MC LC

Mc lc ........................................................................................................................... 1
Li ni u ...................................................................................................................... 6
Danh mc ch v k hiu vit tt ................................................................................... 7
Chng 1. KHI QUT V LN MEN THC PHM .............................................. 8
1. GII THIU CHUNG V LN MEN ...................................................................... 8
2. CC QU TRNH LN MEN TRONG SN XUT THC PHM ...................... 9
2.1. Qu trnh ln men ru............................................................................................ 9
2.2. Qu trnh ln men lactic ........................................................................................ 10
2.3. Qu trnh ln men propionic .................................................................................. 14
2.4. Qu trnh ln men acetic ........................................................................................ 14
2.5. Qu trnh ln men butyric ...................................................................................... 15
3. CC LOI THC PHM LN MEN .................................................................... 16
4. LI CH CA THC PHM LN MEN ............................................................... 16
4.1. Tng thi gian bo qun, s dng thc phm ....................................................... 16
4.2. To ra s a dng thc phm................................................................................. 16
4.3. Ci thin cm quan thc phm .............................................................................. 17
4.4. Tng kh nng tiu ha hp thu ............................................................................. 17
4.5. Tng sc khng ................................................................................................. 17
4.6. To ra cht dinh dng .......................................................................................... 17
4.7. Loi tr vi khun v cc c t ............................................................................. 18
CU HI N TP ...................................................................................................... 18
TI LIU THAM KHO ............................................................................................ 18
Chng 2. CNG NGH THC PHM LN MEN T NG CC ........................ 19
1. KHI QUT CHUNG ............................................................................................ 19
1.1. S lc v ng cc ................................................................................................ 19
1.2. Mt s ng cc ph bin ....................................................................................... 20
1.3. Cu to v thnh phn ca ht ng cc ................................................................. 22
1.4. Cc cht dinh dng, khng dinh dng v c t trong ng cc ........................ 25
1.5. Ng cc ln men .................................................................................................... 27
2. CNG NGH SN XUT MT TINH BT ........................................................ 29
2.1. Nguyn liu sn xut mt tinh bt ......................................................................... 30
2.2. Sn phm ca s thy phn tinh bt ...................................................................... 34
2.3. S quy trnh cng ngh sn xut mt tinh bt ................................................ 35
2.4. Thuyt minh quy trnh cng ngh sn xut mt tinh bt ....................................... 37
2.5. Cng ngh sn xut sir c cha maltose, sir giu fructose ................................ 41
3. CNG NGH SN XUT BNH M .................................................................. 45
3.1. Nguyn liu sn xut bnh m .............................................................................. 45
3.2. Quy trnh cng ngh sn xut bnh m ................................................................. 53
1

3.3. Thuyt minh quy trnh cng ngh sn xut bnh m ............................................ 57
3.4. Cc li sn phm v phng php nh gi ch tiu cm quan ca bnh m ....... 66
4. CNG NGH SN XUT NC CHM ............................................................ 69
4.1. C s sinh hc trong sn xut nc chm............................................................. 70
4.2. S quy trnh cng ngh sn xut nc chm .................................................. 71
4.3. Thuyt minh quy trnh ........................................................................................... 72
5. CNG NGH SN XUT TNG ...................................................................... 77
5.1. C s sinh hc trong sn xut tng ..................................................................... 77
5.2. Nguyn liu sn xut tng ................................................................................... 78
5.3. K thut sn xut tng th cng ......................................................................... 79
5.4. K thut sn xut tng cng nghip .................................................................... 82
6. CNG NGH SN XUT CHAO ......................................................................... 87
6.1. Vi sinh vt trong sn xut chao ............................................................................. 88
6.2. K thut sn xut chao truyn thng ..................................................................... 88
6.3. K thut sn xut chao theo phng php hin i .............................................. 90
6.4. Cc yu t nh hng n cht lng chao .......................................................... 96
6.5. Mt s hin tng h hng ca chao. ................................................................... 98
CU HI N TP ...................................................................................................... 98
TI LIU THAM KHO ............................................................................................ 99
Chng 3. CNG NGH SN XUT THC PHM LN MEN T RAU QU 100
1. KHI QUT CHUNG........................................................................................... 100
1.1. Nguyn liu rau qu ............................................................................................ 100
1.2. Sn phm rau qu mui chua .............................................................................. 103
2. C S L THUYT CA QU TRNH MUI CHUA .................................... 104
2.1. Bn cht ca qu trnh mui chua rau qu .......................................................... 104
2.2. Vi sinh vt trong mui chua rau qu .................................................................. 105
2.3. Cc hnh thc mui chua rau qu ........................................................................ 107
2.4. C ch ca qu trnh mui chua rau qu ............................................................ 107
3. CNG NGH MUI CHUA MT S RAU QU ............................................. 110
3.1. Cng ngh mui chua bp ci ............................................................................. 110
3.2. Cng ngh mui chua da chut ......................................................................... 113
3.3. Cng ngh mui chua ci b .............................................................................. 115
3.4. Cng ngh sn xut kim chi ............................................................................... 116
CU HI N TP .................................................................................................... 121
TI LIU THAM KHO .......................................................................................... 122
Chng 4. CNG NGH SN XUT THC PHM LN MEN T THT C ... 123
1. CNG NGH SN XUT NC MM ............................................................ 123
1.1. Nguyn liu sn xut nc mm ......................................................................... 123
1.2. Bn cht ca qu trnh sn xut nc mm......................................................... 125
1.3. Cc yu t nh hng n qu trnh sn xut nc mm ................................... 126
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1.4. Cng ngh sn xut nc mm bng phng php c truyn ............................128

1.5. Cng ngh sn xut nc mm bng phng php vi sinh vt ...........................136
1.6. Kim tra v bo qun chp, nc mm ............................................................137
2. CNG NGH SN XUT NEM CHUA ............................................................. 143
2.1. Nguyn liu sn xut nem chua ...........................................................................143
2.2. S quy trnh cng ngh ................................................................................... 145
2.3. Thuyt minh quy trnh .........................................................................................146
2.4. Mt s h hng nem chua thng gp ................................................................147
CU HI N TP ....................................................................................................147
TI LIU THAM KHO ..........................................................................................148
Chng 5. CNG NGH SAN XU T THC PHM LN MEN T SA ..........149
1. NGUYN LIU SA ............................................................................................149
1.1. Mt s ti nh cht vt ly cua sa ...........................................................................149
1.2. Thnh phn ha hc ca sa ..............................................................................151
1.3. Qu trnh ng t casein ......................................................................................160
2. VI SINH VT ........................................................................................................165
2.1. Vi sinh vt trong sa bo .......................................................................................165
2.2. Vi sinh vt ln men sa .......................................................................................167
3. CNG NGH SAN XU T SA CHUA YOGHURT .........................................169
3.1. Gii thiu chung .................................................................................................169
3.2. Phn loi sa chua yoghurt .................................................................................169
3.3. Nguyn liu trong san xut yog hurt ....................................................................170
3.4. Quy tri nh cng ngh san xut sa chua yoghurt .................................................171
3.5. anh gia cht lng yoghurt ...............................................................................181
4. CNG NGH SAN XU T SA CHUA LN MEN KEFIR ...............................182
4.1. Gii thiu v sa chua ln men kefir ...................................................................182
4.2. Nguyn liu san xut sa chua ln m en kefir ......................................................183
4.3. Quy tri nh cng ngh san xut sa chua kefir ......................................................184
4.4. anh gia cht lng kefir ....................................................................................187
5. CNG NGH SAN XU T PHOMAT ..................................................................188
5.1. Gii thiu chung v pho mat ...............................................................................188
5.2. Nguyn liu trong san xut pho mat ....................................................................189
5.3. Cng ngh sn xut phomat mm khng qua giai on chn (phomat ti) ....191
5.4. Cng ngh sn xut phomat mm v bn mm c qua giai on chn ............194
5.5. Cng ngh sn xut phomat bn cng, cng v rt cng ....................................201
5.6. Cng ngh sn xut phomat nu chy .................................................................204
5.7. Cc phng php hn ch s pht trin ca vi sinh vt c hi i vi cht lng
ca phomat ..................................................................................................................208
5.8. Cc qu trnh sinh ha c bn xy ra trong sn xut phomat ..............................208
6. CNG NGH SAN XU T B .............................................................................213
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6.1. Gii thiu chung .................................................................................................. 213

6.2. Nguyn liu trong sn xut b ............................................................................ 214
6.3. Quy trnh cng ngh sn xut b......................................................................... 216
6.4. nh gi cht lng b ....................................................................................... 221
CU HI N TP .................................................................................................... 222
TI LIU THAM KHO .......................................................................................... 223
Chng 6. CNG NGH SN XUT THC UNG LN MEN .......................... 224
1. CNG NGH SN XUT BIA ........................................................................... 224
1.1. Gii thiu chung v bia ....................................................................................... 224
1.2. Nguyn liu sn xut bia ..................................................................................... 225
1.3. Nm men v enzyme s dng trong sn xut bia ................................................ 237
1.4. Quy trnh cng ngh sn xut bia ....................................................................... 242
2. CNG NGH SN XUT ETHANOL ............................................................... 269
2.1. Tng quan v ethanol ......................................................................................... 269
2.2. Nguyn liu sn xut ethanol .............................................................................. 270
2.3. Nm men dng trong sn xut ethanol ................................................................ 272
2.4. Quy trnh cng ngh sn xut ethanol ................................................................. 274
3. CNG NGH SN XUT RU VANG NHO ................................................ 295
3.1. Gii thiu chung v ru vang nho ..................................................................... 295
3.2. Nguyn liu sn xut ru vang nho................................................................... 295
3.3. Nm men vang..................................................................................................... 297
3.4. Qui trnh cng ngh sn xut ru vang nho ...................................................... 302
CU HI N TP .................................................................................................... 313
TI LIU THAM KHO .......................................................................................... 314
Chng 7. CNG NGH SN XUT MT S THC PHM LN MEN KHC
.................................................................................................................................... 315
1. CNG NGH SN XUT M CHNH ................................................................ 315
1.1. Cc tnh cht ca m chnh .................................................................................. 316
1.2. Nguyn liu sn xut m chnh ............................................................................ 316
1.3. Sn xut m chnh bng phng php thy phn ................................................ 317
1.4. Sn xut m chnh bng phng php ln men ................................................... 317
2. CNG NGH SN XUT ACID ACETIC ........................................................ 326
2.1. Nguyn liu ........................................................................................................ 326
2.2. Vi sinh vt ln men acid acetic............................................................................ 327
2.3. Cc yu t nh hng n qu trnh ln men ...................................................... 328
2.4. Cc phng php ln men ................................................................................... 329
2.5. Nng cao nng v tinh khit ca acid acetic trong dch ln men .............. 333
2.6. Mt s nguyn nhn lm gim cht lng ln men acid acetic .......................... 333
3. CNG NGH SN XUT THCH DA ........................................................... 335
3.1. Vi sinh vt trong sn xut thch da ................................................................... 335
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3.2. Bn cht sinh ha qu trnh sn xut thch da ..................................................336

3.3. Nguyn vt liu trong sn xut thch da ..........................................................337
3.4. Quy trnh sn xut thch da ............................................................................... 337
3.5. Cc yu t nh hng n qu trnh ln men thch da .....................................340
3.6. Kim tra v nh gi cht lng thch da thnh phm .....................................342
CU HI N TP ....................................................................................................343
TI LIU THAM KHO ..........................................................................................344

LI NI U
T lu thc phm ln men c sn xut nhiu nc trn th gii. Cc sn
phm ny c sn xut cc trnh v quy m khc nhau. Hin nay nhiu sn
phm c sn xut vi quy m cng nghip, cc sn phm nh: bia, ru vang,
tr thnh nhng loi thc ung ph bin mang li nhiu gi tr dinh dng cho con
ngi cng nh hiu qu kinh t. Mt s sn phm trc y ch yu sn xut quy m
gia nh, nay dn dn c sn xut vi quy m ln hn hoc quy m cng nghip.
Chng ta u bit thc phm ln men mang li nhiu li ch cho con ngi, chng hn
nh: tng thi gian bo qun v s a dng cho thc phm, ci thin gi tr cm quan
ca thc phm, tng kh nng tiu ha, tng gi tr dinh dng cho thc phm,
Gio trnh Cng ngh ln men thc phm c bin son da trn c s nhng
kin thc c bn v cc qu trnh ln men c bn ng dng trong thc phm, cng
ngh sn xut mt s nhm thc phm bng phng php ln men. Gio trnh ny
c dng cho sinh vin hc chuyn ngnh Cng ngh sinh hc thc phm, thuc
ngnh Cng ngh sinh hc ti trng Cao ng Lng thc Thc phm. Gio trnh
cng l ti liu chnh cho ging vin tham kho khi ging dy hc phn. ng thi
cng l ti liu tham kho cho sinh vin hc cc chuyn ngnh khc ca ngnh Cng
ngh sinh hc, Cng ngh thc phm v nhng ngi c quan tm n lnh vc ny.
Ni dung gio trnh ny bao gm 7 chng, cp n nhng ni dung khi qut
chung v cng ngh ln men thc phm v cng ngh sn xut cc nhm thc phm
ln men ch yu:
Chng 1. Khi qut v ln men thc phm
Chng 2. Cng ngh sn xut thc phm ln men t ng cc
Chng 3. Cng ngh sn xut thc phm ln men t rau qu
Chng 4. Cng ngh sn xut thc phm ln men t tht, c
Chng 5. Cng ngh sn xut thc phm ln men t sa
Chng 6. Cng ngh sn xut thc ung ln men
Chng 7. Cng ngh sn xut mt s thc phm ln men khc
hon thin gio trnh ny chng ti nhn c hp tc, gip , ng gp
kin ca D n KHCNNN B NN&PTNT; Ban Gim Hiu v cc thy c gio
Trng Cao ng Lng thc Thc phm; cc Gio s, Ph gio s, cc Nh khoa
hc, cc c s sn xut kinh doanh, cc cn b k thut, chng ti xin gi li cm n
tt c s gip qu bu .
Trong qu trnh bin son gio trnh, khng trnh khi thiu st. Chng ti mong
nhn c kin ng gp ca ngi hc, ngi dy v bn c, tip tc hon
chnh cho ln bin son sau c tt hn.
NHM TC GI

DANH MC CH V K HIU VIT TT

ADY (Active dry yeast): Men kh hot ha
Ala: Alanine
Arg: Arginine
Asn: Asparagine
Asp: Aspatic acid
ATP: Adenosin triphosphat
Cys: Cysteine
DE: Ch s ng lng dextrose
EMP: Embden-Meyerhof-Parnas
GDL: Glucono delta-lacton
Glu: Glutamine
Gly: Glycine
HADY (High activity dry yeast): Men kh hot lc cao
His: Histidine
IADY (Instant Active Dry Yeast): Men kh hot ng ngay
Ile: Isoleucine
Leu: Leucine
Lys: Lysine
Met: Methionine
MSG: Monosodium glutamate
Phe: Phenylalanine
Pro: Proline
Ser: Serine
SKL/1ml: S khun lc/1ml
TCVN: Tiu chun Vit Nam
Thr: Threonine
Trp: Tryptophan
Tyr: Tyrosine
Val: Valine
VSV: Vi sinh vt

Chng 1. KHI QUT V LN MEN THC PHM

Trong nhng thp nin 1960 v 1970, cng ngh ln men pht trin thnh mt
ngnh cng nghip ln trn th gii. Trong cng ngh thc phm, qu trnh ln men
c ng dng sn xut ra nhiu loi thc phm ph bin nh: ru, bia, nc gii
kht, yoghurt, phomat, m chnh, nc mm, cc sn phm ln men truyn thng,
Thc phm ln men c sn xut, khng nhng lm phong ph, a dng sn phm
m cn mang n cho con ngi nhiu li ch qu bu.
Chng ny tm tt mt cch khi qut v cng ngh ln men v cc qu trnh
ln men ch yu trong ch bin thc phm, chng hn nh: ln men ethanol, ln men
lactic, ln men propionic, ln men acetic, ln men butyric, Vi nhng ni dung ,
gip cho ngi hc d dng lin kt nhng kin thc c bn ca cng ngh ln men,
vi nhng kin thc chuyn ngnh v cng ngh sn xut cc sn phm thc phm
bng phng php ln men (c trnh by cc chng sau).
1. GII THIU CHUNG V LN MEN
Thut ng fermentation (ln men) t ting Latinh fervere c ngha l lm chn,
dng din t hot ng ca nm men trong dch chit tri cy hay dch ng ha
ng cc. L.Pasteur gi s ln men l s sng thiu khng kh. Tuy nhin, thut ng
ln men n nay c hiu l tt c cc qu trnh bin i do vi sinh vt (VSV) thc
hin trong iu kin ym kh hay hiu kh.
Khi nim ln men (fermentation) c th c hiu theo cc nghi a khac nhau:
- Trong li nh vc vi sinh vt hoc : trc y ln men c hiu l qu trnh sinh
tng hp nng lng (ATP) t bo sinh vt t cc hp cht hu c trong iu kin
khng co oxy . Gn y , ngi ta cho rng ln men la qua tri nh sinh tng hp nng
lng t bao khng co s tham gia cua chui h hp . Trn c s o , mt vai qua
trnh sinh tng hp ATP din ra trong iu kin ky kh v c s tham gia ca chui h
hp nh chui h hp nitrate, h hp sulfate vi khun Pseudomonas, Desulfovibrio
- Trong li nh vc cng ngh vi sinh vt (VSV): ln men c hiu la qua tri nh
chuyn hoa c cht cua cac t bao VSV kem theo s phat trin sinh khi va tng h p
cc sn phm trao i cht . T o , ta co cac khai nim nh ln men hiu khi nu nh
qu trnh nui cy VSV din ra trong iu kin c oxy , v ln men ky kh nu nh qu
trnh nui cy VSV din ra trong iu kin khng c o xy.
- Ln men cng c hiu l s chuyn ha carbohydrate v mt vi hp cht
hu c khc thnh nhng hp cht mi di tc dng ca enzyme do vi sinh vt to ra.
Nh vy, tc nhn chnh ca qu trnh ln men l cc t bo vi sinh vt, hoc c th l
enzyme ca chng c ch to thnh cc dng ch phm.
Vi sinh vt s dng mt s con ng trao i cht, chuyn ho glucose v
cc ng khc thnh sn phm trung gian l acid pyruvic. Trong cc chu trnh chuyn
ha, chu trnh Embden-Meyerhof-Parnas (EMP) v c bit l chu trnh Krebs c vai
tr trng tm. V nhng chu trnh ny p ng c cc yu cu v ngun nng lng,
ngun carbon v ngun cc cht hu c l nhng yu t rt cn thit duy tr cc
hot ng sng ca t bo. Acid pyruvic chnh l sn phm trung gian quan trng nht
trong qu trnh h hp hiu kh cng nh ym kh. Sau hai qu trnh i theo hai
hng khc nhau:
- Trong iu kin hiu kh, acid pyruvic tip tc b oxy ha thnh CO2 v H2O,
8

y O2 ng vai tr cht nhn H2 cui cng.

- Trong iu kin ky kh, acid pyruvic c th l cht nhn H2 cui cng v chuyn
thnh nhng hp cht hu c, l sn phm ca s ln men ru, cc acid hu c.
2. CC QU TRNH LN MEN TRONG SN XUT THC PHM
2.1. Qu trnh ln men ethanol
Ln men ethanol l qu trnh phn gii ym kh ng thnh ethanol di tc
dng ca VSV. C ch ca qu trnh ln men ethanol c m t trn hnh 1.1.

Hnh 1.1. C ch ca qu trnh ln men ethanol

Phng trnh phn ng tng qut ca qu trnh ln men ethanol c trnh by
nh sau:
C6H12O6 + 2ADP + 2H3PO4 = 2C2H5OH + 2CO2 + 2ATP + 2H2O
ng cng vi cht dinh dng khc ca mi trng ln men, trc tin c
hp th trn b mt v sau khuch tn qua mng t bo v vo bn trong t bo nm
men, s phn hy ng thnh ethanol trong t bo nm men xy ra hng lot cc
phn ng vi s tham gia ca nhiu loi enzyme khc nhau, bc cui cng ca qu
trnh ln men l s chuyn ha acid pyruvic thnh ethanol v CO2.
S chuyn ha ng hexose thnh ethanol v kh CO2 din ra trong t bo cht
ca nm men. y l qu trnh trao i nng lng ca nm men trong iu kin ky
kh, ethanol v CO2 to ra trong t bo s c nm men thi vo mi trng ln
men.
Trong iu kin hiu kh, qu trnh ln men b c ch, khi hydro tch ra c
chuyn qua chui h hp ti oxy v acid pyruvic, sn phm ca qu trnh ng phn
s tip tc b oxy ha qua nhiu bc trong chu trnh Krebs, cc cp hydro tch ra
c chuyn ti oxy. Qu trnh ny lin hp vi qu trnh to ATP. Ty iu kin mi
trng, s ln men ru c th tin hnh theo cc kiu khc nhau.
Bn cnh ethanol v kh CO2, t bo nm men cn tng hp v thi vo dch
hng trm sn phm ph v sn phm trung gian khc trong qu trnh ln men. Nhng
hp cht ny c tm thy trong dch ln men vi hm lng rt nh, chng hn nh:
glycerol cng cc ru bc cao, aldehyde, acid hu c v ester.
Tc nhn VSV ca qu trnh ln men ru l: nm men, nm mc v vi khun.
Trong tc nhn c bn l nm men Saccharomyces cerevisiae
- Nm men: Nm men l tc nhn c bn gy nn qu trnh ln men ru, tuy
9

nhin khng phi loi no cng ln men ng thnh ru c m ch c mt s loi

c kh nng ny. Trong sn xut hin nay ngi ta thng dng mt s loi thuc h
Saccharomyces cerevisiae. Theo c tnh ln men ngi ta chia nm men thnh hai
nhm: nm men ni v nm men chm.
Nm men ni: l nhng nm men c cng lc ln men rt nhanh v mnh.
Nhit thch hp cho nm men sinh trng t 20280C, tc ln men rt ln,
lng ng tiu th nhiu. Do sinh ra nhiu kh CO2 nn cc t bo nm men di
s theo CO2 ni ln b mt, v vy nm men hot ng mnh hn v ln men c cc
phn t ng trn b mt. Ngi ta thng s dng sn xut ethanol v bnh m.
Tiu biu l loi Saccharomyces cerevisiae
Nm men chm: l nhng nm men c cng lc ln men yu. Nhit thch
hp cho nm men sinh trng t 5100C. Trong qu trnh ln men lng kh CO2 to
ra t v do nhit thp nn n c gi li trong dung dch ln men. Sau khi ln men
chng to thnh cn di y thng. Qu trnh ln men chm v xy ra t t. Tiu biu
l loi Saccharomyces ellipsoideus. Nm men chm thng dng trong sn xut bia,
ru vang, champagne.
- Nm mc: Nu sn xut ethanol t tinh bt th phi qua bc ng ha tc l
giai on chuyn tinh bt thnh ng. Ngi ta thng s dng nm mc cho giai
on ny, cc loi ph bin l Aspergillus oryzae, Aspergillus usamii, Aspergillus
awamori, Mucor rouxii.
- Vi khun: Mt s vi khun c kh nng ln men chuyn ha ng thnh
ethanol nh Sasina ventriculi, Zymononas mobylis, ngoi ra cn c vi khun lactic d
hnh, vi khun ng rut hay Clostridium cng c kh nng ln men ng thnh
ethanol, butyric... Tuy nhin trong cng nghip thc phm ch yu s dng nm men
trong ln men ethanol.
Qu trnh ln men ethanol c ng dng trong sn xut ethanol, sn xut bia,
sn xut ru vang, sn xut nc gii kht ln men c cn.
2.2. Qu trnh ln men lactic
Ln men lactic l qu trnh chuyn ha ym kh carbohydrate thnh acid lactic
nh hot ng sng ca VSV, in hnh l vi khun lactic. C hai kiu ln men lactic
chnh l v ln men lactic ng hnh v ln men lactic d hnh.
- Ln men lactic ng hnh: l qu trnh ln men do vi khun lactic ng hnh, c
kh nng phn hy ng theo con ng n gin to nn acid lactic. Lng acid
lactic hnh thnh chim 9098% trong sn phm. C ch ca qu trnh ln men lactic
ng hnh c trnh by hnh 1.2.

Hnh 1.2. C ch ca qu trnh ln men lactic ng hnh

10

- Ln men lactic d hnh: l qu trnh ln men do cc vi khun lactic d hnh, phn

hy ng thnh acid lactic, ngoi acid lactic to thnh cn c hng lot sn phm
khc nhau c to thnh chim t l kh cao nh: acid acetic, ethanol, glycerin, CO2,
H2O, mt s cht thm nh diacetyl, ester.
C ch chung ca qu trnh chuyn ha ng sa, do vi khun lactic ng hnh
v d hnh c tm tt hnh 1.3.
Lactose
Glucose

Galactose

Sn phm trung gian

Acid p yruvic
CH3COCOOH Acetaldehyde
CH3CHO
Ethanol
CH3CH2OH

Acid lactic
CH3CHOHCOOH

Acid lactic
CH3CHOHCOOH

Acetoin
CH3COCHOHCH3

CO2 + Acid acetic

CH3COOH

Diacety l
CH3COCOCH3

LM lactic d hnh

LM lactic ng hnh

Hnh 1.3. S ln men lactic ng sa

Qu trnh ln men lactic din ra trong t bo cht ca vi khun. u tin, ng
lactose s c vi khun lactic a vo bn trong t bo nh nhng c ch vn chuyn
c trng ca mng t bo cht. Tip theo, lactose s c thy phn thnh hai
monosaccharide ri i vo cc chu trnh chuyn ha khc nhau.
i vi nhm vi khun lactic ng hnh nh ging Lactococcus, cc loi
Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus helveticus,
Lactobacillus lactis chu trnh ng phn l con ng chnh chuyn ha glucose
thnh acid lactic. Theo s hnh 1.3, acid lactic l sn phm ch lc trong qu trnh
ln men lactic ng hnh. Phng trnh tng qut ln men lactic ng hnh nh sau:
C6H12O6
Glucose

CH3COCOOH + 2H

Lacticodehydrogenase

2CH3CHOHCOOH + 22,5 kcal

Acid lactic

Acid pyruvic

Cc vi khun lactic d hnh nh ging Leuconostoc do khng c mt s enzyme

ca chu trnh ng phn nn chng chuyn ha glucose giai on u theo chu trnh
11

pentose-phosphate v to ra sn phm trung gian l xylulose 5 phosphate. Cht ny

s c chuyn ha tip thnh glyceraldehyde 3 phosphate ri tip tc i theo giai
on cui ca chu trnh ng phn to thnh acid pyruvic ri acid lactic nh trong
qu trnh ln men ng hnh.
Theo mt con ng trao i cht khc, xylulose 5 phosphate s c chuyn
ha thnh acetyl phosphate v tip theo sau l thnh ethanol. S chuyn ha
hnh 1.3 cho thy trong qu trnh ln men d hnh, cc sn phm chuyn ha chnh thu
c bao gm acid lactic, ethanol, CO2
Ln men lactic l mt qu trnh trao i nng lng. Cc phn t ATP c hnh
thnh trong qu trnh chuyn ha c cht (lactose) s c vi khun gi li trong t
bo phc v cho hot ng trao i cht v sinh trng ca VSV. Ngc li, cc
sn phm nh acid lactic, ethanol v CO2 s c vi khun thi vo mi trng ln
men. Kt qu l hm lng acid lactic tch ly trong mi trng ln men ngy cng
tng, lm gim pH mi trng v ko theo nhng bin i ha l khc.
Trong qu trnh ln men lactic, ngoi sn phm acid lactic (ln men ng hnh),
ethanol, CO2 (ln men d hnh), trong dch ln men cn xut hin nhiu hp cht ha
hc mi khc. Chng l nhng sn phm trung gian hoc sn phm ph ca qu trnh
ln men. Hm lng ca chng trong dch ln men thng rt thp (vi ppm hoc t
hn). Mt s hp cht trong nhm trn rt d bay hi. Chng ng vai tr quan trng
trong vic gp phn hnh thnh nn mi, v c trng cho nhng sn phm ln men
lactic. ng ch nht l diacetyl v acetaldehyde. Qu trnh sinh tng hp diacetyl
lin quan n s chuyn ha citrate, c trnh by hnh 1.4.
Acetate
Citrate

CO2
Pyruvate

Oxaloacetate

CO2
Acetaldehyde - TPP
Acetyl - CoA

Acetolactate

2,3 Butanediol
NAD(P)

CO2
Acetoin
NAD(P)H

NAD(P)

CoASH + TPP
Diacetyl
NAD(P)H

Hnh 1.4. Sinh tng hp cc cht to hng t citrate (Cogan v Fordan, 1994)
giai on u ca qu trnh ln men, diacetyl c tng hp. Hm lng
diacety trong mi trng s tng dn ri sau s gim dn vo giai on cui, c
bit khi hm lng citrate gim gim dn. Mt phn diacetyl s c chuyn ha
thnh acetoin v 2,3 butanediol. Acetaldehyde c tng hp t cc sn phm ca qu
trnh chuyn ha glucose v mt s acid amin (hnh 1.5).
Nhiu loi vi khun lactic c kh nng sinh tng hp acetaldehyde. y l hp
cht quan trng quyt nh n mi v c trng cho cc sn phm ln men nh
yoghurt, b,
T l hm lng diacetyl/acetaldehyde nh hng ln n gi tr cm quan ca
yoghurt v b. T l ny ph thuc vo thnh phn cc chng VSV s dng trong t
hp ging v cc thng s k thut ca qu trnh ln men nh: nhit , pH u, lng
ging cy
12

Glucose

Glucose 6-phosphate

Fructose 1,6-diphosphate
Alanin
Lysine
Serine

Pyruvate

6-phosphogluconate

Xylose-5-phosphate

Acetyl-CoA

Acetate

Acetaldehyde

Hnh 1.5. Sinh tng hp acetyldehyde mt s vi khun lactic a nhit (Varnam

v Sutherland, 1994)
Hnh thi mt s vi khun lactic c m t trn hnh 1.6.

Lactobacillus casei

Lactobacillus bulgaricus

Oenococcus oeni

Lactobacillus brevis

Pediococcus pentosaceus

Brevibacterium linens

Hnh 1.6. Hnh thi mt s vi khun lactic

13

Tc nhn VSV trong qu trnh ln men lactic l vi khun lactic thuc h

Lactobacillaceae v c xp vo bn nhm: Streptococcus, Pediococcus,
Lactobaccillus, Leuconostoc. y l nhng trc khun hoc cu khun khng to bo
t, chng thng khng chuyn ng v h hp ym kh ty tin. Phn ln chng vn
pht trin bnh thng nu khng c O2. Hu ht khng c kh nng ln men tinh bt
v cc polysacharide khc. S pht trin ca n cn mt s acid hay cc hp cht hu
c cha nit khc (pepton, polysacharide v protein tan).
Qu trnh ln men lactic c ng dng rng ri trong cng nghip thc phm
sn xut mt s sn phm thc phm ln men: yoghurt, phomat, bnh m en, acid
lactic, mui chua rau qu,
2.3. Qu trnh ln men propionic
Ln men propionic l qu trnh chuyn ha acid lactic v mui lactat thnh acid
propionic di tc dng ca VSV. Ngoi acid propionic, sn phm ca s chuyn ha
ny cn c acid acetic, CO2 v H2O.
C ch phn ng nh sau:
- Phn hy ng:
3C6H12O6 = 4CH3CH2COOH + 2CH3COOH + 2CO2 + 2H 2O
Acid acetic
Acid propionic
Glucose

- Phn hy acid lactic:

3CH3CHOHCOOH = 2CH3CH2COOH + CH3COOH + CO2 + H 2O
Acid lactic
Acid propionic
Acid acetic

Theo qu trnh ny, t l gia hai loi acid propionic v acid acetic l 2:1 (thc t
thng thu c 1,5:1)
Tc nhn VSV ch yu l cc vi khun propionic trong loi hot ng nht l
Bacterium acidipropionic, vi khun ny rt ging vi vi khun lactic, thng chung
sng vi vi khun lactic, chng rt ph bin trong sa. Vi khun ny ln men d dng
acid lactic, mui lactat v mt s ng hexose, pH thch hp ln men l 7, nhit
thch hp l 14350C. Vi khun ny ln men d dng acid lactic, mui lactate,
ng thnh acid propionic. Trong qu trnh sng chng cn b sung thm nit hu c
phc tp di dng protein.
ng dng ca qu trnh ln men propionic: ln men propionic c vai tr quan
trng trong qu trnh chn mt s loi phomat. Acid propionic c to thnh va l
cht bo qun, va l cu t tham gia to hng cho sn phm. Kh CO2 to ra trong
qu trnh ln men l nguyn nhn to nn cu trc l hng trong khi phomat thnh
phm. Ngoi ra ln men propionic cn ng dng trong cng nghip sn xut acid
propionic, sn xut vitamin B12.
2.4. Qu trnh ln men acetic
Ln men acetic l qu trnh oxy ha ethanol thnh acid acetic, trong iu kin
hiu kh, vi tc nhn gy chuyn ha l vi khun acetic.
Phng trnh tng qut chuyn ha ethanol thnh acid acetic
C2H5OH + 3O2 = 2CH3COOH + 4H2O + 2CO2

Thc cht ca qu trnh oxy ha ethanol thnh acid acetic l cc phn ng lin
tip nhau c xy ra trong iu kin hiu kh. Ethanol v oxy khng kh phi c t
bo vi khun hp th vo bn trong v sau acid acetic c hnh thnh s thot ra
14

ngoi. Trong t bo vi khun, u tin ethanol b oxy ha thnh acetaldehyde, cht ny

chuyn thnh hydratacetaldehyde, sau hydratacetaldehyde b oxy ha thnh acid
acetic.
C ch phn ng ca qu trnh ny c th biu din nh sau (hnh 1.7).
Alcoldehydrogenase
CH3CH2OH
Ethanol

H2O

CH3CHO
Acetaldehyde

CH3CHOHOH
Hydratacetaldehyde
+2H

Aldehydehydrogenase
CH3COOH
Acid acetic

Hnh 1.7. C ch phn ng chuyn ha ethanol thnh acid acetic

iu kin thch hp cho s ln men acetic l mi trng pH = 3, nhit
28300C, nng ethanol khong 612% (trong mi trng dinh dng c glucose).
Ty tng loi vi khun, khi nng ethanol trong mi trng khng th s xy ra
s tn tht acid acetic do phn ng oxy ha acid acetic bi vi khun:
CH3COOH + O2

2CO2 + 2H2O

Tc nhn vi sinh vt ch yu trong qu trnh ln men acetic l vi khun acetic,

c xp vo ging Acetobacter. Chng l nhng trc khun tng i ln, khng
chuyn ng, khng c bo t, h hp hiu kh bt buc, nhit thch hp l
30350C.
Vi khun acetic v qu trnh oxy ha ethanol thnh acid acetic c ng dng
rng ri sn xut dm n, nc gii kht, bnh m en, vitamin C, Tuy nhin, vi
khun acetic c th nhim vo nhiu cng on trong ch bin thc phm, gy h hi
nhiu cho nguyn liu v thnh phm, c bit l trong cng nghip sn xut ru, bia,
bnh m, hp,
2.5. Qu trnh ln men butyric
Ln men butyric l qu trnh phn gii ym kh ng to thnh acid butyric v
mt s sn phm ph di tc dng ca VSV.
y l mt qu trnh sinh ha phc tp. Sn phm ca qu trnh ny khng ch l
acid butyric m cn c ethanol, aceton, acid acetic, Cc phn ng xy ra theo s
hnh 1.8.
Tc nhn VSV ch yu l vi khun butyric, chng rt ph bin trong t nhin
nh t, nc bn, sa, phomat Chng l trc khun chuyn ng, do c tin mao
xung quanh, chng c kh nng sinh bo t, h hp ym kh bt buc, nhit ti u
l 30400C, c kh nng ln men khng ch ng n gin m c ng phc tp
nh dextran, tinh bt. Kh nng dinh dng nit ca vi khun ny rt rng, chng c
kh nng s dng protein, pepton, mui amn, mui nitrat, mt s cn s dng c nit
phn t. Mt s loi thng gp: Clostridium saccharobutyricum, Clostridium
pasteurianum, Clostridium butyricum.
ng dng ca qu trnh ln men butyric: ln men butyric c ng dng ch yu
15

trong sn xut acid butyric. Ngoi ra qu trnh ln men butyric cn to thnh mt

lng nh cc cht nh: acid acetic, acid caprolic, acid caprilic, ethanol Ln men
butyric l qu trnh khng mong mun, l nguyn nhn gy nn mi v kh chu trong
cc sn phm sa chua v hin tng phng ca phomat.
2H2
C6H12O6
Glucose

2CH3COCOOH + 4H
Acid pyruvic
2CO2
Cacboligase
2CH3CHO
Acetaldehyde

CH3CHOHCH2CHO
Acetaldola

CH3CH2CH2COOH
Acid butyric

Hnh 1.8. C ch phn ng ca qu trnh ln men glucose thnh acid butyric

3. CC LOI THC PHM LN MEN
nc ta c cc nhm thc phm ln men ph bin l:
- Thc phm ln men t u nnh v ng cc: nc chm, tng, chao, bnh
m,
- Thc phm ln men t rau, qu: ch yu l rau, qu mui chua
- Thc phm ln men t tht, c: nc mm, nem chua,
- Thc phm ln men t sa: sa chua yoghurt, kefir, phomat,
- Thc phm thc ung ln men: ethanol, bia, ru vang,
- Mt s thc phm ln men khc: m chnh, dm n,
4. LI CH CA THC PHM LN MEN
4.1. Tng thi gian bo qun, s dng thc phm
Ln men c th ko di thi gian bo qun thc phm, chng hn nh rau qu
mui c th s dng trong vng 12 thng, trong khi rau ti s h hng sau 35
ngy. Tng, chao, mm l nhng thc phm ln men c th ti hng nm.
Ln men l mt phng php bo qun thc phm hiu qu v r tin v khng
i hi trang thit b phc tp, cng ngh d p dng. Chnh v vy, k thut ln men
c s dng t rt lu i. C nhiu chng c xc thc cho thy nc ung ln
men c sn xut cch y 7000 nm ti Babylon (by gi l Iraq), bnh m
c s dng Ai Cp cch y 3500 nm v sa ln men c s dng
Babylon.
4.2. To ra s a dng thc phm
Nh cng ngh ln men, ngi ta to ra c nhng thc phm khc nhau nh
ru c ch bin t tri cy, ng cc, r ng; nc mm c ch bin t c;
tng, chao c ch bin t u nnh. Cc thc phm ln men c ch bin t
16

nhng nguyn liu c trng ca tng vng v mang bn sc ring ca tng dn tc

to ra s a dng v thc phm.
Thc phm ln men c th c sn xut th cng, theo kinh nghim c
truyn t i ny qua i khc theo khu v ring ca tng dn tc. Hu nh mi dn
tc u c nhng thc phm ln men truyn thng ca mnh. V d kim chi l mn n
c trng ca ngi Hn Quc; nc mm l mn khng th thiu trong ba n ca
ngi Vit Nam; phomat l mn n a thch c bit ca ngi Chu u. Ngy nay,
vi s pht trin ca x hi, cc dn tc tm n vi nhau, trao i, s dng sn
phm v cng ngh sn xut. Thc phm ln men ngy cng ph bin c v chng loi
v s lng. c tnh rng, thc phm ln men chim ti 1/3 lng thc n hng
ngy.
4.3. Ci thin cm quan thc phm
Ty theo cch ln men v chng VSV s dng trong qu trnh ln men m to ra
nhng mi v khc nhau. V d: mui da to nn s ln men lactic v s ln men
ru yu, lm cho da c v chua; qu trnh ln men gii phng CO 2 to nn cc loi
nc gii kht c gas; hoc cc enzyme ca VSV phn hy glucide to ra ng n
lm thc phm tr nn ngt, phn hy cht m to ra mi, v c trng ca sn phm.
4.4. Tng kh nng tiu ha hp thu
Di tc dng ca VSV, glucide dng phc tp c ct nh thnh cc glucide
n gin, protein c ct nh thnh cc acid amin d tiu ha, hp thu.
Lactose l ng ch c trong sa, tiu ha ng sa cn men lactose, nhng
men ny li thng thiu ht ngi ln v ngi t s dng sa to ra tnh trng ri
lon tiu ha sau ung sa. Khi ln men sa, 70% ng lactose trong sa c ln
men chuyn thnh acid lactic, v th n sa chua d tiu ha hn.
Cc cht x nh cellulose, pectin thng c th ngi khng tiu ha c do
khng c men cellulase v pectinase. Qu trnh ln men thy phn cc cht x ny
thnh cc loi glucide khc gip c th d dng tiu ha.
Trong mi trng acid ca cc thc phm ln men, cc cht khong nh Ca, km
tng kh nng ha tan, gip d dng hp thu hn.
4.5. Tng sc khng
Thc phm ln men cn l ngun cung cp vi khun lactic, loi vi khun c li
trong ng rut, vi khun ny bm vo nim mc ng tiu ha, cnh tranh thc n
v ch bm lm km hm s pht trin ca VSV gy bnh nh E.coli, Salmonella (gy
tiu chy), vi khun Pylori (gy vim lot d dy) v nm Candida.
Qu trnh ln men cn to ra cc khng th, cht khng sinh nh bactericin,
hydrogen peroxide, ethanol c ch vi khun c hi.
Ngi ta cn nhn thy mt vi VSV to ta cc cht chng oxy ha hp thu cc
gc t do trong c th. Cc gc t do chnh l th phm gy ng th.
4.6. To ra cht dinh dng
Qu trnh ln men lm tng hm lng mt s vitamin. Sa ln men thng giu
vitamin nhm B. Ln men thc phm vi chng nm men Sacharomyces cerevisiae
lm tng lng vitamin B1, vitamin PP v biotin (vitamin H). Bia ch bin t cy tn
b ca Nam M giu vitamin B2, PP v iu ny quan trng v ch n ca ngi
dn y thng thiu vitamin B2 do ngun thc phm ch yu l bp.
Nh qu trnh ln men, protein c ct nh thnh cc acid amin, nn hp thu
17

trc tip d dng hn. Cc thc phm giu m ln men l ngun cung cp cc acid
amin nh nc mm, tng, chao, phomat,
4.7. Loi tr vi khun v cc c t
Qu trnh ln men c th phn hy cc c t c trong thc phm nh
cyanogenic glycosides (HCN) c trong sn, mng, hay mycotoxin trong ht ng cc.
Nu s dng nhng thc phm ny m cha qua ch bin hoc ch bin khng ng
cch th cyanide s gii phng vo c th v gy ng c. Vi liu 5060mg (khong
200g mng ti cha luc) cyanogenic glycosides c th gy cht ngi. Vic mui
chua nhng loi thc phm ny gip loi b c 9095% c t cyanogenic
glycosides trong vng 3 ngy. C th, lng cyanogenic glycosides trong mng ti
ngm chua l 2,2mg/100g trong khi mng ti cha luc l 3238mg/100g.
Ln men cn c tc dng trung ha cc cht phn hp th nh acid phytic c
trong ht ng cc v antitrypsin c trong cc loi u.
Ln men lactic lm gim pH c ch cc vi khun gy thi, cc vi khun c
hi v k sinh trng.

CU HI N TP
1. Trnh by c ch ca cc qu trnh ln men ethanol, ln men lactic, ln men
propionic, ln men acetic, ln men acetic. Nu ng dng ca cc qu trnh ln
men trong cng ngh thc phm.
2. Phn bit s khc nhau c bn gia cc qu trnh ln men ru, ln men
lactic, ln men propionic, ln men acetic, ln men acetic.
3. Hy nu cc li ch ca thc phm ln men.

TI LIU THAM KHO

[1]. Kiu Hu nh (2010), Gio trnh vi sinh vt hc thc phm, Nh xut bn
gio dc Vit Nam.
[2]. Nguyn Ln Dng, Phm Vn Ty, Nguyn nh Quyn (1998), Vi sinh vt
hc, Nh xut bn Gio dc.
[3]. Phm Thnh H (2005), Nhp mn cng ngh sinh hc, Nh xut bn Gio dc
[4]. L Vn Vit Mn (ch bin) (2010), Cng ngh ch bin thc phm, Nh xut
bn i hc Quc gia TP H Ch Minh.
[5]. PGS.TS. Lng c Phm (2010), Gio trnh cng ngh ln men, Nh xut
bn Gio dc Vit Nam
[6]. L Xun Phng (2001), Vi sinh vt cng nghip, Nh xut bn Xy dng
[7]. L Ngc T (ch bin) (1997), Ha sinh cng nghip, Nh xut bn Khoa hc
k thut
[8]. San Chiang Tan (2005), Vinegar fermentation, University of Louisiana at
Lafayette
[9]. Y. H. Hui (Editor); Wai-Kit Nip; Leo M.L. Nollet; Gopinadhan Paliyath;
Benjamin K.
[10]. Simpson (2006), Food Biochemistry and Food Processing, Blackwell
Publishing.
18

Chng 2. CNG NGH SN XUT THC PHM LN MEN

T NG CC
Ng cc l ngun cung cp thc phm c bn trong khu phn n hng ngy ca
con ngi. Ng cc p ng mt phn ln nng lng hng ngy ca con ngi. Bn
cnh , ng cc l c cht c bit quan trng i vi thc phm ln men tt c cc
vng trn th gii v l mt hng ch lc cc tiu lc a n , Chu v Chu
Phi. Ngy nay, thc phm ln men ng gp khong mt phn ba lng nguyn liu
trong thc n hng ngy trn khp th gii; cng ngh ln men ng vai tr quan
trng trong vic bo qun thc phm c bit vi cc thc phm d h hng; ln men
l mt phng php r tin v tit kim nng lng trong bo qun nguyn vt liu d
hng v ln men ng cc khng nhng to ra cc thay i v cht lng thc phm
bao gm kt cu, mi v, trng thi bn ngoi, dinh dng m cn cung cp nhiu sn
phm thc phm phc v cho cc ba n hng ngy v pht trin nn cng nghip ch
bin thc phm.
Chng cng ngh sn xut thc phm ln men t ngu cc ngoai cac ni dung
khi qut v ng cc , ni dung sn xut mt s san phm thc phm ln men t ng
cc chu yu i su v cng ngh ng dng vi sinh vt trong ln men v cac ch phm
enzyme sn xut mt s sn phm thc phm : mt tinh bt , bnh m, nc chm
tng, chao theo cng ngh truyn thng v hin i.
1. KHI QUT CHUNG
1.1. S lc v ng cc
Ht ng cc l qu ca cy trng thuc h thn c (Gramineae) v c bn chng
thuc nhm cy lng thc quan trng nht c sn xut trn th gii. Cc loi ng
cc cung cp nng lng cao, khong 10.00015.000 kJ/Kg, cao hn 1020 ln nng
lng ca rau qu. V mt dinh dng, ng cc l ngun cung cp ch yu protein,
carbohydrate, cc vitamin nhm B, vitamin E, st, cht khong v x trong thc n
hng ngy. c tnh, s tiu th ng cc ton cu cung cp trc tip khong 50%
protein v nng lng cn thit trong thc n hng ngy ca con ngi, ngoi ra ng
cc cung cp thm 25% protein v nng lng thng qua cc loi vt nui. cc nc
pht trin, thu nhn ngun protein ca ng cc ch yu t ng vt v ng cc c s
dng lm thc n cho gia sc ngy cng nhiu. Hn 70% ng cc cc nc pht
trin dng cho gia sc; ngc li, cc nc ang pht trin, 6898% ng cc c
s dng cho s tiu th ca con ngi.
Do cc ht ng cc kh t bo sng vn h hp khi c gi trong mi trng
thch hp, nn cc ht ng cc nguyn vn, vi hm lng nc di 14% thun li
cho vic bo qun trong nhiu nm; v vi m ny s c ch s pht trin ca vi
sinh vt v cc bin i ha hc.
Cc ng cc chnh c trng trn th gii bao gm: la m, la go, ng v la
mch. Cc ng cc khc gm c k, la min, la mch en v yn mch. Chu ,
chu M v chu u sn xut hn 80% lng ng cc th gii. La m, la go, la
min v k c sn xut vi s lng ln chu ; ng v la min l cy trng
chnh chu M; la mch, yn mch v la mch en l cy trng chnh Lin X
c v chu u.
C nhiu cch s dng ng cc vi chc nng l thc phm. Cch s dng ph
19

bin nht ca ng cc l nu, nu trc tip dng ht, dng bt, tinh bt hoc li ht.
Cch s dng ph bin khc ca ng cc l ch bin thnh thc ung c cn nh
whiskey v bia (la mch, la min), vodka (la m), bourbon M (la mch en),
sake Nht (go). Nhiu sn phm ng cc ln men c ngun gc ton b hoc mt
phn t cc loi ng cc khc nhau nh la, ng, la min, k, la mch v la mch
en. Cc loi ng cc khc nhau khng ch v cht dinh dng, m trong thnh phn
ca cc protein v carbohydrate cng c c tnh khc nhau. Do , cc c tnh chc
nng v cm quan ca sn phm lm t ng cc khc nhau s khc nhau bt u t
nhng yu t ny. Chng hn, ch c 2 loi ng cc, la m v la mch en thch hp
sn xut bnh m v chng cha loi protein c kh nng to gluten, rt cn thit
lm cc loi bnh ln men v cng c mt s loi thc phm ln men a phng,
khng phi bnh m v thc ung c cn, c sn xut tng vng trn th gii ty
thuc ch yu vo ngun protein v nng lng ca n. Thm vo , kt hp vi s
thay i cng ngh sn xut, cng ngh vi sinh vt v tnh cht vng min s cho
chng ta s a dng ca sn phm ng cc ln men, c sn xut v tiu th trong
th gii ngy nay.
1.2. Mt s ng cc ph bin
1.2.1. La (Oryza Sativa L)
La l cy lng thc chnh ca gn na dn s th gii, c ngun gc ng
Nam t 3000 nm trc Cng nguyn. Hin nay hu ht cc nc u c th trng
c la tr mt s nc cc bc.
C khong 20 ging la khc nhau trong c ngha kinh t hn c l loi la
trng (khc vi la mc hoang di gi l la tri mc theo ma nc ni Nam b
Vit Nam, min nam Campuchia, min trung Thi Lan). Loi la trng ph bin nht
hin nay trn th gii c chia thnh 2 nhnh: nhnh n v nhnh Trung-Nht,
trong nhnh n ht di, nhnh Trung-Nht ht to nhng ngn hn. Trn th
trng th thc go nhnh n c a chung hn nhnh Trung-Nht, thc go t
ph bin hn thc go np.
Cc ch tiu cht lng ca la nh sau (c th p dng cho cc loi ht cc khc
mc thch hp):
- ti (mi) ca ht: c nh gi bi thi gian ht thu hoch cho n khi
em i xay xt. ti c th hin cc mt: tnh trng ni nh (khng b mc,
mc, v l, ny mm, mu sc l), tnh trng khi ht trong kho, trong bao b (mc
v s lng mt, trng b).
- tp cht: 2 nhm tp cht nng (sn, si, vn kim loi) v tp cht nh (rm
rc, ht lp, bi).
- v: yu t quyt nh t l thu hi go khi xay.
- m: ch tiu cht lng ca la v go.
- trng trong: ni nh la ty loi ging v iu kin pht trin m c th
trng trong, na trng trong hay c hon ton. Thng th thnh phn ni nh trng
trong c hm lng amylose cao hn, cng ln hn thnh phn ni nh trng c
c hm lng amylopectin cao hn, cng thp hn. Trong cng ngh xay xt, la
c ni nh trng trong cao v phn trng c cng xa tm ht th khi xay xt t b t
gy, t l thu hi go nguyn cao.
Go l nguyn liu thay th trong sn xut bia, l nguyn liu chnh trong sn
xut ru c sn (ru Mao i, ru Thiu Hng Trung Quc, ru Sak Nht
20

Bn, ru Vn, ru Bu , ru Cn Vit Nam), trong sn xut cc sn phm

thc phm truyn thng nh: tng, bn, bnh ph, min, bnh trng, bnh phng, ko
m xng, cm
1.2.2. La m (Triticum aestivum L)
y l cy lng thc c din tch trng v sn lng ln nht, c khong 20
dng la m bao gm cc ging: la m mm, la m cng, la m Anh, la m Ba
Lan v la m ln, trong hai ging la m mm v cng l ph bin nht. Sn
phm thng mi ca la m bao gm ht la m v bt m.
La m v bt m l nguyn liu trong cc cng ngh sau: sn xut ru, nguyn
liu thay th trong sn xut bia, bnh m, m n lin, bnh bch quy, bnh bao...
1.2.3. Ng (Zea mays L)
Ng c ngun gc Trung M t 3000 nm trc Cng nguyn. Ng c nhiu
ging khc nhau v hnh dng ng, hnh dng v kch thc ht, bao gm mt s ging
chnh nh: ng , ng rng nga, ng bt, ng sp (ng np), ng n, ng ng.
Ng c dng trong sn xut cc loi sn phm ln men nh ru, tng, chao
v l ngun nguyn liu sn xut tinh bt ng, cung cp ngun tinh bt ch yu cho
cng ngh sn xut ng tinh bt hin nay trn th gii.
1.2.4. C lng thc
Khoai ty, khoai lang, sn, dong ring, c mi, sn dy l nhng loi c lng
thc ph bin.
a) Khoai ty (Solanum tuberosum L)
c du nhp vo nc ta trong thi gian cha lu (u th k 20), c trng
ch yu cc tnh pha bc t Ngh An tr ra. Theo ln v trng lng c cc loi:
trung bnh 50100g/c, to: 100150g/c, nh: 2550g/c, ht tinh bt c kch thc:
1120m, hnh bu dc, hm lng tinh bt trung bnh 830%. Khoai ty l nguyn
liu sn xut ru, tinh bt khoai ty, khoai ty chin.
b) Khoai lang (Batatas edulis chois)
c trng cc nc nhit i. Trn th gii v nc ta c nhiu ging khoai
lang ngon nh Nht Bn, Trung Quc, L Cn (Gia Lai), Duy Xuyn (Qung Nam).
Thnh phn ch yu ca khoai lang l tinh bt, ty thuc ging v mc gi
ca khoai, kch thc ht tinh bt 550m. Khoai lang cha nhiu ng 510%, ch
yu l ng glucose. Enzyme trong khoai lang c nhiu loi nhng ch yu l
amylase, v vy khi bo qun khoai ti, amylase thy phn tinh bt thnh ng lm
cho khoai ngt thm ng thi lm hao tn cht kh ca khoai. Trong m khoai cn c
cc polyphenol v cht mu nn rt d gy bin mu trong qu trnh ch bin. Khoai
lang l nguyn liu sn xut khoai lt kh, mch nha, tinh bt, hp, acid acetic
(dm n), acid citric, sn xut ru, h vi, sn xut pin.
c) Sn (Manihot utilissima pohl)
Ngun gc t Nam M c trng nc ta t th k IXX ti cc vng t i,
trung du v min ni gm nhiu loi nh: sn d (cn gi l sn tu hay sn ng), sn
vng (cn gi l sn ngh), sn (cn gi l sn canh nng), sn trng. Nu phn loi
theo hm lng HCN th cc loi sn c chia lm 2 nhm l sn ng v sn ngt.
Sn ng c hm lng HCN cao, khng dng n ti v d b say, hm lng tinh
bt li cao nn ch dng sn xut sn lt kh v tinh bt sn.
Sn l nguyn liu ch bin cc sn phm: sn lt kh, bt v tinh bt sn, bnh
21

phng tm, ko m xng, ru, mch nha, bt ngt (iu ch mi trng ln men acid
glutamic), ng glucose.
nc ta hin nay, tinh bt sn l ngun nguyn liu ch yu trong cng nghip
ng tinh bt.
1.2.5. u nnh
u nnh cn gi l tng, c tn khoa hc l Glycine max Merril. u nnh
c nhiu mu sc khc nhau. Trong u nnh mu vng l loi tt nht nn c
trng v s dng nhiu.
Ngun gc u nnh xut pht t Trung Hoa vo th k th XI ri lan ra cc
quc gia khc chu . Ty phng ch mi bit ti u nnh t th k th IXX. u
nnh du nhp vo Hoa K nm 1804. Hin nay, Hoa K l quc gia ng u v sn
xut u nnh v phn ln u nnh nc ny c dng nui gia sc, trong khi
chu , u nnh l ngun dinh dng quan trng ca con ngi.
Ngoi hai sn phm ph bin l sa u nnh v u ph, cn rt nhiu cc sn
phm khc t nguyn liu u nnh va ngon v b dng nh: tng, chao, nc
chm, Tempeh (l mn n ca ngi Indonesia), Miso (mn n ca ngi Nht),
Natto: l ht u nnh nu chn ri ln men vi nm Bacillus Natto...
1.3. Cu to v thnh phn ca ht ng cc
1.3.1. Cu to
Cu to ht ng cc (hnh 2.1) gm c 3 phn chnh: v, ni nh v phi, vi t l
kch thc, khi lng khc nhau ty thuc vo tng loi, ging ht ng cc v k
thut canh tc.

Hnh 2.1. Cu to ca mt s ht ng cc v u
22

T l khi lng tng phn ca cc ht ng cc khng ging nhau, bng 2.1 trnh
by t l khi lng tng phn ca mt s ng cc v u nnh.
Bng 2.1. T l % khi lng tng phn ca la, ng, la m, u nnh
Loi ht

Phi

Ni nh

La

16,027,0

2,0 2,5

72

Ng

5,0 8,5

10,015,0

7983

La m

15,049,0

2,23,2

7782

u nnh

68

24

8890 (t dip)

* V: ty thuc cu to v m ht ng cc c 2 loi: loi ht trn (v mm) nh

ng, k; loi v tru nh la, la m, i mch. Sc t v ht khc nhau to mu sc
khc nhau cho ht. Ht c th c lng hoc ru.
V l lp bo v cho phi v ni nh khi b cc tc ng t bn ngoi. V th,
trong qu trnh bo qun ht cn ch gi gn bo v v ht trnh xy xt c hc.
V c cu to t mt s lp t bo. Khi ht cn xanh th cc t bo ny cha
nguyn sinh cht v dip lc t (chlorophyll). Khi ht chn th nhng cht ny chuyn
dn vo ni nh, lc t bo tr nn trng rng li thnh t bo c cu to ch yu
t cellulose, hemicellulose v cht khong (v tru ht la c cc tinh th SiO 2 nn rt
th rp). Nh vy trong v hu nh khng c cht dinh dng nn cn phi tch sch
v khi ch bin.
* Lp aleurone v ni nh
- Sau lp v l lp aleurone (cn gi l lp cm) gm t 13 lp t bo hnh ch
nht hay hnh vung. Chiu dy lp aleurone ph thuc vo loi ht, ging ht v iu
kin canh tc (ht chu hn, rung kh c lp aleurone dy hn ht chu nc, rung
nc). Lp ny tp trung nhiu dinh dng quan trng nh: protein, lipid, mui
khong, vitamin, ng,V th, d b oxy ha v bin cht trong iu kin bo qun
khng tt.
- Sau lp aleurone l khi t bo ln thnh mng c hnh dng khc nhau, khng
c th t, y l phn ni nh, ni d tr cht dinh dng ch yu ca ht. Phn ln
tinh bt v protein ca ht u tp trung ni nh v th loi ht no c t l ni nh
cng cao th c gi tr cng ln, t l thu hi khi ch bin cng cao.
Cht lng ht c nh gi qua cht lng ni nh. Ni nh l phn dinh
dng d tr m con ngi c nh s dng, nhng trong qu trnh bo qun y
cng chnh l phn d b tht thot do vi sinh vt hi, qu trnh h hp hay ny mm
ca chnh bn thn ht lm tiu hao i. Ty tng i tng ht c c im ni nh
khc nhau m cn c nhng iu kin bo qun thch hp.
* Phi ht: c phn cch vi ni nh bi lp ng. Lp ny ng vai tr quan
trng khi chuyn cht dinh dng t ni nh vo phi nui cy non, v th n c
cu to bi cc t bo sp xp thnh mt mng thm thu cht dinh dng ha tan.
Phi l phn pht trin thnh cy non khi ht ny mm, gm 2 phn chnh l
mm phi (pht trin thnh thn v l non) v r phi (pht trin thnh r). Thnh phn
ch yu ca phi gm protein, glucid ha tan v lipid, c bit trong phi ng lipid
chim ti 40% cht kh. V th y l nguyn liu chit p ly du phi ng. Nh
23

vy trong phi c nhiu cht dinh dng, phi li mm, m cao hn ni nh nn d

b vi sinh vt v cn trng ph hoi. Mt khc lipid trong phi c cu to ch yu t
cc acid bo khng no nn d b oxy ha (i kht). V vy ngi ta thng tch phi
ng d bo qun v ch bin v sau.
1.3.2. Thnh phn ca ht ng cc
Thnh phn ng cc bao gm 1214% nc, 6575% carbohydrate, 26% lipid
v 712% protein. Thnh phn th ca cc ng cc l kh ging nhau, c t protein v
nhiu cht carbohydrate (bng 2.2).
Bng 2.2. Thnh phn ca ht ng cc, % cht kh
Protein th

Cht bo
th

Tro

X th

Carbohydrate

La go

7,3

2,2

1,4

0,8

64,3

Yn mch

9,3

5,9

2,3

2,3

62,9

Ng

9,8

4,9

1,4

63,6

La m

10,6

1,9

1,4

69,7

11

3,4

1,9

3,7

55,8

Sn

0,43

0,24

0,8

1,5

32,9

Khoai lang

0,8

0,2

1,2

1,3

28,5

Ng cc

i mch

Tuy nhin, yn mch, ng cha mt lng kh ln cc cht bo. Yn mch c

cha t nht 10% cht bo, mt phn ba trong s l cht bo phn cc (phospho,
galacto). Hm lng lipid ca ng thay i trong khong 0,417% ty theo ging
nhng hu ht l triacylglyceride.
Cc thnh phn ha hc ca cc loi ng cc phn b khng u trong ht. V v
cm c nhiu cht cellulose, pentosan v tro. Cc lp aleurone ca la m c cha cht
khong sn nhiu hn 25 ln so vi ni nh, trong khi cc cht bo ni chung tp trung
cc aleurone v ni nh. Cc ni nh, cha ch yu l tinh bt, c hm lng protein
thp hn so vi cc mm v cm, c t cht bo v tro.
Carbohydrate l thnh phn quan trng nht ca ht ng cc ng gp 7787%
ca tng s cht kh ca ht. Hm lng protein ca ht ng cc khc nhau thay i t
720%, s khc nhau ny b chi phi khng ch bi ging, loi hoc cc yu t khc
(v d nh quy nh v mt di truyn hc), m cn bi iu kin tng trng thc vt
nh nhit , mt vi yu t c sn nh nc, nit v khong cht khc trong t n
qu trnh tng trng thc vt.
C mt s phn phi khng ng u ca cc loi protein khc nhau trong cc b
phn khc nhau ca ht, v vy m mc d hm lng protein khng phi l hon ton
b nh hng bi cng ngh sn xut bt hay tinh bt t ng cc, nhng cc protein c
trong cc phn phn on sn xut khc nhau s khc nhau. Sn xut bt m l mt v
d in hnh v iu ny.
Khc vi cc loi ng cc trn, thnh phn ha hc ca ht u nnh (bng 2.3)
c protein chim mt t lng rt ln, phn carbohydrate chim khong 34% ht u
nnh. Phn carbohydrate c th chia lm 2 loi: loi tan v khng tan trong nc. Loi
tan trong nc ch chim khong 10% tng lng carbohydrate
24

Bng 2.3. Thnh phn ha ca ht u nnh,(% )

Thnh phn, %
Ht u nnh nguyn

T l
100

Protein
40,0

Lipid
21,1

Tro
4,9

Carbohydrate
34,0

T dip

9090,3

43,0

23,0

5,0

29,0

V ht

7,38,0

8,8

1,0

4,3

86,0

Phi

2,02,4

41,1

11,0

4,4

43,0

1.4. Cc cht dinh dng, khng dinh dng v c t trong ng cc

1.4.1. Cht dinh dng
Ng cc cng vi cc cy h u l ngun cung cp mt lng tng i ln
ngun dinh dng b sung cc vitamin v khong cht trong khu phn n ca ngi
dn cc nc ang pht trin.
Mt s thnh phn dinh dng gi tr ca ng cc c tm tt bng 2.4:
Bng 2.4. So snh gi tr dinh dng ca mt s ht ng cc
Thnh phn

La m

Ng

La go

La mch

Carbohydrate (%)

69,7

63,6

64,3

55,8

Nng lng (kJ/100 g)

1570

1660

1610

1630

Nng lng tiu ha (%)

86,4

87,2

96,3

81,0

Thiamin

0,45

0,32

0,29

0,10

Riboflavin

0,10

0,10

0,04

0,04

Niacine

3,7

1,9

4,0

2,7

Lysine

2,3

2,5

3,8

3,2

Threonine

2,8

3,2

3,6

2,9

Methionine & Cysteine

3,6

3,9

3,9

3,9

Tryptophan

1,0

0,6

1,1

1,7

Kh nng tiu ha c

96,0

95,0

99,7

88,0

Gi tr sinh hc

55,0

61,0

74,0

70,0

Protein th

53,0

58,0

73,8

62,0

Protein s dng

5,6

5,7

5,4

6,8

Vitamin (mg/100g)

Acid amin (g/16g N)

Cht lng Protein (%)

So vi cc ht ng cc ph bin, u nnh cha mt lng ln cc acid amin

thit yu (bng 2.5) m khng ht ng cc no c bng. Bn cnh , u nnh cn
a dng v cc loi vitamin (bng 2.6), nh lm tng thm s hon thin v mt
25

dinh dng khi kt hp ng cc v u nnh trong ch bin mt s sn phm ln men.

Bng 2.5. Thnh phn acid amin thit yu trong ht u nnh
Acid amin
Isoleucine
Leucine
Lysine
Methionine
Cysteine

Hm lng
Hm lng
Acid amin
%
%
1,1
Phenylalanine
5
7,7
Threonine
4,3
5,9
Tryptophan
1,3
1,6
Valine
5,4
1,3
Histidine
2,6
Bng 2.6. Thnh phn vitamin trong ht u nnh

Hm lng
Hm lng
Vitamin
(mg/kg)
(mg/kg)
Thiamin
11,0 17,5
Acid pantothenic
13,0 21,5
Riboflavin
3,4 3,6
Acid folic
1,9
Niacine
21,4 23,0
Vitamin A
0,18 2,43
Pirydoxin
7,1 12,0
Vitamin E
1,4
Biotin
0,8
Vitamin K
1,9
Ng cc cung cp mt lng tng i cc vitamin nhm B v khong cht,
phn ni nh la m ch cha khong 0,3% tro. P, K, Mg, Ca v cc du vt ca Fe v
cc khong cht khc c tm thy trong ng cc. La mch cung cp 50 mg
Ca/100g, la m l 36mg Ca/100g. u nnh cung cp nhiu khong cht: Ca
(210mg/100g) v Fe (7mg/100g).
Gi tr dinh dng, cm quan ca ng cc v sn phm ca chng tuy thp hn
sn phm thc phm ng vt nhng h s tiu ha cao nn cng l ngun cung cp
nng lng ng k trong khu phn n ca con ngi.
1.4.2. Cht khng dinh dng v c t
Ng cc cng nh thc n t thc vt khc c th cha mt lng ng k cc
cht c hi hoc cc cht khng dinh dng, cht c ch protease, cht c ch
amylase, kim loi to phc cng, saponin, cyanogen, lathyrogen, tannin, cht gy d
ng, acetylenic furan v phytoalexin isoflavonoid. Khi u dng kt hp vi ng cc
ch bin cc sn phm ng cc hn hp, cn loi b nhng cht khng dinh dng
trc khi tiu th.
Mt vi tm lc v cc cht khng dinh dng v c t trong ng cc nh sau:
a) Phytate (mui c cha phospho)
Hu ht cc loi ng cc cha mt lng ng k cc mui ca acid phytic.
Cc hp cht phytate thng xut hin vng ring bit ca ht ng cc v
chim khong 80% tng lng phospho c trong ht. Hp cht phytate lm hn ch
kh nng hp th cht khong, kh nng tiu ha protein v carbohydrate.
b) Tannin
Xut hin nhiu trong ng cc v cy h u. Nhng hp cht ny tp trung
phn cm ng cc, phc hp tannin-protein c th gy bt hot cc enzyme tiu ha v
Vitamin

26

gim kh nng tiu ha protein, lm gim s hp th st, thit hi lp lt mng nhy

ca ng tiu ha, lm thay i s bi tit ca cc cation v tng bi tit ra cc
protein v cc acid amin thit yu.
c) Saponin
Cc hp cht saponin cng c nhiu trong cc loi ng cc v cy h u.
Saponin c pht hin gy ra hin tng tn huyt. Tuy nhin nhng nghin cu gn
y thy saponin c ch s ln men v sinh tng hp protein ca vi sinh vt d c.
Hi chng ng c ca saponin loi nhai li l: ph phc, bing n, gim trng
lng, vim rut d dy
d) Cht c ch enzyme
Cc cht c ch enzyme protease v amylase c nhiu trong cc m ht ging
ca cc ht ng cc, cht c ch trypsin, chymotrypsin, subtilisin v cysteine c nhiu
trong la, tp trung nhiu phn cm. Cc cht ny can thip tiu ha, gy ph i
tuyn ty v ri lon trao i cht. Theo nhiu bo co khoa hc th cht c ch
trypsin, chymotrypsin v cht c ch amylase gim nhiu trong qu trnh ln men.
e) Cyanide
Cht ny c th c loi b hoc b kh c do tc ng ca vi sinh vt trong
qu trnh ln men. Sn c cha mt cht ha hc t nhin l cyanogenic glycosides.
Khi n sng hoc ch bin khng ng cch, cht ny to HCN l cht c th gy t
vong. Ch bin ng cch c th loi b ha cht ny.
Thng thng, loi b cn bc v sn (v khong 6070% cht c trong
v) v sau ngm ngp trong nc hoc ln men trong bao ti khong ba ngy, i
khi nghin hoc mi s gip y nhanh qu trnh ln men. Khi bt u ln men,
Geotricum candida tc ng ln sn v to sn phm c tnh acid lm thay i pH mi
trng v vi sinh vt ny b cht v chng khng th tn ti trong mi trng nh vy.
Mt ging vi sinh vt th hai (Cornibacterium lactii), c th chu ng c mi
trng acid xc tc thy phn 9095% c t.
Sn sau khi ln men kh c t vn gi c hng v c trng v l ngun
nguyn liu sn xut tinh bt m bo cht lng.
1.5. Ng cc ln men
1.5.1. Vai tr ca ng cc ln men
Li ch ca s ln men c th k n l s ci thin v v v tnh cht, nh s
pht trin v hng v v kt cu; tng thi hn bo qun nh s hnh thnh cc cht
c tnh acid, cn v cc hp cht khng khun; lm giu thm thnh phn dinh dng
nh qu trnh tng hp cc cht dinh dng thit yu ca vi sinh vt v ci thin kh
nng d tiu ha ca protein v carbohydrate; loi b cc cht khng dinh dng, cc
c t t nhin, mycotoxin v gim thi gian nu nng. Ln men ng cc lm gim
hm lng phytate; nu chn v ln men lm gim hm lng tannin ca ng cc v
cc loi thc phm khc. S ln men vi khun bao gm c hot ng ca enzyme
proteinase vi mong mun lm tng gi tr ca cc acid amin thit yu hn s ln men
nm men m phn ln l s phn hy carbohydrate. Tinh bt v x c xu hng gim
trong sut qu trnh ln men ng cc. Hm lng v cht lng ca cc protein ng
cc c th c ci thin hn nh ln men.
S ln men t nhin ng cc lm tng tng i gi tr dinh dng nht l hm
lng lysine c sn trong ng cc. Biu hnh 2.2 cho thy s khc nhau v hm
27

lng lysine trong mt s loi ng cc trc v sau khi ln men cc nhit khc
nhau. Hm lng lysine tng cao hn nhiu sau khi ln men.

Hnh 2.2. nh hng ca qu trnh ln men t nhin ca ng cc ln

hm lng lysine
Mc du khng trng i s ln men lm thay i hm lng cht khong ca
sn phm, tuy nhin s thy phn cc hp cht c cha kim loi to phc cng trong
qu trnh ln men hon thin gi tr sinh hc ca cht khong;
S thay i hm lng vitamin ca ng cc nh ln men bin i theo cng ngh
ln men v nguyn liu th c s dng ln men. Cc vitamin nhm B ni chung
c tng ln khi ln men. Biu hnh 2.3 cho thy, hm lng thiamine trong mt s
ng cc tng ln ng k sau khi ln men. Hm lng thiamine trong ng tng ln gp
i.

Hnh 2.3. nh hng ca qu trnh ln men t nhin ca ng cc

ln hm lng thiamine
28

 c nhiu nghin cu nh hng ca s ln men i vi thnh phn khng

dinh dng v c t trong thc phm thc vt cho thy, s ln men ng v hn hp
ng u nnh lm gim i s sn sinh ra cc cht c ch trypsin v phytate, ln men
ng cc bng nm mc, nh Rhizopus oligosporus, gii phng cc lin kt ca cht c
ch trypsin nh th tng hot ca n, ln men nm v ln men acid lactic gim bt
aflatoxin B1, i lc nh vic m vng lactone dn n kt qu kh c hon ton.
Mt li ch khc ca s ln men l sn phm thng xuyn khng cn nu hoc
gia nhit nh vy thi gian cn thit cho vic ch bin sn phm gim i rt nhiu.
1.5.2. Cc ch i vi ng cc ln men bn a
Nhiu sn phm ln men bn a t ng cc c nh gi c nhiu hp cht to
hng v v c gi tr, c s dng nh cc thc n theo ma hoc gia v.
Phn ln sn phm ln men thng s dng ng cc kt hp vi cc loi u
nh ci thin cht lng protein tng ca sn phm ln men. Ng cc thiu ht
lysine nhng giu cystine v methionine. Cc loi u, mc khc li giu lysine nhng
thiu ht cc acid amin cha lu hunh. V th bng s kt hp ng cc v u, cht
lng protein tng s c ci thin. tng ca ngi Trung Quc l kt hp gia
"fan" (go) v "tsai"(rau khc) to ra mt thc n cn bng v hp dn c dng
khp th gii. Mt khc, ln men mang tnh vng min cn c mt s vn v
kim sot v sinh, do vy kh ha nhp vo nn kinh t ton cu do hn ch tim nng
xut khu v trong mt s trng hp, vn na l tc ng n gi tr dinh dng
v an ton thc phm.
K thut sn xut nhiu thc phm ln men thuc v truyn thng a phng t
ng cc cn li nh mt b quyt gia nh. Kh nng thnh cng i vi vic ng dng
cng ngh tin tin cho vic sn xut cc thc phm ln men bn a t gi tr nh to
mu sc, hng thm, v ngon, khng nhim vi sinh vt v to sn phm sc khe
trong ln men thc phm l mt vn cn c xem xt.
Mt ch c bit cn quan tm l cc nhn t ri ro v nhim khun lin quan
n thc phm ln men. S an ton ca thc phm ln men c cp nhiu trong
thi gian gn y. Cc trng hp nhim trng hay nhim c do qu trnh trao i
cht ca vi sinh vt nh l mycotoxin, ethyl carbamate v biogenic amine c pht
hin c nhiu trong thc phm ln men. Cc nhn t ri ro chnh bao gm vic s
dng nguyn liu b nhim, thiu giai on thanh trng v s dng iu kin ln men
thiu kim sot. Mc khc cc vi sinh vt khng c hi c th phc v cho cc vi sinh
vt khc gy ra cc phn ng i khng v bin ha thnh cc cht c nh
mycotoxin trong thc phm ln men.
Do , khi pht trin mt loi sn phm ln men a phng, cn xc nh cc li
ch v ri ro lin quan c th n qu trnh ln men ng cc ti ni ; phn tch v
xc nh r vai tr ca cc vi sinh vt, enzyme v cc thnh phn ng cc khc s
dng trong qu trnh ln men; hng n vic s dng cc chng vi sinh vt duy nht
ci thin dinh dng v hn ch c t v thc hin th nghim ging ng cc mi
cho ph hp qu trnh ln men.
2. CNG NGH SN XUT MT TINH BT
ng tinh bt thng c sn xut di hai dng chnh: mt tinh bt (sir) v
glucose tinh th. y l nhng sn phm cn thit trong cng nghip v i sng hng
ngy. Mt tinh bt dng sn xut ko, bnh, ru mi, bia, nc gii kht thay cho
ng saccharose nng cao cht lng sn phm; cn glucose dng trong k ngh y
29

hc, iu ch acid sorbic, cc cht khng sinh v nhiu sn phm khc ca y dc.
Qu trnh sn xut ng t tinh bt bao gi cng lin kt cht ch vi qu trnh
sn xut tinh bt. V tinh bt l nguyn liu, l u mi ca tt c cc giai on trong
cng ngh sau ny. Mt tinh bt l sn phm thy phn cha hon ton ca tinh bt.
Tc nhn ca qu trnh thy phn l cc cht xc tc trong xc tc v c l nhng
acid HCl v H2SO4 v cht xc tc sinh hc l cc enzyme. Hin nay vic s dng acid
trong sn xut mt tinh bt tr nn li thi, s dng enzyme lm xc tc thy
phn tinh bt khng nhng nng cao c cht lng sn phm m cn hn ch c
s nhim mi trng trong qu trnh sn xut.
Khi thy phn tinh bt ty thuc vo thnh phn ca tinh bt v cht xc tc s
thu c cc carbohydrate c khi lng phn t khc nhau, nhng thnh phn chnh
l dextrin, maltose, glucose, fructose. Ty theo mc thy phn m hm lng cc
thnh phn ny khc nhau.
2.1. Nguyn liu sn xut mt tinh bt
2.1.1. Tinh bt
L carbohydrate d tr ca thc vt, do quang hp to thnh. Tinh bt khng ha
tan trong nc, un nng th ht tinh bt phng ln rt nhanh to thnh dung dch keo
gi l h tinh bt.
Tinh bt c cu to gm hai phn: amylose v amylopectin (hnh 2.4), ngoi ra
cn c khong 2% phospho di dng ester.

Hnh 2.4. Cu trc ca amylose (i) v amylopectin (ii).

- Amylose: Cu to do nhiu gc -D- glucose lin kt vi nhau thng qua
C1-C4 to thnh mch thng khng phn nhnh, c khong 2001000 gc glucose.
Trong khng gian n cun li thnh hnh xon c v c gi bn vng nh cc lin
kt hydro. Theo mt s ti liu trong amylose cn c cha cc -D- glucopyranose
dng thuyn. Amylose bt mu xanh vi iodine, mu ny mt i khi un nng, hin
30

mu tr li khi ngui. Mt c trng ha l khc cn ch l n b kt ta bi ru

butylic.
- Amylopectin: Cu to do cc phn t D- glucose lin kt vi nhau, nhng c
phn nhnh. Ch phn nhnh l lin kt C1-C6 glycoside. To mu tm vi iodine.
Phn t ch c mt u kh duy nht. S gc D-glucose trong c phn t c th ln
n 6000.
T l amylopectin/amylose cc i tng khc nhau l khng ging nhau (bng
2.7), t l ny go np l ln hn go t.
Bng 2.7. Hm lng amylose v amylopectin trong mt s tinh bt
Loi tinh bt

Amylose, %

Amylopectin, %

Khoai ty

1922

7881

Khoai m (sn)

4045

5560

24

76

2123

7779

17

83

La m
Ng
La go

Nguyn liu sn xut mt tinh bt ch yu trn th gii hin nay tinh bt bp

(ng), cn ti Vit Nam v mt s nc ng Nam s dng tinh bt khoai m (tinh
bt sn). sn xut mt tinh bt t cht lng cao, hm lng tp cht trong nguyn
liu tinh bt cng thp cng tt. Di y l mt s ch tiu cht lng tinh bt dng
trong sn xut mt tinh bt:
- m 7%;
- Hm lng tinh bt khng thp hn 89,2% cht kh;
- Protein: khng ln hn 0,8%;
- Cht bo: khng ln hn 0,15%;
- Tro: khng ln hn 0,15%;
- Cc cht ha tan khc: khng ln hn 0,1%;
- chua: khng ln hn 30ml dung dch NaOH 0,1N/100g cht kh.
2.1.2. Ch phm Enzyme
Bng 2.8. gii thiu tm lc ngun gc, tc dng ca mt s ch phm enzyme
c s dng trong thy phn tinh bt.
Bng 2.8. Cc enzyme c s dng thy phn tinh bt
Enzyme
Ngun gc
Tc dng
Bacillus
Ch lin kt -1,4 oligosaccharide b phn
amyloliquefaciens
ct to thnh -dextrin v phn ln maltose
(G2), G3, G6 v G7 oligosaccharide
B. licheniformis
Ch lin kt -1,4 oligosaccharide b phn
-Amylase
ct to thnh -dextrin v phn ln maltose,
EC 3.2.1.1
G3, G4 v G5 oligosaccharide
Aspergillus oryzae
Ch lin kt -1,4 oligosaccharide b phn
A. niger
ct to thnh -dextrin v phn ln maltose
v G3 oligosaccharide
Saccharifying B. subtilis
Ch lin kt -1,4 oligosaccharide b phn
31

Enzyme
-Amylase
EC 3.2.1.1
-amylase
EC 3.2.1.2

Ngun gc
(amylosacchariticus)
i mch ny mm

Tc dng
ct to thnh -dextrin v maltose, G3, G4
v trn 50% glucose theo khi lng.
Ch lin kt -1,4 b phn ct t u khng
kh to nn lng dextrin gii hn v maltose.
Lin kt -1,4 v -1,6 b phn ct t u
khng kh to thnh -glucose
Ch lin kt -1,6 b phn ct to thnh
maltodextrin mch thng.

Glucoamylase A. niger
EC 3.2.1.3
Pullulanase
B. acidopullulyticus
EC 3.2.1.41
a) -Amylase (EC.3.2.1.1)
-Amylase (1,4--D-glucan glucanohydrolase; glycogenase) xc tc thy phn
lin kt -1,4-glycoside bt k v tr no trong phn t tinh bt vi c cht l
amylose, -amylase cho sn phm thy phn ch yu l maltose v mt t glucose.
Vi c cht l amylopectin, -amylase ch thy phn lin kt -1,4-glycoside m
khng thy phn lin kt -1,6-glycoside, sn phm to thnh l cc dextrin phn t
thp khng cho phn ng mu vi iodine, maltose, glucose v isomaltose.
-amylase l mt enzyme hai cu t c thnh phn coenzyme cha ion kim loi
Ca. Nu tch Ca ra khi enzyme th -amylase s b mt hot tnh; -amylase hu nh
khng tc dng ln tinh bt nguyn vn v tc dng mnh ln tinh bt b h ha,
lm cho cc sn phm h ha b long ra. Chnh v vy m -amylase cn gi l
amylase dch ha.
-amylase tng i bn vi tc dng nhit. -amylase ca nm mc c th xc
tc thy phn tinh bt 50520C, -amylase ca ht ny mm hot ng tt nhit
58600C, -amylase ca nhiu vi khun c tnh bn nhit cao chng c th gi c
hot tnh 70900C. Tnh bn nhit ca -amylase l do s c mt ca ion Ca+2 trong
phn t enzyme, Ca gi vai tr n nh cu trc bc ba ca phn t enzyme.
-amylase thng th hin hot tnh trong vng acid yu, -amylase ca nm
mc hot ng mnh pH=4,54,9, -amylase ca vi khun pH=5,96,1. Nu pH<3
a s -amylase b v hot hon ton tr -amylase ca A.niger c th chu c
pH=2,52,8. Nhng vi sinh vt c kh nng sinh tng hp -amylase c thng mi
ha: B.subtilis, B.licheniformis, A.oryzae.
Hnh 2.5 minh ha cc lin kt tinh bt b phn ct di xc tc ca enzyme.

Hnh 2.5. S phn ct tinh bt bi enzyme

32

b) -amylase (EC 3.2.1.2)

-amylase (1,4--D-glucan maltohydrolase; glycogenase; saccharogen amylase).
-amylase l mt dng ca amylase, c tng hp t vi khun, nm mc, thc vt.
-amylase xc tc cho s thy phn lin kt -1,4-glycoside ca phn t tinh bt v
cc polysaccharide.
i vi cc cht amylose, -amylase thy phn lin kt glycoside bt u t u
khng kh ca mch, tch dn tng phn t maltose ra khi phn t c cht. i vi
cc c cht amylopectin, -amylase ch phn ct cc lin kt 1,4-glycoside v cng
tch dn ra khi mch cc phn t maltose bt u t u khng kh ca mch. Qu
trnh ny xy ra phn thng ca mch v dng li v tr phn nhnh. Sn phm thu
c trong trng hp ny l maltose v cc dextrin phn t ln.
-amylase khng tc dng ln tinh bt nguyn vn, ch tc dng ln tinh bt
h ha. Khc vi -amylase, -amylase vn gi c hot tnh khi khng c Ca+2.
-amylase km bn di tc dng ca nhit cao, -amylase b v hot hon ton
nhit 700C, song trong dch nu nhit ti thch hp li l 60650C. -amylase
kh bn trong mi trng acid pH=34. a s -amylase hot ng mnh hn trong
mi trng c pH= 4,55.
c) Glucoamylase (Amyloglucosidase) (EC 3.2.1.3)
Glucoamylase (Glucan 1,4--glycosidicase; amyloglycosidicase; Exo-1,4-glycosidicase; Glucoamylase; Lysosomal -glycosidicase; 1,4--D- glucohydrolase.)
Glucoamylase xc tc thy phn lin kt -1,4 v -1,6-glycoside ca phn t
tinh bt v cc polysaccharide. S thy phn cc c cht di tc dng ca
glucoamylase tin hnh tng lin kt mt, bt u t mch khng kh tch dn tng
phn t glucose, glucoamylase cng c kh nng thy phn c maltose, isomaltose v
dextrin. Glucoamylase c hot lc ti a pH=3,55,5.
Nhit ti thch ca glucoamylase l 50600C. Hu ht cc glucoamylase b
mt hot tnh khi un nng trn 700C. Nhng chng vi sinh vt c kh nng sinh tng
hp glucoamylase thng mi ha: Aspergilus, Rhizopus, A.niger, A.awamori,
Endomycopsis.
2.1.3. Nc
Cht lng nc dng trong cng nghip ln men nh hng ln n qu trnh
cng ngh cng nh cht lng sn phm. Cc ch s cht lng quan trng ca nc
l cng, oxy ha, s lng vi sinh vt. Nc tham gia vo phn ng thy phn
tinh bt yu cu chung l nc c cng cng thp cng tt.
cng ca nc li phn thnh: cng chung, cng tm thi v cng
vnh cu, cacbonat ha v khng cacbonat ha. cng chung gy ra bi hm lng
ion Ca2+ v Mg2+ c trong nc. cng tm thi l lng cc mui bicacbonat ca
hai ion Ca v Mg, khi un si hai loi mui ny chuyn thnh cacbonat v lng cn.
cng vnh cu l hm lng cc mui clorua, sulfat, nitrat ca cc ion ny.
cng ca nc c tnh bng s miligam-ng lng trong 1 lt nc. 1mg
ng lng ng vi 20,04 mg ion Ca2+ hoc 12,16 mg ion Mg2+ trong 1 lt nc.
Yu cu nc c cng chung, mg ng lng, khng qu 7.
2.1.4. Cc nguyn liu ph khc
- Cht iu chnh pH: cc ch phm enzyme xc tc phn ng thy phn tinh
bt t hiu qu cao, cn iu chnh pH dung dch c cht v gi tr ti thch ca
33

enzyme. Cht chnh pH thng dng l HCl 0,1N v NaOH 0,1 N.

- CaCl2: c dng n nh hot tnh -amylase.
- Than hot tnh: c s dng tinh sch dung dch ng sau qu trnh thy
phn, ci thin mu ca sn phm.
- Bt tr lc diatomite: c dng h tr cho qu trnh lc sir.
2.2. Sn phm ca s thy phn tinh bt
Qu trnh thy phn tinh bt nh enzyme tin hnh qua hng lot sn phm trung
gian c phn t lng khc nhau. Lc u thu c dextrin c phn t lng ln khc
bit t vi tinh bt v cu to, tnh cht tc dng vi iodine, sau cc dextrin thu
c cng lc cng c phn t lng thp dn, tnh cht tc dng vi iodine thay i
hn v sn phm phn hy cui cng ca monosaccharide l glucose. Ty thuc vo
mc thy phn v bn cht ca enzyme s dng s thu c hn hp cha glucose,
maltose v cc oligosaccharide cng nh polysaccharide theo nhng t l khc nhau.
S phn ct tinh bt bng enzyme thng c hiu hn, do vy c th to ra
nhng sn phm c th.
Hnh 2.6 gii thiu cc bc thy phn tinh bt bng emzyme v cc sn phm
ca qu trnh thy phn. Ty theo loi enzyme s dng s thu c cc sn phm khc
nhau.
Sir fructose

Tinh sch
Tinh
bt
Chun b h
tinh bt
Nc

Alpha
amylase
Dch ha

Malto
Dextrin

Glucose
isomerase
ng ha

ng phn ha

Lm sch

Glucoamylase/
Pullulanasse
Sir
maltose

Sir glucose

Mt tinh bt
Hnh 2.6. Cc bc thy phn tinh bt bng enzyme
34

 nh gi mc thy phn cng nh tnh cht chung ca dch thy phn tinh
bt, ngi ta dng ch s ng lng dextrose (DE).
S lin kt glycoside c tch ra
DE =

Tng s lin kt glycoside

100%

Trong thc t, DE c xc nh theo php phn tch bng cch o hm lng

ng kh, biu th bng lng ng kh, so vi hm lng carbohydrate tng s.
ng kh
DE =

Tng s carbohydrate

100%

Nh vy, ng lng dextrose (DE) l phn trm ng kh c mt trong dung

dch so vi tng lng carbohydrate. Glucose tinh khit c DE l 100, maltose tinh
khit c DE khong 50 (ph thuc vo phng php phn tch c s dng), DE ca
cc maltodextrin nh hn 20; ca cc sir glucose l 2097 v ca tinh bt l 0.
2.3. S quy trnh cng ngh sn xut mt tinh bt
S quy trnh cng ngh sn xut mt tinh bt c m t di dng s
khi (hnh 2.7) v s m hnh thit b (hnh 2.8).
Tinh bt

Nc

CaCl2

Chun b huyn
ph tinh bt

Enzyme

H ha v dch ha

Cht iu
chnh pH

ng ha

Than
hot tnh

Enzyme

X l vi than
hot tnh

Lc

Tp cht

Trao i ion

C c chn khng
Rt sn phm

Lm ngui

Hnh 2.7. S khi quy trnh cng ngh sn xut mt tinh bt

35

Mt tinh
bt

Hnh 2.8. S m hnh thit b quy trnh cng ngh sn xut mt tinh bt
1. Thit b chun b huyn
ph tinh bt;
2. Bm;
3. Thit b x l huyn
ph tinh bt vi enzyme;
4. Thit b dch ha tinh
bt;
5. Thit b lm ngui;

6. Thit b ng ha
tinh bt;
7. Thit b x l dch
thy phn vi than hot
tnh;
8. Thit b lc khung
bn;
9. Bn cha sir sau qu
trnh lc;

10,11. Thit b trao i

ion;
12. Thng cha sir sau
lm sch;
13,14,15. Ni c c chn
khng;
16. Thit b ngng t hi
th;

36

17. Thng cha nc

ngng t;
18. Bn trung gian;
19. Thit b lm lnh;
20. Thit b rt sn phm
vo bao b;
21. Bng ti chuyn
thnh phm.

2.4. Thuyt minh quy trnh cng ngh sn xut mt tinh bt

2.4.1. Chun b huyn ph tinh bt
Mc ch: chun b cho qu trnh h ha, dch ha v ng ha tinh bt tt hn.
u tin phi lm sch tinh bt loi tr nhng tp cht ni, cht giu m
dng ha tan nh albumin v gim bt chua ca tinh bt. Thng dng tinh bt
dng m ( m khong 50%). C khi s dng dng tinh bt kh.
Nguyn liu tinh bt c ha trn vi mt lng nc thch hp to thnh
dng huyn ph (sa tinh bt) c hm lng cht kh khong 3035% (1719 oBe), b
sung mt lng ch phm -amylase (Termamyl 120L) dch ha. Lng -amylase
cn thit b sung giai on ny l 0,60,8 kg/tn cht kh.
iu kin thch hp cho hot ng ca -amylase l cn c khong 2080 ppm
Ca2+ (nhm n nh v kch hot enzyme); dch sa tinh bt cn c acid ha n
pH=6,06,5.
2.4.2. H ha v dch ha
Khi huyn ph tinh bt b un nng cc lin kt hydro gia cc phn t amylose
v cc mch nhnh ca amylopectin b t, cc ht tinh bt trng n cng vi s ht
nc tng ln. Khi ht tinh bt tip tc gin n, ht nc nhiu hn, tr nn trong hn,
th tch tng ng k, nht tng ln, tinh bt t dng khng tan trong nc tr nn
ha tan v thu c h tinh bt.
Nu tip tc ko di x l nhit, ht tinh bt b v, b thy phn tng phn lm
ha tan mt phn cc phn t cu thnh nn tinh bt v ko theo gim nht ca
dung dch h tinh bt. C th h ha bng cch un nng gin tip hoc trc tip.
Nu dng cch un nng trc tip th tin hnh nh sau: Dch sa tinh bt sau
khi chun b c gia nhit bng hi nc bo ha c p sut 57at, phun trc tip
vo dch huyn ph nng nhit ln h ha ri duy tr nhit ny trong vng
5 pht h ha hon ton tinh bt.
Tinh bt c h ha sn sng dch ha bng s thy phn tng phn di s
xc tc ca enzyme.
- Dch ha nhit thp
iu chnh nng sa tinh bt khong 3035%, dng NaOH hoc Na2CO3 iu
chnh pH dch tinh bt t 66,5; C th cho thm mui Ca vi liu lng 50300ppm
vo sa tinh bt.
Cn mt lng enzyme -amylase, pha trong mt lng nc nht nh sau
trn u vi sa tinh bt. Ty theo nng sa tinh bt, nng enzyme m lng
enzyme s dng s khc nhau.
Bng 2.9 a ra cc t l thch hp lng enzyme s dng ng vi nng khc
nhau ca sa tinh bt trong thy phn tinh bt sn.
Bng 2.9. T l enzyme s dng khi dch ha tinh bt sn
Nng sa tinh bt

Nng enzyme (%)

15

20

25

30

35

40

0,05

4,3

6,9

11,2

16

0,1

1,8

4,8

37

Hn hp c gia nhit t t v c gi n nh 1530 pht nhit

70750C, sau nng nhit ln 1000C trong vng 510 pht.
- Dch ha nhit cao
Dch ha nhit cao trnh c s thoi ha lm cho sn lng km v lm
gim cht lng sn phm. Hnh 2.9 m t cc bc dch ha nhit cao.

Hnh 2.9. Cc bc dch ha s dng enzyme - amylase chu nhit

Dch tinh bt sau khi c iu chnh hm lng cht kh th cho emzyme
-amylase chu nhit vo. Dch tinh bt ny c bm qua b phn gia nhit hi nc
trc tip nng nhit ln 1050C v gi nhit ny trong thi gian 57 pht
hon ton h ha v ha tan tinh bt to thnh dung dch dextrin ha tan.
Dung dch dextrin ha tan c a v b phn lm mt gim nhit dch
ha xung 950C bt u giai on dch ha th cp. S thy phn lc ny c gi
trong thi gian thch ng nhm gim kch thc ca dextrin bng -amylase xung
mc yu cu 1012DE. Thi gian ny trong khong 90120 pht.
- Nhng yu t nh hng n tnh kinh t ca giai on dch ha:
iu chnh pH l cn thit i vi hiu qu ca giai on dch ha nhit
thp ln nhit cao. pH thp s lm gim tc phn ng thy phn v tnh n nh
ca enzyme. pH cao s sinh ra maltulose, sn phm ph khng cn thit gy nh
hng n hiu qu kinh t.
Khi dch ha s thu nhn c cc maltodextrin gm cc oligosaccharide c cha
t 510 n v glucose. Vic dch ha ngoi mc ch trnh s thoi ha tinh bt cn
c tc dng lm gim nht dung dch v to iu kin thun li cho qu trnh thy
phn.
Trong hu ht cc quy trnh sn xut dng enzyme thng mi dch ha tinh
bt, gi tr DE c khng ch trong khong 812. Qu trnh dch ha t ch s
DE theo yu cu c tin hnh trong thng phn ng duy tr nhit 9095 0C trong
12 gi, dung dch c ng lng dextrose khong 812. Nu ko di thm thi gian
dch ha cng khng c li do khng lm tng hiu sut chuyn ha (do enzyme b
gim hot tnh ng k iu kin nhit cao v thi gian ko di) m li tng mu
sc ca dung dch do ng kh b phn hy. Khi s dng -amylase ca B.
amyloliquefaciens dch ha th nhit ti a khi gia nhit trc khi dch ha
38

khng qu 950C. V vy sau giai on dch ha th phi c thc hin giai on nu

cui cng h ha hon ton nhng ht tinh bt cng u c mt trong mt vi loi
tinh bt. Nu khng th n s gy nn s vn c trong sn phm cui cng trong khi
ch s DE yu cu t c.
Tinh bt c dch ha thng c ng ha nhng mt lng nh c
sy phun bn di dng sn phm maltodextrin.
2.4.3. ng ha
Qu trnh dch ha tin hnh n hm lng ng kh t 1015DE, sau
un dung dch n 1001200C dit enzyme -amylase hoc c th un si dch tinh
bt c dch ha trc khi ng ha gim thnh phn cc cht khng ha tan.
Giai on ng ha l giai on thy phn cc maltodextrin v cc
oligosaccharide thnh ng glucose, maltose v maltotriose. Ty theo loi sn phm
mong mun, qu trnh chuyn ha ny c th c xc tc bi mt hay kt hp nhiu
loi enzyme. Tinh bt dch ha c ch s 812DE thch hp thc hin ng ha
to ra sn phm ng ha l sir glucose, vi tr s DE t 45 ti 98 hoc hn na.
Con s ln nht c sn xut l sir glucose c DE khong 97.
Hin nay, sn phm vi tr s DE cao ny c sn xut bng cch s dng
glucoamylase (cn gi l amyloglucosidase hay -amylase) s phn ct -D-glucose
khi cc lin kt glucan -1,4, -1,6 v -1,3. Glucoamylase hay dng c sn xut
bi ging Aspergillus niger. Ging ny c pH ti thch 4,04,5 v hot ng hiu qu
nht 600C. V th tinh bt phi c lm ngui nhanh ( trnh hin tng amylose
kt hp to v trn b mt dch tinh bt) v iu chnh pH ca n trc khi b sung
glucoamylase.
Theo l thuyt, tinh bt dch ha cn thn ti DE khong 812 c th c
thy phn hon ton bi glucoamylase sn sinh ra mt hn hp cui cng t DE l
100. Trong thc t, iu ny ch c th t c nng cht kh tng i thp.
Tnh ton chi ph ca vic c c sn phm bng phng php bc hi th s dng
nng cht kh 3035% l kinh t. iu ny cho php tr s DE ti a t ti c
l 9698 vi thnh phn glucose l 9597%, 12% maltose v 0,52% isomaltose (D-glucopyranosyl-(1,6)-D-glucose) theo khi lng. Sn phm sir ny c th c s
dng sau khi c c, lm nguyn liu trc tip sn xut sir fructose hoc sn xut
ra ng glucose tinh th.
- Cch tin hnh ng ha nh sau:
Dch thy phn sau khi dch ha, c lm ngui n nhit 60 0C v iu
chnh pH=4,04,5 ri b sung enzyme glucoamylase. Lng glucoamylase s dng
vi t l 0,650,8 lt/tn tinh bt kh.
S ng ha thng c thc hin trong cc thng c cnh khuy rng ln m
mt vi gi y hoc tho sn phm. V vy s lng ph thi gian nu b sung
enzyme khi y thng. Tt nht l nh lng enzyme theo t l c nh hoc b
sung ton b enzyme mc y ban u.
Cng on ng ha mt 72 gi hon tt (vi yu cu ch s DE t ti a,
9698) nhng c th tng nhanh bng cch tng lng enzyme s dng.
Sau khi ng ha xong (khi t c DE ti a), dch thy phn c gia
nhit ln 800C trong 40 pht hoc 850C trong 5 pht dit enzyme. S m thm
na s gy ra s gim tr s DE, cui cng khong 90 DE, nguyn nhn l do s hnh
39

thnh isomaltose nh l s trng hp li cc glucose.

Hng NOVO cung cp sn phm Dextrozyme 225/75L l mt hn hp cn bng
ca glucoamylase v pullulanase, c s dng trong vic sn xut sir glucose hm
lng cao. Hiu qu ca vic s dng kt hp cc loi enzyme c th hin hnh
2.10.

200Ukg-1Aspergillus niger glucoamylase

---------400 U kg-1 A. niger glucoamylase
200Ukg-1 A. niger glucoamylase + 200Ukg-1 Bacillus acidopullulyticus pullulanase

Hnh 2.10. Hiu qu s dng dung dch enzyme khc nhau

trong giai on ng ha
Vic s dng thm cc enzyme ct nhnh (debranching enzymes) s lm tng
nhanh qu trnh ng ha.
Hai loi enzyme ct nhnh ph bin l pullulanase v isoamylase (EC.3.2.1.68).
Loi pullulanase sn xut t ging Baccillus acidopululyticus c th c s dng
di iu kin nh glucoamylase t Aspergillus (600C, pH=4,04,5). Vic s dng
pullulanase cng vi glucoamylase s gim bt lng glucoamylase cn dng v nh
c pullulanase m khng xy ra s tch t cc oligosaccharide giai on cui ca qu
trnh ng ha v tr s DE t cao hn.
Hin nay c th sn xut tinh bt thy phn vi bt k DE no t 1 n 100 v
vi bt c thnh phn no bng cch s dng phi hp cc -amylase vi khun,
fugal--amylase, glucoamylase v pullulanase v iu chnh thi gian phn ng.
2.4.4. Ty mu v lc
Dch thy phn sau khi dit enzyme cn c loi b cc tp cht nh: cht bo,
protein b bin tnh, cc cht mu, v.v
Tp cht trong dch thy phn chia lm hai loi: tp cht c hc v tp cht ha
tan. Tp cht c mang vo do ngun nguyn liu dng sn xut v mt s cht
ha tan to nn do phn ng thy phn. Cc tp cht ha tan ch yu c:
- Mui ca Ca c sn trong nguyn liu;
- Cc cht mu do enzyme a vo, melanoidin sn phm ca m v ng
(acid amin ca enzyme, nguyn liu v phn nh ng to thnh trong qu trnh thy
phn);
40

- Cc hp cht gia tanin v mui st c trong nguyn liu trong qu trnh sn

xut, nh hng ca ng ng thit b to nn.
Cc tp cht c hc c loi b khi dung dch bng cch p lc, cc tp cht
ha tan c loi b khi dung dch bng than hot tnh...
Di y m t cc bc lm sch mt tinh bt ang c s dng mt s nh
my sn xut mt tinh bt:
- Tch cht bo: nu mt sn xut t tinh bt ng th trc khi em lc mt long
th phi qua b phn tch cht bo.
- Lc dung dch mt: thng dng my lc khung bn. tng hiu qu lc nn
dng thm cht tr lc l diatomid. Nhit dung dch ng khi lc 80850C.
- Lm trng mt: mt sau khi lc trong sut nhng c mu vng nu. Mc
vng ph thuc vo iu kin thy phn. lm trng v lm trong sut dung dch
mt, thng dng than hot tnh.
Qu trnh c bn xy ra y l qu trnh hp ph. Lng than hot tnh cn
dng 1% so vi khi lng cht kh ca mt. Ngi ta trn ln mt vi mt lng
than hot tnh nht nh v khuy lin tc sau tch than hot tnh bng my lc p.
Sau khi ty mu, dch thy phn c cho thm bt tr lc (diatomide) v lc
bng thit b lc khung bn. T l bt tr lc dng vo khong 46 kg/tn cht kh.
Bt tr lc c chun b trc bng cch ha trn vi sir hoc vi nc c s
dng lm lp lc ph trong giai on chun b lc. Lp bt lc gip tng cng
vic gi li cc tp cht v than thu c dch thy phn sch.
Sir sau khi lc vn cn cha cc tp cht hu c v v c ha tan (ch yu l
cc mui khong) c trong nguyn liu v cc ha cht b sung vo cc giai on
trc. Phn ln cc tp cht ny tn ti dng ion cn bng phn ly. kh cc tp
cht ny, sir c a qua 3 ct trao i ion.
Trong trao i cation, phn ln cc ion kim loi c hp ph trn cc ht nha
nh m c loi ra khi sir, cc ion H+ t nha chuyn vo sir.
Trong trao i anion, phn ln cc anion nh Cl-, SO42- b hp ph trn nha, cn
ion OH- t nha i vo sir. Ion H+ v ion OH- kt hp vi nhau to thnh nc. Sir
tip tc dn qua ct nha hn hp loi trit cc cht khong ha tan cn st li.
Sau mt thi gian lm vic nht nh, nha trao i ion cn phi c ti sinh.
2.4.5. C c v rt sn phm
Sir c c c n nng cht kh > 71% bng h thng c c chn khng.
chn khng ca thit b (pck) trong khong 650 680mmHg, nhit si ca dung
dch trong thit b (ts) trong khong 60650C.
Sir sau khi c c c a vo cc thng cha sn phm hoc can nha tn
tr hoc xut bn sn phm.
Thng cha sn phm phi t ni thong mt, kh ro, nhit khng qu
0
30 C. Mt tinh bt c ng thnh bao 50kg (bao 2 lp PE bn trong PP bn ngoi)
hoc ng vo cc x nha 25kg, 50kg.
2.5. Cng ngh sn xut sir c cha maltose, sir giu fructose
2.5.1. S tng qut
Cc cng on trong quy trnh sn xut sir c cha maltose, sir giu fructose
41

theo phng php thy phn bng enzyme c trnh by hnh 2.11.

Sir glucose (99DE)

S ng ha

pH7,5
5560oC
Glucose isomerase

S ng phn

97%D-glucose
1,5% maltose
0,5% iso maltose
1% oligosaccharides

pH4,5
Glucoamylase 150U/kg
Pullulanaze, 100U/kg
60oC, 72 gi

95oC, 2 gi

S h ha

H tinh bt
(<1DE)

Dch tinh bt (>1DE)

0,3%D-glucose
2% maltose
97,7% oligosaccharides

pH5,5
FungalPH-amylase
2000 U/kg 50ppm
Ca2+

Sa tinh bt

S dch ha

Bacterial -amylase
1500 U/kg
105oC, 5 pht

S ng ha

Tinh
bt

35% trong nc lnh

pH 6,5
40 ppm Ca2+

Sir fructose
Sir maltose (44DE)

4550% fructose

4%D-glucose
56% maltose
28% maltotriose
12% oligosaccharides

Hnh 2.11. S tng qut cc bc sn xut sir cha maltose v

sir cha hm lng fructose cao
2.5.2. Sn xut sir c cha maltose
a) Cc ng dng ca sir maltose
Trong cng nghip bnh nng, sir maltose c b sung vo thc n sn
xut, nh cc tnh cht d ln men ca n to kt cu tt cho sn phm. Bnh m c b
sung t sir maltose s c n hi tt hn, c v mng hn v gi c ti
trong thi gian di.
i vi sn phm dng kem v cc sn phm ng lnh, sir maltose ngn cn s
kt tinh ca saccharose v lactose, ci thin kt cu (tng mn, chc ca kem v
tnh cht mt m ca sn phm). Sir maltose l cht ngt l tng i vi vic sn
xut kem lnh tri cy v cc loi nc hoa qu p lnh v chng loi tr hoc gim
ng k s xut hin ca nc trn b mt sn phm.
i vi cc sn phm tri cy c c nh cc loi mt tri cy tm ng v mt
cam, sir maltose ngn nga s kt tinh ca ng, gi c mu sc t nhin ca tri
cy, bo m mt kt cu ph hp, mt mi thm d chu v lm ni bt hng v.
b) Cc loi sir maltose
- Sir c hm lng maltose cao (4050DE, 4060% maltose, 27% glucose
(tnh theo khi lng)) c khuynh hng khng kt tinh, thm ch di 00C v tng
42

i khng ht m, ngt nh. Chng c s dng trong sn xut ko cng v cc

mn n ng lnh.
- Loi sir hm lng maltose siu cao cha 70% maltose, 8% glucose, 2%
maltotriose.
- Sir c hm lng ng chuyn ha cao (6070 DE, 3037% maltose,
3543% glucose, 10% maltotriose, 15% cc oligosaccharide khc (tnh theo khi
lng) n nh khng kt tinh nhit trn 40C v nng cht kh
8083%. Chng c s dng sn xut ko mm v trong cng nghip bnh
nng, ru bia v nc gii kht.
c) K thut sn xut
Quy trnh cng ngh bao gm cc cng on tng t nh i vi sn xut sir
glucose. giai on ng ha th khc mt s iu kin cng ngh. y ch trnh
by cng on ng ha. Sau khi ng ha xong th tin hnh lc ty mu, trao i
ion
Theo truyn thng, sir maltose c sn xut bng cch thy phn tinh bt nh
enzyme -amylase ca la mch. Cc enzyme -amylase phn gii cc lin kt -1,4
m khng phn gii lin kt -1,6. Ngy nay enzyme -amylase t la mch khng
c thc hin sn xut sir maltose trn quy m ln v tng i t v khng n
nh nhit v d dng b c ch bi ng v cc kim loi nng khc. thay th,
ngi ta s dng fungal--amylase do hng NOVO sn xut di dng thng mi l
Fungamyl 800L.
* Sir hm lng maltose cao (High Maltose Syrups)
Sau khi tinh bt c dch ha c nng cht kh 35%, DE khong 11,
ng ha ch s dng fugal--amylase (dng thng phm l Fungamyl 800L). S
ng ha xy ra thi gian 4248 gi, pH=5,5 v nhit phn ng l 550C. T l
Fungamyl 800L l 300g/tn cht kh, b sung mt lng ion Ca2+ khong 50ppm. Sau
khi ng ha xong th nng nhit ln 85900C v gi trong 5 pht dit enzyme.
* Sir hm lng maltose siu cao (Extra-High Maltose Syrups)
Sau khi tinh bt c dch ha c nng cht kh 30%, DE khong 11,
ng ha bng vic kt hp hai loi enzyme l -amylase v pullulanase (NOVO c
hai loi tng ng l Maltogenase 4000L v Promozyme 200L). S ng ha xy ra
trong thi gian 4248 gi, pH=5,5 v nhit phn ng l 600C. T l Maltogenase
4000L l 2 kg/tn cht kh v Promozyme 200L l 2 kg/tn cht kh. Sau khi ng
ha xong th nng nhit ln 8590oC v gi trong 5 pht dit enzyme.
* Sir hm lng ng chuyn ha cao (High conversion Syrups)
Sir c hm lng ng chuyn ha cao c sn xut t tinh bt dch ha
c nng cht kh 3045%, DE khong 11, bng cch s dng kt hp gia fugal-amylase (Fungamyl 800L) v glucoamylase (AMG 300L). S ng ha xy ra trong
thi gian 21 gi, pH=5,0 v nhit phn ng l 550C. T l Fungamyl 800L l
300g/tn cht kh v AMG 300L l 150ml/tn cht kh.
p ng yu cu k thut ca khch hng th iu chnh hot ng ca hai
enzyme nhng iu chc chn l khi c s dng glucoamylase th hm lng glucose
ca sn phm cui cng s cao hn hm lng glucose ca sir c maltose cao (ch s
dng fugal--amylase).
Khi thnh phn sn phm t yu cu th gia nhit ln 85900C v gi trong 5
43

pht ngng phn ng.

