(123doc - VN) - Con Ruou Bia Nuoc Giai Khat PDF

Bo Co: Thc Hnh CNSX Ung GVHD: Th.
S Trn Th Mai Anh
Vin: Cng Ngh Thc Phm & Sinh Hc
Mn thc hnh: CNSX Ung
Bo co thc hnh:
Cn, Ru, Bia,

Nc Gii Kht
GVHD: Th.s Trn Th Mai Anh
SVTH : T 5 Nhm3
LP : DHTP3
NIN KHA : 2007 2011
TP.H Ch Minh,ngy 18 thng10 nm 2010
SVTH: Nhm 3- T 5 http://www.ebook.edu.vn Trang 1

Bo Co: Thc Hnh CNSX Ung GVHD: Th.S Trn Th Mai Anh
Danh Sch Sinh Vin
H V TN MSSV
V Th Sinh 07720861
Nguyn Th Thu Tho 07713321
Tiu Th Kim Phc 07705991
H Th Thu Nguyt 07707801
Phng Th Hunh Nh 07702831

Nhn Xt Ca Gio Vin

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Mc Lc
Danh sch t .................................................................................................... 2
Nhn Xt xa gio vin ................................................................................... 3
Bi 1: Ru Truyn thng ............................................................. ................. 5
Bi 2: Sn Xut Ru chng ct theo phng php EnZyme ...... ................. 18
Bi 3: Xc nh ru ca dch gim ......................................... ................. 26
Bi 4: sn Xut nc trch ly ......................................................... ................. 28
Bi 5: Nu mi trng dinh dng nm men ................................ ................. 37
Bi 6: Sn Xut Nc gii Kht Ln Men ..................................... ................. 40
Bi 7-8: Cng ngh sn Xut Bia .................................................. ................. 48
Bi 9: Sn Xut nc gii kht pha ch ......................................... ................. 75

Bi1: SN XUT RU THEO PHNG

PHP TRUYN THNG
1.Tng quan v nguyn liu v sn phm
Ru l mt loi ung c lch s hng

ngn nm, n c mt trong hu ht cc l nghi
v phong tc ca hu ht cc nc trn th gii,
mi nc mi vng li c mt loi ru c
trng v l nim t ho ca cc vng. Thnh
phn chnh ca ru l: ru etylic (etanol:
C2H5OH), nc, v cc cu t khc tu thuc
vo cch sn xut, loi nguyn liu, cch pha
ch, tng tr ... chnh cc cu t khc ny to
nn nt c trng ca mi loi ru, mi a phng m ni khc kh c th bt
chc c v phn ln n c cc gia nh gi kn, khng truyn cho ngi
ngoi.
1.1.Gii thiu v bnh men s dng trong ln men ru truyn thng Vit
Nam
1.1.1.S lc v bnh men
Bnh men l hn hp VSV c s tc ng tng h trong qu trnh ln

men.
Cc loi bnh men
o bnh men c thuc bc
o bnh men khng c thuc bc
o bnh men l

nc ta, mi vng u c cc bi thuc lm men khc nhau to nn nhiu

loi ru c sn ca tng vng, c nhiu ngi bit n nh ru Bu
(Bnh nh), ru G en (Long An), ru Lng Vn, ru cn
1.1.2.H VSV c trong bnh men
Trong bnh men c 100 300 triu t bo VSV/gr.
Nm mc: Mucor sp, Rhizopus sp, Aspergillus ozyzae, Asp. niger, A.

awamori, Asp. sp, Penicillium sp...
Nm men: Saccharomyces sp v Candida sp.
Vi khun lactic v VK acetic.
Ngoi ra cn c gi nm men Endomycopsis.
Aspergillus oryzae
Thng c mu vng khi gi nn cn

c gi l nm mu vng hoa cau. Khi mi
pht trin, h si c mu trng, sau
chuyn dn sang mu lc v khi gi chuyn
hn sang mu vng.
Pht trin trong khong nhit rt
rng (15-40oC), nhit ti u l 30-32oC.
Kh nng sinh enzyme rt mnh, trong ch yu l cc loi enzyme

amylase, protease, maltase.
Aspergillus niger
Khi mi pht trin, si nm mu trng, sau

sm li nhng khng hon ton en. Bo t ca chng

l c mu en tuyn.
T mt si u tin, chng phn nhnh to ra 2-4 nhnh si nh. T cc

nhnh ny s pht trin thnh nhng nh bo t v t s pht trin thnh
nhng bo t mu en.
Nm si ny c kh nng to ra rt nhiu enzyme khc nhau nh:

amylase, invertase, maltase, protease, pectinase v cellulase...
Penicillium sp (Nm chi)
B phn mang bo t c dng phn nhnh hnh chi.
Cung c th phn nhnh

1,2, 3 tng, trn l cc th bnh
ri n bo t nh. Cc b phn
ca th chi c th pht trin u,
i xng vi trc cung hoc
khng.
C kh nng sinh cellulase.
Mucor:
Mu trng, bc bo t hnh
cu mu trng hoc nht mu.
Mucor c h si hnh ng,

dng nhung hoc len, khng c
thn b (Stolon) cung bc bo t dng ng, lun lun tn cng bng bc bo
t, n c hoc phn nhnh.

Mucor mc cc ht, thc n gia sc, thc phm b m to thnh mt

lp lng t mu xm. Mt s loi Mucor c kh nng ln men v oxy ho.
Kh nng sinh enzyme protease, amilase....
Chng c dng trong sn xut axit hu c, ru v cc ch phm

enzyme
Rhizopus sp
Mu trng xm, r gi mu vng, bc bo t hnh cu, bo t kn, phn

nhnh.
Phn b rng: t, ng cc, rau qu.
Kh nng sinh enzyme protease, amilase.
Endomycopsis
L loi nm men rt giu amylase v

glucoamylase.
C tnh cht tng t nh Sac. cerevisiae.

T bo Encomycopsic c hnh di ni tip nhau
thnh nhng dng si gi l khun ty (mycelium).
Sinh sn dinh dng bng ny chi.
Va c kh nng ng ho va c kh
nng ru ho (ln men Glucose, maltose). Enzyme glucoamylase t nm men
Endomycopsis filligenes c pH hot ng l 4,8; enzyme ny bn vng pH 4-
5, nhit thch hp cho enzyme ny hot ng l 50oC.

Saccharomyces cerevisae
L loi nm men ln men ni, k kh khng bt buc. Sinh sn theo kiu ny

chi, phn i, bo t.
Trong iu kin c oxy, pht trin sinh khi.
Trong iu kin khng c oxy,chuyn ng thnh ru.
C kh nng ln men nhiu loi ng khc nhau (glucose, saccharose,

fructose, mantose)
Nhit ti u:25-30oC, nhit ti thiu 2-3oC, 40oC ngng sinh

trng v men b cht.
Vi khun
Ch yu l VK lactic v VK acetic thng lm chua mi trng trong

dch ln men c oxy,
1.1.3.Vai tr ca bnh men ru
H VSV trong bnh men tham gia cc qu trnh chuyn ha c cht.

Giai on u VK pht trin hnh thnh cc acid hu c.
pH mi trng gim xung to iu kin thun li cho cc loi nm
mc pht trin. Nm men cng bt u pht trin (tc yu hn nm
mc).
Qu trnh chuyn ha tinh bt thnh ng: nh nm mc Aspergillus
sp, Rhizopus sp, Mucor sp, Endomycopsis . to ra amylase (alpha
amylase, glucoamylase).
Qu trnh chuyn ha ng thnh ru: nh cc loi nm men
Saccharomyces, cc loi nm mc Mucor rouxii, Rhizopus delamar v

cc loi thuc Endomycopsis va c kh nng chuyn ha tinh bt thnh

ng, va c kh nng chuyn ha ng to thnh cn.
1.2.Thnh phng go
Thnh phn (%) Tinh bt Nc Protein th Cht bo th X th Tro

La go 69.2 11 7.3 1.2 0.5 0.9
2. Quy trnh cng ngh sn xut
2.1.S quy trnh

Go
X l
Nu chn
Men t: 10g/ ngui, ri Men kh: 10g/

kg 2l nc men kg
2 ngy, b
sung 2l nc
Ln men
Lc B
Chng ct
Sn phm
2.2.Thuyt minh quy trnh

X l: loi b tp cht (t, ct...), sau em cn
Nu chn: ph v cc t bo ca ht tinh bt, gip cho en zym amylase tip

xc c vi tinh bt, to iu kin a tinh bt v trng thi ha tan trong dung
dch. Ch : trnh nu qu nho hay qu kh v chy kht gip to mi trng
ln men tt sau ny.
ngui: nh ti cm sau ngui nhm gim nhit ca khi ht

xung to iu kin thch hp rc men nu nhit cao cc vi sinh vt trong
bnh men s cht.
Khi nhit h xung 30-32 o C ta tin hnh rc men, lng men ging, to
iu kin thch hp cho vi sinh vt hot ng: m 80-85%, nhit : 30-32 o
C, thong gi.
i vi men t : b sung 10g/kg tng ng vi 2l nc, sau ln men.

i vi men kh: b sung 10g/kg, trn u men ri tin hnh 2 ngy.
Mc ch : to iu kin cho vi sinh vt c trong nm men pht trin, tng

sinh khi, chuyn ha ng thnh ru.
Bin i sau khi : di tc dng ca enzym amylase c sn trong bnh men

hay do nm mc tit ra chuyn ha tinh bt thnh ng lm c cht cho nm
men s dng ln men chuyn ha ng thnh ru.
Sau khi : Ta b sung nc v yn trong 2,5 n 3 ngy nhit 25-30 o

C . y l qu trnh ngm, trong qu trnh ny cc loi vi sinh vt hot ng to
ra cc sn phm trao i cht: axit hu c, este, ru, cc cu t thm... Ti y
sn phm gm 2 pha rn v lng:
Rn: V, tinh bt cha thu phn - > cn loi b

Lng: Ru etylic, nc, cc cu t khc: ru bc cao, andehyt,

este...
Ln men: tin hnh ln men nhit thng. Thi gian ny s c ba qu

trnh song song xy ra, tt nhin l mc ca cc qu trnh ny c khc nhau.
Ba qu trnh l qu trnh tng sinh khi ca vi sinh vt, qu trnh ng ha
v qu trnh ru ha. S kt hp ca ba qu trnh ny to cho rp mu sc,
mi, v rt c trng.
Qu trnh tng sinh khi ca vi sinh vt:
Qu trnh ny xy ra rt nhanh giai on u ln man, khi ta cho

bnh men vo nguyn liu. S pht trin mnh ca vi khun giai
on ny ko theo s to thnh mt s acid hu c. K qu l Ph
mi trng gim xung to iu kin thun li cho cc loi nm,
mc pht trin. Song song cc loi nm men bt u pht trin,
tuy s pht trin ca chng c yu hn s pht trin ca nm mc.
Cc loi nm mc ch pht trin trong giai on ng c to
thnh hay l cui giai on nm mc pht trin.
Qu trnh sinh ha:
Qu trnh chuyn ha ng v cc thnh phn khc thnh cc acid

hu c: trong c hai qu trnh to acid hu c c bn. l qu
trnh to acid acetic v qu trnh to acid lactic. Qa trnh to acid
lactic mnh hn qu trnh to acid acetic. C hai qu trnh ny xy ra
vi cng khng mnh v giai on u lng ng trong khi
ln men cha cao nn vc chuyn ha xy ra khng mnh.
Qu trnh chuyn ha tinh bt thnh ng:

Do s pht trin ca nm mc v nm men Endomycopsis, tinh b c

chuyn ha thnh ng. Cc loi nm mc v nm men ny trong qu trnh pht
trin to ra rt nhiu enzym amylase v glucoamylase. Cc enzym ny hot ng
rt thun li trong giai on u v c ko di sut thi gian ny. Bn cht ca
cc enzym ny l cc enzym cm ng, do nguyn liu l loi c cha nhiu tinh
bt, kch thch qu trnh sinh tng hp rt mnh m. im quan trng th hai cn
cp n l cc enzym ny chu s iu khi63n bi sn phm cui cng l
glucose. Bnh thng th glucose s c ch qu trnh thy phn tinh bt. Nhng
cc loi nm mc Mucor rouxei, Rhizopus delemar, cc loi nm men thuc
Endomycopsis va c kh nng sinh tng hp enzym amylase, glucomylase va
c kh nng chuyn ha ng thnh cn. Mt kh cc loi nm men
Saccharomyces cng rt tch cc chuyn ha ng glucse thnh cn. K qu l
lng ng glucose chyn ha thnh bao nhiu, ngay lp tc c chuyn ha
thnh cn, mt phn phc v cho sinh sn v pht trin ca chnh cc loi vi sinh
vt . Do trong khi ln men ny thng khng xy ra c ch km hm ngc
bi glucose.
Qu trnh chuyn ha ng thnh cn:
Qu trnh ny c thc hin bi:
Saccharomyces sp.
Mucor v Rhizoup sp.
Endomycopsis sp.
Trong cc loi nm men Saccharomyces ng vai tr c bn,
chuyn ha ng to thnh ru etylic v CO2. CO2 sinh ra
trong qu trnh ln men s to thnh bt kh bm vo b mt nm
men v lm cc t bo nm men ni ln trn, khi ln n b mt, bt
kh v ra v t bo nm men li chm xung to ra s o trn gip
qu trnh ln men c tt hn.

Song song vi qu trnh ny l cc qu trnh chuyn ha ng, cc acid

hu c thnh cc sn phm ph khc.
iu c bit lu l tt c cc qu trnh chuyn ha c xy ra xen k,
h tr nhau v to nn mt qu trnh chung hi ha., cui cng ta to ra
sn phm khng ch c nc v cn m l hn hp sn phm bao gm
nhiu thnh phn khc nhau.
Sn phm sau qu trnh ln men: cn l ch yu ngoi ra cn c aldehyd,
acid lactic, acid acetic, cc ru cao phn t( propanol, isopropanol...)
Lc:
Hn hp sau khi ln men tn ti theo 3 pha: Rn, lng, kh (pha kh chim

rt t, khng ng k). Mc ch ca giai on ny l tch pha lng (ru l
ch yu, cc cu t thm, este, axit hu c, ...) ra khi pha rn (b, v qu,
v ht...)
Chng ct: mc ch thu c ru c cn cao hn, loi b tp cht.

Chng ct da trn nguyn tc bay hi ca cc cht khc nhau th khc nhau.
u tin l s bay hi ca aldehyt, este sau n cn ri acid hu c v cui
cng l cc ru cao phn t.
3.Kt qu
S dng men t
Ngy pH brix
09/09 5.8 5
10/09 6.05 16,05
11/09 3.3 15.2
12/09 4 15.4

15/09 3.31 7
16/09 3.34 6
S dng men kh
Ngy pH brix
11/09 3.25 13.2
12/09 3.58 10.5
15/09 3.67 6
16/09 3.69 6.5
Men kh : th tch V=1510ml

Men t: th tch V=1750ml
cn:
men kh: 10%

men t: 9,7%
4. Nhn xt
T kt qu theo di qua cc ngy ta thy
Dng men t:
Brix ca dung dch lc u thp sau tng ln t t ri gim

xung. iu ny c th gii thch do tc dng ca enzym amylase phn
ct tinh bt thnh ng lm cho nng cht kh trong dung dch tng
ln, sau l qu trnh ln men chuyn ha ng thnh ru di tc
dng ca nm men nn nng cht kh li gim xung.
V pH: lc u pH c xu hng gim xung do s pht trin mnh ca
vi khun giai on ny to thnh mt s acid hu c nh acid acetic,

acid lactic dn n kt qu pH gim xung to iu kin thun li cho

cc nm men, nm mc pht trin. Sau giai on ny pH c xu hng
tng ln do s to thnh ru.
Dng men kh:
Brix ca dung dch lc u cao do ch b sung men kh khng c

nc nn nng cht kh cao, ri sau c s to thnh ca ru nn
nng cht kh gim xung v sau khi chm nc nng cht kh
ngy cng gim do s to thnh ru ngy cng nhiu.
V pH: trong sut qu trnh u gim xung.

