Cng ngh sn xut bia en

Lp: C3SH2

LI CM N

Chng em xin chn thnh cm n Ban Gim Hiu Trng Cao ng Kinh T - Cng Ngh Tp. H Ch Minh, ban ch nhim v cc thy c trong khoa Cng Ngh Sinh Hc tn tnh dy d v to mi iu kin tt nht cho chng em c hc hi trong qu trnh hc tp b mn ny. Chn thnh cm n thy Nguyn Minh Khang trc tip bn cnh tn tnh dy d, hng dn v to iu kin thun li v tinh thn v vt cht cho em thc hin v hon thnh tt b mn ny. Qua qu trnh hc tp ti trng. Chng em c hc hi thm v b sung nhiu kin thc cn thiu st. Chn thnh cm n !!!

Tp.H Ch Minh, thng 3 nm 2009 Sinh vin thc hin Hong Th Linh ng Vn Quyt Nguyn Mnh Dng

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Cng ngh sn xut bia en

Lp: C3SH2

MC LC

Mc Trang ta

Trang

Li cm n....................................................................................................... i Mc lc ............................................................................................................ ii Danh sch cc hnh ..........................................................................................iv Phn I. M U ...........................................................................................1 1.1. t vn ..............................................................................................1 1.2. Gii thiu ...............................................................................................1 Phn II. TNG QUAN...................................................................................2 2.1 Tng quan v bia ....................................................................................2 2.2. Lch s v bia ........................................................................................2 2.3. Nguyn liu v x l nguyn liu..........................................................7 2.3.1. Malt i mch ....................................................................................7 2.3.1.1. Mt s malt trong sn xut bia .....................................................8 2.3.1.2 Vai tr ............................................................................................9 2.3.2. Hoa buplong ...................................................................................14 2.3.3. Nc ...............................................................................................17 2.3.4. Men bia ...........................................................................................18 2.3.5. Cc cht lm trong..........................................................................23 2.3.6. K thut nu nguyn liu................................................................23 2.3.7. Mt s cht trong nguyn liu ........................................................24 2.3.8. To thnh phm ..............................................................................26 2.3.8.1. Lm trong bia ............................................................................26 ii http://www.ebook.edu.vn

Cng ngh sn xut bia en

Lp: C3SH2

2.3.8.2. Bo ha CO2 ............................................................................27 2.3.8.3. Tng bn ca bia.................................................................27 Phn III.QUY TRNH CNG NGH SN XUT ..................................29 3.1.Quy trnh phn xng nu.................................................................29 3.1.1. Nghin, phi trn, h ha v dch ha............................................30 3.1.2. Qu trnh ng ha v lc ............................................................31 3.1.3. Qu trnh huplong ha ....................................................................32 3.1.4. Qu trnh lng trong v lm lnh....................................................32 3.2. Quy trnh phn xng ln men..........................................................33 3.2.1. Qu trnh ln men ............................................................................33 3.2.2. Qu trnh hon thin sn phm........................................................35 3.3. Quy trnh phn xng chit...............................................................36 3.4. Bo qun v phc v ............................................................................37 Phn IV. KT LUN V KIN NGH .....................................................40 4.1. Kt lun................................................................................................40 4.2. Kin ngh .............................................................................................41 Ti liu tham kho........................................................................................43

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Cng ngh sn xut bia en

Lp: C3SH2

DANH SCH HNH

Hnh

Trang

2.1. Sn xut bia th k 16 ................................................................................. 6 2.2. Cy la mch .............................................................................................. 8 2.3. La mch .................................................................................................... 8 2.4. Hoa bia v nn bia kh ............................................................................. 13 2.5. hn hp iatomit v men bia .................................................................... 18 2.6. Bia en porter Zywiec .............................................................................. 27 Bng 1: Ch tiu nh gi malt ........................................................................ 11 Bng 2: Ch tiu nh gi nc ....................................................................... 17

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Cng ngh sn xut bia en

Lp: C3SH2

PHN I:
1.1. T VN

GII THIU

X hi ngy cng pht trin, khoa hc k thut ngy cng tin tin, nhu cu cuc sng con ngi ngy cng c nng cao nhng vn v chm sc sc kho c t ln hng u. Con ngi bit vn dng nhiu ng dng ca khoa hc vo ch bin, sn xut ra nhiu thc phm, ung giu dinh dng nhm phc v v p ng nhu cu thit yu hng ngy. Vn tm hiu v pht hin nhng enzyme c tc dng tt nhm a vo ch bin nhng thc phm b dng cho con ngi. 1.2. GII THIU Bia l mt loi nc gii kht ln men rt b dng. Bia c ru nh hm lng ru khong 3 - 6%, c ga hm lng CO2 khong 3 - 4 g/l, c bt mn xp, c hng v thm ngon rt c trng. Ngoi ra, bia cn cha mt s cht b dng. - Cht m: c bit l m ha tan chim 8 10% cht tan, bao gm: protein, peptid v amino acid. Glucid: Glucid tan 70% l dextrin, pentosan sn phm caramel ha. Vitamin: Ch yu l vitamin nhm B.

Ngoi ra trong bia cha mt lng cc enzyme khc nhau. c bit CO2 ha tan trong bia c tc dng lm gim nhanh cc cn kht cho ngi ung bia, gip tiu ha nhanh thc n v n ung ngon ming, gim mt mi, tng phn tnh to nu nh ngi ung x dng mt liu lng thch hp. Nh nhng c im nu trn, bia c sn xut v s dng rng ri hu ht cc nc trn th gii.

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Cng ngh sn xut bia en

Lp: C3SH2

PHN II:

TNG QUAN TI LIU

2.1. TNG QUAN V BIA C cu chuyn cho rng ngi pht minh ra bia l mt bnh nhn ngho, ng ta b bnh m cng trong ly nc cho mm n, nhng ng qun hai ngy sau bnh m ln men trong ly nh mt mn cho c, ng n c cm gic ngy ngt say v hi men sau th lnh bnh. T ng lm th nghim thnh mt cng thc gip cho ngnh y khoa cha bnh v ch bia nh nc ung ca thnh thn Gottliches Getrank. Bia cng c cp ti trong Thin Tnh S ca ngi Sumer mt bn trng ca Hymne Fur Ninkasi/ Hymn for Ninkasi bt h hn 3900 nm t lng tn knh n thn Ninkasi l v thn bo tr cho vic nu bia. Ngi Sumer m u thi i ch bia vi 20 hng: 8 hng dng loi la Emmer (Triticum dicoccum). 8 hng bia dng lu mch (Gerste) v 4 hng khc dng loi ng cc (Getreidegemisch) . Bia c mu c khng lc nn ngi ung phi dng ng ht, xut cng xa hn 1000 km ti tn Ai Cp. Ngnh nu bia c truyn sang cc nc ln cn trong vng Lng H. Nu bia vi cc loi la mch (Hafer), bp (Mais), la m en (Roggen), la m (Dinkel), ht k (Hirsen) Triu i thi Babylon c, vua Hammurabi c o lut sn xut bia phn phi cho mi ngi nh mt phn n trong ngy theo tng giai cp: cng nhn 2 lt, cng chc 3 lt, nhng ngi lnh o tn gio 5 lt, bia khng bn m trao i bng la mch. Nm 1911 s khai qut ci ging Alzey thi La M, cc chuyn gia ngnh kho c hc tm thy ly bng cha mch nha hn 1600 nm. Ngnh bia pht trin mnh theo thi gian nh hng vo i sng ca nhn loi. Cha ca ngnh y khoa Hippokrates 370 trc CN cng nhn bia c th cha tr bnh mt ng. Men bia (Bierhefe) c th dng cha tr bnh gan Hepatitis, vng da, bnh tiu ng, bu c, bnh l ln Alzheimer. Nh trit hc cng l Bc s ngi Thy S Paracelsus (1493-1541) vit bia l thn dc Das Bier ist eine wahrhaft gottliche Medizin/ The beer is true stop a divine medicine. Bia c nhiu cht b dng, nhng ngi no c nhiu cht Harnsaure/ uric acid trong mu, khng nn ung bia 2 http://www.ebook.edu.vn

Cng ngh sn xut bia en

Lp: C3SH2

d sinh ra bnh Gicht/ gout, au nhc u khp xng, cc t ngn tay, chn gn u ngn chn ci Mt lt bia c 450 kcal (=1870 kJ), acid hu c (0,7mg), alcool (40g), cht ng (0,02mg), glucid (35mg), glycerol (1,6mg), kh carbonic (4,5mg), mui khong cht (1,6mg), Ca (30-100mg), K(300-450mg) , Mg (70-135mg), Na (25130mg), Vitamin B1 (0,04mg), Vitamin B2 (0,3 bis 0,4 mg), Vitamin B6 (0,47 bis 0,82mg), Biotin (0,5mg), Nikotinsure (6,3 bis 8,8 mg), Folsaure (0,8 mg) v Pantothensaure (0,9 bis 1,1mg) phi ng tiu chun 1/3 Alkohol, 1/3 Kohlensaure v 1/3 Restextrakt. i vi cng nghip sn xut bia, Pasteur khuyn nn tit khun dung dch nc p bng cch un nng vi iu kin khng b tp nhim v sau lm lnh trc khi ln men. Louis Pasteur vi phng php kh trng v nhiu bc hc k tip nghin cu cho cng vic sn xut bia hon ho hn sau ny: Hanse, Emil Christian v Linde Carl von. thi gian ln men bia mau hn, nh bc hc nghin cu ngnh khoa hc t nhin Hanse E. Christian (1842 - 1909) sinh Kopenhagen, an Mch, lm th nghim trung tm nghin cu Carlsberg t (1880-1883). Phng th nghim ny pht mnh c men bia Saccharomyces Carlsbergensis. Tuy nhin ng Jacob Christian Jacobsen ch hng bia cho rng khng th rt ngn thi gian bia trong tin trnh ch bin, lm bia km phm cht, ngc li con trai ng l Carl Jacobsen mun rt ngn thi gian ny c th ch bia nhanh hn khi mt thi gian ch i Rt tic thi cha c my lnh iu ha vic sn xut. Nh bc hc c Linde Carlvon (1842-1934) Munich nm 1871 pht minh c my lnh bng ammoniac (nn) cho ti nm 1881 my lnh c s dng rng ri, n nm 1877 nh my lnh cc hng bia sn xut quanh nm. Cng vi s ra i ca nhit k, t trng k gip cc hng sn xut bia tng hiu qu v kim sot nng ru. Ngi c Gabriel Sedlmayer (1850-1931) p dng cc phng php ln men thnh cng, v nhiu nh bc hc khc tip tc ng gp v pht minh, m u thi k pht trin thnh vng cho ti nay.

