Abstract:To prepare Wutai Mountain mushroom seasoning with maximized content of free amino acid，the effect of different proteases on the enzymatic hydrolysis of Wutai Mountain mushroom was investigated. The protease with the best performance of enzymatic hydrolysis was selected，and its hydrolysis process was optimized through response surface experiments. Results showed that the hydrolysate treated with flavor protease exhibited significantly higher content of soluble solids and flavor amino acids compared to other treatment groups，along with a clear and bright appearance. Therefore，flavor protease was chosen for Wutai Mountain mushroom enzymolysis. By single-factor experiments and response surface analysis，the influencing factors were investigated with the concentration of free amino acids in the hydrolysate as the evaluation index. The results demonstrated that the optimal hydrolysis conditions for flavor protease were as follows： pH of 6.4，temperature of 54 ℃，enzyme dosage of 1 460 U/g，and hydrolysis time of three hours. Under these conditions，flavor protease achieved the best hydrolysis effect. The produced hydrolysate was suitable as a base material for Wutai Mountain mushroom seasoning.