Many children's shoes are asking about the proportion of bacteria powder when making yogurt. Honestly, I really ...

First, I strongly don't recommend that you use mushroom powder to make yogurt. In my opinion, this is just a way for merchants to bind you. I come from Shijiazhuang. I run a yogurt shop and have contact with food raw material suppliers. They said they had never heard of cooking with mushroom powder. Bacterial powder can be customized from Beijing, 1000+ silver. Used in large-scale assembly line production operations. Make your own yogurt, or even open a yogurt shop, all of which are yogurt bought in the supermarket. Just remember that it is original fermentation. Because there are no strains on the market, everyone has to go to the factory again and again to buy them.

Second, some children's shoes say that yogurt is not solidified, and the bacterial powder is relatively pure. I think it may be the choice of yogurt. Must be original fermented! I'm from Shijiazhuang, and I use yogurt from Junlebao. Of course, at the beginning, I wasted 100 kilograms of milk to make the perfect yogurt.

Third, some children's shoes say that yogurt is added with preservatives, thickeners and so on. I can only say ... 1, your strain may not have added these. 2. The ratio I introduced is about 1: 100. I think, with such a large amount of dilution, those things should have little impact ~

If you ask me the proportion of yogurt as starter, I think, basically, you can make a yogurt machine by buying the smallest bag in the supermarket.

What brand of bacteria is good for homemade yogurt?

Yesterday, three brands were compared and experimented: Chuanxiu, Kernel and Yiyuga. Chuanxiu's is the worst. There are few active bacteria, and the fermentation is sparse like a semi-finished product, with poor coagulability and poor taste. I really don't know how such a large market share was fooled. I haven't tested Jiajiale, so I intuitively guess it should be similar to Chuanxiu. ) nucleolus is average. The fermentation maturity is qualified and the solidification degree is ok. The taste is slightly sour and the slippery feeling is slightly poor. 6 bacteria eat too much. Bacteria are even worse. Beneficial bacteria are the most reliable. Basically close to the imported strains we use. We make yogurt, right? Fermented yogurt is a technical job. In addition to strains, milk source, temperature and time are all critical. There may be some design defects in domestic yogurt machine. If the inner container is made of thick ceramics (yogurt was fermented in a clay pot in the old society) and the fermentation temperature is carried out in a water bath, the temperature will be relatively stable during the fermentation process, which is the most obvious improvement to the quality of finished milk. Another trick is not to put the fermented hot yogurt in the refrigerator. It's best to let it cool naturally and then put it in the refrigerator.

What strains of homemade yogurt are good, and what strains of homemade yogurt are good?

What bacteria are used in homemade yogurt? Homemade yogurt needs to be fermented by bacteria. For the selection of strains, you can choose fermented bacteria powder or commercially available yogurt.

But if you make your own yogurt with the bought strains, you can ferment them two or three times. If you use yogurt on the market as seeds, use it once or twice at most.

If you want to increase the use times and reduce the cost of making yogurt, the premise is that the operation of making yogurt is standardized enough, and the quality of homemade yogurt for planting is high enough.

Is it better to use mushroom powder or commercially available yogurt? The answer is yes, both of them can make yogurt.

The key point is that 1 adds freeze-dried strains when using bacterial powder, which can wake up and play a role in a warm environment.

When using commercially available yogurt, you must pay attention to buying the latest refrigerated yogurt, because with the extension of storage time and the increase of storage temperature, the number of live bacteria will decrease continuously, which will affect the effect of making yogurt.

It must be noted that yogurt sold at room temperature should not be used as seeds, because the number of live bacteria has been seriously reduced, and the safety of making yogurt cannot be guaranteed.

When buying bacterial powder, do you buy a lot of health bacteria or the simplest one? The basic requirement for making yogurt with two kinds of bacteria is to have enough Lactobacillus bulgaricus and Streptococcus thermophilus, and you can buy the powder of two basic bacteria.

Other health-care bacteria, such as some strains of Lactobacillus acidophilus, Bifidobacterium and Lactobacillus casei, have been proved to be beneficial to health if they can be colonized in human large intestine.

But if you need the benefits of these bacteria, the premise is that there are enough live bacteria after fermentation.

Which kind of homemade yogurt strain is good?

I used beneficial bacteria plus. In addition, it is recommended to eat it half an hour after meals, not exceeding 200ml； per day; The main function of yogurt is to relax bowels, maintain intestinal health and nourish stomach; Homemade yogurt, the first choice is beneficial bacteria.

What are the benefits of making your own yogurt?

