CN101812390A - Comprehensive utilization technology for waste discoloured water of brewing - Google Patents
Comprehensive utilization technology for waste discoloured water of brewing Download PDFInfo
- Publication number
- CN101812390A CN101812390A CN201010137932A CN201010137932A CN101812390A CN 101812390 A CN101812390 A CN 101812390A CN 201010137932 A CN201010137932 A CN 201010137932A CN 201010137932 A CN201010137932 A CN 201010137932A CN 101812390 A CN101812390 A CN 101812390A
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- China
- Prior art keywords
- degree
- brewing
- yellow water
- sauce
- hours
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 23
- 238000005516 engineering process Methods 0.000 title abstract description 5
- 239000002699 waste material Substances 0.000 title abstract description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 239000003864 humus Substances 0.000 claims abstract 2
- 102000004169 proteins and genes Human genes 0.000 claims abstract 2
- 108090000623 proteins and genes Proteins 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 11
- 235000015067 sauces Nutrition 0.000 claims description 8
- 238000004821 distillation Methods 0.000 claims description 7
- 230000032050 esterification Effects 0.000 claims description 6
- 238000005886 esterification reaction Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000001556 precipitation Methods 0.000 claims description 5
- 238000004062 sedimentation Methods 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 238000009413 insulation Methods 0.000 claims description 4
- 150000007524 organic acids Chemical class 0.000 claims description 4
- 239000002131 composite material Substances 0.000 claims description 3
- 238000005194 fractionation Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims 2
- 238000013124 brewing process Methods 0.000 claims 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 4
- -1 compound organic acid Chemical class 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 2
- 229960000583 acetic acid Drugs 0.000 abstract description 2
- 235000014655 lactic acid Nutrition 0.000 abstract description 2
- 239000004310 lactic acid Substances 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 235000021419 vinegar Nutrition 0.000 abstract description 2
- 239000000052 vinegar Substances 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract 2
- 239000002244 precipitate Substances 0.000 abstract 2
- 239000000047 product Substances 0.000 abstract 1
- 239000002253 acid Substances 0.000 description 4
- 239000002351 wastewater Substances 0.000 description 3
- XKMRRTOUMJRJIA-UHFFFAOYSA-N ammonia nh3 Chemical compound N.N XKMRRTOUMJRJIA-UHFFFAOYSA-N 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000227425 Pieris rapae crucivora Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 150000002894 organic compounds Chemical class 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000004065 wastewater treatment Methods 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a comprehensive utilization technology for waste discoloured water of brewing, which mainly comprises: after discoloured water and edible alcohol are mixed and precipitated for twice for about 48 hours, supernate and precipitate containing protein, humus and gelatinoids are extracted; the precipitate is added into organic pit mud for production to cultivate pit mud; the supernate is distilled and separated to obtain brewing flavoring liquid and compound organic acid; the flavoring liquid is mainly used for blending finished product white spirit, and the compound organic acid can serve as the raw material for producing spiced vinegar or lactic acid.
Description
Technical field
The present invention relates to the discarded yellow water that is produced in the brewed spirit production is fully utilized to realize the method for cleaner production, belong to liquor industry cleaner production and comprehensive utilization technique.
Background technology
Yellow water is that one of main secondary thing is produced in wine brewing, mainly contain higher residual sugar, starch, alcohol and solid substance, and compositions such as a large amount of alcohol, aldehyde, acid, and a large amount of beneficial microorganism bacterium and autolyzate are arranged, these compositions are the main prerequisite materials that improve aromatic Chinese spirit local flavor and quality.At present the main method that adopts simple fatization directly is blended into the bottom of a pan distillation after with yellow water fatization in the industry, and not only utilising efficiency is lower but also have a strong impact on the COD content of bottom pot water, and the effect of cleaner production is relatively poor.Yellow water waste water has characteristics such as high COD, high ammonia nitrogen, and intractability is big, this also be cause wastewater treatment can not stably reaching standard the reason of discharging.
