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PHN 2: NGUYN LIU SN XUT 2.1. Malt i mch Malt i mch l ht i mch c ny mm trong iu kin nhn to (ny mm trong mi trng v m nht nh). Malt c s dng dng cht kh ha tan thnh dch ng. Malt l nguyn liu truyn thng, thit yu khng th thiu c trong cng ngh sn xut bia.Qua qu trnh ny mm mt lng ln cc enzym xut hin v tch t trong ht i mch nh: enzym amylase, enzym protease. Cc enzym ny l nhng nhn t thc hin vic chuyn cc cht trong thnh phn ht i mch thnh nguyn liu (cc acid amin t do, cc loi ng, cc vitamin) m nm men c th s dng to thnh sn phm bia. Nh my s dng malt vng nhp t c sn xut bia ti v malt en sn xut bia en. Malt c cha trong nhng bao ti, mi bao ti c trng lng 50kg.

Hnh 2.1. Malt vng Hnh 2.2. Malt en Malt dng sn xut bia phi c bo qun t nht 3 4 tun trc khi s dng v: - V malt mi sy gin nn d b nghin nt, trong qu trnh ng ha cc cht trong v malt s b ha tan lm cho bia c v ng cht, kh lc. - Hot lc ca enzym thy phn cha n nh, qu trnh ng ha din ra kh khn, hiu sut thu hi thp. Khi bo qun ht ht m lm cho v malt mm do khng b nt khi nghin v s l cht tr lc tt sau ny. ng thi trong ht xy ra mt s qu trnh m kt qu l: + Hot lc ca amylase v protease s tng. + Lm tng lng m ha tan. + Ch s pH ng ha tng. 2.1.1 Mc ch s dng 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.

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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 CO 2 tt, to v bia c trng. 2.1.2. Thnh phn ha hc ca malt i mch Bng 2.1. Thnh phn ha hc ca malt - i mch (Tnh theo % trng lng cht kh) Thnh phn Tinh bt ng saccharose ng kh Nhng ng khc Cht dng gom Hemicellulose Cellulose Lipid Protein th (N * 6,25) Dng ha tan th mui: albumin, globulin Hodrein protein (prolamin) Glutein protein Acid amin v peptid Acid nucleic Tro Nhng cht cn li i mch 63 65 12 0,1 0,2 1 1 1,5 8 10 45 23 8 11 0,5 3 34 34 0,5 0,2 0,3 2 56 Malt 58 60 35 34 2 24 68 5 23 8 11 2 2 34 12 0,2 0,3 2,2 67

