Preparation method of avocado fruity sauce

Abstract

The invention relates to the technical field of food, in particular to a preparation method of avocado fruity sauce. According to the preparation method of the avocado fruity sauce and the dairy product obtained through the method, in the process of preparing the avocado fruity sauce, the special weight ratio of the avocado puree to the condensed milk to the high-ester pectin in the fruit simulant is maintained; according to the present invention, the avocado fruity sauce can be processed by using a special RF sterilization treatment mode (especially the RF sterilization process with the sterilization intensity equivalent F0 value of 4.0 * 10 <-3 >-10.0 * 10 <-3 >), such that the avocado fruity sauce can be fine and smooth under the acidic condition with the pH value of 3.5-4.5, and the requirement of the fruity sauce on the microbial index can be met so as to finally solve the processing technical problem of the avocado fruity sauce.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to a method for preparing avocado flavored sauce. Background Art

[0002] Avocado is a top flavor that leads the development of street yogurt, but it is rarely seen in industrial products. This is because avocado contains a high level of unsaturated fatty acids. During the jam processing, unsaturated fatty acids will slowly oxidize under the action of heat and oxygen, and generate hydroperoxides, which will then be broken down into low-molecular aldehydes, ketones, acids and other rancid products. This oxidative rancidity phenomenon will greatly reduce the quality of food and cause bitterness, thus affecting the flavor of the jam. Therefore, how to maintain the stability of unsaturated fatty acids in avocados and maintain the good flavor of avocados during the jam processing has become one of the problems that need to be solved.

[0003] As a dairy product with a special creamy flavor, condensed milk has a certain degree of fullness and a good fat taste, making it suitable as a substitute for high-fat fruit. However, due to the presence of milk protein in condensed milk, it is difficult to make condensed milk in an acidic environment (especially in a jam system with a pH value of less than 4.6) and under traditional steam sterilization conditions (thermal sterilization intensity equivalent F0 value> 25.0×10 -3 ), protein denaturation will occur, thus forming particles, which will lead to severe astringency of jam, limiting the development of jam containing condensed milk. To address this problem, the conventional practice in the industry is to add stabilizers such as high-fat pectin to protect the protein, but this approach has only a slight improvement effect and will lead to a significant increase in costs, and still cannot effectively solve the problem.

[0004] Therefore, how to develop a method for making a delicate and smooth avocado sauce is a technical problem that those skilled in the art need to solve urgently. Summary of the invention

[0005] The present invention aims to solve one of the technical problems in the related art to at least a certain extent. To this end, one object of the present invention is to provide a method for preparing avocado flavored sauce and a dairy product obtained by the method. The preparation method provided by the present invention maintains a special weight ratio of avocado puree, condensed milk, and high-ester pectin in the fruit simulant during the preparation of avocado flavored sauce, and cooperates with a special sterilization treatment method (especially the sterilization intensity equivalent F0 value is 4.0×10 -3 -10.0×10 -3 The RF radio frequency sterilization process can achieve the delicate and smooth avocado sauce under acidic conditions of pH 3.5-4.5, while meeting the requirements of the microbial indicators of the sauce, and ultimately solving the processing technology problems of avocado sauce.

[0006] To this end, the first aspect of the present invention provides a method for preparing avocado flavored sauce. In some embodiments of the present invention, the preparation method comprises: sterilizing the fruit simulant to obtain the avocado flavored sauce, The fruit simulation comprises avocado puree, condensed milk and high-ester pectin, and the mass ratio of the avocado puree, condensed milk and high-ester pectin is (0.1-5): (20-30): (0.3-1).

[0007] The second aspect of the present invention provides a method for preparing avocado flavored sauce. In some embodiments of the present invention, the preparation method comprises: mixing a fruit simulant and an additive, sterilizing the mixture to obtain the avocado flavored sauce, The fruit simulation comprises avocado puree, condensed milk and high-ester pectin, and the mass ratio of the avocado puree, condensed milk and high-ester pectin is (0.1-5): (20-30): (0.3-1).

