Avocado pulp as well as preparation method and application thereof

Abstract

The invention provides avocado pulp as well as a preparation method and application thereof, and the avocado pulp comprises avocado and an emulsifier, and the emulsifier is selected from at least one of coconut oil, glycerol and soybean lecithin. The avocado pulp provided by the invention has the characteristics of high color stability and difficulty in color change.

Description

Technical Field

[0001] This invention relates to an avocado puree, its preparation method, and its application, belonging to the field of food engineering. Background Technology

[0002] Avocados are rich in nutrients, containing various vitamins, minerals, and healthy fats, and have gradually become a new favorite among consumers who pursue delicious and healthy food. However, due to the high content of unsaturated fatty acids in avocados and their unstable structure, they are prone to oxidation and discoloration after being pulped, resulting in poor color and a bitter taste. Therefore, their application and large-scale production are quite limited.

[0003] Therefore, developing avocado puree with strong color stability and resistance to discoloration has become a research direction. Summary of the Invention

[0004] This invention provides an avocado puree that has strong color stability and is not easily discolored.

[0005] The present invention also provides a method for preparing avocado pulp, which is characterized by its simple operation.

[0006] The present invention also provides an edible product, which has the characteristics of strong color stability and is not easy to change color.

[0007] The present invention also provides a method for preparing avocado dairy products, which is characterized by its simple operation.

[0008] This invention provides an avocado puree, wherein the avocado puree comprises avocado and an emulsifier;

[0009] The emulsifier is selected from at least one of coconut oil, glycerin, and soybean lecithin.

[0010] The avocado puree as described above, wherein the emulsifier has a mass fraction of 1-20 wt% in the avocado puree; and / or,

[0011] The emulsifier is coconut oil.

[0012] The avocado puree as described above, wherein the oxygen content in the avocado puree is less than 2.5 ppm.

[0013] The avocado puree as described above is prepared by a method comprising the following steps:

[0014] The mixture system including avocado and emulsifier is subjected to pulping and degassing treatment in sequence. When the oxygen content in the mixture system is less than 2.5 ppm, the avocado pulp is obtained.

[0015] The emulsifier is selected from at least one of coconut oil, glycerin, and soybean lecithin.

[0016] This invention also provides a method for preparing avocado puree, which can be used to obtain any of the above-mentioned avocado purees. The method includes the following steps:

[0017] 1) The mixture including avocado and emulsifier is pulped to obtain a pulped product;

[0018] 2) The pulping product is degassed. The degasing process is stopped when the oxygen content in the degasing system is less than 2.5 ppm, and the avocado pulp is obtained.

[0019] The emulsifier is selected from at least one of coconut oil, glycerin, and soybean lecithin.

[0020] The method described above includes the following steps:

[0021] 1) The mixture including avocado and emulsifier is pulped to obtain a pulped product;

[0022] 2) The pulping product is degassed. The degasing process is stopped when the oxygen content in the degasing system is less than 2.5 ppm, and the avocado pulp is obtained.

[0023] The emulsifier is selected from at least one of coconut oil, glycerin, and soybean lecithin.

[0024] In the method described above, the degassing treatment pressure is -0.3 to -0.7 MPa, and the treatment temperature is 25-30°C.

[0025] The present invention also provides a method for preparing avocado dairy products, wherein the method includes mixing any of the above-mentioned avocado pulp with raw milk, homogenizing the resulting mixture, and obtaining the avocado dairy products.

[0026] In the method for preparing avocado dairy products as described above, the secondary pressure of the homogenization process is 15-20 bar, and the processing temperature is 4-10°C.

[0027] The avocado puree provided by this invention has the characteristics of strong color stability and is not easy to change color. Detailed Implementation

[0028] To enable those skilled in the art to better understand the present invention, the present invention will be further described in detail below. The specific embodiments listed below are merely descriptions of the principles and features of the present invention, and the examples are only for explaining the present invention and are not intended to limit the scope of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0029] A first aspect of the present invention provides an avocado puree comprising an avocado and an emulsifier. The emulsifier is selected from at least one of coconut oil, glycerin, and soybean lecithin.

