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B GIAO DUC VA AO TAO TRNG AI HOC M TPHCM KHOA CNG NGH SINH HOC Chuyn nganh: Thc Phm

CNG NGH LN MEN TRUYN THNG tai:

TNG MISO

GVHD: TS. L Vn Vit Mn SVTH: Chu Thuy Lin 30700233 Trn Thi Ngoc ang 30700081

TPHCM, ngy 01 thng 11 nm 2010

Mc lc

Tng Miso

TNG MISO
I. Gii thiu v Miso 1. nh ngha Miso l mt sn phm dng paste ln men t u nnh v l mt trong nhng gia v ch yu ca ngi Nht. N c v v mi ging vi nc tng. Miso c lm t u nnh hp trn vi mui v koji. Koji l mc cy trn go, la mch hoc u nnh, n hot ng nh mt cht mi cho qu trnh ln men. Soup Miso thng c dng vo bui sng Nht. Miso cng c th c s dng nh mt loi nc xt,C nhng mi, v khc bit: miso shiro (white) c v nh, lng mui thp, trong khi miso c v rt mn v mi mnh hn. Tng s sn phm thng mi ca Miso ln n 600000 tn/nm Nht. C hn 1500 cng ty sn xut Miso Nht. 2. Lch s ca Miso Miso l mt trong nhng thc phm ln men c trng ,truyn thng ca ngi Nht v l mt sn phm u nnh quan trng. u nnh cn c s dng sn xut nc tng, sa u nnh, tofu, natto, v gi du cng nh du u nnh. u nnh c l c a vo Nht Bn t Bc Trung Quc xuyn qua Hn Quc gia nm 200 B.C v 300 A.D. Quyn sch v miso c bit n l: Taiho-ritsuryo, c bin son t nm 702 A.D, nhng ngy nay, cc loi miso bit Nht. Cng ngh sn xut miso c gii thiu t Hn Quc hoc Trung Quc. Mt hc thuyt c a ra trong vic pht trin miso l t jan ca Trung Quc, jan cng c dng ln men thc phm t go v u nnh. Jan c lm t Trung Quc nh mt loi gia v. Khong thi gian khi ngi Nht bit n jan (550- 600 A.D), jan l mt loi thc phm c lm n Buddhist. 3. Phn loi Miso - Theo thnh phn nguyn liu v men ging: + Miso go: c lm t ging Koji pht trin trn go, c sn xut hng lot v l loi thng dng. + Miso la mch: c lm nh ging Koji pht trin trn ht i mch. + Miso u nnh: c lm t ging Koji pht trin trn ht u nnh. - Theo mu sc: + Miso : Lm t go trng, la mch, u nnh v cng bng cch ln men t nhin trong khong 3 nm. Mu sc ca red miso l hay hi nu. Red miso c hm lng m cao nht trong cc loi Miso. Khi s dng go lm nguyn liu lm miso ngi ta thng s dng go trng. Nu s dng go nu v cu trc ca n khng thch hp cho koji pht trin v cng kh ngn chn s tp nhim ca vi sinh vt l. Red miso c dng cho mn xo, soup miso hay lm xt cho mn tht, tht g v rau. + Miso trng: Mu trng ca Miso c to thnh l do s dng nhiu koji (60%) v t u nnh. Trong cc loi Miso, white miso cha hm lng carbonhidrate cao nht v vy n cng l loi ngt nht. Loi Miso ny rt mn. Chnh hm lng carbonhidrate ca m thi gian ln men rt nhanh ch vi tun. Mc
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Tng Miso

khc, thi hn s dng cng b gii hn:1-2 tun nhit phng, 2 thng nu gi trong t lnh. White miso dng lm mn soup sng mu, nc trn salad, nc xt cho mn c. + Miso en - Theo mi v: + Miso ngt + Miso mn - Theo tn a phng ca Nht hay vng lm Miso: + Hishiho Miso + Kome ama Miso + Kome kara Miso + Mame Miso + Mugi Miso Hnh nh mt s loi Miso Loi

Miso go Siro Miso Chu Miso

Miso la mch

Sweet Mugi Miso

Aka Miso

Miso u nnh Akadasi Miso Cng thc v thnh phn ca Miso Hatcho Miso

Tng Miso

II. Nguyn liu 1. u nnh - u nnh c tn khoa hc l Glycine max(L) . - u nnh l loi cy thn c mt nm, hoa tp trung trn nhng lch l, kiu bo nang. - Qu u nnh l loi qu gip, mi qu c 2 - 3 ht, ht u hnh van, khc nhau v mu sc, c v bao bc. Thnh phn ha hc v gi tr dinh dng ca u nnh: - u nnh l loi thc phm giu protein nhng li t calories, t cht bo bo ha v hon ton khng c cholesterol. - Thnh phn ha hc ca ht u nnh: Thnh phn T l(% Protein Du Tro Hydratcarbon Ht nguyn 100 40,0 21,0 4,9 34,0 T dip 90 43,0 23,0 5,0 29,0 V ht 8 8,8 1,0 4,3 86,0 Phi 2 41,1 11,0 4,4 43,0 + Trong thnh phn ha hc ca u nnh, thnh phn protein chim mt t lng rt ln. Thnh phn axit amin trong protein ca u nnh ngoi 2 thnh

