酸奶怎麼做的英語作文

1. 製作酸奶過程 急！！！！！！！！！！！！！！！！ 英文

葯店有一種葯品叫做「乳酸菌素片」，碾成粉末，稍微加熱一下牛奶，然後倒入回葯粉，還有答要記得加入一些超市買的成品酸奶，大概2-3成的分量就好。放一晚上發酵，就可以了。大概是這樣，小時候自己做過，大體步驟是這樣，自己在做的時候多實驗幾次就會很完美了。祝你成功~~~

2. 酸奶對人體的身體有很大的益處，但是酸奶是怎麼製作的呢利用暑假去奶制廠做個調查吧!寫一篇英語作文

酸奶為純綠色食品，它是由牛奶經乳酸菌發酵製成的，除具有鮮牛奶的營養價值外，因內含乳酸菌並在發酵過程中產生乳酸及B族維生素(B2.B6.B12)等，可促進人體消化呼吸，提高人的免疫力，長期飲用即可保證鈣質的需求，又可健腸胃，調節人體代謝，提高人的抗病能力，使人健康長壽，對兒童、老年人尤佳。因此已被越來越多的人所青睞。下面介紹瓶裝酸奶的製作方法：
一、製作酸奶所用的儀器、材料
滅菌設備、發酵罐或發酵室、加熱罐、紫外線燈、玻璃瓶或瓷瓶或專用紙盆、鮮牛奶、白糖、乳酸菌種(保加利亞桿菌與嗜熱鏈球菌)等。
二、製作步驟
1．玻璃瓶等消毒滅菌。玻璃瓶在滅菌器內滅菌半小時，如用蒸鍋滅菌需45分鍾，接種室內需紫外線滅菌50分鍾，接種工具在高壓蒸汽滅菌器內滅菌30分鍾。
2．牛奶滅菌。把鮮牛奶裝入加熱罐，並加入10—12%的白糖，在85—90℃下滅菌30分鍾或用其它方法滅菌。無論採用哪種方法以不破壞牛奶原有營養成分為佳，滅菌後冷卻。在滅菌前或滅菌過程中最好除去上層油脂，使牛奶脫脂。
3．接種。把溫度低於43℃的滅菌牛奶分裝於滅好菌的玻璃瓶中，按牛奶2%—4%的接種量在接種室內接種並攪拌均勻，注意罐裝要滿，不留空隙，接好後立即封口，以保證乳酸發酵的厭氧條件。然後再送入0—5℃的冷藏室內進行冷藏後熟8－10小時，即可上市銷售。經後熟酸乳因含酯類，具有特殊的芳香氣味。冷藏的作用一方面可防止酸度增加，防止雜菌污染，另一方面可使質地結實，乳清回收，從而使酸乳質量的穩定性大為提高。在整個過程中要注意無菌操作，工作人員要穿無菌工作服，戴無菌手套、口罩，手要清洗干凈，不可不戴口罩就接種以防雜菌污染。
4.質量標准。優質酸乳外觀呈乳白色或稍帶黃色，表面光滑，凝乳結實，組織細膩，質地均勻，允許有少量乳清析出，無氣泡，酸甜適度，不得有辛辣味及其它異味。如果酸乳中有氣泡或瓶蓋上鼓或有辛辣味及其它異味，說明鮮乳在發酵過程中已被雜菌污染不能食用。如生產種(發酵劑)出現以上情況，堅決不能用於生產，以防造成不必要的損失。如在適溫下超時，乳凝很少、乳清分離，甚至不乳凝，出現大量懸浮物並出現臭味，說明菌種衰退嚴重或菌種已被雜菌污染，應停止使用。如菌種衰退，可把衰退的菌種在斜面培養基上培養，進行提純復壯，再進行繁殖，即可得到優良的生產種。

3. 如何寫製作食物英語作文

您好：製作酸奶水果沙拉
原料：你所喜歡的各種水果、酸奶

其實酸奶水果沙拉得做法很簡單，將你喜歡的水果去皮切丁，再倒入酸奶，輕輕攪拌均勻，一盤潔白亮麗，清香撲鼻，酸甜可口，營養豐富的酸奶水果沙拉就做成了。水果沙拉的用料分量可根據多少人用餐來定。如果想給沙拉添一點色彩，也可點綴一些其它顏色的酸奶，如紅色的草莓酸奶等，但要注意口感，不要因為追求色彩而破壞沙拉的純正風味。

