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酒糟中含有氨基酸、维生素、微量元素等营养因子,可加工生产混合饲料,提高酿酒工业的循环经济效益。解决酒糟中稻壳利用率低的问题,可采用改善工艺、用高粱壳或小米壳或玉米粉代替稻壳、利用微生物发酵酒糟进行营养增值等方法,可提高酿酒工业副产品的利用率和降低成本。 相似文献
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酒糟再利用的研究进展 总被引:2,自引:0,他引:2
《食品与发酵工业》2017,(11):250-256
酒糟是酿酒行业和燃料乙醇工业的主要副产物,随着全球资源短缺局势的发展,考察酒糟资源化利用成为研究热点。该文综述了酒糟在动物饲料工业、纤维素发酵乙醇工业及功能性成分开发等方面的研究进展。现有的研究表明,酒糟中的蛋白质含量较高,可补充动物饲料的蛋白质,但是纤维素含量高则限制了其在饲料中的添加量;降低和转化酒糟中的纤维素不仅可提高其作为饲料添加物的用量,同时也能提高纤维素发酵乙醇的转化率;酒糟中的功能成分开发将是酒糟再利用的有益探索。研究酒糟成分的再利用,可为其更好地应用于饲料工业、纤维素乙醇转化和功能成分提取提供新的思路和指导,因而具有重要的意义。 相似文献
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白酒酒糟的综合利用及其发展前景 总被引:19,自引:8,他引:19
白酒酒糟可制取甘油,培养食用茵,提取复合氨基酸及微量元素,提取植酸和植酸钙,提取蛋白质、生产淀粉酶和纤维素酶,生产饲料和肥料等,其中利用酒糟生产饲料和农肥是彻底解决酒糟的最好方法。利用白酒酒糟生产饲料和农肥不但经济效益可观,而且社会效益也无可估量。 相似文献
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国内白酒工业固体酒糟环保生态化利用的现状及前景 总被引:7,自引:1,他引:7
综述了目前国内固体酒糟环保生态型处理、转化、再利用技术的现状,举例说明使废酒糟资源化,使酿洒过科的各个工业链生态化,从而达到酿酒工业与自然环境的协调发展。 相似文献
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酒糟配合饲料喂生长期肉兔试验江苏省淮阴市饲料公司(223300)时钟玉,唐维可江苏省淮阴农业学校管仁祥江苏省洪泽县饲料厂(223100)孙洪涛酒糟是酿酒的下脚料,据分析其饲用价值较高,利用酒糟生产配合饲料,既可以节约粮食,降低饲料成本,又可以减少环境... 相似文献
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生态酿酒指保护与建设适宜酿酒微生物生长、繁殖的生态环境,以安全、优质、高产、低耗为目标,最终实现资源的最大利用和循环使用。生态经营即按照生态经济学原理,将生态理念融入产前、产中和产后的各经营环节,建立起系统内生产者、消费者、还原者的产业生态链,实现经济发展与环境资源相互协调,企业与社会的可持续和谐发展。沱牌集团在国内率先从生态酿酒过渡到全程生态经营,实现了酿酒经营模式的转变,也充分体现了酿酒由农耕文明到生态文明的历史性跨越。 相似文献
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酒糟综合利用多元化研究 总被引:8,自引:0,他引:8
我国酒糟资源丰富,酒糟中不但含有各种蛋白质和氨基酸,还含有丰富的糖类、脂肪、维生素及无机元素等,具有相当的利用价值。对国内外酒糟的综合利用进行了研究,提出改变传统酒糟利用思路,加快推进酒糟利用多元化发展,充分利用酒糟的剩余价值,不仅可以为企业创造价值,而且可以节能减排。 相似文献
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酒糟是酿酒过程中产生的量大且集中的主要废弃物,营养物质丰富、含水率高、极易腐败变质,使其丢弃或不科学利用不仅造成环境污染,而且导致资源巨大浪费,因此开展酒糟高值化利用研究迫在眉睫。为掌握国内外酒糟综合利用情况,该文综述了近年来酒糟的资源化利用情况,并根据利用方式将其划分为微生物高附加值转化、功能性材料加工、有机物提取三大类,具体包含生物质能源转化、有机肥开发、菌种培育、生物炭材料制备、食品及其包装材料生产、阻燃材料研制、粘合剂提取等。此外,介绍了茅台集团在酒糟综合利用方面的实践与经验,并提出通过闭环循环利用酿酒废弃物的组合方式节约资源、发展循环经济,还对酒糟资源化开发中的短板和未来利用方向进行了分析和展望。 相似文献
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Corn distillers dried grains with solubles (DDGS) has high feed value due to its nutritive contents. The ratio of wet distillers grains (WDG) and condensed distillers solubles (CDS) added during the production process determines the chemical composition of DDGS. Effect of changing this ratio on water sorption behaviour of DDGS, at different temperature, was studied. Five mathematical models were evaluated to explain the sorption behaviour of DDGS. Prediction of sorption isotherm from chemical composition using a four-component model was also investigated. DDGS followed a BET Type III isotherm with higher equilibrium moisture content at increasing relative humidity. Difference in the sorption isotherm curves of DDGS samples reduced as equilibrium relative humidity increased. Equilibrium moisture content of DDGS samples reduced with lowering of CDS quantity added during production process. Modified Halsey equation was found suitable for mathematically explaining the sorption behaviour of DDGS. Binding energy of water molecule with DDGS increased with lowering of CDS level. Sorption behaviour of DDGS can be predicted from the chemical composition of protein, sugar, minerals, starch, fibre and glycerol. Increase in CDS level increased the percent relative deviation of predicted values calculated using the modified four-component model and might be due to the interaction between the chemical compounds present in the samples. 相似文献
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生态酿酒工业以提供生态酒产品为中心,构建循环经济新模式,旨在追求经济效益、社会效益和生态效益的和谐统一,实现人与自然环境、酿酒工业与自然环境、社会环境与自然环境的协调发展。生态酿酒蕰含了道家文化的天人合一思想、马克思主义的生态伦理思想、系统论的整体思想、科学发展观的可持续发展思想,以及生态文明建设的美丽中国思想,代表了酿酒产业未来发展的方向。 相似文献
