QTCN SN XUT RU MI

GVHD: Thy L VN VIT MN

AI HOC QUOC GIA TP. HO CH MINH KHOA CONG NGHE HOA HOC & DAU KH
BO MON CONG NHGE THC PHAM

---------------------------------

E TAI:

BAO CAO SERMINAR

QUY TRNH CONG NGHE SAN XUAT RU MUI

GVHD : Thay LE VAN VIET MAN SVTH : NGUYEN HONG HANH TRNG TH MY HANH VO TH MINH NHT PHAM THANH PHNG TRAN NGUYEN AN THUY Lp : HC99TP Nganh : CN thc pham

Nam hoc 2002-2003

QTCN SN XUT RU MI

GVHD: Thy L VN VIT MN

MC LC
I. NGUYN LIU 1. Cn thc phm 2. Thc vt 2.1. Cc loi thc vt ni chung 2.2. Chanh 3. ng 4. Acid citric 5. Nc pha trn vi ru 6. Ph gia II. QUI TRNH CNG NGH SN XUT RU MI 1. Qui trnh cng ngh 2. Thuyt minh qui trnh v thit b s dng trong qui trnh II.SN PHM 1. Phn loI 2. Tiu chun ru mi 3. Cc tiu chun vt t TI LIU THAM KHAO

QTCN SN XUT RU MI

GVHD: Thy L VN VIT MN

Li cm n
Chng em xin chn thnh cm n: Thy L Vn Vit Mn gip chng em trong qu trnh lm tiu lun. Thy Hunh Th Vin cho mn ti liu tham kho. Cc bn trong lp cng tho lun tho g kh khn trong qu trnh lm tiu lun. Cc n s gip ca tt c mi ngi.

Thng 3 nm 2003. Nhm sinh vin thc hin: Nguyn Hng Hnh Trng Th M Hnh V Th Minh Nht Phm Thanh Phng Trn Nguyn an Thy

QTCN SN XUT RU MI

GVHD: Thy L VN VIT MN

LI M U
Ru l thc ung c a chung ca ngi phng Ty, n gn lin vi truyn thng, phong tc ca ngi dn bn x. cc nc ny, khng th gi l mt bui tic hon ho nu trong thc n khng c ru. Thng thc ru l mt ngh thut, v cng vi cng ngh sn xut ru lu nm, n l nim t ho ca cc nc phng Ty. Hu ht cc loi ru ny u c lm bng con ng ln men tri cy ngoi tr ru Liqueur. Liqueur l tn chung ca cc loi ru mi m nguyn liu sn xut l cn tinh luyn c phi trn vi dch ct chit t cc loi hoa qucng nh cc loi c r, cc loi dc tho vb sung thm ng hay mt ong lm tng v ngt v gi tr dinh dng cho sn phm. Ngy xa, t thi trung c, cc tu s bit dng ru mnh ngmcc loi dc liu lm ru thuc bi b sc khe, cha vt thng. Ban u, cng dng chnh ca ru mi nh l mt th thuc, t c dng ung. V sau, vi ngun nguyn liu phong ph hn nh hoa qu, ngi ta s dng ru mi ung nhiu hn; v d ung, ngi ta thm ng hoc mt ong. Vi hm lng ng cao (>100g/l) v cc cht (ng , acid hu c,cht khong) trong cc loi tri cy , ru mi tht s l thc ung b dng, cung cp nhiu nng lng cho c th nu ung vi lng thch hp. Vit Nam, ru mi l thc ung cha c ph bin, vn cn mi m, ch c mt s loi ru mi trn th trng, ch yu l ru vang nn cha c nhiu ngi bit n. Do , trong qu trnh tm hiu v ru mi gp phi nhiu kh khn nn chc chn trong bi tiu lun ny cn nhiu thiu st. Rt mong c s quan tm v gp ca thy v cc bn.

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GVHD: Thy L VN VIT MN

I. Nguyn liu:
Nguyn liu trong sn xut ru mi gm: cn thc phm, cc loi thc vt nh rau qu, hoa c, nc, ng, c khi dng c mt tinh bt (mt tinh bt c iu ch bng cch thy phn khng hon ton tinh bt bng acid pha long ri lc v c c n nng theo yu cu. Trong mt, ngoi glucoza v maltoza cn c dextrin, lm cho mt c nht cao. Khi cn tng nht cho ru mi cn pha thm mt vo sn phm. Ngoi ra, mt cn c tc dng hn ch hin tng saccaroza kt tinh li trong ru mi), mt s ph gia khc nh acid citric, cc cht mu, mi, cc cht bo qun

1. Cn thc phm:
Etanol l thnh phn chnh ca ru mi. Hm lng cn trong sn phm nm trong khong 12% - 60% ty thuc vo mi loi ung. Hm lng cc tp cht cn ln trong cn phi mc thp nht khng nh hng xu n mi v ca sn phm v sc kho ngi s dng.Tuy nhin trong cn cn c mt lng t cc sn phm ph ca qu trnh ln men ru nh cc acid ( ch yu l acid axetic), anehit (ch yu l axetanehit), alcol cao phn t (ch yu l alcol amytic v alcol butyric). Hm lng CH3OH trong cn tinh khit khng qu 0.05% v i vi cn ho hng khng c qu 0.03% (theo tiu chun Chu Au). Ngoi ra, cn cn c dng lm dung mi trch ly cc cht chit t rau, qu, hoa c ru mi chanh, cn c dng trch ly tinh du trong v chanh. Thng thng ngi ta s dng cn c ru t 45-50% th tch trch ly nguyn liu thc vt. Ta s dng nc pha vi cn 960 thu c cn c ru cn thit. Ru nn: c ru mi thm ngon, th ru nn phi tht tinh khit. Cc thnh phn trong ru nn nh acetadehit etanol c th mang li hng thm cho ru nho, nhng li khng thch hp lm ru nn. Cc loi ru mnh nh whisky, rum, brandy nho, cognac, ru go v ru tri cy u lc th dng lm ru nn c. Bng1: tiu chun cn theoTCVN 1052-71 Chh tiuu Dngng bnn ngoii Muu scc o cnn Esterer Andehytyt Acidid Furgurolol Metanolol Mcc yuu cuu Chtt lngng trongng sutt, khngng vnn cc va khngng co tpp chtt la Khngng muu 960 <50 mgmg/litit <15 mgmg/ll <12 mgmg/ll khngng co khngng co

2. Nguyn liu thc vt:

2.1. Cc loi thc vt ni chung: Nguyn liu sn xut ru mi rt a dng: t c, r, l cy n hoa qu. Ni chung tt c nguyn liu thc vt c mi thm, mu p u c th s dng lm ru mi.

