Table of nutrients (per kloc-0/00g): nutrients, nutrient content, calorie content (calories) 72 carotene (microgram) 0 zinc (mg) 0.53 carbohydrate (g) 9.3 thiamine (mg) 0.03 copper (mg) 0.03 fat (g). 2.7 riboflavin (mg) 0. 15 manganese (mg) 0.02 protein (g) 2.5 nicotinic acid (mg) 0.2 potassium (mg) 150 cellulose (g) 0 cholesterol (mg) 15 phosphorus (mg) 85 vitamin a (mg) 12 sodium (mg) 39.8 vitamin c (mg) 1 calcium (mg)18 selenium (mg) 1.7 1 vitamin e (mg) 0./kloc
Second, yogurt can promote the secretion of gastric juice, increase appetite and promote and strengthen digestion.
Third, lactic acid bacteria can reduce the production of some carcinogens, thus having anti-cancer effect.
Fourth, it can inhibit the reproduction of spoilage bacteria in the intestine and weaken the toxins produced by spoilage bacteria in the intestine.
Fifth, it has the function of lowering cholesterol, especially suitable for people with hyperlipidemia.
Sixthly, generally speaking, patients take or inject a lot of antibiotics to treat diseases or prevent infection, which makes the intestinal flora change greatly, and even some beneficial intestinal bacteria are suppressed or killed, resulting in flora imbalance. Yogurt contains a lot of lactic acid bacteria. Drinking 0.25 ~ 0.5 kg per day can maintain the normal intestinal flora balance and adjust the beneficial intestinal flora to a normal level. Therefore, people who have recovered from a serious illness drink more yogurt, which has an irreplaceable role in physical recovery. Therefore, it is also what people who have not recovered from a long illness need most.
Yogurt is not only nutritious, but also contains lactic acid bacteria, so it has health care function. These functions are: maintaining the ecological balance of intestinal flora, forming a biological barrier and inhibiting harmful bacteria from invading the intestine. It can prevent constipation by producing a large number of short-chain fatty acids to promote intestinal peristalsis and a large number of bacteria to grow and change osmotic pressure. Yogurt contains a variety of enzymes to promote digestion and absorption. By inhibiting the growth of saprophytic bacteria in the intestine and inhibiting the toxins produced by corruption, the liver and brain are protected from these toxins and prevented from aging. By inhibiting the growth of saprophytic bacteria and some bacteria in the intestine. So as to inhibit carcinogens produced by these bacteria and achieve the purpose of preventing cancer. To improve human immune function, lactic acid bacteria can produce some substances to enhance immune function, which can improve human immunity and prevent diseases. Yogurt containing a large number of active bacteria is helpful to improve lactose intolerance, constipation, diarrhea, enteritis, helicobacter pylori infection and other diseases. The Human Nutrition Research Center of the US Department of Agriculture is conducting research on the elderly at Tufts University. Researcher Gene Mayer said that yogurt can not only improve the intestinal environment, but also improve human immunity. Coincidentally, a study in Taiwan Province Province also found that yogurt can improve the therapeutic effect of some anti-inflammatory drugs. Lowering blood pressure: Dr. Alvaro A Liang, an epidemiologist at Harvard School of Public Health, said that the study found that people who drink 2-3 servings or more of yogurt every day have a 50% lower risk of hypertension than those who don't drink yogurt. At present, some manufacturers in the market sell "milk-containing drinks" under the banner of "yogurt", deliberately confusing these two different product concepts. In fact, "yogurt" is also a concept of market segmentation, which lies in the thick consistency and the incidental sales of straws.
It is understood that "yogurt" and "milk-containing beverage" are two different concepts. "Yogurt" is made of pure milk by fermentation, which belongs to the category of pure milk. Its protein content is more than or equal to 2.9%, and its protein content is more than or equal to 2.3%. Milk-containing beverage only contains 1/3 fresh milk, water, sweetener and fruity agent. Therefore, the content of protein is generally not less than 1%, and its nutritional value is different from that of yogurt, so it cannot be used to replace milk or yogurt at all.
