CN SX cn etylic

Nguyn liu giu tbt (sn ,ng ,go ) Nghin Nu chn Hm nh (nu chn thm ) ng ho Ln men Chng ct Cn th 26-28% ,tp cht ,aldehyt Tinh luyn Cn 95,5% . [I]-Nguyn liu sx cn etylic : 1)-Sn : a/Thnh phn : -Monosaccarit : -Oligosaccarit . -Polysaccarit . b/Vtr (t/c): *Monosaccarit : -D b thu phn nhit cao ,to sp mu sm .Tu nhit v hm lg nc m to ra cc sp # nhau : Caramen ,fucforol ,oxymetylfucforol (sp ko mong mun trong qtr sx ru ). 1 Tch aldehyt , ru bc cao . Termamyl

-T/c trng hp to phn t ln hn t/c ko mong mun trong ng ho .Ph thuc hm lg g c trong dd .Hm lg g cng cao th cng d xy ra p/ . -T/c kh ca g :Dng x g = pp ho hc . -T/c to molanoid :Nhit cng cao ,mi trng cng kim th cng d xy ra p/ p/ ko mong mun trong qtr sx . *Oligosaccarit :Trong t nhin ,ch yu l disaccarit (saccaroza ,maltoza) v trisaccarit (Fructoza ,glucoza ,galactoza ) .Trong NM Sarcharomyces.Cerevisiae ch thu phn c Fructoza . *Polysaccarit :Gm Amyloza ,Amylopeptin ,mun sd c phi thu phn thnh Glucoza v Maltoza . 2)-R ng : -La ph phm ca nh my g ,chim 3-5% s khi lg so vi ma 12 triu tn ma 420000 tn r g 1 tn r g 250-300l ru 100% 50kg NM sd trong sx bnh m 160kg CO2 lng 14kg Glyserin . 14,2kg m chnh v 1 s sp ph # . -Thnh phn r g : +>80-85% CK ,trong : .60% l g :40% saccaroza ,20% fructoza ,hoc glucoza ) . .40% l phi g :32% l hcht hc ,8% l hcht vc nh :CaO ,MgO ,K2O ) -Trong thnh phn r g hm lg nit rt thp 0,5-1% r g ma , 1,2-2,2% r g c ci phi bsung lg nit cho NM hg . -Hm lg Phospho :Bsung P2O5 1% so vi trng lg r g . -VTM trong r g ko ln ,ch yu nhm B : B1 0,2mg/g ,B2 0,04mg/g -pH ca r g :6,8-7,2 ,r g mi sx pH ln ,r g cng nu pH cng thp . -Hm lg VSV :100.000-200.000 C th /g -Thnh phn ca r g ph thuc vo nhiu yu t : +Nguyn liu ma . +CN SX g +K bo qun v vn chuyn . -u im ca r g : +Slg ln v ph bin . +CN SX n gin . +Ko phi l lng thc m ch l ph liu . [II]-Nu chn ,nu chn thm : 1)-Mch : -Ph v mng tbo . 2

-Chuyn tbt t trng thi ko htan sang trng thI htan ,to k cho E thu phn mt cch trit . 2)-Cc qtr : 2.1)- bn ca mng t bo : -Ht nguyn liu gm : +V : ph v cn lc 316kg/cm +Lp alron : ph v cn lc 17-33kg/cm . +Ni nh : ph v cn lc 3-9kg/cm . -Ht un 100-120C ,sau 20 cc cht Pectin chuyn sang trng thi htan .Tip tc un th tbt ,protein chuyn sang trng thi htan . -vi ht cha nu ph v ht cn lc 20at v 5at vi ht nu -Lu : +Nhng ht # n c ch nu # n . +/vi nhng ht bo qun lu hoc b mi mt th ch nu # vi ht mi ,tgian nu v nhit nu thp hn . +Khi nghin ng/liu lm cho tn tht tbt gim v gim tiu hao nng lg . 2.2)-S trng n v htan : -Ht khi cho vo nc di tdng ca nhit (30-40C) tinh th ca ht tng ln 20-30% .Khi tng nhit ln 100 Ctinh th ht tng 50-100% tinh th bt chuyn sang trng thi htan . -Khong nhit h ho ph thuc : +Loi ng/liu . +Kthc ng/liu . +Cc cht in ly ,cc cht tuyn tnh c trong khi ht . +DD c cha kim nhit h ho gim . +Nng cht kh cao nhit h ho tng . -C/ :Nhng ng/liu mi thu hoch cha chn ti t h ho cao hn so vi ng/liu c bo qun lu . +Khi chuyn tbt sang trng thi htan v lm ngui khi dch th c 1 s hin tng nh :Amylopectin kt bnh & amyloza kt tinh thnh tinh th tbt bin tnh hay hin tng lo ho tbt c ch qtr thu phn tbt ,E kh xm nhp . =>Hn ch = cch :L ngui nhanh khi dch hoc sd E chu c nhit cao ,dch ho thu phn tbt thnh Dextrin . 2.3)-Bin i hhc : -Bin i Xenluloza ,hemixelluloza ,pectin . +Knng Xenluloza b thu phn thnh dextrin v cc loi g l rt t ,ch yu l E xenlulase tin hnh t/phn trong khong nhit bt u nu (60-80C) . +Hemixelluloza t/phn thnh dextrin ,g 5C ,g 6C nh 1 E xelulase v ion H c trong mtrng . 3

