Why Need Blanching Potatoes for French Fries

What is Potatoes Blanching Processing?

Blanching potatoes is an important process in french fries processing procedure, which is to heat potatoes in boiling water or steam for a short time.

Potato Blanching Processing Time Requirement

Even though it seems very easy to operate, it has a special requirement for the blanching time. If under blanching, it will actually stimulate the activity of enzymes that existed in potatoes, which will cause loss of flavor, color, and texture. The results of under blanching are worse than no blanching. If over blanching, the quality of potatoes will decrease. It will affect flavor, color, vitamins, and minerals and increase production cost.

Benefits of Potatoes Blanching Processing

People use blanching for different purposes, and thus may have various benefits. Potato Blanching Process can help remove the skin, keep it fresh, protect the color and preserve potatoes. As to blanching potatoes for french fries, the benefits are as follows:

1. Potato Blanching can help clean the surface of potatoes.

It can also kill bacteria, molds and other organisms existed on the surface of potatoes.

2.土豆漂白可以阻止酶作用。

When vegetables reach maturity, the enzyme will continue to work until making the vegetables develop viable seed for reproduction. Blanching can kill enzymes, thus preserve flavor, color, and texture of potatoes. It can also prolong the storage life of potatoes. After blanching, potatoes can not turn black even if it is exposed to oxygen.

3. Potato Blanching can gelatinize the starch.

During the frying process, the blanched potatoes will quickly form a layer of gelatinized starch at the surface layer, which can limit oil absorption and improve texture.

4. Potato Blanching can reduce acrylamide in fries.

Blanching can extract reducing sugars and amino acid asparagine in potatoes and reduce acrylamide content in French fries. After frying, potatoes can form a uniform color.
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