B GIO DC & O TO

TRNG I HC K THUT CNG NGH TP.HCM

KHOA MI TRNG & CNG NGH SINH HC

BI GING

THC HNH
CNG NGH LN MEN
Bin son: TS. Nguyn Hoi Hng

- 2009 -

NI DUNG THC HNH

Bi 1 : Ln men bia (25 tit)
Bi 2 : Sn xut nc tng bng phng php ln men/ kt hp ha gii (20
tit)
Bi 3: Sn xut yoghurt (15 tit)

Bi 1: Ln men bia
A. L thuyt
I. Gii thiu
Bia l loi ung c cn v c gas c t c xa, thm ngon v b dng. Cng
ngh sn xut bia xut hin trn th gii hng ngn nm vo c du nhp vo
Vit Nam hn mt trm nm nay.

Bia l ung bt ngun t Ai Cp c i

cn trong bia thp (3-8%) v nh c CO2, khi rt bia to nn nhiu bt gy sng

khoi khi ung. Gi tr dinh dng ca bia kh cao, trong bia c nhiu vitamin nhm
B v cc nguyn t vi lng. V vy cng ngh sn xut bia khng ngng pht trin
v hon thin trn th gii.
II. Nguyn liu v thit b

1. Nguyn liu:
a) C th sn xut bia thun ty t malt (i mch ny mm) hoc c b sung th
liu (go, i mch) gim gi thnh. Khi nu malt nhit thch hp, tinh bt
malt s c h enzyme amylase (alpha v beta amylase) gi chung l diastase thy
phn thnh ng maltose.

i mch (Hordeum distichum)

Ht i mch

b) Hoa bia (hoa houblon): l nguyn liu c bn th hai ng sau malt trong cng
ngh sn xut bia. Hoa bia lm cho bia c v ng du, hng thm c trng v lm
tng kh nng to v gi bt. Thnh phn chnh ca hoa bia m ta quan tm l cc
cht ng gm acid ng v nha ng; tannin; tinh du. Trong cng ngh sn xut
bia ngi ta s dng trc tip hoa bia hoc ch phNm t hoa bia bt hoa hay cao hoa
bia.
c) Nm men Saccharomyces cerevisiae v Saccharomyces carlsbergensis l hai loi
nm men thng c s dng ln men bia. Cc loi nm men ln men bia thuc
loi ym kh ty tin. Khi c oxy chng tng sinh khi nh h hp t bo, khi khng
c oxy chung ln men to thnh ethanol v CO2 theo phng trnh:

ng + Nit amine t do + Nm men + Oxy Ethanol + CO2 + Nm men

(150 g/l) +

(150 mg/l)

(1g/l)

(25 mg/l)

(45g/l)

(42g/l)

(5g/l)

c tnh ln men ca hai loi nm men ny c nhiu im khc nhau dng ln men
cc loi bia khc nhau
c tnh
Nhit ln
men
C cht

Nm men ni
Saccharomyces cerevisiae
Loi bia: Ale
10-25oC

Nm men chm
Saccharomyces carlsbergensis
Loi bia: Lager
0-10oC

Ch yu ln men ng n
(glucose, fructose), ng i
(saccharose, maltose), kh ln
men ng tam (raffinose)
Kh nng ln Ln men mnh trn b mt mi
men
trng
Kh nng to Kt bng trn b mt, bia kh
bng, kt lng trong t nhin

Ln men tt glucose, mannose,

galactose, fructose, saccharose,
maltose v c raffinose.
Ln men mnh trong lng mi
trng
Kt chm lng xung y, bia
trong t nhin

Cu to t bo nm men

Khun lc nm men (x 100)

a) Nm men ln men ni
b) Nm men ln men chm
c) Nm men di

d) Ph gia
Lm gim cng ca nc: Al2(SO4)3, CaSO4;
iu chnh pH = H2SO4, acid lactic, CaCl2
Cht chng oxy ha: acid ascorbic
Cht to mu: caramen.
III. Yu cu cht lng (TCVN7042:2002)

Bng 1 Yu cu cm quan ca bia hi

Tn ch tiu

Yu cu

1. Mu sc

c trng ca tng loi sn phNm

2. Mi

c trng ca bia sn xut t hoa houblon v malt i mch,

khng c mi l

3. V

c trng ca bia sn xut t hoa houblon v malt i mch,

khng c v l

4. Bt

Bt trng, mn

5. Trng thi

c trng ca tng loi sn phNm

Bng 2 Yu cu i vi cc ch tiu ho l
Tn ch tiu

Mc

1. axit, s mililit NaOH 1 N trung ha ht 100 ml bia hi

1,8

ui

ht CO2, khng ln hn
2. Hm lng diaxetyl, mg/l, khng ln hn
3. Hm lng etanol (cn), % (V/V)

