Beer Cold Coagulation Analysis And Extraction Of Valuable Ingredients In The Matter

The method of the combination of pHysical(ultrasound)and chemical (acid hydrolysis) was adopted to study the hydrolysis of fine coagulum and the best technological conditions: the rate of solution and material is 1:20, the temperature is 110℃, the time is 4 h, the concentration of HCl is 4 mol/L and the rate of amino acid accumulation is 71.38%. To compare with ultrasound and conventional heating method, the conclusion is that the ultrasonic hydrolysis has more the conversion rate than the traditional method of heating. The compound of amino acid was prepared by the beer condensate that compared with the commonly materials. This method can shorten the reaction time, simplify the pretreatment of raw materials and play down production costs.On the side, the trace element amino acid chelate complex was prepared by amino-acid which was produced by hydrolyzing and zinc sulfate. It is a new Zinc in human nutrition and feed additives. To study on the parameters of the pH value, temperature chelation, chelation time and the Molar ratio. The result is that the pH value is 7.1, the ratio of total amount of free amino acids and zinc molar is 2:1, chelation time is 30min, the chelation temperature is room temperature, the rate of chelation can reach 99.13%. By the infrared spectrum, It can be deduced that the amino acid compound reacts chemical reaction to Zn (Ⅱ) and comes into being chelation. By the infrared spectrum can be deduced amino acid compound is not related to Zn (Ⅱ) occurred in a chemical reaction to form a chelation. The compound amino acid chelated zinc is a new generation of nutrition, high safely. It can reduce the feed consumption and improve the health of the body. Its economic benefits is significant. The fine coagulum was distilled from the waste water,it can reduce the COD value in waste water, according with requirements of environmental protection.