What time is the best time to boil milk with sugar

The main components of milk are protein, fat, lactose, many minerals and vitamins. In particular, it is rich in calcium and phosphorus, and the calcium content of one glass of milk (about 250 ml) is equivalent to half of the daily human requirement. But if people don't pay attention to scientific cooking and drinking methods when drinking milk, its nutritional value will be greatly reduced.

So, what mistakes do people make when drinking milk?

Cook on high heat for a long time. Milk is a heat-sensitive substance, when the temperature reaches 60 62, the protein particles in the milk will be dehydrated, into a gel state, and then precipitate, and at the same time, the highly unstable acidic calcium phosphate in the milk will also become neutral calcium phosphate to form a precipitate.

If the heating temperature reaches about 100 °C, the lactose in the milk will begin to caramelize and brown, and gradually decompose to produce lactic acid and a small amount of formaldehyde. When the milk is cooked at high temperatures for a long time, there is also a lot of loss of vitamins in the milk. Therefore, boiled milk only needs to be heated until it is just boiled and then removed from the heat, and it should not be boiled for a long time.

Add sugar and cook. The lysine in milk and sugar will undergo a chemical reaction called Maillard at high temperature to produce a toxic substance - fructosyl lysine, which is harmful to human health and even more harmful to children. If you want to drink sweet milk, you should wait for the milk to cool slightly after boiling before adding sugar.

Similarly, milk should not be boiled with chocolate, because chocolate is rich in oxalic acid, and when cooked and eaten, the calcium and oxalic acid in milk will combine to form calcium oxalate and be not easily absorbed. It can also cause symptoms such as diarrhea. Therefore, it is advisable to consume the two separately.

Drink milk on an empty stomach. When fasting, the gastrointestinal peristalsis is fast, the milk stays in the gastrointestinal tract for a short time, can not be fully in contact with digestive enzymes, and its nutrients are "rushed" into the large intestine before they can be digested, and cannot be fully absorbed and utilized. The correct way to drink is to add starchy foods such as steamed bread, bread and pastries at the same time, so that the nutrients such as protein and calcium in the milk can stay in the gastrointestinal tract under the action of starch for a longer time, and the nutrients are fully absorbed and utilized.

Mix with acids. After milk enters the gastrointestinal tract, pepsin and trypsin in the gastric juice bind to the protein in the milk and then enter the small intestine. At this time, if you eat acidic drinks or fruits, the protein in the milk will coagulate with fruit acid and vitamin C, which will not only affect digestion and absorption, but also cause diarrhea, abdominal pain, bloating and other symptoms.

Improper storage. Some people prefer chilled (frozen) milk in the summer. When the icing temperature of milk is lower than zero degrees Celsius, the fat and protein in it are separated, and the casein is powdered and coagulated, the taste will be significantly weakened, and the nutrients will not be easily absorbed.

If people often drink iced milk, it is also easy to promote gastrointestinal diseases such as ulcer disease, cholecystitis, enteritis, etc. There are also people who like to put the milk that cannot be drunk at one time in a thermos flask temporarily, so that the bacteria in the milk or the bacteria in the air above the thermos bottle are like entering a nutritious incubator, multiplying in large quantities, and the milk will be rancid and spoiled in a few hours, and vitamins B and C will also be lost in large quantities. Therefore, it is best to drink boiled milk as soon as it has cooled a little.

Some people like to add sugar when drinking milk, we say, it's okay to drink milk with sugar, but it's best not to add it at high temperatures, because sugar will have a chemical reaction with the lysine in milk at high temperatures to produce a new substance - fructose-based amino acids, which are not absorbed by the human body, but harmful to human health. The correct way to do this is to add sugar when the milk is cold, or to add it after the milk is boiled and cooled to room temperature. In addition, the added sugar should not be too much, and the ratio of 5%-8% is more appropriate.

Milk and sugar form a substance that cannot be absorbed by the human body at high temperatures, which is not good for human health.

It's best to add sugar when the milk has cooled a little after it's cooked.

Pour the milk into the pot first, then heat it slowly over low heat, turn off the heat immediately when the milk is just boiling, and add an appropriate amount of sugar when the milk is cold to 40 or 50.

Do not add sugar in the process of boiling milk, and add sugar after the hot milk is cold, because the lysine in milk and sugar will undergo a chemical reaction called Maillard at high temperatures to produce a toxic substance, fructosyl lysine, which is harmful to human health.

