88results about How to "No sour taste" patented technology

The invention discloses an organic hydrophilic coating, which comprises water soluble hydrophilic acrylic resin, water soluble curing agent, leveling agent, and latent solvent. The hydrophilic coating can be packed singly to be applied to aluminum foil with antisepsis first coat coated in advance, and is provided with wide overcoatability with the first coat; abrasion to a mould coated with compound containing inorganic silicon and a mould for processing coating aluminum foil can not be caused.

A method for fermenting Puí»er tea by biologic enzyme includes such steps as mixing raw tea, water and nutritive liquid containing biologic enzyme in mass ratio of 1: (0.4-0.6): (0.1-0.3), stacking on shelves layer by layer which controlling the layer height to be 40-70 cm, and fermenting at 40-65 deg.C for 20-25 days. Its advantages are short time, and high quality of tea.

The invention relates to sticky steamed bun stuffed with sweetened bean paste and a manufacture method of the sticky steamed bun stuffed with sweetened bean paste, and aims at solving the problems that the sticky steamed bun stuffed with sweetened bean paste in the prior art has sour mouth feeling in the eating process, the oil sputtering can be easily caused during the oil frying, and in addition, the sticky steamed bun stuffed with sweetened bean paste in the prior art cannot be easily digested. The invention provides the sticky steamed bun stuffed with sweetened bean paste, and millet flour and soybean flour are added into the existing basic raw materials. A concrete manufacture method comprises the following steps that: A, the existing granular raw materials are selected and soaked, the soaking time is 10 to 30 days, and then, the rice is fished out and is placed into clean water to be flushed for 5 to 7 times; and B, the rice is placed into a water mill to be milled into water milling flour pulp, the water milling flour pulp is contained into a bag to be tightly pressed, water is filtered out, then, the millet and the soybean are milled into flour, the flour is added into the flour pressed in the first step, and dough is made until the dough is not hand-sticky. The millet and the soybean are added into the raw materials, the millet amino acid is lack of lysine, the soybean amino acid is rich in lysine, the defects of the millet can be overcome, in addition, the sticky steamed bun stuffed with sweetened bean paste cannot be easily digested, the millet has the effect of preventing and treating dyspepsia, the sticky steamed bun stuffed with sweetened bean paste can be chewy through the millet addition, the sour flavor is avoided, and the oil sputtering during the oil frying is avoided.

A technology for preparing high-pH canned bamboo shoot from fresh bamboo shoot includes such steps as choosing raw material, steaming, rinsing in cold water, removing shell, shaping, loading in cans, sterilizing, cooling, sudden freezing at -13- -16 deg.C for 1-2 hr, and cold storage.

Alum-free deep-fried dough sticks comprise the following raw materials: by weight, 500 parts of flour, 10-15 parts of edible baking soda, 50-75 parts of brewing-type white vinegar, 5-6 parts of salt, 50-200 parts of eggs, 275-300 parts of water and 125-150 parts of edible oil. A manufacture method of the alum-free deep-dried dough sticks comprises the steps: stirring the brewing-type white vinegar and the edible baking soda evenly; pouring the eggs and the salt into the water, scattering and melting, pouring the solution of the baking soda and the white vinegar into the water solution of the eggs and the salt, stirring evenly, pouring the solution into the flour, kneading to form dough, fermenting the dough, folding the kneading dough, brushing the edible oil on the dough, and fermenting the dough; flattening the dough, cutting the dough into strip-shaped dough blocks, lengthening two strips of the dough blocks which are buckled, putting the buckled strips of the dough blocks into an oil pan, frying until the buckled strips of the dough blocks are in a golden yellow color, and obtaining the alum-free deep-dried dough sticks. The alum-free deep-fried dough sticks and the manufacturing method have the advantages that alum is not added in the manufacture process, and the alum-free deep-dried dough sticks are nutrient and healthy, golden yellow in color, soft and delicious. Meanwhile, ingredients are simple and practical, the alum-free deep-fried dough sticks are not affected by climate, and quality is stable.

The invention discloses bean curd. The bean curd is characterized in that the bean curd is prepared through mixing soybean milk and a carbonic aqueous solution containing CO2, wherein the mass ratio of soybean for preparing the soybean milk to CO2 needed for preparing the carbonic aqueous solution is between 1,000 to 15 and 1,000 to 150. The bean curd has the advantages that compared with the prior process, the bean curd contains no calcium ion, magnesium ion and other metallic ions, is uneasy to break and has no sour taste.

