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p In order to hold the vegetable color, or get rid of the smell , astringent , and oxalic acid , certain vegetables before cooking, blanch the . However, nutrition mindset , boiling water can enhance the loss in water-soluble nutrients , cabbage difficulties at 100 C , two minutes , the cost of lack of ascorbic acid approximately 65% ; hot over 10 mins , ascorbic acid, almost wiped out beats by dre headset . Therefore , boiled water must be used appropriate approaches to minimize the losing of nutrients . using boiling water, more water, much very less time of your time Cheuk water treatment, can aid in reducing heat loss in nutrients .

 Oxidase contained in the vegetable tissue , it might accelerate the oxidation of vit c , especially in this type of water temperature of 60 C to 80 C , the very best activity beats by dre 2012 . Oxidase within the boiling water , thermally unstable , and very lose their activity , while boiling water is no oxygen , thus decreasing the losses due to vit c as a result of thermal oxidation . Cheuk water plus 1% salt , the vegetables in the physiological salt solution of soluble nutrients in vegetables can spread for the lessen the pace of within the water . / p p blanch the vegetables in terms of possible complete morphological , reduce heat and touch the river area .

 In the recycleables are usually more circumstances , should be batch feed to make sure that the raw material with the higher temperature of water . / p p blanch the vegetables temperatures are relatively high it within the water and oxygen uphill contacts the thermal-oxidative effect , and that is a continuation in the nutrient loss . Therefore, blanch the vegetables should really be cooled by cooling water . The popular way is to employ considerable amounts of cold water or cold air to cool down the heat . The first sort because the vegetables used in the water , a result of the action of water , decrease of soluble nutrients ; the latter nevertheless there is no such factors exist, the more effective . Based on the analysis , the vegetables after Cheuk water treatment , vitamin C , a typical save rate of 84.7% .