Harmless treatment method for rice vinasse

• Main Authors: LI JIAYU, LIU SHENGGANG, YANG TAO, LAN CAIHONG, WU JIAN, LIN QINLU, ZHU HE, YIN ZHIHUA, YANG YURONG, XU SHUAIZHE
• Format: Patent
• Language: Chinese; English
• Published: 16.06.2020
• Subjects: FODDER; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

The harmless treatment method for rice vinasse comprises the following steps: (1) pretreating the rice vinasse; (2) grinding into thick liquid by a colloid mill; (3) spray drying; (4) packaging. The colloid mill technology is combined with the spray drying technology, after fermented grains are fermented and distilled, the grains can be discharged for continuous operation, pulping, drying and powdering, and the occupied area does not need to be stocked; the dried and vacuum-packaged rice wine lees powder can resist long-distance transportation, and is convenient and safe; no waste liquid, sludge or waste gas is generated in the treatment process, the treatment mode can be continuously carried out, and the method is safe, environmentally friendly, controllable in step, economical, efficientand suitable for industrial production; the prepared rice vinasse dry powder has protein content of more than or equal to 25% and starch content of more than or equal to 60%, can be used in the feedindustry, can also be used