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i Hc M TP.

H Ch Minh Khoa Cng Ngh Sinh Hc

Cng ngh ch bin thc phm

TI

QUY TRNH SN XUT BIA

Ging vin: Nh Xun Thin Chn

Nhm thc hin: Nguyn B Qunh: 0953010573 Mai Hong Phng: 0953010531 H i Hi: 0953012165

Nguyn nh Huy: 0953012265 Trng Anh Phi: 0953012511

MC LC
4. Men bia.......................................................................................................................................17

I.
1. Lch s pht trin

Gii thiu chung

Bia l mt trong cc ung lu i nht m loi ngi to ra, c nin i t nht l t thin nin k 5 TCN v c ghi chp li trong cc th tch c ca Ai Cp c i v Lng H (Mesopotamia).Ging nh phn ln cc cht cha ng khc c th b ln men mt cch t nhin, rt c th l cc ung tng t nh bia c pht minh mt cch c lp gia cc nn vn minh trn ton th gii. Vic kim nh ha hc cc bnh gm c pht hin ra rng bia (tng t nh ru vang) c sn xut khong 7.000 nm trc khu vc ngy nay l Iran v l mt trong s cc cng ngh sinh hc bit, trong cc quy trnh sinh hc ca s ln men c p dng. Ti Lng H, chng c lu i nht v bia c cho l bc v 6.000 nm tui ca ngi Sumeria miu t nhng ngi ang ung mt th ung bng cc cn ht bng sy t thng cng cng. Bia cng c cp ti trong Thin s thi Gilgamesh, mt bn trng ca 3.900

nm tui ca ngi Sumeria t lng tn knh n thn Ninkasi, v thn bo tr cho bia, n cha cng thc lm bia c nht cn st li v miu t vic sn xut bia t la mch thng qua bnh m. Bia tr thnh thit yu i vi tt c cc nn vn minh trng ng cc th gii phng Ty c xa, c bit l Ai Cp v Lng H. Bia tng l quan trng i vi ngi La M trong thi k u, nhng trong thi k Cng ha La M th ru vang thay th bia nh l mt ung cha cn c a chung hn. Bia tr thnh ung c coi l thch hp cho nhng ngi man r; Tacitus vit mt cch y ch bai v bia c cc ging ngi c sn xut trong thi i ca ng. Ngi Thracia cng c bit l s dng bia sn xut t la mch en, thm ch t th k 5 TCN, nh Hellanicos vit trong v cc opra. Tn gi cho bia ca h l brutos hay brytos. S b sung hoa bia vo bia to v ng, bo qun v hng v cho bia l mt pht kin tng i mi: trong thi Trung c nhiu hn hp khc ca cc loi tho mc thng thng c cho vo bia ch khng phi hoa bia. Cc hn hp ny thng thng c gi l gruit. Hoa bia c trng ti Php sm nht l vo khong th k 9; vn bn c nht cn st li c ghi chp v vic s dng hoa bia trong bia c nin i vo nm 1067 bi n tu vin trng kim nh vn Hildegard: "Nu ngi ta nh lm bia t yn mch, n c chun b cng hoa bia." Ti chu u, trong thi Trung c, bia ch yu c sn xut trong gia nh. Vo th k 14 v 15, vic sn xut bia dn dn chuyn t hot ng gia nh sang hot ng th cng, vi cc qun bia v tu vin sn xut bia ca mnh hng lot tiu th. Trong th k 15, Anh th loi bia khng c hoa bia c bit n nh l ale, cn vic s dng hoa bia th ung gi l bia. Bia c cha hoa bia c nhp khu vo Anh t H Lan sm nht l t nm 1400 Winchester, v hoa bia c trng trn quc o ny t nm 1428. Tnh ph bin ca hoa bia ban u l hn hp Cng ty bia ru London i xa ti mc ra thng bo "khng hoa bia, khng tho mc hoc nhng g khc tng t c cho vo bt k ale hay ru (mi) no s c sn xut m ch c liquor (nc), mch nha, v men bia". Tuy nhin, vo th k 16, ale c dng ch cc loi bia mnh (nng cn cao) bt k, v tt c ale v bia u s dng hoa bia.

Sn xut bia th k 16: Nm 1516, William IV, Cng tc x Bavaria, thng qua Reinheitsgebot (Lut tinh khit), c l l quy nh v thc phm c nht cn p dng n nay.[8] Gebot quy nh rng thnh phn ca bia ch c bao gm nc, la mch hoa bia, vi men bia c b sung sau pht kin ca Louis Pasteur vo nm 1857. Lut ca ngi Bavaria c p dng trong c nc c nh l mt phn ca nc c thng nht nm 1871 thnh ch c di thi Otto von Bismarck, v k t c cp nht phn nh xu hng hin i trong sn xut bia ru. Cho n nay, Gebot vn c coi l tiu chun ca tinh khit cho bia, mc d iu ny c th gy tranh ci.

Phn ln cc loi bia cho n thi gian gn y thc cht l th m ngy nay gi l ale. Bia lager c pht hin ra mt cch tnh c vo th k 16 sau khi bia c lu tr trong cc hm lnh mt thi gian di; k t n c sn xut nhiu hn ale. Vi s pht minh ra ng c hi nc nm 1765, cng nghip ha sn xut bia tr thnh s tht. Cc ci tin mi trong cng ngh sn xut bia xut hin cng vi s ra i ca nhit k v t trng k vo th k 19, cho php cc nh sn xut bia tng tnh hiu qu v kim sot nng cn. Cho n cui th k 18, mch nha ch yu c lm kh bng la do t g, than ci, tru, v sau nm 1600 l t than cc. Ni chung, khng c loi mch nha no trong s ny c che chn tt khi khi sinh ra trong cc l sy, v do cc loi bia thi k c thnh phn hi khi trong hng v ca chng; cc chng c ch ra rng cc nh sn xut mch nha v bia thng xuyn phi c gng gim thiu s m khi ca bia thnh phm. S pht minh ra l nng hnh trng nm 1817 ca Daniel Wheeler cho php to ra mch nha nng chn k v to tin cho sn xut cc loi bia en (porter v stout). S pht minh ra vai tr ca men bia trong qu trnh ln men vo nm 1857 bi Louis Pasteur gip cho cc nh sn xut bia phng php ngn chn v chua ca bia bi cc loi vi sinh vt khng mong mun. Nm 1953, Morton W Coutts, mt ngi New Zealand pht trin k thut ln men lin tc. Morton ly bng sng ch cng ngh ca ng v n l mt cuc cch mng trong cng nghip bia do n lm gim thi gian v sn xut bia trc y l 4 thng xung cn cha y 24 gi. Cng ngh ca ng vn c s dng bi nhiu nh sn xut bia ln nht th gii ngy nay, bao gm c Guinness. Ngy nay, cng nghip bia l cng vic kinh doanh khng l ton cu, bao gm ch yu l cc t hp c ra i t cc nh sn xut nh hn. Trong khi bia ch yu l ung cha cn th mt s bin thi ca n cng tn ti, xut pht t th gii phng Ty, l cc loi bia i qua cng on x l loi b bt cn, sn xut ra ci gi l bia khng cn.
2.

Cc hng sn xut bia ln trn th gii (2003)


- Anheuser busch (USA) - SAB-Miller (USA) - Heineken (Netherlands) - Interbrew ( Belgium) - Carlsberg (Denmark) - AMBev ( Brazil) - Modelo (Mexico) - Coors (USA) - Tsingtao (China) - Scottish & Newcastle (Great Britain)

3. Mt s hng bia c mt Vit Nam


- SAB-Miller

- Heineken - Tiger - Carlsberg - ..

II. Nguyn liu sn xut bia


1.

Nc

chim n 95% thnh phn ca bia nn nhng c tnh ha hc ca nc nh cng, mm v cc khong cht bn trong ng vai tr quan trng qui nh c tnh v phong cch ring bit ca tng loi bia. Thng thng nc c cng cao c dng sn xut cc loi bia sm mu nh bia en Amber Stout, trong khi nc c cng thp ph hp sn xut cc loi bia sng mu nh Heineken, Tiger, Larue.

2. Malt v th liu
a. Malt

Malt l sn phm c ch bin t cc loi ht ha tho nh i mch, tiu mch, thc, ng v.v. sau khi cho ny mm iu kin nhn to v sy n m nht nh vi iu kin bt buc. Malt l mt loi bn thnh phm v giu cht dinh dng: 16 18% cht thp phn t d ha tan h enzym c bit phong ph, ch yu l amylaza vproteaza. Trong s cc loi mch nha th mch nha t la i mch (Hordeum vulgare) c s dng rng ri nht do n cha nhiu amylaza, l mt loi enzym tiu ha gip cho vic ph v tinh bt chuyn n thnh ng. Tuy nhin, ph thuc vo loi cy trng trong tng khu vc m cc loi ng cc c/khng c mch nha ha khc cng c th s dng, bao gm la m, la go, yn mch (Avena sativa) v la mch en (Secale cereale), cng nh t ph bin hn l ng v la min (cao lng, Sorghum chinensis). Mch nha c to ra t ht ng cc bng cch ngm chng vo trong nc, cho php chng ny mm v sau lm kh ht ny mm trong cc l sy. Ht ng cc mch nha ha to ra cc enzym chng chuyn ha tinh bt trong ht thnh ng c th ln men.Thi gian v nhit sy khc nhau c p dng to ra cc mu mch nha khc nhau t cng mt loi ng cc. Cc loi mch nha sm mu hn s sn xut ra bia sm mu hn. Ngy nay, trong phn ln cc trng hp, hai hoc nhiu loi mch nha c phi hp sn xut bia.

Vai tr Malt cung cp ton b lng glucid (ch yu di dng tinh bt) chuyn ha thnh ng, v t ng chuyn ha thnh cn v cc cht khc. gim gi thnh, ngi ta c th s dng ng cc lm th liu, v lng ti a l 50% ch khng th thay th hon ton malt. Malt cha y enzym amilaza thy phn tinh bt. Nu s dng th liu nhiu th lng enzym ny cung cp khng y v ta buc phi b sung enzym t bn ngoi vo, ch yu l enzym t vi sinh vt. Malt cung cp kh lng protein v c cha h enzym proteaza thy phn chng. Trong giai on m mm, h enzym ny c hot ha mnh m. Khi chuyn sang giai on nu, chng thy phn protein to thnh cc phc cht c kh nng gi CO2 tt, to v bia c trng. STT 1 2 3 4 5 6 Ch tiu kim tra Ngoi quan m ha tan trn cht kh xay nhuyn Protein tng Hot lc C ht >2,5 mm C ht <2,2 mm 7 8 9 10 11 12 13 trong Thi gian ng ho Tc lc mu pH Protein ha tan Ch s Kolbatch Tiu chun Mu vng rm, khng c mc, khng su mt <=5% >=80% 9,5-11% 260 - 320WK >=85% >=1,5% <= 5 EBC < 15pht Bnh thng 3,0-4,5 EBC 5,6-6 4,0-4,7% 38-43

Cc loi enzym trong malt H thng enzyme ny gm c: alpha-amylase, beta-amylase v amilophosphatase, phn ln chng tp trung phi mm v mt t c phn b phn di ca ni nh hoc trong mng ngn gia v tru v ni nh.

