Study of the Effect of Blanching Time on Quality of Quick Frozen Potato

The impact of blanching time on the quality of potato chips was studied. The results showed that: (1) With the increase of blanching time, potato chips’ hardness gradually decreases; (2) The Vc content of potato chips had a significant reduction after blanching, but no significant relationship with the time of blanching; (3) The extent of enzyme inactivation of potato chips increased with increasing blanching time; (4) Browning of potato chips gradually decreased with increasing blanching time, gradually leveled off in the 60 s after. Combined consideration of the influence of blanching time on hardness, Vc content, the extent of enzyme inactivation and the degree of browning of potato chips, as well as fuel costs to consider, to determine when use 100 ℃ water to blanching the potato chips with thickness of 0.5 cm, the best blanching time was 60 s.