The Test Results And Analysis On Sampling Indicators Of Bean Products Quality In Shaoyang City

At present, with the rapid development of soybean products industry, the product quality and safety problems in the process of production and marketing is becoming more and more attention by the regulatory authorities and consumers.To solve the problems of production quality and safety in shaoyang soybean products (tofu, dried bean curd products, the pig blood meatball), establish quality and safety supervision system further and guarantee quality and safety of soybean products, the results of The tofu, dried bean curd products, pig blood meatball sampling test were respectively investigated in2011-2013in Shaoyang. Among them, the test indexes including water, salt, total acid, protein, total arsenic, lead, total bacterial count, coliform and pathogenic bacteria. The main analysis results were as follows:(1) Among the quality sampling inspection of marinated tofu in Shaoyang between2011and2013, the total number of bacteria of marinated tofu products were exceed standard of hunan local DB43/160.5-2009"hunan taste cooked dried beancurd (skin) cooked" in A in2012,and unqualified rate was33%; The coliform detection quantity was also exceed standard inA in2011, and unqualified rate was25%. The study was according to statistical sampling method that selected four samples as detection objects, from11marinated tofu products enterprises. From this analysis, The qualification rate of marinated tofu product quality was90.9%in2011, the qualification rate of product quality was90.9%in2012, the qualification rate of product quality was100%in2013. Products quality got improved year by year.(2) in2011-2013, dried bean curd product quality of all checked enterprises were accorded with standard of hunan local DB43/160.5-2009. The qualification rate of dried bean curd product quality was100%.(3) Among the quality sampling inspection of porcine blood meatballs in Shaoyang between2011and2013, water content were exceed standard of hunan local DB43/346-2007that moisture detection should be in35-50%, and the qualification rate of product quality was9%in D manufacturer in2011. In the same year, protein content of D manufacturer was only17.1%. It could not achieve DB43/346-2007"the pig blood meatball" that protein content required greater than18%. The study was according to statistical sampling method that selected four samples as detection objects, from13porcine blood meatballs enterprises. From this analysis, The qualification rate of porcine blood meatballs quality was92.3%in2011, the qualification rate of product quality was100%in2012, the qualification rate of product quality was100%in2013. Products quality got improved year by year.on the base of summarizing results of sampling inspection of soy products quality in Shaoyang, and combined with Enterprise visiting survey,. The study summarized the reasons that product quality were exceed standard and put forward some measures to strengthen the management of bean products quality and safety from enterprise management regulation, product process improvement, quality inspection department. Research not only provided reference value for the government supervision department to master the soy product quality, but also had reference significance to control soy products production management and quality safety.