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Chng I: M U I.A/T VN
Cng nghip bia c xp vo cc ngnh cng nghip nng nghip bi n tc ng ln cc sn phm ca nng nghip. Trong n li c xp vo nhm cng nghip ln men v bin i chnh trong qu trnh sn xut bia l kt qu ca qu trnh ln men ru. Nguyn liu chnh dng sn xut bia l: malt i mch, hoa houblon v nc. Ngoi ra lm tng hiu qu kinh t hoc p ng nhu cu v th hiu ca ngi tiu dung, cc nh my cn s dng thm mt s nguyn liu khc thay th mt phn malt i mch nh: i mch cha ny mm, go, ng tch phi malt thc,... sn xut bia. Vit Nam nh ngha: bia l ung ln men c cn thp Th trng tiu th bia nc ta l rt ln chnh v vy tng cng ty bia, ru, nc gii kht Si Gn xy dng rt nhiu cng ty chi nhnh ti nhiu tnh thnh nh Bnh Dng, Qung Ngi, Ph Yn. i vi ngn sch quc dn bia ng gp mt t trng khng nh. Vi cng sut sn xut khong 70 triu lt/nm y l mt nh my c sn lng tng i ln Vit Nam. tng ang mun pht trin, nghin cu v t sn xut cc thit b khng sinh cng (nh l tank ln men, silo cha nguyn liu) mc ch gim gi thnh u t ban u, thc y s pht trin ca ngnh cng nghip c kh trong nc nhng vn khng nh hng n cht lng sn phm. l nhng l do chnh em chn ti Quy trnh thit b sn xut Bia Lager tuy nhin kt cu ti u ca thit b vn l mt vn ln cn phi tp trung nghin cu su hn.

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I.B/ NI DUNG KHA LUN

Tng quan v quy trnh cng ngh v thit b trong ngnh sn xut bia, qua tm hiu thc t ti Tng cng ty c phn bia ru nc gii kht Si Gn Sadabeco (chi nhnh DakLak) bao gm: - Nguyn liu - Quy trnh thit b phn xng xay nghin - nu - Quy trnh thit b phn xng ln men - lc - Quy trnh thit b phn xng ng chai - Quy trnh thit b phn xng Cip

I.C/PHNG PHP THC HIN

n c thc hin trn c s quan st thc t ti cng ty bia Si Gn DakLak v ti liu tham kho, s t vn ca chuyn gia nhng ging vin i u trong ngnh cng ngh ln men hng u ca Vit Nam.

I.D/ PHM VI P DNG

Trn thc t ngnh cng nghip sn xut bia trn th gii v Vit Nam hin nay u s dng phng php ln men chm, phng php ny c nhiu u im hn v d nh trong giai on lc nm men ni bt s ni ln trn ngi ta s vt bt bia c trong hn, trong khi thc t di tc dng ca trng lc ca tri t hu nh mi th trong bia u lng xung di nn phng php ln men chm vn to ra nhiu u th hn so vi ln men ni. Vi nhng dn chng bn trn trong thc t v tng lai a s cc nh my vn p dng phng php ln men chm.

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CHNG II: TNG QUAN QUY TRNH SX V THIT B

Nguyn liu chnh dng sn xut bia l malt i mch, houblon, nc v dng nguyn liu thay th l go gim gi thnh sn phm, tng tnh cnh tranh. II.1/ NGUYN LIU II.1/ MALT I MCH Vai tr: + Malt i mch l ht i mch ny mm trong iu kin nhit , m nhn to xc nh t hot lc enzyme v thnh phn dinh dng ca ht mc cn thit. + Malt i mch va l tc nhn ng ho, va l nguyn liu c trng dng sn xut bia. Bia sn xut t malt ai mch c mi v v tnh cht cng ngh hn hn so vi bia c sn xut t malt ca cc ht ha tho khc. Thnh phn ho hc + Thnh phn ho hc trung bnh ca malt bia tnh theo phn trm cht kh l: + Cc hp cht cacbonhydrat: Chim t l ln nht 70-85% gm: + Tinh bt chim 50-63%, l thnh phn quan trng, gm 2 cht l amyloza (20-25%) v amylopectin (75-80%) + Amyloza gm 200-300 -glucoza c ni vi nhau bng cc cu oxy ti v tr lin kt 1,4 thnh mt chui xon khng phn nhnh. (Hnh sau)

Hnh II.1.1: Cu to ha hc Amyloza

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+ Amylopectin gm cc -glucoza lin kt vi nhau bng cu oxy ti v tr 1,4 l ch yu, v c 15-30 phn t glucoza li c mt lin kt ti v tr 1.6.V vy amylopectin c mch phn nhnh nh mt cy c nhiu cnh c th cha ti 6000 gc glucose. (Hnh sau)

Hnh II.1.1.1: Cu trc ha hc Amylopectin + Xenluloza: Chim 5-6% tp trung ch yu v tru. Khng ha tan trong nc v khng b enzyme ca malt thy phn v vy khng nh hng cht lng bia. + Hemixenluloza: thnh phn ch yu ca t bo ni nh. Gm Pentozan 10-20% v -glucan 80-90% + -glucan: l cc chui phn t glucoza mch di lin kt 1,4. Lin kt lm cho cc phn t glucoza to thnh mch xon nh chui amyloza nhng l cc chui di v m rng. Trong dung dch chng lin kt vi nhau bng cu ni hydro. Do hnh dng bn ngoi v c gi l mixel c dim + ng: ng kh trong malt rt nh khong 2%. + Cc cht cha nit: Hm lng protein cho php trong malt 9-12%, trong 1/3 hm lng ny s i vo bia thnh phm. Do c tc ng ln n cht lng ca bia Cc hp cht cha nit gm protein v cc sn phm thy phn protein (acid amin, peptid) + Cht bo: Chim 2%, ch yu c lp alrong v mm. + Cht v c: Chim 2-3% l cc cht khong (P2O5, SiO2, K2O) + Polyphenol hay (tanin): Tp trung v tru, vi s lng ln s gy ra v ng v cht kh chu. + Vitamin: Trong malt i mch ch yu cha cc vitamin nh: B1, B2, C, E. + Cc enzyme: -Amylaza: Tc ng ln cc lin kt -1,4 glucosit v tr bt k trong phn t tinh bt, khng tc dng ln cc lien kt -1,6 glucosit ca cc mch nhnh SVTH: Hunh c Ph LP: 07CSH Trang 4

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v amylopectin ca tinh bt v b gy cc mi lin kt -1,4 glucosit. Sau mt thi gian amylaza l enzyme dich ha vi sn phm l hn hp cc ng v oligosaccharit bao gm: glucoza, maltoza, maltotrioza

Hnh II.1.1.2: -Amylaza thy phn tinh bt -amylaza ct 2 gc glucosit trn ton mch amylo v amylopectin ca tinh bt to thnh ng maltoza. Enzyme ny cng khng phn ct c lin kt 1,6 nn chng dng tc ng trc im r nhnh ca mch amylopectin, hnh v th hin sau khi -amylaza phn ct mch thnh nhiu dextrin th -amylaza li tip tc phn ct 2 gc ng to thnh nhiu ng maltoza.

Hnh II.1.1.3: -amylaza thy phn tinh bt Trong malt cn cha cc enzim thu phn nh: proteinaza, peptinaza, fitaza, xitaza, amylophotphataza Trong thnh phn ho hc ca malt quan trng nht l hm lng tinh bt, hm lng tinh bt cng cao cng tt, nhng hm lng protein phi nm trong khong 12%, nu cao hn th bia s b c, kh bo qun, nu thp hn th bia km bt, km v m v km theo cc ch s khc. Mt s ch tiu cht lng ca malt + Phi sch, c mi thm c trng, c v ngt, mu vng sng u. Khng c c mi v l, khng mc, khng hi khi. SVTH: Hunh c Ph LP: 07CSH Trang 5

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+ Khi lng 1000 ht tng th t l ht loi I tng v hm lng cht chit cng tng. i mch trung bnh KL 1000 ht 41-44g, nng >45g. + Cht chit l tp hp cc cht c th ha tan to thnh dch chit trong qu trnh ng ha, chim 77-80%. + Kch thc ht malt phi ng u: Ht trn sng 2,8mm v 2,5mm chim 94% ht di sng 2,2mm khng qu 0,5%. + Dung trng ca malt trong khong 68 75 kg/100 lt i mch + m ca malt khng qu 6% ca nh my l 4%. + Malt c thi gian ng ho 10 35pht Bo qun v ngun thu mua Nc ta khng trng c i mch do phi nhp t nc ngoi bng ng thu v ng b. Nh my thng nhp 2 loi malt c v Canada, loi malt vng Pilsen ca hng Jeowhite. Sau khi nhp v c bo qun trong kho v nhp vo 2silo cha malt, mi silo 50 tn. II.1.2/ HOUBLON Vai tr Houblon l nguyn liu khng th thiu c trong sn xut bia. N lm cho bia c mi thm v v ng d chu, lm tng kh nng to v gi bt, lm tng bn keo v n nh thnh phn sinh hc ca sn phm. C th s dng cao hoa, hoa vin hoc hoa nguyn cnh. Cc nh my a s my s dng cao hoa v hoa vin. Hm lng s dng c tnh theo -acid ng.

Thnh phn ho hc:

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+ Thnh phn ho hc ca hoa houblon gm nhiu cht khc nhau nhng cc cht c gi tr trong cng ngh sn xut bia l nha houblon, cc tanin v tinh du. Ngoi ra trong hoa cn cha mt s cht khc nh: protein, m, sp, cc hp cht phi protein. + Nha hoa houblon l thnh phn chnh v quan trng ca hoa houblon bao gm nha cng v nha mm: Nha mm gm c -nha mm v - nha mm, trong nha mm gm cc dng axt ng l , ,, -axt ng. V ng ca bia ch yu l do -axt ng to nn, cn cc dn xut ca - axt ng to nn v ng hi ho, d chu. + Cc cht tanin ca hoa houblon l cc polyphenol, d ho tan trong nc, d b oxi ha nn n bo v nha houblon. Trong qu trnh nu bia, hu ht tanin ca hoa houblon lin kt vi protein ca malt, do hm lng polyphenol trong bia ch yu l ca malt v ch khong 10-20% l polyphenol ca hoa houblon. + Tinh du hoa houblon l mt hn hp phc tp ca cc hydrat cacbon v nhiu hp cht cha xi dng tecpen. Tinh du houblon khng ho tan trong nc nhng d bay theo hi nc. Trong qu trnh sn xut khong 98% lng tinh du b bay hi ch cn khong 2% tn ti trong bia to hng thm cho bia. Trong qu trnh bo qun, tinh du s mt dn do bay hi v b xi ho, do khng dng hoa c sn xut bia v cc sn phm chuyn ho ca tinh du nu a vo bia s lm gim cht lng ca bia. Phng php bo qun v nng cao hiu qu s dng hoa - bo qun tt cn gi hoa trong cc iu kin sau: - Ngn chn s xm nhp ca khng kh vo hoa bng cch bo qun trong thng kn hoc mi trng kh tr. - Bo qun nhit thp, gn 00C v nhit thp c tc dng kim ch cc qu trnh ho hc, hn ch s pht trin ca vi sinh vt, nh my bo qun 5-100C. - Cch m tt, nu bo qun c trong cc iu kin trn th hoa c th bo qun trong 2 nm m cht lng gim khng ng k. - Hiu qu s dng cc cht ng cn ph thuc vo nhiu yu t khi un si houblon vi dch ng, quan trng nht l thi gian v cng un si, lng houblon s dng v pH ca dch ng. Nu tin hnh houblon ho trong iu kin ti u th lng cht ng s dng c trong giai on ny khong 80 85% cn 15 20% li trong b hoa, i vi nh my s dng 65% l cao hoa v 35% l hoa vin. SVTH: Hunh c Ph LP: 07CSH Trang 7

