Broad Bean Paste Powder for Instant Noodle Seasoning and Soup Bases – SP-H10
Broad Bean Paste Powder SP-H10 for instant noodle seasoning, hot pot bases, soup bases, sauce packets, compound seasoning powders, and OEM fermented spicy savory blends. Pixian Doubanjiang-style powder with rich sauce aroma, 0.5-5% suggested dosage, 18-month shelf life, and COA / Halal documentation available for buyer review.
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Broad Bean Paste Powder for Instant Noodle Seasoning – SP-H10
Broad bean paste powder for instant noodle seasoning is useful when a formula needs the fermented, spicy, sauce-rich character of Pixian Doubanjiang, but the production line needs a dry ingredient instead of a wet paste. SP-H10 is made with Pixian Doubanjiang as the main raw material and fits instant noodle seasonings, soup bases, compound seasoning powders, flavored seasonings, hot pot seasoning blends, sauce packets, and convenient kitchen seasonings.
The flavor is not a plain chili heat. It has a dark brown powder appearance, rich ester aroma, spicy fermented sauce fragrance, and savory umami depth. For Sichuan-style instant noodle sachets, spicy soup bases, hot pot seasoning, and OEM fermented sauce powders, SP-H10 gives buyers a way to bring Doubanjiang character into a dry seasoning system.
Compared with paste-style fermented condiments, broad bean paste powder is easier to weigh, blend, pack, store, and transport. In sample trials, product developers can check dosage, salt balance, color contribution, spicy aroma, and how evenly the powder blends with the rest of the seasoning base.
Product Specifications
Broad Bean Paste Powder SP-H10 is supplied for sample evaluation, industrial formulation, and bulk procurement. The powder works well in dry blending, instant seasoning sachets, soup base preparation, sauce seasoning systems, and OEM fermented savory product development.
| Parameter | Specification | B2B Application Value |
|---|---|---|
| Product Name | Broad Bean Paste Powder / Doubanjiang Powder | Fermented Pixian-style seasoning powder for instant noodle seasoning, soup bases, sauce packets, hot pot seasoning, and compound seasonings. |
| Model | SP-H10 | Model code for inquiry, sampling, quotation, and order confirmation. |
| Main Flavor Direction | Pixian broad bean paste flavor | Provides fragrant, spicy, fermented sauce aroma for Sichuan-style savory seasoning systems. |
| Main Raw Materials | Pixian Doubanjiang, acid-hydrolyzed vegetable protein flavoring liquid, refined salt, maltodextrin | Builds Doubanjiang-style fermented aroma, spicy sauce character, umami depth, and dry powder handling performance. |
| Physical State | Powder | Convenient for dry blending, seasoning sachets, compound seasoning powders, and bulk ingredient handling. |
| Appearance | Dark brown powder | Suitable for darker sauce-style seasoning systems where Doubanjiang color and fermented sauce character are desired. |
| Main Process | Blending, sterilization, vacuum drying, grinding, sieving, magnetic separation, packaging, metal detection | Used for powder conversion, consistency review, and industrial seasoning production checks. |
| Total Nitrogen | ≥1.00 g/100g | Useful indicator for savory intensity and fermented seasoning comparison. |
| Amino Nitrogen | ≥0.40 g/100g | Helps buyers compare fermented umami contribution in instant noodle and soup base formulas. |
| Sodium Chloride | ≤45.00 g/100g | Helps buyers calculate salt contribution in seasoning sachets, soup bases, and sauce powder systems. |
| Moisture | ≤8.00 g/100g | Helps maintain powder flowability and storage stability under recommended conditions. |
| Total Acid | Reference value around 2.49 g/100g as lactic acid | Helps buyers review fermented sauce balance and spicy savory seasoning profile. |
| Reference Standard | Q/HKSP 0002S | Reference standard for specification review, sample evaluation, and buyer documentation. |
| Certifications | ISO22000, ISO9001, Halal, HACCP | Certification documents can be provided for buyer review according to the selected batch and destination-market requirements. |
Broad Bean Paste Powder for Instant Foods and Soup Bases
Broad bean paste powder fits products that need a fermented Doubanjiang-style flavor without the handling limits of wet paste. In instant noodle seasoning, buyers usually check whether the powder gives enough spicy sauce aroma, fermented depth, and darker savory color. In soup bases and hot pot seasoning, it can build a sauce-style foundation that is then adjusted with spices, HVP, yeast extract, salt systems, and other savory ingredients.
Suggested Application Directions
- Instant noodle seasonings: broad bean paste powder adds Pixian-style fermented aroma, spicy sauce character, and umami depth to seasoning sachets.
- Soup bases: helps develop a fermented spicy base note for dry soup blends and convenient seasoning systems.
- Hot pot seasoning: adds fragrant, spicy, rich sauce aroma to hot pot base powder and catering seasoning projects.
- Compound seasoning powders: can be blended with spices, HVP, yeast extract, sauce powders, and salt systems for customized flavor design.
- Sauce packets and foodservice blends: suitable for dry or semi-dry seasoning projects where Doubanjiang-style flavor is required.
Recommended dosage is 0.5-5%, adjustable according to product characteristics, target spice intensity, salt balance, fermented aroma, color target, and finished product format. Sample testing is recommended before bulk production.
Pixian Doubanjiang Powder for Industrial Seasoning Systems
SP-H10 is produced from Pixian broad bean paste through ingredient batching, sterilization, vacuum drying, grinding, sieving, magnetic separation, finished product packaging, metal detection, and warehousing. The goal is to preserve the spicy fermented sauce character of Doubanjiang while converting it into a dry ingredient that can be used in modern seasoning production.
