Quy trnh sn xut Saeukraut

GVGD: L Vn Vit Mn

B GIO DC V O TO TRNG I HC M TP. HCM KHOA CNG NGH SINH HC

BO CO

GVGD: L Vn Vit Mn NHM THC HIN:

1. Tng Vn Tri 2. Nguyn Th Ngc Yn

0953010779 0953010

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Quy trnh sn xut Saeukraut

GVGD: L Vn Vit Mn

Thnh ph HCM , ngy ..... thng...... nm 2012 MC LC

I.

TNG QUAN V SAEUKRAUT..............................................................3 ......................................................................................................................

1. Gii thiu v Saeukraut......................................................................................3 2. Thnh phn dinh dng.....................................................................................4 3. Li ch ca Sauekraut........................................................................................4 II.

TNG QUAN V NGUYN LIU............................................................5

1. Bp ci...............................................................................................................5 2. Mui..................................................................................................................8 3. Nc..................................................................................................................9 III. 1. 2. 3. 4. 5. IV.

17 C S L THUYT CA QU TRNH LN MEN..............................10 Vi khun lactic.................................................................................................10 Ln men lactic..................................................................................................10 Qu trnh ln men............................................................................................12 Cc giai on trong qu trnh ln men.............................................................13 Cc vi sinh vt tham gia vo qu trnh ln men................................................14 QUY TRNH CNG NGH.....................................................................15 Lm sch..........................................................................................................15 Lm ho...........................................................................................................15 Thi nh...........................................................................................................16 p mui.........................................................................................................16 Phi trn..........................................................................................................16 Ln men...........................................................................................................16 ng bao b......................................................................................................17 Bin i nguyn liu sau qu trnh mui chua.................................................18 Cc yu t nh hng n qu trnh mui chua...............................................18 SN PHM SAUEKRAUT......................................................................18

1. 2. 3. 4. 5. 6. 7. 8. 9. V.

1. Ch tiu cht lng ca sn phm....................................................................18 2. Mt s hin tng h hng trong qu trnh ln men........................................19
VI. TI LIU THAM KHO................................................................................20

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Quy trnh sn xut Saeukraut

GVGD: L Vn Vit Mn

Lng thc, thc phm l nhu cu khng th thiu ca con ngi. chnh v vy m con ngi lun tm cch ch bin lng thc thc phm thnh nhng dng thc phm khc nhau, rt a dng v phong ph. T lu, cc sn phm ln men l mt trong nhng sn phm truyn thng ph bin khp ni trn th gii. Ngoi hng v c trng, cc sn phm ln men cn c tc dng cha bnh nh yaourt gip tiu ha tt, phng bnh ng rut. c bit cc sn phm mui chua rau qu vi qu trnh ln men ng trong nguyn liu rau qu bi vi khun lactic, c tc dng to h vi khun c ch cho ng tiu ha. Rau qu mui chua tuy khng phi l thuc thun ty nhng dng lm thc n rt tt cho ngi mc chng bo ph, tiu ng v n t glucid v kh nng sinh nhit thp. Sauekraut l mt trong nhng sn phm rau qu mui chua, ln men vi khun lactic. Vi ngi c, Sauekraut tr thnh mn n in hnh ca dn tc. mn n b dng ny khng c cholesterol v c bit l rt ngon. Trong i sng hin nay, sn phm ng hp ang ngy cng thng dng nhm iu ha thc phm cc vng, tit kim thi gian cho vic ch bin thc phm. V vy phng php bo qun sau mui chua bng cch ng hp, thanh trng cng c quan tm n.

I. TNG QUAN V SAUEKRAUT.

1. Gii thiu v Sauekraut Khong 200 nm trc Cng Nguyn, ngi Trung Quc ln men bp ci trong ru. Sau Genghis Khan thay ru bng mui trong cch lm bp ci chua v du nhp mn n ny qua Chu u.Ti c bp ci chua tr thnh mn n a thch v c t tn l Sauerkraut. Bp ci chua c v hi chua, mm v thm mi gia v, thng c n chung vi xc xch hay gi heo quay gin. N gip tng thm s ngon ming v tng thm bo, d tiu ha. Mt s nghin ca cho thy Sauerkraut l mn n tt cho sc khe. Trong Sauerkraut khng c cht bo v cholesterol, c nhiu calorie, cht s, vitamin C, K, B6, cht st, folate, canxi v nhiu thnh phn dinh dng khc.

