摘要
姜撞奶是以新鲜牛奶和现榨姜汁为主要原料而制成的一种传统名优小吃。对冲浆方法以及工艺配方进行了研究。试验结果表明,最佳冲浆方法是将牛奶杀菌,冷却后,快速冲入盛有姜汁的容器中时凝乳效果最佳,当姜汁量为3.5%,白糖量为8%,口味酸度28°T,CMC-Na量为0.1%时,成品品质最好。
The coagulant milk with ginger juice is a famous traditional dessert with fresh milk ginger as main raw material,. As the tests show , the sterilized and cooled milk is added to container quickly and put the container into ice box then,the best processing technology：3.5% gi juice , 8% sugar , acidity of 28 °T , 0.1% CMC-Na.
出处
《乳业科学与技术》
2007年第6期298-299,共2页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
关键词
姜撞奶
姜汁
正交试验
milk with ginger juice
ginger juice
orthogomal test and the
