Low-energy pudding

Abstract

The invention discloses a low-energy pudding. The low-energy pudding comprises, by weight, 800-900 parts of skimmed milk, 10-12 parts of thermal modification skimmed milk, 5-7 parts of agar and 180-200 parts of blueberry perse fruit pulp. A certain amount of skimmed milk is added, so that the structure and flavor of the pudding are better, and the defect that low-fat yoghourt is low in density is overcome.

Description

technical field [0001] The invention relates to pudding, in particular to a low-energy pudding. Background technique [0002] Pudding is another British traditional food. It evolved from the "cloth segment" used to represent sausage mixed with blood in ancient times. The pudding made of eggs, flour and milk was passed down by the Saxons at that time. Medieval monasteries referred to "a mixture of fruit and oatmeal" as "pudding". The official appearance of this kind of pudding was in the era of Elizabeth I in the 16th century. It was prepared with gravy, fruit juice, dried fruit and flour. Puddings in the 17th and 18th centuries were made from eggs, milk, and flour. But existing pudding milk texture is thin, and flavor is not good. Contents of the invention [0003] The object of the present invention is to provide a low-energy pudding, which can solve one or more of the above-mentioned problems in the prior art. [0004] According to one aspect of the present inventio...

AI Technical Summary

Problems solved by technology

But the existing pudding milk has thin texture and bad flavor