Method for treating soy sauce flavor type white spirit vinasse by propagation and ecological transformation of houseflies

Abstract

The invention discloses a method for treating soy sauce flavor type white spirit vinasse by propagation and ecological transformation of houseflies. The method comprises the following steps of: fly seed collection and clean feeding and domestication, induction and stabilization of soy sauce flavor type white spirit vinasse transformation adaptive fly strains, preparation of industrialized fly larva protein production matrix, stabilization of soy sauce flavor type white spirit vinasse production fly strains and production of industrialized fly larva product. Compared with the prior art, the method has the advantages that seed fly-vinasse ecological transformation functional induction, screening, passage and engineering breeding are carried out by adopting a biological technology, and vinasse resource treatment using housefly treatment metabolism as main means is realized by adopting a modern engineering technology; and the method has incomparable advantages of high ecological degree, high bioavailability, short decomposing period (about 7 days), diversification and high quality of products, high additional value of resources, nearly zero emission in production, environmental pollution prevention, high scientific ratio fertilizer efficiency and the like compared with other methods.

Description

technical field [0001] The invention relates to a method for the ecological transformation of housefly breeding and processing the discarded grains of Maotai-flavor liquor, and belongs to the technical field of housefly breeding and distiller's grains treatment. Background technique [0002] The liquor industry is an important economic category in my country and is closely related to agriculture; the current output has reached 8.908 million tons per year, mainly divided into three categories: strong-flavored, sauce-flavored and light-flavored, of which the sauce-flavored type accounts for 10%, and the strong-flavored The type accounts for 70%, and the fragrance type accounts for 15%, with an annual output of more than 30 million tons of waste. How to scientifically recycle waste of liquor and develop the production of raw materials is a common problem in the clean production and sustainable development of liquor. [0003] Liquor brewing uses sorghum, corn, rice and other gra...

AI Technical Summary

Problems solved by technology

However, my country's liquor production adopts a multi-strain mixed solid-state open fermentation method, which is a unique brewing process unique to my country, which has high requirements for the micro-ecological environment of the wine-producing area, and the use of microbial methods to treat liquor waste It is often necessary to introduce new dominant strains of foreign microorganisms, which will easily destroy the original microbial balance of the winemaking area, and have the risk of affecting the unique regional flavor of liquor formed by the open multi-strain mixed solid-state fermentation of Chinese liquor

Moreover, the microbial treatment method has a relatively long fermentation period, generally 30-40 days; the resulting product is relatively single, and the added value of the product is low

[0008] 3. Distiller's grains are treated as industrial raw materials: such as the comprehensive utilization method of Luzhou-flavor liquor discarded grains adopted by Wuliangye Group CN101565187B, the discarded grains are dried and screened, and the rice husks on the sieve are used as fuel, and the burned rice husk ash It is used to produce white carbon black, and the sieved material is used as animal feed. The disadvantage is also the loss of nutrients during the drying process, and the white carbon black industry is a high-energy, high-pollution industry restricted by the state. The environment will inevitably have a certain impact

Wuliangye Group is the largest Luzhou-flavor liquor brewing enterprise in my country. The husk content in distiller’s grains is very high, about 60%, and its annual distiller’s grains can only produce about 4,000 tons of white carbon black. Therefore, although this technology produces Silica is low in cost, good in quality, and has a certain market prospect, but it is not suitable for popularization and application due to the problem of output, and it does not conform to the policy orientation of the national industrial structure adjustment of energy conservation and emission reduction

But the inventor's research shows that: there are many kinds of wine, and the quality of various distiller's grains is also very different due to the difference in raw materials and brewing methods of wine making, and the natural adaptability of housefly is also different.

Cultivate housefly larvae with distilled grains. Due to its high alcohol content, high acidity, and harmful substances such as ethyl acetate and ethyl caproate, the hatching of the fly eggs is slow, the hatching rate is low, and the mature worms are small. poor conversion efficiency

Another scholar reported that only 230 grams of housefly larvae can be obtained per 10 kilograms of wine discarded grains under the condition of adding water to dilute to a water content of 85%, and such cultivation of fly maggots will produce a large amount of sewage, causing environmental problems

At present, there is no relevant technical report on the use of insects for efficient ecological transformation of liquor discarded grains

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