CN105076415A - Manufacturing method of ginger milk curd - Google Patents

Abstract

The invention relates to a manufacturing method of ginger milk curd. Milk and ginger are taken as the main raw materials. The milk concentration is 13 to 15%. The addition amount of xanthan gum is 0.13 to 0.14%, and the addition amount of ginger juice is 8 to 10%. The ginger juice is extracted by deionized water, the edible value of the extracted ginger juice is not influenced, and the extraction is convenient. The milk concentration range is reduced, and the ginger addition amount is reasonably controlled, so the liquid can be well cured.

Description

Ginger milk curd preparation method

Technical field

The present invention relates to a kind of beverage processing technology, is specifically ginger milk curd preparation method.

Background technology

Ginger taste is pungent warm in nature, be longer than expelling cold, eliminating, preventing phlegm from forming and stopping coughing, again can warming middle energizer to arrest vomiting, removing toxic substances, milk contains abundant mineral matter, it is natural trophic factors, there is tonifying lung and support spleen, effect of tranquilizing and allaying excitement, and the calcium activated contained is one of best calcium source of people, at present, the ginger milk curd that milk and ginger are mixed, ginger juice is squeezed mainly through ginger grinding, ginger juice is squeezed in grinding wastes time and energy, and the trophic factors of ginger can not be made full use of, affect its edibility, the ginger juice obtained causes certain influence to the condensation of milk in post-production, in ginger juice and milk mixed process, because ginger juice control range of addition in milk is large, make mixing after coagulation poor.

Summary of the invention

The present invention is directed to above-mentioned deficiency, provide one not affect ginger juice edibility, lixiviate is convenient, improve ginger juice mix with milk in addition, make the ginger milk curd preparation method that liquid coagulability after mixing is good.

The present invention realizes the technical scheme that above-mentioned purpose adopts: ginger milk curd preparation method, with milk and ginger juice for primary raw material, making formula is: choose milk that concentration is 13-15%, xanthans addition is 0.13-0.14%, ginger juice addition is 8-10%, its method made is as follows:

Step 1, after being cleaned by fresh ginger, remove the peel, protecting look, take pH value as the deionized water of 5.4-5.6 be leaching liquor, be 60-65 DEG C at extraction temperature, lixiviate solid-liquid ratio is that under the condition of 1:35, lixiviate obtains ginger juice in 45 minutes;

Step 2, adds water in fresh milk, and make milk concn dilute for 13-15%, the milk to dilution adds 0.13-0.14% xanthans, 3% white granulated sugar and 0.1% citric acid homogeneous, sterilization cooling;

Step 3, under temperature is 70-73 DEG C of situation, getting 8-10% ginger juice, to add concentration be in the milk of 13-15%, and obtained ginger milk curd liquid pH value is 6.3-6.5.

Ginger milk curd preparation method of the present invention, adopts milk and ginger as primary raw material, by deionized water lixiviate ginger juice, make the ginger juice of lixiviate not affect edibility, lixiviate is convenient, reduces milk concn scope, the addition of conservative control ginger juice in milk, after making mixing, liquid coagulability is good.

Detailed description of the invention

Ginger milk curd preparation method of the present invention, adopt milk and ginger as primary raw material, making formula is: choose milk that concentration is 13-15%, xanthans addition is 0.13-0.14%, ginger juice addition is 8-10%, by deionized water lixiviate ginger juice, make the ginger juice of lixiviate not affect edibility, lixiviate is convenient, reduces milk concn scope, the addition of conservative control ginger juice in milk, after making mixing, liquid coagulability is good.

Embodiment 1

First after fresh ginger being cleaned, remove the peel, protecting look, take pH value as the deionized water of 5.4 be leaching liquor, it is 60 DEG C at extraction temperature, lixiviate solid-liquid ratio is that under the condition of 1:35, lixiviate obtains ginger juice in 45 minutes, water is added again by fresh milk, it is 13% that milk concn is diluted, to concentration be 13% milk add 0.13% xanthans, 3% white granulated sugar and 0.1% citric acid homogeneous, sterilization cooling, it is last under temperature is 70 DEG C of situations, getting 8% ginger juice, to add concentration be in the milk of 13%, and obtained ginger milk curd liquid pH value is 6.3.

Embodiment 2

First after fresh ginger being cleaned, remove the peel, protecting look, take pH value as the deionized water of 5.5 be leaching liquor, it is 63 DEG C at extraction temperature, lixiviate solid-liquid ratio is that under the condition of 1:35, lixiviate obtains ginger juice in 45 minutes, water is added again by fresh milk, it is 14% that milk concn is diluted, to concentration be 14% milk add 0.135% xanthans, 3% white granulated sugar and 0.1% citric acid homogeneous, sterilization cooling, it is last under temperature is 72 DEG C of situations, getting 9% ginger juice, to add concentration be in the milk of 14%, and obtained ginger milk curd liquid pH value is 6.4.

Embodiment 3

First after fresh ginger being cleaned, remove the peel, protecting look, take pH value as the deionized water of 5.6 be leaching liquor, it is 65 DEG C at extraction temperature, lixiviate solid-liquid ratio is that under the condition of 1:35, lixiviate obtains ginger juice in 45 minutes, water is added again by fresh milk, it is 15% that milk concn is diluted, to concentration be 13% milk add 0.14% xanthans, 3% white granulated sugar and 0.1% citric acid homogeneous, sterilization cooling, it is last under temperature is 73 DEG C of situations, getting 10% ginger juice, to add concentration be in the milk of 15%, and obtained ginger milk curd liquid pH value is 6.5.

Claims (1)

1. ginger milk curd preparation method, with milk and ginger juice for primary raw material, is characterized in that: making formula is: choose milk that concentration is 13-15%, xanthans addition is 0.13-0.14%, ginger juice addition is 8-10%, its method made is as follows:

Step 1, after being cleaned by fresh ginger, remove the peel, protecting look, take pH value as the deionized water of 5.4-5.6 be leaching liquor, be 60-65 DEG C at extraction temperature, lixiviate solid-liquid ratio is that under the condition of 1:35, lixiviate obtains ginger juice in 45 minutes;

Step 2, adds water in fresh milk, and make milk concn dilute for 13-15%, the milk to dilution adds 0.13-0.14% xanthans, 3% white granulated sugar and 0.1% citric acid homogeneous, sterilization cooling;

Step 3, under temperature is 70-73 DEG C of situation, getting 8-10% ginger juice, to add concentration be in the milk of 13-15%, and obtained ginger milk curd liquid pH value is 6.3-6.5.