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The duck bones duck processing by-products, high yield, but the utilization rate is very low. The subject prepared enzyme technology and Maillard reaction flavor technology depth development of the skeleton duck, duck skeleton recycling and the duck processing industry sustainability development is of great significance. Main research topics: duck bone nutrients nutritional assessment and duck bone protein hydrolyzate component analysis in the study of single-enzyme and multi-enzyme complex hydrolysis conditions of the duck bones, under optimal conditions, the hydrolyzate duck bone flavor base material prepared by the Maillard reaction and determine its preparation process, the use of solid-phase micro extraction (SPME) and GC-MS technology (GC-MS) analysis of the composition of the volatile aroma components duck flavor. Duck bone protein-rich, the rich content of essential amino acids in the protein composition and the neurotrophic evaluation found its methionine, cystine, lysine amino acid score significantly higher than the FAO / WHO standard mode protein chemical score higher than the egg; however On the whole, the lower index of essential amino acids, incomplete protein. Delicious amino acids in the protein content is higher, the duck bones after heating have good flavor, has the potential to develop flavor base. In this paper, a neutral protease, flavor enzyme, papain, and alkaline protease duck bones hydrolysis, degree of hydrolysis (DH) and trichloroacetic acid soluble nitrogen (SN-TCA index) as index research in the univariate optimized on the basis of the enzymatic process, and on this basis to study the effects of multi-enzyme composite hydrolysis step hydrolysis of duck bone cement, the study showed that: the multi-enzyme complex hydrolysis way better than hydrolysis the single enzymatic hydrolysis, DH and SN-TCA index has improved to varying degrees; join order of enzyme hydrolysis effect have a greater impact in the study of the combination of 12 enzymes after the first alkaline protease papain duck bone cement composite hydrolysis step hydrolysis effect Preferably, the hydrolyzate DH under the condition of up to 34.71%, SN-TCA index of up to 81.78%, and the amino acid composition than the raw materials have been greatly changed. Amino acids essential amino acids and umami has been greatly improved, the proportion of relatively lower proportion of sulfur-containing amino acids. Its hydrolyzate peptide molecular weight distribution, the hydrolyzate containing at least seven different molecular weight peptides, the relative molecular mass below 8000D, 1000D peptide content of molecular weight less than 31.35%. Thus, after the enzymatic hydrolysis, the duck bone protein original dense structure was destroyed to achieve the purpose of the hydrolysis of the protein amino acid composition of a certain change, the relative content of the essential amino acids is improved, improved nutrition of duck bone value. The main raw material for the Maillard reaction system to duck skeleton enzymatic product, based on the basic recipe, by the Friedman sorting test and a brief description of process conditions to optimize the Maillard reaction duck flavor optimized parameters: lyophilized Ap bone enzymatic product 10g, hydrolyzed vegetable protein (HVP) 2g cysteine ??hydrochloride 0.34g, alanine, 0.66g, 1.0g glucose, duck grease 0.2g, the reaction conditions: temperature 125 ° C, pH5.5, the reaction time was 50min. The better duck flavors and fragrance formulations and process conditions obtained using optimized duck bone enzymatic degradation products as the main raw material prepared duck flavors more peak detected by GC-MS retention time distribution of a wide, detectable product of 18 species, including 13 kinds of hydrocarbons, heterocyclic aldehydes and ketones, alcohols, sulfur compounds 8 and esters, acids, amines, and other types of a total of 62 kinds 10 kinds. Wherein the heterocyclic aldehydes and ketones, alcohols, and sulfur-containing compound content is high, accounting for 79.91% of the volatile components of the duck. They have an important role in the formation of the characteristic flavor of the duck flavor.
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