CN215756531U - Yellow water decrement and pollution reduction system for sauce-flavor wine - Google Patents
Yellow water decrement and pollution reduction system for sauce-flavor wine Download PDFInfo
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- CN215756531U CN215756531U CN202122236257.5U CN202122236257U CN215756531U CN 215756531 U CN215756531 U CN 215756531U CN 202122236257 U CN202122236257 U CN 202122236257U CN 215756531 U CN215756531 U CN 215756531U
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Abstract
The utility model relates to a yellow water decrement and pollution reduction system for sauce-flavor wine, which comprises the following components: a primary yellow water collecting system, a yellow water recycling system and a secondary yellow water collecting system; the primary yellow water collecting system comprises a yellow water collecting pipeline and a primary yellow water storage pool which are communicated with the sauce fragrant wine production workshop and are used for collecting primary yellow water generated by the sauce fragrant wine production workshop; the yellow water recycling system comprises a reflux pump and a reflux pipeline and is used for conveying the primary yellow water temporarily stored in the primary yellow water storage pool to each sauce-flavor wine production workshop for distillation and recovering distillate, and simultaneously generating secondary yellow water; the secondary yellow water collecting system comprises a secondary yellow water collecting pipeline and a secondary yellow water storage pool, secondary yellow water generated after primary yellow water is distilled in each sauce-flavor wine production workshop can be collected, and the secondary yellow water in the secondary yellow water storage pool is cooled by a cooling device and then is input into the wastewater treatment system for treatment. The utility model greatly solves the problems caused by the fact that the yellow water of the sauce-flavor wine is discharged in a variable amount, the concentration and the total amount of pollutants are high, and the treatment is difficult.
Description
Technical Field
The utility model relates to the technical field of sewage treatment, in particular to a yellow water decrement and pollution reduction system for sauce-flavor wine.
Background
With the rapid development of the white spirit industry, the discharge amount of wastewater of a winery is increased greatly. According to the statistics of relevant data, the annual output of Chinese white spirit reaches 1350 ten thousand tons, and the annual output of white spirit production wastewater reaches 1.89-2.16 hundred million tons when about 14-16 tons of wastewater are produced per 1 ton of white spirit. The wastewater from the brewery, which is a high-concentration organic wastewater, can cause pollution to the surrounding environment and surface water if the wastewater is directly discharged without treatment. The concentration of yellow water pollutants in the waste water of the Maotai-flavor winery is particularly high, and if the waste water is not treated well, the treatment of the waste water is seriously harmful, and the treatment of the waste water costs high investment and operation cost.
The Maotai-flavor liquor is liquor prepared by a domestic special process at present. The production cycle of each batch is one year, the whole cycle of the conventional production is carried out by twice feeding of sorghum, nine times of stewing, eight times of fermentation and seven times of wine taking every year, the duration of each round is 35-40 days, sewage is continuously discharged during each round, and the concentration of pollutants is continuously increased along with the progress of the round. Yellow water (yellow serofluid) is generated in each subsequent round from the fifth round, the amount and the concentration of the discharged yellow water are gradually increased, and the molecular species of organic matters in the yellow water discharged in different rounds are different. According to research, the peak value of the concentration of pollutants in yellow water (yellow serofluid) discharged during the production period of the Maotai-flavor liquor can be more than 40 times of the annual average value of the pollutants in the wastewater of a winery, wherein the CODcr concentration can reach more than 30 ten thousand mg/L at most.
The current common yellow water treatment mode of the sauce-flavor wine is as follows: the waste water is directly discharged to a sewage treatment system along with other waste water, so that the water quality of the sewage treatment system is greatly changed, and the sewage treatment system is greatly impacted, so that the treatment process is complex, the operation cost is high, and the effluent quality is easy to exceed the standard. In addition, the yellow water is continuously discharged from each workshop in the process of producing the sauce-flavored wine, but the output speed and the output are not constant, and the collection of a large amount of yellow water at one time according to batches is not considered at present, so that the accurate selection of the adaptive working parameters is difficult when the sewage treatment system is designed.
In conclusion, the yellow water of the sauce-flavor wine has the characteristics of variable emission, high pollutant concentration and high total amount, the direct treatment process is complex, the cost is high, and the quality of the effluent is difficult to stably reach the standard. Therefore, how to quantify the yellow water of the sauce-flavor wine, reduce the amount of pollutants and make the yellow water easy to treat, reduce the impact of high-concentration yellow water on a sewage treatment system, and ensure the normal operation of the sewage treatment system and the stable and standard quality of effluent water becomes a difficult problem to be solved urgently at present.
