姜汁中能使牛奶凝固的成分是生姜蛋白酶。生姜蛋白酶在60-65℃时凝乳效果最佳。

来源: FarAndAway 于 2019-10-13 09:20:09 [博客] [旧帖] [给我悄悄话] 本文已被阅读：次

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