VIN CNG NGH SINH HC - THC PHM

........ .......
BO CO TIU LUN MN:

CNG NGH SN XUT UNG.

TN TI:

TM HIU QUY TRNH SN XUT RU MI

GVHD: Th.S NGUYN NGC THUN

SVTH:

TH THU HNG

10342361

NGUYN TH NGUYT

10343811

V TH NGUYN

10343701

PH M TH TU

T NHUNG

10367461

TRN TH THANH

10371441

L TH KIM TM

10369851

Lp

: HTP6LT

TP.HCM, thng 6 nm 2012.

MC LC
LI M U ..................................................................................................................... 1
CHNG 1. TNG QUAN V RU MI ................................................................... 2
1.1. Gii thiu................................................................................................................... 2
1.2. Lch s hnh thnh. .................................................................................................... 3
1.3. Phn loi .................................................................................................................... 5
1.3.1. Theo ngt ....................................................................................................... 5
1.3.2. Theo cn ........................................................................................................ 5
1.3.3. Theo nguyn liu ................................................................................................ 6
1.3.4. Theo ni sn xut ................................................................................................ 6
1.4. Mt s loi ru mi ni ting th gii .................................................................... 6
CHNG 2. NGU N LIU .......................................................................................... 14
2.1. Cn tinh luyn ......................................................................................................... 14
2.2. Thc vt.................................................................................................................. 15
2.2.1. Nguyn liu rau qu .......................................................................................... 15
2.2.2. Thnh phn ha hc ca thc vt ..................................................................... 15
2.2.2.1. Nc ........................................................................................................... 15
2.2.2.2. Cc cht kh: .............................................................................................. 16
2.2.2.3. Protein: ....................................................................................................... 17
2.2.2.4. Lipid: .......................................................................................................... 18
2.2.2.5. Acid hu c ............................................................................................... 18
2.2.2.6. Cht mu .................................................................................................... 18
2.2.2.7. Hp cht phenolic: ..................................................................................... 19
2.2.2.8. Hp cht d bay hi: .................................................................................. 20
2.2.2.9. Vitamin: ...................................................................................................... 20
2.2.2.10. Khong: .................................................................................................... 20
2.3. ng. ..................................................................................................................... 21
2.4. Nc. ....................................................................................................................... 22
2.5. Ph gia ..................................................................................................................... 22

2.5.1. Phm mu ......................................................................................................... 22

2.5.2. Cht mi ............................................................................................................ 23
2.5.3. Acid citric ........................................................................................................ 24
CHNG 3. QUY TRNH SN XUT RU MI .................................................... 25
3.1. Quy trnh sn xut. .................................................................................................. 25
3.2. Thuyt minh quy trnh. ............................................................................................ 25
3.2.1. Chun b dch trch ly t rau qu. ..................................................................... 25
3.2.1.1. Phng php 1. ........................................................................................... 26
3.2.1.2. Phng php 2. ........................................................................................... 32
3.2.2. Phi trn ............................................................................................................ 38
3.2.3. Tng tr 1 v lc ............................................................................................... 39
3.2.3.1. Tng tr 1 ................................................................................................... 39
3.2.3.2. Lc .............................................................................................................. 39
3.2.3. Tng tr 2.......................................................................................................... 40
3.2.4. Lc .................................................................................................................... 42
3.2.5. Chit rt, ng chai, dn nhn .......................................................................... 42
CHNG 4. CC CH TIU NH GI CHT LNG LNG SN PHM ...... 44
4.1. Phm vi p dng...................................................................................................... 44
4.2. Tiu chun vin dn ................................................................................................ 44
4.3. Yu cu k thut...................................................................................................... 45
4.3.1. Nguyn liu ....................................................................................................... 45
4.3.2. Yu cu cm quan ............................................................................................. 45
4.3.4. Gii hn ti a hm lng kim loi nng ......................................................... 46
4.3.5 Ch tiu vi sinh vt ............................................................................................. 46
4.3.6. Ph gia thc phm ............................................................................................ 47
4.4. Phng php th .................................................................................................... 47
4.5. Bao gi, ghi nhn, bo qun v vn chuyn............................................................ 47
4.5.1. Bao gi .............................................................................................................. 47
4.5.2. Ghi nhn ............................................................................................................ 48

4.5.3. Bo qun ........................................................................................................... 48

4.5.4. Vn chuyn ....................................................................................................... 48
K T LUN ....................................................................................................................... 49
TI LIU THAM KHO ................................................................................................. 50

LI M U
Ru l thc ung c a chung ca ngi phng Ty, n gn lin vi truyn
thng, phong tc ca ngi dn bn x. cc nc ny, khng th gi l mt bui tic
hon ho nu trong thc n khng c ru. Thng thc ru l mt ngh thut, v
cng vi cng ngh sn xut ru lu nm, n l nim t ho ca cc nc phng Ty.
Hu ht cc loi ru ny u c lm bng con ng ln men tri cy ngoi tr ru
Liqueur.
Liqueur l tn chung ca cc loi ru mi m nguyn liu sn xut l cn tinh
luyn c phi trn vi dch ct chit t cc loi hoa qucng nh cc loi c r, cc
loi dc tho v b sung thm ng hay mt ong lm tng v ngt v gi tr dinh
dng cho sn phm.
Vit Nam, ru mi l thc ung cha c ph bin, vn cn mi m, ch c
mt s loi ru mi trn th trng, ch yu l ru vang nn cha c nhiu ngi
bit n. Sau y nhm chng em xin c gii thiu ti: TM HIU V QUY
TRNH SN XUT RU MI.
Trong qu trnh lm bi khng trnh khi nhiu sai st, mong thy v bn c xem
ng gp kin bi lm ca chng em c hon thin hn.
Xin chn thnh cm n!
H Ch Minh, ngy 6 thng 6 nm 2012.
Nhm sinh vin thc hin.

CHNG 1. TNG QUAN V RU MI

1.1. Gii thiu. [1, 3]
Ru mi (liqueur hay liquor) l mt loi thc ung pha ch khng cn. Cc
nh sn xut s phi trn cn tinh luyn vi syrup ng v cc loi dch trch t rau
qu to nn sn phm ru mi.

Hnh 1.1. Ru mi
Ngy xa, t thi trung c, cc tu s bit dng ru mnh ngm cc loi
dc liu lm ru thuc bi b sc khe, cha vt thng. Ban u, cng dng chnh
ca ru mi nh l mt th thuc, t c dng ung. V sau, vi ngun nguyn
liu phong ph hn nh hoa qu, ngi ta s dng ru mi ung nhiu hn, v
d ung, ngi ta thm ng hoc mt ong.
Vi hm lng ng cao (>100g/l) v cc cht (ng, acid hu c, cht
khong) trong cc loi tri cy, ru mi tht s l thc ung b dng, cung cp
nhiu nng lng cho c th nu ung vi lng thch hp. Ru mi (liqueur hay
liquor) l mt loi thc ung pha ch khng cn. Cc nh sn xut s phi trn cn tinh
luyn vi syrup ng v cc loi dch trch t rau qu to nn sn phm ru mi.
Nguyn liu chnh sn xut ru mi l cn tinh luyn, cc loi rau qu v
nc. Hin nay trn th gii, ngi ta s dng rt nhiu loi rau qu sn xut ru
2

mi, trong ph bin nht l nhm tri cy nhit i. Ngun nguyn liu nc ta rt
a dng v phong ph. y l ngun li th cc nh sn xut trong nc nghin cu
v pht trin cc sn phm mi, lm a dng ha nhm sn phm ru mi cung cp
cho ngi tiu dng.
c tnh ca ru mi a dng v mu sc, hng v v nguyn liu (hoa, tri cy,
tho mc, v cy, r cy, ht, . . .) c cn dao ng trong khong 15 60 %, thng
thng l 20 30 %. Hm lng ng trong sn phm chim t 50 600 g/l. Thng
th khng bao gi chng ta ung ru mi nguyn cht v mi rt m c. Trng hp
Bailey's Irish Cream (thng c gi tt l Bailey's) l 1 trong s rt t ru mi c
thng thc ring l.
Nu chng ta thng thc ru mnh n thun l ung nguyn cht hay pha vi
cht soft drinks hoc ung vi , c l chng ta cha thy ht s l th ca thc ung.
Chnh ru mi l thnh phn lm cho th gii thc ung tr nn a dng, mi m v hp
dn tuyt vi cho chng ta.
1.2. Lch s hnh thnh. [3]
Ru mi, ban u c s dng nh l mt th thuc, ch yu dng bi b
sc kho, cha vt thng, t c dng ung. V sau, vi ngun nguyn liu phong
ph hn nh cc loi hoa qu, ngi ta s dng ru mi ung nhiu hn, v d
ung, ngi ta cho thm ng hoc mt ong. Vi hm lng ng cao (>100 g/l) v
cha cc cht t tri cy nh: ng, axit hu c, cht khong ru mi thc s l mt
thc ung b dng, cung cp nhiu nng lng cho c th nu ung vi lng thch
hp.
Ru mi c th va l mt thc ung va l nguyn liu pha ch ru
cooktail do n c mu p v mi thm hp dn. Hng thm, hng liu v mi v ca
ru mi l do s thm vo cc cy c, ht ging, v cy, r, hoa qu, ht v v tri cy.
Thnh phn c bn l: Brandy, Cognac, Rum, Whiskey hoc ru mnh trung tnh,
khng mi.
3

