Noodle product and preparation method thereof

The invention provides protein noodles and a making method thereof, and the noodles comprise 70-98 parts, preferably 75-90 parts, of flour, and 2-30 parts, preferably 10-25 parts, of protein powder on the basis of 100 parts of noodles. Wherein the protein powder is obtained by compounding soybean isolate protein powder with the hydrolysis degree of 10-30 and soybean isolate protein powder with the hydrolysis degree of 2-3 according to the mass ratio of (1.5: 1)-(5: 1), preferably (2: 1)-(4: 1). The noodles provided by the invention are smooth in mouth feel, good in elasticity, chewy, smooth in surface and richer in nutrition. 本发明提供一种蛋白面条及其制作方法，以所述面条为100份为计，所述面条包括：面粉70-98份，优选75-90份，蛋白粉2-30份，优选10-25。其中所述蛋白粉由水解度10-30的大豆分离蛋白粉与水解度为2-3的大豆分离蛋白粉以1.5:1至5:1的质量比例复配得到，优选的所述比例为2:1至4:1。本发明所提供的面条口感顺滑、弹性好、筋道，表面光滑，营养更为丰富。