PHN I: CNG NGH SN XUT BIA

Bi 1: Qu trnh v thit b nu cho go

1. 2. Mc ch: Tin hnh x l go thay th mt phn malt trong qu trnh thy phn tinh bt thnh ng dng cho qu trnh ln men bia. Nguyn tc: Tinh bt go bao gm amilose v amilopectin lin kt ca cc phn t gluxit vng chc, phi tin hnh lm yu cc mi lin kt y bng cch h ha, dch ha v x l nhit. l khu c bn trong qu trnh nu cho go. 3. 4. Thit b: 1 ni nu cho go (ni cch thy Memmert) 1 ni nu nc nng (ni Inox) Bp gas, bp in My khuy v nhit k Nguyn liu v ha cht -

Go: 1kg Malt lt: 0,1 kg (chia lm 2 ln) Nc 10 lit Ha cht chnh pH (axit) n 6 Ra ni tht sch Ly 4 lt nc vo ni S dng axit chnh pH ca nc n 6. un nc n 40oC Cp 50 g nc vo ni Cp 1 kg go vo ni Khuy lin tc Nng nhit t t n 72oC (1 pht tng 1oC) Dng 72oC (10 pht) Tip tc nng nhit ln n 85oC tin hnh h ha. Dng nhit ny 20 pht. H nhit ca khi dch bng nc n 72oC, b sung 50g malt nghin n 72oC tin hnh dch ha trong thi gian 20 pht.

5.

Thc hnh
-

Nng nhit ca dch n si v un si lin tc 20 pht lm yu cc mch lin kt gluxit ca go to iu kin thun li cho qu trnh thy phn tinh bt thnh ng di tc dng ca enzym amylase khi phi trn vi malt.

6. Yu cu cn phi t Sau khi h ha ht go phi c h ha trit . Sau khi dch ha nht ca khi dch phi nh.

Bi 2: Qu trnh v thit b ng ha
1. Mc ch:
-

Sn xut dch ln men cho qu trnh sn xut bia t malt i mch c b sung 1 phn th liu (go) da vo qu trnh chuyn ha tinh bt thnh ng di tc dng ca enzyme amylase v amylase. Tin hnh qu trnh thm ha bng cch nu dch ng vi hoa houblon.

2. Nguyn tc: Di tc dng ca enzym amylase v amylase, tinh bt s chuyn thnh maltose v dextrin v mt s nh khc to nn dch ln men. 3. Thit b: -

1 ni cho go (ni cc thy Memmert) 1 ni nu nc nng (ni inox) Bp gas, bp in My khuy v nhit k. Ni lc v vi lc (ti lc) Malt i mch: 1kg ( nghin) Nc: 10 lit (pH = 6) CaCl2: va chnh nng canxi ph hp. Ra sch ni Cp vo ni nc nng v nc lnh c c 4 lit nc nhit 37oC Cp CaCl2 va Nng nhit v khuy n 50oC (m ha) Gi nhit ny 20 pht tin hnh qu trnh m ha di tc dng ca enzyme protease Chuyn cho go t ni cho sang ni malt nng nhit ton khi dch t n 65oC Dng nhit ny t 20 n 30 pht tin hnh h ha. Nng nhit ton khi dch ln 72oC bng nc si (dng nc si vo) Dng nhit ny v th Iod n ht tinh bt (thi gian khong 20 pht) Nng nhit n 76oC bng nc si gim nht ca khi dch to iu kin thun li trong qu trnh lc

4. Nguyn liu v ha cht

5. Thc hnh: -

Lc dch bng vi lc v ra b bng nc nng c nhit 74oC Dch lc phi khng cn tinh bt st Hiu sut nu phi t trn 65%

6. Yu cu cn phi t -

Bi 3: Qu trnh nu hoa houblon

1. Mc ch: To ra hng v c o thm ngon ca bia bng cch tch cc thnh phn trong hoa houblon a vo dch ln men bia to cho bia c v v mi c trng. 2. Nguyn tc: Tch mi v v trong hoa houblon bng cch cp hoa houblon vo dch ln men iu kin nhit si loi b cc cht c mi v kh chu ch gi li cc cht thm v v c trng ca hoa houblon kt hp vi malt trong qu trnh ln men bia. 3. Thit b: -

Ni nu hoa Dch ng ha t malt i mch 5 lit Hoa houblon gm c cao v vin. Ra sch ni nu hoa Cp dch ng ha vo ni (dch ng ha nhit khong 70oC) un si dch 10 pht (ti sao?) Cp ton b cao houblon vo ni. un tip 20 pht Cp houblon vin 50% (ti sao?) un si tip 30 pht na. Sau cp s hoa vin cn li un thm 20 pht na th dng v cho lng cc kt ta nng To kt ta nhiu bng to Dch trong ng, mu sc v lng dch phi t theo yu cu.

