可口麦田甜品中酸奶成为制作甜点的重要原料(国外英文资料).doc

可口麦田甜品中酸奶成为制作甜点的重要原料(国外英文资料) Yogurt is fresh milk as raw material, pasteurized milk and then add to the beneficial bacteria (fermentation agent), after fermentation, a milk product and then cooled filling. At present, yogurt products in the market are mostly coagulation type, stirring type and add various kinds of fruit juice, jam and other auxiliary fruit type. Understand these, and then taste the delicious wheat dessert, it is not a pleasure?. Yogurt not only retains all the advantages of milk, but also some aspects of the processing process, but also to become more suitable for human nutrition and health care products. Fermentation process makes milk sugar, protein about 20% is hydrolyzed into small molecules (such as galactose and lactic acid, small peptide chain and amino acids, etc.), milk fat content is generally 3%-5%. After fermentation, the fatty acids in the milk can be increased by 2 times than the raw milk, which makes the yogurt more digestible and absorbed, and the utilization rate of various nutrients can be improved. It is these delicious, nutritious ingredients that make the delicious desserts in the delicious wheat fields. Yogurt fermented by pure milk, in addition to retaining the full nutrition of fresh milk into special, in the fermentation process, lactic acid bacteria can also produce human nutrition necessary vitamins, such as VB1, VB2, VB6, VB12 and so on. Especially for lactose indigestion people, eating yogurt will not occur abdominal distension, gas or diarrhea. Rich in calcium content in milk, after fermentation, calcium and minerals do not change, but the lactic acid produced by fermentation, which can effectively improve the utilization of calcium and phosphorus in the body, so the calcium and phosphorus in yogurt is more easily absorbed by the body. Yogurt is a good source of calcium, while the source and composition of the nutritional content of yogurt depends on raw milk, but generally speaking, than the raw milk yogurt has increa