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GVHD: Thy L VN VIT MN

Hng liu: c mt s loi ru mi ch dng mt loi hng liu c mi hng ni bc, nhng cng c loi dng n 70 loi hng liu. Cc loi hng liu thng dng l: Hng tho: c nng tinh du rt cao, ch cn lng t nh bc h gip tiu ho, m ip hng l tnh to u c, bch l hng gup chng t mu Hoa: xun hong cc, bch hp, hoa hng Tri cy: cc loi qu ti nh: cam qut, chanh, da, du, nhn, hoc qu kh nh nho kh. V cy: v qu, v cy kim k ni, v cy long no, v cy hng, v cy angostura R thc vt: ng quy, ba kch, cam tho, gng Ht: ht hi hng, ht m, hnh nhn, inh hng Trong bi tiu lun ny, chng ti chn chanh lm nguyn liu. 2.2. Nguyn liu chanh : Chanh l nguyn liu ch yu trong sn xut ru chanh,.to mi v hng thm c trng cho ru. Chanh l mt loi cy n tri nhit i trng rt ph bin nc ta. Nhng vng trng chanh tng i tp trung v c nhiu kinh nghim nht l vng Thanh H ng (Hi Dng),vng Nghi Lc, Nam n (Ngh An) , vng Th Xun ( Thanh Ho) , H ng ,Thi Bnh, H Tnh Chanh c nhiu cng dng v qu chanh cha nhiu cht b. Chanh nc ta ch yu l n ti, ngnh cng nghip nc ta dng chanh ch nc si-r, ch nc chanh chai, lm bnh ko, ch nc tinh du. L chanh non cng l mt mn gia v. G chanh mn chc lm vt dng trong gia nh hoc lm m ngh rt tt. Chanh c sn lng cao, thu nhp ln, cung cp qu quanh nm. Mt cy chanh mt v bnh qun cho khong 600-800 qu, chm sc tt c th t 1000-1200 qu. Bang thanh phan dinh dng cua chanh: Thanh phan Mui Vo Nc (%) 88.30 7.9 Fructoza(%) 0.56 0.72 Glucoza(%) 0.62 3 Saccaroza(%) 0.83 0.28 Acid(%) 5.6 2.00 Tinh dau(%) vet 0.03 Carotin (mg) vet 140 Vitamin C(mg) 55 0.05 Vitamin B1(mg) 0.07 0.02 Vitamin B2(mg) 0.05 1.27 Vitamin PP(mg) 0.34 7.05 Pectin(%) 1.12 4.44 Xenluloza(%) 0.52 0.95 Chat khoang(%) 0.46 Cc ging chanh hin c Vit Nam:. v Chanh nm (Citrus limon Burm): l cng tng t nh chanh giy. Trong cc loi chanh nm c ging chanh O-r-ca l qu nht, rt c gi tr xut khu. Qu chanh nm khc vi chanh ta

QTCN SN XUT RU MI

GVHD: Thy L VN VIT MN

l c hnh ng di, u c nm nh ra, v dy, c rt lu. c im ca n l thn thp, t gai, sai qu, qu trn di,u nh ra, v nhn, ti tinh du to. Mi qu c 10 mi, tht qu mu hi vng, cha nhiu nc mng, n rt chua v thm, ht b, qu c lu. v Chanh lin phng hay chanh hng: nin ra qu quanh nm vng Nghi Lc( Ngh An) v Thanh H (Hi Dng). N thng ra hoa thng 8-9, thu hoch qu vo thng 3 n thng 4 nm sau, mi cy c th cho t 20 n 100 qu tr ln. v Chanh ta(Citrus limonia Osbeck): tt c cc ging chanh ta u l cc ging lai c th hnh thnh do lai cam vi chanh (Citrus sinensis x C.limon Burm). C th chia thnh 5 ging sau: Chanh o v , rut . Chanh o v , rut mu vng ngh. Chanh rut trng gi l chanh giy: cy cao trung bnh 2.5-3.0 mt ,tn cy rng 2-3 mt,c nhiu cnh. L di 3.5-4.0 cm, rng 2-3 cm,l mc thng mu xanh ti, qu trn cao 4.0-4.5 cm,mi qu c khong 8-9 mi, mng mi mng, tp nh. Mi qu c t 18-20 ht, v qu nhn mng khong 1.0-1.5 mm . Chanh rut trng t thi: cy cao v tn rng khong 4 m, phn cnh thp, cnh l nhiu che kn gc. Cy chanh t thi c th ra hoa quanh nm. Trn cng mt cnh va c n,va c hoa n, qucon qu ln. La qu nhiu nht l thng 6-7 gi l chanh ma. Chanh DH1_85: khng gai; l to, dy; qu trn to, ra thnh tng chm. v Chanh yn, pht th (Citrus medica l.): c trng v mc hoang di nhiu cc tnh min ni pha bc nh H Giang, Tuyn Quang, Bc Thi, Lng SnThng dng cy bi, phn cnh thp, b lan rng, c nhiu gai, l hnh van, thun di, dy, th, c nhiu ti tinh du trn mn l v trn mt v qu. Chanh ny rt chua, hnh dng rt ging chanh nm. Qu khi chn c mu vng, v rt th do ti du tinh to. nh qu hnh cc ngn tay do cc mi pht trin thnh. Rut qu khng c con tp v nc qu, ch cha ton cht trng Albedor, ng bt v pectin, khng c ht. T l u qu ca chanh rt thp, thng lm cy cnh. 3. ng : ng pha ru l loi ng knh c tn khoa hc lsaccaroza c ch bin t ma hoc c ci ng. ng pha ru phi tt, trng tinh khng vn cc, khng m, khng tp cht, v ngt, khng c v l khc, ho tan trong nc thnh dung dch khng mu trong sut. Hm lng ng saccaroza trong ng knh trngpha ru la 99.5%, hm lng ng hm nguyn ti a l 0.1, m ti a cho php l 0.25. Trong ru chanh cng nh cc loi ung khc, ta s dng ng tinh luyn RE (ng Saccaro). C chc nng to v ngt cho sn phm v to thnh phn dinh dng quan trng cho ngi s dng. Bng 3: Ch tiu cht lng ca ng saccaro: tinh khit Nc Tro ng kh Cht khng tan PH Mu sc 99.7 0.15 0.15 0.15 < 60 ppm 7 Trng tinh

QTCN SN XUT RU MI

GVHD: Thy L VN VIT MN

4. Acid citric: Cng thc ho hc:C 6H8 O7 . Dng tinh th ging ng ct trng. Axit citric l mt axit hu c thng gp trong cc loi tri cy, c s dng to chua. ru chanh, bn thn chanh c acid citric rt nhiu, nn ty vo lng chanh s dng m ta c th b sung nhiu hoc t lng acid citric. Axit citric pha ru l loi acid citric nhp khu hoc sn xut t cc c c c ng k nhn hiu cht lng. Bng 4: Cc ch tiu cht lng ca acid citric trong sn xut ru mi: Cc ch tiu tinh khit Tro Kim loi nng Tp cht Mu sc Hm lng 99% < 0.1% 50 ppm Khng c Trng tinh

