Professional Documents
Culture Documents
-1-
Hong Vn Nh - 46SH
n Tt Nghip
-2-
Hong Vn Nh - 46SH
III.2.4. Lc bia....................................................................................................37
III.2.5. Chit chai................................................................................................39
III.2.6. Thanh trng.............................................................................................41
III.2.7. Dn nhn.................................................................................................41
III.2.8. Cc tiu chun ca bia thnh phm.........................................................42
III.3. u v nhc im trong quy trnh sn xut ti cng ty HABADA..........43
III.3.1. u im..................................................................................................43
III.3.2. Nhc im.............................................................................................44
CHNG IV: CNG NGH X L MI TRNG CNG TY HABADA45
IV.1. Cc cht thi trong qu trnh sn xut bia..................................................45
IV.2. Nhng tc ng v bin php gii quyt cc loi cht thi.......................46
IV.2.1. Tc ng n mi trng khng kh......................................................46
IV.2.2. Tc ng do cht thi rn........................................................................47
IV.2.3. Tc ng n mi trng nc..............................................................47
1. Cng ngh x l nc thi sinh hot..............................................................48
2. Cng ngh x l nc thi sn xut................................................................48
CHNG V: NGHIN CU MT S YU T NH HNG TI HIU
SUT THU HI (%): t l malt/go, t l enzyme trong qu trnh nu..........52
V.1. Phng php nghin cu............................................................................52
V.1.1. t vn ................................................................................................52
V.1.2. B tr th nghim......................................................................................54
V.1.2.1. B tr th nghim xc nh t l malt/go (M/G) nh hng ti hiu sut
thu hi ................................................................................................................54
V.1.2.2. B tr th nghim xc nh t l Enzyme nh hng ti hiu sut thu
hi.......................................................................................................................54
V.1.3. Tin hnh th nghim...............................................................................55
V.1.3. Kt qu nghin cu v tho lun..............................................................57
V.1.3.1. Xc nh t l malt/go (M/G) nh hng ti hiu sut thu hi (%).. 57
V.1.3.2. Xc nh t l Enzyme nh hng ti hiu sut thu hi (%)..............59
KT LUN V KIN NGH............................................................................61
TI LIU THAM KHO..................................................................................62
n Tt Nghip
-3-
Hong Vn Nh - 46SH
Nm men
Ln men nhit thp
Bia
n Tt Nghip
-4-
Hong Vn Nh - 46SH
Lc
Nu vi hoa houblon
Nhn ging
Men ging:
Saccharomyces
Lm lnh dch
Ln men chnh
8 12oC
Ra
Ln men ph
1 4oC
B men
Cp
lnh
Lc
CO2
Chai
Ra sch
St khun
Bo ha CO2
Hp Pasteur
n Tt Nghip
-5-
Hong Vn Nh - 46SH
% cht kh
11 13
15 21
2.5 6
15 21
Thnh phn
Cellulase
Cht khong
Tinh du thm
Cc cht khc
% cht kh
12 21
58
0.3 1
26 28
2. Cht dng
- acid ng
Acid ng
- acid ng
Cht ng
Nha mm
Nha ng
Nha cng
n Tt Nghip
-6-
Hong Vn Nh - 46SH
% cht kh
Thnh phn
% cht kh
- acid ng
69
Nha mm
56
- acid ng
34
Nha cng
12
n Tt Nghip
-7-
Hong Vn Nh - 46SH
% cht kh
8
75
1 1.5
0.5 0.8
Thnh phn
Cht khong
ng kh
ng saccharose
m
% cht kh
1 1.2
0.3
0.37
12
I.2.4. Nc.
Thnh phn
cng trung bnh
pH
oxy ha
Hm lng cht kh
S lng t bo VK
Trc khun E.coli
Hm lng
5 6 mg/l
6.8 7.2
2 mg/l
500ml
100 TB/ml
3 TB/ml
I.2.5. Nm men.
Thuc ging Saccharomyces
Nhit sinh trng: 25 30oC
Lc u men cn c oxy sinh trng v pht trin, sau oxy cn dn
chuyn sang pha ym kh.
Chia nm men ra lm 2 loi:
Nm men ni: S.cerevisiae (t bo l lng , nhit ln men 12 13oC)
Nm men chm: S.carlsbergensis (kt chm xung y, nhit ln men
o
6 7 C).
