Traditional Chinese Malted milk: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Malted milk. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 7979 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
malted milkMalted milk is an instant milk-containing nutritious solid drink that developed rapidly in the 1970s. It uses milk (or milk powder, condensed milk), cream, malt essence, and egg powder as the main body, and adds sucrose, glucose, cocoa powder, almond powder and other animal and plant raw materials. After blending, emulsification, sterilization, degassing and concentration, vacuum drying, crushing, packaging and other processes, it becomes a product with crisp, light, porous granules and some fine powder. Some products are fortified by adding various vitamins, phosphorus, calcium and other ingredients, and a small amount of sodium hydrogen phosphate and citric acid are also allowed. Malted milk powder is easily soluble in hot water, and after being mixed with water, it can become a nutritious drink with an aromatic flavor that people like. …
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