Will the color and sweetness of the drink change when it is frozen?

Fructose and maltose.

The specific sweetness decreases with increasing temperature, and sucrose.

Unless it is a very special ratio, the sweetness will definitely change, and the human tongue can feel it.

The colors that people see are mainly because objects absorb visible light.

This absorption almost does not change within the temperature of the ten degrees of freezing, so generally speaking, it does not change color after ice.

However, there are always exceptions, some molecules will undergo nonlinear mutations in certain temperature ranges, and some mutations will change the absorption spectrum, such as the famous B-Z color-changing reaction, of course, the components in this reaction are toxic and need to be heated, which does not meet the problem.

I believe that there are some molecules that can be used as food additives, but it is very likely that they cannot be stored for a long time, and can only exist in bars to show the skills of bartenders, and cannot be mass-produced.

Most drinks will not change the sweetness of the beverage, but the taste will definitely change, the same sweetness is generally 0 10 degrees Celsius The taste is the fullest, and lower or higher will make people subjectively feel less sweet. If the original temperature is restored after freezing, the sweetness of most beverages will also be restored. Below 0 degrees Celsius, you don't have to think about it.

Most of them are frozen. Upstairs is theoretical, and the decrease in molecular activity by temperature is difficult to detect by sight or taste while the mouth is still available. If you are not specific enough, you can list the specific drinks you want to ask.

Personally, I think it's sugar (it's actually a sweetener.) But let's call it sugar). I don't know if you have noticed such a phenomenon:

That is, after the drink freezes, if you drink it while melting, the strongest drink at the beginning is sweeter than before it freezes; After that, it became lighter and weaker; Until the end, it was much lighter. Personally, I think that because the drink is a mixture, it can be seen as a mixture of sugar and water. But in the actual freezing process, the drink is not uniform, and the lower the sugar content, the higher the freezing point, the easier it is to freeze and then float on it.

So the top is the lightest place that freezes first. And the places that end up frozen are all high in sugar. Conversely, when melting, the melting point is low where the sugar content is high, so it melts first, so that the first place you drink is very sweet.

And when you finish drinking the sweetest part, the rest of the place has a lower sugar content, so that it is lighter when it melts completely. The volume of water will become a little smaller when it becomes ice (the principle of thermal expansion and cold contraction), and a small part of carbon monoxide will fly off after carbohydrates freeze, so the taste will feel light; Non-carbohydrates will also have the same compound volatilization, and the taste will feel different. Drinks are drunk at different temperatures, even if they are of the same strength, and the taste will be different depending on the temperature.

For example, if you drink coffee with the same strength in a blue cup or in a red cup, you will feel that the coffee in the blue cup is lighter and the coffee in the red cup is stronger. <>

Sugar water is at room temperature, right? The solubility of sugar soluble water will be greater when the temperature is high, that is to say, in the process of lz freezing, the solubility decreases at the temperature, and the sugar is constantly precipitated. A large part of the ice water that melts first is no longer sugar water, but sugar attached to the ice!

And sugar + sugar water is naturally sweeter, except for this, only sugar water will melt after that. So the sweeter one melts first. This problem involves the solubility of chemical substances and the change of the property state of substances, which is also a common sense of life.

Because when sugar water condenses into an ice-like solid, the first thing that condenses is water, and the sugar precipitates on the outer surface, because a small amount of sugar is not usually paid much attention to by the naked eye. Therefore, when the solid melts, the surface is first saccharified and dissolved in the water that melts at the same time, so it feels sweeter. You can also try pouring the melted sugar water into another cup first, and the rest is almost all water, and there is no sweetness.

Have you ever tried putting soda in sugar water and then drinking it? Then it doesn't make a big difference if you freeze it again and then melt it again. What does this mean?

It shows that the original taste you are talking about is not exactly a taste - it contains a specific effect: the effect of carbonic acid (that is, the texture), and it is carbonic acid that is lost after freezing and remelting, so what is lost is the original effect. Heating causes the gas to expand, eventually exceeding the limits of the packaging material and potentially causing cans**!

Freezing below 0 degrees, the volume of the liquid will expand, which will cause the tank to be broken, and that's it, so the cola can cans cannot be heated and frozen at 0 degrees! Because Coca-Cola is a carbon dioxide drink, too hot and too cold will release carbon dioxide from the liquid, not to mention. It doesn't taste good either!