H thng enzym thy phn tinh bt


Vi enzyme alpha-amylase c cht ca n l tinh bt v destrin, t to ra sn phm l maltose v cc destrin mch ngn. Enzyme ny hot ng ti u pHopt = 5.8, topt = 72 76 0C. Vi enzyme beta-amylase, n c trong ht i mch dng lin kt cng nh dng t do, nhng trong qu trnh m mm hot tnh ca enzyme ny s tng dn. Vi s tham gia ca enzyme ny, tinh bt i mch s b phn ct thnh ng maltose. Enzyme ny hot ng ti u pHopt = 5.5 5.8, topt = 62 650C

H thng enzyme protease:


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.

H thng enzyme esterase (phosphatase):


H thng enzyme esterase (phosphatase) gm c: saccharophosphatase, phytase, glyxerophosphatase, nucleotidase tham gia thc y v xc tc cho cc qu trnh ester ho trong qu trnh ny mm. Phytase: ph mi lin kt este ca phytin v gii phng ra ru inozit v axit phosphoric t do. Phytase c pHopt =5.0 5.5, topt =40 500C. Cc enzyme khc nh: saccharophosphatase, glyxerophosphatase, nucleotidase s ph cc mi lin kt ester tng ng ca cc hp cht hu c c cha phosphate v gii phng ra acid phosphoric t do. b. Th liu

Theo lut thun khit ca c ban hnh th th liu (Ph liu) c nh ngha l nhng nguyn liu ngai Malt; Houblon; Nc; Nm men. Thc t trong vn bn chnh thc ca lut tinh khit bia c nm 1516 khng xem Nm men l nguyn liu chnh sn xut bia. Cn theo y ban tiu chun thc phm ca Anh nh ngha ph liu l bt c ngun Carbon hydrat

ngoi Malt i mch gp phn vo cht lng ng ca dch nha. Ph liu c s dng trong 3 lnh vc sau: - Nhng ph liu th phi Malt dng rn s dng trong qu trnh sn xut bia (Go; ng cc cha ny mm). - Nhng ph liu dng lng a vo to nn tnh cht c trng (ch phm Sirop) - Nhng loi Malt ng cc khc Malt i mch gp phn vo cht lng dch nha (Malt thc; Malt la min) Trong chng ny chng ta tm hiu cc th liu dng trong sn xut bia. Vic s dng th liu c th mang li nhng bt li (hm lng nitrogen ha tan gim do protein t; khng hoc cha t enzym) tuy nhin chng cng mang li li ch ng k (Gim gi thnh; tng tnh cht hng v cho sn phm bia; ci thin kh nng gi bt). Trong sn xut bia Gi tr ca bia da theo cng thc: Gi tr bia= Kh nng chit xut+ S lng sn phm Gi thnh Nh vy hiu xut chit xut cng cao th gi tr sn phm cng ln Ti M lng ph liu s dng trung bnh khang 38%, Bp l loi ph liu c s dng nhiu v thng dng nht chim 46%; Go chim 31%; cc loi ng v Sirop chim 22%. Bp (Ng)

Bp c s dng nhiu M v Canada dng xay ca bp vng, mc ch loi b lp v ngoi v phi (cha nhiu du) ch li ni nh. Hiu sut trch ly ca Bp thp hn nhng th liu khc nhng li cha nhiu m v cht bo hn. Nhit h ha ca th liu bp thp hn (62- 74oC) so vi go (64- 78oC). Bp nu s dng dng tm cho hiu sut trch ly cao hn v kh nng ln men c ci thin kt qu ny c kim chng trong quy m phng th nghim. Cc nghin cu cng kho st v kh nng trch ly, hm lng amino acid, nht ca dch nha v cho thy mt s li ch ca th liu Ng. Trong nghin cu ca Meilgaard ng thy rng cht lng ng trong dch nha khi s dng th liu l bp v go vi t l 20% (c ngha t l th liu t 20% m khng thay i

cht lng dch nha so vi s dng 100%) mc d mc ng Succrose v ngFructose gim khi tng t l th liu. Khi s dng t l Bp 30% ta c thnh phn cht thm bay hi tng ng vi khi dng 100% Malt. Vic dng th liu vi t l cao l nguyn nhn tng mc Diacetyl khi kt thc qu trnh ln men chnh, tuy nhin chng ta c th khc phc hin tng ny trong qu trnh ln men ph.

Go Go l loi th liu c s dng ng hng th 2 sau Bp ti M. Go c gi thnh cao hn bp khong 25%. Go c s dng di dng tch tru, cm v mm. Tuy nhin trong qu trnh loi b cc thnh phn trn ch gim t l hnh thnh tm thc t gim gi thnh cng ngh chp nhn t l tm 30%. Do go cha t cht bo hn bp v th Go c s dng trong nhiu nh my sn xut bia. Go dng trong sn xut bia s cho hng thm v v trung tnh, sn phm c mu sng v trong. Cht lng ca bia dng th liu Go c th cn phi ci thin mt s yu t nh: trong; Nhit h ha; nht ca dch cho; Hng thm ca cho; Hm lng cht bo; Hm lng proteinGo b h hng trong qu trnh vn chuyn v tn tr cng l mt vn cn quan tm nhng vi nhng tin b khoa hc k thut trong bo qun iu ny khng cn l mi quan ngi.

Khng phi tt c cc loi go u c th dng sn xut bia, do c nhng lai go c nht cao khi h ha dn n vic kh khn khi bm dch. Theo cc nh nghin cu nu go c thi gian dch ha khi un si trong thi gian 15 pht c th dng lm th liu sn xut bia. Trong qu trnh h ha to iu kin thun li trong giai on ng ha v dch ha go ngi ta thm vo lng Malt lt t 5- 10% vi mc ch s dng lng enzym c trong Malt lm gim khi lng mch tinh bt. Vo cui giai on nu cho trong mt s trng hp nhit ni cho t n 112oC. Theo cc nghin cu v hin cn tranh lun v hm lng nit ha tan trong dch nha khi dng th liu go cn thp hn khi dng th liu Bp.

La mch Vic s dng la mch cha ny mm trong sn xut bia nh mt th liu c t lu. Tuy nhin, do m cao ca ht la mch cao (18- 20%) nn gy ra mt s kh khn trong qu trnh. Trong qu kh la mch s dng trong sn xut bia dng c h ha s b nhit 85oC sau c lm kh n m 8- 10%. Vic h ha s b gip cho kh nng trch ly Glucan v lm gia tng hm lng - Glucan trong dch nha. Khi qu trnh h ha s b bng hi nc c th dn n tng nht ca dch nha. Tinh bt ca la mch d dng b thy phn hn tinh bt bp v go. La mch b v c th lm tng kh nng trch ly tuy nhin vic ny li nh hng n qu trnh lc v v tru ng vai tr trong vic to mng lc. Nhc im ca th liu la mch cha ny mm l lm gim lng nit ha tan v mu ca dch nha. Khi dng th liu vi t l thp c th lm tng kh nng n nh bt, tuy nhin khi dng vi t l cao c th lm tng nht ca dch nha v kh lc do lng - Glucan nhiu. - Glucan d dng b phn hy nhit 65oC vi tc dng ca - Glucanase ca Malt. Ti mt s nh my bia ti c s dng th liu la mch cha ny mm ln 50%. Tuy nhin, ngi ta b sung lng enzym bng cc ch phm c cha - Amylase, Protease v Glucanase chit xut t vi khun Bacillus subtilis. Kh nng ln men dch nha t th liu la mch cha ny mm vi t l 50% bng vi t l 100% Malt. Tuy nhin, trong dch nha dng th liu ny cha t ng Fructose, Succrose, Glucose, Maltotriose nhng nhiu ng Maltose hn so vi dch nha trch ly t Malt i mch. Sn phm bia c s dng th liu so vi sn phm dng 100% Malt khng c s khc bit v cm quan. La Min (K)

Mc d c xem l th liu rt c tim nng trong thi gian 50 nm trc nhng ch trong 20 nm gn y la min mi c s dng rng ri. y l loi ng cc c sn lng ng hng th 5 trn th gii y l ngun lng thc ch yu ca vng trung M v Chu Phi. Chu phi s dng la min sn xut bia vi nhn hiu Bantu bia Nam Phi, dolo Burkina Faso, v billi billi Chad (St). Nhng loi bia ny khng dng houblon, c v chua nh v thng khng qua qu trnh lc v th thng c s dng vng nng thn. Ti M mi n nm 1943 la min mi c s dng nh mt th liu v tnh hnh khan him nguyn liu. Tuy nhin, vo thi gian ny k thut nghin cha tt nn dn n nhng vn

v hiu sut trch ly v v ng ca sn phm. Ngy nay vi nhng tin b khoa hc k thut vn trn c gii quyt. C l v nhng tc ng xu ca la min khi s dng ln u nn ti M vic s dng n nh mt th liu rt him tr khi s dng vi yu t kinh t La min l mt loi ng cc c kh nng Strees nc rt cao v th n thng c trng ti vng nhit i v vng Trung M vi sn lng 2- 3,8 tn/ Arce khi khng c bn phn v s tng cao khi c chm bn tt.T chc lng nng th gii (FAO) khuyn nn dng la min sn xt bia. Thnh phn tinh bt ca la min tng t nh bp gm 75% Amylopectin v 25% amylose. Kch thc ht tinh bt la mch 15m so vi 10m ca tinh bt bp. Nhit h ha ca tinh bt la mch (68- 72oC) cao hn so vi tinh bt bp (62- 68oC). Trong qu trnh nu cho qu trnh trch ly t hiu qu cao ngi ta b sung 5%lng Malt lt vo ni cho. Tinh bt bp Tinh bt bp l mt th liu c gi thnh cao nht trong sn xut bia. N c to thnh bng cng ngh nghin t. Do gi thnh cao nn chng t c s dng trong sn xut bia. Thnh phn tinh bt bp cha 96% lt sng 200 mesh.

