CN205390271U - High -quality fish meal processingequipment - Google Patents

Abstract

The utility model relates to a high-quality fishmeal processing device, which comprises a fish feed bin, an electromagnetic iron remover, a screw conveyor, a fishmeal cooking machine, a twin-screw press, a screw conveying shredder, and a horizontal screw feeder connected sequentially by a conveying device. Centrifuge, drying device, cooling equipment, screening equipment, automatic packaging equipment; the end of the fish meal cooking machine is also equipped with a protein rapid detection device; the drying device includes a primary dryer and a secondary dryer, the first The first-stage dryer adopts an instantaneous high-temperature spray drying process, and the second-stage dryer adopts a low-temperature and low-pressure steam drying process; the end of the first-stage dryer is also equipped with a fat detection device. Advantages: (1) There is a protein rapid detection device at the end of the cooking machine, which can adjust the input amount of steam through feedback signals, reduce protein flocculation, and increase the protein content of fish feed; (2) Adopt intelligently regulated two-stage dryer to reduce fish meal Medium protein loss, to prevent excessive fat content.

Description

A high-quality fishmeal processing device

technical field

The utility model relates to the technical field of aquatic product processing, in particular to a high-quality fishmeal processing device.

Background technique

Fishmeal is a high-protein feed rich in vitamins after cooking, pressing, drying, and crushing fish feed. It is mostly used to raise poultry and livestock. The purpose of fishmeal production is to destroy cell tissue, separate out oil, inhibit the activity of enzymes, reduce the reproduction of microorganisms, and facilitate storage and use. At present, most fish meal processing adopts wet processing technology, and the cooking and drying links in the processing process have a great impact on the quality of fish meal. Among them, improper control of the cooking process will cause the loss of fishmeal protein; long-term steam drying at high temperature in the drying process will cause deterioration of fishmeal protein and unstable vitamin content.

Protein is an important indicator of the nutritional quality of fishmeal. The higher the protein content of fishmeal, the better the quality; the fat content in fishmeal should not be too high, otherwise it will cause oxidative rancidity of fish oil mainly composed of unsaturated fatty acids, and cause the lack of VA and VE. This leads to a decrease in the quality of the fishmeal, and at the same time the oxidation of the fat heats up, causing the fishmeal to spontaneously ignite. In the fishmeal processing process, the main factors affecting the quality of fishmeal are cooking and drying processes. Due to the nature of fish fat oxidation, it contains more highly unsaturated fatty acids, and its oxidation rate is much faster than other animal and vegetable oils, so fish meal is very easy to be oxidized; secondly, the heat in the process of fish meal processing will promote the oxidation of fish meal Fat oxidation (high temperature steam is used for cooking and drying; at the same time, pressing, crushing, etc. also generate heat by friction). (1) Cooking: The function of cooking is to solidify the protein in the raw material by heat, destroy its cell tissue, and promote the separation of oil, water and protein; secondly, cooking can sterilize and preserve, and the enzymes in the fish and the microorganisms attached to the fish are destroyed by heat . Parameters such as time, temperature, and steam pressure in the cooking process all affect the quality of fishmeal. In general, the optimum temperature for cooking is 80-95°C, at this time, the insoluble protein in the cooked fish maintains the highest content, and the separated fish oil can also reach the highest content. The optimum cooking time is 15-40 minutes. If the cooking time is insufficient, the oil will be difficult to separate and press out, and the residual amount of fish oil in the fish meal will increase, which will affect the quality of the fish meal. If the cooking time is too long, the protein will be degraded, resulting in a decrease in the quality of the fish meal. (2) The dryer is the most critical equipment in the complete set of fish meal equipment. Its function is to dry the squeezed cake into fish meal. Its power consumption and heat energy consumption are the highest in the complete set of equipment, so the design of the dryer is good for fish meal. The economic benefits of processing have a great influence; the current heating and drying methods of fishmeal mainly include direct fire drying and steam drying; the direct fire drying equipment has simple structure, fast heating, low energy consumption and many samples processed per unit time, but High temperature (100-600°C) is easy to overheat the material locally and destroy the nutrients; steam drying uses steam as the medium for indirect heating, the drying temperature is generally 90-130°C, and the fishmeal produced by steam drying is of good quality , but high energy consumption and low productivity.

