Milk should not be boiling

China's traditional Chinese medicine reported

        Hot milk help to sleep, so a lot of people especially older people will buy back to the milk boil drink again. However, experts point out that, this method is not recommended.

        At present, the market of milk is all have heat sterilization of processing products. If boil is for disinfection, completely didn't have to.

        And, for the temperature of the milk disinfection request is not high, 70 ℃ in 3 minutes, 60 ℃ in the six minutes. Generally speaking, super high temperature sterilization milk can directly drinkable, from the refrigerator for keeping fresh of milk, because it is cool, as long as the temperature of heating to fit to drink.

        If will milk boil, the temperature reaches 100 ℃, in the milk of lactose may appear coking appearance, appear caramel, affect milk taste and nutrition. In addition, milk boil, the calcium can appear phosphoric acid precipitation phenomenon, also can reduce the milk nutritional value. Experts point out that, to warm milk is the best way for a lie between water heating, fresh milk into hot water in 5 minutes. If choose to use milk pan to cook with milk, had better have been unable to leave, because milk general heated to a definite temperature, very easy to overflow.

        What need reminds is, in order to save time, many people choose to use the microwave oven for heating, the heating temperature method can appear not homogeneous phenomena, and contain polyethylene bags, the composition of the box milk is not good for microwave heating, polyethylene will meet thermal decomposition. Therefore, heating before see the instructions on the. In addition, setting time also shoulds not be too long, 250 ml of heating 1 minutes, otherwise will also destroy the nutrition.

        In addition, some people like drinking milk also drink tea, especially from the south. In fact this a drinking method is not science, because milk contains abundant calcium ions, and some ingredients in tea can prevent calcium ions in the gastrointestinal absorption, weaken the milk itself inherent nutrition ingredient. (WangYuShuang)