真空除(chu)(chu)氧(yang)(yang)(yang)除(chu)(chu)了抑(yi)制(zhi)微生(sheng)物(wu)(wu)的(de)生(sheng)長和繁(fan)殖外(wai)(wai),另一個重要功能(neng)是防止(zhi)(zhi)食(shi)品(pin)(pin)氧(yang)(yang)(yang)化,因油脂類食(shi)品(pin)(pin)中(zhong)含有大(da)量不(bu)飽(bao)和脂肪酸,受(shou)氧(yang)(yang)(yang)的(de)作用(yong)而氧(yang)(yang)(yang)化,使(shi)食(shi)品(pin)(pin)變(bian)味、變(bian)質,此外(wai)(wai),氧(yang)(yang)(yang)化還使(shi)維生(sheng)素(su)A和C損失,食(shi)品(pin)(pin)色素(su)中(zhong)的(de) 不(bu)穩(wen)定物(wu)(wu)質受(shou)氧(yang)(yang)(yang)的(de)作用(yong),使(shi)顏色變(bian)暗。所以,除(chu)(chu)氧(yang)(yang)(yang)能(neng)有效地(di)防止(zhi)(zhi)食(shi)品(pin)(pin)變(bian)質,保持(chi)其色、香、味及(ji)營養價值。
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