2.5.3. Sn xut sir cha hm lng fructose cao
Vo nhng nm t 19501960, glucoamylase tr thnh mt loi nguyn liu
chnh trong vic sn xut sir glucose c ch s DE cao. Sir glucose cn khim
khuyt v mc tiu thng mi: D-glucose ch ngt khong 70% so vi ng
saccharose v n cng tng i t ha tan. Sir glucose ch s 97DE nng
thng mi (71%) phi gi m chng kt tinh hoc phi lm long gim nng
m iu ny li khng an ton v l mi trng thun li cho vi sinh vt pht trin.
Fructose c ngt cao hn glucose v ha tan cao hn 2 ln so vi glucose
nhit thp. V vy, s bin i 50% glucose thnh fructose khc phc c c 2
khim khuyt nu trn, gi cho sir n nh v ngt tng t nh dung dich
saccharose cng nng .
bin i ng glucose thnh ng fructose, ngi ta s dng phng php
ng phn glucose.
a) S ng phn glucose thnh fructose bng phng php ha hc
ng phn theo phng php ha hc khng kinh t, cho hiu sut thp v to ra
nhiu sn phm ph. V d 0,1M glucose ng phn ha bng 1,22M KOH 5 0C
trong kh nitrogen trong thi gian 3 thng cho hiu sut 5% fructose nhng ch c 7%
glucose sau phn ng l khng thay i, cn phn ln b chuyn ha thnh cc
hydroxy acid khc nhau.
b) S ng phn glucose thnh fructose trong qu trnh ng phn
Trong qu trnh ng phn, c 2 loi ng ny u b phosphat ha. Vic s
dng enzyme phosphohexose isomerase nh l mt enzyme thng mi c th b loi
tr bi v i hi phi c ATP cn thit hot ha glucose v v c 2 enzyme
(hexokinase v fructose-6-phosphatase) cng s cn c hon thnh vic chuyn ha.
c) S ng phn glucose thnh fructose bng enzyme ng phn glucose
Hin nay ngi ta bit mt s loi vi sinh vt, ch yu l vi khun, c th sn
sinh ra enzyme ng phn glucose (glucose isomerase). Hnh 2.12 minh ha s ng
phn quang hc ca glucose nh xc tc ca enzyme glucose isomerase

Hnh 2.12. ng phn glucose

Enzyme c tnh thng mi c sn xut t Actinoplanes missouriensis,
Bacillus coagulans v mt s loi Streptomyces khc. Chng l nhng enzyme d
thun ha, chng li s bin tnh nhit tt v hot ng nng c cht cao m iu
lm gia tng li ch nh s n nh ca enzyme nhit lm vic cao hn.
Enzyme ng phn glucose (glucose isomerase) l enzyme ni bo nhng khng cn
chit tch v tinh ch chng trc khi s dng. Tt c cc enzyme ng phn glucose
c s dng dng c nh hot ng trong qu trnh lin tc.
44

iu kin lm vic: Nng c cht cao (3545% cht kh, 9397% glucose);
Nhit 55600C, pH iu chnh ti 7,78,0 bng cch b sung natri carbonat; B
sung MgSO4 duy tr hot ca enzyme.
Ion Ca2+ ginh v tr lin kt ca ion Mg2+ trong enzyme, nguyn nhn ca s c
ch enzyme. mc ny, dng c cht thng t c 3mM ion Mg 2+ l bnh thng.
nng Ca cao hn, t l Mg2+/Ca2+ c khuyn co nn l 1/2. S vt qu gii
hn Mg2+ l khng kinh t v cng thm n vo lm cho s tinh ch cng lu v chi ph
cng tng.
- Dung dch c cht c tinh ch mt cch thch hp sao cho khng c vt liu
khng tan v cc tp cht khc m c th lm v hot enzyme bi cc iu kin ha
hc (cht km hm) hoc vt l (cht ngn chn). Vt liu khng tan c tch b bng
cch lc, i khi sau khi x l vi cht to kt ta bng v cc cht ha tan c tch
bng nha trao i ion v ht than hot tnh. Thc hin nh th, kh nng c ch
enzyme vn cn v nguyn nhn l sn phm ph b oxy ha bi oxy phn t. C th
loi tr nguyn nhn trn bng tch kh trong c cht bng chn khng nhit ng
ha hoc b sung mui SO3- nng thp (<50 ppm).
Theo l thuyt, hm lng fructose t ti a khong 51%. Tuy vy, t n
hm lng tn nhiu thi gian nn hu ht cc nh sn xut iu chnh tc dng
chy sao cho t sn phm 4246% (theo khi lng) fructose (cn tha li 4751%
(theo khi lng) glucose). sn xut 100 tn cht kh sir fructose 42%/ngy, cn
mt lp m cha enzyme c th tch khong 4m3.
Hot tnh enzyme gim xung theo quy lut cn bng bc mt. Bnh thng, mt
m enzyme c thi b khi hot ca n gim xung cn 1/8 so vi gi tr ban u.
duy tr hm lng fructose khng i trong sn phm, tc dng np liu c
iu chnh theo hot ca enzyme. Trong thi gian sng ca mnh, 1 kg enzyme c
nh ng phn ha glucose s sn xut 1011 tn sir fructose 42% (theo cht kh).
Sau khi ng phn ha, pH ca sir c h thp n 45 v n c tinh ch
bng sc k trao i ion v x l vi than hot tnh. Sau c bc hi nng nng
ln n 70% cht kh.
i vi nhiu ng dng, sir 42% fructose l hon ton tha mn yu cu nhng
n khng ph hp vi tiu chun i hi cao ca cht lng nc gii kht ngt
(khng cn) nhm thay th cho ng saccharose. s dng trong nc ung cola
tt hn, i hi sir c hm lng 55% fructose. Sn phm ny c sn xut bng
cch dng ct sc k cha khong cht zeolit hoc nha trao i ion cha mui Ca
hp ph v tch ri fructose khi cc thnh phn khc.
Qu trnh tch phn on, mc d v c bn rt n gin, ch kinh t nu nh
hot ng lin tc. Dng fructose (90% fructose, 9% glucose-tnh theo khi lng)
trn ln vi sir 42% fructose cho sn phm cn thit fructose nng 55%.
Sir hm lng fructose cao c th thay th ng saccharose ni m ng
saccharose s dng di dng dung dch nhng chng khng thch ng cho vic thay
th saccharose tinh th.
3. CNG NGH SN XUT BNH M
3.1. Nguyn liu sn xut bnh m
3.1.1. Bt m
Bt m l nguyn liu chnh sn xut bnh m, c ch bin t ht la m.
45

Bt m c hai loi: bt m trng v bt m en. Ngun nguyn liu ch yu ca nc

ta l nhp t nc ngoi (nhp bt m v la m) v ta ch nhp loi la m trng.
La m trng c hai loi: loi cng v loi mm. La m cng c cht lng cao
hn. Bt m en l loi bt c xay mn t ht la mch en. Hm lng protein gn
vi protein ca bt m trng nhng trong bt m en c cha cc cht nha lm cn
tr s hnh thnh gluten. V vy, bt m en rt t c s dng v cc bnh m lm
t bt nho ca bt m en cho th tch nh.
a) Thnh phn ha hc ca bt m
Thnh phn ca bt m gm glucid, protein, lipid, vitamin, enzyme (chim
8385%) v phn cn li gm nc v mui khong. Bng 2.10 th hin hm lng
ca cc thnh phn trong bt m.
Bng 2.10. Hm lng mt s thnh phn c bn ca bt m trng
Thnh
phn

Hm lng
(%)

Thnh
phn

Hm lng
(%)

Thnh phn

Hm lng
(%)

Tinh bt

6570%

ng

11.5%

Cellulose

0,2%

Protein

1014%

Cht bo

11.5%

Cht khong

0.30,9%

b) Tnh cht ca cc thnh phn chnh trong bt m

* Glucid
Bt m c hm lng glucid cao 6570%. Cc glucid t nhiu u c nh hng
n cht lng bnh. ng rt cn thit cho qu trnh ln men giai on u. Tinh
bt khi nng b h ha mt phn v ht nc, v vy rut bnh kh v n hi. ng
thi tinh bt cng vi protein to gel tinh bt protein m bo tnh cht c l ca
sn phm nh n hi, cng v tng kh nng gi nc ca protein. Dextrin v
pentosan c nh hng xu n cht lng bnh. Cellulose v hemicellulose trong bt
cng t cng tt v c th ngi khng th tiu ha c.
* Protein
- Protein ca bt m ch yu l gliadin v glutenin, hai nhm ny chim ti
7085% tng lng protein v c gi chung l protein gluten; Tnh ha tan ca n
khng ging albumin v globulin (hnh 2.13).
PROTEIN BT M

Gliadin

Glutenin

Albumin

Globulin

Ha tan trong Ha tan trong Ha tan trong Ha tan trong

ru
acid long
nc
nc mui

GLUTEN
Hnh 2.13. Cc protein bt m
- Khi nho bt gliadin v glutenin ht nc to thnh mng phn b u trong
khi bt nho. Mng ny va dai va n hi c gi l gluten.
46

- Tnh cht c bn ca bt m ph thuc vo tnh cht ca gluten, bao gm:

+ Tnh d ko dn lm cho mng c th thay i c hnh dng.
+ Tnh khng thm kh lm cho mng gi li c cc kh khi ln men hoc khi
nng v mng trng phng c.
+ Tnh n hi cng gp phn gi kh v hnh thnh mt cu trc xp cho sn
phm.
+ Kh nng gi nc cao, do lm cho sn phm c mm sau khi nng.
* Lipid
- Hm lng lipid trong bt m khong 23%, trong 3/4 l cht bo trung
tnh, cn li l phosphatide, sterin v sc t, cc vitamin tan trong cht bo.
- Trong qu trnh bo qun bt m, cht bo d b phn hy nh hng ti v ca
bt v acid ca bt, ng thi nh hng n tnh cht ca gluten.
- Trong bt m c khong 0,40,7% phosphatide c tc dng lm tng cht
lng bnh.
* Enzyme
- Trong bt m c cha nhiu loi enzyme lm nh hng n cht lng ca
bt, trong enzyme thy phn protein v tinh bt c nh hng nhiu nht. Cc
enzyme thy phn protein c tc ng khng tt n s to thnh gluten. Enzyme thy
phn tinh bt to iu kin tng hm lng ng trong bt.
- Ngoi 2 loi enzyme trn, trong bt m cn c enzyme lipase, lipooxydase,
tirozinase cng nh hng ti cht lng bnh.
c) Chc nng bt m trong sn xut bnh
- Bt m l nguyn liu chnh rt quan trng trong sn xut bnh. Bt m gp
phn trong vic to s lng v cu trc cng nh kt cu b mt v hng v ca
bnh nng.
- Cc chc nng chnh ca bt m th hin bng chc nng ca protein bt m:
Kh nng hp th nc ca bt nho;
Kh nng to thnh gluten trong bt trn bnh;
Kh nng co gin v n hi ca bt trn;
Kh nng gi kh.
d) Cc loi bt m v cc yu cu ca bt m trong sn xut bnh m
- Cc loi bt m
+ Bt m ton phn l bt c sn xut t 100% ht la m. Bng cch b sung
gluten tinh m (Vital wheat gluten) vo thc n ca mnh cc nh lm bnh dng sn
xut bnh m trng (White whole wheat Bread) cht lng cao.
+ Bt m thng thng l tt c cc bt c sn xut sau khi mt phn nh bn
ngoi (cm v phi) c tch loi. 100 kg ht la m s sn xut khong 72 kg bt
thng thng. Bt thng thng tng ng vi cc loi bt a chc nng (all
purpose) c bn cc tp ha.
+ Bt m patent (sng ch) l loi bt c tinh ch mc cao. Bt ny l
phn cn li sau khi tt c bt m trong c ly ra. Bt patent c ch bin t
phn ni nh ca ht la m m protein c cht lng tt nht nm . 100 kg ht
la m s sn xut ch khong 40 n 60 kg bt patent v cc phn bt gia cn li
47

s phi vo bt m trong.
+ Bt m trong l mt phn bt cn li sau khi bt patent c tch ra. Bt
trong ni chung cha t l %protein cao hn cc loi bt khc, nhng cht lung
protein thp hn. Loi bt ny ni chung sn xut bnh m Php. N cng c cc
nh lm bnh phi trn vi bt m v bt la mch en sn xut cc bnh m c
th tch ln hn.
- Ty trng v hon thin bt: sn xut bnh m cht lng t bt c
nghin ti cn phi gi cho chn bt hoc n nh bt trong kho khong 1 thng. Cc
tc nhn lm trng v hon thin c s dng lm chn v lm trng bt mt cch
nhn to, kt qu l bt c th c s dng ngay lp tc sau khi nghin sn xut
sn phm c cht lng.
- mnh ca bt: L kh nng ca bt c th to ra cc bnh m c phng
tt. Bt phi c protein vi hm lng v cht lng cao c th gi li kh v c
lng ng t nhin cng nh cc enzyme diastase (xc tc thy phn tinh bt thnh
ng) sn sinh ng t tinh bt cho men s dng trong vic sn sinh lng
kh ng u.
- bn chc ca bt: L kh nng bt c th cho ra sn phm c cht lng
trong trng hp m thi gian ln men b qu mc v thm ch trong trng hp nho
bt qu mc.
- Lm giu bt: l qu trnh b sung thay th cc vitamin v khong cht b mt
i trong giai on nghin ht. Hu ht cc vitamin v khong cht nm phn bn ngoi
ca ht la m, do hu ht cc phn bn ngoi ca ht la m khng dng sn xut
cc phn bt gia, nn cc cht thit yu ny phi c b sung. Bt m ton phn
l trng hp ngoi l.
- Enzyme trong bt: hai enzyme quan trng nht trong bt l protease v diastase.
Protease c tc ng quan trng n gluten, nh hng n tnh n hi v kh nng
gi kh trong sut qu trnh ln men ca gluten. Diastase chuyn i s t tinh bt
trong bt thnh dextrin v ng maltose. Mt s bt m khng c lng enzyme
diastate do iu kin thi tit trong thi k cy la m pht trin. Bt ht la m ny
mm c th c cc nh sn xut bt b sung vo bt hoc cc nh lm bnh c th
cho thm malt ny mm c chun b mt cch c bit vo thc n lm bnh
ca h.
3.1.2. Nc
Nc l thnh phn c bn trong bnh m nng. Khng th lm ra bnh m
m khng c nc. C mt s loi nc: nc cng sn xut bnh m c cht lng
tt hn cc loi nc khc; nc mm lm yu gluten trong sut qu trnh nho trn
v ln men. Vic ny c th c hiu chnh mt vi mc bng cch tng t l
mui hoc thm thc phm men c nhiu cht khong vo trong thc n.
Nc c tnh kim l nguy him nht, bi v n khng ch lm yu gluten m cn
lm cho qu trnh ln men b chm li. Men a thch mi trng acid nh lc ny kh
nng hot ng ca n l tt nht. S lm yu gluten v vic cn tr m nh hng
n men c th c khc phc bng cch b sung mt thnh phn c tnh acid nh
dm (acid acetic) hoc acid lactic. Cc dng c bit ca thc phm men c nhiu cht
khong c pht trin hiu chnh vn ny.
3.1.3. Men
L hn hp sinh khi trong c cha nm men Saccharomyces cerevisiae.
48

Chc nng ca men: Men to kh CO2 trong v bt trn; Men lm chn hay pht trin
bt trn; Men cng to ra hng v. Cc dng nm men thng mi thng l:
- Kem nm men (Cream yeast) l mt dng men ca cc th lm bnh hay dng
gn ging cht lng, dng men ny phi c gi nhit lnh. Khi s dng, c th
cho trc tip vo hn hp lm bnh.
- Men nn (Compressed yeast) c hnh thnh bng cch lc kem nm men
di p lc thu c sn phm c nng cht kh khong 30%. Men ny c
bo qun trong t lnh v c s dng trong vng 3 tun.
- Men kh hot ha (Active dry yeast (ADY)) c sn xut bng cch p n
men nn thng qua mt tm thp c l. Kt qu thu c nhng si mng sy kh.
Nhng si ny b b gy thnh nhng ht nh d thi sau khi sy thm na. Ty thuc
vo cc bc x l tip theo v cch ng gi, men kh hot ha c th c thi hn s
dng hn mt nm. Tuy nhin, khi s dng cn phi hot ha bng nc m hoc
nc m c b sung ng nhm thc y s thm thu ca t bo nm men v hot
lc ca nm men.
- Men kh hot lc cao (High activity dry yeast (HADY) (men kh hot ng
ngay (instant active dry yeast, IADY) l mt sn phm tng t, nh ci thin cc k
thut sy kh nn cho mt sn phm c c ht nh hn khng cn phi hot ha bng
nc trc khi s dng v do c th cho trc tip vo hn hp bt lm bnh.
Cc loi men trn ni chung u cho kt qu nh . Tuy nhin phn ln cc nh
sn xut bnh quy m ln thng s dng men nn trong thc n lm bnh ca h.
Lng men kh s dng ch bng mt na men nn.
Enzyme trong men gm c invertase, maltase, zymase v protease. C mt vi
loi khc nhng chng khng quan trng trong sn xut bnh thuc nhm bt nho ln
men.
Enzyme protease trong men ch hot ng nu thnh t bo ca men b ph hy
trong vi trng hp, khi enzyme ny c th xuyn qua thnh t bo nm men.
Trong thc t lun lun c mt vi t bo men b h hng c bit l men kh, thng
b hng trong cng on lm kh hoc trong men c mt t men gi. Nu enzyme
protease xuyn thng thnh t bo ca men n s lm yu gluten.
Enzyme invertase l mt enzyme ni bo, saccharose (ng ma hoc ng c
ci) khi ha tan vo thnh t bo v b chuyn i thnh glucose v fructose m sau
b chuyn i tip bi enzyme zymase.
Maltase tc ng vo ng maltose. ng maltose b thay i thnh 2 phn t
ng n.
Zymase l enzyme thay i cc ng n gin, glucose v fructose thnh cn
v kh CO2, mt vi este m s sinh ra hng thm v v c nht v nh ca bnh m;
kh c sinh ra s lm tng th tch bt nho.
3.1.4. Mui
L mt yu t cn thit khc trong sn xut ra bnh m c cht lng tt. Mui
c chc nng iu chnh qu trnh ln men. Qu t mui s lm cho bt nho b ln
men qu nhanh v ln xn, qu nhiu mui s lm chm qu trnh ln men. Mui l
mt thnh phn tc ng mnh do vy phi dng ht sc ng t l khi phi hp vi
cc thnh phn khc vo bt nho. Vi mt t l thch hp, mui s cho mt kt cu tt
bi v n tng cng bn ca gluten v lm cho bt nho chn hon ton trong sut
49

qu trnh ln men.
Mui cng ngn chn s pht trin ca men di v vi khun, gip kt cu rut
bnh trng hn v mn hn v em n mi v v hng thm cho bnh m.
3.1.5. Cc thnh phn lm tng cht lng v gi tr dinh dng
a) ng v chc nng ca ng trong sn xut bnh m
* Cc loi ng
ng ma hoc c ci v c bn l nh nhau.
Chng u l ng saccharose v phi chuyn i thnh ng n nh tc
dng ca enzyme invertase trc khi men c th s dng bin i chng thnh kh
CO2 v cn bi enzyme zymase.
Dextrose: c bit nh l ng tinh bt, c sn xut bng cch thy phn
tinh bt thnh ng. N c th thay th ng ma hoc ng c ci trong sn xut
bnh m, tuy nhin ngt ca n ch bng 72 khi so snh vi ngt ca ng ma
l 100.
Fructose hoc levulose, c tm thy trong tri cy, mt tinh bt, v mt ong l
ng nghch o hoc ng kh ngha l n lm quay nh sng phn cc sang tri
trong khi dextrose lm quay nh sng phn cc sang phi. Fructose hm lng cao
hin nay c sn xut t tinh bt ng, l mt cht c ngt cao hn cc loi ng
khc (172 khi so vi saccharose l 100).
ng Lactose l ng c tm thy trong sa v n khng b ln men bi cc
men dng lm bnh. Sau khi nng n cn li trong bnh m thnh phm. ngt ca
n l rt thp so vi cc loi ng khc.
* Chc nng ca ng: ng khng c xem l thnh phn thit yu trong
cng ngh bnh m. iu ny l do bt m cha mt lng nh ng t nhin v
mt t tinh bt c th c chuyn i thnh ng trong sut qu trnh ln men.
Nhng ng c nhiu chc nng quan trng. Mt vi dng ng c b sung
vo bt nho c bin i thnh kh CO2 v cn nh cc enzyme ca men, cung cp
ngt cn thit, gip to ra mu nu vng ca v bnh, ci thin kt cu ca rut
bnh, gip gi m trong rut v b sung thm gi tr dinh dng cho bnh m. T l
ng cao c s dng trong cc bt nho ngt v bt nho lm bnh Danish. ng
lm chm hot ng ca men, l l do ti sao khi tng t l ng trong bt nho t
l men tng tng ng.
b) Sa
Cch y mt vi nm sa kh khng bo l dng sa thng c dng lm
bnh m, nhng ngy nay n tr nn qu t dng bi hu ht cc nh lm bnh m
u bn. thay th, h s dng cht thay th sa v d nh dng whey sa (cht
lng cn li sau khi sa chua ng li) kt hp vi bt u nnh.
Sa c nhiu chc nng: C tc dng n nh qu trnh ln men, ngn chn men
di; Ci thin mu ca v bnh nh ng lactose trong sa. ng lactose khng b
ln men di tc dng ca men lm bnh, v th gp phn ci thin kt cu, mu,
hng v v ko di cht lng ca bnh m. Nu dng sa kh khng bo lm bnh
m th cn phi c gia nhit n nhit cao trong sut giai on sy git
cht cc vi khun m lm yu gluten trong bt nho. Sa c sy bi cng ngh sy
chn khng phi c x l nhit thch hp trc khi c sy kh nu khng th kh
khn ln c th gp phi trong cng on nho trn v ln men bt nho.
50

c) Shortening
L dng cht bo c ch bin t nhiu ngun. Gn nh bt c dng shortening
no c s dng lm bnh m u c kt qu tha ng.
Chc nng ca shortening: Shortening tc dng nh l mt cht bi trn trong
bt nho, lm bt nho d thao tc hn, gim dnh v gim lng bt m lm bt
o cn thit trong giai on to hnh. Khi s dng shortening, bt nho gin n d
dng hn v mt hn. Trong cc sn phm bnh nng lm cho v bnh mm hn,
ci thin cht lng v gp phn lm rut bnh mm v dai. Nh tc dng gim bt
cm trong bt m ton phn, gn nh khng th lm ra bnh m t bt m ton phn
vi th tch c th chp nhn c m khng dng shortening trong thc n.
d) Cc thnh phn ty chn
sn xut ra cc loi bnh m khc nhau vi cht lng khc nhau, cn phi c
cc thnh phn ty chn khc nhau. Cc thnh phn ny to nn tnh ng dng ca
cc loi sn phm v tng thm nhiu li ch khc na, v d nh h tr i vi vic
tng bn chc hoc gip tha mn nhu cu ca ngi tiu dng v hng v v ca
bnh m.
- Thc phm men cht khong (mineral yeast food)
c thm vo n nh nc bng cch b sung cc mui khong, rt cn
thit trong qu trnh ln men v n nh trng thi bt nho. Cc mui khong c tc
ng quan trng i vi nc mm v cc mui acid, trung ha tnh kim ca nc
kim l loi nc rt nguy him i vi men v gluten. Bt nho c b sung thc
phm men khong thng khng dnh v rt mm. My mc chy t s c v chng s
to nn s t do ca cc ti kh. Di y l mt vi c tnh m bnh m c ci
thin khi s dng thc phm men khong: th tch bnh to hn v d nng hn,
mu sc rut bnh v kt cu c ci thin, mu v bnh tt hn v ng u hn
nhiu.
- Cc enzyme lm chc bt nho
Bt m cha khong 23% pentosan m phn st li ca v t bo cha loi b
ht khi nghin ht la m i vo trong bt m. Khi enzyme xylanase c b sung
vo bt nho, n phn nh pentosan kt qu l lm chc bt nho v ci thin sn
phm bnh nng. Enzyme xylanase cng lm tng mnh ca bt nho lm t
nhiu loi bt ca cc ht ng cc. y l enzyme c tc ng mnh v th ch cn 100
n 200 phn triu c s dng c th t c kt qu mong mun. Hin nay c
nhiu enzyme c gii thiu trong sn xut bnh (bng 2.11). Thun li khi s
dng enzyme thay th cc ha cht v enzyme c sn xut t cc nguyn liu t
nhin, nn nhiu ngi thch s dng hn s dng ha cht.
Bng 2.11. Cc enzyme s dng trong bnh
Enzyme
Fungal amylase
Maltogenic
amylase
Glucose oxydase

Ngun gc
Aspergillus
oryzae
Bacillus subtilis

nh hng
Ti u ha qu trnh ln men nhm thu
c cu trc l hng rut bnh u v th
tch bnh to hn
Ci thin thi hn s dng

Aspergillus v
Penicillum

Oxy ha cc nhm sulphydryl t do trong

gluten nhm lm yu chng; bt nho tt
51

nh hng
hn v n hi hn
Lipase
Ci thin tnh trng bt nho bng cch sn
sinh ra cc t bo kh nh hn v kt cu
mt hn v mu rut bnh trng hn
Lipoxygenase
Lm trng v lm chc bt nho
Xylanase
Trichoderma
Ci thin tnh trng bt nho. D thao tc
longibrachiatum bng tay hn v cu trc rut bnh cng ci
thin hn
Fungal Protease
Aspergillus
Lm yu gluten nhm cung cp c tnh
oryzae
do cn thit i vi bt nho bnh quy.
- Sir malt t ht ng cc (ng nha)
Thng s dng cc loi hot amylase thp, hot amylase cao v khng c
hot amylase ph thuc vo s lng enzyme amylase c trong . Malt hm lng
amylase thp c sn xut s dng cho bt m c tng s enzyme amylase hp l.
Malt hm lng amylase cao c s dng cho bt c tng s enzyme amylase tng
i thp; Malt khng c enzyme amylase c s dng cho bt c tng s enzyme
amylase tng i cao. Tng s enzyme cha trong malt c khng ch bi nh sn
xut bng cch gia nhit malt cc nhit khc nhau trong sut qu trnh sn xut.
Sir malt c c c thnh sn phm nh qu trnh tch nc t malt i mch v cc
ht ng cc khc. Ngoi vic b sung thm enzyme amylase, malt cng cha enzyme
m tc ng vo vic iu chnh hot ng phn gii protein ca bt nho b vo
cc bt c hot thy phn protein khc nhau. Malt c hm lng amylase cao th
cng cao v hot thy phn protein v ngc li. Nh cp chng trc,
cc enzyme amylase chuyn ha tinh bt thnh dextrin v ng maltose trong khi
enzyme protease c tc ng quan trng i vi gluten trong bt nho. Ngoi vic
thm cc chc nng enzyme, sir malt t ht ng cc cha hm lng ng maltose
c th ln men cao cng nh protein ha tan v cc mui t nhin cao m s l cht
dinh dng c gi tr cho men.
3.1.6. Cc thnh phn ko di thi hn s dng ca bnh m
a) S mau hng ca sn phm bnh nng v s nhim mc
C 3 cch lm gim cht lng sn phm bnh nng: l s li bt (lm cng
rut bnh), b nhim mc v men.
n gin v d xy ra nht l rut bnh thay i trng thi (rut bnh tr nn
kh cng). S cng ln ca rut bnh l qu trnh cc phn t tinh bt b bin i v
co lai khi nhit thp. Cc phn t tinh bt l mt chui di cc carbon, hydro v
oxy m chng c th gin ra khi nng v khi n cho cm gic mm mi. Do lnh,
cc chui ny co li v v th tr nn cng ta thng gi l hng (c). Theo kinh
nghim dn gian, khi sn phm c (ngui) c lm nng n s mm li. Cc chui
tinh bt s gin n tr li. Khi lnh cc chui tinh bt s co li v tr nn cng.
b) Cc thnh phn ko di thi hn s dng sn phm
- Cc cht nh ha
Trong mt vi nm qua cc nh lm bnh s dng cc cht nh ha m thng
gi l cht lm mm bnh m sn xut bnh m m s gi c mm trong thi
gian di hn. Cht ny c b sung vo bt nho trong giai on nho trn. Cc loi
Enzyme

Ngun gc

52

ph bin thng dng l monoglyceride, sodium stearoyl lactate (v cht tng t

calcium stearoyl lactate) k hiu ph gia l E481. Tc dng lm mm xy ra sau khi
bnh c nng.
Chng hn, bnh m c b sung khoai ty s lu hng hn bi v khoai ty c tc
dng nh mt cht chng hng. Mt vi cht chng hng cng thc hin chc nng n
nh bt nho hoc lm bn bt nho.
- Cht chng mc
V sinh ng vai tr quan trng ngn nga mc trong bnh m. Bo t mc
khng sng st nhit nng. Phn trong ca bnh m, khi t n nhit l
khong 991000C s tiu dit bt c t bo nm mc no hin din trong bt nho. V
th bnh m v cc sn phm bnh nng khc ch c th c nm mc sau khi chng
ra khi l. Mt vi ni c nguy c nhim nm mc l kho cha, my ct bnh tip
xc trc tip vi phn bn trong ca bnh m m y c m v cht dinh dng
cho mc pht trin. Bo t mc pht trin mnh trong vng ti.
C th ko di thi gian hn ch t tn cng ca nm mc mt vi ngy bng
cch s dng cht chng mc nh l propionat Ca (CH3CH2COO)2Ca i vi cc sn
phm lm n nh men v propionat natri cho cc sn phm lm n nh thuc n ha
hc. Cc mui prionat hin nay c s dng trong nhiu thc phm, nhng vi lng
rt nh. Cht dit mc phn ng nh l mt cht kim trong bt nho v do men khng
thch mi trng kim, thc phm men khong, ph gia monocalciumphosphat (E341)
c b sung vo bt nho. Monocalciumphosphat phn ng nh l mt acid trong bt
nho v th trung ha tnh kim do cc mui propionat to ra. Cng c th dng dm
vi liu lng thch hp.
Cht chng mc c gi l cht hn ch mc bi v n khng c s dng
dit mc. Chng ch ngn chn s pht trin ca mc. Bnh m vn s b mc nh
thng nu mi trng m v m. Lng mui propionat Ca s dng trong bnh
m thay i ty theo kh hu, ma trong nm hoc ty loi sn phm.
* Cc loi v mu ca mc: C nhiu dng mc khc nhau v nhiu mu sc
khc nhau, bo t mc thc t c khp ni, do chng rt b v c mang i bi
khng kh. Bo t mc rt ging cc ht ging, khi chng n tip xc vi thc phm
thch hp, m v m, bo t s sinh ra cc t bo nm mc m chng ta c th nhn
thy bng mt thng.
* Nht (nt): Nt l mt bnh ca bnh m do vi khun Baccillus mesenterricus.
Bnh ny s b gy cc t bo ca bnh m v to ra dnh. Khi rut bnh m dnh
li vi nhau, li ko tng phn, tr nn nht nhp, chng c vt nh qu da chn nu.
Vi khun c th c trong cc thnh phn c bit l bt v men. Tr mc ra, bo t vi
khun khng b tiu dit bi nhit nng, Cc mui propionat Ca, natri hoc c th
c s dng trong bt nho ko di thi hn s dng ca sn phm. Nu cc nh
lm bnh ngi v sinh vi cc ha cht c bit th h c th dng hi nc v sinh.
3.2. Quy trnh cng ngh sn xut bnh m
3.2.1. S quy trnh
Cng ngh sn xut bnh m pht trin ti mc hon chnh vi nhiu quy
trnh khc nhau ty theo loi bnh v qui m sn xut. Tuy nhin, tt c cc cng ngh
lm bnh m u tun th 4 bc then cht: to khi bt nho, ln men, to hnh,
nng c minh ha trong s quy trnh cng ngh tng qut hnh 2.14.
53

Nguyn
liu
Chun b nguyn
liu
To khi bt nho
Ln men
To hnh
Nng
Lm
ngui
ng gi
Sn phm
Hnh 2.14. S quy trnh tng qut cng ngh sn xut bnh m
Hin nay c 2 phng php sn xut bnh m c s dng ph bin: phng
php sn xut truyn thng (ln men vi s lng ln) v php hin i (phng php
Chorleywood), thay i ty theo tng nh sn xut nhng cc bc c bn vn lun
tn ti trong bt c quy trnh sn xut no.
3.2.2. Phng php ln men s lng ln (Bulk Fermentation Process (BFP))
BFP l phng php truyn thng. Tt c cc thnh phn nguyn liu c phi
trn vi nhau to thnh khi bt nho v sau ln men. Trong sut qu trnh
ln men bt nho thay i t khi bt c cng thnh khi bt do mm n hi cao.
Thi gian ln men thu c khi bt nh mong mun ph thuc vo lng men s
dng v nhit ca bt nho.
Cng ngh lm bnh m truyn thng ch yu s dng phng php BFP. Theo
phng php ny khi bt nho c ln men trong thi gian di sau khi nho trn.
Cc c im chnh ca phng php ny l:
- Nho trn cc thnh phn thng c thc hin tc thp (c th thc hin
bng tay), nhm phi trn cc thnh phn vi nhau thnh mt khi bt nho ng nht.
- yn bt nho ti cc thng cha ln trong thi gian quy nh (t 3 n 24
gi). Trong thi gian ny nm men hot ng lm n bt nho
- Nho trn li mt phn bt nho t u n cui khi bt nho nhm loi b
cc bt kh to c sn sinh ra v chia nh thnh cc bt kh b nhm tng s lng
bt kh v hiu qu ca cc bt kh (cng on ny cn gi l v p).
54

Mc ch ln men vi s lng ln mt phn nhm pht trin hng, nhng ch

yu l pht trin cu trc protein ca bt nho tng cng kh nng gi kh v lm
chm li s lin kt ca cc bt kh trong giai on ln men tip theo. Vic lm n t
t trong phng php ny ko gin protein bt nho theo hai hng to thnh mng
li gip bt nho c tnh mm do v tnh c gin tt hn. S pht trin cu trc tt
trong giai on ny s to ra cc bnh m c th tch ln v kt cu rut bnh mn
hn.
3.2.3. Phng php Chorleywood (Chorleywood Bread Process (CBP))
Phng php ny ra i vo u nhng nm 1960 do Hip hi cc nh nghin
cu sn xut bt m v bnh nng Chorleywood (nc Anh) xut. Phng php
ny cho ra cc sn phm bnh m v cc loi bnh nng ln men khc m khng cn
phi ln men bt nho vi s lng ln. S pht trin bt nho theo phng php CBP
t c trong qu trnh nho trn tc cao nh tc ng c hc mnh ln khi bt
nho trong vi pht, phng php ny khng ch tit kim ng k thi gian (m s
gim chi ph sn xut) m cn cho ra cc sn phm tt hn v th tch, mu sc v vn
m bo cht lng. Cho n nay, y l phng php s dng gn nh ph bin
cc nh my sn xut quy m cng nghip. i vi phng php ny, sn xut bnh
m ch cn 4 gi t u n cui.
Hnh 2.15. m t s lc cc bc sn xut bnh m theo phng php hin i.

Hnh 2.15. Cc bc sn sut bnh m theo phng php CBP

Cng s dng cng cc thnh phn nguyn liu: bt, nc, men v t mui.
Ngoi ra ko di thi hn s dng nh mong mun ca khch hng ngy nay, mt
lng nh cht bo v cht nh ha c s dng. Cc cht ny gip n nh cc bt
kh trong bt nho m s to cho bnh m kt cu mm c trng.
Do cng nho trn ln c th lm t mch protein, cn phi b sung cc
cht oxy ha c tc dng ni cc phn t protein c cha lu hunh c trong bt m.
Thng thng s dng kt hp cht oxy ha nhanh (KIO3) vi cht oxy ha chm
55

(KBrO3).
Cht oxy ha nhanh s pht huy tc dng trong sut giai on nho trn tng
cng, cn cht oxy ha chm cn trong giai on cui ca qu trnh ln men. Hin
nay hai cht oxy ha ny gn nh khng c s dng, thay vo l vitamin C (acid
ascorbic). Vitamin C va l cht kh, va l cht oxy ha. Trong qu trnh nho bt,
acid ascorbic b oxy ha thnh dehydroascorbic (DHA) di tc dng ca oxy v xc
tc ca enzyme ascorbic oxidase c sn trong bt m. Lng acid ascorbic s dng
phi thp hn 200ppm. Khi s dng acid ascorbic cn c thm giai on ln men s b
khong 1015 pht. Trong phng php CBP, hm lng men s dng v nhit ln
men cng cao hn m bo sn sinh lng kh CO2 trong thi gian ngn v cng
cn mt lng nc nhiu hn hot ng ca men c thun li.
Trong phng php ny cng khng i hi phi s dng bt m c hm lng
protein cao nh phng php BFP. Khi bt nho cng c th c np kh bng cch
nho trn iu kin p sut chn khng thp gip bt n nhanh hn p sut kh
quyn. Mt phn chn khng hoc p lc/chn khng c tc ng trong sut qu
trnh nho trn nhm iu chnh kch c ca bt kh v cu trc cui cng ca sn
phm bnh. Do phng php CBP khng c cng on v p v vic ln khun trc
khi men xy ra hot ng mnh nht, kch c ca bt kh phn b trong khi bt nho
vo cui giai on nho trn nh hng n th tch bnh m nhiu hn phng
php BFP. Do bt nho pht trin nhanh trong qu trnh nho trn nn hng thm
khng pht trin nhiu nh phng php BFP. Do cn b sung thm cc enzyme
to hng trong thc n bnh m v thc hin ln men s b lm theo phng php
CBP.
3.2.4. So snh hai phng php
Cc thng tin bng 2.12 cho ta thy s khc nhau c bn ca hai phng php
sn xut bnh m BFP v CBP.
Bng 2.12. So snh hai phng php sn xut bnh m BFP v CBP
Hng mc

Phng php BFP

Thnh phn nguyn Bt

liu

Phng php CBP

Bt

Nc

Nc

Men ~ 1%

Men ~ 2,5%

Mui

Mui
Cht oxy ha (acid ascorbic)
Cht bo, Cht nh ha
* Hm lng protein thp
hn v lng nc nhiu
hn BFP

Nho trn

Tc chm hn (815 pht)

Tc d nhanh (<3 pht)

Nng lng thp (515 kJ/kg)

Nng lng cao (40kJ/kg)

Chn khng tng phn hoc
p lc - chn khng

56

Hng mc
Ln men

Phng php BFP

Phng php CBP

Ln men 324 gi 26 C
Nho li trong giai on ln Ln men ln u 1015 pht
men loi b bt kh tha
nhit phng
Ln men ln cui 40 pht
400C

Nng

2025 pht 2000C

Nh BFP

3.3. Thuyt minh quy trnh cng ngh sn xut bnh m

3.3.1. Chun b nguyn liu
Bc u tin trong vic chun b cho vic phi trn l tp hp, x l s b v
cn nguyn liu. Mt s nguyn liu yu cu phi c mt s chun b c bit.
- Men, d s dng men nn hay men kh cng phi c ngm trong nc theo
hng dn ca nh sn xut. Ch khng bao gi c ngm men kh trong nc
lnh v cc tc nhn khng tt cha trong men s c phng thch vo bt nho v s
lm yu gluten. i khi, nhng khng phi tt c cc nh lm bnh cho men nn trc
tip vo bt nho m khng ngm trong nc, c bit khi s dng mt vi dng men
mi.
- Nhit ca nc l rt quan trng trong vic iu chnh nhit bt nho, nu
thit b lnh c hc khng c s dng lm lnh cc thnh phn bng nc, th
yu cu dng nc . Hu ht cc nh lm bnh c trang b thit b nho trn c
hc m c nc tun hon lm lnh, lm lnh thng qua ng xon rut g gia cc
thnh ca chu nho trn. Trong trng hp th khng dng nc . Tuy nhin
nu cn dng nc , lng nc cn dng phi c xc nh theo nhit nc
yu cu nhn c nhit nho thch hp.
- khng ch nhit bt nho trong sut qu trnh nho trn, cc thng s cn
phi bit v cn phi p dng tnh ton: Nhit bt nho mong mun sau khi hon
tt vic nho trn; Nhit nc dng nho bt; S kg nc dng theo thc n;
Nhit lng thu vo ca 1kg khi n chy t dng rn thnh lng; Nhit ca
phng nho trn; Nhit ca bt; Ma st sinh ra trong qu trnh nho (lng nhit
ny s sinh ra trong sut qu trnh nho)...
3.3.2. To khi bt nho
Mc ch ca vic nho trn l phn phi cc t bo nm men u khp khi bt
nho, phn phi thc phm cho men, hnh thnh v pht trin gluten.
Trong qu trnh nho trn, xy ra s chuyn pha. T hai pha rn (bt m) - lng
(nc v nguyn liu ph dng dung dch) chuyn thnh mt pha nho - bt nho
dng paste. Trong khi bt nho c c 3 pha: rn, lng v kh phn b u vi nhau.
Pha rn bao gm cc mng gluten v pentosan khng tan bao bc cc ht tinh bt. Pha
lng l nc cha cc cht tan nh mui, ng, cc protein ha tan, dextrin .... Pha
kh c to nn do s tch ly cc bt khng kh khi nho v do nm men to ra. Vai
tr chnh trong vic hnh thnh nn cu trc ca bt nho l gliadin v glutenin. Gluten
c hnh thnh khi hai protein ca bt m, gliadin v glutenin thy hp vi nc.
Gluten khng to thnh mt cch t nhin khi bt v nc c trn ln; cn phi
cung cp nng lng (tc l, nng lng c cung cp trong qu trnh nho trn thc
t) cho cc lin kt phn t tri b b gy v ti to nh cu trc gluten.
57

Trong thi gian nho trn, cc thnh phn nguyn liu cng vi s hnh thnh
gluten lm cho khi bt tr nn do v n hi. nht, do, n hi ca bt nho
gim xung khi nho n mt thi gian xc nh. V vy, trong qu trnh nho, phi
xc nh thi gian dng t th tch bnh ln nht. Ti thi im dng, khi bt c
hn v tr nn mt v sng. Gluten lc ny bao gm cc mnh protein m trong
cc ht tinh bt c gn vo. Ngoi ra, cc lipid khng phn cc v glycolipid c
kt hp di dng phc nh cc lin kt hydro. Mt phn quan trng trong vic hnh
thnh bt nho s l kt hp ca khng kh, c bit l nit. iu ny to thnh bong
bng kh khng tan trong khi bt v tr thnh ch m ti y thu thp kh CO 2 sinh ra
trong qu trnh ln men sau . Hnh 2.16 l nh vi cu trc ca bt nho cho thy
gluten, tinh bt v cc bong bng khng kh trong giai on u ca giai on ln
men.

Hnh 2.16. nh vi cu trc ca bt nho chp bng knh hin vi qut

i vi phng php sn xut CBP, mc ch ca vic nho trn cn c tc dng
np khng kh vo trong khi bt nho.
Thi gian cn thit pht trin gluten ph thuc vo mnh ca bt m v tc
ca my nho trn. Ni chung, bt cng mnh th cng cn nhiu thi gian pht
trin gluten v tc my nho cng nhanh th thi gian cng ngn. Mt nh lm bnh
c kinh nghim d dng xc nhn khi no gluten c pht trin hon ton bng
cch ly mt mu nh bt ra khi my nho trn v ko cng mng mu bt nho gia
cc ngn tay. Bt nho pht trin mt cch thch hp s khng dnh v c th ko
mng nh mt t giy, gn nh trong sut mt thng c th nhn qua. c tnh ca
bt nho c xc nh bng tng s protein hin c v t l tng i ca cc protein
gluten.
* Cc phng php to khi bt nho
Trong cc c s va v nh sn xut bnh m theo phng php truyn thng
58

(BFP) s dng 2 phng php: trn mt ln (khng bt u), ln men v trn 2 ln

(bt u v bt bt).
Trong cc c s quy m cng nghip sn xut bnh m theo phng php hin
i (CBP) s dng phng php nho trn lin tc.
Hnh 2.17 minh ha cc phng php to khi bt nho tiu biu.
NHO TRN 1
LN
KHNG BT U
(BT BT)

Phi v nho trn tt

c cc thnh phn
Ln men
100 pht

NHO TRN 2 LN
BT U
&BT BT

- 1/3 lng bt
m
- nc
- men

Cc thnh
phn cn li

NHO LIN
TC

Tt c cc thnh
phn + ph gia
c nho trn
vi tc cao
mi trng chn
khng mt phn,
thi gian 25
pht

Ln men
3-10 gi

V p

Nho trn
hn hp

Ln men
55 pht

Chia bt

Ln men 40
pht
Ln men s b
10 pht

Ln men n nh
s b 2025 pht

To hnh
& Ln khun

To hnh
& Ln khun

Ln men n
cao khng i

Ln men n nh
kt thc 55 pht
Nng

Hnh 2.17. Cc phng php to khi bt nho trong sn xut bnh m

- Phng php trn mt ln: ngha l cc nguyn liu chnh v ph theo thc n
u cho vo nho cng mt lc v chun b cho qu trnh ln men n gin. Khi bt
nho thu c gi l bt bt. Thi gian ln men i vi khi bt nho trn mt ln
khong 2,53 gi. Cc loi bt nho ny cng c v p sau khong 80% thi gian
ln men v thm khong 20% thi gian ln men trc khi to hnh. Bt nho to
theo phng php ny cho sn phm bnh m c kt cu ht th v rut bnh khng
mm nh cc phng php khc v sn phm c th tch nh.
- Phng php ln men v trn 2 ln th chia thnh 2 giai on: giai on bt u
59

(giai on sponge) v giai on bt bt. Trong phng php ny c hai giai on nho
trn v hai giai on ln men. Mt phn cc nguyn liu c trong thc n c ha
trn v cho ln men, giai on ny gi l bt u, y l khi bt nho hi cng
c lm t mt phn bt m, men, ng v mt phn nc. Nhng thnh phn ny
nho trn hon ton vi nhau, y li v ln men trong mt thi gian nht nh
tng ng vi mt nhit xc nh. Thi gian c xc nh bng s lng ca nm
men c s dng v c th ko di 1416 gi. Sau khi qu trnh ln men bt u
hon tt, giai on th hai c gi l to bt bt.
V c bn, bt u sau khi ln men c cho tr li vo my nho trn vi phn
bt m cn li, ng v nc, shortening hoc magarin, mui v i khi mt lng
nh men, tt c c trn chung thnh khi bt nho mt v hi cng, khi bt bt
c ln men, sau khi gluten c pht trin hon ton, khi bt nho c v
p trong cc mng bt nho bng thp khng r v cho mt thi gian ln men ln
th hai. Nu so snh vi thi gian ln men bt u, th thi gian ln men bt bt rt
ngn (15 n 20 pht). Phng php ny c nhiu u im: cht lng bnh tt, thm
ngon hn, n to v bt n trong rut bnh nh, tit kim men. Tuy nhin cng cn
nhng nhc im nh: thi gian ln men di, tn nhiu thit b v tn tht cht kh
nhiu hn so vi ln men khng bt u.
- Phng php nho lin tc s dng rt ph bin hin nay. Bnh m c sn
xut theo phng php ny kt cu ht rt mn gn ging nh kt cu ht ca cc th
bnh bng lan. H thng lm bnh m lin tc thc hin cc bc c bn :
+ Nm men c cho vo bt nho vi lng .
+ Cc thnh phn nguyn liu c chun b sn bao gm dch ln men lng
c chn, bm vo my nho trn vi cc thnh phn nguyn liu cn li. Hn
hp bt nho c lm mt bng cch s dng h thng ng xon rut g b tr gia
cc thnh ca thng cha cho n khi sn sng s dng.
+ Khi bt nho c th c chia nh v to hnh trong cc khun ri cho vo
phng ln men hoc cho ln men trong cc thng bng thp khng r di cc iu
kin nhit c th khng ch c trong vi gi.
Cng ngh ny loi b vic ci t ch bt u v bt bt nhng cn cc mng
bt nho v cc phng ln men rng ln. Phng php ny kt hp cc thnh phn
nguyn liu li vi nhau mt cch lin tc vi mt t l thch hp to thnh bt
nho.
Sau khi i qua thit b nho trn, nhng g xy ra tip theo l khc nhau i vi
cc c s khc nhau. Mt vi hiu bnh a bt nho qua cc thit b chia bt nho v
cui cng c chia u vo cc khun bnh chuyn ng lin tc. Hoc c th to
hnh truyn thng, ng hn l n bt nho vo cc khun bi v yu cu phi to ra
cc bnh m c cht lng tt hn.
* H thng vn chuyn bt nho: C rt nhiu cch c s dng vn chuyn
bt nho t im ny n im khc. C th tm lt nh sau:
- Ct bt nho thnh cc mnh ln bng tay v chuyn bt t mng n thit b
nho trn hoc thit b chia;
- Bng cch t thit b nho trn trn tng th 2, bt nho c t mng vo
phu ca thit b chia thng qua mt l thng trn sn;
- Cc cn trc mng bt nho c thit k nng cc mng cha y bt u
ln men vo my nho nho thnh bt bt; Chng cng c thit k
60

chuyn khi bt bt t my nho vo phu cha ca thit b chia.

- Cc phng php khc cng c th c s dng: h thng vn chuyn dng
bng ti, bm bt nho, phu cp quay hoc Chunkers. Mt vi dng bt nho lnh,
bt nho cng khng thch hp vn chuyn bng bm. Mt l do ti sao n
khng thch hp i vi loi bt nho ny l do n sinh nhit trong qu trnh vn
chuyn.
3.3.3. Ln men
Qu trnh ln men bt u ngay lp tc sau khi men c cho vo hn hp. Tuy
nhin giai on ln men c tnh bt u khi bt u hay bt bt c ly ra khi
thit b nho trn v cho vo mng bt nho a vo phng ln men gi nhit
v m thch hp. Cc thay i ha hc xy ra lin tc cho n khi men b git bi
nhit l nng. iu ny xy ra khi nhit bn trong t 600C. Giai on ln men
c xem l kt thc khi bt nho a vo my chia v c chia thnh nhiu bnh
ring l (theo phng php BFP).
Din bin sinh ha xy ra trong qu trnh ln men c m t hnh 2.18.
TINH BT/NG
Amylopectin
Amylose

PROTEIN

LIPID

Cc acid
amin

Cc acid
bo t do

SN XUT
SINH KHI

CC CHT
TO HNG

Cc loi ng
c th ln men

amylase
Maltose

Glucose
Glycolysis

Pyruvate

Ln men
Chu trnh
acid citric
(chu trnh
Krebs)

ENTHANOL
CO2
Chnh
Ph

Hnh 2.18. Nhng bin i sinh ha trong giai on ln men bnh m

Ln men ethanol l dng ln men mong mun nht ca qu trnh ln men.
m bo rng dng ln men ny chim u th, bt nho phi uc ly ra khi my
nho nhit 26280C v c gi 270C. Phng ln men c m tng i trn
61

75%. Do cc thay i ha hc xy ra trong sut giai on ln men, nhit bt u

hay bt bt s tng ln khong 30320C v trong khong nhit ny vn cn xy ra
qu trnh ln men ethanol.
Trong giai on ln men ethanol, mt lng nh acid acetic v lactic c sinh
ra v rt c li. Tuy nhin nu nhit cao hn mt lng ln acid ny s sinh ra
cng vi acid butyric y l loi acid khng mong mun; Kt qu mang li l sn
phm km cht lng v c mi v v khng mong mun. V bnh s c mu vng
rm lt i, bnh c hnh dng bt i xng v kt cu ht rt th (khng mn), rut
bnh s c mu hi vng vng.
Lm n bt nho l mt trong nhng mc ch chnh ca qu trnh ln men. Kh
CO2 sinh ra c mng gluten gi li. iu ny gip cho ton b khi bt nho gin
n, tc ng n gluten v lm chn bt. Nhng n bt nho li chu nh hng ca
rt nhiu yu t.
Cc yu t nh hng n qu trnh ln men bt nho (hnh 2.19 minh ha s tc
ng ca cc yu t n n ca bt nho v c nh hng trc tip n cht lng
sn phm sau ny), bao gm:
Nc
Mui
ng
Cht
bo
Ph gia

Bt m
Cht lng v Tinh bt v s h
s lng
hng ca tinh bt
protein

Hot
amylase

Cc loi ng
c th ln men

CU TRC
BT NHO
SAU KHI
NHO TRN

Phng php
nho trn

Men

Mui

N
CA
BT NHO

S
lng
Hot
Nhit

pH

Hnh 2.19. Cc yu t quan trng nh hng n n

ca bt nho v bnh m
- Cht lng v khi lng men dng: men c cht lng tt th hot lc ln men
mnh nn rt gn thi gian ln men. Lng men dng trong bt nho s tc ng trc
tip ln qu trnh v t l sn xut kh. Men to nhiu kh CO2 th sn xut cng nhanh.
Tuy nhin, lng men dng qu mc s nh hng tiu cc ti hng v ca bnh.
62

- Nhit : nm men hot ng tt nht nhit khong 28350C. T l sn

xut kh ln nht t c vi nhit khong 400C. Khi nhit cao hn s git cht
cc t bo ca men v v vy s gim lng kh c sn xut. Nhit 50 0C l nhit
git cht ton b cc t bo ca qu trnh ln men. Nhit bt nho gim n 40C
cng ng ngha vi vic sinh kh dng li.
- Mui: lng mui cng cao th t l sn xut kh cng thp. Thc t cho thy
nu lng mui s dng ln n 1,52% qu trnh ln men b km hm nhiu. Trong
sn xut ch khng nn men v mui tip xc nhau trc tip trc khi trn.
- pH mi trng: chng nm men hot ng thch hp mi trng acid. Nu
mi trng c pH cng cao cng lm gim kh nng hot ng ca nm men nn hiu
sut lm n km. ng thi trong qu trnh ln men mt lng acid hnh thnh nn pH
mi trng cng gim.
- ng: l mt yu t dinh dng quan trng i vi men v bt l ngun
chnh. Lng ng cho vo bt nu di 5% trn trng lng bt s c nh hng
rt nh ti vic sn xut kh. Khi lng ng tng, t l kh c sn xut s gim.
- Cht bo: khi lng cht bo trong bt nho tng ln mc nc trong bt nho
gim xung trung ha bt nho. Mc nc thp c ngha l nc trong v bnh b
tp trung li hn v lm gim hot ng ca men
* V p bt nho l mt thao tc cn thc hin trong thi gian ln men khi s
dng phng php ln men vi s lng ln. Khi thi gian thch hp v p bt
nho n, s dng c hai tay v y xung xuyn qua tm t u ny n u kia
khi bt nho trong mng. Sau bng c hai tay m ly mt u ca bt nho v ko
ln pha trc. Lp li cc thao tc nh vy, to np gp ln pha bn kia bt nho.
Hnh 2.20 minh ha thao tc v p khi bt nho.

Hnh 2.20. Thao tc v p khi bt nho

Tc dng ca v p bt nho nhm lm nhit ng u trong ton khi bt
nho, gluten c th gin sau khi b cng ra lin tc trong giai on gin n. iu
ny gip lm bn v pht trin gluten hn na.
63

Thi gian ln men sau khi v p c th xc nh chnh xc bng cch s dng t

s ln men. V d, nu thi gian ln men trc khi v p l 2 gi v trong k hoch
c lp yu cu s dng t s ln men l 80/20 th thi gian ln men sau v p c
xc nh bng cch chia 120 pht cho 80% c 150 pht. Ly 150 tr 120 c 30.
y l thi gian ln men cn li sau khi v p. T s ln men c qui nh da trn
mnh ca bt hoc s lng cc cht lm tng mnh ca bt c b sung vo
thc n. Thng thng nu bt trung bnh s dng t s 80/20, nu bt mnh hn th
dng t s 70/30 th s cho kt qu ln men tt.
3.3.4. To hnh
To hnh bao gm cc cng on: chia khi bt, v trn, yn, nh hnh, ln
khun
Sn xut bnh m theo phng php CBP th cng on to hnh thc hin ngay
sau khi nho trn hoc sau khi ln men s b. Nh s dng thit b nho trn thch
hp, cc tc nhn oxy ha v cc enzyme b sung vo thc n, bt nho pht trin
hon ton khi ra khi my nho; c th ko cng, dui thng thun li cho vic to
hnh. Thit b chia bt nho ci tin gim bt s dy xo bt, cng vy my v trn
dy ai c kh nng v v hn bt nho m khng cn s dng bt o.
S pht trin mi r rt nht l trong thit b cch ly yn, y thi gian cch
ly gim xung 3 pht hoc t hn nh s b sung cc thnh phn trong bt nho v
my chia kiu n. Bt c th nh hnh trn cc khay khun v sau ln men trong
mt thi gian nht nh v t c mt th tch nht nh trc khi a vo nng.
Cc thng tin di y gii thch cc th tc to hnh c s dng trc khi c
cc pht minh mi v hin nay vn c nhiu nh sn xut s dng:
- Chia v xc nh t l bao gm ct bt nho (bng tay hoc bng my) thnh cc
ming c kch c ca bnh v cn tng ming m bo ng dng. Do tn tht
trung bnh khong 12% trong giai on to hnh, nng v lm ngui, tn tht ny
phi tnh n xc nh khi lng cn ph hp nhm to ra sn phm c khi lng
mong mun.
- V trn l qu trnh bin ming bt cn thnh vin bi trn vi b mt tng
th lng bng khng rn nt. B mt khng rng nt s gi li kh sinh ra trong giai
on yn.
- yn cch ly l mt giai on cho nhng ming bt v trn mt thi gian
ngh ngn (khong 12 n 15 pht, thi gian ny gi l ln men n nh s b) phc
hi li cu trc do nh hng ca my chia v my v. Giai on yn cho php bt
nho th gin sau khi tri qua nhiu p lc t u n ca my chia. Nu khng c giai
on yn bt nho s cht (kh c ng) v ging cao su v nh th khi i qua cc
tm ln ca my nh hnh s b rch. Cc my yn cch ly c mt ci ti hoc ci
r nh c bc bng vi bt di chuyn trong mt vng t do c bt ph xung quanh.
- nh hnh: sau khi hon tt giai on yn, cc ming bt nho c nh
thnh hnh dng mong mun. Trong my nh hnh bt nho i qua 3 tng ring bit.
Vic dt mng c thc hin trong cc ng cn u ca my nh hnh. Th nh, cc
ng cn tm p bt nho thnh ming phng v cc ng cn xon v ng cn ren xoay
ming bt nho c lm phng v to cho n dng hnh tr. Tip n, trng hoc
tm p lc cun v hn cc bnh thnh hnh dng cui cng. Cc my nh hnh
truyn thng un bt nho cng mt hng to thnh tm. My nh hnh xon
cun bt nho t hai pha i din nhau v t n c to thnh tm.
64

- Ln khun: ln khun l th tc chuyn cc mnh bt nho c to hnh

vo khun hoc khay; sau nhanh chng chuyn khun, khay nhanh vo bung cch
ly m c bo n tt v c gi nhit 3537 oC v m tng i 85%.
Giai on ny gi l ln men n nh kt thc. Trong nhng nm gn y cc th lm
bnh tng nhit ca bung cch ly ln 4345oC vi m tng i 90%. Di
nhng iu kin ny bnh m c cho php cch ly khong 45-60 pht. Vo cui
giai on cch ly chng c kch c gp i.
3.3.5. Nng bnh
Ti cui giai on cch ly khun, bnh m c a nhanh chng nhng cn
thn vo l nng. i vi cc nh sn xut ln, cc bnh m khng s dng
khun c chuyn t ng trn cc bng ti ai v c ti t ng vo l nng.
Nhit ca l thay i t 2182320C.
Trong sut nhng pht u tin ca qu trnh nng. Kh CO2 trong bt nho dn
n. S dn n ny lm cho kch c bt nho tng rt nhanh. Qu trnh ln men xy ra
mnh m v nhanh hn bt c giai on no trc y. Khi nhit bn trong ca
bnh m t 600C, men b cht qu trnh ln men dng. Sau cc thay i ln t t
xy ra trong khi bnh. Mt lung m bc hi, tinh bt b h ha v tr nn d tiu
ha hn, gluten v cc protein khc b ng t. Hnh dng bnh n nh, nhit nng
bn ngoi lm kh phn b mt v hnh thnh v.
n cui giai on nng, nhit ti v bnh t cao hn 100 0C, thng
khong xp x 1500C, v chuyn thnh mu vng nu, mu vng nu ca v l kt qu
ca s thay i ha hc trong tinh bt, ng v sa c bit qua phn ng Mailar v
caramen. Trong bnh m, rut bnh gn vi v bnh ph thuc vo nhit v,
nhit gim t t v pha tm ca bnh v t khong 1000C. nhit nc bc
hi mnh, gluten tr nn cng cho bnh m nh hnh lu di v duy tr cu
trc ny.
Nhng thay i v tnh cht vt l trong qu trnh nng dn n mt s thay i
t mt cu trc bt kn to ra cu trc xp. Cu trc xp nhiu hay t thay i ty theo
phng php s dng sn xut bnh m (hnh 2.21).

Hnh 2.21. Cu trc xp ca bnh m sau nng

S hnh thnh cc hp cht hng bnh m tri qua hai giai on. Trc tin, cc
hp cht ny t n c hnh thnh trong giai on ln men chnh; Sau trong giai
65

on nng, mt s cc hp cht ny c th phn ng vi nhau hoc vi cc thnh

phn bnh m to thnh cc hp cht to hng v khc.
Mt s hp cht to hng v hnh thnh trong ln men c th b mt do nhit
cao khi nng, nhng chng vn cn lu li v lan ta trong rut bnh m sau khi lm
ngui. Trong thi gian bo qun, cc hp cht hng b gm do bay hi. C hn 200
hp cht to hng v v cho bnh m c xc nh.
Khi qu trnh nng c hon tt bnh m c tho ra bng tay hoc t
ng v c bc ln cc khay lm mt chuyn n cc vng c gi lm ngui n khi
nhit bn trong lng bnh t 370C.
Ct v ng gi. Ct v bao ng gi t ng bng my hon tt cc cng
on trong sn xut bnh m. Bnh sn sng c giao n cc ca hng tiu th.
3.4. Cc li sn phm v phng php nh gi ch tiu cm quan ca bnh m
3.4.1. Cc li bn ngoi sn phm
Nguyn nhn gy ra cc li bn ngoi bnh m nng c trnh by bng
2.13.
Bng 2.13. Bng cc li bn ngoi sn phm bnh m nng
Cc li
Nguyn nhn c th

Thiu
khi
lng

Bt nho qu cht, c bit i vi

cc bnh m to hnh trong khun
thit

Bt nho lnh trong sut qu trnh

ln men

Tha
khi
lng

Cc li
Mu v Mu v
khc v
bnh
bnh
hnh
nht
m
dng
*

Nhit bt nho qu cao

Bt nho thm nc trong sut giai

on ln men

Bt nho qu nho

Bt nho cha chn

Bt nho qu chn

*
*

Qu nhiu men

Khng men

Thi gian ln men khng

ng khun qu lng
Nhit l nng qu cao

*
*
*

*
66

Cc li
Nguyn nhn c th

Thiu
khi
lng

Nhit l nng thp

Qu nhiu mui

Khng mui
S dng ha cht ci thin qu mc

Cc li
Mu v Mu v
khc v
bnh
bnh
hnh
nht
m
dng

Tha
khi
lng

Nc tha

Bt c hm lng maltose cao

Bt c hm lng maltose thp

Cht ty trng bt qu mc

Bt m qu mnh

Ln men qu lu

V cng to thnh trc khi bt n

ti a

3.4.2. Cc li bn trong sn phm

Nguyn nhn gy ra cc li bn trong bnh m nng c trnh by bng
2.14.
Bng 2.14. Bng cc li bn trong sn phm bnh m nng
Cc li

Cc nguyn nhn c th
b1
Bt nho qu cht, c bit i vi
cc bnh m to hnh trong khun
thit

b2

b3

Bt nho lnh trong sut qu trnh

ln men
Nhit bt nho qu cao

Bt nho qu nho

Bt nho c nho trn khng ng

cch

Cc mnh bt nho rt ra t my

Bt nho x x

b4

B5

b6

(qu
mc)

(cha
)

b7

*
67

Cc li

Cc nguyn nhn c th
b1

b2

Bt nho cha chn

b3

b4

Bt nho qu chn

B5

b6

Bt m khng c sng hoc phi

trn thch hp

b7
* (bt
nho
lnh)

*
*

Bt c hm lng maltose thp

Bt c hm lng maltose cao

Bt m qu mnh kt hp vi tha
men

Bt m qu mnh

Qu nhiu bi bt hoc bt m to
v trong qu trnh ln men

*
* (m

Bnh nt

t)

Qu nhiu men

Men khng

Qu nhiu mui

Mui khng

S dng qu mc cc cht khong

hoc cht ci thin ha hc

S dng qu mc sa hoc cht bo

*
*

*
*

Du m t cc my chia bt

Qu nhiu du thoa khun

Thi gian ln men khng

*
*

Thi gian ln men qu nhiu

ng khun lng

ng khun khng chnh xc

*
*

Nhit l qu cao

Nhit l qu thp

*
*

Phn b nhit trong l khng u

Nhit trn nh l qu mc

*
68

Cc li

Cc nguyn nhn c th
b1

b2

b3

b4

Nng khng thi gian

B5

b6

b7
*

Lm ngui khng ng cch

(Ghi ch: b1. Kt cu th; b2. Mu rut bnh nht; b3. Rut bnh d v vn; b4.
Cc du vt ca ng sc, li, so, khi c cng trong rut bnh; b5. Cc l hng
trong rut bnh; b6. Mau kh v nhanh thiu; b7. m t, d dnh rng hoc rut bnh
m dnh cht)
3.4.3. Phng php nh gi sn phm
nh gi cht lng bnh m thng s dng phng php chm im. Mc
ch chm im l tm ra cc li v xc nh nguyn nhn v bin php khc phc.
Chm im bnh m khng phi l phng php khoa hc c chnh xc tuyt
i. Trong thc t tng con ngi ng vai tr quan trng. Ngi m chm im
phi c kin thc khoa hc v nng bnh v kh nng nh gi.
Mt thang im c xy dng nh gi cht lng v din mo ca
bnh sn xut ra vi cc bnh m l tng v mt l thuyt; 11 yu t c ch nh
nh mt gi tr s theo mc quan trng tng i ca chng, trong :
- C 6 yu t c s dng nh gi c tnh bn ngoi, l th tch (ng
vi khi lng bt nho cho) c chm10 im, mu ca v bnh 8 im, hnh
dng 3 im, ng u 3 im, bnh m v vn bnh 3 im tng cng thnh 30
im;
- C 5 yu t c s dng nh gi c tnh bn trong. nh gi mn 10
im, mu ca rut bnh 10 im, kt cu 15 im, mi thm 15 im v v 20 im
tng cng 70 im;
Mt bnh m hon ho t 100 im mc du thc t rt kh t c.
Mt s ch tiu cm quan c s dng trong nh gi bnh m:
- Hnh dng bn ngoi: ng u, cn i, b mt v bng phng, khng nt, v
nhn bng.
- Mu sc: vng nu hoc vng rm, khng chy en, khng trng
- B mt: khng dnh tro, bt sng ...
- Trng thi rut: rut bnh phi dnh vi v, chn k, rut bnh n ng u,
xp u, n hi (n nh tay rut phi tr li trng thi ban u), c mu c trng ca
rut bnh m, khng dnh, khng c mu xm v khng ln nhng tp cht khc nh
bt sng, bi ct ..
- V v mi c trng ca bnh m; khng c mi v l nh chua, mn, ng,
mc v mi v l khc.
4. CNG NGH SN XUT NC CHM
Nc chm c ni cn gi l nc tng. Nc chm va l cht iu v, kch
thch tiu ha n ngon ming, ng thi l mt thc phm cung cp mt lng m
nht nh. C hai phng php sn xut nc chm: phng php ha gii v phng
php ln men. Cng ngh sn xut nc chm t bnh du u phng hoc u nnh
nu sn xut theo phng php ha gii th thi gian thy phn nhanh, gi thnh r, t
69

chim mt bng, mi v c ngi tiu dng a chung, nhng cng c nhng nhc
im kh khc phc nh h hao nh xng, gy nhim cho ngi trc tip sn xut,
mi trng xung quanh v nht l sn phm to ra cha c t 3 MCPD (3monochloropropane-1,2-diol hoc 3-chloro-1,2-propanediol) vt mc cho php nhiu
ln c nguy c gy bnh ung th cho ngi tiu dng. Do , phn ng cc nc trn
th gii hn ch vic sn xut nc chm bng phng php ha gii m a s sn
xut bng phng php ln men.
ch bin cc loi nc chm ln men c th dng phng php ln men t
nhin theo dn gian - tc l s dng chnh nhng nm mc du nhp t khng kh vo
nguyn liu mt cch ty tin. Lm nh vy c mt nhc im rt ng ngi l khng
th kim sot c s gy nhim, trong c c nhng loi pht sinh c t. Bi vy,
cch tt nht l nn s dng cc ging thun c kim tra k v hot tnh phn
gii nguyn liu cng nh c m bo rng chng khng gy c. Nht l quc gia
u tin s dng Phng n sn xut Shinshiki l phng n sn xut nc chm
t u nnh bng s kt hp gia phng php s dng enzyme v phng php ha
gii, u im l rt ngn thi gian, nng 3 MCPD di mc cho php, nhng gi
thnh sn phm cao hn phng php ha gii nhiu v gi enzyme protease cao.Vin
sinh hc nhit i nghin cu ci thin quy trnh cng ngh sn xut nc chm t
u nnh ln men vi chng Aspergillus oryzae c chn lc c hot lc amylase
v protease cao, khng sinh aflatoxin. Tuy nhin mi v nc chm vn l ca mi ln
men cha quen vi khu v ca ngi tiu dng Vit Nam.
4.1. C s sinh hc trong san xut nc chm
4.1.1. Vi sinh vt
a) Ging vi sinh vt
Trong sn xut cng nghip, iu quan trng l phi to c vi sinh vt thun
chng. Ging nm mc dng trong sn xut nc chm c th l A.oryzae, A.soyae,
A.teriol, A.mellieus, A.niger, A.ochracos
Tt c cc ging mc c a vo sn xut nc chm ln men cn phi t
c y cc iu kin sau y: ging thun khit; c kh nng sinh enzyme
protease vi hot lc cao; c sc pht trin mnh, c kh nng ln t cc tp khun
khc; khng sinh c t aflatoxin, orchatoxin ; to hng thm cho sn phm.
iu kin mi trng thch hp nht cho s sinh trng v pht trin ca cc
ging mc phn gii protein l: m 4550%; nhit 27300C; thi gian 6072
gi.
b) Qu trnh pht trin ca vi sinh vt
Ty tng loi nguyn liu cn ch bin m ngi ta s dng cc chng ging
mc khc nhau; song nhn chung, qu trnh pht trin ca mc trong nguyn liu din
ra theo cc giai on sau:
- Giai on 1 (sinh trng): Sau khi cy ging vo nguyn liu t 810 gi mc
bt u pht trin, phn chia v hot ng h hp lm cho nhit trong khi nguyn
liu tng dn, nhng khi lng khun ty lc ny vn cn t.
- Giai on 2 (ln meo): Si mc (khun ty) pht trin mnh, ta nhit nhiu hn
lm khi nguyn liu nng ln, si mc c mu trng, kt thnh tng tng v ph khp
mt khi nguyn liu.
- Giai on 3 (phn gii): Sau 24 gi bo t mc hnh thnh nhiu v c mu
70

vng nht hoc hng nht (ty loi ging). ng thi lc ny nm mc mi bt u

tit vo mi trng cc loi enzyme c trng, m quan trng nht l cc protease, cc
enzyme ny hot ng phn gii nguyn liu, phn hy cc mch peptide ca cc phn
t protein, gii phng ra cc acid amin t do. Chnh v vy m gi tr dinh dng ca
nguyn liu tng ln, ng thi nguyn liu c mi thm c trng. Lc ny nguyn
liu t trng thi chn sinh hc. Cng vic tip theo ch cn l chit rt ly sn
phm (nu cn) ri lu gi v bo qun.
4.1.2. Vai tr ca cc h enzyme trong sn xut nc chm
Cc chng ging Aspergillus dng trong sn xut nc chm thng to ra 3 loi
enzyme quan trng: h enzyme protease, h enzyme amylase, h enzyme oxy ha kh.
C s khoa hc ca cng ngh sn xut nc chm l da trn c s thy phn protein
bng protease thnh hn hp cc acid amin to v ngt chnh cho nc chm, cc h
enzyme khc gp phn to v v mu cho sn phm.
a) Hot ng ca h protease
u tin l hot ng ca enzyme protease exopeptidase, pH thch hp cho hot
ng ca chng l 6,5, lng protease exopeptidase t cc i sau khong 3642 gi
k t khi cy ging vo nguyn liu. Lc ny exopeptidase bt u hot ng mnh,
chng tc dng vo cc cu peptide mch ngn trong lng phn t, ng thi cc
exopeptidase tip tc phn gii gii phng ra cc acid amin n phn t. Hot ng
ca h protease cng mnh th s phn gii nguyn liu cng trit v hm lng
m amin trong nguyn liu cng cao, iu c ngha l gi tr dinh dng ca sn
phm cng ln v v ngt cng m . Mi loi acid amin c mt trong nc chm
u gp phn to nn v ngt c trng ca sn phm. V d: glutamine tng v ngt
ca m; methionine v cysteine to v thm ca nc chm; lysine, alanine, proline,
leucine.v.v gp phn to nn mt v m gip n ngon ming. Hot ng ca h
enzyme protease ng vai tr hng u trong qu trnh phn gii nguyn liu v l
yu t quyt nh ch yu i vi cht lng sn phm.
b) Hot ng ca h amylase
H enzyme amylase ca Aspergillus gm hai thnh phn -amylase v glucose
amylase. Khong pH ti u ca chng l 4,74,9. -amylase thy phn thnh phn
glucid trong nguyn liu thnh maltose v dextrin. Tip glucose amylase phn ct
hai thnh phn trn thnh glucose. Chnh v vy nc chm c v ngt ca ng.
c) Hot ng ca h oxy ha kh
H enzyme ny cng gm 3 thnh phn chnh. Hot ng ca n c tc dng to
mu v gp phn ngn cn s gy nhim ca cc tp khun. C th, enzyme
peroxydase: oxy ha cc acid amin dng L, nh vy to mu nu cho nc chm;
glucose oxydase: ngn nga s bin i trng thi mu sc ca sn phm, n xc tc
cho phn ng chuyn ha glucose thnh gluconic v H2O2; catalase: xc tc cho phn
ng kh H2O2 to nc v oxy.
Ton b cc phn ng trn lp thnh mt h thng kn, chuyn ha lin tc, to
nn mt hiu qu khng khun, ngha l n gip cho nc chm ln men gim t l
nhim bn bi cc vi sinh vt khc.
4.2. S quy trnh cng ngh sn xut nc chm
S quy trnh cng ngh sn xut nc chm bng phng php ln men c
m t hnh 2.22.
71

Nguyn
liu
X l nguyn liu
Hp
nh ti v lm ngui
Cy
ging

Mc
ging

Nhn ging

Nui mc
nh ti
Nc
mui

Trn
Thy phn

Nc
mui

Trch ly
Lc
Pha u

Nc
mui

Ngm ra
Lc rt

Thanh trng
ng
chai

B thi

Thnh
phm
Hnh 2.22. Quy trnh cng ngh sn xut nc chm
bng phng php ln men
4.3. Thuyt minh quy trnh
4.3.1. X ly nguyn liu
Sn xut nc chm bng phng php ln men, s dng nguyn liu t thc vt
72

giu protein, hm lng glucid thp v hm lng cht bo cng t cng tt. Cc loi
nguyn liu thng dng: kh lc, kh u nnh, ng mnh, la m,... cc loi ht c
du c p du, hm lng protein trong kh du c th ti 5060%, tinh bt
khong 3040%. Ni chung l cc kh du qua giai on gia nhit, cn phi kh
( m <10%).
Nguyn liu a vo sn xut cn c x l nh sau:
- Xay nh t kch thc 1,52 mm, trn vi 10% bt ng hoc bt m. Nh
c lm nh m din tch tip xc gia nguyn liu vi hi nc v mc ging s
tng ln, ng thi to iu kin thun li cho qu trnh thy phn tip theo;
- C th trn nguyn liu vi tru nh (35%) tng xp cho nguyn liu;
- Trn nc: trn nc u vao nguyn liu nguy n liu hut nc , trng n
hp chong chi n va at m thi ch hp theo yu cu (t nc, nguyn liu bi kh , kh
chn, nhiu nc qua gy bin ti nh anh hng n qua tri nh phat trin cua mc );
- Sau khi trn, nguyn liu thng co m 5860% a i hp.
4.3.2. Hp nguyn liu
Mc ch nhm ph v cu to ht tinh bt v cc mng bao bc , chuyn cac cht
dinh dng t trang thai khng hoa tan sang trang thai hoa tan mc s dung . ng
thi lam yu mt phn cac lin kt peptit , lin kt disunphua tao iu kin thuy phn
d dang, tiu dit cac tap khun nhim vao san phm .
Nguyn liu sau khi hp: chn u, thm, c m thch hp theo yu cu .
Sau khi hp chn xong khi nguyn liu cn c nh ti tng xp nhm
lm cho khi nguyn liu thng thong tt v lm gim nhit ca n n nhit
thch hp cho s pht trin ca nm mc ging, thng thng nguyn liu hp xong
c a qua h thng lm ngui n nhit 36380C.
4.3.3. Nui cy mc ging
Chn mc ging phi t tiu chun qui nh; Thng s dng chng ging
Aspergillus ch yu l Asp. Oryzae.
gi ging ngi ta thng s dng cc loi mi trng thch nghing:
- Mi trng nc malt: ly 100g bt malt trn vi 400g nc ri un nng v
ng ha 60630C trong thi gian 46gi. Sau lc v un si dch lc trong 10
pht ri ngui ta s c mi trng nc malt.
- Mi trng nc nm vng: ly go np hay go t em ngm trong 1224 gi
cho t m 5055%, ro nc ri hp trong thi gian 11,5 gi cho go chn
u, lm ngui xung 36380C, sau trn mc Asp. oryzae vi t l 12%. Tip theo
em ng trong 45 gi ri tri thnh lp dy 34 cm v nui 30320C, m ca
khng kh 98100% trong thi gian 2436 gi. Khi no thy bo t nm mc chm
mc th kt thc qu trnh nui. Ly mc em ngm trong nc un si ngui 65 0C,
t l mc/nc l 1/4 v tin hnh ng ha trong 45 gi. Kt thc qu trnh ng
ha th em lc, un si, ngui v iu chnh pH.
- Mi trng nc u: ly u tng hay u xanh em ngm 68 gi, vt ra
ro, cho u vo nc theo t l u/nc l 1/4, un si trong 34 gi, gn ly nc
(100g u ly 200ml).
- Mi trng nc khoai ty: ly khoai ty gt v trn vi cm (300g khoai
ty/100g cm) v cho vo nc un si 30 pht v gn ly nc trong.
73

 c mi trng thch, ngi ta ly 2% thch em ngm, ra sch ri cho vo

cc mi trng trn, un cho tan ht thch v vo ng nghim lm mi trng
thch nghing.
nhn ging, ngi ta c th s dng cc loi mi trng tng hp hoc t
nhin. V d nh i vi nhn ging thch nghing c th s dng mi trng tng
hp.
Cn nhn ging bnh tam gic th s dng mi trng t nhin (nc u, m
ht, cm v bt m). Cc loi nguyn liu ny c hp chn ri mi a vo nui cy.
nui cy trung gian ngi ta thng dng cc loi nguyn liu chnh cho sn
xut nc chm lm mi trng.
Sau khi trn u mi trng c lm ngui vi mc ging theo t l 12%
th em phn phi vo thit b nui v em nui trong phng c bit iu chnh c
m khng kh, nhit v s thng kh. Trong qu trnh nui c xy ra cc hin
tng sau:
- Hin tng ta nhit: trong qu trnh pht trin ca mnh, nm mc tin hnh
h hp v ta nhit. Lng nhit sinh ra ph thuc vo thnh phn dinh dng ca mi
trng v qu trnh sinh tng hp ca chng. Nhit lng ta ra lm tng nhit ca
mi trng. Nu nhit tng qu cao (38400C) s km hm s pht trin v gim
kh nng tch ly enzyme ca nm mc. V vy, cn c bin php gi nhit ca
mi trng nui lun lun mc thch hp.
- S trao i khng kh: Nm mc ch pht trin trong iu kin nui hiu kh bt
buc. Do , trong qu trnh nui cn phi thng kh lin tc nhm cung cp y
oxy cho nm mc pht trin.
- S thay i hm m ca mi trng: m ca mi trng nui cy gim lin
tc trong qu trnh nm mc pht trin. m ban u 5860%, sau khi gieo mc 45
gi m bt u gim cho n khi kt thc qu trnh nui. S gim m biu th s
pht trin ca vi sinh vt nhng cng lm gim hot tnh ca enzyme theo quan h
tuyn tnh. V vy, trong qu trnh nui mc cn phi khng ch m lun lun
mc thch hp.
Nui nm mc nhm thu nhn c s lng v cht lng enzyme protease cao.
Chnh v vy cc yu t trn ng vai tr rt quan trng. Thng nui nm mc
28320C v m khng kh 8590%. Trong qu trnh nui nm mc cn trang b
qut ly tm c lu lng gi 6000 m3/tn nguyn liu gi vi p lc 100 mmH2O.
4.3.4. Ln men
- Mc ch : to iu kin cho enzyme protease ca nm mc hot ng thy
phn protein cua nguyn liu thanh cac acid amin .
- Nu qua tri nh thuy phn su se tao ra NH 3, H2S ... Do vy qua tri nh thuy phn
phi c kt thc giai on to ra sn phm ch yu l cc acid amin .
- Cc yu t nh hng n qu trnh thy phn :
+ Nhit : nhit thch hp cho h enzyme protease hot ng 4550oC.
+ Nng enzyme protease : nng enzyme ha tan khi nm mc mc t yu
cu thi phu thuc vao hm lng nc . Nu nc i t qua , enzyme cha u hoa tan
xy ra cac phan ng sinh hoa bi nh thng nn qua tri nh thuy phn xy ra chm , khng
trit . Nc nhiu qua , nng enzyme loang , hot ng yu v chm , cc loi vi
khun khac d xm nhp.
74

Kinh nghim ca cc c s sn xut nc chm cho thy lng nc cho vo tt

nht thng l 3040% so vi nguyn liu, tng ng vi 6070% so vi khi
lng nm.
Sau khi thy phn xong, cn c vo hm lng nc trong dch thy phn tnh
lng mui v nc mui cn b sung sao cho t c nng quy nh v s lng
nc chm cn thit.
+ Nng mui : lng mui cho vao nhiu qua d c ch enzyme hoat ng ,
nu thp qua va cac iu kin khac khng am bao thi vi khun gy thi ra hoat
ng, v vy cho lng mui va b o am cho enzyme protease hoat ng , va ki ch
thch qu trnh thy phn v hn ch vi khun gy thi ra hot ng .
+ Thi gian thuy phn: Ty thuc vo tng iu kin c th c th ngn hoc di .
Quan sat qua tri nh l n men thy san phm co mau thm , thm mui nc chm , nhit
bt u giam co th kt thuc qua tri nh ln men .
+ pH: pH thi ch hp cho enzyme protease hoat ng la 4,75,5
- Bn cht ca qu trnh thy phn: Gm 2 qu trnh: sinh hoa va hoa ly
+ Qu trnh sinh ha l qu trnh quan trng nht do hot ng ch yu ca
enzyme protease , l qu trnh hnh thnh cc sn phm ca qu trnh thy phn nh :
polypeptide, acid amin , mt s ng , vitamin Nhng y , ch nht n qu
trnh tc dng ca h enzyme protease ln protein ca nguyn liu m khng yu cu
cc sn phm khc nhiu ng.
+ Ha l: qu trnh thm thu v khuch tn 2 pha n khi c mt h n hp
ng nht. Cc acid amin sinh ra ha tan trong nguyn liu bt u khuch tn ra dung
dch nc mui long , trch ly ra c thnh phm nc chm . Nh vy, ngoi vic
bo m cc iu kin thch hp cho enzyme protease
hot ng mnh , qu trnh
khuch tan am ra khoi nguyn liu vao dung di ch cung rt quan trong . ng thi vi
qu trnh khuch tn cn c qu trnh thm thu, thng dng nc mui tng qu
trnh ha tan, thm thu tn bn trong nguyn liu ha tan cc cht ch yu l globulin.
- Cc phng php thy phn:
* Phng php ln men t nhiu mui
y l phng php c truyn, di ngy. ln men ngi ta s dng nc
mui c nng 2530% em trn vi nguyn liu ln mc (1,52,5 lt/kg nguyn
liu) ri ln men. Sau khi thy phn kt thc, nc chm c tch khi b bng
cch gn hoc lc p Thi gian ln men ca phng php ny ph thuc vo nhit
ngoi tri. Ma h c th ko di 34 thng, cn ma ng 67 thng.
Cch tin hnh th cng: sau khi trn vi nc mui th em hn hp phi nng.
Sng m np phi v khuy trn 1 ln, chiu y np li. C tip tc nh vy trong 30
ngy th tin hnh rt ln 1. Sau khi rt xong li cho nc mui mi vo v li phi ri
rt nc 2 sau 1 thng. Lm tng t rt nc 3. Pha trn 3 nc li vi nhau v
tip tc phi 56 nng na to hng.
Phng php ny c nhng nhc im sau:
- Ln men nhiu nc nn nng enzyme thp dn ti thi gian thy phn di
v kh thy phn trit .
- Hm lng mui cao nn enzyme b c ch.
* Phng php ln men t khng mui
ln men cng tin hnh trn nc khng c mui (1,52,4 lt/kg nguyn liu)
75

vi khi nguyn liu ln mc v c tip nhit. Nhit ln men 5055 0C, ln men
3 ngy th p lc thu dung dch 1 v sau cho nc ln men tip ri thu dung
dch 2. Tng thi gian ln men ca phng php ny khong 78 ngy.
Nhc im ca phng php ny l do s dng nhiu nc nn nng
enzyme thp lm cho hiu sut thy phn km v nng sut thp.
* Phng php ln men m trch ly
Phng php ny khc vi cc phng php trn 2 im:
- Ln men vi hm lng nc va phi (hm m ca nguyn liu 5060%) nn
c th nhit sinh l v bo m nng enzyme cao nn xc tc thy phn nhanh.
- Sau khi ln men kt thc th cho nc mui vo ngm trch ly cc cht.
- Cch tin hnh: qu trnh ln men m trch ly gm 2 cng on l lm ti trn
nc v m. Lm ti nhm to iu kin cho khi mc ngm nc u, cc h
enzyme thy phn d dng hot ng. C th lm ti bng th cng hoc bng my.
Sau khi lm ti xong, dng nc mui 35% trn vi khi mc cho t m
5060%. qu trnh ln men tin trin c tt, ngi ta tin hnh nhit sinh l
hoc tip nhit gi nhit ca khi nguyn liu trong khong 45600C. Thi gian
m khong 34 ngy, khi c mi thm nc chm th qu trnh ln men kt thc.
4.3.5. Di rt, trch ly
- Mc ch ca qu trnh ny l nhm trch ly acid amin v ng bng nc
nng hay nc mui c nng thch hp.
- Cc yu t nh hng n qu trnh di rt:
+ Nhit ca nc ngm rt: nhit cng cao th kh nng ha tan ca cc
cht cng cng tng nn hiu sut thu hi cng tng theo. Nhng nu nhit cao qu
th acid amin d b phn hy, d xy ra phn ng melanoidin, gy tn tht ng, acid
amin v lm gim mi v sn phm. Nu nhit thp th thi gian trch ly b ko di,
cc cht ha tan t. Do lm gim hiu sut thu hi. Nhit nc ngm rt tt nht
l 600C.
+ Lng nc ngm rt: nc nhiu th cc cht ha tan nhiu nn hiu sut thu
hi tng. Nhng nc qu nhiu s lm nc chm b long. Lng nc thng dng
l 300400% so vi lng nguyn liu ngm rt. Ngm rt c th 34 ln ty theo yu
cu ca sn phm.
+ Nng mui: nng mui thp s lm tng kh nng ha tan ca cc cht
vo dung dch. Nhng nu nng mui qu nh th vi sinh vt c hi d pht trin
hn. Nng mui cao c kh nng gy hin tng mui lin kt vi acid amin bin
thnh m keo s gy c cho sn phm, ng thi nhiu mui s lm cho sn phm b
mn. Nng nc mui thch hp nht l 1528%.
+ Thi gian ngm: ph thuc vo ln ngm m ta chn thi gian ngm thch hp:
nc 1: ngm 810 gi; nc 2: ngm 68 gi; nc 3: ngm 46 gi; nc 4: ngm
24 gi.
- Cch tin hnh: Sau khi m xong, dng nc mui c nng 1528%, nhit
60700C, t l nc/nguyn liu l 1/1, ngm trong 810 gi ri rt thu hi nc
1. Tip tc ngm rt nc 2, nc 3 v nc 4.
4.3.6. Bo qun v hon thin sn phm
- Bo qun sn phm: nc chm l sn phm d b vi sinh vt gy chua, thi,
ng vn... pht trin. Do , sau khi chit rt xong, nc chm c gia nhit
76

thanh trng 800C trong thi gian 0,51 gi. ng thi phi cho thm cc cht bo
qun nh acid sorbic hoc natribenzoat t l 1/1000 khi ng chai.
- Hon thin: ty theo yu cu v cht lng ca tng loi sn phm m ngi ta
tin hnh pha u dch 1, 2, 3 v 4 theo mt t l thch hp. thun tin cho vic s
dng, ngi ta c th rt nc chm vo cc loi chai c dung tch khc nhau.
5. CNG NGH SN XUT TNG
Tng l mt mn n thng dng t xa n nay. Tng c sn xut ch yu
t go np v u nnh, nn trong tng c nhiu cht ng, cc acid amin, cht bo,
vitamin... Tng d lm, n ngon, ngt v cng nh cc loi nc chm khc lm tng
thm gia v cho ba n v l ngun cung cp thm m.
Sn xut tng c tnh cht c truyn, lu i, trc kia v hin nay vn cn
nhiu c s, h gia nh sn xut tng s dng h vi sinh vt t nhin, c nhiu loi
vi khun, nm mc v nm men khc nhau m qu trnh trao i cht gia chng,
ngoi sn phm c li cn c nhng sn phm khng tt hoc c t c hi nh hng
n sc khe.
Hin nay, sn xut tng pht trin quy m cng nghip. Nh ng dng cc
thnh tu ca cng ngh vi sinh vt cho ra cc sn phm m bo cht lng v v
sinh an ton thc phm.
5.1. C s sinh hc trong sn xut tng
5.1.1. Ging vi sinh vt
Trong phng php c truyn, nhn dn ta thng dng vi sinh vt c sn trong
t nhin. Thng l cc loi nm mc: Mucor mucedo, M. rouxii, Rhizopus nignicans,
A. oryzae, A. flavus, A. niger, P. notatum, P. prolatum, P. expansum, Monilia sitofila,
Trichoderma lignorum. Chnh v th trong nguyn liu nm mc thy c nhiu mu
sc khc nhau. Cc nghin cu v tng cho thy nm mc c ngha ln nht trong
sn xut tng l nm A. oryzae.
Trong sn xut tng cng nghip ng dng ch yu nm mc A. oryzae thun
chng, khi pht trin trong khi nm mc thy ch c mu vng. iu kin sinh trng
ca loi nm mc nh sau: m:4555%; pH mi trng: 5,46,5; m khng
kh: 8595%; Nhit : 27300C; Thi gian: 30 36 gi
Nm mc A. oryzae c cc loi enzyme sau: amylase, protease, cc enzyme oxy
ha kh nh glucooxydase.
5.1.2. Bn cht ha sinh
Bn cht ha sinh ch yu nht trong qu trnh sn xut tng l s thy phn
tinh bt (ch yu l ca go) v thy phn protein (ch yu l ca u) bi cc enzyme
amylase v protease do vi sinh vt to ra.
Ngoi ra do hot ng ca mt s vi sinh vt to hng v nhng phn ng ha
hc th cp, mt s cht c hng v c bit c hnh thnh v lm cho tng c
hng v ring ca n. Mt khc cng cn nhn thy rng trong sn xut s dng
mt h vi sinh vt t nhin c nhiu loi vi khun, nm mc khc nhau m qu trnh
trao i cht ca chng hnh thnh nhng cht c hng v khng tt, hoc mt s
cht khng sinh, c t c hi cho c th. iu ny gii thch ti sao mt s ngi
khng thch tng.
5.1.3. Hot ng ca h enzyme vi sinh vt trong tng giai on sn xut tng
Qu trnh sn xut tng c truyn c th chia ra lm ba giai on: lm mc
77

tng, lm nc u v ng tng (tc trn hai bn thnh phm trn).

Sau y trnh by cc bin i ch yu trong cc giai on ny:
* Trong qu trnh mc tng th cng, hot ng amylase ca mc tng
thng t ti cc i sau nm ngy, tip gim dn. Hot ng protease ca mc
t ti cc i sau su ngy, ri gim tng i nhanh. Hm lng ng kh cui
cng t ti cc i ngy th nm (26,2%). Nh vy trong phng php th cng
t nhin, nm mc pht trin chm v mc thch hp em mui hoc ng tng ch
vo khong 56 ngy sau khi .
* Trong qu trnh lm nc u, phn ci v phn lng ca nc u tuy khc
nhau, nhng cc bin i trong hai phn ny c nhiu im tng t nhau. Cc nghin
cu cho thy hot ng amylase ca nc u t ti cc i khong 910 ngy sau
khi ngm. Hot ng protease t ti cc i ngy th 9. hot ng protease ca
nc u thp, cn hot ng amylase th rt thp, gn nh khng ng k. Lng
m ton phn ca nc u ch yu l nm trong phn ci. Trong qu trnh ngm, s
ha tan cc dng m khc nhau vo phn lng tin hnh rt chm. Do hot ng ca
enzyme protease thp, nn mc thy phn protein ca u khng ng k. Lng
m amin u thp trong phn ci cng nh trong phn lng. Sau 9 ngy ngm, t l
m amin i vi m ton phn trong phn ci nc u ch c 4,2%. Hm lng
m amin trong phn lng ch t ti 0,830 gam/lt. Cch thy phn u sau khi ngm
bng mc lm tng cc qu trnh sinh ha c ch. Nhng trong khu ngm u vn cn
xy ra nhng qu trnh sinh ha ca vi sinh vt c hi. u l mt sn phm giu
protein, c ngm lu trong nc khng c mui, nn trong qu trnh ngm xy ra
s thi ra protein. Qu trnh ny hnh thnh mt s cht c hi cho c th v cng
a li cho nc u ngoi mi v tng c nhng mi v kh chu.
lm cho tng c gi tr thc phm cao hn (k c gi tr hng v, hm
lng m amin) v m bo yu cu v sinh, ta c th b khu ngm u trong sn
xut tng m tin hnh thy phn u rang bng mc tng. Cc sn xut th nghim
cho kt qu tt. Tng lm ra c mi v ca tng c in nhng c mi v du v
thm hn. Mi v ny to ra do sn phm ca s thy phn v mt s qu trnh ln
men (ru v acid), do hng v ca u rang v do phn ng th cp xy ra gia cc
sn phm trn vi cc thnh phn khc c trong nguyn liu.
* Trong giai on ng tng, cc enzyme amylase v protease vn tip tc hot
ng thy phn. Cc phn tch cho thy trong mc tng sau khi xong, lng ng
kh ch chim khong 3040% tng s cc sn phm thy phn tinh bt, cn trong
tng chn lng ny chim 7080%, ngha l tng gp i. T l m amin trn
m ton phn ca nc u 7 ngy m ch c 4,2%, cn ca tng chn l
khong 2025% nh vy l tng 56 ln.
Trong qu trnh chn, mt lng khng nhiu cc hp cht melanoidin cng c
hnh thnh do s kt hp ca cc acid amin vi ng. Do tng tr nn c mu
sm hn lc mi ng.
5.2. Nguyn liu sn xut tng
5.2.1. Nguyn liu giu tinh bt
Thng s dng 2 loi nguyn liu l go np v u nnh; go np thng
chim 7080% cn u nnh 2030%.
c im go np c nhiu tinh bt (7580%), u nnh c nhiu protein
(3643%) v cht bo (1722%), khi phi hp 2 loi nguyn liu ny, tng s l mt
78

loi thc phm kh cn i v thnh phn dinh dng. C th thay th go np bng

cc loi ng, khoai, sn, bt m...
Yu cu ca nguyn liu giu glucid a vo sn xut phi khng b mt, mc.
5.2.2. Mui
Mui dng trong sn xut tng thng l NaCl, phi c tinh khit 9297%,
khi pha vo nc khng c v cht.
5.2.3. Nc
Nc dng sn xut tng phi p ng c nhng yu cu v nc ung:
Khng c mi v, khng mu, trong sut; cng chung, mg ng lng, khng qu
7; Hm lng cn kh khng qu 1000 mg/l; Cc cht khong v cc cht hu c khc
khng qu 850 mg/l; Tng s vi sinh vt c trong 1ml khng qu 100; Khng cho
php nc c mt amoniac v cc mui ca acid nitrit, vt cc mui kim loi nng;
oxy ha ca nc khng c qu 3 mg O2/lt.
5.3. K thut sn xut tng th cng
5.3.1. S quy trnh cng ngh sn xut tng lng
S quy trnh cng ngh sn xut tng th cng dng lng c trnh by
hnh 2.23.
u nnh
Vo
Rang chn
gi

Ng, ng mnh
hoc go

Nghin

Ngm

Ngm nc
u

Hp chn
Nui mc

Cht
Dch bt u,
nc u

mc

Mc trung
gian
Nc

tng
ngm

Tng lng

Hnh 2.23. S quy trnh cng ngh sn xut tng lng

5.3.2. S quy trnh cng ngh sn xut tng c
S quy trnh cng ngh sn xut tng th cng dng c c trnh by
hnh 2.24.
79

u nnh
Sng, phn loi

Go, ng

u nnh

Vo, i sch

Vo

Sng, phn loi

Hong kh

Ngm nc vi

Vo, i sch

Rang

Hp chn ln 1

Hong kh

Tch v

Thm nc

Rang chn gi

Nghin

Hp chn ln 2

Tch v

Mui n

Bt u

Lm ngui

Nghin

Ha tan

Trn nc

Nui nm si

Bt u

Lc

Hp chn

C c

Mui
tinh

Nc
u

Ln men ph

Trn nc
Dch c

Nho trn
Bao gi

Tng
c
Hnh 2.24. S quy trnh sn xut tng c
5.3.3. Thuyt minh quy trnh
Qu trnh sn xut tng c th chia lm 3 giai on: lm mc tng, lm nc
u, ng tng v chn. Hai giai on u c tnh cht quan trng, quyt nh cht
lng ca tng, giai on sau l trn 2 bn thnh phm sn xut trn v chn.
Thi gian cn thit lm mc tng trung bnh khong 57 ngy, lm nc u
79 ngy, sau khi ng tng chn khong 510 ngy l n c. Theo trnh t th
u tin ta phi lm mc tng trc 34 ngy (c th lu hn) sau mi rang u
v ngm u trong nc, v khi mc c th c th mui hm li, cng mui lu
80

tng cng ngon, tri li nc u khi c ri tc l n lc cn ng tng m

khng lm kp thi th thi hng.
Tng cng thi gian lm mt m tng th cng mt khong 1822 ngy.
a) Lm mc tng
* Cc bc lm mc:
Go, ng Ngm Hp chn Lm ngui Nui mc p mui
Ln men ph Bao gi Thnh phm
* Thuyt minh:
- Nguyn liu c th dng go np, ng, khoai.
- Chun b go np: C th lm mc tng t np ci hoc np con, 3033kg np
cho 100 lt tng.
- xi: Vo i sch go np, ngm nc xm xp mt m (812 gi). Tt
nht nn xi bng ch.
- mc :
+ Kiu thng thng: xi sau khi tri ra nong hoc thng cho ngui, lp xi
dy 22,5cm. Va lc va dp nc cho xi ti u, lng nc dp 100ml/1kg xi.
Nn y bao ti tt hn l, ni kn, trnh nng, gi. Sau 4 hoc 5 ngy nu tt th
ht xi no cng mc mc, nhiu bi bo t, mc tr nn nh hn, c v ngt, lc ta
c th bp mc cho ti u v thm mt ngy na, nh vy tt c khong 5 ngy.
+ kiu C (mc mt): xi xong nh trn, nhng sau khi c khong
3 ngy th ly ra bp cho mc ri thnh ht. vo r to sn nhanh 34 pht cho ht
bi bo t, ng lm cho mc b nt, vi gi cho ro nc ri vo thng hoc
nong thanh ng cao 0,30,5m. Di thng hoc nong lt rm, trn y bao ti.
Thng ta nh vy 2 ngy th o t trong ra ngoi v thm 2 ngy na l c.
Lc mc tr thnh mt khi kh nhuyn nt, mm, v ngt cn a i ng tng
hoc mui mc bo qun. V khi mc c mu mt (nu m) v dnh nn ta
cn gi phng php mc C l mc mt.
- Mui mc:
Mc sau khi xong nu nc u va kp th c th ng tng ngay, nu nc
u cha kp th cn em mui mc lc no thch hp s ng tng. Mc theo
kiu thng thng em bp cho ti loi bt bo t. Cho vo vi snh c mt lt
mc mt lt mui. Lng mui dng khong ton b lng mui ca c m tng.
nc vo va xm xp mt, trn u cho tan mui. Mc v mui nn trn u,
phi nng hng ngy. Mc mui c th dng ng tng lun hoc sau t lu,
trng hp cha cn c th qua nm sau mi ng tng cng c.
b) Lm nc u
- Rang u : thi gian rang u t 3060 pht, khi thy u trc v, nhn vng
nu, dn, thm l c. u rang xong ngui, xt v sng sy cho ht v, c th
xay nh hoc ch cho u tch i.
- Ngm u: Ngm vi nc trong chum, vi, c 1kg u cho 56 lt nc, chum
ngm u thng ngoi sn, hng ngy m ra phi nng. Khong 25 ngy sau khi
bt u ngm, mt s qu trnh ln men xy ra, lm u tng ni ln mt nc, ta c
th ly que khuy cho u chm xung. Sau 79 ngy, nc u s c, c mi v
tng r rt. Khi nc u c cn em ng tng ngay nu lu hn nc u s
b thi hng.
81

c) Ng tng, chn v bo qun

Ng tng l em 2 bn ch phm sn xut trn trn vo nhau v thm nc
mui cho t l, ri nghin nh. Trong giai on chn ta nn chum tng ngoi
sn, ban ngy phi nng, m y li, trnh ma v rui nhng. Mi bui sng dng
que tre nh cho tng chng nhuyn.
5.4. K thut sn xut tng cng nghip
Phng php sn xut tng cng nghip cng c ni dung, cc giai on sn
xut tng t nh phng php sn xut tng th cng. Tuy nhin, phng php ny
cng c mt s c im c trng sau:
S dng loi nm mc thun chng, ch yu l cc chng thuc Aspergillus
oryzae. m bo c cc iu kin nui nm hon ton n nh, do cht lng
tng s hon ton n nh; C th iu chnh c cc iu kin ln men, thy phn
trong qu trnh sn xut nn cht lng tng cng cao v n nh hn.
5.4.1. S quy trnh sn xut tng cng nghip
Hnh 2.25 trnh by s quy trnh sn xut tng cng nghip.
ng ging

Go np

u nnh

Cy chuyn

Ngm nc

X l

Nhn ging nh

Hp chn

Ra

Nhn ging ln

ngui

ro

Mc ging sn
xut

Trn ging

Sy

Nui mc

Nghin

Thy phn

Thy phn nc u

Ng tng

Ngm nc u

chn
Thnh phm
Hnh 2.25. S quy trnh sn xut tng cng nghip
5.4.2. Thuyt minh quy trnh
a) Lm mc tng
Mc ch ca giai on ny l to c lng ging va cho sn xut vi
lng bo t t c l cao nht. ng thi ging nm mc phi c thun khit v
chng loi.
82

Lm mc tng cng nghip c tin hnh theo 3 cng on: mc ging, mc

sn xut v x l mc sn xut.
* Giai on lm mc ging
Quy trnh lm mc ging trong sn xut tng cng nghip c m t hnh
2.26.
Chun b mi
trng thch
nghing
ng
mc
ging

Nc
v trng

Cy chuyn
Nui 56 ngy
32320C
Ging trong ng
thch nghing
Trn u bo t

Mi trng
trong bnh
tam gic

Ng mnh
Hp thanh trng

Nui 56 ngy
300C

Lm ti

Mc ging
trong bnh tam
gic

Trn ging
0,51%
Nui mc 60
gi
Mc ging cho
sn xut
Sy kh

Bao gi
Hnh 2.26. Quy trnh lm mc ging trong sn xut tng cng nghip
Giai on lm mc ging cn phi tin hnh theo 3 bc: Nui cy ging trong
ng thch nghing hay l gi ging trong ng nghim; Nui cy trong bnh tam gic
(Nhn ging nh); Nui cy trn sng, nia (Nhn ging ln).
- Nui cy trong ng thch nghing:
Ly ng ging cy chuyn sang ng thch khc. Yu cu ng ging phi tuyt
i m bo thun khit, khng c ln bt k mt loi vi sinh vt no khc. Mi
trng thch nghing phi m bo y cht dinh dng
- Nui cy ging trong bnh tam gic (nhn ging nh): Cch lm mi trng
trong bnh tam gic:
+ Mi trng go: go t loi tt, nu cm, ht cm chn u, khng qu nho,
qu kh; m khong 45%; ngui, bp ri thnh tng ht; cho vo bnh tam gic
thnh lp dy khong 1cm.
83

y nt bnh v giy chng m. Hp thanh trng p lc 1 atm trong vng 3045

pht.
+ Mi trng ng mnh: ng mnh (kch thc 0,20,5mm) cho nc theo t l
90% khi lng so vi ng, trn u trong khay hoc xoong 12 gi cho ngm
nc u. Bp ti cho vo bnh tam gic khc nhau thnh lp dy khong 1cm. y
nt bnh v giy chng m. Hp thanh trng ng thi lm chn p sut 1atm
(1200C) trong thi gian 60 pht, ly ra ngui lc cho khi vn cc.
+ Mi trng cm: chn cm tt, mi nhng loi th khng cn mn ht, sau
lm nh i vi ng mnh. Thng s dng cc bnh tam gic dung tch 0,30,5 lt
hay 1 lt c ming rng. Sau khi chun b mi trng trong bnh thy tinh ta tin hnh
gieo cy ging vi sinh vt. Trc tin cn phi chun b ly 5ml nc v trng vo
trong cc ng nghim. Sau nc v trng cho bo t ha vo trong nc ng
thi cy chuyn chng sang bnh tam gic.
Trung bnh c 1 ng ging c th cy chuyn thnh 23 bnh tam gic, c dung
tch khong 1 lt. Lc cho ging phn b u trong mi trng v tin hnh nui chng
trong iu kin thch ng. Thng nui khong 56 ngy l c. Yu cu c bn
trong giai on ny l lm sao to c nhiu bo t pht trin mnh khe. Trng
hp no thy bnh b nhim th phi loi b ngay.
- Nui cy mc trn mnh, dn, sng hoc khay (nhn ging ln):
Chun b mi trng lm mc trn mnh: nguyn liu thng dng l ng mnh
c kch thc khong 0,20,5mm, trn vi nc theo t l 8090% trng lng so vi
ng nu hp di p lc cao. Trn xong 34 gi cho ng ngm nc u ri hp
chn. Thi gian hp ng mnh khong 34 gi, di hn so vi thi gian hp cm hoc
go np. Nguyn liu sau khi hp xong phi chn u, khng c qu bt hoc qu
kh. m cn li khong 4550% l va.
Cch gieo cy v nui mc trn mnh: nguyn liu d ra, lm ngui nhanh. Nu
t c th bp bng tay cho ti ra, nu nhiu cho qua my nh ti v dng qut thi.
Sau khi lm ngui n 26380C th trn ging t bnh tam gic vo, t l 0,51% hoc
c th cao hn. Sau khi trn ging, mi trng vo mnh, khay thnh lung cao
0,3m. Khay, mnh c t 30320C, m 85100%. Thi gian khong 68 gi.
Sau 34 gi trn u 1 ln.
Mc mui c th dng ng tng lun hoc sau t lu, sau 68 gi nhit
khi mi trng ln ti 34360C v bo t ny mm gn ht, nhng cha hnh
thnh si di. Lc ny cn ri mng mi trng thnh lp dy 1,52cm. Cn gi cho
nhit mi trng khng vt qu 360C. Lng nhit ta ra nhiu nht khong
1024 gi sau khi trn ging. Sau khi nui 3436 gi, nhit trong khi nui bt u
gim, cn phi iu chnh ln 34350C duy tr s hnh thnh bo t ca nm mc.
Thi gian nui mc ging trn khay, mnh thng vo khong 60 gi. Nu thy hnh
thnh bo t chm th c th ko di n 7072 gi. Mc ging khi ly ra thng c
m 3235% c th dng ngay lm ging cho cng on mc sn xut. Nu khng
dng ngay th phi em sy kh n m 8% gi dng dn hay cung cp cho cc ni
sn xut. Nhit phng sy khng c qu 400C. Cc bao mc ging cn c bo
qun ni kh ro, mt (c th trong t lnh 450C) trnh nh nng. Thi gian bo qun
ty iu kin c th 12 thng hoc lu hn.
* Giai on lm mc sn xut
Trong cng on ny ta sn xut ra 1 bn thnh phm ca tng v vn thng
84

gi l mc tng a vo ch bin thnh tng. Yu cu ca mc sn xut khc v

c bn so vi mc ging. y ta khng lm ra sn phm c nhiu bo t lm
ging, m phi lm ra sn phm trong tinh bt c chuyn ha nhiu thnh ng
v c enzyme amylase, protease hot ng.
Quy trnh sn xut (hnh 2.27)
Ging sn xut
Chun b nguyn
liu

Hp chn nguyn
liu

Ng tng ngay hoc mui mc

Trn mc sn xut
Nui mc
Ln men t hoc
m

Hnh 2.27. Quy trnh lm mc sn xut trong sn xut tng cng nghip
Thuyt minh:
- Chun b nguyn liu: nguyn liu l go np, c th dng ng thay th mt
phn hoc ton phn. Ng cn c nghin thnh mnh nh 0,30,5mm trn my
nghin, sao sng b my. Trung bnh sn xut 100 lt tng cn 3033 kg go np
hoc ng mnh.
- Hp chn: go np em vo sch, ngm nc xm xp mt 812 gi. Ngm xong
vt ra cho ro ri cho vo hp. Hm lng nc ca go ngm thng l
3436%. Ng mnh v nc t l 90100% khi lng ng nu hp di p lc cao,
theo t l 8090% nu (hp p lc thng). Trn xong 34 gi cho ng ngm
nc u, ri a hp. Hp khong 34 gi nu hp p lc thng, 12 gi nu p
sut cao hn. Nhit hp thng l 1000C hoc cao hn.
- Trn ging: xi hoc ng hp chn c dng xng nh ti v lm ngui
hoc cho qua my nh ti v dng qut thi ngui. Khi nhit h thp xung
3840oC th trn mc ging vo. T l ging l 0,51%. C th dng nc si
ngui trn cho nhanh v tt hn. Sau khi trn ging ta ri mng nguyn liu ln mnh
tre, nong hoc khay thnh lp dy 22,5cm ri a vo bung nui mc.
+ Nui mc: nhit trung bnh phng nui mc l 30320C khng c qu
380C. Thi gian nui mc sn xut tng cng nghip khc nhau ty theo cch x l
mc tip theo. Thi gian nui mc nhanh gp 2 ln so vi phng php th cng.
+ Nu mc sau khi nui dng tin hnh thy phn (ln men t v mc mt) th
thi gian ra mc khong 3648 gi sau khi trn ging. Lc hot ng ca amylase,
protease ca mc u nm khong cc i, cn hm lng ng kh th vo
khong 2025%.
+ Nu mc sau khi nui khng thy phn m tin hnh ng tng hoc mui mc
ngay th thi gian ra mc cn ko di khong 6070 gi. Lc hm lng ng
kh t ti mc cao 3436%, nh vy mc s ngt hn khi 3648 gi.
* Giai on x l mc sn xut
X l mc sn xut sau khi ly ra vi mc ch gi mc li trng thi thch
85

hp, hoc tin hnh thy phn (ln men) thm mc tr nn ngt hn.
C th chia ra x l khng thy phn v x l bng thy phn:
- X l khng thy phn (ng tng ngay hoc mui mc):
+ Ng tng ngay: l cch lm n gin nht, mc ly ra khng qua mt ch bin
c bit no na. Cch lm ny nhanh gn nhng tng khng ngon bng mui mc
hoc c x l thy phn.
+ Mui mc: mc ly ra bp thnh nhng ht ri cho vo thng hay chum vi,
trn vi nc mui, lng mui dng l ton b lng mui ca m tng. Lng
nc cho va xm xp mt mc (1kg mui khong 11,2 lt nc).
- X l mc bng thy phn (ln men t hoc m): nhng mc c x l bng
thy phn th thi gian ly mc ra khi phng nui khong 3648 gi sau khi trn
ging l thch hp. X l mc bng thy phn c 2 cch: ln men t v ln men m.
+ Ln men t (cn gi l ng ha): Mc ly ra c trn vi 100150%
trng lng nc un si ngui 600C. trnh dng nhiu nc lm long tng,
c th dng nc u trn. Nghin hoc xay nh hn hp, cho vo ni hoc thng
cha trn cc l tip nhit v gi nhit 55580C, pH t nhin 5,55,7. Trong iu
kin ny tinh bt c thy phn nhanh chng v thi gian ng ha ch cn 68 gi.
lu hn hm lng ng khng tng m acid tng lm tng chua. ng ha
xong c th a ng tng hoc em mui nh trn gi li.
+ Ln men m: tc l ng ha theo kiu mc mt C . Thc cht ca
phng php ny l li dng s t bc nng ca khi mc trong iu kin c m
va phi, a nhit ln va thch hp cho qu trnh thy phn.
Cch tin hnh: mc sau khi ly ra c bp ri tng ht. Trn vi nc, lng
nc bng 2530% trng lng mc.
Trn xong trn nong thnh ng cao khong 0,5m chung quanh ph bt, hoc
vo thng vi trn y np. Ton b thi gian mc mt thng khong 4 ngy
m l c. Mc sau khi c th ng tng ngay hoc em mui gi li.
b) Lm nc u
C th chia theo 3 cch sau:
* Kiu ngm nc u thng thng
Tng t nh ngm nc u th cng, tin hnh qua 2 giai on: rang u v
ngm u. Nu c my sy th c th sy u 1802000C trong 4560 pht, sy
xong ngui, nghin thnh bt ri a vo ngm hoc thy phn. Trn bt vi nc
t l 1/5, un si hn hp trong 4560 pht ri vo thng hoc chum vi ngm.
rt ngn thi gian v trnh nc u hng, ta cho vo hn hp 10% nc u ca
t trc. Ngm nhit 30320C trong 67 ngy l thch hp.
* Kiu ngm nc u c thy phn
u rang ngm bnh thng nh trn, khi c, vt ly ton b phn ci trn
u vo hn hp nc v mc chun b ln men t (ng ha) trong cch x l
mc bng thy phn. Hn hp ci u, nc v mc c nghin nh ri cho thy
phn 55580C trong 68 gi. Nu ta sn xut mc khng theo kiu c ng ha th
c th thy phn ring ci u, nhng cn c mt t mc (nui sau 3648 gi) dng
thy phn. Nc c trn vo vi lng 1520% trng lng ci u, xay nh hn
hp cho vo ni trn l tip nhit v gi 55580C trong khong 1415 gi. Sau cho
ng tng nh trn.
86

* Kiu thy phn u khng ngm

Bt u rang, trn vi nc theo t l 1:1 ri trn vo mc nui 3648 gi, sau
tin hnh mc nh bnh thng. Mc mt xong c em ng tng. Thy
phn u cng vi vic ln men t mc (ng ha). Bt u rang trn vo hn hp
mc v nc chun b ng ho. Nghin nh hn hp cho vo cc ni trn l
tip nhit. Gi nhit 55580C trong thi gian 68 gi. Sau em ng tng nh
thng l.
c) Ng tng, chn, bo qun
Ng tng l em cc bn ch phm c sn xut t nguyn liu c nhiu bt
ng (go, np, ng) v t nguyn liu c nhiu protein (u nnh) c ch bin
trn trn vo nhau, cho thm nc v mui ng theo phi liu ri nghin nh. Ng
xong ri mt thi gian cho tng chn ri a bo qun hoc xut xng. Thi gian
chn khong 510 ngy trong nhit ca ma h, v ng thi gian ny cn lu
hn.
6. CNG NGH SN XUT CHAO
Chao l mt sn phm ln men t sa u nnh ng c do vi sinh vt tit ra
enzyme chuyn bin protein, cht bo, glucid c trong sa u nnh thnh nhng
phn t n gin nh acid amin, acid bo, cc ng n. Nh vy chao c mi thm,
bo c bit.
Chao c ngun gc t Trung Quc. Do Trung Quc s dng kh nhiu ting a
phng v c nhiu tr ngi trong qu trnh chuyn i t ting Trung Quc sang
ting Anh, nn hin nay chao c rt nhiu tn gi, v d nh: tosufu, fusu, furu, tou
furu, teoufuru, fuju, fuyu v fooyue. Mt s tn gi khc ca chao i km vi
cc thng hiu ni ting nh tofuzu Mandarin, hay tauzu (taohuyi) Taiwan.
T sufu l tn u tin ca chao xut hin trn cc ti liu. Sufu c ngha l sa ln
mc.
cc nc phng Ty, mt s nh nghin cu nh Hesseltine, Wang gi cc
sn phm chao l ph mai Trung Quc. H a ra quy trnh sn xut nh sau: ngm
u nnh qua m, nghin t to cht st, un si dch ny, lc ly dch chit
(sa u nnh), thm vo mui bin hay mui sunphat Ca, Mg khi dch vn cn nng,
sau kt lng protein v lipid, gi l dch sa ng. K n em i p, tch nc
thu sn phm.
V mt dinh dng chao c y cc cht b dng ca sa u nnh, nhng
d tiu ha v cc protein, lipid, glucid c cc enzyme ca vi sinh vt chuyn ha
ra cc phn t n gin d dng c tiu ha v hp th.
nc ta, vic lm chao c t lu i. y l mt sn phm truyn thng, c
tnh cht c truyn. Chao c lm v ln men t nhin. Nhng mc c sn trong
khng kh, c l ln men v sau khi ln men, cho vo keo, nc mui v ru,
thm gia v cho chao chn, mt thi gian sau l dng c.
Vi phng php c truyn ny, nng sut khng cao, thi gian di v nht l b
tp nhim nhiu loi vi sinh vt. Khng nhng mc chao m cn c nhng mc khc,
nm men v vi khun cng pht trin c khi c vi khun gy bnh, vi sinh vt gy thi,
mc lm ng, c tit c t mycotoxin cho nn, i vi sn xut cng nghip, lm
chao cn phi da trn c s khoa hc, lm c k thut nng cao nng sut v cht
lng.
87

6.1. Vi sinh vt trong sn xut chao

Vic chn ging sn xut chao rt quan trng. Tiu chun i vi mt chng
vi sinh vt sn xut chao nh sau:
- Khun ty th ca nm phi trn, bng, c mu trng hoc mu hi vng chao
sn xut ra c mu c trng.
- Cu trc ca si nm phi cht, dy, to mt lp mng vng chc trn mt bnh
u gi c hnh dng ban u.
- Khng to ra mi v kh chu do nm b nhim.
- To c enzyme c hot tnh thy phn m cao.
V th mun chao c cht lng tt, sn phm n nh, trong sn xut phi c vi
sinh vt thun chng v to cc iu kin ti thch nh nhit , m, mi trng,
pH, pht huy ht tnh u vit ca chng.
Vi sinh vt dng trong sn xut chao l mt loi mc thuc dng Mucor v c tn
l Mucor sufu. Nhn chung, si nm ca ging Mucor dy hn ca ging Rhizopus. V
th, ging Mucor to mt lp mng dy v bm cht vo b mt chao. Tuy nhin, nhit
pht trin ca Rhizopus khong 120C, nhit ny, vi khun kh pht trin. Cn
nhit pht trin ca Mucor khong 15200C. Wai (1968) cho rng loi Actinomucor
elegant c s dng rng ri nht v l mt trong nhng loi tt nht cho vic sn
xut chao. Ngoi ra cn c cc loi M. hiemalis, M. silvaticus, M. praini.
Mt vn ca cc nh sn xut hin nay khi s dng Actinomucor repens l khi
thi tit nng ln (nht l vo ma h) th cc hot ng ca vi sinh vt ny b c ch,
gy nh hng n sn xut. Tuy nhin, mt tin s Trung Quc l BeiZhong Han,
tm ra rng Rhizopus oligosporus li hot ng bnh thng mc nhit cao nh
th. Tuy nhin, sn phm chao s c mu xm hn.
6.2. K thut sn xut chao truyn thng
Chao Vit Nam sn xut theo phng php truyn thng c ba giai on: lm
ming chao, ln mc chao, chao chn.
6.2.1. Lm ming chao
u nnh tt, u ht c ngm qua m (56 gi ty tnh trng ca u); u
c xay di dng nc v thu c mt khi lng, mn. Lc qua vi th loi b
phn b, cn li l phn sa lng. Pha thm nc cho t l mt phn u, mi
phn nc v nu dung dch sa lng ny trong vng 30 pht cho si chn v bc mi
thm. Dung dch sa lng ngui xung 500C (c th dng khuy cho mau ngui)
v dng nc chua c kt.
Nc chua l nc p ca ming chao cho chua ln men lactic v thm acid (
ln lm chao u tin c th s dng acid t dm n hay acid acetic pha ra c pH= 3).
Lng nc chua cho vo va (n khi c hin tng c kt ). Khi cho
nc chua vo, phi khuy mnh, khi cho , th ngng khuy v cho c kt t t.
- Khi c kt hon ton, khi kt ng yn, phn nc trn c ht ra, phn
c c cho khung g c b dy 22,5cm, c vi mn, dng vt nng p ln loi
b ht nc, c c ming u ph. Nu dng 18kg u nnh tt, c th thu c
55,5kg u ph c 8890% nc.
u ph ny c hm lng nc cao, khng thch hp cho ln men chao v d
thi v vi khun d pht trin. Nn cn p thm cho n khi hm lng nc khng
qu 83% v cho ct ra tng ming nh c kch thc 2x2x1cm hay 1x1x0,7cm.
88

u ph dng lm chao c hm lng nc 83%, m khng tan 9,1%, m tan

0,4%, cht bo 4%.
6.2.2. Ln mc chao
Cc ming chao c xp vo khay c c l di y v c xp cch u
nhau mt khong cn thit cho thng thong mc chao mc u khp trn b mt
ca ming chao.
em cc khay xp vo phng v c xp cch u cho thng thong.
Ty iu kin nhit , m v thng thong, trong vng 3648 gi, mc
chao c trong khng kh mc ln ming chao. Khi ming chao ph y cc khun ty
t trng, ng sang vng xm l c.
Khng c mc xanh, mc en pht trin, khng c mi kh ngi l ming chao
tt, c hm lng nc 74%, m tan 2,3%, m khng tan 10,4% v bo 4,3%. Ty
theo ma (ma kh mt v ma ma m) nn to iu kin tiu kh hu thch hp
cho phng mc chao pht trin tt, vi sinh vt tp (nht l mc en, mc xanh, vi
khun gy thi ra) khng pht trin v cc cn trng rui, gin, chut khng xm
phm c vo trong phng .
6.2.3. chao chn
Khi mc chao chn, c mi c trng ca chao, khng c mi ng thi th
em sp vo keo, l dung dch mn vo v tip tc cho chao chn.
Ty theo lng mui trong ming chao v nng mui trong nc chao m
ngi ta c khuynh hng lm hai loi chao: chao ni v chao chm. (Tht ra th
khng ng phn loi nh th). Chao t mui (chao ni) mau chua hn chao nhiu
mui (chao chm) nhng d b thi. lm loi chao ny khng thi, ngi ta phi
dng bt chng mc Sodium benzoat. Nn s dng nc mui 13140Be v 10% ru
etylic cng vi gia v ln men ym kh lm cho chao chn t t. Thng th t 40
n 60 ngy th chao chn.
Hp keo chao l nng thanh trng trc khi phn phi tiu dng. Cht gia v
thng c dng lm mu sc v tng hng v chao. Ngi ta dng go lt v
u nnh rang nghin ra thnh bt cho vo dung dch mn, cng vi t xay nh
lm chao c mu hoc dng go ln men, nghin thnh bt cho thm hng v
ru cho chao. i khi cng dng tiu, hng hoa hng.
Theo phng php truyn thng, cc cng on dit khun rt cn thit ngn
s tp nhim vi sinh vt nht l vi khun cha c quan tm nn phm cht chao
thng xy ra c mi hi thi, v ng. sn xut chao c cht lng tt, mt s
cng on v yu cu v sinh cn c b sung vo quy trnh cho hon chnh nh sau:
- Khi c sa u nnh bng nc chua, nn lu cho t l khong 6% mui n
gip ngn nga vi sinh vt tp nhim pht trin lm ung thi chao;
- Nn dng CaSO4 hay MgSO4 vi nng 0,030,04N thay cho nc chua
c kt sa u nnh;
- Trc khi cho ln mc, cc ming chao cn c thanh trng (hp 1000C
trong khong 15 pht dit khun);
- Nn phn lp v nui nhn mc chao thun chng trong khi gieo ming chao
, cc loi mc en, mc xanh khng pht trin c;
- Cc mc Mucor elegans, Mucor hiemalis, Mucor silvaticus, Mucor
subtilissimus u c c tnh ln men chua tt nhng mc Mucor elegans l tt nht.
89

