LUN VN TT NGHIP

CHNG 1 M U
1.1 T VN Ru vang tri cy c xem l nhng thc ung t nhin c li cho sc khe v thc cht l nc tri cy ln men. Tri cy ti khng nhng l sn phm c gi tr dinh dng cao, m cn l thc phm ti phc v trc tip trong i sng hng ngy nh cung cp vitamin, axit hu c, mui khong ... cho con ngi. Chng ta ch bin tri cy bng nhiu phng php to ra cc sn phm khc nhau nhng vn gi c gi tr dinh dng v cung cp nng lng cho con ngi nh: Sn phm tri cy p ng, tri cy nu chn, mt tri cy sy kh, dch tri cy ln men to ra cc sn phm ru, c bit l ru vang tri cy. Mi loi tri cy sau khi ln men u c hng v thm ngon ring bit. Ru vang tri cy l sn phm c a chung nhiu trn th gii v hu ht trong tt c cc bui l hi, cc bui tic gia nh, n l mt trong nhng ung khng th thiu c. Ru vang tri cy tr thnh thc ung truyn thng t xa xa ca ngi u M. Hin nay, ngi Chu cng lm quen vi ru vang tri cy trong mi ba n. nc ta c kh hu nhit i m nn vic bo qun tri cy ti l rt kh, d b thi, hng sau khi thu hoch v vn chuyn nn lm gim phm cht ban u ca tri cy. Do , bn cnh vic bo qun tri cy ti th vic ch bin cc loi tri cy cng c ngha ht sc quan trng nhm nng cao gi tr s dng ca cc loi tri cy v ph hp vi nhu cu, th hiu ca ngi tiu dng. ng thi to ra ngnh sn xut mi gp phn to vic lm n nh v tng thu nhp cho ngi dn. min Nam nc ta, kh hu thun li, cy tri quanh nm, a dng v chng loi. Vo ma qu, cc loi tri cy rt nhiu, gi thnh tr nn r dn n thu nhp thp. Mt trong s loi tri cy l xoi, loi qu ny c nhiu gi tr dinh dng v thnh phn dch qu ph hp ch bin ru vang. Do cn nghin cu sn xut ru vang t xoi v a ra quy trnh sn xut hp l ng dng vo thc t

SVTH: NGUYN TH PHNG

LUN VN TT NGHIP

mang li gi tr kinh t cao hn. y chnh l nhim v ca ti Nghin cu quy trnh sn xut ru vang t xoi. 1.2 MC CH Mc ch ca ti l nghin cu cc iu kin nh hng n qu trnh ln men khi s dng chng nm men Saccharomyces cerevisiae thun chng. T xy dng quy trnh sn xut ru vang xoi c th p dng cho sn xut trn thc t. 1.3 NI DUNG Ni dung chnh ca ti nh sau:
Kho st nguyn liu xoi: T l cc phn ca tri xoi. Thnh phn nguyn liu xoi. Kho st t l enzyme pectinase b sung trch ly dch qu xoi. Nghin cu cc iu kin nh hng n qu trnh ln men: nh hng ca pH. nh hng ca nng cht kh ban u. nh hng ca t l nm men.

nh hng ca thi gian ln men.

Ti u ho cc thng s ln men bng phng php quy hoch thc

nghim. S dng ti u ho theo phng php ng dc nht xc nh s tng thch ca phng trnh hi quy so vi thc t.
Kim tra cht lng sn phm theo TCVN 7045:2002.

nh gi cm quan cht lng sn phm theo TCVN 3215 79.

SVTH: NGUYN TH PHNG

LUN VN TT NGHIP

CHNG 2 TNG QUAN TI LIU

2.1 NGUYN LIU SN XUT 2.1.1 Nguyn liu xoi [7], [13], [20], [23], [24] 2.1.1.1 c im thc vt v hnh thi qu xoi Bng 2.1: Phn loi khoa hc xoi Gii (regnum) Ngnh (phylum) Lp (class) B (ordo) H (familia) Chi (genus) Plantae Magnoliophyta Magnoliopsida Sapindales Anacardiaceae Mangifera

(Ngun: http://www.wikipedia.com.vn)

Xoi thuc h o ln ht, l thn cy g ln, cao 10 15m, tn rng v dy. L n, phin l tng i ln, hnh bu dc di, kch thc trung bnh 5 x 20cm, lng bng, c mi thm hi chua.

Hnh 2.1: Hnh thi cy xoi

Hnh 2.2: Hnh thi cc loi qu xoi

Hoa mc thnh chm u cnh. Hoa mu vng, nh, 5 cnh, gm c hoa lng tnh v hoa c. Hoa lng tnh chim 1 36% (tu ging) v c th th tinh thnh qu.

SVTH: NGUYN TH PHNG

LUN VN TT NGHIP

Qu nhn cng, chn c mu vng, mt ht to. Ht hi dt, c x di, tht qu mm, c v chua ngt, thm. Xoi l mt trong nhng loi cy sng lu nm nht, c th ti hng trm nm hoc hn. c bit ni c mch nc ngm su, do b r rt pht trin. R cc, n su trung bnh 5 6m, c th ti 9 10m tu theo su mch nc ngm. Xoi ra hoa t nhin r vo thng 12 n thng 2 dng lch, qu chn t thng 5 n thng 7. Ngoi ra cng c nhng cy ra hoa tri v. Yu cu iu kin sinh trng: Nhit : Xoi l cy n qu nhit i, chu nng tt. Nhit thch hp 24 270C. Tuy nhin xoi cng c th trng c kh hu bn nhit i nh i Loan, M (bang Florida). Trong vng nhit i, xoi c th sng c cao trn 1000m, nhng c sn lng cao khng nn trng cao trn 600m v nhit thp nh hng ti ra hoa. Lng ma v m: Lng ma trong khong 500 1500mm/nm c th trng c xoi. Nu t ma th phi ti thm nc, nu ma nhiu th xoi ra t hoa v nhiu su bnh. Xoi l cy chu c hn v ng tt do c b r rt pht trin v n su vo t. t: Xoi khng kn t lm, min l khng c tng v mc nc ngm cao l xoi mc tt. t ph sa c v ven sng, khng ng nc l vng t l tng nht cho xoi. pH t thch hp l 5,5 7,5; mn di 0,05%. Dinh dng: Cng nh nhng cy n qu lu nm, cy xoi cng cn y cc cht dinh dng m, ln v kali. Thi k cy cn nh v giai on ra chi, ra l ch yu cn m v ln sinh trng. Thi k ra hoa u qu cn kali. 2.1.1.2 Mt s xoi ngon nc ta Theo kt qu iu tra ca Vin nghin cu cy n qu min Nam nc ta hin c khong 100 ging xoi, gm c ging c v ging mi ngoi nhp. Cc ging chnh gm c: a) Xoi ct

SVTH: NGUYN TH PHNG

LUN VN TT NGHIP

Gm cc ging xoi ct Trng, ct en, ct Chu. Trong ni ting nht l xoi ct Ha Lc (tn mt p thuc x Ha Hng, huyn Ci B, tnh Tin Giang). Xoi ct Ha Lc: C c im l qu to, trng lng trung bnh mt qu t 400 600g/qu, khi chn v mu vng, ht nh, tht dy, khng c x, ngt v thm. Tuy vy ging xoi ct Ha Lc c c im l hi kh trng, phi c k thut thm canh cao, ra hoa khng ng lot, v mng nn kh vn chuyn i xa. Xoi ct Chu: Ging xoi ny c xp th nh sau xoi ct Ha Lc. Trng lng qu trung bnh khong 350 450g/qu, ht nh, tht dy, khng x, v ngt thm, d u qu, nu bn phn th hu nh khng c hin tng ra qu cch nin. Ging xoi rt ph bin ng Thp, Cn Th, Tin Giang. Cc ging ct Trng, ct en c qu nh hn, cht lng cng kh nhng khng bng xoi ct Ha Lc v xoi ct Chu, c trng nhiu Khnh Ha, Ph Yn. b) Xoi bi: Tn gi khc l xoi ghp, xoi ba ma ma. C xut x t vng Ci B (Tin Giang). Ch sau khong 3 nm trng cho qu. Qu nh, trung bnh t 250 300g/qu, cy thp, d chm sc v thu hoch. V dy chu c vn chuyn xa, khng i hi k thut thm canh cao, khng c hin tng ra hoa cch nin. Tuy nhin cht lng qu khng th bng cc loi xoi ct. c) Xoi thm Qu nh, nng trung bnh khong 200 300g/qu, v xanh thm hoc xanh nht, cht lng cng tt nhng nng sut thp v hay mt ma. d) Xoi khiu xa vi y l ging xoi n xanh ca Thi Lan du nhp vo nc ta. Qu di, v xanh m v rt dy, trng lng trung bnh 300 350g/qu. Qu va cng c v hi ngt, khng chua, d n, chn th v nht hn xoi ct, loi ny cng c th trng rt a chung. Tuy nhin cy kh ra hoa, Thi Lan cng nh min Nam nc ta phi s dng cht Paclobutrazol kch thch ra hoa.

SVTH: NGUYN TH PHNG

LUN VN TT NGHIP

Ngoi cc ging xoi ngon ph bin trn cn mt s loi xoi khc nh xoi Thanh Ca, xoi xim, xoi tng, 2.1.1.3 Thnh phn ho hc ca xoi Xoi l cy n qu nhit i c ngun gc t bc Myanma v n , t lan sang cc nc ng Nam . Trn th gii xoi hin c trng nhiu n , Trung Quc, Thi Lan, Philippin, Indonexia, Bangladesh. Bng 2.2: Gi tr dinh dng cc loi xoi ti Ci B (Tin Giang) Thnh phn/loi xoi Xoi ct Nc Ho Lc (%) Xoi ct Chu Xoi ghp ng tng (%) Xoi ct Ho Lc Xoi ct Chu Xoi ghp Xoi ct Ho Lc Xoi ct Chu Xoi ghp Xoi ct Ho Lc Xoi ct Chu Xoi ghp Xoi ct Ho Lc Xoi ct Chu Xoi ghp Thng 3 71,2 77,6 83,2 15,2 16,5 12,4 7,5 5,4 6,6 0,54 0,43 0,87 83,2 72,0 79,0 Thng 4 68,5 76,5 86,1 18,0 17,3 10,4 7,2 6,2 5,0 0,64 0,54 0,70 96,8 67,5 71,2 Thng 5 73,6 82,2 89,0 14,7 16,0 9,7 4,6 5,8 5,2 0,59 0,70 0,65 80,0 68,0 71,0 Trung bnh 71,1 78,8 86,1 16,0 16,6 10,8 6,4 5,8 5,6 0,6 0,6 0,74 86,7 69,2 73,7

ng kh (%)

axit (%)

Vitamin C (ppm)

(Ngun: L Quang Tr Kho st cht lng xoi v da quy hoch cho ngnh ngh tnh Tin Giang - Lun vn tt nghip thc s ngnh CNTP, HBKTPHCM, 2001)

SVTH: NGUYN TH PHNG

LUN VN TT NGHIP

Xoi l mt trong 3 loi qu (cng vi o v da ty) c nhiu tin vitamin A rt tt cho th lc ca mt. Xoi cn cha glucozit c tc dng chng vim, chng ung th, dit khun, h cholesterol. Theo mt s cng trnh nghin cu th xoi c thnh phn vitamin C tng ng vi cam v qut. c bit xoi cn cha nhiu cht st rt tt cho hot ng tr no. Bng 2.3: Thnh phn dinh dng trong 100g xoi (tnh cho phn n c) Thnh phn Nng lng Nc Glucid Lipid Protid X Calci Magnesium Kali St Provitamin A Vitamin C Vitamin E Vitamin B1 Vitamin B3 Vitamin B5 Vitamin B6 Vitamin B9 n v Kcal g g g g g mg mg mg mg mg mg mg mg mg mg mg mg Hm lng 60 83 14,3 0,1 0,6 1,9 20 9 150 1,2 3 44 1,8 0,09 0,4 0,16 0,08 0,05

(Ngun: Tp ch thuc v sc kho s 339 ngy 1/9/2007)

Trong tri xoi th t l tht (phn n c) chim 60 70%, trong t l ng kh cao 10 15%, axit thp khong 0,15%, hng v m , l mt loi qu qu. Ngoi trng ly qu xoi cn c trng lm cy che bng mt v lm cnh. Hoa xoi l ngun mt cho ong, l dng lm thc n cho gia sc, ht dng lm thuc tr giun sn, nha xoi l mt loi gm cht lng cao.

SVTH: NGUYN TH PHNG

LUN VN TT NGHIP

2.1.2 Enzyme pectinase [4], [10] 2.1.2.1 Gii thiu Pectinase l nhm enzyme thu phn pectin do E. Fremi tm ra nm 1840 gm mt s enzyme nh: Pectinesterase (PE), Polygalacturonase (PG), Protopectinase, Transeliminase (TE). Cc loi vi sinh vt cho pectinase u hiu kh, cc chng cho enzyme tt l:
Nm mc: Asp. Niger, Pen. Glaucum, Pen. Chrlichii, Asp. Terrus,

Asp. Saitoi, Can. Diplodiella, Asp. Awamoni.

