Professional Documents
Culture Documents
BO CO RN NGH
NH MY BIA VINAKEN
Lp: DH07BQ
Nin kha: 2007 2011
Thng 8-2010
ii
LI CM N
Chng em xin chn thnh cm n, Ban Ch Nhim khoa Cng Ngh Thc Phm
trng i Hc Nng Lm TP.HCM, cng ton th thy c truyn t nhng kin thc
c bn gip chng em c hiu bit mt cch tng qut nht v dy chuyn sn xut cng
nghp thc t.
Xin chn thnh cm n Ban Gim c Cng Ty Bia VINAKEN cng ton th anh
ch, c ch trong cng ty to iu kin v gip nhm chng em trong sut thi gian
rn ngh ti y.
Tp. H Ch Minh, ngy 05 thng 08 nm 2010
Nhm thc hin
LI M U
c s ng ca Ban Ch Nhim khoa Cng Ngh Thc Phm trng i Hc
Nng Lm TP.HCM, chng em c tham gia mt kha thc tp gio trnh ti nh my
bia VINAKEN (x B im, huyn Hc Mn, thnh ph H Ch Minh) t ngy
05/07/2010 n ngy 18/07/2010. Trong thi gian thc tp ti nh my chng em tin
hnh tm hiu:
- Tng quan v nh my bia VINAKEN.
- Nguyn liu v quy trnh sn xut bia:
+ Nguyn liu dng trong sn xut bia
+ Quy trnh sn xut bia.
- My thit b trong qu trnh sn xut bia.
Do kin thc v kinh nghim cn hn ch nn bi bo co ca chng em cn nhiu thiu
st, knh mong c s nh gi, gp ca qu thy c.
ii
MC LC
Trang
LI CM N................................................................................................................. i
LI M U................................................................................................................ ii
MC LC.....................................................................................................................iii
Trang.......................................................................................................................... iii
DANH SCH CC BNG...............................................................................................vi
Chng 1..................................................................................................................... 1
TNG QUAN V NH MY BIA VINAKEN......................................................................1
Lch s hnh thnh v pht trin..................................................................................4
3. C cu t chc........................................................................................................4
4. Th trng v chng loi bia....................................................................................5
5. An ton lao ng v phng chy cha chy............................................................7
Chng 2..................................................................................................................... 9
NGUYN VT LIU V QUY TRNH SN XUT...............................................................9
I. Nguyn liu dng trong sn xut bia.......................................................................9
1. Nc........................................................................................................................9
Malt...........................................................................................................................10
4. Nm men bia.........................................................................................................18
5. Th liu.................................................................................................................20
6. Cc Enzyme...........................................................................................................20
7. Cc cht ph gia...................................................................................................21
II. Quy trnh sn xut bia:..........................................................................................22
Quy trnh cng ngh..................................................................................................22
2. Thuyt minh quy trnh...........................................................................................24
2.1. Nghin malt, nghin go....................................................................................24
iii
iv
Kin ngh...................................................................................................................46
TI LIU THAM KHO.................................................................................................46
10
13
14
15
16
18
20
vi
Chng 1
TNG QUAN V NH MY BIA VINAKEN
1.
V tr ca nh my
Nh my c t ti a ch: 32/28 F, p Tin Ln - X B im - Huyn Hc Mn Thnh ph H Ch Minh, ti khu cng nghip Vnh Lc B vi din tch mt bng khong
5000 m2. Nh my nm gn quc l 1A thun tin cho vic vn chuyn hng ha, tiu th
sn phm v cch xa khu dn c nn khng nh hng n sinh hot.
T: (08).3 425 4519.
Fax: (08).3 425 4520.
Email: vinaken@hcm.fpt.vn
Tr s chnh: 554 - Cng Ha - P.13 - Qun Tn Bnh thnh ph H Ch Minh
T: (08).3810 4192.
