CN113697887B - Soy sauce flavored wine yellow water decrement pollution-reducing treatment method - Google Patents
Soy sauce flavored wine yellow water decrement pollution-reducing treatment method Download PDFInfo
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 344
- 238000000034 method Methods 0.000 title claims abstract description 30
- 235000013555 soy sauce Nutrition 0.000 title claims description 10
- 238000004821 distillation Methods 0.000 claims abstract description 64
- 239000000796 flavoring agent Substances 0.000 claims abstract description 44
- 238000004519 manufacturing process Methods 0.000 claims abstract description 39
- 238000001816 cooling Methods 0.000 claims abstract description 28
- 238000004065 wastewater treatment Methods 0.000 claims abstract description 18
- 238000010992 reflux Methods 0.000 claims description 28
- 238000004064 recycling Methods 0.000 claims description 26
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 6
- 230000001276 controlling effect Effects 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 238000012545 processing Methods 0.000 claims description 6
- XBDQKXXYIPTUBI-UHFFFAOYSA-N dimethylselenoniopropionate Natural products CCC(O)=O XBDQKXXYIPTUBI-UHFFFAOYSA-N 0.000 claims description 4
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 235000011054 acetic acid Nutrition 0.000 claims description 2
- 150000001298 alcohols Chemical class 0.000 claims description 2
- 229940116333 ethyl lactate Drugs 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 235000019260 propionic acid Nutrition 0.000 claims description 2
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 claims description 2
- 235000019441 ethanol Nutrition 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 239000002351 wastewater Substances 0.000 abstract description 23
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 6
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 3
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 3
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 3
- 239000011574 phosphorus Substances 0.000 abstract description 3
- 238000003672 processing method Methods 0.000 abstract description 3
- 239000010865 sewage Substances 0.000 description 12
- 239000000047 product Substances 0.000 description 11
- 238000005070 sampling Methods 0.000 description 10
- 239000003344 environmental pollutant Substances 0.000 description 5
- 231100000719 pollutant Toxicity 0.000 description 5
- 239000000356 contaminant Substances 0.000 description 4
- 238000011084 recovery Methods 0.000 description 4
- 239000003643 water by type Substances 0.000 description 4
- 238000010586 diagram Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 235000014692 zinc oxide Nutrition 0.000 description 1
- 239000011787 zinc oxide Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F1/00—Treatment of water, waste water, or sewage
- C02F1/02—Treatment of water, waste water, or sewage by heating
- C02F1/04—Treatment of water, waste water, or sewage by heating by distillation or evaporation
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F2101/00—Nature of the contaminant
- C02F2101/30—Organic compounds
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F2103/00—Nature of the water, waste water, sewage or sludge to be treated
- C02F2103/32—Nature of the water, waste water, sewage or sludge to be treated from the food or foodstuff industry, e.g. brewery waste waters
- C02F2103/325—Nature of the water, waste water, sewage or sludge to be treated from the food or foodstuff industry, e.g. brewery waste waters from processes relating to the production of wine products
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- Life Sciences & Earth Sciences (AREA)
- Hydrology & Water Resources (AREA)
- Engineering & Computer Science (AREA)
- Environmental & Geological Engineering (AREA)
- Water Supply & Treatment (AREA)
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Heat Treatment Of Water, Waste Water Or Sewage (AREA)
Abstract
The invention relates to a processing method for reducing yellow water of sauce-flavor wine and lowering pollution, which comprises the following steps: collecting primary yellow water generated in a Maotai-flavor wine production workshop, after collecting to a certain volume, returning to the Maotai-flavor wine production workshop for distillation and recovering distillate, and generating secondary yellow water; collecting and cooling the generated secondary yellow water to below 40 ℃, and then sending the secondary yellow water into a wastewater treatment system for subsequent treatment; the distillation method comprises the following steps: introducing hot steam at 170-180 ℃ into a distillation pot for primary yellow water, and azeotropically taking out part of organic matters in the yellow water by the hot steam; the distilled product is cooled, collected and recycled. The method provided by the invention can reduce the yield of yellow water wastewater by 40% -58.3%, the COD concentration in the yellow water can be reduced by more than 18%, the total COD can be reduced by more than 50%, the total nitrogen and the total phosphorus can be reduced by more than 40%, the purpose of reducing the yellow water and reducing the pollution is achieved, and the workload and the difficulty of the later-stage yellow water treatment are greatly reduced.
Description
Technical Field
The invention relates to the technical field of sewage treatment, in particular to a method for reducing yellow water of sauce-flavor wine and lowering pollution.