Nm men: Saccharomyces, Fragilis. Vi khun:

Bac. Polymyxa, Bac. Felseneus Erwiniacaratovora,

Bac. Species Ch phm pectinase t nm mc, thu phn mnh hn pectinase t thc vt bao gm loi enzyme nhm pectinase nh trn. pH ti u 4,5 5,0; nhit ti u l 40 450C, Na+, Ca2+, KCl, CaCl2 hot ho pectinase nm mc, cn Hg2+, Pb2+, (NH4)2SO4, FeCl3 s km hm pectinase. 2.1.2.2 Sn xut Trong cng nghip sn xut nhiu loi pectinase khc nhau vi tn vit tt nh Pectawamorin, Pectonigrin, Pectocine-rin, Pectofoetidin, Pectosclerotinin a) Nui cy b mt Ch phm pectinase thng thu nhn t cc chng Asp. Awamori, Asp. Foetidus nui b mt. Mi trng nui gm 30 35% cm m, 66 70% b c ci hay nguyn liu c cha 4 4,5% pectin ho tan v 16 18% Protopectin, b sung thm ngun nit nh: mui Sunfatamon v Clorua amon (1%) Photphat amon 2%. m mi trng 55 60%, nui 300C trong 40 gi, sau gim xung 240C nui 48 52 gi. Sau sy kh canh trng ta c ch phm th pectinase cha nhiu loi enzyme pectinase v mt s enzyme khc nh: protease, hemicellulase, cellulose,dng cho chn nui.

SVTH: NGUYN TH PHNG

LUN VN TT NGHIP

t tinh khit cn trch ly enzyme ra khi canh trng (dng cn m hay kh). Kt ta enzyme bng Sunfatamon hay ru. V d: ethanol vi nng 72 75%, Izopropanol nng 55 57%, Sunfatamon bo ho 0,79%; kt ta 2 50C. Sau ly tm, kt ta c sy chn khng hay sy thng hoa, ri nghin nh bo qun. b) Nui cy b su Ch phm pectinase thu nhn t nui cy b su Asp. Niger, Asp. Awamori, Cl. Pectinofecmentas, Asp. Niger to ch yu pectinestease. Pectinesterase v Poligalacturonase thng do vi khun Bac. Polymyxa, Erwinia caralovora, ch yu do Bac. Species, Asp. Fonseanes, Bac. Polymyxa C th thu ch phm pectinase vi Asp. Niger hay Asp. Awamori trong iu kin hiu kh. Nguyn liu n gin: b c ci, bt ng, mm malt, nc p li bp c nghin nh cho vo dch nui. B sung mt s cht: N, Mg, K,nh mui Photphatamon, Sunfatmagie, Clorua kali Hoc c th thu ch phm pectinase bng phng php b su trong iu kin ym kh, vi vi khun ym kh: Clo. Fesineum v Clo. Pectino fermentans. Nguyn liu: trong mi trng c 2% b c ci, nc chit bp 0,5%, photphat amon 0,75%, photphat kali 0,1%, cacbonat canxi 0,3%...(theo Bravova), mi trng pH = 6,5 7, nui 370C (trong 55 63 gi). 2.1.2.3 ng dng Trong cng nghip thc phm dng ch phm pectinase tinh khit t l 0,03 0,05 ti a 0,1% trn nguyn liu. Pectinase c dng nhiu trong cc nghnh thc phm sau: Sn xut ru vang - nc gii kht
Sn xut nc qu, nc ung khng ru. Sn xut mt qu, nc qu c c, mt nh, mt ng.

Sn xut c ph, c ph tan Tng hiu sut p, trch ly cc cht t thc vt, v cc cy thuc.

SVTH: NGUYN TH PHNG

LUN VN TT NGHIP

S dng cng vi cellulase trong chn nui thu phn mt phn hp cht pectin cellulose trong thc n gia sc, lm tng tiu ho. Bng 2.4: Hiu qu x l nc qu du ty, mm si bng enzyme Hiu qu Hiu sut nc qu (%) Hm lng cht kh (%) axit chun (%) ng (%) Pectin (%) Cht cht (%) im nh gi cm quan Nc qu du ty Khng cho C cho pectinase pectinase 71,2 78,8 10,2 11,5 0,53 0,62 6,7 8,0 0,33 0,15 0,04 0,02 71,2 78,8 Nc qu mm si Khng cho C cho pectinase pectinase 49,2 72,4 8,5 10,2 0,91 1,16 5,62 7,4 0,26 0,12 0,09 0,16 49,2 72,4

(Ngun: Nguyn c Lng Cng ngh enzyme NXBHQGTPHCM, 2004)

Mc ch chnh pectinase lm trong nc qu, tng hiu sut p, to iu kin tt khi c c nc qu, mt khng chy kht, tch lp keo trn ht c ph, lm ht c ph bong - d tan 2.2 TNG QUAN V NM MEN [6], [14], [21] 2.2.1 Gii thiu v nm men Nm men l tn chung ch nhm nm men c cu to v sinh sn bng cch ny chi v phn ct. Chng phn b rng ri khp ni. c bit chng c mt nhiu t trng nho v cc ni trng hoa qu. Ngoi ra thy chng c mt trn tri cy chn, trong nhy hoa, trong khng kh v c ni sn xut ru vang. 2.2.1.1 Hnh dng v kch thc Hnh dng t bo nm men Nm men thng c hnh dng khc nhau, thng c hnh cu, hnh elip, hnh trng, hnh bu dc v c hnh di. Mt s loi nm men c t bo hnh di ni vi nhau thnh nhng dng si gi l khun ty (Mycelium) hay khun ty gi (Pseudo

SVTH: NGUYN TH PHNG

10

LUN VN TT NGHIP

mycelium). Tuy nhin hnh dng ca chng khng n nh, ph thuc vo tui ca nm men v iu kin nui cy. Kch thc t bo nm men T bo nm men thng c kch thc rt ln gp t 5 10 ln t bo vi khun. Kch thc trung bnh: Chiu di: 9 10 m v chiu rng: 2 7 m. Kch thc cng thay i, khng ng u cc loi khc nhau, cc la tui khc nhau v iu kin nui cy khc nhau. 2.2.1.2 Cu to t bo nm men T bo nm men cng nh nhiu loi t bo khc c cu to ch yu t cc phn c bn nh sau: Thnh t bo: Cu to t nhiu thnh phn khc nhau. Trong ch yu l: glucan, manan, protein, lipid v mt s thnh phn nh khc nh kitin, volutin, Mng nguyn sinh cht: gm cc hp cht phc tp nh protein, phospholipit, enzyme permeaza, Cht nguyn sinh: Thnh phn cu to ch yu l nc, protit, gluxit, lipit v cc mui khong, enzyme v c cc c quan trong . Nhn t bo. Nhng thnh phn, c quan con khc: khng bo, ty th, lp th, riboxom, 2.2.1.3 S sinh sn ca nm men Nm men c mt s hnh thc sinh sn sau: Sinh sn bng cch ny chi. Sinh sn bng cch phn i.
Sinh sn bng bo t v s hnh thnh bo t:

Tip hp ng giao

SVTH: NGUYN TH PHNG

11

LUN VN TT NGHIP

Tip hp d giao Sinh sn n tnh 2.2.1.4 Phn loi nm men Ch yu c hai lp: nm men tht (Ascomyces) v lp nm men gi (Fungi imporfecti) Lp nm men tht (lp Ascomyces lp nm ti):
Phn ln nm men dng trong cng nghip thuc lp

Ascomyces, a s thuc ging Saccharomyces.

Ging Endomyces Ging Schizosaccharomyces

Lp nm men gi (Fungi imporfecti nm men bt ton) Crytococus (toscula, tornlopsis) Mycoderma Eandida
Geotrichum ( c xp vo lp nm mc)

Rhodotorula 2.2.1.5 Cc qu trnh sinh l ca t bo nm men a) Sinh dng ca nm men Cu to ca t bo nm men thay i khc nhau ty theo loi, tui v mi trng sng, nhng nhn chung bao gm: Nc: 75 85%
Cht kh: 15 25% . Trong cht khong chim 2 14% hm lng cht

kh.

SVTH: NGUYN TH PHNG

12

LUN VN TT NGHIP

Bng 2.5: Thnh phn ha hc ca nm men Cc cht Cacbon CaO Nito Hydro P2O5 K2 O SO3 MgO Fe2O3 SiO Thnh phn (% cht kh) 49,8 12,4 6,7 3,54 2,34 0,04 0,42 0,38 0,035 0,09

(Ngun: Nguyn c Lng, 1996)

Nm men cng nh cc sinh vt sng khc cn oxy, hydro, cacbon, nit, phospho, kali, magi, Dinh dng Cacbon Ngun Cacbon cung cp l cc loi ng khc nhau: saccharose, maltose, lactose, glucose H hp hiu kh: C6H12O6 + 6O2 6CO2 + 6H2O + 674 cal H hp k kh C6H12O6 2CH3CH2OH + 2CO2 + 33 cal Dinh dng oxy, hydro: c cung cp cho t bo t nc ca mi trng nui cy hay dch. Dinh dng Nit: Nm men khng c men ngoi bo phn gii protid, nn khng th phn ct albumin ca mi trng m phi cung cp nit dng ha tan, c th l m hu c

SVTH: NGUYN TH PHNG

13

LUN VN TT NGHIP

hoc v c. Dng hu c thng dng l acid amin, pepton, ur. m v c l cc mui amon kh nitrat, sulfat Cc vitamin v cht khong: Cht khong c nh hng to ln n hot ng sng ca nm men Phospho: c trong thnh phn nucleoprotein, polyphosphat ca nhiu enzyme ca sn phm trung gian ca qu trnh ln men ru, chng to ra lin kt c nng lng ln. Lu hunh: tham gia vo thnh phn mt s acid amin, albumin, vitamin v enzyme. Magi: tham gia vo nhiu phn ng trung gian ca s ln men. St: tham gia vo cc thnh phn enzyme, s h hp v cc qu trnh khc. Kali: cha nhiu trong nm men, n thc y s pht trin ca nm men, tham gia vo s ln men ru, to iu kin phc hi phosphorin ha ca acid pyruvic. Mangan: ng vai tr tng t nh magi. b) C ch vn chuyn cc cht dinh dng vo trong t bo nm men Nm men hon ton khng c c quan dinh dng ring bit, cc cht dinh dng m n s dng ch yu c vn chuyn qua thnh t bo theo hai con ng c bn sau: Thm thu b ng: Trn thnh t bo nm men c nhng l nh, nhng l ny c tc dng lm cho cht dinh dng vn chuyn vo trong t bo t mi trng bn ngoi nh p sut thm thu, ngc li cht thi trong qu trnh trao i cng c thi ra theo con ng ny. Hp thu ch ng: Cc thnh phn dinh dng khng c kh nng xm nhp vo t bo theo con ng th nht th lp tc c h permeaza hot ha. Permeaza l mt protid hot ng, chng lin kt vi cht dinh dng to thnh hp cht v

SVTH: NGUYN TH PHNG

14

LUN VN TT NGHIP

hp cht ny chui qua thnh t bo trong, ti y chng li tch ra v permeaza li tip tc vn chuyn tip. c) Qu trnh sinh trng v pht trin S sinh trng Trong qu trnh nui cy, trong iu kin dinh dng y , t bo nm men tng nhanh v kch thc v ng thi sinh khi c tch ly nhiu. S pht trin Cc nm men sinh sn bng phng php nhn i thng cho lng sinh khi rt ln sau mt thi gian ngn. Trong trng hp sinh sn theo phng php ny th trong dch nui cy s khng c t bo gi. V rng t bo c phn chia thnh hai c nh vy t bo lc no cng trng thi ang pht trin. T bo ch gi khi mi trng thiu cht dinh dng v t bo khng c kh nng sinh sn na. Tuy nhin a s nm men sinh sn bng phng php ny chi nn hin tng pht hin t bo gi rt r. Khi chi non tch khi t bo m sng c lp th ni tch trn t bo m to thnh mt vt so. Vt so ny s khng c kh nng to ra chi mi. C nh vy t bo m s chuyn thnh t bo gi theo thi gian. xc nh s lng t bo nm men pht trin theo thi gian hin nay ngi ta dng nhiu phng php khc nhau nh: Xc nh s lng t bo bng phng php m trc tip trn knh hin vi hay gin tip trn mt thch. o c ca t bo trong dung dch nui cy trn c s xy dng mt th chun ca mt t bo 2.2.2 Nm men thng s dng trong ln men ru vang Saccharomyces cerevisiae: y l tn hin nay dng ph bin, trc y ngi ta gi l Saccharomyces cerevisiae Meyer hay l S. ellipsoideus theo Lodder l Saccharomyces vini.

SVTH: NGUYN TH PHNG

15

LUN VN TT NGHIP

Nm men ny ph bin trong qu trnh ln men nc qu chim ti 80% trong tng s Saccharomyces c trong nc qu khi ln men. Kh nng kt lng ca n ph thuc vo tng ni: cc t bo dng bi hoc dng bng. Ngun dinh dng cacbon ca loi ny l ng, cn v acid hu c, nhng tc nhn sinh trng l acid pantotinic, biotin, mezoinozit, thiamin v piridoxin.

Hnh 2.3: T bo S.cerevisiae ny chi

Hnh 2.4: Nhiu t bo S.cerevisiae

a s cc t bo ca loi ny hnh ovan c kch thc (3 8) x (5 12) m, sinh sn theo li ny chi v to thnh bo t. Saccharomyces cerevisiae sinh ra enzyme invertase c kh nng kh ng saccharose thnh fructose v glucose. V vy trong ln men ta c th b sung loi ng ny vo dung dch qu v hm lng ru c to thnh bnh thng i vi nhiu ni ca men ny ch t c 8 10% so vi th tch. giai on cui ln men Saccharomyces cerevisiae kt lng nhanh v lm trong dch ru. ni ca ging ny c c tnh ring v kh nng to cn, chu sunfit, tng hp cc cu t bay hi v cc sn phm th cp to ra cho vang c mi v c trng ring bit. Giai on cui cng ca qu trnh ln men cc t bo Saccharomyces cerevisiae thng b gi, khng tip tc chuyn ng thnh cn v b cht rt nhanh. Ngoi ra cn mt s loi nm men khc c s dng trong ln men ru vang bao gm: Saccharomyces uvarum: Cc ni ca loi ny c th ln men 12 130 cn.

