黃酒工業(yè)米漿水回收利用關(guān)鍵技術(shù)研究及其應(yīng)用.pdf

1、浙江大學(xué)碩士學(xué)位論文黃酒工業(yè)米漿水回收利用關(guān)鍵技術(shù)研究及其應(yīng)用姓名：李海霞申請學(xué)位級別：碩士專業(yè)：食品工程指導(dǎo)教師：何國慶20120306浙江大學(xué)碩士學(xué)位論文AbstracrtAbstractRiceserifluxandricesprinklingwateraretheby—productintheyellowricewineproductionprocess，whicharerichinprotein，carbohydrates，v

2、itamins，organicacidsandupto18alTlinoacidstheyaretreasurewhentheyareused，otherwisewillpollutetheenvironmentButthereislittleresearchonthereusemethodsofriceseriflux，ricesprinklingwaterandtheprecipitateofriceserifluxThepaper

3、developednewreusemethodstomakeallthericeserifluxandrice—sprinklingwaterusedinthewineproductionprocess，makingmaximaluseoftherice’SeffectivecomponentsThepollutantsofficeserifluxandrice—sprinklingwaterinthewineindustryandth

4、epollutantsofriceserifluxwhichWaSobtainedfromsteepingdifferentvarietiesofriceandsteepingriceatdifferenttemperaturesinthelaboratorywereassessed，theresultsshowedthattheCODerandBOD5ofriceSerifluxandricesprinklingwaterwereve

5、ryhi曲andwouldcauseseriousenvironmentalpollutionThericevarietiesandtemperatureswouldaffectitsorganicscompositionTheorganicsandmicrobeschangesintheprocessofsteepingandclarifyingcyclicallywerestudiedTheresultshowedthatrices

6、erifluxcouldenrichitsbeneficialmicrobesandimproveutilizationofrawmaterialsintheprocessofsteepingandclarifyingcyclicallySOthericeSerifluxwasusedtosteepricecyclicallyandricesprinklingwaterWasaddedtofermentingmash，makingthe

7、wastewaterreusedTheorganicsandmicroflorainthefermentedgrainswerestudiedthroughtracingthesamplinginfermentationprocess，whichinitiallyrevealedwiththeincreasingcyclingtimesofriceseriflux，theacidoffermentingmashincreased，acc

8、eleratingthefermentationprocessandimprovingthealcoholyield，thealcoholcontentof20days’fermentedgrainsincreasedfrom165％inthefirstgroupto174％inthefifthgroup，andtheyeastnumberinthericeserifluxgroupWashigherthanthatinthempwat

9、ergroupInadditiontheyeastnumberandthealcoholcontentinthericesprinklingwatergroupwerehigherthanthatinthe郇watergroupThusthisreusemethodisbeneficialtoyeastpropagationCanacceleratethefermentationprocessandimprovethealcoholyi