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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 Han soup is a Chinese snack, will be processed into convenience foods, consumers can provide safe, fast food. With viscosity, solubility, stability and sensory score as an index, the optimization of the convenience of Han soup preparation process. The results show that due to poor solubility, xanthan gum and sodium carboxymethyl cellulose are not suitable for convenient soup. Add 5% of pre-gelatinized starch, convenient Han soup rehydration, easy to disperse, good solubility, can be a long time to keep the system is stable. Starch addition time also affects the quality of what soup, only spray-dried starch added what soup quality best.