SVTH: NGUYN TH PHNG

16

LUN VN TT NGHIP

Saccharomyces chevalieri: Theo Lodder gi l Saccharomyces chevalieri Guilliermond, Saccharomyces chevalieri thun chng ln men nc nho c th to 160 cn. Saccharomyces oviformics: Theo Lodder gi l Sac. Beuanes saccardo c kh nng chu c ng cao, cn cao, ln men kit ng v to thnh ti 180 cn. Hanseniaspora apiculate Kloeckera apiculata: C th ln men to thnh 6 70 cn, nhng to ra mt lot cc acid bay hi cng nh cc este.

Bng 2.6: Kh nng chu c hm lng cn trong mi trng ca mt s loi nm men Loi nm men Saccharomyces oviformis Haseniaspore Saccharomyces pastearianus Saccharomyces elipsodeus Nm men ru vang Nm men di Nng cn cc i nm men c th tn ti (% V) 18 19 4,0 5,9 10 18 18 19 45

(Ngun: B Cng Nghip nh - C s vi sinh nghnh ln men, 1994)

2.2.3 Yu cu i vi chn nm men thun chng Cc loi nm men thun khit dng nhiu trong sn xut ru vang thuc ging Saccharomyces cerevisiae v Saccharomyces oviformis. Cc chng nm men thun khit ny, c s khc nhau v tc sinh trng, khong nhit thch hp ln men, kh nng to cn v chu cn, kh nng chu c pH thp cng nh kh nng kt lng (to thnh dng bng hoc dng bi). Nhng yu cu i vi nm men ru vang l:
C hot lc ln men cao i vi nc qu. S dng ng cho ln men gn nh hon ton.

SVTH: NGUYN TH PHNG

17

LUN VN TT NGHIP Kt lng tt. Lm trong dch ru nhanh. Chu c ru cao v acid ca mi trng cng nh

cc cht st trng.
To cho ru hng v thm ngon tinh khit.

2.3 C S KHOA HC V CC YU T NH HNG QU TRNH LN MEN RU [5], [6], [12] 2.3.1 C s khoa hc ca qu trnh ln men ru Ln men l mt qu trnh trao i cht di tc dng ca cc enzyme tng ng gi l cht xc tc sinh hc. Ty theo sn phm tch t sau qu trnh ln men m ngi ta chia lm nhiu kiu ln men khc nhau. Tuy nhin c hai hnh thc ln men chnh l ln men ym kh (k kh) v ln men hiu kh. Ln men ru l qu trnh ln men ym kh vi s c mt ca nm men, chng s chuyn ha ng ln men thnh ethanol v CO2. Qu trnh ln men ru chia lm hai thi k chnh: Thi k pht trin sinh khi: giai on ny vi s c mt ca oxy, t bo nm men pht trin sinh khi.
Thi k ln men chuyn ng thnh ru v CO 2: giai on ny nm

men hp th cc cht dinh dng v s dng cc enzyme sn c ca mnh thc hin xc tc sinh hc trong qu trnh trao i cht duy tr s sng, to thnh ru v CO2.

SVTH: NGUYN TH PHNG

18

LUN VN TT NGHIP

C ch ca qu trnh ln men: Glucose Hexokinaza Glucose 6 phosphat Photphoglucoza isomeraza Fructose 6 phosphat PhosphoFructokinaza Fructose 1,6 diphosphat Aldolaza Triophosphat izomeraza Glyceraldehyd 3 phosphat Acid 1,3 diphosphoglyceric Phosphoglyceratkinaza Acid 3 phosphoglyceric Phosphoglycerat-mutaza Acid 2 phosphoglyceric Enoiaza Acid phosphoenolpyruvic Pyruvat kinaza Acid enol pyruvic Acid pyruvic Pyruvate decarboxylaza Ethanal Aldodeshydrogenaza Ethanol S 2.1: C ch phn hy ng trong t bo nm men Dihydro aceton phosphat Glyceraldehyd phosphatdehydrogenaza

SVTH: NGUYN TH PHNG

19

LUN VN TT NGHIP

2.3.2 Cc yu t nh hng n ln men ru vang 2.3.2.1 Oxy Hu ht cc chng nm men trong ln men ru vang thuc ging Saccharomyces. Chng l nhm vi sinh vt k kh ty tin. Khi trong mi trng lng oxy nm men phn hy ng dng lm ngun nng lng v cu to t bo tng sinh khi. Trng hp thiu oxy (k kh) nm men s dng phn oxy ha tan trong mi trng sinh trng v ch yu l ln men. Trong qu trnh ln men giai on u yu cu oxy cao nht nm men sinh sn, pht trin tng sinh khi. Nu c giai on nhn ging th cng cn phi cung cp oxy bng cch lc hoc sc kh. 2.3.2.2 Nhit Nhit ln men c nh hng n i sng ca nm men, n qu trnh ln men v cht lng ca sn phm. Nhiu cng trnh nghin cu v sn xut ru vang xc nh c khong nhit ln men ru vang trng thch hp l 15 300C, nu ln men nhng thang thp hn th cng tt. Cn ln men ru vang (nc qu ln vi xc qu) phi chit xut cc cht thm v polyphenol t v qu nn cn thang cao hn, thng l 250C. Bng 2.7: cn ru vang v nhit ln men Hm lng ng (g/l) cn l thuyt c th t cn thc t 90C cn thc t 180C cn thc t 270C cn thc t 360C 127 7,20 7,00 6,90 6,90 4,20 217 303 0 12,4 17,30 11,80 9,90 11,00 9,10 9,40 7,70 4,80 5,10

(Ngun: Mullel - Thurgau, 1884)

SVTH: NGUYN TH PHNG

20

LUN VN TT NGHIP

Nhit ln men cao, thi gian ca qu trnh ln men ngn, cn c th thp, ng st cn nhiu v hng v ca sn phm c khi khng tt. 2.3.2.3 Hm lng ng Trong nc qu thng c hm lng ng khng u do vy ngi ta thng b sung thm ng saccharose. a s cc loi nm men hot ng bnh thng trong mi trng ng di 20%. C mt s chng hot ng mi trng c ng cao hn. Khi nhn ging thng dng mi trng c ng thp di 10%. 2.3.2.4 pH ca mi trng Trong thc t ln men nhng dch qu chua thng c ru vang ngon. i vi dch qu thng c pH t 2,8 3,8. Khong pH ny nm men vn hot ng c. Vng pH ti thch ca nm men l 4 6. Trong sn xut ru vang ngi ta thng chun b mi trng nc qu c pH bng 3,0 3,5. 2.3.2.5 Ngun cht khong Cc cht khong chnh (tnh theo phn trm khi lng tro) bao gm: K2O (23 48%), Na2O (0,06 2,2%), CaO (1,0 4,5%), MgO (3,7 8,5%), Fe2O3 (0,06 7,3%), P2O5 (45 59%), SO3 (0,4 6,3%), SiO2 (0 1,8%), Cl (0,03 1,0%). Lng nh cc cht Al, Br, Cr, Cu, Pb, Mn, Ag, Sr, Te, Sn, Zn... tt c cc mui khong chim 5 - 10% khi lng kh ca men. a s trong nc qu c cc hp cht nit cung cp cho nm men. Tuy nhin cng c trng hp khng ngun nit do cn b sung thm ngun nit.

SVTH: NGUYN TH PHNG

21

LUN VN TT NGHIP

Bng 2.8: Kt qu nghin cu vic b sung nit vo dch ln men Cc ch tiu Nng cht kh dch ng (%) ng kh tnh theo malto (g/100ml) pH dch ng ho pH gim chn Tng chua kh biu kin gim chn Cht kh st (%) Tinh bt st (%) Nng ru trong gim chn (%V) Hiu sut ru so vi l thuyt (%) Mu kim chng khng b sung N 16,5 4,09 5,26 4,55 0,31 -0,35 0,43 0,005 9,66 91,21 Ngun nit t (NH4)2SO4 (NH2)2CO 16,5 16,5 4,09 5,26 4,00 0,42 -0,40 0,34 0,046 9,78 92,35 4,09 5,26 4,93 0,12 -0,77 0,14 0,041 10,04 94,80

(Ngun: Pgs.Ts. Nguyn nh Thng, Ts. Nguyn Thanh Hng - Cng ngh sn xut v kim tra cn etylic, NXB KHKTHN, 2000)

Trong trng hp ny ngi ta thng dng amon sulphat (NH 4)2SO4. Cng c th dng men t phn cho thm vo mi trng. Nu dch qu qu chua dng tartrat amon kali hay amon hydroxy trung ha bt axit. i vi dch nhn ging hoc hot ha ging th hn hp cc ngun nit v cc cht sinh trng rt c ngha. Trong nc qu thng c cc cht khong i vi nhu cu ca nm men. V vy, khng cn phi b sung thm cht khong. Tuy nhin trong nghin cu cng nh trong nhn ging c th thm ngun phospho kali dng mui phosphat v magi dng mui sulfat. 2.3.2.6 Cht kch thch men Cng nh cc sinh vt cao cp, men cn mt s cht kch thch, trc ht l vitamin sinh sn v hot ng. Mt s loi men c th tng hp c nhng vitamin nht nh, ly nguyn liu t cc cht hu c trong nc qu. Nhng vitamin khc, men khng t tng hp c, nu khng c sn trong nc qu th men ngng hot ng. Vitamin trong vang nhiu hn trong nc qu nh riboflavin

SVTH: NGUYN TH PHNG

22

LUN VN TT NGHIP

(B2), Cabalamin, Axit p-aminobenzoic v men tiu th t tr li nhiu. C vitamin trong vang t hn v men tiu th nhiu tr li t (Thiamin tc B1, Biotin tc H). C vitamin trong vang v trong nc qu hm lng ngang nhau do tiu th v tr li bng nhau (axit pantothenic). Ngoi hot ng ca men v khun, vitamin cn b nhiu yu t khc nh hng: nh sng, lc, x l nhit.... Mt s chuyn gia Php ngh cho thm vo nhng nc qu ngho m, ngho vitamin hn hp sau y: (NH4)2SO4: 100 g, thiamin tc vitamin B1: 0,250 g, Canxi pantothenat: 0,250 g, biotin tc vitamin H: 0,002 g. Trong 1 lt nc qu thm 0,2 g hn hp ny. 2.4 TNG QUAN V RU VANG QU [5], [15], [17], [25], [28], [29], [30], [31] 2.4.1 Khi nim v phn loi ru vang 2.4.1.1 Khi nim Ru vang l loi ung c cn c sn xut bng phng php ln men t cc loi tri cy v khng qua chng ct. Bn cht ca ru vang tri cy l sn phm c sn xut t nc dch tri cy bng phng php ln men vi s tham gia ca chng nm men Saccharomyces cerevisiae. Trong thnh phn ru vang tri cy, ngoi ng b ln men to thnh cn etylic ( cn 9 150 cn) cn c nhng thnh phn khc ging nh tri cy chng hn nh: vitamin, mui khong, axit hu c. 2.4.1.2 Phn loi ru vang a) Phn loi: Nhiu ngi quen gi ru vang l ru cht hoc ru nho. Theo gii tiu dng th ru vang c phn lm bn loi: ru vang bn, ru vang si tm, ru vang mnh, ru vang mi. Ru vang bn gm 3 loi: vang , vang trng v vang hng c hm lng ru t 9 140 cn, thng c dng trong cc ba n gia nh. Ru vang bn c sn xut t s ln men ca dch tri nho.