I.3. Cc phng php ln men bia
- Ln men bia theo phng php c truyn.
- Ln men bia theo phng php hin i.
- Ln men bia theo phng php lin tc.
- Ln men bia theo phng php c nh t bo.
n Tt Nghip
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Hong Vn Nh - 46SH
n Tt Nghip
-9-
Hong Vn Nh - 46SH
22
24
26
18
13
6.5
2.5
2004
2005
2006
2007
2008
2009
2010
2.4
2.6
1.9
1.5
1.6
2005
2006
0.9
2004
2007
2008
2009
2010
- Sn lng bia:
Sn lng bia (triu lt)
20
2004
10
2005
12
13
2006
2007
15
2008
17
2009
2010
n Tt Nghip
-10-
Hong Vn Nh - 46SH
Nguyn liu
Malt (79% cht ha tan)
Go (89% cht ha tan)
Hoa houblon 8% alpha
Ha cht
B tr lc kiselgur
Giy lc
Ph gia
Kh CO2
nh mc cho
1000 lt
129 kg
57 kg
1.5 kg
2 kg
2.5 kg
0.5 m2
0.13 kg
10 kg
Nhu cu cho
12 triu lt/nm
1148 tn
684 tn
18 tn
24 tn
30 tn
6000 m2
1560 tn
120 tn
n Tt Nghip
-11-
Hong Vn Nh - 46SH
n Tt Nghip
-12-
Hong Vn Nh - 46SH
cho sn xut.
-
Thit b
S lng Ghi ch
Ni nu
10
T ng v bn t ng
Tank ln men
25
an Mch, Vit Nam ch to
My lc bia
2
an Mch
Ni hi
2
an Mch, Vit Nam ch to
H thng my lnh
2
an Mch, Vit Nam ch to
H thng thu hi CO2
1
an Mch ch to
H thng chit ra
1
an Mch cung cp
thanh trng
H thng ln men: Tt c cc tank ln men u c iu khin nhit
t ng hon ton v p dng cng ngh tin tin.
H thng lm lnh: Cng ty c 2 h thng my lnh u s dng cht ti
lnh l glycol v tc nhn lm lnh l NH3, trong 1 h thng iu khin
bng tay, 1 h thng iu khin t ng hon ton.
H thng thu hi CO2: T ng hon ton vi cng sut 60 kg/h.
H thng chit ra thanh trng: l h thng my bn t dng vi cng
sut 3000 chai/h, phng php ngm phun.
Nhn chung, trang thit b ca cng ty ch yu l do an Mch ch to v
cung cp, mt s thit b c ch to trong nc p ng c yu cu
cng ngh v cht lng sn phm. Cc thit b my mc c kim nh bo
dng thng xuyn nht l h thng l hi.
n Tt Nghip
-13-
Hong Vn Nh - 46SH
Malt ngm nc
Lm sch malt
Cht rn
Nghin malt
Nc
ng
Go
Phun nc
Hoa bia
Trn
Ra
Thng ngm
Ra
ng Lauter
Ra
Ht dng
Ra
Lc hoa bia
Ra
Hoa bia
Hm lnh
Ra
Nm men
B ln men
Ra
Nm men
CO2
B cha bia
Lc
Ra
Bia
ng chai
Ra chai
Kh trng
Nc nng
Sn phm
Hnh 2.1: S cng ngh sn xut bia
Nc thi ra
n Tt Nghip
-14-
Hong Vn Nh - 46SH
n Tt Nghip
-15-
Hong Vn Nh - 46SH
n Tt Nghip
-16-
Hong Vn Nh - 46SH
Tank
cha
men
6hl
Glycol hi lu
Glycol -4oC
T1
YT1
Hnh 3.1: Thit b cha nm men (G)
5. Nc
Nc l mt trong nhng yu t quan trng trong sn xut bia. Trong
cng ty, ngi ta cn mt lng nc rt ln dng un si, h ha, ng
ha, lm lnh, ra dng c, thit b v lm cng tc v sinh.
Nc dng trong sn xut bia cn t cc tiu chun k thut theo quy
nh t ra.