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Nhap Houblon

Tnh trang bao b Ma so lo hang

Nguyen ai, nguyen kien c kiem tra bi SABECO

II.1.3/ NC Vai tr - Hm lng nc trong bia thnh phm chim trung bnh khong 90%. Trong nh my bia nc c dng vi nhiu mc ch khc nhau: x l nguyn liu, nu nguyn liu, lm ngui bn thnh phm, thanh trng, v sinh st trng thit b, v sinh x nghip Do lng nc dng trong nh my rt ln, lng nc dng nu bia khng nhng i hi c y tiu chun ca nc ung m cn c nhng yu cu ring p ng cho cng ngh sn xut bia. Nh my dng 8hl nc /1hl bia. Thnh phn ho hc - Trong nc ngoi Ca(HCO3)2, MgSO4, Na2SO4, Na2SO3, K2CO3 cn cha mt lng nh MgCO3, CaCO3, FeCO3 v cc mui silicat, nitrat, phophatCc mui ha tan s dng ion gm cc cation: Ca2+, H+, Na+, K+, Mn2+, Al3+, Mg2+; cc anion:OH-, HCO3-, Cl-, NO3-, SO42-, PO43-Mui ca Ca2+ v Mg2+ l nguyn nhn gy nn cng ca nc. - cng tm thi l cng gy nn bi mui cacbonat v bicacbonat ca canxi v magie. - cng vnh cu c hnh thnh do sn phm ca phn ng gia cc axit v mt s mui khong. Tng ca hai cng ny l cng chung ca nc. cng ca nc gy nn bi cc ion canxi v magie c th hin bng 0H (mg ng lng/lt) 10H = 0,357 mg ng lng/lt. Ngoi ra cn s dng mt s n v khc nh 0F, 0E Thng nc sn xut bia c cng t mm n trung bnh <4-6 mg ng lng/l.

YU CU K THUT
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Nc nu bia 2. Yu cu chung Ngun nc ti TCT Bia-Ru NGK Si Gn, S 187 Nguyn Ch Thanh Q5, Tp. HCM 3. Yeu cau ky thuat STT 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 TEN CH TIEU Nc uong (Drinking water) Mui o pH o uc o cng tong o kiem tong Ham lng muoi (quy ve NaCl) Ham lng sat Ham lng Chlor t do Ham lng Nitrit Ham lng Nitrat Chloroform Total trihalomethanes Trichloroethane Trichloroethylene Tetrachloroethylene Nam men, moc, tap trung Tong so vi khuan hieu kh Coliform va E. Coli TIEU CHUAN Q so 1329/2002/BYT/ Q Khong 6,5 7,5 20% Nephe. 2,0 0F 2,0 0F 20 mg/l 0,00 0,02 0,05 mg/l 0,0 mg/l 25 mg/l 1,0 ppb 1,0 ppb 0,1 ppb 0,1 ppb 0,1 ppb 10 khuan lac/ml 100 khuan lac/ml 0 khuan lac/ml P/P PHAN TCH Phng phap Bia Saigon

Hnh II.1.3.1: Ch tiu nc sn sut bia Si Gn

H nc nh nu: Vai tr: Cung cp nc cho nu. - Cung cp nc bi kh. SVTH: Hunh c Ph LP: 07CSH Trang 9

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- Cung cp nc cip. - Nh my c 3 tank cha nc dng hnh tr ng: Mt tank nc cng ngh 260C mt tank nc nng 800C v mt tank nc lnh 20C. Mi tank c th tch cha l 30m3 tank nc nng v nc lnh c lp bo n cch nhit cn tank nc thng th khng. Tank c cc ng nc vo v ra ring tank nc nng c ng tun hon v. Ngoi ra tank cn lp cc u d v nhit , u d mc, cc vi cip v ng ng thng p. Vai tr c th ca tng tank th hin trong s sau:

Nc lnh nhanh

Nc ng lc

Hi cp
800C
Nc ngng
30m 3

20C

3 0m 3

3 0m 3

260C

H CIP Khu nu Khu chit

CIP nu

CIP TT

Glycol cp Glycol hi

Hnh II.1.3.2: S ng ng cung cp nc sn xut ( Bia Si Gn )

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- Nc cng ngh t ng lc cung cp qua bn 260C, nc 260C c lm lnh v gia nhit bng thit b gia nhit dng tm bn thu c nc 20C v nc 800C. - Nc 260C s c kim tra cc ch tiu v ha l v vi sinh: - Ch tiu ha l : c kim tra 30ph trc khi xung go. Nu khng t ch tiu nc cng ngh th tin hnh x b. - Ch tiu vi sinh: c kim tra hng ngy, nu khng t ch tiu th x b v tin hnh CIP. II.1.4/ NGUYN LIU THAY TH - Khong 90% lng bia sn xut trn th gii c lm t malt v nguyn liu thay th, ngi ta s dng nguyn liu thay th trong sn xut bia nhm mc ch: - Gim gi thnh sn phm. - Tng cng bn keo, nhng cht cha N, polyphenol trong phn ln cc nguyn liu tinh bt thng khng nhiu nn lm tng bn keo . - Sn xut cc loi bia nh hn, sng mu hn bia sn xut hon ton bng malt. - i vi nh my s dng nguyn liu thay th l go. - V kh nng thay th malt i mch trong sn xut bia th go l loi ng cc c dng nhiu hn c. Thnh phn ho hc ca go: Tinh bt chim 80-90% Protein Cht bo Xenluloza Cht khong 5- 8% 1 1,5% 0,5 0,8% 1 1,2%

+ Ta thy rng go c hm lng tinh bt kh cao, protein mc va phi, cn cht bo v xenluloza th gii hn thp. Vi cc ch s ny go l mt loi nguyn liu kh l tng cho vic sn xut bia. + Trong nguyn liu thay th khng c hoc c rt t cc h enzym thu phn. Do khi s dng t l nguyn liu thay th ln th phi b sung thm ch phm enzym nhm nng cao hiu sut thu phn trong khi nu bia. Khi dng go nu bia th mu ca bia sng hn nhng v ngon ca bia gim xung mt t.

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+ T l nguyn liu thay th cho vo ph thuc vo phng thc s dng nguyn liu c sn ca mi nc, tnh kinh t, yu cu cht lng ca bia thnh phm. Lng nguyn liu thay th khong 20-30% Chu u , ln ti 50-70% mt s nc Chu Phi, Chu M v Chu . + Nh my s dng lng go vi t l 25%. + Bo qun go: go c thu mua dng bao v bo qun trong kho nhit bnh thng v c nhp vo silo cha go s dng. Silo cha go 30 tn.

o am Ngoai quan Nhap gao Ty le tap chat Tnh trang bao b

14,5% Khong am moc, khong sau mot 0.05% Nguyen ai, nguyen kien

Bng II.1.4.1: Ch tiu go nhp ca nh my II.1.5/ Chun b ha cht cho mt m nu: - H2SO4 98% pha vi nc t nng 10%: s dng 350 ml H2SO4 10%/m. - CaCl2 khan 3,5 kg/m. - Acid lactic: 1200 ml cho vo ni malt; 500 ml cho vo ni houblon. - Hoa vin: 3,4 kg/m ( -acid ng 8%) - Hoa cao: 0,97 kg/m (-acid ng 50,5%)

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- Caramel: 0,9 kg/m (c th thay i ty theo nguyn liu malt , qu trnh nu m iu chnh mu). - ZnCl2: 5 g/m Mt ngy 3 ca nu 9 m . Ha cht c chun b v vo tng cho mi m. Hoa cao, hoa vin, km clorua ti ngn ca phng lnh, acid lactic, canxi clorua, acid sunfuric b ti ngn gn ni nu.

II.2/ PHN XNG XAY NGHIN NU

Go Malt

Xay, nghin

Xay, nghin

Nu cho Malt lt, nc, H2SO4

m ha Nc, Acid lactic, CaCl2

ng ha Lc Dch ng B

Ra b Nc ra

Hoa houblon

Houblon ha Lng xoy

Oxy

Lm lnh nhanh Ln men chnh CO2 Ln men ph Lc ng Lc a Lc tinh Nm men, maturex

Thu hi men Hyflo, STD PVPP

Thu hi

X l

Bo ha CO2 Chit Dp np, ghp m Thanh trng

Nc kh trng Ra Np Chai

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In phun

Nhn

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Hnh II.2: S chi tit cng ty Bia Si Gn ( DakLak )

Nguyn liu trc khi a vo sn xut ln rt nhiu tp cht nn cn lm sch trc khi a vo sn xut. II.2.1/ QU TRNH LM SCH + u tin malt v go c vt ti a vo xilo nhp liu, tip theo s uc vt ti th hai a vo cc thit b lm sch.Trc ht nguyn liu trt trn b mt cc cc nam chm tch cc kim loi nh, sau s vo my tch tp cht nh v kch thc ln, ti y tp cht c kch thc ln (dy bao, rc, , mnh kim loi ln) khng lt sng s c tch ra. Sau khi tch tp cht ln, nguyn liu s tip tc vo my tch tch , kim loi do chng c t trng ln hn t trng ca malt, go. + H thng lm sch malt, go ring bit, ging nhau v trnh t v thit b tuy nhin h thng lm sch malt vi nng sut cao hn. i vi malt khong 4 t/h, go 2t/h

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II.2.2/ My tch rc: - Mc ch: Tch cc tp cht c kch thc ln.

