MC LC

Chng I: K THUT SN XUT RU TYLIC .............................. trang 3

1.1 Lnh vc s dng ru tylic ........................................................................... 3
1.2. Mt s tnh cht ca ru tylic ...................................................................... 3
1.3. Nguyn liu sn xut ru tylic ..................................................................... 3
1.4. Nu nguyn liu tinh bt. ................................................................................ 3
1.5. Sn xut ch phm enzim ng ho............................................................... 6
1.6. ng ho: ....................................................................................................... 14
1.7. Ln men dch ng......................................................................................... 19
1.8. Chng ct v tinh ch....................................................................................... 26
1.9. Tnh ton c bn............................................................................................... 30
Chng II: K THUT SN XUT VANG........................................................ 32
2.1. Gii thiu:......................................................................................................... 32
2.2. Nguyn liu ...................................................................................................... 32
2.3. Cng Ngh Sn Xut Vang .............................................................................. 33
2.4. Champagne....................................................................................................... 36
2.5. Cognac: (armagnac).......................................................................................... 38
2.6. Tnh hnh sn xut vang Vit Nam ............................................................... 39
Chng III: K THUT SN XUT RU PHA CH & NC GII KHT
KHNG RU...................................................................................................... 40
3.1. Khi nim: ........................................................................................................ 40
3.2. Cng ngh sn xut ru mi pha ch ............................................................. 40
3.3. K Thut sn xut nc gii kht..................................................................... 44
Chng IV: K THUT SN XUT BIA........................................................... 46
I.Nguyn liu dng sn xut bia ........................................................................ 46
4.1. Malt................................................................................................................... 46
4.2. Hoa houblon .................................................................................................... 67
4.3. Nc ................................................................................................................. 70
4.4. Nguyn liu thay th......................................................................................... 72
4.5. Lc dch ng................................................................................................. 77
4.6. Houblon ho ..................................................................................................... 77
4.7. Lng trong v lm lnh dch ln men............................................................... 80
4.8. Ln men dch ng......................................................................................... 82
4.9. Lm trong bia ................................................................................................... 91
4.10. n nh bia ..................................................................................................... 92
4.11. Chit bia.......................................................................................................... 92
4.12. Cc phng php nng cao bn cho bia.................................................... 92

Trang 1
4.13. Cc ch tiu cht lng ca bia ...................................................................... 94
Chng V: K THUT SN XUT NC CHM........................................... 97
I. SN XUT NC CHM BNG PHNG PHP HO GII ................... 97
5.1. Nguyn liu ...................................................................................................... 97
5.2. X l nguyn liu............................................................................................. 97
5.3. Thu phn......................................................................................................... 98
5.4. Trung ho v lc............................................................................................... 99
5.5. Phi ch, thanh trng v c c sn phm..................................................... 100
II. SN XUT NC CHM BNG PHNG PHP LN MEM................ 101
5.1. Qui trnh cng ngh........................................................................................ 101
5.2. Nguyn liu .................................................................................................... 101
5.3. X l............................................................................................................... 102
5.4. Lm m........................................................................................................... 102
5.5. Hp.................................................................................................................. 102
5.6. nh ti v lm ngui .................................................................................... 103
5.7. Nui cy mc ging ....................................................................................... 103
5.8. Nui mc ........................................................................................................ 105
5.9. Ln men.......................................................................................................... 106
5.10. Di rt........................................................................................................... 108
5.11. Bo qun v hon thin sn phm................................................................ 109
5.12. u nhc im ca phng php sn xut nc chm ln men ................. 109
Chng IV: K THUT SN XUT M CHNH ............................................. 110
I. CC TNH CHT CA M CHNH................................................................ 110
II. SN XUT M CHNH BNG PHNG PHP HO GII...................... 111
6.1. Nguyn liu .................................................................................................... 111
6.2. Qui trnh sn xut ........................................................................................... 112
6.3. Thu phn....................................................................................................... 112
6.4. Tch axt Glutamic ......................................................................................... 113
6.4. Tinh ch axt Glutamic v to ra natriglutamat .............................................. 115
III. SN XUT M CHNH BNG PHNG PHP LN MEN..................... 116
6.1. Nguyn liu, phi ch v thu phn............................................................... 118
6.2. Chun b mi trng ln men......................................................................... 118
6.3. Ln men dch ng....................................................................................... 118
6.4. Tch v tinh ch axt Glutamic....................................................................... 121
6.5. Kt tinh ........................................................................................................... 121
6.6. Tinh ch axt Glutamic v to Natriglutamat ................................................. 121


Trang 2
Chng I: K THUT SN XUT RU TYLIC
1.1. Lnh vc s dng ru tylic
+ Thc phm: ung c ru: ru mi pha ch dng cn thc phm.
+ Cng ngh khc: tng hp ho hc, thuc.
+ Nng lng: kh t, cht t.
1.2. Mt s tnh cht ca ru tylic
Cng thc cu to: R_OH
R: CH
3
- ru mtylic
R: C
n
H
2n+1
hoc gc phc tp khc (n 3)
+ Du fusel (trong thc phm)
(Du kht, du vng)
- Ho tan v hn trong nc.
- Ho tan ta nhit.
- To lin kt Hyro vi nc co th tch khi ho tan (nng cn cng
cao: co cng ln).

- im ng ph P = 760 mmHg nu nng cn = 95,57% 97,2% V

89,41% mol vi t

o
si
= 78,15
o
C.
Cn ln hn 97,2% V (cn tuyt i) cn dng phng pht c bit sn
xut, khng dng phng php chng ct thng thng.
1.3. Nguyn liu sn xut ru tylic.
* Nhm nguyn liu gluxit thc phm:
- Tinh bt tn ca phng php ng ha tn ca phng php sn
xut.
- ng: (n
2
ng ) ln men trc tip.
1.4. Nu nguyn liu tinh bt.
a. Cc tnh cht ho l ca tinh bt.
* Tnh cht ho hc: polyme t nhin (C
6
H
10
O
5
)
n
tu theo v tr cacbon c cc lin
kt , , ( : amyloza, , : amylopectin).
4 1

6 1

3 1

4 1

6 1

3 1

- To phc mu vi dung dch lugol (I

2
/ KI).
Mu ph thuc vo di v cu to ca mch.
Mch di: xanh, xanh thm.
Oligo (m): nu.
1, 2 : khng mu.
Phn ct (thy phn) tinh bt trong qu trnh ng ho.
S to mu vi It mang tnh cht nh tnh.
* Tnh ht nc, trng n, to tnh cht chc nng gel.
- Tinh bt khng tan trong nc, nhng ht nc v trng n.

Trang 3
Tnh ht nc nhiu trng n ph thuc vo lng nc, thi gian, nhit
.
Ngoi ra cn ph thuc vo pH, enzim amylaza. Khi ht nc v trng
n thi ht tinh bt tng th tch, ht tinh bt nm trong t bo d tr n mt lc no
ht tinh bt khng ht thm nc c na nhng cha b v trng n cc
i.
Kh nng ht nc ca ht tinh bt ni chung gp 60 n 100 ln so vi th
tch ht ban u.
Trong thc t s trng n cc i ch xy ra trong iu kin l tng
iu kin tnh.
Vo thi im trng n cc i: tc ng vo ht tinh bt ch khuy
trn, un nng gii phng ra tinh bt dng t do.

Trong thc t qu trnh ph v mng t bo tin hnh song song vi qu trng

trng n (do l trong iu kin ng tinh bt chu tc ng ca cc yu t: thy -
c - nhit) th qu trnh ph v mng t bo gii phng t bo t do t max. y l
c s (l thuyt) ca qu trnh nu (iu ny gi thch ti sao khng nghin nguyn
liu tn nhiu nng lng).
Mc ph v mng t bo ph thuc vo cc yu t:
- Lng nc.
- Thi gian om.
- Nhit v c ch nng nhit.
- Tc khuy trn.
- Cc yu t b sung: pH, lng axit, nng enzin.
nht v hin tng dch ho, h ho.
nht xy ra khi ht tinh bt c dng t do, ht nc v ht tinh bt c
kch thc ht keo. C 2 hin tng:
- Ht nc v trng n t do: s dch ho.
- Trng n cc i n ht tinh bt t do: h ho.
Trong thc t s dch ho ngm nguyn liu tnh to gel.
Tnh cht chc nng: l tnh cht no tho mn chc nng thnh phn (to
kt cu, h ho, gel).
Gel l mt khi thc phm c to thnh c quy lut gm c nt v mng.
Gel: protein.
tinh bt
Polysacarit aga aga
thch, rau cu
(gel: keo dn, bt nho, gi, ch).

Trang 4
To gel tinh bt trong iu kin tnh d xy ra hin tng bay hi nc t t
vi lp keo trn b mt b mt nc nhiu nht to thnh lp tinh bt bin chng
chc nng (vng tinh bt).
Dng c hoc nhit ph v, sau dng enzim, axit th c hoc khng to
lp tinh bt bin tnh chc nng tr li.
Lp tinh bt bin tnh chc nng tr li: khi khng lm bin i su sc tnh
cht ca tinh bt chc nng.
Hin tng tinh bt bin tnh chc nng gi l hin tng lo ho.
Mt khi tinh bt b bin tnh chc nng hu nh khng tc dng c
hiu qu ng ho gim.

Trong iu kin ng hin tng lo ho tinh bt vn xy ra, khi to ra

ht tinh bt lo ho gy ra hin tng co cun ht tinh bt.
Trong thc t hn ch hin tng lo ho bng cc bin php:
- Nu iu kin ng: ti nhit cao, nc.
- Tng tc dch ho bng cc bin php b sung enzim, axit H
2
SO
4
lactic
(nu dng axit to pH thp < 5 cn lu hin tng tng to ng, to
caramen, melanoidin, to hiu sut ng gim hiu sut to cn).
+ Lng nc nu:
Mc ch ca qu trng nu: gii phng tinh bt ra dng t do to iu
kin thun li cho qu trnh ng ho.
Nu: dng hi trc tip.
Nng cht kh ca khi nu t: 18 25%.
Cn phi tnh ton lng ru nh th no m bo:
- Ht: 3,5 4,5 l / kg.
- C ti: 2,0 2,5 l / kg.
+ Phng thc nu:
- Nng nhit dn dn v om: nu gin on, nu th cng.
- Nhit v p cao: nu bn lin tc, lin tc.
b. Cc phng php nu.
Phng php nu gin on th cng: t
o
= 120 135
o
C.
Dng men thuc bc.
Yu cu: chn ti, khng nt, khng sng, khng kh.
Phng php nu bn lin tc kiu nu ng: thc cht l nu gin on ch
ci tin thit b nhm s dng hi th v khng khuy trn bng c kh.
Lu : trong gian on nu s b, do qu trnh nu ch ng thm axit trong
nguyn liu lun cha enzim amylaza (c ti, ht mi).
T
o
ap amylaza
= 55 62
o
C.

Trang 5
Khi ngm hoc nu s b hoc duy tr nhit nu s b < T
o
ap amylaza

(~ 45
o
C) hoc nu vt qu T
o
ap
(70
o
C)
Ly mu nu cn c lu :
- Mc ph v cu trc ca mng tinh bt gii phng tinh bt dng t do
hiu sut nu, hiu sut thu h khng cao v li, thi gian nu di v th sn
xut hin i dng nu lin tc.

Nu lin tc: hi th, hiu qu nu cao.

c im chnh: c b tip xc nhit v khi nu i lin tc, nhm to s
tip xc gia khi nu v hi nhit p sut, nhit cao. Do khi nu nhn
c mt ng nng ln tip tc vn chuyn lin tc vo cc thit b tip theo,
loi b qu trnh phn hu tinh bt, lo ho.
Tu theo s : Misuvin: 135 155
o
C
Mirost: 160 175
o
C.
1.5. Sn xut ch phm enzim ng ho.
Hiu sut thu hi cn ph thuc rt nhiu vo cht lng enzim.
a. Ngun enzim emylaza
- Bn thn nguyn liu tinh bt.
- Malt, malt thoc, malt tiu mch, malt la m: phng php amylaza
(phng php amylo)
- Ngun enzin trong malt ch yu l, amylaza. ,
- Men thuc bc: l cng sinh ca cc loi vi sinh vt.
+ Nu mc rt phong ph, c tnh c hiu cao.
AspOrizac (nm mc vng). Mc tng
Aspniger (nm mc nu).
Aspawamori (nm mc en). Phng php nui cy b mt
Aspusami (nm mc en).
+ Vi khun: c hiu, phong ph s dng trong phng php nui cy b
su
+ Nm men v cc vi sinh vt tp.
Dng men thuc bc nu ru hiu sut ng ho thp hiu sut
thu hi thp.

T men thuc bcv cc mi trng t nhin tin hnh phn lp, tuyn chn,
nh k thut cng ngh sinh hc to ra nhng ni vi sinh vt mi.
b. H enzim amylaza.
Trong thc t, khi ng ho dng enzim dng ch phm, hoc ch phm
th (nm mc, vi khun bng phng php b su lc ch phm th. Ch
phm cha h enzim amylaza hay lp enzim amylaza).


Trang 6
+ H enzim thu phn (Hydoolaza): 20 loi.
() - amylaza (3 2 1 1 EC) thu phn lin kt glucozit (trong
4 1

lp loi


glucogen tinh bt ng vt, gan).
() - amylaza: (3 2 1 2 EC) thu phn lin kt glucozit, tu theo s gc
v v tr ca gc, nht l s gc gn nhm ( , ).

4 1

6 1

3 1

() Glucoamylaza (3 2 1 3 EC) phn ct hu ht cc lin kt gluczit. ng dung

trong enzim khng tan, enzim c nh. Sn phn cui cng l glucoza, nn dng sn
xut ng sinh hc.
() Oligo 1.6 glucozidaza, - 1.6 glucozidaza: (3 2 1 10, 3 2 1 1) goi chung l
dextrinaza to ra nhng on oligosacarit vi s phn t cacbon 20 (20 phn
t C

6
).
() Maltaza: glucozidaza, ch yu trong cc malt nu bia.
c. Cc xc nh hot tnh enzim.
nh gi hot enzimamylaza bng phng php so mu bng mt thng.
Da vo kh nng to phc mu vi I
2
/ KI.
n v hot amylaza l lng enzim c kh nng phn gii 1gram tinh bt
hon ton thnh sn phm khng cn cho mu vi I
2
thi gian 1 gi, pH = 4,7 4,8,
t
o
= 30
o
C.
Phng php ny n gin, nhng t chnh xc ch dng trong thc t sn
xut.
- Phng php so mu bng sc k.
Trong iu kin nu phn ng thu phn tinh bt l bc nht (l t l gia
enzim/c cht sau 10 pht th lng tinh bt thu phn t 20 70%).
Dng dung dch it chun so mu phn ng sau:
Tinh bt + enzim = mu I
2
/ KI.
- H s liner:
xc nh gluxit ni chung, xc nh ng ni ring (phng php:
Betrand, graxanop, luffcho)
y l kt qu ca qu trnh thnh phn tinh bt bi enzim amylaza trong
ch
phm matl tnh rah s liner c trng cho hot ch phm dng phng php
ferrocyanuakali.
K
3
Fe(CN)
6
+ C
6
H
10
O
5


Fe(CN)
6
+ C
6
H
2
O?????????
OH
-
Ferrocyanuakali.

Trang 7
d. Cc loi nm mc s dng sn xut ch phm E.
Nm mc sinh sn bng bo t, khun ty c cht
Nhn dng v mu bo t cho php phn loi bo t.
- Khizopus: trn ht, c, bnh m, cm trong khng kh to mng, mu
bo t. H enzim amylaza tng i n nh.
y l nm mc s dng ch yu trong phng php amylo phng php
b su phng php mc lng.
- Mucor: kh ging phizopus c th phn bit da vo mt s im: bo t
mucor sinh ra bt k ch no, mu trng l mu ca khun ty mucor. c bit
h enzim amylaza cn c h enzim ln men ru: mucor rouxii.
- Aspergillus: mc chm (tng, sihusi). Aap. Oryzac,avxmori, usami, niger.
e. Cc phng php sn xut ch phm nm mc:
- Hiu kh bt buc.
- Enzim cha trong khun ty hoc c cht (mi trng nui cy).
Phng php nui cy b mt (1).
Phng php nui cy b su (2).
(1). khun ty mc trn mi trng rn dng si to mng cho thnh mt khi ch
phm. Enzim hnh thnh cha trong khun ty v mt phn khuch tn vo trong c
cht.
(2). Ton b khun ty nm chm trong khi cht lng.
a phn phng php b mt dng mi trng rn, ch khi nui cy niger
mi trng lng. Phng php b su dng mi trng lng.

f. Phng php nui cy b mt.

- Mi trng nui cy: cm m, cm go, bt ng, tru v mt s loi mui
dinh dng.
+ Cm, ng mnh, bo bo, tru c to b mt tip xc ln (dung trng b,
rng ln) to xp. Khi s dng phi dt cc ch tiu:
Hm lng tinh bt 20%, m 60%.
iu kin tit trng bng nhit (hi): m.
C cc cht dinh dng b sung: axit amin, mui khong v cc nguyn
t vi lng khc.







Trang 8
- Quy trng cng ngh.
Nguyn liu (tru, cm, bt ng) Mc ging c th
Bo t bt u mc (48h)

Trn Mc ging bnh
Bo t bt u gi (48 56h)

Lm m (55 60%) Mc ging khay nh
Bo t bt u chn t m (48 56h )

Hp tit trng Mc ging mnh ln


D, lm ngui


Cy mc ging (i mnh)


Nui mc


Lt mc


Kim tra hot tnh
+ Ging c th (gc hp petri: (czacpek).
+ Mc ging bnh , khay nh: cm m, ng mnh ( tch phi).
(NH
4
)
2
SO
4
, (NH)
2
CO, NH
4
NO
3
, dch m thu phn: ho long thnh
dung dch 1 / 5 trn vi nguyn liu.

Cht xt trng: - Mi trng nui cy HCHO, Na

2
SiF
6
, NaF.
- Dng c, khng kh, HCHO, clorua vi, KMnO
4
Ging cho vo bnh tam gic, sau hp tit trng (100 115
o
C, thi gian
45 60 pht).
Khi nhit gim t 28 32
o
C, chuyn mc t bnh tam gic khay nh
nui trong t m v trng thi gian 48 56h, sau chuyn sang mi trng mc
mnh ln, ging mi trng mc sn xut.

Trang 9
- m v s lm m mi trng nui cy (55 60%). Nu hp kh qu th
trong giai on lm ngui cn lm m b sung.
Trng hp nguyn liu hp b kh nguyn liu b sng nguyn liu
khng c tit trng y .

- Lm ngui mi trng v cy ging:
Qu trnh d, lm ngui ng thi lm ti, xp mi trng trnh hin tng
nguyn liu bi dnh kt trn kh u, khi nui cy b li. Thi gian lm ti, lm
ngui cng nhanh cng tt.

Thi gian lm ngui lu phng php lm ngui khng tt d tip xc

vi mi trng dng c, ngi thao tc, khng kh gy nhim khun.

Kiu bng ti qut.

- Ti mnh (khay) v nui mc.
Sau khi mi trng d, lm ngui xung 30 40
o
C b sung cht dinh
dng, m, cht xt trng.

Khi cy mc ging vo mnh ln, trn u vi thi gian 1h ri ti ra khay

nui.




qut
v
thng
gi
Khay mc Gi nui mc (c bnh xe)
phun m

iu ho
nhit




Lp mc dy 5 7cm.
Phng kn khng c nh sng mt tri chiu vo ca s sn en.
Khng ch t
o
v trong sut qu trnh nui mc: t
o
= 35 40
o
C,
= 85 90%, theo gi v lt mc to b thi gian nui mt m mc 72h c cc
hoat ng: to nhit v kt khi.
C th c nhng m bo t nm mc l, c th pht hin do s pht trin
mu sc trong phm vi nh: loi b trng hp ly lan thnh bnh phi c bin php
x l.
- o v tr: cc khay mc pht trin khng u, buc phi o v tr cc khay
t trn xung di v ngc li.
- Lt mc:khi mc kt khi s c hin tng tip xc nhng ch di cng
khng c l b ym kh ng nc, trong khi phn trn kh qu. Do , tin hnh

Trang 10
lt mc mc pht trin tt bng kt bnh, khc phc nhng hn ch ng nc,
ym kh.
- Trong mi trng hp khng cho mc gi bng (bt u xut hin bo
t).
Sau khi mc c lt, ly mu (theo tng m) xc nh enzim theo h s liner.
Bo cho b phn ng ho bit xc nh c ch ng ho.
(Trong trng hp c s sn xut ln s dng phng php b mt lin tc).
Phng php ny cho php ch gii ho hon ton, nng enzim hon ton trong
ch phm khng cao so vi phng php nui cy tnh.
sy (d tr)
Mc thnh phm
nghin ( nguyn lm ch phm ng ho do
l: phng thc ng ho trung gian lu).
* Ch phm men thuc bc (MTB).
- C cht: tinh bt sng, go c.
- V thuc:
V thuc nam.
Bi thuc ci (t l ci v thuc dng trong trong m)
V thuc bc
tc dng v t l ca tng v trong bi thuc ci v t hp ca cc v
thuc ni ln ci g?

- Kch thch qu trnh cng sinh gia cc loi vi sinh vt c li cho nu ru:
nm men (qu trnh ru ho), nm mc, vi khun (ng ho) vi sinh vt gy
hng.
- Hng liu trong bi thuc ci cng vi hng th cp (do vi sinh vt gy
ra) to nn sn phm ru c trng ca n.
- Chun b nguyn liu:
Go: xay mn (t, kh)
Cc v thuc:
Sc ly nc (thuc nam).
Bm nh, vt ly nc.
Sao kh v nghin mn.
Men gc (ging, ci): l nhng bnh men tt nht trong mt ln .
Tru: - To nn men.
Cch nhit.
Thng thong thch hp.
- Cch men:

Trang 11
Cn c mt nn phng, khng c nh nng mt tri chiu vo.
Ri tru dy 3 5cm.
Go xay t + bt thuc + 3 / 4 bt men gc (1/4 dng rc mt men v
chn men) trn u, nu l bt kh th trn u ri thm nc nho k, khi t yu
cu bc mt nhm bt trn th xung mt tru, dng p nh du trc p ln
sau ri tru ln.
K t khi vo men n khi m men 48 56h.
Khi m men, coi bnh men nh l mt thc th ang sng gt bt tru, h
m t t, sau mt pht mi m. men trn nong tha t kh, khi gp ma
nhiu m t mi sy. B mt bnh men nhn nheo, khng b n, r l men
tt.

- T l v cch tnh bi thuc ci.
3 Bt go 100 phn.
3 Bt thuc bc 2,5 3 phn.
3 Bt men gc 2,5 3 phn.
Theo n thuc bc: + 1 ch = 4g bi c th
+ 1phn = 1 / 10 = 0,4g
Nu l bi chung chung quy ra gam, phn:
i hn 3.
Tho qu 4.
Qu chi 3.
10kg men = 300g bt thuc bc.
Cch tnh
3 + 4 + 3
3 300
=
- Nu: k sng, kh, nho.
Men vn: nguyn liu tinh bt khng cn nu.
Sn kh ra sch, ngm va nc, ro nc, xp vo h ri rc
men, bt kn li. Sau 3 ngy, nc vo, dng cy chc l, thm 3 ngy na,
em nu, cht ton b nc em nu ru, b trn sng cho gi sc n.

Hiu sut thu hi 45 50%.
Phng php ny cho hiu sut cao, kinh t hn un ru.
Lm ngui rc men kh (cm ru) vo nc nc nu
ru.

g. Sn xut ch php amylaza bng phng php b su.
- C cht: ch yu l cac bon (gluxit).
Mi trng tng hp (nhn to).
Mi trng t nhin: l nhng ph liu ca qu trnh nu ru (b ru)

Trang 12
3 B ru trong: 100 phn.
3 Bt ng mn: 2 phn.
3 (NH
4
)
2
SO
4
: 0,5 phn.
3 P
2
O
5
(H
3
PO
4
): 0,5 phn
3 Nc ng ng ho: 10
o
S : 10 phn (S: sac).
3 MgO (kch thch sinh trng): dng rt t (ch cn vt).
- V trng: bt buc nghim ngt bo m qu trnh nui cy thun khit.
Mi trng nui cy.
Khng kh sc.
Quy trnh cng ngh.
- Sc kh trong qu trnh nui cy: cung cp O
2
c ngha rt ln, v gn lin
vi hot ng sng ca nm mc v mc tch lu enzim ca n lu lng sc
kh m
3
/m
3
h.
Vai tr:
Sinh trng v pht trin ca nm mc.
Tch lu enzim.
Khuy trn mi trng nui cy.
3 Lm gradien nng c cht ng u.
3 Gii to cc cht c ch (thm ch cc cht c) ca qu trnh sinh
tng hp.
3 Lm ngui mi trng nui cy.
Trong thc t lu lng khng kh ph thuc:
- Th tch thit b.
- Hiu qu s dng O
2
.
- Thi k sinh trng pht trin nm mc, thi k tch lu enzim.
- Cu to ca thit b v mc hon thin ca n.
Nu lu lng sc kh tng tng s tch lu enzim.
Theo DC: 1800 UI / ml th lng tiu hao l 14 15m
3
/ m
3
h.
* S cng ngh: c 4 khu
- Ging PTN (a i ni khc c, ngc li l ging sn xut).
- Chun b mi trng nui cy.
- Nhn ging sn xut.
- Nui cy thu enzim.
Ging PTN:
Nui trong bnh cu, mi trng tng hp, thay cho sc kh dng my lc
4050h hoc c th nui mc PTN trn mi trng rn (mnh hoc khay nh)
thu bo t mu en ly n lm ging.

Trang 13
S cng ngh theo phng php b su.
Chun b mi trng nui cy:
B ru (thp th) lc

phn phi vo thit b nhn ging sn xut;
V
nhn ging sn xut
= 10% V
nui cy
.
Trong thit b nui cy, ngoi iu kin sc kh theo lu lng
(1520m
3
/m
3
h) tu theo s sinh trng cn phi khuy trn bng cch khuy c
kh 180 V/pht.

thi k nm mc pht trin ti a lu lng to ra nhiu cn c lm

ngui gin tip qua h thng ng xon rut g hoc ni 2 v.
- Mi trng tng hp dng nui cy nm mc tho phng php b su:
Bt ng 6%.
NaNO
2
0,09%.
MgSO
4
0,005%.
Nc V
cn li
.
Qu trnh tit trng trng vi hm chn ng. Thi gian nui cy 2440h,
t
o
= 3032
o
C.
1.6. ng ho:
Phng php ng ho theo amylomya tin hnh ng ho vi ln men
trong 1 thit b hin i, tch ring 2 qu trnh.
Qu trnh ng ho bt u khi nhit khi nu 105109
o
C ri lm
ngui 5562
o
C y l nhit ng ho chnh thc, sau khi nu c lm
ngui n nhit ln men 2832
o
C bng ln men dch ng ng ho ln
men song song tn ti n khi dm c em i chng ct.

1.6.1. Tc dng ca enzim amylaza ln mch tinh bt.

- nh tnh: + Amyloza lm tinh bt chuyn xanh
+ Amylopectin lm tinh bt chuyn tm.
_ mch oligo phn t trung bnh.
_ mch oligo - mt t ng mantoza.
D_oligo mch nhnh.
Ghicoamylaza ng ho ng glucoza.
Mc phn cch ph thuc c im enzim ch phm s dng.
1.6.2. ng hc ca qu trnh ng ho:
y l phn ng sinh ho nn c v
p
, bc phn ng.

Trang 14
v = -
d
b
dT
=
d
D d

Thng thng v
p
ca enzim c biu din bng tng cc gluxit to thnh
sau phn ng ( D) mc ng ho l lng tinh bt (ng) ban u 1,10
(h s tinh bt) chia cho lng tinh bt khng chuyn ho ( cn tha)

b
T
, D 1 1
1,1 h s chuyn i t tinh bt sang ng.
th chuyn ho tinh bt ca amylaza.

