杨满盈，张裕中

（江南大学食品装备工程研究中心，江苏无锡214122）

剪切技术在鲶鱼加工副产物超细制浆中的应用研究

杨满盈，张裕中*

（江南大学食品装备工程研究中心，江苏无锡214122）

以鲶鱼副产物中鱼骨、鱼皮、鱼头为研究对象，应用剪切技术进行超细粉碎制浆。通过筛网测得受控切割粉碎机在不同静刀片数以及不同粉碎循环次数情况下过筛累计百分率，观察稳定性，并测定粘度。结果表明，在静刀片数222和粉碎循环3次的情况下，鱼骨、鱼皮、鱼头浆液经150目过筛累计百分率分别为90.00%、82.50%、88.75%；鱼皮物料粉碎难度、浆液粘度均最大；鱼骨浆液的稳定性最高；随着粉碎循环次数的增加，浆液产生团聚现象；粉碎机的静刀片数对浆液的粒度、稳定性、粘度的影响均大于粉碎循环次数。应用剪切技术制备鲶鱼副产物浓浆，实验结果满足实际应用的需要。

鲶鱼副产物，湿法超细粉碎，剪切技术，过筛累计百分率，稳定性

Abstract：The fish-bone，fish-skin and fish-head of catfish by-products were studied，and the shearing technology was applied to the ultra-fine grinding and pulping.The cumulative sieving percentage of the controlled cutting grinder under different numbers of static blades and grinding cycles was measured through sieves，stability was observed，and the viscosity was measured.The result showed that，with 222 static blades and 3 grinding cycles，the cumulative sieving percentages of pulping made of the fish-bone，fish-skin and fish-head through a 150-mesh sieve reached 90.00%，82.50%，88.75%，respectively.The fish-skin was the most difficult one to grind and its pulping had the highest viscosity，pulping from the fish-bone had the highest stability，the increasing of grinding cycles would result in the agglomeration of pulping，the number of grinders’ static blades imposed a bigger impact on the pulping’s particle size，stability and viscosity compare with that of the number of grinding cycles.The experimental results of applying shearing technology to the ultra-fine pulping of catfish by-products met the needs of practical application.

Key words：catfish by-products；wet ultra-fine grinding；shearing technology；cumulative sieving percentages；stability

中国是渔业大国，2010年水产品总产量达到5350万t，比2009年增加了230万t。然而水产品的深加工面临着诸多问题，如加工中会产生大量的副产品（包括鱼头、鱼皮、鱼鳍、鱼尾、鱼骨及残留鱼肉），其重量约占原料鱼的40%～55%，未得到有效地利用，产生了资源浪费、环境污染。如何对鱼副产品进行粉碎制浆再利用，吸引了化工、机械、食品、生物、环境、医药等领域研究者的重视。目前国内鱼副产品的利用途径主要有：a.加工饲料鱼粉；b.将鱼头、鱼骨加工成鱼骨糊、鱼骨粉、鱼香酥；c.从鱼内脏中提取鱼油，提炼EPA（二十碳五烯酸）、DHA（二十二碳六烯酸）制品；……