Ka vinega waiu Bulgarian bacillus - pomaikai a me ka ia i hoeha mai

Pulakalia Ua mau Ua kaulana no ko lakou mau pono ola. E like me ka mea, e olelo aku nei, e ka mea a pau i ke aloha a hiki i ka aoao maoli yogurt huahana ma ka makaukau o i i ua mea maʻa mau hoʻohana Bulgarian bacillus. Naʻe, i loko o ka? Iecaianoaaiiie o ka Classic yogurt me keia koʻohune like me ka mea hu ia i ka helu o nā hiʻona i e e pono keia mau mea, e hōʻike i makemake e aʻo e kukeʻana i kēia mau mea kōkua ma huahana oe ia oe iho ia mau.

He aha ka ka Bulgarian bacillus? Provenance

Ke bacterium Laktobakterium Bulgaricum (Lactobacterium bulgaricum), a ua oi aku mamua o 100 makahiki ua hoʻohana 'ia no ka fermentation o ka waiu a me ka hana o ka yoghurt kapa Lactobacillus bulgaricus. Kupa o Pulakalia ka haʻaheo i ka mea, ua weheʻia ka mea, ua i loko o ko lakou aina, a me ka trepidation hai aku i ke kaʻina hana o ka hoomakaukau ia ma luna o ke kumu o kona maoli huahana.

Wehe maile Bulgarian microbiologist Stamen Grigorov i ka 1905. Eia naʻe, kona inoa Lactobacterium bulgaricum bacterium loaa wale nō ma hope o 2 makahiki. I unuhi 'ia mai he Roma, ka mea,' o ia hoʻi "Bulgarian bacillus."

A'ōpio haumāna ua piha kākoʻo a puana kona loaʻa Soviet nä känaka 'epekema immunologist Metchnikoff. Ma kona mau haʻawina, oia uku nānā 'ana i ka helu o ka poe oo hoi, a longevity. Ke nä känaka 'epekema mai la i ka i maopopo leʻa i hiki mai i waena o ka poʻe e noho lā ma kekahi mau aina loihi-noho Bulgarians i loko o kaʻai haleʻuwī waiū huahana. immunologist ia iho mau iʻai yogurt a me ka Lactobacillus bulgaricus i loko o kona maemae ano.

Lactobacillus bulgaricus a Streptococcus thermophilus

Ma ka hoʻokō 'ia' o kona noiʻi Mechnikov malama ia no kaʻawaʻawaʻana waiu pono kekahi maemae moʻomeheu - Streptococcus thermophilus (Streptococcus thermophilus). He ua makana i loko o ka kanaka kino, a kōkua iā ia, i loko o ka kaʻaluna o ka haleʻuwī waiū huahana. I ka hoʻohana 'o ia i loko o ka? Iecaianoaaiiie e leie aku ka waiu e curdle clot ho okumu. Haʻalele kookoo-Bulgarian koʻohune ia mai he spherical shape.

He He läÿau, he maemae moʻomeheu Lactobacterium bulgaricum a me Streptococcus thermophilus, a haawi i ka maikaʻi result ka wā kaʻawaʻawaʻana i ka waiū. Ma ka hōʻike no lākou noiʻi S. Grigorov loaʻa kēia mau 'ano mau o lacticʻakika koʻohune Bulgarian koʻohune, a wale Mechnikov hōʻike' ia i loko o ke kaʻawale lālani.

I ka haku mele 'ana o ka Bulgarian mea hu

Bulgarians manaʻo i kēia mau mea kōkua ma yogurt hua wale ma ko lakou aina ka home. A pau nā haleʻuwī waiū huahana, a ua laweia mai, mai na aina e, ka mea, i ole ia seriously, noonoo iho la lapuwale a me ka hoole i ka ai.

E like me kekahi hapa o ka yogurt i ka lepo bipi no ka waiu a me ka hūʻole, a he thermophilic streptococcus a me ka Bulgarian bacillus. A me ka mea e ae. No stabilizers, flavorings a me preservatives. He mea pono e hoailona oukou i ka Bulgarian yogurt mea ole kōpaʻa. Inā makemake, ka mea hiki e ono paha palemo iho i kaʻaiʻana. Inā na kaʻawaʻawa ka waiū huahana, e hui aku i kekahi i nā 'Oponopono, ka mea, e hou Bulgarian yoghurt, a me ka mea e ole lawe mai ia e pōmaikaʻi ai i ke kino.

