The principle of commercial yogurt machine takes you to understand the yogurt making process.

In hot summer, a cup of chilled and delicious yogurt is the most suitable summer drink. Yogurt is moderately sweet and sour, and has a dense taste, which is welcomed by many people. Yogurt is rich in nutritional value, which not only retains all the advantages of milk, but also develops its strengths and avoids its weaknesses in some aspects, which is more conducive to gastrointestinal digestion. I believe many friends bought yogurt, but they still don't know the making process of yogurt. The following small series will take you to understand the working principle of commercial yogurt machine and learn together!

Commercial yogurt machine is a commercial machine for making yogurt. Provide a constant temperature device for milk fermentation, the temperature is between 35-45 degrees, in this environment, probiotics multiply in large quantities, lactose in milk is converted into lactic acid, and milk is fermented into yogurt.

Yogurt fermented in the fermentation cabinet of commercial yogurt machine is solidified, like milky tofu brain, with rich milk flavor and adjustable taste. Jam, honey, lemon, juice, etc. Can be added, and the solidified fermented yogurt has good freshness, high activity, safety and sanitation; Without any additives, preservatives and additives, it is green and healthy, and it is the most primitive and pure fermented original yogurt.

Working principle of commercial yogurt machine

The working principle of yogurt machine is constant temperature fermentation, so the most basic function of yogurt machine is heating and constant temperature. As long as it can be heated and kept at a proper temperature, this yogurt machine can make yogurt. In addition to temperature, another main factor of homemade yogurt is time, and the fermentation time of yogurt is not fixed. The quality of milk, the quality of yogurt baking powder, the ambient temperature, the initial temperature of milk and the constant temperature of yogurt machine will all affect the fermentation time, so even if there is a function of timing control, it is ineffective and needs to be adjusted through practice. The change of each factor will bring about the change of time. Moreover, after the yogurt is fermented, even if the yogurt machine is automatically powered off, it cannot be ignored. It must be put into the refrigerator quickly to avoid the invasion of harmful bacteria. This kind of yogurt is safe.

Because of on-site fermentation, the activity of lactic acid bacteria and the quantity of probiotics are ensured, and at the same time, high-quality protein, calcium lactate and various vitamins which are more conducive to absorption can regulate intestinal tract and lower cholesterol, and are good drinks for calcium supplementation, fitness and beauty. At the same time, diabetics can safely drink sugar-free yogurt.

Yogurt is good, but you can't "drink too much"! Bian Xiao suggested that it is best to drink yogurt between 30 minutes and 2 hours after meals. If you drink yogurt on an empty stomach, it is easy to stimulate the gastrointestinal tract, resulting in the nutrition in yogurt being discharged before it is absorbed by us. If you want to supplement calcium, you'd better drink yogurt at night. Generally speaking, drinking two cups a day 125g is the most scientific dosage. Adding some fruits you like to yogurt, such as apples and pineapples, not only increases the taste but also supplements vitamins!

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