1 4

Hnh II.2.2 : Hnh v my tch rc Ch thch: 1/Nguyn liu vo 2/Ca v sinh 3/Ca tp cht nh, rc, dy bao ra. 4/ng ng ht bi 5/Ca malt, go sch i ra 6/Ca bt cm i ra SVTH: Hunh c Ph LP 07CSH Trang 15

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7/Chn 8/Motor rung

- Cu to: Thn thit b rung trn 4 m cao su nh 2 ng c rung i xng 2 bn thn my. - Bn trong c 3 lp li: lp trn cng, lp gia, lp di cng khong 2 mm - C ca cho nguyn liu vo, ca tp cht ra, ca ra ca malt , bt malt. C mt ng ng ht bi. - Nguyn tc hot ng: Nguyn liu vo thit b, hai ng c rung lm thn my rung, cc tp cht ln khng lt li 1, 2 c tch ra . lp th 2 c bi ph v nhng cc malt, go ng cc. Go v malt s trn lp li th 3 tip tc i tch , bt go , malt lt sng cng c thu hi em nu. - S c: Dy bao, rc lm ngt li, dn n kt qu l lm tro nguyn liu. V vy phi v sinh thng xuyn. - Thng s k thut: Nng sut tch rc malt 4 t/h, go 2 t/h. Gc nghing ca thn my 60. II.2.3/ My tch : - Mc ch: Tch tp cht c t trng ln hn malt, go nh sn, kim loi. - Nguyn tc hot ng: My hot ng nh c cu lch tm kt hp vi kh lc. H thng qut gi to p sut m trong thit b, h thng ng c to rung cho sang. Nguyn liu vo ca (1) ri xung sang. Nh sng t nghing 8-9o rung, kt hp vi h thng c ht chn khng 4-5milibar m ht chuyn ng theo dc ca sng ra ngoi v c tho ra theo ca (5). Sn do c t trng nng di tc dng rung ca sng m chuyn ng ln pha trn ca sng v ra ngoi theo ca (6). Bi, tp cht nh, nh h thng ht chn khng ht ra ngoi. ng thi h thng ny gip cn bng p sut. Ta cn iu chnh h thng kh ht va phi cho sn khng i theo ht.

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- Hnh v m t:

2 1

6 4

Hnh II.2.3: Hnh v my tch Ch thch: 1. ng ng malt nguyn liu vo my 2. ng ht to chn khng 3. Li sng 4. Motor rung 5. Ca malt sch i ra 6. sn, tp cht nng khc i ra -Thng s k thut SVTH: Hunh c Ph LP 07CSH

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Nng sut: Malt 4 t/h, go 2t/h Gc nghing my 8-9o Gc m gi 50o, p sut chn khng 4-5 mbar II.2.4/ Qu trnh xay nghin + Mc ch: Ph v cu trc ca t bo ht, lm tng b mt tip xc vi nc to iu kin thun li cho qu trnh thu phn tip theo. + i vi malt: Sau khi c lm sch, malt c gu ti mc vo cn 1450kg. Ti y malt c trch 02 ln: malt lt 1: 38-39 kg vo my nghin kh sau c ho nc v bm vo ni nu go, malt lt 2: 38-39 kg cng c nghin v ho nc ri bm vo ni nu go giai on h nhit xung 72oC. Phn malt cn li trong cn s vo my nghin malt t, sau khi nghin thu c sa malt bm vo ni nu malt. + thu c sa malt s dng phng php nghin t. u tin 1372-1374kg malt s c ngm nc 63oC (10hl) = t l 0,7hl cho 100 kg malt. Sau khi ngm, tip theo l tin hnh nghin malt lin tc, ng thi bt nghin phi c phi trn ngay vi nc 39oC thu c sa malt. Phng php nghin t rt ngn c thi gian lc b khong 10-20%. Nguyn nhn chnh l do rng ca khi b tng ln, hiu ng ny chnh l kt qu ca vic nghin t. Thc t sn xut c th khai thc theo 2 hng: + Vn gi nguyn khi lng ca tng m nu nhng thi gian thao tc c rt ngn li. + Vn gi nguyn thi gian thao tc nhng c th tng lng sn phm trong mt m nu hoc tng s m nu trong mt ca lm vic. i vi malt lt: + Malt lt sau khi c nghin kh th bt malt c a vo thng ho trn malt lt. u tin bm 1-2 hl nc 26oC cho 38-39 kg bt malt lt. Thng ho trn malt lt c cnh khuy khuy u. Sau bm thm 1 hl nc trng ra.

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S quy trnh nghin malt Malt

Silo

My tch st, rc

St rc

My tch sn

Gu ti

Phu trung gian

Cn malt

Hop malt

Phu cha malt lt

My nghin malt t

My nghin malt lt

Ni malt

Thng phi trn

Hnh II.2.4: S nghin malt

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II.2.5/ Thit b nghin malt lt v ho nc malt lt: - Cu to: Thit b c cp trc nghin x rnh khe h 2 trc l 1,3 mm. c truyn chuyn ng quay nh ng c v dy curoa. Pha trn c mt cp trc ti liu. - Thng ho nc malt lt hnh tr, c cnh khuy bn trong. - Nguyn tc hot ng: Malt t phu c cp trc ti liu xung cp trc nghin, 2 trc quay ngc chiu nhau, malt i qua khe nghin s c nghin nh. Ri xung thng ha trn. - S c: t dy curoa - Nght liu trc nghin. - Thng s k thut: Nng sut 500kg/h Cng sut m t 1,5kw a/.Thit b nghin malt t:

Hnh II.2.5 : Hnh v my nghin malt t hnh - Cu to: Thng ngm malt c ca malt nguyn liu vo, nc ngm 63oC vo cho malt xung trc nghin thng qua trc cnh kh gt malt. - Cp trc nghin s rnh, khe hp gia 2 trc l 0,4 mm. - Thng nghin c ca cho nc 39oC vo v ca ra ca sa malt.

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Ch thch 1/Qu cu Cip 2/Thng cha malt 3/Motor cnh kh 4/Thng ngm malt
1

5/Khoang nghin malt 6/Cp trc nghin

2

7/Vi phun nc ha trn malt 8/Bm dch malt vo ni 9/Cp nc v sinh

LS H

3
M

10/Cp nc ngm malt

10

Te t

4 3 9
M

5 6 7

M M
LE

Hnh II.2.5.1 : Hnh my nghin malt - Nguyn tc hot ng + Bc khi ng, kim tra tn hiu vo ra: tn hiu in , mtor bmMy ch hot ng khi nhit nc nng >74 oC , p sut nc >3bar. + Bc ly malt: Ly theo ci t 1372 kg. + Ch xay malt: Ch ni malt khi ng. + Bc khi ng: Khi ng 2 trc nghin. + Bc lm m: Malt t thng cha s vo thng ngm malt nh trc gt cnh kh trn, 10 hl nc 63o C c bm vo vi t l 0,72hl cho 100kg malt. m malt t khong 30%.

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+ Bc nghin: Motor cnh kh vn chuyn malt xung trc nghin, hai trc nghin c x rnh quay ngc chiu nhau nghin malt thnh bt, sau bt nghin c phi trn ngay vi nc 39oC. Sa malt s c nhit 45oC c bm qua ni malt. + Trng ra: Bm nc vo trng ra khi u d bo emty khong 2ph. Mc ch l trng ra sch my, nc s ui sch malt vo ni. + Tng lng nc s dng khong 50hl + X trng: X ton b nc cn li trong my, ng ng vo cng Thng s k thut: Nng xut 5t/h. Quy trnh nghin go : Go

Silo My tch st , rc

My tch sn

Nghin

Cn

H ha Hnh II.2.6: S nghin go

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II.2.6/ My nghin ba: S dng nghin nguyn liu go. - Cu to: Bao gm mt sng phn loi hnh tr khuyt. Sng ny c th tho lp mt cnh d dng, d v sinh cng nh thay i kch thc l sng khc nhau. i vi nh my, kch thc l sng 2mm. - Bn trong l sng c mt roto quay, trn roto lp nhiu a v trn mi a c gn nhiu cnh ba ng bng thp. C th my nghin ba nh my c 88 ba, 11 hng Cu to gm: 1 Cnh kh a nguyn liu vo 2 Cnh ba 3 Trc 4 ng ni vi xyclon thu hi bi 5 Vt ti bt go 6 Li sng.
6 4 5 M 1 2 3

Hnh II.2.6.1 : Hnh my nghin ba i vi go + Go sau khi tch s i vo thng cha pha trn my nghin ba. Ri c van cnh kh a vo my nghin ba. c im ca go cng nh cc th liu khc l ht tinh bt ca chng cha c h ho, cha c tc ng bi qu trnh enzyme, cu trc tinh bt ca chng cn rt cng, s rt kh thu phn. Do bin php hu hiu nht chit ly c nhiu cht ho tan th phi nghin nh, sau h ho ( nhit cao) lm cho tinh bt chn. + Sau khi nghin thu c bt go s tip tc c vt ti v gu ti vn chuyn vo phu cha trung gian, sau vo cn 480-490 kg/m v c vt ti cp vo ni go.

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- Go c van cnh kh a vo khoang nghin. ng c truyn ng qua dy curoa lm roto quay khong 2000 v/ph (ng vi in li 50hz). Cc ba quay s va p vo cc ht go lm v vn. Nhng ht c kch thc nh s lt qua li sng, cn ht cha t kch thc s tip tc b va p nghin nh. V khi nghin to nhiu bi nh nn khoang nghin c ng thng vi xyclon thu hi bi ni vi qut ht ca thit b lc bi. - Bt go sau khi lt li sng th c vit ti ti vo gu v gu s bt go vo thng cha trung gian. -Thng s k thut: Nng sut: 2t/h, cng sut ng c: 37 k S h thng thu gom bi: Phu trung gian (malt) Gu ti nhp malt Vit ti nhp go Gu ti nhp go Vit ti cp go Vo xay nghin My nghin go Gu ti cp malt My tch rc Gu ti malt sch Thuyt minh - C 03 h thng gom bi t cc thit b c sinh bi nh vit ti nguyn liu, gu ti, cc my tch rc, my nghin ba.... Nh qut ht, bi t cc thit b c gom vo 1 ng gom chung. Sau qua thit b tch bi th l mt thng rng, bn trong c mt tm ngn, bi trong ng gom c ng knh nh hn, khi i qua thng rng s b gim p t ngt, va p vo tm ngn cc ht bi c kch thc ln hn gim ng nng s ri xung. Cn khng kh c ln bi nh s tip tc vo thit b lc bi. - to chn khng trong my tch ta s dng qut ht, khng kh c ln bi t my tch cng phi qua thit b bi lc bi. Sau khi qua thit b lc bi ton b khng kh sch c qut ht y ra ngoi, cn bi s c thu hi. SVTH: Hunh c Ph LP 07CSH ng gom bi My tch Tch bi th Qut ht lc bi ti vi khng kh sch bi ng gom bi Tch bi th Lc bi ti vi Bi Qut ht khng kh sch

