Study On The Preparation Of Natural Beef Flavor Based On Beef Bone Protein Enzymolysis

With beef bone as raw material, the optimum hydrolysis conditions of Alcalase, Trypsin, Papain, Protamex, Porcine pancreatic lipase and Lipase (Yiming) by single factor test. The analysis of free amino acids of six hydrolysates (Papain, Porcine pancreatic lipase and Papain, Lipase (Yiming) and Papain, Protamex, Porcine pancreatic lipase and Protamex) replied that Thr, Tyr, Lys and Pro increased after the Lipase pretreatment, especially the Lys. At the same time, the molecular weight distribution of 6 hydrolysates analysis found that the peptides less than 500 Da and free amino acids increased significantly after lipase pretreatment. The sensory analysis result of the Maillard reaction products of six hydrolysates and three contrast tests found that MRPs-Y+M had the best taste of mouthful, umami and meaty. And the result of GC-MS replied that volatile compounds of furans and pyrazines presented increase in MRPs-Y+M. Hence, choosing Y+M as the raw material of Maillard reaction.To get the optimum reaction conditions and formula by uniform design test:the Maillard reaction was at 120℃, pH 7.0 for 130 min, L-cysteine 0.475 g,thiamine 0.3 g, glucose 0.5 g, xylose 0.6 g, taurine 0.75 g, alanine 0.8 g and HVP 0.65 g. Then through the comparison of ATD and SPME found that ATD-GC/MS detected more kinds of compounds and sulfur compounds, the content of sulfur compounds was more than SPME-GC/MS.