First, cut a piece of old ginger into small pieces and finely grind the ginger. Then, squeeze the juice out by pressing the ginger through a sieve. Put the juice into a bowl. Next, bring the milk to a boil and dissolve sugar in milk. Take off heat and allow it to cool a little. If one is available, place a kitchen thermometer into the milk. The optimum curdling temperature is 70 °C (158 °F).[4] In the meantime, stir the ginger juice thoroughly. When the milk temperature decreases to around 70–75 °C (158–167 °F), pour the milk quickly into the middle of the ginger juice. Wait for two to three minutes. The milk will then be curdled, and may be eaten with a spoon.
Underlying biochemical principleedit
The most important part of the ginger in ginger milk curd is the ginger protease zingipain. This substance with molecular weight of 31 kDa is found with three forms of isoelectric point values around 5.58, 5.40, and 5.22, respectively. The three forms have very similar biochemical behavior, where the optimal proteolytic activity is 40–60 °C (104–140 °F) and maximum clotting activity at 70 °C (158 °F).[5]
Milk is a substance consisting mainly of milk fat globules and casein micelles in a continuous phase of water, sugar, whey protein and minerals. Casein micelles consist of mainly α(s1)-casein, α(s2)-casein, β-casein, and κ-casein, where hydrophobic α and β-casein are in the inner sub-micelle and hydrophilic κ-casein is in the outer part.
When the milk starts curdling, the curds are small, but as coagulation increases, curd size increases until the milk ends up with a tofu-like structure.[6] When the curdling occurs, the ginger protease cuts open the κ-casein so that the hydrophilic C-terminus and the hydrophobic N-terminus separate. This disrupts the stability of the casein micelle. In the hydrophobic effect, the hydrophobic casein coagulates.[7]
ginger, milk, curd, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, march, . This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Ginger milk curd news newspapers books scholar JSTOR March 2013 Learn how and when to remove this message Ginger milk curd also known as ginger juice milk curd ginger milk pudding or simply ginger milk is a Chinese hot dessert originated in Shawan Ancient Town Panyu District Guangzhou in the Guangdong Province 1 2 in southern China The main ingredients are ginger milk and sugar 3 Water buffalo milk is used in the original recipe Ginger milk curdAlternative namesGinger juice milk curd ginger milk pudding ginger milkTypePastryCourseDessertPlace of originChinaRegion or stateShundeMain ingredientsGinger milk sugar Ginger milk curdTraditional Chinese薑汁撞奶Simplified Chinese姜汁撞奶Literal meaningGinger collides with milkTranscriptionsYue CantoneseJyutpinggoeng1 zap1 zong6 naai5 Contents 1 Method of preparation 2 Underlying biochemical principle 3 See also 4 References 5 External linksMethod of preparation editFirst cut a piece of old ginger into small pieces and finely grind the ginger Then squeeze the juice out by pressing the ginger through a sieve Put the juice into a bowl Next bring the milk to a boil and dissolve sugar in milk Take off heat and allow it to cool a little If one is available place a kitchen thermometer into the milk The optimum curdling temperature is 70 C 158 F 4 In the meantime stir the ginger juice thoroughly When the milk temperature decreases to around 70 75 C 158 167 F pour the milk quickly into the middle of the ginger juice Wait for two to three minutes The milk will then be curdled and may be eaten with a spoon Underlying biochemical principle editThe most important part of the ginger in ginger milk curd is the ginger protease zingipain This substance with molecular weight of 31 kDa is found with three forms of isoelectric point values around 5 58 5 40 and 5 22 respectively The three forms have very similar biochemical behavior where the optimal proteolytic activity is 40 60 C 104 140 F and maximum clotting activity at 70 C 158 F 5 Milk is a substance consisting mainly of milk fat globules and casein micelles in a continuous phase of water sugar whey protein and minerals Casein micelles consist of mainly a s1 casein a s2 casein b casein and k casein where hydrophobic a and b casein are in the inner sub micelle and hydrophilic k casein is in the outer part When the milk starts curdling the curds are small but as coagulation increases curd size increases until the milk ends up with a tofu like structure 6 When the curdling occurs the ginger protease cuts open the k casein so that the hydrophilic C terminus and the hydrophobic N terminus separate This disrupts the stability of the casein micelle In the hydrophobic effect the hydrophobic casein coagulates 7 See also editDouhua Junket dessert List of Chinese desserts List of desserts nbsp Food portalReferences edit Ginger milk pudding www chinadaily com cn Retrieved 29 October 2020 Zhang Tristin 14 August 2017 Explore 800 Years of History in Guangzhou s Shawan Ancient Town That s Online Retrieved 29 October 2020 Ginger Milk Pudding a Natural Custard tastehongkong com 29 March 2011 Archived from the original on 25 August 2012 Retrieved 13 August 2012 Ginger Milk Pudding marecipes com Retrieved 19 June 2015 Huang X W Chen L J Luo Y B Guo H Y Ren F Z 2011 Erratum to Purification characterization and milk coagulating properties of ginger proteases J Dairy Sci 94 2259 2269 Journal of Dairy Science 94 8 4242 doi 10 3168 jds 2011 94 8 4242 Zeng J chao 2008 Discussion on the Mechanism of Curd with Ginger Juice Thesis Zhang P 1999 Study on Milk Clotting of Ginger juice China Dairy Industry 27 17 19 External links editGinger milk curd photos nbsp This Chinese dessert related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Ginger milk curd amp oldid 1210227774, wikipedia, wiki, book, books, library,
