In order to solve these problems, we firstly added sucrose, maltose dextrin, sucrose ester and phosphatide to its starch for the purpose of improving surfactant solution and disperse properties; then we controlled the temperature of gelatinization and the size of product to increase instant properties. 为了解决上述存在的问题,本课题研究中通过添加蔗糖、麦芽糊精、蔗糖酯、磷脂作为分散剂和润湿剂;通过控制糊化温度和产品颗粒大小提高冲溶性。