Chinese patent document 2013103012792 discloses a high-yield environment-friendly fishmeal and fish oil production line equipment, including a fishmeal production line system, a fish oil production line system, a steam supply system, a waste gas treatment system, and a double-effect waste gas concentration system; Raw material warehouse, metal detector, cooking machine, compressor, low-temperature dryer, powder sieving machine, pulverizer, cooling machine and automatic packaging system; the fish oil produced by this series of equipment meets the food grade fish oil standard, and the exhaust gas and The wastewater has been treated in an environmentally friendly manner, and the discharge indicators are in line with environmental protection requirements. The system structure is complete and reasonable, and the quality of fishmeal and fish oil is high. Chinese patent 2014204932405 discloses a production line for fishmeal production, which includes a raw material warehouse, a fishmeal cooking device, a fishmeal pressing device, a water separation device, a two-stage drying device, a transmission system, a fishmeal cooling device, a filter screen device, and an automatic packaging device connected in sequence And exhaust gas purification device; this production line can effectively absorb harmful components in the body and improve the quality of fishmeal production. The above-mentioned patented fishmeal processing devices all improve the quality of fishmeal by improving the waste gas treatment device. And we know that in the cooking and drying process of fish meal processing, the heat input by machinery will promote the oxidation of fat in fish meal; in the cooking process, if the cooking time is insufficient, the oil will be difficult to separate, and the residual amount of fish oil in fish meal will increase, which will affect the quality of fish meal. Quality, if the cooking time is too long, the protein will be degraded, resulting in a decline in the quality of fish meal; in the drying process, problems such as fish meal oxidation, protein deterioration, and vitamin content reduction will easily occur. high. In the prior art, manual control of the cooking and drying processing environment is generally used. If this link is not properly controlled, it will cause problems such as loss of fishmeal protein and unstable vitamin content. In summary, in view of the shortcomings of the prior art, there is an urgent need for a fishmeal processing device that can precisely adjust the cooking and drying processing environment, and there is no report about this type of device.

Contents of the invention

The first purpose of this utility model is to provide a high-quality fishmeal processing device.

The second object of the present utility model is to provide fish meal processed and produced by the above fish meal processing device.

For realizing above-mentioned first object, the technical scheme that the utility model takes is:

A high-quality fish meal processing device, the device includes a fish feed bin connected sequentially by a conveying device, an electromagnetic separator, a screw conveyor, a fish meal cooking machine, a twin-screw press, a screw conveying shredder, and a horizontal screw centrifuge. machine, drying device, cooling equipment, screening equipment, pulverizer, automatic packaging equipment; the conveying device is a belt conveyor;

The end of the fish meal cooking machine is also equipped with a protein rapid detection device; the protein rapid detection device can quickly detect the protein content of the fish in the cooking machine in real time, and convert the detected protein content into an output signal that is fed back to the steam control of the fish meal cooking machine System, the steam control system of the fish meal cooking machine adjusts the cooking temperature of the fish feed in the fish meal cooking machine by adjusting the steam input, and reduces the protein flocculation of the fish feed;

The drying device includes a first-level dryer and a second-level dryer; the first-level dryer adopts an instantaneous high-temperature spray drying process; the second-level dryer adopts a low-temperature and low-pressure steam drying process;

The end of the primary dryer is also provided with a fat detection device; the fat detection device can quickly detect the fat content of the fish in the primary dryer in real time, and convert the detected fat content into an output signal and feed it back to the secondary dryer. Drying time control system, the drying time control system adjusts the secondary drying time according to the feedback signal.

The protein rapid detection device detects the protein content of the fish feed in the cooking machine, if the protein content of the fish feed is lower than 80%, the steam input of the fish feed cooking machine will be reduced; if the protein content of the fish feed is higher than 80%, the cooking of the fish feed will The steam input of the machine will be increased; the protein content of the fish meal output from the fish meal cooking machine will be stabilized at 78-82%.

Preferably, the drying process of the primary dryer adopts instantaneous high-temperature spray drying at 200-300° C. for 8-12 seconds.

Preferably, the primary dryer reduces the moisture content of the fishmeal to 28-32%.

Preferably, the secondary dryer adopts a low-temperature and low-pressure steam drying process to heat the fishmeal to 60-70°C in a vacuum environment for 26-34 minutes.

Preferably, the secondary dryer reduces the moisture content of the fishmeal to 8-12%.

Preferably, the fat detection device quickly detects the fat content of the fish meal in the primary dryer, and if the fat content of the fish meal is above 12%, the drying time of the fish meal in the secondary dryer is reduced according to the degree of fat content.

