MC LC

1. Gii thieu ve cay au nanh...........................................................2 2. Gia tr dinh dng cua au nanh...................................................2 2.1. Protein va thanh phan acid amin....................................................3 2.2. Lipid......................................................................................................4 2.3. Carbohydrates......................................................................................4 2.4. Chat tro...............................................................................................4 2.5. Vitamin..................................................................................................5 2.6. Mot so enzyme trong au nanh.....................................................5 II.SAN XUAT AU PHU...........................................................................5 1. S lc ve au phu.............................................................................5 2. Cac phng phap san xuat au phu..............................................6 2.1. Phng phap xay t........................................................................6 2.2. Phng phap xay t......................................................................10 III.SAN XUAT CHAO................................................................................13 1.Tong quan ve chao..............................................................................13 2. Nguon vi sinh vat...............................................................................15 3. Qui trnh lam chao Viet Nam..............................................................16 4. San xuat chao theo phng phap hien ai....................................18 5. Quy trnh san xuat vi sinh vat..........................................................23 6. Cac yeu to anh hng en chat lng chao............................25 6.1.Anh hng cua muoi....................................................................26 6.2. Anh hng cua s thuy phan...................................................26 6.3. Anh hng cua cac phng phap bao quan..........................27 6.4. Anh hng cua cac peptid..........................................................27 7. Mot so hien tng h hong cua chao...........................................28 7.1. Hien tng chao b ang...............................................................28 7.2. Co mui kho chu...........................................................................28 TAI LIEU THAM KHAO...........................................................................29

I. Nguyn liu 1. Gii thiu v cy u nnh: u nnh l mt loi cy trng ngn ngy, c nhiu tc dng nh: cung cp thc phm cho ngi, nguyn liu cho cng nghip, thc n cho gia sc, nng sn xut khu v cy lun, xen canh ci to t tt. Cy u nnh vi tn khoa hc l Glycin max(L) Merrill, l mt trong s cy trng c lch s lu i nht ca loi ngi. Da vo s a dng v hnh thi, Fukuda(1993) v v sau nhiu nh khoa hc khc cng thng nht rng, u nnh c ngun gc t Mn Chu (Trung Quc) xut pht t mt loi u nnh di, thn mnh, dng dy leo, tn khoa hc G. soja Sieb & Zucc (t. Hymovits, 1970). Trong mt s cng trnh nghin cu, cc nh khoa hc dng tn G.usuriensis thay cho tn trn. T Trung Quc, u nnh lan truyn dn khp th gii. Theo cc nh nghin cu Nht Bn, vo khong 200 nm trc cng nguyn, u nnh c a vo Triu Tin v sau c pht trin sang Nht. n gia th k 17, u nnh mi c nh thc vt hc ngi c Engelbert Caempfer a v Chu u v n nm 1954 u nnh mi c du nhp vo M. u nnh l cy ly ht, cy c du quan trng bc nht ca th gii, ng hng th t sau cy la m, la nc v ng. Nm1994, sn lng bt protein v bt ly du t u nnh trn ton th gii tng ng l 80,2 triu tn v 78,1 triu tn. Do kh nng thch ng kh rng nn n c trng khp nm chu lc, nhng tp trung nhiu nht l chu M 73,03% tip n l chu 23,15% Hng nm trn th gii trng khong 54 56 triu ha u nnh (1990 1992) vi sn lng khong 13114 triu tn. Thi k nm 1990 1992 so vi thi k t nm 1979 1981, sn lng u nnh tng ln 26,1% cn din tch s dng tng 8,8% (FAO, 1992). Hin nay 88% sn lng u nnh th gii c tp trung 4 quc gia: M (52%), Brazil (17%), Argentina (10%), Trung Quc (9%). Phn cn li phn b cc nc sau: Canada, n , Indonesia, Nht, Bc & Nam Triu Tin, Mexico, Paraguay, Rumani v Nga. 2. Gi tr dinh dng ca u nnh: u nnh c nhiu nh khoa hc xem nh l cha kha gii quyt nn thiu protein trong dinh dng ca con ngi. Theo Tt Li, u nnh cn c dng cha bnh tiu ng, suy nhc thn kinh, suy nhc dinh dng Cht lng u nnh ca nc ta tng i tt, protein khong 3840%, trng lng 1000 ht: 90120g, ht vng hoc xanh, rn ht nu hoc en. Mt s ging mi chn gn y c ci thin hn v cht lng: ht vng, trn, rn trng, t nt, trng lng 1000 ht: 180270g protein 4347%. Thnh phn dinh dng trong 100g ht u nnh (theo Sinha Sk, 1979): Loi ht Calori e Protein (g) Lipid (g) Glucid (g) X (g) Tro (g)

Ht xanh Ht trng Ht vng

436 444 439

40,8 39,0 38,0

17,9 19,6 17,1

35,8 35,5 40,3

6,0 4,7 4,9

5,3 5,5 4,6

u nnh c nhiu mu sc khc nhau, trong u nnh c mu vng l tt nht nn c trng v s dng nhiu. Ht u nnh c ba b phn: o V ht chim 8% trng lng ht. o Phi chim 2%. o T dip chim 90%. Thnh phn ha hc trong cc thnh phn ca ht u nnh (theo Kitrigin, 1981): Protein % (Nx6,25) 43 41,1 8,8

Thnh phn ht T dip Phi V ht

Lipid % 23 11 1

Hydrate cacbon % 29,0 43,0 86,0

Tro % 5 4,4 4,3

Thnh phn ha hc ca u nnh thay i ty loi u, thi tit, t ai, iu kin trng trt. C loi cha hm lng protein ln hn 50%, lipid ln hn 22%. 2.1. Protein v thnh phn acid amin : Hm lng protein tng dao ng trong ht u nnh t 29,650,5%, trung bnh l 3640%. Cc nhm protein n gin (% so vi tng s protein): albumin (68%), globulin (2534%), glutelin(1314%), prolamin chim lng nh khng ng k. V gi tr protein, u nnh ng hng u v m ngun gc thc vt v khng nhng v hm lng protein cao m c v cht lng protein. Protein u nnh d tan trong nc v cha nhiu acid amin khng thay th nh lysin, tryptophan. Tr methionin v cystein hi thp cn cc acid amin khc ca u nnh c thnh phn ging tht. Thnh phn cc acid amin trong protein u nnh: Loi acid amin Isoleucine Leucine Lysine Phn trm% 1,1 7,7 5,9
3

Methionine Cystein Phenylalanine Threonine Tryptophane Valine Histidin 2.2. Lipid :

1,6 1,3 5,0 4,3 1,3 5,4 2,6

Cht bo trong u nnh dao ng t 13,524%, trung bnh 18%. Cht bo c trng cha khong 6,415,1% acid bo no (acid stearic, acid acid archidonic) v 80 93,6% acid bo khng no (acid enoleic acid linolenic, acid linolenic, acid oleic). Trong du u nnh cn cha mt lng nh phosphatid, c bit nhiu lecinthin c tc dng lm c th tr lu, sung sc, tng tr nh, ti sinh m, cng xng, tng sc khng. 2.3. Carbohydrates: Glucid trong u nnh khong 2235,5%, trong 13% tinh bt. Carbohydrates c chia lm 2 loi: loi tan trong nc chim khong 10% v loi khng tan trong nc.

