Optimization of Preparation Technology and Taste Evaluation of Lanmaoa asiatica enzymatic hydrolysate
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
In order to improve the utilization rate of Lanmaoa asiatica. On the basis of single factor test, orthogonal test was used to optimize the hydrolysis conditions and compound ratio of neutral protease, papain and flavor protease by amino acid nitrogen as the indicator, and then amino acid automatic analyzer and high performance liquid chromatography were used to analyze the free amino acid, organic acid, flavor nucleotides. The contribution to taste was evaluated by taste activity value (TAV) and equivalent umami concentration (EUC). The results showed that the optimal enzymatic hydrolysis process was as follows: solid-liquid ratio 1:20 (w/w), pH 7.0, at 50 ℃, hydrolyze for 1.5 h, addition amount by weight ratio was neutral protease 0.60%, flavor protease 0.90%, papain 4.70%. Under the condition, the amino acid nitrogen of the enzymatic hydrolysate was 124.01 mg/100 ml, the total amount of free amino acids was 12.33 mg/g, the total amount of flavoring nucleotides was 96.48 μg/g, and the total amount of organic acids was 4511.59 μg/g, and the EUC is 2.46 g MSG/100 g. Therefore, the Lanmaoa asiatica enzymatic hydrolysate with the optimal process is delicious and nutritious, which met people's needs and provided a theoretical basis for the further processing of Lanmaoa asiatica.