关于起草《食品安全地方标准 贵州辣椒面》工作的研究  

Research on the Drafting of Local Food Safety Standards-Guizhou Chili Powder

作　　者：李春宇[1] 梁桂娟[1] 寻思颖[1] 廖妍俨[1] 黄卫红[1] 韩志平[1] 蔡璐璐[1] 

机构地区：[1]贵州省产品质量监督检验院,贵阳550016

出　　处：《中国调味品》2017年第5期149-152,共4页China Condiment

摘　　要：为了制定贵州辣椒面食品安全地方标准,起草小组分别到有代表性的贵州省辣椒面生产企业进行调查取样,检测验证了41个批次辣椒面的数据。标准创新性地提出"无盐总灰分"这一限量指标,对纯辣椒面提出"氯化物"限量要求,可制约部分辣椒面生产企业的不规范、造假行为。标准的发布实施,为贵州辣椒面的规范生产、质量监控提供了更为科学、有效的技术支撑。In order to draw up the local standards for food safety of Guizhou chili powder, the drafting group collects a lot of chili powder from some representative chili production enterprises in Guizhou province, and tests the data of 41 batches of chili powder. The standard puts forward the limited index of ＂salt-free total ash＂ and limited chloride content of pure chili powder innovatively, so non-standard production and counterfeiting behavious in part of chili production enterprises can be constrained. The promulgation and implementation of this standard will provide a more scientific and effective technical support for the standardized production and quality control of Guizhou chili powder.

关 键 词：贵州辣椒面 标准 制定 

分 类 号：TS207.2[轻工技术与工程—食品科学]