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Forty-five energy balances were completed with 12 multiparous, lactating Holstein cows in a study designed to determine the energy content of wet corn distillers grains. Treatments were applied in a repeated switchback design and consisted of total mixed diets containing 31.4% corn silage, 18.4% alfalfa hay, and either 30.7% rolled corn and 16.7% soybean meal or 17.0% rolled corn and 31.2% wet corn distillers grains (dry matter basis). Replacement of corn and soybean meal with wet corn distillers grains reduced dry matter intake 10.9% but did not affect milk production. Neither digestible nor metabolizable energy were affected by diet composition. Heat and milk energy output did not differ by diet, but body energy retained was 2.8 Mcal/d less in cows fed the wet corn distillers grains diet. Multiple regression estimates of maintenance metabolizable energy requirement and partial efficiencies of metabolizable energy used for lactation and body energy deposition did not differ by diet. Pooled estimates were 136.2, 0.66, and 0.85, kcal of metabolizable energy/ body weight0.75 per day, respectively. Calculated by difference, wet corn distillers grains was estimated to contain 4.09, 3.36, and 2.27 Mcal/kg of dry matter as digestible, metabolizable, and lactational net energy, respectively. These energy estimates were 7 to 11% and 10 to 15%, respectively, greater than those reported for dried corn distillers grains by the 1989 and 2001 dairy NRC publications. 相似文献
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详细介绍了酿酒行业清洁生产、节能降耗、资源循环利用等技术及该技术的应用效果、社会和经济效益、推广应用前景。 相似文献
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Margareth Batistote Sandra Helena da Cruz Jos Roberto Ernandes 《Journal of the Institute of Brewing》2006,112(2):84-91
Maltose and glucose fermentations by industrial brewing and wine yeasts strains were strongly affected by the structural complexity of the nitrogen source. In this study, four Saccharomyces cerevisiae strains, two brewing and two wine yeasts, were grown in a medium containing maltose or glucose supplemented with a nitrogen source varying from a single ammonium salt (ammonium sulfate) to free amino acids (casamino acids) and peptides (peptone). Diauxie was observed at low sugar concentration for brewing and wine strains, independent of nitrogen supplementation, and the type of sugar. At high sugar concentrations altered patterns of sugar fermentation were observed, and biomass accumulation and ethanol production depended on the nature of the nitrogen source and were different for brewing and wine strains. In maltose, high biomass production was observed under peptone and casamino acids for the brewing and wine strains, however efficient maltose utilization and high ethanol production was only observed in the presence of casamino acids for one brewing and one wine strain studied. Conversely, peptone and casamino acids induced higher biomass and ethanol production for the two other brewing and wine strains studied. With glucose, in general, peptone induced higher fermentation performance for all strains, and one brewing and wine strain produced the same amount of ethanol with peptone and casamino acids supplementation. Ammonium salts always induced poor yeast performance. The results described in this paper suggest that the complex nitrogen composition of the cultivation medium may create conditions resembling those responsible for inducing sluggish/stuck fermentation, and indicate that the kind and concentration of sugar, the complexity of nitrogen source and the yeast genetic background influence optimal industrial yeast fermentation performance. 相似文献
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水与黄酒酿造酒质的关系和要求 总被引:3,自引:0,他引:3
简叙了水在黄酒酿造中的作用以及水中无机成分与酒质的关系,同时将绍兴鉴湖水质和日本酿造用水进行了比较,在此基础上提出了黄酒酿造不同用水的要求和水质的净化处理方法。 相似文献