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278 results about "Sour milk" patented technology
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The fermentation of raw milk or the addition of an acid to raw milk will result in sour milk. Sour milk is distinguished from milk that has spoiled, which typically happens to pasteurized milk that has no bacterial cultures present. This milk is derived from raw milk, which allows for fermentation and culturing.
Long-acting sour milk containing beneficial bacteria factor and its producing method
The invention discloses a long-effect yoghourt and process for preparation, wherein the yoghourt is prepared from the following raw materials (by weight portions): milk 50-100, isomaltose hypgather 0. 01-20. 00 and stabilizing agent 0. 2-8. 0. The nourishing constituents in the yoghourt can be preserved, and the storage period of the product can reach longer than six months.
Owner:INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Gas containing sour milk beverage and its production process
The present invention relates to one kind of gas containing sour milk beverage and its production process. The production process of the gas containing sour milk beverage includes the following steps: 1. preparing CO2 containing beverage through filtering and sterilizing CO2 gas and mixing the CO2 gas directly with basic sour milk beverage liquid, or through cooling pure water, mixing CO2 gas and pure water and mixing with basic sour milk beverage liquid; and 2. adding milk component and other nutritive additives into CO2 containing beverage via shaking to obtain gas containing sour milk beverage. The present invention increases sour milk beverage product innovatively.
Owner:INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Lactobacillus plantarum and preparation method thereof for high-density culture and freeze-drying bacteria powder
InactiveCN102864096AStrong toleranceIncrease vitalityBacteriaMicroorganism based processesFreeze-dryingAgglutination
The invention discloses a lactobacillus plantarum and a preparation method thereof for high-density culture and freeze-drying bacteria powder, and has the technical scheme that the lactobacillus plantarum (Lactobacillus plantarum P8) is probiotics separated from the traditional fermentation milk product (yoghurt) of the Urat Middle Banner of Inner Mongolia Bayan Nur. The probiotics has the characteristics of artificial gastric juice and artificial digestive juice tolerance, cholate tolerance, intestinal agglutination action and common pathogenic entero bacteria inhibition. The bacterial strain of the bacteria is collected in the China general microbiological culture collection center with the collection number of CGMCC (China general microbiological culture collection center) No. 5468 on 18th, Nov., 2011.
Owner:北京和美科盛生物技术有限公司
Yoghourt containing fruit material and its production method
ActiveCN101305750AGood for physical and mental healthWith weight loss effectMilk preparationFood preparationFlavorSucrose
The invention relates to a fruit paste-containing yoghurt, which is prepared from 0.5-2.0 kg of xylitol, 5-20 kg of fruit grain or jam, 0.1-10 kg of thickener, 0.01-0.05 kg of aspartyl-phenylalanine methyl ester (containing phenylalanine), 0.01-0.05 kg of Acesulfame K (Acesulfame Potassium), 0.01-0.03 kg of edible spice, and fresh milk and leaven in balancing amount per 100 weight parts of the yoghurt. The invention also provides a method for preparing the fruit paste-containing yoghurt. The fruit paste-containing yoghurt has low sucrose content, and abundant nutrition and good taste by adopting various fruits. BY adopting the preparation method, the fruit paste-containing yoghurt with different flavors can be prepared, and are suitable for long-term consumption of consumers.
Owner:INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Stirring type corn yoghourt and preparation method thereof
ActiveCN101455236ARetain nutritionImprove exudation rateMilk preparationFood preparationAbsorption rateBiology
The invention relates to a stirring type cereal sour milk and a method of preparing the same. The cereal sour milk is made through lactobacillus and probiotics ferment by using raw materials with the following weight components: raw fresh milk of 700-875 parts, cereal powder 1-30 parts; additive agent for dairy food of 5-44 parts; lactobacillus strain / functionality probiotics strain of 0.2-0.8 parts; corrective of 48-82 parts; stabilizing thickening agent of 3-10 parts; homogeneous pourable dense quasi-fluid which is the external appearance showing the color of added cereal powder with suspended corresponding cereal powder; the tissue is fine, smooth and uniform and a few whey is allowed to be precipitated; organoleptic attribute, nutritive index, health indicator and content of lactobacillus series of the cereal sour milk are all better than that in the GB2746 cultured milk quality index. The present invention is characterized in that the cereal powder that is formed by pulverizing and swelling processes reserves the nutrient of cereal to the utmost extent and improves the hot water leaching rate and absorption rate of its nutrient components; the technique is more compact and the operation is easy; the production efficiency is high and the consumption human populations of the products are widened; the cereal sour milk is easy to digested and absorbed, and the taste is better.
