米种及精磨对米香白酒风味、醉度及醒酒速度的影响研究  

Effect of Rice Variety and Polishing Degree on the Flavor,Drunkenness and Sobering Time of Mixiang Baijiu

作　　者：郭梅君 卫云路 刘幼强 何松贵 吴振强[2] GUO Meijun;WEI Yunlu;LIU Youqiang;HE Songgui;WU Zhenqiang(Jiujiang Distillery Co.Ltd.,Foshan,Guangdong 528203;South China University of Technology,Guangzhou,Guangdong 510006,China)

机构地区：[1]广东省九江酒厂有限公司,广东佛山528203 [2]华南理工大学,广东广州510006

出　　处：《酿酒科技》2025年第3期34-37,43,共5页Liquor-Making Science & Technology

基　　金：广东省九江酒厂企业项目。

摘　　要：为了从风味好、醉度低、醒酒速度快角度筛选最适合米酒发酵的米种以及米种的最佳精米率,本研究对32种米种以及不同梯度的精磨大米进行发酵,结合理化指标检测、口感品评、醉度和醒酒速度测试,综合评价最佳米种和精米率。结果表明,桃湘、辽粳294、左龙右凤、泰优390、唐美、益优701六个米种,酿酒风味极佳,而且醉度均<0.9;经过小鼠和人体醒酒速度验证,显著快于市售酒样,属于醒酒快酒体;随着精米率的提高,大米的杂质越来越少,杂醇油和乙醛含量均逐渐降低,酒体的纯净度也越来越高,米香更清雅,口感更醇甜爽净,醉酒度越来越低,醒酒速度更快;精米率至少要达到80%才能达到醒酒快的标准。通过米种筛选和米种精磨,可以有效提高白酒的风味质量,控制米酒乙醛和杂醇油含量,使米香白酒的风味口感更好、醉度更低、醒酒更快。To select the most suitable rice variety and polishing degree for the production of Mixiang Baijiu from the perspectives of flavor,drunkenness and sobering time,fermentation tests on 32 rice varieties with different polishing degrees were carried out,and the physicochemical indexes,taste,drunkness and sobering time of the produced Baijiu were tested.The results showed that,Taoxiang,Liaojing 294,Zuolong Youfeng,Taiyou 390,Tangmei and Yiyou 701 were the most suitable rice varieties;the Baijiu produced from these rice varieties had excellent flavor,and drunkenness<0.9;mice and human tests showed that the sobering time of the Baijiu produced from these rice varieties was significantly shorter than that of the commercially available Baijiu samples.With the increase of the rice polishing degree,the content of fusel oil and acetaldehyde in Baijiu was gradually reduced,the purity of the liquor body was increased,the taste was better,the drunkenness was lower,and the sobering time was shorter.The rice polishing degree should reach at least 80%to meet the standard of short sobering time.Through the selection of rice variety and polishing degree,the flavor quality of Baijiu was effectively improved,the content of acetaldehyde and fusel oil in Baijiu was controlled,and the produced Mixiang Baijiu had better taste,lower drunkenness and shorter sobering time.

关 键 词：米香白酒 米种 精米率 风味 醉度 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]