包装与食品机械2025，Vol.43Issue(4)：87-95,9.DOI:10.3969/j.issn.1005-1295.2025.04.010
基于杂色蛤蒸煮液的海鲜调味基料制备及增鲜效果研究
Preparation and flavor-enhancing effect research of seafood seasoning base material based on clam cooking broth
摘要
Abstract
To fully utilize the by-products of Ruditapes variegata processing,a novel seasoning powder was developed using clam cooking broth as raw material through complex enzymatic hydrolysis,spray drying,and optimization of excipient recipe via single-factor and response surface methodology.The seasoning powder was analyzed for sensory characteristics,nutritional composition,thermal stability,and umami release,with its flavor-enhancing effects validated.Results showed the optimal formulation consisted of 12.70%salt,40.80%sugar,and 10%maltodextrin by mass fraction.The resulting powder exhibited robust flavor and high protein content.Compared to monosodium glutamate(MSG)with a thermal degradation temperature of 162.97℃and 63%weight loss,the seasoning powder demonstrated superior thermal stability:higher degradation temperature(183.30℃)and reduced weight loss(70%).Electronic tongue and sensory models indicated that 1 g of seasoning powder provided umami intensity equivalent to 0.5 g MSG.The powder also showed a sustained-release effect,with umami duration extending to 10 min compared to 5 min for MSG at equivalent concentrations.Protein content was measured at 35.33±0.15 g/100 g.This study provides valuable insights for utilizing cooking broth and developing seafood-based seasonings.关键词
杂色蛤蒸煮液/调味粉/热稳定性/等效味精浓度/增鲜效果Key words
clam cooking broth/seasoning powder/thermal stability/equivalent monosodium glutamate concentration/flavor-enhancing effect分类
轻工纺织引用本文复制引用
宁玥,栾宏伟,步营,朱文慧,位正鹏,靳林溪,李学鹏,励建荣..基于杂色蛤蒸煮液的海鲜调味基料制备及增鲜效果研究[J].包装与食品机械,2025,43(4):87-95,9.基金项目
山东省海洋养殖创新创业共同体"揭榜挂帅"项目(YZ2024006) （YZ2024006）
渤海大学海洋研究院开放课题资助项目(BDHYYJY2024012) （BDHYYJY2024012）