Mc ng ho %

100

60
50



10 20 60 70 pht
1,1 do phn t 180 / 162 theo phn ng
(C
6
H
10
O
5
)
n
+ nH
2
O = nC
6
H
10
O
5
`
162 180
Mc ng ho %

30

20

10
1
2
3
4


10 20 30 2 4 6 8 10 pht
ng 1: ng maltoza.
2: dextrin.
3: trisacarit rafinoza.
4: glucoza.

Trang 15
ng maltoza, glucoza nm men s dng trc tip. Ring rafinoza, nu
nm men no c h enzim thu phn c 1 monosacarit ( glucoza) cn li
melibioza (khng ln men) gi l ln men 1/3.
Nu nm men no thu phn 1 monosacarit v glucoza, cn li galactoza
(khng ln men): ln men 2/3. (melibioza = galactoza + glucoza). Bi v, khi
lng rafinoza to thnh rt nhiu, cn phi c enzim tu phn.
Thc t ng ho bi ch phm nm mc 5560
o
C/3060 pht, ti a
12h.
Sau 1h ng ho hm lng gluxit tnh theo glucoza t 50 55%, sau 2h:
75 80%, 12h: 90 92%.
- Mc ng ho 0 0,5%: c th xem l tuyn tnh (trn th).

d
dM
= k(a M).
M : khi lng ng maltoza.
a : khi lng gluxit ban u tnh theo maltoza.
2(C
6
H
10
O
5
)
n
+ 2 nH
2
O = nC
12
H
22
O
11
2 162 342
H s tinh bt
324
342
.
- Mc ng ho > 50%: khng cn tuyn tnh do cc gluxit khng tan
ca qu trnh ng ho, mc bn vng, v tr ca cc lin kt , d, glucozit.
1.6.3. Cc yu t nh hng n qu trnh ng ho.
1). Cc enzim v nng ca n:
Mc ng ho ph thuc vo phc h enzim, hot tnh (h s liner),
nng lng chuyn ho ca mal.
Nghin cu s dng nm mc khong khong 2, 4, 6, 8% so vi lng
tinh bt ban u. Tin hnh ng ho v xc nh ng kh sinh ra.
T l ch phm nm mc lng ng kh %
(%) sau 12h 24h 36 48h
2 6,42 8,45 9,2
4 6,42 8,95 10,16
6 8,7 8,95 10,5
8 9,5 10,53
Hm lng tinh bt ban u (trong khi nu) l 12%.
Nu tng nng enzim hu nh khng thay i trt t phn ng.
Trong thc t, s dng nm mc cn c vo h s liner v tnh thm mt
lng d an ton. Do , lng nm mc c s dng 810%.

Trang 16
Vi dch ng ho em gy men, mn ging yu cu mc ng ho
cao hn nn lng nm mc s dng phi cao hn bnh thng 10 12%.
2). Nhit :
c trng ca phn ng ng ho tinh bt bng amylaza din ra trong
phm vi tng i hp. Gii hn 35 62
o
C (khong nhit hot ng ti thch
ca enzim amylaza).
Nu ng ho nhit cao l t
o
ap
ca dextrinaza to ra nhiu dextrin,
t maltoza hiu sut ln men gim.
nh hng ca nhit ln tc dng ca enzim khng phi l tc thi. Cc
enzim gi c hot cao trong thi gian ngn.
Mt i khi ch trng khong nhit lm ngui 105 109
o
C xung 55
62
o
C, c b sung mt t ch phm enzim nhm phn ct s b, lm long khi
nu bm khi nu gi dng n thit b lm ngui.

Nu ng ho nhit thp: 40 50
o
C khng c li, gi b nhim khun
tp, mc d lng ng kh c th to ra nhiu hn.
Nhn chung khong nhit ti u ng ho l 35 62
o
C.
3). pH: (pH = lg[H
+
]).
Enzim c bn cht l protein, c cc trung tm hot ng.
Tc dng ca H
+
vo trung tm hot ng v cc nhm bn mt cch trc
tip hoc gin tip (nhm bn l nhm amin, axitcacboxilic R CH NH
2
).


COOH
Qua nghin cu h enzim amylaza, pH
ap
ca enzim amylaza 4 5,
ngng di c pH = 2,0, pH
t
= 10 lc ny nh ch hot ng.
nh hng pH ca enzim ph thuc vo nhit v mt s yu t khc (nu
nhit tng pH
ap
tng hng v pha kim).
pH khi nu ph thuc vo 2 yu t:
- Bn thn nguyn liu nu (tinh bt + H
2
O).
- Cht ph tr qu trnh nu (H
2
SO
4
, axitlactic).
- Trong ng k nht trong nguyn liu l pectin.

Axit polygalactunonic axit polipcotic + metanol
t
o
cao
lng ru mtylic tn ti trong dm cho n khi chng ct v lng
ru ny khng to thnh trong qu trnh ln men ), ngoi ra cn to axit khi nu.

Trng hp dng axit lactic v iu khin pH c th c li v axit lactic

c nm men s dng, bn cnh n cn l mt cht m kch thch qu trnh
ln men.

Trang 17
4). Cc yu t khc trong qu trnh ng ho:
Do qu trnh ng ho thay i su sc khi nu dch ng, c bit l qu
trnh ln men song song tn ti.
- Cht st trng:
* HCLO: focmatin (focmaldehit 40%) hiu qu st trng cao, nhng kh
khng ch hm lng, ngng tiu dit vi sinh vt nhy liu dng
ooo
o
.
gy xc: dng st trng thit b nh k.
* NaF: r, dng d, liu lng
oo
o
rt c hu nh khng dng.
* Na
2
SiF
6
:
oo
o
, d s dng, khng c vi ngi dng ph bin.
T l 2 2,5
ooo
o
(dng 10000kg cn 2 2,5 kg). Khng nh hng n
hot tnh enzim m cn lm tng hot tnh enzim.
- Nng ru:
Enzim b c ch bi nng ru. Nng ru thp 1 5% hu nh
khng nh hng n hot tnh enzim hoc hot tnh nm men.
nng > 6% c nh hng r rt n hot tnh enzim v nm men. Vn
phn lp v tuyn chn nm men c cn cao vn l ti cn nghin cu.
- Thi gian ng ho:
C ngha rt ln v mt nghin cu (thuyt ng ho trit - phng
php amylomyces rouxi 1895 ni rng: ton b quy trnh ng ho, ln men trong
thit b kn, cy nm mc, tin hnh tit trng trit ri ln men).
Nhn thy ng ho di: 24h, nhng hiu sut tng thu hi khng tng so
vi cc phng php khc.
Thuyt ng ho c mc (theo thi gian) nhng ni chung thi gian
ng ho lu.
Nm 20 30 ca th k 20 thuyt ng ho c thi gian ngn: 120
130pht.
Lm ngui chn khng ng ho cc nhanh 2 5 pht.
Thc t khi ng ho khi nu 15 120 pht th lng ng ln men
trong dch khng tng.
Sau 15 pht ng ho nng cht tan: 13,8%.
Sau 2 gi ng ho nng cht tan: 14,8%.
y l mt trong nhng c s nhm rt ngn thi gian ng ho v
c bit l phng php ng ho cc ngn.

Qua nghin cu mi lin quan gia hiu sut tng thu hi ru vi thi gian
ng ho c kt lun:

Trang 18
Ti gian ng ho tt nht: 5 pht. Cc phng php sn xut ru hin i
c lm ngui chn khng ng ho cc nhanh, duy tr thi gian ng ho ti u
2 5 pht
- Lm ngui bng phng php trao i nhit thng thng (thit b ng
chm hoc ng xon rut g).
T nhng nm 70 c ch trng ng ho nhanh 15 30 pht, nhnh thc
t thi gian (lm ngui ) nn vn c thi gian ng ho lu.
- Phng php bn lin tc: nu bn lin tc, ng ho lin tc theo tng
t. Ngi ta b tr 2 ni nu ng v mt thit b ng ho. Khi ni 1 phng cho
th ni 2 bt u nu, trong qu trnh phng cho ni 1, ni 2 c nu chn khin
ni 2 xong ni 1 phng cho xong, lc ny 2 thit b i nhau lm vic.
- Phng php lm ngui chn khng ng ho lin tc:
Hiu sut thu hi tng 3 lt cn/tn tinh bt ( 721,9 lt cn ).
1.7. Ln men dch ng.
1.7.1. Nm men:
c tnh chung: n bo h hp tu tin, sinh sn ch yu bng cch ny
chi c kh nng to bo t, c kh nng t kt lng do c s t kt nh, xu chui
t bo, c kh nng nhum gram (dung dch metylen xanh ) phn bit c t
bo tr, gi.

Ging nm men:
- Ging nm men t nhin.
- Ging nm men sn xut: c tuyn chn (phn lp ):
Ln men nhanh c nhiu loi ng ho.
Chu c cn cao,to c ru cao trong dm chn
Chng chu c mi trng ln men.
- Ging II (Saccharomycet Cerevisiac - Rasse II ). Khng ln men c
lactoza. ???????????
- Ging XII (S. cerevisiac XII) ln men ni c nhiu loi ng,1/3
ng rafinoza, ln men t 13% cn.
- MTB (phn lp t maen thuc bc ) to 12 14% ru, ln men nhiu loi
ng (t n 14% ru ).
- T: phn lp t dch r ng, t 8 12%.
T v MTB ch yu s dng ln men hoa qu v r ng.
* Cc yu t nh hng n hot ng sng ca nm men
- Nhit ti thiu 5
o
C, ti a 38
o
C, t
o
ap
= 10 12
o
C (nm men chm). Nm
men ni t
o
ap
= 28 32
o
C. Vi iu kin nc ta, nm men c t
o
ap
cng cao th cng
c li.

Trang 19
- pH: pH
min
= 2, pH
max
=10 (sn xut glixerin ), pH
ap
= 4 5.
Thc t pH < 2 khng tn ti s pht trin ca vi khun ng dng
trong mui chua rau qu v bo qun rau qu pH thp.

+ Nng ru 1 5% t nh hng n nm men, > 6% nh hng nhiu

phn lp tuyn chn nm men c kh nng chu c cn cao mang tnh thi
s v cp thit.

+ Thng kh, o trn: khi sn xut nm men ging tin hnh sc kh c mc

th nm men sinh tng hp t bo, c tng bng 100 triu t bo / cm
3
.
* Cc bc tin hnh nui cy mn ging:
Khu ging: 2 khu: PTN v ging sn xut. T ging gc cho n khi
lng th tch dch men ging ln men dch ng nhng vn bo ton ging
gc.
ng ging gc

Cy chuyn phn lp (nh k )

Ging nguyn chng (mi trng c )

Cp 1 (10ml ) 24h (mi trng nhn to)
18h
Cp 4 (10 l ) 16h (nc malt)

Ging 100 l 16h dch ng ho trc tip
ca nguyn liu tt
Ging 1000 l


MT nh trn.
1.7.2. Ln men dch ng.
Zimaza phc h enzyme bin ng thnh ru.
* C ch ho sinh: gn lin vi phc h E.zimaza gm 2 quy trnh:
1). Phosphotyl ho ng v ng phn ho ng.

C
6
H
12
O
6
gluco_1_phosphat fructoza, 6_phosphat fructo_1, 6_diphosphat

Axetoinphosphat Glyxeraphosphat
th
sn
xut
PTN
v cui cng l axit pyruvic.

Trang 20
2). Chu trnh a. pyruvic ru + sn phm ph
CH
3
-CO-CH CH
3
CHO + CO
2
Axetandehyt
Trong mi trng H
+
: CH
3
CHO + H
2
= C
2
H
5
OH.
Trong mi trng kim: NaHSO
3
.
Sn phm: C
2
H
5
OH, glyxerin, CO
2
, nu c NaHSO
3
th n s c lp
CH
3
CHO.
H
CH
3
C HSO
3
tin cht cho etanol khng cn glyxerin v CO
2
O Na
Ln men bnh thng, axetaldehit v glyxerin vn l sn phm ph. Do mt
s iu kin nht nh axetaldehit khng tip nhn c H
2
ru.
y l tp cht u in hnh, mt khc ti mt thi im no v mt
vng no c tnh kim cc b nn xy ra chiu hng (2). Chnh v vy,
axetaldehit v glyxerin l sn phm ph thng trc ca quy trnh ln men.
Cc sn phm ph khc c hnh thnh do mt s nguyn nhn.
Do nhim khun: + Ln men axetic (c cht l ru, ln men hiu kh ).
+ Ln men lactic: c cht l ng
C
6
H
12
O
6
= 2CH
3
CHO + 2HCOOH
+ Ln men propylic, butilic to ru bc cao, cc loi ru bc
cao cn to c bng c ch khc m c cht ban u ca n l a.a (c sn trong
dch ln men v do nm men t phn ).

R CH NH
2
R CH
2
COOH + NH
3
COOH

R CH
2
COOH R CH
2
OH + CO
2
deamin ho
decacboxin ho

(Ru bc cao)
Ngoi ra, c s tc ng tng h gia cc a.a vi nhau hnh thnh nn 1
a.a mi v ru bc cao.
Cc este hnh ch yu trong qu trnh chng ct v tinh ch. Tong qu trnh
ln men, lng ny to ra t. Nhm ny cng vi ru bc cao hnh thnh nn nhm
tp cht cui, Tp cht trung gian trong qu tnh chng ct.
* C ch ho l:
100 triu t bo / ml men ging, 1g nm men 14 t t bo 7000cm
2
b
mt. Do t trng > 1 xu hng nm men chm. Do lng CO
2
sinh ra bm trn
b mt t bo lm cho V biu kin tng ln t trng gim lm cho t bo ni ln

Trang 21
b mt thong, bt kh v, gii phng CO
2
, V
kk
gi xung bnh thng t trng t
trng tng t bo t t chm xung.

Do c s xu chui v ln men nhanh ln men ni v c nhnh ging

nm men ln men chm khng kp ni ln men chm.

Tc ln men:
v = -
d
D d
; hoc v =
d
2
CO d
.
Tc thot CO
2
cn ph thuc v mi trng, cu to thit b ln men v
vt liu ch to thit b.
Trong ln men vang, thng s dng cc thng g do tn ti cc kge h, CO
2

thot ra nhiu hn.
* ng hc ca qu trnh ln men:
Nng thp, nng nm men thp
oo
o
.

1
: thi k cm ng ln s b.

2
: ln men chnh.

3
: ln men cui.
Trong thc t, giai on cm
ng v ln men s b ng vi giai
on men ging.
Ln men nhanh,
2
ngn khng
bn
3
ngn ln men khng di,
ng st nhiu hiu sut ln men
gim
tt
, nhnh u im l ln men nhanh.

2


280

140

70
2
1,5
1

3
dch ng (%)



h
Len men nhanh
3
di, len men chm
3
: khng chp nhn. Ln men chm
3
di: c th chp nhn yu t c bn u tin l hiu qu kinh t.
1.7.3. Cc phng php ln men:
- Phng php gin on: thc hin trong 1 thit b c cc giai on ln men.
u im: d thao tc d thc hin, cu to, d vn hnh. Nu c s
c b nhim ln men chm th ch lm hng tht b v x l thit b , khng
nh hng n cc thit b khc.
Nhc im: nng sut khng cao, tn nhiu thit b, kh c gii
ho v t ng ho.
- Phng php ln men chu k (bng bn lin tc ): l mt h thng gm cc
thng ln men.



Trang 22








Thit b ln men u dy thng 1 y m van cho vo thng 2 3, khi
thng cui cng ln men t cc ch tiu th kho, khng chuyn dch ng v
ging na, tho thng cui i chng ct, ra v sinh st trng v bit thnh thng 1
v tip tc chu k mi, ln lt nh th. C th dng bt k thng no lam thng
ln men u dy. Nu b tr c 2 dy thng ln men nh trn ln men lin tc.

dch ng
Ging
1 4 3 2
- Phng php ln men lin tc: thit b ln men nhiu hn, qut trnh ln
men tho 1 chiu, c 1 2 thit b ln men u dy, 6 8 thit b ln men tip theo.
T khi khi ng (np liu ) khi thng cui cng y l chu k ln men (72h).
Khi dm chn lin tc c ly ra tinh ch v qu trnh np lin tc. Nh vy,
qu trnh s lin tc.
u im: nng sut cao, t ng ho v s ho.
Nhc im: yu cu cng ngh cao n nh cc iu kin sn xut: dch
ng, men ging, k thut thao tc cao. Nu c s c s b ngng dy chuyn nht
l s nhim tp.
* S c: ln men chm xem li men ging hot ng v s lng t
bo nm men.

- ln men khng t cc ch tiu: ging, dch ng.

Nhim: chua, dm.
Nu s c nng th buc phi hu b hoc ct ton b dy chuyn v thit
b trong dy chuyn. nhim va phi: phi vo cc thng ln men sp t hay em
chng ct ngay.

Nu nh: xng hi, st trng v lm ngui dch ng v ln men li.

Trang 23
1.7.4. Ln men r ng.
R ng

Pha long s b

Dch ng c bn

Mui dung dch Pha ch thnh cc loi nng

Ln men Men ging sn xut Men ging PTN

Chng ct tinh ch
iu ch dch ng c bn
R ng c nng cht kh cao 75 80%.
Dch ng c bn 50 55%, vi nng ny x l r ng theo cc
hng:
- un nng.
` - Lc ly tm.
- Axit ho: Ca
2+
+ SO
4
= CaSO
4
chuyn ho 1 phn sacaroza ng
kh (phn ng nghch o).

C
12
H
22
O
11
+ H
2
O 2 C
6
H
12
O
6

v to pH
ap
do 3 tc dng ny, nn s dng axit l hiu qu nht, vi nng
1% 80

o
C. Do nhit cao, c axit mang tnh tit trng.
H
+
ng c bn c axit ho pha ch thnhcc loi nng khc nhau.
* Pha ch cc loi nng : thc hin khi vn hnh cng ngh ca thit b ln
men. Tu theo kiu ln men pha c nng chng yu cu.
* mui dinh dng b sung: bn thn r ng ch giu gluxit, mui
photphat, mager (NH
4
)
2
SO
4
, (NH
4
)
2
CO, super photphat s dng trung tnh nng
pha long 1/ 10 1 / 5%.
- Kiu ln men 1 nng : dng nhiu nht: ln men giai on lin tc v bn
lin tc.
- Kiu ln men nhiu nng : c pha tip vo thit b ln men theo cc
loi nng tng dn 10 12%, 14 16%, 18 20%,
Kiu ln men nhiu nng =
phng php ln men giai on tip dn.
Bn cht ca giai on ln men tip dn.


Trang 24
Theo cc nghin cu: khi ln men r ng
0,15 V
V
ging
= 1 / 10
V
giai on mnh nht ng vi nng cht kh
trong dung dch 8 9% (khi np thm nng
ging vo nng r ng xung 8 9% ).

V bn cht vn l ln men 1 nng .

Phng php ny cho hiu qu kinh t cao hn phng php ln men 1 nng
, tuy nhin yu cu mn ging phi bn ln men tt, dai, lu b thoi ho, lu b
mt hot tnh.
1.7.5. Cc ch tiu cng ngh ln men:
- Theo di.
- iu hnh.
- Hiu qu.
* Cc ch tiu:
- Nng ln men v nng cht kh ch yu l dng cc gluxit khng
ln men c (tinh bt trong ch phm nm mc, ng, tinh bt trong khi nu do
ng ho ln men khng ht )

gluxits st.
Cc cht chuyn ho mui khong (bn thn nguyn liu d kong cht
gia nm men - r ng ).
T bo nm men.
Ch cht no ho tan, tu theo mc ln men (biu din bng 2 t s CO
2
, R
v cc sn phm ph ), tr lng CO
2
thot ra, mt lng nh CO
2
ho tan to bt
kh trong dch ln men. Tt c nhng thnh phn va k to cho dch ln men c t
trng tng i nht nh.
Nng ln men biu kin (1).
Nng ln men thc t (2).
(1) xc nh t trng ca dch ln men.
(2) t trng ca dch ln men sau khi loi b ht cc cht bay hi (da vo
ru, CO
2
, tp cht sau thm nc vo cho th tch ban u.
Nu tc ln men nhanh, to c nhiu cn CO
2
ho tan nhiu
nng ln men c xu hng gim.
Nu ln men khng tt th trng ng st nhiu khi nng ln men
cao.
Trong thc t c nhng trng hp gn nh l tng nng ln men c th
m.

Trang 25
- axit: xem mc ln men c bnh thng hay khng, bnh thng
0,2%, khng bnh thng > 0,2% ln men c s c b nhim gm:
Men dm.
Men chua.
- Nng ru:
Biu kin (1).
Thc (2).
(1) L nng ru o bng %V, xc nh bng phng php n gin dch
ln men hay dm chua (v hu nh ton b nhng cht bay hi k c ru, tp cht.
(2) Lng ru tylic nguyn cht khi c phn tch bng cc phng php
thch hp. Trong thc t (1) dng theo di, iu hnh sn xut. Phng php xc
nh (1) ct hiu sut (2) ch s dng khi kim tra cht lng trong cng tc nh
gi cht lng.

1.8. Chng ct v tinh ch.

- Mc ch: dch ln men xong dm chn.
Thu hi hu ht lng cn c trong dm cn th.
Loi b tp cht, nng cao cn trong cn th thu c sn phm cn
tinh ch.

- C s: bay hi tng i khc nhau (t

o
khc nhau ) tch cn thu
hi cn th v tinh ch cn th.

Chng ct h 2 cu t nc - cn.
x
y
A
100
a O









p = 760mmHg ph im 89,41% mol = 95,57% khi lng = 97,2%V.
T 0 ph im trn th nng pha hi giu hn nc, cn bay hi
trc nc bay hi tng i ca ru > nc.
Bng phng php chng ct thng thng khng th chng ct cn c nng
> 97,2%.
Sn xut cn c nng cn > nng cn ph im (97,2% ) phi
dng cc phng php khc:


Trang 26
- Chng luyn p thp < 20mmHg.
- Chng luyn 3 cu t, nh tnh cu t th 3 c tnh cht li ko nc v
khng tan ln.
- Dng 1 cht ht nc: CaSO
4
nung (thch cao ), CaCl
2
, silicagen.
Do cn th l h phc tp: Nc - cn - tp cht. Cn c vo bay hi
tng i h s bay hi.
H s bay hi c tnh theo cng thc: k
bh
=
a
A
.
A: hm lng % ca cht bay hi trong pha hi.
Vi ru: k
r
.
Tp cht: k
tc
.
T 0 dn ph im ca k
r
A > 1.
Khi cn tng th h s bay hi ca tp cht gim. Khi nng ru <
55% th h s bay hi tp cht > 1.
Cc nhm tp cht u: k
tc
> 1.
Cc nhm tp cht trung gian: kh tch nht khi nng cn cao th k
tc
= 1.
Do , n phn b u gia L H, nn n c th bc ra cng cn tinh ch hoc
chuyn xung tp cht cui.
Nhm tp cht cui: k
tc
< 1. Khi nng cao h s bay hi < 1 vo li
thp khng bc theo ru.

Khi nng ru tng ng 50% th h s bay hi k

tc
~ 1.
Xu hng, tp cht cui tch t trn cc a ca thp m nng cn < 55%.
Khi tinh ch, ni hn nhm tp cht => h s tinh ch.
- H s tinh ch k:

A .
a .
a / A
/
K
K
' K
r
tc
= = =
Cn c nhm tp cht, h s tinh ch K cn c trng cho tnh cht nhm
tp cht.
y K > 1: nhm tp cht u.
y K = 1: tp cht pha hi = pha lng tp cht trung gian.
y K < 1: tp cht cui.
Tnh cht u:
Etylaxetat, Metylaxetat, etylpocmiat, axetaladehit.
Tnh cht cui.
Izoamylic, Izoamyl, Izoavalerianat, Izoaminaxetat.
Tnh cht trung gian: Izoetylvalerianat.
- Cc s chng ct v tinh ch.

Trang 27
+ S thp dm (Thp kh): c 2 kiu.




Cn th
Thng khng hi lu
Dm
Dm cho vo nh thp











on ru on c
c thp ging
Dm
Cn th
on
ru
c hi lu
B
on
dm





















Trang 28
Tch kh cho dm (lm cho lu lng dm vo thp nhiu) chng tc chng tro.
y Nhit vo thp: 70
o
C.
y cn trong gim: 5%V.
+ Thp trung gian (Thp cn du, thp tnh cht du, thp aldehyt).
Tch tp cht u ra khi cn th, l cu ni thp th thp tnh.





Cn th
(1)
(2)
Cn u








Thng thng cc loi cn tinh ch cha tiu chun c dn v thp
trung gian. Xu hng hin nay vi thp trung gian dng hi gin tip v tch c
nheieuf tp cht hn v nhanh hn.
+ Thp tinh ch:
Cn c tch tp cht u thp tinh (c 1 3 thp tinh).

(1)
(3)
(2)
(2)
Cn tinh ch
Ru fusel
Du fusel
Cn tinh ch
Ru fusel
Du fusel
20% thnh
phm











Hi H
2
O nng


Trang 29

Ru fusel
Du fusel
(2)
(3)
(3)
Cn tinh ch
10% thnh phn
Thp du fusel













- cn nm thp 30 35%V, t
o
70
o
C hm nng cn tch cn
u.

- Ch tch sn phm: ly cn pha long l an ton v cht lng cn tt

nht (tr ngn u tin) khng bng ngn trn, c th l ngn 2, 3, 4 (do cn c hi
liu vo dng hi).
iu quan trng ly thnh phm l nnhit nh thp v nhit ca cc
b ngng t:
t
o
nh
: 78 79
o
C
t
o
ngng t
: 45
o
C.
- Ch ly du fusel, phn trn a tip liu ly pha lng: ru fusel
phn di a tip lng ly pha hi du fusel. Tnh ton ly sao chonng
ru nhng ch ~ 55%. C th lp thm 3 thp ru tylic t sau thp trung
gian (nm v tr s 3) Hoc thp cui cng.

1.9. Tnh ton c bn:

- Phng trnh ng ho:
(C
6
H
10
O
5
)
n
+ nH
2
O nC
6
H
12
O
6
162 180
C
12
H
22
O
11
+ H
2
O 2C
6
H
12
O
6
- Phng trnh ng ho:
C
6
H
12
O
6
2C
2
H
5
OH + 2CO
2
162 22
T monosacarit:
C 100 (phn) kg c 64,72 lt cn 1005 ( = 0,78927) t
o
s
= 78,15
o
C.

Trang 30
Disacarit:
C 100kg 68,18
Polisacarit:
C 100 kg 71,28
64,72; 68,18; 71,28 l hiu sut ln men l thuyt
1,0526 64,79 =
1,104 64,79 =
Hiu sut ln men:

lm
=

dh

lm

cctc
=
cc

tc

tth
=
lm

cctc
: l ton b sn phm cn tnh quy ra ru tylic



























Trang 31
Chng : K THUT SN XUT VANG
2.1. Gii thiu:
- Sn phm vang (nine) nguyn liu qu nho, qu mn xi, anh o, l, to,
da, chui. Vang lm t hoa qu hoang di gi tr cng tt.
??????????????????????????????
+ Nc qu (p dp, x nh).
- Ln men t nhin: vn l mt gi php cng ngh dng sn xut ru
th sn phm mt hng vang rt ni ting.
- Ln men nhn to phn lp, tuyn chn cn c vo iu kin vng, quy m
sn xut v ????? vi iu kin lm to cn cao.
+ Vang: 15 century: ch vang trong thng g => xut hin ngnh chng ct
vang ly ru (bunnine) + tng tr (ageing) cognac (armagnac).
Vang th c tng tr trong thng g du.
+ Champegne: sn xut t nho c bit: nhng lng ng rt cao
ageing trong thng ru c mt loi thng ru c mt loi nm men ln men c,
lng g c trong vi ln 2 (second fermemtation): to c hn hp ru
rt nhiu gas sn phm.
2.2. Nguyn liu
2.2.1. Qu nho
- Nho s dng ch bin (nho ti, nho kh, nc nho).
- Nho sn xut vang mi quc gia c nhng quy ch s dng p dng i vi cc
cng ng kinh t. N quy nh v tiu chun, vng nh sn xut.
* Cc tiu chun v cht lng nho.
- Hm lng ng (1).
Hi ho chua ngt
- Hm lng axt (2).
- Hm lng cht kh (3).
- Mu sc qu (4).
=> Nghin cu s hi ho chua - ngt.
c trng cho tng loi qu v chn.
(3): tanin, cht m, mui khong, vitamin.
(1) 10%, (2) 1% (10 g/l), (3) 12%.
Vit Nam:
Nho n ti, hm lng nho: ch yu l nho chua, khng ph hp lng
sn xut vang do ng thp, axt cao
2.2.2. Cc Loi Qu Khc
- Mn, To, Mm Xi, L
- Da: Vit Nam

Trang 32
* Xut khu v n ti
* Lnh ng
* Ru vang
- Chui: Vang Khng tng tr c
Kho tng tr to ra nhng sn phm c mi khng chp nhn trng vang
cng ho.
- Sontra (To Mo): C v ng, cht v c mi vang thnh thc
- iu
2.3. Cng Ngh Sn Xut Vang

Thu nhn nguyn liu






Gia Cng s b
Ln men
X l
Tng tr
Nhn to
Men ging
T nhin







Hon thin
c. Thu nhn
- Thu hi ng chn
- Sn xut cc loi vang c bit: La chon loi b qu dp nt, thi, xanh
qu, ri nho ln tm ht nc.
d. Gia cng s b
- p nc: p thu lc (1)
- X, p, dp, ch
(1) Cch p ny cho php ly cc phn p khc nhau theo qui nh nghim ngt theo
quy trnh cng ngh.
- Ln men s b:
Mc ch d p hn
Nho p dp ln men t nhin hot men ging va phi: 1 ngy khi ln nh
vy cc flutamin, pectin b bin i. iu cho php qu trnh p thu c nhiu
nc hn => Pht trin hiu qu p.