Tinh bt ng c th s dng chung vi go v bp y l la chn kh thi ca cc nh sn xut. Nhit h ha v dch ha ca tinh bt bp thp hn so vi go v bp v th khi s dng kt hp chng ta ch trnh b kht do qu trnh lng ng (tng tc khuy). S dng tinh bt bp cho dch nha c thnh phn v tnh cht tng t khi dng th liu gao. Hiu sut thu hi c th tng 1- 2%; khng c kh khn trong qu trnh lc. Nhn chung vic s dng th liu tinh bt bp trong sn xut bia vo quy m v gi thnh. Tinh bt la m Tinh bt la m t c s dng ti M trong sn xut bia v l do gi thnh cao, ch c Canada s dng lng la m trong thi k vo ma chnh v. Thnh phn ha hc ca tinh bt la m rt ging vi tinh bt bp. Mt tnh cht quan trng ca tinh bt la m l nhit h ha ca chng tng ng vi nhit ca Malt nn c th trn trc tip vo ni nu Malt. Tuy nhin, nu s dng thit b nu ring chng ta c th nng hiu sut thu hi ln 10% so vi s dng chung ni.

thu nhn tinh bt la m chng ta s dng cng ngh tng t i vi bp. Nhit trong tn tr nn di 52oC trnh hin tng vn cc. Nhit nu tinh bt la m khng vt qu 98oC trnh hin tng tro bt. Do tinh bt la m cha nhiu - Glucan nn trong qu trnh nu chng ta s dng lng Malt lt 10%, duy tr nhit 48oC trong 30 pht trc khi nng nhit ln 66oC to iu kin thy phn Glucan tt hn. Bng ng cc L sn phm ng cc c x l nhit 260oC sau cho tng kch thc t ngt bng phng php gim p sut t ngt. Loi th liu ny khi s dng khng cn c qu trnh h ha s b. Qu trnh to sn phm lm bin tnh mt lng protein ng k nn khi s dng c th lm gim lng protein ha tan trong dch nha. C la mch v la m u c th dng to bng ng cc. Cc phn tch thnh phn ha hc cho kt qu tng ng gia 2 loi nguyn liu trn. Ngi ta thy rng nu nu bng ng cc trong thit b ring nhit 71- 77oC trc khi hi cho vo ni Malt s cho hiu sut cao hn khi nu chung. Mt vn cn quan tm trong qu trnh v bng ng cc ht nc nhiu hn nhng loi ph liu khc. Siro Cc loi siro thng dng trong sn xut bia nh siro Glucose; siro ng ma v siro ng nghch chuyn.Mc d khc nhau v thnh phn nh chng u l ngun Carbonhydrat. Sn phm siro Glucose c s dng trong nhng nm 1950 vi chuyn ha 64- 68 DE (dextrose equivalent).Bng nhng tin b ca cng ngh enzym ngy nay th gii to c cc sn phm siro vi DE khc nhau.Mt tr ngi khi s dng th liu ny l chng cha khang 20% ng khng ln men. Bng .T l ng (%) ca Siro c to thnh bi cc phng php so vi 100% Malt i mch. Loi ng Glucose Maltose Maltotriose Dextrin Xc tc 65 10 5 20 Acid & enzyme 40 28 12 20 Enzyme 5 55 20 20 Dch malt 8 54 15 23

Ngun: Cung cp bi Chantler, J. 1990. Tech. Q. Master Brewers Assoc. Am., 27:7882. Mt im yu ca th liu siro l trong qu trnh tn tr xy ra cc phn ng ha nu (melaloidin) v vy cc nh sn xut thng thm Sulfite vo siro nhm ngn chn hin tng ny.Sulfite l tc nhn gy d ng cho mt s ngi v lm mt mi ca sn phm.Ngoi ra siro cn c cho l c d v gt v mang hng v ca bp. Chnh v th chng t c s dng lm ph liu trong sn xut bia mi cho n nhng nm 1980 khi m k thut xay t c ng dng v do xu hng s dng ph liu dng lng nhng nc Nam M (T l ph liu ln n 50%) cng vi vic nhu cu th trng tng ln 50%. Vic s dng ph liu dng lng trong sn xut bia rt c trin vng trong tng lai nu chng ta khc phc c cc

nhc im ca loi nguyn liu ny nh: Tng t l ng c kh nng ln men (Maltose); gim t l ng Glucose; ci thin kh nng tn tr (gim phn ng ha nu) hoc to ra cc loi siro cha cc loi ng ring bit khi s dng chng ta nhanh chng pha trn cc loi ng theo yu cu ln men.

3. Hoa Bia (Hublon)


Hoa bia hay hublng (danh php khoa hc: Humulus lupulus) l thc vt dng dy leo, sng lu nm (30-40 nm), c chiu cao trung bnh t 10-15 m. Hoa houblon c hoa c v hoa ci ring cho tng cy. Trong sn xut bia ch s dng hoa ci cha th phn. Thnh phn ha hc Nc Cht ng Polyphenol Protein Cellulose Tinh du thm Cht khong Cc hp cht khc 11 -13% 15 -21% 2,5 -6% 15 21% 12 -14% 0,3 1% 5 8% 26 28%

Vai tr ca hoa bia trong sn xut bia Hoa bia cha mt s tnh cht rt ph hp cho bia Trc y ngi ta thng chia Houblon lm 3 loi: Hng (cha nhiu hng, hm lng -acid 3- 7%); Nhiu mc ch (Hng thm, hm lng - acid 6- 10%); Hm lng -acid cao (hng thm tm chp nhn, hm lng - acid 9- 16%). Hin nay trn th trng Houblon c 2 dng: Dng vin v dng cao

Thnh phn ha hc ca Houblon

Theo nghin cu ca Steven nm 1967 thnh phn ca Houblon nh sau: Resin chim 15% Protein chim 15% ng n chim 2% Polyphenol chim 4% Pectin chim 2% Tinh du d bay hi 0,5% Tro chim 8% m chim 10% Cellulose chim 43%

Resin (Nha) Nha trong qu Houblon bao gm 2 loi: nha mn v nha cng Nha mm: Trong Houblon ti cha mt s lng nh nha m thnh phn ch yu ca n l - acid v - acid ngoi ra cn cha mt phn nh dedoxy - acid (l thnh phn khng ng vai tr g trong sn xut bia chng s b nm men hp ph trong qu trnh ln men). Nha mm l thnh phn c kh nng ha tan trong dung mi hexane Nha cng: Chim 1 t l rt nh trong Houblon ti nhng s tng trong qu trnh tn tr. N c cho l thnh phn nha khng ha tan trong dung mi Hexane. Tng nha ca Houblon c xc nh bng tng ca nha cng v nha mm. y l thanh phn c th ha tan trong dung mi Diethylether v Methanol. Phng php xc nh phn trm cc loi acid c tin hnh bng cch hp thu ca dung dch trch ly acid t Houblon trong dung mi Toluen sau khi pha long trong dung dch Metanol kim c o ti 3 bc sng 275nm; 325nm; 355nmn bng my quang ph k. Polyphenol (Tanin) Proanthocyanidin L thnh phn polyphenol ha tan trong nc tn gi Catechi v Enpicatechin thnh phn c cu to bi cc monomer flavan-3-ols. Phn t Proanthocyanidin c th cha n 20 monomer. a s Proanthocyanidin s b loi b trong qu trnh lng v chng s kt lng di tc dng ca nhit, ch c nhng phn t c khi lng phn t nh (dimer; trimer..) tn ti trong dch nha gp phn vo vic bo qun, chng xy ha v ci thin hin tng c ca bia ng thi do cha in tch dng nn chng c tc ng n s n nh ca hng v sn phm Flavonoids Xanthohumol (XN) Mu vng ca Lupulin cha Xanthohumol chim hm lng 1,5% so vi khi lng kh ca Houblon trc y chng khng c quan tm lm v l nguyn nhn gy nn hin tng c bia nn cn phi c loi b. Tuy nhin, gy y ngi ta ang nghin cu v thy rng n c kh nng chng ung th v khng khun. V th trong mt s trng hp sn phm bia cha Xanthohumol c cho rng c gi tr trong y hc.

Isoxanthohumol (IX) Xanthohumol ha tan km trong nc, thnh phn ny nhanh chng b kt ta v ch c 1 phn rt nh tn ti trong bia thnh phm. V th trong qu trnh un si chng chuyn sang mt dng ng phn gi l Isoxanthohumol c kh nng ha tan tt hn cht ny c chng minh trong phng th nghim c kh nng chng ung th 8-Prenylnaringenin v Desmethylxanthohumol Mt hp cht khc cha trong Houblon c quan tm nhiu l 8-Prenylnaringenin (8- PN) cn c gi l Hopein. Hop ti cha rt t thnh phn ny chng c hnh thnh do s ng phn ha trong qu trnh un si ca hp cht Desmethylxanthohumol c trong Houblon vi hm lng t hn XN rt nhiu v th s hnh thnh 8- PN rt chm. Trc y cc nh khoa hc cho rng nhng ngi ph n lm cng vic thu hoch hoa bng tay c hin tng ri lan kinh nguyt l do trong hoa c cha kch thch t n (estrogen). Ngy nay, th phm gy nn hin tng ny c xc nh l do 8- PN v chng c hat tnh nh mt kch thch t n vi hot cao hn estrogen. Chnh iu ny dn n kh nng chng ung th cc b phn nh v, t cung, tuyn tin lit. Hm lng 8-PN trong bia thnh phm rt nh <0,1 ppm. Xanthogalenol L mt trong nhng thnh phn c trong Houblon va c khm ph trong loi Houblon cao hm lng alpha ca Chu M. Hp cht ny hn cn c nghin cu ti cc quc gia c nn cng nghip bia pht trin. Pectin Thnh phn Pectin chim 1 t l khim tn trong thnh phn Houblon v chng khng c vi tr ln i vi sn phm bia, hu ht chng c loi b trong qu trnh lng cn. Tuy nhin, theo nhng nghin cu cho thy Pectin c trong Houblon ng vai tr n nh bt. Vi hm lng pectin Houblon 30 ppm c th lm ci thin v gia tng kh nng n nh bt ca sn phm bia. Tinh du d bay hi Tinh du chim khang 0,4- 2,5ml/100g sn phm tinh du chng ct t Houblon. Trong nguyn liu th (cha qua chng ct) cha nhiu tinh du hn so vi nguyn liu x l nhng hm lng Lupulin trong 2 dng khng c khc bit lm. Thnh phn ch yu ca tinh du Houblon l Terpene. Terpene trong tinh du Houblon c 3 dng: monoterpene myrcene; -humulene; -caryophyllene. Cc dng ny thng hoc chuyn i cho nhau v chim n 80% hm lng tinh du ca Houblon. Ngoi ra chng cn cha cc loi Terpene khc nh - ; -selinene v -farnesene (Hnh .) Trong s cc loi tinh du theo cc nghin cu dng nh ch c Myrcene c tc dng tch cc n hng thm ca bia Cc hp cht lu hynh c cho l gp phn lm gim hng thm ca Houblon. Chng c pht hin trong Houblon vi s lng ph thuc vo ch chm sc; chng loi v s lng thuc chng nm mc; thnh phn khang cht ca t

