If you ask what is the beverage that affects Chinese, many people will definitely think of malt milk, for a long time, the status of malt milk in the beverage industry is unshakable, especially Shanghai people's nostalgia for it is more profound, at that time, Shanghai made malt milk essence dominated the national people's beverage market, in that era of material scarcity, a can of malt milk creamer is equivalent to a luxury in the family food category. When eating, how much malt milk creamer is put in must be weighed with a spoon.
Shanghai Haipai Qingkou actor Zhou Libo mentioned "Lekou Fu Malt Creamer" in his "Laughing Kan 30 Years of Haipai Qingkou Special Session", "Malt milk essence that can be cut (how to eat) the best cut (eat)? Oh, yes, dry cut (eat)".
Today's supermarkets are full of drinks, from free brewing to drinks that have been prepared for you in various flavors, as well as dairy products and dairy products, and the malt creamer that was once very popular has disappeared, and it is difficult to see it.
< h1 class="pgc-h-arrow-right" > what is the beverage of malted milk? </h1>
For the current post-00s or post-90s, the perception of malted milk may be limited to the memories of parents. Malted milk essence originated from the invention of a pair of British Horick brothers, as the originator of the instant malt drink, the original name Horlick is named after the transliteration of the inventor's surname.
The Holwick brothers, James Horlick and William Horlick, were born in Gloucestershire, England. As a teenager, the brothers went to London to develop, and they initially developed a new type of baby drink made from malt and milk.
By 1887, the Horwick brothers had finally registered the name "malted milk"—malt milk. Therefore, the earliest malt milk is a kind of easily soluble nutrient powder made of malt and milk as raw materials.
<h1 class="pgc-h-arrow-right" > the timetable for Malted Milk Essence in China</h1>
With the popularity of malt milk drinks in the European and American markets, a Jiufu company in Shanghai, China, successfully developed China's first local instant malt beverage, Lekoufu Malt Milk Creamer, in 1937.
By the 1960s, the Shanghai Coffee Factory began to take over Lekou Fu Malt Creamer, and made some adjustments to the original formula, and renamed Lekou Fu Malt Creamer and renamed it Lekou Fu Milk. Since then, Lekoufu has become synonymous with malt beverages, malted milk is Lekoufu, and Lekoufu is malted milk.
After the cultural revolution began, Lekoufu's "Fu" trademark and name were regarded as "four olds" and were forcibly renamed "Shanghai brand malt milk extract". However, at that time, cocoa was difficult to enter, and under the condition of lack of raw materials, Shanghai Coffee Factory developed a malt milk extract without cocoa powder.
Although they are all instant malt drinks, Lekoufu contains cocoa powder, while malt milk extract does not contain cocoa powder, which is the difference, both have their own tastes, each has its own fans, and has its own good years.
In 1965, Lekoufu produced 554.5 tons, and even after the impact of the Cultural Revolution, it increased to 631.6 tons in 1966; at the end of 1978, it reached 1760 tons and exported 511 tons; by 1990, Lekoufu production climbed to a peak level of 5147.1 tons.
<h1 class="pgc-h-arrow-right" >how did malt milk creamer disappear in China? </h1>
First of all, let's talk about the ingredients in malt milk: "wheat" refers to "wheat essence", with two barley as the main production raw materials, after germination, roasting, saccharification and other processes of production; "milk" refers to the cream, milk powder, condensed milk used in the malt milk formula, which are processed and refined from fresh milk, which is the essence of milk, and is also the main nutritional component of malt milk; "fine" refers to the glucose, caramel, malt and other raw materials used in the production of malt milk, which have a certain dextrin content.
People who have drunk malt milk essence remember: malt milk creamer is needed to be brewed in hot water and drunk while hot, after hot water brewing, the milk flavor is relatively strong. But because it can not be completely dissolved in water, so it is grainy to drink, compared with the popular drinks on the market today, the sugar content of malt milk is not high, resulting in a taste experience is not high, and after it is cooled, the milk flavor is not there, and there will be a sinking bottom.
With the fierce competition in the market, Lekoufu does not advertise, does not change the packaging, when other beverage brands have changed the packaging to carry-on convenient brewing small packaging, Lekoufu disdain to change, still walk the old way, with listening, and a minimum of 400 grams. In this way, it seems that large cans of drinks are inferior to other more convenient drinks, and naturally competitors are slowly squeezing out of the market.
Although the era of malt milk cream has gone, but the peak memory of the taste brought by malt milk to the childhood of generations of people can not be erased, taking advantage of the absence of adults, children quietly pick up the large tin can containing malt milk, pry open the tin lid, directly with the spoon to scoop up and send it to the mouth, the taste is people in the current era of abundant food can not experience.
There are now nostalgic experience restaurants in Shanghai, and perhaps childhood memories brought by malt milk creamer have been found there.
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