Tng Miso

phn methionin v triptophan ra cn cc axit amin khc, c s lng kh cao tng ng lng axit amin c trong tht. + Trong protein u nnh: glubolin (85-95%), albumin: chim mt lng nh, prolamin v glutelin: chim mt lng khng ng k. + Hydratcacbon chim 34% ht u nnh, chia lm 2 loi: loi tan trong nc (chim 10%) v loi khng tan trong nc. + Thnh phn khong chim khong 5% trng lng kh ca ht u nnh. Hm lng cc cht khong nh bng sau. Ngoi ra, u nnh cng cha nhiu vitamin khc nhau tr vitamin C v vitamin D. Cc thnh phn ca u nnh: Acid amin trong protein ca u nnh(%). Izolozin 1,1 Phenilalanin 5,0 Loxin 7,7 Treonin 4,3 Lyzin 5,9 Triptophan 1,3 Methionin 1,6 Valin 5,4 Xystin 1,3 Histidin 2,6 Thnh phn hydratcacbon trong u nnh(%). Xenlulose 4,0 Rafinoza 1,1 Hemixenlulose 5,4 Sacaroza 5,0 Stachyoza 3,8 Cc loi ng khc 5,1 Thnh phn khong trong u nnh Ca (%) 0,16-0,47 Zn (mg/kg) 37 P (%) 0,41-0,82 Fe (mg/kg) 90-150 Mn 0,22-0,24 Thnh phn Vitamin trong u nnh(mg/kg). Thiamin 11.0-17.5 Biotin 0,8 Riboflavin 3.4-3.6 Axit tantothenic 13,0-21,5 Niaxin 21.4-23.0 Axit folic 1,9 Pyridoxin 7.1-12.0 Inoxiton 2300 Vitamin A 0,18-2,34 Vitamin K 1,9 Vitamin E 1,4 u nnh sn xut Miso: - Trong cc loi u nnh th loi u nnh vng giu protein (40,3%), v lipid (21%) l ph hp cho qu trnh sn xut Miso. Protein trong u nnh, go, v la m rt giu acid glutamic. u nnh cho sn xut Miso Taiwan c xut x t M. N cha trn 20% lipid vi phn trm cao cc acid bo cha bo ha (acid linoleic nhiu hn acid linolenic). Hu nh khng c tinh bt trong ht u nnh chn. - u nnh cha 34% carbonhidrate ,v cc polysaccharide ch yu nh arabinogalactan- c to bi arabinose v galactose, v cc oligosaccharide c to nn t 5,0% sucrose, 3,8% stachyose, 1,0% raffinose, v mt vi verbascose.
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Tng Miso

- V ht: chim khong 7,3% ht u nnh , phn v cha 12,2% m, 8,8% protein, 1,0% lipid, 85,9% carbonhidrate, 4,3% tro, 8,7% thnh phn ha tan trong nc lnh, v 13,5% ha tan trong nc nng. Comet v Kanrich l hai loi u c sn xut M v ph hp sn xut Miso. - Tiu chun chn u nnh cho sn xut Miso nh sau: + D nu v lm mm di hi nc c mu sng. Nhn chung vic nu s lm u nnh mm ,tuy nhin vic nu cng s lm tng mu v bin tnh protein qu nhiu .u nnh c hm lng carbonhidrate cao s c kh nng hp th nc cao. + Mu sc sng sau khi hp. iu ny chu nh hng bi iu kin nu ,nhit v thi gian. Mu sc ca u nnh nu s nh hng n mu ca sn phm cui cng. Do , u nnh c v ht vng sng, mu rn ht sng, va mi thu hoch s c a chung. + Ht u nnh ln, 250g/ 1000 ht. + Trng thi , kch thc ht ng nht v cha mt lng rt nh ht h v vn. 2. Go - Go loi Japonica c a chung trong sn xut Miso. Go loi ny c ht trn, ngn, cm do, hm lng amylose thp hn ging Indica, hm lng protein trong ht kh cao. Go ny c ch xt ti 92% (go trng bng). Cc loi go khc khng c nhng c tnh mong mun cho vic to nn nhng tnh cht c trng cho miso. Thnh phn tri nht trong go l carbonhidrate, trong tinh bt l chnh, n cha khng qu 1% cho mi loi dextrin, ng n gin, v pentosan. Thnh phn lipid m phn ln l acid oleic v acid linoleic, chng c trong cm. c tnh quan trng ca go m n c chn lm nguyn liu cho sn xut Miso l c hm m cao, nht thp, v enzyme trong koji go hot ng mnh. Koji go c th d phn hy, v to nn mi thm v v ngt mnh sau qu trnh thy phn. Thnh phn go th v go ch xt:

Tng Miso

Oryza sativa L 3. La m
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Thnh phn ca la m: V: l mt b phn bo v cho phi v ni nh khi b tc ng c hc cng nh ha hc t bn ngoi. Thnh phn ch yu ca v l cellulose, hemicellulose, licnhin, khng c gi tr dinh dng, nh hng xu n cht lng bt m nn trong qu trnh ch bin cng tch c nhiu v ra cng tt. V ht: v ht c cu to rt bn v dai. Nu dng lc xay xt kh th kh bc v do trong sn xut bt m ngi ta phi qua khu lm m v

m. - Ni nh la m chim 82% khi lng ton ht, l phn ch yu sn xut ra bt m. Ni nh l phn d tr cht dinh dng ca ht, n cha y tinh bt v protein, ngoi ra trong ni nh cn c mt lng nh cht bo, mui khong v vitamin. - Phi l phn pht trin thnh cy con khi ht ny mm v vy trong phi c kh nhiu cht dinh dng. Cht dinh dng trong phi ch yu gm c 35% protein, 25% cc gluxit ho tan, 15% cht bo. Phn ln lng vitamin v enzim ca ht tp trung phi. La mch en c chn lm nguyn liu sn xut Miso wheat hn l la mch, do tnh cht d bc v ca n. T l nh bng cho la mch en l 75-85%, cho la mch barley l 60-70%. Thnh phn ca la m v la mch nh sau:

- La m cung cp nhiu protein v canxi hn go. La m rt giu acid glutamic, acid ny s to nn mi v umami rt mnh cho Miso wheat. Tinh bt l thnh phn ch yu ca carbonhidrate trong la m, nhng thnh phn khc chim khong 810% nh araban, xylan, galactoaraban , n gp phn to nn mu sc cho Miso wheat. 4. Mui
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S dng cc loi c ch vi hn 91% NaCl, khi pha vo nc khng c v cht. Yu cu: + Mu: c mu trng + Mi: khng c mi + V: c v mn, khng c v l + Trng thi: ng nht, khng ln tp cht khi nhn bng mt thng, khng ng cc. + Kch thc ht: gm nhng ht tinh th nh, khi qua li sng c kch thc 1*1mm th lt qua 95%. 5. Nc Dng nc sch, ung c v 50% Miso l nc 6. Nm mc Phn loi khoa hc: Gii: Fungi Ngnh: Ascomycota Lp: Eurotiomycetes B: Eurotiales H: Trichocomaceae Ging: Aspergillus Loi: Aspergillus oryzae c im: A. oryzae hay cn gi l mc hoa cao, c nghin cu sm nht bi ng Jokichi Takamine ( 1854- 1922, ngi Nht). N c c im l c kh nng sinh tng hp amylase v protease. Protease l enzyme cn thit cho qu trnh thy phn protein ca u nnh trong qu trnh ln men Miso. c im sinh trng: - m 45-55%, - pH mi trng 5,56,5 - m khng kh 85-95% - Nhit nui 27-30C, thi gian 30 36 gi.