Trang 33
- Trng hp p nhiu, nhng khng ln men ngay c => c cc bin
php.
* Thanh trng bng nhit : 80
0
C (> 80
0
C hoa qu chn do nhit).
* Ho cht: Mui Natri bisunfit NaHSO
3
u im: Phng nga thi, ngn nga c hot ng oxi ho.
Nhc im: qu liu gy
Liu dng 1% (trng xng SO
2
)
- lm trong dc nc qu:
Bng ho cht, khi s dng cn phi un nng loi tr (SO
2
)
Bng cc bin php lc
- Thanh trng bng nhit (y l cng on bt buc i vi vic sn xut nc
qu).
* Cn ch cc ch tiu ca dch ln men c bin php iu chnh thch hp
Cc ch tiu nc qu: ng, axt, kh.
y Bng kinh nghim
y B sung: axt, ng
Axt (Lactic, axitc)
e Ln men
- Ln t nhin: Tn ti cc vng sn xut truyn thng. da vo nho chn tn ti
loi nm men c th ln ru ????????????????? vini.
- Men ging: Phn loi, tuyn chn
y Ln men ng: chia axt cao, chng nhim tp
y ru cao
- Ln men: c 2 qui trnh ln men
y Ln men chnh ko di 3 n 7 ngy. Trong qu trnh ln men hn ch ti
a mi xm nhp khng kh. Mc vang trong thng cng y, cng tt (packing up)
hoc dng trong thit b thp Inox (ln men t ng Automatical funmemtation).
y Ln men ph: ko di 10 ngy n 3 thng. L qu trnh ln men
Malalactic (xem gio trnh MS Hc Cng Nghip).
M quan trng hn l qui trnh t lm trong ca ru
Ln men Matic l mt c trng ca qui trnh ln men vang.
Do cc yu t S lm trong ca ru Keo ho: Pectin, Glucozit, nha,
lng cn keo.
y Keo ho hc: c hnh thnh gia cc glucozit vi protein, tamin+protein.
y Cht tr lng: K
3
Fe(CN)
6
. Kaliero cianua Keo (da, c), albnimin, lng
trng trng => Kt qu ca qui trnh ln men chnh + ln men ph vang non
(material nine).

Trang 34
f. X l vang non
- Pha trn gia cc loi vang non vi nhau thm ch b sung thm nc nho hoc
cnhc hay vang c.
- Cng ho: p dng i vi vang c cn < 7 (tonelion) khng th bo qun
t nhin c m nhanh chng ln men chua hoc men dm.
Do Cng ho bng cc cch nh sau:
- Hm bng Brandy (ru mnh)
- vang thng thng 212% V
- Dng cng ho 1318% V
- Brandy thng thng 3045%V
- Brandy c bit 5665%V
- Cn tinh ch 16% V v nng ny thch hp hn c cho qui trnh
cng ngh v sau. Nu > 16%V.
- nh hng n mc thnh thc.
- Sn phm mt tnh t nhin, ????? mang tnh gi to (pse)
g Tng tr (ageing). (Hevea - caosn)
- Thng g: Si, phong, d
Cc thnh phn trong g c tamin, nha g ligmin. Mch g c tnh thm khng kh
khi h lt khng kh.
Thng thng cc thng g mi tng tr vang non. Thng c th vang cao
tri hn.
=> Tamin, nha g, ligmin ho tan vo ru cho vang c nhiu mu khc nhau.
=> mu sc ru do do thng g tng tr, loi g, loi vang, cc phn ng axt ho
khng kh lt qua khe h ca thng.
- Cng on quan trng nht: Trong qui trnh tng tr l xp thng vo hm v t
v tr thng.
Xut kho theo th t cc thng, thi gian tng tr t nht l mt nm. (nm
pha di, nhng v tr ring bit cho nhng thng ru ngon nht)
Cc thng cn cha y ru.
h. Hon thin:
- Pha u: - Hn hp cc loi vang
yn
- Cng ho b sung
Sau pha thm ng.
- Lc l khu ht sc quan trng
Bo m
y Ru trong sut
y nh

Trang 35
- Mu: ni ln gi tr sn phm do
y Qui trnh ln men do s bin i sc t c trong qu nho.
y Chit ly cht mu t nhin trong v qu nho (b): chlorophyl, anloxian.
y Sau khi chit, tin hnh c c ?????????????????
Ch bin c bit: nhit: sau khi lm nh qu nho, tin hnh un nng c nc b
qu trong mt thng g 70
0
C/2h.
Nhc im: un c khi => tn ??????
y Mu qua tng tr: ph thuc vo nhit , tnh cht vang, thnh phn g
ca thng cha.
y Pha mu nhn to, caramem, lm trong vang.
Lm trong vang
K
3
Fe(CN)
6
K
3
Fe(CN)
6
Fe?? Tan mu nu xanh.
2.4. Champagne
* Sn xut Champagne truyn thng gm ??? khu
Ging nho: nho thm, vng kim
ch 1520% nho c lp nm qu ti (Royal fungi)
(*). Thu hi (picking) bo m ng chn, loi b tt c nhng loi qu khng
ng phm cht (thi, dp, nt).
(*). p (pessing) dng thng p
Thng g c V = 4000l cha 4000kg nho qu p ly 2666l sn xut
ru chnh phm, cn li 666l sn xut Champagne thp hn hoc vang.
< 10
0
C
(*). Lng: lng nhit thp, ton b cn lng. Nu khng t c nhit
thp nh trn dng b xon rut g lm ngui.
(*). Ln men ln 1 (first fermemtation)
T
lm
= 1220
0
C/????? 14 ngy
=> Ln men trong thng g, b b tng, thng thp Inox (ln men t nhin hoc
men ging).
(*). Rt y, chuyn thng:
hn ch, iu chnh qui trnh ln men him kh.
(*). Khuy v lc: (Racking and Fining)
Lm ng u cc thnh phn ca vang nho, ng thi loi b phn ln
Tbo, cn mm men ca qui trnh ln men ln 1.
Dng lc c cht tr lc: pentonit, siatotmit.
(*). Chun b nc ru:
Mang tnh ngh thut cao, cch pha ch nc ru gia cc nm, cc ma
vi nhau, cc vn nho, ging nho khc nhau.

Trang 36
(*). Cho thm nc nho v mm men:
Chit vo chai.
(*). ng np v gia c np
(*). Ln men ln 2: (Seccond fermentation)
t
lm
: 1012
0
C ???? 36 thng
Qui trnh ln men Champagne trong chai Qui trnh Champagne ho trong chai
(Champagnetion in battle).
(*). Tng tr:
t nht l mt nm, lu nht l 3 nm.
(*). Lc chai:
m cc chai Champagne t trc gi nghing, sau 3 ngy/1 ln lc phn
ng lc lin tc trong 6 tun cc tp cht d dng lng xung y chai.
Sau , cc chai mi c t thng ng.
(*). yn:
Ln ngc chai, cn lng chai.
(*). Loi tr cn:
Ngm phn c chai vo chu nc, nc ngm mui (- 21
0
C). Cn v mt
phn ru Champagne trn c ng li to ??? Va ln ngc chai va vn nt chai
ra. Khi trong chai tng bn ng chai ra ngoi, nhanh chng y nt chai li.
(*). Thm cht to v:
* Thm vo cc cht to v
- Vang lu nm
- Brandy tt
va to v,va nh ch qui trnh ln men.
(*). Gia c nm chai: bng giy thp
(*). Lc chai: Ho trn Champagne vi cc cht to v.
(*). yn: 416 thng
(*). Bao gc:
Khi sn xut Champagne theo s c gii ho => khc mt s khu so vi sn
xut c truyn.
- p: p thu lc, hoc p vt
- Champagne ho:
y Trong b
y Trong thit b bng Inox, chu p lc cao




Trang 37












Khi ln men duy tr t
0
lm
bi cc o lnh. Phn trn cng c lp cn ni ln =>
c ht ra ngoi cn cn lng lm lnh ng bng v tho cn.
CO
2
2 v chia lm 3
vng khc nhau
Cht ti lnh
Ch i ampagne chit cha
vang non + mem
B sung CO2, chit chai khng s dng bm m dng lng CO
2
np vo
nn khi Champagne trong thit b i xung.
- Nm men: S dng loi thun khit.
Champagne pha ch:
- Ho tan
- Mt na
2.5. Cognac: (armagnac)
- Brandy: thut ng ch sn phm chng ct t ru vang cc loi.
- C nhc thut ng ch sn phm, sn xut Brandy t ru vang ngon nht th gii.
y sn xut 1l cognac cn 9l vang gi (Base nine) l vang ln men t nhin 35
tun, trong qui trnh ln men khng c men ging v khng sc kh CO2.
Ln men t nhin: ru thp v chua cao (57% V, chua12% trng
12g axt/l).
y Chng ct, ??? = ng, dung tch 3000l





V snh
Ln 1 (first distillation) trng ct ln 1
Thi gian ct 3h t ru th 2632% V
Ln 2 (second distillation):

Trang 38
Ly ru th em ct li, on cn u v cn cui em ct li, on gia
70% V ly:
on u > 70% V, on cui < 70% V.
y Tng tr: sau khi ct c th pha long n 50% V tng tr.
Thi gian tng tr t nht l 18 thng. Mu sc ca Cognac ch yu do g
(dng c tng tr nh tamin, cht mu).
y Pha trn, pha ch, ng chai.
2.6. Tnh hnh sn xut vang Vit Nam:
Da, Chui, iu, nho, Sontra (to mo, ln bon)
Ln men c cng ho, v ln men t cn khng cao lm (khong 7% V)
Mn men vang to ru cao (12% V, 14% V)
Trong qui trnh ln men c b sung thm ng
Hon thin sn phm gm cc khu:
y Cng ho b sung
y Thm mu, mi, cc cht ph gia (ng, axt Xitric, mu (tinh du t
nhin), tng hp, ngm chit)
y Mu: caramen
Mt sn phn cao cp: Champagne trng nhn to.




















Trang 39
Chng III: K THUT SN XUT RU PHA CH & NC GII
KHT KHNG RU
3.1. Khi nim:
Ru pha ch ch sn phm do qui trnh pha trn m c t nguyn lin c
bn l cn tinh ch v ru nn (gi)
- Ru mi: trng pha ch.
- Ru trng: - Pha ch, vogka, la mi
- Ru mnh do ln men m c gas
Whisky, Rum
Nc gii kht khng c ru, nc gii kht c gas, nc ngt (khng ngt,
gi ngt).
3.2. Cng ngh sn xut ru mi pha ch:
c Nguyn liu:
- Ru gc: Cn tinh ch thc phm
Whisky, Rum, Brandy, cognac, ru go.
Khi pha ch mi v ru gi khng hoc t nh hng n phm cht ru
pha ch sau ny.
- Hng liu:
y T nhin (nc ct: cam, chanh )
y Tng hp (tinh du)
- Cht ngt:
y ng sacaraza
y ng frucloza
y Mt ong
y Tng hp: sacarin
- Cht ph gia:
y To mu
y Lm bn, snh, ng nh
y Bo qun
d iu ch hng liu: a phn cc loi ru mi mang tn hng liu.
- p, ch, vt: S dng cho cc loi nguyn liu c nhiu tinh du: Cam, chanh,
qut
Mn chit: L phng php ph bin nht. a phn vi cn tinh du ch 70% V,
cn < 70% V hiu qu khng cao, > 70% V hiu qu ngm chit khng cao do cn
ht nc nhiu, qui trnh khuch tn ho tan, cht mi trong nguyn liu km =>
Ph bin: Dng m, Mn, o (qu hch 1 ht).
y Dng cc qu h citrus (Cam, Chanh, Qut) Gia cng tip.

Trang 40
- Chng ct, ly tinh du
y Chng ct li cun theo hi nc
y Ngm chit Ct ly tinh du
Cho php sn xut nhng tinh du rt tinh t (Hm cn v ??????????????)
Dng ng sacaraza (mui ng) 12 ln
Xiro dch qu ng: y Ln men
y Pha ch ru
y Pha ch nc gii kht
- Pha ch:
y Sn xut Xiro ng: Dng ng sacaraza.
y Trong ru mi: C nng cao th => ho tan ca ng sacaraza
gim, tr mt s loi ru mi cho php lng cn ng y chai (ni chung
khng th pha trc tip ng vo ru).
Do , cn iu ch ng sacaraza thnh ru trc khi pha ch vo ru.
y Trong mt s trng hp, do s dng ng cht lng km nh hng
n cht lng ru th phng php nu xiro ng cho php loi tr phn ln
hoc hon ton mi v l.
chua
ngt
Nu xiro lm chuyn ho 1 phn ng thnh monosacarit, chng s kt tinh
ng trng lng cn ng.
To nn s hi ho chua
t
y Trong ru c axt
=> C cc loi xiro ng: 60, 75, 80%. Thp qu ln men, cao qu kt tinh.
- Nu xiro trc tip
- Nu xiro gin tip: + Dng hi (ni 2 v)
+ Nc (cch thu)
Cho thm axt vo khi nu nhng 1% ???? ng thng l axt xitric.
Trong qu trnh nu: Vt bt, lc, lc.
y Tnh ton
Lng cn: Ch hot ng to nhit km theo s co th tch khi ho vo
trong nc.
- Pha mt s ru hon ton dng cn: Vodka, la mi, nng hng, np mi 48%,
45%, 40%, 38%.
T 26% V pha v 50% V
V: - 50% V th co th tch ca cn l cao nht
- Mt s cc tnh cht ca cn c tt hay khng v mt cm quan th hin tt
nht l 50% pha t 50% V v cc cn cn thit thp hn (4., 45, 38%). Pha
ch iu chnh.

Trang 41
Sai s 0,5% V dnh cho khu hon thin (lc, tng tr).
- Pha mt s loi ru dng cn ngm chit, phi tnh ton tr i lng cn c
trong dch ngm chit em i pha ch ru.

V n nh t0
- Bit cch xc ly
lng nguyn liu
cho vo ph ch
- Bit c lng
ru trong thit b
Cch khuy
ng nc
ng nc
y Th t:







Van ly

Cho 1/22/3 lng xiro hoc dch ngm chit ri cho tip 1/22/3 lng cn
tnh ton ri khuy trn, n nh t
0
(lm ngui nc). Sau cho tip lng xiro v
lng cn cn li tr 10% iu chnh pha 20% tnh ton, ri thm cc ph gia
tip tc khuy, n nh t
0
ly mu 10% cn li pha ch hiu chnh chhinhs xc.
Sau khi ly mu. Tuy nhin, trong a s trng hp sn xut mt hng mi khi
qui trnh cng ngh n nh cho php b mt s khu pha ch, nhng khng c
php b khu pha ch cn 50% V.
Sau khi kt thc pha ch n nh v gia cng tip theo.
y Cht ph gia: Dng pha ch ru.
- Axt xitric: cho vo xiro, pha trc tip nhng mi trng hp ho long
thnh dung dch.
- Axt axetic kt hp vi Na
2
CO
3
(s a): gim nhit si.
- Glixerin: To snh, kt hp vi lc to ng nh.
- hng liu b sung: Trong a s trng hp n l thnh phn chnh ca
ru: Chanh, caf, cam, anic (hi). C th b sung hot hon ton dng hng liu
(tinh du). Thng c pha ch vo giai on cui khi ????? a t 20% tnh ton.
- Mu:
y Caramen tu theo mc caramen ho ng khc nhau cho ra cc gam
mu nu, en.

Trang 42
y Khi dng caramen buc ngi sn xut phi pha ch th, v khng c mt
t l nht nh.
y Phm mu T.P.
- Chit tch t T.V
- Ho cht.
=> Trong cc trng hp => sau khi pha ch xong phi n nh hoc tng tr 1 thi
gian t nht 1 tun.
- Lc bt buc i vi tt c cc loi ru. Do bt buc ru phi m bo c
trong. a s, cn trong ru sau khi pha ch xong it vun mnh, cn nh => dng
cc bin php lc thng thng khng m bo cht lng ru: khng loi c
cn => Do , c s dng thm cht tr lc, lc tt hn nhng:
Hn ch c: - Tc lc
- Nng lc lc
- Gi thnh
Cht tr lc khi thm vo dch to trn b mt lc nhng mao mch nh, xp
cho php gi li nhng mnh nh, cn nh thm ch c c t bo nm men.
Di tc dng ca cht ????/? lc to thnh lp dy theo thi gian ???
hiu qu lc gim dn. Lc , thay th cht tr lc mi. Khi vn hnh, giai on
u trn hnh thnh lp tr lc, giai on 2 khi ly mu nc dch trong ng gp
bt du qu trnh lc.
* Cc loi cht tr lc
y Tinh bt (lc khi men bia, men bnh m)
y Nhc do cc hot ng dnh kt vo vi lc phc tp, tn nhiu TB
t dng.
y Pentomit: Trng t st.
y Diatomit: ( vn mu, sa thch) trm tch ho thch ca mt loi c c.
y Tinh luyn bng cch lc qua than hot tnh. p dng cho ru Vodka
(Balan, ma la mi). Than hot tnh va c tnh hp ph va lc => cho cht
lng ru tt do trong cao v loi tr ht mi v l, gim xc.
=> Cng vi Glixerin to m, ngt hn.
=> To mu (him).
iu c bn y l lng than v tc lc.
* Mt s loi ru thng dng trn th gii.
c Rum: Sn xut t ma ng (Tamaica) ln men chng ct. ly
cn 60 70% V tng tr pha ch (theo mi mc ru, ph gia (mu)).
d Whisky: (Scotland)
Nguyn liu: Malt i mch trng malt Whisky l loi c cht lng cao nht

Trang 43
Malt i mch + la m
Malt i mch + ng (????? Whisky) => nguyn liu TB, tc ???? ng
ho, malt.
Nu ng ho ln men chng ct phn on (ly on gia 60% V
on u v on cui em ct li) tng tr.
y Thng o t chy bn trong
y Thm than cc.
=> Trong qu trnh tng tr Whisky c nhng tin b rt su sc v mi, v, mu
(do than).
Sau , lc iu chnh ???/ theo mc Whisky (38, 40, 45, 48, 57% V) vi
Whisky sanh gi l gin trng Dry whisky.
3.3. K Thut sn xut nc gii kht.
y C gaz
y C s: Da vo s ho tan vo nc, thuc p sut, t
0
, nng cht tan trong
dung dch (mol) bo ho CO
2
bng cch hp thu hay nn to v cay the.
Bng ho tan ca kh CO
2
trong 1 V nc ph thuc vo nhit v p
sut (photocopy).
hp th CO
2
vo nc cn c vo phng trnh

) t , ( v
V

00367 0 + 1
=
Trong :
: H s hp th
V : Th tch cn hp th
t : Nhit
v : Th tch cht tan
C bn ca dung dch kh CO
2
trong nc v ru tylic p sut kh quyn.
(photocopy).
CO
2
+ H
2
O = H
2
CO
3
' H
+
+ HCO
3
-
Trong khong 1 4 at, p/c = const trong p: l p sut ca khng kh, c: l
nng ca n trong dung dch.
T 4 5 at tun theo nh lut Henry: p sut t l vi nng molan theo
mt phng trnh tuyn tnh.
H s hp th K =
[ ]
[ ]

3
2
HCO
CO
.

Trang 44
Khi bo qun lng CO
2
thot ra cn c vo K. trong trng hp p sut
chung (bn ngoi) th cn bng ca phn ng chuyn sang tri: CO
2
+ H
2
O
H
2
CO
3
. y l hin tng tro hin tng thot CO
2
mt cch t ngt.
* Qui trnh cng ngh:
+ Chun b xiro ng ng (1).
+ Chun b nc bo ho CO
2
(2).
+ Pha ch (3).
+ n nh
+ ng chai
(1) nc coler
(2) lng CO
2
ho tan vo trong nc ln nht


H
2
O mm














(3) Phi trn nc CO
2
ho tan hon ton vo xiro vi nc ngt ng chai,
(3) cng l qu trnh chit chai.
H
2
O bo ho CO
2

v nc mm hon
Thit b chun b
nc bo ho CO
2
CO
2
CO
2
nn
* Ph gia: tinh du, nc ct cam, chanh, x x (tinh du do lng)








Trang 45
CHUONG IV : KI THUT SAN XUT BIA
I. Nguyn liu dung d san xut bia
4.1. Malt:
Malt la hat hoa thao ny mm trong iu kin nhit va m nhn tao xac
nh. No la san phm rt giau cht dinh dng: cha 16-18% cac cht phn t lng
thp d hoa tan, chu yu la ng n, dextrin bc thp, cac axit amin, cac cht
khoang, cac nhom vitamin va c bit co h enzym phong phu - chu yu la proteaza
va amylaza.
Malt c dung ch bin nhiu thc phm co cht lng cao nh bt dinh
dng cho tre em, cac loai ung tng hp cho ngi gia va phu n co thai...
nhng co le cng dung ln nht cua malt la dung san xut cac loai ung co
cn thp, nht la bia.
Malt dung trong san xut bia vi 2 muc ch, va la tac nhn ng hoa va
la nguyn liu. Trong san xut bia chu yu la dung malt ai mach v:
- ai mach d iu khin qua trnh m mm.
- ai mach cho t l enzym cn i thch hp cho cng ngh bia.
- Vo ai mach dai nn nghin t nat va tao lp tr loc rt xp.
- Malt ai mach cho bia co hng v c trng hn so vi cac loai malt khac.
- Ring i vi mt s nc th ai mach d trng hn so vi cac loai lua
mach khac.












Trang 46
*. So d cng ngh san xut malt dai mach

Tap ch t ai mach Lam sach

Hat sach

Malt sach
H2O
Kh nen
Loai III
Phn loai

Loai I+II

Cht sat trung Ra va sat trung


Kh nen H2O
Ngm


Ny mm Khng kh iu hoa


Sy malt



Mm, r
Tach mm r



Bao quan


Malt thanh phm






Trang 47
4.1.1. ai mach:
ai mach ging gieo trng (Hordeum sativum - jessen) thuc nhom thc vt
co hat (Spermophita), phn nhom b t (Angiospermae), lp mt la mm
(Monocotyledonae), ho lua m (Gramineae).
ai mach gm nhiu loai. Trong cng ngh san xut malt bia ho dung chu
yu la ai mach 2 hang, bng ng va rt quan tm n cac ch s thanh phn hoa
hoc cua chung.
Thanh phn hoa hoc cua ai mach rt phc tap. No phu thuc vao ging ai
mach, iu kin t ai, kh hu, ky thut canh tac va iu kin bao quan.
- Nc: la thanh phn co anh hng ln n qua trnh vn chuyn va ba o
quan hat. ai mach co thuy phn cang cao th hiu sut thu hi cht chit cang b
giam va kho bao quan. Ham m ti a cua ai mach khi bao quan khng nn vt
qua 13% la tt nht.
- Gluxit: la hp phn chim khi lng nhiu nht trong thanh phn cht kh
cua hat ai mach. No bao gm mono-, di-, tri- va polysaccharit.
+ Monosaccharit la cac loai ng glucoza, fructoza, xiloza.
+ Disaccharit th chu yu la saccharoza va maltoza.
+ Trisaccharit th chu yu la rafinoza.
+Polysaccharit bao gm tinh bt, xelluloza, hemixelluloza, pentozan, amilan
va cac hp cht dang keo. Trong o, 3 cu t u tin co y ngha quan trong nht
i vi cng ngh san xut bia.
Tinh bt la cu t chim v tr s m t v khi lng cung nh v y ngha i
vi cng ngh san xut bia. Hn mt na khi lng cht kh cua ai mach la tinh
bt. Trong mt s trng hp, nu ai mach la chung ging co cht lng cao th
con s o co th ln ti 70%. i vi cng ngh san xut malt va bia, tinh bt co hai
chc nng: ngun thc n d tr cho phi va cung cp cht hoa tan cho dch ln
men.
Xelluloza cua hat ai mach c phn b chu yu lp vo tru va chim
khoang 20% cht kh cua vo. Xelluloza khng tan trong nc, hu nh khng thay
i v thanh phn va cu truc trong sut tin trnh cng ngh san xut bia. No ong

Trang 48
vai tro c bit quan trong trong qua trnh loc dch ng v lp vo tru la vt liu
tao mang loc phu l tng.
Hemixellulo la thanh phn chu yu tao nn thanh t bao. Di tac dung xuc
tac cua nhom enzym xitaza, hemixellulo b thuy phn thanh hexoza (galactoza va
manoza) va pentoza (arabinoza va xiloza). Tt ca nhng ng n nay hoa tan bn
vng vao dch ng va tao thanh cht chit, la ngun cung cp dinh dng quan
trong cho nm men.
- Cac hp cht cha nit: ham lng cac hp cht cha nit trong hat ai
mach (tnh theo cht kh) chim khoang t 813,5% va no ong mt vai tro quan
trong i vi cng ngh bia v no co a nh hng n cht lng va bn cua san
phm. Khi san xut malt bia ch s dung nhng loai ai mach co ham lng protein
t 9 n 11,5%.
- Cht beo va lipoit: ham lng cua chung trong hat ai mach dao ng trong
khoang 2,53%. Cht beo va lipoit tn tai trong bia se lam giam bn keo cua san
phm.
- Cac hp cht khng cha nit: trong nhom nay bao gm cac hp cht hu
c va v c khng cha nit, khi c chit li bng nc chung hoa tan thanh dung
dch. Cac ai din tiu biu cho nhom nay la:
+ Polyphenol va cht ng: nhng hp cht thuc nhom nay d dang kt hp
vi protit cao phn t tao thanh phc cht d kt lng, lam tng bn keo cua
san phm. Mt khac, s hoa tan cua polyphenol vao dch ng lai la nguyn nhn
lam xu i hng va v cua bia.
+ Fitin: la mui cua canxi va magie vi axit inozitphosphoric
C6H6O6(H2PO3)6, no tp trung chu yu vo va chim khoang 0,9% cht kh cua
vo. Khi b thuy phn no se tao thanh inozit C6H6(OH)6 va axit phosphoric.
+ Vitamin: ai mach cha nhiu loai vitamin nh B1, B2, B6, C, PP2...
+ Cht khoang: trong ai mach cha nhiu loai khoang khac nhau .
- Enzym: trong hat ai mach cha mt lng enzym kha phong phu nh amylaza,
fitaza, proteaza, sitaza, cac enzym oxy hoa-kh...
4.1.2. Lam sach va phn loai:

Trang 49
- Lam sach: trong qua trnh thu hoach, vn chuyn cung nh bao quan co
nhiu tap cht v c (t, a, san, soi...) va hu c (hat co dai, xac cn trung...) co
th ri vao khi hat. Do o, tao iu kin thun li cho qua trnh san xut va
cho san phm at cht lng cao, ai mach cn phai lam sach tap cht trc khi a
vao san xut.
- Phn loai: hat ai mach em vao san xut cn bao am tnh ng u.
ng u cua khi hat cang cao th qua trnh ngm va m mm cang at hiu qua.
Chnh v th phai tin hanh phn loai ai mach trc khi ngm. D a vao kch thc
ho chia hat ai mach ra lam 3 loai:
+ Loai I co b day hat ln hn 2,5mm.
+ Loai II co b day hat t 2,2 n 2,5mm.
+ Loai III co b day hat nho hn 2,2mm.
Loai I va II dung san xut malt bia, con loai III la ph liu (co th s dung
lam TAGS hoc vao cac muc ch khac).
4.1.3. Ra va sat trung:
4.1.3.a Muc ch:
- Loai bo nhng hat lep, hat khng at tiu chun, cac tap cht, cac mu hat
gay, vun,... ma trong qua trnh lam sach va phn loai cha loai bo ht.
- Ra sach bui va mt s vi sinh vt, cn trung bam trn b m t hat.
- S dung bin phap thch hp sat trung khi hat, tao iu iu kin thun
li cho cac qua trnh cng ngh tip theo.
4.1.3b. Cach tin hanh:
ra hat ngi ta s dung cac thit b ra chuyn dung. Nc dung ra
hat phai bao am cac ch tiu v hoa hoc va sinh hoc. hat sach hn ngi ta co
th cho thm vao nc ra mt s cht nh: NaOH - 0,35kg/m3 nc; Na2CO3 -
0,9kg/m3 nc; CaO - 1,3kg/m3...
sat trung hat ngi ta cung co th dung nhiu cht khac nhau nh
formalin, H2O2, KMnO4, Ca(OH)2... Tuy nhin, khi s dung cac cht sat trung cn
chon nhng cht khng gy anh hng xu n qua trnh m m m cung nh cht
lng cua malt thanh phm.

