LI M U Nghnh cng nghip bia , ru v nc gii kht lun pht trin khng lnh vc thc phm.

.Ko theo thu nhp ngy cng tng ca con ngi, th lun i hi ra i nhng sn phm va tt cho sc khe , va p ng tt cm quan cho mi ngi.Trong nhng nm gn y , s xut hin ca nhiu quy bar dnh cho nhu cu gii tr ca gii tr cng tng cao. Quy bar l mt loi bn ln v di dng trong vic phc v ti ch cc thc ung cha cn (nh bia, ru... ). Chnh do nhu cu v s dng ru , cc sn phm nh:Ru mi,ru cocktail,ru vang tri cy..chim mt doanh thu khng h nh. thnh ph H Ch Minh,mt ngi ( nht l cc doanh nhn)c th b t 40.000 ng n 120.000 ng cho 1 ly ru nh l iu khng c g xa l i vi gii s dng ru trong cc qun bar hin nay. Hin nay , cc qun bar ln vn cn thiu v nhu cu ru mi.C th ni y l mt vn rt tt cho sn xut thu li nhun cao. Qua bi thc hnh ny, nhm chng em c th hiu c cch pha ch cng nh hiu thm v sn phm cha cn rt ph bin ny.Cng nh , cch c th la chn nhng dng sn phm , gi c ph hp p ng v vn sn xut , phi ch cho ngi tiu dng.

Hnh nh ru mi du c sn xut trong phng th nghim

I.Tng quan v ru mi. Ru mi c pha ch t mt thc ung c cn m c chng ct, c b thm vi nhng v t tri cy, kem, dc tho, gia v, bng hoa hay cc loi hch, c thm ng hoc cc cht to ra v ngt. Bi vy nn ru mi thng l rt ngt; thng khng c lu. Ru mi c cn dao ng trong khong 15 60%v/v, thng thng l 20 30%v/v. Hm lng ng trong sn phm chim t 50 600g/l. chu u, ru mi thng c s dng nh mt thc ung trng ming sau ba n chnh. Ngoi ra, ngi ta cn s dng ru mi nh l mt nguyn liu pha ch cocktail lm thc ung khai v trc mi ba n. M v Canada ru mnh thng c gi l "liquor", cho nn thng hay c s lm ln gia liqueurs (ru mi) v liquors (ru mnh). iu d phn bit l ru mi thng hay rt ngt v t nh l Syrup. a s cc ru mi c lng ru thp (1530% ABV) hn l ru mnh, nhng cng c loi c lng ru ti 55% ABV. Ru mi ban u thng l ru thuc; c pha ch bn t th k th 13 bi cc thy tu. Ngy nay ru mi c sn xut khp mi ni trn th gii, v c dng bng nhiu cch : ung khng, rt trn nc , ung vi c ph, pha vi kem, hay cc th nc khc to nn cocktails,.... Chng thng c dng chung vi mn n trn ming hay sau khi . Ru mi cng c pha trn vo cc mn n. Bng so snh v ru nh v ru nng Cn Cht chit ng chua (g acid citric/100ml) (%) (%) (%) Loi nh (khai v) 20 30 39 47 35 50 0 0.7 Loi nng 35 45 32 50 32 50 0 0.5 Ru mi Trn th gii hin nay, cc loi ru mi rt a dng v c nhiu cch khc nhau phn loi. Theo ngt :Hm lng ng trong sn phmthng thng ti thiu l 100g ng/l.i vi ru mi dng crme: hm lng ng ti thiu l 250 g/l, ring cc sn phm dng creme de cassis, hm lng ng c th ln n 400g/l. Theo nguyn liu,mu sc, ni sn xut ,v d nh: ABSINTHE: l loi c ru kh cao, v rt ng, trong c hi hng, cam tho, c hi sch, kh ngi ADVOCAAT: l loi ch t ru Brandy nho v lng trng g do H Lan sn xut, ru l 300 proof, thng dng lm ung hn hp. mt vi nc li sn xut bng bt ng v ru mnh tinh khit. AIGUEBELLE: l loi ru mi do Php sn xut gn Valense, dng hn 50 loi hng liu. Loi mu xanh c ru mnh hn loi mu vng. ALCHERMES: l loi ru mi c mu do Itali sn xut, c tinh hng hoa hng, hoav.v