Hin nay, qui m cng nghip acid citric thng c sn xut bng phng php ln men (s dng nm mc Aspergillus niger ) 5. Tiu chuan nc pha ru: Nc pha ru phi c x l cng l mt loi nc mm c cng ti a l 0.8mg/l. Nc phi trong ,sch,khng mu,khng mi v khng c v l. Khng cha cc cht gy c hi cho ngi s dng nh cc kim loi nng, hp cht hu c, v c.v.v i vi ru xut khu: cng 0.0-0.56mg/l i vi ru ni a : cng 0.0-0.8mg/l V vy nc phi qua x l cng. 6. Ph gia: Cht thm, cht mu dng cho ru mi chanh ch yu c tch ra t qu. Nu thiu th c th s dng cht mu t nhin, tng hp. 6.1. Phm mu: Phm mu dng pha ru phi t dc nhng yu cu sau: Khng gy tc hi cho ngi s dng sau mt thi gian s dng qua ng tiu ha. Phi m bo ng nht v tinh khit, khng c ln nhng phm mu khng cho php, phi cha 60% phm mu nguyn cht, cht ph phi l nhng cht khng c nh: ng, tinh bt. Liu lng phm mu cho vo sn phm rt nh ch cn thit to ra mu rt nht. Nhng phm mu c s dng khng c l ngun gc gy ung th cho ngi. Khng c s dng phm mu v c t CuSO4. Phm mu hu c tng hp c s dng cc loi sau (theo hp ng hn hp OMS/PAO-1965). Loi A c 3 mu:

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GVHD: Thy L VN VIT MN

Amarant: k hiu CI16-185. Vng mt tri (Jame Soleit Fef ): k hiu CI15-985. Tetraxin: k hiu CI19-140. Loi B gm: Xanh (Blue brinllan Fef) k hiu CI 42-090. Erytrozin: k hiu CI 45.430. Ind igotin: k hiu CI 73.015. Vng cam B: k hiu S. Vng chanh B: k hiu T. Hin nay theo cng vn s 028/RB.KT-ngy 7 thng 1 nm 1980 c 4 loi phm mu: Vng cam A: k hiu 033. Vng chanh A: k hiu 053. ti A : k hiu 013. Mu xanh A: k hiu 1357-SB. c vin Pasteur thnh ph chng nhn cht lng (KCL 740/VSTP 24/12/1979). Trong qui trnh sn xut ru mi chanh, ta s dng phm mu vng chanh (k hiu 053) ( theo cng vn s 028/RB.KT-ngy 7/1/1980). Hin nay khuyn khch s dng cc phm mu thin nhin c xc nh l khng c (mu t nhin ca qu). 6.2. Cht thm: Vanilin: tinh th trng, nhit nng chy t 81- 830 c, s dng lm tng thm mi thm cho ru. Bng 5: Cc ch tiu cht lng ca vanilin: Cc ch tiu N c Tro Kim loi nng Hm lng 0.5% 0.05% 10ppm

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GVHD: Thy L VN VIT MN

II.Quy trnh cng ngh sn xut ru mi:

1. Qui trnh cng ngh:

Chanh

La chn

Tp cht

Nc

ra

Tp cht

Bc v

Ct nh

trch li

Ep

Chng ct

Lc

Tinh du

Dch ct

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QTCN SN XUT RU MI

GVHD: Thy L VN VIT MN

Cn Siro ng Acid citric Cht khc

Dch ct

Phi ch

Lc Tinh du

Tng tr

Lc

Chit rt

Sn phm

2. Thuyt minh qui trnh cng ngh v thit b s dng trong qui trnh:
2.1. Chn la: Mc ch: y l giai don chun b, loi nhng qu chanh khng hp qui cch nh: b h, dp, nt, v loi cc tp cht ln vo lm chanh ng u v phm cht. Cch tin hnh: ngi ta la chn bng tay ngay trn bng ti nguyn liu. Cng nhn lm vic hai bn bng ti loi ra cc nguyn liu khng hp quy cch. Bng ti c vn tc 0.12 - 0.15 m/s, nu vn tc ln hn th nht s st. Chiu di bng ti khng ln qu, nu b tr lm vic hai bn th rng 60-80 cm l va, cng nhn c th nht cc qu chanh gia bng ti. Chanh phi dn mng u trn bng ti th vic chn la mi khng b st. Thit b: bang tai Hnh 1:

11

QTCN SN XUT RU MI Bng ti

GVHD: Thy L VN VIT MN

2.2. Ra: Mc ch: loi tr tp cht c hc nh t, ct, bi v lm gim lng vi sinh vt ngoi v chanh, do d y l giai on chun b. Yu cu c bn ca qu trnh ra l: chanh sau khi ra sch, khng b dp nt, cc cht dinh dng t b tn tht, thi gian ra ngn v tn t nc. Cch tin hnh: Qu trnh ra gm hai giai on: ngm v ra xi. Ngm: lm cho nc thm t chanh, qu trnh ny c tng cng bng tc dng c hc (cnh khuy, c bn chi, thi kh). Thi gian ngm ty thuc mc bm bn ca chanh , c th vi pht hoc vi chc pht. Ra xi l dng tc dng chy ca dng nc ko cc cht bn cn li trn b mt chanhsau khi ngm. Thng dng tia nc phun ( p sut 2 3 at) hay hoa sen xi. Nc ra li phi l nc sch, lnh, lng Cl2 cn li trong nc trng l 3 5 mg/l . thi gian ra cng nhanh cng tt. nuc ra t b nhim bn, ngi ta dng nc ra chy lin tc trong cc b. gim nh lao ng , tng nng sut v hiu qu ra , ngi ta dng cc loi my ra c cu to khc nhau nh: my ra bi cho, my ra bn chy, my ra thi kh , my ra tang trng . Vi nguyn liu l chanh , chng ti chn my ra bi cho. My ny l mt thng ng nc , trong c gn my khuy loi bi cho. Khi my khuy quay chanh di chuyn cng vi nc v c lm sch. Sau h thng hoa sen s trng sch t ct. Thit b:

Hnh 2: my ra bi cheo 1. thng ngm; 2. bi cho.

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QTCN SN XUT RU MI

GVHD: Thy L VN VIT MN

Bng 6: c tnh k thut my ra bi cho: Nng sut (kg/h) 1500 Tiu th nc(m3/h) 1 ng c in (kW) 1 Chiu di (mm) 3680 Chiu rng (mm) 1012 Chiu cao (mm) 1820

2.3. Bc v: Mc ch: y cng l khu chun b, loi phn v bn ngoi qu chanh. Ly v chanh ly tinh du, phn rut, em p ly dch ct. Cch tin hnh: Phng php bc v bng nhit: ngi ta nhng chanh vo nc si. Nu chn chanh trong nc 90 100 0c trong 20 60s hay 80 900c trong 60 90s th tc d bc v tng gp 4 ln so vi khng chn. Sau khi chn, em chanh i bc v bng tay.Sau khi bc v, v chanh c em i ct nh chun b cho vic trch ly tinh du. 2.4. Ct nh v chanh: Mc ch: dng tc dng c hc thay i hnh dng v kch thc v chanh lm tng dung trng ca nguyn liu, tng th tch hu ch ca thit b chng ct, v rt ngn c qu trnh chng ct, do tinh du thot ra d dng hn khi tip xc vi hi nc, nng cao hiu sut tch tinh du. Cch tin hnh: V chanh l nguyn liu mm nn dng thit b ct c li dao thng .. Thit b:

Hnh 4: dao thng phng 2.5. Ngm : Mc ch: chun b cho vic chng ct ly tinh du nguyn cht. Cch tin hnh: V chanh sau khi ct nh, cho vo thng cha, tip cho thm ru vo vi mt lng sao cho v chanh ngp hon ton trong ru. Trong qu trnh ngm, c s to thm thu ngc tinh du s ho tan vo ru. Khuy trn hn hp ny v ngm trong 3 5 ngy tinh du trong v chanh tan ln hon ton vo ru. Sau khi ngm, lc b b, ly dung dch em i chng ct thu c tinh du nguyn cht v thu hi ru. 2.6. Chng ct: Mc ch: y l qu trnh khai thac nhm thu tinh du nguyn cht. Cch tin hnh: Cu t chnh trong tinh du chanh l xitronenlal c nhit si l 206,5 0C , nhit si ca ru etylic l 78,30c. Do , chn chng ct bng cch un soi

13

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GVHD: Thy L VN VIT MN

dung dch sau khi trch li uoi con thu hoi con nh thap chng cat, tinh dau thu ay thap. Thu c sn phm nh l ru, sn phm y l tinh du tinh nguyn cht. Nguyn liu cho vo thng cao v , m van nhp liu , dung dch vo mm nhp liu sau khi c un nng bi thit b un nng nguyn liu ban du . Thp c nhiu a, mi a ca thp ng vi mt ni chng. u tin un soi dung dch nhap lieu hi bay tip xc vi ton b nguyn liu, ng thi ui khng kh trong thit b chng ct. Khi thy c git nc u tin chy ra, bt u m nc lm lnh vo thit b ngng t. Cht lng chy t trn xung theo cc ng chy chuyn. Nng cc cu t thay i theo chiu cao ca thp, nhit si cng thay i tng ng vi s thay i nng . Trn a 1 cht lng cha ru de bay hi nng x1 bc hi ln t a 1 c nng cn bng vi x1 l y1, trong y1> x1. Hi ny i qua cc l ln a 2 tip xc vi cht lng trong a 2. Nhit a 2 thp hn a 1 nn mt phn hi c ngng t li, do nng x2 > x1. Hi bc ln t a 2 c nng tng ng cn bng vi x2 l y2, trong y2 > x2. Hi t a 2 i ln a 3 v nhit a 3 thp hn , hi ngng t mt phn, do cht lng trn a 3 c nng x3 > x2. trn mi a xy ra qu trnh chuyn khi gia pha lng v pha hi. Do mt phn ru chuyn t pha lng vo pha hi v mt phn t hn chuyn t pha hi vo pha lng. Lp li nhiu ln bc hi v ngng t nh th. nh ngng t thu c ru, y thp thu c tinh du dng nguyn cht. Chn thp chng luyn lin tc, thc hin p sut thng. Thp chng luyn lin tc

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GVHD: Thy L VN VIT MN

2.7. X : Mc ch: l qu trnh chun b cho qu trnh p, tng hiu sut cho qu trnh p ly dch qu. Cch tin hnh: Qu trnh x lm t bo nguyn liu b dp nt ,b ph v ,mt tnh bn thm thu lm cho dch bo d thot khi t bo nguyn liu. V kch thc t bo rt nh nn kch thc ming x cng nh th cng thu c nhiu dch p. Tuy nhin khng nn nghin x qu nh (th tch < 0.3 cm3) v khi nguyn liu mt xp, khi p nguyn liu khng to ra rnh thot nc qu lm gim hiu sut p. Thit b: i vi chanh ,ta s dng my x kiu a rng. 2.8. p : Mc ch: tch dch bo ra khi nguyn liu, chun b cho giai on sau, y ng thi lqu trnh khai thc trong sn xut dch nc qu. Cch tin hnh: Trong khi nguyn liu p, cc thnh t bo to ra b khung m gia b khung l nhng ng mao dn cha y dch bo. Khi p dch bo s theo cc ng mao dn m chy ra. Trong qu trnh p ,ta phi cung cp nng lng ph v cc t bo, thng lc lin kt gia dch bo v b , khc phc sc cn thy lc ca cc ng mao dn v ca vt liu p.V vy, mun thu c nhiu nc p ,ngi ta tng dn dn p sut p(v nu tng nhanh th ng mao dn b tht li v b bt kn). Thit b: May ep thuy lc May ep gio truc vt 1.truc vt; 2.ban ep; 3.gio; 4.e cng.

15

QTCN SN XUT RU MI

GVHD: Thy L VN VIT MN

S o map ep dung sc nen. a.ep thuy lc; b.ep bang vt xoan.

May ep truc xoan 1.truc xoan; 2.xi lanh; 3.phieu phan nguyen lieu;4.thung chc nc ep; 5.khe h cha ba.

Trong qui trnh cng ngh ny ,ta s dng my p thy lc : l my p lm vic gin on theo nguyn tc to p sut. Nguyn lip p c gi trong mt loi vi rt chc, chiu cao mi gi 5-10 cm, xp chng ln nhau xen k cc bn p bng g. p sut p to ra do bm thy lc, bt u l 50-60 at ri tng ln 200-250 at,khi y p sut nguyn liu p l 9-12 at. Trong qu trnh p khng c thay i ng k v ho hc,sinh ho v ho sinh, tuy nhin c th c hin tng tn tht vitamin, cc hot cht, cc enzym c gii phng khi t bo c kh nng oxy ho mnh hn, kh nng bo qun tt hn do khng cn hng khng kh. Lng ph liu b chanh thu c (chim 40-50%so vi lng qu bc v) : c s dng lm acid citric, pectin, thc n gia scNgoi ra cn c th s dng my p trc xon, trc vt. 2.9. Lc : Dch qu thu c t qu trnh p khng ch cha dch bo m cn cha cc phn t ca m qu: ht th c ln trn 10-2 cm, ht mn 10-2cm n 5.10-5cm, dung dch keo c cc ht c kch thc 10-5cm n 10-7 cm. Mc ch: lm sch, loi b cc ht l lng trong dch qu.

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QTCN SN XUT RU MI

GVHD: Thy L VN VIT MN

Cch tin hnh: Nc qu thng c lc p sut khng i v thp, v nu p sut cao (trn 0.5 at) th cc cn hu c s b kt li lm tt bn lc. Trong qui trnh ny ta chn my lc nc qu kiu khung bn: cc bn mng cha nc qu cha lc t xen k cc bn mng thu nc qu lc, gia cc bn mng l cc bn lc. Cc bn lc lm bng vi, amiang p hay cactong. u im l nc qu rt trong ,nng sut cao. Nhc im l phi dng my bm a nc qu vo,thao tc nng nhc. Thit b:

My lc kiu khung bn.

Vertcal pressure tube fliter with elements of poprous stone.