Owner:SHANDONG DEYI DAIRY IND
Frozen sour milk and manufacturing method thereof
The invention provides frozen sour milk and a manufacturing method thereof. Among the ingredients of the frozen sour milk, total solid matters account for 25 to 34 percent; fat matters account for 8 to 15 percent and non-fat milk solid accounts for 10 to 12 percent. And the ingredients of the frozen sour milk include a sweetner which offers a sweetness that can also be achieved by adding 12 to 13 percent of sucrose the ingredients, wherein the sweetner contains corn syrup which accounts for 2.5 to 3.5 weight percent of the ingredients. The frozen sour milk of the invention is prepared by mixing the ingredients of the frozen sour milk, homogenizing, sterilizing and cooling the mixture, inoculating an actic acid bacterium ferment for fermentation, freezing the resulting product and controlling a certain expansion rate. In the invention, due to reasonable selection and mixing ratio of the formula of the frozen sour milk and the proper control of a production process, the produced frozen sour milk product has an excellent flavor, mouth feel and stability and the product quality can keep almost constant during repeated freezing. Thus, the frozen sour milk can satisfy the needs of consumers for different eating modes.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
High-activity lactobacillus plantarum N3117 as well as screening method and application thereof
ActiveCN105420152AGood acid and bile salt resistanceConducive to survivalMilk preparationBacteriaMicroorganismScreening method
The invention discloses lactobacillus plantarum N3117. The lactobacillus plantarum N3117 is acid-resistant and bile-salt-resistant probiotic separated from a fermented dairy product in Inner Mongolia; the strain of the lactobacillus plantarum N3117 is preserved in China General Microbiological Culture Collection Center, and the preservation number is CGMCC NO.10133; the screened lactobacillus plantarum N3117 is sequentially subjected to tests including sample enrichment, separation, purification and the like, and the lactobacillus plantarum N3117 is screened out finally. The screened lactobacillus plantarum N3117 can be used for preparing yoghurt, sour milk beverages and probiotic powder preparations containing the lactobacillus plantarum N3117. The method is applicable to screening of the lactobacillus plantarum N3117 and the lactobacillus plantarum N3117 is applicable to preparation of functional dairy products and probiotic powder containing the lactobacillus plantarum N3117.
Owner:JUNLEBAO DAIRY GRP CO LTD
Lactobacillus plantarum PY-1 and use method of lactobacillus plantarum PY 1 in fermentation of dairy products
ActiveCN102747009AGood probiotic propertiesImprove acid resistanceMilk preparationBacteriaMicrobiological cultureSaccharomyces
The invention relates to a strain of lactobacillus plantarum PY-1. A technical scheme of the present invention is that: the lactobacillus plantarum PY-1 is a strain of probiotic bacteria, wherein the probiotic bacteria is prepared by carrying out separation on sour milk samples handmade by herdsman families, and has effects of inhibition of mould and yeast. The lactobacillus plantarum PY-1 is preserved in the China General Microbiological Culture Collection Center (CGMCC) on October 28, 2011, and a preservation number is CGMCC No.5358. The present invention further discloses a method for application of the lactobacillus plantarum PY-1 in fermentation of dairy products.
Owner:BEIJING SCITOP BIO TECH CO LTD
A solidification type flavouring sour milk and preparation method thereof
The invention relates to a yoghourt and a preparation method thereof, in particular to a concretionary type flavoring yoghourt, pertaining to the dairy food technical field. The concretionary type flavoring yoghourt comprises 80 to 92Kg of milk, 5 to 9 Kg of white granulated sugar, 0.01 to 0.5 Kg of collagen protein, 0.01 to 0.3 Kg of inulin, 0.1 to 0.5 Kg of whey concentrate, 0.1 to 0.7 Kg of stabilizing agent and 0.01 to 0.05 Kg of flavoring essence. The concretionary type flavoring yoghourt with ross taste is characterized by proper technique conditions and stable production state.
