食(shi)(shi)(shi)(shi)(shi)(shi)(shi)用(yong)(yong)(yong)(yong)(yong)堿(jian)(jian)(jian)面(mian)(mian)(mian)(mian)(mian)是一(yi)種(zhong)常(chang)見的(de)(de)(de)(de)食(shi)(shi)(shi)(shi)(shi)(shi)(shi)品(pin)添(tian)(tian)(tian)(tian)加(jia)劑，主(zhu)要(yao)由(you)碳酸鈉和(he)(he)(he)碳酸鉀(jia)組成。它可(ke)以用(yong)(yong)(yong)(yong)(yong)于(yu)烹(peng)飪(ren)(ren)和(he)(he)(he)烘(hong)(hong)焙(bei)(bei)，以改善食(shi)(shi)(shi)(shi)(shi)(shi)(shi)品(pin)的(de)(de)(de)(de)口(kou)(kou)(kou)感(gan)(gan)(gan)和(he)(he)(he)質地。以下是食(shi)(shi)(shi)(shi)(shi)(shi)(shi)用(yong)(yong)(yong)(yong)(yong)堿(jian)(jian)(jian)面(mian)(mian)(mian)(mian)(mian)的(de)(de)(de)(de)一(yi)些常(chang)見用(yong)(yong)(yong)(yong)(yong)途：1.提(ti)高(gao)面(mian)(mian)(mian)(mian)(mian)食(shi)(shi)(shi)(shi)(shi)(shi)(shi)的(de)(de)(de)(de)口(kou)(kou)(kou)感(gan)(gan)(gan)：食(shi)(shi)(shi)(shi)(shi)(shi)(shi)用(yong)(yong)(yong)(yong)(yong)堿(jian)(jian)(jian)面(mian)(mian)(mian)(mian)(mian)可(ke)以中(zhong)(zhong)(zhong)和(he)(he)(he)面(mian)(mian)(mian)(mian)(mian)食(shi)(shi)(shi)(shi)(shi)(shi)(shi)中(zhong)(zhong)(zhong)的(de)(de)(de)(de)酸性物質，使(shi)(shi)(shi)其(qi)(qi)口(kou)(kou)(kou)感(gan)(gan)(gan)更(geng)(geng)加(jia)柔軟和(he)(he)(he)光滑。2.增強烘(hong)(hong)焙(bei)(bei)食(shi)(shi)(shi)(shi)(shi)(shi)(shi)品(pin)的(de)(de)(de)(de)色(se)澤(ze)和(he)(he)(he)口(kou)(kou)(kou)感(gan)(gan)(gan)：在(zai)(zai)(zai)烘(hong)(hong)焙(bei)(bei)食(shi)(shi)(shi)(shi)(shi)(shi)(shi)品(pin)中(zhong)(zhong)(zhong)添(tian)(tian)(tian)(tian)加(jia)食(shi)(shi)(shi)(shi)(shi)(shi)(shi)用(yong)(yong)(yong)(yong)(yong)堿(jian)(jian)(jian)面(mian)(mian)(mian)(mian)(mian)可(ke)以使(shi)(shi)(shi)其(qi)(qi)色(se)澤(ze)更(geng)(geng)加(jia)金黃，口(kou)(kou)(kou)感(gan)(gan)(gan)更(geng)(geng)加(jia)酥脆。3.去除肉(rou)類(lei)的(de)(de)(de)(de)腥(xing)(xing)味(wei)(wei)：在(zai)(zai)(zai)烹(peng)飪(ren)(ren)肉(rou)類(lei)時，添(tian)(tian)(tian)(tian)加(jia)食(shi)(shi)(shi)(shi)(shi)(shi)(shi)用(yong)(yong)(yong)(yong)(yong)堿(jian)(jian)(jian)面(mian)(mian)(mian)(mian)(mian)可(ke)以中(zhong)(zhong)(zhong)和(he)(he)(he)肉(rou)類(lei)中(zhong)(zhong)(zhong)的(de)(de)(de)(de)腥(xing)(xing)味(wei)(wei)，使(shi)(shi)(shi)其(qi)(qi)口(kou)(kou)(kou)感(gan)(gan)(gan)更(geng)(geng)加(jia)鮮(xian)(xian)(xian)美。4.去除海鮮(xian)(xian)(xian)的(de)(de)(de)(de)腥(xing)(xing)味(wei)(wei)：在(zai)(zai)(zai)烹(peng)飪(ren)(ren)海鮮(xian)(xian)(xian)時，添(tian)(tian)(tian)(tian)加(jia)食(shi)(shi)(shi)(shi)(shi)(shi)(shi)用(yong)(yong)(yong)(yong)(yong)堿(jian)(jian)(jian)面(mian)(mian)(mian)(mian)(mian)可(ke)以中(zhong)(zhong)(zhong)和(he)(he)(he)海鮮(xian)(xian)(xian)中(zhong)(zhong)(zhong)的(de)(de)(de)(de)腥(xing)(xing)味(wei)(wei)，使(shi)(shi)(shi)其(qi)(qi)口(kou)(kou)(kou)感(gan)(gan)(gan)更(geng)(geng)加(jia)鮮(xian)(xian)(xian)美。5.去除蔬菜(cai)的(de)(de)(de)(de)苦味(wei)(wei)：在(zai)(zai)(zai)烹(peng)飪(ren)(ren)蔬菜(cai)時，添(tian)(tian)(tian)(tian)加(jia)食(shi)(shi)(shi)(shi)(shi)(shi)(shi)用(yong)(yong)(yong)(yong)(yong)堿(jian)(jian)(jian)面(mian)(mian)(mian)(mian)(mian)可(ke)以中(zhong)(zhong)(zhong)和(he)(he)(he)蔬菜(cai)中(zhong)(zhong)(zhong)的(de)(de)(de)(de)苦味(wei)(wei)，使(shi)(shi)(shi)其(qi)(qi)口(kou)(kou)(kou)感(gan)(gan)(gan)更(geng)(geng)加(jia)鮮(xian)(xian)(xian)美。需(xu)要(yao)注意的(de)(de)(de)(de)是，食(shi)(shi)(shi)(shi)(shi)(shi)(shi)用(yong)(yong)(yong)(yong)(yong)堿(jian)(jian)(jian)面(mian)(mian)(mian)(mian)(mian)的(de)(de)(de)(de)使(shi)(shi)(shi)用(yong)(yong)(yong)(yong)(yong)量應適(shi)量，過(guo)量使(shi)(shi)(shi)用(yong)(yong)(yong)(yong)(yong)可(ke)能(neng)會(hui)對(dui)食(shi)(shi)(shi)(shi)(shi)(shi)(shi)品(pin)的(de)(de)(de)(de)口(kou)(kou)(kou)感(gan)(gan)(gan)和(he)(he)(he)營養價值(zhi)產(chan)生影響。此外，食(shi)(shi)(shi)(shi)(shi)(shi)(shi)用(yong)(yong)(yong)(yong)(yong)堿(jian)(jian)(jian)面(mian)(mian)(mian)(mian)(mian)不(bu)適(shi)合(he)用(yong)(yong)(yong)(yong)(yong)于(yu)酸性食(shi)(shi)(shi)(shi)(shi)(shi)(shi)品(pin)的(de)(de)(de)(de)烹(peng)飪(ren)(ren)和(he)(he)(he)烘(hong)(hong)焙(bei)(bei)，因為它會(hui)中(zhong)(zhong)(zhong)和(he)(he)(he)食(shi)(shi)(shi)(shi)(shi)(shi)(shi)品(pin)中(zhong)(zhong)(zhong)的(de)(de)(de)(de)酸性物質，導致食(shi)(shi)(shi)(shi)(shi)(shi)(shi)品(pin)口(kou)(kou)(kou)感(gan)(gan)(gan)變(bian)差。

