Detection of all parameters in puffed food

Preface to Service Details: Expanded food, also known as extruded food, spray fried food, and light food, refers to a type of tissue that is loose or crispy, mainly made from grains (corn, wheat, whole wheat, oats, rice, etc.), potatoes (potatoes, sweet potatoes, purple potatoes, etc.), legumes (Dutch beans, red beans, chickpeas, etc.), fruits and vegetables, and nut seeds, using puffing processes such as roasting, frying, microwave, or extrusion to achieve volume expansion Snack food with a strong aroma and diverse styles. The common ones are snow cakes, potato chips, shrimp sticks, chicken sticks, Prawn cracker, popcorn, rice nuts, crispy fried dumplings, crispy fried rice dumplings, small Mantou, etc. Expanded food has the characteristics of high fat, high calorie, high salt, polysaccharides, and high monosodium glutamate. Excessive aluminum and lead, as well as food additives, can cause developmental delays, damage to the nervous system, reduce small intestine capacity, and affect intellectual development. The country has successively issued relevant standards and regulations, strictly requiring relevant production and sales enterprises to conduct various indicator tests according to regulations, and all indicators can only be sold in the market within the specified value range. Tested objects: various puffed foods, such as snow cakes, potato chips, shrimp strips, chicken strips, Prawn cracker, popcorn, rice fruit, crispy corn, crispy fried rice pudding, small Mantou, etc. Test items: sensory requirements, color, taste, odor, state, physicochemical indicators, moisture, acid value (measured by fat), peroxide value (measured by fat), pollutant limit, aluminum, lead, mycotoxin limit, microbial limit, total bacterial count, coliform group, food additives, nutritional enhancers, requirements for puffed food packaging materials, puffed food labels, and other test items. Testing standards and methods: GB 152 0173 3840-2014 National Food Safety Standard Expanded Food, GB 5009.3-2016 National Food Safety Standard Determination of Moisture in Food, GB/T 5009.56-2003 Analysis Method for Pastry Hygiene Standard, GB 2762-2017 National Food Safety Standard Limit of Pollutants in Food, GB 2761-2017 National Food Safety Standard Limit of Mycotoxins in Food GB 29921-2013 National Food Safety Standard for the Limit of Pathogenic Bacteria in Food, GB 2760-2014 National Food Safety Standard for the Use of Food Additives, GB 14880-2012 National Food Safety Standard for the Use of Nutritional Fortifiers in Food, GB 5009.156-2016 National Food Safety Standard for the General Principles of Migration Testing of Food Contact Materials and Products, GB 31604.1-2015, The comparison of the differences between the above standards is based on the latest version of the standard. Sample size: 2 samples. Detection cycle: 3-5 working days. Testing price: according to the type of sample and the specific items that need to be tested

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