+Pectin c t/phn nhiu nht do t nu cao ,tgian nu di ,lg pectin c trong ht ln . -Bin i ca tbt v g :Trong ng/liu c 1 lg g thp ,ch yu l saccaroza ,glucoza ,fructoza : + gon u ca qtr nu (30-60C) ,lg g tng ln do tbt b thu phn thnh g nh E amylase c sn trong ng/liu (hg ti thch 50-60 C) v 1 phn nh ion H .Hm lg g to ra nh ion H chim khong 0,066-0,077% .Lg g to ra gon ny thng d b phn hu t cao khi nu ,sau ny to thnh caramen to mu ,mt g (caramen 1% mt 2% ru ,c nhn i ln ) v c ch NM h +To fucfurol oxymetylfucfurol :Mt g c ch NM h . +To sp melanoid :Lg g cng cao th a.a to ra cng nhiu p/ to melanoid cng ln mt g c ch NM h . =>trong qtr nu thng rt ngn thi gian nng nhit gon ny . +C khong 3-5% tbt b tn tht trong qtr nu :Trong c 510% to caramen ,5-10% do tbt cha htan ,75-80% to melanoid . +vi ng/liu lu hoc mi mt ,khi nu phi gim t v ko di tgian nu .Cng 1 tgian nu nu tng p sut ln 20% tn tht tbt 10% .Cng 1 t nu hoc p lc nu ,nu tng tgian ln 20%tn tht tbt 9% -Bin i Pro v cc cht # : +Pro chuyn sang trng thi htan :20-50% Pro htan nhng ko thu phn thnh a.a . +Cht bo hu nh ko thay i . +Hm lg axit :sau khi nu hm lg axit tng ln . 3)-Cch tin hnh : 3.1)-PP nu gin on : a/c im :T khi cho g/liu vo ni nu n khi kt thc qtr nu u thc hin trong 1 tb 7 1 9 8 10 b/Tb : 1.thn ni ;2.cnh khuy . 3.Van phng cho ; 4.ca v sinh. 5.van hi ; 6.van ly mu . 2 7.p k ; 8.ca np nguyn liu . 3 9.van an ton ;

6 5 c/Cng ngh : 4

-Cho nc vo ng/liu theo t l 3,5-4 lt nc /1kg ng/liu . -Xng hi ng thi m van ko kh ngng . -Nng nhit v p sut nu ,t ,a/sut nu ph thuc : +Cha nghin 4-4,5kg/cm ,70-80 +Nghin ri :3-3,5kg/ cm ,tgian 60-70 . -Ktra ng/liu := kinh nghim hoc ktra thng . -Tgian nu ko di 3-3,5h d/u im : -Thao tc n gin . -Tn t kim loi ch to tb . e/Nhc im : -Tn tht g ln hiu sut ru thp do nu t & a/sut cao . -Tn nng lg v ko sd hi th . -Nng sut thp cng nhn lm vic vt v . -Ko trit sd dung tch ca ni nu .

3.2)-PP nu bn lin tc : a/im :Nu trong 3 ni : -Ni nu s b 1 -Ni nu chn 2 . -Ni nu chn thm 3 . b/Cch tin hnh : -Cho nc ,ng/liu vo ni 1 theo t l 3,5 4 lt nc /kg ng/liu ,sd hi th t ni th 3 ,nu t=70-80C ,tgian 50 .

