TRNG I HC AN GIANG

KHOA NNG NGHIP - TI NGUYN THIN NHIN

NG TH CM T
MSSV: DTP010842

NGHIN CU CH BIN SA KEFIR

LUN VN TT NGHIP K S NGNH CNG NGH THC PHM

GIO VIN HNG DN

ThS. Dng Th Phng Lin

KS. Trn Xun Hin

Thng 6 . 2005

Anh 4 x 6

TIU S C NHN

H v tn : NG TH CM T
Ngy thng nm sinh : 08/11/1982
Ni sinh : Chu Thnh, Hu Giang
Con ng : NG ANH TUN
v B : NG TH THU BA
a ch : 040/10 QL 91A, Khu vc Bnh Phc, Phng Phc Thi, Qun
Mn, Thnh Ph Cn Th.
Vo Trng i hc An Giang nm 2001 hc lp DH2TP1, kha 2 thuc Khoa
Nng Nghip v Ti Nguyn Thin Nhin, tt nghip k s ngnh Cng Ngh Thc
Phm nm 2005.

TRNG I HC AN GIANG
KHOA NNG NGHIP-TI NGUYN THIN NHIN

Hi ng chm lun vn tt nghip chm thun lun vn nh km vi tn

ti : NGHIN CU CH BIN SA KEFIR.
Do sinh vin : NG TH CM T.
Thc hin v bo v trc Hi ng ngy ..........................................................
Lun vn c Hi ng nh gi mc ......................................................
kin ca Hi ng :..................................................................................................
.........................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
.........................................................................................................................................
Long xuyn, ngy . . . thng ..nm 200.
DUYT
BAN CH NHIM KHOA NN-TNTN

Ch Tch Hi ng

TRNG I HC AN GIANG
KHOA NNG NGHIP-TI NGUYN THIN NHIN

NGHIN CU CH BIN SA KEFIR

Do sinh vin : NG TH CM T thc hin v np

Knh trnh Hi ng chm lun vn tt nghip xt duyt.

Long xuyn, ngy..thngnm 200.

GIO VIN HNG DN

Ths. Dng Th Phng Lin

Ks. Trn Xun Hin

LI CM T
tch ly c vn kin thc qu bu, c th hon thnh tt lun
vn tt nghip, l n su ngha nng ca tt c thy c, ngi thn, bn bnhng ngi ch bo, gn gi, gip ti trong 4 nm qua.
Xin chn thnh cm n c Dng Th Phng Lin -Thc s Trng
i Hc Cn Th, Thy Trn Xun Hin-B mn Cng Ngh Thc Phm, khoa
NN-TNTN, i Hc An Giang tn tnh hng dn, gip , cung cp thng
tin, kin thc tht hu ch cho ti trong qu trnh nghin cu.
Cm n Ban Gim Hiu, qu thy c b mn Cng Ngh Thc Phm,
khoa NN-TNTN, Trng i Hc An Giang, cc ging vin HCT, gio vin
phn bin, cc thy c ph trch th vin, phng th nghim, ha cht, thit
b nhit tnh ging dy, truyn t nhng kin thc qu bu, cng nh
to mi iu kin thun li nht cho ti trong sut thi gian hc tp v thc hin
ti.
Con xin ghi nh cng n ba m, ngi sinh thnh, dng dc, du
dt ti nhng bc i u i, to cho ti hnh trang v gi bc vo cuc
sng mi.
Li cm t sau cng xin dnh cho cc bn b ti, nhng ngi gn
gi, chia s, gip , v ng hnh vi ti trong sut qung i i Hc.
Long xuyn, ngy 25 thng 5, nm 2005
ngTh Cm T

TM LC
Sa ln men Kefir l dng thc phm mang gi tr dinh dng cao, rt
cn thit cho con ngi v hin ang c sn xut ph bin nhiu nc trn
th gii. y cn l sn phm c vai tr sinh hc rt cao i vi c th trong
trong vic chng lo ha v phng nga mt s bnh mng tnh. Tuy nhin,
Kefir vn cn kh xa l vi ngi tiu dng Vit Nam c bit l khu vc
BSCL. V th, gp phn gii thiu rng ri dng thc ung ny cng nh
gp phn lm a dng, phong ph nhng dng sn phm ln men t sa, ti
tin hnh nghin cu cc yu t nh hng n cht lng v tnh thng mi
cho sn phm Kefir trn c s chn la cc thng s ti u nht qua cc th
nghim :
- Kho st nh hng ca thnh phn nguyn liu n qu trnh ln men
v cht lng sn phm. Th nghim tin hnh phi ch vi ng lactose 3
hm lng 0%, 5%, 10% v nc p du vi 3 t l 0%,10%, 20% so vi dch
sa, hm lng ng c sn trong sa nguyn liu l 4,6g/100ml, t l men l
4%, ln men nhit phng n acid dng 950T, sau tin hnh phi ch
thnh phm vi dch siro v bo qun 4-60C
- Kho st nh hng ca t l men ging n thi gian ln men v cht
lng sn phm.Th nghim kho st 4 t l men: 2%, 4%, 6%, 8%.
- Kho st acid dng thch hp kt thc qu trnh ln men. Th
ngim c kho st 4 mc: 850T, 950T, 1050T, 1150T.
- Kho st t l phi ch thch hp cho thnh phm vi siro nng 3
20%, 25%, 30% vi cc t l 20%, 30%, 40% theo dch sa.
- Kho st kh nng bo qun sn phm.

ii

Sau thi gian nghin cu, phn tch v tng hp s liu chng ti rt ra
cc kt lun nh sau:
- T l phi ch tt nht cho nguyn liu l 5% ng lactose v 10%
dch du
- T l men ging thch hp nht l 6%
- acid dng thch hp nht l 1050T
- T l phi ch cho thnh phm l 30% dch siro nng 25%
- Thi gian bo qun tt nht l 15 ngy 4-60C

iii

MC LC
Ni dung

Trang

CM T................................................................................................................i
TM LC......................................................................................................... ii
MC LC........................................................................................................... iv
DANH SCH BNG....................................................................................... viii
DANH SCH HNH......................................................................................... ix
Chng 1 GII THIU......................................................................................1
1.1. t vn ......................................................................................................1
1.2. Mc tiu nghin cu...................................................................................... 1
Chng 2 LC KHO TI LIU..................................................................3
2.1. Gii thiu v nguyn liu.............................................................................. 3
2.1.1. Tnh cht l ha ca sa..............................................................................3
2.1.1.1. Sa l h phn tn cao............................................................................. 3
2.1.1.2. chua ca sa.......................................................................................3
2.1.1.3. Tnh oxi ha ca sa................................................................................3
2.1.1.4. Khi lng ring......................................................................................3
2.1.1.5. p sut thm thu v nhit ng bng............................................... 4
2.1.1.6. Tnh khng khun.................................................................................... 4
2.1.2. Thnh phn ha hc ca sa.......................................................................4
2.1.2.1. ng lactose..........................................................................................6
2.1.2.2. Cht bo...................................................................................................7
2.1.2.3. Protein......................................................................................................7
2.1.2.4. Khong.....................................................................................................8
2.1.2.5. Vitamin.................................................................................................... 8
2.1.2.6. Hormone.................................................................................................. 8
2.1.2.7. Cc hp cht khc....................................................................................8
2.1.3. Thnh phn ha hc v gi tr dinh dng ca du Ty.......................... 10
2.2. C s khoa hc ca qu trnh ln men.........................................................10

iv

2.2.1. Ln men lactic.......................................................................................... 10

2.2.2. Ln men ethanol....................................................................................... 12
2.2.3. Cc yu t nh hng qu trnh ln men..................................................13
2.3. Gii thiu v ht Kefir.................................................................................15
2.3.1. Ngun gc ht Kefir................................................................................. 15
2.3.2. Thnh phn ht ging Kefir......................................................................16
2.3.2.1. Vi sinh vt trong ht Kefir.....................................................................16
2.3.2.2. Chu k pht trin ca ging Kefir......................................................... 18
2.3.2.3. Kefiran................................................................................................... 21
2.4. Mt s loi vi khun lactic quan trng........................................................ 22
2.5. Dinh dng v li ch sc kho ca Kefir...................................................25
2.6. Phng php ch bin v bo qun ging Kefir..........................................25
2.7. Qui trnh ch bin Kefir...............................................................................27
2.7.1. Qui trnh sn xut men ging................................................................... 27
2.7.2. Gii thch qui trnh....................................................................................27
2.7.3. Qui trnh sn xut Kefir............................................................................ 28
2.7.4. Gii thch qui trnh....................................................................................28
Chng 3 PHNG TIN V PHNG PHP NGHIN CU................. 30
3.1. Phng tin..................................................................................................30
3.1.1. a im nghin cu.................................................................................30
3.1.2. Nguyn liu...............................................................................................30
3.1.3. Dng c v thit b....................................................................................30
3.1.4. Ha cht....................................................................................................30
3.2. Ni dung b tr th nghim.......................................................................... 31
3.2.1. Th nghim 1: Kho st nh hng ca thnh phn nguyn liu n qu
trnh ln men v cht lng sn phm................................................................31
3.2.1.1. Mc ch ............................................................................................... 31
3.2.1.2. S b tr th nghim.......................................................................... 31
3.2.1.3. Chun b th nghim.............................................................................. 31

3.2.1.4. Tin hnh th nghim.............................................................................32

3.2.1.5. Ch tiu xc nh....................................................................................32
3.2.2. Th nghim 2 Kho st nh hng ca t l men ging n thi gian ln
men c cht lng sn phm.............................................................................. 34
3.2.2.1. Mc ch ............................................................................................... 35
3.2.2.2. S b tr th nghim.......................................................................... 34
3.2.2.3. Chun b th nghim.............................................................................. 35
3.2.2.4. Tin hnh th nghim.............................................................................35
3.2.2.5. Ch tiu xc nh....................................................................................35
3.2.3. Th nghim 3 Kho st nh hng ca acid dng n thi gian ln men
v cht lng sn phm...................................................................................... 35
3.2.3.1. Mc ch ............................................................................................... 36
3.2.3.2. S b tr th nghim.......................................................................... 36
3.2.3.3. Chun b th nghim.............................................................................. 36
3.2.3.4. Tin hnh th nghim.............................................................................36
3.2.3.5. Ch tiu xc nh....................................................................................37
3.2.4. Th nghim 4: Kho st t l phi ch thch hp cho thnh phm............ 38
3.2.4.1. Mc ch ............................................................................................... 38
3.2.4.2. S b tr th nghim.......................................................................... 37
3.2.4.3. Chun b th nghim.............................................................................. 38
3.2.4.4. Tin hnh th nghim.............................................................................38
3.2.4.5. Ch tiu xc nh....................................................................................38
3.2.5. Th nghim 5 Kho st v tm ch bo qun thnh phm....................39
3.2.5.1. Mc ch................................................................................................ 38
3.2.5.2. Tin hnh th nghim.............................................................................38
3.3. Phng php phn tch v x l s liu....................................................... 38
3.3.1. Phng php phn tch............................................................................. 40
Chng 4 KT QU V THO LUN..........................................................40

vi

4.1. nh hng ca thnh phn nguyn liu n qu trnh ln men v chtlng

sn phm............................................................................................................. 40
4.2. nh hng ca t l men ging n thi gian ln men
v cht lng sn phm..................................................................................... 45
4.3. nh hng ca acid dng n thi gian ln men
v cht lng sn phm...................................................................................... 49
4.4. nh hng ca t l phi ch sau ln men n hnh thi
v cht lng sn phm...................................................................................... 51
4.5. nh hng ca thi gian bo qun n cht lng sn phm ....................52
Chng 5 KT LUN V NGH............................................................... 54
Ph chng I................................................................................................... pc-1
Ph chng II.................................................................................................. pc-4

vii

DANH SCH BNG

Bng s

Ta bng

Trang

Mi lin h gia cc n v o chua ca sa................................. 3

Thnh phn ca mt s loi sa.......................................................... 4

Cc thnh phn chnh ca mt lt sa..................................................4

Thnh phn ho hc ca du ty....................................................... 10

Bin i cc thnh phn ca sa to thnh Kefir.............................. 14

Cc vi sinh vt c trong ht Kefir......................................................19

Gi tr nhit v pH ti u cho s sinh trng ca mt s loi

vi khun lactic....................................................................................24

Bng im nh gi cm quan sn phm Kefir................................. 33

nh hng ca hm lng ng lactose v nc p du n

thi gian ln men, cn v mt s vi sinhvt................................. 40

10a

Kt qu nh gi cm quan mi v sn phm ( tng nhn t)........... 44

10b

Kt qu nh gi cm quan mi v sn phm ( tng tc 2 nhn t).45

11

nh hng ca t l men n cn, nm men, vi khun

v thi gian ln men.......................................................................... 46

12

Kt qu cm quan mi v sn phm...................................................48

13

Kt qu cm quan mi v v hnh thi sn phm...............................51

14a

Kt qu cm quan mi, v v hnh thi sn phm theo thang im

m t (tng nhn t)......................................................................... 51

14b

Kt qu cm quan mi, v v hnh thi sn phm theo thang im

m t (tng tc 2 nhn t)...............................................................52

15

Bng ch tiu l ho, vi sinh ca sn phm theo thi gian bo qun..53

viii

DANH SCH HNH

Hnh s

Ta hnh

Trang

S tm lc chuyn ho cc cht trong qu trnh ln men sa..........12

Ht Kefir sau khi c vt ra khi sa................................................... 16

Hnh dng, kch thc ht Kefir nguyn vn sau khi ct i............. 17

nh chp ht ging Kefir di knh hin vi in t gm

vi khun nm men v cc cht gian bo.................................................18

Ht Kefir v bo qun ht Kefir..............................................................26

Nguyn liu dng cho ch bin sa Kefir...............................................39

th biu din s tng quan gia acid theo hm lng ng

lactose v dch du........................................................... 41

..............................................................................................................................42
8

th biu din s tng quan gia cn theo hm lng ng

lactose v dch du................................................................................. 42

th biu din s tng quan gia mt s nm men theo ng lactose

v dch du.............................................................................................. 43

10

S tng quan gia mt s vi khun theo hm lng lactose v

dch du.......................................................................................... 43