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Quy trnh sn xut Saeukraut

GVGD: L Vn Vit Mn

Hnh 1. Sauekraut

2. Thnh phn dinh dng.

Bng 1.1 thnh phn dinh dng ca Sauekraut Nutritional value per 100 g (3.5 oz) Energy Carbohydrates Sugars Dietary Fibre Fat Protein Water Vitamin C Iron Sodium 78kJ ( 19kcal) 4,3g 1,8g 2,9g 0,14g 0,9g 92g 15mg 1,5 mg 661 mg

3. Li ch ca Saeukraut Sauekaut thng c s dng trong cc ba n hng ngy, n gip tng thm s ngon ming v gim i bo, d tiu ha. Trong bp ci chua

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Quy trnh sn xut Saeukraut

GVGD: L Vn Vit Mn

khng c cht bo v cholesterol, c nhiu calorie, cht s, vitamin C, K, B6, cht st, folate, canxi v nhiu thnh phn dinh dng khc. Sauekraut cn c dng nu cc mn n nng hoc lnh rt ngon ming. y cng l mt nguyn liu a nng, c th dng lm mn khai v, sp, hm, salad v cc mn n chnh khc Sauekraut c lm t nguyn liu ti, khng qua nhit, gj c nhiu cc vitamin trong rau qu, gip c th hp th c vitamin Sauekraut cung cp mt lng x ln cho c th, gip c th tiu ha tt v hn ch mt s bnh do thiu x gy ra nh bnh tr. To bn, ung th ng rut Sauekaut l mt mn n c cha mt s vi sinh vt c li cho ng rut. Trong Saeurkraut c cha chng vi sinh vt lactobacillus plantarum. Lactobacillus plantarum c kh nng sinh ra khng sinh v c ch mnh nhng vi sinh vt gy hi nh E.coli, Samonella, Ngoi ra cc vi sinh vt ny s to cc enzyme chuyn ha ng v tinh bt trong bp ci thnh acid lactic to v chua cng nh to cc enzyme phn hy mt phn cc protein trong thc phm, gip cho c th hp th d dng hn.

II. TNG QUAN V NGUYN LIU.

1. Mt vi nt v bp ci:
Thuc h ci, pht sinh t vng a Trung Hi. N l cy thn tho, sng hai nm v l mt thc vt c hoa thuc nhm 2 l mm vi cc l to thnh mt cm c hnh gn nh hnh cu c trng. N c bit n t thi Hy Lp v La M c i. nc ta ci bp c trng trong v ng xun cc tnh pha bc, min trung v Ty Nguyn. Ci bp thuc nhm rau c ngun gc n i, nhit xun ha ( nhit cn thit phn ha mm hoa) l 1- 100C trong khong thi gian 15-30 ngy ty thuc vo thi gian sinh trng ca ging.

Hnh 2.1 bp ci 1.1 Phn loi: Ci bp c th chia lm 3 loi: Ci bp trng: c gi tr chu u v chu . C thi gian sinh trng ngn, cun bp sm v cht lng cao. Ci bp : C thi gian sinh trng di, l nh. Page 5

Quy trnh sn xut Saeukraut Ci bp xavoa: L xon, ni g. 1.2 thnh phn ha hc (% khi lng).

GVGD: L Vn Vit Mn

a. Nc. Chim 81%, nc l dung mi ha tan ca nhiu cht hu c, cht khong v ng thi cng l cht tham gia vo cc qu trnh xy ra bp ci. Trong qu trnh sng nu hm lng nc trong bp ci b mt i 5-7% th bp ci s b ho, nh hng n qu trnh trng, co nguyn sinh ph v s trao i cht bnh thng trong t bo, mt khc nc cn lm kch thch s hot ng ca cc men trong bp ci. Trong bp ci nc thng tn ti hai trng thi: trng thi nc lin kt v trng thi nc t do Nc t do l loi nc thng c cha trong t bo, l dung mi ha tan ca cc cht nh: ng, acid hu c, cc mui khong v cc cht khc. Chng d b tch ra khi t bo khi phi hoc sy, s lng nc t do trong bp ci nhiu hn so vi s lng nc lin kt. Nc lin kt l phn nc tham gia vo cc thnh phn keo ca cc mixen keo v ng thi l lng nc cha cc ion hoc phn t ca cc cht ha tan, chng ta kh lam nc lin kt tch khi t bo ca bp ci, cc loi bp ci cha nhiu nc t do th nc bc hi cng mnh. Hm lng nc trong bp ci ph thuc vo mc ht nc ca cc cht keo v mc ngm nc ca chng. Cho nn kh nng cha nc m t bo ca bp ci ph thuc vo tng loai ging, mc chn, thi gian v iu kin bo qun trc khi ch bin. b. Guxit Chim 4,9% l mt trong nhng ch tiu quan trng dnh gi cht lng sn phm bp ci. gluxit bao gm: ng, tinh bt, cht x nh: inulin, xenlulo, hemixenlulo, v cc cht khc ng: trong bp ci thng gp nht l glucose v fructose, hm lng ng quyt nh cht lng ca rau, ng cng nhiu th cht lng rau cng tng, rt tt cho qu trnh ln men sau ny. Tinh bt: trong bp ci c hm lng tinh bt rt thp ch gn khong 1%. Xenlulo: chim 1,1%, xenlulo l thnh phn ch yu ca bp ci, c nhim v cu to nn mng t bo v bo v bp ci. Xenlulo c nh hng n mi v, trng thi v tiu ha ca rau ci, rau cng mm hm lng xenlulo thp v d tiu ha c mi v thm ngon. c.protein: chim 1,6%. d. Cc cht khc: Nh pectin, acid hu c, sc t vitamin, cht cha Nit, cht thm, cht khong cng c trong thnh phn ca bp ci nhng vi hm lng thp Bng 2.1. thnh phn dinh dng trong 100g bp ci.

