Study On Heat Treatment Characteristics And Gradient Cooking Technology Of Antarctic Krill

Due to its huge biological resources,Antarctic krill has attracted wide attention.Antarctic krill powder is one of the main products of Antarctic krill.Its main process is: raw materials ? cooking ? centrifugal dehydration ? primary drying ? secondary drying ? crushing ? packaging ? finished product.Cooking is the key process of processing Antarctic krill powder,which directly affects the subsequent processes and product quality.At present,the traditional Antarctic krill cooking process in China mainly uses the traditional constant temperature cooking process,without the support of special equipment.Traditional fishmeal processing equipment is usually used.There are problems such as low yield,weak automation,and unstable product quality.In order to effectively solve and improve the current problems in Antarctic krill cooking process,such as the reduction of product processing stability and the degradation of active ingredients and nutrients due to heat treatment.This paper explores the heat treatment conditions and characteristics of the Antarctic krill cooking process,based on the mastery of the heat treatment characteristics of the Antarctic krill,innovatively proposes the Antarctic krill gradient cooking technology,and conducts research on the gradient cooking conditions applied to scraper heating equipment.The research contents and results are as follows:1.In the early stage,by studying the effects of cooking heat treatment time and temperature on the heat treatment characteristics of Antarctic krill,the change rule of heat treatment characteristics of Antarctic krill and its treatment conditions were obtained.Studies have shown that during the heating process of Antarctic krill,cooking characteristics,sensory quality,and active substances exhibit two low-temperature and high-temperature heat treatment characteristics.Among them,the optimal heating temperature for cooking loss rate,solid content and ATPase activity is 50?60°C,and the heating time is 1?2min;the optimal heating temperature for polyphenol oxidase activity,protease activity,and lipase activity is 80?90?,heating time is 2?3min;sensory quality score analysis,the best quality under heat treatment conditions of heating at 50? for 3min and 80? for 1min.Based on this,it is concluded that the heat treatment conditions of Antarctic krill are: low temperature heat treatment conditions temperature is 50?60°C,time is 1?2min;high temperature heat treatment conditions temperature is 80?90°C,time is 2?3min.2.Based on the heat treatment characteristics of the Antarctic krill in the early stage,the gradient cooking process was investigated.The sensory quality,water-soluble protein content,salt-soluble protein content,crude fat content,and astaxanthin of Antarctic krill obtained by each group of experiments were measured.Content and cooking energy consumption index,the gradient design of Antarctic krill cooking temperature and cooking time was carried out.The results show that the conditions of the optimal gradient cooking temperature are:(50°C,80°C).Under these conditions,the minimum cooking energy consumption is 45.50 k W·h/kg,and the highest astaxanthin content is 184.40ug/g;(55°C,85?),the sensory quality is 88 points,the water-soluble protein content is 318.17mg/g,and the salt-soluble protein content is 164.10mg/g;(60?,85?),the crude fat content is 6.61%.Conditions for optimal gradient cooking time:(1min,2min).Under this condition,the minimum energy consumption for cooking is 39.38 k W·h/kg,and the highest astaxanthin content is 223.89ug/g;(1.5min,2min).The highest quality is 87 points,the water-soluble protein content is 245.96mg/g,and the salt-soluble protein content is 125.96mg/g;(2min,2min),under this condition,the maximum crude fat content is 4.21%.An orthogonal experiment was performed on the obtained gradient cooking temperature conditions and gradient cooking time conditions to further explore the optimal gradient cooking conditions for Antarctic krill.The orthogonal experimental variance analysis showed that the optimal experimental conditions for Antarctic krill gradient cooking should be: A2B1(55°C,1min;85°C,2min),A2B2(55°C,1.5min;85°C,2min),A2B3(55°C,2min;85°C,2min).The gradient cooking process conditions are also applicable to the production of scraper heater equipment.It has been found through experiments that due to the increase in the heating rate of the scraper heater,the process parameters in all aspects have been optimized,and the product quality has been improved.The gradient cooking process is that the first stage cooking temperature is 55°C,the cooking time is 1 min,and the second stage cooking temperature is 85°C.,and the cooking time is 2 min.The Astaxanthin content of Antarctic krill obtained under these conditions was 226.19ug/g,the water-soluble protein content was 266.31mg/g,the salt-soluble protein content was 164.10mg/g,and the fat content was 7.63%.3.Verification test analysis: Antarctic krill obtained from this optimal gradient cooking process is superior to the traditional constant temperature cooking process in terms of sensory quality,nutritional components and cooking energy consumption,etc.The problems of product processing quality and nutrient degradation in the Antarctic krill cooking process are effectively improved.