Vertcal pressure leaf filter

Horizontal-tank pressure leaf filter

17

QTCN SN XUT RU MI

GVHD: Thy L VN VIT MN

Kelly filter

Circular-plate Fabricated metal filter press May loc Vallez

Plate- and-frame filter

Sweetland filter (open)

2.10. Phi ch: Mc ch: y l giai on ch bin. Khi c loi nguyn liu, phi da theo quy trnh pha ch nghim ngt mi hy vng t c mi hng v v ru ng . Cc cch pha ch phn ln l b mt gia truyn, c nhng phng php tn ti my th k nay. Cch tin hnh: Phi ch l cng on trung tm trong cng ngh sn xut ru mi. c cht lng cao, sn phm cn c sn xut theo cc cng thc phi ch nht nh,

18

QTCN SN XUT RU MI

GVHD: Thy L VN VIT MN

khng tu tin thay i. Trc khi phi ch, cn phn tch thnh phn ca cc bn ch phm v cm quan, hm lng ru, hm lng cht ho tan, hm lng ng, hm lng axit v mt s ch tiu khc. Trc khi phi ch ton b lng sn phm, cn phi ch th im 1-2 lt v sau khi nh gi cht lng xong mi tin hnh phi ch vi s lng ln. Trnh t phi ch nh sau: Cho vo thng phi ch mt lng tnh ton dch qu. Trong khi khuy lin tc, pha cn tinh ch v nc. Khuy u cc thnh phn ny ri mi pha thm ng, xir mt (nu cn), cht mu, axit citric v tinh du chanh. Sau khi cc thnh phn, cho thm nc ti th tch cn thit. Khuy u ton b dch phi ch l mt khi ng nht. Xc nh ng nht bng cch xc nh khi lng ring ca cc mu, ly mu ti cc lp sn phm khc nhau trong thng phi ch. Cn phi ch theo trnh t nh trn khi pha ng v mt, ru ca sn phm khng cao qu, ng v dextrin khi b kt tinh. Ngoi ra cn sao cho nhit xir ng khng cao qu 200C ru v cc cht thm khi b bc hi. Sau tin hnh phn tch dch phi ch v nu thy cc ch tiu v hm lng ru, hm lng ng, hm lng cht kh, hm lng axit khng ng vi cng thc th cn iu chnh li cc ch tiu ri phn tch li. Khi no ng cc ch tiu quy nh th mi ngng iu chnh. Sai s cho php ca cc ch tiu trong sn phm bao gi nh sau: + Hm lng ru , %V: 0,2-0,5 + Hm lng ng v cht kh, g/100ml: 0,3-0,8 + Hm lng axit, g/100ml: 0,03 Thit b: Thit b phi trn gin on 2.11. Lc: Mc ch: l qu trnh khai thac. Dch phi ch phi ch xong c th b c. Cch tin hnh: Cn lng dch phi ch 3 ngy ri tin hnh lc trong. Mt s loi ru cn lng trong vi thi hn di hn v tin hnh lng ri lc vi ba ln mi t yu cu v trong. Trong sn xut ngi ta thng dng my lc kiu khung bn vi mng lc Cellulose p sut 0,2-0,22 Mpa. Trc khi lc nn x l bng nhit lnh 8-100C trong 48-72 gi nhm lm kt ta bt mt s hp cht keo. Thiet b khuay tron lien tuc

19

QTCN SN XUT RU MI :

GVHD: Thy L VN VIT MN

Thiet b khuay tron gian doan:

Nauta mixer

May khuay tron canh khuay dang cheo oi hnh non

20

QTCN SN XUT RU MI

GVHD: Thy L VN VIT MN

May khuay tron canh khuay xoan oc rua bang 2.12. Tng tr: (c sch gi l thnh trng): Mc ch: l qu trnh che bien v hon thin sn phm. Ging nh bt k loi ru mnh pha ch no, ru mi sau khi pha ch xong phi cho cc thnh phn c thi gian ho trn vo nhau hon ton, tng tc vi nhau to ra mu sc mi v c trng cho tng loi ru. Cch tin hnh: Ru mi qu nht l cho thnh trng (tng tr ) trong thng bng g cy cao su, mc ch l lm cho ru c m ging. Trong mt s loi ru mi mi sn xut, thy r hng v xc ca ru tilic, nhiu khi ln t c hng v cc cht thm c cha trong sn phm. Khi lu tr sn phm di ngy th hng v sn phm tt dn ln, v v hng du hn, hng v xc gim dn. Thi gian tng tr thch hp sn phm nhun ho tu thuc vo tng loi ru. Thng thng thi hn ny ko di t 6 thng n 2 nm. Ru mi nhun ho c l do nhng bin i ho l xy ra trong sn phm. C ch cc s bin i ny cha c nghin cu y v thnh phn ho hc ca ru mi tng i phc tp. V vy hin nay vn cha c cc ch tiu c th xc nh thi hn nhun ho ru mi mt cch chnh xc, vic xc nh vn da vo cm quan l chnh. Trong khi lu tr ru mi cn nh k xc nh thnh phn ho hc v tnh cht cm quan ca sn phm. qu trnh nhun ho c tt, cn khng ch nhit lu tr khng thay i v khi y cc qu trnh l hoa tin hnh theo mt chiu nht nh, v c th to n nh bn vng cho sn phm.

21

QTCN SN XUT RU MI

GVHD: Thy L VN VIT MN

Yu cu v kho lu tr: kho mt, khng c nh sng mt tri chiu trc tip. Nhit lu tr khng thp hn 8oC. m khng kh khng thp hn 75%. Trong qu trnh ny cng mu v nng cn c th thay i. 2.13. Lc: Mc ch: l qu trnh hon thin sn phm. Sau khi tng tr ru mi th cn tin hnh lc li mt ln na loi nhng cht nm dng huyn ph to ra trong qu trnh tng tr lm trong ru. Cch tin hnh: tng t nh lc trn. 2.14. Chit rt, ng chai, dn nhn: Mc ch: bo qun ru v hon thnh sn phm. Cch tin hnh: Chit rt: dng my chit rt , rt ru mi vo chai d bo qun v vn chuyn. Qu trnh chit rt c tin hnh iu kin thng. ng chai: Ru mi phi ng vo nhng chai mu; chai ng ru phi sch, kh, khi rt chai cha khong trng trong chai khng qu 5cm, nt chai phi y k. Dn nhn: ru c dn nhn bng h thng t ng . Kho bo qun phi cao ro, sch s, khng m mc, khng cho nh sng mt tri chiu ri vo kho. Ngoi vic ng ru mi vo chai ngi ta cn ng vo thng g 100-200 lt, bo qun trong kho mt. Thit b: Chiet rot _ ong chai _ dan nhan.

II. Sn phm:
1. Phn loi: Trn th gii hin nay, cc loi ru mi rt a dng v c nhiu cch khc nhau phn loi. Chng ti xin gii thiu mt s cch phn loi sau:

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QTCN SN XUT RU MI

GVHD: Thy L VN VIT MN

1.1 Theo ngt: Hm lng ng trong sn phmthng thng ti thiu l 100g ng/l. i vi ru mi dng crme: hm lng ng ti thiul 250 g/l, ring cc sn phm dng creme de cassis, hm lng ng c th ln n 400g/l. 1.2 Theo cn: Bng 7: So snh gia ru nh v ru nng: Ru mi Loi nh (khai v) Loi nng Cn (%) 20-30 35-45 Cht chit (%) 39-47 32-50 ng (%) 35-50 32-50 chua (g acid citric/100ml) 0-0.7 0-0.5