Background
With the rapid development of the white spirit industry, the discharge amount of waste water from winery is increasing. According to the statistics of the related data, the annual output of Chinese white spirit reaches 1350 ten thousand tons, and about 14 to 16 tons of waste water is produced per 1 ton of white spirit, and the annual output of the white spirit production waste water reaches 1.89 to 2.16 hundred million tons. The winery wastewater is used as high-concentration organic wastewater, and if the wastewater is directly discharged without treatment, the wastewater can pollute the surrounding environment and surface water. The concentration of yellow water in the waste water of the soy sauce type winery is particularly high, if the waste water is seriously harmed by improper treatment, the waste water is treated with high investment and operation cost.
The Maotai-flavor white spirit is the white spirit prepared by the current domestic special technology. The production period of each batch is one year, the whole period of the conventional production is subjected to twice feeding of the sorghum, nine times of distillation, eight times of fermentation and seven times of wine taking, the duration of each round is 35-40 days, sewage is continuously discharged, and the concentration of pollutants is continuously increased along with the progress of the round. From the fifth round, yellow water (yellow serofluid) is generated in each subsequent round, the amount and concentration of the discharged yellow water are gradually increased, and the organic matter molecular types in the yellow water discharged in different rounds are also different. According to investigation, the peak value of the concentration of pollutants in yellow water (yellow serofluid) discharged during the production of Maotai-flavor liquor can be more than 40 times of the average value of the concentration of pollutants discharged by a winery all year round, and the concentration of CODcr can be more than 30 ten thousand mg/L.
The current common processing mode of the soy sauce wine yellow water is as follows: the sewage treatment system is directly discharged to the sewage treatment system along with other sewage, so that the huge change of the water quality of the sewage treatment system is caused, the sewage treatment system is impacted greatly, the treatment process is complex, the operation cost is high, and the out-of-water quality is easy to exceed the standard. In addition, yellow water continuously flows out of workshops during the production of Maotai-flavor wine, but the output speed and the output are not constant, and a large amount of yellow water cannot be collected at one time in batches, so that it is difficult to select relatively stable working parameters in sewage treatment design and operation.
In combination, the soy sauce wine yellow water has the characteristics of non-quantitative emission, high pollutant concentration and high total amount, the direct treatment process is complex, the cost is high, and the effluent quality is difficult to reach the standard stably. Therefore, how to quantify, reduce and easily treat the yellow water of the Maotai-flavor wine, reduce the impact of high-concentration yellow water on a sewage treatment system, improve the running of the sewage treatment system and the stability of the effluent quality reaching standards, and become the difficult problem to be solved at present.
Disclosure of Invention
First, the technical problem to be solved
In view of the defects and shortcomings of the prior art, the invention provides a method for reducing and pollution-reducing yellow water of Maotai-flavor wine, which can reduce and pollution-reducing high-concentration yellow water generated in the production process of the Maotai-flavor wine, and greatly relieves the technical problems of non-quantitative emission, high concentration and total amount of pollutants and difficult treatment of the existing Maotai-flavor wine yellow water.
(II) technical scheme
In order to achieve the above purpose, the main technical scheme adopted by the invention comprises the following steps:
the invention provides a processing method for reducing yellow water of sauce-flavor wine and lowering pollution, which comprises the following steps: collecting primary yellow water generated in a Maotai-flavor wine production workshop in a primary yellow water collecting tank, after the primary yellow water is collected to a certain volume, returning the primary yellow water to the Maotai-flavor wine production workshop for distillation and distillate recovery, and changing the primary yellow water into secondary yellow water; collecting and cooling the generated secondary yellow water to below 40 ℃, and then sending the secondary yellow water into a wastewater treatment system for subsequent treatment;
the distillation method comprises the following steps: introducing hot steam at 170-180 ℃ into a distillation pot for primary yellow water, and azeotropically taking out part of organic matters in the yellow water by the hot steam; the distilled product is cooled, collected and recycled.
According to the preferred embodiment of the invention, the charging pressure of the distilled hot steam is 0.7-1MPa, and the charging pressure is 3-5m according to the proportion of once yellow water per 300L 3 Continuously introducing hot steam at the speed of/s for 25-45min; the COD concentration of the primary yellow water is 260000mg/L-38000 mg/L.
