VIN CNG NGH SINH HC THC PHM

BO CO THC HNH
CNG NGH UNG

LP CDTP10TB
NHM 2 / T 4
GV: Th.s Nguyn Ngc Thun
NHM SINH VIN THC HIN:

1. Vn Ton

2. V Th Trang
3. Phm Thi Tuyt
4. Lng Th Ti
11- 2010

TNG QUAN
1.

Cng ngh sn xut ru np

2.

Cng ngh sn xut nc qu thanh long

3.

Cng ngh sn xut nc tr xanh

4.Cng ngh sn xut bia

1.Cng ngh sn xut ru np

A.Tng Quan V Ru
I.Tng quan v ngnh ru
Ru l mt sn phm c chng ct t cc loi ng cc ln men.
Ngnh cng nghip ru c truyn thng t lu i v cc loi ru
ti cc vng min c nhng tn gi khc nhau t cc loi nguyn liu
khc nhau.
Tuy c cc tn gi rt a dng ni trn ch bn cht ca loi ru
chng th cng ny, phn ln cc vng min c nc hin nay vn
thng gi tn ru n thun gn vi tn ca a phng sn xut
ru nh( "Ru Kim Sn", ru lng Vn, ru Bu , ru Mu
Sn, ru Xun Thnh, ru Ph Lc, G en v.v.), to nn
nhng thng hiu ru a phng nc danh khng ch vi ngi
trong nc m cn c ngi nc ngoi. Ngoi ra, cng thng thy
ru c gi theo tn ca nguyn liu chnh c s dng nu ru
(nh ru np ci hoa vng, ru ng Bc H, ru np cm, ru
np hng, ru mm thc v.v.). Mt s loi ru nu th cng ng
trong chai, bnh v c nhn mc sn phm c th mang tn ru
vodka.
Nguyn liu lm ru cuc li, ru rt n gin gm nguyn
liu chnh l cc loi ng cc c hm lng tinh bt cao thng dng
nh go t, go np, go lt, go nng la mch, ng ht, mm thc,
sn, ht mt, ht d, ht bo bo v.v. Tuy mt s vng min c nhng
nguyn liu c trng (nh mm thc, ng, ht mt, ht d v.v.),
nhng ni chung cc loi go np cho thnh phm ru c a
chung nht trong cng ng ti khp cc vng min do go rt thm

v ru c ngt nht nh. Cc loi go np nh np ci hoa vng,

np bng cht, np rui, np m, np mng, np sp, np thm, np
hng, np ng, np qu, np ci, np tiu, np st sot, np ba thng
v.v. c s dng nu ru cho thy s a dng v i khi, l s kn
chn ht sc cu k ti cc gia nh ngh nhn lm ru. Ru nu
bng cc loi go t thng mang tnh ph thng, vng min no
cng c th sn xut v tiu th c, tuy c mt s loi go t ngon
c la chn nu ru nh go cc, go co, go tr, go ba trng,
go trng bin, go t qu, go nhe, go bc thm, go tm, go nng
hng v.v. vn cho nhng chn ru qu ngt ngo hng v.
Men ru c ch t nhiu loi tho dc (thuc Nam, thuc Bc)
nh cam tho, qu chi, gng, hi, thch xng b, bch ch, xuyn
khung, r t v.v. theo nhng b quyt, cng thc ring ca tng gia
nh. Nhng cng thc ny cng vi k thut men nhiu khi khng
truyn cho ngi ngoi nhm gi b quyt cht lng ru ca ngh
nhn c nht v nh. Nho trn hn hp vi bt go, thm ch c b
hng v cho bt hi n ra sau vo, nm tng vin qu nh ln
khay tru cho khi dnh. em phi kh v ct dng dn.
Men ru v khp ru quyt nh cht lng thnh phm ru. Tuy
nhin, quy trnh men, nu ru cng ht sc quan trng v lin quan
n tay ngh, kinh nghim v cng phu ca ngi thc hin. mt
phng din khc, ngun nc c s dng khi nguyn liu,
men v khuy trn trong ni chng ru cng c bit quan trng
cho cht lng ru tng a phng khc nhau, nh ru Mu Sn,
ru Bu , ru Lng Vn u c qung co l cht lng quyt
nh bi ngun nc.

II. Mt s loi ru trng ni ting

Khp trn t nc Vit Nam u c ru ngon. Nhiu loi ru gn

vi tn a phng nu c vng nu ru v c cht lng tng i
ng u, c th k ra mt lot tn ru a phng nh Kim Sn,
Lng Vn, Mu Sn, Th H, Tnh X, Nga Sn, Kim Long, Lng
Chun, Bc, Bng Sn, Bu , G en, Ph L, Xun Thnh,
Tn Lc, Vn in, B Nm, Trng X, Ph Lc, i Lm v.v. v
danh sch c th ko di n v tn. Tuy nhin, mt s ni khc th
tn gi ru ngon hp hn, gn vi tn ngi nu ru, l ru hoc
l sn phm ca mt ngh nhn nht nh. Ngay c ti nhng a
phng ru ni danh vn c nhng ngh nhn m sn phm ru
ca h c cht lng hn hn ngi khc trong vng. Di y l
danh sch mt s loi ru t nhiu ni ting Vit Nam:

Ru lng Vn: cn gi l Vn hng m tu, trc kia thng

dng sn ti, sn kh, nay ch yu dng go, l loi ru ni
danh min Bc.