Nc trong sn xut bia trc kh a vo sn xut bia cn phi x l sao
cho cng ph hp, m bo pH to iu kin tt cho qu trnh nu v
ln men.
Nc cn phi mt lng ion Ca2+ ph hp. Do , trong qu trnh nu
thi cng nhn ca cng ty thng b sung mt s cht nh CaSO4.2H2O,
CaCl2.2H2O vo trong cc ni nu.
V ion Ca2+: gip enzyme -amylase (ch phm Termamyl) bn di tc
dng nhit nm m bo cho qu trnh dch ha khi thm vo ni cho; kch
n Tt Nghip
-17-
Hong Vn Nh - 46SH
n Tt Nghip
-18-
Hong Vn Nh - 46SH
Malt kh
Ch thch:
1. Sn xut dung dch ln
men
2. Ln men bia
3. Lc trong, chit v
hon tt sn phm.
4. Phn xng thu hi
CO2.
5. Phn xng s l chai,
lon, chit chai, lon.
Nghin xay
Nghin xay
Dch ha
(1)
Lc thu hi dch ng
Nu chn
Ra b
Hoa houblon
B dng
chn nui
un si vi hoa Houblon
Nc ra
Men
ging
Lng trong
Khng kh v
trng
Nhn ging
Chn nui,
lm vic khc
Lm lnh
(2)
Nm men
ti
(4)
Ln men chnh
CO
Thu hi CO
Np chai CO
Ln men ph v tng tr
X l
B men
Bc hi
Lc trong bia ti
(3)
(5)
Ra, kh trng
Bia ti
CO
Chit thng
Thanh trng
Chai, lon
Dn nhn, xp thng, hp
Xut xng
n Tt Nghip
-19-
Hong Vn Nh - 46SH
CaSO4.2H2O: 0.7 kg
CaCl2.2H2O: 0.7 kg
Hexanethylen tetramyl: 0.18 kg
H3PO4: 0.5 l
Thng
2 kg
1 kg
0.5 kg
3.5 kg
c
2 kg
1 kg
1.5 kg
4.5 kg
n Tt Nghip
-20-
Hong Vn Nh - 46SH
n Tt Nghip
-21-
Hong Vn Nh - 46SH
Go
Malt
.......
7
....... 7
Hi
t
2
6
Nc ngng
Ghi ch:
1: Ni malt lt
2: Bm
3: Ni nu go
4: Ni nu malt
6
2
Lc
Nc ngng
5: Ni nc dung nu
6: ng c
7: H thng v sinh thit b
*Ni hm
- Malt: 375 kg
- Cereflo: 200ml
- CaSO4.2H2O: 350g
- CaCl2.2H2O: 350g
- Hexamethylen tertramyl
(C6H12N4): 180g
Ni si hoa
- CaCl2.2H2O: 350g
- H3PO4: 500ml
- Houblon: 4.5 kg
n Tt Nghip
-22-
Hong Vn Nh - 46SH
BIU NU
O
Lng
xoy
Ni si hoa
100
100
90
Ni
cho
80
20
90
80
Ni
hm
10
70
35
50
50 10
40
Ni
mal
t
15
20
76
10 10 10 5
67
60
100
Ni lc
70
55
35
25
60
60
25
15
ng
ha
Thu hm u
Lnh
nhanh
30
20
Ln men
chnh
15
10
Pht
20
40
60
80
100
120
140
160
180
200
220
240
260
280
300
320
340
360
380
400
420
440
460
480
500
520
540
n Tt Nghip
-23-
Hong Vn Nh - 46SH
4. un si cho
Trong qu trnh un si cho b sung ch phm Termamyl vo ni.
Termamyl l enzyme -amylase chu nhit, pH trung tnh dng lng, c sn
xut t dch nui cy vi khun Bacillus licheniformis trong phn t c ion Ca2+.
Enzyme ny thy phn lin kt - 1,4 glucosid trong phn t amylose v
amylopectin, nh vy m phn t nhanh chng b phn gii thnh dextrin tan trong
nc. Enzyme c tc dng dch ha lng tinh bt b h ha c th y l khi
go c un rt d b h ha v qunh li, y l nguyn nhn lm cho cnh
khuy hay b gy lm cho me nu b chy. Nay b sung enzyme ny vo lm long
khi h tinh bt ny va lm ch qu trnh khuy tr nn d dng va to iu
kin thch hp cho qu trnh un si cho.
