姜汁乳的工艺研究  

Study on the Processing Technology of Coagulated Milk with Ginger Juice

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：《现代食品科技》2007年第10期55-57,共3页Modern Food Science and Technology

摘　　要：以生姜、牛乳为主要原料,对姜汁乳的工艺进行了研究,并确定了其工艺参数。具体的工艺参数为:生姜3%、柠檬酸0.1%、CaCl2 0.05%、凝乳温度35℃。A method for preparing coagulated milk based on a mixture of bovine milk and zingiber officinace rose juice was described here and the effects of the major factors on the product quality were discussed. The optimal contents of zingiber juice, citric acid, CaCl2 and Coagulating temperature were found to be 3%, 0.1%, 0.05 % and 35 ℃, respectively.

关 键 词：生姜 凝乳 工艺 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]