[0008] The inventors found that in the process of preparing avocado sauce, by controlling the mass ratio of avocado puree, condensed milk and high-ester pectin within the range of (0.1-5): (20-30): (0.3-1) and simultaneously using sterilization treatment, the prepared avocado sauce is delicate and smooth, with a uniform texture and no protein particles, thus meeting the requirements of the microbial indicators of the sauce.

[0009] In some embodiments of the present invention, the sterilization treatment is RF sterilization or ohmic sterilization. In the sterilization treatment, the equivalent heat treatment intensity F0 of the sterilization process is 4.0×10 -3 -10.0×10 -3 Thus, the microbial indicators of the prepared avocado sauce can meet the national standard requirements.

[0010] In some embodiments of the present invention, the additive includes at least one of a sweetener, an acidity regulator, and a thickener.

[0011] In some embodiments of the present invention, when the additives are sweeteners, acidity regulators and thickeners, the mass ratio of the fruit simulant, sweetener, acidity regulator and thickener is (20.4-36): (7-23): (0.15-0.6): (0.1-8).

[0012] In some embodiments of the present invention, the sweetener includes at least one of white sugar, fructose, fructose-glucose syrup, glucose, glucose syrup, maltose, and maltose syrup. In some embodiments of the present invention, the sweetener is white sugar and fructose-glucose syrup, and the mass ratio of white sugar to fructose-glucose syrup is (2-8): (5-15). Thus, the avocado sauce can maintain a suitable sweetness.

[0013] In some embodiments of the present invention, the acidity regulator includes at least one of citric acid, lactic acid, malic acid, sodium citrate, potassium citrate, potassium lactate, sodium lactate, and sodium malate. In some embodiments of the present invention, the acidity regulator is citric acid or sodium citrate, and the mass ratio of citric acid to sodium citrate is (0.1-0.5): (0.05-0.1). In this way, the appropriate acidity of the avocado sauce can be maintained.

[0014] In some embodiments of the present invention, the thickener includes at least one of starch, guar gum, carrageenan, and sodium carboxymethyl cellulose.

[0015] In some embodiments of the present invention, the preparation method further comprises: The sweetener, avocado puree, high-ester pectin, condensed milk, acidity regulator and thickener are mixed to obtain a slurry with a pH of 3.5-4.5, and the slurry is sterilized to obtain the avocado flavored sauce.

[0016] By adopting the preparation method of the avocado flavored jam, in an acidic environment, milk protein in the condensed milk will not form particles, and the jam is delicate and smooth, has a uniform texture, has no astringency, and is sweet and sour.

[0017] The third aspect of the present invention provides a dairy product. In some embodiments of the present invention, the dairy product comprises avocado flavored sauce prepared by the preparation method described in the first or second aspect.

[0018] The inventors found that in the process of preparing avocado flavored sauce, the specific weight ratio of avocado puree, condensed milk, and high-ester pectin in the fruit simulant is maintained, and a special sterilization treatment method (especially the sterilization intensity equivalent F0 value of 4.0×10 -3 -10.0×10 -3 The RF radio frequency sterilization process can achieve the delicate and smooth avocado sauce under acidic conditions of pH 3.5-4.5, while meeting the requirements of the microbial indicators of the sauce, and ultimately solving the processing technology problems of avocado sauce.

[0019] Additional aspects and advantages of the present invention will be given in part in the following description and in part will be obvious from the following description, or will be learned through practice of the present invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] The above and / or additional aspects and advantages of the present invention will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which: Figure 1 The images of avocado sauce under a microscope according to some embodiments of the present invention are shown, wherein a is a microscopic image of avocado sauce prepared by the method in Example 1; b is a microscopic image of avocado sauce prepared by the method in Example 5; c is a microscopic image of avocado sauce prepared by the method in Comparative Example 1; d is a microscopic image of avocado sauce prepared by the method in Comparative Example 4; Figure 2 The figures show the sieving of avocado-flavored sauce according to some embodiments of the present invention under different processing conditions, wherein a is a figure showing the sieving of avocado-flavored fermented milk prepared using the avocado-flavored sauce in Example 1, and b is a figure showing the sieving of avocado-flavored fermented milk prepared using the avocado-flavored sauce in Comparative Example 4. DETAILED DESCRIPTION

[0021] The embodiments of the present invention are described in detail below. The embodiments described below are exemplary and are only used to explain the present invention, and should not be understood as limiting the present invention.

