QS生产许可证：专家呼吁馒头行业应尽快推行QS认证
QS production license: experts call for steamed bread industry should carry out QS attestation
近期，随着人们对“老面”问题的关注，不少业内专家呼吁：为防止老面中残留的霉菌毒素等食品安全问题，馒头行业应尽快推行食品QS认证。
Recently, along with the people of the" old " the attention of the problem, many industry experts called for : to prevent the old residue mycotoxin food safety issues, steamed bread industry should be carried out as soon as possible food QS certification.
　　据悉，老面又叫面肥、面头、酵子等，是广大偏远地区的面食的主要发酵方式。目前市场上也有大量作坊式的面肥在销售，主要是一些酒厂利用其废弃的酒曲再加入少量的面粉、玉米粉等发酵制成的。
It is reported, the film also called fertilizer, head, jiaozi, is the vast number of remote areas of the pasta main fermentation method. Currently on the market also has a large number of workshops to fertilizer in sales, mainly some wineries use its waste distiller's yeast adding a little flour, corn flour and other fermented.
　　专家称：老面在长期的储存过程中会导致霉变、生虫等问题，微生物超标严重，尤其是其中的霉菌超标严重，存在严重的安全隐患。近期在山东、河北等地抽检的老面样本中，检测出相当含量的高致癌物质——黄曲霉毒素B1，其含量高达5.2ug/kg。
Experts say: old in long-term storage process will lead to mildew, worms and other issues, microbial pollution, especially the mold standard, there are serious security risks. Recently in Shandong, Hebei and other places sampling old samples, detecting a content -- high carcinogen aflatoxin B1, its high content of 5.2ug / kg.
　　食品专家杨清华告诉笔者：由于老面通常是作坊式的、家庭式的产品，根本无法实现规范管理。老面存在的主要卫生学危害在于其霉菌总数超标严重，这主要是因为老面的生产、储存完全是传统模式，市售产品也完全是无法规可循。尤其是霉菌大量繁殖可能会导致霉菌毒素的超标，造成严重的食品安全后果。
Food expert Yang Qinghua tells the author: the old is usually workshop-style, home products, it is impossible to realize the standardized management. Old main existing health hazards in its total mildew number exceeded standard seriously, this is mainly because the old production, storage completely is the traditional pattern, commercial products are no rules to follow. Especially Streptomyces blooms may lead to mycotoxin overweight, cause serious food safety consequences.
　　针对老面的致癌毒素问题，专家呼吁：馒头主食健康关乎群众食品安全大事，应加快对馒头行业推行QS认证。
According to the old carcinogenic toxins, experts call: steamed bread staple food health affects masses food safety issues, should accelerate industry to carry out QS attestation of steamed bread.
　　杨清华说：由于老面本身的过程很难实现标准化，若将老面纳入QS体系根本是空谈。最好的办法就是使目前使用“老面”的用户采用酵母发酵方法，这样才能真正保证食品安全。
Yang Qinghua said: the old process itself is difficult to realize the standardization, if the old surface into QS system is empty. The best way is to make use of" old" current user using yeast fermentation process, so to ensure food safety.
　　据其介绍：采用活性干酵母方法是目前最通行的发酵方法，酵母的生产本身也实现了标准化，被纳入到QS体系中。另外，酵母在属性上也被归为食品，不是食品添加剂或化合物，能不受限量的使用。酵母发酵后馒头具有营养、健康、快速的特点，还能增加馒头营养，是应该大力推行的新型发酵方法。
According to its introduction: using active dry yeast is the most common method of fermentation, yeast production itself also realizes standardization, be integrated into the QS system. In addition, yeast on the attribute is also classified as a food, food additives are not or compounds, can not be limited by use of. After fermentation with yeast bread with nutrition, health, fast, but also increase the steamed bread nutrition, is should vigorously promote the new fermentation method.
　　“酵母发酵后，馒头中的维生素B2、B6和Zn含量明显高于老面馒头”杨清华说：“这主要是由于老面馒头发酵过程中产酸，需在后期加碱中和。这个过程中会导致其中的大量B族维生素损失。此外酵母含锌丰富，1%添加量即可使面食中的锌含量显著增加。”
" Yeast fermented, steamed bread in the vitamin B2, B6 and Zn were significantly higher than those in old steamed bun" Yang Qinghua said:" this is mainly due to rising bread fermentation process in the late middle acid, alkali neutralization. This process leads to the large amounts of vitamin B loss. The addition of yeast zinc rich, adding 1% to make pasta in the zinc content increased significantly."