Adding sugar to milk has an effect on nutritional composition. After adding sugar to milk, the lysine contained in it and fructose in sugar are heated to form fructosyl lysine, which can not only be absorbed by human body, but also endanger human health. Sugar is acidic, and calcium in milk is alkaline. When they meet, the effective content of calcium will decrease, thus affecting the nutritional value of milk.

Glycosyllysine is not easily absorbed by human body, which will have adverse effects on health. After eating, it will cause gastrointestinal discomfort, vomiting and diarrhea, which will affect health. The correct way is to add sugar after the milk is cold, or add sugar after the milk is boiled and cooled to room temperature. In addition, don't add too much sugar, and the proportion of 5%-8% is more appropriate.

In addition, put sugar and white sugar in milk, not brown sugar, because protein in milk will gel or precipitate when it meets acid and alkali. Brown sugar is coarse in texture and contains more non-sugar substances, including a certain amount of oxalic acid and malic acid. If brown sugar is added to milk, when the organic acid reaches a certain content, it will denature and precipitate the milk and make it inedible.

Milk is one of the oldest natural drinks and is called white blood. Milk is rich in protein, fat, vitamins, minerals and other nutrients, and milk protein contains essential amino acids. Milk fat is mostly short-chain and medium-chain fatty acids, which are easily absorbed by the human body; Potassium, phosphorus, calcium and other minerals have a reasonable proportion and are easily absorbed by the human body.