Study On The Process Technology Of Acetes Chinesis Flavor Powder By Two-Step Hydrolysis And Maillard Reaction

Acetes Chinesis, which tastes delicious and nutritious, is the most productive seafood in the costal ocean of China. At present, the main product type of Acetes Chinesis is Driedsmalls, but the deep processing products are lacking. Acetes Chinesis flavor powder process technology was studied in this work by hydrolysis, Mailllard reaction and spray drying methods. The products showed good physical and chemical indicators. The following is the main contents and conclusions in this work.(1) The processing tecnology of Acetes Chinesis hydrolysate using a two-step hydrolysis method was investigated. The Alcalase and Flavourzyme were found to be the best combination, the result showed that the amino nitrogen content could reach 1.911g per 100g raw material hydrolyzed by the enzyme combination, degree of hydrolysis was 41.49%, and total amino acid content was 26.99 mg/mL, the amino acid amount presents sweetness, umami and acidity was 48.56% of the total free amino acids. Those substances were the most important precursor in Maillard reaction. The optimum hydrolysis conditions concerned by the research were as the following:the Alcalase was used for the first step hydrolysis, the enzyme dose was 5000U/g, initial pH was 11, temperature was 50℃　and time was 2 hours. The Flavourzyme was used for the second step hydrolysis, the enzyme dose was 1500U/g, initial pH was 6.0, temperature was 60℃　and time was 5 hours. The amino nitrogen content was 2.325 g/100g in the final hydrolysate.(2) The aroma-enhancing process method by Maillard reaction was researched. It was found that the ribose and glucose combination was the best reducing sugar added in the Maillard reaction, the optimal proportion was 1:8. The formula of Maillard reaction determinated finally was:each 100 g hydrolysate adding ribose 0.5 g, glucose 4.0 g, taurine 1.0 g, 1-cysteine hydrochloride 1.0 g, disodium 5’-ribonucleotide 0.1 g, gourmet powder 2.0 g and salt 8.0 g. The optimal conditions of Maillard reaction were:reaction temperature was 108℃, initial pH was 8.5 and reaction time was 70 minitues. The hydrolysate after the Maillard reaction showed strong seafood smell, tasted soft, bitterless and delicious.(3) The spray drying process method using hydrolysate of Acetes Chinesis was investigated. The maltodextrin was found to be the best drying aid agent, and optimal adding amount was 1/3 of the total soluble solid in the hydrolysate. The optimal spray drying conditions found by the research were as follow:feed flowrate was 30 mL/min, inlet air temperature was 130℃, inlet air flowrate was 4.0m3/min, and the spray pressure was 4.0 m3/min. under such condition, the powder collection rate was 81.0%, and the water content of product was 2.29%. The product made by the processing above shows good fluidity and dispersity. The puroduct solution tastes salty-fresh and smells delicious.