i mch v Qu trnh sn xut malt

Charlie Bamforth

i mch ch-a ny mm: - Cng - Khng cha enzym - Cha cc cht gy nht - C mi khng d chu

Nhnh

2 hng

6 hng

Hordeum distichon

Hordeum vulgare

Phn l-ng

V la
Phn u

V ngoi Aleurone
Phn ui

Micropyle

Ni nh tinh bt

Phi Mng

Mt phn t ni nh Mng
Ht tinh bt kch th-c nh

Ht tinh bt Phn bng kch th-c ln

protein

Mng bn trong T bo 1 Mng bn ngoi Mng bn ngoi T bo 2 Mng bn trong

Lp Protein mng gia

u khng kh

u kh

Mng t bo Cc enzym ho tan

Ti sao l i mch?
- Lch s - To nn nhng c tnh cho bia: mi v, bt, trong... - V i mch

N-c

Cc hormone bt u hnh thnh trong phi

Cc hormone di chuyn n aleuron

Cc hormone khi ng qu trnh tng hp cc enzym

Enzyme khuych tn qua lp ni nh b lm m do ht n-c v phn ct ni nh

Cc phn t nh mi -c to ra khuych tn ng-c tr li phi nui d-ng phi

N-c

Phn phi n-c trnh chuyn Qu

ha R Mm

Kt qu:
hy phn 50%

+ Phn ln mng t bo b ph + Hm l-ng protein b thy + Cc phn t tinh bt -c ph

Sau nay (ti nh my bia), khi malt -c nghin nh v trch ly thnh dch -ng, cc enzym thy phn tinh bt -c to ra trong qu trnh ny mm s ph v cc ht tinh bt. Nng (T trng) ca dch -ng dungdchcao Trngl-ng cng T trng l-ng -ng chng t hm = Trngl-ng -c chit n-c xut t malt cng ln.

Th no l i mch tt cho qu trnh sn xut malt v bia?

- Hm l-ng N (Protein) thp - Hiu sut cao - C kh nng chng chu vi sinh vt v su bnh - C hiu sut trch ly cao - Khng gy kh khn cho qu trnh sn xut: nu, cc qu trnh hon thin khc. - C mi v c tr-ng: trc tip v gin tip - C cc c tnh cht l-ng khc t yu cu: kh nng to bt v kh nng n nh

Cc ging i mch
i mch dng cho qu trnh sn xut malt v i mch dng lm thc n gia sc

X x

Ru Trn, nhn

K nt Gai Gn bn cnh Gn gia Cung bng

Cc k nt khc nhau

S nhn ca v

Mu sc ca aleurone

Trng

Xanh

Hnh dng ci trng

6-hng

K nt hp d-i y, rng dn ln Aleuron trng trn. Cung bng ru di Ht di hoc hi di, trn my, Ru trn nhn khng c ch li.

B m 1 x B m 2 chn la F1, F2 mt th-ng

S l-ng trng/th h

C s qu trnh

50,000 - 60,000

Quan st bng

ti cnh ng Lai ng-c F3, F4, F5 trnh sn nghim, trch ly bng n-c nng (HWE) Lm sch ht ging, t lai F6, F7, F8 qu trnh sn nghim, trch ly bng n-c nng 100 500 Ly 20g cho 3,000 - 4,000 Ly 10g cho qu

xut malt quy m th

xut malt quy m th

Cc mi e da n i mch

Bnh Mc - Lan truyn do gi t cc ht b nhim mc, tc Take-all - Lan truyn do tip xc ca r, tc ng n r m mt - Lan truyn do m-a, tc ng n cnh Nm fusarium - Lan truyn do tip xc ca r, tc ng n h Bnh g st (gy ra bi nm) - Lan truyn do gi, tc ng Su bnh Aphids - Lm cho ht b qut li, mt mu u trng ca mui - Cy b n dn n mn Giun trn - Tn cng vo r Th - Gm nhm ht Chim - n ht

Qu trnh sn xut malt

i mch ( m 11 12%) N-c -c b sung theo tng giai on. Tng thi gian: 2 ngy i mch trong qu trnh ngm ( m 43 46%) Qu trnh ny mm t 4 6 ngy 16 20C Malt t-i ( m 42 45%) Sy kh trong 36 gi vi nhit sy tng dn t 50 220C

Malt ( m 2 6%)

Vn chuyn v l-u kho (t nht 2 tun)

Vai tr ca qu trnh ngm

- Mc ch: hp th n-c ng u trong ht. - Qu trnh ny ph thuc vo ging i mch, kch th-c ht, hm l-ng protein, iu kin sinh l, nhit - i mch cng d ht n-c, cng tt cho qu trnh sn xut malt - cng / xp - Kt thc qu trnh ngm

 m (%)

