摘要
以姜汁和牛奶为主要原料,选取姜汁量、牛奶温度、白砂糖添加量和Ca Cl2添加量4个因素进行单因素及正交试验,通过姜撞奶凝乳后粘度测定和感官评价,对姜撞奶加工工艺进行优化。结果表明,姜撞奶最佳工艺条件为姜汁量6%、牛奶温度70℃、白砂糖添加量11%、Ca Cl2添加量0.015%,得到的姜撞奶色泽均匀,凝乳完全,香嫩口滑,姜味、奶味适宜,口感细腻。
The experiment used ginger juice and milk as the main law- materials, the effect of ginger juice, milk tem- perature, content of sugar and calcium chloride added were studied by single factor and orthogonal test. The quality of products was optimized by measuring the viscosity and sensory evaluation.The result show-s that ginger juice 6 %, milk temperature 70℃, sugar 11% and calcium chloride 0.015%, under this condition the ginger milk had uniform color, completed curd ,fragrant mouth slippery, good ginger flavor and milk tast and tender texture.
作者
王雪薇
黄玥
解翕婷
吕婧
张静雅
李景
Wang Xuewei(Department of Biological and Food Engineering,Tianshi College,Tianjin 301700,China)
出处
《安徽农学通报》
2018年第12期109-111,共3页
Anhui Agricultural Science Bulletin
基金
天津市大学生创新创业训练计划项目(201710859007)
关键词
姜撞奶
感官评价
工艺
正交试验
Ginger milk
Sensory evaluation
Process technology
Orthogonal test
