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刊物期号: 201703

绍兴黄酒节水生产关键技术与实践(76)

作者: 胡建波1,曹红艳1,杨晓婷1,高昕宇1,杨雪雯1,黄晓倩1,华梦妮1,王圆圆2,田润刚1

地址:1.绍兴文理学院生命科学学院,浙江 绍兴 312000; 2.绍兴市抱龙山酒业有限公司,浙江 绍兴 312099
摘要 研究了浸米时间与米浆水总酸、COD值、原料米损失率以及黄酒产率之间的关系,结果表明,传统浸米作业中原料米的损耗最高可达9.16 %,米浆水COD值可达63194.5 mg/L,而且浸米时间越长,单位原料米的黄酒产率越低,即使10 ℃下浸米14 d,黄酒得率也将降低19.53 %。研究成果对于改良黄酒浸米作业,优化黄酒发酵工艺具有重要意义。基于该项研究,作者认为黄酒节水生产的关键技术是米浆水治理。因此,设计了一种循环利用米浆水,集浸米、蒸饭、发酵过程为一体的黄酒发酵设备和配套的工艺措施,使用该设备酿造黄酒的工艺特点是:原位浸米、原位蒸饭、原位发酵,米浆水循环利用,不仅节省器具、降低物料传送强度、节约人力和能耗,而且大幅度降低了生产用水,实现了高COD值米浆水零排放。生产的黄酒在理化指标和感官评价方面均与传统工艺黄酒无明显的差异。
关键词 黄酒; 节水生产; 米浆水; COD: 发酵设备
中图分类号: TS262.4;TS261.4 文献标识码: A 文章编号: 1001-9286(2017)03-0076-05

英文标题: Key Techniques and Practice in Water-Saving Production of Shaoxing Yellow Rice Wine

英文作者: HU Jianbo1,CAO Hongyan1,YANG Xiaoting1,GAO Xinyu1,YANG Xuewen1,HUANG Xiaoqian1,HUA Mengni1,WANG Yuan

英文地址: 1.College of Life Science, Shaoxing University, Shaoxing, Zhejiang 312000; 2. Baolongshan Winery Co. Ltd., Shaoxing, Zhejiang 312099, China

英文摘要 The relationships between rice steeping time and total acids in rice steeping water, COD, rice loss rate, and wine yield were investigated. The results suggested that, in traditional rice steeping, rice loss rate reached up to 9.16 %, COD in rice steeping water reached up to 63194.5 mg/L, and the longer the rice steeping time, the lower the wine yield. Even for rice steeped at 10 ℃ for two weeks, wine yield would reduce by 19.53 %. These findings were of great significance in improving rice steeping and optimizing yellow rice wine fermentation. Based on these findings, we believed that rice steeping water treatment is the key technology in water-saving production of yellow rice wine. Thus we designed a fermenting equipment integrating rice steeping, rice cooking and fermentation together. Such equipment had the following technical features: in situ rice steeping, in situ rice steaming, in situ fermentation, and recycling of rice steeping water, which could not only save containers, reduce materials transferring, save manpower and energy consumption, but also save the use of production water greatly and achieve zero discharge of high COD rice steeping water. There was no difference in physiochemical indexes and sensory evaluation between the produced wine and the wine produced by traditional techniques.
英文关键词 yellow rice wine; water-saving production; rice steeping water; COD; fermentation equipment
      

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