Ru Kim Sn: Ni ting Vng t Ninh Bnh (Vng Sn Nam

H ngy xa), c lm bi men thuc Bc ca 1 s dng h
lu i ti Kim Sn, Cng vi ngun nc c bit lm cho
ru c hng v khng ln vo u c so vi cc vng min
khc.

Ru Bu : ni ting t Bnh nh vi ngun nc Bu ,

i din m tu ca min Trung Vit Nam.

Ru G en: thuc Long An, ni ting Nam B.

Ru San Lng: mt s vng ni pha Bc nh Lo Cai, H

Giang, thng dng go nng v mt s loi l thuc. C hai
loi mu trng trong hoc mu nu en nht.
Ru ng Bc H: nu bng ng, mu trng hi ng vng.
Ru Thanh Kim: thuc x Thanh Kim, Sapa, dng mm thc
np.
Ru Xun Thch: ni ting Tr Vinh
Ru Mu Sn: ru nu bng ngun nc sui ca vng ni
Mu Sn, Lng Sn v.v.
Ru Bc: Tha Thin Hu
Ru Hng o: Qung Nam
Ru Kim Long: Qung Tr
Ru B Nm: ru nu t ng v ngun nc vng cao Bc
Kn

III.Mt s loi ru trng sn xut cng nghip

y l dng ru Vodka, c pha ch t Cn thc phm v nc
tinh khit. Nguyn liu c th c lm t Go, Ng, Sn, R
ng....Qua h thng thp trng ct. Khc hn vi cc dng ru
truyn thng.

B.Tng Quan V Nguyn Liu Sn Xut Ru

I.Nguyn liu chnh
1.Go
-Tn khoa hc:
Go np hay go sp (danh php khoa hc: Oryza sativa var.
glutinosa hay Oryza glutinosa) l loi go ht ngn ph bin chu
, c bit dnh khi nu.

-Ngun gc:
La np c trng Bangladesh, Trung Quc, Nht Bn, bn o
Triu Tin, Philippines, Thi Lan, Lo, Indonesia v Vit Nam. c
tnh 85% sn lng go ca Lo l go np. Go np xut hin
Lo t t nht 1.100 nm trc y. Ngy nay cc dng la np cao
sn c trng ph bin Lo, v hn 70% din tch la thung
lng sng M Kng trng cc dng la ny.
nc ta la np c gieo trng ti khp mi ni vi nhiu ging
v chng loi khc nhau nh: np ci hoa vang, np cm,Khu vc
sn xut nhiu la np nht nc ta tp trung ch yu ti hai khu vc
l : ng Bng Sng Cu Long v Bc B
-Thnh phn ca Go np:
Go np khng cha gluten tiu ha (ngha l khng cha glutenin v
gliadin). im phn bit go np vi cc loi go khc l go np
khng cha amyloza hoc cha khng ng k, ngc li cha hm
lng amylopectin rt cao. Chnh amylopectin to ra tnh cht dnh
ca go np.

Gi tr dinh dng trn 100 g (3,527 oz)

Nng lng 370 kcal 1530 kJ

Cacbohydrat

79 g

- ng 0.12 g
- X tiu ha 1.3 g
Cht bo

0.66 g

Protein

7.13 g

Nc

11.62 g

Thiamin (Vit. B1) 0.070 mg

5%

Riboflavin (Vit. B2) 0.049 mg

3%

Niacin (Vit. B3) 1.6 mg

11%

Axt pantothenic (B5) 1.014 mg 20%

Vitamin B6 0.164 mg

13%

Folat (Vit. B9) 8 g

2%

Canxi 28 mg

3%

St 0.80 mg

6%

Magi 25 mg

7%

Phtpho 115 mg

16%

Kali 115 mg

2%

Km 1.09 mg

11%

2.Men
Loi nm men thng dng : Saccharomyces v c chia lm 2 loi:

-Nm men ni : Saccharomyces cevevisiae

-Nm men chm : Saccharomyces carlsbergensis
Thnh phn ca nm men:
H2O

75%

Protid

30-50%

Lipid

2-5%

Vitamin:

B1,B2,Bionin

Cht Kh

25%

Glucid

24-40%

Khong

5-11%

C ch ln men ca nm men:
ng v cc cht dinh dng c hp th qua thnh t bo
ri thm thu vo bn trong. Cc enzyme s tc dng qua nhiu giai
on trung gian to ru v CO2. Hai cht ny khuch tn nhanh vo
mi trng xung quanh. Ru tan nhanh hn CO2. Lc u ho tan
hon ton sau to bt kh xung quanh mt t bo v bt kh ni ln
trn b mt, cc bt kh s tan v. Bt kh tan v , t bo nm men li
tip tc chm xung hp th ng v cc cht dinh dng, lp li
qu trnh trn.