食(shi)用堿面，化學名稱碳酸鈉，是一種常見的食(shi)品疏松劑(ji)和肉類嫩化劑(ji)。

從外(wai)觀上來看，食用(yong)堿面多為白色粉末(mo)狀物質。它具有(you)堿性，能在食品加工過程中(zhong)發揮多種作用(yong)。

在面(mian)(mian)(mian)(mian)食(shi)制作(zuo)中(zhong)，食(shi)用堿(jian)面(mian)(mian)(mian)(mian)能(neng)夠中(zhong)和(he)面(mian)(mian)(mian)(mian)團(tuan)(tuan)發(fa)(fa)酵(jiao)過程中(zhong)產(chan)生的(de)(de)酸性物質，使面(mian)(mian)(mian)(mian)團(tuan)(tuan)的(de)(de)酸度降低，改善面(mian)(mian)(mian)(mian)團(tuan)(tuan)的(de)(de)口感和(he)風味(wei)。比如制作(zuo)饅頭(tou)(tou)、包子(zi)等發(fa)(fa)面(mian)(mian)(mian)(mian)食(shi)品時，加(jia)入(ru)適量的(de)(de)食(shi)用堿(jian)面(mian)(mian)(mian)(mian)，可以讓(rang)面(mian)(mian)(mian)(mian)食(shi)更加(jia)松(song)軟、有嚼(jiao)勁，并且有一種的(de)(de)麥香味(wei)。例如北(bei)方(fang)傳統的(de)(de)老面(mian)(mian)(mian)(mian)饅頭(tou)(tou)，在發(fa)(fa)酵(jiao)后通常會(hui)適量添加(jia)食(shi)用堿(jian)面(mian)(mian)(mian)(mian)來中(zhong)和(he)酸味(wei)，讓(rang)饅頭(tou)(tou)更加(jia)美味(wei)。

在煮(zhu)粥(zhou)時，加(jia)(jia)入少(shao)量的(de)食用堿面，可(ke)以(yi)使米粒更快地煮(zhu)爛，億發食用堿面多少(shao)錢，增加(jia)(jia)粥(zhou)的(de)黏稠度，但過(guo)量添加(jia)(jia)可(ke)能會破壞(huai)粥(zhou)中的(de)營養成分(fen)。

