姜撞奶加工工艺研究  

Study on Processing Technology of Ginger Milk

作　　者：王雪薇 黄玥 解翕婷 吕婧 张静雅 李景[1] Wang Xuewei(Department of Biological and Food Engineering,Tianshi College,Tianjin 301700,China)

机构地区：[1]天津天狮学院生物与食品工程学院,天津301700

出　　处：《安徽农学通报》2018年第12期109-111,共3页Anhui Agricultural Science Bulletin

基　　金：天津市大学生创新创业训练计划项目(201710859007)

摘　　要：以姜汁和牛奶为主要原料,选取姜汁量、牛奶温度、白砂糖添加量和Ca Cl2添加量4个因素进行单因素及正交试验,通过姜撞奶凝乳后粘度测定和感官评价,对姜撞奶加工工艺进行优化。结果表明,姜撞奶最佳工艺条件为姜汁量6%、牛奶温度70℃、白砂糖添加量11%、Ca Cl2添加量0.015%,得到的姜撞奶色泽均匀,凝乳完全,香嫩口滑,姜味、奶味适宜,口感细腻。The experiment used ginger juice and milk as the main law- materials, the effect of ginger juice, milk tem- perature, content of sugar and calcium chloride added were studied by single factor and orthogonal test. The quality of products was optimized by measuring the viscosity and sensory evaluation.The result show-s that ginger juice 6 %, milk temperature 70℃, sugar 11% and calcium chloride 0.015%, under this condition the ginger milk had uniform color, completed curd ,fragrant mouth slippery, good ginger flavor and milk tast and tender texture.

关 键 词：姜撞奶 感官评价 工艺 正交试验 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]