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Quy trnh sn xut Saeukraut Thnh phn dinh dng Nng lng Carbohydrate tiu ha c Carbohydrate khng tiu ha c Cht bo Protein tng Alcohol K Mg Ca P Fe Zn Iod Vitamin C Folate Niacin Riboflavin Thiamin Hm lng 100 3,2 2,5 0,1 1,28 0 170,0 12,0 40,0 26,0 0,47 0,18 0,47 36,6 53 0,234 0,04 0,061

GVGD: L Vn Vit Mn n v tnh KJ g g g g g mg mg mg mg mg mg mg mg g mg mg mg

1.3 Thu hoch v bo qun: Thu hoch: Khi bp ci cun cht th c th thu hoch. Ta dng dao ct v li vi l gi bn ngoi. Bo qun: Nhit thch hp bo qun ci bp l 0 10C. Page 7

Quy trnh sn xut Saeukraut

GVGD: L Vn Vit Mn

Theo nghin cu, trong iu kin thong gi c th bo qun ci bp t thng 10 n thng 5 nm sau v s hao ht trng lng ch khong 12-15%. Ch bin: Ci bp c th luc, nu canh hoc lm salad, mui chua. 1.4 Vai tr ca bp ci. Bp ci vn c bit n l mt loi thc phm c th ch bin c rt nhiu mn n: t n sng, lm gi, nu canh cho n xo... Nhng t ai bit rng, bp ci li c kh nhiu cng dng cha bnh. Cha bnh vim lot d dy- t trng: trong nc p bp ci ti c cha vitamin U, mt loi vitamin c tc dng cha vim lot d dy- t trng. Ngoi ra, n cn lm tng cht khng ca nim mc d dy v rut, bnh thng ha cc qu trnh chuyn ha v lm cho vt lot d dy.

Hnh 2.2 bp ci Thc n chng bo ph: Do gn y ngi ta pht hin c trong bp ci mt cht mi l axit tactronic c tc dng ngn chn qu trnh chuyn ha gluxit thnh lipit, chng c bnh bo ph. Cha ung th: trong bp ci c cha nhiu sulforaphane cht lm tng sn xut cc loi emzyme, gip loi b cc ha cht hot ng t do, ph1 hy cc t bo gy ung th. Tr tiu ng: ci bp c tc dng lm gim qu trnh ng ha glucid v gim ng huyt. 1.5 . La chn nguyn liu bp ci: Dng cc loi bp ci chc, l khng gin qu. Ci bp c kh khong 10%, trong ng chim 5%, protein chim 1 2 %, cho vi khun lactic hot ng bnh thng. Trong bp ci c nhiu vitamin C ( t 26 30mg%) v trong qu trnh mui chua t b tn tht. Ci bp ct b nhng l gi, xanh, ch dng nhng l trng. Sau ct thnh si di, chiu ngang 4 -5 mm. C th b li hoc dng c li v trong li cng c nhiu ng v Vitamin C.

2. Mui.
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Quy trnh sn xut Saeukraut

GVGD: L Vn Vit Mn

Mui l thnh phn quan trng khng th thiu trong qu trnh ln men to sauerkraut, mui to iu kin tt cho qu trnh thm thu dch ng trong bp ci ra ngoi, y l mi trng thun li cho vi sinh vt s dng ln men. Mui c tc dng ch yu l gy ra hin tng co nguyn sinh cht gy ra t bo bp ci, lm dch bo tit ra ng. Nh qu trnh ln men lactic xy ra v sn phm c hng v thm ngon. Hnh 2.3 mui n Tiu chun mui n dng trong ch bin thc phm: da theo TCVN 3973 84; TCVN 3974 84; CODEX STAN 150 1985 Bng 2.2 : Tiu chun mui dng trong ch bin thc phm TN CH TIU Ch tiu cm quan Mu sc Mi V Dng bn ngoi C ht YU CU Trng, trng nh xm, nh vng Khng mi Dung dch mui c 5% v mn thun khit, khng c v l. Kh ro, sch 1 -115mm ( mui phi nc) 1 5mm ( mui phi ct)

Ch tiu ha l Hm lng NaCl tnh theo % khi Khng ln hn 92 97 lng cht kh. Hm lng cht khng ta trong Khng ln hn 0,25 0,4 nc, tnh theo % khi lng cht kh Hm lng m tnh theo % Khng ln hn 9,5 13 Hm lng cc ion tnh theo % khi lng cht kh Ca2+ < 0,3 0,65 Mg2+ < 0,4 1,3 SO42Hm lng kim loi trong mui As Cu Pb Hg Cd < 1,4 2,7 < 0,5 mg/kg < 2mg/kg <2mg/kg < 0,1mg/kg < 0,5mg/kg

3. Nc:
Nc cng c xem l nguyn liu ph ca qu trnh mui chua, ngoi ra nc cn c dng trong qu trnh lm sch nguyn liu trong qu trnh ln men. Tiu chun nc dng trong cng nghip thc phm Page 9

