Mc Lc:

Gii Thiu...................................................................................................................-11. T VN :.......................................................................................................-11.1. Mc ch:..........................................................................................................-11.2.Nguyn l c bn ca sy malt:.........................................................................-1CHNG I : CNG NGH SY MALT................................................................-21.1. Cc giai on sy malt:...................................................................................-21.2. Cc qu trnh sinh ho v ho hc xy ra trong sy malt...............................-21.3. Cng ngh sy................................................................................................-31.4. Nhng yu t c bn nh hng n vn tc sy v cht lng ca malt......-3CHNG II : THIT B SY MALT......................................................................-41. Thit b sy (l sy): ..........................................................................................-41.1.L sy lin tc (hnh8.8)::..................................................................................-41.2. L sy gin on hai tng nm ngang (hinh 8.1).............................................-41.3. L sy ng bn lin tc (hinh8.7)..................................................................-52. KT LUN :...........................................................................................................-5TI LIU THAM KHO
1. Ts.ng Minh Nht. Gio n K THUT SY NNG SN THC PHM.
2. PGS, TS. Hong nh Ha. Gio trnh CNG NGH SN XUT MALT V
BIA.
3. ThS. Trn Xun Ngch,ThS. Phan Th Bch Ngc Gio trnh CNG NGH LN
MEN.

CNG NGH SY MALT

Gii thiu:
Malt l ht ha tho c ny mm trong iu kin nhit v m nhn to xc
nh. N l sn phm rt giu cht dinh dng: cha 16-18% cc cht phn t lng
thp d ha tan, ch yu l ng n, dextin bc thp, cc axit amin, cc cht
khong, cc nhm vitamin v t bit c h enzyme phong ph-ch yu l proteaza va
amylaza.
Malt c dng ch bin nhiu thc phm c cht lng cao nh bt dinh dng
cho tr em, cc loi ung tng hp cho ngi gi va ph n c thai..nhng c l
cng dng ln nht ca malt l dng sn xut cc laoij ung c cn thp, nht
l bia. S d malt i mch c s dng nhiu trong sn xut bia v n c nhng tnh
cht, c im ph hp vi yu cu cng ngh m nhng loi malt khc khng c nh
h enzim trong malt cn bng, tng thch cng ngh bia, v i mch dai nhin t nt,
to lp tr lc xp v c bit malt i mch c hng v c trng ca bia.
Trong phn ny chng ta s tm hiu qu trnh sy malt ti. giai on ny tnh
cht cng ngh ca malt c nh hnh v chng mc no n quyt nh n
tnh cht cm quan ca sn phm. Nhng thay i l hc ca malt trong thi gian sy
bao gm: s thay i v hm m, th tch, khi lng, mu sc, hng v v. Nhng
s thay i ny l kt qu ca nhng qu trnh ha hc xc nh, xy ra trong ht malt

1. t vn :
1.1. Mc ch:

Malt ti c m kh cao (42-45%) nn khng th bo qun c. Mt khc, mi

v v thnh phn ho hc ca malt ti khng thch hp cho vic sn xut bia nh:
trong n khng c cht mu, khng c cht thm, nhiu protein nn c th lm gim
bn ho l ca bia. Trong mm malt c cha alcaloit, hodenin lm cho bia c mi
v kh chu. Do tho mn nhu cu sn xut bia, malt ti cn phi sy.
Khi sy ngoi vic gim m ra cn lm thay i mi v, mu sc v thnh phn ho
hc ca malt. Cc thay i ny do qu trnh sinh ho, ho hc v ho l trong ht sinh
ra. Mi thm v v ca malt ch yu co cc melanoidin to nn.
1.2. Nguyn l c bn ca sy malt:
Trong giai on u sy malt, khi m ca malt cn kh cao trong ht xy ra qu
trnh men nhm thu phn cc cht ca ht. Lc hot tnh ca enzim th hin cao
hn nhiu so vi khi m mm. S d nh vy v hu ht cc loi enzim hot ng
thch hp nhit 37-800C. Ph thuc vo phng php nng nhit v nhit sy
cao nht m ta thu c nhng loi malt khc nhau (malt vng hay malt en).
Tng nhit trong qu trnh sy s lm gim hot tnh ca enzim. V khi nng
nhit s lm bin tnh v ng t protin. Chng ta bit rng: trong nc c nhit
600C nhiu enzim b gim hot tnh ca mnh, cn nu gi n vi pht nhit
75-800C th hu nh n b mt hot tnh. T suy ra m ca malt khi sy cng
cao th enzim v hot cng nhanh. Khi sy phi ch gi lng enzim cho sn
xut bia. Do khi xy dng th sy malt phi tnh n quan h xc nh m v
nhit . V d: nh sy malt vng, giai on ht c 30% m th nhit sy cho
php 400C, vy khi sy nhit sy 500C th m malt phi gim cn 12%, nu
nhit sy tng ln n 600C th m ca malt phi cn 8%. Malt en sy nhit
cao hn malt vng. Tuy nhin, nhit sy cao nht cng khng vt qu 1050C v
nu sy nhit qu cao s ph hu nhiu enzim.
Khi malt c m cao, nu tng nhit sy nhiu s dn ti s to thnh malt dng
keo kh. S d nh vy v khong 600C xy ra s h ho tinh bt v tip tc nng

