Homemade Yogurt
by Dazzling silk scarf
Favorite
Difficulty
Normal
Time
2h
Serving
2
The basic introduction of yogurt Yogurt is a kind of milk product that is made of fresh milk as raw material. After pasteurization, beneficial bacteria (leavers) are added to the milk. After fermentation, it is a milk product that is cooled and filled. At present, yogurt products on the market are mostly solidified, stirred, and fruity with various auxiliary materials such as fruit juice and jam. Compared with fresh milk, yogurt not only has all the signature nutrients of fresh milk, but also yogurt can make protein form fine milk lumps. Calcium lactate formed by the combination of lactic acid and calcium is easier to digest and absorb.
The efficacy and role of yogurt
1. Digestion-promoting yogurt contains a variety of enzymes to promote digestion and absorption.
2. Protect the intestines and stomach, maintain the ecological balance of intestinal flora, form a biological barrier, and inhibit the invasion of harmful bacteria into the intestines.
3. Anti-cancer and anti-cancer by inhibiting the growth of saprophytic bacteria and certain bacteria in the intestines, thereby also inhibiting the carcinogenic factors produced by these bacteria, to achieve the purpose of anti-cancer.
4. Prevent constipation by producing a large amount of short-chain fatty acids to promote intestinal peristalsis and a large number of bacterial growth to change the osmotic pressure to prevent constipation.
5. Drinking yogurt for beauty can moisturize skin, improve eyesight, strengthen teeth and strengthen hair. The original prisoner is that yogurt is rich in calcium, which is easier to digest and absorb, and has a high utilization rate.
6. Improving immunity Lactic acid bacteria can produce some substances that enhance immune function, which can improve human immunity and prevent diseases.
The nutritional value of yogurt
1. During the fermentation of milk into yogurt, about 20% of the sugar and protein in the milk are broken down into small molecules.
2. The fat content in milk is generally 3% to 5%. After fermentation, the fatty acids in it can be twice as resistant as the raw materials. These changes can make the yogurt easier to digest and absorb, and the utilization of various nutrients can therefore be improved.
3. In addition to yogurt retains all the nutrients of fresh milk, lactic acid bacteria can also produce a variety of vitamins necessary for the human body during the fermentation process, such as vitamin B1, vitamin B2, vitamin B6, and vitamin B12.
4. Fresh milk is rich in calcium. After fermentation, calcium and other minerals will not change, but the lactic acid produced after fermentation can effectively improve the utilization of calcium and phosphorus in the human body, so the calcium and phosphorus in yogurt are more easily The body absorbs.
Therefore, it is safe to make your own yogurt. Don't worry, you can also add fruits and so on according to your own taste. "
The efficacy and role of yogurt
1. Digestion-promoting yogurt contains a variety of enzymes to promote digestion and absorption.
2. Protect the intestines and stomach, maintain the ecological balance of intestinal flora, form a biological barrier, and inhibit the invasion of harmful bacteria into the intestines.
3. Anti-cancer and anti-cancer by inhibiting the growth of saprophytic bacteria and certain bacteria in the intestines, thereby also inhibiting the carcinogenic factors produced by these bacteria, to achieve the purpose of anti-cancer.
4. Prevent constipation by producing a large amount of short-chain fatty acids to promote intestinal peristalsis and a large number of bacterial growth to change the osmotic pressure to prevent constipation.
5. Drinking yogurt for beauty can moisturize skin, improve eyesight, strengthen teeth and strengthen hair. The original prisoner is that yogurt is rich in calcium, which is easier to digest and absorb, and has a high utilization rate.
6. Improving immunity Lactic acid bacteria can produce some substances that enhance immune function, which can improve human immunity and prevent diseases.
The nutritional value of yogurt
1. During the fermentation of milk into yogurt, about 20% of the sugar and protein in the milk are broken down into small molecules.
2. The fat content in milk is generally 3% to 5%. After fermentation, the fatty acids in it can be twice as resistant as the raw materials. These changes can make the yogurt easier to digest and absorb, and the utilization of various nutrients can therefore be improved.
3. In addition to yogurt retains all the nutrients of fresh milk, lactic acid bacteria can also produce a variety of vitamins necessary for the human body during the fermentation process, such as vitamin B1, vitamin B2, vitamin B6, and vitamin B12.
4. Fresh milk is rich in calcium. After fermentation, calcium and other minerals will not change, but the lactic acid produced after fermentation can effectively improve the utilization of calcium and phosphorus in the human body, so the calcium and phosphorus in yogurt are more easily The body absorbs.
Therefore, it is safe to make your own yogurt. Don't worry, you can also add fruits and so on according to your own taste. "