The invention relates to a method for processing Peru squid flower. The method comprises the following steps: gutting and slicing; knurling; discharging acid; cutting into pieces; blanching; and cooling. The Peru squid flower processed by the method is numerous in variety, acid-free and good in mouth feel.

The present invention relates to a method for making normal-temperature circulating noodles, which is characterized in that the cooked noodles are heat-treated by directly contacting saturated water vapor at 105-150° C., or the cooked noodles are directly sprayed at 105-150° C. After heat-processing by saturating water vapor, the noodles are further heat-treated by directly contacting saturated water vapor at 90 to 100°C. According to this production method, it is possible to obtain normal-temperature circulating noodles that do not use additives and can maintain a good texture for a long time.

The present invention provides milk powder for improving resistance and promoting growth, and belongs to the technical field of milk powder. The milk powder comprises the following components in partsby mass: 25 to 35 parts of whole milk powder, 25 to 35 parts of demineralized whey powder, 16 to 25 parts of skimmed milk powder, 6-12 parts of isomalto-oligosaccharide, 3-6 parts of concentrated whey protein, 0.1-0.4 part of multivitamins, 0.3-0.8 parts of complex minerals, 0.12-0.25 part of docosahexaenoic acid, 0.12-0.25 part of arachidonic acid, 0.06-0.12 part of yeast beta-glucan, 0.01~0.02part of hydrolyzed egg yolk powder, 0 0.0-0.06 part of lutein, 0.008-0.015 part of N-acetylneuraminic acid and 0.03-0.06 part of probiotics. The milk powder can specifically improve growth ability, intellectual vision, intestinal motility and immunity, is nutritious and comprehensive, and has a pure milk flavor.

The invention provides electronic cigarette liquid. The electronic cigarette liquid is mainly prepared from, by mass, 0.1-0.3% of 2-(4-methoxy phenoxy) sodium propionate, 0.03-0.06% of ethyl maltol, 0.1-0.3% of vanillin, 18-22% of glycerinum, and balance propylene glycol. The preparing method includes the step that after being mixed and stirred evenly, the raw materials are soaked at the temperature of 30 DEG C-40 DEG C for 120-480 min to obtain the electronic cigarette liquid. The electronic cigarette liquid prepared through the preparing method is mellow in mouthfeel, the taste is not acor, the smell and the mouthfeel are realer, and therefore the electronic cigarette liquid is the same as traditional cigarettes.

The invention discloses purple rice row-shaped rice noodles and a preparation method thereof. Milled long grain nonglutinous rice and purple rice are mixed in the weight ratio of the milled long grain nonglutinous rice to the purple rice being (6-8) to (1.5-2.5) to be used as raw materials, and the row-shaped rice noodles are made through technological flows of selecting materials, performing soaking, performing grinding to obtain pulp, performing dehydration, steaming flour, performing extrusion to obtain rice noodle strips, performing strip squeezing, performing cooling, performing cutting, performing steaming once again, performing baking, performing shaping and the like. Compared with a method for making ordinary row-shaped rice noodles, the preparation method disclosed by the invention has the advantages that the purple rice (brown rice) is added in the respect of selection of the raw materials, so that certain specialty is obtained during making, the processing technology is complex, the technical requirements are high, and the made row-shaped rice noodles are light purple, moistening and transparent in noodle strips, in bar-shaped side-by-side arrangement, rich in rice fragrance, free from acid smell, moldy smell and other peculiar smell, uniform in thickness of rice noodle strips, and free from strip drawing; after the rice noodles are cooked and rehydrated, the soup is not pasty, the rice noodles seldom break, and the rice noodles have the characteristics of being soft, smooth, pliable, tough and refreshing in mouth feel, free from sticking to teeth and the like, and also have the advantages of being rich in nutrition, unique and attractive in appearance, good in mouth feel and the like.

The invention relates to the technical field of dendrobium officinale leaf tea, in particular to a preparation method of dendrobium officinale leaf tea. The preparation method of the dendrobium officinale leaf tea comprises steps as follows: S1, preparation of raw materials; S2, detection of the raw materials; S3, a withering process; S4, a rolling process; S5, a deblocking process; S6, a piling process; S7 a drying process. According to the preparation method of the dendrobium officinale leaf tea, the prepared dendrobium officinale leaf tea cannot have acerbic taste in combination with the deblocking process and the piling process, and the fragrance and taste of the dendrobium officinale leaf tea can be improved. Besides, in the drying process, the dendrobium officinale leaf tea is firstly dried at the high temperature and then dried at the low temperature, so that honey fragrance of dendrobium officinale leaves can be conveniently separated out, and the dendrobium officinale leaf tea tastes mellower and stronger.