CHERRY WHISKY

APPLEGIN

BASKA

AURUM

II.Nguyn liu sn xut ru mi phng th nghim. 1.Cn thc phm. Nhm 8 s dng loi cn thc phm c nng cn l 99.7%. Ngi ta sn xut cn thc phm l pha ch thnh ru v cc loi ung c cn. Cc loi ung ny c dng trc tip cho con ngi nn trong thnh phm ca cn thc phm ch bao gm ch yu l ethanol. Cc loi cn u, du fusel, andehyt, axit, este c hi cho sc kho phi cng t cng tt v khng c vt qu ngng quy nh. Ngoi ra, do phi pha long khi pha ch, nn khng bt buc phi sn xut ra cn c nng cao. Ngoi ra , mt s ni sn xut ngi ta dng cn tinh luyn. sn xut ru mi, ngi ta s dng cn tinh luyn t nguyn liu c cha tinh bt (khoai ty, cc loi ng cc nh la m, la mch, tiu mch, ) hoc t nguyn liu c cha ng (c ci ng, mt r, ). Yu cu chung l cn phi c tinh sch rt cao, hm lng cc tp cht cn ln trong cn phi mc thp nht khng nh hng xu n mi v ca sn phm v sc kho ca ngi s dng. Tuy nhin, trong cn cn c mt lng t cc sn phm ph ca qu trnh ln men ru nh cc acid hu c (ch yu l acid acetic), aldehyde (ch yu l acetaldehyde), ru cao phn t (ch yu l ru amytic v ru butyric). Ch tiu v cn s dng trong thc phm STT 1 2 3 4 5 6 7 Tn ch tiu Ethanol Aldehyde tng Ru cao phn t Ester Methanol Acid hu c Fufurol n v o %v/v mg/l mg/l mg/l Phng php th vi acid fuchsin mg/l Yu cu 96.2 4 4 30 m tnh 15 Khng c

2.Nc. Nc lun c xem l nguyn liu trong sn xut ru mi ni ring v thc ung ni chung. l do hm lng nc chim mt t l cao hn rt nhiu so vi cc hp cht ha hc khc trong sn phm. Cht lng nc c nh gi ch yu thng qua ba nhm ch tiu: cm quan, ha l v vi sinh.

Cc ch tiu cm quan ca nc STT 1 2 3 4 Ch tiu Mu sc c Mi V n v o mg/l thang Pt-Co mgSiO2/l pha long pha long Mc cao nht cho php 20 10 2 ( 12oC) 3 ( 25oC) 2 ( 12oC) 3 ( 25oC)

Cc ch tiu ha l ca nc STT Ch tiu n v o 1 cng tng mg ng lng/l 2 Cht kh mg/l 3 Ion st ppm 4 Ion ng ppm 5 Clo Yu cu 2 850 5 0.3 m tnh

Cc ch tiu vi sinh ca nc STT 1 2 Ch tiu Tng s vi khun hiu kh Vi sinh vt gy bnh n v o Yu cu cfu/ml 75 khng

3.Syrup L mt dung dch ng c hm lng cht kh cao v thng dao ng trong khong 63 65% khi lng. Syrup c th c sn xut t ng saccharose hoc t tinh bt. Ti Vit Nam hin nay, chng ta sn xut syrup t ng saccharose. Quy trnh sn xut syrup t nguyn liu saccharose n gin hn rt nhiu so vi quy trnh sn xut t nguyn liu tinh bt. Tuy nhin, gi thnh syrup t saccharose s cao hn. Sn xut syrup t saccharose: gm 2 dng: syrup ng saccharose v syrup ng nghch o. Syrup ng saccharose: Hin nay, cc nh my sn xut thc ung thng s dng nguyn liu saccharose dng tinh th. Khi ha tan saccharose vo nc, ta s c syrup ng saccharose. Trong thc t, cc nh cng ngh thng s dng nhit trong qu trnh chun b syrup, nhit cao gip cho s ha tan ng saccharose vo trong nc din ra nhanh v d dng. Bn cnh , cn c tc dng c ch hoc tiu dit mt s vi sinh vt tp nhim trong syrup.

