Research the Effect of Blanching on the Quality of Vacuum Fried Peas

Abstract:

Blanching conditions on the vacuum fried peas were researched in this paper.The results showed that the optimum temperature of blanching was 95 ℃.The blanching time affected the color,the crispness,the content of moisture,oil,Vitamin C and chlorophyll of the peas.The overall consideration showed that when the peas blanched 2 min,not only the vacuum fried peas had the best acceptability,but also had very low content of moisture and oil.When the blanching time was more than 2 min,the content of oil and moisture didn’t reduce obviously,while the content of Vitamin C and chlorophyll reduced quickly.