nhit n s to thnh ht cng. Trong khi cc protein khng bin i khi m

mm, nh di tc dng ca enzim protaza s ho tan v thm vo ht tinh bt. Sau
tip tc tng nhit n s chuyn sang dng keo kh. Malt dng keo kh kh
nghin, ho tan t v hiu sut chit thp.

Chng I: CNG NGH SY MALT

1.1. Cc giai on sy malt :
Kt hp ng n gia nhit sy v m ca malt vo tng thi im sy s
gip cho sy malt kh v gim ti thiu s mt mt hot tnh ca cc enzim. Thi gian
sy malt khng nhng da trn tc thi m, s bo ton hot tnh enzim cn phi
da vo cc bin i sinh ho v ho hc theo yu cu. Do m qu trnh sy malt
chia thnh hai giai on: giai on tch nc v giai on sy kh. Trong giai on
u th m trong ht nhanh chng v d dng h xung cn 10-8%, s gim m malt
t 8-10% xung 4- 2,5% l giai on sau v giai on ny tin trin rt chm v lc
ny m lin kt bn vng vi cc cht keo ca ht. Trong giai on hai xy ra cc
phn ng ho hc v ho l gia cc thnh phn ca malt.
Ph thuc vo cc qu trnh xy ra trong malt khi sy, chia qu trnh sy thnh ba
thi k: sinh l, men v ho hc.
-Thi k sinh l:
Nhit cao nht ca thi k ny l 450C. Trong ht xy ra qu trnh men, r, mm
vn tip tc pht trin. m ca malt trong thi k ny gim n 30%. Ti nhit
450C qu trnh tng hp ngng, nhng qu trnh thu phn, qu trnh men vn tip
tc.
- Thi k men:
Thi k ny nm trong khong nhit 45-700C. Cc qu trnh sng b ngng: mm,
r khng pht trin na v malt cng ngng h hp. Trong thi k ny qa trnh thu
phn di tc dng ca enzim pht trin mnh nht v nhit thch hp ca hu ht
cc enzim nm trong khong 45-600C. Nhng s tc dng ca enzim cn ph thuc
vo hm lng nc. Do malt en thi k ny m cn 20-30% nn enzim cn
hot ng mnh. Ring malt vng cn 10% m nn hot ng ca enzim khng
ng k.
- Thi k ho hc:
Thi k ny nm trong khong nhit 70-1050C. nhit trn 750C th cc qu
trnh men chun b ngng v cc enzim b v hot ho mt phn, mt phn khc b
cht keo ca ht hp ph v chuyn sang dng khng hot ng. Thi k ho hc c
c trng bng s to thnh cht thm, s ng t protin, s lm yu v ph hu tng
phn ca cc enzim.
1.2. Cc qu trnh sinh ho v ho hc xy ra trong sy malt:
Sy malt gy cho enzim nhiu nh hng khc nhau. C mt s enzim nhit
cao b tiu dit, mt s khc ch b gim hot tnh. Nhm xitaza nhit 600C b
v hot ho nhiu. Enzim amilaza b gim hot tnh v khi sy malt vng th gim t
hn l sy malt en. Enzim -amylaza mt hot tnh nhiu hn enzim -amylaza.
Hot tnh ca enzim proteaza trong thi k u c tng cht t, sau gim dn v
trong malt vng thnh phn gn bng lc u, cn trong malt en thnh phm v sy
nhit cao (ln hn 1000C) nn gim nhiu.
Trong thi k sinh l v thi k men, trong malt vn tip tc cc qu trnh thu
phn. Di tc dng ca enzim amylaza, mt t tinh bt c ng ha. Qu trnh
ny ph thuc rt ln vo m v khi m ca ht cn 15% th qu trnh ny b
nh ch.

