Fermented Bulgarian wand - zoo thiab phem

Bulgarians yeej ib txwm nto moo rau lawv txoj kev noj qab nyob zoo. Raws li lawv tus kheej ntseeg hais tias, tag nrho cov no yog tsaug rau tej yam kua qaub-mis nyuj khoom, nyob rau hauv kev npaj uas tus Bulgarian wand yog traditionally siv. Txawm li cas los xij, hauv cov qos yog siv cov kab mob no los ua ib qho pib muaj ntau tus qauv uas yuav pab tau rau cov neeg uas xav paub txog kev npaj cov khoom siv no rau koj tus kheej.

Dab tsi yog ib haiv neeg Bulgarian? Keeb kwm ntawm keeb kwm

Cov kab mob Lactobacterium bulgaricum (Lactobacterium bulgaricum), uas tau siv ntau tshaj 100 xyoo rau kev haus cov kua mis thiab yoghurt, tau raug hu ua Bulgarian bacillus. Cov pej xeem ntawm Bulgaria txaus siab uas nws tau qhib rau hauv lawv lub teb chaws thiab nrog cov trepidation tshwj xeeb yog hais txog kev ua noj ua haus cov khoom ntuj tsim raws li nws.

Lub Bulgarian microbiologist Stamen Grigorov pom lub wand nyob rau hauv 1905. Tab sis, tus kab mob tau txais nws lub npe Lactobacterium bulgaricum tom qab 2 xyoos. Nyob rau hauv txhais lus los ntawm Latin nws txhais tau tias "Bulgarian wand".

Tus menyuam kawm ntawv tau txais kev txhawb siab thiab rov los ntawm nws qhov kev paub ntawm Soviet tus kws tshawb txuj-immunologist I. Mechnikov. Nyob rau hauv nws tshawb fawb nws them nyiaj tshwj xeeb rau cov teeb meem ntawm kev laus thiab thiav. Tus kws tshawb fawb hais tias lub coos-nyob Bulgarians nyob rau hauv cov khoom noj uas twv yuav raug hu tam sim no ntawm cov inhabitants ntawm txawv teb chaws khoom noj siv mis. Lub immunologist tsis tu ncua siv yog lub hauv paus thiab lub Bulgarian lo nyob rau hauv nws daim ntawv dawb huv.

Bulgarian bacillus thiab thermophilic streptococcus

Nyob rau hauv kev nqa nws cov kev tshawb fawb I. Mechnikov sau tseg hais tias rau cov mis nyuj fermentation, lwm ntshiab kab lis kev cai yog xav tau - thermophilic streptococcus (Streptococcus thermophilus). Nws yog tam sim no nyob rau hauv tib neeg lub cev thiab pab nyob rau hauv lub assimilation ntawm cov khoom noj siv mis los ntawm lub cev. Siv nws nyob rau hauv ntau lawm tso cai rau mis nyuj rau curdle mus rau tsim ntawm ib tug clot. Nyob rau hauv sib piv rau tus pas nrig-zoo li tus kab mob Bulgarian, nws muaj ib cov duab kheej kheej.

Nws yog sib tov ntawm cov kab mob ntshiab ntawm Lactobacterium bulgaricum thiab Streptococcus thermophilus uas ua rau pom zoo thaum lub mis tsis muaj zog. Nyob rau hauv piav txog nws cov kev tshawb fawb S. Grigorov tau suav hais tias yog ob hom kab mob fermented uas yog ib tug Bulgarian lo, thiab tsuas yog kuv xwb. Mechnikov tau muab nws tso rau hauv ib chav cais.

Cov lus ntawm Bulgarian pib

Bulgarians ntseeg tias cov kua mis nyeem qaub yog tsim rau hauv lawv lub tebchaws xwb. Tag nrho lwm yam qaub mis nyuj cov khoom uas tau muab los ntawm lwm lub teb chaws, lawv tsis ua tiag, lawv xav tsis zoo thiab tsis kam noj.

Ua ib feem ntawm cov kua mis nyeem qaub, muaj nyuj cov kua mis thiab leaven, uas muaj thermophilic streptococcus thiab ib tus nplaum Bulgarian. Thiab tsis muaj dab tsi ntxiv. Tsis muaj stabilizers, flavors thiab preservatives. Nws yuav tsum tau sau tseg tias tsis muaj suab thaj nyob rau hauv Bulgarian yoghurt. Yog tias xav tau, koj tuaj yeem ua qab zib los yog qab ntsev rau koj saj. Yog tias muaj cov khoom ntxiv muaj ntxiv rau cov khoom noj fermented, ces nws yuav tsis yog Bulgarian yogurt, thiab nws yuav tsis zoo rau lub cev.

