Vi sinh thc phm

Seminar

LN MEN RU T TINH BT

GVHD: TS. TRNH TH HNG NHM 8: 1. Phm Thanh Duy 2. L Th Lin

NI DUNG

I. Nguyn liu II. Vi sinh vt tham gia III. Cc giai on trong qu trnh ln men ru IV. iu kin ln men ru V. Mt s loi ru t tinh bt

I. NGUYN LIU
La m La mch La mch en 56-58 13.7 11.6 Bp 62.6 15.1 8.4 La min 58-63 11-12 9-12 La go Khoai m 69.2 11 7.3 13 0.9

Tinh bt (%)
Nc (%)

60 13.2 11.7

63.2 13.7 11.8

Protein th (%)
Cht bo th (%)

2.0

2.2

1.7

3.7

3-4.5

1.2

1.7

X th (%)
Tro (%)

2.0 1.6

5.3 2.8

2.1 1.9

2.0 1.5

3 1.5-3

0.5 0.9

0.8 0.7

La m

Bp

La min

II. VI SINH VT THAM GIA

Nm mc: thy phn tinh bt thnh ng Nm men: ln men dch ng thnh ru Vi khun lactic: acid ha dch ng trc khi ln men

2.1. Nm men
Ch yu l Saccharomyces cerevisiae Tnh cht: Pht trin mnh trong dch ng ln men. Tit ra h enzyme nhiu ln men nhanh chng v hon ton. Ln men c nhit tng i cao. Chu c nng cn cao. Chu c mi trng c acid cao. Nhit ti u: 25-300C

2.1. Nm men
- Bo qun ging nm men: + Mi trng thch malt, nc ng ha - thch + 4-10oC, cy chuyn nh k 2 ln/thng + Di lp du parafin hoc vaselin v trng - Nui cy nm men trong qu trnh ln men ru: + T thch nghing bnh mi trng100ml, 500ml, 5l, 10l, 100l, 500l, 1000l, + pH 4,5 - 4,8 + Bnh >100l: thi kh, khuy trn mi trng 1-2 gi, 30-320C, thm cht st trng NaSiF6 (0,02%) + Ln men 65h, sc kh 10h u.

2.2. Nm mc
- Aspergillus oryzae, Asp.niger, Asp. usami, Asp. awamori, Asp. baatatae
- Tit h enzyme amylase ng ha cc ngun nguyn liu tinh bt

- Aspergillus oryzae: amylase, invertase, maltase, protease v catalase - Aspergillus niger : amylase, invectase, protease, maltase, pectinase, glucooxydase - Aspergillus awamori v Asp. usami : dextrinase v glucoamylase

2.2. Nm mc
Nui cy mc ng ha: - Nui cy chm: Nui cy mc trong thng ln men, thu dch men c hot lc cao, c lc, khuy. - Nui cy b mt: Nui cy mc trn khay trong cc bung nui mc c iu kin thch hp mc sinh enzym ti a, dng mi trng cm m

2.3. Vi khun lactic:

B sung vo trc qu trnh ln men To pH thch hp ln men ru To hng cho ru

III CC GIAI ON TRONG QU TRNH LN MEN RU

Tinh bt 1. ng ho ng

2. Ln men
ru

3. Chng ct v tinh ch
cn

3.1. ng ho

Cu trc ca tinh bt

Qu trnh ng ha

Ngun enzyme:
Thc vt: Malt c -amylase, -amylase, limit dextrinase, r-enzyme Cc enzyme ny hot ng cng lc v rt nhanh ng ha khng hon ton cn ln men

Vi sinh vt: Bacillus licheniformis Bacillus subtili Aspergillus oryzae

- amylase

3.1.2. Cc phng php ng ha

Bng acid
Tc nhn ng ha

Maltase Men thuc bc

Amylo
Amylomyces rouxii, Mucor hay Rhizopus cy trc tip

Myco-malt
Enzymeamylase ca - Asp. Oryzae - Asp. Niger - Asp. Awamori

- HCl(810 %) Nm mc t - Malt - H2SO4(2 5%) nhin trong - Cc loi thuc bc thc ny mm

3.2. Ln men (ru ha)

Glucose + cht dinh dng
Hp th qua b mt t bo nm men ri thm thu qua mng bn thm vo trong t bo Ru, CO2

