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NI DUNG THC HNH

Bi 1: LN MEN BIA.................................................................................................2
Nguyn liu..............................................................................................................2
Dng c: .................................................................................................................3
Tin hnh th nghim: .............................................................................................4
Nguyn liu:..........................................................................................................24
Dng c:................................................................................................................24
Nguyn vt liu......................................................................................................39
Dng c..................................................................................................................40
Cc bc thc hin................................................................................................41

Nhm 6|08DSH2

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Bi 1: LN MEN BIA

Bia l loi ung b dng, c cn thp, c mn xp,

hng v c trng bt ngun t Ai Cp c i. Hng v v ca bia do
c c n g u y n l i u t c n , C O 2 v c c s n phm ln men khc to nn. c bit l
CO2 c tc dng lm gim nhanh cn kht ca ngi ung. Nh nhng u im ny
m bia c s dng rng ri trn th gii v sn lng ngy cng tang c du
nhp vo Vit Nam hn mt tram nm nay.

Nguyn liu
Malt

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Hoa bia (hoa Houblon)

Nm men Saccharomyces carlsbergensis

Dng c:
a Petri, ng nghim, bnh tam gic, my lc, t sy, my ly tm, t trng k, Brix
k, b chng ct cn,

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Tin hnh th nghim:

Quy trnh cng ngh ln men bia

Malt 200g

Nghin
Nc

Malt:H2O=1:4

Phi trn

Nu malt
B

To=76oC
PH=5,5
o
Br=12o

Lc ra b

to=76-78oC

Nu hoa bia
Men ging trong
ng thch nghing

Mi trng YEPG( t l
mi trng = 50:1)
37oC, lc trong 3 ngy

to=8oC

Lm lnh nhanh
10%
Cy ging

to=8oC
PHu =5,2-5,6
PHcui =4,4-4,5

Ln men
chnh
Thu bia non
non

PHi=4,4-4,5

Phn tch cc ch tiu

ln
men
Nhm 6|08DSH2

Nng
cn
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Chun b men ging:

Men chm ly t bn ln men chnh ca nh my bia Vinaken
Cy vo ng thch nghing cha mi trng Hansen gi 37oC
50ml mi trng:1ml ging
Cy vo mi trng YEPG u 370C
Lc trong 3 ngy
Cy vo bnh ln men chnh
Ging phi t s lng t bo 15 - 20.107 t bo/ml

Mc ch :
Cy vo ng thch nghing cha mi trng Hansen u 370C/24h nhm gi ging
Cy t mi trng Hansen vo mi trng YEPG nhm to mi trng khi ng
ging nh mi trng ln men qu trnh ln men thun li din ra nhanh v pha khi
ng gim cng ngn cng tt.
Chun b mi trng:

Mi trng Hensan:
Saccharose/Maltose 50g/l

Pepton

10g/l

KH2PO4

3g/l

MgSO4

3-5g/l

Agar

20g/l

Mi trng YEPG:
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Yeast extract

5g/l

Peptone

10g/l

Glucose

20g/l

Xy dng ng chun t bo:

Lng t bo nm men, c th biu din bng gi tr mt quang OD o c
hoc c th xy dng ng cng tiu chun, biu th mi lin quan gia c vi nng
t bo t y c th bit c lng t bo/ml dch.
+ Chun b mu o OD
Ly 1ml dung dch huyn ph cho vo eppendorf. Tng cng l 8 eppendort. Sau
em ly tm 10000 vng/pht trong 12 pht.
Thu dch lng thm 1ml nc mui sinh l vo ta c dch huyn ph 1. Thm
31ml nc mui sinh l cho vo dch huyn ph 1 ta c dch huyn ph 2, pha long
32 ln.
Tin hnh o OD theo cc nng sau ta c kt qu:
Dch huyn ph 2 (ml) Nc mui sinh l (ml) Kt qu (OD)
4
0
0,486
3,5
0,5
0,433
3
1
0,387
2,5
1,5
0,330
2
2
0,257
1,5
2,5
0,221
1
3
0,136
0,5
3,5
0,072
th ng chun OD

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0.6
y = 0.118x + 0.0249
2
R = 0.994

0.5

OD

0.4
0.3
0.2
0.1
0
0

0.5

1.5

2.5

3.5

4.5

Mu t bo nm men

T mi trng YEPG trn qua thi gian lc sau 3 ngy ta tin hnh nhn ging theo
phng php tri a trn mi trng Hansen vi cc nng pha long nh sau:

10-1 (ly 1ml dch mu sang ng nghim cha 9ml nc mui sinh l hp kh

trng, lc u )
-

10-2 (ly 1ml dch mu 10-1sang ng nghim cha 9ml nc mui sinh l hp kh

trng, lc u )
-

10-3 (ly 1ml dch mu 10-2sang ng nghim cha 9ml nc mui sinh l hp

kh trng, lc u )
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10-4 (ly 1ml dch mu 10-3sang ng nghim cha 9ml nc mui sinh l hp kh

trng, lc u )
-

10-5 (ly 1ml dch mu 10-4 sang ng nghim cha 9ml nc mui sinh l hp

kh trng, lc u )
-

10-6 (ly 1ml dch mu 10-5 sang ng nghim cha 9ml nc mui sinh hp kh

trng, lc u )
-

10-7 (ly 1ml dch mu 10-6 sang ng nghim cha 9ml nc mui sinh l hp

kh trng, lc u v ly 0.1ml vo a mi trng v trang u n khi kh hon ton)

3 a
-

10-8 (ly 1ml dch mu 10-7 sang ng nghim cha 9ml nc mui sinh l hp

kh trng, lc u v ly 0.1ml vo a mi trng v trang u n khi kh hon ton)

3 a
-

10-9 (ly 1ml dch mu 10-8 sang ng nghim cha 9ml nc mui sinh l hp

kh trng, lc u v ly 0.1ml vo a mi trng v trang u n khi kh hon ton)

3 a
-

10-10 (ly 1ml dch mu 10-9 sang ng nghim cha 9ml nc mui sinh l hp

kh trng, lc u v ly 0.1ml vo a mi trng v trang u n khi kh hon ton)

3 a
Vi 12 a ta c kt qu sau 3 ngy cy nh sau:
10-7: 29

10-9 : 10

10-8: 16

10-10 : 7

Do thao tc sai nn mt s mu b nhim nn cho kt qu rt thp, ta chi ly 10 -7,

cn cc kt qu khc khng ly v s khun lc < 25 khun lc.
mt pha long l 10-7 s khun lc trung bnh l: 29 khun lc.