Milk-containing beverages can be divided into preparation type and fermentation type. The content of protein in the prepared finished product is not less than 1.0%, and the content of protein in the other fermented finished product is not less than 0.7%, which is different from the real yogurt or milk. According to the protein content on the packaging label, they can be distinguished as yogurt or milk. This "milk factor" has the natural function of lowering blood lipid and cholesterol, which hinders the body's absorption of fat. Moreover, yogurt also contains lactic acid, which can effectively inhibit the proliferation of spoilage bacteria in the intestine, inhibit the production of harmful substances, and promote the peristalsis of the intestine, so it has great weight loss and slimming value.
We say yogurt is a good diet food because it is rich in lactic acid bacteria. After entering the intestine, lactic acid bacteria will proliferate Bifidobacterium, inhibit the activity of harmful bacteria, improve the intestinal environment and effectively treat chronic constipation.
Meanwhile, yogurt is also a dairy product. Calcium in dairy products will reduce the amount of parathyroid hormone, thus hindering the activity of enzymes and slowing down the process of fat burning in the body.
Slimming effect
After fermentation, the protein of milk remains, and the content of calcium is not lost. Yogurt has a better calcium supplement effect than other calcium sources. What surprises women who lose weight most is that B vitamins, an important element of burning fat, will increase after fermentation. Yogurt is full, full after drinking, and rich in nutrients, including carbohydrates, fat, protein, and so many vitamins, and the calories are not high, so drinking a small cup before meals can reduce your appetite. You can even fill your hunger with yogurt instead of dinner. Yogurt contains a large number of active lactic acid bacteria and short-chain fatty acids, which can promote intestinal peristalsis and thus treat constipation. The production process of slimming yogurt can be summarized as batching, preheating, homogenization, sterilization, cooling, inoculation, (filling: for solidified yogurt), fermentation, cooling, (stirring: for stirred yogurt), packaging and post-ripening. Modified starch is added in the batching stage, and its application effect and technology are good and bad. The modified starch can be added alone or after dry mixing with other edible gums. Considering that starch and edible gum are mostly highly hydrophilic polymers, it is best to mix them with proper amount of sugar and dissolve them in hot milk (55℃ ~ 65℃, the specific temperature depends on the description of modified starch) under high-speed stirring to improve their dispersibility. Preheating: The purpose of preheating is to improve the efficiency of the next process-homogenization, and the preheating temperature should not be higher than the gelatinization temperature of starch (to avoid the particle structure being destroyed in the homogenization process after starch gelatinization). Homogenization: Homogenization refers to the mechanical treatment of milk fat globules so that they are evenly dispersed in milk in the form of smaller fat globules. In the homogenization stage, materials are subjected to three forces: shear, collision and cavitation. Modified starch starch has strong mechanical shear resistance after cross-linking, which can maintain the complete particle structure and is beneficial to maintain the viscosity and posture of yogurt. Sterilization: pasteurization is generally adopted, and the sterilization process at 95℃ and 300S is generally adopted in dairy plants. At this stage, the modified starch is fully expanded and gelatinized, forming viscosity. Cooling, inoculation and fermentation: Modified starch is a high molecular substance, and compared with the original starch, it still retains some properties of the original starch, that is, the properties of polysaccharide. In the pH environment of yogurt, starch will not be degraded by bacteria, so the stability of the system can be maintained. When the pH value of the fermentation system drops to the isoelectric point of casein, casein denatures and solidifies, and the skeleton of the three-dimensional network system of casein micelle connected with water becomes curd-like. At this time, gelatinized starch can fill the skeleton, bind free water and maintain the stability of the system. Cooling, stirring and post-ripening: The purpose of cooling stirred yogurt is to quickly inhibit the growth of microorganisms and the activity of enzymes, mainly to prevent excessive acid production during fermentation and dehydration during stirring. There are many sources of modified starch raw materials, and the degree of denaturation is different. Different modified starches have different functions in yogurt production. Therefore, according to the different requirements of yogurt quality, corresponding modified starch can be provided. The specific manufacturing method is as follows:
The instruments and materials for making yogurt include sterilization equipment, fermentor or fermentation chamber, heating tank, ultraviolet lamp, glass bottle or porcelain bottle or special paper basin, fresh milk, sugar, lactic acid bacteria (Bulgaria bacillus and Streptococcus thermophilus) and so on.
