Discussion On The Mechanism Of Curd With Ginger Juice

Curd with ginger juice is called milk curd with ginger juice hitting in the civil, The curd with ginger juice is based on the mixture of milk at a certain temperature and ginger juice from ginger. Becauce of the pure flavor-dense, sweety with spicy and unique flavor, it becomes a kind of dessert which is accepted by the majority of the crowd gradually.Rennet is a crucial enzyme in the production of cheese. As the people's living standards is improved gradually, the cheese production and consumption are showing a rising trend, the demand for rennet is increasing gradually. Based on the status that the rennet rely mainly on the imports from abroad, for the conflict between the production of curd with killing of the mavericks & cause ecological damage, In order to reduce Chinese cheese production costs and improve product quality, this paper is to explore the mechanism of milk curd with ginger juice, in order to develop a new type of rennet enzyme, be widely used in the dairy products industry.This article firstly studied the production methods and components with the function of coagulating in the ginger juice. The four factors including addition of the ginger juice, pulping-temperature, acidity and conditions for the sterilization were studied through the orthogonal test. The results showed that curd was subject to effects of the four factors, the impact of temperature is the largest, followed by the addition of ginger juice and acidity. The method of sulfate salt with ammonium, the method of extraction with organic solvent and the method of steam distillation were used to extract ginger protease, ginger oleoresins and ginger essential oil respectively. The coagulating tests were taked under different conditions in order to explore effective coagulating ingredient in ginger. The results showed that ginger oleoresins and ginger essential oil can not make milk coagulated, but the extract of ginger protease can make milk coagulated. At the amount of 10% or 12%, pulping temperature of 70℃, curd effect was the best, milk coagulated completely, had uniform and solid texture, had no cracks.Ca content of the curds and whey which were made from ginger protease and rennet in different conditions, SA content were determined. It is analysed by Urea-PAGE electrophoresis. The results showed that as the amount of enzyme increased, Ca content in curd and SA content in whey keeped increasing. The change trend with the change of temperature and pH value was the same. The mechanism of coagulating of ginger protease and rennet was the same. Under a certain condition, ginger protease can hydrolysisκ-casein which is in casein micelles, so that it lost the protection of micelles. Thereby the deputyκ-casein and theα_s1-casein,β-casein produce gel of mesh with Ca²⁺, milk coagulate.The nature of ginger protease was studied. As the results showed, the vitality of ginger protease was subject to the impact of temperature and pH, the optimum temperature and pH were 60℃, 6.50. the vitality remained stable at following 40℃,at pH value of 5.00-6.50. Na⁺,Ca²⁺,Fe²⁺ and Al³⁺ can promoted the vitality, but Mg²⁺,Ba²⁺,Zn²⁺ and Cu²⁺ had the role of inhibition. It was compared with the nature of rennet at the same time, offering theoretical guidance for the application in the practical production.