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Vin cng ngh sinh hc v cng ngh thc phm B mn Cng ngh Cc Sn phm Ln men
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i hc Bch khoa H ni
I.1 nh ngha bia I.2 Lch s pht trin cng ngh sn xut bia I.3 Gii thiu tnh hnh sn xut v tiu th bia Phn I : Nguyn liu chinh
Chng II : i mch
1.1. Cc loi i mch 1.2. Cu trc ht i mch 1.3.Thnh phn ho hc 1.4. nh gi cht lng i mch
Chng III : nguyn liu thay th malt i mch
IV.1 Gii thiu cy hoa houblon IV.2 Thnh phn ho hc hoa houblon IV.3 Ch phm hoa houblon
Chng V : Nc
V.1 Vai tr ca nc trong sn xut bia V.2 Thnh phn ho hc ca nc ngm V.3 nh hng cc ion trong nc n CN v CLSP V.4 X l nc trong qu trnh nu bia
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IX.1 Nghin malt v nguyn liu thay th malt IX.2 Nu-ng ho malt v nguyn liu thay th IX.3 Lc dch ng
Chng X : nu hoa, lm trong v lm lnh dch ng
XI.1 L thuyt v qu trnh ln men XI.2 Vn men ging trong sn xut bia XI.3 K thut ln men XI.4 Ln men ph v tng tr bia
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XII.1 Lm trong bia XII.2 Bo ho CO2 XII.3 Chit bia XII.4 Thanh trng bia XII.5 nh gi cht lng bia
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i hc Bch khoa H ni
2. Nguyn Th Hin (ch bin), 2008. Khoa hc- Cng ngh Malt v Bia, Malting, VLB Berlin. 4. 5. 6. J . De Clerck, 1980. Cours de Brasserie, Editeur E.De Clerck, Belgique J.R.A.Pollock, 1987. Brewing Science, Academic Press E.G Priest, 1996. Brewing Science &Technology. The
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Institut of Brewing.
i hc Bch khoa H ni
nh ngha Bia
c: Bia l mt loi ung thu nhn c nh ln men v khng qua chng ct, v ch s dng ht i mch ny mm, hoa houblon, nm men v nc Php : Bia l mt loi ung thu c bng cch ln men ru dch chit cc cht t i mch ny mm, c b sung khng qu 30% nguyn liu thay th khc v hoa houblon
Vit nam : Bia l ung ln men c cn thp, c lm t nguyn liu chnh l malt i mch, houblon, nm men v nc
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Thi k Ai Cp c i
5000 TCN, ngi Sumrien v Assyrien sn xut ung ln men t cc loi ht ng cc 4000 TCN, ti Ai Cp : bia ca Ai Cp =bia cc nh Qu tc 2000 TCN, di thi vua Hammourabi, ngi Babilon vit thnh sch cc nguyn tc nu bia. Ngi Ai Cp v ngi Babilon s dng nhiu loi gia v to ra nhiu loi bia c khc nhau.
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Bn khc trn
11
1500 trc CN
tm thy cc du vt SX bia ti an mch Cc nc Chu u cng bit n sp bia t Sn xut Bia c khi phc v pht trin : - cc xng bia mc ln nh nm sau ma, - Bia = thuc cha bnh (bnh dch hch chu u) Thi k ny, nu bia phi ng thu To hng = bng cy , c tho mc c v ng v hng thm
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Th k th 8
Pht hin Hoa houblon
bo qun bia lu hn, to hng v c bit thay th mi c thm khc nh tnh khng khun ca hoa houblon : ln men ni v bia cht lng tt hn
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1880 : bc ngot trong ngnh sn xut bia - Louis Pasteur tm ra bn cht ca qa trnh sn xut bia v 1876 xut bn cc Nghin cu v Bia - Ln men t nhin tuyn chn chng ging (hng v n nh, cht lng tng, - Bo qun bia = un nng 70oC ( thanh trng Pasteur) Ch SX bia vo ma ng do khng c phng tin lm lnh
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11.1 4.2
1.5
1.5
1.4 100
1.3 100
1.3 100
1.2 100
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100 % 100
i hc Bch khoa H ni
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Pays Allemagne Australie Autriche Belgique Brsil Portugal Danemark Estonie tats-Unis Finlande France Hongrie
Consommation7 161,5 l/an/hab. 91,5 l/an/hab. 110,6 l/an/hab. 96,2 l/an/hab. 49,7 l/an/hab. 78,9 l/an/hab. 96,2 l/an/hab. 75 l/an/hab. 81,6 l/an/hab. 80,2 l/an/hab. 35,4 l/an/hab. 72,2 l/an/hab.