Mt qu trnh quan trng trong qu trnh sy malt l phn ng melanoidin. S c mt

ca cc melanoidin lm cho mu ca malt ti hn v cho malt thnh phm c mi
c trng.
S tc dng hon ton ca cc aminoaxit vi ng ph thuc vo nhit v
thi gian t nng. ho tan ca cc melanoidin ph thuc vo nhit ca cc
phn ng to ra n. nhit cao, s to thnh cc melanoidin xy ra mnh
nhng sn phm c to thnh t thm v t tan trong nc.
Hot tnh ca cc aminoaxit tham gia vo phn ng melanoidin ph thuc vo
nhit , pH, lng nc v mt s yu t khc. Tham gia vo phn ng ny mnh
nht l glixin v alanin. Sn phm melanoidin ca chng cho mu rt m v c mi
bia. Nhng c mi thm mnh hn c l valin v leuxin. Phenylalanin v valin c hot
tnh vi phn ng melanoidin khng mnh v sn phm ca n cho mu ti, c mi
thm d chu ging nh mi hoa hng. Leuxin cho sn phm nht mu nhng c mi
bnh m rt r.
Cc protein tham gia phn ng vi ng nh s c mt ca nhm -NH2 t do. Do
aminoaxit hot ho hn protein. Ngoi ra, hot tnh ca cc aminoaxit khc nhau
ph thuc vo chiu di ca chui axit Nhm -NH2 cch nhm -COOH cng xa th
axit tham gia cng mnh vo phn ng melanoidin. Vn tc to thnh melanoidin
cn ph thuc vo bn cht ca ng tham gia phn ng. Hot tnh ca cc ng
theo chiu gim dn: arabinoza, glucoza, galactoza, fructoza. c bit, tham gia mnh
vo phn ng melanoidin l cc pentoza v mnh nht l kxiloza. Melanoidin l nhng
cht to bt tt, n cho phn ng axit rt r v c cc tnh kh.
1.3. Cng ngh sy
- i vi sy malt vng:
c im ca qu trnh sy malt vng la loi nhanh m ca malt trong khi nhit
sy cn kh thp.Mun t c iu ny phi tin hnh thng gi mc ti a.
Giai on gim m t 41-44% xung cn 8-10% tin trin trong khi nhit tng dn
ln 45-500C, cn giai on gim m xung cn 3,3-3,5% th nhit tng ln ti a
70-800C. Chu k sy malt vng ko di 24h.
- i vi sy malt en:
Tt c nhng phm cht ca malt en c hnh thnh ngay t giai on ngm v
m. n giai on sy n c tng cng thm v nh hnh cho trng thi cui
cng v cng ngh sy phi p ng c cc yu cu sau:
+ H c hm m ca malt xung cn 1,5%.
+ Mu ca malt phi nu, rt xm
+To c nhiu cht chit ha tan b xung
t c nhng yu cu trn, qu trnh sy malt en cn tun theo nguyn tc sau:
+ Chu kh sy ko di, phi 48 gi
+ Sy nhit cao, c bit l giai on sy kh
+ Nhit sy v m ca ht phi tun theo mt quy tc ht sc nghim ngt
+ Tng cng ti a cho cc hot ng ca h enzim thy phn pha enzim
1.4. Nhng yu t c bn nh hng n vn tc sy v cht lng ca malt :
Nhng yu t vt l nh hng n qu trnh sy malt l lng m cn phi tch
ra khi ht; nhit ; m; khng kh v lng khng kh i vo v i ra khi thit b
sy.
m ca malt trong qu trnh sy malt c gim t 42-45% xung cn 2-4%. i
vi malt vng lng m c thi ra trong 24h. Cn malt en trong 48h. Qu trnh
thi m vt l gm ba giai on:

+Giai on thi m t do: gii hn v m ca giai on ny l 20%.