Summary of the invention
For further improving the cleaner production level of enterprise and the maximization benefit of the utilization of resources, Song river wine industry company went through several years, through experiment and demonstration for several times, by technological innovation, independent research the one cover yellow water comprehensive utilization technique that at present has primacy at home, after this technology implementation, liquor enterprise can be separated into sauce fully with the wine brewing yellow water, compound acid and a little gelatinoid, reach whole comprehensive utilizations of wine brewing yellow water, isolated sauce can be used for blending common white spirit, compound acid can be used as the raw material of aromatic vinegar or lactic acid-producing, a little gelatinoid can be used for cultivating the organic cellar for storing things of wine brewing mud, not only eliminated the maximum using that yellow water pollutes but also reached resource fully, cleaner production and comprehensive utilization of resources to domestic whole liquor industry all have positive demonstration popularization benefit, and the simple and easy flow process of this technology is " extracting collection+conveying+precipitation+insulation esterification+secondary sedimentation+fractionation by distillation ".
By cleaner production, yellow water is utilized again, can cut down the blowdown of high density yellow wastewater, significantly reduce the usage quantity of the cooling draining that is used to dilute, the processing water yield and the pollutant load of waste water processing station have been reduced, especially reluctant ammonia nitrogen in high density index has increased economic benefit of enterprises simultaneously.
Main technical schemes is: produce in the pond, cellar for storing things from wine brewing and extract yellow water, wherein contain multiple organic acid and alcohol mixt, after the yellow water filtering and concentrating carried out purifying treatment, being blended into 95 degree has the edible ethanol about the yellow water triplication to carry out natural sedimentation in 24 hours, will wherein about 1%～1.5% contain albumen, the throw out that matter and gelatinoid are planted in corruption directly is blended into and is used to store mud in the mud of organic cellar for storing things and cultivates, the supernatant liquor of getting residue 98.5%～99% is blended into edible ethanol again and carries out 48 hours secondary sedimentation, get the secondary supernatant liquor and spend the esterification storage of carrying out under～60 temperature controls of spending about 40 days～45 days 40, carry out fractionation by distillation after adjusting concentration and pH value, isolate wherein is the organic compound acid that accounts for the wine brewing sauce of amount of the mixture 78.5% and account for amount of the mixture 21.5%, has reduced the consumption and the contamination level of enterprise's liquor-making raw material.
Embodiment
Further illustrate content of the present invention below in conjunction with embodiment:
The per tour of Song river wine industry company can be extracted about 411 kilograms of high-quality yellow water every day, be blended into 1233 kilogram of 95 degree edible ethanol, through obtaining to contain throw out that albumen, corruption plants matter and gelatinoid totally 16440 grams for twice after totally 72 hours the natural sedimentation, obtain mixture totally 1627 grams, normal-temperature distilled with directly importing in the retort after the insulation esterification in its 45 days, obtain 1277 kilograms of the about 90 wine brewing sauces of spending after 25 minutes, obtain 350 kilograms of the higher composite organic acids of purity.
Claims (4)
1. one kind liquor produced the method that the discarded yellow water that is produced in the brewing process carries out cleaner production and recycles, comprise mixed precipitation method (1), insulation esterification process (2) and distillation separation method (3), it is characterized in that making wine discarded yellow water by isolating supernatant liquor and contain protein after twice about 72 hours with edible ethanol mixed precipitation, the throw out of humus and gelatinoid, throw out is blended into cultivation cellar for storing things mud in the mud of the used organic cellar for storing things of production, supernatant liquor is carried out fractionation by distillation, isolate above wine brewing sauce and the composite organic acid of at least 80 degree, and the sauce of will highly making wine substitutes the mixture of alcohol as the next stage yellow water, and the sauce of will making wine after three times of so circulating is directly used in rectification.