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Vy ta c mt t bo gc l:

=> So =

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29 10 7
0,1

= 2,9x109cfu/ml

2,9 10 9
= 9,1x107
32

Ta c phng trnh ng chun OD: y = 0,118x + 0,0249

Nng t bo cc mc pha long l:
4ml mu t bo pha long 32 ln : X4 = So = 9,1x107
3,5ml mu t bo pha long 32 ln v 0.5ml nc mui sinh l:
X3.5 =

3,5 S 0
3,5 9,110 7
=
= 7,96x107 cfu/ml
4
4

3ml mu t bo pha long 32 ln v 1ml nc mui sinh l:

X3 =

3 S0
3 9,110 7
=
= 6,825x107 cfu/ml
4
4

2,5ml mu t bo pha long 32 ln v 1,5ml nc mui sinh l:

X2,5 =

2,5 S 0
2,5 9,1 10 7
=
= 5,69x107 cfu/ml
4
4

2ml mu t bo pha long 32 ln v 2ml nc mui sinh l:

X2 =

2 S0
2 9,1 10 7
=
= 4,55x107 cfu/ml
4
4

1,5ml mu t bo pha long 32 ln v 2,5ml nc mui sinh l:

X1,5 =

1,5 S 0
1,5 9,1 10 7
=
= 3,41x107 cfu/ml
4
4

1ml mu t bo pha long 32 ln v 3ml nc mui sinh l:

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X1 =

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1 S 0 1 9,1 10 7
=
= 2,28x107 cfu/ml
4
4

3ml mu t bo pha long 32 ln v 1ml nc mui sinh l:

X0,5 =

0.5 S 0
0,5 9,110 7
=
= 1,14x107 cfu/ml
4
4

pha long (ml)

4
3.5
3
2.5
2
1.5
1
0.5

Nhm 6|08DSH2

OD
0,48
6
0,43
3
0,38
7
0,33
0
0,25
7
0,22
1
0,13
6
0,07
2

Nng t bo (cfu/ml)
9,1x107
7,96x107
6,825x107
5,69x107
4,55x107
3,41x107
2,28x107
1,14x107

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th ng chun t bo

0.6

y = 5E-09x + 0.0247
R2 = 0.994

0.5

OD

0.4
0.3
0.2
0.1
0
0

1E+07

2E+07 3E+07

4E+07 5E+07 6E+07

7E+07 8E+07

9E+07 1E+08

CFU/ml

Nhn xet: sau khi o OD va trai ia trn mi trng Hansen ta dng c thi

ng chun t bao, xac inh mt t bao nm men co trong mi trng YEPG trc khi
cy vao binh ln men chinh la 9,1x107CFU/ml, nh hn so vi mc ging qui inh phai
at s lng t bao la 15-20x107 CFU/ml.
Chun b nguyn liu:
Malt: Xay malt bng my xay phng th nghim.
Nu malt: malt : nc=1:4 nu theo quy trnh nu theo s : Cn 200g malt cho
vo 2 cc mi cc 100g malt. Thm nc vo mi cc l 400ml. Sau tin hnh nu theo
gin sau:

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Lc qua giy lc: Lc v ra b nc nng 760C

Malt sau khi nu

Lc th bng bng gn
Dch 1

o Brix = 8O thm 200ml nc(760C)

V= 380ml

Dch 2

Dch 1+ Dch 2
Lc tinh bng lc chn khng
Pha loang bng nc 760C a v Brix= 120Br, V=900ml
un ln 760C
Thm 0.5ml dch hoa Houblon
un ln 760C
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Lm lnh xung 80C

Nu hoa bia: Sau khi lc tin hnh nu hoa 76oC gi 10 pht ng ha ht

phn ng cn li to v ng v to hng cho bia

un si dch ng 10min th cho hoa bia vo to v ng
Trc khi kt thc 10min cho hoa bia vo to hng.

Lm lnh nhanh Sau khi nu hoa nhanh bng nc a dch ng v 8oC.

tin hnh cy ging.
Cy ging: Ly ging t 2 binh tam giac cha nm men tng sinh trong mi trng

YEPG a c lc trong 3 ngay cy ging trong iu kin v trng. T l cy ging 10%.

Ln men chnh: Ln men trong 2 bnh thy tinh mi bnh 500ml. y bnh bng
nt bng v c bao bng bong bng cao su. bnh ln men nhit 8oC v trong 7
ngy.

Lc v thu bia non: Sau khi ln men chnh h nhit xung 2oC ln men ph
v kt lng nm men y bnh ri tin hnh lc chn khng thu dch bia non.
Phn tch:
1) Phn tch nguyn liu:
a. Xc nh m malt:

Dng c:
My nghin trc phng th nghim.
T sy
Bnh ht m
Cn phn tch
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Tin hnh
Ly ngay khong 3g bt nghin vo cc cn sch kh bit trc trng lng.
y np v cn vi chnh xc 0,001g. M np, c cc v np vo t sy t nhit
105oC bt u tnh thi gian khi t sy t nhit trn. Sy trong 3 gi, y np, ly
cc cn ra lm ngui trong bnh ht m v nhit phng 20 pht ri cn. Sy li hn 1
gi na v cn li vi chnh xc 0,001g.
Kt qu o m:
Khi lng mu ban

Khi lng

Khi lng mu + cc

Khi lng mu + cc

u (mmu) (g)
3
3
3

cc (g)
57,354
59,876
59,382

ban u (m0) (g)

60,354
62,876
62,382

sau sy (m1) (g)

60,142
62,665
62,176

W = . 100%
W1 = . 100% =

60 ,354 60 ,142
.100%=7,07%
3

W2 = . 100% =

62 ,876 62 ,665
.100%=7.03%
3

W3 = . 100% =

62 ,382 62 ,176
.100%=6,87%
3

WTB =

7,07 + 7,03 + 6,87

= 6.99%
3

b. Xc nh ha tan ca malt:
Cn khong 55g malt v nghin, trn u, ly ra mt phn nh xc nh
m.t nhit bnh iu chnh nhit 45oC

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Cn chnh xc 50g malt nghin cho vo cc bit trng lng, ri rt vo cc

200ml nc ct 46oC, dng a thy tinh khuy cho khi vn cc, trnh to bt. Gi cc
45oC trong 30 pht, khuy lin tc.
Tng nhit ln 70 vi tc 1oC/1 pht. Khi nhit t 70 rt thm vo 100ml
nc ct 70oC. C 5 pht ly mu 1 ln th dch ng ha bng cch ha 1 git I2
0,02N vi mu n khi mu c mu vng rm (khng lm mt mu dd I2) coi nh ng
ha kt thc.
Thi gian t khi hn hp trong cc t 70oC n khi khng lm mt mu I2 gi l
thi gian ng ha. Nu qu trnh ng ha khng kt thc sau 1h th nghim th ngng
li, hoc lm li, hoc thay i lng malt.
Tip tc gi nhit 70 trong 1 gi (tnh t khi t 70oC), sau ly cc ra v lm
ngui n nhit phng trong khong 10 -15 pht. Ra u a khuy bng nc ct. lau
kh bn ngoi cc v em cn li sao cho trng lng trong cc t khong 450g bng
cch b sung thm nc ct.
Khuy u ri ton b lng dch lc vo phu lc. lc li 100ml dch lc ban
u ri mi tnh thi gian lc . Ly mt phn dch lc xc nh mu. Qu trnh coi
nh kt thc khi b mt b trn mt kh hoc qu trnh lc chm( ko di qu 2h)

