A kind of double protein pudding and preparation method thereof

Abstract

The invention provides a double protein pudding product, which comprises the following components by mass part: 2-5 parts of soybean protein, 3-8 parts of milk powder, 4-8 parts of sweetener, 0.4-0.8 parts of modified starch, 0.1-0.6 parts of food gum and 80-85 parts of water. According to the double protein pudding product, vegetable protein and animal protein are combined, the protein content is high, the tissue state is finer, and the double protein pudding product is a nutrition and health product. The double protein pudding product has reasonable distribution ratio, so that the pudding product has a semi-solidification type state, and has soft and fine mouthfeel, and just melts in the mouth, the double protein pudding product is different with the gel feeling of a traditional pudding product, and provides different desert experience to the consumer.

Description

technical field [0001] The invention belongs to the technical field of food protein processing, and in particular relates to a double protein pudding and a preparation method thereof. Background technique [0002] Soybean protein is currently the only plant protein reported to contain 9 essential amino acids required by the human body and the content meets the needs of the human body. is a measure of protein quality) reaches the evaluation maximum 1 like casein and egg protein. The U.S. Food and Drug Administration (FDA) approved the health claim (Health Claim) on soybean protein in 1999: "in conjunction with a low-fat diet, daily consumption of 25 grams of soybean protein can reduce the risk of heart disease." At present, there are very few dual-protein products on the market. The development of dual-protein products with high nutritional value, which perfectly combines soybean protein and milk protein, is of great significance for promoting the development of new foods in...

AI Technical Summary

Problems solved by technology

[0004] At present, there is no double-protein pudding product in the market, and the product form of pudding is single, mostly by adding a large amount of food glue to make it into a gel solid state, and it is sold as a jelly-like product

There are also some pudding products with a short shelf life, outdated packaging, and poor food portability, which cannot fully meet the needs of consumers.

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