+Giai on trung gian: nm trong khong 20-12%.
+Giai on thi m lin kt: <12%.
Trong khi sy nu malt c m ln hn 12% th nc s bc hi t do. Cn nc
lin kt bc hi kh v i hi nhit sy phi cao.
Nu tng nhit sy khi m ca malt cn cao s lm tng hot tnh ca enzim v
kt qu trong ht s tch lu nhiu sn phm thu phn. Tip tc tng nhit ln trn
600C s lm cho protein ca cc enzim b bin tnh v ng t, cui cng enzim b v
hot.

Chng II: THIT B SY MALT

1. Thit b sy (l sy):
L sy malt c rt nhiu loi. Cn c vo tnh lin
tc ca ng dng malt vo, malt ra, l sy c chia
thnh: l sy lin tc, l sy bn lin tc, l sy gin
on. Cn c vo hnh dng l,ta c l sy ng, l sy
nm ngang.
1.1. L sy lin tc (hnh 8.8):
L sy lin tc l nhng loi l sy m trong ng
dng malt ti vo v malt kh i ra l nhng i lng
lin tc theo thi gian. Hng i ca ng dng
nguyn liu c th theo phng nm ngang, cng c th
theo phng thng ng.
1.2. L sy gin on hai tng nm ngang (hinh 8.1):
y l loi l sy c in, c kt cu theo kiu nh cao
tng, c cao t 25 30 m, cn tit din ngang c th
l hnh vung hoc hnh ch nht. Tng di cng
thng c xy bn ngm. y l ni t bp l,
nhin liu t l c th l ci, than , hoc cc loi
du. Tng tip theo c sp xp h thng ng ng
dn kh c t nng t l ln, tng ny dng t
nng khng kh. cc tng c b tr cc li sy
c ch to t cc si thp. Pha trn cng c chp
nn bo v khng cho vt th li ri vao. Khng kh
sau khi phi trn (dt n nhit sy) c thi ln
li sy, xuyn qua lp malt ln cc tng trn ri thot
ra ngoi theo ng khi. Vic o malt trn my c
thc hin nh my o chuyn dng. Thng gi t
nhin trong bung sy ph thuc vo chiu cao ca ng
thot kh, chiu cao ct khng kh trong ton khu vc
hm sy, tr lc ca lp malt v p sut kh quyn.
Malt ti, u tin c sy tng hai, n giai on
cui c xung sy tng mt. nhit sy ti a
tng hai l 50 C, cn tng mt l 75 C (cho malt
vng) hoc 105 C (cho malt en)

1.3. L sy ng bn lin tc (hinh8.7) :

Nguyn tc sy: malt ti chuyn dch t trn
xung di, qua cc vng nhit khc nhau, cn
khng kh nng th thi ngc chiu, t di i
ln.
Mt l sy kiu ng bao gm cc b phn chnh:
h thng thit b ng lc, b phn thu gom, vn
chuyn malt kh ra ngoi c t tng mt,
li sy c b tr thng ng c b tr tng
hai, ba, bn. B phn np malt ti vo bung sy,
cui cng l xiclon lc bi v ng khi tng
nm.
Khi l sy ch lm vic, malt c vo
cc li sy, cc li sy ny c t theo chiu
ng ca l v pha trong c l chn gi malt.
Khi m l chn malt s t tng trn xung tng di. Bn tri v bn phi ca mi
li sy l hai khong khng gian. Trong cc khong khng gian ny, khng kh nng
s c thi vo theo dng ziczc v t chng s xuyn qua cc lp malt v i ra
ngoi. Malt ti c vo l sy li sy trn cng, sau o dch chuyn dn
xung cc li sy pha di, chu k sy ca l sy ng l 36h
Loi my sy malt cng c dng ph bin l my sy thng quay vi tc nhn sy
c a vo ng trung tm (trc quay ca my sy) v t n c phn phi u
qua cc l nh (=8-10mm) trn ng trung tm. Ngi ta c th khng ch nhit ,
m v lu lng ca tc nhn thch ng vi tng giai on sy nh nu trn.

Hnh 2: S h thng sy thng quay

2. KT LUN :
Vy mun tng cht lng ca malt ng thi cng l tng cht lng ca bia th
phi qua qu trnh sy malt. tit kim nng lng ta c th kt hp phi sy mt
cch hp l. Giai on u m ca malt t 42-45% xung m 15-18%, ta c th
phi hon ton, nhng giai on 2 m ca malt t 15-18% n m cui ca
malt khong 3-5% ta phi thc hin qu trnh sy t cc yu cu ni trn.