[0030] The avocado puree provided by this invention is a mixture of avocado pulp and an emulsifier, wherein the emulsifier can be selected from at least one of coconut oil, glycerin, and soybean lecithin. This avocado puree exhibits strong color stability and is not prone to discoloration. The inventors speculate that this is because avocados are high in unsaturated fatty acids, which are easily oxidized after pulping. O / W type emulsifiers such as coconut oil, glycerin, and soybean lecithin can bind with the avocado fat, fully encapsulating the fatty acids and reducing their contact surface with oxygen. This makes the avocado puree provided by this invention less prone to discoloration due to oxidation, thus exhibiting strong color stability. This invention does not limit the amount of emulsifier added, as long as the avocado puree includes an emulsifier.

[0031] In one embodiment, the emulsifier has a mass fraction of 1-20 wt% in the avocado puree. An appropriate mass fraction of emulsifier allows for better binding with the fats in avocado, further reducing the surface area of ​​the fats exposed to oxygen, thus enhancing the colorfastness of the avocado puree provided by this invention. Furthermore, a mass fraction of 4-12 wt% of emulsifier in the avocado puree can further enhance its colorfastness. In a specific embodiment, the emulsifier is coconut oil. Coconut oil enhances the flavor of avocado, and avocado puree using coconut oil as an emulsifier has a better mouthfeel and flavor.

[0032] Furthermore, in one embodiment, the oxygen content in the avocado puree provided by the present invention is less than 2.5 ppm. The lower oxygen content helps to further slow down the oxidation rate of the avocado puree, thus making its advantage of being less prone to discoloration even more pronounced.

[0033] In one embodiment, starting from the completion of preparation, the avocado pulp maintains its color as Pantone color 370C or 377C for at least 96 hours in an environment of 2-6°C. Both Pantone color 370C and 377C are pale yellow-green; avocado pulp exhibiting the color of Pantone color 370C or 377C indicates a high degree of freshness. The avocado pulp provided by this invention maintains its color as Pantone color 370C or 377C for at least 96 hours in an environment of 2-6°C, indicating that the avocado pulp provided by this invention has strong color stability.

[0034] In one embodiment, the avocado pulp provided by the present invention is prepared by a method comprising the following process:

[0035] The mixture comprising avocado and emulsifier is sequentially subjected to pulping and degassing treatment. When the oxygen content in the mixture is less than 2.5 ppm, avocado pulp is obtained. The emulsifier is selected from at least one of coconut oil, glycerin, and soybean lecithin.

[0036] The pulping process breaks down the avocado pulp into a suitable texture, while the degassing process places the mixture in a negative pressure environment, causing the oxygen-containing gases in the mixture to leave the mixture, thereby reducing the oxygen content in the mixture.

[0037] Specifically, the method first obtains a system comprising both avocado and an emulsifier, then pulps the system, and finally degasses it to reduce the oxygen content to less than 2.5 ppm, yielding avocado pulp. This invention does not limit the specific timing of the pulping process; it can be selected according to actual needs.

[0038] It is understood that the above process, which involves sequentially pulping the mixture of avocado and emulsifier, may include different processing steps. Specifically, in one embodiment, the mixture of avocado pulp and emulsifier may be pulped together and then degassed; in another embodiment, the avocado pulp may be pulped first, then the emulsifier may be added to the resulting pulped system, followed by another pulping process and then degassed. The differences in these processing steps do not affect the properties of the avocado pulp product. The specific solution can be selected according to requirements during production.

[0039] A second aspect of this invention provides a method for preparing avocado puree, which can be used to obtain any of the avocado purees provided in the first aspect of this invention. The method includes the following steps:

[0040] 1) The raw material system including avocado and emulsifier is pulped to obtain a pulped product;

[0041] 2) Deaeration treatment is performed on the pulping product. The deaeration treatment is stopped when the oxygen content in the deaeration treatment system is less than 2.5 ppm, and avocado pulp is obtained.

