Why Need Blanching Potatoes for French Fries Production?
Blanching potatoes originally refers to heat treatment of plant foods that need to be refrigerated to prevent food spoilage. The blanching process is related to the inactivation of enzymes, so it is important for the quality assurance of long-term stored food. Blanching potatoes is an important part in frozen French fries production.
What is the function of Blanching Potatoes?
The function of blanching is to inhibit the enzymatic activity and improve the texture of fries, which can stabilize the color and maintain the texture of the fries. Due to the gelatinization of starch on the surface of the fries during the blanching process, the ability of the fries to absorb oil is reduced. Blanching can extract the reducing sugar from the fries, reducing the content of reducing sugar in the fries. The heat treatment in the blanching process partially matures the fries, which can also reduce the frying time of the fries.
Best Blanching Time for French Fries
With the increase of blanching time, the browning value of French fries gradually decreased and gradually stabilized after 60 s. Considering the effects of blanching time on the hardness, vc content, degree of enzyme inactivation, browning degree, and fuel consumption of potato chips, determine the best blanching of potato chips with a thickness of 0.5 cm with 100 ℃ boiling water, and the blanching time is 60 s.
Advanatages of Blanching Potatoes for French Fries
Blanching potatoes can help remove the skin, keep them fresh, protect the color, and preserve the potatoes. As for potato chips, the benefits are as follows:
- Blanching can help clean up the surface of potatoes, and it can also kill bacteria, and other organisms present on the surface of potato.
- Blanching potatoes can prevent the effect of enzymes. Blanching kills the enzymes, keeping the flavor, color, and texture of the potatoes. It can also extend the shelf life of potatoes. After bleaching, potatoes cannot turn black even when exposed to oxygen.
- Blanching can make starch gelatin. During the frying process, the battered potatoes quickly form a layer of gelatinized starch on the surface, which limits the absorption of oil and improves the texture.
- Blanching can reduce the acrylamide content in french fries. Hot pressing can extract reducing sugar and amino acid asparagine in potatoes, and reduce the content of acrylamide in fries. After frying, the potatoes can form a uniform color.
To sum up, we can conclude that in the process of french fries processing, it is necessary and very important. Potato blanching machine is used to blanch potatoes. The machine has long service life, hygienic working environment and convenient operation.
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