Production steps: disinfection and sterilization of glass bottles. The glass bottle is sterilized in the sterilizer for half an hour, the steamer takes 45 minutes, the inoculation room needs ultraviolet sterilization for 50 minutes, and the inoculation tool needs autoclaving sterilization for 30 minutes. Milk sterilization. Put fresh milk in a heating tank, add 10 ~ 12% sugar, and sterilize at 85 ~ 90℃ for 30 minutes or by other methods. No matter which method is adopted, it is best not to destroy the original nutrients of milk, and then cool it after sterilization. Before or during sterilization, it is best to remove the upper grease to defat the milk. Vaccinate. The sterilized milk with the temperature lower than 43℃ is subpackaged in sterilized glass bottles, inoculated in the inoculation room according to the inoculation amount of 2% ~ 4%, and stirred evenly. Pay attention to canning without gaps, and seal immediately after connection to ensure anaerobic conditions of lactic acid fermentation. Then it is sent to the cold storage at 0 ~ 5℃ for refrigeration and ripening for 8 ~ 10 hour, and then it can be put on the market for sale. After-cooked yogurt has a special aromatic smell because it contains esters. On the one hand, the function of refrigeration can prevent the increase of acidity and the pollution of miscellaneous bacteria, on the other hand, it can make the texture compact and recover whey, thus greatly improving the stability of yogurt quality. In the whole process, attention should be paid to aseptic operation. Workers should wear sterile overalls, sterile gloves and masks, and clean their hands. They must be vaccinated without masks to prevent all kinds of bacterial pollution. Quality standards. The appearance of high-quality yogurt is milky white or yellowish, the surface is smooth, the curd is firm, the tissue is delicate, the texture is uniform, a small amount of whey is allowed to precipitate, there is no bubble, the sour and sweet taste is moderate, and there is no pungent smell or other peculiar smell. If there are bubbles in yogurt, or the bottle cap bulges, or there is an odor such as spicy taste, it means that fresh milk has been contaminated by miscellaneous bacteria during fermentation and cannot be eaten. If the seed (koji) produced has the above situation, it must not be used for production to prevent unnecessary losses. If it is overtime at an appropriate temperature, there is little milk coagulation, whey precipitation, or even no milk coagulation, and a large number of suspended substances appear, which indicates that the strain has been seriously degraded or contaminated by miscellaneous bacteria and should be stopped. If the strain declines, the declining strain can be cultured on inclined culture medium, purified and rejuvenated, and then propagated to obtain excellent production strain. 1, drinking yogurt drinks does not lose weight.
Yogurt is made of high-quality milk fermented by lactic acid bacteria, which belongs to the category of milk in essence. Yogurt drink is just a drink, not milk. Drinking yogurt helps to lose weight, while drinking yogurt drinks will only backfire. Generally speaking, yogurt drinks are drinks with high sugar content. Therefore, drinking yogurt drinks to lose weight will cause you to consume too many calories.
2. Low-fat yogurt is slimmer.
Yogurt can help you lose weight, but if you want to achieve better slimming effect, you should choose low-fat yogurt. Excessive fat intake is also a major cause of obesity, and the calcium contained in low-fat yogurt can help you burn fat faster without excessive fat intake, which is very beneficial to healthy weight loss.
3, drink yogurt to lose weight can not be excessive
Don't think that yogurt can lose weight, drink too much. No matter what food it is, enough is enough. Drinking too much yogurt will lead to hyperacidity, affect the secretion of gastric mucosa and digestive enzymes, and reduce appetite. Those who have hyperacidity, often feel weak spleen and stomach, and abdominal distension should not drink more. For healthy people, about 250 grams a day is more appropriate.
Drinking yogurt alone can't help you lose weight.
Yogurt is really a slimming product. Not only delicious, but also can accelerate fat burning. However, it is unscientific to lose weight only by drinking yogurt, which will not only reduce metabolism when restoring diet, but also lead to unbalanced nutrient intake, which is not conducive to health and slimming.
5, yogurt fasting method does not lose weight.
