Guangzhou Daily News (all-media reporter Tu Duanyu) has another unqualified moon cake. Recently, the website of the State Administration of Market Supervision released the Notice on the Special Sampling of Moon Cakes in 2019, saying that the Mid-Autumn Festival is approaching, and the bureau has randomly selected 469 batches of moon cake samples in 13 types of places in circulation, catering and production in 28 provinces across the country, covering 277 moon cake manufacturers in 29 provinces; Sampling inspection found that 10 batches of samples were unqualified, and 2 batches of samples were found to be contaminated by microorganisms, 6 batches of samples were used in excess of the limit, and 2 batches of samples were not up to standard.
According to reports, the Mid-Autumn moon cake (beef flavor) sold by Mingcheng Food Business Department of Xihang Port in Shuangliu District, Chengdu, Sichuan Province and nominally produced by Yongxing Garden Food Factory in Yuechi County, Guang’ an City, Sichuan Province, has an acid price (calculated by fat) that does not meet the national food safety standards; RT Mart Trading Co., Ltd. in Minhang, Shanghai, nominally supervised by Shanghai Zhongjing Food Co., Ltd., and produced by Kang Li Food Co., Ltd. in Maanshan, Anhui Province, the sour price (in terms of fat) of the sugar-free black sesame salt and pepper moon cake does not meet the national food safety standards.
In fact, the spicy taste of food comes from the fact that the acid value is not up to standard, and the acid value mainly reflects the rancidity of oil in food. The National Food Safety Standard for Pastry and Bread stipulates that the maximum limit of acid value (calculated by fat) in pastry is 5 mg/g. According to reports, the reason why the acid value in moon cakes exceeds the standard may be related to the lax procurement of raw materials, substandard production technology or improper storage conditions of products, especially when the storage temperature is high, it is easy to lead to the oxidation and rancidity of fats in food, which leads to the acid value exceeding the standard. Food with acid value exceeding the standard will have a pungent taste. When the acid value exceeds the standard seriously, aldehydes, ketones and acids will destroy fat-soluble vitamins, which will lead to gastrointestinal discomfort, diarrhea and liver damage after eating.
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