Research On Quality Status Investigation And Improve The Quality Countermeasures Of Hunan Style Extrusion Cake

Recently food quality and safety issues in the production and selling of seasoning flour products have captured the attention of supervision departments and customers along with the rapid development of this industry. In order to fully assess the production status of seasoning flour products in Changsha, further develop its safety supervision system and to protect its quality and safety, this paper analyzes the results of the sample tests on the seasoning flour products from 2011 to 2014. The detection indexes include microbe, anticorrosive additives, sweeteners, coloring matters and label content. The results are as follows:(1). There are 957 batches of samples collected over the period from 2011 to 2014.191 batches turn out to be substandard decided on the basis of legitimate executive standard at the given time, which constitute the percent defective of approximately 20%. The excessive existence of microbe including the number of bacterial colony and colifrom group and the inordinate use of cyclamate are two major issues detected. The products that contain excessive microbe and additives constitute 9.6% and 10.8% of the samples respectively. Moreover,3.1% of the samples involve label misuse and other defects. No pathogenic bacterium or illegal additives are detected.(2). The quality of seasoning flour products has evidently risen from 2011 to 2013 in the light of overall percent defective, food hygiene and use of additives. It demonstrates that the implementation of relevant regulations facilitates the quality supervision of the manufacturing enterprises that produce seasoning flour products which leads to the improvement of food quality. The use of anticorrosive additives, sweeteners and coloring matters has decreased greatly since then. However, the percent defective has risen slightly in 2014 due to the improved local standard enacted by Hunan province. Beside the standard in microbe including the number of bacterial colony and colifrom group, the standards for the limit of edible coloring matters including tartrazine, sunset yellow and carminum have been enhanced to a greater extent in comparison to the former standard.This study introduces the methods to enhance seasoning flour products quality supervision in terms of production, technique improvement and governmental supervision on the grounds of the summary of the sample tests analysis in Hunan as well as field investigation in various manufacturing enterprises. This paper not only provides data of seasoning flour products quality status in Changsha but also offers methodology for effective and efficient safety supervision and quality control of seasoning flour products to the government supervision departments.