Quy Trinh Lam Bia

8/14/2019 Quy Trinh Lam Bia

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Phn 1: TNG QUAN V BIA

1. Khi nim

Bia l mt loi nc ung cha cn c sn xut bng qu trnh ln men ca ngl lng trong mi trng lng v n khng c chng ct sau khi ln men. Ni mt cchkhc, bia l loi nc gii kht c cn thp, bt mn xp v c hng v c trng cahoa houblon. c bit CO2 ha tan trong bia c tc dng gii nhit nhanh, h tr cho qutrnh tiu ha, ngoi ra trong bia cn cha mt lng vitamin kh phong ph (ch yu lvitamin nh B nh vitamin B1, B2, PP. . .). Nh nhng u im ny, bia c s dng rngri hu ht cc nc trn th gii vi sn lng ngy cng tng. i vi nc ta bia trthnh loi ung quen thuc vi sn lng ngy cng tng v tr ngnh cng nghipmi nhn trong ngnh cng nghip nc ta.

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 cngthay i rt khc nhau v do c khi nim loi bia hay cc s phn loi khc.

2. Lch s

Hnh 2.1 Mt vi bia lager, c mu vng ng v bt pha trn


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Bia l mt trong cc ung lu i nht m loi ngi to ra, c nin i t nhtl t thin nin k th 5 trc cng nguyn v c ghi chp li trong cc th tch cca 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 rngbia (tng t nh ru vang) c sn xut khong 7.000 nm trc khu vc ngynay l Iran v l mt trong s cc cng ngh sinh hc bit, trong cc quy trnh sinhhc ca s ln men c p dng. Ti Lng H, chng c lu i nht v bia c cho l bc v 6.000 nm tui cangi Sumeria miu t nhng ngi ang ung mt th ung bng cc cn ht bngsy t thng cng cng. Bia cng c cp ti trong thin s thi Gilgamesh, mt bntrng ca 3.900 nm tui ca ngi Sumeria t lng tn knh n thn Ninkasi, v thnbo tr cho bia, n cha cng thc lm bia c nht cn st li v miu t vic sn xut biat 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. Ngi Thracia cng c bit l s dng bia sn xut t la mch en, thm cht th k 5 trc cng nguyn, nh Hellanicos vit trong v cc opra. Tn gi cho biaca h l brutos hay brytos. S b sung hoa bia vo bia to v ng, bo qun v hng v cho bia l mt phtkin tng i mi: Trong thi trung c nhiu hn hp khc ca cc loi tho mc thngthng c cho vo bia ch khng phi hoa bia. Cc hn hp ny thng thng c gil gruit . Hoa bia c trng ti Php sm nht l vo khong th k 9. Vn bn cnht cn st li c ghi chp v vic s dng hoa bia trong bia c nin i vo nm 1067 bin 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 thk 14 v 15, vic sn xut bia dn dn chuyn t hot ng gia nh sang hot ng thcng, vi cc qun bia v tu vin sn xut bia ca mnh hng lot tiu th. Trong th k 15, Anh loi bia khng c hoa bia c bit n nh l ale, cn vics dng hoa bia th ung gi l bia. Bia c cha hoa bia c nhp khu vo Anh tH Lan sm nht l t nm 1400 Winchester, v hoa bia c trng trn quc o nyt 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 tngt 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 loibia mnh (nng cn cao) bt k, v tt c ale v bia u s dng hoa bia.


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Hnh 2.2 Mt s loi bia s dng rng ri Vit Nam

Nm 1516,WilliamIV ,Cng tc x Bavaria , thng qua Reinheitsgebot (Luttinh khit), c l l quy nh v thc phm c nht cn p dng n nay. Gebotquy nhrng thnh phn ca bia ch c bao gm nc, la mch hoa bia, vi men bia c bsung sau pht kin ca Louis Pasteur vo nm 1857. Lut ca ngi Bavaria c pdng trong c nc c nh l mt phn ca nc c thng nht nm 1871 thnh chc di thi Otto von Bismarck , v k t c cp nht phn nh xu hnghin i trong sn xut bia ru. Cho n nay, Gebotvn 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 lale. Bia lager c pht hin ra mt cch tnh c vo th k 16 sau khi bia c lu trtrong 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 rai ca nhit k v t trng k vo th k 19, cho php cc nh sn xut bia tng tnhhiu qu v kim sot nng cn. Cho n cui th k 18,mch nha ch yu c lmkh bng la do t g, than ci, tru, v sau nm 1600 l t than cc. Ni chung, khngc loi mch nha no trong s ny c che chn tt khi khi sinh ra trong cc l sy, vdo cc loi bia thi k c thnh phn hi khi trong hng v ca chng; cc chngc ch ra rng cc nh sn xut mch nha v bia thng xuyn phi c gng gim thiu sm khi ca bia thnh phm. S pht minh ra l nng hnh trng nm 1817 ca DanielWheeler cho php to ra mch nha mch nha nng chn k v to tin cho sn xutcc loi bia en(porterv stout). S pht minh ra vai tr ca men bia trong qu trnh lnmen vo nm 1857 bi Louis Pasteur gip cho cc nh sn xut bia phng php ngnchn 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 lnmen 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 thngxung cn cha y 24 gi. Cng ngh ca ng vn c s dng bi nhiu nh sn xutbia 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 chyu 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, lcc loi bia i qua cng on x l loi b bt cn, sn xut ra ci gi l bia khng cn.


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3. Cc loi bia

C nhiu loi bia khc nhau, mi loi bia c coi l thuc v mt kiu bia c thno . Kiu bia l mc dn miu t hng v tng th v thng thng l ngun gc cabia, ph hp vi h thng tin ha qua cc ln th v cc sai s qua nhiu th k.