[0042] The emulsifier is selected from at least one of coconut oil, glycerin, and soybean lecithin.

[0043] The meanings of pulping and deaeration are the same as those mentioned above, and will not be repeated here.

[0044] The avocado pulp preparation method provided by this invention uses only avocado and emulsifier. Through a one-time pulping and degassing process, avocado pulp with strong color stability and resistance to discoloration is obtained, and it is characterized by its simple operation.

[0045] Furthermore, in the above preparation method, the mass fraction of the emulsifier in the mixed system is 1-20 wt%. An appropriate mass fraction of emulsifier can better bind with the fat in avocado, further reducing the contact area between the fat and oxygen, thus further enhancing the antioxidant capacity of the avocado puree provided by this invention. Even further, in a specific embodiment, the emulsifier is coconut oil. Coconut oil enhances the flavor of avocado, and avocado puree using coconut oil as an emulsifier has a better taste and flavor.

[0046] In one embodiment, controlling the degassing treatment pressure to be -0.3 to -0.7 MPa and the treatment temperature to be 25-30°C can reduce the oxygen content of the treatment system more quickly, thereby making the avocado pulp preparation method provided by the present invention more efficient.

[0047] A third aspect of this invention provides an edible product comprising any of the avocado purees provided in the first aspect of this invention. Since the avocado puree provided in the first aspect of this invention has strong color stability and is not prone to discoloration, this edible product also has the characteristics of strong color stability and is not prone to discoloration.

[0048] This invention does not limit the specific ingredients of the edible product, as long as it meets the requirements of any of the avocado puree provided in the first aspect of this invention. For example, the edible product can be dairy products, beverages, ice cream, etc.

[0049] The fourth aspect of the present invention provides a method for preparing avocado dairy products, wherein the avocado pulp provided in the first aspect of the present invention is mixed with raw milk, and the resulting mixture is homogenized to obtain avocado dairy products.

[0050] This invention does not limit the specific type of raw milk and can be used according to actual needs. In one embodiment, the raw milk is selected from at least one of raw milk, yogurt base, and dairy beverages.

[0051] The yogurt base can be prepared in the following way:

[0052] The yogurt base is made from raw milk / reconstituted milk, white sugar and starter cultures. It is produced using a conventional stirring process. The yogurt base has a protein content of 2.3-3.5%, a fat content of 3.4-4.5%, and a viscosity of 300-1200 mPa.s. Preferably, the protein content is 3.2%, the fat content is 3.8%, and the viscosity is 800 mPa.s.

[0053] Homogenizing the resulting mixture can break down avocado and milk fat globules evenly, and enhance the binding force between avocado pulp and milk protein, resulting in avocado dairy products with greater stability during their shelf life.

[0054] Furthermore, when preparing the above-mentioned avocado dairy products, a primary homogenization process is not required; only a secondary homogenization process is needed. Controlling the secondary homogenization pressure to 15-20 bar and the processing temperature to 4-10℃ can further enhance the binding force between the avocado pulp and milk protein, resulting in avocado dairy products with stronger stability during their shelf life.

[0055] The following will provide a detailed description of the anti-flocculation matcha powder, its preparation method, and its application provided by the present invention, with reference to specific embodiments.

[0056] Example 1

[0057] This embodiment uses the following method to prepare avocado puree and avocado smoothie:

[0058] Ingredients: By weight, 895 parts raw milk, 100 parts avocado (all avocado flesh, the same for other examples and comparative examples), and 5 parts coconut oil;

[0059] 1) Blend the avocado until the viscosity is 10cm to obtain avocado puree;

[0060] 2) Mix all the avocado pulp obtained in step 1) with all the coconut oil and degas it at -0.5 MPa and 25°C until the oxygen content in the mixture is 0.5 ppm to obtain avocado pulp A1.

[0061] In avocado puree A1, the emulsifier has a mass fraction of 4.8 wt%.