Fax: (08).3810 045
S nh my:
Phng bo v
Cng chnh
Nh
xe
Khu vc vn phng
Khu cc ket bia
khng
Khu v
sinh chai
Thanh trng
bia
Khu chit bia
chai, ng
np
Khu
dn
nhn,
ng
thng
n
g
n
g
Phng KCS
My lc
trong bia
canno
Xng
chit
bia
chai
pet
Xng nu bia
Kho
cha
nguy
n liu
v cc
bock
cha
bia hi
Xng xay
nghin
Khu vc tng
tr v chit bia
hi
Cng
L hi
Kho
vt
t
H thng
Khu vc
x l nc
x b
WC
sn
hm
xut 3
Hnh 2. S mt bng nh my
H thng
x l nc
thi ca
nh my
B an gi m
P h n g t i c h n h
Hnh 3. S c cu t chc nh my
K to n
Th q u
4
P h n g k th u
b. Sn phm :
Bia hi, bia chai PET Vinaken, bia chai Smiler, bia chai Bigken, bia vng, bia en,
bia lon Bigken.
Bng 1 : Mt s sn phm ca nh my bia
Tn sn phm
Quy cch
Gi tin( ng/lt)
Bia vng
Bock 30 lt hoc 50 lt
17000
Bia en
Bock 30 lt hoc 50 lt
19000
Bia lon
Lon 50 lt
50000
Bia ti
4000
(Ngun t Cng ty)
Bia hi ng chai
Bia hi
Chng 2
NGUYN VT LIU V QUY TRNH SN XUT
I. Nguyn liu dng trong sn xut bia
1. Nc
Nc l ngun nguyn liu chnh khng th thay th trong cng ngh sn xut bia
(nc chim 80 - 90% trng lng bia thnh phm), nc c mt trong sut qu trnh sn
xut bia. Thnh phn ha hc v cht lng ca nc nh hng trc tip n qu trnh
sn xut bia v c bit nh hng rt ln n c im, tnh cht, cht lng ca bia
thnh phm. Lng nc s dng trong sn xut bia rt ng k ngoi vic dng cho nu,
cn dng cho cc cng on khc nh lm ngui dch ng, lm mt my lnh cung cp
cho ni hi, v sinh thit b, ra chai, nh xng(Nguyn Thng Minh Tun, 2002).
Cht lng ca nc c quyt nh bi cc ch tiu: cng, pH, hm lng cht
rn v cc ch tiu sinh hc. Trong cc ch tiu ny, ch tiu v cng c quan tm
nhiu nht v n nh hng ln n cht lng bia thnh phm. cng ca nc c
quyt nh bi hm lng Ca++ v Mg++, x l cng ca nc trong sn xut bia l phi
loi cc ion ra khi nc. Nc c dng trong sn xut bia phi l nc mm c t
ion Ca++ v Mg++, pH cng c ngha quan trng i vi nc dng sn xut bia,
nc phi c tnh kim yu t ion Na+, K+, thng thng pH tt nht t 5,8 6 (Lm
Thanh Hin, 2006).
Nc c s dng rt nhiu trong cng ngh sn xut bia: nc dng ngm i
mch sn xut malt, nc dng nu bia, nc dng ra nm men, v sinh thit b,
nh xng. Yu cu quan trng nht i vi cc loi nc ny l phi sch, khng c
cha nhiu tp cht hu c v c bit khng cha vi sinh vt, NH3 v cc mui nitrit
(Nguyn Th Hin, 2003).
Bng 2: Yu cu cht lng nc dng trong sn xut bia
9
Ch tiu
Cm quan
Gii hn
Trong sut, khng mu, khng mi v l
pH
6,5 - 7
cng (oD)
4 - 12 (t nc mm n nc cng trung
bnh)
50
70 - 150
130 - 200
30
Mui Mg (mg/l)
100
Kh NH3
Khng c
Vi sinh vt (t bo/ml)
100
Khng c
(Ngun: theo Nguyn Th Hin, 2003)
Malt
Malt l thut ng dng ch sn phm c ch bin t cc loi ht ng cc (i
mch, tiu mch, thc, ng) ny mm iu kin nhn to v c sy kh n
m nht nh vi nhng iu kin bt buc. Trong malt i mch l nguyn liu chnh
sn xut bia (Hong nh Ha, 2002).