[0022] It should be noted that the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features. Further, in the description of the present invention, unless otherwise specified, the meaning of "plurality" is two or more.

[0023] The endpoints and any values ​​of the ranges disclosed in this article are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of each range, the endpoint values ​​of each range and the individual point values, and the individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed in this article.

[0024] In order to make the present invention more easily understood, certain technical and scientific terms are specifically defined below. Unless otherwise clearly defined elsewhere in this document, all other technical and scientific terms used herein have the meanings commonly understood by those skilled in the art to which the present invention belongs.

[0025] In this document, the terms “include” or “comprising” are open expressions, that is, including the contents specified in the present invention but not excluding other contents.

[0026] As used herein, the terms "optionally", "optional" or "optionally" generally mean that the subsequently described event or circumstance may but need not occur, and that the description includes instances where the event or circumstance occurs and instances where it does not.

[0027] According to a specific embodiment of the present invention, the present invention provides a method for preparing avocado flavored sauce, comprising: The fruit simulant and optional additives are mixed, and the mixture is sterilized to obtain the avocado flavored sauce. The fruit simulation comprises avocado puree, condensed milk and high-ester pectin, and the mass ratio of the avocado puree, condensed milk and high-ester pectin is (0.1-5): (20-30): (0.3-1).

[0028] It should be noted that, in the preparation method of the avocado flavored sauce provided by the present invention, additives may or may not be added, and the method may be adjusted according to demand.

[0029] According to a preferred embodiment of the present invention, the mass ratio of the avocado puree, condensed milk and high-ester pectin is (0.1-5): (20-30): (0.3-0.6).

[0030] According to a specific embodiment of the present invention, the mass ratio of the avocado puree, condensed milk and high-ester pectin can be 1:30:0.3, 1:30:0.6, 1:30:1, etc.

[0031] It should be noted that the condensed milk used in the preparation method provided by the present invention includes but is not limited to light condensed milk, sweetened condensed milk, modulated condensed milk, condensed milk sauce and the like.

[0032] According to a specific embodiment of the present invention, in the RF sterilization process, the equivalent heat treatment intensity F0 of the sterilization process is 4.0×10 -3 -10.0×10 -3 Preferably, the equivalent heat treatment intensity F0 of the RF sterilization process (heating stage + holding stage + cooling stage) is 4.0×10 -3 -8.0×10 -3 .

[0033] According to a specific embodiment of the present invention, the additive includes at least one of a sweetener, an acidity regulator and a thickener. In the present invention, the additive is any one of a sweetener, an acidity regulator and a thickener, or any two of them, or a sweetener, an acidity regulator and a thickener. The specific selection can be adjusted according to the needs, and these solutions are all covered within the protection scope of the present invention.

[0034] According to a specific embodiment of the present invention, when the additives are sweeteners, acidity regulators and thickeners, the mass ratio of the fruit simulant, sweetener, acidity regulator and thickener is (20.4-36): (7-23): (0.15-0.6): (0.1-8).

[0035] According to a specific embodiment of the present invention, the sweetener includes at least one of white sugar, fructose, fructose-glucose syrup, glucose, glucose syrup, maltose, and maltose syrup. It should be noted that in the preparation method of avocado fruit-flavored sauce provided by the present invention, the sweetener includes but is not limited to white sugar, fructose, fructose-glucose syrup, glucose, glucose syrup, maltose, and maltose syrup, and may also be other sweeteners that can be applied to the field of fruit-flavored sauces, all of which are covered within the protection scope of the present invention.

[0036] According to a specific embodiment of the present invention, when the sweeteners are white sugar and high fructose corn syrup, the mass ratio of white sugar to high fructose corn syrup in the sweetener is (2-8): (5-15).

