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MC LC Li m u.................................................................................................................... Chng 1. Gii thiu v nh my VBL Nng.................................................. 1.1. 1.2. 1.3. 1.4. 1.5. 2.1. 2.2. 2.3. 2.4. 2.5. 3.1. Lch s thnh lp nh my........................................................................... S hnh chnh.......................................................................................... Mt bng tng th........................................................................................ Cc tiu chun v ISO.................................................................................. Cc ni quy trong nh my.......................................................................... Malt i mch............................................................................................... Hoa houblon................................................................................................. Nc............................................................................................................. Nm men...................................................................................................... Nguyn liu thay th v cc nguyn liu ph khc...................................... Qu trnh sn xut dch ng.....................................................................

Chng 2. Nguyn liu sn xut bia......................................................................

Chng 3. Cng ngh sn xut bia........................................................................ 3.1.1. S cng ngh..................................................................................... 3.1.2. Nghin malt, go.................................................................................... 3.1.3. Qu trnh ng ha ( nu).................................................................... 3.1.4. Qu trnh lc dch ng........................................................................ 3.1.5. Qu trnh houblon ha............................................................................ 3.1.6. Qu trnh lng trong................................................................................ 3.1.7. Lm lnh dch ng.............................................................................. 3.2. Qu trnh ln men bia................................................................................... 3.2.1. Mc ch................................................................................................. 3.2.2. S cng ngh..................................................................................... 3.2.3. Ln men chnh........................................................................................ 3.2.4. Ln men ph v tng tr bia non............................................................ 3.3. Lc trong v bo ha CO2............................................................................

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3.3.1. Lc trong................................................................................................ 3.3.2. Bo ha CO2........................................................................................... 3.4. Qu trnh chit bia v hon thin sn phm................................................. 3.4.1. S cng ngh..................................................................................... 3.4.2. Ra chai.................................................................................................. 3.4.3. My chit bia.......................................................................................... 3.4.4. Dp nt chai............................................................................................ 3.4.5. Thanh trng............................................................................................ 3.4.6. Dn nhn, in code vo chai..................................................................... Kt lun.........................................................................................................................

LI M U

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Bia l loi nc gii kht c truyn thng lu i, l thc ung c cn thp, giu dinh dng. Ngoi vic cung cp mt lng calori kh ln, trong bia cn cha mt h enzym kh phong ph, c bit l nhm enzym kch thch tiu ha amylaza. c sn xut t cc loi nguyn liu chnh l malt i mch, hoa houblon, nc v men to cho bia c mt hng v c bit khc hon ton vi cc loi nc gii kht c gas khc. Bia c mt hng thm c trng, v ng du, lp bt trng mn, vi hm lng CO2 kh cao gip c th gii kht mt cch trit . Ung mt lng bia thch hp s rt c li cho sc khe, n cm ngon, d tiu ha v gim c s mt mi sau ngy lm vic vt v. Chnh v vy m cch y 6000 nm con ngi tm ra cch lm bia v n cui th k 19, nh khoa hc ngi Php, Pasteur khch l cc nh nu bia dng men thun chng ln men bia. Cho n ngy nay ngnh sn xut bia trn th gii c mt din mo mi, lng bia sn xut ngy cng tng theo nhu cu ca con ngi. Ngnh bia Vit Nam cng pht trin khng ngng v to c mt v th mi. Trong t thc tp cng nhn ny em c tham quan v tm hiu nh my bia VBL Nng. Qua gip em hiu su hn nhng kin thc hc trn nh trng ng thi bit thm nhng iu mi ngoi thc t sn xut. Bi bo co ny l tng hp li quy trnh sn xut bia nh my VBL Nng vi hai loi sn phm l bia Larue v Larue export.

Sinh vin thc hin Nguyn Th Giang

Chng 1 GII THIU V NH MY VBL NNG 1.1. Lch s thnh lp nh my

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VBL c thnh lp nm 1991, vi cng sut l 50 triu lt/ nm, n nay cng sut c tng ln hn 150 triu lt/ nm, tng s vn u t trn 100 triu USD. VBL vinh d tr thnh nh my bia u tin ti Vit Nam c nhn chng ch H thng Qun l cht lng ISO 9002: 1994 v l nh my bia u tin trn th gii c cng nhn t tiu chun Qun l Cht lng ISO 9001: 2000. Gn y nht, VBL vinh d n nhn chng ch ISO 22000:2005 v An ton thc phm v ISO 14001:2004 v qun l mi trng. Nhng thng hiu bia ni ting u c sn xut ti y nh Heineken, Tiger, Bivina, Amber v mi y l bia Coors Light, sn xut theo cng ngh ca Hoa K. Tt c cc thng hiu trn u c ngi tiu dng th gii v Vit Nam a chung. Thng 4/2007, cng ty lin doanh nh my bia Vit Nam VBL k kt mua li 2 nh my bia Fosters Nng v Fosters Tin Giang t tp on Asia Pacific Breweries (APB, tr s ti Singapo) t hnh thnh nn cng ty bia VBL Nng.VBL Nng l mt trong bn nh my VBL Vit Nam, hin nay hot ng vi cng sut 45 triu lt/ nm v chun b tng cng sut ln 80 triu lt/ nm. VBL Nng l ngun cung cp bia cho thnh ph Nng v cc vng ln cn vi sn phm kh ni ting l bia larue, ngoi ra nh my cn sn xut loi bia larue export xut khu.

1.2.

S hnh chnh

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General Manager Larry lee

HR Executive Luu Thi Hong Trang

Production Manager Ha Ngoc Khoi PRTL - Brewing Phan Duy Hanh Technological - TL Ng Thi Minh Loan Engineering - TL Ton That Thuan Packaging - TL Truong Son Phu

Chief Account Nguyen Thanh Phuc

Purchasing Executive Vo Thi Ngoc Van

1.3. Mt bng tng th ( nh km): 1.4. Cc tiu chun v ISO ISO l ch vit tt ca International Stander Orgaization, l mt t chc quc t a ra mt chun mc cho tt c mi lnh vc, cho cc nc mun giao lu thng mi phi tun theo, t chc ny ra i Thy S. VBL Nng cc h thng ISO v qun l cht lng, v mi trng v an ton thc phm. 1.4.1. ISO 9001:2008 L h thng tiu chun v cht lng sn phm. Nh trnh by trn VBL vinh d tr thnh nh my bia u tin ti Vit Nam c nhn chng ch H thng Qun l cht lng ISO 9002: 1994 v l nh my bia u tin trn th gii c cng nhn t tiu chun Qun l Cht lng ISO 9001: 2000. V hin nay nh my ang thc hin h thng qun l cht lng ISO 9001-2008. 1.4.2. ISO 14001:2004