Kt qu:
Brix = 80
Tra bng ph lc 8 => Hm lng cht ha tan ca dch ng e = 8,2%
ha tan ca malt:
E1 = =

8,2 x (6,99 + 800 )

(100 8,2)

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= 72,08%
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ha tan ca malt tnh theo cht kh tuyt i:

E2 =

E1 x100
72 ,08 x100
= (100 6,99 ) = 77,50%
(100 W )

c. Nng lc ng ha ca malt:
Cc bc tin hnh:
Ha cht:
Nc ct
Dung dch m axetat pH = 4,3
Cn 30g a.acetic ha tan vi nc v nh mc 1l.
Cn 34g Natri axetat (NaC2H3O2 . 3H2O) ha tan vi nc v nh mc ti 500
ml. Trn 2 dung dch ny n khi t c pH = 4,3 250C.
Dung dch tinh bt 20g/l. Cn 1 lng tinh bt tan tng ng vi 10g cht
kh v khuy 1 cht nc lnh n dng huyn ph. Thm vo 400 ml nc si, khuy v
gi hn hp lun si. Ra a khuy bng mt cht nc lnh v cho vo dung dch tinh
bt, un si 5 pht. t cc v nc lnh v khuy hn hp lm ngui, trnh to mng.
nh mc: 500 ml.
Dung dch it: 0.1N. Cn 12.7g it v 20g KI, ha tan vo 200ml nc. nh
mc 1l.
Dung dch Na2S2O3 : 0.1N. Cn 24.82g Natri thiosulfat Na2S2O3.5H2O + 7.6g
Na2B4O7.10H2O. Ha tan trong 300-400 ml. nh mc 1l.
NaOH 1N
H2SO4 0.5N
Dung dch thymol phtalein 5g/l. Cn 0.5g v ha tan trong 100ml etanol 96%.
Dng c: my nghin, cn phn tch, cc thy tinh, bp cch thy iu nhit, phiu
lc, giy lc, bnh tam gic, bnh nh mc 250ml, pipet...
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Tin hnh
Cn 20g vng nht cho vo cc nu
Thu dch chit: un bp cch thu ti nhit 40oC, rt 480ml H2Olnh vo
mu matl. Khuy u trnh vn cc, t cc vo bp cch thu 40 oC khuy lin tc trong
vng 1h. Lm ngui dch chit ti nhit phng, ra a khuy bng mt t nc lau kh
pha ngoi cc, iu chnh khi lng cc ti 520.
Lc: khuy tht u dch chit, b ngay ton b hn hp vo phu lc, loi b
200ml dch lc u, ly 500ml dch lc sau phn tch
Thu phn dung dch tinh bt

+ Mu th nghim: Dng pipet ly 100ml tinh bt vo bnh nh mc 250ml, them

6,5ml dung dch m axetat, t vo bnh cch thu 20oC, yn trong 20 pht. Cho tip
6,5ml dch chit matl lc vo hn hp trn, lc u ri tip 20oC ng 30 pht tnh t
lc b them dch chit matl. Sau cho 5ml NaOH ngng hot ng c enzyme, them
nc ti vch nh mc v lc u. Kim tra kim bng cch nh mt git
phenolphetalein hn hp c mu hng
+

Mu kim chng: 100ml tinh bt cho vo bnh nh mc 250ml, cho them 5 ml

dd NaOH, lc u, them 6,5ml dch chit, them nc nh mc 250 ml ri lc u.

Xc nh ng kh theo phng php iod: Ht 50ml dung dch cho vo bnh
tam gic 250ml, them 25ml dd iod v 3ml dd NaOH, sau lc u, y nt bnh trnh
tn tht iod. S dng Na2S2O3 0.1N chun n khi mt mu hng.

Kt qu:
Cng thc tnh nng lc ng ha:
DP1 = F(VT - VB)
VB: th tch Na2S2O3 dng d chun iod d trong mu i chng.

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VT: th tch Na2S2O3 dng d chun iod d trong mu th nghim.

F=34,2: h s chuyn i tnh kt qu theo 100g malt dng chit enzyme.
DP2 =
DP1: nng lc ng ha ca malt
DP2: nng lc ng ha ca malt tnh theo cht kh tuyt i

Nhm Mu i chng (ml) Mu th nghim (ml) DP1(WK) DP2(WK)

N1
7
10,5
119,7
128,69
N2
7
7,4
13,68
14,71
N3
7
7,6
20,52
22,06
N4
6,8
9,5
92,34
99,28
N5
6,8
10,5
126,54
136,05
N6
7
11,2
143,64
154,44
V lng It phn ng trong khong 6 - 12 ml Na2S2O3 0.1N nn s liu ca
nhm 6 l t yu cu xc nh nng lc ng ha ca malt.
Cn s liu nhm N2 v N3 khng chp nhn c v s qu nh do thao tc sai.
Tin hnh so snh cht lng malt ca nh my bia Sai Gn vi mu malt em i
th nghim.
Bng so snh cht lng malt ca nh my bia Si Gn vi mu th nghim tt nht:
Tn ch tiu
Bia Si Gn Th nghim
m (%)
45
6.99
ha tan (%)
>80
77,50
Nng lc ng (WK) 290 320
154,44

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Kt lun:

m
-

m ca malt em th nghim l cao hn so vi ch tiu cht lng malt ca

nh my bia Si Gn do:
+

iu kin bo qun malt ca phng th nghim khng c tt

Malt mua vo khng c bo m cht lng.

m cao c th nh hng n qu trnh sn xut bia nh:

m cao nh hng n qu trnh bo qun malt.

m cng cao lm cho ha tan ca cht kh gim v nng lc ng ha

cng gim.
+

Gim nng xut v cht lng ca bia.

Gim hot ho, tch lu v khi lng v hot lc ca h enzin trong i mch.

ha tan trn cht kh xay nhuyn

ha tan ca cht kh nh hn so vi ch tiu cht lng malt ca nh my bia
Si Gn do:
+

iu kin bo qun malt ca phng th nghim khng c tt

Malt mua vo khng c bo m cht lng.

ha tan thp lm nh hng n cht lng bia nh:

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ha tan thp lm cho lng cht kh trong malt ha tan vo dung dch thp

nh hng n cht lng ca dch ng lm cht lng bia khng t yu cu.

Nng lc ng ha:
Nng lc ng ha ca malt lm th nghim li thp hn so vi ch tiu nng lc
ng ha ca malt nh my bia Si Gn do:
+

m trong malt cao gy cn tr hot lc ca diastase.

iu kin bo qun malt khng c tt

Malt mua vo khng kim sot c cht lng.