S dng Houblon

Vic s dng Houblon ph thuc vo nhiu yu t v mc ch s dng. Da vo cc yu t trn chng ta quyt nh la chn lai Houblon no ti u nht. Cc yu t v mc ch nh: - Mc ng - thm - Bn mi - Bn bt

4. Men bia
Men bia l cc vi sinh vt c tc dng ln men ng .C hai ging chnh l men ale (Saccharomyces cerevisiae) v men lager (Saccharomyces uvarum), vi nhiu ging khc na ty theo loi bia no c sn xut. Nm men sinh si nhanh, t bo li cha nhiu vitamin, axit amin khng thay thm hm lng protein chim ti 50% trng lng kh ca t bo, nn nhiu loi nm men cn c s dng sn xut protein.
a.

c im hnh thi v cu to

Nm men thuc nhm c th n bo. Nm men trong cng ngh sn xut bia thng l chng thuc ging Sacchromyces .

Nm men dng ln men bia gm nm men chm v nm men ni: + Nm men chm(lager ): hu ht cc t bo khi quan st th ny chi ng ring l hoc cp i. Hnh dng ch yu l hnh cu. + Nm men ni( ale ): t bo nm men m v con sau khi ny chi thng dnh li vi nhau to thnh chui t bo nm men. Hnh dng ch yu l hnh cu hoc ovan vi kch thc 7-10 micromet b. Ch tiu la chn ging men bia + Kh nng v tc ln men trong iu kin nhit thp vi dch ng malt. + Kh nng kt lng i vi nhng lai ln men chm. + Hm lng cc sn phm bc hai to thnh trong ln men. + Tnh n nh trong sn xut. + To ra hng v v cht lng sn phm c trng.

c. Quy trnh sn xut ging men bia Nui cy trong phng th nghim Nui cy men ging trong nh my Ly tm men ging Nui cy men thng mi Ly tm men thng mi Lc men ng gi sn phm men ti hoc sy kh c sn phm men kh.

III. Quy trnh sn xut bia

Malt i mch/Th liu

O2 v trng
Nhn ging

Lm lnh, bo ha
Ln men chnh
Sinh khi nm men

Tch tp cht Tp cht

Cn

N c

Nghin Nu dch nha B malt

Nm men CO2

Ln men ph

Cn

X l trong bia Houblon un si vi Lc Tch b houblon Chit chai/lon Bo ha CO2, tng tr Thanh trng

Chai/lon

B houblon

Sn phm bia chai/lon

1. Nghin malt v th liu

Nghin nhm 2 mc ch: gim v kim sot kch thc ht. Qu trnh ny ph thuc nhiu yu t: loi nguyn liu (Malt, go); thit b (lc khung bn; lc thng); quy trnh cng ngh (t l th liu; chng loi th liu). Cc loi nguyn liu c cha v tru cn s dng my nghin trc duy tr kch thc v tru ng vai tr nh mt lp vt liu lc gip cho qu trnh lc d dng hn. Vi nguyn liu go hoc trong qu trnh lc s dng thit b lc thng cn s dng my nghin ba nhm gim kch thc ht to iu kin h ha tt hn. Nghin trc (s dng nghin Malt hoc thit b lc thng) My nghin trc tc dng ng thi lc p v lc x ln nguyn liu dn n kt qu kch thc vt liu t nh nht nh nhng vn duy tr kch thc thch hp to iu kin thun li cho qu trnh lc. C th nu nghin Malt chng ta s thu c v tru tch i v kch thc nhn nh. Vt liu a vo qu trnh nn c m t 2,5- 4%.

My nghin trc c t 2- 6 cp trc. cc cp trc ny quay ngc chiu nhau v c tc quay khc nhau nhm mc ch to ra lc p v lc x. Khang cch gia 2 trc trn cao t 1,3- 1,5mm trong khi khang cch ny ca cp pha di l 0,25- 0,4mm. Thit b ny ch thch hp nghin vt liu kh v khng dng cho nghin vt liu t.

Thit b nghin trc gim bt t l nt ca v tru trong qu trnh nghin kh ngi ta pht trin k thut nghin trong iu kin hi nc p sut thp. Thit b s dng l my nghin trc vt, vt liu a vo thit b c trang b h thng cung cp hi nc pha mt di v mt s im bm hi nc mt trn. Trong qu trnh di chuyn vt liu c bm hi nc c p lc 0,5- 1bar (112- 121oC). Thi gian vt liu i qua ton b chiu di thit b t 50- 60 giy trong thi gian ny hm m ca vt liu tng ln t 0,5- 1%, lng m ny tp trung ch yu vo v tru v vy hm m ca v tru tng ln khong 23%. Tuy nhin, phng php ny hin khng cn s dng v nhit cao lm bt hot enzym v c thay th bi k thut nc nng bng cch phun nc c nhit 30- 40oC vo vt liu thay v bm hi nc trong thit b hnh

K thut nghin t c pht trin trn c s ca nghin kh. Vt liu trc khi nghin c lm m ln n 30% trong thi gian t 15- 30 pht v th chng tr nn mm do hn v v tru khng b v nt khi i qua trc nghin.

Thit b nghin t

Trong k thut ny khong cch gia 2 trc gn hn (0,35- 0,45mm) thit b nghin t thng c 2 cp trc. iu thun li ca k thut nghin t l v tru khng b v nhng tinh bt ni nh th v vn to iu kin ng ha nhanh v thi gian lc rt ngn. Ngoi ra mt k thut khc pht trin nhng cn nhiu bt li l nghin t kt hp vi ng ha bng cch lm m vt liu bng nc nng c nhit t 60- 70oC Nghin ba Thch hp cho quy trnh s dng my lc khung bn, vt liu a vo qu trnh nghin l vt liu kh. Di tc dng ca ba quay vi tc 1500 vng/ pht vt liu c lm gim kch thc t 2- 4mm sau lt qua li ra ngoi. Nhc im ca thit b nghin ba l rt n, ngoi ra do tc vng quay ln nn cn phi c cc bin php an ton cho ngi s dng.

Cu to my nghin ba

2. Qu trnh ng ha
Nu - ng ho nguyn liu Mc ch ca qu trnh ng ho: nhm chuyn ho cc thnh phn chnh ca Malt v th liu thnh nhng cht ho tan trong nc v loi b nhng cht khng ho tan ra ngoi. Cc cht ho tan c sn trong Malt thng l: ng, dextrine, cc cht v c v mt phn l protein. Cc cht khng ho tan trong Malt cn chuyn ho gm phn ln l tinh bt, v tru, mt s protein c phn t lng cao v mt s cht hn hp khc, khi nu xong s c gi li trong b hm. Trong bt Malt tn ti 3 loi enzyme rt quan trng l: protease, a-amylase, b-amylase v mt s enzyme khc chim s lng khng ng k. Vic iu chnh nhit 3 loi enzyme ny pht huy c kh nng xc tc ca chng l cng vic quan trng nht trong qu trnh nu bia. Thc t nghin cu v sn xut cho thy nhit thch hp cho tng loi enzyme c trong Malt nh sau : Protease hot ng mnh 47 520C a-amylase hot ng mnh 70 750C b-amylase hot ng mnh 60 650C Do c im bt go khng qua ny mm, nn v cu trc ca c cht gn nh gi nguyn vn, mt khc cc h thng enzyme (amyloase v protease) c trong bt th liu rt ngho, khng c hot ha, do tnh cht h ha ca tinh bt th hin rt mnh, sau khi qua im h ha, iu kin gia cng nhit nc (nu si) tinh bt s chn, t s xm nhp v tc dng phn ct ca cc enzyme (amylase) s d dng v thun li hn nhiu. Trong qu trnh nu, cc hp cht ha tan trong Malt v cc th liu d dng chuyn t ht vo nc m khng cn c s tc ng ca enzym. Phn ln nht ca Malt v th liu l tinh bt, l hp cht khng ha tan trong nc. Do vy chuyn chng thnh nhng cht ha tan cn phi c s tc ng ca cc enzym. y l mt qu trnh sinh ha phc tp nn chng ta cn phi bit iu chnh tht hp l t l gia enzym v nguyn liu nhm m bo n cht lng ca bia. Nhng bin i chnh trong qu trnh nu Qu trnh ng ha S phn gii tinh bt thnh cc sn phm thp phn t trong qu trnh ng ha l do tc ng ca tp hp enzym amylase (, - amylase v amilophosphatase) giai on u ca qu trnh thy phn tinh bt, -amylaza s tc dng ngu nhin ln nhng mch polyme ca amylopectin, kt qu l cc phn t polyme ca tinh bt s b ct thnh nhng phn t c s gc glucozit thp hn lm cho nht ca dch cho gim ng k v to thnh nhng dng dextrin khc nhau. Qu trnh trn s gim dn v khi sang giai on cui ca qu trnh thy phn s to nn mt lng t Maltose v glucose.

