When I drink yogurt, I must first freeze them and then scrape them clean with a spoon. Some yoghurts look like smoothies after freezing, while others are ice cubes. If you eat too much, you will know that it is frozen, which means that the milk content is high. If frozen, the purity of milk is not high, but there is more water, so I will choose to buy high-purity milk and freeze it. Because freezing will reduce the acidity of yogurt, if you are used to drinking frozen yogurt and then drinking unfrozen yogurt, you will feel particularly sticky.
Problems needing attention in drinking yogurt
Differentiate varieties
At present, there are many kinds of "milk yogurt" made of milk or milk powder, sugar, lactic acid or citric acid, malic acid, spices, preservatives, etc., which do not have the health care function of yogurt, so we should carefully identify them when buying.
Yogurt can't be heated to drink.
Once yogurt is heated, it will kill a large number of active lactic acid bacteria, which will not only lose its nutritional value and health care function, but also change the physical properties of yogurt, form precipitation and lose its unique taste. Therefore, drinking yogurt can't be heated. You can buy it in summer and put it at room temperature for a certain time before drinking it in winter.
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.
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.
Rinse your mouth in time 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.
What's so good about frozen yogurt
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Source: China Low-temperature Food Network Adding Author: Oslo coffee adding time: April 2005-1710: 21:55.
Frozen yogurt is a kind of nutritious and delicious food, which not only maintains the nutritional characteristics of milk, but also increases its unique advantages. Frozen yogurt tastes sweet and sour and is rich in nutrition, which is suitable for the special needs of people of all ages. It can be used as an auxiliary food with different dietary structures, especially suitable for drinking in weather.
Frozen yogurt: more easily absorbed by the human body.
Frozen yogurt, like milk, has high calcium content and is a good natural calcium source. Every 100 g of frozen yogurt or milk contains about 100 mg of calcium, while the same amount of soybean milk contains about 10 mg of calcium. Compared with other foods rich in calcium, frozen yogurt is simple and convenient to eat. Every100g of shrimp skin contains about 990 mg of calcium, while the average adult will not eat more than10g of shrimp skin in one meal and can provide less than100g of calcium. Children can easily drink a small cup of frozen yogurt125g, from which they can get about120mg of calcium.
Frozen yogurt is a good source of B vitamins, rich in vitamin B2, vitamin B 12, choline and so on. They are all small molecules necessary for normal metabolism of human body. There are more vitamins B 1, B2 and B6 in frozen yogurt than in milk. Every 250 ml of frozen yogurt can provide about 30% of vitamin B2, vitamin B 12 and pantothenic acid needed by human body every day.
Rich in probiotics
Frozen yogurt is rich in lactic acid bacteria, which is not inferior to some health products with probiotics as the main functional component, and most of the bacteria in frozen yogurt are live bacteria, which can obviously improve the intestinal flora and relieve constipation. Lactic acid bacteria can inhibit the growth of bacteria in the intestine. It forms a biological barrier, and lactic acid and fatty acids produced by its metabolism reduce the pH value of the intestine, and together with antibiotics secreted by lactic acid bacteria inhibit or kill intestinal pathogenic bacteria, thus preventing and treating diarrhea caused by pathogenic bacteria.
Frozen yogurt with various flavors.
At present, the frozen yogurt on the market is really varied and dazzling. As far as packaging materials are concerned, there are bottles, plastic cups, plastic bags, paper house packaging and other packaging materials, most of which need to be refrigerated at low temperature, and the shelf life ranges from a few days to 20 days.
Curing and stirring type
Coagulated frozen yogurt is made by fermenting raw materials such as milk directly in glass bottles or porcelain bottles, and the finished product solidifies and feels sticky; Stirred frozen yogurt is made by fermenting milk and other auxiliary materials in a large fermentor, then slowly stirring and selling them in plastic cups, plastic bags or paper packaging boxes, which feels a little thin.
These two kinds of frozen yogurt taste slightly different. Because of the different processing procedures, solidified frozen yogurt is homogenized and tastes delicate; The stirred frozen yogurt can be mixed with fruit or fruit essence to make various flavors. Although the taste is different, the nutritional components of the two are basically the same, and there is no difference in nutritional value.
skill
The shelf life of porcelain bottles is generally 1-3 days, and the shelf life of plastic cups and soft bags can reach about 14 days.
Original flavor VS seasoning (fruit material)
Pure frozen yogurt, fermented only with milk as raw material; Adding sugar, flavoring agent or natural fruit raw materials to milk, and then fermenting to obtain flavored frozen yogurt or fruit frozen yogurt with rich taste. The contents of vitamins and inorganic salts in fruit frozen yogurt may increase due to the addition of causal materials, and its nutritional value will be improved to some extent.
Full fat and degreasing
From the fat content, it can be divided into full-fat frozen yogurt, partially defatted or defatted frozen yogurt and sugar-free frozen yogurt that diabetics can choose. Parents can choose low-fat or sugar-free frozen yogurt for obese children.
Tip: How to judge its quality from the packaging and instructions?
* Nutrition label: The protein content of frozen yogurt is generally above 2.8%.
* Ingredients: Usually frozen yogurt has no additives, and the ingredients are mainly fresh milk, sugar (such as white sugar) and lactic acid bacteria. Seasoned frozen yogurt or fruit frozen yogurt, sometimes a small amount of stabilizer, fruit or fruit essence is added, but there is no water and preservative (such as sorbic acid).
* production date: the closer the purchase date is to the production date, the better, and it should be within the warranty period. * packaging: the packaging is complete and clean; The manufacturer has comprehensive information, such as company name, address, postal code, telephone number, etc. (Source: Shanxi News Network Shanxi Evening News Network Editor: Jin Huan)
/article/yswh/zgcp/200602/78447.html frozen yogurt pie, very nice picture ~ ~ ~
Pineapple frozen yogurt /n4988c5 1.aspx
[Raw material/seasoning]
Original yogurt 1, 5 cups, 4 pieces of pineapple (canned), 6 tablespoons of honey, 5 tablespoons of whipped cream 1, lemon juice 1 tablespoon, and a small amount of vanilla extract.
[production process]
1, put the original yogurt and honey into a bowl and mix well.
2. Add whipped cream, lemon juice and vanilla extract and mix well.
3. Pour 2 into a stainless steel flat-bottomed mold and put it in the refrigerator 1-2 hours.
4. Add the egg white and refined sugar into the bowl and foam until it is thick, that is, the egg white will fall off from the bubbler.
5. After freezing, take it out and stir it, add small pieces of pineapple cut into 7-8 mm square, freeze it again, and repeat this for 3-4 times.