Chao thnh phm tt, khi cc ming chao cn nguyn ming, b mt nguyn vn,
nhn mn. Trng thi ca chao chc, khng r nt, ln cn ht, c mu vng ng c
trng, khng en thm hoc xanh en, nc chao khng c. Chao c mi chua c
trng khng c mi thi hoc hi. V ca chao bo, thm v hi chua, du, khng c v
ng, tanh hoc v kh chu no khc. Chao lm t u nnh sch, nc mui lng
tt s khng c ct hoc vt th l. Chao lm t nc chua ln men lactic 410C c
hm lng m ton phn, tnh trn cht kh khong 55%, t acid acetic hm lng
m c th ln n 57,1% v so vi c c bng CaSO4 l 54% tnh trn cht kh.
6.3. K thut sn xut chao theo phng php hin i
6.3.1. Quy trnh sn xut
S quy trnh sn xut chao theo phng php hin i c trnh by hnh
2.28.
u nnh
Ra sch
Ngm nc
Xay
Lc

Dch sa u
un si
Kt ta

CaSO4

Lc vi
whey
Chao

Hoa u

chn

Ln men

u ph chao

NaCl

p mui

Ct khi

Bo t
mc

Nui mc

X l nhit

Hnh 2.28. Quy trnh sn xut chao theo phng php hin i
90

6.3.2. Thuyt minh quy trnh

C rt nhiu loi chao khc nhau nhng v c bn quy trnh cng ngh no cng
gm 5 bc: Sn xut u ph lm chao; Nui mc; p mui; Ln men v ch bin;
ng gi.
a) Chun b u ph chao
u nnh qua la chn em phi kh, ra sch ri ngm nc khong 56 gi
v u mm, sau x nc v i cho trc bt v i. Xay t trong ci n khi
c dch sa u nnh.
m bo u ph chao khng cha vi sinh vt tp v vi sinh vt ky kh, sa
phi c un si ngay v gi nhit ny trong 5 pht, sau lc qua vi mn
tch phn b cn li. Lng sa c em i kt ta protein.
* Mc ch: y l cng on ng t sa u thnh hoa u bng cch a dch
sa u v khong pI ca protein u nnh (pI 4).
* Tc nhn kt ta
- C th dng CaSO4, MgSO4 hoc nc chua (nc p sau khi lm u ph k
trc, li my ngy cho chua). Trong sn xut chao thc t ngi ta thy CaSO4
gip thu hi protein tt nht. Hm lng thng dng l 2g/l, sau khi nng nhit
ca dch sa ln 1000C th lng m Nit cn li trong nc lc rt t, ch khong
45% so vi tng lng Nit.
- Nu so vi s dng nc chua kt ta nh trong ngnh sn xut u ph
thng dng th CaSO4 c nhng u im r rt: Trong dch kt ta khng c tp
khun gy thi v cc vi khun ky kh; d kim, r tin; thao tc n gin, do c th
c gii ha; khi dng ng lng s p c bnh u rn chc, c lng nc ph
hp vi yu cu pht trin ca nm mc.
* Phng php thc hin
- em 1 kg CaSO4 (loi 98% Ca2+) ha trong 15 lt H2O, lc b rc cn, un si
dung dch ny.
- Khi cho dung dch CaSO4 vo phi tin hnh khuy u, nh tay t di ln
trn trnh hin tng xy ra ng t cc b. Kinh nghim cho thy khi trn mt
dch sa xut hin nhng lung nc trong, mu vng nht, ln trong hoa u l c.
lng 23 pht, sau cht b phn nc (whey, c th dng nui gia sc). Kt ta
em i p s c bnh u ph dng sn xut chao. Thng thng hoa u c
a vo mt mnh vi t trong khun p, gi li ri p. Bnh u sau khi p xong
khng c c chiu dy ln hn 2cm, v nu qu dy th enzyme ca mc sau ny
khng thm thu vo gia c, lm cho bnh chao c phm cht khng ng u.
* Lu
- Lng tc nhn kt ta sn xut u ph chao cao hn 20% so vi sn xut
u ph thng, v vy bnh u ny rn chc hn bnh u n hng ngy rt nhiu.
Lng protein kt ta khong 2,53,5% khi lng cht kh ban u ca u nnh.
Cn ch nu cho qu nhiu CaSO4, trn mt bnh u s c nhng khoang trng
loang l, d lm cho chao c v nng v ng cht, ng thi gim v bo ngy ca
chao sau ny.
- Bnh u c coi l c cht lng tt l bnh u sau khi p xong phi rn
chc, ly dao ct li vt ct mn, khng c l rng. Thnh phn bnh u nh sau l
tt nht: hm lng nc nh hn 60% (cao hn d nh hng n qu trnh nui
91

mc), tuy nhin thng thng hm m khong 6372%, pH = 66,5.

b) Nui mc
L giai on quan trng nht trong qu trnh sn xut chao. S pht trin ca mc
c ngha rt ln trong s chuyn ha protein v lm cng bnh chao. Bn cht ca
qu trnh ny l sinh tng hp h enzyme cho giai on ln men.
* Phng php thc hin
- Bnh u thu c em ct khi, kch thc thng thng l 4x4x2 cm, c th
thay i ty th hiu ngi tiu dng. Mc ch vic ny l tng din tch b mt nui
mc.
- Trc khi cy mc, bnh u cn c x l nhit tiu dit vi sinh vt tp
nhim. C th chn nc si hoc sy 1000C trong 15 pht.
- Mc chao sau khi c sn xut dng bo t, cy trc tip vo bnh u
khng cn phi thm cht dinh dng no khc, ta c th cy ging mc vo bnh
chao bng my hoc th cng. Lng ging mc cho vo theo t l: 100kg bnh u
cn dng 0,5kg ging mc bo t, 500kg bnh u cn 1kg v 1000kg ta dng 1,2kg.
Nu cho mc bng phng php th cng th lng ging mc phi nhn vi h s
0,20,3.
- Sau khi cy mc xong th phi m bo nui nhit 28300C, hm m
khng kh l 90% nhng gi u. Sau 1416 gi nui, trn b mt u xut hin
nhng khun ty mu trng ta phi a hm m ln 95%. nhng gi cui nui mc
cn phi lm gim hm m xung hn ch s pht trin ca nm mc, v nu mc
qu tt (khun ty di trn 2,5cm) s c hot lc enzyme qu cao, thy phn protein qu
mnh, lm cho chao nng mi khng hp vi th hiu ngi tiu dng.
- i vi kh hu nc ta, kinh nghim trong sn xut thng iu chnh hm m
ca bu khng kh xung quanh bnh u nui mc bng cch: 5 gi u ph x mn
t ln cc gi mc, sau 12 gi nhng nc khn mt ln. 2830 gi sau, b khn m
gim m trnh tnh trng ko di thi gian nui, ng thi khng ch c hm
lng men cho ph hp vi yu cu ca cng ngh sn xut.
- Khng ch hm m thch hp vi iu kin sinh trng v pht trin ca nm
mc l vn ht sc phc tp, phi nm vng 3 yu t c lin quan mt thit vi
nhau iu chnh cho thch hp: Hm m ca bnh u sau khi p; Hm m ca
phng nui mc; Hm m ca khng kh.
- c bit nhng thng hn kh, m ca khng kh c khi xung ti 6070%
phi tng cng m, nhng thng m t phi ty theo thi gian sinh trng ca
mc m khng ch hm m ca phng nui cho thch hp. Ni chung m ca
khng kh thp th mc s cn ci, nu m cao nui s khng ng thi gian quy
nh, mc s lu gi lm cho cc khu trong dy chuyn sn xut khng nhp nhng.
- Nui mc ng k thut sau 3642 gi mc c hot lc thy phn protein cao
nht l 2,83,5 n v protease. Khi thy mc chuyn t mu trng sang mu hung nu
l kt thc giai on nui mc. Lc ny khun ty ca mc c th t n 2cm.
- vic nui mc tt cn lu phng nui mc phi c thit b iu chnh nhit
(10200C), gi c m v nn phng phi c kh nng thot nc. Mt phng ch
nn nui mc trong 1000kg u. Thng thng i vi cc phng thng gi t nhin
100kg bnh u dng nui mc cn c dung tch 67m3 kh trn din tch 2m2.
- Trung Quc, vo ma xun hoc thu, sau 37 ngy thy h nm mc trng
92

mc trn b mt cc ming u ph, lc ny ngng qu trnh nui mc v u ph

c ly ra ngay p mui.
c) p mui
* Mc ch: ngng s pht trin ca nm mc, chun b chuyn sang ln men.
* Phng php thc hin
- u ph chao ln mc c chuyn vo cc h snh ln. Xp vo h snh c
mt lp u mt lp mui. Lng mui thch hp ngm l 130150g/kg bnh u
mc mc. n lp u cui cng th ph mt lp kn b mt u. Mui p phi
sch. Thi gian p mui khong 24 gi ( Trung Quc l 34 ngy), sau cc
ming u c ly ra, ra nc sch v xp vo h khc ch bin.
- Ngoi phng php p mui, cn c phng php nhng mui, thc hin nh
sau: chun b dung dch mui c nng 300320g/l v nhng bnh u ln men
trong lin tc 67 gi th nhc ln, kh 24 gi, sau cho vo thit b ln men.
d) Ln men v ch bin
* Mc ch
Sau nui mc, ln men l cng on rt quan trng, giai on ny quyt nh
cht lng ca sn phm. Trong giai on ny cc enzyme ca nm mc s tham gia
hng lot cc phn ng sinh ha, m ch yu l protease vi s thy phn protein
thnh cc acid amin, lipid v cc ester thm, to thnh cc sn phm v hng v c
trng cho chao. Hng v ny do 4 nhm chnh to nn: cc acid amin v NH 3, cc sn
phm thy phn protein, cc acid bo v methyl acetone.
* Phng php thc hin
Thit b h ln men khong 80 lt, thng bng snh.
- u tin phi chun b hn hp o ngoi (dressing mixture), cc hn hp ny
rt a dng v c rt nhiu loi chao. V d: Chao : b sung red Koji (cm mc mc
M.purpureus); Chao Kwangtung (i Loan): dng bt t , hi bn cnh mui v red
Koji.
- Xp ln lt tng lp u v hn hp o ngoi vo h n 80% th tch h sau
cho vo dung dch nc mui nng khong 20%.
Mc d c nhiu loi hn hp o ngoi cho chao, nhng cng thc chung nh
sau: Mui n 2kg; Bt u nnh nghin 1kg; Red Koji 0,6kg; Jaggery 0,6kg; Nc
0,6kg;
Mt s cng thc khc: Chao hng (rose sufu): b sung thm tinh cht hoa hng;
Chao Tsao (Tsao sufu): b sung thm hm ru go.
- Sau cho thm ru trng vo, mc ch chnh l bo qun: chng vi sinh
vt, c bit l vi sinh vt gy thi. Cc h snh c y bng np g v kn trong
vng 3 thng (v nguyn tc chao cng lu cng ngon).
- Trong phng php truyn thng, u ph c em phi nng khong vi gi,
mc ch l tn dng UV ca nh sng mt tri tit trng b mt u ph. Tuy nhin
phng php ny s dn n tn tht do s phn hy ca u ph.
6.3.3. K thut sn xut bo t mc
K thut sn xut bo t ging trong sn xut chao c trnh by trn s
hnh 2.29.
93

Gi u,
nc

un si

Lc
Thch
ng

Nc u

B u, bt
m, nc

un si
Trn u

Hp

ng
Ging

ng mi trng

Phn phi vo
bnh tam gic

Cy ging

Hp

Nui mc ging

Cy ging

Nui
Bt m rang
chn

Trn

Ry

Bo t
ging

Hnh 2.29. S sn xut bo t ging trong sn xut chao

94

a) Sn xut ging ng thch

Sn xut ging ng thch l khu u tin ca cng tc ging v vy phi ht sc
thn trng, mi cng vic u phi tin hnh trong iu kin v trng ging khng
b tp nhim. Mi trng nui cy c nhiu loi, mi trng tiu biu c thnh phn
nh sau: Thch 1820g; ng 20g; Nc gi u 1000ml
Cch lm:
- Ra sch 300g gi u cho vo 1000ml nc, un si na gi, cht ly nc,
b sung thm nc cho 1000ml, cho thch v ng vo un si, lc, li un si
tit trng ln na, iu chnh pH mi trng t 4,55,0 bng acid citric hoc acid
acetic.
- Trng hp nu khng c gi u c th ly ht u nnh, ngm vo nc t
68 gi, ty theo thi tit khc nhau. Ra sch gn b nc, cho nc mi vo theo t
l mt u bn nc, un 34 gi, cht ly nc. Thng 100g u ly c 200ml
dung dch. C 1000ml dung dch li cho thm 2530g thch v 4% ng maltose, lc
qua vi mn ta c mi trng.
- Trc khi phn phi mi trng vo cc ng nghim, ng nghim phi c c
sch, thanh trng, y nt bng, sy nhit 1000C trong 1 gi. Mi trng cha
trong mi ng nghim ch c bng 1/5 dung tch ca n, khng dnh mi trng
vo ming ng d gy nhim.
Sau khi phn phi xong y nt bng, ly giy du bt kn u ng nghim, a
vo thanh trng p lc 1,2 kg/cm2 trong 1 gi. Nu khng c ni hp p lc th dng
phng php thanh trng gin on (hp cch thy 1gi ly ra trong t m 2830 0C
trong mt ngy ri li hp tip 3 ln). Sau ln hp cui cng t nghing ng
nghim to thnh ng mi trng c mt nghing, ri t vo t m 28300C gi 3
ngy. Kim tra li khng thy c khun lc xut hin mi cy ging. Dng que cy
ging, nui nhit 28300C trong 45 ngy khi thy mc c mu hung l c, v
lc ny mc thi k c bo t. Ging ng thch ch nn dng qua 7 th h, sau
phi thay ging gc mi.
b) Sn xut mc ging trung gian
Ging trung gian l loi ging c nhn t ng thch ra, s dng trc tip
cy vo nguyn liu sn xut. C 2 cch nui ging trung gian: nui trong bnh tam
gic v nui trong hp nhm.
* Nui ging trong bnh tam gic
- i vi nhng xng sn xut quy m nh (5001000kg chao/ngy) c th
dng bnh tam gic c 1 lt nhn ging trung gian. Thnh phn mi trng: B u
ph 1kg; Bt m 0,5kg. Cc nguyn liu ny c phi hp vi nc cho mi
trng c hm m 7072%, pH ca mi trng c iu chnh 5,56,0 bng acid
citric hoc acid acetic.
- Mi trng phn phi vo mi bnh tam gic t 5060g, y nt bng, dng
giy bc hoc giy du bt kn ming, hp p lc 1,2 kg/cm2 trong 45 pht (nu hp
p lc thng phi 2 gi).
Mi trng sau khi hp xong c mu nu nht l tt, m qu l hng v protein
b bin tnh l do mi trng qu acid, thi gian hp qu di, p lc hp qu cao,
nhit hp qu ln. Hoc c trng hp mi trng sau khi hp xong b vn cc do
hm m qu cao hoc qu thp.
95

Mi trng sau khi hp xong phi lc ngay nguyn liu trong bnh c
ti v xp gip cho mc pht trin tt. Khi mi trng ngui n 30350C, cy ging
ng thch vo. Nui nhit 28300C khong 1824 gi sau thy xut hin cc
khun ty ngn mu trng, 34 ngy sau cc khun ty pht trin di n 34cm.
* Nui trong cc hp bng nhm
- nhng xng sn xut quy m ln (1 tn/ngy tr ln), phi dng cc hp
nhm nhn ging trung gian. Hp nhm c kch thc ph hp l loi c ng
knh 30cm, cao 12cm, c np y va kht, t trong cc phng tng i v trng
nui.
- Thnh phn mi trng cng nh i vi bnh tam gic nhng hm m phi
thp hn 6067% nu hp trong iu kin th cng, 6267% trong iu kin p lc
cao sau khi hp xong mi trng c hm m 70% ph hp vi yu cu pht trin
ca nm mc.
- Phng php hp cng nh nui tin hnh ging nh nui trong bnh tam gic,
tuy nhin thi gian nui ngn hn ch khong 4856 gi l c.
c) Sn xut mc bt bo t
Mc ging trung gian cho vo bt m rang chn vng vi t l 1/1, dng tay
sch bp tht nh mi trng cc bo t trn khun ty quyn ln vo bt, ry ly
bt ta c mc bt bo t. Khi cha dng, em bt sy nhit 40 0C trong 4 gi,
ng vo cc ti polypropylen hai lp, bo qun nhit 030C, s dng dn trong
78 ngy.
6.4. Cc yu t nh hng n cht lng chao
6.4.1. nh hng ca mui
Kh nng tit enzyme protease ca h nm M.hiemalis khi cho pht trin trn
mi trng u nnh th ch c mt phn nh enzyme ny c vi sinh vt tit ra vo
trong dch lc mi trng, cn phn ln protease u nm b mt ca h si. pH ti
thch cho enzyme protease l 3,03,5. Khi hnh thnh cc enzyme c nh trn h si,
nu thm NaCl hay cc mui ion ha vo mi trng nui cy, cc mui ny s tch
mt s enzyme ra khi b mt h nm. Khi nng NaCl ln n 0,3M, lng
protease c gii phng l cc i. Cc hp cht khng c kh nng ion ha nh
urea, glucose v saccharose s khng thch hp cho qu trnh tch ra protease. Do ,
c th kt lun rng cc enzyme protease lin kt vi b mt h nm bng cc lin
kt ion.
Trong qu trnh gii phng cc enzyme ny, s khng c s tham gia ca cc
phn ng ha sinh, bi v qu trnh tch ra ny din ra nhanh chng ngay c 00C.
V vy, nu vi sinh vt c cy trn mt mi trng khng c mui, s ch c mt
phn nh protease c mt trong dch lc mi trng cy, cn hu ht cc enzyme ny
s nm dnh vi h si.
Khi nm mc pht trin trong mi trng c cha mui, khng nhng c th
phc hi c mt lng ln hot tnh ca enzyme trong dch lc m cn lm tng cao
tng hot tnh ca protease, v qu trnh tch lin tc protease khi b mt h nm s
lm cho vi sinh vt c th tng hp c nhiu enzyme protease hn.
Khi nghin cu, M. Hiemalis c pht trin trn mi trng c nng mui
thp, do cc protease s bm trn h si, t ta c th nghin cu v tr ca cc
enzyme trc khi c tch ra v c th hiu c qu trnh ngm mui trong ln men
96

chao.
Nh vy, chc nng ca NaCl trong qu trnh ln men chao gm c:
- c ch s pht trin ca nm mc v cc vi sinh vt gy hi.
- To v mn cho sn phm.
- Gii phng cc protease c nh trn b mt h nm. Trong qu trnh ln men
chao, nm mc c c nh trn b mt khi u ph, nhng h nm khng th thm
nhp su vo khi ny, mt khc cc enzyme ca nm mc tit ra khng phi l
enzyme ngoi bo v chng ch lin kt lng lo vi h nm bng cc lin kt ion. V
vy, cc enzyme ny d dng b tch ra bi NaCl hay cc dung dch mui ion khc,
t cc protease ny s thm vo u ph ln mc v tin hnh phn gii protein.
Mt t chc kim tra v sinh v an ton thc phm Trung Quc khi kim tra
cc sn phm trn th trng u pht hin cc vt nhim c do vi khun. Tuy nhin,
hm lng ca c t endotoxin trong sn phm rt thp nn khng gy nguy him,
nhng iu li cho thy c vn trong khu v sinh khi ch bin. V nng mui
cao nn vi sinh vt khng pht trin c, nhng endotoxin c th gy c nu nng
mui c gim xung.
6.4.2. nh hng ca s thy phn
Mi v ca chao ngy cng m trong qu trnh ngm mui v . Lc ny, cc
enzyme do nm mc tit ra s phn hy cc cht nn, to ra cc sn phm ca qu
trnh thy phn protein v lipid, l nhng thnh phn chnh gy nn mi v m du v
c trng cho chao. Protein ca u nnh s c protease ca nm mc thy phn
thnh cc peptide v acid amin. iu ny c chng minh bng s c mt ca cc
acid amin t do nh acid aspartic, acid glutamic, serine, alanine, leucine/isoleucine
trong dch chit. Cc lipid ca u nnh b thy phn thnh mt lng ln cc acid
bo. Khi b sung ru vo dung dch, s to nn phn ng ha hc nhm hnh thnh
cc ester, nhng hp cht ny to ra hng thm d chu cho sn phm. Ngoi ra, ru
etylic cng c tc dng ngn nga s pht trin ca cc vi khun khng mong mun.
6.4.3. nh hng ca cc phng php bo qun
Phng php bo qun truyn thng l ngm chao trong ethanol v nc mui,
vi phng php ny ethanol s to ra v gt cho sn phm, nc mui dng cho ngm
u s to v qu mn. Do m cc phng php bo qun truyn thng b hn ch,
lm gim lng tiu th sn phm.
trnh cc hin tng trn, nn thc hin phng php o ngoi ton b khi
u ln mc mt lp parafin ( nhit 600C). Khi u ny u tin c ngm
trong dung dch NaCl 7%, sau c ph mt lp parafin nng chy. Khi parafin
ng c li, sn phm c cho vo mt thng cha bng thy tinh, nhit
phng trong mt thng, lc lp parafin s nt ra, phn sn phm bn trong sau khi
kim tra cm quan cho thy kt qu t yu cu v cht lng.
6.4.4. nh hng ca cc peptide
Theo mt nghin cu ca mt s trng i hc Trung Quc v cc trung tm
nghin cu Nht v hot tnh ca cc enzyme chng oxy ha v tng huyt p ca
hai sn phm sufu (Bc Kinh, Trung Quc) v tofuyo (Okinawa, Nht) l mt sn
phm tng t nh chao; kt qu cho thy cc enzyme chng oxy ha v tng huyt p
trong chao c hot tnh kh cao. Ngi ta cho rng iu ny l do trong chao cha
nhiu peptide c khi lng phn t khong 10 kDa.
97

6.5. Mt s hin tng h hng ca chao.

6.5.1. Hin tng chao b ng
Hin tng ny thng thy chao bnh. Nguyn nhn l do mc xu, nui
trong iu kin khng t yu cu. Khi lng protease tng hp c khng nhiu,
kh nng thy phn protein km, trong cn tn ti mt s peptide gy nn v ng.
V ng cng r khi hm lng acid glutamic trong sn phm thp hn
3gam/1kg. Mt nguyn nhn khc l do nhim vi khun gy b ng. Trng hp ny
d pht hin khi thy bnh u lc ln men c mng nht, c mi rt kh chu.
V ng to thnh cng c th do dng qu nhiu CaSO4 khi kt ta hoc cng c
th do cc cht ng c sn trong nguyn liu mt s loi u nnh.
6.5.2. Chao c mi kh chu
Sn phm t cht lng l cc bnh chao c mu vng v mi thm hp dn.
Tuy nhin bnh chao c th c mu en, xm v c mi kh chu nh mi mm tm.
Nguyn nhn c th do b nhim mc en, c th do mc pht trin qu mnh. Khi
kh nng thy phn s rt cao, kt qu l sn phm cui cng ca qu trnh thy phn
to ra nhng sn phm gy mi, hoc cng c th do bnh u sau khi p cn m
qu cao d b nhim cc vi sinh vt khc.

CU HI N TP
1. Trnh by cc cht dinh dng, khng dinh dng v c t trong ng cc v
ngha ca cng ngh ln men thc phm t ng cc.
2. Nu mt s sn phm ng tinh bt v ng dng ca chng trong i sng v
trong cng nghip thc phm.
3. Trnh by cc bc thy phn tinh bt bng enzyme. Nu ngun gc, c ch tc
dng ca cc enzyme c s dng trong thy phn tinh bt.
4. Trnh by cng ngh sn xut mt tinh bt.
5. Nu vai tr ca cc nguyn liu s dng trong sn xut bnh m. Trnh by cc
phng php sn xut bnh m v u, nhc im ca tng phng php.
6. Phn tch cc iu kin k thut ca cc cng on: chun b nguyn liu, to
khi bt nho, ln men v nng trong sn xut bnh m.
7. Yu cu ca vi sinh vt s dng trong sn xut nc chm v vai tr ca cc h
enzyme trong sn xut nc chm.
8. Trnh by cng ngh sn xut nc chm bng phng php ln men.
9. Phn tch cc im thun li v kh khn trong k thut sn xut tng th
cng. Trnh by k thut sn xut tng cng nghip.
10. Phn tch cc im thun li v kh khn trong sn xut chao truyn thng.
Trnh by sn xut chao theo phng php hin i.

98

TI LIU THAM KHO

[1]. Nguyn Th Hin (2004), Cng ngh sn xut m chnh v cc sn phn ln
men c truyn, NXB Khoa hc v K thut H Ni
[2]. Nguyn c Lng (2003), Cng ngh vi sinh vt - Tp 2, 3, Thc phm ln
men truyn thng, i hc K thut TP H Ch Minh.
[3]. L Vn Vit Mn (Ch bin) (2010), Cng ngh ch bin thc phm, NXB i
hc Quc gia TP. H Ch Minh
[4]. L Vn Nhng, Qung Vn Thnh (1968), K thut sn xut tng v nc
chm, NXB Khoa Hc K Thut.
[5]. Lng c Phm, H Sng (1978), Vi sinh tng hp, NXB Khoa hc v K
Thut, H Ni.
[6]. PGS.TS Trn Minh Tm (2000), Cng ngh vi sinh ng dng, NXB TP H Ch
Minh.
[7]. PGS. L Ngc T (2003), Ha hc thc phm, NXB Khoa hc v K thut.
[8]. James G. Brennan (2006), Food Processing Handbook, Copyright WILEYVCH Verlag GmbH & Co. KGaA, Weinheim ISBN: 3-527-30719-2.
[9]. Norman F. Haard, S.A. Odunfa, Cherl-Ho Lee, Dr. R. Quyntero-Ramrez, Dr.
Argelia Lorence-Quyones, Dr. Carmen Wacher-Radarte (1999), Fermented
cereals. A global perspective, Food and Agriculture Organization of the United
Nations Rome, M-17 ISBN 92-5-104296-9.
[10]. Hans Sejr Olsen (2010) 3rd edition Enzymesatwork , Novozymes A/S
Denmark.

99

Chng 3. CNG NGH SN XUT THC PHM LN MEN

T RAU QU
Rau qu khng nhng l ngun thc phm cung cp mt lng ln vitamin trong
khu phn n hng ngy ca con ngi, m cn c tc dng cn bng cc cht dinh
dng.
Khi thu hoch, rau qu tri qua suy thoi nhanh chng, c bit l vng nhit
i m t ni m iu kin mi trng y nhanh qu trnh phn hy. Mc d c rt
nhiu cng ngh bo qun rau qu sau thu hoch: sy kh, ng lnh, ng hp ....
nhng i khi cc cng ngh ny khng thch hp s dng trn quy m nh cc
nc ang pht trin. V d cc loi rau ng hp quy m nh kh m bo v an
ton thc phm, cn ng lnh rau qu khng phi l hiu qu kinh t quy m nh.
Ln men rau qu khng cn nhiu my mc thit b hin i, k thut ln men c s
dng bo qun thc phm tiu dng vo mt ngy sau v ci thin tnh an
ton thc phm. Nh vy, trong lc chnh v vic ch bin rau qu bng cng ngh ln
men s gii quyt c s tha nguyn liu v s p ng c nhu cu nguyn liu
cng nh thc phm khi tri v.
Chng Cng ngh sn xut thc phm ln men t rau qu gii thiu ch yu v
mui chua rau qu, c th l trnh by cng ngh mui chua bp ci, da chut, ci b
v kim chi. y l cc sn phm i din cho 2 dng c bn ca mui chua rau qu l
mui kh v mui trong dung dch, trong kim chi l mt dng sn phm ln men
truyn thng c tnh cht a phng nhng c pht trin thnh mt sn phm
cng nghip v tr thnh ph bin hin nay.
1. KHI QUT CHUNG
1.1. Nguyn liu rau qu
1.1.1. Phn loi nguyn liu rau qu
Rau thuc nhng cy thn tho gm nhng phn m con ngi c th n chn
hoc sng. Rau c chia lm hai nhm chnh: nhm qu v nhm sinh dng.
- Nhm qu, c phn s dng c l qu v ht gm: h c chua (c chua, c
tm, t); h u (u h lan, u a ); h bu b (b ao, mp, bu, b ng, da
chut)
- Nhm sinh dng, phn n c l thn, l, hoa, c, r gm: rau n l (rau
mung, rau ngt, x lch); rau n r (c ci, c rt ...); rau n c (su ho..); rau n
hoa (hoa sp l, hoa b, hoa thin l...).
Qu c nhiu nhm nh: qu hch (mn, m, o); qu nhn (l, to ...); qu
mng ht ln ln vo tht (du ty, thanh long) v phn nhm nh: qu nhit i
(chui, da, xoi, u , chm chm, nhn, i ... ); qu nhit i (hng, vi, lu);
qu c mi nhit i (cam, chanh, qut, bi)
1.1.2. Thnh phn ha hc chung ca rau qu
Rau qu ti bao gm hai thnh phn chnh l cht kh v nc. Nc chim t
l rt ln trong rau qu.
a) Cht kh
Cht kh bao gm cht kh ha tan v cht kh khng ha tan c trong nguyn
liu, hm lng cht kh l mt trong nhng ch tiu quan trng nht ca nguyn liu
100

rau qu.
- Glucid: l cht kh ch yu trong rau qu chim khong 90%, gm cc loi
ng, tinh bt, cellulose, hemicellulose v pectin.
+ ng: ng trong rau qu nhiu nht l glucose, fructose v saccharose
trng thi t do v kt hp. Cc loi ng c v ngt khc nhau, thnh phn cc loi
ng trong cc loi rau qu khng hon ton ging nhau. ng d ha tan trong
nc, nht l nc nng. Trong mi trng nc, saccharose c th thy phn thnh
hn hp ng glucose v fructose (ng kh). Khi un nng lu nhit cao,
ng trong rau qu b caramen ha v xy ra phn ng to thnh cc cht melanoidin
gia ng v acid amin.
+ Tinh bt: c nhiu trong c v ht, trong qu chn t cha tinh bt (di 1%).
+ Cellulose: khng tan trong nc, cellulose gip tng cng chc cho
nguyn liu.
+ Hemicellulose: l polysaccharide cao phn t, cng vi cellulose to ra mng
t bo ca thc vt. Phn ln hemicellulose khng tan trong nc, tr mt s
pentosan.
+ Pectin: trong qu xanh c nhiu protopectin. Trong qu trnh chn, mt phn
protopectin phn hy, to thnh pectin ha tan.
- Cht m: phn ln nm trong rau di dng protein, km theo mt s acid
amin v cc amide. Ngoi ra cn c cc nitrate v mui amn. Cht m c trong rau
qu khng nhiu, thng di 1%, tr nhm u v nhm ci khong 3,55,5%. Mc
du c hm lng nh, nhng cht m trong rau qu c nh hng n qu trnh ch
bin.
- Cht bo: rau qu cha rt t cht bo (0,11%).
- Acid hu c: acid hu c c trong rau qu di dng t do hay kt hp. Rau
qu chua c pH=2,55,5; rau qu khng chua c pH=5,56,5. Trong rau qu
thng gp acid malic, acid citric, acid tactric; cc acid oxalic, acid formic cng c
nhng hm lng rt thp. Cc loi acid trong rau qu c tc dng xc tc cc qu
trnh trao i cht. Trong qu trnh ch bin, acid hu c c tc dng chng hin tng
hi ng v chng oxy ha. Acid hu c cn lm tng gi tr cm quan trong thc
phm.
- Tanin: cht tanin rt thng gp trong rau qu, lm cho rau qu c v cht.
Trong qu cha khong 0,10,2% tanin, cn trong rau cha t hn.
- Glucozit: glucozit tan trong nc, di tc dng ca enzyme hay acid, glucozit
b thy phn thnh ng v cc thnh phn khc khng phi ng gi l aglucon.
Glucozit lm cho nguyn liu c hng v c trng. Cc glucozit c nh hng ti
cht lng sn phm v cng ngh ch bin l amidalin, solanine, naringin v
hesperidin. Ngoi cc glucozit trn, ngi ta cn thy trong qu c mi c citronin,
trong mn, to c acid glucosuccinic.
- Cc cht mu: rau qu cha nhiu sc t khc nhau nn c mu sc khc nhau.
Cc cht mu trong qu gm c 3 nhm chnh: chlorophyll, anthocyanin, carotenoid.
+ Chlorophyll: khng tan trong nc, lm cho rau qu c mu xanh l cy. Trong
thc vt, chlorophyll chim 1% cht kh. Trong phn xanh ca thc vt c 2 loi
chlorophyll: chlorophyll A chim 75%, chlorophyll B chim 25%.
+ Anthocyanin: l nhm sc t lm cho rau qu c nhiu mu khc nhau, t
101

n tm. V bn cht ha hc, anthocyanin l glucozit khi b thy phn cho ng v

anthocianidin. Anthocyanin ha tan trong nc d dng v c tnh st trng.
+ Carotenoid: lm cho qu c nhiu mu khc nhau, t vng n . Ph bin
nht l caroten, lycopin v xanthophyll. T l gia cc carotenoid trong qu ty thuc
loi nguyn liu v iu kin kh hu ni trng. Carotenoid khng tan trong nc
nhng tan trong cht bo.
- Tinh du: l nhng cht bay hi c hng thm c trng, trong rau qu n tp
trung v nhiu hn. Rau thm cha nhiu tinh du (0,050,5%), c khi ti 1%. H
qu c mi c nhiu tinh du: trong v qut c 1,82,5% so vi khi lng v. Trong
ti c 0,01%, hnh c 0,05% tinh du. Cc loi rau qu khc c hm lng tinh du
thp, khng qu 0,001%. Phn ln tinh du khng tan trong nc v c tnh cht st
trng.
- Mui: ngoi cc hp cht hu c, trong rau qu cn cha c mui khong. Hm
lng mui khong xc nh bng lng tro. tro ca rau qu trong khong
0,251,0%.
- Vitamin: l vi cht dinh dng rt cn cho c th ngi. Thc vt c kh nng
tng hp vitamin. Hm lng vitamin trong sn phm khc nhau c tnh bng mg%.
Phn ln cc vitamin l cc cht khng bn. Vitamin c bn c chia lm 2 nhm:
vitamin tan trong cht bo (vitamin A, vitamin K, vitamin D, vitamin E) v vitamin tan
trong nc (vitamin C, vitamin B, vitamin PP, vitamin H). Rau c nhiu vitamin C,
vitamin B, khong v cht x, mi loi rau khc nhau c thnh phn khc nhau; Qu
c nhiu vitamin C.
- Phytocide
Trong thc vt c nhiu cht mang tnh cht st trng, ngi ta cn gi l nhng
cht khng sinh thc vt hay phytocide. Nhiu loi rau qu cha phytocide v c bn
cht ha hc khc nhau. V d: phytocide ca ti l allicin (C3H5-S-SO-C3H5) c tnh
cht khng sinh ngay nng 1/250.000; Phytocide ca khoai ty l solanine;
Phytocide ca qu l anthocyanin, ca c rt l hp cht lu hunh, c tm, sp l
khng c phytocide.
- Enzyme
Cc qu trnh trao i cht v bin i ha hc xy ra trong m thc vt di tc
dng xc tc ca cc h thng enzyme. Cc enzyme cha trong cht nguyn sinh c
tc dng xc tc cc qu trnh tng hp to thnh cc cht phc tp hn, cn enzyme
trong dch qu c tc dng thy phn. Trong m thc vt c cc loi enzyme sau: oxy
ha kh, pectase, phosphotase, carbohydrase, phosphorylase.
b) Nc
Trong rau qu nc 2 trng thi t do v kt hp, hm lng nc rau qu rt
cao, trung bnh 8090%, c khi n 9397%. Lng nc phn b khng u trong
cc m.
Nc trong m bo t hn trong nhu m. V d, trong cam qut, hm lng nc
trong v 74,7%, cn trong mi ti 87,2%. Sau khi thu hoch, trong rau qu xy ra hin
tng mt nc, lm rau qu ho.
Thnh phn ha hc ca mt s loi rau ph bin mui chua c trnh by
bng 3.1 nh sau:
102

Bng 3.1. Thnh phn ha hc ca mt s loi rau

Thnh phn

n v

Nguyn liu
Ci tho

C ci

Da chut

Bp ci

Nc

93

92

95

90

Protein

1,6

1,5

0,8

1,8

Carbohydrate

4,9

5,2

3,7

7,0

Cellulose

2,6

1,5

0,7

1,6

mg%

17,1

24,4

5,0

30,0

0,2

0,01

0,05

5,4

B1

0,03

0,04

0,03

0,06

B2

0,04

0,04

0,04

0,05

55,4

21,4

220,0

5.100

52,1

38,0

16,0

60,0

150,0

490,0

173,6

560,5

Na

14,8

35,0

12,6

48,2

Ca

45,0

41,0

23,0

48,0

37,0

40,0

27,0

31,0

Mg

15,0

19,0

17,0

13,0

Fe

0,2

0,8

1,0

1,1

Vitamin
C

Carotenoid

g%

Folate
Khong
K

mg%

1.2. Sn phm rau qu mui chua

1.2.1. Li ch ca rau qu mui chua
Rau qu mui chua c ngun gc t 2000 nm trc, bt ngun t Chu , ngy
nay rau qu mui chua c sn xut nhiu ni trn th gii. Cng ngh sn xut cc
sn phm thc phm ny c truyn t i ny qua i khc, theo thi gian cc
sn phm ln men ngy cng c m rng c v chng loi v phng php ch bin.
Do tnh cht c bit ca tng loi sn phm ln men, mi sn phm c v tr ring cho
tng vng, mang sc thi ca mt nn vn ha ring. Trn th gii, rau mui chua
c sn xut nhiu t da chut, bp ci, c chua v mt s rau qu khc. nc ta,
cc loi rau c mui chua nhiu l ci b, bp ci, c pho, hnh c
Cc sn phm ln men truyn thng ni chung v sn phm rau qu mui chua
ni ring c mt v tr quan trng trong i sng ca dn tc Vit Nam. Mui chua rau
qu c ngha ln trong vic bo qun rau qu v gii quyt cho vic phc v ba n
ca con ngi. Kh c th gi c cc loi rau ci, su ho, bp ci, c chua, t...
trong mt thi gian di c th cung cp cho ngi tiu dng khi gip v v gii
quyt s khan him khi tri v. V th, sn phm rau qu mui chua ni ring v cc
sn phm ln men lactic ni chung l cn thit.
i vi hu ht cc loi rau qu mui chua, mc d a dng v thnh phn v
103

chng loi, hu nh c sn xut theo cng mt nguyn l. Qu trnh sn xut cc

loi rau qu mui chua u lin quan n vic p mui v s dng h vi khun lactic
trong qu trnh ln men. Sn phm rau qu mui chua c quan tm c bit v c
nhiu u im nh: vn gi nguyn c khong cht v vitamin, acid lactic to thnh
lm cho rau qu c v chua du m khng c loi rau qu ti no c c, sn phm
rau qu mui chua c th s dng trong thi gian kh lu, c bit l trong nhng thi
im khan him rau. Ln men lactic l mt cng c qu gi cho vic bo qun v ch
bin mt ph rng cc loi rau qu khc nhau. Vic mui chua rau qu va nhm mc
ch bo qun rau qu, va lm tng gi tr cm quan ca sn phm nguyn liu. Rau
qu mui chua c hng v c trng, c th s dng n ngay m khng phi ch bin.
Qua nghin cu khi rau c lm chua s sinh ra cc vi sinh vt c li cho h
tiu ha ca con ngi. Rau chua lm thc phm s gp phn b sung thm cc vi sinh
vt cho ng rut, tng cng h min dch cho c th. Da chua c tc dng kch
thch tiu ho nh c men lactic, n ngon ming hn, tt hn cho c th. Cc vi sinh
vt c li trong rau chua to cc enzyme phn hy protein trong thc n, gip c th
nhanh chng hp th dinh dng.
Sn phm rau qu mui chua vi vic s dng ging chun vi khun lactic,
c tuyn chn v bo qun, s p ng c vn tiu th rau qu chnh v v
ng thi cng lm tng cht lng, tng thi gian bo qun, loi tr c vn ng
c thc phm.
1.2.2. Cc vn cn ch khi s dng rau qu mui chua
Vn an ton thc phm l mt trong nhng vn quan trng c bit hng
u v hin nay, y l vn m c x hi ang quan tm su sc. Trong khi cc
sn phm ln men lactic, c bit rau qu mui chua, l mt trong nhng loi thc
phm c nguy c cao v cc sn phm mui chua ch yu sn xut theo phng php
th cng, qu trnh ln men lactic din ra t nhin, do sn phm d b nhim tp.
Nu chng ta khng ch trng n vic ci tin cng ngh trong qu trnh ln men cc
sn phm ny th s d dng gy ng c cho ngi tiu dng khi tiu th sn phm.
Theo kt qu nghin cu, trong rau nguyn liu, hm lng nitrit rt nh, nhng
khi rau c mui chua th hm lng nitrit s tng cao trong mt vi ngy u do vi
sinh vt chuyn ha nitrat trong rau thnh nitrit. Khi a sn phm mui chua vo c
th, acid trong d dy s to iu kin cho nitrit tc ng vi cc acid amin t cc thc
phm khc nh c, tht to thnh hp cht Nitrosamine. Hp cht ny c kh nng
gy ung th trn ng vt th nghim.
hn ch qu trnh hnh thnh Nitrosamine trong c th lm nh hng n sc
kho, chuyn gia sc khe khuyn nn trnh n rau qu mui chua khi cn cay hay n
da b kh. Thng thng, hm lng nitrit s gim dn v mt hn khi da
c mui chua vng v tng cao tr li khi da b kh (da mui hng v c mi).
Nhiu ti liu khoa hc cng chng minh: da, c mui cng nh hng xu n
sc khe ngi tiu dng nu nguyn liu ch bin c cha nhiu d lng thuc tr
su, ry.
Chng ta nn t lm da cho gia nh ca mnh vi ngun nguyn liu sch
m bo v sinh an ton thc phm.
2. C S L THUYT CA QU TRNH MUI CHUA
2.1. Bn cht ca qu trnh mui chua rau qu
Mui chua rau qu l qu trnh ln men lactic. Thng th mui chua rau qu
104

c tin hnh ch yu nh tc dng mui n (NaCl). Trong sn phm rau mui chua,
mui n c nhiu tc dng tch cc. Mui c tc dng ch yu l gy ra hin tng co
nguyn sinh t bo rau lm cho dch bo tit ra. Trong dch bo c cha nhiu ng
v mt s cht dinh dng khc, to iu kin thun li cho cc vi khun lactic pht
trin. Ngoi ra, mui cn to hng v c trng cho sn phm v c tc dng bo
qun sn phm.
Sn phm ln men lactic hon ton c th s dng n ngay, khng cn ch
bin thm. Acid lactic v cc sn phm khc c to thnh trong qu trnh ln men
lm cho sn phm c hng v c trng. Ngoi ra, acid lactic cn c tc dng lm
gim pH ca sn phm, c ch hot ng ca nhiu loi vi sinh vt gy h hng.
Ln men lactic l qu trnh phn gii carbohydrate trong iu kin ym kh vi s
tch ly acid lactic trong mi trng ln men. y l qu trnh oxy ha kh khng
hon ton. Da vo sn phm sinh ra trong qu trnh ln men, vi khun ln men lactic
chia lm 2 nhm: Nhm vi khun ln men lactic in hnh (ng hnh) v nhm vi
khun ln men lactic khng in hnh (d hnh).
2.2. Vi sinh vt trong mui chua rau qu
2.2.1. Nhm vi sinh vt c li
Qu trnh ln men lactic trong rau qu mui chua l kt qu hot ng ca mt s
vi khun v mt s nm men. Cc ging vi khun lactic c s dng trong sn xut
rau qu ln men v c im ca mt vi ging thng dng trong mui chua rau qu
c m t chi tit trong cc bng 3.2, bng 3.3 v bng 3.4.
Bng 3.2. Cc vi khun lactic chnh c s dng trong sn xut
rau qu ln men
ng hnh

ng hnh ty thch

D hnh

Enterococcus faecium

Lactobacillus bavaricus

Lactobacillus brevis

Enterococcus faecalis

Lactobacillus casei

Lactobacillus buchneri

Lactobacillus acidophilus

Lactobacillus coryniformis

Lactobacillus cellobiosus

Lactobacillus lactis

Lactobacillus curvatus

Lactobacillus confusus

Lactobacillus delbrueckii

Lactobacillus plantarum

Lactobacillus coprophilus

Lactobacillusleichmannii

Lactobacillus sake

Lactobacillus fermentatum

Lactobacillus salivarius

Lactobacillus sanfrancisco

Streptococcus bovis

Leuconostoc dextranicum

Streptococcus
thermophilus

Leuconostoc mesenteroides

Pediococcus acidilactici

Leuconostoc
paramesenteroides

Pedicoccus damnosus
105

c
im
Hnh
dng
Lng
acid
lactic
Nhit
sinh
trng

Bng 3.3. c im ca mt s loi vi khun lactic ng hnh

Streptococcus Streptococcus Lactobacillus Lactobacillus Lactobacillus
lactis
thermophilus
plantarum
axitophilus
bulgaricus
Cu khun

Cu khun

Trc khun

Trc khun

Trc khun

0,81%

1%

1,3%

1,52,5%

2,53%

a m,
t0op=30350C

a nhit,
t0op=40450C

a m,
t0op=300C

a nhit,
a nhit,
t0op=37450C t0op=40450C

Bng 3.4. c im ca mt s loi vi khun lactic d hnh

Hnh dng
Lng acid lactic

Leuconostoc
mesenteroides
Cu khun
11,2%

Lactobacillus
pentoaceticus
Trc khun
0,81%

Lactobacillus
brevis
Trc khun
1,2%

Bacteriumcoli-acrogenes
Cu khun
11,2%

Nhit sinh
trng

a m,
t op=30350C

a m,
t op=30350C

a nhit,
t op=40 450C

a m,
t op=35380C

c im

2.2.2. Nhm vi sinh vt gy hi

Trong qu trnh mui chua rau qu, ngoi cc vi sinh vt lactic cn c mt s vi
sinh vt "l" khc na, nh vi khun butyric, vi khun acetic, cc vi khun gy thi
cng nh mt s vi khun khc... Cc loi nm mc, nm men pht trin lm cho acid
lactic b phn hu v to thnh nhiu cht lm gim cht lng hoc lm h hng sn
phm.
Qu trnh mui chua rau qu cn tin hnh sao cho vi khun lactic hot ng
mnh nhng ng thi c ch c hot ng ca cc vi sinh vt l ny.
Bng 3.5 trnh by c im ca mt s loi vi sinh vt gy hi thng thy trong
mui chua rau qu.
Bng 3.5. c im ca mt s loi vi sinh vt gy hi
Vi khun gy
c im
Vi khun butyric
Nm men
Nm mc
thi
Kiu h hp
Ky kh
Hiu kh, ky kh Hiu kh, ky kh
Hiu kh
- Acid butyric,
- Ru ethanol, - Ru
CO2, H2, ru
- H2S, NH3,
aldehyd, acid
ethanol, acid
etylic, ru
indol, CO2,
acetic, CO2,
acetic,
butylic, aceton, H2O
H2 O
aldehyd, CO2,
Sn phm
acid acetic, acid - Sn phm c
- C mi v l,
H2 O
cui/Tc hi capronic v acid mi v kh chu, sinh nhiu bt
- Sn phm c
caprilic.
hi thi, sinh
kh nhng i
mi v l,
- Sn phm c
nhiu bt kh,
khi li to
trng thi mm
mi v kh chu, c, gy vng.
hng cho sn
nhn, nhy
thi, c.
phm.
nht.
Nhit
a m,
a m, a nhit, a m,
a m,
0
0
0
0
0
0
sinh trng t op=3040 C
t op=2550 C
t op=2832 C
t0op=28320C
106

2.3. Cc hnh thc mui chua rau qu

C 2 dng c bn: mui kh v mui trong dung dch. Yu cu cht lng mui
s dng trong mui chua rau qu phi tht tinh khit, bi v cc tp cht trong mui s
nh hng n cht lng sn phm. Mui c ln tp cht vi s lm gim chua ca
sn phm cui cng v gim tui th ca sn phm. Cn vi cc tp cht st c th dn
n s ti mu ca sn phm. Tp cht Mg s truyn v ng vo sn phm, tp cht
cacbonat c th lm cho sn phm mt gin hoc b mm.
2.3.1. Mui kh
Vi cch p mui kh, thng s dng cho cc loi rau c hm lng nc
cao, cc chit xut nc p t rau s to ra nc mui ngm sn phm. Thng thng,
rau c ra trong nc lnh sch v ro nc, sau p mui vi t l ti a 3kg
mui/100 kg nguyn liu. Ln lt l lp rau ri n lp mui, chiu dy lp rau
khong 2,5 cm v lp trn cng l lp mui. Hn hp rau mui khng vt qu 3/4 vi
cha (chiu cao ln th tch) v c nn cht trong vi. Ngay sau khi p, dung dch
nc mui ngm c hnh thnh, thng thng mt khong 24 gi c mt
lng nc mui ngm; khi hin tng ln men xy ra, bong bng ca kh CO2 bt
u xut hin. Ln men ko di t mt n bn tun ty theo nhit mi trng xung
quanh. Ln men c hon tt khi khng c bong bng xut hin hng lot, cn thm
mt thi gian ngn na da to hng, sau c th ng gi hoc phi trn vi
du, dm v cc gia v to cc hn hp sn phm khc nhau.
2.3.2. Mui trong dung dch (ngm nc mui)
Ngm nc mui c s dng cho cc loi rau c hm lng nc thp. Dung
dch nc mui ngm c chun b bng cch ha tan mui trong nc (dung dch
mui 510%). Thng thng, qu trnh ln men bt u xy trong dung dch nc
mui ngm khong 5%. Yu cu quan trng l rau phi ngp chm trong nc mui
ngm. Nng mui cao trong nc ngm s trch ng v nc ra khi rau v v
th s lm gim nng mui. iu ct yu l nng mui khng thp di 5%, nu
khng s khng iu kin ln men. m bo iu kin ny, mt lng mui
cn c b sung nh k vo hn hp nc ngm. Rau ngm nc mui cha ng
trong cc vi kn th h vi sinh vt s nhanh chng pht trin. Cc iu kin t nhin c
nh hng n qun th vi sinh vt ca rau qu ln men bao gm nng mui v
nhit ca nc mui ngm, cc c cht ln men, s lng v chng loi cc vi sinh
vt c mt ti thi im ln men. Tc ln men c tng quan vi nng mui v
nhit dung dch nc mui ngm.
2.4. C ch ca qu trnh mui chua rau qu
2.4.1. Cc giai on ca qu trnh mui chua rau qu
Qu trnh ln men lactic trong rau qu c th chia lm 3 giai on:
Trong giai on u th do mui n gy p sut thm thu ln nn ng v cc
cht dinh dng khc c trong nguyn liu khuch tn vo trong nc v bt u c s
hot ng ca mt s vi sinh vt lactic v mt s vi sinh vt khc. Trn b mt ca
nc mui thy xut hin nhng bt kh, l do hot ng ca mt s vi sinh vt c
kh nng sinh kh. Trong giai on ny, sn phm c th tch t mt lng ru rt
nh do vi khun lactic to ra, lng acid lactic trong giai on ny rt nh (khong
thp hn 1%).
Trong giai on ln men chnh, cc vi khun lactic pht trin mnh m v acid
lactic c tch t nhiu, nn pH ca dch ln men b gim rt nhanh m phn ln cc
107

vi sinh vt gy thi b c ch mi trng c pH thp khong 33,5, v vy cc vi

sinh vt gy thi b gim i rt nhanh. Thi k ny l thi k quan trng nht trong
qu trnh ln men lactic v sn phm tch t c lng acid cao v c hng v c
trng. Cht lng sn phm ph thuc ch yu vo thi k ny.
V giai on cui, lng acid lactic tch t kh cao th chnh cc vi khun
lactic cng b c ch. Khi y cc nm men v nm mc c kh nng pht trin mnh
lm gim cht lng ca sn phm, v chng c th phn hu acid lactic mnh. Do ,
cn phi ngn nga cc hin tng ny bng cch bo qun sn phm nhit thp
khong 240C hoc bo qun trong iu kin ym kh, bo qun bng cc cht st
trng nh: acid sorbic, natri benzoat.
2.4.2. Cc yu t nh hng n qu trnh mui chua rau qu v cht lng sn
phm mui chua
Qu trnh ln men rau qu s b tc ng bi rt nhiu cc yu t nh: hm lng
mui, hm lng ng, acid, nhit v hm lng kh oxy. Cc yu t ny va
nh hng n tc ln men va nh hng n cht lng ca sn phm. V vy
trong qu trnh mui chua cn c bit quan tm n cc yu t ny m bo cht
lng sn phm sau cng.
a) Th t ln men t nhin ca cc vi sinh vt trong qu trnh ln men
giai on u, d lng acid lactic to ra rt t nhng ta khng th b qua giai
on ny. Nu ta c tnh b sung cc chng vi khun c kh nng tng hp acid lactic
mnh 2 giai on sau vo giai on u th sn phm thu c s c cht lng km.
Nh vy th t ln men t nhin ca cc vi sinh vt ng vi mi giai on ln men c
nh hng n cht lng ca sn phm.
Mc thun khit ca vi khun lactic c nh hng n cht lng rau qu
mui chua. Lng vi khun lactic cng nhiu v mc thun khit cng cao th tc
ca qu trnh ln men cng nhanh v sn phm c cht lng cng tt. Ngc li,
lng vi khun lactic cng t v mc thun khit cng thp, cc vi khun gy hi
cng c iu kin pht trin lm h hng sn phm.
b) Hm lng ng c trong nguyn liu u
ng trong nguyn liu s c vi sinh vt chuyn ha thnh acid lactic trong
qu trnh ln men.
Nu hm lng ng trong nguyn liu u thp th lng acid lactic tch t
trong sn phm s khng t mc yu cu. Khi y sn phm s c hng v km v d
b h hng trong qu trnh tn tr. V vy khi mui chua cn chn loi nguyn liu c
hm lng ng t mc yu cu v khi cn th phi b sung thm ng ngoi
vo.
c) Nhit
Nhit mi trng nh hng ln n thi gian ln men v lng acid to
thnh. Mi loi vi sinh vt c mt khong nhit thch hp hot ng, nhit
cao qu hoc thp qu n s b c ch.
Nhit khong 0100C s c ch hot ng ca Bacterium coli, vi khun
butyric v mt s nm mc. nhit ny s ln men lactic khng b nh ch nhng
tin hnh rt chm. Nhit 10200C, s ln men lactic xy ra rt chm, nhit ny
cng c ch c s hot ng ca cc vi sinh vt l nhng mt s nm mc c th
pht trin c. Nhit 20300C, tc ln men tuy chm nhng sn phm c
108

hng v thm ngon v c lu hn. Nhit 30370C, tuy tc ln men nhanh,

nhng nhit ny nhng vi khun c hi cng pht trin song song nn sn phm
mau h. nhit ln hn 400C cc vi khun gy chua s b c ch.
Nhit mui da thch hp l 20300C cng l nhit bnh thng ca
thi tit nc ta t c thch hp cho sn xut. Nhit ti u cc vi khun lactic
hot ng l 36420C, nhng nhit ny cc vi sinh vt bt li cng pht trin. Do
ngi ta thng gi nhit ln men khng qu 200C, ty thuc dng nguyn liu
s dng. Nhng ch cng khng nn a nhit xung qu thp. nhit
040C, qu trnh ln men khng b nh ch nhng din ra rt chm.
d) pH
Nng acid ca mi trng nh hng n s hot ng ca vi khun gy
chua, pH thp s lm vi khun km hot ng v s chuyn ho ca n s chm li.
ng thi cc vi sinh vt c kh nng hot ng mi trng acid cao s pht trin,
ngn cn tc dng ca vi khun gy chua. Do cn to mi trng c acid thch
hp cho cc vi khun lactic hot ng.
pH ti thch cho hot ng ca vi khun lactic l 5,56, b c ch pH < 5 v
c th b tiu dit pH < 4.
e) Hm lng oxy
Qu trnh ln men lactic l s ln men ym kh. Nu c O2 trong qu trnh ln
men th vi khun s u tin pht trin sinh khi m khng sinh tng hp acid lactic.
ng thi iu kin ym kh cng gp phn c ch cc vi sinh vt gy hi.
g) Mui
Mui c vai tr rt quan trng, khng nhng nng mui nh hng n s ln
men tt hay xu m cn nh hng n v ca sn phm. Mui c tc dng hn ch s
hot ng ca cc vi khun gy thi, tng cng hot ng ca vi khun lactic lm cho
nc cng vi ng trong t bo rau thot ra ngoi, i vo mi trng cung cp
ngun dinh dng cho vi khun lactic pht trin. Thng cc vi khun gy thi khng
chu c p sut thm thu cao. Khi dung dch mui c nng cao lm ngng s
pht trin ca cc loi vi sinh vt k c vi khun lactic. Nhng vi khun lactic c kh
nng chu c tc dng ca mui cao hn cc vi sinh vt khc. V vy khi mui chua
rau qu, phi to iu kin thun li cho s pht trin ca vi khun lactic v c ch
hot ng ca cc vi sinh vt khng c li cho qu trnh mui chua. Thng t l mui
thch hp thay i theo loi nguyn liu rau v nhit mi trng.
h) Ging khi ng
Vic s dng cc chng khi ng phn lp t ngun thc vt ngy cng c
quan tm nhiu hn. Cng ging nh trong ln men cc sn phm sa, ging khi
ng gp phn lm tng s n nh ca sn phm. S dng ging khi ng c th
lm gim s hnh thnh mt s amin c hi trong sn phm nh histamine.
B sung cc chng Leuconostoc mesenteroides, thnh phn quan trng trong giai
on u ca qu trnh ln men, c th gp phn nng cao cht lng v hng v ca
sn phm. Tuy nhin iu ny lm nh hng n trnh t pht trin ca cc loi lin
quan. Vic b sung Lactobacillus curvatus v Lactobacillus sake s lm tng lng
acid acetic, gim lng acid lactic v qu trnh ln men s khng th hon tt.
Tng t nh vy, khi s dng Lactobacillus plantarum l ging khi ng, qu
trnh ln men cng s khng hon tt c, ng thi cng sn sinh cc v ng v sn
109

phm cng d b nm men xm nhp.

Nhn chung, dch ln men cht lng cao t m trc c th s dng thay ging
khi ng. Cht lng sn phm ph thuc vo h vi sinh vt v acid ca dch.
Dch ln men lm ging khi ng khng c qu chua.
3. CNG NGH MUI CHUA MT S RAU QU
3.1. Cng ngh mui chua bp ci
Bp ci mui chua l mt trong nhng loi thc phm ln men kh ph bin v
c sn xut quy m cng nghip ti nhiu nc. Qu trnh ln men bp ci l mt
qu trnh t pht, trong vi khun chuyn ha ng c mt trong nguyn liu thnh
acid, ru v kh CO2.
Trong nhng nm gn y, m bo n nh ca sn phm v gim thi
gian ln men, mt s c s p dng chng ging thun khit. Qu trnh ln men
cng c tin hnh trong iu kin ym kh tt hn. Acid lactic to ra c tc dng
kim sot qu trnh ln men thng qua vic c ch nhng vi sinh vt gy thi. Cht
lng sn phm c quyt nh rt nhiu bi lng acid to ra cng nh loi ester
hnh thnh. Mui bp ci thuc hnh thc mui kh.
3.1.1. S quy trnh cng ngh
Hnh 3.1 trnh by s sn xut bp ci mui chua
Bp ci
Lm sch
ro
Ct nh

Mui

Trn mui

Ln men

Bp ci
mui
chua
Hnh 3.1. S sn xut bp ci mui chua
3.1.2. Thuyt minh quy trnh
s dng cho mui chua, dng loi bp ci c hm lng ng cao v m l
khng qu gin sn phm b gy nt. Dng loi bp ci to li hn v t l ph
liu thp hn so vi bp ci nh, khng dng bp ci qu non, qu gi hoc c bnh
tt.
110

Sau khi thu hoch, l xanh v li bp ci c loi b. Bp ci c ra sch v ct

nh thnh tng si c b ngang khong 2,5cm. Khi nguyn liu c xp thnh tng
lp, c mt lp nguyn liu, mt lp mui (lp u tin v lp cui cng l mui).
Lng mui b sung khong 22,5% so vi nguyn liu s gip qu trnh co t bo v
thot dch m ra mi trng.
to iu kin ym kh, bp ci c nn cht. Dch bp ci c cha cc loi
ng c th ln men c cng nh cc cht dinh dng khc cn thit cho s pht
trin ca vi sinh vt. Chnh iu kin ym kh to thun li cho vi khun lactic. Qu
trnh ln men c thc hin tt nht trong mt thng nhit 140C. C sau 24
ngy cn kim tra cc thng s c bn ca qu trnh ln men mt ln. Nhng thng s
cn thit bao gm: nng acid, nng ng, nng mui, pH. Cc thng s
v vi sinh vt cng c quan tm (tng s t bo, loi vi sinh vt).
3.1.3. Nhn ging vi sinh vt lactic trong mui chua bp ci
Trong qu trnh mui bp ci ngi ta c th s dng nhng vi sinh vt c sn
trong bp ci v cho ln men t nhin. Tuy nhin tng cht lng sn phm v rt
ngn thi gian ln men ngi ta thng b sung thm cc chng vi sinh vt ln men
lactic thun khit, c a vo di dng dch men hoc c phun u ln trn b
mt tng lp bp ci xp trong b mui.
iu ch dch ln men, dng cc chng thun khit khng sinh hi ca vi
khun lactic B.brassicae fermentati v nm men S. brassiae fermentati m cc c s
ch bin nhn v dng mi trng lng, ng trong chai thy tinh. iu ch dch ln
men bng cch: nhn ging cc chng vi sinh vt thun khit. iu ch dch ln men
t vi khun v nm men phi tin hnh ring ri sau mi trn li (tuy cch tin hnh
ging nhau). Mi trng iu ch dch ln men l nc da v canh bp ci.
- Nc da: Sau ngy th ba, th t (tnh t ngy tin hnh mui bp ci), ly
nc da ra khi b mui. Khng nn ly nc da thi im mun hn v khi y
nc da ch cn li t cht dinh dng do cc vi sinh vt lactic c trong nc da
s dng cht dinh dng cho qu trnh ln men lactic. Nu nc da ly b mui ra
cha s lng cn thit, c th pha thm nc theo t l 1:1 v cho thm ng vi
t l 1% khi lng hn hp nc da v nc l. Lc ri un si trong 1 gi tit
trng. Trong khi un nu xut hin bt th ht b bt.
- Canh bp ci: iu ch bng cch nu bp ci ti trong nc, c 100 lt nuc
nu vi 2025 kg bp ci. Khi bp ci nh, lc ly nc canh pha vo nc da.
Mi trng iu ch dch ln men cn c hm lng acid lactic l 0,30,4%.
loi tr nh hng ca cc vi sinh vt l, mi trng iu ch t nc da v
canh bp ci cn c tit trng bng hi nc trong thi gian 3040 pht, nhit
1051100C. Sau khi c tit trng, mi trng vo thng g, lm ngui xung
nhit 350C ri cho vo thng 1% dch men thun khit qua l ming thng. Khuy
u ri trong 3 ngy nhit 25300C. vi sinh vt l khng pht trin c,
thng phi c ra sch v kh bng hi nc. Ming thng, nhit k, dng c
trc khi rt dch men thun khit vo cn c st trng bng ru.
Dch men iu ch c t vi khun lactic c trng thi c, hng v chua du,
hp dn, trn b mt c nhiu bt. Trn mt dch men khng c c lp vng v nh
vy l biu hin c vi sinh vt l hot ng.
Sau khi nhn ging chng men v chng vi khun thun khit theo phng
php ni trn, trn ln chng v cho dch hn hp vo bp ci trong b mui vi t l
111

1,25% (trong gm 1% dch vi khun v 0,25% dch nm men). C th dng da

bp ci ln men bng cc chng vi sinh vt thun khit ln men da bp ci
cc b khc. Lm nh vy cng thu c kt qu tt, sn phm c cht lng cao.
3.1.4. Hot ng ca vi sinh vt trong mui chua bp ci
Ch sau vi gi ln men, cc chng vi sinh vt nh Leuconostoc mesenteroides
bt u ln men v sinh acid. Khi nng acid trong dch t khong 0,250,3% (theo
acid lactic), nhm cu khun bt u pht trin chm li v cht dn. Tuy nhin,
enzyme ca chng thot ra do t phn vn tip tc tham gia vo qu trnh ln men. Khi
nng acid t khong 0,7 ti 1%, hu nh khng cn dng cu khun na. Lc ny
Lactobacillus plantarum v Lactobacilus brevis hot ng v nng acid ln ti
1,52%. Cui cng, cc loi Lactobacillus curvatus v Lactobacillus sake kt thc
qu trnh ln men nng acid ti khong 2,02,5%.
Sn phm to ra trong qu trnh ln men bp ci cha mt lng ln acid lactic
(khng bay hi) v mt lng nh acid acetic, acid propionic (bay hi), hn hp kh
trong ch yu l CO2, mt lng nh ethanol v nhiu loi este thm. Ethanol trong
tng tc vi nhiu loi acid s sinh ra cc ester c trng ca da chua.
Ti khi kt thc qu trnh ln men lng ng st li hu nh khng ng k,
trong khi nng acid lactic li kh ln. Acid acetic v ethanol c sinh ra bi
Leuconostoc mesenteroides trong giai on u ca qu trnh ln men. Acid lactic
c to ra ch yu bi loi vi khun Lactobaciluss ln men ng hnh v khng sinh
kh. Bt k thay i no trong th t ca cc qu trnh s nh hng n hng v v
cht lng ca sn phm.
3.1.5. S h hng ca bp ci mui
Qu trnh thi hng ca bp ci mui ch yu do vi sinh vt hiu kh gy nn.
Chng t tc ng ln thnh phn ng m ch yu ln protein v do vy to ra nhiu
hu qu khng mong mun. Tuy nhin nhng vi sinh vt ny nhanh chng b c ch
trong qu trnh ln men lactic.
Nm men khng b nh hng bi acid v do vy c th l nguyn nhn gy thi
hng. Nm mc cn oxy cho sinh trng v pht trin, do vy s b c ch trong iu
kin ln men ym kh.
- Bp ci b nht, km cht lng: Vi khun, nm men v nm mc l tc nhn
gy hng. L do l nguyn liu khng c bo m v sinh trong qu trnh gt hi v
ch bin.
- Bp ci b nhy, dnh: Hin tng ny t gp. Hng v bp ci khng b nh
hng nhiu. Nguyn nhn l do cht nhy to bi mt s nhm vi khun nh
Pediococcus acidilactici. Vi sinh vt ny pht trin mnh trong iu kin nhit mi
trng cao.
- Bp ci b mm: Hin tng ny c mt lot nguyn nhn, v d nh lng oxy
(khng kh) cao, lng mui cho vo khng (di 0,8%) v do s thay i nhit .
- Bp ci b ti mu: y l hin tng ph bin nht v gy ra bi vi sinh vt
gy thi. trnh hin tng ny, cn m bo ng u ca dch trong khi ln
men.
- Bp ci ng hng: Nguyn nhn ch yu l do s pht trin ca mt s chng
nm men c kh nng to sc t (v d nh Rhodotorula glutinis)
- Bp ci c hng v km: Nguyn nhn l do vi khun lactic ln men d hnh b
112

c ch (khng to ra acid acetic v mt s sn phm ln men khc)

3.2. Cng ngh mui chua da chut
3.2.1. S quy trnh cng ngh (hnh 3.2)
Nc
mui
Da
chut

Ct, ra

ro

Xp thng

Ln men

Da chut
mui chua
Hnh 3.2. S cng ngh mui chua da chut
3.2.2. Thuyt minh quy trnh
Da chut mui chua l mt loi thc phm c nhiu ngi a chung. sn
xut da chut mui chua cn thu hoch da chut t khi chng cn non. Da cn
c bo qun trnh va p v nn cha li mt phn cung di 12cm. Khng nn
bo qun da chut qu 68 gi k t khi thu hoch cho ti khi mui, v qu trnh thi
hng din ra kh nhanh.
Da chut mui thuc hnh thc mui trong dung dch. C th mui da chut
bng mui tinh th, tuy nhin s khng tt bng nc mui do khi mui bng mui
kh, da b bin dng nhiu v gim nhiu v th tch cng nh v khi lng m sau
khng phc hi c.
Da a vo mui phi m bo cht lng. Kch thc qu da, hm lng
ng trong da nh hng n cht lng sn phm. Da chut dng mui chua
cn c hm lng ng khng thp hn 2%.
Trc khi mui, da c phn loi theo kch thc (chiu di). Da trong cng
mt nhm, c chiu di chnh lch nhau khng qu 23cm, khng ln da thuc
cc nhm khc vi nhau.
C th s dng thm gia v, thng dng: th l, cn ty, hnh, ti, t, l qu. T
l gia v chim 38 % lng da chut. Gia v c tc dng lm tng hng v, lm
giu vitamin C cho sn phm. Mt s gia v cn c tc dng dit cc vi sinh vt l
trong sn phm.
Da chut c th c mui trong cc dng c bng g, snh s hoc thy tinh.
u tin pha dung dch nc mui nng 610%. Da chut sau khi ra c ngm
vo dung dch mui v nhn chm bng mt ming g. Da chut cha 90% nc v
do vy trong qu trnh mui, nng mui trong dung dch s gim dn. Dung dch
cn c iu chnh v mui 10% c ch cc vi sinh gy thi. Tuy nhin nng
mui cng khng c gi qu cao v c th c ch s pht trin ca vi khun
lactic. Sau 56 tun, nng mui cn c chnh v 15%. Vic b sung mui nhm
gi sn phm c th tn tr di ngy m khng b hng.
113

Trong qu trnh mui, da s chuyn mu t xanh sng sang vng xanh do tc

dng ca acid ln chlorophyll. Tht qu s chuyn thnh trong sut do cc bt kh
trong qu b loi dn.
3.2.3. Hot ng ca vi sinh vt trong mui chua da chut
Vi sinh vt c sn trn qu s bt u qu trnh ln men. Trong qu trnh ny c
nhng vi sinh vt tham gia: Leuconostoc mensenteroides, Enterococus faecalis,
Pediococcus cerevisiae, Lactobacillus brevis v Lactobacillus plantarum. Trong s
nhng vi sinh vt nh Pediococcus v Lactobacillus plantarum l quan trng v khng
th thiu c, cn nhng vi sinh vt nh Lactobacillus brevis khng mong i bi v
chng c kh nng sinh kh.
Trong giai on u ca qu trnh ln men, mt s lng ln cc loi vi khun,
nm men v nm mc khng lin quan c th c mt trong dch ln men. Trong s ln
men t nhin, vi sinh vt ca nhm ny c s lng ln hn nhiu so vi vi khun
lactic v c ngun gc t mi trng xung quanh. Chnh v l , giai on u tin
ny ng vai tr rt quan trng quyt nh cht lng sn phm. Trong thi gian ny,
s lng vi khun lactic v nm men (c nhm ln men v nhm oxy ha) pht trin
nhanh chng v s lng. Cc vi sinh vt gy thi gim s lng cng rt nhanh v
thm ch c th bin mt hon ton. pH mi trng cng gim nhanh, lng acid to ra
cng nhiu.
Trong giai on gia ca qu trnh ln men, hn hp vi sinh vt thuc nhm chu
acid thp Leuconostoc v nhm chu acid cao nh Lactobacilluss v Pediococus ng
vai tr ch cht. Cc vi sinh vt thuc nhm Coliform hng th yu v bin mt sau
1014 ngy. Mt s lng nh nm men cng c mt trong mi trng trong khi nng
acid vn tip tc tng.
Cc loi vi sinh vt nh Pediococcus cerevisiae, Lactobacillus brevis v
Lactobacillus plantarum hon thnh giai on cui cng ca qu trnh ln men v a
nng acid ti nh im. Cc loi nm men oxy ha vn tn ti nhng khng pht
trin tip trong giai on ny.
3.2.4. Cc hin tng lm gim cht lng da chut mui chua
- Hin tng phng n
y l vn nghim trng khi ln men da chut v nhn chung thng xy ra
nng n hn i vi cc loi da kch thc ln, nhit ln men cao. Nguyn nhn l
do s tch ly kh CO2 trong dch ln men.
gim lng kh CO2 to ra, c th thi kh nit hoc khuy trn nh dch ln
men. Mt s chng vi khun lactic ln men ng hnh trong qu trnh ln men c th
sn sinh acid lactic v CO2 v iu ny cn lm trm trng thm vn .
- Hin tng da mm hoc nhn
Nguyn nhn c th do mt lng ln acid to ra bi Leuconostoc
mensenteroides.
S pht trin ca mt s vi sinh vt oxy ha acid hu c nh Mycoderma cng
c th l vn bi chng lm thay i gi tr pH v nh hng ti trt t ca qu
trnh ln men.
3.3. Cng ngh mui chua ci b
3.3.1. S quy trnh cng ngh
S quy trnh cng ngh mui chua ci b c trnh by hnh 3.3
114

Ci b
xanh
Lm ho v lm sch

Nc
mui
Ct nh

Xp thng

Ln men

Ci b
mui chua
Hnh 3.3. S quy trnh cng ngh mui chua ci b
3.3.2. Thuyt minh quy trnh
a) Chn nguyn liu
Dng cy ci c b, khi lng trung bnh mi cy l 23kg, hm lng ng
trung bnh trong nguyn liu l 33,5%. Khng nn dng ci qu gi hoc qu non (do
c hm lng ng thp, lm gim cht lng sn phm), nn s dng ci mi chm
c hoa.
b) Ct - ra
- Ct b cung gi st gc cy. Loi b cc l c khuyt tt, ho, gip nt, b
su, rp. Nu dng ci b vng hoc phi ho th t l hao ht cao v vitamin C b
tht thot nhiu. Trong sn xut quy m cng nghip thng dng ci ti nn t l
tht thot thp.
- Ra: loi t ct, tp cht v sch mt phn vi sinh vt c trn l da. Trnh
lm gip l khi ra.
c) Mui da
Mui da trong cc vi snh, thng g hoc trong b ximng.
Dng mui n trng sch mui da. T l mui 69% so vi khi lng
nguyn liu ci pha vi nc, t l nc s dng l 20% khi lng nguyn liu ci.
Trc khi mui c th cho thm 5% hnh ti to hng v cho sn phm. ng
thi hnh cng c tc dng hn ch mt s vi sinh vt c hi v b sung thm ng
cho da.
d) Ln men
Nhit thch hp 2025oC sn phm c hng v tt, trng thi gin. Nu
nhit 3035oC: da c mu xn, mm, c mi v l. Thi gian: 1516 ngy. Hm
lng acid lactic t c 2,53,6 g/l. qu trnh ln men lactic n nh c th pha
nc da c vo nc da mi mui.
e) Bo qun
Bo qun trong kho lnh vi nhit 020C; Bo qun bng acid sorbic
(0,070,1%) chng c s ph hoi ca nm men, nm mc ng thi gi c mu
sc t nhin v hng v c trng ca sn phm. Thi gian bo qun 90 ngy nhit
phng. To iu kin ym kh cao cho sn phm bng cch ph ln da mt mng
polyetylen ri nc mui ln, va to iu kin ym kh va lm vt nn sn phm.
115

Thi gian bo qun: 56 thng nhit phng.

3.4. Cng ngh sn xut kim chi
3.4.1. S lc v kim chi
Kim chi (La-tinh ha: gimchi hoc kimchee) l mt mn n truyn thng ca
ngi Triu Tin (Hn Quc v Bc Triu Tin). Thi xa trong ting Triu Tin
thng c pht m l chim-chae (Hangeul; ch Hn), ngha l "rau c ngm". Mn
n ny c lm bng cch ln men t cc loi rau c (ch yu l ci tho) v t, c v
chua cay. Kim chi c xem nh mt trong nhng mn n in hnh ca m thc
Triu Tin. Triu Tin. Mc d c hng trm loi kim chi khc nhau nhng hu ht
cc loi kim chi u c mi thm nng v cay c trng. Lng men Lactobacilli c
mt trong qu trnh ln men kim chi cao, iu ny dn n lng acid lactic trong sn
phm cui cng cn cao hn c trong sa chua.
Tp ch Sc khe ca M (Health Magazine) tng gi Kimchi l mt trong
"nm thc phm c li cho sc khe nht" ca th gii, vi khng nh rng mn n
ny giu vitamin gip tiu ha tt v thm ch cn c th c tc dng phng bnh ung
th. Trong khi , cc nh khoa hc khc li cho rng cc loi rau bo qun khng
cha vitamin v do n cha lng Nitrite cao, nu n qu nhiu c th gy ung th.
Cc tnh cht ca kim chi lin quan n sc khe xut pht t nhiu nhn t. Kim chi
thng c lm t bp ci, hnh, ti, nhng loi rau ny u c li cho sc khe.
Cng nh sa chua, kim chi cn c cc men vi khun sng c ch.
Thnh phn nguyn liu ch bin kim chi gm: ci tho, bp ci, c ci, ti,
t, hnh, gng, mui n, ng v c khi c c c, mc, tm, s hoc cc hi sn khc.
C nhiu mn kim chi c thnh phn khc, trong kim chi kkakdugi lm bng c ci
v khng dng ci tho, kim chi oisobaegi lm t da chut. Kim chi kkaennip lm
bng l kkaennip (kkaennip - mt loi cy tng t ta t) mui trong x du, t, ti,
hnh v cc gia v khc. Bo tng v kim chi Seoul ghi nhn c 187 loi kim chi
t xa n nay. Nu khng c ci tho hoc cm thy loi ci tho Triu Tin c mi
qu hng, ngi ta c th lm kim chi t bp ci thng, nhng t khi. Mi v ca kim
chi lm theo kiu ny c xu hng nh hn v t cay.
Beachu Kim chi (Kim chi bp ci) l loi Kim chi c dng ph bin nht vo
ma ng. Tuy cng loi Kim chi bp ci nhng cch ch bin li khc nhau tu theo
tng vng Hn Quc nh min Bc kh hu lnh v min Nam m p. Kim chi min
Bc khng cay v nht, trong khi Kim chi min Nam th mn, cay v nhiu nc. Cn
min Trung th rt mn v nhiu nc. Lng gia v dng p Kim chi cng rt
khc nhau gia cc min. min Bc ngi ta khng dng nhiu gia v hn hp so
m ch yu s dng c ci thi mng p gia v ri s gia cc b ci. Trong khi
min Trung, Kim chi c p nhiu gia v hn hp so. Nhng ring min Nam,
ngi ta cn trn thm hn hp gia v vi nc mm nh, ph mt lp go np bc
nguyn bp ci.
Ty theo quy m sn xut, mc ch sn xut, kim chi c th ln men ngn ngy
hoc di ngy trong cc iu kin nhit tng ng v c ng gi, bo qun
trong loi dng c cha ph hp lu tr di ngy hay phn phi s dng.
3.4.2. Quy trnh cng ngh sn xut kim chi
a) S quy trnh cng ngh
S quy trnh cng ngh v s m hnh thit b sn xut kim chi c m t
hnh 3.4 v 3.5.
116

Nguyn
liu chnh
Ph liu
La chn
Lm sch
Ra,
ro

X l

Ct
ming

Trn
u

p
mui

X nc
lnh, ro

Phi
trn

Vo dng
c cha

Kim
chi

Hnh 3.4. S quy trnh sn xut kim chi

Hnh 3.5. S m hnh thit b sn xut kim chi

1-Thit b la chn nguyn liu; 2-Thit b ra; 3- Bng ti ro nguyn liu; 4-Thit b ct
ming; 5-Thit b p mui; 6-Bng ti x nc lnh; 7-Bng ti lm ro; 8-Thit b phi trn; 9Thit b ng np bao b; 10-Phng ln men. NL-Nguyn liu; SP-Sn phm; a-mui; b-gia v

b) Thuyt minh quy trnh

- La chn nguyn liu
Ngun nguyn liu dng trong sn xut kim chi rt phong ph, a dng. Trong
nguyn liu chnh thng dng l bp ci, ci tho v c ci.
117

Bp ci: dng cc loi c hm lng nc cao v m l khng qu gin sn

phm gy nt. chn k thut ca bp ci biu hin ch: l cun cht, hm
lng cht kh khong 10% trong bao gm 45% ng, 12% protein to iu
kin cho vi khun lactic pht trin thun li. Dng bp ci to s li hn v t l ph liu
thp hn so vi bp ci nh, khng dng bp ci qu non, qu gi hoc b su bnh.
Chn nhng bp ci ti, loi b l a ngoi ct b nhng l xanh v l c khuyt
tt, ra sch v ro.
Ci tho: ci tho dng lm kim chi phi ti v sch, vi nhiu l xanh, lp
l mng, bp ci tho cng ln cng tt
- Ct ming
Ty theo yu cu sn phm m thc hin cng on ct bp ci hoc bp ci tho
thnh nhng ming to nh hoc ct i hay ct ba...
Ct th cng : ct i bp ci, ct phn cun xung n mt phn ba bp
ci; Dng tay tch i bp ci. Ho nc mui v ra bp ci qua nc mui, ro.
- p mui
Qu trnh p mui s ly bt mt phn m ra khi nguyn liu, gip cho cu
trc nguyn liu mm hn, d thm gia v. p mui s c ch mt phn vi sinh vt
trong nguyn liu v gp phn to v cho sn phm.
Kim chi l sn phm truyn thng, d qui m cng nghip, quy trnh sn xut
vn cn s dng nhiu phng php th cng. Thng qu trnh p mui do cng
nhn thao tc trn bn trn. Ngoi ra c th s dng thit b trn kiu thng quay
thc hin cng on p mui.
Cho mui ht vo bn trong tng cng ci v bao quanh bp ci. Xp bp ci
mui vo trong h. Hoc cho cc bp ci c chun b vo trong mt dung dch
mui (815%) 27 gi nhm nng hm lng mui bp ci t 2,0 n 4,0% (w/w).
Sau ra nhiu ln bng nc sch v ro nc. loi b lng nc d tha
c th ly tm hoc dng bp ci.
Hnh 3.6 trnh by cc hnh nh cc thao tc th cng lm kim chi ci tho.
- La chn, lm sch v x l nguyn ph liu
Ngoi nguyn liu chnh v mui, cc loi nguyn ph liu khc gm: C ci
trng, gng, ti, t, cn nc, ci xanh, hnh bar, to bin, mm c hoc tm ...Trong
, t l ph liu ch o cn to bin v mm ch dng cho mt s kim chi c bit.
Cc nguyn liu rau qu chn loi cn xanh ti, t chn thu hi, ra sch v
ro. Ct c ci thnh ming di 2mm sau thi si mng; Gt ta v ra hnh l,
ci xanh, cn nc sau ct khc di 4cm. Ct xo phn u hnh bar. Cho c ci
thi vo t bt chun b v trn cho n khi c ci chuyn sang mu ; Ti,
gng bm, tm ngm chua v tm ti xay nhuyn
Trn u: Trn ti bm, gng bm, tm ngm chua v tm ti xay nhuyn,
cn nc, ci xanh, hnh l ct vo hn hp c ci va p vo vi nhau cho tht
u.
- Phi trn, cho vo dng c cha
Nhm to hn hp sn phm cui cng. Cc bp ci p mui v hn hp ph
liu x l c trn u vi nhau. Qu trnh thm thu bt u xy ra, dch bo t
trong nguyn liu c tch ra, cn gia v s thm vo.
118

Hnh 3.6. Hnh nh cc thao tc lm kim chi ci tho

1. Ct i bp ci tho; 2. Tch i bp ci tho; 3. X bp ci tho qua nc mui; 4. Xt mui
vo bp ci; 5. Cho bp ci vo h; 6, 7, 8. X l nguyn liu ph; 9. Trn u hn hp ph liu;
10,11. Phi trn ph liu vo bp ci; 12. Ln men

Qu trnh phi trn c th c thc hin bng phng php th cng trn bn
trn hoc s dng thng trn. T l gia nguyn liu chnh v ph liu c th thay i
v thng l 7090:3010. Mc d thnh phn nguyn liu chnh v ph rt quan
trng nhng yu t nh hng ln n mi v kim chi l nng mui.
Thc hin p hn hp cc ph liu vo tng lp b v l ci. Gi nga phn
thn bp ci cho cc gia v p nm bn di. Gi cht bp ci li bng cc l bn
ngoi v xp tng bp ci trong chum, h snh. Ph ln trn mt lp l v cht. Ri
ln mt lp mui. i vi loi sn phm ct nh, dng c cha c th l cc loi bao
b thy tinh hoc bao PE kch thc nh va, ng gi th cng hoc s dng nhng
my ng gi thng dng.
- kim chi: nhm ln men to hng v c trng cho kim chi din ra trong giai
on bo qun kim chi. Nu mun kim chi mau chn th ln men nhit cao, kim
chi ngon nht khi c 5100C trong thi gian 2 n 3 tun, gi tr dinh dng ca
kim chi t cao nht pH l 4, nhng c th kt thc qu trnh ln men khi pH
trong khong 34,5.
Ct gi l vn kh nht cn gii quyt khi sn xut kim chi vi s lng ln,
v sau khi ln men vi khun vn tip tc hot ng lm thay i cc thnh phn,
hin tng ny gi l chn ra thng thy kim chi sn xut trong ma h.
Trong giai on cui ln men, enzyme polygalactulonase phn hy pectin lm
cho mm cng ci kim chi v lm tng nhanh lng nc st kim chi. Khi kim chi
chua vic bo qu v phn phi l vn quan trng. Vng i kim chi s kh ngn
nu khng c bin php iu chnh nhit thch hp, thng s dng phng lnh
chuyn dng kim sot nhit khi ln men kim chi.
c) Bo qun kim chi
Bo qun kim chi l mt cng on cn nhiu cng sc cng nh cng on lm
119

kim chi. Chn la dng c cha kim chi cng l mt cng vic cn s u t. Kim chi
nn c bo qun nhit n nh qu trnh ln men din ra theo hng tt nht
nhm t c hng v tt v bo qun trong thi gian di. Ngun gc bo qun kim
chi ca t tin ngi Hn c nh hng theo ma v khu vc. Trong ma h, kim
chi c ct gi ging nc hoc sui mt v vo ma ng, mt ni snh c
chn di t gi cho kim chi khng b ng lnh v gi li hng v kim chi trong
mt thi gian di.
Trong thi gian bo qun, vi khun pht trin trn bp ci v cc thnh phn khc
ca kim chi. Mt s b tri i hoc bin mt trong sut qu trnh ln men, nhng
nhng hot ng sng trc ca chng gp phn to mi v v t nhin ca kim
chi. Vo giai on chn ca kim chi, vi khun sinh acid lactic pht trin mnh trong khi
vi khun c hi v k sinh trng gim dn. Cc acid hu c nh acid lactic, ru v
acid carbonic c sn sinh v kt hp vi nhau to ra mt v chua c o.
Cc dng c cha kim chi c chn t cc loi nh: dok, jungduri, bataengi v
hangari ty theo loi kim chi v ma sn xut. Cng vic ch to dng c cha l mt
nhn t quan trng mang li mi v ti u ca kim chi. Vic chn la t hoc t st
ch to dng c cha cng phi c thc hin ng cch (v d nh phi ly t
sau cn ma u ma ca nm hoc khi cn trng ra ngoi sau thi gian tr n ma
ng; dng c cha c to hnh v nung trong cc l truyn thng...). Thng
thng, ngn chn kim chi mau chua, kim chi c cha trong mt dok i t
trong mt ci hangari trong ging hoc sui c lung nc mt nhm lu gi
nhit khng i. Cn trong ma ng, kim chi c cha trong hangari v c
chn di t. Dok v hangari s dng ct gi kim chi l cc loi gm. gm
cung cp iu kin ti u cho kim chi nhm to ra qu trnh ln men va phi nh cc
l hng b xu c hnh thnh trn tt c cc gm khi c nung trong l. gm
khc nhau v hnh dng v mu sc theo khu vc.
* Kimchiwan (Nh ct gi kim chi)

Hnh 3.7. Cc hnh thc bo qun kim chi

120

S thm ngon ca kim chi l nh hot ng ca vi khun sn sinh ra cc acid

hu c. Tuy nhin, nu kim chi c chn vi di lng t s tr nn ng lnh,
hng thm s b mt i v v th nhu cu c mt kho cha kim chi cung cp iu kin
ti u cho qu trnh ln men kim chi l cn thit
Khu ct gi kim chi c hnh thnh. Cc dok kim chi cng c chn di t
v pha trn, cc tm g mng an vi nhau thnh nn c t ln, sau ph rm
ln. Tuyt v ma khng lm thay i nhit , cho php kim chi chn v bo qun
trong thi gian di. Cc hnh thc ct gi kim chi hin ang c thc hin ti Hn
Quc (hnh 3.7):
1. Khu vc pha Nam: Dok kim chi chn di t sau ph rm.
2. Min Trung v min Bc: o mt h hnh nn chn cc Dok kim chi.
3. qui m h gia nh m rng: Mt phn sau ca nh chnh c xy dng
c s dng nh nh lu tr kim chi.
d) Vi sinh vt ln men
C khong 200 loi vi khun phn lp c t kim chi, ph bin l cc loi:
Lactobacillus plantarum, L.Brevis, Streptococcus faecalis, Leuconostoc
mesenteroides, Pediococcus pentosaceus
Trong giai on u ca qu trnh ln men th nhng vi khun hiu kh s pht
trin nhng s gim dn trong giai on tip theo.
Trong giai on gia th cc vi khun ky kh s tip tc pht trin mnh m.
giai on cui th cc vi khun hiu kh li tip tc pht trin nhanh chng
cng vi s pht trin ca nm men.
Leu. mesenteroides pht trin mnh m trong giai on u ln men do to ra
nhiu acid lactic v CO2 lm acid ho kim chi v to mi trng ym kh ngn cn s
pht trin ca cc vi khun hiu kh. Streptococcus cng pht trin nhanh trong giai
on u, Pediococcus giai on gia, L. plantarum v L. brevis hot ng giai
on cui c nhim v lm chn kim chi. Nh vy, cc vi sinh vt trong qu trnh ln
men kim chi cng ging cc qu trnh ln men da ci khc.

CU HI N TP
1. Bn cht ca qu trnh mui chua rau qu l g?
2. Trnh by cc giai on ca qu trnh mui chua.
3. Phn tch cc yu t nh hng n cht lng sn phm mui chua.
4. Trnh by cng ngh mui chua bp ci, da chut, ci b.
5. So snh im ging v khc nhau trong cng ngh mui chua bp ci v sn
xut kim chi t nguyn liu chnh l bp ci.

121

TI LIU THAM KHO

[1]. Hunh Th Dung, Nguyn Th Kim Hoa (2003), Bo qun v ch bin rau qu
thng dng Vit Nam, NXB Ph N, H Ni.
[2]. Quch nh, Nguyn Vn Tip, Nguyn Vn Thoa (1996), Cng ngh sau thu
hoch v ch bin rau qu, NXB Khoa hc - K thut, H Ni.
[3]. Lm Th Vit H, Nguyn Vn Mi, Nghin cu cc yu t nh hng n qu
trnh ln men bp ci mui chua, Tp ch khoa hc cng ngh thng 5/ 2005.
[4]. H Sng, Lng c Phm, L Vn T, Nguyn Th Hoa (1982), Vi sinh vt
trong bo qun v ch bin rau qu, NXB Nng Nghip.
[5]. Mr. Mike Battcock and Dr. Sue Azam-Ali, (1998) Fermented frutis and
vegetables.A global perspective, Food and Agriculture Organization of the United
Nations Rome , M-17 ISBN 92-5-104226-8
[6]. Storing Kimchi
(http://koreakimchi.or.kr/phps/menu/menu.php?S=S02&M=030301000000).

122

Chng 4. CNG NGH SN XUT

THC PHM LN MEN T THT C
Tht, c l ngun cung cp protein ng vt ch yu cho con ngi. Ngoi nhng
cch ch bin thng thng tht, c cn c ch bin di dng cc sn phm ln
men nh: tr, nem chua, xc xch ln men, nc mm, mm c v mt s dng sn
phm ln men c truyn khc. Cng ngh sn xut thc phm ln men t tht, c ch
yu da vo ngun enzyme c sn trong nguyn liu hoc b sung t ngoi vo tin
hnh ln men to cc sn phm c cu trc, mu sc v hng v c trng cho tng
loi sn phm.
Hin nay, a s cc sn phm ln men t tht, c u c sn xut theo phng
php c truyn, trong phm vi chng ny s trnh by cng ngh sn xut hai sn
phm ln men t tht, c tng i ph bin l nc mm v nem chua.
1. CNG NGH SN XUT NC MM
Nc mm l dung dch m m ch yu l cc acid amin, c to thnh do qu
trnh thy phn protein c nh h enzyme protease c trong c. Nc mm c mu t
vng rm n cnh gin hoc nu vng, c mi thm c trng, v mn ngt m,
c s dng lm gia v trong ch bin thc phm quy m cng nghip cng nh
h gia nh. Ngoi ra, nc mm lu nm cn c tc dng cha mt s bnh nh:
au d dy, phc hi c th suy nhc
Vit Nam, ngh lm nc mm c t lu i, c lan truyn t i ny
sang i khc v c ci tin thch hp vi th hiu v kh hu ca tng vng. Hin
nay trn c nc c rt nhiu c s sn xut nc mm, trong mt s nhn hiu ni
ting nh: Thanh H, Hng Thnh (Ph Quc); Thy Ti (Bnh nh); Nam (
Nng), Nha Trang, Phan Thit.
Nc mm cng c sn xut hu ht cc nc Chu . Mi nc c kiu
sn xut khc nhau to ra sn phm c gi tr dinh dng v gi tr cm quan khc
nhau.
1.1. Nguyn liu sn xut nc mm
1.1.1. C
C dng sn xut nc mm phi l loi c t tiu chun ca c bin p
mui lm chp theo TCVN 3251-79. Nguyn liu c sn xut nc mm c th c
p hoc p mui.
Theo tp tnh sinh sng, c c th c phn thnh c ni (c sng tng nc
trn v tng nc gia) v c y (c sng tng y).
a) C ni
C ni ven b c khong 70 loi, y l nhng loi c kch thc nh, tui th
thp, sc sinh sn cao, sng tp trung nhng vng nc nng gn b, c c s thc
n phong ph, nh: c trch, c nc, c cm nhng loi ch yu cung cp cho hot
ng sn xut nc mm.
- C cm (Anchoviella) (hnh 4.1)
C cm l ngun nguyn liu chnh, ch yu v c s dng rng ri nht trong
cng ngh sn xut nc mm Vit Nam, c bit Ph Quc. C ba loi: c cm
mm, c cm than v c cm sc.
123

Thnh phn ha hc: 75,14% nc, 11.25% protein, 2,1% lipid.

c im: C thng sng tng nc gia, thng sinh sng v di chuyn theo
tng n ln. Ma thu hoch vo khong thng 45. Kch thc lc thu hoch khong
t 69 cm.
- C nc (hnh 4.2)
C nc tuy khng c s dng nhiu nh c cm nhng ngi ta vn s dng
n sn xut nc mm v cho m cao. vng bin Phan Thit h c nc c hai
loi: nc s (Decapterus Maruadso), chim khong 4050% sn lng c ni ni
chung v c nc thun (Dlejang) t l thp hn.
Thnh phn ha hc: 76,8.% nc, 21,75% protein, 0,85% lipid.
V c im v ma v thu hoch c nc ging c cm nhng kch thc lc thu
hoch ln hn khong t 1218 cm, trng lng 5070gr.

Hnh 4.1. C cm

Hnh 4.2. C nc

- C trch (Sardinella) (hnh 4.3)

C trch c nhiu vnh Bc B
v Ty Nam B. So vi c cm v c
nc, c trch c thnh phn lipid cao
hn, thnh phn ha hc gm: 75,3%
nc, 17,5% protein, 6% lipid. C
trch c khai thc gn nh quanh
nm vi kch thc 1018cm.
Ngoi c cm, c nc, c trch
ngi ta cn dng mt s loi c ni
khc trong sn xut nc mm nh:
Hnh 4.3. C trch
c mi, c lm
b) C y
Nc mm sn xut t c y cho cht lng nc mm thp hn c ni, tuy
nhin v nhiu l do khc nhau m ngi ta dng mt s loi c y trong sn xut
nc mm nh c gi, c sn, mt s loi c tp khc thay th cho c cm, c nc
nhm tn thu ngun m rt hiu qu.
Cc loi c y cho cht lng nc mm khng bng ca c cm nhng khi ko
rt qua b c cm cho cht lng nc mm vn tt.
c) Cc loi ph phm t c
Ngoi hai ngun c ni v c y l nguyn liu chnh cho sn xut nc mm,
124

cc c s sn xut nc mm hin nay cn dng cc loi ph phm khc t c nh:

rut c, u c sn xut nc mm. Vi cc loi nguyn liu ny nc mm lm
ra cht lng khng bng ca c ni v c y nhng nu c ko rt qua b chp
tt th cht lng vn m bo.
1.1.2. Mui
Mui thng c 2 ngun l mui bin v mui m, trong loi mui c dng
trong sn xut nc mm l mui bin.
Mui trong sn xut nc mm c mt vai tr v cng to ln, l nguyn liu
khng th thay th c trong ch bin nc mm. Mui s dng trong sn xut nc
mm ng vai tr phng chng thi do c tc dng km hm hot ng ca vi sinh vt
gy thi c, nhng vn thun li cho cc enzyme v vi sinh vt gy hng pht trin.
Mt khc mui cn to ra v mn cho nc mm.
Mui dng trong sn xut nc mm l loi mui tinh khit (hm lng NaCl
trn 97%), tt nht l s dng loi mui kt tinh nh, c rn cao, trng ng nh,
khng b vn cc, khng m t, khng v ng.
Trong mui n, nu c ln cc mui khc nh CaCl2, MgCl2, KCl... u nh
hng n tc ha tan v tnh thm thu ca NaCl vo c. c bit l lm cho sn
phm c v ng cht. Trong ch bin nc mm phi s dng mui c, mui c
bo qun cng lu cng tt do cc mui tp MgCl2 v CaCl2 d b ht m v chy
nc, nn nu bo qun cng lu th lng tp cht ny s b ht m v chy nc ht
v ch cn li mui NaCl.
Thng mui c thu mua t thng 57 ca nm trc ri em s dng vo
thng 45 nm sau.
1.1.3. Mt s ph gia s dng trong ch bin nc mm
Nhng cht ph gia thng c b sung vo sau khi nc mm ra thnh
phm v chun b i vo cng on ng chai. Cc ph gia c b sung vo nc
mm vi mc ch lm tng gi tr cm quan cho sn phm nhm ph hp vi nhu cu
th hiu ngi tiu dng.
- Cht iu v: Monosodium glutamate (MSG)
- Cht to ngt: Sodium inosinate, Acesulfam-Kali, Saccarin
- Cht bo qun: Kali sorbat, natri bezoat c tc dng chng nm men, nm mc
- Cht n nh : Xathangum, c tc dng n nh trng thi ca sn phm nc
mm
- Cht to mu: mu caramel, phm mu tng hp Brown HT (nu HT) cho
nc mm c mu nu cnh dn ph hp vi nhu cu cm quan ngi tiu dng
Cng c th b sung mt s cht lm tng gi tr dinh dng nh b sung st
vo nc mm.
Ngoi nhng ph gia trn, ty theo c im ca tng a phng ngi ta c th
cho thm thnh nhm to cho nc mm c mu p v tng mi thm, thnh c th
c lm t go t, go np hoc ng rang vng v xay mn. Cc gia v khc nh t,
ring, thm (da) cng c th cho vo trong qu trnh chp nhm to v ngt, cay v
hng thm cho sn phm.
1.2. Bn cht ca qu trnh sn xut nc mm
Bn cht ca qu trnh sn xut nc mm l qu trnh thy phn protein trong
125

tht c nh h enzyme protease c sn trong c (hoc b sung t ngoi vo) thnh cc

acid amin trong mi trng nc mui nng thch hp. Trong qu trnh ny cng
c s tham gia mt phn ca vi sinh vt, ch yu to hng v c trng cho nc
mm. Bn cnh cn c s thy phn ng v cht bo thnh cc acid hu c v
ru.
enzyme
enzyme
enzyme
Protein
Polypeptide
Peptide
Acid amin
Qu trnh xy ra cng trit bao nhiu, cht lng nc mm cng cao, m
cng ln. Tuy nhin ngoi nhng vi sinh vt hu ch tit ra protease thc y cho qu
trnh thy phn, cn c cc vi sinh vt gy thi nu khng khng ch kp thi s to ra
mt s loi kh c mi rt kh chu nh NH3, H2S, mercaptan... Cc sn phm kh ny
c th s tan trong nc mm, cng c th bay hi to ra mi rt kh chu. Chnh v
th trong sn xut nc mm, cn km hm qu trnh ny xy ra.
Trong qu trnh ch bin nc mm, s tham gia vo qu trnh thu phn protein
ca vi sinh vt tng i yu nhng v s hnh thnh ca mi v nc mm trong qu
trnh ch bin th vi khun tham gia kh tch cc. Nhng vi khun gy hng ym
kh, bn thn khng a mui nhng trong mi trng ch bin chp chng thch nghi
vi mn v pht huy tc dng.
Ni bt hn c v kh nng gy hng l 8 chng thuc ging Clostridium; h
Bacillaceae; b Eubacteriales; lp Schizomycetes. Chng pht trin tt nhit
3540oC, ti thch l 37oC; pH = 5,09,0, ti thch l 7,0; Nng mui 0,53% , ti
thch l 1%.
1.3. Cc yu t nh hng n qu trnh sn xut nc mm
1.3.1. Nhit
L yu t quan trng tng cng kh nng hot ng ca cc loi enzyme
trong qu trnh phn gii protein tht c . Khi nhit tng th vn tc phn ng tng ,
n mt nhit nht i nh vn tc phan ng s khng tng na v c th gim xung
do nhit cao lm cho h enzyme protease mt hot tnh, qu trnh thy phn km
hoc dng li.
o

Nhit 4550 C thch hp cho qu trnh san xut nc mm.

o

Nhit di 37 C tac dung cua enzyme giam sut ro rt .

o

Nhit 70 C tr ln hu ht cc h enzyme trong c mt hot tnh.

1.3.2. pH
Mi enzyme hot ng mt pH xc nh. Qu trnh thy phn tht c t protein
n acid amin c rt nhiu loi enzyme tham gia, y ta xt n hai loi enzyme
chnh ng vai tr ch yu trong qu trnh thy phn tht c, l pepsin v trypsin.
Trypsin hot ng mnh mi trng pH = 8,09,0. Pepsin hot ng tt mi
trng acid c pH = 1,52,2.
Qua thc nghim, nu iu chnh mi trng c pH = 1,52,0 thch hp cho
pepsin hot ng th mu sc ca chp p nhng tc thu phn chm, mi v
km hn chp ch bin bng phng php t nhin. Cn nu gi cho mi trng c
pH = 7,58,5 thch hp cho trypsin hot ng th tc thy phn nhanh nhng
m thi nhiu, mu sc nc mm khng p.
Chp ch bin mi trng t nhin pH = 5,56,5 tuy khng u tin cho vic
126

pht trin loi enzyme no nhng c 2 loi enzyme chnh l pepsin v trypsin u pht
trin c. Mt khc, li c tc dng c ch mt phn hot ng ca vi sinh vt gy
thi. Do vy, khi sn xut chp, ta khng cn phi xt n mi trng pH hot ng
ca enzyme v mi trng t nhin l u vit hn c.
1.3.3. Nng mui
Mui l nguyn liu quan trng cho qu trnh sn xut nc mm, c tc dng
c ch hot ng ca vi sinh vt gy thi ra.
Nng mui thp c tc dng thc y qu trnh thy phn protein nhanh hn,
chp mau chn, nhng khng kh nng c ch s pht trin ca vi khun gy
thi.
Nng mui qu cao c tc dng c ch mnh n s pht trin ca vi khun
gy thi nhng ng thi cng lm mt hot tnh ca enzyme, qu trnh thy phn
chm li, thi gian thy phn ko di.
Nng mui thch hp cho vo chim t l khong 2025% so vi khi lng
c. Trong trng hp sn xut chp theo phng php cho mui nhiu ln, c chm
thm nc th lng mui c th chim t l cao hn. Tuy nhin cn phi xc nh s
ln cho mui, t l mui ca mi ln v khong cch gia cc ln cho mui khng
nh hng n qu trnh sn xut v cht lng ca nc mm.
1.3.4. Din tch tip xc
Cc enzyme trong c thng c nhiu ni tng, tng din tch tip xc gia
enzyme v tht c ngi ta thng tin hnh xay nh, p dp hoc ct khc nguyn
liu c. Ty vo tng loi c, kch thc c m ngi ta s thc hin theo phng
cch no. i vi cc loi c c kch thc nh va th phng php p dp c s
dng nhiu hn do c p dp s gi c hnh dng ban u, c tht bn trong b
mm ra, t chc c tht lng lo gip enzyme d ngm vo trong tht. C p dp
xng c khng b v vn, khi chp chn ko rt d dng.
i vi phng php xay nh c s cho din tch tip xc ln nhng protein d
b bin tnh do tc dng c hc v dung dch kh lc, d b hin tng tc l. Phng
php ct khc, din tch tip xc c tng nhng tht c vn cn chc nn enzyme kh
ngm vo phn gii tht c.
1.3.5. Bn thn nguyn liu
Nhng loi c khc nhau th thnh phn ha hc, cu trc, h enzyme tn ti
trong c khc nhau nn khi sn xut nc mm s to ra cc loi nc mm c mu
sc, mi v v cht lng khc nhau. C sng tng nc trn v gia nh c cm,
c nc, c micho cht lng nc mm tt hn nhiu so vi c sng tng nc
di v tng y nh c phn, c mi
C c kt cu t chc c tht lng lo qu trnh thy phn v chn ca nc
mm xy ra nhanh hn i vi cc loi c c c tht cng, dy, chc.
Nc mm lm t c c nhiu m thng c mi i kht kh chu do cht bo
b oxy ha hoc c mi v chua do cht bo b thy phn to thnh cc loi acid yu
d bay hi.
ti ca nguyn liu cng nh hng n cht lng nc mm. S dng c
ti trong ch bin, nc mm s c cht lng tt hn i vi c n.
Nc mm ch bin t c cm c mi thm nh nhng, mu sc vng p hn
c nc, c nc mu vng nghing v cnh gin, c ch vng c mu trong vt sng
127

snh v thm ngon, c ng i dng cho m cao, c mi va dng ch bin

nc mm, va lm mm. Nc mm ch bin bng c nc cho hm lng m cao
hn c cm.
1.4. Cng ngh sn xut nc mm bng phng php c truyn
Thng c 2 phng php ch yu l phng php gi nn v phng php nh
khuy.
1.4.1. Quy trnh cng ngh chung
Quy trnh cng ngh chung sn xut nc mm c trnh by hnh 4.4.
Nguyn liu
Thng chp
Phn loi
Ra sch, phi kh

p l

Trn mui

Mui ht

Ln men ln 1
Chp chn
Ko rt (1)

Nc
mm ct

B chp (1)
Ln men ln 2,3
Ko rt (2,3)

Nc ngang

B chp (2,3)
Pha u
Thu nc thuc

Nu ph b
Nc mm
Thnh phm

ng chai

Hnh 4.4. S quy trnh chung sn xut nc mm theo phng php c truyn
1.4.2. Thuyt minh quy trnh
Trong quy trnh sn xut nc mm, sn xut chp bng phng php gi nn
v phng php nh khuy c khc nhau v thao tc trong cc cng on trn mui
v ln men (gi nn, chm sc chp) cn cc cng on khc tin hnh tng t
nhau.
128

a) Sn xut chp bng phng php gi nn

a.1) Chun b
- Chun b mui: Mui s dng chp l mui c v vy mui cng phi c
mua sn v bao ng vo bao bo qun trong kho khong 3 thng n 1 nm trc khi
s dng.
- Chun b cc long (thng chp) v cc dng c cha ng: Nu s dng
thng mi th phi buc li cn thn, v sinh sch s cho c long mi v c, cc thit b
cha xong em ra nng phi kh ro. Thc hin tng t i vi b chp bng xi
mng.
- Chun b p l v cc dng c gi nn: p
l l t mt h thng lc st y thng, ty thuc
vo loi c v c long m ta chn phng php p
l khc nhau nhng thng thng i vi c cm
ngi ta p l theo kiu s 1: gm 1 lp chi (t
37 b ty vo kch c l, b hnh r qut) p st l
l y thng, tip theo l 1 lp si nh c
lm sch v phi kh (cng c th thay lp si bng
lp tru), n mt lp mui (ht) v ph ngoi lp
mui l mt lp ct hoc l c. Chun b tip phn
tre, cc thanh tre, cy m gi nn, dn
Tt c phi c chun b trc lc cho khi c vo.

Lp mui
Lp si
Lp chi

Hnh 4.5. M hi nh vi tri p lu

a.2) Tip nhn v phn loi nguyn liu

Nguyn liu khi tip nhn c phn thnh 2 loi c: c ni (ch yu l c cm,
c nc), v c tp (l cc loi c khc nh: c lit, sn, gi co). i vi c ni
khng cn ra m ch cn loi b tp cht l c, cn c tp th phi ra sch. i
vi c p th phi ra sch trc khi trn mui nu khng nc mm s d b
thi.
Nguyn liu cng c th l cc loi u c, rut c. Loi nguyn liu ny c
ch bin ring, sau cho ko rt qua b c cm ci thin cht lng nc mm.
a.3) Trn mui v b sung enzyme
Trn mui: Mui sau khi c chun b lc ny ngi ta s ly ra v trn vi c,
i vi c nh th mui c trn u vi c hoc mui theo lp (1 lp c + 1 lp
mui ). Mt s loi c ln trc khi trn mui ngi ta c th xay nh hoc ct khc
nhm tng din tch tip xc v trn mt lp mui mt lp c nh vy lng mui s
phn b u hn. T l mui trn vo t 2025% so vi khi lng c, t l ny c
p dng cho tt c cc loi c cng nh rut c. Mc cho mui ph thuc vo
ti ca c, c n lng mui cho nhiu hn so vi c ti. Lng mui b sung vo
khng c qu nhiu nh vy s c ch cc h enzyme hot ng, ko di thi gian
thy phn; nu cho qu t th khi c d b thi ra, v vy vic tnh ton lng mui
cho vo c mt ngha ht sc quan trng.
B sung enzyme: cho qu trnh thy phn c nhanh ngi ta c th cho
thm 3% protease th ly t thc vt nh papain, bromelin c trong da v u
bng cch b sung trc tip da hoc u xay nh (chp dng di ngy t 23 nm
th ngi ta khng dng da v nh vy s lm cho nc mm b chua). Cng c th
b sung ngun enzyme ly t ng vt nh rut cc loi c tn dng cc enzyme
129

nh trypsin, pepsin nhng khng ph bin v nc mm thng b en. C th s

dng enzyme ly t vi sinh vt: dng cc chng nm mc nh Apergillus oryzae
thy phn.
Sau khi trn u c v mui, cho tt c hn hp vo thng chp, khi y
thng th ph ln trn mt mt lp mui chng rui nhng, c th y kn bng
nylon hoc nong tre. Sau rt nc bi ra phi nng, sau 12 ngy thng chp s
xp xung lc ny ta tip tc c vo thm cho y thng, ph mt lp mui ln
mt. C th ln men kh ym kh mt vi ngy trc khi gi nn.
a.4) Tin hanh gai nen
Gi nn nhm gi khi c chm trong nc to iu kin ln men ym kh
v to thnh lp bc lc trong nc mm.
Sau khi trn c vi mui, cho vo thng t 1 dn 2 ngy ngi ta bt u gi nn
theo cc bc sau:
- M nc: M l cho nc bi trong khi chp chy ra ht. Cha nc bi
trong cc thng hay cc b khc.
- Tri ct: Khi nc bi chy ht xong, san bng mt khi chp, sau tri mt
lp ct (tm phn an bng tre c cc l cho nc c th chy qua m c khng b ni
ln) kn b mt ca thng hay b chp.
- Gi tre: Dng cc thanh tre cht sn ph hp vi kch thc dng c cha
xp song song nhau trn mt ct, tng thanh tre cch nhau khong 2030cm.
- t cy m: thanh m lm bng g chc hoc cy tre ln , c t ln trn mt
lp thanh tre. Vi b chp t 35 tn th cn 23 thanh m vi b dy ca thanh g
khong (15x15)cm, chiu di ty theo kch thc ca dng c cha.
- Gi nn: i vi cc dng c cha khng c g , gi nn bng loi xanh (
hc) t u trn cc cy m. Khi lng nn nng gi cht khi c sao cho
khi chp khng b ni ln.
i vi thng c g , dng cc n g chc chng thng ng t cy m n cc
v tr g ca thng hay b theo chiu thng ng hoc dng dy buc cc cy m vo
g thn thng.
Phan Thit, Ph Quc ngi ta dng cc n m l nhng thanh tre hoc g
(cn gi l n gnh) c t nm vt ngang mt thng. Dng cy chng (gn nng)
chng t thanh tre n cc n m trn mt thng, nhm lm cho c c nn cht
xung, khng th nh ln khi mt. Ngi ta dng dy my buc cht thanh tre vo
my chic c (g) nm st vng ning (dy ai) trn cng ca thng (hnh 4.6).

