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Preparation of Liquid Flavor Seasoning of Acetes

Changhu Xue

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Abstract

The preparation processing of liquid flavor seasoning using by-products of Acetes as raw materials was introduced in this study. Results indicated that the optimal enzymatic hydrolysis condition was initial pH 8.0, 8 h of hydrolysis time, and 0.6% enzyme amount. The degree of hydrolysis was 39.2% under the optimal condition. The final products exhibited strong delicious flavor. Moreover, microorganism, physical and chemical index was met the requirements of national standard. Therefore, it is suitable for flavor seasoning.

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What this paper is about

The preparation processing of liquid flavor seasoning using by-products of Acetes as raw materials was introduced in this study. Results indicated that the optimal enzymatic hydrolysis condition was initial pH 8.0, 8 h of hydrolysis time, and 0.6% enzyme amount. The degree of hydrolysis was 39.2% under the optimal condition. The final products exhibited strong delicious flavor. Moreover, microorganism, physical and chemical index was met the requirements of national standard. Therefore, it is suitable for flavor seasoning.

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Available abstract

The preparation processing of liquid flavor seasoning using by-products of Acetes as raw materials was introduced in this study. Results indicated that the optimal enzymatic hydrolysis condition was initial pH 8.0, 8 h of hydrolysis time, and 0.6% enzyme amount. The degree of hydrolysis was 39.2% under the optimal condition. The final products exhibited strong delicious flavor. Moreover, microorganism, physical and chemical index was met the requirements of national standard. Therefore, it is suitable for flavor seasoning.

Key concepts: Seasoning, Flavor, Hydrolysis, Enzymatic hydrolysis, Raw material, Chemistry, Food science, Chromatography

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