Study On The Preparation Technology Of Rana Bone And Meat Seasoning

Rana bone and meat is a by-product of processing,which is rich in nutrients such as protein,sugars and minerals,but it is basically treated as feed or waste.At present,there are not many scientific researches on the development of Rana bone and meat,mainly focusing on the extraction of peptides,amino acids and other nutrients through enzymatic hydrolysis,but there are still problems such as low extraction rate.Therefore,it is of great significance to further study to improve the hydrolysis degree of Rana bone and meat for the high value utilization of Rana products.At the same time,there have been many studies on the preparation of composite seafood seasoning by Maillard reaction,but there are few studies on the seasoning of Rana bone and meat.In this study,the optimal conditions of enzymatic hydrolysis were explored by comparing the double-enzyme enzymatic hydrolysis and ultrasound-assisted enzymatic hydrolysis.At the same time,the Maillard reaction fragrance enhancement process was explored by combining the response surface test,and the volatile substances were determined.Finally,the preparation process of flavouring was explored.The main research contents and results are as follows:1.Investigating the optimum technological conditions of ultrasound-assisted enzymatic hydrolysis of Rana bone and meatFirstly,six kinds of proteases,including flavor protease,were used to hydrolyze Rana bone and meat under their respective optimal enzymatic conditions.The results showed that papain and flavor protease had the best hydrolysis effect.Secondly,through single factor test and orthogonal test to explore the optimal process of dualenzyme hydrolysis and ultrasound-assisted enzymatic hydrolysis,it is concluded that ultrasound-assisted enzymatic hydrolysis has better effect,and the optimal process conditions are as follows: ultrasonic power 300 W,ultrasonic time 30 min,enzymatic time 9 h,papaya: flavor protease 1:2,temperature 60℃,enzyme addition amount 9%,pH value 6.5,and the degree of hydrolysis was 29.18%.2.Investigating the optimum conditions and flavor analysis of Maillard reaction of enzymatic hydrolysis solution of Rana bone and meatBy detecting the sensory score of Maillard reaction products and the degree of Maillard reaction,the optimal parameters of Maillard reaction of the enzymatic hydrolysate of Rana bone and meat were determined by single factor test and response surface optimization test.The results are as follows: pH 6.6,reaction temperature 118℃,reaction time 82 min,reducing sugar addition 4.33%,glucose: xylose 1:2.The highest sensory score at this time was 8.53.The flavor compounds of Maillard reaction solution were analyzed by gas chromatography-mass spectrometry.The results showed that the Maillard reaction could significantly improve the flavor of the reaction product.A total of 40 compounds were detected in the reaction solution,among which aldehydes and esters accounted for a large proportion.3.Investigating the formulation and process conditions of forest Rana bone and meat seasoningBy testing the sensory score of the seasoning of Rana bone and meat,the seasoning formula was optimized by orthogonal method.The optimal processing conditions were obtained as follows: the additive amount of salt was 6%,sodium glutamate was 3%,yeast extract was 4%,sucrose was 4% and citric acid was 0.3%.The amount of thickener used was 4 g/L.The results of physicochemical index and microbiological index were in accordance with the regulations of aquatic seasoning.The prepared seasoning is reddish-brown in color,uniform in texture,strong umami,no peculiar smell.In conclusion,this study improved the hydrolysis degree of forest Rana bone and meat protein and the comprehensive utilization rate of forest frog products,and finally clarified the optimal technological conditions of Rana bone and meat seasonings,which provided theoretical guidance for the actual production.