What are the benefits of blanching dehydrated vegetables?

Dehydrated vegetable wholesalers say that blanching is an important step in the processing of dehydrated vegetables.

So, What are the benefits of blanching dehydrated vegetables?

1. After blanching, the cooking time of the finished product is shortened.

2. Microbiological conditions are improved because some vegetable cells, yeasts and molds are killed during the blanching process; and the damaged parts of the vegetables become easier to see, so the screening of products becomes more effective.

3. Blanching improves the appearance quality of vegetables, and many vegetables present a bright color after blanching.

4. The air in the tissue is discharged, making the product easier to can and package, and the probability of oxidation during refrigeration is also reduced.

5. Blanching makes the vegetables have a cooked taste to a certain extent.

6. Blanching can change the structure of macromolecules in vegetables. Proteins are forced to coagulate and shrink in flowing water. In addition, starch that causes turbid appearance is also washed away.

7. The inactivation of enzymes can prevent vegetables from changing color during storage and deepening of unpleasant taste. The color of vegetables is based on the presence of chlorophyll and carotenoids, which are also protected from enzymatic degradation.