4. Nguyn liu:

5. Thc hnh:

6. Yu cu cn phi t

Bi 4: Qu trnh v thit b lnh nhanh

1. Mc ch:
-

Qu trnh ln men bia c thc hin nhit thp t 6oC n

12oC. V vy dch ng sau khi nu hoa nhit khong 100oC phi c lm lnh nhanh n nhit ln men trnh s xm nhp ca vi sinh vt v to iu kin lng 1 s kim loi nng nh hng n cht lng ca bia. 2. Nguyn tc: Dng cht ti lnh lm lnh dch ln men gin tip bng thit b ng xon, dch i bn trong, cht ti lnh i bn ngoi. to iu kin trao i nhit tt th cht ti lnh s c khuy trn. 3. Thit b:
-

1 thng cha dch ln men nhit khong 100oC. 1 thit b trao i nhit ng xon 2 nhit k 100oC

4.

Nguyn liu v ha cht: -

Dch ln men khong 5 lit Nc mui -5oC (20 lit) t thng dch ln men cao hn thng cha nc mui lnh Gn van dch ln men vo ng xon. Trc ng xon v sau ng xon c van iu chnh o nhit dch ln men ban u v cui.
-

5.

Thc hnh: -

6.

Yu cu cn phi t Xc nh cn bng nhit gia lng dch v cht ti nhit.

Bi 5: Qu trnh thit b ln men bia

1. Mc ch: Tm hiu cu to cc b phn ca tank ln men bia v cng dng ca cc b phn . 2. Tm hiu nguyn tc lm vic ca tank ln men: Qu trnh tin hnh ln men bia trong tank. 3. Thit b: Tank ln men 4. Thc hnh: Tm hiu cc chi tit chnh ca thit b 5. Yu cu cn phi t: Nm c cu to nguyn l hot ng, qu trnh lm vic v u nhc im ca tank trong qu trnh ln men bia.

Bi 6: Qu trnh hon thin sn phm

1. Mc ch:

- Gii thiu tng th ngi hc nm c qu trnh hon thin bia, ch trng phn thanh trng bia theo phng php Pasteur.
2. Nguyn tc: -

Tin hnh x l bia sau khi ln men nhm mc ch ko di s n nh ca bia cung cp cho ngi tiu dng. thc hin qu trnh hon thin bia ngi ta phi tin hnh cc bin php.

Lc bia Chit chai, lon Thanh trng bia Dn nhn, v kt v nhp kho Thanh trng bia theo phng php Pasteur

3. Thit b

Cc bnh cha nc cc nhit khc nhau (30, 45, 55, 60, 62oC) -

ng h o thi gian Nhit k 100oC

4. Nguyn liu

Bia ng chai thanh trng (2 chai) Tin hnh thanh trng theo phng php Pasteur bng cch ti nc nng cc nhit khc nhau trong khong thi gian khc nhau trn np chai. Sau bo qun bia xc nh thi gian n nh bia sau thanh trng cc ch khc nhau.

5. Thc hnh:

6. Yu cu cn phi t:

Bia sau thanh trng phi c thi gian bo qun t nht 3 thng (n nh v mi

v v khng c hin tng kt ta)

Phn 2: CNG NGH SN XUT CN

Bi 1: Chun b dch ln men v ln men
1. Mc ch: Cn l mt nguyn liu c s dng rt nhiu trong cc ngnh thc phm, m phm, dc phm, Nguyn liu ph bin sn xut cn l r ng v tinh bt. Bi th nghim ny nhm mc ch gip sinh vin tm hiu qu trnh x l nguyn liu tinh bt thnh dch ng tin hnh qu trnh ln men ru (c bit l qu trnh h ha, dch ha v ng ha). 2. Nguyn liu, ha cht v dng c: 2.1 Nguyn liu, ha cht: 1. Nguyn liu tinh bt (go tm, sn lt, ng): 1 kg 2. Nc 3. Ch phm enzym
4. CaCl2 5. H2SO4 m c.