The protein rapid detection device can be a commercially available model GDYN-200S protein rapid detection instrument and the like.

The primary spray dryer can be Lima LPG-200 high-speed centrifugal spray dryer.

The secondary spray drying equipment may be Suli YZG-1000 circular vacuum dryer.

The fat detection device can be a commercially available model AutoHydrolysis H6 automatic hydrolyzed fat analyzer and the like.

For realizing above-mentioned second purpose, the technical scheme that the utility model takes is:

Fishmeal processed and produced by any one of the above-mentioned fishmeal processing devices, the fishmeal processed and produced includes anchovy, long snake mullet, cod, sardines, anchovies or green skinned fish, etc.

During the processing of fishmeal, the function of the dryer is to reduce the water content of fishmeal from 50% to about 10%. The efficiency of the dryer is very important: if the temperature of the dryer is too high, it is difficult to accurately control the water content of the fishmeal, which will directly affect the quality of the fishmeal; if the temperature of the dryer is too low, the heating efficiency of the dryer will be low, and the processing speed of the fishmeal will drop . Oxidation of fishmeal, deterioration of protein, and reduction of vitamin content are likely to occur in the drying process. At the same time, the longer the drying time, the protein content will decrease and the fat content will increase.

The drying process of the device of the utility model adopts an intelligently regulated two-stage dryer, and the fish meal is first spray-dried at a high temperature in the first-stage dryer, and after instantaneous high-temperature drying, the water content can be rapidly reduced to about 30%; and then dried in the second stage Low-temperature and low-pressure steam drying in the machine reduces the water content of fishmeal to about 10%, and the boiling point of water will decrease with the decrease of air pressure, so the protein content of fishmeal will not be lost due to long-term high temperature. There is a fat detection device at the end of the primary dryer, and the output signal of the detection device is transmitted to the secondary dryer. If the fat content is above 12%, the secondary drying time will be reduced according to the degree of fat content to prevent the fat content of fishmeal too high.

The utility model has the advantages that:

1. The fishmeal processing device of this utility model is equipped with a protein rapid detection device at the end of the cooking machine, and the output signal of the detection device is fed back to the cooking machine, and the cooking machine adjusts the cooking temperature of the fish material by adjusting the input amount of steam, thereby reducing the protein flocculation phenomenon , Increase the protein content of fish feed.

2. The fishmeal processing device of this utility model adopts an intelligently regulated two-stage dryer. The fishmeal is first spray-dried at high temperature in the first-stage dryer, and after instantaneous high-temperature drying, the water content can be quickly reduced to about 30%; Low-temperature and low-pressure steam drying in the dryer reduces the water content of fishmeal to about 10%, and the boiling point of water will decrease with the decrease of air pressure, so the protein content of fishmeal will not be lost due to long-term high temperature.

3. There is a fat detection device at the end of the first-level dryer. The fat detection device can quickly detect the fat content of the fish in the first-level dryer in real time, and feed back the detected output signal to the second-level dryer. If the fat content of the fish meal is above 12%, then reduce the drying time of the fish meal in the secondary dryer according to the degree of fat content to prevent the fat content of the fish meal from being too high.

Description of drawings

Accompanying drawing 1 is the frame structure schematic diagram of the present utility model.

detailed description

Below in conjunction with specific embodiment, further elaborate the utility model. It should be understood that these embodiments are only used to illustrate the present utility model and are not intended to limit the scope of the present utility model. In addition, it should be understood that after reading the disclosure of the utility model, those skilled in the art can make various changes or modifications to the utility model, and these equivalent forms also fall within the scope defined by the appended claims of the application.

Note: The vacuum environment mentioned in this article refers to the environment with a relative vacuum degree of 0 to -101.325kPa, and those skilled in the art can set the vacuum degree suitable for production according to needs.

Embodiment 1 Fishmeal processing device of the present utility model

As shown in Figure 1, a high-quality fishmeal processing device includes a fish feed bin, an electromagnetic separator, a screw conveyor, a fishmeal cooking machine, a twin-screw press, a screw conveying shredder, and a horizontal conveyor. Type spiral centrifuge, primary dryer, secondary dryer, cooling equipment, screening equipment, pulverizer, automatic packaging equipment. The conveying device is a belt conveyor.