Qua mng t bo cht, khuch tn v tan vo mi trng xung quanh

Phng trnh tng qut ca ln men: C6H12O6 = 2C2H5OH + 2 CO2 + 2ATP

3.3. Giai on chng ct

Mc ch: - Thu c ru c cn cao hn - Loi b mt s tp cht 2 giai on: - Chng ct th: tch cn cng cc cht d bay hi ra khi dch ln men - Tinh ch: loi tp cht ra khi cn th thu c cn tinh khit

Phn loi tp cht (da vo trng lng phn t, kh nng bay hi):
Tp cht u (ru u, ru k ngh) Aldehyde, acetic, ethyl acetate, methyl acetate, ru metanol si thp hn ru etanol c ly ra giai on u ca qu trnh tinh ch Tp cht cui (du fusel hay ru tp): Ru cao phn t: isoamylic, isobutylic nhit si cao hn etanol , kh bay hi, t ha tan trong nc Tp cht trung gian: - Ethyl isobutyrate, ethyl isovalerianate. - Ty thuc, nng ru v tnh cht vt l ca tp cht

Tch nc
c im: Hn hp ru nc l hn hp ng ph (c im si chung) Phng th nghim Cht ho nc nh CaCO3, KCl, CuSO4, Trong sn xut ln -Chng luyn p sut thp (P = 0,0525 atm) - Ru nc khng c im si chung Thu c cn tuyt i.

Hiu sut thu hi cn thp, (60 65% so vi ru th ban u)

Ch tiu Ru tinh khit dng trong thc phm

Trong sut, khng mu, khng mi l pH khong 6,5 7 Hm lng etanol 96,5% Furfurol: khng c Aldehyde: 6 10 mg/l Ester: 30 35 mg/l Du fusel: 30 60 mg/l

3.4. S to hng trong ln men ru:

Nguyn nhn: C cht Sn phm ca qu trnh trao i cht Ging vi sinh vt trong ln men ru 350 hp cht to hng trong ru Acid malic Acid lactic trong ln men ru c chuyn ha thnh diacetyl, acetone v 2,3-butylen glycol

3.5. Tp cht
Aldehyd Al. acetic Al. propionic Al. isobutyric Al. valerianic Ester Formiate ethyl Acetate ethyl Isobutyrat ethyl Acetat methyl Ru bc cao Isopropylic Propylic Isobutylic Butylic Acid Formic Acetic Butyric Palmitic Cac chat khac Terpen Hydrate terpen

Furfural
Acrolein

Butyrat ethyl
Acetate izoamyl Izoaderianat Izoamyl Aceton

Amylic
Isoamylic Methylic Hexylic Heptylic

Octylic
Nomilic

Ng c do tp cht

- Ru methylic o thi rt chm v tch ly dn dn Trong c th, n chuyn thnh aldehyd formic v axit formic Gy chng mt, au u, bun ng v gy nn. - Ru tp (Propylic, buthylic, lzobuthylic, Amylic, Izoamylic): gy c, mi kh chu, gy nn - Aldehyde: Gy nn v chong ca ru, b my tun hon, tiu ho hot ng mnh, huyt p cao nhc u Hi nim mc, ng h hp v c th lm cho tim p mnh hay d dy b ri lon.

IV IU KIN LN MEN RU
Nhit pH mi trng Nng ng ca dch ln men Nng O2 mi trng S lng men ging Nng CO2 ca mi trng Nng etanol Thi gian ln men

Nhit Ti u: 28-320C T0 thp: kh nng ln men cao, ko di, hn ch tp khun T0 cao: hot tnh ca nm men s gim nhanh, d b nhim khun , to nhiu ester, aldehyd v tn tht ru theo CO2 s tng pH mi trng

Thay i in tch cc cht ca v t bo, lm tng hoc gim mc thm thu cc cht dinh dng cng nh chiu hng ca qu trnh ln men pH ti u to cn l 4,5-5,0 pH thch hp khong 4,8-5,2 ng ha din ra

Nng ng ca dch ln men Thch hp: 16-18%. Cao: tng p sut v mt cn bng trng thi sinh l ca nm men Nng O2 mi trng O2 cn thit cho s tng sinh khi ca nm men trong giai on u Giai on ln men cn ym kh

S lng men ging Thch hp: 10% th tch thng ln men Nhiu: to ru nhanh, nhng cht lng khng tt t: to ru chm, c th d b nhim v ru c v chua Nng CO2 ca mi trng Hnh thnh trong ln men Gim kh nng sinh sn ca nm men Khng lm yu kh nng ln men ca nm men Km ch s pht trin ca nhng vi sinh vt hiu kh gy hi

