关键词: 双皮奶, 姜撞奶, 冲调粉, 营养成分, 质量安全

Abstract: Objective To understand the nutritional value and quality and safety risks of double-layer steamed milk,ginger milk and the mixing powder sold in Guangzhou. Methods In 2022,90 samples of products sold in Guangzhou were collected,including 44 samples of double-layer steamed milk,16 samples of instant ginger milk,18 samples of powdered double-layer steamed milk,and 12 samples of powdered ginger milk. The nutritional components,microorganisms,chemical pollutants,and toxins were tested according to the national food safety standards. Results After mixing the powder with water in proportion,the protein content[M（P₂₅,P₇₅）] of double-layer steamed milk,ginger milk and the mixing powder was 3.360（2.930,4.422）g/100 g,and the calcium content was 111.000（68.900,134.602）mg/100 g. The protein and calcium content of powdered double-layer steamed milk was the lowest among the four types of food,with [M（P₂₅,P₇₅）] only 0.370（0.148,3.160）g/100 g and 15.722（6.428,132.349）mg/100 g,respectively. The protein content of powdered double-layer steamed milk was significantly lower than that of instant double-layer steamed milk（Z=5.828,P<0.05）,the calcium content was lower than that of instant ginger milk and its blending powder significantly（Z=3.464,-2.985,both P<0.05）.In the powdered double-layer steamed milk,the calcium content in the group with lower protein intake（11/18） were significantly lower than those in the group with higher protein intake（7/18）（Z=-3.487,P<0.05）. The total detection rate of food-borne pathogens in double-layer steamed milk,ginger milk and the mixing powder was 1.11%（1/90）,indicating that one case of Cronobactergenus was detected in instant double-layer steamed milk. The rate of total bacterial count exceeding the reference value was 1.11%（1/90）,and the rate of Escherichia coli exceeding the reference value for instant food was 3.33%（2/60）. All samples exceeding the reference value ware instant double-layer steamed milk. Conclusion The nutritional value of double-layer steamed milk,ginger milk and the mixing powder sold in Guangzhou is generally high,rich in protein and calcium. The overall nutritional value of powdered double-layer steamed milk is the lowest among the four types of food,due to the large differences in nutritional value between products,and the high proportion of products with low nutritional value. There are microbial contamination in a small number of instant double-layer steamed milk.

Key words: Double-layer steamed milk, Ginger milk, Mixing powder, Nutritional composition, Quality safety