[0062] 3) Mix avocado pulp A1 with raw milk and homogenize under secondary pressure of 15 bar and 4°C to obtain avocado smoothie P1.

[0063] Example 2

[0064] This embodiment uses the following method to prepare avocado pulp:

[0065] Ingredients: By weight, 912 parts yogurt base, 80 parts avocado (all avocado flesh), and 8 parts glycerin;

[0066] 1) Blend the avocado until the viscosity reaches 8cm to obtain avocado puree;

[0067] 2) Mix all the avocado pulp obtained in step 1) with all the glycerin and degas the mixture at -0.3 MPa and 28°C until the oxygen content in the mixture is 1.0 ppm to obtain avocado pulp A2.

[0068] In avocado puree A2, the mass fraction of emulsifier is 9.1 wt%.

[0069] 3) Mix avocado puree A2 with yogurt base and homogenize under secondary pressure of 20 bar and 8°C to obtain avocado smoothie P2.

[0070] Example 3

[0071] This embodiment uses the following method to prepare avocado pulp:

[0072] Ingredients: By weight, 832 parts yogurt base, 150 parts avocado (all avocado flesh), and 18 parts coconut oil;

[0073] 1) Blend the avocado until the viscosity is 9cm to obtain avocado puree;

[0074] 2) Mix all the avocado pulp obtained in step 1) with all the glycerin and degas the mixture at -0.7 MPa and 30°C until the oxygen content in the mixture is 2.5 ppm to obtain avocado pulp A3.

[0075] In avocado pulp A3, the mass fraction of emulsifier is 10.7 wt%.

[0076] 3) Mix avocado puree A3 with yogurt base and homogenize under secondary pressure of 18 bar and 10°C to obtain avocado smoothie P3.

[0077] Example 4

[0078] This embodiment uses the following method to prepare avocado pulp:

[0079] Ingredients: By weight, 895 parts raw milk, 100 parts avocado (all avocado flesh), 3 parts coconut oil, and 2 parts glycerin;

[0080] 1) Blend the avocado until the viscosity is 10cm to obtain avocado puree;

[0081] 2) Mix all the avocado pulp obtained in step 1) with all the glycerin and degas the mixture at -0.5 MPa and 25°C until the oxygen content in the mixture is 0.5 ppm to obtain avocado pulp A4.

[0082] In avocado puree A4, the emulsifier has a mass fraction of 4.8 wt%.

[0083] 3) Mix avocado puree A4 with raw milk and homogenize under secondary pressure of 15 bar and 4°C to obtain avocado smoothie P4.

[0084] Example 5

[0085] This embodiment is basically the same as Example 1, except that the coconut oil is replaced with the same mass of soybean lecithin. The emulsifier in the avocado puree contains 4.8 wt% emulsifier.

[0086] Avocado puree A5 and avocado smoothie P5 were prepared.

[0087] Example 6

[0088] This embodiment is basically the same as Embodiment 1, except that the avocado is 85 parts by weight, the coconut oil is 20 parts by weight, and the emulsifier in the avocado pulp is 19 wt%.

[0089] Avocado puree A6 and avocado smoothie P6 were prepared.

[0090] Example 7

[0091] This embodiment is basically the same as that of Embodiment 1, except that the avocado is 103 parts by weight, the coconut oil is 2 parts by weight, and the emulsifier in the avocado pulp is 1.9 wt%.

[0092] Avocado puree A7 and avocado smoothie P7 were prepared.

[0093] Comparative Example 1

[0094] This comparative example is basically the same as Example 1, except that coconut oil is not added in step 2).

[0095] Avocado puree B1 and avocado smoothie Q1 were prepared.

[0096] Comparative Example 2

[0097] This comparative example is basically the same as Example 2, except that glycerol is not added in step 2).

[0098] Avocado puree B2 and avocado smoothie Q2 were prepared.

[0099] Comparative Example 3

[0100] This comparative example is basically the same as Example 1, except that in step 2), no degassing treatment is performed.