SUMMERY OF THE UTILITY MODEL
Technical problem to be solved
In view of the defects and shortcomings of the prior art, the utility model provides a soy sauce wine yellow water reduction and pollution reduction system which can reduce and reduce pollution of high-concentration yellow water generated in the production process of soy sauce wine and solve the technical problems of non-quantitative emission, high pollutant concentration and total amount and difficult treatment of the existing soy sauce wine yellow water.
(II) technical scheme
In order to achieve the purpose, the utility model adopts the main technical scheme that:
the utility model provides a yellow water decrement and pollution reduction system for sauce-flavor wine, which comprises the following components: a primary yellow water collecting system, a yellow water recycling system and a secondary yellow water collecting system;
the primary yellow water collecting system comprises a yellow water collecting pipeline and a primary yellow water storage pool which are communicated with the Maotai-flavor liquor production workshops, and is used for collecting the primary yellow water generated in each Maotai-flavor liquor production workshop into the primary yellow water storage pool for temporary storage;
the yellow water recycling system comprises a reflux pump and a reflux pipeline, wherein the reflux pump pressurizes primary yellow water temporarily stored in a primary yellow water storage tank, and the primary yellow water is conveyed to each sauce-flavored wine production workshop through the reflux pipeline to be distilled and recover distillates, and secondary yellow water is produced through distillation;
the secondary yellow water collecting system comprises a secondary yellow water collecting pipeline and a secondary yellow water storage pool and is used for collecting secondary yellow water generated after primary yellow water is distilled in each sauce fragrant wine production workshop; the secondary yellow water is stored in a secondary yellow water storage tank.
According to the preferred embodiment of the utility model, the yellow water collecting pipeline of the primary yellow water collecting system is provided with a plurality of pipelines, and the pipelines are adapted to the yellow water production condition of each sauce-flavor wine production workshop; each yellow water collecting pipeline is communicated with the primary yellow water storage pool; and a water inlet of a return pipeline of the yellow water reuse system is arranged at the bottom of the primary yellow water storage tank. Preferably, a filter cloth or a grate is arranged at the water inlet of the return pipeline, so that some solid matters can be intercepted, and the burden of a return pump is reduced; or the reflux pump is arranged in the primary yellow water storage pool, and the filter cloth or the grate is arranged on the water inlet side of the reflux pump.
According to a preferred embodiment of the present invention, the return line of the yellow water recycling system is in communication with the distillation equipment in each maotai-flavor liquor production plant.
According to the preferred embodiment of the present invention, the yellow water recycling system further comprises a backflow control valve and a flow meter which are arranged on the backflow pipeline, wherein the backflow control valve is used for controlling the conveying amount and the conveying speed of the primary yellow water conveyed to the brewing workshop for cooking.
According to the preferred embodiment of the present invention, the secondary yellow water collection system further comprises a lift pump, a drainage pipeline, a drainage control valve and a flow meter, wherein the drainage pipeline is connected to the wastewater treatment system, and the drainage control valve and the flow meter are disposed on the drainage pipeline; the lifting pump pressurizes the yellow water stored in the secondary yellow water storage pool, cools the yellow water by the cooling device, and then conveys the yellow water to the wastewater treatment system for subsequent treatment.
According to the preferred embodiment of the utility model, the number of the secondary yellow water collecting pipelines is multiple, and the secondary yellow water collecting pipelines are connected with the secondary yellow water discharge ports of the sauce-flavor wine production workshops.
According to a preferred embodiment of the present invention, the cooling device is disposed between the drainage pipeline and the wastewater treatment system, and is used for cooling the secondary yellow water to below 40 ℃ in preparation for entering the biochemical treatment tank of the wastewater treatment system.
Preferably, the drainage control valve is used for regulating and controlling the conveying amount and the conveying speed of the secondary yellow water conveyed from the secondary yellow water storage tank to the cooling device, and the outlet water of the cooling device is drained to a wastewater treatment system.
Preferably, the flowmeter is used for measuring the conveying amount of the secondary yellow water conveyed to the cooling device from the secondary yellow water storage tank, so as to ensure the water inflow and the operation stability of the cooling device.
