The Study On Compound Seasoning Process Of Enzymolysis Root Of Lentinus Edodes And Pig Bone

The experiment took the root of lentinus edodes and pig bone as the raw materials,get the compound seasoning process of enzymolysis.Firstly,based on the results of single-factor experiments,the optimal enzymolysis conditions for the enzymatic hydrolysis of the stipe and the pig bone were determined by orthogonal experiments and response surface experiments.Then,by enzymolysis liquid as raw material,match with different materials,compound seasoning the best formula is obtained by orthogonal experiment.Finally,a kinetic model of acid value and storage temperature in compound condiment was established.The shelf life of compound condiment was determined by accelerated shelf life experiment.Based on the single-factor experiment of the enzymatic hydrolysis conditions of three enzymes,the enzymatic hydrolysis of the stipe of lentinula edodes was determined by the double-enzyme method.The optimum hydrolysis of the double-enzymatic complex enzymolysis was determined by response surface experiment.Conditions:Cellulase and papaya enzyme were added with enzyme 1800 U/g,the initial pH was 6.0,the enzymolysis time was 3.5 h,the enzymolysis temperature was 55℃,and the content of a-amino nitrogen was 0.75 mg/mL.Using pig bone as raw material,on the basis of single factor experiments of three enzymatic hydrolysis conditions,an orthogonal experiment was conducted to determine the conditions of the double-enzyme complex enzymatic hydrolysis.The final amount of enzyme was 1000 U/g of flavor protease and the complex protease was determined.2000 U/g,the initial pH of the enzymolysis was 6.5,the enzymolysis time was 3.5 hours,the enzymolysis temperature was 55℃,and the finished product of the pig bone enzymolysis solution with the content of a-amino nitrogen was 2.15 mg/ml.The prepared enzymolysis solution was used as the raw material,and the formula of the compound seasoning was determined and optimized by the orthogonal method.The final formulation ofthe compound seasoning was as follows:enzymolysis solution 65 ml,edible salt 5 g,granulated sugar 6 g,pork powder 9 g,edible oil 10 ml,thirteen aromas 1 g,CMC 0.1 g,xanthan gum 0.3 g and sodium benzoate 0.05 g.The changes in the quality of compound seasonings during storage and predict shelf life.was studied The compound seasonings that were stored for 180 days under normal temperature conditions had good sensory quality,and the total number of colonies did not exceed the standard and met the hygienic requirements.The acid content of composite seasonings stored at 5℃,25℃ and 35℃ for 30 days was 2.03mg/g,2.23mg/g,3.01 mg/g,and the peroxide value was 2.50meq/kg and 3.52meq/kg,respectively.,4.53 meq/kg.According to the kinetic model of acid value,the shelf life at 707.26d,283.41d,and 134.03d at 5℃,25℃,and 35℃ were predicted.The sensory score and the total number of bacterial colonies were considered together.Eventually be room temperature shelf life at 180 d of compound seasoning.