This invention discloses a method for determining the bitterness of hydrolyzed
milk protein and its application. The method includes: (1) enzymatically hydrolyzing
casein samples using a
neutral protease suitable for reaction at 40-55℃. (2) after
enzymatic hydrolysis, inactivating the
enzyme, centrifuging the hydrolyzed sample, and taking the supernatant for descriptive sensory evaluation; simultaneously, sensory evaluation of a series of
quinine solutions with different concentration gradients is performed to obtain their bitterness values. (3) by correlating samples with different degrees of
hydrolysis and different concentrations of
quinine through sensory scoring, a
functional relationship curve is constructed, and the corresponding
mathematical model is obtained. (4) by comparing samples with different degrees of
hydrolysis and
quinine solutions with different concentration ranges, the quinine concentration corresponding to a quinine selectivity of 50% is obtained, and the quinine concentration-intensity curve of the enzymatically hydrolyzed samples under different degrees of
hydrolysis is obtained, so that the quinine equivalent value of samples with different degrees of hydrolysis can be calculated. Therefore, this invention provides ideas and methods for solving the problem that bitterness in dairy products is difficult to quantitatively describe and predict.