The vegetable and fruit blanching machine can passives the active enzyme and prevents the enzyme from browning.After fruits and vegetables are heated, oxidases can be passivated, so as to stop their own biochemical activities, and prevent the further deterioration of quality, which is particularly important in quick-freezing and dry products.It is generally believed that the thermoresistant oxidoreductases can be at 71 ~ 73℃. At 5 degrees Celsius, deoxidase can lose its activity at 80-95℃. So the vegetable and fruit blanching machine temperature can be adjustable 65-98 ℃.
Softens or improves the tissue structure is another function of the fruit and vegetable blanching machine.After the volume of fruits and vegetables is moderately reduced, tissue, become moderately flexible, tank, easy to tank.At the same time, due to partial dehydration, vegetable and fruit easy to ensure enough solid content, dry and sugar made because of the permeability of the cell membrane, water is easy to evaporate, sugar permeability, not easy to crack and wrinkle, especially when dry with alkali hot rinse more obvious. Hot dry products are also easier to hydrate.
Stable or improves vegetable and fruit color Is the third function of vegetable and fruit blanching machine. Due to air discharge, canned products to maintain the appropriate vacuum; for fruits and vegetables containing chlorophyll, the color is more green, fruits and vegetables without chlorophyll become the so-called translucent state, they become more beautiful.
The fourth function is mainly to improve the taste of the vegetable and fruit by removing some of the spicy flavor and other bad flavors. For bitter, spicy or other odor heavy odor fruit and vegetable raw materials such as pepper, eggplant, onion, bitter gourd and so on,, after ironing treatment can be moderately reduced, sometimes can also remove a part of the sticky substances, and improve the quality of the products.
The most remarkable function of vegetable blanching machine is that of the reduces the amount of pollutants and microorganisms in fruits and vegetables.Fruit and vegetable raw materials in the peeling, cutting or other pretreatment process is inevitably contaminated by microorganisms, after hot bleaching can kill some microorganisms, reduce the pollution of raw materials, which is particularly important for quick-frozen products.
Post time: Mar-25-2022