{"id":801,"date":"2020-04-16T20:28:14","date_gmt":"2020-04-17T03:28:14","guid":{"rendered":"https:\/\/potatochipsprocessing.com\/?p=801"},"modified":"2021-09-11T03:08:50","modified_gmt":"2021-09-11T10:08:50","slug":"why-do-french-fries-chips-production-line-require-blanching","status":"publish","type":"post","link":"https:\/\/potatochipsprocessing.com\/id\/why-do-french-fries-chips-production-line-require-blanching\/","title":{"rendered":"Why Do French Fries\/Chips Production Line Require Blanching?"},"content":{"rendered":"
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\n 4,9\/5 - (30 suara) <\/div>\n <\/div>\n\n

In the large-capacity potato chip production line<\/strong> and frozen french fries processing line<\/strong>, sliced \u200b\u200bpotato chips and potato strips need to go through the blanching process to be fried and seasoned. Why? Blanching potatoes can help remove residual potato skins, protect color and prevent oxidation.<\/p>\n\n\n\n

Apa itu blanching kentang?<\/h2>\n\n\n\n

Normally, a continuous blanching machine is used in the fully automatic potato chips and fries processing line<\/a><\/strong>, which can perform continuous blanching on the cut potato chips for about 3-5 minutes. <\/p>\n\n\n\n

In the semi-automatic processing plant, the mesin blanching <\/strong>needs the manual operation, and the blanching work is carried out in batches. Each batch takes about 3 minutes. The potato blanching temperature is between 80 \u2103 -100 \u2103, which can be adjusted according to different potato varieties.<\/p>\n\n\n\n

\"keripik
keripik kentang yang direbus dalam jalur pengolahan<\/figcaption><\/figure>\n\n\n\n

Apakah semakin lama waktu blanching kentang, semakin baik?<\/h2>\n\n\n\n

Meskipun blanching kentang mudah dilakukan, tetapi memiliki persyaratan khusus untuk waktu blanching. Jika waktu blanching kentang terlalu singkat dan suhu terlalu rendah, akan merangsang aktivitas enzim yang ada dalam kentang, yang akan menyebabkan hilangnya rasa, warna, dan tekstur kentang. <\/p>\n\n\n\n

Jika blanching berlebihan, kualitas kentang akan menurun, yang akan mempengaruhi rasa, warna, kandungan vitamin dan mineral, dan akan meningkatkan biaya produksi.<\/p>\n\n\n\n

\"pabrik
pabrik besar untuk pengolahan keripik kentang<\/figcaption><\/figure><\/div>\n\n\n\n

Apa manfaat blanching kentang?<\/h2>\n\n\n\n

1. Blanching dapat membantu membersihkan permukaan kentang secara mendalam. Ini dapat membunuh bakteri, jamur, dan organisme lain yang ada di permukaan kentang.<\/p>\n\n\n\n

2. Blanching kentang dapat mencegah aksi enzim. Ketika sayuran sudah matang, enzim akan terus bekerja sampai sayuran mengembangkan reproduksi biji yang layak. Blanching dapat membunuh enzim dalam kentang, sehingga mempertahankan rasa, warna, dan tekstur kentang. Ini juga dapat memperpanjang umur simpan kentang. Setelah blanching, kentang tidak akan berubah menjadi hitam meskipun terpapar oksigen.<\/p>\n\n\n\n

3. Blanching dapat menggelatinisasi pati di permukaan kentang. Selama proses penggorengan, kentang yang telah diblanching akan dengan cepat membentuk lapisan pati yang menggelatin, sehingga membatasi penyerapan minyak, yang dapat mengurangi kandungan minyak dalam keripik atau kentang goreng dan membuat rasanya lebih enak.<\/p>\n\n\n\n

4. Blanching dapat mengurangi kandungan akrilamida dalam kentang goreng. Blanching dapat mengekstrak gula pereduksi dan asam amino-asparagin dalam kentang, serta mengurangi kandungan akrilamida dalam kentang goreng. Setelah digoreng, kentang dapat membentuk warna yang seragam.<\/p>\n\n\n\n

In summary, we can conclude that blanching is necessary during the processing of French fries and potato chips<\/a><\/strong>.<\/p>\n\n\n\n

<\/p>","protected":false},"excerpt":{"rendered":"

Dalam jalur produksi keripik kentang kapasitas besar dan jalur pengolahan kentang goreng beku, irisan kentang dan batang kentang perlu menjalani proses blanching untuk digoreng dan dibumbui. Mengapa? Blanching kentang dapat membantu menghilangkan residu kulit kentang, melindungi warna, dan mencegah oksidasi.<\/p>","protected":false},"author":1,"featured_media":802,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[1174,776,116,54,241],"class_list":["post-801","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-faq","tag-blanching","tag-french-fries","tag-line","tag-potato","tag-potato-chips"],"_links":{"self":[{"href":"https:\/\/potatochipsprocessing.com\/id\/wp-json\/wp\/v2\/posts\/801","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/potatochipsprocessing.com\/id\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/potatochipsprocessing.com\/id\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/potatochipsprocessing.com\/id\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/potatochipsprocessing.com\/id\/wp-json\/wp\/v2\/comments?post=801"}],"version-history":[{"count":0,"href":"https:\/\/potatochipsprocessing.com\/id\/wp-json\/wp\/v2\/posts\/801\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/potatochipsprocessing.com\/id\/wp-json\/wp\/v2\/media\/802"}],"wp:attachment":[{"href":"https:\/\/potatochipsprocessing.com\/id\/wp-json\/wp\/v2\/media?parent=801"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/potatochipsprocessing.com\/id\/wp-json\/wp\/v2\/categories?post=801"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/potatochipsprocessing.com\/id\/wp-json\/wp\/v2\/tags?post=801"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}