为填补小龙虾即食休闲产品的空白，该研究以小龙虾尾为原料，开发了一款即食小龙虾休闲食品。以感官评分为指标进行单因素和正交试验，优化了食盐、花椒和辣椒、鸡精和味精、煮制时间等因素对小龙虾休闲食品的影响，并对产品的质构、营养、风味等品质进行分析。结果表明，最佳的工艺配方为食盐2.5%，辣椒和花椒13.3%和2.98%，鸡精和味精添加量均为0.66%，煮制时间4 min，感官评分为76.66分。小龙虾虾尾硬度值为119.83 g，弹性值3.88，内聚性0.92，咀嚼性424.99；小龙虾产品中含水分55.85%、灰分4.07%、脂肪14.91%、粗蛋白18.79%、总糖3.87%；总氨基酸含量155.93 mg/g，其中必需氨基酸约占20%，其评分均大于1；总脂肪酸中不饱和脂肪酸约占83%；游离氨基酸含量为2.53 mg/g，其中呈鲜、甜味的氨基酸约占80%；核苷酸总量为71.28 mg/100 g，其中肌苷酸含量最多58.13 mg/100 g；鲜味强度为0.29 g MSG/100 g。小龙虾即食休闲食品含有丰富的营养与风味成分，且有弹性好、硬度适宜、耐咀嚼的特点。

To fill the gap in instant crayfish snacks, a ready-to-eat crayfish snack was developed from crayfish tail as the raw ingredient. Single-factor and orthogonal experiments were performed with sensory scores as indicators to optimize the effects of salt, pepper, chili, chicken essence, monosodium glutamate, and cooking time on the crayfish snack, and the texture, nutritional value, and flavor of the products were evaluated. The optimal process and recipe was 2.5% salt, 13.3% pepper, 2.98% chili, 0.66% chicken essence, 0.66% monosodium glutamate, and 4 min cooking time, resulting in a sensory score of 76.66. The firmness of the crayfish tail was 119.83 g, elasticity was 3.88, cohesiveness was 0.92, and chewiness was 424.99. The developed crayfish product contained 55.85% moisture, 4.07% ash, 14.91% fat, 18.79% crude protein, and 3.87% total sugars. The total amino acid content was 155.93 mg/g, of which essential amino acids accounted for approximately 20%, and their scores were all greater than 1. Unsaturated fatty acids accounted for approximately 83% of total fatty acids. The free amino acid content was 2.53 mg/g, of which sweet and umami amino acids accounted for approximately 80%. The total nucleotide content was 71.28 mg/100 g, of which the content of inosinic acid was the highest at 58.13 mg/100 g, with the umami intensity of 0.29 g MSG/100 g. Therefore, the formulated ready-to-eat crayfish snack is rich in nutrients and flavor components and has favorable elasticity, firmness, and chewiness.

湖南省自然科学基金项目（2021JJ40380）；湖南省水产产业技术体系建设项目（湘农发[2019]26号）；湖南省重点研发计划项目（2020NK2039）；湖南省教育厅创新平台项目（19K064）；常德市科技创新发展指导性计划项目（常科函[2021]66号）；常德市科技创新发展专项重点项目（常财企指〔2021〕67号）；湖南文理学院博士启动基金（19BSQD05；19BSQD06）