C. Quy Trnh Sn Xut

I.

Quy Trnh
Nguyn Liu

II. Thuyt Minh Quy Trnh

1. Nguyn liu
Go np : khi lng 1,5kg
Go np hay go sp (danh php khoa hc: Oryza
sativa var. glutinosaLm
hay Sch
Oryza glutinosa) l loi go
ht ngn ph bin chu , c bit dnh khi nu.
Go np khng cha gluten tiu ha ,cha hm lng
amylopectin rt cao to ra tnh cht dnh ca go np.
Yu cu: t l tp cht Nu
5%

1. Lm sch

Dng phng php vo nh bng nc sch

Mc ch: lm schLm
nguyn
liu,loi b tp cht c
Ngui
trong nguyn liu, lm nguyn liu mm to iu kin
thun li cho qu trnh nu

1. Nu

Rc Men

C ch: L qu trnh ph v cc lp v t bo ca ht
go, gip cho amylase tip xc c vi tinh bt, to
iu kin cho tinh bt v trng thi ha tan.

Mc ch: lm chn nguyn liu, to iu kin thun li

cho qu trnh ln men. Tiu dit vi sinh vt, lm chn ht
go nhm h ha tinh bt, gip vi sinh vt d dng s

Chng Ct

dng tinh bt ny ln men ru

Yu cu: thi gian 30 pht, nhit 100oC, go chn

mm, khng nt,nho.

Sn Phm

1. Lm ngui
Mc ch: to iu kin thun li cho qu trnh ln men
Phng php: lm ngui mi trng t nhin

1. Rc men

 Mc ch: To mi trng tip xc tt gia men v

nguyn liu
Yu cu: khi lng men = 13,4g/1,5kg nguyn liu,
trn u
Phng php: lm nh, min men v rc u

1.
Mc ch: to mi trng ln men iu kin khng c
khng kh v s xm nhp ca vi sinh vt bn ngoi
Yu cu: mi trng ln men trong h phi m bo
kn, khng c s xm nhp ca cc yu t bn ngoi
vo mi trng ln men. Khng cho nguyn liu qu
nhiu v h
Thi gian : 7 ngy
Qu trnh ln men: gm 2 qu trnh
- Qu trnh tng sinh khi ca nm men, nm mc

- Qu trnh ng ha, c s phn ct tinh bt thnh

ng nh men amylase v glucoamylase trong nm mc.
ng va to ra l thc n nm men thc hin qu
trnh ln men. Qu trnh ln men din ra to ra ru v
CO2, CO2 sinh ra s to ra bt kh bm vo b mt nm
men lm cc t bo nm men ni ln trn. Khi ln n b
mt, bt kh v ra v t bo nm men chm xung, to s
o trn, gip qu trnh ln men tt hn.
- Yu t nh hng.
Nhit

28oC

pH

4,2

Nng CO2
Nng Etanol

1. Chng ct
Mc ch: chng ct ru nguyn cht c nng cn
cao ra khi khi nguyn liu ln men
Phng php: chng ct bng thp chng ct
Yu cu chng ct: nhit chng ct lun gi nhit
100- 105oC

1. Sn phm
nh gia cht lng sn phm.
cn ru :c nng cao: 42
Mu : khng mu trong sut
Mi : c trng
V: cay

Bi 2: NC QU NG
CHAI
I. NGUYN LIU.
1.Gii thiu
Thanh long l mt loi cy trng hay ly qu, l
tn ca mt vi chi ca h xng rng
Thanh long c ngun gc t Trung Quc v
Nam M. N cng c trng cc nc
Trung Quc, i Loan v trong khu vc ng
Nam nh Vit Nam, Malaysia, Thi Lan,
Philippines

2. Tn khoa hc

Hylocereus undatus thuc chi Hylocereus, rut

trng vi v hng hay .

Hylocereus polyrhizus thuc chi Hylocereus,

rut vi v hng hay .

