Edible Soy Flour
This product is heat-treated soy flour. It is widely used in rice noodles, biscuits, beverages, oatmeal, dairy products, ham sausages, biological fermentation and other food industries, and also serves as raw material for hydrolyzed vegetable protein.
Sensory & Physicochemical and Microbiological Indicators
| Sensory & Physicochemical Indicators | Specification | Microbiological Indicators | Standard |
|---|---|---|---|
| Appearance | Powder, no caking | Total aerobic count (CFU/g) | Complies with GB/T 22493 |
| Color | White to light yellow | Coliforms (MPN/100g) | Complies with GB/T 22493 |
| Odor | Natural odor of soy protein powder, no off-flavor | Pathogenic bacteria (Salmonella, Shigella, Staphylococcus aureus) | Not detected |
| Protein (dry basis), % | ≥50 | ||
| Ash content (dry basis), % | ≤7.0 | ||
| Crude fat (dry basis), % | ≤2.0 | ||
| Crude fiber (dry basis), % | ≤5.0 | ||
| Fineness (passing 0.154mm sieve), % | ≥95 |