Bi 2: SN XUT RU CHNG CT- S DNG

ENZYME THC HIN QU TRNH NG HA
1.Tng quan
1.1. Tng quan v nguyn liu
1.1.1. Go
Go l mt sn phm lng thc thu t
cy la. Ht go thng c mu trng, nu hoc
thm, cha nhiu dinh dng. Ht go chnh l nhn ca thc sau khi xay
tch b v tru. Ht go sau khi xay c gi l go lt hay go lt, nu tip tc
xt tch cm th gi l go xt hay go trng. Go l lng thc ph bin ca
gn mt na dn s th gii.
Go trng ht di, u,
th, khng lm giu
Gi tr dinh dng trn 100 g (3,527 oz)
Nng lng 370 kcal 1530 kJ
Cacbohydrat 79 g
- ng 0.12 g
- X tiu ha 1.3 g
Cht bo 0.66 g
Protein 7.13 g
Nc 11.62 g
Thiamin (Vit. B1) 0.070 mg 5%
Riboflavin (Vit. B2) 0.049 mg 3%
Niacin (Vit. B3) 1.6 mg 11%
Axt pantothenic (B5) 1.014 mg 20%
Vitamin B6 0.164 mg 13%
Folat (Vit. B9) 8 g 2%
Canxi 28 mg 3%

St 0.80 mg 6%
Magi 25 mg 7%
Phtpho 115 mg 16%
Kali 115 mg 2%
Km 1.09 mg 11%
Cc phn trm l theo
khuyn co ca M cho ngi ln.
1.1.2. Enzyme
Cc enzyme s dng trong qu trnh ng ha
- Enzyme - amylase (enzyme dch ha): Enzyme -Amylase l protein c phn
t lng thp, thng nm trong khong 50.000 n 60.000 Dal. C tc dng ln
ni - 1,4 glucozit v tr bt k, nhng tp trung vo gia mch amyloza v
amylopctin. Di tc dng ca enzyme, tinh bt chuyn ha thnh dextrin +
maltoza + 1 t glucoza. Lc ny nht ca tinh bt gim nhanh.
Nhit hot ng ca enzyme:
9 - amylase ca vi khun hot ng tt nhit ti u = 95-100 0C.
9 - amylase ca mm thc hot ng tt nhit ti u = 73-760C.
9 - amylase ca Asp.ozyzae hot ng tt nhit ti u =50-55 0C.
=> pH ca mi trng v nhit ti u cng ph thuc vo nhau: nhit tng
th pH tng.
t0C pH ti u
30-40 4.5-5
50 4.6-5
60 5.2-5.5
70 5.3-5.8

- Enzyme - amylase (enzyme ng ha): c tc dng ln ni - 1,4 glucozit,

nhng bt u t vng khng c nhm kh v ct theo hai gc glucoza mt trong
phn t ca amyloza v amylopectin. Sn phm to thnh l maltoza, c kh nng
bin i amyloza hon ton thnh maltoza, cn vi amylopectin ch ct c 50-
55%.
pH ti u = 4.8 ( - amylase ca mm thc)
- Enzyme glucose amylase: cng l mt exoenzyme, ct lin kt 1,4-glucoside v
1,6-glucoside, mi ln phn ct to mt phn t glucose.
1.1.3. Men ging
Saccharomyces cerevisiae l mt chi nm men

c s dng rng ri trong ngnh thc phm nh lm
bnh m, sn xut cn. Saccharomyces c ngha l nm
ng v l loi vi sinh vt duy nht c sn xut vi
quy m rt ln trn th gii. Nguyn liu chnh dng
sn xut men l mt r, ngoi ra mt s ha cht khc s c cung cp trong
qu trnh nui cy men b sung cc cht dinh dng m mt r khng .
a s cc t bo c hnh ovan, kch thc (3 8) x (5 12) m, sinh sn

theo li ny chi v to thnh bo t. Saccharomyces cerevisiae sinh ra enzyme
invectara c kh nng kh ng sacaroza thnh fructoza v glucoza. Ngun dinh
dng cacbon ca S.cerevisiae l ng, cn v acid hu c, nhng tc nhn sinh
trng l acid pantotinic, biotin, mezoinozit, thiamin v piridoxin.
S.cerevisiae c c tnh ring v kh nng to cn, chu sunfit, tng hp

cc cu t bay hi v cc sn phm th cp to ra cho sn phm c mi v c
trng ring bit.
giai on cui ln men Saccharomyces cerevisiae kt lng nhanh v lm

trong dch ru.

Giai on cui cng ca qu trnh ln men cc t bo Saccharomyces

cerevisiae thng b gi, khng tip tc chuyn ng thnh cn v b cht rt
nhanh.
1.2. Tng quan v sn phm
Ru c chit xut t go hoc tinh bt, iu s gip ch cho cuc

sng ca chng ta v ng thi cng gip ch rt nhiu cho nhng ng dng trong
cng ngh ch bin thc n v dc phm.
Cng ngh sn xut ru v ang l mt cng ngh chuyn nghip lu

i nhiu nc trn th gii. Phng php truyn thng l da vo kinh nghim
v k thut th cng. Nhng ngy nay, nhng thit b t ng ho v s dng
enzyme cng nghip ang dn thay th v ng thi kim sot c cht lng
cng nh ci thin c vn v sinh trong qu trnh sn xut.
Do m vic sn xut ru s dng enzyme c s dng trong sn xut

cng nghip to ra hiu sut cao hn so vi sn xut ru bng phng php
truyn thng.
2. Quy trnh cng ngh

2.1 S quy trnh
Go
Xay, nghin
Enzyme Nu Nc
H ha
Dch ha
Enzyme ng ha
SVTH: Nhm 3- T 5 http://www.ebook.edu.vn

Lm ngui nhanh Trang 21
2.2 Thuyt minh quy trnh

Go c xay nghin c ng knh khong 1mm, qu trnh ny nhm ph
v cu trc mng t bo thc vt, to iu kin gii phng ht tinh bt khi cc
m, khi a vo nu vi nhit ph hp bin tinh bt thnh dng ha tan.
Nu vi t l nc:go(4,5:1), mc ch ca qu trnh nu l ph v mng t
bo ca cc ht tinh bt, gip cho amylase tip xc c vi tinh bt, to iu kin
a tinh bt v trng thi ha tan trong dung dch.
Trc khi nu ta b sung enzyme - amylase (termamyl) 0.3ml/kg v gia
nhit n 830C, gi nhit trong 40-45 pht vi mc ch l h ha tinh bt, sau
nng nhit ln 950C, gi nhit trong 5 10 pht enzyme - amylase hot ng
(t0opt=95 0C) (qu trnh dch ha). Sau h nhit xung 60-67 0C, cho enzyme
glucose amylase (saczyme) 0.5ml/kg, gi nhit trong 60 pht, cho enzyme ny
thc hin qu trnh ng ha a v ng glucose cho nm men s dng
(t0opt=60-67 0C) (qu trnh ng ha).
Thng thng ta h ha xong mi cho enzyme - amylase vo dch
ha, nhng nu lm nh vy, dch cho s rt c, kh khuy trn, d b h ha
cc b, qu trnh ng ha s khng u. Nhng cho vo trc khi gia nhit s
dn n mt phn enzyme s mt hot tnh.
Lm ngui nhanh v nhit thng (300C) to iu kin sc nhit, c
th tiu dit thm mt phn vi sinh vt cn sng st sau qu trnh nu.
Sau khi lm ngui ta cho men ging vo (khng cho khi nng v nhit
qu cao s tiu dit nm men) thc hin qu trnh ln men.
Hm lng men ging cho vo phi mt l 10 12*106tb/ml.
3. Kt qu
Nguyn liu (go) : 0.5kg

Nc : 2,25 lt
Hm lng tinh bt ti a l 75%
Enzyme - amylase: 0.1125 ml
Enzyme glucose amylase: 0.1875ml
Th tch dch: V=2.6 lt =2600ml
Lng men ging cho vo:
Cn 0.005g nm men + 50ml H2O em i m s t bo.
63 + 93 + 105 + 75
S t bo trung bnh m c trong 4 ln b= =84 tb
4
S t bo nm men m c trong 1ml: a(tb/ml)=b.25.104= 84.25.
104=tb/ml
S t bo nm men c trong 0.005g : a.50= 21..50= 1,05. 1010 tb
S t bo nm men c trong 1g : 1,05. 1010 / 0.005 = 2,1. 1012 tb
S t bo nm men cn c trong 2,6 lt dch thu c: 12. 106.2600=3,12.
1010 tb
Vy s lng men ging cn cho vo l:
9 3,12. 1010 / 2,1. 1012 = 0.1486g
Kt qu theo di pH v Brix ca sn phm
Ngy pH Brix
1 6.05 16.5
2 4.45 16.2
3 3.99 15.8
4 3.72 13
5 3.76 13
6 3.55 12.5

Biu Thay i Brix v pH trong qu

trnh ln men
18
16
14
12
10 pH
8 Brix
6
4
2
0
1 2 3 4 5 6
Ngy
cn chng ct c l: 4% vol.
4. Nhn xt
Qua cc ngy theo di pH v brix ca sn phm ta thy rng pH v
Brix u gim. brix gim l do nm men trong qu trnh ln men s dng
c cht l ng pH gim l do khi ln men bn cnh sn phm chnh l ru th
cn c sn phm ph l cc axit nh axit acetic, lactic, citric, pyruvic nn s lm
cho pH gim. Ta cng nhn thy rng nhng ngy u brix sn phm gim
nhng t chng t giai on u nm men mi ch tip nhn lng ng c trong
dch, s ln men xy ra rt chm, lng ng s dng ln men khng ng k.
Giai on tip theo l giai on ln men chnh, s pht trin ca nm men v s
ln men tng nhanh v t cc i nn brix gim mnh. Giai on sau th c
cht cn t nn qu trnh ln men xy ra chm.
5. Ti liu tham kho
1. Gio trnh thc hnh Cng ngh sn xut ung, Trng DHCN TP HCM.
2. Gio trnh Cng ngh ung, trng H Cng Nghip TP. HCM, 2008.
3. http://vi.wikipedia.org

4. http://www.scribd.com/doc/31969200/Tieu-Luan-Enzym-Amylase

Bi 3: xc nh cn ca dch gim chn
Ta s dng cn k.
Cn k o da trn t trng ca dung dch.
Trong dch gim chn ngoi cn cn c ng st, tinh bt st, sn phm ph

ca qu trnh ln men nn vic xc nh cn bng cn k ch mang tnh tng
i.
Cch o cn:
100ml dch gim chn 100 ml nc
Chng ct
100 dch ct
Lm lnh 200C
o cn
Ch ly chnh xc 100 ml dch gim chn ri thm 100 ml nc ri lp vo

h thng chng ct tin hnh chng ct. Sau ly chnh xc 100 ml dch ct ( c

th ly 80 ml dch ct v b sung thm nc n 100 ml v trong qu trnh chng

ct cng ch c khong 80 ml cn nu tip tc chng ct cng ch c nc).
Sau lm lch dch ny xung 200C o cn (cn k c o 200C)
Kt qu: men kh: 10%

men t: 9,7%
Bi ng ho bng enzym: cn chng ct c l: 4% vol.
Cch nu syrup:
Cho nc v ng vo ni gia nhit n si (ch ch si nh, nu si mnh

s c hin tng ng bm quanh thnh ni gy hao ht). Sau cho acid citric
vo, y np bt xung bp, gi nhit 85-900C trong 45 pht. Nu khng gi n
nh nhit s xy ra tnh trng kt tihnh ng do phn trn gim nhit , xut
hin lp vn khi lm ngui.Mc ch cho acid citric vo dung dch ng: chuyn
saccharose thnh ng kh trnh hin tng kt tinh ng.

Bi 4: NC GII KHT TRCH LY ( Tr xanh)

1.Tng quan
1.1 Tng quan v nguyn liu
1.1.1 L tr xanh
Phn loi khoa hc
- Gii (regnum): Plantae
- (khng phn hng): Angiospermae
- (khng phn hng): Eudicots
- B (ordo): B (ordo)
- H (familia): Theaceae L ch Camellia sinensis
- Chi (genus): Camellia
- Loi (species): C. sinensis
Cy tr hay cy ch c tn khoa hc l Camellia sinensis l loi cy m l v
chi ca chng c s dng sn xut tr. Cc danh php khoa hc c cn c
Thea bohea v Thea viridis.
Camellia sinensis c ngun gc khu vc ng Nam ,
nhng ngy nay n c trng ph bin nhiu ni trn th
gii, trong cc khu vc nhit i v cn nhit i. N l loi
cy xanh lu nin mc thnh bi hoc cc cy nh, thng thng
c xn ta thp hn 2 mt khi c trng ly l. N c
r ci di. Hoa ca n mu trng nh vng, ng knh t 2,5
4 cm, vi 7 - 8 cnh hoa. Ht ca n c th p ly du.
L ca chng di t 415 cm v rng t 25 cm. L ti cha khong 4%
caffein. L non v cn cc l c xanh lc nht c thu hoch sn xut ch khi
mt bn di ca chng cn cc si lng t ngn mu trng. Cc l gi c mu lc
sm. Cc tui khc nhau ca l ch to ra cc sn phm ch khc nhau v cht
lng, do thnh phn ha hc trong cc l ny l khc nhau. Thng thng, ch c

l chi v 2 n 3 l mi mc gn thi gian c thu hoch ch bin. Vic

thu hoch th cng bng tay din ra u n sau khong 1 n 2 tun.
Mt s cc bin th khc nhau ca C. sinensis c s dng sn xut
- Bin th Assam
Phn ln ch c sn xut t bin th ny (i khi n c gi l C.
sinensis assamica hay C. assamica). N l loi cy nh (thn n) vi l to. Trong
t nhin, n cao ti 6 - 20 mt (2065 ft); trong cc khu vc trng ly l ngi
ta xn ta n xung ch cn cao trn hng ngi. nhng vng t trng, yu cu
ca n l c m cao (ma nhiu) nhng thot nc tt. Nhng cy trng ny
khng c kh nng chng chu c iu kin qu nng. Cy ch Assam c
pht hin nm 1823 (mc d n c ngi dn a phng s dng lm
ung t trc ) l mt trong hai cy ch gc. Tt c cc cy ch Assam v phn
ln ch Ceylon (Tch Lan, nay l Sri Lanka) c ngun gc t cy ny. Ch Assam
to ra hng v ngt ca ung, khng ging nh hng v ca cc loi ch
Trung Hoa khc.
- Bin th Trung Quc
Ch Trung Quc (i khi gi l C. sinensis sinensis) l loi cy l nh,
nhiu thn mc thnh bi rm cao ti 3 mt. y l loi ch u tin c pht
hin, ghi chp li v s dng sn xut ch c t hn 3000 nm trc, n dng
sn xut nhiu loi ch ni ting.
- Bin th Cam pu chia
Ch Cam pu chia i khi c gi l C. sinensis parvifolia. L ca chng v
kch thc nm gia kch thc ca l ch Assam v l ch Trung Quc; n l mt
loi cy nh vi mt s thn. i khi ngi ta coi bin th ny l sn phm lai
ghp ca ch Assam v Trung Quc.
Ch ti Vit Nam
Cy ch ti Vit Nam n gia th k 20 c trng khp min qu ngoi Bc
v Trung, din tch ln nht hai tnh Ph Th v Qung Nam. Loi ny thn mc
cao, l ln v dy, c th hi v v nt nu ung ti gi l ch xanh. Loi th

