Abstract:Hairtail surimi，soybean protein isolate，and composite hydrocolloids including agar were utilized as the main raw materials. By taking advantage of the cooling-induced gelation properties of agar and the heating-induced gelation properties of surimi，a double protein jelly was prepared through alternating hot-to-cold stage gelation processes，complemented by homogenization and chopping techniques. Through measurements of dynamic rheology，texture properties，whiteness，and sensory evaluation indicators，the optimal formulation of the double protein jelly was determined to be a mass ratio of surimi protein to soybean protein isolate of 2∶3，with 1.10% composite hydrocolloid addition （agar，konjac glucomannan，and carrageenan at a mass ratio of 3∶2∶2）. The double protein jelly produced with this formulation offered a rich mouthfeel，containing 4.30% surimi protein and 6.45% soybean protein isolate，with excellent gelation properties and delicate texture. The chewiness，gel strength，hardness，whiteness value，and sensory score were 54.34 g，69.89 g，114.87 g，71.57，and 64.80，respectively.