6. Men ging 7. Ure 2.2 Dng c, thit b: 8. Ni inox 9. Bp gas, bp in 10. Nhit k 11. pH k 12. Khc x k cm tay 3. Thc hin: 3.1 S quy trnh cng ngh

Nguyn liu Nghin, xay Enzym, CaCl2, H2SO4

Nu

Nc

H ha

Dch ha

Enzym

ng ha

Lm ngui nhanh

Men ging

Ln men

3.2 Cch tin hnh: -

Nguyn liu c nghin nh vi kch thc 1 1,5mm. Phi trn nc vi nguyn liu theo t l 4 : 1. ng thi cho 1/3 lng enzym dch ha, CaCl2, H2SO4 m c. Nng nhit hn hp ln 83oC v gi nhit ny trong 30 pht, trong qu trnh nng nhit c khuy trn trnh hin tng nguyn liu ng di y ni gay chy kht.

Thm lng enzym dch ha cn li vo v nng nhit n khi dung dch si, gi nhit ny trong 5 pht. Lm ngui dch xung 60oC (bng cch trao i nhit vi nc). Cho enzym ng ha vo, gi nhit 58 60oC trong 60 pht. Lm ngui nhanh dch ng ha xung nhit ln men. Cp men ging vo dch, b sung thm ure. Tin hnh ln men nhit thng t 4 5 ngy. Dch sau khi ng ha phi t Brix 16 18oBx Dch trc khi ln men khng c nhim vi sinh vt (c bit l vi khun lactic)

4. Yu cu:

Bi 2: Chng ct, xc nh cn ca gim chn

1. Mc ch: -

xc nh dch sau ln men tin hnh chng ct c hay cha, phi kim tra hm lng ng, chua ( axit). Bi th nghim ny nhm mc ch gip sinh vin xc nh mc ln men, hiu sut ln men ca dch. T tin hnh chng ct gim chn thu cn. Trnh hin tng chuyn ha cn thnh gim, lm tht thot cn v gim hiu sut ln men.

2. Nguyn liu, ha cht v thit b, dng c: 2.1 Nguyn liu, ha cht: -

Dch gim chn ( ln men t bi trc) Dung dch NaOH 0,1N PP 0,1% Ry lc Erlen 100 ml Pipet 10 ml Bnh nh mc 250 ml B chng ct cn Bnh t trng ng ong 250 ml Khc x k Cn k Cn phn tch Bp in

2.2 Thit b, dng c:

3. Thc hin: Dch sau khi ln men c gi l gim chn. Gim chn c lc qua ry, b b. Dch thu c sau lc kim tra cc ch tiu sau: chua ng

Sau em dch i chng ct, xc nh cn, hiu sut ln men. 4. Yu cu: Nng cn ca gim chn phi t >= 8,5% vol.

Phn 3: CNG NGH SN XUT NC GII KHT

Bi 1: Sn xut dch syrup
1. Mc ch:
-

Cht to ngt l mt nguyn liu khng th thiu trong cng ngh sn xut nc gii kht. ng saccharose l mt cht to ngt thng c dng ti cc nh my sn xut NGK. V th chun b dch syrup bn thnh phm l mt cng on khng th thiu trong bt k sn phm NGK no.

Mc ch ca bi th nghim gip sinh vin chun b c mt dung dch syrup t yu cu. T dung dch syrup ny c th pha ch dung dch syrup bn thnh phm dng pha ch cc sn phm NGK pha ch khc nhau.

2. Nguyn liu, ha cht v dng c, thit b: 2.1 Nguyn liu, ha cht: -

ng tinh luyn : 1kg Nc x l Acid citric Ni inox Bp gas, bp in Nhit k Brix k Cho nc vo ni v gia nhit n 40 50oC. T l gia nc v ng l 1 : 2 Cho ng vo, khuy trn n khi ng ha tan hon ton ng thi gia nhit n si (si tim) B sung acid citric (0,1%) vo v gi nhit 80 90oC trong 1h. Lm ngui nhanh dch syrup bng cch trao i nhit vi nc. o Brix ca dch syrup.