Hylocereus megalanthus, trc y c coi l

thuc chi Selenicereus, rut trng vi v vng.
Cc ht ging nh ht vng en nm ln ln
trong rut. Lp ci tht trong rut thng c
n dng qu ti, c mi v thm du, ngt
va phi v t cung cp calo. Hng v ca n

i khi ging nh hng v ca qu kiwi

(Actinidia deliciosa). Qu c th ch bin thnh
nc qu hay ru vang; hoa c th n c
hay ngm vo nc ging nh ch. Mc d cc
ht b t xu ca chng c n cng vi tht
ca rut qu nhng chng khng b tiu ha

3. Phn loi

Qu thanh long rut trng, v Hylocereus

undatus

Qu thanh long rut Hylocereus polyrhizus

Qu thanh long Hylocereus polyrhizus rut mu

tm

Qu thanh long rut trng, v vng Hylocereus

megalanthus

4.Thnh phn gi tr dinh dng

Gi tr dinh dng trong 100 g qu thanh long
(trong c 55g n c) nh sau:
Nc : 80-90 g

Cacbohydrats : 9-14 g

Protein : 0,15-0,5 g

Cht bo : 0,1-0,6 g

Cht x : 0,3-0,9 g

Tro : 0,4-0,7 g

Nng lng: 35-50 Cal

Canxi : 610 mg

St : 0.3-0.7 mg

Phospho : 16 36 mg

Caroten (Vitamin A) : dng vt

Thiamin (Vitamin B1) : dng vt

Riboflavin (Vitamin B2) : dng vt

Niacin (Vitamin B3) : 0.2-0.45 mg

Axit ascorbic (Vitamin C) : 425 mg

5. Cng dng
Thanh long l loi cy cho hoa p, qu
ngon, c nhiu cht dinh dng, v ng thi
cng l mt v thuc thng dng, rt tt cho
ngi b rm sy, mn nht, to bn
Thanh long c v ngt, nht, tnh mt; c tc
dng thanh nhit, gii kht, li tiu, nhun
trng, ch khi ho m, thng c dng
cha cc chng bnh nh vim ph qun, lao
phi, vim hch bch huyt, quai b, mn nht...

Thn cy c tc dng th cn hot lc (gip gn

ct co dui kho khon v lm thng sut cc
kinh lc) v gii c. Hoa c tc dng b ph,
tr ho. Qu thanh long l mt loi qu n gii
nhit, nhun trng. Dng qu n ti rt tt cho
nhng ngi b rm sy, mn nht, to bn,...

c bit, cht nhy trong qu thanh long gip

lm gim cholesterol. Do , ngi bo ph,
ngi c hm lng cholesterol cao, huyt p
tng nn n thanh long. Thanh long cn thch
hp vi ngi bnh i tho ng, tng huyt
p...

Thanh nhit, gii c, cha rm sy, mn

nht, nhun trng: Dng qu ti n hng
ngy.

Cha bng nh: Thn cy thanh long gt b

v v gai, ra tht sch vi nc mui long,
gi nt ly nc bi hay dng b p ch
bng s lm ht rt.

Cha mn nht, gy xng kn: Thn cy

thanh long (b v v gai) gi nt p vo v tr
tn thng.

Cha ho, vim ph qun: Dng 15 - 30g hoa

ti, sc ung hoc 10 - 12g kh sc ung hoc
hm thay tr ung. Hoc ly 30g hoa thanh
long nu vi tht ln nc lm canh n, c tc
dng b ph, tr ho.

Phng chng bnh scorbut (bnh do thiu

ht vitamin C ko di) v mt s chng chy
mu thng thng: n mi ngy 600 - 700g
qu thanh long (khong 2 qu to).

II. QUY TRNH SN XUT

Giasung
B
Chit
nhit
rt,enzym
65oC
ng
Thanh
Lm
Lc
Phi
X
np
(90
pectinase
p
s
ngui
ch
l
trng
pht)
b
Nguyn
Sn
phm
liu

Thuyt minh quy trnh

1.Nguyn liu (Thanh long)
Chn thanh long c chn sinh l

V mng, bng (nu chn qu qu xanh th hm

lng ng s thp, acid cao lm nh
hng n cht lng nc qu)

2.X l
Thanh long ra sch di vi nc
Mc ch:
Nhm loi b bi bn, t ct trn b mt
qu
Tiu dit mt phn vi sinh vt

 Sau ta bc v nhm loi b nhng

phn khng x dng c

3.p
- Phng php: Ta s dng my p (trong bi
ta s dng my gi trc vt)
- Mc ch: Thu c dch qu m ta mong
mun
- Cc yu t nh hng n qu trnh p:
Tnh cht nguyn liu
Vn tc p
Thit b p
p lc p
Thao tc hot ng

4.B sung enzyme pectinase

- Phng php: Dng pipet ht enzyme
pectinase (0,1%) cho vo dch qua m ta va
thu c (ta b sung 1,15 ml)
- Mc ch:
Lm trong nc qu, gim nht, n nh
cht lng nc qu
Lm tng hiu sut thu hi nc qu
Cc yu t nh hng n enzyme pectinase:
Nhit : 40-50oC
PH trung tnh

 Cc cht hot ha
Cc cht km hm(protein, cht hu c)

