What are the preservatives in soy products

In our lives, we often come into contact with some soy products. The nutritional value of soy products is generally high, and the protein content contained in them is very rich. For our human body, eating some soy products is very beneficial, but soy foods are particularly prone to the growth of microorganisms and corruption, so preservatives need to be added to preserve them. So what are the preservatives for soy products?

Soy product preservatives are additives used to inhibit the growth and reproduction of microorganisms, prevent soy products from spoiling and prolonging their shelf life. The preservatives commonly used in the production and processing of soy products include: fatty acid glycerides, glycine and lysozyme, etc. These substances have strong antibacterial properties against heat-resistant Bacillus, Gram-positive bacteria and various molds. In some soy products, such as children's food, snacks, health foods, sauces, soy sauce, pickles, soy milk and soy milk drinks, adding appropriate amounts of relevant preservatives will have a good effect.

In order to effectively prevent soy products from spoiling, in addition to choosing appropriate preservatives, we must also pay attention to the comprehensive role of food preservation, such as processing technology, packaging materials and their functions, as well as the storage, transportation, and sales conditions of soy products.

It should be pointed out that the safety of certain soy product preservatives is controversial, and some even advocate a ban on their use. However, in the actual production process, many manufacturers continue to use them. From a safety perspective, when using such preservatives, they must be added in strict accordance with the types and dosages specified in GB2760-2011 "National Food Safety Standard for the Use of Food Additives".

A special preservative for soy products, suitable for the preservation of all tofu reprocessed products (such as spiced tofu, spicy tofu, etc.). This product can effectively inhibit the growth and reproduction of various microorganisms in tofu reprocessed products, especially the mold and bacillus microorganisms that cause the surface of tofu reprocessed products to be sticky and moldy, and can effectively extend the shelf life of tofu reprocessed products (referring to bare goods); if vacuum packaging high temperature or sub-high temperature sterilization process is adopted, the sterilization temperature of the product can be effectively reduced, the taste of the product can be improved, and the shelf life of the product can be increased, so that the product can be kept for more than 6 months at room temperature. Usage: When boiling the tofu product in water, 0.25% of the tofu product preservative (the sum of water or broth and raw materials) can be added to the pot 20 minutes before it is best to serve. However, it is worth noting that when cooking the second pot, you must first replenish the water (the replenished water also needs to add 0.25% of the tofu product preservative), and then replenish the preservatives taken away by the cooked tofu product during braising. The calculation method is as follows: The amount of preservatives replenished = (the amount of cooked tofu product × 0.20%) + (the amount of replenished water or broth × 0.25%), and so on. This can achieve the anti-corrosion effect without causing excessive use of preservatives.