Laulā o E ho ohana. maoli yoghurt

Open ma Pulakalia mea koʻohune maile i hoʻohana 'ia no ka fermentation o ka waiū. Ke huahana, i ka hana me ka hopena o kēia kaʻina hana, i kapa yogurt (mai ka Bulgarian "yogurt"). Ma na aina i loko o ka? Iecaianoaaiiie o kaʻawaʻawaʻana waiu huahana ua aʻoʻia e hoʻohana i kekahi mau microflora. Ua ua wale ma Bulgarian yoghurt - ka mea, Aloha nō ka vinega ka waiū a me ka hou ana o koʻohune Lactobacterium bulgaricum a me Streptococcus thermophilus. Ia mea he maoli maoli yoghurt hiki ke loaa wale mai i ka mea hu o ka Bulgarian coli. I ole ia, ka mea, e ia kekahi huahana.

Ma waho aʻeo i ka Bulgarian bacillus yogurt hoʻohana ma o ka hana o ka mechnikovskoy yogurt. He ia huahana immunologist Metchnikoff e waiho i kela la i keia hana. Mai ka mau huawaina ka waiū, ka mea, i kekahi i loko o ia mea i kekahi hapa o ka Bulgarian bacillus. I ka ho'āʻoʻana mechnikovskaya curdled oiʻakika a mai i ka helu o ka pono keia mau mea lāʻau lapaʻau waiwai, no laila, i loaʻa i loko o keʻena kūʻai lāʻau lapaʻau like me ka lāʻau.

All waiu huahana i loaʻa ola koʻohune, i hoʻokahi e like me ka hiʻona: ka holopapa ola o ko lākou i kaupalena '.

Pehea e e yogurt ia oe iho ma ka hale

E hoomakaukau yogurt ma ka hale e pono ai sourdough, Bulgarian bacillus a thermophilic streptococci ma i 'ole ma ke kekahi wela no kekahi mau hola, e hana i ka hoomakaukau mānoanoa ka waiu a me ka vinega.

No laila, no ka makaukau o maoli yogurt ma ka hale e pono ai 1-3 nā lika o ka waiū, hūʻole, yogurt paha he sterilized aniani kiaha me ka poʻi.

Ke hoomau aku like penei:

1. UHT waiu (a 'aʻole i koi kapuahi e) enaena i 40 degere. Hou, wahi a pasteurized waiu maʻi hēhē, a me a hiki i keia wela.
2. A laila, e pono i ka hana e like me na ao ana o ka mea hu o ka Hookah. Ua hiki ke kūʻaiʻia i loko o kūikawā hoailonaia he mauʻeke a hue. Ma ka hihia mua, pono e loa kahe kahi o ka AEeAaOA i loko o ka waiū. I ka lua o ka hihia, hui aku i ka uuku waiu i loko o ka hue, ua nānā pūʻia, a me ka wale laila, hoʻouna aku i loko o ka ipu a me ke koena o ka.
3. E ninini i ka waiū i loko o makaaniani, ina oe e hoʻohana yogurt, a uhi aku la kekahi i ka ipu,, wahī, a hahao i loko o ka wahi, kahi ia e aua wela.
4. 6-10 hola, i ka huina hoonui i manoanoa. Ua hōʻike i ka makemake o ka yogurt.
5. E hoʻouna ia i loko o ka hau no ka 2 hola - a oe ke nanea i ka mana ho'āʻoʻana o maoli yoghurt. Kūʻai i ka pau huahana mea i oi aku mamua o 5 mau lā.

Ia e pōmaikaʻi ai no ke kino

Ka pomaikai i o ka yogurt, a ua hoʻohana 'ia i loko o ka hana o ka Bulgarian lacticʻakika bacillus, ua lōʻihi, uaʻikeʻia. E like me ia Mechnikov, ka papa kuhikuhiE lanakila kona - ia mea he paio me ka poe oo hoi, a autointoxication meaola. Akā, i ka Bulgarian bacillus ma ka yogurt mea'ē aʻe maikaʻi kēia waiwai.

Mua, i ka mau pono o ka yogurt kōkua hoomaemae i ke kino ma ka pathogenic microorganisms, Kaniak hoopakele ia o toxins.