Quy trnh sn xut Saeukraut

GVGD: L Vn Vit Mn

Bng 2.3 Cc ch tiu ha l ca nc ung Chu u ( trch t bng quy nh s 80/778/EEC) Ch tiu n v o Mc khuyn co Mc cho php Mu sc mg/lt thang Pt - Co 1 20 c mg SiO2/lt 1 10 Mi pha long 0 2 ( 120C) 3 ( 250C) V pha long 0 2 ( 120C) 3 ( 250C) cng tng mgCa2+/ lt 60 + Nng ion H pH 6,5 8,5 dn in 400 s/cm (200C) Cr mg/l 25 200 2SO4 mg/l 25 250 NO3NO2NH+4 K Al Ca Mg Na Fe Mn Cu Zn F Pb Se Hg Tng cht kh Oxy ha tan mg/l mg/l mg/l mg/l mg/l mg/l mg/l mg/l g/l g/l g/l g/l g/l g/l g/l g/l mg/l % Oxy bo ha 25 0,05 20 0,05 100 30 20 50 20 3000 3000 50 0,1 0,5 0,2 50 150 200 50

700 50 10 1 1500 >75%

Bng 2.4: Ch tiu vi sinh ca nc ung( quy nh s 80/778/EEC) CH TIU TH TCH MC KHUYN MC CAO NHT CHO PHP

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Quy trnh sn xut Saeukraut MU PHN TCH (ml) Tng s vi khun hiu kh Coliform tng s Coliform phn Facial Streptococci Sulphite reducing clostridia 1000 100 100 100 20 CO 10 cfu ( 370C) 100 cfu ( 270C) 0 0 0 0

GVGD: L Vn Vit Mn Phng php hp (s dng membrane vi lc) Phng php MPN+

MNP <1 MNP <1 MNP <1 MNP < 1

III.

C S L THUYT CA QU TRNH LN MEN

BP CI. 1. Vi khun lactic.

Nhm vi khun lactic rt a dng gm nhiu ging khc nhau, t bo ca chng c th l hnh cu, hnh que, phn bit chng v kh nng ln men ng hnh hay d hnh. Tt c vi khun lactic u c c im chung l: L nhng vi khun Gram dng, khng di ng, khng sinh bo t. Kh nng tng hp nhiu cht cn cho s sng ca nhm vi khun ny rt yu. L nhng vi khun k kh ty tin, vi hiu kh, l loi c kh nng ln men hiu kh cng nh l k kh

2. khi nim v ln men lactic.

Ln men lactic l mt trong nhng qu trnh sinh ha ph bin trong thin nhin, l qu trnh chuyn ha k kh ng vi s tch ly acid lactic trong mi trng ln men. Qu trnh ln men bp ci chua l mt qu trnh ln men lactic phc tp xy ra trong iu kin ym kh vi s tham gia cc vi khun thuc h lactobacteriaceae, trong qu trnh ln men lactic, lng ng c trong bp ci s chuyn ha thnh acid lactic v sn phm ph to cho sn phm c v chua v mi v c trng. Phng trnh ca qu trnh ln men lactic: C6H12O6 2 C3H6O3 + 136KJ ( 32.4 Kcal)

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Quy trnh sn xut Saeukraut

GVGD: L Vn Vit Mn

Hnh 3.1 c ch ca qu trnh ln men lactic 3. Qu trnh ln men.

Hnh 2.2 c ch ln men ca vi sinh vt Qu trnh ln men bp ci thc cht l qu trnh ln men lactic. y l qu trnh chuyn ha ng trong nguyn liu thnh acid lactic nh tc dng ca vi khun lactic trong iu kin ym kh. Vi khun lactic v vi sinh vt gy thi lc u cng c th cng pht trin. Khi acid lactic t n nng cao th c tc c ch hot ng ca vi sinh vt gy h hng rau qu. Trong qu trnh ln men xy ra hng lot qu trnh: thm thu ca cc cht t m bo thc vt, tng sinh khi ca vi sinh vt ( ch yu l vi khun lactic), to ra acid lactic, c ch s pht trin ca vi khun gy thi bi acid lactic v mui, to hng ca sn phm.

4. Cc giai on trong qu trnh ln men.

Qu trnh ln men bp ci gm 3 giai on. Giai on 1: Mui n to p sut thm thu ln nn ng v cc cht dinh dng khc c trong nguyn liu khuch tn vo nc to mi trng thun li cho cc vi sinh vt lactic v mt s vi sinh vt khc hot ng. Trn b mt nc mui xut hin nhng bt kh, l do hot ng ca vi khun