Thnh phn carbohydrat trong u nnh : Loi Cellulose Hemicellulose Stachyose Rafinose Saccharose Cc loi ng khc 2.4. Cht tro: Cht tro trong u nnh t 4,56,8%. Nu tnh theo phn trm cht kh ton ht th thnh phn tro nh sau :
4

Phn trm % 4,0 15,4 3,8 1,1 5,0 5,1

P2O5 K2O CaO MgO

0,62,18% 1,912,64% 0,230,63% 0,220,55%

SO3 Na2O Cl

0,410,44% 0,38% 0,025%

Cht khc 1,17%

Ngoi ra cn c cc nguyn t khong khc: Al, Fe, I, Mn, Cu, Mo 2.5. Vitamin: u nnh cha nhiu vitamin khc nhau, tr vitamin C v vitamin D. Thnh phn vitamin nh sau : Vitamin Thiamin Riboflavin Niacin Pyrydin Biotin A.patothentic A.folic Hm lng 1117,5 % 3,43,6 % 21,423 mg/g 7,112 mg/g 0,8 mg/g 1321,5 mg/g 1,9 mg/g Vitamin Inociton Vitamin A VitaminE Vitamin K Vitamin B1 Vitamin B2 Vitamin PP Hm lng 2300 mg% 0,182,43 % 1,4 mg% 1,9 mg% 0,54 mg% 0,29 mg% 2,3 mg%

2.6. Mt s enzyme trong u nnh: Urease: chng li s hp th cc cht m qua hng rut do khng nn n u nnh sng. Lipase: thy phn glyceric to thnh glycerin v acid bo. Phospholipase: thy phn ester ca acid acetic. ln. Amylase: thy phn tinh bt, -amylase c trong u nnh vi s lng kh Lipoxygenase: xc tc phn ng chuyn H2 trong acid bo. II.SN XUT U PH 1. S lc v u ph u ph l mt sn phm c sn xut t u nnh. u ph khng ch c sn xut ti Vit Nam m cn c sn xut nhiu Trung Quc, Nht Bn, cc nc ng Nam v c cc nc chu Au nh H Lan, Php, u ph c nhiu dng khc nhau, chnh v th m cng c tn gi khc nhau. Tt c cc dng v tn gi khc nhau trn u chia lm 3 loi: u ph mm, u ph cng u ph la.

Trong u ph mm c sn xut nhiu nht nc ta. Trung Quc sn xut c 3 loi. Nht bn sn xut nhiu loi u ph la. Thnh phn dinh dng ca 3 loi u ph Thnh phn dinh u ph cng u ph mm dng Calories (gm) Protein (gm) Carbohydrate (gm) Cht bo (gm) Cht bo no (gm) Cholesterol Natri (mg) Cht x (gm) Canxi (mg) St (mg) 120 13 3 6 1 0 9 1 120 8 86 9 2 5 1 0 8 130 7 u ph la 72 9,6 3,2 2,4 0 30 40 1

Tuy nhin, u ph cng l sn phm trung gian sn xut chao. Bnh u ph dng sn xut chao c mt s yu cu nghim ngc hn cc loi u ph dng n. Tiu chun bnh u dng sn xut chao tt nht c thnh phn: - Hm lng nc 68-72%. - pH=6-6.5. - Khng cha vi sinh vt tp v vi sinh vt k kh. Qu trnh sn xut u ph : dng tc ng c hc ph v cu trc t bo ca ht u, gii phng cc thnh phn c trong ht ng thi dng nc lm dung mi ha tan cc cht thnh dung dch huyn ph. Sau li dng tnh cht ha tan khc nhau gia cc cht, dng phng php lc tch ly 1 dung dch nh tng trong ch yu l cht m tan globulin. T dung dch ny, da vo tnh cht ng t ca globulin, thng qua cc iu kin pH, in tch, nhit , kt ta chng li thnh cc hoa u ri p nh hnh thnh bnh u ph. 2. Cc phng php sn xut u ph 2.1. Phng php xay t 2.1.1. Qui trnh sn xut

u u nnh Dannh Nc

Loi b tp cht Ngm Na2CO3

i v

Xay t Cht ph bt Dch sa u th Lc th

Nc

Na2CO3 Ra b

Lc

Dch sa

Nc

Lc tinh

Thc n gia sc

Sa u

un si

Kt ta

p th

Nc

Hoa u

u ph

2.1.2.Gii thch qui trnh Giai on ngm ht Trong phng php xay t, ht u phi qua giai on ngm. Ngm ht nhm mc ch lm ht u ht nc v trng ln. Khi cc phn t nc c tnh lng cc s tc ng ln cc phn t protein, lipit, gluxit v xenluloza. Qu trnh ny xy ra qua hai giai on: - Giai on u l qu trnh solvat ho. giai on ny cc lin kt trong ht u cha b ph v. - Giai on hai xy ra khi cc phn t nc tip tc tc ng v lm ph v lin kt cc phn t trong ht u v chuyn chng sang trng thi dch th keo linh ng nm trong cc t bo ht u. C 3 yu t nh hng rt nhiu n qu trnh ngm ht thi gian ngm, lng nc ngm v nhit nc ngm. - Thi gian ngm: + Nhit ngoi tri t 150C 250C, ngm 5 6 gi. + Nhit ngoi tri t 250C 300C, ngm 3 4 gi. Kt thc giai on ngm l thi im m ht u t 55% - 65% l tt nht. - Nhit nc ngm: Nu ngm nhit cao, tc trng ca ht nhanh nhng trng ca ht li nh. Nu trng nh th cc thnh phn trong ht u ch trng thi keo ng, khng phi dch th keo, do kh ho tan. Nhit nc ngm dng ngm u tt nht l 200C 250C. - Lng nc ngm: thng c s dng u : Nc = 1 : 2,5 Lng nc ngm ny s gip trng ca ht u t tng i cao, chua thp (khong 2,23g axit axetic trn 100g u) v s hao tn cht kh nh (ch 0,6g/100g u). Xay

Xay l mt qu trnh c hc ph v t bo, nhm gii phng protein, lipit, gluxit, Nh c nc ho tan cc cht ny v chuyn chng sang dng huyn ph. Yu t c nh hng quan trng nht trong giai on xay l lng nc cn thit cho vo trong khi xay. Nu t nc s xy ra hin tng ho tan cc cht km v to ma st mnh gy ra hin tng tng nhit. Nhit tng lm protein bin tnh, do kh nng tan ca protein s km i. Nu qu nhiu nc s lm tng lng ho tan cc cht nhng li gy ra kh khn trong cc giai on ch bin sau. Nc dng xay bt tt nht nn theo t l: u : Nc = 1 : 6. Trong khi xay phai cho nc chy vo lin tc. Trong qu trnh xay, saponin s to bt v vy phi cho cht ph bt, cht ph bt thng dng vi t l 0,05% so vi lng u t mng dn vo. Lc Sau khi xay ta c mt dung dch huyn ph, gm c dung dch keo v nhng cht rn khng tan trong nc. Trong qu trnh tch dung dch keo khi cc cht rn s xy ra hin tng cc cht rn s gi trn mt c nhng tiu phn keo v vy phi dng nc ra li phn b. Lng nc dng ra khng nn qu nhiu. Trong giai on lc nn qua hai bc: lc tinh v lc th. Sa khi lc tinh xong phi t cc tiu chun sau: - Nng sa: 0,4 0,5 Be. - pH dch sa: 6 6,5 - Lng sa thu c t 1kg u l 9 lt. Thnh phn ho hc ca dch sa nh sau: - m tng s - Lipit - Gluxit - Cht kh 27 30 g/l 13 16 g/l 3,2 4,5 g/l 5 4,5 g/l