Khong thi gian chnh xc v s ra i ca ru mi rt kh xc nh, tuy nhin

theo nhiu nghin cu, cc nh khoa hc cho rng ru mi ra i vo khong nhng
nm cui th k 13 v bt u ni ting t th k 14. Ru mi c sn xut sm nht
ti , c cc nh s ch bin theo mt cng thc c vi cc nguyn liu c ngun gc
t cc tho dc v sn phm c mu xanh t nhin. Lc , h tin rng ru mi c th
iu tr hoc ngn nga bnh tt.
K thut sn xut ru mi bt u lan truyn sang cc nc xung quanh, tn
dng ngun nguyn liu sn c, mi nc li c mi cch pha ch ru mi ring, dc
tho c thay th bng cc ngun nguyn liu r hn nh ng ma, c ph, ca cao,
bch u khu, gng, inh hng to ra hng v mi. Ngoi ra, h cn s dng chui,
du ty, sa k, xoicc loi tri cy khc. iu th v trong thi gian ny khng ai bit
chng ct ru mc d s lng d tr rt ln.
Th trng ru mi pht trin k t khi ngi H Lan tm ra cch chng ct ru,
ru mi tr nn ph bin ti v m rng sang c Php. Vo th k 14, ru mi
cng lc cng phong ph nh s dng cc ngun nguyn liu khc nhau. Tuy vi cng
thc sn xut khc nhau nhng vn m bo ru mi l s phi trn ca ru nguyn
cht vi cc hng liu khc nhau.
n gia cui th k 16, ru mi bt u c sn xut di quy m cng
nghip, vi nhng tn tui nh hng nh Bols (H lan) thnh lp nm 1545, DerLachs
(c) nm 1598. T , ru mi tr thnh mt mt hng nhp khu. Nm 1750, bc s
Cornelius Bontekoe cho rng ru mi c th c s dng chng li bnh scurvy khi
n uc pha trn bi nhc u khu, inh hng, v chanh, cam tm bng ru mnh v
v ngt ca ng.
T th k 17, nhiu ngi bt u lao vo cuc chy ua ch bin v kinh doanh
cc loi ru mi c o, sn xut cng phu. Php, Marie Bizard, Edouard
Cointreau, Jean Get (nhng nh sng ch ra ru mi Get 27 ni ting), LouisAlexandre Marnier-Lapostolle (cha ca Grand Marnier) M.Clac quesin, Emile
4

Giffard v mt vi tn tui khc khai sinh ra cc loi ra cc loi ru mi mang tn h

m nhng hu du ngy nay vn bo tn c truyn thng v thm ch pht trin tn
tui ca sn phm rng khp th gii.
Ngy nay, cng ngh sn xut ru mi t n trnh cao, cht lng cng
nh tnh a dng sn phm c tng ln r rt. Ru mi khng cn ch sn xut
nhng nc phng Ty m n thm nhp vo th trng ca nhiu nc khc, nhiu
khu vc khc trn th gii. V mi nc u c nhng dng sn phm mang tnh c th
ring ca mnh.
1.3. Phn loi. [3, 5]
Ru mi l mt trong tm nhm ru c chng loi phong ph nht, nu chia
ru mi theo nguyn liu sn xut th khng th no k ht cc loi ru mi trn th
gii vi cc ngun gc nh: hoa, tri cy, tho mc, v cy, r cy, ht vi cn
trung bnh t 25-55.
Hin nay c rt nhiu sn phm ru mi, cch phn loi cng rt khc nhau, di
y xin trnh by cc cch phn loi thng dng :
1.3.1. Theo ngt
Lng ng thng thng trong ru mi ti thiu 100 g/l, i vi ru liqueur
dng crme th ti thiu 250 g/l, ring Crme de Cassis c th ln n 400 g/l.
1.3.2. Theo cn
Bng 1.1. Phn loi ru mi theo cn
Loi ru

cn

Cht chit

ng

chua

Ru nh

(%)
20 30

(%)
39 47

(%)
35 50

(g acid citric/ 100ml)

0 0,7

Ru nng

35 45

32 50

32 50

0 0,5

1.3.3. Theo nguyn liu

Ru mi t tri cy nh: Cherry Brandy, Apricot Brandy, Peach Brandy,
Charleston Follies, ru Maraschino ca , Creme de Cassis vng Dijon
Ru mi t tri cy h cam nh: Curacao, Grand Marnier, Vander Hum,
Forbidden Fruit, Rock, Rye
Ru mi t mt hay hn hp ca nhiu loi tho mc nh: Drambuie, Glen Mist,
Benedictine DOM, Chatreuse, Absinthe, Goldwasser
Ru mi t cc loi ht cacao, c ph, vani , nh: Creme de cacao, Tia Maria,
Kahiua liqueur, Cream Liqueur, Advocoat
1.3.4. Theo ni sn xut
Cch phn loi ny da trn vng, quc gia sn xut ru mi, di y xin gii
thiu mt s quc gia vi cc nhn hiu ru mi ni ting:
Php: Arguebelle, Chartreuse, Grand Marnier, Crme de Fraise,
Amourette
Scotland: Baileys, Drambuie
H Lan: Advocoat, Curacao (o Caracao), Kuummel
Italia: Amaretto, Bnedictine, Galliano, Maraschino
Cc nc khc: Angelica (Ty Ban Nha), Irish Mist (Ireland), Kahlua
(Mehico)
1.4. Mt s loi ru mi ni ting th gii. [4]
Ru Amaretto.
Ru mi hnh nhn (almond) v vanilla ni ting do Italia sn xut u tin trn th
gii.

Hnh 1.1. Ru Amaretto

Ru Baileys irish cream:
Ru mi kt hp gia whisky, cream, da, chocolate, coffee, . . . lng danh ca
Ireland chuyn ch bin thc ung cho n gii.

Hnh 1.2. Ru Baileys irish cream

Ru Midori
Ru mi da (nhiu loi da) c sc ca Nht c mu xanh l nht rt quyn r.

Hnh 1.3. Ru Midori

7

Ru Sambuca
Ru mi t hoa sambucus ni ting ca Italia, trong sut, khng mu v thm.

Hnh 1.4. Ru Sambuca

Ru Stawberry liquor
Ru mi du ty mu rt p v thm.

Hnh 1.5. Ru Stawberry liquor

Ru Advocaat
Ru mi kt hp gia Brandy v lng trng g (eggfolks), cream v ng.
Tng t nh Baileys, Advocaat thng dng pha ch thc ung cho n nh cocktail
mang tn Snow Ball.
Ru Curacao

Ru mi sn xut t Cognac kt hp hng thm ca v cam. Loi curacao c 3

mu dng cho ch bin nhiu loi cocktail c hiu ng mu sc: blue curacao, orange
curacao v white curacao (cn gi l triple sec).

Hnh 1.6. Ru Curacao

Ru Mango liquor
Ru mi xoi c mu vng ti bt mt.

Hnh 1.7. Ru Mango liquor

Ru Maraschino
Ru mi qu anh o, khng mu, trong sut, xut x t Italia.

Hnh 1.8. Ru Maraschino

Ru Coffee liquor
Ru mi c ph. Tn ny dng chung cho nhm ru t c ph, ch c 2 thng hiu
lng danh th gii c tn ring: Kahla (Mexico) v Tia Maria (Jamaica).

Hnh 1.9. Ru Coffee liquor

Ru Apricot brandy
Ru mi sn xut t Brandy v qu m, c mu vng cam rt hp dn.

Hnh 1.10. Ru Apricot brandy

Ru Malibu
Ru mi da kt hp Rum trng xut x t Nam M.
10

Hnh 1.11. Ru Malibu

Ru Crem cacao
Ru mi chocolate c sc kt hp vanilla, rt ni ting vi cocktail mang tn
Grasshoper v Brandy Alexandre.

Hnh 1.12. Crem cacao

Ru Bendictine
Ru mi tho mc kt hp nhiu loi v cy, r cy, c quyn ca Php. Cho n
hm nay, cng thc chnh xc sn xut ru mi ny vn trong vng b mt. Tng
truyn, khi xut hin, Benedictine l loi ru dng dng l trong nh th nn chai
Benedictine lun c t D.O.M (Deo Optimo Maximo dnh cho Cha iu tt p
nht v i nht).

Hnh 1.13. Ru Bendictine

11

Ru Creme De Cassis
Ru mi qu du rng en (black currant).
Ru Drambuie
Ru mi rt thm kt hp gia whisky ca Scotland, mt cy v vi loi tho mc.
Ru Grand Marnier
Ru mi c quyn ca Php do kt hp gia Cognac v v cam. im c bit ca
Brand Marnier l chai hnh h l.
Ru Peach liquor
Ru mi qu o vi mn cocktail ni ting Sex On The Beach.
Ru Parfait Amour
Ru mi c sc mu tm violet sn xut t v cam, v chanh, vanilla v nhiu loi
tho mc. Parfait Amour p v thm ngay nh tn gi ca n: Tnh Yu Tuyt Vi.
Ru Cherry Brandy
Ru mi sn xut t Brandy v qu anh o, c mu gi cm.
Ru Cream De Banane
Ru mi mu vng nht c mi thm ca chui.
Ru Campari
Ru mi mu rc r, c quyn ca Italia, c v nhn v mi quinine (quinine l
1 cht dng trong ch to thuc chng st rt).
Ru Dooleys
Ru mi c quyn ca c, sn xut t Vodka, cream v qu toffee (loi qu dng
sn xut ko toffee ni ting).
12

Ru Galliano
Ru mi sn xut t ht ani lng danh ca vng Milan (Italia), c mu vng nht v
mi thm rt quyn r.
Ru Passion Fruit liquor
Ru mi sn xut t chanh dy (hay cn gi l qu lc tin).
Ru Creme De Menthe
Ru mi chng ct t l bc h. Loi ru mi ny c 2 mu c trng: trng v
xanh.
Ru Cointreau
Ru mi c quyn ca Php, sn xut t v cam. c trng hnh dng chai ru l
hnh vung.

