CN111213724A

CN111213724A - Preparation process of avocado milk shake

Info

Publication number: CN111213724A
Application number: CN201811429196.0A
Authority: CN
Inventors: 乔玉平
Original assignee: Nanjing Zhenweikang Biotechnology Co Ltd
Current assignee: Nanjing Zhenweikang Biotechnology Co Ltd
Priority date: 2018-11-27
Filing date: 2018-11-27
Publication date: 2020-06-02

Abstract

The invention discloses a preparation process of avocado milk shake, which comprises the following steps: (1) selecting and cleaning: selecting avocado with proper maturity, and washing off impurities such as soil attached to the surface of the avocado. (2) Cutting: the avocado is cut into halves from the middle by a stainless steel knife, then the core is removed, half of the pulp is taken out by a spoon respectively, and the pulp is cut into squares. (3) Color protection: immediately soaking the cut avocados in light salt water, blanching, and treating with a color fixative. (4) Pulping: adding cooled boiled water in a proper proportion into the treated avocado, and pulping by using a wall breaking machine. (5) Blending: and (4) optimally preparing the milk shake. The avocado milk shake is a dessert snack made of avocado, milk and low-fat milk. The soup has good taste, can be used for enlarging breast and beautifying face, and can achieve two purposes at one stroke.

Description

Preparation process of avocado milk shake

Technical Field

The invention relates to the technical field of biology, in particular to a preparation process of a avocado milk shake.

Background

Avocado, deciduous tree, 10-15 m high, 1-1.5 m diameter at breast height; the tree crown is developed, branches are many and dense, stems and branches are thick, and multiple knots are often bent; the bark was thick, irregular and cracked, milky. The leaves are long and round, the tips are round or blunt, the bases are round or blunt, the upper surface of the young; the petiole is round. The flower stalks are rusted and soft; the calyx cleft pieces are in a needle shape, and the outside is coated with hair; the flower has sweet taste, and the flower crown is split into oval and full-edged. Berry is spherical, has a diameter of 3-4 cm, and is edible and tastes like persimmon; the seeds are oval, yellow brown, glossy, laterally grown and long round. The flowering period is 6 months, and the fruit period is 10 months.

Wide in african tropics. The introduction station of Yuanjiang province of China has large-area cultivation. The kernel is rich in fat, is an important edible oil and an important industrial and mineral oil, and can be used for preparing margarine and soap. The avocado fruit is a fruit with high nutritive value, contains various vitamins, rich fatty acid and protein and high content of elements such as sodium, potassium, magnesium, calcium and the like, has the nutritive value comparable to cream, even has the name of forest cream, is generally eaten as raw fruit and can be made into dishes and cans.

Deciduous arbor with height of 10-15 m and diameter at breast height of 1-1.5 m; the tree crown is developed, branches are many and dense, stems and branches are thick, and multiple knots are often bent; the bark was thick, irregular and cracked, milky.

The leaves are long and round, the length is 15-30 cm, the width is 6-9 cm, the tip is round or blunt, the base is round or blunt, the upper surface is rusty and soft when young, the back two surfaces have no hair, the middle vein is a groove on the upper surface, the lower surface is round and quite convex, the side veins are 30 pairs above and parallel to each other, the two surfaces are slightly convex, and the reticular veins are thin; the petioles are round and about 10 cm long.

The flower stalks are rusted and soft; the calyx cleft pieces are in a needle shape, and the outside is coated with hair; the flower has sweet taste, and the flower crown is split into oval and full-edged. Berry is spherical, has a diameter of 3-4 cm, and is edible and tastes like persimmon; the seed is oval, about 2-3 cm long, yellow brown, glossy, side-growing scar, and oblong. The flowering period is 6 months, and the fruit period is 10 months.

Disclosure of Invention

Based on the above purposes, the invention provides a preparation process of a avocado milkshake, which comprises the following steps:

(1) selecting and cleaning: selecting avocados with proper maturity, and washing off impurities such as soil attached to the surfaces of the avocados;

(2) cutting: cutting avocado into halves with a stainless steel knife, removing cores, taking out half flesh with a spoon, and cutting into squares of 2 × 2 cm;

(3) color protection: immediately putting the cut avocados into 1% light saline water, soaking for 10min, blanching, and then treating with a color fixative;

(4) pulping: adding cooled boiled water in a proper proportion into the treated avocado, and pulping by using a wall breaking machine;

(5) blending: the optimal process of the milk shake comprises the steps of mixing the pulp with the water in a ratio of 1: 4, mixing the pulp with the pure milk in a ratio of 1: 1, adding 10% of sucrose and 0.05% of CMC-Na.

Avocado, also known as avocado, has a yellow-green flesh, like beef tallow, known as "forest tallow". The avocado has high nutritive value, contains various vitamins, abundant fat and protein, high contents of sodium, potassium, magnesium, calcium and the like, and has the effect of reducing cholesterol because pulp contains various unsaturated fatty acids.

In 1918, avocados are introduced in China, the planting amount of the avocados in tropical and subtropical regions such as Guangdong, Guangxi, Yunnan, Hainan, Fujian and Taiwan is increasing at present, and the price of the avocados is gradually reduced. Because the sugar content of the avocado is less than 1 percent, and the fat content is as high as 8 to 30 percent, the avocado is not widely accepted as the avocado eaten by fresh fruits. In order to promote the avocados with extremely high nutritional value, meet the dietary requirements of different groups of people and increase the additional value of the avocados, the process research of the avocado milk shake is carried out.

Detailed Description

The present invention will be further described with reference to the following examples.

Example 1

Example 2

(5) blending: the optimal process of the milk shake comprises the steps of mixing the pulp with the water in a ratio of 1: 5, mixing the pulp with the pure milk in a ratio of 1: 1, adding 10% of sucrose and 0.05% of CMC-Na.

Claims

1. A preparation process of avocado milk shake is characterized by comprising the following steps:

(2) cutting: cutting avocado into halves from the middle by a stainless steel knife, removing kernels, taking out half flesh by a spoon respectively, and cutting into squares;

(3) color protection: immediately putting the cut avocados into light salt water for soaking, blanching, and then treating with a color fixative;

(5) blending: and (4) optimally preparing the milk shake.

2. The method according to claim 1, wherein the cut pieces are cut into a square of about 2X 2 cm.

3. The dilute brine concentration in step (3) of claim 1.

4. The soaking time in the step (3) according to claim 1 is 10 min.

5. The optimal process for preparing the milk shake in step (5) according to claim 1 is 1: 4 of pulp to water, 1: 1 of pulp to pure milk, 10% of sucrose and 0.05% of CMC-Na.