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Thit b lc bi - Cu to: L mt t kn bn trong c nhiu ti lc bi, i vi nh my c 3 thit b lc bi, 2 thit b lc bi xay nghin, lm sch go, malt gm hai ngn mi ngn c hai hng ti, mi hng c 5 ti lc nn tng cng s c hai ti lc, cn thit b lc bi ca h thng nhp liu th mi hng c 06 ti lc nn tt c s c 24 ti lc. Ti lc lm bng vi lng ngoi khung thp bng INOX khi qut ht ht ti khng b mp, mi ti lc th c ng ng thi kh nn khi r bi Nguyn tc hot ng Qut ht, ht khng kh c ln bi vo ti lc, ch c khng kh sch lt qua lp vi ti lc v c ht x ra mi trng. Bi s bm vo b mt ti, nh k 25s kh nn s thi vo ln lt cc ti lc ca 03 thit b lc x bi, bi c thu hi tr li, em i nu. - S c + Rch vi ti lc + Hng van in t khng thi kh nn c, bi s bm vo vi lc dn n l b tc bi. + Thng s k thut + Kh nn thi 6 -7 bar. + Cng sut ca mt qut ht 7,5kw
B i
K h nn K hng kh

II.2.7/ Thit b nu bia S quy trnh nu ni go

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Malt lt 1

Bt go

Nc 260C

H2SO4 Nng nhit 720C

Gi nhit 720C (20 pht)

Nng nhit 830C

Gi nhit 830C (5 pht ) Nc 260C Malt lt 2 H nhit 720C

Gi nhit 720C (25 pht ) Hi ch o

un si 1000C

Hnh II.2.7: S quy trnh ca ni go

Bn cht ca qu trnh Nu bia l qu trnh chuyn cc cht ca malt v nguyn liu thay th t trng thi khng ho tan sang dng ho tan nh tc ng ca enzym. SVTH: Hunh c Ph LP 07CSH Trang 26

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Phng php: - C hai phng php nu bia l phng php ngm v phng php un si. - Phng php ngm l ton b khi nu c nng nhit v gi nhit ti cc mc theo yu cu ca cng ngh (45 500C, 60 650C, 70 750C) trong thi gian thch hp, sau c th nng nhit ca ton khi nu ln 780C v chuyn sang thit b lc. - u im ca phng php ngm l thi gian nu ngn nn t tn nng lng nhng c nhc im l khi nu khng c un si nn ng ho c th khng trit . - Phng php un si l trch mt phn ca khi nu em un si v sau trn ln vi phn cha un si nhm mc ch nng v gi nhit ca khi nu qua cc mc theo cc yu cu cng ngh. C th tin hnh un si mt ln, hai ln hoc ba ln. - u im ca phng php un si l ph v trit cu trc t bo tinh bt nn tng hiu sut ca qu trnh thu phn, v cng ngc li vi phng php ngm, phng php un si c nhng nhc im l thi gian lu ko di, tn nhiu nng lng di tc dng ca nhit cao c th xy ra mt s phn ng ph khng cn thit. - Nh my s dng phng php un si mt ln ph hp vi lng nguyn liu thay th l go vi t l l 25% . I.5.1/ Ni go + Thit b dng hnh tr c trang b o hi v lp bo n bng bng thy tinh cch nhit dy 100mm. o hi gm o hi y v o hi xung quanh thn thit b, c ng hi vo v ng hi ngng thot ra. + Bn trong c cnh khuy quay c nh motor t di y ni (trnh du m chy vo ni, gim tr lc). + i vi ni go, malt lt vo di y, go v nc vo ni t trn, dch cho bm qua ni malt ca ra di y . i vi ni malt, dch malt v hi cho c a vo t y, dch ng bm i lc cng i ra t di y ni. + Trn c ng thot hi, ca quan st, n chiu sang. Ngoi ra cn c cc ng ng cip vo v cip hi. Trong qu trnh nu nhit lun c kim sot nghim ngt nh mt u d nhit , ngoi ra cn c u d bo mc, u d c. Cch nu ni go + u tin ng van x ni, bt cnh khuy, malt lt 1 t l malt lt: go = x15% khi lng go (38kg malt/3hl nc) c bm vo t y ni. SVTH: Hunh c Ph LP 07CSH

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+ Bt go nghin mn c vt ti vn chuyn n ca vo pha trn np ni, bt go ri vo ni, nc 26 0C ng thi c phun vo bao trm ly bt go ang ri ha bt tt hn v trnh hin tng bt bm vo thit b, tng lng nc phun l 12hl/480kg(2,5l/kg). + Sau khi xung go b sung 35 ml H2SO4 98% ( c pha long thnh 10%) to mi trng acid 5,2-5,6 thun li cho enzyme amylaza c trong malt lt phn ct mch tinh bt to iu kin thun li cho qu trnh h ha. Sau nng nhit ln 720C, tc nng nhit khong 1,20C/ph, gi nhit ny khong 20 ph qu trnh dch ha tinh bt xy ra. ng thi lc ny malt lt 2 cng c chun b. + Tip theo nng nhit ln 830C, gi 5ph tinh bt trng n v h ha nhanh hn . Qu trnh h ha s cng lm tng nht ca dung dch. + H nhit xung 720C bng 3hl nc 260C. + Tip tc b sung malt lt 2 (bng lng malt lt 1) to iu kin cho qu trnh dch ha tinh bt ln na. Bi v 720C rt thun li cho enzyme -amylaza phn ct mch amylo v amylopectin ca tinh bt thnh nhng mnh dextrin nh. Qa trnh ny s lm gim ng k nht ca dch cho d dng khuy trn cng nh bm i, mt khc to nhit thun li cho enzyme -amylaza phn ct mch amyloza v amylopectin ca tinh bt thnh nhng mnh dextrin nh trc l c cht cho -amylaza xc tc qu trnh ng ha sau ny ni malt. +Tip tc nng nhit ln, thi im t 84,50C th ng thi nghin malt t. Khi nhit t 1000C gi 15ph h ha hon ton tinh bt th bm qua ni malt. Trong qu trnh nu cnh khuy hot ng lin tc 24v/ph trnh kh st y ni.

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Ni go:

1 3 4 2

10 5

Hnh II.2.7.1: Hnh v ni go Ch thch 1/ng thng p 2/C cu nhp bt go, nc 3/Qu cu cip 4/Ca quan st, v sinh 5/Lp bo n 6/Hi cp thn 7/Hi cp y 8/ng dch nu i ra 9/ng nc ngng 10/Cnh khuy II.2.7.2/ Ni malt

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CaCl2 acid lactic

Sa malt Nng nhit 500C Gi nhit 5-10 pht

Dc h ch o 1000 C

Hi cho 60-650C Gi nhit 20 pht Nng nhit 750C Gi nhit 20 pht Nng nhit 760C Bm i lc

Ly mu PH

Ly mu tinh bt st

Hnh II.2.7.2: S ca ni malt

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Cch tin hnh + Dch sa malt t my nghin malt t c bm vo ni malt t di ln trong sut qu trnh nghin malt t. Cnh khuy ni malt quay tc 60%(18 v/ph). + Sau khi xung malt c 5ph th b sung acid lactic 1200ml/m, canxi clorua 1,5kg/m. Acid lactic c tc dng h pH v vng pH opt = 5,2-5,4, to iu kin thun li cho cc enzyme thy phn cc cht. Canxi clorua s lm gim cng ca dch, bnh thng dch bt c chua 5,85-6,02. M chua thch hp cho enzime thy phn l 5,25,4. V vy lm mm nc, c bit l nc c cng cacbonat thp l mt trong nhng iu kin quan trng nht nhm nng cao hiu sut ng ha v cht lng sn phm. + Sau khi xung malt xong, dch c nhit gn 450C s c nng nhit ln 500C v gi nhit ny trong 5ph. y l giai on enzyme proteaza thc hin qu trnh m ha, sn phm ch yu ca giai on ny l cc hp cht thp phn t nh peptit hoc acid amin. Hm lng cc hp cht cha nit trong thnh phn cht ha tan ca dch ng ch chim khong 5-7% nhng chng ng vai tr rt quan trng trong vic m bo tin trnh ln men c bnh thng. Axit amin, peptid l ngun dinh dng nit cho nm men, pepton, polypeptid gp phn khng nh cho vic to v m , tham gia vo qu trnh to v gi bt cho bia. + Sau th tin hnh hi cho, bm dch cho 1000C t ni go sang ni malt kt thc hi cho th ly mu PH hi cho , nhit ca hn hp t 60-650C gi nhit ny 20 pht y l nhit thch hp cho Enzym ct hai gc Glucozit trn ton mch Amyloza v mch nhnh ca Amylopectin to thnh ng Maltoza. + Tip theo th ni ng ha c nng nhit ln 750C v gi nhit ny 20 pht y l nhit ti u cho - Amylaza hot ng. Ti y phn tinh bt ha tan s c ng ha hon ton. Gi nhit khong trn 10ph th kim tra tinh bt st, nu vn cn th 5ph sau th li. + Ht tinh bt tin hnh nng nhit ln 760C gim nht dch i lc. Tuy nhin ta khng nn nng nhit cao hn 780C, v nhit enzyme -amylaza s b v hot , ng ha nt phn tinh bt cn st li , ch nng nhit 760C.

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1 3 4 2

11 5

10 9 8

Hnh II.2.7.3: Hnh v ni malt Ch thch 1/ng thot hi 2/n chiu sng 3/Qu cu cip 4/Ca quan st v sinh 5/Lp bo n 6/7 Hi cp 8/ng dch nu i ra 9/ng dch cho vo 10/ng nc ngng 11/Cnh khuy

- Nguyn tc hot ng: Dch nu i vo ni ti u th m o hi ti , lc u s m o hi y trc sau mi m o hi thn. Hi i trong o hi, truyn nhit cho thnh ni, y ni v lm nng dch nu, cn bn thn hi mt nhit s ngng t v c x ra ngoi . SVTH: Hunh c Ph LP 07CSH

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th ca qu trnh nu bia:

Hnh II.2.7.4: Gin nu ca cng ty Bia Si Gn (DakLak) - Thi gian cc giai on gi nhit t1: 20 pht t2: 5 pht t3: 20 pht (cho php ti a 4h nu b s c). t4: 10 pht (cho php ti a 4h nu b s c). t5: 5 pht t6: 20 pht (cho php ti a 30 pht nu b s c). t7: 20 pht (cho php ti a 30 pht nu b s c). + Ch : cc gi tr thi gian v nhit c th x dch mt khong nht nh, ty thuc vo tng trng hp c th.

