Cu 14: Cc nguyn liu dng trong sn xut bia, qu trnh chun b dch ln men bia: Cc nguyn liu dng

trong sn xut bia: Malt, hoa hublon, nc, nm men * 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. 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 Ch tiu kim tra Tiu chun

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Ngoi quan m Protein tng Hot lc C ht >2,5 mm C ht <2,2 mm trong Thi gian ng ho Tc lc mu pH Protein ha tan Ch s Kolbatch

Mu vng rm, khng c mc, khng su mt <=5% 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

ha tan trn cht kh xay nhuyn >=80%

*Hoa Houblon: - C tn khoa hc l 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 : 11 -13% ; Cht ng : 15 -21% ; Polyphenol : 2,5 -6% ; Protein : 15 21% ; Cellulose : 12 -14% ; Tinh du thm : 0,3 1% ; Cht khong : 5 8% ; Cc hp cht khc : 26 28% - Vai tr: + Cung cp v ng cn bng v ngt ca ng mch nha, + To ra hng thm c trng + 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.

+ Vic s dng hoa bia gip tng kh nng to bt v duy tr thi gian gi bt lu hn (to ra bi cc cht cacbonat ha bia). * Nc: L thnh phn c bn trong qu trnh sn xut bia. + Chim 77-90% trng lng bia thnh phm. + Dng trong qu trnh trn, nu, ng ha v pha long dch ln men, ra nm men, v sinh thit b +Thnh phn ca nc nh hng rt ln ncht lng bia thnh phm. Nhiu loi bia chu nh hng hoc thm ch c xc nh theo c trng ca nc trong khu vc sn xut bia. Mc d nh hng ca n cng nh l tc ng tng h ca cc loi khong cht ha tan trong nc c s dng trong sn xut bia l kh phc tp, nhng theo quy tc chung th nc cng l ph hp hn cho sn xut cc loi bia sm mu nh bia en, trong khi nc mm l ph hp hn cho sn xut cc loi bia sng mu, chng hn nh bia pilsener ca Cng ha Sc. - Yu cu: +Khng mi, khng v; khng mu + cng tm thi vo khong 0,72 mg nglng/1lit + cng vnh cu 0,26 0,72 mg ng lng/lit + oxi ha 2 mg O2/lit + Tng s VSV < 100 t bo /ml + E.coli khng qu 3 t bo /lit + pH l 6,8 7,2 * Nm men: C 2 loi nm men l nm men ni (VD: Saccharomyces cerevisiae) v nm men chm (VD: Saccharomyces uvarum, Saccharomyces carlsbergensis...)

Trong sn xut bia, nm men s ln men dch ng thnh CO2, C2H5OH. ng thi cn to ra nhiu sn phm bc hai khc c nh hng n cht lng ca bia. c im ca hai loi nm men: Nm men ni Nm men chm xung y

- L lng trong dch ln men, tp trung - To thnh chm, lng nhiu vng b mt thit b ln men

- Thi gian ln men ngn, nhit ln - Thi gian ln men di, nhit ln men cao (12 180C) - Kh loc, kh thu hi ti s dng men thp (6 70C) - D loc, d thu hi ti s dng

- Thng dng sn xut bia en v - Thng dng sn xut bia vng v bia c cn cao bia c cn thp

Qu trnh chun b dch ln men bia: S qu trnh chun b dch ln men bia:

- H ha, dch ha: + i vi cc nguyn liu ht cha m mm th rt cn thit + Trong qu trnh h ho c b sung thm mt s ho cht nh: CaCl2, CaSO4 nhm mc ch cung cp Ca2+ phc v cho qu trnh ng ho sau ny + C b sung thm 1 loi enzym chng chy (Termamyl ) pha long dung dch - Nu chn: Lm gim nht ca dch - ng ha: L giai on chuyn tinh bt thnh ng

+ To iu kin thch hp v nhit v pH h emzim thy phn trong malt chuyn ha cc hp cht cao phn t ( hirat cacbon v protein) thnh cc sn phm thp phn t, ha tan bn vng,to thnh cht chit ca dch ng + Mc ch chnh ca giai on ny l ho tan ht cht ng, minerals, cng nh mt s protein quan trng phc v qu trnh ln men ra khi nhng thnh phn khng ho tan nh v tru, cht s , ng thi qu trnh ny cng gip tng bn keo ca dch ng v gi bt + Trong sut qu trnh ng ho lun phi dng my khuy nhm tng cng trao i nhit , vn tc my khuy khong 30 40 vng/pht - Lc tch b: + Mc ch tch phn cht tan ra khi b, loi b mt s cht khng cn thit, loi cc t bo nm men, cc tp cht... + ni lc ngi ta thu dung dch u, sau dng nc ra 760C ra hon ton dung dch ng cn li. Sau b hm c x ra ngoi v bn cho ngnh chn nui - Houblon ha: + c tin hnh ti ni Houblon. y li xy ra qu trnh ng ho trong 1 gi. + Chit cc thnh phn cht tan nh nha axt ng, hng thm, polyphenol, cc hp cht cha azot trong hoa houblon vo dch ng to cc phn ng lm cho dch ng trong + Kt lng protit cao phn t (do phn ng vi polyphenol ca hoa) +To phn ng melanoid + Tng cng mu,nng cht ha tan v dit cc vi sinh vt - Lng trong v lm lnh n nhit ln men: + Dch c a qua thit b lng trong 100oC, tt c cc cn b trong qu trnh Houblon c tch ra thit b ny + Qu trnh lm lnh nhanh s khng lm tng cng mu v chng nhim khun (900C gim t ngt xung 15 160C ) + H nhit n im thch hp cho nm men pht trin.

+ Tch cc loi cn ra khi dch + Bo ha O2 cho dch