Thnh phn ha hc ca malt i mch ph thuc vo ging i mch, iu kin t ai, kh hu, k thut trng v iu kin bo qun. Thnh phn ha hc ca malt v i mch c nhng tnh cht v chc nng sau: Tinh bt: - i vi cng ngh sn xut malt v bia, tinh bt c hai chc nng: Chc nng th nht l ngun thc n d tr cho phi v chc nng th hai l ngun cung cp cht ha tan cho dch ng trc lc ln men. - Tinh bt bao gm hai polysaccharide hp thnh: amylase v amylopectin. Di s xc tc ca enzym amylase, mch amylase s b phn ct thnh destrin v cc ng n gin maltose, glucose nm men s dng. Cellulose: - Cellulose ca ht i mch c phn b ch yu lp v tru v chim khong 20% cht kh ca v, c cu to l nhng polyme ng dng vi tinh bt. S gc glucose trong cc polyme ny ln n 2000 10000 to thnh nhng chui xon rt di, chng khng tan c trong nc, trong qu trnh ch bin bia hu nh khng thay i.
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- Cellulose c ngha ln trong qu trnh lc dch ng ha v lp v tru l vt liu to lp mng lc ph l tng. Cc glucid cao phn t: Trong i mch cn cha cc cht dng gom, nhng cht ny tan trong nc s to nn nhng dung dch nht. Khi chng b thy phn, s cho ra galactose v kcilose, hoc nh pectin, vi hm lng rt nh trn thnh v tru, hnh thnh mt mng ngn trung gian. Nhng hp cht ny, khi i vo dch ng hoc bia, s gy tr ngi cho qu trnh lc, song chng cng lm cho bia c kh nng to bt v c mi v c ci thin hn. Cc cht ng: Trong i mch c cha mt lng nh mono -, di - v trisaccharide, trong nhiu nht l ng saccharose, chim khong 1,8% cht kh ca ht. Hm lng glucose v fructose l khng ng k. Cc cht ng c ngha rt ln trong qu trnh sn xut malt, c bit l trong giai on u tin. Cht ng v cht cht: C cha nhiu trong v tru ca ht i mch. Cc cht mu s i vo thnh phn ca nhng lp bn ngoi mng ngn gia v tru v ht go, tham gia vo qu trnh hnh thnh lp mng ngn ny, do vy n ng vai tr rt ln trong qu trnh ngm i mch. Mt phn ca cht cht s lin kt vi cc cht protid, to thnh acid textinoic c v ng v mi kh chu. Chng khng ha tan trong nc l nhng ha tan tt trong dung dch kim long (0,2 0,4%). Qua , ta nhn thy cc cht cht, ng, mu c tc dng xu n thnh phn ca bia. V vy cc bin php cng ngh loi b chng l rt cn thit. Cc hp cht cha nit: Hm lng cc hp cht cha nit trong i mch khong 9 11% so vi lng cht kh ca ht. Tuy chim t l thp nhng vai tr ca chng i vi cng ngh sn xut bia th li rt quan trng v chng mc no , chng quyt nh cht lng ca sn phm cui cng. Protid: L ch s quan trng th hai (sau tinh bt) nh gi xem l ht c tiu chun sn xut bia hay khng. Nu hm lng cao qu, bia d b c, rt kh bo qun. Ngc li nu thp qu, qu trnh ln men s khng trit , bia km bt, v km m . Hm lng protid tt nht cho mc ch sn xut bia l 8 10%. Kh nng to bt v gi bt ca bia cng nh bn keo ca chng ( bn colloide) ph thuc trc ht vo mc thy phn ca protid. Cc hp cht cha nit phi protid: Tp hp nhng sn phm phn gii t protid vi cc mc phn gii khc nhau cho ta nhng sn phm sau: - Albumoza v pepton: c cu to gn ging protein, song c s gc acid amin t hn, c kh nng tan c trong nc l, khng b kt ta trong qu trnh ch bin s i vo thnh phn nc ng ha, lm tt kh nng to bt v gi bt ca bia. - Peptid: C s gc acid amin t hn pepton, gm c di -, tri - v polypeptide, ha tan d dng trong nc v i vo thnh phn ca bia. - Acid amin: dng t do trong ht i mch chn thng chim khong 0,1% cht kh, thnh phn rt phong ph, gm khong 20 acid amin khc nhau. Do tc ng ca enzym
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trong thi gian sn xut malt, hm lng acid amin tng ln dch ng v bia. c bit chng c vai tr quan trng trong vic hnh thnh menadion thi k sy malt. Cht khong: Cc cht khong ca i mch ng vai tr quan trng trong qu trnh sn xut malt v bia. c bit c ngha l nguyn t phospho, v n ng vai tr ch yu trong vic hnh thnh h thng m ca dch ng. Cht bo v lipoid: Thnh phn ch yu ca cc loi du bo trong i mch l este ca glyceryl vi acid bo bc cao. Cht bo v lipoid tn ti trong bia s lm gim bn keo ca sn phm. 2.1.3. Kim tra v x l nguyn liu nh gi cm quan Mu sc: i vi malt vng phi c mu vng sng, malt en c mu sm. Mi: c mi thm c trng ca malt (mi da chut hoc r ti). Khi b mc s c mi i chua kh chu. V: dng rng cn nt ht malt s pht hin ra v ngt. V ngt cng d pht hin chng t malt cng c cht lng tt. Trng thi: Ht malt phi mm, khi dng hai ngn tay bp ht malt th ht tinh bt dng nh ht cm, ngc li khi ht malt cn cng hay b nho th cht lng km. sch: Khng ln tp cht, ht khng b v v khng b bnh. Ch tiu ha l V: khng vt qu 7 9% trng lng ht (nu t 10 12% th s khng thch hp cho sn xut bia). C ht >2,5 mm 85% C ht <2,2 mm 1,5%. m 5%. Hm lng protid: 8 14% cht kh ca ht. Protid cng cao tinh bt cng gim v do cht ha tan cng thp. Ngc li, nu protid < 8% th, khi ch bin, bia s t bt. Hm lng protid cao cng l nguyn nhn gy kh khn cho ch bin. i mch c cht lng cao nu P = 9 11% cht kh. Glucid (tinh bt): thng chim t 55 62% trng ht (hoc t 63 66% trng lng cht kh). Thi gian ng ha: L thi gian ng ha hon ton cho malt. Malt vng: 10 20 pht 700C, malt en 20 30 pht 700C. Thi gian ng ha cng cho ta bit tnh trng ca h enzym thy phn v mc nhuyn ca malt. Hiu s ca hiu sut chit khi nghin mn v khi nghin th tnh bng % nh gi mc nhuyn v mc h ha ca malt khi m mm. Gi tr ny cng b th cht lng malt cng cao. Cng mu: L mu ca dch ng c biu th bng s ml dung dch Iot 0,1 N dng nhum mu 400 ml nc n mu vng. Trong thc t sn xut ly mu chun cho malt vng (0,3 0,56 ml I2 0,1N trong 1 lt nc) v malt en (0,7 1,3 ml I 2 0,1N trong 1 lt nc).
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acid: pH ng ha l 5,5 6,5 pH cng tin v 6,5 th cng c li cho ng ha. Cht ha tan trung bnh t 65 82% cht kh. Cht ha tan trung bnh trn 78% (malt vng) v trn 75% (malt en) c xem l malt c cht lng cao. Hot lc260 - 320WK trong 5 EBC Tc lcBnh thng 45 pht mu 3,0 - 4,5 EBC Protein ha tan 4,0 - 4,7% Ch s Kolbatch 38-43 2.2. Hoa houblon Nh my bia hin ang s dng 2 loi hoa houblon l: Hoa dng vin c sn xut t c v hoa dng cao. Hoa vin dung to mi thm v hoa dng cao to v ng v mu.