Trang 50
Nc vi giup cho qua trnh ra hat nhanh, sach hn, lam tng pH mi trng nn
hoa tan nhiu hn cac hp cht polyphenol va cht ng trong vo hat vao nc.
Nhng phai chu y ra hat k nu khng vi se bam trn b mt hat gy can tr qua
trnh h hp va anh hng xu n qua trnh m mm.
Con H2O2, KMnO4 ngoai vic sat trung con co tac dung xuc tac cac qua
trnh sinh hoa xay ra trong khi m mm.
4.1.4. Ngm hat:
4.1.4a. Muc ch:
Hat trc khi ngm co m nho (khoang 14% tr lai). Lng nc nay
trong hat phn b t bao, co nhim vu lin kt cac phn t dang keo, chung khng
th dch chuyn t t ba o nay sang t bao khac - tc la chung khng tham gia vao
qua trnh chuyn i nng lng. Lng nc nay goi la nc lin kt hay nc cu
truc. Vi ham m thp nh vy chung khng u kha nng hoat hoa phi phat
trin thanh cy non. Mun thc hin qua trnh nay, hat phai hut thm mt lng
nc b sung nh vao vic ngm hat.
Nh vy muc ch cua qua trnh ngm hat la tao iu kin hat hut thm
mt lng nc t do, sao cho tng ham m cua hat at trn 40%. Ch vi ham m
cao nh vy qua trnh m mm sau nay mi bao am tin trnh bnh thng.
Ham m cua hat sau khi a hu t nc u iu kin cho mm phat trin goi la
mc ngm. san xut malt vang, mc ngm cua cua ai mach cn at 43-
45%, con malt en la 45-47%.
4.1.4b. Cac yu t anh hng n qua trnh ngm hat:
1/Nhit cua nc ngm:
La yu t quan trong nht anh hng n tc hut nc cua hat (con goi la
tc ngm). Trong mt gii han nht nh, nu nhit cua nc ngm tng th
tc hut nc cua hat tng. S d nh vy v khi nhit cua nc ngm tng se
lam tng s trng n cua cac h keo hu c (protein, tinh bt, xenlulo) va tng vn
tc khuy ch tan cua nc do s chuyn ng phn t tng, nht cua nc giam.
Thc nghim a chng minh rng khi ngm hat n m 45% nu nhit cua
nc ngm la 50C th thi gian cn thit la 120h, nu nhit 100C th cn 96h, con
150C th 72h va 200C la 48h.

Trang 51
Qua nghin cu ho a ch ra rng nhit cua nc 12-140C la nhit
thch hp nht ngm ai mach. Nu ngm nhit nho hn 100C th s phat
trin cua mm b km ham, con nu ngm nhit cao hn se dn ti s phat trin
phong phu cua vi sinh vt. Mc khac, nhit cao tc hut nc cua hat tng
ln, d xay ra hin tng phi b "ung" lam mt kha nng ny mm cua hat. ng
thi khi tng nhit cua nc ngm cng h hp cua hat se tng ln rt nhiu
va keo theo nhng qua trnh khac xay ra vi tc cao hn.
Tuy nhin, mt s nghin cu a ch ra rng ngm " m" (ngm nhit
180C va cao hn) khng nhng rut ngn c chu k ngm ma con lam cho cht
lng cua malt tt hn. Nhng qua trnh ngm ch thc hin khi s dung cht sat
trung manh va thng kh tch cc cho hat.
Anh hng cua nhit nc ngm n tc hut nc cua hat c minh
hoa bng s liu trong bang 1.
Bang 1: ng hoc qua trnh hut nc cua hat nhit khac nhau
Ham m cua hat (%) cac nhit khac nhau Thi gian ngm,
h 100C 15,60C 21,30C
0 13,1 13,1 13,1
16 29,5 32,8 31,2
40 36,4 39,3 42,1
68 39,2 42,5 44,9
87 41,4 44,0 46,7
112 43,3 46,2 48,2
2/ ln cua hat:
Kch thc cua hat cung anh hng n tc ngm. Hat to cn phai ngm
lu hn hat nho. Cung ngm nh nhau, hat ai mach co b day 28mm at m yu
cu sau hat co b day 22mm la 25h. Trong hat day quang ng i cua nc dai hn
trong hat mong. Cho nn hat cang day thi gian ngm hat cang lu. Ch co nhng
hat bng nhau v kch thc th khi ngm mi at m nh nhau v tc va sau
nay cung moc mm u nhau. Do o, cn phai phn loai hat theo kch thc trc
khi ngm. Cac loai hat khac nhau co thi gian ngm cung khng ging nhau. Nh

Trang 52
khi s dung nc ngm co nhit 12-130C th thi gian ngm cua k la 3 ngay, ai
mach 2 ngay, yn mach 1,5 ngay va mach en la 1 ngay.
Qua trnh hp thu nc cua hat din ra khng u, luc u th nhanh va sau
o chm dn (hnh 1)
m cua hat, %
50
40
30
20
10
Thi gian
ngm, h.
10 20 30 40 50 60 70 80
Hnh 1: th biu din s thay i m cua hat khi ngm
Khi m cua hat at 40% th s hut nc cua hat b chm lai trng thy.
i vi ai mach khi ngm 24, 48, 72, 96 gi th m cua hat tng tng ng la
39, 43, 45 va 47%.
3/ Ham lng protein:
Ham lng protein co trong hat ai mach cung a nh hng n tc hut
nc cua hat. Noi chung, hat cang cha nhiu protein th tc hut nc cang
chm. Nguyn nhn cua hin tng nay la protein kho trng n va kha nng hut
nc cung kem. Han ch nay se c khc phuc nu nh khi lng vo tru cua hat
cao.
4/ Thanh phn hoa hoc cua nc ngm:
La mt yu t anh hng kha manh n kha nng hut nc, s hoa tan cac
cht polyphenol, cht chat, cht mau cua vo va cng h hp cua hat.
Cac ion kim loai kim va kim th thng hay co mt trong nc. Nu ha m
lng cua chung cao se thuc y qua trnh ngm hat nhanh hn. Chung hoa tan mt
lng ang k cac hp cht polyphenol, cht ng va cht chat vo hat vao nc.
Chnh nh s hoa tan o ma nc se thm vao hat nhanh hn.

Trang 53
Cac ion kim loai nng trong nc co kha nng can tr s hut nc cua hat,
c bit la ion st. Vi ham lng cao, chung se tao ra mt mang bao phu b mt hat
va se can tr s xm nhp cua nc vao bn trong, can tr s tip xuc vi oxy, han
ch s giai thoat kh cacbonic khi hat h hp. Ngoai ra, ion st con co th tham gia
phan ng hoa hoc vi cac cht mau tao thanh cac phc cht va lam bin mau cua
hat. Hu ht cac mui hoa tan trong nc ngm hat, du mc t nhiu chung u
anh hng n s phat trin cua mm non sau nay.
Ngoai cac yu t a k trn, qua trnh ngm hat con chu anh hng cua iu
kin kh hu cua vung gieo trng ai mach. ai mach gieo trng vung kh hu
kh, m khng kh thp, lng ma t va t ai kem mau m co kha nng hut
nc kem hn so vi ai mach c trng vung kh hu n hoa. Kha nng thch
ng vi iu kin sng cua thc vt co lin quan n cu truc vi th cua t bao.
Thc vt sng vung kh cn, k ca hat cua chung phai co cu tao t bao phu hp
sao cho kha nng thoa t nc la t nht, ma qua trnh hut nc va nha hi nc la 2
qua trnh thun nghch cua t bao thc vt.
4.1.4c. Cac qua trnh xay ra khi ngm hat:
Trong thi gian ngm hat nhng qua trnh sau y xay ra:
- s thm thu va khuch tan cua nc vao hat.
- S hoa tan cac cht polyphenol, cht chat, cht mau vo hat vao mi
trng.
- S thm thu mt s ion va mui hoa tan trong nc vao hat.
- S hut nc va trng n cua t bao.
- S hoa tan cac hp cht thp phn t trong ni nhu vao nc.
- S vn chuyn cac cht hoa tan v phi.
- S ho a tan tt ca enzym co trong hat vao nc hay la s giai phong enzym
khoi trang thai lin kt thanh trang thai t do.
- S hoat hoa h enzym oxy hoa-kh va enzym thuy phn.
- S h hp cua hat.
- S thuy phn cac cht hu c cao phn t.
- Xut hin du hiu cua s phat trin cy non phi.

Trang 54
Trong cac qua trnh trn th h hp cua hat va s hoat hoa h enzym thuy
phn la 2 qua trnh quan trong nht.
4.1.4d. Cac phng phap ngm hat:
ngm hat ai mach co th s dung nhiu phng phap khac nhau nhng
khi chon giai phap cng ngh cho vic ngm hat cn ap ng cac yu cu sau:
Thi gian ngm ngn nht.
Ch thng kh y u va bao am hat nguyn ven.
am bao cng lc ny mm cua hat v sau.
1/ Ngm l trong nc:
y la phng phap rt c in va hin nay rt t c s dung trong cng
nghip. Vi phng phap nay hat c ngm lin tuc trong nc va khng co thng
kh cho hat. Vic cung cp oxy cho khi hat h h p c tin hanh bng cach thay
nc nh k.
Nhc im cua phng phap nay la hat ra khng c sach, oxy cung cp
khng u, kh cacbonic sinh ra khi hat h hp khng c giai phong trit ,
khng bao am v sinh va vi sinh vt d dang xm nhp gy h hong san phm.
2/ Ngm hoan v nc - khng kh:
c trng cua phng phap nay la hat luc c ngm trong nc luc c
ngm trong khng kh. Mi chu k keo dai t 3 n 6 gi phu thuc vao dang hat va
nhng yu t khac co anh hng n tc ngm. Trong qua trnh ngm (k ca
ngm trong nc va ngm trong khng kh) co thi kh nen vao khi hat
3/ Ngm trong dong nc-khng kh lin tuc:
Phng phap nay co th thc hin theo 2 phng an:
- Hai ng dong nc va khng kh tach bit nhau.
- Dung nc a bao hoa khng kh a vao khi hat.
4/ Ngm bng phng phap phun nc:
Hat sau khi ra va ngm s b th thao ht nc bn va van ay trang
thai m. Tip tuc phun nc sach vao khi hat. Khi nc phun vao khi hat no se
hut theo khng kh va chay qua lp hat. Pha trn ming thung ngm, nc c phun
lin tuc va van ay, nc cung thao ra lin tuc. Bng cach o khi hat lun lun
tip xuc vi nc va oxy, con kh cacbonic cung lin tuc y ra khoi khi hat.

Trang 55
5/ Ngm bng phng phap phun nc-hut kh:
y la phng phap kt hp gia vic lam m hat bng cach phun nc lin
tuc va gi hat lun trong iu kin hiu kh bng cach hut ht kh trong khi hat
khi ngm.
4.1.5 m mm:
4.1.5a. Muc ch:
- Giai phong va tch luy cac h enzym thuy phn.
- Tao iu kin cac h enzym thuy phn mt phn cac cht co trong hat t
dang phc tap sang dang n gian.
4.1.5b. Cac qua trnh xay ra khi m mm:
Khi m mm, trong hat ny mm cung xay ra cac bin i sinh hoa va sinh
l ging nh khi ny mm t nhin trong t. Khi u m, u oxy, co nhit thch
hp m m se chuyn t trang thai nm im sang trang thai hoat ng va dn ti nhng
bin i trong hat.
1/ S bin i hnh thai:
- Bn ngoai: mm va r bt u xut hin t t.
- Bn trong: di tac dung cua cac enzym co sn trong hat hoc mi c tao
thanh khi ny mm nh xitaza, proteinaza, pectinaza... thanh t bao b thuy phn -
tc no b hoa tan. Nh o ma cac enzym thuy phn co th tin su vao cac t bao
cua hat thuy phn cac cht co trong hat.
2/ S hoat hoa cac enzym:
Trong cac hat cha ny mm cac h enzym thuy phn khng co hoc co rt t
va b h p phu bi cac cu truc nguyn sinh cht cua t bao nn trang thai khng
hoat ng. Trong qua trnh ny mm cac enzym co sn c giai phong va hoat hoa,
ng thi co mt s enzym mi c tao thanh va tch luy. Chnh v th, sau khi ny
mm s lng va hoat lc cua cac enzym tng ln rt nhiu.
- Amylaza: la mt nhom bao gm ba enzim:
+ -amylaza: Trong hat ai mach hu nh khng xac nh c hoat lc cua
no, nhng no a th hin c hoat lc vao nhng thi im u tin cua qua trnh
m mm, con n ngay th 3 hoc th 4 hoat lc cua chung tng mt cach a ng
k.

Trang 56
+ -amylaza: Loai enzim nay a co trong hat ai mach ca 2 dang lin kt
va t do. Trong thi gian m mm hoat lc cua 2 dang u tng ln, hoat lc t do
tng 34 ln con hoat lc chung tng 1,52 ln.
+ Amylophosphotaza: Trong qua trnh m mm hoat lc cua cac enzim
thuc nhom nay cung tng nhng khng nhiu so vi cac enzim k trn.
- Proteaza: Khi ny mm hoat tnh cua h enzim nay tng ln 4 ln. Trong
nhom nay bao gm cac enzim nh proteinaza, peptidaza va amydaza.
- Xitaza: ong mt vai tro rt ln trong vic hoa tan cac cht bn trong hat.
Theo mt s tac gia th loai enzim nay trong ai mach kh ch phat hin vt cua
chung, nhng trong qua trnh m mm hoat lc cua chung cung tng ln r t nhiu.
- Esteraza: Mt s cac enzim trong nhom nay c tng cng hoat ng.
Trong thi k m mm, hoat tnh cua phosphotaza tng ln 710 ln. Enzim lipaza
c tng nhiu vao cui thi k m mm.
- Cac enzim h hp: Hoat tnh cua chung cung c tng nhiu trong khi ny
mm nhng mc tng so vi h enzim amylaza th t hn.
3/ S h hp:
Nng lng cung cp cho hat ny mm la do qua trnh h hp sinh ra. Khi h
hp hat a s dung cac cht hu c d tr, chu yu la hidratcacbon, mt t protein va
cht beo sinh nng lng. Chnh v th, sau khi ny mm lng vt cht kh co
trong hat hao ph co th trn 10%. Trong o mt phn ln tiu tn cho s h hp va
mt t cho s tng hp t ba o.
H hp trong ny mm co th xay ra ym kh hoc hiu kh phu thuc vao
cac iu kin cua mi trng. Trong qua trnh h hp cua t bao thc vt se xay ra
qua trnh oxi hoa hoan toan va khng hoan toan ng.
Do co s sinh nhit trong khi h hp nn nhit cua lp hat ny mm tng
ln nhiu, do o cn phai giai phong nhit trong khi m mm.
4/ S thay i thanh phn hoa hoc:
Trong khi m mm, di tac dung cua cac enzim ni tai, trong hat a xay ra
hang loat cac phan ng sinh hoa dn ti lam thay i cac thanh phn hoa hoc cua
hat:
- S hoa tan thanh t bao di tac dung cua enzim xitaza.

Trang 57
- S thuy phn tinh bt di tac dung cua h enzim amylaza.
- S thuy phn protein nh proteaza.
- S thuy phn phitin nh enzim phitaza.
- S thuy phn cht beo nh enzim lipaza.
4.1.5c. Nhng yu t anh hng n qua trnh m mm:
Nhng yu t c ban anh hng n s nay mm cua hat la nhit , m,
t l oxi va CO
2
, thi gian m mm.
- Nhit : la yu t anh hng ln nht v cng h hp va s bin i
cua hat u phu thuc vao nhit . Khi m mm nhit thp (1216
o
C), s
phat trin cua mm va r luc u xay ra yu nhng v sau phat trin u hn; s tao
thanh va tac dung cua cac enzim tin trin chm. Con khi m mm nhit cao
th mm r phat trin nhanh va cht kh tiu tn nhiu. Do o, tuy tng loai hat ma
chon nhit m cho thch hp. i vi ai mach thng m nhit
1317
o
C,

nhng nu ham lng protein trong hat cao th phai m nhit ln
hn (2023
o
C).
- m: Cac loai hat khac nhau, m thch hp cho m mm khng
ging nhau. i vi ai mach m thch hp khoang 4346%. iu quan trong la
phai gi m cho hat trong khi m lun at mc thch hp. Trong qua trnh nay
mm, nu hat b kh se lam giam hoat tnh cua enzim va lam chm qua trnh thuy
phn cac cht. Ngc lai, nu hat qua m mm se b thi va cht.
-T l oxi va CO
2
: Cng h hp va cac qua trnh sinh hoa xay ra trong hat
khi m phu thuc vao t l nay co trong khi hat. Trong thi k u cua qua trnh
m mm, khi xay ra s tch luy enzim ln nht th s thng kh rt cn thit. Khi
cac enzim a tch luy u, cac qua trnh sinh hoa vn tip tuc, thm ch no vn tip
din trong iu kin km ham s phat trin cua mm. thu c malt co cht
lng tt cn phai gi ham lng CO
2
trong khng kh khng vt qua 20%. Nu
ham lng CO
2
cao hn th s h hp bnh thng cua hat b ngng, hoat ng sng
cua mm b nh ch hoan toan va hat bt u t phn.
- Thi gian m mm: Cac loai hat khac nhau co thi gian m cung khac
nhau va no con phu thuc vao nhit m mm. Qua nghin cu ho a ch ra rng
thi gian m mm thch hp i vi malt bia khoang t 6 n 9 ngay. Trong khi

Trang 58
m mm khng la mm chui ra khoi vo. Dip luc t cua la mm se lam cho bia
co v ng rt kho chu. Chnh v l do nay ma cac khu vc m mm tuyt i
khng cho anh sang mt tri chiu vao.
4.1.5d. c im v k thut m mm cac loai malt:
Malt dung lam nguyn liu trong cng nghip san xut bia c chia lam 2
loai: malt vang va malt en. Malt vang dung san xut cac loai bia vang, malt en
dung san xut cac loai bia en.
- Malt vang: c im ni bt cua malt vang la co mau vang sang, co v ngot
nhe nhang va hng thm du, c trng cua malt.
Khi san xut malt vang, iu cn thit la pha i tao ra c iu kin tch
luy c hoat lc enzim tht cao, c bit la amylaza, con ham lng axit amin th
mc va phai va ham lng am hoa tan ch cn at mc u. ap ng
c yu cu o, trc tin cn chon loai ai mach co ham lng protein thp nhng
co kha nng ny mm cao. Thuy phn cua ai mach khi ngm khng nn vt qua
4243%. Qua trnh m mm tin hanh nhit 1318
o
C va phai co ch thng
gio tht tt. Thi gian m mm khoang 68 ngay. Nu s dung ai mach co ham
lng protein cao th khi ngm nn cho hat hut nc n ham m 4446%, con
nhit m at mc ti a 2022
0
C.
- Malt en: c im ni bt cua malt en la co mau sm, hng va v ngot
m. san xut malt en, trong thi gian m mm phai tao c iu kin sao
cho tch luy c nhiu am amin va ng. Do o, ham m cua hat khi ngm phai
at mc cao, khng thp hn 45% va phai tng cng c hoat cua nhom
proteaza. Nhit m mm trong nhng ngay u khng ch khoang 1518
0
C,
con giai oan sau co th tng n 22
0
C. Sau mt thi gian m, luc a thy r phat
trin tt ta phai co bin phap tch luy CO
2
trong san m nhm han ch hao tn cht
kh. Thi gian m mm cua malt en trong khoang 79 ngay m.
4.1.5e. Phng phap m mm:
1/ m mm khng thng go:
y la phng phap m mm lu i nhng n nay vn co nhiu nc s
dung. Phong m mm la 1 san c xy dng ngm hoc ban ngm hoc xy ni
trn mt t. Co th xy dng theo kiu nha 1 tng hoc nhiu tng. Chiu cao tng

Trang 59
nha 33,5m; xung quanh xy kn, quet vi hoc sn, co ca s nho sn xanh
tranh mt tri chiu vao. Nn cua san m phai nhn d ra va co nghing
510% d thoat nc. Pha cui cua san m co trang b bng tai hoc vt tai
chuyn dch malt ti t san m n lo sy. H thng thit b vn chuyn nay phai
t su thp hn mt bng san m. Nhit trong khu vc m mm phai gi
khoang 1012
0
C, con m khng kh khng thp hn 90%. Trc khi chuyn
qua san, hat phai rao nc trong 23h. cao lung hat 3050cm phu thuc vao
mc ngm, nhit va m tng i cua khng kh trong phong. Mc
ngm thp th nhit giam hoc nc ngm co nhit thp th anh lung cao va
ngc lai.
Trong qua trnh m mm phai gi nhit, gi m mc thch hp cho khi
hat va phai ao hat thng gio cho no.
2/ m mm co thng gio:
Nguyn l cua phng phap m mm thng gio la trong qua trnh m mm
ngi ta tin hanh thi khng kh iu hoa v nhit va m cho khi hat ang
m nhm:
- Cung cp oxy cho khi hat.
- iu chnh nhit va m cho khi hat.
- Giai phong CO
2
ra khoi khi hat.
a. m mm trong catset (trong ngn) :
Thit b m mm co dang hnh hp ch nht c ch tao t thep thng
thng hoc bng inox, ng la, thep trng hoc co th bng b tng li thep. Cu
tao chi tit cua cac catset co th khac nhau phu thuc vao nguyn tc thi kh, nng
sut, ch m mm... Trong qua trnh m mm phai tin hanh ao hat nh cac
may ao. Tn s ao malt phu thuc vao b day lp hat va trang thai cua hat.
b. m mm trong thung quay:
B phn chnh cua thit b m mm nay la 1 thung quay c. Chung gm
nhiu loai, khac nhau v c u tao, phng phap vn hanh, nhng co mt im chung
la ao malt nh s quay cua thung. Vic a khng kh sach vao va dn khng kh
bn ra khoi khi hat c thc hin bng quat hut t pha sau thung quay.
c. m mm trong ngn co lung di ng:

Trang 60
Thit b la mt ngn m dai va c chia thanh nhiu lung. S lung trong
ngn m bng s ngay m mm. Kch thc cua ngn m phu thuc vao nng
sut cua nha may va kch thc cua phong m. Trong khi m mm, sau mi ln
ao, ca lung malt b chuyn dch v pha sau mt khoang va giai phong mt bng
pha trc. Tip theo, l hat mi c nhp vao ch mt bng va giai phong va c
nh th cho n khi kt thuc qua trnh m mm.
d. m mm trong cac thit b hin ai:
Trong nhng thp ky gn y, vi s tin b vt bc cua khoa hoc ky thut,
trong ky thut nganh bia a xut hin va a vao s dung nhiu h thng thit b
hin ai. Ring v cng oan san xut malt co th k n cac h thng thit b sau:
h Popp, h Morel, h Kling, h Satrrie, h Frauenheim.
4.1.6. Sy malt:
4.1.6a. Muc ch cua qua trnh:
- a malt v m bao quan c.
- Tao cho malt co cha cac cht sinh mau, sinh mui thch hp cho cng
ngh bia.

4.1.6b. Cac qua trnh xay ra trong khi sy malt:
Phu thuc vao cac qua trnh xay ra trong malt khi sy, chia qua trnh sy malt
ra lam ba pha: sinh l, enzym va hoa hoc.
1/ Pha sinh l:
Thi k nay keo dai t luc bt u sy cho n khi nhit at 45
o
C va ham
m giam n 30%. c im cua giai oan nay la r va la mm vn phat trin. V
m va nhit thch hp nn qua trnh nay din ra vi cng kha manh.
2/ Pha enzim:
Giai oan nay nm trong khoang t 45
0
C n 70
o
C va ham m con 10% (i
vi malt vang), con trn 20% (i vi malt en). c im cua giai oan nay la hoat
ng sng cua hat b c ch rt manh, s phat trin cua r va la mm b ngng lai,
nhng hoat ng cua h enzim thuy phn vn tip tuc din ra, c bit manh thi
gian u cua pha nay. Kt qua trong hat tch luy thm mt lng cht chit hoa

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tan. pha nay, nu tc tach m cang nhanh th tc cac qua trnh sinh hoc va
qua trnh enzim cang chm, s tao thanh cac cht chit hoa tan b sung cang t.
Trong thi k nay, di tac dung cua enzim amylaza mt t tinh bt c
ng hoa. Di tac dung cua enzim proteaza mt s protein b thuy phn va con
nhiu qua trnh enzim khac. Cac qua trnh nay phu thuc rt ln vao m va khi
m cua hat con 15% th cac qua trnh nay b nh ch.
3/ Pha hoa hoc:
Pha nay nm trong khoang nhit t 70
0
C n 105
o
C va m giam xung
di 4%. Thi gian keo dai cua pha nay phu thuc vao tc cac phan ng xay ra
trong ni nhu. c im cua nhng phan ng xay ra giai oan nay la s tao thanh
cac cht thm, v c trng, cac cht mau va s bin tnh cua protein.
Khi nhit tng qua 75
o
C, cac qua trnh enzim se nh ch hoat ng.
Nguyn nhn la do mt phn cac enzim b pha v cu truc phn t, mt phn b hp
phu vao protein tn tai trang thai lin kt, mt phn chung b giam hoat lc do
qua trnh mt nc. Enzim xitaza hoan toan b pha v cu truc khi nhit con
60
o
C, 75
o
C hoat amylaza giam mt cach ang k, con enzim proteaza tng
manh giai oan u cua qua trnh sy nhng vung nhit nay hoat lc cua
chung giam xung n mc ti thiu.
S tao thanh cac hp cht cho mau va cho hng co th xay ra vung nhit
6070
o
C hoc thp hn nhng vi tc khng ang k, chung c tao thanh
chu yu vung nhit 100105
o
C. Cac cht nay c tao thanh do cac phan ng
tao melanoidin, caramen va mt s cac phan ng khac.
Nhng qua trnh xay ra pha hoa hoc co y ngha rt quan trong trong qua
trnh san xut malt va bia. Hng, v va mau sc cui cung cua malt c hnh
thanh chu yu giai oan nay. ng thi cht lng cam quan cua bia, k ca kha
nng tao bot va bn keo cua chung cung c quyt nh giai oan nay.
4.1.6c. Thit b va ch cng ngh sy malt:
- Thit b sy: Cac loai thit b dung sy malt thng c goi la lo sy.
Lo sy co rt nhi u loai. Da vao tnh lin tuc cua dong malt vao va malt ra c
chia thanh:
+ Lo sy gian oan.