Tuy nhin Vit Nam cha trng c i mch, do phi nhp malt t nc
ngoi (ch yu t chu u) nh Php, c, B, c, an Mch, Malt gi vai tr quyt
nh n cht lng bia thnh phm, l ngun nguyn liu chnh cung cp cc cht ha
tan cho dch ng trc khi ln men.
10
i mch ging gieo trng c tn Latinh l Hordeum sativum jessen, thuc nhm
thc vt c ht (Spermophyta), phn nhm b t (Angiospermae), lp mt l mm
(monocotyledonae), h la m (Graminaceae). i mch c ging 2 hng hay nhiu hng
nhng sn xut bia ch dng ging i mch hai hng Hordeum distichum (Hong
nh Ha, 2002)
Hnh 6: Cy i mch
Malt l loi bn thnh phm rt giu cht dinh dng, cha khong 16 18% cc
cht c phn t lng nh d ha tan, ch yu l cc ng n n gin, dextrin bc
thp, cc acid amin, khong, cc vitamin, c bit l cc h enzyme phong ph nh
protease, amylase. Cc enzyme ny s l ng lc ch yu phn tch cc hp cht cao
phn t, protein v glucid trong ni nh ca ht thnh cc sn phm c phn t nh ha
tan bn vng vo nc to thnh cht chit ca dung dch ng.
Hm lng (%)
Tinh bt
58
Pentozan ha tan
Cellulose
Saccharose
ng kh
10
Protid ha tan
Cht bo
2,5
Cht tro
2,5
(Ngun: theo Lm Thanh Hin, 2006)
12
c im, hm lng
Mu ht malt
Vng sng, ng mt
Mi
Thm c trng
Ngt nh
Hnh dng
To trn, u ht
0,1
Ht gy (%)
0,5
28 38
Ht c bt xp (%)
>98
<1
<1
13
Yu cu
76 - 81,7%
<5%
Thi gian ng ha
<15 pht
mu ca nc nha
0,18 - 0,3%
Amylase
280 330 WK
11,5%
Cht kh
5 - 8%
pH
5,5 6,5
Poliphenol
5 - 8%
(Ngun: theo Bi i, 2003)
3. Hoa houblon
14
Hm lng (%)
m hoa kh
10 12%
19% (12 21%)
Cht ng
- v acid ng (humulong C21H30O5,
lupulong C26H38O4)
- Nha ng
Tanin (C25H24O13)
4% (2,5 6%)
0,5%
Protein
Khong
8% (5 8%)
Cenlulose
26 28%
(Ngun: theo Lm Thanh Hin, 2006)
15
Hoa bia c cc hiu ng khng sinh gip cho hot ng ca men bia tt hn trc
Vic s dng hoa bia gip cho vic duy tr thi gian gi bt lu hn.
Cc dng hoa houblon c dng trong sn xut bia:
Trong cng ngh sn xut bia ngi ta c th s dng hoa houblon dng hoa
ti, hoa kh hay hoa kh nghin p thnh vin hoc cao hoa (chit cc cht ha tan sau
c c) (Bi i, 2003). Ty thuc vo cc nh my sn xut v phng php bo qun
m la chn ch phm ca hoa houblon cho ph hp.