Aspergillus oryzae C ch sinh ha Gm 2 qu trnh sinh ha quan trng:


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- Thu phn tinh bt, cht bo thnh ng (glucose, maltose, dextrin), cc acid bo n gin. - Thu phn protein: phn gii m c trong u nnh thnh acid amin v peptid. - Qu trnh to ru v ester, y l qu trnh to hng v c trng cho Miso. Tiu chun chn ging - Bo t Aspergillus oryzae trng thnh c sy kh ,mt 5- 10.10^8 tb/g, v n c thng mi ha. Chiu di hyphae ca mc khi u c th di, trung bnh hoc ngn. Mc khi u c chiu di hyphae trung bnh vi kch thc ti bo t 1- 3mm c dng cho sn xut Miso. Mc khi u c chiu di hyphae ngn c th sn xut protease nhiu hn, cn hyphae di sn xut nhiu amylase. Kt qu, Miso ngt s dng chng mc khi u vi hot ng amylase cao v Miso mn s dng loi c hot ng protease cao. - Ty theo cch thc sn xut gia nh nn mi nh lm tng la chn mc gc theo kinh nghim ring. Trong khi ti Nht, mc lm tng Miso c 'cng nghip ha' vi khong 10 cng ty chuyn mn, cung cp cc chng mc Aspergillus orizae chuyn bit theo cc tiu chun khoa hc c B Canh nng Nht chp nhn v kim sot k lng. - Ti Nht, mc gc c bn di dng bt : mi gram bt cha t 6 n 10 t bo t Aspergillus. Mc gc, ty nhu cu sn xut, cn c pha trn thm cc men nh Saccharomyces rouxii hay vi khun nh Pedicoccus halophilus, Lactobacillus delbrueckii.. 7. Vi khun lactic v nm men Nm men c tnh: - L nhm vi sinh vt k kh ty nghi + Trong iu kin c nhiu O2: hot ng sinh sn ca nm men l ch yu + Trong iu kin thiu O2: hot ng ln men k kh cho ra etanol l ch yu - Ngun cacbon: glucose, maltose, fructose v c bit ngun ng glucose l cha kha vn nng cho mi t bo nm men - c im sinh trng: + Nhit ti u: 25-280C (35-380C c ch hot ng) + pH :4-6 + Bn vng vi ru, axit v cht st trng + B c ch bi :acid axetic (>0,05%) , acid lactic (>0,8%), etanol(>15%),p sut thm thu(ng >25%),sunfit(>100mg/ml) Ring sacharomyces rouxii l loi c kh nng chu mui

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Zygosaccharomyces rouxii Vi khun Lactic - c im sinh trng: + K kh ty nghi + Ngun cacbon ch yu: glucose, fructose, lactose, maltose, v sucrose + Nhit : 30-32oC + pH t 4.6- 6.8 (pH < 4 s b c ch)

Pediococcus halophilus

Streptococcus faecalis

Cc vi sinh vt ny tham gia vo qu trnh ln men vi vai tr ch o l to nn hng v c trng cho sn phm Miso. III. Quy trnh cng ngh 1. Quy trnh sn xut Koji: 1.1.Koji u nnh: 1.1.1. Quy trnh

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u nnh Ra N c Tp cht

Ngm

Rt nc

N c

Nu (Hp)

Lm ngui Mc khi u (A. oryzae)

Phi trn

mc Mu i

B sung mui

Koji u nnh

1.1.2. Gii thch quy trnh:

X l: u nnh c phn loi loi b tp cht - Ngm: + Mc ch: Lm mm ht u, gim bt mi hng ca u nnh + Cc bin i ca nguyn liu: Vt l: trong qu trnh ngm ht u ht nc, trng n dn n s tng v kch thc v khi lng. Ht u tr nn mm hn.
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Ha l: ht u nnh b hydrat ho. Trong qu trnh ny ,mt phn cc oligosaccharide nh raffinose, stachyose (l nguyn nhn gy kh tiu) c trch ly ra khi ht u nnh. + Thng s cng ngh: T l u : nc l 1 : 3 (w/w) Nhit ngm u: 15oC Thi gian ngm u: 8h Trng lng ca u nnh ngm tng ln 2,2- 2,4 ln so vi u nnh th. u thm nc nhiu s d nu hn. Tuy nhin trong qu trnh lm koji, loi Miso u nnh s b c nu dng qu nhiu nc. Tng ng vi thi gian ngm s c cc loi miso khc nhau, ngm 1- 2h cho miso u nnh, 3- 5h cho miso , v 16h cho miso mu nht. u nnh dng sn xut miso mu nht i hi phi c thi gian ngm di t c m cao nht. Nc ngm cn thay 1-3 ln, tip theo phi rt nc ra sau 1h m bo phn b lng m u, v do hi nc c th thm vo trong tng ht u nnh mt cch d dng. - Nu (hp chn) + Mc ch: Bin tnh protein- kh hot tnh cht c ch trypsin ( c ch enzyme tripsin trong h tiu ha ca ngi) v hemagglutinin( l protein c kh nng kt hp vi hemmoglobin nn lm gim hot tnh ca hemmoglobin).u nnh cng nh tt c cc loi ht khc u cha enzyme cn thit cho qu trnh ny mm trong s lipoxygenase l enzyme cn c quan tm,enzyme ny xc tc cho phn ng oxy ha cht bo gy mi i cho u nnh. cc polysaccharide ha tan c nh pectin hoc arabinogalactan, cu trc u nnh mm, loi b mi u, v git mt s vi sinh vt trn b mt. + Phng php:c 2 phng php Dng hi nc v un si + Thng s k thut: Phng php un si T l u : nc l 1:4 u im: u d mm hn v c mu sng hn Khuyt im: hn 10% cht rn ha tan c th b mt do s thy phn, phng php nu s nh hng n mu ca sn phm. Phng php nu trc tip u nnh s to nhng sn phm vi mu nht ,nguyn nhn l do cc sc t ha tan trong nc s b loi b trong sut qu trnh nu Phng php hp Thng mt 4- 8h hp u nnh. Tuy nhin, di p sut 1kg/cm2, 121oC, ch cn 20- 30 pht l chn. -Di p lc quay, vic nu ch trong 20- 30 pht, p sut 0,5- 0,7 kg/cm2, 112- 115oC. Gn y, vic hp c thay i, tin hnh hp 1,5- 2,0 kg/cm2, 127- 135 oC ch trong 2-5 pht.