0,2
Theo tiu chuNn c
cng b ca nh sn

4. Hm lng cht ho tan ban u

xut

Ch tiu v kim loi nng, vi sinh (xem TCVN7042:2002)

IV. S cng ngh ln men bia malt thun ty
Cc qu trnh chnh trong cng ngh ln men bia:
1. Nu bia: tinh bt di tc dng ca enzyme amylase trong malt (hot lc diastase
). Khi nu bia c th liu cn b sung enzyme tng vn tc ng ha. Enzyme
thng s dng: Termamyl ngun gc vi khuNn, chu nhit.
Gin nu l th hng dn qu trnh nu: s thay i nhit theo thi gian.
Cc giai on trong qu trnh nu bia:
Malt: nc trn theo t l 1:4 ri a nhit ln 38 40oC trong 30 min. iu chnh
pH v 5,5 bng H2SO4. Khi ny cc enzyme hemicellulase, glucanase, protease c
hot ha thy phn glucan hoc protein phc tp bao quanh ht tinh bt to iu kin
cho enzyme amylase thy phn tinh bt.
Nng nhit ln 52oC gi 30 min: qu trnh enzyme protease thy phn protein
thnh amino acid v peptide to ngun dinh dng cho nm men. Thnh phn ny c
him 5-7% cht ha tan ca dch ng. Ngoi ra thnh phn ny cn gip bia c
hng v m , c kh nng gi bt.

Nng nhit ln 65oC gi nhit trong 30 min enzyme amylase hot ng

thy phn tinh bt thnh cc ng c kh nng ln men.
Nng nhit ln 72oC gi 20 min enzyme amylase hot ng
Nng nhit ln 78oC gi 30 min ri lc.
iu kin hot ng ca cc enzyme trong malt:

ng ha kt thc khi p hn ng gia iod v tinh bt cho thy mu iod khng b

thay i.
2. Lc ra b
Ra b bng nc nng 76oC 3 ln
Bo m lng nc trong dch ng
Ra n khi nng cht ha tan trong nc ra b cn 0,3-0,5% th ngng.
3. Nu hoa:
8

Mc ch:
Bt hot enzyme malt
Thanh trng dch ng
Trch ly hoa bia
ng t protein trong dch ng
Hnh thnh hng v v mu
Hnh thnh cc cht kh chng oxy ha trong giai on tip theo
Gim pH dch ng
Tin hnh:
Nng nhit ln 76 78oC gi 10 min ng ha nt phn tinh bt cn li
un si dch ng 10 min th cho hoa bia vo to v ng.
Trc khi kt thc 10 min cho hoa bia vo to hng.
3. Lm lnh nhanh: a nhanh chng dch ng sau khi nu hoa v nhit ln
men

4. Nhn ging nm men:

Cn b sung Zn v N. Mi trng ging khi ng cng ging mi trng ln men
chnh cng tt. Sc kh hoc lc ng vai tr quan trng.

10

ng thch nghing (ra

bng mi trng v trng)

10 ml YEPG
24 h, 20oC
100 ml YEPG
3 ngy lc 25oC

2 L YEPG
3 sc kh 25oC

20 L dch ng
3 ngy lc 25oC

(Mi trng: YEPG: yeast extract 5g/l; peptone 10 g/ l; glucose 20 g/l)

5. Cy ging
T l cy ging ti u l 6-10.106 t bo/ml men ni; 10-14.106 t bo/ml men
chm. Dch ng cng m c t l cy ging phi cng cao.
6. Ln men chnh
Hin nay ln men theo m vn l phng php thnh hnh.
Sau y l th tng trng ca nm men trong ln men bia.

11

S lng t bo

Thi gian (gi)

I) Pha lag: Nm men hp th ton b oxy c trong dch ng, tng hp enzyme cn
thit, tng hp sterol. Pha lag xy ra trong vng mt vi gi sau khi cy ging. Nu
mi trng giai on nhn ging trc ging giai on hin ti pha lag s ngn.
II) Pha tng tc: t bo tng trng v phn chia. ChuNn b ln men. Tng hp
glycogen.
III) Pha ly tha: t bo sinh sn v trao i cht cc i. Chu k phn chia 90-180
pht. Bt u ln men. S lng nm men c th tng 1000 ln trong vng 24 gi. T
l cy ging nh hng n mc phn chia ca t bo. Nu cy ging t l thch
hp 5-15. 106 t bo/ml v phn chia 3 ln (s lng t bo tng 8 ln) th thu c
80-100.106 t bo. 100.106 t bo/ml l nng nm men cao nht trong dch ng
ln men. Ln men cng xy ra rt mnh v c hin tng tro bt.
IV) Pha gim tc: xy ra 12-24 gi sau khi cy ging. Khi oxy ht, ch cn
qu trnh ln men sinh CO2. Bt tro mnh. Ln men cc i xy ra trong vng 12-48
gi, sinh nhit v CO2.