According to the preferred embodiment of the present invention, the reflux pump of the yellow water recycling system is a special high temperature resistant hot water pump; the flow meter of the yellow water recycling system is a special high-temperature-resistant flow meter.
According to the preferred embodiment of the present invention, the lift pump of the secondary yellow water collection system is a special high temperature resistant water pump, and the flow meter of the secondary yellow water collection system is a special high temperature resistant flow meter. The temperature of the yellow water stored in the primary yellow water storage tank and the secondary yellow water storage tank is 80-100 ℃.
According to the preferred embodiment of the utility model, water level alarms are arranged in the primary yellow water storage pool and the secondary yellow water storage pool, and when the water depth exceeds a preset depth, workers are reminded to carry out timely treatment.
(III) advantageous effects
The yellow water decrement and pollution reduction system for the Maotai-flavor liquor can carry out decrement treatment on high-concentration yellow water generated in the production process of the Maotai-flavor liquor, can obviously reduce the total amount of pollutants such as COD (chemical oxygen demand), TN (total nutrient) and TP (total nutrient) in the yellow water, and solves the technical problems that the existing Maotai-flavor liquor yellow water is discharged in a non-quantitative manner, has high concentration and total amount of the pollutants and is difficult to treat. The system can be quickly built on the basis of the existing plant facilities and coupled with the wastewater treatment system, so that the impact of high-concentration yellow water on the wastewater treatment system is reduced, and the running stability of the wastewater treatment system and the standard-reaching stability of the effluent quality are improved.
Drawings
FIG. 1 is an overall schematic diagram of the yellow water decrement and pollution reduction system of the sauce-flavor wine.
FIG. 2 is a schematic view of a process flow of the yellow water decrement and pollution reduction system for the Maotai-flavor liquor.
Fig. 3-4 show experimental effects that can be achieved by the yellow water decrement and pollution reduction system of the utility model.
Description of the labeling:
1: a primary yellow water collection system; 11: a primary yellow water collection pipeline; 12: a primary yellow water storage pool;
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 collection system; 31: a secondary yellow water collecting pipeline; 32: a secondary yellow water storage pool; 33: a lift pump; 34: a drain line; 35: a drain control valve; 36: a flow meter;
4: and a cooling device.
Detailed Description
For the purpose of better explaining the present invention and to facilitate understanding, the present invention will be described in detail by way of specific embodiments with reference to the accompanying drawings.
As shown in fig. 1-2, the yellow water decrement and pollution reduction system for Maotai-flavor liquor of the present invention comprises a primary yellow water collection system 1, a yellow water reuse system 2, and a secondary yellow water collection system 3; the secondary yellow water collecting system 3 is connected with other wastewater treatment systems through a cooling device 4.
The primary yellow water collecting system 1 comprises a primary yellow water collecting pipeline 11 and a primary yellow water storage tank 12 which are communicated with the Maotai-flavor liquor production workshops, and is used for collecting yellow water generated by each Maotai-flavor liquor production workshop into the primary yellow water storage tank 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 storage tank 12, and the pressurized primary yellow water is conveyed to each sauce-flavor wine production workshop through the reflux pipeline 22 to be distilled and recover distillates, and secondary yellow water is produced through distillation. The secondary yellow water collecting system 3 comprises a secondary yellow water collecting pipeline 31 and a secondary yellow water storage tank 32 and is used for collecting secondary yellow water generated after primary yellow water is distilled in each sauce fragrant wine production workshop. The secondary yellow water is stored in a secondary yellow water storage tank 32.
The primary yellow water collecting pipelines 11 of the primary yellow water collecting system 1 are multiple and are adaptive to the yellow water production condition of each sauce-flavor wine production workshop, and are determined according to the actual condition. The primary yellow water and the secondary yellow water generated in the sauce fragrant wine production workshop are respectively discharged by different pipelines. Each yellow water collecting pipeline 11 of the primary yellow water collecting system 1 is communicated with a primary yellow water storage 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 storage tank, 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 intercepted, and the burden of a return pump 24 is reduced; or the return pump 24 is arranged in the primary yellow water storage tank 12, and the water inlet side of the return pump 24 is provided with filter cloth or a grate. The yellow water recycling system 2 further comprises a backflow control valve 23 and a flowmeter 24 which are arranged on the backflow pipeline 22, and the backflow control valve 23 is used for controlling the conveying amount and the conveying speed of the primary yellow water conveyed to the brewing workshop for cooking. Preferably, the return pipeline 22 of the yellow water recycling system 2 is communicated with the special distillation equipment in each sauce-flavor wine production workshop, so that the primary yellow water is sent into each special distillation equipment to be distilled and recycled, and esters (mainly ethyl lactate), alcohols and organic acids (lactic acid, acetic acid, propionic acid and the like) in the primary yellow water. The distillate recovery can be further processed or sold as a by-product.