3 5

Cho -Ni nu chn p= 2,8-3,2 kg/cm ,t=50-60 . -Ni nu chn thm :Tn dng p lc trong ni nu chn , p= 0,5at ,t=50 , cho c chuyn nhuyn v tch hi nc . c/u im : -C th nu t v p thp hn so vi pp nu gin on gim tn tht g ,tbt tng hiu sut ru :7 lt cn /1 tn tbt . -Gim c lg hi th gim c 15-30% lg hi tiu hao so vi pp nu gin on . d/Nhc im : -Tb cng knh tn nguyn vt liu ch to t/b . 3.3)-PP nu ln tc : a/ im : -Tbt v nc l/tc vo t/b nu -Cho chn ltc t t/b nu i ra . b/u im : -Nu t , p thp tn tht tbt gim ,hiu sut ru tng 12 lt R/1 tn tbt . -Tn dng c hI th gim lg hi tiu tn . -C th c kh ho v t ng honng sut tng ,cht lg n nh . -Tn dng trit tb trong sx :Nng sut ring cho 1m t/b khong 7 ln ,gim kim loi ch to tb 50% . c/Nhc im : Yu cu cao hn -Ng/liu phi c nghin mn ,nghin xong cho qua dy g knh 3mm s ng/liu nm trn dy phi nh hn 10% (vi ng<7%) ,sau cho qua dy g knh 1mm s ng/liu <40% . -in ,hi nc phi n nh . -Trnh kthut ca cng nhn v cn b phi cao . 3.4)-PP nu sd E : a/im :Ko nhng sd nhit m cn kt hp vi E .Amylase dch ho ph v tbt v chuyn sang trngj thi htan . -t <100C . b/Tb :Sd ni nu s b thc hin qtr nu . c/Cng ngh : 6

-Cho 3,5-4 lt nc + Enzyme Termamyl 0,03% so vi tbt vo ni nng 90 C ,t= 30-60 pht , E hg nng 100 C ,t=60 pht h ho nt tbt . -Hoc cho E vo 2 ln : +Ln 1 cho vo ngay ban u 80% +Ln 2 sau khi nng nhit ln 100 C ,cho dch vo thing g ho h nhit xung 90 C ,cho nt 20% E vo (v sau khi nng nhit ln 100C ,hu ht E b mt hot tnh ,ln phi h bt nhit xung trc khi bsung E tin hnh thu phn nt .). d/u im : -Nu t .p thp gim c tn tht g v tng hiu sut R -Tgian nu ngn . Trnh c hin tng lo ho tbt . Thao tc n gin tb n gin . -Gim c lg hi tiu tn . III]-ng ho : 1)-C s l thuyt ca qtr g ho a/Hot ng ca E amylase : -L E n cu t v l cht xt sinh hc . -C knng thu phn tbt thnh g Tnh c hiu : + -Amylase :Ch phn ct mi lin kt 1.4 glucozit ,phn ct nhng vtr bt k gia mch thnh Dextrin . + -Amylase phn ct mi 1.4 ,phn ct t u ko kh v ct 2 nhm : 1 to maltoza ,v dextrin . 1.4 & .1.6 thnh glucoza . +Glucoamylase :Phn ct mi +Maltase :Phn ct mi lkt 1.4 trong phn t maltoza . +Dextrinase :Phn ct mi 1.4 trong phn t dextrin .

2)-PP cy nm mc trong sx R : 2.1)-PP nui cy b mt : a/im : nui cy trn mtr rn . b/S cng ngh : chun b mtr Hp mtrv ti & lm ngui trn ging vo mnh vo phng nui cy ch phm E th . -Chun b mtr :Sd bt ng ,cm go .Xnh cht lg ch yu da vo hm lg tbt . 7