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Cng ngh sn xut bia en 2.2. LCH S V BIA

Lp: C3SH2

Bia l mt trong cc ung lu i nht m loi ngi to ra, c nin i t nht l t thin nin k 5 TCN v c ghi chp li trong cc th tch c ca Ai Cp c i v Lng H (Mesopotamia). Ging nh phn ln cc cht cha ng khc c th b ln men mt cch t nhin, rt c th l cc ung tng t nh bia c pht minh mt cch c lp gia cc nn vn minh trn ton th gii. Vic kim nh ha hc cc bnh gm c pht hin ra rng bia (tng t nh ru vang) c sn xut khong 7.000 nm trc khu vc ngy nay l Iran v l mt trong s cc cng ngh sinh hc bit, trong cc quy trnh sinh hc ca s ln men c p dng. Bia ni mt cch tng th l mt loi ung cha cn c sn xut bng qu trnh ln men ca ng l lng trong mi trng lng v n khng c chng ct sau khi ln men. Dung dch ng khng b ln men gi l hm bia, thu c t qu trnh ngm nc, hay nc bia, ht ng cc c thnh mch nha, thng thng l la mch. Cc ung cha cn c lm t s ln men ng c trong cc ngun khng phi ng cc, chng hn nc hoa qu hay mt ong - ni chung khng c gi l bia, mc d chng cng c sn xut t cng mt loi men biada trn cc phn ng ha sinh hc. Qu trnh sn xut bia c gi l nu bia. Do cc thnh phn s dng sn xut bia c khc bit ty theo tng khu vc, cc c trng ca bia nh hng v v mu sc cng thay i rt khc nhau v do c khi nim loi bia hay cc s phn loi khc. Ti Lng H, chng c lu i nht v bia c cho l bc v 6.000 nm tui ca ngi Sumeria miu t nhng ngi ang ung mt th ung bng cc cn ht bng sy t thng cng cng. Bia cng c cp ti trong Thin s thi Gilgamesh, mt bn trng ca 3.900 nm tui ca ngi Sumeria t lng tn knh n thn Ninkasi, v thn bo tr cho bia, n cha cng thc lm bia c nht cn st li v miu t vic sn xut bia t la mch thng qua bnh m. Bia tr thnh thit yu i vi tt c cc nn vn minh trng ng cc th gii phng Ty c xa, c bit l Ai Cp v Lng H. 4 http://www.ebook.edu.vn

Cng ngh sn xut bia en

Lp: C3SH2

Bia tng l quan trng i vi ngi La M trong thi k u, nhng trong thi k Cng ha La M th ru vang thay th bia nh l mt ung cha cn c a chung hn. Bia tr thnh ung c coi l thch hp cho nhng ngi man rn Tacitus vit mt cch y ch bai v bia c cc ging ngi c sn xut trong thi i ca ng. Ngi Thracia cng c bit l s dng bia sn xut t la mch en, thm ch t th k 5 TCN, nh Hellanicos vit trong v cc opera. Tn gi cho bia ca h l brutos hay brytos. S b sung hoa bia vo bia to v ng, bo qun v hng v cho bia l mt pht kin tng i mi: trong thi Trung c nhiu hn hp khc ca cc loi tho mc thng thng c cho vo bia ch khng phi hoa bia. Cc hn hp ny thng thng c gi l gruit. Hoa bia c trng ti Php sm nht l vo khong th k 9 vn bn c nht cn st li c ghi chp v vic s dng hoa bia trong bia c nin i vo nm 1067 bi n tu vin trng kim nh vn Hildegard: Nu ngi ta nh lm bia t yn mch, n c chun b cng hoa bia. Ti chu u, trong thi Trung c, bia ch yu c sn xut trong gia nh. Vo th k 14 v 15, vic sn xut bia dn dn chuyn t hot ng gia nh sang hot ng th cng, vi cc qun bia v tu vin sn xut bia ca mnh hng lot tiu th. Trong th k 15, Anh th loi bia khng c hoa bia c bit n nh l ale, cn vic s dng hoa bia th ung gi l bia. Bia c cha hoa bia c nhp khu vo Anh t H Lan sm nht l t nm 1400 Winchester, v hoa bia c trng trn quc o ny t nm 1428. Tnh ph bin ca hoa bia ban u l hn hp Cng ty bia ru London i xa ti mc ra thng bo khng hoa bia, khng tho mc hoc nhng g khc tng t c cho vo bt k ale hay ru (mi) no s c sn xut - m ch c liquor (nc), mch nha, v men bia. Tuy nhin, vo th k 16, ale c dng ch cc loi bia mnh (nng cn cao) bt k, v tt c ale v bia u s dng hoa bia. Nm 1516, William IV, Cng tc x Bavaria, thng qua Reinheitsgebot (Lut tinh khit), c l l quy nh v thc phm c nht cn p dng n nay. Gebot quy nh rng thnh phn ca bia ch c bao gm nc, la mch hoa bia, vi men bia c b sung sau pht kin ca Louis Pasteur vo nm 1857. Lut ca ngi Bavaria c p dng trong c nc c nh l mt phn ca nc 5 http://www.ebook.edu.vn

Cng ngh sn xut bia en

Lp: C3SH2

c thng nht nm 1871 thnh ch c di thi Otto von Bismarck v k t c cp nht phn nh xu hng hin i trong sn xut bia ru.

Hnh 2.1: Sn xut bia th k 16 Cho n nay, Gebot vn c coi l tiu chun ca tinh khit cho bia, mc d iu ny c th gy tranh ci. Phn ln cc loi bia cho n thi gian gn y thc cht l th m ngy nay gi l ale. Bia lager c pht hin ra mt cch tnh c vo th k 16 sau khi bia c lu tr trong cc hm lnh mt thi gian di k t n c sn xut nhiu hn ale. Vi s pht minh ra ng c hi nc nm 1765, cng nghip ha sn xut bia tr thnh s tht. Cc ci tin mi trong cng ngh sn xut bia xut hin cng vi s ra i ca nhit k v t trng k vo th k 19 cho php cc nh sn xut bia tng tnh hiu qu v kim sot nng cn. Cho n cui th k 18, mch nha ch yu c lm kh bng la do t g, than ci, tru, v sau nm 1600 l t than cc. Ni chung, khng c loi mch nha no trong s ny c che chn tt khi khi sinh ra trong cc l sy, v do cc loi bia thi k c thnh phn hi khi trong hng v ca chng, cc chng c ch ra rng cc nh sn xut mch nha v bia thng xuyn phi c gng gim thiu s m khi ca bia thnh phm. S pht minh ra l nng hnh trng nm 1817 ca Daniel Wheeler cho php to ra mch 6 http://www.ebook.edu.vn

Cng ngh sn xut bia en

Lp: C3SH2

nha, mch nha nng chn k v to tin cho sn xut cc loi bia en (porter v stout). S pht minh ra vai tr ca men bia trong qu trnh ln men vo nm 1857 bi Louis Pasteur gip cho cc nh sn xut bia phng php ngn chn v chua ca bia bi cc loi vi sinh vt khng mong mun. Nm 1953, Morton W Coutts, mt ngi New Zealand pht trin k thut ln men lin tc. Morton ly bng sng ch cng ngh ca ng v n l mt cuc cch mng trong cng nghip bia do n lm gim thi gian v sn xut bia trc y l 4 thng xung cn cha y 24 gi. Cng ngh ca ng vn c s dng bi nhiu nh sn xut bia ln nht th gii ngy nay, bao gm c Guinness. Ngy nay, cng nghip bia l cng vic kinh doanh khng l ton cu, bao gm ch yu l cc t hp c ra i t cc nh sn xut nh hn. Trong khi bia ch yu l ung cha cn th mt s bin thi ca n cng tn ti, xut pht t th gii phng Ty, l cc loi bia i qua cng on x l loi b bt cn, sn xut ra ci gi l bia khng cn. 2.3. NGUYN LIU V X L NGUYN LIU Thnh phn chnh ca bia l nc, la mch mch nha ha, hoa bia v men bia. Cc thnh phn khc, chng hn cc cht to mi v hay cc ngun to ng khc c thm vo nh l cc ph gia. Cc ph gia ph bin l ng v la go. Cc ngun tinh bt ny c ngm chuyn ha thnh cc loi ng d ln men v lm tng nng cn trong bia trong khi b sung rt t hng v. Cc nh sn xut bia ln M s dng tng i nhiu cc ph gia sn xut bia rt t hng v vi nng cn 4-5% theo th tch. Cng thc nguyn liu ch yu cho sn xut bia: Bia = Malt i mch + hoa huplong + H2O Ta c th im qua cc bc trong khu x l nguyn liu. 2.3.1. Malt i mch Tt c nhng ht ng cc, nu c m mm vi s kim sot cht ch ca cc iu kin k thut ( m, nhit v mc thng gi), s dng trong cng

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Cng ngh sn xut bia en

Lp: C3SH2

ngh sn xut bia u c th gi chung l mch nha hay malt (nh malt thc, malt bp, malt la m).