Trang 62
+ Lo sy ban lin tuc.
+ Lo sy lin tuc.
Da vao hnh dang cua lo va t th "nm" cua lp malt luc sy chung c
chia thanh:
+ Lo sy ng.
+ Lo sy nm ngang.
Da vao s tng sy, lo sy nm ngang chia thanh:
+ Lo sy nm ngang 1 tng.
+ Lo sy nm ngang 2 tng.
+ Lo sy nm ngang 3 tng.
- Cng ngh sy: Nu kt hp ung n gia nhit sy va m cua malt
vao tng thi im sy se giup cho sy malt mau kh va giam ti thiu s mt mat
hoat tnh cua cac enzim. Thi gian sy malt khng nhng da vao t c thai m, s
bao toan hoat tnh enzim ma con phai da vao cac bin i sinh hoa va hoa hoc theo
yu cu. Qua trnh sy malt chia lam 2 giai oan: giai oan tach nc va giai oan
sy kh. Trong giai oan u th ham m trong hat nhanh chong va d dang ha
xung con khoang 810%. Con s giam m cua giai oan sau tin trin rt chm v
luc nay m lin kt bn vng vi cac cht keo cua hat. Tuy vao tng loai malt ma ta
chon ch cng ngh sy thch hp:
+ Sy malt vang: c im cua qua trnh sy malt vang la loai nhanh ham
m cu a malt trong khi nhit sy con kha thp. Mun at c iu nay phai
tin hanh thng gio mc ti a. Giai oan giam m t 4144% xung con 810%
tin trin trong khi nhit tng dn ln 4550
o
C, con giai oan giam m xung
con 3,33,5% th nhit tng dn n ti a 7080
o
C. Chu k sy malt vang keo
dai 24 gi.
+ Sy malt en: Tt ca nhng phm cht cua malt en c hnh thanh ngay
t giai oan ngm va m. n giai oan sy no c tng cng thm va nh hnh
cho trang thai cui cung. ap ng c nhng ch tiu cua malt en th cng
ngh sy i vi no cn at nhng yu cu sau:
* Ha c ham m cua malt xung con 1,5%.
* Tao c nhiu melanoid.

Trang 63
* Mau cua malt phai nu, rt sm.
* Tao c nhiu cht chit hoa tan b sung.
at c cac yu cu cng ngh trn y, tin trnh sy malt en cn tun
theo cac nguyn trc:
* Chu k sy keo dai, phai 48gi.
* Sy nhit cao, c bit la giai oan sy kh (nhit ti a cua tac
nhn sy la 105
o
C).
* Tng quan gia 2 thng s: nhit sy va ham m cua hat phai tun
theo mt quy lut ht sc nghim ngt.
* Tng cng ti a cho hoat ng cua h enzim thuy phn pha enzim.
4.1.7. Cac tac nghip cng ngh sau khi sy:
4.1.7a. Tach mm, r:
Trong thanh phn hoa hoc cua mm, r malt cha nhiu cac hp cht thuc
nhom alcaloid. Nu nhng hp cht nay tn tai trong bia se gy ra v ng kho chu.
Mt khac, mt s cu t trong thanh phn phn hoa hoc cua r, malt la nguyn nhn
tao nhiu ru bc cao trong qua trnh ln men bia. V 2 ly do nay nn cn phai loai
bo mm, r malt.
Vic loai bo mm, r pha i tin hanh ngay sau khi sy xong v khi o hat con
nong va mm r con gion nn d tach. Vic tach nay c thc hin bng cac thit
b chuyn dung, goi la may tach mm, r.
4.1.7b. Bao quan malt:
Sau khi sy va tach mm, r xong malt cha dung san xut bia c v cac
l do sau y:
- Vo gion nn khi nghin se b nat va gy anh hng xu n qua trnh loc.
- Hoat lc cua h enzim thuy phn cha n nh nn qua trnh ng hoa
din ra se kho khn va hiu sut thu hi san phm se b thp, cht lng san phm
kem.
Chnh v th, trc khi em vao san xut bia, malt cn phai c bao qua n t
nht t 34 tun. Trong thi gian bao quan, malt se hut thm nc n ham m
56%. Khi o vo hat se dai hn va nghin t nat. ng thi, khi m tng ln th
hoat tnh cua cac h enzim cung tng theo va giup cho qua trnh nu bia se tt hn.

Trang 64
4.1.8. Cac ch tiu cht lng cua malt bia:
Malt dung san xut bia phai sach, co mui thm c trng cua malt, co v
ngot, mau vang sang u. Khng c co mui v la, khng mc va khng hi khoi.
Yu cu kch thc cua cac hat malt phai u va at theo quy nh. chit cua
malt 7582%. Thi gian ng hoa t 1035 phut phu thuc vao loai malt.
Thanh phn hoa hoc cua malt cn phai bao am theo yu cu. Trong malt
phai cha cac h enzim thuy phn nh amylaza, proteaza, phitaza, xitaza...

4.1.9. San xut mt s loai malt c bit:
Ngoai malt vang va malt en, trong cng nghip san xut bia con s dung
mt s loai malt c bit la m phu gia.
4.1.9a. Malt caramen:
No c s dung trong san xut bia vang vi ham lng 25% nhm tao cho
bia co hng va v c trng, con i vi bia en 510% nhm tng cng
hng, v va mau cua san phm. Malt caramen co th san xut theo 2 phng phap:
1/ T malt ti:
Malt ti sau khi kt thuc m mm em vy thm nc (12l/100Kg) va cho
tip tuc m trong 2 ngay na nhm thuy phn thm tinh bt va protein. Sau o,
malt ti c a vao sy. Khi nhit cua lo sy tng dn ln 7075
o
C th gi
nhit nay 4045 phut. Luc o trong hat se xay ra qua trnh thuy phn hat rt
manh va tao ra nhiu ng. Tip theo tng dn nhit ln 120160
o
C. Thi gian
nng keo dai 23 gi va sau o mat c a i lam ngui.
2/ T malt kh:
Ly 1 t malt kh va ngp nc. Nng nhit cua nc ln 7075
o
C va
duy tr nhit nay trong 1 gi. Sau o malt c vt ra, rao va em nng
nhit 160
o
C.
Hoc co th thc hin theo phng an khac: Ly malt kh cho ngm vao
nc trong 10 gi, ham m cua no se at 60%. Vt malt rao nc. Sy malt bng
thit b sy thung quay. Nhit tng dn ln 70
o
C va gi nhit nay trong 23
gi. Sau o nhit c tng nhanh ln 170
o
C. Thi gian nng malt phu thuc
vao yu cu v mau sc va hng v cua san phm.

Trang 65
4.1.9b. Malt ca ph:
Malt ca ph co mau ca ph sm, co mui ging mui ca ph. No c s dung
trong san xut bia vi ham lng 25% nhm tng cng mau cho bia.
Malt ca ph c san xut t malt kh thanh phm bng cach cho nng
trong thung quay nhit 210225
o
C. Thi gian nng phu thuc vao yu cu v
mau sc cua san phm.
4.1.9c. Malt diastilin:
La loai malt cha hoat lc cao nhom enzim diastaza va c s dung b sung
trong trng hp malt nguyn liu co kha nng ng hoa kem hoc s dung nhiu
nguyn liu thay th.
Loai malt nay c san xut t hat ai mach cht lng loai 2 co ham lng
protein cao, m mm nhit thp, keo dai 10 ngay m. Malt ti c sy
nhit thp hn 50
o
C.
4.1.9d. Malt melanoid:
Con goi la melan, la loai malt en co mui thm rt manh, cha nhiu
melanoid. No c s dung trong san xut bia en vi ham lng 1012% nhm
lam cho san phm mang v ngot m, hng v c trng va cai thin kha nng tao
cung nh gi bot cho bia.
Melan c san xut t ai mach co ham lng protein cao. m mm c
tin hanh nhit 22
o
C trong thi gian 1 ngay m. Sau o malt c vun thanh
ng trong 2 ngay m va nhit cua khi hat se tng n 50
o
C. Duy tr m mm
nhit nay cho n khi kt thuc (khoang 2436 gi). Sau khi m xong malt
c sy theo ch sy malt en.
4.1.9e. Malt proteolin:
y la loai malt co cha khoang 2% axit lactic va c s dung trong san
xut bia vi ham lng 2,5% nhm lam tng chua cua khi nu, tao iu kin
thun li cho qua trnh thuy phn.
san xut malt nay, ngi ta tin hanh nh sau:
- Chun b canh trng vi sinh vt: ly dch ng loc sach ri cy vi khun
lactic vao (thng s dung Bacterium Delbrucckii) nui. Ngay th nht nui
nhit 47
0
C, cac ngay tip theo ha xung con 42
0
C. nhit 47
0
C trong vong

Trang 66
12h ham lng axit lactic a co th tch luy n 1,5% so vi khi lng canh trng.
Toan b canh trng (dch ng a ln men lactic) em thanh trung va lam ngui
n nhit thng.
- Chun b hn hp: ly malt ti sau khi a kt thuc qua trnh m mm
theo ch m malt vang em ngm trong canh trng a chun b trn. Thi
gian ngm keo dai cho n khi malt hut c 2% axit lactic so vi trong lng cht
kh cua no.
- Sy malt ti theo ch sy malt vang.
4.2. Hoa houblon:
Hoa houblon la nguyn liu c ban th hai trong cng ngh san xut bia. No
c con ngi bit n va a vao s dung 3000 nm trc cng nguyn.
4.2.1. Vai tro cua hoa houblon i vi cng ngh bia:
Hoa houblon c s dung trong san xut bia nhm muc ch:
- Truyn mui thm va v ng cho bia.
- Tng kha nng tao bot va gi bot cho bia.
- Tng kha nng sat trung cho bia.
Do tnh nng cc k quan trong nh vy nn hoa houblon la nguyn liu
khng thay th c trong cng ngh san xut bia.
4.2.2. Cac cht co gia tr cua hoa houblon i vi cng ngh bia:
Hoa houblon (Humulus lupulus) la loai thc vt lu nin n tnh, thuc ho
Gai meo (cannabinaceae). Trong cng ngh san xut bia ch s dung hoa cai cha
thu phn. Nu hoa a thu phn th gia tr cng ngh cua no b giam di. Chnh v vy
ma ngi ta phai tin hanh loai bo ngay nhng cy c trong vn houblon.
Thanh phn hoa hoc cua hoa houblon bao gm nhiu cht, nhng nhng cht
co gia tr i vi cng ngh san xut bia la: ch t ng, tinh du va tanin.
4.2.2a. Cac cht ng:
Cht ng co vai tro rt ln trong san xut bia. No truyn cho bia v ng du,
tng cng sc cng b mt cua bia nn gop phn gi bot lu tan va no co tnh
khang khun nn lam tng bn sinh hoc cho bia.
Thanh phn cht ng cua hoa houblon bao gm cac axit ng va nha ng:
1/ Axit ng:

Trang 67
- - axit ng: y la cu t cht ng quan trong nht va bao gm sau hp
cht la humulon, cohumulon, adhumulon, prehumulon, posthumulon va 4-
deoxyhumulon.
Kha nng hoa tan cua -axit ng vao trong nc khoang 500mg/l, trong
dch ng th t hn va trong bia th hu nh khng ang k (1030mg/l). kim
cua dung mi cang cao th kha nng hoa tan cua chung cang nhiu.
giai oan houblon hoa cac hp cht humulon khng trc tip hoa tan vao
dch ng ma phai qua qua trnh ng phn hoa. Cac san phm ng phn nay co
kha nng hoa tan va cho ng cao hn nhiu so vi cac hp cht nguyn thuy.
- -axit ng: nhom nay bao gm bn hp cht la lupulon, colupulon,
adlupulon va prelupulon. So v i humulon th lupulon t ng hn nhng lai co tnh
khang khun cao hn.
Kha nng hoa tan trong nc, trong dch ng cua -axit ng thp hn rt
nhiu so vi -axit ng. Khi houblon hoa, lupulon cung b ng phn hoa va hoa
tan nhng vi tc va khi lng "nho giot".
Nu b oxy hoa, -axit ng chuyn thanh hulupon co kha nng hoa tan vao
dch ng kha hn so vi cht xut phat. Nu b oxy hoa tip tuc, hulupon se b
polyme hoa va tr thanh nha mm va sau o thanh nha cng.
2/ Nha ng:
Bao gm nha mm va nha cng:
- Nha mm: la polyme cua cac axit ng va cha xac nh c thanh phn
hoa hoc. Kha nng hoa tan vao dch ng cao hn -axit ng nn chung tao ra lc
ng kha ln. No la hp phn co gia tr cua cht ng.
- Nha cng: cung la polyme cua cac axit ng nhng mc cao hn
nhiu so vi nha mm. Chung c hnh thanh trong qua trnh sy va
bao quan. Cu t nay hu nh khng hoa tan vao nc va dch ng,
chung thng b thai ra ngoai theo cn lng. y la hp phn khng co
gia tr trong cng ngh san xut bia.
4.2.2b. Tinh du:
Tinh du cua hoa houblon hoa tan vao dch ng, tn tai trong bia va tao
cho no mui thm c trng, nhe nhang va d chu.

Trang 68
Thanh phn hoa hoc cua tinh du hoa houblon rt phc tap, bao gm trn 100
hp cht khac nhau, phn ln la nhng terpen, ru, xeton, aldehid, ester va axit.
Trong qua trnh un si dch ng vi hoa houblon co n 98% lng tinh
du bay ra ngoai theo hi nc, ch con lai 2% tn tai trong bia. Mc du con lai t
nhng lng tinh du nay quyt nh hng thm cua bia, nht la bia vang.
4.2.2c. Tanin:
Tanin cua hoa houblon la cac polyphenol thuc nhiu nhom khac nhau nh
cumarin, flavanon, catechin...
Tanin cua hoa houblon d hoa tan trong nc va trong dch ng. Do o,
trong qua trnh houblon hoa cac tanin hoa tan vao dch ng va d dang kt hp
vi protein cao phn t tao thanh cac phc cht khng hoa tan. Nh o ma loai
tr c cac cu t protein kho bi n tnh va kt lng ra khoi dch ng.
Tanin cua hoa houblon d b oxy hoa nn bao v nha houblon khoi b oxy
hoa. Mt khac, tanin cua hoa houblon con tham gia vao vic hoan thin v cho bia.

4.2.3. Bao quan hoa houblon:
gi cht lng cho hoa th nn bao quan hoa trong nhng iu kin sau:
- Bao quan nhit thp (gn 0
0
C) nhm km ham cac qua trnh hoa hoc va
han ch s phat trin cua vi sinh vt.
- Ngn chn s xm nhp cua khng kh vao hoa.
- Cach m tt
- Dung cac cht thch hp dit trung cho hoa (thng xng hi lu huynh).
4.2.4. Cac dang ch phm hoa houblon:
S dung hoa nguyn canh trong san xut bia co u im la bao toan c
cht lng, nhng co nhc im la kho bao quan, chim nhiu th tch va hiu qua
s dung khng cao.
khc phuc cac nhc im trn, trong ky thut san xut bia a cho ra
nhng ch phm sau:
1/ Ch phm dang bt:
- Bt humulon: canh hoa va lupulin c nghin thanh b t, khng c c.
- Bt lupulin: hat lupulin nghin, c c hoc.

Trang 69
2/ Ch phm dang cao:
Dung cac dung mi hu c chit li humulon va c c.
3/ Ch phm dang ng phn:
San phm ma trong o -axit ng a c ng phn hoa.
So vi hoa sy kh nguyn canh th s dung ch phm cua houblon co nhng
u im sau y:
- Giam c hao ph cht ng trong thi gian bao quan.
- Tng h s s dung hu ch cua cht ng va cac cu t khac.
- Cn ong chnh xac hn liu lng em s dung.
- Lc bo c h thng thit b loc ba hoa trong cac nha may bia.
- Giam bt c lng cht mau antoxianogen va cac cu t bt li khac cho
cht lng cua bia.
Chnh v ch phm hoa houblon co nhiu u im nh vy nn hin nay no
c s dung rng rai trong cng nghip san xut bia nhiu nc trn th gii.
4.3. Nuoc:
Trong bia thanh phm ham lng nc chim 7790%. Vi1 t l ln nh
vy, ta co quyn noi rng, nc la 1 trong nhng nguyn liu chnh san xut bia.
Trong nha may bia nc c s dung vi 1 lng ln v ngoai vic dung nu,
nc con dung vao cac muc ch khac nh x ly nguyn liu, trao i nhit, v sinh
sat trung thit b,...
Lng nc dung trc tip nu bia khng nhiu nhng no anh hng
nhiu n cht l ng cua san phm. Chnh v th, nc nu bia khng nhng oi hoi
co y u cac tiu chun cua nc ung ma cn phai co nhng yu cu ring ap
ng vi cng ngh san xut bia.
4.3.1. S anh hng cua nc n tin trnh cng ngh:
Ham lng cua cac mui trong nc rt khac nhau, do o kha nng tac
ng va anh hng cua chung n tin trnh cng ngh cung khac nhau, phu thuc
vao ham lng cac ion cu th co trong nc ma dn ti nhng anh hng sau:
- Thay i pH cua dch chao: nu trong nc giau cac mui bicacbonat se
lam giam chua nh phn cua dch chao khi chu ng tac dung vi cac mui

Trang 70
photphat cua malt. Ngc lai, nu trong nc giau mui canxisunphat th se lam
tng chua nh phn cua dch chao.
- Pha v s cn bng trong tin trnh ln men: nu trong nc co cha nhiu
st se rut ngn chu k sinh trng cua nm men va lam cho s cn bng trong tin
trnh ln men b xao trn. Nu trong nc giau nitric se gy c ch rt manh s phat
trin cua nm men.
4.3.2. S anh hng cua nc n cht lng cua bia:
S anh hng cua cac mui co trong nc n cht lng cua bia rt ln
nhng cho n nay ho vn cha nghin cu ht vn nay. Tuy thuc vao tng loai
mui ma lam cho bia co nh ng mui v bt thng:
- Nu trong nc cha nhiu SO
4
2-
th chung se gy cho bia v ng kho chu.
- Nu trong nc nhiu st se lam cho bia co mui v la.
- Mui NaCl vi ham lng 200mg/l se lam cho bia co v hai hoa.
4.3.3. Nhng yu cu c ban cua nc dung nu bia:
Nc nu bia trc ht phai trong sut, khng mau, co v d chu, khng co
mui v la va khng cha cac vi sinh vt gy bnh. Chun coli la 300ml va ch s
coli la 3.
Nc nu bia cn co cng trung bnh 56mg ng lng /l; co pH =
6.87.3; oxi hoa khng vt qua 12mg/l; ham lng cn kh khng vt qua
600mg/l. Ham lng cac kim loai:
- St khng qua 0.3 mg/l
- Mangan khng qua 0.05 mg/l
- Magie khng qua 125 mg/l
- Ch khng qua 0.1 mg/l
- ng khng qua 3 mg/l
- Kem khng qua 5 mg/l
- Flo khng qua 1mg/l
- Selen khng qua 0.05 mg/l
- Asen khng qua 0.05 mg/l
- Nitrat khng qua 35 mg/l
- Sunphat 6080 mg/l va khng vt qua 250 mg/l

Trang 71
Trong nc nu bia khng c co xianit, Hg, Ba, Cr, NH
3
, photphat,
sunphuahidro, nitrit.
4.4. Nguyn liu thay th:
Trong cng nghip san xut bia, vi muc ch giam gia thanh va a dang hoa
san phm, ngi ta a s dung mt s nguyn liu thay th malt ai mach.
4.4.1. Nguyn liu giau tinh bt:
Ngi ta co th s dung cac nguyn liu dang hat nh ai mach cha ny
mm, tiu mach, gao, ng a tach phi thay th malt ai mach.
Lng nguyn liu thay th c s dung tuy theo tng nc va tng loai bia.
Co nhng nc cm s dung nguyn liu thay th nhng cung co nhng nc s
dung vi t l cao (trn 50%). Khi s dung nguyn liu thay th nu bia vi t l
cao cn phai s dung thm cac ch phm enzim.
4.4.2. Cac nguyn liu giau ng:
Cac loai nguyn liu giau ng c b sung trc tip vao dch ng giai
oan houblon hoa. Co th s dung cac loai nguyn liu sau b sung: ng ma,
ng cu cai, ng glucose, ng nghch ao, mt tinh bt,... Khng nn s dung
ng vi t l ln thay malt trong nu bia v khi o se lam thay i ln t s
gia cac cht ng va khng ng, kt qua se lam giam cht lng cua bia.














Trang 72
II. Ky thut san xut bia:
4.1. Quy trinh cng ngh:





























Nguyn liu
Lam sach Ph liu
Hoa houblon
Nguyn liu a lam sach
Nghin
Nu Hi
Khi nu a ng ho a
Nc ngng
Nguyn liu a nghin
Loc va ra ba
Dch ng trong
Nc nong Ba hem
Houblon ho a
Ba hoa
Dch ng a tach ba hoa
Tach ba hoa
Hi
Dch ng a houblon ho a
Lng trong va lam lanh
Loc bia
Cn
Dch ln men
Ln men
Nm men
Nhn ging
Ba men
X ly
Ph liu
1/2
1/2
Bia
Thu hi CO
2
X ly
n nh
Cht tr loc
Cht tai lanh
Bia trong
Thanh phm Chit rot va thanh trung

Trang 73
4.2. Lam sach nguyn liu:
Malt va nguyn liu thay th trong qua trnh vn chuyn va bao quan co th
ln tap cht cho nn cn lam sach trc khi a vao san xut.
4.3. Nghin nguyn liu:
4.3.1 Muc ch cua qua trnh nghin:
Pha v cu truc cua t bao hat, lam tng b mt tip xuc vi nc nhm tao
iu kin thun li cho qua trnh thuy phn tip theo.
4.3.2. Yu cu cua vic nghin nguyn liu:
- Vo malt gi cang nguyn cang tt.
- Tao mt t l thch hp gia tm va bt sao cho thu nhn c hiu sut
chit cao nht, ng thi bao am vic loc dch ng nhanh va dch trong.
4.3.3. Cach tin ha nh:
nghin malt co 3 phng phap: nghin trang thai kh, nghin trang
thai m va nghin nc.
1/ Nghin kh:
Vi phng phap nay, nguyn liu sau lam sach c a i nghin. Ho
thng s dung cac may nghin truc nghin malt. Trong thc t san xut, hai
kiu may nghin truc c s dung rng rai hn ca la may nghin 4 truc va may
nghin 6 truc.
May nghin 4 truc, 1 sang c dung trong trng hp malt co nhuyn
tt, hoc san xut cac loai bia ph thng. May nghin 6 truc, 4 sang c dung
trong trng hp malt co cht lng kem, hoc san xu t cac loai bia co cht lng
cao.
2/ Nghin m:
Vi phng phap nay, malt trc khi vao thit b nghin phai c phun m
b sung thm 2% bng nc si hoc bng hi co nhit khng vt qua 105
0
C.
Phun m cho malt trc luc nghin nhm hai muc ch:
- Lam cho vo m bao toan trang thai sau khi nghin.
- Lam trng n cac si dang keo cua ni nhu.
Thit b nghin malt m khng co g khac so vi nghin malt kh, ngha la co
th s dung may nghin bn truc, sau truc, hai truc hoc ba va nm truc.

Trang 74
3/ Nghin t:
Nghin t la malt c nghin vi nc theo t l phi trn nht nh.
nghin th nc phun vao malt theo t l 70lit cho 100kg malt. Nhit cua nc la
3037
o
C. Sau khi phun u lng nc th khi malt c ngm trong 20phut. Vi
thi gian va lng nc phun nh vy, ham m cua malt se at n 2535%. Tip
theo la tin hanh nghin malt va sau o bt nghin phai c phi trn ngay vi
nc tao ra sa malt.
Qua trnh nghin t c thc hin bng may nghin co cu truc khac vi
cac loai may nghin kh.
u im cua phng phap nghin malt t la rut ngn c thi gian loc ba
khoang 1020%, t o co th khai thac qua trnh san xut theo hai hng:
- Vn gi nguyn khi lng cua tng me nu nhng thi gian thao tac c
rut ngn
- Vn gi nguyn thi gian thao tac nhng co th tng lng san phm trong
mt me nu hoc tng s me nu trong mt ca.
4.4. Nu nguyn liu:
4.4.1 Muc ch:
Chuyn cac cht t trang thai khng hoa tan sang trang thai hoa tan nh tac
ng cua enzim co sn trong malt.
4.4.2. Cac yu t anh hng n qua trnh nu:
1/ Enzim:
Cng cua cac qua trnh thuy phn nh xuc tac cua cac enzim khi nu bia
phu thuc nhiu vao ham lng va hoat tnh cua cac enzim co trong malt. Malt vi
cht lng bnh thng co thi gian ng hoa t 1525 phut th hoat tnh amylaza
cua no u thuy phn tinh bt co trong ban thn no sang dang hoa tan. Khi nu bia
co s dung 1 lng ln cac nguyn liu thay th th phai b sung thm cac ch phm
enzim.
2/ Nng c cht:
Nng cua khi nu cang ln th nht cua hn hp cang tng nn qua
trnh thuy phn xay ra cang kho. Do o trong nu bia, tt nht ch nn thc hin cac
khi nu co nng 16% tr lai.