5.Gia nhit 65oC

- Phng

php: Cho hn hp nc qu sau khi

b sung enzypectinase vo bn iu nhit

(nhit = 65oC) trong vng 90 pht
(ch : Trc khi cho hn hp vo ta phi
chun b trc bn nhit sao cho nhit t
dc 65oC th ta mi cho hn hp vo)
- Mc ch: To iu kin cho enzyme
pectinase hot nggip cho qu trnh trch
ly dch qu t c hiu qu tt nht
6.Lc s b
- Phng php: Sau khi hn hp dch qu
gia nhit xong ta tin hnh lc s b bng vi
mng (lc 2 ln)
- Mc ch: thu c dch qu m ta mong
mun
- Yu cu:
Loi b c ht cc phn t c kch thc ln
Thu c dch qu trong

7.Phi ch

- Phng php: Dch qu sau lcPha long

vi nc ct (t l 1:1)B sung acid citric,
sup

i vi acid citric: Liu lng b sung ta ph

thuc vo loi qu nu loi qua chua thi ta b
sung t cn qu t chua th ta b sung nhiu hn.
Ta b sung sao cho ph hp

i vi sirup: ta cho t t hn hp sirup m ta

chun b trc vo. Trong qu trnh tin
hnh ta lin tc o Brix n khi nc qu t
c 15oBrix l c
Mc ch:
Tng hng v c trng cho sn phm
To c s hi ha, ng nht v hng v

8.Chit chai, ghp np

- Yu cu:

Trc khi rt chai, chai c ra sch (chai

ra schtrng qua nc nng)

Rt cnh ming chai 3-5cm

Rt t t khng to bt kh trong chai

Sau khi rot xong ta phi ghp np tht cht,

khng b h ming (Nu khng ghp cht chai
th dch qu s b chy ra ngoi, to bt kh,
trong qu trnh thanh trng b tht thotgy
h hng sn phm)

- Mc ch: Tng thi gian bo qun cho sn

phm, vn chuyn c d dng

9.Thanh trng
- Phng php: un si trong vng 20 pht
nhit l 65-70oC
- Mc ch:
Tiu dit ht vi sinh vt
Tng thi gian bo qun

10.Lm ngui
-Sau khi thanh trng xong ta phi lm ngui
nhanh di vi nc
- Mc ch:
Gi cu trc cho sn phm
H nhit sn phm

III. Cch nu sirup

Nc un n 45-50oCCho ng vo
(khuy tan)Gia nhit (si tim)H nhit
(08-90oC)Cho acid citric (0,1%) voGi
nhit trong vng 90 pht nguio
Brix
-Yu cu: (2 lt) t l 1 nc : 2 ng

Cch tnh lng nc : ng nu sirup (2

lt siryp)c 65% saccharose, c tinh khit l
99,8% v d=1,319
m(siryp) = 2*1,319 = 2,638 (kg)
m(ng) = 2,638*65/100*100/99,8 =
1,718(kg)
M : m(siryp) = m(nc) + m(ng)
m(nc) = m(siryp) m(ng)
=2,638 1,718 = 0,92 (kg)
Vy khi lng nc cn dng l:0,92
+22*0,92/100 = 1,12 (kg)

IV. Cch pha acid citric

Pha 500ml acid citric 30%
Khi lng citric l 15 (g)
Ta pha 15 (g) acid citric vo 50 ml nc
ha tan

V. nh gi cht lng sn phm

Sn phm phi t c 15oBirx
Mu: trng c trng ca nc qu thanh long
Mi: thm c trng
V: chua ngt m
Hnh dng bn ngoi: khng b bin dng

BI 3: SN XUT NC TR
XANH
I/ Tng quan v cy ch
1/ Gii thiu v cy ch
Ngun gc

Cy ch c tn khoa hc l Camellia sinensis

thuc h Theaceae

Cy ch c ngun gc khu vc ng Nam

ngy nay c trng ph bin nhiu ni trn
th gii, cc khu vc nhit i v cn nhit
i. Vit Nam, gia th k 20 c trng
khp min Bc v min Trung: Ph Th, Qung
Ngi
L loi cy xanh lu nin mc thnh bi hoc
cy nh
L loi cy m l v chi ca chng c s
dng sn xut ch kh v nc tr xanh
c im
Thn mc cao, l ln v dy

L ca chng di 4 15 cm, rng 2 5 cm, l

ti cha 4% cafein. L non v l xanh lc nht
c thu hoch sn xut ch kh v nc
ch gii kht khi mt bn di ca chng cn
c cc si lng t ngn mu trng.

Cy ch khng thch hp vi nhit cao n

ch thch hp sng nhng ni c nhit 18
23oC, m khng kh > 80 % v lng ma
hng nm > 1200mm.

