What Is The Function of Blanching in Potato Chips Production?

Potato chips are a popular snack food. The production process involves many steps, among which "blanching" is a crucial step. What is the function of blanching? Blanching can not only improve the quality of potato chips, but also optimize the subsequent processing technology. This article will discuss the role of blanching and the equipment used in detail.

What is the function of blanching?

Blanching refers to the process of briefly treating sliced potatoes in hot water or steam at a certain temperature. The role of this link in potato chips production is mainly reflected in the following aspects:

1. Remove excess starch: Fresh potatoes release a lot of starch after slicing. If not removed, the starch will form an adhesion layer during frying, affecting the taste and color of the chips. Blanching can effectively dissolve and remove surface starch, making the chips crispier.
2. Prevent browning: Potatoes contain polyphenol oxidase (PPO), which is prone to enzymatic browning after slicing, making the chips black or uneven in color. Blanching can inhibit the activity of PPO, maintain the natural color of the chips, and improve the appearance quality of the product.
3. Reduce oil absorption: Proper blanching can partially solidify the cell tissue, thereby reducing the absorption of oil by potato chips during frying, reducing frying costs, and making the product healthier.
4. Improve taste: Blanching can make the potato chip texture more uniform, reduce hardening or burning caused by uneven water content during frying, and make the potato chips more crispy and refreshing.

What equipment is needed for blanching?

Blanching is generally done by professional blanching machines, which are mainly divided into the following types:

• Hot water blanching machine: This equipment heats potato slices evenly through circulating hot water and is often used in large-scale production lines. Its characteristics are controllable temperature, uniform blanching, and large processing capacity.
• Steam blanching machine: It uses high-temperature steam for rapid blanching, which can reduce nutrient loss and heat evenly. It is suitable for potato chip production processes with high requirements for color and taste.
• Mesh belt blanching machine: This equipment is equipped with a stainless steel mesh belt, which can continuously transport potato slices for blanching. It is suitable for automated assembly line production and improves production efficiency.

Key points for controlling the blanching process

• In potato chips production, the control of the blanching process directly affects the quality of the final product, mainly including the following key points:
• Temperature control: The general blanching temperature is between 70°C and 90°C. Too low may not effectively inhibit enzyme activity, and too high may cause excessive softening of the tissue.
• Time control: The blanching time is usually between 1 and 3 minutes. Too long time may affect the taste, and too short time may not achieve the expected effect.
• Cooling treatment: After blanching, it is necessary to cool quickly to prevent the residual heat of the potato chips from continuing to act and affecting subsequent processing.