Hnh 4.6. Cc thng chp c gi nn

130

- nc bi tr li:
Sau gi nn xong, lng nc bi rt ra tm cha ti b khc c a tr li b
chp cho n khi ngp trn mt ct 2030cm. Lng nc bi cn li trong dng c
cha c phi nng hng ngy. Nh vy l hon thnh cng on gi nn.
a.5) Chm soc chp bng no o, giang phi
- Mc ch: Nhm tng cng nhit cho khi chp, tng cng s thu phn
ca c v tng cng s ho tan ca cc cht dinh dng t c vo nc mm.
- K thut no o, giang phi:
No o , giang phi l thao tc thc hin thng xuyn va kt hp vi nhau
trong thi gian chm sc chp trong phng php gi nn.
No o l thao tc m dy l cho nc bi chy ra cc thng cha , sau mt thi
gian thi tr lai khi chp . Giang phi l thao tc phi nng khi chp trong
thng hoc nc bi rt ra t cc thng chp.
Vi b chp ngoi tri: cho nc bi chy y 2/3 thng cha ri phi trc tip
trong thng. Sau khi phi nng 34 gi, nc bi c bm tr li vo b chp , ri
li m nc khc trong b chp ra tip tc giang phi. Mt ngy ty thi tit nng
nhiu hay t m m ra phi ri bm ln t 34 ln.
Song song vi vic m nc bi, ngi ta m ht cc tm y np b phi
nng, tn dng nhit ca mt tri lm tng nhit khi chp i vi cc b
chp ngoi tri. n chiu th y np b li (hnh 4.7)

Hnh 4.7. No o giang phi vi b chp ngoi tri

1. B chp; 2. Thng cha (ga); 3. Bm; 4. ng ng dn; 5. Tm y b chp.

Vi thng hoc b chp trong nh: nc bi t cc thng hng c bm ra cc

b phi ngoi tri. Lng nc rt ra sao cho nc trong b chp vn cn ngp mt
m l c.
Phi nc bi t sng, n 4,5 gi chiu th bm ton b lng nc bi ny tr
li b chp. Sau m dy l cho nc bi ngui pha di chy ra, nc bi m
pha trn xm nhp vo khi chp lm nhit khi chp tng ln. Lng nc bi
mi chy ra ngy hm sau tip tc phi (hnh 4.8)
131

Hnh 4.8. No o giang phi vi b chp trong nh

1. Thng cha chp; 2. Dy l; 3. Tr hoc thng hng nc bi, 4,6. Bm; 5. B phi; 7. Nh
xng; 8. ng ng dn

- T chc thc hin chm soc chp:

Vic no o v giang phi trong thi gian chm sc chp lm c cng nhiu
th chp cng chng chn.
Tuy vy cn ph thuc vo thi tit. Nu tri khng nng ko di th ch no o
ch khng giang phi.
Trong thang u khi mi mui c cn no o, giang phi hng ngy . Ty theo
iu kin ma nao ao giang phi t 14 ln/ngy Khi no o kim tra mn ca
nc nu khng th gia thm mui vo bng cch bm qua b mui (ct mui).
mn at yu cu thng nm trong khoang 2223oB.
Sau 2 thng th c th gim 1 tun 12 ln, cho n khi chp chn.
Sau 68 thng th chp chn, c th tin hnh ko rt nc mm.
b) Sn xut chp bng phng php nh khuy
Phng phap nay thng dung san xut nc mm t cc loi c y (c gi
co, c tp) c gi tr kinh t thp , c tn dng a vo ch bin nc mm nh : c
bn, c phn, c mi, c gi.... C y trn mui nhiu ln , c th cho thm nc l v
nh khuy lin tc. Phng php cho mui nhiu ln tng cng c kh nng phn
gii ca enzyme v vi sinh vt, rt ngn thi gian ch bin chp. Cho thm nc l s
to mi trng lng gip cho enzyme v vi sinh vt hot ng c d dng, lm cho
t bo tht c chng c phn gii.
b.1) Trn mui
Nguyn liu a v c ra sch bn t, i vi loi c to hoc vy dy, tht
dai xng cng cn xay, ct nh, p dp. Sau trn mui 10% 15% (so vi khi
lng c). C sau khi trn mui ln 1 cho vo cc thng chp, ph mt lp mui mt,
y kn ngoi tri tn dng nhit t nhin.
C th thm enzyme c ngun gc ng vt, thc vt hoc vi sinh vt rt ngn
thi gian ch bin chp. Sau 23 ngy, cho thm nc la vao khi chp (2030%
so vi chp), ao u.
b.2) B sung mui vo khi chp
Sau 2-3 ngy (vo ma h) hoc 3-4 ngy (vo ma ng) k t khi cho nc
132

vo thng chp, cn theo di thng xuyn pht hin thi im "c i mui"
tin hnh cho mui ln 2. Khi thy c hin tng bng c v, ln c tp ra, khi c
dng ln, bc mi tanh, chua nh, cho cy nh o vo khuy thy si bt (nh cm
si), gi l hin tng c i mui, th cho mui ln 2 (1012%) ri dng co g
nh o tht u cho mui tan ht.
Sau khi cho mui ln 2, hng ngy m np thng chp ra phi nng v dng
cy nh o chp t 1 n 2 ln/1ngy. Chiu khi gn ht nng th y np li. Vic
phi nng v nh o nh vy lm cht dinh dng trong tht c c thy phn
nhanh, ha tan vo nc. ng thi cc mi hi, khai do kh NH3, CO2, H2S sinh ra
bc hi i dn dn ch cn li mi thm ca nc mm.
Hng ngay anh ao giang phi khi chp, tnh t lc b sung mui ln 2 c
3 ngy (v ma h) hoc 6 ngy (vo ma ng); phn ln c ngm mui v chm
xung, cn mt s c mnh dy v to vn cha ngm mui th cn ni ln hoc l
lng gn mt nc, xng mi chua nhng khi chp bt u c mi thm ca
nc mm. Khi y cn b sung mui ln 3 (1013%) sao cho tng lng mui cho
vo c 3 ln t khong 3035% so vi ca.
Sau khi cho mui ln 3 vo th nh khuy tht nhiu cho mui tan ht. Hng
ngy phi nng v dng co nh khuy k. Khong chng 1 thng sau c ngm
mui, khng cn trng ni ln na, gi l ng c.
Cn lu phi cho mui ng lc, nu cho mui qu sm s lm hn ch tc
dng ca enzyme phn gii tht c, tht c rn li, qu trnh chn ca chp b chm li.
Nu cho mui mun qu, tc dng phn gii s chuyn qua tc dng phn hu lm
chp xng mi hi thi, ng mu xm ri en v b hng.
b.3) Chm soc chp bng nh o, giang phi
Sau khong 1 thng k t lc mui, c nt u v chm xung, nc ni ln c
mu vng, trong v bt u c mi nc mm. Khi chp "ng mt u". Hng
ngy m np ra phi nng, nh o 2 n 3 ln/1 tun. Sau khong 45 thng th
chp chn hon ton , c th rt c . Lc ny nc mm ch cn mi thm thun
ty, khng cn nhiu mi hn tp ca chp na . Chp san xut t ca ay co m
nhng hng v rt km nn phi keo rut q ua b mm c ni ly hng v, theo
nguyn l b lm thay i nc.
Cn ch trong thi gian chm sc chp trnh nc ma ln vo lm cho
chp b nht mui d gy en v thi chp.
c) Ko rt nc mm
Trc khi tin hnh ko rt ly sn phm cn phi xc nh chnh xc chn
ca chp. Chp chn phi m bo cc yu cu sau: v cm quan nc mm ly ra
c mu vng t vng rm n vng cnh dn (i vi c cm, c nc cn c tp hoc
rut c th mu c th nu sm hn); Nc mm ct phi c mi thm c trng ca
nc mm khng ln mi tanh hi hoc mi l; V ngt du khng b chua hoc hi.
Khi chp gi nn th c nguyn con nu x c ra th tht v xng tch ri khi
nhau, nu khuy ln th khi chp nt vn v khng c hin tng si bt nh cm
si. Bng nhng du hiu trn c th xc nh c thi im chn ca khi chp.
Sau khi ly nc mm thnh phm, c th kim tra li mt ln na bng cch cho
mt t nc mm vo chai trng hoc ly thy tinh trong em phi nng khong 2 gi
hoc em lc mnh vi chc ln nu khng c bin i g xy ra so vi ban u th kt
lun nc mm chn; Cn nu nc mm b bin xanh hoc c hin tng khc th
133

nc mm cha chn. Xc nh chnh xc nc mm chn lc ny mi bt u ko

rt ly sn phm.
c.1) Phng phap keo rut gian oan
Sau khi chp vo thng phi yn 3 gi mi tin hnh ko rt. Trong qu
trnh ko rt tin hnh no o nhiu ln thu c nc mm thnh phm c
ng nht v cht lng cao. C hai cch no o trong ko rt gin on gm:
- Cch 1: M l cho nc mm chy ra n khi cn ht nc mm trong thng
chp ri mi nc mm thu c tr li vo thng chp. Qu trnh c lp li
t 34 ln th thu c nc mm thnh phm.
- Cch 2: M l cho nc mm chy ra thng cha, chy ra n u th ngc
li vo thng chp. Thc hin nh vy trong khong 7 ngy th thu c nc mm
thnh phm.
Sau khi thu nc mm ct, tin hanh thu nc ngang theo tri nh t nh sau:
u tin kim tra nt l: nu vy c bao bc th phi gt ht ra, nu thiu mui
th p thm. Sau o khi chp tht u qu trnh ko rt m c trit
hn.
Cho nc thuc 910 m vo, lc vo phi qua r tre, v cho chp
ng yn mt thi gian ri mi ko rt nc mm, ta thu c nc ngang 1.
Tip theo , nc thuc 89 m vo , v tin hnh tng t th thu c
nc ngang 2, 3
Sau cng, ly b chp cui ra , thm mui nu ph ba . Lc ny m trong
b chp khong di 5 m. Nc nu pha ba em i loc thi thu c nc thuc
v b chp . B ny em phi lm phn bn . Cn l, b hay thng ra sch dng
cho me tip theo.
c.2) Phng php ko rt lin tc
Qu trnh ko rt lin tc l qu trnh rt m trong b, khng qua nu, bng cch
dng lng nc bi hoc nc thuc t m cho chuyn ln lt t thng ny sang
thng khc tng m v hng v.
Ty theo c s ch bin c nhiu thng chp hay t m b tr h thng lc lin
hon nhiu thng hay t thng. Cng nhiu thng lc th cng tn dng c nhiu
m hn, nc mm c cht lng ngon hn. Thng mt h thng lc khong t
1012 thng, trong s dng 6 thng thnh mt h thng lc ko rt lin hon (hnh
4.9)

Long 5

Nc bi, nc
thuc, nc mui

Long 4

Long 2

Long 3

Long 1

Thng
gi (0)

Nc mm TP

Hnh 4.9. S h thng ko rt lin hon

Thng 1 n thng 5 gi l thng long, thng 0 gi l thng gi. Thng gi l

thng chp chn c cht lng v m cao nht, nc mm thnh phm c ly
134

ra t thng gi. Qu trnh ko rt c tin hnh nh sau:

Nu chng ta ly ra thng gi 400 lt nc mm ngon th phi ng thi ly:
thng long 1 400 lt b cho thng gi
thng long 2 400 lt b cho thng 1
thng long 3 400 lt b cho thng 2
thng long 4 400 lt b cho thng 3
thng long 5 400 lt b cho thng 4
V thng long 5 s thiu ht 400 lt, b sung 400 lt thc hin theo th t sau:
ban u l nc bi, tip theo l nc nu ph b, cui cng l nc mui.
Tin hnh lin tc nhiu ln cho n khi thng long 5 gn ht m, thm nc va
mui vao nu ph b. B ca thng 5 em phi lm phn bn.
Thm mt thng chp tt vo lm thng gi, thng gi c tr thnh thng long
1, thng long 1 tr thnh thng long 2,... v tip tc ko rt lin hon nh vy. Chu k
sn xut ra nc mm thnh phm l t 8 thng n 1 nm.
d) Pha u nc mm
Thng thng nc mm ko rt ra khng ng hn m quy nh, bo
m m (oN) theo tiu chun quy nh hoc ph hp vi nhu cu ca khch hng
ngi ta pha u cc loi nc mm c m khc nhau thnh nc mm thnh
phm nh yu cu. Vic pha u thng c thc hin theo quy tc ng cho.
V d: C 2 loi nc mm:
+ Loi AoN > 15oN
+ Loi BoN < 15oN
pha ch thnh nc mm XoN, ta c cng thc pha cho l:
AoN
X-B
X
BoN

A-X

Ta c t l:
(X - B) lt loi AoN
(A - X) lt loi BoN
Ly nc mm loi A vi lng l (X - B) lt pha vi nc mm loi B vi
lng l (A - X) lt, ta s c (X - B) + (A - X) lt nc mm c m l XoN.
p dng: C 2 loi nc mm: loi th 1: 30oN, loi th 2: 12oN. Hy pha u 2
loi nc mm trn c nc mm c 15oN.
30oN
15 - 12 = 3
15oN
12oN
30 - 15 = 15
Nh vy phi pha 3 lt nc mm loi th 1 (30oN) v 15 lt nc mm loi th 2
(12oN) th s c 18 lt nc mm c 15oN.
135

e) ng chai v bo qun
Nc mm sau khi pha u t yu cu v m s c a i ng chai, dn
nhn v bo qun.
Trc khi ng chai, cc chai ng thnh phm phi c sc ra, v sinh sch
v lm kh. Nc mm sau khi pha u c th c b sung mt s ph gia cn thit
cho sn phm ri a i ng chai. Cng on ng chai, dn nhn c th c thc
hin bng phng php th cng, bn c gii hoc ng chai, dn nhn trn dy
chuyn chit rt ng chai t ng.
Nc mm thnh phm sau khi ng chai, bao b c bo qun trong nh c
mi che thong mt, sch s, trong iu kin t nhin ca mi trng. Kho cha sn
phm khng c m t khng b nh nng chiu vo v khng c cn trng ph
hoi.
Do hm lng m cao nn nc mm bo qun c rt lu, tuy nhin bo qun
lu th hng v v mu sc nc mm s km dn i. Tuy nhin i vi nc mm
pha ch c hm lng m thp th cn phi qua cng on thanh trng gi nc
mm khng b thi trong qu trnh bo qun.
1.5. Cng ngh sn xut nc mm bng phng php vi sinh vt
1.5.1. S quy trnh cng ngh
Quy trnh cng ngh sn xut nc mm bng phng php vi sinh vt c
trnh by hnh 4.10.
Nguyn liu
X l
Mc (34%)

Thy phn
Lc

B lc

Dch thuy
phn

Ra b
B cui

Sn phm

Hnh 4.10. S quy trnh cng ngh sn xut nc mm bng phng php vi sinh
vt
1.5.2. Thuyt minh quy trnh cng ngh
a) X l
C phi ra sch bn, t, tp cht, c to phi ct nh.
136

b) Thy phn
Nm mc c chn thy phn l Aspergillus oryzae. Trong nm mc
Aspergillus oryzae c h enzyme protease nh: innulase, imertase, glutaminase,
proteolitic. Nhng enzyme ny c kh nng thy phn protein thnh acid amin iu
kin pH v nhit thch hp l: pH = 6,08,0, nhit 3741oC.
- Mc: T ng ging mi trng thch nghing, mc c nhn sinh khi trong
mi trng dinh dng thch hp cc bnh tam gic ri sau nui trn khay vi
khi lng tng dn dng trong sn xut i tr. Yu cu mc phi c tc sinh
trng v pht trin nhanh, hnh thi khun ty to v mp, giai on pht trin tt nht
l sau 2 ngy nhit v m thch hp.
- Khi mc mc vng u, t s lng th trn ging mc vo khay nguyn liu
theo t l gia mc v c t 34% tnh theo ch phm mc th v c xay nh trn vi
mc.
- Cho hn hp nguyn liu trn mc vo thng ln men, cho vo mt lng
nc nht nh. Lng nc cho vo ban u l 510% va ngm t mc, to
o
iu kin thy phn c tt, duy tr nhit thy phn 3741 C trong thi gian
1015 ngy th chp chn. Trong giai on thy phn cn b sung mt lng mui
khong 46% so vi khi lng c, nn s dng mui tinh th nh, mu sng,
trng cao, khng vn cc, khng b cht do ln cc mui tp.
c) Lc, thu sn phm
Dung dch sau khi thy phn c a i lc thu dch thy phn, phn b sau
khi lc dng nc nng ra 23 ln, nc ra b c chung vo dch lc. Lng
nc lc v nc ra b chim khong 30% so vi khi lng c.
un si di ch thuy phn nhit thi ch hp va bay b
t nc trong dung
dch, va c tac dng kh mi , tiu dit vi sinh vt v loai cht bn . B sung thm
mui t n mn yu cu .
Nc mm sn xut theo phng php ny thng hng v km nn cn ko
rt qua b chp tt vi ln c c hng v ca nc mm.
d) u, nhc im ca phng php
Sn xut theo phng php ny th thi gian san xut nc mm ngn hn so
vi phng php c truyn. Tuy nhin c nhc im l hng v km, nc mm c
th b chua do tinh bt ln men lactic hoc do sinh ra acid d bay hi khi c b n;
Nc mm cng c th b ng do xc vi sinh vt cn tn ti hoc do cht lng ca
2+
2+
mui km, c nhiu ion Ca , Mg .
1.6. Kim tra v bo qun chp, nc mm
1.6.1. Cc hin tng h hng ca chp, nc mm
a) Chp b chua
- Hin tng: Chp b chua thng bc mi chua, mu nc xm v m mi
tanh, thi kh chu.
- Nguyn nhn:
C hai nguyn nhn chnh lm chp b chua:
+ Khi trn mui vo c lng mui qu nhiu so vi t l mui cho php lm
ton thn c rn chc, bng tp li, mt lm, tht dai v kh, c lun chm xung y.
137

C b mn lp bn ngoi nhng bn trong b nht mui lm tht c bn trong b phn

gii to thnh cc cht acid lm chp b chua.
+ Khi trn mui vo c lng mui t, c b nht mui khng sc kim hm
s pht trin ca vi sinh vt lm tht c b phn gii sinh ra nhiu cht acid cng vi
mi tanh thi lm chp b chua.
- Bin phap ngn nga v x l chp b chua
ngn nga v x l chp chua cn thc hin mt trong cc cch sau:
Cch 1. ngn nga chp b chua, khi ch bin chp cn trn mui vo c
v u. Chm sc chp cn thn, thng xuyn o mn ca nc bi khi no
o kp thi b sung mui khi chp thiu mui.
Cch 2. Khi thy hin tng c b cng v teo tp do c b mn th tin hnh cho
nc l vo kp thi c thot bt mui sau mi tin hnh ch bin tip theo.
Cch 3. Chp b chua c th x l bng cch rt nc bi ra phi nng ri
vo li thng chp. Thc hin no o giang phi nhiu ln chp bay ht mi
chua. Chp b chua thng gim cht lng nn khi ko rt ly nc mm cn ko
rt qua b chp tt ly hng.
Cch 4. Cng c th x l chp b chua bng cch cho mt t ru vo khi
chp v trn u, chp s bt mi chua v thm hn. Nu b chua nng th dng
mui cacbonat ((NaHCO3) (cn gi l thuc mui) cho vo chp khuy u, yn
mt lc ri dng giy o pH nhng vo chp ri so vi bng mu. Nu pH <6,5 th
tip tc cho mui cacbonat cho n khi mu giy o pH trng vi pH = 6,5 l c.
Cch 5. Go em rang tht vng chy hoc ng em ngm nc mt m, phi
cho ro nc ri rang tht vng. Go hoc ng sau khi rang vng c nghin nh gi
l thnh. Dng thnh ny cho vo chp b chua v khuy u. Chp lc ny s
chua v bt bc mi tanh, thi nh ban u.
Cch 6. em chp i un nng trong 15 pht, sau tip tc no o giang
phi v thc hin ko rt qua xc b chp tt.
Ch : Trong cc cch trn, cch 4 v 5 mang li hiu qu kinh t khng cao, do
ngi ta thng cn nhc khi s dng. Cc cch cn li thc hin n gin v
tn km hn nn thng c dng nhiu trong x l chp chua.
b) Chp bi en
- Hin tng: Chp b en l hin tng chp b chuyn sang mu en bt u
t phn nc ri mi sang n phn ci. u tin, nc c mu xm en, c nht nht,
sau c chuyn dn sang mu en.
- Nguyn nhn:
Chp b en do mt s nguyn nhn sau:
+ Khi ch bin nc mm t nguyn liu c y, do c c nhiu bn t tp cht
khng c ra sch trc khi mui c nn lm cho chp b en.
+ Do nguyn liu c dng ch bin nc mm l cc loi c qu bo hoc c
mu en m, m ton thn, nguyn liu ln nhiu mc, khi a vo ch bin
nc mm c th lm cho chp c mu en.
138

+ Do t l trn mui vo c khng hoc trn mui vo c khng u lc ban

u khi mui chp v cho vo thng, mt s ch b thiu mui s c hin tng thi
ra v bin en, lm cho chp b en v thi.
+ Khi dng c p nc ch bin nc mm, trc khi p mui, c
khng c x ht nc cng l nguyn nhn gy ra hin tng chp b bin en
cc b, sau ly lan ra c thng.
- Bin phap ngn nga v x l chp b en
Ty thuc vo nguyn nhn lm chp b en m c cch ngn nga hay x l
cho ph hp. Mt s cch ngn nga v x l chp en nh sau:
Cch 1. Ra sch bn, nht, t ct bm trn c trc khi trn mui. Nu chp
b en do c khng c ra sch tp cht, bn t th x l bng cch:
Rt ht nc bi trong thng chp ra em phi nng ri gn sch phn bn t;
Ha nc mui 3% ra sch c; Trn thm mui vo c (c th trn thm mt t
thnh), gi nn li v a nc bi phi nng vo li thng chp.
Cch 2. Khi tip nhn nguyn liu cn nht mc ring (nu c). Nu chp
b en do dng nguyn liu c mu en m, m ton thn th x l bng cch:
Rt ht nc trong thng chp ra; Dng go hoc ng rang tht vng ri gi
nh lm thnh, ly b chp tt v mt t thnh trn vo b chp b en, gi nn
li, sau cho lng nc ly ra cho vo li trong thng.
Tin hnh no o giang phi khi chp, khong chng mt thng sau mu sc
chp s tng i tt.
Cch 3. Nu khng kim sot c t l mui khi trn mui vo c hoc khng
kim sot c vic c trn khng u mui, cn phi thc hin bin php ngn nga
chp b en nh sau:
+ Sau khi chp vo thng cn tin hnh gi nn ngay v cho nc bi bo
ha mui ca ngy hm trc ln sp mt v. Nu cha c nc bi th dng nc
mui.
+ Ngy hm sau rt nc bi ra v bm ln thng mui ht (ct mui) sau
cho vo li thng chp. Chp lc ny s mui.
Nu chp b en v thi do trn mui khng u th thc hin x l nh sau:
+ Khi pht hin chp tr mi, rt ht nc bi trong thng chp ra ngoi.
+ un si nc bi (c th b sung thm mui nu mn ca nc bi khng
t yu cu 23oB), luc ny mu en s b ph hy do bay hi, vi sinh vt b tiu dit.
+ Ch nc bi gim nhit xung 45-50oC, cho nc bi tr vo li thng
chp v thc hin no o giang phi khi chp, chp s gim en v thi.
Cch 4. Nu chp b en do m ng thnh mng trn mt chp th dng vt
vt ht lp m ri ly nc bi thng khc chuyn v ko rt.
c) Chp bi thi
- Hin tng: Chp b thi thng c mu en v mi hi thi.
- Nguyn nhn:
139

+ Ch yu do li k thut khi mui chp ban u, t l mui t, mui qu nht

lm cho vi sinh vt c iu kin hot ng phn hy cc cht lm cho chp b thi.
+ Chp b nhim nc ma hoc v sinh dng c khng sch.
- Bin phap ngn nga v x l chp b thi
Chp b thi rt kh cha. Cch ngn nga v x l chp thi tt nht l:
+ Trnh nc ma ri vo chp. Chp b nc ma nhim vo th c th
mc ring phn ra cho mui vo, tng cng phi nng no o.
+ Dng c ch bin nc mm phi lun c v sinh sch s. Khng chp
ni m thp, bn thu.
+ Nu chp b thi, h hng nng cn phi a ra phi nng. C th trn vi
chp khc cho vo ni v em nu cho m thi bay i. Nu thi qu th phi b
phn nc bi ly ra v thay loi nc bi tt vo ri thc hin no o giang phi
cho n khi nc bi chy ra thng tr thy trong v c hng thm th dng x l
dng h hng m ch chm sc nh chp bnh thng. Thng chp ny thuc loi
chp km nn khng chn lm thng gi trong h thng ko rt lin tc c.
Ch : Khi x l chp thi, hng khng nn a nc bi ca thng chp thi
qua thng chp tt no o. Lm nh vy s nh hng n cht lng nc mm
khi ko rt.
d) Chp kh khn
- Hin tng v nguyn nhn: Chp kh khn l hin tng chp gi nn
khng m bo k thut, mt v b nghing, chp trong thng i tro ln, khng pht
hin kp thi, mt chp tri ln khi mt nc lu tr nn kh v vng b mt, c mi
kh chu.
- Phng php ngn nga v x l
ngn nga hin tng chp kh khn cn gi nn chp ng yu cu k
thut. Trng hp xy ra hin tng chp kh khn cn x l nh sau:
M l rt bt nc bi trong thng chp b kh khn ra. Ly cc dng c gi
nn v v m ra khi mt chp. Dng xng xc ht lp chp b kh khn trn b
mt. Nu s lng chp b kh khn t th c th cho thm vo cc thng chp t
m ko rt v gi nn li. Nu s lng nhiu th cho vo thng p l sn, gi
nn li v cho nc bi tha vo ngp mt chp. Sau thc hin chm sc, ko rt
tn dng.
Phn chp khng b kh khn cn li trong thng th co bng mt chp v
thc hin gi nn li v chm sc bnh thng.
e) Nc mm thi
- Hin tng: Nc mm thi ni ln nhng bt nh v dn dn nc b c, c
mu nu xm n xanh v xng ln mi hi thi.
- Nguyn nhn: Nc mm c th b thi do cc nguyn nhn sau:
+ Do chp cha chn m em ko rt: chp mi cha thng v cha chn
m em ko rt ly nc mm cng vi chp c. Ban u khi ko rt, nc mm vn
t trong v c mi thm c trng nhng ch sau hai tun nc mm bt u
140

chuyn mu, b c v c mi thi.

+ Do nc mm lc khng trong mt thi gian sau s bin mu v c mi thi.
+ Do b thng lc hoc dng c cha khng sch s c khi ln c xc chp
sng, cc vi sinh vt c iu kin pht trin lm h hng nc mm.
+ Do nc mm b nc ma hay nc l vo lm nc mm khng
mn nn vi sinh vt pht trin gy h hng nc mm.
- Bin phap ngn nga v x l nc mm b thi
trnh nc mm b thi cn v sinh sch cc dng c cha nc mm, trong
bo qun khng nc ma hoc nc l ri vo. Trong ch bin cn tun th cc
nguyn tc v yu cu k thut khi ko rt nc mm, khng ko rt nc mm khi
chp cha chn, khi ko rt nc mm phi trong mi ly thnh phm.
Trng hp xy ra nc mm b thi c th x l bng cch em nc mm
un ln, vt vng ni, lc ly nc trong, ngui ri chuyn qua thng chp chn
ko rt li.
1.6.2. Gi tr dinh dng ca nc mm
a) Cc cht m
Cc cht m v hm lng ca chng trong nc mm l c s nh gi gi
tr dinh dng v phn hng nc mm. m trong nc mm gm 3 loi:
- m tng s (nit ton phn): l tng lng nit c trong nc mm, c tnh
bng s gam nit ton phn trong mt lt nc mm (g/l), m tng s l c s
phn hng ca nc mm c gi tt l m (oN).
- m amin (nit acid amin): l tng lng m nm di dng acid amin, c
tnh bng s gam acid amin trong mt lt nc mm (g/l). m amin quyt nh gi tr
dinh dng ca nc mm.
- m amon (nit amoniac): hm lng nit amoniac c trong nc mm, c
tnh bng s gam NH3 trong mt lt nc mm. m amon cng nhiu th nc mm
cng km cht lng, phm cp cng gim.
Cc acid amin c bn c trong nc mm l lysin, acid aspartic, acid glutamic,
glycin, alanin, serin, threonin, cystin, tyrosin, methionin, histidin, valin, leucin,
isoleucin v phenylalanin, histidin to ra v ca nc mm lm t cc loi c bo.
Ngoi ra cn c cc thnh phn khc nh tripeptid, peptol, dipeptid l nhng thnh
phn trung gian lm cho nc mm d b h hng do hot ng ca vi sinh vt.
b) Cc cht bay hi
Thnh phn cc cht bay hi trong nc mm rt phc tp v ng vai tr quyt
nh hng v ca nc mm.
Cc acid bo d bay hi nh acid formic, acid acetic, acid propionic, acid butyric
l nhng hp cht to mi mnh hn c ca nc mm. Cc acid ny l sn phm ca
s phn ha cc acid amin.
Ngoi ra cn c cc hp cht bay hi khc nh cc cht cacbonyl
(formaldehyde), cc amin (izopropylamin), cc cht trung tnh (acetaldehyde)
c) Cc cht khc
Trong nc mm cn cha mt s cht v c nh NaCl v mt s cc cht
khong S, Ca, Mg, P, I, Br.
141

Cc vitamin c nhiu trong nc mm l: Vitamin: B1, B12, B2, PP.

1.6.3. Ch tiu cht lng ca nc mm
Theo TCVN 5107 2003, nc mm c phn thnh 4 hng, da theo m
nh sau: c bit, Thng hng, Hng 1, Hng 2. Ch tiu cht lng ca nc mm
c th hin qua cc bng 4.1, 4.2 v 4.3.
Bng 4.1. Cc ch tiu cm quan ca nc mm
Yu cu
TT
Tn ch tiu
c bit
Thng
Hng 1
Hng 2
hng
Mu sc
T nu cnh dn n nu vng
1
2
3

trong
Mi
V

Trong, khng vn c
Thm c trng ca nc mm, khng c mi l
Ngt m
ca m, c
hu v r

Ngt ca
m, c hu
v r

Ngt ca
m, t c
hu v

Ngt ca
m, khng
mn cht

Tp cht nhn
thy bng mt
Khng c c
thng
Bng 4.2. Cc ch tiu ha hc ca nc mm
Mc cht lng

TT

Tn ch tiu

Hm lng nit ton phn (g/l,

khng nh hn)

Hm lng nit acid amin (% so vi

Nit ton phn, khng nh hn)
Hm lng nit amoniac (% so vi
Nit ton phn, khng ln hn)

3
4

Hm lng acid (g/l theo acid

acetic, khng nh hn)

Hm lng mui NaCl (g/l, trong

khong)

c
bit

Thng
hng

Hng 1

Hng 2

30

25

15

10

55

50

40

35

20

25

30

35

8,0

6,5

4,0

3,0

245280

260295

Bng 4.3. Cc ch tiu vi sinh vt ca nc mm

TT

Tn ch tiu

Mc ti a cho php
105

Tng s vi sinh vt hiu kh (s khun lc/1ml)

Escherichia Coli (SKL/1ml)

Coliforms (SKL/1ml)

102

Clostridium perfringens (SKL/1ml)

10

Staphylococcus aureus (SKL/1ml)

Khng c

Tng s bo t nm men v nm mc

Khng c

142

10

D lng kim loi nng trong nc mm: d lng ti a ca ch c trong nc

mm l 1mg/lt.
Ch c s dng cc ph gia thc phm theo quy nh hin hnh.
2. CNG NGH SN XUT NEM CHUA
Nem chua l mt sn phm ln men truyn thng ca Vit Nam thng c sn
xut theo phng php th cng. Mt s vng nem ngon ni ting Vit Nam nh:
nem lng V (T Lim -H Ni), nem Phng (an Phng-H Ty), nem Ph T
(Bc Ninh), nem chua An Cu (Hu), nem ch Huyn (Bnh nh), nem Ninh Ha
(Khnh Ha), nem Th c (TP H Ch Minh), nem Lai Vung (ng Thp), nem Tn
Hng (Tin Giang), nem lng c L (H ng), nem Qung Yn (Qung Ninh...
Hin nay, ti mt s c s sn xut ch bin tht a vic sn xut nem chua
truyn thng vo sn xut cng nghip. Nem chua c ch bin bng tht ti cng
vi qu trnh ln men lactic chuyn ha ng thnh acid lactic di tc dng ch yu
ca vi khun Lactobacillus.
2.1. Nguyn liu sn xut nem chua
2.1.1. Nguyn liu chnh
a) Tht heo nc
Cc yu cu ca tht
- Dng tht heo mi git m, c mu hng, mt ngoi kh v sng, tht phi rn
chc, c n hi cao. Khng dng tht c, sm mu, c mi l. cht lng nem
chua c tt nn dng tht nc i sau hoc tht mng.
- Khng nn dng tht qu 5 gi sau khi git m v kh nng gi nc ca tht
s gim. Thng tht mi git m c nhit khong 3839oC, pH = 5,66,2.
- Tht phi m bo c cung cp t ngun tht c kim tra theo quy nh,
khng mang mm bnh.
b) Da heo
Da thng s dng l da lng, da khng qu cng (do heo gi) v cng khng
qu mm (heo non) to ra sn phm v c s kt dnh tt hn m t nh hng n
mn ca sn phm.
Da heo s dng trong sn xut nem chua c vai tr l cht n, cht kt dnh cc
phn t trong m c, gip nh hnh sn phm, lm tng gi tr cm quan, tng
gin, dai.
2.1.2. Gia v v ph gia
a) ng
Thng s dng ng saccharose, ng phi kh, tinh th ng nht, ha tan
hon ton trong nc. Ty thuc vo khu v ca tng vng min m t l ng trong
sn xut nem chua c s thay i, t l cho vo thng Min Nam: 3035%, Min
Bc: 1015%. ng c tc dng to hng v cho nem v l c cht cho qu trnh
ln men to acid lactic, ng thi cn c tc dng gip trng thi gel thm cht.
b) Mui n
Mui s dng l mui natri clorua qua tinh ch, c bn rng ri trn th
trng, mui c ng gi kn, cc tinh th trng u, mn, kh ( m khng qu
12%), khng c ln tp cht, khng mi v l. khi ho tan mui trong nc, ta thu
c dung dch trong, ng nht. Mui c vai tr to v mn cho sn phm, c tc
143

dng c ch vi sinh vt gy h hng, tuy nhin cn s dng vi nng thch hp.

c) M chnh
M chnh l mui sodium natri ca acid glutamic c dng lm ph gia iu v.
M chnh c tc dng lm tng khu v t kch thch tiu ho. Trong sn xut nem
chua c s dng vi liu lng rt t.
d) Ti
Ti c v cay, mi thm c bit, nng cao tnh cm quan cho sn phm. Ti c
tc dng tr tiu, ngoi ra trong thnh phn ca ti cha cht Alicin c tnh dit khun
nh l mt cht khng sinh.
e) Tiu
Tiu l mt loi gia v c a chung khp mi ni trn th gii. Ht tiu c v
cay, c mi thm hp dn. Ht tiu thng phm (tiu en hay tiu trng) c cha t
1214% nc v 8088% cht kh.
Trong thnh phn ha hc ca tiu c cha tinh du, cc alkaloid (piperin v
chavicin), cellulose v mui khong, ngoi ra tiu cn cha phitocide c tnh khng
sinh thc vt. Vai tr ca tiu trong sn xut nem chua l to v cay, thm, tng tnh
cm quan, khng vi khun, nm mc v kch thch tiu ha.
g) t
t l mt loi cy rau gia v c s dng lu i, c v cay, gy cm gic ngon
ming khi n, kch thch qu trnh tiu ho.
Trong thnh phn ca t c cha tinh du, vitamin C, vitamin K, caroten v mt
s cht khong. Ngoi ra cn cha alkaloid to mi thm v v cay, phitocide cht
khng sinh thc vt.
h) Ph gia to mu
Trong nem chua mt s ni s dng cht mu ponceau 4R to mu t
nhin, lm tng tnh cm quan ca sn phm.
Cc mui nitrit, nitrat hoc hn hp cc mui ny vi mt s mui khc c s
dng nhm to mu hng t nhin cho nem chua v cc sn phm ch bin t tht, c.
Ngoi ra cn c tc dng bo qun sn phm do c kh nng chng oxy ha cao.
i) Cc mui phosphat
C th s dng cc loi mui phosphat nh: diphosphat, triphosphat,
polyphosphat hoc hn hp ca cc mui ny trong sn xut nem nhm to kt
dnh, tng gin, dai cho sn phm nem chua; n nh pH, gip cho sn phm khng
b nht trong qu trnh bo qun; Gi cho mu sc v mi v ca sn phm ti ngon.
k) Tinh bt bin tnh
Dng lm cht n trong sn phm, to gin v gi nc trong sn phm, ci
thin cu trc sn phm.
l) Lactose
ng lactose c tc dng to iu kin thun li cho qu trnh ln men chua
nem.
m) ng nho (GDL)
GDL (Glucono delta-lacton) l mt ph gia thc phm ngun gc t nhin, c
s dng nh l cht acid ha hay cht p, ngm, dm hay to n cho sn phm.
144

N l mt ester vng ca D-acid gluconic. GDL tinh khit l cht bt kt tinh mu

trng, khng mi. GDL c tm thy kh ph bin trong mt ong, nc qu v ru
vang. Do c tnh acid nn n b sung v thm nng cho thc phm, mc d n c v
chua bng khong mt phn 3 ca acid citric. GDL khi ha tan trong nc nhanh
chng chuyn sang trng thi cn bng ng vi acid gluconic, lm cho dung dch tr
thnh hn hp ca acid ny vi GDL. Tc thy phn GDL tng ln nhit v
pH cao.
Khi nm GDL c v ngt ri chuyn dn sang chua. GDL thy phn trong nc
thnh acid, to kt ta nh chanh v gim nhng chm hn.
2.2. S quy trnh cng ngh
Quy trnh cng ngh sn xut nem chua c trnh by s hnh 4.11.

Gia v

Tht heo nc

Da heo

Lm sch

Lm sch

Ct nh

Luc chn

Xay

Tch m
Ph gia

p gia v
Qut nhuyn

Ct si

Hong kh

Phi trn
nh hnh

Bao gi

Ln men

Sn phm
Hnh 4.11. Quy trnh cng ngh sn xut nem chua
145

2.3. Thuyt minh quy trnh

Ty theo khu v tng vng min khc nhau s c nhiu cng thc ch bin nem
khc nhau. Thng thng t l gia tht heo nc v da heo chim t l 4/1 hoc 3/1, cc
gia v b sung nh: mui, ng, thnh, bt ngt, ti, tiu, t v mt s ph gia:
lactose, tinh bt bin tnh, mui phosphat, nui nitrat, cht mu...
2.3.1. X l nguyn liu
Tht heo nc c ra bng nc sch, thm kh, tch b gn, m, tht bng
nhng. Sau tht c tin hnh ct nh, xay v p gia v, ph gia cn thit ri qut
nhuyn (bng my hoc bng tay). Da heo c co sch lng, ra sch ri luc chn,
ct nh thnh si v hong kh trc khi trn vi tht heo. Da khng nn luc qu chn.
Thnh c lm t go vo sch, ro, em rang vng ri gi nh ry ly thnh mn.
2.3.2. Phi trn
Trn tht heo c qut nhuyn vi da heo ct si, cho thnh vo v b sung
thm gia v vo hn hp ri trn u.
2.3.3. nh hnh, bao gi
Ty theo yu cu, nguyn liu sau khi phi trn c to thnh vin hoc khi
(trn, vung, di, ty kch c). Cc vin tht c chun b gi vo l vng 1 hoc 2
lp, ri cc lp l chui c buc rt cht v tin hnh ln men nhit phng t
35 ngy. C ni s dng l i, l chm rut thay cho l vng, Yu cu gi cht tay,
khng h, nu b h gi nem s d b thi. Cng c th cho tht vo bao nilon sau
gi li bng l chui.
2.3.4. Ln men
Tht ti c bao gi cn thn trong iu kin ym kh, gi nhit 2730oC
to iu kin cho cc vi khun lactic hot ng mnh dn, chuyn ha ng thnh
acid lactic lm cho tht c mi thm v v chua. Qu trnh ln men l s chuyn ha
xy ra trong vin nem di tc dng ca cc vi khun lactic, acid lactic c to thnh
lm gim pH ca tht, thay i cu trc tht, lm c ch v ngn cn s pht trin ca
nhng vi sinh vt gy thi v to v chua cn thit cho sn phm.
Qu trnh ln men c bt u bng s phn gii cc glucid di tc dng ca
enzyme v vi sinh vt thnh glucose, glucose c chuyn ha thnh acid lactic trong
iu kin ym kh. Chnh s to thnh acid lactic ny lm pH c tht gim t 5,66,2
xung 4,55,0 n gn im ng in ca c tht, to iu kin cho qu trnh ng t
v bin tnh protein thc y qu trnh to gel protein to cu trc rn chc cho sn
phm nem chua.
ng thi vi qu trnh ln men l qu trnh thay i mu sc v to mi thm
cho sn phm nem chua. Thnh phn cht c ca tht c cha myoglobin l protein
hon thin c mu thm, c tnh cht quyt nh n mu sc ca tht. Cu trc ca
myoglobin gm cc protein l globin v nhm ngoi heme trong thnh phn heme c
cha st, trng thi oxy ha ca Fe (Fe2+, Fe3+) trong heme cng nh bn cht ca cc
phn t ni vi Fe (O2, NO, CO) l nguyn nhn lm thay i mu sc ca tht. Do
mu ca myoglobin d b oxy ha chuyn sang mu nu do c s to thnh
metmyoglobin nn trong qu trnh sn xut nem chua ngi ta thng cho vo mt t
mui nitrite, nitrate cung cp NO kt hp vi myoglobin to nn hp cht nitrozomyoglobin c mu tng i n nh nn gi c mu sc ca tht. Trng hp
khng s dng cc mui ny c th s dng cc cht mu nh ponceau 4R to mu
146

 t nhin, lm tng tnh cm quan ca sn phm.

Hng thm c trng cho nem chua ty thuc vo cc loi gia v phi ch v
cc loi acid sinh ra trong qu trnh sn xut nem cng nh mt s cht thm c to
ra trong qu trnh trao i cht ca cc hydratcacbon, protein v cht bo.
Ty thuc vo khu v ca tng vng, min v chua v hng v ca nem m
c th iu chnh thi gian ln men cho thch hp. Thi gian ln men cng di, nem c
v chua cng mnh.
2.3.5. Tiu chun sn phm
Sn phm nem chua t cht lng khi n c dai ca tht, v chua ca acid
lactic, v cay ca tiu, ca t, v ngt ca ng, ca bt ngt, mi thm l s ha
quyn ca tht chn ln men cng vi gia v. B mt ca nem phi kh ro, khng nhy
nht, mu nem thm, ti v khng c nm mc pht trin. Ch tiu vi sinh vt ca
nem chua c trnh by bng 4.4.
Bng 4.4. Cc ch tiu vi sinh vt ca nem chua
Tn ch tiu

TT

Mc ti a cho php
3.105

Tng s vi sinh vt hiu kh (s khun

lc/1ml)

Escherichia Coli, (SKL/1ml)

Coliforms, (SKL/1ml)

50

Clostridium perfringens, (SKL/1ml)

10

Salmonella

Staphylococcus aureus (SKL/1ml)

Khng c
10

2.4. Mt s h hng nem chua thng gp

Nem c mu sm, km dai, do, khi n cm thy hi b do tht c ti thp,
n hi km.
Nem mau b ln men chua, b mc, c mi l, mu sc l, sm h hng do qu
trnh bao gi khng k, khng to c ln men ym kh, v sinh vt bao gi khng
sch.

CU HI N TP
1. Qu trnh thy phn tht c trong sn xut nc mm din ra nh th no? Lm
th no tng cng s thy phn tht c trong qu trnh sn xut nc mm?
2. Yu t nhit v pH nh hng nh th no n qu trnh sn xut nc
mm? to iu kin cho cc yu t ny nh hng tt n qu trnh sn xut
nc mm cn phi lm g?
3. Tc dng ca mui trong ch bin nc mm l g? V sao phi m bo hm
lng v cht lng mui trong ch bin nc mm?
4. Nu quy trnh sn xut nc mm theo phng php nh khuy v cho bit
hin tng c i mui, ng c, c ng mt u l g?
147

5. Nu quy trnh sn xut nc mm theo phng php gi nn v cho bit l l

g? V sao trong qu trnh sn xut nc mm cn phi p l?
6. Mc ch ca cng on gi nn trong sn xut nc mm l g? Hy nu cc
bc thc hin cng vic gi nn khi chp.
7. Lm th no xc nh c chp chn tin hnh ko rt nc mm?
8. Mc ch ca qu trnh ko rt nc mm l g? V sao cn b sung nc
thuc, nc ph b, nc mui trong qu trnh ko rt nc mm?
9. Trong qu trnh sn xut nc mm thng xy ra cc hin tng no lm h
hng chp v nc mm thnh phm. Gii thch v sao?
10. Bi ton: Hy tnh t l pha ch 3 loi nc mm c m ln lt l:
Nc mm A: 30oN, nc mm B: 25oN, nc mm C: 15oN thnh loi nc
mm X: 20oN.
11. Nem chua c sn xut da trn c s no? Gii thch qu trnh ln men ca
nem chua.
12. Trnh by cng ngh sn xut nem chua, yu cu ca nguyn liu v v sinh
trong sn xut nem chua.

TI LIU THAM KHO

[1]. TS.Nguyn Trng Cn, Minh Phng (1990), Cng ngh ch bin thc
phm thu sn (tp 2), NXB Nng nghip, H Ni.
[2]. L Hi ng, L B Thanh (2005), Lng ngh nc mm Phan Thit,
http://vn.360plus.yahoo.com/bathanhhs/article?mid=581, truy cp 28/08/2010.
[3]. PGS.TS. Nguyn Th Hin (2004), Cng ngh sn xut m chnh v cc sn
phm ln men c truyn, NXB Khoa hc k thut, H Ni.
[4]. Nguyn c Lng (2006), Cng ngh vi sinh tp 3 Thc phm ln men
truyn thng, NXB H Quc gia TP HCM.
[5]. Th.S. Phan Th Thanh Qu (2005), Gio trnh cng ngh ch bin thy hi sn,
Trng i hc Cn Th.
[6]. Nguyn Vn Vinh (2008), K thut sn xut nem chua v mm chua,
http://www.dostbentre.gov.vn/index.php?option=com_content&task=view&id=136
5&Itemid=138, truy cp 01/12/2009.
[7].
Quy
trnh
sn
xut
nc
mm
Ph
Quc,
http://www.thanhhaco.com.vn/tiengviet/ vietnampage.htm, truy cp ngy
01/12/2007.

148

Chng 5. CNG NGH SAN XUT THC PHM

LN MEN T SA
Sa b c xem nh l loi thc phm hon chnh v l tng. Sa ca cc loi
khc cng c s dng cho mc ch ny nh sa tru, d, cu v lc . Sa c
thnh phn dinh dng cao rt cn thit cho s pht trin ca c th, sa c th cung
cp Ca, cht bo, cht dinh dng, cht khong v mt s vitamin khc.
bo qun di hn kt hp vi ch bin sa thnh nhng sn phm dng
trong thc phm, chng ta c th dng cng ngh ln men t nhin mang n cho
ngi tiu dng hng v sn phm t sa thm ngon. Sa ln men (fermented milks
hoc cultured milks) l tn gi chung cho cc sn phm ch bin t sa nh qu trnh
ln men bi nhm vi khun lactic hoc t hp vi khun lactic v nm men.
Chng ny gii thiu v nguyn liu sa v cng ngh sn xut mt s sn
phm thc phm ln men t sa nh yoghurt, kefir, phomat, b.
1. NGUYN LIU SA
1.1. Mt s ti nh cht vt ly cua sa
Sa l mt cht lng c. c ca sa l do cc cht bo, protein v mt s
cht khong trong sa to nn. Mu sc ca sa ph thuc ch yu vo hm lng caroten c trong cht bo ca sa. Sa b thng c mu t trng n vng nht. Sa
gy thng trong hn v ng mu xanh nht. Sa b c mi rt c trng v v ngt
nh. Mt s ch tiu vt l quan trng ca sa b c th hin bng 5.1.
Bng 5.1. Mt s ch tiu vt l quan trng ca sa b
i lng

n v o

Gi tr

i lng

n v o

Gi tr

6,56,7

Th oxy ha
kh

0,100,20

1518

Sc cng b
mt 200C

dynes/cm

50

pH
chua
T trng
im ng
c

g/cm3
0

1,0281,038 dn in
-0,54-0,59

Nhit
ring

dung

1/ohm.cm 0,0040,005
cal/g.0C

0,9330,954

Gi tr pH ca sa
Sa ti c gi tr pH trung bnh l 6,6. Sa non (phn sa u tin trong mt
chu k tit sa ca ng vt) c gi tr pH thng thp hn v khong chng 6,0. Khi
sa b nhim VSV nh nhm vi khun lactic chng s chuyn ha ng lactose trong
sa thnh acid lactic lm gim pH sa.
chua ca sa
chua ca sa thng c biu din bng Soxhlet Henkel ( oSH),
Thorner (oTh), Dornic (oD).
- Soxhlet Henkel (oSH): l s ml dung dch NaOH N/4 cn thit chun
100ml sa c b sung vi git phenolphtalein cho n khi xut hin mu hng bn
trong 30 giy. Cc nc Trung u thng s dng n v ny. Sa b ti c chua
149

trung bnh 7oSH.

- Thorner (oTh): l s ml dung dch NaOH N/10 cn thit chun 100ml
sa v 200ml nc ct c b sung vi git phenolphtalein cho n khi xut hin mu
hng bn trong 20 giy. Thy in, Nga, Ucraina, Belarus s dng n v ny. Sa b
ti c chua trung bnh 17oTh.
- Dornic (oD): l s ml dung dch NaOH N/9 cn thit chun 100ml sa
c b sung vi git phenolphtalein cho n khi xut hin mu hng bn trong 20 giy.
Cc nc Php, H Lan thng s dng n v ny biu din chua ca sa.
Mi lin h gia cc n v o chua ca sa c trnh by bng 5.2.
Bng 5.2. Mi lin h gia cc n v o chua ca sa
o

SH

Th

2,5

2,25

0,4

0,9

4/9

10/9

SH
Th
D

T trng ca sa
T trng ca sa do hm lng cc cht kh trong sa quyt nh. Cc cht bo
c t trng nh hn 1g/cm3. Hm lng cht bo trong sa cng cao th t trng ca
sa s cng thp, t trng ca sa b thng t 1,0281,038g/cm3. Khi bit c
thnh phn khi lng cc cht bo v cc cht khng bo c trong sa, ta c th tnh
c t trng ca sa ( 15,5oC) theo cng thc (5.1)
d 15,5 C
o

100
, ( g/cm 3 )
F
SNF

W
0,93 1,608

(5.1)

Trong :
- F (fat) l hm lng cht bo trong sa (% khi lng)
- SNF (solids non fat) l hm lng cht kh khng bo trong sa (% khi
lng)
- W (water) l hm lng nc trong sa (% khi lng), tnh theo cng thc
(5.2)
W 100 F SNF , (%)

(5.2)

V d: Sa b ti c hm lng cht bo l 3,2% v hm lng cc cht kh

khng bo l 8,5%. T trng ca sa 15,5oC s bng:
d 15,5 C
o

100
3,2
8,5

(100 3,2 8,5)

0,93 1,608

1,0306 g/cm 3

im ng c ca sa
im ng c ca sa thng dao ng trong khong t -0,54-0,590C. Ngi
ta thng s dng ch tiu ny kim tra xem sa ti c b pha long vi nc hay
khng.
Tuy nhin, khi x l sa nhit cao, im ng c ca sa s gia tng do s
kt ta ca mt s mui phosphate c trong sa.
150

1.2. Thnh phn ha hc ca sa

Sa l mt hn hp vi cc thnh phn chnh bao gm nc, lactose, protein,
cht bo v cht khong. Ngoi ra, sa cn cha mt s hp cht khc vi hm lng
nh nh: cht mu, enzyme, vitamin, phospholipid v kh. Thnh phn ha hc ca
sa b, sa mt s ng vt v sa ngi c trnh by bng 5.3
Bng 5.3. Thnh phn ha hc ca mt s loi sa (% khi lng)
Loi sa

Protein

Casein

Whey
protein

Cht
bo

Carbonhydrate

Tro

Sa m
(ngi)

1,2

0,5

0,7

3,8

7,0

0,2

Sa nga

2,2

1,3

0,9

1,7

6,2

0,5

Sa b

3,5

2,8

0,7

3,7

4,8

0,7

Sa tru

4,0

3,5

0,5

7,5

4,8

0,7

Sa d

3,6

2,7

0,9

4,1

4,7

0,8

Sa cu

5,8

4,9

0,9

7,9

4,5

0,8

Trong sn xut ngun nguyn liu ph bin l sa b. Hm lng cc cht trong

sa b c th dao ng trong khong rng, ph thuc vo nhiu yu t nh chng
ng vt nui, tnh trng sinh l ca tng con vt, iu kin chn nui (bng 5.4).
Bng 5.4. S thay i hm lng cc cht trong sa b (% khi lng)
Cc thnh phn chnh

Khong bin thin

Gi tr trung bnh

Nc

85,589,5

87,5

Tng cc cht kh

10,514,5

13,0

- Lactose

3,65,5

4,8

- Protein

2,95,0

3,4

- Cht bo

2,56,0

3,9

- Khong

0,60,9

0,8

Tng cht kh (Total solids-TS hoc Dry matter-DM) c hiu l hm lng

cc cht cn li trong sa sau qu trnh bi kh v lm bc hi ton b lng nc
(dng khng lin kt) c trong sa. i lng ny thng c biu din di dng
phn trm (%) khi lng. Cht kh khng bo (Solids non fat SNF): l hiu s gia
tng cc cht kh (TS) v hm lng cht bo trong sa.
Thnh phn chnh ca 1 lt sa b c trnh by trong bng 5.5
Bng 5.5. Cc thnh phn chnh ca 1 lt sa b
Khi
Phn
lng,g trm,%

Thnh phn
Nc

Pha lng

902

87,4

Glucid
(4060g/l)

- Dng t do: lactose trng thi phn t

- Dng kt hp: galactose, galactosamin, acid silic

49

4,75

151

Khi
Phn
lng,g trm,%

Thnh phn
trng thi keo, c lin kt vi protein < 1g/l
Cht bo
(2545g/l)

Hp cht nit
(2540g/l)

Cht khong
(2545g/l)

- dng cu bo: l nhng git cht bo c

ng knh t 110m, c bao bng mt mng
lipoprotein, dng nh tng
- dng cc hp cht ha tan trong cht bo: cc
sc t ( caroten), sterol (cholesterol), cc vitamin

39

3,78

- dng micelle 28g: dng huyn ph, l phc

ca calcium phosphate lin kt vi mt lin hp
ca cc casein
- dng ha tan 4,7g: l nhng cao phn t ca
albumin v imunoglobulin
- Nit phi protein 0,3g: ure, acid uric, creatin,...

33

3,2

trng thi keo v ha tan:

- dng phn t v ion: acid citric, K, Ca, P, Na,
Cl, Mg
- dng cc nguyn t trung lng: Zn, Al, Fe,
Cu, I,...

0,87

130

12,6

Cht kh tng Sa c lm bc hi nc
s
Cc cht khc

- Cc cht xc tc sinh hc: cc vitamin (A, D, E,

K, B, B2, PP, B6, B12, C,...) v cc enzyme
- Cc kh ha tan: CO2, O2, N2, 45% th tch ca
sa

Vt

1.2.1. Nc
T l nc trong sa dao ng t 85,5 9,5%, bao gm nc t do v nc lin
kt:
- Nc t do chim 9697% tng lng nc. N c th tch ra c trong qu
trnh c c v sy v khng c lin kt ha hc vi cht kh. Trong mt s sn phm
nh b, phomat ti, nc t do dng cc ht c kch thc khc nhau, phn b mt
cch tng i ng u trong sn phm. Nc t do c th bc hi trong qu trnh
bo qun phomat hoc cng c th ngng t ngay trn b mt.
- Nc lin kt chim khong 34% tng lng nc. Hm lng nc lin kt
ph thuc vo cc thnh phn nm trong h keo: protein, cc phosphatide,
polysaccharide. Hm lng nc lin kt trong cc sn phm sa rt khc nhau, chng
hn nh: trong sa gy c 2,13 2,59% nc lin kt, trong sa u c 4,15% nc
lin kt, nc tch ra trong qu trnh sn xut b ch c 1,75% nc lin kt. Nc
lin kt ng bng nhit nh hn 00C, khng ha tan mui, ng. Dng c bit
ca nc lin kt l nc kt tinh vi lactose di dng C12H22O11.H2O.
1.2.2. Cht kh
1.2.2.1. Lipid
Lipid ca sa bao gm cht bo sa, cc phosphatid, glicolipid, steroid
152

a) Cht bo sa: l thnh phn quan trng. V dinh dng cht bo c sinh nng
lng cao, c cha cc vitamin ha tan trong cht bo (A, D, E). i vi sn phm sa
ln men, cht bo nh hng ti mi v, trng thi ca sn phm. C ti 9899% cht
bo ca sa l cc triglyceride, 12% cn li l cc phospholipid, cholesterol, caroten,
vitamin A, D, E v K.
Khi yn sa, mt lp vng sa (cream) s c to thnh trn b mt. Di
knh hin vi ngi ta nhn thy trong vng sa c rt nhiu th hnh cu vi kch thc
khc nhau, ni t do trong sa. Mi th cu m c bao bc bng mt mng mng
(hnh 5.1).

Hnh 5.1. S phn b cc cu bo trong sa

Cc th hnh cu l cc cu m v mng bao ca chng c to thnh ch

yu t protein v cc phosphatid. Mng ca cc cu m rt bn, c tc dng bo v,
gi cho chng khng b ph hy bi cc enzyme c trong sa.
Cc cu m c ng knh t 0,120m (trung bnh t 34m). Trong 1 ml sa
c khong 30004000 triu cu m. Cc cu m l thnh phn nh nht trong sa (t
trng 0,925g/cm3) v chng c xu hng ni ln trn b mt sa. Kch thc cc cu
m c nh hng n hiu sut tch cht bo bng li tm. Cc cu m c kch thc
ln d dng b tch khi sa bng li tm. Thnh phn mng bao cu m gm
phospholipid, lipoprotein, protein, acid nucleic, cc nguyn t vi lng v nc.
Cht bo ca sa khc vi m ca cc ng vt khc l cha nhiu acid bo no
c khi lng phn t thp. Cc acid bo ch yu ca sa c trnh by bng 5.6.
Bng 5.6. Cc acid bo ch yu trong sa
Cc acid bo
Cc acid bo no
- Butyric
- Caproic
- Caprilic
- Capric
- Lauric
- Miristic
- Palmitic
- Stearic

T l so vi
tng s
acid bo, %
3,04,5
1,32,2
0,83,8
1,83,8
2,05,0
7,011,0
25,029,0
7,013,0

im nng
chy, 0C
-7,9
-1,5
16,5
31,4
43,6
53,8
62,6
69,3
153

S nguyn t
H
8
12
16
20
24
28
32
36

C
4
6
8
10
12
14
16
18

O
2
2
2
2
2
2
2
2

Ghi ch
Dng lng
nhit phng

Dng rn
nhit phng

Cc acid bo
Cc
no
-

T l so vi
tng s
acid bo, %

im nng
chy, 0C

S nguyn t
H

acid bo khng
Oleic
Linoleic
Linolenic

30,040,0
2,03,0
n 1,0

14,0
-5,0
-5,0

34
32
30

18
18
18

2
2
2

Ghi ch
Dng lng
nhit phng

b) Phosphatid v glicolipid
Cc phosphatid v glicolipid ng vai tr quan trng trong vic to thnh mng
cc cu m. Trong thnh phn ca chng c c acid bo ha tan trong cht bo v acid
bo ha tan trong nc. Hm lng cc phosphatid v glicolipid khong 0,0310,05%.
Mng ca cc cu m cha xp x 60% cc phosphatid, lng phosphatid trong sa
u gp 23 ln trong sa bnh thng.
1.2.2.1. Protein
Trong dung dch sa c nhiu loi protein, mt s c hm lng rt nh. C th
phn loi protein theo chc nng vt l, ha hc hoc sinh hc. Tuy nhin thng chia
lm hai nhm protein chnh l:
- Protein trng thi keo khng bn (casein)
- Protein ha tan, hay cn gi l nc sa (whey protein)
Thnh phn ca protein trong sa c th hin trong bng 5.7.
Bng 5.7. Thnh phn ca protein trong sa
Thnh phn protein
Casein
- Casein s1
- Caseins2
- Casein
- Casein
Tng casein
Whey proteins
- -lactalbumin
- -lactoglobulin
- Albumin
- Immunoglobulins
- Thnh phn khc
Tng whey proteins
Mng m protein
Tng protein

Hm lng trong sa, g/kg

% so vi tng protein, w/w

10,0
2,6
10,1
3,3
16,0

30,6
8,0
30,8
10,1
79,5

1,2
3,2
0,4
0,7
0,8
6,3
0,4
32,7

3,7
9,8
1,2
2,1
2,4
19,3
1,2
100

a) Casein v t chc ca micelle

* Thnh phn ca micelle
Casein l mt nhm protein ca sa, tn ti trng thi keo khng bn. Trong
154

sa cc casein c mt di dng cc ht hnh cu, l cc micelle c ng knh t

20300nm. Cc micelle l tp hp cc di n v (cc siu micelle) c ng knh t
1520nm. Thnh phn ca micelle sa c trnh by bng 5.8.
Bng 5.8. Thnh phn ca cc micelle ca sa (g/100g cht kh)
Phn
hu c,
g%

Caseins1

Casein

Caseins2

Casein

Cc loi
khc

Casein
tng s

33

33

11

11

92

Phn v
c, g%

Phosphate

Ca

Citrat

Mg

Na

Tng s

4,3

2,9

0,5

0,1

0,1

0,3

- Thnh phn hu c ca cc micelle ch yu bao gm cc caseins, casein,

casein chim tng s khong 92%. Cc casein lin kt vi nhau to thnh phc khi
c mt calcium v s kt ta xung nu khng c casein.
- Thnh phn mui ca micelle bao gm: calcium phosphate di dng apatit
trng thi keo, calcium cng c mt di dng citrat v c th lin kt mt phn vi
casein thng qua nhm phosphate. Magi cng c th to ra nhng mui tng t
mui ca calcium. Tricalcium phosphatide Ca3(PO4)2 di dng v nh hnh, s
chuyn ha ca dng ny thnh hydroxyapatide Ca5(OH)(PO4)3 tinh th thng b
c ch bi cc protein v nht l bi cc ion Mg.
* T chc ca micelle casein
- Cc siu micelle c hp thnh t cc caseins1, s2, v c ng knh
khong 20nm v c sp xp nh th no u ky nc c gp vo pha trong,
cn cc nhm ho nc ca cc casein v casein th ph b mt. Cu trc ca mt
siu micelle casein c m t trong hnh 5.2.

Hnh 5.2. Cu trc ca mt siu micelle casein

- Nhiu siu micelle s tp hp li thnh mt micelle (hnh 5.3) nh calcium

phosphate dng keo rt mn lin kt cc caseins1, s2, vi nhau thng qua cc nhm
155

phosphate ca chng.

Hnh 5.3. T chc ca micelle

Cc siu micelle ngho casein s nm pha trong micelle v micelle s ngng
ln khi ton b mt ngoi c bao ph bng casein. Nh vy casein c vai tr bo
v micelle, nh hm lng phopho b, giu glucid nn casein rt ho nc v m
bo bn cho micelle. Micelle cng cha nhiu casein th kch thc cng b, cng
bn.
* Tnh cht ca casein
Casein l mt phostphoprotein, trong thnh phn ca n c cha gc acid
phosphoric. Casein c cha nhiu nhm chc t do khc nhau nh : -COOH, -NH2, OH, -NH-CO-, -HS... v vy m casein c kh nng tham gia cc phn ng ha hc.
Trong cc nhm trn th nhm -COOH v nhm -NH2 c ngha nht v mt phn cc
nhm ny trng thi t do v quyt nh tnh cht ca casein.
Trong dung dch, casein to thnh cc ion lng tnh, tham gia phn ng va nh
mt acid, ng thi va nh mt base :
NH3

NH2

COO

COOH

Casein c coi nh mt cht in li lng tnh a ha tr, do c kh nng to

ra hng lot cc hp cht vi cc acid, base, kim loi, aldehyt v.v...
Casein d dng tham gia phn ng vi cc kim loi kim, kim th nh K, Na,
Mg to thnh cc caseinat. Caseinat ha tan trong nc. Cng c nhiu nguyn t
kim loi lin kt vi casein th ha tan ca casein cng ln.
Trong sa, casein dng calcium caseinat v n li kt hp vi calcium
phosphate to thnh phc hp calcium phosphate caseinat (cc micelle)
Tt c cc casein u c phosphoryl ha nhng vi mc khc nhau, trong
casein c t l P thp nht. Casein cng cha nhiu nhm phosphate th cng
khng bn khi c mt Ca.
Casein l protein duy nht c cha cc glucid, v c tnh cht khc vi cc
casein khc mt s im sau :
156

- Dung dch casein pH = 7 v nhit 200C trng thi micelle bn, khi thm
CaCl2 0,4M th ch c caseins v casein kt ta cn casein vn trng thi ha tan.
- Trong cc casein ch c casein l c cha glucid (khong 5%), iu chng
t casein kh ho nc.
- Casein c kh nng n nh cc casein khc bng cch ngn cn s kt ta ca
cc casein ny bi ion calcium, nh to ra trong sa mt phc h micelle di dng
keo bn vng.
- Khi casein b thy phn bi chymosin lin kt peptit Phe105 v Met106 th
s kh bn cc micelle ca sa v do sa b ng t.
- Trong casein, s c mt gii hn cc nhm phosphate (ch mt gc Ser149 so
vi caseins v casein rt giu P) khng cho php n to mui calcium ha tan.
Mt s tnh cht c trng ca casein c tm tt bng 3.9. Trong th
hin s khc nhau ca bin th A v B, chnh l do trt t sp xp cc acid amin trong
phn t. Di tc dng ca chymosin, phn ct casein thnh paracasein v
caseinoglucopeptid c tnh cht khc nhau, chnh l c s ca qu trnh ng t
casein.
Bng 3.9. Tm tt tnh cht ca casein
Tch in pH =
6,6
Casein

169 acid amin, 2 bin th A v B

Bin th A

Thay th Thr cho Ile 136 v thay th -4,3

Ala 148 bng Asp

Bin th B

Asp4, Asn7, Thr14, Ser12, SerP1, PyroGlu1, -3,3

Glu12, Glu14, Pro20, Gly2, Ala15, 1/2Cys2,
Val11, Met2, Ile13, Leu8, Tyr9, Phe4, Lys9,
His3, Trp1, Arg5

Tc dng ca
chymosin

Ct lin kt peptit gia Phe-Met (105-106) to thnh:

- Paracasein (1-105) khng ha tan (l mt cation ky nc kt
ta di dng si)
- Caseinoglucopeptit (106-169) ha tan (khng c acid amin
vng, giu acid amin alcol, cha tt c glucid, l mt anion, ha
tan tt trong nc)

Paracasein(1-105) - Cha tt c acid amin vng gia 17 v 105: +4,5 (Cation)

Trp1, Phe4, Tyr9
- Ch c duy nht mt phn t mc d c cc
bin th A v B ca casein
Caseinoglucopeptid - C 17 acid amin alcol (Ser, Thr)/26 trong A: -8,8
(106-169)
casein
B: -7,8
- Cha tt c glucid gia 124 (Thr) v 155 (Anion)
(Ser)
157

b) Protein ho tan (whey protein)

Whey protein ch yu bao gm - Lactalbumin v - Lactoglobulin:
* - Lactalbumin: c thnh phn acid amin tng t casein. im ng in
pH = 5,1. Khng b ng t bi men sa.
* - Lactoglobulin: c im ng in pH = 5,3. Khi un sa trn 600C, hng
lot cc phn ng xy ra. Cu disunfua bt u to thnh gia cc phn t lactoglobulin, gia phn t - lactoglobulin v phn t casein, gia - lactoglobulin
v - lactalbumin. nhit cao, cc hp cht cha lu hunh nh H2S ln lt
c gii phng, to thnh mi nu cho sa.
- Lactoglobulin c 162 acid amin, hai cu disunfua v cc nhm SH t do,
chng c th lin hp to thnh dime ( pH = 6,6), octame ( pH = 5,23,5), pH
cc tr n dng n phn. Khi b un nng n 800C - lactoglobulin ng t mt
cch d dng. S ng t ny xy ra theo hai giai on. Giai on 1 65700C km
theo s thay i cu hnh phn t protein lin quan n s gin ra ca cc polypeptid
ca globulin. Giai on 2 l giai on ng t, to thnh gel. Khi xy ra s lin hp
to thnh cc lin kt S S do cc nhm tiol t do trong cng mt phn t hoc gia
cc phn t.
Chymosin khng lm ng t - lactoglobulin iu kin thng nhng lactoglobulin b bin tnh do x l nhit cao nn sau , khi ln men lactoglobulin s chuyn vo qun sa.
1.2.2.3. Lactose
Lactose chim v tr hng u trong glucid sa. Lactose tn ti hai dng t do
v lin kt vi cc protein v cc glucid khc, t l lactose t do/lactose lin kt l 8/1.
Lactose ha tan km trong nc.
Gia nhit n 1000C khng lm thay i lactose. nhit cao hn, xy ra s
bin mu do phn ng melanoidin gia cc acid amin vi lactose. Ngoi ra, khi nhit
cao hn 1000C, lactose b phn gii mt phn, to thnh cc acid lactic, acid formic,
... kt qu lm tng chua ca sa ln 120T.
1.2.2.4. Cc mui
Trong sa c cc cation K+, Na+, Mg+, Ca2+ v cc anion ca cc acid
phosphoric, limolic, clohydric v vy trong sa c nhiu loi mui khc nhau. Cc
mui clorua (KCl, NaCl, CaCl2, MgCl2...), cc mui phosphate (KH2PO4, NaH2PO4,
K2HPO4, Na2HPO4...), cc mui citrat (K2(C6H6O7), Na2(C6H6O7), Ca(C6H5O7)2 ...).
Trong cc mui trn, mui calcium c ngha ln i vi ngi, c bit l tr
em. Hai nguyn t Ca v P trong sa c t l rt hi ha Ca/P = 1/1,31 v dng c
th d hp th. Mui calcium c ngha quan trng trong ch bin cc sn phm sa.
Khi sa c hm lng calcium thp s kh ng t hoc b ng t rt chm. Ngc
li, nu sa c hm lng calcium cao th s b ng t bi chymosin nhanh hn
nhng qun sa (gel ng t) li khng mn. Trong sa, calcium nm trong cc hp
cht calcium caseinat, calcium phosphate, calcium limonat,...
Trong sa cn c Mg (12 mg%), K (113171mg%), Na (3077mg%). T l
K/Na =3,3 tng ng vi t l ny trong sa m. Mui K v Na c tc dng gi
trng thi cn bng mui trong sa, gi p sut thm thu trng thi bnh thng.
Cc mui ca acid phosphoric l hp cht in hnh c tc dng gi cn bng h
158

mui v h keo trong sa.

Cc mui ca acid citric c bit c ngha i vi s hnh thnh cc cht thm
trong cc sn phm sa ln men, cc loi b. Trong thnh phn chng VSV dng
sn xut cc sn phm trn c cc vi khun to mi thm. Cc vi khun ny, trong qu
trnh hot ng i hi s c mt ca acid limonic to thnh cc diacetyl, acetoin,
cc acid bay hi,...
Nhit cao lm thay i cc thnh phn mui ca sa. Cc mui ha tan ca
acid phosphoric lm tch mt phn casein khi phc calcium phosphate caseinat. S
gim nng ion Ca lm gim kh nng ng t ca sa bng chymosin. Nhit cao
cn lm gim bn ca casein i vi nhit. Casein bn vng ngay c 100 0C, nu
n c lin kt vi mt lng nht nh calcium. Nu gim lng calcium th trng
thi keo ca casein cng gim s bn vng.
Cc cn mui khng tan ca sa cng vi cc protein (ch yu l l albumin v
globulin) b kt ta trn b mt un nng ca thit b, to thnh sa, lm gim
kh nng truyn nhit, gy kh khn cho vic ra thit b.
1.2.2.5. Cc vitamin
Trong sa c nhiu loi vitamin ha tan trong nc (vitamin nhm B, C) v
vitamin ha tan trong cht bo (vitamin A, D, E). Thnh phn cc vitamin c trong sa
c trnh by bng 5.10.
Bng 5.10. Thnh phn cc vitamin c trong sa
Vitamin
A (retinol)

mg/l
0,3

D (calciferol)

0,001

E (tocoferol)

Vitamin
B12 (cyanocobalamin)

mg/l
0,005

B3 (nicotinamit)

1,4

B1 (acid pantothenic)

B1 (thiamin)

0,4

C (acid ascorbic)

20

B2 (lactoflavin)

1,7

H (biotin)

0,04

B6 (pyrodoxin)

0,5

M (acid folic)

0,05

Trong qu trnh ch bin sa, khi gia nhit cc vitamin ha tan trong cht bo (A,
D) v cc vitamin ha tan trong nc (B2, B3, B5, H) tng i bn. Cn cc vitamin
C, B1, B6, B12, M u b nh hng bi ch gia nhit mc khc nhau.
Khi thanh trng, vitamin C gim khong 1017%, trong khi nu qua UHT v
tit trng th hao ht tng ng l 30% v 60%. Khi tit trng cc vitamin B1, B6,
B12 gim 20%, cn vitamin M gim 30%.
thnh phn cc vitamin cn i v hon ho hn, ngi ta b sung thm mt
s loi vitamin cn thit trong qu trnh ch bin cc sn phm sa.
1.2.2.6. Cc enzyme ca sa
Cc enzyme trong sa thng t cc tuyn sa, t VSV c trong khng kh v t
nhiu ngun khc. Mt s enzyme ng quan tm trong ch bin sa bao gm:
- Peroxidase: peroxidase s dng oxy nguyn t t s phn gii hydro peroxide
(H2O2). Enzyme ny b tiu dit khi sa c gia nhit n 800C trong vi giy. Trong
thc t ng dng kim tra xem c thanh trng t n nhit trn 800C hay
khng.
159

- Catalase: sa vt t b b bnh vim v th hm lng catalase thng cao.

Enzyme ny b ph hy 750C sau 60 giy.
- Phosphatase: phosphatase xm nhp vo sa theo con ng t tuyn sa.
Trong sa c phosphatase kim (pH 910) v phosphatase acid (pH 44,3).
Phosphatase kim b ph hy hon ton ch thanh trng 650C trong 30 pht hoc
800C tc thi. Ngi ta s dng tnh cht ny kim tra hiu qu thanh trng sa.
- Lipase: ngun gc lipase c th t tuyn sa, khi tuyn sa lm vic bnh
thng th lng lipase khng ng k. Khi gp iu kin thun li, lipase phn hy
mt phn cht bo ca sa v lm cho sa v sn phm t sa c v ng, mi i.
Lipase ha tan tt trong cht bo, d dng xm nhp vo cc cu m nn ch thanh
trng tc thi 72750C khng tiu dit lipase, y l mt trong nhng nguyn
nhn lm h hng sn phm sa. Bnh thng lipase b ph hy 750C sau 60 giy.
1.2.2.6. Cc cht kh v sc t ca sa
Lng cht kh ha tan trong sa khong 70ml/lit, trong 5070% l CO2,
510% oxy v 2030% l nit. Sa mi vt ra cha mt lng ln kh, sau s gim
dn v t mc bnh thng. Trong s cc kh c mt trong sa ch c oxy l nh
hng xu v n c th l nguyn nhn pht trin cc qu trnh oxy ha.
Khi sa c gia nhit, kh cacbonic, nit v oxy b bay hi v hm lng ca
chng trong sa gim khng t hn 20%. Kt qu ca vic bi kh ny khin cho
acid ca sa gim 0,520T.
Sa v m sa c mu l do s c mt ca nhm carotenoid m i din l nhm
carotin. Hm lng carotin trong sa ma h 0,30,6 mg/kg, ma ng 0,050,2
mg/kg. Sa c sc t mu xanh l chlorophyll, mu xanh vng ca whey l do
lactoflavin (vitamin B2). Mu trng ca sa l do s khuch tn nh sng bi cc
micelle protein.
1.3. Qu trnh ng t casein
1.3.1. Gii thiu chung
ng t casein trong sa l qu trnh chuyn casein t trng thi keo sang khi
ng vi cu trc gel. y l mt trong nhng qu trnh quan trng nht trong quy
trnh cng ngh sn xut phomat. tin hnh ng t casein trong sa, ngi ta
thng s dng mt trong hai phng php sau:
- iu chnh gi tr pH sa v im ng in ca casein: phng php ny c
s dng trong cng ngh sn xut mt s loi phomat ti nh Cottage, Quarg
- S dng enzyme ng t sa: cc enzyme c thu nhn v tinh sch t nhiu
ngun gc, c thng mi ha vi nhng tn gi khc nhau. Bng 5.11 gii thiu
mt s enzyme ng t sa ph bin hin nay.
Bng 5.11. Mt s enzyme ng t sa s dng trong sn xut phomat
(Law B. A, 1999)
Nhm
Ngun gc
Tn enzyme
ng vt

D dy b
D dy cu
D dy d
D dy heo

Chymosin A v B, pepsin A v
gastriscin
Chymosin v pepsin
Chymosin v pepsin
Pepsin A, B v gastriscin
160

Ngun gc

Nhm

Tn enzyme

Thc vt

Cynara cardunculus

Cyprosin 1, 2,3 v/hoc cardosin A, B

Vi sinh vt

Rhizomucor miehei
Rhizomucor pusillus
Cryphonectria
parasitica

Aspartic protease
Aspartic protease
Aspartic protease

Vi sinh vt chuyn Aspergillus niger

gen chymosin t b Kluyveromyces lactis

Chymosin B
Chymosin B

Cc ch phm enzyme t ng vt l nhm enzyme ng t sa u tin c s

dng trong sn xut phomat. Ngun enzyme ph bin nht c chit t ngn th t
d dy b. Thng thng, hm lng chymosin chim n 8090% v pepsin ch
khong 1020%. Khi b trng thnh, t l thnh phn enzyme trong ngn th t d
dy s thay i. Hm lng pepsin s tng n 8090%.
Chymosin (EC.3.4.23.4): l enzyme c hot tnh ng t sa rt cao. Tuy nhin
kh nng xc tc thy phn protein ca chymosin km hn so vi protease khc.
Chymosin c th tn ti di dng khng hot ng zymogen c gi l
prochymosin.
Prochymosin c trng lng phn t khong 36.00037.000Da v im ng
in pI=5,0. Trong mi trng kim, prochymosin bn hn chymosin nhng nu
pH11 prochymosin b mt kh nng chuyn ha thnh chymosin. Trong iu kin
pH=6,5 v nhit phng, sau 24 gi c khong 5% prochymosin t chuyn ha
thnh chymosin. pH=5,06,0, prochymosin c th c chuyn ha thnh chymosin
di tc dng ca pepsin bng cch tch khi phn t prochymosin mt on
polypeptide c phn t lng khong 5.3006.300Da.
Chymosin trong ngn th t d dy b tn ti di hai dng l A v B, s khc
nhau gia chng c trnh by trong bng 5.12.
Pepsin A (EC.3.4.23.1): thng c tm thy trong h tiu ha cc ng vt c
v.
Pepsin B (EC.3.4.23.2): c tm thy trong d dy heo vi hm lng kh thp.
Nhn chung, kh nng ng t sa ca pepsin B km.
Gastriscin (EC.3.4.23.3): enzyme ny thuc nhm aspartic protease v cn c
gi l pepsin B, C, I, II, III, 6 hoc 7.
Bng 5.12. Nhng im khc nhau c bn gia chymosin A v B
c chit t ngn th t d dy b (Law B.A, 1999)
Chymosin A

Chymosin B

- V tr acid amin s 244 trong mch - V tr acid amin s 244 trong mch
protein l acid aspertic
protein l acid glycine
- Km bn, d b phn hy thnh - Bn hn, khng b phn hy thnh
chymosin C pH thp
chymosin C
- Hot tnh ring cao hn 290 n v - Hot tnh ring thp hn 223 n v
IMCU/mg
IMCU/mg
(IMCU International Milk Clotting Unit)
161

Mt s ch phm enzyme t thc vt cng c kh nng lm ng t sa, quan

trng nht l enzyme c chit t Cynara cardunculus (L). Theo Heimgartner (1990),
Verissimo v cng s (1996) th enzyme ny thuc nhm aspartic protease v c kh
nng gy ng t sa ca n khng thua km chymosin. T xa B o Nha, ngi
ta cn s dng dch cht hoa Cynara cardunculus (L) lm tc nhn ng t sa, ch
bin mt s loi phomat ni ting nh Serra, Serpa ... Tuy nhin, hin nay ngi ta
khng sn xut quy m ln v thng mi ha ch phm enzyme t Cynara
cardunculus (L). Chng ch c sn xut th cng v s dng ti mt s a phng.
Mt s loi VSV c kh nng sinh tng hp enzyme c hot tnh ng t sa.
Tuy nhin, tnh c hiu ca chng li khc nhau. ng ch nht l enzyme ng t
sa t Rhizomucor michei v Rhizomucor pusillus (EC.3.4.23.23). Enzyme ny bn
nhit v c hot lc thy phn protein kh cao. Enzyme ng t sa t Cryphonectria
parasitica l mt protease acid (EC.3.4.23.22) vi hot tnh thy phn protein rt cao.
Gn y, nhng thnh tu ca k thut di truyn gip cho cc nh nghin cu
thnh cng trong vic chuyn gen chymosin t b vo t bo VSV nh vi khun
E.coli, nm men Kluyveromyces lactic hoc nm mc Aspergillus niger. Khi nui cy
nhng VSV ny, chng s sinh tng hp enzyme gy ng t sa vi phn t protein
c trt t cc acid amin hon ton ging vi chymosin tch t b. Cc ch phm
enzyme ny c gi l chymosin sn xut theo phng php ln men (Fermentation
Produced Chymosin FPC)
Tm li, cc ch phm enzyme gy ng t casein trong sa rt a dng. Trong
cng ngh sn xut phomat hin nay, nhm enzyme c tch chit t ng vt chim
t l s dng cao nht. Tuy nhin, ngi ta d on rng ch phm chymosin sn xut
bng phng php ln men (FPC) s c s dng ph bin trong tng lai khng xa.
1.3.2. C s khoa hc ca qu trnh ng t casein
a) ng t casein bng phng php s dng im ng in
Casein trong sa tn ti di dng micelle. Chng c im ng in pI = 4,6.
Theo Cheftel J. C v cng s (1985), khi bo qun sa ti 470C, cc micelle s b
phn ly mt phn thnh cc tiu micelle, sau 24 gi c n 50% casein tch ra khi
cu trc micelle trong sa. Khi gia nhit tr li, cc phn t casein s lin kt mt
cch chm chp vi nhng micelle ban u. Nh vy, sa c bo qun trong mt
khong thi gian di nhit thp s c hm lng casein ha tan tng cao. Qu
trnh ng t casein ha tan s kh khn v km trit hn so vi cc casein tn ti
di dng micelle. Nu ta a pH sa v gi tr 4,6 (im ng in ca casein) s lm
tng lc ht tnh in gia cc phn t vi nhau. Khi , casein s chuyn sang trng
thi khng tan v s xut hin cc khi ng t trong sa.
b) ng t casein bng phng php s dng enzyme
Qu trnh ng t casein sa bng tc nhn enzyme c th c chia thnh ba
giai on.
* Giai on 1: enzyme chymosin xc tc thy phn lin kt peptide ti mt v tr
c hiu trong phn t casein.
Nh chng ta bit casein gi vai tr quan trng trong vic n nh cu trc
micelle ca sa. u amino ca phn t casein (u a bo) c lin kt vi cc
phn t caseins v trong micelle lun hng v tm micelle, cn u carboxyl (u
a nc) lun hng ra ngoi vng bin micelle. Chymosin s xc tc thy phn lin
kt peptide ti v tr gia acid amin s 105 (phe) v acid amin s 106 (met) trong phn
162

t casein
O
PyroGlu
1

Phe

105
Caseink

M et

106

...

Val

COO + H 2O

169

Chymosin

PyroGlu
1

PyroGlu

Phe

CO

M et

106

105

Phe

OH

COOH

+ H2N

Paracasein khng tan

M et

...

Val

COO

169

...

Val

COO

Caseinglucopeptit ha tan
Kt qu l on caseinglucopeptide c tch ra khi phn t casein v ha tan
vo dung dch. Ring phn on paracasein vn cn gn li trn cc gc micelle v
lm cho micelle d tp hp li vi nhau chun b to khi ng.
Theo Gratreva (1987), trong giai on th nht, hnh nh ch c cc phn t
casein b thy phn bi chymosin ti v tr lin kt c hiu ni trn. Cc phn t
caseins v gn nh khng thay i. nht sa vo thi im u ca phn ng
thy phn casein b gim nh nhng sau li tng dn cho n khi cc khi ng t
bt u xut hin.
* Giai on 2: ng t casein
giai on ny, cc micelle sau khi mt on caseinglucopeptide trong phn t
casein bt u lin kt li vi nhau. l hin tng gim s tch in b mt ca
micelle, t lc y tnh in gia cc micelle cng b gim. B mt micelle tr nn
a bo hn do ch cha cac phn on paracasein v chng c th lin hp li vi
nhau mt cch d dng hn. Ngoi ra, phn tch in dng ca phn on
paracasein c th tng tc vi phn tch in m ca phn t caseins v . Cu
calcium phosphate s xut hin gia cc micelle v gp phn lm tng kch thc khi
ng t.
Trong qu trnh lin hp li vi nhau to nn khi ng, cc micelle s ko
theo mt s phn t lipid v cc hp cht c trong sa nh lactose, vitamin Nh
vy, trong cu trc gel ca khi ng, ngoi casein l thnh phn chnh, ngi ta cn
tm thy lipid, lactose, nc v mt s cht khc.
Cc nh nghin cu cho rng s ng t sa ch xy ra khi c hn 85% casein
trong micelle b thy phn bi enzyme. Khi s dng chymosin ng t, hm lng
casein thu c trong khi ng c th ln n 95% tng lng casein ban u c
trong sa. Ngc li, khi s dng cc protease t nm si ng t, hiu sut thu hi
casein trong khi ng ch t 4045%. Bn cnh , qu trnh thy phn protein din
ra mnh m v lm tng ng k hm lng nit amin trong huyt thanh sa.
163

* Giai on 3: kt thc qu trnh ng t v tch huyt thanh sa (whey)

Khi casein ng t hon ton, ngi ta thc hin giai on tch khi ng ra
khi huyt thanh sa. giai on ny, nhn chung s xc tc ca enzyme chymosin
khng lm thay i ng k cu trc ca khi ng. Hm lng nit amin trong sa
gn nh khng thay i. Nu chng ta s dng cc protease VSV lm tc nhn ng t
sa, cng ca khi ng thu c s b gim v hm lng nit amin trong khi
ng tip tc gia tng.
c) Cc yu t nh hng n qu trnh ng t
* Hm lng enzyme s dng
Ch phm enzyme ng t sa dng lng hoc dng bt. Hot tnh ca chng
thng c biu din di dng mt t l. V d nh chymosin c hot tnh dao ng
t 1:10.0001:15.000. iu c ngha l mt phn (khi lng hoc th tch)
chymosin c th lm ng t c 10.00015.000 phn khi lng hoc th tch sa
trong thi gian 40 pht 350C.
Hm lng chymosin s dng s nh hng n tc phn ng thy phn lin
kt peptide c hiu trong phn t casein. Cn tc qu trnh ng t sa li ph
thuc vo tn s va chm ca cc micelle gii phng c phn on
caseinglucopeptide trn b mt chng. Nh vy, hm lng chymosin s dng s nh
hng gin tip n tc ng t sa v cu trc ca khi ng.
Hm lng chymosin s dng cng cao th tc phn ng thy phn casein s
cng ln, s micelle gii phng c phn on caseinglucopeptide trn b mt chng
cng nhiu, tc qu trnh ng t s nhanh hn.
Trong thc t sn xut, vi chymosin c hot lc 1:10.0001:15.000, ngi ta
thng s dng 30ml enzyme cho 100kg sa ti. Ta cn ha lng enzyme trn
trong mt th tch ti thiu gp hai ln th tch enzyme ri cho vo bn ng t
cha sn nguyn liu sa ti, sau khuy u trong khong thi gian t 23 pht.
Chng ta cng c th s dng u phun phn b u dung dch chymosin ln b
mt khi sa trong bn ng t.
* pH
Hot tnh enzyme ph thuc pH, gi tr pH ti u ca chymosin l 6,0. Cc kt
qu nghin cu trc y khng nh rng khi ta gim pH sa t gi tr t nhin
6,66,7 v gi tr 6,0; tc ng t c ci thin ng k.
Ngoi ra, pH cng nh hng n cu trc micelle trong sa. Khi ta gim pH,
phosphate calcium b tch ra khi cu trc micelle, lm gim din tch micelle, nh
thi gian ng t sa s c rt ngn.
* Nhit
Cc kt qu nghin cu trc y chng minh rng khi nhit nh hn
0
15 C, qu trnh ng t sa bi chymosin gn nh khng din ra c. Thc t,
nhit thp (<150C), enzyme chymosin vn xc tc thy phn lin kt peptide c
hiu trong phn t casein gii phng caseinglucopeptide. Tuy nhin, theo Walstra
v Vliet (1986), cc phn t casein t vng trung tm s nh ra b mt ngoi micelle
v lm cho cc micelle khng tp hp li vi nhau c, trng thi keo ca micelle
trong sa tr nn n nh v bn vng.
Khi tng nhit , tc phn ng ha sinh s tng theo. Mt khc, vic gia tng
nhit cng lm tng tn s va chm gia cc micelle gii phng c cc on
164

caseinglucopeptide trn b mt ca chng. Kt qu l tc ng t sa cng s gia

tng. Thc nghim cho thy nhit ti u cho qu trnh ng t casein trong sa
khong 42,545,00C.
* Calcium
Theo Law B. A (1999), ion Ca s lm gim in tch cc casein do chng to lin
kt vi cc nhm tch in trong phn t casein, do s lm gim lc y tnh in
gia cc micelle vi nhau v gip cho qu trnh ng t sa din ra nhanh v d dng
hn.
Trong sn xut, ngi ta thng s dng mui CaCl2 b sung vo sa trc
khi thc hin qu trnh ng t. Hm lng dng t 520g cho 100kg sa ti. Vic
b sung CaCl2 c th lm gim nh pH sa. Hin tng ny cng c li cho qu trnh
ng t.
Nu b sung calcium vi hm lng qu cao, khi ng t tr nn cng hn v
c th gy kh khn cho vic ct khi ng v cc giai on ch bin tip theo trong
sn xut phomat. i vi nhng sn phm phomat c hm lng cht bo thp, mt
s nc, ngi ta b sung natri phosphate Na2HPO4 vo sa (hm lng 1020g/kg)
trc khi cho CaCl2 vo. Khi , do ca khi ng c ci thin ng k do s
to thnh dng keo Ca3(PO4)2, chng c chc nng to do cho khi ng tng t
nh cc ht cu bo.
* CO2
CO2 c th tm thy trong sa ti. Vic b sung CO2 vo sa s lm gim pH t
nhin ca sa xung 0,10,3 n v. Khi , thi gian ng t sa c rt ngn.
Theo Bylund Gosta (1995), vic b sung CO2 vo sa cho php chng ta tit kim
c mt lng nh enzyme ng t sa cn dng m thi gian ng t vn khng
thay i.
2. VI SINH VT
2.1. Vi sinh vt trong sa bo
Trong c th ng vt, sa ti c tuyn v tng hp khng cha vi sinh vt.
Tuy nhin, khi kim tra sa mi vt ta thng pht hin c rt nhiu nhm vi sinh vt
khc nhau, ngun gc ca cc vi sinh vt ny xut pht t: bu v ca ng vt cho
sa, ngi vt sa, thit b vt sa, mi trng chung tri ni din ra qu trnh vt
sa.
H vi sinh vt v s lng ca chng lun lun thay i v ph thuc vo mc
nhim vi sinh vt trong qu trnh vt sa. Cc vi sinh vt c trong sa bao gm c
vi khun, nm men v nm mc.
2.1.1. Vi khun
a) Vi khun lactic: l loi vi khun ph bin trong t nhin, nhit sinh trng ti u
trong khong 25470C. tn ti trong mi trng sa, vi khun lactic tng hp nng
lng ATP t c cht lactose. Acid lactic l mt trong nhng sn phm c sinh ra t
qu trnh tng hp nng lng. Da vo nhm sn phm c tng hp t qu trnh
trao i nng lng, ngi ta chia vi khun lactic thnh hai nhm:
- Vi khun lactic ng hnh: acid lactic l sn phm chnh v hm lng ca n
chim t l vt tri hn nhiu so vi cc sn phm ph khc.
- Vi khun lactic d hnh; cc sn phm c to thnh t qu trnh chuyn ha
ng gm c acid lactic, acid acetic, ethanol, kh CO2,... Hm lng acid lactic thu
165

c khng cao hn nhiu so vi hm lng cc sn phm cn li.

Trong cng ngh ln men cc sn phm t sa nh yoghurt, kefir, phomat v mt
s loi b, ngi ta s dng cc loi vi khun lactic thc hin mt s chuyn ha
cn thit. Ging vi khun lactic trong sn xut cng nghip l nhng canh trng vi
sinh vt thun khit c nhn ln qua nhiu cp t mt t bo vi khun ban u
qua tuyn chn. Cn cc vi khun lactic c mt trong sa ti sau khi vt c xem l
nhng vi sinh vt tp nhim. Chng s to ra nhng chuyn ha ngoi mun ca nh
sn xut trong qu trnh bo qun sa trc khi ch bin (gim pH, ng t casein, to
cc hp cht mi trong sa nh ethanol, acid acetic,... lm thay i thnh phn v gi
tr cm quan ca sa). Cc vi khun lactic nhim vo sa thuc nhiu ging khc nhau
nh: Streptococcus, Lactococcus, Lactobacillus, Leuconostoc, Bifidobacterium,...
Chng gm cc nhm vi khun ln men ng hnh ln d hnh. Khi thanh trng 800C,
hu ht cc vi khun lactic nhim trong sa s b tiu dit.
b) Vi khun Coliform: trong sa, vi khun Coliform s chuyn ha ng lactose to
acid lactic v cc acid hu c khc, kh CO2, H2,... Chng cng phn gii protein trong
sa ti to ra cc sn phm kh lm cho sa c mi kh chu. nhit 75 0C trong
khong thi gian 20 giy, vi khun Coliform s b tiu dit.
c) Vi khun sinh acid butyric (ging Clostridium): chuyn ha ng trong sa thnh
nhiu sn phm khc nhau nh: acid butyric, butanol, ethanol, kh CO 2, H2,... lm thay
i thnh phn ha hc v gi tr cm quan ca sa trong qu trnh bo qun. Cc bo
t Clostridium kh bn vi nhit, qu trnh thanh trng sa khng th tiu dit c
hon ton cc bo t Clostridium chu nhit. Khi , ta phi dng gii php k thut
khc nh vi lc, ly tm hoc s dng cht khng khun loi b hoc c ch
Clostridium.
d) Vi khun propionic (ging Propionibacterium): chuyn ha ng thnh acid
propionic, acid acetic, kh CO2, ... lm h hng sa. Tuy nhin, trong cng ngh sn
xut mt s loi phomat nh Emmenthal, Gruyere... ngi ta s dng canh trng
Propionibacterium thun khit to ra cu trc l hng v hng v c trng cho
sn phm. Hu ht cc loi vi khun propionic b tiu dit khi thanh trng sa 75 0C
trong thi gian 20 giy.
e) Vi khun gy thi: l cc vi khun c kh nng sinh tng hp protease ngoi bo
trong mi trng sa. Protease s xc tc qu trnh thy phn protein to ra cc sn
phm polypeptide, peptide v acid amin. Mt s acid amin tip tc b phn gii to
NH3, H2S,... lm cho sa c mi kh chu.
Vi ging vi khun gy thi c kh nng sinh tng hp lipase ngoi bo. Enzyme
ny xc tc qu trnh thy phn cc cht bo trong sa v to ra nhiu sn phm c
mi i. Cc ging vi khun gy thi thng gp trong sa l: Pseudomonas,
Brevibacterium, Achromobacter, Alcaligenes, Bacillus, Micrococcus,... ng ch l
loi Pseudomonas fluorescens. Cc enzyme protease v lipase c sinh tng hp bi
loi vi khun ny rt bn nhit. Chng l nguyn nhn chnh gy nn qu trnh phn
gii protein v lipid. Ngoi ra mt s vi khun gy thi cn to kh (CO2, H2,...) sinh
tng hp cc acid hu c lm gim pH sa v gy ng t protein. Mt s vi khun
khc c th sinh tng hp c protease c chc nng xc tc tng t nh chymosin
lm xut hin s ng t trong sa.
2.1.2. Nm men (yeasts)
Mt s loi nm men thng gp trong sa nh: Saccharomyces cerevisiae,
166

Kluyveromyces marxianus, Debaromyces hansenii, Torulopsis lactis condensi,...

Nhiu loi nm men thuc nhm ky kh ty tin.
Mt s nm men c th s dng ng lactose trong qu trnh trao i cht.
Chng pht trin trong sa v gy ra nhng bin i v thnh phn ha hc trong qu
trnh bo qun sa.
2.1.3. Nm si (moulds)
Mt s loi nm si thng nhim vo sa, bao gm: Penicillium camembertii,
P.roquefortii, P.casei, Geotrichum cadidum, Rhizopus stolonifer,... Trong s cc nm
si ni trn, vi loi thuc ging Penicillium c s dng trong sn xut mt s loi
phomat. Vic nhim nm si vo sa gy nhiu kh khn trong cng ngh ch bin
sa, c bit l trong sn xut phomat v nh hng xu n cht lng ca sn phm.
Tuy nhin, khc vi nhm vi khun sinh bo t chu nhit, hu ht cc loi nm
men v nm si u b tiu dit trong qu trnh thanh trng sa 75 0C trong thi gian
1015 giy. Vn quan trng l phi tun th nghim ngt cc quy nh v v sinh
trnh hin tng ti nhim vi sinh vt vo sa sau khi thanh trng.
2.2. Vi sinh vt ln men sa
sn xut cc sn phm sa ln men, ngi ta cy cc chng VSV khc nhau
vo sa, kt qu l chuyn ha lactose thnh acid lactic, CO2, acid acetic, diacetyl,
acetaldehyt v cc hp cht bay hi khc, to cho sn phm c mi v c trng. Mt
s sn phm nh kefir, kumis cn cha mt lng nh ethanol. Qu trnh ln men
chuyn lactose thnh acid lactic c tc dng bo qun sa rt tt, bi l pH thp khng
ch s pht trin ca vi khun gy thi v cc vi khun c hi khc.
H VSV dng ln men sa c bit n t kh lu. Chng VSV c th ch
bao gm mt loi hoc hn hp ca nhiu loi. Mt s loi nh Streptococcus lactic,
S.cremoric, S.thermophilus ch c tc dng ln men lactose v to ra acid lactic. Mt
s khc nh S.diacetyllactic, Leuconostoc citrovorum li c kh nng to cht thm.
Hnh nh mt s VSV trong ln men sa c m t hnh 5.4.

(Streptococcus thermophilus)

(Lactobacillus bungaricus)

(Lactococcus lactis)

(Pennicillium roqueforti)

Hnh 5.4. Hnh nh mt s VSV s dung trong ln men sa

167

Vic s dng loi vi khun no, vi t l bao nhiu cho kt qu tt nht l mi

quan tm ca cc nh sn xut. Trn th trng c rt nhiu loi chng khc nhau v
thnh phn vi khun, t l gia chng, trng thi. Ty theo nhu cu v iu kin sn
xut m ngi ta chn phng n thch hp nht. Mt s VSV s dng trong ln men
sa c trnh by bng 5.13.
Bng 5.13. Vi sinh vt s dng trong sn xut cc sn phm ln men t sa
(Oberman H. v Libudzisz.Z, 1998)
Ging VSV

Loi

Ging VSV

Loi

Vi khun

Vi khun

Lactobacillus L.delbrueckii

Streptococcus

S.thermophilus

Pediococcus

P.pentosaceus,

L.delbrueckii ssp lactis

L.delbrueckii ssp
bulgaricus

Lactococcus

Leuconostoc

P.acidilactis

L.helveticus

Acetobacter

A.aceti

L.acidophilus

Nm men

L.casei

Kluyveromyces K.marxianus ssp

L.kefir

marxianus

L.lactis ssp lactis

K. marxianus ssp

L.lactis ssp lactis var

bulgaricus

Diacetylatis

K.lactis

L.lactis ssp cremoris

Candida

L.mesenteroides

Saccharomyces S.cerevisiae

L.mesenteroides ssp

C.kefir
S.lactis

Dextranicum

Torulaspora

L. mesenteroides ssp

Nm si

Cremoris

Geotrichum

T.delbrueckii
G.candidum

Vi khun lactic l loi c trng trong ch bin sa, chng bao gm c bacilli v
cocci. a s vi khun ny b tiu dit 700C, mt s th ch b tiu dit 800C.
Kh nng ln men ca cc loi vi khun khc nhau l khng ging nhau. Phn
ln cc vi khun lactic c kh nng to thnh t 0,51,5% acid lactic, mt s loi c
th to ra nhiu hn (ti 3,0%). pht trin cc vi khun lactic cn ngun nit hu
c. Chng s dng ngun ny t qu trnh chuyn ha casein do tc dng ca cc
protease. Kh nng thy phn casein ph thuc vo tng loi. Trong s cc vi khun
lactic c Streptococcus diacetylactic v Lactococcus citrovorum c th ln men lactic
n cacbon dioxyt v diacetyl. Cacbon dioxyt do vi khun to thnh t qu trnh ln
men acid citric v lactose c tp trung nhng khong trng trong phomat, to
thnh cc l rng. Cacbon dioxyt to mi rt c trng cho chng u, chng s dng
v sn phm ln men. Diacetyl to thnh t ln men acid citric lm tng mi rt c
trng ca chng men ci, cc sn phm sa ln men v b. Lactobacillus helveticus v
Bacillus rt quan trng trong qu trnh chn ca phomat Emmenthal.
168

3. CNG NGH SAN XU T SA CHUA YOGHURT

3.1. Gii thiu chung
Sa chua yoghurt l sn phm sa chua c bit nhiu nht v cng l sn phm
ph bin trn khp th gii. Sa chua yoghurt bt ngun t Bugari vi tn gi l
yaourt, nhiu nc khc c tn gi ring cho yoghurt. Trng thi, mi v ca sa
chua yoghurt c khc nhau vng ny so vi vng khc. c bit l c hoc
long ph thuc vo th hiu ca mi nc.
Vit Nam, sn phm sa chua ln men yoghurt rt a dng, ph bin c cc
loi nh sa chua c, sa chua ung, sa chua c b sung thm calcium, cht x,
3.2. Phn loi sa chua yoghurt
Trn thi trng hin nay , sn phm yoghurt rt a dng v chng loi , da vao
quy tri nh cng ngh va c ti nh cua san phm co th phn loai nh sau :
- Yoghurt truyn thng (set type): l sn phm c cu tr c gel mi n , dng khi
ng ng nht . Trong quy tri nh san xut , sa nguyn liu sau khi c x ly , cy
ging ri c rot vao bao bi . Qu trnh ln men din ra trong bao b lm xut hin
khi ng va tao cu truc c trng cho sn phm (hnh 5.5).
- Yoghurt dang khuy (stirred type): khng c cu trc gel mn v ng nht,
khi ng xut hin trong san phm sau qua tri nh ln men bi pha huy do s khuy trn
c hoc. Trong quy tri nh san xut, sa nguyn liu sau khi c x ly , cy ging ri ln
men trong thit bi chuyn dung , tip theo la qua tri nh lam lanh va rot san phm vao
bao bi (hnh 5.6).
VSV
VSV
Sa
chun b

Sa
chun b

Hnh 5.5. Yoghurt truyn thng

Hnh 5.6. Yoghurt dng khuy

1. Rt hp; 2. Ln men; 3. Lm lnh nhanh

1. Ln men; 2. Lm lnh; 3. Rt hp

- Yoghurt ung (drink type): khi ng xut hin trong san phm sau qua tri nh
ln men bi pha huy hoan toan . Sn phm c dng lng. Sau qua tri nh ln men, ngi ta
s dung phng pha p khuy trn hoc phng phap ng hoa pha huy cu truc gel
ca khi ng v lm gim nht cho sn phm (hnh 5.7).
- Yoghurt lanh ng (frozen yoghurt): c dng tng t nh kem . Qu trnh ln
men sa c thc hin tr ong thit bi chuyn dung , hn hp sau ln men c em i
x ly va lanh ng lam tng cng cho san phm ri bao goi (hnh 5.8).
1

VSV

Sa
chun b

Sa
chun b

Hnh 5.7. Yoghurt ung

VSV

1. Ln men; 2. lm lnh; 3. ng ha; 4. Rt hp

169

Hnh 5.8. Yoghurt lnh ng

1. Ln men; 2. Lm lnh ng; 3. To hnh

- Yoghurt c c (concentrated yoghurt): quy tri nh san xut bao gm cac giai
oan quan trong nh ln men sa , c c, lm lnh v bao gi sn phm . Trong qua
trnh c c, tch bt huyt thanh sa ra khoi san phm ri lm lnh (hnh 5.9).

3
VSV
Sa
chun b

Hnh 5.9. Yoghurt c c

1. Ln men; 2. Tch nc sa; 3. Rt hp

Theo t chc y t th gii WHO va t chc Nng lng FAO , sn phm yoghurt
c th chia thnh ba nhm sau:
- Yoghurt bo: hm lng cht bo trong sn phm khng thp hn 3%
- Yoghurt ban gy: hm lng cht bo trong sn phm khong 0,53%
- Yoghurt gy: hm lng cht bo trong sn phm khng ln hn 0,5%
Sau qu trnh ln men, yoghurt c cha sinh khi vi khun lactic v mt s
enzyme ngoi bo do chng tit ra. Do , sn phm phi c bo qun nhit
thp (240C) hn ch nhng bin i bt li c th lm thay i mi, v v cc ch
tiu cht lng khc ca yoghurt. Cc vi khun lactic c trong yoghurt rt c li cho
qu trnh tiu ha thc n c th ngi. Ngoi cc gi tr dinh dng thng thng,
mt s nh khoa hc cho rng sa ln men yoghurt cn c chc nng lm chm qu
trnh lo ha v ko di tui th cho ngi s dng.
ko di thi gian bo qun v gim chi ph trong vic vn chuyn, bo qun
sn phm, ngi ta c th s dng qu trnh thanh trng hoc tit trng UHT trong quy
trnh cng ngh sn xut mt s dng yoghurt. Khi , nhm vi khun lactic v cc
VSV nhim vo sn phm s b tiu dit hoc c ch. Yoghurt ung dng lng qua x
l tit trng UHT c th bo qun nhit phng.
Tuy nhin mt s quc gia hin nay khng cho php s dng nhit cao tiu
dit hoc c ch nhm vi khun lactic trong sn phm nhm gi li nhng gi tr cho
sn phm yoghurt v nhng li ch do nhm vi khun lactic mang n cho ngi s
dng.
3.3. Nguyn liu trong san xut yoghurt
Yoghurt c th c sn xut t sa ti, sa bt, sa c c, sa hon nguyn
hoc sa ti ch. Sa ti s dng trong sn xut yoghurt phi c cht lng tt, cc
yu cu quan trng cho nguyn liu sa ti nh sau:
- Tng s t bo VSV trong sa cng thp cng tt
- Khng cha th thc khun
- Khng cha khng sinh
- Khng cha cc enzyme
- Khng cha d lng ha cht c ngun gc t qu trnh ty ra v v sinh
dng c hoc thit b ng sa
Hm lng cht bo trong sa s c hiu chnh trong qu trnh chun ha
170

ph hp theo yu cu ca sn phm. Hm lng cht kh khng thp hn 8,2% (theo

quy nh ca WHO/FAO). Khi tng hm lng cht kh trong sa nguyn liu, c
bit l tng hm lng casein v protein huyt thanh sa s lm cho cu trc khi ng
tr nn bn v n nh hn, trnh c hin tng tch huyt thanh trong sn phm
yoghurt truyn thng.
tng v ngt cho yoghurt, ngi ta b sung ng (glucose, saccharose)
vo sa trong qu trnh ch bin. ng c th c b sung trc tip hoc di dng
puree tri cy i vi nhng sn phm dnh cho ngi n king, cc nh sn xut s
dng cht to ngt, thng dng nht l aspartame.
Tri cy cc loi nh thm, du, sri, toc b sung vo yoghurt thng
di dng puree. C hai dng puree: puree t nhin (khng c b sung thm ng) v
puree c b sung thm ng. Hm lng ng trong puree thng chim 50 55%.
Mt s sn phm yoghurt cn c b sung thm hng liu v cht mu trong
qua trnh sn xut. Tu theo tnh hnh ca mi quc gia m danh mc cc ph gia
nguyn liu v mu c php s dng trong ch bin thc phm vi liu lng ti a
quy nh c th s khc nhau.
i vi mt s sn phm, ngi ta c s dng cht n nh yoghurt c c
cu trc, nht theo yu cu. Cc cht n nh thng s dng l gelatin, pectin,
agar-agar chng l nhng cht a nc v c th lin kt vi nc. Loi cht n
nh v hm lng s dng ti u cho tng sn phm s c xc nh bng phng
php thc nghim.
3.4. Quy tri nh cng ngh san xut sa chua yoghurt
3.4.1. S quy trnh tng qut san xut sa chua yoghurt
Quy tri nh cng ngh san xut yoghurt thay i phu thuc vao dang san phm va
mc gia tri cac chi tiu cht lng cn at , khi qut v s quy trnh cng ngh sn
xut mt s dang yoghurt c trnh by trong hi nh 5.10.
3.4.2. Thuyt minh quy trnh cng ngh
a) Chun hoa
Mc ch: l hiu chnh hm lng cht bo ca nguyn liu , m bo hm
lng cht bo cho sn phm yoghurt, thng hm lng cht bo trong sn phm
yoghurt dao ng trong khong 0.53.5%.
Nguyn tc chun ha:
- i vi nguyn liu c hm lng cht bo thp ta b sung cream. Phng
php tnh t l phi trn nh sau:
Gi : - M (kg) l khi lng sa vi hm lng cht bo C
% cn phi trn
(A>C>B);
- M1 (kg) l khi lng cream vi ham lng cht beo A%;
- M2 (kg) l khi lng sa vi ham lng cht beo B%.
Ta co:
M1

M (C B)
, (5.3);
A B

M2

M ( A C)
, (5.4);
A B

M M1 M 2

(5.5).

V d : cream co ham lng cht beo 40%, sa nguyn liu co ham lng cht
bo 3%. Cn phi trn cream va s a nguyn liu theo ty l bao nhiu co c
171

100kg sa vi ham lng cht beo 3,5%?

Ta co: M = 100kg; A = 40%; B = 3%; C = 3,5%
Thay cac gia tri trn vao cng thc (5.3) v (5.4), ta c:
M1
M2

M (C B) 100 (3,5 3)

1,35 kg
A B
40 3

M ( A C ) 100 (40 3,5)

98,56 kg
A B
40 3

Vy ta cn b sung 1,35 kg cream 40% cht beo vao 98,56 kg sa 3% cht beo
thu c 100kg sa vi ham lng cht beo 3,5%.
- Trng hp sa nguyn liu co ham lng cht beo cao , ta co th b sung sa
gy hoc s dun g qua tri nh ly tm tach bt cht beo khoi sa
. Trong cac dy
chuyn san xut hin ai , qu trnh tch v hiu chnh lng cht bo trong sa c
thc hin hoan toan t ng . u tin, sa giau beo se c bm vao my ly tm hot
ng lin tuc, khi o hai san phm la sa gy va cream c thoat ra . Hm lng cht
bo trong hai sn phm ny ph thuc vo ch hot ng ca my ly tm
. Tip
theo, mt phn cream se c phi trn t r lai vi sa gy ham lng cht beo
trong hn hp at ung gia tri yu cu . Phn cream d se a i x ly tip hoan
thin san phm cream.
b) Hiu chi nh ham lng cht kh
Theo Bourgeois va Larpent (1989), tng l ng cht kh ti u cho qua tri nh ln
men trong san xut yoghurt la t 1416%. Thc t , mi nha san xut se chon mt gia
tr thch hp cho sn phm ca mnh . Thng thng, sa ti co ham lng cht kh
khong 11,512,7%. tng ham lng cht kh trong sa ti , chun bi cho qua
trnh ln men, ta co th chon mt trong nhng giai phap thng dung di y :
- C c sa trong iu kin chn khng lam bay hi i mt lng nc nht
i nh. Th ti ch sa sau qua tri nh c c thng giam t 1020%. Khi o , tng lng
cht kh trong sa se tng t 1,53,0%.
- B sung thm bt sa gy vao sa ti , hm lng bt sa gy s dng thng
khng cao hn 3% so vi khi lng sa ti.
- B sung thm sa c c vao sa ti.
- X ly sa gy bng phng phap siu loc trn thit bi mng lc
(membrane).
Dng sn phm khng qua mng thot ra t thit b siu lc c hm lng cht kh
cao se c s dung b sung vao sa ti.
Ty thuc vo ngun nguyn liu v thit b sn c m mi nh my s chn mt
gii php thch hp cho vic hiu chnh tng hm lng cht kh trong nguyn liu
sa ti.
c) Bi kh
Hm lng cht khi hoa tan trong sa nguyn liu cang thp cang tt . Khi o ,
hiu qua cua cac qua tri nh ng hoa va thanh trung se tng , cc hp cht bay hi c
mi kh chu trong sa s c tch b v cht lng sn phm yoghu rt se tt hn.
Nu cac nha may b sung bt sa gy vao sa ti hiu chi nh ham lng cht
kh, s khuy trn hn hp se lam gia tng lng khi hoa tan trong sa . Khi o, trong
quy tri nh san xut bt buc phai co qua trnh bi kh.
172

Sa nguyn liu

Chun hoa
Hiu chi nh
Bi kh
Vi khun
lactic thng
mi dng kh

ng ha
X ly nhit

Hot ha

Cy ging

Phi trn

Ln men

Ln men

Bao gi

Lm lnh

Phi trn

Ln men

Phi trn

Lm lnh

Bao gi

Bo qun
lnh

Bo qun
lnh

Yoghurt
truyn
thng

Yoghurt
dng
khuy

ng ha

Thanh trung

ng ha

Lm lnh

ng ha

Tit trung UHT

Bao gi

Bao gi v
trng

Bao gi v
trng

Bo qun
lnh 23 tun

Bo qun
lnh 1 thng

Bo qun vi
thng

Yoghurt
ung

Hnh 5.10. Quy tri nh cng ngh tng qut san xut yoghurt
173

d) ng ha
Mc ch ca qu trnh ng ha l gim kch thc cc cu m , phn b chung
ng u, trnh hin tng ni ln ca cc cu m , nhm tranh hin tng tach pha
ca cht bo xy ra tr ong qua tri nh ln men sa , lm tng ng nht cho sn phm .
ng thi ci thin trng thi ca yoghurt.
Thng thng , ng hoa c thc hin ap lc 200250bar, nhit sa t
60700C. Trong quy tri nh cng ngh san xu t yoghurt co ham lng cht beo thp , cc
nh sn xut khng nn b qua giai on ng ha sa nguyn liu . Qu trnh ng
ha s nh hng tt n cu trc micelle trong sa v ci thin cu trc gel ca
yoghurt thanh phm.
e) X ly nhit
Mc ch ca qu trnh x l nhit l tiu dit hoc c ch n mc ti a h vi
sinh vt va cac enzyme co trong sa , c bit la cac whey protein . Nh o , trong qua
trnh ln men lactic , khi ng c hi nh thanh vi cu truc n i nh , hn ch s thot
huyt thanh ra khoi cu truc gel khi bao quan yoghurt .
Theo Bylumd Gosta (1995), o la do -lactoglobulin thanh phn chi nh trong
whey protein a tng tac vi casein trong cu trc micelle lm ci thin cu trc
khi ng cua yoghurt.
Qu trnh x l nhit thng c thc hin trong thit b trao i nhit dng bn
mng hoc ng lng. Ch x ly la 90950C trong 35 pht.
f) Cy ging vi sinh vt va chun bi ln men
* Chun bi chung vi sinh vt
Trong san xut yoghurt , ngi ta s dung nhom vi khun lactic ln men ng
hnh. Hai loai ph bin nht la
Streptococcus thermophilus v Lactobaccillus
bulbaricus. Trong thc t, chng c th sng cng sinh vi nhau . Thng thng ty l
gia cu khun va trc khun trong canh trng ging la 1/1 hoc 2/1. Tuy nhin, t l
ny c th thay i ph thuc vo hot tnh ca chng s dng v nhng
yu cu v
ch tiu cht lng ca sn phm. Khi dung chung bt thng mai ngi ta cy chuyn
tip mt vai ln tng hoat ti nh cua chung va rut ngn thi gian ln men trong san
xut. Thng thng, t chung bt se cy ln 1 (chng u ) ri cy tip ln 2 (chng
th hay chung trung gian) v cy ln 3 (chng s dng). Thi gian cy ln lt la 810
gi, 68 gi va ln 3 khong 34 gi.
Chun bi chung la mt khu rt quan trong , quyt i nh cht lng cua cac san
phm sa ln men. Yu cu phai tun thu mt cach nghim ngt cac bc va thc hin
trong iu kin v trung.
Quy tri nh chun bi men ging c thc hin theo cac bc sau : Sa ti (hoc
sa bt hon nguyn) X ly nhit, lm ngui n nhit ln men Cy ging
Ln men Lam lanh Bao quan.
Sa dung lam mi trng phai co cht lng cao , tng s vi khun thp , khng
c cht khng sinh , khng co cht ty ra . Thanh trung nhit 90950C trong thi
gian 1530 pht, nhm tiu dit hoan toan , loi tr cc cht km hm , bin ti nh
protein, loi b oxy ha tan . Sau khi thanh trung , sa c lam ngui n nhit ln
men 40450C
rt ngn thi gian ln men v tit kim lng ch phm VSV cn dng , cc
nh my sn xut thng hot ha ging trn mi trng c pha ch t bt sa gy .
174

Hm lng cht kh trong mi trng hot ha dao ng t 912%. Trc khi hoat
ha ging , mi trng cn phai c thanh trung
90950C trong thi gian 3040
pht. Nhit hoat hoa c duy tri 430C. Qu trnh c xem l kt thc khi
chua canh trng at 85900D
Ging vi khun lac tic sau khi hoat hoa , c cy vao bn cha sa nguyn liu
(trng hp san xut yoghurt truyn thng ) hoc bn ln men (trng hp san xut
yoghurt dang khuy hoc yoghurt ung ) vi ty l ti thiu la 0,5% v ti a l 7%
(v/v). Sau qua tri nh nhn ging hoc hoat hoa ging , nu cha s dung ngay , ta cn
lm lnh ging hn ch s gia tng chua ca canh trng . Vic tng nhanh
chua cua canh trng ging se c ch hoat ti nh ln men cua vi khun lactic . Trng
hp ging c s dung trong 6 gi tip theo, ta chi cn lam lanh canh trng v nhit
10120C. Nu thi gian bao quan ging dai hn 6 gi, nhit canh trng nn
duy tri 50C. Cn chu y la kh i tin hanh cy ging , ta nn cho canh khuy cua thit bi
hot ng trong khong thi gian nht nh phn b u cc t bo vi khun lactic
trong mi trng sa. Nh o, qu trnh ln men s din ra nhanh v ng u hn .
* Bo qun chng vi sinh vt
Trong trng hp chung dang bt (c sy theo phng phap thng hoa ) th
c th bo qun c kh lu. Nhc im la phai hoat hoa ri mi s dung.
Gn y , xu hng dung chung concentrat lnh ng (frozen concentrate ) nh
chng th (chng trung gian) hoc cy trc tip vao sa kha ph bin . u im c ban
ca chng lnh ng ny l rt an ton
, thun tin va kinh t
(c 70ml chung
concentrat u lam men cho 500 lt men ging). Khi bao quan chung VSV cn am bao
ung s lng, nhit . Lng chung VSV con phu thuc vao ty l gia vi khun tao
acid lactic va vi khun tao hng vi . T l ny s nh hng ti mi v ca sn ph m.
* Chun bi sa trc khi ln men (hnh 5.11)

Hnh 5.11. S m hnh thit b chun bi sa trc khi ln men

1. Thng cn bng; 2. Thit bi trao i nhit; 3.Thit bi bc hi chn khng;
4.Thit bi ng hoa; 5. Thit bi lu nhit

T thung cn bng 1, sa c bm vao ngn hoan nhit th nht cua thit bi

trao i nhit 2, nng nhit cua sa ln 700C va sau o ln 900C ngn hoan nhit
th 2. Sa nong c a qua thit bi bc hi chn k hng 3 gim 1020% lng
nc, tc la tng ham lng cht kh ln t 1,53,0%. Ngi ta co th iu chi nh ham
lng nc bc hi bng cach thay i nhit cua sa , tc tun hoan trong thit
b bc hi cng nh chn khng cua no .
175

Ngi ta co th tn dung nc loai ra t sa nng nhit cua sa nguyn

liu vao. T thit bi bc hi chn khng , sa c a vao thit bi ng hoa 4 vi ap
sut 200250bar. Sa a ng hoa quay tr lai thit bi trao i nhit 2 thanh trng
90950C va gi thit bi lu nhit 5 vi thi gian 35 pht. Tip o sa c lam
ngui bng nc lanh n nhit ln men thi ch hp.
g) Ln men
Thi gian ln men phu thu c vo nhiu yu t nh loi vi khun , lng chung
VSV,... c th ko di khong t 320 gi. iu quan trong nht la gi nhit ung
v n nh . Trong qua tri nh ln men , vi khun phat trin rt nhanh va se ln men
lactose thanh acid lactic . Cc vi khun to cht thm s cho cc sn phm nh
diacetyl, acid acetic, propionic, aldehyt, ethanol, este, CO2... Nhit ln men cua mt
sn phm l nhit thch hp nht cho loi vi khun no pht trin. Khi chung la
hn hp cac vi khun thi nhit thi ch hp phu thuc vao ty l gia cac loai vi khun
o. Hnh 5.12 minh ha cho vic chn nhit ln men ti u ca sa chua.
Chng sn xut yoghurt gm Streptococcus thermophilus v Lactobaccillus
bulbaricus. Kinh nghim cho thy sa chua se at tiu chun tt nht
(pH, mi v ,
hng thm) khi ty l cocci /bacilli la 1/1 hoc 2/1. Khi ty l bacilli cao hn cocci se
dn ti sa chua co mui chua do acid qua cao.
Nhn vo hnh 5.12 ta thy 400C t l cocci/bacilli = 4/1 trong khi 450C th
t l l 1/2. Nhit ti u ln men sa chua l 42430C.
Khi kt thuc qua tri nh ln men , chng sa chua c lm lnh ngay xung 50C
v bo quan n khi s dung.

40
Ln men

41

42

43

44

45

T0

Hnh 5.12. nh hng ca nhit ln men n t l cocci/baccilli trong

iu kin t l chng v thi gian ln men khng thay i
Streptococcus thermophilus

Lactobaccillus bulbaricus

k) Lm lnh, chn v bo qun

Sau khi ng tu, yoghurt c lam lanh va u chi n 460C i t nht la 6 gi. y la
giai oan rt quan trong tao cho san phm co mi, v v trng thi cn thit . Ch sau
khi kt thuc qua tri nh nay ngi ta mi co c sa chua thanh phm . Ty tng loi
yoghurt, sn phm sau khi ln men c th l sn phm cui cng (yoghurt truyn
thng) nhng cng c th c tip tc ch bin qua mt s cng on tip theo
(yoghurt khuy, yoghurt ung,...). Sa chua c bao quan 460C vi thi gian thi ch
hp cho tng loai.
Theo TCVN 7030, sn phm yoghurt sau khi bao gi trong bao b chuyn dng
cho thc phm, c bo qun nh sau:
176

- i vi sn phm yoghurt qua x l nhit: bo qun ni kh, sch, thong

mt, nhit thng, thi gian bo qun khng qu 04 thng tnh t ngy sn xut;
- i vi sn phm yoghurt khng qua x l nhit: bo qun sn phm nhit
nh hn 100C, thi gian bo qun khng qu 30 ngy tnh t ngy sn xut.
3.4.3. S dy chuyn san xut mt s loi yoghurt
a) S dy chuyn san xut yoghurt truyn thng
Sau khi sa c chun bi ln men nh s hi nh
5.11, i vi sn phm
yoghurt dng tnh c thc hin theo s m hnh thit b hi nh 5.13.

