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Today, I will share with you the knowledge about the efficacy and function of fermented milk, and also explain the efficacy and function of fermented milk. If you happen to solve the problem you are facing now, don't forget to collect this website and start now!

List of articles: 1. Edible efficacy of flavored fermented milk II. What are the advantages and disadvantages of fermented milk? 3. The benefits of fermented milk. Efficacy and function of flavored fermented milk. Functional characteristics of fermented milk Edible efficacy of flavored fermented milk The edible efficacy of flavored fermented milk is mainly related to its lactic acid bacteria and its fermentation process, and it has the following edible efficacy:

1, improving intestinal flora;

Lactic acid bacteria have certain adsorption, and flavored fermented milk has strong antibacterial activity, which can inhibit the growth of harmful microorganisms and make lactic acid bacteria dominant.

Among them, acidophilic bacteria and Bifidobacterium are the most prominent. Acidophiles can produce organic acids, H2O2 and antibiotics. Bifidobacterium has the functions of preventing constipation, preventing and treating bacillary dysentery, maintaining the normal balance of intestinal bacteria and synthesizing B vitamins.

2. It has the functions of regulating intestine and preventing intestinal diseases;

Lactic acid bacteria have strong β -lactase activity, which can convert lactose into glucose, thus preventing intestinal diseases caused by lactose intolerance, such as abdominal distension, abdominal sound and diarrhea.

In addition, some lactic acid bacteria have strong residual activity in human digestive tract, which can provide physiologically active substances for flavor fermented milk, so that lactic acid bacteria can enter the intestine smoothly and play a role.

3. Reduce blood cholesterol;

Scientists believe that the components or extracellular metabolites of lactic acid bacteria have anti-cholesterol factors through a large number of scientific experiments and research.

Because lactic acid bacteria can adhere to intestinal mucosa and colonize, it can significantly reduce the absorption of cholesterol in the intestine.

Lactic acid bacteria can absorb some cholesterol, convert it into cholate and excrete it.

4. It has anti-tumor effect;

Lactic acid bacteria in intestinal flora, including lactic acid bacteria supplemented by flavored fermented milk, can inhibit the activities of harmful bacterial enzymes such as β-glucosidase, β-glucosidase and nitroreductase by regulating intestinal flora, and reduce the role of these bacterial enzymes in transforming pre-carcinogens into carcinogens in the intestine, thus reducing the risk of tumor occurrence.

5. Prevent aging and prolong life.

SOD, VE and Vc in flavored fermented milk can play a synergistic antioxidant role, and 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 kind of material similar to yogurt formed by fermentation of milk.

This fermented milk is rich in lactic acid bacteria, which can balance intestinal flora, improve constipation and prevent diarrhea.

At the same time, this fermented milk is rich in β-lactase, which can convert lactose into glucose, thus protecting gastric mucosa.

In addition, fermented milk can also reduce the cholesterol content in the intestine, lower blood pressure and blood lipid, fight free radicals and delay aging.

(1) inhibits the growth and reproduction of spoilage bacteria in intestinal tract, and has preventive and therapeutic effects on constipation and bacterial diarrhea.

(2) Organic acids produced in fermented milk can promote gastrointestinal peristalsis and gastric juice secretion. Patients with gastric acid deficiency can drink fermented milk in moderation every day, which is beneficial to their health.

(3) can overcome lactose intolerance.

Brief introduction of fermented milk:

Fermented milk has a long history. The early production was made by boiling the milk of domestic animals (cattle, sheep, goats, buffaloes and camels), cooling it to 40 degrees and naturally fermenting it.

There is no strict definition of fermented milk in China, but according to foreign data, fermented milk can be described by the following explanations: various dairy products fermented by non-Bulgarian Lactobacillus.

Baidu encyclopedia-fermented milk

The advantages of fermented milk fermented dairy products are comprehensive in nutrition and unique in taste, and are more easily digested, absorbed and utilized by the human body than milk.

Scientific research by authoritative experts in various countries has confirmed that lactic acid bacteria drinks can produce a large number of lactic acid bacteria, other citric acids, carbohydrates, B vitamins and enzymes in the whole process of alcohol production.

Therefore, fermented dairy products have the following functions:

(1) inhibits the growth, development and reproduction of spoilage bacteria in the stomach, and has preventive and therapeutic effects on constipation and bacterial diarrhea.

