Study On The Changes Of Flavor Components Of Pork Bone Hydrolyzed By Compound Enzyme

China's pork production accounts for more than half of the world's total pork production,and pork production has obtained many livestock and poultry by-products.Due to its rich mineral content and high biological effects,due to its complete fatty acid type,many researchers have designated pig bones as the research direction and have begun research.Currently,the development and utilization of pig bones is mainly limited to the biological enzymatic hydrolysis of peptides and proteins to produce amino acids and other small molecules.The use of bone-rich fatty acids in pork is reduced and leads to waste of resources.The M-type complex enzyme preparation is a protein-fat complex hydrolase,which can catalyze protein and fat and cause hydrolysis.It hydrolyzes protein to produce amino acids and peptides,and hydrolyzes fat to produce fatty acids.The properties of the M-type complex enzyme preparation can be used to increase the protein extraction rate and the local extraction rate.Using a single-parameter test method,the M-type complex enzyme preparation was used to enzymatically degrade pig bones to explore the best enzymatic hydrolysis conditions.Then use single factor experiments to optimize Maillard reaction conditions and the amount of related seasonings to browse the best flavor and flavor production process.Then pair it with the main flavors on the market.Comparing the fatty acid composition of pork bone enzymatic hydrolase and pork bone slurry infusion without enzyme treatment,the results showed that the carbon fatty acid content of pork bone enzymatic hydrolase was 14 to 18 times higher than that of bone..Crazy number of fences.The content of 24 kinds of carbon fatty acids is lower than the content of bone mud fence.Comparing the amino acid composition of the pig bone enzymatic hydrolase solution and the pig bone mud extract that has not been treated with the enzyme,the relevant free amino acid content and total free amino acid content are found.Porcine bone enzymatic hydrolase solution has a high content.It will be higher than the liquid used to soak pig bones.The optimal enzymatic degradation conditions for the M-type complex enzyme are: the mass-to-liquid ratio is3:10,the amount of enzyme added is 0.4%,and the enzymatic degradation time is 8 hours.Under these conditions,the nitrogen recovery rate was 67.27%,the local extraction rate was 77.39%,and the protein hydrolysis rate was 15.86%.The best flavor manufacturing process: reaction time 15 minutes,reaction temperature 115°C,reaction p H 8,glucose 3 g,xylose 1.5 g,HVP 0.15 g,yeast extract 1.9 g.Under these conditions,the sensory evaluation of meat tastes 7.9 points,pork bones-specific flavor evaluation is 6.6 points,Maya-specific flavor evaluation is 8.4 points,umami taste is 8.5 points,and local flavor evaluation is 6.7 points.,And aftertaste,the score is 7.1 points,the total score is 7.7 points.The result of pairing with the main fragrances on the market is that the content of aromatic compounds as volatile odor components is low,and the rest is usually higher than the main fragrances on the market.Comfortable richness,richness,saltiness and other indicators are the main tastes common in the market.Indicators such as bitterness,astringency and aftertaste are usually the main tastes in the market,and the taste is low,and the product design is usually more refined.