Adding sugar to milk doesn't have much effect, but if milk is heated with sugar, Maillard reaction will easily occur, and milk may turn a little brown. Simply put, it will produce caramel flavor. Moreover, some protein and lactose become solid substances that are not easily absorbed by the human body, including precious protein and minerals, which have an impact on the nutritional composition of milk.
Maillard reaction is a non-enzymatic browning widely existing in food industry. It is a reaction between carbonyl compounds (reducing sugar) and amino compounds (amino acids and protein). After a complicated process, brown or even black macromolecular substances like melanoidin or melanoidin are finally generated, so it is also called carbonyl ammonia reaction.
The correct way to cook milk
1, first pay attention to the temperature. Don't cook with low fire, although milk is not easy to overflow, it will cause the loss of nutrients in milk. Because the vitamins in milk will be destroyed by oxygen in the air, it is best to cook milk with big fire.
In order to prevent overflow after boiling, leave the fire immediately, and then put it on the fire to boil after returning to its original state, and repeat it three or four times in turn, which can not only retain the nutrients such as vitamins in milk, but also kill harmful bacteria in milk. This is the scientific method of boiling milk.
Secondly, after cooking, it depends on the time of boiling milk. Generally speaking, the time should not be too long. Because some nutrients in milk will be out of water at 60℃ and become gel or precipitate, if heated to 100℃, complicated chemical changes will occur inside milk, which will not only reduce nutrition, but also produce other harmful substances.
Therefore, as a more scientific method of boiling milk, it is necessary to scientifically sterilize the sealed milk before heating it. Heat it for about 5 minutes and you can eat it.
Finally, don't put sugar when boiling milk. If you want to add sugar, wait until the milk is a little cooler.