So, why does ginger juice solidify when it meets milk?
Today, let me introduce a simple recipe for ginger milk:
Protein in milk is divided into casein and whey protein, and casein is divided into α-casein, β-casein and k- casein. The first two kinds of casein will precipitate when combined with calcium ions, while k- casein doesn't like calcium ions and can't precipitate. These three kinds of protein are closely linked, so milk is in liquid state.
Ginger contains protease, and the arrival of this protease separates the three closely connected casein, so α -casein and β -casein combine with calcium ions in milk to form a precipitate and solidify into custard.
This amylase in ginger has the strongest activity at about 70 degrees, which is why ginger is most suitable for milking at about 70 degrees.
Many friends failed to make ginger milk, but I don't know why. Knowing the principle of ginger milk, they will know where the problem lies, so sum up four points that ginger milk does not fail:
First, ginger must be ginger. Only ginger contains this protease, which is more abundant. In addition, freshly squeezed ginger juice is needed, because the protease in ginger juice will lose its activity after being placed in the air for a period of time;
Secondly, there should not be too little ginger juice, that is to say, if the protease raw material is insufficient, three kinds of casein can not be separated;
Third, 70-degree milk is most suitable for colliding with ginger juice, so it is more suitable to cook it to 70 degrees, because there will be heat loss in the process of "collision";
Fourth, use whole milk, preferably buffalo milk, to make it thicker and more mellow.
Ginger milk has the auxiliary function of dispelling cold, warming body and beauty beauty. It is a simple dessert that is very suitable for winter. You can drink it often when your hands and feet are cold.
Ok, let's see how to do it. ......
food
500 grams of whole milk, a large piece of ginger and 25 grams of sugar.
Production steps
1, prepare raw materials.
2. Ginger is ground into paste.
3. Squeeze out ginger juice.
4. Divide ginger juice into two bowls. A bowl contains about 20g of ginger juice, and the ratio of ginger juice to milk is about 2: 25.
It's best to seal the bowl with plastic wrap first.
5. Then boil the milk, add sugar, and cook over low heat.
6. When I cook to 80 degrees, the temperature will be lost in the process of "bumping". When I actually "hit", it was about 70 degrees.
If you have a thermometer, measure with it. Don't cook if you don't have a thermometer. Feel the temperature yourself, and the temperature is almost successful.