淀粉在方便啥汤中的应用研究

Usage Research of Starch in Instant Sha Soup

徐州啥汤是中华名小吃,将其加工为方便食品,可以为消费者提供安全、快捷的食品。以黏度、溶解性、稳定性和感官评分等为指标,优化了方便啥汤的制备工艺。结果表明,由于溶解性较差,黄原胶和羧甲基纤维素钠不适用于方便啥汤。添加5%的预糊化淀粉,方便啥汤复水时,容易分散,溶解性好,可以较长时间保持体系是稳定。淀粉添加时间也影响了啥汤的品质,只有喷雾干燥后添加淀粉得到的啥汤品质最好。

Xuzhou Sha soup is a famous Chinese snack. It could provide consumers with safe and quick food if Sha soup becomes instant food. The processing technology of instant Sha soup was optimized using viscosity, solubility, stability and sensory evaluation as index. The results show that xanthan gum and CMC can not be used in Sha soup because of inferior solubility. Instant Sha soup is easy to disperse and has good solubility by adding 5% pre-gelatinized starch. Moreover, it can keep long time stability. The starch adding time also influence the quality of Sha soup. The Sha soup has best quality when prepared by spray drying, and then adding starch.