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Bai Giang THCNLMedited PDF
Bai Giang THCNLMedited PDF
BI GING
THC HNH
CNG NGH LN MEN
Bin son: TS. Nguyn Hoi Hng
- 2009 -
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-
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Bi 1: Ln men bia
A. L thuyt
I. Gii thiu
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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.
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:
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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
Cu to t bo nm men
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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.
4. Bt Bt trng, mn
Bng 2 Yu cu i vi cc ch tiu ho l
Tn ch tiu Mc
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ht CO2, khng ln hn
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.
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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.
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:
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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.
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4. Nhn ging nm men:
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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
5. Cy ging
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.
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S lng t bo
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.
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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.
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Kt thc qu trnh ln men chnh ta thu c bia non, mi v cn nng, cm quan
cha t.
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
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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
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B chng ct
cn
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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:
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
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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
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ha tan ca malt:
E1(%)= e(W+800)/(100-e)
W = Nm malt, %
e = hm lng cht ha tan ca dch ng, % (theo khi lng)
800 = lng nc ct dng ng ha 100 g malt, ml
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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.
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.
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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
C. Kt lun
Bin lun cc s liu phn tch.
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Ph lc 1: Cht lng malt ca nh my bia Si gn
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Ph lc 3: Phn loi hoa bia
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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.
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Asp. flavus Asp. oryzae
Aflatoxin
So snh hnh thi khuNn lc, cu trc
III. Yu cu cht lng
Ch tiu cm quan
Tn Loi c bit Loi 1 Loi 2
trong Khng vNn c
Mu Mu nu m hay nu cnh gin
V 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 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) 3 3 3
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acid tng 5-7 5-7 5-7
ng acid acetic
(g/l)
pH 5,5-6,2
NaCl (g/l) 230-250
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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:
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- 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.
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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.
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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%
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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.
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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>
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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.
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Bi 3: Ln men Yoghurt
A. L thuyt
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.
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Lactobacillus acidophilus
( Miloslav Kalab, Agriculture et
Agroalimentaire Canada, Ottawa)
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Acetaldehyde
Diacetyl
Tn ch tiu Yu cu
Mc yu cu
Tn ch tiu
Sa chua Sa chua tch Sa chua gy
mt phn cht
bo
3. axit, 0T 75 - 140
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III. Quy trnh cng ngh
1) X l sa s b:
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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
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
B. Thc hnh
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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
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 .
C. Kt lun:
So snh hai loi yoghurt ln men t hai ging khc nhau.
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