Hot lc ca diastase thy phn thnh ng maltose yu.

Nng lc ng ha khng tt dn n hot lc ca enzyme c trong malt gim lm

nh hng n qu trnh ng ha lm hiu sut ln men gim v cht lng ca bia
khng t yu cu.
2) Tin hnh phn tch cc ch tiu sau khi ln men bia:

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Qu trnh chng ct cn

a. Nng ru:
Xc nh nng ru ca bia bng phng php chng ct v s dng cn k o
nng ru. Gi tr c th sai st do cc acid bay hi trong qu trnh chng ct.

Tin hnh:
Chng ct bia: ly 100ml bia cho vo bnh ct, b sung 50ml nc ct. Lp vo

b ct cn. Bp bp ln bt u chng ct cn. Khi thu c khong 90ml dch ct th

ngng chng ct.
Lm ngui phn dch sau khi chng ct ri cho vo bnh nh mc nh mc
chnh xc ln 100ml. Khuy u dung dch sau khi nh mc, dng ph k xc nh t
trng 20oC.
Kt qu:
T trng cn sau khi ln men:
Mu : 10% cn.
b. ln men:
Ly dch ng cn li sau khi chng ct ui ht cn tin hnh nh mc
100ml. o dch ng bng Brix k 20oC.
Ta c kt qu:
Mu : oBr2 = 5o
ln men:
o

Mu :

Brix 0 oBrix 2
12 5
x100 =
x100 = 58,33 %
o
12
Brix 0

Kt Lun

Nng cn:

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S liu khng chnh xc do cn k. Cn k dng o ru em s dng o bia

m lng cn trong bia l qu thp so vi lng cn c trong ru v chnh lch ca
vch mc b rt ngn nn khng ph hp o bia.
ln men:
Lng ng cn li sau qu trnh ln men l 5o Brix cao so vi tiu chun lng
ng cn li sau qu trnh ln men l 2 - 3o Brix. Do:
-

Nm men ging trong t lnh qu lu lm gim kh nng hot ng.

Nng lc ng ha ca malt l khng t tiu chun.

Thi gian ln men ca qu trnh ln men bia l cha thi gian.

S phn b khng ng u ca nm men trong dch.

T l ln men ging qu cao.

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Bi 2: SN XUT NC TNG LN MEN

X du hay nc tng (phng ng min Nam Vit Nam) l mt loi nc chm

c sn xut bng cch ln men ht u tng, ng cc rang chn, nc v mui n.
Nc chm ny, c ngun gc t Trung Quc, c s dng kh ph bin trong m thc
chu ti khu vc ng v ng Nam , gn y cng xut hin trong mt s mn n
ca m thc phng Ty.
Tc nhn thy phn c th l enzyme do vi sinh vt tit ra, c th l acid nh HCl
(nc tng ha gii). Gn y ngi ta pht hin ra nc tng ha gii bng HCl c ch
nhiu 3-MCPD c kh nng gy ung th. V vy c xu hng quay tr v cng ngh
truyn thng. Trin khai mt s quy trnh sn xut nc tng an ton v 3-MCPD vi gi
thnh chp nhn c bng cch kt hp ln men v ha gii.

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Nguyn liu:
- Bnh du

- Nm si Aspergillus oryzae (hm lng cht bo cng thp cng tt : <5%)

Dng c:
- Autoclave
-

Bnh tam gic dung tch 250ml v 50ml

Buret 25ml.

B chng ct m kjeldah

Ti nilon

Cn phn tch

Cn k thut

Cc thy tinh 500ml.

Giy lc

Phu thy tinh

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ng ong

Nhit k cn

Pipet 10ml v cc dng c thng thng khc trong phng th nghim

T ht

1. Tin hnh th nghim:

Quy trnh cng ngh:

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Bnh du
(200g)

Phi liu v trn

nc nc

Thanh trng(121oC,
30ph)
Bnh mc ging
Aspergillus oryzae

Lm ngui v
to=30oC

Cm + bnh
du

Cy bo t
Aspergillus oryzae

Ln men cho n khi mc chuyn

sang mu vng hoa cau t=45h

Thy phn bng enzyme

nm mc 55oC, 72h

Trch ly

Phn tch cc
ch tiu

X l nguyn liu:

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Bnh du: cn 200g ( m: 7%) sau cho v ti nilong chu nhit.

Trn nc:

Gi x l lng nc cn b sung vo bnh du nhm xc nh m no nm mc

pht trin tt nht.
-

m 45%:
0,07 . 200 = 14g
14 + x
= 0.45
200 + x

x = 138g H2O
Tng t:
-

m 55%:

Lng nc b sung: x = 213g H2O

-

m 65%:

Lng nc b sung: x = 331g H2O

Hp chn v thanh trng: em tt c cc ti vo autoclave hp 121 oC,

1atm, trong 30 pht.

Lm ngui: 30oC ( nhit phng) ri tri ra cc khay c lt giy bo bn

di c v trng.

Chun b mc ging

Mc ging: Aspergillus oryzae.

Nui mc ging trong bnh tam gic:

4 bnh tam gic 250ml cha c cht nm mc pht trin = bnh du v cm kh
Tnh ton mi trng nui mc:
- m chung 45%
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+ m bnh du: 8%
+ m cm: 65%
-

Bnh du 8%, cm 65%, lng nc b sung l bao nhiu:

+ Trong 100g bnh du c 8g H2O, 92g cht kh vy 20g cht kh cn ly

8 20
100 20
=1.74 g H2O v
= 21 .74 g bnh du.
92
92

+ Trong 100g cm c 65g H2O, 35g cht kh vy 20g cht kh cn

65 .20
20 .100
= 34 ,14 ( g ) H2O v
= 54 ,14 ( g ) cm.
35
35

m cui

1,74 + 37 ,14
.100 = 49 .3%
21,74 + 57 ,14

> 45% nn khng cn phi b sung thm

nc.

Cy ging bo t Aspergillus oryzae:

Cy ging khong 3.3g mc ln mi trng sau khi lm ngui. Tin hnh cy

ging trong t cy vi iu kin v trng.
Cn 3.3g ging t bnh ging xut hin bo t mu vng hoa cau cho vo ti
nilong cha bnh du sau khi hp kh trng v lm ngui trnh hi nc ng t lm
hng sinh khi nm, trnh b tp nhim.
Sau tin hnh tri hn hp bnh du( c trn nc, hp chn thanh trng v
c lm ngui) cng nm mc vo khay nha c kh trng bng cn v c lt giy
bo v trng bn di.
Ly giy bo y li pha trn b mt nhng vn m bo yu t thong kh. t
khay ni kn gi tin hnh qu trnh ln men.
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Ln men:

Ln men nhit phng 30 - 32oC, thi gian 45 gi n khi thy xut hin bo t
mu vng hoa cau.
Quan st v nhn xt kt qu mc ca nm mc sau khi ln men :

m 45%:

bn trong c cht si nm mc t do m 45% , c cht khng c xp (do

lng nc qu t) lm si nm khng m xuyn c c cht.

m 55%:

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B mt c cht xut hin bo t nm mc cha hon ton nhiu nhng bn trong c

cht si nm mc an xen ton b do c cht c xp v m thch hp, lng
nc trong c cht va phi cho nm pht trin.