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L h thng qun l v bo v mi trng. Gn y VBL vinh d n nhn chng ch ISO 14001:2004 v qun l mi trng. Khng ch ch trng u t vo vic sn xut sn phm, VBL lun t cng tc bo v mi trng ln hng u. VBL u t trn 3 triu USD cho h thng x l nc thi t tiu chun quc t u tin ti Vit Nam, vi cng sut x l 1,5 triu HL nc mi nm, x l ton b nc thi ca nh my, t nc thi cng nghip n nc thi sinh hot bng cc phng php x l ym kh (anaerobic) v hiu kh (aerobic). Trong qu trnh x l, cc loi cht thi rn nh mnh thy tinh, giy, rc... c tch ring x l. Giy v thy tinh c ti ch nhm gim thiu ti a vic gy nhim mi trng. cui h thng x l nc thi, VBL xy dng 01 h nui hng ngn con c diu hng v c chp minh chng cho s hon ho ca cht lng nc sau khi x l. Ngoi ra, nh my cn s dng h thng lm lnh hon ton khng gy tc hi mi trng. Nh c cc bin php bo v mi trng tch cc nn VBL lun lun t cc thng s v mi trng. Kt qu kim tra hng nm ca B Y t cho thy, kh thi cng nghip ca VBL u t cc ch tiu quy nh. 1.4.3. ISO 22000:2005 y l h thng qun l an ton thc phm. Bn cnh vic qun l cht lng th an ton thc phm cng c nh my ch trng ln hng u. Gn y nh my cng vinh d nhn c chng ch ISO 22000:2005 v an ton thc phm. 1.5. Cc ni quy trong nh my 1. Khi n cng ty phi qua phng bo v xut trnh CMND hoc giy t tu thn khc nhn th eo ri mi vo cng ty v tr th khi ra khi cng ty. Th phi eo trn o vo pha ngc tri mt cch ngay ngn. 2. Phi ng k tt c cc loi dng c thi cng, trang thit b, vt t vo giy tm nhp hoc s tm nhp ti phng bo v ri mi c mang vo cng ty thi cng. 3. Tuyt i khng c mi ru, bia khi vo cng ty lm vic, khng trn, khng mc qun i, khng mc vng, khng ng trong nh my.

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4. Ngi b nghin ma tu hoc tr em di 18 tui khng c php vo lm vic ti cng ty. 5. Lm vic ng khu vc quy nh hoc khu vc ng k, khng t i n khu vc khc. 6. Phi ng k thi gian lm vic ti cng ty v thi gian lm vic trong ngy ti phng Bo v. 7. Khi cn lm vic ngoi gi hnh chnh (sau 17h) phi c giy ng k lm vic ngoi gi (gim c sn xut s quyt nh) ri gi giy ng k cho phng bo v. 8. Khng c t s dng cc trang thit b, dng c, vt t ca nh my khi cha c php ca Trng b phn ti khu vc . 9. dng c nhn, trang thit b, vt t thi cng xong mi ngy phi c ct ni an ton, ng ni quy nh ban u, khng ba bi v cui ngy phi v sinh sch s khu vc lm vic. 10. Khng ht thuc ti ni lm vic, ch c php ht thuc ti nhng khu vc dnh ring trong khung mu xanh m v c t bng khu vc cho php ht thuc. 11. Phi mang giy bo h v m cng khi lm vic. 12. Khi s dng ho cht phi mang gng tay chng ho cht trc khi tip xc vi ho cht, mang khu trang v trang b mt n phng hi c khi cng vic phi tip xc vi ho cht nguy him dng hi. 13. Phi trang b knh bo h khi lm vic vi thit b gia cng c kh v knh che bo h i vi khi ct hn. 14. Khng oc php n ung trong cng ty v nc ung t trang b, khng c php vo cc xng ly nc. 15. i v sinh ng ni quy nh. 16. Khng c php u ni vo dy dn, thit b in, tr th in ca cng ty. 17. Phi c ngi gim st chu trch nhim truc khi thc hin cng vic.

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18. Khng c php cc loi du nhn, sn, dung mi v ho cht vo cng rnh. 19. Xe c php vo cng ty phi c giy php li xe v m bo khng r r du nht, khng c ra xe trong cng ty v khi c nhu cu sa cha do h hng t xut phi bo ph trch an ton c hng dn c th. 20. Cc i tc v xe u li qua m ti cng ty phi xin php v c s ng ca Ban gim c. 21. Tc li xe trong nh my khng c vt qu 10km/h, cc ch r, ng khut khng c vt qu 3km/h, s dng ci hp l, u xe theo ch dn ca bo v. 22. Phi xin giy cho php lm vic i vi cc cng vic sau: a. Lm vic cao trn 2m. b. Lm vic ti cc khu vc nng (hn ct cc kho, xng,). c. Lm vic ti cc khu vc khng gian hn ch (bn, b, tank,) 23. Phi tun th cc bng bo an ton ca nh my. 24. Trng hp c ho hon, tm cch thng bo ngay vi ngi c trch nhim ca cng ty ti khu vc hoc in thoi s ni b 105,136. 25. Trng hp khn cp, khi c bo ng s tn (3 ting kng lin tip nhau), tm ng ngn nht tp trung ng ni quy nh ti khu vc sn sau phng bo v v phi tun theo s hng dn, sp xp ca nhng ngi c trch nhim. 26. Tt c cc tai nn, bnh tt nu xy ra phi bo ngay vi ph trch an ton mi trng v lao ng.

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Chng 2 NGUYN LIU SN XUT BIA 2.1. Malt i mch Malt l ht ha tho ny mm trong iu kin nhit v m nhn to xc nh, qu trnh gi l qu trnh malt, mc ch ca qu trnh ny l tch ly mt lng ln cc emzym trong ht, ch yu l amylaza.

Hnh 2.1. Malt

Hnh 2.2. i mch

Malt i mch va l nguyn liu va l tc nhn ng ho. Malt cha cht dinh dng ln, c hm lng protein thch hp. V vy malt sn xut bia phi sch, c mi thm c trng ca malt, c v ngt v c mu vng sng u, kch thc malt phi ng u. Nh my VBL Qung Nam nhp malt t c v malt c bo qun nhit thng vi m khong 4-5%, trch ly ca malt phi t t 75-80%. 2.2. Hoa houblon Hoa houblon l nguyn liu khng th thiu trong sn xut bia v hin nay cha mt loi nguyn liu no c th thay th c. Hoa houblon lm cho bia c v ng du, hng thm rt c trng, lm tng kh nng to v gi bt, lm tng bn keo v n nh thnh phn sinh hc ca sn phm. Thnh phn ha hc ca hoa gm nhiu cht khc nhau, nhng cht c gi tr cho bia l nha houblon, cc cht tanin v tinh du.

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Trong nh my s dng cc sn phm ng phn ha t hoa, mt mt l v tnh kinh t hn na nc ta khng th trng loi hoa ny do nu nhp hoa nguyn cnh s khng bo qun c. Dng hoa m nh my dng l hoa vin v cao hoa ( hops IKE). Hops IKE l l loi houblon c ng phn ha, dng loi ny c th tng hm lng alpha-acid, thi gian un c th c rt ngn v nng lng gim, t to cn nng. 2.3. Nc Nc l mt nguyn liu quan trng trong cng ngh sn xut bia, nc cha khong 90% trong bia. Nc c s dng vi rt nhiu mc ch nh: nu nguyn liu, lm ngui, cp cho l hi, thanh trng, v sinhBi vy lng nc trong nh my bia cn s dng rt nhiu v cn phi c x l v n nh hng trc tip n cht lng ca bia, nc dng nu bia i hi c y cc tiu chun ca nc ung.