13

CHNG 2. NGUYN LIU

Nguyn liu trong sn xut ru mi gm: cn thc phm, cc loi thc vt nh rau
qu, hoa c, nc, ng, c khi dng c mt tinh bt (mt tinh bt c iu ch bng
cch thy phn khng hon ton tinh bt bng acid pha long ri lc v c c n nng
theo yu cu.
Trong mt, ngoi glucoza v maltoza cn c dextrin, lm cho mt c nht cao. Khi
cn tng nht cho ru mi cn pha thm mt vo sn phm. Ngoi ra, mt cn c tc
dng hn ch hin tng saccaroza kt tinh li trong ru mi), mt s ph gia khc nh
acid citric, cc cht mu, mi, cc cht bo qun
2.1. Cn tinh luyn. [1, 2]
Trong ru mi etanol l nguyn liu chnh, nng khong 12% - 60% tu thuc
vo mi loi ung. Etanol pha ch t cn tinh luyn,ch s dng cn tinh luyn t
nguyn liu c cha tinh bt (khoai ty, cc loi ng cc nh la m, la mch,tiu
mch) hoc t nguyn liu c cha ng (c ci ng, tiu mch) sn xut
ru mi.
Yu cu chung l cn phi c tinh sch rt cao, hm lng tp cht trong
nguyn liu cng thp th cht lng ca ru mi s cng cao. Cn c bo qun
trong nhng thit b hp th ng v c lm bng thp khng r.
Bng 2.1. Ch tiu ho l ca cn tinh luyn sn xut ru mi
STT
1
2
3
4
5
6
7

Tn ch tiu
n v o
Ethanol
% v/v
Aldehyde tng
mg/l
Ru cap phn
mg/l
Ester
mg/l
t
Methanol
PP th vi fuchsin
Acid hu c
mg/l
acid
Fufurol

Yu cu
Khng thp hn
Khng vt qu 4
96,2
Khng vt qu 4
Khng vt qu 30
m tnh
Khng vt qu 15
Khng c

Ru nn: c ru mi thm ngon, th ru nn phi tht tinh khit. Cc thnh

phn trong ru nn nh acetadehit etanol c th mang li hng thm cho ru nho,

14

nhng li khng thch hp lm ru nn. Cc loi ru mnh nh whisky, rum, brandy

nho, cognac, ru go v ru tri cy u lc th dng lm ru nn c.
2.2. Thc vt. [1, 2]
2.2.1. Nguyn liu rau qu
Nguyn liu sn xut ru mi rt a dng: t c, r, l cy, hoa qu. Ni chung
tt c nguyn liu thc vt c mi thm, mu p u c th s dng lm ru mi.
Hng liu: c mt s loi ru mi ch dng mt loi hng liu c mi hng
ni bc, nhng cng c loi dng n 70 loi hng liu. Cc loi hng liu
thng dng l:
+ Hng tho: c nng tinh du rt cao, ch cn lng t nh bc h gip tiu
ha, m ip hng l tnh to u c, bch l hng gip chng t mu
+ Hoa: xun hong cc, bch hp, hoa hng
Tri cy: cc loi qu ti: cam qut, chanh, da, du, nhn hoc qu kh nh nho
kh.
V qu: v cy kim k ni, v cy long no, v cy hng, v cy angostura,
R thc vt: ng quy, ba kch, cam tho, gng,
Ht: ht hi hng, ht m, hnh nhn, inh hng,
2.2.2. Thnh phn ha hc ca thc vt
Cc hp cht ha hc ch yu trong rau qu gm c: nc, carbohydrate, protein,
lipid, acid hu c, cht mu, hp cht phenolic, hp cht d bay hi, vitamin v khong.
2.2.2.1. Nc
- Chim t l cao nht trong rau qu khong 80 - 90% trng lng qu.
- Gm nc t do v nc lin kt:
+ Nc t do nm ch yu trong dch bo. Phn nc ny khng lin kt cht ch vi
m thc vt v d b tch ra trong qu trnh sy rau qu.
+ Nc lin kt chim khong 10-15% tng lng nc c trong rau qu. Phn nc ny
lin kt vi cc hp cht keo v kh tch ra khi trong qu trnh sy.
15

2.2.2.2. Cc cht kh:

Trong rau qu chim 1020%, bao gm cht kh ha tan (518%) v cht kh khng
ha tan (25%).
Carbohydrate: gm 2 nhm chnh n gin v phc tp.
- Nhm carbohydrate n gin:
+ ng n (glucose, fructose).
+ ng i (shaccarose).
+ Polyol (sorbitol, mannitol).
+ ng to nn v ngt cho tri cy.
+ T l hm lng tng loi ng v polyol ph thuc vo chng loi rau qu v thay
i theo chn ca qu.
Bng 2.2. Hm lng mt s loi ng v polyol trong tri cy (Van Gorsel v
cng s, 1992)
Tri cy

Hm lng (mg/100g dch qu)

Saccharose

Glucose

Fructose

Sorbitol

To

0,82 0,13

2,14 0,43

5,31 0,94

0,20 0,04

Cherry

0,08 0,02

7,50 0,81

6,83 0,74

2,95 0,33

Nho

0,29 0,08

9,59 1,03

10,53 1,04

Khng pht hin

Qut

8,38 0,73

0,85 0,04

0,59 0,02

0,20 0,04

5,68 0,52

0,67 0,06

0,49 0,01

0,09 0,02

0,55 0,12

1,68 0,36

8,12 1,56

4,08 0,79

Mn

0,51 0,36

4,28 1,18

4,86 1,30

6,29 1,97

Kiwi

1,81 0,72

6,94 2,85

8,24 3,43

Khng pht hin

Du

0,17 0,06

1,8 0,16

2,18 0,19

Khng pht hin

Tinh bt
L thnh phn d tr nng lng rau qu. Hm lng tinh bt trong tri cy khng
nhiu ngoi tr chui v to. Trong qu trnh chn ca qu, tinh bt s chuyn ha thnh
ng. Thnh phn tinh bt trong rau qu ch yu l amylose v amylopectin. Bn cnh
16

tinh bt, cn c inulin trong 1 s loi rau qu, in hnh l trong artichoke. Inulin l 1
polysaccharide c cu to t cc phn t ng fructose, di xc tc enzyme inulase
hoc acid, inulin s b thy phn.
Cellulose
L 1 polysaccharide c cu to bi cc phn t ng _glucose, chng lin
kt vi nhau bi lin kt _1,4 glycoside. Tham gia cu to nn thnh t bo rau qu
vi chc nng bo v v to nn vng chc cho m thc vt. Cellulose chim khong
0.5-2% trng lng qu. S phn b cellulose trong 1 loi thc vt cng khng ng
nht.
Hemicellulose:
L polysaccharide c cu to t nhng phn t ng pentose (arabinose,
xylose) v hexose (glucose, galactose). Tham gia cu to nn thnh t bo thc vt
v c nh hng n cng v cu trc ca rau qu. C nh hng n cu trc v
cng ca rau qu. Hm lng hemicellulose dao ng trong khong t 0.2-0.3% n 2.73.1%.
Cc hp cht pectin:
L polysaccharide c cu to ch yu t cc phn t acid galacturonic. Gm 2
nhm protopectin v pectin.
Protopectin khng tan trong nc. Trong qu trnh chn qu protopectin s chuyn
ha dn thnh pectin ha tan. Protopectin ng vai tr l cht kt dnh cc thnh t bo
li vi nhau trong cu trc m thc vt. C kh nng gy nht v gy c cho sn
phm.
2.2.2.3. Protein:
Hm lng protein trong rau qu khng vt qu 1%. S thay i v hm lng
v cu trc ca protein trong rau qu c th dn n nhng bin i v thm ca mng
t bo cht, khi rau qu d b tn thng lnh trong qu trnh bo qun nhit thp.
Enzyme l nhm protein quan trng nht trong rau qu. Chng xc tc cc phn ng
ha hc v lm thay i thnh phn cc cht c trong rau qu.
Bng 2.3. Mt s enzyme thng gp trong tri cy
17

Tn enzyme
Polyphnoloxydase

Tc ng
Xc tc phn ng oxy ha cc hp cht phenolic, lm sm mu.

Polygalacturonase

Xc tc phn ng thy phn lin kt glycoside trong cc hp

Pectinesterase

cht pectin, lm mm qu.

Lipoxygenase

Xc tc phn ng thy phn lin kt ester trong cc hp cht

Ascorbic

acid

pectin, lm tng cng m qu.

Xc tc phn ng oxy ha lipid, lm thay i mi v tri cy.

oxydase

Xc tc phn ng oxy ha ascorbic acid, lm gim gi tr dinh

Chlorophyllase

dng. Xc Tc phn ng tch vng phytol trong phn t

chlorophyll, lm mt mu xanh ca tri cy.

