Lead: do not know when to start, supermarket yogurt counter suddenly overwhelming "old yogurt" occupied. In fact, the "old yogurt", is a traditional concept of making yogurt products, but now the so-called traditional practices and has produced very different. The country have their own "old yogurt", which is past the traditional production of yoghurt.
Do not know when to start, supermarket yogurt counter suddenly overwhelming "old yogurt" occupied. Old yogurt is not the most natural yogurt? Nutritional value is not higher than other yogurt? Is there a special role in health care? It is not safer than other yogurt? Without additives is not particularly suitable for children to eat?
In fact, the so-called "old yogurt", is a traditional concept of making yogurt products, but now the so-called traditional practices and has produced very different. The country have their own "old yogurt", which is past the traditional production of yoghurt. This yogurt is not thick liquid, but basically showing solid. This is not a solid plus any coagulant, but a special milk protein gel state. The sterilized milk, sugar, and added to a clean container species were incubated for several hours fermentation, the milk will become solid, homemade yogurt each knows. This protein gel state is very fragile, as long as Swish can make seemingly solid gel back into liquid milk.
Many years ago, homemade yogurt is such a solid product, a commercial porcelain or glass bottles of yogurt is solid, some only added a point of gelatin as a thickening agent. But with the increase in milk production, the product slowly out of the market. This is because the solidified yogurt in the transport easier, because rocking, vibration and other mechanical forces affect the taste, consumers see is broken and cold, yellowish whey separation situation, or even into a liquid yogurt, certainly not satisfaction. At the same time, because of the solid yogurt not added juice, fruit and the like ingredients, ease of transportation and sales, people need to add some thickening agent, the big pot of yogurt fermented slowly freezing minced, it becomes sticky semiliquid. This is the dominant market status yogurt products. If the increase is less thickeners, yogurt products often exhibit liquid, just a little bit strong than milk, yogurt, some consumers may think that "Content is not enough" to produce feelings of dislike, in fact, this is normal state.
However, used to drink this viscous liquid yogurt, people are a little tired. At this time, the new product "old yogurt" Let the people themselves. It emerged traditional products, but in order to avoid any trouble in thinning, add a gelling agent, so no matter how the shock will not become liquid, transportation and marketing is very convenient. Common raw milk, mecamylamine gum, pectin, xanthan gum, carrageenan gum compounding plant etc., can be made of such a freezing state. I have a student lab has done a similar soft gel. So, strictly speaking, the market so-called "old yogurt" products, should be called "soft frozen yogurt" more precise.
We know that the production process will be able to understand that these yogurt custard product does not increase the nutritional value of yogurt products. Wherein neither add any health bacteria, nor add any nutrients, there is no need to improve the quality of raw materials. Because yogurt is traditionally raw milk must be high protein content of the raw material must be low levels of antibiotics, bacteria content must be less, in order to successfully make a sufficient strength Freezing yogurt. Now, with the help of plastic plants, freezing state easier to implement, but the protein content of the raw material requirements reduced.
In fact, I looked at the nutritional content of the market "old yogurt" product labeling, no advantage compared with other products. From sensory tasting it, felt the low protein content of some products, while jelly is too strong. From a security, it does not have an advantage over other products. Wherein in addition to vegetable gums, you can also add other food additives, such as sweeteners and flavors. Individual old yogurt flavor flavor eat out, and it seems in addition to the lactic acid fermentation also added other organic acids. In addition, many products of sweetness is relatively high, to meet the consumer hi sweet hobby.
Visible, most of the market is now "old yogurt" products, and in the past the traditional production of pure raw materials are not the same old yogurt, nutrition and safety have no advantage, no special role in health care. Moreover, because generally contain food additives are not suitable for children under 2 years old eat. If the "old yogurt" products showed strength larger jellylike not stir into the liquid, it is worth parents note, because, jelly, frozen yogurt child to choke into the trachea is very dangerous. Children over 3 years old do not have to worry about, but never developed a good swallowing function when young children eat should be particularly noted that adults should be careful care, to avoid danger.
Whenever you see all enterprises to do "old yogurt" enthusiasm, I know this product is certainly quite effective - that is, it belongs to win additives with technology, products and profits relatively large, easy to rush forward. Dairy product itself is relatively small profit margins, and may even lose money, with a new product concept to expand profit margins, is understandable. But, consumers really know this?
Like the taste of a product does not matter, willing to taste wonderful old yogurt and soft-gel technology to spend, this is a natural thing. No matter which type of yogurt, is itself a very healthy food, buy the old yogurt as well. Even so bad health value of Coke and crisps, it was not to spend a lot of money to buy it voluntary? However, our consumption, must be clearly white consumption, you have to know what is available. If not for the old yogurt taste good, but because the salesman flicker, that old yogurt is more nutritious than other yogurt products, more secure, more health, and for this reason the replacement of yogurt products, then quickly update the look of knowledge, then do choose.
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