(2) Citric acid in fermented milk can promote gastrointestinal peristalsis and gastric acid metabolism. Patients with symptoms of gastric juice inattention should eat fermented milk properly every day, which is conducive to recovery as soon as possible.

(3) can get rid of lactose intolerance.

(4) 3- methyl -3- hydroxyglutaric acid and lactic acid bacteria in yogurt can significantly reduce cholesterol and prevent cardiovascular diseases in the elderly.

(5) During the whole process of milk fermentation, lactic acid bacteria beverage can produce compound active substances which can resist chemical mutation, and has the potential of inhibiting tumors. In addition, fermented milk can also improve the immune function of the body.

Efficacy and core efficacy of flavored fermented milk

Lowering cholesterol, resisting tumor and delaying aging.

brief introduction

Flavor fermented milk refers to a product made of raw cow (sheep) milk or milk powder with more than 80% as raw materials, other raw materials, sterilized and fermented, with or without food additives, nutritional fortifiers, fruits and vegetables, grains, etc. Before or after fermentation.

Flavor fermented milk is one of the two main types of fermented milk, so it has the common nutritional value of fermented milk and is rich in protein, sugar, minerals and vitamins.

Efficacy and function

1, reducing cholesterol, through a lot of scientific experiments and research, scientists believe that the bacterial components or extracellular metabolites of lactic acid bacteria have anti-cholesterol factors.

Because lactic acid bacteria can adhere to intestinal mucosa and colonize, it can significantly reduce the absorption of cholesterol in the intestine.

Lactic acid bacteria can absorb some cholesterol, convert it into cholate and excrete it.

2. Anti-tumor. Lactic acid bacteria in intestinal flora, including those supplemented by flavored fermented milk, can inhibit the activities of harmful bacterial enzymes such as β-glucosidase, β-glucosidase and nitroreductase by regulating intestinal flora, and reduce the role of these bacterial enzymes in transforming cancer precursors into carcinogens in the intestine, thus reducing the risk of tumor occurrence.

3, delaying aging, SOD, VE and Vc in flavored fermented milk can play a synergistic antioxidant role, and these substances will react with peroxide free radicals to prevent aging.

The right crowd

Suitable for ordinary people.

Taboo crowd

Infants, diabetics, atherosclerosis patients, cholecystitis patients and pancreatitis patients.

Not suitable for eating together

1, banana banana is rich in nutrition, which has certain effect on improving cardiovascular and cerebrovascular functions.

But yogurt can't be eaten with bananas. Bananas and yogurt are easy to produce carcinogens.

2. Soybeans and yogurt are rich in calcium, and the chemical components contained in soybeans affect the digestion and absorption of calcium.

Therefore, it is best not to eat soy yogurt.

Edible method

1, fruit fishing

Put sago in hot water, cook it and pick it up for use; Peel and core the fruit, cut it into small pieces and soak it in salt water for later use; Spread sago on the bottom of the bowl, then put all the fruits on it, and finally pour in the flavored fermented milk.

Functional characteristics of fermented milk Fermented dairy products have comprehensive nutrition and unique flavor, and are more easily absorbed and utilized by human body than milk.

Experts at home and abroad have proved that lactic acid bacteria can produce a lot of lactic acid, other organic acids, amino acids, B vitamins and enzymes during fermentation.

Therefore, fermented dairy products have the following functions:

(1) inhibits the growth and reproduction of spoilage bacteria in intestinal tract, and has preventive and therapeutic effects on constipation and bacterial diarrhea.

(2) Organic acids produced in fermented milk can promote gastrointestinal peristalsis and gastric juice secretion. Patients with gastric acid deficiency can drink fermented milk in moderation every day, which is beneficial to their health.

(3) can overcome lactose intolerance.

(4) 3- hydroxy -3- methylglutaric acid and lactic acid in yogurt can obviously reduce cholesterol and prevent cardiovascular diseases in the elderly.

(5) During the fermentation of fermented milk, lactic acid bacteria can produce active substances of antimutagenic compounds, which has the potential to inhibit tumor formation, and fermented milk can also improve human immune function.

(6) Drinking fermented milk can also prevent and treat diabetes and liver disease.

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