哥 林 多 前 书 10:31 [hgb]  所 以 你 们 或 吃 或 喝 , 无 论 作 什 么 , 都 要 为 荣 耀 神 而 行 。

1 Corinthians 10:31 [kjv]  Whether therefore ye eat, or drink, or whatsoever ye do, do all to the glory of God.


ingredients

食材

* Click on the picture of the ingredients and the button under the picture to see the detailed introduction of the ingredients.

   点击食材图片和图片下按钮,都可以看到食材的详细介绍。

LEBHI 14 - MilK  奶类

LEBHI 14-2  Finely Shredded Mozzarella Cheese 马苏里拉碎奶酪

奶酪食材简介

 

奶酪(其中的一类也叫干酪)是一种发酵的牛奶制品,其性质与常见的酸牛奶有相似之处,都是通过发酵过程来制作的,也都含有可以保健的乳酸菌,但是奶酪的浓度比酸奶更高,近似固体食物,营养价值也因此更加丰富。每公斤奶酪制品都是由10公斤的牛奶浓缩而成,含有丰富的蛋白质、钙、脂肪、磷和维生素等营养成分,是纯天然的食品。就工艺而言,奶酪是发酵的牛奶;就营养而言,奶酪是浓缩的牛奶。

 

营养价值

 

1.奶酪中维生素A、D、E和维生素B1、B2、B6、B12及叶酸的含量均极丰富,有利于儿童的生长发育。

2.奶酪中含有钙、磷、镁等重要矿物质。每100g奶酪钙含量达690-1300mg,其钙磷比值约为1.5~2.0/1,而且大部分的钙与酪蛋白结合,吸收利用率很高,对儿童骨骼生长和健康发育均起到十分重要的作用。

3.奶酪中的蛋白质主要是酪蛋白,实际可消化率为97.5%左右,高于全脂牛奶91.9%的消化率。

4.奶酪中的脂肪为乳脂肪含量的5.5%~30.6%,乳脂含有一定量的亚油酸和亚麻油酸,为儿童生长发育所必需。乳脂中含有的磷脂酰胆碱和鞘磷脂,与婴幼儿的智力发育有密切关系。

 

食用功效

 

1、补钙:奶制品是食物补钙的最佳选择,奶酪正是含钙最多的奶制品,而且这些钙很容易吸收。

2、增加人体抵抗力:奶酪能增进人体低抗疾病的能力,促进代谢,增强活力,保护眼睛健康并保持肌肤健美。

3、促进胃肠蠕动:奶酪是的乳酸菌及其代谢产物对人体有一定的保健作用,有利于维持人体肠道内正常菌群的稳定和平衡,防治便秘和腹泻。

4、预防心血管疾病:奶酪中的脂肪和热能都比较多,但是其胆固醇含量却比较低,对心血管健康也有有利的一面。

5、保护牙齿:吃含有奶酪的食物,能大大增加牙齿表层的含钙量,从而抑制龋齿发生。奶酪中的乳酸菌及其代谢产物对人体有一定的保健作用。

 

适用人群

 

一般人群均可食用。

 

禁忌人群

 

服用单胺氧化酶抑制剂的人应避免吃奶酪。

 

选购技巧

 

1、看标识:挑选产品包装上标签标示完整正确的产品。要求产品名称、配料、净含量、生产日期、保质期、贮存条件、生产商地址及联系方式、产品标准号和生产许可证编号等标识完整正规。

2、看包装:要求产品包装外形完好,表面平整均匀,不漏气。

3、看配料表:优质的天然奶酪都是以牛奶为原料加工生产的,不添加任何的香精等添加剂;劣质的产品为了使产品风味更吸引人,会添加添加剂进行调配,产品质量略差。

4、看颜色:奶酪类型不同,具备的颜色也不相同,但是所有优质的奶酪必须满足颜色均匀自然,有光泽,且不能有霉斑出现。

5、看质地:优质奶酪外皮质地均匀,无裂缝、无损伤。切面组织细腻,湿润,软硬适度,有可塑性。劣质奶酪一般外表皮会出现裂缝,切面干燥,有大气孔,呈碎粒状。

 