Dng hoa cnh kh l dng sy kh c m < 13. Dng hoa houblon ht, vin
l dng hoa kh c nghin mn, em p ( - axit chim khong 8%). Dng hoa cao
trch ly l hn hp cc cht ng c chit tch t hoa v em c c li ( - axit chim
hn 50%).
u im khi dng ch phm thay hoa ti:
Ch s
Loi 1
Loi 2
Loi 3
Vng xanh n
Mu hoa
Mu ht lupulin
Mi
Cnh hoa
Thm, khng c
trng
mi tp cht khc
Hi nng
Cnh c th b rch
To u, chc,
Vng sm
khng rch
chm c ph
c ph
1,75
Khng
<1
<5
> 15
> 12
> 10
% m
< 13
< 13
< 13
% tro
10
11
12
(Ngun: theo Bi i, 2003)
17
4. Nm men bia
Nm men dng ln men cc cht v c trong dch nha. Nm men l loi vi sinh
vt h hp ym kh ty tin ngha l trong iu kin c hay khng c oxi chng u c th
sng c.
Nm men s dng ln men bia thuc loi n bo chng Saccharomyces. t
lu, trong ngnh sn xut bia, cc ging nm men c chia thnh 2 nhm:
* Nhm nm men ni thuc loi Saccharomyces cerevisiae vi cc c tnh:
-
Nhit ln men: 10 25 oC .
Sn phm l bia en
Nhit ln men: 0 10 oC .
18
Tnh cht cn t
T l t bo cht
<10%
10 20 triu t bo
Nm men phi thun khit tuyt i khng c
t bo l, khng thoi ha, c nhiu t bo ny
chi
Mu sc nm men
Mt ln men
Vng sng
Ln men 75% gucid c trong dch ng
19
5. Th liu
Trong sn xut bia vic dng th liu thay cho malt ty thuc vo iu kin ch
quan v khch quan, c th nhm mc ch h gi thnh sn phm, to ra cc sn phm
bia c mc cht lng khc nhau hoc ci thin mt vi tnh cht ca sn phm theo n
t hng ca ngi tiu dng. Th liu phi di do ngun glucid m t di tc dng
ca enzyme trong malt, glucid ca th liu s chuyn ha thnh ng ha tan. V vy
cc loi ng cc c chn lm th liu trong sn xut bia v lng th liu ti a l 50%
ch khng th thay th hon ton malt.
Khi s dng th liu cht lng ca th liu s nh hng trc tip n cht lng
bia (mu sc, mi v). V vy phi quan tm n thnh phn ha hc ca th liu. Hin
nay cc nh my bia nc ta thng s dng th liu l go do go c nhng u im
sau:
-
tt, c th t 90% cht kh. Thc t v thc nghim cho ta thy c th thay th go
cho malt n 50% (nu malt c hot tnh enzyme tt).
6. Cc Enzyme
Trong ht i mch, ton b h thng enzyme ny trng thi lin kt, hu nh khng
hot ng. Nhng khi chuyn qua giai on m mm th hot tnh chung ca h enzyme
protease tng nhanh.
- Proteinase: s tn cng ln cc phn t protein nguyn thy to ra cc sn phm trung
gian nh: pepton, peptit, polypeptit, vi pHopt = 5.1, topt = 50 550C.
- Peptidase: n s phn ct cc peptit c sn trong ht i mch v nhng peptit trong malt
do proteinase phn gii to thnh cc acid amin trong ht malt, vi pHopt = 7.3 7.9,
topt = 40 450C.
- Amidase: chng s tn cng cc mui amit hnh thnh NH3 v acid amin, gp phn
lm thay i tnh cht v hm lng ca protein trong ht malt, cc enzyme amidase c
pHopt = 7.3 8.0, topt = 45 500C.
21
Cc ha cht a vo ngn chn qu trnh oxy ha nhng thnh phn trong bia
22
G
o
Ma
lt
Nghin
Nc
x
l
Nghin
Phi trn
Nc
x
l
Phi trn
Nu malt
Nu go
Nc
m
ng ha
B
Lc b, thu
dch ng
Hoa
houblon
Lng trong,
lm ngui
Lm lnh
nhanh
Men
Ging
Ln men
chnh
Nhn ging
Thu hi CO2
X
l
CO
Nc ra b
Houblon ha
Cn
Ti s
dng nm
men
Ra b
Thu hi
nm men
B men
Ln men ph
Bo ha CO2
Lc trong bia
Cn
Chai
Bo ha CO2
Chit
bock
Bia
hi
Chic bock
Ra
chai
Chit chai
Thanh trng
ng np
Bia
23
chai
S quy trnh cng ngh sn xut bia
Bia
ti
B
hm
2002).