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Quy trnh sn xut Saeukraut

GVGD: L Vn Vit Mn

E.coli v mt s vi sinh vt c kh nng sinh kh khc. Chng vi sinh vt lactic pht trin ch yu trong thi k ny l leuconostoc mesenteroides. l loi cu khun c kh nng sinh kh v acid lactic. pH mi trng s nhanh chng gim xung, cc vi sinh vt c hi s b c ch. Kh CO 2 sinh ra lm tng iu kin ym kh, gp phn c ch vi sinh vt l, ng thi ngn cn c s oxy ha vitamin C v gi c mu sc t nhin ca rau ci. Ngoi ra, s pht trin ca chng ny s lm mi trng bin i, to iu kin thun li cho cc chng vi sinh vt ln men giai on sau pht trin. Khi nng acid ( ch yu l acid lactic) t 0,25 0,3%, n s pht trin chm dn v cht i trong khi cc emzym m n tit ra vn tip tc chuyn ha ng thnh acid lactic. Giai on 2: cc vi khun lactic pht trin mnh m v acid lactic tch t c nhiu. pH ca mi trng gim ti 3 3,5 v c ch hot ng ca cc vi khun gy thi. Chng vi sinh vt lactic ch yu pht trin trong thi k ny l lactobacillus cucumers, B. Brassicae fermentati v 1 s chng khc. y l thi k quan trng ca qu trnh ln men. Trong giai on ny sn phm s tch t c lng acid lactic cao v c c hng v c trng. Khi nng acid t 1,5 2%, cng vi nng mui cao v nhit thp, cc chng ny s gim hot tnh. Giai on 3: mt s chng vi sinh vt lactic khc ( v d:L.pentoacetius...) s tip tc qu trnh ln men v a nng acid ln 2 2,5%. Lng acid lactic tch ly cao quay li c ch hot ng ca chnh nhng vi sinh vt ny. Lc ny, 1 s nm men v nm mc c kh nng phn hy acid lactic s pht trin, lm gim cht lng sn phm. Do vy trong thi k ny, ngn nga hin tng trn, ta c th bo qun sn phm nhit thp ( 240C hoc bo qun trong iu kin ym kh hay bo qun bng acid sorbic, natri benzoat....

5. Cc vi sinh vt tham gia vo qu trnh ln men.

5.1 vi sinh vt ln men Qu trnh ln men mui chua c bt vi vi khun Leuconostoc mesenteroides. L vi khun ln men d hnh sinh acid yu nhng chu mn kh cao v pht trin rt nhanh giai on u ln men. c bit chng sinh kh nhiu CO2 lm gim lng O2 khng kh khuch tn vo mi trng ln men to iu kin k kh gip cho cc loi vi khun khc pht trin tt, ngoi ra cn c tc dng ngn s oxy ha vitamin C v lm mt mu sn phm. Qu trnh ln men tch ly acid n mt gi tr no th vi khun ny khng pht trin na, khi th vi khun lactobacillus plantarum hot ng. Leuconostoc mesenteroides T bo hnh cu, ng knh 0,9 1.2 micron. Thng kt thnh i chui ngn hoc chui di t bo vi khun Gram dng chng thng tm thy cc nguyn liu thc vt v cc sn phm sa. ln men c cc loi ng glucose, fructose, galactose, xytose, sucrose... vi hiu kh Khng thy pht trin trn mi trng khoai ty. nhit thch hp cho s pht trin l 21 250C. Page 13

Quy trnh sn xut Saeukraut

GVGD: L Vn Vit Mn

Khng sinh indol. Khng kh nitrat thnh nitrit. C v tr quan trng trong thc phm nh kh nng to cht thm, chu c nng mui v ng cao. Lactobacillus plantarum: T bo hnh que, kch thc (0,7-1)x(3-8) micron.Thng dng n l hoc kt hp thnh chui ngn, t bo cui chui hi trn. mi trng thch hp t bo vi khun ny tr nn ngn hn, v d mi trng nc p c chua nui 450C, trong sa v nc ln men rau qu tch t nhiu acid. T bo ca chng di hn khi nui cy trong cc mi trng tht. T bo vi khun Gram dng v khng di ng. Ln men lactic ng hnh to acid t cc ng glucose, fructose, arabinose, sucrose, lactose, raffinose, salicin v mantose; ln men yu sorbitol, mannitol, dextrin, glycerol v xylose; khng ln men rhamnose; tinh bt v inulin. Ln men cc ng hexose to acid lactic v CO2. Ln men ng mantose to acid lactic v acid acetic Vi hiu kh. Nhit thch hp cho s pht trin l 300C, khng pht trin nhit di 100C v trn 400C Pht trin yu trn mi trng thch nghing. c im sinh trng trong mi trng lng l lm c mi trng, vi chng c hin tng kt thnh cm. C kh nng lm ng t sa. Lng acid tch t trong mi trng bnh thng khong 1.2%. Khng kh nitrat thnh nitrit trong mi trng bnh thng, ch vi chng c th kh c nhng mi trng c bit. Thng pht trin c mi trng cha 5,5% NaCl. Loi ny c quan h rt gn vi Lac.Casci. Ngun phn lp Lactobacillus Plantarum l cc sn phm ph mai, b, kefir, da, c mui chua, c ci ng, khoai ty, ng ln men, bt bnh m 5.2 vi sinh vt gy h hng. Trong qu trnh mui chua rau, ngoi cc vi sinh vt lactic, cn c cc vi sinh vt l pht trin. Cc vi sinh vt cng phn hy ng nh vi khun butyric, vi khun acetic, cc vi khun gy thi v mt s vi khun khc. Cn thc hin qu trnh mui chua rau sao cho cc vi khun lactic hot ng mnh v c ch c hot ng ca cc vi sinh vt l. Mt s loi nm v vi khun lm h hng nguyn liu nh: Nm Sclerotinia libertiana gy bnh thi trng bp ci, carrot, lm rau c mm v l cun bp ci bin thnh mt khi nhy. Nm Botrytis cinerea gy bnh thi xm rau, hnh v ti. Nm Altenaria gy bnh thi en carrot v nm Sterigmatocytis nigra gy bnh thi en hnh, ti. Page 14