Nng etanol Sn phm chnh ca ln men c ch hot ng ca nm men Nng cn ti a khong 14-16%. Thi gian ln men Ph thuc nhiu yu t nh hng nhiu n cht lng ru v mi, v, tp cht,

V. MT S LOI RU

Ru go

Ru cn

Ru np than

Ru sake

5.1. Ru go

5.2. Ru whisky
Gii thiu:

Whisky: loi ru ph bin chu u v Bc M sn xut ch yu t Scotland, Canada, Ireland v M. Whisky sn xut t bt k ng cc nhng ng, la m, la mch en v la mch l nhng loi thng dng. C 4 bc chnh trong sn xut whisky, bao gm: chun b nguyn liu, ln men, chng ct v .

5.2. Ru whisky (tt)

Chun b nguyn liu: Ng cc c xay, nghin, nu chn v trn vi malt la mch. Ln men: Trong nhng thng ln men to c y hn hp ng cc v nm men. Qu trnh ln men khong 2-4 ngy

Chng ct: Thc hin trong cc bn chng ct. C 2 loi:chng ct lin tc v chng ct trong bn. . : Whisky chy qua than hot tnh sau khi trong thng lm bng g si. G si lm ru c mu sc, cn than hp thu cc cht khng tinh sch .Theo thi gian ru chn, ng nht v mu sc v hng v.

5.3 Ru np than
Sn phm ru ca Vit Nam c sn xut bng phng php th cng t nguyn liu l np than. Ru np than khng qua chng ct, im c bit l sn phm cui gm dch ln men ln b ln men c lm nhuyn Thnh phn ca ru ngoi mt lng ng v ru nht nh cn c mt s cht khng c ru chng ct nh vitamin (vitamin B1, B2, B12), amino acid (asparagine, lysine, acid glutamic).

C gi tr dinh dng, gip tiu ha tt.

5.3. Ru np than (tt)

Go np vo sch, ngm 3-4 gi, ro, nu chn ngui B sung bnh men t l 2-3%, trn u v cho vo h hay vi Trong ln men ru np than, vi cn thp 7-10%, ethanol d dng b oxy V th sau khi ln men phi b sung mt lng ru tinh khit, nng cao nng ru, trnh oxy ha ru lm gim cht lng. Sn phm cui cng c th 2 dng: Dng c: sau khi ln men em c khi ln men xay nhuyn, b sung ru v . Dng trong: sau khi ln men, xay nhuyn xc b, b sung ru. Sau em lc v thu phn dch trong em . Ru c ni c nhit n nh v mt t nht 6 thng trc khi s dng.

5.4. Ru cn
Gii thiu:
Ru cn l thc ung c o mang m bn sc ca ngi dn tc min ni. Ln men theo phng php c truyn khng qua chng ct, khng qua hm cn v khng s dng b ru, ch s dng dch ln men. Ru c mi thm du c trng, v ngt, khng cay, khng ng. Trong sn xut ru cn, ngi ta dng vi sinh t nhin t bnh men l. Nguyn liu lm bnh men: Go v cc loi cy l c trng mi dn tc nh cy ng v cy me k zt (dn tc KHo) hay cy B hinh ho", "khi mc ci", c ring, l tru khng, qu t (dn tc Thi); v, l cy Blakda (dn tc Banna)Cc loi l cy ny c tnh khng khun, cha tinh du tao hng v cho ru. S hin din ca vi sinh vt trong bnh men l do nhim t khng kh hay c sn trn cc loi l cy. T bnh men ca ngi dn tc KHo, phn lp c: Hai chng nm mc thuc chi Mucor v Rhizopus v hai chng nm men (cha nh danh), mt trong hai chng ny va c kh nng ng ha, va c kh nng ru ha. Vi ngun vi sinh t t nhin nh trn nn thnh phn vi sinh vt trong bnh men hon ton khng n nh, nh hng cht lng ca ru c to thnh.

