Blanching is a common pretreatment process in food processing and is widely used in the processing of vegetables, meat and fruits. In the processing of potatoes, blanching also plays a key role. But what is the point of blanching potatoes?
The main function of blanching potatoes
1. Remove excess starch and prevent discoloration
Potatoes contain a high amount of starch. During slicing, dicing, and cutting, starch is easily released to the surface, causing the processed product to stick together or have a poor taste. Blanching can remove excess starch from the surface and inhibit the activity of oxidase, effectively preventing the potato surface from turning black or discoloring due to oxidation.
2. Soften the tissue for subsequent processing
Blanching process can partially soften the cell tissue of potatoes through short-term heating with hot water or steam, making it easier to cut, mash or shape, which is especially important for the production of French fries, potato chips and other products.
3. Kill surface microorganisms and extend shelf life
Blanching can quickly kill microorganisms on the surface of potatoes, reduce enzyme activity, and delay the natural deterioration process, providing better quality assurance for subsequent freezing, dehydration or packaging.
4. Stabilize nutrients and enhance flavor
Blanching at the appropriate temperature and time can maintain the original flavor and color of potatoes, while avoiding excessive loss of nutrients and providing higher quality for the finished product.
In industrial production, potato blanching machines are usually used to complete the blanching work of potatoes. These devices not only significantly increase efficiency, but also ensure uniformity and controllability of the blanching process. This machine can achieve rapid blanching of large batches of potatoes. The equipment can accurately control blanching temperature and time to ensure that each piece of potato achieves the best blanching effect, thereby achieving standardized production.
Application: French fries and potato chips production
Blanching is one of the key process steps in the production of French fries and potato chips. Through blanching, the starch content of potatoes is adjusted to ensure that the product does not stick during frying, while improving the taste and color after frying.