2. mixed precipitation method according to claim 1, it is characterized in that, the alcohol that is blended into will and be blended into alcohol quantity between 60 degree～100 degree and should be about three times of yellow water quantity, and mixed precipitation needs more than 24 hours at least, and the secondary sedimentation time need be more than 48 hours.
3. insulation esterification process according to claim 2 is characterized in that, supernatant liquor is between 40 degree～60 degree, and the esterification sky is about 40～45 days.
4. distillation separation method according to claim 3 is characterized in that, utilizes large distillation equipment fully to distill 20 minutes～30 minutes, isolates above wine brewing sauce and the composite organic acid of 80 degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010137932 CN101812390B (en) | 2010-04-02 | 2010-04-02 | Comprehensive utilization technology for waste discoloured water of brewing |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010137932 CN101812390B (en) | 2010-04-02 | 2010-04-02 | Comprehensive utilization technology for waste discoloured water of brewing |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101812390A true CN101812390A (en) | 2010-08-25 |
| CN101812390B CN101812390B (en) | 2013-01-16 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201010137932 Active CN101812390B (en) | 2010-04-02 | 2010-04-02 | Comprehensive utilization technology for waste discoloured water of brewing |
Country Status (1)
| Country | Link |
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| CN (1) | CN101812390B (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102154078A (en) * | 2011-04-07 | 2011-08-17 | 湖北黄山头酒业有限公司 | Preparation method of nutrient solution required by cultivating strong aromatic Chinese spirits pit mud |
| CN102286338A (en) * | 2011-09-01 | 2011-12-21 | 泸州品创科技有限公司 | Method for producing aroma white wine flavor-producing liquid by pot-bottom water |
| CN102854266A (en) * | 2012-09-28 | 2013-01-02 | 四川剑南春（集团）有限责任公司 | Method for analyzing yellow water components |
| CN104004677A (en) * | 2014-05-04 | 2014-08-27 | 河南科技大学 | Method for production of bacillus licheniformis preparation by utilizing ethanol industrial yellow water |
| CN104312881A (en) * | 2014-10-28 | 2015-01-28 | 南京九思高科技有限公司 | Method for fully recycling yellow water in white spirit production process |
| CN104845735A (en) * | 2015-04-29 | 2015-08-19 | 四川银帆生物科技有限公司 | Two-time esterification technology in process of preparing fragrant liquid from liquor-making byproduct percolated yellow fermenting liquor |
| CN105385539A (en) * | 2015-12-25 | 2016-03-09 | 王国会 | Fermentation method for Maotai-flavor baijiu |
| CN106350419A (en) * | 2016-08-30 | 2017-01-25 | 宜宾五粮液股份有限公司 | Method for producing lactic acid-containing compound wine-blending liquid from wine-brewing yellow water |
| CN106520497A (en) * | 2016-12-08 | 2017-03-22 | 彭万洪 | Method for preparing drink from yellow liquid |
| CN107099438A (en) * | 2017-03-10 | 2017-08-29 | 泰山医学院 | A kind of method that liquor seasoning product are obtained from yellow water |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1445354A (en) * | 2002-03-20 | 2003-10-01 | 山东泰山生力源集团股份有限公司 | New type fragrancy liquid propellant for brewed wine and its preparation method |
| CN101457190A (en) * | 2008-12-30 | 2009-06-17 | 四川银帆生物科技有限公司 | Method for preparing spirit flavoring wine or spirit flavour liquid mainly with fragrance |
-
2010
