Avocado spread is a semi-liquid food made primarily from fresh avocados through pulping, flavoring, and pasteurization. So how to make avocado spread?
Because avocado flesh is soft and high in fat, it oxidizes and discolors very easily. Therefore, mechanical damage and contact with air must be minimized during processing. To ensure the finished product has a bright green color and a stable flavor, flavoring agents and antioxidants are usually added during production.
Avocado spread processing steps:
1. Peeling and Pitting the Avocado
Because avocado flesh is soft, most producers still peel and pit it manually. Workers cut the avocados open on the sorting line and manually remove the pit and peel.
2. Avocado Pulping
The peeled pulp is then processed in a avocado puree machin to create a smooth avocado puree.
3. Adding Seasoning Ingredients
According to customer requirements or the manufacturer’s recipe, various seasoning ingredients are added to the avocado puree and mixed. For example:
Lemon juice/lime juice: for flavor and antioxidant properties.
Salt: enhances flavor.
Basil, cilantro, minced garlic, black pepper, etc.: enrich the taste.
A small amount of antioxidant (such as Vitamin C): improves color retention (depending on production standards).
Mixing equipment is typically a vacuum mixing tank or a stainless steel mixer, which allows for rapid and even mixing in a sealed environment, preventing air from entering.
4. Sterilization Treatment
To extend shelf life and ensure food safety, avocado spread requires appropriate sterilization. Different factories choose sterilization methods based on product positioning and sales channels. Common sterilization methods include pasteurization and ultra-high temperature sterilization.
5. Filling and Packaging
After sterilization, the butter immediately proceeds to the filling stage to avoid secondary contamination.
Several key points need to be considered when producing avocado spread:
Controlling oxidation: Minimize air contact during processing. Methods such as vacuum stirring, nitrogen purging, and adding lemon juice can be used to slow down discoloration.Balancing sterilization and flavor: Sterilization temperatures should not be too high, otherwise it will lead to darkening of the color and a decline in flavor. Appropriate processes need to be selected based on the product’s positioning.