2.2.2.4. Lipid:
Hm lng lipid trong rau qu rt thp khong 0.1-0.2% tr b, oliu, nhm h
u. Tham gia vo cu to mng t bo cht thc vt. Tham gia to nn lp biu b c
chc nng hn ch s mt nc trong qu trnh bo qun rau qu. Bo v rau qu bi s
tn cng cc vi sinh vt gy bnh.
2.2.2.5. Acid hu c
L sn phm quan trng trong qu trnh trao i cht rau qu. Thnh phn v t
l cc loi acid ph thuc vo chng loi tri cy v thay i theo chn ca qu. Acid
citric v acid malic l 2 loi acid ch yu c trong cc loi tri cy ngoi tr nho v kiwi.
Acid trong nho l acid tartaric, acid trong kiwi l acid quinic.
2.2.2.6. Cht mu
Ba nhm cht mu chnh trong rau qu l chlorophyll, carotenoids v
anthocyanin
Chlorophyll
- To nn mu xanh c trng thc vt. Hm lng chlorophyll gim dn trong qu
trnh chn ca tri cy do phn ng oxy ha v s xc tc chuyn ha chlorophyll bi
enzyme cholorophyllase.
Carotenoid

18

L 1 hn hp gm hn 50 cht khc nhau. c sinh tng hp trong qu trnh

chn ca tri cy. To nn mu mu vng, mu cam c trng cho mt s loi qu. Hp
cht carotenoid quan trng nht l -caroten (tin sinh t A) gp phn lm tng gi tr
dinh dng cho rau qu.
Anthocyanin
L nhng glycoside ha tan c trong nc. To nn mu , xanh, ta 1 s
loi rau qu nh du, sori, o mn, nho, to Anthocyanin trong qu thng khng bn
d b bin i di tc ng ca pH, to, oxy khng kh, cc ion kim loi nh st, km,
ng
2.2.2.7. Hp cht phenolic:
L nhng cht ha hc c vng benzene trong cng thc phn t. Tng hm lng
ca chng dao ng trong khong 0,12,0g/100g qu ti. Hm lng cc hp cht
phenolic qu cha chn thng cao hn rt nhiu so vi qu chn. Thnh phn cc
hp cht phenolic bao gm chlorogenic acid, catechin, epicatechin, leucoanthocyanidin,
flavanol, nhng dn xut ca cinamic acid v nhng phenol n gin.
Vai tr ca chng ch yu l bo v tri cy chng li tc ng ca vsv c hi.
Ngoi ra, mt s hp cht phenolic cn gp phn hnh thnh nn mi v c trng cho vi
loi qu.
Cc hp cht phenolic d b oxy ha di tc ng ca h enzyme
polyphenoloxydase c sn trong rau qu. Tuy nhin, trong cu trc m thc vt, cc hp
cht phenolic v enzyme polyphenoloxydase c phn b ti nhng vng cch bit nhau
v kh tip xc c vi nhau.
Ch trong trng hp rau qu b tn thng do vn chuyn hoc do ct gt, oxy
khng kh v enzyme mi c iu kin tip xc vi cc hp cht phenolic v phn ng
oxy ha s xy ra.
Trong nhm cc hp cht phenolic, chlorogenic acid (ester ca caffeic acid) l c
cht d tham gia phn ng oxy ha nht. S phn ng c th c biu din nh sau:
polyphenoloxydase

Monophenol + O2
19

O-quinone + H2O

polyphenoloxydase

2-o-diphenol + O2

2-o-quinone + H2O

Cc sn phm o-quinone c to thnh trn s khng bn nn tip tc tham gia

phn ng polymerha v to ra cc hp cht c phn t lng ln hn v c mu nu.
Cn lu l v cht ca 1 s loi tri cy c lin quan cht ch n thnh phn v
hm lng cc hp cht phenolic. Khi qu chn, v cht s gim i v cc hp cht
phenolic gy v cht s chuyn ha t dng ha tan sang dng khng ha tan dng
khng gy v cht. C s khoa hc ca nhng bin i ny l do hin tng polymer ha,
thay i kch thc phn t hoc do qu trnh hydroxyl ha cc hp cht phenolic.
2.2.2.8. Hp cht d bay hi:
Tng hm lng cc hp cht d bay hi trong rau qu rt thp, khng vt qu 100g/g
nguyn liu ti. Chim t l cao nht trong nhm cc hp cht d bay hi tri cy l
ethylene. Tuy nhin, hp cht ny khng c chc nng tao mi hng cho qu.
2.2.2.9. Vitamin:
Rau qu l ngun cung cp vitamin quan trng cho con ngi gm:
- Nhm vitamin tan trong nc (vitamin C, thiamin, riboflavin, niacin, B6, B12, biotin,
pantothenic acid)
- Nhm vitamin tan trong cht bo (A,D, E, K).
2.2.2.10. Khong:
Cc nguyn t kim: Ca, Mg, Na, K
Kali:
-

L nguyn t thng gp nht trong cc loi tri cy.

N thng tn ti di dng mui ca cc acid hu c.

Hm lng K trong tri cy cao th acid v mu cng tng cao.

Canxi:
-

L nguyn t khong quan trng th hai c trong rau qu

Ca thng c mt trong thnh t bo thc vt.

Hm lng Ca cao s lm gim tc sinh tng hp CO 2 v ethylen, do lm

chm qu trnh chn sau thu hoch v lm tng thi gian bo qun tri cy
20

Thiu Ca2+ s gy nn mt s ri lon sinh l qu .

Magie:
L nguyn t c mt trong hp cht chlorophyll to mu xanh c trng cho rau
qu.
Cc nguyn t acid: P, Clo, S
Photpho:
Tham gia vo trong thnh phn ca nhn t bo v tham gia vo qu trnh tng
hp nng lng rau qu. Hm lng P trong tri cy cao c th lm gim chua ca
qu .
Cc nguyn t khong vi lng: Fe, Cu, Co, Mn, Zn, I, Mo.
2.3. ng. [1, 2]
ng pha ru l loi ng knh c tn khoa hc lsaccaroza c ch bin t
ma hoc c ci ng. ng pha ru phi tt, trng tinh khng vn cc, khng m,
khng tp cht, v ngt, khng c v l khc, ho tan trong nc thnh dung dch khng
mu trong sut. Hm lng ng saccaroza trong ng knh trng pha ru l 99.5%,
hm lng ng hm nguyn ti a l 0.1, m ti a cho php l 0.25. Trong ru
chanh cng nh cc loi ung khc, ta s dng ng tinh luyn RE (ng
Saccarozo). C chc nng to v ngt cho sn phm v to thnh phn dinh dng quan
trng cho ngi s dng.
Bng 2.4. Bng ch tiu cht lng
tinh khit

99.7

Nc

0.15

Tro

0.15

ng kh

0.15

Cht khng tan

< 60 ppm

pH

Mu sc

Trng tinh

21

2.4. Nc. [1, 2]

c xem l nguyn liu chnh trong sn xut ru mi ni ring v thc
ung ni chung. Cht lng nc trong sn xut ru mi cng phi tng t hoc
nghim ngt hn so vi cht lng nc c s dng sn xut Vodka hoc cc
loi nc gii kht pha ch khng cn. Trong s cc ch tiu cht lng ca nc,
quan trng nht l cng. Trong sn xut ru mi, ngta ch s dng nc mm vi
cng khng vt qu 1mg ng lng/l.
Mt s loi ru mi c cha cc thnh phn nh protein, pectin, tannin c
ngun gc t rau qu. Ring Vodka v nhm nc gii kht pha ch khng cn
khng c cha nhng thnh phn nh trn. Cn lu l protein c th kt hp vi mt
s ion kim loi c trong nc nh st, ng v lm cho sn phm b c trong qu
trnh bo qun. do , hm lng cc ion kim loi st v ng trong ngun nc c
s dng trong sn xut ru mi khng c vt qu 5ppm v 0,3ppm tng ng.
2.5. Ph gia. [1, 2]
2.5.1. Phm mu
Do ru mi b sung hng liu chit xut t cy, qu, r nn thiu cht mu t
nhin, do ta b sung mu tng hp sn phm p mt. Phm mu dng pha ru
phi t dc nhng yu cu sau:
-

Khng gy tc hi cho ngi s dng sau mt thi gian s dng qua

ng tiu ha.
-

Phi m bo ng nht v tinh khit, khng c ln nhng phm mu khng

cho php, phi cha 60% phm mu nguyn cht, cht ph phi l nhng cht
khng c nh: ng, tinh bt.

Liu lng phm mu cho vo sn phm rt nh ch cn thit to ra mu rt

nht.

Nhng phm mu c s dng khng c l ngun gc gy ung th cho

ngi.

Khng c s dng phm mu v c t CuSO4 .

22

Phm mu hu c tng hp c s dng cc loi sau (theo hp ng hn hp

OMS/PAO-1965).
Loi A c 3 mu:
Amarant: k hiu CI16-185.
Vng mt tri (Jame Soleit Fef ): k hiu CI15-985.
Tetraxin: k hiu CI19-140.
Loi B gm:
Xanh (Blue brinllan Fef) k hiu CI 42-090.
Erytrozin: k hiu CI 45.430.
Ind igotin: k hiu CI 73.015.
Vng cam B: k hiu S.
Vng chanh B: k hiu T.

Hin nay theo cng vn s 028/RB.KT-ngy 7 thng 1 nm 1980 c 4 loi phm mu

c vin Pasteur thnh ph chng nhn cht lng (KCL 740/VSTP 24/12/1979).
Vng cam A: k hiu 033.
Vng chanh A: k hiu 053.
ti A : k hiu 013.
Mu xanh A: k hiu 1357-SB.
2.5.2. Cht mi
Cht mi c th chia thnh cc nhm nh sau:
-

Mi ngt:
o Mi tri cy: ti, kh
o Mi khc: vanilla, caramen, caf, mt ong

Mi mn:
o T thc vt: x, gng, ng v hng.
o T ng vt

Cc mi khc

T cc nhm mi trn chn nhm mi ph hp nht cho ru mi.

23

2.5.3. Acid citric

L acid hu c yu, l cht bo qun t nhin v cng c b sung v ccho thc
phm. i vi ru chanh, ru cam hay ru mi c v chua th thng b sung acid
citric.
Trong ho sinh hc n l tc nhn trung gian quan trng trong chu trnh acid citric,
n c coi l tc nhn lm sch tt v mt mi trng v ng vai tr ca cht chng
oxy ho.

24

CHNG 3. QUY TRNH SN XUT RU MI

3.1. Quy trnh sn xut. [1, 5]
Cn tinh luyn

Nc x l

Dch trch ly t rau qu

Phi trn

Tng tr 1 v lc

Cc nguyn liu
ph

Cn

Tng tr 2

Lc

Cn

Rt chai, ng np, dn
nhn

Ru mi

Hnh 3.1. Quy trnh sn xut ru mi.

