南极磷虾粉制备过程中蒸煮条件的优化

目的:根据南极磷虾粉用途,确定南极磷虾粉制备过程中适宜的蒸煮条件。方法:本文采用不同蒸煮条件处理南极磷虾,采用单因素实验探究蒸煮温度、升温时间、保温时间对南极磷虾粉中蛋白质、脂肪含量影响,并利用正交试验进行优化。结果:提蛋白和提脂肪用的南极磷虾粉三个因素的主次顺序是蒸煮温度、保温时间、升温时间;提蛋白用的南极磷虾粉最佳蒸煮条件是:蒸煮温度为70℃,保温时间为4.0 min,升温时间为1.5 min,此条件下南极磷虾粉蛋白质含量为63.4%;提脂肪用的南极磷虾粉最佳蒸煮条件是:蒸煮温度为80℃,保温时间为5.0 min,升温时间为2.5 min,此条件下南极磷虾粉脂肪含量为23.4%。结论:根据南极磷虾粉原料用途,选择适宜的蒸煮条件,从加工源头把控南极磷虾粉品质,不仅可有效保证南极磷虾粉品质,还可降低生产成本,避免蒸煮过度。

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.