2/ Thnh phn ha hc ca cy ch
Thnh phn
Nc

Hm lng(%)
75 80

Flavanol:
(-) Epigallocatechin gallate
(EGCG)

8 12

(-) Epicatechin gallate (ECG)

36

(-) Epigallo catechin (EGC)

36

(-) Epicatechine (EC)

13

(+) Catechin (C)

12

(+) Gallocatechin (GC)

34

Cafein

34

Acid hu c (citric, malic,

oxalic,)

0,5 0,6

ng (glucose, fructose,
saccharose
raffi-nose,
stachyose)

4-5

X (Cellulose, hemicellulose,
lignin)

47

Protein v acid amin

14 17

Lipid

35

Khong

56

Cht
mu
cholorophyl)

(carotenoid,

0,5 0,6

Enzyme

Thnh phn ha hc th hin ni cht bn trong

c thc hin trong qu trnh tng hp v tch
ly ca t ch. Thnh phn ha hc cng cao
cht lng ch cng tt.
Vai tr
Ch xanh:
Cha cm lnh, au hng, au u, dch t
n khng tiu, vim gan, vng da, bo ph
u ma, thy u, l lot
Tc dng dc l ca ch:
Dit khun
Chng ng t mu, iu ha lng ng
trong mu
Chng ung th da, phi, thc qun, d dy
Kh mi
Gii nhit cuc sng
Ch kh:
H huyt p, gim au, an thn
Mt gan, tiu m mu, cha bnh d dy, chng
ung th

 Kch thch tiu ha, lm tnh ru

Sn phm ca cng ngh ch bin ch ti

II/ Tm hiu quy trnh sn xut

1/ Quy trnh
Nguyn liu

Sn Phm

Thuyt minh quy trnh

Trch
Ly liu
1. Nguyn

Lm Ngui

Ch xanh: 200g
Tr :15g
Yu cu: Nguyn liu trc khi em x l phi

Pha cn
Long
Thanhb
Trng
ti khng b dp nt, khng
ho, khng
mt mu
nh hng n cht lng sn phm
Mc ch: To c s ng u cho nguyn
Chit Trai
Phi Ch
liu

Sn phm cht lng cao

Ra: Ra sch l ch di vi nc
trnh dp nt nh hng n cht lng

Mc ch: Nhm loi b t ct, bi bn, v mt

s vi sinh vt

1. Trch ly

Mc ch: Rt cht ha tan trong cht lng bng

mt cht lng khc

Phng php: un nc si tt bp i
cho ch vo 30 pht lc thu 1 lt
dch ch kh, ch ti

1. Pha long

Mc ch: Lm nc dch c mu, mi, v hi

ha hn

Gim v ng, cht ca ch

Phng php: cho thm nc ct vo dch ri
cm quan

Ch ti: 800ml nc ch : 200ml nc ct

Ch kh: 800ml nc ch : 600ml nc ct
Yu cu: nc ch phi c mu vng nht, mi
thm nh, v cht du

1. Phi ch
Mc ch:
Tng cm ga tr cm quan
Chng oxy ha
Tng thi gian bo qun
Tng hng v c trng cho sn phm

Phng php: t dch pha long o

Brix tnh lng ng, lng acid cho
vo sn phm t Brix = 15

Nu sir: un nc si ln tn n 450 cho

ng vo khuy tan un si nh h
xung 800 cho acid citric gi nhit 30
pht.Ly mt t b vo t 200 ly khc x k
o 65%

Pha acid citric: Pha 200ml nc ct cho 60g

acid citric ha tan acid citric

Yu cu:
Sn phm t Brix 13 15
Cm quan: Mu vng chanh, v cht nh, mi
hng chanh

1. Chit chai

Mc ch: Hon thin sn phm hn (vn

chuyn, phn phi, bo qun c thun li
hn, tng cm quan cho sn phm)

Thun li cho qu trnh thanh trng

Yu cu: Rt t t, phi cch ming 3 -5cm
Loi b bt kh
T0 = 80 850

1. Thanh trng

Mc ch:
Tiu dit vi sinh vt, bo qun sn phm
c lu hn
ui bt kh trong gian bo

Yu cu: Thanh trng theo cng thc :

1. Lm ngui

Mc ch:

Yu cu:

1. Bo qun: nhit thng

2. Nhn xt sn phm
- Sn phm c mu vng chanh
- Mi thm c trng ca ch xanh

Bi 4: CNG NGH SN
XUT BIA

Bia l loi ung c cn thp, giu

dinh dng. Ngoi vic cung cp mt lng
Calo kh ln, trong bia cn cha mt h
enzyme kh phong ph, c bit l nhm
enzyme kch thch tiu ha amylaza.

c sn xut t cc nguyn liu chnh l

i mch m mm, hoa houblon v nc vi
quy trnh cng ngh c bit nn bia c tnh
cht cm quan rt hp dn i vi con ngi:
Hng thm c trng, v ng du, lp bt
trng mn, hm lng CO2 cao gip c th con
ngi gii kht mt cch trit khi ung.