hai l ch n in, cy thp, l nh, thng phi ri mi nu nc. Hng nht l

ch bp, c khi gi vn v l "ch bch mao" hay "ch bch tuyt" nu bp c
lng t trng. Hng nh l hai l ch k. L th t, th nm l ch hng ba. Nhng
l di na th dng lm ch mn, r hn c.
Thi Php thuc vo thp nin 1930 ch c em trng mt cch quy m trn
cao nguyn vng B'lao v Djiring v vng ny sau chim a v l va ch.
Tnh n nm 1960, Vit Nam xut cng 2.000 tn ch mi nm. n nm
2007 th sn lng ch ca Vit Nam vt mt triu tn, canh tc trn 125.000
hecta.
Tc dng ca tr xanh
Tr ni chung, v Tr xanh (green tea) ni ring, khng nhng l mt th thc
ung gii kht, m cn l mt y-dc rt hu ch bo v sc khe ca con
ngi vi cc cng dng sau:
Tr xanh c tc dng iu tr cc bnh vim khp v bnh tim.
Nhng cht Polyphennol c trong tr xanh c vai tr quan trng trong vic
phng chng bnh ung th.
Catechin hp cht to nn v ng ca tr xanh c cng dng hu hiu
trong vic tiu dit hu ht cc nhng loi vi khun gy ng c thc phm
v gii tr lun nhng c t do vi khun tit ra c th y l c t
Veratoxin ca Ecoli -157, gim nguy c t bin gen gim cholesterol.
Caffeine gip bn tnh to gim mi mt, bun ng, dng nh cht li tiu.
Vitamin C gim stress, nga cm cm.
Acid Gama-AminoBityric(GABA) h huyt p.
Flavomoid tng cng sc kho thnh ng mch, nga hi ming.
Polysaccharide nga tng ng mu Fluoride nga su rng.
Vitamin E nh l cht chng oxy ho duy tr tui xun
Theanine tng cng khu v .
Gim bt ri ro v t qi (Reducing the risk of stroke)

Ngn nga bnh xp xng (Preventing osteoporosis)

Gim bt DNA b h hi (Reducing DNA damage)
Ngn nga s him nguy do mu ng cc (Preventing dangerous blood
clotting).
Mt vi hnh nh v ch
Hoa ch Tri cy ch xanh Nc ch xanh

1.1.2 Acid citric ( C6H8O7) hoc acid limonic
Trong t nhin, chng c nhiu trong qu chanh, lu, cam, thmhin
dng l sn phm tng hp sinh hc.c ng dng trong cng ngh thc phm
ni chung v ngnh ung ni ring, trong nhip nh, y hc, ngh in.
Acid citric dng trong thc phm phi dng kt tinh khan hoc ngm mt
phn t nc, khng mu, khng mi. Loi khan phi cha khng t hn 99, 5%
acid citric, 1g acid citric tan trong 0, 5ml nc hoc trong 2ml ethanol.
Khi ha tan trong nc ct dung dch phi trong sut, v chua tinh khit,
khng c v l.
Kh nng tan trong 100ml H2O
T0 H2O (0C) 0 12 20 40 60 100
Lng acid citric tan 190 200 210 225 242 282
c (g/100ml)
Chc nng: iu chnh acid lm cho sn phm nc gii kht c v chua

hi ha, chng oxy ha, to phc kim loi.
C th nhn c axit citric bng cc phng php sau:
- Bng phng php nui cy vi sinh vt : ln men dch ng do tc dng
ca enzyme cha trong chng nm mc Aspergillus niger.

- Tch t ph thi ca cng ngh sn xut nicotin.

- Tch t rau qu nh: cam, chanh.
1.1.3 Dch syrup
ng l mt trong nhng thnh phn ch yu nht ca nc gii kht, n
iu chnh v lm hi ha gia v chua, ngt v mi thm ca nc ung. Ty
thuc vo loi nc gii kht m lng ng cho vo c th khc nhau.
ng trc khi pha vo nc gii kht nu thnh dng syrup t Brix
l 64-65 0Bx.
Syrup c chun b bng cch ha ng vi lng nc xc nh ri em
un ti si. Qu trnh nu syrup gm 3 giai on:
- Ha tan ng trong nc.
- un si.
- Chuyn ha ng thnh syrup.
Khi un si s tiu dit c lng vi sinh vt c trong ng v nc, mt
khc to iu kin tt bin saccharoza thnh glucoza v fructoza.
Qu trnh chuyn ha saccharoza thnh ng chuyn ha da trn phn ng
thy phn khi un nng dch trong mi trng axit yu:
C12H22O11 + H2O C6H12O6 + C6H12O6
Mun nhn c syrup c cht lng cao v bo qun c lu ta cn bin
sacchroza thnh ng chuyn ha th sau khi nu si tim khong 10-15ph ta cho
Acid citric 0,01%. Sau gi 85-90 0C trong 45ph.
Sau ta ngui v em ct lnh hn ch s tn tht, gi c hng
thm.
1.2 Tng quan v sn phm
Nhu cu nc ung ngy mt tng theo s tin b v pht trin ca x hi
loi ngi v th m mt hng nc gii kht ang l mt hng cnh tranh trn c
nc, nhiu nh my sn xut nc gii kht ln lt c hnh thnh v tung ra
th trng nhiu sn phm a dng v phong ph. Nc gii kht cng c nhiu
loi trn th trng nh nc gii kht trch ly, nc gii kht ln men, nc gii

kht pha chTrong nc gii kht trch ly ang l mt hng thu ht mt

lng ln ngi tiu dng mi la tui do n to cm gic mt, sng khoi khi
dng m cn c nhiu cng dng phng cha bnh v c trch ly t cc loi
nguyn liu t nhin.
Trn th trng hin nay c rt nhiu loi nc gii kht trch ly nh tr
xanh O 0, tr b ao, nc sm, rong bin .C nhiu phng php trch ly khc
nhau nhng ch yu l s dng nhit.
Trong tr l nc gii kht thng dng ca mi ngi nht ng Nam
v nhng li ch ca tr mang li cho sc khe con ngi ln v y hc. Tr c
th c trch ly bng phng php un si sau c pha ch kh n gin vi
syrup v acid citric to v ngt, chua thch hp cho sn phm theo t l thch
hp. Nc tr xanh c s dng nhiu trong nhng ngy h nng bc em li s
mt m, d chu khi thng thc.
2. Quy trnh cng ngh
2.1 S quy trnh
L tr xanh
X l
Nc Trch ly un si 10ph
Lc B
Dch Syrup Phi ch Acid citric
Chai Ra Lm kh Chit chai
ng np
Thanh trng
Sn phm
2.2 Thuyt minh quy trnh

L tr xanh sau khi mua v ta x l b cng, ra sch ri em cn tnh
lng nc cho vo trch ly. Lng nc cho vo trch ly vi t l l 100g
nguyn liu : 2 lt nc.
Trch ly : khi nc si ta v nt l tr cho vo ri tin hnh un si trong
khong 10 pht trch ly hng cng nh cc cht c trong tr.
Sau khi un si ta em i lc thu ly dch trong, loi b b. Sau o
Brix ca dch thu c tin hnh phi ch.
Phi ch : b sung dch syrup v acid citric to v ngt v chua hi ha
cho sn phm. Qa trnh phi ch tin hnh nhiu ln tm ra cng thc
pha ch thch hp cho sn phm. Brix thch hp cho cc sn phm nc
gii kht thng l 8-9 0Bx hoc 13-14 0Bx.
Chit chai : chai phi c ra sch v lm kh ri mi rt nc sau khi
pha ch vo m bo tnh v sinh v khng nhim vi sinh vt.
Sau tin hnh ng np, cn m bo np tht cht khng kh cng
nh vi sinh vt khng nhim vo.

Thanh trng : nhit 100 0C trong vng 40 50 ph nhm mc ch tiu

dit vi sinh vt gip bo qun sn phm c lu.
3. Kt qu
Khi lng l tr xanh ban u l 200g lng nc trch ly l 4
lt.
Brix ban u ca dch tr: 10Bx.
Brix ca dch Syrup: 66 0Bx.
Brix mong mun ca sn phm l: 9 0Bx.
Ta c:
1 57
66 8
Mi ln pha ch vi 100ml dch tr lng dch syrup cn s dng l:

100 57 100 x8
= V = = 14,035 ml
V 8 57
Acid citric c pha long phi ch d dng hn v ch cn mt lng acid
nh, nu nng qu cao th rt kh khng ch chua ca sn phm.
Sau nhiu ln pha ch ta c c cng thc nh sau:
Pha long dch theo t l 3:1 (75 ml dch : 25ml nc) do nc tr m c,
v ng cn nhiu nn pha long gim bt. V vy t l nc trch ly lc u s
tng ln 100g nguyn liu : 2,3 lt nc.
Vi 100ml dch ta phi ch vi 13ml dch syrup + 0,07g Acid citric.
Brix cui cng ca sn phm l 10 0Bx.
4. Nhn xt
Sau khi pha ch ta thy sn phm c mu vng sng, trong, v ngt, chua
va phi, c v ng, hi cht, hng thm ca tr.
Sau 7 ngy ta th cm quan li sn phm: nhn bn ngoi sn phm ta thy
np vn kn, nc vn trong, mu vng, khng c du hiu ca s h hng

chng t ta khng cn s dng cht bo qun vn c th gi sn phm

khng b h hng. Sau khi nm th thy sn phm vn t yu cu, c v
cht, ng ca tr, v chua, ngt va phi nhng c thm v nu (do qu
trnh thanh trng ) lm cho sn phm c v khc hn so vi ban u ban
u.
5. Ti liu tham kho
3. http://vi.wikipedia.org
4. http://www.vietgiaitri.com/suc-khoe/2009/11/tac-dung-cua-la-che-xanh/
5. http://www.saga.vn/view.aspx?id=689
6. http://www.khoahoc.net/baivo/buithetruong/timhieuvetraxanh.htm
7. http://www.bacninh.gov.vn/Story/XaHoiPhatTrien/SucKhoe/2010/9/22446.html
8. http://vietbao.vn/Suc-khoe/Tac-dung-cua-la-che-xanh/65148425/252/

Bi 5: Chun b mi trng nhn ging

nm men Bia
* Quy trnh sn xut mi trng dinh dng cho nm men
Nguyn liu
(matl i mch 100g)
Xay, nghin
0
52-53 C;10 pht
65-630C:30 pht Nu
72-750C:20 pht (NL/nc:1/5)
76-780C
Lc
Chnh Brix
( 14-14,5)
Phn phi
vo dng c
Bao gi
Hp tit trng
(1210C, 20 pht)
* thuyt minh quy trnh
- Malt dc xay, nghin trc khi nu nhm mc ch: tng b mt tip xc

vi nc, gip nc xm nhp nhanh hn vo ni nh, thc y qu trnh ng
ha v qu trnh thy phn khc nhanh, trit hn.
- Sau khi xay, matl c phi trn vi nc, t l malt/ nc l 1/5. Sau
dng acid lactic iu chnh pH v 5,4 5,6. Mc ch ca qu trnh ny l to
mi trng pH thch hp cho cc enzym trong malt hot ng.

- Nu: qu trnh nu malt c chia thnh 3 giai on:
+ Giai on 1: nng nhit ni malt ln 52-530C v gi nhit ny

trong 10 pht. y l nhit thch hp cho qu trnh m ha nhm phn hy
protein thnh cc acid amin cung cp cht dinh dng cho nm men hot ng sau
ny.
+ Giai on 2: nng nhit ln 63-650C v gi trong 30 pht. Mc ch

ca qu trnh ny l to iu kin tt cho enzym -amylase hot ng thy phn
tinh bt thnh ng cho nm men s dng vo hot ng sng ca chng sau
ny.
+ Giai on 3: nng nhit ln 76-780C v gi nhit ny trong 20

pht. y l nhit l tng cho enzym -amylasa trong malt hot ng thy
phn tinh bt trong malt thnh ng.
Sau qu trnh nu nh trn, tip tc nng nhit ln 76-780C ri em i

lc.
- Lc: nhit mang i lc l 76-780C nhm mc ch thc y nhanh qu

trnh lc v ng thi cng gip cc enzym trong matl tip tc thy phn tinh bt
st thnh ng. Tuy nhin nhit lc khng c qu 800C v s v hot
enzym.
Sau khi lc xong s iu chnh Brix ca dung dch n 14-14,5 to iu

kin thun li cho nm men hot ng. Nu Brix thp hn th khng cht dinh
dng cho nm nmen s dng cn nu cao hn s c ch hot ng ca nm men.
- Phn phi vo dng c cha: dung dch sau khi lc c phn phi vo
hai ng nghim, mi ng cha 10 ml v mt erlen dung tch 250 ml cha 100ml
dung dch.
- Tit trng: cc dng c cha sau khi bao gi c mang i tit trng
nhm mc ch tiu dit tt c cc vi sinh vt cn li trong mi trng, m bo

iu kin v trng khng lm h hng mi trng, gip cho nm men hot

ng tt sau ny. Nhit tit trng l 1210C trong 20 pht.

Bi 6: NC GII KHT LN MEN

1. Tng quan
Nho
Nho l mt cy dng dy leo thn g.
Cc loi cy ny thuc v h Vitaceace,
c trng nhiu cc nc Chu u nht
l Php v M. nc ta nho cng
c trng mt s tnh min Trung. Qu
nho mc thnh chm t 6 n 300 qu,
chng c mu en, lam, vng, lc, -ta
hay trng. Khi chn, qu nho c th n ti hoc c sy kh lm nho kh,
cng nh c dng sn xut cc loi ru vang, thch nho, nc qu, du ht
nho.
Hin c rt nhiu loi nho ang tn ti, chng bao gm:
- Vitis vinifera, loi nho dng sn xut ru vang chu u, c ngun
gc chu u lc a.
- Vitis labrusca, loi nho dng n ti v sn xut nc nho ti Bc M,
c ngun gc min ng Hoa K v Canada.
- Vitis riparia, loi nho hoang di Bc M, c ngun gc min ng Hoa
K ko di v pha bc ti Quebec.
- Vitis rotundifolia, nho x, c s dng lm mt v ru vang. C ngun
gc min ng nam Hoa K.
- Vitis aestivalis ging Norton (AKA Cynthiana) c dng sn xut ru
vang.
- Vitis Lincecumii, Vitis berlandieri, Vitis cinerea, Vitis rupestris: c s
dng lai ghp nhm to ra cc ging nho chng chu bnh, di dng thn ghp
(thn r).