Mt ngoi tng i t bo t do qu trnh thot hi nc lm gim m khng

cho nm pht trin.

m 65%:

bn trong c cht si nm khng mc do m 65% qu cao v lng nc

trong c cht qu nhiu lm mt thong kh.

trn b mt c cht bo t nm mc mc dy, nhiu so vi 2 nng trn do

m 65% cao nhng khi qu trnh thot hi nc lm gim m thch hp cho
nm pht trin tt.
=> V vy m 55% l thch hp nht nm mc sinh bo t v tng hp

enzyme protease c hot tnh cao nht.

Thu phn:

+ m 45%:
Nhm 6|08DSH2

m1= 216g,

m2=220.63g
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+ m 55%:

m1= 220.15g,

m2=220.68g

+ m 65%:

m1= 220.23g,

m2=223.69g

(tr 10g khi lng giy v 3.3g nm mc c)

45%

135.3 g

130.67g

55%:

206.15g,

205.62g

65%:

321g,

324.1g

Gi x l % lng nc hao ht:

45%

x1 = 40.03%

x2 = 38.64%

55%

x1 = 49.92%

x2= 49.79%

65%

x1 = 60.45%

x2= 61.03%

m thun li nht l m 55%:

m1= 220.15g,

m2=220.68g

Chun b nc mui:
V H2O mui

= 1,2.

(m1 + m2)
3

+ m 45%:

m1= 216g,

m2=220.63g

+ m 55%:

m1= 220.15g,

m2=220.68g

+ m 65%:

m1= 223.69g,

m2=220.23g

V H2O mui

= 1,2.

(216 + 220 .63 )

= 174 .65 ml
3

V H2O mui

= 1,2.

(220 .15 + 220 .68 )

= 176 .33 ml
3

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V H2O mui

= 1,2.

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( 223 .69 + 220 .23 )
= 177 .57 ml
3

Bnh du c ln men c b sung nc mui NaCl va tnh cho vo 3 hp

nha c y np tng ng 3 nng : 15%, 20%, 25% em i thy phn trong b iu
nhit nhit 55oC/72h.

Trch ly:

- Dung dch sau khi c thy phn nhit 55oC trong 72h. Tin hnh cn 100g
mu vi mi nng trong cc thy tinh bit trc khi lng.
- Trch ly dung dch bng phu thy tinh c lt giy lc vi 100ml nc ct.
- D ung dch sau khi lc cho vo ng ong nh mc n 100ml.
- Tin hnh phn tch cc ch tiu nh gi nc tng cho 3 dch lc thu c ti 3
nng : 15%, 20%, 25%

Phn tch cc ch s:

Tnh nit tng s: Xc nh hm lng nit tng s trong dung dch ng bng
phng php Kjeldahl.
Cch tin hnh: Gm 3 giai on c th sau:
-

Giai on v c ha mu:
Lc u mu nc tng, ly 5ml nc tng bng Pipet sch cho vo bnh nh

mc 100ml, nh mc bng nc ct cho ti vch, lc u.

Ht 20ml dung dch pha long bng pipet cho vo bnh cu c nhnh, cho 2g
xc tc vo v 5ml H2 SO4 m c, y np kn li 30 pht.
Dng nt cao su c gn h thng sinh hn y ln bnh ph mu, t ln bp un
ri dn lung kh CO2 v SO2 i qua dung dch NaOH c trnh gy nhim
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mi trng xung quanh.

Tin hnh un nh, sau tng nhit dn, nhng ch nhit un phi nh
o
hn 100 C.
Trong qu trnh un, thy mu khng trng th ngng un, ngui cho thm
0,5g xc tc v 3ml H2SO4 m c vo v tip tc un.
Tin hnh un cho n khi dung dch c mu xanh trong, mt trong bnh khng
hon ton trong sch m c cn en th ngng un, ngui.
-

Giai on chng ct mu:

Dng pipet ht 20ml H2SO4 0,1N cho vo bnh tam gic (bnh hnh nn hay

elen) hng ca b ct m v nh t t 3 git ch th hn hp vo bnh tam gic. Nhng

u di ng sinh hn ca b ct m ngp vo dung dch trong bnh tam gic trnh
mt m.
Cho mu v c ha vo bnh chng ct (bnh cu c nhnh), dng nc ct
trng bnh cu cha mu v c ha nhiu ln cho n khi nc trng ht phn ng vi
axit (th bng giy qu). Cho 5 git phenolphtalein 1% v 35ml dung dch NaOH
30%, trng nc ct cho sch kim phu.
Nu dung dch trong bnh cha c mu hng m th tip tc thm 5-10ml dung
dch NaOH 30% n khi dung dch c mu hng m. Thm nc ct n khong 2/3
th tch ca bnh v kha phiu li. Gi mt t nc ct trn phiu cao khong 2cm
trnh NH3 bay ln.
Tin hnh ct n khi bnh hng c khong 250ml th dng (th u ng sinh
hn bng giy qu nu khng c phn ng kim th qu trnh ct kt thc).
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H bnh hng xung ng sinh hn khng chm mt nc v dng nc ct ra

sch u ng sinh hn cho chy vo bnh hng.

Giai on chun mu:

Mu v c ha:
Ly bnh hng (bnh tam gic) ra chun lng axit d trong bnh bng NaOH

0,1N nng chnh xc. Ht 5ml dung dch trong bnh tam gic em chun .
Cho dung dch NaOH 0,1N vo Buret, nh mc ti vch 0. Nh t t dung
dch NaOH 0,1N vo bnh tam gic n khi dung dch chuyn t mu tm sang mu xanh
l m th dng chun .
Kt qu thu: c tnh bng cng thc:
Nt =

( n1 n2 ) x0.0014 x100 x1000

= 2,8(V1 V2 ) (g/l)
5 x10

Trong : n1: S ml dung dch H2SO4 0.1N cho vo bnh cha

n2: S ml dung dch NaOH 0.1N dng chun acid d
0.0014 S gam nito tng ng vi 1ml NaOH 0.1N
100 Dung tch bnh nh mc, ml
1000 h s i ra g/l
5 S ml mu ly ra v c ho mu
10 S ml pha long cho vo my ct
Chnh lch kt qu hai ln xc nh song song khng c qu 0.25g/l
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Hm lng Nit tng s cc nng mui