According to the preferred embodiment of the invention, the primary yellow water is collected by adopting a primary yellow water collecting system, and the primary yellow water collecting system comprises a yellow water collecting pipeline and a primary yellow water collecting pool which are communicated with the Maotai-flavor wine production workshops, and is used for collecting the primary yellow water generated by each Maotai-flavor wine production workshop into the primary yellow water collecting pool for temporary storage; the secondary yellow water is collected by adopting a secondary yellow water collecting system, and the secondary yellow water collecting system comprises a secondary yellow water collecting pipeline and a secondary yellow water collecting pool, and is used for collecting secondary yellow water generated after primary yellow water is distilled in each Maotai-flavor wine production workshop; the secondary yellow water is stored in a secondary yellow water collection tank.
According to the preferred embodiment of the invention, the primary yellow water collecting tank and the secondary yellow water collecting tank are respectively provided with a water level alarm, and when the water depth exceeds a preset depth, workers are reminded to conduct timely treatment or automatically treat according to a set program.
According to the preferred embodiment of the invention, a yellow water recycling system is arranged between the primary yellow water collecting system and the secondary yellow water collecting system, the yellow water recycling system comprises a reflux pump and a reflux pipeline, the reflux pump pressurizes primary yellow water temporarily stored in the primary yellow water collecting tank, and the primary yellow water is conveyed back to each Maotai-flavor wine production workshop through the reflux pipeline to distill and recycle distilled materials, and secondary yellow water is produced by distillation.
According to the preferred embodiment of the invention, the primary yellow water collecting system has a plurality of yellow water collecting pipelines which are adapted to the yellow water production condition of each Maotai-flavor wine production workshop; each yellow water collecting pipeline is communicated with the primary yellow water collecting tank; the water inlet of the return pipeline of the yellow water recycling system is arranged at the bottom of the primary yellow water collecting tank; the water inlet of the return pipe is provided with a filter cloth or a grate, or the return pump is arranged in the primary yellow water collecting tank, and the water inlet side of the return pump is provided with the filter cloth or the grate. Thus, some of the solid suspension can be trapped, reducing the load on the reflux pump.
According to the preferred embodiment of the invention, a return pipeline of the yellow water recycling system is communicated with a distillation pot of primary yellow water in each Maotai-flavor wine production workshop; the yellow water recycling system further comprises a reflux control valve and a flowmeter which are arranged on the reflux pipeline, wherein the reflux control valve is used for controlling the conveying quantity and the conveying speed of primary yellow water to be conveyed to a brewing workshop for distillation.
According to the preferred embodiment of the invention, the secondary yellow water collecting system further comprises a lifting pump, a drainage pipeline, a drainage control valve and a flowmeter, wherein the drainage pipeline is connected with the wastewater treatment system through a cooling device, and the drainage control valve and the flowmeter are arranged on the drainage pipeline; and the lifting pump pressurizes the secondary yellow water stored in the secondary yellow water collecting tank, cools the secondary yellow water through the cooling device and then conveys the secondary yellow water to the wastewater treatment system along the drainage pipeline for subsequent treatment.
According to the preferred embodiment of the invention, the number of the secondary yellow water collecting pipelines is multiple, and the secondary yellow water collecting pipes are communicated with the distillation pot of the primary yellow water in each Maotai-flavor wine production workshop so as to collect the secondary yellow water discharged from the distillation pot.
According to a preferred embodiment of the invention, the cooling device is arranged between the drainage pipeline and the wastewater treatment system and is used for cooling the secondary yellow water to below 40 ℃ so as to prepare a biochemical treatment tank entering the wastewater treatment system; the drainage control valve is used for regulating and controlling the conveying amount and the conveying speed of the secondary yellow water conveyed to the cooling device by the secondary yellow water collecting tank.
According to the preferred embodiment of the invention, the reflux pump of the yellow water recycling system and the lifting pump of the secondary yellow water recycling system are special high-temperature-resistant hot water pumps; the flowmeter of the yellow water recycling system and the flowmeter of the secondary yellow water collecting system are special high-temperature resistant flowmeters.
(III) beneficial effects
The method for processing the yellow water decrement and pollution reduction of the Maotai-flavor wine provided by the invention can reduce the yield of the yellow water wastewater by 40% -58.3%, the COD concentration in the yellow water can be reduced by more than 18%, the total COD in the yellow water can be reduced by more than 50%, and the total nitrogen and the total phosphorus can be reduced by more than 40%, so that the purpose of reducing the yellow water decrement and pollution reduction is achieved, and the subsequent pollution treatment and the treatment cost are facilitated. Greatly reduces the workload and difficulty of the later yellow water treatment, greatly relieves the impact of high-concentration yellow water generated by the prior soy sauce wine on the water quality of a sewage treatment system, and achieves the purpose of reducing the yellow water and lowering the pollution.
