牛奶不宜久煮:牛奶富含蛋白质,蛋白质在加热时会变性。在60℃时,乳糖开始分解成乳酸,使牛奶变酸,营养价值下降。因此,牛奶煮开即可,不宜久煮。煮牛奶不宜早放糖:牛奶含赖氨酸,易与糖在高温下产生有毒成分——果糖基赖氨酸,故牛奶烧开后不应立即放糖,而应等到不烫手时再放。 Milk should not be boiled for a long time: Milk is rich in protein, and proteins degenerate when heated. At 60 ℃, lactose began to break down into lactic acid, so that the soured milk, nutritional value decreased. Therefore, the milk can boil, should not cook for a long time. Milk should not be put as soon as sugar milk: milk with lysine, sugar and easy to produce toxic ingredients at high temperatures - fructose-based lysine, it should not immediately after the milk boil sugar, but should not wait until the hot and then release.