11

S tng quan gia acid v cn theo t l men ging...................47

12

S tng quan gia acid v thi gian ln men theo t l men ging..47

13

S tng quan gia mt s nm men v vi khun theo t l men ging. 48

14

S tng quan gia thi gian ln men v cn theo acid dng......51

15

Sn phm Kefir....................................................................................... 54

ix

Chng 1

GII THIU

1.1. t vn
Ngy nay, sa ln men chua l mt trong nhng sn phm ang c
a dng v p ng nhu cu ngy cng cao ca con ngi. Ngoi vic cung
cp ngun dinh dng thit yu, n cn c bit n vi tnh cht khng
mt s bnh: ung th, chng lo ho v tng cng tiu ho. Mang y
tnh cht trn v ang c tim nng pht trin cao trn th gii - Sa Kefir
(mt sn phm sa chua mi) cn c quan tm nghin cu v pht trin.
Khc vi sa chua thng thng, Kefir l sn phm va ln men lactic nh
nhm vi khun lactic a m, va ln men ru nh nm men. Sn phm t
lu c bit n nh mt loi thuc thin nhin vi nhiu dc tnh c
minh chng qua qu trnh s dng nhiu vng trn th gii, n gip tng
cng kh nng min dch, gim cng thng thn kinh, lm tan sn mt, sn
thn, iu ho huyt p, lm ngng s tng trng ca t bo ung th v
nhng li ch sc kho khc m cho n nay vn cn c xem l nhng iu
b mt.
Song, sn phm ny tuy c mt t rt lu i trn th gii, nhng
vn cn rt mi trn th trng tiu th Vit Nam. Do , gp phn gip
cho sn phm Kefir ngy cng ph bin v quen thuc vi ngi tiu dng,
vic nghin cu nng cao cht lng v lm a dng phong ph cho sn
phm Kefir s c gii thiu lun vn ny.
1.2. Mc tiu nghin cu
Sa kefir s c nghin cu ch bin phng th nghim vi trng
tm l gii quyt cc vn c lin quan n cht lng v thi gian bo
qun. Trn c s ti nghin cu cc vn sau:
- Kho st nh hng ca thnh phn nguyn liu n qu trnh ln
men v cht lng sn phm.
- Kho st nh hng ca t l men ging n qu trnh ln men v
cht lng sn phm.
- Kho st nh hng ca acid dng n cht lng sn phm.
1

- Kho st t l phi ch thch hp cho thnh phm.

- Kho st kh nng bo qun thnh phm.

Chng 2

LC KHO TI LIU

2.1. Gii thiu v nguyn liu

2.1.1. Tnh cht l ho ca sa
2.1.1.1. Sa l h phn tn cao
Cc thnh phn ca sa tuy c tnh cht khc nhau nhng khi ha vo
mi trng nc c th ng nht v phn tn cao. Lactose v glucose tan
trong nc dng phn t, cn mui ca acid hu c, v c tn ti dng
ion. Protein dng keo, cht bo sa dng ht phn tn cao.
2.1.1.2. chua ca sa
C nhiu n v biu din chua ca sa nh Soxhlet Henkel
(0SH), Thorner (0T), Dornic (0D). Thng thng chua ca chun
c nh ngha l s ml dung dch NaOH 0.1N dng trung ha acid ca
100ml dch sa. Sa thng c chua trung bnh l 16180 T ( Thorner).
Bng 1: Mi lin h gia cc n v o chua ca sa
0

SH

SH
1
Th
0,40
0
D
4/9
(Lm xun Thanh, 2003)

Th

2,50
1
10/9

2,25
0,90
1

2.1.1.3. Tnh oxi ho kh ca sa

Do trong sa cha nhiu cht c kh nng kh hay oxi ha nh: acid
ascorbic, tocopherol, riboflavin, systin, men..lm cho sa cng c tnh cht
.
2.1.1.4. Khi lng ring
Khi lng ring ca sa ph thuc hm lng cht bo cng nh
cc cht tan trong sa. Trung bnh sa c khi lng ring d = 1,0271,032,
s liu ny thay i ty ging, loi, thi k cho sa. Khi pha thm nc vo
sa s lm thay i gi tr ny.

2.1.1.5. p sut thm thu v nhit ng bng

p sut thm thu (Ptt) ca sa c to ra bi nhng cht phn tn
cao nh ng lactose, mui. Bnh thng Ptt = 6 atm 00 C.
Nhit ng bng ca sa l -0,550C. Cn c vo nhit ng
bng c th bit c sa c b pha thm nc vo hay khng.
2.1.1.6. Tnh khng khun
Sa khi mi vt xong, thng vi sinh vt khng pht trin c m
c th b tiu dit v trong sa c cht khng th.
2.1.2. Thnh phn ho hc ca sa
Nguyn liu s dng chnh trong sn xut Kefir l sa, thnh phn c
bn trong sa cc loi ng vt bao gm nhm ch yu nh bng 2
Bng 2: Thnh phn ca mt s loi sa
Loi sa

Protein

Casein

Sa m
Sa nga
Sa b
Sa tru
Sa d
Sa cu

1.2
0.5
2.2
1.3
3.5
2.8
4.0
3.5
3.6
2.7
5.8
4.9
(L Th Lin Thanh, 2003)

Whey protein

Cht bo

Cacbohydrat

Tro

0.7
0.9
0.7
0.5
0.9
0.9

3.8
1.7
3.7
7.5
4.1
7.9

7.0
6.2
4.8
4.8
4.7
4.5

0.2
0.5
0.7
0.7
0.8
0.8

Bng 3: Cc thnh phn chnh ca mt lt sa

Cc thnh

M t

phn
Nc
Glucid

Pha lng
Dng t do: lactose ( do galactose v

(40-60g/l)

glucose) trng thi phn t.

Dng kt hp: galactose, galactozamin,

Trng

lng
902

87,40

49

4,75

39

3,78

acid sialic trng thi keo, c lin kt

Cht bo

vi protein <1g/l.
dng cu bo: l nhng git cht bo c

(25-45 g/l)

ng knh t 110m, c bao bng

mt mng lipoprotein, dng nh tng.
dng cc hp cht ho tan trong cht
4

bo: cc sc t ( caroten),
Hp cht

sterol(cholesterol), cc vitamin
dng mixen 28g: dng huyn ph, l

Nit

phc ca phosphat canxi lin kt vi mt

(25-40 g/l)

lin hp ca casein.
dng ho tan 4,7g: l nhng cao phn t

33

3,20

0,87

130

12,60

ca albumin v imunoglobulin
Nit phi protein 0,3g: ure axit uric creatin
Cht khong trng thi keo v ho tan:
(25-40g/l)

dng phn t v ion: axit citrit, K, Ca, P,

Na, Cl, Mg
dng cc nguyn t trung lng

Cht kh

(oligo-elemen): Zn, Al, Fe, Cu, I

Sa c lm bc hi nc

tng s
(MST)
Cc cht

Cc cht xc tc sinh hc: cc vitamin (A,

khc

D, E, K, B1, B2, PP, B6, B12, C) v cc

enzim.

Vt

Cc kh ho tan: CO2, O2, N2 chim 45%

th tch sa
(Lm Xun Thanh, 2003)

2.1.2.1. ng lactose
Lactose l mt disaccharide do mt phn t glucose v mt phn t
galactose lin kt vi nhau to thnh. Trong sa ng lactose tn ti di
hai dng:
- Dng -lactose monohydrat C12H22O11.H2O (phn t -lactose ngm
mt phn t H2O)
- Dng -lactose anhydrous C12H22O11 (phn t -lactose khan). T l
hm lng gia -lactomonohydrate v -lactose anhydrous trong sa ph
thuc vo gi tr pH v nhit ca sa.
Khi ho tan ng -lactose monohydrat dng tinh th vo nc, gc
quay cc ca dung dch s l +89,40C
Nu gi dung dch ny nhit phng, sau 24 gi gc quay cc s
gim xung gi tr +550. l do mt s phn t -lactose monohydrat
chuyn sang dng -lactose anhydrous. Khi dung dch s tn ti cn bng:
L--lactose monohydrat

L--lactose anhydrous

Vic gim gi tr gc quay cc ca dung dch - lactose monohydrat

s din ra vi tc nhanh hn nu pH c kim ho v gi tr 9,0 hoc
dung dch c gia nhit 750C.
Lactose l ng kh, ngt ca lactose thp hn nhiu so vi cc
disacharide v monosacharide thng gp. Nu nh ngt ca saccharose
c nh gi vi ch s 100, ca maltose l 32, glucose l 74 v fructose l
173 th ngt ca lactose ch t 16. Lactose c th b thu phn to ra 2
monosacharide l glucose v galactose bi enzim -galactoside (lactase)
Cc ng n gin nh glucose, fructose, saccharose, c nhiu
trong thc vt (hoa, tri cy cc loi). Tuy nhin ch c sa ng vt l ngun
cha lactose duy nht trong t nhin
Ngoi lactose, trong sa cn c glucose (hm lng trung bnh
70mg/l), galactose (20mg/l) v cc hp cht glucid cha Nit nh N-acetyl
glucosamine, N-acetyl galactosamine, acid N-acetyl neuraminic... Tuy nhin,
hm lng ca chng rt thp, ch dng vt.

2.1.2.2. Cht bo
L thnh phn quan trng, v dinh dng cht bo c sinh nng
lng cao, cha cc vitamin trong cht bo (A, D, E). Vi sn phm sa ln
men, cht bo nh hng ti mi v, trng thi sn phm. C 9899% cht
bo l triglyxerid, 12% cn li l cc phospholipid, cholesterol, vitamin A,
D, E, K.
Trong sa c 18 acid bo. Mi glyxerol c th kt hp vi 3 acid bo
cng loi hoc khc loi nn s glyxeride khc nhau l v cng ln. Lp
vng sa trn b mt c nhiu th hnh cu kch thc khc nhau ni t do
trong sa, mi th cu c bao bc bng mt mng mng. Th cu m ny
c mng bao t protein v cc phosphatide (rt bn) c tc dng bo v gi
cho chng khng b ph hy bi cc enzim trong sa (ng knh cu m
0,120m (trung bnh 34 m), c 3000 n 4000 triu cu m/1ml sa, l
thnh phn nh nht trong sa (t trng 0,925g/cm3) v c xu hng ni ln
b mt. Phn cn li ngoi cc cu m l sa gy.
Acid bo chim 9899% tng cht bo, khc vi m ng vt l
cha nhiu acid bo no khi lng phn t thp.
2.1.2.3. Protein
Bao gm casein t 24,5%, -lactose albumin: 0,5%1% -lactose
globulin 0,1%, khong 0,1% l cc protid khc.
Protein sa l loi protid hon thin cha hu ht cc loi acid amin
c trong t nhin v c t l cn i thch hp cho s hp thu v ng ho ca
c th ngi. Casein c tnh cht keo, c ng dng rng ri trong cng
nghip ch bin sa. Casein thng dng phc cht casein-calci-phosphat
bn vng vi hai lp bo v (lp in tch tri du v lp nc lin kt, cc
phc cht lin kt li vi nhau to thnh kt ta (keo ho), c th keo ho
bng acid lactic hoc men chyomozin theo phn ng:
H+
Casein-calci-phosphat

Casein trung ho v in (kt ta)

Casein-Calci-phosphat

Paracasein + Ca2+ (kt ta)

Chymosin
7

Sa tch casein bin thnh dng trong, nc cn li cha cc

protein ho tan nh -lactose-globulin v globulin khng th c gi l cc
protein nc sa (whey). Cc cht cha nit phi protein bao gm cc acid
amin t do, creatin, acid uric, polipeptit, ure Trong tt c hp cht trn th
acid amin l c ngha hn c.
2.2.2.4. Khong
Hm lng cht khong trong sa dao ng t 810g/l cc mui
trong sa dng ho tan hoc dung dch keo (kt hp vi casein)
Trong s cc nguyn t khong c trong sa, chim hm lng cao
nht l calci, phospho v magie. Mt phn chng tham gia vo cu trc
micelle, phn cn li nm di dng mui ho tan trong sa. Cc khong
khc nh K, Na, Cl ng vai tr cht in ly. Cng vi lactose chng gp
phn cn bng p lc thm thu ca sa trong bu v ng vt vi p lc
mu.
Ngoi ra, sa cn cha cc nguyn t khc nh Zn, Fe, I, Cu, Mo.
Chng rt cn thit cho qu trnh dinh dng ca con ngi. Mt s nguyn
t c hi nh Pb, As i khi cng c tm thy dng vt trong sa b.
2.1.2.5. Vitamin
Vitamin sa c chia lm hai nhm: Vitamin ho tan trong nc
gm B1, B2, B3, B5, B6, Cv vitamin ho tan trong cht bo gm A, D, E, K.
Nhn chung hm lng vitamin nhm B trong sa b thng n nh do
chng c tng hp ch yu bi vi khun trong ngn th nht d dy ca
nhm ng vt nhai li v khng ph thuc vo iu kin ngoi cnh. Tuy
nhin, hm lng vitamin tan trong cht bo b nh hng su sc bi thnh
phn thc n v iu kin thi tit.
2.1.2.6. Hormone
Hormone do cc tuyn ni tit tit ra v gi vai tr quan trng trong
qu trnh sinh trng ca ng vt. Trong sa b ta c th tm thy nhiu loi
hormone, chng c chia thnh 3 nhm l proteohormone, hormone peptide
v hormone steonide, trong s prolactine c nghin cu nhiu hn c.

Hm lng trung bnh prolactine trong sa b l 50g/l, trong sa non l

23mg/l. a s b mt hot tnh khi thanh trng nhit thp (60650C).
2.1.2.7. Cc hp cht khc
Trong sa b cn cha cc cht kh, ch yu l CO2, O2 v N2. Tng
hm lng chng chim t 56% th tch sa. Cc cht kh trong sa thng
tn ti 3 dng: dng ho tan, dng lin kt ho hc vi cc cht khc v
dng phn tn. Kh dng ho tan hay phn tn thng gy ra mt s kh
khn trong cc qui trnh ch bin sa. Do sa ti thng c qua x l
bi kh trc khi ch bin.
Thnh thong ngi ta cn pht hin trong sa c cc hp cht ho
hc khc nh:
- Cht khng sinh: penicilline, chloramphenicol...
- Cht ty ra: nc Javel, kim...
- Pesticide: heptachlore v cc epoxyde, aldride duldrine, chlordane.
- Kim loi nng
- Nguyn t phng x, nitrat, c t vi sinh vt.
Nhng hp cht ny gy c cho ngi s dng. Hm lng chng
trong sa thng dng vt v thng nhim vo sa t ngun thc n, thit
b, dng c cha v mi trng chung tri...