- Vitis arizonica mt loi nho vng sa mc min ty nam Hoa K, chu

c s chnh lch nhit ln. C th dng sn xut ru vang.
- Vitis califonica mt loi nho quan trng i vi cng nghip sn xut ru
vang ca California v cc thn ghp ca chng c kh nng chu dch bnh v thi
tit lnh.
- Vitis vulpina, loi nho chu sng mui.
Hin nay, ngi ta to ra nhiu ging nho trng; ch yu l cc ging

ca V. vinifera.
Nho c v ngt, giu cht dinh dng, d chuyn ha trong c th to thnh
nhiu loi vitamin. Thng thng, 100g nho c cha khong 4mg vitamin nhm B
(B1, B2, B3, B5, B9) v cc cht khong vi lng cn thit cho c th nh kali,
phosphor, can xi, lu hunh, magne, st, natri, cobalt... Nho c coi l loi qu
qu dng ch bin nhiu mn n v ung ngon, c mu sc v c mi thm
hp dn nh ru nho, nc p nhi, nho kh...
Qu nho p c 85 95% dch qu. Nho c thnh phn ha hc trung bnh
nh sau:
- Nc : 70 80%
- ng : 10 25% (trong ch yu l glucose, fructose v

saccharose)
- Acid hu c : 0,5 1,7% (ch yu l acid malic v factoric)
- Protein : 0,1 0,9%
- Pectin : 0,1 0,3%
- Khong : 0,1 0,5%
- Vitamin : C, B1, B2, PP
- Cc hp cht mu: mu chnh l anthocyanin.
- Cc hp cht thm v mt s hp cht khc.

Nm men
Nm men c dng trong sn xut nc gii kht ln men ch yu l
Saccharomyces cerevisiae.
a s cc t bo c hnh ovan, kch thc (3
8) x (5 12) m, sinh sn theo li ny chi v to
thnh bo t. Saccharomyces cerevisiae sinh ra enzyme
invectara c kh nng kh ng sacaroza thnh
fructoza v glucoza. Ngun dinh dng cacbon ca
S.cerevisiae l ng, cn v acid hu c, nhng tc
nhn sinh trng l acid pantotinic, biotin, mezoinozit, thiamin v piridoxin.
S.cerevisiae c c tnh ring v kh nng to cn, chu sunfit, tng hp

cc cu t bay hi v cc sn phm th cp to ra cho sn phm c mi v c
trng ring bit.
giai on cui ln men Saccharomyces cerevisiae kt lng nhanh v lm

trong dch ru.
Giai on cui cng ca qu trnh ln men cc t bo Saccharomyces

cerevisiae thng b gi, khng tip tc chuyn ng thnh cn v b cht rt
nhanh.
Enzyme Pectinase
c b sung vo x l pectin, lm tng lng dch thu c, d trch ly,
lm gim nht ca sn phm, d lc, lm trong.
Syrup
L ng Saccharose c chuyn v dng ng kh. c b sung
vo mi trng ln men nhm iu chnh ng t hm lng cn thit cho
qu trnh ln men.
1.2. Tng quan v sn phm
Nc gii kht ln men l sn phm ca qu trnh ln men ru cha kt
thc, l loi ung c cn c sn xut bng phng php ln men t cc loi

tri cy khng qua chng ct. Trn c s bin i ho sinh xy ra trong qu trnh
ln men cc loi nc qu di tc dng ca h enzym ca nm nem.
Trong qu trnh ln men ny, ngoi qu trnh ln ru cn qu trnh ln
men axit hu c (m ch yu l chuyn t cc axit hu c thnh axit lactic). Nh
mi trng dinh dng phong ph nn sn phm hnh thnh ngoi Etanol, cn c
axit hu c, Glyxerin, cc cht gy hng lm cho nc gii kht c hng v c
bit m cc sn phm nc gii kht bnh thng khng c
Cc thnh phn chnh trong nc gii kht len men
Cn
Ethanol c hnh thnh trong qu trnh ln men ng glucose, saccharose
nh nm menEthanol c mi thm, v hi ngt. Ethanol cng vi axit bay hi,
ng v nhiu thnh phn khc c trong nc gii kht ln men to nn mi v
hp dn ring bit ca n. V ca nc gii kht ln men c to ln t t l cn
i ca 4 v l : V chua (axit hu c), v ngt (Ethanol, glycerin, ng cn li),
v cht (tanin, polyphenol), v mn (cc mui khong).
cn trong sn phm thng thng t 0.5-1.5%vol theo % th tch.
Acid hu c
Ngun gc ca cc axit hu c l t qu v hnh thnh trong qu trnh ln
men. Axit l mt thnh phn quan trng ca nc gii kht ln men. Tng axit
thng c cung cp t qu l chnh khong 4-5 g/l lm cho pH ca nc gii
kht t 2,8 3,5.
Vai tr ca cc axit l tham gia to v (v chua) v to pH thp t lm n
nh sn phm. Axit hu c trong nc gii kht cn c mt tc dng l ngn cn
hot ng ca cc khun lm hng nc gii kht.
ng
ng l thnh phn cn li sau ln men trong ch yu l Glucose,
fructose v phn nh galactose. Ngoi ra cn c cc loi ng khc c bit
ng nghch o to nn mi thm d chu cho nc gii kht thnh phm.

Thnh phn ng cn li cng l yu t tham gia to v cho sn phm. Nu trc

khi ln men b sung ng saccharose th ton b b thy phn thnh ng kh.
Nng ng trong sn phm thng vo khong 5-8 % theo khi lng.
Vitamin
Vitamin trong nc gii kht ln men ch yu l do nguyn liu cung cp
v mt phn c b sung t ngoi vo. Cc vitamin gm: Vitamin nhm B,
vitamin C, vitamin A v cc cht tin vitamin A. Hm lng vitamin trong thnh
phm ph thuc rt ln vo nguyn liu, mi loi qu khc nhau s c hm lng
vitamin khc nhau.
Tro v cc cht mui
Trong nc gii kht ln men, tro v cc cht mui c c l do nguyn
liu cung cp, v mt phn c b sung vo. Mt s cht khong nh P, S, K,
Na, Ca, Mg, Si, Se, Mn, Br, Cl, I, Al ... cc cht khong ny c th tn ti di
dng t do hoc c th cc dng mui. Hm lng tro trong nc gii kht ln
men thng vo khong 1.5-3 g/l.
Vai tr ca cht khong trong nc gii kht ln men l lm tng gi tr
dinh dng v gi tr cha bnh cho con ngi. ng thi cht khong cn c vai
tr quan trng l tham gia to v m cho nc gii kht v cng vi v ngt, v
chua, v cht to nn v hi ha cho nc gii kht nn men.
Polyphenol
Ph thuc vo ngun nguyn liu v k thut sn xut hm lng
polyphenol s khc nhau. Polyphenol c vai tr:
- To mu cho nc gii kht : Trong flavonol cho mu vng, antoxian
cho mu .
- To v cht
- n nh thnh phm, ko di thi gian bo qun do cc polyphenol v
tanin c kh nng khng khun mnh.
Tuy nhin tanin d b oxi ha lm cho nc gii kht ln men c mu sm
li, y l yu t khng tt cn phi lu trong qu trnh x l dch qu trc khi

ln men. Nu hm lng polyphenol cao s lm cho nc gii kht ln men c v

cht mnh, nh hng khng tt n mi v v lm cho v b km i. ng thi s
to nn hm lng tanin cao gy kt ta protein ca nc qu lm cho nc gii
kht b c .
2. Quy trnh cng ngh
S quy trnh
Nho
X l
Xay, nghin
Enzyme X l pectin
pectinase
Lc b
iu chnh
dch
Thanh trng
Syrup,
nm men
Lm ngui
Nm men Ln men Chit chai Ln men 2
Sn phm Sn phm
Thuyt minh quy trnh

- Nho ra sch, b ht. V trong qu trnh xay, ht nho s b nt, dn ti
kh lc, ng thi trong thnh phn ca ht nho c nhiu polyphenol, nu xay

lun c ht s lm cho dch nho c v ng v cht, nh hng ti cht lng sn

phm.
- Nho sau khi c x l em i xay, nghin. y l qu trnh c hc ph
v t bo, gii phng dch nho. Dch nho xay khng c qu nt s dn n kh
lc. Trong qu trnh xay khng b sung nc, v trong bn thn nho nc
chim ti 85-95%.
- Nho sau khi xay em i x l pectin bng cch cho vo 2ml/l (v/v)
enzyme pectinase, 45-500C trong 45 pht. Mc ch ca qu trnh x l pectin l
cho enzyme pectinase phn hy pectin, lm tng lng dch thu c, lm gim
nht ca dung dch v d lc. ng thi gp phn vo n nh v lm trong sn
phm.
- Sau dng vi lc lc loi b xc v thu ly dch lc. Dch lc thu
c chnh v Bx=20-210Bx bng syrup 660Bx. Qu trnh iu chnh ny nhm
iu chnh hm lng cht kh ha tan v nng thch hp cung cp cho nm
men pht trin v ln men.
- Dch lc sau khi iu chnh c thanh trng 800C trong 15-20 pht.
Nu thanh trng nhit cao hn s lm bin i mu ca dch lc rt nhiu,
mu ca dch lc s sm i. Sau lm ngui nhanh dch xung nhit phng
28-300C.
- Dch sau khi lm ngui c em i ln men. Nm men s dng l
Saccharomyces cerevisiae, 0.5g/l, ln men trong t mt trong 7 ngy. y l qu
trnh ln men to cn (ln men ln 1).
- Sau 7 ngy, nu mun to nhiu CO2 trong sn phm, ta ly mt th tch
nht nh sn phm cho vo chai c thanh trng ln men ln 2. Lc ny ta
cn b sung mt s dng cht v b sung thm nm men. Ta b sung syrup sao
cho lng ng t 16-20 g/l, v lng nm men b sung l 0.2mg/l. Sau
ln men nhit bnh thng.
3. Kt qu
Khi lng nho: mnho=2kg

Th tch dch sau khi xay: Vdch=1.9 lt

Lng enzym pectinase cn b sung: Venzyme=4 ml
Bx sau khi lc: Bx1=12.50Bx
Bx sau khi iu chnh dch Bx2=20.20Bx
Th tch dch thu c sau khi thanh trng: V1=1.65 lt
Lng nm men: m=0.825g
Sau qu trnh ln men ln 1: Bx=14.50Bx
cn: 2.8%vol.
Ly 300ml dch sau khi ln men ln 1 b sung thm 0.06g nm men v
9.09g syrup 660Bx, cho vo chai v ng np len men ln 2.
4. Bn lun
Sn phm sau khi ln men ln 1 c v chua v ngt, hi cht, mu nht, hi
sm, khng ging mu ban u ca dch nho do qu trnh gia nhit khi thanh trng
sn phm lm mu sc bin i.
Pha y h c lp cn kt lng, l lp nm men gi cht kt lng v
b cn st li trong qu trnh lc.
Lng CO2 trong sn phm c, nhng khng nhiu. Sn phm c cn
nh, d ung.
5. Ti liu tham kho
- Gio trnh thc hnh cng ngh sn xut ung, Trng DHCN tp HCM.
- Nghin cu quy trnh sn xut nc gii kht ln men t i, Phm Ngc Tun
- http://vi.wikipedia.org/wiki/Nho
-http://vietbao.vn/Suc-khoe/Nho-Vi-cuu-tinh-dac-biet-cua-phai-
dep/55178233/250/

Bi 7- 8: Cng Ngh sn Xut Bia

Phn 1: tng quan L thuyt
1. Tng quan v sn phm
Bia l mt trong cc ung lu i nht m
loi ngi to ra, c nin i t nht l t thin nin
k 5 TCN; Bia dc sn xut t cc loi nguyn liu
chnh l nc, malt, go, hoa houblon, sau qu trnh
ln men, s cho ra mt loi ung giu dinh dng,
c hng thm c trng, cn thp, v ng du v
lp bt trng mn vi hm lng CO2 ph hp. Ngoi ra, trong bia cn cha mt
h enzim kh phong ph, c bit l nhm enzim kch thch tiu ho amylaza.
Trong bia nc chim khong 80% .Bia thng c hm lng cn khong
3- 6%, CO2: 0.45%. Ngoi ra trong bia cha cc hp cht khc nh:
Hydratcacbon, khong, polyphenol, cht mu, cht ng,iso-humylonmt
lt bia c nng lng tng ng 500-600 Kcal.
CO2 trong bia c kh nng kch thch tiu ha. Bia cn gip b phn nc
tiu thanh lc cn b hot ng tt hn.
Lupulin trong bia v hoa hoplon c tinh an thn d ng.
Tuy nhin nu ung nhiu s dn cho c th khng khng kh nng
ha gii dn n hi gan, tn thng h thn kinh.
2. Tng quan nguyn liu

2.1. Malt
i mch l mt loi ng cc c ngun gc
t loi thc vt thn c
Ht i mch bao gm:

V tru (10- 12%).

V la (2- 3%).
Lp Aleurone (4- 5%).
Tinh bt trong ni nh (77- 82%) v khong 5% Protein.
Phi (2- 3%).
Ht i mch sau qu trnh ny mm v c sy kh thun tin cho qu
trnh bo qun c gi l malt i mch. Mc ch ca qu trnh ny nhm bin
cc ht i mch thnh cc sn phm giu enzyme xc tc sinh hc, c hng v
thch hp, mu sc mong mun cho bia.
Thnh phn ha hc ca malt tnh theo % cht kh:
Tinh bt: 58% Saccharose: 5%
Lipit: 2.5% Protid: 10%
ng kh: 4% Pentoza: 8%
Cht khong: 2.5% Celluslose: 6%
Ngoi ra trong malt cn c cc enzyme, vitamin v nc. Tinh bt, enzym,
protein, nc l nhng thnh phn c ch trng trong malt.
2.1.2. Th liu
Cc th liu thng c s dng l:
- Nhm dng ht: go, bp, la min, la ms dng cha m mm a
vo nghin t l thay th 30% c th ln ti 50%/
- Nhm sng ng: dng ng hoc bn thnh phm t ng. S dng
trc tip vo dch ng giai on nu hoa houblon
Go
y l loi ht c hm lng tinh bt kh cao c th c s dng xn xut
c cc loi bia c cht lng ho hng. Go c a vo ch bin di dng
bt nghin mn d tan trong qu trnh h ho, sau c phi trn cng vi
bt malt sau khi ng ho. Cn ch , ht trng trong khc ht trng c bi
hm lng protein. Do , trong sn xut bia, cc nh sn xut thng chn loi
ht go c trng c cao hn
3. Hoa houblon

Hoa houblon c con ngi bit n v a vo s

dng khong 3000 nm TCN. N cung cp nha ng
to nn v ng cho bia v cung cp tinh du to hng
thm c trng cho bia. Lupulin c trong hoa to v
ng mnh( to bt, gi bt), to tnh khng khun
mnh cho bia. Tanin trong hoa lm kt ta cc protid
km bn vng, tng tnh n nh trong bia.
Cc ch phm thng gp ca hoa houblon gm: hoa cnh, hoa vin, hoa cao.
4. Nc
Do thnh phn chnh ca bia l nc nn ngun nc v cc c trng ca n c
nh hng rt quan trng ti cc c trng ca bia. Nhiu loi bia chu nh hng
hoc thm ch c xc nh theo c trng ca nc trong khu vc sn xut bia.
Mc d nh hng ca n cng nh l tc ng tng h ca cc loi khong cht
ha tan trong nc c s dng trong sn xut bia l kh phc tp, nhng theo
quy tc chung th nc mm l ph hp cho sn xut cc loi bia sng mu. Do
, m bo s n nh v cht lng v mi vi ca sn phm, nc cn c
x l trc khi tham gia vo qu trnh sn xut bia nhm t c cc ch tiu
cht lng nht nh.
Yu cu ca nc trong sn xut bia:
cng: t mm ti trung bnh, hm lng mui cacbonat <50mg/l, mui

clorua 75-150mg/l, hm lng Fe2+
<0.3mg/l, khng c s tn ti ca
mui NO3- , NO2 v kh NH3, pH
=6.5-7, Vi sinh vt <100 t bo/1cm3
5. Nm men
Ging men ni (S.cerevisiae): pht

trin l lng trn b mt l ch yu,

nhit cao 14-16oC, kh lng, thi gian ln men t 4-6 ngy.