- 2010-04-02 CN CN 201010137932 patent/CN101812390B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1445354A (en) * | 2002-03-20 | 2003-10-01 | 山东泰山生力源集团股份有限公司 | New type fragrancy liquid propellant for brewed wine and its preparation method |
| CN101457190A (en) * | 2008-12-30 | 2009-06-17 | 四川银帆生物科技有限公司 | Method for preparing spirit flavoring wine or spirit flavour liquid mainly with fragrance |
Non-Patent Citations (3)
| Title |
|---|
| 曹新莉 等: "白酒生产中黄水和酒尾的应用", 《酿酒科技》 * |
| 杨新力: "黄浆水提取混合有机酸及其应用", 《酿酒科技》 * |
| 王传荣 等: "黄水在新型白酒生产中的应用", 《中国酿造》 * |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102154078A (en) * | 2011-04-07 | 2011-08-17 | 湖北黄山头酒业有限公司 | Preparation method of nutrient solution required by cultivating strong aromatic Chinese spirits pit mud |
| CN102154078B (en) * | 2011-04-07 | 2012-07-18 | 湖北黄山头酒业有限公司 | Preparation method of nutrient solution required by cultivating strong aromatic Chinese spirits pit mud |
| CN102286338A (en) * | 2011-09-01 | 2011-12-21 | 泸州品创科技有限公司 | Method for producing aroma white wine flavor-producing liquid by pot-bottom water |
| CN102286338B (en) * | 2011-09-01 | 2013-03-27 | 泸州品创科技有限公司 | Method for producing aroma white wine flavor-producing liquid by pot-bottom water |
| CN102854266A (en) * | 2012-09-28 | 2013-01-02 | 四川剑南春（集团）有限责任公司 | Method for analyzing yellow water components |
| CN102854266B (en) * | 2012-09-28 | 2013-12-11 | 四川剑南春（集团）有限责任公司 | Method for analyzing yellow water components |
| CN104004677A (en) * | 2014-05-04 | 2014-08-27 | 河南科技大学 | Method for production of bacillus licheniformis preparation by utilizing ethanol industrial yellow water |
| CN104004677B (en) * | 2014-05-04 | 2016-08-31 | 河南科技大学 | A kind of method utilizing alcohol industry yellow fluid to produce lichens bacillus preparation |
| CN104312881A (en) * | 2014-10-28 | 2015-01-28 | 南京九思高科技有限公司 | Method for fully recycling yellow water in white spirit production process |
| CN104312881B (en) * | 2014-10-28 | 2016-08-17 | 南京九思高科技有限公司 | A kind of method that during liquor production, yellow water recycles entirely |
| CN104845735A (en) * | 2015-04-29 | 2015-08-19 | 四川银帆生物科技有限公司 | Two-time esterification technology in process of preparing fragrant liquid from liquor-making byproduct percolated yellow fermenting liquor |
| CN105385539A (en) * | 2015-12-25 | 2016-03-09 | 王国会 | Fermentation method for Maotai-flavor baijiu |
| CN106350419A (en) * | 2016-08-30 | 2017-01-25 | 宜宾五粮液股份有限公司 | Method for producing lactic acid-containing compound wine-blending liquid from wine-brewing yellow water |
| CN106520497A (en) * | 2016-12-08 | 2017-03-22 | 彭万洪 | Method for preparing drink from yellow liquid |
| CN107099438A (en) * | 2017-03-10 | 2017-08-29 | 泰山医学院 | A kind of method that liquor seasoning product are obtained from yellow water |
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| Publication number | Publication date |
|---|---|
| CN101812390B (en) | 2013-01-16 |
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Inventor after: Zhu Wenchen Inventor after: Feng Bin Inventor after: Xiong Chao Inventor after: Guan Qicai Inventor after: Zhu Wenyu Inventor after: Zhu Yunwu Inventor after: Zhu Jingsheng Inventor after: Wei Qingming Inventor after: Zhai Gongxian Inventor after: Wu Xin Inventor after: Li Shaoliang Inventor after: Yang Mingxian Inventor before: Zhai Gongxian |
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Free format text: CORRECT: INVENTOR; FROM: ZHAI GONGXIAN TO: ZHU WENCHEN ZHU WENYU ZHU YUNWU ZHU JINGSHENG WEI QINGMING ZHAI GONGXIAN WU XIN LI SHAOLIANG YANG MINGXIAN FENG BIN XIONG CHAO GUAN QICAI |
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