Study On Preparation Conditions Of Reacted Flavor From Chicken-bone

The preparation of chicken flavor was studied. Chicken bone as a raw material was enzymed. The hydrolyzate was prepared with reducing sugar, chicken fat and other materials. The establishment of the preparation conditions of chicken flavor was not only to provide model for high-value utilization of animal bone protein resources, but also to provide natural nutrients base material of flavor for the food processing industry. Main conclusions were as follows:(1) Flavourzyme, papain and neutral were selected to hydrolysis chicken bone based on the degree of hydrolysis, soluble nitrogen content and flavor impact.(2) Hydrolysis condition of complex enzyme system was studied. The optimum operation parameters were obtrined, with reation temperature56℃, pH6.4, hydrolysis time3h, enayme addition level2%o, the proportion of flavourzyme, papain and neutrase20:8:5.(3) The free amino acids from hydrolyzate were analyzed. It showed that the content of essential amino was rich. The RC values of lysine, threonine, tyrdsine+phenylalanin and methionine+cysteine were greater than1. Compared with the amino acids from the chicken bone mud suspension before enzymed, the contents of savory amino acids and sulfur-containing amino acids were increased. Fatty acids were anayed by GC-MS. It showed that the ratio of content of unsaturated fatty acids was about35%.(4) The reation condition of basic formula with hydrolyzate as raw material was studied. The raw materials and the contents were determined based on the flavor, reaction level and content of intermadiate. The result was hydrolyzate70mL, sugar2g (xylose: glucose=1:2), cysteine hydrochloride ammonium salt0.5g, alanine0.5g, HVP8g, chicken fat0.5g; pH5.5, the temperature105℃, time30min.(5) Volatile aroma components of Maillard reaction were identified by GC-MS. The main ingredients include14kinds of alcohols,12kinds of hydrocarbons,6kinds of aldehydes,3kinds of lipids,4kinds of furans. The contents of alcohol and hydrocarbon were much more. It was about57.01%. The proportional of contents of trans,trans-2,4-Nonadienal and trans,trans-2,4-Decadien-1-al was about4.26%. Characteristics flavor of the product was realistic.