2.2 Dng c, thit b:

3. Thc hin:

4. Yu cu: Dch syrup phi t cc yu cu sau: -

Mu sc: trong sut Khng c lp vng trn b mt syrup Khng cn tinh th ng Brix >= 60oBx

Bi 2: Pha ch nc gii kht

1. Mc ch:
-

a s cc sn phm nc gii kht c trn th trng ( v d: nc cola, nc tng lc, nc yn ngn nh, nc soa ,) u c pha ch t cc hng liu c sn hoc t cc hng liu t trch ly.

Mc ch ca bi th nghim gip sinh vin lm quen v pha ch c mt s sn phm nc gii kht t cc hng liu, ph gia c sn hoc cc hng liu t trch ly.

2. Nguyn liu, ha cht v dng c, thit b: 2.1 Nguyn liu, ha cht: Dung dch syrup chun b t bi trc. Hng liu c sn hoc hng liu t trch ly Acid citric Natri benzoat Cht to mu Nc x l Becher 500 ml ng ong 500 ml Pipet 2, 5 10 ml Khc x k Phu thy tinh. Chai thy tinh, nt khon.

2.2 Dng c, ha cht:

3. Thc hin: 3.1 S quy trnh:

Dung dch sirup Hng liu, mu, ph gia, cht bo qun

Pha ch syrup bn thnh phm

Nc x l

Phi trn

Chai

Ra

Lm kh

Chit chai

ng np

Sn phm

3.2 Cc bc tin hnh: Pha ch syrup bn thnh phm: gm dung dch syrup chun b t bi trc phi trn vi hng liu, mu, ph gia, cht bo qun. Ty theo tng loi sn phm s dng cc hng liu, mu, ph gia cho thch hp (v d: pha ch nc yn, nc sm b ao, tr chanh, nc tng lc,) Dng nc x l phi trn vi syrup bn thnh phm c c hm lng ng theo yu cu ca sn phm. Chit vo chai thy tinh c ra sch v lm kh. ng np.

4. Yu cu: Sn phm c mu sc, mi v c trng cho tng loi sn phm. Hm lng ng khon 10%.

Bi 3: Sn xut nc gii kht ln men

1. Mc ch:
-

Nc gii kht ln men l sn phm ca qu trnh ln men ru cha kt thc. Ty theo ngun nguyn liu dng pha ch dch ln men, ngi ta chia nc gii kht ln men thnh nhiu nhm khc nhau. nc ta tuy cha sn xut nhiu loi nc gii kht ny nhng c th chia thnh 2 nhm chnh: nc gii kht ln men t nguyn liu cha tinh bt v nc gii kht ln men t nc qu. Khng ging nh nc gii kht pha ch, lng CO2 trong nc gii kht ln men l do qu trnh ln men to thnh v tn ti trong sn phm.

Da vo ngun nguyn liu c th v cht lng sn phm, mi nhm nc gii kht li mang tn khc nhau: nc gii kht da ln men, cam ln men, hoc nc gii kht t ng, sn ln men,

Tuy khc nhau v nng cht ha tan v tn gi nhng ni chung nc gii kht ln men ca nhiu nc u cha cc cht ging nhau vi hm lng vo khong sau:
Nng cht ha tan trong sn phm (o theo ng k), % khi lng, 5 8 chua (ml NaOH 1N/100ml nc gii kht), , 2 4 Nng ru, % th tch 0,5 1,5 % vol

Mc ch ca bi th nghim gip sinh vin tm hiu quy trnh sn xut nc gii kht ln men, cm quan v so snh vi mt s sn phm nc gii kht ln men hin c trn th trng.

2. Nguyn liu, ha cht v dng c, thit b: 2.1 Nguyn liu, ha cht

-

Tri cy, nc qu ngm ng. Dung dch syrup Nc Nm men Becher 500 ml ng ong 500 ml Nhit k Ni inox My xay a nng

2.2 Dng c, thit b:

Keo thy tinh Vi lc

3. Thc hin: 3.1 S quy trnh sn xut nc gii kht ln men:

Nguyn liu

X l

Nghin, p

Lc

Dung dch syrup

Pha ch dch ln men

Nc

Thanh trng

Lm ngui nhanh

Nm men

Ln men

Sn phm

3.2 Cch tin hnh: -

Nguyn liu l tri cy c x l bng cch ra, loi v S dng my xay nghin, p; sau c th dng vi lc loi b xc thu ly dch. Pha ch dch ln men c nng cht kh, pH thch hp bng cch phi trn vi dung dch syrup chun b sn v nc. Thanh trng dch trc khi ln men nhit 80oC trong 20 pht.

