姜汁大豆奶酪制备工艺研究

Study on Preparation Technique of Soymilk Cheese with Ginger-juice

通过单因素试验和正交试验优化了制备姜汁大豆奶酪的条件,得到制备姜汁大豆奶酪最佳工艺条件是凝乳温度45℃、豆乳21.4%、牛乳50%、姜汁28.6%、CaCl_2 0.1%。

The preparation conditions of soymilk cheese with ginger-juice were optimized by single factor and orthogonal experiments. Optimum conditions were gained as＇follows： temperature of coagulation 45℃, soymilk 21.4%, milk 50%, ginger-juice 28.6%, CaCl2 0.1%.