Yu t chnh xc nh loi bia l men bia s dng trong qu trnh ln men. Phnln kiu bia thuc v mt trong hai h ln: ale- s dng ln mem ni hoc lager- s dngln men chm. Bia c c trng pha trn ca c ale v lagerc gi l bia lai. ungcha cn sn xut t vic ln men ng thu c t cc ngun khng phi l ng cc nichung khng c gi l "bia", mc d chng cng c sn xut bng cng mt phn ngsinh hc gc men bia. Mt ong ln men c gi l ru mt ong, nc to ln men cgi l ru to, nc l ln men c gi ru l, cn nc nho ln men c gi l ruvang

Ale: Alel bt k loi bia no c sn xut bng ln men ni, v n thng thng cln men nhit cao hn so vi bia lager (15-23oc). Cc men bia ale cc nhit nyto ra mt lng ng k cc ester , cc hng liu th cp v cc sn phm to mi khc,v kt qu l bia to ra c mi v ca hoa hay qu tng t (nhng khng ch c th) nhto, l, da ,c, c kh, chui mn hay mn kh. Cc khc bit v kiu gia cc loi ale lnhiu hn so vi cc loi lager, v nhiu loi bia ale rt kh phn loi chng.

Lager: Lager l loi bia c tiu th nhiu nht trn th gii. Chng c ngun gc t vngTrung u, c tn gi ny l t lagern ("lu tr") trong ting c. Men bia lager l loi lnmen chm, thng thng c ln men nhit 7-12C (45-55F) ("pha ln men"), v sau c ln men th cp lu 0-4C (30-40F) ("pha lager ha"). Trong giai on ln menth cp, lager c lm trong v chn. Cc iu kin lnh cng kim ch vic sn xut tnhin cc ester v cc ph phm khc, to ra hng v "kh v lnh hn" ca bia.

Bia en porter ywiec .Hnh 2.3 Loi bia Lager

Bia vng Hoavener


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Cc phng php hin i sn xut bia lager cGabriel Sedlmayr v Anton Dreherkhai ph. Gabriel Sedlmayr tr l ngi hon thin bia lager mu nu sm nh my biaSpaten ti Bavaria cn Anton Dreher l ngi bt u sn xut bia lager, c l l mu

h phch ti Wien khong nhng nm 1840-1841. Vi vic kim sot qu trnh ln men c hon thin hn, phn ln cc nh sn xut bia lager ch s dng thi gian lu tr lnhngn, thng thng t 1 n 3 tun.

Phn ln bia lager ngy nay da trn kiu Pilsener , c sn xut ln u tin nm1842 ti thnh ph Plzen, Cng ha Sc. Cc loi bia lager Pilsener ngy nay c mu sngv c cacbonat ha nng cao, vi hng v mnh ca hoa bia v nng cn 3-6%theo th tch. Cc thng hiu bia Pilsner Urquell hay Heineken l cc v d in hnh vbia pilsener.

Loi bia hn hp: Kiu bia lai hay bia hn hp s dng cc nguyn liu v cng ngh hini thay v (hoc b sung cho) cc kha cnh truyn thng ca sn xut bia. Mc d c mts bin thi gia cc ngun khc nhau, nhng ni chung bia hn hp c th l.

Bia rau qu v bia rau c l hn hp vi mt s loi ph gia t hoa qu hay rau c cth ln men trong qu trnh ln men, to ra cht lng hi ha mt cch r nt.

Bia tho mc v bia gia v b sung cc cht chit ra t r, ht, l, hoa hay qu thomc hoc cc loi cy gia v thay v (hoc b sung cho) hoa bia.

Cc loi bia tn tr trong cc thng g l cc loi bia truyn thng hay thc nghimc lu tr trong cc thng g hoc c tip xc vi g (trong dng cc mnhnh, mu hay ht) trong mt khong thi gian (g si l ph bin nht). Thngthng, thng g hay cc ming g u tin c x l bng mt s loi ru mnhhay cc ung cha cn khc--vic s dng ru bourbon, scotch v shrry l phbin nht.

Bia hun khi l bt k loi bia no m mch nha ca n c hun khi. Thngthng cc loi bia ny c mi v hng v ca khi. Cc v d in hnh ca kiubia truyn thng ny l bia Rauchbiers Bamberg, c. Tuy nhin, nhiu nh snxut bia ngoi nc c, ch yu l cc nh sn xut bia th cng M cng bsung mch nha bia hun khi vo bia en, ale Scotland v mt lot cc kiu bia khc.

Bia c bit l cch gi chung ch cc loi bia c sn xut m s dng ccngun ng, ht ng cc v tinh bt c th ln men khng thng dng.


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Phn 2: TNG QUAN V NGUYN LIU

I NC :I.1 Khi nim v tnh cht ca nc.

- Nc rt cn thit cho s sng, l dung mi phn cc mnh, c kh nng ha tan nhiucht. Trong iu kin bnh thng: nc l cht lng khng mu, khng mi, khng v. Khiha rn n c th tn ti 5 dng tinh th khc nhau.

Nc l hp cht chim phn ln trn tri t (3/4 din tch trn tri t l nc)- Tnh cht vt l:

Khi lng phn t: 18 dvc Khi lng ring: 1 g/ml ( 0oC, 1atm) Nhit nng chy: 0oC Nhit si: 100oC

I.2 nh hng ca thnh phn ha hc v cc mui c trong nc n cc quy trnhcng ngh- S tn ti ca mui cha Ca v Mg s quyt nh cng ca nc.

+ Ca: thng tn ti di dng mui Ca(HCO3)2 v nh hng n qu tr nh nubia do lm gim acid ca h malt v dch ng ha.

+ Mg: hm lng trong nc tuy t hn Ca, nhng tc dng xu hn Ca v MgCO3ha tan c, MgSO4 c v ng cht. C hai u lm nh hng n cht lngbia.

+ Na: tn ti di dng NaHCO3 , Na2CO3, Na2SO4 hay NaCl .Na2CO3 , NaHCO3 lm gim acid ca h malt

NaSO4 vi hm lng cao s to cho bia c v ngNaCl nu di 200mg/l s nh hng tt n mi, v bia.

+ Fe: thng tn ti di dng Fe(HCO3)2 hm lng cao s gy nh hng xun cht lng bia. V vy ch cho php t 0,2 0,5 mg/l .

+ Ngoi ra trong nc cn cha cc hp cht hu c dng keo v c hoc hu c(nh SiO2) hoc cc cht kh (O2, N2, CO2 . . .)