This Pixian Doubanjiang powder can be blended into seasoning powders, soup bases, instant noodle sachets, snack seasonings, sauce powder bases, and OEM savory blends. For product developers, the powder format makes it easier to test broad bean paste powder dosage, review salt contribution, and compare fermented aroma before scaling up.
Quality and Documentation Support
- COA can be prepared according to the selected batch and buyer requirements.
- Specification review can cover total nitrogen, amino nitrogen, sodium chloride, moisture, total acid, color, appearance, microbial indicators, and heavy metal test items.
- ISO22000, ISO9001, Halal, and HACCP documents can be provided for buyer and destination-market review. For general reference, buyers can also review the official ISO 22000 food safety management systems page.
- Allergen information should be reviewed because the raw material information includes gluten-containing cereals and soybeans or soy products.
OEM and Custom Broad Bean Paste Seasoning Development
Qianxuan can work with buyers on customized broad bean paste powder formulas for instant noodle seasonings, soup bases, hot pot seasoning, compound seasoning powders, sauce packets, foodservice blends, and private-label convenience seasonings. If the first sample is too salty, too dark, too mild, or not spicy enough, the project can be adjusted around Doubanjiang aroma, spicy level, salt balance, color, powder handling, packaging, and documentation requirements.
Customization Can Cover
- Pixian broad bean paste aroma, spicy fermented sauce character, umami depth, and color balance.
- Compatibility with instant noodle sachets, soup powders, hot pot bases, sauce packets, and compound seasoning powders.
- Powder flowability, dispersibility, blending compatibility, and dosage adjustment in dry seasoning systems.
- Sample packaging, bulk packaging, private-label requirements, and export documentation.
Packaging, Storage, MOQ, and Samples
Broad Bean Paste Powder is available for sample evaluation and bulk procurement. Packaging can be discussed according to buyer requirements, handling conditions, sample stage, and destination-market logistics.
| Reference Standard | Q/HKSP 0002S |
| Sample Quantity | 1 kg |
| MOQ | 1 MT |
| Reference Packaging | 100 g aluminum foil bag, 1 kg aluminum foil bag, 10 kg carton, 20 kg carton, 25 kg fiber drum |
| Bulk Packaging | 20 kg, with colorless PE inner bag and brown paper-plastic composite outer bag |
| Custom Packaging | Available upon request |
| Storage | Store at room temperature in a cool, dry place; reseal after opening |
| Shelf Life | 18 months under recommended storage conditions |
Why Choose Qianxuan for Broad Bean Paste Powder?
- Fermented seasoning application focus: suitable for instant noodle seasoning, soup bases, hot pot seasoning, sauce packets, compound seasonings, foodservice blends, and ready-meal seasoning systems.
- Pixian Doubanjiang flavor direction: broad bean paste powder delivers fermented spicy sauce aroma and darker savory depth for Sichuan-style seasoning development.
- Powder handling convenience: easier to weigh, blend, pack, store, and transport than traditional wet paste ingredients.
- Specification review: COA and specification items can be checked before sample approval and bulk purchasing.
- Certification documentation: ISO22000, ISO9001, Halal, and HACCP documents can be prepared for buyer review when required.
- OEM flexibility: custom spicy level, Doubanjiang aroma, salt balance, color, packaging, and documentation needs can be discussed by project.
Related Fermented Paste Powder Options
Buyers comparing fermented seasoning powders can also review the broader fermented and brewed powder range, fermented paste powder series, and related published products before selecting the final SKU.
- Fermented & Brewed Powders – main product category for brewed soy sauce powder, vinegar powder, and fermented paste powders.
- Fermented Paste Powder Series – product range for bean paste, doubanjiang, douchi, miso, sweet paste, garlic chili sauce, and fermented bean curd powder options.
- Fermented Paste Powders Guide – application guide for sauces, seasonings, hot pot bases, and OEM savory manufacturing.
- Garlic Chili Sauce Powder SP-D – fermented garlic chili seasoning powder for spicy sauce and snack seasoning systems.
- Japanese Miso Powder MS-A – fermented soybean umami powder for soup bases and savory food applications.
FAQ
What is Broad Bean Paste Powder used for?
Broad bean paste powder for instant noodle seasoning is also used in hot pot seasoning, soup bases, compound seasoning powders, sauce packets, flavored seasonings, foodservice blends, and convenient kitchen seasoning systems.
What flavor profile does SP-H10 provide?
SP-H10 provides a Pixian Doubanjiang-style broad bean paste flavor with fragrant spicy sauce aroma, fermented depth, dark brown color, and savory umami character.
Is SP-H10 the same as regular soybean paste powder?
No. SP-H10 is a broad bean paste powder based on Pixian Doubanjiang flavor direction, while regular soybean paste powder is usually more focused on mellow soybean paste aroma. SP-H10 is more suitable when a spicy fermented sauce note is needed.
What is the recommended dosage?
The recommended dosage is 0.5-5%, adjustable according to product characteristics, target spicy level, salt balance, fermented aroma, color target, processing method, and finished product format.
What are the key technical indicators?
Key indicators include total nitrogen ≥1.00 g/100g, amino nitrogen ≥0.40 g/100g, sodium chloride ≤45.00 g/100g, moisture ≤8.00 g/100g, total acid reference value around 2.49 g/100g as lactic acid, dark brown powder appearance, and rich ester-spicy aroma.
Does SP-H10 contain allergen information?
Yes. The raw material information includes gluten-containing cereals and soybeans or soy products. Buyers should review labeling, allergen, and destination-market requirements before final use.
Can COA, Halal and ISO documents be provided?
Yes. COA, product specifications, ISO22000, ISO9001, Halal, HACCP documents, packaging information, and export documents can be prepared according to the selected batch, buyer inquiry, and destination-market requirements.
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