15%:
Vi VH2SO4 = 20ml v VNaOH = 8.4ml

Nt =

(n1 n2 ) x 0.0014 x100 x1000

= 2,8(20 8.4) = 32 .48 (g/l)
5 x10

20%:
Vi VH2SO4 = 20ml v VNaOH = 5.6ml

Nt =

(n1 n2 ) x0.0014 x100 x1000

= 2,8(20 5.6) = 40 .32 (g/l)
5 x10

25%:
Vi VH2SO4 = 20ml v VNaOH = 4.2ml

Nt =

( n1 n2 ) x0.0014 x100 x1000

= 2,8( 20 4.2) = 44 .24 (g/l)
5 x10

Bng s liu tnh ton thu c:

Hm lng

Hm lng Nito tng s (g/l)

Nng mui

15%
20%
25%

32.48
40.32
44.24

Tnh Nit amin: Xc nh hm lng Nit amin bng phng php chun
formol
-

Ho cht:

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+ Dung dch NaOH 0.05N v 0.1N

+Ch th hn hp: 5 th tch Bromothymol xanh 0.04% v 4 th tch Phenolphtalein
0.5% (trong cn)
+Formol trung tnh 40%: 1ml Phenoltalein vo 50ml formol ri dng NaOH trung
ho n hng nht
-

Tin hnh:
Ly 10ml nc tng cho vo bnh nh mc 250ml, thm nc ct vo nh mc

chnh xc 250ml, lc u. dng pipet ly 10ml, 15 git ch th hn hp sau cho vo tng

git NaOH 0.1N n khi dung dch c mu pht xanh. Cho tip 5ml formol trung tnh (un
chuyn sang mu vng xanh), chun bng NaOH 0.05N n khi dung dch chuyn t
mu vng sang mu tm.
Tin hnh xc nh mu trng bng cch thay 10ml nc tng pha long bng
10ml nc ct.
-

Kt qu thu c: c tnh bng cng thc:

Namin=

( n1 n 2 ) x0.0007 x 250 x1000

10 x10

(g/l)

Trong :
n1, n2 th tch NaOH tiu tn khi chun mu trng v mu th nghim, ml
0.0007 s gam nito tng ng vi 1ml NaOH 0.05N
250 dung tch bnh mc, ml
1000 h s i ra g/l
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10 th tch mu nguyn, ml
10 th tch mu pha long cho vo my ct
Chnh lch kt qu gia hai ln xc nh song song khng c qu 0.25 g/l
Hm lng Nito amin cc nng mui khc nhau:
15%:
Vi VNaOH = 3ml Namin =

(3 0) x0.0007 x 250 x1000

= 5.25 ( g / l )
10 x10

20%:
Vi VNaOH = 2.5ml Namin =

( 2.5 0) x 0.0007 x 250 x1000

= 4.375 ( g / l )
10 x10

25%:
Vi VNaOH = 2.19ml Namin =

(2.19 0) x 0.0007 x 250 x1000

= 3.8325 ( g / l )
10 x10

Bng s liu tnh ton hm lng Nit amin thu c:

Nng mui Hm lng Nito formon(g/l)
15%
5.25
20%
4.375
25%
3.8325
Nc tng qua trch ly th thu c sn phm c cht lng hi khc bit so vi
sn phm qua ch bin. Bi v, nc tng cha qua ch bin c mu nu m, mi c
trng nng ca nc tng. Cn nc tng qua ch bin c: mu nu nht, mi c
trng. Mu sc nc tng sau khi trch ly co mu hi nu n nu cnh gin m theo
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t l 15%, 20%, 25%.

So snh yu cu cht lng ca mu th nghim v tiu chun Vit Nam:

Tn ch tiu

Loi c

Loi

Loi

bit

20

16

55

55

m tng s
m formon/m tng
s
Nhn xt:

Mu th nghim
15%
20%
25%
NaCl

NaCl

NaCl

12

32.48

40.32

44.24

55

16.16

10.85

8.66

T kt qu ca m tng s cho thy s liu khng ng tin cy nn khng th so

snh vi ch tiu cht lng nc tng ca tiu chun Vit Nam.
S liu khng ng tin cy l do mt trong nhng l do sau:
-

Do qu trnh chng ct khng v c ha ht mu.

Do qu trnh thao tc.

Do nguyn liu khng m bo cht lng.

Do hot lc ca nm mc Aspergillus oryzae yu.

Do ha cht b h.
Bi 3: LN MEN YOGHURT

Yaourt (sa chua) l lai sn phm c ch bin t sa, rt c a chung v gi

tr dinh dng cao, d hp thu v c bit l tc dng ci thin h vi sinh vt c ch trong
ng rut.
Trn th trng hin nay, sn phm Yaourt rt a dng v chun loi, cu trc,
mi v ca yaourt lun c cc nh sn xut thay i ph hp vi th hiu v thi
quen s dng ca khch hng ti cc nc khc nhau.
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Nguyn vt liu
- Sa b ti ca Vinamilk trung bnh cha 3,5% cht bo v 3,4% protein, 4,8%
lactose
-

Sa bt gy 500g

2 H sa chua Vinamilk khng ng

- Trong th nghim s dng hai chng vi khun lactic l:

+ Lactobacillus casei shirota

Streptococcus thermophiles

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Dng c
- Bp in
-

B iu nhit

Bnh tam gic

Buret

pH k

Giy pH

Nhit k

My o pH

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Cc bc thc hin
Chun b sa
- Sa ti: cht kh = 7.4 %
- Sa bt: Cht kh = 80%
- Yu cu cht kh l 15%
Pha nguyn liu s dng cho ln men:
100ml sa ti c cht kh la 7,4g
B sung cht kh bt la : 15- 7.4 = 7.6g
Vy khi lng cn b sung c cht kh 15% l:
7,6 100
= 9,5 g
80

Lng sa bt cn ly trong 1l sa ti: 9,5x10 = 95 g

X l nhit

Thanh trng sa 90oC trong 10 pht nhm lai b VSV trong qu trnh trn v
protein trong sa thay i cu trc d ng t hn.

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Quy trnh cng ngh:

Sa ti v sa bt

X l sa s b
ng ging
thch nghing
X l nhit
(thanh trng 90OC/10p)
Nhn ging

Cy ging

Lm ngui n to
ln men

nhit 35-37oC thi gian 4h

Sa chua

Xc nh pH,
acid

Lm lnh
nhanh
Phn tch sn phm

acid

Nhm 6|08DSH2

tch nc

pH

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Lm ngui

- Khi t nhit 37 oC th chun b phn phi sa vo cc ng nghim cy

ging.
- Mi nhm tin hnh vi 10 ng nghim, mi ng cha 10ml hn hp sa c
x l nhit.

Cy ging: Nhm chun b cho qu trnh ln men

Nhn ging:
- ng thch nghing
- Mi trng: Sa gy hon nguyn hm lng cht rn khc bo 10-12g/100g tit
trng 121OC, 15 min.