II.2.8/ Qu trnh lc *Mc ch: Lc nhm mc ch tch ht cc cht ha tan ra khi cht khng ha tan (v, phn ni nh ca ht khng tan). Qa trnh lc gm 2 giai on: SVTH: Hunh c Ph LP 07CSH Trang 33

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- Lc dch ng ra khi b, trong sut qu trnh lc b ng vai tr nh mt lp vt liu lc. - Ra b: Sau khi tch dch ra khi b, trong b cn gi li mt lng cc cht ha tan c bit l ng Mc ch ra b l thu hi nhng cht chit ny. *Tin hnh lc: + Khi ni malt bt u nng nhit ln 760C, ni lc bt u kim tra: ca x b ng , dao gt mc 180mm, ly nc lt 4hl, 760C, tc dng ca lp nc lt l n nh mt lp m gim p lc ln li lc khi bm dch lc vo, iu ny s hn ch c hin tng b mc vo li lc. + Sau bm dch lc qua, n nh trong 5ph + Dch lc ban u cn c nn c bm tun hon 5ph, sau th dch ct c bm qua ni un si. Tc lc 75hl/h; khi t 20hl th tc cnh khuy 5% (0,4 v/ph) , ly mu dch ct , kim tra ng mong mun t 15,5-16,30P. + n lc dch ct c 34hl, lc ny tc lc chm dn do cc mng mao dn lp lc b tc. khc phc li lp lc, cnh khuy c h xung 30mm, dao co b cng h xung v tr thp nht, h thng tho dch ng li, cho cnh khuy quay vi tc 5% xo trn lp lc trong 3 ph, sau nng cnh khuy ln ngang tm chiu cao lp lc, nng dao co b ln v tr c, quay dn bng b mt lp lc ri tin hnh lc tip. + Khi th tch dch ct t 52-56 hl th tin hnh ra b. + S dng nc 760C ra b, yu cu ca qu trnh ra b l phi thu hi ht cc cht cn st trong b, tuy nhin nu ra qu k th c th trch ly c nhng cht khng mong mun vo dch ng. Lng nc ra b s lm long dch ng, lng nc s dng ph thuc lng v nng dch ct v nng dch cn sn xut. i vi nh my, dch ct t khong 160P, nng dch sn xut bia cao khong 130P

nn t l dch ct v nc ra b xp x 1:1 . Lng nc ra b nhiu th hiu sut thu hi s cao, tuy nhin lng nc ra b nhiu th qu trnh un hoa li phi ko di m bo nng dch sn xut theo yu cu. + Qu trnh ra b chia ra 3 ln: SVTH: Hunh c Ph LP 07CSH

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- Ln 1: Khi lc c 52-60hl th tin hnh ra b ln 1. Cnh khuy h xung y ng h thng tho dch, tc cnh khuy 5%, a nc ra b vo khi t 7hl th cnh khuy nng ln, tt cnh khuy cho n khi th tch ra b t 15hl th ra b ln 2. Bm tho dch. - Ln 2: Cnh khuy quay tc 5%, a nc ra b 25hl vo (100hl/h) , tc lc tng 80hl/h. Khi th tch dch lc t 90hl th tin hnh ra b ln 3 - Ln 3: Cnh khuy h xung, quay vi tc 5%(0,4v/ph) , tc bm dch lc 80-85hl/h, a nc ra b ln 3 vo, trong qu trnh ra ly mu kim tra ng st. Ra cho n lc dch lc t 124hl th kt thc lc. + Tin hnh x b, dao co b s y b vo thng cha bn di qua ca x b, sau bm s y b ln silo cha b hm. II.2.8.1/ Thit b lc Lauteur tun - Cu to: + L mt thit b hnh tr c 2 y: y tht v y gi. Trn cao 2,5 cm t y, thng lc c ghp mt y gi th hai. y gi gm nhiu tm li kim loi dng hnh r qut ghp li vi nhau to lp lc t b, trn y gi c ca tho b ra ngoi Bn trong c h thng cnh khuy v dao co b co o lp b lc, ng ng cp nc ra b, ng ng cip. ng ng ca dch vo lc, ng ng tho dch lc ra t di y, trc bm tho dch c ng thng p trnh lc ht qu mnh ln li lc khi bt bm. Bn trn np thit b c ca quan st, n chiu sang, ng thot hi. Hai motor lm quay v nng h cnh khuy di y thit b lc. Ngoi ra cn trang b cc u d bo mc, nhit , u d p sut.

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1 10

3 9

2 4

7 6 5

Hnh II.2.8.1 : Hnh thit b lc Lauteur tun Ch thch 1/ng thng p 2/Lp bo n 3/Vi cip 4/Cnh khuy 5/ng thu dch 6/Trc cnh khuy 7/Vng ng gom dch 8/Dao gt 9/Li lc 10/Ca quan st, v sinh - Nguyn tc hot ng: + Nguyn tc lc y l s dng s chnh lch p sut pha trn v pha di mng lc, dch ng s t chy qua lp lc v thot ra ngoi. Khi bm dch cho vo thng lc, phn b s lng xung y gi to thnh mng lc. Vic co o lp b khi phc lp lc mi, tin hnh ra b v x b c thc hin nh h thng li dao, cnh khuy. SVTH: Hunh c Ph LP 07CSH

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II.2.9/ un si (houblon ha) Mc ch: - n nh thnh phn dch ng. - Lm cho dch ng c nng theo yu cu. - Lm keo t cc protit. - Truyn cho bia mi v v ca hoa houblon. - V hot enzym v thanh trng dch ng. *Yu cu: - ng cho bia nhng chi ph hoa t nht. - cc cht v thi gian cn thit kt lng protein. - m bo c lng hng thm tn ti trong hoa. - D thao tc v hiu qu kinh t cao nht. *Tin hnh houblon ho: - Qu trnh houblon ho cn bc hi mt lng nc ln (khong 8 12% so vi th tch chung ca dch ng trong mt gi). - Tin hnh: Dch ng t thit b lc chuyn thng vo ni houblon ho. Khi dch ng vo c 100hl th bt u cung cp hi 2 bar gia nhit (thit b gia nhit kiu ng chm), nu cp hi mun qu th thi gian s ko di, ngc li nu qu sm th bc hi mnh qu. Bm tun hon ni houblon nhm tng kh nng tip xc nhit ca dch, qu trnh si u, trnh hin tng si cc b, rt ngn thi gian un si. + Khi nc ra b vo thit b gn kt thc th bt u nng nhit sao cho khi dch ng vo ni kt thc th dch ng trong ni bt u si. + Khi nhit t 99,50C th ly mu trc si kim tra pH, mu, ha tan. + Bt u si th b sung hoa cao v caramel vo hop1 to v ng v iu chnh mu, mu ca dch ph thuc nhiu yu t: ph thuc mu ca malt, ph thuc vo c qu trnh nu, qu trnh un si, bi v bn thn 2 qu trnh ny cng sinh mu trong dch nu c ng, c acid amin v vy nhit nu, un si cc phn ng to mu nh caramel s lm mu m hn. Do kim tra mu v b sung lng caramel thm thch hp, ty theo mu yu cu ca sn phm. + un si khong 50ph, ly mu iu chnh iu chnh qu trnh un si.

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+ Sau b sung hoa vin, ZnCl2 v acid lactic vo hop 2 hoa vin v ng v c bit l to mi c trng ca houblon, ZnCl2 c vai tr quan trng trong s tng hp protein, s sinh trng ca t bo nm men, thc y qu trnh ln men v gim lng H 2S to thnh, nng thch hp 0,08-0,2 mg/l, acid lactic iu chnh pH thch hp cho qu trnh ln men. +Tip tc un si, tng thi gian un si khong 70-80 ph th kt thc qu trnh un si. Trong qu trnh un si, ch s u tin kt thc qu trnh un si l nng dch ng. + Ly mu sau si pH t 5,2-5,4, mu 9,5 v ha tan 12,95-13,10P. + Nh my s dng hoa houblon dng cao hoa v hoa vin, t l s dng ph thuc vo hm lng -acid ng c trong n. -acid ng trong cao hoa = 50,5% x 0,97 = 0,49 kg/m -acid ng trong hoa vin = 8% x 3,4 = 0,27 kg/m + Mt m thu c 104hl-105hl.T ta suy ra hm lng -acid ng s dng: (0,49+0,27)/104 = 0,762(kg/hl) = 7,62 (g/l). II.2.9.1/ Thit b un si Cu to: Thit b hnh tr y cn, gia nhit dng ng chm, c bc lp bo n dy 100 mm xung quanh cch nhit. Cc ca vo, ra ca dch, ng hi vo, nc ngng ra nm di y ni, pha trn c ng thot hi, ca quan st. C 2 hop b mu vo ni: hop 1 b hoa cao v caramel, hop 2 b hoa vin v aicd lactic, km clorua.

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1 13 2 3 4

12 5

11 10 9 8 7

Hnh II.2.9.2: Hnh thit b un si Ch thch 1/ng thng p 2/ng cip 3/Hop1 4/Hop 2 5/B trao i nhit 6/11 ng dch ra 7/ng hi cp 8/ng dch vo 9/ng dch ra 10/ng nc ngng 12/ng thi nc ngng 13/Ca quan st , v sinh

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Nguyn tc hot ng B phn trao i nhit bn trong dng ng chum, dch ng i trong ng trao i nhit vi hi nng i bn ngoi xung quanh ng. Dch ng c tun hon trong ni, c phn tn rng ra ngoi nh cc nn chn pha trn chm ng, cu trc ny cn trnh c to bt. Dch ng nhn nhit v si cn hi dn ngui i v ngng t li thot ra theo ng nc ngng. Thng s k thut: Dt = 3160 mm V = 23 m3 p sut hi t 2 bar, s ng truyn nhit 79 ng S c, nhc im: Kh lm sch ni. Nu hi qu nng, dch ng s b qu nhit bi tc dch chy trong ng chm , dn n sm mu, mi khng t.

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II.2.10/ Lng trong v lm lnh dch ln men

Dch hoa houblon

Lng xoy

O2

Lm lnh nhanh

Dch ng

Hnh II.2.10/ S quy trnh lng trong lm lnh Mc ch Trong dch ng sau khi un si vi houblon c cha cc cn dng huyn ph v cn t hoa houblon. c th cy nm men cn thit phi lm trong dch, tch b cn v lm lnh n nhit ln men, bo ha oxy cho dch ln men. Nh vy cng on ny gm 3 mc ch: Tch cn: Trong qu trnh un si dch ng vi houblon, trong dch ng to thnh nhiu kt ta vi kch thc khc nhau. Khi dch ng trng thi tnh, cc kt ta ny s c chiu hng ri t do xung y thng, tc ri ph thuc vo khi lng ring ca chng. C 2 loi cn: Cn th (cn nng): L cn c kch thc tng i ln. Khi h nhit 60 th hu ht chng b kt lng, mt thng cng c th trng thy c. Thnh phn ch yu ca cc cn th ny l protein , cc hp cht polyphenol , cc hp cht ng , cc cht khong v mt s cht khc . S c mt ca cc cn ny trong dch ln men s gy xo trn giai

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on u ca qu trnh ln men, khi kt lng s lm nm men b bn. V vy cn phi loi ht cc cn th. Cn mn: L nhng cn c kch thc nh hn. Khi h thp nhit n nhit ln men th chng vn c kh nng kt ta. Thnh phn ca cn mn cha c xc nh chnh xc, s nh hng ca chng n tin trnh ln men v cht lng sn phm theo cc nh khoa hc cn c kin tri ngc nhau nu loi b ht th li lm gim hng v bia v kh nng gi bt ca bia km . Sau khi un si dch c bm qua thng lng xoy, dch i vo thng theo phng tip tuyn vi thnh thng. Cn tp trung gia y thng. Thi gian lng khong 20ph. Dch sau khi lng c bm qua lm lnh nhanh. II.2.10.1/ Thng lng Whirlpool