Owner:JUNLEBAO DAIRY GRP CO LTD
Fermented chenopodium quinoa willd milk, flavored fermented chenopodium quinoa willd milk, chenopodium quinoa willd sour milk beverage and preparation method
InactiveCN106036311AReasonable nutritional compositionImprove digestion and absorption rateLactobacillusStrepto/lacto-coccusLactobacillus acidophilusHydrolysis
The invention relates to fermented chenopodium quinoa willd milk, flavored fermented chenopodium quinoa willd milk, a chenopodium quinoa willd sour milk beverage, and a preparation method of products, and belongs to the technical field of food industry. Chenopodium quinoa willd is used as a raw material for pulping, the protein content is not less than 2.9g / 100g, a yoghourt fermenting agent is inoculated, fermentation is performed until acidity reaches to 70DEG T or above so that the fermented chenopodium quinoa willd milk is obtained. The yoghourt fermenting agent comprises a mixed bacterium agent which is obtained by mixing lactobacillus bulgaricus with streptococcus thermophilus in the mass ratio of the lactobacillus bulgaricus to the streptococcus thermophilus being 1 to 1 and of which the inoculum concentration is 20-25g / T, a mixed bacterium agent in which the mass ratio of lactobacillus acidophilus to bifidobacteria and to lactobacillus casei is 1 to 1 to 1 and of which the inoculum concentration is 12-15g / T, and lactobacillus plantarum of which the preservation number is CGMCC No.11763 and of which the inoculum concentration is 60-80ml / T. The chenopodium quinoa willd is used as the raw material, composite enzyme hydrolysis and composite active probiotic fermentation are used, and active probiotic fermented chenopodium quinoa willd milk and series products are prepared, so that industry blank is filled.
Owner:北京农品堂食品有限公司
Kefir viable type sour milk beverage and production method thereof
The invention discloses a kefir viable type sour milk beverage and a production method thereof. The production method adopts a raw material formula which includes 1000 parts of raw materials: 350-450 parts of raw milk, 0.03-1 part of buffer salt, 3-6 parts of stabilizers, 0.1-120 parts of sweet substances, 2-5 parts of dietary fiber, 5-20 parts of fruit juice, 1-3 parts of acidity regulators, 0.4-0.8 parts of essence, 100-150 DCU of kefir leavening agent Kefir-M, and the balance water; and the production method includes steps: S1: 1) obtaining base materials after the raw milk is homogenized, sterilized, cooled for the first time, inoculated with the leavening agent, fermented, and cooled for the second time; and 2) dissolving the buffer salt in the water, adding a thickening agent, an emulsifying agent, the sweet substances, the dietary fiber and the fruit juice, mixing uniformly, sterilizing and cooling, and obtaining a solution B; and S2: mixing the base materials with the solution B uniformly, adding the acidity regulators and the essence, sterile homogenizing for the second time, cooling and filling. The kefir viable type sour milk beverage is gentle in flavor and stable in state, and has a certain health efficacy.
Owner:BRIGHT DAIRY & FOOD
Sour milk containing gas and producing method thereof
The invention relates to dairy product manufacture, in particular to puffed yoghourt and a producing method. The invention comprises yoghourt and gas, definitely consisting of cow milk, gas, thickening agent, emulsifying agent, white granulated sugar, whey albumin, watery butter and lactobacillus. The producing method is to add the gas into the yoghourt through an online mixer before the yoghourt is packed. The used materials of the invention product are complete natural fresh milk without pollution. The invention adds the gas in the yoghourt so as to realize abundant nutrition function and special mouth feel when the consumer drinks the yoghourt. Through adding the gas in the yoghourt, a majority of the gas exists in the yoghourt by a micro vesicle method, which can lead to the product having clean mouth feel and unique texture (fine honeycomb shape); in particular to the yoghourt with high fat content, the produce is clean without greasy feel after adding the gas.