1.3 Theo ngun nguyn liu, ni sn xut, mi v, mu sc: Mt s ru mi cc nc trn th gii: ABSINTHE: l loi c ru kh cao; v rt ng, trong c hi hng, cam tho, c hi sch, kh ngi ADVOCAAT: l loi ch t ru Brandy nho v lng trng g do H Lan sn xut, ru l 300 proof,thng dng lm ung hn hp. mt vi nc li sn xut bng bt ng v ru mnh tinh khit. AIGUEBELLE : l loi ru mi do Php sn xut gn Valense,dng hn 50 loi hng liu.Loi mu xanh c ru mnh hn loi mu vng. ALCHERMES : l loi ru mi c mu do Itali sn xut,c tinh hng hoa hng,hoa nhi,li cho thm nhc du khu , long no . AMARETTO: ct t qu mn v qu hnh do Italia sn xut. Amaretto ln u tin sn xut Saronno gn h Como t th k 16. AMOURETTE:ru mi Php mu ta. ANESONE:do M v Italia sn xut t hi hng, cam tho. ANGELICA: mt loi ru mi ging nh ru Chartreuse mu vng, sn xut Ty Ban Nha. ANISETTA STILLATA: do Italia sn xut nguyn liu l hi hng. ANIS DEL MONO: loi ru hi hng, ngt, v hng nng. ANISETTE:l tn chung ca mt s loi ru c hng hi v ngt. APPLEGIN:ru mi Scotland, khng mu. APRICOT LIQUEUR : dng qu m ngm trong Brandy,sau cho thm v ngt.Thc ra l loi Brandy tri cy nhng ch t lng tri cy n mc cn thit. ATHOLL BROSE :mt loi ru mi ct t whisky mch nha,yn mch sng mt ong v b;l mt loi ung ca Scottland. AURUM: ru mi italia, mu vng hi nht, m hng qut. BAERENFANG: ru mi c, nguyn liu chnh l mt ong, c hng chanh v hng mao nhy. BAHIA: ru mi ca Brazil, pha ch t c ph v ru mnh ct t cac loi ht cc. BASKA: mt loi ru cph ca Php sn xut Angers BENEDICTINE: mt loi ru mi lu i, c ting nht, mu vng kim, rt ngt, m hng. Khi ung thng pha vi brandy nn thng c tn B&B. BESCEN: ru mi H Lan ct t qu l chua mu en.

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QTCN SN XUT RU MI

GVHD: Thy L VN VIT MN

BLACKBERRY LIQUEUR: sn xut t qu mng en ngm trong brandy, sau thm cht ngt; thng thng phi pha thm brandy tri cy tng hng v. BOCKSBEEREN: tn gi chung ca ru ct t qu mng ng Au. BRONTE: loi ru mi Anh, sn xut t brandy nho ca Php, mt ong v hng tho. CACAO MIT NUSS: loi ru mi khng mu ca c, ct t scola v qu ph. CAPRICORNIA: ru mi Tip Khc, c v ng ca cy c. CASQUE: mt loi brandy ngt c mt ong ca Anh. CARLSBERG :ru mi Tip Khc sn xut,c v ng ca cy c. CAYO VERDE : ru mi M sn xut t cam chua,v m du. CEDRATINE: loi ru kch thch tiu ho. CERASELLA: ru mi rt ngon c hng Anh o, c mu ca Italia. CHARTREUSE: ru mi gm hn 130 loi hng liu do Php sn xut. CHERI SUISSE: ru mi Thy S ct t anh o v scola. CHERRY BLOSSOM LIQUER: loi ru anh o ngon m, mu phn hng ca Nht. CHERRY BRANDY : phn ln mang nhn hiu Brandy (Brandy anh o)nhng sn xut bqngf cht ngm anh o trong ru mnh,i khi cho thm hng tho. CHERRY NALIVKA: loi ru anh o nh,sn xut vng bin Ban tch. CHERRY SWHISKY: vic pha ch swhisky hng anh o c nhiu vn v tnh chua ca 2 loi nguyn liu khng ging nhau. Trong , ni ting l Chesky, do Php sn xut. C.L.O.C: ru an Mch, khng mu, nh hn ru Kummel. CITRONEN-EIS: ru c pha ch t chanh hoc hng chanh, mu vng, ch EIS ni khi ung cho thm . COCONUT LIQUER: dng tinh du da cho tan trong ru rum trng. COINTREAU:mt loi ru Triple-sec curacaos c ting caPhp. Khng mu c hng qut. CORDIAL CAMPARI: mt loi ru mi Phpmu vng nht ct t qu tho mai. CORDIAL MEDOC: loi ru mi Php mu sm. CORDIAL REBY: loi ru mi dng cognac lm nguyn liu nn, c mu l c. CREAM LIQUER: ru mi pha ch t b, ru mnh v hng liu. CREME DAMANDES: ru mi hng hnh nhn. CREME DE METHE : ru bc h ,tr gip tiu ho, c mt s bn ra di dng nguyn cht mu trng.Tuy nhin,theo quy nh th phi u mu xanh. CREME BANANA : mt loi ru mnh pha hng chui. CREME DE CACAO: loi ru mi ch t cacao c mi hng t lan, rt ngt. CREME DE CASSIS: ru ct t qu l en c nhiu vitamin C nn c coi l c li cho tiu ho v sc kho. CREME DE CIEL: ru mi H Lan, mu xanh nht c phong cch Curacao. CREME DE FRAISES: ru Php mu hng c hng qu mng CREME DE FRAISES DES BOIS: ru Php sn xut t qu mng hoang di. CREME DE FRAMBOISE: ru Php mang hng v qu mng thung lng sng Dordogne. CREME DE METHE: ru bc h ,tr gip tiu ho , c mt s bn ra di dng nguyn cht mu trng. Tuy nhin theo qui nh th u phi l mu xanh. CREME DE MOKKA: ru mi Php, mu nu nht( ht d) c hng c ph. CREME DE NOISETTES: mt loi ru ct t qu ph. CREME DE NOIX: ru c sn ca vng Prigord (Php) ct t qu h o.