Trang 75
3/ Nhit :
Mi loai enzim cua malt co nhit ti thch khac nhau. Trong qua trnh nu
bia cn tao iu kin thun li v nhit cho tt ca cac enzim hoat ng. Enzim
-amylaza thch hp nhit 7075
o
C, -amylaza thch hp nhit 6365
o
C,
proteaza 4852
o
C, amylophotphotaza 70
o
C. Tuy nhin, vung nhit ti u cua cac
enzim con phu thuc vao pH cua mi trng. Noi chung, pH cang tng vung nhit
ti u cung tng theo.
4/ pH cua mi trng:
Cac enzim khac nhau co pH ti thch khac nhau. Enzim -amylaza thch hp
pH = 5,7; con -amylaza = 4,8.Trong qua trnh nu, vic iu chnh pH qua nhu
mc khac nhau rt kho, do o ch cn gi pH mc ma hu ht cac enzim (nht la
amylaza va proteaza) hoat ng c. Gia tr pH cua mi trng phu thuc vao
nguyn liu va nc dung nu bia. Khi s dung nhiu nguyn liu thay th hay
dung nc nu co kim cao th pH cua khi nu co th at 5,96. Nu khi n u
co pH cao th nn tin hanh axit hoa qua trnh thuy phn xay ra thun li hn.
4.4.3. Cac qua trnh xay ra khi nu bia:
Cac qua trnh xay ra trong nu bia co th chia ra lam 2 nhom: qua trnh
enzim va phi enzim.
1/ Qua trnh enzim:
Di tac ng cua cac enzim, cac cht co trong nguyn liu b thuy phn va
chuyn sang trang thai hoa tan.
- Di tac dung cua h enzim amylaza, tinh bt se chuyn thanh cac loai
ng khac nhau va dextrin.
- Di tac dung cua h enzim proteaza, protein se b thuy phn thanh axit
amin va cac polipeptit bc thp.
- Di tac ng cua enzim phitaza, phitin b thuy phn va giai phong H
3
PO
4
.
- Di tac ng cua h enzim xitaza dn n s thuy phn hemixenluloza va
1 s cac cht khac cua nguyn liu tao thanh glucoza, xiloza, arabinoza va cac
dextrin.
2/ Qua trnh phienzim:

Trang 76
- S kt lng va bin tnh protein: di tac ng cua nhit cao, mt phn
protein b bin tnh va ng tu.
- Xay ra phan ng tao thanh melanoid.
- Phan ng gia cac mui cua nc va photphat co trong khi chao.
- Hoa tan cac thanh phn d hoa tan cua malt vao dung dch.
4.4.4. Cac phuong phap nu bia:
nu bia co 2 phng phap:
4.4.4a. Phng phap ngm:
c trng cua phng phap nay la toan b khi nu c nng va gi nhit
tai cac mc theo yu cu cua cng ngh (4550
o
C; 6565
o
C va 7075
o
C) trong 1
thi gian thch hp. Sau o co th nng nhit cua toan khi nu ln 78
o
C va
chuyn sang thit b loc.
4.4.4b. Phng phap un si:
c trng cua phng phap nay la trch 1 phn (phn c) cua khi nu em
un si, sau o trn ln vi phn cha un si nng nhit ln mc thch hp
va gi nhit o trong 1 thi gian cn thit. Co th tin hanh un si 1 ln, 2 ln, 3
ln.
4.5. Loc djch duong:
4.5.1. Muc ch:Nhm tach ht cac cht hoa tan ra khoi cht khng hoa tan.
4.5.2. Cach tin hanh:
Qua trnh loc dch ng bao gm 2 cng oan: loc dch ng va ra ba.
u tin ta tin hanh thu ht dch ng co trong khi nguyn liu. Sau o
ra ba nhm muc ch thu hi ht cac ch t con sot lai trong ba. tng cng
qua trnh khuch tan cua cac cht nn dung nc nong t 7578
o
C ra, khng
nn dung nc nong hn 78
o
C ra ba v se lam v hoat enzym amylaza.
tin hanh loc co th dung thit b loc khung ban hoc thung loc.
4.6. Houblon hoa:
Qua trnh un si dch ng vi hoa houblon goi la houblon hoa.
4.6.1. Muc ch:

Trang 77
Muc ch cua qua trnh nay la truyn cho bia mui va v cua hoa houblon,
lam cho dch ng n nh v thanh phn va co nng thch hp theo yu cu,
lam keo tu cac protit, v hoat cac enzim va thanh trung dch ng.
4.6.2. Cac qua trnh xay ra:
1/ S hoa tan cac cht cua hoa houblon vao dch ng:
S hoa tan cac cht ng cua hoa houblon a lam thay i mui va v cua dch
ng. hoa tan cua cac axit ng vao nc va dch ln men khng ln. Nhng
khi un si cac cht nay b ng phn hoa va d hoa tan hn vao dung dch.
Tinh du cua hoa houblon phn ln b bay hi theo hi nc khi un si,
trong dch ln men ch con lai 1 phn rt t cua tinh du va no gop phn lam cho bia
thm.
2/ S keo tu va kt tua protein:
S co mt cua protein hoa tan trong dch ln men co th la nguyn
nhn lam uc bia nhiu dang khac nhau va lam giam bn sinh hoc cua bia.
Trong qua trnh houblon hoa cac protein n gian nh albumin, globulin, ...se b
bin tnh va ng tu.
Ngoai ra, trong qua trnh o con tao ra cac lin kt protein - tanin. Cac
protein phc tap va cac san phm thuy phn cua chung nh albumoza, pepton mang
in tch dng nn lin kt vi tanin mang in tch m.
Qua trnh keo tu protein phu thuc vao pH, nng dch ng, thi gian va
cng un si, s co mt cua cac tanin. Qua nghin cu ngi ta thy rng, pH
ti thch keo tu protein la 5,2. Nng dch ng cang cao th thi gian un si
cang keo dai.
3/ Cac phan ng melanoidin va s caramen hoa:
Khi un si dch ng nhit cao (105107
o
C) trong thi gian dai a
xay ra cac phan ng Maiard va caramen. Luc o trong dch ng se tao ra nhiu
cac san phm khac nhau va gop phn n nh thanh phn cua dch ng, ng thi
co tac ng tch cc n vic nh hnh cac san phm sau nay.
4/ S tng mau va nng cua dch ng:
Qua trnh houblon hoa a lam tng thm mau cua dch ng. mau
tng la do cac san phm cua phan ng caramen, phan ng melanoidin va cac cht

Trang 78
mau cua hoa houblon tao nn. Mc tng mau cua dch ng phu thuc vao
cng , thi gian un si, phu thuc vao nng va pH cua dch ng. Dch
ng cang c khi un si mau cua no tng cang nhiu va pH cang cao th mau
cua dch ng cang m.
Khi un si dch ng vi hoa houblon 1 phn nc b bc hi do o nng
cua dch ng tng ln so vi ban u.
4.6.3. Cach tin hanh houblon hoa:
4.6.3a. Ky thut un si:
Dch ng ban u va nc ra ba c trn ln vao nhau trong thit b
houblon hoa. Yu cu phai gi nhit cua hn hp nay khng nho hn 70
o
C.
gi c dch ng nhit o cn phai cung cp nhit cho no. Trong qua trnh
cung cp nhit phai tnh toan nh th nao o khi qua trnh ra ba va kt thuc th
dch ng cung va si. Khng nn dch ng cha si trong thi gian qua dai.
V nh vy se tao iu kin cho oxi khng kh tip xuc vi dch ng va dn ti
cac phan ng oxi hoa lam giam cht lng cua dch ng.
Thi gian houblon hoa trung bnh la 2h va khng nn t hn 1,5h va khng
qua 2,5h.
anh gia kt thuc qua trnh un si ngi ta phai ly mu kim tra v tc va
mc trong cung nh nng cht hoa tan cua dch ng.
1 s nc, ngi ta s dung cac bin phap khac nhau x l hoa houblon
ring ri mi tin hanh un si.
4.6.3b. Lng hoa houblon cn dung va phng an nap:
Lng hoa cn nu vi dch ng dao ng trong 1 khoang rt rng:
100700g/100l. Lng s dung nay phu thuc vao yu cu mc ng cua tng
loai bia, cht lng cua hoa, thanh phn hoa hoc cua nc va nhiu yu t khac.
Trn thc t nc ta cung nh 1 s nc khac, xac nh lng hoa cn
dung, ho cn c vao:
- Th hiu cua ngi tiu dung.
- H thng thit b hin ang s dung.
- Lc ng cua hoa khi du ng.

Trang 79
Hoa houblon c nap vao ni nu nhiu dang khac nhau vi nhiu phng
an. Co th dung hoa nguyn cha ep thanh banh hoc a ep thanh banh, co th
dang nguyn canh hoc dang bt nghin hoc dang cao hoa. Con phng an nap
hoa th co th chia lam 2 ln, 3 ln hoc thm ch n 4 ln, nhng du phng an
nao cung vn bao am cac yu cu sau y:
- u lc ng cho bia ma chi ph nguyn liu t nht.
- u cac cht va thi gian cn thit kt lng protein
- Bao am lng hng tn tai trong bia.
- D thao tac va hiu qua kinh t cao.
4.6.3c. Tach ba hoa:
Sau khi un si xong, dch ng c chuyn sang thu ng loc ba hoa t
di thit b un si. Tip theo dch ng nong c chuyn i x l tip con ba
c ra sach bng nc nong hoc dch ng. Nc ra ba hoa c dung vao
vic ng hoa me sau hoc b sung vao dch ng phn oan nu hoa.
4.7. Lng trong va lam lanh djch ln men:
4.7.1. Muc ch:
- Ha nhit cua dch n nhit ln men.
- Tach cn cho dch ng.
- Bao hoa oxy cho dch ln men.
4.7.2. Cac qua trnh xay ra:
4.7.2a. S hoa tan oxy vao dch ng:
bao am s phat trin bnh thng cua nm men th dch ng phai cha
oxy vi ham lng khoang 6mg/l. Do o, trong giai oan nay cn phai b sung thm
oxy cho dch ng.
S hoa tan cua oxy vao dch ng phu thuc vao nhit , b day lp dch,
nng va ca s chuyn ng cua dch ng. hoa tan cua oxy vao dch ng
tng khi nhit va nng cua dch giam. Con tc lin kt hoa hoc cua no lai
giam khi nhit cua dch giam. Ngi ta thy rng, nhit ln hn 85
0
C lng
oxy chi ph cho cac phan ng nay ln hn 5 ln so vi nhit 45
0
C. Khi nhit
nho hn 40
0
C cac phan ng nay hu nh b nh ch. V vy, ch nn tin hanh nap
oxy cho dch ng nhit thp.

Trang 80
4.7.2b. S tao thanh va kt tua cac cn:
Trong qua trnh un si dch ng vi hoa houblon, trong dch ng tao
thanh nhiu kt tua vi kch thc khac nhau. Khi dch ng trang thai tnh, cac
kt tua nay se co chiu hng ri xung ay thung theo nguyn l ri t do. Tc
ri cua chung phu thuc vao khi lng ring cua no.
Khi lam ngui dch ng n nhit 60
0
C th hu ht cac cn co kch
thc tng i ln ma mt thng co th trng thy c (goi la kt tua nong hay
cn th) a kt lng. Tip tuc ha nhit n nhit ln men th cac hat co kch
thc be hn (goi la kt tua lanh hay cn mn) vn kt tua.
Thanh phn hoa hoc cua cac cn th chu yu la protein, cac hp cht
polyphenol, cac hp cht ng, cac cht khoang va mt lng khng ang k cac
hp cht khac. S co mt cua cac loai cn nay trong dch ln men se gy xao trn
giai oan u cua qua trnh ln men va khi k t lng se lam cho nm men b bn.
Cho nn v nguyn tc phai loai chung ra khoi dch ng.
V thanh phn cua cn mn cha xac nh c chnh xac. Nhng chc chn
la trong o cha rt nhiu cac phc cht protein-polyphenol. Khi lng cua cac kt
tua mn khoang 810g/100l, t hn kt tua nong 1015 ln. S anh hng cua chung
n tin trnh ln men va cht lng san phm theo cac nha nghin cu cung co y
kin trai ngc nhau.
4.7.2c. S bay hi nc:
Khi lam lanh dch ng co mt phn nc nht nh b bc hi. Do o, th
tch cua dch ln men se giam va nng cua no se tng. Nng cu a dch ng
tng ln nhiu hay t phu thuc vao phng phap va thit b lam lanh, no dao ng
khoang 0,41,2%.
4.7.3. Phng phap thc hin:
Co 3 phng phap tin hanh lam lanh va lng trong dch ng.
- Phng phap 1: dch ng sau khi houblon hoa c tin hanh tach ba hoa
va a i lam ngui trong thit b lng cho n nhit 60
o
C. Tip theo phn dch
trong c cho qua thit b lam lanh ban mong a v nhit ln men. Phn
cn c cho qua may li tm thu hi dch ng con sot va phn dch nay cung
c a i lam lanh cho ln men, con cn th loai bo.

Trang 81
- Phng phap 2: sau khi tach ba hoa xong, dch ng c a i tach cn
thit b lng whilpool. Sau o phn dch trong cung c a i lam lanh va phn
cn cung cho qua may li tm.
- Phng phap 3: sau khi tach xong ba hoa, dch ng c lam ngui s b
va lam lanh n nhit ln men. Tip theo dch ng c a qua may li tm
tach cn.
4.8. Ln men djch duong:
4.8.1. Muc ch cua qua trnh:
Di tac ng cua cac enzim co trong nm men, ng chuyn thanh ru va
CO
2
cung vi mt s cht khac gop phn tao nn hng v cho san phm.
4.8.2. Cac qua trnh xay ra:
Ln men bia la mt qua trnh phc tap va dn ti nhiu bin i su sc trong
dch ng. Qua trnh ln men bia chia ra lam 2 giai oan: ln men chnh va ln
men phu. Cac qua trnh c ban xay ra trong qua trnh ln men la:
4.8.2a. Qua trnh sinh ly:
Qua trnh nay c th hin bng s sinh san cua nm men va no ch xay ra
trong thi k u cua qua trnh ln men chnh. Luc o, trong dch ln men xay ra
ng thi s sinh san cua nm men va s ln men. Nhng trong iu kin ln men
bnh thng s sinh san cua nm men kt thuc xa trc khi ln men chnh xong.
4.8.2b. Qua trnh sinh hoa:
Qua trnh sinh hoa c ban trong ln men la s chuyn cac ng tha nh ru
va CO
2
. Phn ln cac cht chit c trong dch ln men la hyratcacbon, trong o
cha: fructza 13%, glucoza 38%, saccaroza 26%, maltoza 3850%,
mantotrioza 1119%, mantotetraoza 26%, dextrin 1422%. Nh vy phn ln cht
chit (75%) la ng ln men c. Phn khng ln men c chu yu la dextrin,
protein va cht khoang.
S chuyn hoa ng thanh ru va CO
2
xay ra chu yu trong thi k ln
men chnh, con trong ln men phu no din ra chm chap vi mt ham lng ng
nho. Ngoai ru va CO
2
, trong qua trnh ln men con tao ra nhiu san phm phu.
Nhng san phm phu nay u co vai tro quan trong trong vic hnh thanh hng va

Trang 82
v cua bia. Vai tro o co th la tch cc ma cung co th la tiu cc. Cac san phm
phu bao gm:
- Glyxerin: no c hnh thanh chu yu trong qua trnh ln men chnh. Theo
Pasteur th lng glyxerin trong qua trnh ln men co th tch tu n 3g/l. Glyxerin
la mt cu t rt quy i vi bia v no lam "mm" v va lam tng thm m a
cho san phm.
- Ru bc cao: lng va thanh phn cac loai ru bc cao phu thuc vao
ngun gc cua c cht, loai va chung nm men c s dung va nhit cua mi
trng ln men. trong bia cha cac loai ru bc cao nh: propylic, izopropylic,
butylic, izobutylic, amylic, izoamylic va nhiu loai khac. Khi lng cua chu ng dao
ng trong mt khoang rng 2095mg/l, nhng thng thng la khoang 5060g/l.
Ham lng ru bc cao c tao thanh chu yu giai oan ln men chnh,
c bit pha logaric. cac pha sau chung c tao thanh t hn. Sang giai oan
ln men phu th co tng nhng khng ang k, trong nhiu trng hp ngi ta con
thy ham lng cua chung giam i.
Tng loai ru bc cao u tao cho bia co hng v ring bit. Nhng nhn
chung nhng hng v o khng phai la c trng cho bia. Do o, cac loai ru bc
cao gy anh hng tiu cc n tnh cht cam quan cua bia.
- Axit hu c: y la san phm phu thng trc cua qua trnh ln men ru.
Trong ln men bia tao thanh cac axit nh: lactic va citric vi ham l ng
150200mg/l trong iu kin ln men bnh thng; axit susinic 6070mg/l; axit
axetic 80100mg/l; axit formic n 30mg/l va mt s cac axit khac.
-Ester: la san phm phu khng thng trc cua qua trnh ln men v no khng
phai la san phm tao thanh t hoat ng sng cua t bao nm men ma la kt qua cua
s tng tac gia axit va cac loai ru. Loai ester chim khi lng nhiu nht la
etyl axetat 1520mg/l. Ngoai ra, con co cac ester khac nh izoetyl formiat, izoamin
axetat... Tng lng cac ester co trong bia dao ng khoang 3080mg/l. Vi ru
etylic cung axit cacbonic co th tham gia phan ng tao thanh cac ester mono va
dietylcacbonat khng bn vng.
Ester co y ngha quan trong trong vic hnh thanh vong thm cua bia. Chung
c tao ra chu yu trong qua trnh ln men chnh va mt phn nho c hnh thanh

Trang 83
trong ln men phu. iu kin nhit ln men ni, ester c tao thanh nhiu hn
so vi ln men chm. Trong cung mt iu kin, nm men ni tao ra nhiu ester hn
so vi nm men chm.
- Aldehyd: la san phm phu thng trc cua qua trnh trao i cht nm
men va cung co th c tao thanh qua con ng oxy hoa cac loai ru. Chim
nhiu nht trong bia la axetaldehyd 57mg/l. Tng lng aldehyd co trong bia dao
ng 910mg/l. iu kin ym kh, lng aldehyd tao thanh t hn so vi iu
kin hiu kh.
mc va phai (1015mg/l), aldehyd lam tng thm hng cho bia,
nhng nu cao qua th vai tro cua chung lai tr thanh tiu cc. Trong giai oan ln
men phu ham l ng cua chung co trong bia giam i rt nhiu.
- Axetoin, diaxetyl va 2,3-butandiol: ba hp cht nay thu nhn c chu yu
giai oan ln men chnh. Chung la san phm phu thng trc cua cac qua trnh ln
men ym kh va hiu kh. Trong 3 san phm trn th diacetyl la nguy him nht v
no co anh hng xu n mui v cua bia va tac ng manh n h thn kinh cua con
ngi.
Diacetyl c hnh thanh trong qua trnh ln men chnh va ham lng cua no
phu thuc vao iu kin ln men. Trong ln men phu ham lng cua no se giam
dn. Qua trnh kh diacetyl c coi la mt trong cac ch tiu hang u xem xet
va anh gia s tang tr bia a at yu c u hay cha.
- Hydro sunfua va mercaptan: ngun gc tao thanh cac hp cht nay la cac
hp cht cha gc sunfat, sunfit va cac axit amin cha lu huynh trong dch
ng. thi im ln men chnh, c bit la giai oan ln men phu va tang tr
bia non a xay ra qua trnh kh nhom disunfit (-S-S-) thanh cac nhom sunfohydrin
(-SH). Khi o co c hi cho s tao thanh cac san phm phu khng thng trc a
nu.
Sunfuahydro va mercaptan la nhng hp cht c bit co hai i vi mui v
cua bia. Theo s liu cua nhiu chuyn gia th ham lng cua chung co th ln ti
0,50,9mg/l. Nu dch ln men co cha nhiu cn ham lng cua chung con co th
cao hn.
4.8.2c. Cac qua trnh hoa l:

Trang 84
- S thay i chua va nng lc m: trong giai oan ln men chnh co s
thay i ln v chua nh phn. S d co s tng o la do s tao thanh CO
2
va
mt s cac axit hu c trong qua trnh ln men.
Tuy nhin s giam manh v pH (t trn 5,5 giam xung con di 4,5) khng
th giai thch bng s tao thanh cac axit h c v chung c sinh ra vi ham lng
t va kha nng phn li yu. Hin tng nay ch giai thch bng s pha v h thng
m trong dung dch ng. Kha nng m cua dch ng c hnh thanh va n
nh la nh cac mui phtphat bc 1 va bc 2 (chung n nh pH trong khoang
5,677,07). Trong thi k ln men, mt phn mui photphat b nm men hp thu, do
o nng lc m cua h thng nay giam i mt cach nhanh chong. Thay th vao o
la h thng "photphat bc 1, bicacbonat, axit cacbonic t do". Song song vi no ,
trong bia non lai c hnh thanh h thng m th hai "axit hu c, mui cua axit
hu c". Ca hai h thng nay du tao ra lc m khoang pH=4,275,67 va trong
qua trnh ln men kha nng o cua chung c gia tng.
- S thay i th oxi hoa - kh va cng mau: trong giai oan ln men
chnh, th oxi hoa - kh cua h thng cung b bin i ang k. S d nh vy v
trong qua trnh ln men chnh ham lng oxi cha trong dch ln men giam dn va
co s tao thanh cac cht co tnh kh.
Cng mau cua dch ng trong nhng ngay ln men cung b giam ang
k. Nguyn nhn la do cac hp cht polyphenol d b oxi hoa b kh va sau o b kt
l ng.
- S hoa tan CO
2
va tao bot: CO
2
sinh ra trong qua trnh ln men se c hoa
tan vao bia. Trong bia non cha 0,2% CO
2
. Trong qua trnh ln men phu no se c
b sung va bao am cho ham lng CO
2
co trong bia thanh phm khng nho hn
0,3%.
giai oan u cua qua trnh ln men, lng CO
2
tao ra cha nhiu, lai
nhit thp cho nn chung hoa tan ht vao dch ln men. giai oan sau cua qua
trnh lng CO
2
tao ra nhiu hn va trong dch ln men a hoa tan mt lng ang
k, cho nn CO
2
tao thanh luc nay se thoat ra ngoai di dang nhng bong bong nho
li ti. Trn b mt cua nhng bong bong nay hnh thanh mt lp co sc cng b mt
cua cac cht nh protein, polyphenol. Chnh do co lp sc cng b mt nay ma bong

Trang 85
bong kh CO
2
khng th giai thoat ma chung b lin kt hp thu lai vi nhau tao
thanh bot.
- S kt mang cua cac t bao nm men: hin tng nay xay ra sut thi k ln
men chnh, nhng c bit nhiu la nhng ngay cui cung, khi ma lng CO
2
tao
ra a t i va mt phn kha ln cac loai cn a kt tua xung ay thung ln men.
Khi kt tua, cac t bao nm men se keo theo s kt tua cua mt s cac cht
khac nn lam cho bia tr nn trong hn
4.8.3. Cac yu t anh hng n qua trnh ln men:
Noi n "tin trnh ln men" la phai noi n tp hp cac ch s:
- Tc phat trin cua sinh khi.
- Tc hp thu c cht ( giam c cht hang ngay).
- Mc hp thu c cht ( mc ln men).
- Nng cac san phm chnh va cac san phm phu c tao thanh trong qua
trnh ln men.
Cac ch s trn y trong qua trnh ln men chu anh hng cua rt nhiu
yu t. Quan trong nht la cac yu t sau:
4.8.3a. Cht lng cua nm men san xut:
thu nhn c cac loai bia co cht lng cao th yu t u tin cn c
thoa man la cht lng cua men ging.
Khi anh gia cht lng cua chung nm men san xut, cn xem xet cac ch s
sau y:
- Tc va mc ln men.
- Ham lng va san phm phu tao thanh.
- Tc va kha nng kt lng.
- Mc suy giam cac c tnh ky thut (tc la mc thoai hoa).
-Kha nng chng chu khi b t n cng.
Mt chung nm men phu hp va co cht lng tt, co th tai s dung n i
th 7 th 8 (sau mi ln ln men la 1 i).
4.8.3b. Lng nm men gieo cy ban u:
Lng nm men gieo cy ban u lin quan mt thit n tin trnh ln men
qua cac ch s sau:

Trang 86
-Thi gian thit lp c th cn bng ng gia cac qun th nm men
vi mi trng ln men (c cht ).
- Lng t bao nay chi, t y dn n lng cht hoa tan (cht dinh dng)
b tiu ph cho xy dng t bao mi va cng trao i cht trong t bao non.
- Thi gian ln men.
- Ham lng cac san phm phu tao thanh va t s tng quan gia chung.
Thi gian at c trang thai cn bng ng phu thuc vao lng nm
men gieo cy ban u. Nu mt gieo cy cang nhiu th thi gian o cang ngn
va ngc lai. Nu lng nm men gieo cy qua t, kha nng nay chi cua chung
khng th at c mc ti a cn thit. Trong trng hp nh vy, qua trnh ln
men b "", ngha la mc ln men thp, thi gian ln men keo dai.
Mt ti a cua lng nm men gieo cy ban u nu vt qua ngng
70.10
6
t bao/cm
3
th hiu qua mang lai khng c ro net (ngha la khng nn gieo
qua mt o).
4.8.3c. Nng cht hoa tan cua dch ng houblon hoa:
Nng cht hoa tan trong dch ng houblon hoa co anh hng rt ln n
s phat trin cua nm men va tc ln men. T thc t san xut, a chng minh
c rng. Dch ng houblon hoa co nng cht hoa tan 1112% ln men tt
hn cac loai dch ng co nng cao hn hoc thp hn.
Cng sinh san va phat trin cua t bao nm men khi ln men dch ng
houblon hoa vi nng trung bnh t l tuyn tnh vi ham lng cht hoa tan va
ham lng nit ch a trong o. Nu ham lng cht hoa tan trong dch ng
houblon hoa tng ln trn 14,5% th s sinh san cua nm men cung khng v th ma
tng ln, no dng 1 tr s xac nh. Trong 1 khoang xac nh nao o, khi m
c cua dch ng giam xung th cng sinh san va phat trin cua nm men
khng nhng giam ma ngc la se tng ln.
4.8.3d. Nhit cua dch ln men:
Nhit cua dch ln men va mi trng xung quanh co anh hng kha
manh n qua trnh ln men. nhit cao se thu nhn c cac kt qua:
- Thi gian ln men nhanh.
- Mt ti a at c cao hn so vi nhit thp.

Trang 87
- Ln men trit hn nhng ham lng cac san phm phu (c bit la
diaxetyl) tao ra nhiu hn.
- Lng sinh khi tao ra nhiu hn nhng lng t bao cht lai nhiu hn va
tc suy giam cac c tnh cng ngh cung nhanh hn.
- Kt qua cui cung nhn c la t s gia cac cu t trong bia khng cn
i, cht lng bia giam.
Mi loai nm men u co nhit thch hp cho s phat trin va ln men.
Vt qua gii han o, xet v goc cht lng san phm, se nhn c cac kt qua
m tnh.
4.8.3e. Ap sut b mt:
Ap sut b mt cua dch ln men anh hng trc ti p n cac qua trnh cng
ngh. No xac inh mc bao hoa CO
2
trong bia, ma hp cht nay lai la nhn t
c ch qua trnh ln men, c bit la giai oan u va giai oan logarit. nhit
thng, qua trnh ln men se b nh ch nu ap sut trong thit b ln men tng ln
n 34 kg/cm
2
. Chnh v le o ma trong thc t san xut t khi ngi ta cho ap sut
tng qua 1kg/cm
2
.
Ap sut ln men con anh hng n lng sinh khi tao thanh. Trong 1 gii
han xac nh, nu ap sut ln men cang cao th lng sinh khi tao thanh cang t, tt
nhin tng quan o khng phai la t l thun.
Ap sut ln men cung anh hng n trang thai sinh l cua nm men. Nu
nm men chu ap lc cao trong giai oan ln men th mc suy giam cac c tnh
cng ngh cua no cung nhanh hn, s th h nm men c tai s dung cung t hn.
Noi tom lai la nm men chong gia hn.
Khi qua trnh ln men bc sang thi k gn kt thuc th vic tng ap sut se
khng gy anh hng n s hoat ng cua nm men va tin trnh ln men. Ngc
la i no han ch c qua trnh oxi hoa, va lam tng bn cua bia. Trn c s kt
lun nay, cac h thng thit b ln men theo phng phap gia tc, trong giai oan
u cua qua trnh ln men, ngi ta khng ch ap sut 0,20,5kg/cm
2
, con sang
giai oan sau, ap sut co th duy tr mc cao hn la 1,21,3kg/cm
2
.
4.8.3f. Ham lng oxi va th oxi hoa - kh:

Trang 88
Ham lng oxi hoa tan trong dch ng anh hng trc tip n tc sinh
san cua nm men va lng sinh khi tao thanh. Trong cung 1 iu kin, dch
ng c suc kh, mt ti a cua nm men at ti 74.10
6
t bao/cm
3
, trong khi
o th dch ng khng suc kh, mt ti a ch at 45.10
6
t bao/cm
3
. S gia
tng mt t bao cc ai la du hiu cho ta bit rng, trong o lng t bao nay
chi nhiu hn, hoat ng sng nui t bao non din ra manh hn va do o cac san
phm phu tao ra cung nhiu hn.
Ham lng oxi hoa tan trong dch ng cung la yu t tac ng manh n
tc suy giam c tnh cng ngh cua nm men.
Nu trong dch ln men co lng oxi qua t th tc sinh san b han ch, tc
ln men b chm lai, hng va v cua bia khng at c mc cn co.
Lng oxi hoa tan trong dch ng houblon hoa ch nn khng ch nng
6,77 mg/l.
Trong qua trnh ln men, th oxi hoa - kh b thay i. Trong dch ng
houblon hoa GH dao ng trong khoang 2024. Sang giai oan ln men, no giam
xung 1011. GH thp hn 15, kha nng sinh san cua nm men b han ch rt
manh.
4.8.3g. Cng khuy ao dch ln men:
Cng xao trn dch ln men la 1 trong nhng yu t manh nht thuc y
nhanh qua trnh ln men.Y kin chung cua cac nha cng ngh hoc v s anh hng
cua yu t nay n tin trnh ln men va cht lng cua bia la hoan toan trung lp
nhau. Kha canh u im cua no la rut ngn c thi gian ln men nhng mt trai
cua no la bia cha qua nhiu cac san phm phu, c bit la r u bc cao va diaxetyl.
Hng v cua san phm sai lch nhiu so vi bia tiu chun. u im cua yu t nay
se c phat huy nu ta chon c 1 phng an va ch khuy ao dch ln men
thch hp. ng thi khuyt im cua no se c bu tr bng nhng u im cua
cac yu t khac.
4.8.3h. Nng cua san phm ln men:
San phm chnh cua qua trnh ln men la ru C
2
H
5
OH va kh CO
2
. Khi
nhng hp cht nay c tch tu n nng nht nh trong dch ln men th cac
hoat ng sng cua t bao nm men bt u b c ch. nng ru thp, di