The secondary yellow water collection system 3 further includes a lift pump 33, a drain line 34, a drain control valve 35, and a flow meter 36. A drain line 34 is connected to the wastewater treatment system, and a drain control valve 35 and a flow meter 36 are provided on the drain line 34. The secondary yellow water stored in the secondary yellow water storage tank 32 is pressurized by the lift pump 33, cooled by the cooling device 4, and then conveyed to a wastewater treatment system 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 water treatment microorganisms from dying due to overhigh temperature. A lift pump 33 is submerged in the secondary yellow water reservoir 32. The number of the secondary yellow water collecting pipelines 31 is multiple, and the secondary yellow water collecting pipelines are respectively connected with secondary yellow water discharge ports of sauce-flavor wine production workshops and are determined according to actual conditions. The water discharge control valve 35 is used for regulating and controlling the delivery amount and the delivery speed of the secondary yellow water delivered to the cooling device 4 from the secondary yellow water storage tank 32, and the effluent of the cooling device 4 is discharged to a wastewater treatment system for subsequent treatment. The flowmeter 36 is used for measuring the delivery quantity of the secondary yellow water delivered to the cooling device 4 from the secondary yellow water storage tank 32, and ensuring the water inflow and the stable operation of the cooling device 4.
Preferably, the reflux pump 21 of the yellow water recycling system 2 is a special high-temperature-resistant hot water pump, and the flow meter 24 is a special high-temperature-resistant flow meter. The lift pump 33 of the secondary yellow water collecting system 3 is a special high-temperature-resistant water pump, and the flow meter 36 is a special high-temperature-resistant flow meter. The temperature of the yellow water stored in the primary yellow water storage tank 12 and the secondary yellow water storage tank 32 is generally 80-100 ℃.
Preferably, a water level alarm may be provided in each of the primary and secondary yellow water storage tanks 12, 32 to alert personnel to perform timely treatment when the water depth exceeds a predetermined depth.
As shown in fig. 3-4, taking 300L of yellow water as an example, after secondary distillation, the total amount of the collected secondary yellow water is about 180L, and the change of COD in the secondary yellow water is analyzed, at this time, the COD reduction total amount in the yellow water reaches more than 50%, and the total nitrogen and total phosphorus reduction total amount reaches more than 40%, so that the workload and the working difficulty of the later-stage yellow water treatment are greatly reduced.
In conclusion, the yellow water decrement and pollution reduction system for the Maotai-flavor liquor can reduce high-concentration yellow water generated in the production process of the Maotai-flavor liquor, can obviously reduce the total amount of pollutants such as COD (chemical oxygen demand), TN (total nutrient) and TP (total nutrient) in the yellow water, and solves the technical problems that the existing Maotai-flavor liquor yellow water is discharged in a non-quantitative manner, has high pollutant concentration and total amount and is difficult to treat. The system can be quickly built on the basis of the existing plant facilities and coupled with the wastewater treatment system, so that the impact of high-concentration yellow water on the wastewater treatment system is reduced, and the stability of ensuring the operation of the wastewater treatment system and the standard-reaching quality of effluent is improved.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the utility model has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (10)
1. The yellow water decrement and pollution reduction system for the sauce-flavor wine is characterized by comprising the following components: a primary yellow water collecting system, a yellow water recycling system and a secondary yellow water collecting system;
the primary yellow water collecting system comprises a yellow water collecting pipeline and a primary yellow water storage pool which are communicated with the Maotai-flavor liquor production workshops, and is used for collecting the primary yellow water generated in each Maotai-flavor liquor production workshop into the primary yellow water storage pool for temporary storage;
the yellow water recycling system comprises a reflux pump and a reflux pipeline, wherein the reflux pump pressurizes yellow water temporarily stored in a primary yellow water storage tank, conveys the yellow water back to each sauce-flavored wine production workshop through the reflux pipeline for distillation and recovers distillates, and the yellow water is distilled to generate secondary yellow water;
the secondary yellow water collecting system comprises a secondary yellow water collecting pipeline and a secondary yellow water storage pool and is used for collecting secondary yellow water generated after primary yellow water is distilled in each sauce fragrant wine production workshop; the secondary yellow water is stored in a secondary yellow water storage tank.