3.2. Thuyt minh quy trnh. [1, 5]
3.2.1. Chun b dch trch ly t rau qu.
Dch trch t rau qu l mt bn thnh phm quan trng trong cng ngh sn xut
ru mi. Nhng cht c gi tr dinh dng cao nht trong rau qu nh ng, acid hu
c, vitamin... u tp trung dch qu. Nh c y v cn i cc cht ny nn nc
25

qu c hng v rt thm ngon, em li mi v c trng cho tng dng sn phm ru

mi.
Hin nay c nhiu phng php chun b dch trch rau qu nhng ph bin nht
c th k n cc phng php sau:
Phng php 1: nghin, x, p thu dch qu ri em phi trn vi cn
tinh luyn to dch trch bn thnh phm.
Phng php 2: dng cn pha long trch ly cht chit t cc nhm
nguyn liu khc nhau.
Phng php 3: chng ct hn hp nguyn liu vi cn tinh luyn v ch
thu nhn phn on gia lm sn phm thu ru hng.
3.2.1.1. Phng php 1.
Phng php ny thng c s dng thu nhn dch trch t cc loi tri cy.
u tin, ngi ta dng qu trnh nghin x v p thu ly dch qu,sau em phi
trn dch qu vi cn tinh luyn to ra dch trch bn thnh phm. Ty thuc vo cu
to ca mi loi tri cy m s quy trnh dch trch s thay i.
Quy trnh cng ngh.

26

Tri cy

Phn loi

Nc

Ra

Tp cht

Nghin, x

Cn tinh luyn

Phi trn

Lng - Tng tr

Cn

Dch trch ly

Hnh 3.2. S quy trnh chun b dch trch t tri cy theo phng php 1
Thuyt minh quy trnh.
Phn loi
Tri cy sau khi thu hoch thng c kch thc v chn khng ng nht. qu
trnh nghin x qu c thc hin d dng v kch thc qu sau khi nghin c ng
nht, cc nh sn xut cn phn loi tri cy theo kch thc thng thng.
Qu trnh phn loi theo kch thc c th c thc hin theo phng php th cng
hoc s dng thit b phn loi rau qu theo kch thc hot ng t ng.

27

Nhng qu cha chn hoc qu chn s lm gim cht lng ca dch trch cng nh
cht lng ca ru mi thnh phm. Do , vic phn loi qu theo chn l rt cn
thit, ch nhng qu t chn k thut mi c a vo sn xut. tng t nh
phng php phn loi theo kch thc, vic phn loi qu theo chn c th c thc
hin bng phng php th cng hoc s dng thit b t ng.
Ngoi ra, trong qu trnh phn loi, chng ta cn loi b nhng qu b h hng do tn
thng c hc hoc do vi sinh vt v cn trng tn cng.
Ra
Mc ch: ra c tc dng b i mt s tp cht c hc nh t, ctv h vi sinh vt
bm trn v qu cc ch tiu cm quan, ha l v vi sinh ca dch trch t qu s c
ci thin ng k.
i vi cc loi tri cy c cu trc cng (thm, to) hoc lp v cng bao bc bn
ngoi nh nhm qu c mi (cam, qut, chanh): thng thc hin qu trnh ra ngay
sau khi phn loi qu.
Hin nay, c nhiu loi thit b ra khc nhau nh thit b ra s dng bn chi, thit
b ra c sc kh, thit b ra c tang trngnguyn tc hot ng ca thit b ra tri
cy thng c hai giai on: ngm v ra xi tch cc tp cht bm trn b mt qu.
i vi cc loi tri cy c lp qu mm (nh du, mm xi, m): thng b qua
qu trnh ra qu. Tr khi nguyn liu b ln nhiu tp cht nh t, ctcc nh sn
xut s thc hin qu trnh ra bng cch ngm nguyn liu trong bn nc c sc kh.
Cn hn ch ti a nhng va chm c hc trong qu trnh ra v nhm tri cy c lp
v mm rt d b tn thng.
Nghin x
Mc ch: lm gim kch thc nguyn liu, ph v cu trc m v t bo tri cy
chun b cho qu trnh p thu nhn dch qu v cht chit t tri cy s trit , gim
tn tht v tng hiu qu thu hi sn phm.
28

Mc nghin x l mt yu t quan trng cn dc quan tm, thng thng kch

thc qu sau cng on nghin x khong 5-10mm.
Nu kch thc qu ln: phn dch qu cn st li trong cc t bo tri cy sau qu
trnh p s tng cao.
Nu kch thc qu nh: cc mao qun trong khi nguyn liu d b tc nghn trong
qu trnh p, khi phn dch qu cn st trong b cng s gia tng v hiu sut thu hi
dch qu b gim i. Ngoi ra, vic nghin x nguyn liu qu mn s lm tng chi ph
nng lng vn hnh.
Kt qu nghin cu thc nghim trn qu to cho thy:
+ Nu chng ta ct to thnh nhng lt mng ri em p th lng dch qu
thu c xp x 30-35% khi lng nguyn liu.
+ Nu chng ta tin hnh nghin x to n kch thc 10mm th lng
dch qu thu c s tng n 65-70%.
p
Mc ch: thu nhn ti a cc cht chit t nguyn li

nh hng

quyt nh n hiu sut thu hi dch trch t tri cy.

Bn cht ca qu trnh p l tc ng mt p lc ln khi nguyn liu d c qua
nghin x. Nh , dch bo vi cc cht chit ha tan s c thot ra bn ngoi to
thnh dch qu.
p lc l mt thng s trong qu trnh p thu nhn dch bo. Khi gi tr p lc nn
cng ln th tc thot dch bo s cng cao. Tuy nhin trn thc t cho thy nu chng
ta tng cao gi tr p lc p trong mt khong thi gian qu ngn th cc mao qun trong
khi nguyn liu nhanh chng b tt nghn. do tc thot dch bo ch tng nhanh
trong mt khong thi gian ngn v sau b gim i ng k. cc nh sn xut cn tng
lc p t t trong sut qu trnh p trnh sy ra hin tng ni trn.

29

Hin nay c nhiu dng thit b p tri cy c s dng trong sn xut ru mi. Ph
bin nht l thit b p trc vis, thit b p nm ngang, thit b p thy lccc thit b p
c chia thnh hai nhm:
+ Hot ng theo phng php gin on.
+ Hot ng theo phng php lin tc.
gip cho qu trnh p c d dng v t hu qu thu hi cht chit t nguyn
liu tri cy, nn s dng thm nhng ch phm enzym thy phn c ngun gc t vi
sinh vt. tri cy sau cng on nghin x s c b sung ch phm enzym. Thi gian
x l enzym thng ko di t 30 pht n 1 gi.
Thc t cho thy trong dch qu thng c cha mt hm lng pectin nht nh. Khi
pectin b phn gii trong qu trnh nghin x nguyn liu, mt phn s ha tan vo dch
qu. Dung dch cha pectin c nht cao v y l nguyn nhn gy kh khn cho qu
trnh p thu dch qu.
Do , cc nh sn xut b sung ch phm pectinase vo khi nguyn liu tri cy
qua nghin x. Nh xc tc ca endopolygalacturomas, phn t pectin b gim kch
thc, dch bo gim nht, gip cho qu trnh p t hiu qu cao hn. Ngoi ra cn
s dng thm ch phm cellulase v hemicellulase, gip cho s ph hy cu trc mng t
bo tr nn trit hn. Nh , dch bo bn trong s thot ra ngoi d dng trong qu
trnh p.

Hnh 3.3. S hot ng ca thit b p dng bng

30

 Phi trn dch qu vi cn tinh luyn

Mc ch: n nh thnh phn ha hc ca dch qu, ng thi ko di thi gian bo
qun bn thnh phm
Khi phi trn dch qu vi cn tinh luyn, bin i quan trng xy ra l s ng t
mt s hp cht dng keo c trong dch qu. Theo Malsev (1980) th nhng hp cht
ny bao gm pectin, protein, mt s cht mu
Thc t cho thy, khi chng ta phi trn dch to hoc mm xi vi cn tinh luyn
th cc kt ta s xut hin ngay v c th quan st c bng mt thng. Thnh
phn ca nhng kt ta ny ch yu l pectin.
Cn khi phi trn dch hoa anh o hoc mn vi cn, s hnh thnh cc kt ta
s din ra chm hn rt nhiu.
Ngoi s kt tu ca cc hp cht keo, ngi ta cn thy c s kt lng ca nhng
mnh v rt mn ca t bo nguyn liu. y l nhng mnh v cn st li trong dch
qu sau qu trnh p v tch b.
Thit b phi trn dch qu vi cn tinh luyn thng c dng hnh tr ng,
c lm bng thp khng r, bn trong c cnh khuy trong qu trnh phi trn, cnh
khuy s hot ng lin tc thu c mt hn hp ng nht.
Ty theo tng loi nguyn liu tri cy m t l phi trn gia th tch dch qu v
cn tinh luyn s thay i. thng thng, cn trong hn hp sau qu trnh phi trn
khng thp hn 25%.
Lng v tng tr
Sau khi thc hin qu trnh phi trn dch qu vi cn tinh luyn, hn hp c
bm qua thit b lng v tng tr.
Mc ch: lm tng trong, ng thi to s hi ha ng nht v mi v ca
hn hp sau phi trn.
Thit b lng v tng tr c dng hnh tr, y cn, thng c lm bng g si,
ngy nay, mt s nh my s dng thit b c ch to bng thp khng r. Th tch
thit b thng 2-10 m3, chiu cao thit b 2-2,5m. Qu trnh lng v tng tr thng
c thc hin nhit phng ty thuc vo kh nng lng ca cc cu t keo trong
31