2.1.3. Thnh phn ha hc v gi tr dinh dng ca du Ty

Bng 4: Thnh phn ha hc ca du Ty
Thnh phn
Hm lng
Nc
89,90
Protein
0,70
Bo
0,50
Cabohydrat
8,40
Ca
21,00
P
21,00
Fe
1,00
Na
1,00
Potassium
164,00
Mg
12,00
Vitamin A
60,00
Vitamin B1
0,03
Vitamin B2
0,07
Vitamin C
59,00
Niacin
0,60
Nng lng
37,00
(Nguyn Minh Thu, 2003)

n v
g
g
g
g
mg
mg
mg
mg
mg
mg
UI
mg
mg
mg
mg
Cal

2.2. C s khoa hc ca qu trnh ln men

2.2.1. Ln men lactic
Trong cng ngh vi sinh vt, nhn chung vi khun lactic ng hnh
lun chim u th. Tuy nhin, trong cng ngh sn xut cc thc phm ln
men truyn thng nh phomai, Kefir, vi khun lactic d hnh i khi vn c
s dng nhm mc ch a dng ho ch tiu v mi v v cu trc cho sn
phm.
Qu trnh ln men din ra trong t bo cht ca vi khun. u tin
ng lactose trong sa c vi khun lactic a vo t bo nh c ch vn
chuyn c trng ca mng t bo cht (Cytoplasmic membrane). Tip theo
lactose s c phn thnh 2 monosacharide ri i vo cc chu trnh chuyn
ho khc nhau.
i vi nhm vi khun lactic ng hnh nh ging Lactococcus, cc
loi Streptococcus thermophylus, Lactobacilus bulgaricus, Lactobacilus
helveticus, Lactobacilus lactic.... chu trnh ng phn l con ng chnh
chuyn ho glucose thnh acid lactic.
Phng trnh tng qut ca ln men ng hnh:
10

C6H12O6 + 2ADP + 2Pi

2CH3-CH-COOH + 2ATP
OH

Ln men lactic l mt qu trnh trao i nng lng. Cc phn t

ATP c hnh thnh trong qu trnh chuyn ha c cht (lactose) s c vi
khun gi li trong t bo phc v cho qu trnh trao i cht v sinh
trng ca vi sinh vt. Ngc li, cc sn phm nh acid lactic, ethanol, CO2
c vi khun thi vo mi trng ln men. Kt qu l hm lng acid lactic
tch lu trong mi trng ln men ngy cng tng, lm gim pH mi trng
v ko theo nhng bin i ha l khc.
Trong qu trnh ln men lactic ngoi sn phm acid lactic (ln men
ng hnh), acid acetic, ethanol, CO2 (ln men d hnh) trong dch ln men
cn xut hin c trm hp cht ha hc mi khc. Chng l sn phm trung
gian hoc sn phm ph ca qu trnh ln men. Hm lng ca chng trong
dch ln men thng rt thp (vi ppm hoc t hn). Mt s hp cht trong
nhm trn rt d bay hi. Chng ng vai tr quan trng trong vic gp phn
hnh thnh nn mi v c trng cho nhng sn phm ln men lactic. ng
ch nht l diacetyl v acetaldehyde, y l nhng hp cht quan trng
quyt nh n mi v c trng cho sn phm ln men t sa.

Lactose
Glucose

Galactose

11

Sn phm trung gian

C2H5OH

Acetaldehyde
CH3CHO
+CO2,CH3CHO

Axit Pyruvic
CH3COCOOH
+1/2O2
+ 2H

Axit lactic

+2H2O
+2H
axit lactic

Ln men
ng th

+1/2O2

Acetoin
CH3COCHOHCH3
-2H

CO2 + CH3COOH CH3COOH Diaxetyl

CH3COCOCH3
Ln men d th

Hnh 1: S tm lc chuyn ho cc cht trong qu trnh ln men sa

T l hm lng diacetyl v acetaldehyde nh hng n gi tr cm
quan ca yaourt v b. T l ny ph thuc vo thnh phn cc vi sinh vt s
dng trong t hp ging v cc thng s k thut ca qu trnh ln men nh
nhit , pH u, lng ging cy...
2.2.2. Ln men ethanol
Trong cng ngh sn xut cc sn phm ln men t sa, qu trnh ln
men ethanol c thc thc hin ch yu bi cc nm men thuc ging
Sacharomyces v Kluyveromyces. Sau khi c vn chuyn vo trong t bo
cht, ng hexose c chuyn ha theo chu trnh ng phn to thnh
acid pyruvic. Tip theo acid pyruvic s c chuyn ho thnh acetaldehyde
ri thnh ethanol
Dihydroxyacetone phosphat l mt sn phm trung gian trong chu
trnh ng phn, hp cht ny c th chuyn ho thnh glyxerol.
Trong mi trng pH acid, glycerol ch c to ra vi hm lng
nh. Ngc li, trong mi trng pH kim lng glyxerol sinh ra s tng ln
rt nhiu v glycerol s tr thnh mt trong nhng sn phm ch yu ca qu
trnh ln men.

12

Phng trnh tng qut ca qu trnh ln men trong mi trng pH acid

C6H12O6 + 2ADP +2Pi

2 C2H5OH + 2CO2 + 2ATP

S chuyn ha ng hexose thnh ethanol v kh CO2 din ra trong

t bo cht ca nm men. y l qu trnh trao i nng lng ca nm men
trong iu kin k kh. Ethanol v CO2 trong t bo cht s c nm men
thi vo mi trng ln men. Ngoi ra t bo nm men cn tng hp v thi
vo dch ln men hng trm sn phm ph v sn phm ln men khc, nhng
hp cht ny c tm thy vi hm lng rt nh, chng c chia thnh 4
nhm: glyxerol cng ru bc cao, aldehyde, acid hu c v ester.
Trong qu trnh ln men ethanol, nhiu acid hu c c to thnh
(The Moll, 1990). Mt s acid hu c c sinh tng hp t chu trnh Crebs
nu nh qu trnh ln men khng din ra trong iu kin k kh nghim ngt,
cc acid hu c chim hm lng cao nht trong dch ln men l: acid citric,
malic, acetic, lactic...
2.2.3. Cc yu t nh hng qu trnh ln men
Cc qu trnh ln men trong sn xut cng nhip c th tm tt nh sau:
Mi trng trc khi ln men

Mi trng sau ln men

C cht st + sinh khi vi
sinh vt + sn phm trao

C cht + ging vi sinh vt

i cht ngoi bo do vi
sinh vt tng hp nn.

Trong cng nghip sn xut cc sn phm ln men t sa nh: yaourt,

Kefir... . Cc giai on x l sn phm sau qu trnh ln men thng n
gin, sn phm cui cng bao gm c sinh khi vi sinh vt, cc sn phm trao
i cht ngoi bo do vi sinh vt tit ra v c cht st. Thnh phn v hm
lng ca tng cht s gp phn hnh thnh nn hng v sn phm. Do ,
sn xut thc phm ln men vi cht lng mong mun, cn phi:
13

- Chn c ging vi sinh vt thch hp.

- Xc nh mi trng ln men vi c cht y theo t l ti u.
- Xc nh c cc iu kin ln men thch hp nh lng ging
cy nhit v thi gian ln men. Ngoi ra cn phi quan tm n nhng vn
nh cung cp oxy v khuy trn.
Bng 5: Bin i cc thnh phn t sa to thnh Kefir
Thnh phn

Ch thch

Cht bo

Ph thuc ngun sa ban u (b, d...) v lng bo

ca sa c dng (nguyn bo, tch bo mt phn
hay khng bo)

Lactose

Tiu th mt phn lactose, bi vi khun lactic v nm

men. Lactose trn 100 g sn phm sa Kefir: 22,5 g

Acid lactic

Hnh thnh bi vi khun lactic. Trn 100 g sn phm

sa Kefir c 0,61 g

Protein

Chim 33,4 g/100 sn phm sa Kefir

Ethanol

Sn sinh bi nm men nu dng men: lng cn l

0,010,1/100 g sa, nu dng ht Kefir lng cn l
0,021,8 g/100 g sa

Cc acid hu c
khc

Axetic, fomic, propionic, Succinic, pyruvic, iso

butyric, caproic, acid lauric gp phn to hng cho
Kefir hay c tiu th bi chnh loi vi khun trong
sut qu trnh ln men.

CO2

Sinh ra nh nm men v vi khun lactic ln men d th

sinh CO2 to tnh c trng cho Kefir.

Hp cht thm

Acetaldehyde, diacetyl, acetone gp phn vo hng

ca sn phm

Vitamin

Tng vitamin B (i vi sa cu), pyridoxine (t sa

cu, d, nga), acid folic (tr sa nga), orotic,
nicotinic, acid pantothenic: khng i hay gim khi c
c
(Nguyn T Thanh, 2003)
2.3. Gii thiu v ht kefir
2.3.1. Ngun gc ht Kefir

14

Cch y hng nghn nm, Kefir c bit n nh mt th nm

dng cha bnh, n xut x t cch nui ring ca cc tu s n Tng . y l
loi nm vi khun c th lm bin i sa nh mt h vi sinh vt phc tp
gm nhiu loi vi khun v nm men c chng minh l rt c li cho sc
kho. Dn min ni Caucasus thuc nc X Vit c - nguyn qun ca
Kefir - bo ch n t sa ca cc sinh vt khc nhau v Kefir c ln
men t nhin trong nhng ti da th, theo cc b tc ngi y h xem
Kefir nh l qu tng ca ng Allah, nh ngun ti sn ca gia nh v ca
b tc, h tiu th Kefir t thu u th v c nh vy duy tr t th h ny
n th h khc. H khng h bit n bnh ung th, bnh lao, bnh d dy..
v h th n trung bnh l 110 tui. Ni Caucasus l vng duy nht trn a
cu m ngi ta t sc kho hon ton la tui ny. T rt sm cc bc s
Nga rt tin tng rng Kefir c li cho sc kho v c kh nng cha
bnh.
Mi n nhng nm u ca th k 20 ht Kefir mi c sn xut
vi s lng nh Moscow . Nguyn liu sn xut Kefir c th l sa d,
sa cu hay sa b. Theo Oberman H v Libudiziz Z (1998) u tin ngi ta
ln men sa thnh Kefir trong cc ti bng da th hoc bn bng g si. n
cui th k 19, Kefir tr thnh sn phm quen thuc ca dn cc nc vng
ng u (Nga, Ucraina, Balan, Czech, Hungari...) v cc nc vng
Scandinavia. Tuy nhin sn xut sn phm Kefir cho mc ch thng mi
m vn gi c cht lng nh sn phm truyn thng l mt iu khng d
dng v theo truyn thng th ngi ta khng s dng nhng vt dng bng
kim loi cho qu trnh ch bin m ch t cc dng c bng g, t st hoc
da th. n 1950, mt phng php sn xut Kefir mi c cng nhn
v cht lng l phng php ln men c khuy trn.
Hin nay c hai loi Kefir, mt loi c v ngt c ln men vi
nc tri cy v ng, mt loi c ln men t sa. H vi sinh vt s dng
trong sn phm Kefir bao gm vi khun lactic v nm men. Chng cng pht
trin cng sinh trn mi trng sa. Do sn phm Kefir c v chua c
trng v thong nh mi nm men.
15

 lun vn ny s nghin cu s ln men kt hp gia hai loi nc

p tri cy v sa, mt loi sn phm khc vi nhng loi sa ln men truyn
thng nh yaourt vi hng v rt mi l, c trng v c li cho sc kho.

Hnh 2: Ht Kefir sau khi c vt ra khi sa

(www.Kleibers.de/.../guido/4a_kefir_tibet.jpg)
2.3.2. Thnh phn ht ging Kefir
2.3.2.1. Vi sinh vt trong ht Kefir
Trong sn xut Kefir, ngi ta s dng t hp ging vi sinh vt di
dng ht Kefir ( Kefir Grains). Cc ht Kefir c mu t trng n vng nht,
hnh dng khng n nh v thng kt thnh chm vi nhau to dng tng
t hoa Chou-fleur vi ng knh trung bnh 0,32 cm. Ht Kefir l phc h
vi sinh vt gn vi nhau bi cht polisacharide. Ging ny bao gm vi khun
lactic (Lactobacilli, Lactococci, Leuconostoc..) v nm men. i khi ta cn
tm thy vi khun A.aceti v A.racens cng vi cc vi sinh vt khc t chc
thnh khi cu vi sinh vt . Tuy vn cha c lm sng t hon ton nhng
t hng nghn nm qua s tiu th chng minh c rng h vi sinh vt
trong Kefir l khng gy bnh m cn c kh nng ngn chn s pht trin
ca vi sinh vt gy bnh nh Salmonella hay Singella.

16

Hnh 3: Hnh dng, kch thc ht Kefir nguyn vn v sau khi

ct i.

(http://user.chairot.net.au/~dna/thumb3-WKG.jpi)

Polisacharide ch yu l nc, vt cht ho tan c bit l

Kefiranofaciens v L. kefir sn sinh ra polisacharide ny. Chng l mt phn
ca ht, nu khng c s hin din ca chng th ht Kefir khng th hnh
thnh. Ngoi t bo vi sinh vt, ht Kefir cn cha protein (chim khong
30% tng cht kh) v Carbohydrate (2550%). Nh vy t mt s thng tin
a ra thnh phn hp thnh ca ht ging Kefir l phc protein
Polisacharide bo. Thnh phn ht ging sy kh ng lnh vi hm m 3,5%
c tm thy bao gm: bo 4,4%, tro: 12,1%, Muco-polisacharide (Kefiran):
45,7%, protein tng s 34,3% gm c: protein khng ho tan 27%, protein
ho tan 1,6% v acid amin t do l 5,6%.
Nhm vi khun lactic lactobacilli chim khong 65-80% tng s vi
sinh vt trong ht Kefir. Chng gm nhng loi a m v a nhit thc hin
qu trnh ln men lactic theo c ch ln men ng hnh ln d hnh. Nhm vi
khun lactic Lactococci chim 20% tng s t bo, Bacilli 69%, Streptococci
11-12%
Ring nm men chim 510% tng s vi sinh vt trong ht gm
nhng loi ln men c ln khng ln men c ng lactose. Cc loi
nm men ln men c ng lactose thng c tm thy ti cc v tr gn
b mt ht Kefir. Ngc li, cc loi nm men khng ln men c ng
lactose li tm thy ti cc v tr su bn trong tm ht

17

Hnh 4: nh chp ht ging Kefir di knh hin vi in t gm vi

khun, nm men, v cc cht gian bo

(Kefir.vilabo.oul.com)
2.3.2.2. Chu k pht trin ca ging Kefir
Kefir l nhng ging gc t nhin, chng c hnh thnh t nhng
mng bao bc mng khng theo mt quy tc no c bao gm hn hp protein,
lipid, polisacharide. Nhng mng bao bc pht trin vi hnh dng khng
nht nh, hnh thnh cc thu phc tp v khng ng u, cc thu ny li
c xu hng tr v nguyn bn to thnh cu trc sinh hc bao gm nhiu
thu con bao quanh mnh. Vi du hiu pht trin c bit nh th chng
hnh thnh nhng ht con, mi tiu thu c kt ni vi nhau phn gia,
xe ra trong khi n c gn vi cc im trung tm ca ht ging m.

