Bleach refers to inhibit food color or material make it fade .Bleach can be divided into two categories , reduced bleach and oxidizing bleach .Reduced bleaching agent is mainly produced by sulfur dioxide reduction faded ,the material such as sodium sulfite , sodium bisulfite ,etc .This type oxidation bleaching agent is the oxidation coloring matter decomposition after bleaching, mainly used in flour ,its usage and dosage are limited .The bleach hydrogen peroxide (used to noodles ,grilled fish ,cakes ,etc ,).
The Browning of plant-based foods is associated with the activity of oxidase ,and sulfite is a kind of strong reducing agent, has a strong inhibitory effect of oxidase activity.
They play a role by reducing sulfur dioxide generated .Sulfur dioxide in water to form sulfurous acid ,its bleaching ,corrosion protection mainly has a reducing. In acidic conditions because of the sulfur dioxide has the strongest antimicrobial., and therefore not free of sulfurous acid is thought to inhibit yeast, mold and bacterial .Bleach in general as well as bleaching has significantly inhibitory effect on microorganism and antioxidant effect . So the sulfite can through the decomposition of normal metabolic pathways in the body , it is generally believed in the specified usage under the use is safe .
Bleach in use should pay attention to the following points :
1.the food is mixed iron ,copper and other metals .
2.Sulfites classes does not apply to meat.