Sa sau khi lc xong thng c 15.000 20.000 vi khun lactic/1 cm 3. Nu lu, sa s c phn ng ho hc xy ra nh: C6H12O6 = 3CH3COOH + 2H2O. 2CH3COOH + H2O = 2CH3CHOHCOOH Lng axt lactic c to thnh s lm thay i pH dch sa. S thay i pH s lm thay i cn bn tch cht protein. Khi pH sa ti gn im ng in ca protein u nnh th khi sa s ng vn li, gy kh khn cho qu trnh p sau ny. Do sa k t khi xay n khi lc xong khng nn ko di qu 30 pht v ma h v 50 pht v ma ng. B u l phn rn sau khi lc. Thnh phn ho hc ca b u gm c: - Protein: 3-4% - Gluxit: 5-6%

- Lipit:

1-2%

- m:

8-90%

Gia nhit, kt ta Dch sa sau khi lc xong phi em gia nhit ngay. Gia nhit nhm ph enzym khng tripxin v c t aflatoxin, dit vi sinh vt, kh mi tanh ca u nnh, ph v lp solvat to iu kin cho cc phn t sa gn li nhau hn v d keo t hn. Thi gian gia nhit cng nhanh cng tt. Thi gian un si 100 lt sa trong phm vi 5-10 pht l tt nht. Trong qu trnh un si nn khuy o lun trnh chy kht dung dch sa. Sau khi un sa phi kt ta sa ngay. S kt ta protein c nhiu nguyn nhn nh do s tc dng ca nhit, s thay i pH v vng ng in, tc dng ca mui. Trong qu trnh kt ta, ta un sa n 95 1000C gy bin tnh nhit v dng tc nhn gy kt ta protein. Tc nhn gy kt ta c nhiu loi nh nc chua t nhin, CaCl2, CaSO4, axit clohidric, axit lactic, axit axetic, Trong cc loi tc nhn kt ta trn, dng nc chua t nhin l thch hp nht. Khi dng nc chua kt ta i hi ngi s dng phi c rt nhiu kinh nghim. iu kin kt ta nh sau: - Nhit dch sa khi kt ta > 950C. - pH ca dch sa khi kt ta >6. - pH ca ncchua 4 4,5. pH ca nc chua c ngha rt ln trong vic kt ta. Nu pH cao th lng nc chua phi s dng nhiu, nu pH thp th hiu sut thi hi m thp. Khi dch sa t 950C ta cho nc chua vo t t. Qu trnh ny nn theo 3 giai on: - Giai on u nn dng lng nc chua. - Sau 3 pht chi lng nc chua cn li. - Sau 3 pht li cho tip s lng nc chua cn li. Thng lng nc chua em kt ta chim 20 22% lng sa cn kt ta. p nh hnh bnh inh v ngm nc. Sau khi kt ta v cht b nc trong, ta c c u hay hoa u. a hoa u vo khun p. Nhit ca hoa u em p tt nht l 70 -800C. Nu di 600C th hoa u s khng kt dnh, bnh u b v khng nh hnh c. Thi gian p thng l 10 pht. 2.2. Phng php xay t 2.2.1. Qui trnh sn xut

10

u nnh

Lm sch bng nc Lm kh Xay kh hoc nghin kh Bt u

Nc

Ngm B Ly tm

Dd NaOH

Ra b Ly tm B

Sa u

un si Kt ta Nc p th

Thc n gia sc

Hoa u

u ph

2.2.2.Gii thch qui trnh Vo u v hong kh

11

Phng php xay kh khng qua giai on ngm, m ch vo cho sch, loi b cc cht nh rm, rc, sn, ct, Qu trnh vo ny cng nhm lm cho ht u ngm mt t nc tr li. Sau hong kh ngoi kh6ong kh khong 30 pht. Sau khi hong kh v u s nhn nheo. em ht u ny i nghin. Nghin Ta c th nghin bt u bng nhiuj loi my nghin khc nhau. btg nghin xong phi c mn qua ry c 64 l/cm2. bt u nghin xong phi s dng ngay, khng qu 1 gi v trong qu trnh nghin, nhit s tng v lm tng qu trnh ln men. T dn tis bin tnh protein v s gy tn tht hiu sut sau ny. Ho bt vo dung dch NAOH em bt nghin trn ho vo NaOH vi pH = 11 12 vi t l 1 u 7 nc nhit 65 680C. khi cho bt vo, pH s gim xung 7 7,5; do tc dng ca cc phn t protein v cc axit bo c trong ht u vi NaOH. Mc ch ca qutrnh ny l ho tan protein v cc cht c trong ht u vo nc. T tin hnh lc, tch dung dch protein ra khi phn khng ho tan. Sau kt ta v p thnh bnh. Sau ly tn thu dch sa u. Cc bc tip theo tin hnh ging phng php xay t. Sn xut nc chua Nc chua csn xut co thnh phn mi trng nh sau: - Sa u nnh 10% (sa c nng 0.4 0.50Be, pH = 6,2 6,5). - Nc cht u 15% (c pH = 5 5,6). - Nc my un si ngui 75%. - pH chung ca dung dch hn hp l 6,5. mi trng ln men 35 400C, cc vi khun s pht trin rt mnh ch sau 39 42 gi. Kt qu l pH s gim t 6,5 xung 4,0 4,5 v t c hm lng axt cc i l 10 11 g/l (tnh theo axit axetic). Trng hp khng c nc chit u c th dng axit lactic kt ta protein nh trong sn xut u ph. Phn nc trong ly ra chnh l nc chua. Trong sn xut ta c th nhn lng nc chua nh sau: ly lng nc chua trn, cho lng nc cht u vo v ln men 35 40 0C trong 1 gi 30 pht n 2 gi ta c lng nc chua cn cho sn xut. Sn xut cht ph bt Ta c th t ch to cht ph bt nh: -Du lc 100kg. -KCl (loi 31%) 20kg. -NaCl (loi 95% thun) 1kg. -Na2CO3 (loi 95% thun) 1,5kg.
12

Qui trnh sn xut nh sau: Du lc HCl

Phi trn ng ho NaCl Na2CO3 Gia nhit Tng nhit Lm ngui Trung ho Loi cn mui Cht ph bt Du lc v HCl c trn vi nhau, khuy u, gia nhit 90 950C v gi nhit ny trong 1 gi, sau cho NaCl, tng nhit n 1050C v gi nhit ny trong 1 gi. Lm ngui n 700C dng Na2CO3 trungho t pH = 6,5. Loi b cn mui c dch cht ph bt. III.SN XUT CHAO 1.Tng quan v chao Chao l mt sn phm ln men t sa u nnh ng c do vi sinh vt tit ra enzyme chuyn bin protein, cht bo, gluxit c trong sa u nnh thnh nhng phn t n gin nh axit amin, axit bo, cc ng n. Nh vy chao c mi thm, bo c bit. Chao c ngun gc t Trung Quc. Do Trung Quc s dng kh nhiu ting a phng, v c nhiu tr ngi trong qu trnh chuyn i t ting Trung Quc sang