The fish feed in the fish feed bin falls on the belt conveyor, and the electromagnetic iron remover separates the iron-containing impurities in the fish feed during the conveying process, and the fish feed falls into the fish feed cooking machine through the screw conveyor for cooking, and the cooking time is controlled at 15-20 minutes; the end of the fishmeal cooking machine is provided with a protein rapid detection device, which can be a commercially available model GDYN-200S protein rapid detection device, etc., and the protein rapid detection device converts the detected protein content into output The signal is fed back to the steam control system of the fish meal cooking machine. The steam control system adjusts the cooking temperature of the fish feed in the fish meal cooking machine by adjusting the steam input, thereby reducing the protein flocculation phenomenon of fish meal during cooking and increasing the protein content of fish meal; If the protein rapid detection device detects that the protein content of the fish meal is lower than 80%, the steam input of the cooking machine will be reduced, thereby reducing the cooking temperature of the fish meal, so that the protein content will rise and stabilize at 78-82%. After the fish feed is cooked, it is conveyed to the twin-screw extruder for pressing to remove the juice, so that the fish oil and water are separated from the fish meat. After the fish feed is pressed, the broken cakes are conveyed to the screw conveying shredder for shredding, so as to increase the surface area of the subsequent processing of the fish feed. The fish feed is shredded by the screw conveying shredder and then sent to the horizontal screw centrifuge for separation of fish feed and fish liquid. The separated fish feed goes through the screw conveyor into the first-stage dryer for preliminary drying. The first-stage dryer adopts an instantaneous high-temperature spray drying process at 200-300°C for 8-12 seconds, which can reduce the water content of the fish meal to 26 -34% or so, the primary spray dryer can be Lima LPG-200 high-speed centrifugal spray dryer. After passing through the first-level dryer, the fish meal is transported to the second-level dryer by a screw conveyor. The second-level dryer adopts a low-temperature and low-pressure steam drying process to heat the fish meal to 60-70°C in a vacuum environment for 28-32 minutes. About, after being dried by the secondary dryer, the water content of the fishmeal is reduced to 8-12%. The secondary spray drying equipment can be Suli YZG-1000 circular vacuum dryer. The end of the first-level dryer is also provided with a fat detection device. The fat detection device can be a commercially available model of AutoHydrolysis H6 full-automatic hydrolysis fat analyzer, etc. The fat detection device can detect the fat content of the fish feed in the first-level dryer in real time and quickly. Convert the detected fat content into an output signal and feed it back to the drying time control system of the secondary dryer. The drying time control system adjusts the secondary drying time according to the feedback signal; Reduce the drying time of fishmeal in the secondary dryer to a certain extent. After the fish meal is dried, it is conveyed to the cooling equipment by the screw conveyor for cooling and cooling, so as to achieve the stability before packaging. The cooled fishmeal enters the screening equipment to remove the powder head, the coarse fishmeal is crushed by the pulverizer, and finally enters the automatic packaging equipment to be packaged into finished fishmeal.

The fishmeal processing device of the present utility model is also equipped with waste gas treatment equipment. During the processing, the waste gas produced by the fishmeal cooking machine, twin-screw press, primary dryer, and secondary dryer is transported to the waste gas treatment equipment through deodorizing pipelines. In the process, the exhaust gas is sprayed and condensed by cooling water to form waste water that meets the discharge standard and is discharged.

The processing and preparation of embodiment 2 fish meal (1)

Utilize the fishmeal processing device described in embodiment 1, take anchovy as raw material fish and carry out processing production, obtain fishmeal finished product.

The processing and preparation of embodiment 3 fish meal (two)

Use a conventional fishmeal processing device (refer to patent 201420493240, the difference from the processing device of the present utility model is that there is no protein rapid detection device at the end of the cooking machine; the drying equipment is single-stage drying, using low-temperature steam drying process, and no fat detection device) Anchovies are used as raw material for fish processing, and the steam input and cooking time of the cooking machine are controlled to be the same as in Example 2. The optimal steam drying temperature is 105°C and the drying time is 20 minutes through a single factor experiment. Other process parameters are the same as those in the implementation Example 2 is the same.

Embodiment 4 Fishmeal quality detection produced by the fishmeal processing device of the utility model

1 test group

The test group takes the fishmeal finished product prepared in embodiment 2 as the test object, and tests the fishmeal sample detection index produced in different time periods respectively;

The control group took the finished fish meal prepared in Example 3 as the test object, and tested the detection indicators of the fish meal samples produced in different time periods.

