蒲海燕

(广西工商职业技术学院，广西  南宁  530007)

摘要：对以牛油果为主要原料，加入纯牛奶、蔗糖等辅料制成营养丰富、口感甜美的奶昔的工艺进行了研究。结果表明：奶昔的最佳工艺为果肉与水的比例1∶4，果浆与纯牛奶的比例1∶ 1，蔗糖添加量10%，CMC-Na 0.05%。

关键词：牛油果；奶昔；工艺

Study on Processing Technique of Avocado Milkshake

PU Hai-yan

（Guangxi Vocational College of Technology and Business，Nanning 530007，China）

Abstract: With avocado as the main raw material，add pure milk，sugar and other accessories made of rich nutrition，tastesweet milk shake process was studied. Test Results show that the best formula of the milkshake is: pulp and water ratio of1∶4，fruit pulp with pure milk ratio of 1∶1，cane sugar 10%，and 0.05%CMC-Na.

Key words: avocado；milkshake；technology

(2017年第20卷第1期）