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Nh my s dng nc ca ging khoan, c khong 5 ci ging, mi ging c chiu su t 90-130m. Quy trnh x l nc ca nh my: Ging C gp ( cha nc) Clorine Kh st Tank cha Lc ct ( 5 thng lc ct, chy song song) Bn cha 300 m3 Lc than ( 4 ci) Bn nc cng ngh L hi Thuyt minh quy trnh: Nc t cc ging c bm vo cc c gp v cho vo thp kh st. Nguyn tc lm vic ca thp ny l pha trn thp c gn cc qut gi cung cp O2 ( c cung cp bi clorine c thnh phn l Ca(ClO)2 ) cho nc trong thp. Mc ch ca vic cung cp O2 l kh ion Fe2+ thnh ion Fe3+. Sau Fe3+ thu phn thnh Fe(OH)3 t tan, lng li. Nh my c 2 thp kh st khi hot ng song song, c khi hot ng ni tip nhau. T thp kh st, nc c a qua tng cha lng kt ta Fe(OH)3. tng cha c b sung thm clo mc ch kh trng ng thi clo tham gia qu trnh kh Fe2+ thnh Fe3+. Sau khi lng, nc c bm qua bn lc ct Nu bia Chit bia

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tip tc gi li cc kt ta st v cn bn trong nc v lm cho nc trong, tip c bm vo bn cha 300m3. Nc t bn cha ny cung cp cho cn tin, v sinh v h thng cu ha. Nc dng nu bia th em i x l tip. Nc cung cp cho sn xut, nc DAW, nc cho chit v cng ngh th khng th dng trc tip nc t bn cha 300 m3 m phi qua thm h thng lc than v b lm mm. Nc cung cp cho l hi phi qua thm mt b lm mm na. Than hot tnh sau mt thi gian s dng th c hot ho bng nc nng. Nu nc khng c x l tt s c nh hng rt ln ti cht lng ca bia thnh phm. Nc nu bia v ra chai cn phi lm mm v thnh phn ca nc cng c cha Ca2+ v Mg2+ s to cn trong bia v lc ra chai. Ngoi ra cn c nhiu thnh phn khc cng gy nhiu kh khn cho qu trnh nu bia, nh hng xu n mi v v ca bia. 2.4. Nm men Nm men l loi vi sinh vt n bo, c kh nng sng trong mi trng dinh dng c cha ng, nito, photpho v cc cht hu c, v c khc. Chng c th sng trong iu kin hiu kh v ym kh. T bo nm men cha n 80% l nc v c nhiu yu t khc nh C, O, N, H, PNm men c nhiu hnh dng v kch thc khc nhau. Nm men c hai loi chnh l ln men chm v nm men ln men ni. Nh my dng loi nm men ln men chm thuc chng Saccharomyces uvarum cn gi l Saccharomyces cerevisiae c nhit ln men t 8-150C. Trong qu trnh sn xut bia th ton b hot ng ca t bo c kim sot bi mt s nhn t sau: - Cc chng nm men s dng v tnh trng ca chng ti thi im tip ging v trong sut qu trnh ln men. - Nng v loi nito c th tiu ha c. Nng ca cc ion nh: Na+, Ca2+ , Mg2+ , Zn2+ Nhit ln men. T l tip ging.

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2.5.

Kh nng chng chu cu nm men i vi iu kin khc nghit ca mi trng Nng dch ng. Hm lng oxi ti thi im tip ging. Thnh phn ca cc loi ng trong dch ng. Kh nng kt lng ca nm men. Nguyn liu thay th v cc loi nguyn liu ph khc

2.5.1. Nguyn liu thay th Hu ht cc nh my sn xut bia u s dng nguyn liu thay th dng tinh bt vi mc ch: h gi thnh bia. Tng cng bn keo, nhng cht cha N v polyphenol trong phn ln cc nguyn liu tinh bt thng khng nhiu nhng lm tng tnh bn keo. Sn xut cc loi bia nh hn, sng mu hn bia sn xut hon ton bng malt. Nh my VBL Nng cng s dng nguyn liu thay th l go vi t l malt go l 1:1. Go c hm lng tinh bt kh cao, protein mc va phi cn cht bo v xelluloza th gii hn thp, bi vy go l mt loi nguyn liu kh l tng cho vic sn xut bia. Nh my nhp go v v go c bo qun m thch hp t 13-14%, trc khi nhp go vo kho go c kim tra nhiu ch s nh: ti mi, kh nng trch ly cc cht, t l go nt, go nguyn 2.5.2. Cc loi nguyn liu ph khc Dng nh cc ph gia trong qu trnh sn xut bia, cc ha cht s dng trong cc cng on ty ra, cc loi bt tr lc, cc cht n nh v c bit l cc enzym s dng trong cng on sn xut dch ng ln men v ln men.

Chng 3

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CNG NGH SN XUT BIA 3.1. Qu trnh sn xut dch ng 3.1.1. S cng ngh

3.1.2. Nghin malt, go 3.1.2.1. Mc ch Nghin nh malt, go ph v cu trc t bo ht, lm tng din tch tip xc vi nc qu trnh nu thu c nhiu cht ha tan c li cho sn xut v cht lng thnh phm.

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Mc nghin ng vai tr quan trng trong qu trnh nu bia, malt c nghin vi kch thc to hn go v malt c cha v tru. Nh my dng my nghin ba, li nghin malt c ng knh 2,5mm, nghin go 1,75mm. 3.1.2.2. S cng ngh

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Thuyt minh quy trnh: Malt hoc go c vo phu ti liu ri c gu ti 1 a n sng rung phn loi tch tp cht. cnh sng rung c b phn thu bi ly ra t ht. Sau khi i qua sng th hn hp tch thnh 3 phn: tp cht ln, malt hoc go, tp cht nh. Cc tp cht c a vo cc bao thu tp cht cn malt c gu ti 2 a n phu nghin. T phu nghin malt i vo my nghin thc hin qu trnh nghin malt thnh bt malt. Bt malt sau nghin c qut ht a n my ht bt. T y bt c gu ti 3 a n phu bt malt (nu nghin malt) hoc phu bt go (nu nghin go). Sau bt s c trn vi nc c nhit theo yu cu cng ngh b trn nguyn liu to thnh dch bt malt/go. Dch bt malt/go s c bm vo ni nu thc hin qu trnh ng ho tip theo. 3.1.2.3. My nghin ba Cu to: Gm my vng chc, bn trong c trc, ba v sng. Trong bung my c roto quay, trn roto lp nhiu a, trn mi a c gn nhiu ba bng thp. Sng phn loi c tho lp mt cch d dng. Theo yu cu cng ngh, ta c th lp cc sng c kch thc l sng khc nhau. Ngoi ra my nghin cn c mt nam chm ht st tch cc loi tp cht st c trong nguyn liu. 1. Phu cha nguyn liu 2. Trc phn phi liu 3. Mng trt 4. Roto 5. Sng 6. Khng kh vo 7. Ht vo b phn nghin 8. Ba 9. Bt ngin ra 10. Tr chng rung Hnh 3.1. My nghin ba