The invention mainly relates to the field of candy processing, and discloses a fragrant and crispy steamed bread chocolate. The fragrant and crispy steamed bread chocolate is made from cocoa mass, cocoa butter, wheat flour, corn flour, skim milk, jerusalem artichoke, sucrose, soybean oligosaccharides, sunflower seed oil, jasmine flowers, sweet-scented osmanthus flowers, corn stigma, Angel wine yeast and salt; the outer layer is made from white steamed bread crumbs and dark chocolate, the raw materials are saved, the color is bright, the stability of the chocolate is improved, and the chocolate starts to be melted at 43 DEG C; the inner layer is prepared from a steamed bread piece and is salty, sweet and tasty, rich in fragrance, crispy and refreshing; the steamed bread is made from a jerusalem artichoke fermentation liquor and a pollen extract, the fragrance is rich, the fermentation speed is high, the price is low, and the cost is reduced by 9.3%; the sunflower seed oil is sprayed on the surface of the steamed bread, low temperature baking is conducted through a baking oven, the nutrition is reserved, the fragrance is increased, and the mouthfeel is crispy; the jasmine flowers, the sweet-scented osmanthus flowers and the corn stigma make the chocolate rich in fragrance and harmonious, the shelf life is prolonged, resistance can be enhanced, and beauty care, skin care, weight losing, senescence delaying and heart and cerebral vessel protection are achieved.

The invention relates to a heating nonflammable smoking set and a control method thereof. The heating nonflammable smoking set comprises a shell and a heating assembly. A cavity is formed in the shell, and an air inlet hole and an air outlet hole are formed in the shell. The heating assembly is contained in the cavity and comprises a pipe and heating elements. The pipe is provided with a heating cavity for containing a tobacco product, an air inlet communicated with the heating cavity is formed in one end of the pipe, and the air inlet is communicated with the air inlet hole and the air outlethole of the shell. The heating elements are arranged on the side wall of the pipe, the heating elements are arranged at intervals in the axial direction of the pipe, and the heating elements are independently controlled. When the heating nonflammable smoking set heats the tobacco product, the heating elements are controlled to heat the tobacco product at the same time, the heating and temperaturerising time of the heating nonflammable smoking set is short, baked smoke is high in quality, the smoke has no sour, and no oral residue is generated after a user smokes the smoke.

The invention relates to a preparation method of a white fabric. The method is characterized by oxygen bleaching and whitening a fabric containing cotton, and comprises the steps of adding a one-bath-one-step method bleaching solution (prepared from 1 to 2g / L of penetrating agent, 1 to 2g / L of anti-creasing agent, 2 to 7 percent (owf) of scutching agent, 2 to 9 percent (owf) of 40 percent by weight caustic soda solution, and 3 to 6 percent (owf) of 30 percent by weight hydrogen peroxide solution) with pH being 10 to 11 into the fabric for oxygen bleaching, then adding a fluorescent whitening agent for whitening, heating at a constant heating rate to 80 to 90 DEG C, carrying out insulation treatment, and cleaning, neutralizing and setting to obtain the white fabric. According to the method,a step of removing hydrogen peroxide is saved, so that the process time can be greatly saved, the water consumption is reduced, and the emission of noxious substances is reduced; the prepared white fabric is free of acidity and less in storage color change, and has a pH value stabilized in an acceptability limit from 5.5 to 7.0, and the whiteness improved by 1 to 2 or more compared with a traditional process; when preparing the white fabric with the same whiteness, the dosage of the fluorescent whitening agent can be saved by 10 to 40 percent, so that the economic benefits of enterprises canbe greatly improved.

