Improvement of the Quality of Solid Ingredients of Instant Soups: A Review

Solid ingredients of instant soups have received pervasive acceptance worldwide because of convenience and palatability. This paper summarizes the effective approaches to improve the quality of solid ingredients of soup including composition, nutrition, process and storage. Seasoning microencapsulation enriches the soup flavor, and starch modification improves the soup sensory properties. Substitutes for salt and fat, enzymatic hydrolysis and nutrient addition contribute to the improvement of soup nutrition. Freeze-drying improves the drying quality of instant soups, and the new combined drying methods (ultrasonic assisted spray drying and microwave freeze-drying) are expected to reduce the costs while ensuring the quality. Agglomeration, oxidation, and microbial inhibition improve the stability and safety of solid-form soup during storage. We hope to provide useful information to produce delicious, nutritious, and safe solid ingredients of instant soup.