Avocado concentrate and process for preparing same
OwnerEric Carreinventor
Life of this patent
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Abstract
A composition for stabilizing avocado meat is disclosed that comprises acids from cultured dextrose, erythorbic acid, ascorbic acid, quercetin and inulin that are present in weight ratios of about 1:2-2.5:2.25-2.75:0.9-1.1:6-7, respectively. That composition is admixed in a color-stabilizing amount with avocado meat to form a color-stabilized avocado concentrate. A method for the preparation of a color-stabilized avocado concentrate is also disclosed.
Claims16
A composition for stabilizing avocado meat that comprises acids from cultured dextrose, erythorbic acid, ascorbic acid, quercetin and inulin that are present in weight ratios of about 1:2-2.5:2.25-2.75:0.9-1.1:6-7, respectively.
A stabilized avocado concentrate composition comprising avocado meat admixed with a color-stabilizing amount of a stabilizing composition that itself comprises acids from cultured dextrose, erythorbic acid, ascorbic acid, quercetin and inulin that are present in weight ratios of about 1:2-2.5:2.25-2.75:0.9-1.1:6-7, respectively.
A stabilized avocado concentrate composition comprising avocado meat admixed with a color-stabilizing amount of a stabilizing composition that itself comprises acids from cultured dextrose, erythorbic acid, ascorbic acid, quercetin and inulin that are present at weight ratios of about 1:2-2.5:2.25-2.75:0.9-1.1:6-7, respectively, wherein said avocado meat is present at a weight ratio of about 25-50:1 relative to said stabilizing composition, and said concentrate has a pH value of about 4 to about 5.
A method of preparing an avocado concentrate comprising the steps of:
- a) admixing an avocado puree with a composition for stabilizing avocado meat at a temperature of less than about 40° F., said stabilizing composition comprising acids from cultured dextrose, erythorbic acid, ascorbic acid, quercetin and inulin that are present in weight ratios of about 1:2-2.5:2.25-2.75:0.9-1.1:6-7, respectively, to form a first admixture;
- and
- b) admixing said first admixture with about an equal weight of avocado chunks sized at about 2 to about 2.5 cm at a temperature of less than about 40° F. to form said concentrate.
A composition of stabilized avocado meat including an acidified solution of quercetin.
A composition of stabilized avocado meat including a stabilizing amount of quercitin.
Dependencies are inferred from the claim text.