During fermentation, about 20% of sugar and protein in milk are hydrolyzed into small molecules (such as galactose and lactic acid, small peptide chains and amino acids). ), and the fat content in milk is generally 3%-5%. After fermentation, the fatty acids in milk can be increased by 2 times compared with raw milk. These changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients can also be improved. Yogurt is fermented from pure milk. Lactic acid bacteria can not only retain all the nutrients of fresh milk, but also produce various vitamins necessary for human nutrition, such as VB 1, VB2, VB6, VB 12, etc. [3]
3 nutritional value editor
Nutrient composition table (according to100g):
nutritional ingredient
content
nutritional ingredient
content
nutritional ingredient
content
Calories (calories)
Seventy two
Carotene (microgram)
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 (gram)
2.5
Nicotinic acid (mg)
0.2
Potassium (mg)
150
Cellulose (g)
Cholesterol (mg)
15
Phosphorus (mg)
Eighty-five
Vitamin a (microgram)
26
Magnesium (mg)
12
Sodium (mg)
39.8
Vitamin c (mg)
1
Calcium (mg)
1 18
Selenium (microgram)
1.7 1
Vitamin e (mg)
0. 12
Iron (mg)
0.4
Yogurt is fermented from pure milk, which not only retains all the nutrients of fresh milk, but also produces many vitamins necessary for human nutrition, such as VB 1, VB2, VB6, VB 12, etc.
Beneficial function
First, it can decompose lactose and protein in milk, which is easier to be digested and absorbed by human body.
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:
1. Maintain the ecological balance of intestinal flora, form a biological barrier, and inhibit harmful bacteria from invading the intestine.
2. 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.
3. Yogurt contains a variety of enzymes to promote digestion and absorption.
All kinds of delicious yogurt (20 sheets)
4. By inhibiting the growth of saprophytic bacteria in the intestine and the toxins produced by corruption, the liver and brain can be protected from these toxins and aging can be prevented.
5. 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.
6. Improve human immune function. Lactic acid bacteria can produce some substances that 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.
7. Lowering blood pressure: According to Dr. Alvaro A Liang, an epidemiological researcher at Harvard School of Public Health, 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. Some manufacturers of milk-containing beverages began to play "edge ball" on product names, and marked vague product names such as "yogurt", "yogurt" and "yogurt" in big letters on product packaging. If you look closely, you will find that there are several other key small words beside them-"milk drink", "drink" and "drink".
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.
efficacy
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. [4-5]
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 lot of active lactic acid bacteria and short-chain fatty acids, which can promote intestinal peristalsis, thus treating constipation and losing weight.
Nutritional analysis
1. Yogurt can promote the secretion of digestive juice and increase gastric acid, thus enhancing people's digestive ability and promoting appetite.
2. Lactic acid in yogurt can not only turn weak acidic substances in the intestine into weak alkaline substances, but also produce antibacterial substances, which have a health care effect on the human body.
Mexican nutrition experts say that drinking yogurt regularly can prevent cancer and anemia, improve psoriasis and relieve malnutrition in children.
4. when making yogurt, some lactic acid bacteria can synthesize vitamin c and increase the content of vitamin C.
5. During pregnancy, yogurt not only provides necessary energy, but also provides vitamins, folic acid and phosphoric acid; It can also inhibit osteoporosis caused by calcium deficiency in female menopause; Eating yogurt every day in old age can correct the nutritional deficiency caused by partial eclipse.
6. Yogurt can inhibit the growth of intestinal spoilage bacteria, and also contains active substances that can inhibit the synthesis of cholesterol reductase in the body, stimulate the body's immune system, mobilize the body's positive factors, and effectively fight cancer. Therefore, regular consumption of yogurt can increase nutrition, prevent and treat arteriosclerosis, coronary heart disease and cancer, and lower cholesterol.