Abstract:Flaxseed meal has a unique flavor.In this paper，the solid-state fermentation enzymatic hydrolysis was used to enhance the flavor of flaxseed meal，and process optimization was discussed.Amino nitrogen content and free fatty acid content（free fatty acid，FFA）were used as indicators.The sensory evaluation of flaxseed meal，fermentation products and enzymatic hydrolysate was carried out.The results demonstrated that optimized conditions （material-liquid ratio，Aspergillus niger content，glucose content，fermentation temperature，fermentation time）for fermented flaxseed meal were 1∶1.0（g/mL），6 %，6 %，37℃ and 5 d，respectively.Statistical analysis showed that under optimal fermentation conditions，the amino nitrogen content and free fatty acid content were 1.92 g/100 g and 0.56 %，respectively.Then，using 5 % fermentation liquid of flaxseed meal as raw materials，neutral protease was used for enzymolysis.The results showed that the optimal enzymatic hydrolysis process was as follows：the addition of neutral protease was 2 %，the enzymatic hydrolysis time was 2 h and enzymatic hydrolysis temperature was 55℃.The yield of the amino nitrogen content was 4.03 g/100 g and free fatty acid content was 22.10 %.After such enzymatic hydrolysis with protease，the amino nitrogen content and free fatty acid content increased significantly（by 4.03 g/100 g and 246 times respectively）.Sensory evaluation showed good smell，appearance，taste of enzymatic hydrolysate of flaxseed meal fermentation.