+Nu >30% sd hn hp 85-90% cm go ,10-15% tru ( to xp cho mtr). + 25- 30% 100% cm go . +Nu <25% sd hn hp 85-90% cm go ,10-15% cm ng . Cho nc vo to m mtr :W=50-55% -Hp mtr : +Mch :Lm chn ng/liu ,dit tp khun . +Tin hnh :Hp p sut thng ,tgian 3-3,5h .Hp p sut cao p=2at ,t=2h . -V ti & lm ngui : +Mch :Lm ti ng/liu b kt dnh .Lm ngui to nhit thch hp cho VSV ptrin . +Sd my v ti ranh kha . +Lm ngui :C nhiu pp sd nc lm ngui gin tip hoc sd nc v trng lm ngui . -Trn ging : +T l trn ging 0,2-1% chun b ging . +PP trn :Trn kh -ging trn kh vo mtr ,cn ng 1-4h . Trn t :Ging c cho vo nc v trng hoc HCl 0,1N ,trc khi trn vi mtr ko cn ng . -Vo mnh : +Cho mtr sau khi c trn ln mnh ,a mnh ln gi ,chiu cao 1,6-1.7m ; 1 gi ng 6-7 mnh . + dy mtr trn mnh :Ma ng 3cm ,ma h 2cm . -Vo phng nui cy : +Cn ch tt c cc k nui cy nh nhit , m lg oxy ccp . +Tng tgian nui cy tu thuc loi VSV ,vi nm mc sx amylase ,tng tgian nui cy 30-40h (A.ozyae 30h ,A.awamori 40-48h) -Ch phm E th (E cn ln trong mtr nui cy ) :em g ho ngay hoc sy kh dng dn . 2.2)-PP nui cy b su : a/ im :Nui cy trong mtr dch th b/S : Chun b mrt nui cy tit trng lm ngui trn ging >nui cy ch phm E th . -Chun b mtr :Sd mtr l nc lc ca b R ,bsung bt ng ,NaNO3 ,MgSO4 a vo thng ln . -Tit trng :t=121C ,t=45-60 . -Lm ngui :Hoc sd ng xon rut g ,hoc ni 2 v . -Trn ging :T l ging l10% cn chun b ging . -Nui cy cn theo di nhit ,pH ,O2 tng tgian nui cy 72h 3)-Cch tin hnh ng ho: 3.1)-ng ho gin on : 8

a/im : Tt c cc bc tin hnh trong 1 tb g ho . b/Cu to : 7 8 1.Thn thng . 6 2.ng xon rut 9 g . 3.Van ly mu 5 2 4.Van phng dch ng . 5.ng cm nhit k . 3 6.Ca np dch . 1 4 +H=0,5-0,6d . +Tc cnh khuy :50-60 vng/pht . +Din tch lm lnh :30-50m nc/ m dch . c/Cch tin hnh : -Cho dch cho vo trc lm ngui n t yu cu =50-60 C. -Cho cnh khuy v nc lnh hot ng . -Nu nu theo pp gin on m nu cha c E dch ho hot ng , trnh hin tng lo ho cn cho 5% ch phm E , t=70C ri h thp n 55 C v cho tip ch phm E gi tgian g ho trong 30 ,cnh khuy v nc lnh ngng hg .Sau h nhit xung 28-32C LM v g ho ht tbt . 3.2)-ng ho lin tc : a/im : Cc bc tin hnh g ho c thc hin trong 1 s t/b . b/Cto : H2O 5 2 1 1.Thn thng 2.Thng ng ch phm 3.Thng ng ho . 4.Bm . 5.Thit b lm ngui ng lng ng

3
H2O

dch cho dch ng c/Cch tin hnh : -Dch cho c bm ln 1 ,c tch hi nc ,v lm ngui n t=60C . C 100kg cho tch ra c 6kg hi nccho ch phm E vo g ho ,5-15 bm qua tb lm ngui & lm ngui n nhit LM . +Lu dch g khi a vo thng lm ngui tb lm ngui tch ra 15% ,cho ln vo dch cho trc khi a vo thng bc hi sd E cn ln trong dch g ho dch cho lm long dch cho cho qtr tch hi c d dng . d/u im : -Dch cho c lm lnh tc thi ln trnh c hin tng lo ho tbt . -Do lm lnh = chn ko ln h thng kn ,trnh c nhim trng . -Cho php nu c nng thp hn ln hn ch c tn tht g . -Khi tch hi nc ko theo 1 s cht ko tt trong qtr nu :fucfurol ,methanol ->gip cho qtr chng ct sau ny c d dng hn . -Tgian lm ngui v g ho c rt ngn gim c lg in >30% & gim c 30-35% lg nc ,gim c lg E sd & tng hiu sut thu hi R. e/Nhc im :Tbc hi & ngng t thng xy dung cao ln kh khn trong vn xdng & sx . IV]-LN MEN : 1)-Mc ch :Chuyn g thnh R di tc nhn ca qtr LM l nm men . 2)-Vn nm men ging : 2.1)-Mt s NM cn trong sx R : -Y/cu ca NM trong sx R : +Phi c nng lc LM cao ,bin i g thnh R nhanh v trit . +To t sp trung gian . +Phi n nh v chu c nhng thay i ca mtrtrong k sx . -Thng dng NM :Sarcharomyces.cerevisiae . -T/n ca NM :Pro ,gluxit ,tro 2.2)-Cc yu t a/hng n sinh trng ,ptrin & LM ca NM : a/Nhit : -Ti u l 28-32C ,ti thiu 5 C, ti a 40C . -vi qtr LM R ,nu tin hnh 17-22 C th knng LM trit hn, hot tnh ca NM c bo tn hn ,gim c knng nhim . VD :nu LM 28-32C knng cc VSV # xm nhp ,ptrin mnh hn S.cerevisiae 2-3 ln ,cn 36-38C l 6-8 ln . -Trong qtr LM hoc nui cy ,nhit mtr tng ln cn c b/php h nhit ,thng sd nc lnh 10

