姜汁与木瓜蛋白酶复配对凝乳效果的影响  

Effects of Combination of Ginger Juice and Papain on Milk Curd

作　　者：辛岩 付红岩[2] 陈曦[3] 依淑美 

机构地区：[1]鸡东县质量技术监督局,黑龙江鸡西158200 [2]黑龙江东方学院,黑龙江哈尔滨150086 [3]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《农产品加工》2015年第4期8-11,共4页Farm Products Processing

摘　　要：以鲜牛乳为原料,以凝胶强度、凝乳时间和凝乳感官评价为指标,利用单因素试验,研究姜汁与木瓜蛋白酶联合作用对凝乳效果的影响。结果表明,姜汁与木瓜蛋白酶联合作用凝乳的最佳条件为姜汁添加量15%,木瓜蛋白酶添加量0.1%,凝乳温度60℃。In this paper, fresh milk is used as raw material and effects of combination of ginger juice and papain on milk curd are studied, by the single factor experiment with the gel strength, the clotting time and curd sensory evaluation as index. The results show that the optimal conditions of milk curd prepared by combination of ginger juice and papain are 15% ginger juice, 0.1% papain and the optimum temperature of 60 ℃.

关 键 词：姜汁 木瓜蛋白酶 凝乳 复配 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]