The invention provides a vegetable sausage preparation method, which is characterized in that: comprising by weight ratio: 5-80% of lean pork, 4-5% of white sand sugar, 8-10% of fat pork, 2-3% of refined salt, 0.1-0.2% of monosodium glutamate, 0.5-1% of white spirit, 0.1-0.2% of ginger powder and 5-10% of minced onion; the preparation method includes the following steps of (1)preparing mashed vegetables, (2) preparing minced meet, (3)treating sausage casing, and (4) making sausage. The method of the invention has the advantages of simple production method, producing vegetable sausage with dry and complete casing without spot, coke or black skin scars; the cutting section has bright color and elastic and smooth surface, and the mashed vegetables is in uniform distribution and tight combination without bubbles; the sausage has tender meat quality with taste of both sausage and special flavors of the added vegetables without sour smell or odor.

The invention discloses a codonopsis pilosula extractive capable of eliminating nitrite and a preparation method. The preparation method disclosed by the invention comprises the following steps of: crushing codonopsis pilosula, preparing ethanol leaching liquor, centrifuging supernate, distilling ethanol in a grading manner, and preparing and using hydrosolvent. The codonopsis pilosula extractive disclosed by the invention comes from natural raw materials; furthermore, codonopsis pilosula also has excellent antioxidation and immunological enhancement; and the codonopsis pilosula extractive has the advantages of being simple in operation process, short in production time, free from any additive and applicable to production and popularization.

The invention relates to the technical field of food and discloses a common bombax flower solid beverage and a preparation method of the common bombax flower solid beverage. The common bombax flower solid beverage is prepared from fresh common bombax flowers as ingredients through steps of ethanol backflow extraction filtering, filter liquid vacuum pressure reduction concentration, filter slag high-speed shearing type emulsifying machine fine stirring, mixing with conventional food additives, and homogenizing and drying. The preparation method of the common bombax flower solid beverage is simple and convenient to operate and is suitable for industrial production. The common bombax flower solid beverage prepared by the preparation method overcomes the defects of the existing common bombax flower food, the beverage has no sour flavor, the storage is easy, the color is orange red after the solid beverage is dissolved into drinking water, the color is vivid, the mouth feeling is smooth, the flavor is fragrant, the beverage is rich in nutrition ingredients of protein, carbohydrate, trace elements and the like in the common bombax flowers, and the pursue requirement of people to duplex functions of nutrition and health care of people can be met.

The invention discloses a rosa roxbunghii health-care beverage and a making method thereof. The beverage is mainly made from rosa roxbunghii juice, herba houttuyniae juice, a fructus momordicae concentrated solution, carrageenan, konjac glucomannan, Alitame, glycyrrhizin, sucralose and purified water. The beverage is good in mouthfeel, free of tartness and good in palatability, and meanwhile browning cannot occur, and the product quality is good.

The present invention discloses a preparation method of a tofu. The preparation method is characterized by comprising the following steps: A, grinding soybeans with the addition of water into pulp, and boiling the pulp into soybean milk; B, putting the soybean milk into a closed container, pressurizing carbon dioxide into the soybean milk, and taking out the beancurd jelly after standing for about 0.5-30 minutes; and C, pressing the solidified molded beancurd jelly into tofu; wherein the mass ratio of the soybeans used for the preparation of soybean milk and the carbon dioxide pressurized into the soybean milk is 200 : (1-15). Compared with the prior art, the method has advantages that the tofu is free of calcium, magnesium and other metal ions, and is neither friable nor sour. It is not necessary to produce carbonated water in advance so that the process is simplified.

The invention relates to a heat-not-burn cigarette. The heat-not-burn cigarette comprises a tobacco shred segment and a filter tip segment, the tobacco shred segment and the filter tip segment are bonded by tipping paper; the tobacco shred segment comprises tobacco shreds and cigarette paper wrapping the tobacco shreds; the heat-not-burn cigarette is characterized in that the filter tip segment comprises a filter tip and a paper blank pipe, and the paper blank pipe is connected with the end portion of the tobacco shred segment. The heat-not-burn cigarette has the advantages that the tobacco shreds of the tobacco shred segment can be one or more composition of tobacco leaves, expanded tobacco shreds, remanufactured tobacco shreds and cut stems; the paper blank pipe of the filter tip segmentis made of needle leaf wood pulp, broad leaf wood pulp, bast-fiber and stuffing, can be coated with fragrant substances, the paper blank pipe is connected with one end portion of the tobacco shred segment, the paper blank pipe can be coated with fragrant substances, when the tobacco shred segment is heated to the paper blank pipe, the sourness, the scorched flavor and the like can not be produced.

