一种醒酒快的米香白酒大米处理工艺研究  

Study on the Raw Material Processing Technology for Mixiang Baijiu with Short Sobering Time

作　　者：刘幼强 黄茂 何松贵 LIU Youqiang;HUANG Mao;HE Songgui(Jiujiang Distillery Co.Ltd.,Foshan,Guangdong 528203,China)

机构地区：[1]广东省九江酒厂有限公司,广东佛山528203

出　　处：《酿酒科技》2025年第2期52-55,共4页Liquor-Making Science & Technology

摘　　要：为了解决米香型白酒高醉度、醒酒慢的问题,本研究通过添加蛋白酶、脂肪酶水解大米原料中的蛋白质和脂肪,降低能够造成白酒发酵过程产生大量杂醇油的蛋白质和产生杂味的脂肪。结果表明,大米经过3倍45℃清水,加0.05‰脂肪酶浸泡2 h,加入2‰乳酸后再加入0.2‰蛋白酶继续浸泡2.5 h,发酵米酒的杂醇油、糠醛、高级脂肪酸乙酯等降低明显,杂醇油降低至0.89 g/L,同时解决了米酒杂味和后苦的问题,酒体更加清雅醇净和绵甜,风味更佳;通过小鼠醉度和醒酒时间验证,醉度0.81为低醉水平,醒酒时间272.6 min±20.1 min,与对比酒样比较醒酒更快;人体测试平均醒酒时间4.14 h<5 h,醒酒快人员占比83.3%>55%,判定为醒酒快。In order to lower the intoxication level and shorten the sobering time of Mixiang Baijiu,we added protease and lipase to hydrolyze the protein and fat in rice,thus reducing the content of fusel oil and unpleasant taste of Mixiang Baijiu.The results showed that when the rice was soaked in 3 times 45℃water with 0.05‰lipase for 2 hours,then adding 2‰lactic acid and 0.25‰protease and soaked for another 2.5 hours,the contents of fusel oil,furfural and higher fatty acid ethyl ester were significantly reduced.The content of fusel oil was reduced to 0.89 g/L,which solved the problems of unpleasant taste and bitter aftertaste of Mixiang Baijiu,making the liquor body mellower,cleaner and sweeter.Mice drunkenness and sobering time tests showed that the intoxication level of the improved product was low(0.81),and the sobering time was shorter than the control group(272.6±20.1 min).The average sobering time in human tests was 4.14 hours,and the proportion of fast sobering individuals was 83.3%.

关 键 词：蛋白酶 脂肪酶 米香型白酒 醒酒快 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]