hn hp m thi gian thc hin c th thay i t 10-25 ngy. lm tng qu trnh

lng cc nh sn xut c th s dng cc cht tr lng nh bentonit v polyacrylamid.
Hm lng cht tr lng s dng khong 0,5-3% so vi trng lng dch qu. Sau
khi b sung cht tr lng vo thit b tng tr, thi gian lng ko di t nht l t 5
n 7 ngy qu trnh lng xy ra trit . Bentonit c kh nng hp th mt s cu
t keo trn b mt ht, gp phn lm tng trong cho dch trch bn thnh phm.
Khi qu trnh lng kt thc ngi ta thng s dng ng xi-phng bng nha
dn hn hp t thit b tng tr qua thit b cha bn thnh phm. thit b ny c
lm bng thp khng r. m bo bn thnh phm t trong, trong qu trnh vn
chuyn cn hn ch s tc ng n cc kt ta v cn mn phn y ca thit b d
c ln lt a qua thit b lc (c s dng bt tr lc) v thit b p. Phn lng
thu c t qu trnh lc v p s c nhp chung vi phn dch trong bn cha bn
thnh phm. cui cng, phn b thu c t qu trnh p s c cho vo thit b
chng ct thu hi lng ethanol cn st li trong b/
Mt s loi tri cy cho dch qu kh c, sau qu trnh lng v tng tr, cc nh
sn cut c th s dng thit b lc khung bn vi bt tr lc tch b nhng cn mn
nhm m bo cho bn thnh phm t c trong theo yu cu.
Dch trch thu c theo phng php I cn c bo qun trong iu kin
m khng kh 75-80% v nhit khng qu 15oC. duy tr nhit bo qun, cc
nh sn xut c th s phng lnh hoc thit b cha c lp v iu nhit bao bc xung
quanh. Thi gian bo qun bn thnh phm khng ko di qua 12 thng.
nh gi cht lng ca bn thnh phm, ngi ta xc nh mt s ch tiu
ha l quan trng nh cn, tng hm lng cht kh b chua
3.2.1.2. Phng php 2.
Phng php ny s dng dung mi l cn pha long trch ly cht chit t cc
nhm nguyn liu khc nhau nh tri cy, rau, tho mcnguyn liu c th dng
ti hoc dng kh
Quy trnh cng ngh

32

Tri cy

Phn loi

Nc

Ra

Tp cht

Nghin, x

Cn tinh luyn

Cn tinh luyn

Trch ly ln 1

Dch p 1

Trch ly ln 2

Dch p 2

Dch p

Hnh 3.4. S quy trnh chun b dch trch t tri cy theo phng php 2
Thuyt minh quy trnh
Chun bi nguyn liu (phn loi, ra, nghin, x)
Cc giai on chun b nguyn liu cng tng t nh trong phng php I.
Theo Malsev (1980) th im c bit cn lu l i vi mt s loi tri cy nh du
ty hoc mm xi, do m qu mm v lp v rt mng nn cc nh sn xut c th v
qua giai on nghin nguyn liu. cn i vi nhm tri cy dng kh, qu trinh nghin
nguyn liu c thc hin trn thit b nghin trc. Ring i vi nhm tho mc,
cc nh sn xut thng s dng thit b nghin a lm gim kch thc ca chng.
Trch ly ln 1 v ln 2
33

Trch ly l qu trnh thu nhn cht chit t nguyn liu c s dng dung mi.
Trong phng php ny, dung mi c chn l cn tinh luyn c pha long
ty theo bn cht ca nguyn liu m nng cn trong dung mi s thay i.
C s khoa hc ca qu trnh trch ly l s khuch tn ca cc cht chit t
nguyn liu vo dung mi. ng lc ca qu trnh l dung mi. S chnh lch nng
ny cng ln th tc trch ly cng nhanh.
C nhiu yu t nh hng n hiu qu ca qu trnh trch ly, ng vi mi loi
nguyn liu v dung mi c chn, cc yu t nh hng bao gm kch thc ca
nguyn liu, t l nguyn liu v dung mi, nhit trch ly, dng thit b s dng,
mc khuy o trong thit b
Kch thc nguyn liu: cng nh th din tch tip xc gia b mt nguyn liu
s d dng thot ra bn ngoi dung mi hn, tuy nhin, cn lu l kch thc ca
nguyn liu khng nn qu nh v s lm tng c ca dch trch, gy kh khn
cho qu trnh lng v lc dch trch, ng thi chi ph cho qu trnh nghin nguyn
liu s gia tng.
T l gia nguyn liu v dung mi: thng thng, nguyn liu phi c ngp
trong dung mi bn trong thit b trch ly, khi din tch tip xc b mt nguyn
liu v dung mi mi t gi tr cao nht v tc trch ly s gia tng. Nu th tch
dung mi s dng cng cao th s chnh lch nng cu t trong nguyn liu v
trong dung mi s dng cng ln, hiu sut trch ly s cng cao. Tuy nhin, nng
cc cu t trong dch trch thu c s b pha long v gy kh khn cho qu trnh
phi trn to sn phm ru mi.
+ Nhit : khi tng nhit d th s khuch tn ca cc cu t trong thit b
trch ly s nhanh hn, s ha tan ca cc hp cht ha hc thng tng ln theo nhit
. Tuy nhin, nhc im ca vic tng nhit l lm tn tht cn v cc cu t
hng c trong nguyn liu rau qu. Trong sn xut ru mi, qu trnh trch ly c
thc hin nhit phng.
+ S khuy o: s khuy o nguyn liu v dung mi trong thit b trch ly s
lm tng din tch tip xc gia nguyn liu v dung mi, gip cho qu trnh trch ly
din ra tt hn. Cc nh sn xut c th s dng thit b trch ly c cnh khuy hoc
34

tin hnh bm hi lu phn dch lng trong thit b trch ly. Tuy nhin, cn lu l
s khuy o dn hp trong thit b trch ly pho thc hin nh nhng hn ch s
bau hi ca cn v cc cu t hng c trong nguyn liu rau qu.
Cc thng s cng ngh ca qu trnh trch ly s c xc nh bng phng
php thc nghim. Di y l mt vi thng s tham kho:
+ i vi nguyn liu tri cy ti, nng cn s dng trong qu trnh trch ly
ln 1 l 45% v/v v trong ln trch ln 2 l 30%.
+ i vi nguyn liu l tri cy c sy kh, nng cn s dng trong ln
trch ly ln 1 v ln 2 ln lt l 50% v/v v 45% v/v. Thi gian mi ln trch ly l 6-10
ngy.
+ i vi nguyn liu tho mc, nng cn trong qu trnh trch ly ln 1 v
ln 2 dao ng trong khong 5070% v 4070% v/v tng ng. Thi gian mi ln
trch ly c th ko di n 5-10 ngy.
C nhiu dng thit b trch ly. Thng thng, thit b c dng hnh tr ng, bn
trong c cnh khuy hoc khng, c th c lm bng g si hoc thp khng r.
p
Mc ch: tn thu phn dch trch cn st li trong b sau qu trnh trch ly.
Cc nh sn xut thng s dng thit b p thy lc hoc thit b p trc vis.
Phn dch lng thu c t qu trnh p s c em i phi trn vi dch trch t hai
ln trch ly nguyn liu c trnh by phn trn. Phn b sau khi p s c a
vo thit b chng ct thu hi cn cn st li trong b.
3.2.1.3. Phng php 3.
Phng php ny c dng thu nhn ru hng (flavor alcohol) t nguyn
liu rau qu v tho mc. Ru hng l mt cht lng khng mu,c mi c trng, vi
nng cn l 75-80%v/v v hm lng tinh du dao ng trong khong 1.3-7.0mg/l.
thu nhn ru hng ngi ta s tin hnh chng ct hn hp cn nguyn liu v
nguyn liu, sau ch thu nhn phn on gia lm sn phm.
Quy trnh cng ngh

35

Tri cy

Phn loi

Nc

Ra

Tp cht

Nghin, x

Cn tinh luyn

Phi trn vi cn tinh luyn

Chng ct

Ru
hng

Hnh 3.5. S quy trnh chun b dch trch t tri cy theo phng php 3
Thuyt minh
Chun b nguyn liu (phn loi, ra, nghin x)
Nguyn liu s dng thu nhn hng rt a dng, trong s cc loi rau qu,
tho mc, cc nh sn xut thng quan tm n nhng nguyn liu c cha cc hp
cht d bay hi v c mi c trng (v chanh, cam, qut, ). Cc qu trnh phn loi
nguyn liu, ra, nghin, x trong phng php ny cng hon tan tng t nh
phng php 1 v 2.
Phi trn nguyn liu vi cn tinh luyn
Mc ch: chun b cho qu trnh chng ct thu nhn ru hng.
+ i vi nguyn liu ti ngi ta s dng cn 60%v/v phi trn.
36

+ i vi nguyn liu kh th dng cn 50%v/v.