Cc enzyme xc tc sinh hc ni chung v enzyme amylase ni ring, hiu qu hot ng
ca chng ph thuc hon ton vo nhit , pH v mt s yu t khc ca mi trng.
Mt s bin i xy ra trong qu trnh nu nh sau:
Tinh bt di tc dng ca enzyme - amylase b thy phn thnh dextrin, sau
Nu malt
Hi cho
Nhit (0C)
Nu go
120
Malt lt
Nu malt
100 - 20 min
100
5 min
83 - 15 min
80
20 min
5 min
20 min
72 - 20 min
64 - 40 min
60
15 min
52 - 20'
76 - 5 min
72 - 30 min
5'
15'
10'
15 min
40
32
32 -10'
20
0
0
50
100
150
200
27
250
Thi gian (pht)
28
Trch ly cht ng, tinh du thm, polyphenol, cc hp cht cha nit v cc thnh
Thanh trng dch ng, gp phn tiu dit vi sinh vt cho dch ng trc khi ln
men.
-
houblon ha. Tng thi gian houblon ha l 75 pht, bao gm 70 pht un si v 5 pht
cp houblon ln 2.
2.5. Lng trong v lm lnh nhanh
Dch ng sau khi un si vi hoa houblon c cha cc cn dng huyn ph v
cn t hoa houblon. Lng trong dch ng nhm to iu kin cho s kt ta ca cc cn
th v cn lng ca dch nha sau khi houblon ha nhm tch cc cht ny ra khi dch
ng trnh cho bia khi b c.
Lm lnh nhanh h nhit ca dch ng xung nhit thch hp cho qu trnh ln
men, ng thi lm lnh nhanh trnh cc vi sinh vt trong mi trng nhim vo dch
men. Mc khc qu trnh lm lnh nhanh cng to iu kin kt ta cc huyn ph (cc
cht hu c km chu nhit).
Ln men chm: nhit thch hp 5 6 oC.
Ln men ni: nhit thch hp 14 16 oC.
Ngoi ra, sau khi houblon ha, lng oxy trong dch ng b tht thot nn phi b
sung lng oxy 6 8 mg/l bng cch sc khng kh v trng vo dch ng, nhm m
bo cho s sinh trng v pht trin ca nm men trong qu trnh ln men.
2.6. Ln men bia
2.6.1. Nhn ging nm men
Qu trnh nhn men ging nhm chun b lng men ging ban u cn thit.
ng thi hot ha tnh nng ca nm men. S nhn ging nm men c trnh by qua
hnh 2.6.
30
Nm
men
ging
Nhn ging
trong phng
th nghim
Nhn ging
trong phn
xng
Nm
men sn
xut
Hnh 11. S nhn ging nm men
Nh my bia Vinaken s dng chng nm men chm Saccharomyces carlsbergensis,
trong qu trnh nhn ging men nh my s dng dch ng t ni nu lm mi trng
sng cho men ging v tin hnh nhn ging nm men 15 oC. Khi s lng nm men
tng ln ln mi bm sang tank bt u ln men.
2.6.2. Ln men chnh
y l giai on chuyn ho ng v dextrin bc thp thnh ethanol, CO2, cng
cc sn phm ph khc nh ru bc cao, ester, aldehyde, acid hu ct qu trnh trao
i cht ca nm men.