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Hnh: NI HP U NNH

NI NU V NI NGM NI NU BNG THP KHNG G - Lm ngui + Mc ch: to nhit thch hp cho nm mc pht trin + Cc bin n ca nguyn liu: bin i quan trong nht l s gim nhit hn hp. + Phng php: Lm ngui trong chn khng, khng kh lnh hoc bng ti lnh s lm ngui u nnh mt cch nhanh chng, hn cc phng php c nhiu, phng php c u nnh c tri ra v lm ngui bn ngoi phng nu. Phng php nu cn thi gian di hn v u nnh d b nhim vi sinh vt khng mong mun. u nnh ngui sau c ct nh n ng knh 5-6mm. Kch thc cng nh cng d tiu ha. Tuy nhin, kch thc u qu mn s lm tr hon qu trnh ln men. + Thng s cng ngh: lm ngui u nnh n 30oC - Phi trn: to iu kin cho mc tip xc u vi nguyn liu. - mc:

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+ Mc ch: mc koji sn xut amylase v protease thy phn nguyn liu th. mc koji cho s sn xut c cht thc y s pht trin ca vi sinh vt chu mui v sinh ra cc hp cht to hng v cho Miso. Cho si nm xm nhp vo cu trc nguyn liu v ph v cu trc cho enzyme hot ng. Kh cc mi kh chu t nguyn liu. +Cc bin i ca nguyn liu:mc tng sinh sn xut ra cc loi enzyme thy phn nguyn liu th. + Thng s cng ngh: Nhit : 30 -350C m tng i: 95% Nu lch khi khong nhit ny, s cn tr koji nm mc pht trin v kt qu to ra koji cht lng km bi s xm nhp ca vi sinh vt khng mong mun. Nm mc koji Miso nn sn xut nhiu amylase dng thy phn thay th cho amylase dng liquip, c bit cho miso trng hoc miso koji nng sut cao khc. Amylase dng liquip hot ng mnh trong mc koji lm miso mm, sn st. Nu thiu amylase thy phn s dn n cu trc th, v ngt km. Amylase c sinh ra bi koji nhit cao 40oC cao hn nhit thp 30oC. V vy, mc koji nn nhit 35-38oC c hot ng amylase cao. Cn c vo pH ti u, c 3 loi protease trong m cy koji: acid (pH= 3), trung tnh (pH= 6-7), v kim (pH= 8-10). Hot ng protease tng ln khi pH gim xung. Protease acid v trung tnh nh hng n s thy phn protein trong hu ht cc loi miso. Protease trung tnh, mt loi vai trng nht hot ng bc phi trn quanh pH=6. Nhit tt nht cho vic iu ch koji vi hot ng protease mnh l 30oC thay v 40oC. u nnh c hp chn i hi k thut nho trn thnh khi 60oC. Vi hm lng nc 50%, u nnh c hp chn d b nhim B. subtilis, vi khun lactic k kh ty pht trin sinh acid lactic trong khi u nnh. iu ny lm gim pH xung c ch B.subtilis v khi u nnh tr thnh mi trng thch hp cho nm nhn ln mt cch an ton. - B sung mui: c ch s pht nhit v hn ch mi mc hn ch s tng nhit, koji hon thnh c trn ngay lp tc vi 1/3 tng s mui cn. Thng thng cc koji mui c s dng trong 2 ngy do s mt hot ng ca enzyme. 1.1.3. Sn phm Tiu chun ca mt koji tt l: - C c hot ng enzyme thch hp. - Khng nhim cc vi sinh vt khng mong mun. - Si nm pht trin tt trn tt c cc ht go. - Mu sng v khng xut hin mu nu. - C mi miso, khng c mi l.

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- n hi v mm . Ty thuc vo loi miso, mc tng tiu ch c th khc nhau. V d: Miso mu nht khng c mu nu bn ngoi v hot ng amylase cao, trong khi miso mn mu , cn hot ng protease cao. - Mc khi u: Bo t Aspergillus oryzae trng thnh c sy kh ,mt 5- 10.10^8 tb/g, v n c thng mi ha. Chiu di hyphae ca mc khi u c th di, trung bnh hoc ngn. Mc khi u c chiu di hyphae trung bnh vi kch thc ti bo t 1- 3mm c dng cho sn xut Miso. Mc khi u c chiu di hyphae ngn c th sn xut protease nhiu hn, cn hyphae di sn xut nhiu amylase. Kt qu, Miso ngt s dng chng mc khi u vi hot ng amylase cao v Miso mn s dng loi c hot ng protease cao. 1.2.Koji go: Go: dng go ch xt.Mc ch xt go ph thuc vo loi Miso. Miso mu nht i hi mc ch xt cao hn, ngc li loi miso s dng go t ch xt hn. T l ch xt go di 93% cho vic sn xut koji c chnh xc; 90% c s dng cho cc sn phm hin thi. -Vo: loi b tp cht v mt phn vi sinh vt t go. Ngm: T l ht nc ph thuc vo kt cu ht, t l ch xt, v nhit nc. Go c kt cu mm khi ngm trong nc n 4h qua m cho nc thm vo tn bn trong ht v t l hp thu nc t n 28% trng lng ring l hon thnh qu trnh thy phn tinh bt trong sut qu trnh hp chn. Hm m qu nh s kh khn cho cc si nm xm nhp vo bn trong ht. Hm m qu cao, cm s nho v rt kh khn cho vic sn xut koji. -Rt nc: Go bc ra v rt nc s mt mt s thnh phn ha tan trong nc v kali ,khong 30-50%. Mt s cc thnh phn khc nh Na, Mg, P, ng, protein, amino acid v lipid s b mt mt phn, trong khi Ca, v ion st s c hp th. Mc ch ca vic rt nc: + X cc nc b mt trnh b mt dnh. + iu chnh m thch hp Tuy nhin nu ko di thi gian rt nc nhit cao s gy i, h hng, vi sinh vt xm nhp hoc i sang mu . - Hp chn: Vic hp chn h ha tinh bt , ha tan protein, h tr cho mc koji pht trin, v kh trng. Nu go cha nu k, si mc s khng xm nhp vo bn trong c, khng th h ha ton b ht, kt qu l koji vi hot ng ca enzyme km. Go nu ng cch: nu hon ton, n hi, bn trong mm, bn ngoi cng v cc ht ri nhau khng c s dnh; v trung tm ht khng c mu trng c. Cm s cha 36-37% m. Vi ni hp gin on th mt 30-40 pht , 1kg/cm 2 ,121oC nu go chn hon ton. Cn ni hp lin tc s dng bng ti khng g mang mt lp go dy 20cm, ng thi cung cp hi t bn di bng ti th nu mt 20-30 pht. i vi go hp thu t nc v kt cu cng th c khi phi hp li ln 2.
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Hnh: HP GO - Lm ngui: Lm ngui cm c th c tin hnh hoc lm ngui t nhin hoc lm ngui lin tc bng khng kh lnh t n nhit sn sng cho qu trnh sn xut koji. Nhit ph thuc vo ma, phng php sn xut koji, tnh trng ng ca koji, v s lng koji ny chi. Nhit lm ngui l 3,5oC trong ma ng, 3,2oC cho ma h c th thch ng vi qu trnh tip theo ca koji. - Phi trn: cho mc tip xc u vi c cht to iu kin cho qu trnh pht trin v sn sinh enzyme - mc: + Theo phng php truyn thng: Sn xut koji go theo phng php truyn thng s dng cc khay bng g v i . Cm c lm ngui xung nhit 30-35oC v trn vi 0,1% men nm mc. Hn hp c trn u ln sau ph khn t ln v 30-35oC trong 3-4h cho bo t ny chi. Sau 8-10h hn hp bt u tng nhit . Nhit t mc nh im sau 18h. hn ch vic tng thm nhit v s hnh thnh cc khi, hn hp cn phi c chia nh v nn o trn 4 ln trong 20h. Hn hp ny c phn tn u trn cc khay koji hn ch s tng nhit v gim lng CO2.V tr ca cc khay koji cng nn thay i sau ln trn th hai phn b u nhit . Sau khi 40h, koji khng to cc bo t na. Koji sn sng ly ra v lm ngui.

