Why should we use 70 degree water to brew A2 milk powder?
A2 milk powder is a relatively new milk powder product that is increasingly favored by consumers due to its similarity to the A2 protein secreted by human breasts. However, the correct brewing method is also very important for drinking healthy and delicious A2 milk powder. In fact, an incorrect brewing method will not only affect the taste of milk powder and easily cause digestive problems such as diarrhea, but may also affect the health of infants and young children. Therefore, this article will discuss from several aspects why it is necessary to brew A2 milk powder with 70-degree water.
Aspect 1: Protecting protein integrity
Any protein is made up of various types of amino acids, and different amino acids make up different types of proteins. A major feature of protein is that it is very sensitive to heat. Once the temperature is too high, the amino acids will change, decompose and fail, thus affecting the integrity of the entire protein. Therefore, brewing A2 milk powder with overheated water is likely to lose some of the nutrients. Warm water around 70 degrees is the best choice, as it will not destroy the integrity of the protein and can fully dissolve the milk powder.
Aspect 2: Avoid adding too many foreign substances
When hot water is added to milk powder, the heat will cause the milk powder particles to move continuously, which may overstretch and break the fibers between the milk powder particles, causing the particles to become smaller and more likely to cause the surface area to increase. And adsorb more foreign substances. Moreover, the high temperature of hot water will cause common additives such as sodium chloride to dissolve more. Therefore, low-temperature water can better protect the ingredients and nutrients in milk powder.
Aspect 3: Avoid excessive swallowing of milk powder foam
During the brewing process of milk powder, whether hot or cold water is used, foaming is inevitable. However, it should be noted that excessive swallowing of milk foam will cause trouble to the digestive system and cause diarrhea and other adverse reactions in infants and young children. Therefore, when brewing milk powder, you can choose to sprint as slowly as possible and wait for the milk foam to disappear naturally. In this way, the milk froth will be more detailed and taste better.
Aspect 4: Reduce the invasion of bacteria and germs
Before brewing A2 milk powder, make sure all utensils and work surfaces are clean. Moreover, once the milk powder is mixed with water, an environment suitable for the growth of bacteria and germs will be formed. Therefore, it is necessary to minimize the long-term exposure of milk powder to the air, drink the prepared milk powder in time, and drink the rest as soon as possible or store it in the refrigerator.
Summary
All in all, brewing A2 milk powder with 70-degree warm water has great advantages. It can not only ensure the integrity of the protein, but also reduce the impact of exogenous substances on the milk powder. It will not make the taste worse, and is more conducive to digestion and health. Of course, brewing milk powder is not a simple matter. Only by paying careful attention to every step and carefully selecting the temperature and water quality can the growth of infants and young children be protected.
