Does soybean fermentation produce sodium benzoate, and does soybean paste contain aflatoxin

First of all, sodium benzoate is toluene in the presence of cobalt naphthenate catalyst, which is first prepared by air oxidation, and then benzoic acid is used as raw material, neutralized with sodium bicarbonate, decolorized with activated carbon, and then filtered, dried and crushed to obtain the product. Sodium benzoate prevents deterioration and acidity, and prolongs the shelf life.

No, no matter how long the soybean fermentation time is, it is just a simple fermentation, and the benzoic acid produced will become sodium benzoate through processing, and soybean fermentation can not directly produce sodium benzoate, first of all, sodium benzoate is toluene in the presence of cobalt naphthenate catalyst, and benzoic acid is first prepared by air oxidation, and then benzoic acid is used as raw material, neutralized with sodium bicarbonate, decolorized with activated carbon, and then filtered, dried, and crushed to obtain the product. Sodium benzoate prevents deterioration and acidity, and prolongs the shelf life.

will produce. Soybeans are fermented long enough to naturally produce sodium benzoate, a preservative, so in the end, the so-called 0 addition adds a loneliness. The reason why soy sauce with additives does not add potassium sorbate, a safer preservative, is to mimic the flavor ...... of naturally fermented soy sauceAfter all, soy sauce itself is not very healthy.

Soybeans ferment long enough to naturally produce sodium benzoate, a preservative, so in the end, the so-called 0 addition adds a loneliness.

Soybean paste does not contain aflatoxin, and its main ingredients are: water, non-GMO soybeans, white sugar, edible salt, wheat flour, monosodium glutamate, brewed vinegar, 5'- Disodium nucleotide, xanthan gum, sodium benzoate, sucralose.

Soybean paste is a traditional sauce in China, which is made by stir-frying and grinding soybeans and then fermenting them. Yellow sauce has a strong sauce aroma and ester aroma, salty and sweet and palatable, used for various cooking methods such as Jiao, stewing, steaming, stir-frying, mixing, etc., and can also be accompanied by meals, clean food, etc.

You don't know how to make sauce, the sauce is made of yellow mold, and the effect may change with aflatoxin, I don't know if I'm right

I don't know if those who answered made soybean paste, I glanced at my family, it was definitely not the white mold that no one said, it was all yellow mold, and it was absolutely right to say that the yellow mold was poisonous, and it was definitely a poisonous ......

There will be no aflatoxin in soybean paste because it is fermented. If the soybeans are rotten and spoiled, they will not be able to ferment. The sauce can't be made either. All fermented foods will have no other bacteria, only yeast. Such as wine, etc.

No, it won't. Soybeans produce white mold during normal fermentation, and white mold is not toxic. The tofu, soy sauce, and soybean paste we usually eat have undergone the fermentation process of soybeans, and they are all white molds.

That's not toxic. Only other colors of mold are poisonous, yellow, black, cyan, etc. Aspergillus flavus, in particular, is the most toxic.

Therefore, it is best not to eat food that is usually expired or moldy, although it is okay to eat it at one time, it will cause chronic cancer after a long time.

The main components of soybeans are starch, protein, and fat, as well as a small amount of fiber. After decay and fermentation, it is the product of their decomposition.

When cooked, it is equivalent to soaking it with water in it, and adding a little sodium benzoate.

There are many types of aflatoxins, the more commonly mentioned are Aspergillus flavus B1, B2, G1, G2, M1, M2.

Among these six species, B1 is the most toxic, and B1 is bred by grains and grains in a dark and humid environment, among which peanuts and soybeans are the most likely to breed. Therefore, soybean paste manufacturers generally have to do aflatoxin B1 testing. Soybean paste made from moldy soybeans inevitably contains aflatoxin B1.

Aspergillus flavus M1 is a metabolite of Aspergillus flavus B1. Aspergillus flavus mentioned in the outbreak of Mengniu and Changfu dairy products some time ago is M1, which is produced by dairy cows after eating moldy feed.

The others are very few and not as toxic as B1.

Everything that has been left out for a while will contain aflatoxins, but it just exceeds the limit.

The soybean paste production process of soybeans is prone to mold, which may lead to the production of aflatoxin. Once aflatoxin appears, it must not be eaten, and the toxicity can be fatal.

Yes, it is very appetizing to make these delicious foods, but be sure to eat them sparingly.

How is soybean soy sauce brewed? I think this brewing process is also a trade secret of other people's merchants, and he will not easily tell others.