储存简述

 

由于奶酪是不断地在持续熟成,必须谨慎地储存,硬质奶酪可以放置约几个月,但是新鲜奶酪和软质奶酪在开始食用后,只能保存1~3个星期,而且一定要密封好放入冰箱冷藏室。

Introduction to cheese ingredients

 

Cheese (one of which is also called cheese) is a fermented milk product. Its properties are similar to common yogurt. They are all made through the fermentation process. They also contain lactic acid bacteria that can provide health care, but the concentration of cheese It is higher than yogurt, similar to solid food, and has richer nutritional value. Each kilogram of cheese products is concentrated from 10 kilograms of milk, which is rich in nutrients such as protein, calcium, fat, phosphorus and vitamins, and is a pure natural food. In terms of craftsmanship, cheese is fermented milk; in terms of nutrition, cheese is condensed milk.

 

nutritional value

 

1. The content of vitamin A, D, E, vitamin B1, B2, B6, B12 and folic acid in cheese is very rich, which is beneficial to the growth and development of children.

2. Cheese contains important minerals such as calcium, phosphorus and magnesium. The calcium content of every 100g of cheese is 690-1300mg, and its calcium-to-phosphorus ratio is about 1.5~2.0/1, and most of the calcium is combined with casein, and the absorption and utilization rate is very high, which is very important for children's bone growth and healthy development. effect.

3. The protein in cheese is mainly casein, and the actual digestibility is about 97.5%, which is higher than the 91.9% digestibility of whole milk.

4. The fat in cheese is 5.5%~30.6% of the milk fat content. Milk fat contains a certain amount of linoleic acid and linoleic acid, which are necessary for children's growth and development. Phosphatidylcholine and sphingomyelin contained in milk fat are closely related to the intellectual development of infants and young children.

 

Edible effect

 

1. Calcium supplementation: Dairy products are the best choice for dietary calcium supplementation. Cheese is the dairy product with the most calcium, and these calcium are easily absorbed.

2. Increase the body's resistance: Cheese can improve the body's ability to resist diseases, promote metabolism, enhance vitality, protect eye health and keep skin healthy.

3. Promote gastrointestinal motility: Cheese is lactic acid bacteria and its metabolites have a certain health care effect on the human body, which is conducive to maintaining the stability and balance of normal flora in the human intestinal tract and preventing constipation and diarrhea.

4. Prevention of cardiovascular disease: Cheese has more fat and calories, but its cholesterol content is relatively low, which is also beneficial to cardiovascular health.

5. Protect teeth: Eating foods containing cheese can greatly increase the calcium content of the tooth surface, thereby inhibiting the occurrence of dental caries. The lactic acid bacteria and their metabolites in cheese have certain health care effects on the human body.

 

For people

 

suitable for majority of the people.

 

Taboo crowd

 

People taking monoamine oxidase inhibitors should avoid cheese.

 

Buying skills

 

1. Look at the logo: select the product with the complete and correct label on the product package. The product name, ingredients, net content, production date, shelf life, storage conditions, manufacturer's address and contact information, product standard number and production license number are required to be complete and formal.

2. Look at the packaging: the product packaging is required to be in good shape, the surface is flat and even, and there is no air leakage.

3. Look at the ingredients list: high-quality natural cheese is processed and produced with milk as raw material, without adding any additives such as flavor; inferior products will add additives to make the flavor more attractive, and the product quality is slightly poor.

4. Look at the color: different types of cheese have different colors, but all high-quality cheeses must be uniform and natural in color, shiny, and must not have mildew.

5. Look at the texture: the outer texture of the high-quality cheese is uniform, without cracks and damage. The cut surface tissue is delicate, moist, moderately soft and hard, and has plasticity. Inferior cheeses generally have cracks on the outer skin, dry cut surfaces, large pores, and crumbs.

 

Storage brief

 

Since cheese is constantly maturing, it must be stored carefully. Hard cheeses can be stored for about a few months, but fresh and soft cheeses can only be stored for 1 to 3 weeks after they are eaten, and must be tightly sealed. Put in refrigerator freezer.