[0101] Avocado puree B3 and avocado smoothie Q3 were prepared. The oxygen content of avocado puree B3 was measured to be 4.0 ppm.

[0102] Comparative Example 4

[0103] This comparative example is basically the same as Example 1, except that in step 3), avocado pulp A1 is mixed with raw milk instead of homogenized.

[0104] Avocado smoothie Q4 was prepared.

[0105] Test case

[0106] 1. Evaluation of the color-protecting effect of avocado pulp

[0107] The avocado puree A1-A7 and B1-B3 were tested against the Pantone color chart. Simultaneously, the avocado puree was comprehensively scored according to the evaluation criteria (Table 1) across five dimensions: color, texture, taste and flavor, aroma, and color retention. The overall evaluation results are shown in Table 2.

[0108] Table 1. Evaluation Criteria for the Color-Protecting Effect of Avocado Pulp

[0109]

[0110] Table 2. Evaluation Results of the Color-Preserving Effect of Avocado Pulp

[0111]

[0112]

[0113] As shown in Table 2, in Examples 1-7, the avocado pulp underwent emulsifier mixing and degassing treatment, resulting in avocado pulp that did not change color, exhibited a pale yellow-green color, and was bright and glossy (Pantone color chart 377C, 370C), with a uniform and delicate texture without layering, a rich aroma, and the unique taste of avocado, demonstrating good color protection. However, in Examples 6 and 7, due to excessive or insufficient emulsifier addition, although the color was good, the texture, taste, flavor, and aroma of the avocado pulp were not as good as those in Examples 1-4. This indicates that adding an appropriate amount of emulsifier can better ensure that the avocado pulp has a better texture, taste, flavor, and aroma.

[0114] In Comparative Examples 1 and 2, since no emulsifier was added to the avocado puree, but after degassing, the resulting avocado puree underwent slight oxidation and discoloration (Pantone color 384C), resulting in a loss of taste and flavor. This indicates that emulsifying the avocado puree with an emulsifier can better prevent discoloration and changes in texture.

[0115] In Comparative Example 3, because the avocado pulp was not degassed, the dissolved oxygen content of the resulting avocado pulp was greater than 2.5 ppm, which led to severe oxidation and discoloration (Pantone color 378C). The texture was not uniform and delicate, and the taste and aroma were also lost. This indicates that degassed treatment can reduce the contact between unsaturated fatty acids in avocado and oxygen, resulting in better color protection and flavor.

[0116] 2. Evaluation of the color-protecting stability effect of avocado pulp

[0117] To evaluate the color-protecting stability of avocado pulp, the color-protecting stability of the avocado pulp obtained in each example and comparative example was verified during storage at 2–6°C. The verification results are shown in Table 3.

[0118] Table 3. Results of the color-protecting stability evaluation of avocado pulp

[0119]

[0120]

[0121] The results show that: when avocado pulp A1-A7 is stored at 2-6℃, it remains pale yellow-green and bright within 96 hours (Pantone color chart 377C, 370C), and its texture, taste, flavor, and aroma are consistent with its initial state. The color can be stably maintained within the range of 377C and 370C, and the texture, taste, flavor, and aroma maintain strong color-preserving stability. However, avocado pulp B1-B3, due to the lack of emulsification or degassing treatment, has an initial color of slightly oxidized grayish-yellow, which is not bright enough (Pantone color chart 384C, 378C). During storage, the color is unstable, gradually turning yellow (Pantone color chart 391C, 385C), and after 72 hours, the color becomes dark yellow (Pantone color chart 392C), indicating poor color stability.

[0122] 3. Avocado smoothie shelf-life stability assessment

[0123] To assess the condition of avocado smoothies within their shelf life, the color stability and texture of avocado smoothies P1-P7 were monitored within 21 days of their shelf life. The results are shown in Tables 4 and 5, respectively.

