Sodium metabisulfite is a white or slightly yellow crystalline powder with a strong SO2 smell. Sodium metabisulfite has stronger reducing properties than subsulfite and has a similar effect to sodium sulfite.
When using sodium metabisulfite in processed foods, the following points should be noted: Click:
1)Sodium metabisulfiteReducing properties The solution of bleach is unstable and volatile, so it should be prepared and used immediately to prevent the sulfite from being unstable and volatile.
2) When metal ions are present in food, the remaining sub- Sulfuric acid oxidizes; it can also oxidize and discolor the reduced pigments, thereby reducing the effectiveness of the bleach. Therefore, metal chelating agents are used during production.
3) Substances bleached with sulfites will disappear due to the disappearance of sulfur dioxide It is easy to recolor, so excess sulfur dioxide usually remains in food, but the residual amount must not exceed the standard.
4) Sulfurous acid cannot inhibit the activity of pectinase. Damage to the cohesion of pectin. In addition, after sulfurous acid penetrates into the fruit tissue, the sulfur dioxide can only be removed by crushing the fruit during processing. Therefore, fruits preserved with sulfurous acid are only suitable for making jam, dried fruit, fruit wine, preserves, etc., and cannot be used as raw materials for canning.
5)Sulfites can damage Thiamine, so it is not easily used in fish food.
6) Sulfite easily reacts with aldehydes, ketones, proteins, etc. .
Storage Notes:
Stored in a cool, dry and well-ventilated warehouse. Keep away from fire and heat sources. Keep container tightly sealed. They should be stored separately from oxidants, acids, and food chemicals, and avoid mixed storage. It should not be stored for a long time to avoid deterioration. Suitable materials should be available in the storage area to contain spills.
Storage and validity period:
Shade light and store in a sealed container.
Applications of sodium metabisulfite in food:
Currently in the processing and preservation of light-colored vegetables in my country, such as mushrooms, lotus roots, water chestnuts, white asparagus, yams and other products. Sodium metabisulfite solution is often used for color protection. Of course, there are some differences in the processes of various factories. For example, during the processing of canned mushrooms, fresh mushrooms are promptly treated with sodium metabisulfite solution. -family: Microsoft Yahei;”>Soak 2 times in 0.03g/kg aqueous solution, 1-2 minutes each time.
In the biscuit industry, sodium metabisulfite is used as a biscuit dough improver, and it is formulated before use20% solution is added to the immature dough in batches during the dough preparation process. Since sodium metabisulfite releases sulfur dioxide during the dough preparation process, it is harmful to the dough. The reduction effect of gluten strength, when the flour gluten strength and toughness is high, adding a small amount can prevent the deformation of the finished biscuits due to excessive gluten strength. Tough dough can be added according to the gluten strength of the flour, and generally when the oil-sugar ratio is high Try not to use it in crispy dough. This is because the addition of oil and sugar itself has prevented the water-absorbing expansion of gluten protein and prevented the formation of a large amount of gluten. There is no need to add sodium metabisulfite.
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