以螺蛳肉为原料，以水解度为指标，通过蛋白酶筛选、单因素试验和响应面优化确定酶法制备螺蛳呈味基料工艺，并对螺蛳呈味基料的游离氨基酸、总氨基酸和感官风味进行分析，随后以螺蛳呈味基料为基础进行新型螺蛳粉汤料开发研究。结果表明，螺蛳呈味基料最优酶解工艺参数为：胰蛋白酶底质量比0.19%，料液比1:2 g/mL，酶解pH值8.0，酶解温度50 ℃，酶解时间3 h，此时水解度为26.82%，其最终固形物得率比传统水煮法提高了6.3倍。螺蛳肉呈味基料总体风味良好，鲜味（6.64）突出，鲜甜氨基酸含量占总氨基酸总量的57.48%。新型酶解型汤料配方为：以原汤作为溶解体系（质量分数），螺蛳呈味基料、食盐、白砂糖和味精的添加量分别为25 g/L、3%、1.25%和1.5%。新型酶解型汤料游离氨基酸总量（142.21 mg/100 g）和总氨基酸鲜甜氨基酸含量（17.28 g/100 g）较传统水煮型（14.25 mg/100 g 和13.48 g/100 g）均显著提升。因此，酶解型螺蛳粉汤料具有更好的风味价值。该研究为螺蛳资源的高效利用及螺蛳粉汤料的品质提升和产业化制备提供了新思路和参考。

An enzymatic process for preparing flavoring bases from river snail meat was developed using a systematic approach involving protease screening, single-factor experiments, and response surface methodology-based optimization, with the degree of hydrolysis used as the key index. The free and total amino acid contents and sensory characteristics of the snail flavoring bases were then evaluated. Subsequently, a novel river snail-based rice noodle soup was formulated using the optimized flavoring base that had been developed. The optimal enzymatic parameters for preparing the river snail flavoring base were as follows: a trypsin-to-substrate mass ratio of 0.19%, solid-to-liquid ratio of 1:2 g/mL, pH value of 8.0, temperature of 50 ℃, and duration of 3 h. Under these conditions, the degree of hydrolysis reached 26.82%, resulting in a final solid yield that was 6.3 times higher than that achieved using the traditional boiling method. Overall, the flavoring base derived from river snail meat had an excellent flavor, with a prominent umami taste (6.64). Notably, amino acids with umami and sweet flavors constituted a significant proportion (57.48%) of the total amino acids. The formulation for the new enzymatically hydrolyzed soup is as follows: the original soup serves as the solvent system, with additions (in mass fractions) of 25 g/L flavoring base, 3% salt, 1.25% white sugar, and 1.5% monosodium glutamate. The total free amino acid content (142.21 mg/100 g) and total sweet amino acid content (17.28 g/100 g) in the new enzymatically hydrolyzed soup were significantly higher than those in the traditional boiled soup (14.25 mg/100 g and 13.48 g/100 g, respectively), rendering the flavor of the enzymatically hydrolyzed snail rice noodle soup superior. This study provides novel insights and recommendations for the efficient utilization of river snail resources and the quality enhancement and industrial preparation of river snail rice noodle soup.

广东省自然科学基金项目（2023A1515010006）