I.3 - Yu cu ca nc dng trong sn xut bia- Hm lng mui cacbonat khng qu 50mg/l.- Hm lng mui Mg khng qu 100mg/l.- Hm lng mui Clorua 75150 mg/l.- Hm lng mui CaSO4 130200mg/l .- Hm lng Fe2+ khng qu 0,3mg/l.- Kh NH3 v cc mui NO3 -, NO2-: khng c.- Vi sinh vt khng qu 100 t bo /ml.- E.coli, coliform: khng c.- cng: 412 0.- PH: 6.5 7


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I.4 - S dng nc trong cng ngh sn xut biaNc tham gia trc tip vo quy trnh cng ngh ( nh gm i mch, nu malt, lc dchnha, ln men, trong cng on hit rt), to nn sn phm cui cng. C th ni nc lnguyn liu chnh sn xut bia do trong bia hm lng nc chim n 9092% trnglng bia.

Thnh phn v hm lng ca chng nh hng rt ln n quy tr nh cng ngh v chtlng bia thnh phm. Nc cng ngh c s dng trong quy tr nh nu malt, nu go,ra b, gm i mch.

- Nc dng ngm i mch sn xut malt: yu cu quan trng nht l nckhng c cha nhiu tp cht v vi sinh vt.

- Nc dng nu bia:+ Cc mui cacbonat v bicacbonat s ha tan cht ng, cht cht trong v

malt (nht l Na2CO3) gy cho bia c v ng kh chu.+ Nhng cacbonat v bicacbonat trong nc s lm h acid ca h malt lm

cn tr hot ng ca h enzim trong malt

2KH2PO4 + Ca(HCO3)2 = CaHPO4 + K2HPO4 + 2H2O + 2CO2Malt nct phn ng trn ta nhn thy rng hai phn t c tnh acid s thu c mtphn t kt ta v mt phn t c tnh kim.

+ Na2CO3 l mui lm gim acid mnh nht v:2KH2PO4 + Na2CO3 = K2HP04 + Na2HPO4 + 2H2O + 2CO2nhn thy rng t hai phn t c tnh acid KH2PO4 s thu c 2 phn t ctnh kim K2HPO4 , Na2HPO4

- Nc dng ra nm men v thit b:+ Nc dng ra nm men cn phi sch, khng cha nhiu hp cht hu

c, v c bit khng cha vi sinh vt.+ Nc ra thit b nn c cng thp n trung bnh, c bit khng chacc mui NH3 v cc mui nitrit.

I.5 - Nc phi cng nghKhng trc tip c mt trong thnh phn ca sn phm nhng rt cn thit trong quy trnhsn xut v cng nh hng n cht lng ca sn phm cui cng. Nc ny s dng vonhiu mc ch khc nhau nh: nc ni hi, nc v sinh thit b, nc v sinh nh xng, nc thanh trng. Mi mc ch i hi cht lng ring, nc c s l theo yucu s dng.II I MCHL nguyn liu c tnh cht truyn thng sn xut bia (c th thay th mt phn nguynliu khc nhng nguyn liu ch yu vn chnh l i mch ny mm ).i mch cng ging nh nhng ng cc khc bao gm hai thnh phn chnh l glucid vprotein nhng i mch c hm lng cao hn so vi cc loi ng cc khc v quan trngnht l t l glucid/protein cn i thch hp cho vic sn xut bia .


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II.1 phn loi cc ging i mchi mch c xp vo h hordeum gm c: Hordeum. Sativum; Hordeum.Murinum;Hordeum.Jubatum. theo mc ch s dng, i mch c chia lm 2 nhm chnh

+ i mch dng trong cng nghip: dng ch bin bia hoc cc ngnhthc phm dng malt i mch. Thng dng ging i mch hai hng

( gi l H.Distichum)

Hnh 3.1 i mch 2 hng+ Trong nng nghip dng ch bin cho cc loi thc n cho gia sc, gia cm . .

. Thng dng ging i mch nhiu hng ( gi l H.Polystychum )

Hnh 3.2. i mch nhiu hng


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II.2 Cu trc v thnh phn ha hc ca i mch2.1 Cu trc ht i mch:

Hnh 3.3. ht i mch hai hng

Gm 3 b phn chnh: v ht, phi v ni nh- V ht: t ngoi vo trong c chia lm 3 lp: v tru, v la v v alron.

Phn ny thng chim 815% trng lng ht.- Phi: l c quan sng h hp ca ht. Phi c t 3750% cht kh l thnh

phn nit, khong 7% cht bo, 56% saccharose, 77,5% pentozan, 66,5%cht tro v mt t thnh phn khc. Ring tinh bt hu nh rt t. Phi thngchim 2,55% trng lng ht .

- Ni nh: chim 4568% trng lng ht, phn ny ca ht i mch gi vai trquyt nh cht lng ca i mch trong sn xut bia .

+ Thnh phn chnh trong ni nh l nhng ht tinh bt hnh trn, c kch thcrt ln (2030 hoc rt b 210) rt t nhng ht c kch thc trung bnh. Nuhm lng protein trong i mch cng cao th cng nhiu ht tinh bt c kchthc nh.

+ Trng lng ring ca ht tinh bt kh cao (1,51,6) v vy trong nc chnglng xung rt nhanh, tinh bt khng ha tan c trong nc, k c nhng dungmi hu c trung tnh .

+ Tinh bt i mch c nhit h ha 7580oC (ca go 75oC, khoai ty 65oC)tnh cht ny cn phi lu khi nu bia. Tinh bt qua h ha th khi ngha s nhanh v thun li hn .

+ Cu to ht tinh bt gm hai dng polysaccharide l amylose v amylopectin.Amlose chim 1724% trng lng ht tinh bt , amylopectin chim 7683% .


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+ Tinh bt s chu tc dng xc tc ca h enzim amylaza (gm amylaza v -amylaza) hiu qu xc tc s ph thuc vo nhit v PH . iu ny quytnh kt qu qu trnh nu bia.