Hnh 5.13. S m hnh thit b san xut yoghurt truyn thng

6. Thng cha; 7. Thng trung gian; 8. Thng cha hng liu; 9. B phn trn;
10. Thit bi ong goi; 11. Phng ln men.

Sa c bm vao thung trung gian 7, chng VSV c chun b t thng 6 v

hng liu t thung 8 c phun trn ng ng cung vi sa qua b phn phi trn
9, mi trng sa se c ao trn u va gia nhit ln n 43450C ri a qua thit
b rt vo bao b , ong np 10. Cc thit b u lm vic trong iu kin v trng
trnh nhim VSV t mi trng bn ngoai vao sa. Hin nay, ngi ta thng s dung
loi bao b nha khi lng sn phm 200g/1 bao bi cho loai yoghurt truyn thng .
Tip theo, cc bao b cha hn hp sa v ging vi khun lactic c a vo
phng ln men 11. Nhit ln men ti u thng la 42430C. Mc du sa c ng
trong cac bao bi ki n nhng phong ln men phai lun c v sinh sach se . Ngi ta s
dng khng kh v trng c qua h thng vi lc membrane thng kh cho phng ln
men.
Thi gian ln men phu thuc vao chung vi khun s dung , trng thi sinh l ca
ging va yu cu v chua cua yoghurt thanh phm . Trn mi trng sa , thi gian
th h cua Streptococcus thermophilus v Lactobaccillus bulbaricus khong 2030
pht. Thng thng, qu trnh ln men kt thc sau 2,53,0 gi. chua yoghurt t
70800D.
Tip theo, ta cn lam lanh mi trng ln men n i nh cu truc gel cua san
phm, ng thi lam chm tc sinh tng hp acid lactic cua vi khun . Cc bao b
cha yoghurt se c a vao phong lam lanh a yoghurt v nhit
18200C
0
trong vong 3040 pht. Cui cung, ta ha nhit yoghurt xung 4 C va bao quan san
phm trong kho lanh nhit 240C. Nhit nay co vai tro quan trong trong vic
n nh cu trc gel ca yoghurt , trnh hin tng tch huyt thanh sa trong sn
phm.
177

 cc nh my sn xut yoghurt truyn thng vi nng sut ln , ngi ta s dung

dy chuyn thit bi hoat ng lin tuc . Sa ti a cy ging vi khun c bm vao
my rt , tip theo cac bao bi cha hn hp sa ging vi khun c i qua may
ong np ri ln h thng bng tai i vao phong ln men
. Thi gian lu ca chng
trong phong ln men la 2,53,5 gi. Sau o , cc bng ti s tip tc a chng vo
phng lm lnh h nhit t gi tr yu cu ri i n kho lnh bo qun .
i vi sn phm yoghurt truyn th ng co b sung hng liu , trn h thng
ng ng vn chuyn sa t bn cy n may rot vao bao bi va ong np , ngi ta se
b sung phu gia vao . Lng phu gia b sung c xac i nh bng phng phap thc
nghim.
b) S dy chuyn san xut yoghurt dang khuy
Sau khi sa c chun bi ln men nh s hi nh
5.11, i vi san phm
yoghurt dang khuy c thc hin theo s m hnh thit b hi nh 5.14.
Sa c bm vao thung trung gian 7, chng VSV c chun b t thng 6
c chuyn vao thung 7. Sau khi c ao trn cho ng u , yn cho ti khi sa
ng tu hoan toan . Vi lng chung la 3%, thi gian ln men thng keo dai 2,53,0
gi, khi qua tri nh ln men kt thuc (pH canh trng giam xung con 4,24,6 ty thuc
vo tng loi sn phm ), cn thit sa c lam lanh ngay xung 200C nh thit bi 8
h nhit t 430C xung 15220C. Tng thi gian ha nhit cho toan b khi
sn phm trong bn ln men l 2030 pht. Tip theo, sn phm c a qua thng
tm cha ch rt 9 ri sau o qua may rot 12. Nu la sa hoa qua thi vic b sung mt
qu, hng liu, cht mau , cht n i nh , t hng 10 s c bm vo ng ng
trn vi sa b phn 11 trc khi vao may rot 12. puree va cac phu gia khac
phn b u trong toan b khi san phm , ngi ta phai ti nh tc thi ch hp cho hai
bm hoat ng: mt bm cho yoghurt va mt bm cho hn hp puree va phu gia .

Hnh 5.14. S m hnh thit b san xut yoghurt dang khuy

6. Thng cha chng VSV; 7. Thit bi ln men; 8. Thit bi lam lanh; 9.Thng trung gian; 10. Thng
cha hng liu (mt qua); 11. Thit bi trn; 12. Thit bi ong goi

im khac bit c ban gia yoghurt dang khuy so vi yoghurt truyn thng la
qu trnh ln men c thc hin trong thit b hnh tr dung tch ln v c cnh
178

khuy. Chnh v vy m yoghurt dng khuy khng gi c hon ton cu trc gel
ca khi ng t c hnh thnh trong qu trnh ln men lactic nh sn phm yoghurt
truyn thng . Cn chu y la san phm yoghurt dang khuy lun
c b sung thm
puree trai cy va mt s phu gia khac .
c) S dy chuyn san xut yoghurt ung
Qu trnh ln men sn xut yoghurt ung cng c thc hin trong thit b ln
men tng t yoghurt dang khuy. Khi kt thuc ln men, ngi ta tin hanh khuy trn
ph v cu trc gel ca khi ng ri lm lnh yoghurt v
18200C, sau o bm
vo bn cha tm. Tip theo, ta b sung thm ng, cc ph gia nh hng liu , cht
mu vo yoghurt ri tip tuc khuy trn hn hp.
Yoghurt ung co th bao quan nhit thp (240C) hoc nhit phong ,
tng ng vi iu kin bao quan ta co cac quy tri nh x ly tip c trnh by trn s
hnh 5.15.
4
2

Cht thm
Cht n i nh

5
1
4
2

Sa
4
1

3
5

Hnh 5.15. S m hnh thit b san xut yoghurt dang ung

1.Thit bi ng hoa; 2.Thit bi trao i nhit; 3.Thit bi tit trung;
4.Thit bi tam cha ch rot; 5.Thit bi rot.

- Quy tri nh 1(A): hn hp yoghurt v cc ph gia c a vo thit b ng ha

1. Mc ch ca qu trnh ng ha l lm gim kch thc ht bo
, phn b u
chng trong sn phm , ph v cu trc gel ca khi ng , gim nht v tn g
ng nht cho san phm . p lc ng ha c th thay i t 50200 bar. Tip theo,
sn phm c lm lnh v 200C thit bi 2, ri a vao thung cha 4 sau o san
phm c a n thit bi rot va ong np 5. Thi gian bao quan san phm t 23
tun nhit 240C.
- Quy tri nh 2 (B): hn hp yoghurt va cac phu gia c a vao thit bi thanh
trng dng bn mng hoc ng lng 2, ri i vao thit bi ng hoa v trung 1. Sau khi
c lam ngui , sn phm c a vo cha trong thng cha 4, ri vao thit bi rot
v ng np trong iu kin v trng 5. Do qua tri nh thanh trung khng th tiu dit
c toan b h vi khun lactic trong yoghurt nn san phm
phi c bo qun
0
nhit thp (24 C). Thi gian bao quan co th keo dai n 12 thng.
179

- Quy tri nh 3 (C): i vi nhom san phm bao quan nhit phong , ngi ta s
dng phng php tit trng UHT tiu dit ton b h VSV c trong sn phm .
Quy tri nh x ly nh sau : hn hp yoghurt va cac phu gia c bm vao thit bi ng
ha 1, ri vao thit bi tit trung UHT 3. Thng thng, ngi ta s dung phng phap
gia nhit gian tip trn thit bi trao i nhit ban mong hoc ng lng . Trong iu kin
v sinh san xut tt va sa nguyn liu at cac chi tiu v vi sinh . Sn phm ch cha
vi khun lactic va khng bi nhim cac VSV khac . Ta co th s dun g ch tit trung
nhit thp 1101150C trong thi gian 57 giy. Tip theo, yoghurt c lam ngui
ri i thung cha 4, ri vao thit bi rot , ong np san phm 5. Khi o ngi ta co th
bo qun sn phm nhit phng, ni thoang mat, thi gian bao quan t 36 thng.
Hin nay , cc sn phm yoghurt ung trn th trng thng c ng trong
cc bao b giy.
d. S dy chuyn san xut yoghurt ng lnh
Sa chua ng lnh c th c sn xut theo hai cch. Hoc l sa chua
c trn vi kem hoc ch trn sa chua c ln men, trc khi tip tc ch bin.
Sa chua ng lnh c th c chia thnh loi mm (soft-served) v loi ng lnh
cng (hard frozen). S m hnh thit b sn xut yoghurt ng lnh c trnh by
hnh 5.16.

Hnh 5.16. S m hnh thit b san xut yoghurt ng lnh

A. Sn xut yoghurt; B. Kem cng; C. Kem mm; D. Kem mm UHT
1.Thit bi trn; 2.Thit bi thanh trng; 3.Thng cha; 4.Thit bi ln men; 5.Thit bi lm lnh; 6. Thng
cha b; 7.My lm lnh ng; 8. Thng cha cht thm; 9. T ng; 10. To hnh; 11.Bao gi; 12.
Tit trng UHT; 13.Bao gi v trng; 14.My kem ti ca hng bn l.

180

Nguyn liu c trn u trong thng cha 1, sau a sang thit b thanh
trng 2, sau khi ln men, lm lnh, sa ln men c b sung thm b, kem, sau
c th theo cc quy trnh:
- Quy trnh sn xut kem cng (B): b sung thm cht thm, ri a vo thit b
lm lnh ng 7, sau cha trong t ng 9, c th to hnh em i tiu th, ging
nh kem. Hoc a vo my to hnh rt hp 10, sau a i tiu th.
- Quy trnh sn xut kem mm (C): a vo bao gi trong thit b 11, ri vn
chuyn ti cc ca hng bn l.
- Quy trnh sn xut kem mm UHT: tit trng UHT trong thit b 12, sau bao
gi, ri vn chuyn ti cc ca hng bn l.
Loi sa chua ng lnh mm v cng c thnh phn c bn khc nhau, c
trnh by trong bng 5.14
Bng 5.14. Thnh phn c bn ca sa chua ng lnh
Thnh phn, %
Loi mm
Loi cng
Cht bo
4
6
ng
1114
1215
MSNF (Milk Solids Not Fat)
1011
12
Cht n nh, cht nh ha
0,85
0,85
Nc
71
66
e)Sn xut yoghurt c c
Sau ln men, yoghurt c c c nhm gia tng nng , ng thi whey c
tch bt ra khi khi ng, ri lm lnh. Nguyn tc sn xut tng t nh sn xut
phomat. Ch c s khc chng vi sinh vt s dng. Sa chua c c c th coi l loi
sa chua khng t nhin.
3.5. anh gia cht lng yoghurt
Ngi ta anh gia cht l ng yoghurt thng qua ba nhom chi tiu c ban :
Ch tiu cm quan: cu truc, mu sc, mi v
Ch tiu ha l: tng ham lng cht kh, hm lng cht bo, chua,
Ch tiu vi sinh: tng s t bao vi khun lactic va cac VSV nhim khac
i vi nhm sn phm yoghurt khng qua x l nhit sau qu trnh ln men , h
vi khun lactic trong yoghurt co th gy ra nhng bin i lam anh hng n cht
lng san phm trong qua tri nh bao quan.
Theo TCVN 7030, cht lng ca sa chua yoghurt c c th hin bng cc
ch tiu cm quan, ch tiu l ha, ch tiu vi sinh vt, hm lng cc cht nhim
bn, c th nh sau:
- Cc ch tiu cm quan bao gm cc ch tiu v mu sc, mi, v v trng thi,
c quy nh trong bng 5.15.
Bng 5.15. Ch tiu cm quan ca sa chua
Tn ch tiu
1. Mu sc
2. Mi, v
3. Trng thi

Yu cu
Mu trng sa hoc mu c trng ca ph liu b sung
c trng cho tng loi sn phm
Mn, c st
181

- Cc ch tiu l ha c quy nh trong bng 5.16

Bng 5.16. Cc ch tiu l ha ca sa chua
Tn ch tiu

Mc yu cu
Sa chua

Sa chua tch
mt phn cht bo

Sa chua
gy

8,2

8,2

8,2

> 2,0

0,5 2
75140

< 0,5

1. Hm lng cht kh khng cha

cht bo, % khi lng, khng nh
hn
2. Hm lng cht bo, % khi lng
3. axit, 0T

- Hm lng kim loi nng ca sa chua c quy nh trong bng 5.17

Bng 5.17. Hm lng kim loi nng ca sa chua
Tn ch tiu
Mc ti a
1. Asen, mg/l
2. Ch, mg/l

0,5
0,5

3. Cadimi, mg/l
4. Thu ngn, mg/l

1,0
0,05

- Ch tiu vi sinh vt ca sa chua, c qui nh trong bng 5.18.

Bng 5.18. Ch tiu vi sinh vt ca sa chua
Tn ch tiu

Mc cho php
Khng x l
nhit

X l nhit

1. Tng s vi sinh vt hiu kh, s khun lc trong

1 g sn phm

104

10

2. Nhm coliform, s vi khun 1 g sn phm

10

3. Staphylococcus aureus, s vi khun trong 1 g

sn phm

4. E.Coli, s vi khun trong 1 g sn phm

5. Salmonella, s vi khun trong 25 g sn phm

6. Nm men v nm mc, s khun lc trong 1 g

sn phm

10

- c t vi nm ca sa chua : Aflatoxin M1 khng ln hn 0,5 g/l.

4. CNG NGH SAN XU T SA CHUA LN MEN KEFIR
4.1. Gii thiu v sa chua ln men kefir
Sa ln men kefir la mt san phm co t r t lu. Sn phm ny bt ngun t vng
ni Kapca . Nguyn liu san xut kefir co th la sa d , sa cu hay sa bo . Sa
chua kefir c san xut nhiu nc trn th gii . Nga la nc co bi nh qun u
ngi cao nht 5lt/ngi/nm.
182

Sa chua kefir co trang thai ng nht , c va phai , c v chua (pH 4,34,4)

v c mi thm t nhin ca men kefir.
Mt s sn phm sa ln men kefir c m t hnh 5.17.

Hnh 5.17 Mt s sn phm sa ln men kefir

4.2. Nguyn liu san xut sa chua ln men kefir
Sa: c th s dng sa d, sa cu hoc sa bo san xut kefir . Yu cu
chung la sa khng cha khang sinh va at cac mc chi tiu v VSV .
H VSV: trong san xut kefir , ngi ta s dung t hp ging VSV di dang hat
kefir. Cc ht kefir c mu t trng n vang nhat, hnh dng khng n nh v thng
kt chum vi nhau tao dang tng t hoa sup l vi ng ki nh trung bi nh 1520mm
(hnh 5.18 v 5.19), nm kefir khng tan trong nc va hu ht cac dung mi . Khi tha
vo sa nm kefir thm nc sa v tr nn c mu trng c .

Hnh 5.18. Hnh dng ca nm kefir

Hnh 5.19. Nm men v acid lactic ti b

mt ca mt ht kefir

Nm kefir cha cac protein (chim khoang 30% tng cht kh ), polysacharide
(2550%) v hn hp cc dng vi khun (vi khun ln men lactic , vi khun tao mui
thm) v nm men . Nhm vi khun lactic lactobacilli chim khoang 6580% tng s
VSV trong hat kefir . Chng gm loi a m v a nhit , thc hin qua tri nh ln men
lactic theo s ln men ng hnh ln d hnh . Nhm vi khun lactic Lactobacilli
chim 20% tng s t bao.
Ring nm men chim 510% tng s VSV trong hat gm nhng loai ln men
c ln khng ln men ng lactose. Cc loi nm men ln men c ng lactos e
thng c ti m thy tai cac vi tri gn b mt hat kefir . Ngc lai, cc loi nm men
khng ln men c ng lactose c ti m thy tai cac vi tri su bn trong tm hat .
Cc loi vi sinh vt c trong nm kefir c trnh bay trong bang 5.19.
183

Bng 5.19. Cc vi sinh vt c trong ht kefir (Oberman H va cng s , 1998)

Lactobacilli

Cocci

Nm men

L.brevis

L.lactis ssp lactis

Kluyveromyces lactis

L.cellobiosus

L.lactis ssp lactis var

diacetyllactis

K.marxianus ssp.
bulgaricus

L.acidophilus

S. thermophilus

K.marxianus ssp.
marxianus

L.kefir

S.filant

S.globosus

L.casei
ssp.alactosus

S.durant

S.florentinus

L.casei
ssp.rhamnosus

Leuc.mesenteroides ssp
dextranicum

Candida kefir

L.helveticus

Leuc.mesenteroides ssp
cremoris

C.pseudotropicalis

L.delbrueckii ssp
lactis

Torulaspora delbrueckii

Trong qua tri nh ln men, cc vi khun lactic to ra acid lactic, cn cc t bo nm

men lai tao ra ru va CO 2. Protein bi phn giai mt phn do qua tri nh tr ao i cht
ca nm men m kt qu lm cho kefir c mi rt c trng ca nm men . Nm kefir
c cu trc c nh , l mt c th sng nn nm kefir pht trin , trng thanh, phn
chia va di truyn cho th h sau.
4.3. Quy trnh cng ngh sn xut sa chua kefir
4.3.1. S quy tri nh cng ngh san xut sa chua kefir
S quy trnh cng ngh sn xut sa chua kefir c m ta hi nh 5.20.
4.3.2. Thuyt minh quy trnh cng ngh
a) Chun hoa
Qu trnh chun hoa nhm hiu chi nh ham lng cht beo trong sa nguyn liu .
Sn phm kefir c hm lng cht bo dao ng t 0,56%, thng thng 2,53,5%.
Qu trnh ny c thc hin tng t nh trong quy trnh sn xut sa ln men
yoghurt.
b) ng ha
ng ha c thc hin ngay tip theo sau qu trnh chun ha , nhm mc ch
lm gim kch thc cc cu bo chng phn tn u trong sa . Ch ng hoa
thng s dung: p lc 175200bar, nhit sa khi vao thit bi 65700C.
c) Thanh trung
Mc ch: qu trnh thanh trng nhm tiu dit h VSV v enzyme c trong sa ,
lm bin tnh mt phn cc protein trong sa ci thin cu trc cho sn phm .
Tin hnh: thanh trung nhit 90950C, trong thi gian la 5 pht.
184

Sa nguyn
liu

Chun hoa

Sa gy

ng ha
175200bar, 65750C

Thanh trung
90950C/3045
pht

A
Thanh trung
90950C/5 pht

Lm ngui
22240C

Lm ngui
22250C

Ln men
5% nm kefir/20h

Ra nm kefir

Ln men
23% nm

Lc

Nm kefir

kefir/12h
Lm lnh
14160C

chn
14160C/12h

Cn

Chng nm kefir

Bo qun
-100C

Lm lnh
580C

ong goi

Bo qun lnh
Hnh 5.20. S quy tri nh cng ngh san xut sa chua kefir
185

d) Cy ging
Qu trnh chun b ging VSV ln men sa chua kefir c m t hnh 5.21.
Sa ti/sa gy/
sa hoan nguyn

Thanh trung
Ging
VSV
Ht kefir
X ly

Cy ging
Nhn ging
Lc th

Ht kefir
Ging VSV
cho san xut
Hnh 5.21. S qua tri nh nhn ging VSV trong san xut sa ln men kefir
Mi trng chun bi ging co th la sa ti hoc sa hoan nguyn . Hm lng
cht kh trong mi trng khoang
1112%. u tin , thanh trung mi trng
0
9095 C trong thi gian 3045 pht. Thi gian thanh trung keo dai nhm v hoat
enzyme va c ch n mc ti thiu s co mt ca cc VSV l trong mi trng
gip cho ging pht trin tt v khng b nhim tp . Tip theo , mi trng se c
lm ngui v 22240C chun bi cy ging.
Ngi ta s dung cac hat kefir cy vao mi trng . Lng ging cy ban u
t 3,55,0% ( theo khi lng ). Qu trnh nhn ging c thc hin nhit
23250C. Do hat kefir co ki ch thc kha ln , chng thng b chm xung di y
thit bi , nn vic khuy trn mi trng t rong qua tri nh nhn ging la cn thit . Thng
thng, ngi ta khuy ao mi trng trong thi gian 1520 pht sau mi 25 gi.
Qu trnh nhn ging c xem l kt thc khi pH mi trng gim xung cn
4,5.
Tip theo canh trng c em loc.
Cc ht kefir c a i x l bng cch ra chng trong nc v khun nhit
thp (6100C) loi b tp cht bm trn b mt ht . Ngi ta con dung sa gy
v trung ra hat.
Ht kefir qua ra sach c em bao quan trong nc v khun hoc dung
dch NaCl 0,9%. Khi cn nhn ging cho me san xut tip theo , s s dng tip cc ht
kefir trn nhn ging.
Dch thu c sau qu trnh lc th cha cc vi khun l actic va nm men . C th
s dung cy ging vao mi trng sa nguyn liu san xut kefir . Lng ging
186

cy t 35% (v/v). Nu sau qua tri nh nhn ging nh trn vn cha u th ti ch ging
cn dung, ta tip tuc nhn gi ng thm mt cp na . Khi o , ta se s dung lng ging
thu c t quy tri nh trn cy tip vao mi trng sa ti /sa gy hoc sa hoan
nguyn a qua thanh trung theo ty l 35% (v/v). Qu trnh nui cng c thc hin
230C, thi gian nui trung bi nh la 20 gi, cn kim tra gia tri pH cua canh trng
(gim xung cn 4,5) xc nh thi im kt thc qu trnh nui.
Nhn chung qu trnh chun b ging trong sn xut kefir kh phc tp , hin nay
cc nh sn xut c th s dng ging dng ng kh cy trc tip vo sa nguyn
liu trong qua tri nh ln men kefir.
e) Ln men, lm lnh, chn
Trong qua tri nh ln men kefir , vi khun lactic se chuyn hoa ng lactose thanh
acid lactic, mt s loai nm men s dung c ng lactose chuyn hoa lactose
thnh ethanol v kh CO 2. Trong di ch ln men cha hang trm san phm phu t hai
qu trnh ln men lactic v ethanol , chng c vai tr quan trng trong vic hnh thnh
nn hng vi san phm , ang chu y nht la cac acid hu c nh propionic
, acid
formic, acid succinic, cc hp cht d bay hi thuc nhm aldehyde v ru cao phn
t.
Nhit ln men thng c chn 23250C, thi gian ln men trung bi nh la
12 gi. Khi o, chua cua san phm at 851000Th. Tip theo, ta khuy trn di ch ln
men pha v cu truc gel cua khi ng tu va lam lanh , a di ch ln men v nhit
14160C, y la giai oan chun bi cho qua tri nh u chi n san phm .
nhit 14160C, tc trao i cht cua vi khun lactic va nm men bi chm
li. Tuy nhin, vic tn tht cac cu t tao hng thoat ra t di ch ln men c ng vi kh
CO2 l khng ng k . Mi v sn phm kefir c ci thin r nt trong qu trnh
chn. Thi gian u chi n kefir la
1214h. chua sn phm tip tc tng ln
0
110120 Th (pH tng ng 4,4).
f) Lm lnh
Khi qua trnh chn kt thc, ta tin hanh lam lanh san phm v 580C han
ch ti a cac hoat ng trao i cht cua h VSV trong kefir . Thng thng, cc nh
sn xut s dng thit b trao i nhit dng ng lng ng lm lnh.
Cn chu y la s khuy trn kefir phai lun c han ch vi khng khi xm nhp
vo sn phm d lm cho mt phn huyt thanh sa b tch lp ni ln trn b mt
kefir.
g) Rt sn phm v ng np
Qu trnh rt sn phm v ng np c thc hin trong iu kin v trng
hn ch cc VSV t mi trng xung quanh c th nhim vo sn phm .
Loi bao b ph bin cha kefir l bao b giy . Yu cu va cac c im cua
bao bi cha kefir tng t nh loai bao bi giy cha san phm sa.
4.4. anh gia cht lng kefir
anh gia cht lng kefir, ngi ta thng s dung cac chi tiu sau y:
- Ch tiu cm quan: mu sc, mi, v
- Ch tiu ha ly: chua, hm lng ethanol, hm lng CO 2 ha tan, tng ham
lng cht kh, cht beo,
- Ch tiu vi sinh vt: tng s vi khun, nm men
187

Thng thng chua cua kefir dao ng trong khoang 1101200Th; hm lng
acid lactic chim 0,80,9%; hm lng CO 2 ha tan 0,080,20%; hm lng ethanol
0,52,0%.
Sn phm phi c bo qun nhit khng ln hn 60C. Trong qua tri nh bao
qun, h VSV trong kefir vn tip tuc trao i cht vi mi trng . D nhit thp,
qu trnh trao i cht ca VSV s lm bin i dn cc ch tiu ha l ( chua, hm
lng ethanol) v cc ch tiu cm quan . Thi gian bao quan kefir ti a khoang 12
tun 460C.
5. CNG NGH SAN XUT PHOMAT
5.1. Gii thiu chung v phomat
Phomat (ting Anh la cheese, ting Phap la fromage) l mt sn phm rt giu
dinh dng c ch bin t sa . Theo phng phap san xut truyn thng , ngi ta
tin hanh ng tu casein trong sa, sau o tach khi ng thu c ch bin thanh
pho mat.
Hin nay trn th gii co hang nghi n loai phomat , cc sn phm pho mt khc
nhau v cu truc, mi, v, mu sc, cc ch tiu l ha v vi sinh.
Quy tri nh cng ngh san xut phomat cung rt a dang . Ngi ta co th s dung
cc nguyn liu sa v ging VSV khc nhau sn xut phomat .
Phomat c coi la san phm sa b nht , cha mt lng protein , cht beo
tng i cao nn sinh nng lng tng ng vi thi t ln (2.5004.500 kcal).
Cc protein, cht beo trong phomat u dang c th d hp thu , chng co y u cac
acid amin khng thay th , cc vitamin v cc cht khong.
phn loi phomat, c th da trn nhiu tiu ch khc nhau:
- Phn loi da vo gi tr MFFB (Moisture on Fat Free Basis): Hm lng nc
trong phomat thng c biu din thng qua ty l phn trm gia lng nc va
tng khi lng phomat a tr be o.
MFFB

Hm l-ng n-c trong phomat (g) x 100%

Tng khi l-ng phomat (g) - L-ng cht bo trong sn phm (g)

Da vao gia tri MFFB, ngi ta chia phomat thanh 5 loi (bng 5.20)
Bng 5.20. Phn loai phm phomat theo MFFB
Loi sn phm
Phomat rt cng

Gi tr MFFB (%)
< 41

Phomat cng

4956

Phomat ban cng

5463

Loi sn phm

Gi tr MFFB (%)

Phomat ban mm
Phomat mm

6169
> 67

- Phn loi da vo gi tr FDB (Fat on Dry Basis): Lng cht beo trong
phomat thng c biu din thng qua ty l phn trm gia lng cht beo va tng
lng phomat a tr beo.
FDB

L-ng cht bo trong phomat (g) x 100%

Tng khi l-ng phomat (g) - L-ng cht bo trong s n phm (g)

Da vao gia tri FDB, ngi ta chia pho mat thanh 5 loi (bng 5.21)
188

Bng 5.21. Phn loai phomat theo gia tri FDB

Loi sn phm

Gi tr FDB (%)

Phomat co ham lng beo rt cao

> 60

Phomat c hm lng bo cao

4560

Phomat co ham lng beo trung bi nh

2545

Phomat co ham lng beo thp

1025

Phomat gy

< 10

- Da vao quy tri nh cng ngh san xut phomat co qua tri nh u chi n hay khng va
da vao h VSV gy nn cc bin i trong giai on chn sn phm , ngi ta chia
phomat thanh hai nhom chi nh (bng 5.22)
Bng 5.22. Phn loai phomat theo qua tri nh u chi n
Loi sn phm
c im
Phomat ti
Khng qua giai oan u chi n
Phomat co qua giai oan u chi n
H VSV tham gia vao qua tri nh u chi n:
- Vi khun
- Vi khun va nm mc
Cc bin i ch yu din ra trong giai on
chn:
- Trn b mt khi pho mat
- Trong b su khi pho mat
Ngoi ra cn c loi phomat c bit c goi la phomat nu chay, c san xut
t mt s loai phomat khac. Hnh nh mt s loi phomat c m t hnh 5.22.

1
Hnh 5.22. Mt s loi phomat
5.2. Nguyn liu trong san xut pho mt
5.2.1. Sa
Ngi ta co th san xut pho mat t sa bo , sa d hoc sa cu di dang sa
ti, sa a tach mt phn beo hoc sa gy . Trong san xut pho mat , yu cu v cac
ch tiu cht lng sa rt nghim ngt . Sa phai c thu nhn t nhng ng vt
khe mnh , khng cha khang sinh va bacteriophage . Ngoi ra , sa cung khng bi
nhim bn cac cht ty ra , cht sat trung t dung cu cha va h thng ng ng vn
chuyn sa.
Ch tiu vi sinh ca sa c nh hng ln n cht lng sn phm phomat , c
bit l nhom vi khun sinh bao t (ging Clostridium) v nhm VSV a lnh (ging
189

Pseudomonas). Bo t vi khun Clostridium tyrobutyricum bn nhit. Kh nng s ng

st ca chng sau qu trnh thanh trng sa l rt ln . Trong giai oan chi n phomat ,
vi khun Clostridium ln men chuyn hoa acid lactic thanh acid butyric va khi hydro
to mi kh chu v gy h hng cu trc sn phm . Ring vi khun Pseudomonas c
kh nng sinh trng nhit thp v tit ra nhng enzyme ngoi bo nh lipase
,
protease Cac enzyme nay se xuc tac qua tri nh thuy phn lipid va protein trong sa
gy mui i va vi ng.
Ngoi cc yu cu v tiu chun ha l, sinh hc, sa dng sn xut phomat
cn c yu cu c bit khc, l kh nng ng t bng chymosin v kh nng tch
whey ca ht phomat. Nhng kh nng ny ph thuc vo tng ging b, thi tit.
Ngi ta khc phc bng cch b sung CaCl2, ln men ph,
kim tra kh nng ng t ca sa ngi ta c th lm nh sau: cho 10ml sa
v 1ml 0,02% dung dch renin, khuy trn u ri t vo ni cch thy 35 oC, theo
di s ng t. nu sa ng t trong thi gian:
- Khng qu 15 pht: thuc nhm sa ng t nhanh;
- Khong 1540 pht: thuc nhm sa ng t bnh thng;
- Hn 40 pht: thuc nhm sa ng t chm.
Acid citric rt cn cho s to thnh cht thm. Trong sa b trung bnh c
khong 0,2% acid citric, trong qu trnh ln men cc vi khun to cht thm
(Streptococcus diacetylatic, Lactobacillus cremois) c th chuyn ha lactose v acid
citric thnh acid lactic, acid acetic, CO2, diacetyl.
Hm lng protein -casein trong sa cung la mt chi tiu hoa ly quan tro ng, sa
nguyn liu co ham lng casein cang cao thi hiu sut thu hi phomat trong san xut
cng cao.
5.2.2. Cht beo
san xut phomat co ham lng cht beo cao , ngi ta s dung thm cream c
hm lng cht bo 4042% hoc sa b, cc cht bo phi t cc yu cu nghim
ngt v VSV.
5.2.3. Tc nhn ng t sa
Tc nhn ng t sa ph bin nht l rennet (chymosin). Ngy nay, ngi ta co
th s dung chymosin kt hp vi cac tac nhn ng tu kh c nh mt s ch phm
protease co ngun gc t VSV va thc vt . Kh nng gy ng t sa ca chymosin
c anh gia thng qua hoat ti nh ng tu sa . Cc ch phm chymosin thng mi
thng co dang bt mi n hoc dang long . Hot tnh ng t sa ca chng thng dao
ng 1:10.0001:15.000. Ch phm phai c bao quan nhit thp 460C
5.2.4. Ging vi sinh vt
Trong san xut phomat , ty thuc loi sn phm m cc nh sn xut c th s
dng mt loi hoc t hp nhiu loi VSV khc nhau . Ph bin nht trong san xut
pho mat la vi khun lactic . Ngi ta s dung nhom vi khun lactic a m
(Topt=
25350C) v a nhit (Topt= 37450C) vi c ch ln men ng hi nh ho c d hnh .
Chng c chc nng to acid lactic trong qu trnh ln men gp phn gy ng t
casein trong sa va tao chua trong khi ng . Ngoi ra, vi khun lactic con tao ra
cc sn phm ph t qu trnh ln men nh CO
2, acetaldehyde, diacetyl Mt s
chng vi khun lactic tham gia vo qu trnh chuyn ha acid citric
, qu trnh phn
gii protein to gi tr cm quan v cc ch tiu ha l c trng cho phomat
190

thnh phm.
Cc loi nm mc thu c ging Penicillium nh P.camemberti, P.roqueforti
c s dung trong giai oan u chi n mt s loai phomat ban mm . Nhm VSV ny c
kh nng sinh tng hp enzyme protease v lipase ngoi bo
, xc tc chuyn ha
protein va lipid trong khi ng tao nn mui vi c trng cho san phm.
5.2.5. Ph gia v cc nguyn liu khc
* CaCl2: ion Ca2+ c vai tr quan trng trong qu trnh ng t casein . Ngi ta
b sung Ca 2+ vo sa di dng mui CaCl 2 hiu chnh thi gian ng tu va cu
trc, cng cua khi ng.
* CO2: kh CO 2 ha tan vo sa s lm gim nh pH sa , v th c th rt ngn
thi gian ng tu casein hoc tit kim c lng chymosin cn s dung .
* NaNO3 hoc KNO3: qu trnh thanh trng sa trong sn xut phomat khng th
tiu dit c toan b VSV co trong sa nguyn liu ban u . Hoan na , trong san
xut mt s loai phomat cng nh Parmesan , Grana ngi ta co th bo qua giai
oan thanh trung nhit san phm at c cu truc va mui vi nh mong mun . Khi
o, mui NaNO 3 hoc KNO 3 c s dung nh la mt tac nhn c ch h VSV nhim
trong sa . Hm lng ti a cho php dng l
30g/100kg sa . Nu s dng mui
nitrite cung co th c ch ging VSV thun khit s dung trong san xut phomat . Hin
nay mui NaNO 3 v KNO3 b cm s dng ti mt s nc trn th gii.
* Cht mau: mu sc ca phomat do cc hp cht carotenoid s hoa tan trong cht
bo ca sa to nn . Cng mau cua san phm co th bi thay i theo thi tit
trong nm. n i nh mau sc cho san phm phomat , ngi ta s dung cac cht mau
t nhin nh carotenoids (E160) hoc chl orophylle (E140). Chlorophylle c s
dng cho phomat chn vi nm si Penicillium. Mu xanh ca chlorophylle s lm
gim nh mu vng t nhin ca phomat , t o lam ni ro h si xanh cua nm mc
trong khi san phm, lm cho mau sc cua phomat tr nn hp dn hn .
Ngoi ra nhng nguyn liu phu khac : ng saccharose, nc ep trai cy , mt
tri cy c s dng trong sn xut mt s loi phomat ti lm a dng ha
hng vi cua san phm.
5.3. Cng ngh sn xut phomat mm khng qua giai on chn (phomat ti)
5.3.1. S quy trnh cng ngh
Phomat mm c m cao, cc sn phm phomat khng qua giai on chn,
bo qun nhit thp, thi gian ngn. Quy trnh cng ngh rt a dng, ch cn
thay i cc thng s cng ngh ca mt qu trnh trong dy chuyn sn xut l thay
i cc ch tiu ho l, cm quan ca sn phm. S quy trnh cng ngh sn xut
phomat ti Blanc ca Php c m t hnh 5.23.
5.3.2. Thuyt minh quy trnh cng ngh
a) Chun ho
Mc ch: hiu chnh hm lng cht bo trong sa nguyn liu lm phomat.
Tu thuc vo loi sn phm, hm lng cht bo c trong nguyn liu m ngi ta s
dng sa gy hoc sa c hm lng bo cao (85g/l) hoc sa b vo sa ti.
Ngi ta phn bit khi nim hm lng cht bo ca phomat nh sau:
- Hm lng cht bo tuyt i: l t l gia lng cht bo ca phomat vi
trng lng ca n (tnh theo phn trm)
- Hm lng cht bo theo cht kh l t l gia lng cht bo vi lng cht
191

kh trong phomat (tnh theo phn trm)

Cc loi phomat ch bin t cng mt loi sa c thnh phn nh nhau c th c
hm lng cht bo tuyt i khc nhau bi l hm lng nc trong cc loi phomat
khng ging nhau. V vy, tiu chun ha ngi ta ch dng khi nim hm lng
cht bo theo cht kh.
Sa ti
Chun ha
Thanh trng
Ging vi
khun lactic

Cy ging
Ln men
ng t

Chymosin

Tch khi ng
v whey

Whey

Khi ng
Cream hoc cc
nguyn liu ph khc

Khuy trn
Rt sn phm

Bao b

Phomat Blanc
Hnh 5.23. S quy trnh cng ngh sn xut phomat Blanc
Hm lng cht bo ca sa tiu chun dng sn xut phomat c tnh theo
cng thc (5.6):
M TC

Ps .M CK .k
100

(5.6)

Trong :
- MTC l hm lng cht bo ca sa tiu chun, %;
- Ps l hm lng protein ca sa, %;
192

- MCK l hm lng cht bo theo cht kh ca loi phomat nh sn xut (tra

bng);
- k l h s thc nghim, v d, i vi loi 50% cht bo th k = 2,092,15, cn
loi 45% cht bo th k = 2,02.
b) Thanh trng
Sa sau giai on chun ha c em i thanh trng. Ch thanh trng c
chn 720C, thi gian 15 giy. Sau sa c lm ngui v 2224 0C. Cng ngh
trong cng on ny thng dng quy trnh khp kn v iu khin t ng kt hp
ng thi cc giai on gia nhit, chun ho, thanh trng v lm ngui.
c) Cy ging v ln men
Vi khun lactic sau khi nhn ging hoc hot ho trn mi trng sa c hm
lng kh l 1011%. Ch tit trng l 1101150C trong 10 pht ngi ta tin hnh
cy ging ln men sn xut. Qu trnh nhn ging c thc hin 220C.
thc hin qu trnh ln men, ngi ta cy ging vo sa theo t l t 13%
(v/v). Ging VSV s dng l nhm vi khun lactic a m nh l Lactococcus
cremoris, Leuconotoc lactics, Leuconotoc cremoris
Sau khi cy ging hn hp sa v canh trng c khuy trn t ng
nht nht nh, ngi ta thc hin qu trnh ln men lactic iu kin: Nhit ln
men 20220C; Thi gian 12 gi. Khi gi tr pH gim xung 5,8 tin hnh bm hn
hp qua bn ng t v cho enzyme chymosin vo.
d) ng t
Vi hot tnh ng t sa l 1/10.000, th lng ch phm chymosin cn s dng
trung bnh l t 510g/100kg sa. Ngi ta ho tan chymosin vi nc theo t l 1/10
ri cho vo bn ng t. Nhit ng t duy tr 1822 oC.
Trong qu trnh ng t, vi khun lactic vn tip tc ln men to acid lactic, lm
cho pH gim, ng thi tng hp nhiu sn phm ph khc nhau gp phn to nn
hng v c trng cho sn phm phomat ti Blanc.
Thi gian ng t thng ko di t 46 gi i vi phng php t ng. i
vi phng php sn xut phomat th cng th thi gian ng t l 18 gi. Thi im
kt thc qu trnh ng t khi pH gim n 4,54,55.
e) Tch huyt thanh sa
Qu trnh tch huyt thanh c th thc hin bng phng php v thit b khc
nhau. Ph bin l h thng berge, thit b gm nhiu ti lc hnh tr ng treo song
song nhau. Kch thc mao qun ti lc nh cc khi ng t khng th chui
qua c ti lc. Qu trnh ko di 820 gi, rt ngn thi gian tch huyt thanh
ngi ta tc dng ln ti lc mt p lc. Nhit tch huyt thanh duy tr t 18200C.
f) Khuy trn
Phn khi ng t sau khi tch huyt thanh sa c cha casein, mt phn nc,
cht bo v mt s hp cht khc. Chng c em phi trn thm vi cream hoc cc
nguyn liu ph khc trong thit b khuy trn. Thit b cn phi khuy mnh t
mn ng nht theo yu cu sau c a qua thit b rt.
g) Rt sn phm
Phomat Blanc thng c ng trong cc hp plastic, trng lng tnh
150200g/hp. Qu trnh rt v ng np c thc hin trong iu kin v trng
193

trnh nhim VSV t mi trng vo sn phm. Sn phm c bo qun nhit

460C, thi gian bo qun khng qu 710 ngy.
5.4. Cng ngh sn xut phomat mm v bn mm c qua giai on chn
Mt s sn phm phomat mm v bn mm (c qua giai on chn) ni ting
trn th gii nh: Camembert, Brie, Coulomiers, Carre de l est, Munster, Point l
eveque Ngi ta s dng nhng ging VSV khc nhau trong qu trnh chn
phomat. Trong trng hp c s dng nm si, chng c th pht trin trn b mt
hoc trong b su ca khi ng to nn cu trc v mi v c trng cho sn phm.
i vi nhm sn phm Camembert, Brie, Munster, bo t nm mc s phun ln b
mt khi ng v pht trin thnh nhng khun lc trn b mt sn phm. Ta c th
thy c nhng khun lc ny bng mt thng. Ngc li, i vi nhm sn phm
Bleu des Causses, Blue d Auvergne, Fourme d Ambert, bo t nm mc c cy
v pht trin thnh nhng khun ty th bn trong khi ng. Khi ct phomat, ta s
quan st c s pht trin b su ca nm mc trong ton b khi sn phm. Di
y s gii thiu quy trnh cng ngh sn xut hai sn phm phomat c trng cho hai
nhm trn, l phomat Carmembert v phomat Bleu des Causses.
5.4.1. Quy trnh cng ngh sn xut phomat Carmembert
5.4.1.1. S quy trnh cng ngh
S quy trnh cng ngh sn xut phomat Carmembert c m t hnh 5.24.
5.4.1.2. Thuyt minh quy trnh cng ngh
a) Chun b sa nguyn liu
Sa sau khi nhp v nh my phi qua x l nhit 64650C, thi gian t 1520
giy nhm tiu dit v c ch h VSV v enzyme c trong sa. Sau chun ho hm
lng cht bo trong nguyn liu n 28g/l v iu chnh hm lng protein khng
thp hn 31g/kg sa nguyn liu. Tip theo b sung mui CaCl 2 vi hm lng
0,0250,075 g/l. Tin hnh cy ging vi khun lactic vi t l l 0,20,5%(v/v).
Qu trnh ln men c thc hin 8140C trong thi gian 1520 gi. Kt thc
qu trnh ln men gi tr pH ca sa gim xung 6,36,35.
b) Thanh trng sa v ln men
Sa nguyn liu sau khi qua cc giai on chun b th em i thanh trng
0
72 C, thi gian 1520 giy sau cho thm CaCl2 mt ln na vi hm lng nh
trn (0,0250,075g/l) v cy VSV vi t l 1,52% th tch.
Ging VSV s dng thng l nhm vi khun lactic a m nh l Leuconolos
lactic, Lactococcus cremorit; nm si: Geotricum candidum v nm men.
Thi gian ln men ko di 1590 pht, nhit t 33360C. Qu trnh ln men
kt thc khi pH t t 6,106,35.
c) ng t v tch s b huyt thanh sa
thc hin qu trnh ng t, ngi ta b sung ch phm chymosin vi hm
lng 1923ml/100 lt sa nguyn liu. Thi gian ng t 3045 pht. Nhit ng
t gi 36390C. Qu trnh ng t thc hin trong thit b hnh tr ng c cnh
khuy hot ng gin on. Th tch bn ng t trung bnh 80120lt.
Sau qu trnh ng t, ta khuy o nh nhng v tch s b huyt thanh sa ra
khi khi ng t. Trong cng on ny c khong 3040% huyt thanh c tch ra.
194

Sa ti
X l nhit
Vi khun lactic

Chun ha

Nhn ging

Ln men s b

Vi khun lactic, nm men

Geotricum candidum

Thanh trng

Nhn ging

Cy ging v
ln men
ng t

Chymosin

Tch s b
whey

Whey

khun v tch
whey

Tch khun
Nm si
P.camemberti

p mui
Cy ging

Nhn ging

chn

Bao gi

Phomat Camembert
Hnh 5.24. S quy trnh cng ngh sn xut phomat Camembert
195

Cc khi ng c kch thc t 2,02,5cm. chua ca huyt thanh sa l

1416oD. Tng thi gian x l v tch s b huyt thanh sa 3040 pht.
d) khun v kt thc vic tch huyt thanh
Khun c dng hnh tr ng knh l 10,511,0cm c lm bng thp khng
g. Sau khi hn hp khi ng v huyt thanh sa vo khun, th qu trnh tch
huyt thanh sa vn tip tc din ra. Ngi ta lt ngc khun ba ln gip cho vic
tch huyt thanh sa v nh hnh khi ng trong khun c d dng.
Sau 30 pht khun, tin hnh lt ngc khun ln th nht. Sau 3 gi
khun ta lt khun ln th 2. Ln th 3 sau khi khun 9 gi. Nh vy, tng thi
gian tch huyt thanh sa t khun l 9 gi. Trong 3 gi u, nhit mi trng hiu
chnh 26280C. Trong 6 gi cui, h nhit mi trng xung vi tc l
10C/gi.
Trong qu trnh tch huyt thanh sa, chua ca n cng tng dn. Sau 3 gi
khun chua ca huyt thanh tng ln 300D. Cn sau 9 gi chua tng ln
901100D.
e)Tch khun
Sau khi khi ng c nh hnh v qu trnh tch huyt thanh kt thc.
Ngi ta tin hnh tch khi ng ra khi khun.
Ch tiu ho l quan trng ca khi ng trong sn xut phomat Carmenbert nh
sau:
- Tng hm lng cht kh 4042%;
- pH: 4,804,90;
- Hm lng calci: 0,350,40% (so vi tng hm lng cht kh).
Trong thnh phn ha hc ca khi ng, ngoi nc, protein v calcium cn c
cht bo, ng lactose, cc cht khong khc, vitamin,
f) p mui
* Cc bin i din ra trong qu trnh p mui
Khi ng c cu trc xp v cha nhiu mao qun. Cc mao qun c ng
knh khc nhau. ng knh ca mt mao qun bt k cng khng n nh v c th
thay i theo chiu di ca mao qun . Cc mao qun trong khi ng khng c
sp xp theo mt hng c nh no c.
Khi ngm khi ng trong nc mui, cc phn t mui khuch tn su vo bn
trong khi ng nh h thng mao qun ni trn. ng thi, nc v mt s cht tan
trong khi ng s khuch tn ra dung dch mui. Nh vy s xy ra hin tng trao
i ion gia Na+ ca nc mui v Ca2+ ang lin kt vi casein ca khi ng. Kt
qu l hm lng ion Ca2+ trong khi ng gim, nh sn phm phomat t c
mt do nht nh.
* Cc yu t nh hng n qu trnh p mui
- Hm lng cht bo trong khi ng: cc cht bo tn ti dng ht cu. Mt s
ht bo c phn b trong nhng mao qun ca khi ng. Nu hm lng cht bo
cao, s khuch tn ca cc phn t mui vo su bn trong khi ng s din ra chm
v b cn tr, thi gian p mui cn phi ko di hn.
- Nng mui: nng mui trong dung dch cng cao s lm tng hm lng
mui khuch tn vo khi ng. Nu nng mui trong dung dch thp hn 16%, th
196

ch c mt lng nh casein trong khi ng ho tan vo nc mui, hin tng ny

nh hng xu n cu trc ca sn phm.
- Nhit ca nc mui: khi tng nhit nc mui th tc khuch tn ca
mui vo khi ng s nhanh hn, ng thi qu trnh thot m ra khi ng cng s
nhanh hn.
- pH dung dch nc mui: kt qu thc nghim cho thy pH ca dung dch mui
nh hng rt ln n hp th mui ca khi ng v cu trc ca phomat thnh
phm. l do ion H+ trong nc mui c th th ch cc ion Ca2+ trong khi ng
tng t nh ion Na+. Tuy nhin, ion H+ khng th thay th ch ca ion Na+ trong gel
casein.
+ pH cao (5,86,0), hm lng ion H+ trong dung dch khng nhiu. Qu trnh
trao i ion din ra ch yu l ion Ca2+ ca khi ng v ion Na+ ca dung dch mui.
Kt qu l hm lng Na trong khi ng tng lm cho cu trc gel tr nn mm v c
th b bin dng trong qu trnh chn tip theo.
+ pH 5,25,45,6, cc ion Na+ v H+ cng th ch mt phn ion Ca2+ trong
khi ng, lm cho khi ng sau qu trnh p mui s c cu trc tt v n nh.
+ Khi nc mui c pH nh hn 5,2 c rt nhiu ion H+ c hp th vo khi
ng. Kt qu l khi ng cng v gin.
Khi nc mui c pH 5,4 c xem l gi tr pH ti u cho qu trnh p mui
ca nhiu loi phomat.
- Thi gian: khi thi gian p mui tng th lng mui hp th mui vo khi
ng cng tng dn n m ca khi ng gim. Thi gian ngm khi ng trong
nc mui ph thuc vo tng loi sn phm (kch thc, mm cng, nng
mui, ).
* Cc phng php p mui
- Ngm khi ng trong dung dch nc mui: s dng nc mui c nng
1823%(v/v) c b sung CaCl2 v hiu chnh pH. Cht hiu chnh pH l acid
lactic hoc acid HCl. Yu cu acid HCl khng cha kim loi nng Pb, Cu, Hg, As,
Hm lng calcium trong nc mui l 0,10,2%. Nhit trong qu trnh ngm
10140C.
- Rc mui kh trc tip ln b mt khi ng: trong trng hp ny, mt phn
mui s c ha tan trong huyt thanh sa cn ng li trn b mt khi ng. Tip
, mt lng mui s khuch tn vo bn trong khi ng. Ngi ta cn tin hnh lt
o khi ng mui c phn ph u trong sn phm. Hm lng mui trong
phomat Camembert chim t 1,71,8% khi lng sn phm.
g) Cy nm si
Qu trnh cy ging VSV c thc hin bng cch phun ging bo t nm si
Penicillium camenbert ln b mt khi ng p mui. Ngi ta cng c th s
dng loi Penicillium candidum trong sn xut phomat Camembert.
Nm mc c th c nhn ging theo phng php nui cy b mt hoc b
su. Hin nay, trn th gii c cc Cng ty chuyn nhn ging nm mc cung
cp ging cho cc nh sn xut phomat. Sn phm ging nm mc sn xut phomat
c thng mi ho thng tn ti di dng bt bo t.
Qu trnh cy ging c thc hin bng thit b phun bo t t ng, vi hm
lng ng theo ch ci t.
197

Cc khi ng sau khi c cy bo t nm si trn b mt, s c a vo

phng tm c nhit t 14150C, trong thi gian 24 gi, m tng i ca khng
kh trong phng cha tm l 85%. Sau chng c chuyn vo kho chn phomat.
h) chn
* Cc bin i din ra trong qu trnh chn phomat
- Bin i sinh hc: cc VSV c trong khi ng (vi khun, nm men, nm si)
tip tc thc hin qu trnh trao i cht trong giai on chn. Tuy nhin, tc bin
i din ra chm do nhit chn thp t 1213oC. Bo t ca ging penicillium s
pht trin thnh nhng khun ty th trn b mt phomat nn xut hin nhng m
xanh lm tm to nt c trng cho sn phm Carmenbert.
- Bin i ho sinh v ho hc:
+ ng lactose tip tc chuyn thnh acid lactic v nhiu sn phm khc.
Nhng bin i ny do nhm vi khun lactic thc hin.
+ Protein b thu phn mt phn do xc tc ca nhm enzyme protease. Cc
protease trong khi ng ch yu do nm si v vi khun lactic sinh tng hp nn.
+ S phn hu mt s acid amin trong khi ng v to ra cc sn phm
NH3, CO2, H2S gy cho phomat c mi kh chu.
- Bin i v vt l: s sinh trng pht trin ca VSV km theo s to nhit, do
trong qu trnh chn th cn phi thong kh, ui CO2, cung cp oxy cho nm si
pht trin trn b mt ca sn phm.
* Phng php thc hin chn
Cc khi ng c t ln k gi ri a vo phng chn, chiu cao ca gi
v khong cch gia hai k trn gi c thit k ph hp vi khi lng v
nng sut ca sn phm.
Cn phi m bo thong kh cho khi ng trong qu trnh chn. S dng
khng kh v trng thng kh phng chn sn phm. i vi phomat Camembert,
iu kin nh sau:
- Nhit ca phng l 1213oC;
- m khng kh tng i l 95%;
- Thi gian chn trung bnh l 89 ngy.
ngy th su, cn tin hnh lt ngc khi ng trn k gi m bo
thong kh v sn phm t c ng nht cao v cu trc v mi v.
i) Bao gi phomat
Do h vi sinh vt trong phomat tip tc thc hin qu trnh trao i cht trong
sut thi gian bo qun, nn bao b gi phomat phi c thm kh nht nh. Thng
thng, ngi ta s dng bao b c ngun gc cellulose. thm nc ca bao b
trung bnh 160g/m2 trong 24 gi.
Mt s nh my cn s dng giy nhm bao gi sn phm. Tuy nhin, giy
nhm c thm kh km lm gim chm trng lng ca sn phm nhng li gy
ngng t nc trong sn phm thc y s bin i sinh hc v ho sinh trong phomat.
Hin tng ny nhanh chng lm thay i mi v v cu trc sn phm.
Trong qu trnh bo qun, c s thot CO2 v hi nc ra khi sn phm do s
trao i cht ca VSV. Hin tng ny lm gim khi lng phomat. Nu lng CO2
v hi nc thot ra cng nhiu, m ca phomat gim dn v lm chm i cc bin
198

i sinh hc v sinh ha trong sn phm.

k) Sn phm phomat Carmenbert
Cht lng sn phm phomat c nh gi qua ba nhm ch tiu: cm quan, ho
l v vi sinh.
Phomat Carmenbert thnh phm c hnh dng trn, khi lng khng nh hn
110g; pH=5,56,0; hm lng cht bo khng nh hn 40% tng s lng cht kh
trong phomat.
Phomat Carmenbert phi c bo qun nhit thp, thi gian bo qun sn
phm c th ko di c vi tun.
5.4.2. Quy trnh cng ngh sn xut phomat Bleu des Causses
Bleu des Causes (BDC) l sn phm phomat thuc loi bn mm. Trong qu
trnh chn ngi ta to iu kin cho nm si pht trin su trong khi ng v th
hay gi l phomat vn xanh.
5.4.2.1. S quy trnh cng ngh
S quy trnh cng ngh sn xut phomat Bleu des Causses c trnh by
hnh 5.25.
5.4.2.2. Thuyt minh quy trnh cng ngh
Quy trnh cng ngh sn xut hai loi phomat Bleu des Causes v Camembert c
nhiu cng on tng t nhau, v vy trong phn ny ch nu mt s im khc bit
quan trng.
a) Cc giai on chun b sa
i vi sn phm phomat BDC, mt s nh my b qua giai on ln men s b.
ng ho l mt qu trnh bt buc trong sn xut.
Mc ch chnh l lm gim kch thc cc ht cu bo, ph v mt phn mng
bao lipoprotein quanh cc ht cu v lm tng din tch b mt ca chng. Khi
enzyme lipase d tip xc trong qu trnh thu phn cht bo.
Qu trnh thanh trng sa c thc hin 720C, trong thi gian 30 giy. Cn
lu l nu sa ti ban u cha nhm VSV a lnh (nh Pseudomonas) th qu
trnh thanh trng nn khng ch v hot c hon ton cc enzyme chu nhit ca
chng (lipase, protease,..).
Tuy nhin, cc nh sn xut cho rng s tn ti ca nhm enzyme trn trong sa
khng c hi. Chng s cng cc enzyme ca nm si Penicillium roqueforti xc tc
chuyn ha lipide v protein trong khi ng giai on chn to ra mi v c
trng cho sn phm.
b) Cy ging vi sinh vt v ln men
Vi sinh vt bao gm vi khun lactic a m v nm si Penicillium roqueforti.
Qu trnh ln men din ra tng t nh phomat Carmenbert. Nm si tng hp
enzyme lipase v protease. Hot tnh ca enzyme ph thuc vo chng nm si s
dng, thnh phn ho hc ca khi ng, c cht v iu kin chn.
c) ng t v tch s b huyt thanh sa
Vi hot tnh ng t l 1/10000 nn hm lng chymosin s dng l
2535ml/100lt sa nguyn liu. Qu trnh ng t c thc hin 30330C, thi gian
ko di t 6090 pht. Sau qu trnh ng t, tin hnh tch s b huyt thanh sa.
199

Thi gian tch huyt thanh trong khong t 3050 pht. Thnh thong khuy nh khi
ng trong thit b ng t. Lng huyt thanh tch ra trong giai on ny chim
khong 30% tng huyt thanh trong sa.
Sa ti
X l nhit
Chun ha
ng ha
Vi khun lactic

Thanh trng

Nm si
P.roqueforti

Nhn ging

Cy ging VSV

Nhn ging

Ln men
Chymosin

ng t
Tch s b whey

Whey

khun v
tch whey
Tch khun
Mui NaCl

p mui
Xm khi ng
chn

Bao b

Bao gi

Phomat Bleu des Causes

Hnh 5.25. S quy trnh cng ngh sn xut phomat Bleu des Causes
200

d) khun v tch kit huyt thanh trong sa

Sau khi cho phn sa ng t vo khun th qu trnh tch huyt thanh vn tip
tc din ra trong 24 ngy tip theo. Nhit khi ng phi c duy tr t 17210C.
e) Tch khun v p mui
Cc khi ng tch ht huyt thanh c tch ra khi khun v em p mui
hai ln. Ln u rc mui kh trc tip ln b mt v xung quanh ca khi ng. Sau
hai ngy, lt o khi ng v rc mui kh ln trn b mt trn cng v vng xung
quanh. Ch tip 3 ngy na, qu trnh p mui c xem l kt thc. Nh vy, tng
thi gian p mui ko di 5 ngy. Hm lng mui trong khi ng t 4%, nhit
phng p mui 10120C.
Sau cng, ngi ta loi b phn mui ht v nc mui cn bm trn b mt cc
khi ng chun b cho qu trnh xm khi ng v chn.
f) Xm khi ng
Mc ch ca xm l tng b mt tip xc to iu kin cho nm si
Penicillium roqueforti pht trin b su trong khi ng. Ngi ta tin hnh xm khi
ng to s thong kh, cung cp oxy cho s trao i cht v pht trin ca nm si.
g) chn
Trong giai on chn phomat, ngoi bin i do nhm vi khun lactic thc
hin, ngi ta quan tm n s pht trin ca nm si trong b su ca khi sn phm
v qu trnh thu phn lipid, protein nh xc tc ca h enzyme nm si, chymosin v
cc enzyme lipase, protease c trong nguyn liu ban u. Bo t nm si s pht trin
thnh cc khun ty th mc theo chiu dc cc mao qun c hnh thnh do qu trnh
xm khi ng. Sau ba tun chn, nu ct khi phomat, ta c th nhn thy bng mt
thng s pht trin khun ty th bn trong sn phm. Cc enzyme protease ca nm
si Penicillium roqueforti xc tc thy phn mt s phn t protein trong khi ng.
Mt s acid amin c to thnh c th tip tc b phn gii to thnh mi v c trng
cho phomat vn xanh. thc hin qu trnh chn, cc khi ng c t trn k
bng g, trong phng , nhit duy tr l t 9110C, m tng i ca khng kh
l 9095%. Trong qu trnh chn cn phi thong kh ui CO2, ui nhit v
cung cp oxy cho nm mc pht trin.
h) Bao gi
Sau 20 25 ngy chn, tin hnh bao gi phomat trong bao b hn hp l nhmpolyetylen. Tip theo sn phm c bo qun trong kho lnh t 010C. Thi gian ti
thiu l 45 ngy trc khi bn cho ngi tiu dng. Theo cc nh sn xut phomat
vn xanh t mi v tt nht sau thi gian l 70 ngy tnh t ngy bt u sn xut.
i) Sn phm phomat Bleu des Causes
Phomat Bleu des Causes c dng bnh trn, ng knh trung bnh 20cm, chiu
cao 810cm, khi lng 2,35 kg. Hm lng cht kh chim 53%, lng cht bo
chim 45% tng cht kh. Cc gi tr khc nh MFFB 61%, FDB 31%.
5.5. Cng ngh sn xut phomat bn cng, cng v rt cng
Mt s sn phm phomat cng c cu trc c bit vi nhiu l trng bn trong
khi phomat. Tu thuc vo phng php sn xut v cc loi VSV s dng m cc l
trng ny c th khc nhau v hnh dng kch thc v s phn b trong sn phm.
- Trng hp th nht: cc l trng c kch thc nh l do kh CO2 to ra t qu
201

trnh ln men lactic d hnh, CO2 s ha tan v bo ha dch lng trong khi ng.
- Trng hp th hai: cc l trng c dng hnh cu, hnh oval thng c gi
l mt trn ca phomat. Tham gia qu trnh to l trng trong phomat ngoi nhm vi
khun lactic d hnh cn c ging vi khun ln men propionic.
Mt s sn phm phomat cng khc khng c cc l trng dng ht hoc dng
mt trn do khng s dng nhm VSV khng c kh nng sinh CO2 trong qu trnh
ln men v chn sn phm. Trong trng hp ny th ngi ta s dng nhm vi
khun lactic a m v ln men ng hnh. Cc sn phm phomat bn cng, cng v rt
cng rt a dng, di y gii thiu v quy trnh cng ngh sn xut mt loi phomat
c trng cho nhm ny (phomat Cheddar).
5.5.1. S quy trnh cng ngh cng ngh sn xut phomat Cheddar
Cc cng on sn xut phomat Cheddar, s m hnh thit b c m t
hnh 5.26 v 5.27.
Sa ti
Chun ha
Vi khun
lactic

Thanh trng

Nhn ging

Cy ging VSV
Ln men

Chymosin,
CaCl2

ng t
Tch whey

Whey

X l v nghin khi ng

Mui NaCl

p mui
khun v p
chn

Bao b

Bao gi

Phomat Cheddar
Hnh 5.26. S quy trnh cng ngh sn xut phomat Cheddar
202

Hnh 5.27. M hnh thit b sn xut phomat Cheddar

1. Thng cha; 2. Lm ng t, tch whey, nghin khi ng v p mui; 3. To hnh phomat; 4.
ng gi chn khng; 5. Cn; 6. ng thng carton; 7. Chuyn cc thng carton ln pallet; 8. a vo
kho chn.

5.5.2. Thuyt minh quy trnh cng ngh

Cc giai on u trong s quy trnh cng ngh sn xut phomat Cheddar
(chun ha, thanh trng, cy ging, ln men,) tng t nh nhng loi sn phm
phomat khc. Sau y ch gii thiu mt s im khc.
a) ng t, tch huyt thanh, x l, nghin khi ng v p mui
Sau khi b sung chymosin v CaCl2 vo sa, qu trnh ng t ko di 2 gi.
Tip theo l giai on tch huyt thanh sa. Hm lng acid lactic trong huyt thanh
sa chim 0,2% (v/v). K n l mt qu trnh x l c bit.
Khi ng s c tip tc acid ho bi nhm vi khun lactic trong thi gian l 2
n 2,5 gi. Trong giai on ny xy ra hin tng kt dnh cc khi ng t vi nhau.
Qu trnh ny c trng trong cng ngh sn xut phomat Cheddar nn gi l
Cheddaring.
Cc khi ng kt dnh vi kch thc ln c em nghin to ra nhng
mnh nh vi hnh dng tng i ng nht. Tip n l qu trnh p mui. Ngi
ta trn mui dng bt kh mn. Hn hp c em i khun v p to hnh.
Hin nay, trong sn xut phomat Cheddar, cc qu trnh tch huyt thanh, x l,
nghin khi ng v p mui c thc hin trn cng mt thit b hot ng lin tc
(hnh 5.28).

Hnh 5.28.Thit b tch huyt thanh sa, x l v nghin khi ng, p mui
1. Ry tch huyt thanh sa; 2. B cha huyt thanh; 3. Cnh khuy chnh (lun hot ng); 4. Bng
ti chuyn ng vi tc hiu chnh c; 5. Cnh khuy ph (ch hot ng khi c ci t); 6. B
phn nghin khi ng; 7. H thng b sung mui ht.

Cc khi ng t bn ng t sa c a vo thit b qua ry 1 tch huyt

thanh sa. Bn trong thit b c tt c bn bng ti, c th chuyn ng vi tc hiu
203

chnh c. Nguyn liu s ln lt i qua bn bng ti ny. Trn bng ti c t

nhng cnh khuy ct nh khi ng. Tip bng ti 4 th ba a sn phm n
my nghin 6. trn ng i c thit b s 7 rc mui, sau c bng ti a i
sang thit b to hnh.
b) khun, p v bao gi
Cng on ny c thc hin trong thit b chuyn dng di p lc chn
khng (hnh 5.29). u tin hn hp nguyn liu v mui c a vo b cha 2.
Hn hp c ht vo thp 1 nh h thng chn khng 5. Tip theo, cc mnh nguyn
liu c kt dnh v p cht li vi nhau to nn mt khi duy nht trong thp 1. p
sut chn khng to ra ngoi tc dng kt dnh cc mnh ng t cn gip cho qu
trnh bi kh v tch huyt thanh sa din ra nhanh v d dng hn.
Ton b khi phomat bn thnh phm trong thp 1 s c ct ra thnh tng khi
nh nh dao ct 6 v h thng chuyn dch 8. Tip , mi khi phomat bn thnh
phm s c t trong bao b h bng plastic nh h thng 9, chuyn qua bng ti 10,
ri i n thit b ng gi chn khng.
Hnh 5.29. H thng to hnh phomat cheddar
Thp to khi ng
B cha nguyn liu
Cyclon
u d nh mc nguyn liu trong thp 1
B phn to chn khng
B phn to mt y cho thp 1 v dao ct
B phn nng
B phn chuyn dch
B phn ph bao b phomat bn thnh phm
Bng ti a phomat bn thnh phm n thit
b bao gi chn khng
11. Ca thot cho huyt thanh sa
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.

c) chn
Qu trnh chn phomat c thc hin 480C, m tng i ca khng kh
trong phng khng ln hn 80%.
Trong qu trnh chn, vi khun lactic ng hnh thc hin cc bin i sinh hc
v ho sinh to nn hng v c trng cho sn phm. Thi gian chn ko di t
412 thng.
d) Sn phm phomat Cheddar
Mt s tiu chun l ha ca phomat Cheddar nh sau:
- Nc : 35,1%

- Vitamin B1: 0,03g/100g

- Cht bo: 33,1%

- Vitamin B2: 0,42g/100g

- Protein: 25,8%

- Vitamin A: 410g/100g

- Calcium: 826mg/100g

- Acid nicotic: 0,09g/100g

5.6. Cng ngh sn xut phomat nu chy

Phomat nu chy l loi sn phm mi so vi cc loi phomat khc. N xut
hin u tin trn th trng ti Thuy S vo nm 1910 do cng ty Gerber sn xut.
204

Nguyn tc l s dng nhit cao nu chy mt loi hay nhiu loi phomat
khc nhau, c b sung thm sa v mt s cht ph gia thc phm khc. Sau khi lm
ng nht hn hp em i khun v lm ngui, s thu c sn phm mi l
phomat nu chy.
Sn phm phomat nu chy hin nay rt a dng. Cc ch tiu l ha v cm quan
ca chng rt khc nhau. Nhn chung, phomat nu chy c th c chia thnh hai
nhm:
- Nhm I: phomat nu chy c nng cht kh tng i cao (ti thiu l 50%).
Sn phm thng c ct thnh ming nh s dng.
- Nhm II: phomat nu chy c nng cht kh thp (ti thiu l 44%). Ngi
tiu dng s pht phomat ln bnh s dng.
Vit Nam, phomat nu chy xut hin t vi chc nm gn y. Mt trong
nhng thng hiu ca Php c ngi tiu dng bit n l sn phm phomat nu
chy c in hnh u b ang ci (La vache qui rit).
Mt c im c trng ca phomat nu chy l h VSV trong sn phm b
tiu dit trong cng on x l nhit trong quy trnh sn xut. V vy phomat nu chy
d vn chuyn v bo qun lu hn cc sn phm phomat truyn thng.
5.6.1. Nguyn liu sn xut phomat nu chy
a) Phomat
Ngi ta c th s dng cc loi phomat khc nhau sn xut phomat nu chy:
- Loi phomat cng, bn cng nh Emmenthal, Cheddar,
- Loi phomat mm, bn mm: in hnh l nhm phomat vn xanh
- Loi phomat mm (phomat ti): phomat Blanc
sn xut phomat nu chy c tt th cc nguyn liu phomat ban u phi
t nhng ch tiu v ho l, cm quan theo quy nh trc khi a vo sn xut.
b) Sa v cc sn phm t sa
Ngi ta s dng sa ti, sa bt hoc cc sn phm t sa nh cream, casein,
b, huyt thanh sa lm nguyn liu ph trong sn xut phomat nu chy.
Cc yu cu v cht lng i vi nhm nguyn liu ny v t l s dng do nh
sn xut quy nh ring cho mi loi sn phm phomat nu chy.
c) Ph gia thc phm
to cu trc gel cho phomat nu chy, thng thng s dng cc nhm ph
gia sau :
- Nhm sodium polyphosphate (E.450)
- Sodium orthophosphate (E.339)
- Sodium citrate (E.331)
- Acid citric (E.330)
Bn nhm ph gia trn u nm trong danh mc ph gia thc phm cho php s
dng theo quy nh hin nay ca B Y t Vit Nam.
5.6.2. S quy trnh cng ngh sn xut phomat nu chy
Quy trnh cng ngh sn xut phomat nu chy rt a dng. Hnh 5.30 gii thiu
mt quy trnh sn xut phomat nu chy nhm I (sn phm c nng cao).
205

Phomat nguyn liu

X l
Sa v cc sn
phm t sa

Gia nhit v
khuy trn

Ph gia
Hi
nc

khun
Lm ngui
Bao b

Ct v bao gi

Phomat nu chy
Hnh 5.30. S quy trnh sn xut phomat nu chy c nng cht kh cao
5.6.3. Thuyt minh quy trnh cng ngh
a) X l phomat nguyn liu
y l giai on chun b nguyn liu. Tu thuc vo yu cu ch tiu cht lng
ca sn phm m ta c nhng phng php x l khc nhau.
i vi nhm phomat cng nh Emmenthal, u tin nguyn liu s c tch
b lp v cng xung quanh, sau ra sch bng nc v ct nh trc khi cho vo
my nghin mn. mn sau khi nghin cng cao th qu trnh x l nhit tip theo s
cng d thc hin.
i vi nhm phomat khng c lp v cng th ngi ta ch tin hnh ra sch
v lm tng t nh trn.
b) X l nhit
Mc ch ca qu trnh ny l nu chy phomat nguyn liu ph v hon ton
cu trc gel ca phomat ban u, v d dng phi trn vi cc nguyn liu v cc ph
gia khc to thnh mt hn hp ng nht. Mt s bin i quan trng din ra trong
qu trnh x l nhit:
- S trao i gia ion Na+ v Ca2+: cc ion Ca2+ gi vai tr quan trng trong vic
to nn cu trc gel casein trong phomat. Chng lin kt cc phn t casein li vi
nhau to nn mt mng li khng gian nh hnh cho cu trc gel. Di tc dng ca
nhit cao v s khuy trn c hc, mt s ion Na+ trong ph gia s dng s th ch
cc ion Ca2+ ang lin kt vi nhng phn t casein trong phomat. Hin tng trn
lm ph v cu trc gel v gii phng ra nhng phn t casein t do. V th phomat
nu chy sau ny s c cu trc gel v cng hon ton khc vi phomat nguyn liu
ban u.
206

- S hydrat ha: trong qu trnh x l nhit, mt s phn t v nhm chc ho

nc trong hn hp c hydrate ha. Do , phomat nu chy s c m cao hn
v cu trc mm hn so vi phomat nguyn liu.
- S v hot enzyme v tiu dit VSV: nhit cao s v hot bt thun nghch
enzyme v tiu dit h VSV trong hn hp nguyn liu v ph gia. Nh , sn phm
phomat nu chy c thi gian bo qun di hn so vi cc sn phm phomat khc.
Qu trnh x l nhit thng c thc
hin trong thit b hnh tr ng c cnh khuy
(hnh 5.31). gia nhit, ngi ta c th phi
trn trc tip hi vi nguyn liu thng qua
ng ng dn hi bn trong thit b. Tuy nhin,
lng hi phi trn b hn ch bi lng nc
cn b sung vo thit b, phi c thm lp v o
cp hi b sung nhm n nh nhit hn
hp trong sut qu trnh khuy trn.
Cch thc hin: hn hp nguyn liu v
ph gia c o lin tc v gia nhit n
90950C. C nhng trng hp ngi ta tng
ln t 1201250C v thm ch ln ti
1351400C. Qu trnh o trn v gia nhit nh
vy s t c ng nht ca phomat.

Hnh 5.31. Ni nu phomat

Yu cu quan trng l sau qu trnh x l nhit v khuy trn, hn hp nguyn

liu v ph gia phi t ng nht cao.
Cc qu trnh tip theo trong quy trnh sn xut phi c thc hin trong iu
kin v trng hn ch s nhim VSV t mi trng bn ngoi vo sn phm.
c) khun, lm ngui ct v bao gi sn phm
Sau qu trnh gia nhit, hn hp c em i khun v lm ngui to cu
trc gel c trng cho phomat nu chy. Do c s trao i gia ion Na+ v Ca2+ nn
cu trc gel mi c hnh thnh khc hn vi phomat nguyn liu ban u. Cc ion
Na+ lm cho gel phomat nu chy tr nn mm hn. Ngoi ra phomat nu chy c
m cao hn phomat nguyn liu ban u.
Tip theo l qu trnh ct khi phomat nu chy, to sn phm c hnh dng khc
nhau. Phomat nu chy thng c bao gi trong giy nhm, cc thit b bao gi t
ng, nng sut bao gi 60, 80, 100, 200, 400 sn phm/pht.
5.6.4. Sn phm phomat nu chy
Cht lng sn phm phomat nu chy c nh gi qua cc nhm ch tiu :
ho l, vi sinh v cm quan.
Trong nhm ch tiu ha l: m, hm lng cht kh v hm lng cht bo
l ba ch tiu quan trng nht. Theo quy nh ca Php, hm lng cht bo khng
thp hn 40% tng cht kh trong sn phm.
Ch tiu v vi sinh vt: mc d hu ht cc VSV v h enzyme trong phomat nu
chy phi c v hot, cc nh sn xut vn khuyn co bo qun sn phm nhit
8120C, trnh tip xc vi nh sng v oxy khng kh.
Ch tiu cm quan: sn phm c cu trc gel c trng, do khi vn chuyn
207

trnh va chm v trnh s thay i t ngt v nhit .

5.7. Cc phng php hn ch s pht trin ca vi sinh vt c hi i vi cht
lng ca phomat
V v mi thm ca phomat c to thnh ch yu di tc dng ca enzyme
do vi khun to ra. Tuy nhin, trong qu trnh sn xut phomat rt d b vi khun c
hi v vi trng xm nhp l nh hng n hiu sut thu hi v cht lng ca sn
phm, nguyn nhn do:
- Trong sn xut phomat, ngi ta khng s dng ch nhit cao lm tiu
dit hon ton vi sinh vt. Bi v khi s gy ra s thay i khng thun nghch cc
tnh cht l ha ca sa, bin sa thnh nguyn liu khng dng c sn xut
phomat.
- Nhit thanh trng sa sn xut phomat thp hn i vi cc sn phm
khc (72750C trong 1520s), nhit ny khng tiu dit c cc nha bo, cc vi
khun chu nhit.
- Do thng xuyn tip xc vi mi trng bn ngoi nn c th c mt s loi
vi trng khc xm nhp vo (trc khun ng rut, vi khun butyric) kt qu lm
phomat d h hng v cn c th l nguyn nhn gy ng c thc phm.
- acid hot ng ca hu ht cc loi phomat nm trong khong 5,15,7.
Chnh pH ny rt thun li cho nhiu loi vi khun gy h hng phomat (trc
khun ng rut, vi khun Butyric, E.coli, Staphylococcus, Salmonella v.v.).
- p sut thm thu v nc lin kt trong phomat mc kh ph hp vi s
pht trin ca vi khun.
- iu kin sn xut phomat rt thch hp vi s pht trin ca c vi khun c li
v c hi cng nh cc phn ng chuyn ha cc thnh phn ca sa.
T nhng nguyn nhn trn, hn ch s pht trin ca vi sinh vt c hi cn
ch trng cc phng php sau:
- Phng php cng ngh l lm thay i cc tnh cht vt l v ha hc ca ht
phomat (pH, m, nhit , thi gian ln men) nhm to ra iu kin khng thun
li cho vi khun c hi pht trin. Gim m tng i v gim nhit ngm chn
phomat c tc dng hn ch r rt cc vi khun trn b mt v vi khun butyric. Tuy
nhin, nhng thay i v mt cng ngh c th lm gim cht lng sn phm. V d
nh khi ht phomat kh qu hoc gim nhit ngm chn lm trng thi ca
phomat khng bnh thng, gim nng sut thu thnh phm v mi v phomat khng
c trng. Khi trn qu nhiu mui vo ht phomat th tc pht trin ca cc
Streptococcus b gim ng k mc d iu kin ny cc trc khun ng rut v vi
khun butyric khng pht trin c.
- Phng php ha hc l b sung vo sa hoc ht phomat nhng hp cht ha
hc hn ch s pht trin ca vi khun c hi. Nhng hp cht ny phi khng c,
khng c hi i vi sc khe v khng lm thay i cc tnh cht cm quan ca
phomat.
- Ngoi ra v sinh thit b, nh xng v mi trng l rt quan trng.
5.8. Cc qu trnh sinh ha c bn xy ra trong sn xut phomat
Trong sn xut phomat c th chia thnh hai giai on c lin quan cht ch vi
nhau.
* Giai on 1: bao gm tt c cc qu trnh t sa nguyn liu n khi to thnh
208

phomat. giai on ny, s ng t sa bng chymosin l quan trng nht. Kt qu

ca s ng t ny l to thnh calcium paracaseinat di dng gel. Tnh cht ca
qun sa ph thuc vo s lng v hot ca renin, lng ion Ca2+ trong sa v pH
ca sa. Khi cho nhiu chymosin hoat cao vo sa th s ng t cng nhanh v
tng lng calcium ha tan trong sa, qun sa s mn. Khi gia nhit sa 70800C,
calcium ha tan s chuyn thnh calcium phosphate khng ha tan Ca3(PO4)2 tc l
gim ion Ca2+, qu trnh ng t sa s chm li, qun sa khng mn.
Khi pH cng thp th s ng t cng nhanh. Tuy nhin c gii hn, pH 6,2 l
iu kin tt nht cho chymosin tc dng. Nu pH thp hn na th khi casein ng
t khng phi do chymosin m l do acid.
* Giai on 2: l qu trnh chn sinh hc. Qu trnh ny ph thuc khng ch vo
iu kin, qu trnh ngn chn m cn ph thuc vo chnh iu kin kt ta casein
bng renin, x l ht phomat, nhit un ln 2 C th ni rng qu trnh chn ca
phomat bt u t rt sm, tc l ngay t lc ng t. Tuy nhin, s bin i sinh ha
su sc cc thnh phn ca sa m kt qu to ra mi v c trng ca phomat xy ra
ch yu giai on ny. Trong qu trnh chn phomat, cc thnh phn ca sa bin
i su sc di tc dng ca cc enzyme khc nhau:
- Lactose c chuyn ha hon ton n acid lactic v hng lot cc hp cht
khc nhau
- Protein b thy phn mt phn (ph thuc vo tng loi phomat) n peptid,
acid amin
- Cht bo b chuyn ha to ra mt s acid bo bay hi v khng bay hi
Qu trnh ngm chn cn lm bin i cu trc, trng thi ca phomat. S bin
i cc thnh phn v cu trc trong qu trnh chn l kt qu ca s tc ng kt
hp gia chymosin v cc vi khun lactic.
5.8.1. S bin i ca lactose
Di tc dng ca vi khun lactic, lactose b bin i rt nhanh. Sau 510 ngy
th hu nh chm dt. Sn phm chnh ca s bin i ny l acid lactic. Vi khun ln
men lactic ng nht chuyn ha hon ton lactose thnh acid lactic. Steptococcus
lactic c kh nng to acid lactic cao nht l 97%, Steptococcus paracitrovorus 66%,
v Steptococcus diacetilactic mc trung bnh.
acid ca phomat tng rt nhanh nhng ngy u, sau chm li v cui
giai on chn tng rt chm. Khng phi ton b lactose chuyn thnh acid lactic
vi lng tng ng. Mt phn lactose c s dng cho qu trnh ln men khc
to thnh diacetyl, acetoin, acid bay hi, ru. Mt phn acid lactic c to thnh li
chuyn ha tip di tc dng ca vi khun thnh acid propionic, acid acetic, acid
butyric, CO2
3CH3CHOHCOOH 2CH3CH2COOH + CH3COOH + CO2 + H2O
Acid lactic cn tng tc vi cc thnh phn ca phomat nh tham gia phn ng
trao i ion vi mui, to thnh cc phc vi protein V d trong phn ng trao i
ion, lactose gii phng acid phosphoric, acid citric t mui ca chng:
Ca(H2PO4)2 + 2CH3CHOHCOOH 2H3PO4 + (CH3CHOHCOO)2Ca
C6H5O7Na3 + 3CH3CHOHCOOH C6H8O7 + 3CH3CHOHCOONa
Hai phn ng ny xy ra ngay giai on u khi acid lactic c to thnh. Khi
pH t 6,25 acid lactic tham gia vo phn ng trao i ion vi phc calcium
209

phosphate paracasein. Calcium trong phc tn ti hai dng: lin kt vi protein v

calcium phosphate dng keo.
Lng acid lactic to thnh nh hng n cht lng ca phomat. Nu qu cao
s hn ch s pht trin ca vi khun lactic, lm thay i phc protein
calciphosphate theo chiu hng khng c li cho trng thi ca phomat. Ngc li,
nu hm lng acid lactic thp (pH>6) to iu kin thun li cho vi khun c hi hot
ng lm gim cht lng ca phomat.
5.8.2. S bin i ca cc protein
S bin i sinh ha cc protein trong phomat xy ra ch yu giai on ngm
chn. 90% nit ha tan trong phomat c to thnh do kt qu ca s tc ng phi
hp ca chymosin v cc protease vi khun.
Theo nhiu nghin cu, chymosin c vai tr l tc nhn ng t sa v thy phn
khng su protein thnh mt s sn phm c tc dng thc y s hot ng ca vi
khun lactic. Chnh protease ca vi khun lactic mi tip tc thy phn protein. Cc
protease vi khun ph v cc lin kt peptid, disulfit to thnh cc proteose, cc
polypeptid, peptid v cui cng thnh cc acid amin.
Trong qu trnh chn, mt s acid amin b phn hy, mt s khc li bin i
thnh acid amin mi. S lng cng nh thnh phn acid amin t do trong phomat ph
thuc vo tng loi, ph thuc vo hm lng nc, nhit un ln hai, thnh phn
chng vi khun,
Trong qu trnh chn, tng hm lng acid amin t do khng ngng tng (mc
d c th hm lng ca acid amin ny gim trong khi acid amin khc tng).
Ngi ta nhn thy nu tip tc qu trnh chn n mt mc no th acid
amin di tc dng ca enzyme oxy ha kh ca vi khun s tham gia hng lot
phn ng khc nhau nh chuyn nhm amin, kh CO2 kt qu to thnh hng lot
cht mi c tc dng to mi v cho phomat.
Trong nhiu loi phomat, ngi ta tm thy acid phenylpropionic, n c th
c to thnh t s deamin ca phenylalanin.
+ H2O

NH2

NH2

+ NH3

- CH2 - CH - COOH

- CH2 - CH - COOH

Acid phenyloxypropionic

Phenylalanin

Phenylalanin cng c th phn ng theo mt cch khc to thnh acid

phenylpropionic.
+ 2H

+ NH3

NH2

- CH2 - CH 2 - COOH

- CH2 - CH - COOH

Acid phenyloxypropionic

Phenylalanin

i vi alanin cng xy ra phn ng tng t to thnh acid propionic v acid

piruvic theo cc phn ng sau:

210

CH3 - CH - COOH
NH2

+ 2H

Acid propionic

Alanin
CH3 - CH - COOH
NH2

CH3 - CH 2 - COOH + NH3

- 2H

CH3 - CH - COOH
NH

+2H2O

Alanin

CH3 - CO - COOH + NH3

Acid pyruvic

Tuy nhin, vic tm thy trong phomat acid propionic v acid piruvic cha hn
chng minh c l kt qu ca s deamin ca alanin bi nh ta bit acid
piruvic l sn phm trung gian, cn acid propionic l sn phm cui ca s ln men
lactose.
Trong mt s loi phomat, ngi ta tm thy acid suxinic v acid -cetoglutamic
l kt qu ca s deamin ca acid aspartic v glutamic.
COOH

COOH
CHNH2

+2H

CH2
CH2

CH2

COOH

COOH
Acid aspartic

Acid sucinic

COOH

COOH

CHNH2

+ NH3

+1/2O2

CO

CH2

CH2

CH2

CH2

+ NH3

COOH

COOH
Acid aspartic

Acid -cetoglutamic

Tt c cc dng deamin (kh, thy phn, oxy ha) ca cc acid amin trong
phomat xy ra di tc ng ca vi khun lactic. S thay i s lng v t l gia cc
acid amin t do trong phomat xy ra mnh m nh s hot ng ca vi khun
propionic.
Nh vy, cc acid amin t do trong phomat tham gia hng lot cc phn ng
oxy ha kh m kt qu to hng lot cc cht c tc ng n cht lng mi v v
trng thi ca phomat (cc acid bo, xeton, acid amin, aldehyt, NH3, CO2).
5.8.3. S bin i ca cht bo
Cc bin i ca cht bo xy ra theo hai hng: thy phn v oxy ha. Mc
thy phn cht bo trong phomat cng v phomat mm l rt khc nhau, thy phn su
xy ra phomat mm, trong khi phomat cng s thy phn xy ra rt yu.
phomat mm, s thy phn ph thuc vo h vi khun trn b mt. Mt s loi
mc, vi khun Micrococci hot ng rt mnh v tch t mt lng ng k acid bo,
c bit l acid bo bay hi to ra mi v c trng ca phomat.
211

Trong phomat chn hm lng acid bo t do v v trong rut khng ging

nhau. lp v qu trnh thy phn cht bo xy ra mnh m hn do tc ng ca h vi
khun b mt (nm mc, nm men, vi khun hiu kh).
Trong tt c cc loi phomat, ngi ta u tm thy cc acid butyric, acetic
Acid acetic khng phi l kt qu ca s thy phn cht bo m l kt qu ca s ln
men lactose. Acid formic l sn phm ca s chuyn ha cht bo ca vi khun. Acid
butyric c nhiu trong phomat mm (m qu trnh chn c s tham gia ca nm mc).
Trong phomat mm cn c acid caproic, capylic v capric. Khi bo qun thi
gian di, trong cc phomat ny cn to thnh cc acid valerianic, izovalerianic. Ngoi
s tch t cc acid bo, trong phomat mm c bit l loi c mc, cn to thnh cc
xeton, aldehyt v cc hp cht khc. Thnh phn quan trng to nn mi v ca cc
loi phomat mm l metylxeton. Metylxeton c to thnh theo s sau:
R - CH 2 - CH 2COOH

O2

R - C - CH 2COOH
O

R - C - CH 3 + CO2
O

Nh vy cc sn phm ca s thy phn v oxy ha cht bo trong phomat mm

to cho chng mi v rt c trng.
Trong phomat cng, mc thy phn v oxy ha cht bo thp hn, kt qu to
thnh mt lng nh acid butyric, capylic v caprylic, chnh cc sn phm ny tham
gia vo s to mi thm.
Tm li:
Trong qu trnh chn ca phomat, hng lot cc bin i xy ra i vi cc
thnh phn ca phomat. Lactose b chuyn ha hon ton thnh acid lactic v cc sn
phm khc. Protein b bin i su sc thnh cc polypeptid, acid amin, acid bo,
amin, S chuyn ha cht bo trong phomat tham gia vo s to thnh mi v
nhng mc khc nhau. Trong protein v cht bo ng vai tr ht sc quan
trng.
Mi v v ca phomat l kt qu s phi hp ca nhiu cc hp cht ha hc, tc
l cc sn phm ca s chuyn ha protein, cht bo, lactose. Trong qu trnh chn,
mi v ca phomat lun thay i cng vi s tch t cc sn phm ca s chuyn ha
cc cht.
Khi phomat chn, tc l lc m s bin i protein, cht bo v lactose ph hp
nht. Ni mt cch khc, thi im phomat chn l lc chng c mi v hi ha nht,
c trng nht. Nu tip tc ko di thi gian chn ngay c khi iu kin tt th t l
cc cht to mi v to v s thay i, khi s lm gim cht lng phomat. Tnh
cht cm quan ca phomat s l tt nht khi t l hm lng cc cht ny cn i.
5.8.4. S to thnh cc cht kh
Trong qu trnh chn phomat, hng lot cc phn ng ha sinh xy ra, kt
qu gii phng cc loi kh amoniac, cacbon dioxyt, hydro cc cht kh to thnh
trong khi ht phomat s to thnh cc l rng phomat thnh phm.
- Amoniac c to thnh phn ng deamin. Thng thng amoniac to thnh
trn lp b mt ngoi ca phomat, ni m phn ng deami n xy ra mnh m.
Mt phn amoniac li tch t dng t do, l l do v sao hm bo qun phomat
c mi amoniac
- Kh hydro c gii phng trong qu trnh ln men butyric ca lactose v t
212

qu trnh hot ng ca vi khun ng rut. Kh hydro ha tan km trong nc, d

dng khuch tn do trong phomat, lng kh hydro rt nh, Tuy nhin, nu qu
trnh ln men butyric xy ra qu mnh m th lng hydro to ra s rt nhiu, khi
cc l hng trong phomat l qu ln (phomat b r).
- Cacbon dioxyt chim ti 90% tng s cht kh trong phomat. Cht kh ny c
to thnh trong qu trnh chuyn ha lactose bi cc vi khun to mi thm, vi khun
propionic v vi khun butyric, cng nh t qu trnh kh CO2 ca cc acid bo v acid
amin. Kh CO2 ha tan tt trong nc, s lng kh CO2 to thnh dung dch qu bo
ha (bi CO2) trong khi phomat, v vy khi gp iu kin thun li th gii phng ra.
Kh CO2 tch t trong cc khong trng v ln dn ri to thnh l hng. Kh CO2 gii
phng nhanh th cng mt lc c nhiu trung tm tch t kh ny, kt qu c nhiu l
hng vi kch thc nh. Ngc li, kh CO2 gii phng chm th l hng to thnh t
nhng kch thc ln hn.
Ngi ta cn nhn thy nu dng chng ch gm Streptococcus lactic th phomat
thnh phm s khng c l hng. Trong khi Streptococcus paracitrovorus li c
kh nng to kh nhiu nht.
Ngoi CO2, H2, NH3 trong thnh phn kh cn c O2 v N2. C th kh O2 v N2
lt vo phomat trong qu trnh ht phomat vo khun. Kh O2 nh hng xu ti
cht lng phomat v n s oxy ha cht bo, tuy nhin O2 c vi khun s dng nn
mt i rt nhanh.
6. CNG NGH SAN XU T B
6.1. Gii thiu chung
B (butter) l sn phm ch bin t cht bo sa. Hm lng cht bo trong b
rt cao v chim trung bnh 80% khi lng sn phm. C nhiu cch khc nhau
phn loi b.
Da theo quy trnh sn xut, ngi ta chia b thnh hai nhm chnh:
- B c sn xut bng phng php o trn
- B c sn xut bng phng php lin tc c s dng my lm b lin hon
Theo mi v ch yu ca sn phm, c th chia lm cc loi:
- B ngt (sweet cream butter) l b khng ln men, trong quy trnh sn xut b
khng c qu trnh ln men lactic
- B chua (sour cream butter) hay b ln men (cultured cream butter), trong quy
trnh sn xut c qu trnh ln men lactic, qu trnh ny c thc hin sau khi thanh
trng nguyn liu, nhm to ra hng v c trng cho sn phm
- B mn hoc b nht: B nht (khng cha mui) c hm lng mui NaCl
trong sn phm khng ln hn 0,2%; B mn (c mui), trong b c hm lng
mui thp l b c cha mui NaCl trong sn phm khong 0,21%, b c hm lng
mui cao l b c cha lng mui NaCl trong sn phm 2%.
Thnh phn chnh ca b:
- Nc 1618%;
- Cht bo 8083%;
- Mui 02%; Protein 0,7%;
- Vitamin A l 2500 n v quc t/100g;
- Vitamin D l 55 n v quc t/100g.
213

6.2. Nguyn liu trong sn xut b

6.2.1. Cream
Nguyn liu chnh trong sn xut b l cream. Cream c th c thu nhn t
nguyn liu sa ti bng phng php ly tm hoc thu mua v. Hm lng cht bo
trong cream thng dao ng trong khong 3540%.
nh gi cht lng cream, ngi ta da vo ba nhm ch tiu l cm quan,
ha l v vi sinh.
Trong nhm ch tiu cm quan, mi v v ca cream l quan trng nht. Cream
khng c c mi v l, c bit l mi i do cht bo b oxy ha.
i vi cc ch tiu ha l, ngoi hm lng cht bo, ngi ta thng quan tm
n ch s iod ca cream. Nu ch s iod qu cao (ln hn 42), b thnh phm s c
cu trc rt mm. Ngc li, nu ch s iod qu thp (nh hn 28), b s tr nn cng
v kh pht ln bnh khi s dng.
i vi sn phm b ln men, nguyn liu cream khng c cha cc cht
khng sinh v khng b nhim cc cht ty ra cng nghip. Nhng cht ny s c ch
s hot ng ca cc vi khun lactic v ko di thi gian ln men. Hn na, hm
lng cc sn phm trao i cht do vi khun ging to ra s khng cn i v nh
hng khng tt n hng v sn phm.
Vi sinh vt trong cream cng thp cng tt. Ngi ta thng ch n nhm vi
khun a lnh v chng c kh nng sinh tng hp enzyme lipase chu nhit. Trong
qu trnh thanh trng cream, hu ht cc vi sinh vt b tiu dit. Enzyme ny xc tc
qu trnh thy phn cht bo, lm thay i thnh phn cht bo trong nguyn liu. Gii
php khc phc hin tng ny l phi tin hnh thanh trng sa ti ngay khi mi
nhp v, ri bo qun sa nhit thp (240C) trc khi em vo ch bin. Ch
thanh trng l 63650C, trong 15 giy. Khi nhm VSV a lnh s b tiu dit hon
ton.
Nu trong sn xut, cc nh my khng c iu kin thanh trng ngay sa ti
mi thu mua th phi tin hnh lm lnh v bo qun sa 240C, trong thi gian ti
a 24 gi tip theo phi thc hin qu trnh thanh trng sa. Trong trng hp mua
cream nguyn liu c cht lng khng tt nh cream c chua cao (15200D) th
cn tin hnh x l cream trc khi a vo sn xut b.
Mt trong nhng phng php x l thng dng l ra cream bng nc sch vi
t l cream/nc l 1/2 (v/v). Sau tin hnh ly tm tch nc. Ngoi ra, c th s
dng phng php trung ha lm gim chua ca nguyn liu cream. Ha cht
thng dng l CaO, Ca(OH)2.
Cream c phn loi trn c s cc tiu chun v cm quan, chua, hm
lng cht bo v ch tiu vi sinh vt (bng 5.23)
Bng 5.23. Cc tiu chun c bn phn loi cream
Ch tiu

STT

Cream
Loi I

Loi II

Mi v

Thm mt, hon ton C th c mi v l (thc

khng c mi v l
n )

Trng thi

ng nht, khng c b ng nht, c th c cc

214

STT

Cream

Ch tiu

Loi I
vn cc

chua, 0T

bn vi nhit

Vi sinh vt tng s, thi

gian mt mu

Nhit

Loi II
vn ca b

14

17

Protein khng ng t C th c ln vn ca
di dng ht ln vn
protein b ng t
Trn 3 gi

Di 3 gi

< 100C

< 100C

i vi trng hp cream c hm lng cht bo khc nhau, ngi ta cn phn

loi chng theo chua (bng 5.24)
Bng 5.24. Phn loi cream theo chua
Hm lng cht bo ca
cream, %

chua ca cream, 0T (khng qu)

Loi I

Loi II

2025

16

20

2631

15

19

3237

14

17

3843

13

16

Ch : Nghim cm vic trn cream loi I v loi II vi nhau.

6.2.2. Vi sinh vt
Trong sn xut b ln men, ngi ta s dng vi khun lactic dng LD. Thng
gp nht l Streptococcus diacetylactis v Leuconotos citrovorum. Trong qu trnh ln
men, ngoi acid lactic, chng sinh tng hp cc hp cht d bay hi nh aldehyde
acetic, diacetyl, acetoin Cc hp cht ny s to cho sn phm b hng v c
trng.
6.2.3. Cc ph gia
Cht mu: Mu sc ca b do cc hp cht carotenoid c trong cream nguyn
liu quyt nh. Thng thng, vo ma ng hm lng cc hp cht trn trong sa
thp hn ma h nn b thnh phm c mu nht hn. Ngi ta cho php s dng mt
s cht mu thc phm trong sn xut b. V d nh Php, cc cht mu c ngun
gc thin nhin sau y c php s dng:
- Curcumine (E100)

- Lactoflavin (E101)

- Cochenille (E120)

- Indigotine (E132)

- Chlorophylle (E140)

- Caramel (E150)

- Carbonmedicinalis vegetalis (E153)

- Carotenoides (E160)

- Anthocyanine (E163)
Mui NaCl: yu cu tinh sch ca mui khng c thp hn 99,7%.
215

Cht chng oxy ha: ph bin nht l gallat propyle, gallat octyle, gallat
dodecyle, butyl hydroxy anisol (BHA) hoc butyl hydroxy toluen (BHT). S dng
khng qu 0,01%.
Cc gia v khc: a dng ha sn phm b trn th trng, co th s dng mt
s gia v khc. Vic la chn gia v ph thuc vo th hiu ngi tiu dng v quy nh
ca mi nc. Cc gia v c s dng c th l tiu, ti, mi ty, c inh hng,
6.3. Quy trnh cng ngh sn xut b
6.3.1. Quy trnh cng ngh sn xut b ln men
a) S quy trnh cng ngh
S quy trnh cng ngh sn xut b ln men t cream c trnh by hnh
5.32. M hnh thit b dy chuyn sn xut b ln men t nguyn liu sa c m t
hnh 5.33.
Cream
Vi khun
lactic

Thanh trng

Nhn ging

Cy ging
Ln men v x
l nhit lnh

Mui

To ht b v
x l

Bao b

Bao gi

Sa b

B ln
men
Hnh 5.32. S quy trnh cng ngh sn xut b ln men
b) Thuyt minh quy trnh cng ngh
* Thanh trng
Mc ch ca qu trnh thanh trng l tiu dit h VSV v c ch hot tnh cc
enzyme trong cream.
Tin hnh thanh trng nhit 90950C, trong thi gian 1520 giy. Nu
cream c cht lng tt, ngi ta thng gia nhit nhanh nguyn liu n 950C ri lm
ngui ngay. Nu tng nhit v thi gian thanh trng th hiu qu ca qu trnh thanh
216

trng s tng. Tuy nhin, cream s c mi v nh hng xu n cht lng b thnh

phm.
Trong trng hp cream c mi l, ngi ta s dng phng php bi kh trong
iu kin chn khng tch cc cu t d bay hi ra khi cream. Qu trnh bi kh s
c kt hp thc hin cng vi qu trnh thanh trng cream. u tin, cream s c
bm vo thit b trao i nhit dng bng mng gia nhit ln n 780C. Tip theo,
cream c a vo bn chn khng thc hin qu trnh bi kh. p sut chn
khng cn iu chnh sao cho nhit si ca cream trong bn dao ng quanh gi tr
620C. Khi , cc cu t d bay hi s c tch ra khi cream. Cui cng, cream
c a tr li h thng trao i nhit bn mng gia nhit tip ln n 95 0C ri
lm ngui.

Hnh 5.33. M hnh thit b sn xut b ln men

1.Tip nhn sa; 2.Thanh trng sa; 3.Tch cht bo; 4.Thanh trng cream; 5.Tch kh; 6.Chun b ln
men; 7.Ln men; 8.X l nhit; 9.To ht b tng m; 10.To ht b lin tc; 11.Thu sa b; 12.Silo
cha b; 13.Bao gi

* Cy ging vi sinh vt
Trong cc nh my sn xut b c th s dng sinh khi vi khun lactic di
dng sy thng hoa do cc hng chuyn sn xut ging VSV cung cp. Nu khng h
c th t nhn ging phc v sn xut.
Mi trng nhn ging ph bin nht l sa gy. Trc khi nhn ging, sa gy
c thanh trng 90950C trong thi gian 1530 pht. Ta s dng nhn ging nhiu
cp c s t bo vi khun cy vo cream.
Qu trnh nhn ging c thc hin 200C. Thi gian nhn ging cho mi cp
t 710 gi. Canh trng VSV thu c c chua 18200SH, s t bo vi khun c
th ln n 109 t bo/ml. Nhng sn phm trao i cht quan trng nht ca vi khun
trong canh trng l acid lactic, diacetyl v acid acetic. Chng s nh hng n
217

hng v ca b thnh phm.

Lng ging VSV cy vo cream trong sn xut b ph thuc vo ch s iod ca
nguyn liu v nhit ln men. T l ging cy vo thng khong 17%(v/v).
* Ln men v x l nhit lnh
Qu trnh ln men v x l nhit lnh s din ra song song. Qu trnh ln men
c thc hin trong thit b hnh tr 7, c cnh khuy v b phn hiu chnh nhit .
Vi khun lactic s sinh tng hp acid lactic v cc sn phm trao i cht to chua
v hng v c trng cho cream. Tc acid ha cream v ch x l nhit s nh
hng n cu trc b thnh phm. Sau qu trnh ln men, chua phn khng bo
trong cream cn t quanh gi tr 360SH, hm lng diacetyl trong cream khong
1,01,5ppm
Mc ch ca qu trnh x l nhit lnh l kt tinh mt lng cht bo trong
cream. Do cream cha hn hp cc cht bo c im nng chy khc nhau nn nhit
kt tinh ca chng cng khc nhau. Tc kt tinh v tinh khit ca cc tinh th
s ph thuc vo ch x l nhit. Thng thng, ngi ta da vo ch s iod ca
cream chn ch x l nhit lnh ti u. Khi , b thnh phm s khng c
cu trc qu cng hoc qu mm (bng 5.25).
Bng 5.25. Ch x l nhit lnh v lng ging cy cho qu trnh ln men
tng ng vi cc ch s iod khc nhau ca nguyn liu (Bylund Gosta, 1995)
Ch s iod

Ch x l nhit lnh (0C)

Lng ging cy (%v/v)

< 28

8 21 20

2829

8 21 16

23

3031

8 20 13

3234

6 19 12

3537

6 17 11

3839

6 15 10

> 40

20 8 11

5
0

Trong qu trnh thanh trng cream 9095 C, tt c cc ht cu bo u trng

thi lng. Khi lm ngui cream xung 400C, mt s phn t cht bo bt u kt tinh.
Nu ta lm ngui cream xung nhit thp hn vi tc chm, qu trnh kt tinh s
ko di nhng cc tinh th cht bo s ln lt xut hin vi tinh khit cao. Tuy
nhin, do thi gian di nn hm lng cc sn phm to v chua v hng cho b c
sinh tng hp bi vi khun lactic trong cream s khng t c t l cn i nh
mong mun.
Trong thc t sn xut, cn phi rt ngn thi gian kt tinh cht bo bng phng
php lm ngui nhanh. Khi lm ngui nhanh, qu trnh kt tinh cht bo trong cream
s din ra nhanh. Tuy nhin, trong trng hp ny, mt s tinh th cht bo thu c
khng t tinh khit cao v c gi l tinh th hn hp. l do cc phn t
triglycerid c im nng chy thp b nht trong cc tinh th triglycerid c im nng
chy cao. Khi t l gia khi lng cht bo th lng so vi tng khi lng cht
bo c trong cream s gim v b thnh phm c cu trc cng, kh pht ln bnh m
khi s dng.
218

 khc phc hin tng trn, sau khi gim nhit cream kt tinh mt phn
cht bo, ngi ta nng dn nhit ln cc triglycerid c im nng chy thp s
ha lng v tch khi cc tinh th hn hp. Cui cng, tin hnh h nhit cream
nhng khng qu thp nh ln h u tin ti kt tinh cht bo. Khi mt s
triglycerid s tip tc kt tinh, tuy nhin tinh khit ca cc tinh th trong cream s
tng, s tinh th hn hp gim. Ta c th t c t l phn trm gia lng cht
bo lng so vi tng khi lng cht bo trong cream nh mong mun (bng 5.26).
Bng 5.26. nh hng t l lng cht bo lng v cht bo rn trong cream n
cng ca b thnh phm (Luquet, 1985)
Lng cht bo lng
(% so vi tng lng cht
bo)

Lng cht bo rn
(% so vi tng lng cht
bo)

85

15

B mm

55

45

B cng

6578

2235

Cu trc b thnh
phm

B c cng va
phi, d pht ln bnh

Sau cng, ngi ta h nhit hn hp xung 560C v gi trong khong 2 gi.

Theo Luquet (1985), gii php k thut ny s lm gim tn tht cht bo theo sa
b giai on to ht b tip theo.
* To ht b v x l
Qu trnh to ht b v x l c th thc hin theo phng php gin on hoc
lin tc vi cc cng on sau y:
- Khuy o hn hp cream c cha cc tinh th cht bo bin chng thnh
cc ht b v sa
- Tch sa b thu nhn cc ht b
- X l cc ht b ring l to thnh mt khi kt dnh
- B sung mui v phn b u cc ht nc nh li ti trong ton khi sn phm
- X l chn khng lm gim lng kh c trong khi b
- B sung mui v phn b u trong ton b khi b
- Hiu chnh m v phn b u cc ht nc nh li ti trong ton khi sn
phm
- X l chn khng lm gim lng kh c trong khi b
Phng php gin on
Thit b o trn gin on c m t hnh 5.34. i vi thit b o trn
cng nghip c ch to bng thp khng r, bn trong c cc thanh p nh trn
cream, Thit b c th thc hin chuyn ng xoay nh mt motor v b phn truyn
ng. Tc quay ca thit b c th hiu chnh c.
Cht bo trong hn hp cream c np vo thit b s tn ti di hai dng: tinh
th v dch lng. Khi thit b thc hin chuyn ng xoay s khuy o mnh hn hp
cream bn trong v lm xut hin cc bt kh. u tin, cc ht cu bo s phn b tp
trung ti b mt tip xc pha gia bt kh (pha phn tn) v pha lng (pha lin tc)
trong hn hp. Nu s khuy o vn tip tc, cc bt kh s tr nn nh hn, bt dy
hn, mng bao quanh mt s ht cu bo b v v gii phng ra cc phn t cht bo
219

lng bn trong. Cc phn t cht bo ny s to nn mt mng mng bao xung quanh

b mt cc bt kh v cc ht cu bo cn li. Bt kh cng dy th s phn t cht bo
c gii phng ra t cc ht cu bo do hin tng mng b v s cng ln. Theo thi
gian, bt tr nn km bn v v. Cc ht cu bo v tinh th bo nh nhng phn t
cht bo dng lng t do s lin kt li vi nhau thnh khi v hnh thnh nn cc
ht b. Lc u, kch thc cc ht b rt nh v ta khng th nhn thy c bng
mt thng nhng sau chng ln dn ln.

b)

a)

Hnh 5.34. Thit b o trn b gin on

a. Thit b o trn b truyn thng; b. Thit b o trn b cng nghip
1.Bng iu khin; 2.B phn dng tc thi; 3.Thanh dp.

Trong trng hp c s dng cht mu, chng c b sung vo hn hp cream

trong thit b trc khi qu trnh o trn bt u.
Khi qu trnh to ht b kt thc, hn hp thu c trong thit b gm hai phn:
cc ht b v sa b. Trong sa b c cha mt lng cht bo. Gi tr ny cng nh
chng t tn tht cht bo trong qu trnh to ht b s cng thp.
Tip theo giai on tch sa b ra khi thit b, ngi ta thng dng nc vo
trng ra ht b nhm loi b cc hp cht ha tan trong sa b cn bm trn b
mt cc ht b.
Sau giai on tch nc thng b sung thm mui (b mn). Sau cc ht b
s c nn p to thnh khi ng nht. giai on ny, nc s c phn b
di dng nhng ht rt mn trong ton b khi b m ta khng th nhn thy c
bng mt thng. Mt h nh tng mi nc/du c hnh thnh.
Cui cng l giai on lm gim lng kh t do c trong khi b (nu cn).
Trong cc sn phm b c sn xut bng phng php th cng, thng thng
lng kh chim 57%(v/v). Hm lng kh trong b cng thp th cu trc s cng
cng. tch kh, ngi ta thc hin khuy o khi b trong iu kin chn khng.
Khi , lng kh c th gim xung 1% so vi th tch b thnh phm.
Phng php lin tc
S nguyn tc lm vic ca thit b lm b lin tc c m t hnh 5.35.
Crem c a vo xilanh o trn 1, hn hp cc ht b v sa b to thnh
qua b phn phn li 2. Sa b c tho ra ngoi cn cc ht b th tip tc qua b
phn p 3 nhm loi b ht sa b. Cc ht b c tip tc x l ngn x l th hai
4. Mi ngn c gn vi mt mt v c b phn iu chnh tc . Thng tc
ca mt ngn x l th nht gp hai ln tc ca mt ngn x l th hai.
Ngi ta c th b sung mui vo b qua vi phun cao p 5. Tip b c
chuyn qua b phn bi kh 6 m kt qu lm gim lng khng kh trong b t 67%
220

xung cn xp x 1%. b phn x l nho trn b 7, ngi ta c th hiu chnh hm

lng nc, mui ca b. B phn kim tra 8 cho php xc nh cc ch tiu v m,
hm lng mui, nhit , t trng ca b trc khi b thnh phm c chuyn n
ng gi.
Cream
8
6

B thnh
phm

Sa b

Hnh 5.35. S nguyn tc lm vic ca thit b lm b lin tc

1. Xilanh o trn; 2. B phn phn li (ngn x l th nht); 3. B phn p ht b; 4. Ngn x l th hai;
5. B phn phun; 6. B phn bi kh chn khng; 7. B phn nho trn cui cng; 8. B phn kim tra

* Bao gi, bo qun

Vic bao gi sn phm c thc hin trn h thng thit b lm vic t ng. B
thng c to hnh dng khi ch nht vi khi lng 250g hoc 500g.
Loi bao b thch hp nht l giy nhm hoc hp plastic do chng ngn cn
c nh sng, m v hn ch ti a s tn tht cc cu t hng c trong b. Sn
phm b bao gi trong giy nhm hoc hp plastic tip tc c xp vo nhng thng
carton ri em bo qun ngay trong kho lnh, nhit khng qu -4-60C.
6.3.2. Quy trnh cng ngh sn xut b khng ln men
S quy trnh cng ngh sn xut b khng ln men tng t nh i vi sn
phm b ln men nhng n gin hn, khng c giai on cy ging v ln men.
Nh vy, nguyn liu cream sau khi qua thanh trng s c em i x l nhit
lnh to mt s tinh th cht bo v t c t l thch hp gia lng cht bo
dng lng v cht bo dng tinh th. Sau , hn hp c a vo h thng thit b
hot ng lin tc to ht b v x l b thnh phm.
6.4. nh gi cht lng b
Ngi ta nh gi cht lng b da vo cc ch tiu cm quan, ha l v vi sinh.
6.4.1. Ch tiu cm quan
Ch tiu cm quan ph bin nht l mu sc, mi v v ca b. Ngoi ra, ngi ta
cn nh gi cm quan cu trc sn phm ( cng, do, ) bng cch pht b ln
bnh ri quan st.
6.4.2. Ch tiu ha l
Ch tiu ha l thng c s dng nh gi cht lng b l: hm lng
cht bo, m, hm lng cc cht rn khng bo, hm lng mui, chua,
Ty theo quy nh ca mi nc v mi c s sn xut m cc ch tiu ha l c
th dao ng trong nhng khong khc nhau. Thng thng, m ti a trong b l
18%, lng cht bo ti thiu l 8082%. Ngoi ra trong b cn c mui NaCl,
protein, cc vitamin tan trong cht bo nh A, D,
221

6.4.3. Ch tiu vi sinh

Ch tiu vi sinh bao gm cc ch tiu c bn nh tng s vi khun, nm men v
nm si. Trong nhm VSV gy bnh, ngi ta quan tm n Salmonella v Listeria.
Chng khng c c mt trong ht b thnh phm.
B thng c bo qun nhit 50C. Thi gian bo qun c th ko di vi
thng. Theo Vierling (1999), ngi ta c th s dng nhit thp hn -150C ko
di hn na thi gian bo qun b.
Trong qu trnh bo qun b, mt s bin i c th din ra. Quan trng nht l
s oxy ha cht bo to nn cc hp cht peroxyde gy mi kh chu v lm gim gi
tr dinh dng ca b. Mt s peroxyde gy c cho ngi s dng. hn ch cc
bin i ny phi bo qun b trong bao b kn, nhit thp.

CU HI N TP
1. Hy nu vai tr ca cc thnh phn ha hc ca sa b, i vi cu trc ca sa
v cc sn phm ln men t sa.
2. Hy m t cu trc ca siu micelle v micelle sa.
3. S ng t ca casein sa da trn c s no? Trnh by cc giai on ca qu
trnh ng t casein bng tc nhn enzyme.
4. Hy phn tch cc yu t nh hng n qu trnh ng t casein.
5. Hy m t tng qut v cc h VSV trong sa b v nu vai tr ca cc VSV
trong ln men sa.
6. Phn bit nhng im khc nhau c bn gia cc dng yoghurt truyn thng,
yoghurt dng khuy, yoghurt ung. Hy phn tch iu kin cng ngh ca cc
cng on c bn trong sn xut yoghurt.
7. Nguyn liu sn xut kefir phi m bo cc yu cu no? Hy m t quy
trnh v phn tch iu kin cng ngh ca cc cng on trong quy trnh sn
xut kefir.
8. Nguyn liu sn xut phomat bao gm nhng loi no? Chng c vai tr g
trong sn xut phomat? Hy phn bit s khc nhau c bn gia phomat khng
qua giai on chn v phomat c qua giai on chn.
9. Hy m t cc quy trnh cng ngh sn xut phomat Carmembert, phomat Bleu
des Causses, phomat Cheddar, phomat nu chy.
10. Hy nu cc phng php hn ch s pht trin ca vi sinh vt c hi i vi
cht lng ca phomat.
11. Trong sn xut phomat thng xy ra cc qu trnh sinh ha c bn no? Hy
trnh by tm tt cc s bin i .
12. Hy m t quy trnh v phn tch iu kin cng ngh ca cc cng on trong
quy trnh sn xut b.

222

TI LIU THAM KHO

[1]. Kiu Hu nh (2010), Gio trnh vi sinh vt hc thc phm, Nh xut bn gio
dc Vit Nam.
[1]. L Vn Vit Mn (2004), Cng ngh sn xut cc sn phm t sa v thc ung
- Tp 1, Nh xut bn i hc quc gia Thnh ph H Ch Minh.
[2]. L Vn Vit Mn (ch bin), Li Quc t, Nguyn Th Hin, Tn N Nguyt
Minh, Trn Th Thu Tr (2010), Cng ngh ch bin thc phm, Nh xut bn i
hc quc gia Thnh ph H Ch Minh.
[3]. Lm Xun Thanh (2008), Gio trnh cng ngh cc sn phm sa, Nh xut bn
Khoa hc v k thut
[4]. Gosta Bylund MS (1995), Dairy Processing Handbook, Tetra Pak processing
systems AB, publisher, Lund.
[5]. H.D. Belitz. W. Grosch P. Schieberle, (2009), Food chemistry, Springer; 4th ed.
Edition.
[6]. TCVN 7030: 2002, Sa chua, Quy nh k thut.

