CN110089568A - A kind of buffalo's milk ginger milk curd and preparation method thereof - Google Patents
A kind of buffalo's milk ginger milk curd and preparation method thereof Download PDFInfo
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- CN110089568A CN110089568A CN201910274882.3A CN201910274882A CN110089568A CN 110089568 A CN110089568 A CN 110089568A CN 201910274882 A CN201910274882 A CN 201910274882A CN 110089568 A CN110089568 A CN 110089568A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C7/00—Other dairy technology
- A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23C9/1203—Addition of, or treatment with, enzymes or microorganisms other than lactobacteriaceae
- A23C9/1209—Proteolytic or milk coagulating enzymes, e.g. trypsine
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- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
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- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
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- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2240/00—Use or particular additives or ingredients
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Abstract
The invention discloses a kind of buffalo's milk ginger milk curds and preparation method thereof, belong to food processing field.The buffalo's milk ginger milk curd includes following parts by weight raw material: 100 parts of buffalo's milk, 2-15 parts of ginger juice, 5-8 parts of white granulated sugar, 0.1-0.3 parts of mixed emulsifying stabilizer, 0.001-0.003 parts of renin and 0.005-0.030 parts of calcium chloride；The buffalo's milk is the buffalo's milk fresh without antibiotic, wherein 4% or more protein quality score, 5.5% or more fat content.Preparation method includes preparing ginger juice, preheating, mixing, homogeneous, sterilization, cooling and curdled milk.The present invention not only ensure that the stability of curdled milk, but also be avoided that the difference because of the prolease activity in different batches ginger juice causes curdled milk and product special flavour is uncontrollable and unstability, while being sufficiently reserved traditional mouthfeel of ginger milk curd and having grown smell.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of buffalo's milk ginger milk curd and preparation method thereof.
Background technique
Traditional ginger milk curd originates from Guangdong, and it is primary raw material (using buffalo's milk that it, which is using fresh milk and now squeezing ginger juice,
For raw material preparation product quality more preferably), be prepared by control ginger juice and the ratio of cow's milk and the temperature of cow's milk.Research
The curdled milk for showing ginger milk curd is that milk condenses under the action of Ginger Protease, can be by ginger milk curd traditional handicraft
On the basis of add calcium chloride, improve calcium content in ginger milk curd, and by improve calcium ion concentration promoted Zingibain enzyme activity with
And the hardness of curdled milk, to improve product quality.
All the time, the buffalo dairy processing enterprise of one band of Guangdong and Guangxi Provinces, sends out in the industrial production technology for seeking ginger milk curd
Existing, traditional technology is fresh product preparation method processed, and industrialization conversion difficulty is big, main reason is that the prolease activity in ginger juice
It is unstable, and curd firmness is inadequate.Early period, our experiment discovery, even if being added to calcium chloride, was still unable to reach required
Curd firmness, and can not solve the problems, such as that whey is precipitated, influence the storing of product.In addition, the additive amount of Ginger Protease is direct
The curd characteristic of product and the stability of shelf life are influenced, the fresh system of tradition, the technique now eaten only lean on the experience of producer, not
The activity and additive amount of Ginger Protease are limited, this brings some uncertain factors to industrialized production: if (1) protease adds
Add too low, it is ineffective to will cause product curdled milk；(2) if protease excessive addition, early period ours the study found that product is storing up
During hiding, excessive enzyme persistently, excessively hydrolyzes the albumen in cow's milk, and curdled milk is caused to soften, and gelling is deteriorated, while flavor
It changes, long-term storage can not be carried out；(3) content of Ginger Protease contained in the ginger of different cultivars, batch and
Vigor is different, needs to measure its vigor in advance, to determine the additional amount of different batches ginger juice, however comes according to the vigor of protease
It is different (that is, the additive amount of protease and flavor compounds in ginger to will cause every batch of ginger juice adding proportion for the additive amount for adjusting ginger juice
Deploy two factors to involve mutually, in controlling of production process, be easy to cause the case where attending to one thing and lose sight of another), thus different batches of product
There are larger differences for flavor, are unfavorable for the standardized production of product.Seek the Natural Food of protease in alternative fresh ginger juice
Product auxiliary agent establishes more stable ginger milk curd production technology, determines suitable protease and its additive amount, realizes that product is steady
Fixed ginger juice flavor and quality are the key technology difficulties captured required for ginger milk curd industrialized production.
