2024 Tus sau: Isabella Gilson | [email protected]. Kawg hloov kho: 2023-12-17 03:27
Acidophilus - dab tsi yog cov khoom fermented mis nyuj no?
Nws tsis paub ntau dua li, piv txwv li, nrov kefir thiab yogurt. Tab sis, tau tshuaj xyuas nws cov khoom, peb yuav pom tias acidophilus, kev tshuaj xyuas ntawm cov uas muaj txiaj ntsig zoo, tsis muaj txiaj ntsig thiab noj qab haus huv. Peb tseem yuav kawm ua noj hauv tsev.
Acidophilus - yog dab tsi?
Cov kua mis fermented no yog tsim los ntawm cov mis nyuj, feem ntau yog nyuj cov mis nyuj. Nws yog fermented nrog ib hom kab mob tshwj xeeb. Lawv hu ua acidophilic. Cov fermenting additive yuav tsum kuj, ntxiv rau lawv, muaj lactic acid streptococcus thiab kefir fungus. Thaum pib ntawm lub xyoo pua puv 19, tus kws kho mob Podgorodetsky tau cais tshwj xeeb lactic acid stick, uas tom qab ntawd pib siv nws los tsim cov kua qaub acidophilus. Cov kab mob no yog dab tsi? Nws zoo ib yam li Bulgarian stick, uas yog siv rau hauv kev npaj ntawm yogurt.
Nws cov khoom tshwj xeeb thiab cuam tshuam zoo rau tib neeg kev noj qab haus huv ua rau nws muaj peev xwm nyiam haus dej tshiab. Cov txiaj ntsig uas lawv coj los tseem cuam tshuam tam sim no.
Howtsim acidophilus?
Dab tsi yog cov thev naus laus zis no uas tso cai rau koj los ua noj cov khoom noj mis nyuj noj qab haus huv nrog koj tus kheej tes hauv cov xwm txheej ntawm lub neej niaj hnub hauv nroog? Txhua yam koj xav tau yog mus yuav qhov xav tau pib ntawm lub tsev muag tshuaj lossis los ntawm cov chaw tsim khoom. Thiab tom qab ntawd soj ntsuam ib qho kev ntsuas kub. Hauv kev lag luam, cov mis nyuj pasteurized yog siv. Sourdough ntxiv rau nws tom qab nws tau rhaub rau 32-37 degrees Celsius. Txhawm rau kom fermentation ua tiav, qhov kub thiab txias yuav tsum tsis tu ncua thiab lub thawv ntim mis yuav tsum tsis txhob txav los yog shaken.
Tom qab 12 teev, koj yuav tau txais cov kua qaub tuab tuab (hauv tsev, koj yuav tsum ua kom tau raws li qee qhov xwm txheej, peb yuav hais hauv qab no). Tom qab saj nws, ntau tus tuaj mus rau qhov xaus tias nws yog viscous dua kefir, muaj ib qho tshwj xeeb (tab sis qab ntxiag heev) thiab ntsim saj. Yuav kom siv tau rau nws, koj tuaj yeem ua ntej haus nws nrog ntxiv qab zib, zib ntab lossis kua txiv hmab txiv ntoo (puree).
Acidophilus thiab koj lub cev
Kev digestibility ntawm cov dej haus no zoo heev. Nws muaj peev xwm ua kom lub cev tsis kam mus rau ntau cov kab mob pathogenic uas ua rau ob qho tib si cov kab mob txaus ntshai (pneumonia, meningitis) thiab tsuas yog cuam tshuam rau kev kho kom zoo nkauj (pob txuv, furunculosis). Kev siv cov acidophilus tsis tu ncua tuaj yeem cuam tshuam cov txheej txheem putrefactive hauv lumen ntawm lub plab zom mov thiab normalize microflora thiab motility. Yog li ntawd, tus nqi ntawm cov dej haus no rau cov neeg muaj teeb meem plab hnyuv siab heev. Nws zoo duasiv nws me ntsis warmed rau chav tsev kub. Thov nco ntsoov tias thaum ua acidophilus hauv tsev, koj yuav tsum ua tib zoo saib xyuas lub sijhawm ntawm curdling ntawm cov mis nyuj, tom qab ntawd cov khoom tam sim ntawd hloov mus rau lub tub yees. Yog tias koj tsis ua noj thawj zaug, ces tsis ntxiv cov kua mis thawj zaug rau cov mis, tab sis qhov thib ob. Nws noj yog kwv yees li ib tablespoon ib nrab liter ntawm mis nyuj.
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