The reason why Xinjiang juice will become bitter soon after it is placed in milk may be related to its making method and ingredients. Specifically, the principle that ginger juice collides with milk is that the enzyme in ginger juice reacts with protein in milk at 60-70 degrees Celsius, which makes protein coagulate. If the enzyme content or temperature changes, it may lead to incomplete coagulation process, leaving a bitter taste.

In terms of ingredients, the kind and freshness of ginger may affect the taste of ginger juice. In addition, if the ginger juice is not mashed or the extraction process is not complete, it may also lead to the strong and bitter taste of ginger juice.

In terms of production steps, each step may affect the final taste. For example, if the milk is not heated enough or the temperature is too high, it may lead to insufficient condensation of protein and bitter taste. In addition, the mixing ratio of ginger juice and milk, stirring speed and times, standing time and temperature will also affect the taste.

To sum up, if you want to avoid the bitter taste of Xinjiang juice, it is suggested to pay attention to the freshness and dosage of ingredients in the production process, master the production steps and temperature, and pay attention to the taste change when enjoying, and handle or adjust the dosage of ingredients in time.