Hnh 2.2: Cy la mch

Hnh 2.3: La mch 2.3.1.1. Mt s loi malt dng trong sn xut bia en S khc bit gia bia en v bia vng ngoi thnh phn v malt, houblon v mt s cht khc th s khc bit c trng ch yu l loi malt. Trong cng ngh sn xut bia en ngoi malt en ngi ta cn s dng mt s loi malt sau: + Malt caramen: Trong cng ngh sn xut bia malt caramen c dng nh mt cht ph gia nhm to cho bia c v c trng ngoi ra cn tc dng lm tng cng mu cho sn phm. Liu lng dng ca malt caramel 2 - 5% bia vng v 5 10% bia en. Malt caramel c v ngt v mu rt c trng c hm m 5 - 8%, hm 8 http://www.ebook.edu.vn

Cng ngh sn xut bia en

Lp: C3SH2

lng cht chit ho tan 60 - 70% c sn xut theo 2 phng php: t malt ti hoc malt kh. + Malt caf: c sn xut ch yu t malt kh. C mu sm v c mi ging mi cafe. Liu lng s dng l 2 - 5% vi hm m t 12 - 14% c dng nhum mu cho bia en. + Malt melanoid: cn c tn khc l melan l loi malt en mi thm rt mnh v cha nhiu melanoid. c sn t loi a mch c hm protein cao. Malt melan c dng trong cng ngh sn xut bia en chng cho sn phm mang mi v m , c trng. Liu lng s dng 10 - 12%. Malt l sn phm c ch bin t cc loi ht ha tho nh i mch, tiu mch, thc, ng sau khi cho ny mm iu kin nhn to v sy n m nht nh vi iu kin bt buc. Malt l mt loi bn thnh phm v giu cht dinh dng: 16 18% cht thp phn t d ha tan + h enzyme c bit phong ph, ch yu l amylase v protease. Trong s cc loi mch nha th mch nha t la i mch (Hordeum vulgare-Barley) c s dng rng ri nht do n cha nhiu amylase, l mt loi enzyme tiu ha gip cho vic ph v tinh bt chuyn n thnh ng. Tuy nhin, ph thuc vo loi cy trng trong tng khu vc m cc loi ng cc c / khng c mch nha ha khc cng c th s dng, bao gm la m, la go, yn mch (Avena sativa-Oat) v la mch en (Secale cereale-Rye), cng nh t ph bin hn l ng v la min (cao lng, Sorghum chinensis). Mch nha c to ra t ht ng cc bng cch ngm chng vo trong nc, cho php chng ny mm v sau lm kh ht ny mm trong cc l sy. Ht ng cc mch nha ha to ra cc enzyme chng chuyn ha tinh bt trong ht thnh ng c th ln men. Thi gian v nhit sy khc nhau c p dng to ra cc mu mch nha khc nhau t cng mt loi ng cc. Cc loi mch nha sm mu hn s sn xut ra bia sm mu hn. Ngy nay, trong phn ln cc trng hp, hai hoc nhiu loi mch nha c phi hp sn xut bia. 2.3.1.2. Vai tr

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Cng ngh sn xut bia en

Lp: C3SH2

Malt cung cp ton b lng glucid (ch yu di dng tinh bt) chuyn ha thnh ng, v t ng chuyn ha thnh cn v cc cht khc. gim gi thnh, ngi ta c th s dng ng cc lm th liu v lng ti a l 50% ch khng th thay th hon ton malt. Malt cha y enzyme amylaza thy phn tinh bt. Nu s dng th liu nhiu th lng enzyme ny cung cp khng y v ta buc phi b sung enzyme t bn ngoi vo, ch yu l enzyme t vi sinh vt. Malt cung cp kh lng protein v c cha h enzyme proteaza thy phn chng. Trong giai on m mm, h enzyme ny c hot ha mnh m. Khi chuyn sang giai on nu, chng thy phn protein to thnh cc phc cht c kh nng gi CO2 tt, to v bia c trng. Cc loi enzyme trong malt: H thng enzyme ny gm c:
-amylase,

beta-amylase

amilophosphatase, phn ln chng tp trung phi mm v mt t c phn b phn di ca ni nh hoc trong mng ngn gia v tru v ni nh.

H thng enzyme thy phn tinh bt - Vi enzyme -amylase c cht ca n l tinh bt v destrin, t to ra

sn phm l maltose v cc destrin mch ngn. Enzyme ny hot ng ti u pHopt = 5.8, topt = 72 76 0C. - Vi enzyme beta-amylase, n c trong ht i mch dng lin kt cng nh dng t do, nhng trong qu trnh m mm hot tnh ca enzyme ny s tng dn. Vi s tham gia ca enzyme ny, tinh bt i mch s b phn ct thnh ng maltose. Enzyme ny hot ng ti u pHopt = 5.5 5.8, topt = 62 650C.

H thng enzyme protease: Trong ht i mch, ton b h thng enzyme ny trng thi lin kt, hu

nh khng hot ng. Nhng khi chuyn qua giai on m mm th hot tnh chung ca h enzyme protease tng nhanh. - Proteinase: s tn cng ln cc phn t protein nguyn thy to ra cc sn phm trung gian nh: pepton, peptit, polypeptit, vi pHopt = 5.1, topt = 50 550C.

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Cng ngh sn xut bia en

Lp: C3SH2

Bng 1: nh gi ch tiu malt STT Ch tiu kim tra Tiu chun Mu vng rm, khng c mc, khng su mt <=5%

Ngoi quan

m ha tan trn cht kh xay nhuyn Protein tng Hot lc C ht >2,5 mm C ht <2,2 mm

>=80%

4 5 6

9,5-11% 260 - 320WK >=85% >=1,5% <= 5 EBC < 15pht Bnh thng 3,0-4,5 EBC 5,6-6 4,0-4,7% 38-43

7 8 9 10 11 12 13

trong Thi gian ng ho Tc lc mu pH Protein ha tan Ch s Kolbatch

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Cng ngh sn xut bia en

Lp: C3SH2

H thng enzyme esterase (phosphatase): H thng enzyme esterase (phosphatase) gm c: saccharophosphatase,

phytase, glyxerophosphatase, nucleotidase tham gia thc y v xc tc cho cc qu trnh ester ho trong qu trnh ny mm. - Phytase: ph mi lin kt este ca phytin v gii phng ra ru inozit v axit phosphoric t do. Phytase c pHopt =5.0 5.5, topt =40 500C. - Cc enzyme khc nh: saccharophosphatase, glyxerophosphatase, nucleotidase s ph cc mi lin kt ester tng ng ca cc hp cht hu c c cha phosphate v gii phng ra acid phosphoric t do. Malt l tn chung gi ng cc ny mm: i mch, tiu mch, thc np, t, la m.... Hin nay trong sn xut bia ngi ta dng ch yu l i mch ny mm. Do vy danh t malt cng c hiu v gi cho i mch ny mm. Ht i mch l ngun cung cp tinh bt cho qu trnh ng ha, to ng cho s ln men ru v sau ny. ng thi trong qu trnh ny mn ca i mch s tch t nhiu enzyme cng nh tng hot tnh ca nhiu enzyme c trong ht nh amylase, protease, maltase... V vy nguyn liu cho sn xut bia phi dng i mch ny mm. Malt t tiu chun phi l ht malt mng nc, c r di 1,5 2cm, c di l mm khong 2/3 3/4 chiu di ht thc khi sn xut bia hay bng chiu di ht thc khi sn xut bia thm mu. S d ngi ta quan tm n chiu di l mm v n c trng cho s d ha tan ca ni nh. - Trong sn xut bia, ngi ta khng dng malt ti m dng malt qua sy kh, v bn thn malt ti c mi v v ti sng khng thch hp cho lm bia. Hn na malt sy kh d bo qun, c th tr s lng ln dng dn. Khi qu trnh ny mm thc i mch xy ra, trong ht s c mt s bin i sinh ha sau: - Tinh bt thy phn mt phn 20 25% thnh ng n nh enzyme amylase. Cc ng a polysaccharide s b phn gii mt phn thnh ng monotrisaccharide. 12 http://www.ebook.edu.vn

Cng ngh sn xut bia en

Lp: C3SH2

- Protein s c phn gii thnh pepton, peptid v cc amino acid nh protease. V vy sau ny mm, m amine tng 3 6 ln. - Lipid phn gii thnh acid bo v glycerin nh lipase... Tiu chun quan trng nh gi cht lng ca malt l hot lc enzyme. V vy trc khi s dng malt phi kim tra hot lc enzyme. Sy kh malt cng l mt cng vic quan trng v cn tun th ng phng php mi m bo c ch phm malt kh v c cht lng, tc khng lm nh hng xu n cht lng enzyme trong malt. Ngoi malt t i mch, hin nay gim gi thnh sn phm, ngi ta c gng thay i mt t l thp malt i mch bng malt ca mt s loi ng cc c cha nhiu tinh bt nh ht la m, ht go... Nu khng enzyme t malt ngi ta c th b sung ch phm emzyme t nm mc. chun b cho len men bia, ngi ta ng ha cht malt. Thc cht y khng ch xy ra qu trnh ng ha m c qu trnh thy phn protein to cc ch phm d tiu nh cc amino acid, poly- hay diamono acid. Cc bc tin hnh ng ha: malt xay nh trn vi nc thnh dch sau nng dn nhit ln v gi n lin tc 54 500C trong 1 gi, sau nng len nhit 62 700C trong 30 45 pht, sau na li nng ln nhit 750C cho n khi ng ha kt thc lc dch ng ha sau ny s dng. 2.3.2. Hoa huplong

Hnh 2.4:

Hoa bia v nn hoa bia kh

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Cng ngh sn xut bia en

Lp: C3SH2

Hoa bia ng hoa tho (Hopfen/Hop/ Houblon) loi dy leo c gai tn khoa hc Humulus- Lupulus c tm thy vo th k th 8 thung lng Talmud thnh Babylon. H trng ly hoa ci lm tho dc kasuta cho n th k th 16 bt u dng lm gia v nu bia thm hng thm, mi v hi ng bo qun lu khng lm mt phm cht. Cc nc chu u ly ging v trng cc Tu Vin, v pht trin trng thnh nhng vn ln, ngy nay khp ni trn th gii u trng nhiu loi dy hoa bia, mc cao ti 6 m. Ma ng rng l thn giy tr tri vn chu ng c gi lnh, n ma xun mc rt nhanh, mi ngy c th leo ln cao 30 cm. Loi dc tho t hoa bia tr bnh mt ng, lm thuc an thn. Hoa bia l thc vt dng dy leo, sng lu nm (30 - 40 nm), c chiu cao trung bnh t 10-15 m. Hoa houblon c hoa c v hoa ci ring cho tng cy. Trong sn xut bia ch s dng hoa ci cha th phn. Hoa bia thng c s dng to v ng cho bia k t th k 17. ng ca bia thng phm c o theo Thang n v ng quc t (IBUS). Trong khi cy hoa bia c trng bi nng dn trn khp th gii vi nhiu ging khc nhau, nhng n ch c s dng trong sn xut bia l ch yu. Mt c im ng lu ca cy l hoa c v hoa ci sinh ra trn hai cy khc nhau. Hoa ci ci cha th phn c dng lm nguyn liu sn xut bia. V vy phi nh b sm cy hoa c kp thi, nu khng hoa ci s th phn, to ht, s gim cht lng ca hoa trong sn xut bia. Khi hoa huplong sp chn, phn hnh nn xut hin nhng ht trn c mu xanh ng nh v nhn dnh. l nhng ht lupulin phn gi tr nht ca hoa. Nhng ht ny c cha cht thm, cc cht c v ng c trng, nh bia c v ng d chu, c hng thm, bt lu tan v gi c phm cht khi thi gian bo qun ko di. Hoa huplong c nhiu nc trn th gii trng nh Cng ha Lin bang c, Ba Lan, Php..., trong Tip Khc nay l Cng ha Sec v Cng ha Slovakia l nc trng hoa ny c cht lng v nng sut ng hng u. Bia ca Tip Khc ngon ni ting l v l do .