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QTCN SN XUT RU MI

GVHD: Thy L VN VIT MN

CREME DE NOYEAU: ru Php dng tinh du o v mn, mu phn hng hoc trng c mang hng hnh nhn CREME PECCO: ru H Lan, hi ngt khng mu c mang hng tr. CREME DE ROSE: ru c mu phn hng, pha ch bng tinh du hoa hng , hng t lan v qut. CREME DE VANILLA: mt loi ru Php ct t u hng t lan. CREME YVETTE: loi ni ting nht ca dng ru Creme de Violettes. Loi ru lu i ca M, ru kh cao mang hng v t la lan, mu nht v thm. CUARENTA-Y-TRES: ru Ty Ban Nha ct t hn hp 43 loi cy hng liu c mu vng. CURA CAO: sn xut t ru nho mnh, ng v v qut, c tnh tr gip tiu ho.ln u tin sn xut o Curacao. CALLWEYS:ru ct t whisky,mt ong ,hng tho v c ph. DRAMBUIE: loi whisky thm ,ngt , lu i nht ct t mt ong v whisky Scotland. ELIXIL DANVERS: mt loi ru v ng ngt, c mu vng xanh sn xut vng Antwerp. ELIXIR DI CHINA: loi ru c hng hi ca Italia. ENZIAN CALISAY: ru mu vng kim nht , ct t cc hng liu ca Ty Ban Nha. ESCHARCHADO: ru ngt B o Nha c hng hi ERIGOLA: ru c v bch l hng, sn xut qun o Balearie. FALERNUM: ru hnh hng ,sn xut Barbados FORBIDDEN FRUIT: ru M ct t tinh du nho ,qut v mt ong, ru cao , v ngt ng GALLIANO: ru Italia mu vng kim, ct t hng tho. GALLWEYS: ru ct t whisky, mt ong ,hng tho v c ph. GINEPY: ru Italia mu trng hoc xanh c v hi m GLAYVA: ru Scotland ct t hng tho v hng liu GLEN MIST: ct t ru whisky Scotland GOLDWASSER DANZIG GOLDWASSER: ru hi mu trng sn xut Danzig t nm 1598 GORNY DOUBNYAK: ru Nga,v ng ct t gng ng qui,inh hng,qu v v cy cao su. GRAND CUMBERLAND: ru Uc mu vng kim m hng qu. GRAND LIQUEUR: ru Php, c 2 loi mu xanh v vng , v mang hng v ca loi ru Chartreuse. GRAND MARNIER: loi ru Curacao Php ct t nguyn liu l ru cognac. GREENSLEEVES: ru mi Anh mu xanh, ct t brandy v h tiu, bc h. GUINOLET: ru mi Php ct t anh o GYOKUROK-RIKYU :ru mi Nht Bn,ct t nguyn liu l Brandy nho v tr xanh,c ru thp.KITRON : ru ct t Brandy nho v l chanh ca Hy Lp. HALF-OM-HALF: ru mi H Lan mu vng nu , gm curacao v ru qut ng. IRISH MIST: nguyn liu gm whisky lu nm, dch thc vt thm v mt ong Ailen. IRISH VELVET: ru mi Ai Len, ct t whisky Ai Len c ph v ng. IRRARA: loi ru mi ta nh Chartreuse, nguyn liu chnh l ru Armagnac c hng v ng qui v mt ong. Loi mu xanh c ru cao hn loi mu vng.

25

QTCN SN XUT RU MI

GVHD: Thy L VN VIT MN

JERZYROWKA: ru mi Ba Laan sn xut bng cch ngm qu hc mai trong ru mnh. KAHLUA: loi ru c ph ca Mhico sn xut. KAISERBIRNLIKOR: ru chaanh ca Ao. KARPI: mt loi ru Phn Lan ct t qu chua hoang di. KARTHAUSER: loi ru Chartreuse theo phong cch c. KIRSBERRY: ru anh o an Mch. KITRON: ru ct t brandy nho v l chanh ca Hi Lp. KRAMBAMBULI: ru ngt (ng c ) c hng qui v hng t la lan. KRUPNICK: ru Ba Lan hng mt ong. KUMMEL: sn xut H Lan loi ru ny c tc dng tr gip tiu ho nn rt thng dng. LAKKA: ru Phn Lan, mang theo hng v ngot-ng c trng ca qu mng vng bc cc. LAPPONIA: loi ru mi Phn Lan ct t qu mng vng bc cc. LA TINTAINE: ru mi do c sn xut c hng hi. LIQUEUR DANGELIQUE: l loi ru mi pha ch t cognac v ng qui do Php sn xut. LIQUEUR DOR: loi ru mi Php mu vng kim. LOCHAN ORA: loi ru whisky Scotland c pha thm mt ong. MACVIN: ru Php pha ch t loi brandy to vi ru nho mi ln men v v cy chng th. MANDARINE NAPOLEON: ru mi B . MANDARINETTO: ru Italia c v cam qut. MARASCHINO: loi ru mu trng ca Italia ct t loi anh o Marasca. C khi thm mt cht Kirsh tng thm hng v. MARNIQUE: loi ru Uc c phong cch tng t nh Grand marnier. MASTICHA: loi ru mi Hy Lp sn xut o Chios nguyn liu c bn l brandy, cho thm hi hng v du cy nh hng. MAZARIN: ru Php mu nu nht, c hng v ging nh ru Bendictine MELETTE: loi Anisette (ru hi) sn xut Italia MENTUCCIA: loi ru tr gip tiu ho xut sc nht ca Italia, trong c hn 100 loi hng tho m bc h l hng liu c bn. MERSIN: mt loi ru Triple-sec curacao ca Th Nh K MESIMARGIA: loi ru mi Phn Lan ct t qu mng en vng Bc cc. MOKKA MIT SAHUE: ru c t c ph v b. MONTE AGUILA: loi ru c v ng, ct t nhiu loi qu thm ca Gamaica. MUS: ru mi Th Nh K c hng chui. NASSAU ORANGE: ru H Lan v gt, hi ng, mu vng nht. NOCINO: ru Italia sn xut bng cch ngm c v qu c hng trong ru mnh. OCHA: ru Nht Bn c hng tr. OXYGENEE: loi sn phm thay th cho ru Absinthe (cy ngi ng), c v hi. PASHA: ru c ph Th Nh K. PARADISI: ru H Lan c hng bi nho. PARSAIT AMOUR: sn xut t cam, qut, c mu phn hng hoc hi .

26

QTCN SN XUT RU MI

GVHD: Thy L VN VIT MN

PASTIS: sn xut Php t nguyn liu c bn l cam tho. V ca n khng ni bc nh Anis. Cho thm nc vo i thnh mu trng. Cc c tnh khc ging nh ru Absinthe. PIMENTO DRAM: ru c mu hng thm, sn xut bng cch ngm cc loi qu va chn va xanh trong ru rum. PINEAU DES CHARENTES: ru Php, sn xut bng cch pha ch cognac mt nm tui v dch nho ti sau cho thnh trng trong thnh g. POMERANZEN: ru curacao c, mu xanh v vng kim, nguyn liu c bn v qu qut pomeranzen cn xanh. PONCHE: ru Ty Ban Nha mu nu, nguyn liu chnh l ru Sherry ( ru tuyt l). RABINOWKA: ru mi c mu phn hng, gm 2 loi l v ngt v v cay. RAKI: ru hi Th Nh K, khi ung cho thm nc v . RASPAIL: ru Php mu vng gm nhiu loi hng tho nh ng qui, xng b v mt dc. L loi ru kch thch tiu ho ni ting. RATAFIA: l cc loi ru mi pha ch bng ru nho mn thm hng liu, thng thng l v hnh, o hoc anh o. REISHU: ru chanh Nht Bn. RIENRSCHMIOL: ru mi c. ROCK AND RYE: ru M sn xut t whisky mch en pha thm ng v hng qu. ng c th kt tinh y chai ru. ROYAL CHERRY CHOCOLATE: ru mi Anh, sn xut t ru anh o v socola. ROYAL GINGER CHOCOLATE: ru mi Anh, sn xut t hn hp nguyn liu r gng v qu cca. ROYAL MINT CHOCOLATE: phng php pha ch bt ngun t Anh, nhng li do Php sn xut. Nguyn liu vhnh l sa b, socola v bc h, h tiu nn c c tnh kch thch tiu ha tt. ROYAL ORANGE CHOCOLATE: ru Anh sn xut t nguyn liu c bnl tinh du qut, qu coca v sa b tinh khit. SABRA: ru c mi qut v socola. ST.HALLVARD: ru Na Uy mu vng ti, ct tnguyn liu c bn l ru mnh sn xut t khoai ty. SAMBUCA: ru Italia c ru cao; san xut bng cch ngm loi cy bi gi v ng qui trong ru tinh. Cch ung truyng thng l cho 3 ht c ph rang ni trn cc ru . SAN MICHELE: ru an Mch nguyn liu chnh l cam qut. SAPAN DOR: loi ru mu xanh ta nh Bndictine. SILVERWASSER (Danzig): ru khng mu c nh bc, c v qut v mi hng. SLOE GIN: l ru gin ngm qu mn hoa mu en, sau cho thnh trng trong thng g nn c mu hng thm. SOLBAERRON: ru an Mchc hng qu. SOUNTHERN COMSORT: ru M; 87.7o proof, c v o v qut. STREGA: ru Italia mu vng, hn hp t trn 70 loi hng tho v v cy. SLOE GIN: l ru Gin ngm qu mn hoang mu en,sau cho thnh trng trong thng g nn c mu hng thm. Tn truyn thng ca nc Anh l Stirup Cup TIA NARIA: ru jamaica, ct t nguyn liu chnh l rum,tinh du c ph v hng liu. TAMARA: ru mi c mu to. TANGAO: ru mi ch t bran dy v cam, qut. TANGERINETTE: ru mi Php mu mang hng cam qut.

