The flavor precursor-enzymalysis liquor was prepared by the biological enzymolysis technology using Pe-naeus chinensis waste as raw material, and the enzymolysis technology was optimized by responsc surface methodology (RSM). Results showed that optimized enzymatic hydrolysis condition was: substrate concentration 9% 、 hydrolysis time 3h, Alcalase enzyme amount 2.4%, temperature 68 ℃, pH 6.5. Under these conditions, the hydrolysis degree(DH) was 16.85%. The content of free amino acids in the hydrolysate was 23.2028 mg/mL, and the content of essential amino acids in the hydrolysiate was 10.5312 mg/mL. This product exhibited strong delicious flavor, so it was suitable for flavor seasoning.
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万方数据
维普
