Abstract:The enzymatic hydrolysis of chicken bone liquid is one of the key steps in the production of chicken essence. To explore the enzymatic hydrolysis effects of different proteases on chicken bone liquid，this paper determined the optimal enzymatic hydrolysis process for chicken bone liquid through a model established using neural network，cross-validation，and genetic algorithm optimization. The experimental results showed that the combination of the complex flavor protease Flavourzyme and the neutral protease Neutrase had the best enzymatic hydrolysis effect on the chicken bone liquid. The best enzymatic hydrolysis effect was achieved when the two enzymes were mixed in a ratio of 2.0∶1，under the conditions of a hydrolysis temperature of 53.0 ℃，a pH value of 6.1，and a hydrolysis time of 5 hours. Under these conditions，the degree of hydrolysis was 43.44%，and the obtained hydrolysate possessed a prominent umami and meaty flavor without any bitterness and offflavor.