Quy trnh sn xut Saeukraut

GVGD: L Vn Vit Mn

Nm Penicilium glaucum gy bnh thi xanh hnh ti. Vi khun Bacterium carotovorum gy bnh thi cc loi rau c. Nm bnh Colletotrichum lagenarium gy bnh thi hng da chut. Nm men v nm mc gy vng trng trn b mt sn phm mui chua nh Mycoderma, Aspergillus, Torular, Oidium lactis, Penicilium.

IV. QUY TRNH CNG NGH.

s quy trnh cng ngh.

Bp ci

Nc

Lm sch v lm ho

Ct nh

Cho vo thng g, hoc dng c dng mui Mui v nguyn liu ph

Trn mui (2- 25%), gia v

Ln men ( nn cht khi bp ci)

saeukraut

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Quy trnh sn xut Saeukraut

GVGD: L Vn Vit Mn

Thuyt minh quy trnh: 1. Lm sch : Mc ch: loi tr tp cht c hc, gim lng vi sinh vt, bo t trn b mt nguyn liu, ty sch mt s ha cht( thuc tr su, phn bn) Yu cu: m bo v hiu qu cc qu trnh phn ring, sao cho lng tp cht c loi ra l nhiu nht, ng thi lng tn tht nguyn liu l thp nht. m bo yu cu v s ti nhim bn: tp cht sau khi ra sch phi tch ri hon ton khi nguyn liu, chng khng th i vo nguyn liu tr li. Qu trnh v thit b phi c thit k hn ch hin tng ti nhim bn tr li i vi bp ci c lm sch. Cc bin i nguyn liu: Qu trnh ny khng c s bin i nhiu v thnh phn nguyn liu, ch yu l nhng tn thng c hc i vi b mt nguyn liu.

Hnh 4.1 lm sch bp ci 2. lm ho: mc ch: Bp ci c lm ho gip cho qu trnh thi nh c r rng hn v nguyn liu khng b nt khi qua qu trnh thi nh. ng thi gim hm lng nc nhm ngn chn hot ng ca emzym ben trong bp ci lm h hng bp ci. Yu cu: bp ci c lm ho trong thi gian ngn, ch yu trong bng rm, khng c lm ho qu cao, s nh hng n cht lng sn phm. Bin i nguyn liu: trong giai on ny khng nh hng g nhiu n sn phm, ch yu l lm gim hm lng nc trong sn phm, gim kh nng hot ng ca emzym, c s thay i v mu v trng thi. 3. Thi nh: Mc ch: tng din tch tip xc ca nguyn liu vi mi trng ln men, gip bo qun rau qu trong qu trnh ny tt hn. Yu cu: l bp ci c ct thnh si di, c chiu ngang khong 4-5mm, hoc ct thnh ming di 10- 15cm, rng khong 2cm. Bin i nguyn liu: tng din tch tip xc vi, gim hm lng nc, cc hp cht ha hc c trong bp ci r b oxy ha.

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GVGD: L Vn Vit Mn

4. p mui:
Mc ch cng ngh: Chun b:qu trnh p mui s ly i mt phn m ra khi bp ci, gip cho cu trc bp ci mn hn v d thm gia v. Bo qun: p mui s c ch mt phn vi sinh vt trong nguyn liu. Hon thin: qu trnh p mui s gp phn to v cho sn phm. Cc bin i nguyn liu: nguyn liu tng hm lng cht kh do mt i mt lng m, cu trc mm, cc phn ng ha sinh v hot ng ca vi sinh vt u b c ch. Yu cu: nng mui: mui n t 3 -5 %, khng c dng qu nhiu hoc qu t v s nh hng n cht lng sn phm.

Hnh 4.3 trn mui cho nguyn liu

5. phi trn.
mc ch cng ngh: Hon thin to hn hp sn phm cui cng. Cc bin i nguyn liu: Tt c nguyn liu chnh, nguyn liu ph v ph gia c trn u. Qu trnh thm thu bt u xy ra, dch bo t trong nguyn liu c tch ra, cn gia v s thm vo trong nguyn liu.