Pays Irlande Luxembourg Nouvelle-Zlande Norvge Pays-Bas Pologne Royaume-Uni Slovaquie Suisse8 Rpublique tchque Venezuela
Consommation 141,2 l/an/hab. 101,6 l/an/hab. 72,8 l/an/hab. 50,5 l/an/hab. 78,7 l/an/hab. 79 l/an/hab. 101,5 l/an/hab. 88,4 l/an/hab. 58,2 l/an/hab. 157 l/an/hab. 82,1 l/an/hab.
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S CNSX Malt-Bia
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i mch
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Cc loi i mch
i mch 2 hng
Thuc h la m (Gramineae), chi Hordeum i mch hai hng: Hordeum Distichum Ch c hai bng hoa trn gi c kh nng to ht Ht pht trin tt, trn u V tru mng hn
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Cc loi i mch
i mch 2 hng
M ma xun: gieo ht thng 2-4, sau 35-40 ngy kt bng, thu hoch 7- 8 M ma ng : gieo ht thng 11, sau 100 ngy kt bng thu hoch vo thng 7
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Cc loi i mch
i mch 6 hng
Hordeum Hexastichum = i mch ma ng hay i mch vung Cc c tnh: - Trn 1 gi c 6 hoa to ht chc - Trn trc c hai loi ht. Cc ht gia c dng i xng, cc ht bn hnh thoi, gy hn v c dng xon c bit. - V thng dy hn. - Giu enzym hn. - Sn lng ln (6 tn /ha).
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Cu trc ht i mch
1.Lp alrng
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Cc lp ht i mch
V tru Bo v Lp lc chi
V qu V ht Lp alrong
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Ni nh
Thnh phn ha hc ht
i
mch 85 60 10 3,4 2,1 2,6
Go 86 70 7,7 0,4
36 0,3
Cht kh Tinh bt v cc hydrocacbon khc Hp cht cha Nit Hp cht khng Nit Cht bo Cht tro 8/27/2009
Ht tinh bt i mch
1. 2. 3. 4. 5. i mch Go Ng Sn Khoai ty 60oC 86oC 75oC 70oC 65oC
Tinh bt i mch d ht : 20-30 v 1-6 m; Tinh bt :60-65 % ; Amyloza 17-24 %, 60-600 gc glucoza Amylopectin 76-83 %, 2000 gc glucoza 8/27/2009 i hc Bch khoa H ni +I2 : mu xanh
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Cc hp cht hydrocacbon
- Xenluloza: (C5H10O5)n, 20% lng cht kh ca v, 2000 - 10000 gc glucoza 1-4 - Hemixenluloza, cht keo: nm thnh t bo. -D-glucan ( 1-3 v 1-4) v pentozan - Pentozan - Pectin v lignin - ng v polysaccarit : 5 % Glucozan 2 % Raffinoza 0,3-0,5% Fructozan 1,8% Maltoza 0,1% Galactoza 0,1% Fructoza 0,1% Saccaroza 1 % i hc Bch khoa H ni 0,1% Glucoza 8/27/2009
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- Glucan
-Tan trong nc hay kim to dung dch c nht cao -Trong thnh t bo lin kt vi cc peptit, khng tan
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Cc cht khc
Lipit : - 2-3 %, alron (2/3), phi (1/3) - Khng bin i trong qt ny mm - Khng tan trong nc theo b - nh hng bt ca bia Polyphenol (anthocyanogen, proanthocyanidin) : - v tru , alron - v ng cht cn loi b Cc vitamin : - B1, B2, C, E (tocophenol) Tn tht Hp cht v c : - 2-3 % 8/27/2009 - P2O5 35% ; SiO2 25 % ;i hc Bch khoa H ni K2O 20 %
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Amylaza
-amylaza
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-amylaza
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CC ENZYM thy phn protein Proteinaza (endopeptidaza): - Phn ct thnh chui peptit,
