武汉热干面检测结果分析  

Analysis of Testing Results of Wuhan Hot Dry Noodles

作　　者：骆胜超[1] LUO Shengchao(Xiaogan Center for Disease Control and Prevention,Xiaogan 432000,China)

机构地区：[1]孝感市疾病预防控制中心,湖北孝感432000

出　　处：《现代食品》2021年第3期185-187,共3页Modern Food

摘　　要：为了解武汉热干面质量,对30份武汉热干面进行全部理化指标的检测。检测结果显示,所有理化指标全部合格的仅为5份,合格率偏低(16.7%)。为了进一步改善武汉热干面质量,建议相关部门加快修订武汉热干面(非油炸性)的理化指标及检测标准,并加大抽样监测力度。In order to understand the quality of Wuhan hot dry noodles,all physical and chemical indicators of 30 Wuhan hot dry noodles were tested.The test results show that only 5 of all physical and chemical indicators are qualified,and the pass rate is low(16.7%).In order to further improve the quality of Wuhan hot dry noodles,it is recommended that relevant departments speed up the revision of the physical and chemical indicators and testing standards of Wuhan hot dry noodles(non-fried),and increase sampling monitoring efforts.

关 键 词：武汉热干面 食品质量检测 理化指标 

分 类 号：TS207.3[轻工技术与工程—食品科学]