Drawings
FIG. 1 is an overall schematic diagram of a method for processing yellow water of Maotai-flavor wine to reduce pollution.
FIG. 2 is a schematic diagram of the process flow of the method for processing the yellow water reduction and pollution reduction of the Maotai-flavor wine.
FIG. 3 is a bar graph showing the total amount of COD, TN and TP contaminants in primary and secondary yellow waters of example 1 of the present invention.
FIG. 4 is a bar graph showing the total amount of COD, TN and TP contaminants in primary and secondary yellow waters of example 2 of the present invention.
FIG. 5 is a graph showing the COD concentration of the secondary yellow water obtained in examples 1 to 10.
[ reference numerals description ]
1: a primary yellow water collecting system; 11: a primary yellow water collecting pipeline; 12: a primary yellow water collecting tank;
2: a yellow water recycling system; 21: a reflux pump; 22: a return line; 23: a reflux control valve; 24: a flow meter;
3: a secondary yellow water collecting system; 31: a secondary yellow water collecting pipeline; 32: a secondary yellow water collecting tank; 33: a lift pump; 34: a drainage pipeline; 35: a drain control valve; 36: a flow meter;
4: and a cooling device.
Detailed Description
The invention will be better explained by the following detailed description of the embodiments with reference to the drawings.
1-2, the method for processing the yellow water decrement pollution reduction of the Maotai-flavor wine comprises the following steps: collecting primary yellow water generated in a Maotai-flavor wine production workshop, after the primary yellow water is collected to a certain volume, returning the primary yellow water to the Maotai-flavor wine production workshop for distillation and distillate recovery, and changing the primary yellow water into secondary yellow water; and collecting and cooling the generated secondary yellow water to below 40 ℃ and then sending the secondary yellow water into a wastewater treatment system for subsequent treatment. The distillation method comprises the following steps: introducing hot steam at 170-180deg.C into a distillation pot for primary yellow water, and azeotropically removing organic substances in the yellow water by the hot steam; the carried-over is cooled, collected, layered and the distillate of the upper layer is recovered.
Preferably, the distillation hot steam is introduced at a pressure of 0.7-1MPa, and the amount of yellow water per 300L is 3-5m 3 The speed of/s is continuously fed with hot steam, and the time for feeding the hot steam is 25-45min.
In order to achieve the above object, the present invention is achieved by the following system.
The system comprises a primary yellow water collecting system 1, a yellow water recycling system 2 and a secondary yellow water collecting system 3; the secondary yellow water collecting system 3 is connected with other wastewater treatment systems after being cooled by a cooling device.
The primary yellow water collecting system 1 comprises a primary yellow water collecting pipeline 11 and a primary yellow water collecting pool 12 which are communicated with the Maotai-flavor wine production workshops, and is used for collecting primary yellow water generated by each Maotai-flavor wine production workshop into the primary yellow water collecting pool 12 for temporary storage. The yellow water recycling system 2 comprises a reflux pump 21 and a reflux pipeline 22, wherein the reflux pump 21 pressurizes primary yellow water temporarily stored in the primary yellow water collecting tank 12, and the primary yellow water is conveyed back to each Maotai-flavor wine production workshop through the reflux pipeline 22 for distillation and distillate recovery, and secondary yellow water is produced by distillation. The secondary yellow water collecting system 3 comprises a secondary yellow water collecting pipeline 31 and a secondary yellow water collecting pool 32, and is used for collecting secondary yellow water generated after primary yellow water is distilled in each Maotai-flavor wine production workshop. The secondary yellow is stored in the secondary yellow collection tank 32.
The primary yellow water collecting pipelines 11 of the primary yellow water collecting system 1 are multiple, are suitable for yellow water production conditions of various Maotai-flavor wine production workshops, and are determined according to actual conditions. Primary yellow water and secondary yellow water generated in a soy sauce wine production workshop are respectively discharged through different pipelines. Each yellow water collecting pipeline 11 of the primary yellow water collecting system 1 is communicated with the primary yellow water collecting tank 12, a water inlet of a return pipeline 22 of the yellow water recycling system 2 is arranged at the bottom of the primary yellow water collecting tank 12, and filter cloth or a grate can be arranged at the water inlet of the return pipeline 22, so that some solid matters can be trapped, and the burden of a return pump 24 is reduced; or the reflux pump 24 is arranged in the primary yellow water collecting tank 12, and a filter cloth or a grate is arranged on the water inlet side of the reflux pump 24. The yellow water recycling system 2 further comprises a reflux control valve 23 and a flowmeter 24 which are arranged on the reflux pipeline 22, wherein the reflux control valve 23 is used for controlling the conveying quantity and the conveying speed of primary yellow water to a brewing workshop for distillation. Preferably, the return line 22 of the yellow water recycling system 2 is communicated with a special distillation device in each Maotai-flavor wine production workshop, so that primary yellow water is sent into each special distillation device to distill and recycle esters (mainly ethyl lactate and the like), alcohols and organic acids (lactic acid, acetic acid, propionic acid and the like) in the primary yellow water. The distillation recovery may be further processed or sold as a by-product.
