内蒙古地方特色奶皮子的质量安全分析

Quality safety analysis of local characteristic milk skin in Inner Mongolia

中文关键词:  内蒙古奶皮子  营养成分  污染物  微生物

英文关键词:Inner Mongolia milk skin  nutritional components  pollutants  microorganism

中文摘要:

      目的 全面分析内蒙古地方特色奶皮子的质量安全参数。方法 以内蒙古地方特色奶皮子(2021—2024年, 286份样品)为试验样品, 采用食品安全国家标准对其营养成分、污染物、微生物中6个质量安全参数进行全面分析。结果 鲜奶皮、干奶皮、奶皮子(传统基础形态)、花式奶皮水分含量分别是(42.37±7.40)、(12.56±7.19)、(28.28±10.87)、(31.85±12.92) g/100 g, 脂肪含量分别是(42.11±10.11)、(51.58±12.15)、(53.14±9.97)、(33.81±14.48) g/100 g; 按照不同年份对全部216份“传统基础形态”奶皮子(本研究定义为核心品类)中的水分和脂肪进行全面分析, 4年水分含量平均值为(24.62±9.37)、(31.86±10.03)、(27.73±10.62)、(23.55±12.04) g/100 g, 脂肪含量平均值为(50.23±9.30)、(54.79±9.79)、(52.04±10.10)、(53.66±10.49) g/100 g; 铅5/241份检出、金黄色葡萄球菌161份均未检出、沙门氏菌161份均未检出、霉菌90/161份检出。结论 4类奶皮子水分、脂肪含量差异显著, 仅干奶皮、传统基础形态奶皮子均值符合现行DB S15/001.2—2016《食品安全地方标准 蒙古族传统乳制品》第2部分: 奶皮子标准要求; 核心品类“传统基础形态”奶皮子4年水分和脂肪含量的平均值均符合DB S15/001.2—2016限值要求, 但每年均有不合格样品; 铅、金黄色葡萄球菌、沙门氏菌均符合食品安全国家标准要求, 质量安全性较好, 但存在霉菌污染风险, 可能与生产环境相关。建议修订现行奶皮子标准, 按生产工艺与产品类别设置水分、脂肪、蛋白质等核心指标差异化限值, 强化生产环境微生物管控, 支撑内蒙古奶皮子产业标准化、安全化、高质量发展。本研究为地方标准修订提供量化数据, 进一步夯实标准的科学性和适用性, 助力地方特色乳制品规范化、品牌化发展。

英文摘要:

      Objective To comprehensively analyze the quality and safety parameters of Inner Mongolia’s local characteristic milk skin. Methods The local characteristic milk skin in Inner Mongolia (a total of 286 samples from 2021 to 2024) was used as the test sample, and 6 quality and safety parameters including nutritional components, pollutants and microorganisms were comprehensively analyzed by using the national food safety standard. Results The moisture content of fresh milk skin, dried milk skin, milk skin (traditional basic form) and fancy milk skin were determined to be (42.37±7.40), (12.56±7.19), (28.28±10.87) and (31.85±12.92) g/100 g respectively, and their fat content was measured as (42.11±10.11), (51.58±12.15), (53.14±9.97) and (33.81±14.48) g/100 g respectively. A comprehensive analysis was conducted on the moisture and fat content of all 216 samples of milk skin in the traditional basic form (defined as the core category in this study) by different years. The average moisture content of (24.62±9.37), (31.86±10.03), (27.73±10.62) and (23.55±12.04) g/100 g, and an average fat content of (50.23±9.30), (54.79±9.79), (52.04±10.10) and (53.66±10.49) g/100 g; lead 5/241 pieces, Staphylococcus aureus not detected in 161 pieces, Salmonella not detected in 161 pieces, and mold 90/161 pieces detected. Conclusion There are significant differences in moisture and fat content among the 4 kinds of milk skin. Only dried milk skin and traditional basic-form milk skin satisfy the current local standard DB S15/001.2—2016 Mongolian traditional dairy products—Part 2: Milk skin. For the core product (traditional basic-form milk skin), the 4-year average content of moisture and fat meets the standard limits requirements specified in DB S15/001.2—2016, but non-qualified samples occurred annually. Levels of lead, Staphylococcus aureus and Salmonella comply with national food safety standards, showing good safety, while mold contamination risk existed, possibly related to the production environment. It is suggested to revise the current standard by setting differentiated limits for moisture, fat, protein and other core indexes based on production processes and product categories, and strengthen microbial control in production to support the standardized, safe and high-quality development of the milk skin industry in Inner Mongolia. This research provides quantitative data for the revision of local standards, further solidifying the scientificity and applicability of standards, and boost the standardized and branded development of local characteristic dairy products.