姜汁凝乳的研究进展

Research progress on ginger-juice milk curd

姜汁凝乳作为传统甜品得到众多消费者的青睐,但其凝乳机理仍存在争议。对此,在剖析生姜组分及姜醇、姜酚、姜烯等主要活性成分的基础上,结合姜汁凝乳的制备工艺,综述分析姜汁添加量、温度等关键影响因素:姜汁添加量会影响牛奶中κ-酪蛋白的分解程度,温度会影响分子运动,进而影响牛奶凝乳状况;并最终总结得到生姜的主要凝乳成分是生姜蛋白酶,生姜是通过水解作为牛奶中酪蛋白胶束外壳的κ-酪蛋白使其失去稳定性形成凝胶的凝乳机理。

Ginger-juice milk curd is favored by many consumers as a traditional dessert,but the study on coagulated mechanism of ginger juice remains controversial.In this regard,based on analyzing the components of ginger and the main active materials such as gingerol,shogaol and zingiberene in combination with the preparation technology of ginger-juice milk curd,this study analyzed the key influencing factors such as the addition amount of ginger juice and temperature.It is found that the addition amount of ginger juice may affect the degree of hydrolysis ofκ-casein in milk,and the temperature can affect the molecular movement,eventually affecting the coagulated situation of milk.Finally,it is concluded that the main coagulated component of ginger is ginger protease,and the coagulated mechanism works when the ginger is hydrolyzingκ-casein which serves as the outer shell of casein micelle in milk,leading to its loss of stability and formation of the curd.