Production process:

(1) Chemicals: Mix the thickener and white sugar and add them to milk at 50-60 ℃. Stir for 10 minutes until completely separated

Disperse.

(2) Homogenization: Homogenize at 60-65 ℃ and 20Mpa pressure.

(3) Sterilization: Heat the material to 95 ℃ and hold for 5 minutes.

(4) Cooling and inoculation: Cool to around 42 ℃ for inoculation.

(5) Fermentation: After fermenting at 42 ℃ for about 5 hours, stir evenly and cool to 20-25 ℃ before filling.

(6) Refrigerate storage below 10 ℃.