13

ting Anh, nn hin nay chao c rt nhiu tn gi, v d nh: tosufu, fusu, furu, tou furu, teoufuru, fuju, fuyu v fooyue. Mt s tn gi khc ca chao i km vi cc thng hiu ni ting nh tofuzu Mandarin, hay tauzu (taohuyi) Taiwan. T sufu l tn u tin ca chao xut hin trn cc ti liu. Sufu c ngha l sa ln mc. cc nc phng Ty, mt s nh nghin cu nh Hesseltine, Wang gi cc sn phm chao l ph mai Trung Quc. H a ra quy trnh sn xut nh sau: ngm u nnh qua m, nghin t to cht st, un si dch ny, lc ly dch chit (sa u nnh), thm vo mui bin hay mui Sulfate Calcium, Magnesium khi dch vn cn nng, sau kt lng protein v lipid, gi l dch sa ng. K n em i p, tch nc thu sn phm. V mt dinh dng chao c y cc cht b dng ca sa u nnh, nhng d tiu ha v cc protit, lipid, gluxit c cc enzyme ca vi sinh vt chuyn ha ra cc phn t n gin sn sng c tiu ha v hp th. nc ta, vic lm chao c t lu i. y l mt sn phm truyn thng, c tnh cht c truyn. Chao c lm v ln men t nhin. Nhng mc c sn trong khng kh, c l ln men, v sau khi ln men, cho vo keo, nc mui v ru, thm gia v cho chao chn, mt thi gian sau l dng c. Vi phng php c truyn ny, nng sut khng cao, thi gian di v nht l b tp nhim nhiu loi vi sinh vt. Khng nhng mc chao m cn c nhng mc khc, nm men v vi khun cng pht trin c khi c vi khun gy bnh, vi sinh vt gy thi, mc lm ng, c tit c t mycotoxin cho nn, i vi sn xut cng nghip, lm chao cn phi da trn c s khoa hc, lm c k thut nng cao nng sut v cht lng. Hin nay chao c sn xut phc v trong nc v xut khu Trung Quc v Taiwan (i Loan). Vo nm 1977, sn lng hng nm Taiwan xp x 10.000 tn v lng tiu th l khong 12g/ngi.tun. Tuy nhin, cc nh sn xut ch bit v quy trnh sn xut m khng hiu r v bn cht khoa hc ca quy trnh. Thnh phn ho hc ca chao Thnh phn Cc loi sn phm ca chao Chao nc Phn ci(%) Hm m m ton phn m Formol m amniac Mui n Cht bo chua 73-75 2-2.9 0.7-0.85 0.3-0.4 4.5-5 8-8.5 Phn nc(%) 12.5-13 7.5-7.8 2.5-3.0 6-6.2 110.0-120 mg NaOH 0.1N/100g 65-70 2.3-2.6 0.8-0.9 0.3-0.4 6.0-6.5 9.0-10.0 Chao bnh

14

Cc axt amin khng thay th Lizin Treonin Valin Triptophan Phenilalanin Izolxin Lxin Methionin 2.84-2.9 3.3-3.5 1.7-1.75 0.15-0.2 1.55-1.6 1.8-1.9 0.4-0.5 2.8-2.9 0.4-0.45 2.5-2.7 0.8-0.9 0.4-0.5 5.3-5.5 1.5-1.6

2. Ngun vi sinh vt: Vic chn ging sn xut chao rt quan trng. Tiu chun i vi mt chng vi sinh vt sn xut chao nh sau: - Khun ty th ca nm phi trn, bng, c mu trng hoc mu hi vng chao sn xut ra c mu c trng. - Cu trc ca si nm phi cht, dy, to mt lp mng vng chc trn mt bnh u gi c hnh dng ban u. - Khng to ra mi v kh chu do nm b nhim. - To c enzyme c hot tnh thy phn m cao. V th mun chao c cht lng tt, sn phm n nh, trong sn xut phi c vi sinh vt thun chng v to cc iu kin ti thch nh nhit , m, mi trng, pH, pht huy ht tnh u vit ca chng. T lu ngi ta cho rng s ln men chao l mt hin tng t nhin. Nhng t nm 1929, ngi ta tin s ln men ny l do vi sinh vt. Wai (1929) phn lp c mt loi mc thuc dng Mucor , v ng t tn l Mucor sufu (mc chao). ng tin rng mc ny do ngun gc rm r m ra, v ngi ta thng dng rm r chao. Nhn chung, si nm ca ging Mucor dy hn ca ging Rhizopus. V th, ging Mucor to mt lp mng dy v bm cht vo b mt chao. Tuy nhin, nhit pht trin ca Rhizopus khong 12C, nhit ny, vi khun kh pht trin. Cn nhit pht trin ca Mucor khong 1520C. Wai (1968) cho rng loi Actinomucor elegant c s dng rng ri nht v l mt trong nhng loi tt nht cho vic sn xut chao. Ngoi ra cn c cc loi M. hiemalis, M. silvaticus, M. praini. Mt vn ca cc nh sn xut hin nay khi s dng Actinomucor repens l khi thi tit nng ln (nht l vo ma h) th cc hot ng ca vi sinh vt ny b c ch, gy nh hng n sn xut. Tuy nhin, mt tin s Trung Quc l BeiZhong
15

Han, tm ra rng Rhizopus oligosporus li hot ng bnh thng mc nhit cao nh th. Tuy nhin, sn phm chao s c mu xm hn. Ngi ta hin lp ra cc chng trnh nghin cu vi sinh vt mi thay th cho men dch v ca ng vt, hin tch c v xc nh tn hai loi nm l Mucor mucedo v Mucor pusillus, chng c tc dng lm ng t sa rt hiu qu. Cc th nghim trong vic ch bin ph mai bng enzyme ny trn mi trng rn (cm la m) 28C trong 96 gi t c kt qu tt. Sn lng enzyme thu c l 2140 n v 3. Qui trnh lm chao Vit Nam. Chao Vit Nam sn xut theo phng php truyn thng c ba giai on: - Lm ming chao - Ln mc chao - chao chn 3.1. Lm ming chao u nnh tt, u ht c ngm qua m (5-6 gi tu tnh trng ca u). u c xay di dng nc v thu c mt khi lng, mn. Lc qua vi th loi b phn b, cn li l phn sa lng. Pha thm nc cho t l mt phn u, mi phn nc v nu dung dch sa lng ny trong vng 30 pht cho si chn v bc mi thm. Dung dch sa lng ngui xung 500C (c th dng khuy cho mau ngui) v dng nc chua c kt. Nc chua l nc p ca ming chao cho chua ln men lactic v thm axit. ( ln lm chao u tin c th s dng axit t dm n hay axit acetic pha ra c pH 3). Lng nc chua cho vo va (n khi c hin tng c kt ). Khi cho nc chua vo, phi khuy mnh, khi cho , th ngng khuy v cho c kt t t. - Khi c kt hon ton, khi kt ng yn, phn nc trn c ht ra, phn c c cho khung g c b dy 2 2.5 cm, c vi mn, dng vt nng p ln loi b ht nc, c c u h. Nu dng 18kg u nnh tt, c th thu c 55,5kg u h c 88 90 % nc. u h ny c hm lng nc cao, khng thch hp cho ln men chao v d thi v vi khun d pht trin. Nn cn p thm cho n khi hm lng nc khng qu 83% v cho ct ra tng ming nh c kch thc 2x2x1cm hay1x1x0,7cm. u h dng lm chao c hm lng nc 83%, m khng tan 9,1%, m tan 0,4%, cht bo 4%. 3.2. Ln mc chao Cc ming chao c xp vo khay c c l di y v c xp cch u nhau mt khong cn thit cho thng thong mc chao mc u khp trn b mt ca ming chao.

