Abstract:In order to finalize the best reaction condition of enzymatic hydrolysis for preparing thermal reaction braised pork flavor，single factor and orthogonal experiments were used to optimize the time，temperature，and mixture ratio of enzymatic hydrolysis in the preparation of thermal reaction braised pork flavor.Highperformance liquid chromatography was used to detect and analyze free amino acid content in each sample during the optimization process.The taste and flavor of the prepared flavors were analyzed through the electronic tongue′s sensory evaluation method.The results showed that the best reaction condition of enzymatic hydrolysis process for preparing thermal reaction braised pork flavor was：enzymatic hydrolysis material liquid ratio 3∶1 （g/mL），enzymatic hydrolysis temperature 55℃，and enzymatic hydrolysis time 2.0 h.The results also showed that the reaction solution′s free amino acid content was positively correlated with the mixture ratio of enzymatic hydrolysis.Within a certain range，when the enzymolysis temperature and enzymolysis time increased，and free amino acid content increased firstly and then decreased.The results of electronic tongue analysis showed that the enzymolysis temperature，material-liquid ratio and enzymolysis time all significantly impact the quality of the flavor.The electronic tongue could effectively distinguish the thermal reaction braised pork flavors under different process conditions.