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姜汁凝乳的研制
引用本文:纪丽莲,丁红军.姜汁凝乳的研制[J].中国乳品工业,1997,25(2):9-11.
作者姓名:纪丽莲  丁红军
作者单位:江苏省淮阴工业专科学校食品系
摘    要:以生姜,牛乳为主要原料,利用生姜中的某些成分促使牛乳凝固,便制得姜汁凝乳,本文探讨了姜汁凝乳的机制及影响成品质量的主要因素,通过实验确定了产品的工艺及配方。

关 键 词:生姜  凝乳  酪蛋白胶束  抗氧化  乳制品

The Development of Coagulant Milk with Zingiber Officinace Rose Juice
Ji Lilian,Ding Hongjun.The Development of Coagulant Milk with Zingiber Officinace Rose Juice[J].China Dairy Industry,1997,25(2):9-11.
Authors:Ji Lilian  Ding Hongjun
Affiliation:HuaiYin Industrial College
Abstract:A method for preparing a coagulant milk based a mixture of bovine milk and zingiber officinace rose juice was described.In this paper,the mechanism of coagulant milk and the major factors which affected the product quality were discussed.Under the experimental conditions used,the formula and processing technology were set up.
Keywords:Zingiber officinace rose  Coagulant milk  Casein micelle  Antioxide
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