SVTH: NGUYN TH PHNG

23

LUN VN TT NGHIP

Ru vang si tm (Vin mousseux): cn c gi tn khc l ru sm banh (Champagne), c t 8 - 120 cn, thng dng vo dp lin hoan hoc ba n sang trng. Ru vang si tm l do b sung thm CO2, c sn xut t cc ging nho trng vng Champagne thuc nc Php. Ru vang nng (Vin Fortifie): l loi ru vang c pha thm ru mnh Brandy tng hm lng cn, thng t 17 220 cn. Ru vang nng thay i nng gia loi ngt v khng ngt. Loi khng ngt c nng cn cao hn th dng lm vang khai v, cn loi ngt th dng trng ming. Ru vang mi (Vin aromatize): Ru vang mi l loi ru c hm lng cn t 15 - 200 l vang c thm mi thm. Ru vang nho c xp thnh 6 loi, ghi trn nhn chai. - Loi 1: Dry: Rt nng. - Loi 2: Sec: Nng. - Loi 3: Demi sec: Hi nng. - Loi 4: Moelleux: Si tm. - Loi 5: Doux: Du. - Loi 6: Liqoureux: Rt du. Ru vang c xc nh qua mu sc, cht lng, hng v, tn tui v lun c ma thu hoch nho. Mu sc ca ru vang (trng, hng v ) ty thuc vo tui, loi nho v thi gian v nho li trong nc ct trc khi ln men, thnh ru. Vang trng l sn phm ca loi nho v xanh, vang hng v vang l ca loi nho v tm, vang c mu hng n v thm, vang trng c mu t trong sut n vng. Ti Vit Nam ngoi vang Php c trn th trng cn c vang , M, c... b) Mt s loi ru vang ni ting trn th gii Ru vang Php Nc Php c 4 vng trng nho rng ln sn xut ru vang:

SVTH: NGUYN TH PHNG

24

LUN VN TT NGHIP

- Vng Alsace, ni ting v ru vang trng. Sn lng ru vang trng ca Alsace chim 30% tng sn lng ru vang trng ca nc Php. Ru vang trng y c tn gi duy nht l vang Alsace. - Vng Bordeaux, sn xut ru vang ni ting v quan trng ca Bordeaux l: Mdoc, Haut Mdoc, Graves Barsac, Sauternes, St Emillion, Pomerol, Crons, Loupiac, Fronsac, Bourg - Vng Burgundy nm min Trung nc Php vi din tch 47.700 ha. y khng c cc vn nho c ln m ch c nhng vn nho thuc din gia nh. - Vng Champagne, sn xut loi ru vang tinh t. Nh vo ging nho, iu kin th nhng, kh hu, nht l k thut sn xut v kinh nghim nn nc Php sn xut loi vang c bit ny. Phn ln ru Champagne c sn xut t hn hp ging nho thm Pinot Noir c cht ng, nc trng nn ru mnh v ging nh Chardonnay c mu vng kim, em li v thanh cao v hng thm. Ru vang M C th chia lm 3 loi: - Ru vang thng phm (Branded Wine). - Ru vang thng dng (Generic Wine) nh: Vang California Burgundy. - Ru vang pha trn (Blended Wine), trn nhn ghi American Wine. Ru vang c c chia thnh 4 loi: - Ru vang bn (Deutcher Tafewein). - Ru vang vng (Landwein). - Ru vang Qualitatswein bestimmter Anbuagebiete (QbA). - Ru vang Qualitatswein mit Pradikat: l loi ru vang cht lng cao (QmP). 2.4.2 Thnh phn v gi tr ru vang qu Thnh phn ru vang phc tp v n nay, ngay cc nc pht trin v vi ru vang nho, ngi ta cha bit ht cc cht cu thnh.

SVTH: NGUYN TH PHNG

25

LUN VN TT NGHIP

Bng 2.9: Thnh phn dinh dng v ho hc ca mt s loi ru vang( trong 100g ru)
Thnh phn dinh dng Nng lng Nng lng Nc Protein Glucid Tro Sodium Na Potassium K Calcium Ca Phosphor P Magieium Mg Fe Zn Mn S Si Sr Rb Al Bo Br Molibden Mo Co Ni Cr F I Selen Se Argon Ar Hg Cadimi Cd Pb B2 Pp B6 Folic acid Pantothenic acid Alcohol n v Kcal kj g g g g mg mg mg mg mg mg mg mg mg mg mg mg mg mg mg mcg mcg mcg mcg mcg mcg mcg mcg mcg mcg mcg mg mg mg mcg mcg g Vang trng 68 285 88 0,1 0,6 0,3 3,4 100 7,8 10 12 0,82 0,03 0,08 35 0,6 0,1 0,06 0,23 0,93 <0,02 2 0,2 5 1 6 2 0,1 4 <0,1 0,2 15 0,02 0,09 0,02 0,2 40 9,1 Vang trng ngt 98 410 83 0,2 5,9 0,3 13 110 14 13 11 0,5 0,01 0,02 57 0,7 0,05 1 0,72 0,02 2 0,2 1 12 8 1 0,1 10 0,1 0,2 34 0,01 0,08 0,01 0,1 30 10,2 Vang 70 293 88 0,2 0,3 0,28 3,4 100 7,8 10 12 0,82 0,03 0,08 35 0,6 0,1 0,06 0,23 0,93 0,02 2 0,2 5 1 6 2 0,1 4 0,1 0,2 15 0,02 0,09 0,02 0,2 40 9,5

(Ngun: Vin dinh dng - Thnh phn dinh dng thc n Vit Nam NXB Y hc ,1995)

SVTH: NGUYN TH PHNG

26

LUN VN TT NGHIP

Bng 2.10: Thnh phn ho hc mt s loi vang California

Loi ru vang Ru vang trng Thnh phn Sauterne (kh) Sauterne (ngt va) Sauterne (ngt) Rhine Claret Burgundy Ziofandel Muscatel Angelica White port Sweet sherry Port Tokay Dry sherry Sherry Dry ver mouth Sweet ver mouth Sparking wines champagne Pink champagne Spaking burgundy Nng cn etylic (%V) 12 12,5 12,8 12,0 12,5 12,6 12,4 20,0 20,0 20,0 20,0 20,0 20,0 20,0 20,0 19,0 18,0 12,4 12,4 12,0 Nng cht kh 0 ( Bx,680F) 1,8 1,0 2,5 2,0 1,2 1,2 1,2 6,5 7,0 7,0 6,0 6,5 4,5 2,5 1,0 1,0 11,0 0,4 0,0 0,5 ng kh (Dextrose gr/100ml) 0,17 2,6 4,6 0,17 0,28 0,30 0,28 9,8 2,0 3,3 2,0 2,0 2,2 Tng axit (axit tartaric gr/100ml) 0,62 0,60 0,60 0,65 0,60 0,62 0,59 0,42 0,40 0,38 0,46 0,50 0,44 0,48 0,45 0,62 0,60 0,70 0,68 0,72 Acid bay hi (axit axetic gr/100ml) 0,06 0,066 0,06 0,06 0,065 0,066 0,069 0,04 0,038 0,035 0,048 0,05 0,05 0,050 0,048 0,045 0,045 0,060 0,063 0,068

Ru vang Ru trng ming (trng) Ru trng ming ()

Ru khai v

(Ngun: Prescott and Dunn Industrial Microbiology Mc Graw Hill, New York,1959)

Mt vi cht ch c mt vi mt t l rt thp, th d du thm, axit bay hi nhng lm cho ru tt ln hay xu i ng k.

SVTH: NGUYN TH PHNG

27

LUN VN TT NGHIP

2.4.2.1 Cn Thnh phn quan trng nht ca ru vang l cn etylic lm cho ru mnh. cn t nhin, ch do ln men m c t 7 - 160, ngha l trong mt lt ru vang (1000 ml) c t 70 - 160 ml cn etylic. Cn etylic mi thm, v hi ngt, ging ng. cn ph bin ca ru vang l 10 - 120. Di 100 ru hi nht, 13 - 140 th cn hi cao. Bng 2.11: Cc loi ru thng c trong ru vang Loi ru n v Thnh phn Amylic mg/100ml 10 175 Isoamylic mg/100ml 10 175 N butylic mg/100ml 10 175 2 butylic mg/100ml 10 175 Iso butylic mg/100ml 10 175 Propylic mg/100ml 10 175 Glycerine % 0,5 1,5 2,3 butadiol % 0,01 0,15
(Ngun: Prescott and Dunn Industrial Microbiology Mc Graw Hill, New York,1959)

2.4.2.2 ng Theo Pein (Peynaud) hm lng ng vang nho l 2 - 3 gam/lt v ch nhng loi qu trng c bit nh Basac, Xtn (Barsac, Sauternes) mi ln ti 70 - 80 g/l. ng trong ru vang ch yu l fructose, glucose, mt t galactose. Nu cho thm ng saccharose trc khi ln men th ton b b thy phn thnh ng kh, vy nu pht hin saccharose trong ru vang thnh phm, tc l ng pha thm. Ty theo lng ng kh cn li trong ru vang, sau khi ln men xong, ngi ta phn bit ru vang kh (di 10g ng/lt), na kh (20 - 30g ng/lt), na ngt (45 - 65g ng/lt) v ngt (80 - 110g ng/lt). Lng ng kh cng cao, cn cng phi cao cho cn i. cn ca ru kh 9 110, ru ngt th cn t 12 - 130 v hn na.

SVTH: NGUYN TH PHNG

28

LUN VN TT NGHIP

Ru vang cn nhiu ng kh, c bit khi cn thp rt d b nhiu loi khun ym kh (k kh) cng nh hiu kh ph hy ng, chuyn thnh axit lactic, dm lm ru mt mi. 2.4.2.3 Axit Axit l mt thnh phn quan trng ca ru vang, ngang vi cn. Ru vang l ung c chua cao (axit tng s ti 4 - 5 gam/lt, pH t 2,9 - 3,9) nhng d ung v v chua ca axit c cn i vi v ngt ca cn, ca glyxerin, v cht ca polyphenol, v mn ca cc cht mui. Axit hu c trong ru vang cn c mt tc dng na: ngn cn hot ng ca cc khun lm h hng ru. nh lng axit hu c kh hn cc axit v c nhiu do ngi ta cha bit ht cc axit ca ru vang qu, nht l nhit i. Trong ru vang nho nhng axit chnh l: tatric (1,5 - 4 g/l), malic (0 - 4 g/l), citric (0 - 0,5 g/l), oxalic (0 - 0,06 g/l)... 2.4.2.4 Tro v cc cht mui C nhiu mui khong trong ru vang qu, ph bin nht l P, S, K, Na, Ca, Mg, Si, Fe, Mn, F, Cl, Br, I, Al... Trong mt lt ru nho ch c1,5 3,0g tro nhng cht mui trong tro gi mt vai tr quan trng:

Lm tng hng v ca ru. Tng gi tr dinh dng; c nhiu cht mui ht sc cn thit cho c Nhng cht vi lng nh Fe hm lng bnh thng ch vi mg/l v

th sng vi mt lng rt nh.

Cu (0,2 - 0,3 mg/l), nu ch tng mt vi mg trong mt lt cng gy kt ta, lm cho ru c, mt hng v. 2.4.2.5 Cht gy mi thm Qu ti, c bit qu nhit i nh xoi, da rt thm. l mi thm do cc cht ngun gc tecpen quyt nh, nhng i b phn cc cht ny b phn hy v b kh cacbonic ko theo trong qu trnh ln men. V phn mnh, con men cng sn sinh ra nhng cht c mi thm trong c cn cao phn t v este ca chng.

SVTH: NGUYN TH PHNG

29

LUN VN TT NGHIP

Bng 2.12: Thnh phn 1 vi cht trong ru vang Loi ru Acetaldehyde Acetatethyl (ppm) Tanin (%) Cherry 300 mg/l 150 Vang trng 0 7 ppm 150 0,01 Vang 0 7 ppm 150 0,14 0,30 Sparking wines 150 0,01 Trng ming 30 40 ppm 150 (Ngun: Prescott and Dunn Industrial Microbiology Mc Graw Hill, New York,1959)

Trong qu trnh ru chn, pht sinh mt mi thm c bit gi l buk (bouquet) do cc cht oxy ha kh sinh ra, nhng ch dng kh oxy mi thm. Gi ru vang qu trong bnh nt kn hon ton khng c oxy mt thi gian di th c mi thm. Nu trong bnh c ch trng v nt khng kn, oxy lt vo th mi thm b ph hy rt nhanh. 2.4.2.6 Vitamin Nc qu c ting l giu vitamin. Cc vitamin ny thng khng b ph hy trong qu trnh ln men ru vang. Bng 2.13: Hm lng vitamin trong ru vang nho v nc nho ( theo Laphon Laphourcade) Vitamin Thiamin (B1) Riboflavin (B2) Acid pantothenic Pyridoxine (B6) Acid nicotinic (PP) Biotin (H) Cobalamin (B12) Acid P-aminobenzoin Cholin n v mcg mcg mg mg mg mcg mcg mcg mg Nc nho Vang trng 160 450 2 58 3 60 88 133 0,5 1,4 0,55 1,2 0,16 0,5 0,12 1,67 0,68 2,6 0,44 1,13 1,5 4,2 1 3,6 0 0 0,16 15 92 15 133 19 39 19 27 Vang 103 245 103 245 0,44 1,9 0,13 0,68 0,79 1,7 0,6 4,6 0,04 0,1 15 133 20 43

(Ngun: Trn Th Thanh Cng ngh vi sinh NXBGD,2001)

Bng 2.14: Thnh phn acid amin trong ru vang Acid amin Thnh phn (mg/l) Alanine 60 250

SVTH: NGUYN TH PHNG

30

LUN VN TT NGHIP

Valine Glycine Iso glycine Leucine Serine Threonine Asparaginic acid Glutamic acid Methionine Cystine Arginine Histidine Proline Triptophan Tyrosine Phenylalanine

10 50 0 20 10 80 20 100 20 600 30 250 10 150 100 300 0 50 0 50 100 600 5 100 0 100 0 50 0 50 10 100

(Ngun: Prescott and Dunn Industrial Microbiology Mc Graw Hill, New York,1959)

2.4.3 Quy trnh sn xut ru vang qu 2.4.3.1 S quy trnh sn xut

SVTH: NGUYN TH PHNG

31

LUN VN TT NGHIP

Nguyn liu Lm sch Gia cng c hc Lc Pha ch dch ln men Ging nm men Nhn ging Kh trng Ln men chnh Ln men ph Tch cn Tng tr Lng trong ng chai Loi cn, b cn tinh ch Loi cn nm men
B