2.2 Thnh phn ha hc ca i mch.Bng2.1: tnh theo phn trm trng lng cht khThnh phn i mch (%) Malt (%)Tinh bt 6335 5860ng saccharose 12 35ng kh 0.10.2 34Nhng ng khc 1 2Cht dng gom 11.5 24Hemicellulose 810 68Cellulose 45 5

Lipide 23 23Protein th (N*6,25) 811 811Dng ha tan tinh th mui albumin, globulin 0.5 2Hordein protein (prolamin) 3 -Glutelin protein 34 2Acid amin & pectin 34 34Acid lucleic 0.5 12Tro 0,20,3 0.20,3Nhng cht cn li 2

562,267

Trong nhm glucide ca ht i mch, ngoi tinh bt c tp trung ni nh cnc cc thnh phn

+ Cellulose: ch yu nm trong v tru ca ht i mch, chim khong20% cht kh ca v. Cellulose c ngha ln trong qu tr nh lc dch ngha.

+ Hemicellulose: chim phn ln cht kh ca v tru, gm nhng hnhp polysaccharide khc nhau. S phn gii hemicellulose di tc dng caenzyme Sitoase c ngha ln trong qu trnh ny mm, gip to iu kin thun

li cho cc enzyme khc vo bn trong ni nh ca ht.+ Pentozan: c trong thnh phn ca hemicellulose, c bit c nhiu

trong v tru (2%), khng tan trong nc. Nu b thy phn cho ra ngarabilnose v kcilose.

+ Cc glucide cao phn t: trong di mch cn cha cc cht dng gom,nhng cht ny tan trong nc s to nn nhng dung dch nht. Khi chun bthy phn s cho galactose v kcilose, hoc nh pectin. Nhng hp cht ny khi


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i vo dch ng hoc bia s gy tr ngi cho qu trnh lc, song chng cng ckh nng to bt cho bia v c mi v c ci thin hn.

+ Cc cht ng trong ht i mch c cha mt lng nh mono-, di-,tri-saccharide, trong nhiu nht l ng saccharose, chim khong 1,8% chtkh ca ht. Cc cht ny c ngha ln trong qu trnh sn xut malt, c bit l

trong giai on u.+ Cht ng v cht cht: c cha nhiu trong v tru ca ht i mch, n

ng mt vai tr ln trong qu tr nh ngm i mch, mt phn cht cht s linkt vi protid, to thnh acid textinoic c v ng v mi kh chu chng khngha tan trong nc l nhng ha tan tt trong dung dch kim long (0,20,4%).Qua ta thy cc cht cht, ng, mu c tc dng xu n thnh phn ca bia.V vy cc bin php cng ngh nhm loi b chng l rt cn thit.

2.3 - Cc hp cht cha nit trong ht i mch.- Protid: khi lng v cht lng protid trong i mch c ngha quan trng

trong cng ngh sn xut bia. Trc ht, ngi ta cho rng hm lng cc hpcht c cha nit trong i mch so vi hm lng tinh bt trong i mch ct l cn i nht (hay t l N: C) l ti u cho cng ngh sn xut bia (so vicc loi ng cc khc). Mt d trong thnh phn nhng cht ha tan ca dchng ha, protid chim mt t l kh nh (4 5%), song chng li tham gia rttch cc trong quy trnh cng ngh v gp phn quyt nh cht lng sn phm

Qu trnh phn gii protid di tc dng ca enzyme l mt trong nhng qutrnh quan trng nht trong sn xut malt v bia, nhng sn phm ca s phngii protid thng c phn t lng thp hn, chng s tham gia vo s tcdng tng h vi nhng thnh phn khc dn n ch thay i thnh phn

v tnh cht ca nguyn liu ban u cng nh sn phm v sau. c bitng quan tm hn trong trng hp ny l s to thnh melanoic, cht nygy cho bia c mi thm, v ngt v kh nng to bt ca bia v sau. Nhngc tnh ny ca bia trc ht ph thuc vo s phn gii protid c ti ukhng.

S oxi ha protid gy nn nhng bin i xu v cht lng sn phm. Hintng ny l mt trong nhng nguyn nhn chnh lm gim tnh n nh ca

bia. Thng nhng kim loi nng (c bit l Fe v Cu) l nhng cht sc tccho qu trnh oxi ha protid, v vy s dn ti ch bia b c nhanh hn.

Trong i mch c protid n gin (protein) v protid phc tp (proteit)

Edectin thuc phn nhm globulin khng ha tan trong nc l, bt u ktta nhit ln hn 90oC, kh tch hn ra khi thnh phn ca dch ngv vy y l mt trong nhng yu t gy c bia.

Hordein thuc phn nhm prolamin, khng tan trong nc nhng tan trongdung dch acid hoc kim. Hm lng hordein trong ht i mch t3,53,7% trng ;ng cht kh.


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Glutelin chim khong 3% cht kh trng i mch, thung b thi cng bmalt sau khi nu.

2.4 - Cc cht cha Nit phi protidTp hp nhng sn phn phn gii protid vi mc phn gii khc nhau cho ra

nhng sn phn khc nhau: Albumoza v pepton c cu to gn ging protein song c s gc acid amin t hn

c kh nng tan trong nc l, khng b kt ta trong qu trnh ch bin s i vothnh phn nc ng ha lm tt kh nng to bt v gi bt ca bia.

Peptid c s gc acid amin t hn pepton, gm c di-tri v polypeptit , ha tan ddng trong nc v i vo thnh phn ca bia.

Acid amin chim khong 0,1% cht kh trong ht i mnh kn. Do tc ng caenzym trong thi gian sn xut malt hm lng acid amin tng ln trong dchng v bia. c bit chng c vai tr quan trng trong vic h nh thnhmenadione thi k sy malt.

2.5- Cc nhm enzyme trong i mchBn cht ca enzym l protein. Chng tham gia xc tc nhng phn ng ha-sinh trong hti mch. T bin dn nhng ht i mch thnh ht malt. Trong quy trnh cng nghenzym chu tc dng ca nhiu yu t khch quan, song thc t cho thy nh hng mnhnht n hot tnh ca enzym l nhit , pH, nng ca dung dch.