Hnh 4.4 phi trn gia v

6. Ln men:
Mc ch cng ngh: ch bin v bo qun. Cc bin i cng ngh din ra trong qu trnh ln men: qu trnh ln men bp ci l qu trnh ln men d hnh xy ra trong iu kin ym kh, vi s tham gia ca cc vi khun thuc h Lactobacteriaceae v streptococcus lactics. Trong qu trnh ln

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GVGD: L Vn Vit Mn

men, lng ng c trong bp ci s chuyn ha thnh Acid lactic v cc sn phm ph khc to cho sn phm c mi v chua v mi c trng. Cc bin i trong qu trnh ln men: Sinh hc: bin i sinh quan trng trong qu trnh ln men l s trao i cht v s sinh trng ca vi sinh vt. Ha sinh v ha hc: nhng bin i ha sinh v ha hc trong giai on ny l rt a dng. Chng c th din ra bn trong v bn ngoi t bo v c lin quan n s trao i cht ca ging vi sinh vt s dng. Nhng bin i ha sinh quan trng nht l s chuyn ha ng glucose thnh acid citric. Ha l: trong qu trnh ln men c th xy ra nhng bin i v pha. khi vi sinh vt phn gii c cht thi ra kh CO2, mt phn kh CO2 s c ha tan trong canh trng. Trong qu trinh ln men, pH trong mi trng thay i do s vn chuyn cc cht qua mng t bo, t lm thay i nng ion H+ trong mi trng. Vt l: trong qu trnh ln men, mt s ch tiu vt l ca mi trng nh t trng, nhit s thay i. nh hng ca nhit trong qu trnh ln men: Ngi ta nghin cu v xc nh c rng nhit thch hp nht cho giai on u v giai on hai ca qu trnh ln men l khong 200C. Nhit ny m bo cho vi khun lactic pht trin tng i nhanh, ng thi c ch c qu trnh ln men ph c hi. Do trong sn phm c cht lng tt vi hm lng ru v acid bay hi thp, vitamin C t b tn tht. Nu h nhit ln men xung 10 -120C th thi gian ln men s ko di gp i so vi thi gian ln men 200C. gn 00C th qu trnh ln men hu nh khng xy ra. Khng nn tin hnh ln men nhit cao hn 250C v nh vy c th kch thch vi sinh vt l pht trin mnh. 7. ng bao b: Sn phm c ng bao b thu tinh, bao b plastic. Ci sau khi p xong cho vo l ng kn l li bo qun. Trong thi gian bo qun khng c m l trnh khng kh v vi sinh vt bn ngoi xm nhp vo sn phm. 8. Bin i nguyn liu sau khi mui chua: Bn cht ca qu trnh mui chua l s chnh lch p sut thm thu chit rt cc cht ha tan c trong bp ci,ng thi khuch tn gia v t bn ngoi vo to hng v c trng cho sn phm Bin i vt l Khi lng ring tng ln do mui thay th nc bn trong cc mao qun Th tch nc gim do nc bn trong nguyn liu thm thu ra ngoi di p sut thm thu ca mui Bin i ha l Sn phm tr nn gin hn, mn hn do thay i lin kt nc trong nguyn liu Bin i ha hc Xy ra cc phn ng oxy ha kh, cc phn ng thy phn to mi v c trng Page 18

Quy trnh sn xut Saeukraut

GVGD: L Vn Vit Mn

Hu ht cc cht dinh dng v vitamin u tan vo nc ngm. To ra mt s cht c hm lng rt t v hu nh vo trong nc ngm nh cht thm, vitamin (ch yu l vitamin B) Bin i sinh hc S pht trin v sinh trng ca vi sinh vt trong h tri qua 4 giai on: pha lag, pha log, pha n nh, pha suy vong

9. Cc yu t nh hng n qu trnh mui chua.

Nng mui: mui c tc dng to ra p sut thm thu, v l cht st trng c th gy c ch i vi cc vi sinh vt khc. Hm lng ng c trong nguyn liu ban u: ng trong nguyn liu ban u s c vi sinh vt chuyn ha thnh acid lactic trong qu trnh ln men. Nu hm lng ng trong nguyn liu u qu thp th lng acid tch t trong sn phm s khng t mc yu cu. Khi y sn phm s c hng v km v d b h hng trong qu trnh tn tr. Nhit : nhit ti u vi khun lactic pht trin l 36 420C, nhng nhit ny cc vi sinh vt bt li cng pht trin. Do ngi ta thng gi nhit ln men khng qu 200C, ty thuc dng nguyn liu s dng. Nhng ch khng a nhit xung qu thp, qu trnh ln men c th din tin rt chm. Qu trnh ln men kim chi ch yu thng c tin hnh 5 100C. pH: pH ti thch cho hot ng ca cc vi khun lactic l 3 4,5. iu kin ym kh: qu trnh ln men lactic l s ln men ym kh. Nu c O2 trong qu trnh ln men th vi khun u tin pht trin sinh khi m khng sinh tng hp acid lactic. ng thi iu kin ym kh cng gp phn c ch cc vi sinh vt gy hi. V. SN PHM SAUEKRAUT

Hnh 5.1 sn phm Sauerkraut

1. Ch tiu cht lng ca sn phm:

Theo tiu chun cht lng TCVN 168 1991 v sn phm mui chua: ch tiu ha l:

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GVGD: L Vn Vit Mn

Tng lng acid: qu trnh ln men kim chi thc cht l qu trnh ln men lactic nn tng lng acid ca Sauerkraut c biu din di dng hm lng acid lactic. Lng acid lactic <1% , khong 0.6 0.8% l c th dng c (pH ~ 4). mn (Hm lng NaCl): 1-4% Khi lng: khi lng ci nn ln hn 80% khi lng tng sn phm Ch tiu cm quan: Mu sc: sn phm c mu sc bnh thng, in hnh cho chng loi, kiu dng ng hp v dng sn phm. Dch sn phm trong khng c vng. Trng thi: sn phm c rn chc va phi, gin v b mt khng qu b nhn, mm v nhn, sn phm khng ng mu l. Mi v: sn phm c mi v thm ngon c trng cho nguyn liu hoc cc gia v, thnh phn dng. Ch tiu vi sinh: cc loi nm men,nm mc c kh nng phn gii acid lactic.