223

Chng 6. CNG NGH SN XUT THC UNG LN MEN

Thc ung ln men l cc loi thc ung c sn xut bng cng ngh ln men
t vi sinh vt. Hin nay, c nhiu sn phm thc ung c sn xut bng cng ngh
ln men in hnh l bia v cc loi ru (vang, cn, whisky, cognac, rhum...). Ring
i vi ethanol khng dng trc tip lm thc ung nhng c dng cho vo mt
s sn phm thc ung nhm tng hm lng ethanol trong sn phm.
Cc sn phm thc ung ln men c sn xut da trn nguyn l qu trnh ln
men ng to ethanol v CO2 di tc dng ca nm men. Nm men dng trong sn
xut thc ung ln men gm cc loi thuc ging Saccharomyces. Ty theo tnh cht
v yu cu ca sn phm v c th s dng chng nm men ln men ni hoc lm men
chm. Thng thng sn xut cc loi bia vng nc ta hin nay v sn xut ru
vang s dng chng nm men ln men chm cn trong sn xut ethanol s dng chng
nm men ln men ni.
Cng ngh chung ca sn xut cc sn phm ung ln men gm cc cng
on nh: chun b dch ln men, chun b men ging, tin hnh ln men v hon thin
sn phm. Ring i vi cng ngh sn ethanol cn c bc chng ct v tinh ch
thu c ethanol c nng cao.
Trong chng ny, gii thiu v cng ngh sn xut bia, ethanol v ru vang
nho l cc sn phm thc ung ln men in hnh.
1. CNG NGH SN XUT BIA
1.1. Gii thiu chung v bia
Danh t bia (beer) bt ngun t ting latinh "bibere" ngha l thc ung. Cc nh
th thi Trung c sn xut bia v ph bin tn gi ny khp Chu u. Ting c c
gi l "baere", tng ng vi "beer" ca ting Anh ng i.
Bia l loi nc gii kht c t lu i, c gi tr dinh dng cao v ethanol
thp, mi v thm ngon v b dng. Ung bia vi mt lng thch hp khng nhng
c li cho sc kho, n cm ngon, d tiu ho m cn gim c s mt mi sau
nhng ngy lm vic cc nhc. Bia c tc dng gii kht, ngoi ra n cn cha
vitamin B1, B2, PP v rt nhiu acid amin cn thit cho c th. Nng lng thu c
khi s dng 0,5 lt bia tng ng vi n 100g bnh m, 300ml ru vang 120V,
300g khoai ty. Mt lt bia mang li cho ngi s dng khong 400500kcal. Bia
c ch bin t ht i mch ny mm, nguyn liu thay th (go, ng), hoa
houblon, nc v nm men. Hng thm v v ca bia l do cc hp cht chit t
nguyn liu, t cc qu trnh ln men dch ng sinh ra ru, CO 2 v cc sn phm
ln men khc. Nh nhng u im ny, bia c s dng hu ht khp cc nc trn
th gii v sn lng ca n ngy cng tng.
Theo du tch ca cc nh kho c hc tm thy v chng minh qu trnh sn
xut bia cch y 57 nghn nm. Mi n nm 1857 nh bc hc ngi Php Louis
Pasteur to ra bc ngot ln cho ngnh cng ngh sn xut bia, l khi ng pht
hin ra Nm men - vi sinh vt m hot ng ca chng lm nn qu trnh ln men
bia. n cui th k 19 mt s nh khoa hc c, Nga mi chng minh c rng
nm men to nn cc enzyme v cc enzyme ny c kh nng chuyn ho ng thnh
ru v CO2, y l thnh phn quan trng nht ca bia.
Tnh hnh sn xut bia trn th gii v Vit Nam pht trin khng ngng, tuy
224

nhin sn lng bia ca Vit Nam cn rt khim tn so vi sn lng bia ca cc nc

c cng nghip sn xut bia pht trin, nh M, Tip Khc, c,... Mc tiu th bia
ca nc ta cng rt thp khong 17 lt/ngi/nm, trong khi Tip Khc 154
lt/ngi/nm, c 147 lt/ngi/nm...
Ngnh bia nc ta mi pht trin nhanh t sau 1990, nhng t 1993 n 1995,
sn lng tng gp i. Theo s liu ca B Cng nghip, c nc hin c trn 300
c s sn xut bia vi cng sut thit k 1,7 t lt/nm. Nhng nh my bia ln nc
ta nh bia Vit Nam, Si gn, bia H Ni, bia Huda, khp cc a phng u c
cc nh my bia vi quy m khc nhau. Sn lng bia nm 2003 t khong 1 t lt.
Tc tng trng ca ngnh bia c d bo kh cao khong 15%/nm.
Mt cch tng qut nht, vic sn xut ra bia bao gm cc cng on sau:
- Xay, nghin nguyn liu;
- Nu hay thy phn nguyn liu;
- un si dch ng thu c vi hoa houblon hoc cc sn phm ch bin t
hoa houblon;
- Lng trong v lm lnh dung dch un si;
- Ln men dung dch lm lnh bng nm men;
- Lm trong, b sung thm carbon dioxide (CO2), chit rt vo bao b, thanh
trng.
1.2. Nguyn liu sn xut bia
Nguyn liu sn xut bia gm 3 loi c bn: malt i mch, hoa houblon, nc.
Ngoi ra, cn phi k n nguyn liu thay th malt i mch nh cc loi dch ng
v cc loi ht cha ny mm (go, ng, la m, ).
1.2.1. Malt i mch
Malt l ht ha tho ny mm trong iu kin nhit v m nhn to xc
nh. N l sn phm rt giu cht dinh dng: cha 1618% cc cht phn t lng
thp d ha tan (ch yu l ng n), dextrin bc thp, cc acid amin, cc cht
khong, cc nhm vitamin v c bit c h enzyme phong ph (ch yu l protease
v amylase).
Malt i mch 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 v ph n
c thai... nhng c l cng dng ln nht ca malt i mch l dng sn xut cc
loi ung c nng ethanol thp, nht l bia.
Malt i mch gm 2 loi: malt vng v malt en. Ngoi ra cn c mt s loi
malt dng lm ph gia trong sn xut bia nh: malt caramen, malt c ph...
Malt i mch dng trong sn xut bia vi 2 mc ch, va l tc nhn ng
ha va l nguyn liu. Trong sn xut bia ch yu l dng malt i mch v:
- i mch d iu khin qu trnh m mm;
- i mch cho t l enzyme cn i thch hp cho cng ngh sn xut bia;
- V i mch dai nn nghin t nt v to lp tr lc rt xp;
- Malt i mch cho bia c hng v c trng hn so vi cc loi malt khc;
- Ring i vi mt s nc th i mch d trng hn so vi cc loi la mch
khc.
a) Cu to v thnh phn ha hc ca ht i mch
225

* Cu to ht i mch: V c bn ht i mch c bit ging cc loi ht trong

h la m, gm bn b phn chnh l v, lp aleurone, ni nh v phi.
- V: Hu ht ht cc loi i mch
c bao bc bn ngoi bng lp v tru.
Mt s rt t loi i mch khng c v
tru, cc loi ny khng c s dng
trong cng nghip bia.
i mch hai hng v tru kh
mng v mm, chim khong 78% khi
lng cht kh ca ht, cn i mch a
hng v tru dy v th hn, c th chim
n 11%. Kch thc ht cng b th t l
v/ht cng ln.
Hnh 6.1. Bng la i mch 2 hng
Thnh phn ha hc ca v tru ch
yu l cellulose v hemicellulose, trong c cha mt s cht c nh hng xu n
cht lng bia, nh polyphenol, cht ng v acid testinic. V tru chim khi lng
ch yu ca phn v.
Di lp v tru l v qu cu to t khong 3 lp t bo sp xp theo cch to
dai v bn c hc cao. Tip theo l v ht ch gm khong hai lp t bo ng vai
tr mng bn thm. Nc c th thm vo bn trong nhng cht tan khng thm ra
c bn ngoi mng ny. V qu v v ht lin kt cht vi nhau v chng d dng
c tch ra khi v tru.
- Lp aleurone: i mch hai hng lp aleurone gm hai lp t bo hnh lng
knh c thnh dy, cn i mch a hng th s lp t bo nhiu hn. Cc t bo cu
thnh nn aleurone rt giu protein, cht bo, ng, vitamin v cht khong. Lp ny
l im xut pht quan trng cho s tng hp enzyme phn gii ni nh trong qu
trnh sn xut malt.

Hnh 6.2. Mt ct ht i mch

- Ni nh: Ni nh l thnh phn ln nht v gi tr nht ca ht i mch v l
ni d tr cht dinh dng ca ht i mch, ch yu l tinh bt, protein, mt t cht
bo, cht khong v ng n gin. Ni nh gm cc t bo thon di, kch thc ln,
c thnh mng bn trong cha y cc ht tinh bt ln v nh. Cc ht tinh bt c
gi bn trong mng li protein. Thnh (vch) ca cc t bo ni nh cu to t
hemicellulose. Hemicellulose c thnh phn ch yu l -glucan. Mng li protein v
-glucan ca thnh t bo c th b phn gii trong sut thi k ny mm lm malt.
226

Khi thnh t bo v mng li protein b phn gii, cc enzyme thy phn tinh bt
c th phn ct cc ht tinh bt trong giai on nu bia. Khi ni nh b phn gii, mng
li protein b phn ct, cc ht tinh bt c t do th lc cc enzyme c th tn
cng vo tinh bt.
- Phi: Khi lng ca phi ch chim khong 2,55% khi lng ht. Phi nm
pha di, gn ca ht, bo gm phi l, phi r v nm gia chng l phi thn.
Phi l phn ca ht s pht trin thnh cy khi ht ny mm. Khi ht ny mm, phi
s phng thch cc hormone, cc hormone ny s lm cho cc t bo aleurone sn sinh
cc enzyme phn gii ni nh. Ngn cch gia phi v ni nh l ng. Ng l mt
mng bn thm, ch cho cc cht ha tan t ni nh thm qua chuyn v phi v
nc vo trong ni nh thy phn cht d tr cha trong trong qu trnh m
mm. i vi cng ngh sn xut bia, vai tr ca phi ht l trm hot ha v l nh
my sn xut enzyme. Nh c hot ng ca phi m ht i mch c th c chuyn
ha thnh malt i mch mt nguyn liu trc tip va l ngun d tr c cht va
l kho cha cc enzyme cn thit cho qu trnh sn xut bia.
* Thnh phn ha hc ca ht i mch: Thnh phn ha hc ca ht i mch
ph thuc vo ging i mch, cc iu kin canh tc, thu hoch v bo qun. Vic
chn i mch cho sn xut bia trc ht cn cn c vo cc ch s v thnh phn ha
hc. Thnh phn ha hc ca ht i mch bao gm: nc, hp cht glucid, hp cht
nit v cc cht v c.
- Nc: Hm lng nc c ngha i vi qu trnh vn chuyn, bo qun v
nh gi ht. Hm m cao s xc tin qu trnh h hp v t bc nng, to iu kin
cho vi sinh vt pht trin gy tn hao cht kh, gim cht lng v nhanh h hng
khi ht. i mch em bo qun phi cha hm m 13%.
- Hp cht glucid: Glucid l nhm khi lng ln nht trong ht i mch, c th
phn thnh cc nhm: ng, tinh bt, cellulose v hemicellulose.
+ ng: Cc ng n gin trong i mch gm glucose v fructose, khi
lng tng cng chim khong 0,30,4% v ng kp ch yu l saccharose, khi
lng chim khong 1,8% so vi khi lng cht kh ca ht. Cc ng n gin
tuy t nhng c vai tr lm cht dinh dng khi u cho phi khi bt u ny mm.
+ Tinh bt: Tinh bt chim khong 5063% khi lng cht kh ca ht i
mch, ng vai tr l ngun dinh dng d tr cho mm v ngun d tr cung cp cc
cht ha tan cho ln men bia. Tinh bt phn b nhiu nht ni nh, mt phn nh
phi. Ht tinh bt to thnh t hai hp cht l amylose (khong 2025%) v
amylopectine (7580%).
Amylose: Chui phn t amylose gm khong 200400 n v glucose, lin kt
-1,4 glycoside theo kiu mch thng. Mt u mch l u khng kh, u kia l u
kh (do mang nhm aldehyde). Khi tip xc vi dung dch iodine, phn t iodine b
hp th vo trong ng xon to thnh phc cht mu xanh, khi cu trc xon b ph
v th phn ng mu khng cn. Amylose tn ti dng tinh th, d ha tan trong nc
nng to thnh dung dch khng bn vi nht kh thp. Khi chu tc dng xc tc
ca amylase, amylose d b phn ct thnh cc ng maltose v glucose.
Amylopectin: Phn t amylopectin to thnh t cc n v glucose xp thnh trc
chnh, trn c nhiu mch nhnh, mi nhnh khong 1530 n v glucose. S
lng n v glucose c th n 6000. Ti nhng im r nhnh, cc glucose lin kt
nhau qua lin kt -1,6 glycoside, cn li tt c cc im khc l lin kt -1,4
227

glycoside. Amylopectin l cht v nh hnh, khng tan trong nc nng m ch c th

to thnh h. Khi tip xc vi dung dch iodine, amylopectine cho phn ng mu tm.
Trong mi trng nhiu nc, tinh bt b thy phn di xc tc ca cc enzyme
amylase to thnh cc sn phm theo phc tp gim dn, t dextrin,
oligosaccharide, maltose v cui cng l glucose.
Thnh phn cc sn phm thy phn tinh bt c ngha ln v mt k thut sn
xut v cht lng bia. S thy phn tinh bt l qu trnh nn tng ca qu trnh sn
xut malt v sn xut dch ln men.
+ Cellulose: Cellulose chim khong 56% khi lng ht i mch, tp trung
v tru v ng vai tr cht cu trc. Phn t cellulose to nn t khong 200010000
n v glucose, t chc theo mch di nh lin kt -1,4 glycoside. Cu to nh vy
nn cellulose khng tan trong nc, hu nh khng b thy phn bi enzyme ca malt
v khng nh hng n cht lng bia. ngha ca cellulose l nh v tru to thnh
lp vt liu lc ph c gi tr trong cng on lc b malt.
+ Hemicellulose: Hemicellulose l thnh phn chnh cu to nn mng t bo ni
nh. Hemicellulose l mt phc h to thnh t cc -glucan (8090%) v pentosan
(1020%). Hemicellulose c th c thy phn nh xc tc ca nhm enzyme cytase,
to thnh cc hexose v pentose. Tt c cc ng n ny ha tan bn vng vo dch
ng v to thnh cht chit, l ngun cung cp dinh dng quan trng cho nm
men. Qu trnh thy phn hemicellulose, ph v mng t bo bi enzyme cytase s to
iu kin cc enzyme thy phn tinh bt, protein xm nhp v thy phn su vo bn
trong t bo ni nh. Qu trnh ny ng vai tr quan trng giai on ny mm.
- Cc hp cht cha nit: Trong i mch, hm lng trung bnh cc cht cha
nit vo khong t 716% so vi khi lng cht kh ca ht. i mch dng cho sn
xut bia tt nht l c hm lng protein khong 911%. Tuy t l khng nhiu nhng
chng c ngha quan trng i vi cht lng bia. Trung bnh ch khong 40% hp
cht cha nit ca ht i mch c chuyn vo dch ln men bia. Mt phn hp cht
dng n gin s l dinh dng nit cho nm men, mt phn s kt lng v b loi b
qua cc qu trnh lng, lc. Lng hp cht cha nit cn li ho tan trong bia c
ngha quan trng trong vic to v, bt v mu bia. Tuy nhin, nhng phn t ho tan
c kch thc ln s d kt lng v s l yu t gy c bia, lm gim cht lng v
thi gian lu hnh ca thnh phm. Trong ht i mch, a s hp cht cha nit tn
ti dng phc tp, c gi chung l protein. Mt phn nh tn ti dng n gin,
d dng ha tan vo trong nc, c gi l cc hp cht nit phi protein.
+ Protein: Chim khong 92% hp cht cha nit ht i mch, gm albumin,
globulin, prolamin v glutelin. Protein phn b ch yu lp aleurone v phi.
Albumin, globulin v mt phn nh prolamin s c thy phn trong qu trnh nu,
ha tan vo dch ng em i ln men. Phn cn li khng ho tan s c loi b
cng vi b malt. i mch giu protein s dn n bia nhiu bt v d c, v m
ngc li nu ngho protein bia km bt v nht. Cc melanoidin to mu v hng
cho bia l sn phm ca acid amin vi cc ng kh. Tnh cht ca bt v bn ha
keo ca bia ph thuc vo mc thy phn v t l gia cc sn phm ca qu trnh
phn gii protein.
+ Cc hp cht cha nit phi protein: Trong i mch tn ti sn mt lng
cht cha nit dng n gin d dng ha tan vo nc, chim khong 8% tng khi
lng cht kh i mch, gm cc nhm:
228

Nhm cao phn t: gm cc proteose, l cc sn phm phc tp ca qu trnh

thy phn protein nh: albumose, globulose. Nhm ny c vai tr quan trng trong
vic to v gi bt, ng thi tng thm v m ca bia. Tuy nhin, nu hm lng
nhm ny qu cao, chng s lm gim bn ca bia v chnh chng l tc nhn gy
c.
Nhm thp phn t: Bao gm cc acid amin v peptide. Peptide gm cc
oligopeptide (t 39 n v acid amin) v polypeptid (t 10100 n v acid amin).
Trong , cc cu t n gin acid amin c th c hp th bi nm men v c vai
tr m bo dinh dng nit cho nm men, l tc nhn tham gia to melanoidin, tn
ti trong bia nh mt hp phn dinh dng. Peptide d dng tan vo dch ng to
thnh dung dch bn vng v l mt trong nhng hp phn dinh dng ca bia.
- Cht v c: Cht v c chim khong 23% cht kh i mch. Nhng thnh
phn quan trng gm:
+ Phosphate dng P2O5, chim khong 35% khi lng tro;
+ Silicate, di dng SiO2, chim khong 25% khi lng tro;
+ Mui K, di dng K2O, chim khong 20% khi lng tro.
Mui phosphate chim t l cao trong cht v c i mch v c vai tr quan
trng i vi ht i mch. Trong qu trnh sn xut bia, phosphate c gii phng
vo dch ln men v c ngha thit yu i vi sinh trng v hot ng ln men ca
nm men.
Silicate c nhiu trong v tru i mch, chng c th tan vo dch di dng keo
v c pht hin trong cn bia trong hu ht cc trng hp c bia.
Rt nhiu cht v c quan trng i vi ln men bia do cung cp cht vi lng
cho nm men, v d mui km rt cn thit cho ln men. Phn ln cht v c trong
dch ln men c xut x t i mch. Trong 1 lt dch ln men bia thng thng (12%
cht kh) cha khong 1600mg cht v c, trong khong 1200mg do i mch
ng gp, phn cn li ch yu t nc.
- Cht bo: i mch cha khong 2% cht bo, ch yu lp aleurone v phi.
Cht bo hu nh b loi b cng vi b malt. Mt b phn i vo bia v nh hng rt
xu n tnh cht bia do cht bo lm gim to bt ca bia.
- Polyphenol (hoc tanin): Polyphenol ch yu trong v. Polyphenol kt hp vi
protein to thnh phc cht d kt lng, lm tng bn ca bia. Khi vi nng cao
chng gy v ng kh chu. i mch c v dy thng giu polyphenol. loi tr
hp cht polyphenol khi lp v l ngm ht trong mi trng kim nh.
- Vitamin: i mch cha cc loi vitamin B1, B2, B6, C, PP, tin vitamin A, E,
acid pantothenic, biotin Trong qu trnh bo qun v ch bin nguyn liu, cc
vitamin b tn tht ng k.
- Cc enzyme i mch: Trong i mch cha mt lng enzyme phong ph,
trong c quan tm nht l cc enzyme thy phn tinh bt, thy phn protein, thy
phn cc cht cu thnh mng t bo v cc cht keo. Tuy nhin lng enzyme sn c
trong i mch khng nhiu, cc enzyme ny ch yu c tng hp vi lng ln
trong qu trnh m mm ht (sn xut malt).
b) Sn xut malt i mch
Nguyn tc sn xut malt l to iu kin cho ht i mch ny mm. Trong qu
trnh ny mm ht s tng hp enzyme mi v gii phng enzyme lin kt c sn trong
229

ht. Trong s cc enzyme v phc enzyme trong malt i mch, quan trng nht l:
- Enzyme thy phn tinh bt (cc amylase);
- Enzyme thy phn protein (proteolytic enzymes);
- Enzyme gii phng acid phosphoric (phitase).
Quy trnh cng ngh sn xut malt i mch: c m t theo s hnh 6.3.
Ht i mch
Lm sch
Ngm ht
m mm
Sy
Malt i mch
Hnh 6.3. S qu trnh sn xut malt i mch
Thuyt minh quy trnh: Ht i mch c lm sch loi b tp cht nh rc,
t, , ht ngoi lai Sau , ht c lm m t 1215% tng ln 4446% bng
cch ngm trong nc 2 ngy. Mc ch ngm ht l kch hot ny mm. Trong qu
trnh ngm phi thay nc ngm v lm rao ht ht khng kh trong lc lm ro
gia cc ln ngm v c th thi khng kh vo ht lc ang ngm trong nc. Sau khi
ngm tin hnh m mm bng cch tho ht nc ra khi ht, lm cho ht ny mm
n mc nht nh trong iu kin khng kh m, mt v thnh thong o trn
nhm ngn cn r con an cht ln nhau. Thi gian m mm khong 45 ngy.
Trong thi gian ny mm bn trong ht din ra cc qu trnh sinh ha, quan trng nht
l tng hp enzyme nh to ra ng v cc cht ha tan khc, l mm pht trin
di lp v tru, r con pht trin t phn cui ca ht. Khi s tng hp enzyme v s
phn gii s b cu trc ht t n mc ti u th ht c sy kh 85105 0C gim
m gim xung 45% nhm mc ch dng qu trnh ny mm, bo qun, to
hng v mu cho malt.
cc nc trng i mch, sn xut malt c thc hin bi cc nh my vi
quy m ln v thc t tr thnh mt ngnh v tinh cho cng nghip ln men bia.
Cc nh xut khu malt ln nht hin nay l Chu u v Australia, k n l Canada
v Th Nh K. Khu vc nhp malt nhiu nht l Nam M, Chu Phi v ng .
c) Cc loi malt dng trong sn xut bia
Malt dng lm nguyn liu trong cng nghip sn xut bia c chia lm 2 loi:
malt vng v malt en. Malt vng dng sn xut cc loi bia vng, malt en dng
sn xut cc loi bia en. Ngoi ra cn s dng mt s loi malt c bit lm
ph gia.
230

- Malt vng: c im ni bt ca malt vng l c mu vng sng, c v ngt

nh nhng v hng thm du c trng ca malt (hnh 6.4). Khi sn xut malt vng,
iu cn thit l phi to ra c iu kin tch ly c hot lc enzyme tht
cao, c bit l amylase, cn hm lng acid amin th mc va phi v hm
lng m ha tan ch cn t mc .
- Malt en: c im ni bt ca malt en l c mu sm, hng v v ngt
m (hnh 6.5). sn xut malt en, trong thi gian m mm phi to c iu
kin sao cho tch ly c nhiu m amin v ng; Trong giai on sy tin hnh
nht cao.

Hnh 6.5. Malt en

Hnh 6.4. Malt vng

- Malt caramen: N c s dng trong sn xut bia vng vi hm lng 25%

nhm to cho bia c hng v v c trng, cn i vi bia en 510% nhm tng
cng hng, v v mu ca sn phm. Malt caramen c sn xut t malt kh hay
malt ti sy nhit 1101700C.
- Malt c ph: Malt c ph c mu c ph sm, c mi thm ging mi c ph.
N c s dng trong sn xut bia vi hm lng 25% nhm tng cng mu
cho bia. Malt c ph c sn xut t malt kh hay malt ti sy nhit 202250C
- Malt diastilin: L loi malt cha hot lc cao nhm enzyme diastase v c s
dng b sung trong trng hp malt nguyn liu c kh nng ng ha km hoc s
dng nhiu nguyn liu thay th.
- Malt melanoid: Cn gi l melan, l loi malt en c mi thm rt mnh, cha
nhiu melanoid. N c s dng trong sn xut bia en vi hm lng 1012%
nhm lm cho sn phm mang v ngt m, hng v c trng v ci thin kh nng
to bt cng nh gi bt cho bia. Malt ny c ch bin t i mch c hm lng
protein cao.
- Malt proteolin: y l loi malt c cha khong 2% acid lactic v c s
dng trong sn xut bia vi hm lng 2,5% nhm lm tng chua ca khi nu,
to iu kin thun li cho qu trnh thy phn.
d) Cc ch tiu cht lng ca malt bia
- V cm quan: Malt c mu vng ti hoc en sm (ty theo loi), v ng nh.
C mi c trng cho tng loi malt, khng c mi v l nh mi ng, chua, mc.
Malt vng c mi thm v v ngt nh ca thc sy. Cc loi malt thm mu ngt
m, mi thm ca cc loi ht chy. Khng ln tp cht, t l ht gy, ht v ti a l
0,5%, ht b bnh ti a l 1%, ht khng ny mm ti a l 5%.
- Tnh cht vt l: Dung trng: 500600g/l; trng lng kh tuyt i:
2838g/1000 ht (theo trng lng c m); kch thc ht: chiu rng > 2,5mm;
Chiu di mm t 2/33/4 chiu di ht.
231

- Ch tiu ha hc: Gm cc ch tiu nh: thnh phn ha hc, chit, thi gian
ng ha
+ Thnh phn ha hc: ca malt i mch gm cc cht tng t nh thnh phn
ha hc ca ht i mch ch khc l trong malt i mch hm lng ng v protein
ha tan nhiu hn. Thnh phn ha hc trung bnh ca malt i mch c trnh by
bng 6.1.
Bng 6.1. Thnh phn ha hc trung bnh ca malt i mch
Ch tiu
m

Hm lng

Ch tiu

W 4,5%

Cht bo

Tinh bt

6065%

Cht khong

Cellulose

46%

Protein ho tan

Saccarose

35%

Protein

ng kh

24%

Hm lng
23%
2,53%
3%
79%

+ chit ca malt i mch khong 7582%;

+ Thi gian ng ha: malt vng 1020 pht 700C, malt en 2030pht/700C;
+ pH dch ng malt 5,56,5;
+ Trong malt phi cha cc h enzyme thy phn nh amylase, protease, phitase,
cytase
1.2.2. Hoa houblon
Hoa houblon l nguyn liu c bn th hai trong cng ngh sn xut bia. N
c cn ngi bit n v a vo s dng 3000 nm trc cng nguyn.

Hnh 6.6. Hoa houblon

Houblon l loi cy lu nm, n tnh, thn g mnh, cao khong 25m.
dng cho mc ch sn xut bia, ch s dng hoa ci cha th phn. Nu hoa th
phn th gi tr cng ngh ca n b gim i. Chnh v vy m ngi ta phi tin hnh
loi b ngay nhng cy c trong vn houblon.
Houblon pht trin tt Trung u v Bc M. Houblon trng Tip khc c
cht lng hng u th gii. Nng sut hoa houblon c th n 7000kg hoa ti/ha,
trung bnh 50006000kg/ha (10001200 kg hoa kh/ha).
a) Vi tr ca hoa houblon i vi cng ngh sn xut bia
Hoa houblon c s dng trong sn xut bia nhm mc ch:
- Truyn mi thm v v ng cho bia;
- Tng kh nng to bt v gi bt cho bia;
232

- Tng kh nng st trng cho bia.

Do tnh nng cc k quan trong nh vy nn hoa houblon l nguyn liu
khng thay th c trong cng ngh sn xut bia.
b) Thnh phn ha hc
Thnh phn ha hc ca houblon ph thuc vo ging v iu kin canh tc.
Thnh phn ha hc ca houblon bao gm: cht ng, polyphenol, protein, cellulose,
tinh du hoa, cht khong Thnh phn ha hc trung bnh ca houblon c trnh
by bng 6.2.
Bng 6.2. Thnh phn ha hc trung bnh ca hoa houblon
Ch tiu

Hm lng

Ch tiu

Hm lng

Nc

11 13%

Cellulose

Cht ng

1521%

Cht khong

58%

Polyphenol

2,56%

Tinh du hoa

0,33%

1521,5%

Cc cht khc

2628%

Protein

1214%

Trong cht c gi tr nht i vi bia l cht ng, tip n l tinh du hoa v

polyphenol.
- Cht ng: Cht ng c gi tr to v khng th thay th c cho bia. Bn
cnh cht ng cn tham gia to v gi bt bia. Cht ng hoa c kh nng c ch
vi khun Gram dng tt do gp phn to sc khng khun cho sn phm. Cc cht
ng c th b bin i di tc dng ca nh sng thnh cc ng phn, cc cht ny
thng th hin v ca bia bo qun qu lu. Cht ng trong houblon gm nhiu
hp cht, chia thnh hai nhm chnh: nha mm v nha cng. Nha mm l phn
cht ng tan trong hexane, l phn quan trng trong sn xut bia. Nha mm gm acid ng v -acid ng v cc ng phn ca chng. Nha cng l phn cht ng
khng tan trong hexane, t c ngha trong sn xut bia. Khi bo qun trong thi gian
di iu kin khng m bo th phn nha mm trong hoa gim v phn nha cng
tng ln.
+ Nhm cc -acid ng v ng phn: y l thnh phn gi tr nht trong
cht ng ca houblon, cung cp v ng cho bia. Nhm -acid ng theo th t gm
humulone, cohumulone, adhumulone. Chng c cng thc phn t c bn ging nhau,
ch khc nhau nhm R (hnh 6.7).

Hnh 6.7. Cu trc ca cc acid ng

1. -acid ng; 2. -acid ng
R= CH2CH(CH2)2 (humulone v lupulone)
CH2CH(CH2)2 (cohumulone v colupulone)
CH(CH3)CH2CH3 (adhumulone v adlupulone)

Tuy khng c nhm carboxyl nhng cc cht ny vn c th to ra nhiu loi

mui, v vy c gi l cc acid. Kh nng ha tan ca -acid ng vo nc l
233

khong 500mg/l, vo dch ng t hn cn vo bia hu nh khng ng k. Trong

cng on un hoa, cc -acid ng khng trc tip tan vo dch m bin i thnh cc
ng phn c kh nng tan tt hn v ng cao hn, qu trnh ny gi l ng phn
ha. Sn phm ng phn ha l cc iso--acid ng, gm isohumulone,
isocohumulone, ng phn ha quyt nh hiu sut khai thc cht ng v sc thi
ca v ng. Qu trnh ng phn ha -acid ng c th hin hnh 6.8.

Hnh 6.8. Qu trnh ng phn ha -acid

+ Nhm -acid ng: Gm lupulone, colupulone, adlupulone. Ging nh vi acid ng, cc -acid ng c cng thc phn t c bn ging nhau, ch khc nhau
nhm -R. Cc -acid ng khng ha tan. Cc -acid ng khng thay i nhiu trong
qu trnh un si nc nha. Chng tham gia rt t vo ng ca bia thnh phm, tr
khi chng b oxy ha thnh hupulone trong khi bo qun. Trong trng hp ny chng
s tham gia to v ng.
- Du hoa:
Du hoa l cht lng trong sut mu vng nht, c cng
hng mnh. Du hoa trong bia vi hm lng nh (thch hp) s cho mi thm c
trng d chu. Du hoa houblon gm khong 200 cu t, trong ch yu l terpen,
ru, ketone, aldehyde, ester v acid hu c. C th chia thnh cc nhm:
+ Nhm hydrocarbon, chim khong 75%;
+ Hp cht cha oxy, chim 25%;
+ Mt lng nh hp cht cha lu hunh.
Trong s hydrocarbon, myrcene chim 60% tng du hoa, d bay hi v d b
oxy ha, c mi mnh, kh chu. -caryophyllene (khng15%), -farnesene v
humulene (040%) l cc cu t c mi thm d chu.
- Polyphenol: Polyphenol chim khong 25% cht kh, ch yu trong cung v
li hoa. Vai tr quan trng nht ca polyphenol l lin kt vi protein hoc polypeptid
cao phn t to thnh kt ta. Cc kt ta ny s c loi b khi qua cng on lng,
lc, nh vy lm tng bn ha l ca bia. Polyphenol cng tham gia to v, khng
khun, to v gi bt bia. Tuy nhin khi b oxy ha hoc tc dng vi mui st s to
thnh cc phc cht m mu lm xu mu bia, khi hin din vi hm lng ln,
polyphenol cng tham gia cc phn ng ngng kt gy c bia. Polyphenol houblon
ch yu gm tannin, flavonol, catechin v hp cht anthocyanidin. Trong
anthocyanidin chim n 80%. Polyphenol houblon c kh nng ngng t v hot tnh
cao hn ca malt i mch.
234

c) Cc dng s dng hoa houblon

S dng hoa nguyn cnh trong sn xut bia c u im l bo ton c
cht lng, nhng c nhc im l kh bo qun, chim nhiu th tch v hiu qu
s dng khng cao. khc phc cc nhc im trn, trong k thut sn xut bia s
dng cc sn phm ch xut t hoa c nhiu u im nh: d n nh ng cho bia,
thi gian bo qun gn nh v hn,
lc ng cao hn so vi ca hoa
nguyn, chi ph vn chuyn v bo
qun gim, khng cn s dng thit
b tch b hoa, d dng c t ng
np vo ni un hoa.
nc ta hoa houblon c
nhp t c, Tip Khc, c. Hai
dng sn phm hoa ph bin l hoa
vin v cht chit xut t hoa.
* Hoa vin: Hoa vin l dng
bo qun rt tin li, c sn xut t
Hnh 6.9. Cc dng s dng ca houblon
hoa kh. Yu cu i vi hoa vin: c
(A): Hoa houblon nguyn cnh
kh nng to kt lng nhanh khi un si
(B): Hoa houblon dng bnh
vi dch ng, lm trong dch ng,
(C): Hoa houblon dng vin
hng thm r rt, c v ng du. Hin
nay c cc dng vin houblon sau: vin dng 90, vin c lm giu, v vin c ng
phn ha.

- Vin 90: T 100kg hoa kh sn xut ra 90 kg vin hoa, cha tt c cc thnh

phn quan trng ca hoa houblon. Cch sn xut vin hoa 90 nh sau: Hoa ti c
sy khng kh nng 40500C n khi t hm m 79%, xay nh thnh bt vi c
ht 15mm, trn u v nn thnh dng vin. Trong qu trnh to vin, khng ch
nhit khng vt qu 500C. Sau lm ngui vi khng kh lnh 1020oC, ng
bao vi hn hp kh N2-CO2.
- Vin 45 (vin giu lupuline): T 100kg hoa kh sn xut ra 45kg vin hoa loi
45. Loi sn phm ny cha hm lng acid ng 618%, lng tp cht gim cn
mt na. Cch sn xut vin hoa 45 nh sau: hoa th kh c nghin bng my
chuyn dng v my sng thu c bt mn (<0,3mm) giu cc ht lupuline. Sau
bt c p thnh vin v ng bao. Hin ang c xu hng gia tng vic s dng
dng vin 45, do gim c lng b hoa sau un hoa v hn ch polyphenol trong
vin. Vin houblon c lm giu c lc ng cao hn 10% so vi ca hoa nguyn,
ch yu do phn tn nhanh trong ni un hoa, tng c tng din tch b mt dn n
tng cng trch ly v ng phn ha.
Hoa dng vin d b gim cht lng bi oxy, hi nc, do vy phi s dng cc
loi bao cch kh v cch m. Thng s dng loi bao polyethylene 4 lp, c lp
nhm kim loi. t hm lng oxy thp hn 0,5% th tch, bao c np y kh
tr. Bao c ng theo khi lng vin/bao hoc theo lng -acid/bao.
- Vin c ng phn ha: Sn phm m trong -acid ng c ng
phn ha. Vin hoa houblon ng phn ha c sn sn xut theo cch tng t nh
vin hoa thng thng nhng trc khi nn thnh vin ngi ta b sung 2%
magnesium oxide (MgO) vo bt hoa sau khi nghin. MgO gip xc tc cho qu trnh
ng phn cc -acid ng. Sau khi nn thnh vin, cc vin c ng gi trong loi
235

bao chng thm kh, chng m cng vi mt lng kh tr hoc ng gi chn khng,
t trong phng c nhit 50oC gi trong 14 ngy -acid ng ng phn ha
(hnh 6.10). Trn 99% -acid ng c ng phn trong iu kin ny.
Dng ng phn c u im hn dng vin thng do khng cn phi qua un
hoa lu to ng phn ha, tng hm lng -acid, thi gian un c rt ngn, chi
ph gim, t to cn nng; Hoa vin ng phn ha khng cn bo qun lnh.

Hnh 6.10. ng phn ha -acid thnh iso--acid di tc dng MgO v nhit

* Ch phm dng cht trch ly: Hin nay, ngi ta dng dung mi nh hecxan,
methanol, ethanol, tricloetylen, CO2 siu lng trch ly cht ng trong houblon.
Dung mi c a dng nht l CO2 siu lng hoc ethanol. Hai dung mi c kh
nng ha tan hon ton nha v tinh du hoa. Trong trch ly bng CO 2 siu lng
(sufercritical CO2) ang c p dng ngy cng rng ri.
1.2.3. Nc
a) Vai tr ca nc trong sn xut bia
Nc chim 9294% trong bia v c vai tr quan trng i vi cht lng bia.
Nc c nhiu chc nng nh l thnh phn chnh trong bia, l mi trng cho qu
trnh ng ha, ln men, dng x l nm men, cp l hi, cp cho cc thit b trao
i nhit, v sinh thit b, dng c cha bia, v sinh nh xng, cp cho sinh hot.
c 1 lt bia phi dng t 4,512 lt nc, trung bnh 6 lt. Chi ph v nc
chim v tr quan trng trong tng chi ph sn xut bia. V vy, nc l yu t hng u
chn v tr t nh my, chi ph v nc chim v tr quan trng trong tng chi ph
sn xut.
b)Yu cu cht lng nc dng trong sn xut bia
- Nc s i vo thnh phm: gm nc cho cc cng on: nu, ra b, pha ch
ph liu... yu cu phi t tiu chun nc ung, khng cha mm bnh v cc cht
gy c, pH nm trong khong 6,58,5.
- Nc ra nm men, nhn men, pha long men phi t tiu chun i vi
nc ung v khng cha vi sinh vt.
- Nc cp cho l hi: Nc mm, c cng ton phn bng khng chng
ng cn lm gim h s trao i nhit.
c) X l nc
X l nc gm ba ni dung chnh: lm trong, kh cht ho tan v kh vi sinh
vt. Mt quy trnh x l nc thng l s phi hp ca cc qu trnh sau:
- Bo ho khng kh: To iu kin oxy xm nhp vo nc oxy ho cc cht
gy mi, mu, mt s cht v c ng thi to iu kin cc cht gy mi thot
236

khi nc. Thng thc hin bng cch phun nc qua cc gin ma.
- Lng trong: Trit tiu vn tc chuyn ng ca nc nhm lng cc ht phn
tn. Qu trnh c thc hin ti cc b nhn to hoc t nhin, c tng cng bng
cch b sung cht tr ng kt nh: vi, phn (mui nhm sulphate, st sulphate)...
Lng ch tch c khong 6070% cht l lng trong nc.
- Lc: y l phng php ch yu loi b cht l lng trong nc. Vt liu
lc thng dng l ct hoc bt diatomite.
- Chlorine ho: a vo nc cc cht c kh nng gii phng Cl nguyn t
nhm oxy ho cc vt cht hu c v kh trng nc.
- X l than hot tnh: Cho nc i qua thp cha than hot tnh hp ph cc
cht mi, kh, cht hu c, cht mu.
- Ozone ho: Oxy ho cht hu c, vi sinh vt bng hn hp kh giu ozone.
- Kh khong: Thc hin vi cc mc khc nhau bng cc phng php ha
hc, khi cn kh khong trit c th dng phng php trao i ion hoc thm thu
ngc.
1.2.4. Nguyn liu thay th
Mt s ht cc, ng, dch thy phn c s dng thay th mt phn malt
i mch ch yu nhm sn xut ra bia vi gi thnh thp. Ngoi ra, khi malt i mch
giu hp cht nit, vic s dng nguyn liu thay th giu hydratcarbon l cn thit
lm long hm lng nit nhm tng cht lng bia.
a) Nguyn liu thay th dng ht cc
Ht cc dng lm th liu thng dng nht l go v ng, sau l tiu mch,
cao lng, i mch,....
Cc nguyn liu dng ht cc ch yu c s dng dng cha m mm do c gi
r, s lm gim ng k chi ph sn xut bia. Tuy nhin, khi s dng ht cc s phi gii quyt
nhng vn sau:
- Cc cu trc ca ht c bn vng cao do cha qua qu trnh phn gii s b khi
m mm, v vy s kh thu phn.
- V c bn, vic thu phn ht cc thay th trong nu bia l nh h enzyme ca malt.
Khi t l ht cc trn tng khi lng nguyn liu em nu tng ln th lng enzyme cho
mi n v khi lng nguyn liu gim, s nh hng trc tip n qu trnh thu phn. V
vy, khi b sung nguyn liu thay th dng ht cc nhiu phi b sung ch phm enzyme.
- Thnh phn ho hc ca ht i mch c coi l tng sn xut bia. Vic chn
cc th liu ht cc c thnh phn ho hc khc vi ca i mch s dn n hng v bia s
thay i.
T l s dng ca ht cc thng di 30%. Nu c s dng enzyme b sung trong qu
trnh nu c th tng t l th liu ln 50% hoc cao hn.

b) Nguyn liu thay th dng ng

S dng nguyn liu thay th dng ng hoc cc sn phm thu phn ca cc
loi ht cc. Nguyn liu thay th dng ng c th gip tng nng sut nh my m
khng cn m rng khu sn xut dch ln men (nh nu). Th liu dng ny thng
c b sung trc tip vo dch ng ang trong ni un hoa.
1.3. Nm men v enzyme s dng trong sn xut bia
1.3.1. Nm men trong sn xut bia
Trong ngnh cng ngh sn xut bia, ethanolv cc loi ru (vang, whisky,
237

cognac, rhum...) chuyn ho ng ethanol v CO2, ngi ta s dng cc loi nm

men thuc ging Saccharomyces, h Saccharomycetaceae, b Endomycetes. Cc
chng nm men ny c chn la v phn lp theo mt quy trnh cht ch v pht
trin thnh cc canh trng ging thun chng dng cho sn xut.
a) Hnh dng, c im t bo nm men bia
Nm men l nm n bo, hnh dng t hnh cu n van, phng thc sinh
sn ch yu l ny chi (hnh 6.11). im c bit ca nm men l c th thch ng
c vi c iu kin hiu kh v ym kh.

Hnh 6.11. Hnh dng t bo nm men

Khi mi trng c oxy vi hm lng ng k, nm men s chuyn ho ng

ly nng lng bng h hp hiu kh - ng c bin i hon ton thnh CO2 v
H2O, gii phng trit nng lng (tng ng qu trnh t chy bng oxy khng
kh). Trong iu kin dinh dng v h hp hiu kh, nm men s sinh trng v
pht trin (tng sinh khi) nhanh chng. Kh nng ny c c ng dng nhn
ging men, sn xut sinh khi men bnh m,...
Trong iu kin thiu oxy, vi hiu ng Pasteur, nm men s chuyn sang h hp
ym kh - gi l ln men. C th coi ln men l mt gii php nng lng khng ti
u, v ng ch c phn gii mt mc hn ch, to thnh ethanolv kh CO2,
Hin tng ny c dng lm c s cho cng ngh ln men bia, ethanolv cc
ung cha ethanol.
b) Phn loi nm men bia
T lu, nm men bia c phn thnh hai nhm: nhm ln men ni (thng s
dng l Saccharomyces cerevisiae) v nhm ln men chm (thng s dng l
Saccharomyces calsbergensis). Hai nhm ny c nhng khc nhau v hnh thi v tnh
cht k thut.
* Nhm nm men ni c cc c im nh:
- Nhit ln men: 10250C.
- Kh nng sinh trng v ln men nhanh hn so vi nm men chm. Qu trnh
ln men mnh v xy ra trn b mt mi trng.
- Khi qu trnh ln men kt thc, cc t bo kt chm, chui, to thnh lp dy
ni trn b mt cng vi bt ca bia. V vy, rt kh tch nm men s dng lm
men ging cho cc t ln men tip theo. Bia t trong chm.
- Trong sn phm ln men ni c nhiu sn phm ph, cht lng sn phm thp
hn. Tuy nhin, chu k ln men ngn hn, hng v phong ph hn. Hin nay, trn th
gii s nh my bia p dng phng php ln men ni khng nhiu, ch c p dng
sn xut bia en hoc nu phc v cho mt s th trng tiu th quen thuc.
238

- Kh nng ln men ng raffinose trisaccharide km (ch 33%).

- Ch yu dng tp hp m (hnh 6.12).
* Nhm nm men chm c cc c im nh:
- Nhit ln men: 6100C.
- Ln men mnh, qu trnh xy ra trong lng mi trng.
- Ln men xong, cc t bo cng kt chm hoc chui, song li lng xung y
thng rt nhanh, thun li cho vic tch chng lm men ging cho cc t ln men sau
v bia nhanh chng trong hn so vi ln men ni.
- Kh nng ln men ng raffinose trisaccharide tt, t 100%.
- Qua knh hin vi c th nhn thy nm men chm ch yu xut hin dng n
l hoc tng cp t bo (hnh 6.13).
- Ln men chm hn ch c nhiu sn phm ph bt li hnh thnh trong giai
on ln men chnh, to ra bia c cht lng cao. Nhiu nh my bia nc ta v c
trn th gii s dng phng php ln men chm sn xut loi bia vng.

Hnh 6.12. T bo nm men ni

Hnh 6.13. T bo nm men chm

c im h hp, ln men v nng lc to bo t cng c s khc nhau. Nm

men chm c kh nng ln men tri hn, nm men ni h hp tri hn. Do , lng
sinh khi thu c sau ln men t nm men ni s nhiu hn nm men chm. Nm
men chm cha hm lng enzyme t hn nm men ni ng thi kh nng sinh bo t
cng km hn.
c) Chn chng nm men dng trong sn xut bia
Ngy nay nm men ging dng cho sn xut bia dng cc dng thun chng
c phn lp v tuyn chn theo quy trnh cht ch. Vic chn chng nm men lm
ging thng cn c trn cc mt sau:
- Loi bia sn xut: Thng thng nm men ln men b mt dng sn xut cc
loi bia en. Cc loi bia vng (bia sng mu) nc ta ln men bng cc loi nm
men chm.
- Kh nng kt lng: Nm men c kh nng kt bng tt th bia non s trong, d
lc v c bn ho l cao. C nhiu yu t nh hng n kh nng kt lng ca
nm men nh tnh cht ca v t bo, thnh phn mi trng v nhng tc nhn bn
ngoi. V t bo cng t thnh phn carbohydrate, mangan v hm lng acid amin
cng ln th nm men cng kt lng nhanh. Tc kt lng cn ph thuc vo tr s
tch in ca t bo v pH ca mi trng.
- Kh nng ln men: Cn c tc ln men mnh, ln men c nhiu loi
239

ng, ln men trit .

- Kh nng sinh sn tt gip qu trnh nhn ging cho sn xut thun li.
- Khng sinh bo t hoc bo t d b tiu dit bng nhit u ny gip qu trnh
thanh trng bia c d dng.
- Sn phm th cp c hng v ph hp vi bia, t to thnh cc sn phm th
cp khng c li cho hng v ca bia.
- t b suy gim cc c tnh k thut. iu ny gip chng nm men c th s
dng c nhiu i.
- C kh nng chu ng cc yu t bt li ca mi trng.
d) Phn lp dng nm men chng
Phn lp nhm thu nhn t bo nm men c cc c tnh ln men tt nhn
thnh dng thun chng.
Ngun men phn lp l canh trng ln men bia ang giai on sng cao. Theo
phng php Lindner, cc git cha t bo n l c phn tch qua knh hin vi.
Mt s t bo c pht trin nhit 8100C (ngang vi nhit ln men). S pht
trin ca cc t bo c theo di qua knh hin vi v qua thc hin chn la thu
nhn dng men c sc ln men mnh nht.
Nu nm men cha cn dng ngay th c cy ln mi trng thch nghing v
bo qun 050C v bo v chng tht thot m. C th gi nhiu dng men nh vy
trong thi gian 69 thng, sau cy chuyn chng thoi ho.
e) Bo qun nm men bia
Nhng chng nm men thun khit c pht trin t mt t bo, cn phi c
nui cy v bo qun sao cho gi c nhng tnh cht qu ban u. Nguyn tc
chung l a t bo v gn vi dng v hot (tim sinh), ti hot ng sng c
hn ch tc rt thp, gn nh ngng tr, t hn ch bin i do lo ho v bin
d. gi t bo dng tim sinh hoc cn tim sinh c th p dng phng php bo
qun nhit thp (240C, khng qu 80C), ng kh, bo qun dng bo t hoc
di iu kin ky kh.
Theo gio s Vexelov (Nga), mun gi c nhng c tnh qu ca ging cn
phi nh k trin khai nhng ging ang bo qun dng tim sinh ra sn xut, ri t
li a vo bo qun.
Bo qun ging thun khit 580C trong mi trng bo ho CO2 c th gi tt
nhng tnh cht ban u, nng cao kh nng ln men v ci thin c mi v bia.
f) S thoi ho nm men bia
Theo thi gian, cc phm cht ca men ging s thay i theo chiu hng xu
dn, gi l s thoi ha. Biu hin ca thoi ha c th quan st c nh:
- Nm men tng kh nng kt lng v kt lng sm;
- Ln men chm dn v khng su;
- Bia khng t n chn cn thit;
- Sn lng sinh khi lng trong tank ln men khng nhiu;
- Hng v bia tr nn kh;
- ln men cui cng gim nhanh;
- Cn men dng sp nhn, long;
240

- Biu hin cc hin tng ln men khng bnh thng.

Nguyn nhn thoi ha c th l do:
- Ln men nhit cao;
- Dch ln men thiu dinh dng;
- Bo qun nm men khng hp l;
- Nhim cc vi sinh vt c kh nng tng trng mnh;
- Nhit dao ng mnh, p sut thay i nhiu v c s dao ng ln v nng
mi trng ln men.
Nm men khi c biu hin thoi ha phi c thay th bng mt th h men mi
(trin khai nhn ging t ging gc hoc nm men kh).
1.3.2. Cc loi enzyme s dng trong sn xut bia
a) Termanmyl -120L
S dng ch phm enzym Termanmyl-120L thu phn tinh bt. y l ch
phm dng lng c cha -amylase c sn xut t vi khun Bacilis Lichenformis
ca cng ty Novo an Mch, l loi enzyme endo amylase c kh nng chu c
nhit ln men ti 120C. Enzym ny xc tc thu phn lin kt -1,4 glycoside mt
cch ngu nhin v vy tinh bt nhanh chng b thu phn thnh cc dextrin phn t
lng thp, ho tan trong nc, gim nht tinh bt c h ho.
u im ca phng php dng Termanmyl-120L so vi phng php khng s
dng Termanmyl-120L l: Tng hiu sut thu hi cht ho tan, tng t l thay th, c
th tng nhit ni h ho ln n nhit si m vn m bo qu trnh dch ho tt
v qu trnh thu phn trit hn.
b) Cereflor 200L
Enzym cereflor 200L c sn xut t Bacillus subtilis bng phng php ln
men chm. L ch phm enzyme endo - - glucanase c kh nng thu phn cc
glucan to thnh cc oligosaccharide. Nhit hot ng ti u l 4550C, pH =
67,5. Khi cc glucan b phn hu sang dng ho tan lm cho kh nng to keo
gim, do n c dng trong cng on nu malt vi bt gim nht dch
ng, tng kh nng lc v trnh gy c cho bia.
c) Fungamyl 800L
y l ch phm amylase t nm mc Aspergillus oryzae, dng lng hot lc
800 Kilonovo, ch phm ny ct lin kt -1,4 glycoside trong phn t amylose v
amylopectin ca tinh bt, dextrin, oligosaccharide ca dch. Kt qu l mt lng ln
maltose c to thnh.
Trong sn xut bia, fungamyl 800L c thm vo trong qu trnh nu nhit
55600C, pH = 45 tng kh nng ng ha ca malt v b sung vo dch trong
giai on ln men chuyn ha thm mt phn dextrin thnh ng. Nh vy hiu
sut ln men c th tng c 25%.
Liu lng dng: 0,020,05% so vi tng nguyn liu khi nu v 10ml cho vo 1
lt dch ln men.
d) Amyloglucosidase (AMG)
AMG l enzyme glucoamylase c sn xut t chun nm mc Aspergillus
niger. Enzyme ny thy phn cc lin kt -1,4 v -1,6 trong tinh bt. Trong qu
trnh thy phn cc n v glucose b tch ri theo th t t u khng kh ca c
241

cht. Nhit hot ng ti u l 650C, pH = 4

Ch phm AMG c dng trong cng ngh sn xut bia t ngun nguyn liu
ch yu l nguyn liu thay th nhm tng thnh phn ng glucose cho ch ng.
1.4. Quy trnh cng ngh sn xut bia
1.4.1. S quy trnh cng ngh
Qu trnh sn xut bia c m t tm tt bng s khi (hnh 6.14) v s
thit b (hnh 6.15).
Nguyn liu
Lm sch
Xay, nghin
Nu, thy phn
Lc, ra b
Houblon ho
Tch b hoa
Nm men

Lng trong v lm lnh

Nhn ging

Ln men

B men

Lc bia

X l

n nh

Thu hi CO2

X l

Chit rt v thanh trng

Bia thnh phm

Hnh 6.14. Quy trnh cng ngh sn xut bia
1.4.2. Thuyt minh quy trnh
a) Lm sch nguyn liu
* Mc ch: Malt v nguyn liu thay th trong qu trnh sn xut, vn chuyn v
242

bo qun c th ln tp cht cho nn cn lm sch trc khi a vo sn xut. Nu

trong nguyn liu c ln cc tp cht nh t, vn , kim loi s gy h hng i vi
my xay v lm nh hng n cht lng sn phm. Ngoi ra, kim loi cn c th
pht tia la khi ma st gy ra hin tng n bi ph hng thit b, thm ch c th ph
hy phn xng. V vy, nguyn liu cn phi lm sch trc khi a vo sn xut.
* Tin hnh: tch t v cc tp cht nguyn liu c a qua h thng sng
tp cht. Vic tch thc hin bi my tch . St v cc hp kim c t tnh c
loi b bng nam chm t trc my xay. Nguyn liu sau khi lm sch tp cht c
a qua h thng cn. Nguyn liu c cn chnh xc bng cn t ng c hc hoc
cn in t; s liu c lu gi lm c s tnh hiu sut nh nu v hiu sut ln
men.

Hnh 6.15. S thit b quy trnh cng ngh sn xut bia

1. Cyclo malt;
2. Thng cha malt th;
3. Vt ti malt;
4. Gu ti malt;
5. Vt ti malt;
6. Thit b tch tp cht;
7. Thng cha tp cht;
8. Thit b tch kim loi;
9. Cn t ng;
10. Thng cha malt lm
sch;
11. Thit b nghin trc;
12. Thng cha malt nghin;
13. Ni nu malt;
14. Cyclo go;
15. Thng cha go;

16. Vt ti go;
17. Gu ti go;
18. Thit b tch bi;
19. Thng cha tp cht;
20. Thit b tch kim loi;
21. Cn t ng;
22. Thng cha go lm
sch;
23. Thit b nghin ba;
24. Thng cha go nghin;
25. Ni nu go;
26. Bm;
27. Thit b lc dch ng;
28. Thit b un dch ng vi
hoa houblon;
29. Thit b lng xoy tm;

243

30. Thit b lm lnh dch ng;

31. Thit b cung cp oxy;
32 v 33. Thit b nhn ging
nm men;
34. Thit b ln men;
35. Thit b lc bia;
36. Thng cha bia lc;
37. Thit b lm lnh bia;
38. Thit b bo ha CO2;
39. Thit b cha bia bo ha
CO2;
40. Thit b rt bia vo chai;
41. Bng ti bia;
42. Thit b ng np chai;
43. Thit b thanh trng;
44. Thit b dn nhn

b) Xay nghin nguyn liu

* Mc ch: Nhm tng b mt t do, to iu kin h ho nhanh v enzyme d
dng tip cn c cht thc y qu trnh ng ha v cc qu trnh thy phn khc
nhanh v trit hn.
* Yu cu: Qu trnh xay-nghin nguyn liu cn tha mn cc yu cu sau:
- V malt gi cng nguyn cng tt. V malt nu b nghin vn v ht xay qu
nh s lm cho lp b khi lc nhanh b nn cht dn n tt lc, ra b khng sch,
nc lc c th cha tinh bt st. V tru nt vn cng s dn n trch ly nhiu hp
cht t v tru (cht ng, mui silicate SiO32-) lm gim cht lng dch ln men.
- To mt t l thch hp gia tm v bt sao cho thu nhn c hiu sut
chit cao nht, ng thi bo m vic lc dch ng nhanh v dch trong.
Vi ht malt, phn c nhuyn cao (c thy phn khi m mm) s c
nghin nt d dng, ngc li phn li cha c bin i ng k khi m mm s
kh nt, khi nghin s thnh tm th. Cc ht tm th ny kh c thu phn, thng
l nguyn nhn ca hin tng tinh bt st. V vy, malt xu cn c nghin mn.
Khi s dng th liu dng ht cha m mm th th liu c nghin mn v kt hp
malt tt c nghin th.
T l gia v tru, tm ln, tm b, bt mn cn c chn da vo phng thc
lc v nu. Nu s dng thng lc, bt nghin cng mn th th tch b cng nh, kch
thc mao qun lc nh v d b p cht, dn n thi gian lc s ko di, thm ch s
xy n hin tng ngng chy hon ton. Lc khung bn t b nh hng bi cht
lng malt v mc nghin hn so vi lc thng. Vi my lc hin i, qu trnh lc
thc hin qua vi polypropylene c kch thc l rt nh, hu nh khng b tr ngi
lc. Malt v ht cc c th c nghin mn bng my nghin ba t hiu sut thu
hi cao.
Hin nay c xu hng lm t v tru tng dai, bn nhng vn gi ni
nh kh d xay nghin.
* Cch tin hnh: Nguyn liu c th c nghin bng cc phng php: nghin
kh, nghin m, nghin t v nghin bng ba.
- Nghin kh: Nghin kh c s dng rng ri trong thc tin sn xut. Trong
my nghin, malt kh c cho i gia cc trc quay b tr thnh tng cp. Cc trc
quay c nhm do kha rnh hoc gai nh, quay vi tc khc nhau. Khong cch
gia cc trc rulo c th iu chnh c. Mi my c th trang b mt s sng v cc
sng ny cng thay th c. Qua iu chnh h gia cc rulo v chn l sng ta c
th to ra bt nghin vi t l cc c ht thch hp.
- Nghin m: Malt trc khi vo my s c phun b sung thm 2% m bng
nc si hoc bng hi hi nc. V malt t tr nn n hi, d c tch ra gn
nh nguyn vn trong khi phn ni nh c th c nghin nt. Nghin m cng thc
hin trong cc thit b tng t nh i vi nghin kh.
- Nghin t: Malt c trn vi nc theo t l nht nh trc khi a vo
my. My nghin t c cu to khc vi hai loi my trn. Xay t cho php rt ngn
c thi gian lc b khong 1020% so vi xay kh do xp ca khi b lc cao
hn nh mc gy v ca v malt thp hn.
- Nghin ba: Nghin ba c th p nt nguyn liu thnh bt rt mn. Nghin
ba p dng thch hp nht i vi cc nguyn liu thay th cha m mm c
244

cng cao cn lc ln ph v ht. Vic chn kch thc l sng c ngha c bit
quan trng.
c) Nu ng ha nguyn liu
* Mc ch: Chuyn cc cht t trng thi khng ha tan sang trng thi ha tan
nh tc ng ca enzyme c sn trong malt.
Cht kh ca malt ch yu dng khng ha tan v c phn gii vi mc
trit khc nhau. Cht trch ly l mt hn hp phc tp, chim lng nhiu nht l
cc loi ng ln men c (maltose, glucose, saccharose, maltotriose), dextrin
(ng khng ln men c), hp cht cha nit v cht v c. Cc cht khng tan
gm tinh bt cha c thy phn, dextrin phn t lng ln, cellulose, cc protein...
to thnh thnh phn b malt v c tch ra khi nc lc qua qu trnh lc b.
Trn quan im kinh t, thu phn cn khai thc c cng nhiu cht trch ly
cng tt. Tuy vy, vi sn xut bia, khng ch cn hiu sut thy phn cao m cht
lng dch ng phi cao. Trch ly nhiu tannin, khong cht trong v malt,... s dn
n v v bn ho l ca bia b gim.
* Cc qu trnh xy ra khi nu bia: Qu trnh din ra trong khi nu c th c
phn thnh hai nhm l qu trnh enzyme (nhm qu trnh ha sinh) v cc qu trnh
phi enzyme (nhm cc qu trnh ha l-ha hc).
Qu trnh enzyme: Cc qu trnh enzyme chim u th trong din bin qu trnh
thu phn, y l s tip tc v hon thin cc qu trnh enzyme xy ra trong m
mm vn b dng bi cng on sy malt. Di tc ng ca cc enzyme, cc cht
c trong nguyn liu b thy phn v chuyn sang trng thi ha tan. Trong qu trnh
thu phn c s tham gia ca nhiu enzyme, trong cc loi sau c vai tr ni tri, l
h amylase, protease, cytase, phosphatase.
- Thu phn tinh bt: Di tc dng ca h enzyme amylase, tinh bt s chuyn
thnh cc loi ng glucose, maltose, maltotriose v cc dextrin phn t lng thp.
Hai enzyme quan trng nht ca qu trnh phn gii tinh bt l -amylase v amylase. -amylase phn gii amylose v amylopectin thnh cc dextrin cha t 7 n
12 n v glucose. -amylase phn ct tng cp n v glucose (maltose) ra khi u
khng kh mi c to ra trn cc mch polysaccharide mi. Qu trnh phn ct to
maltose ca -amylase chm hn rt nhiu so vi hot ng ct mch ca -amylase.
Tc dng ng thi ca 2 enzyme s to ra maltose, glucose v maltotriose. Do c hai
loi ny khng phn ct c lin kt 1,6-glycoside nn thu phn s dng li cch
lin kt 1,6-glycoside khong 2-3 n v glucose, to thnh cc dextrin gii hn. amylase hot ng tt trong khong nhit 72750C, pH ti u l 5,65,8. Hot lc
gim nhanh chng khi nhit ln n 800C. -amylase hot ng tt trong khong
nhit 60650C, pH ti u khong 5,45,5. -amylase l enzyme km bn nhit,
700C hu nh b v hot hon ton.
Qu trnh thu phn tinh bt phi c theo di trnh st tinh bt hoc cc
dextrin phn t lng ln. Thng s dng iodine 0,2N trong ethanol (dung dch gm
iodine (I2), potassium iodine (KI) v ethanol) th trn dung dch thy phn ngui.
ng v cc dextrin mch ngn khng gy bin i mu ca dung dch thuc th.
Cc mnh dextrin mch nhnh c phn t lng cao hn s cho phn ng mu t tm
n . Khi dch thu phn khng cn phn ng mu vi iodine th kt thc ng
ho. Khong 7580% cht kh bt nghin c chuyn thnh cht trch ly, phn
khng ha tan b thi loi di dng b malt.
245

Sn phm thu phn tinh bt ch yu gm: maltose (khong 4050%), dextin

(khong 20%), maltotriose (khong 20%), glucose (1015%), saccharose (khong
6%), fructose (khong 2%). Maltose, glucose, maltriose cng vi lng ng n
gin c sn trong i mch (saccharose, fructose) to thnh nhm ng ln men
c, chim 6165% tng cht ha tan. Bng cch thay i ch nu (nhit , thi
gian lu gi cc mc nhit ) ta c th thay i c cu t l cc sn phm thy
phn.
- Thy phn protein: S thy phn protein trong thi gian ng ha do enzyme
protease to thnh sn phm cui cng l cc pepton v acid amin. Mc d sn phm
thy phn protein ch chim hm lng nh trong cht ha tan ca dch ng
(56%), song chng ng vai tr quan trng trong qu trnh cng ngh sn xut bia
nh: To gi tr dinh dng cho bia; Lm ngun nit cho nm men hot ng (nm
men cn lng acid amin khong 1014mg/100 ml dch ln men), to v gi bt cho
bia; Tham gia phn ng melanoidin to thnh cc hp cht c mu, hng, gp phn
to mi v cho bia. Enzyme thu phn protein trong malt gm 2 nhm: proteinase v
peptidase.
+ Proteinase: Phn ct lin kt peptide ngu nhin t bn trong mch polypeptid
thnh cc on polypeptid kch thc khc nhau v mt t acid amin. pH ti u t
4,64,9, nhit ti u 50600C. y l nhm enzyme bn nhit. Khi hot ng
nhit khong 500C s to ra nhiu polypeptid n gin; khi 600C sn phm ch
yu l cc polypeptid phn t lng cao.
+ Peptidase: Phn ct polypeptid thnh cc dng n gin nh dipeptid v acid
amin. iu kin ti u: pH 78, nhit thun li 40420C, hot lc yu dn khi nhit
ln 500C v mt hn khi n 600C. V vy trong thy phn, cc enzyme peptidase
kh hot ng c do pH v nhit cch xa vng ti u. tng lng hp cht
cha nit n gin, khi u qu trnh nu ta trn bt nghin vi nc 40420C v
gi mt khong thi gian trc khi nng nhit.
Khc vi trng hp tinh bt, s phn gii protein trong qu trnh thu phn
khng t n im kt thc. Khong 1516% hp cht cha nit trong ht i mch
dng n gin ho tan c. Trong qu trnh lm malt, c thm khong 15% protein
c chuyn thnh dng n gin, ch yu l cc acid amin, polypeptid phn t lng
thp. S phn gii protein trong qu trnh thu phn gip khai thc thm 10% protein
sang dng ho tan, ch yu l albumin, polypeptid phn t lng trung bnh. Nh vy,
ch khong 40% protein ht i mch c ho tan, chia thnh m bn vng v m
kh kt.
m bn vng to bi cc acid amin v peptide n gin, tn ti bn vng trong
dch ln men v bia. y l thnh phn m rt gi tr, cung cp dinh dng nit cho
nm men, tham gia to v, hng, mu.
m kh kt ch yu l cc polypeptid phn t lng ln, hu ht b kt t trong
ni thu phn v un hoa. Phn cn li tuy ho tan nhng s kt mng theo thi gian,
c bit khi iu kin mi trng bia (nhit , pH) thay i.
Qu trnh thy phn protein xy ra ch yu 45550C, v tip tc din ra nhit
cao hn. Dng nhit ti 450C s cho ra nhiu hp cht cha nit n gin, dng
nhit ti 550C s to ra nhiu hp cht nit phn t lng cao. Nu dng nhit
lu trong khong 45500C s dn n bia km bt.
- Phn hu mng t bo: Thnh t bo ni nh i mch ch yu gm protein,
246

cellulose v hemicellulose, c lin kt vi nhau bi -glucan. Qu trnh lm tan

mng t bo s to iu kin thun li cho qu trnh thu phn. Nhm enzyme ho tan
mng gi chung l cytase, vng hot ng ti u vi khong 450C v pH khong 5,0.
-glucan c vai tr nh cc si ch lin kt cc cht cu thnh mng t bo. Phn
t -lucan trong mt s trng hp s to gel lm tng nht, gy ra cc vn lc.
Trong qu trnh m mm, -glucan c phn hu su sc. Qu trnh ny cng
trit nu s dng i mch t -glucan, giu endo--glucanase (t nht 120 n v
endo--glucanase/kg malt). iu kin ti u cho endo--glucanase l 45500C. Bng
cch lu khi thu phn lu nhit ny v dng malt c nhuyn cao, giu endo-glucanase, phn ln -glucan c thu phn thnh -glucan tan dng n gin vn
trnh c kh nng to gel.
- Gii phng phosphate: Trong giai on peptone ho, cc phosphatase gii
phng phosphate t malt vo dch thu phn, dn n hnh thnh hn hp cc mui
phosphate, mui phosphate ch yu l dibasic potassium phosphate, K2HPO4 (pH 8)
v monobasic, KH2PO4 (pH 4,7). pH ca huyn ph khi ha bt vo nc khong
5,86,0, trong khi pH cn iu chnh thch hp chung cho cc enzyme cn thit
khong 5,25,7. Do vy cn acid ha dch thy phn nguyn liu. Vi s hin din
tha ng ca ion Ca2+, v d di dng mui CaSO4, trong dch thy phn s xy ra
phn ng:
K2HPO4 + CaSO4 = Ca3(PO4)2 + KH2PO4 + K2SO4.
Ca3(PO4)2 s kt ta dn n cn bng chuyn dch theo chiu trit tiu mui
K2HPO4 vn c tnh base, nh vy pH s gim v min acid.
Nh vy thnh phn t nhin ca malt, phosphatase v cc cht hu c cha
phosphate cng vi nc nu c x l thch hp s dn n hnh thnh h m
mc pH thch hp cn thit thy phn. Cc sn phm thy phn cc phosphatase
cn l dinh dng phospho cho nm men.
Qu trnh phi enzyme: Trong qu trnh nu ng ha cn xy ra cc qu trnh
phi enzyme nh:
- S kt lng v bin tnh protein: Cc phn t protein (polypeptid) phn tn
trong dch thy phn di dng cc ht keo protein khng bn. Di tc ng ca
nhit cao hoc pH mi trng gn im ng in, mt phn protein b bin tnh v
ng t.
- Xy ra phn ng to thnh melanoid: melanoid l phn ng gia cc acid amin
vi cc ng kh to thnh cc melanoid c mu sm v mi. Phn ng ph thuc
vo bn cht, nng cc acid amin v cc ng, t l nc, nhit v mt s cht
tng cng, km hm. T l nc cng thp th phn ng cng mnh. Nhit thc
y tc phn ng v cht lng sn phm melanoidin, khong 951000C to ra
cc melanoidin c mi v hi ho nht. Cc cht phn ng c vi nhm -C=O u l
tc nhn km hm, ngc li cc acid nh lactic acid, phosphoric acid v cc mui ca
chng c tc dng tng cng phn ng.
- Phn ng gia cc mui ca nc v phosphate c trong khi cho: Cc mui
carbonat v bicarbonat trong nc s phn ng vi cc mui phosphat ca malt lm
gim tnh m v lm tng pH ca dch thu phn. V d:
H2PO4- + HCO3-- HPO4-- + CO2 + H2O
HPO4-- + H2O
H2PO4- + OH247

Cc mui gy ra cng phi carbonat khi phn ng vi cc mui phosphat s

lm gim pH v tng m ca mi trng.
3Ca32+ + 2HPO42- Ca3(PO4)2 + 2H+
- Ha tan cc thnh phn d ha tan ca malt vo dung dch: Ha tan cc
polyphenol, cht cht, cht ng t v malt s lm gim cht lng dch ln men. S
ha tan mui phosphate t malt l cn thit. Cc phosphate s phn ng vi cc ion to
cng ca nc lm thay i pH theo hng c li v tng m ca mi trng.
* Cc yu t nh hng n qu trnh nu: Qu trnh nu bia chu nh hng ca
cc yu t sau:
- Thi gian: Thi gian l yu t quan trng cng vi nhit lp thnh ch
thu phn. Nu gi nhit ti mt mc thun li cho mt enzyme th sn phm thu
phn do enzyme xc tin cng nhiu. Tuy nhin y khng phi l t l thun, thi
gian cng lu th hot lc ca enzyme cng yu dn.
- Nhit : Hot ng ca enzyme ph thuc vo nhit . Hot lc ca n tng
khi nhit mi trng phn ng tng v mi enzyme t hot lc mnh nht ti mt
gi tr nhit nht nh c trng cho n, gi l nhit ti u. nhit cao hn
s din ra s bin tnh nhanh chng enzyme do ph v cc cu trc xon, cun khng
gian ca phn t protein. Nhit cng cao hn nhiu so vi nhit ti u th s v
hot v hy dit hot tnh ca enzyme din ra cng nhanh. Hot lc ca enzyme ti
mt mc nhit xc nh cng s b thay i. Trong khi nhit thp hot lc
enzyme c th c duy tr gn nh khng hn nh th nhit cao n s gim
nhanh.
- pH: Mi enzyme cng c mt gi tr pH ti u. Tuy nhin cc enzyme ca malt
c gi tr pH ti u hoc cn ti u nm trong mt khong kh hp. T cho php
chn mt mc pH cho thu phn trn c s thun li chung cho cc enzyme cn u
tin. pH dch thu phn thng c iu chnh thng nm trong khong 5,35,6.
- Trng thi vt l ca nguyn liu: Hot ng ca enzyme c to thun li
nu enzyme d tip cn c cht, do vy vic nghin mn, h ho v dch ho hon ton
l rt cn thit.
- Mc c long ca khi thu phn: Nu bt c ho long s thun li cho
thu phn to ng, nu ho c s thun li cho thu phn protein. Tuy nhin cc
nh hng ny tht s khng ln.
- Hot lc enzyme: Malt c hot lc enzyme mnh s thu phn nhanh v trit
ng thi trnh c nhng vn k thut do thu phn khng hon ton gy ra.
- Cc yu t khc: S c hoc khng hin din cc cht hot ho (co-enzyme),
cht c ch (inhibitor: kim loi, acid mnh, hoc kim) hoc c t enzyme c th lm
thun li hoc km hm cc qu trnh enzyme.
* Phng php nu: Nu bia l lm tng nhit khi cho n nhit thch
hp ca enzyme m ta mun chng hot ng v duy tr nhit mt thi gian
(giai on ngh). Cc giai on ngh cc nhit thch hp ca cc enzyme nh
sau:
4550oC
ngh protein v -glucan
o
6265 C
ngh maltose
o
7075 C
ngh ng ha
o
78 C
nhit khi cho giai on kt thc.
248

Hin nay c nhiu phng php nu - ng ha nguyn liu. C th phn thnh

hai nhm chnh l phng php ngm (ng ha theo kiu ton khi) v phng
php un si (ng ha theo kiu phn on). Ngoi ra cn c cc phng php theo
kiu kt hp gia hai kiu trn.
- Phng php ngm: c trng ca phng php ny l ton b khi nu c
nng v gi nhit ti cc mc nhit khc nhau thun li cho cc enzyme hot ng
cho n khi thu phn kt thc. Phng php ny s dng trng hp dng 100%
malt i mch. Qu trnh thy phn nhanh nhng khng su. Phng php ng ha
ton khi tuy c in nhng c s dng rng ri nhiu nc. u im l thc
hin ch cng ngh n gin, d c gii ha, t ng ha cc qu trnh sn xut.
C 2 phng php nu ngm:
+ Phng php ngm tng dn nhit : Bt malt c trn u vi nc nng
duy tr nhit 5052oC v yn khi dch bt trong 60 pht (giai on m hangh protein). Sau nng nhit ln 6265oC, duy tr trong 3045 pht (ngh maltose).
Nng nhit ln 7075oC v dng khong 30 pht. Nng ln 77oC v chuyn sang cng
on tch b.
+ Phng php ngm gim dn nhit : Trn u bt malt vi nc 75oC. Sau
khi nh nhuyn, nhit chung ca khi dch cho h xung cn khong 70oC.
Khuy thm 15 pht ri c khi dch yn tnh n khi ng ho kt thc. Qu trnh
ny ny ko di khong 60 pht. Phng php ny ch p dng cho malt c hot lc
amylase cao v nhuyn protein rt tt (protein hu nh c thy phn trit
giai on m mm).
- Phng php un si: c trng ca phng php ny l trch 1 phn (phn
c) ca khi nu em un si, sau trn ln vi phn cha un si nng nhit
ln mc thch hp v gi nhit trong 1 thi gian cn thit. C th tin hnh
un si 1 ln, 2 ln, 3 ln. Phng php ny lm tng nng sut s dng nguyn liu,
thy phn trit nguyn liu nhng thi gian di, ph hp cho vic s dng nguyn
liu thay th l ht cha ny mm. Khi un si th ton b tinh bt u b h ha.
+ un si ba ln: Phng php ny thng c s dng nhiu trong sn xut
bia en hoc sn xut bia vng cht lng cao nhng nhuyn ca malt khng tt
lm. Thao tc cng ngh ca phng php ny nh sau: Bm 1/3 tng lng nc cn
thit c nhit 3840oC vo ni ngm malt, cho cnh khuy lm vic ri t t cho
bt malt vo. Trong thi gian bt malt, cho tt c lng nc cn li vo ni. Sau
khi trn u, nhit chung ca dch bt l khong 3537oC. Cho cnh khuy lm
vic tip trong 5 pht, sau dng 10 pht pha rn lng xung y thit b.
un si ln 1: Bm 1/3 phn dch c t ni malt sang ni nu si. Cho cnh
khuy ca ni hot ng lin tc v t t nng nhit ln 5052 oC, duy tr nhit
ny trong khong 510 pht (giai on m ha). Sau thi gian m ha, nng nhit
ln 7073oC, ngh nhit ny trong 1015 pht (giai on dch ha). Sau thi gian
dng ny tng nhanh nhit khi cho n si, cho si mnh trong 20 pht. Trong iu
kin ny, ton b tinh bt s c h ha. Thi gian thc hin on nht khong 120
pht.
un si ln 2: Bm khi cho ca on nht t ni nu v ni ngm malt phi
trn vi dch ni ny. Trong khi bm khi cho phi trn, cnh khuy ni ngm
malt phi lm vic lin tc v khng ch lu lng bm trnh nhit ni malt
tng t ngt. Nhit ton khi ni malt sau khi ha trn l 5052 oC. Dng
249

khuy. yn 1015 pht cht rn lng xung. Bm 1/3 lng b lng sang ni
nu, khuy trn kt hp nng nhit ln 7072oC v duy tr nhit 7072oC trong
1015 pht. Nng ln nhit si v cho si mnh 20 pht sau bm tr v phi
trn vi khi cho trong ni ngm malt. Nhit khi cho ni malt ang l
4850oC s tng ln 6263oC, gi trong 30 pht (giai on ng ha). Thi gian
on hai khong 90 pht.
un si ln 3: Bm 1/3 phn lng y sang ni nu, cho cnh khuy hot ng
lin tc v t t gia nhit tng nhit dch cho ln 7577oC ri un si trong
1015 pht. Bm v li ni malt v cho cnh khuy ni malt lm vic lin tc. Nhit
ni malt t 6062oC sau khi phi trn s tng n 7375oC v duy tr nhit
ny n khi thu phn hon ton (th bng dung iodine). Thi gian on ba khong 60
pht cn thi gian ton qu trnh khong 5,56h.
+ un si 2 ln: c s dng ph bin trong sn xut cc loi bia vng. Thao
tc cng ngh nh sau:
un si ln 1: Ti ni malt, ha trn nc vi bt malt nhit 5052oC.
yn 20 pht. Bm 1/3 phn c t ni malt sang ni nu si. Nng nhit khi dch c
ln 7072oC. Sau 1525 pht nng tip ln nhit si. Cho si mnh trong 1530
pht sau bm tr v ni ngm malt. Nhit ni malt t 4850 oC tng nhanh n
6065oC. Dng khuy 20 pht (ngh amylase).
un si ln 2: Bm khong 2/5 phn c sang ni nu. Nng nhit ln 7072oC
v gi 1520 pht. Nng nhit ln n si v gi si 20 pht sau bm tr v ni
malt. Nhit ni malt t 60oC tng ln 7375oC. Duy tr nhit ny cho n khi
ng ha hon ton.
Thi gian ton m nu khong 44,4h.
+ un si 1 ln: Ti ni ngm malt, ha malt vi nc nhit khong 52oC,
duy tr 30 pht. Sau thi gian nng nhit ln 6365oC, gi trong thi gian 40
pht ng ha. Sau khi ng ha, dng cnh khuy, yn khi cho trong 20
pht cho phn rn lng xung y ni. Bm khi cho lng y ni malt sang ni
nu v nng nhit khi cho ln 7072oC, gi trong 20 pht, sau un si trong 40
pht. Sau khi nu si, bm cho tr v ni malt. Nhit c khi cho ni malt tng
n khong 77oC. Gi nhit ny cho n khi dch cho khng lm bin mu dung
dch iodine. Thi gian mt m nu khong 3,5 gi.
- Nu c s dng th liu
Vi mc ch h gi thnh sn phm, ngi ta s dng nguyn liu thay th
thay th mt phn malt i mch. Nguyn liu thay th thng s dng l cc loi ht
ng cc nh: go, ng, i mch... nc ta ch yu dng go. Trc y th lng
nguyn liu thay th thng l 1015% nhng gn y nh c s dng cc loi ch
phm enzym th t l tng ln n 50% hoc c th cao hn na. Vic c s
dng nguyn liu ht cha m mm vo trong sn xut bia i hi phi c gii php
cng ngh thch hp bo m hiu sut ng ha v n nh cht lng bia thnh
phm.
Cc loi ht ng cc cn phi nghin trc khi s dng to iu hin cho
enzyme phn gii chng. Tinh bt h ha th d b thy phn bi enzyme v vy cc
loi ng cc cn c h ha trc khi ng ha. Cc loi ng cc c nhit h
ha tinh bt cao hn nhit thy phn khi cho malt nh go, ng th cn phi nu
si trong ni ring (gi l ni nu ng cc) h ha. Cc ni nu ny c b phn cp
250

nhit, c cnh khuy khuy trn khi cho. Nu khng khuy trn th khi cho th
liu c th b chy trn b mt truyn nhit. Trong ni nu nguyn liu ng cc ngi
ta b sung vo khong 1015% malt so vi tng khi lng nguyn liu cc
enzyme t malt b sung hot ng ct ngn mch tinh bt (dch ha) lm gim nht
khi cho ng cc khi ang h ha. C th b sung -amylase thng mi. Ni cho
ng cc c nu si 100oC trong khong 1520 pht h ha hon ton. Sau khi
nu si khi nguyn liu thay th c bm vo ni cho malt i mch, trn chung
vi khi cho malt, nng nhit hn hp cho ln n 6265oC cc loi enzyme
ca malt trong ni cho malt s thy phn cc cu t trong nguyn liu thay th. y
c gi l un si n.
Khi s dng nhiu th liu nhng nu p dng cc ch cng ngh hp l, th
cht lng ca dch ng thu c so vi dch ng nu t 100% malt khng khc
nhiu v hm lng maltose v nit ha tan, thm ch kh nng to bt ca dch ng
nu t th liu cn c phn tt hn.
+ Trng hp s dng nguyn liu thay th t (t l <30%). Cch tin hnh nu
nh sau:
Ti ni ng cc: Ton b bt go cng vi 1015% bt malt (so vi tng lng
nguyn liu) trn u vi nc m to thnh hn hp 50oC, khuy trn u. iu
chnh pH t 5,35,5 bng acid lactic hoc acid phosphoric. Duy tr khi dch bt
nhit 50oC trong 3040 pht. Sau tng dn nhit ln n 75oC v duy tr
trong 1020 pht. Sau nng nhit nhanh n khi si v duy tr cng si trong
25 pht ri bm khi cho go sang ni malt.
Ti ni malt: Ton b bt malt cn li c ha trn vi nc m v duy tr
nhit khi dch 50oC trong 20 pht. Sau bm dch cho t ni go sang ha
trn vi dch malt. Khi bm dch cho vo nhit khi cho ni malt s tng ln,
khng ch nhit khi cho hn hp t 65oC, duy tr 65oC trong 40 pht thy
phn tinh bt thnh maltose, sau nng nhit ln 75oC duy tr 15 pht, xong nng
ln 78oC ri bm i lc.
+ Trng hp s dng nguyn liu thay th cao (>30%). Qu trnh thu phn
nguyn liu gp tr ngi v:
- Lng tinh bt cha qua ny mm qu nhiu, m loi tinh bt ny kh ng
ha do thnh t bo ca chng cha b ph v;
- Lng enzyme trong nguyn liu thay th cha c hot ha v t; Lng
enzyme t malt i mch khng thy phn ht tinh bt.
V vy, nguyn liu thay th cn phi nghin mn v khi nu cn b sung ch
phm enzyme thy phn t ngun bn ngoi, cung cp thm cc enzyme: -amylase,
-amylase, -glucanase. Malt i mch c nghin th, bt nghin c kch thc to
hn bnh thng d lc tch b sau thy phn. Mt khc, mu v hng thm v
cc tnh cht cm quan ca bia sn xut t hn hp nguyn liu ny cng khng bng
malt. Tng mu, hng thm cho dch ng bng cch b sung cht mu, tng
lng melanoidine trong qu trnh ng ha houblon ha.
Khi s dng nguyn liu thay th cao (>30%) pH ca khi cho c xu hng
tng, vt ra vng pH ti thch ca cc enzyme thy phn, lm cho qu trnh thy
phn khng trit , gim hiu sut thy phn, gy tr ngi cho qu trnh lc, dch
ng b c. V vy cn phi dng nc mm v acid ho khi cho xung
pH=5,35,4. Cc acid thng dng l acid phosphoric, acid lactic.
251

Cch thc hin nu bia khi nguyn liu thay th trn 30%:
Ti ni ng cc: Ha ton b bt go vi mt lng bt malt khong 1015% (so
vi tng khi lng nguyn liu), trn u trong nc nng gi nhit hn hp
45500C, iu chnh pH = 5,3 v b sung ch phm enzyme dch ha (thng dng
ch phm Termamyl ca hng NOVO an Mch), b sung CaSO4, CaCl2, khuy
u. yn hn hp trong khong 15 pht. Nng dn nhit ln n 700C, gi 15
pht ri nng nhit hn hp ln n 900C, duy tr trong 25 pht. Sau nng nhanh
nhit hn hp n nhit si, gi trng thi si trong 20 pht cho bt go h ha
hon ton. Bm khi cho go sang ni malt.
Ti ni malt: Bt malt, ch phm enzyme (thng dng -amylase v endo-glucanase), mui CaSO4, CaCl2 c trn u vi nc, iu chnh pH = 5,5. Nng
nhit n 500C v gi nhit 500C trong 20 pht (giai on m ha). Tnh ton
thi gian sao cho kt thc m ha th ni go cng kt thc giai on nu si khi
cho.
Bm cho t ni go sang ni malt (hi cho), bm t t nhit khng tng
ln t ngt, khng ch nhit ca khi dch hn hp tng ln n khong 63650C.
Cnh khuy ni malt hot ng lin tc khi bm cho go sang ni malt. Khng ch
nhit lc hi cho ni malt l 63650C, gi nhit 63650C trong 40 pht
ng ha (mt s nh my c b sung ch phm enzyme ng ha rt ngn thi
gian ng ha xung ch cn khong 5 pht), sau nng nhit ln 75 0C, gi
trong 1015 pht, nng nhit ln n 780C ri em tch b malt, ly dch ng.
Ty thuc vo c tnh ca ch phm enzyme b sung ni go m ch nhit
v thi gian ngh mi giai on c thay i nht nh. Tnh ton t l phi liu
nc/bt nguyn liu bo m yu cu nng dch ng sau thy phn cho ng
quy nh.
d) Lc b malt
* Mc ch: Nhm tch ht cc cht ha tan ra khi cht khng ha tan sau
qu trnh thy phn.
* Cch tin hnh: Qu trnh lc dch ng bao gm 2 cng on: lc dch
ng v ra b. u tin ta tin hnh lc thu ht dch ng c trong khi
nguyn liu. Sau ra b nhm mc ch thu hi ht cc cht cn st li trong
b. tng cng qu trnh khuch tn ca cc cht nn dng nc nng t
75780C ra, khng nn dng nc nng hn 780C ra b v s lm v hot
enzym amylase. tin hnh lc c th dng thit b lc khung bn hoc thng lc.
* Cc yu t nh hng n qu trnh lc: Qu trnh lc chu nh hng ca cc
yu t nh: mn nguyn liu, nhuyn malt, nhit lc, nht v pH
- mn nguyn liu: Nguyn liu nghin th th lp lc xp, lc d v ra b
sch. Nguyn liu c nghin mn th b d b nn cht, tc lc gim nhanh, ra
b kh trit , dch ra c.
- nhuyn malt: Malt c m mm cng k th thy phn c trit , b
ti xp, nht dch thy phn thp nn d lc.
- Nhit lc: Nhit cao lm gim nht v do lc nhanh. Nhit ti
u cho qu trnh lc l 75780C. Nu cao hn s h ha v gii phng cc phn t tinh
bt st gy tr ngi lc gim cht lng nc lc.
- nht: Nu dch ng cha nhiu glucid dng polyme nh -glucan hoc
252

pectin th kh lc.
- pH: pH ti u cho qu trnh lc l khong 5,5. Trong qu trnh ra b, nng
cht ha tan gim dn, dn n pH tng. Nu nc ra b c cng carbonate cao th
pH tng v s ho tan nhiu cht bt li nh polyphenol, cht ng,... t v malt.
e. Houblon ha
Qu trnh un si dch ng vi hoa houblon gi l houblon ha.
* Mc ch: Qu trnh houblon ha nhm thc hin cc mc ch sau:
- Trch ly cht ng, tinh du thm, polyphenol, cc cht cha nit,... t houblon
vo dch ng dch ng c mi thm v v ng c trng ca hoa. ng thi,
cc cht ng ca hoa houblon l nhng cht c hot tnh b mt nn chng s tham
gia vo s to bt v gi bt bn cho bia sau ny.
- Cc polyphenol ca hoa houblon khi ha tan vo dch ng, nhit cao s
tc dng vi cc protein cao phn t to thnh cc phc cht d kt lng v ko cc
phn cn l lng trong dch ng lng theo.
- To phn ng melanoidin hnh thnh nn cc cht c mu v hng, st trng
v c c dch ng, ng phn ha cc acid ng, ui cc cht bay hi c mi
khng tt, v d dimetyl sulfua (DMS).
* Cc qu trnh xy ra: Trong qu trnh houblon ha xy ra cc qua trnh sau:
- S trch ly cht ng: Cc cht ng ca hoa houblon ha tan rt yu trong
nc, trong dch ng s ha tan ca chng cn yu hn. -acid ng ha tan tng
i tt, -acid ng ha tan khng ng k. Khi nhit tng th kh nng ha tan ca
cc acid ng cng tng. -acid ng khi un si vi dch ng s tr thnh dng
ng phn ha c kh nng ha tan tt hn v gy v ng mnh hn, kh b oxy ha
v kh tr v dng cng hn. Cht ng trong bia ch yu l do -acid ng v cc
ng phn ca chng gy nn (chim 8595% tng cht ng trong bia). S ha tan
cht ng ph thuc vo:
+ Thi gian un si: thi gian un si cng di th lng cht ng trong dch
ng tng ln.
+ Hm lng protein kh kt trong dch ng: Hm lng cc hp cht ny
cng cao th lng cht ng tham gia phn ng kt ta cng nhiu. Hm lng
protein kh kt cng gim th lng cht ng trong dch ng v trong bia cng
nhiu.
+ pH ca dch ng: trong mi trng kim, cc cht ng ha tan tt hn v
lc ng ca dung dch mnh hn trong mi trng acid .
+ Cc yu t khc nh hng n qu trnh trch ly ng: thnh phn ho hc
nc, nng ng, c im ging hoa,....
- Trch ly cc cht khc: Ngoi qu trnh trch ly cht ng, trong qu trnh
houblon ha cn xy ra qu trnh trch ly tinh du thm, polyphenol, cc cht cha
nit ca houblon.
+ Tinh du thm: tinh du hoa to cho bia c hng c trng m khng c sn
phm no thay th c. Tuy nhin, cc cu t tinh du kh tan trong nc, d bay
hi. Trong qu trnh un hoa tn tht khong 7788%, phn cn li c nhit bay
hi cao hn s tn ti trong dch ng v sau tip tc mt i trong qu trnh ln
men, khong 810%. Nh vy tn ti trong bia ch khong 23% lng tinh du trong
hoa a vo un nu. Bin php hn ch tn tht tinh du hoa va m bo ng phn
253

ho tt l cho hoa vo ni nhiu ln theo t l hp l.

+ Polyphenol: polyphenol c kh nng kt t rt tt m kh kt. Trong dch
ng polyphenol to thnh nhng cht keo mang in tch m. Do trong dch ng
c sn mt s protein mang in tch dng, chng s tc dng tng h v hnh
thnh nn cc phc cht polyphenol-protein khng tan, to ta nng v lng xung
ni un si. Ti pH khong 5,25,5 lng phc cht polyphenol-protein to thnh tng
ln ng k. Nhng cht cht khng b oxy ha cng c th to thnh phc vi mt s
protein, song chng kh tch hon ton trong qu trnh lm ngui dch ng, tn ti
trong dch ng di dng ta ngui. Dng ny t nhng thng d bin ng
trong iu kin thay i nhit , v y chnh l mt trong nhng nguyn nhn gy
c bia thnh phm.
+ Cc cht cha nit ca houblon: ch yu dng trung phn t hoc thp phn
t, v vy chng d dng ha tan vo dch ng khi un si v tr thnh ngun dinh
dng quan trong ca nm men (c th c nm men hp th n 60%).
- Bin tnh v keo t protein: Dch ng sau khi lc l mt h thng keo a cu
t, gm mt s lng cht keo ng k nh: dextrin, protein, pectin, pentosan, cht
cht... Khi un si dch ng vi hoa houblon th nhng cht trch ly t hoa nh acid
ng v mt s cht khc cng dng keo ha tan. Khi nhit dung dch ng tng
ln th s bn vng ca h thng keo b ph v, cc phn t keo dnh li vi nhau v
xy ra hin tng keo t. Trong s nhng cht keo t trong dch ng th protein l
km bn vng nht. S hnh thnh nhng cht hp ph gia protein v cht cht hay
cht ng s to iu kin cho qu trnh keo t. Mc kt ta ca protein trong iu
kin sn xut c ngha quan trng i vi cht lng bia. Nhng phn t protein
khng n nh cn li trong dch ng l mt trong nhng nguyn nhn gy c bia
sau ny. Qu trnh kt ta protein xy ra thun li khi un si trong thi gian 90120
pht, dch ng c pH = 5,25,5, nng dch ng thp, malt c hot tnh enzyme
yu th s keo t kh khn.
* Tin hnh houblon: Dch ng v nc ra b c trn ln vi nhau trong
thit b un hoa. Ch khng nhit dch ng xung di 700C. m bo
yu cu ny cn cp nhit ngay t khi bt u bm dch vo ni. Khi ra b va xong
th dch ng trong thit b cng va si. Nu dch ngui trong thi gian di s to
iu kin cho oxy tan vo dch un gy cc phn ng oxy ha lm gim phm cht
dch ng. B sung houblon, c th dng hoa kh ri hay hoa p bnh, c th
dng nguyn hay dng bt nghin, hoc dng cao hoa. Lng hoa cn nu vi
dch ng dao ng trong mt khong rt rng: 100700g/100l. Lng s dng
ny ph thuc vo yu cu mc ng ca tng loi bia, cht lng ca hoa, thnh
phn ho hc ca nc v nhiu yu t khc. Bnh thng ng ca bia yu cu
35100mg/lt.
H thng nu-thy phn nguyn liu, lc b malt, un si dch ng vi hoa
houblon v lc b hoa c m t hnh 6.16.
C th b sung hoa houblon 2 ln, 3 ln hoc thm ch n 4 ln, nhng d
phng n no cng vn bo m cc yu cu sau y:
- lc ng cho bia m chi ph nguyn liu t nht;
- cc cht v thi gian cn thit kt lng protein;
- Bo m lng hng tn ti trong bia;
- D thao tc v hiu qu kinh t cao.
254

i vi hoa nhiu polyphenol c th ngm trong nc 50 0C khong 10 pht

trch ly bt sau mi em s dng.

Hnh 6.16. S phn xng nu bia

1. Thng cha malt; 2. Thng cha nguyn liu ph; 3. Ni nu malt; 4. Ni nu th liu;
5. Ni un si dch ng vi hoa houblon; 6. Thng lc b; 7. Thng tch b hoa;
8. Bm vn chuyn; 9. M t cnh khuy

Thi gian un hoa ph thuc vo cht lng nguyn liu, cng si, hm
lng cht kh dch ng,... Thng khong 1,52,5h. Cn c dng qu trnh l
lng protein kt ta v hm lng cht kh ca dch ng, cc thng s ny c
xc nh thng qua vic lin tc ly mu, nh gi trong v o hm lng cht kh.
Sau khi un si xong, dch ng c chuyn sang thng lc b hoa t
di thit b un si. Tip theo dch ng nng c chuyn i x l tip cn b
c ra sch bng nc nng hoc dch ng. Nc ra b hoa c dng vo
vic ng ha m sau hoc b sung vo dch ng phn on nu hoa.
f) Lng trong, lm lnh nhanh v b sung oxy dch ln men
Sau qu trnh houblon ha, ton b oxy bay ra ngoi theo hi nc, dch ng
cha nhiu cn, nhit cao. V vy cn h nhit ca dch n nhit ln men
(6100C); Tch b cn, b hoa ra khi dch ng trnh bia khng b c. ng thi
b sung oxy cho nm men hot ng.
* Lng trong
Sau un hoa thu c dch ng cha nhiu cn. Thnh phn cn gm cc
mng ng t kch thc ln v v vn ht l lng vi kch thc khc nhau. Bng
thc nghim cho thy khi h nhit dch ng xung khong 60 0C th hu ht cc
ht quan st c bng mt s kt lng nhanh, loi ny gi l kt ta nng hoc cn
th. Cn tip tc lng sau khi h nhit xung vng nhit ln men (810 0C) c
gi l cn tinh.
Thnh phn cn th ch yu l sn phm kt t ca protein, polyphenol, cc cht
ng, cht khong. Kch thc cn th khong 3080m. Nu khng c tch, cn
th s bao ph nm men v lm cho bia sau ny kh lc. C kin cho rng cn th c
nh hng n tc ln men trong giai on u v lm bn cn men nhng khng
nh hng ln n cht lng bia.
255

Xu hng chung hin nay l s dng cc h thng lm ngui dch ng trong

iu kin kn, tch cn th nhit 85950C trong thit b whirlpool, tch cn mn
nhit ln men bng cch lc dch ng c dng bt tr lc diatomite.
* Lm lnh
H nhit ca dch ng t 8590oC xung n nhit thch hp cho s
pht trin ca nm men v ln men bia, ng thi to iu kin thun li cho qu trnh
bo ha thm mt lng oxy cn thit v loi tr nhng phn cn cn trong dch
ng. Dch dch ng phi c lm lnh nhanh v nhit ln men nhm hn ch
kh nng nhim vi sinh vt v gim chi ph thi gian.
H thng lm lnh dch ng theo kiu kn thng gm hai b phn chnh:
thng lm ngui kn v gin lm lnh kn. Thng lm ngui s h nhit dch xung
khong 600C cn gin lm lnh kn s tip tc h nhit t 600C v nhit ln men
(6100C). Thng lm ngui va c chc nng lng cn th va lm ngui, thng lm
ngui thng dng nht hin nay chnh l thng whirpool. Gin lm lnh kiu kn ch
yu ph bin nht hin nay l my trao i nhit tm bn kiu kn.
* B sung oxy
Qu trnh ln men cn lng sinh khi nm men ln m bo mt yu cu,
v vy cn to iu kin nm men ging tng trng v s lng trong giai on
u qu trnh ln men. Vic b sung oxy s kch hot nm men tng trng, gip ln
men nhanh v su, bia bn, v ngon. Thiu oxy s dn n ln men chm v khng trit
. Lng oxy ny s c nm men tiu th ch trong khong vi mi gi, sau
n nh mc khong 2,7mg/l v s khng gy nh hng xu n cht lng bia.
Hm lng oxy yu cu trong dch ng em ln men l khong 89mg/l dch.
H thng np khng kh gm: lc bi, kh trng v phn tn khng kh vo dch
ln men. Phn tn khng kh thc hin ngay trn ng bm vo tank thng qua mt
s c cu thu ng nh ng Venturi, khuy trn,...
i) Ln men bia
* Mc ch: Ln men dch ng nhm chuyn cc loi ng, dextrin c kh
nng ln men thnh ru, CO2 v mt s sn phm khc nh ru bc cao, acid hu
c, este, diacetyl gp phn to nn hng v c trng cho sn phm bia.
* Cc giai on v phng php ln men: Ln men dch ng houblon ha
din ra hai giai on l ln men chnh v ln men ph- chn.
- Theo cng ngh truyn thng (c in) hai giai on c thc hin trong
hai thit b khc nhau. Thi gian ln men ph thuc vo nng cht ha tan ban u
ca dch ng v ch nhit trong thi gian ln men . Ln men chnh ko di
trong khong thi gian 712 ngy, nhit ln men 6100C. Dch ng ban u sau
khi ln men chnh s thnh bia non. Tch ly nm men c pha di y thit b ri
chuyn bia non sang thit b khc ln men ph- chn. Ln men ph- chn ko di
t nht l 3 tun, nhit ln men t 020C; sau giai on ln men ph- chn, hon
thin sn phm s thnh bia thnh phm. Qu trnh ln men chnh c thc hin p
sut thng, cn qu trnh ln men ph c thc hin di p sut d 0,30,7atm.
- Theo cng ngh mi (cn gi l cng ngh ln men bia mt pha, ln men gia
tc): qu trnh ln men chnh v ln men ph c thc hin trong cng mt thit b
l tank ln men thn tr y cn. Ln men chnh ko di trong khong thi gian
67 ngy, nhit ln men 1014oC. Ln men ph v tng tr ko di 34 ngy, nhit
ln men t 02oC.
256

K thut ln men trong mt pha c nhiu u im nh:

- Thi gian mt m ln men c rt ngn;
- Chi ph v sinh thp;
- t tn tht CO2;
- Tht thot bia t do khng phi chuyn tank;
- Gim chi ph nhn cng;
- Tit kim nng lng do khng cn bm chuyn bia;
- Loi tr kh nng xm nhp oxy.
Do vy, y l cng ngh c p dng ph bin nht hin nay.
* Cc qu trnh xy ra trong ln men
- Cc qu trnh xy ra khi ln men chnh: Trong qu trnh ln men chnh, mt
lng ln cht ha tan trong dch ng, ch yu l ng v cc dextrin bc thp
(maltotriose) c nm men chuyn ha thnh ethanol, kh CO2 v mt s sn phm
ph. Ngoi hp cht glucid, mt s thnh phn khc trong dch ng cng b tc
ng ca nm men v bin i thnh nhng cht mi, mt s khc chuyn v dng
khng ha tan, tch ra khi dch ln men dng kt ta.
Nhng thnh phn mi c hnh thnh ch yu l ethanol v kh CO2 , mt s
hp cht khc nh aldehyde, ester, acid hu c, glycerin, ru bc cao,... d rt t.
Nhng thnh mi , mt b phn tr thnh thnh phn ha tan ca dch ln men, mt
s b kt ta v lng dn xung cng vi sinh khi nm men. Tt c nhng thay i
nh vy dn n s thay i c bn v lng v cht ca cc cht ha tan trong dch
ng.
Qu trnh ln men chnh chuyn dch ng thnh bia non thng qua nhng
qu trnh c bn nh sau:
Qu trnh sinh l: Qu trnh sinh l ch th hin r giai on u ca qu trnh
ln men. Thc cht y l giai on ln men hiu kh, nh vy m nm men sinh sn
nhanh to ra mt lng ln sinh khi nm men, sinh tng hp mt lng ln enzyme
zymase trong cc t bo nm men, nh thc y cng ln men cc giai on
sau.
Qu trnh sinh ha: Qu trnh ny tng mnh giai on th hai, vo cui giai
on ln men hiu kh dn chuyn sang giai on ln men ky kh. c trng giai on
ny l hot ha mnh cc h enzyme zymase, chuyn ha ng thnh ethanol v kh
CO2. Ngoi ra, nm men cng chuyn ha mt s hp cht khc nh protein, lipid dn
n s hnh thnh nhiu loi hp cht th cp (sn phm ph) trong bia.
+ S bin i ng thnh ethanol: Qu trnh ln men ng c th c biu
din n gin theo phng trnh Gay - Lussac:
C6H12O6 = 2C2H5OH + 2CO2 + 230kJ
Phng trnh Gay Lussac ch th hin cht u v cui. Chui cc phn ng
lin hon nhm chuyn ha ng din ra trong t bo nm men c th hin chi tit
qua chu trnh Embden-Meyerhof-Parnas (EMP).
Cc loi ng khc nhau c ln men vi mc u tin khc nhau, cc
hexose (glucose, fructose) l ng ln men khi ng, maltose l ng ln men
chnh v maltotriose l ng ln men ph v chn.
+ To thnh v chuyn ho cc cht th cp: Sn phm th cp sinh ra trong qu
257

trnh ln men c th hng trm cht vi hm lng t microgam/lit n gam/lt. Tuy

khng nhiu v lng nhng c vai tr quyt nh trong vic to hng, v c ngha
ng k trong vic to v bia. Hn hp cht th cp l hn hp ng, s tri qua qu
trnh bin i trong sut thi gian t khi bt u ln men cho n khi chn. Chuyn
ho ca cc cht th cp l c s ca qu trnh "trng thnh v chn" ca bia. S
thnh to v chuyn ha cc cht ny quyt nh thi gian ca mt m ln men bia.
Cht th cp trong ln men bia c chia thnh 2 nhm: nhm hng ca bia non v
nhm hng ca bia chn. Nhm hng bia non gm diacetyl, aldehyde, hp cht lu
hunh. Chng truyn cho bia hng v ca cc loi cy tri non, mi c, mi mc, mi
v b,.... Cc cht ny s chuyn ho trong qu trnh chn. Nhm hng bia chn
gm: ru bc cao, ester,.... nu nm trong khong nng thch hp s cho hng v
bia ho hng. Nhm cht ny hu nh khng b chuyn ho trong qu trnh chn.
Diacetyl v cc vicinal diketone: Mi b trong bia l do diacetyl
(CH3COCOCH3) v pentadione (CH3COCOC2H5) trong diacetyl chim 8090% v
pentadione1020%. Tp hp c hai gi chung l cc vicinal diketone. Hm lng
diacetyl tiu biu o c l tng ca hai thnh phn . Diacetyl nguyn cht l cht
lng khng mu n c mu vng nht, c mi hi cc mnh, c v kh chu v tc
ng n thn kinh con ngi. Diacetyl l sn phm ph tt yu ca qu trnh ln men
bi nm men, mc thp th diacetyl tham gia vo thnh phn hng v ca bia. Vi
hm lng trong bia cao hn ngng pht hin (khong 0,1 ppm), diacetyl l thnh
phn c nh hng xu n cht lng bia, s th hin v c hi ngt, mi b.
Pentandione cng c tnh cht tng t nhng ngng tc dng cao hn. S to thnh
v chuyn ho ca diacetyl din ra song song vi cc phn ng khc v c dng lm
cn c xc nh thi im chn ca m bia. T bo nm men khi ang hot ng c
kh nng kh diacetyl rt mnh, kh nng ny c duy tr trong qu trnh ln men v
gim dn trong giai on chn. Trong vng nhit ln men bia, nhit cng cao
s kh diacetyl trong t bo nm men din ra cng mnh. Tng mt nm men ang
hot ng v cc bin php tng cng s tip xc gia nm men vi diacetyl cng
dn n s kh diacetyl din ra nhanh v trit . Mc ti a cho php ca diacetyl
trong bia chn l 0,1mg/l.
Cc aldehyde: Chim lng ch yu trong nhm cht aldehye l acetaldehyde cht trung gian trong qu trnh ln men ethanol, c nm men tit vo mi trng ln
men trong khong 3 ngy ln men u. Acetaldehyde l tc nhn chnh gy hng v
non v mi mc ca bia non. Trong bia non, hm lng aldehyde khong 2040mg/l
v gim dn n 810mg/l trong bia thnh trng. Cc yu t sau lm tng hm
lng acetaldehyde gm tc ln men nhanh, nhit cao, mt nm men ging
cao, t p sut d sm (ngay trong giai on u ln men), b sung khng kh thiu,
hoc dch ln men b nhim vi sinh vt tp. Cc yu t to thun li cho s tiu gim
aldehyde gm cc bin php tng cng ln men ph v chn, nhit v nng
nm men trong chn cao.
Ru bc cao: Ru bc cao cn gi l du fusel, l thnh phn ca hng bia
chn. Khong 80% ru bc cao hnh thnh trong qu trnh ln men s cp. Trong
chn ch c s gia tng nh v hu nh khng th b loi tr. Mun iu chnh ch c
th tc ng ngay trong qu trnh ln men. Nng ru bc cao trn 100mg/l s lm
mt tnh hi ho ca hng bia. Mc ti a ca ru bc cao tu thuc vo tng loi
bia: Bia ln men chm: 6090mg/l; Bia ln men ni: n 100mg/l. Ru bc cao to
thnh do cc nguyn nhn: nhit ln men cao, s khuy trn mnh, s kh acid
258

amin trong t bo nm men, b sung khng kh qu nhiu, nhit tip ging cao (trn
80C) v hm lng cht kh trong dch ln men cao (trn 13%).
Cc ester: ester l nhm cht mang hng quan trng nht trong bia. Nng
ester cao c th dn n bia c v ng, v hoa qu. Ester c to ra trong qu trnh
ln men thng qua ester ha cc acid bo bi ethanol v mt lng nh ru bc cao.
Hm lng ca chng tng ch yu trong qu trnh ln men mnh. Trong ln men ph
hm lng c th c tng gp i khi chn v tng tr thi gian di. Bia cha
khong 60 ester, tuy nhin, ch khong 6 ester l c vai tr quan trng i vi hng v
bia, l ethyl acetate, isoamylacetate, isobutylacetate, -phenylacetate, ethylcaproate,
ethylcaprylate. Cn li cc ester u khng c li cho bia. V vy, cn lm gim lng
ester. Hm lng ester s gim khi: hm lng cht kh mi trng ln men thp,
gim ln men cui cng, tng lng khng kh b sung, nhit ln men cao, tng
p lc trong qu trnh ln men.
Hp cht lu hunh: Trao i cht ca nm men s to ra hp cht lu hunh
bay hi, nh H2S, mercaptan v cc cht khc. Cc cht ny ngay nng nh c
th gy hng v xu. Khi vt ngng cm nhn chng s th hin hng v ca bia
non. S tc hi ca hp cht lu hunh cn c th do dch ln men b nhim cc vi
sinh vt tp. H2S c to ra trong qu trnh ln men t cc acid amin cha lu hunh.
S thiu cc tc nhn sinh trng ca nm men s tng cng s to thnh H 2S trong
dch ln men. H2S d bay hi v s thot khi bia trong qu trnh ln men v chn do
tc dng li cun ca CO2. tng lng H2S thot ra khi bia cn tng nhit ln
men v tng chiu cao khi dch ln men. S gim hm lng H2S trong bia thng qua
con ng ha hc v ha sinh l nhn t quan trng trong ln men v lm chn bia.
Cc acid hu c: Acid hu c trong bia c to thnh ch yu bi nm men t
acid amin c trong dch ln men. Nm men tch ly nhm NH2 cn thit cho qu
trnh tng hp protein v gii phng tr li mi trng cc acid hu c. Bng qu trnh
de-amin ha ny, nm men to ra nhiu acid c nh hng n hng v bia.
Cc qu trnh ha hc v ha l: Trong qu trnh ln men v chn cn c mt
s thay i khc, gm: thay i thnh phn hp cht cha nit, gim pH, thay i th
oxy ha kh, mu bia sng dn, kt t cht ng v polyphenol, ha tan CO2 v trong
bia.
+ S to bt: S to bt l mt trong nhng tnh cht quan trng ca bia. Bt
c to thnh trong giai on ln men chnh v tt c cc cng on khc trong qu
trnh sn xut bia. Bt c hnh thnh khi trong dch ln men bo ha kh CO2,
qu trnh ln men tip tc to ra CO2 th chng s thot ra ngoi di dng nhng bt
kh nh li ti. Bao quanh nhng bt kh ny l lp mng cht lng, trong c nhiu
cht c tnh hot ng b mt nh protein, cht ng, polyphenol, v.v... Chnh nh c
cc cht hot ng b mt m bong bng kh khng b v khi ln n b mt lp bia v
kh CO2 khng thot ra ngoi c. Do vy, cc bt kh CO2 lin kt li vi nhau to
thnh lp bt. giai on u ca qu trnh ln men, lp bt ny rt mng, trng sau
chiu dy lp bt tng dn. Mu sc ca lp bt cng bin i t mu trng sang
mu hi xm v sau l nu-xm. Khi qu trnh ln men chnh kt thc, khi bt
b xp ht, trn b mt bia non ph mt lp bt mng mu xm nu.
+ Thay i thnh phn hp cht nit: Nm men s dng hp cht nit trong dch
ng tng hp thnh phn t bo ca n. Trung bnh i vi 100ml dch ln men,
nm men s dng ht 1014mg hp cht nit di dng cc acid amin v cc peptide
nh. Cc polypeptid phn t ln b kt t, hp ph ln b mt nm men hoc tch cng
259

CO2 to thnh bt. Tip sau cc biu hin ni trn, t bo s tin dn n ci cht v s
t hu. Khi hin tng t hu xy ra s dn n cc tc dng bt li nh: bia c mi v
nm men, pH tng do gii phng cc acid amin c tnh base, bia b thay i mu,
bn sinh hc v bn keo ca bia gim, gim n nh bt bia, tng v ng bia,
tng hm lng diacetyl trong bia, bia d nhim, bn hng gim v qu trnh lc
d b tr ngi.
+ Gim pH: Trong qu trnh ln men pH gim t 5,35,6 dch ln men ban u
xung n 4,34,6 trong bia. pH c bit gim mnh trong giai on ban u v pha
logarit do: S to thnh ca acid hu c; Nm men s dng cc ion phosphate v ion
NH4+; Nm men thu nhn ion K+ v i H+ tr li mi trng. Trong pha ln men, pH
gim chm v dn n nh. Khi pH tng l du hiu ca hin tng t phn (t hu).
pH c nh hng ng k ln cht lng bia. Sau qu trnh ln men, pH bia c
mong mun nm trong khong 4,24,4 nhm mc ch: tng cng kt t keo v cc
phc khng bn ca polyphenol-protein, rt ngn thi gian chn ca bia, iu ha v
ca bia v l iu kin thit yu bia c bn sinh hc cao. Vi mc pH thp, c
bit thp di 4,1 s to v chua. Do c bit lu kh nng bia b acid ha do
nhim vi sinh vt l. m bo pH nm trong khong yu cu cn c cc bin php
sau: lm mm nc ln men; acid ha sinh hc khi thy phn v dch ln men; cn c
bin php tng ln men cui cng; ln men st n ln men cui cng; trnh
hin tng t phn men; s dng dch ln men cht lng tt v cc bin php nm
men pht trin tt; cn c cc bin php m bo cng ln men mnh (nhit ,
lng men ging s dng,).
+ Thay i tnh oxy ha kh: Mt thay i quan trng trong qu trnh ln men l
tng tnh kh ca mi trng. Qu trnh lin quan n s s dng oxy bi nm men.
Oxy trong dch ln men u c nm men s dng nhanh chng lm cho hm lng
cn li trong bia sau khi chn xung n 0,000,01mgO2/l. Bia c kh cao khi
m bo cc iu kin: Ln men trong tank kn, ln men mnh v su v chng oxy
xm nhp vo bia.
+ Mu bia: Trong nhng ngy ln men ban u, mu ca bia gim do cc
nguyn nhn: s mt mu ca mt s cht khi pH gim, hp ph cc cht mu ln t
bo nm men, hp ph cht mu vo bt ln men hoc lng xung y tank.
+ Kt mng cht ng v polyphenol: pH mi trng ln men gim dn s ln
lt i qua cc im ng in ca cc cht ng ho tan v polyphenol lm cho
chng kt mng thnh cc cht hot ng b mt v b li cun ln bt trn b mt
tank hoc hp ph ln b mt t bo nm men. Trong qu trnh ln men bnh thng,
nu coi lng cht ng ban u trong dch ng l 100% th 2530% b mt trong
giai on ln men chnh. Nu ln men nhit cao th lng tn tht c th n
50%.
- Cc qu trnh xy ra khi ln men ph v chn bia: Sau khi ln men chnh ta
c bia non. Trong thnh phn ca bia non vn cn mt lng cht ha tan c kh
nng ln men (khong 11,2%). Lng cht ha tan ny c ln men tip tc trong
giai on ln men ph v chn bia. Trong thi gian ln men ph, nm men cn trong
bia non tip tc ln men lng ng cn li to thnh CO2 v cc sn phm khc.
ng thi trong khi ln men ph v chn bia cn xy ra cc qu trnh c tnh cht
lm tng cht lng ca sn phm nh: kh diacetyl, to thnh cc ester, lm trong bia
v.v... c im ca ln men ph v chn l tc ln men rt chm. Nhng qu trnh
bin i quan trng trong giai on ny gm c:
260

+ Qu trnh ln men ru v s tch ly CO2 trong bia: ng ln men c cn

trong bia non sau khi ln men chnh c tip tc bin i thnh ethanol v kh CO2.
Ru ha tan vo trong bia vi bt k t l no cn CO2 th ha tan c mc .
CO2 l thnh phn quan trng ca bia, gip bia c kh nng to bt tt ng thi
cng l cht bo qun c ch s pht trin ca cc vi sinh vt hiu kh trong bia. Ngoi
ra kh CO2 cn ng vai tr quan trng trong vic to v cho bia. Ch khong 15%
lng CO2 to ra trong ln men l c gi li trong bia, phn ch yu thot ra ngoi
v c th c thu hi bi h thng thu nhn CO2.
Khi kt thc giai on ln men chnh, hm lng CO2 trong bia non vo khong
0,2% tc l khong 2 gam CO2/lt. Trong qu trnh chuyn bia non sang giai on ln
men ph v chn, lng CO2 tn tht ra ngoi khong 0,02%. Nh vy hm lng
CO2 trong bia non khi bt u ln men ph v chn khong 0,18%. Trong khi ,
hm lng CO2 trong bia thnh phm yu cu l 0,450,5%. Nu lng mt mt CO2
trong chit rt l 0,3 g/l, th hm lng kh CO2 trong bia em lc t nht phi cha
4,75,2g/l. t c yu cu , theo l thuyt cn phi ln men khong 0,40,6%
ng. Trong thc t sn xut, lng ng cn c trong bia ln men giai on
ny l 1%.
ha tan ca CO2 trong bia ph thuc ch yu vo nhit , p sut, hm
lng ethanol v hm lng cht ha tan. ha tan ca CO2 t l thun vi p sut
trn b mt ca n, do p sut trong tank bia phi cao. T l nghch vi nhit
khi bia, v vy qu trnh ln ph nn tin hnh nhit thp. T l thun vi hm
lng ethanol trong dung dch, v vy hm lng ethanol trong bia cng nhiu th CO 2
ha tan cng nhiu. T l nghch vi hm lng cht ha tan trong bia, bia c hm
lng cht ha tan cng nhiu th lng CO2 ha tan cng t.
+ S thay i cc cht ha tan trong bia
Hm lng cc cht ha tan trong bia gim khong 1%, trong ch yu l cc
dextrin bc thp (maltotriose, maltotetraose, maltopentose).
Lng ester to thnh trong qu trnh ln men ph- chn tng ln gp 1,5 ln so
vi khi ln men chnh (t 50mg/l tng ln 7580mg/l). Hm lng acid hu c v
ru bc cao c tng nhng khng ng k.
Hm lng hp cht nit tng s gim t 65mg/100ml xung cn
4547mg/100ml. Hm lng cc acid amin u gim, trong bia thnh phm ch cn
khong 0,35mg/100ml i vi mi loi acid amin.
Hm lng O2 trong bia non t 1,01,5mg/l h xung cn 0,30,4mg/l. S gim
hm lng O2 trong bia lin quan ti s gim hm lng diacetyl-mt thnh phn c
nh hng quyt nh n chn ca bia.
Hm lng diacetyl gim dn. Qu trnh phn hy ca diacetyl ph thuc nhiu
vo nhit . Nhit cng lnh th phn hy cng chm. Mc phn hy diacetyl l
thc o chn ca bia. Thng thng, bia c coi l chn khi hm lng ca
diacetyl trong bia phi <0,1mg/l.
+ Qu trnh lng trong: Bia non cn cha cc t bo nm men l lng nn c,
trong qu trnh chn v tng tr, nm men lng dn. S lng nm men ph thuc ch
yu vo thi gian tng tr, ng thi hiu qu lng s tt hn nu nhit ng u,
khng c s phn tng nhit . Qu trnh lng cn ph thuc vo kch thc tank, t
l chiu cao/ng knh cng ln th lng cng chm. Bia non c cn do cc cn
lnh l lng c to ra trong qu trnh h lnh xung nhit tng tr. Nhit tng
261

tr cng thp th cn lnh to ra cng nhiu. Cn lnh c kch thc rt nh nn i hi

thi gian lng phi di. Mt b phn cn c hp ph bi nm men. Cn thit phi
loi b hon ton cn lnh bia c bn ho l cao thng qua qu trnh lng trong
v lc. Do tng tr nn c tin hnh nhit -1 n +10C trong 57 ngy.
- Cc yu t nh hng n qu trnh ln men: Qu trnh ln men chu nh hng
ca cc yu t nh: cht lng nm men, lng nm men gieo cy ban u, nng
cht ha tan ca dch ng houblon ha, nhit ln men
+ Cht lng nm men: Vic la chn mt chng nm men thch hp vi nhng
iu kin sn xut c th ca tng nh my c nh hng ln n cht lng bia ca
nh my. Khi nghin cu nh hng ca chng nm men bia n cht lng ca bia,
Thorne ch ra rng: hm lng du fusel to thnh trong qu trnh ln men chnh v
tn ti trong bia ph thuc vo chng nm men s dng. Ngoi du fusel, hm lng
diacetyl, mercaptan, ester v nhiu cu t khc cng chu nh hng tng t. V vy,
cn chn chng nm men t to thnh cc sn phm khng c li i vi bia.
+ Lng nm men gieo cy ban u: Lng nm men gieo cy ban u c lin
quan mt thit n qu trnh ln men th hin:
Mt gieo cy nhiu th thi gian nm men t n trng thi cn bng ng
gia qun th nm men v lng c cht trong dch ln men ngn, thi gian ln men
ngn. Nu mt gieo cy qu t th kh t n mc cn bng cn thit v trong
trng hp ny th ln men s thp, thi gian ln men ko di.
Mt gieo cy ban u ln th t l t bo ny chi thp, tc sinh sn tng
i t. Khi lng t bo ny chi t th cng trao i cht ca t bo non cng thp
dn n lng cc sn phm bc hai (diacetyl, ru bc cao, aldehyd) to thnh cng
t. Thc nghim cho thy, trong cng iu kin nh nhau, mt gieo cy ban u l
10.106 t bo/ml th lng diacetyl to thnh trong bia non sau ln men chnh l
0,45mg/l, nu lng gieo cy ban u 20.106 t bo/ml th lng diacetyl to thnh
trong bia non sau ln men chnh l 0,32mg/l. Mt ti a ca t bo nm men trong
dch ln men nn l 70.106 t bo/ml.
+ Nng cht ha tan ca dch ng houblon ha: Nng cht ha tan trong
dch ng houblon ha nh hng n s pht trin ca nm men v tc ln men.
Nng dch ng 1112% l tt nht cho ln men bia. Trong khong nng
2,512%, tc ln men khng b nh hng. Nng dch ng t 1520% th
cng ln men b gim. Hin nay, nhiu nh my bia tin hnh ln men vi dch
ng c nng khong 17%. C l nh tin b ca cng ngh sinh hc nn tm
c nhng chng nm men bia thch hp cho vic ln men dch ng nng
cao.
+ Nhit ln men: Nhit ln men cao th thi gian ln men rt ngn, mt
t bo trong dch ln men cao hn, ln men c trit hn nhng hm lng cc
sn phm bc hai, c bit l diacetyl, to ra nhiu, lng t bo cht cng nhiu hn
v tc suy gim cc c tnh cng ngh ca nm men nhanh hn. Nhn chung ln
men nhit cao th cht lng sn phm s b gim. V vy, ch nn tin hnh ln
men khong nhit thch hp vi tng loi nm men. Nu vt qu khong nhit
th lm suy gim cht lng sn phm.
+ p sut trn b mt dch ln men: p sut trn b mt dch ln men thng l
kt qu ca vic gi CO2 li trong tank. p sut d cao s bo ha nhiu CO2 do
nh tr pht trin men, c bit l giai on u v giai on logarit, lm chm tc
262

 ln men, to nhiu sn phm trao i cht th cp. Ln men trong iu kin p sut
cao giai on u th nm men b suy gim cc c tnh cng ngh ca n cng
nhiu, s th h nm men c ti s dng cng t hn.
nhit thng, qu trnh ln men b nh ch nu p sut trong thit b ln
men tng ln n 34 kG/cm2. V vy trong thc t sn xut, t khi ngi ta cho p
sut trong thit b ln men tng qu 1kG/cm2 (p sut d).
Khi qu trnh ln men bc sang giai on gn kt thc th vic tng p sut
khng nh hng n hot ng ca nm men m li hn ch c qu trnh oxy ha
nh lm tng bn bia. Do , cc thit b ln men theo cng ngh mi, trong
giai on u ca qu trnh ln men, ngi ta khng ch p sut d l 0,20,5kG/cm2.
giai on ln men cui ngi ta duy tr p sut d l 1,21,3kG/cm2.
+ Hm lng oxy: Kh oxy rt cn cho s sinh trng, pht trin ca nm men
giai on u. Lng kh oxy ha tan trong dch ng c nm men tiu th mt
cch nhanh chng, sau 36 gi ln men, lng kh oxy ha tan trong dch ng ch
cn 2,7mg/l v khng h thp hn c. Sau giai on logarit, s c mt ca kh oxy
khng cn cn thit na.
Trong cng mt iu kin, dch ng c sc kh oxy, mt ti a ca nm
men t ti 74.106 t bo/ml, trong khi dch ng khng sc kh oxy th mt ti
a ch t 45.106 t bo/ml. S gia tng mt t bo l du hiu cho bit lng t bo
ny chi nhiu, qu trnh trao i cht din ra mnh, do lng sn phm bc hai to
ra cng nhiu hn.
Lng kh oxy ha tan trong dch ng cng l yu t tc ng mnh n tc
suy gim c tnh cng ngh ca nm men. Nu lng kh oxy ha tan trong dch
ng qu t th tc sinh sn ca nm men chm, tc ln men yu, hng v ca
bia khng t nh yu cu cn c.
Trong sn xut bia, bo m kh oxy cho nm men sinh trng v pht
trin, ngi ta sc kh oxy hoc khng kh v trng vo trong dch ng trong khi
lm lnh trc khi ln men chnh. Lng kh oxy ha tan vo dch ng vo khong
68mg/l.
+ S i lu dch ln men: S i lu c th l kt qu ca i lu t nhin hoc
i lu cng bc nh hot ng ca my khuy hoc bm tun hon. S i lu lm
gia tng s tip xc gia nm men v mi trng v gi cho nm men l lng trong
dch, chm kt lng. S i lu lm tng tc v mc ln men.
Ln men theo cng ngh mi tin hnh trong cc thit b ln men hnh tr ng,
nhit ln men trong lp trn khc vi lp di nn to ra s chnh lch khi lng
ring nh to ra s i lu t nhin ca dch ln men, y nhanh c tc ln
men.
Nhc im ca s i lu mnh mang li l bia cha nhiu sn phm bc hai,
c bit l diacetyl v ru bc cao, hng v ca bia khng ging nh bia tiu chun.
+ Nng sn phm ln men: Sn phm chnh ca qu trnh ln men l ethanol
v CO2. Khi nhng cht ny tch t trong dch ln men n mt nng nht nh th
cc hot ng sng ca t bo nm men bt u b c ch. nng ru thp, di
2% th hot ng sng ca nm men xy ra bnh thng nhng khi vt qu 2% th
kh nng ny chi ca nm men b suy gim. Khi nng ru tng ln n 5% th
kh nng ny chi ca nm men b chm dt mc d kh nng ln men vn cn tip
tc. Khi nng ru trn 12% th qu trnh ln men b cht dt hon ton.
263

Cc chng nm men khc nhau c kh nng chu ng tc ng ca ru khc

nhau, ph thuc vo kh nng thch ng trng thi sinh l ca nm men.
- Tin hnh ln men: Qu trnh ln men bia bao gm chun b canh trng ging
v tin hnh ln men.
Chun b canh trng ging: Mt nm men gieo vo dch ln men ban u ti
thiu phi t 810 triu t bo/ml. Yu cu canh trng ging chun b tip vo tank
ln men phi: khng cha vi sinh vt tp nhim, t l cht khng vt qu 5%, c kh
nng t c ln men cui cng cao, c th dng c qua 8 n 10 ln ln men
v to hng v ph hp. c canh trng ging ni trn, c th qua mt s cch:
+ Nhn men t ging thun chng (ng ging thch nghing hoc ng kh):
Nguyn tc chung ca nhn ging l pht trin v s lng t bo nm men qua vic
cy v pht trin nm men ln lt qua cc mi trng c th tch tng dn, thng bt
u t ng nghim vo cc bnh, cc thng (tank) cho n khi t lng yu cu
np vo tank ln men. Qu trnh nhn ging thun thng phn thnh 2 giai on:
nhn trong phng th nghim n canh trng 20 lt giai on sng cao v nhn men
trong nh my n khi lng cn cho sn xut. Trong qu trnh nui nm men
ging cn phi khng ch cc iu kin k thut nh nhit , pH, nng ca dch
ng, thnh phn ca mi trng dinh dng, tnh v trng, ... mt cch nghim
ngt. Mi trng nhn ging l dch thy phn ca malt.
Hnh 6.17 gii thiu s nhn ging nm men thun khit t phng th nghim
n thit b nhn ging ln. Ch qu trnh nhn ging cn to iu kin tt cho nm
men pht trin c bit l nhit v oxy.

