In the french fries processing line or potato chips processing line, we typically use a blanching machine. Why is it necessary to blanch potatoes? What is the blanching duration? What are the benefits of blanching?
What is blanching potatoes?
During the production of potato chips or French fries, it is common to immerse chips/frozen fries in hot water for a period. This method is called blanching, and the blanching temperature is 80-100 ℃.
How long does it take to blanch potatoes in the french fries processing line ?
Although it appears easy to operate during the french fries processing line , it has specific requirements for the blanching time, which is approximately 1-2 minutes. If the blanching time is too long, it will actually stimulate the activity of the enzymes present in the potato. This results in the loss of flavor, color, and texture. The effect is worse than that of no blanching. If the blanching temperature is too high, the quality of the potatoes will decline. It will affect flavor, color, vitamins, and minerals, and increase production costs.
What are the benefits of blanching potatoes?
Blanching potatoes can help remove the potato skin, keep it fresh, protect the color, and preserve the potatoes. As for fried potato chips, the benefits are as follows:
1. Blanching can help clean the surface of potatoes. It can also kill bacteria, mold, and other organisms present on the surface of the potatoes.
2. Blanching potatoes can prevent the action of enzymes. When the potato is mature, the enzyme will continue to work until the potato has developed a viable seed reproduction. Blanching can kill enzymes, thereby maintaining the flavor, color, and texture of potatoes. It can also extend the storage life of potatoes. After bleaching, the potatoes cannot turn black even if they are exposed to oxygen.
3. Bleaching can cause starch gelatinization. During the french fries processing line , the scalded potatoes quickly form a layer of gelatinized starch on the surface, which limits oil absorption and improves texture.
4. Blanching can reduce the acrylamide content in French fries. It can extract reducing sugars and amino acid asparagine from potatoes, and decrease the content of acrylamide in chips. After frying, the potatoes can develop a uniform color.
In summary, we can conclude that blanching is necessary and very important during the french fries processing line.
