Abstract:The optimum enzymatic hydrolysis technology of bovine bone broth was studied and the free calcium content was analyzed.The raw material of the experiment was beef bone broth，and the index was hydrolysis degree.The best enzyme preparation was selected from papain，compound protease and flavor protease.The optimum enzymatic hydrolysis process was obtained by single factor test and response surface test.The results showed that the enzymatic hydrolysis of compound protease was the best.The optimal enzymatic hydrolysis process were as follows：enzymatic hydrolysis pH 7.60，enzyme dosage 1.16 % ，enzymatic hydrolysis temperature 53 ℃，enzymatic hydrolysis time 3.5 h.Under these conditions，the degree of hydrolysis can reach 4.83 %.The determination of free calcium content showed that the enzymatic hydrolysis increases the calcium content in the bone broth，and the increase rate reaches 75%．