| 姜汁凝乳影响因素的研究 |
| |
| 引用本文： | 张佳程,王珏,万广伟,褚庆环. 姜汁凝乳影响因素的研究[J]. 食品与发酵工业, 2005, 31(10): 57-59 |
| |
| 作者姓名： | 张佳程 王珏 万广伟 褚庆环 |
| |
| 作者单位： | 莱阳农学院乳品化学与工艺学实验室,青岛,266109 |
| |
| 摘 要： | 生姜经清洗、打浆榨汁后可制得姜汁,将姜汁以2%的比例添加到经杀菌和冷却处理的鲜乳中可制成具有凝乳状态的姜汁牛乳。为了探讨姜汁凝乳的影响因素,文中研究了温度、pH值、牛乳蛋白质和盐类等对姜汁凝乳的影响。结果表明,温度和pH值是影响姜汁凝乳的关键外部因素。牛乳蛋白质、CaCl2、NaCl是凝乳促进物。
|
| 关 键 词： | 姜汁 牛乳 凝乳 |
| 收稿时间： | 2005-08-02 |
| 修稿时间： | 2005-09-08 |
Study on the Influence Factors of Milk Coagulation with Ginger Juice |
| |
| Zhang Jiacheng,Wang Jue,Wan Guangwei,Chu Qinghuan. Study on the Influence Factors of Milk Coagulation with Ginger Juice[J]. Food and Fermentation Industries, 2005, 31(10): 57-59 |
| |
| Authors: | Zhang Jiacheng Wang Jue Wan Guangwei Chu Qinghuan |
| |
| Affiliation: | Dairy Chemistry and Technology Lab Laiyang Agriculture College, Qingdao, 266109, China |
| |
| Abstract: | The ginger juice was extracted from cleaned fresh gingers and added to pasteurized and cooled milk to form milk curd. The effects of temperature,pH value, milk proteins and salts on milk coagulation by ginger juice were studied in this paper. The results indicated that temperature and pH value of ginger or milk were important for coagulation, and milk proteins, CaCl2 or NaCl could improve the curd formation. |
| |
| Keywords: | ginger juice milk coagulation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