Tp cht

ng, dinh dng

Ru vang thnh phm

S 2.2: Quy trnh sn xut ru vang qu 2.4.3.2 Gii thch quy trnh

SVTH: NGUYN TH PHNG

32

LUN VN TT NGHIP

a) Nguyn liu tri cy Tt c cc loi tri cy u cha ng, nc, protein, vitamin, khong, cc hp cht hu c, nn u c th ln men to thnh ru vang. Tu loi tri cy m ta iu chnh quy trnh cng ngh cho ph hp. Thi gian t khi hi n khi ch bin cng ngn cng tt, hn ch s oxi ho t nhin cng nh s xm nhp v pht trin ca cc vi sinh vt trn qu. b) Lm sch Trc khi s dng cn phi tuyn chn loi b nhng tri h, dp, khng t cht lng, m bo qu trnh ln men sau ny. c) Gia cng c hc Tu theo loi qu hay phng php, thit b ch bin ra sn phm ru vang m qu c x l bng cch nghin dp, x p, hoc trch ly ly dch qu, sau cng tu loi m c th lc. Thc hin trong phng cha kh CO2 nhm ngn chn dch qu b oxi ho bi khng kh. d) Pha ch dch ln men Cc loi dch qu thng c pH cao v ng thng thp so vi nc nho. Do thng iu chnh pH ca dch qu bng CaCO3, NaHCO3 hoc cc mui amoni, v cng c th b sung thm ng vo dch ln men. e) Kh trng Ngi ta s dng kh SO2 vi liu lng cho php l 120mg/l chng li dch qu b oxi ho v tiu dit cc vi khun tp nhim nh: vi khun lactic, acetic. Tuy nhin, ngi ta c th thanh trng bng nhit 65 700C/10 pht. f) Ln men chnh y l giai on chnh hnh thnh nn ru t lc cy nm men vo cho n lc dnh men ht si bt mnh, dung dch khng b o ln, do hot ng ca nm men. Thi gian ln men thng t 10 20 ngy nhit 20 220C. Hoc ln men thi gian ngn hn vi nhit 25 280C. Trong thi gian ny nm men hot ng mnh nht tiu th ng, m, vitamin, chuyn ho ng thnh ru v gii

SVTH: NGUYN TH PHNG

33

LUN VN TT NGHIP

phng CO2. Trong qu trnh ln men cn phi theo di mt s ch tiu quan trng nh: hm lng ng, nhit , lng oxi trong dch ln men. g) Ln men ph giai on ny qu trnh ln men xy ra khng t v c thc hin nhit thp 15 180C. c bit trong giai on ny c qu trnh ln men malolactic chuyn axit malic thnh axit lactic, lm cho ru chuyn t v chua gt sang v chua nh d chu do pH dch ln men tng ln, CO2 vn cn thot ra ngoi nhng t. Dch ln men trng thi tnh lng, xc nm men lng xung y bnh. Sau 15 20 ngy tin hnh lng, gn lc thu ru trong cho vo bnh. h) Tng tr Qu trnh ny nhm mc ch n nh cht lng ru v tng cng hng v qu trnh tng tr s xy ra rt nhiu qu trnh sinh ha rt phc tp lm cho ru chuyn t t ngt, t thm c nhiu v chua, v cay ca CO 2, v ng ca aldehyde sang ru trong sut c v chua ngt cn i, v ng nh ca glyxerin, v cht ca polyphenol. Thi gian tng tr cng ko di hng v ca ru cng m . i) Lng trong C th s dng cc cht tr lng: t st lng, bentonic, tannin lm trong sn phm ru vang. k) ng chai Ru vang sau khi ng chai s c thanh trng ln na tiu dit hon ton cc vi sinh vt cn st li trong ru. Nhit thanh trng ph thuc vo cn ca ru v c xc nh theo cng thc Burain: T0 = 75 1,5Q Trong : T0 : Nhit thanh trng Q : cn trong ru 75 v 1,5 l h s thc nghim Nhit thanh trng cn ph thuc vo hm lng SO2 trong ru.

SVTH: NGUYN TH PHNG

34

LUN VN TT NGHIP

CHNG 3 NI DUNG V PHNG PHP NGHIN CU

3.1 THI GIAN V A IM NGHIN CU ti Nghin cu quy trnh sn xut ru vang t xoi c thc hin t 15/03/2009 n 15/6/2009 ti phng th nghim Dinh Dng, khoa Cng ngh sinh hc - Trng i Hc Bnh Dng. 3.2 VT LIU V THIT B TH NGHIM 3.2.1 Dng c v thit b th nghim 3.2.1.1 Dng c th nghim S dng cc dng c sau phc v cho vic b tr th nghim v nghin cu: - Cn - Erlen - Becher - ng nghim, pipet - Que cy, n cn - Bung m hng cu - Vi lc - Bng gn thm nc, bng y t - a thy tinh, phu lc 3.2.1.2 Thit b th nghim S dng nhng thit b sau th nghim: - Knh hin vi (c) - Ni autoclave (Trung Quc) - My khc x k, my o pH (Nht) - B iu nhit (Trung Quc) - B chng ct cn (c) - My xay sinh t (Vit Nam)

SVTH: NGUYN TH PHNG

35

LUN VN TT NGHIP

3.2.2 Vt liu nghin cu 3.2.2.1 Nguyn liu S dng nhng nguyn liu sau cho vic nghin cu: - Xoi ghp chn c xut x t Bnh Dng. - Enzyme pectinase c sn xut bi cng ty Novozyme an Mch, phn phi bi cng ty Nam Giang (H Vn Hu, Ph Nhun, TPHCM). - ng saccharose c cung cp ti siu th Citimart Bnh Dng. - Nm men Saccharomyces cerevisiae EC thun chng ging c cung cp t phng vi sinh ca Vin Sinh hc nhit i Thnh ph H Ch Minh. 3.2.2.2 Ho cht S dng mt s ho cht sau iu chnh pH ca dch ln men: - Axit citric, NaHCO3 cung cp bi Kios ho cht 1B - S 136 T Hin Thnh Thnh Ph H Ch Minh.
-

Nc ct cung cp bi phng th nghim Sinh Khoa Cng ngh sinh hc - i

Hc Bnh Dng. - Mt s ho cht kim tra thnh phn nguyn liu v thnh phm c nu trong phn ph lc I. 2.2.2.3 Cc mi trng s dng - Mi trng malt lng s dng tng sinh khi nm men. - Mi trng malt lng c b sung dch chit xoi tng sinh khi nm men. - Mi trng thch malt s dng gi ging nm men. 3.3 PHNG PHP X L S LIU S liu c x l v v biu , th vi phn mm Excel, phn mm Statgraphics Plus 3.0 for windows, phn mm Minitab 12 for windows.

SVTH: NGUYN TH PHNG

36

LUN VN TT NGHIP

3.4 PHNG PHP NGHIN CU 3.4.1 S b tr th nghim Kho st Xoi nguyn liu S 3.1: S b tr th nghim Thu nhn Kho st t l dch cc 3.4.2 Phng php b trxoi iu kin nh hng n qu trnh pectinase b sung Pha ch dch Cc iu kin nh hng ln men trnh ln men ru m chng ti nghin cu n qu bao gm: pH, nng cht kh ban u, t l nm men s dng, thi gian ln men. Theo di Chn yu t Kho st t cn, Brix, tt nht Nm men thun chng S. cerevisiae EC c tng sinh trong mi trng malt lng l nm men, Ln men s lng t Ti u ho pH, cho ln tin hnh Brix men ru. Cc th nghim c tin hnh ln men nhit bo nm men thc nghim 25 320C. Yu t theo di chnh nh gi vic la chn cc iu kin tt nht l Ln men vi a ra quy cn. Kim tra Ru vang cc iu vi sinh trnh sn xut xoi kin ti u nh gi cm quan 3.4.2.1 B tr nh hng ca pH n qu trnh ln men Nhng pH ti thch cho s pht trin v ln men ca cc loi nm men l khng c nh, pH ph thuc vo nhiu yu t, c th l nhng yu t chnh sau:
Loi, chng nm men. Thnh phn ca mi trng ln men. iu kin ln men (nhit ).

ln men

kho st nh hng ca pH ca dch ln men, chng ti tin hnh 5 th nghim vi cc mu c gi tr pH khc nhau l: pH = 3,0; pH = 3,5; pH = 4,0; pH = 4,5; pH = 5,0. ng thi c nh cc yu t khc nh nng cht kh ban u l 200Bx, t l nm men l 6%. Theo di qu trnh ln men, xc nh hm lng cn thu c ca mi th nghim v xc nh s lng t bo nm men trong 7 ngy u ln men.

SVTH: NGUYN TH PHNG

37

LUN VN TT NGHIP

Bng 3.1: nh hng ca pH n qu trnh ln men STT mu 1 2 3 4 5 Nng cht kh (0Bx) 20 pH 3,0 3,5 4,0 4,5 5,0 Lng men ging (%)

Da vo cn thu c sau ln men ca cc th nghim chng ti chn c pH(*) ti thch cho qu trnh ln men. 3.4.2.2 B tr nh hng ca nng cht kh n qu trnh ln men Sau khi kho st v chn c pH(*) l ti thch th nghim trn chng ti tin hnh 5 th nghim vi 5 mc ca nng cht kh l: 160Bx, 180Bx, 200Bx, 220Bx, 240Bx. ng thi c nh yu t khc: pH = pH(*), t l nm men l 6%. Theo di qu trnh ln men v xc nh hm lng cn ca mi th nghim, xc nh s lng t bo nm men trong 7 ngy u ln men. Bng 3.2: nh hng ca nng cht kh ban u n qu trnh ln men STT mu 1 2 3 4 5 Nng cht kh (0Bx) 16 18 20 22 24 pH Lng men ging (%)

pH(*)

Da vo cn thu c sau ln men ca cc th nghim chng ti chn c nng cht kh 0Bx(*) ti thch cho qu trnh ln men. 3.4.2.3 B tr nh hng ca t l nm men n qu trnh ln men

SVTH: NGUYN TH PHNG

38

LUN VN TT NGHIP

Theo nguyn tc th nng cht kh ban u cng cao th lng ng nm men s dng cng nhiu v hm lng cn sinh ra cng nhiu hn. Tuy nhin mt mc no th lng ng ban u cao nm men s tp trung tng sinh khi, s cnh tranh dinh dng s kh cao v cn thu c c th khng cao. Sau khi kho st v chn c nng cht kh ti thch l 0Bx(*). Tin hnh th nghim vi 6 mc t l nm men l: 2%, 4%, 6%, 8%, 10%, 12%. ng thi c nh cc yu t khc l: pH = pH(*), nng cht kh ban u l 0Bx(*). Bng 3.3: nh hng ca t l nm men n qu trnh ln men STT mu 1 2 3 4 5 6 Nng cht kh (0Bx) 0 Bx(*) pH Lng men ging (%) 2 4 6 8 10 12

pH(*)

Theo di hm lng cn thu c mi th nghim, xc nh s lng t bo nm men trong 7 ngy u ln men. Da vo cn thu c sau ln men ca cc th nghim chng ti chn c t l nm men (*)% ti thch cho qu trnh ln men. 3.4.2.4 B tr nh hng ca thi gian ln men n qu trnh ln men Sau khi kho st v chn c cc iu kin ti thch: pH(*), nng cht kh ban u 0Bx(*), t l nm men (*)%, chng ti tin hnh cho ln men vi cc iu kin trn kho st thi gian ln men. Thi gian theo di qu trnh ln men l 10 ngy. Bng 3.4: nh hng ca thi gian ln men Thi gian (ngy) 3 pH Lng men ging (%) Nng cht kh (0Bx) 0 Bx(*)

SVTH: NGUYN TH PHNG

39

LUN VN TT NGHIP

5 7 8 9 10

pH(*)

(*)%

3.4.3 Phng php quy hoch thc nghim [3] Phng php quy hoch thc nghim: hoch nh th nghim cc tr gip kho st cc yu t nh hng bin i cng lc. Cc bc tin hnh sau: Chn thng s ti u ho v cc yu t nh hng. Xc nh mc c s, khong bin thin v mc bin thin ca cc yu t. Lp m hnh hi quy tuyn tnh v ma trn thc nghim. Tin hnh cc th nghim cnh tay n v cc th nghim ti tm thu nhn cc gi tr thc nghim. Tnh cc h s hi quy v phng sai ti hin. Kim nh s c ngha ca cc h s hi quy theo chun Student. Kim nh s tng thch ca m hnh vi thc nghim theo chun Fisher. Ti u ho thc nghim theo phng php ng dc nht: Chn m hnh ton hc v tin hnh thc nghim yu t ton phn vi k yu t nh hng, cn y l thng s ti u ho. Mi yu t c 2 mc nn s th nghim cnh tay n phi thc hin l 2k. Phng n cu trc c tm chn cc im lm th nghim c tm i xng. K hiu cc yu t l xj, mc trn v mc di ln lt l xjmax v xjmin. Tm phng n c xc nh nh sau: x0j = 1/2.(xjmax + xjmin) vi j = 1 : k Khong bin thin cc yu t:
x j = 1 max ( x j x min ) j 2

SVTH: NGUYN TH PHNG

40

LUN VN TT NGHIP

thun tin cho vic nghin cu, h trc t nhin c chuyn sang h trc khng th nguyn (h m ho). Cc th nghim cnh tay n theo ma trn quy hoch lp ra s cung cp cc gi tr thc nghim yi. Cng thc tnh h s hi quy:
b0 = 1 N 1 bj = N
n
N

Y
i =1 N i =1

X
0 u

ji

Yi

Phng sai ti hin:

2 S th =
0 YTB =

(Y
u =1
n

0 YTB )

n 1
1 Yu0 n u =1

Trong : n: S th nghim tm. y0u: Gi tr cn cc th nghim ti tm. y0TB: Gi tr trung bnh ca y0u. Kim nh s c ngha ca cc h s hi quy theo chun Student: Phng sai ca cc h s hi qui:
2 S bj = 2 S th N

tj =

bj S bj

Tra bng tp(f) vi p = 0,05, f = n 1 (vi n l s th nghim tm). Cc gi tr tj > tp(f) c xem l c ngha. Cc h s tj < tp(f) th khng c ngha v loi khi phng trnh hi quy. Nhn phng trnh hi quy vi cc h s c ngha. Kim nh s tng thch ca m hnh vi thc nghim theo chun Fisher.