The invention discloses dried noodles containing broussonetia papyrifera leaves. The noodles comprise the following raw materials in parts by weight; flour 90-110, broussonetia papyrifera leaves 15-20, salt 0.5-4, edible alkali 0.1-0.3, sodium alginate 0.1-0.3, and water 25-30. The invention also discloses a preparation method of the dried noodles containing broussonetia papyrifera leaves. The dried noodles have smooth surface and are uniform, the dried noodles are light green in color, taste delicate, not sticky and gritty, is firm, smooth and tasty, and has the special scent of broussonetia papyrifera leaves, does not has moldy smell, sour odor and other peculiar smell; after the noodles are cooked, the noodles are not easy to get burnt, the natural broken noodle rate and the cooked broken noodle rate are zero, and the cooking loss rate is relatively low. The noodles produced by the above formula meet the demand of popular tastes. The dried noodles containing broussonetia papyrifera leaves have wide market development prospect, and are a natural green health care food.

The invention discloses marinated boxed bean curd and a preparation method thereof. A raw material formula of the marinated boxed bean curd is composed of following materials in percentage by mass: 8.70% of soybeans, 0.18% of magnesium chloride, 0.12% of glucolactone and 91.0% of water. The preparation method comprises the following process steps: pre-treating raw materials; grinding and removing dreg; boiling the soybean milk and filtering the soybean milk; cooling the soybean milk; marinating the soybean milk and filling into a box; heating and solidifying; and cooling and shaping and the like. With the adoption of the manner, according to the marinated boxed bean curd and the preparation method thereof, a traditional preparation method is improved and a screening and washing procedure of the soybeans is optimized; and first path of the soybean milk ground by the soybeans is selected and the bean curd has umami. In the soybean milk marinating process, the adding amount of the glucolactone is controlled and the magnesium chloride is mainly used as a solidifying agent. The marinated boxed bean curd prepared by the method has the advantages of slight sweet mouth feel, tender texture, no sour and astringent taste, no water released from the bean curd, uneasiness of going bad and the like.

The invention relates to the field of deacidification agents, and discloses a compound deacidification agent for frozen Dosidicus gigas, containing the following components in parts by weight: 8-16 parts of calcinated shell powder, 5-10 parts of sodium citrate, 5-10 parts of sodium bicarbonate, 3-5 parts of tea polyphenol, 1-3 parts of vitamin E, 1-3 parts of camellia oil, 2-4 parts of lecithin, and 60-80 parts of sterile water. According to the invention, a compound deacidification agent is designed aiming at the characteristics of Dosidicus gigas, and is reasonable and scientific in formulaand good in safety; by adding multiple antioxidants and the deacidification agent, the compound deacidification agent achieves a synergistic effect with unsaturated fatty acid, is better in deacidification effect, has the effects of retaining water and inhibiting browning, does not have acerbity, and is good in taste and suitable for popularization.

The invention relates to a preparation method of a sour taste-free polyvinyl alcohol cast film, and mainly solves the problems that the polyvinyl alcohol cast film in the prior art is difficult to prepare through thermoplastic processing and has a heavy sour taste. A sour taste-free polyvinyl alcohol composition comprises the following components in parts by mass: a), 50-90 parts of polyvinyl alcohol; b), 10-50 parts of a plasticizer; the sour taste-free polyvinyl alcohol cast film is characterized by further comprising an adsorbent, and counted by the polyvinyl alcohol, the weight percentagecontent of the adsorbent is 0.5-10%. Through adoption of a technical scheme, the problem of the sour taste of the polyvinyl alcohol cast film is solved better; according to the preparation method, a technology is simple, the production cost is low and the operation is convenient; the preparation method can be applied to industrial production of the polyvinyl alcohol cast film.

The invention relates to a method for processing Peru squid surimi by adopting phosphorylation modification and foam separation methods. The method comprises the following steps of (1) skinning and finely cutting frozen Peru squid carcasses, and adding water for homogenization; (2) adding sodium polyphosphate which accounts for 0.02 to 0.06 percent by mass of starting materials, i.e. Peru squids, into a homogenized solution, and rapidly raising temperature of the homogenized solution to 40 to 45 DEG C to perform phosphorylation modification on squid proteins; (3) rapidly adding basic carbonate into a protein solution obtained by phosphorylation modification to control pH of the protein solution to be finally 6.5 to 7.5, and simultaneously separating the squid proteins from water by virtue of aggregation of a great number of bubbles instantaneously generated by reaction and the proteins; (4) squeezing the preliminarily separated squid proteins to further remove residual water; (5) adding an antifreeze into the dewatered proteins for chopping molding, and performing freezing to obtain frozen Peru squid surimi. According to the method, the problems of high water consumption, low yield, high cost and the like in a Peru squid surimi production process are solved; a production process is simple, less processing equipment is used, and easiness for standardization is ensured.

