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 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