The three group standards include whole-bean tofu, whole-bean soy milk (whole-bean soy milk, whole-bean soy milk), whole-bean fermented bean curd, whole-bean stuffed tofu, whole-bean soft tofu, whole-bean old tofu, whole-bean pure soy milk, and whole-bean bean curd. Terms such as prepared soy milk, whole bean soy milk powder, whole bean pure soy milk powder, whole bean prepared soy milk powder , whole bean fermented soy milk, whole bean red bean curd, whole bean white bean curd, whole bean green bean curd, and whole bean paste bean curd are defined. , stipulates and regulates the sensory requirements, physical and chemical indicators, food safety indicators and inspection methods, inspection rules, packaging, labeling, storage, transportation, etc. of related products, filling the gaps in the current national standards in related fields, and further improving soy products. Product quality, better standardizing production and operations, and promoting the healthy, orderly and high-quality development of the industry are of great significance.
Source: China Food Industry Association Soybean Products Professional Committee
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