Qu trnh phi trn c thc hin ngay trong bn cha nguyn liu ca h
thng chng ct. Trc tin, cho nguyn liu rau qu c nghin x vo bn
trc; sau b sung cn tinh luyn vo. T l gia hm lng nguyn liu v cn
c xc nh bng phng php thc nghim. thc hin qu trnh chng ct thu
nhn ru hng cc nh sn xut cng c th s dng nguyn liu l nhng dch
trch c thu nhn theo phng php 1 v 2.
Chng ct
y l qu trnh tch cc cu t c nhit bay hi khc nhau ra khi mt hn hp
ban u. thu nhn ru hng, hin nay c nhiu h thng chng ct khc nhau.
Cc nh sn xut phn bit sn phm ca qu trnh chng ct vi ba phn on
chnh.Chng gm phn on u, gia v cui vi t l so vi tng lng dch ct thu
c ln lt l 0.1-2.0%, 50-70% v 30-50%.
+ Phn on u l mt hn hp gm ethanol v cc terpene vi nng cn 8090%v/v.
y l mt dung dch lng c.
+ Phn on gia chnh l sn phm ru hng cn thu nhn, n l mt cht
lng trong sut cha hn hp cc dn xut ca terpene. Nng cn ca phn on
ny l 60-80%v/v.
+ Phn on cui cha terpene v mt s cu t d bay hi khc.
Cc nh sn xut s xc nh thi im bt u v kt thc thu nhn mt phn
on bng cch ly mu ti b phn kim tra G em i nh gi cm quan. Vic xc nh
ny c vai tr quan trng v n nh hng quyt nh n hiu sut thu hi v cht lng
ca ru hng cn thu nhn (phn on gia).
Cc nh sn xut s xc nh thi im bt u v kt thc thu nhn mt phn
on bng cch ly mu ti b phn kim tra G em i nh gi cm quan. Vic xc
nh ny c vai tr quan trng v n nh hng quyt nh n hiu sut thu hi v
cht lng ca ru hng cn thu nhn (phn on gia).
Ru hng thu c t qu trnh chng ct s em bo qun trong bn cha c

37

lm bng thp khng r. Dng c hoc thit b cha phi c y kn v ni

nhit thp (8-10oC) nhm hn ch tn tht cc cu t hng trong qu trnh bo
qun.
3.2.2. Phi trn
Mc ch ca qu trnh: Phi trn l ch bin. Nhng thnh phn nguyn liu khc
nhau s c phi trn theo mt t l xc nh to ra cc sn phm c cc ch tiu cht
lng ha l v cm quan theo yu cu, y l khu quan trng nht trong quy trnh v n
quyt nh c im, tnh cht ca sn phm. ng vi mi loi sn phm ru mi, cng
thc phi trn cc thnh phn phi c xc nh bng phng php thc nghim, ngoi
ra mi hng u c mt cng thc phi trn ring lm nn c trng sn phm ca h.
Cn lu l trc khi phi trn, tt c cc thnh phm nguyn liu phi c chun b
di dng dung dch. C th nh sau:
Cc nguyn liu ha tan trong nc nh cht to v chua (acid citric), mt s cht
mu (caramen) s c em ha tan trong nc.
Cc nguyn liu ha tan trong cn nh tinh du, vanillin s em ha tan trong
cn tinh luyn.
Th t phi trn cc thnh phn trong sn xut ru mi s c xc nh bng phng
php thc nghim. trnh tn tht cn v cu t hng, nhit hn hp trong qu
trnh phi trn khng c vt qu 30C. Mt im quan trng cn lu l syrup
ng sau qu trnh nu phi c lm ngui v nhit khng qu 20C trc khi em
phi trn.
Sau khi phi trn xong cc nh sn xut s ly mu i phn tch cc ch tiu ha l
nh cn, tng cht kh, hm lng ng, chua, mu. Nu gi tr phn tch vt
qu khong quy nh, chng ta cn hiu chnh bng cch tch ton v b sung thm cc
thnh phn nguyn liu sao cho ph hp.

38

3.2.3. Tng tr 1 v lc
3.2.3.1. Tng tr 1
Sau khi phi trn cc thnh phn nguyn liu theo cng thc quy nh, cc nh sn
xut s thc hin qu trnh tng tr ln th nht.
Mc ch:
ng nht hn hp
Kt lng cn ca dch chit, ph gia khng ha tan c v cc
protein,tannin,pectinb kt ta. Chng s t t kt lng xung phn y ca thit b
tang tr.
C hai bin i quan trng xy ra:
Hn hp s tr nn ng nht hn v thnh phn ha hc, c bit l mi v v.
Hnh thnh mt s kt ta dng cn mn. Dch trch t rau qu vn cn cha mt
s hp cht dng keo nh pectin, protein Chng cha b kt lng trong quy trnh thu
nhn dch trch. Khi phi trn cc thnh phn nguyn liu sn xut ru mi, do s
thay i nng cn v chua ca hn hp so vi dch trch ban u nn mt s cu t
s b kt ta. Tuy nhin, vic hnh thnh kt ta xy ra chm v lng kt ta thu c
khng nhiu so vi trong quy trnh thu nhn dch trch.
Ty thuc vo mi loi ru mi m thi gian tng tr ln th nht s thay i nhng
khng thp hn 24 gi. Qa trnh tng tr c th c thc hin nhit phng hoc
nhit thp (810C). Thng thng thi gian tng tr t 24-72 h.
3.2.3.2. Lc
Sau giai on tng tr s b, hn hp s c em lc tch b cc cn kt ta
xut hin. Thng thng,cc nh my s dng thit b lc khung bn vi vt liu lc l
carton amiang cellulose. p sut lc khng vt qu 0.25MPa, tc lc trong khong
300 650 l/m2gi.

39

Hnh 3.6. Thit b lc.

3.2.3. Tng tr 2
Mc ch ca qu trnh tng tr 2 l hon thin cht lng sn phm, c bit l
hon thin cc ch tiu cm quan: mi v v. Trong sn xut ru mi, nhng hp cht c
kh nng t oxy ha trong hn hp tng tr c th l cc andehyde, terpene, polyphenol.
Tuy nhin, trong tng tr khng c mt cc enzyme xc tc phn ng oxy ha. Nh vy
trong qu trnh tng tr s xy ra nhng phn ng oxy ha kh lin quan n nhiu hp
cht khc nhau. Mc ca s chuyn ha ny s thay i ty theo ngun nguyn liu s
dng.
Nhm bin i tip theo lin quan n s ci thin cht lng sn phm, c th
nh cc phn ng ester ha, xy ra gia ru vi acid hu c.
i vi acid acetic, sn phm ca phn ng ester ha l ethylacetat. y l mt
hp cht d bay hi nn s nh hng n hng ca ru mi.
Cn i vi nhm acid a chc nh acid citric, malic, succinic th ester ca
chng vi ru khng phi l hp cht d bay hi.
Trong qu trnh tng tr cc cht no khng tan s lng xung.
40

i vi mt s loi ru mi, cc nh sn xut thc hin qu trnh tng tr ln 2

trong thng bng g si. Thng g c lm bng g si c tui th t nht 50 nm tr
ln (c th ln n 100 nm hoc hn), nguyn liu lm thng phi ngoi tri t nht 4
nm, thng c ghp bng ai c bit khng s dng inh hay bt c mt kim loi no
ghp thng.
Trong g si ch yu l Lignin, xenlulo, hemixenlulo v cc loi si ny c kt
dnh li b cc loi este. y l nhng loi este c mi thm d chu. Trong qu trnh
tng tr mt s cht c mi thm trong g c ho tan vo ru, cc cht c trong ru
cng phn ng vi nhau to thnh cc loi este thm. Nu ru tng tr c 10 nm th
ch ring hm lng andehit c th tng n 800 mg/l. Cc loi este thm c th ln n
500 mg/l. Cc cht pectin c trong g cng b thu phn v ho tan vo ru to ru
metylic v ng. Tt c nhng bin i lm thay i tnh cht cm quan ca nguyn
liu ban u. Thi gian tng tr c th ko di n hn 2 nm.

Hnh 3.7. Tng tr ru

Cc bin i xy ra trong qu trnh tng tr s tr nn phc tp. Nhng bin i c
bn ni trn cn c s trch ly mt s cht chit t g si vo sn phm, cc phn ng
oxy ha v polymer ha lin quan n mi v v mu sc ca ru
i vi nhm ru mi c tng tr trong thng g si,cc nh khoa hc ngh
thc hin qu trnh ng ha sau giai on tng tr 2 nhm mc ch tng ng nht
cho sn phm. Cc nh sn xut thng s dng phng php ng ha p lc cao
(1315MPa). Cn lu phi hn ch s xm nhp khng kh vo bn trong sn phm
trong qu trnh ng ha.

41

Tuy nhin, do g si khng cn nhiu v t tin, u t chi ph cao nn phn ln

cc loi ru mi hin nay c tng tr ln 2 trong thit b bng thp khng r, c dng
hnh tr ng. Nhit tng tr dao ng trong khong 820C, m ca khng kh
5070%. Thi gian tng tr thng ko di t 16 thng. C mt s loi ru mi c
tng tr ko di ti 2 nm.
Nhit duy tr trong qu trnh tng tr tt nht l 8C-20C v m khng qu
50%. Thi gian tng tr cng lu, qu trnh ng nht cng tt.
3.2.4. Lc
Sau khi tri qua giai on tng tr ln 2, dung dch kh ng nht, nhng cht cn
c kch thc phn t b tip tc lng xung pha di thng g (hoc thit b). Tip tc
lc ln cui hon tt sn phm, loi b hon ton cht keo t, cht khng tan. Cn sinh
ra do cc bin i c kch thc rt b, do h thng lc c kch thc l mng cc k
b. Nh vy hn hp sau khi tch cn mnh t trong gn tuyt i.
Thit b lc cng tng t nh trong thit b lc trc, tuy nhin mng lc c kch
thc b hn v phi m bo lc trong iu kin kn trnh khng b tp nhim v vi
sinh vt, ng thi khng nh hng ti mi v ca ru.
3.2.5. Chit rt, ng chai, dn nhn
Ru mi thng c rt vo chai thy tinh khng mu hoc c mu xanh l
cy. Th tch chai s dng l 0,75l, 0,5l , hoc 0,25l. Mt s yu cu v bao b thy tinh:
Chai thy tinh phi trong v khng ln bt kh.
Chai khng b v khi gia nhit trong nc t 15C ln n 60C trong thi
gian 5 pht v khi c lm ngui t 60C v 27C trong thi gian 5 pht.
Qu trnh rt ru vo chai thy tinh c thc hin trong iu kin p sut kh
quyn. Chai sau khi rt sn phm c y li bng nt nhm, bn di np nhm l mt
lp m thng c lm bng carton hoc nha tng hp. hai bn mt ca lp m,
ngi ta thng dn them mt lp cellophone mng nhm mc ch m bo kn cho
sn phm cha trong chai.

