The following points shall be paid attention to when using sodium pyrosulfite in food processing:

1）焦亞硫酸鈉實(shí)還原性漂白劑，其溶液不穩(wěn)定易揮發(fā)，現(xiàn)配現(xiàn)用，以防亞硫酸鹽不穩(wěn)定而揮發(fā)。

1) Sodium pyrosulfite is a solid reducing bleach. Its solution is unstable and volatile. It is now prepared and used to prevent the instability and volatilization of sulfite.

2）食品中存在金屬離子時(shí)，可將殘留的亞硫酸氧化；還能使還原的色素氧化變色，從而降低漂白劑的效力。所以在生產(chǎn)時(shí)同時(shí)使用金屬螯合劑。

2) When there are metal ions in food, the residual sulphurous acid can be oxidized; It can also oxidize and discolor the reduced pigment, thereby reducing the effectiveness of bleach. Therefore, metal chelating agent is also used in production.

3）用亞硫酸鹽類(lèi)漂白的物質(zhì)，由于二氧化硫消失而容易復(fù)色，所以通常在食品中殘留過(guò)量的二氧化硫，但殘留量不得超過(guò)標(biāo)準(zhǔn)

3) The substances bleached with sulfite are easy to recolor due to the disappearance of sulfur dioxide. Therefore, excessive sulfur dioxide is usually left in food, but the residue shall not exceed the standard

4）亞硫酸不能抑制果膠酶的活性，會(huì)有損于果膠的凝聚力。此外亞硫酸滲入水果組織后，加工時(shí)破碎水果，才能除盡二氧化硫的，所以用保藏的水果只適于制做果醬、干果、果酒、蜜餞等，不能作為罐頭的原料。

4) Sulphurous acid can not inhibit the activity of pectinase, which will damage the cohesion of pectin. In addition, after sulphurous acid infiltrates into the fruit tissue, the sulfur dioxide can be removed only by crushing the fruit during processing. Therefore, the preserved fruit is only suitable for making jam, dried fruit, fruit wine, candied fruit, etc., and cannot be used as the raw material of canned food.

5）亞硫酸鹽能破壞硫胺素，故不易用于魚(yú)類(lèi)食品。

5) Sulfite can destroy thiamine, so it is not easy to be used in fish food.

6）亞硫酸鹽易與醛、酮、蛋白質(zhì)等反應(yīng)。

6) Sulfite is easy to react with aldehydes, ketones and proteins.

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