Scope ntawm kev siv. Ntuj yoghurt

Cov kab mob bacterial rod pom nyob rau hauv Bulgaria tau siv rau mis nyuj ripening. Cov khoom, uas tau tsim raws li ib tug ntawm cov txheej txheem no, hu ua yogurt (los ntawm Bulgarian "yogurt"). Nyob rau hauv ntau lub teb chaws nyob rau hauv qhuav ntawm no qaub mis nyuj cov khoom kawm siv lwm microflora. Thiab tsuas yog nyob rau hauv Bulgarian yogurt yog tseem qaub mis nrog ntxiv ntawm cov kab mob Lactobacterium bulgaricum thiab Streptococcus thermophilus. Uas yog ib tug tiag tiag tej yam ntuj tso yoghurt yuav tau tsuas yog los ntawm cov keeb ntawm cov Bulgarian coli. Txwv tsis pub nws yuav yog lwm yam khoom.

Ntxiv nrog rau cov kua mis nyeem qaub, Bulgarian wand yog siv nyob rau hauv lub chaw ua khoom ntawm swine yogurt. Qhov no yog qhov khoom ntawm immunologist I. Mechnikov pom zoo rau txhua hnub siv. Los ntawm cov qaub mis nyuj niaj zaus, nws txawv nyob rau hauv hais tias nws muaj ib tug Bulgarian wand nyob rau hauv nws nyob tus yeees. Lub saj mechnikovskaya curdled ntau acidic thiab muaj ib tug xov tooj uas pab tau lam zog, li ntawd, muaj nyob rau hauv khw muag tshuaj raws li ib tug tshuaj.

Tag nrho cov kab mob lactic acid uas muaj cov kab mob nyob hauv lub cev muaj ib qho ua tau zoo: lawv muaj lub neej txuag lub neej.

Yuav ua li cas ua yogurt koj tus kheej nyob rau tom tsev

Ua kom yogurt nyob hauv tsev, koj yuav tsum tau leaven, tus nplaum Bulgarian thiab thermophilic streptococcus, uas nyob rau ntawm qhov ntsuas kub yuav ua rau cov mis nyuj khov loj thiab qaub rau ob peb teev.

Yog li ntawd, rau qhov kev npaj ntawm tej yam ntuj tso kua mis nyeem qaub nyob rau hauv tsev koj yuav tsum 1-3 litres ntawm cov mis nyuj, poov xab, yogurt los yog ib tug sterilized iav hub nrog ib tug hau.

Qhov sib lawv liag ua raws li nram no:

1. UHT mis nyuj (uas tsis yuav tsum tau boiling) rhuab rau 40 degrees. Tshiab, lub tsev los yog pasteurized cov kua mis haus thiab txias mus rau qhov kub thiab txias.
2. Cov kauj ruam tom ntej yog ua raws li cov lus qhia ntawm lub khw. Nws tuaj yeem muag hauv hnab ntim tshwj xeeb los yog hauv vials. Nyob rau hauv thawj rooj plaub, lub txheem ntawm lub pob yuav tsum tau tag nrho poured rau hauv mis nyuj haus. Nyob rau hauv rooj plaub thib, ntxiv me ntsis mis nyuj rau lub raj mis, sib tov kom huv si thiab tsuas yog xa rau lub khob nrog rau so.
3. Tshaj tawm cov mis nyuj hauv tsom iav yog siv yogurt yog siv, los npog lub hau nrog lub hau, qhwv nws thiab muab tso rau hauv qhov chaw uas lub tshav kub yuav muab khaws cia.
4. Tom qab 6-10 teev cov khoom yuav ua kom tuab. Qhov no qhia tau hais tias qhov kev npaj ntawm yogurt.
5. Xa mus rau lub tub yees rau 2 teev - thiab koj yuav txaus siab rau qhov amazing saj ntawm ntuj yogurt. Khaws cov khoom tiav tsis tshaj 5 hnub.

Nyiaj pab rau lub cev

Cov kev pab ntawm ntuj yogurt, uas yog siv nyob rau hauv qhuav ntawm Bulgarian lactobacillus, tau paub rau ib lub sij hawm ntev. Raws li I. Mechnikov, nws lub ntsiab kom zoo dua yog kev tawm tsam kev laus thiab kev lom neeg ntawm tus kabmob. Tab sis lub Bulgarian wand nyob rau hauv yogurt muaj lwm yam khoom tseem ceeb.

Ua ntej, qhov kev siv ntawm ntuj yogurt pab ntxuav lub cev ntawm pathogenic microflora, tau tshem ntawm toxins thiab toxins.