T khi c cc ch phm enzyme ny th lng nguyn liu tinh bt thay th
cho malt ngy cng vi t l cao. Do gip cng ty va lm gim thi gian nu,
va lm gim gi thnh kinh t.
Sau khi cho ch phm ny vo, n s cng vi lng enzyme amylase c sn
trong malt dch ha hn hp tinh bt trong ni cho.
S lng enzyme cho vo ni th ty vo m nu nhiu hay t.
5. Ni hm
Trong qu trnh nu hm trong ni hm th b thm mt s cht ph gia vo
(hexamethylen tetramyl) n nh bia. S lng thm vo 150g. CaSO4.2H2O,
CaCl2.2H2O cho vo m bo nng Ca2+ l 40 ppm (yu cu ti thiu l 60
ppm hm lnh).
Loi Ca2+ ny rt quan trng n lm n nh cc phn ng phn tch lm lng
ng cht phosphat v c th n nh pH trong hm, to iu kin lng ng
men v lng cn bia CaCO3 trc khi chit chai, trnh c bia tro ra ngoi.
Nguyn nhn dng CaSO4.2H2O, CaCl2.2H2O trc ht l trnh c tnh
trng qu nhiu ion SO42- v Cl- to mi thm cho bia.
S lng ha cht thm vo l 700g CaSO4.2H2O v 700g CaCl2.2H2O,
chng to ra nng 90 ppm ion Ca2+, 70 ppm Cl- v 90 ppm SO42- trong hm.
Cereflo l ch phm enzyme -glucanase c thu nhn t dch nui cy vi
khun Bacillus subtilis theo phng php chm. Enzyme ny l endo-glucan c tc
n Tt Nghip
-24-
Hong Vn Nh - 46SH
n Tt Nghip
-25-
...
....
CIP
CIP
...
4
6
7
12
11
10
Hong Vn Nh - 46SH
Ghi ch:
1: ng thng hi
2: Np
3: H thng CIP
4: Cu phn phi
5: H thng gia nhit ng chm
6: ng chm
7: ng trung tm
8: Nn ngng t
9: ng hi t
10: ng nc ngng
11: ng tho cn
12: ng dch vo
n Tt Nghip
-26-
Hong Vn Nh - 46SH
dch ng, thi gian, nhit v s c mt ca cht cht Tanin trong houblon
s lm kt ta protein c trong dch ng. Mt khc, phn ng gia cc Canxi v
Phosphat s lm gim pH ca dch ng cng gip cho qu trnh kt ta protein.
8. Chuyn ti hm
Dch hm c lnh nhanh v c sc kh. Mc ch l h nhit ca dch
ng xung nhit ln men , bo ha oxy cho dch ln men v kt ta huyn
ph.
Dch hm t ni si hoa ang nhit l 100oC s c ngh trong 10 pht
nhit s gim xung 95oC v bt u qu trnh lnh nhanh h nhit xung
15oC trong 30 pht.
Hm nng 52 hl vi ng l 12 12,5oP c lm lnh ti 15oC my
lnh nhanh hm c nc lnh 25 30oC lm mt, nc ny c nng nhit ln
khong 78oC ln 1 v lm lnh ti -4oC bi cht lm lnh glycol ln 2. Hm
c sc kh trc khi cho men vo, lng O2 khong 8 ppm/l hm bng cch
thm khng kh v trng vo 40l/h, lnh nhanh c khng ch v iu khin van
tit lu bng tay, nhit ca hm lnh c khng ch bi b phn PI, dng tay
iu chnh b phn sc v t l khng kh vo bao nhiu th xem b phn o dng.
* Cc qu trnh hoa l xy ra khi lm lnh nhanh:
- S ha tan oxy vo dch ln men: khi dch ng tip xc vi oxy v cc
cht hu c, nha hoa houblon v tanin s b oxy ha tng phn. Ngoi ra, oxy
chnh l iu kin cn thit cho s sinh sn v pht trin ca nm men trong qu
trnh ln men sau ny.
- S to thnh v tch cc kt ta: Trong qu trnh lm lnh s hnh thnh cc
cht cn dng huyn ph, chng xut hin trong qu trnh nu si hoa v qu
trnh lm lnh. Cc cht cn ny s lm nh hng ti qu trnh sinh l v sinh hc
ca nm men v sau. V chn c loi b bng vic lng.