Rt n-c

Thay n-c

Rt n-c

Kt Thay th n-c c

Thi gian (gi)

Cc loi ni nh Cc ht tinh bt lin kt cht vi nhau (Steely):

tc khuych tn n-c v enzym gim

Cc ht tinh bt lin kt km cht ch (Mealy):

tc khuych tn n-c v enzym nhanh hn

(a)

(b)

Cng

Khng kh vo

y thit b (c l)

H2O vo H2O ra

Qut ht kh CO2 ra Khong khng -ng tho malt

Qu trnh ny mm

Tc ny mm ph thuc vo: - m v ng nht v m trong ht - Tc sn sinh ra cc hormone ca phi - Tc tng hp v gii phng enzyme ca m ni nh - Cc thnh phn dinh d-ng ca ni nh

Bung iu ha vi thit b phun n-c Kh ra Kh vo

o trn hnh xon c Ht i mch

Li i

Sn c c l H2O ra

Qut

Khng gian cho khng kh m v khng kh lm mt

B o trn

Khu vc tun hon kh Ht i mch

Kh ra

Qut Kh vo H thng lm m

Sn c c l

(v lnh nu cn)

Qu trnh sy
- Chm dt qu trnh chuyn ha - Gi hot lc enzym (quy trnh tng nhit) - Loi b cc cht gy mi kh chu - Tng c-ng cc cht to mi d chu - Tng mu (mu m = sy nhit cao) - Trnh cc vn v an ton thc phm

 m t-ng i (%)

Nhit kh vo (C)

Nhit kh ra (C)

Bt u QT sy

Kt thc QT sy

Khng kh -c lm nng li qua tng trn

Malt t-i

Khng kh Trao i nhit s cp

Tng trn Khng kh bo ha i ra khi tng d-i Tng d-i

Tb trao i nhit ca tng trn

Malt kh ra

Khng kh nng qua tng d-i

Tb trao i nhit ca tng d-i

c tnh ca i mch dng cho qu trnh sn xut malt

- Ging i mch: 2 hng, 6 hng - Kh nng sng - Trng thi ng - nhy cm vi n-c - m - Kch th-c ht - Hm l-ng protein - sch

Ch tiu Ht kch th-c ln (-c gi li trn mt sng 6/64) Ht kch th-c nh (lt qua mt sng 5/64) Kh nng ny mm (4ml 72 h. GE) Protein T l cc ht gy, v Tng l-ng Protein T l ht -c gi trn mt sng 7/64 Hm l-ng Beta-Glucan (p.p.m.) F/C Difference Hm l-ng protein ha tan/ tng l-ng protein c (NTU) nht (cps) Hm l-ng Protein ha tan Hiu sut trch ly (FG db) mu (ASBC) Hot lc diastatic (ASBC)

i mch 2 hng > 90% < 3% > 98% 11.5-13.0% < 5% 11.3-12.8% > 70% <115 <1.5 42-47% < 10 < 1.50 4.9-5.6% >81.0% 1.6-2.0 120-160

i mch 6 hng > 80% < 3% > 98% 11.5-13.5% < 5% 11.3-13.3% > 60% <140 < 1.5 42-47% < 10 < 1.50 5.2-5.7% >79.0% 1.8-2.2 140-180

Hm l-ng alpha Amylase (DU) 45-80 45-80 i mch phi chn u, nhanh chng ph v trng thi ng, qu trnh ny mm ng u. V phi mng, sng v dnh chc vo phn ni nh trong sut qu trnh thu hoch, lm sch v sn xut ma Qu trnh chuyn ha ca malt phi m bo ng mc, thng th-ng qu trnh ny mm din ra trong 4 ng Malt phi mang li h-ng v c tr-ng cho bia.

Cc c tnh ca malt dng trong sn xut bia

- m - Kh nng trch ly bng n-c nng - Kh nng ln men - Mc chuyn ha v tnh ng nht - Tc lc dch -ng - Mu sc - Cc enzyme - Hm l-ng nitrosamines - sch

Thng s m ln nht (%) thy tnh (%) ng nht (%) nht (cP) Hm l-ng glucan (ppm) Tng l-ng Protein ti a (%) T l nit ha tan hay ch s Kolbach trch ly nh nht khi Hiu sut nghin mn (%) S khc bit v hiu sut trch ly khi nghin mn v nghin th (%) mu (oEBC) Hot lc diastatic (oASBC) Hm l-ng Nitrosodimethylamine (ppm) Hm l-ng Deoxynivalenol (ppm) Hm l-ng S-methyl Methionine ppm)

Lager 4.5 > 80 > 95 < 1.6 < 200 11 38 44 80 34 34 >150 <0.1 <0.1 5

Ale 3.5 > 85 >95 < 1.55 <150 10 40 45 82 13 57 >100 <0.1 <0.1 <1

S Number l-ng Of ht kernels

% -Glucan

Cc nguyn liu cho qu trnh sn xut bia

Khuynh h-ng bia nng nn

100% malt

Khuynh h-ng thc dng

Malt & NL thay th

Khuynh h-ng t ph, hnh

Cc ngun khc

Ti sao phi dng malt?

