Kiwi, papaya, pineapple, mango and other fruits contain more proteases.

After putting papaya into milk, if papaya is not eaten in time, the protease will quickly decompose protein in milk and generate some bitter peptides, which will make the taste of milk difficult to swallow.

● Method of eliminating bitterness:

1. You can cut the fruit into large pieces and put it into yogurt. Don't cut it too much, so that the contact surface between the enzyme and milk protein is smaller, and then eat it quickly, so as to reduce the chance of enzyme action and avoid bitterness.

2. In addition, to kill or inhibit the activity of enzymes, you can steam the fruit until it is cooked. When making papaya milk, first steam papaya, or microwave heat it to the central temperature of about 70 degrees Celsius, and kill the protease, so that it can be safely matched with milk. Or when the papaya is stewed with milk, the papaya is stewed first, and then the milk is put. The taste is still very good, and it will not be bitter or precipitate.

3. If you want to drink fruit milkshake or fruit smoothie, you must keep beating at low temperature or refrigerate the fruit and milk first, and then add some ice cubes to temporarily inhibit the activity of the enzyme. However, as long as the temperature rises, the protease will still be active.