"Narine" (leaven) cov lus qhia rau kev siv ntawm lactic acid cov kab mob nyob rau hauv lub tsev

"Narine" - oob khab (cov lus qhia rau kev siv ntawm cov khoom yuav tsum tau nthuav tawm ib tug me ntsis rau yav tom ntej) nyob rau lub hauv paus ntawm lactic acid cov kab mob, nrog rau kev pab los ntawm cov uas koj yuav nqa mus tsev kefir, yogurt thiab lwm yam fermented dej haus cawv.

Properties muaj thiab qhov kev txiav txim

Kev npaj ntawm lub "Narine" keeb yuav siv sij hawm ntau heev lub sij hawm. Dua li no, muaj ntau yam housewives feem ntau siv cov khoom no los mus tsim cua, thiab tseem ceeb tshaj, pab tau cov mis nyuj cov dej qab zib. Tom qab kua mis nyeem qaub ua rau lub hauv paus ntawm kev mis nyuj siv lactic acid cov kab mob, tsub kom cov kev ua ntawm Escherichia coli (li qub), cheeb putrefaction microprocesses thiab conditionally pathogenic muaj nyob rau hauv cov hnyuv, neutralizes toxins thiab tshwm sim los ntawm ntau yam tshuaj, thiab kuj nkoos kom ntawm lub digestive kabmob, thiab nce nyob rau hauv cov ntshav cov ntsiab lus hemoglobin, li no mus pab tau txoj lub cev tiv thaiv.

"Narine" (leaven) cov lus qhia rau kev siv ntawm nyob lactobacilli

Raws li hais saum toj no, muab oob khab yog dav siv rau ua qhob yogurt thiab lwm yam fermented dej haus cawv. Txawm li cas los, nws yuav tsum tau muab sau tseg hais tias yuav ua rau xws li ib tug khoom rau lub shortest tau lub sij hawm yuav tsis ua hauj lwm. Tom qab tag nrho, mus ua pab tau cov kab mob nquag proliferate, lawv yuav tsum tau muab tag nrho cov paaj tej yam kev mob. Uas yog vim li cas yogurt yog ua nyob rau hauv ob ua sawv.

Kauj ruam № 1. Tus txheej txheem ntawm kev npaj ua hauj lwm ntawm lub keeb

ib lub raj mis ntawm "Narine" yuav tsum thawj yuav los ua ib tug pab tau fermented mis nyuj haus dej. Keeb nyob rau hauv multivarka ua sai npaum li cas, yog li peb yuav siv qhov no chav ua noj gadget ua yogurt. Nws lub tais, thiab tag nrho cov lwm yam kev seev siv yuav tsum tau sterilized. Lub capacitance yuav tsum tau ncuav ib pint mis mis nyuj thiab sov nws mus rau ib tug kub ntawm 43-45 degrees. Ntxiv mus, ib tug sov so haus dej nyob rau hauv ib tug npaum li ntawm ib diav tsim nyog mus ncuav rau hauv lub raj mis nrog lactobacilli, zoo shaken thiab muab tso rov qab nyob rau hauv multivarku rau hauv seem uas yog mis nyuj. Zoo Mix cov khoom, lawv yuav tsum tau kaw cia thiab tawm rau 12 xuab moos. Ntxiv ua hauj lwm yog yuav tsum tau mus pw nyob rau hauv lub ferment iav ntim muab tso rau hauv lub tub yees thiab cia sawv ntsug rau 120 feeb. Tom qab no lub sij hawm, lub khov khoom yuav siv tau los mus tsim qhob yogurt.

Kauj ruam № 2. Tus txheej txheem ntawm kev npaj fermented mis nyuj

Raws li tag nrho cov saum toj no kev cai koj yuav tsum tau muaj ib tug ua hauj lwm "Narine" -zakvaska. Cov lus qhia rau kev siv ntawm tej raw cov ntaub ntawv yooj yim heev. Yuav kom npaj yogurt nyob rau hauv multivarku yuav tsum ncuav liter ntawm tsawg-roj mis nyuj, sov nws mus rau 43-45 degrees, thiab ces mus rau muab tso rau 1-3 dia ntawm yav tas los npaj keeb, sib tov zoo thiab cia sawv ntsug nyob rau hauv ib tug kaw lub hau rau 6-8 teev. Ntxiv mus, lub haus yuav tsum tau poured mus rau hauv ib khob ntim thiab muab tso rau hauv lub tub yees rau 3 h. Tom qab no lub sij hawm, kefir yuav tau siab npaj rau siv.

Nws yuav tsum tau muab sau tseg tias "Narine" (poov xab) cov lus qhia rau kev siv ntawm uas yog tau piav saum toj no, yuav tsum tau muab cia rau hauv lub txias chamber tsis muaj ntau tshaj li 10 hnub, thaum lub sij hawm yogurt tawm ntawm nws muaj peev xwm tsis tsum khaws cia rau ntau tshaj li ob hnub.