What's the use of bleach

Introduction: there are many uses of bleach Here's a brief introduction to the use of bleach Bleaching agent is a kind of substance which can destroy and inhibit the color of food, make it fade or prevent food from browning It can be divided into two categories: oxidation bleaching and reduction bleaching So what's the use of bleach? It can not only improve the color of food, but also has many functions such as bacteriostasis, which is widely used in food processing Except for a few varieties such as benzoyl peroxide and chlorine dioxide which are used as flour treatment agents, oxidative bleaching agents are rarely used in practice As for hydrogen peroxide, it is only allowed to be used in some areas for fresh-keeping of raw milk and dried beancurd in bags instead of as an oxidizing bleaching agent Bleaching agent consumes oxygen in food through chemical action such as reduction, destroys and suppresses the activity of food oxidase and the color factors of food, so as to make food browning pigment fade or avoid browning, at the same time, it also has a certain antiseptic effect There are seven kinds of bleaching agents allowed to be used in China, including sulfur dioxide, sodium sulfite, sulfur and chlorine dioxide, among which sulfur is only limited to the fumigation of preserves, dried fruits, dried vegetables, vermicelli and sugar, and there are clear restrictions on the use amount Bleaching agent is a kind of substance which can destroy and inhibit the color of food, make it fade or prevent food from browning It can be divided into two categories: oxidation bleaching and reduction bleaching Many foods use bleach, so is it safe to bleach? In fact, if it is used according to the national regulations, it will not be dangerous Now the state has a food safety detector, which can quantitatively detect 50 parameters in the food on the spot So that we can eat more safe food, more food safety knowledge in the hundred safety net Editor in charge: he xianrob