Hnh 2.3. Hoa houblon dng vin Hnh 2.4. Hoa houblon dng cao Hoa vin: s dng thun tin, tn km trong bo qun v vn chuyn ngi ta nghin nt hoa kh thnh dng bt, sau qua my p vin nh hnh, gi kn nhng vin houblon ny trong cc bc giy c bit c np thm kh tr ging nh cnh hoa. Gi tr cht lng tnh theo - acid ng ca hoa cnh v hoa vin nh nhau, song hoa vin c hiu qu s dng cao hn nn s tit kim hn. Hoa cao: Ngi ta dng mt s dung mi trch ly cht ng trong hoa ra dung mi, sau dng cc bin php thch hp tch dung mi s thu c dung dch cao hoa houblon st. Bng cch trch ly nh vy s tch c ring cht ng trong hoa ra dng m c, cht lng cht ng c bo qun tt hn, ng thi vic s dng khi nu vi dch ng s thun tin v hiu qu cao hn. Thng thng gi tr cht ng trong 1 kg cao hoa bng 5 6 kg hoa cnh (hoc vin), ty thuc vo cht lng cnh hoa v hiu sut trch ly. Sau khi thu hoch nc cao cht ng m c, ngi ta c th b sung ng glucose vo tng m c ca cao cho d nh hnh vo cc bao b thch hp. 2.2.1. Mc ch s dng Hoa houblon l nguyn liu c bn, ng v tr th 2 (sau malt i mch) trong cng ngh sn xut bia. Hoa houblon cung cp v ng cn bng v ngt ca ng lm cho bia c v ng du, hng thm rt c trng, lm tng kh nng to v gi bt, lm tng bn keo v n

