黄酒酿造米浆水处理技术的研究进展

Research Progress in the Treatment of Rice Steeping Water in Yellow Rice Wine Production

黄酒酿造米浆水是黄酒浸米工序中的副产物,含有丰富的淀粉、蛋白质、糖类、有机酸等营养物质,弃之会严重污染环境,合理利用则变废为"宝"。介绍了微生物法、吸附法以及回收综合利用在处理黄酒酿造米浆水方面的研究现状及应用,探讨了适合黄酒企业的米浆水处理技术的发展方向。

Rice steeping water is the by-product of rice steeping process and it contains rich nutrients including starch, protein, sugar, organic acids, etc. The discharge of rice steeping water will seriously pollute the environment, however, scientific recycle of rice steeping water could produce satisfactory economic benefits. In this paper, we introduced the research progress in the treatment office steeping water, such as micro- biological method, absorption method, and the comprehensive utilization of rice steeping water. Furthermore, the development directions of rice steeping water treatment technology were discussed.