酿造业典型加工废弃物资源化利用研究进展

惠明; 郑桂朋; 田青; 白园园; 田海龙

doi:10.12187/2023.05.001

酿造业典型加工废弃物资源化利用研究进展

1. 河南工业大学生物工程学院, 河南郑州 450001;
2. 工业微生物菌种选育与保藏河南省工程实验室, 河南郑州 450001;
3. 河南金尚明蓝环境科技有限公司, 河南郑州 451162

作者简介: 惠明(1969-),男,河南省南阳市人,河南工业大学教授,博士,主要研究方向为工业微生物与发酵工程。E-mail:huiming@haut.edu.cn;

基金项目: 河南省重大科技专项项目(181100211400-8)
中图分类号: TS261.9

Research progress on resource utilization of typical brewing industry processing waste

1. College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China;
2. Henan Provincial Engineering Laboratory of Preservation and Breeding of Industrial Microbial Strains, Zhengzhou 450001, China;
3. Henan Jinshang Minglan Environmental Technology Co., Ltd., Zhengzhou 451162, China
Received Date: 2023-02-13
Accepted Date: 2023-07-09

CLC number: TS261.9

摘要: 基于酿造业典型加工废弃物产量大、营养成分丰富等优点,综述了酱渣、酒糟和醋糟这3种典型酿造业加工废弃物的营养成分特点、资源化利用研究现状和面临的主要问题。认为:酱渣富含大豆粗蛋白质、粗纤维等营养成分,其资源化利用主要集中在高蛋白饲料、有机肥料、大豆异黄酮等产品的研发,但需克服高盐分所带来的技术问题;酒糟富含粗纤维、粗蛋白质、氨基酸等营养成分,其资源化利用主要集中在生物沼气、液态肥料、保健食品等领域,但其含有的醇类物质易导致二次发酵,引起酸化和腐败现象;与酱渣和酒糟相比,醋糟的营养成分种类较少且含量较低,主要用于饲料、肥料等有机产品的开发,但其高酸度易抑制微生物发酵活性,是醋糟资源化利用过程中面临的主要问题。未来可在高耐受能力优良菌株选育、高效分离纯化技术、微生物高密度发酵技术耦合先进膜过滤技术等方面开展深入研究,以进一步提高我国酿造业典型加工废弃物的资源转化效率和高值化利用程度。
- 酿造业 /
- 加工废弃物 /
- 酱渣 /
- 酒糟 /
- 醋糟 /
- 资源化利用
Abstract: Based on the advantages of large yield and rich nutrients content of typical processing waste in the brewing industry, the characteristics of nutrient content, current status of research on resource utilization and major problems faced by three typical processing waste in brewing industry, soy sauce residue, distiller's grains and vinegar residue, were reviewed as follows. The soy sauce residue, which are rich in soybean crude protein, crude fiber and other nutrients, are generally used to generate high-protein feed, organic fertilizer, soybean isoflavones and other products, but it is necessary to overcome the technical problems caused by the high salt content.The distiller's grains, rich in crude fiber, crude protein, amino acids and other nutrients, and its resource utilization mainly focuses on the fields of biological biogas, liquid fertilizers and health food, etc., while its high content of ethanol can easily result in secondary fermentation, causing acidification and corruption. Compared with soy sauce residue and distiller's grains, vinegar residue has fewer types and lower content of nutrients, which are mainly used for the development of animal feed, fertilizer and other organic products. However, its high acidity tends to inhibit microbial fermentation activity. In the future, in-depth research could be carried out in the breeding of excellent strains with high tolerant capacity, efficient separation and purification technology, microbial high-density fermentation technology coupled with advanced membrane filtration technology, etc., so as to further improve the resource conversion efficiency and high-value utilization of the typical processing waste of China's brewing industry.
- brewing industry /
- processing waste /
- soy sauce residue /
- distiller's grains /
- vinegar residue /
- resource utilization
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沈阳化工大学材料科学与工程学院沈阳 110142

酿造业典型加工废弃物资源化利用研究进展

作者简介: 惠明(1969-),男,河南省南阳市人,河南工业大学教授,博士,主要研究方向为工业微生物与发酵工程。E-mail:huiming@haut.edu.cn;

Research progress on resource utilization of typical brewing industry processing waste

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通讯作者: 陈斌, bchen63@163.com

酿造业典型加工废弃物资源化利用研究进展

作者简介:惠明(1969-),男,河南省南阳市人,河南工业大学教授,博士,主要研究方向为工业微生物与发酵工程。E-mail:huiming@haut.edu.cn

English Abstract

Research progress on resource utilization of typical brewing industry processing waste

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酿造业典型加工废弃物资源化利用研究进展

作者简介: 惠明(1969-),男,河南省南阳市人,河南工业大学教授,博士,主要研究方向为工业微生物与发酵工程。E-mail:huiming@haut.edu.cn;

Research progress on resource utilization of typical brewing industry processing waste

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通讯作者: 陈斌, bchen63@163.com

酿造业典型加工废弃物资源化利用研究进展

作者简介:惠明(1969-),男,河南省南阳市人,河南工业大学教授,博士,主要研究方向为工业微生物与发酵工程。E-mail:huiming@haut.edu.cn

English Abstract

Research progress on resource utilization of typical brewing industry processing waste

目录