Exercise 2, 1. Take a little jam (homemade is the best, but if you are lazy, you must bottle it), mix it with 250ml yogurt, and mix well to serve!
At the same time, you can change or add honey, icing, sugar, matcha powder and chocolate beans according to your own preferences. It is recommended to use thick yogurt to experience the feeling of "eating".
1. Yogurt is a kind of dairy product, which is fermented by lactic acid bacteria from animal milk. Yogurt products in the market are mostly fruit-flavored products made of various fruit juices and jams, which not only retain all the advantages of milk, but also foster strengths and avoid weaknesses in some aspects, which is more suitable for human nutrition and health care products. Historical evidence shows that yogurt has been used as food for at least 4500 years. The earliest yogurt may be milk packed in sheepskin bags by nomads, which was naturally fermented by bacteria attached to the bags and turned into cheese. One of the sayings is that as early as 3000 BC, the ancient nomadic people living in the Anatolian Plateau (now also known as the Turkish Plateau) had already made and drunk yogurt. The original yogurt may have originated by accident. At that time, goat milk often deteriorated when stored, which was caused by bacteria polluting goat milk. But once the lactic acid bacteria in the air accidentally entered the goat milk, which changed the goat milk and became more sweet and sour. This is the earliest yogurt. Shepherd found this yogurt delicious. In order to obtain yogurt continuously, he inoculated it into boiled and cooled fresh goat milk. After a period of cultivation and fermentation, he got a new yogurt.
2. Until the 20th century, yogurt gradually became a food raw material in South Asia, Central Asia, West Asia, Southeast Europe and Central Europe. At the beginning of the 20th century, when Russian scientist Ilya Erich Mecinikov was studying the phenomenon of longevity of Bulgarians, he found that these people who lived long liked to drink yogurt. He also isolated lactic acid bacteria from yogurt and named it "Lactobacillus bulgaricus". Mechnikov pointed out that lactic acid bacteria are an important element of human health, so he began to promote cheese as a food throughout Europe. Later, Spanish entrepreneur Isaac carazo industrialized the production of cheese. 19 19, carazo established a yogurt factory in Barcelona and named the product after his son Danone. At that time, he sold yogurt in a pharmacy as a "longevity drink" with medicinal effects, but the sales volume was flat. After the outbreak of World War II, carazo came to the United States and built another yogurt factory. This time, instead of selling in pharmacies, he broke into cafes and cold drinks shops and advertised. Yogurt soon opened the market in the United States and quickly swept the world. There is a saying that cheese with jam pulp can play a greater protective role against virus invasion. This kind of cheese with jam pulp was finally patented by a dairy company in Prague at 1933, and was introduced to the United States by Danone at 1947.
3. During yogurt fermentation, about 20% of sugar and protein in milk are hydrolyzed into small molecules (such as galactose and lactic acid, small peptide chains and amino acids). ), and the fat content in milk is generally 3% ~ 5%. After fermentation, the fatty acids in milk can be increased by 2 times compared with raw milk. These changes make yogurt easier to digest and absorb, and the utilization rate of various nutrients can also be improved. Yogurt is fermented from pure milk. Lactic acid bacteria can not only retain all the nutrients of fresh milk, but also produce various vitamins necessary for human nutrition during fermentation, such as VB 1. VB2.VB6.VB 12, etc.