KHAY KOJI

MC

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Tng Miso

+ Theo phng php cng nghip: So vi phng php truyn thng sn xut koji cng nghip tit kim thi gian v nhn cng hn. Trong nhng nm gn y, phng php c hc c p dng thay th cho cc qu trnh phi trn bng tay. Khng kh c nhit v m thch hp c s dng thi qua cc b mt v trung tm ca hn hp x bt hi nng v cung cp nhit cho hn hp koji. Hai loi thng kh c s dng cho vic sn xut koji bng phng php c hc l loi b mt v loi bn trong. C 4 loi bn trong: k , nh kho, thng quay dng trng, v dng ng cao ty thuc vo v tr t khay koji. Thng kh bng my iu khin nhit d dng hn bng cch duy tr lng khng kh thot ra qua mt ci l rt nh. Sau khi 28-30h hn hp sinh ra mt lng nhit ln. Cc si nm di ra v qun vo nhau lm cho s thng kh tr nn kh khn. Sau tin hnh o trn h nhit xung thp. Khng kh m bo ha vi nhit c iu chnh xung di 35oC c duy tr n 2-3h trc khi kt thc qu trnh lm koji. 1.3. Koji la m: Lm koji la m cng tng t nh lm koji u nnh v koji go nhng phi quan tm thm La m to ra nhit nhiu hn go do c thnh phn protein, khng v vitamin cao hn . Mc koji s khng th pht trin khi s bay hi m din ra d dng hn trn b mt ca la m. V th nn duy tr m cao ngay t u, t u giai on chun b koji. Vic thng kh nn phi hp vi nhit tng ng ca koji trong vic chun b koji theo phng php c hc. c koji vi amylase hot ng mnh, mu sng, v hiu sut to sn phm cao, chng ta cn iu chnh nhit 36-38oC trong 10-18h u, tip theo iu chnh v 30-32oC. Koji cho miso c hot ng ca amylase v protease u cao v nhit koji c gi 2931oC .Vi m cao v tnh dnh ,koji la m d b nhim Neurospora hn koji go. 2. Quy trnh sn xut miso 2.1. Quy trnh

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Tng Miso

u nnh Tp cht

Lm sch v Ra N c Ngm

Rt nc

N c

Nu (Hp)

Lm ngui Koji go, (la m hoc u nnh) Mui, Nc, Nm men, VK lactic

Phi trn

Nghin

Ln men

chn

Bao gi

Thanh trng

Miso

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Tng Miso

Gii thch quy trnh: Trong khi u nnh nu chn c lm ngui, koji mui, mui v dung dch mui tit trng cng vi mt s nm men, vi khun lactic v vitamin c thm vo. Sau hn hp c nghin v t vo thng ln men cho ln men v chn. - Phi trn + Mc ch: mc ch chnh l b sung cc tc nhn ln men vo u nnh qu trnh ln men xy ra + Cc bin i ca nguyn liu: khi lng hn hp tng, nhit ca hn hp cng tng nh do s khuy trn. + Thit b phi trn: thit b phi trn loi thng trn, loi phi trn t ng theo trng lng, loi inh vt, loi thng quay dng trng c s dng vi s lng hn hp ln; cn vi lng nh th c thc hin trong thng lm bng tay.
2.2.

MY PHI TRN DNG TRN + Thng s k thut: Nc: Nc chim t l khong 10% tng trng lng tng, dng to m cho
tng mc 48-52 %. Nc cn c loi b cc vi khun gy nhim, c th un si ri ngui.

