| 摘要 |
The invention relates to a bleaching process and composition used for inhibiting the browning of peeled vegetables and/or fruit, in the presence of air. The claimed bleaching process consists in peeling, washing and portioning the vegetables and/or the fruit, then sinking them in a clear transparent light-blue aqueous solution of 0.5...2% bleaching composition having the pH=3.7...5.3, at a temperature of 4...35 degree C, for 30 s...1 min. The claimed bleaching composition comprises 90...95% sodium thiosulphate (crystallized or anhydrous), 0.05...0.15% tetraethyldiaminodiphenylthiazine chloride, 4...6% sodium chloride and 1...3% ammonium bicarbonate and is presented as a light-blue hygroscopic homogeneous crystalline powder having unlimited water solubility.
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