酸奶怎么做的英语作文

1. 制作酸奶过程 急！！！！！！！！！！！！！！！！ 英文

药店有一种药品叫做“乳酸菌素片”，碾成粉末，稍微加热一下牛奶，然后倒入回药粉，还有答要记得加入一些超市买的成品酸奶，大概2-3成的分量就好。放一晚上发酵，就可以了。大概是这样，小时候自己做过，大体步骤是这样，自己在做的时候多实验几次就会很完美了。祝你成功~~~

2. 酸奶对人体的身体有很大的益处，但是酸奶是怎么制作的呢利用暑假去奶制厂做个调查吧!写一篇英语作文

酸奶为纯绿色食品，它是由牛奶经乳酸菌发酵制成的，除具有鲜牛奶的营养价值外，因内含乳酸菌并在发酵过程中产生乳酸及B族维生素(B2.B6.B12)等，可促进人体消化呼吸，提高人的免疫力，长期饮用即可保证钙质的需求，又可健肠胃，调节人体代谢，提高人的抗病能力，使人健康长寿，对儿童、老年人尤佳。因此已被越来越多的人所青睐。下面介绍瓶装酸奶的制作方法：
一、制作酸奶所用的仪器、材料
灭菌设备、发酵罐或发酵室、加热罐、紫外线灯、玻璃瓶或瓷瓶或专用纸盆、鲜牛奶、白糖、乳酸菌种(保加利亚杆菌与嗜热链球菌)等。
二、制作步骤
1．玻璃瓶等消毒灭菌。玻璃瓶在灭菌器内灭菌半小时，如用蒸锅灭菌需45分钟，接种室内需紫外线灭菌50分钟，接种工具在高压蒸汽灭菌器内灭菌30分钟。
2．牛奶灭菌。把鲜牛奶装入加热罐，并加入10—12%的白糖，在85—90℃下灭菌30分钟或用其它方法灭菌。无论采用哪种方法以不破坏牛奶原有营养成分为佳，灭菌后冷却。在灭菌前或灭菌过程中最好除去上层油脂，使牛奶脱脂。
3．接种。把温度低于43℃的灭菌牛奶分装于灭好菌的玻璃瓶中，按牛奶2%—4%的接种量在接种室内接种并搅拌均匀，注意罐装要满，不留空隙，接好后立即封口，以保证乳酸发酵的厌氧条件。然后再送入0—5℃的冷藏室内进行冷藏后熟8－10小时，即可上市销售。经后熟酸乳因含酯类，具有特殊的芳香气味。冷藏的作用一方面可防止酸度增加，防止杂菌污染，另一方面可使质地结实，乳清回收，从而使酸乳质量的稳定性大为提高。在整个过程中要注意无菌操作，工作人员要穿无菌工作服，戴无菌手套、口罩，手要清洗干净，不可不戴口罩就接种以防杂菌污染。
4.质量标准。优质酸乳外观呈乳白色或稍带黄色，表面光滑，凝乳结实，组织细腻，质地均匀，允许有少量乳清析出，无气泡，酸甜适度，不得有辛辣味及其它异味。如果酸乳中有气泡或瓶盖上鼓或有辛辣味及其它异味，说明鲜乳在发酵过程中已被杂菌污染不能食用。如生产种(发酵剂)出现以上情况，坚决不能用于生产，以防造成不必要的损失。如在适温下超时，乳凝很少、乳清分离，甚至不乳凝，出现大量悬浮物并出现臭味，说明菌种衰退严重或菌种已被杂菌污染，应停止使用。如菌种衰退，可把衰退的菌种在斜面培养基上培养，进行提纯复壮，再进行繁殖，即可得到优良的生产种。

3. 如何写制作食物英语作文

您好：制作酸奶水果沙拉
原料：你所喜欢的各种水果、酸奶

其实酸奶水果沙拉得做法很简单，将你喜欢的水果去皮切丁，再倒入酸奶，轻轻搅拌均匀，一盘洁白亮丽，清香扑鼻，酸甜可口，营养丰富的酸奶水果沙拉就做成了。水果沙拉的用料分量可根据多少人用餐来定。如果想给沙拉添一点色彩，也可点缀一些其它颜色的酸奶，如红色的草莓酸奶等，但要注意口感，不要因为追求色彩而破坏沙拉的纯正风味。

一般最大众化的苹果、梨和香蕉即可，它们的共同点是肉质都显淡黄色或白色，正好和乳白色的酸奶相配。其它水果如草莓、猕猴桃、密瓜等，也可单独或混合在一起做成沙拉。

水果沙拉虽容易做，却有一些注意事项。
首先，酸奶要选低脂的品种。高脂酸奶往往太稠，作出沙拉不好看，也与水果的清爽特点不符。
第二，所选水果不能是那种切成丁要出很多汁水的，因为这会使酸奶稀释，以至酱裹不住水果丁。例如，西瓜就不能作水果沙拉，同样道理，罐头水果也不易做沙拉，因为里面的水果都是糖水泡的，不容易空干水分。
第三，酸奶本身都带有一定酸味，因此做沙拉的水果甜度要高一些才好吃。香蕉一般甜度足够，苹果和梨则因品种不同而甜度不一，需要挑选。
第四，水果沙拉最好现做现吃。如果要事先准备好，也得放入冰箱的冷藏室，而且时间最好不要超过一小时，因为时间长了，切开的水果会“生锈”，影响口感和色泽。

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. 求一篇英语作文：关于用皮革制老酸奶你怎么看 至少120个单词

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

5. 酸奶的制作过程,用英语写一篇短文。

下面这篇文章足够精细，你不妨精简一下。

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. 用西瓜香蕉酸奶制作冷冻果汁英语作文

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. 有关如何制作酸奶的英语作文

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. 怎么做酸奶水果沙拉英语作文 - 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. 酸奶英语介绍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