[0037] According to a specific embodiment of the present invention, the acidity regulator includes at least one of citric acid, lactic acid, malic acid, sodium citrate, potassium citrate, potassium lactate, sodium lactate, and sodium malate. It should be noted that in the preparation method of avocado flavored sauce provided by the present invention, the acidity regulator includes but is not limited to citric acid, lactic acid, malic acid, sodium citrate, potassium citrate, potassium lactate, sodium lactate, and sodium malate, and may also be other acidity regulators that can be applied to the field of fruit flavored sauces, all of which are covered within the protection scope of the present invention.

[0038] According to a specific embodiment of the present invention, when the acidity regulator is citric acid and sodium citrate, the mass ratio of citric acid to sodium citrate in the acidity regulator is (0.1-0.5): (0.05-0.1).

[0039] According to a specific embodiment of the present invention, the thickener includes at least one of starch, guar gum, carrageenan, and sodium carboxymethyl cellulose.

[0040] According to a specific embodiment of the present invention, when the thickener is starch, different forms of starch can be used, including but not limited to physical starch, modified starch, etc., and its mass proportion in the fruit jam is 0.1%-8%, and more preferably 0.1%-5%. Generally, in the field of jam preparation, starch with a mass proportion of 0.1%-8% is used, and too high a starch addition amount will result in a higher viscosity of the final fruit jam product, and efficient flavored fermented milk processing cannot be achieved.

[0041] According to a specific embodiment of the present invention, the preparation method further comprises: The sweetener, avocado puree, high-ester pectin, condensed milk, acidity regulator and thickener are mixed to obtain a slurry with a pH of 3.5-4.5, and the slurry is subjected to RF radio frequency sterilization treatment to obtain the avocado flavored sauce.

[0042] The pH of the slurry is maintained at 3.5-4.5, which can keep the overall avocado sauce sweet and sour and pleasant, and reduce the use of sugar raw materials.

[0043] According to a specific embodiment of the present invention, the preparation method further comprises: The sweetener, avocado puree, high-ester pectin, condensed milk, acidity regulator and thickener are mixed to obtain a slurry with a pH of 4.0-4.5, and the slurry is subjected to RF radio frequency sterilization treatment to obtain the avocado flavored sauce.

[0044] According to a specific embodiment of the present invention, the method for preparing avocado flavored sauce provided by the present invention comprises: S1: mixing a sweetener and avocado puree in water to obtain a first slurry; S2: preparing high ester pectin solution; S3: mixing the first slurry, the high ester pectin solution and condensed milk to obtain a second slurry; S4: mixing the second slurry with an acidity regulator and a thickener to obtain a third slurry with a pH of 3.5-4.5; S5: performing RF sterilization treatment on the third slurry to obtain the avocado flavored sauce.

[0045] According to a specific embodiment of the present invention, the method for preparing avocado flavored sauce provided by the present invention comprises: 1) Heat the ingredients with water to 40-50°C, add white sugar, fructose syrup, avocado puree, and food flavor to obtain A; 2) Heat the ingredients with water to 70-80°C, add high-ester pectin to obtain B; 3) Add B into A, stir and mix well, then add condensed milk; 4) After stirring and mixing evenly, other raw materials including starch, citric acid and sodium citrate are added to obtain C, wherein the pH of C is 3.5-4.5; 5) The above C is treated by RF sterilization process. The equivalent heat treatment intensity F0 of the sterilization process (heating stage + holding stage + cooling stage) is in the range of 4.0×10 -3 -10.0×10 -3 ; 6) Fill it and you will get the avocado flavored sauce you need.

[0046] In order to achieve the production of avocado sauce with fine texture under low-cost formulation conditions and make this technology competitive in the market, the equivalent heat treatment intensity F0 range of the RF radio frequency sterilization process (heating stage + holding stage + cooling stage) is further preferably 4.0×10 -3 -8.0×10 -3 .

[0047] The calculation formula of equivalent thermal sterilization intensity F0 is: , where △t is the time interval for measuring the temperature of the sterilized material, T is the temperature of the sterilized material measured at each time interval △t, T0 is the reference temperature, and Z refers to the temperature required to reduce the heat lethal time by one logarithmic cycle. The reference temperature T0 is set to 121℃; the Z value of the target bacteria (Bacillus stearothermophilus) is 10℃.

[0048] Table 1 below shows the parameter comparison of equivalent heat treatment intensity of traditional fruit sauce steam heat sterilization process VS RF radio frequency sterilization process.