The invention discloses additive-free Greek yoghourt and a preparation method thereof. The preparation method comprises the following steps of (1) sterilizing raw milk to obtain sterilized fluid; (2)cooling the sterilized fluid, and performing concentration through a nanofiltration membrane so as to obtain trapped fluid; (3) homogenizing the trapped fluid, performing sterilization, performing cooling, performing inoculation with a fermenting agent, performing fermentation until end point acidity of 75-85 Thorner degrees, and performing demulsification so as to obtain demulsification fluid; and (4) performing smoothing treatment on the demulsification fluid through a smoothing pump, performing cooling and performing filling. According to the yoghourt disclosed by the invention, whey removal is not needed after fermentation, so that the problem that a by-product namely acid whey is difficult to treat can be solved, fat separation or skim milk usage on the raw milk independently is not needed, and sweet substances do not needed to be additionally added; the protein content of the prepared yoghourt is 8-11%, the fat content is 7-12%, the lactose content is 10-14%, and the yoghourt issmooth and soft, and fine and smooth in mouth feel, free from grainy, free from obvious sourness, appropriate in sour and sweet degree, and suitable for being matched with snack foods of jam or nuts,and meets consumption requirements of common people.

The invention relates to the field of food industry, in particular to a method for preparing sodium glutamate by using glutamic acid fermentation broth. The method includes the steps of bacterium separation, filter membrane filtration, alkali liquor neutralization, deamination, filter membrane concentration, evaporation concentration and crystallization; then the finished product sodium glutamate is obtained, wherein the deamination is fermentation after ammonia absorption, the filter membrane concentration is nanofiltration membrane concentration, and the evaporation concentration is MVP concentration; the crystallization is low temperature succession crystallization, and the mother liquor of crystallization is mixed with a new material liquid for concentration and crystallization. The method is high in bacteria removal rate, few in bacteria residue and fast in taking effect in the process of bacterium separation, and reduces the production process; the sodium glutamate obtained by using filter membrane filtration, filter membrane concentration, evaporation concentration and crystallization has uniform color, strong umami and no sour taste,. The method has the advantages of energy conservation and environmental protection, and can efficiently produce the sodium glutamate with high quality.

The invention belongs to the technical field of making of chicken breast and in particular relates to chicken breast and a preparation method thereof. The chicken breast is prepared from the followingraw materials in parts by weight: 95-105 parts of chicken breast blocks, flavor leaching liquid containing 1-2 parts of mashed garlic, 1-2 parts of white granulated sugar, 1-2 parts of salt, 0.3-0.5part of white pepper powder, 1-2 parts of monosodium glutamate, 3-4 parts of soy sauce, 1-2 parts of ginger paste, 1-2 parts of baking soda, 0.5-1 part of hydrolyzed vegetable protein liquid, 2-3 parts of starch, 20-25 parts of purified water and 0.5-1 part of Basil powder. The chicken breast disclosed by the invention is rich in nutrition, delicious in taste, soft in meat and unique in flavor.

The invention discloses a method for preparing pudding by utilizing poultry egg processing by-products. The method comprises the following steps: (1) taking 10-35 parts of egg white gel or desalted marinated egg white gel and 0-15 parts of yolk gel, adding 52-77 parts of water, crushing the egg white gel and the yolk gel by using a stirring machine, carrying out homogenization treatment to obtain a gel crushed granule suspension, and carrying out degassing treatment on the gel crushed granule suspension; (2) slowly and uniformly stirring the degassed gel crushed granule suspension with 7-12 parts of sucrose, 0.4-1.2 parts of a compound thickening agent, 0.05-0.20 part of potassium chloride and 0.1-0.2 part of essence, and then, putting the mixture in a water bath with the temperature of 70-85 DEG C to be subjected to thermal insulation hydration to obtain a colloidal solution; and (3) filtering the colloidal solution obtained in the step (2) , and then, carrying out filling, high-temperature sterilization and cooling to obtain the pudding. The protein content of the pudding is 2%-5%, the pudding is high in nutritional value, simple in process and low in cost, and the shelf life of the pudding is 12 months.