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Overview of the contents of this article: 1. The edible effects of flavored fermented milk 2. What are the benefits and disadvantages of fermented milk? 3. Benefits of fermented milk 4. Efficacy and function of flavored fermented milk 5. Functional characteristics of fermented milk Edible effects of flavored fermented milk The edible effects of flavored fermented milk are mainly related to its lactic acid bacteria and its fermentation process. Specifically, they are as follows: Efficacy of consumption:
1. Improve intestinal flora;
Lactic acid bacteria have a certain adsorption effect, and flavored fermented milk has strong antibacterial activity, which can inhibit the growth of harmful microorganisms and make it more effective. Lactobacilli are dominant.
The most prominent ones are acidophilus and bifidobacterium. Acidophilus can produce organic acids, H2O2 and antibiotic substances. Bifidobacterium can prevent constipation, prevent and treat bacterial diarrhea, and maintain intestinal function. The internal bacteria are in a normal balance and can synthesize B vitamins and other functions.
2. It has intestinal regulation effect and prevents intestinal diseases;
Lactic acid bacteria have strong β-lactase activity and can convert lactose into glucose, thus preventing lactose intolerance. It causes intestinal diseases such as tympanic bowel, borborygmi, and diarrhea.
In addition, some lactic acid bacteria have strong residual activity in the human digestive tract, which can provide physiologically active substances for flavored fermented milk, allowing the lactic acid bacteria to smoothly enter the intestinal tract and exert their effects.
3. Reduce blood cholesterol;
Through a large number of scientific experiments and research, scientists believe that lactic acid bacteria bacterial components or extracellular metabolites have anti-cholesterol factors.
Because lactobacilli can adhere and colonize on the intestinal mucosa, they can significantly reduce the intestinal absorption of cholesterol.
Lactic acid bacteria can absorb part of the cholesterol and convert it into cholate and excrete it from the body.
4. It has anti-tumor effect;
The lactic acid bacteria in the intestinal flora, including the lactic acid bacteria supplemented into the intestines through flavored fermented milk, can inhibit beta by adjusting the intestinal flora. -The activity of harmful bacterial enzymes such as glucosidase, β-glucuronidase, and nitroreductase reduces the role of these bacterial enzymes in converting procarcinogens into carcinogens in the intestine, thereby reducing the risk of tumors.
5. Prevent aging and extend life.
SOD, VE, and Vc in flavored fermented milk can synergistically act as antioxidants. These substances will react with peroxide free radicals to prevent aging.
What are the advantages and disadvantages of fermented milk? Benefits of fermented milk:
Fermented milk is mainly a yogurt-like substance formed after fermentation of milk.
This kind of fermented milk is very rich in lactic acid bacteria. After being ingested into the body, it can balance the flora in the intestines, improve constipation and prevent diarrhea.
At the same time, this kind of fermented milk is rich in β-lactase, which can convert lactose into glucose, thus protecting the gastric mucosa.
In addition, fermented milk can also reduce the cholesterol content in the intestine, lower blood pressure, lower blood lipids, fight free radicals, and delay aging.
(1) Inhibits the growth and reproduction of putrefactive bacteria in the intestine, and has a preventive and therapeutic effect on constipation and bacterial diarrhea.
(2) The organic acids produced in fermented milk can promote gastrointestinal motility and gastric juice secretion. Patients with achlorhydria should drink fermented milk in an appropriate amount every day to help restore health.
(3) Lactose intolerance can be overcome.
Introduction to fermented milk:
Fermented milk has a very long history. In the early days, the milk of domesticated animals (cows, sheep, goats, buffalo and camels) was boiled and then cooled to 40 degrees through natural fermentation.
Our country does not have a strict definition of fermented milk, but from foreign language materials, the following explanation can be used to describe fermented milk: various dairy products fermented by non-Lactobacillus bulgaricus.
Reference for the above content: Baidu Encyclopedia - Fermented Milk
Benefits of Fermented Milk Fermented milk products have comprehensive nutritional content, unique taste, and are easier to be digested and absorbed by the body than milk. .
Studies conducted by experts from various countries around the world have confirmed that lactic acid bacteria beverages can produce a large amount of lactic acid bacteria, other citric acid, carbohydrates, B vitamins, enzymes and other ingredients during the fermentation process.
Therefore, fermented milk products have the following functions:
(1) Inhibit the growth and reproduction of putrefactive bacteria in the gastrointestinal tract, and have preventive and therapeutic effects on constipation and bacterial diarrhea.