Ging men chm (S. carlsbergeis): pht trin tng su ca thit b, nhit
thp di 10oC d lng, d lc to iu kin cho vic thu hi men ti sn
xuat61m thi gian ln men t 12-17 ngy.
T bo nm men phi to khe,thun khit. Mt t bo khong 10-12 triu
t bo/ml. T l tb cht nh hn 2%.
Phn 2: Quy Trnh Sn Xut

Phn 3: Gii thch quy trnh

3.1. Nghin Malt
3.1.1. Mc ch
Nghin nh malt (theo tng mc k thut khc nhau) khi ng ha
thu c nhiu cht ha tan (cht chit) nht c li cho sn xut v cht lng
thnh phm, hn ch cc cht khng c li tan vo dch ng v s dng tt nht
cc thnh phn ca malt (cht ha tan, v)
Ni nh l ngun cung cp c bn cc cht ha tan cho dch ng, ty
mc phn hy ca malt m c mc nghin mn khc nhau.
V tru c s dng nh mt cht tr lc dch ng, v hn ch cc cht ha
tan ca n tan vo dch ng (gy mi v khng tt); ch nn nghin dp hay bp
khng nghin mn, m bo tch ht ni nh khi v. Trc khi nghin phun mt
t nc vo malt.
Malt c th nghin kh hay nghin t ty thuc vo thit b nghin v
cng ngh sn xut bia.
3.2. Qu trnh ng ha (nu malt)

L qu trnh quan trng nht trong qu trnh sn xut dch ln men. Trong
sut qu trnh ng ha, bt malt v nc trn vi nhau, cc thnh phn ca malt
ha tan vo nc v ta thu c dch ng.
Tnh ton :
Malt: 500g
Go: 25% tng nguyn liu mgo= 166.67g
Malt lt :10% so vi th liu mmalt lt= 16.7g
Lng tinh bt cha trong 166.67g go = 166.67x 75/100= 125g
Bit rng 300ml E. termamyl s dng cho106g tinh bt. Vy 125g tinh
bt s dng ht 0.0375ml enzym termamyl.
T l nguyn liu pha vi nc:
Malt: nc = 1:5

Go : nc = 1:4
Gin nu bia :
3. 2.1 Mc ch qu trnh nu
Trong bt malt, ch c nhng cht ha tan trong nc mi tham gia vo thnh
phn bia (ng, dextrin, axit v c v mt s protein). Cn hu ht cc hp cht
ca bt malt th khng tan trong nc, ngha l khng tham gia vo thnh phn bia
(tinh bt , xenluloza, mt s protein cao phn t v cc hp cht khc). Vy qu
trnh ng ha l qu trnh ha tan vo nc cc cht c trong bt nghin malt.
Tt c cc cht tan vo dung dch gi l cht chit hay dch hn hp sau khi ng
gi l dch hm v n bao gm c b malt cng cc cht khng ha tan khc.
V mt kinh t, hm lng cht chit thu cng cao cng tt, gi tr ny nh
gi hiu sut thu hi v tn tht ca nh my. Bn cnh , cht lng ca cht

chit cng rt quan trng, cng t cht hp cht khng mong mun (v d tanin
trong v tru) cng tt, ngc li cng nhiu ng hoc mt s sn phm thy
phn t protein cng tt .
Tm li mc ch ca qu trnh ng ha l to ra c cng nhiu cht
chit v cht lng dch cng cao cng tt. Phn ln cht chit c to ra nh
nhng phn ng enzyme, cc enzyme hot ng mnh ti cc nhit thch hp.
Bi vy, qu trnh ng ha c thc hin ti nhng im nhit thch hp
cho hot ng ca cc enzyme.
3.2.2 Cc bin i trong qu trnh nu
3.2.2.1 Tnh cht ca cc enzym
Tnh cht quan trng nht ca cc enzym l chc nng ph hy cc mi lin
kt ha hc trong cc c cht. Hot tnh ny ca cc enzym ph thuc vo nhiu
yu t :
- Nhit : hot tnh tng ln khi nhit tng, m t cao nht ti nhit
thch hp ring. Nhit cao hn nhit ti u th hot tnh ca enzym s gim
nhanh do gin n cu trc khng gian v b v hot nhanh chng khi nhit tng
nhanh. Hot tnh c trng ca cc enzym ti cc khong nhit thch hp th s
khng thay i tnh cht, trong khi ti nhit thp hu nh khng xc nh c.
Bng 6: Nhit ti thch ca cc loi enzym
Loi Enzym top( 0C) Sn phm chnh
-amylase 70-75 Dextrin
-amylsea 60-63 Maltose
Amilophosp 70 Dextrin
hatase
- pH: do cu trc ca enzym thay i theo pH, mi loi enzym hot ng

mnh nht khong pH nht nh, v gim pH qu cao hoc qu thp s nh
hng ti hot tnh ca enzym. nh hng ca pH t hn so vi nhit .
3. 2.2.2 S bin i ca tinh bt

Trong qu trnh nu nguyn liu, s hot ng ca cc enzym c sn trong

nguyn liu l rt quan trng. cho cc enzym ny hot ng tt th trong qu
trnh nu, ta phi kim sot cc yu t nhit , pH thch hp cho tng loi enzym
chng tin hnh thy phn nguyn liu mt cch hiu qu nht.
Cc bin i ca tinh bt trong qu trnh nu di tc dng ca enzym l:
Enzym amylase: Hot ng tt nht nhit 70 750C, pH khong 5,6
5,8 tc ng ln mch amylose v amylopectin, ct t lin kt 1,4 glucozit
ca phn t tinh bt v chuyn thnh cc destrin, mt lng nh glucose v
maltose.
Enzym amylase: Hot ng tt nhit 60 650C, pH khong 5,4 5,6
tc ng ln mch amylose v mch nhnh amylopectin, ct t lin kt 1,4
glucozit theo kiu tng i mt v sn phm to thnh l cc ng maltose v
mt lng nh destrin.
Phng trnh tng qut:
(C6H10O5)n + n H2O nC6H12O6
Khi nhit ln ti 80 850C th hu ht cc enzym ngng hot ng, nhit
lc ny ng vai tr h ha tinh bt, h tr yu t cng ngh cho giai on sau.
Khi nhit ln ti 1000C th lc ny l lc nu chn hon ton cc ht tinh bt.
Qu trnh ng ha tinh bt (hay qu trnh thy phn tinh bt) c din
qua 3 giai on chnh theo trnh t sau:
* S h ha
Khi ngm nc nng, mt lng nc thm vo phn t tinh bt l tng th
tch ht, dn n trng n, cui cng v tung. Dch tng nht, ty vo ht
nc ca bt malt v loi nguyn liu thay th malt c s dng. Qu trnh phn
hy ny din ra khng mang tnh ha hoc v gi l qu trnh h ha.
Sau khi h ha, tinh bt khng cn lin kt cht ch vi nhau na, cc phn
t tinh bt c gii phng t do vo dung dch nht, to thun li cho cc enzym
amylaza trong dch tc ng trc tip vi tinh bt - s thy phn tinh bt din ra
nhanh hn.

Nhit h ha ph thuc vo tinh bt ca loi ht v c to ca ht tinh bt,

ht cng nh th nhit h ha cng cao. Tinh bt go b h ha 80-850C, y
l nhit h ha cao nht, tinh bt la m bt u h ha nhit 60-850C, tinh
bt khoai ty b h ha 55-600C.
* S dch ha
Trong phn t tinh bt c chui mch di to nn t cc gc glucoza
(amyloza v amy lopectin) b ph hy nhanh chng bi amylase hnh thnh cc
mch ngn hn, lm nht dung dch gim nhanh. amylase ch c th phn
tch t t mch tinh bt t u khng kh, nn s thy phn tinh bt nh enzyme
ny chm.
Vy qu trnh dch ha lm gim nht ca dch bt h ha. Enzym tc
ng dch ha thch hp nht nhit l 60-700C, pH=4,6 v d b ph hy
nhit 800C trong thi gian ngn.
* S ng ha
S thy phn tinh bt din ra giai on ng ha ch yu l:
- amylase: phn ct cc mch di thnh dextrin ngn hn; hot ng tt
nht t=70 750C v pH=5,6 5,8; b v hot nhanh 80oC.
- amylase: to ra maltoza t u khng kh ca mch, n cng to ra
glucoza v maltotrioza, hot ng tt t=60-650C v pH=5,4-5,6. Rt nhy vi
nhit cao hn v mt hot tnh 70oC.
S thy phn tinh bt cn c theo di v kim tra lin tc, do nu tinh bt
v cc dextrin mch di thy phn ht s gy c dch. Thi gian thy phn cc
phn t tinh bt cho n kh khng phn t tinh bt v dextrin mch di na (s
dng phng php dng iot) gi l thi gian ng ha.
Cc sn phm thy phn tinh bt hnh thnh trong qu trnh ng ha v s
lin quan n hot ng ca nm men:
- Dextrin: khng ln men c.
- Maltotrioza: c th ln men c bi mt s chng nm men ni S.
cerevisiae, nhng n ch ln men sau khi maltoza ln men ht.

- Maltoza va cc disaccarit khc: c nm men ln mem d dng.

- Glucoza: l loi ng nm men s dng u tin khi bt u ln men.
Cc yu t nh hng n qu trnh thy phn tinh bt trong qu trnh ng
ha l rt quan trng, cc yu t chnh l: Nhit , pH dch hm, nng dch
hm ban u km theo, thi gian ng ha.
- nh hng ca nhit : 62-63oC thu c nhiu maltoza nht v ln
men cui t cao nht, dch cha nhiu maltoza s ln men nhanh hn v nm men
hot ng tt hn bi c gi l lng trong dch lu hn. 62-64oC trong thi
gian di thu c dch ln men cui cao nht, nu vt qu nhit ny ti 72-
75oC trong thi gian di th dch c nhiu dextrin v ln men cui thp hn.
nh hng ca nhit l rt ln nn lun phi gi cc khong nhit ti u
ca enzyme trong sut qu trnh nu:
+ to to ra maltoza = 62-63oC (nhit ti u ca amylase).
+ to ng ha 72-75oC (nhit ti u ca amylase)
+ to cui cng ca qu trnh nu 76-780C.
Nhit cng cng cao th nht gim, cng d lc dch. Tuy nhin, c
th ng ha ht phn tinh bt cn st trong dch, cn gi nhit di 78oC
trnh amylase bi v hot.
- nh hng ca thi gian: Trong qu trnh ng ha, cc enzyme hot
ng theo 2 giai on c lp. Giai on 1: enzyme hot ng mnh nht sau 10-
20 pht, hot tnh t cc i 62-68oC. Giai on 2: sau 40-69 pht hot tnh
enzyme bt u gim, tc gim t chm n nhanh.
- nh hng ca pH: pH=5,5-5,6 l ti u cho c 2 loi enzyme. Hm lng
cht chit cao hn khi pH tng, to nhiu ng c th ln men v ln men cao
hn. Tuy nhin, pH dch hm ph thuc thnh phn nc nu v cht lng malt
nn thng c pH cao hn, khong 5,6-5,9; khi ta phi lm gim pH.
- nh hng ca nng dch hm: Vi dch hm c, cc cht kh ha tan
vo dch v enzym kh b v hot bi nhit, lng ng c th ln men v ln

men tng. So vi cc yu t cn li th nh hng ca nng dch hm l thp

hn.
3.2.2.3 S bin i ca protid
Trong iu kin nhit khong 50 520C, pH khong 5,2 5,4 cc enzym
protease thy phn protein to albumoza, pepton, polypeptid, peptid, acid amin.
Ngoi ra cn c s phn cch phn t acid photphoric ra thnh amilopepton. S
ha tan cc cht malt, go v nc to cht chit cho dch ng, phn ng gia
mui ca nc v photphat ca cho malt.
3.2.2.4. acid
pH thch nghi ca a s enzym thp hn acid thng thng ca nc. V vy,
ngi ta mi acid ha m nu n pH=5.4-5.6, y l pH thun li nht cho m
ha v s ha tan cc phosphat.
3. 2.2.5. Bin i ha l
S ta lng protid: Nhit cao cc protid km nhit s b ta lng. S kt
ta ny ph thuc vo nhit , thi gian un nng v pH ca dch.
S to thnh melanoid: Trong cho c mt lng ng v lng acid amin
ng k do cc qu trnh thy phn to thnh. nhit cao, chng kt hp vi
nhau to thnh melanoid gp phn quan trng trong vic to mu, mi, v v kh
nng to bt cho bia.
S ha tan cc thnh phn khc ca malt: Nhit cng cao th kh nng ha
tan cc cht cng tng do khi nu nhng cht ng, cht cht trong v tru s b
ha tan gy nh hng xu n cht lng ca bia thnh phm.
3.2.2.6. Cc bin i khc
- Phosphat hu c m khng b ha tan khi ln mm, cng ha tan t khi nu.
nhng phosphat no ha tan cng s gy phn ct ra thnh inositol v phosphat v
c, di tc dng ca phytase.
- Khi nu, phosphate v c iu kt ta nhiu vi Ca vi Mg ca nc v
malt.
- Cht khong cng ha tan theo t l cht ha tan.

- Keo(colloide) nh pectine v hemiclluose u ha khi un si.

- Mu c tng ln khi oxy ha thnh phlobaphene, c mu hi nn lm
tng mu.
- Rosine ng trong v cng ha tan rt t v c th cho ra v kh chu.
- Tanin v resine ng lm tng mu khi pH cng cao .
3.3 Cc yu t tc ng ti qu trnh ng ha
Khi la chn phng php ng ha, cn xem xt mt lot yu t nh
hng ti qu trnh ng ha thu c dch ng c cht lng tt ph hp
vi yu cu ca nh sn xut
- Cht lng malt : Protein trong malt thng b bin chiu. nu gi
nhit 500C di th s thy phn qu nhiu protein cao phn t lm cho v bia
nht nho v bt km. Nu malt cht lng cao th thi gian gi nhit
khong 45 -50oC nn rt ngn hoc c th b qua m nn tng ln 58-62 oC.
- Nhit v t l nc vi bt: Thnh phn ni nh l phn chuyn ha
chm, to iu kin ph v thnh t bo n khng thy phn protein th nn trn
bt + nc nhit 35-37 oC do -glucanaza nhy vi nhit c th hot ng
nhit ny, to iu kin cho cc enzym khc tn cng vo ni nh, trong khi
khng h c mt s phn ct protein no xy ra nhit ny.
- iu kin tip xc ca cc enzym v cc thnh phn ca malt:
ng ha tt th cn to iu kin tip xc l tng gia cc cu t ca malt v
cc enzym ha tan trong nc thc y chng hot ng,bi th cng vic ha
trn malt/ nc l to iu kin kch hot cho enzym.
- Khuy : cnh khuy hot ng nh mt v c th iu chnh tc quay
cho ph hp.Khi gia nhit cn tng tc quay m bo qu trnh truyn nhit u
cho ton b khi dch. Khi gi nhit th gim tc quay trnh tht thot nhit.
Trong qu trnh ng ha th, nu cnh khuy mnh th to iu kin cho oxy
thm nhp vo to nn p lc ko v thay i cu trc ca hp cht c trong dch
hm.