Trong ht i mnh lun c hai nhm enzym chnh. Nhm enzyme xc tc cho qu trnh oxi ha kh.Ht i mch hot tnh gim thiu, giai on u ca vic to malt chng tng cnghot ng nhanh, trong qu trnh sy malt chng hu nh b ph hy.

Nhm enzyme thy phn: ty thuc vo ngun c cht enzym xc tc cho qu trnh thuphn ta c th tch thnh hai nhm nh.

+ Nhm enzyme thy phn cc hp cht glucide.Diastase (Amylase) thy phn cc glucide c mch polyme tng i n gin (nhtinh bt)Sitaza thy phn cc glucide c mch polyme tng i phc tp hn (nhhemicellulose). Tc dng ca enzyme ny l ph v mng ngn gia ht go v vtru khi ht bt u ny mm, nh vy cc enzyme khc mi d d ng xm nhp vobn trong ni nh ca ht, lm bin i dn nhng thnh phn ha hc ca ni nh.y chnh l qu trnh chuyn ha t ht i mch thnh ht malt.

Nhm enzym thy phn protit: trong nhm ny tiu biu c.+ Proteinase xc tc chuyn ha protid thnh albumoza v pepton ri chuynthnh Polypeptit v peptit (t=50oC, pH=5)

+ Peptitdase chuyn polypeptit v peptit thnh axit amin gm polypeptitdase vdipeptitdase) ( to< 50oC; pH=7,5)


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+ Amydase tc dng deamin ha cc acid amin, to thnh cc axid hu c vnit. ng thi chng cn ph v cc mi lin kt amid (- CO NH) ca ccmui amid.

-Nhm enzyme esteraza tham gia lm v cc mi lin kt este gia cc hp cht huc vi nhau hoc gia cc hp cht hu c v v c .

+ Lipase thy phn este ca glycerin v mt s loi ru vi cc acid bo bt cao.+ Phosphatase: tch acid phosphoric ra khi nhng hp cht hu c c cha

phospho, tiu biu l amylophosphatase v bytase.

II.3 - Nhng yu cu cht lng i vi i mch dng trong sn xut bia.3.1 Yu cu v cm quan.

- Tt c cc ht thc phi thuc mt loi i mch, ng nht v kch c, khngln ct , rm rc v nhng ht thuc loi thc khc.

- Ht thc phi c v mng, mu vng nht ng nh, khng c vt trn v.- i mch tt phi c mi thm ca r rm, khi cn ht thc thy c mi tinh bt

v hi ngt.3.2 - Sinh l

- Lc ny mm phi t 8085%- Trng lng tuyt i thng 35 45 g/1000 ht- Kh nng ny mm 9095 %

3.3 - Yu cu v thnh phn ha hc:-V: khng vt qu 79% trng lng ht- Hm lng m: w = 1015%- Hm lng protid 814% cht kh ca ht- Hm lng glucid chim 5562 % trng lng ht (hoc 63 66 % trng lng

cht kh).


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II.4 - MaltMalt l tn gi ca ng cc ny mm (i mch, tiu mch, ht go, thc go, thc mm).Tuy nhin Vit Nam cha trng c i mch, do phi nhp malt t nc ngoi nnchi ph sn xut tng ln. Do vy gi thnh ca tng loi bia tng ng vi hm lng maltnguyn cht, t cng mt phn quyt nh xem bia c ngon hay khng.

s quy trnh cng ngh sn xut malt

4.1 - Ngm i mchHm lng m c sn trong ht khi bo qun l ti thiu, ch duy tr s sng tnhca phi mm, ch khng d phi mm pht trin, v vy mun cho phi mm phttrin, ht ny mm tt, ht cn ht thm mt lng nc t do t mi trng. S chuynbin t ht i mch thnh malt l kt qu ca nhng qu trnh sinh ha v cc qu trnhkhc xy ra trong ht. Do vy, ngm i mch l qu trnh u tin v rt quan trng, nnh hng trc tip n thi gian m mm, hao ph cht kh trong qu tr nh sn xutmalt, do nh hng n cht lng thnh phm ca malt.

- Mc ch ca qu trnh ngmHm lng m c sn trong ht khi bo qun l ti thiu, ch duy tr s sngtnh ca phi mm, ch khng cho phi mm pht trin. V vy ngm ht imch nhm cung cp thm 1 lng nc t do t mi trng ngoi, to iu kincho phi mm pht trin

i mch

Ngm/lm t

m mm

Sy

Tch mm,r malt

Malt

R, mm

Nc


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iu kin nhit , m thun li, cc h enzime c sn trong ht t trng thitnh s chuyn dn v trng thi ng v bt u tham gia vo qu trnh ph vcc hp cht hu c dng i phn t (polyme) nh tinh bt, pentozan, protein, . . .to ra nhng cht dinh dng ha tan nui mm pht trin.

- Cc bin di trong qu trnh ngm.Lng nc t do thm tch vo bn trong ht lm th tch, khi lng ht tng ln v ht

mm hn v d thy phn hn. Nhng cht trong ht s d dng ha tan c vnchuyn n cung cp cho c quan phi mm, t phi mm s t t pht trin. ng thi , iu kin nhit , m, pH thun li, cc h enzim c trong ht t trng thi tnh schuyn dn sang trng thi ng, v bt u tham gia vo cc qu trnh ph v cc hpcht hu c. Tr dng i phn t (polyme) nh tinh bt, protein, pentozan, to ranhng cht ha tan, nui mm pht trin.

-Cc yu t nh hng+ nh hng nhit ca nc ngm: trong mt gii hn nht nh, nu nhit nc

ngm cng tng th tc ht nc ca ht cng nhanh v ngc li. Nhit tiu ca nc ngm di mch l 1012oC, nu nhit thp hn 10oC th mm spht trin rt yu, cn nu nhit ln hn 15oC th li lm cho cc vi sinh vt gythi (ch yu) pht trin mnh, ng thi s h hp ca ht c ng cc qu trnhsinh-ha trong ht tng nhanh tht thng, do lm gim kh nng ny mm caht.

