| 摘要 |
Technical field-novelty: food treatment (method for the preparation of products having for base long-term preservable avocado pulp). Preparation steps: 1) selection of fruit, pealing-pitting with specific mechanical means and extraction of the avocado pulp through apertures of up to 0,5mm cross section; 2) addition of solutions derived from natural antioxidants such as grapefruit, lemon, vinegar and homogenization of all these solutions during 30 minutes; the pH of acidic avocado-based products ranges between 3,65 and 3,99 while 4,5 is the pH of the sweet ones; 3) addition of acidity regulators (0,2% ascorbic acid and 0,02% potassium sorbate with sodium benzoate; 4) addition of feta cheese, olive, lemon, honey, chocolate, aromatic herbs, grape must syrup , raisins, cacao , glycol , chocolate syrup, mizithra cheese, tomato or combination of all these ingredients for obtaining different-taste sub-products; 4) oxygen removal from package and sterilization of the product at 150 deg. Celsius and 95% humidity for 35 minutes(steam tunnel technique for glass jars)or at minus 30 deg. Celcius for 10 minutes(shock freezing technique for frozen products). Properties: the preservation time of said products ranges from 270 to 100 days while colour, texture and organoleptic features remain unaltered. |
