摘要
泡粮作为川法小曲酒生产过程中必不可少的一道工序,能使粮食吸水膨胀,使淀粉结构松弛,为蒸煮糊化创造条件。泡粮废水作为酿酒废水的主要部分之一,对其进行分析检测是开发高效处理手段和资源化利用的必要步骤。本文对泡粮废水的水质经行了检测分析,并利用傅里叶红外光谱、元素分析、紫外分光光度法等对泡粮水中的具体有机组分进行了检测分析。水质分析结果显示泡粮水是一种COD_(Cr)和BOD_5含量高、总氮和总磷含量高的“三高”工业废水,指标远高出了国家废水的排放标准。有机组分分析结果表明,泡粮废水是富氧有机物,含有较多的可溶性多糖和酸类物质,具有资源化回收利用的价值。
As an essential process in the production of Sichuan style Xiaoqu Baijiu,soaking grains can make the grains absorb water and expand,relax the starch structure,and create conditions for steaming and gelatinization.As one of the main components of brewing wastewater,it is necessary to analyze and detect the grain soaking wastewater,which is beneficial for developing efficient treatment methods and resource utilization.The paper analyzed the water quality of grain soaking wastewater and tested the organic components in brewed grain water using Fourier transforminfrared spectroscopy,elemental analysis,UV spectrophotometry,and other methods.The water quality analysis results showed that the grain soaking wastewater was a type of industrial wastewater with high CODCr and BOD5 content,as well as high total nitrogen and total phosphorus content,and its indicators far exceed the national wastewater discharge standards.The organic component analysis results indicated that grain soaking wastewater was rich in oxygen organic compounds,containing a lot of soluble polysaccharides and acid substances,and possessed the value of resource recovery and utilization.
作者
高志渊
陈涛
郑兴文
黄志久
孙铜
GAO Zhiyuan;CHEN Tao;ZHENG Xingwen;HUANG Zhijiu;SUN Tong(College of Chemical and Environmental Engineering,Sichuan University of Light Chemical Technology,Zigong 643000,Sichuan,China;Zui Qingfeng wine limited company,Luzhou 646000,Sichuan,China)
出处
《酿酒》
CAS
2024年第3期57-61,共5页
Liquor Making
基金
四川省科技计划重点研发项目(2022YFS0553)
四川轻化工大学研究生创新基金项目(Y2023063)
泸州老窖研究生创新基金项目(LJCX2023-10)。
关键词
酿酒废水
泡粮水
水质分析
有机物检测
多糖
Baijiu brewing wastewater
grain soaking wastewater
water quality analysis
organic compounds detection
polysaccharide