[0049] Table 1

[0050] Specifically, the present invention found that under the system formula of 0.1%-5% avocado puree and 20%-30% condensed milk content, the amount of high-ester pectin was adjusted alone, and the equivalent heat treatment intensity F0 value was 41.7×10 -3 Under the conditions of traditional steam heat sterilization process, the appearance of protein particles cannot be effectively avoided. With the continuous increase of high-ester pectin addition, the fruit sauce will become thicker, affecting the release of flavor, and the cost of fruit sauce will become higher, which cannot be effectively transformed and applied.

[0051] Specifically, the present invention found that under the system formula of 0.1%-5% avocado puree and 20%-30% condensed milk content, the heat sterilization intensity was adjusted separately, and the equivalent heat treatment intensity F0 value was 4.0×10 -3 -10.0×10 -3 Under the conditions of electric thermal sterilization process, the appearance of protein particles cannot be effectively avoided.

[0052] After continuous in-depth research and creation, the inventors found that under the system formula of 0.1%-5% avocado puree and 20%-30% condensed milk content, adjusting the dosage of high-ester pectin and the heat treatment intensity F0 of the fruit sauce at the same time will produce a significant synergistic effect. The protein particles in the avocado sauce will be significantly reduced, there will be no astringency that can be perceived by consumers, and the system will show a uniform and consistent state in microscopic analysis.

[0053] According to a specific embodiment of the present invention, the present invention provides a dairy product, the dairy product comprising avocado flavored sauce prepared by the above-mentioned preparation method. The dairy product may be, for example, fermented milk, and the amount of avocado flavored sauce added to the dairy product may be adjusted according to taste requirements. When the dairy product is fermented milk, the avocado flavored sauce may be added to the fermented milk base at a ratio of 5%-15% to obtain an avocado flavored fermented milk product.

[0054] The avocado flavored sauce produced by the above scheme is added to the fermented milk product at a ratio of 5%-15%, and finally an avocado flavored fermented milk product with a pleasant flavor and a smooth and delicate texture is achieved.

[0055] The scheme of the present disclosure will be explained below in conjunction with the examples. Those skilled in the art will appreciate that the following examples are only used to illustrate the present disclosure and should not be considered to limit the scope of the present disclosure. Where specific techniques or conditions are not indicated in the examples, the techniques or conditions described in the literature in this area or the product instructions are used. Where the manufacturers of reagents or instruments are not indicated, they are all conventional products that can be obtained commercially.

[0056] Example 1 This embodiment provides a fruity jam, and the raw material formula (total mass is 1000 kg) is as follows: 300kg condensed milk, 10kg avocado puree, 80kg white sugar, 120kg fructose syrup, 30kg hydroxypropyl distarch phosphate, 3kg citric acid, 0.6kg sodium citrate, 3kg high ester pectin, 1kg food flavoring, and the rest is water for ingredients.

[0057] The preparation method thereof comprises the following steps: 1) Heat the ingredients with water to 45°C, add sugar, fructose syrup and avocado puree to obtain A; 2) Heat the ingredients to 75°C with water, add high-ester pectin to obtain B; 3) Add B into A, stir and mix well, then add condensed milk; 4) After stirring and mixing evenly, starch, citric acid, sodium citrate and other raw materials are added to obtain C, wherein the pH of C is 4.0; 5) The above C is treated by RF sterilization process, and the equivalent heat treatment intensity F0 of the sterilization process (heating stage + holding stage + cooling stage) is 4.8×10 -3 ; 6) Fill it and you will get the avocado flavored sauce you need.

[0058] The fruity jam product prepared in this embodiment has a uniform texture, has no protein particles, and various microbial indicators can meet the national standard requirements. Avocado-flavored fermented milk can be obtained by adding it to fermented milk at a ratio of 10%.

[0059] Example 2 This embodiment provides an avocado flavored jam, which is different from the embodiment 1 only in that the content of high-ester pectin in the formula is changed to 6 kg, and the method for making the avocado flavored jam is the same as that of the embodiment 1.