Owner:INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Non-fermentation type sour milk and preparation method thereof
The invention relates to non-fermentation type sour milk and a preparation method thereof. The non-fermentation type sour milk uses fresh cow milk as principal raw material. After being hydrolyzed by milk sugar, the cow milk is pasteurized and concentrated in vacuum to be 40 percent of the original volume. After the cow milk is cooled, probiotic powder is added. The invention has the core that transglutaminase is added at an optimal temperature; under the action of the transglutaminase, milk protein is connected together to form a protein network, thereby a uniform stable gelatin system is easily formed; delta-gluconolactone is then added, and the gelatin system and the delta-gluconolactone are heated at 35-40 DEG C in a water bath way for 2 to 3 hours so that the uniform, stable and exquisite non-fermentation type sour milk like a quark can be obtained. The invention has simple preparing process, no requirement for fermentation, and full utilization of resources. The non-fermentation type sour milk can be used as a base to develop various products, such as corn non-fermentation type sour milk for breakfast, jelly non-fermentation type sour milk, and the like, and can satisfy the requirements of consumers in nutrition, mouthfeel, texture, and the like.
Owner:TIANJIN UNIV OF SCI & TECH
Method for preparing Kefir sour milk
The invention discloses a method for preparing Kefir sour milk which comprises water, sugar and sour milk prepared from the fermentation of two different Kefir grains; the preparing method comprises the follow steps: 1. raw milk is sterilized and then cooled to the temperature of 20 DEG C to 30 DEG C; 2. the two different Kefir grains are activated and cultured separately; 3. the activated and cultured Kefir grains with inoculum size of 2 percent to 5 percen are respectively inoculated to the sterilized raw milk; 4. the raw milk is fermented for 15 hours to 24 hours at the temperature of 20 DEG C to 30 DEG C; 5. the Kefir grains are filtered out to obtain two filtrates which are fermentation agents; 6. the two fermentation agents are mixed; 7. the mixed fermentation agents with the inoculum size of 2 percent to 5 percent are inoculated to the sterilized original milks and then fermented at the variable temperature ranging from 20 DEG C to 45 DEG C for 4 hours to 6 hours; and 8. the fermented milk are blended, homogenized and canned. With the adoption of the fermentation agents for fermenting at the variable temperature, the flavor of Kefir milk is well improved. The ferment time of the product is short, the yeasts in the mixed fermentation agents are more stable and the difference between flavors of Kefir sour milk prepared in different batches is small. The product has health-care functions of regulating beneficial bacteria in intestinal canals, lowering blood lipids, resisting tumors and the like, thus being a low-cost functional beverage.
Owner:于岚 +2
Antialcoholic sour milk and preparation method thereof
The invention discloses antialcoholic sour milk, which contains vine root powder, taurine and soy peptide, which are fermented together. The sour milk is prepared by the following steps: examining raw pure milk, purifying the milk, mixing, homogenizing, sterilizing, cooling, inoculating, stirring, filling, fermenting, cooling, detecting and obtaining a finished product. The mixing process comprises: dispersing the vine root powder, vitamin C, taurine and soy peptide in pure milk in an amount which is 8 to 10 times the total amount of the vine root powder, vitamin C, taurine and soy peptide, and uniformly mixing the materials by stirring; filtering the mixture with a 120-mesh nylon sieve to remove impurities; and adding the mixture as well a stabilizer, white sugar and whey protein into pure milk at the same time for mixing. The method has the advantages that: food alcoholic relief instead of medicament relief is adopted; and the sour milk has high nutritive value and can protect gastric mucosa from damages of alcohol, improve the detoxifying function of the liver, reduce the interference of the alcohol with human metabolism and effectively prevent and treat headache, sickness, hangover and other symptoms caused by drunkenness.
Owner:HEBEI SANYUAN FOOD
Sterilizing flavouring sour milk and preparation method thereof
The invention relates to yoghurt and its preparation method, in particular to sterilized flavored yoghurt and its preparation method. It belongs to the field of dairy products. A sterilized flavored yoghurt, comprising 820-900kg of milk, 50-120kg of white sugar, 1-10kg of sodium caseinate, 5-15kg of concentrated whey protein, 10-30kg of cream and 1-13kg of stabilizer. The production state of the method of the invention is stable, and the product can be stored for 100-180 days at normal temperature.