How to brew soybean soy sauce This kind of soy sauce may be made in the north A little more people, no one in the south seems to make soy sauce, it is generally obtained by fermenting soybeans in the sun.

Soybean soy sauce is a type of seasoning, mainly made of soybeans and soy sauce, which needs to go through steps such as steaming, fermentation, brewing, oil production, and exposure. The specific ones are quite complicated and not suitable for doing at home, you can check them online.

First of all, there is no such thing as traditional brewed soy sauce. Brewed soy sauce is a soy sauce production process that was introduced after the abolition of acid-decomposed soy sauce was banned. The process of drying sauce is to use the heat of the sun's rays to raise the temperature in the sauce jar.

Modern large-scale soy sauce brewing is a low-temperature, high-salinity, dilute fermentation process that does not require sunlight heating. Increasing the temperature can accelerate the enzymatic hydrolysis of proteins and shorten the brewing time of soy sauce, but the flavor of soy sauce is poor. The flavor of soy sauce brewed at a low temperature for a long time is good.

If you brew soybean soy sauce yourself, it will be more complicated, so you can go directly to the mall and buy ready-made.

There is a professional technique in it, so it is better not to get it, because it is easy to get bacterial infection.

It is mainly made of soybeans and soy sauce, and needs to go through steps such as steaming, fermentation, brewing, oil, and exposure. 100 kg of soybeans, 47 kg of salt, 36 kg of sugar, soybeans (spring soybeans, autumn soybeans) made of soy sauce from steamed beans must be soaked in water first, and the length of time for soaking beans should be appropriate.

<>1. Put the obtained soybeans directly into the water basin, pour in clean water to make the water surface just submerge the soybeans, and then put the water basin into a cool environment and wait for the soybeans to break. 2. After the soybeans absorb enough water, drain them and put them in a pot, then turn on high heat and boil. 3. In order to make the soybeans ferment faster, use a spatula to crush all the soybeans after boiling, then mix them with the boiling water and put them into a plastic bottle or sealed tank, and finally close the lid.

1. How to ferment soybeans to make organic fertilizer

1. The soybeans are fermented to make organic fertilizer, first of all, the soybeans are directly put into the water basin, and then poured into the water, so that the water surface is just submerged with the soybeans, and finally the water basin is put into a cool environment and waits for the soybeans to break.

2. After the soybeans absorb enough water, you can drain them and put them in the pot, and add water to the pot, making sure to submerge the water surface of the soybeans. Then turn on high heat and boil until the soybeans are all boiled, then you can take them out, and after taking them out, be sure to put them in a cool environment to cool for later use.

3. If you want to make the soybeans ferment faster, you must use a spatula to crush all the soybeans after boiling, and then mix them with the boiling water into a plastic bottle or sealed tank, and finally close the lid. Soybeans produce gas during fermentation, so the lid should not be closed tightly, leaving some gaps to avoid plastic bottles**.

4. When using soybean organic fertilizer, the supernatant can be taken out, and then diluted with water and watered in acid-loving flowers, soybean water can promote the growth of plants. Soybean residue can also be drained and buried near the roots of the plant as base or base fertilizer.

2. Is soybean acidic or alkaline after fermentation

1. Soybeans are acidic after fermentation, and generally yeast will ferment when oxygen is insufficient to form ethanol, which will become acetic acid after oxidation, so soybeans are acidic after fermentation. Soybeans can be used after 1-2 months of fermentation, but this does not mean that all soybean water can be used after fermentation to this time period, which is mainly related to the temperature of the local area. Generally, the higher the temperature, the faster the fermentation time, and the lower the temperature, the slower the fermentation time.

Occasionally, the lid should be opened to breathe during fermentation, and when the soybean water has no peculiar smell, it means that the fermentation has been successful.

2. Soybean water has many functions, because its own trace elements and nitrogen are very high, these elements are very important for the growth of plants, and long-term use can improve the soil structure, so soybean water is generally used to water crops, which can allow crops to absorb more nutrients. In addition, soybean water can also be used as a nutrient for crops, and can be used to strengthen the growth of poorly grown crops.

3. When applying soybean water, we must pay attention to the concentration, usually according to the ratio of 1:10 to water the plants, or a little thinner. Even if the cooked soybean water is rotten, it will have a taste, and pouring it on the surface of the plant pot cultivated indoors will emit a bad smell and affect the indoor air, so you can add some orange peel 1-2 days before applying soybean water, so that the taste of orange peel will dilute the smell of soybean water.