+ nh hng ca oxi trong ncngm: ty thuc vo kch thc ht v iu kinthng thong nhn to i vi nc ngm m c nh hng khc nhau ti thi gianngm. giai on u ca qu trnh ngm trong nc, th oxy l yu t quyt nhn cng h hp, gip gii phng ra nng lng cn thit cho s pht trin ca

mm. Do vic cung cp oxy cho nc ngm cng y v u n th s htnc ca ht cng thun li, ng thi s pht trin ca mm cng iu ha hn.+ nh hng bi thnh phn ha hc v cu trc cc thnh phn c trong ht: bn

thn thnh phn ha hc ca nc ngm cng nh hng trc tip n vn tc htnc ca ht. thc t cho thy, s thay i th nh phn ha hc cu ht i mchtrong khi ngm l khng ng k, mt phn nh glucid b tn tht cho qu trnh hhp ca ht , mt lng nh khc ca ca cht b khuych tn vo nc ngm nhng, cht khong, pentozan, . . .. tng tn tht ny khong 1% trng lng chtkh. Thng thng nc ngm c pH nghing v acid th d ha tan cc thnhphn tanin hoc cht ng trong v malt, gy nh hng xu n m i v, mu scca bi sau ny. hn ch iu ny ii khi ngi ta dng nc ngm hi kim.trong ht i mch cng cha nhng cht km hm h enzime h hp, tc s gimkh nng h hp ca ht v lm yu qu tr nh ny mm, l sc tt vng thucnhm acid-flavonic. Do mun tch chng ra kh ht thng phi thay ncngm 56 ln. ty theo tng loi malt m c mc d ngm khc nhau: i vi maltvng thng c Wcb=4244%. i vi malt en phi t Wcb=4547%


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- phng php ngm:Phng php ngm ti phun: y l phng php ngm tin tin nht hin nay. Bng

phng php ny ta c th cung cp lin tc, u v u lng oxy cn thit choht. thc cht ca phng php ny l: ht trc khi ngm c ra s b nhngthng ring, sau c xung mng li chuyn ng thnh tng lp dy, mng

li ny lin tc i qua nhng vi phun nc kiu hoa sen, ht c ti lin tc binhng lung nc rt mn v bo ha oxy ging nh sng, c nh vy lin tc chon khi t m cn thit. Bng phng php ny, nu ngm 1012oC th ch mt48h, ng thi mm pht trin nhanh v mnh, sau khi ngm khong 70% ht ntmm, malt thu c c cha nhiu cht c N ha tan, ng thi hot ng caamylase v protease rt mnh.

4.2 - m mmKhi ht i mch qua qu trnh ngm t n m cn bng cn thit cho s ln mm

s c nhng chuyn bin l-ha, sinh-ha. Khi nu cc iu kin v m, nhit , oxyy v thch hp th phi mm s pht trin nhanh. C th ni giai on m mm l qu

trnh quan trng nht bin i ht i mch thnh malt.- m mm i mch trong cng ngh sn xut bia nhm mc ch:+ To v duy tr iu kin thun li h enzyme thy phn tng trng v khi

lng v cng lc xc tc. Gii phng chng khi trng thi lin kt to iu kin chng phn ct mt lng ng k cc cht cao phn t thnh cc sn phmphn t thp. ng thi ph v thnh t bo lm cho ht mm ra, to nn nhius bin i c l, ha l, ha hc trong thnh phn ht i mch.

- Trong thi gian m mm, ht i mch s tri qua nhng bin i sau:+ Bin i sinh l: s pht trin ca phi mm lin quan n s h hp v qu trnh

tng hp nn nhng cht mi.+

Bin i sinh ha: nhng phn ng thy phn cc cht d tr trong ni nh linquan n cc enzym.+ Bin i ha hc: l tc dng tng h gia nhng sn phm sau thy phn cht d

tr cng nhng hp cht ha tan ca ht, t h nh thnh nn hng v ca htmalt.

+ Bin i vt l: l s vn chuyn qua li ca cc cht ha tan (dinh dng) giani nh v phi mm.

- Nhng yu t nh hng ti qu trnh m mm+ Trong thi gian m mm cn c s kim sot cht ch cc yu t k thut ca

mi trng, c bit l oxy, nhit , m nhm khng ch c s pht trin tithiu ca mm r v mm l, ng thi li phi hot ha ti a cc h enzyme vtng hp cc enzyme mi. Chng tc ng mnh n cc bin i sinh ha trongni nh, nh vy s thu c malt c phn gii cao, rt c li cho cc cng nghtip theo.

+ Nhit v thi gian m mm: nhit ng mt vai tr c bit quan trng, nhhng trc tip n nhng bin ng enzyme trong qu trnh m mm trong thigian ht ny mm, nhit trong khi c xu hng tng dn do s thi nhit trongqu trnh h hp. Trong mt gii hn nht nh s gia tng nhit s thc y h


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hp, cng hot ng ca cc h thng enzyme. T to iu kin cho phimm pht trin mnh, ng thi gim nhanh hm lng cht kh trong ht. Trongtrng hp nhit tng qu gii hn cn thit s nh hng xu n hiu sutcht ha tan v cht lng malt. Nhit cc i i vi sn xut malt vng l1820oC, vi malt en l 2225oC.

Thi gian m mm ph thuc vo nhit m mm. ng thi ph thuc vonhng c trng k thut ca ging i mch. Bnh thng chu k m mm camalt vng 68 ngy, ca malt en l 79 ngy. Sau khi m mm xong phi tc 75% s lng ht Malt vng c chiu di r


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m n tc ng ln l tinh bt v destrin, t to ra sn phm maltose v destrintn cng trong ht malt. Enzyme ny hot ng tt iu kin pHop= 5,8 vtoop =7276

oC. Enzyme .amylase, thng tn ti trong ht i mch chn dnglin kt cng nh dng t do. Trong qu trnh m mm, hot tnh s tng dn utrong trong 78 ngy, ring hot tnh ca Enzyme .amylase t do tng 34 ln.