Yogurt fasting is one of the most popular ways to lose weight, but it is not popular or good. A healthy diet is the king of losing weight. In the case of insufficient calorie intake, the body will enter the self-protection mode, and the calorie intake will become fat and be stored, so it is impossible to lose weight!
6. It's enjoyable to drink yogurt late at night.
Eating too much at night and exercising too little will lead to insufficient calorie consumption, which will lead to obesity in the long run. Therefore, eating less at night is a very effective secret to lose weight. But in order to prevent energy shortage at night, you can drink some low-fat yogurt after meals, which can increase satiety and reduce calorie intake!
7. Salted yogurt will make you fat.
The sodium contained in Xianyouge salt will keep water in the body, but it will increase weight. Not only can't you lose weight, but it will make you fatter and fatter. Studies have shown that people can only consume 6g of salt in 1 day. In addition to normal diet, salty yogurt diet will lead to excessive salt intake, which is also one of the drinks that hinder weight loss.
8. Yogurt is a good helper for wrinkle removal and beauty.
Yogurt contains lactic acid, citric acid and other organic acids, and its diluent has obvious bactericidal and antiseptic effects. It is known as the "cleaner" of mucosal tissue, which helps to soften the sticky surface of skin and remove dead old cells. In the process of digestion and absorption of yogurt, wrinkles on the face will be eliminated. Vitamin A, vitamin E and carotene contained in yogurt can prevent skin from keratinization and dryness, make skin white, tender, elastic and shiny, and avoid wrinkles.
9. The larger the quantity, the better.
Many people like to drink yogurt, and even regard it as a drink, several bottles a day. Experts pointed out that the more yogurt you drink, the better, especially the yogurt with the status of health food, which needs to be controlled. Experts pointed out that health food is a functional food with specific effects, and it can't be eaten in large quantities at will like ordinary food. But pay attention to the appropriate crowd, usage and dosage, and don't eat too much.
10. Don't drink on an empty stomach after meals.
Because gastric acid has bactericidal effect, it is best not to drink yogurt containing probiotics on an empty stomach, but it is better to drink it after meals. In order to keep the activity of probiotics contained in yogurt, it is best not to drink hot drinks before and after drinking yogurt.
1 1. It can only be refrigerated but not heated.
Many people know that Qian Qian "bacteria" in yogurt is a good thing, but they don't know how to preserve it. Professor Nan Qingxian introduced that when yogurt was first produced, it was full of live bacteria, and only by refrigeration can live bacteria be well preserved. Some people like to drink hot yogurt, which is more luxurious.
12. You can add your own fruit yogurt if you want.
Experts remind that if you want to enrich the taste of yogurt, you may wish to add it at home. Fruit, jam and pulp are all processed by multiple processes, and the naturalness is definitely not as good as that of fresh fruit. If you want to increase the taste of yogurt, you might as well cut the fruit into pieces and make yogurt at home.
13. The thicker the yogurt, the better.
Many consumers think that the thicker the yogurt, the better, but in fact, many very thick yoghurts just add various thickeners, such as hydroxypropyl distarch phosphate, pectin, gelatin and so on. Too much thickener can satisfy the taste, but it is not good for the body.
Drink a large cup of yogurt (about 200ml) and eat a whole wheat bread/a bowl of oatmeal. Buy low-sugar yogurt or low-fat yogurt (fat content 1.0 ~ 1.5%). If not, use protein content >; 2.3% ordinary yogurt doesn't matter. Be careful not to buy protein content.
When the yogurt prepared by the above method is cooled to 15℃, food-grade citric acid is added to adjust the pH value to 4. 1, then the mixture is stirred, and 29kg of orange pectin solution and 3.5kg of orange essence are added. The preparation method of citrus pectin solution is as follows: 2.2 kg of citrus pectin is added to 27 kg of water and stirred evenly. It is best to homogenize the above mixture with colloid mill at 20MPa and then heat it to 565,438 0℃. In the whole process, pay attention to the temperature difference between the heating medium and the material should not be higher than 5℃. When the temperature reaches 5 1℃, check the temperature quickly and accurately. And let it cool to 32℃, pay attention to the temperature difference between the cooling medium and the material should not be higher than 5℃. When the material is cooled to 32℃, it is homogenized again under the pressure of 20MPa, and then heated to 90℃ for 30s. Pay attention to continuous stirring during heating and heat preservation. In addition, during heating sterilization, the temperature difference between the heating medium and the material should not exceed 5℃. Finally, the sterilized materials are cooled to 22℃ and packaged under aseptic conditions at this temperature to obtain the final product. At this time, the number of bacteria was detected, and the result was 90 /mL. If this product is stored at room temperature, there will be no whey precipitation and flavor deterioration after 6 months.