一般最大眾化的蘋果、梨和香蕉即可，它們的共同點是肉質都顯淡黃色或白色，正好和乳白色的酸奶相配。其它水果如草莓、獼猴桃、密瓜等，也可單獨或混合在一起做成沙拉。

水果沙拉雖容易做，卻有一些注意事項。
首先，酸奶要選低脂的品種。高脂酸奶往往太稠，作出沙拉不好看，也與水果的清爽特點不符。
第二，所選水果不能是那種切成丁要出很多汁水的，因為這會使酸奶稀釋，以至醬裹不住水果丁。例如，西瓜就不能作水果沙拉，同樣道理，罐頭水果也不易做沙拉，因為裡面的水果都是糖水泡的，不容易空干水分。
第三，酸奶本身都帶有一定酸味，因此做沙拉的水果甜度要高一些才好吃。香蕉一般甜度足夠，蘋果和梨則因品種不同而甜度不一，需要挑選。
第四，水果沙拉最好現做現吃。如果要事先准備好，也得放入冰箱的冷藏室，而且時間最好不要超過一小時，因為時間長了，切開的水果會「生銹」，影響口感和色澤。

Yogurt fruit salad
Ingredients: what you like all kinds of fruit and yogurt

Yogurt fruit salad is very simple actually, would you like the fruit peel of dicing, add yogurt, gently stir well, a plate of sparkling white, fragrant, sweet and delicious, nutrient-rich yogurt fruit salad is made. Fruit salad ingredients and components according to how many to order meals. If you want to add a little color to salad, also can adorn some yogurt, other color such as red strawberry yogurt, but should pay attention to taste, don't cry because it is the pursuit of pure color of the salad flavor.

Generally the most popular apples, pears and bananas. They all have in common is fleshy show pale yellow or white, just match ivory yogurt. Other fruits
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4. 求一篇英語作文：關於用皮革制老酸奶你怎麼看 至少120個單詞

Generations of people have been making yogurt in their kitchens long before instries packaged it into convenient little containers for us (along

5. 酸奶的製作過程,用英語寫一篇短文。

下面這篇文章足夠精細，你不妨精簡一下。

How to Make Homemade Yogurt

Here is a step-by-step guide to making homemade yogurt. Esoteric Teaching walks you through the steps and gives you tips that can be used ring the process. There are several different ways to make yogurt at home and this is just one of the ways to make your own yogurt.

Ingredients

1 quart milk (skim, 1%, 2%, or whole)
1/3 cup nonfat dry milk (optional; will result in a thicker yogurt with a higher protein content)
2 to 3 tablespoons plain yogurt with active cultures
You can use store-bought yogurt as a starter for your first batch; once you have proced your own yogurt, you can use a portion of your stock to culture subsequent batches
Sweeteners and flavorings, if desired
See the flavorings section for ideas

Equipment

Double boiler
Metal spoon (which you can sterilize)
Candy thermometer
1 quart-size container or 4 or 5 cup-size containers to hold finished yogurt, with lids
Plastic wrap if container(s) do not have lids
Dish towel
One of the following: slow cooker; oven; heating pad and cutting board; or cooler
Refrigerator
Step 1: Sterilize Your Equipment

Make sure everything you're going to use to make your yogurt is extremely clean!
The easiest way to ensure that your equipment (saucepan, bowls, heatproof yogurt containers, utensils, etc.) is scrupulously clean is to run it through a dishwasher with a heated drying cycle.
Alternatively, wash your containers and tools well in warm water with dish detergent and let the dishes air-dry.3
Then fill containers with boiling water and let them stand until you are ready to fill them with yogurt.
Step 2: Heat Your Milk

Even if you use pasteurized milk, it will require sterilization e to the bacteria it contains.
Fill the bottom of a double boiler with water and bring to simmer over medium heat.
Pour milk into top of double boiler.
Add nonfat powdered dry milk if using.
Heat milk slowly, stirring continuously with a metal spoon, until small bubbles gather around the perimeter and steam rises from the surface.
The temperature of the milk should be between 180 degrees F and 200 degrees F.
Do not allow milk to boil.
Keep milk at this temperature for approximately 10 minutes, stirring frequently with a metal spoon.
Be sure to stir up from the bottom of the pot so the milk at the bottom doesn't scorch.
Step 3: Add the Culture

