基于风味优化的米香型白酒低度化和现代化  

The Low Alcohol and Modernizing Producing of Rice Flavor Liquor Based on Flavor Optimization

作　　者：郝俊光 戴梓茹 柯锋 梁振荣 叶静萱 吴金燕 HAO Junguang;DAI Ziru;KE Feng;LIANG Zhenrong;YE Jingxuan;WU Jinyan(Qinzhou Key Laboratory of Food Flavor Analysis and Control,College of Food Science and Engineering of Beibu Gulf University,Qinzhou 535011;Guangxi Tianlongquan Distillery Co.,Ltd.,Luocheng 546408)

机构地区：[1]钦州市食品风味分析与调控重点实验室,北部湾大学食品工程学院,钦州535011 [2]广西天龙泉酒业有限公司,罗城546408

出　　处：《食品工业》2021年第4期311-315,共5页The Food Industry

基　　金：广西壮族自治区河池市科技计划项目(AB198802)。

摘　　要：随着白酒消费习惯改变及产业设备技术发展,以风味优化、效率提升为前提的米香型白酒的低度化和现代化生产成为发展趋势。对近10年米香型白酒相关研究进行综述,为企业优质化生产提供参考。对米香型白酒的甜味、酸味、涩味、苦味、香味及"上头"的潜在风味物质组成进行介绍;对米香型白酒低度化生产可能引发浑浊、苦味、水味等质量问题与对策,以及现代化生产所涉及的机械化生产和精细化生产进行诠释;从菌种选择、工艺优化和关键风味物质如高级醇、酯、苯乙醇、多元醇等角度,阐述米香型白酒风味优化方向。With the change of liquor consumption preferences and the developments of equipment and technology, the low alcohol and modernizing production of the rice flavor liquor, which is based on flavor optimization and efficiency improvement, turns to be inevitable trend. In order to provide enough on-hand scientific and technological information to support the optimizing process of rice flavor liquor production, the relevant researches on rice flavor liquor of last decade were reviewed. The potent compounds of sweet, sour, bitter, astringent, aroma and "hangover headache" were introduced;The problem and solution measures of the quality problems causing by low alcohol such as haze, bitter, dull as well as the detailed conception of low alcohol and mechanic production in the name of modernization production of rice flavor liquor were summarized;The optimization of microbial starters, the exploration of innovation of procedure as well as and the development of orientated optimization of high alcohol, ester, phenyl ethanol and polyalcohol were reviewed.

关 键 词：米香型 白酒 低度 现代化 风味优化 

分 类 号：TS262.34[轻工技术与工程—发酵工程]