If Patent publication No is that CN107494741A discloses a kind of ginger milk curd and preparation method thereof, the ginger milk curd is by adopting
It is raw material and is carried out weight proportion appropriate, the ginger being prepared with cow's milk, concentration ginger juice, compound emulsion thickener, white granulated sugar
Milk is hit, can keep uniform and stable curdled appearance for a long time, the technique is due to emulsifier alginic acid the third two in compound stabilizer
Alcohol ester and the distinctive surface-active action of glycerin monostearate form effective barrier liquid film in product oil-water interfaces, so that
Immiscible protein and the stable emulsion system of Adipogenesis, are able to maintain in shelf life of products in ginger milk curd product
Phenomena such as uniform emulsified state is not in milk separation or fat floating；Meanwhile pectin and knot in compound stabilizer
Cold glue has well
Self-solidifying characteristic forms the stable gel structure with preferably elasticity in product cold storage procedure, so that ginger milk curd produces
The colloid-stabilised system with good curdled appearance is presented in product.The technology compared with traditional handicraft, also be dense
Protease in contracting ginger juice realizes curdled milk, while being added to certain compound emulsion stabilizer, thus product have it is better
Curdled appearance, the method and traditional handicraft no significant difference of curdled milk are realized in the technique using concentration ginger juice, and are not limited dense
Proteinase activity in contracting juice, this can bring uncertain factor noted earlier to industrialized production, be unfavorable for realizing matter
The product on ground and flavor-stable.
Summary of the invention
High, suitable production that the technical problem to be solved by the invention for the present situation of prior art is to provide a kind of stability
The buffalo's milk ginger milk curd that industryization is promoted.
Another technical problem to be solved by this invention is the status for the prior art, provides a kind of above-mentioned buffalo's milk
The preparation method of ginger milk curd, this method significantly improve the stability of the curdy texture of ginger milk curd and flavor, and solve production
The transportation problem of product.
Technical method used in purpose is as follows to realize the present invention:
A kind of buffalo's milk ginger milk curd, including following parts by weight raw material: 100 parts of buffalo's milk, 2-15 parts of ginger juice, white granulated sugar 5-8
Part, 0.1-0.3 parts of mixed emulsifying stabilizer, 0.001-0.003 parts of renin and 0.005-0.030 parts of calcium chloride；
The buffalo's milk is the buffalo's milk fresh without antibiotic, wherein 4% or more protein quality score, fat mass point
5.5% or more number.
Preferably, the mixed emulsifying stabilizer is gelatin and carragheen, and gelatin mass fraction is 99%, carragheen quality
Score is 1%.
Preferably, the ginger juice is the ginger juice for killing ginger protease.
Originally it returns and a kind of preparation method of buffalo's milk ginger milk curd is provided, specific preparation process is as follows:
1) it prepares ginger juice: after fresh old ginger is cleaned up, squeezing the juice and be centrifuged, collect clear liquid；It is 85- that clear liquid, which is placed in temperature,
Sterilising and enzyme inactivating 5-15min at 95 DEG C, then be cooled to, obtain ginger juice；
2) it preheats: buffalo's milk being preheated to 50-65 DEG C, and the ginger juice of step 1) is added in the buffalo's milk of preheating, obtains ginger milk；
3) mix: white granulated sugar and mixed emulsifying stabilizer mixed and uniformly after, directly pour into preheated ginger milk stir to
It is completely dissolved uniformly；Or it after mixing and being pre-dissolved uniformly with mixed emulsifying stabilizer by white granulated sugar, pours into preheated ginger milk
It mixes, the ginger milk after auxiliary material must be added；
4) homogeneous: it is 50-65 DEG C that ginger milk, which is placed in temperature, is pressed as 10-30MPa homogeneous；
5) it sterilizes: the ginger milk after homogeneous is sterilized, sterilization conditions are 63-65 DEG C, and 30-35min or sterilization conditions are 72 DEG C,
15s；
6) cooling: the ginger milk after sterilization is cooled to 32-40 DEG C；
7) it curdled milk: after calcium chloride, renin dissolution, is added in cooling ginger milk, stirs evenly；It is filled into through pre-cleaning
In the packing material of disinfection, the constant temperature curdled milk 30-60min under the conditions of 32-40 DEG C obtains finished product, and finished product is stored at 2-4 DEG C.
