摘要
生姜中的某些成分可以使牛乳凝固．探讨了姜汁凝乳的机理，通过正交试验确定了姜汁凝乳的优选工艺．
In this paper,the mechanism of coagulant milk was discussed.A method for preparing a coagulant milk based on the mixture of bovine milk and zingiber officinace rose juice was described.The best processing technology for coagulant milk with zingiber officinace rose juice was determined by orthogomal test.
出处
《山东师范大学学报（自然科学版）》
CAS
1999年第3期311-314,共4页
Journal of Shandong Normal University(Natural Science)
关键词
生姜汁
凝乳
乳制品
姜汁凝乳
zingiber officinace rose juice
coagulant milk
casein micelle
