| 姜汁凝乳的研究 |
| |
| 引用本文： | 张平平,刘宪华.姜汁凝乳的研究[J].中国乳品工业,1999,27(5):17-19. |
| |
| 作者姓名： | 张平平 刘宪华 |
| |
| 作者单位： | [1]山东农业大学 [2]山东省农科院蔬菜研究所 |
| |
| 摘 要： | 分别以生姜挥发油及生姜蛋白酶粗提物进行凝乳试验，结果发现生姜挥发油不能凝乳，生姜蛋白酶能凝乳。探讨了影响凝乳的因素及其机理。
|
| 关 键 词： | 生姜挥发油 生姜蛋白酶 凝乳 姜汁凝乳 姜汁奶 |
Studies on the Milk Clotting of Ginger Juice |
| |
| Zhang Pingping Huang Xuesong,Liu Xianhua.Studies on the Milk Clotting of Ginger Juice[J].China Dairy Industry,1999,27(5):17-19. |
| |
| Authors: | Zhang Pingping Huang Xuesong Liu Xianhua |
| |
| Affiliation: | Zhang Pingping Huang Xuesong Liu Xianhua (Shandong Agricultural University) (Shandong Academy of Agricultural Sciences) |
| |
| Abstract: | The research of milk coagulated individually with ginger volatile oil and ginger protease is showed. The result includes:ginger volatile oil can not make the milk coagulate, but ginger protease can do it. Factors which effect milk to coagulate are studied and the mechanism of coagulant milk is also discussed. |
| |
| Keywords: | ginger volatile oil ginger protease milk clotting |
| 本文献已被 CNKI 维普 等数据库收录！ |