- S bay hi nc: Khi lm lnh mt phn nc b bc hi, do th tch
dch ln men s gim v nng ca n tng ln.
Ch : B phn lc kh my lc phi c tho ra v kh trng trong
phng th nghim nhit 120oC trong 2h. Vic kh trng b phn lc ny c
tin hnh thng xuyn 1 tun 1 ln.
n Tt Nghip
-27-
Hong Vn Nh - 46SH
Th tch
ban u
Nui cy
b mt
18l dch
hm
Thm vo
0.12l dch
hm
0.12l men
huyn ph
Thi gian
ln men
Nhit
ln men
3 ngy
25oC
5 8 ngy
25oC
Chuyn ti
Bnh
Carlsberg 25l
Thng ln
men 600l
Th tch ban
u
Thm
vo
Thng 600l
130 l hm
18 l men
3 ngy
20oC
Thng 600l
Tank kt
hp 175 hl
Tank kt
hp 175 hl
Tank kt
hp 175 hl
150 l men
150 l
3 ngy
18oC
300 l men
50 hl
2 ngy
18oC
53 hl
50 hl hm 2 ngy
18oC
103 hl
50 hl hm 2 ngy
18oC
Chuyn ti
Khng
chuyn
Tank 175 hl
Khng
chuyn
Khng
chuyn
Tank cha
men dng dc
n Tt Nghip
-28-
Hong Vn Nh - 46SH
Trong qu trnh nhn men tank ln men, thi gian sc kh 60 pht vo tng
bui sng vi khng kh sch kh trng qua y (u vo v u ra). Khng
ch nhit ca thng ln men bng tay. Vic nhn men trong tank kt hp 175 hl
phi tin hnh tank c b phn lm lnh y c iu kin khng ch nhit
vi 1 m nu trong tank.
Ngay khi m nu th 2 c bm vo tank th nhit c khng ch t
ng, mi m cho hm vo u phi c sc kh.
* Gi, thu hoch v bm men.
Sau khi kt thc qu trnh ln men trong tank th men c thu hoch bng
cch dng bm, ng mm, ng hnh ch T chuyn ti thng cha men. Dng
thc o lng men thu hoch c bao nhiu.
Nu d tha nm men, th ch chn loi nm men tt, s cn li th loi b.
Nu l men tha khng b nhim th loi b i men cao.
Nhit trong thng cha men gi 4oC, nhit ny c khng ch bi
van iu tit lm lnh cho thng cha lnh v ng h.
Nm men thu hoch thng thng gi thng cha men trong thi gian
khng qu 1 tun. Thi gian v s lng men trong thng cha c khng ch
bng thc o.
III.2.3. Cng ngh ln men v gi men
1. Thng s cho qu trnh ln men
- Nhit t: 15oC 0.5oC
- Nhit ln men: 16oC
- Thi gian ln men: 7 ngy
- Lm lnh xung: 4oC
- Thi gian h lnh: 1 ngy
- Nhit thu hoch men: 4oC
- H lnh xung: -1oC
- Thi gian lm lnh: 1 ngy
- Nhit tng tr: -1oC
- Thi gian tng tr: 1 2 ngy
n Tt Nghip
-29-
Hong Vn Nh - 46SH
16
15
14
13
12
11
10
9
8
7
6
5
4
3
2
1
10
1
11
-1
12
13
14
15
Ngy
2. Qu trnh ln men.
2.1. Ln men chnh.
M 1,2 cn c thng kh v trng vi lu lng kh l 14 l/h. M 3 khng
cn sc kh do lng kh khi sc m 1 v 2.
Nng t bo t 10 18 triu t bo/1 ml c a vo dch hm ln
men. Bnh thng c khong 150 l men c a vo (tng ng khong 1%
so vi th tch dch a vo ln men).
Qu trnh ln men trong tank vi p sut P = 0.8 bar, iu chnh bi van
iu p.