在處理肉類食(shi)材(cai)時，食(shi)用堿面(mian)可(ke)以(yi)破(po)壞肉類的纖維組織，使肉變得更加(jia)嫩(nen)滑。例如(ru)在腌制牛肉時，添加(jia)一(yi)點食(shi)用堿面(mian)，能讓炒出(chu)的牛肉更加(jia)鮮嫩(nen)多汁。

不過，需(xu)要注意(yi)的是，食(shi)(shi)(shi)用(yong)(yong)堿面的用(yong)(yong)量(liang)需(xu)要嚴(yan)格控制，如果使用(yong)(yong)過量(liang)，可能會導(dao)致(zhi)食(shi)(shi)(shi)品(pin)帶有苦澀(se)的味道，億發食(shi)(shi)(shi)用(yong)(yong)堿面，并且過量(liang)食(shi)(shi)(shi)用(yong)(yong)含堿食(shi)(shi)(shi)品(pin)對(dui)身體健康也可能產生不利影響(xiang)。

一、觀察外觀

顏(yan)色：的(de)食用堿(jian)面色澤(ze)呈(cheng)白(bai)色，顏(yan)色均勻一致。如果堿(jian)面的(de)顏(yan)色發黃、發灰或(huo)者(zhe)有雜色，可(ke)能(neng)是質(zhi)(zhi)量不佳或(huo)者(zhe)摻雜了其(qi)他(ta)物質(zhi)(zhi)。例如，存放(fang)時間過久，與空(kong)氣中的(de)水分和二氧化碳接(jie)觸，可(ke)能(neng)會導(dao)致堿(jian)面發黃。

狀態：好(hao)的(de)食(shi)用(yong)堿(jian)面顆粒大(da)小均勻(yun)，呈粉末(mo)狀或細小的(de)顆粒狀，沒有(you)結(jie)塊(kuai)(kuai)、團(tuan)聚的(de)現象(xiang)。如(ru)果發現堿(jian)面有(you)大(da)塊(kuai)(kuai)的(de)結(jie)塊(kuai)(kuai)，億發食(shi)用(yong)堿(jian)面供應商(shang)，可能是受潮或者(zhe)儲存不當所(suo)致。

二、聞氣味

正(zheng)常的食(shi)用堿(jian)面(mian)(mian)聞起來沒有異(yi)味(wei)，只有淡淡的堿(jian)味(wei)。如果聞到有刺(ci)鼻(bi)的氣味(wei)，或(huo)者有霉(mei)味(wei)、酸味(wei)等其他異(yi)味(wei)，說(shuo)明(ming)堿(jian)面(mian)(mian)可(ke)能已經變質或(huo)者受到了(le)污染(ran)。

三、溶解測試

取(qu)少量的食(shi)用(yong)堿(jian)面(mian)放入水中，觀察其(qi)溶(rong)(rong)解(jie)(jie)(jie)情況(kuang)。的食(shi)用(yong)堿(jian)面(mian)在水中能夠(gou)迅(xun)速溶(rong)(rong)解(jie)(jie)(jie)，并且溶(rong)(rong)液(ye)(ye)清澈透明(ming)。如果堿(jian)面(mian)溶(rong)(rong)解(jie)(jie)(jie)速度(du)慢，溶(rong)(rong)液(ye)(ye)渾(hun)濁(zhuo)，億發食(shi)用(yong)堿(jian)面(mian)廠家，可(ke)能存(cun)在雜質(zhi)或質(zhi)量問(wen)題。

您還可(ke)(ke)以通(tong)過(guo)溶(rong)液的酸堿度(du)來(lai)判(pan)斷。可(ke)(ke)以使用(yong) pH 試紙(zhi)測試堿面(mian)溶(rong)液的酸堿度(du)，食用(yong)堿面(mian)的溶(rong)液呈堿性，pH 值(zhi)應在(zai) 9 - 11 左右，如果 pH 值(zhi)過(guo)低或過(guo)高，都(dou)可(ke)(ke)能表明堿面(mian)的質量有問題。

四、高溫灼燒

取少(shao)量食用堿(jian)面放在金屬勺上，用打火機或爐(lu)灶進行高溫灼燒。如果堿(jian)面在灼燒過程(cheng)中沒有明顯的變化，也沒有異(yi)味產生(sheng)，燒完后剩(sheng)余的物質(zhi)(zhi)呈白(bai)色(se)粉末(mo)狀，說(shuo)明堿(jian)面的質(zhi)(zhi)量較好。如果在灼燒過程(cheng)中有異(yi)味、冒煙或者剩(sheng)余物質(zhi)(zhi)顏色(se)發黑等(deng)現象，可能是堿(jian)面中含(han)有雜(za)質(zhi)(zhi)或其他有害物質(zhi)(zhi)。