BHK's 100% Probiotic Yogurt Powder Description & FAQ

Bacterial Balance

BHK's 100% Probiotic Yogurt Powder Description

Low Calorie French Yogurt

*The amazing France yogurt culture, rich in whey, nutritional value is better than commercially available

"*15 in 1 integrated lactic acid bacteria X rich in dietary fiber,

- Helps digestion and smooth bowel movements"

*100% natural health care, no milk powder, colloid, flavouring and pigments added

 

Main Ingredients (Per serving):

 

Directions:

Step 1 Combine yogurt powder into 250ml warm fresh milk, mix thoroughly in a thermal bottle.

Step 2 Incubate in your thermal bottle for 6 to 12 hours.

Step 3 Refrigerate once incubation is completed.

Do not store your yogurt longer than 5 days in the refrigerator.

 

 ID :Q0101

 

BHK's 100% Probiotic Yogurt Powder FAQ

Effect?

It can make French Yogurt, help to prolong satiety, improve gastrointestinal environment and adjust physical condition, and also help to defecate.

 

Caution?

This product contains milk products and is not suitable for its allergic constitution.

 

Can pregnant women take it?

Yes.

 

How old can you eat?

Generally there should be no age limit.

 

Can vegetarians eat it?

This product is milk, if it is vegan, it is not recommended to supplement.

 

What are the main ingredients?

Dietary fiber, 15-in-1 integrated lactic acid bacteria, special fermentation bacteria for French yogurt.

 

What is the number of bacteria in a pack?

The number of bacteria per package is more than 600 million, but the probiotics will multiply during the yogurt fermentation process.

After fermentation, a cup of yogurt can reach more than 8.5 billion.

 

What kind of bacteria are there?

Total of 17 species:

Streptococcus thermophilus, Bulgarian bacilli, Lactobacillus plantarum, Bifidobacterium lactis, Bifidobacterium breve, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus fermentum, Lactobacillus rhamnosus, Streptococcus thermophilus, Bacillus chymosi , Lactobacillus acidophilus, Bifidobacterium longum, Bifidobacterium bifidum, Lactobacillus lactis, Lactobacillus reuteri, Lactobacillus helveticus.

 

Materials to be prepared?

The following three must be prepared:

1. mug x1

2. BHK ’s Euglena x1 pack

3. Warm fresh milk (200 ~ 240cc) x 1 cup, can be microwaved according to the label of fresh milk box, heating temperature is 35 ~ 40 degrees C best.

 

How to make it?

Production method:

1. Pour a pack of yogurt powder and 250CC warm fresh milk (30-35 degrees C) into a thermos cup and stir evenly

2. Tighten the bottle cap and let stand for more than 6-12 hours

3. Fermentation is successful when it is solidified. Add ice cubes or refrigerate for better flavor.

 

What containers can be used to make?

It is recommended to use a container that can be "completely sealed", and the container must be kept dry and free of other impurities.

 

Can all commercially available cow milk be used for fermentation? Is it possible to use soy milk?

It is recommended to use full-fat fresh milk for fermentation, because the fermentation of bacteria requires a complete nutritional composition; sugary soy milk can also be used for fermentation.

 

How to control the heating temperature and fermentation time?

It is recommended that milk be heated to 30-35 degrees C. If it is heated above 40 degrees C, it is easier to fail fermentation.

If it is placed in an environment below 30 degrees C, the fermentation time needs 24-48 hours, if it is placed between 30-40 degrees, the fermentation time is about 6-12 hours, so it is recommended to use a thermos or smoldering tank to maintain the fermentation temperature. Also not easily affected by changes in external temperature.

 

How can I save it?

After making it, replace it with a sealable container and put it in the refrigerator to keep it refrigerated. It is recommended to consume it within five days.

