Saussurea is a kind of wild fungus, also known as Saussurea tianshanensis, Tibetan Lingzhi, etc. It is the only species of natural wild yoghurt. The milk is naturally fermented in sheepskin bags and will be in the bag after long-term fermentation. Form a unique pellet. It is distributed in Europe, North America, and Asia, and it is mainly located in humid alpine dense forests with a height of over 1,000 meters in China. In areas of the Tianshan Mountains in Xinjiang of China, there are wild mountainous areas in the mountains of Changbai Mountain in Jilin Province, the mountains in Nyingchi Prefecture in Tibet, and some mountainous regions in Yunnan. Nowadays, the lotus root bacteria that are popular are naturally produced granules that are fermented with fresh milk or pure milk. According to legend, a Polish medical professor was unfortunately suffering from liver cancer because he went to work in India and Tibet. The local lama used him to treat him. After a year and a half, his cancer cells disappeared and his body recovered completely. Before he left Tibet to return to China, he asked the monks to send him some of the viridis as a gift for the benefit of mankind. So far, these viridis have spread all over the United States and Europe from Asia. In yellow-sperm countries, because of the degradation of lactase in the body, when drinking milk, it is easy to have allergic reactions, resulting in diarrhea and abnormal flatulence. However, milk is the main source of high-priced protein and good calcium. However, the Tibetan mushroom produced high-density fermentation in milk and double hydrolysis of enzymes to produce mushroom yogurt, which converts some nutrients in the milk that are not easily digested and absorbed by the body into more easily digested and absorbed by the body, and more importantly, Yogurt contains a high concentration of lactic acid bacteria revitalizing factor, which allows the inactivation of endogenous beneficial bacteria in the intestine due to the influence of antibiotics and bad bacteria to reactivate the bacteria, improve the intestinal flora, and give the human intestinal tract a healthy The environment is free from fat and it is a kind of milk beverage that has zero burden on the human body and has both beauty and health. Mushroom Yogurt Because the taste is not very suitable for popular tastes and demanding culture conditions, Tibetan Linguoli have not been widely circulated. With the recognition of its efficacy, more and more people have begun to drink. As a folk health food, "Tibet mushroom" has yet to be further clarified and in-depth research on its health care function. Source of "Tibet Lingzhi" "Tibet mushroom", also known as "Snow Lotus", is a unique and rare strain originating from Tibetan snowfields. It is a native life-growing mushroom in Tibet. In the 19th century, it was discovered by a European medical school professor because of its mysterious and bizarre effects. It looks a bit like a narrow white monkey's head. It is about as large as steamed rice grains. It picks up one and it feels soft. It's a bit sticky and extremely tough. The Tibetan mushroom is the only strain of natural wild yoghurt. The yoghurt made from the Tibetan lingzhi, only the Tibetan ling shitake and fresh milk, does not need to be heated, contains 100% of lactic acid bacteria, and has absolutely no added ingredients. Thickeners, additives, sweeteners, preservatives, flavorings, etc.. Regular foods can increase body resistance. At the beginning of the 20th century, scientists discovered a kind of granular material. The legend of this material came from Tibet. Experts suspected that people from India and Pakistan had been soaking milk at home since ancient times. Scientists have discovered many microorganisms in this substance, such as yeast that can use lactose specifically, as well as lactic acid bacteria (mainly including Lactobacillus, Streptococcus lactis, Lactobacillus), and acetic acid bacteria. In addition, bifidobacteria have also been reported.
1. Fat content: 30%-65%
2. Protein content: 5%-12%
3. Package: 1kg/bag
4. Shelf life: 24months
5. Applications:
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