12

V) Pha cn bng ng: cc cht dinh dng ln men cn kit. Nm men khng cn
tng trng m bt u kt bng. Sterol v glycogen c tng hp v d tr trong
cc pha trc bt u c s dng. Ko di pha ny dn n t phn nm men.
Thi gian

Bin i sinh hc

Bin i sinh ha

Giai on hiu

Nm men tng

Thy phn ng i

kh: 3 h sau khi

trng ny chi

thnh ng n

cy

nh oxy cn li

ng phn

trong thit b, h

Tng hp glucogen

hp ta nhit t

Tng hp acid bo v

cc i, xut hin

sterol

nhiu bng kh to

S dng ngun N

Nng ng

hu c v c tng

gim nhanh

trng

Ln men

Sinh C2H5OH v CO2 p sut tng

Giai on k kh :

Bin i vt l
Nhit tng

v cc sn phNm ph
trong ester ng
vai tr to hng
Cc thng s cn theo di trong qu trnh ln men chnh:
-

Hm lng ng oBr, pH

pH u l 5,2-5,6

pH cui ln men chnh cn 4,4-4,5 do H2CO3 sinh ra

Nng ethanol

Nng ethanol 2% nm men pht trin bnh thng

Nng ethanol 2% - 5%: nm men gim tng trng
Nng ethanol > 5 % nm men chm dt tng trng nhng vn ln men
Nng ethanol =12% nm men chm dt ln men
Thi gian ln men: 7 10 ngy ph thuc vo cn v pH.

13

Kt thc qu trnh ln men chnh ta thu c bia non, mi v cn nng, cm quan

cha t.
7. Qu trnh ln men ph:
Qu trnh ln men ph l qu trnh
-

cc phn ng enzyme v phi enzyme din ra dn n n nh cht lng bia,

cc hp cht to hng quan trng hnh thnh

diacetyl b phn hy xung ti di mc quy nh 0,2 mg/l l ch tiu quyt

nh thi gian ln men ph.

Bo ha bia bng CO2 tng v v kh nng to bt, c ch s pht trin ca

vi sinh vt c hi.

Tin hnh:
Sau khi tch men, h nhit dch xung 0-1oC, duy tr p sut 0.9 1.2 mg/cm2,
ngng thu hi CO2 khi qu trnh ln men ph din ra 15 ngy. Kt thc qu trnh ln
men ph nng ng cn li c 1,9 oBr, tch nt phn nm men cn li. Bia sau
khi ln men c bm qua thit b lc.
B. Thc hnh
I. Nguyn liu:
Malt nghin : 5 kg
Cao hoa : 1 g
Nm men Saccharomyces carlsbergensis (ln men chm)
II. Dng c:
a) Phng th nghim vi sinh i cng:
a Petri, ng nghim, bnh tam gic, my lc, bung m hng cu, knh hin vi

14

Bung m hng cu

b) Phng th nghim
m ha sinh:
My so mu
c) Phng th nghim
m cng ngh
ngh:
Dng c o hm lng
ng ch
cht kh

Ph k (T trng k)

Brix k (khc x k)

15

B chng ct
cn

Ni nu malt n nhit

Bnh ln men bia c kha kh

III. Ni dung thc hnh

1. Chun b men ging

16

Men chm ly t bn ln men chnh ca nh my bia Vinaken, cy trn mi trng

Hansen. Mi trng nhn ging YEPG hoc dch malt ng ha
ng thch nghing ng nghim 10 ml YEPG bnh tam gic 100 ml dch malt
ng ha.
Ging phi t s lng t bo 15-20.107 t bo/ml.
2. Chun b nguyn liu:
Xay malt bng my xay phng th nghim.
3. Quy trnh nu:
Malt : nc = 1: 4 nu theo quy trnh m t phn l thuyt theo gin sau:

ng ha n khi th vi iod khng i mu.