Lm ngui nhanh dch xung nhit phng 28 30oC. Cho nm men vo dch v tin hnh ln men nhit thng khong 10h, sau h nhit dch ln men xung 8 10oC, chit rt, ng np, thanh trng sn phm (nu mun bo qun thi gian lu hn).

4. Yu cu: -

Sn phm c hm lng cn 0,5 1,5 % vol. C v ngt , hm lng cht kh khong 5 8%. C v chua thanh. Mi, v c trng cho tng loi tri cy ln men.

Ghi ch: Sn phm nc gii kht ln men c th c ln men t nc qu ngm ng.

Phn 4: CNG NGH SN XUT RU

Bi 1: Sn xut ru pha ch
1. Mc ch: Bi th nghim gip sinh vin hiu r quy trnh sn xut ru pha ch (ru mi, coctail). T , sinh vin c th pha ch nhiu loi sn phm khc nhau ph hp vi th hiu ngi tiu dng. 2. Nguyn liu, ha cht v dng c, thit b: 2.1 Nguyn liu, ha cht:
-

Cn thc phm 96% vol ng tinh luyn Nc x l Hng liu (trich ly hng liu) Mu thc phm Ct tri cy Acid citric Cht bo qun: Natri benzoat Giy lc Becher 500 ml ng ong 500 ml Phu thy tinh Khc x k Pipet 2, 5, 10 ml. Chai thy tinh, np

2.2 Dng c, thit b:

3. Thc hin: 3.1 S quy trnh sn xut ru pha ch

ng tinh luyn Nc x l Nu syrup Cn thc phm

Ngm than

Hng liu, ct tri cy, mu, cht bo qun

Lc

Phi trn

Lc

Chit chai

ng np Sn phm

3.2 Cch tin hnh: -

Chun b dung dch syrup trng. (tng t cch lm syrup trong CNSX nc gii kht) Dng nc x l h cn thc phm xung khong 58%vol. Ngm cn h vi than hot tnh. Lc than Phi trn dung dch syrup, hng liu, mu, ph gia, cht bo qun v nc x l t c cn theo yu cu v to c sn phm theo yu cu ( ty loi sn phm khc nhau m c th s dng hng liu, mu, ph gia khc nhau, v d: ru cam, chanh, c ph, m, o,)

Lc sn phm c c trong Chit chai, ng np.

4. Yu cu: Sn phm c cn ng theo yu cu

Mu sc, mi v c trng cho tng loi sn phm c pha ch. Hm lng ng ca sn phm ru pha ch khong 8 10%.

Bi 2: Sn xut ru vang tri cy

1. Mc ch:
-

Ru vang l mt sn phm c ln men cc loi tri cy. Nc ta l mt nc nhit i, cy tri 4 ma nn vic ch bin cc loi tri cy thnh sn phm ru vang l mt iu cn thit lm phong ph thm th trng sn phm ny.

Bi th nghim gip sinh vin nm r nhng nguyn tc c bn nht ca mt quy trnh ch bin ru vang.

2. Nguyn liu, ha cht v dng c, thit b: 2.1 Nguyn liu, ha cht: Tri cy Nc ng Nm men Chai thy tinh hoc keo thy tinh Becher 500 ml ng ong 500 ml My xay a nng Phu thy tinh Vi lc Chai hoc keo thy tinh

2.2 Dng c, thit b:

3. Thc hin 3.1 S quy trnh sn xut ru vang tri cy

Nguyn liu

X l nguyn liu Nghin p Lc Sulfit ha C n Men ging (2%V) Ln men chnh (t=22 - 30 C) ng

Ln men ph t= 1518C Chai

(t = 5C)

Rt chai

X l

Ru vang

3.2 Cch tin hnh:

-

Nguyn liu l tri cy c x l: ra sch, loi v. Sau c nghin p v lc thu ly dch qu. Sulfit ha dch qu, loi b cn. Chun ha dch trc khi ln men bng cch b sung ng, iu chnh pH ph hp vi iu kin ln men vang tri cy. Cp men ging vo dch v tin hnh ln men chnh 22 30oC Ln men ph. .

Rt chai, ng np. Sn phm c hng v c trng cho tng loi tri cy sn xut ru vang. m bo hnh lng cn phi >= 8% (tnh ton lng ng b sung t cn theo yu cu).

4. Yu cu: