减钠小龙虾复合调味颗粒开发与产品分析

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DOI：10.3969/j.issn.1000-9973.2025.08.024

引文格式：，朱丽娅等.减钠小龙虾复合调味颗粒开发与产品分析[J].中国调味品，2025，50（8）：175-183. XU M，ZHULY，YUANXY，etal.Developmentofsodium-reducedrayfishcompoundseasoninggranulesandproductaalyis]. China Condiment，2025，50（8）：175-183.

关键词：小龙虾副产物;酶解-美拉德反应；混合造粒;模糊数学感官评价;营养分析;风味分析;氨基酸分析图分类号：TS254.9 文献标志码：A 文章编号：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号 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

复合调味颗粒是将单一成分调味料进行调配后并造粒而成的一种复合调味产品，具有去除异味、增添香气、提升鲜味、平衡整体口感等作用，被广泛用于食品加工和菜肴烹制[1]。（剩余15948字）