The classification of yogurt and common misunderstanding - Shenzhen Cow Hair Black Food Technology Co., Ltd.

Original title: The classification of yogurt and common misconceptions - Shenzhen Cow Hair Black Food Technology Co., Ltd.In recent years, as the level of material life has increased, more and more consumers began to pay attention to healthy eating, in which many people choose to drink yogurt instead of other drinks. According to the 2012-2017 Yogurt Industry Investment Decision Research and Trend Advisory Report, among the many dairy products, yogurt is the fastest growing variety in China's dairy products, not only showing a straight-line upward trend in production, but also with a sales growth rate of more than 40%, far higher than the development of other dairy product segments. Data show that in the past few years, the average annual consumption of yogurt in urban residents has grown at a compound rate of more than 20%, exceeding the growth rate of residents' income. But looking at the supermarket all kinds of face value yogurt packaging, many friends with dysle fewer choices must have collapsed, cattle hair black today to discuss how to choose yogurt.the classification ofblack yogurt yogurt is a product made from cow's milk as raw material sterilized, cooled and inoculated. Compared with cow's milk, yogurt's nutritional content is more perfect and easier to digest and absorb, and the lactose contained is partially broken down into semi-lactose and glucose, which in turn is converted into organic acids such as lactic acid. Yoghurt also contains extracellular polysaccharides, minerals, aromatic substances, flavored substances and so on. These substances play an important role in providing body nutrition, regulating intestinal micro-ecology, and promoting human health.according to national standards, yogurt can be divided into 4 categories: sour milk, fermented milk, flavored yogurt, flavor fermented milk.milk: products made from raw cow (sheep) milk or milk powder, fermented by sterilization, inoculation of Streptococcus aureus and Lactobacillus Bulgaria (Bulgarian subseed of Lactobacillus dexterity).fermented milk: raw cow (sheep) milk or milk powder as raw materials, after sterilization, fermentation made of pH reduced products, there is no limit of bacteria.flavored yogurt: In addition to milk/milk powder, other ingredients are added to yogurt, such as food additives, fruits and vegetables or cereals. As long as the milk/milk powder content is more than 80% and the protein content is 2.3%.flavor fermented milk: in addition to milk / milk powder, after inoculation fermentation, but also added other ingredients, and there is no limit to bacteria.How to identify yogurt quality High-quality sour milk appearance is milky white or slightly yellow, smooth surface, condensed milk strong, delicate tissue, uniform texture, allowing a small amount of whey prose, no bubbles, sweet and moderate, no spicy and other odors. If there are bubbles in the sour milk or the bottle cap drum or spicy and other odors, the fresh milk in the fermentation process has been contaminated by bacteria can not be eaten.is fermented from fresh milk and is rich in protein, calcium and vitamins. Yoghurt can be a good choice, especially for those who can't enjoy milk because of lactose intolerance. But many yogurts have been made into "desserts" filled with sugar and a variety of processed fruits, which merchants use to disguise them as healthy foods. Therefore, it is best to choose regular yogurt when buying, if necessary, add some fruit yourself.Yoghurt has quality problems such as non-solidification or clot is not tight, fragile, whey separation, thin soup, then these yogurts belong to the quality is not off, can not be purchased;when buying yogurt, we should pay attention to the following points:first, according to the need to carefully look at the nutrition label, choose a high protein content.choose the type according to the taste needs.third to try to buy large brand products.common misconceptions the thickness of yogurt is not directly related to nutrition, and is closely related to the method of making. Depending on how it is made, yogurt is divided into solidified and stirred types. China's traditional glass bottles and porcelain bottles of yogurt is a solidified yogurt, this yogurt taste thick. And on weekdays people often drink fruit yogurt is a stirring type of yogurt, relatively thin. . 2. In fact, a good taste of solidified yogurt nutrition is no better than stirred yogurt. Stirring yogurt particles delicate, more suitable for digestion. Some stirring yogurts, in order to increase thickness, will be added to the process of thickening agent. Common is gelatin and dietary fiber, gelatin is a protein collus, easy to be absorbed by the human body. Dietary fiber includes seaweed gum, pectin, plant seed glue, etc. , they help digestion, and no heat, beneficial to the human body harmless. Compared with coagulant yogurt, agitator yogurt has a better flavor and more comprehensive nutrition. However, some thickeners are deglycation and modified starches produced by starch hydrolysing, which have high sugar content and can lead to elevated blood sugar.
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