Cc bin i xy ra trong qu trnh ln men nh sau:
31
32
Bia sau khi ln men chnh c gi l bia non, trong thnh phn vn cn li mt lng cht
ha tan khng nhiu, c kh nng ln men. Lng cht ha tan ny s c ln men tip
tc trong qu trnh ln men ph iu kin nhit rt thp, thi gian ko di v thc hin
trong cc thng kn. Bia non c h xung 5 7 oC trong vng 48 gi, sau gim tip
xung 1 2 oC. Thi gian ln men ph, tng tr bia t 3 6 tun (nhanh nht l 6 8 ngy
v cao nht l 9 thng cho bia c bit). Trong qu trnh lm lnh, t bo nm men lng
nhanh xung y tank v c ly ra x l v ti s dng.
2.7. Lc trong bia
Vic lc trong bia l tch khi bia nhng ht nh nh ht tinh bt, nm men,
lm tng thm gi tr cm quan, n nh thnh phn c hc, lm tng thm bn sinh
hc v bn keo ca bia.
Nguyn tc lc:
ca vt liu lc.
hin trong bnh inox y, chu lc, s dng CO2 thu hi. CO2 bo ha tt phi tin
hnh np nhiu ln nhit thp 0 1 oC, mi ln np ti p sut 4 5 kg/cm 2. Qu
trnh np lp i lp li nhiu ln, thi gian np CO2 t 2,5 3 gi.
2.9. Hon thin sn phm
2.9.1. Chit chai
Chai s dng c dung tch 0,5 l hoc 0,33 l hoc ng trong lon. Chai c mu sm
(xanh hoc nu) trnh nh sng lm thay i mu sc v mi v ca bia.
Chai phi ngm ra v c vi phun nc ra s b, nhit ca nc l 50 55
o
C. Chai sau khi ra sch theo bng chuyn i ra v c kim tra sch bng my soi
34
Chng 3
MY THIT B TRONG QU TRNH SN XUT BIA
7. Hn hp bt sau nghin th
8. Bt mn
b. Nguyn l hot ng:
My gm 2 cp trc rulo. Cp trc th nht (3) nghin bt thnh dng tm th. Hn
hp bt nghin ny c phn loi bi sng (5), nhng ht to v v khng lt qua l sng
c vo cp rulo th hai (4) nghin li ln na.
Malt t trc cp liu xung i trc nghin (3) thnh phn hn hp sau khi nghin
ln mt gm: v 30%, tm 50%, bt mn 20%.
Phn bt mn lt qua l sng (5) i ra ngoi theo li (8). Bt v v c tch ra cp trc
th hai, sau khi nghin ln hai thnh phn bt nghin : v 20%, tm 50%, bt mn 30%
My nghin 4 trc 1 sng thng dng trong trng hp malt c nhuyn tt.
Tuy nhin hn ch ln nht ca my ny l cp trc th hai tm ln v v u c
nghin mt ch nh nhau .
2. Thit b nghin go
36
37
3. Ni nu
8. ngng hi
2. hp gim tc
9. van ui khng kh
10. p k
4. bm dch
5. van hi
12. nhit k
6. van ngng
13. k nhit
7. ng phn phi hi
b. Nguyn l hot ng
38
39
4. Thng lc
2. n
3. Cip
12. Bm
4. Vi phun nc ra
5. Lp bo n
14. ng cp dch
6. Ca x b
17. thit b
40
a. Cu to:
1. o hi
6. ca quan st
7. p k hi
3. cnh khuy
8. ng ng dn dch vo ni
4. hp gim tc
9. ng dn hi
5. ng thot hi
10. hi ngng
42
7- ng thy
2- np trn
8- bo n
3- loi b nc ngng
9- y nghin 1%
4- CIP
5- n
11-ng dch vo
6- Ca quan st ra vo
12-ng dch ra
b. Nguyn tc lm vic:
Huyn ph (dch nha) c bm vo thng theo phng tip tin vo ca s (7) ti
cao thng. Khi cch thng khong 0.4-0.5m ng ng t ngt tht li, vn tc
dng chy tng mnh, dng chy vn tc ln v lin tc to nn chuyn ng xoy ca
khi dch trong thng wirl pool cc ht l lng, b hoa chu tc dng ng thi ca lc ly
tm, lc ma st gia cht lng vi y v thnh bnh, chuyn ng xoy men theo thnh
y thng, kt qu s lm chng lng t vo tm y thng. Sau khong 90 pht phn ly
trong iu kin cng bc hi cao, nhit khi dch s t khong 100oC gim cn
khong 900C, thng qua ng ng t cao hn y s (2) v (3) ta thu c dch trong
gi l dch ng un hoa (boiled wort), cn lng c tho ra ngoi qua ca s (1).