SVTH: NGUYN TH PHNG

41

LUN VN TT NGHIP

2 S tt =

(Y
N i =1

Yi

N 1
2 tt 2 th

F=

S S

Trong : N: s th nghim cnh tay n. 1: s h s c ngha trong phng trnh hi quy. Tra bng vi p = 0,05, f1 = N 1, f2 = n 1

Nu F < Fp(f1,f2) phng trnh tng thch thc nghim. Nu F > Fp(f1,f2) phng trnh khng tng thch thc nghim. Phi tng bc ca phng trnh. Thu hp khong bin thin ca cc yu t. Thu hp mc c s ca cc yu t. Xt li cc yu t c lp c chn.

Cn thc hin 1 trong cc bc sau:

Ti u ho thc nghim theo phng php ng dc nht: Sau khi lp c phng trnh hi quy tng thch, cn xc nh chiu hng ca cc yu t thu c thng s ti u ho cao nht. Tin hnh tip mt lot cc th nghim leo dc theo cc bc chuyn ng mi ca cc yu t. Ti u ho theo ng dc nht bt u t im khng l mc c s. Chn bc chuyn ng ca 1 yu t, v d x1 l 1. Cc bc chuyn ng ca cc yu t xj khc c tnh nh sau:
j = 1 b j x j b1 x1

Ghi nhn kt qu tt nht cc th nghim leo dc. 3.4.4 Phng php ln men ru vang xoi [22], [23], [24] 3.4.4.1 S quy trnh sn xut

SVTH: NGUYN TH PHNG

42

LUN VN TT NGHIP

Xoi ngon, chn

Xc nh thnh phn nguyn liu

Lm sch, b v v ht Xay, p 3 gi 400C Lc trong Nc

Enzyme pectinase

ng, axit citric, NaHCO3

Pha ch dch ln men Ln men chnh Lng cn, tch men Chit ru non Ln men ph

Nm men S.cerevisiae Nhn ging

Cn men

Tng tr lnh Lng trong Chit chai

Cn, b

Ru vang xoi

nh gi cht lng theo TCVN

S 3.2 : Quy trnh cng ngh ch bin ru vang xoi

SVTH: NGUYN TH PHNG

43

LUN VN TT NGHIP

3.4.4.2 Thuyt minh quy trnh cng ngh Thu nhn dch xoi: La chn xoi chn, ngon, khng b h hng. Ra sch, loi b v v ht ri em i xay nh (b sung nc vi t l 1 : 1). Tip theo b sung enzyme pectinase vo em i 3 gi 400C. Qu xoi Gt, b v v ht S 3.3: Quy trnh thu nhn dch xoi Qu trnh ny gip ta trch cc thnh phn quan trng trong nguyn liu vo dch Tht xoi ln men nhm to cho sn phm c hng v c trng hn. Vic thc hin quy trnh n gin, cn phi nhanh chng gim t l nhim vi sinh vt. p, xay Nc Lc trong Sau trch ly ly dch thng c rt nhiu cn tinh hoc cn th do tht qu v Enzyme 3 gi 400C pectinase cc thnh phn khc trong nguyn liu ln vo. cho dch nc qu c trong hn thun li cho cc qu trnh sau ny ta cn phi tin hnh lc. Phng php lc l dng vi lc Lcbng xp thnh nhiu lp c th lc v nhng cn nh. Sau khi pha ch dch ln men, do c dng NaHCO 3 v axit citric tinh khit iu chnh pH nn cn lc loi b cc phn t l lng cn li trong Dch xoi dch ln men. Pha ch dch ln men Thng sau khi p c thnh phn khng m bo cho nm men s dng hiu qu do sn phm to c c cht lng khng cao. Ngi ta thng cho thm ng, iu chnh pH (dng axit citric nu pH qu cao v NaHCO 3 nu pH qu thp). V c th thm mt s cht tng thch cho nm men pht trin nh (NH4)2SO4 vi nng di 0,1%; nhm to iu kin tt nht cho nm men pht trin t hiu sut cao. Ln men chnh

SVTH: NGUYN TH PHNG

44

LUN VN TT NGHIP

Qu trnh ln men chnh c thc hin trong khong thi gian di hoc ngn l tu thuc vo lng nm men cho vo, v tu thuc loi dch ln men cng nh mt s yu t khc. Nhit ln men 28 320C. Thi im kt thc ln men l lc m ta khng cn thy s si bt kh trong dch ln men na. Cn nm men lng xung di y v dch ln men tr nn trong hn so vi lc ang ln men. Nu theo di bng my khc x k th thy nng cht kh khng thay i. Lc c th kt lun qu trnh ln men kt thc. Lng cn, tch men Khi qu trnh ln men chnh kt thc th c mt phn nm men lng xung, tuy nhin m bo lng hon ton hoc phn ln nm men th cn c thi gian khong 1- 2 ngy. Sau khi nm men lng ht th gn cn loi b xc nm men, nu gy chn ng mnh th cn s d tan vo ru lm c tr li, nn dng ng xi phng ht l tt nht. Mc ch ca qu trnh ny nhm m bo trong qu trnh ln men ph ch c mt phn nh nm men to hng v cho vang. Ln men ph Trc khi ln men ph ta c th iu chnh ru sau khi ln men chnh nh: thm cn thc phm cho ru c cn cao nh mun, b sung cc cht mu t dch qu t nhin Sau ta tin hnh ln men ph cho nhng thnh phn trong ru c bin i to hng v c trng cho vang. Trong qu trnh ln men ph s xy ra nhng phn ng to mi, to mu, to v rt quan trng nh: phn ng este ho ca ru v cc acid c trong ru, phn ng to mu xy ra gia cc acid amin v cc loi ng c trong ru. Trong qu trnh sn xut ru vang th ln men ph l qu trnh c tm nh hng n cht lng sn phm rt ln. Ru thnh phm c ngon khng l do qu trnh ny. Thi gian cho qu trnh ny l 7 14 ngy, nhit cho ln men ph 10 150C. Tng tr ru

SVTH: NGUYN TH PHNG

45

LUN VN TT NGHIP

Sau qu trnh ln men ph th qu trnh tng tr li tip tc thc hin to hng v, lng trong sn phm. Ru sau khi tng tr mt thi gian di ta thy rt trong, hng v cng s c trng hn cho sn phm. Nhit tng tr 10 150C. Sau qu trnh ny do xut hin thm cn nn ta phi tin hnh lc cho sn phm trc khi chit chai em xut xng. Vic lc phi c tin hnh t 2 3 ln trc khi chit vo chai. Chit chai Chit chai y c thc hin bng cch s dng ng ht xi phng ht ru t chai ny qua chai khc (lu l chai c ht chuyn phi c tit trng v lm ngui trc khi s dng). Trong qu trnh chit chai c s dng phu lc v bng c th lc ht cc cn c trong sn phm. Hon thin sn phm Sau khi chit chai ta cn phi hon thin sn phm trc khi cho ra bn nh: dn nhn, ng nt chai,

CHNG 4 KT QU V BIN LUN

4.1 KT QU KHO ST NGUYN LIU 4.1.1 T l cc phn ca tri xoi Bng 4.1: Kho st tri xoi STT mu 1 2 3 Trng lng (g) 320 290 300 Trng lng tht qu (g) 220 230 200 Trng lng v v ht (g) 100 60 100 T l tht qu (%) 68,75 79,31 66,67 T l v v ht (%) 31,25 20,69 33,33

SVTH: NGUYN TH PHNG

46

LUN VN TT NGHIP

4 5 6 7 8 9 10 Trung bnh

191 362 320 350 282 308 192 291,5

132 280 248 264 212 235 135 215,6

59 82 72 86 70 73 57 75,9

69,10 77,35 77,5 75,43 75,18 76,30 70,31 73,59

30,90 22,65 22,5 24,57 24,82 23,70 29,69 26,41

T l cc phn ca tri xoi c th hin trong biu di y:

T l cc phn ca tri xoi
26.41%

73.59%

T l tht qu T l v v ht

Biu 4.1: T l cc phn ca tri xoi Kt lun: Xoi ghp nng trung bnh 291,5g/qu. Mi tri c t l tht qu trung bnh 73,59%; t l v v ht l 26,41%. 4.1.2 Thnh phn nguyn liu Bng 4.2: Thnh phn nguyn liu Thnh phn Hm lng vitamin C (mg) Nng cht kh (0Bx) pH dch trch Axit (%) (theo axit citric) ng tng (%) ng kh (%) Dch qu ti sau khi p 37 10,5 4,15 0,68 9,8 5,6

SVTH: NGUYN TH PHNG

47

LUN VN TT NGHIP

Nc (%) Kt lun:

75,3

Hm lng vitamin C, hm lng ng tng v axit trong dch xoi cng kh cao so vi loi tri cy khc. iu ny chng t xoi rt thch hp cho ch bin ru vang. 4.2 KT QU KHO ST T L ENZYME PECTINASE Bng 4.3: Hiu sut trch ly dch qu ca enzyme T l enzyme (ml/100g tht qu) 0,5 1,0 1,5 2,0 2,5 3,0 3,5 4,0 Trng lng tht qu v enzyme (g) 100,3 100,82 101,34 101,86 102,38 102,90 103,42 103,94 Trng lng dch lc thu c (g) 76,85 84,29 85,67 87,72 92,75 96,40 96,48 96,81 Hiu sut ca enzyme (%) 76,62 83,60 84,53 86,11 90,59 93,68 93,29 93,14

Hiu sut trch ly dch qu ca enzyme pectinase c th hin trong biu di y:

SVTH: NGUYN TH PHNG

48

LUN VN TT NGHIP

Hi u sut trch ly
100 90 80 70 60 Hiu sut (%) 50 40 30 20 10 0 93.68

Hiu sut

0,5 1,0 1,5 2,0 2,5 3,0 3,5 4,0 T l enzyme (ml/100g)

Biu 4.2: Hiu sut trch ly ca enzyme pectinase Nhn xt: T l 3 ml enzymen pectinase/100g tht qu xoi cho hiu sut trch ly cao nht l 93,68%. T l 0,5 ml cho hiu sut thp nht. Vi t l t 1,0 ml n 2,5 ml pectinase th hiu sut tng dn. Tuy nhin vi t l 3,5 ml cho hiu sut cao hn khi s dng 4,0 ml pectinase nhng li thp hn khi s dng 3,0 ml pectinase. Kt lun: T l 3 ml pectinase cho hiu sut cao nht do chng ti chn t l 3,0 ml enzyme pectinase s dng cho trch ly dch xoi. 4.3 KT QU NGHIN CU IU KIN LN MEN RU 4.3.1 nh hng ca pH

SVTH: NGUYN TH PHNG

49

LUN VN TT NGHIP

Bng 4.4: Kt qu nh hng ca pH n qu trnh ln men STT mu 1 2 3 4 5 Cc yu t ban u Kt qu sau 7 ngy ln men Nng T l nm Nng cn (%V) cht pH men (%) cht kh kh (0Bx) (0Bx) 3,0 10,2 9,2 3,5 9,2 10,0 20 6 4,0 8,3 10,2 4,5 8,0 10,8 5,0 7,8 10,4

nh hng ca pH n s pht trin ca nm men v cn c th hin trong cc biu di y:

nh hng ca pH n cn
cn 11 10.5

10.8 10.2 10.4

10
10 9.5 9 8.5 8 3,0 3,5

cn

9.2

4,0 pH

4,5

5,0

Biu 4.3: nh hng ca pH n cn Nhn xt: Sau 7 ngy ln men th nng cht kh gim v cn tng. iu kin pH = 3,0 th cn thu c thp nht. iu kin pH = 4,5 th cn thu c cao nht.

