漂烫法鲜橙汁安全性及其品质研究

Study on Safety and Qualities of Fresh Orange Juice by Blanching

鲜榨橙汁普遍存在于餐厅和人口聚集的旅游地,由于加工条件粗放,饮品的卫生安全性值得怀疑。对鲜果进行不同时间漂烫后榨汁,取样检测,结果表明鲜橙汁的微生物残留量随漂烫时间的增加而急剧降低,极大地增加了鲜橙汁的微生物安全性,同时不影响橙汁的品质。

Fresh orange juice are widespread drink in the restaurant,and population aggregation of tourist destination,its health security is suspicious due to the rough preparation method.In this paper,the fresh fruits were first blanched in boiling water at different time,and then squeezed by manual mill for orange juice.The microbial residues in the orange juice were sharply reduced with a longer blanching.The juice microbial safety were drastically improved,but its qualities are little changeable.