text/Website editor Photo/Chen Dexin
Do you think the original and white yogurt and yogurt are products with no adjustment of taste, no pigments and spices? Relevant units have investigated and pointed out that among the buttermilk and yogurt, there are 23 products marked "original flavor" and "no added pigments and spices", and the added things are actually diverse! In addition to water, milk powder, fresh milk, etc., there are also many ingredients such as sugar, sugar, spices, cream, improved starch, , watercress and . Some of the 100cc products have a sugar content of up to 9 grams!
Buttermilk and Yogurt are based on consumer taste considerations. Whether it is seasoning or original flavor, they add a lot of sugar and spices. At first glance, the yogurt and yogurt that claim to be "original" are actually "seasoned"!
In addition, many consumers also think that the so-called "original flavor" is a product with low calories, but the relevant units found that the average calories of "original flavored buttermilk" 100cc is as high as 68.8 calories; while the "seasoned fermented milk " has an average of 50.6 calories, because the content of original flavored milk is high, which leads to higher calories.
claims to be "low calorie" yogurt, and the milk content is also reduced!
Due to the rise of health awareness, yogurt with the words "light" and "light" appeared on the market, which made consumers think that the product is low in calories. However, if you carefully examine the food labels, the ingredients and raw materials are marked as: water, sucrose, skim milk powder, raw milk, whole milk powder , etc., according to the large or low content, it can be seen that the sucrose content is higher than the amount of raw milk and milk powder. This type of product has a lower calories because the amount of raw milk and milk powder is half smaller, but it also reduces the content of nutritious milk.
"Yomilk or fermented milk"? Not all gastrointestinal problems are applicable
yogurt contains a large amount of live bacteria, which can improve the intestinal ecology, and some studies have even pointed out that it can reduce the risk of colorectal cancer.
However, buttermilk is not suitable for everyone.
For diarrhea caused by dysentery, the probiotics in yobutyrup or fermented milk will stimulate the stomach and intestines. In addition, the temperature of yobutyrup is low, drinking yobutyrup will worsen the symptoms, said Yang Ruineng, chief physician of the Department of Gastroenterology, Hepatobiliary, Xizhi Cathay General Hospital.
In addition, modern people have abnormal meals for three times or are overeating, which can easily cause gastroesophageal reflux. People in this type of people also need to be careful when drinking yogurt.
The commercially available yogurt contains high sugar content, which will stimulate more secretion of gastric acid and cause discomfort. It is recommended that people with gastroesophageal reflux problems drink appropriately depending on the situation. It is best to choose sugar-free yogurt.
If you are a constipation type, drinking yogurt is more likely to improve, but it is best not to drink it on an empty stomach or take it out of the refrigerator to drink it immediately to avoid excessive irritation of the stomach and intestines.
The amount of sugar is halved, and homemade yogurt is so simple!
yogurt is a natural food that is fermented by cow milk. The fermented lactic acid bacteria can decompose lactic acid bacteria in milk, which can reduce the intestinal pH value and inhibit the growth of coliform bacteria or other pathogenic bacteria. The yogurt made by
is not only prepared according to your favorite taste, but also can control the acidity. It is really good quality and cheap.
1. Ingredients:
1. 5 cups of milk (full fat, low fat, defat) and 240cc per cup.
2. Beaker, thermometer
2. Fungus:
is purchased from one half cup of original or various flavors of yoglass (using the commercially available cup as the standard).
3. Method:
1. The container can be preheated first or scalded with boiling water, which also has the effect of sterilization.
2. Heat the milk at warm heat to 40 degrees Celsius and stop the fire. When there is no thermometer, when the hand touches the pan and feels warm, it is about 40 degrees. (You can also choose to heat the milk to 100 degrees C and then cool it)
3. Add bacteria and your favorite flavors, such as sugar, various fruits, jams, etc. It needs to be stirred thoroughly, the more uniform the stirring, the more delicate the texture.
4. The temperature is kept at 40 degrees Celsius ~ 50 degrees Celsius (you can use smoldering pot , electric pot insulation or use a thermos); the fermentation is best at ° Celsius, about four hours, and after it becomes thick tofu, it will be completed.At this time, the sour taste will increase with time; if the temperature is relatively low, it will need to be left for a longer time, but do not exceed 50 degrees, as the lactic acid bacteria will be scalded to death and no longer work.
5. With different brand bacteria species, the condensation will be different and the flavor will be different. Once finished, you can set up a refrigerator; rapid cooling helps improve the water discharge. Refrigerate and ready to eat.
6. After the preparation is done, you can reserve some as bacterial strains first, so that you can do it next time. The shelf life is about two weeks. .