[0060] The avocado flavored sauce product prepared in this embodiment has uniform texture, no protein particles are generated, and various microbial indicators can meet the national standard requirements. Avocado flavored fermented milk can be obtained by adding it to fermented milk at a ratio of 10%.

[0061] Example 3 This embodiment provides an avocado flavored jam, which is different from the embodiment 1 only in that the content of high-ester pectin in the formula is changed to 10 kg, and the method for making the avocado flavored jam is the same as that of the embodiment 1.

[0062] The avocado flavored sauce product prepared in this embodiment has uniform texture, no protein particles are generated, and various microbial indicators can meet the national standard requirements. Avocado flavored fermented milk can be obtained by adding it to fermented milk at a ratio of 10%.

[0063] Example 4 This embodiment provides an avocado flavored sauce, which differs from the embodiment 2 only in that the RF radio frequency sterilization equivalent heat treatment intensity F0 is changed to 6.9×10 -3 .

[0064] The avocado flavored sauce product prepared in this embodiment has uniform texture, no protein particles are generated, and various microbial indicators can meet the national standard requirements. Avocado flavored fermented milk can be obtained by adding it to fermented milk at a ratio of 10%.

[0065] Example 5 This embodiment provides an avocado flavored sauce, which differs from the embodiment 2 only in that the RF radio frequency sterilization equivalent heat treatment intensity F0 is changed to 10.0×10 -3 .

[0066] The avocado flavored sauce product prepared in this embodiment has uniform texture, no protein particles are generated, and various microbial indicators can meet the national standard requirements. Avocado flavored fermented milk can be obtained by adding it to fermented milk at a ratio of 10%.

[0067] Comparative Example 1 This comparative example provides an avocado flavored jam, which differs from Example 1 in that 0.1 kg of high-ester pectin is included in the formula, and the method for making the avocado flavored jam is the same as that of Example 1.

[0068] The avocado flavored sauce prepared in this comparative example has obvious particles, and various microbial indicators can meet the requirements of national standards. Avocado flavored fermented milk can be obtained by adding it to fermented milk at a ratio of 10%.

[0069] Comparative Example 2 This comparative example provides an avocado flavored jam, which differs from Example 2 in that the formula contains 400 kg of condensed milk and 6 kg of high-ester pectin, and the method for making the avocado flavored jam is the same as that of Example 2.

[0070] The avocado flavored sauce prepared in this comparative example has obvious particles, and various microbial indicators can meet the requirements of national standards. Avocado flavored fermented milk can be obtained by adding it to fermented milk at a ratio of 10%.

[0071] Comparative Example 3 This comparative example provides an avocado flavored sauce, which differs from Example 1 in that the RF radio frequency sterilization equivalent heat treatment intensity F0 is changed to 1.0×10 -3 .

[0072] The avocado flavored sauce product prepared in this comparative example has uniform texture, and no single cup particles are produced, but the total colony count index does not meet the national standard requirements, and the product is unqualified.

[0073] Comparative Example 4 This comparative example provides an avocado flavored sauce, which differs from Example 1 in that the heat treatment method is changed to a traditional steam heat sterilization process, and the equivalent heat treatment intensity F0 is 41.7×10 -3 .

[0074] The avocado flavored sauce prepared in this comparative example has obvious particles, and various microbial indicators can meet the requirements of national standards. Avocado flavored fermented milk can be obtained by adding it to fermented milk at a ratio of 10%.

[0075] Comparative Example 5 This comparative example provides an avocado flavored sauce, which differs from Example 3 in that the heat treatment method is changed to a traditional steam heat sterilization process, and the equivalent heat treatment intensity F0 is 41.7×10 -3 .

[0076] The avocado flavored sauce prepared in this comparative example has some particles produced, and various microbial indicators can meet the requirements of national standards. Avocado flavored fermented milk can be obtained by adding it into fermented milk at a ratio of 10%.

[0077] Test example 1. A consumer experience of avocado flavored fermented milk was conducted on the texture and particles of the fruity sauce in Examples 1-5 and Comparative Examples 1-5. The specific sensory evaluation standards are shown in Table 2, and the comprehensive evaluation results are shown in Table 3 below.

