Effects of Blanching Conditions on VC and Crude Protein of Dehydrated Amaranth

Blanching of dehydrated amaranth was studied. The effects of different blanching conditions, including tempreture, time, pH, concentration of salt, concentration of sucrose and different metal ions on the preservation rate of VC and the contents of crude protein of the dehydrated amaranth were analysed. The study showed: increasing the salt concentration can protect VC but induce losses of crude protein; addition of sucrose can increase the preservation rate of VC while low concentration of sucrose can caused losses of crude protein but high concentration can inerease the content of crude protein.