| 摘要 |
A foamed, crispy snack product, produced by extrusion and based on protein with a content of casein protein, contains 51 to 95% dry weight of protein, the protein comprising 30 to 70% by weight of caseinate and optionally casein, 2 to 25% by weight of cereal protein and 10 to 70% by weight of soya protein, referred to the total protein content, and has a specific weight of from 0.1 to 0.4 and a maximum water content of 12%. A process for the production of such a snack product, comprises mixing acid casein with sufficient alkali to adjust the pH to between 5.3 and 8, incorporating the other proteins and extruding. |