27

QTCN SN XUT RU MI

GVHD: Thy L VN VIT MN

TAPIO: Ru phn Lan, dng nguyn liu chnh lqu thng , mu trng,v hng. THITARINE: ru mi Bc Phi ct t nguyn liu cc hng tho , ng qui v loi qu khng hoa. TRAPPISTINE: ru mi Php sn xut t ru Armagnac v hnh tho, mu vng nht n xanh. TRIPLE SEC: ru sn xut t v cam qut c mu trng, dng sn xut nhiu loi ru mang tn curacao. TUICA; ru mi Rumany c hng mn. VAN DER HUM: ru mi Nam Phi v ch yu l t cht Nartgie hoc cam qut. VANDERMINT:Ru socola v hng bc h ca H Lan. VERVEINE DU VLAY: ru Php v hi ng, c 2 mu xanh v vng, ct t cc loi hng tho. VIEILLE CURE: ru Php, loi mnh, sn xut bng cch ngm 5 loi hng liu trong ru cognac v Armgnac. WISNIOWKA: ru mi Ba Lan, sn xut t72 qu anh o v ru Vodka. SILVERWASSER: Ru khng mu c nh bc,c v qut v hi hng . TRAPPTINE:Ru mi Php,sn xut t ru Armagnac v hng tho,mu vng nht n xanh. RATAFIA : l cc loi ru mi pha ch bng ru nho mnh thm hng liu. ST.HALLVARD : ru Na Uy, mu vng ti, ct t nguyn liu c bn ,l ru mnh sn xut t khoai ty. THITARINE : ru mi Bc Phi ct t nguyn liu cc hng tho, ng qui v loi qu khng hoa. WISNIWKA: ru mi Ba Lan sn xut t qu anh o v ru Vodka. STREGA : ru Italia mu vng, hn hp t hn 70 loi hng tho v v cy. 2. Tiu chuan ru mi: Ru mi c nh gi qua hai nhm ch tiu chnh: ch tiu cm quan v ch tiu ho l. Do c cn cao nn ngi ta t khi kim tra ch tiuvi sinh ca sn phm. Mi loi sn phm c nhng ch tiu ring. Chng ti xin gii thiu ch tiu quy nh ca TCVN cho sn xut ru chanh. Yu cu k thut: Ru etanol pha ru chanhphi theo ng TCVN 1052-71. Bng 8:Cc ch tiu cm quan v dng bn ngoi ca ru chanh. Ch tiu Dng bn goi Mu sc trong mi v Yu cu Cht lng trong sut,khng c vn c. Mu vng ca qu chanh chn ti Khng c vn c v tp cht l C mi chanh r rt, thm, khng c mi l Ngt , du, khng ng

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QTCN SN XUT RU MI

GVHD: Thy L VN VIT MN

Bng 9: Cc chi tiu ha l ca ru chanh . Ch tiu 1. Hm lng etanol ( ru) 200CC tnh bng % th tch 2. Hm lng axit, chuyen ra axit citric, tnh bng trong 1l ru 3. Hm lng ng, chuyen ra ng saccaro, tnh bng g trong 1l ru M 400 1 3 0.3 150 10

3. Cc tiu chun vt t: (TCVN 1069=71 &TCVN 1070=71) 3.1. Chai: Nu chai lm bng thu tinh nu cho php thay i mt t v mca mu,c truyn sng t 25-40. Nu l chai trng cho php; c mu trong xanh. Cho php c bt ng knh<1mm nm ri rc trn thnh chai, khng qu 4 ht bt / 1cm2 . G thn khun khng c cao v khng c rng qu 0.3mm, ln khun khng c qu 0.3mm, khng c php c g st cnh. Sai lch gia trc chai v trc thng ng cho php l 3mm. Bn ho hc 100%. 3.2. Cm quan: Thn chai cho php sn nhng khng cm tay. Ln sp khng c r, cho php c ln i nhng phi m. mng thn chai cho php l 1.8mm. Tng s chai c khuyen tt tri trn khuyt tt thuc b chai mu trong l hng khng qa 10-15%. Dung tch danh ngha l 650ml Dung tch ton phn l 670ml12ml. 3.3. Kch thc : Chiu cao ton chai:286mm2mm Chiu cao phn hnh tr:159mm1.5mm ng kidnh ton phn hnh tr:74,1mm1.2mm Trng lng chai:52810 gram.

3.4. Nhn ru cc loi: Sn xut theo mu tho thun nhng c c th ho thm: nhn c sn xut t ccloi giy in et nhng mu sc phi hai ho, ch, mu sc, hnh nh r rang khng lem bn.

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QTCN SN XUT RU MI

GVHD: Thy L VN VIT MN

THAM TI LIU KHO

1. Nguyn Vn Tip, Quch nh, Ng M Vn_K thut sn xut hp rau qu_NXB Thanh Nin. 2. Th Th_Rau qu dng cht v cch bo qun_NXB Tr. 3. T Triu Hi, Cao Tch Vnh_K thut ch bin tri cy_NXB Thng K. 4. Trn Phi_Cm nang ru Ty_NXB Khoa Hc K Thut. 5. L Th Bch Tuyt (ch bin)_Cc qu trnh cng ngh c bn trong sn xut thc phm_NXB Gio Dc. 6. V Quc Nam_Nghin cu ch bin ru c ph v ru c ph saLun vn tt nghip i Hc Bch Khoa TPHCM,1998-2003. 7. Trn Th an Thanh_ Nghin cu ru mi da_ Lun vn tt nghip i Hc Bch Khoa TPHCM,1997-2002. 8. Vilbrandt. Frank_Chemical engineering plant design. 9. I.E. GHECKE_Nhng qu trnh v thit b sn xut thc phm_NXB Khoa Hc,H Ni,1969. 10. Internet

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