为优化克氏原螯虾虾壳软化工艺，基于虾壳脱钙率、虾壳硬度以及软化后虾尾的感官评价等指标分别研究了苹果酸、乙酸和柠檬酸对克氏原螯虾虾壳软化效果的影响，并根据试验结果以酸质量浓度、浸泡时间和液料比为自变量，虾壳脱钙率和虾壳硬度为响应变量，运用响应面法的Box-Behnken实验设计方法建立多元回归模型对虾壳软化效果最佳的酸进行工艺优化。研究表明：有机酸可以降低虾壳硬度，当虾壳脱钙率至少达到48.00%时，软化后的虾干制品被消费者接受。3种有机酸中，柠檬酸更适合作为克氏原螯虾虾壳的软化剂。柠檬酸质量浓度70 g/L、浸泡时间63.84 min、液料比2.01:1（V/m）；在该优化条件下的软化克氏原螯虾虾壳脱钙率为56.21%，虾壳硬度为14.36 N，虾壳硬度降低48.99%。酸处理后，虾壳的硬度显著下降，克氏原螯虾的适口性更高，更受消费者喜欢，为氏原螯虾带壳即食虾的生产提供了理论基础和技术支撑。

To optimize the process of softening crayfish (Procambarus clarkii) shells, the effects of malic, acetic, and citric acids crayfish shell softening were evaluated based on indicators such as the decalcification rate, shell hardness, and sensory score of softened crayfish tails. Multiple regression models were established using the Box-Behnken response surface methodology, with the acid concentration, soaking time, and solvent-to-solid ratio as independent variables and decalcification rate and hardness of crayfish shells as dependent variables to optimize the process of using acid to soften crayfish shells. The results showed that organic acids reduced the hardness of crayfish shells and that the dried products of softened crayfish were accepted by consumers when the decalcification rate of crayfish shells reached at least 48.00%. Among the three organic acids, citric acid was the most effective softener of crayfish shells. When the mass concentration of citric acid, soaking time, and solvent-to-solid ratio were 70 g/L, 63.84 min, and 2.01:1 (V/m), respectively, the decalcification rate and hardness of softened crayfish shells were 56.21% and 14.36 (a reduction of 48.99%), respectively. After acid treatment, the hardness of crayfish shells decreased significantly, and the palatability of crayfish was increased, increasing the appeal of the crayfish products to consumer. The findings provide a theoretical basis and technical support for producing ready-to-eat shell-on crayfish products.

广西科技重大专项（桂科AA20302019-7）