Optimization of Cooking Conditions in the Preparation of Antarctic Krill Powder

Objective:To determine the appropriate cooking conditions for Antarctic krill powder processing according to its use. Methods:In this paper,different cooking conditions were used to treat Antarctic krill,and the effects of different cooking temperature,heating up time and holding time on protein and fat content of Antarctic krill powder were analyzed. Results:The order of three factors for extracting protein and fat from Antarctic krill powder was cooking temperature,holding time and heating up time. The best cooking conditions of the Antarctic krill powder for protein extraction were as follows:Cooking temperature was 70 ℃,holding time was 4.0 min,heating up time was 1.5 min. Under this condition,the protein content of Antarctic krill powder was 63.4%. The best cooking conditions of the Antarctic krill powder for fat extraction were:Cooking temperature was 80 ℃,holding time was 5.0 min and heating up time was 2.5 min. Under this condition,the fat content of Antarctic krill powder was 23.4%. Conclusion:According to the use of Antarctic krill powder raw materials,selecting suitable cooking conditions,controlling the quality of Antarctic krill powder from the processing source,can not only effectively ensure the quality of Antarctic krill powder,but also reduce production costs and avoid excessive cooking.