A matsayin wani kayan ƙanshi da ake buƙata a ɗakin girki, bambancin farashin miyar waken soya yana da ban mamaki. Ya kama daga yuan kaɗan zuwa ɗaruruwan yuan. Menene dalilan da ke haifar da shi? Ingancin kayan masarufi, tsarin samarwa, yawan amino acid nitrogen da nau'ikan ƙari tare sun ƙunshi lambar ƙimar wannan kayan ƙanshi.
1. Yaƙin kayan masarufi: gasa tsakanin kayan halitta da waɗanda ba na halitta ba
Mai tsada sosaimiyar waken soyasau da yawa suna amfani da waken soya da alkama waɗanda ba GMO ba ne. Irin waɗannan kayan dole ne su bi ƙa'idodin rashin magungunan kashe kwari da kuma rashin takin zamani yayin shuka. Suna da yawan furotin da dandano mai kyau, amma farashin ya fi na kayan amfanin gona na yau da kullun tsada.miyar waken soyagalibi suna amfani da kayan masarufi marasa inganci ko waɗanda aka gyara su ta hanyar halitta. Duk da cewa yana iya rage farashin samarwa, yana iya haifar da girki mai daɗi.miyar waken soyasamun ɗanɗano mara kyau da ɗanɗanon bayan an gama shi saboda rashin daidaiton mai ko ƙarin ƙazanta.
2. Kudin tsari: bambancin da lokaci ya haifar
Na Gargajiyamiyar waken soyaya dogara ne akan fasahar fermentation mai yawan gishiri, wanda ke buƙatar watanni ko ma shekaru na fermentation na halitta. A lokacin aikin, furotin na waken soya yana rikidewa a hankali zuwa amino acid don samar da ɗanɗanon umami mai laushi, amma lokaci da kuɗin aiki suna da yawa. Samar da kayayyaki na zamani a masana'antu yana amfani da fasahar fermentation ko shirye-shiryen da ba shi da gishiri mai ƙarancin gishiri, wanda ke rage zagayowar ta hanyar daidaita yanayin zafi da danshi akai-akai. Kodayake an inganta ingancin, yana buƙatar dogara da launi na caramel, masu kauri, da sauransu don rama ɗanɗanon siririn. Sauƙin aikin yana nuna kai tsaye a cikin gibin farashi.
3. Amino acid nitrogen: wasan da ke tsakanin gaskiya umami da ƙarya umami
Amino acid nitrogen muhimmin ma'auni ne don auna ɗanɗanon umamimiyar waken soyaYawan abun da ke ciki yawanci yana nufin cikakken narkewa. Duk da haka, wasu suna da rahusamiyar waken soyaAna ƙara s tare da sodium glutamate (MSG) ko furotin hydrolysate na kayan lambu (HVP). Duk da cewa furotin hydrolysate na kayan lambu yana ɗauke da amino acid da sauran sinadarai, yana iya ƙara ƙimar ganowa a cikin ɗan gajeren lokaci. Wannan nau'in "umami na wucin gadi" yana da motsa ɗanɗano ɗaya, kuma amino acid ɗinsa bazai yi yawa da daidaito kamar amino acid ɗin da ake girkawa a gargajiya ba.miyar waken soyaAn yi shi da giyamiyar waken soyazai iya samar da abubuwa masu rikitarwa da abubuwan gina jiki ta hanyar fermentation na ƙwayoyin cuta, kuma ƙara sinadarin furotin na kayan lambu hydrolysate na iya rage waɗannan abubuwan gina jiki.
Bugu da ƙari, a lokacin samar da HVP, musamman lokacin da ake amfani da hydrochloric acid don hydrolysis, ƙazanta mai a cikin kayan albarkatun ƙasa na iya amsawa da hydrochloric acid don samar da mahaɗan chloropropane, kamar 3-chloropropanediol. Waɗannan abubuwan suna da guba mai tsanani da na yau da kullun, suna da illa ga hanta, kodan, tsarin jijiyoyi, tsarin zagayawar jini, da sauransu, kuma suna iya haifar da ciwon daji. Kodayake ƙa'idodin ƙasa suna da iyaka mai tsauri kan abubuwan da ke cikin sinadarai masu cutarwa kamar chloropropanol a cikin furotin na shuka hydrolysates, a cikin ainihin samarwa, wasu kamfanoni na iya wuce ƙa'idar abubuwa masu cutarwa saboda rashin sarrafa tsari ko hanyoyin gwaji marasa kyau.
Zaɓin masu amfani: daidaito tsakanin hankali da lafiya
Fuskantar damiyar waken soyatare da fa'idar farashi mai yawa, masu amfani za su iya ganin ainihin ta hanyar lakabin.
Duba matakin: sinadarin amino acid nitrogen ≥ 0.8g/100ml yana da daraja ta musamman, kuma ingancinsa yana raguwa a hankali.
Gano tsarin: "ƙara yawan gishiri" ya fi "shiri" ko "haɗuwa".
Karanta sinadaran: mafi sauƙin jerin sinadaran, ƙarancin haɗakar ƙari.
Bambancin farashi namiyar waken soyaAinihin wasa ne tsakanin lokaci, kayan masarufi da lafiya. Ƙananan farashi na iya ceton kuɗaɗen gaggawa, amma ƙimar lafiyar abinci ta dogon lokaci ba ta kai abin da farashin zai iya aunawa ba.
Tuntuɓi
Kamfanin Shipuller na Beijing, Ltd.
Email: sherry@henin.cn
Yanar gizo:https://www.yumartfood.com/
Lokacin Saƙo: Mayu-17-2025