Preferably, the revolving speed of the step 1) centrifugation is 3500-4000r/min, centrifugation time 30-35min.
Substantive distinguishing features and progress of the invention are:
1) present invention replaces ginger enzyme to promote curdled milk using calcium, renin, avoids the content of different batches Ginger Protease
And vigor etc. is uncertain and the problems such as the product quality that causes is unstable, maintain the stable curdled milk of product between different batches, really
The stability of product quality and the controllability of flavor between guarantor's different batches.
2) present invention makes product maintain preferable quality, and it can control to hold by adding suitable emulsion stabilizer
It is aqueous, solve the problems, such as that whey is precipitated in traditional product storage.
3) present invention is by carrying out enzyme deactivation for ginger juice, eliminates in traditional handicraft Ginger Protease to product quality and flavor
Influence, maintain the ginger juice flavor and mouthfeel of traditional product.
4) present invention reduces the denaturation rate of albumen, while coagulating at low temperature by the way that lactogenesis is used cold pasteurization
Cream further ensures product soft, fine and smooth, smooth quality and mouthfeel.
5) to sum up: preparation process of the invention solves the problems, such as that traditional handicraft is difficult to realize industrialized production, obtains simultaneously
Obtained softer than traditional handicraft mouthfeel, fine and smooth, smooth product.The major obstacle of traditional ginger milk curd industrialized production is to coagulate
Breast matter it is poor with the stability of flavor, and because quality is not sufficiently strong, transporting procedures whey is largely precipitated, it is difficult to realize transport.This
Invention has determined the industrialized producing technology of high stability ginger milk curd, is mainly replaced using the renin of broiler diets fresh
Ginger enzyme in ginger juice, introduces certain calcium, increases the hardness of curdled milk, introduces mixed emulsifying stabilizer, increases the water holding of curdled milk
Property and stability；The new fresh ginger juice for adding enzyme deactivation in raw milk simultaneously, maintains the ginger juice flavor in traditional product.The present invention
Not only ensure that the stability of curdled milk, but be avoided that the difference because of the prolease activity in different batches ginger juice cause curdy texture and
The difference of product special flavour, while it being sufficiently reserved the traditional mouthfeel and ginger juice flavor of ginger milk curd, and ginger juice flavor is controllable in technique,
The product that different peppery degree can be regulated and controled according to different crowd demand also ensures that the same of same product special flavour between different batches
Property.In addition, lactogenesis uses cold sterilization, the denaturation rate of albumen is reduced, while curdled milk at low temperature, it is ensured that product is more soft
With it is fine and smooth, smooth.
Detailed description of the invention
Fig. 1 is the ginger milk curd comparison diagram of embodiment 1 and control group 1, and a left side is 1 ginger milk curd of embodiment, and the right side is that 1 ginger of control group is hit
Milk.
Fig. 2 is the comparative diagram of embodiment 1 and control group 2,3, wherein A indicates that 1 ginger milk curd of embodiment, B indicate control in figure
2 ginger milk curds of group, C indicate 3 ginger milk curd of control group；The result shows that the ginger milk curd no whey in embodiment 1 is precipitated, control group 2 is precipitated
A large amount of wheys, control group 3 cannot achieve curdled milk.
Specific embodiment
The present invention program is described in further detail below with reference to embodiment, following the description is merely to explain this hair
It is bright, its content is not defined.Experimental method used in following embodiments is conventional side unless otherwise specified
Method, material as used in the following examples, reagent etc., is commercially available unless otherwise specified.
