As might be expected, the thermal process associated with blanching is sufficient to reduce the population of vegetative microorganisms, especially those that reside on the surface of the product.

• 这些酶是由特殊微生物产生的,因此,这个过程的初始目的就是实现储藏稳定性,防止酶在冷藏和冷冻食品条件下或在干燥食品中仍有活性。