Ved brug af natriummetabisulfit i forarbejdede f\u00f8devarer skal man v\u00e6re opm\u00e6rksom p\u00e5 f\u00f8lgende punkter:<\/strong>
\n1) Natriummetabisulfit er et reducerende blegemiddel, og dets opl\u00f8sning er ustabil og flygtig, s\u00e5 det skal bruges nu for at forhindre, at sulfit bliver ustabilt og flygtigt.<\/p>\n2) Tilstedev\u00e6relsen af metalioner i maden, den resterende sulfit kan oxideres; kan ogs\u00e5 g\u00f8re det reducerede pigment oxidation misfarvning, hvilket reducerer effektiviteten af blegemiddel. S\u00e5 brug metalchelatdannende middel p\u00e5 samme tid i produktionen.<\/p>\n
3) Stoffer bleget med sulfitter, p\u00e5 grund af svovldioxidens forsvinden og let at genfarve, s\u00e5 normalt i f\u00f8devarens resterende overskydende svovldioxid, men den resterende m\u00e6ngde m\u00e5 ikke overstige standarden.<\/p>\n
4) Sulfit kan ikke h\u00e6mme aktiviteten af pektinase, vil v\u00e6re skadeligt for sammenh\u00e6ngskraften af pektin. Derudover infiltrerede sulfit i frugtv\u00e6vet, forarbejdning af brudt frugt for at slippe af med svovldioxid, s\u00e5 frugten konserveret med sulfit er kun egnet til produktion af syltet\u00f8j, t\u00f8rrede frugter, frugtvine, konserves osv. kan ikke bruges som r\u00e5varer til konservering.<\/p>\n
5) Sulfit kan \u00f8del\u00e6gge thiamin, s\u00e5 det er ikke let at bruge til fiskefoder.<\/p>\n
6) Sulfitter er lette at reagere med aldehyder, ketoner, proteiner og s\u00e5 videre.<\/p>\n
Forholdsregler ved opbevaring:<\/strong><\/p>\nOpbevares p\u00e5 et k\u00f8ligt, t\u00f8rt og godt ventileret lager. Holdes v\u00e6k fra ild og varmekilder. Hold beholderen forseglet. Det skal opbevares adskilt fra oxidationsmidler, syrer og spiselige kemikalier og m\u00e5 ikke blandes. Det b\u00f8r ikke opbevares i lang tid for at undg\u00e5 forringelse. Opbevaringsomr\u00e5det skal v\u00e6re udstyret med egnede materialer til at beskytte mod spild.<\/p>\n
Opbevaring og udl\u00f8bsdato:<\/strong><\/p>\nAfsk\u00e6rm mod lys, og hold den forseglet.<\/p>\n
Anvendelse af natriummetabisulfit i f\u00f8devarer:<\/strong>
\nP\u00e5 nuv\u00e6rende tidspunkt i forarbejdning og konservering af lyse gr\u00f8ntsager i Kina, s\u00e5som svampe, lotusrod, hestesko, hvid asparges, yam og andre produkter. Mere end brugen af natriummetabisulfitopl\u00f8sning til farvebeskyttelse er der selvf\u00f8lgelig nogle forskelle i processen for hver plante, s\u00e5som i d\u00e5se svampe i behandlingen af friske svampe i tide med en vandig opl\u00f8sning indeholdende natriummetabisulfit 0,03 g \/ kg gennembl\u00f8dt 2 gange, hver gang 1-2 minutter.<\/p>\nI sm\u00e5kageindustrien bruges natriummetabisulfit som et middel til forbedring af sm\u00e5kagedej, som tilberedes til en 20%-opl\u00f8sning f\u00f8r brug og tils\u00e6ttes til den umodne dej i portioner under dejmoduleringsprocessen.<\/p>\n
Da svovldioxid frigivet af natriummetabisulfit i processen med dejmodifikation har en aftagende virkning p\u00e5 dejens glutenstyrke, n\u00e5r melets glutenstyrke og sejhed er stor, tils\u00e6ttes en lille m\u00e6ngde for at forhindre deformation af det f\u00e6rdige cookieprodukt p\u00e5 grund af overdreven glutenstyrke. Dejens sejhed kan tils\u00e6ttes i henhold til melets glutenstyrke sk\u00f8n, og generelt i den h\u00f8je andel af olie og sukker i forkortelsesdejen s\u00e5 vidt muligt ikke at bruge, dette skyldes, at tils\u00e6tning af olie og sukker i sig selv har forhindret udvidelse af glutenproteinabsorption, hvilket forhindrer et stort antal glutendannelse uden behov for at tilf\u00f8je natriummetabisulfit.<\/p>","protected":false},"excerpt":{"rendered":"
Sodium metabisulfite is a white or slightly yellow crystalline powder with a strong SO2 odor. Sodium metabisulfite has stronger reducing properties than sulfites and acts similarly to sodium sulfite. The use of sodium metabisulfite in processed food should pay attention to the following points: 1)Sodium metabisulfite is a reducing bleaching agent, and its solution is […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\n
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