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Cng ngh sn xut bia en

Lp: C3SH2

Hoa huplong c thu hoch thi k gi l chn k thut. Lc ny, cc cnh hoa hnh nn cn ng cht, c mu vng xanh hay xanh vng, cc ht lupulin cn nm trong hoa vi c im: nhn dnh v c hng thm. Nu khng thu hoch ng, thi k chn k thut s i qua v tip theo l thi k chn sinh l ca hoa: cc cnh hoa hnh nn m ra, cc ht lupulin ri rng, hoa mt phn gi tr nht. Hoa ti va hi v c m khong 70 75%. m ny khin hoa khng bo qun c lu, v vy phi tin hnh sy hoa c m 10 13%. Hoa sy xong c bo qun rt chu o phng c m khng kh khong 85 90%, nhit 20 300C trong thi gian 10 15 ngy. Vi thi gian bo qun nh vy, m s phn b u trong hoa, cnh hoa khng b gin gy. c ch s pht trin ca vi sinh vt trn hoa ngi ta dng SO2 sau hoa c ng bnh, bao kn bng giy chng mc, bo qun kho lnh, ti, kh nhit 0,5 20C. Thnh phn ha hc: Nc : 11 -13% - Cht ng : 15 - 21% - Polyphenol : 2,5 - 6% - Protein : 15 21% - Cellulose : 12 - 14% - Tinh du thm : 0,3 1% - Cht khong : 5 8% - Cc hp cht khc : 26 28% Vai tr ca hoa bia trong sn xut bia Hoa bia cha mt s tnh cht rt ph hp cho bia:

Cung cp v ng cn bng v ngt ca ng mch nha, To ra hng v t mi hoa cho ti mi cam qut hay mi tho mc, Hoa bia c cc hiu ng khng sinh gip cho hot ng ca men bia tt hn trc cc loi vi sinh vt khng mong mun.

Vic s dng hoa bia gip cho vic duy tr thi gian gi bt lu hn (to ra bi cc cht cacbonat ha bia). Vai tr ca cht ng: L thnh phn c gi tr nht ca hoa houblon. Lm

cho bia c v ng du, to ra mt c tnh cm quan rt c bit ca bia. Khi ha tan vo dch ng v tn ti trong bia, cht ng l nhng hp cht c hot tnh sinh hc cao to ra sc cng b mt gip cho bia c kh nng gi bt lu. Vi nng thp cc cht ng cng c kh nng c ch rt mnh cc vi sinh vt, v chng c tnh khng khun rt cao v do lm tng bn ca bia thnh phm. 15 http://www.ebook.edu.vn

Cng ngh sn xut bia en

Lp: C3SH2

- Nhm acid ng c 2 loi : + Alpha-acid: gm humolone (35 - 70%), cohumolone (20 - 55%), adhumolone (10 - 15%), prehomulone (1 - 10%) v posthumolone (1 - 5%). + Beta-acid: gm lupulone (30 - 55%), colupulone (20 - 55%), adlupulone (5 - 10%), prelupulone (1 -3%), postlupulone. Vai tr ca tinh du thm: Tinh du trong hoa houblon gm hn 200 cht: terpen, ester, cetone v cc hp cht cha lu hunh. Tinh du phn hoa houblon chim t 0,17 0,65% trng lng hoa, trong khong 3/4 l cc cu t thuc nhm tecpen (C5H8)n v 1/4 l cc cu t c mang oxy, i din chnh l geraniol (C10H18O). Tinh du hoa iu kin gia nhit nh d b oxy ho, khi tc dng gy mi s thay i nhiu, thm ch to ra mi khng ph hp cho sn phm bia nh mi ti. Cc hp cht trong tinh du c th tn ti di cc dng hydratcacbon vi nhn l mt tecpen (C5H8), hoc di dng aldehyd, ceton, ru, Khi ha tan vo dch ng, tinh du tn ti trong bia v to ra cho bia mt mi thm c trng rt nh nhng v d chu. Vai tr ca tannin: Vi hm lng trung bnh khong 4% trng lng hoa, tannin c 1 vai tr nht nh trong qu trnh cng ngh, t c nh hng trc tip hay gin tip n cht lng bia. Trong qu trnh un si dch ng vi hoa houblon, trc ht tannin c tch ra di dng ha tan. Sau , do iu kin nhit cao v thi gian ko di, chng s b oxy ho v trng ngng cc mc khc nhau, cc phn t trng ngng s hnh thnh mi lin kt ng in vi cc protein trong dch ng, hnh thnh nhng phc tannin protein, to ra dng kt ta nng trong qu trnh ny. Mt khc, mt dng phc tng t, nhng trng lng phn t nh hn, khi h nhit xung chng s kt ta li to thnh kt ta ngui trong dch ng. Tm li, tannin c nh hng tt n qu trnh cng ngh: gip dch ng trong nhanh hn v kt ta cc thnh phn protein khng bn, lm tng bn keo ca bia, nhng mt khc tannin cng lm kt ta cc protein bn lm gim kh nng to bt ca bia. bo qun hoa c lu ngi ta ch bin hoa huplong thnh dng cao m bo cc tiu chun sau: + m: 12,5% + Cht x: 13,3% 16 http://www.ebook.edu.vn

Cng ngh sn xut bia en + Cc cht cha nitrogen: 17,5% + Ester: 0,4%

Lp: C3SH2

+ Cc cht c v ng humulone, lupulone: 18,3%, tannin: 3%...Chnh cc acid ng, nha ng ca hoa c tc dng st trng cho bia. Tannin cng to v ng v gy kt ta protein do lm trong bia. 2.3.3. Nc Do thnh phn chnh ca bia l nc (chim t 80 - 90%) nn ngun nc v cc c trng ca n c mt nh hng rt quan trng ti cc c trng ca bia. Nhiu loi bia chu nh hng hoc thm ch c xc nh theo c trng ca nc trong khu vc sn xut bia. Mc d nh hng ca n cng nh l tc ng tng h ca cc loi khong cht ha tan trong nc c s dng trong sn xut bia l kh phc tp, nhng theo quy tc chung th nc cng l ph hp hn cho sn xut cc loi bia sm mu nh bia en, trong khi nc mm l ph hp hn cho sn xut cc loi bia sng mu, chng hn nh bia pilsener ca Cng ha Sc. Nc trong sn xut bia l yu t rt quan trng n quyt nh cht lng ca bia v c quyt nh bi cc ch tiu sau: cng, pH, hm lng cht rn v cc ch tiu sinh hc.

Bng 2: Ch tiu nh gi nc STT 1 2 3 4 Chi tiu kim tra pH kim tng TAC cng tng c Yu cu 6,5 - 7,5 <= 4oF <= 5 oF <= 20NP

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Cng ngh sn xut bia en

Lp: C3SH2

cng ca nc c quyt nh bi cc hm lng Ca2+ v Mg2+ c trong nc, ta phi x l loi b cc ion ny ra khi nc. Nc ng tiu chun dng trong sn xut bia phi l nc mm, rt mm cng tt. pH ca nc = 6,8 7,3.

- Hm lng cht rn: tc phn cn cn li sau khi un bc hi ht v sy kh 1050C n khi lng khng i. Hm lng cht rn trong nc ung thng l 1000 mg/l. Hm lng cht rn trong sn xut bia l 700 mg/l. - S lng t bo vi khun khng qu 100 ni chung v khng qu 3 t bo vi khun E.coli trong 1lt nc. 2.3.4. Men bia

Hnh 2.5: Hn hp iatomit v men bia Hiu n gin qu trnh ln men bia l hot ng ca con men bin ng thnh ethanol v thi ra CO2. Tuy nhin, khng h n gin m tri li men bia rt a dng v phc tp, mi ging men trong mi mi trng s sn xut ra cc cht ph trong bia v to cho mi lai bia c mt c tnh ring. Nu chng ta c mt khu gic, mt v gic tht bn nhy.. th chng ta s nhn ra c, khng lai bia no ging loi bia no. Mi v v c to ra cng kh a dng t cch s dng ging men. Ging vi sinh vt v quy trnh ln men Ln men bia l giai on quan trng quyt nh cht lng ca bia v hiu sut sn xut. Qu trnh ln men s chuyn ha ng thnh ethnol do tc nhn gy ln men l chng nm men Saccharide cerevisiae hay Saccharide carlsbergensis. ng thi trong qu trnh ln men cn c qu trnh to acid hu c v ru bc cao. 18 http://www.ebook.edu.vn

Cng ngh sn xut bia en

Lp: C3SH2

Ru v acid tc dng vi nhau to ester, chnh sn phm ny c nh hng tt n qu trnh to hng v bia. Trong ln men bia c th s dng 2 phng php sau: Ln men chm: Thng s dng chng nm men Saccharide carlsbergensis. Ln men ni: Thng s dng chng nm men Saccharide cerevisiae.