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nh thnh phn sinh hc ca sn phm. Hoa bia c cc hiu ng khng sinh gip cho hot ng ca men bia tt hn trc cc loi vi sinh vt khng mong mun. 2.2.2. Thnh phn ha hc trung bnh Bng 2.2. Thnh phn ha hc trung bnh ca hoa houblon (Theo % cht kh) STT 1 2 3 4 5 6 7 8 9 10 11 Thnh phn Nc Tng cht ng ( - 4,5, - 9, - 1,5) Tinh du phn Tanin ng kh Pectin Acid amin Protein (N* 6,25) Cht bo Tro Cellulose, lignin, v nhng cht cn li T l (%) 10,0 15,0 0,5 4,0 2,0 2,0 0,1 15,0 3,0 8,0 40,4

Trong cc phn trn, cc hp cht ng, tinh du phn hoa v cht cht ng vai tr quan trng nht trong sn xut bia. Ngoi ra, nhng thnh phn khc nh tanin, protein, ng kh cng c ngha nht nh trong cc bc cng ngh. Cht ng (C11H30O35) Cht ng lm cho bia c v ng du, to ra mt c tnh cm quan rt c bit ca bia. Khi ha tan vo dch ng v tn ti trong bia, cc cht ng l nhng hp cht c hot tnh sinh hc cao, to ra sc cng b mt gip cho bia c kh nng gi bt rt lu. Vi mt nng kh thp, cc cht ng cng c kh nng c ch rt mnh s pht trin ca vi sinh vt. V vy chng c tnh khng khun rt cao v nh lm tng bn sinh hc ca bia thnh phm. Thnh phn ca cht ng trong hoa houblon c phn loi nh sau:

Cht ng (tan trong ete dietyl)

Acid ng

Nha ng

- acid ng (6 8%)

- acid ng (3%)

Nha mm (5%)

Nha cng (2%)

Cng thc tnh lc ng

Lc ng = - acid ng + 1/9 - acid ng

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Cht cht tanin (C25H24O13) Chim khong 4% trng lng hoa, hoa houblon bt u chn th hm lng tanin trong hoa cng bt u gim. Chng tn ti trong hoa nh nhng ht bi mu xm, d dng ha tan trong nc nng, aceton, ethanol, methanol,nhng khng ha tan c trong cn tuyt i, ete v benzol. Tanin c mt vai tr nht nh trong qu trnh cng ngh sn xut bia. Trong bia thnh phm chim khong 0,012 0,018 % tanin. Tanin gip cho dch ng trong nhanh v kt ta cc thnh phn protein khng bn, lm tng bn vng keo ca bia. Mt khc, tanin cng lm kt ta c nhng phn protein bn, dn n gim kh nng to bt cho bia. Nu hm lng tanin c trong bia va phi th s gy cho bia c v ng cht d chu, nhng nu cao hn s gy v kh chu do cn cho lng hoa houblon va phi ty hm lng tanin c trong hoa. Tinh du Tinh du phn hoa houblon chim t 0,17 0,65% trng lng hoa. Thnh phn ha hc ca tinh du thm trong hoa houblon rt phc tp, gm 103 hp cht khc nhau. Nhm hp cht chim lng nhiu nht l hydratcacbon (75%).Tinh du houblon tan yu trong nc, kh ha tan trong cn thp nhng tan hon ton trong cn tuyt i v este. a phn cu t d bay hi, thm ch nhit phng. Tinh du hoa iu kin gia nhit nh d b oxy ha, khi tc dng gy mi s thay i nhiu, thm ch to ra mi khng ph hp cho sn phm bia. Trong qu trnh bo qun, nhng hp cht khc nhau ca tinh du s b thy phn mt phn, dn n thay i tnh cht gy thm c li cho bia. Trong qu trnh un si dch ng vi hoa houblon, i b phn nhng cu t gy hng u bay hi ht, song mt s cu t khc li bin i, hnh thnh nhng sn phm mi bn hng hn. Tn ti nhng cu t hng bn hnh thnh hng thm houblon cho bia. 2.2.3. Kim tra hoa houblon Nh my s dng hoa dng cao v vin nn khi mua hoa s kim tra v hn s dng, m,hm lng cht ng v kim tra thm mt s ch tiu v ngoi quan. 2.3. Nc 2.3.1. Vai tr ca nc trong sn xut bia Nc l mt trong nhng nguyn liu chnh sn xut bia, chim t 80 90% trng lng bia thnh phm. Thnh phn ha hc v cht lng ca nc nh hng trc tip n ton b qu trnh sn xut bia v c bit l cht lng bia thnh phm. Nc dng trong sn xut bia lun c kim tra v phi tha mn mt s ch tiu nht nh trc khi c a vo s dng, nhng ch tiu ny ty thuc vo tng nh my. Ngoi ra nc cn ng vai tr quan trng trong cc qu trnh khc nh: lm lnh, cung cp cho ni hi, v sinh cho thit b, nh xng, 2.3.2. Yu cu ca nc trong sn xut bia
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C cng t mm n trung bnh. Hm lng mui cacbonat khng qu: 50 mg/l Hm lng mui Mg khng qu: 100 mg/l Hm lng mui clorua: 75 150 mg/l Hm lng mui CaSO4: 130 200 mg/l 2+ Hm lng Fe khng qu: 0,3 mg/l, Kh NH3: khng c Cc mui c gc -NO3-, -NO2-: khng c Vi sinh vt khng qu: 100 t bo/1cm3 Hin nay nh my ang s dng 2 ngun nc chnh l nc my v nc ging, nc dng sn xut bia c x l s b trc. Trong tng lai nh my ang xy dng h thng x l nc t tiu chun yu cu i vi sn xut bia. 2.4. Nm men Trong cng ngh sn xut bia, ln men dch ng hoa houblon c hai loi nm men c s dng l Saccharomyces cerevisiae (ln men ni) v Sacchromyces carlbergensis (ln men chm). nc ta thng dng nm men Sacchromyces carlbergensis ln men bia. Hin nay nh my ang s dng chng nm men Sacchromyces carlbergensis ln men chm. Nm men pht trin tng su ca thit b, nhit thp di 10 0C, c kh nng tiu th hon ton ng rafinose, fructose, melibiose,d lng, d lc to iu kin thu hi men ti sn xut, thi gian ln men t 12 17 ngy.

