一种新型的保健饮料——姜汁凝乳  

A new health care drink: coagulant milk with zingiber officinace rose juice

作　　者：王文亮[1] 孙爱东[2] 王守经[1] 阎安泉[1] 

机构地区：[1]山东省农科院原子能农业应用研究所,济南250100 [2]北京林业大学生物科学与技术学院,北京100083

出　　处：《食品科技》2007年第11期148-149,共2页Food Science and Technology

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。探讨姜汁凝乳的机制,通过实验确定产品的工艺及配方。A method for preparing a coagulant milk based a mixture of bovine milk and zingiber officinace rose juice was described. In this paper, the mechanism of coagulat milk and the major factors which affected the product quality were discussed. Under the experimental conditions used, the formula and processing technology were set up.

关 键 词：生姜 凝乳 保健饮料 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]