- Nhng tc ng thc n cht l-ng

- Nhng tc ng t nhn thc n cht l-n

Gi thnh (%) trong qu trnh sn xut bia

1 2 8 3 4 5

1. Hoa houblon 4. Malt marketing 7. ng gi

2. NL thay th

3. Cc NL khc

5. Qu trnh sn xut 6. Bn hng v 8. Thu

Loi malt mu (EBC) Quy trnh sn xut Cara Pils 15-30 m trn b mt -c loi
b 50C tr-c khi gi 100C trong hn 40 pht, sau sy nhit 100 - 120C trong thi gian < 1 gi.

Loi malt mu (EBC) Crystal 75-300 Chocolate 500-1200

Quy trnh sn xut Ging Cara Pils, nh-ng sy 135C trong < 2 gi.

Lager malt -c sy kh b tng nhit t 75 n 150 trong hn 1 gi, sau t nhit ln 220C.

Black

1200-1400

Ging nh- chocolate malt, nh-ng sy nhit cao

Pilsner malt Vienna malt

Malt -c chuyn ha tt, nhit sy < 85oC Ging Pilsner malt nh-ng hm l-ng N ln hn, qu trnh chuyn ha tt hn, nhit sy < 90oC -c sn xut t i mch c hm l-ng Protein cao (1,85% N), thi gian ny mm -c ko di, nhit sy ban u thp (35oC) cho qu trnh chuyn ha -c tip din sau tng dn nhit dng100omch c hm S ln > i C l-ng N t-ng i thp (<1,65% N), qu trnh chuyn ha tt, qu trnh sy -c bt u 60oC, sau tng ln 105oC

Ch yu dng cho sn xut bia pale lager S dng cho qu trnh sn xut bia sm mu S dng cho qu trnh sn xut bia sm mu

Munich malts

Pale malt

Ch yu dng cho sn xut cc bia pale ale

Sn phm
Malt mm

Chi tit
Thi gian ny mm ngn, nhit sy thp

Mc ch
c php s dng lm NL thay th cc nc p dng lut Reinheitsgebot (Lut v tinh khit ca bia) nh c

Malt ti v malt c sy nh Malt diastatic

Ngay sau qu trnh ny Dng thay th cc enzym ngoi bo mm, khng cn sy hoc ch sy nh i mch 6 hng c hm lng N cao, c ngm n m ln, qu trnh ny mm ko di nhit thp, s dng axit gibberellic (nu c php), sy nh Sy trn than C hm lng enzym cao, c s dng trong qu trnh nu bia c t l NL thay th ln

Malt xng khi

S dng cho bia c mi khi nh rauchbier

Malt la m

Ht m c ny mm, sao cho cc thnh phn ca n c chuyn ha mt phn, sy nh to < 40oC)

Cho bia lm t la m

Malt la mch Malt yn mch

S dng cho cc loi bia c bit S dng cho cc loi bia c bit, trong c bia en Qu trnh ngm s dng xt chng li VSV, ny mm nhit m (25oC) S dng cho bia c dng la min. Ht k c ny mm cng c th dng lm ngun cung cp enzym

Malt la min

Cara Pils (Caramel malt)

m trn b mt c loi b c s dng to mu, 50C trc khi gi 100C trong hng v malt v v ngt cho hn 40 pht, sau sy nhit cc loi bia nh 100 - 120C trong thi gian < 1 gi. Pale malt c sy bng cch tng nhit t 49 n 170C c s dng to mu, mi v bnh m v mi qu hnh nhn cho bia

Amber malt

Crystal malt

Ging nh Cara Pils malt nhng c s dng to mu, c sy 135oC trong thi gian < 2 mi ko b v caramel cho bia gi Lager malt c sy kh bng cch tng nhit t 75 n 150C trong hn 1 gi, sau tng nhit ln 220C c s dng to mu, mi s c la, mi bnh m, cafe, hng v chy v ng cho bia c s dng to mu, v cht, mi bnh m v hng v chy cho bia

Chocolate malt

Malt en

Ging nh chocolate malt nhng sy nhit cao hn