PHN I: NGUYN LIU

Cng thc sn xut bia:

Bia = Malt i mch + Houblon + H2O
1. Malt i mch
Malt l ht i mch c ny mm trong
iu kin nhn to (ny mm trong mi trng
nhit 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
enzyme xut hin v tch t trong ht i mch
nh: enzyme amylaza, enzyme protease. Cc
enzyme ny l nhng nhn t thc hin vic
chuyn cc cht trong thnh phn ht i mch
thnh nguyn liu (malt). (Cc acid amin t do,
cc loi ng, cc vitamin)

Malt trong cng ngh sn xut bia c chia

thnh 2 loi: Malt vng v malt en. Song trong
cng ngh sn xut bia Vit Nam ch yu l
s dng loi malt vng.
c im ni bt ca malt vng: C mu
vng sng, c v ngt nh nhng v hng thm
du, c trng ca malt. Tnh cht quan trng
nht ca bia sn xut t malt vng l v ng
du, hng thm ngt nhng rt nh nhng (do
hoa houblon quyt nh). ng thi malt vng
c hot lc enzyme cao, ni nh ha tan tt, c
mt s lng acid amin v ng va phi.
Trong nhng iu kin tt, ht s tch t nhiu
enzyme tiu hao m v polysaccharid nc
va phi v cc acid amin, ng cng c
tch t vi s lng va .

Yu cu: Malt s dng trong sn xut bia phi

c:
Mu sc: Vng ng nh rm
Mi : Thm c trng ca malt
cng: Malt phi xp v kh
mn: Khng c xay nhuyn to thnh
lp v tru gip lc tt hn
Tinh cht: Khng c ln sn, rm rc hoc
cc tp cht khc
Hnh dng: Ht khng b su bnh, mc, v,
khuyt tt, mt nt
1.

Hoa Houblon : L nguyn liu th 2 sn

xut bia
Tn khoa hc: Humulus Lupulus L
L cy lu nin thuc h dy leo, c cao
trung bnh t 6 8m

a. Mc ch s dng:
Hoa houblon gp phn quyt nh to ra mi v
c trng ca bia. Ngoi ra Houblon c s

dng nh mt cht bo qun cho bia ( lm tng

tnh n nh, tng kh nng to bt, gi bt v
c tnh st trng).
b. Thnh phn cu to ca hoa Houblon
Hoa Houblon phi sy kh c m <=10%
Thnh phn ha hc ca hoa Houblon (tnh theo
% cht kh):
Cht

19 %

ng
Tanin

4%

Celluloza

13 %

Protein

20 %

Tro

10 %
Khong

8%

Tinh du

1,5 %

Cht ha

28 %

tan khng
cha nito
Hoa Houblon c ch bin thnh cao hoc
vin bo qun tt hn. Hoa Houblon c
bo qun lnh nhit 0,5 20oC. Nhit
cao, khng kh m s lm gim phm cht ca
hoa.

Hm lng acid ng c trong hoa dng cao

l 30 %.
Hm lng acid ng c trong hoa vin l 8
10 %.

1. Nc
Nc l nguyn liu c bn nht, khng th
thay th c trong sn xut bia. Nc chim t
80 89 % trng lng bia thnh phm. Ngoi
tham gia vo thnh phn bia, nc cn c s
dng trong cc qu trnh: Nu, lm ngui dch
ng, ln men, cung cp cho ni hi, lm
nng, lnh, lm v sinh. Nc gi vai tr quan
trng trong vic hnh thnh v sn phm, v th
cht lng nc i hi phi cao.
Yu cu:
Mi v: Tinh khit, khng mu
pH: 6,8 7,4

kim: 2 3oF

Hm lng mui Cacbonat < 50mg/lO2

Hm lng Magie < 100 mg/l H2O

Hm lng Fe2+ < 0,3mg/l

NH3 v cc mui NO3-, NO2- : Khng c

VSV < 100 tb / 1cm3 H2O

Ch s Coliform < 3 tb / l H2O

1. Nm men
C 2 loi: Nm men ni v nm men chm.
Ti Vit Nam thng s dng chng nm
men Saccharomyces carlsbergensis ln men
bia. Do chng nm men ny sinh trng v pht
trin nhit thp, phn b tng su trong
thit b. D kt lng d tch lp.
Yu cu:
Nm men a vo dch ng ln men phi
c t 10 20 triu tb/ml dch.
Nm men c kh nng chuyn ha cc ng
i, ng n gin, cc peptid, acid amin, gii
phng ra CO2, ru, etylic v nhit.
Nm men phi thun chng.