Da vo biu nu ta thy rng sau khi dch hm c lm lnh nhanh t
95oC xung 15oC th c chuyn sang giai on ln men chnh. Sau khi chuyn
sang ln men chnh th nhit c tng ln 16oC v gi 16oC ln men trong
7 ngy. y thng ngy theo di s pht trin ca nm men bng vic o s
thay i hm lng ng trong cc tank ln men. Cng vi vic th cng theo
di s thay i ca pH, nhit . pH thay i l do trong qu trnh ln men ngoi
qu trnh chuyn ha ng thnh ru m cn hnh thnh mt s cc acid hu c,
n Tt Nghip
-30-
Hong Vn Nh - 46SH
Acid pyruvic
CH3 CO - COOH
Acetaldehyt
CH3 - CHO
ETHANOL
CH3 CH2 OH
NADH2
Leucin
Xetobutyric
Propionic
Acetyl - CoA
Butanol
- xeto -
methylvaleric
Amylic
Treonin
Valin
Aldehyt isobutyric
Leucin
Isobutyric
n Tt Nghip
-31-
Hong Vn Nh - 46SH
CH3 CH COOH + R C COOH
NH2
O
Acid hu c
R COOH
R: gc acid amin
CO2
+ H2O
R CH2OH
Ru cao
R: gc acid amin
OH
Acid lactic
CH3 COOH
Acid acetic
VSV
- H2O
OH
CH3 C COOH
C=O
CH3
- Acatolatat
- CO2
VSV
- H2
CH3 C C CH3
O O
DIACETYL
2 R CHO
n Tt Nghip
-32-
Hong Vn Nh - 46SH
Glucose
Phosphoglyceraldehyt
Phosphoglycerin
Phosphoglycerinic
NADH2
Glycerin
CH2 CH CH2
OH
CO2
Acetaldehyt
NAD
Ethanol
OH
OH
Ngy
1
2
3
4
5
6
7
9.6
9.4
4.1
2.6
2.3
2
2
pH
5.5
4.78
3.87
3.78
3.72
3.7
3.75
3
pH
ng (oP)
7
Ngy
n Tt Nghip
-33-
Hong Vn Nh - 46SH
Tank ln men
Bnh cha CO2
Bnh by bt
Lm lnh
P = 15 kg/cm3
Nhit : -10 -30oC
Ra bng nc
My nn 2 cp
Tch nc 2 giai on
Nn P=15 kg/cm3
Tch nc 2 giai on
n Tt Nghip
-34-
Hong Vn Nh - 46SH
n Tt Nghip
-35-
Hong Vn Nh - 46SH
n Tt Nghip
-36-
Hong Vn Nh - 46SH
Ch :
n Tt Nghip
-37-
Hong Vn Nh - 46SH
+ Peptid.
+ Acid nucleic.
+ Cc loi enzyme protolytic.
+ Cc hp cht phosphat.
- S bi tit tip tc da vo s sng ca con men ( thm thu ca mng t
bo nm men) v ph thuc vo lu hunh c trong protein v cui cng l khi
men cht ph thuc vo s t phn hy ca s nm men .
- S hnh thnh CO2 v vic bay hi ca n qua bia nn mt phn cc hp
cht c th bay hi s c y ra ngoi theo phng php khuch tn, c bit l
cc hp cht nh (aldehyt v ceton) v cc hp cht c cha lu hunh nh
metacaptan v hydrosulfit.
- Cc hp cht c hot tnh b mt nh cht c v ng v to mu c hp
th trn b mt ca nm men. Nh vy, lng nm men cng cao trong bia th
mc hp th cng cao (cng gim cht c v ng v mu qu trnh ln men).
- S lng ng bia do qu trnh h nhit l phc h ca polyphenol
protein.
- S to thnh cc phn t ln v s lng ng l mt qu trnh din ra trong
nhiu gi, s lng ng ny mang tnh cht thun ngch (ngha l nhit cng
tng cao th s lng ng ny khng cn v n ha tan tr li).
III.2.4. Lc bia.
- Mc ch: Bia sau khi ln men ph vn cn c, lng t bo nm men cn
nhiu nn chng ta phi lc bia trc khi xut xng.