Sau khi lng xong, tin hnh bm.
7. My lc bia
Sau khi tng tr Bia t n trong nht nh, tuy vy vn cn nhiu nm men
di dng cc t bo phn tn, cc ht keo protein, cc cht ca hoa houblon, cc ht rn
c hc... Do tng bn v tng gi tr cm quan th Bia phi c lm trong. C
hai cch lm trong Bia l lc hoc ly tm. y cng ty s dng phng php lc, c
th lc a hoc lc bng my lc khung bn. My lc a ch s dng khi cn lc mt lc
nhiu m, nn thng thng th lc bng my lc khung bn vi bt tr lc l Diatomit
(cng sut lc l 5000-6000 lt/h).
43
8. Lm lnh nhanh
cht lng vng ra ngoi khi rt vi tc ln. Vi thit k nh vy, tng thi gian
nng h van v rt liu ch mt t 2-3 giy. Khi chai t c mc quy nh c bng ti
vn chuyn n v tr ng nt. Khu ng nt bao gm c cu cp np chai v ng nt.
C cu ng c th l xi lanh thy kh (vi nt dp) hoc m t (vi nt vn), c cu cp
np chai c th di dng gi sn trn bng ti hoc kt hp vi c cu dp.
Sau l khu dn nhn, y c th coi l khu n gin nht trong h thng ng
chai. C cu bi keo dnh c gn ngay trn bng ti v b tr tip tuyn sao cho t vo
mt chai, ngoi chuyn ng thng trn bng ti, chai cn chuyn ng quay trn do lc t
ca c cu bi keo. Tng t vi c cu cp nhn, chai sau khi bi keo, quay trn, cun
bng giy nhn 1 vng quanh chai.
Khu cui cng l kim tra v ng gi sn phm. khu kim tra bao gm mt lot cc
cm bin kim tra cht lng sn phm( nh mc, ng nt dn nhn t yu
cu) sau khi kim tra s qua c cu phn loi, 1 tay gt s loi b chai sang mt bng
ti khc. Cc chai t tiu chun s qua khu ng gi, chai c xp thnh khi nh cc
tay my gt v nng h.
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Kin ngh
Sau thi gian rn ngh, tm hiu ti nh my chng em c mt s kin ngh nh sau :
Nh my nn trang b bo h an ton lao ng cho cng nhn hn na v trang b thm h
thng lm mt trong khu vc sn xut. Cng ty cn quan tm nhiu n ch u i cho
cng nhn.
Nh my cn ch trng hn na vic kim tra cht lng u vo, nht l malt v go;
nh k bo tr my mc trnh xy ra tnh trng h hng khi ch bin. c bit cng ty
cn m rng thm th trng tiu th ni a.
1. Bi i, 2003. Cng ngh ln men ng dng trong cng ngh thc phm. Nh xut
v K Thut H Ni.
3. Lm Thanh Hin, 2006. Bi ging cng ngh nc gii kht ln men. Trng i
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5. Nguyn Th Hin, 2005. Khoa hc - cng ngh malt v bia. Nh xut bn Khoa
Hc v K Thut H Ni.
6. Ti liu ca nh my VINAKEN.
7. http://www.nganhanh.com
8. http://vi.wikipedia.org/wiki/Bia_(%C4%91%E1%BB%93_u%E1%BB%91ng)
9. http://bigmanbeer.vn/component/banners/click/2 .html
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