D phng php no len men cng cn qua 2 giai on ln men chnh v ln men ph. Giai on 1: Ln men chnh (ch yu l ln men chm) c im ca giai on ny l: - T bo nm men sinh trng, pht trin mnh, c cht tiu hao mt lng ng k, mt lng ng kh ln c chuyn thnh ethnol, CO2 v H2O. Song song vi ln men ethnol cn c s hnh thnh ru bc cao t cc amino acid v d nh tyrosol c sinh ra t tyrosine. Cht tyrosol c v ng mnh v l mt trong nhng cht sinh ra mi v c trng ca bia. - Thi gian ln men 6 10 ngy. Thi gian ln men di hay ngn cn ph thuc vo nng cht ha tan ban u ca nc nha v yu cu ca cht lng bia. - Nhit : Yu cu nhit giai on ny cao hn giai on sau. C th = 28 300C. - pH ca mi trng ln men: Trong qu trnh ln men chnh, pH ca mi trng c s thay i t 5,3 6 gim xung cn 4,2 4,5 do c to acid hu c v CO2 a n hin tng ng t protein, sn phm c qu trnh ng t s kt lng cng vi nm men. - Hin tng to bt trong ln men: Kh CO2 to ra lc u tan trong dung dch, sau vi liu lng cao s tch ra to thnh ti kh, to c s cho s to bt. Kt thc giai on ln men chnh ta c sn phm gi l bia non c c im cn c, c mi v c trng ca bia nhng cha thch hp cho vic gii kht. Giai on 2: Ln men ph 19 http://www.ebook.edu.vn

Cng ngh sn xut bia en

Lp: C3SH2

Khc vi ln men chnh xy ra trong cc thit b ln men h, ln men ph thc hin trong cc bnh kn nhit t 0 50C. c im ca ln men ph: - Qu trnh ln men xy ra chm tiu hao mt lng ng khng ng k, dch ln men lng ng v bo ha CO2. Giai on ny gi l qu trnh chn bia. - Thi gian ca ln men ph ko di t vi tun n vi thng, ph thuc vo cht lng ca bia cn c. Kt thc giai on ny ta thu c bia l mt sn phm dng dung dch bo ha CO2, c v thm ngon d chu nh nhng qu trnh chuyn ha xy ra nhit thp. Kh CO2 sinh ra trong ln men tn ti dng: + Dng kh + Dng ha tan + Dng lin kt: To ester gia CO2 v acid nucleic. Nhng cht ny khng bn vng. Chnh nh nhng cht ny lm cho kh CO2 c kh nng thot ra khi bia mt cch t t mi khi b t ngt lm gim p sut cao trong dng c cha bia. Trong giai on ln men ph nhit thp, s xy ra qu trnh ng t nha hoa huplong, cc hp cht tannin protein; t bo men lng xung y bnh v tip tc len men mt cch t t. Kt qu lm bia trong dn. Tuy khng trong hon ton nhng nh vy, qu trnh li tm v lc bia thnh phm sau ny cng d dng hn. Tm li: Qua ln men ph, mi nm men ti, v ng ca hoa huplong nu s bin mt. C s khc bit ga hai ging men, ln men nh (top fermentation) v y(bottom fermentation), c l do vn nhit ln men. Nn s khc bit gia y nh, chm ni phi hiu khc. nhit thp s ln men xy ra chm, thi gian ln men lu, theo truyn thng phi lm theo ma trong nm, hoc phi phi bia trong mi trng lm lnh s tn km hn. nhit trung bnh d ln men, kinh t hn, hn na men nh nh by gi cng chm xung y bnh cha nh men y. V vy ngi ta chung cch dng men nh, phng php lng rt men ra 20 http://www.ebook.edu.vn

Cng ngh sn xut bia en

Lp: C3SH2

d dng khi ht thi gian ln men. Trong nhng nghin cu mi nht ngi ta a ra cch kt hp c 2 ging men nh v y nh mt gii php c li nht. Yu cu cht lng ca nm men - Nm men dng thun chng dng trng thnh, sinh ra t mt t bo m thun chng ban u, c sc sng v kh nng ln men mnh trong mi iu kin. - Khi em sn xut phi thng qua qu trnh nhn ging trung gian nhm tng sinh khi . T bo nm men phi t ch tiu: + T l ny chi phi ln hn 5-10% trong tng s t bo. + T l t bo nm men cht nh hn 5% trong tng s t bo. + Mt phi t 80-120 triu t bo/ml dch men ging. + Nm men thun chng khng lai to. Hin nay cng ty bia VINAKEN ang s dng loi nm men chm Saccharomyces carbergenensis ln men dch ng bng thit b ln men gia tc vi cc c tnh nh sau: Ln men nhanh, qu trnh ln men xy ra trong lng mi trng. Khi ln men xong cc t bo nm men lng xung y, thit b ln men rt nhanh to thnh kt ta c. Nhit ln men thp 0 80C, khi nhit di 00C nm men s ngng hot ng. Mt khc, chng men chm cha enzyme melibiaza nn ln men c hon ng rafino to ra ng fructo v disacarit melibiose. ng melibiose khng ln men trc tip c m chuyn thnh ng glucose. i vi bia en, bia , bia vng th nh my s dng nm men c mua t c vi gi 1.200.000 ng/hp ( dng kh). i vi bia hi th nh my s dng nm men c mua t nh my bia Si Gn vi gi khong 10.000 ng/ kg. Phng php s l nm men trong cng ngh sn xut bia: Cch x l nm men c s dng theo 2 ngun: 21 http://www.ebook.edu.vn

Cng ngh sn xut bia en + Ging nm men hot ng + Ging nm men thu hi v ti s dng

Lp: C3SH2

Theo , trong mt chu trnh (cycle), mi mt ln ta s dng men bia, qu trnh din ra nh m t chi tit trong biu . Khi c a vo mt m bia, s ln men s tri qua 5 giai on cn bn v cn ch trng ti cc yu t chnh: Trong vi gi u tin, tnh t khi cho men vo m bia. Khng biu hin no cho thy c s ln men. Do con men tp thch nghi vi mi trng. Tng t mi trng trc c nui cy, s thch nghi nhanh. Nu dng men kh ngi ta phi lm thao tc khi ng. Nc un tht si dit khun, h nhit nhanh trnh nhim khun trong khng kh, nhit ln men 200C ngm men trong vng 15 - 20 pht trc khi s dng. Nu gp s thay i ln nhit , thnh phn trong m bia bt ng con men s phi tp chu ng s thay i, cn thi gian lu thch nghi. V cn bn, trong con men hp thu lung ln oxy s dng n cho qa trnh tng hp enzyme v cc methabolic cn cho s sinh sn v tng trng, ng thi d tr oxy cho thi k ng di sau ny (nu cn thit). y l giai on v cng quan trng mc d ch xy ra trong vi gi. Gii php trong sn xut nh (trong phng th nghim, gia nh ) ti quy m ln sn xut cng nghip u phi ngh ti cung ng oxy. Song, cch x l rt khc nhau. Bm oxy vo l gii php tn km nht. Khuy u lin tc trong bnh, sc oxy trong thng cha v.vnh ta tng bit ti.
V d nh trong cng ngh sn xut bia Lager: Men Bia lager l loi ln

men y, thng thng c ln men nhit 7 - 12C, v sau c ln men th cp lu 0 - 4C. Trong sn xut bia Ale: l bt k loi bia no c sn xut bng ln men nh, v n thng thng c ln men nhit cao hn so vi Bia Lager (15 23C, 60 -75F). Sau c ln men th cp > 20 - 220C. Cc men Bia Ale cc nhit ny to ra mt lng ng k cc este, cc hng liu th cp v cc ph phm c mi khc . Men bia l cc vi sinh vt c tc dng ln men ng. Cc ging men bia c th c la chn sn xut cc loi bia khc nhau, nhng c hai ging chnh l men ale (Saccharomyces cerevisiae) v men lager (Saccharomyces uvarum), vi nhiu ging khc na ty theo loi bia no c sn xut. Men bia s chuyn ha ng thu 22 http://www.ebook.edu.vn

Cng ngh sn xut bia en

Lp: C3SH2

c t ht ng cc v to ra cn v cacbon ioxit (CO2). Trc khi cc chc nng ca men bia c hiu r th mi qu trnh ln men u s dng cc loi men bia hoang d. Mc d cn rt t loi bia, chng hn nh bia Lambic vn da trn phng php c ny nhng phn ln cc qu trnh ln men ngy nay u s dng cc loi men bia c nui cy v c tinh khit cao. Trung bnh, hm lng cn trong bia l khong 4 - 6% ru theo th tch, mc d n c th thp ti 2% v cao ti 14% trong mt s trng hp no . Mt s nh sn xut bia cn a ra loi bia cha ti 20% cn. 2.3.5. Cc cht lm trong Mt s nh sn xut bia cn cho thm mt hay nhiu cht lm trong vo bia m khng b bt buc phi cng b nh l mt thnh phn ca bia. Cc cht lm trong ph bin l thch- thu c t bong bong c, caragin- thu c t to bin, ru Ireland (loi to c tn khoa hc Chondrus crispus) v gielatin. Do cc thnh phn ny c th thu c t ng vt, vic s dng hay tiu th cc sn phm ng vt lin quan cn phi c cc thng s k thut c th trong qu trnh lc ca nh sn xut bia. 2.3.6. K thut nu nguyn liu Dung dch ng thu c sau qu trnh ng ha c gi l nc nha c un si vi hoa huplong vi liu lng 18 20 g hoa/ 10 lt. Mc ch ca vic un si l thanh trng nc nha, n nh thnh phn ca dch nha ng thi chit ly cc cht t hoa vo dung dch nh cc acid ng, nha ng, tinh du... lm cho bia sau ny c v ng nh rt c trng. Ngoi ra khi un si s xy ra phn ng melanoidin v caramel ha to mu cho bia sau ny. ng thi git cc tp trng, kh hot tnh enzyme, lm ng t protein v c dc hn dch nha. Sau khi un si, lm lnh, lc loi b xc hoa v cc tp cht ta ngi ta dng dch ny cho ln men bia. Nu lng ng trong dch khng dng cho qu trnh ln men th ta c th b sung thm. 2.3.7. Mt s cht trong nguyn liu sn xut bia Gluxit: 4 nhm - Monosaccharid bao gm: glucoza, fructoza vi cng thc tng qut C6H12O6 v xitoza (C5H10O5). 23 http://www.ebook.edu.vn