The secondary yellow water collecting system 3 further comprises a lift pump 33, a drain line 34, a drain control valve 35 and a flow meter 36. The drain line 34 is connected to a wastewater treatment system, and a drain control valve 35 and a flowmeter 36 are provided in the drain line 34. The lift pump 33 pressurizes the yellow water stored in the secondary yellow water collecting tank 32 and cools the same by the cooling device, and then, the pressurized yellow water is supplied to the wastewater treatment system along the drain line 34 for subsequent treatment. The cooling device 4 is arranged between the drainage pipeline 34 and the wastewater treatment system and is used for cooling the secondary yellow water to below 40 ℃ so as to prepare for entering a biochemical treatment tank of the wastewater treatment system and prevent the death of water treatment microorganisms caused by overhigh temperature. The lift pump 33 is immersed in the secondary yellow water collecting tank 32. The number of the secondary yellow water collecting pipelines 31 is a plurality, and the secondary yellow water collecting pipelines are communicated with the distillation pot of the primary yellow water in each Maotai-flavor wine production workshop so as to collect the secondary yellow water discharged from the distillation pot. The specific number of the secondary yellow water collecting pipes 31 may be determined according to actual conditions. The drainage control valve 35 is used for regulating and controlling the conveying amount and the conveying speed of the secondary yellow water conveyed by the secondary yellow water collecting tank 32 to the cooling device 4, and the outlet water temperature of the cooling device 4 is below 40 ℃ and is discharged to the wastewater treatment system for subsequent treatment.
Since the temperature of the yellow water stored in the primary yellow water collecting tank 12 and the secondary yellow water collecting tank 32 is generally 80-100 ℃, it is preferable that the reflux pump 21 of the yellow water recycling system 2 is a dedicated high temperature resistant hot water pump, and the flow meter 24 is a dedicated high temperature resistant flow meter. The lifting pump 33 of the secondary yellow water collecting system 3 is a special high-temperature-resistant water pump, and the flowmeter 36 of the secondary yellow water collecting system 3 is a special high-temperature-resistant flowmeter. Preferably, a water level alarm may be provided in both the primary yellow water collection tank 12 and the secondary yellow water collection tank 32 to alert the personnel to perform a timely treatment or to automatically treat according to a set program when the water depth exceeds a predetermined depth.
The following are specific examples of the present invention.
Example 1
Taking 300L of yellow water as an example, adopting the system to process, and during distillation, introducing hot steam at 172 ℃ into a distillation pot of primary yellow water, and azeotropically taking out organic matters in the yellow water by the hot steam; cooling, collecting, recycling and utilizing distilled products, wherein the inlet pressure of hot steam is 0.7MPa, and the inlet pressure is 3m 3 The rate of/s was continued with the introduction of hot steam for 35min.
After distillation, the total amount of the collected secondary yellow water is about 180L, and the yellow water waste water decrement reaches 40%. Sampling and analyzing COD change in the secondary yellow water, wherein the COD concentration is reduced to 267500mg/L from 334000mg/L, the COD concentration reduction rate is 19.9%, the total COD is reduced to 45.4kg from 100.2kg, and the total COD reduction amount is 54.6%. Meanwhile, the total amount of TN in yellow water is reduced from 2.0kg to 1.1kg, and the total amount of TP is reduced from 2.5kg to 1.3kg, and the total reduction amounts of TN and TP are 42.5% and 47.6%, respectively. As shown in FIG. 3, a bar graph is a comparison of total amounts of COD, TN and TP contaminants in primary and secondary yellow waters of example 1 in which the yellow water reduction and pollution reduction treatment was performed by using the system of the present invention.
Example 2
Taking 300L of yellow water as an example, adopting the system to process, and during distillation, adopting 170 ℃ hot steam to be introduced into a distillation pot of primary yellow water, and carrying out azeotropy of organic matters in the yellow water by the hot steam; the distilled product is cooled, collected and recycled, and the inlet pressure of hot steam is 0.8MPa, and 3.5m 3 The rate of/s was continued with the introduction of hot steam for 30min.