Qhov thib ob, qhov kev tsim kho ntawm txoj hnyuv muaj qhov cuam tshuam rau kev tiv thaiv ntawm tus neeg raws li tag nrho. Nws tau raug pov thawj tias qhov muaj cov kab mob hauv cov hnyuv tuaj yeem ncua kev laus, qhov lawv tsis tuaj yeem yog qhov ua rau lub atherosclerosis tseem ceeb.

Peb, tej yam ntuj tso Bulgarian yoghurt yog zoo meej rau cov neeg uas muaj ib tug lactose intolerance. Qaub mis nyuj protein ntau zoo dua absorbed nyob rau hauv cov mis nyuj.

Plaub, lub Bulgarian wand kuj contributes rau poob rau cov neeg uas xav kom poob phaus. Kev siv cov kua mis nyeem qaub rau hauv qhov no yog los ntxuav lub cev ntawm co toxins. Kua mis nyuj yuav muab ntim rau hauv nws daim ntawv dawb huv, ntxiv ua ib qho hnav ris tsho hauv cov zaub xam lav thiab ua ib qho nqaij ntses rau nqaij los yog ntses.

Pab Tseem Fwv Yogurt muaj muag txig muag heev, yog li cov menyuam yaus noj mov nrog lub hauv siab ntshiab, tsis muaj qhov sib ntxiv ntawm qab zib. Nws tuaj yeem tau txais kev pab rau cov menyuam yaus lub rooj raws pluas mov noj txij 8 lub hlis.

Yog Bulgarian fermented mis nyuj muaj teeb meem?

Thaum cov lus hais tias "bacterial rods" tam sim ntawd muaj cov koom haum ua teb nrog qee tus kab mob phem. Tab sis lub qaub-mis nyuj Bulgarian qhov muag tsis muaj kev phem zoo. Cov txiaj ntsig thiab kev raug mob rau lub cev tab tom kawm los ntawm microbiologists thiab immunologists.

Txog hnub tim, tsuas yog cov txiaj ntsig zoo ntawm tus kab mob Lactobacterium bulgaricum tau muab teev tseg. Qhov no muaj tseeb tshwj xeeb tshaj ntawm kev laus ntawm lub cev thiab kev ntxiv dag zog ntawm kev tiv thaiv.

Kev txheeb xyuas ntawm Bulgarian yogurt

Tsis zoo li qab zib yogurt nrog preservatives thiab stabilizers, Bulgarian yogurt tsis muaj khoom neeg tsim saj. Nws cov qauv yog ntom, mos thiab muag heev. Qhov no yog ib qho zoo heev rau qaub cream. Raws li pom los ntawm cov neeg tawm tswv yim, nws ua cov qab thiab qab qab zib rau cov khoom qab zib. Thiab ntxiv cov zaub ntsuab, yogurt yuav npaj tau ntsev ntses rau lub ntsiab tais.

Ntawm cov neeg uas tau sim natural Bulgarian yogurt, tsis muaj ib tus neeg uas xav tawm ib lub tswv yim phem txog nws saj los yog tseem ceeb qualities. Nyob rau hauv daim ntawv ntawm cov tshuaj, nyob rau hauv kev npaj cov tais diav, rau cov khoom noj ntxiv rau cov menyuam yaus, hauv qhov muag ntawm lub ntsej muag lub ntsej muag thiab cov plaub hau - qhov uas nws siv tau dav heev.

Yuav ua li cas xaiv?

Nyob rau hauv lub khws shelvehaus yog qhia nyob rau hauv zoo nkauj jars. Nyob rau hauv xws li ntau yam, nws yog ib qho yooj yim kom tau meej pem thiab xaiv ib tug zoo-zoo khoom.

Ua ntej tshaj, koj yuav tsum them sai sai rau hnub kawg. Nws yog ntshaw tias nws tsis yog ntau tshaj ib lub lim tiam. Yog tias lub sij hawm ntev dua, tiam sis lub cev nyob rau ntawm daim ntawv lo tau qhia kom ua tau raws li cov kev cai, nws yog qhov zoo dua rau xaiv ib lub nkev tau ua ntej. Txwv tsis pub, es tsis txhob siv khoom, koj tuaj yeem yuav yogurt nrog cov kab mob uas tsis muaj sia.

Tsis tas li ntawd, qhov muaj pes tsawg ntawm qhov khoom yog qhov tseem ceeb. Tsuas pub mis, tus nplaum Bulgarian thiab thermophilic streptococcus yuav tsum muaj nyob rau hauv yoghurt zoo.

Yog xav tau ib yam khoom uas yeej pab tau tiag, nws yog qhov zoo dua los yuav ib qho pib hauv lub tsev muag tshuaj thiab npaj cov kua mis. Thiab ces zoo noj qab haus huv, muaj zog tiv thaiv thiab noj qab nyob zoo digestion yuav tsis ntev ntev.