b/pH : -NM c th hg pH=2-8 , pHti u = 4,5-5 .Thc t trong sx thng pH=4-4,2 hn ch nhim khun . -Nu sx R t ng/liu tbt t khi h pH trnh a/hng n qtr g ho .Nu ng/liu r g h pH=4-4,3 hn ch nhim khun . c/Nng cht kh v nng R trong dch LM : -Nng cht kh qnh nng R to thnh . -Nng cht kh cao th nng R cao ,p sut thm thu ln a/hng ti hot NM . -Nng R :2-4% NM sinh trng v ptrin gim dn . +5% NM ngng sinh trng v ptrin . +>5% qtr LM bu chm. +10-16% NM ngng LM . -Nng cht kh thpnng R to thnh thp nng sut thp ,dung tch tb ln ,lg g tiu tn trong qtr nui cy NM cao so vi nng cht kh cao ,tn tht R trong qtr chng ct R ln v lg hi tiu hao ln . +Hiu qu qtr sx ko cao . +Chn chng NM chu c nng cht kh ,nng R cao . d/nh hng ca vic thng kh v o trn : -LM trong k ym kh . -Nui cy bt buc phI c oxy . -Trong g u ca cc qtr LM thng bsung oxy NM sinh trng v ptrin . -Trong sx R t tbt ,g u ca qtr LM ko cn bsung oxy v lg oxy cho g sinh trng v ptrin ban u . -Trong sx R t ng/r g cn bsung oxy trong g u . e/nh hng ca ngun nit : -NM sd N ngay trong ngy 1 & ngy 2 .Nu lg N thiu ko theo di tgian LM 60-80h . -Lg N l ngun m bo chu c nng cht kh v nng R ca NM . f/Cht st trng v 1 s ho cht # : Trong k s x ko c knng v trng tuyt i cho cht st trng hn ch nhim trng . VD :Na2SiF6 2 th NM chu c . g/Mt s cht to thnh trong qtr nu v LM : -Fucfurol :Hn ch knng ny chi v kthc tbo .Nng fucfurol 0,002% v s tbo trong dch LM 4-6 triu tbo/ml a/hng n hg ca NM . -Caramel :Nng 0,005% a/hng hg ca LM . -Melanoid :a/hng ti hg NM . 2.3)Cc g v k nhn men ging : 11

a/Nui cy trong phng th nghim -S cng ngh : ng thch nghing nui cy trong mtr dch th trong bnh tam gic mtr dch th 100ml trong bnh hnh cu 1000ml trong thng 10 lt . -Mtrng :2 loi +Mtr t ng nghim 10ml bnh cu 1000ml :Malt ,go ,khoai ty +Mtr thng 10lt :dch g ho trong sx s c ng ho thm t nng >80g/l . .Thanh trng 121C ,t=15-30 . -Nui cy : +10ml ,nng cht kh=10-13% ,t=29-30 C ,pH=4,5-5 ,t=24h . +>100ml :Nng cht kh =10-13% , t=29-30 C , pH=4,5-5 ,t=20-24h . +>1000ml :nng cht kh=10-13% , pH=4,5-5 , t=29-30 C ,t=18-20h . +>10lt :nng cht kh=15-18%, t=30-31C , pH=4,8-5,2 ,t=15-18h .

