So, why does ginger juice solidify when it meets milk?
Let me introduce the principle of making a simple ginger-milk recipe today:
Protein in milk is divided into casein and whey protein, while casein is divided into α-casein, β-casein and k- casein. The former two casein will precipitate when combined with calcium ions, while k- casein doesn't like calcium ions and can't precipitate. These three proteins are closely connected, so milk is in a 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 an egg soup-like shape.
This kind of amylase in ginger has the strongest activity at about 70 degrees, which is why it is most suitable for ginger to milk at about 70 degrees.
Many friends have failed to make ginger milk, but they don't know why. After understanding the principle of ginger milk, they will know where the problem lies, so summarize the four points that ginger milk doesn't 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 put in the air for a period of time;
Second, ginger juice should not be too little, that is to say, if the raw materials of protease are insufficient, it is impossible to separate the three casein;
Third, 70 degrees of milk is most suitable for colliding with ginger juice, so it is more appropriate 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 effect of dispelling cold and warming the 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. ......
foodstuff
500 grams of whole milk, a large piece of ginger, and 25 grams of sugar.
Production step
1, prepare raw materials.
2. Ginger is ground into a paste.
3. Squeeze out ginger juice.
4. Divide the ginger juice into two bowls. One 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 the sugar, and cook on medium and small fire.
6. I cooked to 80 degrees, and the temperature will be lost in the process of "bumping". When I actually "bump", it will be about 70 degrees.
If you have a thermometer, measure it with a thermometer. If you don't have a thermometer, don't boil it. Feel the temperature yourself, and the temperature will almost succeed.