Q:BHK's 100%手作優格粉功效?
A:幫助延長飽足感改善腸胃道環境與調整體質,亦有幫助排便的效果。
Q:BHK's 100%手作優格粉的特色跟優勢?
A:法式優格的綿密口感高活性菌種,富含乳清及豐富的膳食纖維,零脂肪低熱量無添加香精、香料、膠體、色素等。

Q:BHK's 100%手作優格粉的主成分是什麼?
A:膳食纖維、15合1綜合乳酸菌、法國優格專用發酵菌。

Q:BHK's 100%手作優格粉的熱量?
A:每包為3.8大卡,每包僅含0.1公克的糖。

Q:請問一包BHK's 100%手作優格粉的菌數是多少?
A:每包菌數檢測在6億以上,且優格發酵過程中益生菌會倍數增加唷,發酵後一杯優格的益生菌可達到85億以上

Q:BHK's 100%手作優格粉有哪些菌種呢?
A:共有17種菌;嗜熱鏈球菌、保加利亞桿菌、植物乳桿菌 、乳雙歧桿菌、短雙歧桿菌 、乾酪乳桿菌、副乾酪乳桿菌 、醱酵乳桿菌、鼠李糖乳桿菌、嗜熱鏈球菌、凝乳芽孢桿菌、嗜酸乳桿菌 、長雙歧桿菌、兩歧雙歧桿菌、乳酸乳桿菌 、羅伊氏乳桿菌、瑞士乳桿菌。

Q:用BHK's 100%手作優格粉製作優格需要準備哪些材料?
A:需準備以下三樣:
1.保溫杯(或悶燒罐) x1個。
2.BHK’s 100%手作優格粉 x1包。
3.溫鮮奶(200~240cc)x1杯,可根據鮮奶盒裝標示微波加熱,加熱溫度35~40度C最佳。

Q:用BHK's 100%手作優格粉製作優格的方式?
A:製作方式:
1.將一包優格粉與250CC溫鮮奶(30-35度C),倒入保溫杯中,攪拌均勻。
2.鎖緊瓶蓋,靜置6-12小時以上。
3.成凝固狀即發酵成功,加入冰塊或冷藏冰涼,風味更佳。

Q:可以使用什麼容器製作優格?
A:建議可以使用可「完全密封」的容器製作,而且容器需保持乾燥與無其他雜質殘留。

Q:請問市售牛鮮奶都可以用來發酵BHK's 100%手作優格粉嗎?用豆漿可以嗎?
A:建議使用全脂鮮奶來發酵,因為菌種發酵需要完整的營養組成;有糖的豆漿亦可以用來發酵。

Q:請問BHK's 100%手作優格粉加熱溫度與發酵時間如何控制呢?
A:建議牛奶加熱到30-35度C為佳,加熱超過40度C以上,較容易發酵失敗。若放置於30度C以下的環境,發酵時間需24-48小時,若放置30-40度之間,發酵時間約為6-12小時,故建議使用保溫瓶或悶燒罐來維持發酵溫度,亦不易受外在溫度變化影響。

Q:請問如何保存製作完成的優格?保存期限有多長呢?
A:製作完成後換成可密封容器,放置冰箱冷藏保存,建議五天內食用完畢。

Q:請問製作完成的優格可以直接吃嗎?
A:可以的。以下分享4種不同的吃法:
1.水果優格杯:加入喜愛的水果、果醬、穀物等製成優格杯,可以當作早餐或點心。
2.風味優酪乳:將優格、水果與開水一起加入果汁機中打勻,就是一杯好喝的優酪乳。
3.優格冰棒:取部分優格與水果加入果汁機中打勻,再將其餘水果、優格或果昔分次加入冰棒盒中,絕對是大人小孩都愛的風味。
4.取代美乃滋:在捲餅或吐司內加入喜歡的配料,以優格取代美乃滋,美味加分零負擔。

Q:吃BHK's 100%手作優格粉需要注意什麼?
A:本產品含有牛奶製品,不適合對其過敏體質食用。