Hnh 2.5. Hn hp iatomit v men bia 2.4.1. Mc ch s dng nm men Nm men s chuyn ha ng thu c t ht ng cc v to ra cn v cacbon ixt (CO2). cc qu trnh ln men ngy nay u s dng cc loi men bia c nui cy v c tinh khit cao. Trung bnh, hm lng cn trong bia l khong 4-6% ru theo th tch, mc d n c th thp ti 2% v cao ti 14% trong mt s trng hp no . Mt s nh sn xut bia cn a ra loi bia cha ti 20% cn. Nm men c s dng t men ging thun chng, men c s dng di dng men kh, sau nhn ging trung gian ri a vo s dng trong sn xut bia. Nh my s dng nm men t 2 ngun khc nhau:
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+ Nm men c nhn ging t ng ging, sau c nhn ln v em s dng. + Nm men ti s dng c thu hi t cc tank ln men v lu tr tank men. i vi bia Si Gn nm men c cng ty cung cp t i F3 hay F4 c cha trong cc thng vn chuyn dn nh my bng xe ti nhit 4-60C, xe vn chuyn phi co1he65 thng lnh m bo cht lng nm men. Nm men mua v c bo qun trong cc tank tr men tt nht l nhit 4-6 0C. V y l nhit thch hp cho nm men pht trin v khi cp vo dch ng lnh nhit 60C th nm men khng b st nhit do chnh lch nhit qu cao. Cch thu men: Tin hnh thu men t tank ln men v tank men lu tr. Trong qu trnh lu tr, p sut trong tank phi gi 0,5 1 atm, nhit 00C. Thng thng mt i men ging c s dng t 6 10 chu k ln men

Men ging Nhn ging trung gian Ln men bia Tch nm mem Thu hi nm men X l lm sch Ln men m sau
2.4.2. Kim tra dch mout trc khi ln men Bng 2.3. Cc ch tiu ca nc mout Ch tiu pH chua (ml NaOH 0,1N/ 10 ml nc mout) mn (mg NaCl/l) mu (oEBC) Tinh bt st Balling Mc 5,5 0,1 0,9 0,1 <500 91 Khng c c 10,4 0,4