b/Nui cy trong k sx : *Nui cy gin on :Nui cy trong1 thng : -Cto : 8 9 7 1. Thn thng . 1 2. ng xon rut g 2 3. Van ly mu . 4. Van phng dch 3 LM . 6 5. Van hi . 6. ng cm nhit k . 7. Ca quan st . 5 4 -Tin hnh : +Cho dch g ho t nng >80g/l . +iu chnh pH=4,0-4,2 +Thanh trng t=80-85C ,t=30-45 . +Lm ngui v cho men ging . +Tin hnh nui cy t=28-32C ,t=15-18h . *Nui cy bn lin tc : 12

-Cto :1.thng g ho ,2:thng LM ging cp 1 ,3 thng LM ging cp 2 (3a ,3b) . 1 2

3a

3b

-Tin hnh : Dch g t thng g ho c a vo thng g ho thm n nng 80g/l iu chnh pH=4,0-4,2 Cho dch g vo thng 3a + dch men ging 2Nui cy t=28-30C ,t=15-18h Tch i thng 3a ,cho sang thng 3b Cho dch g vo 2 thng 3a & 3b Nui cy men ging 5-6h Tch thng 3a & 3b ,mi thng 1/2 em i lm men ging v cho tip tc g vo 3a & 3b Tip tc qtr sau 5-6h c lg men ging mi t yu cu . -Lu :Qtr nh vy ch din ra trong 1 ngy trnh nhim v trnh men ging qu gi . -u im : +Rt ngn c tgian nui cy . +Ko cn chun b men ging cc cng on trc +S lg tbo NM trong dch men ging ln hn ch nhim trng . -Nhc im :yu cu phI theo di cht lg men ging trnh nhim . --Yu cu cht lg men ging : +S lg tbo NM :100-120 triu tb/1 lt dch men ging . +S tbo ny tri :10-15% . +S tbo cht <5% . + chua :tng ko qu 1 ,tng ng 0,245g H2SO4/l . +S tbo nhim ko qu 1 con trn knh trng c phng i 400 ln . 3)-SP ph & sp trung gian trong qtr LM R : 13

3.1)Cc SP : -Aldehyt :sp trung gian : CH3CHO+CH3CHO+H2O C2H5OH + CH3COOH . -Axit :thng l axit axetic ,ngoi ra cn to ra axit lactic : CHOCHOCH 2O(H2PO3) CH3CHOHCOOH + H3PO4 . Aldehyt phosphoglyxerin (Axit lactic) -Ru cao phn t :Ch yu l do NM to a.a trong dch g ,nng cng cao th R cao phn t cng nhiu : R-CH-COOH R C - COOH R C COOH + NH3 NH2 NH O ( -aminoaxit) ( -iminoaxit) (Xetoaxit) -Este : +> CH3COOH + C2H5OH CH3COOC2H5 + H2O +>C6H12O6 + H2O CO2+C2H5OH+CH3COOH + 2CH2OHCHOCH 2OH

3.2)Cc yu t a/hng : -Ng/liu : +R g sp ph cha nhiu aldehyt hoc hp cht cha N . +Tbt sp cha nhiu R cao phn t . -K LM : +Nhit cao :aldehyt ,este ,axit . +pH cao :Glyxerin -Knng v trng thp sp ph to ra nhiu . -Cc chng NM . -Ch xc kh . 4)-Cc pp LM t ng/liu cha T bt: 4.1)-LM gin on : a/im :LM cng 1 tb t khi bt u n khi kt thc . b/Cto : 9 8 10 1 2 3 7 1.Thn thng . 2.ng xon rut g. 3.ng cm nhit k . 4.Ca v sinh dch g . 5.Van phng dch . 6.Van hi . 7.Van ly mu . 8.Ca quan st . 14 9.ng thot CO2 . 10.Ca np dch . H=1,1-1,2D ; h=0,2-