-amylase: Ct lin kt 1, 4 glucozit theo tng i mt bt u t nhng cp gc glucose tn cng ca mch nhnh (i vi amylo), to thnh ng Maltose (42%, theo l thuyt). Phn cn li ca amylopectin s to thnh dextrin bc cao. Cn i vi phn t amyloza ca tinh bt, chng s tc dng d dng v hon ton cho ra ng Maltoza. S tc ng ng thi ca -amylase v -amylase ln tinh bt s cho ta mt t l nht nh gia dextrin v Maltose. T l ny ph thuc vo hot tnh ca hai enzym ring bit. Lng dextrin do -amylase phn gii tinh bt to thnh s gim dn di s tc dng ca -amylase. Amylophosphatase: Enzym ny tham gia vo qu trnh thy phn tinh bt bng cch ph hy cc mi lin kt ester gia acid phosphoric v phn t amylopectin. Kt qu ca qu trnh s to ra cc dextrin khc nhau v s gc glucose v cc tnh cht ha l. Trong qu trnh ng ha, tinh bt khng nhng b thy phn m cn chu s tc ng bi qu trnh phosphoryt ha. Di tc dng ca enzym phosphorylase s to thnh glucoza-1phosphat, v sau qua nhiu bin i ta s thu c cc loi ng khc nhau: Fructose v Saccharose. Nh vy sau qu trnh ng ha ta s thu c nhiu sn phm khc nhau, trong sn phm chnh l ng Maltose (chim khong 50% cht ha tan trong dch ng), ngoi ra cn c nhng dextrin bc cao, dextrin bc thp, ng fructose, glucose, saccharose. T l gia cc cc loi ng lun thay i, n ph thuc vo cht lng nguyn liu v ch thy phn. Qu trnh m ha Trong qu trnh nu nguyn liu, cc protein s b phn gii di tc dng ca enzym protease: Hai thnh phn chnh ca protease, bao gm: Proteinase v peptidase l hai thnh phn ch yu tham gia xc tc cho qu trnh phn gii protein Bng Thnh phn ch yu tham gia xc tc cho qu trnh phn gii protein

Loi Enzyme

totp (oC)

pHotp

C cht

Sn phm

Protease

50 -60

4,6- 5,0

Protein

Albumoza, pepton, polypetit

Peptidase

45-48

7,5- 8,0

Peptit

Acid amin

Thnh phn, t l cc sn phm thy phn ca protein ph thuc vo nhit nu. Do vy, ty vo nhng yu cu k thut khc nhau ta s chn nu nhng nhut thch hp: Nu cn nhiu sn phm thy phn protein bc thp (pepton, polypeptit) th ta phi tin hnh nhng khong thi gian dng 48-50C. Ngc li nu cn nhiu sn phm thy phn protein bc trung bnh (albumoza) th ta phi tin hnh nhng khong thi gian dng 58-60C. Sn phm ca qu trnh m ha tuy ch chim mt hm lng rt t trong cht ha tan ca dch ng (khong 5- 6%), song chng ng mt vai tr kh quan trng trong qu trnh cng ngh, trc tip tham gia vo s hnh thnh cht lng ca bia. Cc sn phm thy phn ca protein c phn t lng thp (peptit, acid amin) l ngun cung cp nit ch yu cho nm men. Cc sn phm c phn t lng trung bnh (Albumoza, pepton, polypeptit) s tham gia vo

vic to v, to bt v gip cho bia c kh nng gi bt tt hn. Tuy nhin, nhng sn phm c phn t lng cao thng l nguyn nhn gy nn hin tng vn c ca bia. Cc qu trnh khc Khi ng ha, ngoi hai qu trnh enzym thy phn tinh bt v protein, cn din ra cc qu trnh thy phn khc. Qu trnh enzym thy phn nhng hp cht phospho hu c. Mnh nht l s thy phn phytin di tc dng ca phytase, gii phng ra inozit v acid phosphoric lm cho chua v tnh m ca dch cho tng ln. iu ny rt c ngha trong cng ngh sn xut dch ng v s to tnh m cho mi trng s rt cn thit cho s hot ng bnh thng ca cc enzym v s tng chua ca dch cho lun km theo s gia tng hiu sut ng ha v nhiu nh hng dng tnh n dch ng thu c. Qu trnh thy phn Hemicellulose mang nhiu ngha l cung cp, b sung cht ha tan cho dch ng, ph b ro cn to iu kin cho cc enzym cn li hot ng, tham gia thy phn hemicellulose l nhm enzym Sitase.Ngoi ra cn c qu trnh thy phn Pentose. Cc yu t nh hng nh hng ca nhit Nhit c nh hng rt ln khng ch n tc v hiu sut ca qu trnh ng ha, m cn nh hng n t l cc thnh phn ca sn phm ng ha. Nu tng nhit thy phn tinh bt ln mt gii hn nht nh, tc ng ha tng nhanh, nhng nu tip tc tng nhit qu gii hn th cc enzym b gim hot lc hoc mt hn hot lc, lm cho qu trnh ng ha chm li hoc ngng hn. Vi nhng loi enzym khc nhau, ta phi gi mt nhit thch hp cho chng hot ng c th to ra lng sn phm nh mong mun. Nh vy ta c th dng nhit iu chnh qu trnh thy phn. Khng ch t l ca cc thnh phn trong sn phm ng ha. thu c nc nha c cht lng cao th nhit trong qu trnh ng ha phi c gi ng quy trnh Bng. Nhit ti thch ca cc loi enzyme

Loi Enzym

top( 0C)

Sn phm chnh

-amylase

70-75

Dextrin

-amylsea

60-63

Maltose

Amilophosphatase

70

Dextrin

nh hng ca pH chua tc dng (pH) ca dch cho l yu t nh hng kh mnh n ng lc ca qu trnh thy phn v ng ha. Yu t ny nh hng kh r rt n phn ng enzym. a s cc enzym bn trong gii hn pH t 5- 9. Trong qu trnh ng ha th pH v nhit c mi quan h cht ch vi nhau. pH ca mi trng thp s gy nh hng bt li cho tin trnh phn ng enzym, dn n c cht b phn ct khng trit , hiu sut thu hi cht ha tan thp, kh lc b, dch ng c, bia thnh phm c bn keo km, hng v khng hi ha. V vy ta phi iu chnh pH bng bin php nhn to l lm mm nc trc khi s dng v tng chua ca dch cho bng cch b sung acid lactic hoc CaCl2 hoc CaSO4. nh hng ca nng c cht Nng c cht trong hn hp ng ha l t l gia nc vi nguyn liu. Trong sn xut, nng ng thng c iu chnh nh s thay i khi lng nc trn vi nguyn liu. Ngi ta phi cho nc v nguyn liu theo t l nht nh nng cht ha tan u tin khng qu 16%, nu cao hn th thi gian ng ha s ko di. Nng ca c cht c nh hng kh mnh n khi lng v cht lng ca sn phm thy phn do s phn ct ca nhm enzym amylase. Nu dch cho cng long, lng ng to ra theo t l cc cht cng nhiu, c bit l nhm ng thp phn t c kh nng ln men c. Nu nng bt nghin trong dch cho thp th hot ca enzym s mnh hn. Khc vi amylase, khi dch cho b long, hot ca nhm enzym protease li km i. Nng ca c cht l yu t chi phi kh mnh n t l cc cu t sn phm to thnh t s thy phn protein, m quan trng nht l t s gia pha thp phn t v pha c phn t lng trung bnh. nh hng ca nng enzym Cng ca cc qu trnh enzym khc nhau ph thuc rt nhiu vo khi lng ; hot tnh v iu kin xy ra phn ng ca enzym. Bng cch iu chnh khi lng chng ta c th to ra u th cho s hot ng ca enzym ny hay enzym khc. Ta cng c th to ra s thy phn n cng hay phy phn cc b ca cc cht ring bit. Qua ta c th iu chnh c tng quan t l gia cc pha sn phm to thnh. y l nhn t quyt nh sn xut loi bia ny hay bia khc. Qu trnh ng ho chia thnh 3 giai on H ho Nhit h ho ph thuc vo tinh bt ca loi ht v c to nh ca ht tinh bt. Tinh bt ca go b h ho 80-85oC. y l nhit cao nht, ht tinh bt ca go li nh nht. Ng 75-78oC, tinh bt ca go trng n hn tinh bt Malt. H ho c ngha rt quan trng trong qu trnh cng ngh sau ny, v tinh bt c h ho s ng ho nhanh hn. H ho c ngha l lm trng n v ph v cc ht tinh bt trong dch h nng, nh vy cc enzym amylase s d tc dng hn l tinh bt cha h ho. Dch ho Di tc dng ca - amylase, cc chui di amylo v amylopectin s nhanh chng b ct t thnh nhng chui nh hn, v th nht trong m nu gim rt nhanh. - amylase ch c th ct t t vo cui mch ca amylo v cui mch nhnh ca amylopectin v c ct 2 gc

mt. Enzym - Amylase tc ng nhit thch nghi nht l 70-75oC, pH thch nghi 4,6 v b hu dit 80oC trong thi gian ngn. ng ho L s bin i ca tinh bt dch ho thnh dextrin v Maltoza, ch xy ra c khi cho dch ho xong. S ng ho xy ra di tc ng ca 2 enzym. - amylaza - amylaza dextin ho Maltoza ho

Mi loi enzym c mt nhit thch nghi khc nhau: i vi alpha nhit thch hp l 7075oC, pH 5,8; vi beta nhit thch nghi l 60-65oC, pH 5,4

3. Qu trnh lc
Mc ch ca qu trnh lc nhm tch cc thnh phn trch ly t pha rn c trong Malt v cc ph liu dng rn phc v cho qu trnh chuyn ha ca vi sinh vt to ra sn phm mong mun. C th l tch dch trch ly t Malt, th liu ra khi hn hp lng rn. Lu qu trnh lc nc u cn tin hnh nhanh nhng ra b chm thi gian cho ng trch ly ra dch. Kt thc qu trnh ra b khi nng ng trong nc ra b cn khong 1 . Lc thng (Tun) Ngi ta thng s dng thng ng ha kt hp vi lc thng. Thit b lc thng c s dng nhiu ti Anh v mt s quc gia khc. N c ng knh 10m v chiu su 2m (t l 5: 1). Tuy nhin ty theo iu kin nh my m kch thc ny c th thay i. Cu to thng lc vi nhng y gi c rnh vi kch thc 1mm, di lp y gi ny c mt s ng thu nhn dch nha v dn ra ngoi. Nc phun vo c nhit cao 75- 78oC to p lc y lp cht lng bn di xuyn qua lp b lc u qu trnh lc chng ta c lu lng cao nh cui qu trnh lu lng gim. Tuy nhin vic duy tr lng nc vo gip cho lu lng vn bo m. Dch nha s c ly cho n khi nng ng thp hoc lng. Thit b ny ch thch hp cho nh my c quy m nh v khng th t ng ha. Mt chu k lc khang 4- 6 gi; kh nng thu hi thp khang 96- 97%. Lc Laurte tun C cu to tng t lc Tun nhng c chiu su nh v c din tch ln v vy thit b ny cho nng sut rt cao. Thit b ny c xut x ti trung u v Nam M l ni s dng t l th liu cao. Thit k c nhng rng co vi mc ch to iu kin thun li cho lng tch khi hn hp. Mt cch co thng 1- 1,5 cnh trn 1 mt vung.

