In order to explore the corresponding relationship between the heat treatment conditions and the enzyme activity of Antarctic krill during processing and the change rule, the heat treatment process that could effectively reduce the enzyme activity of Antarctic krill was studied. The effects of different heating temperature, heating time and particle size (length of cylindrical particles) on polyphenol oxidase, protease and lipase activities were compared through orthogonal test design. The results showed that the effect of heat treatment on polyphenol oxidase was the most significant. The influence degree of each factor was heating time, particle size and heating temperature. The effect of heat treatment on protease activity was second, and the influence degree of each factor was particle size, heating time and heating temperature; the effect on lipase was not significant. The study showed that, through comprehensive analysis of the effects of heat treatment on Antarctic krill, the best conditions for enzyme digestion were heating temperature 85 ° C, heating time 2.5 min and particle size 0.4 cm. The use of this heat treatment condition can effectively avoid the quality problems caused by the enzyme influence during the processing of the shrimp powder product, and provide reference data for the ship processing equipment of the Antarctic krill powder.