Nu s dng cnh khuy qu ngn gy phn tch khi dch hm dn n

chnh lch nhit lm gim hiu sut chit. nh vy, cnh khuy cn phi c
thit k ph hp v vn hnh ng.
- S oxy ha trong qu trnh ng ha: kh nng ha tan ca khng kh
ty thuc vo nhit v nng ca dch hm. Khng kh ha vo dch
nhiu s lm sm mu ng v mu ca bia, hng bia km i.
3.3. Lc nc malt ra b
3.3.1. Mc ch lc nc malt ra b
Hn hp sau khi ng ha (h malt hay cho malt) s hnh thnh hai pha:
9 Pha lng: cha ng nhng cht ha tan cn thu nhn.
9 Pha rn: cha rt nhiu cc cht khng ha tan (in hnh nh v tru,
tinh bt sng).
Mc ch ca qu trnh lc l tch phn lng cho malt vi v v nhng

nhng phn ni nh ca ht khng tan. Ngoi ra ta cn mun gi li cng vi b
nhng cht khng mong mun nh kim loi nng, tannin, lipit, Cn ra b
nhm ly li cc cht ha tan cn li nm trong hm. Lu qu trnh lc nc u
cn tin hnh nhanh, nhng ra b chm thi gian cho ng trch ly ra
dch. Kt thc qu trnh ra b khi nng ng trong nc ra b cn khong 1
.
3.3.2. Qu trnh lc nc malt ra b
Qu trnh lc nc malt ra b chia lm 2 giai on:

3.3.3. Giai on 1 Lc dch u
Lc dch u thu c nc nha u, y l giai on tch dch ra khi b,

trong sut qu trnh lc b ng vai tr nh mt lp vt liu lc.
Nc nha u phi trong sut v thng c hm lng cht ha tan t 14
16% ty vo t l nc v nguyn liu nu ban u.

3.3.4. Giai on 2 Ra b
Sau khi tch dch ra khi b, trong b cn gi li mt lng cc cht ha tan

c bit l ng Dng nc nng ra b ri lc thu nc nha cui. Qu trnh
chit rt cht ha tan giai on ra b da vo s khuch tn ca cc phn t t
ni c nng cao n ni c nng thp.
3.3.5. Mt s lu trong qu trnh lc nc malt ra b
9 p sut lc: phi iu chnh t t, v p sut qu cao s lm vi lc b bt

kn gy tr ngi cho qu trnh lc.
9 Phi s dng nc ra c nhit ng k thut (75 780C), khng dng

nc nng hn v s lm cho nc nha b c, c mi v ng cht lm
gim cht lng bia.
9 Khi lp vi lc, khng c bt kn l lc v s lm dch khng vo lc

c, gy cn tr cho qu trnh lc.
3.3.6. Cc yu t nh hng n qu trnh lc- Ra b
9 Nhit lc: Nhit lc tng th tc lc cng tng do nht ca dch

cho gim. Tuy nhin, nu nhit lc qu cao th s xy ra hin tng
bin tnh v kt ta protein, to thnh kt ta do gy cn tr cho qu trnh
lc. ng thi mt s cht ng, cht cht ha vo dch ng gy nh
hng n cht lng ca bia.
9 nht ca dch ng: nht ph thuc vo nhit , nng ca dch

v thnh phn ring ca n. Nu dch ng cha nhiu hydrat cacbon
dng polyme hoc hp cht keo th nht tng ln ng k lm gim tc
lc.
9 chua ca dch ng: Tc lc v dch trong ca dch ng cng

ph thuc vo chua.

9 Nhit ra b: Thc hin bng nc nng t 75 780C. Thng xuyn

iu chnh nht ca nc ra b n nhit ny. Nhit nc ra
khng qu 800C khng lm v hot emzym.
9 Nng dch ng; vic ra b lm long dch ng. t c nng

dch ng mong mun sau qu trnh lc, dch u phi c hm lng
cht chit cao hn ca bia sn xut 4-6%
9 Lng nc ra: Ph thuc lng v nng dch u cn sn xut thng

thng, i vi bia 12% dng t l sau:
Nng dch u(%) T l dch u v nc ra
14 1: 0.7
16 1:1
18 1:1.2
20 1:1.5
22 1:1.9
Lng nc ra cng nhiu th thu hi c cng nhiu cht chit trong b,

nh vy hiu sut s cao, bn cnh , nu lng nc ra b cng nhiu th qu
trnh un hoa li phi ko di bay hi bt nc m bo dch ng thu
c v lng v nng theo yu cu.
Qu trnh ra b c thc hin cho n khi thu lng dch v nng

dch theo yu cu k thut. i vi nhng lai bia c cao(11-14%), dch ra
cui cng c lng cht cht khong 0.5-0.6% c th c s dng cho m nu
tip theo. Nhng i vi cc loi bia c cao hn th khng dng nc ra b

nhiu(Bia Bockbier 16-17%), nu khng lm long dch, v dch ra b ca lai

bia ny thng dng cho nu loi bia thp hn hoc dng cho m nu tip.
n on cui ca giai on ra b, c mt lng cc cht khng mong

mun( Polyphenol v cc hp cht ng t v tru. acid silicicha tan vo dch.
Nu cc hp cht mong mun c hnh thnh s lm tng cht lng bia, ngc
li phi hn ch cc hp cht khng mong mun c chit ra, c ngha l khng
ra b qu lu. Bi vy, cn phi suy xt khi s dng dch ra cui cng nu
m bia tip theo.
Hm lng cht chit trong dch lc u v dch sau khi ra b
Thnh Phn Hm lng cht chit Hm lng cht cht

trong dch u(%) trong dch ra(%)
Maltoza 58.95 53.07
Cc hp cht c cha N 4.34 5.38
Cc hp cht v c 1.54 2.54
Acid silicic 0.1481 0.4536
4. un si vi hoa houlon
4.1. Mc ch:
Mc ch ca qu trnh ny l nhm lm n nh dch ng, n nh thnh
phn cc cht trong bia thnh phm. Dch ng sau khi lc cng vi nc ra b
ha tan thng b c nhiu hay t, trong dch ng c cha mt s cht keo
khng n nh do cc vi sinh vt hay cc enzym hot ng cn st. Nh qu trnh
un si ny lm v hot ton b h thng enzym v v trng dch ng to iu

kin cho qu trnh ln men, nh lm n nh thnh phn dch ng v to iu

kin cho bia c thnh phn v tnh cht ng theo yu cu k thut.
Qu trnh ny trch ly cht ng, polyphenol, cc hp cht cha nit v cc
thnh phn khc ca hoa houblon vo trong dch ng, to cho bia c mi thm
v v ng c trng, d chu ca hoa houblon. ng thi khi ha tan vo dch
ng v tn ti trong bia, cc cht ng trong hoa houblon (humulone,
lupulone) c hot tnh sinh hc cao to ra sc cng b mt gip cho bia thm
bn vng sinh hc v kh nng to bt tt v gi bt lu. Mt trong nhng phng
php thng dng nhm chit cht ng v du thm ca hoa houblon l un si
trc tip dch ng vi hoa.
ng thi cng trong lc ny cng xy ra mt s qu trnh khc nh s gia
tng nng , axit, cng mu, s to thnh cc cht kh, nht gim
xung Thng hn hp dch ng sau khi lc v nc ra b c nng thp
hn nng yu cu sn xut mt loi bia nht nh. Nh qu trnh un si ny
mt phn nc s bay hi, khi nng dch ng s tng ln. y cng l qu
trnh ha tan cc thnh phn ca hoa vo dch ng v loi tr cc cht keo
khng bn vng.
- Lm keo t phn ln protein bt n nh v cc cht khng ha tan khc
ca dch ng, to nn ta nng v lng xung y ni un si. S kt
ta protit cng gp phn quan trng cho vic lm trong bia sau ny. Tuy
nhin, nhng cht cht (tanin) khng b oxi ha cng to thnh phc vi
protein, tn ti trong dch ng di dng ta ngui. y chnh l
nguyn nhn lm cho bia thnh phm b c.
S dng 2 dng hoa houblon:

- Hoa vin vi 9% axit ng
- Hoa cao vi 30% axit ng
Hoa vin: hoa cao= 3:2

Tnh ton lng houblon cho vo dch nha cho hao ht ca 50%
lng axit ng so vi sn phm to thnh thu c bia c 30mg
acid / lt bia
- Ta c dch nha sau khi lc thu c th tch : V=3.5 lt , Bx= 12o.
- Sau khi pha long ta c dch nha c th tch:V1= 4.2 lt, Bx1= 10o
- Sau khi c hoa ta c th tch dch: V2= 3.2lt, Bx2=13o
- Vi t l hoa vin: hoa cao=3:2 (18mg:12mg axit ng) cho 1 lt bia
=>Vi 3.37 lt cn 57,6mg axit ng ca hoa vin v 38,6 mg axit ng ca hoa
cao.
=>Tc ta cn (57.6 mg*1.5)/(100*9)= 0.96g hoa vin (cho lng hao ht l 50%)
V cn (38.60mg x 1.5)/(100*30) = 0.0193 ghoa cao (cho lng hao ht l 50%)
4.2. Tin trnh nu
Dch 50%hoa vin 50%hoa vin
ng
si 10 20 ph Lng cn
pht + 30 ph 20ph Lm lnh nhanh
hoa 8-10oC
cao
Phng thc b sung hoa: Chia lng hoa thnh 3 phn:

Phn th nht: hoa cao c cho vo sau khi dch si khong 10 pht,
c ngha l khi bt u c s ng t. y l phn sn phm houblon
ng nht, t thm nht v giu tanin nht c a vo trc tin.
Phn th hai (50% hoa vin) a vo sau ln th nht 30 pht. Phn ny
s mang li cho bia v ng quan trng nht ca hoa houblon.
Trong khong 30pht trc khi kt thc nu, a nt phn th ba (50%

hoa vin cn li). y l phn hoa houblon thm nht gi li trong bia
mt mi thm c trng ca hoa houblon

4.3. Cc qu trnh ha l xy ra trong khi nu

4.3.1. S ha tan v chuyn ha cc hp cht chnh trong hoa houblon
Nha ng
Hoa houblon cha cc axit , t ng v km ha tan. Khi un nng cc
axit ny s ha tan, chuyn thnh cc dng ng phn c kh nng ha tan tt hn:
ha tan ca iso- axit l 120ppm.
Mt khc cc ng phn ca axit , ny c ng r rt hn cc axit , .
Kh nng ha tan ca cc nha ng ny c ci thin khi pH tng. pH cao,
cht ng ha tan nhiu hn song li cho cm gic kh chu.
Trong qu trnh nu cng loi b t hay nhiu cc nha ng di dng lin
kt vi protein.
Dch ng ch bin theo phng php ngm chit cha nhiu nit c kh
nng ng t. Trong nc nha c tanin ca hoa houblon v ca malt, tanin ca
houblon c hot tnh ha hc cao v c ha tan ln trong nc, cc cht ny
lm kt ta protein cao phn t. Do khi tng lng hoa houblon trong nc nha
th lng protein kt ta cng tng. Nu protein khng ng t ht s km hm qu
trnh ln men. V protein hp th trn b mt t bo nm men gy nhng kh khn
trong qu trnh sn xut bia nh kh lc, b c khi p lnh.
Tinh du
Tinh du trong hoa houblon to ra mi thm c trng ca hoa houblon ti.
tan ca chng trong nc vo khong 50mg/l. Trong qu trnh si ca dch
ng, tinh du b li cun theo hi nc v b mt t 50-80% sau 30 pht v t
90-95% sau 3 gi. Thnh phn tinh bt thay i cng vi thnh phn khng bay
hi cn li ca tinh du to mi thm d chu, c trng cho bia. Chnh v l do
ny nn nhng sn phm houblon thm cha nhiu tinh du nh houblon ti, kh
hay vin c a vo sau cng trnh mt tinh du. Tuy nhin, ln cho cui
cng ny phi c thc hin t nht l 10 pht trc khi dng qu trnh un si
m bo vic chuyn ha cn thit cc nha ng, ng thi hn ch s mt
tinh du.

Cht cht v nhng cht cha N

Trong dch ng c protit v mt s albumin hay pepton, chng s kt hp
vi cht cht c trong hoa houblon to thnh nhng phc cht ha tan nhit
cao, nhng khi nhit h xung (khi lm ngui) chng s kt ta xung pha
di. Cc cht cht trong hoa houblon c kh nng hot ng mnh hn cc cht
cht trong v malt, do vy chng kt ta vi c nhng protit kh keo t, thm ch
vi c nhng protein khng keo t trong khi cht cht ca v malt khng c
kh nng ny.
Lng Nitrogen trong dch nha c lin quan n pH, trong ca dung dch,
chng c ngha ln i vi qu trnh sn xut bia. Nhng cht ny ha tan dch
ng trong thi gian un si v lm ngun dinh dng chnh cho nm men.
Trong dch ng, lng nit do hoa houblon cung cp l 10-20mg/l, hay 62,5-
125mg/l cht c N quy ra protit. Chng b tht thot ch yu trong qu trnh un
si, c mt ting un si lng nitrogen mt 6%.
Polyphenol c trong Houblon s oxy ha cc hp cht hu c to thnh kt
ta. pH ca dch nha s gim xung t 0,2- 0,3 v t n ch s 5,2- 5,3 cui
qu trnh nu, nguyn nhn lng ion Ca2+ b tht thot do lin kt vi phosphate
v polyphenol (phng thch ion H+) trong qu trnh un si
Nhng cht khng b oxi ha cng to thnh nhng phc cht vi protit,
song chng kh tch hon ton trong qu trnh lm ngui hoc ln men dch
ng, mt phn cn li trong bia gy c bia.
Mc gim cht ng (lng phc cht to thnh) ph thuc vo nhiu yu
t: axit, thi gian un si, trng thi keo ca protit v mc oxi ha cht cht.
Khi pH dch ng cng thp th tc kt ta ca cht cht vi protit cng
nhanh, lng cht cht cn li dng ha tan cng t. S gim cht cht trong dch
ng t l thun vi thi gian un si, nhng nh hng ny yu hn so vi pH.
Qu trnh keo t protit
Dch ng sau khi lc c cha mt lng cht keo ng k nh dextrin,
protit, pectin, pentozan, cht chtKhi un si vi hoa houblon th nhng cht

chit ra nh axit ng v mt s cht khc cng dng keo ha tan. Khi nhit
tng ln s bn vng keo b ph v, cc phn t keo dnh li vi nhau v xy ra
hin tng keo t.Trong tt c cc cht keo c trong dch ng th protit l cht
km bn nhit nht. S hnh thnh nhng cht hp ph gia v cht cht hay cht
ng s lm thun li cho s keo t.
Qu trnh keo t ca protit xy ra theo 2 giai on: u tin chng mt nc,
sau keo t. Cc phn t protein sau khi mt nc chng lin kt li vi nhau,
lc u b, sau ln dn v t t lng xung.
4.3.2. Cc bin i khc v thnh phn v tnh cht ca dch ng
n nh dch ng:
V mt sinh hc, dch ng khi chuyn sang ni nu hoa c th cha cc vi
khun chu nhit. un si trong vng 15 pht pH = 5,2 cng tit trng
dch ng. Nhng tnh cht km hm vi khun ca hoa houblon cng gp phn
bo v cho dch ng.
V mt ha sinh, cc enzym b ph hy, c bit l -amylase, l mt enzym
chnh cn hot ng nhit lc. -amylase c ngun gc vi khun c s
dng trong vic dch ha cc ht tinh bt c th hot ng nhit ti 900C. S
tiu dit enzym cng on nu trnh s bin i cu trc phn t ng trong
qu trnh ln men m nhng cht ny s cn tr hay tc ng xu ti bn sinh
hc hay kh nng gi bt ca bia thnh phm.
V mt bn keo, ci thin tnh bn keo ca bia cn loi b cc hp cht
nit bng cch ng t v kt ta chng vi s lin kt protein v tanin. S ng
t ny ph thuc nhiu yu t:
+ Thi gian un si: thng t 1,5- 2h. Nu un si ko di qu 2h khng
tng thm c s kt ta protein trong cn c hnh thnh.
+ Cng si: bt xut hin trong qu trnh un si mnh lit lm cho keo
t c tt hn. Cc phn t protein nh b b bin tnh v c cc bt bng ko
ln b mt, v chng kt li thnh khi ln hn.