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Cy ging
B tr th nghim cy ging vi t l % v lng ging cy vo theo bng sau:
Ging

Lactobacterium casei
shirota
Nhm
Nhm 1
Nhm 2
Nhm 3
Nhm 4
Nhm 5
Nhm 6

Streptococcus thermophilus

( Y1)
2% = 0.2 ml
4% = 0,4ml
0%
0%
1% = 0.1ml
2% = 0.2ml

( YT)
0%
0%
2% = 0.2ml
4% = 0.4 ml
1% = 0.1ml
2% = 0.2ml

Ln men:

- Tin hnh ln men nhit phng (37oC) bng cch cy ging cho vo b iu
nhit thng qua cc mc thi gian 0h, 2h, 4h, 6h v qua m, do thi gian ln men
khong 0h v 2h cha sn phm c chua nh mong mun (thng phi ln
men trong 4 gi) nn cn theo di bin thin chua ca qu trnh ln men.
- Theo di pH ca dch ln men v hm lng acid lactic sinh ra

Lm lnh nhanh:

- Khi pH t 4.3 th tin hnh lm lnh nhanh v 5 oC

- Sau tin hnh xc nh cc ch tiu phn tch tch nc ca sn phm.

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Cc ch s:

o pH
- Cc ng nghim cha dung dch sau khi ln men vi cc mc thi gian 0h, 2h, 4h,
6h, qua m em i xc nh pH bng my o pH.
- Tin hnh: Sau khi cy ging ta cho cc ng nghim vo b iu nhit. Ring
i vi 2 ng nghim 0h ta tin hnh o pH v chun NaOH. Ly 10ml dung dch c
trong ng nghim ln men cho vo cc thy tinh. Dng my pH o nc ct trc ri a
vo o dch trong cc thy tinh thu kt qu. Cc ng nghim cn li canh ng thi gian
o tng t ng 0h.
Xc nh chua
C nhiu n v tnh chua ca sa nh Soxhlet Henkel (oSH),
Thorner (oT), Dornic (oD). Thng thng chua ca chun c nh ngha l s
ml dung dch NaOH 0.1N dng trung ha acid ca 100ml dch sa. Sa thng c
chua trung bnh l 1618oT ( Thorner).
*Cch tin hnh:
- Dng mt dung dch kim chun NaOH 0.1N trung ho ht cc acid
trong 100ml sn phm, vi 3 git phenolphtalein lm ch th mu.
- Do hm lng sa c nn b sung thm 10ml nc ct pha long dung dch
tin hnh chun cho n khi dung dich sa i mu ng sang mu hng.
- Tnh kt qu

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Kt qu c tnh theo cng thc: chua ( oT) = VNaOH*10 (10: th tch mu em

chun ).
Ta tin hnh mi mc thi gian vi 2 mu v thu c th tch NaOH, tnh trung
bnh th tch NaOH thu c v em xc nh hm lng acid lactic sinh ra ti mi thi
im.

Bng kt qu thu c khi o pH bng my v chua ca yahourt:

ml NaOH dng chun 10ml sa chua
Thi
gian

0h

Nhm

T l cy
ging

Mu
1

Mu
2

Trung
bnh

chua
T

Mu
1

Mu
2

pHtb

N1

Y1 2%

3.3

3.3

3.3

33

6.85

6.85

6.85

N2

Y1 4%

3.1

3.1

3.1

31

6.77

6.76

6.765

N3

YT 2%

2.9

2.7

2.8

28

6.85

6.83

6.84

N4

YT 4%

2.3

2.5

2.4

24

6.8

6.79

6.795

2.5

2.53

2.515

25.15

6.82

6.86

6.84

2.8

3.0

2.9

29

6.82

6.84

6.83

N5
N6

2h

o pH bng my

Y1 1% + YT
1%
Y1 2% +
YT 2%

N1

Y1 2%

3.1

3.2

3.15

31.5

6.83

6.85

6.84

N2

Y1 4%

3.0

2.9

2.95

29.5

6.83

6.82

6.825

N3

YT 2%

2.9

2.8

2.85

28.5

6.88

6.86

6.87

N4

YT 4%

2.9

2.5

2.7

27

6.78

6.79

6.785

2.4

2.4

2.4

24

6.87

6.87

6.87

3.0

3.0

3.0

30

6.83

6.83

6.83

N5
N6
Nhm 6|08DSH2

Y1 1% + YT
1%
Y1 2% +
YT 2%

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Bo co: TH CNLMTT

4h

N1

Y1 2%

3.2

3.2

3.2

32

6.87

6.86

6.865

N2

Y1 4%

2.9

3.0

2.95

29.5

6.82

6.83

6.825

N3

YT 2%

2.9

3.0

2.95

29.5

6.87

6.89

6.88

N4

YT 4%

2.9

2.5

2.7

27

6.84

6.82

6.83

2.2

2.5

2.35

23.5

6.87

6.82

6.845

2.8

2.8

2.8

28

6.8

6.78

6.79

N5
N6

6h

Y1 1% + YT
1%
Y1 2% +
YT 2%

N1

Y1 2%

2.8

2.75

2.775

27.75

6.75

6.85

6.8

N2

Y1 4%

3.2

2.9

3.05

30.5

6.76

6.86

6.81

N3

YT 2%

3.67

3.65

3.66

36.6

6.5

6.54

6.52

N4

YT 4%

3.95

3.6

3.775

37.75

6.32

6.5

6.41

3.1

3.0

3.05

30.5

6.62

6.63

6.625

3.45

3.7

3.575

35.75

6.52

6.57

6.545

N5
N6

Qua
m

GVHD: TS. Nguyn Hoi Hng

Y1 1% + YT
1%
Y1 2% +
YT 2%

N1

Y1 2%

4.5

4.7

4.6

46

6.02

6.09

6.055

N2

Y1 4%

4.9

4.8

4.85

48.5

5.57

5.95

5.76

N3

YT 2%

4.5

4.8

4.65

46.5

5.9

5.92

5.91

N4

YT 4%

5.5

5.8

5.65

56.5

5.79

5.11

5.45

4.5

5.5

5.0

50

4.85

4.87

4.86

4.7

4.7

4.7

47

4.85

4.8

4.825

N5
N6

Y1 1% + YT
1%
Y1 2% +
YT 2%

Phn tch cc ch tiu:

chua:
Bng kt qu thu c khi chun 10ml sa chua cc thi im:
Nhm 6|08DSH2

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Bo co: TH CNLMTT

GVHD: TS. Nguyn Hoi Hng

0h
Nhm

2h

VNaOH

VNaOH

oT

(ml)

4h
oT

(ml)

VNaOH
(ml)

6h
oT

VNaOH

3.3

33

3.15

31.5

3.2

32

2.775

2
3

3.1
2.8

31
28

2.95
2.85

29.5
28.5

2.95
2.95

29.5
29.5

3.05
3.66

2.4

24

2.7

27

2.7

27

3.775

2.515

25.1
5

2.4

24

2.35

23.5

3.05

2.9

29

3.0

30

2.8

28

3.575

28.3
6

28.4
2

oT

(ml)

