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1.牛奶加糖有讲究。煮牛奶时若先放入糖,就会降低蛋白质的吸收利用。原因是牛奶中赖氨酸与果糖在高温下结合成果糖基赖氨酸,该物质不但不易被人体吸收,反而对人体有害。所以,如果您喜欢喝甜牛奶,就应该先将牛奶煮沸后凉一会儿再放糖。另外,牛奶中不可加入红糖,原因是红糖中含有一定量的草酸和苹果酸,牛奶中蛋白质在酸的作用下可发生沉淀,不但营养成分会损失掉,而且,若婴幼儿长期饮用这种蛋白质变了性的牛奶,消化功能会失调,甚者导致牛奶性贫血。2.煮牛奶时间不宜过长。有人认为牛奶从牛体内挤出到运输、包装,整个过程必会受到细菌污染,因此煮沸时间要长些。这种做法不妥。
1 milk sugar is stressful. If you put milk in the first sugar, it will reduce the absorption of protein utilization. The reason is that lysine and fructose in milk combine with fructosyl lysine at high temperature, which not only can not be easily absorbed by human body, but is harmful to the human body. So, if you like to drink sweet milk, you should boil milk and then cool the sugar for a while. In addition, brown sugar can not be added because the brown sugar contains a certain amount of oxalic acid and malic acid, milk protein in the role of acid precipitation can occur, not only nutrients will be lost, and if infants and young children drink this protein for a long time Changed the milk, digestive function disorders, and even lead to milk anemia. 2. boil milk time should not be too long. Some people think that the milk from the cow body out of the transport, packaging, the entire process will be contaminated by bacteria, so the boiling time longer. This is a bad practice.