Abstract:With the enzymatic hydrolysate of shrimp processing byproduct as the raw material，the effects of four factors—reaction temperature，reaction time，reducing sugar addition amount，and reaction pH—on indicators such as the browning degree and sensory score of Maillard reaction products were studied after the screening of different reducing sugars. The Maillard reaction process parameters were optimized through single factor tests combined with response surface methodology. The results showed that the optimum process parameters were identified as the reaction temperature of 98.0 ℃，the reaction time of 103 min，the reaction pH7.0，and the reducing sugar addition amount of 2.4% （the mass ratio of ribose to xylose at 1∶2）. Under these conditions，the Maillard reaction solution showed the sensory score of 8.90±0.05，with a bright color，a unique aroma，rich shrimp flavor，and no undesirable bitterness.