16

em cc khay xp vo phng v c xp cch u cho thng thong. Tu iu kin nhit , m v thng thong, trong vng 36-48 gi, mc chao c trong khng kh mc ln ing chao. Khi ming chao ph y cc khun ty t trng, ng sang vng xm l c. Khng c mc xanh, mc en pht trin, khng c mi kh ngi l ming chao tt c hm lng nc 74%, m tan 2,3%, m khng tan10,4% v bo 4,3%. thnh ph H Ch Minh, tu theo ma (ma kh mt v ma ma m) nn to iu kin tiu kh hu thch hp cho phng mc chao pht trin tt, vi sinh vt tp (nht l mc en, mc xanh, vi khun gy thi ra) khng pht trin v cc cn trng rui, gin, chut khng xm phm c vo trong phng . 3.3. chao chn Khi mc chao chn, c mi c trng ca chao, khng c mi ng thi th em sp vo keo, l dung dch mn vo v tip tc cho chao chn. Tu theo lng mui trong ming chao v nng mui trong nc chao m ngi ta c khuynh hng lm hai loi chao: chao ni v chao chm. (Tht ra th khng ng phn loi nh th). Chao t mui (chao ni) mau chua hn chao nhiu mui (chao chm) nhng d b thi. lm loi chao ny khng thi, ngi ta phi dng bt chng mc Sodium benzoat. Nn s dng nc mui 13 14 0B v 10% ru etylic cng vi gia v ln men ym kh lm cho chao chn t t. Thng th t 40 n 60 ngy, th chao chn. Sau , hp keo chao l nng thanh trng trc khi phn phi tiu dng. Cht gia v thng c dng lm am sc v tng hng v chao. Ngi ta dng go lt v u nnh rang nghin ra thnh bt cho vo dung dch mn, cng vi t xay nh lm chao c mu hoc dng go ln men, nghin thnh bt cho thm hng v ru cho chao. i khi cng dng tiu, hng hoa hng. Theo phng php truyn thng, cc cng on dit khun rt cn thit ngn s tp nhim vi sinh vt nht l vi khun cha c quan tm nn phm cht chao thng xy ra c mi hi thi, v ng. sn xut chao c cht lng tt, mt s cng on v yu cu v sinh cn c b sung vo quy trnh cho hon chnh nh sau: - Khi c sa u nnh ng nc chua, nn lu cho t l khong 6% mui n gip ngn nga vi sinh vt tp nhim pht trin lm ung thi chao. - Nn dng CaSO4 hay MgSO4 vi nng 0,03 - 0,04N thay cho nc chua c kt sa u nnh, c li hn l cu trng ming chao, thch hp hn v cn l ngun calcium cho sn phm. Nhng trc khi mc, phi nhng chao vo dung dch nc mn cha 6% mui n v 2,5% axit citric C6H8O7OH trong khong 1 gi c pH 3 4 cho mc chao pht trin tt. - Trc khi cho ln mc, cc ming chao cn c thanh trng (hp 100 0C trong khong 15 pht dit khun). - Nn phn lp v nui nhn mc chao thun chng trong khi gieo ming chao , cc loi mc en, mc xanh khng pht trin c.

17

Cc mc Mucor elegans, Mucor hiemalis, Mucor silvaticus, Mucor subtilissimus u c c tnh ln men chua tt nhng mc Mucor elegans l tt nht. Chao thnh phm tt, khi cc ming chao cn nguyn ming, b mt nguyn vn, nhn mn. Trng thi ca chao chc, khng r nt, ln cn ht, c mu vng ng c trng, khng en thm hoc xanh en, nc chao khng c. Chao c mi chua c trng khng c mi thi hoc hi. V ca chao bo, thm v hi chua, du, khng c v ng, tanh hoc v kh chu no khc. Chao lm t u nnh sch, nc mui lng lc tt s khng c ct hoc vt th l. Chao lm t nc chua ln men lactic 410C c hm lng m ton phn, tnh trn cht kh khong 55%, t axit acetic hm lng m c th ln n 57,1% v so vi c c bng calcium sulfat l 54% tnh trn cht kh. 4. Sn xut chao theo phng php hin i C rt nhiu loi chao khc nhau nhng v c bn quy trnh cng ngh no cng gm 5 bc: - Sn xut u ph lm chao. - Nui mc. - p mui. - Ln men v ch bin. - ng gi. 4.1. Qui trnh sn xut

18

4.2. Gii thch qui trnh

19

 Chun b u ph chao: u nnh qua la chn em phi kh, ra sch ri ngm nc khong 56 gi v u mm, sau x nc v i cho trc bt v i. Xay t trong ci n khi c dch sa u nnh. m bo u ph chao khng cha vi sinh vt tp v vi sinh vt k kh, sa phi c un si ngay v gi nhit ny trong 5 pht, sau lc qua vi mn tch phn b cn li. Kt ta protein: - Mc ch: + y l cng on ng t sa u thnh hoa u bng cch a dch sa u v khong pI ca protein u nnh (pI 4). - Tc nhn kt ta: + C th dng CaSO4, MgSO4 hoc nc chua (nc p sau khi lm u ph k trc, li my ngy cho chua). Trong sn xut chao thc t ngi ta thy CaSO4 gip thu hi protein tt nht. Hm lng thng dng l 2g/l, sau khi nng nhit ca dch sa ln 100oC th lng m Nit cn li trong nc lc rt t, ch khong 45% so vi tng lng Nit. + Nu so vi s dng nc chua kt ta nh trong ngnh sn xut u ph thng dng th CaSO4 c nhng u im r rt: Trong dch kt ta khng c tp khun gy thi v cc vi khun k kh. D kim, r tin. Thao tc n gin, do c th c gii ha. Khi dng ng lng s p c bnh u rn chc, c lng nc ph hp vi yu cu pht trin ca nm mc. Phng php thc hin: - em 1 kg CaSO4 (loi 98% Ca2+) ha trong 15l H2O, lc b rc cn, un si dung dch ny. - Khi cho dung dch CaSO4 vo phi tin hnh khuy u, nh tay t di ln trn trnh hin tng xy ra ng t cc b. Kinh nghim cho thy khi trn mt dch sa xut hin nhng lung nc trong, mu vng nht, ln trong hoa u l c. lng 23 pht, sau cht b phn nc (whey, c th dng nui gia sc). Kt ta em i p s c bnh u ph dng sn xut chao. - Thng thng hoa u c a vo mt mnh vi t trong khun p, gi li ri p. Bnh u sau khi p xong khng c c chiu dy ln hn 2cm, v nu qu dy th enzyme ca mc sau ny khng thm thu vo gia c, lm cho bnh chao c phm cht khng ng u. Lu :

