油梨深加工的研究

Study on the Deep Processing of Avocado

一系列研究结果表明,油梨很适合与牛乳配合,经过乳酸发酵制成发酵油梨制品。将油梨果肉先于等量热水中热烫,再添加0.05%D-异抗坏血酸钠趁热打浆;预先将含11%全脂乳粉和2%脱脂乳粉的乳液加热至90℃,糖液加热至沸,然后按乳液中最终含8%蔗糖和8%～10%油梨果肉的比例,将糖液、油梨浆和乳液趁热混合搅打1min,5～8MPa均质,85～90℃、1min杀菌,并迅速冷却、接种乳酸菌,42～43℃下发酵4～4.5h,冷藏后熟,可制得色泽明亮(乳黄),滋味协调,口感均匀、细腻,无苦味,品质稳定的油梨酸乳。该工艺巧妙地避开了对油梨的强热处理,解决了防褐变和抑苦味的问题,方法简便易行,为解决油梨加工的瓶颈,带动油梨产业的发展开辟了1条新途径。

It is found, after a series of research work on avocado processing,that it is the best way to make avocado-based yoghurt by mixing avocado pulp and milk. The avocado-based yoghurt was prepared as follows. About 8%～10% of avocado flesh based on milk was first blanched in boiling water and then pulped,with 0.05% sodium D-isoascorbate added simultaneously. The avocado paste was blended with pre-pasteurized milk containing 11% of milk powder and 2% of defatted milk powder at 90℃ and boiled sugar solution containing 8% of sucrose based on milk,stirred for 1min and then homogenized at 5～8 MPa. The homogenate was pasteurized at 85～90℃ for 1min and cooled quickly,then inoculated and fermented. The avocado-based yoghurt appeared bright milky-yellow,tasted fine and smooth with harmonious aroma and no bitterness at all, and had good stability of storage. Since strong heat treatment of avocado was avoided in a good way,the bitterness caused by heating and browning of the product were both inhibited conveniently and effectively. Therefore the bottleneck for avocado processing was resolved ingeniously,and a new approach was found for avocado industry development.