Trang 89
2%, cac hoat ng cua nm men vn xay ra bnh thng, nhng khi vt qua 2% th
kha nng nay chi cua nm men bt u giam. Khi nng ru etylic tng ln n
5% th kha nng nay chi cua nm men hoan toan b chm dt, tuy rng qua trnh
ln men vn tip din. Nu nng cn ln dn 12%, qua trnh ln men b nh ch
hoan toan.
Kha nng chu ng cn cua cac chung nm men khac nhau la khac nhau.
No phu thuc vao kha nng thch ng va trang thai sinh l cua nm men.
4.8.4. Phng phap thc hin:
tin hanh ln men c dch ng th cn phai co nm men bia.
4.8.4a. Chun b nm men ging:
1/ Yu cu cua mt chung nm men bia: ba o am cho qua trnh ln men
c tin trin bnh thng va bia co cht lng th nm men phai u cac yu cu
sau:
- Co tc sinh trng va phat trin va phai.
- Co kha nng ln men nhanh chong nhiu loai ng khac nhau.
- Co kha nng kt tu tt vao cui thi k ln men chnh.
- Co kha nng gi c cac c tnh sinh ly, sinh hoa qua nhiu th h.
- Co kha nng chng choi tt vi nhng iu kin bt li cua mi trng .
- Cho bia co hng v tt, t cac san phm phu khng mong mun, nht la
diaxetyl.
2/ Cac chung nm men bia: da vao nhit ln men, ngi ta chia cac
chung nm men bia ra lam 2 loai: chu ng nm men ni va chung nm men chm. Hai
chung nm men nay khac nhau v nhiu c tnh sinh ly, sinh hoa nh nhit ln
men, tc sinh trng va phat trin, kha nng ln men cac loai ng v.v...
3/ Nui cy nm men ging: trong nha may bia nm men ging c s dung
i 2 dang la nm men ging thun khit va sa men.
- Nui cy nm men ging thun khit: gm hai giai oan la nui cy trong
phong th nghim va nui cy san xut.
Trong phong th nghim nm men ging c nui cy tun t t th tch
nho (10ml) cho n khi at 510l. Sau o, tip tuc nhn ging trong cac thit b
chuyn dung t trong phong bn canh phn xng ln men. Trong qua trnh nui

Trang 90
nm men ging cn phai khng ch cac iu kin ky thut nh nhit , pH, nng
cua dch ng, thanh phn cua mi trng dinh dng, tnh v trung ... mt
cach nghim ngt.
- Thu hi va x l sa men: sau khi ln men chnh xong, cac t bao nm men
kt tua trn ay thit b ln men thanh lp day. Trong thc t san xut ho thng thu
lai lp nm men gia ri em x l va tai san xut. S tai s dung nay c thc
hin cho n khi nao nm men ging co hoat lc ln men yu hoc b nhim khun.
4.8.4b. Cac phng phap ln men:
1/ Ln men c in: y la phng phap ln men co t lu i, qua trnh ln
men chnh va ln men phu c thc hin trong hai thit b ring bit. Thi gian ln
men phu thuc vao nng cht hoa tan ban u cua dch ng va ch nhit
trong thi gian ln men o. Qua trnh ln men chnh c thc hin ap sut
thng, con qua trnh ln men phu c thc hin di ap sut d 0,30,7atm. T l
nm men ging c s dung khoang 0,40,6l/100l dch ng.
Thit b ln men c ch tao t nhiu loai vt liu khac nhau va thng co
dang thn tru ay cn hoc chom cu.
2/ Ln men mt pha: o la qua trnh ln men chnh va ln men phu c
thc hin trong cung mt thit b. Phng phap ln men nay c thc hi n trong
nhiu loai thit b co hnh dang khac nhau. S iu chnh nhit ln men nh vao
cac ao lanh co trong thit b. T l nm men ging c s dung cao hn so vi
phng phap c in. Thi gian ln men cung c rut ngn lai. Vi phng phap
ln men nay se giam bt tn tht va cac chi ph cho qua trnh san xut.
3/ Ln men lin tuc: la qua trnh ln men c thc hin trong mt day thit
b c ni vi nhau bng cac ng chay chuyn. Phng phap nay cung giam c
chi ph va rut ngn c thi gian ln men so vi phng phap c in. Tuy nhin
phng phap nay d dn ti s nhim khun hang loat.
4.9. Lam trong bia:
Trong qua trnh ln men phu va tang tr, bia a c lam trong mt cach t
nhin nhng cha at n mc cn thit. Bia con uc la do s co mt cua nm
men, cac hat phn tan c hoc, cac hat dang keo. Tt ca cac phn t nay nu con tn

Trang 91
tai trong bia se la giam bn cua no. Do o bia cn c lam trong trc khi rot
chai.
lam trong bia ngi ta co th loc hoc li tm. Khi s dung cac thit b loc
cn phai dung cht tr loc mi bao am bia trong. Cac cht tr loc co th dung trong
cng nhg san xut bia la x bng, si xellulo, bt diatomit...
4.10. n djnh bia:
Bia sau khi loc la mt cht long bao hoa CO
2
, khi chuyn bia t thung ln
men phu i loc va vao thung cha th kha nng gi CO
2
cua bia b giam. khi
phuc lai s bao hoa CO
2
ban u cua bia th sau khi loc bia phai c gi mt thi
gian nht nh di ap sut cua CO
2
. Do o, bia sau khi loc c a vao thung
cha va gi nhit 0,51
o
C, di ap sut cua CO
2
trong thi gian 412h.
tranh khng kh xm nhp th nn dung CO
2
a bia vao hoc giai phong bia
khoi thung cha.
4.11. Chit bia:
tin li cho vic tiu thu, bia co th rot vao lon, chai hoc cac thung nho.
Thung va lon cn phai trang nha bia. Chai dung rot bia phai co mau ti nh
xanh m hoc mau nu. Khng nn dung cac chai co mau sang rot bia v thuy
tinh mau sang cho cac tia sang mt tri i qua. Di tac dung cua cac tia sang mt
tri trong bia se xay ra cac phan ng quang hoa th mt s hp cht cha lu huynh
t ch khng co mui se b kh thanh mercaptan hoc nhng cht tng t gy mui
kho chu cho bia va khng co li cho sc khoe cu a ngi tiu dung.
Trc khi rot, bao b phai c ra va sat trung k bng nc nong va dung
dch NaOH 2%. Bia phai c rot trong iu kin ng ap nu khng se tao nhiu
bot lam bia mt CO
2
va kho rot y theo yu cu.
Dy chuyn rot bia vao chai bao gm cac khu: ra chai, kim tra chai, rot
bia vao chai, ong nut chai, kim tra kn cua nut sau khi ong, thanh trung bia va
dan nhan. bao am chai ong kn, yu cu chai a vao rot bia khng c me
ming va co kch thc ung theo quy nh.
4.12. Cac phuong phap nng cao d bn cho bia:
4.12.1. Khai nim v bn:

Trang 92
bn cua bia la thi gian k t luc rot bia vao chai cho n luc bia b uc
hoc tao kt tua nhit quy nh (20 hoc 25
o
C). S tao uc do nhiu nguyn
nhn khac nhau, co th do vi sinh vt gy nn va cung co th do cac nguyn nhn
khac. Da vao nguyn nhn tao uc ma chia ra bn sinh hoc va bn hoa l.
Bia co th b uc do nm men, do vi khun. S uc do nm men bia khng
c, tuy nhin no lam giam gia tr cam quan cua bia. Con uc do men dai gy ra rt
nguy him. Men dai ch hoat ng manh khi nm men bia b yu, nht la trong thi
gian ln men phu. Phng phap c ban chng s nhim nm men dai cho bia la
phai gi v sinh nghim ngt cho ca qua trnh san xut.
uc do vi khun rt manh va khng kt tua. Ngoai vic lam cho bia b uc,
vi khun con lam thay i mui v cua bia ma khng cach nao iu chnh c.
Cac nguyn nhn hoa l gy uc cho bia la s pha huy cn bng cua h keo
hoc do co mt kim loai nao o trong bia th no se kt hp vi cht am tao thanh
nhng hp cht khng tan hoc mt s qua trnh oxi hoa cung lam cho bia b uc.
Bia cung co th b uc do hin tng sot tinh bt hoc do cac mui co trong bia tao
thanh kt tua.
4.12.2. Cac phng phap x l bia:
4.12.2a. X l bia bng cac ch phm enzim va cac cht n nh bia:
Phng phap n gian nht va co tac dung n nh bia la thuy phn protein
bng cac ch phm enzim. Nu cho vao bia ch phm enzim proteaza th se giam
bt ha m lng protein cao phn t trong bia. Ngi ta thng cho enzim nay vao
thung ln men phu hoc thung cha n nh bia sau khi loc.
kt tua protein cao phn t cung co th s dung cac cht tanin. Lng
tanin s dung la 0,020,1g/l va cho vao bia non khi chuyn no sang thit b ln men
phu.
Ngi ta cung co th s dung hn hp enzim glucooxidaza-catalaza kh
oxi co trong bia. Di tac dung cua enzim nay oxi co trong bia se oxi hoa glucose
va tao thanh axit gluconic.
C
6
H
12
O
6
+ O
2
+ H
2
O C
za glucooxida

6
H
12
O
7
+ H
2
O
2
Di tac dung cua catalaza H
2
O
2
va c tao thanh se b phn huy:
2H
2
O
2

catalaza
2H
2
O + O
2

Trang 93
Oxi va c giai phong lai tham gia vao phan ng trn. Nh vy phan ng
oxi hoa glucose co th vit di dang sau:
2C
6
H
12
O
6
+O
2


2C
6
H
12
O
7
Phan ng c tip tuc cho n luc phn huy ht oxi hoc ht glucose. Hn hp
enzim glucooxidaza-catalaza tng c bn sinh hoc cua bia khng thanh trung
v khi thiu oxi th s sinh san cua nm men va cac vi sinh vt khac b nh ch.
Hin nay mt trong nhng phng phap hin ai dung n nh bia la x l
no bng poliamit co tnh hp thu chon loc cac polyphenol, c bit antoxian va cac
protein cao phn t. Bia c x l bng poliamit co bn hoa l cao hn, c bit
bn cua bia nhit thp c cai thin tt hn.
4.12.2b. Thanh trung bia:
Thanh trung bia tng bn cho no o la mt phng phap rt ph bin.
thanh trung bia ngi ta thng un no ng bia n 6065
o
C va gi trong thi gian
khoang 30 phut. Trong iu kin o th phn ln cac vi sinh vt b tiu dit, con vi
sinh vt chu nhit th b yu va khng co kha nng sinh san na. Trong qua trnh
thanh trung xay ra cac phan ng melanoiin lam thay i mau sc, mui v cua bia.
Ngi ta thy rng cac tnh cht ban u cua bia t b thay i hn nu ta tin hanh
thanh trung bia nhit cao va thi gian ngn hn. Do o, ho thng thanh trung
bia chai nhit bng 63
o
C trong thi gian 30 phut. Nu nhit cao hn th thi
gian thanh trung c rut ngn (v du: nhit 75
o
Cth thi gian la 10 phut).
tranh giam cht lng cua bia ngi ta co th tin hanh thanh trung bia trong cac
may thanh trung dang tm. Bia i qua may thanh trung tng lp mong va sau 4060
giy th bia co th at nhit 6070
0
C, sao o bia c lam lanh n nhit 0
o
C.
Tng thi gian bia lu lai trong thit b la 25 phut. Vi phng phap thanh trung nay
th tranh c s i mau cua bia va tranh c mui banh m cho bia sau khi thanh
trung.
bao am sach v vi sinh vt cho bia cn phai chu y v trung cac thit b
khac nhau nh may rot, may ong nut, chai, nut v.v...
4.13. Cac ch tiu cht luong cua bia:
anh gia cht lng cua bia cn phai phn tch thanh phn hoa hoc, cac
ch tiu sinh hoc va cac ch s cam quan.

Trang 94
4.13.1. Thanh phn hoa hoc cua bia:
Thanh phn hoa hoc cua bia phu thuc vao thanh phn cua nguyn liu, nng
cua dch ln men ban u va mc ln men.
4.13.1a. Cac cht bay hi:
Ngoai ru etylic va CO
2
, trong bia con cha mt lng khng nhiu cac
cht bay hi khac nh ru bc cao, aldehyd, cac axit hu c, ester va mt s cht
khac.
Ham lng ru etylic co anh hng quyt nh n cht lng cua bia va no
phu thuc vao nng cua dch ln men ban u, phu thuc vao ln men ma co
th dao ng khac nhau.
Ham lng CO
2
trong bia khoang 0,350,4% khi lng va co bia cha n
0,45%. Kh CO
2
la thanh phn quan trong cua bia. Bia c bao hoa y u CO
2
se
co v ti mat va cht lng se tng. Ngoai vic tao v cho bia, CO
2
con co tac dung
giai khat cho c th.
4.13.1b. Cac cht khng bay hi:
Phu thuc vao nng cua dch ln men ban u va mc ln men, bia
thanh phm
cha 2,55% cac cht khng bay hi. Trong o saccarit chim 8085%; cac cht
nit 69%, glixerin 57%; cac cht khoang 34%; cac cht ng tanin va cht mau
chim 23%; cac axit hu c khng bay hi 0,71% va mt lng nho vitamin.
Saccarit trong bia chu yu la dextrin (60-70%), sau o la oligosaccarit (20-30%) va
pentozan (6-8%).
Cac cht cha nit trong bia bao gm 2030% la cac cht cao phn t,
4050% la cht co phn t lng trung bnh va 1030% la cht co phn t lng
nho.
Cac cht khoang trong bia chu yu la cac mui natri, kali, cac mui cua axit
photphoric va SiO
2
. Ngoai ra con co mt lng nho cac cht khac.
Cac axit hu c khng bay hi co trong bia la citric, susinic, malic, piruvic...
Cac vitamin chu yu thuc nhom B va khng cha vitamin tan trong cht
beo.
4.13.2. Cac ch s cam quan cua bia:

Trang 95
Cac ch tiu cam quan cua bia la v, mui, mau, trong, s tao bot va bn
cua bot bia. Nu bia co mui cua hoa houblon va malt th goi la mui tinh khit. Cac
mui khac nh mui nha, g, kim loai va men se pha huy mui c trng cua bia. Bia
khng c co mui la va mui chua. Bnh thng bia co pH dao ng 4,14,8.
axit trung bnh cua bia khoang bng 4 ( axit cua bia y c tnh bng s
mililit dung dch NaOH 1N dung trung hoa 100ml bia).
V la ch tiu quan trong cua bia. V cua bia do v cua cac thanh phn khac
nhau nh dextrin, melanoiin, cac cht nit, cac cht cua hoa houblon, ru etylic,
ru bc cao va cac este tao nn. Mi loai bia u co v c trng cua mnh. Trong
nhng nm g n y ho a nghin cu va thy rng axit glutamic la mt trong nhng
hp cht tao v cho bia. CO
2
cung gop phn tng v cho bia. Yu cu CO
2
trong bia
phai dang lin kt va tach ra khoi bia chm.
Bia cn phai co mau vang nu hoc vang sang va ong anh. Bia xut xng
phai tht trong.
Bia ngon la bia phai co bot mn, c va bn. bot cua bia la thi gian (tnh
bng giy hoc bng phut) k t luc bot xut hin cho n luc b pha huy hoan toan.
Nu trong bia co cha y u cac cht gi bot nh albumoza, pepton, cac cht gm,
ng cua hoa houblon va bao hoa y u CO
2
th khi rot bia vao cc cac bot kh
CO
2
tach khoi bia chm va tao thanh lp bot bn trn b mt bia.
Cac ch s cam quan cua bia c anh gia bng cach th nm va cho im.












Trang 96
CHUONG V: KY THUT SAN XUT NUOC CHM
Nc chm va la cht iu v, kch thch tiu hoa n ngon ming, ng
thi la mt thc phm cung cp cho ta mt lng am nht nh.
san xut nc chm co hai phng phap: hoa giai va ln men.
I/ SAN XUT NUOC CHM BNG PHUONG PHAP HOA GIAI:
Dy chuyn cng ngh san xut nc chm bng phng phap hoa giai co
th tom tt nh sau:

guyn liu N


X l

Thuy phn

Trung hoa va loc Dch 1



Ba Thanh trung

Phi ch Thanh
phm
Thuy phn tip C c


Trung hoa va loc Dch 2


Ba
Thc n gia suc
5.1. Nguyn liu:
Gm cac loai nguyn liu giau protit nh bt ca, xng ng vt, bt nhng,
kh lac, kh u tng ... Yu cu cac loai nguyn liu phai giau protit, co ham
lng gluxit thp va t lipit.
5.2. Xu li nguyn liu:
5.2.1. Nguyn liu thc vt:

Trang 97
- Lam sach: nguyn liu phai c lam sach loai bo ht cac tap cht va nhng
thanh phn khng co li cho qua trnh san xut cung nh san phm. V du: tach lipit
cac loai nguyn liu giau cht beo.
- Lam nho: nguyn liu cn phai c lam nho bng cach nghin hoc bm
nhm lam tng din tch tip xuc vi axit, tao iu kin thuy phn nhanh va trit
.
5.2.2. Xng ng vt:
- Phn loai: cac loai xng c phn loai theo ngun gc (tru, bo, heo ...)
va theo cng (xng cng: ng, ham ...; xng mm, xp: xng bay, xng ba
vai...)
- Lam sach: loc ht tht va m bam xng ri r a sach ht tap cht.
- Lam nho: dung bua p v xng.
- Hm xng: ngp nc va un si nhm trch li ht cht am va cht
beo co trong xng. Thng hm ap sut 2kg/cm
2
trong 4 gi nu la xng cng
va trong 2 gi nu la xng mm. Ly nc hm xng va ngui ri tach lp m
tuy ni trn em ch bin cho muc ch khac. Dung nc xng va tach m xong
em xa phong hoa cht beo con lai. xa phong hoa ngi ta cho 9kg NaOH vao
200lit nc xng ri khuy u va lng trong mt thi gian. Tip theo tach lp
xa phong trn va ly nc xng em thuy phn.
5.3. Thuy phn:
5.3.1. Nguyn liu thc vt:
Co th dung HCl hoc H
2
SO
4
thuy phn. Nhng hay dung HCl v khi
trung hoa se tao NaCl la thanh phn co trong nc chm.
nhit cao, axit se thuy phn prtit thanh pepton, polypeptit va cui cung
thanh axit amin la loai am n gian ma c th ngi d ng hoa.
thuy phn tt cn chu y 3 yu t:
1/ Nhit thuy phn: nhit hoc ap sut thuy phn cang cao th thi gian
thuy phn camg ngn. Tuy nhin, khng nn dung nhit va ap sut qua cao v khi
o prtit b phn huy manh, cac axit amin b bin tnh se lam giam cht lng cua
nc chm va tao nhiu san phm phu.

Trang 98
Khi dung cac thit b kn, chu axit thuy phn th ngi ta thng tin
hanh ap sut 2,5kg/cm
2
va nhit 125130
o
C. Con thuy phn bng phng phap
thu cng th nhit 108112
o
C.
2/ Thi gian thuy phn: nu ngn qua th protit khng phn giai ht kt qua
hiu sut thu hi am thp. Nhng dai qua th am amin se b giam, nhiu hp cht
mau nu c tao thanh lam anh hng n mui v va mau sc cua san phm. Thi
gian thuy phn tt nht trong iu kin ap sut thng la 1824 gi k t khi si.
Nu ap sut cao th 56 gi.
3/ Ham lng axit va nng cua no: nu lng axit t th thuy phn khng
trit , hiu sut thp. Nu axit nhiu th tn hoa cht cho thuy phn va trung hoa
se lang ph, ham lng mui trong san phm cao, axit amin b pha huy nhiu.
Theo l thuyt c 14kg am trong nguyn liu phai dung 36,5kg HCl nng
100%. Nhng trong nguyn liu ngoai am ra con co cac cht khac (tinh bt,
xenlulo,...) cung b thuy phn nn lng axit thc t cn nhiu hn (thng ly
lng HCl l thuyt 1,7).
Nng axit cao se pha huy nhiu axit amin. Con nu nng thp th thuy
phn yu, thi gian dai, khng trit ... thng s dung HCl co nng 16%.
5.3.2. Nc xng:
thuy phn co th dung HCl hoc NaOH. Dung HCl co u im la nhanh
nhng trong qua trnh thuy phn se phn huy mt s cht beo con lai trong nc
hm xng, do o lam anh hng n mui v cua nc chm. Dung NaOH th thuy
phn chm nhng lai tach c cht beo nn lam cho nc chm co hng v tt
hn. Dung dch NaOH thuy phn nhit 100110
o
C thi gian 1516 gi (k t
khi si), sau o ngui va tach lp xa phong trn.
5.4. Trung hoa va loc:
Co th tin hanh theo 2 cach: loc xong ri trung hoa hoc trung hoa xong
a i loc.
5.4.1. Loc ri trung hoa:
1/ u nhc im cua phng phap: vi phng phap nay co u im la
lng axit dung trung hoa t hn, tn dung c lng axit trong ba khi ra ba

Trang 99
pha loang axit dung cho thuy phn tip theo. Nhng no co nhc im phai s dung
thit b loc chu axit va iu kin lao ng c hai.
2/ Cach tin hanh: sau khi thuy phn xong, dung dch c em loc trn may
loc hut chn khng. Phn ba c ra lai bng nc nong 60
o
C tn thu phn dch
va axit con bam ba. Nc ra c dung hoa loang axit cho me sau. Dch loc
thu c em trung hoa bng Na
2
CO
3
35% 5060
o
C n pH = 6.87.2.
5.4.2. Trung hoa ri loc:
1/ u nhc im cua phng phap: phng phap nay d thao tac, an toan
khi lam vic, khng dung thit b chu axit. Nhng tn nhiu kim trung hoa,
khng tn dung c lng axit con sot.
2/ Cach tin hanh: sau khi thuy phn xong th dung dch c lam ngui n
7080
o
C va tin hanh trung hoa bng Na
2
CO
3
35% n pH = 6.87.2. Tip theo hn
hp em loc trn may loc ep khung ban. Dung nc nong 60
o
C ra ba va nc
ra dung pha loang axit hay em phi ch sau nay.
Ba thu ln 1 c chuyn i thuy phn tip theo bng cach phi trn theo t
l hp l vi nguyn liu ban u hoc thuy phn ring bit vi lng axit tnh toan
va u. Sau o tip tuc em trung hoa ri loc hoc loc ri trung hoa nh trn
c dung dch 2. Nc ra ba cung c tn dung lam loang axit hoc lam
loang kim. Con ba dung cho chn nui hoc lam phn bon.
5.5. Phi ch, thanh trung va c dc san phm:
- Phi ch: Tuy theo yu cu cht lng cua san phm ma ngi ta tin hanh
ph i ch dch 1 vi dch 2 va b sung mui theo 1 t l thch hp.
- Thanh trung: San phm nc chm sau khi rot vao chai c tin hanh
thanh trung nhit 105110
o
C hoc co th b sung cac cht bao quan thch hp.
- C c: san xut nc chm dang vin th phai tin hanh c c. Ly
dch thuy phn (khng b sung mui) em c c cho n khi at trang thai deo,
mau nu en. Tip tuc em tao hnh dang vin va sy nhit 150180
o
C n
m 1012% ri lam ngui va bao goi. Nc chm c c c goi bng giy chng
m co th bao quan t 6 thang n 1 nm.



Trang 100
II/ SAN XUT NUOC CHM BNG PHUONG PHAP LN MEN:
5.1. Qui trinh cng ngh:




















X l
Lam
m
Hp
anh ti va lam
ngui
Gieo mc
ging
Nui mc
Ln men
Rut dch
Phi
ch
Bao
quan
San phm
Mc
ging
Nui ging
Nguyn liu
2. Nguyn liu:
san xut nc chm bng phng phap ln men, ngi ta thng s dung
nguyn liu t thc vt giau protein, ham lng gluxit thp va ham lng cht beo
cang t cang tt. Cac loai nguyn liu thng dung: kh lac, kh u tng, ng
manh, lua m,...
Thanh phn hoa hoc cua 1 s nguyn liu dung san xut nc chm c
biu din trong bang sau:



Trang 101
Loai nguyn liu Nc
<%
Protein
Nx 6.25
Lipit
di %
Tro
Chung % Khng tan trongHCl
Kh lac
Kh u tng
Kh hng dng
8
10,0
7,0
50,0
42,5
44,0
8,0
8,0
8,0
1,5
1,5
1,5
5.3. Xu li:
- Lam sach: trong nguyn liu cha nhiu tap cht nn cn phai c lam
sach tng thun khit cua no. ng thi phai tin hanh loai bo nhng phn
khng cn thit cho qua trnh san xut, v du nh loai lipit, tach phi ng,...
- Lam nho: cac loai nguyn liu hat cn c lam nho at kch thc 1,52
mm. Yu cu kch thc cua nguyn liu phai ng u. Nh c lam nho ma
din tch tip xuc gia nguyn liu vi hi nc va mc ging se tng ln, ng thi
tao iu kin thun li cho qua trnh thuy phn tip theo.
- Phi tr n: tng xp cho nguyn liu ngi ta tin hanh trn nguyn
liu vi tru nho (35%).
5.4. Lam m:
tao iu kin tt cho qua trnh hp va s phat trin cua nm mc v sau,
khi nguyn liu c lam m n 5560%.
5.5. Hp:
Muc ch cua qua trnh nay la nhm pha v mang t bao, giai phong cac cht
hoa tan, lam yu cac mi lin kt peptit (trong nguyn liu giau protit) va lin kt
glucozit (trong nguyn liu giau tinh bt) nm mc phat trin d dang va tao iu
kin cho cac h enzim thuy phn trit tinh bt va protit nng cao hiu sut thu
h i. ng thi di tac ng cua nhit cao mi trng c v trung.
Khi hp cn chon ch nhit cho thch hp (khoang 100105
o
C). Nu nhit
qua cao d gy ra s kh chay, protit d b bin tnh qua mc tr thanh dang
khng hoa tan lam giam hiu sut thuy phn. Ngc lai, nu thuy phn nhit
thp th nguyn liu lu chn, thi gian hp keo dai, cac t bao cua nguyn liu kho
b pha v, protit khng b bin tnh n mc thch hp.



Trang 102
5.6. Danh toi va lam ngui:
Sau khi hp chn xong khi nguyn liu cn c anh ti tng xp
nhm lam cho khi nguyn liu thng thoang tt va lam giam nhit cua no n
nhit thch hp cho s phat trin cua nm mc ging.
5.7. Nui cy mc ging:
5.7.1. Tiu chun chon mc ging:
- Mc ging phai co bao t nhiu, sinh trng va phat trin nhanh, hnh thanh
tnh bao t phong phu.
- Mc ging phai thun khit khng nhim tap.
- Khng tit ra c t anh hng n qua trnh san xut va san phm.
- Nui cy d dang trn mi trng nui cy d kim.
- Phai co hoa t lc ln men ln.
- t b bin i va co c tnh sinh l, sinh hoa bn vng.
Ngi ta thng s dung cac chung Aspergillus (nh Asp. oryzae,
Asp.flavus).
5.7.2. Cac mi trng nui cy va gi ging:
gi ging ngi ta thng s dung cac loai mi trng thach nghing:
- Mi trng nc malt: ly 100g bt malt trn vi 400g nc ri un nong
va ng hoa 6063
o
C trong thi gian 46h. Sau o loc va un si dch loc trong
10 phut ri ngui ta se c mi trng nc malt.
- Mi trng nc nm vang: ly gao np hay gao te em ngm trong
1224h cho at m 5055%, rao nc ri hp trong thi gian 11,5h cho gao
chn u, lam ngui xung 3638
o
C, sau o trn mc Asp. oryzae vi t l 12%.
Tip theo dem u ng trong 45h ri trai thanh lp dai 34 cm va nui 3032
o
C,
m cua khng kh 98100% trong thi gian 2436h. Khi nao thy bao t nm
mc chm moc th kt thuc qua trnh nui. Ly mc em ngm trong nc un si
ngui 65
o
C, t l mc: nc =1:4 va tin hanh ng hoa trong 45h. Kt thuc
qua trnh ng hoa th em loc, un si, ngui va iu chnh pH.
- Mi trng nc u: ly u tng hay u xanh em ngm 68h, vt ra
rao, cho u vao nc theo t l u: nc = 1:4, un si trong 34h, gan ly
nc (100g u ly 200ml).

