Why can t you always soak the milk powder, why some milk just can t froth the milk

The reason for the poor solubility of milk powder.

1. The solubility of milk powder is related to the formula and process.

Under the same preparation conditions, the instant solubility of milk powder is mainly affected by the formula and production process. And the two are difficult to separate: the same formula, the quality of the production process may cause differences in instantaneity; The same production process and different formulas will produce different milk powder with different instant solubility.

2. Milk powder itself contains nutrients that are insoluble or slightly soluble in water.

The protein and fat in the main components of infant formula are insoluble or slightly soluble in water, and when the milk powder is completely dissolved and cooled, some fat nutrients will precipitate and adhere to the wall of the bottle, which is okay, this is the fat substance in the milk powder. When brewing milk powder, the insoluble sediment at the bottom of the bottle is an insoluble substance and no other impurities, and does not cause any health and safety risk factors for the baby.

3. Water temperature, stirring and water quality influence.

Improper water temperature and stirring method of brewing milk powder will cause insufficient dissolution of milk powder, resulting in sediment on the wall of the bottle

High water temperature: The high temperature water is easy to precipitate the fat in the milk powder, adsorb other milk powder particles, and form a "pimple"-like milk powder ball; The precipitated fat is easy to form a fat film, which is suspended on the surface of the milk after being stationary; Prevents the milk powder from dissolving sufficiently; It also causes clots in the whey protein in milk powder, which affects digestion and absorption; Some heat-unstable vitamins and immunoactive substances (such as bifidobacteria-containing bacteria) can be easily destroyed;

Low water temperature: milk powder has a certain hydrophilicity, when the water temperature is too low, the solubility of milk powder decreases, and the milk powder is a gelatinous suspension, and the outer layer of milk forms a tension film, so there is a phenomenon similar to "clumps do not melt";

Excessive boiling: Excessive boiling of water to prepare milk powder is easy to cause precipitation and hanging on the wall.

4. The influence of the particle size of milk powder molecules.

Milk powder with large particles dissolves quickly and has good solubility after encountering water (there are differences in particle size and bulkiness in different batches of milk powder);

5. The active substance with high content is added.

Such as: casein phosphopeptide (CPP), whey protein, active probiotics, high-quality DHA, etc., because to ensure its nutritional activity, it is mixed into the milk powder by dry method, and there will also be slow dissolution, and there are white spots on the wall and bottom of the bottle, which is a normal phenomenon and does not affect the quality of the milk powder.

Tips: It should be noted that if the milk powder is layered after preparation, it is generally the milk powder that has deteriorated, that is, protein denaturation or oil separation, etc., and cannot be eaten. Normal milk powder will be good if it dissolves for a while, while proteodenatured milk powder will be the same for how long it takes to dissolve, and there will be stratification!

Is the quality of milk powder easy to dissolve?

Milk powder is high in instant and can indeed save trouble, but it is only an external sensory indicator of milk powder, and it does not mean that milk powder has better nutrients, especially formula milk powder.

There may be several reasons why milk can't froth milk:1There is water in the bowl that has not been wiped clean2Expired milk or not whole milk.

Just milk drink or skim type. 3.The method of foaming is incorrect.

Milk frothing tips.

Drain the water vapor first and keep it dry.

The steam vent is a little below the surface of the milk and then the steam is turned on.

If you don't hear a stabbing sound, make the steam vent closer to the surface.

If you hear too much noise, you need to keep the steam vent a little bit below the surface of the milk. (Depends on the adjustment of the height of the milk tank).

Milking is done before 40°C, after 40°C, the milk is over-expanded and foamed, making the milk foam unstable. And how to judge 40°? Our body temperature is 37°, so we need to do it before we can feel the temperature.

The steam vent is formed on the surface of the milk, and if it is vertical, there will be less foaming per unit time, and if the tilt angle is larger, there will be more short foaming per unit time.

This can be judged from the foaming sound.

If the machine steam is big enough, it is drier.

Before the time of breastfeeding, before 40°, you can judge the length of the prickling sound.

Cabu and latte.

The difference is in the length of the sound continues to be controlled.

After that, I let the milk heat up and spin.

The reason for the rotation is to evenly distribute the milk foam.

And the rotation causes the milk froth to collide with each other, resulting in microfoam.

If you do it more vigorously and steadily, your milk will be shiny.

To complete the heating, you need to empty the steam port and wipe the steam port.

The reason why milk can be foamed is to rely on the fat bubbles that inject air into the milk, and the protein in the milk also plays a certain role in the formation of milk foam. Some milks have too low fat content to froth out. For example, it is generally difficult to say that breakfast twig milk.

Generally, if you want to make milk foam, you need at least 3% or more fat content.

Hope it be.

