| 摘要 |
<p>A pudding of low calorie capable of forming a low-calorie pudding whose taste is close to the natural taste of pudding and enabling storing a low-calorie pudding for a prolonged period of time. The pudding is produced by adding, in terms of weight ratio to the total weight (100), 1 to 10 of a sparingly digestible vegetable fiber, 3 to 9 of a non-calorie sweetener, 2 to 4 of skim milk powder, 0.8 to 1.6 of a gelling agent and 1 to 3 of an edible modified starch to water and effecting agitation dissolution thereof and heating the mixture.</p> |