SVTH: NGUYN TH PHNG

50

LUN VN TT NGHIP

iu kin pH = 3,5 v 4,0 th cn thu c trung bnh. iu kin pH = 5,0 th cn thu c thp hn cn thu c pH = 4,5. Bng 4.5: Kt qu xc nh s lng t bo nm men (106 CFU/mL) sau 7 ngy ln men Sau mi pH = 3,0 ngy 1 12 2 13 3 15 4 17 5 16 6 14 7 12 pH = 3,5 12 14 16,5 18 16 15 13 pH = 4,0 12,5 14 17 18 19,5 20 17 pH = 4,5 12 13 16 18,5 20,5 16 15 pH = 5,0 12,5 14 15,5 17 19 16,5 14

nh hng ca pH n s pht trin nm men

7.35 7.3 7.25 7.2 log(CFU/ml) 7.15 7.1 7.05 7 6.95 Ngy 1 Ngy 2 Ngy 3 Ngy 4 Ngy 5 Ngy 6 Ngy 7 Thi gian 3,0 3,5 4,0 4,5 5,0

Biu 4.4: nh hng ca pH n s pht trin nm men

SVTH: NGUYN TH PHNG

51

LUN VN TT NGHIP

Nhn xt: pH = 3,0 v pH = 3,5 th s lng t bo nm men t cc i nhanh nn suy gim cng nhanh. pH = 4,0 th nm men tng s lng cc i chm nht. pH = 4,5 th s lng t bo nm men t cc i cao nht. Kt lun: Da vo cn thu c cao nht v s lng nm men pht trin tt nht nn chng ti chn pH = 4,5 l pH tt nht cho qu trnh ln men. 4.3.2 nh hng ca nng cht kh ban u Bng 4.6: Kt qu nh hng ca nng cht kh n qu trnh ln men STT mu 1 2 3 4 5 Cc yu t ban u Kt qu sau 7 ngy ln men Nng T l nm Nng cn (%V) pH cht kh men (%) cht kh (0Bx) (0Bx) 16 4,2 9,2 18 5,8 9,5 4,5 6 20 6,4 10,8 22 10,4 10,2 24 12,6 9,4

Nng cht kh cng cao th cn thu c cng ln, tuy nhin nu cao qu th nm men c xu hng tng sinh khi nhanh v cht nhanh hn, cn thu c s khng cao. nh hng ca nng cht kh n s pht trin nm men v Brix, cn c th hin trong biu di y:

SVTH: NGUYN TH PHNG

52

LUN VN TT NGHIP

nh hng ca Brix n cn
cn 11 10.5 10 9.5 9 8.5 8 16 Brix 18 Brix 20 Brix Brix 22 Brix 24 Brix

10.8 10.2 9.5 9.2

cn

9.4

Biu 4.5: nh hng ca nng cht kh ( Brix) n cn Nhn xt: Sau 7 ngy ln men nhn thy: mc 160Bx, 180Bx, 200Bx th nng cht kh sau ln men gim mnh v cn tng ln cao, v mc 200Bx l thu c cn cao nht. mc 220Bx nng cht kh gim nhng cn thu c khng cao. mc 240Bx th nng cht kh cn li cao v cn thu c thp hn cc mc khc.

Bng 4.7: Kt qu xc nh s lng t bo nm men (106 CFU/mL) sau 7 ngy ln men Sau mi Nng cht kh (0Bx)

SVTH: NGUYN TH PHNG

53

LUN VN TT NGHIP

ngy 1 2 3 4 5 6 7

16 0Bx 11 12,5 14 15 16,5 15 14

18 0Bx 11 12 13,5 15,5 17 14,5 13,5

20 0Bx 12 13 13,5 16,5 18 15,5 14

22 0Bx 9,5 11 13 14 12,5 11 10,5

24 0Bx 10 11 12,5 13 11 10,5 10

nh hng ca Brix n s pht trin nm men

7.3 7.25 7.2 7.15 log(CFU/ml) 7.1 7.05 7 6.95 6.9 6.85 6.8 Ngy 1 Ngy 2 Ngy 3 Ngy 4 Ngy 5 Ngy 6 Ngy 7 Thi gian 16 Brix 18 Brix 20 Brix 22 Brix 24 Brix

Biu 4.6: nh hng ca nng cht kh (0Bx) n s pht trin nm men Nhn xt: mc 220Bx th nm men tng trng s lng nhanh nhng suy gim cng nhanh. mc 160Bx v 180Bx th nm men pht trin tt, mc suy gim chm hn nhng s lng t bo nm men t c cha cao.

SVTH: NGUYN TH PHNG

54

LUN VN TT NGHIP

mc 240Bx nm men pht trin khng tt, s lng nm men khng cao v suy gim sm. 200Bx nm men pht trin tt nht t s lng cao nht. Kt lun: Da vo cn thu c cao nht v s lng nm men pht trin tt nht nn chng ti chn 200Bx l nng cht kh tt nht cho qu trnh ln men 4.3.3 nh hng ca t l nm men Bng 4.8: Kt qu nh hng ca t l nm men n qu trnh ln men STT mu 1 2 3 4 5 6 Cc yu t ban u Kt qu sau 7 ngy ln men Nng T l nm Nng cn (%V) cht kh pH men (%) cht kh (0Bx) (0Bx) 2 11,4 7,4 4 10,2 8,6 20 4,5 6 8,2 9,2 8 7,4 9,4 10 7,0 9,8 12 7,6 9,0

nh hng ca t l nm men n cn
cn 10 9 8 7 6 5 4 3 2 1 0 2,0% 4,0% 6,0% 8,0% 10,0% 12,0% T l nm men cn

8.6 7.4

9.2

9.4

9.8 9

SVTH: NGUYN TH PHNG

55

LUN VN TT NGHIP

Biu 4.7: nh hng ca t l nm men n cn Nhn xt: Vi t l 2%, 4% nm men th nng cht kh cn li sau ln men cao v cn thu c thp. Vi t l 6%, 8%, 10%, 12% nm men th nng cht kh gim mnh v cn thu c cao, v cn cao nht tng ng vi t l 10% nm men. cn cao th 2 tng ng vi t l 8% nm men. Bng 4.9: Kt qu xc nh s lng t bo nm men (106 CFU/mL) sau 7 ngy ln men Sau mi T l nm men (%) ngy 2% 4% 6% 8% 10% 12% 1 7,5 11 12 13 14,5 14 2 8 9,5 13,5 15,5 18,5 18 3 9,5 13,5 15 18 20,5 21,5 4 11 15 16 20 23 23,5 5 9 12 17,5 19,5 20,5 19 6 6,5 11 16 18 19 16,5 7 8 11 14 16 18 14

nh hng ca t l nm men n s pht trin nm men 7.5 7.4 7.3 7.2 log(CFU/ml) 7.1 7 6.9 6.8 6.7 6.6 6.5 Ngy 1 Ngy 2 Ngy 3 Ngy 4 Ngy 5 Ngy 6 Ngy 7 Thi gian 2,0% 4,0% 6,0% 8,0% 10,0% 12,0%

SVTH: NGUYN TH PHNG

56

LUN VN TT NGHIP

Biu 4.8: nh hng ca t l nm men n s pht trin nm men Nhn xt: S dng 2% v 4% nm men th s lng nm men tng chm, nng cht kh cn li cao, cn thu c thp. Vi 6% v 8% nm men th tc tng trng v suy gim ca nm men n nh nhng cn thu c trung bnh. Vi 12% nm men th tc sinh trng tng sinh khi ca nm men mnh nht v suy gim nhanh nht, nhng cn thu c khng phi cao nht. Vi t l 10% th s lng t bo nm men tng u, suy gim chm v cn thu c cao nht. Vi 8% nm men th s pht trin ca nm men tt v cn thu c cao th hai. Kt lun: Da vo cn cao nht thu c v s lng nm men pht trin tt nht chng ti chn 10% l t l nm men tt nht cho qu trnh ln men. 4.3.4 nh hng ca thi gian ln men Bng 4.10: Kt qu nh hng ca thi gian ln men Thi gian (ngy) 3 5 7 8 9 10 Cc yu t ban u Nng T l pH cht nm kh men (0Bx) (%) 4,5 20 10 Kt qu Nng cn cht kh (%V) 0 ( Bx) 15,6 10,2 8,2 7,6 7,2 7,2 3,6 8,6 10,8 11,0 11,2 11,2

SVTH: NGUYN TH PHNG

57

LUN VN TT NGHIP

nh hng ca thi gian ln men n cn

cn 12 10 8 6 4 2 0

10.8 8.6

11

11.2

11.2

cn

3.6

3 Ngy

5 Ngy

7 Ngy

8 Ngy

9 Ngy 10 Ngy

Thi gian

Biu 4.9: nh hng ca thi gian ln men n cn Nhn xt: Theo thi gian nhn thy nng cht kh cng gim v cn cng tng. Nng cht kh gim mnh vo ngy th 3 n ngy th 7 v ng thi cn cng tng mnh trong khong thi gian ny. n ngy th 8 th nng cht kh gim rt t, cn tng ln rt t, khng c s thay i ln v cn. Ngy th 9 n ngy th 10 nng cht kh khng gim na, cn thu c n nh. Kt lun: Do t ngy th 8, 9, 10 ln men khng c s tng ng k v cn na nn chng ti chn thi gian ln men chnh l 7 ngy, rt ngn c thi gian ln men. 4.4 KT QU TI U HO THC NGHIM

SVTH: NGUYN TH PHNG

58

LUN VN TT NGHIP

Qu trnh ln men ru l qu trnh chuyn ho ng thnh ru, trong nhng th nghim ti u ho ny chng ti mun tm c iu kin ti u cho qu trnh ln men. Thng s chng ti mun ti u ho l cn (y) v cc yu t nh hng n thng s ti u l pH, nng cht kh v t l ging (xj). t cc bin nh sau: x1: pH x2: Nng cht kh (0Bx) x3: T l ging M hnh c chn l m hnh tuyn tnh. Phng trnh hi qui c dng:
y = b0 + b1 x1 + b2 x2 + b3 x3 + b12 x1 x2 + b13 x1 x3 + b23 x2 x3

Ta c bng sau: Bng 4.11: Cc mc yu t nh hng Cc mc Mc c s Khong bin thin (xj) Mc trn (+) Mc di (-) x1 4,5 0,5 5,0 4,0 Cc yu t x2 x3 20 10 2 2 22 12 18 8

S th nghim cnh tay n thc hin l: N = 23 = 8 Th nghim c tin hnh trn 8 mu. Do khng lp li th nghim nn lm thm 3 th nghim tm xc nh phng sai ti hin S 2th Nh vy trong th nghim ti u ho ny chng ti thc hin 11 th nghim (TN). Bng 4.12: Ma trn qui hoch thc nghim STT TN1 TN2 TN3 TN4 TN5 TN6 TN7 x0 + + + + + + + x1 + + + + x2 + + + + x3 + + + + x1x2 + + + x1x3 + + + x2x3 + + + y 9,4 11,6 7,8 11,2 10,6 11,4 10,6

SVTH: NGUYN TH PHNG

59

LUN VN TT NGHIP

TN8

10

3 th nghim tm (pH = 4,5; nng cht kh 200Bx; t l nm men 10%) Cho cc gi tr y01; y02; y03 Ta c bng kt qu sau: Bng 4.13: Kt qu x l s liu cc th nghim tm
0 yu

0 yTB

0 0 y u yTB

0 0 ( y u yTB ) 2

STT 1 2 3

( y
u =1

0 u

0 yTB ) 2

12,2 12,2 12,4

y
u =1

0 TB

= 12,267

0,067 0,067 0,133

0,004489 0,004489 0,017689

0,02667

Xc nh phng sai ti hin:

2 S th =

(Y
n u =1

0 u

0 YTB

n 1

0,02667 = 0,0133 3 1

Vi n = 3 l s th nghim ti tm.
2 S bj = 2 S th 0,0133 = = 0,0016625 N 8

=> S bj =

S th N

= 0,0408

Tnh cc h s trong phng trnh hi quy:

b0 = 1 N

Y
i =1 N i =1

(9,4 + 11,6 + 7,8 + 11,2 + 10,6 + 11,4 + 10,6 + 10 ) = 10,325 8

1 bj = N
N

ji

Yi

b j1 = xi X 1Yi
i =1

T cng thc trn tnh c cc h s bj nh sau: Bng 4.14: Cc h s ca phng trnh hi quy b0 10,325 b1 - 0,725 b2 0,425 b3 - 0,325 b1b2 - 0,025 b1b3 - 0,675 b2b3 0,075

SVTH: NGUYN TH PHNG

60

LUN VN TT NGHIP

Ta c phng trnh hi quy tng qut nh sau:

Y = 10 ,325 0,725 x1 + 0,425 x 2 0,325 x3 0,025 x1 x 2 0,675 x1 x3 + 0,075 x 2 x3

Kim nh ngha ca cc h s hi qui theo chun Student:

tj = bj S bj

T tnh c cc h s theo bng sau: Bng 4.15: Kt qu kim nh ngha ca cc h s hi qui theo chun Student STT 0 1 2 3 12 13 23 bj 10,325 - 0,725 0,425 - 0,325 - 0,025 - 0,675 0,075 Sbj tj 253,06 17,77 10,42 7,97 0,61 15,32 1,84

0,0408

Tra bng tp(f) vi p = 0,05, f = n 1 = 3 1 = 2 ta c t0,05(2) = 4,30 Kt lun: do t12 v t23 nh hn tp(f) nn cc h s b12 v b23 b loi khi phng trnh hi quy tuyn tnh. Vy phng trnh hi quy c dng:
y = 10,325 0,725 x1 + 0,425 x 2 0,325 x3 0,675 x1 x3

Kim nh s tng thch ca m hnh vi thc nghim theo chun Fisher:

y c tnh theo phng trnh hi quy va tm c.

Bng 4.16: Kt qu kim nghim phng sai tng thch theo chun Fisher
y
y1 y

STT 1 2

x1 + -

x2 + +

x3 + +

y 9,4 11,6 9,025 11,82 5 0,375 0,225

( y1 y ) 2

( y i y i )
i =1

0,140625 0,050625

SVTH: NGUYN TH PHNG

61

LUN VN TT NGHIP

3 4 5 6 7 8

+ + + -

+ + -

+ + -

7,8 11,2 10,6 11,4 10,6 10

8,175 10,97 5 11,02 5 11,12 5 10,17 5 10,27 5

0,375 0,225 0,425 0,275 0,425 0,275

0,140625 0,050525 0,180625 0,075625 0,180625 0,075625

0,895

Phng sai tng thch

2 S tt =

(Y Y )
N i =1 i i

N l

0,895 = 0,22375 84

2 S tt 0,22375 F= 2 = = 16,8 0,0133 S th

Vi N = 8 (s th nghim) l = 4 l h s c ngha trong phng trnh hi quy. Tra bng F1-p(f1, f2) vi p = 0,05 f1 = N l = 8 4 = 4 f2 = n 1 = 3 1 = 2 Suy ra F0,95(4,2) = 19,3 Kt lun: do F = 16,8< F0,95(4,2) = 19,3 vy phng trnh tng thch vi thc nghim. Ta c phng trnh tng thch vi thc nghim l:
y = 10,325 0,725 x1 + 0,425 x 2 0,325 x3 0,675 x1 x3

T m hnh ton hc ta thy rng mun tng gi tr ca thng s ti u ho cn tng gi tr ca yu t x2 v gim gi tr ca yu t x1, x3. Hm lng cn thu c ph thuc c 3 yu t: pH (x1), nng cht kh (x2) v t l nm men cho vo dch ln men (x3). ng thi cn cng chu nh hng bi s tng tc gia hai yu t pH v t l nm men.