4. Lc qua vi lc (lc nng)
5. Nu hoa bia:
Lng cao hoa s dng: 0,02%
6. Lm lnh nhanh v nhit ln men 8 oC
7. Cy ging
Bo m cy ging v trng
m t bo cy ging dng bung m hng cu <221> sao cho t 14.107 t bo/ml

17

Xc nh t l sng ca t bo nm men nu s dng nm men t ln ln men trc

bng phng php nhum xanh methylen ri m trong bung m hng cu <223>.
T bo sng khng bt mu, t bo cht bt mu.
Nu s dng nm men t t ln men trc phi sc kh dch ng.
T l cy ging 1: 10.
8. Ln men chnh
Trong phng th nghim ln men trong bnh tam gic 1 L ming bnh bao bng qu
bng cao su. t nhit ln men 8oC, bnh ln men trong t lnh (kim sot
nhit ).
Kim tra dch ng trong thi gian ln men
Hm lng ng ( Brix), pH.
9. Thu hoch bia non
Sau ln men chnh h nhit xung 2oC ln men ph v kt lng nm men. Nm
men kt lng c thu hi v bo qun 8oC.
Trc khi s dng phi kim tra t l sng ca nm men.
10. Phn tch
Ti liu Cc phng php phn tch ngnh cng ngh ln men, PGS.TS L Thanh
Mai, NXBKHKT, H Ni 2007
a) Phn tch nguyn liu
Xc nh m malt (%): mc 2.1 <19>.
Sy malt nghin n trng lng khng i 105oC ri cn
Nm W% = (mo-m)/mo x 100 %
Xc nh ha tan ca malt (%): (mc 2.4 <20>)
ha tan ca malt l lng cht kh trong malt c th ha tan vo dung dch trong
iu kin phng th nghim v biu th theo t l phn trm so vi trng lng ca
malt. l hm lng cht ha tan ca dch ng sau khi ng ha v lc b
malt.

18

 ha tan ca malt:
E1(%)= e(W+800)/(100-e)
W

= Nm malt, %

= hm lng cht ha tan ca dch ng, % (theo khi lng)

800

= lng nc ct dng ng ha 100 g malt, ml

ha tan ca malt tnh theo cht kh tuyt i:

E2(%)= E1x 100/(100-W)
Xc nh hm lng cht ha tan ca dch ng (e) 20oC (% cht kh)
Hm lng cht ha tan ca dch ng c tnh t t trng ca dch ng o
20oC da trn bng Ph lc 1 (<265>)
b) Phn tch dch ng trc,
Xc nh t trng ca dch ng (d2020) = T trng ca dch ng so vi nc
20oC
o bng t trng k ri tra Ph lc 4 (<301>) hiu chnh v 20oC, hoc
o bng Brix k (Hnh) ri tra Ph lc 2 (<299>) hiu chnh v 20oC, tra Ph lc 8
(<306>) hiu chnh v t trng.
Xc nh nng lc ng ha ca malt (hot tnh diastase ca malt): o hot
ng tng hp ca enzyme alpha v beta amylase (<27>)
Cc enzyme trong malt c chit vi nc 40oC v dng thy phn dung dch
tinh bt chuNn. Lng ng kh to thnh nh hot ng ca enzyme amylase c
tnh theo phng php iod. Kt qu c tnh bng s g maltose to thnh t 100 g
malt iu kin chuNn.
Hot tnh diastase c tnh theo n v WK (Windish-Kolbach)
Hot tnh diastase ca mu:
DP1 = F(V -V )
VB = th tch Na2S2O3 dng chuNn iod d trong mu trng (i chng)
19

VT = th tch Na2S2O3 dng chuNn iod d trong mu thc (th nghim)

F = h s chuyn i tnh kt qu theo 100 g malt dng chit enzyme.
Xc nh ln men biu kin ca dch ng
ln men biu kin l ln men khi o hm lng cht ha tan trong dch ln men
khi cha i ru v CO2.
ln men biu kin = (E1-E2)/E1x100, trong : E1: lng cht ha tan (g) trong
100 ml dch ng trc khi ln men; E2: lng cht ha tan biu kin (g) trong 100
ml dch ng ln men.
ln men thc
ln men thc l ln men khi o hm lng cht ha tan trong dch ln men khi
ui ht ru v CO2.
C th tnh ln men thc theo cng thc sau:
ln men thc= ln men biu kin x 0,81.
Phn tch nng ru
Xc nh nng ru ca bia: chng ct v s dng cn k o nng ru
Phng php chng ct (chnh xc nht) <112>.
o nng ru bng cn k: s dng cn k (ph k c thang nng ru) bia
non sau khi chng ct cn.
11. Tnh ton
V d:
Malt: Nm, v d 6%, h s ha tan, v d 70%
Tnh lng nc s dng ng ha nhm t dch ng 12oBr:
Lng cht kh ca malt
5 kg x 0,94 = 4,7 kg
Lng cht chit t malt l:
5 kg x 0,94 x 0,70 = 3,29 kg