Bia sau khi tng tr cc tank c bm y vo tng phi liu, ti y bia
c trn vi t lc (bt diatomit) theo mt t l nht nh vo to thnh dung
dch huyn ph.
t lc c ch bin t xc mt loi sinh sng bin thnh phn ch yu l
SiO2.
t lc cng ty s dng l loi tt nht theo tiu chun nu bia chu u,
gm: t lc mn v t lc th.
lc bia ta c th s dng: my lc t v ti lc
- Nguyn tc chung cho my lc:
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Hong Vn Nh - 46SH
thm t th vo, mt khc nu p sut tng t di 0.1 bar th phi cho thm t
mn vo.
- Vic lc thng thng dng li sao 6 7 gi khi p sut qu 6 bar hoc
tng s t lc (c to mng s b v mng chnh) bm vo trong my lc cao
hn 90 kg, khi lng t lc bm vo khong 90 kg th vic dng li l quan trng
nu khng my lc s b hng.
- Dng my nn thy lc, h p sut nn sau khi lc xong m giy lc v
x t lc xung rnh x. Dng nc nng v nc lnh v sinh my lc.
2. Ti lc
Ti lc c lp vo trong ng lc sau lc t vi mc ch l gi li t
lc trong bia nhng ph phm khng ha tan hoc bt b v c th lc qua mng
lc ca t lc v ngoi ra to iu kin chng tc trn ng bm n tank bia
trong.
Nguyn tc chung: iu quan trng l trc khi thay giy lc v ti lc th
phi v sinh xt nng v sinh my lc v ti lc, khi thay giy lc v ti lc th
giy mi v ti lc mi phi c ti nc lm mm li trc khi lp vo my
lc.
III.2.5. Chit chai.
V chai bn
Ngm
Ra xt
Ra sch bng nc nng
V chai sch
ro
Kim tra xt d
n Tt Nghip
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Hong Vn Nh - 46SH
40oC:
Nhng
25oC:
Nc m 1
65oC:
Nhng qua xt
12oC:
Nc sch
80oC:
Phun xt
15oC:
Ngng nh git
50oC:
Nc m 2
20oC:
Chai i qua
10
12
Ch thanh trng
trong 12 gi.
12
15
18
Ch thanh trng
trong 12 gi.
24
Ch thanh trng
trong 12 gi
12
16
20
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Trc khi cho v ng chai bia th phi kim tra xem lng xt d trong chai
c t c theo yu cu hay khng (lng xt d trong chai sau khi ra c
chun bng HCl 0.1N, l 0.3ml HCl tiu tn).
Chai sau khi lm sch, a n my chit chai. y chai c ht chn
khng v np CO2 cn bng p sut. Sau tin hnh chit chai.
Trong qu trnh chit chai tin hnh kim tra xem chai sau khi chit c b vn
c hay khng, nu c th loi ngay.
Ri chai c a i qua my thanh trng.
III.2.6. Thanh trng.
Trong bia thnh phm sau khi chit chai thng thng lun cha cc t bo
cn sng gm t bo nm men, vi khun acetic, nm si. Do , chng ta cn x
l nhit nhm m bo rng c th tiu dit vi sinh vt gy hi cho bia.
Ch thanh trng ti nh my bia HABADA gm 5 bung thanh trng:
Bung 1 c nhit : 30oC
Bung 2 c nhit : 45oC
Bung 3 c nhit : 58oC
Bung 4 c nhit : 60oC
Bung 5 c nhit : 40oC
III.2.7. Dn nhn.
Bia sau khi thanh trng theo bng ti qua b phn soi chai loi nhng chai
cha t yu cu v th tch.
Bia tiu chun l nhn dn phi thng, khng c lch sang mt bn, c phun
mc ghi ngy thng sn xut, hn s dng phi r rng.
n Tt Nghip
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Chai bn
My chit chai
My
dn nhn
+
Ra chai
Hnh 3.8: S phn xng ra chai, chit chai, thanh trng, dn nhn.
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Nc cp
ra thit b, sn.