(2) In the second method, all the operations in 1 are repeated, but the control parameters need to be slightly changed, that is, when the material is heated to 90℃ and sterilized for 30s, the cooling temperature is changed from 22℃ to 30℃, and packaging is carried out at this temperature. The product was stored at 65438 05℃ for 6 months, and there were still no quality accidents such as whey precipitation and flavor deterioration.
(3) The third method repeats the operation of the first method, but sugar and fruit essence are not added in the formula. After aseptic packaging, the bacterial count of the product prepared according to the above formula is 92 /mL. After storage for 6 months, there is no separation and precipitation of whey, and its flavor is like fresh products.
(4) Method 4 repeats the production operation of method 1, but changes the following process parameters. One is to change orange essence into raspberry essence (also called raspberry). Secondly, when the temperature rises to 565,438+0℃, the temperature difference between the heating medium and the cooling medium and the material is 8℃, which decreases from 565,438+0℃ to 32℃. The products made according to this process and formula have no whey precipitation and precipitation, and the flavor has not changed after being stored at room temperature for 6 months.
(5) The production process of the fifth method remains unchanged, but after the last homogenization, the materials are put into glass bottles and then sterilized at 90℃ for 30s. Finally, cooling to room temperature to obtain the product. The product prepared by this method is stored at room temperature for 6 months, and the flavor of the product remains unchanged, and there are no quality accidents such as whey precipitation and precipitation. 1. No fruit can be added to all yogurts, let alone fruit yogurts.
2. If the temperature of heated milk is too high, it will kill lactic acid bacteria in yogurt, leading to fermentation failure. Too low a temperature will cause slow fermentation, so don't burn it to the touch (microwave heating often causes uneven heating, so stir it with a spoon and try the temperature again).
3. Don't use the heat preservation file of the rice cooker for fermentation, because the heat preservation temperature is too high, and the rice cooker must be powered off during heat preservation fermentation. If you make yogurt in winter, you can put the porcelain cup on the heating for fermentation.
4. It is best to use a porcelain cup with a lid or a hard plastic cup for fermentation containers, but if the quality of the cup is not up to standard, it will be easily deformed when heated and disinfected. Cover is very important, lactic acid bacteria are anaerobic, and anaerobic environment is more conducive to fermentation.
5. It is best not to use disinfectants for disinfection of containers, because not cleaning will kill lactic acid bacteria and make fermentation fail. Heating disinfection is the safest method.
6. There are also anti-milk (including antibiotics) or reduced milk (milk reduced by milk powder) that are not suitable for cooperative production of yogurt.
7. Due to the unstable quality, the fermented yogurt occasionally fails. In order to ensure the quality of yogurt, you can go to the pharmacy to buy some golden bifid as pure strains (not to mention the quality of golden bifid). Moreover, the yogurt fermented in this way is rich in Bifidobacterium and Streptococcus thermophilus, which is beneficial to health)
8. The best time to drink yogurt is after meals. When you are hungry, too high stomach acid will kill lactic acid bacteria.
9. Yogurt has a laxative effect and is not suitable for babies;
10. Don't drink strong tea or take antibiotics before and after drinking yogurt.
1 1. Yogurt cannot be heated to drink. In summer, it is advisable to buy and drink now, and in winter, it can be stored at room temperature for a certain period of time before drinking.
