What are the ingredients in the malted milk I ate as a child?

The original name of "Malt Milk" is "Lekofu". In addition to export products still using the original name, domestic sales are renamed as malted milk. This also has certain practical significance. It is determined based on the properties of the raw materials in the formula. 1. "Wheat": The so-called wheat refers to the malt essence in the raw material of malted milk. It uses dissociated barley as the main raw material, and the amount used in its production is about 6 times greater than the proportion of maltose production. When producing malt extract, this barley undergoes germination, roasting, saccharification and other processes. Therefore, the malted milk produced with malt extract has a refreshing aroma of malt, which is unmatched by some food flavors. 2. "Milk": The so-called milk refers to the cream, milk powder, condensed milk and other raw materials used in the malted milk formula. These are processed and refined from fresh milk. They are the essence of milk and the main nutritional component of malted milk. 3. "Essence": The so-called essence refers to the raw materials such as glucose and maltose used in the production of malted milk. These raw materials have a certain content of dextrin. Dextrin is an intermediate product between starch and saccharification. It is vacuumed during the manufacturing process. After baking, bursts of aroma and sweet smell are produced that are not easy to dissipate. As the name suggests, malted milk uses ingredients containing malted milk raw materials, and its "famous name" is worthy of its name and is natural.