[0078] Table 2 Sensory evaluation criteria

[0079] Table 3 Comprehensive evaluation results

[0080] Figure 1 The images of avocado sauce under a microscope are shown, wherein a is a microscopic image of avocado sauce prepared by the method in Example 1; b is a microscopic image of avocado sauce prepared by the method in Example 5; c is a microscopic image of avocado sauce prepared by the method in Comparative Example 1; and d is a microscopic image of avocado sauce prepared by the method in Comparative Example 4, indicating that the sauces prepared by the methods in Examples 1 and 5 of the present invention have fine and uniform textures and no particles, while the avocado sauces prepared by the methods in Comparative Examples 1 and 4 have obvious particles.

[0081] Figure 2 The pictures of avocado flavored sauce being sieved under different treatment conditions are shown, wherein a is a picture of avocado flavored fermented milk prepared by using avocado flavored sauce in Example 1 being sieved, indicating that there are no particles and lumps after sieving; b is a picture of avocado flavored fermented milk prepared by using avocado flavored sauce in Comparative Example 4 being sieved, with obvious lumps and particles produced.

[0082] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", "some implementation schemes" or "some examples" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, unless they are contradictory.

[0083] Although the embodiments of the present invention have been shown and described above, it is to be understood that the above embodiments are exemplary and are not to be construed as limitations of the present invention. A person skilled in the art may change, modify, replace and vary the above embodiments within the scope of the present invention.

Claims

1. A method for preparing avocado flavored sauce, characterized in that: include: sterilizing the fruit simulant to obtain the avocado flavored sauce, The fruit simulation comprises avocado puree, condensed milk and high-ester pectin, and the mass ratio of the avocado puree, condensed milk and high-ester pectin is (0.1-5): (20-30): (0.3-1).

2. A method for preparing avocado flavored sauce, characterized in that: include: The fruit simulant and the additive are mixed, and the mixture is sterilized to obtain the avocado flavor sauce. The fruit simulation comprises avocado puree, condensed milk and high-ester pectin, and the mass ratio of the avocado puree, condensed milk and high-ester pectin is (0.1-5): (20-30): (0.3-1).

3. The preparation method according to claim 1 or 2, characterized in that: The sterilization treatment is RF sterilization or ohmic sterilization. In the sterilization treatment, the equivalent heat treatment intensity F0 of the sterilization process is 4.0×10 -3 -10.0×10 -3 .

4. The preparation method according to claim 2, characterized in that: The additive includes at least one of a sweetener, an acidity regulator and a thickener.

5. The preparation method according to claim 4, characterized in that: When the additives are sweeteners, acidity regulators and thickeners, the mass ratio of the fruit simulant, sweetener, acidity regulator and thickener is (20.4-36): (7-23): (0.15-0.6): (0.1-8).

6. The preparation method according to claim 4, characterized in that: The sweetener comprises at least one of white sugar, fructose, fructose-glucose syrup, glucose, glucose syrup, maltose and maltose syrup.

7. The preparation method according to claim 6, characterized in that: The sweeteners are white sugar and fructose syrup, and the mass ratio of the white sugar to fructose syrup is (2-8): (5-15).

8. The preparation method according to claim 4, characterized in that: The acidity regulator includes at least one of citric acid, lactic acid, malic acid, sodium citrate, potassium citrate, potassium lactate, sodium lactate and sodium malate.

9. The preparation method according to claim 8, characterized in that: The acidity regulator is citric acid and sodium citrate, and the mass ratio of the citric acid to sodium citrate is (0.1-0.5): (0.05-0.1).

10. The preparation method according to claim 4, characterized in that: The thickener includes at least one of starch, guar gum, carrageenan and sodium carboxymethyl cellulose.

11. The preparation method according to claim 4, characterized in that: The preparation method further comprises: The sweetener, avocado puree, high-ester pectin, condensed milk, acidity regulator and thickener are mixed to obtain a slurry with a pH of 3.5-4.5, and the slurry is sterilized to obtain the avocado flavored sauce.

12. A dairy product, characterized in that The invention comprises an avocado flavored sauce prepared by the preparation method according to any one of claims 1 to 11.

Images