- Trong i mch : Alrong v phi - Trong malt: 3-5 ln - iu kin ti u : To =50oC, pH = 4,6-5,0
CC ENZYM KHC
Lipoxygenaza: - Phn hu axit linoleic. - iu kin ti u : To =62oC, pH = 6,6-6,7 - To tnh n nh v ca bia Lipaza: - C trong phi v lp alrong - Tng trong qa trnh ny mm, gim trong qa trnh sy - iu kin ti u : To =35-40oC, pH = 5-6 Phophataza: - Tch lin kt este ca axit phosphoric trong tinh bt - Tng chua, tng lc m cho dch ng - iu kin ti u : To =70oC, pH = 5,6
Nature Oxydases : Lipoxygnase Polyphnol oxydase Hydrolases -Amylase -Amylase Dextrinase limite Protinase Aminopeptidase Carboxypeptidase Endo -1-3 glucanase Exo -glucanase -Glucane solubilase Maltase Lipase Phosphatase
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pH optimal 6,5
Temprature de destruction 70 80 80 70 65 70 55 70 55 73 60 70
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5,7 4,7 5,1 5,0-5,2 7,2 5,2 4,7-5,0 4,5 6,6-7,0 6,0 6,8
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70-75 60-65 55-60 50-60 40-45 50-60 40-50 40 62 35-40 35-40 50-53
4,5-5,0
- Mu sc v sng: vng nht, sng ng nht. (xanh, nu ) - V: V g gh, mng, v dy v phng cha chn. Tp cht: Khng c ht di, ct, si, rm r, bng la, kim loi, ht v ht mc hay l. Ht b v, st m: Cn c loi b.
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nh gi ch tiu ho hc
m : 14-15 Protein :10-12% Cht ho tan (cht chit) : 77-80% S ngh ca ht Ht va thu hoch khng c khng c kh nng ny mm (kh nng t bo v ca ht khng ny mm ngay lp tc sau khi thu hoch) khng nn sn xut malt ngay sau thu hoch
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Cu to bp hoa houblon
m : 75 % Mu vng xanh Ch dng hoa ci Bp hoa : 3-5 cm Cnh 40-100 (TB 60) Cung Trc Nh hoa Ht lupulin
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Cc cht nha mm
(tan trong hexhan) (90%)
-axt ng (6-9 %)
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-Axit
-Axit ng
% 35 - 70 20 - 30 10 - 15 1 - 10 1-5
% 30 - 55 20 - 55 5 - 10 1-3 59
+-Axit NG
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Tinh du thm
Ht lupulin, 200 cht bay hi, d`tan trong ru Cc hydrocacbua : chim 75% -Sesquitecpen (C15)
Nerolidol
Humulen
Aromadendren Caryophyllen
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Tinh du thm 2
Monotecpen (C10):
Linalol
Geranyl pyrophosphat
Micxen
Tecpinolen
-Tecpinolen
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Limonen
Nerol
Geraniol
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i hc Bch khoa H ni
Tinh du thm 3
Cc hp cht lu hunh : - CH3SSSCH3, CH3SSSSCH3, CH3SSCH2SCH3, - CH3SOCH2, Cc dn xut oxygen ; cc vng epoxy -
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Tanin v Polyphenol
- Gi tr CN :- Kt lng v loi b cc hp cht cha nit -n nh v tng bn keo -C v se, oxy ho flobaphen (mu )
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Tanin
Catechin Procyanidin C3
Cyanidin
Flavonol
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Procyanidin B3
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Hoa vin loi 90. Hoa vin loi 45 (nng cao). Hoa vin c ng phn ha (isomeric).