Once it has been sterilized, you must bring the temperature of the milk down so that the heat doesn't kill off the beneficial bacteria in the warmed starter culture.
Bring your starter out of the refrigerator so it can reach room temperature.
Remove the top pan of the double boiler and place in the refrigerator.
Alternatively, place it in a pan of very cold water, making sure that no water rises over the side and mixes with the milk.
Keep checking the temperature of the milk every few minutes.
You don't want to add the starter until the milk has dropped to below 120 degrees F, but do not let the milk fall below 100 degrees F.
The ideal temperature at which to add the starter is approximately 110 to 112 degrees F.
When the milk reaches 115 degrees F, remove from refrigerator or water bath and stir.
Remove about a cup of the milk.
Stir 3 tablespoons plain yogurt with live active cultures into the cup of milk.
Stir this back into the pot of sterilized milk.
Your milk has now been cultured, or pitched.4
Cover the cultured milk.
Step 4: Incubate the Bacteria

Incubating the beneficial bacteria in your yogurt is the trickiest part of the whole procere. If the temperature of the milk mixture is too low, the bacteria won't grow enough to proce yogurt. If the temperature is too high, however, it will kill the bacteria. There are a few methods you can use to regulate the temperature of your milk mixture as it turns to yogurt. Whichever method you choose, be sure to keep an eye on the temperature (use your thermometer!) to make sure it stays within the necessary parameters. Also, for the best results, your developing yogurt should be kept as still and undisturbed as possible.
Oven Method

Turn oven to 170 degrees F.

When oven comes up to temperature, turn oven off, wait 5 minutes, and place milk mixture inside.

For ideal incubation, maintain a temperature of about 110 degrees F inside the oven.

Use an oven thermometer or your candy thermometer to monitor the temperature inside the oven.

Do not let the oven temperature drop below 100 degrees F.

Let incubate for 5 to 7 hours.

Slow-Cooker Method

Preheat the empty slow cooker] (with the crockery insert in place) on the warm or low setting for 10 minutes.

Place covered containers of yogurt in the slow cooker insert.

Turn off the slow cooker and cover with a folded bath towel to insulate.

Turn the slow cooker on warm or low for 5 minutes every hour to maintain temperature.

Let incubate for about 5 to 6 hours.

Heating Pad Method

Place a dry cutting board on a sturdy table or countertop.

Set heating pad on top of cutting board and plug it in.5

Turn the heating pad to medium heat.

Place bowl of milk mixture on top of the heating pad.

Let sit, undisturbed, for at least 6 or 7 hours.

Cooler Method

If you have a well-insulated cooler that retains heat well, you can try this method.
Fill 4 liter- or quart-size bottles with very hot tap (about 130 to 140 degrees) water.
Place bottles inside cooler.
Pour cultured milk into one large or several small containers with lids and place them inside the cooler.
Place a few folded sheets of newspaper or a folded towel over the bottles to keep the heat in, shut the lid, and do not disturb for 5 to 7 hours.
Step 5: When Yogurt Is Done

After the estimated incubation time has elapsed, check your milk to see if it has turned into yogurt. The longer the yogurt remains warm and still, the thicker and tarter it will become.
If the yogurt appears to be set and feels slightly firm, it's done.
It will continue to thicken as it cools.
If you haven't already done so, spoon the yogurt out of the top of the double boiler and into the sterilized storage containers (e.g., a large mason jar or several indivial-size yogurt cups).
Cover each container of yogurt with a tight-fitting lid or plastic wrap.
Store in the refrigerator for no more than 10 days.3
Tips and Warnings

Flavorings

You can use whatever you wish to flavor your homemade yogurt.
Try adding fruit jam or jelly, honey, molasses, brown sugar, cut-up fruit, fresh or frozen berries, crushed pineapple, espresso powder, flavored extracts, or whatever else you find appealing.
Be creative with your combinations!
Texture