奶酪(干酪)的营养成分列表

[ 每100克的营养成分含量 ]

 

基本营养

能量 328 千卡

蛋白质 25.7 克

脂肪 23.5 克

碳水化合物 3.5 克

粗纤维 克

 

脂类

单不饱和脂肪酸 7.4 克

多不饱和脂肪酸 1.9 克

多不饱和脂肪酸占总脂肪酸的比例 8.4 %

反式脂肪酸 克

反式脂肪酸占总脂肪酸的比例 %

胆固醇 11 毫克

植物固醇 毫克

胡萝卜素 76 微克

叶黄素类 微克

番茄红素 微克

 

矿物质

钙 799 毫克

镁 57 毫克

钠 584.6 毫克

钾 75 毫克

磷 326 毫克

硫 156.46 毫克

氯 901.45 毫克

铁 2.4 毫克

碘 微克

锌 6.97 毫克

硒 1.5 微克

铜 0.13 毫克

锰 0.16 毫克

氟 微克

 

维生素

维生素A 324 微克

维生素C 毫克

维生素D 0.5 微克

维生素E 0.6 毫克

维生素K 2.5 微克

维生素P(类黄酮) 毫克

维生素B1(硫胺素) 0.06 毫克

维生素B2(核黄素) 0.91 毫克

维生素B3(烟酸) 0.6 毫克

维生素B4(胆碱) 15.4 毫克

维生素B5(泛酸) 0.288 毫克

维生素B6 0.065 毫克

维生素B7(生物素) 微克

维生素B9(叶酸) 20 微克

维生素B12 1.26 微克

维生素B14(甜菜碱) 毫克

 

氨基酸

亮氨酸 2244 毫克

蛋氨酸 565 毫克

苏氨酸 882 毫克

赖氨酸 2124 毫克

色氨酸 324 毫克

缬氨酸 1472 毫克

组氨酸 823 毫克

异亮氨酸 1137 毫克

苯丙氨酸 1231 毫克

Nutrient Facts List of Cheese (Cheese)

[Nutrition content per 100g]

 

basic nutrition

Energy 328 kcal

Protein 25.7 g

Fat 23.5 g

Carbohydrates 3.5 g

Crude fiber grams

 

lipids

Monounsaturated Fatty Acids 7.4 g

Polyunsaturated Fatty Acids 1.9 g

Polyunsaturated fatty acids as a percentage of total fatty acids 8.4 %

trans fatty acid grams

Trans fatty acids as % of total fatty acids

Cholesterol 11 mg

Plant sterols mg

Carotene 76 mcg

Lutein micrograms

Lycopene mcg

 

minerals

Calcium 799 mg

Magnesium 57 mg

Sodium 584.6 mg

Potassium 75 mg

Phosphorus 326 mg

Sulfur 156.46 mg

Chlorine 901.45 mg

Iron 2.4 mg

Iodine mcg

Zinc 6.97 mg

Selenium 1.5 mcg

Copper 0.13 mg

Manganese 0.16 mg

Fluorine micrograms

 

vitamins

Vitamin A 324 mcg

Vitamin C mg

Vitamin D 0.5 mcg

Vitamin E 0.6 mg

Vitamin K 2.5 mcg

Vitamin P (flavonoids) mg

Vitamin B1 (thiamine) 0.06 mg

Vitamin B2 (riboflavin) 0.91 mg

Vitamin B3 (niacin) 0.6 mg

Vitamin B4 (choline) 15.4 mg

Vitamin B5 (pantothenic acid) 0.288 mg

Vitamin B6 0.065 mg

Vitamin B7 (Biotin) mcg

Vitamin B9 (folic acid) 20 mcg

Vitamin B12 1.26 mcg

Vitamin B14 (betaine) mg

 

amino acid

Leucine 2244 mg

Methionine 565 mg

Threonine 882 mg

Lysine 2124 mg

Tryptophan 324 mg

Valine 1472 mg

Histidine 823 mg

Isoleucine 1137 mg

Phenylalanine 1231 mg


Thanks God !