Study On The Effect Of Flavor About Hog Liver With Super Micro-smash And Enzymatic Hydrolyzation

In this study, inartificial spice is made from hog liver with the aid of the micro-smashing technique, enzymatic engineering technique and so on. In detail, the significant factors effecting on enzymatic hydrolysis, the change of physical and chemical characteristics about hog liver paste during the hydrolyzing. The results are shown as follows:1.The result of nutrition component test shows that there are 68.2% of water, 23.6% of protein ,4.5% of fat, 0.0256% of iron and very low heavy metals in the hog liver.2.The process method of hog liver paste: hog liver □crash □ smash □ macro-smash. Hog liver paste is very fine and glossy and it's diameter is less than 100μm. Taking degree of hydrolysis(DH) as criterion, using papain hydrolyze the hog liver smashed by masher, the other sample smashed by micro-smashing to select the optimum process. The results indicated the optimum process is macro-smashing.3.The key points of papain hydrolysis are gotten from the study of significant factors and the orthogonal experiment: l,800u/g of enzyme/substration, 7.73% of protein, 7.0 of pH, hydrolyzing in 60 ℃ after heating up 20 minutes in 40 ℃. The key points of AS 1.398 hydrolysis are gotten from the study of significant factors and the orthogonal experiment: l,200u/g of enzyme/substration, 7.73% of protein, 7.0 of pH, hydrolyzing in 55 ℃ after heating up 20 minutes in 40 ℃.4.Hog liver can be hydrolyzed by the combination of papain and AS 1.398. The key points are 1000u/g of enzyme/substration, 11.6% of protein, 7.0 of pH, hydrolyzing in 55 ℃ after heating up 20 minutes in 40 ℃. The order of hydrolysis ability was the complex enzyme>AS1.398>papain.5.The hog liver paste is hydrolyzed by complex enzyme after 3~4h. The DH is 43%~47%. The hydrolysate contain l,420~l,540mg/100g ammo acid nitrogen and the count of bitterness is lowest but best delicious.6.The hydrolysate have 17 kinds of amino acid. It contain 0.450g/100ml of Glutamic acid, 0.266g/100ml of Lysine, 0.179g/100ml of Aspartic acid, 0.258g/100mI of Threonine, 0.206g/100ml of Glycine, 0.237g/100ml of Praline.7.Using β-CD, yellow wine, ginger wipe off bitterness. The experiment showed 1% of ginger is good at wiping up bitterness.8. Using hydrolysate produce roast spice. 10% of hydrolysate is best and the flavor is better than the sample which using monosodium glutamate. The new spice taste delicious.