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Nguyn tc hot ng: T phu cha ht c trc phn phi a vo ba nghin. Khi roto quay, cc ba quay xung quay roto va p vo cc ht lm ht v nh ra. Ngoi ra, cc ht b p v do va p vo thnh trong ca my. Ht c nghin thnh bt mn sao cho cc ht bt chui qua l sng vo u dc theo chiu di ca trc quay. Ba nghin c 5 hng ba, mi hng c 8 ba. Khi nghin th tc ba nghin c gi c nh m ch thay i lng phi liu, ch nghin go khc vi malt. Do go cng hn nn phi liu chm hn so vi nghin malt. Li nghin c thay i ty theo nguyn liu vo. 3.1.3 . Qu trnh ng ha ( nu) 3.1.3.1. nc. Cc cht ha tan nh: ng, dextrin, axit v c v mt s protein. Cc cht khng tan nh: Tinh bt, xenluloza, mt s protein cao phn t v cc hp cht khc. chuyn cc cht t trng thi khng ha tan sang trng thi ha tan th chng phi c thy phn trong qu trnh nu nh tc dng ca cc h enzym thy phn. Tm li mc ch ca qu trnh ng ha l to c cng nhiu cht chit v cht lng dch cng cao cng tt. 3.1.3.2. Quy trnh cng ngh Thuyt minh: Bt go t nh nghin c phi trn vi nc 65C ri c bm qua ni go. Nhit ni go c gi 65C trong khong 15 pht. Sau nng nhit ln 90C v gi 90C. Tip theo nng ln nhit si v gi nhit si. Trong sut qu trnh un nng v si th cc ht tinh bt ca go trng n, b h ho v b dch ho. Bt malt t nh nghin c phi trn vi nc 40C ri c bm qua ni malt. Nhit c gi 40C. nhit ny, cc enzim proteaza hot ng thu Mc ch Malt v go bao gm nhng hp cht ha tan v nhng cht khng ha tan trong

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phn protein thnh cc axit amin. Sau khi un si ni go th dch cho c bm qua ni malt v c trn vi dch malt nhit 66C. Gi nhit 66C trong khong 15 pht. y l nhit thch hp cho enzim -amylaza hot ng. Sau hn hp c nng ln 78C, trong khong thi gian ny th enzim -amylaza hot ng nhit 72 75C v n 78C th nh ch hot ng ca cc enzim. Nh vy trong qu trnh nu, di tc dng ca cc enzim amylaza, tinh bt chuyn ho thnh ng. Ni malt Ni go Bt malt Ho nc 40C Gi 40C Hi cho 66C Gi 66C Nng ln 78C

Bt go Ho nc 65C Gi 65C Nng ln 90C Gi 90C

Nng ln nhit si

Gi nhit si Bm qua ni mashtun

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Ni nu go c gi pH = 5,7-5,9, nhit thch hp ty theo tng giai on h ha, dch ha. khng ch cc iu kin cng ngh th ngi ta b sung thm cc ph gia nh: B sung H3PO4 iu chnh pH B sung CaCl2.2H2O n nh nm men trong qu trnh ln men. B sung Termamyl c thnh phn ch yu l -amylaza chu nhit tt tng cng qu trnh thy phn, chuyn tinh bt thnh dextrin v mt t maltoza. Ni malt c gi pH = 5,4-5,5. Khi gi ni malt 40 0C enzym proteaza hot ng, thy phn protein thnh cc axit amin. Hi cho go, malt 660C l nhit ti thch cho enzym -amylaza hot ng, thy phn tinh bt thnh maltoza v mt t dextrin. Ni malt b sung cc ph gia nh: B sung H3PO4 iu chnh pH B sung CaCl2.2H2O n nh nm men trong qu trnh ln men. B sung Ceremix c thnh phn ch yu l: -amylaza, -amylaza v glucanse gip cho qu trnh thy phn c hiu qu hn. 3.1.3.3. Thit b nu V cu to 2 ni nu go v nu malt l ging nhau, nhng ni go nh hn ni malt v ni malt cn l ni xy ra qu trnh hi cho. y l ni nu dng 2 v, gia 2 v c lp o hi, lp o hi nm y ni v hn 1/3 chiu cao thn ni cnh y ni. gia nh ni c ng thot hi, np ni c b phn cha nc ngng t. Nc ngng t c x qua van x nc ngng. Bn trong ni c cnh khuy o trn dch nu. Ni c qu cu CIP dng v sinh ni nu. Ngoi ra trong ni cn c h thng bm hi lu phng cnh khuy b h hng trong khi nu, lc dch nha c bm hi lu o trn trnh trng hp b chy.

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Hnh 3.2. Ni nu 3.1.4. Qu trnh lc dch ng 3.1.4.1. Mc ch Qu trnh ng ha to ra dch ng cha cc cht giu nito d ng ha. Mc ch ca vic lc l tch dch ng hay dch hm vi v v phn ni nh ca ht khng tan. Ngoi ra ngi ta cng mun lc i nhng cht khng mong mun nh kim loi nng, tanin, lipit Qu trnh lc chia thnh 2 giai on: Giai on 1: Lc dch u l giai on tch dch ra khi b, trong sut qu trnh lc b ng vai tr nh mt lp vt liu lc. Giai on 2: Ra b, sau khi tch dch ra khi b, trong b cn gi li mt lng cht ha tan c bit l ng. Mc ch ca ra b l thu hi nhng cht chit ny. Ra b bng nc nng 780C v ra cho n khi nng cht khng tan trong b ch cn khong 0,5-1%.

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3.1.4.2.

My lc kiu khung bn

Hnh 3.3. My lc khung bn Cu to: Thit b ny gm nhng khung bng gang v nhng tm bn dy c nhng ng rnh trn mt khung. Nguyn liu lc l nhng tm vi th dy bng bng hay bng si nhn to. Cc khung v tm bn c p li vi nhau nh mt trc vt gia. Khung v bn c dng hnh vung. S bn t hn s khung mt ci, mt u my lc p c mt tm c nh. Phn trn mi khung c mt l trn, khi cc khung ny xp li vi nhau th cc l trn ny s to thnh mt ng dn dch hm i vo my lc. Trn mi gc pha trn v mt gc pha di ca mi khung, bn c mt l trn, khi ghp li th s to thnh 2 ng dn, 2 ng ny c ni lin vi nhng ng rnh trn b mt tm bn to thnh ng dn dch sau khi lc. Quy trnh lc v ra b trong my p khung bn:

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Nguyn l hot ng: - Bm dch hm v thu dch lc: Dch hm c bm vo theo ng to nn pha trn cc khung. Vn tc bm dch chm dch hm phn u vo cc khoang. Nu bm qu nhanh d gy tc my lc, p sut tng v thi gian lc b ko di. Dch lc u chy ra trong qu trnh bm dch hm vo, khng c thi gian ngh khi lc dch. B c gi li trong khung do b vi lc cn li, cn dch trong th thm qua vi lc, chy qua cc khe ca bn v chy vo ng dn to bi cc khung bn nm gc bn trn v bn di khung bn. p lc khi bm lc l 0,85 Bar. - Ra b v ly dch ra: Nc ra 78C c bm vo theo ng to thnh pha di khung chy qua vi lc ri qua b trong khung v ra ngoi theo ng trn tm bn sau . Tho b: Ngay khi dch ra b chy ra ht c th tin hnh tho b. Khi tho ri khung v bn, b ri xung mng pha di c vt ti a vo bn cha hm. 3.1.5. Qu trnh houblon ha

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3.1.5.1.