18

Bng 6: Cc vi sinh vt c trong ht Kefir (Oberman H v cng s, 1998)

Ging vi sinh vt

Loi
Vi khun

Lactobacilli

Lb. brivis
Lb. cellobiosus
Lb. acidepphilus
Lb. Kefir
Lb. casei ssp. alactosus
Lb. casei ssp. rhamnosus
Lb. helveticus. ssplactis
Lb. delbruevii.ssp.lactic
Lb. paracasei.ssp.paracasei
Lb. casei
Lb. lactis
Lb. plantarum
Lb. delbrueckii. ssp. hulgaricus
Lb. fructivorans
Lb. hilgardii
Lb. kefiranofaciens
Lb. kefirgarnum sp.nov
Lb. parakefir sp.nov

Streptococci

S. thermophilus
S. lactis
S. filant
S. durans

Lactococci

Lc. lactis.ssp.lactis
Lc. lactis.ssp.lactis var diacetylactis
Lc. lactis.ssp.cremoris

Leuconostoc

Leuc. mesesteroides.ssp.dextranicum
Leuc. mesenteroides.ssp.cremoris

Acetobacter

Acetobacters casei
19

Kluyveromyces

Acetobacters rasens
Nm men
K. lactis
K. marxinnus. ssp. bulgaricus
K.morxianus. ssp. marxianus

Sacchromyces

S. lactis
S. cerevisiae
S. florentinus
S. globosus
S. unisporus
S.carlsbergensis
S. ssp. torulopsis holmii

Candida

C. kefir
C. pseudotropicalis
C. tenuis
C. rancens

Torulaspora

T. delbrueckii

(L Vn Vit Mn, 2004 v cc ngun trn internet)

Nh s xut hin m cc ht con tch ra c mu hnh pht trin
ging nh ht m ban u. Mt vi ht Kefir cng tch ra ging vi cu trc
vt l ca no ngi, tuyn ty v cc c quan bn trong. Sau mt thi gian
c th do chn thng hoc nhng tc ng bn ngoi, mt phn thy con
gn vi ht m b tch ra thnh ht t do. Nhng ht con ny li tip tc nhn
ging thnh ht m. Chu k pht trin c lp li vi chu trnh gn ging
nhau (t nhn ging). Trong vi trng hp c bit, c nhng ht khng th
cho ra bt c ht con no trong mt thi gian di m thay vo , chng hnh
thnh nn mt khi ln (khi ht Kefir)
B mt ngoi ca ht bin i t dng phng n khng ng u
gm nhiu th phc tp, c nhng ch li lm ri rc khp b mt. Mt vi
ht c th c nhng vng rng phng, trong khi t m tng t c th c
nhng ht c b mt khng ng u. Nu iu kin thun li, sau mt thi
gian, nhng ht nhn ny thng tr li dng nguyn th, sau hnh thnh
20

cc ht bao quanh mnh, ni m c th nhn ging ln. Thng nhng vng

khng phng, x x thng c s hot ng mnh ca nm men, trong khi
vng phng vi khun li chim u th. Nm men hnh thnh nhng khm nh
nh ra trn b mt, Streptococci th bn vo nhau vi cc vi khun khc ch
khng hnh thnh dng cm
su bn trong ht, Lactobacilli chim u th v c rt t t bo nm
men, chng c gi gn trong dch polisacharide, cc vi khun hnh que v
nm men hnh thnh cc cm ring bit bn ngoi v bn trong ht.
Lb.Kefiranoficients c xem l nguyn nhn hnh thnh polisacharide ha
tan Kefiran. Trong khi L. bacitophilus l nguyn nhn hnh thnh v bc
bn ngoi polisacharide m c th gip ht co gin. Mt s nghin cu cho
rng vi khun c th gy ra s nhn ging ht Kefir v vic nhn ging ca
ht khng xy ra khi vng mt Lb. kefiranoficients - l vi khun sinh ra
Kefiran trung tm ht.
2.3.2.3. Kefiran
C ch phc tp v cu trc gian bo vi sinh vt trong ht Kefir hin
nay cha c gii thch r rng. Ngi ta khm ph c gel ha tan
polisaccharide trong ht kefir l iu duy nht cho tn gi kefiran (KGFC). Ht kefir sy kh bao gm cht gian bo khong 45% l kefiran.
Polisaccharide ny gm hai ng n glucose v galactose vi t l cn i.
Kefiran hnh thnh trung tm ht, vi iu kin k kh thun li cho vic
tng hp kefiran trong s hin din ca ethanol. Mt vi loi Lactobaccilli
khc cng sinh ra polisaccharide nh Lb. brevis, Lb. sp.
Cc loi Lactobaccilli khc nhau c th sn sinh ra dng gel
polisaccharide gn ging nhau tc khc nhau. y l mt phn trong c
ch phc tp ca ht kefir. C th do nhng khuynh hng khc nhau ny m
Lactobaccilli sn sinh cc phn trung tm ht.
Mt th nghim trn chut pht hin tnh khng ung bu ca
Kefiran. Trong th nghim ny kefiran c cung cp t ng ming ca
chut v kt qu cho thy kch thc khi u gim i r.

21

2.4. Mt s loi vi khun lactic quan trng

Streptococcus lactic: vi khun ny pht trin tt trong sa v mt s
mi trng pha ch t sa, trong khi li pht trin km trong mi trng
nc tht pepton. y l loi vi khun hiu kh tu tin nn c th pht trin
su trong thch v cho khun lc hnh cy c nhnh. c im sinh ho quan
trng l ln men glucose, lactose, galactose, maltose, dextrin, khng ln men
saccharose. V vy Streptococcus lactic ng vai tr quan trng trong vic
ch bin sa chua. Pht trin tt nhit 30350C, nhit ny vi khun
gy ng t sa sau 1012 gi, acid gii hn do Streptococcus lactic to
nn thng dao ng trong khong 110-1200T, mc d c nhng chng yu
ch to khong 90-1000T . Sa c ln men chua bi Streptococcus lactic
lun lun c hng v c trng ca sn phm sa chua. nhit ti u
Streptococcus lactic pht trin trong sa c th t n s lng ti a l
1,22 t t bo/ml sau 1012 gi. Thi gian ny tng ng vi thi gian ln
men chua sa n 600T. acid sa tng ln rt nhanh trong vi gi u, sau
gim dn v ngng hn khi t n gn 1200T . ng biu th acid trong
sa ln men khng c hng i xung v sau khi t cc i chua c
gi nguyn theo thi gian m khng gim i
Streptococcus cremoris: loi lin cu khun ny thng thy trong
sa di dng chui di hoc hin din di dng song cu khun, pht trin
tt 20250C. Cc iu kin nui cy khc vi ging S.lactic. Tuy nhin,
nh hng ca chng i vi sa hi khc, chng thng lm ng sa
nhng chng cng c th lm cho sa b nht. Mt s chng loi ny pht
trin trong sa cho mi c bit d chu c ng dng trong ch bin b.
Cng nh S.lactic, S. cremoris ln men lactose thnh acid lactic nhng khng
ln men saccharose, maltose, dextrin. Streptococcus cremoris lm cho sa c
chua thp hn (1101150T) to nn sn phm c v ngon thng c
dng trong sn xut b chua.
Streptococcus thermophillus v Streptococcus bovis y l hai vi
khun thuc nhm Viridams Streptococci chng khng pht trin 100C,
pht trin tt 40450C khi ln men sa to c khi ng, khng pht
22

trin khi c s hin din ca 0,1% xanh methylen, 6,5%NaCl, pH=9,6,

arginin, pepton, khng to thnh amoniac. Streptococcus thermophillus l vi
sinh vt a nhit ging nh tn chng, nhit thch hp khong 40450C v
b tiu dit nhit 530C. Khi lm mi trng nui cy t sa thanh trng
v 320C s lng ln khun lc ca Streptococcus thermophillus xut
hin. Streptococcus thermophillus l mt vi sinh vt quan trng trong sn
xut yaourt, phomat, n b ngn cn s hot ng bi 0,01 mg penicillin hay
5 mg streptomycin/ml. Streptococcus bovis c tm thy trong sa b v c
th xm nhp vo sa t ngun ny hay ngun khc, n sng st trong sa
thanh trng, c th tch chng t sa thanh trng hay mt s loi phomat
Cc trc khun lactic: trc khun lactic pht trin rng ri trong thin
nhin, chng lun lun c mt trong sa v cc sn phm sa chu c
acid cao, pht trin phm vi nhit rng trong mi trng c hoc khng
c khng kh. Trc khun lactic ng vai tr rt quan trng trong ch bin
sa chua, qu trnh lm fomat.
Trc khun lactic cng chia thnh nhm in hnh v nhm khng
in hnh tu thuc vo kh nng to thnh sn phm ph. Nhm trc khun
lactic gm cc trc khun a nhit, trc khun xp chui cn nhit trung
bnh (a m), Bacterium thuc nhm trc khun khng in hnh.
Nh nhiu loi enzim thch hp nn cc vi khun lactic in hnh c
kh nng phn gii cc ng n (glucose, galactose, levulose...) thnh acid
lactic. Cc loi khc nhau c th tch t lng acid khc nhau:
Lactobacterium bulgaricum tch t n 3,5%, Thermobacter, Ribirium cerea
l 2,2%, Lactobacterium plantarum l 1%.
Cc trc khun lactic a nhit pht trin tt mi trng acid yu
(pH=6,5), tuy nhin c loi pht trin pH=5,4 nh Lactobacillus
bulgaricus, cng c loi pht trin tt pH =3,8 trong khi cc trc khun xp
chui khng th pht trin c, nhit ti u l 40 450C, y l vi khun
to c acid rt cao 3003500T. Lactobacterium helveticum (trc khun
phomat) pht trin 22-510C, lm cho sa chua ti 2003000T,
Lactobacterium bulgarium pht trin 22530C to acid trong sa
23

2003000T, gii hn l 2002500T. Lactobacterium lactic pht trin

22500C acid gii hn l 1101800T
Betabacterium trn mi trng thch to nhng khun lc ging nh
khun lc ca trc khun lactic u nhit. Khi pht trin trong sa vi khun
ny cho t acid, nu cho dch t phn ca nm men vo mi trng, vi khun
ny pht trin mnh hn ln, ng sa b ln men bi vi khun ny khng
ch to thnh acid lactic m cn to nhiu acid d bay hi. Trong sa thng
c hai loi chnh l Betabacterium causasium v Betabacterium breve.
Leuconostoc: l nhm gm nhng vi khun ln men lactic khng in
hnh. Chng c dng hnh cu nhng trong mi trng acid chng nhn hai
u v di ra sinh ra lng acid c hn v th khng lm ng sa. Tri li
chng hnh thnh t ng, acetyl metyl carbonyl hoc acetoin lm cho b
thm. Loi vi khun in hnh ca ging ny l Leuconostoc citrovorium
c ng dng trong sn xut b.
Bng 7: Gi tr nhit v pH ti u cho s sinh trng ca mt s
loi vi khun lactic
Loi vi sinh vt

Topt, (0C)

pHopt

Lactococcus lactis

29 34

6,06,5

Lactococcus cremoris

2832

6,06,5

Lactococcus diacetylactis

3034

6,06,5

Streptococcus thermophilus

4042

6,06,5

Lactobacillus bulgaricus

4346

5,56,0

Lactobacillus helveticus

4346

5,56,0

Lactobacillus casei

3037

Lactobacillus kefir

30

Lactobacillus acidophilus

37

5,56,0

Lauconotoc lactis

2027

5,56,0

Lauconotoc cremoris

2530

Bifidobacterium bifidum
(L Vn Vit Mn, 2004)

3741

24

2.5. Dinh dng v nhng li ch v sc kho ca Kefir

Bn cnh nhng vi khun c li v nm men, Kefir cn cha nhiu
khong cht v nhng acid amin cn thit gip cha bnh v duy tr cc chc
nng cho c th. Cc protein hon chnh trong Kefir c tiu ho hon ton,
v th c th hp thu mt cch d dng. Tryptophan l mt trong nhng acid
amin cn thit rt phong ph trong Kefir, c tc dng xoa du h thng thn
kinh. Kefir rt giu Ca v Mg, l nhng cht quan trng cho mt h thn kinh
kho mnh, nu dng Kefir thng xuyn s c tc dng tt cho h thn kinh.
Kefir cung cp mt lng ln phospho, y l khong cht cn thit
th hai trong c th con ngi, n gip s dng carbohydrat, cht bo,
protein gip t bo pht trin tt, duy tr v cn bng nng lng.
Kefir rt giu vitamin B12, B1 v vitamin K. y l mt ngun
Biotin tuyt vi gip c th hp thu nhng loi vitamin khc nh acid folic,
acid pantothenic v B12.
Nu dng Kefir mt cch thng xuyn s c nhiu li ch rt ln.
Mt s thng tin cho rng nh n m ngi ta tr c cc bnh ri lon
ng tiu ha, bnh au tht d dy, vim rut mn tnh v nhng bnh v
gan, mt, thn, bng quang. Kefir l mt mn n b dng. N cha nhiu
cht cn thit nh: ng sa, khong cht, vitamin, bo. V chua v men ca
Kefir gip d dng tiu ha nhng thc n khc. Hn na, Kefir cha mt
lng khng l nh khun i khng vi nhng vi trng gy bnh r
rng cu to.
2.6. Phng php ch bin v bo qun ging Kefir
Hin nay c rt nhiu thng tin khc nhau cho vic chm sc v bo
qun ging kefir. Cch n gin nht l lm kh chng bng khng kh ri
gi trong giy v gi ni kh mt, nhng ht ny vn c th hot ng tt sau
mt hay nhiu nm. Sau ngm chng vo nc, lc sch v th vo mt
tch sa yn trong vi ngy, chng s hot ng tr li.
Hu ht cc phng php u ngh nn ra ging trc khi s
dng, nhng mt s khc li khng cho php, h cho rng h vi sinh vt c
li xung quanh con ging s b xo trn hoc b tiu it hon ton trong
25

nc c chlorine hay flourine v ng ra ging ngoi tr mc ch lm kh

hay mun ngng ln men trong thi gian ngn. Ging Kefir do dai hn mi
ngi ngh, c th t chng trong sa ti v tr trong t lnh 40C khi bn
khng mun n ln men. Tt nht nn thay sa mi tun gi ging v nui
chng lun hot ng.
Ngoi ra, c mt cch tr ging khc l t n trong t ng mt
thi gian di m khng c vn g n vic ti kch hot ging.
Kefir s c cht lng tt trong khong 14 ngy nu tr 4 0C. Theo
phng php ch bin hin nay ngi ta c th thm cng on chn bng
cch sau khi cho ln men nhit phng, lm lnh xung 14160C
khong 12 n 14 gi. Lc ny tc trao i cht ca vi khun v nm men
b chm li. Khi sn phm t n chua yu cu, a vo bo qun lnh
di 60C v s dng 12 tun.

