{"id":9448,"date":"2024-08-24T14:07:05","date_gmt":"2024-08-24T14:07:05","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=9448"},"modified":"2024-08-24T14:07:05","modified_gmt":"2024-08-24T14:07:05","slug":"food-bleach","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/da\/food-bleach\/","title":{"rendered":"Hvad er madblegemiddel?"},"content":{"rendered":"

Hvad er madblegemiddel?<\/strong><\/p>\n

If\u00f8lge GB2760 National Standard for Food Safety Standard for the Use of Food Additives henviser blegemiddel til stoffer, der kan \u00f8del\u00e6gge eller h\u00e6mme f\u00f8devarers farvefaktorer, f\u00e5 dem til at falme eller forhindre dem i at blive brune.<\/p>\n

Hvorfor skal vi bruge blegemiddel til at behandle f\u00f8devarer?<\/strong><\/p>\n

Fordi nogle f\u00f8devarer vil forekomme misfarvningsf\u00e6nomen efter forarbejdning, er farven ikke ideel, brugen af blegemiddelbehandlet mad, hvid farve, bedre udseende, mere popul\u00e6r hos forbrugerne, s\u00e5 producenterne vil finde m\u00e5der at blege madblegning p\u00e5.<\/p>\n

Der er tre hoved\u00e5rsager til misfarvning af mad:<\/strong>
\n2.1 Enzymatisk bruning opst\u00e5r<\/strong>
\nFrugt, gr\u00f8ntsager, kartofler i n\u00e6rv\u00e6r af en klasse af fenol-oxidase<\/strong> og polyfenol-stoffer<\/strong>vil de to m\u00f8des for at generere farvede stoffer, plus ilt vil forekomme enzymatisk bruning, med oxidation af farven fra r\u00f8d til brun og derefter sort.<\/p>\n

Normalt er denne phenoloxidase og polyphenol-stoffer i cellen t\u00e6t adskilt, men ingredienserne et st\u00f8d eller snit, celleskader, adskilt fra \"v\u00e6ggen\" kollapser, alle stofferne blandes sammen, de to typer stoffer m\u00f8des og reagerer med luftens ilt, hvilket resulterer i brune stoffer. For eksempel vil udsk\u00e5rne kartofler, der har ligget i luften i en periode, blive m\u00f8rkere p\u00e5 sk\u00e6refladen.<\/p>\n

2.2 Ikke-enzymatisk bruning<\/strong>
\nIkke-enzymatisk bruning er reaktionen mellem carbonyl-stoffer<\/strong> og kv\u00e6lstofholdige stoffer<\/strong>, som genererer m\u00f8rkebrune stoffer. Nogle f\u00f8devarer med lidt fugt, som f.eks. t\u00f8rrede gr\u00f8ntsager, bliver m\u00f8rkere, jo l\u00e6ngere de opbevares, og m\u00e6lkepulver og sojab\u00f8nnepulver bliver ogs\u00e5 lysebrune, hvilket alt sammen er relateret til ikke-enzymatisk bruning.<\/p>\n

2.3 Farvede stoffer i f\u00f8devarer<\/strong>
\nNogle f\u00f8devarer indeholder naturlige pigmenter<\/strong> og farvede stoffer<\/strong>, s\u00e5som mel i den oprindelige caroten og flavonoider, s\u00e5 melet viser en lysegul farve.<\/p>\n

Almindelig blegemiddel og dets brug<\/strong><\/p>\n

I henhold til GB2760 omfatter blegemidler, der er godkendt til brug i f\u00f8devarer i Kina, svovldioxid, kaliummetabisulfit, natriummetabisulfit, natriumsulfit, natriumbisulfit, natriumhyposulfit og svovl. Det er et reducerende blegemiddel, som hovedsageligt frigiver svovldioxid i brugsprocessen og bruger svovldioxid til at h\u00e6mme ikke-enzymatisk brunfarvning og enzymatisk brunfarvning.<\/p>\n

1. Svovlgasning<\/strong>
\nSvovlgasning er en metode til at br\u00e6nde svovl i et lukket rum for at producere svovldioxidgasning, det er en \"gammel proces\", der er tilladt som f\u00f8devareblegemiddel, der bruges til f\u00f8devareblegning, snarere end det, vi har h\u00f8rt om \"sorthjertet praksis\".<\/p>\n

Princippet med svovlgasning er, at svovldioxid kan h\u00e6mme enzymatisk bruning, men ogs\u00e5 h\u00e6mme den meladiske reaktion for at forhindre bruning. Samtidig har svovldioxid p\u00e5 frugt og gr\u00f8ntsager i C-vitaminet en beskyttende virkning, s\u00e5 ern\u00e6ringsm\u00e6ssigt er det ikke skadeligt. Men denne metode er ikke god til at kontrollere den resterende m\u00e6ngde svovldioxid. I de senere \u00e5r er denne traditionelle proces i h\u00f8j grad blevet forbedret eller endda elimineret p\u00e5 grund af de relevante nationale standarder, der strengt begr\u00e6nser restm\u00e6ngden af svovldioxid.<\/p>\n

S\u00e5 i fremtiden vil vi h\u00f8re den og den frugt r\u00f8get med svovl, tror ikke, det er usikkert, s\u00e5 l\u00e6nge svovldioxidresterne i overensstemmelse med kravene i GB 2760-2014 kan v\u00e6re.<\/p>\n

2. Direkte tils\u00e6tning af svovldioxid<\/strong>
\nSvovldioxid i f\u00f8devarer har en meget bred vifte af anvendelser, overfladebehandling af frisk frugt, t\u00f8rret frugt, kandiseret frugt, t\u00f8rrede gr\u00f8ntsager, t\u00f8rrede svampe eller svampekonserves, n\u00f8dder, kakaoprodukter, kager, bambus, sukker, frugt- og gr\u00f8ntsagssaft, vin og s\u00e5 videre kan tils\u00e6ttes svovldioxid.<\/p>\n

3. Blegningseffekt af sulfitter<\/strong>
\nKinas f\u00f8devareproduktionsproces, den faktiske brug af f\u00f8devareblegemiddel hovedsageligt sulfit og dets salte, s\u00e5som vandfri natriumsulfit, natriumsulfit, natriumhyposulfit og natriummetabisulfit. Den tidligste standard for natriumhyposulfit blev kaldt natriumhypodisulfit (almindeligvis kendt som forsikringspulver). P\u00e5 grund af den utilfredsstillende blegningseffekt af en enkelt ingrediens er der desuden i \u00f8jeblikket et meget stort antal sammensatte f\u00f8devareblegemidler p\u00e5 markedet, hvoraf kombinationen af natriumhyposulfit + natriummetabisulfit er den mest almindelige.<\/p>","protected":false},"excerpt":{"rendered":"

What is food bleach According to GB2760 National Standard for Food Safety Standard for the Use of Food Additives, bleach refers to substances that can destroy or inhibit the coloring factors of food, make it fade or save it from browning. Why do we need to use food bleach to treat food? Because some food […]<\/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":"\nWhat is food bleach? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/da\/food-bleach\/\" \/>\n<meta property=\"og:locale\" content=\"da_DK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is food bleach? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"What is food bleach According to GB2760 National Standard for Food Safety Standard for the Use of Food Additives, bleach refers to substances that can destroy or inhibit the coloring factors of food, make it fade or save it from browning. 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