[0124] Table 4 Color stability data

[0125]

[0126]

[0127] Table 5 Organizational Status Data

[0128] Avocado smoothie Organizational stability P1 Avocado flavor is rich and natural, with no separation or sedimentation within 21 days. P2 Avocado flavor is rich and natural, with no separation or sedimentation within 21 days. P3 Avocado flavor is rich and natural, with no separation or sedimentation within 21 days. P4 Avocado flavor is rich and natural, with no separation or sedimentation within 21 days. P5 Avocado flavor is rich and natural, with no separation or sedimentation within 21 days. P6 Avocado flavor is rich and natural, with no separation or sedimentation within 21 days. P7 Avocado flavor is rich and natural, with no separation or sedimentation within 21 days. Q1 The avocado flavor gradually faded, and by the third day, layers of sediment appeared. Q2 The avocado flavor gradually faded, and by the third day, layers of sediment appeared. Q3 The avocado flavor gradually faded, and by the third day, layers of sediment appeared. Q4 The avocado flavor gradually faded, and by the 5th day, layers of sediment appeared.

[0129] The above results indicate that the avocado pulp prepared in Examples 1-7 has undergone sufficient emulsification and degassing pretreatment, and when added to dairy products and homogenized, it can maintain stable tissue morphology within the shelf life.

[0130] The avocado puree prepared in Comparative Examples 1 and 2 was not properly emulsified. As avocado smoothies were not properly oxidized and faded during their shelf life, their flavor became weaker and they gradually showed signs of layering and sedimentation. This indicates that proper emulsification of avocado puree can ensure the stability of avocado smoothies during their shelf life.

[0131] The avocado pulp prepared in Comparative Example 3 was not subjected to deaeration pretreatment, and the resulting avocado smoothie oxidized and became unstable in a short period of time, indicating that deaeration pretreatment is necessary to maintain the shelf-life stability of avocado smoothies.

[0132] Comparative Example 4, which was an avocado smoothie that was not homogenized, showed slow oxidation during its shelf life, but stratification and precipitation occurred after 5 days. This indicates that homogenization during the smoothie preparation process is necessary to maintain the shelf-life stability of the finished product.

[0133] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. An avocado puree, characterized in that, The avocado puree includes avocado and an emulsifier; The emulsifier is selected from at least one of coconut oil, glycerin, and soybean lecithin.

2. The avocado puree according to claim 1, characterized in that, The emulsifier in the avocado pulp has a mass fraction of 1-20 wt%; and / or, The emulsifier is coconut oil.

3. The avocado puree according to claim 1 or 2, characterized in that, The oxygen content in the avocado pulp is less than 2.5 ppm.

4. The avocado puree according to any one of claims 1-3, characterized in that, The avocado pulp is prepared by a method comprising the following steps: The mixture system including avocado and emulsifier is subjected to pulping and degassing treatment in sequence. When the oxygen content in the mixture system is less than 2.5 ppm, the avocado pulp is obtained. The emulsifier is selected from at least one of coconut oil, glycerin, and soybean lecithin.

5. A method for preparing avocado puree according to any one of claims 1-4, characterized in that, Includes the following steps: 1) The mixture including avocado and emulsifier is pulped to obtain the pulped product; 2) The pulping product is degassed. The degasing process is stopped when the oxygen content in the degasing system is less than 2.5 ppm, and the avocado pulp is obtained. The emulsifier is selected from at least one of coconut oil, glycerin, and soybean lecithin.

6. The method according to claim 5, characterized in that, In the mixture, the emulsifier has a mass fraction of 1-20 wt%; and / or, The emulsifier is coconut oil.

7. The method according to claim 5 or 6, characterized in that, The degassing treatment is performed at a pressure of -0.3 to -0.7 MPa and a temperature of 25-30°C.

8. An edible product, characterized in that, Includes the avocado puree according to any one of claims 1-4.

9. A method for preparing an avocado dairy product, characterized in that, The avocado pulp according to any one of claims 1-4 is mixed with raw milk, and the resulting mixture is homogenized to obtain the avocado dairy product.

10. The method according to claim 9, characterized in that, The secondary pressure of the homogenization process is 15-20 bar, and the processing temperature is 4-10℃.

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