Hnh 5 Ht Kefir v bo qun ht Kefir

2.7. Qui trnh ch bin
2.7.1. Quy trnh sn xut men ging Kefir
Sa ti tit trng

Ht Kefir (5%)

Cy men
Ln men (pH = 4,5)

Ht Kefir

Lc th
Men ging Kefir
26

2.7.2. Gii thch qui trnh sn xut men ging

- Mi trng chun b ging: Sa ti, sa gy hoc sa hon
nguyn. Hm lng cht kh trong mi trng khong 1112%. Sa c
thanh trng 90950C trong thi gian 3045 pht (thi gian thanh trng ko
di nhm v hot enzim v c ch n mc ti thiu s c mt ca vi sinh vt
l trong mi trng gip cho ging pht trin tt v khng b tp nhim),
sau a v 22240C chun b cy ging. y s dng sa ti tit
trng ca Vinamilk .
- Cy ging : s dng ht Kefir vi lng ban u 5% theo khi lng,
qu trnh nhn ging cng c thc hin nhit phng (23250C) . Do
ht Kefir c kch thc ln nn chng thng b chm xung di y nn
cn phi khuy trn mi trng trong thi gian 1015 pht sau mi 25 gi .
Qu trnh nhn ging kt thc khi pH mi trng gim xung cn 4,5.
- Lc: khi t pH yu cu, canh trng c lc. Ht kefir c x l
bng cch ra trong nc v khun nhit thp (610 0C) loi b tp
cht bm trn b mt ht (c th s dng sa gy v trng ra ht, Ht
Kefir qua ra sch v bo qun trong nc v khun hoc dung dch mui
NaCl 0,9%. Khi cn nhn ging cho m tip theo, s dng tip ht Kefir trn
nhn ging
- Dch thu c sau qu trnh lc th cha cc vi khun lactic v
nm men c th s dng cy ging vo mi trng sa nguyn liu sn
xut Kefir. Qu trnh sn xut ging cng c thc hin 25300C thi
gian nui trung bnh l 20 gi (cn kim tra gi tr pH ca canh trng l 4,5
xc nh thi im kt thc qu trnh nui).

27

2.7.3.Qui trnh ch bin Kefir

Sa ti
Phi ch
Men ging Kefir

Cy ging
Ln men
Phi ch (iu v)
V bao b
Bo qun (46oC)

2.7.4. Gii thch qui trnh sn xut Kefir

- Nguyn liu: Sa c cht lng cao, khng cha khng sinh v t
cc mc ch tiu v vi sinh. Hm lng cht bo c th thay i tu th hiu
ngi tiu dng, sn phm Kefir thng c hm lng cht bo t 2,53,5%.
Trong cc th nghim ny, s dng nguyn liu l sa ti tit trng ca
Vinamilk.
- Phi ch: sa nguyn liu c b sung thm ng lactose v dch
du nhm to iu kin ti u cho vi khun lactic pht trin v to hng v
a dng cho sn phm
- Cy ging: Ging Kefir c chun b theo qui trnh sn xut men
ging (mc 2.7.1)
- Ln men: trong qu trnh ln men Kefir, vi khun lactic s chuyn
ng lactose thnh acid lactic, mt s loi nm men s dng ng lactose
s chuyn ho lactose thnh ethanol v kh CO2. Trong dch ln men cha
hng trm sn phm ph t hai qu trnh ln men lactic v ethanol ni trn.
Chng ng vai tr quan trng trong vic hnh thnh nn hng v ca sn
28

phm, ng ch nht l cc acid hu c nh acid propiomic, acid formic,

acid succinic, cc hp cht bay hi thuc nhm aldehyde (aldehyde acetic,
diacetyl) v ru cao phn t, nhit ln men 25300C
- iu v: Sn phm sau ln men s c nht tng i cao nn cn
b sung thm nc v ng saccharose sn phm t cu trc v hng
v mong mun
- V bao b: Thc hin trong iu kin v trng hn ch cc vi
sinh vt t mi trng xung quanh nhim vo sn phm
- Bo qun: sn phm hon thnh c bo qun 460C. Trong qu
trnh bo qun h vi sinh vt Kefir vn tip tc trao i cht vi mi trng
v lm bin i dn cc ch tiu ho l ( chua, hm lng ethanol) v ch
tiu cm quan (mi v...) ca sn phm.

29

Chng 3

PHNG TIN V PHNG PHP NGHIN CU

3.1.Phng tin
3.1.1. a im nghin cu
Qu trnh tin hnh th nghim, thu thp v x l s liu ti phng th
nghim B mn Cng Ngh Thc Phm, Khoa Nng Nghip-Ti Nguyn
Thin Nhin, Trng i Hc An Giang.
3.1.2. Thi gian nghin cu
Thi gian thc hin th nghim t thng 3/2005 n thng 5/2005.
3.1.3. Nguyn liu
- Sa ti titt trng ca Vinamilk
- Ging Kefir
- Du Ty
- ng Lactose
- ng RE
3.1.4. Dng c v thit b
- T cy, t
- Cn phn tch, cn in t
- Thit b chng ct
- T lnh
- T sy
- Mt s dng c thng thng phng th nghim
3.1.5. Ha cht
- Ha cht chun acid: NaOH 0,1N
- Ha cht xc nh lng cn: HNO3 m c, KI 10%, K2Cr2 O7 ,
Na2S2O3 0,1N
- Mi trng nui vi sinh vt: Fluid lactose Medium (vi khun)
Potato dextrose agar (nm men)

30

3.2. Ni dung b tr th nghim

3.2.1 Th nghim 1: Kho st nh hng ca thnh phn nguyn liu n
qu trnh ln men v cht lng sn phm
3.2.1.1. Mc ch: Tm cng thc phi ch nguyn liu thch hp qu
trnh ln men t hiu qu cao v sn phm c cht lng tt.
3.2.1.2. S b tr th nghim
Sa ti tit trng
Phi ch
L1
F1

F2

Men ging Kefir

L2
F3

F1

F2

L3
F3 F1

F2

F3

Cy ging (4%)
Ln men (28-35 0C, 950T)
Phi ch
Rt chai, ng np

Bo qun (46oC)
Th nghim tin hnh hon ton ngu nhin trn hai nhn t L v F vi
hai ln lp li . L l t l ng Lactose b sung; F l t l dch du b sung
L1: 0%

F1: 0%

L2: 5%

F2: 10%

L3: 10%

F3: 20%

31

3.2.1.3. Chun b th nghim

Nguyn liu th nghim l sa ti tit trng khng ng ca
Vinamilk vi cc thnh phn n nh: lactose: 4,6g, bo 3,5g, m 3,3g/100
ml sa
Du ty ra sch, p ly nc, chnh v kh v pH c nh (
Brix =5%, pH=4.0) thanh trng 800C (5 pht)
Cn hm lng ng Lactose b sung theo t l trn. Men ging
Kefir c chun b theo quy trnh:
Sa ti tit trng

Tr trong nc v trng

Cy ging (5%)
Ln men (pH = 4,5)
Lc

Ht kefir

Men ging Kefir ( dng cho th nghim)

Men ging c xc nh tng lng vi khun, nm men bng cch

m s khun lc mc trn mi trng dinh dng thch hp
3.2.1.4. Tin hnh th nghim
Sa ti chia lm 9 mu ( mi mu 100ml), tin hnh phi ch
ng lactose v dch du vi t l trn. Cy men ging t l 4% (v/v) v ln
men nhit phng, acid dng l 950T. Sau tin hnh phi ch vi
dch siro (nng 25%) vi t l 30% . S dng loi ng RE.
3.2.1.5. Cc ch tiu xc nh
acid theo thi gian
cn
Mt s vi khun v nm men
nh gi cm quan theo theo thang im m t (bng 8).

32

Bng 8: Bng im nh gi cm quan sn phm Kefir

im
5

M t
Mi
Sn phm c mi thm c trng ca sa chua, mi thm
du ca du Ty ha hp vi mi ca ru etylic, d chu.

Sn phm c mi thm nh ca sa chua, mi thm du ca

du Ty v thong mi ru etylic, nhng t c trng hn.

Mi thm ca sa chua v du Ty khng th hin r, mi

ru qu nh hoc qu nng, km hi ha.

Sn phm c mi km, khng cn mi thm t nhin ca
sa chua, khng c mi du hoc mi du b bin i,

mi acid acetic qu mnh.

Sn phm c mi l, khng th nhn bit c mi ca sa

v du
Sn phm c mi ca qu thi, mi ca sa h hng, kh
ngi

V
Sn phm hi ha gia v ngt v v chua du ca acid

lactic, v nng nh ca cn v CO2 kh hp dn.

Sn phm c v chua ngt hi ha nhng cn hi cao

hoc hi thp, tng i hp dn.

V chua ngt ca sn phm km hi ha, hi chua hoc hi

ngt, cn qu nhiu hoc qu t, khng hp dn lm.

Sn phm qu chua hoc khng chua, v ngt km, khng ha

hp, khng pht hin cn hoc cn qu mnh, hi ng.

Sn phm c v l, nht nho.
V rt kh chp nhn, ng cht, biu hin ca h hng.
Hnh thi
Sn phm ng nht, khng phn lp, nht va phi

Sn phm tng i ng nht, t ln cn

Sn phm c du hiu tch nc, hoc nht hi cao.

1
0

33

Sn phm b phn lp (lp nc bn trn, dch sa bn di

ng nht) hoc nht qu cao.

Sn phm b phn 2 lp r rt, dch sa bn di khng

ng nht, (c ln cn ln)
Sn phm b phn lm nhiu lp

3.2.2. Th nghim 2: Kho st nh hng ca t l men ging n qu

trnh ln men v cht lng sn phm
3.2.2.1 Mc ch: Xc nh t l men ging thch hp qu trnh ln men
t hiu qu cao v sn phm t cht lng tt
3.2.2.2 . S b tr th nghim
Sa ti
Phi ch (L:5%, F:10%)
Men ging Kefir

Cy men
K1

K2

K3

K4

Ln men (950T)
Phi ch
Rt chai ng np
Bo qun (46oC)
Th nghim kho st nh hng ca nhn t K vi hai ln lp li. K
l t l men ging Kefir (%)
K1: 2%
K2: 4%
K3: 6%
K4: 8%
34

3.2.2.3. Chun b th nghim:

Qu trnh chun b men ging, nc p du, ng lactose ging th
nghim 1
2.2.2.4. Tin hnh th nghim
Th nghim tin hnh vi thnh phn nguyn liu b sung gm
lactose 5%, nc p du: 10%. Ln men n acid dng 950T nhit
phng. Cy men ging theo t l kho st.
2.2.2.5. Ch tiu xc nh
acid theo thi gian
cn
Vi khun, nm men
nh gi cm quan theo bng 8.
2.2.3. Th nghim 3: Kho st nh hng ca acid dng n thi gian
ln men v cht lng sn phm
3.2.3.1. Mc ch: Tm acid dng thch hp cho thi gian ln men tt v
sn phm t cht lng cao.

