There are all kinds of yogurt in the supermarket, including Yili, Mengniu, Junlebao and Guangming products. The price of yogurt is also uneven. A cheap cup of 100g costs more than 1 yuan, and an expensive bottle of 200g is sold in 89 yuan. To sum up, the main factors affecting the price of yogurt include three aspects.
1, milk source, raw milk or whole milk powder.
The relationship between whole milk powder and raw milk is just like the relationship between fresh fruit and processed juice or dried fruit. If you were given a fresh apple and a glass of apple juice or a packet of dried apples, which would you choose? Obviously, fresh apples are more nutritious and healthier. Look at the price of yogurt in the supermarket and you will know what raw materials it is. Generally, cheap raw materials are milk powder, similar to Yili yogurt. When there is a discount in the supermarket, 16 cup is less than 20 yuan, and the raw material is whole milk powder and yogurt similar to Mengniu.
2. Probiotics.
Probiotics in ordinary yogurt are Streptococcus thermophilus and Lactobacillus bulgaricus. The price of these two kinds of bacteria is not high, but when hundreds of millions of probiotics pass through the stomach, they are killed by gastric acid and bile, and there is not much left. There are many acids in the stomach, pH 1.0. Bifidobacterium (BB) and Lactobacillus rhamnosus (LGG) can reach the intestine through the stomach and bile, and live in the intestine for a longer time, but of course the price is more expensive, such as Changliang of Yili and Guan Yi milk of Mengniu.
In addition, yogurt containing probiotics will generally be marked on the package: the number of bacteria per 100g is several times that of CFU (several hundred million) with the number of live bacteria per 10, and of course, the more the number of live bacteria, the better. The storage condition of this kind of yogurt is generally around 4℃, and the shelf life is only about 2 1 day. This is easy to understand. So many bacteria metabolize happily at room temperature that yogurt will expire in a few days. At low temperature, bacteria are still alive, and their metabolism is slow, but there is also time limit. This kind of yogurt has good taste, high nutritional value and probiotics, which is widely praised, but its storage conditions are limited and students and travelers can't afford it. Therefore, merchants have also introduced sterilized yogurt. As the name implies, probiotics die at high temperature when they leave the factory after being happily reproduced and metabolized in milk. This kind of yogurt can also be stored at room temperature, and its shelf life has been extended to six months. Of course, this kind of yogurt is good without probiotics. After all, we drink yogurt not only for probiotics, but also because the nutrients in milk are decomposed after fermentation, which is more conducive to absorption and helps to absorb other nutrients. At the same time, although probiotics are dead, their remains can also play a role in regulating immunity and improving intestinal flora after reaching our bodies. As the saying goes, although the body dies, the spirit lives on forever.
Step 3 add sugar.
Yogurt will produce a lot of organic acids after fermentation. Everyone who has made yogurt knows that yogurt is sour and can only be eaten with a spoonful of sugar. Generally, the carbohydrate content in yogurt is above 8%. Except for a small amount of lactose (already in milk), most of it is sucrose. Yogurt is a proper "invisible sugary household". Merchants will only emphasize how good probiotics are and how good yogurt is after fermentation, and avoid adding sugar. The intake of added sugar is limited, and people with diabetes, three highs and losing weight are also talking about the color change of sugar. Merchants also know everyone's concerns and change sucrose into xylitol, isomaltulose, polydextrose and so on. The characteristic metabolic pathway of these sugars is different from sucrose, which is low in energy and of course more expensive. In addition, there are yogurts in the market, such as oats, dried blueberries and raisins. On the lid. Stir when eating to relieve the sour feeling of yogurt itself.