It is best to drink at a temperature of about 15-25. All carbonated drinks that have not been opened in the package, as well as beer, must not be placed in the freezer, you can put it in the refrigerator, because the temperature of the freezer is basically about -15 degrees, if you want to drink frozen carbonated drinks, you can pour the drink in the ice box, do not pour it full, pour 7 points high, leave room for the drink to expand After the drink becomes solid, you can take it out and eat it or add it to wine or other beverages. <>

Because of the development of science and technology, every household now has a refrigerator, which also brings a lot of convenience to our lives. However, for some foods in our lives, they will change in a frozen state, just like when the drink is frozen, it will affect the color of the drink, as well as the sweetness of the drink, etc., so when we freeze the food, we must freeze it for a short time.

When we were in elementary school, our favorite drink at that time was Coke. In the summer, we will buy Coke and go home, and then put it in the refrigerator to freeze, and then open it the next day to drink, after a night of freezing, maybe the bottle is already very hard, it should be the reason for turning into ice cubes, the color has become relatively transparent, not the original black.

When we drink it, we obviously feel that some places will be very sweet, and some places will be just a piece of ice, which may be caused by physical reasons, that is, because in the frozen state, the sugars in it are also gathered together, and the substances of different components are separated, and in the case of low temperature, it is caused by uneven distribution, resulting in a change in color and sweetness. In addition, there are many effects on the taste of the drink itself, although it has a refreshing feeling in summer, but it does not have the taste that cola should have.

In our lives, there are many things that are not suitable for freezing. However, perhaps because of personal preference, we will still freeze, and some drinks cannot be frozen, and may even happen**, so we must look at the instructions and precautions for freezing money.

That's bound to change, and the degree of change in color and sweetness also depends on the length of time it has been frozen in the refrigerator, the longer the time, the more obvious the change in color and sweetness, and the sweeter the drink is, so it is very different from the one that has not been frozen.

As soon as I settled the bill, I shook it and opened it to drink, and when I drank it, there was basically no pulp, and the juice was still very light, very much like orange powder, and it was particularly sweet, not like what I usually drink, I wondered if it was fake, not the best juice source, and then scanned the barcode of the bottle, and the result was true, and then I checked it on the Internet, and only after checking it did I know that after freezing in the refrigerator for a long time, the sweet drink will become sweeter and sweeter, That's why the bottle of drink I drink tastes like this, and I don't know all this as a liberal arts student.

Therefore, it is not good to drink frozen drinks often, too sweet will be bad for the body and teeth, of course, sometimes it will be very hot and hot in summer, when you especially want to drink cold drinks, when you buy drinks, you will take the drinks in the back first, the salesperson in the supermarket will take out the previous ones when putting drinks in the refrigerator, and then put the new ones in the back, and the cold drinks will be placed in the front, and the drinks in the back will be shorter than the drinks in the front, relatively speaking, it has not changed very much.

Because as the temperature decreases, the solubility also decreases, and some sweet additives crystallize, and the sweetness decreases. Well, I don't know, nonsense, probably so.

I probably know some shallow knowledge of this, so let's talk about the reason why very sweet drinks taste much whiter after being frozen into ice.

From the perspective of molecular thermal motion, the higher the temperature, the faster the molecular thermal motion, doing irregular Brownian motion. For example, if it is a very sweet drink with sucrose, when it is hot, the sucrose molecules dissolved in the solvent move at high speed, and the space occupancy becomes higher, so it will be very sweet when you drink it, which is the reason why the sucrose molecules do irregular Brownian motion can make you drink sweetness. But when you freeze the beverage into ice, first of all, the environment in which the sucrose molecules are located changes, the dissolved environment changes from liquid to solid, and first of all, the temperature drops and the speed of the molecules in irregular Brownian motion decreases a lot, plus the solid environment restricts the movement of the molecules, and they are not as free as in the solution.

For example, the sucrose in the solution state is like being in a big empty box, and within its ability, it can go there if it wants, while the sucrose molecule in the solid state is like being locked in a corner of the empty box, and can only stay in that small place silently, **can't go, can't bring its sweetness to other places. So what you can feel is that the drink after freezing is not as sweet as the liquid drink.