酿酒米浆水循环利用方法的研究

研究了以硅藻土，活性炭为吸附剂对传统黄酒酿造生产的酸度在6.0g/L左右的米浆水进行吸附澄清处理的工艺。通过条件试验和正交试验，确定了米浆水澄清的最适工艺条件。结果表明，在最适工艺条件下，即当用石灰乳调米浆水pH为8．0，硅藻土加量为6.0g/L，活性炭加量为8.0g/L，静置吸附时间为30min时，处理后米浆水的透光度可达85．0％。通过米浆水澄清循环浸米七次，酿酒七次及从米浆水中回收的有机物酿酒七次，并与自来水浸米酿酒对比，从而表明，米浆水澄清循环浸米可以缩短浸米时间，米浆水酸度提前到达。酒样指标与《黄酒》国标GB／T13662－2000和《绍兴酒》国标GB17946－2000完全相符。米浆水澄清循环浸米水的回用率约为70％。

Study on method of recirculation and reclamation of rice milk in yellow rice wine production

The treatment technology which defecated rice milk whose degree of acidity was about 6.0 g/L in the production of traditional yellow rice wine was studied. The optimum technological conditions were determined with orthogonal experiments and condition tests. The results showed that the light transmittance of clear liquor was above 85.0% when pH value was 8.0 with lime-milk conditioning with the dosage of celite being 6.0 g/L,the dosage of activated carbon being 8.0 g/L, and the adsorption time being 30 min. Compared with brewing yellow rice wine with rice soaked by water, the experiments with the 7-time circulation methed showed that the time needed for soaking the rice could be shortened with the rice milk reached ahead. The yellow rice wine backbone met the yellow rice wine standards GB/T13662-2000 and the Shaoxing wine standards GB17946-2000 by soaking rice with rice milk defecated circularly and by brewing yellow rice wine with rice soaked by the clear liquor and organics recovered from rice milk. The water recovery from rice milk was about 70%.