Yu cu cht lng ca nm men trc khi a vo ln men - Mu trng ng, trng sa - Mi thm t trng - c 45% - T bo to khe, hnh dng c trng. i men F3- F8
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- Nm men thun khit. - Khi a vo sn xut t l men cht di 2%, t l ny chi ln hn 10% t l t bo cht < 6%. Thi k mnh nht khi ng xung nhanh nht c th trn 80%. - Nm men khi a vo dch ng ln men phi t c t 10 20 triu t bo/ml dch ng. - Nm men c kh nng chuyn ha cc ng i, ng n gin, cc peptid, acid amin, gii phng ra CO2, ru ethanol v nhit. - Men ging khng nhim vi sinh vt. 2.5. Th liu Cc nguyn liu thay th malt i mch ch yu ch yu l tiu mch, thc (hoc go), ng, Cc loi th liu ny c s dng trng thi cha m mm v a vo ch bin di dng bt nghin mn, phi trn cng vi bt malt. T l thay th ca cc nc trung bnh hin nay l 30%, c ni ln n 50% hoc cao hn. Trong cc loi th liu trn th cc nh my bia Vit Nam ngi ta thng s dng go v go c trng rt nhiu, cht lng tng i n nh v gi thnh khng cao lm. y l mt li th rt ln trong cng ngh sn xut bia. 2.5.1. Mc ch s dng ca cc nguyn liu thay th Trong sn xut bia, vic dng th liu thay cho malt ty thuc vo iu kin ch quan v khch quan, c th nhm cc mc ch: H gi thnh sn phm. Ci thin mt vi tnh cht ca sn phm: mi v, thi gian bo qun. To ra chng loi bia c mc phm cp cht lng khc nhau. p ng yu cu theo n t hng ca ngi tiu dng 2.5.2. Yu cu k thut ca nguyn liu thay th - Th liu phi di do ngun glucid (tinh bt), m t di tc dng ca enzym trong malt, glucid ca th liu s chuyn thnh cht ng ha tan. V vy cc loi ng cc thng c chn lm th liu trong sn xut bia. - Khi s dng th liu, cht lng ca th liu s nh hng trc tip n cht lng bia (mi, v, mu sc,). V vy phi quan tm n thnh phn ha hc ca th liu. - Ti mt s ni, c th dng trc tip ng saccharose (t ma hoc c ci) nh mt th liu cho malt, song iu ny khng khuyn khch. 2.5.3. Nhng th liu c s dng Hin nay nh my s dng nguyn liu chnh l malt i mch c nhp t c v th liu l go, ng c thu mua ti a phng. Go V kh nng thay th ca malt i mch trong sn xut bia th go l loi ng cc c dng nhiu hn c. Go c s dng nhiu cc nc chu hoc vng Trung ng.

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- Trong thnh phn cht kh ca go th tinh bt chim n 75%, 8% protein, 1 1,5% cht bo, 0,5 0,8% cellulose, 1 1,2% cht khong.

Hnh 2.6. Bng la Go

Hnh

2.7.

- Go c coi l mt th liu hng u trong sn xut bia, do hm lng glucid v protein kh cao, kh nng chuyn ha thnh cht ha tan tt (c th t n 90% cht kh). - Thc t v thc nghim cho thy c th dng go thay cho malt n 50% (nu malt c hot tnh enzym tt). Qu trnh ng ha v lc vn tin trin bnh thng. Cng ging nh i mch, ht thc bao gm cc b phn: V tru. v qu, v ht, lp aloron, ni nh v phi. C th s dng thc sn xut bia sau khi m mm. Khi tin hnh m mm v ng ha ta nn ch cc c im sau: - Khi lng v ca thc nhiu, hm lng polyphenol cao, cho nn khi ngm ht nn s dng nc c cng cacbonat cao. - V thc dy, v vy thi gian ngm nn ko di n 3 ngy, ngm nhit 12 0 18 C. - ng ha nhit 670C v dch ha 770C. Ng