3.2.3.2 . S b tr th nghim
Sa ti
Phi ch (L:5%, F:10%)

35

Men ging Kefir

Cy ging (6%)
Ln men
A1

A2

A3

A4

Phi ch
Rt chai ng np
Bo qun (46oC)
Th nghim b tr hai ln lp li vi nhn t A l acid dng ca
sn phm
A1: 850T
A2: 950T
A3: 1050T
A4: 1150T
3.2.3.3. Chun b th nghim
cc bc chun b nh th nghim 1
3.2.3.4. Tin hnh th nghim
Sa ti chia lm 4 mu v phi ch vi t l lactose 5%, dch du
10%. Sau cy men ging Kefir vi t l 6% (v/v) v tin hnh ln men
nhit phng, theo di s bin i acid theo thi gian v cho kt thc ln
men 4 acid dng nh trn, thnh phm c phi ch v bo qun lnh
46oC.
3.2.3.5. Ch tiu nh gi
Thi gian ln men
cn
Mt s nm men v vi khun
nh gi cm quan theo bng 8.
36

3.2.4. Th nghim 4: Kho st t l phi ch thch hp cho thnh phm

3.2.4.1. Mc ch: Tm cng thc phi ch thch hp nng cao tnh
thng mi v cht lng sn phm.
3.2.4.2. S b tr th nghim
Sa ti
Lactose 5%
Men ging Kefir

Phi ch

Dch du 10%

Cy ging (6%)
Ln men (1050T)
Phi ch

W1
S1

S2

W2
S3

S1

W3

S2

S3

S1

S2

S3

V bao b
Bo qun (46oC)
Th nghim b tr 2 ln lp li trn 2 nhn t W v S. Vi W l t l siro phi
ch; S l nng dch Siro
W1: 20%

S1: 20%

W2: 30%

S2: 25%

W3: 40%

S3: 30 %

3.2.4.3. Chun b th nghim

Cc bc chun b nh th nghim trn, chun b dch siro vi cc
nng xc nh bng cch cho ng RE vo nc vi cc t l 20%, 25%,
30%, un nh ha tan ht ng v thanh trng dch siro.
3.2.4.4. Tin hnh th nghim
37

Sa ti chia lm 9 mu phi ch 5% ng lactose, 10% dch qu,

cy ging vi t l 6% v cho ln men n acid dng 105 0T. Kt thc ln
men, sn phm c phi ch vi dch siro theo t l kho st
2.2.4.5. Ch tiu xc nh
Sn phm c nh gi cht lng bng phng php cm quan
theo thang im m t (bng 8)
3.2.5. Th nghim 5: Kho st kh nng bo qun thnh phm
3.2.5.1. Mc ch: Theo di v chn thi gian bo qun thch hp cho thnh
phm.
3.2.5.2. Tin hnh th nghim:
Sn phm c bo qun trong chai nha ng np kn nhit
4-60C, theo di s thay i cc ch tiu acid, cn v cht lng sn
phm theo thi gian xc nh thi gian bo qun thch hp.
3.3. Phng php phn tch v x l s liu
3.3.1. Phng php phn tch
- acid: Phng php xc nh chua ca sn phm (ph chng 1)
- cn: Phng php xc nh cn ( ph chng 1)
- Vi sinh vt: Phng php xc nh hm lng vi sinh vt(ph chng
1)
3.3.2. x l s liu
S liu c x l thng k bng chng trnh Statgraphic 3.0 v
Minitab

38

Hnh 6 Nguyn liu dng cho ch bin sa Kefir

39

Chng 4 KT QU V THO LUN

4.1. nh hng ca thnh phn nguyn liu n qu trnh ln men v

cht lng sn phm.
kho st nh hng ca thnh phn nguyn liu n kh nng ln
men v cht lng sn phm, th nghim tin hnh kho st hm lng
ng lactose v dch du b sung theo cc t l: Lactose 0%, 5%, 10%, Dch
du: 0%,10%, 20%. Vi t l men ging c nh 4% (theo th tch). Kt qu
xc nh vi sinh vt trong men ging gm: vi khun: 3,18*1014 (cfu)/ml, nm
men: 9,60*1011 (cfu)/ml. Hm lng lactose c sn trong nguyn liu l
4,6g/100ml, dch du c pH = 4,0, Brix = 5; acid dng l 950T. Kt qu
thng k cn, vi khun, nm men v thi gian ln men c cho trong
bng 9
Bng 9: nh hng ca hm lng ng lactose v nc p du n
thi gian ln men, cn v mt s vi sinh vt
Thnh
phn

Hm lng

Thi gian

cn

Vi khun
14

(A.1014 cfu/ml)

(%)

(gi)

(g/l)

17,00

0,39a

2,2a

7,4a

16,50

0,45a

2,5a

8,5b

Dch

10
0

14,50
17,00

0,46a
0,21a

3,7b
2,3a

9,3c
7,8a

du

10

16,00

0,32b

2,9b

8,3b

(F)

20

15,50

0,77c
F = 1,20

3,1b
F = 488,93

9,1c
F = 211,00

P = 0,33

P=0,00

P = 0,00

F = 64,57

F=122,07

F = 96,75

P = 0,00

P=0.00

P = 0,00

Lactose
(L)

Lactose
Dch du

(A.10 cfu/ml)

Nm men

(Cc ch s c cng k hiu khng c s khc bit mc ngha 95%)

40

Hnh 7: th biu din s tng quan gia acid theo hm lng

ng lactose v dch du
Theo bng 9 v hnh 7 cho thy, hm lng ng lactose v t l
dch du nh hng n acid ca mi trng ln men, hm lng ca cc
thnh phn ny cng tng th cng c nhiu c cht cho vi sinh vt s dng.
Khi b sung lactose, tc l b sung c cht chnh cho nhm vi khun
lactic hot ng nn trong cng thi gian ln men hm lng lactose cao,
lng acid sn sinh vo mi trng cng nhiu do vi khun lactic hot ng
mnh m. Ngoi ra, khi dch qu c b sung s lm gim pH mi trng
(pH= 5,56), to pH ban u ti u cho s pht trin ca nhm vi khun
lactic, gip vi khun thch nghi v pht trin tt hn. Khi vi khun bt u
pht trin tt s cung cp acid cho mi trng n 110-120oT hoc cao
hn .
Khi hm lng lactose b sung thp (<5%), t l dch qu cng
nhiu, lng acid sinh ra thp hn so vi mu t hoc khng b sung dch qu
trong cng thi gian ln men, do nm men c b sung nhiu c cht nn
pht trin mnh m v c s cnh tranh vi vi khun, vi khun khng thch
nghi tt nn lng acid sinh ra khng cao, nhng khi hm lng lactose b
sung trn 5%, vi khun chim u th v lng acid sinh nhiu hn.

41

-0.0019*x^2+0.0017*y^2-0.00023*x*y+0.0148*x-0.00384*y+0.21

Alcohol (g/l)

1
0,8
0,6
0,4
0,2
0

4
Lactose (%)

10

0 4

20
16
8 12
Dich qua (%)

Hnh 8 th biu din s tng quan gia cn theo hm lng

ng lactose v dch du
Qua hnh 8 nhn thy, t l dch du b sung c nh hng ln n
cn ca sn phm, tuy nhin hm lng lactose li khng nh hng
nhiu, khi b sung ng lactose, lng cn sinh ra c thay i nhng khng
c ngha v mt thng k. Trong khi , dch du li c tc ng r nt, do
trong men ging kefir c cha tng i mt lng ln t bo nm men
(chim 5-10% tng s vi sinh vt trong ht kefir), trong ch c mt s t s
dng c ng lactose, cn c cht chnh cho hu ht t bo nm men l
fructose, glucose. Do vy, fructose trong dch qu l nguyn nhn chnh lm
cho lng cn trong sn phm tng vt, ng thi sinh CO2 v mt s cht
sinh hng to mi cho sn phm .
Theo bng 9 v hnh 9, mt s nm men b nh hng nhiu bi c
hai nhn t ng lactose v dch du, qua cc nghin cu v h vi sinh vt,
trong men kefir c cha nhiu loi nm men, trong c mt s loi s dng
c ng lactose, do ng lactose cng l nguyn nhn nh hng n
sinh khi ca nm men.

42

-0.04*x^2+0.015*y^2+2.33*x+0.35*y+68.33

108
Nam men (*10^10)

98
88
78
68

4
Lactose (%)

10

12 16

20

Dich qua (%)

Hnh 9 th biu din s tng quan gia mt s nm men theo

ng lactose v dch du
Nh vy, khi hm lng ng lactose v dch du cng cao, cng
c nhiu c cht cho nm men s dng, hot ng v pht trin, lm cho mt
s nm men tng cao v sinh ra mt lng cn tng i v CO 2 to cho sn
phm c v nng v mi thm mnh m.

Vi khuan (*10^12 CFU/ml)

187,278 + 1,89333*x^2 - 0,181667*y^2 - 6,1*x + 6,46667*y + 0,19*x*y

420
380
340
300
260
220
180

4
Lactose (%)

10

0 4

20
12 16

Dich qua (%)

Hnh 10 S tng quan gia mt s vi khun theo hm lng lactose v

dch du

43

Hnh 10 cho thy s nh hng mnh m ca dch du v ng

lactose n mt s vi khun. Trong men Kefir, nhm vi khun lactic chim
u th, chng s dng c cht chnh l ng lactose, glucose v galactose
nn khi lng lactose cng cao th mt s vi khun cng cao v tc pht
trin cng nhanh hn.
Vi dch du cng vy, khi fructose b phn ct thnh cc glucose s
cung cp thm c cht cho vi khun hot ng v pht trin, do vy mt s
ca chng cng tng nhanh khi hm lng dch du tng.
Bng 10a: Kt qu nh gi cm quan mi v sn phm
(tng nhn t)
Thnh phn

Hm lng (%)
0

Mi
3,40b

V
3,36b

Lactose

4,03a

4,03a

10
0

3,70ab
3,33b

3,70a
3,83a

10

4,03a

3,70a

20

3,76a
F =6,81

3,57a
F = 10,42

P =0,00

P =0,00

F = 8,47

F = 1,67

P = 0,00

P = 0,19

Dch qu
Lactose
Dch du

Theo kt qu bng 10a, hm lng lactose b sung c nh hng n

v ca sn phm, mi v gia mu c b sung lactose v khng b sung
lactose c s khc bit ngha, nhng gia mu b sung 5% v 10% latose
th mi v li khng khc bit, da vo s im trung bnh v yu t kinh t,
mu b sung 5% lactose c xem l hiu qu nht.
Nng dch du b sung li khng nh hng nhiu n v, v sn
phm khng c s khc bit ngha nhng s khc bit v mi gia mu c
v khng c b sung dch du li rt r do dch du c mi thm kh mnh v
li l c cht chnh cho nm men s dng, pht trin v sinh hng cho sn
phm. Tuy nhin, gia mu b sung 10% v 20% dch du th s khc bit v
44

mi li khng c ngha thng k nn chn mu b sung 10% dch du l ti

u hn
Bng 10b: Kt qu nh gi cm quan mi v sn phm
(tng tc 2 nhn t)
Lactose
0

Dch du
0

Mi
3.20ab

V
3.70ab

10

3.60ab

3.00b

0
5

20
0

3.40ab
3.60ab

3.40ab
4.00a

10

4.50a

4.30a

5
10

20
0

4.00ab
3.20b

3.80ab
3.80ab

10

10

4.00ab

3.80ab

3.90ab
3.50ab
F=0,67
F=2,55
P=0,617
P=0,04
Nh vy, kt hp kt qu nh gi cm quan t bng 10a v 10b,
10

20

hm lng ng lactose 5% v dch du 10% c chn b sung vo

nguyn liu.
4.2. nh hng ca t l men ging n thi gian ln men v cht lng
sn phm
kho st nh hng ca t l men ging n cht lng sn
phm, th nghim c b tr 4 t l men: 2%, 4%, 6%, 8%. Sa ti
nguyn liu c b sung 5% ng lactose v 10% dch qu v c cy
men ging vi 4 t l kho st. Acid dng l 950T. Cc ch tiu xc nh c
cho trong bng 11

Bng 11: nh hng ca t l men n cn, nm men, vi khun v

thi gian ln men
45

T l men

cn

Thi gian

Nm men

Vi khun

ging (%)
2

(g/l)
0,05c

(gi)
20,00

(A.1011 cfu/ml)
5,2

(A.1014 cfu/ml)
2,1

0,20b

17,50

6,6

2,8

0,34a

14,00

7,2

3,5

0,66a

13,00

8,1

4,2

F = 337,54
P = 0,00
Theo hnh 11 cho thy, khi lng men ging cy vo cng nhiu,
lng acid v lng cn cng tng. Tuy nhin, khi t l men cao (>6%) th tc
tng acid chm hn, do khi mt s vi sinh vt cao xy ra hin tng cnh
tranh sinh hc lm cho qu trnh pht trin ca vi sinh vt khng c thun
li. V th, tc sinh acid b chm li.
Tc sinh cn chm hn khi b sung t l men trn 8% v khi
lng men cao th mt s vi khun cao, trong c s hin din ca nhm vi
khun acetic nn c s chuyn ha cn thnh acid acetic lm cho sn phm
c v chua gt v mi khng hp dn.
i vi sn phm Kefir i hi lng cn khng qu cao cng khng
qu thp, v chua du v mi hng mnh m, v vy t l men ging nn
chn sao cho ha hp c cc ch tiu ny.

46

0.8

120

0.7

100

0.6

o con (g/l)

0.4

60

0.3

40

o acid ( do T)

80

0.5

o con (g/l)
o acid (do T)

0.2
20

0.1
0

0
2

10

Ti le men giong (%)

Hnh 11: S tng quan gia acid v cn theo t l men ging

Acid (oT)

24,0861 - 0,0845823*y^2 -0,449219*x^2 + 3,69854*y + 3,90608*x + 0,359325*y*x

150
120
90
60
30
0

4
Ty le men (%)

10

16 20
12
8
0 4
Thoi gian len men (gio)

Hnh 12: S tng quan gia acid v thi gian ln men theo t l
men ging

47

Hnh 12 cho thy, thi gian ln men v tng acid ph thuc nhiu
vo t l men b sung. Khi lng men qu thp (<4%) th thi gian t
acid yu cu kh di, khi qu trnh ln men di d xy ra hin tng tp
nhim, lm nh hng n cht lng sn phm v mt nhiu thi gian cho
sn xut. Khi t l men cao (>8%) s rt ngn c thi gian ln men nhng
cc vi khun sinh hng li khng thi gian sinh mi hp dn cho sn
phm, lm cho hng v ca Kefir km c trng hn.
Bng 12: Kt qu cm quan mi v sn phm
T l men (%)

Mi

3,40 a

2,75b

3,60 a

2,95b

3,45 a

3,70a

3,35 a

3,05b

F = 4,87

F=0,48

P=0,00

P=0,69

T kt qu tho lun bng 12, t l men 6% l thch hp nht cho

qu trnh ln men, m bo c cht lng sn phm v tit kim c thi

100
90
80
70
60
50
40
30
20
10
0

600
500
400
300
200
100
0
2

Vi khuan* 10^12 (CFU/ml)

Nam men*10^10 (CFU/ml)

gian.