The texture of homemade yogurt can be quite different from the store-bought variety. Often, it is thinner and more liquid. If you prefer a thicker, denser yogurt, you can thicken it with a bit of unflavored gelatin.3
Sprinkle 1 teaspoon of gelatin over the milk before heating it.
Let stand for 5 minutes, stir, then heat.
Heat for 30 minutes, stirring, to dissolve gelatin completely.
Milk Varieties

You can use cow's milk, goat's milk, or sheep's milk to make yogurt.
All fat contents are acceptable, from cream to skim.
For safety's sake, use only pasteurized milk.
Starter Culture

You can reserve 2 to 3 tablespoons of your yogurt to use as a starter in your next batch. Just be sure to use the starter within 5 to 7 days.
Yogurt Makers

Though, as you've seen above, you can make yogurt using equipment you probably already own, there are also yogurt makers you can use to make your own yogurt. If you purchase a yogurt maker the steps will be similar to those above, though make sure to follow the manufacturer's instructions.
Food Safety

Although the beneficial bacteria in yogurt is most welcome, it's also possible, through contamination via utensils or cooking implements, to introce harmful bacteria into your milk.
If you detect any kind of off odor, color, or taste in your yogurt, do not eat it.
To avoid contamination, don't forget to sterilize your containers and your cooking equipment.

6. 用西瓜香蕉酸奶製作冷凍果汁英語作文

Yogurt fruit salad
Ingredients: what you like all kinds of fruit and yogurt

Yogurt fruit salad is very simple actually, would you like the fruit peel of dicing, add yogurt, gently stir well, a plate of sparkling white, fragrant, sweet and delicious, nutrient-rich yogurt fruit salad is made. Fruit salad ingredients and components according to how many to order meals. If you want to add a little color to salad, also can adorn some yogurt, other color such as red strawberry yogurt, but should pay attention to taste, don't cry because it is the pursuit of pure color of the salad flavor.

Generally the most popular apples, pears and bananas. They all have in common is fleshy show pale yellow or white, just match ivory yogurt. Other fruits

7. 有關如何製作酸奶的英語作文

Generations of people have been making yogurt in their kitchens long before instries packaged it into convenient little containers for us (along with all the added sweeteners and thickeners). And just like anything else you make at home, it does taste better. More fresh, and not so sharp.
1. Heat 1 quart of milk on the stove to 180 degrees F. (A thermometer helps to ensure food safety.)

2. Let the milk cool to 110 degrees.

3. Add 2 tablespoons of plain yogurt to a quart jar. Make sure the yogurt has live, active cultures. It can be store-bought plain yogurt or the last spoonfuls of your most recent homemade batch.

4. Add a bit of the cooled milk to the yogurt in the jar and swirl it around. Then pour the rest of the milk into the jar.

5. The jar needs to stay warm for about 8 hours while the cultures do the work. Options:

Put the jar inside the oven with the oven light on.
Put the jar inside a cooler, and fill the cooler with hot water.
Buy a yogurt maker which will keep the jars warm.
6. After the yogurt has thickened, cool the yogurt in the fridge and enjoy!

7. The yogurt is more thin than store-bought, but it』s ideal for smoothies. If you like thicker yogurt, pour it into a colander lined with cheese cloth, coffee filters, or paper towels, and let the excess liquid drip into a bowl below.

8. 怎麼做酸奶水果沙拉英語作文 - 百度

Making salads are actually very easy. Now, please follow me and we will make a wonderful fruit salad. First, prepare fruit: apples, pears, bananas and a watermelon. Also, we need to get ready a bowl, a teaspoon and a cup. Last, we should have salad cream, sugar, salt, honey and yogurt. Now let our work begin. First of all, wash all the fruit and peel the apples, pears and bananas. Then cut the watermelon and put them all in a bowl. Then, we need to add the sources and mix them even. Finally, a beautiful fruit salad is complete. Send it to your mom!

9. 酸奶英語介紹80字

Yogurt, yoghurt, or yoghourt ([ˈjoʊɡərt]、 ['jɒgət]or ['joɡət]; 酸奶) is a food in the form of a thick, slightly sour liquid that is proced by bacterial fermentation of milk.

The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria proces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tang.
Yogurt is nutritionally rich in protein, calcium, riboflavin, vitamin B6, and vitamin B12.

Yogurt has been claimed to have many health benefits. There is moderate-quality evidence to support the idea that consumption of dairy procts, including yogurt, may rece the risk of high blood pressure