+ Cc tc nhn ha hc: s c mt ca oxi trong dch ng c ch qu trnh

ng t protein. ci thin, ngi ta thm cc cht kh nh cc sulfit. Phn ng
gia canxi, nc v cc photphat lm gim pH ca dch ng. iu ny c li
cho vic ng t protein (im ng in). pH khong 5,2 c coi l ti u. Khi
pH khng ngi ta thm trc tip axit khi dch bt u si. Tuy nhin vic gim
pH s lm gim hiu sut houblon ha song n li cho mt v ng d chu.
Cc tc nhn thng c s dng l agar-agar, alginate, axit tanic, gelatin,
bentonit, diatomit.
Tng mu v mi
Qu trnh un si vi hoa houblon lm cho nc nha thay i t nht sang
m v hin tng caramen ha cc cht ng, s hnh thnh cc melanoit v v
cc cht c mu trong hoa houblon chuyn vo dch. Cc hp cht caramen c
hnh thnh c bn cht keo, v ng nh v c mu nu. Cn phi khng ch phn
ng caramen ha trong qu trnh nu bia vng.
Qu trnh un si gip loi b cc hp cht bay hi khng mong mun nh
cc hp cht dimetylsulfit (DMM) v cc tin cht ca n l S.metyl-methionin
xung di ngng pht hin 100mg/l. Mt s cc hp cht c to ra t phn
ng Maillard nh furfurylaldehit, furfurlalcool gy ra cc v khng mong mun
khi un si dch ng cng c loi ra.
nh hng n bt bia
Cc cht nha ng ca hoa houblon c nh hng mt cch r rt ti mt s
tnh cht vt l ca dch ng v ca bia. Chng khng bin i nhiu v nht
song li lm gim ng k sc cng b mt.
Nh tnh cht hot ng b mt m nha ng ca hoa houblon tp trung li
to mng b mt, iu ny gii thch cho vic hao tn mt phn nha ng dnh
trn np thit b trong ln men chnh v tc ng ch yu ti bn bt l phn
cn li ha tan trong bia.
C c

S bay hi nc cho php c c dch ng vi nng mong mun.

Vic ra b lm cho nng dch ng gim xung di nng cn thit, do
vy vic c c dch ng khi un si cho php iu chnh nng dch ng
n mc yu cu. Tuy nhin chi ph cho vic un si dch ln rt nhiu so vi ci
li thu c do tng hiu sut. Do ngi ta c xu hng gim thi gian un si,
v tn dng nc ra b sau cng dng vo m nu sau.
5. Lng trong v lm lnh dch ng.
5.1. Mc ch
Trong dch ng sau khi un si vi hoa houblon c cha cc cn dng

huyn ph v cn t hoa houblon. c th cy ging nm men cn thit phi lm
trong dch, tch b cn v lm lnh n nhit ln men.
Nc nha sau khi qua thit b lng cn c nhit cao 950C nn cn phi
qua h thng lm lnh nhanh a nc nha v nhit thch hp l nhit 7-
8o nhm trnh s xm nhp ca vi sinh vt bn ngai. m bo s ha tan oxy cn
thit cho men pht trin trong giai an u trc khi ln men.
m bo s lng cn khi lm lnh dch ng, ch c lm lnh nhanh th

nhng dn xut globulin mi lng xung c.
Nh vy mch ch chnh ca qu trnh lng trong- lm lnh l:
+ Loi b cn
+ Lm lnh dch ng lm gim nhit dch ng xung, a oxy t

khng kh vo dch th v kt lng cc cht bn khng c li.
5.2. Cc bin i ha l xy ra trong qu trnh lng trong, lm lnh
Khi bt u lm lnh, nhit dch th cn cao, trong dch ng xy ra

cc qu trnh oxy ha cc hp cht hu c nh maltoza, glucoza, fructoza. Cht
ng, cc hp cht cha nit, tanin, xc hoa houblon v cc sn phm to ra nh
acid gluconic, muravic

Nhit dch ng gim dn ng ngha vi tc oxy ha cng gim

dn, n 45oC th qu trnh oxy ha ngng han ton. Mi mt gi mt lt dch
ng c th dng ht 6.4 mg oxy cho qu trnh oxy ha.
Hu qu ca qu trnh oxy ha l dch ng tr nn sm mu hn, hng
thm v v ng ca hoa houblon gim. T nhit 40oc tr xung, oxy t khng
kh c ha tan vo dch th
Qu trnh lm lnh hnh thnh v kt lng cc cht cn: c th chia l 2 loi
l cn nng v cn lnh.
) Cn nng l phn cn ch yu hnh thnh sau qu trnh nu. Vic tch cn nng
l rt quan trng. Nu mt lng ln cn nng tham gia vo qu trnh ln men
s gy ra qu trnh ln men bt thng. Khi nm men s kt ta cng vi
cn. Kt qu l bia km cht lng v cn sinh ra mt s acid c hi cho
bn ca bia
) Cn lnh hay cn mn: xut hin dn dn trong qu trnh lm lnh dch ng.
Hm lng ca cn ph thuc vo t l nguyn liu thay th v mc si.
Ngi ta ch mong mun loi b c 70-80%, nu nhiu hn li nh hng
ti vic lm gim hng v bia v kh nng gi bt ca bia km.
Thnh phn ca cn ph thuc vo:

9 Cht lng malt
9 Phng php ng ha
9 Cht lng dch ng
9 Cng si
Loi ch phm v hm lng hoa houblon(vi hoa cnh, lng cn nng s

nhiu hn).
Bng thnh phn cc loi cn

Thnh phn ca cc cn Cn nng Cn lnh
Kch thc cc phn t 30-80 0.5-1.0
Protin(%) 50-60 50-70
Cht ng(%) 15-20 6-12
Polyphenol(%) 20-30 20-30
Cht khong(%) 2-3 2-3
Khi lng cn(g/hl) 40-80 15-30
6. Ln men chnh
6.1. Mc ch ca ln men chnh
Ln men chnh l qu trnh chuyn cht ng v cc dextrin c phn t

lng thp thnh ethanol, CO2 v mt s sn phm ph khc nh cc acid hu c,
ester, glyceryl, aldehyd... nhm to mi v cho bia.
C6H12O6 C2H5OH + CO2 + H2O + Q
- Do s xc tc sinh hc ca cc enzyme c hnh thnh trong qu trnh ln men,
mt s sn phm ph cng c hnh thnh nh cc axit hu c, cc este, cc ru
bc cao, aldehyt, glyxerin....
6.2. Qu trnh ln men chnh c phn ra lm 4 giai on

Giai on u: (1-2 ngy u): Nm men bt u pht trin, biu hin bt li
ti bm thnh thng v dn ph kn b mt thng ln men. Bt trng, mn, cht ha
tan gim 0.3-0.5%, nhit tng khong 0.5oC.
Giai on hai (2-3 ngy tip theo): ln men mnh dn, bt nhiu, bt c,
trng, cht bng ln trn mt dch, cht ha tan gim 2-2.5%, nhit tng 1-
1.5oC.
Giai on ba (2-3 ngy k tip theo): giai on ln men mnh nht. Cht ha
tan gim 2.5-3% ,nhit ln men tng mnh,

Giai on cui (cc ngy cn li): cng ln men yu dn: bt xp ht,

trn b mt ca bia non ph mt lp bt mu nu xm, cht ha tan gim 0.8-1%
nhit gim 3-4oC, nm men v nhiu cn khc bt u lng xung, n y qu
trnh ln men chnh kt thc.
7. Ln men ph
Mc ch
Tip tc ln men phn cht kh cn li sau khi ln men chnh, lm tng mi
vi bia v bo ho CO2. Ngoi ra, qu trnh ln mn ph cn gp phn n nh
hng v v trong cho bia thnh phm. a bia non v nhit thp t 0- 20C
nhm hn ch s xm nhp, ph hoi ca vi sinh vt khng mong mun.
8. Lm trong bia:
9 Lm cho bia c trong sng ng yu cu cht lng. tch trit
cc phn t rn lng, khuch tn trong bia.
9 Lm n nh, gai tng bn vng sinh ho hc cho bia
9 Lc b hu ht cc vi sinh vt k c nm men sau khi ln men ph
vn cn gy c cho bia
9. Bo ha CO2
Bo ho l b sung lng CO2 cho t hm lng cn thiu lm

tng cht lng cm quan, chng oxi ho, chng kt lng v l mi trng tt
bo v bia.
10. Chit chai
Mc ch: gip cho qu trnh vn chuyn bia vi s lng ln n cc ni

khc d dng hn m vn gi nguyn c cht lng ca Bia.
11. Thanh trng
Mc ch: nh ch s hot ng ca nm men bia, tiu dit cc vi sinh vt

cn st li trong bia. Thng thng thanh trng 60-80oC.
Phn 4: Kt qu v cm quan

Cm quan: Bia c v ng nht nh, mu sc vng t, cn cn thp, c v ca

bia.
Kt qu thay i brix trong sut qu trnh ln men chnh.
ngy 1 ngy 2 ngy 3 ngy 4 ngy 5 ngy 6

brix 9.5 8 7.2 6.5 6 5.6
Biu Thay i Brix ca bia trong

qu trnh ln men
10
8
Brix
6
brix
4
2
0
ngy ngy ngy ngy ngy ngy
1 2 3 4 5 6
ngy
Ti liu tham kho

1.Malt v Bia nh xut bn khoa hc

Bi 9: Cng Ngh Sn Xut Nc Yn

Ngn Nh
1. Tng quan
1.1 Sn phm:
Nc yn ngn nh l mt loi nc gii kht ph bin hin nay, nhu cu v

loi thc ung ny ngy mt tng cao. Sn phm ny cha nhiu vitamin v
khong cht gip bi b c th v ln da mn mng. Quy trnh sn xut kh n
gin, ngun nguyn liu sn c v c th mang li hiu qu kinh t cao nn hin
nay c rt nhiu nh sn xut u t cho sn phm ny.
1.2 Nm tuyt:
Nm tuyt: cn c tn khc l Ngn nh hay Mc nh

trng (danh php khoa hc: Tremella fuciformis), l mt
loi nm c s dng trong m thc ca mt s nc chu
nh Trung Quc, Vit Nam. Ngi Trung Quc xem nm
tuyt nh 1 loi thc phm qu c th cha c bnh lao,
huyt p cao v cc chng cm lnh thng thng.
Gii (regnum): Fungi
Ngnh (divisio): Basidiomycota

Loi Phn ngnh Agaricomycoti mc nh ny

(subdivisio): na mc trn thn
cy v c mu
Lp (class): Heterobasidio trng nht
mycetes trong m.
Sn
B (ordo): Tremellales
phm c bn
H (familia): Tremellaceae trong dng sy

kh v cn
ngm nc Chi (genus): Tremella trc khi dng.
N c s dng trong c
cc mn n mn Loi (species): T. fuciformis v mn n ngt.
N khng c mi v g nhng
c s dng v nh gi cao nh kt cu ging nh thch cng nh mt s tnh cht b
dng.
Nm tuyt cng l loi nguyn liu truyn thng sn xut nc yn ngn nh,
to gi tr cm quan c trng v nng cao gi tr dinh dng ca sn phm.
1.3 Agar:
Cu trc:
Agar l mt hn hp cc polysacarit c chung mch chnh gm 2 thnh

phn ch yu sau:
- Agarose l thnh phn to gel chnh ca gar, c khong 1/10 ccn v

galactose b ester ha. Hm lng agarose ng vai tr quan trng i vi in
tch ca ton phn t v i vi tnh cht ca gel nh: bn, n hi, nhit
to gel, nhit nng chy ca gel.
- Agaropectin l thnh phn khng to gel, c mc este ha ln hn

agarose, ngoi ra cn c acid pyruvic. y l thnh phn to nht.

Tnh cht
- Tnh tan
Agar khng tan trong n c lnh, tan mt t trong ethanol amine v tan
c trong nc nng. Agar c kh nng ha tan vi lng nc 30 50 ln khi
lng, lng agar trong nc trn 10 % s to nn mt hn hp st.
- S to gel ca agar
Qu trnh to gel xy ra khi l m lnh dung dch agar. Dung dch agar s to
gel nhit khong 40 500C v tan chy nhit khong 80 -850C. Gel agar
c tnh thun nghch v nhit. Khi un nng polymer to thnh mt khi, khi dung
dch ngui i cc chui s bao ly nhau v lin kt vi nhau tng i mt bng
lin kt hydro to thnh chui xon kp, to ra mt mng li khng gian ba
chiu nht cc cht kh bn trong do s lng lin kt hydro rt ln .
Qu trnh hnh thnh gel v n nh ca gel b nh hng bi hm lng

aga v khi lng phn t ca n. Kch thc l gel khc nhau ph thuc v o
nng aga, nng aga cng cao kch thc l gel cng nh. Khi lm kh gel c
th to thnh mt mng trong sut, bn c hc v c th bo qun lu di m
khng b hng.
Kh nng to gel ph thuc vo hm lng ng agarose. S c mt ca

ion sunfat lm cho gel b m,c. Do trnh dng nc cng sn xut. Chng
c kh nng gi mi v, mu, acid thc phm cao trong khi gel nh nhit nng
chy cao (85 -900C). Gel agar chu c nhit ch bin 1000C, pH 58, c kh
nng trng phng v gi nc.

Khng dng agar trong mi trng pH < 4 v c nhiu cht oxy ha mnh. Agar
c th to ng nng thp, y l tnh cht quan trng c ng dng nhiu trong
ch bin thc phm.
ng dng
Agar l mt cht to gel rt tt, thng thng agar c s dng vi hm lng

1-1,5% khi lng so vi lng ng trong hn hp ko.
Jellyc sn xut t loi agar c polysaccharid mch ngn. Agar khngc

hp thu vo c th trong qu trnh tiu ha do agar c s dng sn xut cc loi
bnh ko cha t nng lng.
Agar c s dng trong sm phm mt tri cy thay th cho pectin nhm lm

gim hm lng ng trong sn phm v thay th gelatin trong mt s sn phm tht
v c.
Ngoi ra cnc s dng trong cc sn phm yoghurt, sa chocolate, trong

ngnh bnh ko .
Agar cn c s dng vo mi trng nui cy vi sinh vt
1.4. ng saccharose
y l loi ng dng rt ph bin trong cng ngh ung vi mc ch to

v cho sn phm.
Qu trnh nu syrup chun b cho bi th nghieemj ny c trnh by trong

nhng bi trc.
2. Quy trnh sn xut nc yn ngn nh

- Nguyn liu: la chn nhng nm tuyt n u, hnh trn, mu trng, t

ci
mu vng.