After distillation, the total amount of the collected secondary yellow water is about 170L, and the yellow water waste water decrement reaches 43.3 percent. Sampling and analyzing COD change in the secondary yellow water, wherein the COD is reduced from 340500mg/L to 278500mg/L, the COD concentration reduction rate is 18.2%, the total amount of COD is reduced from 102.1kg to 47.345kg, and the total COD reduction amount is 53.63%. Meanwhile, the total amount of TN in yellow water is reduced from 1.5kg to 0.7kg, and the total amount of TP is reduced from 2.6kg to 0.9kg, and the total reduction amounts of TN and TP are 48.7% and 64%, respectively. As shown in FIG. 4, a bar graph is a comparison of total amounts of COD, TN and TP contaminants in primary yellow water and secondary yellow water in example 1 for yellow water reduction and pollution reduction treatment using the system of the present invention.
Example 3
Taking 300L of yellow water as an example, adopting the system to process, and adopting 175 ℃ hot steam to be introduced into a distillation pot of primary yellow water during distillation, and carrying out azeotropy of organic matters in the yellow water by the hot steam; cooling, collecting, recycling and utilizing distilled products, wherein the inlet pressure of hot steam is 0.8MPa4.5m 3 The rate of/s was continuously fed with hot steam for 45min.
After distillation, the total amount of the collected secondary yellow water is about 145L, and the yellow water waste water decrement reaches 51.6%. Sampling and analyzing COD change in the secondary yellow water, and reducing COD from 367500mg/L to 273000mg/L, wherein the reduction rate reaches 25.7%.
Example 4
Taking 300L of yellow water as an example, adopting the system to process, and adopting 175 ℃ hot steam to be introduced into a distillation pot of primary yellow water during distillation, and carrying out azeotropy of organic matters in the yellow water by the hot steam; cooling, collecting, recycling and utilizing distilled products, wherein the inlet pressure of hot steam is 0.8MPa, and the inlet pressure is 4m 3 The rate of/s was continued with the introduction of hot steam for 40min.
After distillation, the total amount of the collected secondary yellow water is about 135L, and the yellow water waste water decrement reaches 55%. Sampling and analyzing COD change in the secondary yellow water, wherein the COD is reduced from 375000mg/L to 284500mg/L, and the reduction rate reaches 24.1%.
Example 5
Taking 300L of yellow water as an example, adopting the system to process, and adopting 175 ℃ hot steam to be introduced into a distillation pot of primary yellow water during distillation, and carrying out azeotropy of organic matters in the yellow water by the hot steam; cooling, collecting, recycling and utilizing distilled products, wherein the inlet pressure of hot steam is 0.8MPa, and the inlet pressure is 5m 3 The rate of/s was continued with the introduction of hot steam for 42min.
After distillation, the total amount of the collected secondary yellow water is about 150L, and the yellow water waste water decrement reaches 50%. Sampling and analyzing COD change in the secondary yellow water, wherein the COD is reduced from 267500mg/L to 180000mg/L, and the reduction rate is up to 32.7%.
Example 6
Taking 300L of yellow water as an example, adopting the system to process, and adopting 175 ℃ hot steam to be introduced into a distillation pot of primary yellow water during distillation, and carrying out azeotropy of organic matters in the yellow water by the hot steam; the distilled product is cooled, collected and recycled, and the inlet pressure of hot steam is 0.8MPa, and 3.5m 3 The rate of/s was continued with the introduction of hot steam for 25min.
After distillation, the total amount of the collected secondary yellow water is about 145L, and the yellow water waste water decrement reaches 51.6%. Sampling and analyzing COD change in the secondary yellow water, wherein the COD is reduced from 360500mg/L to 284500mg/L, and the reduction rate reaches 21.1%.
Example 7
Taking 300L of yellow water as an example, adopting the system to process, and during distillation, adopting 170 ℃ hot steam to be introduced into a distillation pot of primary yellow water, and carrying out azeotropy of organic matters in the yellow water by the hot steam; the distilled product is cooled, collected and recycled, and the inlet pressure of hot steam is 0.4MPa, and the inlet pressure is 4.5m 3 The rate of/s was continued with the introduction of hot steam for 30min.
After distillation, the total amount of the collected secondary yellow water is about 155L, and the yellow water waste water decrement reaches 48.3 percent. Sampling and analyzing COD change in the secondary yellow water, wherein the COD is reduced from 363500mg/L to 297000mg/L, and the reduction rate reaches 18.3%.