ʻO ka lua, ke hoʻolālā hana o ka gastrointestinal'āpana mai he maikaʻi ia ma luna o ke kanaka'ōnaehana paleʻea'ōnaehana like me ka a pau. Ua Ua hoao aku au ia ia i ke alo o ka pono koʻohune i loko o ka gut e leie aku i ka holo koke i ka kūnewa kaʻina, oiai ko lakou wa e kaawale aku o kekahi kumu nui o ka atherosclerosis.

Ekolu, ma kona ano maoli Bulgarian yoghurt mea hemolele no ka poe kanaka, ka poe i ka lactose intolerance. Kaʻawaʻawaʻana waiu kumuʻiʻo ua paka nui maikaʻi na i loko o ka waiū.

Ha, ke kaupaona poho no dieters i ka poʻea pau i ka Bulgarian bacillus. I ka hoʻohana 'ana o yogurt ma keia hihia mea e huikala ia i ke kino o toxins. Yogurt hiki ke hoʻohana 'ia i loko o ke gula palapala paha i hoʻohuiʻia me ka hoopiha i ka salads a lawelawe like me ka meaʻai kākele no kaʻai a me ka iʻa.

Pono keia mau mea Bulgarian yoghurt i ka mehana maikaʻi ke kinoʻono, no laila, i nā keiki ai ai ia me ka oluolu a hiki i kona maʻemaʻe palapala, me ka hou kōpaʻa. Ua hiki e hānai i ke keiki papaʻaina e like me kekahi lure no 8 mahina.

Hana Bulgarian ka vinega waiu maile nā palapala?

Ka puana o ka "mea koʻohune koʻokoʻo" koke ka hui ana me kekahi mau palapala hope paha. Akā, heʻino paha like 'ole-kaʻawaʻawa o ka waiu Bulgarian bacillus. Pono pū nō ia a me kona poino i ke kino, ua mau ke aʻoʻia e kānakaʻepekema, microbiologists a me immunologists.

I ka lā, ka mea kākau pono wale ano koʻohune Lactobacterium bulgaricum. No ka mea, pili ana i ka helu o ka poe oo hoi, a hooikaika i ka'ōnaehana paleʻea nenoaiu.

Reviews o Bulgarian yoghurt

Haʻalele mea yoghurts me preservatives a me stabilizers Bulgarian yogurt aoleʻimi hoʻopunipuniʻono. E like me ka 'ole ia mea mānoanoa o ia mea, a me ka pahee akahai. He He makemake nui i ka vinega holika. E like me ka Customer nāʻana, no ka mea, loaaʻono, a olakino holika ua mau popo la. A me ka pepa greens, hiki ke hoomakaukau yogurt i loko o ka spicy meaʻai kākele no ka papa kuhikuhiE papa.

Mawaena o ka poe i ho'āʻo maoli Bulgarian yoghurt,ʻaʻole he kanaka hookahi mea i koe i ka hopena maikaʻi ka loiloi 'ia o kona ono a maikaʻi kēia ano. Ma ka palapala o ka lāʻau, i ka makaukau o kaʻai no ka hanai ana i na keiki i loko o ka? Iecaianoaaiiie o ka hanai aku ia ea paha no ka maka, a me ka lauoho - kona laulā o ka laula.

Pehea e koho?

Ma ka shelves i hōʻike yogurt i ka aahu maikai kiaha. Ma ia heʻano o ka oluolu, e kiʻi pioloke, a koho i kekahi ano haʻahaʻa a i huahana.

Ka mua ka mea, e hoʻolohe i ka pau lā. He pono ia ia i ua ole oi ma mua o ka hebedoma. Inā pūnaewele mea hou, akā, i ka haku mele 'ana o ka i' ae 'e like me na koi i hoakaka ia, ia mea maikaʻi, e koho i kekahi kiaha i mamua. I ole ia, ma kahi o ka makemake huina hoonui, e hiki ke kuai yogurt me ka 'ole-ola koʻohune.

Eia hou kekahi, pono i ka haku mele 'ana o ka huahana. Wale ka waiū, Bulgarian bacillus a me thermophilic streptococci e hookomoia ma ka kbps yogurt.

E kiʻi i ka io mea pono keia mau huahana, ia mea maikaʻi, e kūʻai i like me ka i loko o ka hale kūʻai lāʻau lapaʻau, a hoʻomākaukau yogurt oe ia oe iho. A laila haha maikai, ikaika e hoʻonele a olakino digestion 'aʻole i lawe lōʻihi ke kali.