Mc ch

Mc ch ca qu trnh un si dch ng vi hoa houblon l nhm n nh thnh phn v to cho bia c mi thm v v ng c trng ca hoa houblon. Ngoi ra qu trnh ny cn: 3.1.5.2. Thanh trng cho dch nha Keo t protein To phn ng melanoidin hnh thnh nn cc cht c mu v hng C c dch ng ng phn ha cc acid ng ui cc cht bay hi c mi hi nh dimetyl sufua (DMS) Thit b houblon ha

Hnh 3.4. Thit b houblon ha vi h thng cp nhit bn ngoi

Cu to:

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1.ng thot hi; 2. Vi Cip; 3. Np phn tn dch; 4. B phn phun dch; 5.Hi nng vo; 6. B phn trao i nhit; 7. Nc ngng ra; 8. Dch ng vo 6; 9.Cht ty ra; 10. Bm tun hon. Nguyn tc hot ng: Dch ng b sung dch hoa houblon cho chy lin tc qua h thng ng ng trong bung trao i nhit, nh th dch ng c cp nhit. Trong khi dch ng c cp nhit di p sut thng, th bn trong b trao i nhit c s qu p nh bng cch iu khin p sut hi hoc tc quay ca bm, bi vy dch ng c un nng ti 102-106C. Khi dch ng quay tr li ni nu, x p ra lc ny din ra s bc hi mnh m. t c hiu qu, ng ng dn dch ng phi c ng knh khong 20 cm, ht dch ng t ni vo, to nn mt lc khuy dch ng bn trong ni. Trn u ng phun dch c gn mt np chn phn tn dch ng khng b phun ln pha trn v ri dch nh ci qut. Nh my s dng loi hops IKE b sung vo ni houblon. y l loi hops c ng phn ha, hops c b sung lc dch ng c un si. pH ca ni houblon khong 5,1-5,3; qu trnh houblon ha kt thc khi dch ng t nng 16,5 %. Ngoi ra trong ni hops cn b sung thm H3PO4 iu chnh pH, b sung ZnSO4 cung cp cho nm men trong qu trnh ln men. u im ca h thng un si bn ngoi: p sut un si cao. Thi gian un gim 20-30%, tit kim nng lng. Tng hiu sut chit cht ng t hoa houblon. Protein to keo kt ta hon ton. Vng tun hon c th kim sot. C th iu chnh p sut hi nc mt cch d dng. D dng iu chnh tc bay hi v nhit si. Vic x p khin loi b cc cht thm khng mong mun tt hn.

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Thc hin un si tt lm gim pH, mu dch sng hn, v ngt hn v bn hng v gia tng.

Nhc im: 3.1.6.1. Cn thm nng lng in bm tun hon. Cn bo n trnh tht thot nhit. Tng tin u t. Mc ch

3.1.6. Lng trong Sau khi un hoa thu c dch ng cha nhiu cn. Thnh phn cn gm cc mng ng t kch thc ln v v vn ht l lng vi kch thc khc nhau. Bng thc nghim cho thy khi h nhit ng xung khong 600C th hu ht cc ht quan st c bng mt s kt lng nhanh, loi ny gi l kt ta nng hoc cn th. Cn tip tc lng sau khi h nhit xung vng nhit ln men (8-100C) c gi l cn tinh. Thnh phn ca cn th bao gm: sn phm kt t ca protein, polyphenol, cc cht ng, cht khong Thnh phn cn mn bao gm: cc protein kh kt lng v polyphenol. Cc loi cn mn ny tng cng tc ln men do to ch da cho nm men v gp phn lm cho v sn phm thm m . Do chng ta cn phi tch cn th v n s bao ph nm men gy kh khn cho lc bia sau ny. ng thi qu trnh lng cng h mt phn nhit ca dch ng, lm lnh s d dng hn. 3.1.6.2. Thng lng whirlpool L thit b lng cn kiu mi. Thng c ch to bng thp khng g c dung tch ph hp vi dung tch ca ni houblon. Chiu cao t y n vai thng bnh thng l ln gp 1,2-1,3 ln ng knh. y thng c nghing 1,5 2. Trn thn thng c ca v sinh, c nhit k, c ng thu bo mc, cn trn vai thng c ca quan st v n bo tn hiu. Ni tip c thng l ng thot hi, cao t 4-5 m hoc hn na.

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Vi cu to nh vy, vic h nhit ca dch ng t 100C xung 90C ch xy ra trong 15-20 pht.

Hnh 3.5. Thng lng whirlpool cao 1/4 thn thng t y ln l ng ng bm dch vo thng. Hng i ca ng ng l theo phng tip tuyn ca thn thng. Theo hng i ca dch ng t bm, khi cch thng khong 0,4-0,5 m, ng ng t ngt tht li. Bng cch tc ca dch ng phng vo thng rt ln, to nn mt sc y rt mnh. Lc ny to ra mt xung lng theo phng tip tuyn ca ct cht lng bn trong thng v lm cho c ct xoay trn. Khi nhit ca dch h xung 90C th dch ng trong c bm sang thit b lnh nhanh, cn cn lng b nn cht y thng c di nc v cho x ra ngoi. 3.1.7. Lm lnh dch ng 3.1.7.1. Mc ch Dch ng phi c lm lnh nhanh v nhit ln men nhm hn ch kh nng nhim vi sinh vt v gim chi ph thi gian, ng thi h xung nhit ph hp cho ln men.

3.1.7.2.

Thit b lm lnh

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Cu to: Thit b lm lnh nh my l thit b trao i nhit dng bn mng. l thit b kn bao gm nhiu tm bn mnh bng thp khng g. Cc tm bn c ghp cht vi nhau trn mt khung. Trn mi tm bn c nhiu ng rnh, v c 4 l cc gc. Mp tm bn c lp giong cao su khi ghp li m bo kn cho my v cho ng dn dch to thnh. My ny c chia thnh 2 vng: vng th nht l lm lnh bng nc, vng th 2 l lm lnh bng glycol.

Hnh 3.6. Cu to thit b lm lnh Nguyn tc hot ng: Dch lc bt u lm lnh bng nc lnh 16C. Nc lm lnh sau khi ra khi my c nhit l 60C. Nc nng sau khi lm lnh c thu hi s dng trong giai on nu tit kim nhit, hoc gia nhit thm lm nc ra b. Sau khi lm ngui s b dch ng bng nc n nhit khong 60C th lm lnh tip bng glycol n 9C.

