Series of food taboos (1): there is milk boiled sugar problem? -healthy recipes and snacks

- add milk and no sugar, may form a "fructose-lysine-based."

- if the milk should not boil sugar, then the market a variety of "milk **" "** milk", it can not be drinking?

often heard rumors that milk should not boil sugar. Why? It is said that milk in the milk and sugar lysine happen "Maillard reaction" this chemical reaction to produce fructose-lysine-based, so this was a waste of valuable nutrients.

this taboo theory clear, consequences minor - only a loss of up to A LITTLE more than amino acids. As long as there is a protein food, it will have amino acids exist. Animal foods and beans are rich in lysine, if the diet had no shortage of these foods, even if some of the surplus, even if the loss of some amino acids, is also nothing.

However, even so, you still have to get to the bottom, this "fructose-lysine-based" What was the number of manufacturers, there will be no sugar and sugar What is the difference between.

Maillard reaction, often written as "Maillard reaction" is a protein-containing foods in the processing of the widespread occurrence of a response. Its premise is: the food at the same time the existence of protein and carbohydrate; its consequences are: have a brown material, but also emit strong aroma. Bread cake cookies brown surface beauty, enticing barbecue duck porchetta red, light brown after frying food ... ... the kitchen with the taste of those linked to color, are a masterpiece of Maillard reaction.

However, the Maillard reaction also has its negative side: it will produce fructose amine material, which is called "fructose-lysine-based" and further decomposition, brought about by free amino acids lysine and minor losses, such as toast at some of the hardcover, there is 10% ~ 30% of lysine was lost (internal soft bread heart almost no loss). At the same time, some white or light yellow color of the food, because the reaction may be brought about by light brown color, such as condensed milk, powdered milk, soybean milk powder. The extent of the losses of lysine, and products are related to the degree of browning.

here will have to ask: the milk sugar boiling, browning of the milk really allow it? If only heated to 100 degrees a few minutes, this kind of thing does not happen, not to mention usually only cook to the boil before the cease-fire. Pressure only in the pressure cooker in 20 minutes or more, only to see the color of milk slightly better results. This is because the Maillard reaction is usually less at the water, sugar and protein concentration, temperature higher circumstances under which it will happen quickly.

if there is high temperature and high pressure conditions, even if it does not add a little sugar, milk is also still a slight browning. Because - in the original milk containing 4.6% lactose, and lactose happened Maillard reaction speed, in addition to the sucrose than (that is, sugar) want some quick. So, when cooked add milk and no sugar, in the Maillard reaction, is not the deciding factor.

can be seen, the so-called milk sugar will cook loss lysine, have a "fructose-lysine-based" and poisonous rumors is exaggerated. Whether it is cold milk are hot, sugar had no prejudice.

in fact, a variety of commercially available milk drinks, including "** breast milk ","**" like the name of fancy products, both are add milk sugar water after the heat sterilization products. Boxed milk shelf-life of up to several months, it is not possible without high-temperature autoclave treatment. If the milk sugar should not boil, then these products are not all you should not drink?

On the other hand, "Fructosamine" of such substances, although can not be absorbed by the body, it does not belong to the high-toxic substances, micro-exist without fear. Otherwise, we can not even bread, sesame seed, roast duck,红烧肉so do not eat the food! Really worth worrying is that the temperature at 120 degrees or more when Maillard reaction may lead to "acrylamide" generation, that is, the kind where炸薯片"C drug," and improve as the temperature , generated many more and more quantity.

Fortunately, milk cooking process, the temperature will not be higher than 120 degrees. Even the high temperature and high pressure sterilization, but also more than 120 degrees. Home-style cooking milk does not exceed 100 degrees, but Do not worry, "C drugs" generation.