Preparation And Flavor Analysis Of Compound Bone Essence

Thermal reaction meat flavor is a rich and lifelike condiment made by high temperature and high pressure extraction,degreasing,concentration,enzymolysis,and Maillard reaction of livestock and poultry bones.The beef bone flavor has a mellow taste and full meat flavor.The chicken bone flavor is rich in umami and pure and natural sweetness.The compound beef bone soup and chicken bone soup can make the bone flavor more rich and complementary,which can increase the flavor and increase the flavor.Complexity.In this paper,beef bones and chicken bones are used as the research object,and the optimal extraction temperature,time and material-liquid ratio of beef bone soup and chicken bone soup are obtained by response surface method;then the taste of single enzyme,double enzyme and multi-enzyme hydrolysis solution The substance is analyzed,the principal component analysis method is used to determine the optimal enzymatic hydrolysis combination,and the response surface method is used to determine the optimal enzymatic hydrolysis conditions.Finally,the types and contents of volatile compounds are analyzed to determine the complex bone fragrance exquisite rad reaction conditions.The deep processing and utilization of composite bone essence provide theoretical reference.The main research results are as follows:(1)The effect of extraction conditions on the protein dissolution rate of beef bone soup and chicken bone soupUsing the protein dissolution rate as an indicator,a single-factor and response surface optimization experiment of beef bone soup and chicken bone soup was carried out to determine the best extraction conditions for beef bone soup and chicken bone soup.The results show that the single factor experiment of beef bone soup shows that the temperature of beef bone extraction is between 120? and 135?,the extraction time is between 180 min and 240 min,and the ratio of material to liquid is between 1:3-1:4.The response surface method optimization results in the theoretical optimal extraction conditions of beef bone soup:extraction temperature 131.24 ?,extraction time 214.88 min,material-to-liquid ratio 1:3.66,theoretical protein dissolution rate 69.63%;verified by experiments,The actual optimal extraction conditions for beef bone soup were obtained:extraction temperature 131 ?,extraction time 215min,material-to-liquid ratio 1:3.7,and the measured protein dissolution rate was 68.1%,and the measured value was close to the theoretical value;chicken bone soup The single factor experiment shows that the chicken bone extraction temperature is between 120? and 135?,the extraction time is between 60 min and 120 min,and the ratio of material to liquid is between 1:3-1:4;response surface method optimization The theoretical optimal extraction conditions of chicken bone soup are obtained:extraction temperature is 131.38?,extraction time is 96.29 min,material-to-liquid ratio is 1:3.71,and theoretical protein dissolution rate is 59.67%;after experimental verification,it is concluded that the The actual optimal extraction conditions:extraction temperature 131?,extraction time 96 min,material-to-liquid ratio 1:3.7,and the measured protein dissolution rate is 56.8%;the measured value is close to the theoretical value.Studies have shown that the extraction conditions of beef bone soup are temperature 131?,extraction time 215 min,material-liquid ratio 1:3.7,chicken bone soup extraction conditions are temperature 131?,extraction time 96 min,material-liquid ratio 1:3.7 When the protein content is the highest,it provides more nutrients for the subsequent enzymatic hydrolysis reaction.(2)The influence of the types of combined enzymes on the flavor substances of the compound bone soup enzymatic hydrolysate and the optimization of enzymatic hydrolysis process parametersUsing free amino acids,nucleotides,degree of hydrolysis,EUC value,peptide molecular weight distribution as indicators,explore single enzymes(complex protease,alkaline protease,papain,bromelain,flavor protease),double enzymes(complex protease+flavor protease,Alkaline protease+flavor protease,papain+flavor protease,bromelain+flavor protease)and multi-enzymes(complex protease+alkaline protease+flavor protease,complex protease+papain+flavor protease,complex protease+bromelain+flavor protease,Alkaline protease+papain+flavor protease,alkaline protease+bromelain+flavor protease,papain+bromelain+flavor protease)on the flavor substances of the composite bone broth enzymatic hydrolysate,select the best enzymatic hydrolysis,And then use the degree of hydrolysis as an indicator to conduct single-factor experiments and response surface optimization experiments on the best enzymatic hydrolysis combination to determine the best enzymatic hydrolysis time,temperature,pH,and enzyme addition.The results showed that the free amino acid content,nucleotide content and EUC value of the flavour protease hydrolysate in the single enzyme were higher,and the comprehensive score of principal component analysis was 2.204,which showed a better taste effect;the alkaline protease+flavour protease in the double enzyme Enzymatic hydrolysis solution has high hydrolysis degree,high free amino acid content,high nucleotide content,and the highest comprehensive score of principal component analysis is 1.824,which shows a good taste effect;multiple enzymes,compound protease+alkaline protease+flavor protease hydrolysate free amino acids The content,nucleotide content,EUC value,<1000 Da peptides are more distributed,and the taste effect is better.The main component analysis method is used to analyze the flavoring substances of flavor protease,alkaline protease+flavor protease,complex protease+alkaline protease+flavor protease hydrolysate,and the synthesis of complex protease+alkaline protease+flavor protease hydrolysate is obtained The highest score is 1.550,and the best enzymatic hydrolysis combination is determined.Based on the degree of hydrolysis,the single-factor test and response surface method were used to optimize the enzymatic hydrolysis conditions of the compound protease+alkaline protease+flavor protease combination.The best enzymatic hydrolysis conditions are hydrolysis time 126 min,the amount of enzyme added 832 U/g,pH Value 7.10,temperature 46?.Studies have shown that when the type of compound bone broth enzymatic hydrolysis is compound protease+alkaline protease+flavor protease,the enzymatic hydrolysis effect is the best,releases the most amino acid content,and provides more reaction materials for Maillard reaction.(3)The effect of Maillard reaction conditions on the volatile compounds of composite bone essence Using the type and content of volatile compounds as indicators,the effect of Maillard reaction conditions(temperature,time,pH value)on the volatile compounds of the composite bone essence was explored,and the optimal Maillard reaction conditions were selected through principal component analysis.The results show that the content of aldehydes,acids,and heterocyclic compounds in the volatile compounds of Maillard reaction products under different temperature conditions is relatively high.The principal component analysis extracted three principal components,and the cumulative contribution rate reached 97.022%.When the temperature is 110 ?,Maillard reaction products have the most types of volatile compounds,with the highest comprehensive score of 1.636.The Maillard reaction product contains relatively high content of volatile compounds,aldehydes and heterocyclic compounds under different time conditions.The principal component analysis extracts four principal components,and the cumulative contribution rate reaches 100%.When the reaction time is 120 minutes,the United States The Rader reaction product has the highest content and variety of volatile compounds,with the highest comprehensive score of 1.366.The Maillard reaction product contains relatively high content of volatile compounds,aldehydes,acids,and heterocyclic compounds under different pH conditions.The principal component analysis extracts four principal components,and the cumulative contribution rate reaches 100%.When the reaction pH is 6.0 The highest comprehensive score of principal component analysis was 0.125.Studies have shown that when the Maillard reaction temperature is 110?,the time is 120 min,and the pH value is 6.0,the flavor of the Maillard reaction product is the best.