First of all, if the number of times the milk powder is left is more frequent, it is recommended to buy a bottle warmer, because the milk powder has probiotics, and the heating cannot exceed 40 degrees, so the special bottle warmer can be heated properly, if it is only once or twice to warm it with water.

Summer is hot, milk powder is easy to deteriorate, it is okay to drink within half an hour after the rest of the milk powder, if it is more than half an hour, you can't eat it, because at this time bacteria begin to breed, and the baby is easy to have diarrhea after eating.

Winter is cold, milk powder is not easy to deteriorate, the remaining milk powder after preparation within 1-2 hours, can be heated for the baby to continue to eat, more than two hours later, even if the milk powder has not deteriorated, has lost a lot of nutrients, the baby drinks no meaning.

In spring and autumn, the remaining milk powder after brewing can be heated within 1 hour, and it is drinkable, remember that the heating cannot exceed 40 degrees.

Note: If the prepared milk powder has not been eaten, it should not be refrigerated for more than 24 hours, and at room temperature, it should not be kept for more than 2 hours. We hope you find it helpful

If the baby has not finished drinking the remaining milk powder, it is not recommended to continue to use, it is best to throw it away or drink it as an adult. Because the nutritional value of the baby's milk powder is very high, it is very easy to breed bacteria, if you give the baby to drink, it is easy to cause diarrhea, especially in summer and autumn, the frequency of seasonal diarrhea itself is very high If it is winter, the remaining milk powder after preparation can be heated to the baby within 1-2 hours If the nutrients are lost quickly for more than 2 months, it is still not to eat.

If it's not too long. Within three hours, you can eat it hot, and if you exceed it, don't eat it.

Drink it hot within three hours. But you can't drink it again after three hours.

Milk powder is a kind of food that parents can give their babies to drink when they are hungry, but many parents often encounter a lot of abnormal things when making milk powder, and milk powder can not be soaked is one of the common things. So, what's the matter with the milk powder not soaking.

Milk powder for the baby to eat, what kind of water should be used to make the old shed, how many degrees of water temperature should be controlled, how many milliliters of a flush at a time, etc., are all particular and cannot be taken lightly. Some mothers do it very casually, which not only wastes milk powder but also affects the baby's eating, which should be corrected in time. Resolutely put an end to polluted water to make milk powder, which is easy to cause stones, and if possible, you can use special water for milk powder specially produced for infants, and put an end to making milk powder with water that is not boiled.

And in many cases, it is often possible that the milk powder cannot be soaked because of such casual serving.

So what happens if the milk powder can't be soaked? Considering that it is because the temperature is not enough or a lot of milk powder is poured at once, it will cause uneven mixing, and it is best to add milk powder while stirring, so that the preparation for the baby is more balanced. The dissolution rate of each milk powder is different, and sometimes it is not the faster it dissolves, the better, which may also be due to the addition of fast solvents.

Parents can put a spoonful and shake it when brewing, so that it can be put slowly to help the milk powder dissolve better.

1.Wash your hands first, then pour an appropriate amount of 35 -40 warm water into the bottle.

2.Nursing utensils should be sterilized in boiling water.

3.Cap the bottle, shake well, and put a drop on your wrist to test the proper temperature before feeding.

4.Fill a sterilized bottle with warm boiled water (60 ml of water per 1 measuring spoon of powdered milk).

5.According to the recommended feeding amount, use the measuring spoon in the can to add the milk powder to the water (Note: 1 measuring spoon of milk powder refers to 1 flat measuring spoon, and there is no compacted milk powder).

Because the protein of the milk powder will be destroyed by washing the milk powder with hot water, the rolling material of the camp cavity will be reduced, and if the destroyed protein cannot be discharged, it is easy to form stones. When making milk powder, try to use warm water, and then stir with it, so that it is easier to dissolve and the nutrients will not be destroyed.

Other misconceptions about making milk:

1. Mineral water and purified water are cleaner and safer than tap water.

Most of the tap water for domestic use has been treated by the water plant, and the quality meets the standards. Purified water loses the mineral elements of ordinary tap water, while mineral water is more complex due to its own mineral content.

2. Rushing more and rushing less is too casual.

The amount of milk powder is very arbitrary, and the amount of water used is more or less, and it is not important to pay attention to the concentration of blending, and it is more appropriate to refer to the reference data printed on the outer packaging of milk powder, and the amount that can be drunk at one time.

Some milks are too low in fat to froth, so it's best to use whole milk.

For example, breakfast milk, which is generally said, is difficult. Generally, if you want to make milk foam, you need at least 3% or more fat content.

The reason why milk can foam is because it is filled with air into the fat bubbles, and the protein in the milk also plays a role in the shape of the milk foam.