20

- Lng tc nhn kt ta sn xut u ph chao cao hn 20% so vi sn xut u ph thng, v vy bnh u ny rn chc hn bnh u n hng ngy rt nhiu. Lng protein kt ta khong 2.53.5% khi lng cht kh ban u ca u nnh. Cn ch nu cho qu nhiu CaSO4, trn mt bnh u s c nhng khoang trng loang l, d lm cho chao c v nng v ng cht, ng thi gim v bo ngy ca chao sau ny. - Bnh u c coi l c cht lng tt l bnh u sau khi p xong phi rn chc, ly dao ct li vt ct mn, khng c l rng. Thnh phn bnh u nh sau l tt nht: hm lng nc nh hn 60% (cao hn d nh hng n qu trnh nui mc), tuy nhin thng thng hm m khong 6372%, pH = 66.5. Thit b: lc kt ta bng my lc khung bn. Nui mc: Mc ch: - L giai on quan trng nht trong qu trnh sn xut chao. S pht trin ca mc c ngha rt ln trong s chuyn ha protein v lm cng bnh chao. Bn cht ca qu trnh ny l sinh tng hp h enzyme cho giai on ln men. Phng php thc hin: - Bnh u thu c em ct khi, kch thc thng thng l4x4x2cm, c th thay i ty th hiu ngi tiu dng. Mc ch vic ny l tng din tch b mt nui mc. - Trc khi cy mc, bnh u cn c x l nhit tiu dit vi sinh vt tp nhim. C th chn nc si hoc sy 100oC trong 15 pht. - Mc chao sau khi c sn xut dng bo t, cy trc tip vo bnh u khng cn phi thm cht dinh dng no khc, ta c th cy ging mc vo bnh chao bng my hoc th cng. Lng ging mc cho vo theo t l: 100kg bnh u cn dng 0,5kg ging mc bo t, 500kg bnh u cn 1kg v 1000kg ta dng 1,2kg. Nu cho mc bng phng php th cng th lng ging mc phi nhn vi h s 0,20,3. - Sau khi cy mc xong th phi m bo nui nhit 2830 0C, hm m khng kh l 90% nhng gi u. Sau 1416 gi nui, trn b mt u xut hin nhng khun ty mu trng ta phi a hm m ln 95%. nhng gi cui nui mc cn phi lm gim hm m xung hn ch s pht trin ca nm mc, v nu mc qu tt (khun ty di trn 2.5cm) s c hot lc enzyme qu cao, thy phn protein qu mnh, lm cho chao nng mi khng hp vi th hiu ngi tiu dng. - i vi kh hu nc ta, kinh nghim trong sn xut thng iu chnh hm m ca bu khng kh xung quanh bnh u nui mc bng cch: 5 gi u ph x mn t ln cc gi mc, sau 12 gi nhng nc khn mt ln. 2830 gi sau, b khn m gim m trnh tnh trng ko di thi gian nui, ng thi khng ch c hm lng men cho ph hp vi yu cu ca cng ngh sn xut.

21

- Khng ch hm m thch hp vi iu kin sinh trng v pht trin ca nm mc l vn ht sc phc tp, phi nm vng 3 yu t c lin quan mt thit vi nhau iu chnh cho thch hp. + Hm m ca bnh u sau khi p. + Hm m ca phng nui mc. + Hm m ca khng kh. - c bit nhng thng hn kh, m ca khng kh c khi xung ti 6070% phi tng cng m, nhng thng m t phi ty theo thi gian sinh trng ca mc m khng ch hm m ca phng nui cho thch hp. Ni chung m ca khng kh thp th mc s cn ci, nu m cao nui s khng ng thi gian quy nh, mc s lu gi lm cho cc khu trong dy chuyn sn xut khng nhp nhng. - Nui mc ng k thut sau 3642 gi mc c hot lc thy phn protein cao nht l 2.83.5 n v protease. Khi thy mc chuyn t mu trng sang mu hung nu l kt thc giai on nui mc. Lc ny khun ty ca mc c th t n 2cm. - vic nui mc tt cn lu phng nui mc phi c thit b iu chnh nhit (10200C), gi c m v nn phng phi c kh nng thot nc. Mt phng ch nn nui mc trong 1000kg u. Thng thng i vi cc phng thng gi t nhin 100kg bnh u dng nui mc cn c dung tch 67m3 kh trn din tch 2m2. - Trung Quc, vo ma xun hoc thu, sau 37 ngy thy h nm mc trng mc trn b mt cc ming u ph, lc ny ngng qu trnh nui mc v u ph c ly ra ngay p mui. p mui: Mc ch: ngng s pht trin ca nm mc, chun b chuyn sang ln men. Phng php thc hin: - u ph chao ln mc c chuyn vo cc h snh ln (7 hL/h Trung Quc). Xp vo h snh c mt lp u mt lp mui. Lng mui thch hp ngm l 130150g/kg bnh u mc mc. n lp u cui cng th ph mt lp kn b mt u. Mui p phi sch. Thi gian p mui khong 24 gi ( Trung Quc l 34 ngy), sau cc ming u c ly ra, ra nc sch v xp vo h khc ch bin. - Ngoi phng php p mui, cn c phng php nhng mui, thc hin nh sau: chun b dung dch mui c nng 300320g/l v nhng bnh u ln men trong lin tc 67 gi th nhc ln, kh 24 gi, sau cho vo thit b ln men. Ln men v ch bin: Mc ch: Sau nui mc, ln men l cng on rt quan trng, giai on ny quyt nh cht lng ca sn phm. Trong giai on ny cc enzyme ca nm mc s tham gia hng lot cc phn ng sinh ha, m ch yu l protease vi s thy phn protein thnh cc acid amin, lipid v cc ester thm, to thnh cc sn phm v hng v c
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trng cho chao. Hng v ny do 4 nhm chnh to nn: cc acid amin v NH 3, cc sn phm thy phn protein, cc acid bo, v methylacetone. Phng php thc hin: - Thit b h ln men khong 80 lt, thng bng snh. + u tin phi chun b hn hp o ngoi (dressing mixture), cc hn hp ny rt a dng v c rt nhiu loi chao. V d:
- Chao : b sung red Koji (cm mc mc M.purpureus). - Chao Kwangtung (i Loan): dng bt t , hi bn cnh mui v red

Koji. + Xp ln lt tng lp u v hn hp o ngoi vo h n 80% th tch h, sau cho vo dung dch nc mui nng khong 20%. + Mc d c nhiu loi hn hp o ngoi cho chao, nhng cng thc chung nh sau: Mui n Bt u nnh nghin Red Koji Jaggery Nc + Mt s cng thc khc : - Chao hng (rose sufu): b sung thm tinh cht hoa hng. - Chao Tsao (Tsao sufu): b sung thm hm ru go. + Sau cho thm ru trng vo, mc ch chnh l bo qun: chng vi sinh vt, c bit l vi sinh vt gy thi. + Cc h snh c y bng np g v kn trong vng 3 thng (v nguyn tc chao cng lu cng ngon). + Trong phng php truyn thng, u ph c em phi nng khong vi gi, mc ch l tn dng UV ca nh sng mt tri tit trng b mt u ph. Tuy nhin phng php ny s dn n tn tht do s phn hy ca u ph. 5. Quy trnh sn xut vi sinh vt: 5.1. Sn xut ging ng thch: Sn xut ging ng thch l khu u tin ca cng tc ging v vy phi ht sc thn trng, mi cng vic u phi tin hnh trong iu kin v trng ging khng b tp nhim. Mi trng nui cy c nhiu loi, mi trng tiu biu c thnh phn nh sau: Thch 1820g
23