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Dch ng chy vo t mt u, chy qua cc kha to thnh gia hai tm bn v i ra ng khc, trong khi nc hoc tc nhn lm lnh chy theo chiu ngc li theo cc rnh k tip ca tm bn. Cc ng rnh trn cc tm bn m bo dng chy thay i hng lin tc c hiu qu trao i nhit. m bo iu th c sau 40 tm l cc dng chy li i chiu mt ln.

u im ca thit b lm lnh kiu bn mng: Gn nh Thu hi c nhiu nng lng V sinh trong chu trnh kn Khng nhim trng vi sinh vt

3.2. Qu trnh ln men bia 3.2.1. Mc ch Di tc ng ca cc enzim c trong nm men, ng chuyn thnh ru v CO2 cng vi mt s cht khc gp phn to nn hng v cho sn phm. S th hin hng v c th ca mt cht l tt hay xu ty thuc vo loi cht, hm lng v s tng tc vi cc cht khc. Qu trnh ln men gm nhiu giai on: Ln men chnh Ln men ph Tng tr bia non

3.2.2. S cng ngh

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Nha lnh phi men v oxi

>99.6% CO2 tinh khit <99.6%

HT thu hi CO2

X b

Bn ln men

Ktra qt ln men

Cn lnh v men thi

Bn cha men thi

m 15C H lnh Thu hi men H lnh 1C bia Bia qua lc Ktra men Bn cha men

3.2.3. Ln men chnh Dch nha sau khi c lm lnh th c chuyn qua bn ln men vo t di y bn. Khi dch nha bm vo bn khong 5 m3 th trn ng ng chuyn nha ngi ta sc kh oxi v nm men vo. Qu trnh ln men cn lng sinh khi nm men ln

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m bo mt yu cu, v vy cn to iu kin nm men ging tng trng v s lng trong giai on u. Vic b sung oxy s kch hot nm men tng trng, gip ln nhanh v su, bia bn, v ngt. Thiu oxy s dn n ln men chm v khng trit . Khi phi men vo th men c a vo cng vi nha lnh, tin hnh nh vy m bo rng nm men c trn thch hp vi nha. Mt bn ln men thng cha 5 m nu, nhng ton b nm men dng cho c bn th c trn vi m nu u tin. Thc hin ln men 140C, trong qu trnh ln men nu nhit tng qu 140C th h thng o lnh glycol s t ng iu chnh h nhit ph hp. Qu trnh ln men chnh xy ra 4 giai on: Giai on u ( ko di 1-1,5 ngy): nm men lm quen vi mi trng v bt u sinh sn, trn b mt c to mt lp bt trng ngoi bin, nhit tng khong 0,50C. hm lng cht kh gim khong 0,3-0,5%. Giai on hai ( ko di 2-3 ngy): nm men pht trin cc i, tc ln men mnh. Bt ban u thnh khi mu trng sau chuyn thnh nu. Hm lng cht kh gim 2-2,5%. Nhit tng khong 1-1,50C. Giai on ba ( ko di khong 2 ngy): y l giai on ln men mnh nht, bt dng ln cc i thnh nhng mng ln. Kch thc bt to, th, bn trn bt u xut hin mu xm. Hm lng cht kh gim 2,5-3%, nhit c xu hng tng mnh. Giai on cui ( ko di khong 2 ngy): tc ln men gim, bt tn, trn b mt bia non ch ph mt lp bt mu xm nu. Hm lng cht kh gim 1,8-2%, nm men v cn ln lt kt lng. Qu trnh ln men chnh coi nh l kt thc v sn phm gi l bia non. Qu trnh ln men chnh thc hin trong iu kin p sut 0 Bar, c h thng thu hi CO2. Khi mi phi men th lng men l 15 M cell, khi men pht trin cc i lng l 70 m cell, kt thc qu trnh ln men chnh lng men cn li < 5 M cell. pH ti thch cho ln men l 4,3, trong qu trnh ln men th pH gim dn.

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Sau thi gian ln men khong 7 ngy th nng nhit ln 15C thc hin qu trnh m trong vng 1 ngy. 3.2.4. Ln men ph v tng tr bia non Sau giai on m th ngi ta tin hnh thu hi nm men v bn cha men. Trn ng thu hi men ngi ta tin hnh h lnh xung 0 1C. ng thi tin hnh h lnh dch ln men xung 1C thc hin qu trnh ln men ph ( bia). Trong giai on p sut c gi 0,7 Bar . Ln men ph nhm con men s dng ht nhng cht chit cn li, y l qu trnh ln men rt chm vi lng ng khng ng k. Qu trnh tng tr bia c hai mc ch chnh l: Bo ha CO2 di iu kin p lc Lng tt c cc cn l v lm trong bia.

Sau khi mt ngy th bia sau ln men a qua h thng lc. Nm men sau khi thu hi c ct tr dng cho cc bn ln men tip theo. Nm men y c s dng trong 5 i. 3.2.5. Thit b ln men Cc tank ln men c thn hnh tr ng, y hnh cn. Trn thn thit b c h thng gm 3 o lnh. Cht ti lnh i trong o lnh l glycol -4C, bn ngoi thit b c lp bo n. Mi o lnh u c mt van iu chnh t ng, khi nhit ln men tng th n t ng gim nhit xung 140C ph hp vi qu trnh ln men. Khi nhit c iu chnh th s chnh lch nhit gia hai vng c nhit khc nhau s lm khuy trn dch ln men v lm cho nm men phn b u hn. Phn xng ln men c 20 tank ln men gm 15 tank c th tch 715 HL v 5 tank c th tch 450 HL, hin nay mi c thm mt tng ln men ln vi th tch 2400 HL, nhm tng cng sut nh my.

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Hnh 3.7. Thit k tank ln men 3.3. Lc trong v bo ha CO2 Mc ch

3.3.1. Lc trong 3.3.1.1. Bia sau qu trnh ln men qua qu trnh tch cn nhng trong bia vn cn cha nhiu nm men d tha v cc cht kt ta khc c ngun gc t qu trnh ng ho v un hoa hoc c to ra t qu trnh ln men. c c mt sn phm c ngi tiu dng chp nhn cn lm trong bia. Nh vy lc bia nhm 3 mc ch: To trong lng lnh cho bia

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3.3.1.2.