Mui: Nng mui khng nn lch hn 0,5% trong hn hp, nng mui trong tng lng nc trong miso mn l 21-22% khi u nnh v koji c t l 1: 57; 20-21% khi t l koji l 8-10. Vi sinh vt: Vi sinh vt chu mui c s dng trong hn hp tng cng s ln men, c th l nm men nh Saccharomyces rouxii, Torulopsis versatilis v acid lactic sn xut bi vi khun Pediococcus halophilus. S i lp gia nm men v vi khun lactic, v s pht trin ca vi khun lactic c th b cn tr bi nm men. Do s lng vi khun lactic s dng l 10^6tb/g gp 10 ln nm men (10^5tb/g). Nhit phi trn: Miso mu nht i hi phi trn koji vi u nnh chn trong khi u nnh vn cn m. . Nhit ca hn hp nghin , yu t nh hng n qu trnh chn ,s nh hng n hot ng ca enzyme, s pht trin ca vi sinh vt hoc cc phn ng ha hc. i vi loi miso ngt, s phi trn c tin hnh 50oC c ch s pht trin ca vi sinh vt v c enzyme hot tnh cao. Nu
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Tng Miso

nhit phi trn thp hn 30oC ,qu trnh chn s bt n. Miso mn i hi c mi ln men v do d c phi trn 28-32oC trong phng php ln men m hoc 20oC trong phng php ln men t nhin. Thng thng, iu chnh nhit phi trn da vo nhit ca u nnh nu. Nhit cui ca hn hp, ngoi tr s phi trn nhit cao, th thng gi 20-25oC, thm ch 10oC, s cho miso cht lng tt hn. + Nghin

MY NGHIN NGUYN LIU Ty c im tng loi Miso m c mc nghin khc nhau. i vi Miso ht th hn hp c nghin n 6 mm,Miso mn th 1-2 mm. - Ln men + Mc ch: S dng enzyme t koji miso phn hy nhng nguyn liu th. S dng kh nng ln men ca vi sinh vt chu mui tng hp cc sn phm ln men lm tng mu sc v hng v bc ln men v chn. + Cc bin i ca nguyn liu: S bin i cc cht m : Sau khi pha trn, cc nguyn liu c vo cc thng cha. Trn tht k trnh to cc 'ti' khng kh v y np kn. Trong thng cc enzyme nm mc bt u tc ng, phn ct cc dng cht c trong u nnh v ht ng cc. Cc protease tc ng trn cht m, phn ct thnh cc polypeptids ri thnh cc acid amin. Cht m chnh trong u nnh l glycinin (8090%), v amino acid sau cng l glutamic acid to v ngt cho tng. S bin i cc cht bt: Amylase trong nm mc bin i cht bt thnh cc phn t ng n gin v polysaccharides phn ln l glucose, maltose, dextrose..Cc ng ny s l nguyn liu men v vi khun hot ng.Tng khi lm bng meo nm mc cy trn cm s ngt hn l meo cy trn ht u nnh. Lipase phn ct cht bo ca u nnh (khong 18%) thnh cc acid bo t do v do cc phn ng ester ha s to cc alcol c mi thm c trng cho tng. Hot ng ca vi khun v nm men (yeast) : Sau giai on hot ng ca cc enzyme v trong mt mi trng thch hp c nhiu dng cht, cc vi khun v nm men him kh bi sinh t 10 triu ln n 930 triu/ gram gi th bt u hot ng. Cc Lactobacillus bin i cc cht ng thnh nhng acids khc nhau nh acetic v lactic, cc acid ny to v chua nh cho tng ng thi gip cho s bo qun. Cc nm men dng ng to ra cc alcohol (ethyl v cao hn nh propyl,
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Tng Miso

pentyl..) v cc acid hu c, nht l succinic acid. Cc alcohol (cao) gip to mi cn cc acid gip to v cho tng. ng thi cng xy ra cc phn ng tng tc gia cc cht to ra do cc enzyme v cc cht to ra do ln men : acid hu c phn ng vi alcohols, vi acetic acid, vi acid bo t do to ra cc esters thm; acid amin phn ng vi ng to ra cc sc t nu hay (soyamelanine); cc sc t ny sau pha trn vi cc sc t loi flavone c sn trong u nnh gip to mu ca tng + Thng s k thut: Sau qu trnh phi trn, giai on u ca s ln men xy ra phn ng ca enzyme, khong 10 ngy v mi trng thch hp cho s pht trin ca vi sinh vt chu mui. Nhit ti u cho s thy phn protein v carbonhidrate bi enzyme t koji miso l 45-50oC cho protease, v 55-60oC cho amylase. Do , miso ngt , ci ny lin quan n phn ng enzyme hn l s ln men. , c nhit ti u khong 55-60oC. Mt s vi sinh vt pht trin trong koji miso v bao quanh mi trng, v thm vi sinh vt cho s ln men. Hu ht nhng vi sinh vt ny khng chu c mui, khng th pht trin 20% nng dung dch mui v s cht i trong mt tun. Sau , vi sinh vt chu mui bt u pht trin. K vng v iu th c nm men v vi khun lactic trong miso, nhit ti thch khong 30oC chng ngng pht trin 40oC.Miso mn th i hi c hai phn ng enzyme v s ln men. Nhit ti u cho vi sinh vt pht trin v ha gi l khong 30 oC. V d, s ln men ca miso mn cha 12-13% mui nn phi trn 25-30oC v duy tr nhit ny trong 7-15 ngy cho vi khun lactic pht trin lm gim pH xung 5,5 v to mi trng thch hp cho nm men pht trin. Saccharomyces rouxii sn xut ra mt s hp cht mi nh ethyl alcohol v amyl alcohol. Torulopsis versatilis c th bin i lignin thnh acid ferulaic v xa hn l thnh 4-ethylguaiacol, hp cht mi. Trong sut thi k ny, nhit ca miso tng chm n 30-35oC. Nhit duy tr trong 15-30 ngy, tip theo n gim n 20-25oC trong 40-60 ngy. S ln men t nhin ca miso khng ng dng x l nhit hoc iu khin nhit nhng i khi tin hnh chn thi gian di trong phng ln men iu khin th cng. S o trn m bo s ln men ng u hn. Sau 2-3 tun ca qu trnh phi trn xy ra s ln men mnh. Vic phi trn c th duy tr nhit ca hn hp v ng nht hn hp, cng nh vic cung cp oxy cho nm men pht trin. - chn Qu trnh chn c tin hnh di nhit thp miso to mu v hnh thnh cc hp cht mi. Khi hng v n nh c to ra t s ha ln ca v ngt t ng, v mn t mui, v chua t acid hu c, v v umami t amino acid, th vic chn hon thnh. Phn ng nu ha t phn ng amino carbonyl cng c to ra ng thi.im mu cht iu khin s ln men l nhit cng nh k thut phi trn, Tuy nhin, qu trnh chn nhit cao c th git c nm men v vi khun lactic v l nguyn nhn lm mu ti v mi v h hng. Thi gian '' tng : Thi gian '' l mt yu t nh hng n phm cht ca tng.. Khi tng n lc c th n c, trong 1 gram (da theo tng Nht=Miso), cha n khong 4000 t bo mc, 6000 nm men, 1 triu ri vi
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Tng Miso