Trung bnh

Qua m

28.2
5

VNaOH
(ml)

oT

27.7
5
30.5
36.6
37.7
5

4.6

46

4.85
4.65

48.5
46.5

5.65

56.5

30.5

5.0

50

4.7

47

35.7
5
33.1
4

49.08

S bin thin chua ca sa

60

chua

50
40
30
20
10
0
0

10

Thi gian

chua ca sn phm tng dn l do nh hng ca thi gian ln men v cht

lng sn phm, vi sinh vt phn hu ng lactose to ra lng acid lactic ngy cng
tng lm chua tng.
Nhn xt:
- thi gian 0h mu cy Y1 (2%) cho chua yoghurt l cao nht 33% ngha l
hm lng acid lactic sinh ra khi cy 2% L. casei shirota l cao nht.
Nhm 6|08DSH2

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Bo co: TH CNLMTT

GVHD: TS. Nguyn Hoi Hng

- thi gian 2h mu cy Y1 (2%) cho chua yoghurt l cao nht 31.5% ngha l
hm lng acid lactic sinh ra khi cy 2% L. casei shirota l cao nht
- thi gian 4h mu cy Y1 (2%) cho chua yoghurt l cao nht 32% ngha l
hm lng acid lactic sinh ra khi cy 2% L. casei shirota l cao nht
- thi gian 6h mu cy YT (4%) cho chua yoghurt l cao nht 37.75% ngha l
hm lng acid lactic sinh ra khi cy 4% Streptococcus thermophilus l cao nht.
- Khi qua m mu cy YT (4%) cho chua yoghurt l cao nht 56.5% ngha
l hm lng acid lactic sinh ra khi cy 4% Streptococcus thermophilus l cao nht.
- acid trong khong cho php : 0T= 75-140
T kt qu trn cho thy chua tng dn theo thi gian nhng c kt qu cao nht
ta thy t l cy ging vo sa l 2% L. casei shirota v 2% Str.thermophillus thi
gian ln men l qua m.
Streptococcus thermophilus: chng khng pht trin 10oC, pht trin tt 4045oC. L. casei shirota: c th ln men nhiu loi ng nh ng glucose, ng ha c
nhiu loi ng khc nh galactose, fructose, mannose. N c th pht trin trong khong
nhit v pH rng, nhit ti thch trong khong 30-40 oC, pH ti thch 5.5
Do ln men cc ng nghim 37 oC ph hp cho L. casei shirota pht trin nn
cc mu c acid tng cao c th do hot ng ca L. casei shirota mnh c ch mt
phn hot ng Streptococcus thermophilus.
Kt lun chung: S thay i ca acid khng ng u v c sai khc c th do
s chnh lch kt qu ca qu trnh cy ging, lng vi khun cho vo nhiu hoc t hn
t l th nghim
S liu khng cho kt qua chnh xc
Nhm 6|08DSH2

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Bo co: TH CNLMTT

GVHD: TS. Nguyn Hoi Hng

pH:
Lng acid lactic sinh ra lm thay i pH khong 4.6- 4.7 nh hng n kh nng
lm ng t casein, to cu trc gel st, min, gi nc ca sn phm.
tt c th nghim, pH to thnh qu ln nn lm sa chua c tch nc khng
t chun khi so vi sn phm yaghurt ca Vinamilk rt nhiu.

tch nc: nh gi bn hay kh nng gi nc ca gel.

Cch tin hnh:

+ Cn khi lng giy lc (mG)

+ Cn 10g sn phm sa ln men (m1)
+ em m1 vo my ht chn khng trong thi gian 6 pht, sau tin hnh i cn
khi lng cn li trn giy lc (m2).
-

Tnh kt qu: Kt qu thu c tnh bng cng thc:

tch nc =

(mG + m0 ) m1
100
m0

+ Nng ging Y1 + KT (2%)

Mu 1:

- mG1 = 1.49g ; m1 =6.08g

tch nc =

mG1 + m0 + m1
m0

100 =

1.49 + 10 6.08
100 = 54.1%
10

- mG2=0.78g; m2= 5.25g

Nhm 6|08DSH2

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Bo co: TH CNLMTT

tch nc =

GVHD: TS. Nguyn Hoi Hng

(mG2 + m0 ) m2
m0

100 =

0.78 + 10 5.25
100 = 55.3%
10

100 =

0.67 + 10 4.48
100 = 61.9%
10

100 =

0.95 + 10 5.58
100 = 53.7%
10

Mu 2:

- mG1 =0.67g; m1= 4,48g

tch nc =

(mG1 + m0 ) m1
m0

- mG2= 0.95g; m2= 5.58g

tch nc =

(mG2 + m0 ) m2
m0

54 .1 + 55 .3 + 61 .9 + 53 .7
= 56 .25 %
4

tch nc trung bnh =

Nng ging Y1 + KT (4%)

Mu 1:

- mG1= 0.92g; m1= 5.73g

tch nc =

(mG1 + m0 ) m1
m0

100 =

0.92 + 10 5.73
100 = 51.9%
10

100 =

1.05 + 10 4.4
100 = 66.5%
10

- mG2= 1.05g; m2= 4.4g

tch nc =

(mG2 + m0 ) m2
m0

Mu 2:

Nhm 6|08DSH2

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GVHD: TS. Nguyn Hoi Hng

- mG1=1.11g ; m1=4.95g
tch nc =

(mG1 + m0 ) m1
m0

100 =

1.11 + 10 4.95
100 = 61.6%
10

100 =

1.12 + 10 5.58
100 = 55.4%
10

- mG2= 1.12g; m2=5.58g

tch nc =

(mG2 + m0 ) m2
m0

tch nc trung bnh =

51 .9 + 66 .5 + 61 .6 + 55 .4
= 58 .85 %
4

Nhn xt: Mu sa chua Vinamilk khng ng

tch nc ca sn phm sa Vinamilk = 42.5%
Kt qu tch nc 2% v 4% trong th nghim u cao hn so vi d tch
nc trong sn phm sa chua ca Vinamilk. Sn phm c chty lng km nhiu so vi
Vinamilk. Nguyn nhn c th l:
-

Hm lng protein ca sa ti v sa bt lm th nghim khng t tiu chun m

protein c vai tr rt quan trng trong qu trnh to gel nht nc.

-

Kh nng ln men ca cc ging vi khun b gim.

S lng t bo nm men ho vo dch b cht mt phn

Khng c m c in kin ln men Nhit b nh hng

Kt lun chung: Nhng kt qu th nghim trn khng c chinh xc v tin cy

nn nhm ch a ra nhng nhn xt xoay quanh bi th nghim. Mun c c 1 kt qu

chnh xc th cn phi c thi gian v cc ln lp li trn 1 th nghim, cc ln lp li cho
kt qu trng nhau mi c th khng nh c.

Nhm 6|08DSH2

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