Trang 103
- Mi trng nc khoai ty: ly khoai ty got vo trn vi cam (300g khoai
ty/100g cam) va cho vao nc un si 30 phut va gan ly nc trong.
co mi trng thach, ngi ta ly 2% thach em ngm, ra sach ri cho
vao mi trng trn, un cho tan ht thach va vao ng nghim lam mi trng
thach nghing.
nhn ging, ngi ta co th s dung cac loai mi trng tng hp hoc t
nhin. V du nh i vi nhn ging thach nghing co th s dung mi trng tng
hp.
Con nhn ging bnh tam giac th s dung mi trng t nhin (nc u, m
hat , cam va bt m). Cac loai nguyn liu nay c hp chn ri mi a va o nui
cy.
nui cy trung gian ngi ta thng dung cac loai nguyn liu chnh cho
san xut nc chm lam mi trng.



















Trang 104
5.7.3. Qui trnh san xut mc ging:

























ng ging gc
Nc v trung
un tan
Chit ng nghim
Thanh trung
Cy chuyn
Gao hoc
ng manh
Bnh tam giac
Nui 56 ngay
30320C
Mc ging trn
thach nghing
Trn u bao t Cy chuyn
Nui 56 ngay
3032
0
C
Mc ging
Gao hoc ng manh
hoc gao, cam
Thanh trung
Trn nc
Hp chn
Lam ti,
ngui 3638
o
C
Trn ging
0.51%
Nui mc trn
manh 60h
Mc ging cho
san xut
Dung ngay
Sy kh (40
o
C)
Bao goi va bao quan
Thach + nc dinh dng






Trang 105
5.8. Nui mc:
Sau khi trn u mi trng a c lam ngui vi mc ging theo t l
12% th em phn phi vao thit b nui va em nui trong phong c bit iu
chnh c m khng kh, nhit va s thng kh. Trong qua trnh nui co xay
ra cac hin tng sau:
- Hin tng toa nhit: trong qua trnh phat trin cua mnh, nm mc a tin
hanh h hp va toa nhit. Lng nhit sinh ra phu thuc vao thanh phn dinh dng
cua mi trng va qua trnh sinh tng hp cua chung. Nhit lng toa ra lam tng
nhit cua mi trng. Nu nhit tng qua cao (3840
o
C) se km ham s phat
trin va giam kha nng tch luy enzim cua nm mc. V vy, cn co bin phap
gi nhit cua mi trng nui lun lun mc thch hp.
- S trao i khng kh: Nm mc ch phat trin trong iu kin nui hiu
kh bt buc. Do o, trong qua trnh nui cn phai thng kh lin tuc nhm cung
cp y u oxi cho nm mc phat trin.
- S thay i ham m cua mi trng: m cua mi trng nui cy giam
lin tuc trong qua trnh nm mc phat trin. m ban u 5860%, sau khi gieo
mc 45h m bt u giam cho n khi kt thuc qua trnh nui. S giam m
biu th s phat trin cua vi sinh vt nhng cung lam giam hoat tnh cua enzim theo
quan h tuyn tnh. V vy, trong qua trnh nui mc cn phai khng ch m lun
lun mc thch hp.
5.9. Ln men:
5.9.1. Muc ch:
Muc ch cua qua trnh nay la chuyn protit va tinh bt thanh axit amin va
ng nh tac ng cua cac enzim co trong nm mc.
5.9.2. Cac phng phap ln men:
ln men nc chm ngi ta s dung 1 trong cac phng phap sau:
1/ Phng phap ln men t nhiu mui: y la phng phap c truyn, dai
ngay. ln men ngi ta s dung nc mui co nng 2530% em trn vi
nguyn li u a ln mc (1,52,5l/kg nguyn liu) ri ln men. Sau khi thuy phn
kt thuc, nc chm c tach khoi ba bng cach gan hoc loc ep.

Trang 106
Thi gian ln men cua phng phap nay phu thuc vao nhit ngoai tri.
Mua he co th keo dai 34 thang, con mua ng 67 thang.
Cach tin hanh thu cng: sau khi trn vi nc mui th em hn hp phi
nng. Sang m np phi va khuy trn 1 ln, chiu y np lai. C tip tuc nh vy
trong 30 ngay th tin hanh rut ln 1. Sau khi rut xong lai cho nc mui mi vao va
lai phi ri rut nc 2 sau 1 thang. Lam tng t rut nc 3. Pha trn 3 nc lai
vi nhau va tip tuc phi 56 nng na tao hng.

Phng phap nay co nhng nhc i m sau:
- Ln men nhiu nc nn nng enzim thp dn ti thi gian thuy phn
dai va kho thuy phn trit .
- Ham lng mui cao nn enzim b c ch.
2/ Phng phap ln men t khng mui: ln men cung tin hanh trn
nc khng co mui (1,52,4l/kg nguyn liu) vi khi nguyn liu a ln mc va
co tip nhit. Nhit ln men 5055
o
C, ln men 3 ngay th ep loc thu dung
dch 1 va sau o cho nc ln men tip ri thu dung dch 2. Tng thi gian ln
men cua phng phap nay khoang 78 ngay.
Nhc im cua phng phap nay la do s dung nhiu nc nn nng
enzim thp lam cho hiu sut thuy phn kem va nng sut thp.
3/ Phng phap ln men m trch li: phng phap nay khac vi cac phng
phap trn 2 im:
- Ln men vi ham lng nc va phai (ham m cua nguyn liu 5060%)
nn co th u nhit sinh l va bao am nng enzim cao nn xuc tac thuy phn
nhanh.
- Sau khi ln men kt thuc th cho nc mui vao ngm trch li cac cht.
Cach tin hanh: qua trnh ln men m trch li gm 2 cng oan la lam ti trn
nc va u m. Lam ti nhm tao iu kin cho khi mc ngm nc u, cac h
enzim thuy phn d dang hoat ng. Co th lam ti bng thu cng hoc bng may.
Sau khi lam ti xong, dung nc mui 35% trn vi khi mc cho at m
5060%. qua trnh ln men tin trin c tt, ngi ta tin hanh u nhit sinh l
hoc tip nhit gi nhit cua khi nguyn liu trong khoang 4560
o
C. Thi

Trang 107
gian u m khoang 34 ngay, khi co mui thm nc chm th qua trnh ln men kt
thuc.
5.10. Di rut:
5.10.1. Muc ch:
Muc ch cua qua trnh nay la nhm trch li axit amin va ng bng nc
nong hay nc mui co nng thch hp.
5.10.2. Cac yu t anh hng n qua trnh di rut:
1/ Nhit cua nc ngm rut: nhit cang cao th kha nng hoa tan cua
cac cht cung cang tng nn hiu sut thu hi cung tng theo. Nhng nu nhit
cao qua th axit amin d b phn huy, d xay ra phan ng melanoid, gy tn tht
ng, axit amin va lam xu mui v san phm. Nu nhit thp th thi gian trch
li b keo da i, cac cht hoa tan t. Do o lam giam hiu sut thu hi. Nhit nc
ngm rut tt nht la 60
o
C.
2/ Lng nc ngm rut: nc nhiu th cac cht hoa tan nhiu nn hiu sut
thu hi tng. Nhng nc qua nhiu se lam nc chm b loang. Lng nc thng
dung la 300400% so vi lng nguyn liu ngm rut. Ngm rut co th 34 ln tuy
theo yu cu cua san phm.
3/ Nng mui: nng mui thp se lam tng kha nng hoa tan cua cac
cht vao dung dch. Nhng nu nng mui qua nho th vi sinh vt co hai d phat
trin hn. Nng mui cao co kha nng gy hin tng mui lin kt vi axit
amin bin thanh am keo se gy uc cho san phm, ng th i nhiu mui se lam
cho san phm b mn. Nng nc mui thch hp nht la 1528%.
4/ Thi gian ngm: phu thuc vao ln ngm ma ta chon thi gian ngm thch
hp:
- Nc 1: ngm 810h.
- Nc 2: ngm 68h.
- Nc 3: ngm 46h.
- Nc 4: ngm 24h.
5.10.3. Cach tin hanh:

Trang 108
Sau khi u m xong, dung nc mui co nng 1528%, nhit 6070
o
C,
t l nc: nguyn liu = 1:1, ngm trong 810h ri rut thu hi nc 1. Tip tuc
ngm rut nc 2, nc 3 va nc 4.
5.11. Bao quan va hoan thin san phm:
- Bao quan san phm: nc chm la san phm d b vi sinh vt gy chua,
thi, van,...phat trin. Do o, sau khi chit rut xong, nc chm c gia nhit
thanh trung 80
o
C trong thi gian 0,51h. ng thi phai cho thm cac cht bao
quan nh axit sorbic hoc natribenzoat 1/1000 khi ong chai.
- Hoan thin: tuy theo yu cu v cht lng cua tng loai san phm ma
ngi ta tin hanh pha u dch 1, dch 2, dch 3 va dch 4 theo mt ty l thch hp.
thun tin cho vic s dung, ngi ta co th rot nc chm vao cac loai chai co
dung tch khac nhau.
5.12. Uu nhuoc dim cua phuong phap san xut nuoc chm ln men:
y la phng phap san xut nc chm mi c ap dung gn y. Qua
trnh san xut da vao kha nng thuy phn tinh bt va protit cua h vi sinh vt i
vi nguyn liu co ham l ng gluxit va protit thch hp. San xut nc chm bng
phng phap ln men co u im la trang thit b s dung bng vt liu thng
thng, khng cn chng n mon. iu kin lao ng nhe nhang hn. Qua trnh san
xut d c gii hoa va gia thah nc chm cung ha.
Tuy nhin, do yu cu ky thut cao trong khu lam mc ging, iu kin v
sinh nghim ngt nn d b nhim tap khun gy lang ph ln. Qua trnh thuy phn
bng enzim cua nm mc khng c trit . Do o mui v cua nc chm ln
men kem hn nc chm hoa giai.









Trang 109
CHUONG VI : KY THUT SAN XUT MI CHINH
I. CAC TINH CHT CUA MI CHINH
M chnh la mui mononatri cua axit glutamic, co cng thc hoa hoc la
C
5
H
8
NO
4
Na (L-natriglutamat).
M chnh nguyn cht co dang bt trng hoc dang tinh th. No hoa tan trong
nc va cho mui v thm ngon, kch thch v giac manh. Dung dch 0,3% cua m
chnh a cho v ngot c trng cua nc tht. hoa tan cua m chnh 25
o
C la
37%. Nhit nong chay cua no bng 195
o
C va pH bng 6,87,2.
Nu ung nong m chnh nhit cao hn 80
o
C trong thi gian dai th no b
mt nc:
t
o
> 80
o
C
NaOOC - CH - CH
2
- CH
2
- COOH NaOOC - CH - CH
2
- CH
2
- C = O
NH
2
-H
2
O NH
V vy khi san xut va ch bin thc phm cn han ch s tip xuc cua m
chnh vi nhit cao. Mt khac, nhit cao m chnh con d b oxi hoa:
t
o
cao
2C
5
H
8
NO
4
Na + 25/2O
2
Na
2
CO
3
+ 9CO
2
+ 2NO
2
+ 8H
2
O
Khi co mt cac axit manh hn m chnh d tham gia phan ng trao i:
C
5
H
8
NO
4
Na + HCl = C
5
H
9
NO
4
+ NaCl
Nn khi s dung han ch cho m chnh vao cac san phm chua.
Do trong cng thc cu tao cua axit glutamic co mt cacbon bt i nn no
co hai dang ng phn quang hoc: D va L. Dang L-natriglutamat mui v thm ngon
va co gia tri sinh hoc nn trong qua trnh san xut ngi ta c gng tao ra dang L,
han ch dang D.
Axit glutamic la mt axit amin thay th do o no cung co gia tr dinh dng
nht nh. Axit glutamic con tham gia vao qua trnh bin i sinh hoa cua h thn
kinh trung ng v vy no c dung trong y hoc chng suy nhc thn kinh va
giam tr nh.
san xut m chnh ngi ta co th s dung 2 phng phap: hoa giai va ln
men.


Trang 110
II. SAN XUT MI CHINH BNG PHUONG PHAP HOA GIAI
6.1 Nguyn liu:
san xut m chnh bng phng phap hoa giai ngi ta co th s dung cac
loai nguyn liu khac nhau va bao am cac yu cu sau:
- Giau protein va trong protein co t l axit glutamic cao.
- Protein d tach khoi cac thanh phn khac.
- Khng c hai.
- Nhiu va gia thanh re.

Thanh phn cua mt s nguyn liu c cho trong bang sau:
Tn nguyn liu
T l protein
(% nguyn liu)
T l axit glutamic
(% protein)
Bt m
u xanh
u Ha Lan
Ng
Lac
Kh lac
Kh u tng
Ca
Tht ga
Tht tru bo
12 15
23,2
22,4
10
27,5
5060
3540
16,519
20,322,4
1821
3036
21
18,5
31,3
18
10,724,1
22
12
1314
1314
Qua bang trn ngi ta thy dung kh lac va kh u tng san xut m
chnh la hp l nht. Nhng hai loai nguyn liu nay khng u cung cp lin tuc cho
san xut nn ph bin nht vn la nguyn liu bt m va gluten cua ng.







Trang 111
6.2. Qui trinh san xut:
Nguyn liu

X l

Axit thuy phn

Tach axit glutamic

Tinh ch axit glutamic va tao natriglutamat

Kt tinh natri glutamat

Sy

Phn loai

Bao goi

San phm

6.3. Thuy phn:
Dung axit v c manh (HCl, H
2
SO
4
) thuy phn. Nu dung H
2
SO
4
th khi
trung hoa se tao Na
2
SO
4
hoc CaSO
4
kho tach, kho tao im ng in cho axit
glutamic. Dung HCl tac dung manh hn, duy tr im ng in bi s tao thanh
hp cht hidrocloric cua axit glutamic.
Theo l thuyt th thuy phn 14g nit cn 36,5g HCl. Nu bit lng
nguyn liu va ham lng protein th se tnh c ham lng nit va t o xac nh
c lng HCl 100% cn dung thuy phn (ham lng nit = ham lng protein
(6,25). Trong thc t, HCl con tham gia thuy phn cac thanh phn khac nh tinh

Trang 112
bt, xenlullose... nn lng HCl thc t phai ln hn (nhn thm h s 1,51,8).
Nng HCl thch hp nht la 1618%.
Nhit thuy phn 120160
o
C. Nu nhit thp th thi gian thuy phn
dai, hiu sut thp. Nhng nu nhit cao se tao nhiu san phm phu, lam giam t
l axit amin va kho tinh ch v sau.
Thi gian thuy phn t 1620h. Thit b thuy phn la ni 2 vo, chu axit va
co canh khuy.
6.4. Tach axit glutamic:
Hn hp sau khi thuy phn gm co: HCl, axit glutamic, cac axit amin khac,
cac san phm thuy phn cua gluxit, cua lipit, cac caramen, melanoid,... san xut
m chnh cn tach ring axit glutamic ra khoi hn hp nay. tach axit glutamic co
nhiu phng phap khac nhau nhng ph bin nht la cac phng phap sau:
6.4.1. Phng phap tao hidroclorua cua axit glutamic:
Phng phap nay tach axit glutamic di dang ngm HCl. C s chnh cua
phng phap la axit glutamic ngm HCl d hoa tan trong nc nhng kho hoa tan
trong mi trng HCl. Do o ngi ta tach axit glutamic theo s sau:





Dung dch cac
axit amin khac
Axit glutamic
ngm HCl
Phn li Kt tinh c c dch thuy phn
Phng phap nay tn hoa cht nhng hiu sut thu hi thp va thi gian
keo dai.
6.4.2. Phng phap tao im ng in:
C s cua phng phap nay la cac axit amin khac nhau co im ng in
khac nhau. Trong o axit glutamic co im ng in khac bit pH = 2,93,2 con
cac axit amin khac co im ng in pH = 5,075,96. Da trn c s nay ngi
ta tach axit glutamic theo 2 s sau:




Trang 113
` So d 1:






























Dch thuy phn
Trung hoa n pH = 5,06
Phn li
Phn c la cac
axit amin khac
nhau
Phn loang la
axit glutamic
` So d 2:
Dch thuy phn
Axit hoa n pH = 1,2
Phn li
Cn ba
Dung dch axit amin
Trung hoa n pH = 2,93,2
Phn li
Axit glutamic
kt tua
Dung dch cac
axit amin

Trang 114
6.4.3. Phng phap trao i ion:
Nha trao i ion (hay con goi la rezin) la hp cht cao phn t, khng tan
trong nc, axit, baz va cac dung mi hu c. Trong phn t cua no co cha nhom
hoat ng hoa hoc co kha nng phn li thanh ion. Co 2 loai rezin: rezin trao i ion
dng (goi la rezin dng tnh) va rezin trao i ion m (rezin m tnh). Bao gm
rezin dng tnh manh va rezin dng tnh yu, rezin m tnh manh va rezin m tnh
yu. tach axit glutamic ngi ta s dung rezin dng tnh manh, chu c nhit
100
o
C, mc trao i ion: Fe
3+
> Ca
2+
> Mg
2+
> K
+
> NH
4
+
> Axit glutamic> H
+

Do vy, co th dung NaOH nha hp phu axit glutamic trn rezin.
* Tach axit glutamic bao gm cac cng oan:
- Phi liu dch trao i am bao lng axit glutamic: 0,450,5kg/m
3
,
pH 5, nhng khng di 3,2 tranh s t kt tinh cua axit glutamic do tao im
ng in.
- Tin hanh trao i: dch ln men i t di ln trong ct cha y rezin: v =
810 m/h; Q = 150180l/phut; t = 150180 phut.
Dung nc nong 70
o
C cho chay qua ct trao i ra va chng kt tinh axit
glutamic trn b mt nha.
- Nha hp phu: dung NaOH 45%; nhit = 65
o
C; v = 6m/h; Q =
100l/phut; t = 30phut.
* Phng trnh nha hp phu:
RSO
3
NH - CH - CH
2
- CH
2
- COOH + Na
+
RSO
3
Na + C
5
H
9
NO
4
COOH
6.5. Tinh ch axit glutamic va tao natriglutamat:
Axit glutamic sau khi tach con ln tap cht nh HCl, cht mau, tap cht st,...
V vy, cn phai qua tinh ch. Qua trnh gm cac khu sau:
6.5.1. Ty ra:
Sau khi thu c axit glutamic ngm HCl, dung HCl 31% ra nhm hoa
tan ht cac axit amin khac ra khoi axit glutamic ngm HCl. Khng nn ra qua
nhiu tn hoa cht.



Trang 115
6.5.2. Trung hoa:
tach HCl ra khoi axit glutamic ngm HCl va tao natriglutamat, ngi ta
dung Na
2
CO
3
hoc NaOH trung hoa.
6.5.3. Kh st va canxi:
San xut m chnh bng phng phap hoa giai dung axit manh, nng cao
nn st t thit b hoa tan vao, canxi trong nc s dung san xut cung ri vao
san phm. Do o ngi ta phai kh st, canxi bng hn hp Na
2
S va axit oxalic:
FeCl
2
+ Na
2
S FeS + 2 NaCl

C
2
H
2
O
4
+ Ca
2+
C
2
O
4

Ca

+ 2H
+
FeS va C
2
O
4

Ca kt tua c tach ra khoi dung dch bng loc hoc li tm.
6.5.4. Ty mau:
bao am tc kt tinh natriglutamat va cht lng san phm, trc khi
kt tinh cn ty mau dung dch bng than hoat tnh nhit thch hp (60
o
C), sau
o loc ep tach ba than.
6.5.5. Kt tinh natriglutamat va sy:
C c dung dch natriglutamat n qua bao hoa nhit <80
o
C
(thng c c chn khng nhit 65
o
C). Sau o i lam lanh tr tinh kt tinh.
M chnh t (non) c tach ra bng li tm, nc cai em i c c lai tn thu
m chnh.
Sy m chnh trong thit b sy thung quay nhit 7080
o
C, n W =
0,51%.
6.5.6. Bao goi:
M chnh sau khi sy c lam ngui, qua sang phn loai ra m chnh canh
hoc m chnh bt ri bao goi vao tui ni lng chng m
III. SAN XUT MI CHINH BNG PHUONG PHAP LN MEN:
iu khac nhau c ban cua phng phap ln men so vi phng phap hoa
giai la dung vi sinh vt co kha nng sinh tng hp axit glutamic t c cht ban u
la ng.
Qua trnh san xut m chnh bng phng phap ln men theo s sau:

Trang 116





























Nguyn liu tinh bt
6.1. Nguyn liu, phi ch va thuy phn:
Phi ch
H
2
O HCl
Thuy phn
Phi ch dch ln men Nguyn liu phu
Men ging Thanh trung dich ln men
Ch ng un b men gi
Ln men
Trao i ion
Tach axit glutamic va tao natriglutamat
Ty mau, kh st, Ca
Sy, phn loai va bao goi san phm
C dc, kt tinh

Trang 117
Co th s dung nguyn liu la tinh bt (sn, ng, gao...) hoc r ng. i
vi tinh bt phai c thuy phn bng axit. thuy phn co th phi ch nguyn
liu theo t l: tinh bt /nc/HCl100% = 100/350/0,77. Tin hanh thuy phn nhit
148150
o
C, ap sut = 2,5 kg/cm
2
, thi gian 3034 phut. Sau khi thuy phn xong
lam ngui dung dch xung 6070
o
C va tin hanh trung hoa: trung hoa ln 1
ngi ta dung Na
2
CO
3
trung hoa n pH = 4,85, tc canh khuy 65 vong/phut.
Tip theo cho than hoat tnh ty mau s b ri loc tach ba than va cn. Tip tuc
dung Na
2
CO
3
trung hoa ln 2 n pH = 6,77, tc canh khuy 60 vong/phut.
Dung Na
2
CO
3
va re tin va lam cho dch ng khng co v ng nh NaOH.
6.2. Chun bj mi truong ln men:
Ngoai dch ng thuy phn, trong mi trng ln men phai b sung thm 1
s cht khac. V du: mi trng ln men sau:
Dch ng hoa 13%
Cao ng 0,7%
K
2
HPO
4
0,15%
MgSO
4
0,075%
Ur cho ban u 2%, b sung gia chng 1,2%
MnSO
4
2%
Trong thc t san xut ngi ta dung r ng ma thay cho cao ng va y
cung la ngun cung cp cac loai ng cho vi khun sinh tng hp axit glutamic.
Sau khi phi ch, mi trng c thanh trung va lam ngui. Yu cu dch
ng ln men phai v trung tuyt i, bao am kh 56 Be.
6.3. Ln men djch duong:
*Chung nm men: ngi ta co th s dung cac chung nm men vi khun sau
ln men tng hp axit glutamic: Corynebacterium glutamicum va
Brevibacterium flavum,...
Vi khun s dung trc tip ng va NH
3
cua mi trng ln men sinh
tng hp L-axit glutamic co th din ra theo 2 con ng:



Trang 118














- Con duong amin hoa-khu:
Axit pivuvic
Axit -xetoglutavic
Con ng amin hoa-kh Con ng chuyn amin
L-axit glutamic
Hexemonophotphat
Glucose
HOOC-CO-CH
2
-CH
2
-COOH + NADPH
2
HOOC-CH-CH
2
- CH
2
-COOH + H
2
O
NH
2

+ NADP
- Con duong chuyn amin:
HOOC-CO-CH
2
-CH
2
-COOH + R-CH-OOH HOOC-CH-CH
2
- CH
2
-
COOH + NH
2

NH
2

+
RCO-COOH
*Phng trnh tng quat cua qua trnh ln men:
C
6
H
12
O
6
+ NH
3
+ 3/2 O
2
C
5
H
9
NO
4
+ CO
2
+ 3H
2
O
* Nhng yu t anh hng n qua trnh ln men:
+ pH cua mi trng:
Cac chung vi khun sinh tng hp L-glutamic u thch hp mi trng
trung tnh hay kim yu pH = 6,78. Trong qua trnh ln men pH giam v tao
ra axit glutamic va 1 s axit hu c khac. Do o phai iu chnh pH thng

Trang 119
xuyn bng NH
4
+
.
Ngun NH
4
+
s dung ph bin la: ur, nc NH
3
, kh NH
3
,
NH
4
Cl,...
+ S cung cp O
2
:
Ln men tng hp axit glutamic la qua trnh hiu kh bt but. Do o s
cung cp oxi trong khi ln men la ht sc quan trong. Nu thiu O
2
th san phm chu
yu la axit lactic, nu tha oxi th san phm chu yu la axit -xetoglutavic. Oxi
c cung cp cho dch ln men bng cach suc khng kh v trung kt hp vi
khuy trn lin tuc, vn tc canh khuy 150 vong/phut.
+ Nhit :
Nhit thch hp nht cho qua trnh ln men la 2637
o
C, trong thc t ln
men giai oan u 3032
o
C va giai oan cui 3637
o
C.
+ Cht kch thch sinh trng:
Qua trnh tng hp axit glutamic rt cn biotin. Biotin khng ch la cht sinh
trng ma con la cht xac nh thanh phn va s lng cac san phm ln men. Sinh
khi cua vi khun tng t l vi ham lng biotin nhng vi axit glutamic th khng
hoan toan nh vy: lng axit glutamic c tao thanh nhiu nht khi trong mi
trng ham lng biotin thp hn nhiu so vi lng biotin cn thit cho s phat
trin ti a cua sinh khi. Biotin khng lam thay i hoat lc cua cac enzim tng
hp nn axit glutamic ma anh hng n tnh thm thu cua mang t bao, lam cho
axit glutamic t bn trong t bao vi sinh vt khuych tan ra ngoai mi trng ln
men. Nng biotin thch hp nht cho sinh tng hp axit glutamic 25g/l.
Ngun cung cp biotin la cao ng, r ng ma. Trong qua trnh ln men nu
dung r ng ma lam ngun cung cp ng va biotin th thng xay ra hin tng
tha biotin se khng co li, sinh tng hp axit glutamic t, nu suc kh kem se tao ra
alanin va axit lactic. V vy, ngi ta phai b sung thm penicilin km ham s
phat trin cua vi khun trong mi trng giau biotin ng thi tng trng qua trnh
tng hp axit glutamic.
* Cac phng phap ln men: co th ln men gian oan, ban lin tuc va lin tuc.
nc ra cac nha may san xut bt ngot u dung phng phap gian oan.
Men ging phai c nui cy sn t ng thach nghing va cho n khi at t
l ging theo yu cu.

Trang 120
Mi trng sau khi chun b va thanh trung xong c lam ngui n nhit
ln men va cy men ging vao vi t l 1% ln men. Thi gian ln men
3238h, nhit ln men 3238
o
C. Trong qua trnh ln men phai cung cp khng
kh v trung lin tuc, b sung thm ur chnh pH cua mi trng ln men va phai
khuy trn. Do mi trng ln men tao nn axit glutamic cung vi thanh phn cua
mi trng co xu hng lam tng sc cng b mt. V vy, trong qua trnh ln men
tao thanh nhiu bot anh hng n qua trnh sinh tng hp nn phai s dung cht
pha bot (du lac, du u tung,...axit oleic).
Sau khi ln men xong ta chuyn dung dch sang thit b trao i ion tach
axit glutamic.
6.4. Tach va tinh ch axit glutamic: ngi ta s dung phng phap trao i ion.
6.5. Kt tinh:
Sau khi nha hp phu ta thu c dung dch axit glutamic co nng cao,
ngi ta dung HCl iu chnh pH = 3,1 kt tua va kt tinh axit glutamic.
6.6. Tinh ch axit glutamic va tao natriglutamat: ging nh san xut m chnh
b ng phng phap hoa giai.





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