Nam men*10^10 (CFU/ml)

Vi khuan* 10^12 (CFU/ml)

10

Ti le men giong (%)

Hnh 13: S tng quan gia mt s nm men v vi khun theo

t l men ging
48

Hnh 13 th hin mt s nm men v vi khun tng mt cch u n

theo mc tng ca t l ging, ngha l khi t 95 0T, lng c cht trong
mi trng vn cn cung cp cho nm men v vi khun hot ng nn cha
thy c s suy gim mt s, do vy cn c mt ch bo qun thch hp sau
khi kt thc qu trnh ln men c ch s pht trin ca chng.
Qua cc hnh 11, 12, 13 cho thy, tc sn sinh cc cht vo mi
trng khng u n nh mc tng ca mt s vi sinh vt. V ln men l
mt qu trnh phc tp, ch mt thay i nh trong iu kin mi trng nh
pH, nhit , t l men ging.th qu trnh sn sinh sn phm vo mi
trng din ra theo nhiu chiu hng khc nhau, c khi chng s dng c
cht ch tng sinh khi m khng sinh sn phm vo mi trng, nht l
khi ln men trong iu kin hiu kh.
4.3. nh hng ca acid dng n thi gian ln men v cht lng
sn phm.
kho st nh hng ca acid dng, th nghim c b tr cho qu
trnh ln men kt thc 4 acid dng khc nhau: 85 0T, 950T, 1050T, 1150T.
Sa nguyn liu c phi ch vi 5% ng lactose v 10% dch qu, t l
men ging s dng c nh 6% theo th tch.

0.6
0.5

15

0.4

Do con ( g/l)

Thoi gian len men (gio)

20

10

0.3
0.2

Thoi gian (gio)

Do con (g/l)

0.1

0
85

95

105

115

125

Do acid dung (do T)

Hnh 14: S tng quan gia thi gian ln men v cn theo

acid dng
49

Hnh 14 cho thy, acid tng mt cch tng i u n theo thi

gian, cch khong 2 gi th acid tng thm 100T. Tuy nhin, khi t n
acid cao (>1100T), tc tng acid chm dn v thi gian ko di hn. Do
acid tng cao lm cho pH mi trng xung, c ch tr li s hot ng ca
vi khun lm cho qu trnh sinh acid chm dn, nu qu trnh ln men vn
tip tc th n mt lc no acid ca mi trng s c ch ton b s pht
trin ca vi sinh vt.
Hnh 14 cng th hin mc tng ca hm lng cn theo acid
dng, acid dng t 95-1150 T, tc sinh cn nhanh hn do gii hn
acid ny s to pH mi trng thun li cho s pht trin ca nm men nn
chng sinh cn rt nhanh. Nhng khi t n acid >115 0T th qu trnh
sinh cn b gim hn li. iu ny c th do mt s vi khun tng cao nn c
hin tng cnh tranh sinh hc gy nh hng n s pht trin ca nm
men. Ngoi ra, c th do lng c cht trong mi trng gim nn qu trnh
ln men sinh cn chm li. Bn cnh , c s chuyn ha ca cn thnh acid
acetic do s hin din ca nhm vi khun acetic, v vy qu trnh ln men vn
tip tc xy ra n acid cao, sinh nhiu acid acetic gy v chua gt cho sn
phm. ng thi, khi mt s nm men cao lm cho sn phm c v hi ng
ca xc men.
Hn na, khi acid cao, cc mixen cng c khuynh hng kt hp
cc khi ng li vi nhau, dch nc - whey - ng d b tch ra, lc bn
gel ca sn phm gim, rt d lm cho sn phm b phn lp. Tuy Kefir l sn
phm c nht kh cao nhng t tnh thng mi v to mi v thch
hp th cn c thm cng on phi ch vi dch siro sau khi qu trnh ln
men kt thc. Do vy, vic chn la acid dng thch hp va m bo
cho hnh thi sn phm c n nh trong qu rnh bo qun, va to cho
sn phm c v chua ngt hi ha l iu rt quan trng.
Qua kt qu kho st v nh gi cm quan cho cc ch tiu, acid
dng 1050T c chn kt thc qu trnh ln men v mi v hnh thi gia
cc mu khng c s khc bit nhng v ca mu c acid 1050T li c
khc bit r v c nh gi tt hn.
50

Bng 13: Kt qu cm quan mi v v hnh thi sn phm

acid dng (0T)

Mi

Hnh thi

85

3.10a

3,00b

3.80a

95

3.30a

3,00b

3.30a

105

3.80a

4,00a

3.80a

115

3.10a

3,30ab

3.30a

F= 2,25
P=0,10

F=3,99
P= 0,01

F=2,63
P=0,65

4.4. nh hng ca t l phi ch sau ln men n hnh thi v cht

lng sn phm
tin hnh kho st t l phi ch, sau khi kt thc qu trnh ln
men acid dng 1050T, th nghim tin hnh phi ch vi dch siro theo
cc nng v t l khc nhau. Nng siro c kho st 3 mc 20%,
25%, 30% v t l phi ch vo dch sa sau ln men l 20%, 30%, 40%. Kt
qu chn la da vo nh gi cm quan .
Bng 14a: Kt qu cm quan mi, v v hnh thi sn phm
(Tng nhn t)
Nhn t
Nng siro
(S)
T l phi ch
(W)
S
W

Hm lng

Mi

Hnh thi

20

3,77a

3,07b

3,67a

25

3,93a

3,70a

3,58a

30
20

4,13a
3,87a

3,97a
3,20b

4,03a
3,57a

30

3,97a

3,93a

4,03ab

40

4,00a
F=2,35
P=0,10
F= 2,35
P=0,10

3,40b
F=12,60
P= 0,00
F=7,03
P= 0,00

3,67b
F=3,04
P=0,05
F=3,04
P= 0,05

Qua bng 14, mi gia cc mu khng c s khc bit nhng nng

dch siro c nh hng n v ca sn phm, v gia nng siro 25% v

51

30% khng c khc bit, do vy nn chn nng siro 25% c kinh t

hn. nng ny sn phm vn t c s hi ha v v chua ngt. Vi
nng siro nh trn th t l phi vo sn phm l 30% s thch hp nht, v
khi phi vi t l 20% nht sn phm cn kh cao, khng ph hp lm cho
sn phm dng ung v t c a chung hn. Khi phi vi t l 40% c th
mang li hiu qu kinh t nhng sn phm li long, d b phn lp, gy kh
khn cho qu trnh bo qun. ng thi, t l phi ch 30% v ca sn phm
cng c khc bit ngha
Bng 14b: Kt qu cm quan mi, v v hnh thi sn phm
(Tng tc 2 nhn t)
Nng siro
20

T l phi ch
20

Mi
3,5ab

V
2,5b

Hnh thi
3,7a

20

30

3,7a

2,9b

3,4ab

20
25

40
20

4,1a
3,8a

3,8a
3,3ab

3,9a
3,1b

25

30

4,4a

4,4a

4,4a

25
30

40
20

4,2a
3,8a

4,2a
3,6ab

3,2b
3,9a

30

30

4,3a

3,8a

4,3a

30

40

4,7a
F=3,2

3,7a
F=4,5

3,9a
F=3,68

P=0,01

P=0,00

P=0,00

4.5. nh hng ca thi gian bo qun n cht lng sn phm

Thnh phm sau khi phi ch s c acid l 750T, cn l
14,75g/l c a vo bo qun 46oC v tin hnh o cc ch tiu cht
lng theo thi gian

Bng 15: Ch tiu ha l, vi sinh ca sn phm theo thi gian bo qun

52

Thi gian (ngy)

acid ( T)

cn

Salmonell

E.coli

a(cfu/ml)
0

(cfu/ml)
0

75

(g/l)*10-2
14,75a

75a

14,75a

10

76a

14,85a

15

77ab

15,10ab

20

80b

15,40b

F= 17,80

F=22,36

P=0,00

P= 0,00

Qua bng 15 cho thy, khi bo qun sn phm 46oC, thi gian
cc ch tiu cht lng vn cn duy tr c l trc 15 ngy, tuy nhit
lnh nhng vi sinh vt vn hot ng nhng vi tc chm hn nn cc ch
tiu ha l ca sn phm vn tip tc thay i. Mc d sau 20 ngy sn phm
vn cha c du hiu h hng nhng acid, cn c s thay i
ngha. Vy m bo c cht lng nn gi sn phm 46oC v s
dng trc 15 ngy. Qua kim tra vi sinh, sau 20 ngy trong sn phm
khng tn ti vi sinh vt gy bnh

53

Hnh 15: Sn phm Kefir

54

Chng 5 KT LUN V NGH

5.1. Kt lun
Qua qu trnh tin hnh th nghim, thu thp s liu v tng hp cc
kt qu thu nhn c, c th rt ra cc kt lun nh sau:
- qu trnh ln men tt v sn phm t cht lng cao th t l b
sung ti u nht cho nguyn liu l: ng lactose 5% v dch qu 10%.
- T l men ging tt nht cho qu trnh ln men l 6%.
- acid dng thch hp nht cho sn phm t mi v v hnh thi
tt l 1050T.
-T l phi ch cho thnh phm sau ln men c nh gi cao
nng siro 25% vi t l phi vo dch ln men l 30%.
- Thi gian bo qun thch hp nht sn phm vn gi c cht
lng n nh l 15 ngy 46oC.
Qui trnh kt lun:
Sa ti
Phi ch (lactose 5%, Dch du 10%)
Men ging Kefir

Cy ging (6%)
Ln men (1050T)
Phi ch (siro nng 25%, t l 30%)
V bao b
Bo qun (46oC)
55

5.2. ngh
Kefir l sn phm tuy c t rt lu i nhng trn th trng Vit
Nam th vn cn rt mi l. Hn na do qu trnh pht trin v h vi sinh vt
trong Kefir cn rt phc tp nn phng php ch bin Kefir trn qui m
cng nghip cn nhiu kh khn, tnh thng mi khng cao v cht lng
sn phm kh c th trng chp nhn. iu ny l mt hn ch ln trong
cng nghip ch bin sa v Kefir ngoi vic s dng nh mt loi sa chua
thng thng, n cn c quan tm nh mt lai dc phm cha bnh v
rt c li cho sc khe, Kefir cha y v qun bnh cc t cht cn thit
cho c th, n thch hp cho mi la tui, c bit l tr em, ngi bnh v
ngi gi. C rt nhiu thng tin v dc tnh ca Kefir m n nay ngi ta
vn cn xem l iu b mt
Do thi gian nghin cu ngn, thit b v phng tin th nghim cn
nhiu hn ch nn ni dung th nghim khng th kho st ht cc yu t c
lin quan n cht lng v tnh thng mi cho sn phm Kefir. V vy
gp phn nng cao gi tr v a dng ha cho sn phm, to iu kin cho
Kefir ngy cng quen thuc v gn gi vi ngi tiu dng Vit Nam, sn
phm cn c nghin cu tip nhng vn sau:
- Kho st thi gian v nhit chn sn phm sau ln men kefir
c hng v mnh m v hp dn hn.
- Kho st phi ch dch qu vi cc loi qu khc, hoc b sung
cafe, cacao a dng ha sn phm.
- Nghin cu s pht trin ca ht Kefir trn cc mi trng mi nh
nc da, sa u nnh, sa da, dch qu nguyn cht.
- Nghin cu bin php ko di thi gian bo qun sn phm
- Nghin cu phng php sn xut Kefir trn qui m cng nghip
hin i v kh nng pht trin sn phm.

56

TI LIU THAM KHO

1. ANNONYMOUS. 2005. About Kefi (http://www.heliosnutrition.com)

2. Bi Th Nh Thun, Nguyn Phng Tin, Bi Minh c.1991. Kim Tra
Cht Lng v Thanh Tra V Sinh An TonThc Phm. H Ni: NXB Y
Hc.
3. Dom s Kefir in-site (http://user.chairot.com.au/~dna/Kefirpage.html).
4. Dng Th Phng Lin.1999. K thut ch bin sa v cc sn phm
sa( bi ging).Cn Th: HCT
5. Early, R.1992. The Technology of Dairy Products. Newyork: VCH
Publishers, INC.
6. Hunh c Hiu. 1970. Food Chemistry. Modern Asia Editions.
7. L Ngc T, Bi c Hi, Dun. 2001. Ho hc Thc Phm. H Ni:
NXB Khoa Hc K Thut H Ni.
8. Lm Xun Thanh. 2003. Gio trnh cng ngh ch bin sa v cc sn
phm t sa. H Ni: NXB Khoa Hc K Thut. .
9. L Vn Vit Mn. 2004. Cng ngh sn xut cc sn phm t
sa.TPHCM: NXB i Hc Quc Gia TPHCM.
10. L Th Lin Thanh, L Vn Hong. 2002. Cng ngh ch bin sa v cc
sn phm sa. H Ni: NXB Khoa Hc K Thut.
11. L Xun Phng. 2001. Vi sinh vt cng nghip. H Ni: NXB Xy
Dng
12. Nanak, S. 1997. Dairy Chemistry . Aman Publishing house
13. Nguyn Minh Thu. 2003. Cng ngh sau thu hoch rau qu. Cn Th:
Khoa Nng Nghip - i hc Cn Th
14. Nguyn T Thanh. 2003. Kho st cc yu t nh hng n qu trnh ln
men Kefir - Lun vn tt nghip. Cn Th: Khoa Nng Nghip - i hc Cn
Th
15. Phm Vn S, Bi Th Nh Thun. 1991. Kim nghim lng thc thc
phm. H Ni: Trng i Hc Bch Khoa H Ni.

57

PH CHNG I
1.1 Phng php xc nh cn ca sn phm :
1.1.1. Dng c vt liu v thuc th :
- Thuc th Nitr Cromic :
Kali bicromat

4,9 g

Acid nitric n c da

1000 ml

- Dung dch Kali iodua 10%

Kali iodua

100 g

Nc ct da

1000 ml

Pha khi dng : dung dch Natri hyposunfit O. I N. ( Na2S2O3 )

1.1.2 Tin hnh th :
Ly 100 ml mu a loi CO2 cho vo my ct ly dch ct cho n
khi gn cn. Cho thm nc ct vo dch ct va 100ml.
Cho vo bnh nn c nt kn :
- Dch ct

5ml

- Nc ct

5ml

- Dung dch nitro cromic

10ml

y kn nt v tip xc 30 pht, cho thm :

Dung dch kali iodua
Nc ct

10ml
100ml

Lc u. Sau 2 pht, chun iod c gii phng ra th t do bng

dd natri hyposunfit O, I N. Phn ng kt thc mu chuyn t mu vng sang
xanh lc ca cc mui crm III.
Trng hp nu khi cho dung dch nitro cromic vo c ngay mu
xanh lc l cha c tha dung dch nitro cromic, cn phi cho thm hoc
dng lng dch th t hn na.
Lm song song vi 1 mu trng vi 10 ml dung dch nitro cromic v
10 ml nc ct, theo ng thao tc v thi gian nh mu th.

pc- 1

1.1.3. Tnh kt qu :
1 ml Na2S2O3 O.1 N tng ng vi 1.15 mg ru etylic tnh bng
mg trong 1 lt mu cn th :
( N - n )*1,15*1000 / 5
trong :
N : s ml Na2S2O3 0, 1 N dng nh lng mu trng.
n : s ml N2S2O3 0, 1 N dng nh lng mu th.
Mun chuyn sang ru, ngha l s ml ru etylic nguyn cht
trong 100 ml mu, th chia hm lng ru etylic trong 100ml cho 0,79433 t
trng ca ru etylic.
(Ngun : Kim tra Cht lng v Thanh tra V sinh An ton
Thc Phm - Bi Th Nh Thun, Phng Nguyn Tin v Bi Minh c NXB Y Hc - 1991).
1.2 Xc nh chua ca sn phm :
Xc nh chua ca sa bng phng php nh lng chua.
1.2.1. Tin hnh th :
- Cho vo mt bnh nn :
Sa cn th :

10ml.

