| 摘要 |
PURPOSE:To obtain an avocado paste preservable for a long period without causing the discoloration and putrefaction, by acidifying an avocado paste with an acid to a specific acidity. CONSTITUTION:The skin and the seed are removed from an avocado fruit, and the pulp is ground with a grinder such as a mixer to obtain a paste. If necessary, the paste is strained to improve the smoothness. The avocado paste is acidified to <=4pH with an acid, e.g. edible acid such as hydrochloric acid, acetic acid, citric acid, ascorbic acid, or natural acid such as lemon juice, malic acid, vinegar, etc. The pH of the avocado paste is adjusted preferably to 4-2 because the avocado component is liable to be suffered from the degradation such as hydrolysis, etc. at <=2pH. The avocado paste prepared thereby may be added further with the third component such as wine, sugar, salt, preservative, food colorant, etc. |