20

Tnh lng cht ha tan cn li trong dch ng sau giai on nu, ng ha, lc l
nu tn tht chung l 1,5% (1-2%)
3,29 x 0,985 = 3,24 kg
Lng dch ng 12oBr sau khi un hoa l
3,24/ 0,12 = 27 kg
Dch ng 12oBr c khi lng ring d= 1,0462 kg/l.
Do th tch dch ng sau khi un hoa l: V = M/d
27 kg/1,0462 = 25,81 l
Lng bia non sau khi ln men chnh v ph, tn tht chung l 2%
25,81 l x 0,98 = 25,29 l
Lng bia non sau khi lc tn tht 1,5% l:
25,29 l x 0,985 = 24,79 l
Tnh ton cn ca bia sau khi ln men
Lng cht chit sau khi nu hoa l 3,24 kg sau khi lng v lm lnh nhanh tn
tht chung l 2 %. Nh vy lng cht chit trong dch ln men l
3,24 kg x 0,98 = 3,175 kg
Hiu sut ln men thc l v d l 60% v coi ton b ng ln men l maltose
(tc l ch 60% ng maltose ng s dng ln men). C 1 kg ng maltose
ln men s to ra 0,682 l cn, o cn ca bia sau khi ln men l:
3,175 kg x 0,682 l x 0,6 = 1,299 l cn
1,299 l x 100/24,79 = 5,2 (v/v).
C. Kt lun
Bin lun cc s liu phn tch.

21

Ph lc 1: Cht lng malt ca nh my bia Si gn

Ph lc 2: Thnh phn ha hc ca hoa bia

22

Ph lc 3: Phn loi hoa bia

Ph lc 4: Gin nu ca nh my bia Si Gn (nu bia c th liu, s dng amylase

Termamyl thy phn)

23

Bi 2: Sn xut nc tng ln men

A. L thuyt
I. Gii thiu
Nc chm ngun gc thc vt l dch thy phn ngun m c trong nguyn liu.
Tc nhn thy phn c th l enzyme do vi sinh vt tit ra, c th l acid nh HCl
(nc chm ha gii).
Nc chm ln men thun ty l nc chm c truyn cc nc chu. Tuy nhin
thi gian thy phn ko di hng thng, gi thnh cao. V vy trong mt thi gian di
hu ht nc tng c sn xut Vit Nam l nc chm ha gii
Gn y ngi ta pht hin trong nc chm (nc tng) ha gii bng HCl c cha
nhiu 3-MCPD (3-monochloropropane-1,2diol) c kh nng gy ung th. V vy c
xu hng quay tr v cng ngh truyn thng. Mt s quy trnh sn xut nc chm
an ton (v 3-MCPD) gi thnh chp nhn c bng cch kt hp ln men v ha
gii c trin khai.
II. Nguyn liu:
1. Kh du nnh hoc u phng (hm lng bo cng thp cng tt < 5%)
2. Nm si Aspergillus oryzae
Asp.oryzae sinh trng dng h si, bao gm cc si rt mnh chiu ngang 5-7
m, phn nhnh nhiu, c vch ngn chia si thnh nhiu t bo
Asp. oryzae c khuNn lc, mu sc bo t v hnh thi rt ging Asp. flavus, mt
loi nm tng hp aflatoxin.

KhuNn lc Asp.flavus v Asp. oryzae

24

Asp. oryzae

Asp. flavus

Aflatoxin
So snh hnh thi khuNn lc, cu trc
III. Yu cu cht lng
Ch tiu cm quan
Tn

Loi c bit

trong

Khng vNn c

Mu

Mu nu m hay nu cnh gin

Ngt m, sau khi nm

Du ngt, sau khi nm

khng c cm gic kh

khng c cm gic kh

c, khng ng chua hay

c, khng ng, chua hay

c cc v khng thch hp

c cc v khng thch hp

khc

khc.

Mi

Loi 1

Loi 2

Thm ngon, khng kht, hay c cc mi khng thch

hp khc

Ch tiu ha l
Tn ch tiu

Loi c bit

Loi 1

Loi 2

m tng s (g/l)

20

16

12

m formon/m

55

55

55

tng s
m NH3 (g/l)

25

 acid tng

5-7

5-7

5-7

ng acid acetic
(g/l)
pH

5,5-6,2

NaCl (g/l)

230-250

Quan trng: khng cha aflatoxin (m tnh test aflatoxin)

IV. Quy trnh cng ngh

1. X l nguyn liu: nh hng n cht lng mc, thy phn,

Mc ch: to cu trc ht to mi trng thng thong khi ln men (nui mc)
Nghin: Kch thc ht 1 mm.
2. Phi liu v trn nc
Mc ch: chuNn b mi trng ln men thch hp v ngun C, ngun N v hm
lng Nm.
mc mc nhanh cn cung cp mt lng tinh bt thch hp, qu nhiu nc
tng d b chua.
Phng n 1 : u nnh (kh du) 100%
26