Vi vi s tham gia ca enzyme ny, tinh b ht i mch s b ct thnh ngmaltose v destrin, vi pHop= 5,55,8 v t

oop =5560

oC.Enzyme amilophostasekhng c trong ht i mch chn. Nhng enzyme ny c h nh thnh sau ngyth 2 ca qu trnh m mm, sau 8 ngy s t cc i. enzyme ny sau khi sc hot ha tng ln khong 150200 ln. C cht tc dng cu n l tinh bti mch gii phng ra ng maltose cng vi acid phosphoric trong ht malt.

+ H enzyme protease: trong ht i mch, ton b h thng enzyme ny trng thilin kt, hu nh khng hot ng. Song, khi chuyn sang giai on m mm thhot tnh chung ca h enzyme protease tng nhanh, v thng t cc i saungy th nm ca qu trnh m mm. S tng ca nzyme ny ph thuc vo

ging i mch v iu ki m mm. iu kin ti u ca enzym ny lpHop= 7,38,0 v toop =4550

oC. nh vy, cc iu kin v nhit v pH trongthi gian m mm khng thun li cho h enzyme ny ni chung.

- phng php m mm:+ hin nay trn th gii c nhiu phng n m mm theo phng php thng gi,ty thuc vo iu kin mi ni m chn la phng n la chn khc nhau nh:

m mm thng gi trong hpm mm thng gi trong thng quaym mm thng gi lin tc

+ v nguyn tc m mm theo phng php thng gi: m mm thng gi c

tin hnh bng cch thi lung kh c iu ha (t

o

, W) trc tip vo lp ht.khng kh sau khi qua b phn iu ha s c lm sch bi, vi sinh vt, h nhit thp hn so vi nhit trong lp malt t 23oC v m bo ha hi nc t n98100%. Nh khng kh c thi qua lp malt t di ln trn tun hon, lin tc,m malt c m trong iu kin O2, t

o, v W thch hp nht, kt qu l malt lunc cht lng n nh v ta c th kim sot c cc yu cu cht lng ca malt.

4.3 - Sy malt.Sy malt ti l giai on cui cng ca malt ha i mch, y l qu trnh cng

ngh cn thit nhm thu nhn c malt thnh phm c y tnh cht v tiu chun vcht lng.

- Sy malt ti nhm mc ch: malt ti lun c mt lng m kh ln (W=40%),trong kgi phi chm dt sm s pht trin ca ht malt ( s pht trin ca chi vr ) hn ch ti a tn tht cht kh ca ht, gip cho vic bo qun v vnchuyn i xa khng lm gim xt cht lng malt, do phi tin hnh sy maltti. Tuy nhin vc sy malt ti t hiu qu tt nht cn phi nhn r mcch phi t n l:

- Tch trit m t do trong ht malt.- Bo tom c hat tnh cu enzyme.


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- Thng qua ch sy khc nhau, ta thu c nhng loi malt c yucu cht lng khc nhau p ng cho vic sn xut ra cc loi biac cht lng khc nhau.

- Din ra mt lot cc qu tr nh to thnh hng,v v tng cng mu ca sn phm. Quan trng nht trong sy malt l to melenoidin-

mt hn hp bao gm nhiu hp cht, l yu t quan trng chi phicht lng bia vng v l nhn t quyt nh v hng v, mu sc,kh nng to v bt bia en.

- Cc giai on trong qu trnh sy malt ti:+ Giai on sinh l: giai on ny nhit sy s tng dn ln 45oC, hm

lng nc trong ht s h dn v khong 30%. iu kin m v nhit nh vy s rt ph hp cho s pht trin v sinh l ca ht mm, ng thimt s enzyme thy phn cng bt u hot ha tr li, tc ng n ninh lm cho mm tng thm mt t ng v acid amin.

+ Giai on sinh ha: giai on ny nhit sy malt tng dn t 45-70oC. Ccbin i sinh l bt u dng li, cc enzyme thy phn vn tip tc hotng song yu dn, c bit l i vi malt vng v lc ny m trongmalt h v khong 10%. Tuy nhin i vi malt en th m giaion ny ch mi h v khong 2030%, cng vi nhit 4570oC rtthch hp cho cc enzyme thy phn hot ng tt. Do vy, s phn hy nicht ca malt en thng su xa v dn n hm lng ng v acid amincao hn trong malt vng.

+ Giai on ha hc: giai on ny, nhit tng dn ln khong 75105oC.Khi nhit >70oC, cc qu trnh tc ng ca enzyme b hp ph bi cccht keo ca ht malt, chng chuyn dn v dng lin kt vi cc phn t

khc ca ht malt, tr v trng thi ngh tnh. Mt s enzyme km chunhit s b bin tnh nh: pectindase, sitase, phytase, Do tng dn nhitln cao, hm lng nc trong malt s gim v ti thiu, khi trong htmalt s xy ra cc bin i ho hc ch yu l to nn cc hp cht mu,mi thm v v c trng cho malt. Phn ng ha hc c trng l phn ngto thnh cc sn phm melanoidin. Vai tr ca cc hp cht melanoidintrong cng ngh sn xut bia l rt ln: chng to cho bia c mu v mithm c bit, do kh nng hot ng b mt mnh nn chng l nhng chtc kh nng to bt tt. Chng cn ng vai tr bo v cc cht keo, ngncn s kt ta ca cc cht keo khng bn vng (nh protein). Ngoi rachng cn kh nng kh mnh, lm tng tnh cht bn vng ca bia, chngli hin tng c bia do oxy ha. V lng melanoidin trong bia en nhiuhn do vy tnh cht ny c th hin trong bia en r hn trong bia vng.


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4.4 - Tch mm, r malt.- Trong thnh phn ha hc ca r malt cha nhiu hp cht thuc nhm acid

alkaloid. Nu nhng hp cht ny tn ti trong bia s gy nn nhng v ng rt kh chu.Mt khc, mt s thnh phn ha hc trong r malt l nguyn nhn gy nn nhiu ru btcao trong qu trnh ln men bia, ng thi loi b s ht m (r, mm), ngn nga s h t

m tr li sau khi sy.- Qu trnh tch mm c tin hnh ngay sau khi malt va ra khi l sy. Lc

ny mm v r trng thi kh, dn, rt d gy nu ngui mm v r s ht m, tr nndai kh tch khi ht malt

4.5 - Bo qun malt.Malt kh sau khi sy tch mm, r cn c bo qun tn tr nhit thp

(20oC), thong v khng kh kh. Thi gian bo qun ti thiu l 4 tun v ti a l 2 nm.Phi theo di thng xuyn nhit v khng kh trong kho theo di bin i cht lngmalt trong thi gian bo qun.