khun hiu kh (aerobic) v 2 triu vi khun him khi (anaerobic). Lng mui trong tng gip to ra mt mi trng gii hn s hot ng ca cc vi khun c hi, ng thi to thm v cho tng. Lactic acid c ch tng trng v hot ng ca cc vi khun gy bnh nh Staphylococcus, E. coli - ng gi Ti polyethylene c s dng ln u cho nhng gi nh miso. Ngy nay, mng phim nh cellophane v ph polyethylene vi vinyliden chloride hoc m ng polycellophan c s dng. gi cht lng, tm phim vi kh thm qua rt t, nn hn ch s nu ha sn phm. Hp nha cng c s dng. C cng ngh bao gi th cng v t ng. Trc khi hn kn bao gi, chng ta cn loi kh ngn cn s nu ha. Sn phm c gi nhit phng vn chu c s h hng mi v mu sc. Nu miso c tn tr nhit cao, s nu ha c th xy ra v pH miso tip tc gim s lm chua tng ln, kt qu c s nu ha v c mi l. Tn tr nhit thp (thp hn 15oC) c th ngn cn s h hng. Hin nay, miso thng c tr trong cc tup hoc cc hp kn v phi c tr trong t lnh ngay sau khi m ra. Miso c th c n sng hay nu chn, nhng sau khi nu gi tr dinh dng s gim i rt nhiu. Chnh v vy miso c nu kh cn thn: th d trong mn canh miso th ngi nu khng bao gi b miso vo ni canh ang si. Nhiu ngi thm ch ch b miso vo t canh sau khi nu bo ton cc gi tr dinh dng. - Thanh trng Khi bo qun , c th thm acid sorbic (di 0,1%) hoc K-sorbate (0,05%) . Alcohol 2-3% c th c s dng nh mt cht bo qun. Mc alcohol cn li trong trong miso c th c xc nh c tnh s alcohol cn thm. iu ny rt quan trng phi trn alcohol vo. Sn phm kh trng trong nc nng c th bo qun c miso. Nm men trong miso cha ch bin l nguyn nhn gy nn s ln men tip tc sau khi ng chai. Trong qui m nh, miso c gi trong ti nh, v c thanh trng 60oC trong 10 pht hoc 70oC trong 5 pht. Tip tc tit trng v ng gi, miso c un nng v lm lnh trong ng bm tip n l ng gi. Tuy nhin, phng php ny khng c thc hin iu kin v trng nghim ngt v vy cn thm cc yu t gi gn ngn cn s nhim. 2.3. Sn phm Miso cht lng tt c th c m t nh sau: C hng v c o, khng c mi l. V ngt nh v khng c v l hay v chua Si nm pht trin u trn mi ht go v khng nhim vi sinh vt khng mong mun. Ht go mm nhng n hi vi nht nht nh. Mt sn phm miso tt phi khng c mi l, v l hoc mi ru, nhim mc v s bin mu. Theo tiu chun quc gia ca Trung Quc, miso nn c cc tiu chun sau: Hng v Miso c trng.
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Tng Miso

Nito tng cao hn 1,51. Hm lng cht kh khng gm mui: cao hn 40,80% pH t 4,85- 5,85 Nguyn liu bao gi phi sch v khng thm nc. Cht lng ca miso c th c nh gi bng phng php cm quan hoc phn tch ha hc. Mu sc c th xc nh bng mt hoc xc nh bng thit b o mu. Mu sc ti sng s gim v mu s tng trong qu trnh chn. chua c xc nh bng s nh lng acid. Gi tr pH ca nguyn liu th ti u giai on phi trn l 5,7-5,8. Protein b thy phn thnh amino acid v acid hu c, ci ny s lm tng chua. Gi tr pH l 4,9-5,1 sau qu trnh chn. Protein ha tan c xc nh bng t l nito tng v nito ha tan trong nc, v protein d tiu ha c xc nh bi t l nito tng v nito formol. Trong qu trnh chn gi tr ca protein ha tan v d tiu ha tng ln. Sau 50 ngy ,protein ha tan t 60%, protein d tiu ha t 25%. Amino acid t do nh acid glutamic v acid aspartic c th cng t. Hm lng ru v acid lactic c s khc nhau gia cc loi miso. Thnh phn Alcohol v acid lactic nn cao hn 0,2% trong s ln men ca nm men. Nu gi tr ny thp hn 0,05-0,1% th khng c hot ng ca nm men v vi khun lactic. Acid bo t do t lipid ca u nnh ,n c phn gii bi lipase t mc khi u. Mt s acid bo l thnh phn ca lipo-ester gp phn to nn hng v cho miso. Do , vic xc nh acid bo hoc lipo-ester tr thnh mt ch tiu ca qu trnh chn. cht lng c, vic o trn cn thit sau qu trnh chn. Miso dng cu to ht, c th s dng phi trn ngay lp tc, nhng i vi miso dng mn cn ct nh n ng knh 1-2mm. ng knh ry qu nh hoc vic ct t t c th l nguyn nhn lm sn phm dnh IV. Gi tr dinh dng ca Miso - Tng c th c xem nh mt ngun cung cp kh tt nhng khong cht cn thit nh st, calcium, phosphorus mt s vitamins nhm B v cht m, k c cc acid amin thit yu (duy nht t thc phm c ngun gc ng vt). Cc loi tng ln men, nht l tng Nht c l l thc phm l tng dnh cho nhng ngi n chay, khng n nhng thc n v ung gc ng vt nh tht, c, sa..Tng do cha nhiu phn ha t cn gip c th d hp thu calcium v magnesium. T ngun cn bn u nnh, Tng c cc c tnh dinh dng ca u nnh (cha khong 20 % du), l ngun cung cp cc acid bo loi c nhiu ni i cha bo ha (polyunsaturated) tt cho sc kho ( du u nnh sn xut theo cng nghip, bn ti Hoa K, do cc k thut tinh ch, hu nh lm mt i cc acid bo EFA ny. n tng hng ngy, nht l tng Nht=Miso loi dng koji gc u nnh, cha khong 10% du trong c n 60 % l linolenic-7.5% v linoleic 55.9%, l nhng EFA thit yu m c th khng t sn xut c.
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Tng Miso