My lc thng Lauter tun vn hnh tt khi t l cht lng v rn t 7,5 l/ kg. Thit b ny lc rt tt dung dch 100% Malt thm ch t l th liu l 50% thit b ny vn hat ng t nng sut yu cu. Tuy nhin nu t l th liu vt qu 50% cn duy tr kch thc ca v tru tng cng lp vt liu lc.

Lc Strainmaster y l mt k thut pht trin da trn lc Lauter Tun c ci tin kh nng lc bng cc ng t nhiu vng.

4. Qu trnh un si dch nha vi hoa houblon.


Dch nha sau khi lc c mang i un si vi hoa houblon. Dch nha c th c a trc tip vo ni nu hoa hoc cho vo ni trung gian nu thy cn. lu trong qu trnh lc v chuyn dch nha vo ni nn trnh tng lng oxy ha tan vo dch nha (gim cc phn ng oxy ha). Ni nu c h thng cp nhit cho dich nha t 65- 78oC ln n nhit si (trn 100oC). Thi gian un si t 30- 120 pht (thng khang 90 pht). Cc ph liu v hoa Houblon c cho vo trong qu trnh un si. Trong qu trnh un si cc cht rn kt ta s c loi b khu lng; trch ly hoa Houblon; loi b nhng mi khng mong mun; c c dung dch. Nguyn tc un si dch nha Qu trnh un si gm cc giai on: nhp liu; gia nhit; si; chuyn sang ni lng. y l qu trnh s dng nng lng nhiu nht trong c quy trnh (24- 54 mJ/ Hl; chim 18% tng nng lng). Tng nng lng dng cho c qu trnh sn xut bia t 145- 285 mJ/Hl. Trong qa trnh un si lng nc bc hi t nng cht kh thch hp. Trc y 30 nm lng nc bc hi khong 12- 20% nhng ngy nay s ny ch cn t 4- 8%. 99% nng lng phc v cho qu trnh si; 1% nng lng tn tht do nc bc hi. Mc ch ca qu trnh un si -Bc hi, c c; loi b nhng cht d bay hi (DMS) -Bt hat enzyme -Thanh trng -Trch ly hoa Houblon -ng t Protein -Thc y phn ng gia protein v thnh phn ca hoa -To cc mui -To phn ng mu (Caramen; Melanoidin) -To hng. -X l nhit ng khng ln men.

Hoa houblon c cho vo trong qu trnh un si. Thi gian trch ly hoa ti u l 30 pht; hm lng acid ng t cao nht sau 60- 70 pht un si; mt lng tinh du ca hoa s mt trong qu trnh un si. Lng Nitrogen trong dch nha c lin quan n pH; trong ca dung dch. Chng b tht thot ch yu trong qu trnh un si, c mt ting un si lng nitrogen mt 6%. Polyphenol c trong Houblon s oxy ha cc hp cht hu c to thnh kt ta. pH ca dch nha s gim xung t 0,2- 0,3 v t n ch s 5,2- 5,3 cui qu trnh nu, nguyn nhn lng ion Ca2+ b tht thot do lin kt vi phosphate v polyphenol (phng thch ion H+) trong qu trnh un si. Cc dng thit b un si trong hnh .

Trch ly hoa Houblon Hoa s c cho vo ni sau khi si 20 pht v cho vo thnh nhiu ln thng ngi ta cho hoa vo ni 2 ln. 70- 80 % hoa s cho vo ni sau khi si 20- 30 pht, lng cn li s c cho vo ni trc khi kt thc un si 20- 30 pht. Vi hoa vin do c hm m thp nn cn lm m truc khi cho vo ni (ngm trong dch nha) trnh hin tng tro bt (do hin tng gin n th tch kh). Vi hoa dng cao do nht nn cn gia nhit s b (45- 50oC) trc khi cho vo ni hoc dng hi nc trc tip gia nhit.

5. Qu trnh lng trong


Dch nha sau khi un si cn phi c lng nhanh trc khi lm lnh nhanh. Lng trong mc ch loi b cn rn hnh thnh trong qu trnh un si. Hm lng cn lng trong dch nha t 2- 8 gam/ lt ty theo nguyn liu s dng ; lng cn trong dung dch trc khi em lm lnh phi nh hn 0,1 g/l. Cc thit b lng cn: Lng thng; Ly tm lng; Thng lng xoy tm Lng cn lng cha t 10- 20% cht rn c th thu hi bng cch bm ngc li thu hi dch; lng cht rn c th nhp vi hm lm thc n gia sc. Ti mt s nh my ngi ta chuyn cn ny vo ni nu hoa tin hnh thu hi lng acid ng cha trch ly ht.

6. Qu trnh lm lnh v bo ha 02
cui qu trnh lng nhit ca dch nha khong 95oC cn c lm lnh n nhit 822oC (ty theo cng ngh v ging nm men ln men). Qu trnh ny c kt hp vi sc kh phc v cho tng sinh khi ca vi sinh vt. Qu trnh lm lnh cn c thc hin nhanh v bo m trnh nhim trng. Thng thit b lnh nhanh c mt hoc 2 ngn nc nha v cht ti lnh i ngc chiu nhau trong thit b truyn nhit dng tm (c h s truyn nhit ln 3000- 6000 W/moC). thit b c 1 ngn (a) ngi ta lm ngui dch nha bng nc lnh cch ny thch hp cho lm lnh dch nha xung nhit khng thp lm. Thit b lnh nhanh c 2 ngn (b): ngn u s dng nc lm ngui dch nha xung khong 16oC; ngn 2 s dng cht ti lnh (nc lnh; glyco- nc) h nhit xung khang 8oC, phng php ny dng h nhit dch nha xung thp. Sc kh Nm men cn phi c tng sinh khi v th dch nha cn c sc kh trc khi vo thit b ln men. Nu kh c cho vo pha dch nng s rt thun li thanh trng tuy nhin chng s tham gia phn ng oxy ha polyphenol lm sm mu dch nha. V th, ngi sn xut

np oxy vo dch nha lnh; mt s nh my ngi ta cho oxy vo gia 2 ngn ( thit b c 2 ngn) lc ny nhit dch nha khong 10- 15oC. Lng Oxy cung cp ch yu phc v qu trnh tng sinh khi ca nm men. Hm lng oxy cung cp cho dch nha cn t 70- 90% nng bo ha (4- 14 mg/l). Dch nha nhit 15oC bo ha khng kh cha 8 mg/l oxy; nhng cng nhit ny nng oxy bo ha l 38 mg/l v th vic chn ngun kh sc vo dch nha c nh hng n qu trnh ln men. Kh cung cp vo dch nha phi trng thi bt nh tng cng kh nng ha tan. Thit b phun kh c cc dng sau: Li s; ng Venturi; Trn tnh hc (Static mixers); Trn ly tm

7. Qu trnh ln men bia


Dch nha khi vo thit b ln men c nhng c im nh sau: -pH 5,0- 5,4 -Tng cht rn ha tan ( plato) tnh theo ng Saccharose 10- 12 -Oxy nm men tng sinh khi (8- 10 mg/l) -Mt nm men 10- 20 triu t bo/ ml dch ln men Bin dng v pht trin ca nm men Trong qu trnh ln men, nm men s chuyn ha c cht trong dch nha nhm phc v nhu cu tng sinh khi v to sn phm chuyn ha (cn). Qu trnh chuyn ha hydrocarbon theo th t u tin: Fructose v Glucose; Maltose; Maltotriose. ng dextrin khng c chuyn ha bi nm men. Acid amin rt cn thit nm men tng hp t bo v th cn phi c mt lng nit amin t do (FAN) trong dch nha . Bn cnh ethanol l sn phm ch yu nm men cn to ra cc hp cht khc ng vai tr trong hng v ca san phm bia. Ln men chnh Pht trin nm men trong qu trnh ln men chnh: C 3 giai on trong sut qu trnh ln men -Pha thch nghi (t 12- 24 gi) trong giai on ny nm men lm quen vi mi trng dinh dng mi chng s dng oxy nhiu h hp v Glycogen c to thnh trong t bo nm men. Lng Glycogen ny c cho l tc nhn kch hat s dng glucose tng hp sn phm. -Pha sinh trng l giai an nm men pht trin mnh nht t mt cc t; qu trnh ln men cng t cc t (bt u sau khi mt t cc i). Trong giai on ny Glycogen cng c tng hp nhm gip t bo i ph vi tnh trng cn kit dng cht (trong mt s ti liu pha ny c chia lm hai giai on) -Pha chm: khi dng cht trong mi trng bt u cn kit, nm men s chuyn dn vo pha dng. Cc t bo kt cm li vi nhau v chm xung y thit b (ging nm men chm), tc pht trin chm li. Lu nm men tng sinh khi sut c qu trnh ln men chng ch chm li cui qu trnh ln men chnh c im ca qu trnh ln men