Dung dch Phenolphtalein

5 git.

Chun bng dung dch NaOH 0.1N cho n mu hng nht bn

vng.
1.2.2. Tnh kt qu :
chua ca sa, tnh bng T ( Thorner) ngha l s ml NaOH
0.1N dng trung ha cc acid t do trong 100ml sa.
chua ( oT ) = n* 100/10
Trong : n l s ml NaOH 0.1N dng chun 10ml sa.
pc- 2

1.3. Hm lng VSV :

1.3.1. Hm lng vi khun ln men trong sa chua
- Nguyn tc : m s khun lc mc trn mi trng thch dinh
dng t mt lng mu xc nh trn c s mi khun lc hnh thnh t 1 t
bo duy nht.
- Mi trng nui cy : Fluid Lactose Medium.
- Tin hnh : s dng phng php m a (Total Plate Count) cc
nng khc nhau. Ly 1ml mu pha long bng pipet v trng cho vo gia
a petri. Rt vo mi a 15ml thch dinh dng. Lc trn xui v ngc
chiu kim ng h, mi chiu 5 ln. t a trn mt phng nm ngang cho
ng t nhin. m 370C trong thi gian 24 - 48 gi.
- c kt qu : m s khun lc trn cc a, tnh gi tr trung bnh
ca cc nng pha long v qui ra lng VSV trong 1 ml mu.
1.3.2. Escherichia Coli
- Mi trng nui cy:
Mi trng tng sinh: Fluid Lactose Medium
Mi trng phn lp: EMB (Eosine Methylene Blue Agar)
- Nguyn tc v tin hnh:
Tng sinh: cy 1ml dung dch mu vo ng nghim cha 5ml mi
trng tng sinh. Dng hai ng nghim cho mi mu
Phn lp: sau 24 gi, dng que cy dch mu t ng c phn ng
dng tnh (c sinh hi, lm c mi trng mu vng) ln mi trng phn
lp, 370C trong 24 gi
Nhn dng: trn mi trng EMB khun lc c mu ta, c nh
kim, trn, b u, ng knh 0,5mm.
1.3.3 m nm mc v nm men tng s
Mi trng nui cy: Potato Agar Dextrin
Tin hnh: ging 3.1. nhit phng trong 3-5 ngy

pc- 3

c kt qu: m s khun lc mc trn cc a, kt qu c tnh l

s khun lc (CFU) /1ml mu.
1.3.4. Salmonella
Mi trng nui cy: Mi trng tng sinh: Selenite Broth
Mi trng phn lp: SS - Agar
Tin hnh: Cy 1ml dung dch mu vo a cha 15ml mi trng
tng sinh, dng que cy,cy cc khun lc trong mi trng tng sinh ln mi
trng phn lp, 370C trong 24 gi
Nhn dng khun lc Samonella: khun lc trong sut, khng mu,
c hay khng c tm en.

pc- 4

PH CHNG II
KT QU THNG K
Analysis of Variance for Do con, using Adjusted SS for Tests_
Source
L
F
Error
Total

DF
2
2
13
17

Seq SS
0.01993
1.07626
0.10834
1.20453

Adj SS
0.01993
1.07626
0.10834

Adj MS
0.00997
0.53813
0.00833

F
1.20
64.57

P
0.334
0.000

Analysis of Variance for Vi khuan, using Adjusted SS for

Tests
Source
DF
Seq SS
Adj SS
Adj MS
F
P
L
2
74083
74083
37042 488.93 0.000
F
2
18496
18496
9248 122.07 0.000
Error
13
985
985
76
Total
17
93564
Analysis of Variance for nam men(, using Adjusted SS for
Tests
Source
L
F
Error
Total

DF
2
2
13
17

Seq SS
1125.33
516.00
34.67
1676.00

Adj SS
1125.33
516.00
34.67

Adj MS
562.67
258.00
2.67

F
211.00
96.75

P
0.000
0.000

Least Squares Means

L
0
5
10

... Do con ...

Mean
SE Mean
0.450
0.03727
0.466
0.03727
0.389
0.03727

.. Vi khuan ..
Mean
SE Mean
221.667
3.55342
248.000
3.55342
369.000
3.55342

.. nam men( ..
Mean
SE Mean
74.333
0.66667
85.000
0.66667
93.667
0.66667

F
0
10
20

0.207
0.324
0.774

235.667
291.667
311.333

78.333
83.333
91.333

0.03727
0.03727
0.03727

3.55342
3.55342
3.55342

Analysis of Variance for diem mui, using Adjusted SS for Tests

Source
L
F
L*F

DF Seq SS
2
6.0222
2
7.4889
4 1.1778

Adj SS
6.0222
7.4889
1.1778

Adj MS
3.0111
3.7444
0.2944

pc- 5

F
P
6.81 0.002
8.47 0.000
0.67 0.617

0.66667
0.66667
0.66667

Error
Total

81 35.8000
89 50.4889

35.8000

0.4420

Analysis of Variance for diem vi, using Adjusted SS for Tests

Source
L
F
L*F
Error
Total

DF
2
2
4
81
89

Seq SS
6.6667
1.0667
3.2667
25.9000
36.9000

Adj SS
6.6667
1.0667
3.2667
25.9000

Adj MS
F
P
3.3333
10.42 0.000
0.5333
1.67
0.195
0.8167
2.55
0.045
0.3198

Least Squares Means

L
0
5
10
F
0
10
20
L* F
0 0
0 10
0 20
5 0
5 10
5 20
10 0
10 10
10 20

.. diem mui ..
Mean SE Mean
3.400 0.1214
4.033 0.1214
3.700 0.1214

.. diem vi ...
Mean SE Mean
3.367 0.1032
4.033 0.1032
3.700 0.1032

3.333
4.033
3.767

0.1214
0.1214
0.1214

3.833
3.700
3.567

0.1032
0.1032
0.1032

3.200
3.600
3.400
3.600
4.500
4.000
3.200
4.000
3.900

0.2102
0.2102
0.2102
0.2102
0.2102
0.2102
0.2102
0.2102
0.2102

3.700
3.000
3.400
4.000
4.300
3.800
3.800
3.800
3.500

0.1788
0.1788
0.1788
0.1788
0.1788
0.1788
0.1788
0.1788
0.1788

Analysis of Variance for do con , using Adjusted SS for Tests

Source
DF
Seq SS
Adj SS
Adj MS
F
P
ti le me
4
0.85687
0.85687
0.21422 377.54 0.000
Error
5
0.00284
0.00284
0.00057
Total
9
0.85970

Analysis of Variance for vi khuan, using Adjusted SS for

Tests
Source
ti le me
Error
Total

DF
4
5
9

Seq SS
94516
0
94516

Adj SS
94516
0

pc- 6

Adj MS
23629
0

F
**

** Denominator of F-test is zero.

** Unable to do multiple comparisons.

Analysis of Variance for nam men(, using Adjusted SS for

Tests
Source
ti le me
Error
Total

DF
4
5
9

Seq SS
1482.40
0.00
1482.40

Adj SS
1482.40
0.00

Adj MS
370.60
0.00

F
**

** Denominator of F-test is zero.

Least Squares Means
ti le me
2
4
6
8
10

.. do con ( ..
Mean
SE Mean
0.058 0.016843
0.027 0.016843
0.345 0.016843
0.665 0.016843
0.725 0.016843

.. vi khuan ..
Mean
SE Mean
207.000 0.000000
280.000 0.000000
354.000 0.000000
417.000 0.000000
482.000 0.000000

.. nam men( ..
Mean
SE Mean
52.000 0.000000
66.000 0.000000
72.000 0.000000
81.000 0.000000
87.000 0.000000

General Linear Model: diem mui, diem vi, cau truc versus ti le men
Factor Type Levels
ti le me fixed
4

Values
2468

Analysis of Variance for diem mui, using Adjusted SS for Tests

Source

DF

Seq SS

Adj SS

ti le me

11.7375

11.7375

Error

76

62.2500

62.2500

Total

79

73.9875

Adj MS
3.9125

4.78 0.004

0.8191

Analysis of Variance for diem vi, using Adjusted SS for Tests

Source

DF

ti le me

Error
Total

Seq SS

Adj SS

Adj MS

1.0375

1.0375

0.3458

76

54.9500

54.9500

0.7230

79

55.9875

0.48 0.698

Analysis of Variance for cau truc, using Adjusted SS for Tests

Source

DF

Seq SS

Adj SS

Adj MS

pc- 7

ti le me 3

6.9000

6.9000

2.3000

Error

76

51.1000

51.1000 0.6724

Total

79

58.0000

3.42 0.021

Least Squares Means

.. diem mui ..

.. diem vi ...

.. cau truc ..

ti le me

Mean SE Mean

Mean SE Mean

Mean SE Mean

2.750

0.2024

3.400

0.1901

3.600

0.1834

2.900

0.2024

3.600

0.1901

3.000

0.1834

3.750

0.2024

3.600

0.1901

3.650

0.1834

3.050

0.2024

3.350

0.1901

3.750

0.1834

General Linear Model: diem mui, diem vi, cau truc versus do acid
Factor

Type Levels Values

do acid fixed

4 105 115 85 95

Analysis of Variance for diem mui, using Adjusted SS for Tests

Source

DF

Seq SS

Adj SS

do acid

3.2750

3.2750

Error

36

17.5000

17.5000

Total

39

20.7750

Adj MS
1.0917

2.25 0.100

0.4861

Analysis of Variance for diem vi, using Adjusted SS for Tests

Source

DF

Seq SS

Adj SS

do acid

6.6750

6.6750

Error

36

20.1000

20.1000

Total

39

26.7750

Adj MS
2.2250

3.99 0.015

0.5583

Analysis of Variance for cau truc, using Adjusted SS for Tests

Source

DF

Seq SS

Adj SS

do acid

2.5000

2.5000

Error

36

11.4000

11.4000

Total

39

13.9000

Adj MS
0.8333

2.63 0.065

0.3167

pc- 8

Least Squares Means

.. diem mui ..
do acid

.. diem vi ...

Mean SE Mean

Mean SE Mean

.. cau truc ..
Mean SE Mean

105

3.800

0.2205

4.000

0.2363

3.800

0.1780

115

3.100

0.2205

3.300

0.2363

3.300

0.1780

85

3.100

0.2205

3.000

0.2363

3.800

0.1780

95

3.300

0.2205

3.000

0.2363

3.300

0.1780

General Linear Model: diem mui, diem vi, cau truc versus S, W
Factor

Type Levels Values

fixed

3 20 25 30

fixed

3 20 30 40

Analysis of Variance for diem mui, using Adjusted SS for Tests

Source

DF

Seq SS

Adj SS

Adj MS

2.0222

2.0222

1.0111

2.35

0.102

0.2889

0.2889

0.1444

0.34 0.716

S*W

5.5111

5.5111

1.3778

3.20 0.017

Error

81

34.9000

34.9000

0.4309

Total

89

42.7222

R denotes an observation with a large standardized residual.

Analysis of Variance for diem vi, using Adjusted SS for Tests
Source

DF

Seq SS

Adj SS

Adj MS

12.8222

12.8222

6.4111

12.60

7.4889

7.4889

3.7444

7.36

8.4444

8.4444

2.1111

4.15

P
S
0.000
W
0.001
S*W
0.004

pc- 9

Error

81

41.2000

Total

89

69.9556

41.2000

0.5086

R denotes an observation with a large standardized

residual.

Analysis of Variance for cau truc, using Adjusted SS for

Tests

Source

DF

Seq SS

Adj SS

Adj MS

3.6222

3.6222

1.8111

3.04

0.053

3.6222

3.6222

1.8111

3.04

0.053

S*W

9.1778

9.1778

2.2944

3.86

0.006

Error

81

48.2000

48.2000

0.5951

Total

89

64.6222

R denotes an observation with a large standardized residual.

Least Squares Means

... diem

mu ..

.. diem vi ...

.. cau truc ..

Mean

SE Mean

Mean

SE Mean

Mean

SE Mean

20

3.767

0.1198

3.067

0.1302

3.667

0.1408

25

3.933

0.1198

3.700

0.1302

3.567

0.1408

30

4.133

0.1198

3.967

0.1302

4.033

0.1408

20

3.867

0.1198

3.200

0.1302

3.567

0.1408

30

3.967

0.1198

3.933

0.1302

4.033

0.1408

40

4.000

0.1198

3.400

0.1302

3.667

0.1408

Analysis of Variance for acid, using Adjusted SS for Tests

Source

DF

Seq SS

Adj SS

Adj MS

ngay

35.6000

35.6000

8.9000

17.80

0.004

Error

2.5000

2.5000

0.5000

Total

38.1000

Analysis of Variance for con, using Adjusted SS for Tests

Source
ngay

DF

Seq SS

Adj SS

Adj MS

0.0000626

0.0000626

0.0000157

22.36

0.002

pc-10

Error

0.0000035

Total

0.0000661

0.0000035

0.0000007

Least Squares Means

.... acid ....

.... con .....

Mean

SE Mean

Mean

SE Mean

75.0000

0.500000

0.1475

0.000592

75.0000

0.500000

0.1475

0.000592

10

76.0000

0.500000

0.1485

0.000592

15

77.5000

0.500000

0.1510

0.000592

20

80.0000

0.500000

0.1540

0.000592

ngay

pc-11