1 10 2 9 8
1%

3 4

7 6

Hnh II.2.10.1 : Hnh thit b lng Whirlpool Ch thch 1/ng thot hi 2/ng Cip 3/ng dch vo theo phng tip tuyn 4/Vi phun ra cn hoa 5/Thanh 6/Chn thng 7/ng dch ra di 8/ng dch ra trn 9/ng thi nc ngng 10/Ca quan st v sinh. SVTH: Hunh c Ph LP 07CSH Trang 42

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Thng s k thut Dt = 3400mm; V = 17,8m3 dc 1% Nguyn tc hot ng: Whirlpool l thng lng xoy c y hi nghing so vi mt phng ngang,dch c bm vo vi vn tc 12-14m/s theo phng tip tuyn vi thnh thng. V tr dch vo 1/3 chiu cao thng tnh t y ln. Khi dch s chuyn ng xoy bn trong thng v y dn ln. Cn s tp trung gia y thng. Dch trong c ly ra ngoi pha di thng lng xoy, sau khi tho dch xong th tho cn. u im: Thng lng Whirpool l thit b n gin, t tn km cho vic lp t v s dng. Lm lnh dch ng: Sau khi lm trong, dch ng c lm lnh xung nhit ln men, ph hp vi chng nm men s dng. i vi nh my, 100-102hl dch ng s c lm lnh xung 6-80C ty thuc nm men chm s dng, i men v mt men. Vic lm lnh phi tin hnh nhanh v v trng ngng cc phn ng ha hc v gim ti a nhim vi sinh tp. Dch sau khi lm lnh trc khi bm vo tank ln men th c sc kh, nc 20C sau khi lm lnh dch c bm v bn nc 800C. Yu cu ca vic lm lnh m bo dch ng hon ton v trng Dch ng phi trong v c loi b kt ta nng. Loi b mt phn cn mn hnh thnh trong qu trnh lm lnh. Sc kh Mc ch: Giai on u ca qu trnh ln men, nm men rt cn mt lng oxy ha tan. Hm lng oxy ph thuc cht lng dch ng v chng nm men. Khng kh hoc oxy c th cho vo dch ng ngay t khi dch nng vo my lnh nhanh, vic b sung oxy lc dch nng, m c th gy cc phn ng oxy ha dch ng lm bin i hng v, lm sm mu bia. Tuy nhin dch nng c nhit cao s m bo v trng kh. Nh my b sung oxy sau khi lm lnh, v vy kh phi m bo v trng: Kh nn B lc bi n cc tm B iu p Cung cp cho dch.

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II.3 QUY TRNH LN MEN LC BIA SI GN DAKLAK Hnh II.3 : S ln men lc DCH NG 6 80C NM MEN KHNG KH V TRNG

MATUREX

TANK LN MEN

LN MEN CHNH 5 - 7 NGY, To= 8 oC, P = 0 bar X CN LN MEN PH V TN TR BIA Thi gian 7- 9 ngy, T =0 - 5 oC, P = 0.5 - 0.7 bar

KIM TRA

THU HI CO2

THU HI MEN, X CN KIM TRA

LC BIA TANK TBF

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H thng thit b ln men gm 13 tank ln (V = 106,5m3), v 4 tank nh (V = 53m3), 3 tank TBF bng th tch tank ln. II.3.1/ Chun b ln men - Kim tra tank ln men( tank phi c kh trng trc khi ln men). - Dch ng sau khi lm lnh xung 6 70C, cho hm lng oxy ha tan vo dch l 40 50gr/cm2. Sau chuyn qua tank ln men. II.3.2/ Tin hnh ln men. - Nm men cy vo dch ln men l nm men thun khit khng c t bo l, phi t cht lng men ging v kh nng sinh sn. - Nm men s dng trong cng ty l chng nm men ln men chm Saccharomyces Carbergensis. Yu cu cht lng nm men trc khi a vo ln men: - Nm men c kh nng chuyn ha cc loi ng n, acid amin..gii phng ra ru etylic, CO2 v cc sn phm ph khc. - Nm men khi a vo ln men phi t t 10 20x106t bo/ml dch. - Nm men phi thun khit - Tc v kh nng kt lng - Tc v kh nng ln men II.3.2.1/ Ln men chnh Ln men chnh: 4 giai on - Giai on 1: gm 2 ngy u tin. Nm men s ny chi pht trin mnh dn v sinh khi t cc i ngy th 2. ng thi l s gim dch ng, nhit tng nhanh. - Giai on 2: hai ngy k tip. Qu trnh ln men chuyn t ln men hiu kh sang ln men k kh. Bt bia xut hin nhiu hn, nng cc cht ha tan gim mnh, nhit tng nhanh hn.

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- Giai on 3: hai n ba ngy k tip trong giai on ny qu trnh ln men xy ra mnh lit nht, ng gim rt nhanh, kh CO2 thot ra nhiu nht, giai on ny diacetyl sinh ra nhiu nht. - Giai on 4: mt n hai ngy cui cng giai on ny cng ln men yu dn, ng gim chm, nm men bt u lng xung. Tin hnh ln men - Trc khi nhn dch khong 20 pht tin hnh xng tank 5 pht. Trong qu trnh ny 3 van glycol u m lm mt bn trong tank. - Dch ng t nh nu c nhit 6 8 oC, c cp vo tank ln men tin hnh giai on v nc nha v cy men. Khi men c cp vo tank cha men khong 5 pht th men v maturex c cp vo tank cng mt lc bng ng cp men, sau i vo ng cp dch. Khng kh v trng c thi vo vi lu lng 60 m3/h. + Th tch maturex cp vo Tank ln ( V thc :106.5 m3, th tch cha dch : 85 m3) : 2400 ml Tank nh (V thc : 53 m3, th tch cha dch : 42.5 m3 ) : 1200 ml - Ti nh my bia Si Gn - Daklak nhn dch 8 m vo tank ln (106.5 m 3) v 4 m vo tank nh (53m3 ) sau khi kt thc thi gian ln men chnh bt u c tnh. - Sau khi nhn dch m th 7 kt thc KCS s kim tra mt nm men, nu khng t s tin hnh cp thm. - Men c cp vo tank m u tin nhm mc ch trnh nhim khun, men s lng ln s ln t mt s t vi khun nu v sinh cha t. Thi gian np dch khng qu 24 h cho 8 m dch v 12 h i vi tank cha 4 m dch, y l thi gian thch nghi ca nm men vi mi trng.Sau thi gian ny nm men chuyn sang giai on n ng sinh trng. - Nhit bt u ln men chnh la 8 oC, thi gian ln men chnh ko di khong 5 ngy. p sut l 0 bar v cui giai on ln men chnh dn p ln 0.5 bar. Trong qu trnh ln men chnh chng ta ch nn cp 1 van glycol trn cng to s i lu tt trong tank

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ln men. Mi ngy nn x cn men v cn hoa houblon mt ln. Glycol i vo lm lnh v sau khi i ra s c thu hi v xng ng lc . - Trong thi gian ln men, ta phi x bt kh CO2 trnh tng p sut gy n. Kh CO2 x ra khng thot ra ngoi khng kh m s theo ng ng quay v phn xng ng lc thu hi vo vic np chai, v 1 phn cung cp cho qu trnh ln men ph. - Trong sut giai on ln men chnh mi ngy dch ln men u c ly mu kim tra Plato ca dch ln men xc nh tc len men, theo di hot ng ca nm men. - Lng nm men tip vo thng ln men l 20 triu t bo/ml dch ln men. - Khi ng gim xung 3.6 3.7 oP tin hnh h xung 5 oC, ng p thc hin qu trnh ln men ph. - Bia sau khi ln men chnh c gi l bia non. II.3.2.2/ Ln men ph v lu tr bia y l giai on rt quan trng v trong giai on ny s din ra s lng trong nh h nhit t qu trnh ln men chnh sang ln men ph. Qu trnh ln men ph c thc hin khi hm lng ng maltose v cc loi ng n khc hu nh c chuyn ha ht thnh ru. - Mc ch: to ra hng thm v v d chu nh cc qu trnh ha hc v ha l phc tp xy ra iu kin nhit thp. Do cng n nh c thnh phn v tnh cht cm quan ca sn phm. Phng php thc hin Qu trnh ln men ph c thc hin ngay trong tank ln men chnh. - Ln men ph ko di 9 ngy, trong khong thi gian ny vn gi p 0.5 0.7 bar, trong qu trnh ny mt lng ln nm men s bi lng xung do qu trnh h lnh v dn p, trong khong thi gian ln men ph vn tin hnh x cn mi ngy. Giai on ny lm gim mt s lng ng k diacetyl trong bia. - Sau khi h nhit khong 12 h, tin hnh thu hi men hoc x men ty theo nhu cu s dng. SVTH: Hunh c Ph LP 07CSH

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- Khi ng gim xung 3.0 oP hoc ng gim mnh tin hnh h xung 0
o

C v ch lc, trong giai on ny mt s lng t nm men vn l lng trong tank nn qu

trnh ln men vn din ra nhng rt chm. - Tt c qu trnh ln men chnh v ph KCS s kim tra ng, tng t bo, % t bo cht, % chi khong 12 h/ 1 ln. - Sau khi thu hi men vo tank cha men KCS s kim tra cc thng s m c, phn trm cht, mt t bo, vi khun ym kh v tin hnh lu men ti nhit 5 oC. - Bia tn tr trong qu trnh ln men ph tin hnh dn p ln 1 bar. Trong giai on ny chng ta vn tin hnh x cn tank ln men v m hai van glycol cp lnh cho n ht giai on ln men ph v tn tr bia. - Du hiu nhn bit kt thc qu trnh ln men ph ch yu l da vo hm lng diacetyl. Khi lng diacetyl gim n yu cu, lc ny bia chn v c th em i lc. - Khi tank ln men 14 ngy tin hnh lc vo tank TBF thi gian bo qun bia khng qu 24 h nhit bo qun bia l 3 oC. Sau KCS s kim tra nu bia t s a bia i chit. Bia tn tr trong tank ln men v bia lc vo tank TBF phi t nhng tiu chun theo sau:

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Stt BIA LN MEN PH 1 2 3 4 BIA TBF 450 1 2 3 4 5 6 7

