Is the "private house" moon cake more safer to zero -added and preservatives?

Source: China Consumer News

In recent years, the "private house" moon cakes that have claimed that "no additives, preservatives, no pigments, and pigments" have always been very popular. Some moon cakes that focus on zero adds also suggest that the moon cakes of preservatives adding preservatives are not so healthy and safe. So why should I add preservatives in the moon cake? Is the "private house" moon cake that is added and no preservatives?

Fan Zhihong, a professor at the School of Food and Nutrition Engineering, China Agricultural University, pointed out in an interview with reporters that additives with anticorrosive effects allowed by national food safety standards are mainly to extend the shelf life of moon cakes and facilitate large -scale production and market circulation. Now people have high requirements for moon cakes. They don't like the hard cake that tastes dry in the past, and they don't like too much sugar and too much oil. With the improvement of the cake skin and filling, the moisture in the moon cakes does not increase, so that it brings great convenience to the breeding of microorganisms. At this time, if you want to store moon cakes for a long time at room temperature in the past, you must help preservatives.

Adding preservatives can extend the shelf life, but it cannot be added without restrictions. National standards have strict and clear regulations. However, some consumers have found that the shelf life of different stuffing moon cakes is different. So, is there more preservatives added with moon cakes with a long shelf life?

Fan Zhihong explained that different moon cake ingredients are different, the moisture content is different, and the nutritional components are different, so the foundation of freshness and quality preservation is also different. Generally speaking, the richer the protein and moisture, the easier it is to corrupt; the lower the moisture content, the higher the sugar content, and the stronger the ability to inhibit microorganisms. Add preservatives and antioxidants, and the shelf life can be longer. Conversely, if the foundation is relatively poor, the preservatives are up to the standard limited edition value, even so, it won't be long at room temperature. It is not possible to have more preservatives because of a long -quality shelf life of a moon cake.

Is it more secure? Fan Zhihong believes that the moon cakes produced by food additives are not used at all. In fact, most of the selling and taste are not as good as merchants, especially if it is not stored properly and the transportation time is too long, it is likely to breed bacteria in one or two days. Instead, it is more harmful to the human body. (Edit Li Chuang)

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