Abstract:The cuttlefish ink sauce was prepared from cuttlefish ink，which was a waste of cuttlefish processing，by means of impurities removing，blanching，blending，cutting and sterilizing.The effects of acetylated distarch phosphate（ADSP）and xanthan gum on the particle size distribution and polymer dispersity index（PDI）value of cuttlefish ink sauce were studied.The effects of cuttlefish ink sauce addition on the comprehensive quality of steamed bread products were studied with farinograph properties，tensile properties，texture characteristics and sensory scores as the evaluation indexes.The results showed that the When the addition of ADSP was increased from 3%to 9%，the particle size distribution of cuttlefish ink sauce decreased from 492.42 nm to 416.89 nm，and the PDI also decreased.In addition，when the addition of xanthan gum was 0.08 %，the particle size distribution of cuttlefish ink sauce was 411.3 nm，and the PDI value reduced to 0.533，and the stability of cuttlefish ink sauce was better.When the content of cuttlefish ink sauce was 1.8%，the water absorption rate of wheat flour increased from 60.3%to 61.2%，the farinograph quality number increased from 66 to 86，and the dough stability time increased from 3.1 min to 5.5 min；and when the stretching time was 45，90 min and 135 min，the stretch area decreased，with the tensile resistance increased obviously.The values of elasticity and hardness of steamed bread was 0.97 and 832.26，respectively.The sensory score was 85.2，and the quality of steamed bread products was improved.