The expert calls " The tough yoghurt " Just gag Nutritive value or lower

The expert calls " The tough yoghurt " Just gag Nutritive value or lower
It is condemned " Gel pharmaceutical " Content, the country does not have a relevant regulation at present
The thick, thick one " The tough yoghurt " With the genuine, traditional, natural characteristic, have become the food new favourite at present, is attracting increasingly many consumers. But, as it being more and more popular, does everybody begin to care, why is the tough yoghurt more expensive than the general yoghurt? Is the more natural, safer, nutritive value higher?
Recently, first the network card involved the tough yoghurt in additive disturbance even more. Net friend claims: So-called " tough yoghurt " ,It is in fact vegetable glue such as gelatin, agar + thickening agent, it is not " the milk is very strong and very thick " that the producer talks about ,It is useless to eat more.
Manufacturer: The composition is the same, the difference lies in making the craft
Yesterday afternoon, the reporter has visited many supermarkets of Hangzhou, see the tough yoghurt mainly sold on the market has tough yoghurt, tough yoghurt, tough yoghurt and tough yoghurt of a century of brightness of West Lake of Erie in the Inner Mongol, unit price is more than 4 yuan.
Unite the intersection of China and supermarket, celebrate staff member of shop to say come nearly period of time, tough the intersection of yoghurt and sales volume prevail spring, regardless of pursuing pursuing the taste freshly or, the consumers buying it are numerous.
However, everybody wonders unavoidably while buying: Why price of tough yoghurt is nearly ordinary yoghurt; Twice? Nutrition really in this way of its?
The reporter has compared the batching tables of different yoghurt, find tough yoghurt and ordinary yoghurt of the same brand, the composition is the same, food additive added has gel pharmaceutical such as pectin, gelatin, agar.
Assistant general manager Mr. Huang of the new hope milk industry Co., Ltd. of Hangzhou says, in order to guarantee the taste of the tough yoghurt, it is the best to select to do the fresh milk of the tough yoghurt, but actually it and the greatest difference of ordinary yoghurt is made on crafts.
"The ordinary yoghurt is fermented at low temperature first, stir the solid yoghurt after fermenting and drive, can; But tough yoghurt to can fresh milk first, pack, ferment in succession and then, like this, directness is made of the solid after the yoghurt is shaped. " Mr. Huang says, the making craft of the tough yoghurt is comparatively complicated, the time needed is longer too. The ordinary yoghurt can be made in five or six hours, can produce fast, but the tough yoghurt takes 2 days at least: "The tough yoghurt is lines of fermenting course more than the ordinary yoghurt. Can say more nutrition is may the fermenting course that produce more, beneficial material that produce. "
Mr. Huang says, in order to guarantee tough yoghurt is aesthetic in appearance, transport more carefully too, more manpower than in the past of the flower, " made the craft, manpower, raw materials cost to increase, the price of the tough yoghurt is just higher than the ordinary yoghurt. "
Nutritionist: " tough yoghurt " ,A kind of new call
Is the fact as manufacturer says?
Reporter yesterday the intersection of telephone consultation and the intersection of China Agricultural University and food the intersection of institute and nutrition and food security whether associate professor, the intersection of food and doctor of science, the intersection of China and nutrition learn director Fan ZhiHong Professor.
Professor Fan introduces, traditional tough yoghurt, call the solidifying yoghurt, it is a concept of a piece of yoghurt products too.
"There was one's own ' tough yoghurt ' before in all parts, this kind of yoghurt was not sticky liquid state, but the solid state appears. But this kind of solid state has not added any and solidified pharmaceuticals, it is a kind of special gel state of milk protein. Add disinfecting milk, candy and bacterium in the clean container, keep warm and ferment for several hours, the milk will be turned into solid state, but only stir hard, the solid state will be turned into liquid state again. " Fan ZhiHong says.
As consumer's requirement for mouthfeel being higher and higher, on the basis of ordinary yoghurt, as soon as people have added more gel pharmaceutical or thickening agent, people become " tough yoghurt " . Came to say in the strict meaning, " tough yoghurt " on the market Products, should be named " the yoghurt is frozen " . "The concrete content of gel pharmaceutical in the milk product, the country does not have a clear regulation at present. "
" tough yoghurt " The nutritive value may even be lower
According to making course of the tough yoghurt, this kind of yoghurt freezes the nutritive value that the products have not increased the yoghurt products, have not added the health care fungus, has not added the nutrient either.
In the view of Professor Fan, " tough yoghurt " of today Not only compared with traditional tough yoghurt raw materials quality do not have anything that is improved,but also may even reduce.
"Because raw materials that milk raw materials making the yoghurt traditionally must be protein with higher content, the antibiotic content must be low, there must be less miscellaneous fungus content, could make the yoghurt to congeal smoothly. And have vegetable glue that helps now, even if protein content of raw materials is low, not either the hindrance complete and congeal the state, raw materials demand to reduce instead. " Fan ZhiHong says.
Because generally contain food additive among them, and is not fit for the children under the age of 2 to eat. And some " The tough yoghurt " The products are the more largely freezing the form of intensity, the infant had better not eat, because they are apt to freeze this kind of yoghurt to chock into the trachea.
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