2022年广州市售双皮奶类食品营养价值及质量安全风险分析  

Analysis of nutritional value and quality safety risk of double-layer steamed milk,ginger milk and the mixing powder sold in Guangzhou in 2022

作　　者：曾淳子 余超[2] 张维蔚[1] 王燕燕 黎志峰[1] 李燕[1] ZENG Chunzi;YU Chao;ZHANG Weiwei;WANG Yanyan;LI Zhifeng;LI Yana(Department of Food Safety and Nutrition,Guangzhou Center for Disease Control and Prevention(Guangzhou Health Supervision Institute),Guangzhou,Guangdong 510440,China;Department of Infectious Disease Prevention and Control,Guangzhou Center for Disease Control and Prevention(Guangzhou Health Supervision Institute),Guangzhou,Guangdong 510440,China)

机构地区：[1]广州市疾病预防控制中心(市卫生监督所)食品安全营养部,广东广州510440 [2]广州市疾病预防控制中心(市卫生监督所)传染病预防控制部,广东广州510440

出　　处：《职业与健康》2025年第2期181-185,共5页Occupation and Health

基　　金：广州市科技计划项目(202201010097);广州市卫生健康科技项目(20221A010040)。

摘　　要：目的了解广州市售双皮奶类食品的营养价值及质量安全风险。方法2022年,采集广州市售双皮奶类食品90份,其中即食双皮奶44份、即食姜撞奶16份、双皮奶冲调粉18份、姜撞奶冲调粉12份,按照食品安全国家标准规定的方法进行营养成分、微生物、化学污染物及毒素的检测。结果冲调粉按比例加水稀释后双皮奶类食品的蛋白质含量[M(P25,P75)]为3.360(2.930,4.422)g/100 g、钙含量[M(P25,P75)]为111.000(68.900,134.602)mg/100 g;4类食品中双皮奶冲调粉的蛋白质和钙含量最低,M(P25,P75)仅为0.370(0.148,3.160)g/100 g和15.722(6.428,132.349)mg/100 g,其中蛋白质含量显著低于即食双皮奶(Z=5.828,P<0.05),钙含量显著低于即食姜撞奶及其冲调粉(Z=3.464、-2.985,均P<0.05);双皮奶冲调粉中,低蛋白质组(11/18)的钙含量显著低于高蛋白质组(7/18)(Z=-3.487,P<0.05)。双皮奶类食品的食源性致病菌总体检出率为1.11%(1/90),为即食双皮奶检出克罗诺杆菌属1份;菌落总数超参考值率为1.11%(1/90),即食类的大肠埃希菌超参考值率为3.33%(2/60),超参考值样品均为即食双皮奶。结论广州市售双皮奶类食品的营养价值整体较高,富含蛋白质和钙。4类食品中双皮奶冲调粉的营养价值整体最低,原因在于产品之间的营养价值差异大,且营养价值低的产品占比高,少数即食双皮奶存在微生物污染的现象。Objective To understand the nutritional value and quality and safety risks of double-layer steamed milk,ginger milk and the mixing powder sold in Guangzhou.Methods In 2022,90 samples of products sold in Guangzhou were collected,including 44 samples of double-layer steamed milk,16 samples of instant ginger milk,18 samples of powdered double-layer steamed milk,and 12 samples of powdered ginger milk.The nutritional components,microorganisms,chemical pollutants,and toxins were tested according to the national food safety standards.Results After mixing the powder with water in proportion,the protein content[M(P_(25),P_(75))]of double-layer steamed milk,ginger milk and the mixing powder was 3.360(2.930,4.422)g/100 g,and the calcium content was 111.000(68.900,134.602)mg/100 g.The protein and calcium content of powdered double-layer steamed milk was the lowest among the four types of food,with[M(P_(25),P_(75))]only 0.370(0.148,3.160)g/100 g and 15.722(6.428,132.349)mg/100 g,respectively.The protein content of powdered double-layer steamed milk was significantly lower than that of instant double-layer steamed milk(Z=5.828,P<0.05),the calcium content was lower than that of instant ginger milk and its blending powder significantly(Z=3.464,-2.985,both P<0.05).In the powdered double-layer steamed milk,the calcium content in the group with lower protein intake(11/18)were significantly lower than those in the group with higher protein intake(7/18)(Z=-3.487,P<0.05).The total detection rate of food-borne pathogens in double-layer steamed milk,ginger milk and the mixing powder was 1.11%(1/90),indicating that one case of Cronobactergenus was detected in instant double-layer steamed milk.The rate of total bacterial count exceeding the reference value was 1.11%(1/90),and the rate of Escherichia coli exceeding the reference value for instant food was 3.33%(2/60).All samples exceeding the reference value ware instant double-layer steamed milk.Conclusion The nutritional value of double-layer steamed milk,ginger milk and the mixing powde

关 键 词：双皮奶 姜撞奶 冲调粉 营养成分 质量安全 

分 类 号：R151.3[医药卫生—营养与食品卫生学]