SVTH: NGUYN TH PHNG

62

LUN VN TT NGHIP

Ti u ho thc nghim theo phng php ng dc nht. Bt u t im 0 l mc c s: x1 = 4,5 x2 = 200Bx x3 = 10% Chn bc chuyn ca yu t x2 l 2 = 0,50Bx Cc bc chuyn ng ca cc yu t x1 v x3 c tnh nh sau:
1 = 2 b1 x1 (0,725 ).0,5 = 0,5. = 0,213 b2 x 2 0,425 .2

3 = 2

b3 x3 (0,325 ).2 = 0,5. = 0,382 b2 x2 0,425 .2

Tin hnh th nghim vi cc thng s chuyn ng theo chiu hng sau: brix tng dn t 200Bx n 220Bx vi bc tng l 0,50Bx. Gim dn pH t 4,5 xung 3,0 vi bc gim l 0,213. T l ging nm men gim t 10% xung 8% vi bc gim l 0,382%.

Bng 4.17: Kt qu thc nghim ti u ho x1 Mc c s xj H s bj Khong bin thin xj 4,5 - 0,725 0,5 x2 20 0,425 2 x3 8 - 0,325 2 y -

SVTH: NGUYN TH PHNG

63

LUN VN TT NGHIP

bjxj Bc j S TT th nghim 1 2 3 4

- 0,3625 - 0,213 pH 4,281 4,047 3,861 3,648

0,85 0,5 Nng cht kh (0Bx) 20,5 21 21,5 22

- 0,65 - 0,382 T l nm men (%) 9,618 9,236 8,854 8,472

cn (%V) 8,8 10,6 11,2 12,8

Nhn xt: Khi tng dn nng cht kh v gim dn pH v t l nm men th lng cn thu c tng dn. Kt lun: Nh vy ln men c nng cn cao nht l 12,80 th phi tin hnh ln men trong iu kin pH = 3,648; nng cht kh l 22 0Bx; t l nm men a vo mi trng l 8,472%.

4.5 HOCH TON CHI PH SN XUT Bng 4.18: Chi ph sn xut 1 lt ru vang xoi Nguyn liu S lng n gi Xoi 1,2 kg 5.000 ng/kg ng 0,5 kg 14.000 ng/kg Enzyme pectinase 25 ml 880.000 ng/lt Cc ph liu Tng cng chi ph sn xut Gi bn d kin trn th trng Thnh tin 6.000 ng 7.000 ng 22.000 ng 5.000 ng 40.000 ng/lt 80.000 ng/lt

SVTH: NGUYN TH PHNG

64

LUN VN TT NGHIP

Li Nhn xt:

40.000 ng/lt

Sau khi hoch ton: Chi ph sn xut 1 lt ru vang xoi l 40.000 ng/lt. Gi bn d kin trn th trng l 80.000 ng/lt. Nn sn xut 1 lt ru vang xoi chng ti s thu li l 40.000 ng/lt. Kt lun: Sn xut ru vang t xoi lm tng gi tr kinh t ln gp 7 ln so vi nguyn liu ban u do rt c ngha kinh t. 4.6 KT QU NH GI CM QUAN V KIM TRA SN PHM 4.6.1 Kt qu nh gi cm quan sn phm ru vang xoi

Bng 4.19: Kt qu nh gi cm quan sn phm Ch tiu trong v mu sc Mi im cha c trng lng ca cc thnh vin 1 2 3 4 5 6 7 8 9 10 5 5 5 5 5 5 5 5 5 5 50 5,0 0,8 Tng s im im trung bnh H s quan trng im c trng lng 4,0

3 4 4 4 5 5 5 5 4

44

4,4

1,2

5,28

SVTH: NGUYN TH PHNG

65

LUN VN TT NGHIP

4 4 4 3 5 4 4 4 4

40

4,0

2,0

8,0 17,28

im s trung bnh Nhn xt:

T bng 4.19 ta nhn thy im c trng lng ca sn phm l 17,28 ln hn 15,2 v nh hn 18,5; im trung bnh ca mi v v u ln hn 3,8. Kt lun: Theo tiu chun TCVN 3215-79 th sn phm ru vang xoi t loi kh. 4.6.2 Kt qu kim tra vi sinh ca sn phm ru vang xoi Bng 4.20: Kt qu kim tra cc ch tiu vi sinh ca ru vang xoi Kt qu (CFU/mL) Tng s vi sinh vt hiu kh, s khun lc trong 1mL sn phm <1 E. coli, s vi khun trong 1mL sn phm <1 Coliforms, s vi khun trong 1mL sn phm <1 Cl. perfringens, s vi khun trong 1mL sn phm <1 S. aureus, s vi khun trong 1mL sn phm <1 Tng s nm men - nm mc, s khun lc trong 1mL sn phm <1 Ch tiu

Nhn xt: Theo kt qu phn tch vi sinh ca cc ch tiu th kt qu biu th u nh hn 1 CFU/mL ngha l khng c khun lc no mc trn a. Kt lun: Cc ch tiu v vi sinh vt ca sn phm ru vang xoi u t yu cu theo tiu chun TCVN 7045:2002. 4.6.3 Kt qu phn tch thnh phn sn phm ru vang xoi Bng 4.21: Kt qu phn tch sn phm ru vang xoi Axit (tnh theo axit citric) ng tng 3,79 % 5,16 %

SVTH: NGUYN TH PHNG

66

LUN VN TT NGHIP

ng kh Nc Tro

1,69 % 89,63 % 0,21 %

T bng 4.21 ta nhn thy hm lng axit, ng kh, nc hm lng tro ph hp theo tiu chun TCVN.

CHNG 5 KT LUN V KIN NGH

5.1 KT LUN Sau khi thc hin ti: Nghin cu quy trnh sn xut ru vang t xoi. Tin hnh kho st tri xoi, kho st t l enzyme pectinase b sung trch ly dch qu xoi, nghin cu cc iu kin nh hng n qu trnh ln men ru vang t xoi. Chng ti rt ra mt s kt lun sau: Xoi ghp c trng lng trung bnh 291,5g cho t l tht qu trung bnh 73,59%.

SVTH: NGUYN TH PHNG

67

LUN VN TT NGHIP B sung enzyme pectinase vi t l 3ml pectinase/100g tht qu cho hiu sut

trch ly cao nht l 93,68%. Phng trnh hi quy tuyn tnh tng thch vi thc nghim l:
y = 10,325 0,725 x1 + 0,425 x 2 0,325 x3 0,675 x1 x3

thu c hm lng cn cao nht 12,80 cn tin hnh ln men ru vang

xoi trong iu kin:

pH = 3,648. Nng cht kh 220Bx. T l nm men ging cho vo mi trng ln men 8,472%. Thi gian ln men ca qu trnh ln men dch xoi khi nm

men c kch hot ln mnh nht vi nng ng 220Bx, 8,472% men ging chnh thc ch khong 07 ngy l kt thc tin trnh ln men chnh. Sau khi nghin cu chng ti xut quy trnh sn xut ru vang t xoi nh sau:

SVTH: NGUYN TH PHNG

68

LUN VN TT NGHIP

Xoi chn Lm sch, b v v ht Xay, p 3 ml pectinase/100g tht qu xoi 3 gi 400C Lc trong pH = 3,648 0 Bx = 22 Pha ch dch ln men Ln men chnh 7 ngy (25 280C) Lng cn, tch men Chit ru non Ln men ph (10 150C) Tng tr lnh Lng trong Chit chai Nm men S.cerevisiae Nhn ging T l men ging 8,472 % Cn men Nc (1:1)

Cn, b

Ru vang xoi

S 5.1: Quy trnh ti u sn xut ru vang xoi

SVTH: NGUYN TH PHNG

69

LUN VN TT NGHIP

5.2 KIN NGH V thi gian v k thut c hn nn chng ti ch kho st c cc yu t: nng cht kh, pH, t l nm men, thi gian ln men v ch s dng chng ging S. cerevisiae EC c phn lp thun chng ln men ru. Do chng ti c mt s kin ngh sau nghin cu c cc ch tiu tt hn cho quy trnh sn xut ru vang xoi ti u nht:
Nghin cu nh hng ca cc loi xoi khc nhau n qu trnh ln men

ru.
Nghin cu s nh hng ca dch xoi ti v dch xoi pha ch t siro

xoi n qu trnh ln men.

Nghin cu cc loi nm men khc nhau dng ln men ru. Nghin cu yu t nhit nh hng ti qu trnh ln men.

Ru sau khi ln men thng khng cn mi thm ca nguyn liu xoi ban u do chng ti kin ngh:
Sau khi ln men chnh b sung thm cn tinh ch v mt lng nh dch xoi

chn vo tng thm cn v mi thm cho sn phm. Sau tin hnh ln men ph 10 150C to hng v c trng cho ru vang xoi.

SVTH: NGUYN TH PHNG

70

LUN VN TT NGHIP

TI LIU THAM KHO

Ti liu ting Vit [1] B cng nghip ln men (1994), C s vi sinh nghnh ln men, NXB i hc Cng nghip nh H Ni. [2] Vin dinh dng, B y t (1995), Thnh phn dinh dng thc n Vit Nam, NXB Y hc. [3] Nguyn Cnh (2004), Quy hoch thc nghim, NXB HQGTPHCM. [4] GS.TSKH. Phm Th Trn Chu, PGS.TS. Phan Tun Ngha (2007), Cng ngh sinh hc (Tp 3 - Enzyme v ng dng), NXB Gio Dc. [5] TS. Nguyn Thanh Hng, PGS.TS. Nguyn nh Thng (2000), Cng ngh sn xut v kim tra cn etylic, NXB Khoa Hc v K Thut. [6] V Cng Hu (2005), Lm ru vang tri cy trong gia nh, NXB Nng Nghip TPHCM. [7] Hi dc hc Vit Nam, Tp ch thuc v sc kho (s 339 ngy 1/9/2007). [8] PGS.TS. Nguyn c Lng (2000, 2001, 2002), Cng ngh vi sinh vt (Tp 1, 2, 3), NXB HQGTPHCM. [9] Nguyn c Lng (2003), Th nghim cng ngh sinh hc (Tp 1 Th nghim ho sinh hc, NXB HQGTPHCM. [10] Nguyn c Lng (2004), Cng ngh enzyme, NXB HQGTPHCM. [11] Trn Bch Lam, Tn N Minh Nguyt, inh Trn Nht Thu (2004), Th nghim ho sinh thc phm, NXB HQGTPHCM. [12] L Vn Vit Mn (2006), Cng ngh sn xut thc ung, NXB HQG TPHCM. [13] TS. Nguyn ng Ngha, KS. Nguyn Mnh Chinh (2006), Trng, chm sc, phng tr su bnh xoi, v sa, sapch, da, NXB Nng Nghip. [14] Lng c Phm (2006), Nm men cng nghip, NXB Khoa Hc K Thut, 2006. [15] Trn Th Thanh (2001), Cng ngh vi sinh vt, NXB Gio Dc. [16] H Duyn T (2006), K thut phn tch cm quan thc phm, NXB Khoa Hc v K Thut.

SVTH: NGUYN TH PHNG

71

LUN VN TT NGHIP [17] GS.TS. Phm Vn Ty, TS. V Nguyn Thnh (2007), Cng ngh sinh hc (Tp 5 Cng ngh vi sinh v mi trng), NXB Gio Dc. [18] Tiu chun Vit Nam, Ru mi: Phn tch cm quan bng phng php cho im TCVN 3217-79, NXB H Ni. [19] ng Th Thanh Thu (2003), Sinh ho ng dng, NXB HQGTPHCM. [20] L Quang Tr (2001), Kho st cht lng xoi v da qui hoch cho ngnh ch bin tnh Tin Giang, Lun vn tt nghip thc s ngnh Cng Ngh Thc Phm, i hc Bch Khoa TPHCM. Ti liu nc ngoi [21] Prescott and Dunn (1959), Industrial Microbiology, Mc Graw Hill, New York. [22] Teshome Edae Jiru, Naznin Sultana, Michael Wawire (2001), Fermentation processing, NXB Tr Nhn Minh. [22] Srisamtthakaran, Chanrittisen, Burana wijarn, Effects of Sampee mango (Mangifera indica). [23] Ripening stage and flesh ratio on mango wine quality, Food Science and Technology Department, Lampany Agricultural. [24] Research and Training centre, Rajamangala Institute of Technology, Thailand, 2004. Ti liu internet [25] http://www.rauquavn.vn [26] http://www.wikipedia.com.vn [27] http://www.ruoungoai.com.vn [28] http://www.winegrowers.info/tasting/home.htm [29] http://www.winetitles.com.au/cwol/over view [30] http://www.scarborough.com [31] http://www.winereport.htm

SVTH: NGUYN TH PHNG

72