姜汁凝固型牛奶配方与工艺优化研究

The Optimization of Formula and Process to Coagulant Milk with Ginger Juice

以牛奶和生姜为主要原料,通过单因素及正交实验确定了姜汁凝固型牛奶配方与优化加工工艺。结果表明:姜汁凝固型牛奶的优化配方和工艺为奶粉用量18.5%,姜汁用量4.0%,蔗糖用量8%,pH 6.5,凝乳温度60℃。制得的产品凝乳完全,表面光滑,无乳清析出,具有姜汁凝固型牛奶固有的姜汁和牛奶的香味,口感滑嫩细腻。

Use soybean and ginger as raw materials, formula and processing of coagulant milk with ginger juice were optimized by single factor tests and orthogonal experiment. The result showed that the optimum formula and process were ： the amount of milk powder 12.5%, ginger juice content 4.0%, sugar 9.0%, pH6.5, coagulating temperature 60℃. The products obtained was coagulated completely with glossy surface, no whey suspension and good flavour and taste of milk and ginger.