4 h 6 5 c/Tin hnh : -V sinh thng = nc sch v xng hi 100C/60 .Nu thing b nhim th trc khi ra = nc sch ,ta v sinh = ho cht . -Cho dch v men ging (1/10 th tch dch ) vo .Ln u cho 30% tng dch g ,sau 20-30 cho tip 30% tng dch g ,sau 23h cho1/3 th tch dch , y ni .Chia ra nh vy to k cho NM pht trin sinh khi hn ch nhim . -Theo di qtr LM :C 8h ly mu ktra 1 ln .8h u tin ktr c cht lg NM v g , chua .Cc ln sau ch ktra g & chua . -Kt thc qtr LM din ra trong 72h vi LM l ng/liu cha tinh bt . -Xnh g , chua ,g xt v ru . d/u im : -Thao tc n gin . -Khi b nhim th d x l . e/Nhc im : -Hiu sut LM thp . Tgian LM di . -H s sd tb thp . 4.2)-LM bn lin tc : *dim :Lin tc g LM chnh v g LM cui . *Cto :C h thng cc thng LM ni vi nhau = ng ng chung . *Tin hnh : -Thc hin LM thing 1 :ging LM gin on . -Sau tin hnh LM 16-18h ,men ging pht trin mnh nht san i thng 1 sang thng 2 ,mi thng 1/2 th tch bsung dch g vo c 2 thng . thng 1 LM n kt thc .Thng 2 tin hnh LM . -Sau5-6h ,men ging pht trin mnh nht San i thng 2 sang thng 3 bsung dch g vo c 2 thng . thng 2 LM n khi kt thc .Thng 3 tin hnh LM . -QTR c tip tc nh vy *Lu :Tgian san thng nh vy ch ko di trong 1 ngy .Trong tgian ny ngi ta phi theo di cht lg men ging trnh nhim v trnh men ging gi . *u im : -Tbo NM lin tc sinh sn trn giai on LM chnh ln ch phi chun b men ging g LM thng 1 . 15

-Tgian LM c rt ngn 20% so vi LM gin on . -H s sd tb ln . -Hn ch c knng nhim trng do sd lg men ging gi l 50% *Nhc im :H thng LM cng knh do sd ng ng chung . 4.3)-LM lin tc : *c im :Dch g lin tc chy vo thng LM v dch dm chn lin tc chy ra . *Cto : 1 2 1.Thng gy men cp 1 . 2.Thng gy men cp 2 . 3.Thng gy men chnh (3a , CO2 3b) . 4.Thng LM tip theo (41.410) . V1=30%V2 ,V2=30-60%V3 .H3>H4 1 mt do H3 cha bt 3b

3a

5 5 4 *Mc tiu : -So vi pp LM 1 nng ,LM 2 nng t hiu qu tt hn . -Tgian LM c rt ngn . -SP ph to ra t hn so vi pp LM 1 nng . [V]-Chng ct v tinh ch : 1)-C s l thuyt ca qtr chng ct : -Trong dch dm chn gm R ,nc ,cc sp ph ,xc tbo NM ,g st tbt st . -nh lut 1: trng thI cn = cht lng ,cu t d bay hI trong th hI lun ln hn so vi trong th lng .Khi thm cu t d bay hI vo dd th iu s dn n lm tng bay hI ca hn hp hoc lm gim nhit si ca dd p sut cho . Thnh phn R th lng

thnh phn R th lng

16

-nh lut 2 :Trn g cong hI bo ho ,im cao nht hoc im sI chung ca hn hp R nc ,c thnh phn th lng = thnh phn th hI v nng C gi l nng ng kh . -H qu : Thnh phn hI bay ra t hn hp R nc ph thuc vo p sut bn ngoi .p sut gim nng ng kh tng . 2)-C s l thuyt ca qtr tinh ch 2.1)-Phn loi tp cht : -4 nhm :aldehyt ,axit ,este ,ru ,ru cao phn t . -Da vo bay hI chia lm 3 nhm : +Tp cht u :Nhng tp cht c nhit si <nhit sI ca R hoc bay hi > bay hI ca R .Gm :Aldehytaxtic ,axetaletyl; fomyatetyl hoc axetatetyl . +Tp cht cui :Nhng tp cht c nhit si >nhit sI ca R hoc bay hI < bay hI ca R .Gm :amulic ,izoamylic ,izpopylic ,izobutylic . +Tp cht trung gian :Ph thuc vo nng R v tnh cht ca cc tp cht m n c th bay hI cng vi tp cht u hoc li vi tp cht cui .Gm :izobutylratetyl ,izovalyratetyl ,axetatizoamyl . 2.2)-Cu to v nguyn tc lm vic ca thp chng ct gin on : nc 3 lnh Cn th*Cto : 1.thng cha dm 2.Thn thp . 2 3.Bnh ngng t v lm lnh cn 1