42

Hnh 3.8. Rt chai.

Hnh 3.9. Thit b rt chai.

43

CHNG 4. CC CH TIU NH GI CHT LNG

LNG SN PHM
4.1. Phm vi p dng. [4]
Tiu chun ny p dng cho cc loi ru mi pha ch t cn thc phm.
4.2. Tiu chun vin dn. [4]
Quyt nh 3742/2001/Q-BYT: "Qui nh danh mc cc cht ph gia c
php s dng trong thc phm".
Quyt nh 178/1999/Q - TTg: "Qui ch ghi nhn hng ho lu thng trong
nc v hng ho xut khu, nhp khu".
TCVN 378 : 1986 Ru trng. Phng php th. TCVN 1052 : 1971 Etanol tinh
ch. Yu cu k thut. TCVN 1273 : 1986 Ru mi. Phng php th.
TCVN 3217 : 1979 Ru. Phn tch cm quan. Phng php cho im.
TCVN 4830-89 (ISO 6888 : 1983) Vi sinh vt hc. Hng dn chung v
phng php m vi khun Staphylococcus aureus. K thut m khun lc.
TCVN 4882 : 2001 (ISO 4831 : 1991) Vi sinh vt hc. Hng dn chung v
nh lng coliform. K thut m s c xc sut ln nht.
TCVN 4991-89 (ISO 7937 : 1985) Vi sinh vt hc. Hng dn chung v
phng php m Clotridium perfringens. K thut m khun lc.
TCVN 4882 : 2001 (ISO 4831 : 1991) Vi sinh vt hc. Hng dn chung v nh
lng coliform. K thut m s c xc sut ln nht.
TCVN 4991-89 (ISO 7937 : 1985) Vi sinh vt hc. Hng dn chung v phng
php mClotridium perfringens. K thut m khun lc.
TCVN 5165 : 1990 Sn phm thc phm. Phng php xc nh tng s vi khun
hiu kh.
TCVN 5166 : 1990 Sn phm thc phm Phng php xc nh tng s bo t
nm men nm mc.
TCVN 5501 : 1991 Nc ung. Yu cu k thut
TCVN 5989 : 1995 (ISO 5666/1 : 1983) Cht lng nc. Xc nh thy ngn
tng s bng quang ph hp th nguyn t khng ngn la. Phng php sau khi x l
44

vi tia cc tm.
TCVN 6193 : 1996 (ISO 8288 : 1996) Cht lng nc. Xc nh niken, coban,
ng, km, cadimi v ch. Phng php trc ph hp th nguyn t ngn la.
TCVN 6626 : 2000 (ISO 11969 : 1996) Cht lng nc. Xc nh hm lng
asen. Phng php o ph hp th nguyn t.
TCVN 6846 : 2001 (ISO 7251 : 1993) Vi sinh vt hc. Hng dn chung v nh
lng E.Coli gi nh. K thut m s c xc sut ln nht.
4.3. Yu cu k thut. [4]
4.3.1. Nguyn liu
Etanol dng pha ch ru mi: theo TCVN 1052 : 1971.
Nc dng pha ch ru mi: theo TCVN 5501 : 1991.
4.3.2. Yu cu cm quan
Cc ch tiu cm quan ca ru mi c quy nh trong bng 1.
Bng 4.1. Yu cu cm quan ca ru mi
Tn ch tiu
1. Mu sc
2. Mi
3. V
4. Trng thi

Yu cu
c trng ca sn phm
c trng ca sn phm, khng c mi l
c trng ca sn phm, khng c v l
Trong, khng vn c, khng c cn

Cc ch tiu ha hc ca ru mi c quy nh trong bng 2

Bng 4.2. Cc ch tiu ha hc ca ru mi
Tn ch tiu

Mc

1. Hm lng Ethanol (cn) 20oC, % (v/v)

Theo tiu chun

c cng b ca nh
sn xut

2. Hm lng acetaldehyde trong 1l Ethanol 100o, mg, khng ln

hn

45

20

3. Hm lng etylacetat trong 1l Ethanol 100o, mg, khng ln hn Theo tiu chun
c cng b ca nh
sn xut
4. Hm lng metanol trong 1l Ethanol 100o, tnh bng %
0,1

(V/V), khng ln hn
5. Hm lng ru bc cao tnh theo t l hn hp izopentanol

60

v izobutanol, hn hp 3:1, trong 1l Ethanol 100o, mg, khng ln

hn
6. Hm lng axit, tnh theo mg axit xitric trong 1l Ethanol

18

100o, khng ln hn
7. Hm lng ng

Theo tiu chun

c cng b ca nh
sn xut

8. Hm lng furfurol, mg/l, khng ln hn

4.3.4. Gii hn ti a hm lng kim loi nng

Gii hn ti a hm lng kim loi nng ca ru mi c quy nh trong bng 3.
Bng 4.3. Gii hn ti a hm lng kim loi nng ca ru mi
Gii hn ti a (mg/l)
0,2
0,2
0,05
1,0
5,0
2,0

Tn ch tiu
1. Asen (As)
2. Ch (Pb)
3. Thu ngn (Hg)
4. Cadimi (Cd)
5. ng (Cu)
6. Km (Zn)

4.3.5 Ch tiu vi sinh vt

Cc ch tiu vi sinh vt ca ru mi c quy nh trong bng 4 (ch p dng cho
ru mi c hm lng etanol di 25 0 ).
Bng 4.4. Yu cu v vi sinh vt ca ru mi

46

Ch

Gii hn ti

1. Tng s vi sinh vt hiu

kh, s khun lc trong 1 ml sn a
tiu
2. E.Coli, s vi khun trong 1 ml sn phm
phm
3. Coliforms, s vi khun trong 1 ml sn phm
4. Cl. perfringens, s vi khun trong 1 ml sn phm
5. S. aureus, s vi khun trong 1 ml sn phm
6. Tng s nm men - nm mc, s khun lc trong 1 ml sn

10
0
210
0
0
10

phm
4.3.6. Ph
gia thc phm
Ph gia thc phm: theo "Quy nh danh mc cc cht ph gia c php s dng
trong thc phm" ban hnh km theo Quyt nh s 3742/2001/Q-BYT.
4.4. Phng php th. [4]
- Xc nh cc ch tiu cm quan ca ru, theo TCVN 3217 : 1979.
-

Xc nh hm lng etanol, theo TCVN 1273 : 1986.

Xc nh hm lng metanol, theo TCVN 378 :1986.

Xc nh hm lng este, theo TCVN 378 : 1986.

Xc nh hm lng aldehyt, theo TCVN 378 :1986.

Xc nh hm lng ru bc cao (du fusel), theo TCVN 378 : 1986.

Xc nh axit, theo TCVN 1273 : 1986.

Xc nh hm lng ng, theo TCVN 1273 : 1986.

Xc nh hm lng asen, theo TCVN 6626 : 2000 (ISO 11969 : 1996).

Xc nh thy ngn tng s, theo TCVN 5989 : 1995 (ISO 5666/1 : 1983).

Xc nh ng, km, cadimi v ch, theo TCVN 6193 : 1996 (ISO 8288 : 1996).

Xc nh tng s vi sinh vt hiu kh, theo TCVN 5165 : 1990.

Xc nh E.coli, theo TCVN 6846 : 2001 (ISO 7251 : 1993).

Xc nh coliform, theo TCVN 4882 : 2001 (ISO 4831 : 1991).

Xc nh Staphylococcus aureus, theo TCVN 4830-89 (ISO 6888 : 1983).

Xc nh Clostridium perfringens, theo TCVN 4991-89 (ISO 7937 : 1985).

Xc nh tng s bo t nm men, nm mc, theo TCVN 5166 : 1990.

4.5. Bao gi, ghi nhn, bo qun v vn chuyn. [4]

4.5.1. Bao gi
Ru trng phi c ng trong cc chai kn, chuyn dng cho thc phm v
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khng nh hng n cht lng ca ru.

4.5.2. Ghi nhn
Theo "Qui ch ghi nhn hng ho lu thng trong nc v hng ho xut khu,
nhp khu" ban hnh km theo Quyt nh s 178/1999/Q - TTg.
4.5.3. Bo qun
Cc thng ng ru mi phi ni bo m v sinh, trnh nh nng trc tip.
4.5.4. Vn chuyn
Phng tin vn chuyn ru mi phi kh, sch, khng c mi l v khng nh
hng n cht lng ca ru

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KT LUN
Tri qua qu trnh tm hiu, thc hin bi tiu lun nhm bo co nm bt c
rt nhiu vn pht trin mt sn phm thc phm mi.
Sau mt thi gian ngn lm ti ny, th nhng iu chng em lm c:
-

Nu ra c quy trnh sn xut ru mi.

i su nghin cu cc cng on sn xut ca ru mi.

Tm hiu c phng php nh gi cht lng sn phm.

Cng qua ti ny chng em thy c ru mi cn cha c ph bin trn th

trng. V vy chng ta cn c mt hng i mi cho cng ngh sn xut ung ni
chung v sn xut ru mi ni ring.

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TI LIU THAM KHO

1. L Vn Vit Mn, Cng ngh sn xut cc sn phm t sa v thc ung- Tp 2,
NXB HQG TpHCM, 2009.
2. L Ngc Thy, Cc qu trnh cng ngh c bn trong sn xut thc phm, NXB
Bch Khoa H Ni, 2009.
3. http://muabanruoubia.com/2010/phan-loai-cac-loai-ruou-mui/#ixzz1x52wF1jo
4. http://www.ffa.com.vn/index.php?option=com_content&view=article&id=267%3
Aruou-mui--qui-dinh-ky-thuat-&catid=98%3Acam-nang&Itemid=326&lang=vi
5. http://www.scribd.com/doc/68599078/ruou-mui

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