一种新型的保健饮料——姜汁凝乳的工艺研究  

Study on technology for coagulant milk with Zingiber officinace rose juice——a new health drink

作　　者：王文亮[1] 祝清俊[1] 吕铁信[1] 孙永堂[1] 

机构地区：[1]山东省农科院原子能农业应用研究所,山东济南250100

出　　处：《饮料工业》2007年第8期18-20,共3页Beverage Industry

摘　　要：生姜中的某些成分可以使牛乳凝固,以生姜、牛乳为主要原料,利用生姜中的某些成分促使牛乳凝固,制得姜汁凝乳。探讨了姜汁凝乳的机理,通过实验确定了产品的工艺及配方。Some components in Zingiber officinace rose can make bovine milk coagulate. A method of preparing coagulant milk from the mixture of bovine milk and Zingiber officinace rose juice was described. In the paper, the mechanism of coagulant milk preparation and the major factors affecting the product＇s quality were discussed, and the formula and processing technology determined through experiments.

关 键 词：生姜 凝乳 工艺 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]