复合型小龙虾水煮液调味料制备与风味成分分析

为解决小龙虾副产物资源浪费及环境污染问题,以小龙虾加工后水煮液为原料制备复合型小龙虾水煮液调味料,并对产品的营养与风味成分进行分析。以感官评分为指标,通过单因素及正交试验优化复合调味料工艺配方。向经过美拉德反应后的小龙虾水煮液中加添加食盐2%、味精2.5%、白砂糖15%、柠檬酸0.8%进行复配得到的调味料感官评分值最高。复合调味料表观为红褐色,虾香味浓郁,无不良气味,口感鲜咸,分布均匀。复合调味料含能量876 kJ/100 g,碳水化合物48 g/100 g,蛋白质4 g/100 g,脂肪含量为0,钠含量886 mg/100 g。游离氨基酸含量7.48 mg/g,其中含有37.3%的呈甜、鲜味的氨基酸；呈味核苷酸中肌苷酸含量最多,为26.35 mg/100 g,其味道强度值大于1；鲜味强度值为0.70 g MSG/100 g。挥发性风味物质有22种,包括烷烃类(7)、酸类(7)、芳香类(2)、酮类(2)、醇类(1)、酯类(1)、吡咯类(1)和吡嗪类(1)。复合型小龙虾水煮液调味料具有独特的风味,可为小龙虾副产物的高值化利用提供参考。

Preparation and flavor components analysis of compound condiment derived from boiled crayfish liquid

In order to improve the resource waste and environmental pollution of crayfish by-products. The compound condiment of boiled crayfish liquid was prepared with boiled crayfish liquid during processing as raw material, and the nutrition and flavor of the condiment were analyzed. The processing formula was optimized by single factor and orthogonal test with sensory score as index. The results showed that the highest sensory score was obtained by adding 2% salt, 2.5% monosodium glutamate, 15% sugar and 0.8% citric acid to the boiled crayfish liquid after Maillard reaction. Compound condiment was reddish brown, rich shrimp flavor, no bad smell, taste salty and uniform distribution. The 100 g compound condiment contained energy 876 kJ, carbohydrate 48 g, protein 4 g, 0 fat, and sodium 886 mg. The total free amino acid was 7.48 mg/g, which contained 37.3% sweet and umami amino acids. Inosincacid content was the highest (26.35 mg/100 g) in the nucleotides, and its taste activity value was greater than 1. The equivalent umami concentration value was 0.70 g MSG/ 100 g. There were 22 types of volatile flavor substances, including alkanes (7), acids (7), aromatics (2), ketones (2), alcohols (1), esters (1), pyrroles (1) and pyrazines (1). The compound condiment of boiled crayfish liquid has unique flavor, which can provide reference for high value utilization of crayfish by-products.