The correct way to add sugar is to add sugar when the boiled milk is cooled to a mild level, because when the temperature of the milk is reduced, lysine and sugar will not react chemically to produce harmful substances.

01 When boiling milk, add sugar after boiling milk and let it cool slightly, put sugar in the milk, put white sugar, not brown sugar. Because when the protein in milk encounters acid or alkali, it will gel or precipitate. Brown sugar has a coarser texture and contains more non-sugar substances, including a certain amount of oxalic acid and malic acid.

If brown sugar is added to milk, when the organic acid reaches a certain content, the milk will be denatured and precipitated, and it will be inedible.

Adding sugar when boiling milk has an effect on the nutritional content. After boiling milk is added to the sugar pie, the lyshelic acid contained in it and the fructose in the sugar form fructosyl lysine after heating, which can not only not be absorbed by the human body, but also endanger human health. In addition, sugar is an acidic substance, and calcium in milk is an alkaline substance, and the meeting of the two will reduce the effective content of calcium and affect the nutritional value of milk.

When boiling milk, adding sugar will affect the nutritional content of milk, and will also produce glycosyl lysine, which is not easily absorbed by the human body and will have adverse effects on health. Therefore, do not add sugar when boiling milk, and it is not too late to add sugar after boiling milk and waiting for it to cool a little, and try not to add sugar when boiling milk.

It is okay to drink milk and add sugar, but it is best not to add it at high temperatures, because sugar will have a chemical reaction with the lysine in milk at high temperatures to produce a new substance - fructose-based amino acids, which are not absorbed by the human body, but harmful to human health. The correct way is to add sugar when the milk is cold, and add it after the milk is boiled and cooled to room temperature. In addition, the added sugar should not be too much, and the ratio of 5%-8% is more appropriate.

In addition, put sugar in milk, put white sugar, not brown sugar, because the protein in milk will gel or precipitate when it encounters acid and alkali. Brown sugar has a coarser texture and contains more non-sugar substances, including a certain amount of oxalic acid and malic acid. If brown sugar is added to milk, when the organic acid reaches a certain content, the milk will be denatured and precipitated, and it will be inedible.

Milk sugar should be boiled until it is warm (40 50), and then the sugar is dissolved in milk.

Sugar and milk are heated together so that the lysine in the milk reacts with the sugar at high temperature (80 100) to form the harmful substance glycosyl lysine. This substance will not only not be absorbed by the human body, but also endanger health, especially to children.

Milk is sweetened, preferably sucrose. After sucrose enters the digestive tract and is broken down by digestive juices, it becomes glucose and is absorbed by the body. Some parents buy glucose specifically for their children, which is not necessary.

Because of the low sweetness of glucose, it is easy to exceed the specified range when used too much, and children will refuse to eat because it is not sweet.

Brown sugar contains a certain amount of oxalic acid, which is added to milk, and the rich protein of milk will gel or precipitate under the action of oxalic acid, resulting in the loss of nutrients.

Altered protein can also cause abdominal distension in infants and the elderly, make digestive dysfunction, and cause a relative decrease in the absorption of iron and copper trace elements, resulting in "milk anemia".

Common symptoms of this type of anemia include paleness, pale lips, listlessness and loss of muscle tone.

You can add an appropriate amount of honey after the milk is warmed, which has the effect of beauty and fire reduction.

Because milk contains lysine, which can promote children's growth and development, when sugar is added to milk and boiled, lysine and sugar will have a certain reaction, affecting human health. Obviously, you can't put sugar first when boiling milk. The correct way to add sugar should be, after the milk is cooked, pour it into a bowl or cup.

When not hot, add sugar to dissolve. When you add too much of it, it is not good for your teeth, so you should control the amount of sugar added to milk.

You can add some white sugar to the process of boiling milk, but you can't add brown sugar. Because brown sugar contains a certain amount of oxalic acid, when added to milk, the rich protein of milk will gel or precipitate under the action of oxalic acid, resulting in the loss of nutrients. In addition, the oxalic acid in brown sugar will denature the milk protein, and the denatured protein will also cause abdominal distension in infants and the elderly, make digestive dysfunction, and cause a relative reduction in the absorption of iron and copper trace elements, resulting in "milk anemia".

Common symptoms of this type of anemia include paleness, pale lips, listlessness and loss of muscle tone, causing digestive disorders and even hindering the absorption of trace elements such as iron. Therefore, do not add brown sugar when drinking milk, but you can add some white sugar or rock sugar to taste.

