姜撞奶加工工艺研究

Study on processing technology of ginger milk

以牛奶为原料,选取牛奶温度、姜汁量、牛奶pH和氯化钙添加量四个因素进行单因素及L9(34)正交试验,通过对成品的质构品质、持水力、凝乳时间及感官指标进行测定,最终得出生产姜撞奶的最佳工艺.结果表明:当牛奶温度为60℃,姜汁的量为7%,牛奶pH为6.2,氯化钙添加量为0.015%时凝乳时间最短,姜撞奶的硬度、坚实度、流动性及口感最佳.

This experiment used milk as raw material. The effects of milk temperature, ginger juice, milk pH and calcium chlo- ride were studied by using single factor and L9 （34 ） orthogonal test. The quality of the finished products was assayed by tex- ture, water-holding capacity, coagulation time and sensory indicators, and ultimately the best technology to produce ginger milk was established. The results showed that when the milk temperature was 60 ℃, the amount of ginger was 7%, the milk was pH 6. 2 and the calcium chloride was 0. 015%, the coagulation time was the shortest, and the hardness, firmness, mobility and taste of ginger milk were the best