Embodiment 1:
The preparation method of ginger juice: it selects ginger body and keeps complete, no scar or fracture have certain moisture, and color is normal, free from extraneous odour
Old ginger (fixed the place of production and kind), juicing, juice is centrifuged 30-35min at 3500-4000r/min, obtains clear liquid.Sterilization
Enzyme deactivation, it is 90 DEG C of temperature, 5min, cooling.
The preparation method of ginger milk curd: taking the buffalo's milk fresh without antibiotic, wherein protein quality score 4.0%, fat
Mass fraction 6.2%.The buffalo's milk of 5% ginger juice and preheating that take raw material buffalo's milk weight mixes, and takes raw material buffalo's milk weight
6% white granulated sugar, 0.099% gelatin, 0.001% carragheen are added in 50 DEG C of ginger milk and stir evenly, at 50 DEG C, under 10MPa
Matter.Then 30min is sterilized at 65 DEG C, is cooled to 32 DEG C.0.015% calcium chloride of adding raw materials buffalo's milk weight and
0.002% renin simultaneously stirs evenly, and the above-mentioned raw material mixed that connects is filled into the Packaging Bottle (box) that pre-cleaning sterilizes,
The constant temperature curdled milk 55min under the conditions of 32 DEG C, obtains that homogeneous, soft, fine and smooth, smooth, milk is strong, micro- peppery ginger is hit in sweet tea
Milk.Ginger milk curd is placed 15 days at 2-4 DEG C, and surface no whey is precipitated.
Embodiment 2:
The preparation method of ginger juice: it selects ginger body and keeps complete, no scar or fracture have certain moisture, and color is normal, free from extraneous odour
Old ginger (fixed the place of production and kind), juicing, juice is centrifuged 30-35min at 3500-4000r/min, obtains clear liquid.Sterilization
Enzyme deactivation, it is 85 DEG C of temperature, 15min, cooling.
The preparation method of ginger milk curd: taking the buffalo's milk fresh without antibiotic, wherein protein quality score 4.2%, fat
Mass fraction 7.8%.The buffalo's milk of 5% ginger juice and preheating that take raw material buffalo's milk weight mixes, and takes raw material buffalo's milk weight
6% white granulated sugar, 0.198% gelatin, 0.002% carragheen are added in 55 DEG C of ginger milk after being pre-dissolved uniformly and stir evenly, 55
DEG C, homogeneous under 15MPa.Then 35min is sterilized at 63 DEG C, is cooled to 35 DEG C.The 0. 025% of adding raw materials buffalo's milk weight
Calcium chloride and 0.0025% renin and stir evenly, by it is above-mentioned connect the raw material mixed be filled into pre-cleaning disinfection packet
Bottle (box), the constant temperature curdled milk 40min under the conditions of 35 DEG C, obtain homogeneous, soft, fine and smooth, smooth, milk is strong, in sweet tea
Micro- peppery ginger milk curd.Ginger milk curd is placed 15 days at 2-4 DEG C, and surface no whey is precipitated.
Embodiment 3:
The preparation method of ginger juice: it selects ginger body and keeps complete, no scar or fracture have certain moisture, and color is normal, free from extraneous odour
Old ginger (fixed the place of production and kind), juicing, juice is centrifuged 30-35min at 3500-4000r/min, obtains clear liquid.Sterilization
Enzyme deactivation, it is 85 DEG C of temperature, 10min, cooling.
The preparation method of ginger milk curd: taking the buffalo's milk fresh without antibiotic, wherein protein quality score 4.5%, fat
Mass fraction 8.0%.The buffalo's milk of 15% ginger juice and preheating that take raw material buffalo's milk weight mixes, and takes raw material buffalo's milk weight 8%
White granulated sugar, 0.297% gelatin, 0.003% carragheen be added in 60 DEG C of ginger milk and stir evenly, at 60 DEG C, under 20MPa
Matter.Then 15s is sterilized at 72 DEG C, is cooled to 35 DEG C.0.015% calcium chloride and 0.003% of adding raw materials buffalo's milk weight
Renin and stir evenly, by it is above-mentioned connect the raw material mixed be filled into pre-cleaning disinfection Packaging Bottle (box), in 40 DEG C
Under the conditions of constant temperature curdled milk 30min, obtain that homogeneous, soft, fine and smooth, smooth, milk is strong, micro- peppery ginger milk curd in sweet tea.Ginger
It hits milk to place 15 days at 2-4 DEG C, surface no whey is precipitated.