2. Mt s hin tng h hng ca sn phm trong qu trnh ln men.

Sn phm b thi, khng Nguyn nhn: Do nng mui hoc acid thp hoc khng y k, nn khng cht, to iu kin cho vi khun hiu kh hot ng, c bit l cc vi sinh vt gy thi, khng. Khi mui, cc vt nn khng c ngm ra k lm sn phm c v l gi l khng. Khc phc: i vi da b khng cng x l tng t trng hp da b thm en, ng thi ra tht sch dng c cha dng v vt dng nn. Nu da b thi th khng cn gi tr s dng na. V vy trong qu trnh bo qun sn phm phi thng xuyn kim tra. Sn phm b vng Nguyn nhn: Trong thi gian tng tr, trn b mt nc nhiu khi c lp vng, do hot ng ca mt s nm men, nm mc. Sn phm c vng b gim cht lng v c khi b hng. E.M.Mark xc nh cc vi sinh vt gy vng l chng Debaromyces, Mycoderma, Pichia, tuy lp vng thng c gi tn l vng Mycoderma . Mt s trong cc nm men chu c nng mui cao. Joslyn thy rng chng c th pht trin trong nc mui c nng 20%. Nu khng loi b c lp vng, n c th gim acid lactic bng cch oxi ho acid ny, ti mc khng c ch ni cc vi sinh vt gy h hng sn phm. Ngn nga: Mt bin php c hiu qu ngn nga hin tng to vng l ph ln mt sn phm mt lp du thc vt trung tnh, dy khong 3mm. nh sng mt tri cng c ch mt s vi sinh vt to vng. C th bo qun sn phm bng tia t ngoi chng vng nhng gi thnh cao. Khc phc: Khi pht hin rau qu c lp vng vn phi vt b ngay lp vng trnh hin tng h hng su xa. Sn phm b mm Nguyn nhn: Vi khun to kh hot ng mnh khi nng mui qu thp, lm dch bo trong nguyn liu tit ra chm v s ln men lactic b chm li. Hoc khi qu trnh ln men xy ra vi cng qu mnh. Khi y, kh sinh ra s lm phng

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GVGD: L Vn Vit Mn

v qu, mm rut qu. Ngoi ra, enzyme pectinoesterase hoc pectipoligalactorunase to ra do mt s vi sinh vt, ch yu l Bacillus vulgatus, phn hu protopectin trong nguyn liu lm sn phm mui chua km dn. Da cn c th b mm do c mui trong thng qu ln, cc lp da pha di thng chu mt p sut ln nn b mm hoc b bin dng. Ngn nga: Thc hin tt cc yu cu ca ch ln men, c bit l nng mui thch hp. iu chnh cng qu trnh ln men ph hp v s dng thit b ln men c kch thc va phi. Sn phm b nht Nguyn nhn: Hin tng nc da b nht l do cc vi khun c v nang pht trin, trong iu kin nc da c hm lng mui v hm lng acid qu thp. Ngoi ra, sn phm b mm cn do mt s chng loi vi sinh vt lactic pht trin qu mnh, trong iu kin nhit qu cao. Theo Poderson, nhit qu cao th L.cucumeris c th gy nht cho sn phm v lm sn phm khng dng n c, tuy khng gy c cho ngi s dng. Ngn nga: trnh hin tng da b mm, nht c th dng bin php nc da ang ln men i v thay bng nc mui mi. Cng c th cht nc da ra, un si, ngui ri li vo sn phm. VI. TI LIU THAM KHO 1. L Vn Vit Mn ( ch bin), Li Quc t, Nguyn Th Hin, Tn N Nguyt Minh, Trn Th Thu Tr, Cng Ngh Ch Bin Thc Phm, NXB i Hc Quc Gia TP. H Ch Minh. 2. Nguyn Ln Dng-Nguyn nh Quyn-Phm Vn Ty-,Vi sinh vt hc,Nh xut bn gio dc,2007,519 tr. 3. Vin Dinh Dng-B Y T-Thnh phn dinh dng thc n Vit Nam,Nh xut bn Y hc,1995. 4. http://tailieu.vn/tag/tai-lieu/l%C3%AAn%20men%20lactic.html 5. http://www.dinhduong.com.vn/story/bap-cai-loai-rau-nhieu-dinh-du-ngnhat-mua-ong 6. http://en.wikipedia.org/wiki/Sauerkraut 7. http://www.sauerkraut.com/benefits.htm

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