Loi b ng k s lng cc vi sinh vt bao gm c nm men vn cn tn ti trong qu trnh tng tr c kh nng lm c bia. Loi b cc phc cht protein, cc ht dng keo polyphenol, polysacarit v cc protein t tan lm bia tr nn n nh hn. S cng ngh

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Thuyt minh: nh my s dng phng php ln men nng dch ng cao (16 16.5 plato). Do bia sau ln men c ng cao (3.6 0.3 plato) nn ngi ta tin hnh pha long bia c ng thch hp vi bia thnh phm. Vic pha long c tin hnh my phi bia. Nc pha long bia l nc kh oxi (nc DAW) trnh s oxi ho sn phm. Sau pha long, tin hnh lm lnh bia xung 1C bng thit b lm lnh bn mng vi tc nhn lnh l glycol. Mc ch ca vic lm lnh bia l kt ta cn lnh tch chng ra trong qu trnh lc bia ng thi nhit thp cng tng cng s ho tan CO2 trong giai on sc kh CO2. Bia sau lm lnh th em i lc bng my lc khung bn. Trn ng i ca bia ti my lc th c b sung vo bia cc ph gia nh collupulin, K2CO3, caramen, ascorbic (hin nay khng dng caramen v ascorbic na) vi mt lng thch hp bng bm nh lng. Sau lc th bo ho CO2 cho bia v b sung vo bia hng thm ca hoa houblon (hops Pellets l loi hops c th chng c nh nng mt tri) c hng v t yu cu ca sn phm. Sau a bia vo cc bn cha bia trong chun b qua phn xng chit rt. 3.3.1.3. My lc khung bn Cu to: ( hnh 3.8) My lc khung bn bao gm cc khung v bn c ngn vi nhau bng cc tm giy lc ph c hai pha ca bn. Sau khi cc khung v bn c p st nhau, khong khng gia cc khung s l ni cha huyn ph bt tr lc v bia cn lc. Nguyn tc hot ng: Trc khi a bia vo lc th my lc c ra bng nc DAW ui ht khng kh ( khng c li cho bia), sau ra li bng mt lt bia lc. Sau cho bt tr lc vo, u tin l bt lc th, tip l nt lc trung bnh v bt mn, bt lc c s dng y l bt diatomit ( chit xut t rong bin).

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Hnh 3.8. Cu to my lc khung bn Bt lc s to thnh mt mng bao ph ly giy lc, ngn khng cho cc loi cn i qua giy. Di tc dng ca bt tr lc th cc cn l lng trong bia c gi li, bia trong i qua cc tm bn v ra ngoi. u im: B mt lc ln. Dch lc trong v loi b c nm men, cc cn bn. Giy lc c th thay th d dng. Khng cn ngi c chuyn mn cao. Cn nhiu thi gian v sinh. Phi thay th giy lc theo chu k. Gi thnh giy lc cao. Dch chy nhiu, phn b khng ng u. Phi tho khung bn khi cn gim p sut.

Nhc im:

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3.3.2. Bo ha CO2 Bia trong qu trnh x l v vn chuyn tht thot mt lng CO2 nht nh, do vy trc khi chit bia vo chai cn b sung hm lng CO2 ti mc yu cu. CO2 c b sung vo bia nh cc ng ng dn di kt hp cc on ni m ho tan vo bia. Cht lng CO2 b sung phi m bo khng cha O2 v vi sinh vt nhim tp. 3.4. Qu trnh chit bia v hon thin sn phm 3.4.1. S cng ngh Thuyt minh: V chai mi hoc t th trng c my bc chai a vo bng ti. Bng ti a chai vo my ra chai ra sch chai v bc nhn chai. Tip theo chai c bng chuyn a n my chit bia v ng np chai. Sau khi ng np, cc chai bia c a n my thanh trng vi mc ch tiu dit vi sinh vt c trong bia v bo qun bia c lu hn. Chai c a qua my dn nhn v my in date. Cui cng my bc chai a chai vo kt a vo kho thnh phm.

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3.4.2. Ra chai 3.4.2.1. Mc ch Mc ch ca qu trnh ra chai nhm loi b ton b nhn, cc cn bn bn trong v ngoi chai, ng thi m bo chai c v trng trc khi chit bia.

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3.4.2.2. +

My ra chai

S dng my ra chai hai u:

Lc my sc chai Nc ra u vo 45C

Khoang I NaOH 1,5 % 65C

Khoang II NaOH 1,3 % 85C

Khoang III NaOH 1% 80C

Khoang IV NaOH 0,5%

Nc ra sau khoang IV

Khoang nc ra A 45C

Khoang nc ra B 40C

Khoang nc ra C 35C

Nc cp vo

Cc giai on ca my ra chai: a chai vo v ti i: Chai c kim tra bi ngi vn hnh v s c mt ca np v cc loi chai khng c ra hay b h hng thn phi c loi ra ngoi. C cu mang ti thng dng nht l u vo dng finger, ti y mt b finger quay nhc chai ln v a chai vo trong gi. Hnh 3.9. My ra chai

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Vic mang ti l nhm mang mt hng y chai vo mi carrier khi n i vo my ra, cc carrier di chuyn qua u vo vi tc khng i. X l s b: c thc hin bng cch ngm s b hoc trang s b, tch m chai trc khi chai vo tank cht ty ra nng, loi bt t ct v cc cht bn d bong nh mu thuc, cn trng hay rm r Lm m nhn v cc lp t ct chng c th d bong sau . X l s b cng ngn chn s sc nhit cho chai bng cch nng nhit trc khi chng vo tank ngm c nhit cao hn. Ngm cht ty ra: Cc chai c vn chuyn bi cc carrier t khu vc x l s b sang khu vc ngm chnh, ni c cc tng ngm cht ty ra cha dung dch ha cht ty ra nng. Di p lc ca vi phun v cht ty ra cc cht bn, keo gin v nhn giy b cun tri, nhit trong khoang ny l 800C. Bc nhn: Khi cc chai chy qua cc tng ngm th khng nhng cc cht bn b cun i m nhn cng c ly i, thi gian ngm khong 1 pht. Cht ty ra v nhn c ko qua trng, v th nhn b mc kt li trn b mt bn trong, trong khi cht ty ra th tr li v tng. Trng quay, phun xt, v ra nhn a nhn ra khi trng trn mt bng ti rung, t y nhn c chuyn ra khi my. Phun cht ty ra: Khi cc chai qua cc tank ngm cht ty ra thi chng c a qua mt s vi phun p lc cao vi dung dch cht ty ra nng loi b i cc vt mc hay vt bn cng u y chai. Vic phun lp li c thc hin bng cch gn cc vi phun ln trn mt thanh chuyn ng, cc vi phun c sp hng vi chai. Khi bt u chu trnh thanh ny di chuyn cng cc chai cho s phun p lc ca cc cht ty ra nng. Khi n n im cui ca on ng, thanh phun ny tr li v v tr xut pht. Trng ra:

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Sau khi cc chai c nhng trong khoang ngm chnh cui cng, chng qua khoang ngm trng. Khoang ny cha mt t cht ty ra, cc chai c lm mt t t v cht ty ra cn li trong chai c trung ha dn. Do nng thp ca cht ty ra v do s thm vo ca cc cht trng ra, khoang trng ra ny to cho chai mt v sch v sng. Khi cc carrier di chuyn trong my, mt t th tch ca cht lng bm vo xch, carrier, gi chai v chai v c di chuyn t khoang ny qua khoang khc. Qua lng mang theo ny th khoang ngm trng t ch ban u l nc sch tr thnh khoang cha dung dch cht ty ra nng thp. Phun trng: Chai c trng bn trong v bn ngoi bng cch phin xt, loi b cc cht bn cn li v dung dch cht ty ra cn sau khi ngm trng. Sau chai c tho nc ra v c mang ra khi my ra nhit thch hp cho chit. Ly chai ra: Cui qu trnh ra chai th chai c ly ra khi my ra trong iu kin sch v tit trng v mt thng mi. Ti u ra th cc chai trt nh nhng ra khi gi chai ln trn mt cam quay v c nh v ti a chai. Cam hon thnh chu trnh ca n v cam lobe y cc chai v pha trc ln trn bng ti chai, dn ng cho nhng chai tip theo. 3.4.3. My chit bia 3.4.3.1. Cu to v nguyn tc hot ng My chit chai dng quay trn vi 64 vi chit. Vi chit loi c ng dn bia. Vi loi vi chit ny bia c dn xung st y chai, nh vy gim c kh nng hp th O2 vo bia. Tuy nhin, ng knh ca ng dn bia phai nh hn ng knh ming chai nn nng sut my chit thng khng cao. Cc chai c vn chuyn trn bng ti cch nhau mt khong xc nh c iu chnh nh b phn dn chai dng xon vt trc khi vo my chit. Trong my chit, chai c t ln gi pha di b phn chit bng b phn np chai hnh

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sao. Khi vo my chit, chai s c nng ln st vi u chit, khng kh trong chai c ht ra v CO2 c a vo chai to p sut i khng. Khi c s cn bng p sut, bia t chy vo chai cho ti khi t chiu cao quy nh ca bia trong chai. Chai c h xung v a ra khi my chit. Cc giai on chit bia: Giai on 1: Ht chn khng. Chai khi vo my chit cha y khng kh. u vi chit c lin kt vi mt bm chn khng, ht khng kh t trong chai ra. Giai on 2: To p sut i khng. Sau khi ht chn khng, CO2 c a vo chai t khong khng pha trn b cha bia. Giai on 3: Rt bia vo chai. Khi p sut trong chai v p sut trong b cha bia ca my chit cn bng nhau, bia c chy mt cch nh nhng vo chai do s chnh lch v chiu cao. Kh trong chai c y ra ngoi theo ng dn kh ca vi chit. Giai on 4: y chai. Qu trnh rt bia s dng li khi mc bia chm ti ng dn kh ra ca u chit. Khi van khng kh pha trn b cha bia cng ng li. 3.4.3.2. Giai on 5: H chai ra khi vi chit. S c v cch khc phc Hnh 3.10. Nguyn tc rt bia S c 1: Roan vi rt b x. Khc phc: Thay roan vi rt. S c 2: Chung chp chai khng kn. Khc phc: Thay cao su ca chung chp hoc thay chung chp S c 3: Lu lng bia a vo bn chm hn so vi tc chit bia. Khc phc: iu chnh li lu lng bm bia.

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3.4.4. Dp nt chai Sau khi chit, chai c xit nt cng nhanh cng tt. Chnh v vy, my xit np chai c gn cng mt khi vi my chit v c vn hnh t cng mt ng c sao cho s lm vic ca hai my tng ng nhau. My dp nt chai c 12 u np. Np c bm t ng t kho np qua ng dn n phu cha. Khi qua mng np, np c o tch ri nhau v i xung rnh dn. Np i xung rnh dn c th l lt p hay nga, nhng theo yu cu khi xung ti hc np th phi ng chiu (lt p). Phn u ca rnh dn chia thnh 2 nhnh xon vi nhau 90. Kt qu l khi np i qua 2 rnh ny s xoay v cng hng. Khi qua khi rnh dn np c kh nn y vo hc np v nh v trong nh nam chm. Qu trnh ng np nh sau: u trn pittng gn vi con ln. Con ln trn cam dn lm pittng chuyn ng ln xung. Chai sau khi c rt y, qua vi kh air c bnh sao v cung dn a vo u ng np. Pittng i xung v ming chai i vo cn hng dn. Hng np i xung v np c p cht vo ming chai. Hng np hnh cn nn pittng cng i xung th np cng cht. kht ca np c kim tra bng thc o np. 3.4.5. Thanh trng 3.4.5.1. Mc ch Tiu dit vi sinh vt c th gy h hng bia trong qu trnh bo qun v tiu th trn th trung. 3.4.5.2. Thit b thanh trng Dng thit b thanh trng tunel. My thanh trng ny c 8 khoang vi nhit tng ng nh sau. Khoang 1: 26C - Khoang 6: 54C

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Khoang 2: 40C Khoang 3: 54C Khoang 4: 65,5C Khoang 5: 61,5C

- Khoang 7: 40C - Khoang 8: 26C

Nguyn tc hot ng: Chai c np vo mt u ca hm tunel v c di chuyn di cc vng c phun nc cc nhit khc nhau. Cc chai c vn chuyn bng cc bng ti dng thanh chuyn ng lin tc. Nhit ca cc khoang c b tr sao cho bia dn dn c nng ln ti nhit thanh trng. Nhit thanh trng yu cu tm chai l 60C. Sau chai c tip tc lm ngui xung nhit thng. u im: m bo s v trng cho bia tt. Nhc im: Tn km v chi ph u t ban u v chi ph vn hnh thit b. My c th to ra li l bia b qu thanh trng. Do vy lm mt hng v ti ca bia. 3.4.6. Dn nhn, in code vo chai 3.4.6.1. Mc ch Nhn mc ca sn phm l mt thnh phn khng th thiu khi sn phm lu thng trn th trng. Khng ch c thng tin v sn phm, nhn mc c tc ng rt ln ti ngi tiu dng thng qua cch b tr, mu sc, s lng ca cc nhn mc Trn chai bia thnh phm gm c hai loi nhn l nhn thn chai v nhn c chai. 3.4.6.2. My dn nhn Hnh 3.12. My thanh trng

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Cu to:

Nguyn tc lm vic: Keo dn c ph ln rulo. Khi rulo quay tip xc vi cc tm qut keo t trn mt mm xoay trn, nh vy keo c qut ln cc tm qut. Khi cc tm qut tip xc vi cc nhn b phn cp nhn, nhn s c gn vo cc tm ny nh lc kt dnh ca keo dn. Mt trc ca nhn c hng ra ngoi v c phun hn s dng. Sau nhn c kp ln cc tm ca rulo kp nhn v c dnh vo chai khi tip xc vi chai quay trn mm. Chi mit nhn s mit cc nhn dn xung quanh chai. Chai tip tc chuyn ng trn mm quay v i ra ngoi. Sau khi dn nhn th chai c i qua b phn phun code, ghi hn s dng trn c chai.

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KT LUN Sau t thc tp tt nghip ti nh my bia VBL Nng, em c cng c thm nhng kin thc hc trng ng thi tch lu thm nhng hiu bit thc t trong sn xut gip ch cho vic lm n tt nghip sau ny. Vi nhng kin thc gt hi , em mong rng s hu ch cho cng vic tng lai sau ny c bit trong lnh vc sn xut bia. Mt ln na, em xin chn thnh cm n nh my gip em hon thnh tt nhim v ca mnh.

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