Control group 1: traditional handicraft, i.e., the white granulated sugar that 6% is added in buffalo's milk boil cow's milk after completely dissolution, are cooled to
After 70 DEG C, the ginger milk curd of solidification is formed after pouring into the packaging cup of new fresh ginger juice.
Control group 2: not adding mixed emulsifying stabilizer, other techniques and parameter and embodiment 1 are unanimously.
Control group 3: not adding renin, other techniques and parameter and embodiment 1 are unanimously.
Testing experiment: buffalo's milk ginger milk curd made from embodiment 1-3 and control group the 1-3 ginger milk curd prepared are subjected to water holding
The validity check of rate, texture and sense organ etc., index result are as follows:
Wherein measuring method are as follows:
(1) specific retention
Prepare liquid is taken, is centrifuged 10min at 3000r/min, discards supernatant liquid, precise sediment quality.
Retention ability=sediment quality/sample quality × 100%
Retention ability is bigger, illustrates that the stability of product is better；On the contrary, the product of stability difference just shows lower rate of deposition.
(2) sensory evaluation
This test invites 10 colleagues with ginger milk curd tasting basic knowledge to form evaluation group, according to the evaluation criterion of table 1
It scores product.Subjective appreciation uses hundred-mark system, and the project of evaluation has mouthfeel and grows smell, structural state, color, evaluation
Standard is shown in Table 1.Analyses Methods for Sensory Evaluation Results is shown in Table 2.
1 ginger milk curd subjective appreciation standard of table
| Project | Standards of grading | Score specific gravity |
| Mouthfeel and taste smell | Delicate mouthfeel, soft, smooth, milk taste, ginger taste, sweet taste are suitable for | 60 |
| Structural state | Even tissue is fine and smooth, and curdled milk is complete, modest viscosity | 30 |
| Color | Uniform color is consistent, milky white or show slightly yellow | 10 |
Measurement result is shown in Table 2:
The flavor evaluation result of the ginger milk curd of the invention of table 2
Product comparison picture is shown in Fig. 1 and Fig. 2.Shown by above data and attached drawing: (1) present invention is compared with control group 1-3, control
Group 3 cannot achieve curdled milk, and control group 1 and 2 curdled milk of control group are excessively soft, shake easily-deformable, whey eduction rate height after shaking, and right
It is poor compared with embodiment 1 (Fig. 1) according to the uniformity of 1 product of group；(2) on specific retention, it is steady that the present invention is added to renin, composite emulsifying
After determining agent and calcium chloride, product specific retention is above control group, illustrates that stability is better than the ginger milk curd of traditional handicraft；(3) mouth
In terms of sense and structural state, ginger milk curd form prepared by the present invention, quality are stablized, and shake indeformable, and delicate mouthfeel is soft smooth,
Portioned product (see figure 2) is scooped out with spoon, and after room temperature 2h, almost no whey is precipitated, and whey eduction rate is with the time
Extension hardly happens variation, and control group 1 and control group 2, quality are partially soft, and shaking is easily-deformable, and scoops out part with spoon and produce
(see figure 2) after product, the interior a large amount of wheys of precipitation of 30min, and whey eduction rate are sharply increased with the extension of time, in addition, control
Group 1 and 2 mouthfeel of control group slightly have feeling of grittiness, not fine and smooth enough.From Fig. 1 and Fig. 2: realizing that the principal element of ginger milk curd curdled milk exists
In enzyme, and realizes uniform, stable, fine and smooth and there is the principal element of the curdled milk of certain degree of hardness to be mixed emulsifying stabilizer, without
Active protease is added, just cannot achieve curdled milk.