Trong sut qu trnh ln men nhit l yu t ch o, vic duy tr nhit ln men chnh t 7- 14oC gip to ra sn phm mong mun. Khang nhit trn c th bin thin vi v trong qu trnh sinh trng nm men to ra mt nhit lng 140Kcal/ kg c cht. V th thit b ln men cn c h thng n nhit nhm duy tr nhit ti u. sn phm bia truyn thng thi gia ln men chnh t 8- 20 ngy nhng vi k thut hin i thi gian ny cn 7 ngy. Trong 6- 10 gi u tin nm men s dng ht lng oxy ha tan trong dch nha (khng c du hiu s dng Glucose), sau 8- 16 gi du hiu ln men bt u c pht hin bi cc bt kh CO2 to thnh lp bt mng trn b mt. Nm men ny chi trong vng 24 gi, lc ny nhit tng ln nu khng c kim sat. Trong khang thi gian t 24- 48 gi tc sinh sn v ng ha ng t cc i, CO2 cng c to ra nhiu trong giai an ny. pH ca dch ln men s gim v t n mc ti thiu 3,8- 4,4 do hnh thnh cc acid hu c ngoi ra cn do pH ca dch ln men gim v do mt nm men tng. Vic gim pH c tc ng tch cc n bo qun v y khng phi iu kin thun li cho vi sinh vt khc nhim vo sn phm. Mt hp cht quan trng c to ra trong qu trnh ln men l Glycogen (mt dng d tr ca t bo nm men). Kim loi nng nh l Km dng Ion Km II ng vai tr nh mt co- enzym trong t bo nm men phc v cho qu trnh tng trng ca t bo. Chc chn hm lng Zn2+ trong dch nha s khng p ng nhu cu ca nm men v vy cn b sung kim loi ny vo dch nha vi hm lng 0,3 ppm. Cc nghin cu cho thy rng nng 1ppm Zn2+ c ch s pht trin ca nm men Vic chuyn ha cc hydrocarbon c tin hnh nh sau: ng Glucose v Fructose c chuyn ha trc tin khi hm lng glucose nh li lc ny nm men tng hp enzym s dng ng Maltose v ng Maltotriose. Cc quan st cho thy rng cc sn phm ester c to ra sau khi c mt sn phm ru bc cao. Khi tc ln men gim cng l lc s gia tng nhit gim. Trong qu trnh ln men sn phm acid acetohydroxyl cng c to ra, cht ny chuyn i thnh Diacetyl v 2,3- pentanedione y l nhng cht gy mi kh chu (mi b) nu vt qu ngng. Cc hp cht trn s c chuyn ha trong qu trnh ln men ph v tn tr bia Qu trnh ln men ph Kim loi nng nh l Km dng Ion Km II ng vai tr nh mt co- enzym trong t bo nm men phc v cho qu trnh tng trng ca t bo. Chc chn hm lng Zn2+ trong dch nha s khng p ng nhu cu ca nm men v vy cn b sung kim loi ny vo dch nha vi hm lng 0,3 ppm. Cc nghin cu cho thy rng nng 1ppm Zn2+ c ch s pht trin ca nm men. Vic chuyn ha cc hydrocarbon c tin hnh nh sau ng Glucose v Fructose c chuyn ha trc tin khi hm lng glucose nh li lc ny nm men tng hp enzym s dng ng Maltose v ng Maltotriose. Cc quan st cho thy rng cc sn phm ester c to ra sau khi c mt sn phm ru bc cao. Khi tc ln men gim cng l lc s gia tng nhit gim. Trong qu trnh ln men sn phm acid acetohydroxyl cng c to ra, cht ny chuyn i thnh Diacetyl v 2,3- pentanedione y l nhng cht gy mi kh chu (mi b) nu vt qu ngng. Cc hp cht trn s c chuyn ha trong qu trnh ln men ph v tn tr bia.

8. Qu trnh lm trong bia


Mc ch Lm dch bia c trong hn, tng gi tr cm quan, n nh thnh c hc. ng thi lc trong bia nhm lm cho bia t theo ng tiu chun cht lng, bo qun bia c lu hn. Tch b nhng ht nh ca t bo nm men, ht protein, ht hoa Houblon ra khi bia lm cho mu sc ca bia sng v trong hn. C s l thuyt Vic lc bia da trn hai qu trnh: c hc v hp th. l cc nguyn liu lc c l nh hn kch thc ca cc phn t cn tch ra khi bia (qu trnh c hc), ng thi dng cc cht hp th hp th cc cht rn c kch thc nh hn kch thc l lc. Nguyn liu lc: bng xellulose, giy lc, vi lc, bt diatomid. Lc bia thc hin trong mt h thng kn nhit t 0 10oC trnh tn tht CO2 trnh s xm nhp ca oxy khng kh cng vi vi sinh vt khc. Sau khi lc, cht ho tan, nht, p sut trn b mt bia cng kh nng to bt v CO2 ca bia u gim i cht t. V vy lc phi cn thn v t c trong cn thit nhng lc cng nhanh cng tt. Thng xuyn kim tra trong ca bia u ra ca my lc kp x l (nu bia c cho hi lu li trn my hn ch phi lc li c thng d tr bia trong). Thit b lc trong bia Cu to my lc khung bn My gm 30 bn lc hnh vung c cnh 510mm. Mi bn c x rnh v c 2 l F 30mm. Khi lc trong bia ngi ta lt vi lc trn cc bn lc ri dng tay quay trc vis. p cc bn lc li vi nhau khi p li to ng dn t u ti cui my. Mt ng dn bia lc, mt ng dn nc vo ra lp bt trn lp vi lc.

Nguyn l hot ng Bia c a vo thng cng vi bt lc, nh h thng cnh khuy ho tan ri c bm sang my lc p, hn hp ny theo cc ng dn vo cc bn lc, cho chy khong 1 2 pht lp bt lu li trn bn lc, phn ny tr thnh lp nguyn liu tr lc, di p sut lc khong 2 3 kg/cm2, cht lng s i qua vi lc sang rnh ca bn ri chy ra theo ng dn pha bn kia chy vo absort (thit b bo ha CO2). Khi ra vi lc ta cho ng nc ra vo ng, chuyn bia lc sang absort, cho vo ngc chiu vi chiu ca bia vo, nc ny mang ra theo bt tr bm trn va lc ra ngoi. Trong qu trnh lc nu p sut h xung 1, 5 kg/ cm2 th ta phi ra vi lc v cc cn lm bt l mng lc dn n bia b c cho nn ta cn phi ra nh th cho n khi ht lc bia. Cc bc tin hnh lc bia Trc ht ta trn bt tr lc diatomid vo trong thng lc, ri bm ra cc thit b lc. Lc u phn bia t thit b chy ra cha trong ta cn hi lu tr li khong 15 pht sau, bt tr lc s to thnh mt lp mng lc bn cc tm vi lc. Nh lp mng ca bt tr lc to nn trn b mt vi nn bia i qua bt u trong ta chuyn bia vo trong absort. Thi gian lc ng thi vi vic bm bia vo thit b lc, ta cn bm thm hn hp bia v bt diatomid cng vo lc. Nh vy s m bo xp cn thit cho lp xc ca t bo nm men c gi li trong bn, ko di thi gian lc v nng cao hiu sut lc. Trong qu trnh lc ta phi lun theo di ng h p lc trn my lc, trnh hin tng p lc bm ln dch phun ra ngoi. Khi lp b bn trong qu dy, p sut bm lc tng cao, dung dch sau khi lc khng thot ra c, do mt phn bia thot ra b c do p sut lc qu cao, ph v lp mng lc bn trong bn. Nu xy ra hin tng ny ta c tn dng bng cch x bt ri lc li ln sau vi lng bt mi. Kt thc qu trnh lc tin hnh x b v khi chun b cho m lc ca ngy sau th mi tin hnh v sinh thit b lp li vi sch Sau khi lc xong ta tin hnh v sinh bng cch tho bn ra, git vi ri thay vi mi tip tc lc cho qu trnh sn xut c lin tc. Nu thay i vi mi th tin hnh nh ban u, cn nu khi bt u x bt th khi bt u lc li ta phi b lng nc d ban u cn li trong my qua ng hi lu, sau cho hi lu vo thng cha bt tr lc
9.

Bo ha C02

Mc ch Nhm lm tng cht lng cm quan, chng kt ta v l mi trng tt bo qun bia. B sung lng CO2 b tht thot trong qu trnh lc bia.To mi iu kin thch hp v nhit , p sut, tin hnh bo ho CO2. Phng php bo ho CO2 H nhit trong absort xung 20oC bng cch m van tc nhn lnh. Dch bia sau khi lc c bm vo absort khng c qu vch v dch bia s b tro ra ngoi khi p sut cao. M van CO2 t bnh cha vo trc tip v c dn vo trong absort xung y thit b qua thit b

phn tn thnh nhng phn t nh khuch tn u trong bia. Np CO2 khi p sut ln gn 5 kg/ cm2 th ngng li.

Ch Trc khi np CO2 vo ta phi x p sut trong absort gn 0 kg/ cm2 v ng li ri mi bt u np CO2. Sau 30 pht m van x p sut, loi b bt CO2 do CO2 khng hp th hon ton trong bia. Khi p sut trong bnh cn 1 2 kg/ cm2 th tin hnh np CO2 li trong thi gian nht nh, s ln np t 2 n 3 ln. Cc ch tiu cht lng ca bia sau khi lc v bo ho CO2 Ngi tiu dng nh gi qua cc ch tiu cht lng ch yu nh: mi, v, mu sc, trong, bt v bn ca bt. Mi ca bia c c l nh nguyn liu v cc sn phm ln men to nn. Hoa Houblon v dch nha thy phn t Malt i mch un si c nm men bia chuyn ho thnh cc sn phm c mi v c trng. Cc loi bia khc nhau c th khc nhau v v, cn, mu sc V ch yu ca bia l v thu t cc sn phm ln men dch trch t Houblon v Malt i mch. Ngi ung bia c cm gic d chu v v ng trong bia, s ho hp mt tp hp phc tp ca cc cht dextrin, mellanoit, cc hp cht cha nit, cc cht t houblon, ru etylic, este thm, ru bc cao. Nhit thch hp duy tr v ca bia khong 8 120C v vy ngi ung bia c cm gic d chu nht l khi bia lnh nhit ny. Bt nhiu, dy mn v lu tan l du hiu ca bia tt. Bia c bt mn v dy, thng c v ngon v d rt ra hi lu cng khng tr thnh bia c, bia nht. Bt bia c tt hay khng mt phn ph thuc vo s bo ho CO2 trong bia, l do albumine, pepton, cc cht ng ca hoa Houblon. Nu tt c cc nhn t k trn c y khi bia c rt ra ly s to lp bt dy, mn c v lu tan.
10.

Chit chai, chit lon

Chit chai Mc ch, yu cu Mc ch: m bo cho chai trc khi chit rt hp v sinh, m bo yu cu v v sinh an ton thc phm. Yu cu v chai sch: Chai sau khi x l khng cn bi bn, khng cn nhn, khng cn keo dn nh, c bit l khng b nhim NaOH. kim tra chai sau khi ra cn b nhim NaOH hay khng th b phn KCS thng xuyn kim tra pH bng cch ly nc cn trong chai ra a s sau nh mt git Phenolphtalein (PP) vo th, nu n c mu hng hoc hng nht th chai b nhim NaOH, cn khng mu l chai sch khng b nhim NaOH. Qu trnh ra chai phi m bo yu cu v thi gian v nng sut ra. Thi gian ra 1 chai l khong 25 40 pht vi nng sut lm vic ca my ra chai t 8.000 - 20.000 chai / gi.