2kg 1kg 0,6kg 0,6kg 0,6kg

ng Nc gi u Cch lm:

20g 1000ml

- Ra sch 300g gi u cho vo 1000ml nc, un si na gi, cht ly nc, b sung thm nc cho 1000ml, cho thch v ng vo un si, lc, li un si tit trng ln na, iu chnh pH mi trng t 4.55.0 bng acid citric hoc acid acetic. - Trng hp nu khng c gi u c th ly ht u nnh, ngm vo nc t 68 gi, ty theo thi tit khc nhau. Ra sch gn b nc, cho nc mi vo theo t l mt u bn nc, un 34 gi, cht ly nc. Thng 100g u ly c 200ml dung dch. C 1000ml dung dch li cho thm 2530g thch v 4% ng maltose, lc qua vi mn ta c mi trng. - Trc khi phn phi mi trng vo cc ng nghim, ng nghim phi c c sch, thanh trng, y nt bng, sy nhit 100oC trong 1 gi. Mi trng cha trong mi ng nghim ch c bng 1/5 dung tch ca n, khng dnh mi trng vo ming ng d gy nhim. Sau khi phn phi xong y nt bng, ly giy du bt kn u ng nghim, a vo thanh trng p lc 1,2 kg/cm2 trong 1 gi. Nu khng c ni hp p lc th dng phng php thanh trng gin on (hp cch thy 1gi ly ra trong t m 2830C trong mt ngy ri li hp tip 3 ln). Sau ln hp cui cng t nghing ng nghim to thnh ng mi trng c mt nghing, ri t vo t m 2830C gi 3 ngy. Kim tra li khng thy c khun lc xut hin mi cy ging. Dng que cy ging, nui nhit 2830C trong 45 ngy khi thy mc c mu hung l c, v lc ny mc thi k c bo t. Ging ng thch ch nn dng qua 7 th h, sau phi thay ging gc mi. 5.2. Sn xut mc ging trung gian: Ging trung gian l loi ging c nhn t ng thch ra, s dng trc tip cy vo nguyn liu sn xut. C 2 cch nui ging trung gian: nui trong bnh tam gic v nui trong hp nhm. Nui ging trong bnh tam gic: - i vi nhng xng sn xut qui m nh (5001000kg chao/ngy) c th dng bnh tam gic c 1 lt nhn ging trung gian. Thnh phn mi trng: B u ph Bt m 1kg 0.5kg

- Cc nguyn liu ny c phi hp vi nc cho mi trng c hm m 7072%, pH ca mi trng c iu chnh 5.56.0 bng acid citric hoc acid acetic. - Mi trng phn phi vo mi bnh tam gic t 5060g, y nt bng, dng giy bc hoc giy du bt kn ming, hp p lc 1,2 kg/cm 2 trong 45 pht (nu hp p lc thng phi 2 gi). Mi trng sau khi hp xong c mu nu nht l tt, m qu l hng v protid b bin tnh l do mi trng qu acid, thi gian hp qu di, p lc hp qu cao, nhit hp qu ln. Hoc c trng hp mi trng sau khi hp xong b vn cc do hm m qu cao hoc qu thp. Mi trng sau khi hp xong phi
24

lc ngay nguyn liu trong bnh c ti v xp gip cho mc pht trin tt. Khi mi trng ngui n 3035C, cy ging ng thch vo. Nui nhit 2830C khong 1824 gi sau, ta thy xut hin cc khun ty ngn mu trng, 34 ngy sau cc khun ty pht trin di n 34cm. Nui trong cc hp bng nhm: - nhng xung sn xut qui m ln (1 tn/ngy tr ln), phi dng cc hp nhm nhn ging trung gian. Hp nhm c kch thc ph hp l loi c ng knh 30cm, cao 12cm, c np y va kht, t trong cc phng tng i v trng nui. Thnh phn mi trng cng nh i vi bnh tam gic nhng hm m phi thp hn 6067% nu hp trong iu kin th cng, 6267% trong iu kin p lc cao sau khi hp xong mi trng c hm m 70% ph hp vi yu cu pht trin ca nm mc. Phng php hp cng nh nui tin hnh ging nh nui trong bnh tam gic, tuy nhin thi gian nui ngn hn ch khong 4856 gi l c. 5.3. Sn xut mc bt bo t: Mc ging trung gian cho vo bt m rang chn vng vi t l 1:1, dng tay sch bp tht nh mi trng cc bo t trn khun ty quyn ln vo bt, ry ly bt ta c mc bt bo t. Khi cha dng, em bt sy nhit 40 oC trong 4 gi, ng vo cc ti P.P hai lp, bo qun nhit 03oC, s dng dn trong 78 ngy. Qui trnh sn xut gingvi sinh vt Gi u Nc un si Lc Nc u un si Hp ng mi trng ng ging Cy ging Nui mc ging 6. Cc yu t nh hng n cht lng chao:
25

B u+bt m+nc Trn u Phn phi vo hp nhm hoc bnh tam gic Hp Cy ging Nui Trn Ry B Bt m rang chn

Bo t ging cho sn xut

6.1.nh hng ca mui: Wang (1967) nghin cu kh nng tit enzyme protease ca h nm M. hiemalis khi n c pht trin trn mi trng u nnh. Kt qu ch c mt phn nh enzyme ny c vi sinh vt tit ra vo trong dch lc mi trng, cn phn ln protease u nm b mt ca h si. pH ti thch cho enzyme protease l 3.03.5. Khi hnh thnh cc enzyme c nh trn h si, nu thm NaCl hay cc mui ion ha vo mi trng nui cy, cc mui ny s tch mt s enzyme ra khi b mt h nm. Khi nng NaCl ln n 0.3M, lng protease c gii phng l cc i. Cc hp cht khng c kh nng ion ha nh urea, glucose, v sucrose s khng thch hp cho qu trnh tch ra protease. Do , c th kt lun rng cc enzyme protease lin kt vi b mt h nm bng cc lin kt ion. Trong qu trnh gii phng cc enzyme ny, s khng c s tham gia ca cc phn ng ha sinh, bi v qu trnh tch ra ny din ra nhanh chng ngay c 0C. V vy, nu vi sinh vt c cy trn mt mi trng khng c mui, s ch c mt phn nh protease c mt trong dch lc mi trng cy, cn hu ht cc enzyme ny s nm dnh vi h si. Khi nm mc pht trin trong mi trng c cha mui, khng nhng c th phc hi c mt lng ln hot tnh ca enzyme trong dch lc m cn lm tng cao tng hot tnh ca protease, v qu trnh tch lin tc protease khi b mt h nm s lm cho vi sinh vt c th tng hp c nhiu enzyme protease hn. Khi nghin cu, M. hiemalis c pht trin trn mi trng c nng mui thp, do cc protease s bm trn h si, t ta c th nghin cu v tr ca cc enzyme trc khi c tch ra, v c th hiu c qu trnh ngm mui trong ln men chao. Nh vy, chc nng ca NaCl trong qu trnh ln men chao gm c: - c ch s pht trin ca nm mc v cc vi sinh vt gy hi. - To v mn cho sn phm. - Gii phng cc protease c nh trn b mt h nm. Trong qu trnh ln men chao, nm mc c c nh trn b mt khi tu h, nhng h nm khng th thm nhp su vo khi ny, mt khc cc enzyme ca nm mc tit ra khng phi l enzyme ngoi bo; do m chng ch lin kt lng lo vi h nm bng cc lin kt ion. V vy, cc enzyme ny d dng b tch ra bi NaCl hay cc dung dch mui ion khc, t cc protease ny s thm vo u h ln mc v tin hnh phn gii protein. Mt t chc kim tra v sinh v an ton thc phm Trung Quc khi kim tra cc sn phm trn th trng u pht hin cc vt nhim c do vi khun. Tuy nhin, hm lng ca endotoxin trong sn phm rt thp nn khng gy nguy him, nhng iu li cho thy c vn trong khu v sinh khi ch bin. V nng mui cao nn vi sinh vt khng pht trin c, nhng endotoxin c th gy c nu nng mui c gim xung. 6.2. nh hng ca s thy phn:

