在生活中，很多人都會(huì)把“食用堿”和“小蘇打”搞混淆，因?yàn)榻^大多數(shù)人都會(huì)把食用堿當(dāng)成小蘇打使用，把小蘇打當(dāng)成食用堿使用，其實(shí)“食用堿”和“小蘇打”是有很大的區(qū)別的。

In daily life, many people confuse "edible alkali" with "baking soda" because the vast majority of people use edible alkali as baking soda and baking soda as edible alkali. In fact, there is a big difference between "edible alkali" and "baking soda".

而還有少數(shù)人只知道字面上的意思，食用堿更適合放在食物中，和小蘇打不建議放在食物中（除油條等需要膨脹的食物），其實(shí)“食用堿”和“小蘇打”的差別不止一點(diǎn)，而接下來(lái)精萘廠家就給大家詳細(xì)介紹一下食用堿和小蘇打的區(qū)別，希望大家看完后，以后根據(jù)實(shí)際情況使用，千萬(wàn)別再亂用了。

However, a few people only know the literal meaning that edible soda is more suitable for food, and baking soda is not recommended for food (except for food that needs to be expanded such as deep-fried dough sticks). In fact, there is more than one difference between "edible soda" and "baking soda". Next, the refined naphthalene manufacturer will introduce the difference between edible soda and baking soda in detail. I hope you can use it according to the actual situation after reading it, and don't misuse it again.

一：堿性的區(qū)別

1： Difference in alkalinity

由于小蘇打的主要成分是碳酸氫鈉，而食用堿的主要成分是碳酸鈉，將小蘇打和食用堿分別溶于水中后，根據(jù)PH試紙測(cè)試，小蘇打的堿性明顯比食用堿低。而在使用食用堿時(shí)，如果不小心觸碰到了食用堿，一定要及時(shí)的用醋清洗，而使用完小蘇打后，如果不小心觸碰到了小蘇打，需要及時(shí)用清水沖洗即可，如果觸碰的小蘇打過(guò)多，也要用酸性水沖洗。

Due to the fact that the main component of baking soda is sodium bicarbonate, while the main component of edible alkali is sodium carbonate, baking soda and edible alkali are dissolved in water respectively. According to the pH test paper, the alkalinity of baking soda is significantly lower than that of edible alkali. When using edible alkali, if you accidentally touch it, be sure to clean it with vinegar in a timely manner. After using baking soda, if you accidentally touch baking soda, you need to rinse it with water in a timely manner. If you touch too much baking soda, you also need to rinse it with acidic water.

二：使用區(qū)別

2： Differences in Use

（1）食用堿

(1) Edible alkali

由于食用堿的堿性比較強(qiáng)，在制作面條、泡發(fā)干貨、餐具清洗、烹飪嫩肉時(shí)，適合使用食用堿，因?yàn)槭秤脡A的堿性更強(qiáng)，它能中和面條中的酸性，快速使的干貨吸水膨大，使餐具快速的變白，更快的改變?nèi)庵械睦w維。而制作面條時(shí)，食用堿需要按照面粉總量的1.5%去放，而在泡發(fā)干貨、餐具清洗，食用堿的量需要是水的5%，而在烹飪嫩肉時(shí)，按照肉總量的2%放即可。

Due to the strong alkalinity of edible alkali, it is suitable to use it when making noodles, soaking dry goods, washing utensils, and cooking tender meat. Because edible alkali has a stronger alkalinity, it can neutralize the acidity in the noodles, quickly make the dry goods absorb water and expand, make the tableware white quickly, and change the fiber in the meat more quickly. When making noodles, the amount of edible alkali needs to be 1.5% of the total amount of flour. When soaking dry goods and cleaning utensils, the amount of edible alkali needs to be 5% of water. When cooking tender meat, it can be added at 2% of the total amount of meat.

（2）小蘇打

(2) Baking soda

由于小蘇打的堿性比較弱，在清洗水果、蔬菜等等食物時(shí)，適合放小蘇打，因?yàn)樾√K打不會(huì)使食物變性，而且還能將食物徹底的洗凈。而小蘇打也是做油條等蓬松食物時(shí)必須要放的物質(zhì)，它能使面粉產(chǎn)生適量的二氧化碳，從而使油條等食物吃著更加的蓬松。

Due to the weak alkalinity of baking soda, it is suitable to use baking soda when cleaning fruits, vegetables, and other foods because baking soda does not denature the food and can thoroughly wash it. And baking soda is also a necessary substance when making fluffy food such as deep-fried dough sticks. It can make flour produce an appropriate amount of carbon dioxide, so that deep-fried dough sticks and other food can eat more fluffy.

三：配料和外觀區(qū)別

3： Differences in ingredients and appearance

小蘇打主要成分是碳酸氫鈉，它是白色粉末，食用堿的主要成分是碳酸鈉，它是白色粉末或細(xì)粒。而在使用完小蘇打和食用堿時(shí)，小蘇打一定要立即的密封好，如果不及時(shí)的封好，小蘇打很快就會(huì)黏在一起。而食用堿放在空氣中，可以長(zhǎng)時(shí)間不黏，但是為了防止碳酸鈉和空氣中的水發(fā)生反應(yīng)，導(dǎo)致食用堿的堿性降低，也建議大家用完后，及時(shí)密封好。

The main component of baking soda is sodium bicarbonate, which is a white powder. The main component of edible alkali is sodium carbonate, which is a white powder or fine particle. When using baking soda and edible alkali, baking soda must be immediately sealed. If not sealed in a timely manner, baking soda will quickly stick together. When placed in the air, edible alkali can remain non sticky for a long time. However, in order to prevent the reaction between sodium carbonate and water in the air, resulting in a decrease in the alkalinity of edible alkali, it is also recommended that everyone seal it in a timely manner after use.

大家以后在使用“食用堿”和“小蘇打”時(shí)，一定不要隨便使用，大家根據(jù)自己的實(shí)際需求去選擇。感謝大家的閱讀，如果今天文章對(duì)您有幫助，那就來(lái)關(guān)注我們http://gaozhifeng.com吧！

When using "edible alkali" and "baking soda" in the future, please do not use them casually. Everyone should choose according to their actual needs. Thank you for reading. If today's article is helpful to you, please follow us http://gaozhifeng.com Come on!