Cng ngh sn xut bia en

Lp: C3SH2

- Disacharide ch yu l sacharide v mantoza vi cng thc tng qut C12H22O11. - Trisacharide: ng rafinoza - Poly sacharide: chim nhiu nht trong thnh phn gluxit ca ht i mch, ch yu l tinh bt, xenlluloza, hemixelluloza, pentoza, amilan v cc hp cht dng keo. Trong tinh bt v hemixelluloza c vai tr quan trng trong sn xut bia. Tinh bt: l cu t chim v tr s mt v khi lng cng nh ngha trong cng ngh sn xut bia, chim hn mt na khi lng cht kh ca ht i mch, c chng ging ln n 70%. + Trong cng ngh sn xut bia tinh bt c 2 chc nng: - L ngun thc n d tr cho phi. - Ngun cung cp cht ho tan cho dch ng trc lc ln men. + Tinh bt c phn b ch yu ni nh v mt phn t phi, tn ti di dng nhng khi lp th, kch thc kh b (ht tinh bt) Ht tinh bt ca i mch c 2 kch c: - Ht to: dng hnh cu hay hnh ovan, ng knh 20 - 30m. - Ht b: hnh cu hay hnh que, kch thc khong 2 - 10m. + Cc ch s l hc ca tinh bt: - T trng: 1.5 - 1.6 - Nhit lng ring: 0.27 Kcal/Kg0C - D dng kt lng bng nc. - Gc quay nh sng phn cc: 201.5 - 204.30 + Tinh bt khng tan trong nc lnh v cc dung mi hu c trung tnh nhng c kh nng ht nc v trng n ca tinh bt rt ln. nhit cao lng nc khng tng ng vi lng tinh bt th th tch trng n ca tinh bt c th tng ln t 60-100 ln v nht cng tng ln rt nhanh. + Tu vo tng loi tinh bt m im h ho (l nhit m h s trng n v nht ca tinh bt t gi tr ln nht) khc nhau: 24 http://www.ebook.edu.vn

Cng ngh sn xut bia en - Ng v i mch: 800C - Go: 750C - Khoai ty: 650C

Lp: C3SH2

+ Tinh h ho ca tinh bt c ngha quan trng trong sn xut bia, tinh bt c h ho s ng ho nhanh hn v trit hn. + Tinh bt gm 2 poly sacharide: - Amylaza: 17-24% gm 60 - 600 gc ng glucoza lin kt vi nhau qua cu -1.4 to thnh mch thng. Amylaza c dng tinh th, phn t lng 10.000100.000 n v, d ho tan trong nc nng to thnh dung dch khng bn vng vi nht kh thp. Di s xa tc ca enzyme amilaza, amyloza s b phn ct to thnh cc ng n gin maltoza v glucoza. - Amylopectin: 76 - 83%, to t khong 2000 gc ng glucoza, xp thnh mt trc chnh v nhiu mch nhnh. Ti im phn nhnh cc gc ng glucoza lin kt vi nhau qua cu oxi -1.6, cc im khc -1.4 glucozid - Amylopectin l cht v nh hnh c khi lng phn t: 400.000 1.000.000 n v, khng tan trong nc nng m ch to thnh h. Trong mi trng giu nc tinh bt b thu phn bi h enzyme amilaza to thnh maltotrioza, maltotetraoza, maltopentoza v maltoheptoza. Nhng oligosacharide cng vi mt s dextrin bc thp ho tan bn vng vo nc to thnh cht ho tan ca dch ng trc lc ln men. S thu phn tinh bt c tnh cht nn tng cho qu trnh sn xut bia nh ngm, m mm, sy malt v ng ho nguyn liu. Xelluloza: + c phn b ch yu lp tru, chim khong 20% cht kh ca v. Phn t xenllulo gm 2000-10000 gc ng glucoza sp xp thnh mch di xon li thnh tng chm v vy cu trc chng rt dai v kh b phn ct trong mi trng bnh thng.

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Cng ngh sn xut bia en

Lp: C3SH2

+ Xenlluloza khng tan trong nc, khng thay i thnh phn cu trc v ng mt vai tr c bit quan trng trong qu trnh lc dch ng. Hemixelluloza: + L thnh phn ch yu to nn t bo v l mt phc h gm pentozan, hexozan, v acid uronic. + Hemixelluloza b thu phn to thnh hexoza v pentoza di tc dng ca enzyme sitaza. Cc ng n trn s ho tan bn vng vo dch ng to thnh cht chit l ngun dinh dng quan trng cho nm men pht trin. Cc hp cht pectin v cht dng keo: + Cc hp cht pectin c phn b thnh t bo to ra mng trung gian chim nhiu nht l proteinpectin. + Cc cht dng keo khi ho tan vo nc nng th to thnh dung dch c nht cao v v chng c bn cht l hydratcacbon nn khi b thu phn s cho ra cc ng n nh galactoza v xiloza. + S tn ti ca hai hp cht ny trong dch dng mt mt chng lm tng v m v c kh nng to v gi bt ca bia thnh phm, mc khc chng s lm cho dch c nht cao kh lc. Saccharide thp phn t: + Hay cn gi l saccharide n gin ch yu gm mt s ng n v ng kp, chim nhiu nht trong nhm ny l saccharoza (108% cht kh ca ht) c phn b nhiu phi: 5.5%. + Lng glucoza v fructoza trong i mch l khng ng k: 0.3-0.4% Cc loi ng n gin tuy khng nhiu nhng chng ng vai tr quan trng trong s pht trin ca phi c bit giai on m mm. 2.3.8. To thnh phm Qua 2 giai on ln men chnh, ln men ph, t c bia thnh phm cn phi tip tc x l thm nhng khu sau y: 2.3.8.1. Lm trong bia

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Cng ngh sn xut bia en

Lp: C3SH2

Ch yu dng phng php lc hoc ly tm. Mc ch l tch cc ht protein, t bo men, hoa huplong ra khi bia thu bia trong. - Mun lc tt, ngi ta dng bt tr lc diatomite l cht c mu sng xm, dng bt khng gy nh hng v mi, mu cho bia.. - Ngoi 2 phng php lc c th dng phng php li tm. Nhng sau khi li tm bia vn cha trong sut. Mun bia trong sut v lp lnh, sau khi li tm cn lc bia qua lc ng, lc khung bn khng cn cht tr lc. 2.3.8.2. Bo ha CO2 Kh CO2 sinh ra trong ln men kh nhiu, nht l trong cc thit b kn nhng trong qu trnh x l bia nh gn lc, li tm... loi b xc men, cc cht ta..., n b tht thot ng k. Trong qu trnh sn xut bia, ngi ta s dng cc ti cht do hay cao su thu hi CO2 thot ra, xong em bm vo cc bnh chu p lc cao. S kh CO2 ny s c s dng tr li khi cn bo ha CO2 trong bia hay em i bn nh mt mt hng ph ca nh my bia. Do tht thot nn mun bia thnh phm c CO2 cn phi dng CO2 thu c t cc ni ln men trn np li vo trong bia. Qu trnh ny ngi ta gi l np gas. nhng c s sn xut bia th cng thng tht thot CO2 nhiu li khng thc hin quy trnh np gas y nn cht lng bia s khng m bo. 2.3.8.3. Tng bn ca bia bn ca bia c o bng n v thi gian t lc ng chai, lon n lc b vn c. Mun gi bia trong thi gian di cn ngn chn s pht trin ca vi sinh vt v cc qu trnh bin i trong bia. Ngi ta thng dng bin php kh trng theo kiu Pasteur nhit 60 700C trong 30 pht. Ngoi ra cn s dng bin php khc tng bn ca bia l x li bng enzyme v cc cht n nh khc. Thng thng, ngi ta s dng enzyme thy phn cc cht nh protein vo giai on ln men ph v chn bia. Bin php th 3 l dng polyamide x l bia. Polyamide l loi nha nhn to, l sn phm phn ng ngng t gia amino acid hoc acid c 2 nhm 27 http://www.ebook.edu.vn

Cng ngh sn xut bia en

Lp: C3SH2

carboxyl vi cc diamine. C tnh hp th mt cch c chn lc cc polyphenol, cc protein cao phn t, cc cht mang c tnh phenol...l cc cht c kh nng ta trong iu kin lnh gy c bia.

Hnh 2.6: Bia en porter Zywiec (sn xut Zywiec, Ba Lan). Bia sau khi s l nh trn c coi l bia thnh phm, hng v thm ngon, khng c hng v l, bt nhiu, c v ng cht nh c trng. Bia thnh phm c bo qun trong kho lnh nhit 0 100C.

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Cng ngh sn xut bia en

Lp: C3SH2

PHN III:

QUY TRNH CNG NGH SN XUT

Qu trnh sn xut bia c chia ra thnh cc phn sau: 3.1. QUY TRNH CNG NGH PHN XNG NU

Bt Malt Nc Phi trn Ph gia, Enzim

Bt go

Phi trn

Ngm 520C

H ha, dch ha Nu chn

ng ha 1

ng ha 2

Caramel

Lc, tch b Ra

B dng Chn nui

Hoblon

Houblon ha

Nc ra

Ph gia

Lm lnh n To ln men

Cn, ta

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Cng ngh sn xut bia en Quy trnh trn chia thnh cc qu trnh sau :

Lp: C3SH2

3.1.1. Nghin, phi trn, h ha v dch ha: Nguyn liu dng sn xut bia bao gm: go, malt, H20, men, hoa Hupblon. Trong malt v hoa Hupblon l hai nguyn liu chnh dng sn xut bia, n c cht lng cao ca cc hng cung cp hng u th gii. Vic sn xut da trn nn tng cng ngh tin tin v tun th nghim ngt theo ng cc quy trnh cng ngh cng nh cc tiu chun ca Vit Nam -Th gii. + Go: ch l nguyn liu ph (chim 30%), nguyn liu dng thay th nhm gim gi thnh sn phm. Go c mua t go n bnh thng, em nghin nt sau say mn dng tm v c a vo ni go. ni go, go dng tm c ho tan bng nc 770C v hn hp c h ho 1000C. Trong qu trnh h ho c b sung thm mt s ho cht nh: CaCl2, CaSO4 nhm mc ch cung cp Ca2+ phc v cho qu trnh ng ho sau ny v c b sung thm 1 loi enzyme chng chy c tn thng mi l Termamyl pha long dung dch, chng trng chy ni v enzyme ny phi l enzyme chu nhit cao. + Malt: l mt ht ng cc gi l la mch (chim 70%). N c nhp t cc nc Anh, c, an Mch. Cht lng malt c m bo theo tiu chun tp on Casberg. Malt c cc nc gi mu cho phng th nghim Casberg v cht lng ca malt c kim tra ti . Sau khi kim tra xong mu malt c gi v v n c a vo cc SILO b cha. Malt dng ht sau khi say c ho tan bng nc 370C v cho vo ni malt. i vi vic ho tan malt khc vi ho tan go v malt d b hin tng ng cc hn do malt c khuy trn di dng phun nc trc khi cho vo ni phun. Malt cn c dng to mu cho bia, vi malt bnh thng khng mu v th ngi ta thm malt en tng mu. + Men: l cht xc tc c ngun gc protein, l nhng phn t c cu to t axit amin v c cu trc khng gian xc nh ca mch polypeptit. Tc dng xc tc l nh cc qu trnh ln men. l nhng qu trnh trong xy ra s thay i thnh phn ho hc ca cht gy ra do kt qu hot ng ca cc vi sinh vt no (v d men ru, nm hoc vi khun). Trong nhng trng hp ny, nhng cht men do vi sinh vt to ra l nhng yu t hot ng xc tc. Cht men vn gi c tnh hot