Go
Malt
STT
1
Tc nhn gy nhim
Lc trong
Bi nguyn liu
Tc ng n mi
trng
malt
nhim khngB
kh
Nu hoa
Bo ha CO2
Bia ri vi
Nc thi
n Tt Nghip
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ng khi
B phn kh mi
Dn phun
Valve
hng dng
Thit b hp th
dng Ventury
Dung dch hp th
b sung
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n Tt Nghip
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Nc thi nh v sinh
Song chn rc
B t hoi
H THNG THOT
NC
n Tt Nghip
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Nc thi
B iu ha
B lng
B aeroten
B lng
Thi
B phn hy bn
n Tt Nghip
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Nc thi
cha x l
Nc thi
sau b lng 1
Nc thi sau
b AEROTEN
Nc thi
sau b lng 2
TCVN
5945-1955
pH
7.8 8.0
7.8 8.0
7.0 7.5
7.0 7.5
5.5 9.0
SS
150 226
50 70
70 80
40 50
100
BOD5
350 485
140 200
40 50
35 45
50
COD
450 650
180 250
80 90
60 85
100
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Nc thi bia
5
Lng 1
3
6
7
100m
9
8
Lng 2
1
2
Nc ra
Dng thi nc ma
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V.1.2. B tr th nghim
V.1.2.1. B tr th nghim xc nh t l malt/go (M/G) nh hng ti
hiu sut thu hi
M/G = 69/31
M/G = 57/43
M/G = 54/46
M/G = 50/50
M/G = 40/60
Xc nh oP, Vhmlnh
Tnh %
Xc nh t l M/G thch hp
n Tt Nghip
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TN1
Termamyl: 150ml
Cereflo: 150 ml
TN2
Termamyl: 200ml
Cereflo: 200 ml
TN3
Termamyl: 250ml
Cereflo: 250 ml
TN4
Termamyl: 300ml
Cereflo: 300 ml
Xc nh oP, Vhmlnh
Tnh %
Xc nh t l enzyme thch hp
n Tt Nghip
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VHL O P
0.89mG 0.79 mM
Trong :
VHL: Th tch hm lnh nhanh o c.
o
P : ng o c.
mG, mM : Ln lt l khi lng ban u ca go v malt em i nu.
0.89, 0.79: ln lt l trch ly ca go v malt.
n Tt Nghip
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Malt (kg)
550
425
240
227
225
Go (kg)
250
320
255
226
330
T l
69/31
57/43
54/46
50/50
40/60
Co (oP)
11.0
9.82
9.8
9.75
9.7
Vhm lnh
16600
28840
17200
17420
17210
(%)
92.6
91.3
90.9
89.3
88.5
Biu th hin s t
93
92
92.6
91.3
91
90
89
88
87
86
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69/31 cho cht lng bia ra sau ny thm ngon nhng lng malt s dng qu
nhiu nn gia thnh bia thnh phm s cao, gi thnh nh vy th rt kh m cnh
tranh c vi cc hng bia ln khc nh bia H Ni, bia Vit HNh vy, t l
57/43 l ph hp vi iu kin cng ty hin ti. Mt khc, sn phm cng ty sn
xut ra thng bn ch yu l trong ni tnh v mt s tnh ln cn, m tnh Bc
Giang l mt tnh ch yu l min ni, thu nhp ca nhn dn cha cao nn bia vi
gi thnh thp s l ph hp hn vi thu nhp ca nhn dn hin nay.
V vy, t l thch hp nht l Malt/Go = 57/43.
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Termamyl
150
200
250
300
Cereflo
150
200
250
300
Co (oP)
9.4
9.8
9.9
9.9
Vhm lnh
5880
5700
5780
5780
(%)
89.07
90.02
92.21
92.21
92.21
92.21
92
91
90
90.02
89.07
89
88
87
150ml
200ml 1
250ml
300ml
n Tt Nghip
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Hong Vn Nh - 46SH
chp nhn c. Tng lng enzyme t 250ml ln 300ml nhng hiu sut thu hi
khng chnh lch nhau, nn chn lng enzyme cho vo Termamyl 250ml v
Cereflo 250ml. Cn t l enzyme 150ml hiu sut thu hi l thp s nh hng
ti cht lng bia sau ny.
V vy, nu ta tng lng enzyme Termamyl l 250ml, Cereflo l 250ml th
thch hp c c hiu sut thu hi cao.
Kt lun chung:
Vy chng ta chn ra c vic cp nguyn liu nu sao cho hiu sut thu hi
c cao nht xc nh c. Kt qu thch hp c xc nh trong qu trnh
thc tp v th nghim ti cng ty nh sau:
- T l malt/go ban u cho vo: 57/43.
- T l enzyme cho vo: Termamyl 250ml, Cereflo 250ml.
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