減鈉小龍蝦復(fù)合調(diào)味顆粒開發(fā)與產(chǎn)品分析

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DOI：10.3969/j.issn.1000-9973.2025.08.024

引文格式：，朱麗婭等.減鈉小龍蝦復(fù)合調(diào)味顆粒開發(fā)與產(chǎn)品分析[J].中國調(diào)味品，2025，50（8）：175-183. XU M，ZHULY，YUANXY，etal.Developmentofsodium-reducedrayfishcompoundseasoninggranulesandproductaalyis]. China Condiment，2025，50（8）：175-183.

關(guān)鍵詞：小龍蝦副產(chǎn)物;酶解-美拉德反應(yīng)；混合造粒;模糊數(shù)學(xué)感官評價(jià);營養(yǎng)分析;風(fēng)味分析;氨基酸分析圖分類號：TS254.9 文獻(xiàn)標(biāo)志碼：A 文章編號：1000-9973（2025）08-0175-09

Abstract： The comprehensive utilization of crayfish by-products has always been a challnge in the industry.Through the hydrolysis with papainand flavourzyme，Maillard directed flavor enhancement reaction is combined to prepare crayfish by-products hydrolysates Mailard reaction products （CBHMRP）.On this basis， crayfish compound seasoning granules are prepared. Combined with fuzzy mathematics sensory evaluation，the optimal formula is obtained through orthogonal test optimization to be 22g saltiness agent， 25g umami agent， （20號 9g sweetener， 7g spices and 20g binder. The obtained crayfish compound seasoning granules have rich flavor， golden color，uniform granules，and fresh and mellow taste， with the comprehensive sensory score of 85.16 points.The energy，protein content，carbohydrate content，fat content and sodium content in every 5g seasoning granules are 46kJ ， 0.3g ， 2.4g 0g ， 700mg respectively，which reduces sodium by 30% compared to traditional chicken essence seasoning and achieves sodium reduction successfully. The product has rich flavor and mainly contains volatile components such as terpenoids，aldehydes， nitrogen-containing compounds and esters.The content of glutamic acid and glycine is abundant，and they contribute significantly to the umami. This study has filed the research and development gap of sodium-reduced crayfish compound seasoning granules，and promoted the high-value processing and resource utilization of crayfish by-products.

Key words：crayfish by-products; enzymatic hydrolysis-Maillrd reaction； mixed granulation； fuzzy mathematics sensory evaluation；nutrition analysis; flavor analysis;amino acid analysis

復(fù)合調(diào)味顆粒是將單一成分調(diào)味料進(jìn)行調(diào)配后并造粒而成的一種復(fù)合調(diào)味產(chǎn)品，具有去除異味、增添香氣、提升鮮味、平衡整體口感等作用，被廣泛用于食品加工和菜肴烹制[1]。（剩余15948字）