 Syrup ng nghch o: ng nghch o l hn hp glucose v fructose vi t l mol 1:1. Tin hnh thy phn ng saccharose vi xc tc l acid hoc enzyme, sn phm to thnh l hn hp glucose v fructose. Nhng u im ca qu trnh nghch o ng: Tng ngt cho syrup. Tng hm lng cht kh cho syrup. n nh cht lng syrup, ngn nga hin tng ti kt tinh ng. Tng cng kh nng c ch h vi sinh vt c trong syrup. Sn xut syrup t tinh bt T nguyn liu tinh bt, ngi ta c th sn xut ra cc loi syrup khc nhau nh glucose, maltose, oligosaccharise hoc syrtup cha hn hp glucose v fructose. Dng syrup cha hn hp glucose v fructose c s dng ph bin nht hin nay thng c gi l syrup giu fructose (high fructose syrup, k hiu HFS). 4.Ph gia thc phm ( cht mu v hng). Cht mu t nhin: caramel E150, anthocyan E163, carotenoid E160 (a, b, gcarotene, lycopene, bixine/norbixine, capsanteine/capsorubine, ), chlorophyll E140, Cht mu tng hp: tartrazine E102, sunset yellow E110, brilliant blue FCF E133, Cht mu dng pha ru phi t c nhng yu cu sau: 1. Khng gy tc hi cho ngi s dng sau mt thi gian s dng qua ng tiu ha. 2. Phi m bo ng nht v tinh khit, khng c ln nhng cht mu khng cho php, phi cha 60% cht mu nguyn cht, cht ph phi l nhng cht khng c nh: ng, tinh bt. 3. Liu lng cht mu cho vo sn phm rt nh ch cn thit to ra mu rt nht. 4. Nhng cht mu c s dng khng c l ngun gc gy ung th cho ngi. 5. Khng c s dng phm mu v c t CuSO4. Cht mi: ngi ta c th to ra ch phm hng t: Nguyn liu t nhin : tinh du th, dch trch, dch ct v hng vi sinh vt. Nguyn liu tng hp: c chia thnh hai nhm Cc hp cht c thu nhn t qu trnh tng hp ha hc nhng c th tm thy chng trong t nhin. 4. Cc cht c thu nhn t qu trnh tng hp ha hc v khng th tm thy chng trong t nhin. Ngoi ra, ngi ta c th dng mt s cht bo qun chng li s tc ng ca vi sinh vt vo thc phm. 1. 2. 3.

III.Qui trnh sn xut trong phng th nghim. Nhm 8 chn tng th tch sn phm l : 2000 ml = 2 lt

 Hng : C th lm t dch tri cy , ngoi ra c th s dng hng tng hp.Thng thng , ngi ta sn xut ra dch p tri cy trong sut bng cch dng cc hp cht polyphenols kt hp vi protein trong tri cy to ra mui kt ta l trong vng 6 thng 1 nm.Mt s loi hng c gi vi chc triu ng/kg lm ra cc loi ru mi cao cp. Bn cnh , vic dng lng syrup c nng ng t 40-60% cho vo gip tiu dit cc vi sinh vt. Dch tri cy : dng bn th ng l 40% , cn dng lm th 60% l tt nht.Dch tri cy trong sn xut ru bn l 5% , cn ung l 10%. Nguyn liu cn thc phm ngi ta thng dng ru go 45% , loi ny kh l t tin trong sn xut nhng m bo cho cht lng cao.Cn chng ct t tinh bt th c xut khu sang Hn Quc.Vi loi ru ct t 45-50 cn th thng c t ct. Ru mi c sn xut ra c th c dng lm nguyn liu cho ru cocktail, Ru cocktail : ru c pha theo s thch , ly nn l dch p tri cy , thay i mi sc.Khc vi ru vang l dng ru vang tri cy ch c 1 dng duy nht , khng c sc , t p ng nhu cu cho gii tr 1 cc ru cocktail : Hn hp nhiu loi ru mi cao cp pha ch thnh , cho t 2-3 loi ru mi v ch cn 2 cc/loi

IV.Thuyt minh quy trnh v tnh ton. Thuyt minh quy trnh. 1. La chn cho sn phm v ru v ng. 2. Tnh ton ra Th tch cn cn dng cho sn phm , lng th tch syrup cn dng v lng nc.3 s liu ny da trn tng th tch sn phm ca tng nhm. 3. Sau khi tnh ton s liu, tin hnh nu syrup,tip theo o Brix ca syrup xem ph hp cha .