Owner:INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Acidophilus goat milk and method for making same
InactiveCN101081045AInhibition of reproductionRegulate stomachMilk preparationSoured milkMilk products
The present invention discloses one kind of sour ewe milk and its production process, and belongs to the field of sour milk producing technology. Fresh ewe milk or remade ewe milk as the material is produced into curd type sour ewe milk, stirred sour ewe milk or flavored sour ewe milk through purifying, standardizing, compounding, thickening, sterilizing, fermenting, cooling and other steps. These sour ewe milk products are healthful, and the production process is simple and suitable for industrial application.
Owner:张保钢
Black corn sour milk and preparation method thereof
InactiveCN102613290AIncrease water soluble melaninIncrease trace elementsMilk preparationDietary fiberAdditive ingredient
The invention discloses a black corn sour milk drink. The sour milk drink is prepared by fermenting raw materials comprising a black corn puree, high quality goat milk, a stabilizing agent and a fermenting agent. The sour milk drink obtained in the invention has the advantages of good solidification state, no whey precipitation, slip and fine mouthfeel, large amounts of nutrients of dietary fibers, flavonoids, trace elements, VE and the like, and possessing of health and eating nutrition functions.
Owner:NORTHWEST A & F UNIV
Soybean dessert sour milk and preparation method thereof
InactiveCN101180988APromote digestion and absorptionPromote excretionMilk preparationDietary fiberDairy foods
Owner:INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
Leben wine series products and leben wine beverage series products
InactiveCN1510122ARegulate immune functionImprove health statusAlcoholic beverage preparationOrganic acidVitamin C
A sour milk wine series and a sour milk wine beverage series are disclosed. Said sour milk wine contains sour milk (25-72%), wine (28-75%) and others (0-15%). Said sour milk wine beverage contains sour milk (75-98%), wine (2-25%) and others (0-15%). Said others are chosen from 26 materials including oligose, organic acid, Chinese-medicinal materials, granular white sugar, etc. Its advantages are health-care action and rich nutrients.
Owner:张刚
Sour milk added with casein phosphopeptide and preparation method thereof
The invention relates to sour milk and a preparation method thereof, in particular to the sour milk added with casein phosphopeptide (CPP) and the preparation method thereof. The sour milk of the invention is a sour milk product which is prepared by using milk as a main raw material through the steps of CPP addition and strain fermentation; and preferably, 0.04 to 0.1 g of CPP is contained in 100 g of sour milk product. Through a reasonable formula and a reasonable process, the CPP is added into the sour milk product so as to furthest retain the effective content of the CPP, and the obtained sour milk product can achieve good stability and good taste under a refrigeration condition and within the shelf life.
Owner:INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
Potato cake and preparing method thereof
InactiveCN1471842APromote gastrointestinal digestionImprove immunityFood preparationPotato cakesSoured milk
A potato cake (or pile) is prepared from cooked sweet potato, wheat flour, glutinous rice flour, egg, haw juice, sour milk, soybean oil, cinnamon bark, ginger, water chestnut, white sugar, salt, edible essence and water. Its advantages are sure anticancer action and health-care function, more tastes, and soft and crisp.
Owner:胡均亮 +3
Anthocyantin coloring agent and method for the production thereof from organic matter
InactiveUS6767999B2Wide spectrum of colorEasy to produceSugar derivativesWort preparationPhysical propertyPelargonidin
Owner:SMIRNOV +2
Conveniently filling sour milk beverage homogenizer
InactiveCN107261910APrevent outflowEasy to transportTransportation and packagingRotary stirring mixersSpiral bladeBiochemical engineering
The invention discloses a conveniently filling sour milk beverage homogenizer which comprises a tank body, wherein a stirring shaft is arranged on the middle part on the inner side of the tank body; a plurality of first stirring blades are arranged on a stirring shaft on the lower side of a porous plate on the inner side of the tank body; a spiral blade is arranged on the stirring shaft on the lower side of the first stirring blades; a second stirring blade is arranged on the outer side of the spiral blade through a stirring rod; a liquid pumping drum is arranged above a liquid storage tank on the left side of the tank body; a connecting pipe is connected with the right end of the liquid pumping drum; a tee joint is arranged at the other end of the connecting pipe; a liquid inlet pipe is connected with a lower branch of the tee joint; the lower end of the liquid inlet pipe extends to the lower part on the inner side of the liquid storage tank; a liquid draining pipe is connected with an upper branch of the tee joint; the other end of the liquid draining pipe is connected with the top of the tank body. The conveniently filling sour milk beverage homogenizer is more reasonably designed, has an excellent homogenizing effect, has no influence on the material addition while pressurizing and has higher popularization and utilization values.