Hnh 6.17. H thng nhn ging nm men

1. Tip men ging; 2. Van ly mu; 3. Van x CO2; 4. Van an ton; 5. Tc nhn lm lnh

+ Thu hi v ti s dng men lng (cn men): Sau khi ln men chnh xong cc t
bo nm men kt ta trn y thit b ln men thnh lp dy. Trong thc t sn xut
ngi ta thng thu li lp nm men gia ri em x l v ti sn xut. S ti s
dng ny c thc hin cho n khi no nm men ging c hot lc ln men yu
hoc b nhim khun.
264

Tin hnh ln men theo cng ngh ln men mt pha: Tank ln men mt pha c
dng thn tr, y cn nn d lm sch, tho men, tho bia. Vt liu lm bng thp
chrome nikel (Cr-Ni), b mt bn trong nhn bng, khng c ch tr ng cho vi sinh
vt l. Trn thn v y lp cc "o lnh hoc cc ng xon dn cht ti lnh. Xung
quanh tank bc cc lp bo n. Cu trc ca tank nh vy cho php thc hin cc ch
nhit c lp trong tng tank, thm ch trong mt tank c th lm lnh cc b tng
phn. Cc tank c lp t ngoi tri thnh tng cm, pha trn cm tank c gin
thao tc i li vn hnh, kim tra.... Tank c nhiu kch c khc nhau, t 57m3 n
1500m3, chiu cao t 840m, ng knh t 110m. Tank ln men theo cng ngh ln
men mt pha c th hin hnh 6.18.

Hnh 6.18. Tank ln men thn tr y cn

1. Van l xo; 2. Vi phun u quay; 3. o lnh; 4. p k; 5. Nhit k in tr; 6. Van ly mu

Dch ng c chuyn vo tank ln men 890C. Canh trng ging nm

men c bm ho vo dch ng ti mt im trn on ng sau khi np oxy v
c trn u vo dch ng. Mt ging khong 2530 triu t bo/ml (300g men
c/hl dch ng).
Sau 2 ngy ln men u tin nhit tng ln n 140C, duy tr nhit ny cho
n khi t n ln men tng ng vi bia non. iu chnh nhit giai
on ny, ta vn hnh o lnh trn cng (tank c t 35 o lnh). Sau 5 ngy m,
nng cht ho tan s gim n 2,5%, lc ny xem nh ln men chnh kt thc.
Vn hnh o lnh di cng ca tank h lnh phn y tank n khong 0,5 0C
nhm y mnh qu trnh kt lng nm men ng thi bo qun sinh khi men lng
hn ch s t phn v duy tr cht lng ca nm men. Nhit bia non vng thn ca
tank ln men vn khong 140C. Duy tr ch nhit ny thm 6 ngy bia kh
diacetyl.
Vn hnh cc o lnh phn thn v nh h lnh ton khi bia xung 0,50C.
265

Gi p sut d b mt 0,50,7 kG/cm2. Gi ch nhit v p sut trn trong

khong 6 ngy kh cn lnh v n nh CO2.
Sau 10 ngy t lc ln men, tin hnh kim tra v rt sinh khi men lng. Trc
khi em bia i lc li x b sinh khi mt ln na.
Du hiu nhn bit s chn ca bia l s trit gim diacetyl. Nu diacetyl
chuyn ho ht th tt c cc cht to mi bia non cng c chuyn ho. Hm
lng diacetyl vo cui giai on chn nn di 0,1mg/l.
u im ca cng ngh ln men trong mt tank: chi ph v sinh thp, it tn tht
CO2, tht thot bia t do khng phi chuyn tank, gim chi ph nhn cng, tit kim
nng lng do khng cn bm chuyn bia v loi tr kh nng xm nhp ca oxy.
Mt s hnh thc ln men mi
- Ln men lin tc: S dng h thng ln men gm nhiu tank ni lin tip nhau
bng cc ng chy chuyn, mi tank c duy tr ch nhit v p sut c nh. Lu
lng dch ln men i vo v i ra khi mi tank bng nhau. Dch ln men i t u
n cui h thng tank s ln lt tri qua tng ch nhit, p sut tng ng cho
tng giai on ln men. Bia i ra tank cui cng t tiu chun bia chn v c em
sang cng on lc. Phng php ny cng gim c chi ph v rt ngn c thi
gian ln men so vi phng php c in. Tuy nhin phng php ny d dn ti s
nhim khun hng lot.
- Ln men c nh t bo: Nm men c c nh trong cc gi th dng "mng
li" hoc cc "lng bn thm". Cc "mng li" hoc cc "lng bn thm" ny c
t trong mi trng dch ln men. Cht kh khuch tn vo cc gi th, c nm
men hp th ln men. Gi th thng c sn xut t cc polymer theo cc
phng php c bit. u im ca phng php ln men c nh t bo: D iu
chnh cng qu trnh; Sn phm c trong cao; Nm men c thu hi v s
dng li d dng.
- Ln men dch ng nng cao: Dng cc chng nm men c kh nng chu
p sut thm thu ln ln men dch ng c hm lng cht kh cao (1620%).
Sau khi chn v tng tr, bia c pha long trc khi lc t bia yu cu.
Cng ngh ln men dch ng nng cao c nhng u im sau: Phng php ny
cho php tng c nng sut thit b. Do nng c nng sut ca nh my bia ln
2530% m khng phi u t thm thit b, nhn lc, gim chi ph sn xut. Tiu tn
t nng lng. Cho php ln men dch ng c t l nguyn liu thay th cao. C kh
nng to ethanol cao hn trn mt n v cht ha tan.
j) Lm trong bia
* Mc ch: Bia l mt trong s nhng sn phm c yu cu rt cao v trong.
Mt sn phm bia tt phi t c trong cao. Qu trnh lm trong bia nhm tch
cn l lng, tch cc t bo nm men sng v cc t bo trong bia tng gi tr cm
quan, n nh thnh phn c hc, lm tng bn sinh hc v bn ca bia. Dch sau
khi lc trong sut c mu vng sng.
* Cch tin hnh: K thut lm trong bia gm lng trong, kh cn lnh v lc
hoc ly tm
- Lng trong, kh cn lnh: Trong qu trnh ln men ph v chn (tng tr)
nhit t 050C, khi qu trnh ln men kt thc v di p sut i khng, phn ln
cht l lng v nm men s kt lng xung y tank. Hin nay, cc cng ngh cn b
sung thm giai on kh cn lnh. Theo cch ny, bia sau khi bia chn s c h nhit
266

xung khong -10,50C v n nh khong 57 ngy. Qu trnh lng v kh cn lnh

c th lm gim c ca bia xung 10 ln.
- Lc, ly tm: Sau tng tr, kh cn lnh, bia t n trong nht nh, tuy
vy vn cn rt nhiu nm men di dng cc t bo phn tn, cc ht keo, cc cht
vn c hc,... t c trong yu cu v bn vng, bia phi c tip tc lm
trong bng cc phng php c nng lc tch loi cao hn, ch yu l lc v ly tm.
Lc l qu trnh trong dch c c phn thnh dch lc trong v b lc. Thit b
lc thng dng l dng tm bn. Trong qu trnh lc c s dng bt tr lc ph ln vi
lc lm vt liu lc. Bt tr lc thng thng diatomide hoc pelite. Bia c th
c lm trong bng ly tm cao tc. u im ca ly tm l t gy bin i v thnh
phn v tnh cht bia nhng lm tng nhit v tng oxy ha bia. Bia khng c
loi bt keo nn bn thp, d c. Ly tm c ng dng trong lm trong bia nh l
mt bc lm trong s b chun b cho lc mng hoc lc bt.
k) Bo ha CO2, n nh bia
Lng CO2 tch ly trong bia sau lc thng cha t n yu cu cho thnh
phm. V vy, cn phi b sung CO2 vo bia, thng l sau khi lc v trc lc chit
chai cho t mc yu cu (45g/l). Qu trnh b sung CO2 vo bia sau khi chn hoc
sau lc gi l carbonate ha, thng bng cch "tia" CO2 vo bia trong giai on tng
tr hoc sau khi lc, kt hp vi nhit thp v nn CO2 tng p sut trn b mt
tank bia. n nh bia nhit 010C khong 12 ngy trc khi em chit.
l) Chit rt bia
tin li cho vic tiu th, bia c th rt vo lon, chai hoc cc thng nh. Lon
(hp) kim loi rt bia c ch to bng kim loi bn p, bn nhit v khng c
hi. Chai dng rt bia phi c mu ti nh xanh m hoc mu nu; c sn
xut t thy tinh cht lng cao c th chu p lc 10 kG/cm2 100oC; Khng nn
dng cc chai c mu sng rt bia v thy tinh mu sng cho cc tia sng mt tri i
qua. Di tc dng ca cc tia sng mt tri trong bia s xy ra cc phn ng quang
ha th mt s hp cht cha lu hunh t ch khng c mi s b kh thnh
mercaptan hoc nhng cht tng t gy mi kh chu cho bia v khng c li cho sc
kho ca ngi tiu dng.
Chai c s dng nhiu ln, do trc khi a vo chit rt phi qua cng
on ra v kim tra cn thn. Chai c ra v st trng k bng nc nng v dung
dch NaOH 2%. Bia phi c rt trong iu kin ng p nu khng s to nhiu
bt lm bia mt CO2 v kh rt y theo yu cu.
Dy chuyn rt bia vo chai bao gm cc khu: ra chai, kim tra chai, rt
bia vo chai, ng nt chai, kim tra kn ca nt sau khi ng, thanh trng bia v
dn nhn. bo m chai ng kn, yu cu chai a vo rt bia khng c m
ming v c kch thc ng theo quy nh.
m) Thanh trng bia
Bia sau khi lm trong lun cha mt lng t bo sng gm nm men v cc tp
khun. Trong nm men, vi khun lactic c th hot ng c trong mi trng bia
v do lm hng sn phm.
Cc phng n kh trng su bng nhit s dn n bin i v tnh cht cm
quan ca bia. Do vy thng s dng phng n thanh trng nh trong vng nhit
63800C.
Thi gian cn thit tiu dit vi khun ph thuc vo nhit v loi vi sinh
267

vt. a s nm men b cht nhit 62630C trong khong 2 pht, trong khi ,
nhiu loi vi khun c th chu ng ti 1520 pht. Bo t nm men, nm mc cht
khong 800C, bo t mt s loi vi khun ch cht 1200C sau 30 pht.
1.4.3. Cc ch tiu cht lng ca bia
a) Cc ch tiu cm quan
* c im ca bt v bn bt: Yu cu chung l bt mn, ng u, c
bn tng i. iu kin cn to bt bia l s gii phng CO2 trong mi trng
dch th (bia) vi s c mt ca cc cht hot ng b mt, c th l cc cht lm gim
sc cng b mt, quan trng nht l cc protein, polypeptid, ngoi ra cn c cc acid
ng, polyphenol, cc cht keo khc,
Bia c gi l c kh nng to v gi bt tt nu nh khi rt vo cc nhit
0
68 C th to trn b mt mt lp bt dy; lng bt kh tan i c lin tc b sung
bi nhng dng bt li ti t y v trong lng cc ni ln. Ngc li, nu nu bt trn
b mt tn nhanh, lng bt b sung t bn di t v cng gim nhanh th kt lun l
bia km to v gi bt.
* Mi v v bia: Mi v v l 2 ch tiu cht lng quan trng nht. Mi v bia
ph thuc vo cht lng nguyn liu, ch ln men, thi gian tng tr, hm lng
ru v mc bo ho CO2. c trng ca bia vng l mi thm nh; ca bia en l
mi thm ca caramen v v hi ngt ca malt.
* Mu sc v trong ca bia: C hai nhm mu chnh l vng v en, ngoi ra
cn c bia nu hin kh ph bin ti chu u.
Mu sc ca bia ph thuc vo mu v cht lng ca malt, thnh phn nc v
thao tc k thut trong cng on nu-ng ho. Cc cht mu quan trng l cc
melanoidin hnh thnh khi sy malt v un hoa, cc hp cht flobafel to ra do s oxy
ho cc cht polyphenol trong v tru v houblon. Mu sc ca bia phi c trng cho
tng loi bia. Hin nay s dng my so mu xc nh cng mu ca bia.
trong sut ca bia l ch s quan trng nh gi cm quan. trong ca
bia bt u c hnh thnh trong thi gian ln men ph v tng tr bia, tip theo l
qu trnh lc qua nhiu vt liu lc khc nhau t n trong cn thit. Trong thc
t hay gp trng hp bia b c. Nguyn nhn c th l do:
- S kt ta lnh: Hin tng ny xy ra khi lm lnh bia n nhit khong
10C. Khi c s chuyn dch v dng khng ho tan nhit thp ca mt s cu
t bc cao nh protein, phc protein-polyphenol hoc nha houblon.
- Kt ta protein: Nguyn nhn l do hm lng protein trong i mch qu cao
hoc s phn hu qu mnh protein khi ny mm, hoc khi cc qu trnh khi chun b
dch ng v un si khng m bo k thut. loi b hin tng ny, cn theo
di v v gi ng ch m mm, ch bin dch ng cng nh qu trnh ln men
v tng tr bia.
- Kt ta dextrin: Hin tng ny xy ra khi thc hin qu trnh nu vi ch
nhit , tthi gian khng hp l hoc dng nc qu nng ra b malt.
- Kt ta kim loi: Do s kt lng protein khi tip xc vi mt s kim loi nh
ch, st, ng. Hin tng ny th hin rt xu v mt cm quan: bia b xm, c v kim
loi.
- Bia b c do vi sinh vt: Xy ra khi bia b nhim vi sinh vt. khc phc, cn
gi v sinh sn xut tt, tin hnh st trng thit b, phn xng thng xuyn ng
268

thi phi m bo bia c mi trng bt li i vi vi sinh vt (hm lng ng st

thp, hm lng CO2, ethanol cao,) v ch kh trng m bo.
b) Cc ch tiu ho l
Cc ch tiu ha l ca bia c th hin bng 6.3.
Bng 6.3. Ch tiu ho l ca bia (TCVN 7042-2002)
Tn ch tiu

Mc

1. acid, tnh bng ml NaOH 1N dng trung

ha ht 100ml bia ui ht CO2, khng ln hn

1,8

2. Hm lng diacetyl, mg/l, khng ln hn

0,1

3. Hm lng ethanol

Theo tiu chun c cng

b ca nh sn xut

4. Hm lng cht ha tan ban u

c) Cc ch tiu vi sinh
Cc ch tiu vi sinh ca bia c th hin bng 6.4.
Bng 6.4. Ch tiu vi sinh ca bia (TCVN 7042-2002)
Ch tiu

Gii hn ti a

1. Tng s vi sinh vt hiu kh, s khun lc trong

1ml sn phm

103

2. Coliform, s vi khun trong 1ml sn phm

50

3. Escheria Coli, s vi khun trong 1ml sn phm

4. Staphylococcus aureus

5. Clostridium perfringene

6. Tng s nm men, nm mc, s khun lc trong

1ml sn phm

102

2. CNG NGH SN XUT ETHANOL

2.1. Tng quan v ethanol
Ethanol hay cn gi l ru etylic c tn khoa hc l Spiritus-vini, cng thc
phn t: C2H6O, cng thc cu to: CH3-CH2-OH, phn t lng: 46,03vC. Thut
ng cn dng ch dung dch ethanol c nng t khong 50%V tr ln.
Ethanol tn ti th lng, khng mu, nh hn nc v ha tan v hn trong
nc. Khi tan trong nc km theo hin tng co th tch v ta nhit. N l cht d
bay hi, nhit si 78,320C p sut 760mmHg. Khi chng ct v tinh ch ta ch thu
c sn phm ethanol c nng l 97,2%V. Dung dch ethanol c nng ln hn
97,2%V cn dng phng php c bit sn xut, khng dng phng php chng
ct v tinh ch thng thng.
Ethanol c tnh st trng mnh v c kh nng ht nc sinh l ca t bo, lm
kh albumin. C tc dng ln h thn kinh, h h hp, h tun hon.
Ethanol c vai tr quan trng i vi cc ngnh cng nghip, n l nguyn liu
sn xut hn 150 loi sn phm khc nhau. Ethanol c ng dng trong cc lnh
vc nh: cng nghip thc phm, nhin liu thay ch xng (biofuel), cng nghip
dc v y t, cng nghip sn xut ha cht c bn...
269

Loi ngi bit sn xut ra nc ung cha ethanol bng phng php ln
men cc ngun nguyn liu cha glucid t rt sm. n th k 12, ethanol c thu
nhn t qu trnh chng ct sn phm ln men qu cy. T th k 13, ethanol tr thnh
hng ha v c ng dng trong cng nghip dc. Nh my ethanol u tin trn
th gii c xy dng H Lan vo nm 1800. Sn xut ethanol theo phng php
cng nghip bt u vo khong cui th k XIX, do ngi Php nghin cu cng
ngh v xy dng nh my. Vo nm 1895, cc nh sinh hc Php nh Rouxii,
Calmette, Boidin phn lp c mt loi nm mc trong bnh men thuc bc v t
tn l Mucor Rouxii. Phng php sn xut ethanol s dng loi nm mc gi l
phng php Amylo. Sau c thay th bng phng php Mycomalt v hin nay
ph bin dng cc ch phm enzyme thng phm trong cng on ng ho.
Tr lng cc ngun nhin liu ho thch ngy cng cn i nhanh chng lm
chuyn hng ngnh cng nghip ethanol sang sn xut ethanol nhin liu thay v ch
yu phc v cng nghip ung trc y. Hin nay, cng nghip ethanol nhin liu
ca Brazil, M, Trung Quc, Thi lan, t c nhiu tin b. Brazil hin c
khong 500 nh my ethanol, nng sut khong 16 t lt/nm, khng ch nhm phc v
trong nc m cn xut khu, chim 40% th phn ethanol thng mi ton cu. S
lng nh my ethanol M, Trung Quc tng nhanh. Khng ch gii hn r ng,
nguyn liu giu bt, mt s nc nh Nht Bn, M, khi ng cc chng
trnh sn xut ethanol t sinh khi thc vt.
C hai phng php sn xut ethanol l phng php ln men bng vi sinh vt v
phng php tng hp ha hc. Hin nay phng php ln men bng vi sinh vt c
s dng ph bin. Nguyn liu dng sn xut ethanol theo phng php ny l phi
cha nhiu glucid. Cc cng on chnh sn xut ethanol bng phng php ln
men l:
- Ch bin, x l nguyn liu thnh dch ng ln men;
- Nhn ging va ln men;
- Chng ct, tinh ch di ch ln men.
2.2. Nguyn liu sn xut ethanol
Bt k loi thc vt no c cha glucid vi hm lng ln u c th dng
sn xut ethanol. Tuy nhin, khi chn mt loi no cn xem xt n cc yu cu
nh:
- Cha nhiu glucid;
- Tr lng ln v tp trung;
- Bo qun v s dng khng qu phc tp;
- Gi r;
- Trang thit b sn xut khng qu phc tp, cht lng ru sn xut ra bo
m tiu chun qui nh.
p ng cc yu cu trn trong cng ngh sn xut ethanol thng dng mt
s nguyn liu nh: c sn, ng, khoai, r ng, Trong c sn v r ng l hai
nguyn liu hay s dng nht.
2.2.1. C sn (Manihot utilissima)
C sn c 3 phn chnh: v, tht c v li. Ngoi ra cn c cung v r c. Trong
, tht c chim t l 9095% so vi khi lng c v l phn c gi tr nht. Tht c
cha nhiu tinh bt, t protein v lipid. Tht c cha t c t v polyphenol hn so vi
270

v c v li.
Thnh phn ca c sn ti dao ng trong gii hn kh ln: tinh bt 2030%,
protein 0,81,2%, cht bo 0,30,4%, cellulose 13,1%, cht tro 0,54%, polyphenol
0,10,3% v nc 6074,2%.
Ngoi cc cht k trn, trong sn cn c mt lng vitamin v c t. Vitamin
trong sn thuc nhm B, trong B1 v B2 mi loi chim khong 0,03mg%, cn B6
0,06mg%. Cc vitamin ny s b mt mt phn khi ch bin.
c t trong c sn c tn chung l phaseolunatine C10H17NO6. Hm lng c
t trong c sn ph thuc v ging, t ai. Bn thn phaseolunatine khng c, ch
khi n b thy phn s to ra HCN mi gy ng c cho ngi. Di tc dng ca
enzyme hay acid phaseolunatine C10H17NO6 s phn hy thnh glucose, axeton v
HCN.
E, H+
C10H17NO6 + H2O
C 6H12O 6 + C3H6O + HCN
Sn dng trong sn xut ethanol ch yu l sn lt kh. Thnh phn ca lt sn
kh: glucid: 67,6%; protein: 1,75%; cht bo: 0,87%; cellulose: 3,38%; cht tro:
1,79% v nc: 14%.
Sn c hm lng tinh bt cao, lipid thp v c bit l phn t lng ca
amylopectin khng ln nn l nguyn liu rt tt sn xut ethanol. Tuy nhin, sn
c t cht dinh dng cn thit cho nm men nn cn phi b sung cc cht cha nit,
mui khong trong qu trnh nui cy nm men.
2.2.2. R ng
Mt r hay r ng l th phm ca cng ngh sn xut ng, thng chim t
35% so vi lng ma a vo sn xut. T l ny ph thuc vo cht lng ma v
cng ngh sn xut.
Thnh phn r ng gm: ng ln men c, hp cht hu c, cc cht v c.
Thnh phn ca r ng ph thuc vo ging ma, t ai, iu kin trng trt,
phng php sn xut, iu kin bo qun, cng ngh sn xut v.v... Thng thng r
ng c 1520% nc v 8085% cht kh. Trong cc cht kh th ng chim ti
trn 55%, bao gm: saccharose 3035%, ng glucose v fructose: 2025%. Phn
cn li di 45% bao gm: cht v c chim khong 1520%, cht hu c khong
2530%. Cht hu c trong r ng bao gm cht hu c c cha nit v cht hu c
khng cha nit.
Cht hu c khng cha nit bao gm: pectin v cc sn phm phn hy ca
pectin chim khong 3%; cc sn phm phn hy ca ng nh caramen, melanoidin
chim khong 1,7%; cc acid hu c nh acid formic, acid oxalic, acid lactic chim
khong 2,5%. Acid aconitic chim phn ln cht khng ng hu c, vo khong 5%
so vi lng cht khng ng hu c.
Cht hu c c cha nit bao gm: cc acid amin v mt s protein. Tng lng
cht hu c cha nit c trong r ng vo khong 1,683,33% so vi r ng.
Vitamin gm nhiu loi: thiamin (B1), riboflavin (B2), acid nicotinic, acid
pantothenic (B3), acid folic, pyridoxin, biotin (H).
pH ca r ng ph thuc vo nguyn liu sn xut v phng php sn xut.
Vi r ng sn xut bng phng php sulfit ha th pH = 5,56,2.
Trong r ng cn cha mt lng vi sinh vt c hi, trong nguy him nht
l vi khun lactic v acetic. Mc nhim khun c xc nh bng s tng chua
271

khi mt r t ln men. S nhim vi sinh vt nh hng ti cht lng r ng, lm

gim hiu sut tng thu hi.
trnh hin tng vi sinh vt pht trin, trong qu trnh bo qun cn gi cho r
ng khng b pha long. Mun vy, bn cha r ng phi y kn khng nc
ma bn ngoi xm nhp v hn ch dng nc ra. ng thi dng cc cht st trng
nh formol, Na2SiF6 vi t l 0,0150,02% so vi khi lng r ng.
2.2.3. Nc
Trong cng nghip sn xut ethanol, nc c s dng vi nhiu mc ch khc
nhau. Nc c dng x l nguyn liu, nu nguyn liu, pha long mi trng,
lm ngui, v sinh thit b v nh xng, dng cho sinh hot, cung cp cho l hi...
Thnh phn, tnh cht ha l v cht lng nc c nh hng trc tip ti k
thut sn xut v cht lng sn phm.
Yu cu ca nc v x l nc dng cho sn xut ethanol xem phn yu cu
ca nc trong sn xut bia.
2.3. Nm men dng trong sn xut ethanol
Trong sn xutethanol, ngi ta s dng nhng chng (ni) nm men thuc loi
Saccharomyces cerevisiae. Cc chng ny cn phi p ng c mt s cc yu cu
i vi cng ngh sn xut ethanol.
2.3.1. Yu cu i vi chng nm men dng trong sn xut ethanol
Ngoi tnh cht chung l nm men c kh nng bin ha ng thnh ethanol v
CO2 trong cng ngh sn xut ethanol cn i hi nhng c th ring nh:
- Kh nng ln men nhanh v trit .
- C t tnh sinh l, sinh ho n nh trong thi gian di.
- Chu ng c nhng yu t khng thun li ca mi trng. c bit l cc
cht st trng, pH thp v nhit tng i cao.
- Chu c p sut thm thu ln, tc l chu c nng dch ln men cao.
- Ln men c nhiu loi ng.
- To ra nhiu ethanolv t to ra sn phm trung gian v ph.
c chng nm men p ng cc yu cu trn phi tri qua thi gian tuyn
chn, thun ho, gy t bin, lai ghp. ng thi duy tr c lu di cc c tnh
tt ca chng nm men cn phi gi ging, cy chuyn cn thn.
2.3.2. Mt s chng men thng dng trong sn xut ethanol ti Vit Nam
Cc chng nm men thuc loi Saccharomyces cerevisiae c dng trong ln
men t mt r khc vi cc chng ln men t tinh bt. Ln men ru t tinh bt dng
cc chng XII, M, R211, ln men r ng dng chng T, 396 v (i-a).
- Chng men XII: c phn lp c t nm men bnh m. T bo c dng hnh
trn hoc hnh ovan, kch thc khong 5x8m. C th ln men c cc loi ng
fructose, glucose, maltose, galactose v 1/3 rafinose. Khng ln men c cc loi
ng lactose, arabinose. Sau khi ln men, nng ru trong mi trng c th t
13%. Chng XII c xem l tt nht dng ln men dch ng t tinh bt.
- Chng M: Thc ra y khng phai l mt chng thun khit m l mt hn hp
gm 4 chng nm men ni. Chng M c Ginneberg ngh dng t nm 1905. N
c kh nng ln men cc loi ng khc nhau, trong c c dextrin v rafinose.
Nhng ng ny c ln men khng ng thi bi cc chng ring bit trong hn
272

hp. Ging hn hp ny rt bn vng vi cc iu kin khng bnh thng trong thc

t sn xut.
- Chng R211: c phn lp t men thuc bc nh my ru H Ni. T bo
hnh ovan, c kch thc (35) x (58)m. N c th ln men c fructose, glucose,
maltose, rafinose, saccharose. N c dng sn xut ru t nguyn liu cha tinh
bt nh go, khoai sn. Ln men tt dch ng c nng 120140g/l. Nng
ethanol to thnh trong mi trng ln men 1012%. Nhit ln men thch hp
28320C, nhng ti 380C vn c th ln men c, nh vy rt thun tin cho ln men
ma h khi thiu nc lm ngui cc thng ln men. Chng R211 c kh nng chu
c cht st trng fluorsilicate natri nng 0,02%.
- Chng men 396 Trung Quc (2610): c phn lp t r ng Trung Quc,
c kh nng ln men c ng fructose, glucose, maltose, galactose v 1/3 rafinose;
khng ln men c ng arabinose, lactose, dextrin. Nhit thch hp 330C, pHopt
= 4,55,0; chu c nng ru 10% (nm men 2610 l loi c thun ha t
396).
- Chng men (i - a): thch hp cho vic ln men r ng, chu p sut thm
thu ln, ln men c cc loi ng: glucose, fructose, saccharose, maltose v 1/3
ng rafinose.
- Chng men T (Vit Nam): c phn lp t r ng c 35400Be v t tn
T (tri), chng nm men ny ln men c nhit cao 33370C, pH t 4,55, nng
dch ln men c th t 1824% c th t c nng ru trong dch ln men
l 812%, chu c cht st trng vi nng 0,020,025% so vi th tch dch ln
men, cht st trng y l formol hoc fluorsilicate natri (Na2SiF6). Kch thc t
bo t 45x69(m) t bo c dng hnh trng, tc pht trin nhanh.
2.3.3. Cc yu t nh hng n s sinh trng v pht trin ca nm men ru
a) Nhit
Mi loi nm men u chu nh hng ca nhit ti hot ng sng ca
chng. Ging Saccharomyces c nhit t0opt l 28320C, t0min l 50C v t0max l 380C.
Khi tin hnh ln men th kh nng chu ng nhit s cao hn, trn 500C th n
mi cht.
Nhit thch hp cho vi khun pht trin gn trng vi nhit thch hp ca
nm men ru. Do vy khng th dng yu t nhit hn ch mc nhim
khun trong qu trnh nui cy hoc ln men.
b) pH
Mi loi vi sinh vt ch c th hot ng tt trong vng pH nht nh. Nm men
c th pht trin trong mi trng pH = 28, nhng pht trin mnh nht khi pH =
4,55. Vi khun bt u pht trin pH 4,2. Do vy khi mi trng c pH < 4,2 th
ch c nm men pht trin.
Da vo iu kin ny, ngi ta iu chnh pH mi trng v pH = 3,84,0 khi
nui cy hoc ln men ngn nga s pht trin ca vi khun, bit rng nm men c
pht trin chm hn so vi khi pH = 4,55,0. iu chnh pH th c th dng mt
trong cc loi acid nh: acid lactic, acid sulfuric, acid phosphoric.
Khi pH mi trng tng ln th nm men hot ng yu dn v mi trng d
b nhim vi khun, vi khun pht trin rt nhanh.
c) Nng ru
273

Mc ch ca qu trnh nui cy nm men l to iu kin cho nm men pht

trin t s lng nm men theo yu cu (tc l tng sinh khi). Trong qu trnh
nui cy nm men c to ra mt lng ru trong mi trng, lng ru ny tu
thuc vo iu kin nui cy c sc kh v khuy trn hay khng. Lng ru to ra
trong mi trng c nh hng khng tt ti kh nng pht trin ca nm men.
Khi lng ru trong mi trng t 1% th t l nm men ny chi gim cn
83%. Khi nng ru trong mi trng cn 2% th s sinh sn ca nm men chm
dn, khi nng ru 5% th nm men ngng pht trin. V vy, bo m cho nm
men pht trin bnh thng th cn tm bin php hn ch lng ru sinh ra trong
mi trng nui cy.
d) Sc kh, o trn
Sc kh hoc o trn nhm mc ch cung cp kh oxy cho qu trnh h hp ca
nm men, tng sinh khi.
Sc kh v o trn cn c tc dng lm cho mi trng trng thi chuyn
ng, nm men lun chuyn ng trong mi trng nn t bo nm men c th hp
thu c nhiu cht dinh dng v pht trin nhanh, nh rt ngn c thi gian
nui cy. Trong thc t sn xut cho thy rng nu trong qu trnh nui cy nm men
c sc kh v o trn y s rt ngn c 1/3 thi gian nui cy so vi khi nui
cy thiu khng kh.
Khi thiu khng kh th nm men s chuyn dn sang hnh thc h hp ky kh,
sinh ra ru, lm gim hoc ngng s pht trin ca nm men.
e) Cc yu t khc
- Cht st trng: Trong sn xut, cht st trng c s dng st trng mi
trng nui cy nhm ngn nga cc vi sinh vt l pht trin. Hin nay trong sn xut
ngi ta thng dng hai loi ho cht ngn nga vi sinh vt l pht trin trong
ru l: formol, fluor silicat matri, t l dng nhiu hay t tu theo cht lng ho
cht, nhng yu cu i vi ho cht l phi hn ch s pht trin ca vi sinh vt l,
nhng khng nh hng xu n s hot ng ca nm men nui cy.
- Mui ca kim loai nng: Trong mi trng c cha nhiu loi mui kim loi
nng nh: Pb, Hg, Ba... s hn ch s pht trin ca nm men. V vy, mi trng nui
cy nm men khng c c cc mui ca cc kim loi ni trn, mun vy chng ta
phi ch n cht lng ca nc s dng.
2.4. Quy trnh cng ngh sn xut ethanol
2.4.1. S quy trnh cng ngh sn xut ethanol
S quy trnh cng ngh sn xut ethanol t nguyn liu r ng v sn lt
kh c th hin hnh 6.19.
2.4.2. Thuyt minh quy trnh
2.4.2.1. Chun b dch ln men t nguyn liu giu tinh bt
a) Nghin nguyn liu
Nghin nguyn liu muc i ch nhm pha v cu truc mang t bao thc vt giai
phng cc ht tinh bt khi cc t bo.
Hin nay , nc ta , thng dung cac loai may nghin bua nghin cc loi
nguyn liu cha tinh bt nh st lt kh, ng...
b) Nu nguyn liu
274

* Mc ch: Trong cc nguyn liu nh go, ng, khoai, sn v.v..., ht tinh bt

lun nm trong mng t bo. Khi nghin ch mt phn cc mng b ph v, phn
ln mng t bo cn li s ngn cn s tip xc ca amylase vi tinh bt. Mt khc,
ht tinh bt trng thi khng ha tan th amylase tc dng ln tinh bt rt chm v
km hiu qu. V vy, mc ch ca nu nguyn liu giu tinh bt l nhm ph v
mng t bo ca tinh bt v bin i tinh bt sang trng thi ha tan trong nc.
Trc y, ngi ta nu nguyn liu tinh bt ch mm l 1351380C hoc
ch cng l 1451550C. Hin nay, nhiu nh my p dng cng ngh nu mi
c s h tr ca ch phm enzyme nn nhit khi nu cao nht cng ch hn 100 0C
mt t.

Nm men

Nhn ging

Sn lt kh

R ng

Nghin

Pha long

Nu

Acid ha

ng ha

St trng

Ln men

B sung dinh dng

Chng ct
Tinh ch

Ethanol
Hnh 6.19. S quy trnh cng ngh sn xut ethanol

* Bin i ca nguyn liu: trong qu trnh nu xy ra cc bin i nguyn liu

nh:
- S ph v cc cu trc t bo thc vt: bn ca mng t bo khng ging
nhau i vi cc nguyn liu v ngay cng mt nguyn liu, bn cc phn cng
khc nhau. Nu ch dng lc c hc ph hy t bo th tn nhiu nng lng. Nu
un nguyn liu vi nc s xy ra hin tng trng n, ha tan cc cht kt dnh
gia t bo, s lm gim bn c hc ca nguyn liu. V vy, mun ph v cu trc
t bo nguyn liu tinh bt thot ra ngoi mng t bo mt cch d dng v tit
kim nng lng, cn kt hp nghin v x l nhit m i vi nguyn liu.
- S trng n v ha tan tinh bt: Trng n l tnh cht ca nhng cht rn cao
phn t c kh nng ht dung mi tng th tch. Khi cho nguyn liu tinh bt tip
xc vi nc, cc phn t nc c kch thc phn t nh nn chng xm nhp vo
275

gia cc phn t tinh bt. Cc phn t nc s tng tc vi cc nhm hot ng ca

tinh bt lm yu mt s kin kt trong phn t tinh bt, phn t tinh bt b ro ra v
b trng ln. Khi nhit tng ln, cc lin kt trong phn t tinh bt b t cng
nhiu s dn n qu trnh trng n khng hn ch, ngha l tinh bt b ha tan,
chuyn thnh dng dung dch. Qu trnh trng n lun xy ra trc qu trnh ha tan.
nhit bnh thng, tinh bt hp th 2550% nc m ht cha trng. Khi
nhit tng, lin kt hydro gia phn t ca tinh bt b ph v. V d 600C tinh bt
ng hp th 300% nc so vi khi lng ban u, khi 700C th hp th 1000%
nc v khi trng cc i tinh bt c th hp th n 2500% nc. Nhit ph
v lc lin kt gia cc nhm phn t trong tinh bt, lm cho cu trc ht tinh bt b
ph v chuyn thnh trng thi dung dch keo gi l nhit h ha.
Nhit h ha ph thuc vo loi nguyn liu v kch thc ht tinh bt.
Nhng ht ln bao gi cng trng n v h ha nhit cao hn so vi ht b cng
loi. Trong cng mt nguyn liu bao gi cng gm mt hn hp cha nhiu ht tinh
bt c kch thc khc nhau nn nhit h ha lun trong mt khong nhit . V
d nhit h ha tinh bt sn: 61800C, tinh bt go: 65850C.
Ngoi ra nhit h ha cn ph thuc vo s hin din ca cc cht in gii
trong dung dch. Cc mui kim v mui trung tnh lm gim nhit h ha, cc cht
ng th ngc li. Nhit h ha cn ph thuc vo nng tinh bt v tc
tng nhit.
Qu trnh h ha cc tinh bt ging nhau, ban u nht ca tinh bt tng ln,
sau t cc i ri li gim xung khi nhit tip tc tng.
Khi lm ngui dung dch h tinh bt n 550C th xy ra hin tng thoi ha
tinh bt lm cho amylase khng tc dng c. V vy trong qu trnh nu nguyn liu
cn trnh hin tng ny.
- S thy phn tinh bt: Mt lng nh tinh bt bin thnh ng v dextrin do
tc dng ca amylase cha trong nguyn liu. Theo Askinydi, khi nng nhit n 600C
trong khong 15 pht, trong khi nu ca ht k c gn 8% cht kh. S to ng
trong khi nu nguyn liu l khng mong mun. ng s b chuyn ho khi khi
nu c tip tc nu nhit cao, to ra caramen, furfurol v melanoidin. gim
tn tht ny, trong qu trnh nu, hn ch ti thiu thi gian dng vng nhit
50600C.
- S bin i cc cht ng: Trong nguyn liu cha sn mt lng ng nht
nh, bao gm cc loi: glucose, fructose, saccharose, maltose. Trong qu trnh nu,
cc loi ng c trong khi nu b phn hy do cc phn ng caramen, melanoidin,
to thnh oxymethylfurfurol. Mt phn oxymethylfurfurol ngng kt to ra cht mu
vng.
- Bin i ca hemicellulose, cellulose v pectin: Trong qu trnh nu, vi mi
trng acid yu, cellulose khng b thy phn. Hemicellulose cu to ch yu t
pentosan c b thy phn mt phn. S thy phn ny bt u t khi chun b dch bt
do tc dng ca cytase cha trong nguyn liu v c tip tc trong qu trnh nu do
tc dng ca ion H+ v nhit cao. Kt qu l to ra mt lng nh dextrin v cc
hp cht c phn t thp, k c ng 5 carbon nh arabinose v xylose. B thy phn
nhiu hn c l cc cht pectin (l ester ca acid polygalacturonic v ethanol).
* Phng php nu: Nu nguyn liu c th thc hin theo mt trong ba cch:
gin on, bn lin tc hoc lin tc. Tu theo iu kin trang thit b, mi nc, mi
276

c s sn xut c th chn cho mnh phng php ny hay phng php khc ph hp,
nhm t hiu qu cao nht trong hon cnh cho php.
c) ng ha tinh bt
Qu trnh thy phn tinh bt trong khi cho nh xc tc ca amylase bin thnh
ng c gi l ng ha, sn phm gi l dch ng ha.
Trc y, hu ht cc nh my ru nc ta u dng amylase thu c t
nui cy nm mc. Hin nay, hu ht cc nh my dng ch phm amylase ca cc
hng sn xut enzyme nh Novo, Genecor, v.v dch ha, ng ha.
* S bin i tnh cht ca khi nu: Quan st hin tng xy ra trong ng ha
tinh bt bng amylase, ta thy: nht ca dung dch gim dn, tnh kh tng ln,
phn ng nh tnh vi dung dch thuc th iodine i t xanh, tm xanh n khng
mu. Da vo cc tnh cht bit c cc giai on, cc sn phm to ra trong qu
trnh ng ha. Trong sn xut ethanol, ng ha c xem l t yu cu khi hm
lng ng tnh theo glucose t trn 30g/l dch thy phn. giai on ny nu th
vi dung dch iodine th vn cn mu xanh.
* Cc yu t nh hng n qu trnh ng ho: Qu trnh ng ha d tc
dng ca emzyme chu nh hng ca cc yu t nh: nhit , pH v nng
enzyme.
- Nhit : Nhit ti thch ca enzyme ph thuc vo ngun gc enzyme.
Trong cng mt ngun, nhit ti thch ca -amylase cao hn -amylase. V d amylase ca vi khun chu nhit c nhit ti thch l 90950C, c loi ln n
1001050C nhng -amylase ca thc mm c nhit ti thch l 73750C. Nhit
ti thch ca -amylase cc loi nm mc l 55600C. Nhit ti thch ca enzyme
cn ph thuc vo nng c cht v ca cc sn phm thy phn khi nu. Trong
dung dch tinh bt 1%, nhit ti thch ca -amylase t A. awamori l 550C, trong
dung dch tinh bt 10% l 600C. Thi gian tc dng nhit lu s lm gim kh nng
chu nhit ca enzyme. V vy cn tm bin php tng tc phn ng rt ngn thi
gian phn ng.
- pH khi nu: -amylase ca ch phm nm mc c pH ti thch l 4,55,0; ca
glucoamylase l 4,54,6. Hng enzyme Novo c ch phm -amylase c pH ti thch
khong 5,55,7, ca glucoamylase l 4,04,5. Do , khi pH ca khi nu cao hn pH
ti thch th cn iu chnh pH khi nu bng acid (H2SO4 hoc H3PO4) cho ph hp
vi hot ng ca enzyme.
- Nng enzyme: Dch ha bng ch phm Termamyl 120L (-amylase) ca
hng NOVO th nng s dng 0,020,03% so vi khi lng tinh bt, ng ha
bng ch phm San Super 240L (glucoamylase) cn dng l 0,81% so vi khi lng
tinh bt.
* Cc phng php ng ho: Ty theo yu cu v quy m nh my m c cc
phng php ng ha nh: gin on, bn lin tc, lin tc. Qu trnh ng ha
gm cc cng on sau:
- Lm lnh dch cho sau khi nu n nhit ng ha;
- Cho ch phm amylase vo dch cho v gi nhit xc nh amylase
chuyn ha tinh bt thnh ng;
- Lm lnh dch ng n nhit ln men.
Phng php lm ngui v ng ha lin tc minh ha hnh 6.20.
277

Hnh 6.20. S lm ngui v ng ho lin tc hai ln

1. Thng cha cho; 2. Thng ng ha ln 1; 3. Thng cha amylase; 4. B phn phn phi;
5. Bm; 6. Thng ng ha ln 2; 7. Thit b lm ngui

Khi cho c cha thng cha (1) lin tc vo thng ng ha ln 1 (2).

Cho 30% ch phm enzyme amylase t thng (3) qua b phn phn phi (4) vo thng
ng ha, thi gian ng ha 1530 pht. Ra khi thng (2) dch cho c b
sung 70% ch phm enzyme amylase cn li, sau qua bm (5) i vo thit b ng
ha ln 2 (6). Tng thi ng ha c hai thit b khng qu 30 pht. Sau dch
ng c lm ngui xung nhit ln men 30330C ri t y c chuyn mt
phn khong (10 15%) vo cc thit b pht trin nm men, phn cn li chuyn vo
cc thng ln men.
* Nu v ng ha s dng ch phm enzyme tinh: Hin nay hu ht cc nh
my ethonol nc ta s dng kt hp qu trnh nu v ng ha bng ch phm
enzyme tinh, hot lc cao ca Novo (an Mch)
Tin hnh nu v ng ha s dng cc ch phm enzyme tinh nh sau: Nc
nng c nhit 30400C ha vi bt nguyn liu (thng dng l bt sn) trong ni
nu theo t l nc/bt l 4/15/1 ri cho cnh khuy hot ng. Cho khong 80%
lng ch phm enzyme cn dng vo khi nu (nu s dng ch phm Termamyl
120L ca hng Novo lng dng khong 0,020,03% so vi khi lng bt). iu
chnh pH ca dch bt n 5,25,4. Dng hi nc un trc tip sao cho sau 4050
pht th t n 85900C, gi ti nhit ny trong khong 30 pht. Sau thi gian
tin hnh un si khi dch v gi si trong 30 pht. Tho khi dch xung thng
ng ha v lm ngui n 900C, b sung 20% lng Termamyl cn li v lm ngui
khi dch xung 55570C. Khi t c nhit ny th cho ch phm San Super
240L (glucoamylase) vo, duy tr nhit 55570C ng ha. Lng ch phm
San Super 240L cn dng l 0,81% so vi khi lng tinh bt trong khi dch. Thi
gian ng ha khong 2030 pht. ng ha xong, lm ngui dch ng xung
nhit ln men.
* Ch tiu cht lng dch ng ha
- Nng cht ha tan ca dch ng: c biu din theo phn trm khi
lng. Nng dch ng thng vo khong 1618%. Nng cht kh tnh theo
278

glucose ch cn ln hn 3% bo m cho pht trin ban u ca nm men. Cc

dextrin v oligosaccharide s c tip tc chuyn ha thnh glucose trong thi gian
ln men.
- chua ca dch ng: c th biu din theo lng H2SO4 cha trong 1 lt
dch. chua c th biu din theo (0). l s ml NaOH nng 1N cn trung
ha ht acid t do cha trong 20ml. 1 chua tng ng vi 2,45g H2SO4/lt.
chua dch ng yu cu khong t 0,81,2 gam/lt.
- pH: dch ng t sn yu cu pH khong 4,85,2.
- Hm lng hp cht cha nit: trong dch ng t sn thng khng cho
nhu cu ca nm men. V vy cn b sung ngun nit t mui v c nh urea vi
lng khong 0,5 gam/lt dch ng ha.
2.4.2.2. Chun b dch ln men t r ng
Vic chun b dch ln men t r ng gm cc cng on: pha long s b,
acid ho, b sung cht dinh dng, b sung cht st trng v pha long n nng
yu cu.
a) Mc ch ca vic x l, pha long r ng
Trong r ng, nng cht kh v hm lng ng rt cao nn to ra p sut
thm thu ln, nm men khng th pht trin v ln men c. Trong r ng cn c
nhiu tp cht c hi cho nm men nh cht keo, cht mu li ngho cht dinh dng,
c bit l cc cht cha N, P nn khng phi l iu kin thun li cho nm men pht
trin. R ng c cha nhiu loi vi sinh vt khc nhau, b c ch khi hm lng cht
kh cao nhng khi pha long dung dch n nng thp nht nh th chng s pht
trin.
V nhng l do trn m khng th tin hnh ln men r ng nguyn c. Do
vy cn phi pha long r ng gim p sut thm thu cho nm men pht trin, v
x l bng cc bin php nh: acid ho, b sung cht dinh dng, st trng to
iu kin thun li cho nm men ru pht trin mnh.
b) Cc bc thc hin
* Pha long s b: R ng ban u c nng 80850Bx cn c pha long
n nng 50550Bx. Ch : Nu pha long qu th tn thit b v tn nhiu hi nu
thanh trng bng nhit nhng c li l tp cht lng nhanh. Nu pha c qu th
nht ln, tp cht kh lng, acid ho s khng u.
* Acid ho: Dch r dng sau khi pha long c acid ho bng cch dng acid
v c nh HCl hoc H3PO4 hoc acid lactic cho vo trong r ng h pH ca r
ng xung cn 4,55,0. Cc nh my thng dng H2SO4 m c vi t l 0,6% so
vi khi lng r ng c. C hai phng php acid ho:
- Acid ho ngui: Cho acid vi t l nht nh vo r ng pha long s b,
nhit mi trng (khng gia nhit).
- Acid ho nng: Nng nhit ca r ng pha long s b n 78820C ri
mi cho acid vo theo t l quy nh. Acid ho nng c li l gim nht ca r
ng, gip cho cc cht kt ta d dng, d lng, d lc... ng thi acid ho nng
ng saccharose chuyn ho to ra cc ng d ln men.
* St trng: C th s dng nhiu cht st trng nh: formol hoc fluorsilicat
natri... vo trong r ng nhm ngn nga hoc tiu dit vi sinh vt xm nhp v pht
trin. Tnh ton lng ha cht st trng sao cho nng 0,02% so vi th tch dch
279

ln men. Ch : Cn pha long cc cht st trng trc khi cho vo r ng.

* B sung cht dinh dng: B sung cht dinh dng cho nm men pht trin
tt, quan trng nht l cc mui cha nit v phospho. Ngun b sung nit l cc loi
mui sunfat amon hoc urea. T l sunfat amon l 0,60,8% so vi r ng, urea l
0,30,4% so vi r ng. B sung phospho bng mui Ca(H2PO4)2 vi t l 1%.
Ngoi ra c th b sung MgSO4.7H2O vi lng khong 0,1% so vi khi lng r
ng.
Sau khi r ng c pha long s b, acid ho, b sung cc cht st trng v
cc cht dinh dng th khuy u ri yn trong khong 24h cho cc tp cht
lng xung.
Nu r ng b nhim khun nng phi kt hp dng hi nhit nng nhit ln
901000C. Vic nng nhit r ng s nng cao hiu qu x l r ng v ngoi
tc dng st trng cn c tc dng lm cho cc cht kt ta lng nhanh, lm chuyn
ho mt lng ng k ng saccharose.
* Pha long n nng yu cu: Tu theo phng php ln men mt nng
hay nhiu nng m chng ta pha long r ng thnh dch r ng c nng
khc nhau. Ln men mt nng : Dch r ng nhn men v ln men c cng
nng 10120Bx hoc 12140Bx. Ln men nhiu nng : Pha long dch r ng
n 12140Bx nui cy nm men v nng cao hn ln men: 16180Bx,
20220Bx, 30350Bx.
c) Tnh ton pha long r ng
* Phng php i s
Nu gi
P: Khi lng r ng ban u, kg.
N1: Nng ca r ng ban u, Bx.
N2: Nng yu cu cn pha long, Bx.
W: Lng nc cn thm vo to h N1 n N2, kg.
Khi , do khi lng cht kh trong r ng trc khi pha nc vo v sau khi
pha nc l khng i, nn
P.N1 ( P W ).N1

(6.1), hay

P.( N1 N 2 )
N2

(6.2)

p dng: Tnh lng nc cn cho vo 600 kg r ng, nng 80 0Bx c

dch r ng c nng 500Bx.
Gii: W = 600. (80 - 50)/50 = 360kg.
* Cng thc thng gp trong tnh ton pha long r ng
Nu ta gi: V l th tch ca r ng pha long, lt.
d l khi lng ring r ng pha long.
Vy khi lng ca r ng pha long s l: M = V . d
Ta s c:
P+W=V.d
(6.3)
Thay (6.3) vo (6.1) ta c: P . N1 = V . d . N2.
(6.4)
P

V .d .N 2
N1

(6.5)

Lng nc cn b sung: W = V . d - P
(6.6)
3
0
p dng: Cn c 25m dch r ng 16 Bx (d = 1,028). Xc nh lng r ng
280

800Bx v lng nc cn dng.

Gii: P = ( 25 . 1,028 . 16) / 80 = 5,14 tn.
Lng nc cn dng : W = V. d - P = 25 . 1,028 - 5,14 = 20,56 tn.
* Phng php ng cho
Gi: N1: nng r ng ban u, Bx;
N2 : nng r ng cn pha, Bx.
Ta s dng s ng cho sau pha long:
R ng ban u

N2/N1

N
1

N2
Nc

(N1 - N2)/N1

Trong :
N2/N1: t l r ng cn dng so vi khi lng dung dch pha.
(N1-N2)/N1: t l nc cn dng so vi khi lng dung dch pha.
p dng: Tnh lng nc cn cho vo 600kg r ng, nng 800Bx c
dch r ng c nng 500Bx.
T l nc cn dng: VN = (N1-N2)/N1 = (80-50)/50 = 0,6
Khi lng nc cn dng: MN = 0,6 x 600 = 360kg
2.4.2.3. Ln men
a) Nhn ging nm men
Nm men ging thng c chun b qua 2 giai on: giai on trong phng th
nghim n 10 lt v giai on trong sn xut nhn ging ti s lng 1015%
th tch so vi thng ln men.
Trnh t tin hnh: Ging ng nghim thch nghing ng nghim dch th
10ml Bnh tam gic 100ml Bnh cu 1000ml Thng nhn ging 10l Thng
nhn ging 100l Thng nhn ging 1000l Thng pht trin ln (dung tch tng
ng 1015% th tch ca thng ln men).
Trong thc t sn xut giai on pht trin t ng nghim 10ml 100ml, c th
s dng li 35 ln mi thay th ging t ng nghim c th. Thm ch ngay c giai
on pht trin 1000l thng pht trin ln cng c th s dng li 23 ln. Yu cu
t ra l phi kim tra k tnh hnh cht lng v s lng t bo nm men, hin tng
nhim khun. Bng cch ny s rt ngn c thi gian chun b nm men v gim
bt s lng thit b nui cy.
* Nhn ging trong phng th nghim: Nhn ging ny cn gi l nui cy nm
men thun khit. Mi trng nui cy phi cha y cht dinh dng v c tit
trng. Mi trng nui cy giai on ny thng dng dch ng ha ca malt.
Cch chun b dch ng ha t malt: Bt malt i mch trn vi nc theo t
l nc/malt l 5/1 ri khuy u, tng dn nhit ln n 48520C gi trong thi
gian 2030 pht to iu kin cho protease thy phn protein. Tip tng dn nhit
ln n 60630C v gi trong 30 pht ng ha. C th b sung ch phm
enzyme ng ha tng tc ng ha v to ra mt lng glucose trong dch
ng. ng ha xong th nng nhit ln 70750C cho ti khi ng ha hon
ton. ng ha xong em lc, dng nc v acid iu chnh nng dch ng
281

cho t 1214%, pH = 4,55,0. Sau khi iu chnh t yu cu, phn phi dch ng
vo ng nghim v bnh tam gic. Dng bng khng thm nc nt cc ng nghim
v cc bnh li ri em hp tit trng p sut d l 0,50,7kG/cm2 trong 30 pht.
i vi mi trng nui cy 10 lt c th ly dch ng ha trong sn xut, lc
b b th ri tit trng nh trn. Yu cu nng ng trong dch nui cy nm men
phi t trn 60g/l.
Nu chun b mi trng thch gi ging th tin hnh nh sau: Ly 500ml
dch ng ha ca malt sau khi iu chnh (nng 1212,50Bx, pH 4,55) trn
u vi 100g khoai ty luc chn, bc v, nghin nh, lc. Cho vo 10g thch, phn
phi vo cc ng nghim, y nt bng v hp thanh trng 1200C, thi gian 30 pht.
t ng nghim nm nghing. Khi ngui mi trng ng rn li ta c mi trng
thch nghing.
Khi c men ging v chun b mi trng xong, ta bt u tin hnh giai
on cy truyn nm men ging t mi trng thch nghing sang mi trng dch th
10ml. Sau chuyn ng nghim cy men vo trong t m, duy tr nhit t
28320C v gi trong thi gian 2024h. Sau thi gian chuyn nm men t ng
nghim 10ml sang bnh tam gic 100ml c mi trng chun b sn v nui trong
thi gian 12h. Sau li chuyn nm men t mi trng 100ml sang bnh nui cy
1000ml cng cha mi trng dinh dng c chun b t trc, thi gian nui
cy 12h. Tip tc, chuyn sang nui cy bnh 10 lt, sau 1012h chuyn sang nui
cy cc thit b ln hn.
* Nhn ging trong sn xut: Mi trng dng nhn ging trong sn xut
khng c g c bit, thng ly trc tip dch ln men. Nhn ging c th tin hnh
gin on, bn lin tc hoc lin tc. Cch tin hnh nhn ging lin tc t dch ng
ha c th hin hnh 6.21.

Hnh 6.21. S dy chuyn nui cy nm men lin tc

1. Thng cha dch ng; 2, 7, 10. Bm; 3,4. Thit b gia nhit; 5. My phn ly tch hi th;
6. Bnh cha dch ng; 8. Thit b lm ngui; 9,11,12. Nhn ging cp 1, 2, 3

Thuyt minh h thng: Qu trnh nhn ging lin tc tin hnh 3 cp: cp 1
bnh s 9, cp 2 bnh s 11, cp 3 bnh s 12. Cc bnh 1 cha cha dch ng v
cn bng dinh dng c nng nhit bng hi n 75-780C, gi 30 pht thanh
trng ri a sang bnh 6 nh bm 2, chuyn qua my ly tm tch hi th 5, hi th
cp c a v thit b 4. Nh bm 7 bm dch qua thit b lm ngui 8 lm ngui v
thit b nhn ging cp 1 cc bnh 9. Bnh 11 nhn dch ng t ng ng chnh
v dch ging t bnh 9. Bnh 12 nhn dch ng t ng ng chnh v dch ging t
282

bnh 11. Thi gian nhn ging cp 1, 2, 3 l 16, 12, 8 gi v lng ging chuyn tip
l 10, 20 v 30% lng ging hon thnh nui mi cp. Sau mt thi gian ngn
nui ban u s hnh thnh dng dch v ging vo cc bnh nui 9,11, 12 v lng
men ging ra t bnh 12 u n a vo cc thng ln men. S lng t bo nm
men trong dng chuyn gi mc 80-90 triu t bo.
Cht lng men ging c coi l bnh thng nu nh tha mn cc iu kin
nh:
- Mt t bo 100120 triu/ml;
- S t bo ny chi chim 1015%;
- S t bo cht khng qu 5%;
- chua dch men ging tng khng qu 0,1o so vi chua ca dch ng
trc khi gy men;
- Mc nhim khun khng qu 1 con trong knh trng c phng i 400
ln.
Khi mc nhim khun vt qu gii hn cho php ta phi thay men ging bng
cch gy men t bnh 10l vo thng (1). Trng hp men ging b nhim t nhng
cha chun b kp ging giai on ca giai on trc th c th x l nh sau: dng
acid sulfuric c pha long 810 ln cho vo dch nm men cho n khi pH ca dch
t n 2,83,0 v gi trong 12h cho tp khun v cc t bo nm men yu s
cht. Tip dng Na2CO3 iu chnh pH ln li 4,55,0 lm ging cho cc thng ln
men nhng phi tng s lng ln 1520% so vi bnh thng.
b) Ln men ru
Ln men ru bi nm men thuc loi ln men ky kh, sn phm ch yu l
ethanol, nn thng c gi l ru ho hay ethanol ho.
Ln men ru l giai on quan trng nht trong qu trnh sn xut ru, dch
ln men sau khi tin hnh qu trnh ln men xong gi l dch ln men kt thc hay cn
gi l dm chn. Gi dm chn l v trong dch ln men kt thc, hm lng athanol
trong dch 610% thch hp cho qu trnh ln men acid acetic (dm).
* C s l thuyt ca qu trnh ln men ru: Qu trnh ln men ru l qu trnh
bin i ng di tc dng ca cc h enzyme khc nhau to thnh mt lot cht
trung gian trong , giai on trung gian quan trng l bin thnh acid piruvic (CH 3CO-COOH). T acid piruvic trong iu kin thiu CO2 s hnh thnh nn ethanol v
mt s sn phm khc tu theo iu kin ln men. Qu trnh men ru bnh thng
xy ra theo phng trnh sau:
zymase
C6H12O6
CH3CH2OH + 2CO2 + 28,2 Kcal.
- Sn phm ph v sn phm trung gian qu trnh ln men ru: Trong qu trnh
ln men, ngoi sn phm chnh l ru v CO2, cn to ra nhiu cht khc. Bng phn
tch sc k kh ngi ta pht hin trn 50 cht khc nhau, c th xp thnh 4 nhm
chnh: acid, ester, aldehyt v ru cao phn t.
+ S to thnh acid: Trong qu trnh ln men ru lun to ra cc acid hu c
bao gm: acid acetic, lactic, citric v succinic nhng nhiu hn c l acid acetic v
lactic.
+ S to thnh aldehyd v ru cao phn t: Ru cao phn t l cc ru c s
nguyn t C trong phn t ln hn 2, l nhng sn phm ph quan trng ca qu trnh
283

ln men ru. Cn aldehyd l sn phm trung gian ca qu trnh ln men ru. Ru

bc cao tuy trong dch ln men t, khong 0,10,5% nhng nu vo ru sn phm th
s nh hng xu n mi v sn phm. Hn hp ru bc cao c tn gi chung l du
fusel, cn gi l du kht, c mi rt kh chu, km tan trong nc. Ngun gc to
thnh ru bc cao l do cc acid amin c sn trong mi trng hoc do phn ng
thu phn protein, polypeptid khi nm men thoi ho, t phn hu. Phng trnh tng
qut to thnh ru bc cao t acid amin c dng:
R - CHNH2 - COOH + O2
RCH2OH + NH3 + CO2.
+ S to thnh ester: Song song vi vic to ra acid v alcol, di tc dng ca
enzyme esterase ca nm men, cc acid v alcol s tc dng ln nhau to ra nhng
ester tng ng. c th vit tng qut di dng:
R1CH2OH + R2COOH
R2COO-CH2R1 + H2O
Kt qu thu c trong phng th nghim cng nh trong sn xut cho thy rng
lng sn phm ph v sn phm trung gian to thnh trong qu trnh ln men ph
thuc vo nhiu yu t. Chng thay i theo nhit , pH, mc sc kh cng nh
chng nm men v c ngun nguyn liu.
* Cc yu t nh hng ti qu trnh ln men: Qu trnh ln men ru di tc
dng ca nm men chu nh hng ca cc yu t nh: nhit , pH, nng dch ln
men
- Nhit : Nhit thch hp cho nm men Sacharomyces pht trin l 28320C
nhng nhit thch hp cho qu trnh ln men l khong 200C. V vy khi ln men
dch ng, nu c iu kin th nn tin hnh 200C. nhit ny th hot ca
nm men cao, ng thi cn hn ch c s pht trin ca tp khun, sau 810h ln
men th nhit ca dch ln men s tng dn ln v t 28300C, tip cn vn
hnh h thng cp lnh duy tr n nh nhit ln men. Nhit ln men cao th
hot lc ca nm men gim nhanh, tp khun v nm men di pht trin thun li; khi
tc pht trin ca nm men di c th cao hn ca nm men ging nhiu ln.
300C th men di pht trin nhanh hn Sacharomyces t 23 ln, 380C th pht trin
nhanh 68 ln, men di cn ln men c nhit 42450C, 60650C vn cn
nhiu men di sng st. Ln men nhit cao cng to ra nhiu ester, aldehyde.
- pH: Mi loi vi sinh vt ch c th hot ng tt trong vng pH nht nh. Nm
men c th pht trin trong mi trng pH 28, pht trin mnh nht khi pH 4,55. Vi
khun bt u pht trin pH cao hn 4,2. Do vy khi mi trng c pH thp hn 4,2
th ch c nm men pht trin. Da vo iu kin ny, ngi ta iu chnh pH mi
trng c pH = 3,84,0 khi nui cy hoc ln men ngn nga s pht trin ca vi
khun, tuy rng pH ny nm men pht trin chm hn so vi khi pH = 4,55,0. i
vi dch ng thu phn t nguyn liu tinh bt th pH nn 4,35,2 amylase tip
tc qu trnh thu phn. iu chnh pH th c th dng mt trong cc loi acid nh:
acid lactic, acid sulfuric, acid phosphoric. Trong qu trnh ln men ru, khng nn
pH mc cao. pH cng cao th glycerin v acid to ra cng nhiu, lm gim hiu sut
ln men, mi trng d b nhim tp khun. Khi pH t 44,2 th nm men vn pht
trin v ln c nhng phn ln vi khun b v hot.
- Nng dch ln men: Nng cht kh ca dch ln men cn khng ch trong
khong 1618%, tng ng khong 1315% ng, khi ln men t c nng
ru trong gim chn 8,59,5% th tch. Khng nn ln men vi nng dch ln
men qu cao (trn 22%) v p sut thm thu ln lm mt cn bng sinh l nm men;
284

Cng khng nn ln men vi nng dch ln men thp v hm lng ru to ra

trong gim chn s t, dn n gim nng sut thit b, ng thi tn nhiu nhit khi
chng ct. ethanolto thnh khi ln men lm c ch kh nng sinh trng v pht trin
ca nm men.
- Cht st trng: Trong iu kin sn xut, rt kh m bo yu cu v trng. V
vy, ngn nga v hn ch s xm nhp v pht trin ca cc vi sinh vt l cn phi
dng cc cht st trng. Hin nay trong sn xut ngi ta thng dng hai loi ho
cht ngn nga vi sinh vt l pht trin trong ru l: formol v fluoro silicat
natri. Yu cu i vi ho cht l phi hn ch s pht trin ca vi sinh vt l, nhng
khng nh hng xu n s hot ng ca nm men nui cy. V vy chng ta cn
iu chnh nng hp l, nng cc cht st trng t 0,020,025%.
- Ngun nit b sung: nc ta ethanol c sn xut ch yu t sn. Do trong
sn cha t protein nn lng nit trong dch ng khng m bo cho s pht trin
ca nm men. V vy cn phi b sung nit. Theo kt qu nghin cu nu b sung urea
vi hm lng 30mg/100ml cho php rt ngn thi gian ln men 84h xung 60h, ng
thi hiu qu ln men cao hn. Ngun nit b sung tt nht l urea.
* Cc phng php ln men
- Ln men ru t dch ng ha tinh bt: Qu trnh ln men ru t dch
ng ha tinh bt c th tin hnh gin on hoc lin tc.
+ Ln men gin on: c im cc giai on ln men u din ra trong cng
mt thit b ln men (thng ln men). u tin kim tra k ton b thit b ln men v
cc b phn ph tr sau v sinh thit b bng nc sch v st trng thit b ln men
bng hi nc bo ha.
Cho lng dch men ging nui cy giai on gy men sn xut vo thng
ln men. Lng dch men ging chim khong 10% th tch thng ln men. C th cho
dch men ging vo ng thi vi dch ng ha. Th tch dch ln men trong thng
chim 8090% th tch thng ln men. Tin hnh theo di nhit ln men v c sau
68h th ly mu mt ln kim tra cc ch tiu nh: nng dch ln men, acid,
cht lng nm men,
Sau khong 810h ln men, giai on ln men u kt thc, giai on ln men
chnh bt u xy ra th tin hnh m nc lm ngui khng ch nhit ln men
trong khong 30320C. Lu lng nc lm ngui tng ln dn theo thi gian ln men
chnh. nc ta, v ma h nhit trong thng ln men c khi ln n 36370C,
iu ny nh hng khng tt ti hiu sut ln men. Trong bt k trng hp no cng
khng nhit ln men n 390C.
Khi o acid, nu lng acid tng thm khng qu 0,8g H2SO4/lt th xem
nh qu trnh ln men bnh thng. Nu pH gim t ngt hoc lng acid tng qu
0,8g H2SO4/l th c kh nng b nhim khun, cn kim tra vi sinh vt v x l ngay
nh sau: Chia dch ln men ca thng b nhim khun sang cc thng ln men gn kt
thc v ln men mnh. Nu nhim khun nhiu th c th dng acid iu chnh pH
= 4,04,2 12h ri mi cho sang cc thng ln men gn kt thc. i vi cc thng
mi ln men th nng nhit ln st trng ri tip thm dch men ging vo.
Kt thc qu trnh ln men: Ln men c coi l kt thc nu sau hai ln kim tra
ln tip (cch nhau 68h) nng dch ln men khng gim hoc ch gim 0,10,2%.
Thi gian ln men vo khong 6880h. Sn phm thu c sau khi kt thc qu trnh
ln men gi l dm chn.
285

Phng php ny c u im: thit b c th ch to trong nc d vn hnh, x

l nhim trng d dng v ph hp vi iu kin kh hu vit Nam. Tuy nhin n c
nhc im: nng sut khng cao, tn nhiu thit b, hiu sut ln men thp, cht
lng ln men khng n nh, kh c gii ho v t ng ho. V vy phng php
ln men gian on hin nay t c s dng.
+ Ln men lin tc: Ln men lin tc c c im: Cc giai on ln men ri u
trong cc thit b ln men c lin h vi nhau. H thng ln men lin tc thng c
1112 thng, cc thng c ni vi nhau bng cc ng chy chuyn c ng knh
1520cm, c van iu chnh. Th tch thng ln men ph thuc vo nng sut nh
my. Thng pht trin nm men nh c th tch bng 1/4 thng ln men ging. Cn th
tch thng ln th c th tch bng 3540% th tch ca thng ln men u dy. Trn
mi thit b v h thng ng dn u c ng nc sch v ng dn hi, to iu
kin thun li cho vic v sinh, st trng. Trong thit b ln men c ng xon rut g
lm ngui dch ln men khi cn.
S h thng ln men lin tc c trnh by hnh 6.22.

Hnh 6.22. H thng ln men lin tc

1. Thng pht trin men nh; 2. Thng pht trin men ln; 3. Thng ln men u dy;
4. Thng ln men tip tc; 5. Bm chuyn thng u dy; 6. Bm chuyn thng ln men tip tc;
7. Thit b thu hi ethanol trong CO2

Qu trnh thc hin: Sau khi tin trnh v sinh v st trng k h thng thit b
th ta cho nm men ging thng pht trin ln xung thng ln men u dy, ri bm
tip dch ng cho n u thng n dy c th thc hin mt trong 2 cch:
Cch 1: Chia i dch ln men t thng 3a n 3b. Sau un tip dch r ng
vo ng thi cho c hai thng cho dn khi y. Khi thng 3b y th m van ng
ng chy chuyn cho dch ln men t chy sang thng ln men (4), ng thi m van
ng chy trn t thng 3a sang 3b, tip tc bm u n dch ng vo c hai thng,
nh vy coi nh c 2 thng pht trin nm men v ln men chnh. Dch ln men c
tip tc chy trn t thng 4 (1) sang 4 (2) v c th n cui cng th kt thc. Sau
qu trnh ln men gim chn chuyn sang b phn chng ct, tnh ton sao cho thng
ln men cui cng va y cng va thi gian ln men.
Sau 3640h k t khi chuyn nm men ging vo thng 3a th tin hnh v sinh,
st trng thit b ln men theo trnh t (gi l ch v sinh st trng nh k).
Cch tin hnh v sinh st trng nh k: Dng bm 5 chuyn ht dch nm men
t 3a sang 3b v c thng 4(1) khi cn, trong lc dch r ng ch bm vo thng
286

3b. Sau khi chuyn ht dch ln men 3a th ta v sinh v st trng thng ny bng hi
nc bo ho. Sau thng 3a c th bt u cho chu k mi, trong khi lp li chu k
mi thng 3a th tin hnh bm dch thng 3b qua thng 4(1), khng bm dch r
ng vo thng 3b na m ch bm thng 3a. Khi thng 3b ht dch, v sinh st
trng, sau sn sng tip nhn dch t thng 3a chuyn sang, c nh vy ta v sinh
st trng cc thng ln men cui.
Nh vy sau 3640h ton b h thng thit b ln men ln lt c v sinh st
trng, nh ngn nga c hin tng nhim khun trong qu trnh ln men.
Cch 2: Khi thng 3a y, m van ng chy chuyn t thng 3a sang thng 4(1)
khng qua thng 3b. Khi thng 4(1) y th m van ng chy chuyn sang thng 4(2),
c th cho n thng cui cng th kt thc qu trnh ln men, dch ng ch bm vo
thng 3a, cn thng 3b ng vai tr d tr.
Sau 3640h k t khi thng 3a bt u s dng th tin hnh lp li chu k mi
thng 3b. Cch lp: Tin hng bm dch ln men thng 3a sang 4(1), khi dch trong
thng 3a chuyn ht th lm v sinh st trng thng 3a chun b cho chu k mi, i
vi cc thng ln men 4(2), 4(2) th ta tin hnh tng t.
u im ca ln men lin tc l: H s s dng thit b cao nn vi cng mt
nng sut nh nhau th s thit b trong dy chuyn ln men lin tc t hn so vi ln
men gin on hay bn lin tc. Hiu sut ln men n nh v hiu sut tng thu hi
cao. Tiu hao hi nhit v sinh, st trng v lm ngui t. Tuy nhin c nhc im
d b nhim khun hng loi do cc thit b ln men lin h vi nhau v yu cu t
chc sn xut trnh cao.
- Ln men ru t dch r ng: c th tin hnh ln men gin on hoc lin
tc nh lin men t dch thy phn tinh bt. Tuy nhin phng php ln men gin
on dch r ng c th tin hnh ln men mt nng hoc ln men hai nng
hoc ln men hai nng phn ct thnh 2 thng ln men.
+ Ln men gin on mt nng : Cho mt lng dch nm men vi t l
1015% so vi th tch thng ln men vo thng ri t t cho dch r ng x l
v pha long n nng 16190Bx vo. Khng ch tc dch r ng vo thng
ln men sao cho sau 56h th y. M van kh nn sc kh cho mi trng ln men
trong khong thi gian 612h, nu thit b ln men khng c h thng kh nn th dng
phng php khuy trn. Tip ln men trong khong thi gian 4048h. Trong
thi gian ln men cn ly mu kim tra kim tra nng dch ln men, chua v vi
sinh vt.
C sau 2 gi th ly mu kim tra mt ln. Theo di nhit , m nc lm ngui
duy tr nhit dch ln men 30320C. Qu trnh ln men kt thc khi sau 2 ln o
nng dch ln men thy nng khng gim th coi nh ln men kt thc. Trong
iu kin ln men bnh thng, sau khi kt thc ln men nng ln men vo khong
460Bx, nng ru vo khong 7,58,5%V, hm lng ng 1520g/l, hm
lng acid khong 1,962,45g/l.
+ Ln men gin on hai nng : Sau khi chun b thng ln men th cho
1015% dch nm men vo thng v chuyn dch r ng 12140Bx vo vi tc
sao cho sau 3 gi th y 50% thng ln men. Tip cho r ng nng 3035 0Bx
vo vi tc sao cho sau 34h th y thng.
Trong thi gian ln men thng xuyn theo di tnh hnh ln men kp thi
pht hin nhng hin tng khng bnh thng trong qu trnh ln men: nhim khun,
287

cht lng nm men gim t ngt, ln men chm; theo di nhit , duy tr nhit
ca dch ln men 30320C.
C 2 gi ly mu kim tra 1 ln. Nu 2 ln kim tra m nng dch ln men
khng i th coi nh qu trnh ln men kt thc, chuyn gim chn n b phn chng
ct.
+ Ln men gin on hai nng phn ct thnh 2 thng ln men: Cho dch
men ging vo thng, lng dch nm men khong 30% so vi th tch ca thng. Cho
dch r ng nng 12140Bx vo, lng dch r ng chim khong 40% th tch
thng ln men ri trn u bng kh nn hoc bng cnh khuy, sau ta yn, o
nng dch ln men.
Cch 2 gi th o nng 1 ln, khi thy nng dch ln men gim 90Bx th ta
chuyn bt sang thng th 2 mt lng dch ln men bng 30% th tch thng, nh
vy lng dch ln men trong thng 1 cn 40% th tch thng, thng 2 c lng dch
ln men 30% th tch thng, tip ta bm vo thng 1 lng dch r ng 12140Bx
khong 20% th tch thng v bm vo thng th 2 khong lng dch r ng
12140Bx khong 30% th tch thng. Nh vy lng dch ln men trong c hai thng
lc ny u 60% so vi th tch thng.
Kim tra nhit v nng dch ln men trong cc thng, khng ch nhit
trong thng vo khong 30320C. Khi thy nng dch nm men trong thng cn
90Bx th bm dch ng c 30350Bx vo cho ti khi y thng theo quy nh.
Sau khi chuyn ht dch r ng vo th tin hnh o nng c 2 gi o 1 ln,
khi thy kt qu 2 ln o khng thay i th kt thc qu trnh ln men.
+ Ln men lin tc (tng t nh ln men lin tc t dch ng ha tinh bt)
2.4.2.4. Chng ct v tinh ch ethanol
Chng ct l qu trnh tch ethanol v cc tp cht d bay hi khi dm chn. Kt
qu ta nhn c ethanol th hay cn th. Tinh ch l qu trnh tch tp cht khi
ethanol th v nng cao nng ethanol. Sn phm thu c gi l ethanol tinh ch c
nng trong khong 95,596,5%V.
a) Chng ct ethanol
* C s l thuyt v chng ct ethanol
Dm chn bao gm cc cht d bay hi nh: ethanol, ester, aldehyd v mt s
alcohol c s carbon > 2, cc alcohol ny hay gi l ru bc cao hay du fusel, du
kht. Ngoi cc cht k trn, trong dm chn cn cha tinh bt, dextrin, protid, acid
hu c v cht khong. Tuy l hn hp nhiu cu t nhng trong thnh phn ca dm
chn cha ch yu l ethanolv nc, v th khi nghin cu ngi ta xem dm chn
nh hn hp hai cu t.
Khi nghin cu v chng ct hn hp ru-nc, Conovalov v Vrepski a ra
cc nh lut sau:
nh lut 1: thit lp quan h gia thnh phn pha lng v pha hi. trng thi
cn bng cht lng, cu t d bay hi trong th hi lun lun nhiu hn trong th lng.
Nu ta thm cu t d bay hi vo trong dung dch th iu s dn n lm tng
bay hi ca hn hp, ngha l lm gim nhit si ca dung dch p sut cho.
Tuy nhin, bay hi ca hn hp ch tng theo nng ru trong pha lng ti C%.
Sau nu tip tc thm ru vo pha lng th bay hi khng tng na m s gim
i.
288

Nh vy nh lut I ch ng trong khong 0%C%. Trong khong t C%100%

nng ru trong pha hi li nh hn trong pha lng. im a nm trn ng cong
p sut hi bo ha gi l im cc i - ng vi nng ru l 95,57% khi lng
(97,2% th tch; 89,41% phn t).
nh lut II: Trn ng cong p sut hi bo ha, a l im si chung ca hn
hp ru - nc, ti thnh phn ru trong pha hi v pha lng bng nhau. C l
nng ca hn hp ng ph khi chng ct ca p sut thng (p = 760mmHg) hn
hp ny c nhit si 78,150C. Nng ru bng 97,2%V. Nh vy chng ct v
tinh ch p sut kh quyn, ch c th nhn c ethanol c nng 97,2%V.
Hn hp ru - nc khi si, trng thi cn bng pha, th mi thnh phn pha
lng nht nh s cho tng ng mt thnh phn pha hi nht nh v c mt nhit
si nht nh.
Da vo s cn bng thnh phn ru th hi v th lng, ngi ta v c
th biu din s cn bng pha th hin hnh 6.23.

Hnh 6.23. ng cn bng lng - hi ca h 2 cu t ru - nc

Xt th T-X-Y (nhit -thnh phn pha hi-thnh phn pha lng) ca hn
hp 2 cu t c nhit si khc nhau.
Xt mt dung dch S c cu t d bay hi l xs. Ta nng nhit ca dung dch
n nhit T1, lc ny dung dch s phn thnh 2 pha: lng v hi. Trong pha lng,
cu t c nng X1, trong pha hi nng cu t d bay hi cn bng vi pha lng
l Y1 (Y1 > X1).
Nu nhit ca pha hi h xung T2 th mt phn hi c ngng t li. Pha
lng c nng cu t d bay hi l X2 > X1 cn pha hi c nng cn bng vi pha
lng lc ny l Y2 > Y1. Tip tc h nhit ca pha hi th mt phn hi ngng t
thnh lng. Nng cu t d bay hi trong pha lng l X3 > X2 cn pha hi c nng
cu t d bay hi l Y3 > Y2. C tip tc nh vy th dn dn trong pha hi lng
cu t d bay hi cng tng v n lc no , trong pha hi hu nh ch c cu t d
bay hi nguyn cht.
* Qu trnh chng ct dm chn: Dm chn l mt hn hp rt phc tp, gm
nhiu thnh phn, trong c cht rn l lng khng ha tan, cht ha tan, ru, nc
v cc tp cht bay hi khc. Thnh phn cc cht trong dm chn thay i rt nhiu,
ph thuc vo nguyn liu sn xut, qu trnh cng ngh. Hm lng ethanoltrong
dm chn dao ng trong khong kh ln, t 610%V. Qu trnh chng ct dm chn
289

c thc hin theo s hnh 6.24.

Hnh 6.24. S h thng chng ct ethanol

A. Thp th; B. B tch CO2; C. Thit b gia nhit hi lu; D. Thit b ngng t-lm lnh
1. ng dn dm chn; 2. ng dn hi t; 3. ng dn b thi; 4. ng dn hi ru th;
5. ng dn ru th hi lu; 6. ng hi ru th vo thit b D; 7. ng dn ethanol th.

Dm chn t b cha theo ng ng (1) i qua thit b gia nhit v hi lu (C),

y xy ra qu trnh trao i nhit gia dm chn v hi ru th bc ln t thp th
(A) theo ng (4). Dm chn c gia nhit ti nhit 75800C v qua b phn tch
bt (kh CO2) (B) ri chy vo thp th. thit b gia nhit hi lu (C), mt phn ru
v cc cht c nhit si cao b ngng t v c hi lu v nh thp th theo ng
(5).
Hi nng cung cp cho thp th c a vo ngn di y thp. Hi nng bc
ln gp dm chn t trn xung, xy ra qu trnh trao i nhit v chuyn khi trn cc
a ca thp.
Cc cu t d bay hi c trong dm chn nh ru, aldehyde, acid, ester v mt
s tp cht khc cng vi nc c tch ra khi dung dch v bay ln nh thp. Hi
ru th ny theo ng dn (4) qua thit b gia nhit hi lu, mt phn s c ngng
t v hi lu v thp cn phn ln tip tc theo ng (6) vo thit b ngng t lm lnh
(D). thit b (D) hu nh ton b hi ethanol th c ngng t thnh ethanol th
ri theo ng dn (7) ti thp trung gian. Cc phn t khng ngng t thit b ny
c x ra ngoi di dng kh thi.
B y thp c x ra ngoi qua b phn tho b ri theo ng (3) ra ngoi.
* Nhng yu t nh hng ti qu trnh lm vic ca thp th
- Nng ru trong dm chn: Nng ru trong dm chn thay i s lm
cho nhit si ca dm chn thay i, dn n d lm ph v cn bng nhit trong
thp khi lm vic. Khi nng ru trong dm chn vo thp thp s lm cho nhit
nh thp tng ln, nng sut ca thp s gim xung. Khi tng ru trong dm chn
290

vo thp th nhit ca nh thp gim. V vy, cn phi khng ch nng ru

trong dm chn n nh ( 6%V).
- Nhit ca dm chn khi vo thp: Dm chn trc khi vo thp phi c gia
nhit, nng nhit ca dm chn ln gn nhit si ca dung dch. Nu nhit si
ca dm chn tng ln qu cao s gy ra hin tng bc hi ngay trong ng dn dm,
gy tr lc cho qu trnh vn chuyn dm vo thp, c khi dm khng vo c.
Ngc li nu nhit dm chn vo thp qu thp s, d gy ra hin tng ru st
theo b qu quy nh. V vy, trn ng ng dn dm chn vo thp, ngi ta thng
b tr thm b phn gia nhit ph gia nhit dm chn khi cn thit. Nhit dm
chn vo thp 75800C
- Lu lng dm chn vo thp: Lu lng dm chn vo thp qu nhiu hay qu
t u nh hng khng tt ti qu trnh lm vic ca thp. Nu lu lng dm chn
vo thp qu t trong khi hi nng cung cp cho y thp vn bnh thng th s lm
cho dm b hm ln qu nng khi i qua b gia nhit hi lu. Nu hin tng ny xy
ra trong mt thi gian di (khong 1520 pht) th dm chn trong ng ca b gia nhit
s t si v sinh hi ngay trong ng li lm cn tr lng dm xung thp tip theo.
Nu lu lng dm chn vo thp qu nhiu trong khi ch cp hi nng y thp
bnh thng th s khng bc ht ethanol th ln nh thp, ru st theo b tng ln
v c th dn n tnh trng y thp ngp dm. m bo dm chn vo thp mt
cch n nh, ngi ta dng bm a dm chn vo thng cha trn cao (thng cao v)
ri cho dm t chy vo thp. Trn ng ng dn dm chn, ngi ta cn lp thm
cc thit b iu chnh lu lng, nhit . . .
- Kh bt CO2 trong dm chn: Bt trong dm chn ch yu l kh CO2 v mt s
acid bay hi khc do qu trnh ln men to thnh. Kh CO2 v cc kh khc vo thp
lm bin i p sut trong thp th lm cho thp lm vic khng n nh. V vy cn
c thit b kh CO2 trong dm chn sau khi gia nhit v trc khi vo thp.
- Ch cp hi nhit vo thp: Thp th lm vic ch cp sao cho p lc
y thp nm trong khong 0,120,15atm (tng ng vi nhit y thp
1021050C). Trn thc t t c iu kin trn th van cp hi phi m sao cho
ng h p lc sau van c p sut tuyt i vo khong 1,51,6atm l c. bo
m hi vo y thp n nh, ngi ta lp mt b phn t iu chnh.
- Tho b (nc thi): Thp lm vic theo ch lin tc: dm chn vo lin tc,
b tho ra cng lin tc v cn bng. thc hin c yu cu ny, hu ht cc nh
my ru dng h thng tho b t ng.
b) Tinh ch ethanol
* Tp cht trong ethanol th: Ethanol nhn c sau khi chng ct cn cha
nhiu tp cht (trn 50 cht), c cu to v tnh cht khc nhau. Trong gm cc
nhm cht nh: aldehyd, ester, alcohol cao phn t v cc acid hu c. Hm lng
chung ca cc tp cht t khng qu 0,5% so vi khi lng ethanol.
Hm lng cc ru cao phn t cng rt khc nhau nhng ch yu l ru
amylic, isobutylic. Mt s cc tp cht mang tnh cht c th ca nguyn liu. V d
ethanol nhn c t mt r t cha furfurol nhng li cha cc tp cht gy mi ma,
nht l ethanol nhn c t mt r mi sn xut. Ngi ta cho rng mi ny l do cc
hp cht cha nit hoc ester ca acid butyric. Ethanol tinh bt thng cha furfurol
v cc tp cht gy v ng, l cc terpen.
Theo quan im tinh ch ethanol, ngi ta chia tp cht thnh 3 loi:
291

- Tp cht u: L cc cht d bay hi hn ethanol nng bt k, ngha l h

s bay hi cao hn h s bay hi ca ru. Cc cht c nhit si thp hn nhit
si ca ethanol gm: acetaldehyd, methyl acetat, ethyl formiat, aldehyd butyric.
- Tp cht cui: gm cc alcol cao phn t nh amylic, isoamylic, isobutylic,
propylic, isopropylic. khu vc nng ca ethanolthp, bay hi ca tp cht cui
c th nhiu hn so vi ethanol. Tp cht cui in hnh nht l acid acetic, v rng
bay hi ca n km hn ethanol tt c mi nng .
- Tp cht trung gian: C hai tnh cht va c th l tp cht u va c th l tp
cht cui. nng cao ca ethanol, n l tp cht cui. nng ethanol thp
chng c th tr thnh tp cht u. l cc cht ethyl isobutyrat, ethyl isovalerat,
isoamyl v isoamyl acetat.
Cch phn loi nh trn ch c tnh cht tng i v quy c, v tnh cht ca
tp cht c th thay i ty theo nng ethanol c trong thp. bay hi ca cc tp
cht ph thuc vo nng ethanol trong dung dch.
c tnh v hm lng tp cht c trong ethanol th ph thuc vo loi nguyn
liu v cht lng nguyn liu. Ph thuc vo phng php sn xut v thit b cng
ngh c bit l thit b chng ct tinh ch. Ethanol th sn xut t r ng c cht
lng km hn sn xut t cc ht cc.
* L thuyt tinh ch ethanol: C s ca qu trnh tinh ch l da vo bay hi
tng i ca cc cu t khc nhau trong hn hp. Nu hm lng tp cht khng ln,
ta c th gi thuyt rng bay hi ca tp cht ny khng ph thuc vo s c mt
ca cc tp cht khc. Trn gi thuyt , ta c th nghin cu c s vn chuyn
tng loi tp cht trong thp tinh ch v bit c s phn b ca chng theo chiu
cao ca thp.
Qu trnh tinh ch ethanol thc cht l mt qu trnh tch phn on cc tp cht
v ru c nhit khc si nhau. Ethanol th vo thp c cp nhit s bc hi v
chuyn ng i ln, qua cc a ca thp. Cng ln cao, nhit cng gim. Khi hi
chuyn ng qua cc a ca thp gp cht lng t trn i xung, cc cu t c nhit
si cao s ngng t, cu t c nhit si thp c b sung thm. Cui cng,
trn nh thp ch yu l cu t c nhit si thp, hi c qua thit b lm lnh
- ngng t, mt phn cht lng ngng t cho tr li (hi lu) thp.
Ngc li, cht lng trong thp, i t trn xung gp hi bc ln c nhit cao
hn, mt phn cu t c nhit si thp c bc hi do nng cu t kh bay
hi trong cht lng cng xung gn y thp cng tng. y thp gn nh ch cn
cu t kh bay hi (nhit si cao).
T , ta ly c cc cu t c nhit si khc nhau ng vi cc a khc
nhau ca thp v tinh ch c ethanol c cht lng theo yu cu.
* Tin hnh tinh ch ethanol: tinh ch ethanol th, s dng h thng 1, 2, 3
hoc 4 thp vi ch lm vic gin on, bn lin tc hoc lin tc. H thng tinh
ch 2 thp c trnh by hnh 6.25.
Nguyn tc hot ng: Ethanol th vo thp trung gian ti a tip liu (1), cn
hi nng c a vo thp trung gian ngn y. Nhit y thp trung gian khong
87880C, nhit ny cc tp cht u c nhit si thp hn ru v mt t
ethanol i ln pha trn nh thp. Trong qu trnh i ln, hi ny b cc m chp trn
cc a chn li nn phi sc qua lp cht lng trn mi a. Ethanolc nhit si cao
hn nn b ngng t nhiu hn v chy xung y thp, cn tp cht u tip tc i ln
292

nh thp.
Nh vy hi ra khi nh thp ch yu l tp cht u v rt t ethanol, hi ny i
qua hai thit b ngng t lm lnh (3). Cht lng ngng t t hai thit b (3) ny ch
yu c hi lu v nh thp trung gian, ch mt lng nht nh thit b ngng t
lm lnh (3) th hai c ly ra ngoi, ch yu cha tp cht u nn cn gi ethanol
u. Cht lng y thp trung gian ch yu l ethanol v tp cht cui theo ng
ng sang thp tinh ch (2). Ti thp tinh ch, hi c cp vo y thp. Ethanol th
( tch tp cht u) nhn nhit v bc hi i ln nh thp. Hi bc ln ch yu l
ethanol cng vi mt lng hi nc v tp cht cui. Khi hi ny sc qua lp cht
lng trn cc a th mt phn hi b ngng t li, ch yu l nc v cc tp cht cui.
Nh vy qua mi a, thnh phn ethanol trong hi cng tng ln. Hi i ra t nh
thp tinh ch c dn qua 2 bnh ngng t v lm lnh (4) cht lng ngng t c
hi lu v nh thp, ngn trn cng.

Hnh 6.25. S h thng tinh ch 2 thp

1. Thp trung gian (tch tp cht u); 2. Thp tinh ch (tch tp cht cui v nng cao ethanol);
3. Bnh ngng t v hi lu thp trung gian; 4. Bnh ngng t v hi lu thp tinh ch;
5. Bnh lm ngui sn phm tinh ch; 6. Bnh lm ngui sn phm u;
7. B phn kim tra cht lng; 8. Bnh ngng t, lm lnh du fusel th hi;
9. Thit b phn ly du fusel; 10. Bnh lm ngui du fusel th lng.

Ethanol thnh phm c ly ra ngn s 1, s 2 (tnh t nh), nhit vng

ly sn phm 80840C. Ethanol ly ra cho vo bnh lm lnh sn phm (5) ri qua b
phn kim tra (7), sau dn v thng cha.
Du fusel c ly ra th lng ln th hi. Du fusel t thp tinh ch c dn
qua b phn ngng t lm lnh (8) ri qua b phn phn li (9) du fusel c tch ra
cho vo bnh cha. Hn hp nc v ru c cho tr li thp hoc b dm ct
li. Nc thi (b) y thp tinh ch c tho ra ngoi qua b tho b t ng.
* Cc yu t nh hng ti hot ng ca thp tinh ch ethanol: Ngoi nhng
yu t tng t i vi qu trnh chng ct nh: ch np nguyn liu vo thp,
nng ru th, cht lng ru th, ch tho b (nc thi), ch cp nhit
293

v.v... th cc yu t sau y cng c nh hng ln n cht lng ethanol tinh ch:

- Hi lu sn phm: Vi cng trang thit b v iu kin cng ngh nh nhau
nhng ch hi lu sn phm khc nhau s cho ra sn phm vi cht lng khc
nhau. Hi lu cng nhiu ln, nng ethanol thnh phm cng cao, tp cht cng
gim, nht l tp cht cui. i vi tp cht u cn ph thuc vo ch gi nhit
cc bnh ngng t, lm lnh v hi lu. Ring i vi thp trung gian (cn gi l thp
aldehyd, thp lm sch tp cht u) th ch s hi lu gp 1520 ln so vi thp tinh
ch. Thp tinh ch ch s hi lu 35. Ch s hi lu cng cao th nng sut thit b
cng gim. Trong qu trnh tinh ch cn tng lng hi lu khi cht lng ca ethanol
sn phm khng t yu cu, thp ang ht ethanol. Nu thp b ngpethanol y th
ta gim bt lng hi lu.
- Ch ly sn phm: Ty theo h thng thit b tinh ch lm vic gin on,
bn lin tc hoc lin tc m c ch ly sn phm tng ng. Tuy nhin, d h
thng thp lm vic ch no lng sn phm ly ra phi cn i vi lng ru
cung cp vo thp. Nu sn phm ly ra nhiu trong mt thi gian ngn th s lm cho
ch lm vic ca h thng thp b ri lon, nh hng xu n cht lng sn phm
v phi tn mt thi gian di mi khi phc li nh c. Hin tng ph bin thng
xy ra khi ly sn phm qu lng quy nh lm nhit nh thp tng ln, cc tp
cht cui bc hi nhiu hn v theo ethanolln nh thp v tn ti trong sn phm.
- Ch ly du fusel: Du fusel c ly ra t thp tinh ch c hai dng hi v
lng. Trong ly th hi l ch yu. Du fusel th hi tp trung trong thp tinh ch
vng c nhit 95970C, ng vi nng ru l 1520%V. Du fusel th lng
tp trung ti vng c nhit 85860C ng vi nng ethanol 4550%V. Ti cc
vng ni trn ngi ta b tr cc ng dn du fusel ra. Du fusel d th hi hay lng
th khi ra khi thp tinh ch u qua b phn ngng t ri phn ly tch du ring cn
ethanolc quay tr li thp tinh ch hoc cho vo b cha dm, t l du fusel ly ra
thng 0,20,4% so vi tng s ethanol ct c.
- Ch ly sn phm u: Sn phm u cn gi l ethanol u thng c
ly ra vo khong 35%V so vi tng s ethanol thnh phm. C trng hp ethanol
ly ra cao hn 5%V nhng cht lng ethanol thnh phm vn khng tt. Ngc li
nu iu chnh, khng ch tt nhit bnh ngng t, lm lnh ca thp trung gian v
thp tinh ch th lng ethanol ly ra 23%V nhng cht lng thnh phm vn t.
Ethanol u c ly ra bnh ngng t, lm lnh cui cng ca mi thp, nhit
thch hp vo khong 45500C. Nu nhit thp qu, lng ethanol ly ra s nhiu,
nu nhit cao qu lng ethanol u ly ra t, mt mt do bay hi ra ngoi. C hai
trng hp u khng tt.
2.4.3. Yu cu cht lng ethanol
- Nng ethanol, %V 20 0C
: > 95,6.
- Hm lng aldehyd, mg aldehyd acetic/1 lt ethanol khng nc
: < 10.
- Hm lng ester, mg ethyl acetate/1 lt ethanol khng nc)
: < 40.
- Hm lng acid, mg acid acetic/1 lt ethanol khng nc
: <10.
- Hm lng du fusel, mg/1 lt ethanol khng nc
: < 30.
- Furfurol
: khng c c.
- Thi gian oxy ho, pht
: < 30.
- Cht kh cn li sau un
: < 15mg/l.
294

- tinh khit (th trong mi trng H2SO4 m c)

: Khng mu.
- Cm quan: Ethanol trong sut; ho tan trong nc khng vn c; c mi
ethanol c trng, khng c mi l.
3. CNG NGH SN XUT RU VANG NHO
3.1. Gii thiu chung v ru vang nho
Ru vang vn c ngun gc t qu nho nn c tn gi l wine, ngy nay
ngi ta m rng ngha ru vang l ru khng chng ct t cc loi qu. Trn th
gii, phn ln ru vang c ch bin t qu nho. Ngoi ra cn c th ch bin ru
vang t nhiu loi qu nh: da, du, m
Ru vang nho l loi ung ln men t qu nho. Khi qu trnh ln men kt
thc, ngi ta khng chng ct m lng trong t nhin, gn lc v hon thin sn
phm. Ru vang nho c c im: ethanol thp, gi tr dinh dng cao, khng c
ha cht c hi...
Sn xut vang nho da trn c s cc qu trnh sinh ha xy ra trong qu trnh
ln men dch qu nho di tc dng ca h enzyme ca nm men. Hin nay c hai
phng php ln men vang c bn: ln men t nhin v ln men nh cc chng nm
men thun khit.
Phng php sn xut ru vang t chng thun khit c rt nhiu trin vng:
Thi gian ln men nhanh, qu trnh ln men khng b dng na chng, hm lng
ng trong dch qu c ln men trit , nng ethanol thu c trong vang cao
hn ln men t nhin, vang sng mu hn, hng v tinh khit hn.
Theo mu sc ca ging nho ngi ta chia ru vang nho ra vang trng v vang
; Theo cng ngh sn phm vang nho gm hai nhm chnh: Nhm ru vang khng
c gas v nhm ru vang c gas.
Nhm ru vang khng c gas bao gm nhm ru vang ph thng (khng b
sung ethanolvo) v nhm ru vang cao (c b sung ethanol vo). Nhm ru
vang ph thng bao gm vang kh (ln men cn kit, hm lng ethanol 914%V,
ng st khng qu 0,3%) v vang bn ngt (hm lng ethanol 912%V, ng st
38%). Nhm ru vang cao bao gm vang nng (hm lng ethanol 1720%V)
v vang khai v (hm lng ethanol 1217%V v hm lng ng cao t 535%).
Nhm ru vang c gas bao gm ru vang c gas t nhin v ru vang c gas
nhn to (do np CO2 vo sn phm). Ru vang c gas t nhin c thc hin qu
trnh ln men ph thng kn v iu kin ln men thch hp gi li CO2 cho sn
phm.
3.2. Nguyn liu sn xut ru vang nho
3.2.1. Nho
a) Gii thiu chung v nho
Cy nho, tn khoa hc l Vitisvinifera, thuc h Nho (Ampelidaceae). Nho l loi
cy c con ngi trng t thi tin s. Hin nay, c trn 7000 ging nho khc
nhau, ang c trng nhiu nc trn th gii. Qu nho hnh cu hoc van. Qu c
mu sc khc nhau khi cn non c mu xanh, khi ln v chn qu c mu tu thuc
vo c im ca ging.
Nho c th chia lm 2 nhm c bn l: Nho trng (tri nho khi chn v khng c
mu hoc mu vng lc nht) v nho (tri nho khi chn c mu - tm nhng
mc khc nhau.
295

Qu nho c cha ng glucose (ng nho), saccharose, cc acid hu c, cc

loi vitamin C, B1, B2. Qu nho c th s dng dng ti hoc c th lm nguyn
liu ch bin ru vang, nc qu nho, nho kh.
Nho c trng nhiu nc trn th gii. Din tch trng ln 10 triu ha. Sn
lng hng nm trn th gii 60 triu tn qu. Nng sut bnh qun ca th gii l 6
tn qu/ha. Nhng ni thm canh c th t 89 tn qu/ha.
Vit Nam, nho c trng nhiu vng Nha H (Ninh Thun). Mt s tnh
min ng Nam B cng c trng nhng khng tp trung. Cc ging nho hin nay
ang trng nc ta nhp ni t Thailand, Php v mt s nc khc.
Kh nng thch nghi vi iu kin kh hu th nhng ca cy nho rt cao. N c
th ph hp vi tt c cc loi t. Nho trng lng chng i s cho cc loi ru
vang c cht lng cao. Vit Nam ch c Ninh Thun c nh gi l vng trng
nho tim nng dng cho sn xut vang.
b) Cu trc v thnh phn ha hc ca nho
* Cu trc: Theo Navarre (1994) th thnh phn ca mt chm nho gm c:
cung (25%), v (711%), ht nho (26%) v tht nho (8085%).
- Cung: Thnh phn ha hc ca cung gm: nc, tanin, cellulose, cc cht
khong... Cc cht tanin trong cung khng c li cho sn phm. Ngi ta thng tch
mt phn cung nho ra khi dch nho trc khi ln men ru vang.
- V: Thnh phn quan trong ca v l pectin, cht mu v cht cht. Thnh phn
cht mu nho xanh ch yu l flavones v nho l anthocyanes v flavones.
- Ht: Ht nho c cha tanin v du. C hai thnh phn ny u nh hng xu
n cht lng ca cm quan ca ru vang nho.
- Tht nho: Tht nho l phn quan trng cung cp cht chit cho nc nho. Tht
nho gm c nc, ng, cc acid hu c, khong, cc hp cht cha nit...
* Thnh phn ho hc ca qu nho: Nho rt giu dinh dng bao gm: nc,
ng, cc hp cht cha nit, glucid Ngoi ra nho cn cha nhiu cht khong v
vitamin.
- ng: Mt lt nc nho c khong 200250g ng, thnh phn ch yu l
glucose v fructose. Ngoi ra trong nc nho cn cha ng pentose, galactose,
methyl pentose...
- Acid hu c: 90% hm lng acid hu c trong nho l acid tartatic v acid
malic. Phn cn li l acid citric, acid cetonic, acid phenilic...
- Polyphenol: Polyphenol trong nho c chia lm hai nhm: hp cht mu v
hp cht khng mu. Hp cht mu gm c anthocyanes v flavones v hp cht
khng mu gm phenolmonomer, polyphenol ngng t v tanin.
Thnh phn ha hc trung bnh c trnh by bng 6.5.
Bng 6.5. Thnh phn ho hc trung bnh ca 100g nho
Thnh phn
Nc
Hp cht cha nit
ng
Cellulose
Tro

Hm lng
93,6
0,4
3,1
2,4
0,5

Thnh phn
St
Calcium
Caroten
Vitamin B1
Vitamin B2
296

Hm lng
1,4mg%
40mg%
15mg%
0,05mg%
0,04mg%

Thnh phn
Hm lng
Thnh phn
Hm lng
Phospho
21mg%
Vitamin PP
0,3mg%
Vitamin C
45mg%
3.2.2. ng
ng c b sung vo trong sn xut ru vang nho khi nng ng trong
dch nho cha t yu cu. Cc nh sn xut thng b sung ng dng syrup vo
dch nho. Ph bin l dng ng saccharose. Tuy nhin mt s quc gia khng cho
php b sung ng vo dch nho. Khi tng nng ng trong dch nho cc
nh sn xut s b sung dch nho c c vo mi trng trc khi ln men.
3.2.3. Cc hp cht cha nit
Ty theo quy nh ca mi quc gia m ngun nit b sung vo dch nho cho
nm men pht trin c th thay i. Thng dng nht l (NH4)2HPO4, (NH4)2SO4 hoc
urea
3.3. Nm men vang
3.3.1. Yu cu i vi nm men vang
Theo tc gi Schandel, nm men vang cn t nhng yu cu sau:
- Kh nng ln men cao. Nhng chng ny iu kin ti u cn t 1820%V
ethanol.
- Chu c nhit thp. Nhng nm men ca nhm ny cn c kh nng ln
men nhit 4100C v tch ly trong mi trng trong thi gian ngn phi c
812%V ethanol.
- Nhng nm men c sulfit ha: Gm nhng chng c th bt u v hon
thnh qu trnh ln men pH rt thp.
- Bn vng vi ethanol. Nhng chng ny c th gy nn s ln men mi trong
mi trng c sn 812%V, trong ta c cho thm ng. y gm nhng
chng ln men th i vi cc loi ru c bt.
- Bn vng i vi nng ng cao. Nhng nm men ny c th ln men
c khi dch ln men nng ng trn 30% v tch ly c trong mi trng
1013%V ethanol.
3.3.2. Cc chng nm men dng trong sn xut vang nho
Trong sn xut vang thng s dng nm men ca loi Saccharomyces vini v
Sacharomyces oviformis.
a) Saccharomyces vini (hnh 6.26)
y l tn gi ph bin hin nay, trc y ngi ta gi l Saccharomyces vini
Meyer hay Saccharomyces ellipsoideus cn theo Lodder l Saccharomyces cerevisiae
Hansen.
Nm men ny ph bin trong nc qu chim 80% tng s Saccharomyces. Nm
men vang phn ln c dng hnh cu, oval hoc elip, phn t hn c dng hnh elip ko
di. iu kin thch hp, nm men vang sinh sn bng cch ny chi, nhng trong
iu kin khng thun li, chng c th sinh sn bng bo t. Kh nng sinh sn ca
nm men v hot lc enzyme ca nm men ph thuc nhiu iu kin nhit . Vic
bo qun nm men trong phng th nghin dn n mt dn kh nng hnh thnh bo
t ca chng. Nhng nm men nh vy s phc hi kh nng to bo t nu ta t
nhng t bo tr trong mi trng dch ng thch hp. Kh nng to bo t ca loi
297

ny ph thuc nhiu vo nhit . Nhit ti u l 250C, t0max=31,50C v t0min= 7,50C

vi thi gian tng ng l 2136h v 11 ngy.

Hnh 6.26. Saccharomyces vini

Nhng nang bo t thng c dng hnh cu vi kch thc t 24m. Chng
c hnh thnh khng cn s trng dnh, tc l n tnh. S trng dnh ch xy ra sau
khi bo t ny chi.
Cc nm men ca loi ny c th s dng c cc loi ng nh: glucose,
fructose, manose, galactose, maltose, saccharose v 1/3 raffinose. Nhng nm men ny
khng s sng c dextrin, lactose v arabinose.
S phn b ca cc chng nm men vang ny rt rng ri trong t nhin. Ta
thng gp chng trn cc loi tri cy chn, c bit l trn nhng chm nho chn.
Sau khi ch xt v p nc nho trong mi trng ny, s nm men Sac. vini c mt
khng nhiu so vi nhng vi sinh vt di khc (nh nm mc, nm men di, vi khun
di). Tuy vy, khi xy ra qu trnh ln men vang t nhin trong nc qu th nm
men loi ny s vt nhanh hn so vi nhng vi sinh vt di khc, nht l giai on
kt thc qu trnh ln men. Nh vy khng c ngha l trong sn xut vang ta ch dng
mt phng php ln men vang t nhin. Kh nng ny ca nhm nm men ln men
vang ni ln rng chng c th thch nghi vi iu kin sn xut vang. Trong iu kin
nh vy, chng c kh nng ch ng tt vi nhng sn phm trao i cht ca nhng
vi sinh vt di - k c nhng sn phm hot ng sng ca bn thn chng.
c bit nm men vang c kh nng chu ng tt vi ethanol. Ethanol l sn
phm do hot ng ca bn thn nm men to ra. i vi vi sinh vt di trong vang th
ch c mt loi vi khun lactic tn ti v pht trin trong iu kin 20%V ethanol. y
cng chnh l nguyn nhn gy h hng mt s loi vang. Phn ln vi sinh vt di
khc khng chu ng c ethanol nn trong qu trnh ln men, s lng nm men
vang vt xa nhng vi sinh vt di. Ngoi ra CO2 hnh thnh cng gy c ch vi sinh
vt di mnh hn so vi nm men vang.
Mi trng t nhin m nm men vang thch l loi nc tri cy, trong thnh
phn nc tri cy khng c maltose. Tuy vy, nh trn ni, nm men vang vn c
kh nng ln men ng maltose. Theo Kudriavzev, nm men Sac. vini v Sac.
cereviciae tc dng nh nhau i vi maltose. Kh nng hnh thnh enzyme nm
men vang khng n nh,. trong mi trng khng c maltose, chng khng to c
enzyme maltase. Ch c mt vi ni to c maltase n nh.
Mc d nhng nm men ca hai loi Sac. vini v Sac. cereviciae u tc dng
nh nhau ln maltose, song ngy nay, trong sn xut ru vang khng dng nm men
bia v trong bia khng dng nm men vang. phn bit r hai loi ny ta cn c trn
kh nng tc dng ca chng i vi dextrin: Nm men Sac. cereviciae ln men c
dextrin nhng Sac. ellipsoideus khng ln men c dextrin. Nu ta cho c hai loi
298

nm men pht trin trong mi trng dch ng ln men th Sac. cereviciae s vt

hn Sac. vini v nu cng trong dch nc qu th ngc li Sac. vini s vt hn Sac.
cereviciae. Nhng c im khc nhau ny cho thy chng l nhng loi nm men bit
lp v mt sinh hc. Nh vy nu coi Sac. cereviciae l mt phn nhnh ca Sac. vini
l khng c c s.
Nu nm men vang pht trin trong mi trng giu acid hu c th s thch nghi
chu ng c acid tartric hm lng cao. Trong khi nm men bia Sac.
cereviciae hoc Sac. carlbergensis khng chu c mi trng acid mnh. Kh nng
ny ca nm men vang gip ta c th gii thch c ti sao nu cng ri vo dch
nc tri cy th sau chng li vt hn cc vi sinh vt khc.
b) Sacharomyces oviformis
Ging ny c phn lp t dch nho ln men t nhin Thuy S. Trong ti liu,
tn ging ny c ghi vi cc t ng ngha: Sac. Cerevisiae var. alpinus steinor;
Sac. cerevisiae rasse blanchard lodder; Sac. ellipsoideus; Sac. oviformis var. bisporus
castelli.
V mt hnh thi ging ny khng c g khc bit vi cc ging ca
Sacharomyces.
Cc nm men ca loi ny c th s dng c cc loi ng nh: glucose,
fructose, manose, maltose, saccharose v 1/3 rafinose. Nhng nm men ny khng s
sng c dextrin, galactose, lactose v arabinose.
V mt sinh hc, nhng mi trng t nhin trong ta gp Sac. oviformis u
c thy hin din Sac. ellipsoideus. Thng thng, loi th nht t gp hn v s lng
so vi loi th hai do hin tng i khng gia cc loi vi sinh vt. Kudriavzev
chng minh l nu cy hn hp hai loi trn mi trng nc nho th sau 24 chu k
ging, Sac. ellipsoideus s vt ln hn nhm kia. Sac. oviformis pht trin tt trong
mi trng nc nho v c th to c n 18%V ethanol.

