Improved device for grinding fish lysosomal protein peptide by colloid mill The colloid mill improvement device optimized for collagen peptide production process comprises a colloid mill, wherein a moving grinding disc of the colloid mill is provided with an improved shaft of a feeding pushing and rolling device, a feeding hopper is arranged above it or is directly connected with a closed pipeline of a container on line, and the feeding shaft is provided with staggered grinding disc tooth grooves and rotary blades. The rotary blades designed on the feeding shaft can blend, emulsify and discharge colloid raw materials during work. The consumption of fish is also increasing year by year, and the global fishery output is greatly improved. Every year, fish products produce a lot of wastes such as squid viscera, shrimp paste, fish head and fish tail wastes, etc. How to make efficient use of these squid viscera, shrimp paste, fish head, fish tail and fish bones, etc. In order to improve the utilization efficiency of resources, fish offal residues are applied to food, biology, fertilizer, feed and other industries to increase the added value of protein ingredients. In recent years, it has become a hot research topic. The fish head, fish viscera and fish bones of fish residues have the characteristics of high nutritional value, easy availability and low cost, so people pay extensive attention to them. Among them, squid viscera, shrimp paste, fish head, fish tail and fish bones are the most abundant solid by-products in fish residues, which can meet people's nutritional needs better than making water-soluble fish slurry and eating the bones of mammals and vertebrates.Therefore, squid viscera, shrimp paste, fish head, fish tail and fish bones can be used not only as one of the raw materials for food processing, but also as substitutes for other materials with higher prices. In the field of food, nutrition and health care products, although squid viscera, shrimp paste, fish head, fish tail, fish meat and fish bone products are processed in food and nutrition and health care products, the demand for deep processing of fish offal will increase in protein in the future, and they have good nutritional value and quality, but the snack food industry still relies on wheat flour at present, and these ingredients have the hidden danger of causing gluten protein allergy to human body; In addition, the flavor food made of wheat flour has single nutrition, and its functional characteristics such as water retention capacity, viscoelasticity after heating and bioavailability need to be improved. Therefore, looking for substitutes of gluten protein and studying the effect of its addition on food quality have attracted much attention in academic circles. The physicochemical and nutritional characteristics of squid viscera, shrimp paste, fish head, fish tail and fish bone powder were prepared by using CN.HAOSTAR multifunctional colloid mill, and the effects of adding fish bone powder on the quality and bioavailability of flavor food were discussed. When buying a colloid mill grinding pump for fish slurry grinding to crush fish bones and fish offal, we can analyze and judge its quality through the design of seawater corrosion resistance and wear resistance and hardness of grinding equipment, the structure of grinding disk, the cutting and dispersing speed, the functional effect of grinding and grinding, and the service life. Worth considering.
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