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食品加工中使用焦亚硫酸钠要注意什么?
来源:http://www.jnjrh.com 日期:2019-04-16 发布人:admin
  在加工食品时使用焦亚硫酸钠时应注意以下几点:
  The following points should be paid attention to when using sodium pyrosulfite in food processing:
  1)焦亚硫酸钠实还原性漂白剂,其溶液不稳定易挥发,现配现用,以防亚硫酸盐不稳定而挥发。
  1) Sodium pyrosulfite solid reductive bleaching agent, whose solution is unstable and volatile easily, is now used to prevent sulfite from volatilizing unstable.
  2)食品中存在金属离子时,可将残留的亚硫酸氧化;还能使还原的色素氧化变色,从而降低漂白剂的效力。所以在生产时同时使用金属螯合剂。
  2) When metal ions exist in food, sulfite residues can be oxidized, and reductive pigments can be oxidized and discolored, thus reducing the effectiveness of bleaching agents. Therefore, metal chelating agents are used simultaneously in production.
  3)用亚硫酸盐类漂白的物质,由于二氧化硫消失而容易复色,所以通常在食品中残留过量的二氧化硫,但残留量不得超过标准
  3) Sulfite bleaching substances are easy to be duplicated due to the disappearance of sulphur dioxide, so excessive sulphur dioxide is usually left in food, but the residue should not exceed the standard.
氨基磺酸
  4)亚硫酸不能抑制果胶酶的活性,会有损于果胶的凝聚力。此外亚硫酸渗入水果组织后,加工时破碎水果,才能除尽二氧化硫的,所以用亚硫酸保藏的水果只适于制做果酱、干果、果酒、蜜饯等,不能作为罐头的原料。
  4) Sulfite can not inhibit the activity of pectinase, which will damage the cohesion of pectin. In addition, sulphite penetrates into fruit tissues and breaks up the fruit during processing to remove sulphur dioxide. Therefore, the fruit preserved with sulphite is only suitable for making jams, dried fruits, fruit wine, preserves and so on, and can not be used as raw materials for canned fruits.
  5)亚硫酸盐能破坏硫胺素,故不易用于鱼类食品。
  5) Sulfite can destroy thiamine, so it is not easy to be used in fish food.
  6)亚硫酸盐易与醛、酮、蛋白质等反应。
  6) Sulfite reacts easily with aldehydes, ketones and proteins.
  以上内容由氨基磺酸厂家整理发布,更多详细内容可以点击我们的官网进行咨询:http://www.jnjrh.com/
  More details can be found on our website: http://www.jnjrh.com./