Tn ch tiu ho tan biu kin cn 20 oC pH ho tan nguyn thu cn 20o c ha tan nguyn thy ha tan biu kin chua(ml NAOH N/10ml bia) Hm lng CO2 ha tan mu trong

n v plato %v/v 4.2 o plato %V/V plato Plato 0.1 g/l EBC %

Yu cu 2.8 5.5 4.0-4.4 13.0 4.3 10.3 2.2 1.4 5.4 6.0 <=20

Chp nhn 2.4-3.3 5.2-5.9 12.6-13.4 4.1 10.1 2.0 1.2 -1.6 4.5 5.0 8.0 20

Bng II.3.2.2 : Ch tiu sn phm II.3.3.1/ Lc cp 1 (lc trong). Mc ch: Tch khi bia nhng ht protein, cn hoa houblon nh, ht keo ta, t bo nm men kt lng. Cc cn ny l nguyn nhn gy c bia. Phng php thc hin - Bia sau khi c lm lnh, c bm sang thit b lc ng t di ln. Qu trnh ny s dng bt tr lc l diatomite. - Ta trn bt diatomite vi nc theo t l 1:6 trong thng c cha cnh khuy to nn hn hp huyn ph. - Bt diatomite khi vo thit b lc s p ln b mt cc ng lc 1 lp o bt v y cng chnh l lp o lc. - Ta s dng 2 lp o bt: Lp o 1: dng cht tr lc l Hyflo Super cel. Lp o 2: dng cht tr lc l Standard Super cel. Tc lc: 100 110hl/h. Thit b s dng l my lc ng, bn trong c 85 ng Kendal. Dch lc s c thm t ngoi vo trong cc ng ny, v ra ngoi ti y ca thit b. SVTH: Hunh c Ph LP 07CSH Trang 49

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Bt tr lc sau mi m s tho b ra cng, khng dng li. II.3.3.2/ Lc cp 2 (lc n nh). Mc ch: Loi cc cht cn st li nh: pholyphenol, cc t bo nm men lt qua, cc dng ha tan dng keo. Phng php thc hin: Bia i ra t thit b lc ng s c bm n thit b lc a. i vi cp lc ny ta s dng bt tr lc l PVPP ( pholyvinulpyrolblidone). y l loi bt lc thuc h polyamite. u tin bt nha cng c cho vo thng ha trn vi nc cho u ri bm qua thit b lc. Tc lc 100 110hl/h. Bt PVPP sau khi lc xong s c hi lu, x l v dng cho m sau. Lc ch Mc ch Nhm loi b cc bt lc ra khi my lc a nu c. Phng php thc hin: Bia sau khi i ra t my lc a s c bm n my lc ch. Nh cu to ca ng ch cun quanh ng lc, cc ht bt cn st li s c loi b, bia s thm thu vo trong ng v i ra ngoi. Qu trnh ny n thun ch l lc c hc, khng s dng bt lc. B sung Vicant ngay sau khi lc xong, cht ny c tc dng chng oxy ha trong bia. Thng m: Thng m c dng : Cha dch lc. Phi trn CO2 v Vicant cho u. SVTH: Hunh c Ph LP 07CSH Trang 50

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Bo ha CO2 Mc ch: Cung cp lng CO2 b tht thot trong qu trnh ln men v lc. Lm tng bn chi bia trong thi gian bo qun. Phng php thc hin Bia c chuyn n h thng bo ha CO2. y chnh l thit b tnh ton t ng hm lng CO2 cn thit phi bo ha m ta ci t cho my. Bia sau khi ra khi h thng bo ha CO2 s t hm lng CO2 yu cu l 5,3g/l. Bia sau khi bo ha CO2 s c dn n thng bia TBF (bia sau khi lc). p sut tank cha bia TBF l 1 1,2bar, c gi lnh nhit 2 50C trong thi gian ch chit. Bia TBF s c nhn vin phng KCS ly mu kim tra cc ch tiu ha l, ch tiu vi sinh.

II.4 : PHN XNG NG CHAI

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Bia TBF

KCS sch

Chai

Kt

Chit chai

Ra

Ra

Dp np

Thanh trng KCS hp, th tich chai Dn nhn, bt u

In phun

Xp kt

KCS in, dn nhn

Kt bia

Hnh II.4 : S chit chai

II.4.1/Quy trnh thanh trng Thi gian thanh trng 45-60 pht Nhit bia chit < 60C SVTH: Hunh c Ph LP 07CSH Trang 52

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Vng thanh trng 620C Soi chai Chai c bng Chai khng c nc Chai khng c vt Chai khng c vt loang Chai phai trong sut Chai khng c vt rn chn chim II.4.2/ H thng chit chai My sc ra chai B phn kim tra chai sch My chit bia vo chai My ng np My thanh trng My chit bia vo chai My ng np My ng np My thanh trng B phn kim tra mc bia trong chai v hp My dn nhn My in phun B phn kim dn nhn mc in My ng kt H thng bng ti ni lin gia cc my II.4.3/ Thuyt minh quy trnh: SVTH: Hunh c Ph LP 07CSH Trang 53

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Ra chai: Mc ch Chai th trng a v khng m bo tiu chun v v sinh, cn phi ra c sch chit bia Cu to : my ra gm cc b phn. H thng truyn ng my chai vo v ra H thng cc bn ngm ra chai Bn ra ngm s b Bn cha xt: NaOH, nng 20 % - 25 %, nhit 75 800C Bn nc nng Bn nc lnh B phn bng ti a b nhn ra Qu trnh hot ng : Chai c phun nc lm mm nhn v cc cn bm trong chai. Sau qua khoang th nht ra bng xt c nng 20 25%, vi p sut bm xt 1,4 1,7 Bar. Qua khoang th hai chai c ra bng nc nng nhm lai b cc nhn, keo dn v lng xt cn bm trn chai, vi p sut bm nc nng l 1,4 1,7 Bar, nhit nc nng l 800C. Cui cng chai c ra li bng nc lnh 260C, p sut bm l 0,9 1,4 Bar Tc ra chai l 15.000 20.000 chai/gi Yu cu Chai sau khi ra phi sch ht cc cht bn bm trn chai. Khng c cc tp cht thy c nh : bi bn, xc nhn, keo dn nhn, cc cht hu c v vi sinh vt c hi. S c v khc phc Thiu chai do pittong chn kt my dn on u vo b hng khc phc: Ra chai li SVTH: Hunh c Ph LP 07CSH

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My ra qu ti u vo: do qu trnh sau b gin on Qu trnh ra b gin on. Nguyn nhn: qu trnh sau b gin on Khc phc: kim tra chai u vo Chit chai - Dp np Chun b: + Chai sau khi c ra sch b phn KCS kim tra li chai: chai t cht lng th em chit , khng t cht lng thi em ra li. Kim tra tt c cc h thng, my mc trc khi chit nh: My chit, h thng bng ti, h thng in Mc an ton ca kh nn 5,5 Bar. Nc nng v sinh 70-800C, Kim tra van, ng ng, p lc CO2 trn ng ng Kim tra vi chit, ci dp np, np. Chy th my v h thng bng ti truc khi chit. Dng kh v trng ui ht nc trong h thng my chit v ng x. Thc hin chit bia - dp np. Cp chai vo my chit ng chng loi chai, ng thi cp np chai vo. iu chnh p sut nc phun thch hp nhm to bt trn ming chai trc khi dp np. Thng s lin quan n may chit v dp np chai: p sut chit: 2,8 3 Bar p sut nc phun: 1,5 2,5 Bar Nhit chit: 2 50C Nhit nc phun: 85 900C SVTH: Hunh c Ph LP 07CSH Trang 55

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Lu trong qu trnh chit Theo di, hiu chnh tnh trng lm vic, x l cc s c ca my chit, in, kh nn , kh v trng , kh CO2, chai b, kt chai, np , bt bia... Theo di lng bia cn li tnh ton s lng chai cp v ra hp l. Bo b phn lc chuyn tng khi ht bia. Ngng chit t xut: ngng cp bia, dng CO2 ui ht bia trong tank chit v trong ng ng cp bia v tng TBF. a ton b chai chit b phn dp np v my thanh trng. Kt thc chit: chit ht bia trong TBF, chit ht bia trong tank chit. Sau a ton b chai chit ra khi my dp np vo thanh trng Chai v trong qu trnh chit thu hi v ni qui nh Thanh trng Mc ch Dit cc t bo nm men, cng nh vi sinh vt trong chai m bo thi gian lu hnh quy nh. Chun b : Kim tra h thng in, m cng tc in t in my thanh trng . Kim tra nc ngun, m van tay, cp nc. Kim tra iu chnh kh nn cp, p sut 6 Bar Kim tra hi cp: p sut 6-7 Bar Kim tra ngun glycol cp: van p lc 2 Bar Tin hnh : Bia sau khi chit c cp vo thit b thanh trng, khi ng trc khi tin hnh thanh trng, thi gian thanh trng chai 355 ml l 60 - 65 pht Nhit thanh trng cc khoang thanh trng chnh l 600C Nhit tank nc nng l : 75 890C SVTH: Hunh c Ph LP 07CSH Trang 56

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Nhit tank nc lnh l: 27 320C Dn nhn Mc ch Hon thin sn phm, em cho b ngoai sn phm c hnh thc d nhn Chun b: Keo dn Nhn dn thn, nhn bt u chai in, kh nn cung cp y Tin hnh Chai c thao tc qua cc b phn x kh thi sch nc bm trn thnh v nt chai. Tip dn nhn vo thn c v dn bt u chai. My in phun Mc ch In thi gian s dng v ngy sn xut Chun b Kim tra h thng in Kim tra, iu chnh kh nn cp, x nc, x du Kim tra mc dung mi Tin hnh in: Bt cng tc ngun in Chn bn in ph hp theo yu cu sn xut : ng loi bia , ng m my , ng thi gian s dng , thi gian sn xut Xp kt :

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Kt c ra bng nc lnh vi p lc 5,3 5,4 Bar . Bia c kim tra li ln cui c xp vo kt s lung 24chai/kt. II.5: PHN XNG CIP II.5.1/nh ngha Lm sch bao gm 2 khi nim Lm sch c bn: p dng khi thit b b bm cn rt bn hoc khi thit b mi s dng ln u tin cn bm nhiu du m, cc dng cht bn khc . V vy qu trnh lm sch c bn i hi cng tc ty ra mnh vi cc ha cht nng cao c tnh acid , tnh kim. Lm sch thng k: Sau bc lm sch c bn, s p dng cc qui trnh lm sch thng k nht nh ty theo mc nhim bn ca thit b. Cc phng php lm sch ti nh my: Lm sch th cng: Bng cch nh c c hc bng bn chi, gi lau, phun xt. Lm sch vi thit b CIP (Cleaning in place-Ty ra ti ch): Phng php ny ph hp vi cc bn, cc thng ng. Dung dch lm sch c phun qua mt qu cu c c l b tr trn nh thp, sau dch c thu hi qua mt thng cha bn ngoi bm tun hon vo thit b cho ti khi thit b c lm sch. II.5.2/ Phn loi cn bn Cc loi cn hu c: cc ni un si, ni lc, lng xoy thng c cng thnh phn cht bn, y l cc cht bn sinh ra t malt, hop, bao gm cc protein khng ha tan, cc cacbohydrate, tannin, ca hop Cn v c: Cc cht v c, cc ion kim loi bm vo thit b, ng ng, thit b gia nhit. Nhim vi sinh: Ti cc v tr nh thng malt lt, ca xung malt, go, vi ly mu, thng cha my nghin malt t, ng ng chuyn dch lnh nhanh d b nhim vi sinh gy nn mi hi l. II.5.3 /Ha cht CIP NaOH: Nng gc 32% c pha thnh dung dch NaOH 3,5% dng chy CIP. SVTH: Hunh c Ph LP 07CSH Trang 58