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Mi v ca chao ngy cng m trong qu trnh ngm mui v . Lc ny, cc enzyme do nm mc tit ra s phn hy cc cht nn, to ra cc sn phm ca qu trnh thy phn protein v lipid, l nhng thnh phn chnh gy nn mi v m du v c trng cho chao. Protein ca u nnh s c protease ca nm mc thy phn thnh cc peptid v acid amin. iu ny c chng minh bng s c mt ca cc acid amin t do nh acid aspartic, acid glutamic, serine, alanine, v leucine / isoleucine trong dch chit. Cc lipid ca u nnh b thy phn thnh mt lng ln cc acid bo. Khi b sung ru vo dung dch, s to nn phn ng ha hc nhm hnh thnh cc ester, nhng hp cht ny to ra hng thm d chu cho sn phm. Ngoi ra, etanol cng c tc dng ngn nga s pht trin ca cc vi khun khng mong mun. 6.3. nh hng ca cc phng php bo qun: Vn thi hn s dng ca chao vn cn nhiu iu phi gii quyt. Hin ti ngi ta ang tm mt phng php bo qun cho chao m khng dng cn, v cn s to ra v gt cho sn phm. Mt vn khc l qu trnh ngm u, v n to ra v qu mn. Do m cc phng php bo qun truyn thng b hn ch, lm gim lng tiu th sn phm. trnh cc hin tng trn, Wai xut phng php o ngoi ton b khi u ln mc mt lp parafin ( nhit 60C). Khi u ny u tin c ngm trong dung dch NaCl 7%, sau c ph mt lp parafin nng chy. Khi parafin ng c li, sn phm c cho vo mt thng cha bng thy tinh, nhit phng trong mt thng, lc lp parafin s nt ra, phn sn phm bn trong sau khi kim tra cm quan cho thy kt qu t yu cu v cht lng. 6.4. nh hng ca cc peptid: Theo mt nghin cu ca mt s trng i hc Trung Quc v cc trung tm nghin cu Nht v hot tnh ca cc enzyme chng Oxy ha v tng huyt p ca hai sn phm sufu (Bc Kinh, Trung Quc) v tofuyo (Okinawa, Nht) l mt sn phm tng t nh chao; kt qu cho thy cc enzyme chng Oxy ha v tng huyt p trong chao c hot tnh kh cao. Ngi ta cho rng iu ny l do trong chao cha nhiu peptid c khi lng phn t khong 10 kDa. Cc nh khoa hc cho rng mt s hp cht c hot tnh sinh l khi c to thnh, hot tnh ca n s c gi trong qu trnh ln men. Yasuda v cc cng s th nghim, ghi nhn li nhng thay i ha hc trong sn phm tofuyo, c ln men t ging nm Monacus. Theo bo co, trong sn phm, protein l thnh phn thay i r rt nht. u giai on ln men, hm lng cc loi protein chnh trong u nnh c mt kh nhiu, nhng ch sau 3 thng, cc protein ny u bin mt ngoi tr cc tiu phn c bn ca glycinin. T , h kt lun rng thnh phn ca tofuyo chnh l cc tiu phn ny v cc peptid c khi lng phn t 1115 kDa. Hin nay, c nhiu nghin cu cho thy nhiu loi peptid c hot tnh chng Oxy ha. Cc nh khoa hc phn tch cu trc ca mt s peptid chng Oxy ha t enzyme conglycinin trong u nnh, v xc nh c 5 loi oligopeptid (cha 6

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16 acid amin). Khi phn tch t cc enzyme chng tng huyt p conglycinin v glycinin, h xc nh c trong cha cc 4 loi peptid c 67 acid amin. T kt qu ny, cc nh khoa hc ang nghin cu tip v cu trc ca cc peptid ny, v mi lin quan gia cc peptid vi hot tnh ca 2 enzyme trn, nhng trong tng lai s pht trin theo hng ng dng chao tr thnh mt loi thc phm chc nng. 7. Mt s hin tng h hng ca chao. 7.1. Hin tng chao b ng Thng thy chao bnh. Nguyn nhn l do mc xu, nui trong iu kin khng t yu cu. Khi lng protease tng hp c khng nhiu, kh nng thu phn protein km, trong cn tn ti 1 s peptit gy nn v ng. V ng cng r khi hm lng axit glutamic trong sn phm thp hn 3g/1kg. Mt nguyn nhn khc l do nhim vi khun gy b ng. Trng hp ny d pht hin khi thy bnh u lc ln men c mng nht, c mi rt kh chu. V ng to thnh cng c th do dng qu nhiu CaSO4 khi kt ta hoc cng c th do cc cht ng c sn trong nguyn liu mt s loi u nnh. 7.2. C mi kh chu Sn phm t cht lng l cc bnh chao c mu vng v mi thm hp dn. Tuy nhien bnh chao c th c mu en, xm v c mi kh chu nh mi mm tm. Nguyn nhn c th do b nhim mc en, c th do mc pht trin qu mnh. Khi kh nng thu phn s rt cao, kt qu l sn phm cui cng ca qu trnh thu phn to ra nhng sn phm gy mi, hoc cng c th do bnh u sau khi p cn m qu cao d b nhim cc vi sinh vt khc.

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TI LIU THAM KHO

[1]. Steinkraus K. H, Handbook of Indigenous fermented foods, Marcel Dekker Inc, New York, 1983. [2]. Nguyn c Lng, Cng ngh vi sinh tp 3: Thc phm ln men truyn thng, NXB i hc Quc gia TPHCM, 2000. [4]. ng Th Thanh Thu, Sinh ha ng dng, NXB i hc Quc gia TPHCM, 2000. [5]. Nguyn Hu Phc, Cc phng php ln men thc phm truyn thng Vit Nam v cc nc trong vng, NXB Nng nghip, 1998.

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