- Ngm: Qu trnh ngm nm tuyt nhm mcch lm cho nm tuyt mm

v n, to iu kin cho qu trnh x l lm sch v bm nh nm tuyt c d
dng hn.
Cc bini din ra trong qu trnh ngm:
Trong qu trnh ny cc bini ch yu l vt l v ha l, cn bini ha

hc, ha sinh, sinh hc khng ng k.
-Bini vt l: c s ht nc trng n, lm tng th tch ca nm tuyt.
-Bini ha l: c s khuch tn nc vo bn trong nm tuyt cng nh

c s khuch tn cht ha tan trong nm vo trong nc.
Cch tin hnh: Ngm nm tuyt vo thau nh c cha sn nc. Lng

nc cho vo thau sao cho ngp nm tuyt. Nc s dng c nhit khong t
25-300C. Nm tuyt c ngm trong thi gian khong 30 pht.
Ch : Khngc ngm thi gian qu lu v qu lu th nm tuyt b nhn

kh kim sot trong qu trnh hp v sn phm ra b nhn nh hng n gi tr
cm quan ca sn phm.
- X l Ra:
Mcch:
Qu trnh ny nhm loi b phn ci mu vng ca nm tuyt v s c mt

ca n s lm gim gi tr cm quan ca sn phm.
Cc bini xy ra: Cc bini vt l, ho hc xy ra khngng k
Cch tin hnh:
Sau khi ngm nm tuyt th lc ny nm n ln. Dng tay loi b nhng

cn mu m dnh trong cc k nm. Dng dao nh ct b phn gc ra khi nm
tuyt, i vi phn ci mu vng cn dnh li trn phn nm ta dng dao nh
nhng khot loi b phn ci mu vng.

Ch :
Thao tc phi kho lo trnh lm mt lng nm tuyt v khng ngm nm

tuyt trong nc
khi x l cng nh ra.
- Hp:
Mcch: Nhm lm n v lm chn nm tuyt.
Cc bini xy ra:
-Vt l: c s thay ing k v hnh dng (nhn ra), nguyn liu hi sm

mu
-Ho hc: s bini 1 s thnh phn ho hc trong nguyn liu
-Sinh hc: tiu dit mt phn vi sinh vt
Cch tin hnh:
em nm c lm sch i hp (luc). Hp nhit 1000C trong 10
pht.
Ch :
Khng c hp trong thi gian qu lu v nh th nm tuyt s b mm

nhn qu mcnh hng n cht lng cm quan ca sn phm. Ngc li, thi
gian ngn th nm tuyt s khng chn, khng t n mm v n cn thit ca
sn phm.
- Bm nh:
Mc ch: Nhm ct nh nm tuyt thnh nhng phn c kch thc nh

v ng u hn, nhng mnh nm tuyt d dng l lng trong sn phm v c
s chnh lch v t trng, lm tng gi tr cm quan ca sn phm.
Cch tin hnh:

Cho nm tuyt c hp chn cho ra tht, dng dao bm nh lng nm

ti kch thc 1x1mm. Sau dng ry ry li m bo ng u v kch
thc.
Ch :
Lng nm bm nh phi c kim sot v kch thc v khi bm qu nh

th nm tuyt s ni ln trn v ngc li, s n h hng n gi tr cm quan sn
phm.
- Nu syrup vi agar:
Mc ch: a dung dch syrup ban u c Brix cao xung o Brix

thps v nu vi 0,09% agar. V agar khng tan trong nc lnh nn phi un si
vi syrup to cu trc cho sn phm
Ch :
Ta un vi ngn la va, trnh qu to s lm cho dung dch b caramel. Khi

em i nu ta phi kim sot th tch ca dung dch v n s nh hng n t
trng ca nguyn liu, gi tr cm quan ca sn phm. sau khi nu phi b sung
nc vo t th tch nh ban u.
- Phi trn vo chai:
Mcch:
Nhm phi trn nm vi syrup v hng yn thnh mt hn hp ng nht,

ng thi tng gi tr cm quan.
Cch tin hnh:
Ly 25g nm chun b, 1lt dch syrup nu v 3ml hng yn
Phi trn hng yn vi syrup (cn t khuy trrn trnh tn tht hng)

Cho nm vo chai tit trng v sy kh ri hn hp syrup v hng

yn chun b nh trn vo. Khi rt, dch rt cch ming chai 2.5cm khi thanh
trng khng b bt np, rt nh nhng bng phu cho chy theo thnh chai trnh
bt kh. Nu c bt kh s to p sut bn trong chai d lm v chai khi tit trng
hoc t o iu kin cho vi sinh vt hiu kh hot ng
- ng np:
Mcch:
Nhm lm cho thc phm cch li hon ton vi mi trng khng kh v vi

sinh vt bn ngoi, c tc dng rt quan trng n thi gian bo qun thc phm
v cht lng ca n.
Cch tin hnh:
Dung dch syrup sau khi rt vo chai s ci ng np.
- Thanh trng:
Mcch:
Nhm mc ch tiu dit cc vi sinh vt cn xt li trong sn phm ko

di thi gian bo qun sn phm.
Cch tin hnh:
Nc yn sau khi ng np cho vo thit b tit trng, thanh trng nhit

1000C trong thi gian 20 pht.
- Lm ngui:
Mcch:
Nhm mc ch a sn phm v nhit phng thun tin cho qu

trnh bo qun v vn chuyn. gy s sc nhit lm cho cc bo t vi sinh vt b
tiu dit nhanh hn.
Cch tin hnh:

sn phm c tit trng ra ngoi khng kh lm ngui v ngy

hm sau chc ngc s n phm xung to c u trc l lng cho sn phm.
Ch :
Khi lm ngui ta phi lm ngui ngoi khng kh khng lm ngui nhanh

bng nc lnh trnh lm v chai v sn phm sau khi tit trng s c nhit
rt cao nu lm lnh lin s c s thay i t ngt v nhit m bao b s dng li
lm bng thu tinh nn rt d b v.
3. Kt qu v bn lun
- Sn phm c cu trc cha t yu cu do khi bm nm tuyt khng u

tay, cha t ti cu trc 1x1mm v khng sng lc qua ry to kch thc
ng u. Cc ht nm tuyt c xu hng hng xung di do kch thc qu to.
- V ca sn phm t: v ngon, va ung
- Vi lng hng s dng cho sn phm c thm va phi.

RU PHA CH
1. Tng quan
Cn thc phm
Cn thc phm hay etanol, ru

etylic, l mt hp cht hu c, nm trong dy
ng ng ca tu metylic.
L mt cht lng khng mu, trong sut, mi
thm d chu v c trng, v cay, nh hn
nc, d bay hi, tan v hn trong nc, tan trong eter v chloroform. Ht m, d
chy.
Cng thc ha hc l C2H5OH. c sn xut bng cch ln men nhng
nguyn liu c cha tinh bt, sau chng ct v tinh ch.
Cn thc phm dng trong pha ch ru mi phi theo TCVN 1052:1971
Acid citric
Acid citric l mt acid hu c yu. N l mt

cht bo qun t nhin v cng c s dng
b sung v chua cho thc phm hay cc loi
nc ngt.
Axt citric tn ti trong mt lot cc loi rau qu, ch yu l cc loi qu
ca chi Citrus. nhit phng, acid citric l cht bt kt tinh mu trng. N c
th tn ti di dng khan (khng cha nc) hay di dng ngm mt phn t
nc monohydrate. Dng khan kt tinh t nc nng, trong khi dng monohydrat
hnh thnh khi acid citric kt tinh t nc lnh. Dng monohydrat c th chuyn
ha thnh dng khan khi nung nng ti trn 74 C. Axt citric cng ha tan trong
etanol khan tuyt i (76 phn axt citric trn mi 100 phn etanol) 15 C.

Acid citric b sung vo ru mi nhm to v chua

v cng c tc dng bo qun.
Siro
L dng saccharose thy phn a v

ng kh v c b sung mt s cht ph gia
to mu v to mi c trng.
Siro c cho vo to mu, to mi v to v
c trng cho sn phm.
Syrup
Syrup thnh phm l ng saccharose thy phn a v ng kh. Syrup

cho vo ru mi to v ngt cho sn phm.
1.2 Tng quan v sn phm
Ru pha ch (ru mi) (Liquor) l sn phm c pha ch t cn thc phm

vi nc, c th b sung thm ng, dch chit tri cy v ph gia thc phm.
Yu cu cm quan ca ru mi:
Tn ch tiu Yu cu
1. Mu sc c trng ca sn phm
2. Mi c trng ca sn phm, khng c mi l
3. V c trng ca sn phm, khng c v l
4. Trng thi Trong, khng vn c, khng c cn
Ch tiu ha hc ca ru mi:

Tn ch tiu Mc
1. Hm lng etanol (cn) 20 0C, % (V/V) Theo tiu chun c

cng b ca nh sn xut
2. Hm lng axetaldehyt trong 1 l etanol 1000, mg,

20
khng ln hn
3. Hm lng etylaxetat trong1 l etanol 1000, mg, Theo tiu chun c

khng ln hn cng b ca nh sn xut
4. Hm lng metanol trong 1 l etanol 1000, tnh bng

0,1
% (V/V), khng ln hn
5. Hm lng ru bc cao tnh theo t l hn hp

izopentanol v izobutanol, hn hp 3:1, trong 1 l 60
etanol 1000, mg, khng ln hn
6. Hm lng axit, tnh theo mg axit xitric trong 1 l

18
etanol 1000, khng ln hn
7. Hm lng ng Theo tiu chun c

cng b ca nh sn xut
8. Hm lng furfurol, mg/l, khng ln hn 0

2. Quy trnh cng ngh
Cn thc phm
Nc
Acid H
Siro
Ha tan Phi trn
Syrup
Chit chai
ng np
Sn phm
Thuyt minh quy trnh:
Cn thc phm 95%vol, h bng nc ct, sau phi trn vi mt
lng siro, syrup thnh phm xc nh trc v acid citric ha tan. Thm nc
ct vo t dduwowcj th tch cn pha.
3. Kt qu:
Pha 500ml ru mi vi 6%vol, Bx=13.20Bx, lng acid citric=2g/l

- Lng cn 94%vol cn:
- Lng syrup 660Bx:
Lng siro cn dng: 7.5ml

Lng acid citric:

Tin hnh pha theo quy trnh.

4. Nhn xt:
Sn phm c mu t yu cu ban u, t thm v cn nh.

Kt qu l do khi pha xong, sn phm lu ngoi khng kh nn lng cn
trong sn phm b bay hi, dn n lng cn khng cn nh nng ban u. Do
cn ch khi pha xong phi chit chai v ng np ngay.
Lng xiro cho vo t, sn phm t thm. Tuy nhin nu cho nhiu siro th tng
mi thm cho sn phm th cng mu s tng ln.
5. Ti liu tham kho
- Gio trnh thc hnh cng ngh sn xut ung, Trng DHCN tp HCM.
- TCVN 7044:2002: ru mi, quy nh k thut
http://vi.wikipedia.org/wiki/Ax%C3%ADt_citric
http://vi.wikipedia.org/wiki/%C3%8Atanol

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Bo Co: Thc Hnh CNSX Ung GVHD: Th.

S Trn Th Mai Anh

Vin: Cng Ngh Thc Phm & Sinh Hc

Mn thc hnh: CNSX Ung

Cn, Ru, Bia,

TP.H Ch Minh,ngy 18 thng10 nm 2010

SVTH: Nhm 3- T 5 http://www.ebook.edu.vn Trang 1

Danh Sch Sinh Vin

Nguyn Th Thu Tho 07713321

Tiu Th Kim Phc 07705991

H Th Thu Nguyt 07707801

Phng Th Hunh Nh 07702831

SVTH: Nhm 3- T 5 http://www.ebook.edu.vn Trang 2

Nhn Xt Ca Gio Vin

SVTH: Nhm 3- T 5 http://www.ebook.edu.vn Trang 3

Nhn Xt xa gio vin ................................................................................... 3

Bi 1: Ru Truyn thng ............................................................. ................. 5

Bi 2: Sn Xut Ru chng ct theo phng php EnZyme ...... ................. 18

Bi 3: Xc nh ru ca dch gim ......................................... ................. 26

Bi 4: sn Xut nc trch ly ......................................................... ................. 28

Bi 5: Nu mi trng dinh dng nm men ................................ ................. 37

Bi 6: Sn Xut Nc gii Kht Ln Men ..................................... ................. 40

Bi 7-8: Cng ngh sn Xut Bia .................................................. ................. 48

Bi 9: Sn Xut nc gii kht pha ch ......................................... ................. 75

SVTH: Nhm 3- T 5 http://www.ebook.edu.vn Trang 4

Bi1: SN XUT RU THEO PHNG

Ru l mt loi ung c lch s hng

1.1.1.S lc v bnh men

Bnh men l hn hp VSV c s tc ng tng h trong qu trnh ln

SVTH: Nhm 3- T 5 http://www.ebook.edu.vn Trang 5

nc ta, mi vng u c cc bi thuc lm men khc nhau to nn nhiu

1.1.2.H VSV c trong bnh men

Trong bnh men c 100 300 triu t bo VSV/gr.

Nm mc: Mucor sp, Rhizopus sp, Aspergillus ozyzae, Asp. niger, A.

Thng c mu vng khi gi nn cn

Pht trin trong khong nhit rt

rng (15-40oC), nhit ti u l 30-32oC.

Kh nng sinh enzyme rt mnh, trong ch yu l cc loi enzyme

Khi mi pht trin, si nm mu trng, sau

SVTH: Nhm 3- T 5 http://www.ebook.edu.vn Trang 6

T mt si u tin, chng phn nhnh to ra 2-4 nhnh si nh. T cc

Nm si ny c kh nng to ra rt nhiu enzyme khc nhau nh:

Penicillium sp (Nm chi)

B phn mang bo t c dng phn nhnh hnh chi.

Cung c th phn nhnh

C kh nng sinh cellulase.

Mucor c h si hnh ng,

SVTH: Nhm 3- T 5 http://www.ebook.edu.vn Trang 7

Mucor mc cc ht, thc n gia sc, thc phm b m to thnh mt

Kh nng sinh enzyme protease, amilase....

Chng c dng trong sn xut axit hu c, ru v cc ch phm

Mu trng xm, r gi mu vng, bc bo t hnh cu, bo t kn, phn

Phn b rng: t, ng cc, rau qu.

Kh nng sinh enzyme protease, amilase.

L loi nm men rt giu amylase v

C tnh cht tng t nh Sac. cerevisiae.

Sinh sn dinh dng bng ny chi.

5, nhit thch hp cho enzyme ny hot ng l 50oC.

SVTH: Nhm 3- T 5 http://www.ebook.edu.vn Trang 8

L loi nm men ln men ni, k kh khng bt buc. Sinh sn theo kiu ny

Trong iu kin c oxy, pht trin sinh khi.

Trong iu kin khng c oxy,chuyn ng thnh ru.

C kh nng ln men nhiu loi ng khc nhau (glucose, saccharose,