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Tc dng l ph cn hu c. H3PO4: H3PO4 98% c pha thnh dung dch H3PO4 0,5% dng chy CIP. Tc dng ph cn v c v hu c. Oxonia: L cht lng trong sut, gn nh khng mi nng s dng (0,20,5%) . Rt hiu qu trong vic thanh trng cc loi vi sinh vt, thnh phn peracetic gip cho sn phm c hiu qu thanh trng nhanh v hydrogen peroxit gip cho sn phm thch ng vi vic ngm nhng. Ch yu c dng CIP ng ng chuyn dch nha . Tuy nhin nh my t s dng m thay vo s dng nc nng. Ch s dng khi dng my lu ngy. Nc nng. Nc lnh (nc thnh ph). II.5.4/Chng trnh CIP CIP c bn khi nh nu bt u hot ng. CIP khi s khi bt u hot ng sau thi gian ngh (l, tt..) CIP s b: Ni houblon sau chu k 16 m CIP 1 ln lm sch b t. CIP lnh nhanh: Cng tc v sinh cn c ch hn, 4 m CIP 1 ln. CIP nh k: Phi duy tr cng tc lm sch nh k. Thng sau 50-60 m CIP nh nu mt ln. Ty thuc cu to phc tp ca tng thit b m thi gian CIP khc nhau, tuy nhin chng trnh CIP chung nh sau: CIP c hc s b. u tin chy nc nng 80oC trng ra. Dng xt trng li (trnh lm long xt), x b Tun hon NaOH 3,5%, dn in 150mS (20-40ph) Nc nng 80oC ui xt v bn khi dn in t tiu chun th ht xt. Dng nc nng trng ra xt, kim tra bng phenolphtalein dung dch khng mu th ht xt. Chy nc lnh lm mt thit b (5-10ph). Dng axit trng s b (trnh lm long xt) Chy acid H3PO4 0,5% (10ph). SVTH: Hunh c Ph LP 07CSH

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Nc lnh ui acid v bn. Kim tra bng metyl da cam, nu c mu vng da cam l c. Chy li nc nng. Acid v xt c tun hon tr li thng cha theo ng CIP hi, trc khi vo thng th qua thit b lc c tm li gi li nhng cn b. Xt nng 800C thu c bng cch l cho xt t thng cha chy qua thit b gia nhit dng ng chm II.5.5/Thng cha ha cht C 3 thng cha ha cht: acid photphoric, NaOH v oxonia ging nhau.

Hnh II.5.5: Thng cha ha cht v sinh Thng trang b ng ng CIP cp, CIP hi, ca x, ng chy trn, vi CIP, ca quan st v sinh. ng knh trong 1840 mm, th tch thng 6 m3

Qu cu CIP

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Hnh II.5.5.1: Qu cu Cip

Phung thc Cip mt s thit b trong nh my II.5.6/ Mt s phn nhnh Cip V sinh tank ln men bng soude hoc acid V sinh thng xuyn tank ln men c din ra tng t nh qu trnh CIP nh k nhng ch tin hnh CIP soude hoc acid. Quy trnh CIP soude din ra theo Bc thc hin dn Nng Thi gian (ms/cm) (%)

Tin hnh X ht CO2 Trong tank ra ngoi

Thi im Sau khi ht bia

Tho y tank, ui Kh nn :1.2 ht CO2 bar X soude 120 150 2.5 3.0

60 pht 2 pht 30 pht

Sau khi tho y tank Khi ht CO2 Sau khi u cng tank xong Sau khi ra tank bng nc Kt thc tun hon acid/ soude

X nc 11/110 120

Tun hon acid/soude y acid/soude bng nc 26 oC

2.0 2.5

60 pht

4 pht

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Sau khi kt thc tun hon acid/soude( 6 y acid bng nc 26 oC 30 pht Kim tra soude/ acid bng phenolphthal ein 1 %/metyl da cam 0.1 %) Kt thc ly mu vi sinh

St trng oxonia

0.3 0.5

30 pht

Bng II.5.6.1: Chng trnh v sinh tank ln men Quy trnh CIP ng cp men s dng cng quy trnh CIP ca tank ln men, c tin hnh ln lt cc bc nh trong bng: Bc thc hin 1 2 3 4 5 6 Tin hnh X nc y soude Tun hon soude ui soude nc 26 oC bng 40 110 120 2.0 2.5 2.0 2.5 dn (ms/cm) Nng (%) Thi gian (pht) 15 3 60 4 30 0.3 0.5 30 Thi im Sau khi cp men Sau khi x nc Sau khi ra tank bng nc Kt thc tun hon soude Sau khi kt thc tun hon soude Sau khi kim tra ht soude bng metyl da cam

Chy nc 26 oC St trng oxonia

Bng II.5.6.2:Quy trnh CIP ng cp men

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Sau khi qu trnh x nc ( bc 1) din ra, s tin hnh s dng soude y nc trng ng ng khi dn tng ln n 40 ms, t ng s chuyn qua bc tun hon soude. ng thu hi men - Chun b: u cng ng ng CIP cp vi ng thu hi men Quy trnh v sinh ng thu hi men c tm tt trong bng

Bc thc Tin hnh hin 1 X nc nng 80 oC y soude v gia 2 nhit soude ln 85 oC Tun hon soude 3 nng 4 5 6

dn Nng (ms/cm) (%) 40 70 2.0 2.5 2.0 2.5

Thi gian (pht) 10 3 60 4 30 5

Thi im Sau khi cp men Sau khi x nc nng Sau khi ra tank bng nc Kt thc tun hon soude Sau khi kt thc tun hon soude Sau khi kt thc chy nc nng Sau khi kim tra ht soude bng metyl da cam

ui soude bng nc nng 80 oC Chy nc nng 80 oC Chy nc lnh 26 oC St trng oxonia 0.3 0.5

30

Bng II.5.6.3 Quy trnh v sinh ng thu hi men II.5.7/ Mt s loi van s dng trong nh nu Van bm Gm hai loi: iu khin bng tay hoc bng kh nn , ph thuc vo mc t ng ca cng on m t van bng tay hay t ng bng kh nn. S dng trn cc ng ng khi khng tnh n lu lng. Van tay: Dng tay bp tay vn v xoay th s m van. SVTH: Hunh c Ph LP 07CSH

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Hnh II.5.7.1: Van bm Ngoi loi van bm bng tay ny cn c dng van chng r: Khi dch lt qua c th s theo khe v chy ra ngoi. Kh nn: kh nn c y vo vo xi lanh lm pitton dch i xung, pitton n ren vi trc lm trc xoay v lm quay cnh bm ca van khi van s m. Ngc li khi kh nn c y vo t bn di nng pitton ln th van ng. Van PID Van d Dng in s iu chnh p sut thng qua lng kh nn y vo trong mng bng cao su ln trc gn lin vi khi tr chn ngang ng ng. Dng in v p sut quan h theo mt hm, v vy khi iu chnh dng t 4-20mA s tng ng vi m ca van 0-100%. S dng: iu chnh lu lng tha mn mt nhit , p sut yu cu no .

Hnh II.5.7.2: Van d

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Van 3 ng: Bi xoay theo chiu nht nh s to c nhng ng chy theo iu khin.

Hnh II.5.7.3: Van 3 ng Van mt chiu: Ch cho i qua theo mt chiu.

Hnh II.5.7.4: Van 1 chiu

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KT LUN V KIN NGH

Kt lun
Bia lager ni chung sn xut s dng nguyn liu malt v go, nm men chm Saccharomyces Carbergensis. Quy trnh sn xut bia lager c thc hin cc phn xng xay nghin nu, ln men lc, chit chai Nh my bia si gn Daklak l mt nh my in hnh cho qu trnh sn bia lager vi cng sut 70 triu lt/ nm nn cc my mc thit b u l my mc thit b mi c nhp v cng ngh sn xut hin i. tt c cc khu cua nhmy u c iu khin t ng vi h t cc cng ty ni ting nh: Ben-Q ,conect, polyco . Tuy nhin gim gi thnh u t v thm d kh nng tiu th sn phm ti a phng nn nh my ct gim mt s thit b t tin v thay th vo l nhng thit b khc vi mt s nc tin tin trn th gii . Nhng quyt nh ny trn thc t u c 2 mt , tt nhin cht lng ca sn phm s c phn b nh hng . Tuy nhin bia Si Gn ch yu phc v cho th trng trong nc , ch yu tng lp bnh dn nn th trng cng khng i hi kht khe qu v cht lng . a im ca nh my l Ty nguyn , vi sn lng hin nay l khong 70triu/lt nm l c th p ng c nhu cu ti a phng . Nhng vn quyt nh m rng quy m sn xut v cc tnh ln cn l nhng th trng rt c tim nng nh tnh Gia Lai , Khnh Ha , Lm ng th kh nng tiu th sn phm l rt ln . u ra cho sn phm l mt vn ht sc quan trng ca bt c nh sn xut no , hin nay cng ty ch sn xut loi bia Si Gn phc v cho nhu cu ti a phng , nhng chun b xy dng thm dy chuyn sn xut bia Si Gn Xanh v bia 333 phc v cho nhu cu ca cc tng lp cao cp hn trong th trng ni a v xut khu

Kin ngh
Quy trnh v thit b ca nh my vn cn nhiu im phi quan tm , cha t ng ha hon ton quy trnh sn xut , c nhng khu vn phi thc hin th cng nn khng t nng xut cao , h thng x l nc thi qu nh so vi cng sut ca nh my .

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TI LIU THAM KHO

Ting vit 1/. GS.TS Nguyn Th Hin (ch bin), PGS.TS L Thanh Mai, Th.s L Th Lan Chi, Th.s Nguyn Tin Thnh, Th.s L Vit Thng (2007). Khoa hc - Cng ngh Malt v bia. 2/ Bi i Cng ngh ln men ng dng trong cng ngh thc phm 2005 3/ PGS. Ts L Thanh Mai ( ch bin ), GS Nguyn Th Hin, PGS Ts. Phm Thu Thy TS. Nguyn Thanh Hng, Ths. L Th Lan Chi Cc phng php phn tch ngnh cng ngh ln men Ting anh 1/ Industry Food Processing - Brewing - Science and Practice - D E Briggs, C A Boulton, P A Brookes & R Stevens (CRC Press) - 2004

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