The milk in the paste pot can't be drunk, because the protein in the milk has changed, which is carcinogenic.
Milk is suitable for boiling with strong fire, and it takes a long time to cook with small fire. Vitamins and other nutrients in milk are easily destroyed by air oxidation, thus reducing the nutritional value of milk. However, it should be noted that milk should not be cooked in high temperature and fire for a long time, and it is easy to paste the pot.
Milk is rich in protein. When heated, colloidal protein particles in milk will change greatly. When milk is heated to 60 ~ 62℃, dehydration will occur, and protein particles in it will change from sol state to gel state, and then precipitate.
When the temperature reaches 100℃, the lactose in milk begins to coke, which turns the milk brown and gradually decomposes into lactic acid, and at the same time produces a small amount of formic acid, which makes the milk sour. In this way, not only the color, fragrance and taste of milk become worse, but also the nutritional value is greatly reduced.
Extended data:
Precautions for boiling milk:
1, it is not advisable to add sugar when boiling milk.
Because when sugar is added to milk, lysine and fructose in milk will generate a toxic substance-fructose lysine under the action of high temperature. This substance can not only be digested and absorbed by human body, but also do harm to human health. After drinking this milk, people will have symptoms such as gastrointestinal discomfort, vomiting and diarrhea. Children often drink milk boiled with sugar, which is very detrimental to their intellectual development.
2. Soymilk and milk can't be cooked together.
Although both soybean milk and milk need to be heated and boiled before drinking, they have different ingredients and different cooking requirements. Soybean milk contains trypsin inhibitor, which can stimulate gastrointestinal tract and inhibit trypsin activity. This part needs to be heated at 100℃ for several minutes before it can be destroyed. Otherwise, uncooked soybean milk is easy to cause poisoning after eating.
However, milk only needs to be boiled at low temperature. If boiling at high temperature continuously, protein and vitamins in milk will be destroyed, thus reducing the nutritional value of milk. Because milk and nutrients need different temperatures to reach the edible level, the former takes a long time to fully boil, while the latter should not be overcooked. Therefore, soybean milk and milk should not be cooked together, otherwise it will reduce the nutritional value and cause harm to the human body.
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