Nguyn tc: u tin chai theo bng ti vo rnh ca h thng a chai vo v lc ny cn gt s a chai vo my ra chai n bn ngm s b ri bn NaOH c, n y chai s lt ngc xung di. Sau khi qua bn NaOH c chai s chuyn n bn NaOH long, sau n bn nc nng, nc lnh v cui cng l n bn ra tinh (hay bn nc 26oC). Lc ny chai s i ra ngoi v h thng s lt chai tr v trng thi ban u. Nh vy nc s c ra ngoi ht (chai s khng cn nc n Quy trnh chit bia

Bia TBF

N p

ng np Thanh trng Soi chai

Chai sch

Chai khng t Nhn, keo Dn nhn, ng code In Date

Thnh phm

Thuyt minh Quy trnh Nguyn liu: bia TBF l bia thnh phm sau khi lc n c cha trn cc Tank, sau n s c chuyn n Ringbowl ca my chit tin hnh chit chai. Bia TBF phi t yu cu v mu, nng cn, ng, hm lng CO2 (t ch tiu bia sau lc do KCS kim tra). Chai sch s c a vo my chit tin hnh chit bia vo chai, vic chit bia vo chai phi t yu cu v th tch ca tng loi bia. Bia va chit xong s c mt tia phun nc (nc qua x l cng ngh) vo chai to bt vi mc ch ui O2 ra khi chai tin hnh ng np. ng np: Np chai c nhp v cho vo my ng np, np ng phi t yu cu sau: np phi c ng kn, p (khng mo m). cho np c ng kn ngi ta gn trn cc trc dp np nhng cp vng (mi trc mt cp gm mt vng to v mt vng nh). Chai vo

dp np t yu cu th ci vng nh s lt vo c chai cn ci ln khng lt c vo c chai. Cn chai vo dp np khng t kn th hai chic vng s khng lt xung c chai c. Nh vy chai bia s b nhim O2 oxy ha h bia loi b ( ht bia trong chai ). Thanh trng: bia c chit rt, ng np xong s chuyn ngay n my thanh trng vi mc ch nh ch s hot ng ca nm men v tiu dit vi sinh vt cn st li trong bia n nh cht lng bia, bia gi c lu hn. Nguyn l l dng nhit thc hin qu trnh thanh trng, nhit thanh trng lun 62oC. Nu nhit cao qu s gy hin tng xc nhit dn n b chai trong qu trnh thanh trng. Ngc li nhit thp th vic thanh trng s khng t mc quy nh v vi sinh vt kh b tiu dit ht, dn n bia s b h. Thi gian thanh trng hp l l mt chai bia vo my thanh trng v ra khi my ht khong 40 pht. Kt thc qu trnh thanh trng chai bia s theo bng ti n n soi. Soi chai: n dng soi l n Neon, ngi cng nhn ngi ng trc nhn vo nhng chai bia chy qua nh sng n d dng loi ra nhng chai bia b c, nhng chai ni bt hoc chai b d, np mo m. Nhng chai loi ra v bia trong chai s c ngi cng nhn b ht. Dn nhn, ng code: Vt liu l keo dn Herkel K490, nhn v vt liu c cho vo my tin hnh dn. Chai bia qua my ny n s c nhng chi qut, qut keo dn ln chai ti 2 v tr l thn chai v trn c chai, sau nhn s c dn vo hai v tr l nhn thn v nhn c chai (nhn foil). Yu cu l nhn dn phi cn i vi nhau, p, khng b nhn hoc khng b nhn ngc (vic dn nhn ch yu t yu cu v thm m). Sau khi dn v ng code xong chai bia s i qua my In Date (inful). In Date: My s in ln nhn chai ngy gi sn xut v hn s dng ca chai bia . In Date xong l kt thc qa trnh hon thin sn phm lc ny ta c c mt chai bia hon ho (thnh phm). y l sn phm cui cng ca qu trnh sn xut bia l thnh phm ng chai. Mc ch, yu cu ca chit rt v nng sut chit Mc ch: Chit chai d dng vn chuyn n nhiu ni vi s lng ln m vn m bo cht lng, m bo thi gian bo qun. Yu cu: Nhit chit bia khong 2 4oC. Pchit = 3 bar Bia chit phi ng mc quy nh ( v d nh bia 355 th rt khong 355ml) hay khong cch t mc bia trong chai n ming chai l 5mm. Bia phi c chit trong h thng kn v khng cn O2 trong chai sau khi chit. Nng sut: Trung bnh: 15.000 chai / h. Ngoi ra nng sut chit cn ph thuc vo quy m v thit b ca nh my

Nguyn tc chit chai Nguyn tc: bia c chit trong h thng kn theo nguyn tc ng p.
Bia

Ringbowl

Chai Nng chai Ht chn khng Thi CO2 Ht chn khng Cn bng p Chit chai ui O2

ui O2 bng cch tia nh nc vo cc chai chit to bt kh ui O2 ra khi chai bia sau khi chit. Cch tin hnh Bia c bm t TBF vo Ringbowl (thng cha ca my chit) cn chai c bng ti dn vo qua trc dn vo thanh dn hng, sau n sao dn hng u vo Ringbowl, chai c nng ln tip xc vi ty chit rt (vi chit). Sau khi tip xc kn v ht chn khng bia trong ty chit s t ng rt vo chai mt lng bia quy nh ca tng loi bia theo nguyn tc th tch (v d nh ba 355 th rt khong 355ml), lc ny chai s theo sao (gii thch thut ng) dn hng u ra Ringbowl v dn hng u vo ca ci dp np. Trc khi qua ci dp np s c tia phun nc vo trong chai vi mc ch to bt kh ui O2 ra khi chai bia. Ti my dp np, chai s c ng np v sau chai bia s theo sao dn hng u ra ca ci dp np, n sao dn hng u ra ca my chit ra ngoi.

Trong qu trnh tin hnh chit rt m bo an ton cn ch n mt yu t sau: nhit chit rt (yu cu nhit chit rt thp nht l 2oC, cao nht khng ln hn 16oC, ngoi ra cn ch n p CO2 v p chit

Chit lon Quy trnh cng ngh BiaTBF Lon sch

Chit lon

Ghp m Thanh trng

In Date Lon loi

Soi lon

ng thng

Sn phm

Thuyt minh quy trnh Nguyn liu: bia TBF l sn phm cui cng ca qu trnh lc bia, n c cha trn cc Tank cung cp cho vic chit rt bia vo lon Lon c a ln bng ti n vi phun ra lon, do lon c vn chuyn t xa v nn phi ra sch bi bm trn thn lon. Lon sch c bng ti a n b phn chit lon tin hnh chit. Bia c chit vo lon theo nguyn tc ng p ngha l p bn chit v p trong lon bng nhau khi bia s t chy vo lon bng lng ring ca n.Bia c chit theo nguyn tc ng p trong h thng kn hn ch s tht thot CO2 v s xm nhp ca oxi gy c v h bia. Bia c chit nhit 2oC 4oC. Sau khi bia c chit xong c a n my ghp m. Ghp m xong bia c bng ti a qua vi phun nc ra lng bia khi chit tro ra ngoi sau bia c a vo my thanh trng. ng thng: Lm bng th cng, thng c dn keo v c cng nhn th xung bng ti, di c cng nhn nht lon cho vo thng (1 thng c 30 lon) ri c a n b phn dn keo ng thng cht ln palet em vo kho thnh ph

11.

Thanh Trng

Mc ch, yu cu Bia sau khi chit rt v dp np t yu cu n s c a vo thanh trng. Mc ch: Thanh trng nh ch s hot ng ca nm men v tiu dit vi sinh vt cn st li trong bia sau khi lc v chit chai n nh cht lng bia sau lc. Yu cu: nhit thanh trng l 62oC, thi gian thanh trng ca 1 chai bia khong 40 pht. Bia sau khi thanh trng phi bo m yu cu, chai phi kn, bng, khng c cn v ni bt. Nhng chai sau khi thanh trng c np khng kn phi c loi b v trong qu trnh thanh trng n b nhim nc v O2. Nguyn tc lm vic Chai bia sau khi chit rt c a vo my hp (thanh trng) lc vo bia s c gia nhit s b t nhit mi trng ln ti 51 hoc 52oC. Sau n s nng ln nhit thanh trng khong 59 62 v gi nhit n nh. Sau khi chai bia qua cc hm 8, 9, 10 thi s phun nc t bn nc thng (33oC) vo h nhit ca chai bia t nhit thanh trng dn v nhit mi trng a bia ra ngoi.

12.Yu cu cht lng bia thnh phm


Bng yu cu cm quan trong Bia trong sut khng c vt th l

mu

Mu vng, sng c trng ca sn phm

Trng thi v bn bt

Bt n u, xp, rt bn khi ln khi mt thong, thi gian gi bt lu

Mi

C mi thm d chu, c trng cho sn phm, khng c mi l

V ha hp, m du,d chu, hon ton c trng cho v sn phm c sn xut hon ho

Bng yu cu ha l

Cc ch tiu

Mc mong mun

Mc chp thun

ha tan biu kin (oP )

2,2 2,3 2,3

2 2,5 2 2,6 2 27

cn (%, V/P)

4,9 4,5 5,3

4,7 4,8 5,1

ha tan nguyn thy (oP)

11,4 11,5 12,3

11,2 11,4 12

Hm lng CO2 (g/l)

5 5,5 5 5,5 5,0

4,8 4,8 4,8

chua ml NaOH 0,1N 10ml bia (ml)

1,5 1,6 1,5

1,3 1,7 1,3 1,8 1,3 1,8

mu (EBC)

6,5 7 7

6 7,5 6 8,5 68

ng (mg/l)

21

18 24

22 23

18 24 18 24

pH

4,2

4 4,4

trong % (Neph)

10

< 20

Tng s nm men mc

Khng c

Khng c

Tng s VSV hiu kh (khun lc/ml)

10

Diacetyl (tham kho)

< 0,1

< 0,1

Ti liu tham kho


Cng Ngh sn xut Malt v bia, Hong nh Ha, NXB khoa hc k thut,HN,2001 http://vi.wikipedia.org/wiki/Hoa_bia
http://www.atheenah.com/luan-van/Cong-nghe-san-xuat-bia-91816 http://sinhvienbachviet.net/showthread.php?t=1123&s=6d2f90cbd2ed153f7486b78950c14646 http://vi.wikipedia.org/wiki/Bia_(%C4%91%E1%BB%93_u%E1%BB%91ng) http://vi.wikipedia.org/wiki/N%E1%BA%A5m_men

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