12. Don't drink yogurt on an empty stomach.
It is best not to eat yogurt when you are hungry, because the acidity in the stomach is high (pH 2) on an empty stomach, lactic acid bacteria are easily killed by gastric acid, and the health care function is weakened. About 2 hours after a meal, the gastric juice is diluted, and the pH value in the stomach (pH value rises to 3 ~ 5) is most suitable for the growth of lactic acid bacteria (pH value suitable for the growth of lactic acid bacteria is above 5.4). Therefore, this time is the best time to drink yogurt.
13. It should not be taken with antibiotics.
Antibiotics such as chloramphenicol and erythromycin and sulfonamides can kill or destroy lactic acid bacteria in yogurt, making it lose its health care function. But this does not affect the content and digestion and absorption of nutrients in yogurt.
14. Rinse your mouth after drinking.
With the development of yogurt and lactic acid series drinks, the rate of dental caries in children is also increasing, which is related to the corrosive effect of lactic acid on teeth. Therefore, rinse your mouth in time after drinking yogurt, or it is best to use a straw to reduce the chance of lactic acid contacting your teeth.
Yogurt needs refrigeration.
Yogurt needs to be refrigerated at 4℃. During storage, the acidity will continue to increase, making yogurt more acidic. If the storage conditions are good, yogurt will not go bad, otherwise it will breed bacteria, yeast or Bacillus and make it go bad. This kind of yogurt can't be eaten. When you buy yogurt in hot summer, you must see if the milk seller has a freezer, otherwise the quality of yogurt will be difficult to guarantee. If the finished product does not coagulate, it means that the production has failed and it is not drinkable.
Precautions for feeding babies
It should be mixed with infant formula. Generally, milk powder should be mixed with brand-name yogurt, accounting for one-third of the total volume. It is not appropriate to simply feed yogurt, mainly considering nutritional balance. This also has the advantage that the prepared milk is not easy to go bad. Other concerns, such as acid corroding gastrointestinal tract and even destroying probiotics, are unscientific (yogurt itself is the product of probiotics).
Yogurt can't be mixed with yogurt at will. It goes well with many foods, especially breakfast with bread and snacks. It is dry and thin, delicious and nutritious. But don't eat it with high-fat processed meat such as sausages and bacon. Because nitrate, that is, nitrous acid, is added to processed meat, it will form nitrosamines with amines in yogurt, which is a carcinogen. If it is eaten with pickled food, it is best to eat it with fresh fruit, which can prevent the formation of carcinogenic nitrosamines, because vitamin C in fruit will preferentially react with sodium nitrite in pickled products. Yogurt should not be taken at the same time with some drugs, such as chloramphenicol, erythromycin and other antibiotics, sulfonamides, etc., which can kill or destroy lactic acid bacteria in yogurt. If you like yogurt, please remember that yogurt is very suitable for eating with starchy foods, such as rice, noodles, steamed bread and bread.
Yogurt contains more than 20 kinds of nutrients, especially a cup of yogurt (150ml) can provide 30% energy and calcium and 10% protein for babies.
To put it simply, if your child (1 ~ 3 years old) drinks150ml yogurt every day, it is equivalent to meeting 1/3 of the energy and calcium he needs for all-day growth and development. Yogurt is similar to human milk and easy to digest, especially suitable for infants with immature digestive system.
Yogurt can promote brain development. Yogurt contains galactose, which is a component of cerebrosides in the brain and nervous system, and is closely related to the rapid growth of the brain after the baby is born. Before the age of two, it is a critical period for brain development. At this time, ensuring sufficient energy and galactose supply has a good effect on promoting the growth and development of infants.
Yogurt can prevent diarrhea. Diarrhea is the most common disease in infancy. Yogurt contains a lot of lactic acid bacteria, and its acidity is suitable. Drinking yogurt regularly can effectively inhibit the production of harmful bacteria and improve immunity. Therefore, it can prevent diarrhea or shorten the duration of chronic diarrhea and reduce the incidence of acute diarrhea. Some scholars believe that drinking 0.5 ~ 0.75 kg of yogurt every day can treat diarrhea. Yogurt is superior to antibiotics in treating diarrhea, because drinking yogurt can reduce the occurrence of antibiotic resistance. Yogurt can improve the sensitivity of antibiotics to pathogenic bacteria, so it is very beneficial to the health of infants.