(2) The citric acid produced in fermented milk can promote gastrointestinal motility and gastric acid metabolism. Patients with gastric juice indigestion symptoms should consume fermented milk in an appropriate amount every day, which is beneficial to recovery as soon as possible.
(3) Ability to get rid of lactose intolerance.
(4) The 3-methyl-3-hydroxyglutaric acid and lactic acid bacteria in yogurt can significantly reduce cholesterol and prevent the elderly from cardiovascular diseases.
(5) During the fermentation process of fermented milk, lactic acid bacteria can produce anti-mutagenic active substances, which have the potential to inhibit tumor formation. At the same time, fermented milk can also improve the body's immune function.
Efficacy and core functions of flavored fermented milk
Lower cholesterol, anti-tumor, delay aging
Introduction
Flavored fermented milk is It refers to a product that uses more than 80% raw cow (goat) milk or milk powder as raw material, adds other raw materials, and the pH value is reduced after sterilization and fermentation. Food additives, nutritional fortifiers, fruits, vegetables, cereals, etc. are added before or after fermentation or not. finished product.
Flavored fermented milk is one of the two main types of fermented milk, so it has the unique nutritional value of fermented milk. It is rich in protein, sugars, minerals and various vitamins.
Effects and effects
1. Lower cholesterol. Through a large number of scientific experiments and studies, scientists believe that lactobacillus bacterial components or extracellular metabolites have anti-cholesterol factors.
Because lactobacilli can adhere and colonize on the intestinal mucosa, they can significantly reduce the intestinal absorption of cholesterol.
Lactic acid bacteria can absorb part of the cholesterol and convert it into cholate and excrete it from the body.
2. Anti-tumor. Lactobacilli in the intestinal flora, including lactic acid bacteria supplemented into the intestines through flavored fermented milk, can inhibit β-glucosidase and β-glucoside by adjusting the intestinal flora. It can reduce the activity of harmful bacterial enzymes such as acidase and nitroreductase and reduce the role of these bacterial enzymes in converting pro-carcinogens into carcinogens in the intestine, thus reducing the risk of tumors.
3. Delay aging. SOD, VE, and Vc in flavored fermented milk can synergistically act as antioxidants. These substances will react with peroxide free radicals to prevent aging.
Suitable groups
Suitable for the general population
Contraindicated groups
Infants, patients with diabetes, patients with atherosclerosis, and cholecystitis Patients and patients with pancreatitis
should not eat together
1. Bananas are rich in nutrients and have certain effects on improving cardiovascular and cerebrovascular functions.
But yogurt cannot be eaten with bananas. Bananas and yogurt can easily produce carcinogens when eaten together.
2. Soybeans and yogurt are rich in calcium. The chemical components contained in soybeans affect the digestion and absorption of calcium.
So, it is best not to eat yogurt with soybeans.
How to eat
1. Scoop the fruit
Put the sago into the pot with hot water, cook it, scoop it out and set aside; peel and core the fruit, and cut it into small pieces Blocks, soak in salt water and set aside; spread sago on the bottom of the bowl, top with all the fruits, and finally top with flavored fermented milk.
Functional Characteristics of Fermented Milk Fermented dairy products have comprehensive nutrition and unique flavor, and are easier to be absorbed and utilized by the human body than cow's milk.
Domestic and foreign expert research has proven that lactic acid bacteria can produce a large amount of lactic acid, other organic acids, amino acids, B vitamins, enzymes and other components during the fermentation process.
Therefore, fermented dairy products have the following effects:
(1) Inhibit the growth and reproduction of putrefactive bacteria in the intestine, and have preventive and therapeutic effects on constipation and bacterial diarrhea.
(2) The organic acids produced in fermented milk can promote gastrointestinal motility and gastric juice secretion. Patients with achlorhydria should drink fermented milk in an appropriate amount every day to help restore health.
(3) Lactose intolerance can be overcome.
(4) The 3-hydroxy-3-methylglutaric acid and lactic acid in yogurt can significantly reduce cholesterol and prevent cardiovascular diseases in the elderly.
(5) During the fermentation process of fermented milk, lactic acid bacteria can produce anti-mutagenic active compounds, which have the potential to inhibit tumor production. At the same time, fermented milk can also improve the body's immune function.
(6) Drinking fermented milk also has certain effects on preventing and treating diabetes and liver disease.
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