Professional Documents
Culture Documents
NI DUNG
DIN BIN V CNG NGH CH BIN TR PHN LOI CH THNG PHM MC CH CA LN MEN C S L LUN CA QU TRNH LN MEN
CC YU T NH HNG TI QU TRNH LN MEN
LM HO PH V T BO V TO HNH
MC CH CA LN MEN
- To ra bin i sinh ha, ch yu l hp cht polyphenol trong ch b oxi ha di tc dng ca enzyme polyphenoloxydase (PPO) v peroxidase (PO) to cc hp cht hng, v, mu sc cho ch thnh phm.
- S tc dng ca men: + Peroxidaza oxi ha tanin ch su sc nht v s dng lng tanin ln nht, to v c bit ca ch en. + Men poliphenoloxidaza to nn mu ng l mu sc nc pha ca ch en.
Nhit : nh hng n s xc tc ca men v tc cc phn ng ha hc, nhit thch hp l 20-30oC m: thch hp 60-62% trnh ch b ho v cc phn ng ha hc b chm li. Khng kh: cn phi cung cp mt lng ln trnh ch b hi, tt nht l 1,5kg ch ti cn 28,32m3 khng kh.
Phng ln men: phng ln men phi c nh sng nhng khng nh nng chiu vo v tia t ngoi s c ch hot ng ca cc enzym Kim tra giai on ln men: bng phng php cm quan v bng phng php ha hc
Theo di nhit ln men: Theo di mu sc ch ln men: Theo di mi v ch sau ln men:
Octhoquynon
Ngng t
Kh (-H+) Diphenolquynon Oxi ha bc 2 (O2 & H2O& m) Oxi ha (+ O2)
Tearubigin (TR) mu
Poliphenol + oxi octhoquynon ( khng mu c v cht) Octhoquynon flavanol (mu vng nht, v cht) Bisflavanol (khng mu) Flavanol v Bisflavanol Teaflavin(mu vng) Teaflavin Tearubigin (mu nu) Nu l ch c mu nc tt:
TP 1 1 k TR 10 12
- Bin i protein: Protein phc tp khng tan Protein ha tan + aa Aa + Tanin Andehyt thm. Protein + Tanin Hp cht khng tan. - Cc cht khc: + Hm lng cc monosaccarit tng ln cn saccaroza gim xung. + Hm lng pectin ha tan gim xung cn pectin khng tan tng ln. + Lng sinh t C gim mnh: 226mg% ch ti 196,6mmg% ch ho 66,6mmg% ch sau ln men.
- Du thm v s to hng thm ca ch: Hm lng du thm thay i nhiu v t cc i sau 3 n 4 gi ln men. Thnh phn du thm cng thay i to nn cht lng v hng thm ca ch thng phm. Sau ln men, cc cht thm ch yu l: axit thm, cc este, ru phenol, xeton,