Research on preparation of shrimp flavoring base from dried fresh Acetes chinensis by enzymatic hydrolysis

The enzymatic hydrolysis of dried fresh Acetes Chinensis by 5different proteases was studied according to the amino nitrogen content and flavor index.Results indicated that the optimized enzyme was Flavourzyme and the optimized enzymatic conditions were : initial pH 7.5,temperature 50 ℃,enzyme dosage 0.30% and hydrolysis time 12h.Free amino acid of hydrolysate was also analyzed.The result showed that the hydrolysate contained 17kinds of amino acid,including 7kinds of flavor amino acids,and was rich in several important precursors of shrimp flavor.