ginger milk curd
{{Short description|Chinese dessert}}
{{more citations needed|date=March 2013}}
{{Infobox food
| name = Ginger milk curd
| image = Ginger Milk Pudding.jpg
| image_size = 250px
| caption =
| alternate_name = Ginger-juice milk curd, ginger milk pudding, ginger milk
| country = China
| region = Shunde
| creator =
| course = Dessert
| type = Pastry
| served =
| main_ingredient = Ginger, milk, sugar
| variations =
| calories =
| other =
}}
{{Chinese
|j=goeng1 zap1 zong6 naai5
|l=Ginger collides with milk
}}
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{{cite web |title=Ginger milk pudding |url=http://www.chinadaily.com.cn/sports/guangzhoufood/2010-11/08/content_11517732.htm |website=www.chinadaily.com.cn |access-date=29 October 2020}}{{cite web |last1=Zhang |first1=Tristin |title=Explore 800 Years of History in Guangzhou's Shawan Ancient Town |url=https://www.thatsmags.com/guangzhou/post/20053/one-day-in-the-800-years-old-shawan-ancient-town |website=That's Online |access-date=29 October 2020 |language=en |date=14 August 2017}} in southern China. The main ingredients are ginger, milk, and sugar.{{cite web
|url=http://www.tastehongkong.com/recipes/ginger-milk-pudding-a-natural-custard/
|title=Ginger Milk Pudding, a Natural Custard
|work=tastehongkong.com
|date=29 March 2011
|access-date=13 August 2012
|archive-date=25 August 2012
|archive-url=https://web.archive.org/web/20120825030818/http://www.tastehongkong.com/recipes/ginger-milk-pudding-a-natural-custard/
|url-status=dead
}} Water buffalo milk is used in the original recipe.
Underlying biochemical principle
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 {{convert|40-60|C}} and maximum clotting activity at {{convert|70|C}}. However, clotting decreases significantly at temperatures of 75 °C (167 °F) or above.{{Cite journal|last=Huang|first=X.W.|last2=Chen|first2=L.J.|last3=Luo|first3=Y.B.|last4=Guo|first4=H.Y.|last5=Ren|first5=F.Z.|title=Erratum to "Purification, characterization, and milk coagulating properties of ginger proteases" (J. Dairy Sci. 94:2259–2269)|journal=Journal of Dairy Science|volume=94|issue=8|pages=4242|doi=10.3168/jds.2011-94-8-4242|year=2011|doi-access=free}}
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.Zeng J-chao (2008) Discussion on the Mechanism of Curd with Ginger Juice. Thesis 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.Zhang P (1999) Study on Milk Clotting of Ginger juice . China Dairy Industry 27:17–19.
See also
- Douhua
- Junket (dessert)
- List of Chinese desserts
- List of desserts
- {{portal-inline|Food}}
References
{{reflist}}
External links
- [https://www.flickr.com/search/?q=%E8%96%91%E6%B1%81%E6%92%9E%E5%A5%B6&w=all Ginger milk curd photos]
{{Cantonese cuisine}}
{{Puddings}}
{{China-dessert-stub}}