脱氧剂是食品中有哪些应用？

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　　脱氧剂从1925年起，各国开始先后研制。脱氧剂中最常用的有铁系列脱氧剂和亚硫酸盐脱氧剂。有以铁粉组成的脱氧剂;铜粉和氯化铵组成的脱氧剂;活性炭和锌、铝、铁组成的脱氧剂;葡萄糖和葡萄糖氧化酶组成的脱氧剂;以连二亚硫酸盐为基体的各种脱氧剂。如英国低温研究所研制的干燥食品的铁系化合物脱氧剂保鲜技术;德国某公司研制的以锌、铝、铁等金属和活性炭组成的脱氧剂;美国一家公司发明的以连二亚硫酸盐作为主剂的脱氧剂。

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　　目前，脱氧剂的种类分有瓜子型、烘焙型、槟榔型，顾名思义，瓜子型的脱氧剂能够把包装袋吸紧，适合使用于瓜子、干果等产品;烘焙型的脱氧剂它不会把包装袋吸紧，因此适合各类糕点;槟榔型的脱氧剂是月饼专用的脱氧剂。

本文由鼎兴实业整理发布 shfp88.com

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