2. The soy sauce wine yellow water decrement and pollution reduction system as claimed in claim 1, wherein the yellow water collection pipeline of the primary yellow water collection system is provided with a plurality of pipelines, and the pipelines are adapted to the condition of primary yellow water produced in each soy sauce wine production workshop; each yellow water collecting pipeline is communicated with the primary yellow water storage pool; and a water inlet of a return pipeline of the yellow water reuse system is arranged at the bottom of the primary yellow water storage tank.
3. The yellow water decrement and pollution reduction system for Maotai-flavor liquor according to claim 2, wherein a filter cloth or a grate is arranged at a water inlet of the return pipeline; or the reflux pump is arranged in the primary yellow water storage pool, and the filter cloth or the grate is arranged on the water inlet side of the reflux pump.
4. The soy sauce wine yellow water decrement and pollution reduction system as claimed in claim 1, wherein a return pipeline of the yellow water reuse system is communicated with distillation equipment in each soy sauce wine production workshop.
5. The yellow water decrement and pollution reduction system for Maotai-flavor liquor according to claim 1, further comprising a backflow control valve and a flowmeter which are arranged on the backflow pipeline, wherein the backflow control valve is used for controlling the conveying amount and the conveying speed of the yellow water conveyed to a brewing workshop for cooking.
6. The yellow water decrement and pollution reduction system for Maotai-flavor liquor according to claim 1, wherein the secondary yellow water collection system further comprises a lift pump, a drainage pipeline, a drainage control valve and a flowmeter, the drainage pipeline is connected with a wastewater treatment system, 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 storage tank, cools the secondary yellow water by the cooling device, and conveys the secondary yellow water to the wastewater treatment system for subsequent treatment.
7. The soy sauce wine yellow water decrement and pollution reduction system as claimed in claim 6, wherein the number of the secondary yellow water collection pipelines is multiple, and the secondary yellow water collection pipelines are connected with secondary yellow water discharge ports of all soy sauce wine production workshops.
8. The soy sauce wine yellow water decrement and pollution reduction system as claimed in claim 6, 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 ℃ in preparation for entering a biochemical treatment tank of the wastewater treatment system.
9. The Maotai-flavor liquor yellow water decrement and pollution reduction system according to claim 8, wherein the drainage control valve is used for regulating and controlling the conveying amount and the conveying speed of the secondary yellow water conveyed from the secondary yellow water storage tank to the cooling device, and the effluent of the cooling device is drained to a wastewater treatment system; the flowmeter is used for metering the conveying quantity of the secondary yellow water conveyed to the cooling device by the secondary yellow water storage tank, and the water inflow and the running stability of the cooling device are ensured.
10. The yellow water decrement and pollution reduction system for Maotai-flavor liquor according to claim 5, wherein the reflux pump of the yellow water reuse system is a special high-temperature-resistant hot water pump; the flow meter of the yellow water reuse system is a special high-temperature-resistant flow meter;
the lift pump of the secondary yellow water collecting system is a special high-temperature-resistant water pump, and the flow meter of the secondary yellow water collecting system is a special high-temperature-resistant flow meter;
and water level alarms are arranged in the primary yellow water storage pool and the secondary yellow water storage pool, and when the water depth exceeds a preset depth, workers are reminded to carry out timely treatment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202122236257.5U CN215756531U (en) | 2021-09-15 | 2021-09-15 | Yellow water decrement and pollution reduction system for sauce-flavor wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202122236257.5U CN215756531U (en) | 2021-09-15 | 2021-09-15 | Yellow water decrement and pollution reduction system for sauce-flavor wine |
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| Publication Number | Publication Date |
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| CN215756531U true CN215756531U (en) | 2022-02-08 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202122236257.5U Active CN215756531U (en) | 2021-09-15 | 2021-09-15 | Yellow water decrement and pollution reduction system for sauce-flavor wine |
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| CN (1) | CN215756531U (en) |
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2021
- 2021-09-15 CN CN202122236257.5U patent/CN215756531U/en active Active
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