Hnh 6.27. Saccharomyces oviformis

Nhiu loi nm men Saccharomyces c c trng l pht trin trn b mt mi
trng ln men (vang, bia) v mt s loi to vng vng trn b mt; Mt s loi khc
to c mt lp vng trn b mt. Phn ln nhng loi ny c kh nng to ethanolch
t 510%V. Ngi ta chng minh c rng, nhng vng vang do cc nhm ging
candida (mycoderma), pichia... hoc vi khun to mng b mt.
c) Nm men gy vng ru vang
Trong mt s ti liu, nhm nm men ny c vit di cc tn ng ngha sau:
Mycoderma vini pasteur, Saccharomyces sp. frolov-bagreev, Sac. cheresanuschovienco v Babenco, Sac. ellipsoideus schanderl-saenco
V hnh thi, ging ny khng khc vi nhng loi ca Saccharomyces. Cng
tng t Sac. oviformis, khi pht trin trong mi trng dch nho ging ny c th
299

to ra 1819%V ethanol.
Ln u tin Frolov-Bagreev chng minh rng nhng nm men gy vng
thuc ging Saccharomyces to c bo t v gy ln men ru mnh trong mi
trng nc nho. Cng ln u tin ng chng minh c kh nng pht trin ca
chng trong mi trng nc nho l sau khi ln men lm cho mi trng c
vng. Du hiu bn ngoi ca nguyn nhn gy vng l Mycoderma vini. S khc nhau
gia ging nm men gy vng vang v ging Mycoderma vini l ch, ging nm
men th nht lm tng hng v ca vang, ging th hai lm gim cht lng ca n.
Khi nghin cu lp vng trn b mt vang cc tc gi thy rng, ngoi nhng nm men
ca ging Saccharomyces cn c mt nhng nm men to vng ca ging Pichia v
Hansenula nhng khng ng k.
Nhng im khc nhau gia Sac. ellipsoideus v nm men gy vng nh sau:
- Sac. ellipsoideus ln men c glactose cn nm men gy vng th khng.
- Gia Sac. ellipsoideus v nm men gy vng c s i khng v ging th hai
tri hn nhm th nht.
- Nm men gy vng c kh nng pht trin trn b mt vang c 1415%V
ethanol. Nhng ging khc khng phi tt c u c kh nng ny.
Kh nng c bit ny ca nm men gy vng ch thy trong mi trng sn
xut cn trong mi trng t nhin khng hin r, v mi trng ln men t nhin
khng t c nng ru cao nh vy. chng minh nhng loi nm men gy
vng v nm men Sac. oveformis l cng mt loi, ngi ta da vo kh nng s dng
ng ca chng. C hai u gp trong mi trng nc nho ln men t nhin. Nhng
nm men thun khit ca chng u c th pht trin tt nh nhau v to cng mt
lng ru nh nhau, gia hai loi khng c s i khng. Nhng c im ni ln
chng c cng thuc mt loi sinh hc. S khc nhau r rt gia chng l nm men
gy vng sau 23 ngy c th gy c mt lp vng mng r rt trn b mt. Lp
vng ny dn dn s tng ln, trong khi nm men Sac. oveformis ch thnh thong
mi to ra c mt lp vng xung quanh thng hoc to c lp vng mng nhng
phi mt vi tun.
Saenko, bng cch thay i cc iu kin nui cy thu c ni Heres 96-K
v Heres20-C, nhng ni ny c th to vng 17%V ethanol. Vic to vng trn b
mt ca vang l du hiu ca s chuyn qu giai on oxy ho ca nm men Heres.
giai on chng hnh thnh v tch t glucogen khng cn s c mt ca ng trong
mi trng.
Trong giai on oxy ho, nhng nm men gy vng (Heres) l nguyn nhn ca
s bin i sinh ho v thnh phn ca ru vang to nhng sn phm mi tham
gia vo s hnh thnh mi v, hng thm mi ca vang.
Nhng bin i sinh ho ko theo s gim dn khi lng ca mt s cht ng
thi tng thm khi lng cc cht khc trong ru vang. S gim dn ca ethanoll
d thy nht. Chng chuyn ho v dng acetaldehyde. y l giai on quan trng
nht trong qu trnh hnh thnh vng ca vang (cn gi l heres ho). Nhng nm men
Heres ny cng c th oxy ho nhng ru bc cao.
S pht trin ca lp vng do nm men Heres gy nn s dn n lm gim hm
lng nit ni chung, trong gm c mt s acid amin. Chng dng nhng ngun
nit ny xy dng nguyn sinh cht t bo. Theo Saenko v Sacarova, thi im
lp vng trn b mt ln men pht trin mnh nht th hm lng nit amin trong vng
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30 ngy s gim t 63mg/l xung cn 34mg/l. Sau 120 ngy ch cn 19,7mg/l, ng

thi chng c th s dng hon ton NH3. Theo nghin cu ca Vancil th nm men
sau 12 thng s dng hon ton asparagine, serine, glicine, valine, leucine, v phenyl
alanin, v theo ng, mt s acid amin nh alanine, lysine, arginine, methionin,
asparagine v glutamic acid cng ng vai tr nh cht sinh trng. Khi th nghim
dng cc mui amoni lm ngun cung cp nit duy nht th nhng nm men Heres
khng to c vng.
Nhng nm men Heres s lm gim cc cht sinh trng trong vang nh biotine,
meso-inoside, pantothenic acid v mui amid ca nicotinic acid, cht tro trong ru.
Kh nng hp ph cht st di dng sulfit st hoc poly-sulfit ca nm men l nguyn
nhn ca s gim hm lng st trong ru.
3.3.2. Cc yu t nh hng n hot ng ca nm men vang
a) nh hng ca nhit
Nhit l yu t quan trng bc nht i vi nm men ni chung v ln men
vang ni ring. Nhit c tc dng r rt n kh nng ln men v cht lng ca
ru vang. Ln men vang c thc hin nhit 10300C. Nhit ln men cao
qu trnh ln men xy ra mnh m nhng kt thc ln men khi hm lng ng st
cn li trong dch qu ln, lng ng ny d b vi khun lactic s dng to ra nhiu
acid lactic lm cho vang c v chua-nht kh chu. nhit thp v d 160C, nm
men vang hot ng chm v yu, v vy hm lng ng cn li trong mi trng
ln, v y chnh l mi trng tt cho vi sinh vt gy bnh ru vang hot ng.
Nhit ti u cho nm men vang l 25280C.
Nm men vang kh bn vng nhit thp: n c th sng trong bng nhiu
thng, thm ch nhit -1900C. Nm men vang rt nhy cm vi nhit cao, trong
mi trng lng nhit 40500C nm men hu nh ngng tr hot ng v sau
1,5h s b cht. nhit 60650C chng b cht sau 5 pht. Trong mi trng kh
(w = 13%) chng chu nhit tt hn, c th chu n 851050C. Nhit c th tng
ln 360C nm men vn hot ng bnh thng, song trn 360C nm men vang bt u
b c ch. nhit trn 360C th li rt thun li cho vi khun acetic hot ng. Do
trong sn xut ru vang cn khng ch khng cho nhit vt qu 360C.
b) nh hng ca oxy
Nm men vang c coi l vi sinh vt hiu kh ty tin. Trong iu kin c oxy
th hot ng sinh sn ca nm men mnh m hn, v vy lng sinh khi tng ln
nhanh v tr thnh sn phm ch yu ca qu trnh ln men. Ngc li trong iu kin
thiu hoc khng c mt ca oxy nm men s chuyn t h hp hiu kh sang ky kh,
khi sn phm trong mi trng ln men l ethanol l ch yu. Tuy nhin 2 kiu h
hp trn u c mi quan h chung vi ngun ng c trong mi trng. Qua thc t
sn xut cho thy: lng ng tiu hao cho kiu h hp hiu kh chim khong 1/5;
Tiu hao cho h hp ky kh l 4/5 (thc cht l ln men to ethanol).
c) nh hng ca nh sng
nh sng l yu t km hm hot ng ca nm men vang. c bit cc tia cc
tm trong nh sng s git cht t bo nm men. V vy qu trnh ln men cn trnh
nh sng.
d) nh hng ca hm lng ng
Qu trnh ln men vang xy ra nhanh, thun li khi hm lng ng trong nc
nho 1025%. Khi hm lng ng trong nc nho > 25% th qu trnh ln men bt
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u b chm li v khi hm lng ng > 35% th qu trnh ln men xy ra rt yu.

e) nh hng ca ethanol
Sn phm ch yu ca qu trnh ln men ky kh l ethanol. ethanolkm hm hot
ng sng ca t bo nm men, tuy nhin mc km hm khc nhau i vi cc
chng ni nm men khc nhau. V d, i vi Sac. ellipsoideus c th chu c
18%V ethanol, nhng Kl. Apiculata ch chu c 46%V ethanol. Kh nng chu
ethanolca nm mc, vi khun km hn nhiu so vi nm men. iu ny c ngha
ln trong sn xut, bi v khi qua trnh ln men ky kh xy ra ethanolhnh thnh trong
mi trng c tc dng km hm mnh m nm mc, vi khun (lun c i km trong
dch nho), v sau l c ch nm men di, ri nhng ng cho nm men vang
hot ng.
f) nh hng ca CO2
Hm lng CO2 hnh thnh trong qu trnh ln men thng hn ch mnh s sinh
sn ca nm men vang. Theo nghin cu ca Miuler-thurrau, khi hm lng CO2 trong
ru vang t 0,25% trng lng th vic sinh sn ca nm men b nh tr. Khi hm
lng CO2 trong ru vang t 1,5% trng lng th nm men khng cn sinh sn
c na.
3.4. Quy trnh cng ngh sn xut ru vang nho
3.4.1. S quy trnh cng ngh sn xut vang nho
sn xut vang nho c th s dng nho hoc nho trng. S quy trnh
cng ngh chung sn xut vang nho c th hin hnh 6.28.
Nho chn
Nghin, x dp, p
Nm men

Lng trong, sunfit ho

Nhn ging

Ln men
Tch cn
Tng tr
Lc
Chit rt chai

Ru vang
Hnh 6.28. Quy trnh cng ngh sn xut vang nho
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Sn xut vang nho t nho trng: c im cng ngh ring ca vang nho trng l
dch nc nho phi c tch ring ra khi phn xc (gm cung chm nho, cung tri
nho, ht nho v v qu nho), sau mi tin hnh ln men dch nho, nh vy vang
trng lun c mi, v v mu sc hi ha, tinh t hn vang , cng chnh v vy m
vang trng rt nhy vi mi v ngoi lai. Mt khc, nho trng lun c hiu sut ru
vang thp hn nho .
S quy trnh thit b sn xut vang nho trng c trnh by hnh 6.29.

Hnh 6.29. S quy trnh cng ngh sn xut vang nho trng
1. Xe vn chuyn nho chn;
2. B cha nguyn liu;
3. My x nho dng tr;
4. Bm vn chuyn;
5. Sulfit ha dch nho;

6. p tch nc nho;
7. Bn cha nc nho;
8. Bm vn chuyn;
9. Bn x l nc nho vi bentonit;
10. Bn lng trong nc nho;

11. Ln men nc nho lin tc;

12. Lng trong ru nho non;
13. Bn tr ru vang nho;
14. My p b thu hi dch nho;
15. Bn b sung ethanol khi ln
men ph.

Sn xut vang nho t nho : S khc nhau gia nho v nho trng l nho
hm lng sc t (anthocyanins) v v tht nho rt cao. ng thi hm lng cht
cht (polyphenol) trong v, cung cng ln hn nho trng 510 ln. V mt cng
ngh, cn c vo s khc bit ny a ra gii php ph hp cho tng loi nho.
sn xut vang c th tin hnh trch ly hoc khng trch ly cht mu v
cht cht. Cng ngh sn xut vang khng trch ly cht mu c trnh by hnh
6.30 v cng ngh sn xut vang trch ly cht mu c trnh by hnh 6.31.
3.4.2. Thuyt minh quy trnh
a) Tip nhn nguyn liu
Nho phi thu hoch ng thi v, thi im t chn k thut. Ti thi im
ny, tri nho phi c mt hm lng ng v acid theo mt t l cn i thch hp
303

cho mc ch sn xut vang nho. Trong qu trnh thu hi nho chn bao gi cng c mt
s chm qu b dp. m bo cho sn phm c cht lng cao, cn phi tch v x
l ring nhng qu loi ny.
Nho sau khi thu hoch phi c vn chuyn nhanh chng v nh my sn xut
ru vang. Khi tip nhn nguyn liu, tin hnh phn thnh cc loi: nho chn k
thut, nho cha chn ti, nho qu chn. Vic tip nhn theo ging rt quan trng v c
nhng ging nho cho cht lng thp. Mun c vang nho cht lng cao th cn phi
c ging nho cht lng cao.

Hnh 6.30. S cng ngh sn xut vang nho khng trch ly cht mu v cht cht
1. Xe vn chuyn nho chn;
2. B cha nguyn liu;
3. My lm dp ly tm;
4. Bm vn chuyn;

5. Sulfit ha dch nho;

6. Ln men;
7. Bn o trn dch nho;
8. Bm vn chuyn;

9. Tch ring dch nho ln men;

10. Bm vn chuyn;
11, 12. Bn tr v vang chn;
13. My p b thu ru vang nho.

Hnh 6.31 . S cng ngh sn xut vang nho trch ly cht mu v cht cht
1. Xe vn chuyn nho chn;
2. B cha nguyn liu;
3. My lm dp ly tm;
4. Bm vn chuyn;

5. Sulfit ha dch nho;

6. Trch ly cht mu v cht cht;
7, 12. Bm vn chuyn;
8. Bn cao v;

304

9. H thng bn ln men lin tc;

10, 11, 13. Cc bn tr ru vang;
14. My p tn thu dch nc nho.

Mi ging nho ring bit s cho mt sn phm vang c hng v ring bit v s
mang li nhng du hiu cm quan c trng. Trong trng hp dng kt hp hai hay
ba ging khc nhau a ra mt sn phm, c th sn phm khng cn gi c du
hiu cm quan c trng cho tng ging nho, song v mt hng v th c th hi ha
hn.
Nho sau khi tip nhn, cn phi ly mu, p tch nc nho v xc nh hm
lng ng, acid c trong nguyn liu.
b) Nghin, x dp, p
Nho sau khi c tip nhn cn nhanh chng a sang my x dp trnh ko
di thi gian lu gi ni tip nhn c th dn n tnh trng ln men t pht, nht l
vo nhng ngy tri nng. Tu thuc vo nguyn liu nho chn v sn phm thuc cht
lng loi no m ta chn phng php x dp tri nho thch hp.
Vi tri nho trng cn phi chn phng php nghin, x dp, p sao cho thu
c nhiu dch nho nht. Khi nghin, x dp nho trng cn phi lu : trnh ti a
vic bm qu nt cc cung chm nho v tri nho, khng lm dp ht nho, hn ch
vic gia tng cht cht trong dch nc nho v iu ny s lm gim cht lng sn
phm vang nho. Phn tht tri nho phi c x nhuyn v nh vy mi thu c nhiu
dch tri nho.
Sau khi x dp hoc p tri nho, dch nho cn phi c nhanh chng tch khi
phn b (cung, v, ht nho). Qu trnh phi tin hnh nhanh chng nhm ngn chn
s ln men t pht c th xy ra.
Vi nho hoc hn hp gia nho vi nho trng th khng cn tch b hoc
ch cn tch mt phn b.
c) Lng trong, sulfit ho
Vi nho trng dch nho mi p xong kh c bi nhng phn t b dp t cung,
v qu, ht V vy, bt buc phi lng loi b nhng cn i theo dch nho. Bng
cch sulfit ho (xng SO2) nc nho trc khi ln men va lng trong nc nho, ng
thi cn ngn chn c vic ln men t pht do loi b c phn ln vi sinh vt
di. Vi sinh vt di ch yu l nm mc, vi khun v mt s nm men s c thi ra
ngoi theo cn.
Kh SO2 tn ti trong dch nho hai dng: 1020% dng t do (bisulphite hoc
dng H2SO3 ha tan) v 8090% dng lin kt (to phc vi ng hoc aldehyde).
Ch khi SO2 dng H2SO3 ha tan th mi c tc dng c ch vi sinh vt. Ngoi ra,
SO2 cn c tc dng ngn nga phn ng oxy ha mt s hp cht c trong nguyn
liu do n tc dng c ch enzyme oxydase. Mt khc H2SO3 c th tc dng vi oxy
to acid H2SO4. phn ng ny lm gim hm lng oxy t do trong dung dch v hn
ch hin tng oxy ha.
SO2 c tc dng lng thc y qu trnh lng trong dch nho. Theo Navarre
(1994), l do kh nng c ch vi sinh vt c trong nguyn liu ca SO 2 nn khng
xy ra hin tng ln men t nhin dch nho, nh m s kt lng cc cu t l lng
trong dch nho s din ra nhanh v hiu qu.
Vic x l nc nho vi SO2 thng c ko di t 1224h v phi tin hnh
ngay sau khi tch nc nho ra khi b. Thng dng 1529g SO2 cho 100 lt nc
nho, SO2 c th c np di dng lng, nguyn cht hoc di dng dung dch ca
cc mui sulfit. Khi tin hnh sulfit ho nc nho trong vng 1224h nhng phn t
cn s t t lng xung y bn, phn dch trong s bn trn lp cn. Phn cn chia
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hai lp: Lp cn nh nm pha trn gm ch yu cc hp cht ca pectin v lp cn

nng nm pha di gm cung, v qu v ht b nho.
Dch nho trng sau khi sulfit ha cn c x l vi bentonit vi mc ch
lng ht cc cn protein l lng trong nc nho.
Ngoi ra khi qu trnh ln men xy ra, nhng bt kh CO2 s tch ra vi xu
hng i ln trn b mt ln men to thnh lp bt. ng thi, n s ko theo nhng
phn t cn ca cung, v qu v ht b dp to thnh lp bt dn dn chuyn t mu
trng sang mu nu nht. thi im ln men mnh nht th lp bt nhiu nht, thm
ch c th tro ra khi bn. Nh vy, mt phn lp cn c tch ra theo bt. Trng
hp ny l s tch cn t nhin.
Vi tri nho th ch yu l sulfit ho c ch vi sinh vt di trc khi ln
men. Nu tnh trng v sinh nguyn liu tt th lng SO2 cn s dng l 3g/hl. Hm
lng SO2 c th tng ln 6-8g/hl nu mt vi sinh vt trong nguyn liu tng cao
d) Ln men
* Chun b men ging: Trong sn xut ru vang quy m trang tri hoc cng
nghip thng dng cc ngun ging sau:
- Ging ban u hay ging khi ng quy m nng tri thng c lu tr t
cc m ln men truyn thng t nhiu nm. Qua sng lc v tuyn chn c c ging
ban u tng i thun khit vi mt hn hp ca chng Saccharomyces vini v
Sacharomyces oviformis. Hn hp ging ny c g dng sa c hoc bnh kh
nhit lnh khong 0-20C. Trc khi s dng lm ging khi ng phi hot ha.
Hot ha n gin nht l nui cy trong mi trng nc nho c nng ng 10%
hoc mi trng nc dch qu vi dch ng malt. Nu thy men pht trin km
thm vo mi trng dch qu hn hp sau: amoni sulfat: 100g/l, vitamin B1: 0,25g/l,
calcium pentotenat: 0,25g/l, biotin: 0,002g/l theo t l 0,2ml hn hp cho vo 1 lt dch
qu.
- Nhn ging t ng thun chng: Ging c gi cc ng thch nghing hoc
cc ng ng kh. Ging c hot ha trong mi trng dch qu nh trn ri nhn
ln tng dn 1:10 c lng ging dng cho sn xut.
- Cng c th dng li ging sau thi gian ln men chnh. Cc t bo nm men
lng xung y thng c ly ra v x l (ging nh dng li ging men bia).
* Tin hnh ln men
- Vi nho trng: Sau khi c x l cn dch nc nho, cn phi bm nh nhng
phn dch trong sang cc bn ln men trnh lm xo ng lp cn di y bn. Song
song vi vic bm dch nho sang bn ln men, cn np vo bn ln men ngay mt
lng polyphenol tinh khit c ho tan vi nc nng hoc nc nho nng vi liu
lng 10g polyphenol trong 100 lt dch nc nho. Polyphenol c tc dng kt ta
nhng thnh phn protein c trong nc nho gip cho s t trong ca ru vang c
d dng hn. Ngoi ra polyphenol cn gp phn ngn chn mt loi bnh thng gp
ru vang vi tn gi l "bnh ngho polyphenol" th hin qua hin tng c ca
sn phm. Khi hon tt vic bm dch nho v polyphenol ho dch nho bn ln
men, ta tip men ging thun khit theo t l 2% th tch dch nc nho.
Qu trnh ln men c th tin hnh trong cc bn g, b tng ct thp hoc
thng kim loi vi nhiu kch c khc nhau. Qu trnh ln men vang c tin hnh
ch nhit cng n nh tt nht t 18220C th cht lng vang cng tt. V vy
cn phi t c mc tiu ch nhit ti u v tht n nh.
306

Thng thng sau khi tip ging men thun vo bn ln men khong 12 gi th
xut hin nhng du hiu u tin ca qu trnh ln men - l nhng bt kh CO2
bm quanh thnh bn ln men v ln dn bao ph cc b mt. Qu trnh ln men s
mnh dn. Thng qua vic theo di nhit , lng CO2 thot ra, dy v mu sc
ca lp bt v nht l tc gim dn ca hm lng ng ta s xc nh c thi
im cc i ca qu trnh ln men vang. Sau , qu trnh ln men s yu dn cho
n khi kt thc qu trnh ln men chnh v bt u qu trnh ln men ph. Ln men
chnh ko di 610 ngy sau khi CO2 thot ra gim nhiu v tin hnh h nhit
xung 15200C ln men ph t 26 tun. thi k ln men ph, ng st tip tc
c chuyn ho thnh C2H5OH v CO2 d yu v chm, tu thuc hm lng ng
ban u trong dch nc nho v hot ca nm men.
S h thng ln men vang nho lin tc c th hin hnh 6.32.

Hnh 6.32. H thng bn ln men vang nho lin tc

1. ng dn dch nho vo; 2. Bn lng trong dch nho; 3. Bn n nh dch nho; 4. Bnh nhn men
ging; 5-10. Cc bn ln men lin tc; 11. Van iu chnh p sut v CO2 ca h thng;
12. Nhit k theo di nhit ln men; 13. Van th mu; 14, 15. Bm

Vic ko di thi gian ln men ph ca vang nho khng phi bao gi cng cho
kt qu tt hn, i khi lng ng st li s l ngun thc n tt cho vi sinh vt gy
hi. y chnh l nguyn nhn dn n mt s h hng thng gp vang. Mt sn
phm c coi l ln men tt nu hm lng ng st nh hn 12g/l.
Vi nho : Cc bn ln men sau khi tip nhn hn hp dch nho gm dch
nho cng b y n 4/5 th tch bn ln men. Ngay lp tc phi tin hnh sulfit ho
vi liu lng 1020gSO2/hl. Bm hon lu cho n khi nhn thy dch nho
chuyn sang mu sm ti hn lc ban u th khi SO2 khuch tn u ln hn
hp dch nho. S dng SO2 nhm mc ch ngn chn qu trnh ln men t pht xy
ra v thay i hm lng cht mu, cht cht trong sn phm vang
Sau khi sulfit ho khong 2 gi ta np men ging thun khit vi t l khong
2% so vi th tch hn dch nho lc u. Lc u, cc phn t b (v, cung dp, ht..)
nng hn chng c xu hng nm di y bn ln men hoc l lng trong lp dch
nho nhng khi qu trnh ln men xy ra th cc bt kh CO2 sinh ra s bm vo cc
phn t b. Mt bt cng ngy cng dy dn dn cc phn t b s nh hn v t t
ni ln trn b mt bn ln men to thnh mt lp b dy, ta thng gi l "nn", lp
b "nn" ny c phn di ngp vo dch nho, phn trn tip xc vi khng kh. iu
ny dn n hot ng ca nm men phn trn bn thun li hn, qu trnh ln men
nhanh hn di bn v nhit cng cao hn vng di. V vy hng ngy phi
307

tin hnh o lp "nn" ny t 13 ln m bo cho qu trnh xy ra ng u,

cng nh to c hi tt cho cc cht mu, cht cht tp trung lp "nn" c trch ly
ra dch ln men.
* Kim sot qu trnh ln men
Vic kim sot qu trnh ln men vang lun c t ra mt cch nghim tc.
Trc ht, ch kim sot phi cht ch thng xuyn v lin tc. Ch kim sot
phi c tin hnh hng ngy mi ngy hai ln vo bui sng v bui chiu bng
phng tin kim sot chuyn dng l thc o t trng c km theo nhit k (gi l
ph k) theo di hm lng ng ln men v nhit dch ln men trong tng
bn.
Kt qu c ghi li trn mt phiu theo di cho tng bn. Cn c vo s liu o
c ta theo di v bit c din bin trong tng bn ln men c th iu chnh,
kim sot qu trnh ln men mt cch hiu qu. Tt nht nn khng ch nhit ln
men n nh t 18220C. Song song vi vic theo di 2 thng s trn, cn ly mu
nh gi cht lng nm men ging (mt nm men trong 1ml dch, t l t bo
sng, t l nm men ang ny chi) v mc tp nhim. Thng qua vic kim tra vi
sinh vt, theo di c thc trng hot ng ca nm men; ng thi sm pht hin
nhng du hiu tiu cc do vi sinh vt gy hi gy ra, sm c phng php iu
chnh thch hp.
Vic xc nh acid bay hi cng c th cho ta bit tnh trng ln men trong bn
c bnh thng khng. Hm lng acid bay hi cao l du hiu cho bit trong bn ln
men c nguy c h hng do vi sinh vt; Cn c bin php x l ngay bng cch
sulfit ha b sung, sau li b sung thm men ging thun khit vo.
* Sn phm to thnh trong qu trnh ln men: y l nhng cht do nm men
to ra trong qu trnh sng v c gii phng vo mi trng. Trong ln men c hai
sn phm chnh l ethanolv CO2. Ngoi ra cn c cc sn phm ph nh: glycerin,
cc acid bay hi, aceton, ester
- Glycerin: c to thnh trong ln men khi acetaldehyt lin kt vi bisulfit natri
hoc ln men trong mi trng kim. Glycerin to thnh mnh m t khi bt u ln
men. Nh c v ngt v snh nh du glycerin ng vai tr nht nh trong s lm hi
ha v ca vang. Hm lng ca glycerin c trong vang t 714g/l. S khc nhau v
hm lng cht ny ph thuc vo cng ngh, nhit ln men, mc sulfit ha v
c bit l chng nm men.
- Acetoin v diacetyl: u c nh hng n cht lng ca vang mc d chng
to ra trong vang khng ln lm: acetoin 2,084mg/l v diacetyl 0,11,8mg/l. S c
mc ca chng trong vang nh hng ln n hng v v gy s bin i sinh ha.
Diacetyl nng thp cho vang mi xc nh nhng ln hn 1mg/l s cho vang tng
mi v chua oxy ha. Diacetyl d b kh thnh acetoin v cui cng thnh 2,3
butylenglycol. S to thnh acetoin v diacetyl c quan h tng tc vi s sulfit ha
dch qu. Hm lng acetoin trong dch qu khng sulfit ha vt tri gp hai ln so
vi dch qu c sulfit ha. Ngoi ra s lng diacetyl, acetoin v 2,3 butylen glycol
c to thnh trong ln men ph thuc vo nng ng ban u (nng cng
cao cng tch t nhiu diacetyl) v chng nm men dng ln men.
- Aldehyt: hay gp vang l aldehyt acetic, propionic, butyric Cc aldehyt ny
c mi rt gt khi khng pha long. Khi pha long c mi d chu ca tng mi qu t
nhin (tr aldehyt acetic). Aldehyt acetic c mi kh chu. Ln men ru vang trong
308

iu kin c oxy khng kh s oxy ha ethanolto thnh aldehyt acetic.

- Cc acid: Cc acid hay gp vang l: acid acetic, propionic, butyric, capronic,
valeric, lactic, citric Cc acid bay hi c tch t ch yu giai on u ln men.
Acid acetic to thnh trong giai on u ln men nhng giai on sau gim ng k
do mt s nm men c th dng acid acetic lm c cht dinh dng. Acid lactic
thng xuyn c mt trong ln men vang v khong 5% ng tiu hao sinh tng
hp loi acid ny. S to thnh cc acid ph thuc vo chng nm men v iu kin
ln men.
- Cc ester: c to thnh trong ln men vi mt lng ng k v chng l
nhng hp cht quan trong hnh thnh hng v ca vang. Trong s ny c ester
etylacetat l vt tri hn c v s lng. N c mi qu t nhin. S to thnh cc
ester ph thuc vo chng nm men v iu kin ln men hiu kh hay ky kh.
- Lipid: l hn hp cc cht bo thc (ester ca acid bo v glycerin), sp (ester
ca acid bo v ru bc cao) v phospholipid (cha acid bo, glycerin, phosphat v
c v amin hoc acid amin). Lipid c trong vang do hai con ng: t qu v t chng
nm men. Ging qu c cht bo th trong ln men cht bo s chuyn sang vang non.
Trong vang hm lng cht bo cao hn dch qu do trong ln men cc chng nm
men sinh tng hp ra cht bo. Ty thuc vo ging nho s dng v chng nm men
m hm lng cht bo trong vang khc nhau. Ngoi ra cn ph thuc iu kin ln
men v tng tr vang.
- Cc ru bc cao: c to thnh trong pha sinh trng ca nm men. Qu
trnh ny l kt qu s trao i cht lin quan n sinh trng v pht trin ca nm
men. B sung mui amoni vo mi trng ngho nit s to thnh ru bc cao gim
1,41,7 ln. Khi thm d cc acid amin nh -alanin, lxin, valin vo mi trng
ln men khng ch thc y to thnh ru tng ng vi cu trc ca acid amin m
cn to ra hng lot ru bc cao khc. Trong iu kin d oxy ca khng kh s to ra
hm lng chung cc ru bc cao ln hn iu kin ky kh v di p lc CO2. Ln
men di p sut CO2 s gim c hm lng ru bc cao c bit l isobutylic v
amylic nng cao c hm lng ru -phenyletylic. iu ny nng cao cht lng
cho vang v ru isobutylic v amylic c nh hng xu n mi v ca vang.
- Sulfuahydro (H2S): c mi kh chu v c trong vang vi hm lng vt qu
0,005mg/l lm gim cht lng cm quan. Mc to H2S trong ln men ph thuc
chng nm men s dng v nhit ln men. Nm men c th chuyn S v SO 2 thnh
H2S. Cc cht metionin, acid pentotenic, vitamin B6 li km hm s tch t H2S. C th
dng chng nm men c kh nng v khng c kh sulfat trong ln men s lm gim
c nng H2S to thnh trong mi trng.
e) Tch cn
- Vi vang nho trng: Khi quy trnh ln men kt thc, vang nho trong bnh dn
dn chuyn sang trng thi tnh. S xo trn yu dn, cc phn t cn l lng khng
tan s dn dn kt lng hnh thnh mt lp rt mn gi l cn bn. Thi im tin hnh
tch cn bn tt nht l ng ln men c nm men s dng gn ht, thng qua
o nng cht tan.
Trc lc tin hnh tch vang nho ra khi cn bn, cn kim tra xem qu trnh t
lng v t trong ca vang nho thc s kt thc cha. iu ny thng c thc
hin bng cch: Ly mt cc vang t trong bn ra, t ni c nhiu nh sng v nhit
hi cao hn nhit trong phng (khong 120C), t do nh vy trong 48 gi,
309

sau quan st trong, mu sc v th mi v ca vang. Nu mu khng c nhng

bin i ng k so vi ban u, coi nh chm dt qu trnh t lng v t trong ca
vang nho. Trng hp ngc li, vang nho c mu nht hn hoc sm hn ban u;
Mi v cng c s thay i ng k th ta phi x l vang nho trc khi tch vang ra
khi cn bn. Hin tng i mu ca vang nho thng xut pht t s kt ta ca cc
phc st. loi b nguyn nhn ny, ta c th b vo bn ln men 50g acid tartric/hl
hoc 30g acid citric/1hl, sau mi tin hnh tch ra khi cn bn. Nu nguyn nhn
xut pht t cc enzyme ca nm men th ta tin hnh sunfit ho b sung 35gSO2/1hl,
ri sau mi tch vang nho ra khi cn bn.
- Vi vang nho : sau khi ln men chnh kt thc ta tch vang non ra khi b.
Vic tch vang non ra khi b sm hay mun tu thuc vo tng trng hp c th.
Vic tch mun c li l lm tng cht ho tan trong ru vang non nhng ng thi
cng tng v cht ng th ca cung trong vang non lm gim cht lng cm quan
ca ru vang. V tch cng chm vang non ra khi b cng thun li cho vic oxy
ho cc cht mu. V vy, xu hng sau khi kt thc qu trnh ln men chnh i vi
vang nho ta nhanh chng tch vang non ra khi b cng sm cng tt. Nhit ln
men cng cao th cc din bin ca qu trnh xy ra trong bn ln men cng mnh. V
vy, cng phi sm thc hin vic tch b ra khi vang non. Ngc li, nhit cng
thp th ta cn tin hnh chm hn.
f) Tng tr
* Mc ch: Sau khi tch cn vang trong thu c s em i tng tr hay cn gi
l qu trnh ln men ph. Qu trnh tng tr l qu trnh hon thin cht lng vang.
Trong qu trnh tng tr xy ra qu trnh lng trong nhng phn t gy c vang, lm
tng thm cht thm, lm gim chua v ln men lng ng cn st tng thm
ru. Sau qu trnh ny, cht lng vang nho thay i hn v mu sc, trong,
mi thm.
* Cc bin i xy ra khi tng tr:
- Bin i sinh hc: Trong qu trnh tng tr, nm men s tip tc qu trnh ln
men nhng vi tc yu do nng c cht thp, nhit thp v nng cc cht
c ch (ethanol, acid hu c, CO2) tng cao. Ngoi ra trong mt s trng hp h vi
khun lactic, c bit l nhm vi khun ln men malolactic s tn to v ln men trong
vang non.
- Bin i ha sinh v ha hc: ng cn st li s ln men thnh ethanolv
CO2 nh h enzyme ca nm men; Cc qu trnh trao i cht ca nm men vang s
to ra cc sn phm ph tng t nh qu trnh ln men bia; Mt phn acid malic s
c chuyn ha thnh acid lactic v CO2 nh h vi khun ln men malolactic, t
ci thin mi v ca sn phm; Aldehyde v keton s tham gia phn ng kh, ngoi ra
chng cn tham gia to phc vi anthocyanes; Ru v acid tham gia to ester nh
hng tt n hng sn phm ca ru vang; Tanin s tham gia phn ng to phc
vi protein v lm gim v cht ca vang.
- Ha l: Mt s cu t d bay hi trong dch ln men b tn tht, c bit khi ln
men ph trong thng g si; Mt s hp cht keo b ng t, nh m trong ca
vang c ci thin; Mt s cht trong g si nh tannin gallic, cht mi, mt s cht
khong s c trch ly vo ru.
- Vt l: T bo nm men v v mt s cu t l lng s lng xung y thng
tng tr gip ru vang tong hn.
310

* Tin hnh: Vic tng tr c tin hnh trong mt khong thi gian nht nh
nhng thi gian ti thiu l 6 thng v nhit di 150C. Thng trong qu trnh ny
phi trnh nh sng v khng kh trnh qu trnh oxy ho gy bin i mu v
trong ca vang nho. Ru vang c tng tr trong bn g nhm kt ta cc cht gy
c, gy ng t v nho; ng thi to thm cht mu v cht thm cho vang nho.
Trong qu trnh tng tr nh k tch b phn cn y thit b tng tr vang non
bng cch bm phn dch pha trn vo thit b tng tr khc v chm thm ru
vang nh k vo thit b tng tr gim i khong trng pha trn b mt dch.
i) Lm trong
trong l mt trong nhng yu cu hng u v cht lng ru vang. N l
yu t quan trng khi tip xc ln u tin vi ru vang v l yu t quyt nh tha
mn th gic ca khch hng.
Mc ch ca qu trnh lm trong ru vang tch cc cn mn, pectin, protein
c trong ru vang sau giai on tng tr gip vang n nh v thnh phn ha hc
cng nh hon thin cc tnh cht cm quan c c sn phm vang ng vi yu
cu k thut.
lm trong ru vang c th s dng phng php lng hoc lc. lc vang
c th s dng thit b lc ng hoc my lc khung bn vi s h tr ca bt tr lc
diatomide sn phm t trong theo yu cu. Qu trnh lc nn thc hin trong
iu kin kn hn ch s xm nhp vi sinh vt t bn ngoi vo sn phm.
j) Chit rt v ng chai
Sn phm s c chit rt vo cc bao b thu tinh vi nhng hnh dng v
dung tch khc nhau p ng yu cu v th hiu ngi tiu dng. Trong qu trnh rt
sn phm, ng np v dn nhn khng xy ra nhng bin i ng k trong vang.
Yu cu l rt trong iu kin kn hn ch s xm nhp ca vi sinh vt.
3.4.3. Cc ch tiu cht lng ca ru vang
a) Ch tiu cm quan
Cc ch tiu cm quan ca ru vang c trnh by bng 6.6
Bng 6.6. Ch tiu ha l ca ru vang (TCVN 7045-2002)
Tn ch tiu

Yu cu

1. Mu sc

c trng cho tng loi vang

2. Mi

Thm c trng ca sn phm ln men, khng c mi l

3. V

Chua cht, c hoc khng c v ngt, khng c v l

4. Trng thi

Trong khng vn c

b) Cc ch tiu ho l
Cc ch tiu ha l ca ru vang c trnh by bng 6.7
Bng 6.7. Ch tiu ha l ca ru vang (TCVN 7045-2002)
Tn ch tiu

Mc

1. Hm lng ethanol 200C, %(V/V)

618

2. Hm lng ru metylic trong 1 lt ethanol

1000C, g/l, khng ln hn
311

3,0

Tn ch tiu

Mc

3. Hm lng acid bay hi, tnh theo acid acetic, g/l,

khng ln hn

1,5

4. Hm lng SO2, mg/l, khng ln hn

350

3. Xianua v phc xianua, mg/l, khng ln hn

0,1

4. Hm lng CO2

Theo tiu chun c cng

b ca nh sn xut

c) Cc ch tiu vi sinh (TCVN 7045-2002)

Cc ch tiu v vi sinh vt ca ru vang c trnh by bng 6.8
Bng 6.8. Ch tiu vi sinh vt ca ru vang (TCVN 7045-2002)
Gii hn ti
a

Ch tiu
1. Tng s vi sinh vt hiu kh, s khun lc trong 1ml sn phm

102

2. Coliform, s vi khun trong 1ml sn phm

10

3. Escheria Coli, s vi khun trong 1ml sn phm

4. Staphylococcus aureus

5. Clostridium perfringene

6. Tng s nm men, nm mc, s khun lc trong 1ml sn phm

10

312

CU HI N TP
1. Trnh by vai tr ca cc nguyn liu s dng trong sn xut bia.
2. Nu c im ca cc nhm nm men bia v yu cu ca nm men dng
trong sn xut bia.
3. M t quy trnh v cc bc tin hnh trong cng ngh sn xut bia.
4. Qu trnh nu bia nn dng nhng khong nhit no? V sao?
5. Nu bia trong trng hp s dng nguyn liu thay th nhiu cn lu nhng
vn g?
6. Diacetyl c c im g v n nh hng th no n cht lng ca bia? Lm th
no hn ch hm lng diacetyl trong bia thnh phm?

7. Th no l mt sn phm bia t yu cu cht lng?

8. Hy nu yu cu v c im ca nhng nguyn liu thng hay s dng
sn xut ethanol.
9. Nm men trong sn xut cn cn c nhng yu cu g? Lm th no c c
chng nm men c c nhng yu cu trn?

10. Trnh by quy trnh sn xut ethanol t nguyn liu tinh bt v mt r.

11. So snh cng ngh sn xut vang nho v vang nho trng.
12. Phn bit c cc chng vi sinh vt sn xut bia, ru v ru vang.
13. So snh c cng ngh sn xut bia, ethanol v ru vang.
14. Bi ton: Tnh lng nc cn dng cho vo 30m3 dch r ng 500Bx (d = 1,078)
c r ng c nng 140Bx. Th tch dch r ng 140Bx thu c l bao
nhiu?

15. Bi ton: Cn c 50 m3 dch r ng 16oBx (d = 1,028) ln men. Xc nh

lng r ng 85oBx v lng nc cn dng.

313

TI LIU THAM KHO

[1]. Bi i (2005), Cng ngh ln men ng dng trong cng ngh thc phm, Nh
xut bn i hc Quc gia Thnh ph H Ch Minh.
[2]. GS. TS. Nguyn Th Hin (2007), Khoa hc Cng ngh malt v bia, Nh
xut bn Khoa hc v K thut, H Ni.
[3]. PGS. TS. Hong nh Ho (2002), Cng ngh sn xut malt v bia, Nh xut
bn Khoa hc v K thut, H Ni.
[4]. PGS. TS. Nguyn c Lng (2006), Cng ngh vi sinh vt, Tp 1, C s vi
sinh vt cng nghip, Nh xut bn i hc Quc gia Thnh ph H Ch Minh.
[5]. PGS. TS. Nguyn c Lng (2002), Cng ngh vi sinh vt, Tp 2, Vi sinh
vt cng nghip, Nh xut bn i hc Quc gia Thnh ph H Ch Minh.
[6]. L Vn Vit Mn (ch bin), Li Quc t, Nguyn Th Hin, Tn N Nguyt
Minh, Trn Th Thu Tr (2010), Cng ngh ch bin thc phm, Nh xut bn i
hc quc gia Thnh ph H Ch Minh.
[7]. Phan Bch Ngc (1990), Cng ngh ln men, Nh xut bn Nng.
[8]. PGS. TS. Lng c Phm (2005), Nm men cng ngh ip, Nh xut bn
Khoa hc v K thut, H Ni.
[9]. PGS, TS. Nguyn nh Thng, TS. Nguyn Thanh Hng (2000), Cng ngh
sn xut v kim tra ethanol, Nh xut bn Khoa hc v K thut, H Ni.
[10]. GS. TS. Phm Xun Vng (2007), Gio trnh cng ngh sn xut ru bia,
Nh xut bn H Ni.
[11]. Wolfgang Kunze (2004), Technology brewing and malting, VLB, Berlin,
Germany.

314

Chng 7. CNG NGH SN XUT

MT S THC PHM LN MEN KHC
Trong cc loi gia v thng c s dng trong ch bin thc phm, nu m
chnh l mt gia v thng c s dng lm tng v ngt m ca cc mn n
th gim c s dng nh l mt gia v to v chua trong cc mn gi, trn. Ngoi ra
gim cn dng ch bin cc sn phm rau qu dm gim hoc s dng trong bo
qun mt s nguyn liu. Gim v sn phm m chnh ln men u l nhng sn phm
ln men bi vi khun vi ngun nguyn liu tinh bt v ng to ra cc sn phm
l nhng acid hu c.
Mt khc, nu xem xt v bn cht ca qu trnh, sn xut m chnh l qu trnh
sinh tng hp acid glutamic di tc dng ca vi khun Corynebacterium Glutanicum
cn sn phm thch da l qu trnh sinh tng hp cellulose di tc dng ca vi
khun Acetobacter Xylinum.
V vy, xt cho cng th c ba sn phm m chnh, gim v thch da u c
to thnh t qu trnh ln men ca cc vi khun trn cc mi trng c cha ng.
Trong ni dung ca chng ny s ln lt cp n cng ngh sn xut ca ba sn
phm ni trn.
1. CNG NGH SN XUT M CHNH
M chnh hay cn gi l bt ngt, n l mt mui ca acid glutamic v nguyn t
natri, c tn ting Anh l mono sodium glutamate, hay c vit tt l MSG. Tn
thng gi glutamat natri. Glutamate natri ng vai tr c bit trong thc phm v n
c v c trng, to v hi ha cho thc phm. N l cht iu v c gi tr trong cng
nghip thc phm, l ph gia c s dng trong nhiu loi thc phm ch bin khc
nhau. Trong y hc acid glutamic c coi nh l cht b no, dng iu tr mt s
bnh suy nhc thn kinh, chng mt mi v mt tr nh, au u
Hin nay trn th gii c 4 phng php c bn sn xut acid glutamic t
to ra m chnh l: phng php tng hp ha hc, phng php thy phn, phng
php ln men v phng php kt hp. Trong 2 phng php chnh sn xut m
chnh l phng php thy phn v phng php ln men bi vi khun.
- Phng php thy phn: Thy phn cc ngun nguyn liu protein giu acid
glutamic to ra hn hp cc acid amin di tc dng ca acid hoc enzyme. Sau
tch acid glutamic ra sn xut m chnh.
- Phng php ln men: Dng cc vi sinh vt c kh nng sinh tng hp acid
glutamic t cc ngun glucid v m v c to ra acid glutamic v t sn xut ra m
chnh.
Phng php thy phn c nhc im l s dng ngun nguyn liu giu
protein him v t, cn nhiu ha cht v cc thit b chng n mn, hiu sut thp v
gi thnh cao. Ngy nay sn phm m chnh c sn xut hon ton theo phng
php ln men trn khp th gii do khc phc c cc nhc im ca phng php
thy phn. Tuy nhin, m chnh d sn xut theo phng php no cng thng tun
theo mt s tiu chun sau:
- M chnh cha khng t hn 99% glutamate natri tinh khit;
- m (tr nc kt tinh) khng c cao hn 0,5%;
- Thnh phn NaCl khng c qu 0,5%;
315

- Cc tp cht cn li khng cha Asen, kim loi v hp cht calcium.

1.1. Cc tnh cht ca m chnh
M chnh c cng thc ha hc: C5H8NO4Na.H2O
Cng thc cu to: CHOOC CH2 CH2 CH COONa.H2O
CH2
M chnh hay glutamat natri thng dng bt trng hoc tinh th hnh kim ng
nh, kch thc ty theo iu kin khng ch khi kt tinh. M chnh thun 99%, tinh
th hnh khi 12 mm mu trong sut, d dng ha tan trong nc, v khng ha tan
trong cn, c v Umami gip kch thch v gic. V ca m chnh c th nhn ra r nht
trong khong pH = 6,08,0.
M chnh c khi lng phn t l 187, nhit nng chy 195oC. Khi tip xc
vi nhit cao (trn 300oC) trong thi gian di glutamat natri d b phn hy thnh
cc cht khc lm mt i tnh cht ban u v v ngt ca n.
M chnh c 2 dng ng phn quang hc: dng D v L. Dng ng phn L ca
m chnh c mi thm ngon v v ngt hn dng ng phn D, v vy trong qu trnh
sn xut cn hn ch to thnh dng D v to iu kin to thnh dng L.
1.2. Nguyn liu sn xut m chnh
Nguyn liu trong sn xut m chnh ph thuc vo phng php sn xut.
1.2.1. Nguyn liu sn xut m chnh theo phng php thy phn
Nguyn liu sn xut m chnh theo phng php thy phn l cc nguyn liu
hoc ph liu c cha protein. Cc nguyn liu ph bin hn c l gluten ca la m v
bp, ph liu trong qu trnh sn xut tinh bt, kh u nnh, ph liu trong sn xut
ng c ci v.vCc dng ph liu ny c th s dng di dng ti hoc kh.
1.2.2. Nguyn liu sn xut m chnh theo phng php ln men
Nguyn liu sn xut m chnh theo phng php ln men ch yu l dch c
ng, r ng, hoc cc ngun nguyn liu tinh bt qua giai on ng ha.
Nguyn liu tinh bt c s dng nhiu nht hin nay l tinh bt sn.
a) Tinh bt sn
Tinh bt sn c ch bin t c sn, c thnh phn tinh bt chim khong
8388% vi t l amylopectin v amylo l 4:1, nhit h ha 6080oC.
s dng lm ngun nguyn liu cho sn xut m chnh, tinh bt sn phi c
chuyn ha thnh ng glucose di tc dng ca acid nh: HCl, H2SO4 hoc di
tc dng ca enzyme amylase.
b) R ng ma
R ng ma c thu nhn sau khi ly tm tch ng kt tinh trong qu trnh
sn xut ng t cy ma. R ng ma cha 62% ng gm cc loi: ng ln
men c chim 5759% (saccharose, glucose, fructose) v khong 35% ng
khng ln men c. Trong r ng ma cn c mt lng cc cht phi ng chim
t l 10% v 20% nc. Ngoi ra, r ng ma cn cha mt t cc nguyn t kim loi
nh: K, Ca, Fe, Zn, Mn, Cu, B, Co, Mov giu cc cht sinh trng nh: acid
pantotenic, nicotinic, folic, vitamin B1,B2, c bit l biotin.
Trong r ng ma c cha nhiu vi sinh vt tp nhim v vy khi s dng r
ng lm nguyn liu sn xut m chnh cn c mt ch thanh trng nghim ngt
316

 loi b cc vi sinh vt trc khi a vo ln men.

1.3. Sn xut m chnh bng phng php thy phn
Phng php ny thng s dng acid lm tc nhn thy phn ngun nguyn
liu cha protein thnh mt hn hp acid amin, t tch acid glutamic ra sn xut
m chnh.
Qu trnh sn xut m chnh t nguyn liu gluten bt m theo phng php thy
phn c m t nh sau:
Gluten bt m c thy phn thnh cc acid amin di tc dng ca acid HCl
trong iu kin nhit 150oC. Sau c lc tch cn thu dch lc, c c dch
lc v kt tinh hydroclorat glutamic natri (C5H10NO4Cl). Cc ht tinh th ny s c
tch ring v ha tan trong nc. Trung ha dung dch bng Na2CO3 cho ti khi t
pH = 3,2 (pH ng in), pH ny tinh th acid glutamic s kt tinh ra khi dung dch
v c tch ring bng phng php ly tm. Pha long v kt tinh ln 2 vi dung dch
Na2CO3 pH = 5,77,0. Dng than hot tnh v Na2CO3 kh mu v kt ta cc tp
cht. Tin hnh lc tch tp cht, dch lc c c c bng phng php bay hi chn
khng sau ly tm tch nc thu c m chnh dng m. Sy kh sn phm v
thu c tinh th m chnh tinh khit. Hiu sut thu hi m chnh ty thuc vo loi
nguyn liu s dng, i vi bt m hiu sut thu hi t khong 1525%, cn i vi
u nnh th hiu sut thu hi thp hn rt nhiu ch t khong 47%.
1.4. Sn xut m chnh bng phng php ln men
Khc vi phng php thy phn, phng php ln men da vo kh nng sinh
tng hp acid glutamic ca mt s loi vi sinh vt vi s c mt ca NH 3. T acid
glutamic s sn xut ra m chnh. Phng php ny c ng dng trong mt s nh
my ti Vit Nam nh: VeDan, Ajino Moto, Vit Tr, Thin Hng
1.4.1. Vi sinh vt ln men
Vi sinh vt thng c dng trong
phng php ln men sn xut m
chnh l vi khun Corynebacterium
Glutanicum (hnh 7.1), Micrococus
glutamicus v mt s chng vi khun
thuc ging Brevibacterium; nhng ch
yu nht l chng
Corynebacterium
Glutanicum. Nhng vi khun ny c hnh
cu n que ngn, gram dng, khng to
bo t, khng chuyn ng, hiu kh.
Chng thuc nhm c yu cu dinh dng
c bit c gi l d dng cht sinh
trng, hoc tr dng (auxotropbe). C
th l cc vi khun ln men acid glutamic
u cn thit c biotin trong mi trng
ln men.

Hnh 7.1. Corynebacterium Glutanicum

1.4.2. Cc yu t nh hng n qu trnh ln men

a) Nng Biotin
Biotin l cht iu ha sinh trng c vai tr c bit quan trng trong qu trnh
ln men acid glutamic. Biotin quyt nh s tng trng t bo, quyt nh cu trc
317

mng t bo, cho php acid glutamic thm thu ra ngoi mi trng hay khng v c
vai tr quan trng trong c ch oxy ha c cht to nn acid glutamic. Biotin c th
c cung cp vo mi trng ln men di dng tinh khit hay qua cc nguyn liu
giu biotin nh cao bp, r ng.
Trong mi trng biotin, vi khun sinh trng va phi, ln men tt v to
c nhiu acid glutamic. Khi tha biotin, vi khun sinh trng rt mnh m, tiu hao
ng nhanh, sinh rt t acid glutamic nhng li sn sinh ra nhiu acid lactic, xetoglutaric, succinic, aspartic v alanin. Khi thiu biotin, vi khun sinh trng v to
acid glutamic km.
Nng biotin ti u cho qu trnh to acid glutamic thay i theo ngun c
cht, nng c cht trong mi trng v phn bit cho tng loi ging. Ni chung
nng biotin thng nm trong khong t 2 n 5 g/l mi trng. C bit c ging
cn n 10g/l. Khi dng glucose vi nng 10% lm c cht th nng biotin ti
u l 3g/l. Nu h thp nng glucose th nng biotin ti u cng gim xung.
b) Nng oxy ha tan
Vi khun tham gia trong qu trnh ln men to acid glutamic l loi rt cn oxy
ha tan trong mi trng sinh trng v tch ly acid glutamic. Nhu cu oxy cho
tng giai on ln men c khc nhau. Vic thng gi v khuy trong qu trnh ln men
acid glutamic c ngha v cng quan trng do n c tc dng duy tr v iu chnh
nng oxy ha tan trong qu trnh ln men. Mt trong nhng yu t lm gim lng
oxy ha tan vo trong mi trng l tc cnh khuy, tc cnh khuy gim cht t
s lm lng oxy ha tan gim rt nhanh.
Khi cung cp oxy qu trnh ln men din ra nh nhng, trn tru, hot lc h
hp ca cc t bo cao, tiu th ng nhanh, thi gian to acid glutamic di, tc
to acid glutamic v hiu sut ln men tt.
Khi cung cp thiu oxy, nhu cu oxy khng m bo th sau 10 gi ln men, tc
sinh trng v tc tiu th ng chm, thi gian to acid glutamic ngn, hiu
sut ln men acid glutamic km nhng li to ra mt lng ln acid lactic v acid
succinic.
Cung cp d tha oxy th s sinh trng v tiu hao ng b c ch mnh m,
hot lc h hp ca cc t bo thp, ch c mt lng cc k nh acid glutamic c
to thnh v thay vo l acid -xetoglutaric.
Nh vy cung cp tha hoc thiu oxy u khng tt. Cung cp t oxy lm hi
cho sinh trng, cung cp tha oxy lm hi cho s to thnh acid glutamic.
c) Nng mui amoni
Cc loi mui cha NH4+ nh NH4Cl, (NH4)2SO4, NH4H2PO4, (NH4)2HPO4,
NH4OH, NH3 hoc ure thng l ngun cung cp nit cho qu trnh ln men acid
glutamic. Vic cung cp nit cho qu trnh ln men acid glutamic l rt quan trng, bi
v nit cn cho vic tng hp protein t bo v chim ti 9,5% trng lng phn t
acid glutamic.
Tuy trong mi trng cha mt lng ln NH4+ l cn thit nhng li khng c
li cho s pht trin ca vi khun cng nh vic tch ly acid glutamic. Do vy, nng
mui amoni thng c gi mc thp trong giai on u v b sung thm
dn v sau. Ure l ngun rt tt cung cp nit cho vi khun tng hp protein t bo,
tch ly acid glutamic, gi pH mi trng trung tnh hay kim yu. Khi thiu ure,
cc c ch sinh tng hp acid glutamic b o ln dn ti vic to ra acid hu c khc
318

thay cho acid glutamic. Khi tha ure lm gim hiu sut to acid glutamic. Vi chng
Corynebacterium nng ure ban u khong 1,71,8% l ti thch.
d) pH
pH ti u cho sinh trng v to acid glutamic ca cc vi khun sinh acid
glutamic l trung tnh hoc hi kim. Trong qu trnh ln men, do s hnh thnh acid
glutamic v cc acid hu c khc nn pH mi trng lun c xu hng b gim xung,
v vy m bo cho qu trnh ln men c tt ngi ta phi thng xuyn iu
chnh pH trong sut qu trnh ln men. Vic b sung dn mui amoni NH4+ vo trong
mi trng s thc hin c hai chc nng c bn l iu chnh pH v b sung NH3
cho vic tng hp phn t acid glutamic. C th dng ure iu chnh pH trong
khong 78, ti u cho sinh trng v to acid glutamic.
Corynebacterium sinh trng v tch ly acid glutamic tt khong pH =
7,27,5; sinh trng c trong khong pH = 6,08,0. V vy theo quy nh nn pha
mi trng c pH = 6,56,7 ( sau khi thanh trng pH c gim xung cht t v sau
khi tip ure, pH s tng dn ti tr s ti u 7,37,5).
e) Nhit
a s vi khun sinh acid glutamic sinh trng v to acid glutamic tt nhit
3035oC, s t 3537oC, c bit 4143oC. Khi nhit thay i t ngt t 30oC
n 37oC s dn n vic bin qu trnh ln men acid glutamic thnh qu trnh ln men
acid lactic, do vy vic duy tr mt ch nhit n nh trong sn xut m chnh l
cn thit.
g) nh hng ca thc khun th
Trong qu trnh ln men acid glutamic, cc vi khun ch tch ly lng ln acid
glutamic trong iu kin ln men khng b nhim trng. Mt s vi khun sinh bo t
v thc khun th c th nhim vo mi trng sn xut qua nhiu con ng nh
khng kh, thit b r r v mi trng cha c tit trng trit lm gim hiu sut
ln men hoc lm hng mi trng ln men. Do vy cn pht hin nhanh v c bin
php ngn nga, x l thch hp m bo hiu sut cho qu trnh ln men.
1.4.3. S quy trnh cng ngh
S quy trnh cng ngh sn xut m chnh bng phng php ln men c
trnh by hnh 7.2.
1.4.4. Thuyt minh quy trnh
a) Chun b dch ln men
Nguyn liu s dng trong pha ch dch ln men acid glutamic c th l cc loi
dung dch ng glucose, saccharose hay dch thy phn tinh bt, cellulose. Trong
dung dch, ng thng chim khong 825%. Trong qu trnh ln men, ngi ta c
th s dng nng ng cao ngay t ban u. Nhng phng php s dng ng
lm nhiu ln trong sut thi gian ln men thng cho hiu sut cao hn. Lng
ng cn thit cho qu trnh ln men cn ty thuc vo ging vi khun m ta a vo
sn xut.
R ng l nguyn liu rt thch hp pha ch dch ln men do c cha
lng ng cn thit cho qu trnh ln men, hn na c cha hm lng biotin rt
cao. Hm lng biotin thch hp cho ln men acid glutamic l 25g/lt mi trng,
nhng nu hm lng biotin qu cao s to ra nhiu alanin, acid lactic v aspartic lm
nh hng n hiu sut thu hi acid glutamic.
319

Trong trng hp dng cc dung dch cha ng khc tin hnh ln men cn
phi cung cp thm hm lng biotin. Ngun biotin s dng thng ly t cao bp.
Mc du biotin c nh hng tt n s to thnh acid glutamic nhng li c nh
hng xu n kh nng bn thm ca mng t bo. Do , trong qu trnh ln men
ngi ta phi s dng mt s cht c ch to thnh cc lipoglucoprotein mng t
bo. Cc cht c ch thng c s dng trong sn xut acid glutamic l Tween 60,
vi liu lng s dng l 0,15%, mui calcium ca benzin penicillin 5UI/ml.
Nguyn liu
Chun b dch ln men
Ging vi khun

Ln men
Tch acid glutamic
To m chnh v tinh sch
C c, kt tinh m chnh
Ly tm v sy m chnh
Phn loi v bao gi

Thnh phm
bo qun

Hnh 7.2. Quy trnh sn xut m chnh bng phng php ln men
Ngun nit c s dng trong dch ln men nhiu nht l ure. Ngi ta thng
cho hm lng ure khong 0,52%. Thng thng trong sn xut, lng ure c cho
vo nhiu ln. pH trong qu trnh ln men duy tr mc 6,87,8 l tt nht. Ngoi
ngun ure ra, ngi ta cn s dng (NH4)2SO4 hoc (NH4)Cl vi liu lng l 0,5%.
Trong nhiu trng hp ngi ta s dng c NH4OH hoc kh ammoniac thi vo
dung dch ln men cung cp ngun nit cho vi khun hot ng. Cc hp cht
khong thng c s dng trong qu trnh sn xut bao gm:
KH2PO4
0,10,2%
MgSO4.7H2O
0,030,3%
320

MgSO4.4H2O
0,001%
Dng CaCO3 gi pH
6,78,0
Mi trng dng cho qu trnh ln men sn xut acid glutamic thng c pha
ch nh sau:
ng:
1012%
Cao bp (nc chit bp c c):
0,7%
KH2PO4:
0,15%
MgSO4:
0,075%
Ure: Ban u cho 2,2%, sau b sung khi ln men l 1,2%
MnSO4:
2%
Vitamin H (biotin):
25g/lt
pH ca mi trng c iu chnh 6,7 8,0
Dch ln men sau khi chun b xong phi c thanh trng ri lm ngui n
nhit 32oC. Vic thanh trng mi trng cn c lm thn trng, ng nhit v
thi gian quy nh. Thanh trng nhit cao qu, thi gian ko di qu mc quy
nh s lm cho ng b caramen ha, melanoit ha, mt s acid amin b phn hy,
mt s cht sinh trng b mt dn n gim cht lng mi trng ko di thi k
tim pht ca ging, gim hiu sut chuyn ha ng thnh acid glutamic giai on
sau.
Trong thc t sn xut, ngi ta dng r ng lm mi trng ln men thay cho
cao bp. R ng thng pha long n 1314% v thanh trng trc khi ln men.
Nu l nguyn liu cha tinh bt, th tinh bt phi c thy phn (qu trnh dch ha
v ng ha) nh enzyme -- amylase ri sau mi b sung thm dinh dng vo
mi trng ln men.
b) Ln men
y l khu c tnh cht quyt nh nht i vi ton b dy chuyn sn xut.
Trong cng on ny gm cc cng on nh l: chun b ging sn xut, chun b ure
v du ph bt, x l khng kh v ln men.
b.1) Chun b ging sn xut
* Chun b mi trng ln men
- Mi trng thch nghing
Mi trng thch nghing gm: pepton: 1%, cao tht b: 1%, NaCl tinh ch:
0,5%, thch 2%.
- Mi trng nhn ging cp 1
ng glucose tinh khit:
2,5%
R ng:
0,25%
Nc chm:
0,32%
MgSO4.7H2O ( pha 10%):
0,04%
+2
+2
(Fe , Mn )SO4 ( pha 2000g/l): 0,002%
Ure:
0,5%
Vitamin B1 ( pha 150g/l):
0,00015%
pH
6,7
321

- Mi trng nhn ging cp 2

ng glucose:
3,5%,
MgSO4.7H2O:
0,04%
H3PO4 + KOH:
0,1%
Nc chm:
0,5%
R ng:
1%
Ure:
0,8%
Du lc:
0,1%
Vitamin B1:
0,003g/100ml
pH
6,56,7
* Nhn ging cp 1, 2
Cho ng ging (bo qun 57oC) vo t m, gi nhit 3032oC trong thi
gian 30 pht n 1 gi hot ha ging. Ging sau khi hot ha c cy chuyn
sang mi trng thch nghing chun b sn gi 32oC trong 24 gi.
Tip tc cy ging thch nghing vo bnh tam gic 1000ml c cha sn 250ml
mi trng nhn ging cp 1, nui trn my lc tc 90 96v/ph nhit 3032oC
trong 12 gi. Tin hnh thanh trng thit b ln men (c dung tch 60 lt) 130oC trong
30 pht, chun b v thanh trng mi trng nhn ging cp 2 120 oC trong 30 pht.
Qu trnh nui ging khng ch nhit 32 oC, lng khng kh cho vo tnh theo t
l 0,5 lt mi trng/1 pht. Thi gian nhn ging 89 gi, n gi th 8 th soi chn
ging, nu thy ging t yu cu th 9 gi ging c th cy tip qua ni ln men
chnh.
b.2) Chun b ure v du ph bt
* Chun b ure: Ure tham gia vo qu trnh ln men gm lng ure cho vo mi
trng lc ban u gi l ure u v lng ure b sung thng xuyn trong qu trnh
ln men gi l ure tip. Mi trng sau khi c thanh trng v lm ngui t nhit
32oC, trc khi tip ging, c cho vo mt lng ure u vi t l 1,8% so vi
lng mi trng sau khi cho ure vo.
Lng ure tip vo trong qu trnh ln men c s lng khng c nh. Trong
qu trnh ln men, do lng acid glutamic to thnh nn pH mi trng gim lin tc.
Khi pH dch ln men gim n 7 th phi tip dn ure pH t 7,58, qu trnh tip
ure c thc hin cho n khi lng ng trong dch ln men cn khong 1% th
khng cn tip na.
Dung dch ure trc khi tip vo ni ln men phi c thanh trng nhit
o
115 C trong 15 pht v lm ngui n nhit 3233oC.
* Du ph bt: Du ph bt thng l du lc th, c thanh trng nhit
120140oC trong 120 pht ri h nhit n 3233oC trc khi dng ph bt. S
d c mt lng bt to ra trong mi trng l do s tch ly CO 2 c thi ra trong
qu trnh ln men di tc dng ca vi khun, v vy cn phi dng mt lng du
thch hp ph bt.
b.3) X l khng kh
Vi khun ln men acid glutamic c nhu cu s dng oxy hot ng, v vy cn
cung cp mt lng khng kh cho qu trnh ln men. Tuy nhin do yu cu phi m
bo trnh vic nhim trng dch ln men qua con ng khng kh nn khng kh
322

trc khi a vo ni ln men thng c tch bi v cho qua mt h thng lc.

Nhit khng kh a vo phi c iu chnh ph hp vi qu trnh ln men.
b.4) Ln men chnh
Qu trnh ln men thng chia lm 3 giai on:
- Giai on u: 812 gi, ch yu l sinh khi, ng hao chm, acid glutamic
cha tch ly hoc c th rt t, pH tng dn. Giai on ny cc cht ng, m v c
v hu c, cc cht mui khong, vitamin v cc cht sinh trng c trong mi trng
thm thu vo t bo vi khun lm cho vi khun ln ln, t kch thc cc i v bt
u sinh sn, phn chia. Qu trnh lp li cho n khi lng vi khun t n gi tr
cc i.
- Giai on hai: t gi th 12 n gi th 24, ng hao nhanh, acid glutamic
c to ra mnh. pH gim nhanh, nhit v bt tng nhanh. Giai on ny gi cho
s t bo khng tng thm na hoc tng rt t. Qu trnh ch yu trong giai on ny
l: ng v m v c thm thu qua mng t bo vi khun, cc qu trnh chuyn ha
bi men v cc phn ng to ra acid glutamic trong t bo. Lng acid glutamic to
thnh li ha tan vo mi trng lm cho pH mi trng gim dn, CO2 bay ra nhiu,
lng bt tng ln. Trong giai on ny nhit tng nhanh, lng ng gim nhanh
t 8,9% xung cn 2,3%, lng acid glutamic tng nhanh t 0 n 3040g/lt
- Giai on 3: nhng gi cn li tt c cc biu hin u gim dn cho n khi
hm lng ng ch cn nh hn hoc bng 1% th kt thc qu trnh ln men.
Qu trnh ln men phi lun gi nhit 3032oC, p sut 1kg/cm2, Lng
khng kh 3040 m3/gi cho 1m3 mi trng, tc cnh khuy 180200v/pht. Khi
pH gim n 7, b sung ure t pH = 8, thng b sung 1 ni ln men gin on
23 ln. Khi bt nhiu phi tip du ph bt to iu kin cho CO2 thot ra ngoi d
dng.
Tng thi gian ln men khong 2832 gi, lc ny ng cn li 1% v hm
lng acid glutamic t khong 17%, pH 7.
c) Tch acid glutamic
Sau khi kt thc qu trnh ln men, dung dch ln men lc ny c cha cao nht
150180g/l acid glutamic, mt lng cc acid amin khc v cc thnh phn mi
trng cha ln men ht. Do cn phi tch thu nhn acid glutamic.
Dch sau ln men c nng acid glutamic khong 17%, pH 7 s c a qua
h thng c c chn khng n qu bo ha to ra dung dch acid glutamic c
nng khong 30%, pH 5,56. Dch sau c c c acid ha bng cch s dng
H2SO4 98% h pH ca dch xung 3,22. y chnh l im ng in pI ca acid
glutamic v tinh th s kt tinh.
Dng nc lnh khong 5C (thng qua h thng trao i nhit c cu trc xon
rut g) h nhit dch acid ha (45C) xung cng thp cng tt v tin hnh kt
tinh acid glutamic trong iu kin lnh. nhit thp cc ht tinh th s ln dn ln,
thun li cho qu trnh ly tm.
Dng my ly tm cao tc (super decantor SDC) tch ht tinh th trong dch
sau kt tinh ra. Trong giai on ny, tinh th s c thu hi, dch sau ly tm cn ln
mt t acid glutamic (khong 2%) v cc vitamin, khong cht, cht hu c khc cng
xc t bo vi khun (gi chung l dch nc ci) c th c x l lm phn bn
lng.
323

Tinh th acid glutamic sau khi ly tm c bm mu nu s c lm sch bng

dch sau qu trnh lc ri c tch ra khi dch ra tinh th bng cch cho qua my
lc vi (belt filter). Tinh th i tip qua qu trnh trung ha, dch sau lc s c ti s
dng cho cc qu trnh trc .
d) To m chnh v tinh sch
to ra m chnh cn thc hin qu trnh trung ha bng cch s dng Na2CO3
chuyn acid glutamic thnh m chnh (glutamate natri)
Phn ng chuyn acid glutamic thnh m chnh c th hin nh sau:
C5H9NO4 + Na2CO3 = C5H8NO4Na + CO2 + H2O
Qu trnh c thc hin qua 2 giai on:
- Trung ha 1
Cho t t acid glutamic v Na2CO3 vo ni trung ha c cnh khuy cha sn
nc nng 70oC cho n khi pH = 55,5. Cho than hot tnh vo ty mu, sau
cho Na2S ( c pha long n nng 1315oBe) vo kh st theo phn ng:
FeCl2 + Na2S
Fe(OH)2 + Na2S

FeS + 2NaCl
FeS + 2NaOH

Ngoi ra Na2S cng c th tc dng vi acid glutamic theo phn ng:

2HOOC-(CH)2-CH-COOH + Na2S = 2HOOC-(CH)2-CH-COONa + H2S
NH2
NH2
Tip tc cho Na2CO3 vo trung ha n pH = 6,56,8 th p lc ln 1. Cho nc
nng vo p ra b cho n khi dch p ra c baum bng 0.
Kt thc giai on trung ha 1, yu cu dung dch sau trung ha phi trong sut
v c nng 2123oBe.
- Trung ha 2
Mc ch ch yu l ty mu dch p lc sau khi trung ha 1.
Cho dch p lc ln 1 vo thng trung ha 2 v gia nhit n 5060oC. Cho than
hot tnh vo khuy u ty mu. Tip tc cho Na2S vo kh cho ht st (kim
tra qu lng Na2S). Tin hnh p lc ln 2 v p ra b, thu c dung dch
glutamate natri a i c c.
Kt thc giai on trung ha 2, yu cu dung dch sau trung ha phi c mu
trng, trong; pH t 6,56,8. Kim tra qu lng Na2S khng cn st (vt kt ta en).
e) C c, kt tinh m chnh
Cng on ny kh phc tp, i hi vic thc hin nghim ngt theo ng yu
cu k thut.
V nguyn tc, din bin ca qu trnh c c kt tinh nh sau:
u tin khi nng dch cn long, cc phn t natri glutamate trong dch nm
ring l v xen k gia cc phn t nc theo kiu:
NaOOC-CH-(CH2)2-COO- - H+
NH3+ - OH
324

Qu trnh c c phn t nc t loi dn do tc dng ca nhit chn khng v

chuyn ng hn lon (si) khi lng nc cng gim i, mt phn t glutamate
natri cng dy c, t l va chm vo nhau cng ln, kt qu l to nn cc lin kt a
phn t theo kiu:
COONa
NaOOC CH - (CH2)2 COO- - NH3+ - CH
NH3+ - COO-

(CH2)2

(CH2)2

COO-

COONa

Cc tp hp phn t c ln ln mi to thnh cc ht nh li ti. Cc ht ny li

tip tc ln ln do lin kt thm c nhiu phn t n c hoc t lin kt vi nhau
thnh ht ln hn.
Qu trnh c c, kt tinh m chnh nh sau:
- Cho khong 80% dch trung ha c nng 2021oBe vo ni c c, tin
hnh c p sut 600mmHg, nhit 70oC, p sut hi 1kg/cm2.
- Khi dch t n nng 31,532oBe (phi o chnh xc) tin hnh tip
mm tinh th. Lng mm tip vo khong 7% so vi tng lng m chnh a vo
c. Sau khi tip mm, pha long 20% dch cn li n ~ 12 oBe v gia nhit ln 60oC
ri b sung lin tc vo ni c c sao cho lng b sung cn bng vi lng bc hi
ca ni. Lc ny mm tinh th ln dn nhng phi ch quan st, nu thy xut hin
cc tinh th nh th phi tip nc ngng t gia nhit 600C vo ph i ri li tip tc
c. Nui mm tinh th ln dn n khi t ln theo yu cu th ngng c v chuyn
sang ly tm.
- Trong qu trnh c c v kt tinh cn chp hnh nghim ngt cc ch tiu k
thut, trnh xy ra cc hin tng: m chnh kt tinh thnh khi ln, mm tinh th tip
vo b ha tan, kt tinh dy c cc tinh th nh.
- Kt tinh thnh khi ln: M chnh khng kt tinh thnh tinh th nh ta mong
mun m kt tinh tng to v cui cng ton b kt tinh thnh mt khi ln nm cht
trong ni. Khi khng cn cch no khc l cho nc nng vo ha tan ra ri c c
li thnh m chnh bt. Mt s s b chy v kt qu cui cng l c m chnh bt
mu vng chy.
- Mm tinh th tip vo b ha tan ht.
- Kt tinh dy c: Ngoi mm tinh th ta tip vo cn xut hin dy c cc tinh
th mi nh. Kt qu ta c mt loi m chnh na bt na tinh th ln ln, khng t
yu cu.
g) Ly tm v sy m chnh
Cc tinh th glutamate natri sau khi kt tinh xong c em i ly tm tch nc
ci v cc cht khng kt tinh ra khi tinh th glutamate natri. Tip tc phun nc m,
sch tia nh vo khi m chnh ra sch cc cht bm xung quanh b mt tinh th
hoc ha tan cc tinh th nh to m chnh c sng, bng. Dch v nc ra ly
tm c thu hi pha vo c vi m sau. M chnh thu c dng m chnh m
c a i sy trong cc thit b nh t sy, hm sy, sy phunM chnh c sy
325

 nhit 7080oC cho n khi t m 0,5% th kt thc qu trnh sy. Thi gian
sy khong 2 gi.
h) Phn loi v bao gi
- Phn loi
Phn loi m chnh trn cc sng rung c s l v kch thc l sng khc nhau
gm: loi mt sng 12 l, 24 l, 36 l/1 tc vung Anh:
+ Loi trn sng 12 l l loi vn cc hoc qu to, c th ha ra nc a vo c
m sau.
+ Loi trn v di sng 24 l, 36 l u l chnh phm.
+ Loi di sng 36 l dng lm mm tinh th cho m sau.
Cng c th s dng sng rung c kch thc l sng 10 l, 24 l, 42 l phn
loi.
- Bao gi
M chnh sau khi sng phn loi, em cn v ng bao gi ti polyetylen 2 ln.
Trng lng mi ti ty theo yu cu c th t 100g n 1kg, gia hai ln ti c
nhn hiu ghi r khi lng tnh, hm lng, ngi cn, ngi ng gi v ngy sn
xut, mt sau ghi hng dn s dng.
Tng ti ln 10kg hay 20kg c bc k bng giy chng m v ng kn trong
hm g a i nhp kho bo qun.
1.4.5. Ch tiu cht lng m chnh
- Hm lng m chnh tinh khit 99%
- m 0.5%
- pH m chnh: 6.77.2
- quay cc c trng: 24,8 ~ 25,3o
- Hm lng Cl- : 0.2%
- Khng pht hin PCA (pyrolidone carboxylic acid)
- Tng s bo t men, mc: 100 (khun lc/g)
- Hm lng Asen: 2ppm
- Tng s kim loi nng quy ra ch nh hn 10ppm
2. CNG NGH SN XUT ACID ACETIC (GIM)
Gim l sn phm ca qu trnh chuyn ho ru etylic (ethanol) thnh acid
acetic di tc dng ca vi khun Acetobacter vi cc loi ru, ru vang, ru bia,
ru nc p hoa qu. Mu sc v hng v ca gim ph thuc rt ln vo nguyn
liu lm ra n.
Ty thuc vo ngun nguyn liu ban u s c cho nhiu loi gim khc nhau
nh: gim qu, gim go, gim mt, gim nc da, gim ru.
Qu trnh ln men acetic theo phng php truyn thng c th c thc hin
trong iu kin bnh thng, thit b n gin.
2.1. Nguyn liu
Nguyn liu sn xut acid acetic bng phng php ln men c th l nguyn
liu cha ng (nc p tri cy, nc tri da, nc p ma...), cng c th l
nguyn liu cha tinh bt hoc nguyn liu cha cn.
326

Nguyn liu cha tinh bt sn xut gim thng l cc loi cc nu chn

nh cm, bp v cc loi cc khc, qu trnh phi tri qua ba giai on chuyn ho
- Giai on 1. Chuyn tinh bt thnh ng di tc dng ca enzyme amylase.
- Giai on 2. Chuyn ng thnh ru di tc dng ca nm men.
- Giai on 3. Oxy ho ru thnh acid acetic vi s tham gia ca vi khun
acetic.
i vi cc loi nguyn liu cha ng th qu trnh sn xut gim ch tri qua
giai on 2 v 3. Gim mt c lm t nc ma. Gim glucose l sn phm ln men
gim ca glucose. Gim nc da c sn xut bng cch cho ng vo nc da
vi t l 16% ri cho ln men ru v ln men acetic.
Trng hp gim c sn xut t nguyn liu cha cn th qu trnh sn xut
gim thc hin n gin nht, ch thc hin giai on 3.
Trong thc t hin nay nng cao cht lng ca gim ngi ta dng cc dch
p tri cy ln men, to ra sn phm gim c cht lng thm ngon. to mi
trng dinh dng ban u cho qu trnh ln men c thun li, trong thnh phn ca
mi trng ngi ta cn b sung thm ng, mui khong, mui amoni v mt t
acid acetic to pH thch hp cho vi khun Acetobacter hot ng tt.
2.2. Vi sinh vt ln men acid acetic
Chng vi khun tham gia qu trnh ln men acid acetic c nhiu loi nhng gi
chung l Acetobacter hay vi khun acetic. Vi khun acetic rt ph bin trong t nhin,
hin din trn b mt l, hoa, qu y chnh l iu kin thun li sn xut gim
bng con ng ln men theo phng php truyn thng.
2.2.1. c im
Vi khun actic l vi khun gram m, khng sinh bo t. T bo c dng hnh elip
n hnh que thng hoc hi cong, ng mt mnh thnh cp hoc thnh chui c dng
khng chuyn ng v dng chuyn ng (hnh 7.3)
Vi khun acetic c kh nng to
bo t v mng nhy, mt s c kh
nng di ng nh tim mao. Trn mi
trng c vi khun acetic pht trin
thnh nhng khun lc trn, u n,
ng knh trung bnh 3nm. Trn mi
trng lng vi khun acetic ch pht
trin trn b mt mi trng to thnh
nhng lp mng dy mng khc nhau.
Mt s loi to thnh mng dy nh
sa (0.5mm), nhn v trn, khi lc
chng chm xung y bnh v thay
vo 1 lp mng mng mi li tip
tc pht trin. Dung dch di mng
Hnh 7.3. Vi khun acetic
bao gi cng trong sut.
2.2.2. iu kin sinh trng
Vi khun acetic pht trin tt trn mi trng nc bia, cc mi trng c cha
cao nm men, glucose, ethanol hay manitol.
Vi khun acetic c kh nng to vng (thng gi l con gim) trong nng
327

ru cao 1012%, ln men nhit thch hp 2532oC, pH 5,45,8. Cc loi vi

khun acetic l nhng loi hiu kh mnh. Trong iu kin mi trng y v lng
oxy c cung cp lin tc, chng c th tng sinh khi sau 12 gi gp 17 triu ln so
vi sinh khi ban u.
Tnh cht c trng ca vi khun acetic l kh nng oxy ha ru etylic thnh
acid acetic pH 4,5. Nhu cu dinh dng ca vi khun acetic i vi ngun C, N v
cht sinh trng cng rt a dng. Vi khun acetic s dng ng, ru etylic v cc
acid hu c lm ngun C, mui amoni lm ngun N. Trong qu trnh pht trin vi
khun acetic c nhu cu i vi mt s acid amin nh valin, alanin, prolin, isoleucin.
Mt s cht kch thch sinh trng nh acid nicotine, acid folic v biotin c vai tr
quan trng trong sinh trng ca vi khun acetic.
2.2.3. Mt s vi khun thng s dng trong sn xut acid acetic
Cc ging vi khun thng c s dng trong sn xut acid acetic l:
- A. aceti: c kh nng pht trin trn mi trng c nng ru kh cao
(11%), c kh nng tch ly 6% acid acetic. Nhit thch hp pht trin 34 oC. Nu
nhit cao qu 43oC s gy ra hin tng co t bo v to thnh hnh qu l. Thng
pht trin trn bia.
- A. xylinum: c th oxy ha ru to 4,5% acid acetic trong mi trng, ngoi
ra cn c kh nng oxy ha tip acid acetic thnh CO2 v H2O.
- A. asteurianum: c kh nng chu nng cn thp hn A. aceti. Trong iu
kin mi trng pht trin thun li, chng c kh nng to c 56% acid acetic.
- A. orleaneuse: trong dch nc cy A. orleaneuse thng to ra mt vng rt
mng trn b mt. Vng vi khun thng rt chc, vi khun ny chu ng c lng
cn n 12%V, trong iu kin ln men thch hp, chng c th to ra c 9,5% acid
acetic.
- A. Schiitzenbachii: vi khun ny khi pht trin mi trng lng, chng to ra
lp mng dy nhng khng chc. cc nc trn th gii, ngi ta thng s dng
chng sn xut gim theo phng php chm. Trong iu kin mi trng thun li,
chng c kh nng to c 1112% acid acetic.
- A. Curvum: v c bn vi khun ny ging A. Schiitzenbachii. Trong mi trng
ln men thun li, vi khun ny c th to ra c 1011% acid acetic. Vi khun A.
curvum to vng rt chc trn b mt mi trng. Nhit ln men ti u ca vi
khun ny l 3537oC.
- A. Suboxydans: vi khun A.suboxydans c kh nng chu ng c nng
cn rt cao. Nhit ln men thch hp ca vi khun ny l 2830oC. Vi khun ny
cn lng oxy rt nhiu cho qu trnh chuyn ha cn thnh acid acetic v cho qu
trnh pht trin do trong qu trnh ln men cn phi thng kh lin tc.
Trong mi trng c thm mt lng nh cc cht dinh dng cn thit (nh
glucose), vi khun ny c th chuyn ha hon ton cn thnh acid acetic. Lng acid
acetic to c t qu trnh ln men c th ln n 13%. Thi gian ln men xy ra rt
nhanh.
2.3. Cc yu t nh hng n qu trnh ln men
2.3.1. Oxy khng kh
Oxy l mt yu t quan trng cho qu trnh ln men gim. Qu trnh oxy ha ch
xy ra khi trong mi trng vi khun c tip xc vi khng kh. Cng c thong
328

kh kh nng oxy ha cng tt, nng sut cng cao. phng php chm do b mt
tip xc gia t bo v khng kh b hn ch bi s bao ph b mt dch ln men ca
lp vng gim v dy lp dung dch nn qu trnh ln men ko di 35 tun, nng
gim thu c 37% acid acetic. Phng php chm do khng kh c thi trc
tip vo dung dch ln men nn qu trnh oxy ha xy ra rt nhanh, thi gian ngn 48
gi, nng gim 714%.
2.3.2. Nhit
Acetobacter thuc nhm a m, nhit thch hp cho chng hot ng l t
2532oC. Nhit thp qu trnh ln men xy ra chm, nhit thp hn 6 oC cc
hot ng sng ca vi khun s b ngng. Nhit cao c ch hot ng v n mc
no s nh ch s sinh sn ca t bo lm tng s tn tht ca vi khun v hiu
sut ca qu trnh ln men gim do s bay hi ca acid acetic v ru etylic. Nhit
thch hp cho qu trnh sn xut gim 2235oC, nhit ti u l 1824oC, 2732oC.
2.3.3. Nng acid acetic
Trong sn xut gim ban u ngi ta thng cho vo mt lng gim nht nh
acid ha mi trng nhm ngn cn s pht trin ca cc loi vi sinh vt khng
mong mun, a vo dch ln men mt lng t bo nht nh, kch thch s pht trin
ca cc vi khun sn xut acid acetic. acid ban u thng 26%. Nng acid
cao s hn ch s sinh trng ca vi khun v gim kh nng ln men. Nng acid
acetic trn 8% s c ch hot ng ca vi khun.
2.3.4. Nng ru
Nng ru rt quan trng i vi qu trnh ln men, nng ru s dng
thch hp khong 1013% s thc y qu trnh ln men. Nu nng ru cao hn
14% s lm cho ru khng c oxy ha hon ton chuyn thnh acid acetic v
nng sut ln men gim. Nu nng ru qu thp acid acetic to ra s b oxy ha
tip tc to thnh CO2 v H2O gy hin tng mt gim. trnh hin tng ny,
trong sn xut gim cn gi li lng ru st trong sn phm t 0,20,5%, lng
ru st c tc dng c ch s tng hp enzyme oxy ha acid acetic v mui acetate.
2.3.5. Cc cht C, N, P v nguyn t vi lng
to iu kin cho vi khun hot ng tt, thc y nhanh qu trnh oxy ha
ru thnh acid acetic, trong thnh phn mi trng dch ln men ngoi nc, ru,
acid acetic cn b sung mt s mui khong (NH4)2SO4, KH2PO4, CaHPO4, FeCl3
ty thuc vo nhu cu dinh dng ca tng ging vi khun acetic. Ngoi ra, trong mi
trng dinh dng cng cn b sung thm cc vitamin, cht kch thch sinh trng
nh pepton, cao nm men...
2.4. Cc phng php ln men
Gim c th c sn xut theo nhiu phng php ln men khc nhau, t
phng php truyn thng n cc phng php dng trong cng nghip ln men. Ni
chung cc phng php u nhm mc ch tng tc chuyn ha ru thnh acid
acetic di tc dng ca vi khun acetic. Cc phng php ln men thng c s
dng l:
- Phng php ln men chm
- Phng php ln men nhanh
- Phng php ln men chm
329

- Phng php kt hp
2.4.1. Phng php ln men chm (phng php Orleans ca Php)
Nguyn liu chnh dng sn xut acid acetic l ru vang nho v sau ny c
p dng cho nhiu loi ru tri cy khc.
S dng thng g ln men c dung tch 200 lt, pha trn c l thng kh c
che li chn trnh cn trng xm nhp (hnh 7.4). Cho vo khong 1/3 thng (~ 70
lt) gim ngon lm men mi ri cho tip 15 lt ru hoc ru vang. Tin hnh ln
men nhit 2129oC trong iu kin hiu kh. sau thi gian ngn vi khun acetic s
pht trin thnh mt lp mng trng trn mt v oxy ha ru etylic trong ru vang
thnh acid acetic. Trong khong thi gian 4 tun, c mi tun li cho vo thng lng
ru nh vy. Sau 5 tun, khi nng ru ch cn 0,30,5% th qu trnh ln men
gn nh kt thc. Sn phm to thnh l acid acetic c v chua thanh, thm ngon nng
t khong 56%. Gim c rt ra khi thng cho n khi hn hp trong thng
ch cn mt na. Li tip tc cho ru vo thng vi t l nh trn v tip tc ln men.
C nh vy, qu trnh c lp li cho n khi khng cn mun lm gim na. Quy
trnh lm gim ny tuy chm nhng lin tc v cho gim ngon.
Ca np liu
Ca khng kh vo
Ca quan st

Ct ch mc

Van tho

Hnh 7.4. Thng ln men theo phng php Orleans [10]

Phng php ln men chm ch sn xut acid acetic dng trong cng nghip thc
phm. u im ca phng php ny l d thc hin, sn phm ln men l gim c
hm lng acid acetic thp, c mi thm c trng. Tuy nhin c nhc im l thi
gian ln men thng rt di, hm lng acid acetic trong dung dch thp, nng sut
thp.
2.4.2. Phng php ln men nhanh
Phng php ny do ngi c thc hin theo qui m cng nghip.
Thit b ln men c dng hnh tr cao 2,56m, ng knh y 1,23m. T l
ng knh y so vi chiu cao khong 1/2 l thch hp nht. Trong thit b c
cht y v bo g si, li bp, than ci hay than cc. Cc vt liu ny c xem nh
cht mang, gi vi sinh vt trong qu trnh ln men, nh m vi sinh vt khng i
theo vo sn phm cui cng.
u tin, cho dung dch acid acetic c nng 35% chy qua lp vt liu trn
thanh trng v acid ha vt liu cht mang vi khun acetic d thch nghi trong
qu trnh ln men. Sau , dng nc v trng ra qua v cho ging vi khun acetic
vo. Vi khun acetic s pht trin v hnh thnh lp cht lng c, trn t bm trn
330

v bo hay li bp.
Tip ngi ta cho dng mi trng t trn xung qua h thng phn phi
chy qua lp cht mang c cha cc t bo vi khun mt cch u khp. Cng lc,
khng kh c thi t di y thng ln pha trn nh mt h thng phn phi. Lc
ny ru v khng kh s thm thu vo t bo vi khun. Qu trnh oxy ha ru thnh
acid acetic c tin hnh, acid acetic thm thu qua mng t bo ra ngoi v theo
dung dch xung y thit b ln men. Qu trnh ln men c thc hin trong khong
37 ngy. Khong 2/3 lng gim thnh phm c rt ra t y thng v mi trng
mi li c b sung vo thng v tip tc ln men. Nhit ln men t 2437oC.
Nhit thch hp cho qu trnh ln men l 30 n 32oC. Nhit ln men c kim
sot bi mt h thng trnh hin tng qu nhit v vi khun khng hot ng.
Trong trng hp dch ln men cui cng cha lng acid acetic thp, ngi ta tin
hnh ti ln men bng cch bm chng ngc li t trn xung.
Khng kh ra

Khng kh vo

Hnh 7.5. S ln men acid

acetic trn v bo g si (ln men
nhanh)[10]

Hnh 7.6. V bo g si dng cun

[12]

Phng php ln men nhanh c u im l thi gian ln men nhanh, thit b n

gin, hm lng acid acetic t cao t 1011%. Tuy nhin c nhc im, do thi kh
t di ln nn xy ra qu trnh lm mt ru hoc acid acetic.
V bo g si dng trong phng php ny c th c nh hnh thnh nhiu
dng khc nhau:
- Dng cun trn c kch thc khong chiu di 2 inch v ng knh 1,25 inch
c sy kh bng khng kh (hnh 7.6).
- Dng v bo g si c kch thc 2.54cm x 1.27cm x 0.3175cm. Trc khi s
dng, v bo c un nng vi dung dch gim 5% nhit 100 oC. Sau khi nu, v
bo c t ln trn lp giy phng lm kh. Qu trnh gia nhit nhm mc ch
loi b men di v vi khun khc trn b mt v bo.
Ngoi ra cn c nhng phng php ln men nhanh khc:
- Phng php nhng: Ngi ta thit k thng ln men hnh tr, bn trong lp
nhiu gi cha y cht mang (mt ca, li bp, than ci hay cc vt liu cellulose c
kh nng gi vi sinh vt trn ). Cc gi ny c th nng ln hoc h xung c.
Ngi ta chun b mi trng v mi trng vo thng ln men. Vi sinh vt
331

s c lm bm dnh vo cc vt liu ng trong gi. Gi cha vt liu c vi sinh vt

s c nhng xung dung dch ln men ri li nhc chng ln khi dung dch. Khi
chic gi cha cht mang c vi sinh vt thm y mi trng v c nhc ln khng
kh, qu trnh oxy ha ru c xy ra. Thao tc ny c lp i lp li nhiu ln s
c tc dng oxy ha ht lng cn c trong dung dch
- Phng php hnh trng quay: Ngi ta thit k thit b ln men c hnh tr
nm ngang bn trong mt thng cha dung dch ln men h np. Thit b hnh tr ny
c bc mt lp vt liu c kh nng thm nc v c kh nng gi vi sinh vt. Mt
na thit b ny nm trong lng dung dch ln men, mt na nm trn dung dch ln
men v c tip xc vi khng kh. Khi vn hnh, mt na thit b lun lun c
tip xc vi khng kh. Ngi ta thit k h thng quay ny vi vn tc rt chm
thi gian cho qu trnh oxy ha ethanol thnh acid acetic.
2.4.3. Phng php ln men chm
Ngy nay, s dng ph bin trong sn xut gim l phng php ln men chm.
Ln men chm c s dng trong cng nghip sn xut gim v cho sn lng ln v
thi gian ln men ngn. Trong cc nh my, h thng thit b sn xut gim gm mt
thng ln men c bit (acetator) (hnh 7.7) v mt h thng kim sot nhit ca
qu trnh to gim, c th dng ng xon rut g (hnh 7.8), thi gian to gim theo
phng php ny khong 2 ngy.

Hnh 7.7. Thit b ln men chm

Hnh 7.8. ng rut g trong thit b ln men

chm

Hnh 7.9. S thit b ln men chm [12]

332

Trong qu trnh ln men chm, ngoi lng ru a vo c nng khong

1218%, mt lng ci gim c to ra ri a vo thng ln men nh l mt cht
xc tc cho qu trnh ln men. Thng ln men c cu to c h thng gi cho hn
hp lin tc quay, a khng kh vo hn hp cung cp oxy to iu kin cho
cc vi khun hot ng. Nhit hn hp c gi khong 27oC30oC lm tng
tc qu trnh ln men.
Phng php ln men chm c u im l khi mi m gim c thc hin th tt
c nguyn liu ru u c chuyn thnh acid acetic, trong khi cc phng php
truyn thng khc qu trnh ln men din ra chm hn v cn li mt lng ru
trong gim thnh phm. Nng acid acetic khi sn xut theo phng php ny c th
t n 13%.
2.4.4. Phng php kt hp
Ngi ta thit k h thng ln men bao gm hai phn: Phn trn l lp m hay
lp cht mang cha vi sinh vt (ging phng php nhanh), lp gia ch l mt thng
cha dung dch sau khi ln men phn trn chy xung. Di cng l h thng thi
kh mnh, kh s c thi qua phn dung dch ny ri chuyn ngc ln phn trn
(ging thit b ln men chm).
2.5. Nng cao nng v tinh khit ca acid acetic trong dch ln men
Dung dch acid acetic sau khi ln men thng t nng khng cao, khong
510%, v thng ln mt s cht khc nn ch ph hp s dng trong ch bin
thc phm. Trong thc t sn xut acid acetic, ngi ta c th s dng phng php
chng ct thng thng hoc cc phng php chng ct khc nng cao hm lng
acid acetic trong dch ln men v lm sch acid acetic to sn phm acid acetic c
nng v tinh khit cao s dng c trong mt s ngnh khc.
Phng php chng ct thng thng l phng php n gin v d thc hin
c th thu c acid acetic c hm lng cao hn. Tuy nhin, phng php ny
thng tiu hao nhiu nng lng v sn lng acid acetic thng khng cao.
Phng php chng ct bng mui s dng mt cu t c kh nng phn ly
mnh lm thay i trng thi cn bng lng hi. Trong chng ct c s tham gia ca
mui CaCl2 hoc CH3COONa, hiu sut thu nhn acid acetic cao, t tinh khit.
Tuy nhin c nhc im tn thit b, nng lng hon nguyn cu t phn ly v
gy n mn thit b.
Phng php chng ct-trch ly c thc hin trn c s nhng cu t phn ly
c bay hi nh hn cu t c trong hn hp. Cu t phn ly ny s kt hp vi
mt cu t c trong dung dch to ra mt hn hp kh bay hi v thot ra di y
thp chng ct. Cu t phn ly c th c thu hi s dng li.
Ngoi ra, ngi ta c th dng phng php chng ct chn khng. Phng php
ny c u im l thu nhn c sn phm c cht lng cao, tuy nhin vic thc hin
rt phc tp.
2.6. Mt s nguyn nhn lm gim cht lng ln men acid acetic
2.6.1. Gim b c v gim chua
Trong qu trnh oxy ha ru thnh gim i khi gp hin tng oxy ha su sc
acid acetic ti CO2 v nc. Gim b vn c l do nhim cc nm men to mng
thuc ging Candida mycoderma thng l Mycoderma vini gy ra. Ngoi ra, cn c
th do nhim cc vi khun acetic khc nh Acetobacter xylinum, Acetobacter aceti
333

Chng d oxy ha acid acetic. Acetobacter xylinum pht trin trong gim to thnh
mng nhy trn b mt, lm cho gim ln men phn b khng u, to cho khi v bo
c nhng vng c acid thp v y chnh l cc nhim c iu kin cho cc vi
sinh vt tp dn pht trin. Khi nhim khun, cc cht lng ny ln men b oxy ha v
chuyn thnh CO2 v nc, lm gim lng gim.
khc phc tnh trng ny, ngi ta cho ln men li v trc khi ln men phi
v sinh thit b ln men tht sch hoc thanh trng Pasteur nhit 6070oC, hoc
cho thm vo gim K2S2O5 vi liu lng 515g/100 lt dm kt hp vi thanh trng
Pasteur tng bn ca gim. C th cho gim vo cc thng cha c y kn.
Ngoi ra, mt s nc qu v nc da c cha vi khun lactic, nht l trong
nc da. Loi vi khun ny rt ym kh v thng cng sinh vi Mycoderma vini.
Chng tn ti trong c hai iu kin ym kh v hiu kh. Vi khun lactic to mi kh
chu v lm mt mu gim. N cng khin gim khng chua v lm gim sn lng
gim.
C 3 bin php hu hiu chng li vi khun lactic l dng cht ng lng
trong dung dch ln men, lc v tit trng ru ln men, tng chua ln t nht
1% bng cch cho gim ngon vo ru ln men. Nu ta cho 75 phn triu dioxide
lu hunh th c th kim sot c vi khun lactic.
2.6.2. Gim chuyn mu en
Gim b chuyn mu en do 3 nhn t: tanin, st v men oxy ha. Tanin c
trong cc thng g mi hoc trong cc nguyn liu c dng sn xut gim. V
d, loi gim lm t qu vi rng c th cha mt hm lng ln tanin lm en gim.
St khi tip xc vi gim th b n mn v to nn tanat st. Ch cn mt phn st so
vi 10.000 phn gim l lm cho gim b en. Mt s men oxy ha cng lm
i mu gim nhng c th cha c bng cch tit trng theo phng php Pasteur.
Thng kh v lc l cch cha i vi tanin v st.
2.6.3. Ln gim (trng gim)
Trong thng ln men v gim thnh phm hay gp mt loi giun trn nh, c
mu hng gi l ln gim Angillula aceti. Con c trng thnh di ti 1mm, con ci
12 mm (hnh 7.10).

Hnh 7.10. Ln gim

Ln gim sinh trng v pht trin trong nhng iu kin khng nghim ngt.
Chng pht trin mnh trong nng gim thp (6% acid acetic). Cn nng cao
(910%) chng b c ch, nhng khng hon ton ngng sinh sn, nng 12%
334

chng cn sng c 1,5 thng, nng cao hn chng b cht.

Ln gim thng s dng vi khun acetic nh ngun dinh dng, ngoi ra
chng cng c th s dng ru, acid acetic, ng, cc cht nit v cc cht khong
ha tan pht trin. Chng khng c cho ngi, nhng gy c gim v lm gim
chua ca gim.
trnh hin tng ln gim cn bo m v sinh thit b lm gim, cc vt
liu ph nh v bo, li bp..., hn ch s nhim trng gim qua qu h hng, ru,
nc, nc qu, rui gim....
x l gim thnh phm b hin tng ln gim, ngi ta thng cho vo
12% mui n, sau 12 ngy ln gim cht, em lc hoc nng nhit dung dch
gim ln 4050oC ri lc loi b ln gim. Ln gim l sinh vt hiu kh
c th tiu dit chng bng cch ng kn cc thng cha gim.
2.6.4. B gim
Trong sn xut gim, ngi ta thng thy hai loi b gim
- Loi to, mu trng, c kch thc 0,81,5 mm
- Loi nh, mu nu, c kch thc 0,30,4 mm
B gim lm thay i cht lng ca gim. Khi thit b ln men b nhim nhiu
b gim c th s dng hi nc v nc nng tiu dit chng.
2.6.5. Rui gim
Rui gim thng pht trin phn trn v phn di ca thit b ln men, chng
thng c mu nu , c kch thc khong 2,53 mm. Rui gim l vt trung gian
ly nhim trng gim v cc loi vi sinh vt gy hi gim khc.
kim sot rui gim, c th dng li chn cc ca s, ca ra vo khu vc sn
xut v m bo nghim ngt ch v sinh xung quanh khu vc sn xut.
3. CNG NGH SN XUT THCH DA
Thch da (Nata de coco) l mt loi thc phm ph bin Vit Nam,
Philippin, Indonesia, Nht bn v mt s nc khc trn th gii. Thch da c ngun
gc t Philippin, c thnh phn ch yu l cellulose c hnh thnh bi s ln men
ca vi khun Acetobacter Xylinum trong mi trng nc da gi, nc ct da, chit
xut thc vt, nc tri cy hoc cc nguyn liu ph thi giu ng khc. Thch da
c mu trng trong n vng kem, hi dai, c bn cht ho hc l polysaccharide nn
khng c gi tr dinh dng cao nhng c c tnh kch thch nhu ng rut lm cho
vic iu ho bi tit c tt hn.
Thch da c dng ph bin lm mn trng ming hoc s dng nh mt
thnh phn trong cc thc phm khc nh kem, cocktail tri cy, v.v...Ngoi ra, thch
da cn c th lm gi th nui cy vi sinh vt thay cho mi trng agar, lm mng tr
vt bng, mng bao xc xch, ...Trong tng lai, thch da vn l ti cc nh
khoa hc tip tc nghin cu.
3.1. Vi sinh vt trong sn xut thch da
Acetobacter Xylinum (hnh 7.11) thuc nhm vi khun acetic, t bo Acetobacter
khi cn nh c dng hnh que, kch thc thay i t 27m, ng ring l hoc xp
thnh chui, khi trng thnh c dng hnh cu vi lp v nhy bao quanh.
Acetobacter Xylinum l loi vi khun acetic to vng dy v c kh nng oxy ho cc
hp cht hu c. Trong mi trng nui cy nc da gi c b sung cc cht dinh
335

dng cn thit Acetobacter Xylinum to nn lp cellulose dy. Acetobacter Xylinum

sinh trng pH < 5,0, to = 2832oC v c th tch lu 4,5% acid acetic. Acid acetic l
sn phm sinh ra trong qu trnh hot ng ca vi khun, nhng khi chng vt qu
mc cho php, chng s quay ngc tr li lm c ch hot ng ca vi khun.

Hnh 7.11. Vi khun Acetobacter xylinum c bao nhy cu to bi cellulose [1]

3.2. Bn cht sinh ha qu trnh sn xut thch da
Thch da c to thnh bi s ln men ca vi khun Acetobacter Xylinum
trong mi trng nui cy nc da gi c thm cc cht dinh dng cn thit. Phn
ng sinh ha sinh tng hp cellulose bng Acetobacter Xylinum l mt qu trnh gm
nhiu bc vi s tham gia mt lng ln cc enzyme xc tc (hnh 7.12).
Cellulose
CS
Glucose

UDPGlc

GK

UGP
Glucose-1-phosphate

PGM

Glucose-6-phosphate

G6PDH

Phosphogluconic acid

PGI
Fructose

FK

Fructose-6-phosphate

Chu trnh
Pentose phosphate
Chu trnh Krebs

PTS
Fructose-1-phosphate

FBP
1FPk

Gluconeogenesis

Fructose-1,6-biphosphate

Hnh 7.12. Phn ng sinh ha sinh tng hp cellulose bi A.xylinum [14]

CS: cellulose synthase; GK: glucokinase; FBP: fructose-1,6-biphosphate phosphatase; FK:
fructokinase; 1FPk: fructose-1phosphate kinase; PGI: phosphoglucoisomerase; PMG:
phosphoglucomutase; PTS: system of phosphotransferases; UGP: pyrophosphorylase uridine
diphosphoglucose; UDPGlc: uridine diphosphoglucose; G6PDH: glucose-6-phosphate dehydrogenase;
NAD: nicotinamide adenine dinucleotide; NADP: nicotinamide adenine dinucleotide phosphate.

Khi vi khun Acetobacter Xylinum sng trong mi trng nc da s hp th

ng glucose t mi trng nui cy, trong t bo vi khun glucose ny s kt hp
vi mt acid bo to thnh mt tin cht nm trn mng t bo. Sau tin cht ny
336

c tit ra ngoi t bo cng vi mt enzyme, enzyme ny c th polyme ho glucose

thnh cellulose v to nn lp cellulose kh dy v chc. Trong qu trnh hnh thnh
lp cellulose di tc dng ca vi khun Acetobacter Xylinum, ban u dung dch mi
trng c dng huyn ph mn sau chuyn sang dng ri rc ri kt li thnh khi
ln hn dng gel. Thi gian hnh thnh ti a l 30 pht sau khi c s tip xc gia
vi khun vi glucose v oxy.
3.3. Nguyn vt liu trong sn xut thch da
3.3.1. Nguyn liu chnh
Nguyn liu chnh c s dng trong sn xut thch da l nc da. Thng
thng thch da c sn xut t nguyn liu nc da gi cho hiu qu cao do va
rt tt cho qu trnh ln men va tn dng c ngun nc da ph phm thi ra t
qu trnh sn xut cm da no sy.
Trung bnh mt tri da cho t 260 n 300ml nc da, chim khong 25%
khi lng tri da. Thnh phn v khi lng cc b phn ca tri da c trnh by
bng 7.1.
Bng 7.1. Thnh phn v khi lng cc b phn ca tri da nng 1,2kg [3]
Thnh phn

Trng lng (kg)

T l % theo khi lng
V
0,4
33
Go
0,18
12
Nc da
0,26
25
Cm da
0,36
30
Nc da cha nhiu cht dinh dng nh ng, protein, lipid, vitamin v mt
t cht khong to iu kin thun li cho qu trnh ln men. Lng ng kh,
protein v pH nc da tng theo chn ca tri da.
Bng 7.2. Lng ng kh, protein v pH trong nc da cc tri c chn
tng dn ca TP. San Pablo [3]
ng kh
Protein
Tui thng
pH
(g/100ml)
(g/100ml)
4
2,20
0,104
4,90
5
2,25
0,210
4,87
6
2,39
0,262
4,92
7
2,56
0,356
4,92
8
2,63
0,504
5,17
9
2,89
0,512
5,40
10
2,79
0,521
3.3.2. Cc ha cht v ph gia
Trong sn xut thch da, c ngun dinh dng cho vi khun
Acetobacter Xylinum hot ng cn b sung mt s mui dinh dng nh: (NH4)2SO4,
(NH4)2PO4, (NH4)2HPO4Ngoi ra trong thnh phm c th s dng mt s ha cht
bo qun nh benzoat, sorbat
3.4. Quy trnh cng ngh sn xut thch da
3.4.1. S quy trnh
S quy trnh cng ngh sn xut thch da c trnh by hnh 7.13.
337

Nc da gi
Lc
ng, SA, DAP

B sung dinh dng

Thanh trng
Lm ngui

Acid acetic

Chnh pH

Ging sn xut

Ln men
Tch khi hemicellulose
Ra
Ct nh

dd Na2CO3 3-5%

Ngm Na2CO3
X nc lnh
un si
ro
Ngm ng

Dch ng 70%

B sung cht mu, mi

Thnh phm
Hnh 7.13. S quy trnh sn xut thch da
338

3.4.2. Thuyt minh quy trnh

a) Chun b ging sn xut
* Mi trng phn lp v gi ging
Ging Acetobacter Xylinum c nui trong mi trng thch nghing, thnh
phn gm:
(NH4)2SO4 (SA)
(NH4)2HPO4 (DAP)
Saccharose
Agar
Nc da

8g
2g
20g
20g
1000ml

Mi trng c chun b, cho vo cc ng nghim v thanh trng 121C

trong 20 pht. Sau cy ging v trong t m 34 ngy.
La chn nhng ng ging pht trin tt bo qun trong t lnh 24oC tip
tc qu trnh nhn ging. Qu trnh nhn ging c th qua 1 cp, 2 cp hoc nhiu hn
ty thuc vo quy m sn xut.
* Mi trng nhn ging cp 1
Thnh phn mi trng nhn ging cp 1 ging nh trn nhng khng c agar
v c iu chnh pH = 3,84 bng dung dch acid acetic.
Mi trng c kh trng 100C trong 30 pht. Cng c th nng nhit
kh trng ln n 121C. Cho mi trng kh trng vo cc bnh tam gic (100ml)
hoc chai thy tinh thanh trng (khong 50ml/bnh), y np li. ngui n
30C ri tin hnh cy ging t ng thch nghing. Lc hay sc kh trong thi gian
1820 gi. Sau yn nui nhit phng trong 34 ngy. Khi xut hin lp
vng trng, chc trn b mt mi trng th tin hnh nhn ging cp 2.
* Mi trng nhn ging cp 2
Chun b thnh phn mi trng v kh trng ging nh mi trng nhn ging
cp 1.
Phn mi trng vo cc bnh tam gic (250ml) hoc chai thy tinh, cho khong
100ml150ml mi trng, y np. ngui n 30C, cy ging theo t l 1020%.
Lc hay sc kh v nui nh nhn ging cp 1.
Ty theo yu cu sn xut c th nhn ging n cp hai hoc cp 3 cho
lng ging a vo sn xut.
b) Chun b mi trng ln men
Nc da gi thu nhn cc nh my sn xut cm da no sy c lc qua vi
lc loi b cc tp cht. Dch lc nc da c thu vo thng cha. Cn trn vi
lc c tch ra ngoi.
Tin hnh b sung cc cht dinh dng: SA, DAP, ng glucose vo dch lc
nc da, y l ngun cung cp nit, khong to mi trng ti u cho qu trnh
sinh tng hp sn phm. Mi trng sau khi b sung dinh dng c thanh trng
bng cch un si khong 1015 pht tiu dit cc vi sinh vt c trong mi trng.
Sau lm ngui.
339

Dng acid acetic 40% iu chnh mi trng t c pH = 3,84,0 chnh

nhit n 2831C (pH, nhit thch hp cho qu trnh ln men).
c) Ln men
mi trng vo cc khay, cy ging theo t l 1:10. y cc khay cha dch
ln men bng vi mng hoc giy. Gi nhit phng 2831oC trong vng 510
ngy. Trong thi gian ny qu trnh ln men s xy ra, lp thch dn c hnh thnh
trn b mt v vy khng nn lm khuy ng mi trng trnh lm cho lp thch
ang hnh thnh b tch lp.
Ngoi qu trnh to sinh khi mng cellulose, trong qu trnh ln men cn to ra
s tch ly cc acid hu c trong dch nui cy, s tch ly acid hu c ph thuc vo
tng chng trong mi loi vi khun, vo thnh phn ca mi trng, vo s thng kh
v cc nhn t khc. i vi Acetobater Xylinum vic ln men i lin vi hnh thnh
cc acid dicarboxylic khng bay hi (acid malic, fumaric, succinic), cc keto acid
(acid oxaloacetic, pyruvic) nh l cc sn phm trung gian v cc acid mono
carboxylic bay hi (acid propionic, acid acetic, i khi c acid formic) nh l cc sn
phm cui cng.
d) Thu nhn thch da th v hon thin sn phm
Tch khi cellulose ra khi dch ln men. Sau ra khi cellulose bng nc
lnh. Ct khi cellulose thnh cc ming nh, u n, kch thc ty thuc vo yu
cu ca sn phm, c th ct bng tay hoc dng my.
Ngm sn phm trong dung dch Na2CO3 35% trong 15 pht trung ho acid
acetic cn st bn trong thch. Sau x li bng nc lnh. un si lm trong sn
phm, c th b sung cht to dai lm tng dai ca sn phm.
Chun b dch ng 70% v ngm khi thch vo dung dch nc ng to
ngt v tng trong cho sn phm. T l 1kg thch/lt dch ng.
B sung mu, mi hon thin gi tr cm quan.
e) Bo qun thch da
Khi cellulose to ra c ngm trong dch ng c nng cao (70%) do
c th c ch c s hot ng ca vi khun v nm men. Bo qun thch da trong
iu kin lnh s ko di c thi gian bo qun. C th s dng mui natribenzoat
vi nng s dng khong 0,051% sn phm thch da v ng gi kn c th bo
qun c nhit thng trong thi gian 4 thng.
3.5. Cc yu t nh hng n qu trnh ln men thch da
3.5.1. nh hng ca (NH4)2SO4 v (NH4)2PO4
T l thnh phn dinh dng trong mi trng nui cy c ngha quyt nh i
vi s sinh trng v pht trin ca A.Xylinum. S thay i nng (NH4)2SO4 trong
mi trng nui cy nh hng ln n s pht trin ca A.Xylinum v qu trnh to
mng nhy. Nng cc cht dinh dng ny tng s dn n hm lng cellulose to
ra cao.
Tuy nhin khi tng hm lng b sung cc cht dinh dng ny n mt mc
no s hn ch s to thnh lp cellulose do A.Xylinum khng hp thu c ht
lng cht dinh dng, phn cn li trong mi trng s c ch s pht trin ca t
bo vi khun.
nh hng ca nng (NH4)2HPO4 n s hnh thnh thch da, c trnh
340

by bng 7.3.
Bng 7.3. nh hng ca nng (NH4)2HPO4 n s hnh thnh thch da [3]
Nng NH4H2PO4 (%)

Khi lng trung bnh ca thch da th

t 400 ml canh trng sau 15 ngy (g)

0.0

110.0

0.1

128.70

0.2

135.50

0.3

148.65

0.4

168.20

0.5

210.35

0.6

178.90

0.7

174.85

0.8

170.45

0.9

163.90

1.0

150.40

3.5.2. nh hng ca cc loi ng

A.Xylinum c th s dng cc loi ng khc nhau nh: glucose, sacchacrose,
lactose, maltose, dextrin v galactose trong qu trnh ln men sn xut thch da. ng
vi mi loi ng v nng ng khc nhau, thch da hnh thnh s c khi
lng v trng thi khc nhau. Khi s dng glucose v sacchacrose cho qu trnh ln
men s cho khi lng thch da cao v trng thi rt tt. Khi khng b sung ng
hoc s dng ng galactose trong dch ln men th thch da c to ra mng,
mm v rt t.
Bng 7.4 trnh by nh hng ca cc loi ng khc nhau n s hnh thnh
thch da trong nc da pH = 5,0.
Bng 7.4. nh hng ca ng n s hnh thnh thch da
trong nc da pH = 5.0 [3]
ng

dy Trng thi

Khi lng thch da sau 15 ngy ln men (g)

Glucose

Dy chc

198.50

Saccharose

Dy chc

193.79

Lactose

Mng mng mm

84.50

Maltose

Mng mng mm

86.35

Dextrin

Mng mng mm

81.20

Galactose

Mng mng mm

50.45

Khng
b Mng mng mm
sung ng

50.00

341

Trong thc t sn xut ngi ta thng s dng saccharose do gi thnh r v

cho nng sut kh cao.
3.5.3. nh hng ca nhit
Nhit thch hp cho qu trnh ln men thch da l 2832oC. nhit cao
hn 35oC hoc thp hn 15oC kh nng hnh thnh thch da hu nh khng c.
Bng 7.5. nh hng ca nhit n s hnh thnh thch da
trong nc da pH = 5.0 [3]
Nhit (oC)

Trng thi thch da

Khi lng trung bnh sau

15 ngy ln men (g)

15

Khng pht trin

0.00

20

Mng mng mm

87.50

25

Trung bnh chc

128.82

2831

Dy chc

195.02

35

c st, khng to thch

0.00

40

c st, khng to thch

0.00

3.5.5. nh hng ca pH
pH nh hng nhiu n nng sut v s hnh thnh sn phm thch da,
pH qu thp hoc qu cao u khng to ra thch, th hin bng 7.6.
Bng 7.6. nh hng ca pH n s hnh thnh thch da [3]
pH

dy Trng thi

Khi lng thch da sau

15 ngy ln men (g)

2.5

Khng hnh thnh thch

3.0

Khng hnh thnh thch

3.5

Mng mng mm

92.60

4.0

Trung bnh mm

148.52

4.5

Dy chc

188.32

5.0

Dy chc

193.89

5.5

Dy chc

184.20

6.0

Dy chc

173.70

6.5

Trung bnh chc

163.85

7.0

Mng mng mm

86.90

7.5

Khng hnh thnh thch

8.0

Khng hnh thnh thch

3.6. Kim tra v nh gi cht lng thch da thnh phm

3.6.1. Phn ci
- Thch da c ngm trong nc ng c b sung mi ca cc loi tri cy
nh vi, nhn, du , ...
342

- Kch thc thch da nn t : 1 x 2 x 2.5 (cm)

- Mu sc : trng sa
- Cu trc : dai, chc
- Mi v : mang mi tri cy ty thuc vo tng loi sn phm.
3.6.2. Phn nc
- T l ci/nc l 50/50
- Nc ng c vai tr to v ngt v l mi trng bo qun thch da
- Hm lng ng vo khong 6070%
- Nc phi trong v mang mi c trng ring ca tng sn phm.

CU HI N TP
1. C s ca qu trnh sn xut m chnh bng phng php ln men l g? Nhng yu
t no nh hng n qu trnh sn xut m chnh?
2. Hy m t quy trnh sn xut m chnh bng phng php ln men v gii thch cc
cng on trong quy trnh.
3. Cho bit vai tr ca biotin v ure trong qu trnh sn xut m chnh bng phng
php ln men.
4. Nu c im ca vi khun acetic v bn cht sinh ha ca qu trnh ln men
acetic.
5. Trnh by cc phng php ln men v gii thch nh hng ca cc yu t: oxy
khng kh, nhit , nng acid acetic, nng ru v cc cht dinh dng b
sung n qu trnh ln men acid acetic.
6. Gii thch mt s nguyn nhn lm gim cht lng ca qu trnh ln men acid
acetic.
7. Trnh by bn cht ca qu trnh sn xut thch da v c im ca vi khun ln
men thch da.
8. Nu quy trnh sn xut thch da v trnh by nhng cng on chnh trong quy
trnh.
9. Vic b sung cc cht dinh dng v ng c ngha nh th no n qu trnh
sn xut thch da? V sao?
10. Cc thng s nhit v pH b thay i s nh hng nh th no n vic hnh
thnh cu trc ca thch da?

343

TI LIU THAM KHO

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