Abstract: Fuzzy mathematic evaluation model was introduced to optimize the Maillard reaction technology of Antarctic krill hydrolyzate.As four key factors,colour,texture,taste and odour of Maillard reaction products were on weight analysis based on sensory evaluation,and the integrated assessment system was established. The technology of Maillard reaction products was optimized by single factor and orthogonal tests,combining with sensory evaluation method of fuzzy mathematics.The effects of addition of D- xylose,initial p H,reaction time,reaction temperature on sensory evaluation for Maillard Reaction were investigated. The results showed that the optimum stewed conditions were as follows: D- xylose addition of 40 g / L,initial p H of 8.5,reaction time of 90 min,reaction temperature of 105 ℃ and salt addition of 20 g / L.Under this optimal condition,the sensory evaluation level of Maillard reaction products was excellent with the peak of 0.462. Sensory evaluation combined with fuzzy mathematics make the estimation more objective and correct,which provide reference basis for the application and research of deep process of Antarctic krill.