Example 8
Taking 300L of yellow water as an example, adopting the system to process, and during distillation, adopting 180 ℃ hot steam to be introduced into a distillation pot for primary yellow water, and carrying out azeotropy of organic matters in the yellow water by the hot steam; cooling, collecting, recycling and utilizing distilled products, wherein the inlet pressure of hot steam is 0.8MPa, and the inlet pressure is 4m 3 The rate of/s was continued with the introduction of hot steam for 25min.
After distillation, the total amount of the collected secondary yellow water is about 140L, and the yellow water waste water decrement reaches 53.3 percent. Sampling and analyzing COD change in the secondary yellow water, wherein the COD is reduced from 331500mg/L to 258500mg/L, and the reduction rate reaches 22%.
Example 9
Taking 300L of yellow water as an example, adopting the system to process, and during distillation, adopting 180 ℃ hot steam to be introduced into a distillation pot for primary yellow water, and carrying out azeotropy of organic matters in the yellow water by the hot steam; the distilled product is cooled, collected and recycled, and the inlet pressure of hot steam is 0.8MPa, and the inlet pressure is 4.5m 3 The rate of/s was continued with the introduction of hot steam for 25min.
After distillation, the total amount of the collected secondary yellow water is about 138L, and the yellow water waste water decrement reaches 54%. Sampling and analyzing COD change in the secondary yellow water, wherein the COD is reduced from 365000mg/L to 275000mg/L, and the reduction rate reaches 24.7%.
Example 10
Taking 300L of yellow water as an example, adopting the system to process, and during distillation, adopting 180 ℃ hot steam to be introduced into a distillation pot for primary yellow water, and carrying out azeotropy of organic matters in the yellow water by the hot steam; cooling distilled product, collecting, layering, recovering upper distillate, and introducing hot steam at 0.8MPa and 5m 3 The rate of/s was continued with the introduction of hot steam for 40min.
After distillation, the total amount of the collected secondary yellow water is about 125L, and the yellow water waste water decrement reaches 58.3 percent. Sampling and analyzing COD change in the secondary yellow water, wherein the COD is reduced from 339500mg/L to 182500mg/L, and the reduction rate reaches 46.2%.
The COD of primary and secondary yellow waters of examples 1 to 10 are plotted as shown in FIG. 5. According to the above embodiment, the temperature of the hot steam is preferably 175-180deg.C, and the introducing speed is 4-5m 3 The continuous introducing time is 25-45min, and the COD concentration reduction rate in the yellow water is over 22 percent at the moment; the speed of the hot steam is not too long, so that waste is caused, secondary yellow water is excessively diluted, the volume of the secondary yellow water is still large, and the treatment cost is difficult to reduce.
In conclusion, the processing method for reducing yellow water and pollution of the Maotai-flavor wine provided by the invention can reduce the yield of yellow water wastewater by 40% -58.3%, the COD concentration in the yellow water can be reduced by more than 18%, the total COD reduction amount is more than 50%, and the total nitrogen and total phosphorus reduction amount is more than 40%.
Therefore, the invention can realize the purpose of yellow water reduction and pollution reduction, is convenient for subsequent pollution treatment and reduces treatment cost, greatly reduces the workload and difficulty of later-stage yellow water treatment, greatly relieves the water quality impact degree of high-concentration yellow water generated by the prior soy sauce wine on a sewage treatment system, and simultaneously achieves the purpose of yellow water reduction and pollution reduction.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention, and not for limiting the same; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some or all of the technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit of the invention.