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Cng ngh sn xut bia en

Lp: C3SH2

ng v kh nng tc dng ca n khi ly n ra khi vi sinh vt. Mi loi men c mt hng v ring. + Hoa Hupblon: dng to v ng cho bia. C 2 loi Hupblon l: Hupblon bittermiss v Hupblon Aroma. C 2 loi ny u phi c bo qun nhit di 100C gim mt mt ca axit. Trn cy hupblon ngi ta thng dng hoa ca cy to v ng cho bia v hoa ca cy hupblon c v ng nhiu hn. + H2O: ngun nc s dng phi c m bo cc ch s k thut ph hp cho vic sn xut bia. Sau thc hin nu 680C trong vng 30 pht, tip nu nhit 860C trong vng 20 pht, sau cng c nu nhit si trong 40 pht vi mc ch lm gim nht. Nc ng c nu trong thi gian khong t 1 n 2 ting (90 pht). Trong lc nay ngi ta cho vo cht hoa bia (hopfen) to v cho loi bia (bia c ng hn cc loi bia ti chu v M chu ). Trong lc nu, c rt nhiu phn ng lin quan tr tip n cht lng xy ra. Di y l mt s phn ng quan trng: + Ha tan v bin i cc thnh phn ca cht hoa bia (Hopfen). + Phn ng kt hp gia protein v cc cht polyphenols. + Bc hi nc. + St trng. + Ph hy enzyme. + Bc hi cc cht c mi to nh hng xu n bia. Gim nhit ca nc ng sau khi nu Con men ch c th sng v hot ng nhit thp. Trn 500C con men s cht rt l, v vy nhit ca nc ng cn phi c gim xung khong 100C mt cch tht l (trnh c tnh trng b nhim cc loi vi sinh khc). gim nhit ngi ta dng nc lnh (nc ) v p dng phng php nghch chiu. Nc lnh hp th nhit v s nng ln, ngc li nc ng s lnh i dn. 3.1.2. Qu trnh ng ho v lc:

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Cng ngh sn xut bia en

Lp: C3SH2

ni malt tin hnh qu trnh ng ho 660C trong 1 gi. Sau nng ln 760C v chuyn qua ni lc tch tt c cc b malt. ni lc ngi ta thu dung dch u, sau dng nc ra 760C ra hon ton dung dch ng cn li. Sau b hm c x ra ngoi v bn cho ngnh chn nui. th qu trnh ng ho hon ton hay khng ngi ta dng it th. Nu t th nng hn hp ln 760C trc tip bng hi, lc ny th enzyme - amylase bt u hot ng. 3.1.3. Qu trnh Hupblon ho: c tin hnh ti ni Hupblon. y li xy ra qu trnh ng ho trong 1 gi. Chit cc thnh phn cht tan nh nha axt ng, hng thm, polyphenol, cc hp cht cha azot trong hoa houblon vo dch ng to cc phn ng lm cho dch ng trong . Kt lng protid cao phn t ( do phn ng vi polyphenol ca hoa). To phn ng melanoid. Tng cng mu,nng cht ha tan v dit cc vi sinh vt. 3.1.3. Qu trnh lng trong v lm lnh: Dch c a qua thit b lng trong 1000C, tt c cc cn b trong qu trnh Hupblon c tch ra thit b ny Qu trnh lm lnh nhanh s khng lm tng cng mu v chng nhim khun ( 900C gim t ngt xung 15 160C ) H nhit n im thch hp cho nm men pht trin. Tch cc loi cn ra khi dch. Bo ha O2 cho dch. Qu trnh ny c thc hin bng mt thit b lng trong gi l Whirlpool. Tt c cc cn b trong qu trnh Hupblon c tch ra thit b ny. Dch trong thu c i qua thit b lm lnh, dung dch sau khi i ra khi thit b lm lnh c nhit lm lnh l 160C v tin hnh thu dch 160C.

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Cng ngh sn xut bia en 3.2. QUY TRNH CNG NGH PHN XNG LN MEN

Lp: C3SH2

Quy trnh ny gm c cc qu trnh sau: 3.2.1. Qu trnh ln men: qu trnh ln men l qu trnh trao i cht qua mng t bo. sinh trng, con mem cn c oxy. S lng con men khi u phi c ny n ln gp 3 n 4 ln. t c tnh trng , ngi ta bm khng kh vo nc ng trong lc vn chuyn (bm) vo thng ln men. Trong lc ln men lng ng c bin thnh cn (alcohol) v CO2 . Bn cnh nhiu cht hn hp ph c thnh hnh, nhng cht c nh hng trc tip n mi v ca bia v c s lin quan cht ch n qu trnh sinh trng ca con men. Khi ln men, energy c thi ra v nhit tng dn. Bi vy thng ln men lc no cng phi gn my lnh. Tng cng qu trnh ln men ko di khong 7 ngy. Vo cui thi im ln men, lng ng khng cn, con men i v khng hot ng na. Nhng con men lng dn xung y thng v ngi ta c th rt con men ra khi bia tr (c hai loi men: loi ni v loi chm, loi k trn l loi chm). Sau khi rt con men ra, bia c chuyn qua thng cha v tr li khong 3 tun trong nhit t 0-10C. Trong thi gian ny cc cht cn (protein) v con men 33 http://www.ebook.edu.vn

Cng ngh sn xut bia en

Lp: C3SH2

cn st li lng dn xung y bia trong dn. phn xng ln men xy ra nhiu qu trnh, tt c cc qu trnh u nm thng ln men. Dch lnh 160C phn xng nu theo ng ng dn qua cc thng ln men, phn xng ln men c gn 50 thng ln men, mi thng ln men c mt ng h nhit ring. Trong 4 - 8 gi u tin xy ra qu trnh men s dng cht dinh dng trong ng, O2 ( tng nng oxy ho) to sinh khi cho men bia pht trin. Qu trnh ln men dng li khi lng O2 gim n 0. Dch ng (ng maltol) ln men c gi nhit 160C v: nhit ny thch hp cho nm men pht trin. D chuyn i ng thnh ru, CO2 v mt s sn phm ph nh cc este to mi (v d: este amin). Nu ln men nhit qu cao s xy ra hin tng hng men, s lm c bia. Cn c vo nhit quy nh s ngy ln men. Nhit cng cao th tc ln men cng ln. Khi lng ng ln men cn li t gi tr khng i (thng t 7- 8 ngy) th ta bt u h nhit (t 160C xung -1,50C). Trong 4 ngy u ln men ngi ta tin hnh thu hi men, lc ny men t cc i, n kt thnh tng mng ln ri lng xung y. Trung bnh 1 m men c th s dng khong 10 ln ln men bia. Lc no ln men RDF thp th tin hnh thi men. S qu trnh ln men bia:

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Cng ngh sn xut bia en Qu trnh ln men chnh:

Lp: C3SH2

Nhm thay i ln v lng v bin i su sc v cht trong cc cu t hp thnh cht ho tan ca dch ng.

Mc ch l chuyn ha cc cht ha tan trong dch ng thnh C2H5OH, CO2 v cc sn phm ph khc.

Qu trnh ln men chnh kt thc khi lng ng trong bia non cn li 30 35% so vi ban u.

Qu trnh ln men ph v lm chn bia: Chuyn ho ht phn ng c kh nng ln men cn tn ti trong bia non nhng vi tc chm. Lm n nh thnh phn v tnh cht cm quan ca sn phm. Lm chn bia l qu trnh kh diaxetil xung di hm lng 0.2mg /l, kh ru bc cao, andehid, to este v cc sn phm khc. Do 2 qu trnh xy ra ng thi, cng thit b v cng iu kin nn ta gi chung l tng tr bia. 3.2.2. Qu trnh hon thin sn phm: Bia non

Lc

Bo ha CO2

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Cng ngh sn xut bia en Qu trnh lc:

Lp: C3SH2

Mc ch ca qu trnh lc bia l loi cc t bo nm men, cc tp cht...Sau khi qu trnh to ng chm dt, tt c c bm qua thng lc. Ngi ta lc ht cht lng ra khi tru cng nh cc cht s v mm ca cy la. ly ht lng ng cn bm vo trong tru, h thm nc nng tip theo sau khi ln lc nc nguyn cht chm dt. Ch l khng nn thm nhiu nc qu v khng nn kh oxy trn ln trong lc lc nhiu. Thm nc nhiu s lm ho tan nhiu nhiu protein v theo thi gian bia d b c (h). Bia sau khi ln men c gi l bia non. Bia non tip tc i qua my lc khung bn vi cht tr lc l t lc v giy lc. Dung dich sau khi lc c thu hi gi l bia trong. o trong ca bia ngi ta da vo my o c.

Sau khi lc khong 2 tun ngi ta tin hnh v sinh 1 ln loi b cc cn b ca bia non ra ngoi. Bia non sau khi qua thit b lc thu c bia trong thnh phm c nng alcol 4,5% v tip tc i qua phn xng chit. Bo ha CO2: Trong qu trnh lc CO2 b mt i nhiu nn sau khi lc xong phi bo ho CO2 li to bia thnh phm.

