A fermented liquid includes a fermented base liquid, and the fermented base material includes, relative to 100 wt% fermented base liquid, milk materials ranging from 16 to 17.05 wt%, sugars ranging from 7% to 17.05 wt%, yeast extracts ranging from 0.05 to 0.1 wt%,Lactobacillus ranging from 0.002 to 0.003 wt% and residual water. Therefore, when the fermented liquid is sterilized at high temperature, the maillard reaction is occured, thereby increasing the flavor of the fermented liquid.一種發酵液包括發酵基底，於100%的發酵基底內包括16%~17.05%的乳原料、7%~8%的糖、0.05%~0.1%的酵母抽出物、0.002%~0.003%的乳酸菌(Lactobacillus)及剩餘為水。如此，發酵液在高溫殺菌同時進行梅納反應，以增加發酵液的香氣。
