地方特色食品赣西土扎粉质量分析  

Quality Analysis of Local Specialty Food Ganxi Tuzha Vermicelli

作　　者：吴小武 曹喜春 习春红 廖苗苗 漆筱红 陈满姑 WU Xiaowu;CAO Xichun;XI Chunhong;LIAO Miaomiao;QI Xiaohong;CHEN Mangu(Xinyu Comprehensive Inspection and Testing Center,Xinyu 338000,China)

机构地区：[1]新余市综合检验检测中心,江西新余338000

出　　处：《现代食品》2024年第9期220-223,共4页Modern Food

基　　金：江西省市场监督管理局科技项目(GSJK201921)。

摘　　要：赣西土扎粉是一种传统工艺制作的发酵型米粉,历史悠久、口感独特,深受赣西地区人们的喜爱。本文对赣西土扎粉产品质量进行了分析。结果表明,赣西土扎粉产品的感官评分最高分为92.5分,最低为63.1分,熟断条率在0%~35%,水分含量在11.6~14.2 g/100 g,灰分含量在0.15~0.36 g/100 g,蛋白质含量在3.01~5.01 g/100 g,酸度值在0.81°T~3.57°T,添加剂指标、重金属元素铅、镉均为未检出。Ganxi Tuzha vermicelli is a fermented rice flour made by traditional technology,which has a long history and unique taste,and is deeply loved by people in Ganxi.In this paper,the quality of the product of Ganxi Tuzha vermicelli was analyzed.The results showed that the highest and lowest sensory scores were 92.5 points and 63.1 points,and the rate of broken strips was 0%~35%.Water content in 11.6~14.2 g/100 g,the ash content is 0.15~0.36 g/100 g.Protein content was 3.01~5.01 g/100 g,the acidity values ranged from 0.81°T~3.57°T.Additive index,heavy metal elements lead and cadmium were not detected.

关 键 词：赣西土扎粉 质量分析 生产规模化 

分 类 号：F407.82[经济管理—产业经济]