Phng n 2: u nnh (kh du) 90% + bt m (bt bp) 10%

Nc b sung = t Nm 40-45%
nc vi nguyn liu 1 h nguyn liu ngm nc
3. Hp chn v thanh trng
Mc ch: H ha tinh bt (tng tnh ha tan) v bin tnh protein (enzyme d
thy phn).
Bin tnh cht c ch enzyme protease trong u nu s dng nguyn liu
cha qua x l nhit.
Thanh trng/ tit trng
X l nhit ph thuc vo nguyn liu sao cho protein ch bin tnh mt ln.
-

Kh du ( qua x l nhit ch cn va t Nm ng nht v thanh

trng.

Ch hp: p lc 0.7-0.9 kG/cm2, thi gian 1 gi 1 gi 30

p lc thng, thi gian 2 gi 2 gi 30.

4. Chun b ging
a) Ging mc: Aspergillus oryzae
b) Chun b mc ging
i) Mi trng ging ng thch nghing:
Mi trng Czapeck cho nm mc hoc mi trng thch gi u.
Mi trng Czapeck:
-

Saccharose:

30g

NaNO3:

3g

K2HPO4:

1g

MgSO4:

0,5g

FeSO4:

0,01g

Agar:

20g

Nc ct:

1000ml

pH = 6, kh trng 1atm/30 pht

Mi trng thch gi u:
27

ng maltose hoc ng saccharose: 20 g

Nc chit gi u:

1000 ml

Agar:

2g

pH:

5,5- 6,0

iu ch nc gi u:
300 g gi u + 1000 ml nc, un si 30 pht, cht ly nc, b sung thm nc
cho 1000 ml, cho agar v ng vo un si, lc, tit trng, kim tra pH.
ii) Mi trng nui bo t ging
Cm (np, go lc) hoc bnh du 50% + go 50%, hp chn s b Nm 30-35%
iii) Cc hnh thc nhn ging bo t
-

Bnh tam gic (250 ml, 500 ml)

Bao polyethylene 16 x 25 cm, ng nha/ carton ng knh 3,2 cm di 5 cm

thay c bnh tam gic (Hnh ....)

Khay nha, inox c l.

Hnh

Nui ging bng bao polyethylen

28

iv) Nui mc ging:

-

Tit trng mi trng

Cy ging 0.1%

nhit : phng (30oC), thi gian: 4 ngy cho n khi ra bo t mu xanh

m. Nng sut bo t t 109 1010 /g.

Sy kh ging bo t ( nguyn trong bao polyethylene) 40-50oC trong 6

gi t Nm 6% v bo qun.

C th ry ly bo t dnh s dng.

5. Ln men:
Mc ch: mc pht trin tng hp enzyme protease thy phn u nnh.
Thit b nui b mt: khay nui mc kch thc 60 cm x 30 cm x 7 cm.
Cc thng s k thut quan trng:
-

Cy mc ging 0.1% ( 2kg nguyn liu cy 2 g bo t sau khi ry)

Nhit : phng (30-32oC)

Nm khng kh: 95%

Nm nguyn liu nui nm: 35% - 45%

Oxy: thng kh bng th cng hay c kh.

Trong sn xut th cng cn lt mc duy tr nhit bn trong khi nguyn

liu ln men l 30-32oC.
Trnh nhit ln qu cao v hi nc ngng t lm hng sinh khi nm.
Thi gian ln men: cho n khi thy bo t c mu vng hoa cau (42 gi).
Thi gian

Cc pha pht trin

M t

20 gi

KhuNn ti (t nm) xut hin

T= 38- 40oC: lt mc duy

tr t = 30-32oC

26 28 gi

T nm ln dy, kt tng

t> 40oC: lt mc duy tr t =

30-32oC
Lt mc ln 3 nu t > 40oC

45 - 48 gi

T nm ngng tng trng,

Kt thc giai an nui

29

xut hin bo t mu vng hoa

mc

cau

Hnh

Nguyn liu (kh du nnh v bt m) trc khi ln men v sau khi ln

men (Yasama Koji sau 3 ngy ln men)

6. Thy phn
Mc ch: thy phn m trong nguyn liu bng enzyme do nm tng hp.
Cc thng s k thut :
-

Lng nc, nng nc mui b sung (c ch tng trng sinh khi

enzyme bt u thy phn)

Nhit : 54 - 58oC

Thi gian = 64 - 72 gi (do hm lng m formon quyt nh)

Lng nc b sung c tnh nh sau:

5 kg mc c Nm 32% cn b sung khi lng nc W sao cho lng nc

trong mc gp 1,2 ln khi lng cht kh trong mc.
Hm lng nc trong mc 5 kg x 0,32 = 1,6 kg
Hm lng cht kh trong mc: 5 kg 1,6 kg = 3,4 kg
Khi lng nc trong mc sau khi trn nc l: 3,4 x 1,2 = 4,08 kg
nKhi lng nc b sung l: 4,08 1,6 kg = 2,48 kg.
Nm mc sau khi b sung nc l: 4,08/(5 + 2,48) x 100 = 55%
30

Nng mui ha tan trong nc b sung: 5-10% (tng ng 0,124 0,248 kg

mui)
Tin hnh:
-

Lm ti mc, b vo chum (l)

Thm nc nng (5-10% mui) 60oC mc t nhit 54oC.

Ri mt lp mui mng trn b mt ngn nhim (10-15% so vi nguyn liu

tng ng 0,5 - 0,75 kg).

64 72 h.

B sung nc mui sao cho mui chim 23,4%:

Lng nc phi b sung W = A.K-(B+C)

Nguyn liu khng nc A l 5 kg,
K l h s chuyn i sang lng nc chm mun thu c; K = 2,7 kg nc
chm/kg nguyn liu
Lng nc chm d nh l 5 kg x 2,7 =13,5 kg
Nc c sn trong dch thy phn l B = 4,08 kg
C l lng mui n phi b sung thm t nng 23,34% l 4,08 x 23,34 % =
1,1 kg
Tng s nc mui phi cho thm: W = A.K (B+C) = 13,5 (4,08+1,1) = 8,32
kg
Mui n thc t phi cho thm = 1,1 kg lng mui b sung mc thy phn
= 1,1 kg 0,124 0,5 = 0,476 kg mui.
B. Thc hnh:
I. Nui mc ging trong bnh tam gic/ bao polyethylene
100 g go lc (go np) nu cm chn s b b vo 4 bnh tam gic, hp tit trng
121oC, 15 pht, lc bnh cho cm ti, ngui n 30oC, cy ging t ng thch
nghing. 30oC 3 ngy n khi ra bo t.

31

II. Chun b nguyn liu:

1,9 kg kh du nnh hoc kh du phng
0,1 kg bt m
Nghin/ p kh du n kch thc 1 mm
Trn kh du (hoc kh du + bt m) vi nc sao cho Nm sau khi trn t
35% (thay i Nm 25%, 35%, 45%)
Hp 121 oC, 30 min .
III. Cy ging v ln men
ngui n 30oC, cy ging theo t l 1-2%
III. Ln men 45 h n khi thy bo t mu vng
IV. Thy phn 1
Chuyn mc vo l, nh ti
ChuNn b dung dch nc mui 15 %, 20%, 25% un nng 55oC
1 V mc vi 1,2 V nc mui 55oC trong 72 h.
V. Phn tch
1. Phn tch nguyn liu
Hm lng Nm kh du <5>
Kh du phng / nnh thng c hm lng Nm 7%, m tng s 45-50% (m
TS = N tng x 6,25)
Hm lng Nm bt m <5>
Hm lng N tng <7>
2. Theo di qu trnh thy phn
Ly mu (ng nht) 100 gr em lc ra b v nh mc thnh 100ml
Phn tch
N tng s <172>
N formol <174>
Khi t s Nformol/N tng s = 55% kt thc thy phn.
3. Phn tch sn phm
N tng <172>
32

N NH3 <173>
N formol <174>
NaCl <175>
acid <176>
Cc ch tiu v cht lng v v sinh an ton thc phNm. Ch kim tra aflatoxin.
C. Kt lun
So snh cc ch tiu phn tch gia nc tng t kh du 100% v kh du + bt m,
a ra kt lun.

33

Bi 3: Ln men Yoghurt
A.

L thuyt

Yoghurt l mt dng sa ln men.

I. Nguyn liu
1) Sa
Sa b trung bnh cha 3,5% cht bo; 3,4% protein, 4,8% lactose.
2) Ging vi khun lactic
Vi khuNn ln men lactic: trong ch yu l Lactobacillus delbrueckii subsp.
bulgaricus (LB) v Streptococcus thermophilus (ST) hoc Lactobacillus acidophilus
(LA)
Vi khuNn Gram dng dng hnh que (Lactobacillus) hoc lin cu (Streptococcus),
khng sinh bo t, khng di ng, k kh khng bt buc, chu acid.

Lactobacillus delbrueckii subsp.

