Optimization of Enzymatic Hydrolysis Process for Preparation of Meat-Flavor Essence Precursor with Chicken Blood
In order to establish and optimize the optimal enzymatic hydrolysis process of meat-flavor essence precursor,in this study,meat-flavor essence precursor is prepared using protein hydrolase. Based on the physicochemical analysis of chicken blood,with the degree of hydrolysis of chicken blood protein as the hydrolysis reference index,single factor test is conducted to investigate the effect of four factors such as enzymatic hydrolysis time,enzymatic hydrolysis temperature,enzyme addition amount and enzyme type on the degree of hydrolysis. Based on the single factor test,a four-factor and three-level optimization scheme is designed through response surface method. In order to avoid the problem of lack of adaptability of process parameters under test conditions in actual production process,the weight values of fuzzy selected factors in enzymatic hydrolysis production process are determined by referring to the analytic hierarchy process. A multiple regression model is established using fuzzy mathematics decision method combined with response surface multiple quadratic regression model for matrix transformation operation to determine the optimal enzymatic hydrolysis process parameters. The results show that the protein content of chicken blood is (16.53±0.41)％,which increases to (48.65±0.28)％ after pretreatment,indicating that chicken blood has great application potential for preparing meat-flavor essence. Through analytic hierarchy,a weight set C is obtained (C=production efficiency 0.32,raw material utilization rate 0.14,cost of raw material and equipment 0.24,energy consumption 0.30). Fuzzy mathematics decision method matrix transformation calculation is conducted on the top 20 process conditions obtained from the multiple quadratic regression model,and the optimal enzymatic hydrolysis process is obtained as follows:enzymatic hydrolysis time is 3 h,enzymatic hydrolysis temperature is 37 ℃,enzyme addition amount is 3605 U/g,and enzyme type is trypsin. Under such process conditions,the score is the highest of 0.713 points.Through verification,it is found that the optimal enzymatic hydrolysis process is feasible and has good practical reference value for the preparation of chicken essence.
万方数据
维普
