Study on enzymatic conditions of silver carp fish bone soup and flavor analysis

With silver carp fish bone soup as raw material, the study was based on the degree of hydrolysis as index.Through single factor experiments and orthogonal experiment, the purpose of this study was to optimize the best condition of enzymolysis, analysis the volatile components and the amino acids components. The results showed that the optimum amount of neutrase, initial pH, hydrolysis temperature and hydrolysis time were 2000U /g, 6.5, 50℃ and 3h.Under the optimum conditions of enzymatic hydrolysis, the degree of hydrolysis was 24.04%.The analysis showed that the volatile components reduced, the amino acids components increased and the fishy smell of the bone soup improved after enzymatic hydrolysis.