5.4. Ru cn
Ch lm ru ra sch, trng nc si, phi kh. Go, bp mi gi, nu va chn, ngui v trn thm vi tru Trn bnh men l vo hn hp cm - tru cn m theo t l 3 bnh men/5kg nguyn liu bc l chui sch hoc cho vo gi (di y gi phi lt sn tru), mt m gia tng sinh khi ca vi sinh vt trong men. La l tru ln lt bn trong y ch, cm men ln n cch ming ch khong 10 phn th mt lp tru dy. Nhi tro vi nc bt ming ch ru. Sau khong 1 thng ru dng c, c mi thm nh, v ngt m, mi thm. ru c s hi ha gia cc thnh phn acid hu c, cn, ng v hng thm. Nng cn trong ru cn tng ng hay cao hn 1-2% so vi cn ca bia. Ngy nay, men l khng d tm, cht lng ru khng n nh, do ngi dn bn x s dng bnh men Trung Quc hay bnh men sn xut trong nc

Ru sake
Gii thiu : Ru sake l mt loi ung ln men ca Nht, c ln men nh qu trnh ln men ru di tc dng ca nm men, ng v go c chuyn thnh ru. Ru sake c cn khong 15%, c mi ca cc ester ging nh ca chui v to chn nu. Thnh phn ca ru sake bao gm carbonhydrate (glucose, maltose, sakebiose, panose, polysaccharide.. .), cc acid v c (acid succinic, acid lactic, acid fumaric, v.v...) v mt s acid amin nh arginine, valine, alanine, prolin, 5 nhn t quan trng trong sn xut ru sake: nc, go, k thut, men, th nhng/ kh hu.
Quy trnh ru sake chung: go c ra v nu chn, trn vi nm men v koji (koji l go nui cy nm mc Aspergillus oryzae). Hn hp c ln men, b sung thm go, koji v nc 3 t trong 4 ngy. S ln men thc hin trong mt thng to gi l shikomi. Hn hp c 18-32 ngy sau ru c p, lc v pha trn

Ru sake (tt)
Chun b go: Go cn c hm lng tinh bt cao c tch v tru, xt cho ti khong 65% ch cn li phn trung tm ht nhiu tinh bt; ra bng nc loi b Fe v Mn v ngm.
Hp go: Go c hp chn trong mt ci ch gi l koshiki chia lm 2, mt phn rc nm mc (A. oryzae). Lm mc : phn quan trng ca ton b qu trnh ru. Nm mc pht trin trong ti. Bo t nm mc c rc ln go hp ngui. Sau 3645 gi, kim tra koji, trn v bo qun. Koji c s dng t nht 4 ln trong sut qu trnh ru. S ln men: Koji, go hp v nm men thun khit c trn ln. Sau khong 2 tun, mt t bo nm men c th t 100 triu t bo trong khong 1 mung cafe.

ru : Sau khi chuyn sang thng ln hn, go, koji v nc tip tc c b sung 3 ln trong vng 4 ngy vi lng gp i m . y l ln chnh, sau khi ln men 18-32 ngy

 p ru: sake c sau ln men, p b cn v phn khng ln men, thu ly phn dch lng l sake.
Lc: Dch lng sau thu nhn yn 10 ngy ri lc qua than hot tnh n nh hng v v mu sc. Kh trng: ru sake c kh trng nhanh bng cch cho chy qua mt ng ng ngm trong nc nng 60-65oC. Sake khng kh trng gi l namazake phi c bo qun nhit lnh.

S chn ru: Cui cng sake c khong 6 thng nhm tng hng thm ng thi lm gim mi hng. Trc khi v chai sake c gim cn 20% xung khong 16% v c kh trng ln 2 giai on ny. Nhng thay i trong qu trnh ln men: Hn 1 th k trc, ln men ru theo t nhin c thay i lm cht lng sake tt hn. Mt u im l ci tin thit b xt go c thc hin nhanh chng vi cht lng go sau mi xt n nh.

Mt s loi ru sake
V c bn c 5 loi sake: junmai-shu ch dng go v khng thm ru chng ct

honjozo-shu c thm mt t ru chng ct

ginjo-shu go c cn, c hay khng c thm ru daiginjo-shu go c cn nh, c hay khng c thm ru nama-zake sake khng hp pasteur v c bn khc vi 4 cch trn. Ngoi ra, cn c cc loi sake khc: Nigori-zake,Yamahai-shikomi v Kimoto

VI. TIU CHUN RU TRNG CHNG CT TCVN

7043 : 2002
Trong tiu chun ny p dng nh ngha sau: Ru trng (Distilled alcoholic beverages) l ung c cn c chng ct t dch ln men c ngun gc tinh bt, ng, hoc c pha ch t cn thc phm v nc. Yu cu v nguyn liu Yu cu cm quan Ch tiu ha hc Gii hn hm lng kim loi nng

Xin chn thnh cm n c v cc bn!