阅读说明：本技术 一种酿酒黄水资源化利用的方法 (Method for resource utilization of yellow wine brewing water ) 是由 陈泳兴 周庆伍 张会敏 张严 王艳丽 孟雅静 李安军 何宏魁 刘国英 汤有宏 秦 于 2020-04-07 设计创作，主要内容包括：本发明公开了一种酿酒黄水资源化利用的方法,是以酿酒黄水为原料液,利用pH调节剂调节体系的pH值后进行浓缩,进一步加入食品级抗黏剂烘干、粉碎即可。本发明产品主要用于饲料行业,起到营养强化作用。本方法的优点是将酿酒黄水中难挥发物质完全转化为固体产品,生产工艺简单、废弃物少。(The invention discloses a method for recycling wine-making yellow water, which takes wine-making yellow water as a raw material solution, utilizes a pH regulator to regulate the pH value of a system, then carries out concentration, further adds a food-grade anti-sticking agent, dries and crushes the product. The product of the invention is mainly used in feed industry and has the function of nutrition enhancement. The method has the advantages that the hard volatile substances in the yellow water of wine making are completely converted into solid products, the production process is simple, and the waste is less.)

1. A method for resource utilization of wine-making yellow water is characterized by comprising the following steps: the method comprises the steps of taking yellow wine as a raw material liquid, adjusting the pH value of a system by using a pH regulator, concentrating, further adding a food-grade anti-sticking agent, drying and crushing.

2. The method of claim 1, wherein:

the total solid matter in the raw material liquid is not less than 10 wt%.

3. The method of claim 1, wherein:

the pH regulator is alkaline inorganic salt or oxide thereof.

4. The method of claim 3, wherein:

the pH regulator is selected from one or more of inorganic salts of sodium, magnesium, potassium and calcium or oxides thereof.

5. The method of claim 4, wherein:

the pH regulator is one or more of food-grade quicklime, calcium carbonate, calcium hydroxide, sodium hydroxide and the like.

6. The method of claim 3, 4 or 5, wherein:

and regulating the pH value of the system to about 7 by using a pH regulator.

7. The method of claim 1, wherein:

concentrating to 1/4-1/10 of the original volume.

8. The method of claim 1, wherein:

the addition amount of the food-grade anti-sticking agent is 35-60% of the total solid matter mass in the yellow water.

Technical Field

The invention belongs to the technical field of animal feed production, and particularly relates to a method for recycling wine yellow water.

Background

A large amount of yellow water can be generated in the traditional solid-state brewing process, mainly because sugar and starch substances in raw materials are only utilized in the brewing process, other substances such as cellulose, protein, phenols and the like are dissolved in the water environment of fermented grains in the fermentation process and directly deposited at the bottom of a pool, and the substances, liquid generated by fermentation metabolism and the water of the fermented grains form the yellow water for traditional brewing. Therefore, the concentration of organic matters in yellow water produced by the traditional solid state fermentation is high. Generally, the yellow water contains 1-2% of residual starch, 0.3-0.7% of residual sugar, 4-5% of ethanol, a large amount of substances such as organic acid, alcohol, aldehyde and the like, antioxidant active substances, humus, autolytic substances of yeast cells, microbial cells, living cells and the like, and has high use value. The content of lactic acid in the yellow water in organic matters can reach more than 70%, and the clostridium taking lactic acid bacteria as a main body accounts for a considerable amount, so that the substances lay a foundation for the feed of the yellow water.

Generally, the utilization of the yellow wine brewing water mainly comprises pit maintenance, bottom pot water distillation and organic acid extraction, but the additional value of the yellow water resource is not improved to the maximum extent by the treatment methods, and certain waste is generated in the processes. With the upgrading of the environmental protection requirement in China, the wastewater discharge standard is becoming strict, and for traditional wine brewing enterprises, it is urgent to explore more effective and thorough yellow water resource treatment technology and solution. At present, the utilization method of the yellow wine brewing water mainly comprises secondary fermentation or flavor substance extraction, and the methods have the advantages of complex process, long time flow and less yellow water consumption, and can not effectively relieve the current situation of the yellow wine brewing water.

For example, CN108330044A discloses a "method for resource utilization of yellow water for wine brewing", by which a yellow water fermentation broth can be applied to fermented grains and cured pit mud, specifically, lactic acid in yellow water is converted into caproic acid by lactic acid type caproic acid bacteria. The yellow water fermentation liquor obtained by the method and the grain stillage are returned to the cellar together for fermentation, so that zero emission and resource reutilization of the yellow water are realized; and caproic acid generated after the yellow water is fermented is an important flavor substance and a precursor substance in the strong aromatic Chinese spirits, and the flavor and the quality of the prepared Chinese spirits are greatly improved. CN101812390A discloses a comprehensive utilization technology of waste yellow water for brewing wine, which mainly comprises the steps of adding edible alcohol into yellow water to carry out alcohol precipitation on protein, rotten plants and jelly in the yellow water, carrying out pit mud transformation on alcohol precipitation, separating out brewing seasoning liquid and compound organic acid from supernate through distillation, wherein the seasoning liquid is mainly used for blending finished white spirit, and the compound organic acid can be used as a raw material for producing aromatic vinegar or lactic acid. It is worth noting that the methods used in the above patents all have a long time period, a complicated process and cannot effectively alleviate the problem of large amount of yellow water, and are difficult to be widely popularized in industrial production.

Disclosure of Invention

Aiming at the defects of long time period, complex process and the like of the prior art for treating the yellow wine brewing water, the invention provides a method for recycling the yellow wine brewing water so as to achieve the aim of efficiently utilizing the yellow wine brewing water at low cost.

The method for recycling the wine yellow water takes the wine yellow water as a raw material solution, utilizes a pH regulator to regulate the pH value of a system, then carries out concentration, further adds a food-grade anti-sticking agent, dries and crushes the product.

The total solid matter in the raw material liquid is not less than 10 wt%, wherein the content range of lactic acid is 62000-67000 mg/L, the content range of ethyl lactate is 1700-2400 mg/L, the content range of ethyl acetate is 230-330 mg/L, the content range of propionic acid is 600-1200 mg/L, the content range of 2, 3-butanediol is 500-1000 mg/L, the content range of butyric acid is 3000-6500 mg/L, the content range of caproic acid is 1700-3000 mg/L, the content of reducing sugar is about 0.38 wt%, and the content of starch is about 16 g/L.

The pH regulator is alkaline inorganic salt or oxide thereof, is selected from one or more of inorganic salt of sodium, magnesium, potassium and calcium or mixture of oxide thereof, and is further preferably one or more of food-grade quicklime, calcium carbonate, calcium hydroxide, sodium hydroxide and the like.

The pH value of the system is adjusted to 6.5-7.5, preferably 7 by using a pH regulator.

The concentration method is not limited to vacuum evaporation, conventional drying and other methods, and the concentration is carried out until the volume is 1/4-1/10.

The addition amount of the food-grade anti-sticking agent is 35-60% of the total solid matter mass in the yellow water, and the food-grade anti-sticking agent mainly comprises food-grade silicon dioxide and the like.

The invention makes full use of a large amount of organic acids, esters, alcohols, aldehydes, antioxidant active substances, humus, autolytic substances of yeast, microbial thalli, living cells and other nutrient substances in the brewing by-product yellow water to strengthen the nutrition of the feed.

The method has the advantages that the hard-to-volatilize substances in the brewing yellow water are completely converted into solid products, the production process is simple, the waste is less, the byproducts in the brewing industry are comprehensively utilized, and the circulating clean production effect is obvious.

Detailed Description