Owner:惠安县长信机电科技有限公司
Sour milk contg. fruit meat of litchi chinensis, and its prepn. method
A sour litchi milk with unique taste and nutritive and health-care functions is prepared through dissolving the mixture of methoxy pectin, modified starch and propanediestor alginate in water, removing peel and kernel from litchi fruit, breaking, mixing it with said solution, adding conventional sour milk and stirring.
Owner:SOUTH CHINA AGRI UNIV
Rose beauty sour milk
The invention is concerned with the yoghourt with beauty treatment effect, the major raw materials are: 300g of fresh milk, and 200g of fresh roseleaf, the invention uses the rose to be the raw material that is not only with the odor of rose, but also can improve skin and beauty treatment for eating long-term.
Owner:FANGXIA ENTERPRISE INFORMATION CONSULTING WUJIANG
Black cereal sour-milk and preparation method thereof
The invention relates to black cereal sour-milk and a preparation method thereof. The black cereal sour-milk is prepared from raw milk with compound black cereal pulp, whey protein powder, sweeteners and stabilizers by carrying out fermenting by inoculating compound leavening agents. The black cereal sour-milk comprises the following raw materials in parts by weight: 800-850 parts of raw milk, 80-120 parts of compound black cereal pulp, 3-8 parts of whey protein powder, 60-80 parts of sweeteners, and 2-5 parts of stabilizers; the compound black cereal pulp is a mixture composed of black soybean milk and mixed powder in a mass ratio of (2-3) to 1; and the mixed powder comprises black rice flour, rye flour, black sesame seed powder and black Chinese wolfberry fruits. The black cereal sour-milk is uniform in texture, refreshing in flavor, fine and smooth in taste, sour-sweet and refreshing in flavor, as well as capable of effectively scavenging free radicals in the human body; moreover, the black cereal sour-milk has outstanding health-care effects of enhancing immunity and delaying senescence. Thus, the requirements of modern consumers on delicious taste, nutrition and health-care functions are satisfied; in addition, the black cereal sour-milk also meets the market demands for diversified tastes of sour milk, so that the black cereal sour-milk has broad market prospects.
Owner:湖南金健乳业股份有限公司
Method for preparing direct-throwing acidophilous milk leaven
The present invention relates to a method for preparing directly-added sour milk fermenting agent, and said method includes the following steps: separating out lactobacillus bulgaricus and streptococcus thermophilus from commodity sour milk or natural fermented food, mixing the lactobacillus bulgaricus and streptococcus thermophilus according to ratio of 1:1, inoculating them into special enrichment culture liquor to make fermentation culture, and drop-adding 10-20% of sodium hydroxide to control pH value of enrichment process and retain the pH value in 5.8-6.1, fermentation culture of 4-5 hr. at 41.5-43 deg.C, centrifugal treating fermented liquor to obtain centrifugal precipitate, uniformly mixing said precipitate with somatic freeze-drying protecting agent under the sterile condition, before freeze-drying pre-cooling treatment for 6-12 hr, then vacuum freeze-drying and nitrogen-charging packaging.
Owner:NORTHEAST AGRICULTURAL UNIVERSITY
Mung sour milk with swelled cereals
A sour milk with puffed grains for nutritive and health-care purposes is prepared through preparing puffed grains from mung bean starch, mung bean dregs, rice and corn, packing them in small bags, preparing ordinary sour milk, packing the sour milk with sealed cup, and attaching said bag of puffed grains to said sealed cup of sour milk. Said sour milk is mixed with said puffed grains before eating.
Owner:任发政
Health-care sour-milk made of vinegar and egg and method for prepn. thereof
A health-care vinerga-egg leben food is prepared through dissolving egg in edible vinerga, adding leben, or adding fresh milk and fermenting. Its components at least include vinegar egg liquid, fermented milk and sweetening agent. Its advantages are no odor and irritative sour taste, unique taste, rich nutrients, and high Ca-content.
Owner:宁洁民
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