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Cng ngh sn xut bia en 3.2. QUY TRNH CNG NGH PHN XNG CHIT

Lp: C3SH2

Chai thu hi c a qua my ra bng cc bng ti. Qu trnh ra chai trong h thng my ra nh sau: chai c a vo b ngm khong chng 5 pht bc tt c cc dn hiu. Sau i vo b st khong 20 pht lm sch chai, tip tc qua my nc nng lm sch st, ri qua nc m, cui cng l qua nc lnh v qua h thng sy kh. Chai sau khi ra khi my ra tip tc i qua cc bng ti khc, cc bng ti ny s a chai ra sch qua h thng n soi thu hi nhng chai cn bn v chai v v tip tc i qua my chit. Bia trong c chit vo chai bng mt thit b xoay trn (mi vng nh vy chit c 42 chai) v tip tc c a qua h thng ng np chai. Trc khi i qua h thng ng np, chai bia c sc CO2 (ho lng) vo to ga v ng thi qua h thng bm nc nng ui ht O2 khng kh ra ngoi nhm dit con men bia. Chai bia sau khi c ng np tip tc i qua h thng thanh trng. H thng thanh trng gm c nhiu ngn, 2 ngn lnh ri n 2 ngn nng, tip theo l 2 ngn lnh, mi ngn nh vy c mt nhit khc nhau, nhit thp nht l 200C, nhit cao nht l 670C. S d nhit ln xung nh vy l gim thch nghi ca con men bia v nhit c gi khng qu 670C v nu nhit cao hn nhit ny th s to 1 p sut ln trong chai s lm v chai. Bia sau khi c thanh trng tip tc i qua b phn dn nhn v a vo kt, cc kt ng xong c a vo kho. Bia ra l c nhit khong 360C. phn xng chit trong 1 ca qu trnh din ra lin tc v hu nh l c kh hon ton. Bia thng thng l sn phm hon thin. T thi im ny th bia c ng thnh thng, can hay chai, lon. 37 http://www.ebook.edu.vn

Cng ngh sn xut bia en

Lp: C3SH2

ng gi: T thi im ny, bia cha cn, nhng cha c nhiu cacbon ioxit. Cc nh sn xut bia c mt s cch thc tng lng cacbon ioxit. Cch ph bin nht c cc nh sn xut ln p dng l cacbonat ha cng bc, thng qua vic b sung trc tip kh CO2 vo trong thng bia hay chai bia. Cc nh sn xut nh hoc cc nh sn xut c khuynh hng c in s b sung "ng mi" hoc mt lng nh hm bia va mi ln men vo ng ng dn cui cng, to ra s ln men ngn gi l "bnh n thng" hay "bnh n chai". 4.3. BO QUN V PHC V Cc iu kin bo qun c nh hng ln ti cm nhn ca ngi ung. Yu t quan trng nht l nhit : nhit thp (bia lnh) cn tr cm nhn ca li v hng, lm cho ngi ung khng cm nhn ht hng v ca bia. Ngc li, bia c phc v qu m c th c cc vn khc: cc loi bia nng c th c cm nhn l qu nhiu cn v gt, trong khi cc loi bia nh hn c th c cm nhn l nht v khng hp dn. Mi loi bia c nhit phc v l tng ring, v trong khi nhng ngi ung bnh thng c th quen vi bia lnh nh l cc qung co i tr vn thng nhc n th vic tm hiu nhit ph hp nht cho vic phc v bia c th dn n nhng cm nhn tt hn v hng v ca tng loi bia. Bn cnh nhit , vic la chn cha bia thch hp cng l mt yu t quan trng. Trong khi nhng ngi ung bnh thng c th ung trc tip t chai hay lon th nhng ngi ung giu kinh nghim lun lun rt bia ca h vo vi/cc trc khi ung. Ung trc tip t chai hay lon khng cm nhn ht hng v, do mi khng th cm nhn ht c hng v ta ra t bia. V th, cho d t vi ca thng hay t ming chai, bia ni chung c rt vo cc cc, vi thy tinh. Ging nh ru vang, c cc loi cc, vi thy tinh c bit dnh cho tng loi bia, v thm ch mt s nh sn xut bia ni ting cn sn xut c cc vi ring cho loi bia ca mnh. Trong khi bt k loi cc, vi no u c a chung hn chai, nhng ngi snh bia nht li cho rng hnh dng ca cc, vi c nh hng ng k ti s cm nhn hng v v cch thc ung, tng t nh cc yu cu ca ngi ung i vi brani (brandy) hay c nhc (cognac). Thy tinh l vt liu xp, n gi li du, m bn trong. Khi cc loi du m ny tip xc vi bia th chng lm gim lng bt bia mt cch ng k

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Cng ngh sn xut bia en

Lp: C3SH2

v cc bt bia ny c xu hng dnh vo thnh cc ch khng dng ln nh bnh thng. Cui cng, qu trnh rt bia cng l mt phn quan trng trong ngh thut thng thc bia. Tc rt bia t vi hay chai, nghing ca cc v v tr rt ( gia hay cnh thnh cc) vo cc u c nh hng n kt qu cui cng, chng hn kch thc v thi gian tn ti ca bt bia, vt bia li y cc khi ung ht, cng nh s si tm ca bia khi cc bt kh cacbonic dng ln. Cc loi bia cacbonat ha nhiu nh pilsener hay weissbier ca c c th cn thi gian lng xung lu hn cc loi bia khc trc khi a ra phc v. Mt s bia en v ale ca Anh, ni ting nht l Guinness, c phc v t cc vi nit. Cc vi ny s dng hn hp nit/cacbon ioxit thay v cacbon ioxit thng thng nhm thu c cm gic kem ming. Cc loi bia ny c rt mt cch thong th theo hai cng on, vi mt khong lng bia lng xung. Trong c gng gi lp qu trnh ny ti nh, Guinness gii thiu lon widget nm 1991. Gn y, Guinness m rng khi nim vi h thng draft in a bottle (bia ti trong chai). Cc loi ale thc c cc yu cu ng gi ring ca n, cc loi bia ny c bit l khng c lc v khng kh trng theo phng php Pasteur v chng c phc v bng cc my bn bia. My bn bia thc ra l mt bm tay c s dng chuyn bia t thng ra vi. Do thi gian gi loi bia ny ngn nn i hi phi c s qun l cht ch v s lng bia tn v cht lng ca n. i vi cc loi bia ng chai, ngi ta khuyn ngh ngi dng nn rt bia chm vi gc rt nh, khng rt ra ng c, b i cc cn men bia cn st li y chai (nu c) do c mt s loi bia nht nh (ch yu l hefeweizen) m mt s ngi thch cho thm men bia vo tng thm cm gic ming.

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PHN IV:
4.1. KT LUN

KT LUN V KIN NGH

Vic sn xut ra mt loi nc gii kht ln men rt b dng nh bia l mt thnh cng rt ln ca con ngi. Bia l mt loi nc gii kht ln men rt b dng. Bia c ru nh hm lng ru khong 3 - 6%, c ga hm lng CO2 khong 3 - 4 g/l, c bt mn xp, c hng v thm ngon rt c trng. Ngoi ra, bia cn cha mt s cht b dng. - Cht m: c bit l m ha tan chim 8 10% cht tan, bao gm: protein, peptid v amino acid. Glucid: Glucid tan 70% l dextrin, pentosan sn phm caramel ha.

- Vitamin: Ch yu l vitamin nhm B. Trong bia cha mt lng cc enzyme khc nhau. c bit CO2 ha tan trong bia c tc dng lm gim nhanh cc cn kht cho ngi ung bia, gip tiu ha nhanh thc n v n ung ngon ming, gim mt mi, tng phn tnh to nu nh ngi ung x dng mt liu lng thch hp. Thnh phn chnh ca bia l nc, la mch mch nha ha, hoa bia v men bia. Cc thnh phn khc, chng hn cc cht to mi v hay cc ngun to ng khc c thm vo nh l cc ph gia. Cc ph gia ph bin l ng v la go. Cc ngun tinh bt ny c ngm chuyn ha thnh cc loi ng d ln men v lm tng nng cn trong bia trong khi b sung rt t hng v. S khc bit gia bia en v bia vng ngoi thnh phn v malt, houblon v mt s cht khc th s khc bit c trng ch yu l loi malt. Trong cng ngh sn xut bia en ngoi malt en ngi ta cn s dng mt s loi malt sau: + Malt caramen: Trong cng ngh sn xut bia malt caramen c dng nh mt cht ph gia nhm to cho bia c v c trng ngoi ra cn tc dng lm tng cng mu cho sn phm. Liu lng dng ca malt caramel 2 - 5% bia vng v 5 10% bia en. Malt caramel c v ngt v mu rt c trng c hm m 5 - 8%, hm

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lng cht chit ho tan 60 - 70% c sn xut theo 2 phng php: t malt ti hoc malt kh. + Malt caf: c sn xut ch yu t malt kh. C mu sm v c mi ging mi caf. Liu lng s dng l 2 - 5% vi hm m t 12 - 14% c dng nhm mu cho bia en. + Malt melanoid: cn c tn khc l melan l loi malt en mi thm rt mnh v cha nhiu melanoid. c sn t loi a mch c hm protein cao. Malt melan c dng trong cng ngh sn xut bia en chng cho sn phm mang mi v m , c trng. Liu lng s dng 10 - 12%. Ln men bia l giai on quan trng quyt nh cht lng ca bia v hiu sut sn xut. Qu trnh ln men s chuyn ha ng thnh ethnol do tc nhn gy ln men l chng nm men Saccharide cerevisiae hay Saccharide carlsbergensis. ng thi trong qu trnh ln men cn c qu trnh to acid hu c v ru bc cao. Ru v acid tc dng vi nhau to ester, chnh sn phm ny c nh hng tt n qu trnh to hng v bia. Trong ln men bia c th s dng 2 phng php sau: Ln men chm: Thng s dng chng nm men Saccharide carlsbergensis. - Ln men ni: Thng s dng chng nm men Saccharide cerevisiae.

4.2. KIN NGH C th ni rng, cng ngh ch bin thc phm l mt ngnh rt quan trng trong cuc sng, n c mi quan h v nh hng trc tip n sc khe ca con ngi chng ta. X hi ang ngy cng pht trin nhu cu ca con ngi ngy cng tng ln. Mt khc, tt c cc cht tham gia vo qu trnh sn xut nhng thc phm u lin quan nhiu v u cn phi c s ng gp ca nm men.

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V vy, vic nghin cu pht trin nhng ng dng ca nm men vo ngnh cng nghip ch bin thc phm nhm to ra nhng sn phm c li p ng cho con ngi hin ang v vn cp bch ton cu. Chng ta vn phi u t c v vt cht ln cht xm vo cng vic tm hiu, nghin cu pht hin ra nhng loi men c li vn dng sn xut ra nhng thc phm vn dng trit nhng li ch ca n nhm phc v cho con ngi chng ta. Nhng nh sn xut c k hoch v bin php sn xut v bo qun sn phm m bo cho con men khng b cht trong qu trnh bo qun gip ngi tiu dng c s dng sn phm tt nht.

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1. 2.

Trn Th Thanh. Cng ngh vi sinh. Nh xut bn gio dc. Nm 2003. L Ngc T, Nguyn Chc. Men v cng nghip thc phm. Nh xut bn KH -

KT H Ni. Nm 1975.

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