Dm Hi

B ru *Nguyn tc lm vic : Theo s h 9-3, gim chn dc bm vo thng chng ct 1, sau m hi un cho ti si. Hi ru bay ln theo chiu cao thp 2 dc nng cao nng ra khi thp vo thit b ngng t v lm lng 3 ri vo thng cha. Chng gin on c u im l n gin, d thao tc nhng c nhiu nhc im: thi gian ct lu nhng ting cha ln, tn vt liu ch to v nng sut thp. Mt khc gim chn a vo ko dc un nng 17

bng nhit ngng t ca cn th nn tn hi. Nng cn k n nh v gim dn theo t/gian. Lc u c th t 70-80%V, cui ch cn 5-6%.Nng trung bnh khong 20-30%. Tn tht ru theo b nhiu gp 3-4 ln so vi chng ct lin tc.

VI]-LM nguyn liu r ng : 1)-Chun b nguyn liu : a/X l r ng : -Mc ch : +Nng cao thun khit ca r g +Loi b cc tp cht :Tp cht v c ,cht keo ,cht nhy +Dit tp khun . +iu chnh pH n pH LM . -Pha long s b : +Pha long n nng 40-45% cht kh th hiu qu qtr x l tt nht . +Nu pha long nng cht kh cao hn (60-65%) nht cao loi b tp cht t hn ,nhit dit tp khun phi >100C tn tht g . +Nu pha long nng cht kh (25-30%)qtr loi b tp cht v dit khun tt nhng hqu kinh t thp v phi sd tb c dung tch ln hn ,nng lg cng tiu tn hn -X l r g : Cho HCl hoc H2SO4 vi nng 0,4-0,6% so vi trng lg ca r g Nng nhit ln 85-90C ,thi gian t=30-45 pht ,dit tp khun ch yu l VK ko bo t Lng cn 1-4h Phn dch trong em i LM . b/Pha long dch g n nng gy men v LM : -Nng gy men thc hin qtr nui cy NM :12-14% cht kh (tng ng 8-9% ng ). -Nng LM : +Pha long 1 nng :Thc hin pp LM 1 nng :20-22% cht kh (tng ng 13-14% ng ). +Pha long 2 nng :Thc hin PP LM 2 nng :12-14% cht kh & 30-32% cht kh (tng ng 18-19% ng ). +B sung lg nit cn cho qtr sinh trng ,pht trin ca NM . dng (NH4)2SO4 1g/l dch , dng Ur 0,5g/l dch . +B sung P2O5 :1% so vi trng lg ca r g . +pH =4,5-5 ,t=28-32C 5.2)-Gy men v LM : -Gy men :Ging men trong gy men sx = nguyn liu cha tinh bt -LM : 18

+Theo pp 1 nng :LM ging vi pp sx = nguyn liu cha tbt . +Theo pp 2 nng :Cho dch g nng 12-14% cht kh v 50% th tch thng ,sau cho dch men ging vo v ko di trong 2-3h ri tip tc cho dch g 30-32% cht kh cho n y thng .

Chng 2 : cn sx ru vang

1)-Nguyn liu : Nho v cc loi qu c ng v nm men ru vang (vk malo-lactic). 2)-Cng ngh : Ch X l Pectin Qu dch tr Cy b sung NM Dch LM

Tch cn Vang non Cy bsung vk Malolactic LM ph LM chnh Vang chn

-X l thu dch LM qu c ch ,nghin & p thu dch ch bsung ch phm Pectinaza lm trong dch . -LM chnh : +>Do h cc vsv c sn trong nguyn liu gy ra ph sp a dng . +>Bin i quy nh chiu hng qtr LM ru do cc loi NM c sn trong nguyn liu gy ra . +> tng an ton cho qtr LM (nu cn ) cy bsung NM ru vang (chng Saccharomyces ellipsodeus cht lg cao ). -LM ph : +>Cc qtr lng trong v hon thin sp cht lg (do tng tc qua li gia cc cu t trong vang non ,p/ hhc hoc LM ). 19

+>Bin i quan trng c a/hng ln n cht lg sp cui chuyn ho axit Malicaxit lactic ,do vk LM lactic d hnh gy ra (nu cn ) cy bsung vk Malo-lactic (chng Leuconostocolnos cht lg tt ) -Kt thc :Lc trong vang chn ,iu chnh thnh phn ,chit chai thnh phm . =>Vy LM chnh l LM ru do NM ,LM ph l LM Malo-lactic do vk LM lactic d hnh gy ra .

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