Stirring brown sugar and milk solves a lot of problems for women who love women, and saves a lot of money a year.

No, you can add some sugar appropriately.

No, they affect each other ...

Don't listen to the nonsense of the brick family...

It is an exaggeration to say that boiling milk with sugar loses nutrients and produces carcinogens. It is often said that you can't add sugar to boiled milk. Why?

It is said that the "Maillard reaction" is a chemical reaction between lysine and sucrose in milk, which produces freightyllysine (after the formation of "fructosyl lysine", lysine is no longer lysine and cannot be absorbed and utilized), so this valuable nutrient is wasted. The "Maillard reaction" is a reaction that occurs commonly in the processing of protein-containing foods. Its premise is:

Foods contain both proteins and sugars. The consequence is that it produces a brown substance and at the same time gives off a strong aroma.

The beautiful brown color of the surface of bread, biscuits, cakes, the attractive red color of roast duck, roast suckling pig, roast meat, and the light brown ...... after food is friedThe colors associated with deliciousness in these kitchens are the work of Maillard reactions. Does boiling milk with sugar really brown the milk? If you just heat it for 100 minutes, this kind of thing will not happen, especially when people usually just boil it until it is about to boil.

Only by boiling in a pressure cooker for more than 20 minutes will you see a slight darkening of the milk's color. This is because the Maillard reaction usually occurs quickly when there is less water, a higher concentration of sugar and protein, and a higher temperature. If there are high temperatures and high pressures, even if a little sugar is not added, the milk will still brown slightly.

Because milk originally contains lactose, and lactose and lysine react faster than the added sucrose (that is, white sugar). Therefore, the addition of sugar when boiling milk is not the determining factor in the occurrence of the Maillard reaction. It can be seen from this that the so-called loss of lysine when milk is boiled with sugar is an exaggeration.

Whether the milk is hot or cold, adding sugar doesn't matter. In fact, all kinds of milk beverages sold on the market, including products with names such as "milk" and "milk", are products that are heat-sterilized after milk is added with water and sugar. Boxed milk drinks have a shelf life of up to several months and are impossible to do without autoclaving.

If milk can't be sweetened, aren't all of these products undrinkable? Fortunately, the temperature of the milk does not rise above 120 °C during cooking. Even if it is autoclaved, it is only 120.

Only above 120, sugar and amino acids react, and it is possible to form acrylamide, a harmful substance, which is the worrying carcinogen "Cyltoxin" in potato chips. The temperature of home-cooked boiled milk does not exceed 100, and there is no need to worry about the formation of "C-toxin", so it is safe to boil milk with sugar.

Boiled milk can not be sweetened.

Reason: Because milk contains lysine and white sugar contains fructose, these two substances form a binding at high temperatures - fructosyl lysine. The substance cannot be digested and absorbed by the human body, destroying the nutritional value of protein, and worse, it may also have a certain toxicity to the human body, so do not put sugar when the milk is heated.

If you want to drink sweetened milk, you can add sugar after the milk has cooled a little.

Milk can't be eaten with other foods either:

1. Avoid eating with oranges.

Milk is in the stomach, broken down by pepsin and pancreatic enzymes, and then enters the small intestine to be absorbed. If milk is eaten with fruits such as oranges with high fruit acid content, the protein in milk undergoes complex biochemical reactions with fruit acid and vitamin C and solidifies into lumps, which will affect the digestion and absorption of protein in milk and vitamin C in oranges.

2. Avoid adding chocolate.

Milk is rich in protein and calcium, when eaten with chocolate, the calcium in the milk combines with the oxalic acid in the chocolate to form insoluble calcium oxalate, which not only cannot be absorbed, but also has dry hair, diarrhea, calcium deficiency and other phenomena after a long time. Therefore, it is necessary to separate the time of drinking milk from eating chocolate, and it is best to eat carbohydrates such as biscuits and bread when drinking milk.

OK. You can make red dates rock sugar milk bird's nest, the specific method is as follows:

Ingredients: 3 grams of bird's nest, 150 grams of cold boiled water, 50 grams of milk, 10 grams of rock sugar, 3 red dates.

1. Soak the bird's nest and wash it well;

2. Add 150 grams of cold boiled water to the bird's nest and pour cold water into the steamer;

3. The double-layer cover is good;

4. Steam over high heat until boiling, then turn to low heat and steam for about 40 minutes;

5. Steam for 50 minutes, slightly thickened;

6. At this time, add red dates and rock sugar, and cook for about five minutes;

7. Add milk and serve.