Is it good to boil milk with sugar, and is it better to put sugar first or then when the milk is hea

Many people have the habit of putting sugar in the milk early: some add sugar to the milk at the beginning; Some put sugar in the milk pot when it seems to be unable to open; Some add sugar to the milk after it is boiled, but it often takes a long time to cook after adding sugar.

None of these practices are inappropriate:

The correct way to add sugar to boiled milk is to put sugar in the pot after the milk is boiled, and once the sugar is added, the milk pot should be removed from the stove as soon as possible, and it should not be reheated.

Reason: Fresh milk contains lysine, a protein decomposition product, which is an indispensable substance for children's development, and white sugar is rich in fructose. These two substances will combine into a new component called fructosyl lysine when heated at high temperatures, and once formed, this substance will not only not be absorbed by the human body, but will destroy the nutritional value of protein.

When boiling milk, it is not advisable to put sugar too early, and once the sugar is added, it should not be boiled again.

Health Tips:

Some people are afraid of milk overflow when boiling milk, so they take the method of slowly boiling with a simmer, put the milk pot on the stove, and do not open the pot for a long time, even if the pot is boiled, it is slightly boiling and will not overflow. This practice is extremely inappropriate. The correct thing to do should be:

Cook the milk over a high fire, remove the milk from the heat after boiling, stop boiling, and then put it on the hot fire to cook. Do this three or four times. In this way, it can not only reduce the cooking time, so that the milk can maintain the original nutrient content, but also effectively kill the bacteria in the milk.

Does adding sugar to boiled milk have an effect on its nutritional content? This is the question of Ant Manor's today's manor classroom on October 16th, many users still don't know the answer, this article will give you a detailed introduction to today's Ant Manor classroom chick feed answer on October 16th.

Does adding sugar to boiled milk have an effect on its nutritional content? Today's Ant Manor class answers.

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Ant Manor is very fun, raising chickens can also do charity at the same time, and the recent knowledge quiz can also give free feed.

Today's question is:

Does adding sugar to boiled milk have an effect on its nutritional content? Yes. No.

Answer: Yes. Answer Analysis:

After milk is added to sugar, 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.

After milk is added to sugar, 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. Don't add sugar to the milk when it is boiled, and it is not too late to add sugar after the milk is boiled and wait for it to cool a little, so try not to add sugar when boiling the 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 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.

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.

1. Milk can be sweetened, and sugaring can increase the kinetic energy provided by carbohydrate compounds.

2. It is best to add white sugar to pure milk, because after the white sugar enters the digestive system and is dissolved by digestive enzymes, it will become glucose and be digested and absorbed by the body. For the amount of white sugar added, it is generally 5-8 grams of salt per 100ml of milk, which is more suitable for 5%-8%.

3. In addition, it is best not to put sugar in milk at high temperature, so that sugar can cause chemical changes with calcium diphosphate in milk at high temperature, resulting in a new substance, glucosyl amino acids. This is not only not digested and absorbed by the body, but is harmful to the body's health. The appropriate way is to add sugar when the milk is cold, or add the milk after it is boiled and cooled to room temperature.

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.