Claims (2)
1. A method for processing yellow water decrement and pollution reduction of a Maotai-flavor wine is characterized by comprising the following steps: collecting primary yellow water generated in a soy sauce wine production workshop, and after the primary yellow water is collected to a certain volume, returning the primary yellow water to the soy sauce wine production workshop for distillation and recovering distillates, wherein the distilled products comprise ethyl lactate, alcohols, lactic acid, acetic acid and propionic acid from the primary yellow water; simultaneously generating secondary yellow water; collecting and cooling the generated secondary yellow water to below 40 ℃, and then sending the secondary yellow water into a wastewater treatment system for subsequent treatment;
the primary yellow water is collected by a primary yellow water collecting system, and the primary yellow water collecting system comprises a yellow water collecting pipeline and a primary yellow water collecting pool which are communicated with the Maotai-flavor wine production workshops and is used for collecting primary yellow water generated by each Maotai-flavor wine production workshop into the primary yellow water collecting pool for temporary storage; the primary yellow water collecting tank and the secondary yellow water collecting tank are respectively provided with a water level alarm, and when the water depth exceeds a preset depth, workers are reminded to process in time or automatically process according to a set program;
the COD concentration of the primary yellow water is 260000mg/L-38000 mg/L;
the secondary yellow water is collected by adopting a secondary yellow water collecting system, and the secondary yellow water collecting system comprises a secondary yellow water collecting pipeline and a secondary yellow water collecting pool, and is used for collecting secondary yellow water generated after primary yellow water is distilled in each Maotai-flavor wine production workshop; the secondary yellow water is stored in a secondary yellow water collecting tank;
a yellow water recycling system is arranged between the primary yellow water collecting system and the secondary yellow water collecting system, the yellow water recycling system comprises a reflux pump and a reflux pipeline, the reflux pump pressurizes primary yellow water temporarily stored in the primary yellow water collecting tank, and the primary yellow water is conveyed back to each Maotai-flavor wine production workshop through the reflux pipeline to distill and recycle distillates, and secondary yellow water is produced by distillation;
the primary yellow water collecting system is provided with a plurality of yellow water collecting pipelines which are adapted to yellow water production conditions of various Maotai-flavor wine production workshops; each yellow water collecting pipeline is communicated with the primary yellow water collecting tank; the water inlet of the return pipeline of the yellow water recycling system is arranged at the bottom of the primary yellow water collecting tank; a filter cloth or a grate is arranged at the water inlet of the return pipeline, or a return pump is arranged in the primary yellow water collecting tank, and the filter cloth or the grate is arranged at the water inlet side of the return pump;
the return pipeline of the yellow water recycling system is communicated with a distillation pot of primary yellow water in each Maotai-flavor wine production workshop; the yellow water recycling system also comprises a reflux control valve and a flowmeter which are arranged on the reflux pipeline, wherein the reflux control valve is used for controlling the conveying quantity and the conveying speed of primary yellow water to a brewing workshop for distillation;
the secondary yellow water collecting system further comprises a lifting pump, a drainage pipeline, a drainage control valve and a flowmeter, wherein the drainage pipeline is connected with the wastewater treatment system through a cooling device, and the drainage control valve and the flowmeter are arranged on the drainage pipeline; the lifting pump pressurizes the yellow water stored in the secondary yellow water collecting tank, cools the yellow water through the cooling device and then conveys the yellow water to the wastewater treatment system along the drainage pipeline for subsequent treatment;
the number of the secondary yellow water collecting pipelines is multiple, and the secondary yellow water collecting pipes are communicated with the distillation pot of the primary yellow water in each Maotai-flavor wine production workshop so as to collect the secondary yellow water discharged by the distillation pot;
the distillation method comprises the following steps: introducing hot steam at 180 ℃ into a distillation pot for primary yellow water, and azeotropically taking out part of organic matters in the yellow water by the hot steam; cooling, collecting and recycling distilled products;
said distillation hot vaporThe pressure of the mixture was 0.8MPa, and the amount of yellow water per 300L was 5m 3 Continuously introducing hot steam at the speed of/s for 40min;
after distillation, the secondary yellow water is collected and obtained, and COD is 182500mg/L.
2. The method for reducing yellow water content and pollution of a Maotai-flavor wine according to claim 1, wherein the cooling device is arranged between the drainage pipeline and the wastewater treatment system and is used for cooling the secondary yellow water to below 40 ℃ so as to prepare a biochemical treatment tank entering the wastewater treatment system; the drainage control valve is used for regulating and controlling the conveying amount and the conveying speed of the secondary yellow water conveyed to the cooling device by the secondary yellow water collecting tank.
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| CN201908081U (en) * | 2010-12-06 | 2011-07-27 | 山东景芝酒业股份有限公司 | A distiller for yellow water produced by wine brewing |
| CN106520497A (en) * | 2016-12-08 | 2017-03-22 | 彭万洪 | Method for preparing drink from yellow liquid |
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| CN210751350U (en) * | 2019-08-07 | 2020-06-16 | 安徽口子酒业股份有限公司 | Automatic continuous extraction device for obtaining white spirit seasoning from white spirit brewing byproduct yellow water |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201908081U (en) * | 2010-12-06 | 2011-07-27 | 山东景芝酒业股份有限公司 | A distiller for yellow water produced by wine brewing |
| CN106520497A (en) * | 2016-12-08 | 2017-03-22 | 彭万洪 | Method for preparing drink from yellow liquid |
| CN106591041A (en) * | 2016-12-08 | 2017-04-26 | 彭万洪 | Yellow water reutilization method |
| CN209602496U (en) * | 2019-02-21 | 2019-11-08 | 承德龙台酒业有限公司 | A kind of White wine solid state fermentation tank |
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