Streptococcus thermophilus

bulgaricus Photo: Jeff Broadbent, Utah

Photo: Robert Hutkins, University of

State University

Nebraska

Kch thc: 0.5-0.8 x 2.0-9.0 mm

34

Lactobacillus acidophilus
( Miloslav Kalab, Agriculture et
Agroalimentaire Canada, Ottawa)

3) Sn phm trao i cht ca vi khun lactic trong qu trnh ln men

i) Acid lactic (CH3-CHOH-COOH, Mw = 90)
-

lm ng t casein (protein sa) pH 4,6-4,7, do to nn cu trc gel

to v c trng cho yoghurt (chua).

c ch vi sinh vt khng mong mun

ii) Polysaccharide ngoi bo (exopolysaccahride EPS) lm tng nht ca

yoghurt

S to thnh EPS ca vi khuNn yoghurt (Yoghurt

Science and Technology)

iii) Cc hp cht to hng

35

Acetaldehyde
Diacetyl
II. Yu cu cht lng yoghurt:
Bng 1 Cc ch tiu cm quan ca sa chua
Tn ch tiu
1. Mu sc

Yu cu
Mu trng sa hoc mu c trng ca ph liu b
sung

2. Mi, v

c trng cho tng loi sn phNm

3. Trng thi

Mn, c st

Bng 2 Cc ch tiu l - ho ca sa chua

Mc yu cu
Tn ch tiu

Sa chua

Sa chua tch

Sa chua gy

mt phn cht
bo
1. Hm lng cht kh khng cha

8,2

8,2

8,2

> 2,0

0,5 2

< 0,5

cht bo, % khi lng, khng nh

hn
2.

Hm lng cht bo, % khi

lng
3. axit, 0T

75 - 140

Cc ch tiu khc: xem TCVN7030: 2002

36

III. Quy trnh cng ngh

1) X l sa s b:
a) Lc sa: Lm sch sa khi cc vt ln trong sa hoc t bo ng vt
b) Chun ha nguyn liu:
ChuNn ha hm lng cht bo: ty theo yu cu hm lng cht bo trong sn phNm,
loi b cht bo bng ly tm tch bo hoc b sung sa nguyn kem hoc kem.

37

ChuNn ha hm lng cht kh: tng cht kh tng s ln 14-16 g / 100g t

trng thi mn v c st nh yu cu cht lng
2) ng ha (quy m cng nghip) p sut cao 2000-2500 psi.
Mc ch lm n nh cu trc ht nh sa, tng thi gian bo qun
3) X l nhit: thanh trng 85oC trong 30 min hoc 95oC trong 10 min
4) Lm ngui n 45oC (nu s dng mt chng Lactobacillus) v 43oC nu s
dng hn hp LB v ST
5) Cy ging
a) Nhn ging:
ng thch nghing
Mi trng: sa gy hon nguyn hm lng cht rn khc bo 10-12 g/ 100g
tit trng 121oC, 15 min.
T l cy ging 2% 43 oC trong 3-4 h (t 0.85 g lactic acid/100 g)
b) Cy ging Cy ging theo t l 2%
Nu s dng ST v LB th t l l 1:1
6) Ln men: 45oC nu s dng mt chng v 43 oC nu s dng 2 chng (ST
hot ng ti u 39oC v LB 45oC) trong vng 5 h (kim tra pH xung
n 4.3 hoc acid tng l 0.85 0.9%)
7) Lm lnh nhanh v 5oC
B. Thc hnh

38

I. Nguyn vt liu:
Sa ti : 1 l
Sa bt gy: 100 g
Ging: 1 h sa chua Vinamilk (cha hn hp ST v LB)
ng thch nghing: LA
ng
Bp in
B iu nhit
Autoclave
Nhit k
Nht k Ostwald

II. Nhn ging LA

39

Tit trng 10 ml sa gy 121oC, 15 min

Cy 1 ng ging LA 37oC qua m
III. Chun b sa
Ha tan 40 g sa bt gy trong 1 l sa ti
un nng sa 85oC 30 min
Lm ngui
IV. Cy ging
lng sa (45oC) cy ging LA (2%),
lng sa (43oC) cy ging LB v ST t h sa chua Vinamilk
IV. Ln men
nhit thch hp 3-4 h, theo di pH
V. Lm lnh
Khi pH t n 4,3, lm lnh nhanh trong b nc .
VI. Phn tch
Acid lactic (chuNn bng NaOH 0,1 N s dng phenolphtalein lm cht ch th
mu, 1 ml NaOH 0,1 N tng ng 90 x 0,1N = 9 g lactic acid/1000 ml hay 0.9 %
lactic acid
nht o bng dng c o nht.
Cm quan
C. Kt lun:
So snh hai loi yoghurt ln men t hai ging khc nhau.

40