The Optimization Of The Technology Of Antarctic Krill Powder Processing

On the basis of Antarctic krill powder traditional processing technology,this thesis use the Antarctic krill cooking loss rate,fat,protein,astaxanthin and yield as the evaluation index,preliminarily exploring the Antarctic krill thawing and cooking process,mainly aimed at the study of the influence of cooking temperature on the quality of the Antarctic krill,comparing the cooking temperature of optimized with traditional cooking temperature,verified the Antarctic krill meal as experiment.The results are as follows: the Antarctic krill is purchasing the experiment processing frozen shrimp,so it need to preprocess to prevent the quality of the krill from being damaged as much as possible.In the process of pretreatment in the difference of thawing methods affect the quality of the Antarctic krill,to unfreeze time-consuming and sensory evaluation for the quality evaluation standard,by comparing the static water thaw,thawing water and room temperature air release using 3 kind of thawing method after the pretreatment of the Antarctic krill texture differences so as to expand the experiment.Experimental data shows that adopting hydrostatic thaw,thawing water,room temperature air release as these three kinds of methods to make the Antarctic krill center temperature defrost completely-20 ? to-4 ? time needed for 119 min,min 57 and 243 min respectively;Three kinds of defrost method of sensory evaluation scores from high to low by sequence are defrost > water > room temperature air release;By comparing the thawing time and sensory evaluation,this experiment decided to adopt water thaw for pretreatment of Antarctic krill.Cooking is one of the processes that influences the quality of the Antarctic krill meal.In the cooking process,temperature had a larger impact on the quality and yield of krill meal.In order to research center of krill cooking process of different temperatures on the Antarctic krill quality change rule and the atmospheric water heating mode,set up the cooking temperature is 100 ?,fixed with cooking loss rate,solids content,fat content,protein content and yield components of quality evaluation index,were determined when the center temperature range within the range of 30 ? ~ 80 ?,5 ? temperature gradient when the Antarctic krill quality changes.The results show that the rise in the temperature of the center,krill cooking loss rate and increasing at the beginning of the heating faster growth;Solid content at the beginning of the heating is on the rise,and reached the highest at 60 ?,then began to decrease and gradually stabilized;Fat rise with the temperature increasing;Protein composition has obvious changes in the process of heating,water soluble protein and the change trend of salt soluble protein content is consistent,in the early decreased dramatically,according to the center temperature rise in 55 ? ~ 65 ? about increased after slightly continue to slow down;The Antarctic krill astaxanthin attenuation along with the rise of heating temperature increase,slightly flat at the beginning of heating,decreased significantly after 55 ?;The lower the temperature,the higher the krill meal yield,the greater the loss.In the center temperature of 60 ?,cooking loss rate was 22.88%,the highest solids content of 65.8%,fat 22.14%,water soluble protein,4.01 mg/g of salt soluble protein 1.53 mg/g,203 ?g/g,astaxanthin content at a rate of 8.15%.According to the method of wet pressing process parameters,in the center the temperature 80 ?,the cooking loss rate was 24.01%,the highest solids content of 60.6%,fat 23.72%,water soluble protein,2.84 mg/g of salt soluble protein 0.49 mg/g,102 ug/g,astaxanthin content at a rate of 6.24%.By the contrast,under the premise that achieve the goal of cooking products completely,to reduce the loss of nutrition products and guarantee the quality of the final product,and reduce energy consumption,temperature should be controlled in 55 ? ~ 60 ?as far as possible on the basis of the end of the Antarctic krill atmospheric water heating,.After the optimization of cooking temperature,by the contract with the traditional cooking temperature,measuring the Antarctic krill powder,protein and fat shrimp green content,so as to we can verify the experiment.The results show that the cooking temperature on fat content is less affected,cooking temperature is 80 ?,17.39% fat content is relatively high.Protein content has a bigger difference,when cooking temperature 60 ?,the highest protein content of 5.37 mg/g,the cooking temperature is 80 ?,minimum 4.06 mg/g protein content.In terms of astaxanthin,the higher the temperature,the less content of astaxanthin,cooking temperature is 80 ?,astaxanthin content is relatively low 94 ug/g.Contrast with krill powder fat content,protein content and shrimp content three cooking temperature,this thesis suggested the cooking temperature should control in 55 ? ~ 60 ?.Through cooking loss rate,solids,fat,protein,astaxanthin content and yield data analysis,by contrasting the situation of the traditional cooking temperature 80 ?,it shows that ensure cooking completely the greatest extent,quality and yield and cost effective,this thesis determine the optimized cooking temperature is 55 ? ~ 60 ?.