Theo cc nh dinh dng, cht m c xp hng theo NPU = Net Protein Utilization hay t l cht m thc s c th dng c. NPU cng cao th t l cht m m c th c th tiu dng cng cao. Trng c s NPU=94, ngha l trong 100 gram trng c n 94 gram cht m m c th hp th c. Cc thc phm gc ng vt thng c ch s NPU cao nh trng (82), c (80), ph mt (70), tht b v hamburgers (67), tht g (65). Thc phm gc thc vt nh go (70) c xem l cao nht, trong khi u nnh (61), ring tng li ln n 72 v tng trong qu trnh sn xut tr thnh mt thc phm..phi hp khin cht m trong tng b tc ln cho nhau.. - Tng, phng thuc cha bnh : Dc hc c truyn Trung Hoa v Vit Nam dng tng (loi ln men) lm thuc cha bnh. L Thi Trn dnh nhiu trang trong Bn tho Cng mc vit v duc tnh ca tng tu. Tuy nhin, v phng din khoa hc, dc tinh ca Tng, c bit l ca Miso, c nghin cu rt k lng ti Nht. Nt s cc nghin cu ng ch nh : - Tng v cht phng x : Trong nhng nm gn y, cc Bc s v cc nh Khoa hc Nht ch nhiu n kh nng ca tng (miso) trong vic bo v c th chng cc nguy hi ca phng x. Sau khi qu bom nguyn t th 2 th xung Nagasaki (1945), BS Shinichiro Akizuki b ra nhiu nm nghin cu cc tc hi ca tia phng x v a ra gi thuyt v li ch ca miso. Nm 1972, cc nh nghin cu Nht tm c trong miso cht dipicolinic acid (hay zybicolin trong Nht ng), mt alkaloid c kh nng phc ha (chelate) cc kim loi nng c phng x nh strontium v loi chng khi c th. Nm 1989, khi xy ra v n l nguyn t ti Chernobyl (Lin Bang X vit c), cc quc gia u chu nhp cng rt nhiu miso t Nht vi hy vng da trn gi thuyt ca BS Akizuki. BS Akihiro Ito, ti Phng Nghin cu Y hc Phng x ca Vin H Hiroshima ghi nhn chut nui bng miso it b cc tc hi do phng x hn chut i chng : chut i chng b ung th gan cao gp t 100 n 200 ln hn chut nui bng miso, ng thi chut n miso it b sng ni tng hn. Cng ti Nht, tng miso c thm vo thnh phn dinh dng hng ngy ca cc bnh nhn ung th c iu tr bng phng php dng tia phng x (radiotherapy) - Tng v Ung th : Vo thng 9 nm 1981, Nht bo Asahi Shimbun a ra mt bi bo ng ch v mt nghin cu ca BS Hirayama v Vin Ung Th Quc Gia Nht. Cuc nghin cu ko di hn 13 nm, theo di cc din bin sc kho ca 265 ngn ngi a n kt qu l nhng ngi Nht dng miso soup (loi nc ung ch to t koji ca tng miso) t b ung th bao t hn nhng ngi trong nhm n t 32-33 %. Mt nghin cu khc cng b trn Journal of the National Cancer Institute, thng 5 nm 2003 theo di sc kho ca trn 20 ngn ph n Nht ghi nhn
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Tng Miso

t l ung th v gim c n 40% ni cc ph n dng mi ngy 3 chn miso soup. Hot tnh nga ung th ca tng c gii thch l do cc isoflavones c trong u nnh nht l genistein (xin c bi Isoflavones trong u nnh ca cng Tc gi). Lng isoflavones trong tng cn tng cao hn do cc phn ng ln men : Genistein v Daidzein trong tng, nu tnh theo trng lng u nnh th cao hn n gn 30 ln so vi u nnh nu chn bnh thng. Theo cc nh nghin cu ti Vin Ung Th Quc gia Nht th genistein trong miso cao hn gp 20 ln so vi u h hay sa u nnh, v c gii thch l trong tin trnh ln men, cc vi khun gip phn ct nhiu hn cc tincht genistin trong u nnh thnh genistein - Tng v Vn n chay : n chay c bn n y l n thc phm khng ngun gc ng vt, nh tht c, sa, du m ng vt..Thc n ca nhng ngi n chay thng b xem l thiu Vitamin B12. Cho n nm 1977, cc nh nghin cu v dinh dng u cho rng ch cc thc phm gc ng vt ..mi c B12 (lng B12 cao nht l trong gan b, c ng, trng v ph mt..). Nhng nghin cu gn y cho thy mt s thc vt cng c th c B12 c bit l cc thc phm ln men t u nnh nh tng, chao, nc tng (x du) v nht l tng tempeh ca Indonesia. (100 gram tempeh, bn ti Hoa K cha t 3.9 n 8.8 microgram B12). Nhu cu B12 hng ngy (RDA) cho mi ngi ln c Vin Hn Lm Khoa Hc Quc Gia M nh l 3 microgram, trong khi con s ca FAO l 2 microgram.. Nghin cu ca BS Jusaku Takahashi (1955) ghi nhn trong 100 gram tng Nht lightyellow miso (rt ging vi tng C VN) c 0.17 microgram B12. Cc tu s Pht gio ti Nht, tuy khng dng cc thc phm gc ng vt nhng vn c B12 cn thit c l do t tng miso, natto..v cc rong cng thc vt nh hi to..Mt s loi miso sn xut theo cng nghip c th c thm B12 vo cc giai on sau cng khi c thnh phm. - Tng v Tui th : Tng c th c xem l mt thc phm l tng gip c th chng li cc tin trnh lo ha t bo do cc phn ng oxy-ha. Cc nh nghin cu ti H Y Khoa Okayama, Nht chng minh l tng miso cung cp rt nhiu cht chng oxy-ha nh Vitamin E, saponins, melanoidins.. cc cht ny gip thu nht cc gc t do, c ch cc phn ng peroxyd ha lipid l nhng phn ng gy tn hi mng t bo. Ngoi ra trong tng cn c cc flavonoids nh Daidzein, genistein cng l nhng cht chng oxy ha kh mnh..gip lm chm cc tin trnh lo ha ca t bo. Ti Liu Tham Kho 1. Handbook of fermented Functional Foods- Edward R. Farnworth 2. Handbook of food and Beverage Fermentation technology- Y.H. Hui
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Tng Miso

3. Thc phm ln men truyn thng- Nguyn c Lng, NXB i hc Quc Gia TPHCM. 4. Cng ngh ch bin thc phm- L Vn Vit Mn ,NXB i hc Quc Gia TPHCM.

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