PHN II: QUY TRNH SN XUT

Ln
Xay,
Lc,
Lng
men,
C
Nu
nghin
ra
hoa
trong
lc
bbia
Nguyn
Thnh
phm
Nguyn liu malt
liu malt

Xay, nghin

Nu

bbia
LnLc,
Lng
men,
Cra
hoa
trong
lc

Thnh phm

Thuyt minh quy trnh:

1. Lm sch.
Mc ch: Loi b tp cht, cc bi bn c
trong nguyn liu.

2. Nghin
Mc ch: Nghin malt ph v cu trc tinh
bt, tng b mt tip xc vi nc, lm cho
thnh phn ca cht ni nh tip xc vi nc
nhanh hn, thc y cho qu trnh sinh, l, ha
xy ra trong nguyn liu khi nu ( qu trnh
ng ha, thy phn) nhm thu c dch
ng c nng cc cht cao nht.
Mc v ca malt rt quan trng n dch
ng sau ny. Kt thc qu trnh nghin, v
malt gi c cng nguyn cng tt tanin,
linin, cht khong khng tan vo dung dch lm
gim cht lng bia. V malt xay ng k thut
lm lp b xp nh th trong qu trnh lc nc
mout chy qua d v ra b nhanh chng ng
thi v malt xay ng k thut s lm gim vn
tc lc dch ng v sau.
Nu nghin qu nh lp b s bt kn b mt lc
lm gim kh nng lc, gim hiu sut thu hi
cc cht tan cn st trong b.

3. Nu
Mc ch: Chuyn ha cc thnh phn chnh
ca malt thnh cc cht ha tan trong nc ( cc
loi ng, acid amin, protein, polipeptid,
peptid) v loi b cc cht khng ha tan ra
ngoi.
Tin hnh:
T l 1 malt : 4 nc
un nc n 40oC cho malt vo nng nhit
n 50oC gi trong vng 20 pht tip tc
nng ln 65oC gi trong vng 15 pht nng
ln 70oC trong 10 pht nng ln 76oC
ngui lc o th tch.
S bin i ha hc trong qu trnh nu: T bo
ch yu b bin i thnh maltoza v dextrin
bi enzyme amylaza v bin thnh glucoza bi
acid theo phn ng:
(C6H10O5)n

x(C6H10O5)n

(dextrin)

(C6H10O5)n + nH2O n C12H22O11

(maltoza)
(C6H10O5)n

nH2O

nC6H12O6

(Glucoza)

4. Lc
Mc ch: Lc l tch phn lng ra khi cho
malt thu c nc mout trong. Thnh phn
ca nc mout l nc v cc cht ho tan.

5. C hoa (un si vi hoa Houblon)

Mc ch:

Ha tan cc cht ng, cht thm, cht cht, to

mi, v, mu cho bia. Cc cht trong bia s kt
hp vi cc cht trong dch ng lm n nh
cc thnh phn trong bia.

to iu kin cho s hnh thnh ta gia cc

phn t km bn vng vi tanin
To phn ng melanoidin
Tiu dit cc enzyme xc tc sinh hc
Kh trng dch ln men 100oC
Lm bay hi mt phn hi nc ca dch ln
men
Tng mu, acid, to cc cht kh, gim nht,
tng bn sinh hc, tng kh nng to v gi
bt
Tin hnh: Thng thng bia thnh phm c
20 22 mg acid ng/l
Lng th tch cn c 8 lit hm lng acid
ng (22 * 8) mg/8l
Hm lng acid ng thc: (176 * 1,5) mg/8l
8g acid ng

Hoa vin: 100g

1650 mg (176*1,5)/2
Hoa cao: 100g
440mg

30g acid ng
(176*1,5)/2

C hoa trong thi gian 90 pht tnh t lc bt

u si. Cho hoa vo 2 ln: cho vo trc, 60
pht sau cho lng cn li vo. Sau 30 pht
ngui v chit dch trong chun b cho cng
on tip theo.

1. Lng trong
Mc ch: Lng cc cn mn ra khi dch ng
( hoa Houblon, protein ta) lm nc mout
trong, to iu kin cho men d thm thu trong
qu trnh ln men bia

2. Ln men
L qu trnh nui cy nm men vi cc chng
c bit, trong ng malt sinh ra ru v cc
sn phm ph cho lc bia c hon thin
a. Ln men chnh
Nhit : 6 8oC
Thi gian : 7 12 ngy
Mc ch : L qu trnh chuyn cc cht ng
v cc dextrin c phn t thp thnh ru
etylic, CO2 v mt s sn phm ph khc.
C6H12O6 C2H5OH + CO2 + H2O
a. Ln men ph
Nhit : 0 2oC
Thi gian : 7 ngy
Mc ch :

Tip tc ln men phn cht kh cn li sau ln

men chnh, lm tng mi cho bia v bo ha
CO2.

n nh cht lng bia

a bia non v nhit thp (0 2oC) hn

ch s xm nhp, ph hoi ca vi sinh vt.

Thu v mt loi nc ung bo ha CO2, v d

chu v c cc cht thm.