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
The change or replacement expected without creative work, should be covered by the protection scope of the present invention.Therefore, of the invention
Protection scope should be determined by the scope of protection defined in the claims.
Claims (5)
1. a kind of buffalo's milk ginger milk curd, which is characterized in that including following parts by weight raw material: 100 parts of buffalo's milk, ginger juice 2-15
Part, 5-8 parts of white granulated sugar, 0.1-0.3 parts of mixed emulsifying stabilizer, 0.001-0.003 parts of renin and calcium chloride 0.005-0.030
Part；
The buffalo's milk is the buffalo's milk fresh without antibiotic, wherein 4% or more protein quality score, fat mass point
5.5% or more number.
2. buffalo's milk ginger milk curd according to claim 1, which is characterized in that the mixed emulsifying stabilizer is gelatin and OK a karaoke club
Glue, gelatin mass fraction are 99%, and carragheen mass fraction is 1%.
3. buffalo's milk ginger milk curd according to claim 1, which is characterized in that the ginger juice is the ginger for killing ginger protease
Juice.
4. the preparation method of buffalo's milk ginger milk curd according to claim 1 to 3, which is characterized in that specific preparation step
It is rapid as follows:
1) it prepares ginger juice: after fresh old ginger is cleaned up, squeezing the juice and be centrifuged, collect clear liquid；It is 85- that clear liquid, which is placed in temperature,
Sterilising and enzyme inactivating 5-15min at 95 DEG C, then be cooled to, obtain ginger juice；
2) it preheats: buffalo's milk being preheated to 50-65 DEG C, and the ginger juice of step 1) is added in the buffalo's milk of preheating, obtains ginger milk；
3) it mixes: after mixing by white granulated sugar and mixed emulsifying stabilizer, directly pouring into preheated ginger milk and stir to complete
Fully dissolved is uniform；Or it after mixing and being pre-dissolved uniformly with mixed emulsifying stabilizer by white granulated sugar, pours into preheated ginger milk and mixes
It is even, the ginger milk after auxiliary material must be added；
4) homogeneous: it is 50-65 DEG C that ginger milk, which is placed in temperature, is pressed as 10-30MPa homogeneous；
5) it sterilizes: the ginger milk after homogeneous is sterilized, sterilization conditions are 63-65 DEG C, and 30-35min or sterilization conditions are 72 DEG C,
15s；
6) cooling: the ginger milk after sterilization is cooled to 32-40 DEG C；
7) it curdled milk: after calcium chloride, renin dissolution, is added in cooling ginger milk, stirs evenly；It is filled into through pre-cleaning
In the packing material of disinfection, constant temperature curdled milk 30-60min, obtains finished product under the conditions of 32-40 DEG C.
5. the preparation method of buffalo's milk ginger milk curd according to claim 4, which is characterized in that the revolving speed of the step 1) centrifugation
For 3500-4000r/min, centrifugation time 30-35min.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598335A (en) * | 2013-11-18 | 2014-02-26 | 广东嘉豪食品股份有限公司 | Set Guangdong ginger milk convenience food and preparation method thereof |
| CN107494741A (en) * | 2017-08-29 | 2017-12-22 | 深圳市时代乳业有限公司 | A kind of ginger milk curd and preparation method thereof |
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- 2019-04-08 CN CN201910274882.3A patent/CN110089568B/en active Active
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103598335A (en) * | 2013-11-18 | 2014-02-26 | 广东嘉豪食品股份有限公司 | Set Guangdong ginger milk convenience food and preparation method thereof |
| CN107494741A (en) * | 2017-08-29 | 2017-12-22 | 深圳市时代乳业有限公司 | A kind of ginger milk curd and preparation method thereof |
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| 史琦云，梁琪: "姜汁奶的研制", 《甘肃畜牧兽医》 * |
| 杨利平等: "姜汁豆牛乳干酪工艺参数的优化研究", 《农产品加工》 * |
| 章纯熙: "《中国水牛科学》", 31 December 2000, 广西科学技术出版社 * |
| 钟红梅等: "姜撞奶加工工艺研究", 《西南民族大学学报(自然科学版)》 * |
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