---
title: "慎選豆製品　少吞防腐劑 - FoodNo1.com"
description: "坊間常見的豆乾、豆腐等豆類製品，是我們日常生活中的常見食材，其中因含有高量蛋白質，在常溫保存、販售易產生腐敗現象，有些業者在夏季高溫炎熱季節，常使用過量的防腐劑或是兼有殺菌、漂白功能的過氧化氫於豆製品中，以增加保存期限與產品賣相，民眾選購前一定要張大眼睛看仔細。 豆漿與豆腐  不可使用防腐劑目前我國規定豆腐產品並未准用防腐劑，豆乾類產品則有用量限制，以豆漿為例，豆漿絕對不能添加防腐劑，廠商從製程以超高溫瞬時滅菌，到填充、運送、配送全程在..."
url: "https://www.foodno1.com/ch-dishes-menu/light-dishes/2962-2015-11-22-12-13-07.html"
date: "2026-06-12T16:07:36+00:00"
language: "zh-TW"
---

#  慎選豆製品 少吞防腐劑

  No.1 Admin   [飲食健康](https://www.foodno1.com/foodno1dailyrecipes/dir/food-and-health.html)    2015年11月11日    點擊數: 3046

 ![](https://www.foodno1.com/images/obhealthno1/2015-11/e909560927.jpeg)

坊間常見的豆乾、豆腐等豆類製品，是我們日常生活中的常見食材，其中因含有高量蛋白質，在常溫保存、販售易產生腐敗現象，有些業者在夏季高溫炎熱季節，常使用過量的防腐劑或是兼有殺菌、漂白功能的過氧化氫於豆製品中，以增加保存期限與產品賣相，民眾選購前一定要張大眼睛看仔細。

豆漿與豆腐 不可使用防腐劑 目前規定豆腐產品並未准用防腐劑，豆乾類產品則有用量限制，以豆漿為例，豆漿絕對不能添加防腐劑，廠商從製程以超高溫瞬時滅菌，到填充、運送、配送全程在低溫保存條件下，即使不需防腐劑也可保存約13至15天。而豆乾類產品雖有用量限制，但是，食用過量的苯甲酸等防腐劑會對腸胃、肝腎功能有不利的影響，萬一吃進過量殘留的過氧化氫，還可能造成頭痛、嘔吐的急性症狀。

**購買前觀察 烹調前沸水浸泡**

消費者購買豆乾、豆腐時，應選擇有信譽的食品業者製售的包裝、冷藏販售產品，避免購買來路不明的散裝、室溫販售產品。購買之前可先觀察豆乾、豆腐表面與撥開後的切面顏色，如果顏色太白，可能就會殘留過氧化氫。在烹調前可以先用沸水浸泡漂洗，讓防腐劑、過氧化氫釋出，之後再以清水沖洗數次可減少防腐劑、過氧化氫的殘留。

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