摘要
生姜中的某些成分可以使牛乳凝固,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,制得姜汁凝乳。探讨姜汁凝乳的机制,通过实验确定产品的工艺及配方。
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 coagulat 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.
出处
《食品科技》
CAS
北大核心
2007年第11期148-149,共2页
Food Science and Technology
关键词
生姜
凝乳
保健饮料
zinglber officinace rose
coagulant milk
health care drink