Hnh 2.8. Ng Ng c cc loi: Ng rng nga, ng , ng bt, c mu vng hoc mu trng. Ht ng thng c cc phn sau: ngoi cng l lp v qu chim 5 7% khi lng ht, tip n l lp v ht, mng, chim khong 2% khi lng ca ht. Trong thnh phn ca v qu v v ht c nhiu cellulose, pentose v mt t cc nguyn t tro. Sau lp v ht l lp aloron, chim 6 8% khi lng ht. Trong lp aloron cha cc nguyn t tro, protein, cht bo v cellulose.
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Phi ng chim 10 11% khi lng ht. Trong thnh phn ca phi c 33 45% cht bo, 20% protein, 7,5% ng v tro, 4% cellulose v gn 5% tinh bt. Ni nh ca ng chim 75% khi lng vi cc thnh phn sau: Tinh bt 77 -84%, protein 7 - 11%, cht bo 1%, tro 0,3 - 0,8%, ng 1% v cellulose 0,5%. Mt tr ngi l khi a ng vo sn xut bia l phi ca chng qu ln, hm lng cht bo nhiu, kh lc v lm gim bn keo cng nh kh nng to bt ca bia. s dng loi ng cc ny c hiu qu, trc lc a vo ch bin dch ng ng phi qua mt cng on tch phi v v. 2.6. Cc cht ph gia Trong cng ngh sn xut bia, ngoi nhng nguyn liu khng th thay th c nh ni trn, ngi ta cn phi dng n mt s nguyn liu hoc cc ha cht ph. Tuy theo yu cu k thut cng ngh m nhng dng nguyn liu ph hoc cc ha cht ny c s dng vi hm lng khc nhau. Tuy nhin, d qun l ta gi chung nhng dng nguyn liu ny l ph gia, v chia thnh 2 nhm chnh: - Nhm ph gia gin tip: Nhm ny gm tt c nguyn liu v ha cht c s dng trong quy trnh cng ngh, song khng c php c trong thnh phn ca sn phm. V d: Cc loi bt tr lc, cc ha cht dng v sinh thit b, - Nhm ph gia trc tip: Gm tt c nhng nguyn liu v ha cht c php c mt trong thnh phn ca sn phm vi s kim sot cht ch hm lng cho php. V d: Nhm ha cht x l cng, iu chnh kim ca nc cng ngh, nhm cc ha cht a vo ngn chn qu trnh oxy ha nhng thnh phn trong bia, Mt s cht ph gia c s dng tai nh my * Acid lactic: Lm gim cng ca nc, to mi trng thun li cc enzym hot ng. * Acid ascorbic: Bo qun, chng oxy ha, c ch s bin cht ca bia. * Acid sulfuric: Cho vo khi h ha go to mi trng thch hp cho enzym , amylase c trong bt malt lt. * CaCl2: Tng bn vng v kh nng chu nhit ca cc enzym - amylase nhit cao. * Caramel: Cho vo dch nha khi un v khi lc, to mu cho bia. * Collupulin: Chng oxy ha protein. * Maltured: Rt ngn thi gian ln men, gim lng diacetyl to thnh trong qu trnh ln men chnh. * Formol cng nghip: Cho cng lc vi CaCl 2 trong ni malt c tc dng chng nhim khun, lm gim tanin v althocyanua c trong bia, trnh c bia. * Ha cht v sinh cng nghip: NaOH cng nghip. * Soude: 2 2,5% ty ra cht cn b. * Deseil: c tc dng thanh trng sau khi ra bng soude hay septacid. * Sepracid: 0,4 0,7% dng ty ra thanh trng. * Enzym Termamyl: Cho vo giai on bt u h ha go v m ha malt, tng cng hot lc ca enzym gip qu trnh thy phn tinh bt nhanh chng v trit hn.
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* Vical: Cho vo sau khi lc bia, c tc dng chng oxy ha, tng bn keo ca bia. * Diatomit: Bt tr lc. * Than hot tnh: Dng lm sch nc v CO2.

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