豆制品中铝残留量超标原因溯源分析OA北大核心CSTPCD

[Objective]Analyzing the reasons for excessive residual aluminum in soy products.[Methods]Conduct on-site inspections and questionnaire surveys to investigate the use of food additives containing aluminum in soy product enterprises.The second method of GB 5009.182-2017 and baking at(103±2)℃ for 5 h are used as the method for detecting residual aluminum in soybean products and the pre-treatment conditions,using water immersion and ultrasonic cleaning to verify the effect of the cleaning process on reducing the residual amount of aluminum in soy products.[Results]There is no process necessity to use aluminum-containing additives in soy products,the residual amount of aluminum in solid defoamers,gypsum,spices,and tea powder is much higher than that in soybeans,and the residual amount in the cleaned raw materials decreased in varying degrees.[Conclusion]The excessive residue of aluminum in soy products is not caused by the use of aluminum-containing food additives,the main reason is the soybean without being thoroughly cleaned,thus bringing soil and dust with high aluminum content into soy products.The high background values of some soybean raw materials and the high aluminum content of solid defoamers,gypsum,spices,tea powder and other auxiliary materials lead to excessive residual aluminum content.