4. Cho axit citric vo. 5. Phi trn 3 thnh phn : Nc , syrup , cn v thm hng , mu sc sn phm m cc nhm mong mun.

6. ng chai v dn nhn

 Tnh ton. Th tch cn cn dng : (V sn phm x Nng ru sn phm)/Nng cn. Th tch syrup cn dng: (V sn phm x Nng ng sn phm)/Nng syrup. Th tch nc cn dng: V nc = V sn phm ( V cn cn dng + V syrup cn dng). Khi lng axit citric cn dng : 1 gam axit citric th cn cho 1000 gam ng Hng tng hp cn dng : V sn phm x 0,1% Nu dng thm dch tri cy th : 10% ung v 5% bn. NHM 8 chn tng th tch l 2000 ml = 2 lt vi cc thng s : ng: 12 . cn : 20 . Nng syrup : 60%. Cn thc phm s dng : 99.7%. Ta c : Th tch cn cn dng l : ( 2000 x 20%) / 99.7% = 402 ( ml ) , nhm ly 400 ml thun tin cho vic ong. Th tch syrup cn dng: ( 2000 x 12% ) / 60% = 400 ( ml ) vi nng l 60% . nu c syrup ta cn khi lng ng v nc nh sau : 100 kg syrup nng 60% cn 60 kg ng v 40 kg nc. p dng tam sut 0,4 kg syrup nng 60% th cn 0,24 kg ng v 0,16 kg nc. Vy , ta ch ly 240 gam ng + 160 g nc em nu tan ng ta s c xp x 400 ml syrup vi nng l 60% .Ch , trong qu trnh nu c th c s bc hi nc nn ta c th b sung mt lng nh nc , ng thi qu trnh o Brix phi nhit chun l 20oC. Khi lng axit citric cn dng : 1 gam axit citric th cn cho 1000 gam ng. 240 gam ng th cn 0,24 gam axit citric. Hng tng hp cn dng: ( nhm 8 dng hng sm da v mu xanh l cy) 0,1 % x 2000 = 2 ml . Th tch nc cn dng: 2000 ( 402 + 400 ) = 1198 ml .

V.Tm hiu thm v ru. Tiu chun v ru nh sau:

Etanol dng pha ch ru mi: theo TCVN 1052 : 197 Nc dng pha ch ru mi: theo TCVN 5501 : 199 1/Yu cu cm quan

Bng 1 Yu cu cm quan ca ru mi Tn ch tiu Mu sc Mi V Trng thi

2/Ch tiu ha hc

Yu cu c trng ca sn phm c trng ca sn phm, khng c mi l c trng ca sn phm, khng c v l Trong, khng vn c, khng c cn

Bng 2 Cc ch tiu ha hc ca ru mi Tn ch tiu Mc Theo tiu chun c cng b ca nh sn xut 20

Hm lng etanol (cn) 200C, % (V/V)

Hm lng axetaldehyt trong 1l etanol 1000, mg, khng ln hn

Theo tiu chun Hm lng etylaxetat trong1 l etanol 1000, mg, c cng b ca nh khng ln hn sn xut Hm lng metanol trong 1l etanol 1000, tnh bng % (V/V), khng ln hn
Hm lng ru bc cao tnh theo t l hn hp izopentanol v izobutanol, hn hp 3:1, trong 1l etanol 1000, mg, khng ln hn

0,1

60

Hm lng axit, tnh theo mg axit xitric trong 1l etanol 1000, khng ln hn

18 Theo tiu chun c cng b ca nh sn xut 0

Hm lng ng

Hm lng furfurol, mg/l, khng ln hn

3/Gii hn ti a hm lng kim loi nng Bng 3 Gii hn ti a hm lng kim loi nng ca ru mi Tn ch tiu Gii hn ti a (mg/l)

Asen (As)

0,2

Ch (Pb)

0,2

Thu ngn (Hg)

0,05

Cadimi (Cd)

1,0

ng (Cu)

5,0

Km (Zn), mg/l

2,0

4/Ch tiu vi sinh vt Cc ch tiu vi sinh vt ca ru mi c quy nh trong bng 4 (ch p dng cho ru mi c hm lng etanol di 250). Bng 4 Yu cu v vi sinh vt ca ru mi Tn ch tiu Tng s vi sinh vt hiu kh, s khun lc trong 1 ml sn phm . E.Coli, s vi khun trong 1 ml sn phm Coliforms, s vi khun trong 1 ml sn phm . Cl. perfringens, s vi khun trong 1 ml sn phm S. aureus, s vi khun trong 1 ml sn phm Tng s nm men nm mc, s khun lc trong 1 ml sn phm Gii hn ti a 102 0 10 0 0 10

5/Ph gia thc phm Ph gia thc phm: theo "Quy nh danh mc cc cht ph gia c php s dng trong thc phm" ban hnh km theo Quyt nh s 3742/2001/Q-BYT. 6/Bao gi, ghi nhn, bo qun v vn chuyn Bao gi Ru trng phi c ng trong cc chai kn, chuyn dng cho thc phm v khng nh hng n cht lng ca ru. Ghi nhn Theo " Qui ch ghi nhn hng ho lu thng trong nc v hng ho xut khu, nhp khu" ban hnh km theo Quyt nh s 178/1999/Q TTg. Bo qun Cc thng ng ru mi phi ni bo m v sinh, trnh nh nng trc tip.

Vn chuyn Phng tin vn chuyn ru mi phi kh, sch, khng c mi l v khng nh hng n cht lng ca ru. Vic cng b tiu chun sn phm i vi ru, bia phi ph hp vi quy nh v tiu chun v sinh an ton thc phm. H T CM N THY C BO CO CA NHM CHNG EM.