Homemade yogurt needs lactic acid bacteria, but lactic acid bacteria include many categories, and all bacteria that can decompose lactose to produce lactic acid are generally called "lactic acid bacteria". Among these lactic acid bacteria, there are two main kinds that can be used to make yogurt, namely "Streptococcus thermophilus" (English code name is S) and "Lactobacillus bulgaricus" (English code name is L).

Streptococcus thermophilus is a kind of streptococcus, while Lactobacillus bulgaricus is a kind of Lactobacillus. These two kinds of lactic acid bacteria have "contact effect", and they help each other, which can promote the speed of acid production, make yogurt solidify normally and produce better flavor. By mixing these two bacteria, liquid milk can be made into solidified yogurt, then added to milk and cultured at 40-42℃ for several hours.

However, yogurt made of only these two kinds of bacteria can't be called high-quality yogurt, because Streptococcus thermophilus and Lactobacillus bulgaricus are essential for making yogurt, but their health care function is not very strong, and they can't colonize the large intestine themselves, but they are only "transient" health care bacteria. In other words, these bacteria only play a role when passing through the gastrointestinal tract, and cannot play a role in "regulating intestinal flora".

Therefore, it is necessary to add some probiotics to make yogurt with good flavor and good health care effect.

The so-called probiotics are the general name of living microorganisms that play a beneficial role in the host by improving the balance of intestinal flora. Probiotics often added in dairy products are mainly Lactobacillus acidophilus (code A) and Bifidobacterium (code B, including many varieties), and some strains of Lactobacillus casei. These strains have strong health functions (such as improving digestion and absorption, regulating intestinal flora, etc.). ) and may be colonized in the body.

So, why add S and L to all yoghurts instead of fermenting with probiotics A and B? This is because the taste of dairy products fermented by these probiotics alone is not ideal. Moreover, their living conditions are so bad that it is difficult to ensure the success of fermentation. For example, Bifidobacterium (B) is an anaerobic bacterium. They are so delicate that they will die at the sight of oxygen, but it is difficult for ordinary fermentation methods to completely avoid oxygen. Therefore, in order to ensure the taste and taste of yogurt is satisfactory, probiotics usually mix two "conventional" strains, S and L. At present, the most common probiotic yogurt is to add some strains A and B in addition to S and L.

It is worth mentioning that yogurt containing probiotics is not the only thing worth drinking. Although traditional yogurt does not contain active lactic acid bacteria, its nutritional value can not be ignored. This is because, in the process of lactic acid bacteria fermentation, the nutritional components of milk are not reduced, and this process decomposes lactose, increases the vitamin content, improves the utilization efficiency of calcium, and also produces enzymes that help decompose lactose and protein. Therefore, even without special probiotics, drinking yogurt is beneficial.

The strains of homemade yogurt must have Lactobacillus bulgaricus and Streptococcus thermophilus, otherwise it is difficult to make yogurt or the flavor is unacceptable. These two kinds of bacteria are enough to make yogurt. If you want to add other health-care bacteria, you must mix them with the two kinds of bacteria according to the ratio suggested in the instructions, but you don't have to be too obsessed with the types of health-care bacteria, and you can't make all health-care bacteria into yogurt.

It doesn't matter if you don't buy strains, as long as you find your favorite probiotic yogurt in the market and mix it with milk, you can make strains. In order to ensure the success of production, the reasonable proportion of finished yogurt as a strain is 1 yogurt plus 10 ~ 20 milk. However, self-made yogurt can only be inoculated once at most, and the number of passages is increased, so that yogurt will solidify more and more slowly, the flavor will become worse, and the safety may be affected by miscellaneous bacteria.

What kind of bacteria powder is better for homemade yogurt or yogurt?

The answer is bacterial powder; Because when using bacterial powder, freeze-dried strains are added, which can "wake up" in a warm environment. However, the repeated use of commercial yogurt will age and reduce its vitality, thus losing the probiotic effect and possibly breeding miscellaneous bacteria; The proportion of bacteria will also be unbalanced, and the growth of probiotics cannot be guaranteed.

What bacteria is yogurt made of?

At present, it is recognized that the best strain for making yogurt is Bulgaria bacillus. Buy your favorite yogurt, and look at those strains of yogurt. After all, everyone has different tastes.

Can yogurt strains be homemade? What kind of strain is good for homemade yogurt?

What kind of yogurt do you want to make? You can buy ready-made yogurt in the supermarket. You can choose your own variety. When eating, dig out half of it with a spoon scalded with boiling water and keep it as the base material for making your own yogurt. Note that all utensils must be scalded with boiling water.

What bacteria are used to make yogurt better for your health?

The strain determines the taste of yogurt, and the yogurt made by the strain of handmade yogurt is mellow and sweet! ! And it is made without additives! !

Taste its customers' yogurt and use its customers' strains to make your yogurt sweet and sour! !