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Preparation of fresh-keeping grape avocado puree

An avocado and grape technology is applied in the field of preparation of fresh-preserving grape and avocado puree, and can solve the problems of easy deterioration, lack of knowledge about the maturity of avocado fruit, lack of knowledge of storage and preservation, and it is difficult for consumers to enjoy the delicious taste of ripe avocados. Prevent oxidation, fresh and fragrant fresh taste, and prevent the effect of browning of fruit puree

Active Publication Date: 2018-11-09
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the avocado pulp itself cannot be exposed to the air for too long, and it is easy to deteriorate. Moreover, ordinary consumers lack knowledge about the maturity of avocado fruit and storage and preservation, making it difficult for consumers to enjoy the deliciousness of ripe avocados. How to keep the avocado fresh for a long time has become a problem that people pay attention to

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A preparation method of fresh-keeping grape avocado puree, it comprises the steps:

[0036] (1) Preparation of concentrated grape juice: select fresh, ripe grapes, squeeze the juice, filter, add 0.5% pectinase to the filtered blackcurrant grape juice, process at 35°C for 3 hours, and then use freeze concentration technology to process the processed grape juice Blackcurrant grape juice is concentrated for subsequent use;

[0037] (2) avocado selection: select fresh, ripe avocados without damage by diseases and insect pests;

[0038] (3) avocado pretreatment: put avocado fruit into 0.5% NaCl solution and soak for 8h, then clean;

[0039] (4) Freezing: the avocado was rapidly frozen at -15°C for 30 minutes, and then refrigerated at -5°C for 2 hours;

[0040] (5) Peeling and removing the core: Take out the frozen avocado and peel and remove the core at -1°C, collect the avocado pulp, remove the shell and store the core in refrigeration at -5°C for later use;

[0041] (6)...

Embodiment 2

[0047] A preparation method of fresh-keeping grape avocado puree, it comprises the steps:

[0048] (1) Preparation of concentrated grape juice: select fresh, ripe grapes, squeeze the juice, filter, add pectinase 0.6% to the filtered blackcurrant grape juice, and process it at 37°C for 2 hours, then use freeze concentration technology to treat the processed grape juice Blackcurrant grape juice is concentrated for subsequent use;

[0049] (2) avocado selection: select fresh, ripe avocados without damage by diseases and insect pests;

[0050] (3) avocado pretreatment: put avocado fruit into 0.6% NaCl solution and soak for 6h, then clean;

[0051] (4) Freezing: the avocado was rapidly frozen at -13°C for 40 minutes, and then refrigerated at -3°C for 4 hours;

[0052] (5) Peeling and removing the core: take out the frozen avocado and peel and remove the core at 0°C, collect the avocado pulp, remove the shell and store the core at -3°C for later use;

[0053] (6) Preparation of a...

Embodiment 3

[0059] A preparation method of fresh-keeping grape avocado puree, it comprises the steps:

[0060] (1) Preparation of concentrated grape juice: select fresh, ripe grapes, squeeze the juice, filter, add 0.8% pectinase to the filtered blackcurrant grape juice, process at 38°C for 3 hours, and then use freeze concentration technology to treat the processed grape juice Blackcurrant grape juice is concentrated for subsequent use;

[0061] (2) avocado selection: select fresh, ripe avocados without damage by diseases and insect pests;

[0062] (3) avocado pretreatment: put avocado fruit into 0.9% NaCl solution and soak for 5h, then clean;

[0063] (4) Freezing: the avocado was rapidly frozen at -10°C for 60 minutes, and then refrigerated at -4°C for 3 hours;

[0064] (5) Peeling and removing the core: take out the frozen avocado and peel and remove the core at 1°C, collect the avocado pulp, remove the shell and store the core at -4°C for later use;

[0065] (6) Preparation of avoc...

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PUM

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Abstract

The invention discloses a preparation method of fresh-keeping grape avocado puree. The main raw materials include concentrated grape juice, and peeled and pitted avocado. The preparation method includes: (1) selecting grapes, and conducting juicing, concentration and filtering for standby use; (2) selecting avocados, conducting soaking, cleaning, quick feeezing, peeling and pitting, and performingstirring into puree; (3) mixing the concentrated grape juice with the avocado puree; (4) adding a sweetening agent or sour agent into the puree for flavoring; and (5) conducting ultraviolet sterilization, and then performing vacuum packaging and refrigeration. By means of quick feeezing, adding of an antioxidant, and sterilized sealed packaging freezing storage, under the circumstance of maintaining the nutritional conditions and taste of grape avocado puree, the grape avocado puree added with concentrated grape juice hs prolonged shelf life, and people can enjoy the convenience of ready-to-eat avocado.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing fresh-keeping grape avocado puree. Background technique [0002] Avocado, also known as avocado, avocado, camphor pear, avocado, is native to the humid regions of Central America and Mexico. Green arbor is a famous tropical fruit and one of woody oil tree species. Avocado is a fruit with high nutritional value. It has the reputation of "one avocado is equivalent to three eggs". It contains a variety of vitamins, rich in fat and protein, as well as mineral elements such as sodium, potassium, magnesium, and calcium. Kernels contain fatty oil, the content of which is 8% to 29%. It has a mild aroma and is used in food, medicine and cosmetic industries. It is a non-drying oil, non-irritating, low acidity, and can be preserved for a long time after emulsification. Because of its rich nutrition, it has considerable health effects on the human body. [0003] Avocado is also...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L3/28A23L3/36A23L5/41A23L33/00
CPCA23L3/28A23L3/36A23L5/41A23L19/09A23L33/00A23V2002/00A23V2250/21A23V2250/032A23V2250/708A23V2300/50A23V2300/20
Inventor 汤秀华郑树芳许鹏谭秋锦王文林肖海艳贺鹏黄锡云覃振师宋海云韦媛荣陈海生谭德锦何铣扬莫庆道张涛
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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