姜汁大豆奶酪制备工艺研究  

Study on Preparation Technique of Soymilk Cheese with Ginger-juice

作　　者：张秀媛[1] 王丽霞[1] 何扩[1] 朱换英[1] 

机构地区：[1]河北北方学院食品科学系,张家口075131

出　　处：《食品工业》2010年第4期74-76,共3页The Food Industry

摘　　要：通过单因素试验和正交试验优化了制备姜汁大豆奶酪的条件,得到制备姜汁大豆奶酪最佳工艺条件是凝乳温度45℃、豆乳21.4%、牛乳50%、姜汁28.6%、CaCl_2 0.1%。The preparation conditions of soymilk cheese with ginger-juice were optimized by single factor and orthogonal experiments. Optimum conditions were gained as＇follows： temperature of coagulation 45℃, soymilk 21.4%, milk 50%, ginger-juice 28.6%, CaCl2 0.1%.

关 键 词：姜汁 大豆奶酪 牛乳 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]