2 Determination method

Determination of crude protein: adopt GB/T6432-1994, semi-micro Kjeldahl method; determination of crude fat: use GB/T6433-1994 Soxhlet extraction method; determination of crude ash refer to GB/T6438-1992 total ash determination method .

3 Results and Discussion

The measurement results are shown in Table 1. It can be seen from Table 1 that the crude protein content of the test group is higher than that of the control group, and the crude fat content of the test group is lower than that of the control group, indicating that the fishmeal quality of the test group is better.

Table 1 Effects of different processing methods on the quality of anchovy fish meal

Embodiment 5 The fishmeal feeding test produced by the fishmeal processing device of the utility model

1 animal test

The 46-day-old juveniles of semi-smooth tongue sole hatched by artificial breeding were used for the experiment. Five days before the test, juvenile fish were gradually adapted to the test compound feed, and they were randomly divided into 6 water tanks with a size of 50cm×40cm×40cm, with 60 fish in each box, and divided into two groups, with 3 parallel fish in each group. At the beginning of the experiment, the dry weight of juvenile fish was 14.63±1.81mg. The water temperature is 24±1°C, aeration is carried out for 24 hours, the sewage is cleaned every morning, the water is cultured, and the bait is fed 4 times a day, and the feeding amount is based on the satiety. Three tails/case were sampled every 7 days for body length and weight determination. After the experiment, the fish were stored at -80°C for the determination of biochemical indicators.

2 test feed

Add the fish meal prepared by Example 2 and Example 3 respectively in the feed, and the feed formula is: 60 parts of fish meal, 20 parts of shrimp meal, 5 parts of fish oil, 2 parts of phospholipid, 0.3 part of betaine, 1 part of starch, hydrolyzed fish protein 10 parts, various raw materials were crushed to 180 meshes, extruded with a screw extruder, made into test feed and control feed, and set aside.

3 Determination of growth indicators

Growth rate: L=(L ₁ -L ₀ )/L ₀ ×100%

Weight gain rate: W=(W ₁ -W ₀ )/W ₀ ×100%

Among them, L ₀ is the body length at the beginning of the test, L ₁ is the body length at the end of the test; W ₀ is the body weight at the beginning of the test, and W ₁ is the body weight at the end of the test.

4 results

Table 2 shows the growth of juveniles of half smooth tongue sole. On the 21st day of the test, the body length growth rate test group was better than the control group, and the difference between the groups was significant (P<0.05); the body weight growth rate test group was better than the control group, and the difference between the groups was significant (P<0.05). The above results indicated that the fishmeal in the experimental group was used to feed the juveniles of semi-smooth tongue sole, and the feeding effect was better than that in the control group.

Table 2 The growth of the juveniles of half smooth tongue sole after feeding for 21 days

Note: * indicates significant difference compared with the control group (P<0.05)

The above is only a preferred embodiment of the utility model, it should be pointed out that for those of ordinary skill in the art, without departing from the principle of the utility model, some improvements and supplements can also be made, and these improvements and supplements are also It should be regarded as the protection scope of the present utility model.

Claims (1)

1. a high-quality fish flour processing unit (plant), described device includes by the fish feed bin of conveyer device successively through connection, electric magnetic iron remover, auger conveyor, fish flour precooker, twin screw squeezer, helical feed shredder, horizontal spiral centrifuge, drying device, cooling device, screening plant, pulverizer, automated packaging equipment, described conveyer device is belt conveyor, it is characterised in that:

The end of described fish flour precooker is additionally provided with protein device for fast detecting；Described protein device for fast detecting can detect fish material protein content in precooker real-time, the protein content of detection is converted to output signal and feeds back to the steam control system of fish flour precooker, steam control system is by adjusting steam input quantity, regulate the boiling temperature of fish material in fish flour precooker, reduce the flocculation of fish material protein；

Described drying device includes one-level drying machine and secondary drying machine；Described one-level drying machine adopts TRANSIENT HIGH TEMPERATURE drying process with atomizing；Described secondary drying machine adopts low temperature and low pressure steam drying process；

Described one-level drying machine end is additionally provided with fat detecting device；Described fat detecting device can detect the fat content of fish material in one-level drying machine real-time, the fat content of detection converts to output signal feed back to and drying time of secondary drying machine control system, control system drying time and adjust the time of secondary drying according to the signal of feedback, it is prevented that fish flour fat content is too high；

Fish material protein content in described protein device for fast detecting detection precooker, regulates the steam input quantity of fish flour precooker, makes the fish material protein content that fish flour precooker exports stable at 78-82%.