Passivation of some oxidases is beneficial to the preservation of vitamins in products, but the loss of vitamins in blanching is great, mainly due to oxidation and water loss, followed by thermal degradation.
Extended data:
The main purpose of blanching treatment is to inactivate specific enzymes in food. The main purpose is to obtain storage stability to prevent some enzymes from maintaining their activities in cold storage, frozen storage or dehydrated food.
Secondly, blanching is enough to reduce the vegetative cells of microorganisms and kill some bacterial microorganisms, especially those remaining on the surface of products. Moreover, people also think that blanching can remove the air between cells of fruits or vegetables, which is very beneficial to canned products before sealing. Finally, blanching can enhance the color of most fruits and vegetables.
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