Cao hoa :
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Houblon c ng phn
Cc alpha axit c ng phn thnh iso-alpha axit trong qu trnh ch bin. a vo nu hoa hoc trong giai on hon thin
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Hoa vin
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Cao hoa
- Cao hoa hu c Dung mi hu c (hexan, metanol, metylen clorua, tricloetylen, etanol) trch ly cc nha ng v tinh du thm ca hoa houblon, sau lm bay hi dung mi - Cao hoa chit bng CO2 : cha 95-99 % -axit ng, nhiu tinh du thm hn cc loi cao hoa khc
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Cao hoa
Cc ch phm cao hoa = Kettle Extract. c c cao hn). sn phm vi hm lng -axit t 30 n 50% (c th
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Ch tiu ho hc:
- Hm lng axit ng 30%. - Tan ht v c th to kt ta lng nhanh khi un si vi nc hoa thm r rt, v ng du.
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Thnh phn nc
Nc chim 80-90 % trong bia Cn kho st ngun nc trc khi xy dng nh my bia Nc ngm: -Cn kh : 200-2000 mg/l (TB 500 mg/l) - Silic : 15-30 mg/l - Fe : 25-30 mg/l - NO3 : 20-100 mg/l Nc dng sx bia: -Ung c Mg+2 : <100 mg/l -Nc mm Fe : <0,5 mg/l - Trong, khng mi v Khng c NH3, NO2 8/27/2009 i hc khoa H ni 78 - Cl- : <200 mg/l Bch CaSO4 : <200 mg/l
nh hng ca mui Ca v Mg
Phn ng vi cc cht c trong malt : 2KH2PO4 + Ca(HCO3)2 CaHPO4 + K2HPO4 + 2H2O + 2CO2 Bc 1 Bc 2 Bc 2 khng tan Tan 4KH2PO4 + 3Ca(HCO3)2 Ca3(PO4)2+2K2HPO4 +6H2O+ 6CO2 Bc 3 Bc 2 2KH2PO4 + Mg(HCO3)2 MgHPO4 + K2HPO4 +2H2O + 2CO2. 4KH2PO4 + 3Mg(HCO3)2 Mg3(PO4)2+2K2HPO4+6H2O+ 6CO2 4K2HPO4 + 3CaSO4 Ca3(PO4)2+2KH2PO4 +3K2SO4
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Mn+2 <0,05 ; Zn+2 <0,2 mg/l -*Cofacteur, tt qt trao i cht - Gy mi kim loi Pb+2<0,01 mg/l; - c cho nm men - Gy c bia
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-Cl-<200 mg/l ; -*Tng bn keo, snh - Gim kh nng kt lng n/m SiO3-2 <30 mg/l; - To chlorophenol (mi dc - c cho nm men, qtlm 8/27/2009 i hc Bch khoa H ni phm) - To cn, gy c bia
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Ca(HCO3)2 + H2SO4 CaSO4 + H2O + CO2 Ca(HCO3)2 + 2CH3CHOHCOOH (CH3CHOHCOO)2Ca + H2O + CO2
un nng
Ca(HCO3)2 CaCO3 + H2O + CO2
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S lm mm nc
1. Thng cationic 2. Thng cha nc mm 3. Bm ly tm 4. Thng cha nc ra 5. Thng cha dung dch ho tan mui. 6. Thng ch bin dung dch mui
1 1 5 H2O cn x l 4 6
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2 3
90
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Lng tiu th (hl) 0,05 1,60 0,40 0,10 0,20 0,30 0,20 1,00 0,10 0,30
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Thu hi kh CO2 Hi nc vi thu hi ht cht ng cn My nn lm lnh Bay hi, ngng t Kh nn Thng gi Ra chung
Tng lng tiu th
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