1. Home>
  2. News>
  3. What Is The Purpose of Blanching in Vegetable Processing?

What Is The Purpose of Blanching in Vegetable Processing?

2024-11-29

Blanching is a commonly used pretreatment process in vegetable processing, what is the purpose of blanching in vegetable processing?

  • Enzyme inactivation: destroys enzyme activity in vegetables to prevent browning or quality deterioration of vegetables caused by enzymatic action.
  • Gas removal: reduces air in vegetable tissues to avoid bubbles during subsequent freezing or vacuum packaging.
  • Tissue softening: moderately softens vegetable tissues for easier cutting, shaping and further processing.
  • Improve color: Maintain or enhance the natural color of vegetables, especially green vegetables, blanching helps to fix their bright green color.
  • Remove odor and dirt: Remove some odors through heat treatment, and remove impurities such as microorganisms, pesticide residues and mud attached to the surface.
  • Promote dehydration or drying: Blanching can destroy the cell wall structure, reduce resistance during dehydration and drying, and improve drying efficiency.
  • Extend shelf life: Blanching can inhibit the growth of some microorganisms and lay the foundation for subsequent processing (such as freezing, canning, etc.).

 

Requirements for blanching temperature and time of different vegetables:

Blanching temperature and time need to be adjusted according to the type, structure, and purpose of the vegetables, so as to achieve the blanching effect while avoiding excessive processing that may lead to quality degradation.

Leafy vegetables (such as spinach,etc.)

Temperature: 80°C~90°C

Time: 1~2 minutes

Features: The temperature should not be too high to avoid excessive softening of the leaves or dulling of color.

blanching vegetables

Root vegetables (such as carrots, potatoes, etc.)

Temperature: 90°C~100°C

Time: 2~5 minutes

Characteristics: Dense tissue, requiring higher temperature and slightly longer time to ensure enzyme inactivation.

 

Beans (such as peas, green beans, etc.)

Temperature: 85°C~95°C

Time: 1~3 minutes

Features: It is necessary to keep the beans bright green and crisp, and it is particularly important to control the time.

 

Fungi (such as mushrooms, shiitake mushrooms, etc.)

Temperature: 90°C~95°C

Time: 2~3 minutes

Features: Blanching can remove odor and improve the taste of fungi.

 

Note:

Cool quickly after blanching, usually using cold or ice water to prevent the residual heat from continuing to act on the vegetables and causing them to overcook.

 

Equipment selection:

A hot water blanching machine can be used, and the process can be determined based on the material characteristics and production line requirements.

Copyright © 2025 GELGOOG. All rights reserved.