姜汁乳的工艺研究

Study on the Processing Technology of Coagulated Milk with Ginger Juice

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 ℃。

Abstract:

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.