4.6 - Ch tiu nh gi cht lng malt kh.

- T l thu hi malt kh: 100kg i mch c w=15% s sn xut c 7578kgmalt kh c w=24%- Kim tra cm quan:+ Mu: malt vng c mu vng rm, malt en c mu sm hn, v malt phi

ng nh, kch thc v hnh dng phi ging nh ht i mch kh.+ Mi v v: phi t trng cho tng loi malt, khng c mi l, nu c mi

chua hoc mc chng t malt cn m.+ V sch: khng ln tp cht, ht khng b v (lng ht v ti a l

15%), lng ht bnh ti a l 1%, lng ht khng ny mm ti a l 5%.- Ch s c hc:

+i vi malt rt nh: 480500g/l+ Loi nh:500530g/l

+ Trung bnh: 530560g/l+ Loi nng560g/l.+ Trng lng tuyt i malt l t 2838g/1000 ht.

- Thnh phn ha hc:+ m malt (va sy xong)


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Sacarose : 5% ng kh: 4,0% Protein(n*6,25): 10,0% Protein ha tan: 3,0% Cht bo: 2,5% Cht tro: 2.5%

Bng2.2 : Ch tiu cht lng malt ca nh my bia Si Gn

STT Tn ch tiu kim tra n v Yu cu

1 m % 4 5

2 ha tan trn cht kh xaynhuyn

% > 80

3 Chnh lch gia xay th v xaynhuyn % 1,2 1,8

4 Hot lc WK 290 320

5 Protein tng cng % 10 12

6C ht > 2,5mm

C ht < 2,5mm%

85

1

7 trong %NEPH 2,5

8 Thi gian ng ha Pht < 15

9 mu 0EBC 3,0 4,5

10 pH 5,6 6

11 Protein ha tan % 4 4,7

12 Ch s Kolbach 38 42


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III - HUBLON.Houblon thuc h dy leo, sng lu nm (3040 nm), c chiu cao trung bnh 10-

15m. Hin nay trn th gii ang trng trn 100 ging hoa houblon khc nhau. Loi thcvt ny ch thch hp vi kh hu n i nn c trng nhiu c, Tip, Li n Bang Nga,Php, M, Trung Quc,

Hoa houblon c hoa c v hoa ci ring bit cho tng cy, trong sn xut bia ch sdng hoa ci cha th phn. Hoa c khng c s dng v n rt nh, cha t lng phnhoa (lupulin), cht ng cng rt km.

Hoa houblon l nguyn liu c bn ng th 2 (sau i mch) ca cng ngh snxut bia. Hoa houblon lm cho bia c v ng du, hng thm rt c trng lm tng khnng to v gi bn bt, lm tng bn keo v n nh thnh phn sinh hc ca snphm. do nhng c tnh cc k c bit nh vy nn hoa houblon vn gi mt vai tr ctn v l nguyn liu khng th thay th trong ngnh sn xut bia.III.1 - Thnh phn ha hc hoa houblon:

Bng2.3 thnh phn ha hc hoa houblonThnh phn T l (%) Thnh phn T l(%)

Nc 1013 Axit amin 0,1Tng cht ng 1521 Protein (N*6,25) 1521Tinh du thm 0,51 Cht bo 3Tanin 2,56 Tro 8ng kh 2 Cellulose,lignin v nhng

cht cn li40

Pectin 2

1.1 - Cht ngVai tr trong cng ngh sn xut bia l rt ln. Cht ng to cho bia c v c

trng v d chu, to ra mt c tnh cm quan rt c bit ca bia. Khi h a tan vo dchng v tn ti trong bia, chng c hot tnh sinh hc cao to ra sc cng b mt gip chobia c kh nng gi bt lu. Chng cn c tnh khng khun do lm tng bn sinh hcca bia thnh phm.

- -axit ng (humulon): 90% ng ca bia l -axit ng, bao gm humulon vcc ng phn ca n.-axit ng gy ng mnh nhng khng sinh rt yu.

- -axit ng (lupulon) bao gm lupulon v cc ng phn i km ca n. -axitng gc ng yu hn -axit ng nhng tnh khng sinh mnh hn do phi

s dung kt hp c -axit ng v -axit ng .- Nha mm: l cc polyme acid ng chng c kh nng to ra lc ng cao hn-axit ng y l cht rt c gi tr ca cht ng.

- Nha cng: l polyme ca acid ng nhng mt cao hn nhiu so vi nhamm. Cht ny khng tan trong nc v dch ng do khng c gi tr trongsn xut bia.


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1.2 - Tanin

Vi hm lng trung b nh 4% trng lng hoa, tanin c mt vai tr nht nhtrong quy trnh cng ngh, t c nh hng trc tip hay gin tip cht lng bia.

Trong qu trnh un si dch ng vi hoa houblon. Trc ht tanin c chit

trch di dng ha tan, sau vi iu kin nhit cao v thi gian di chng s b oxyha v trng ngng vi cc mc khc nhau, cc phn t trng ngng s hnh thnh milin kt ng in vi cc phn t protein trong dch ng hnh thnh nhng phc tanin-protein, to ra kt ta nng trong qu trnh ny. Mt khc, vi mt dng phc tng tnhng vi trng lng nh hn khng kt ta vi iu kin nhit cao, khi h nhit xung thp chng s kt ta li, to ra lin kt ta ngui trong dch ng.

T ta nhn thy rng, tanin mt mt c nh hng tt n qu trnh cng ngh,gip cho dch ng trong nhanh v kt ta cc thnh phn protein khng bn, lm tng bn vng ca keo bia. Song mt khc tanin cng lm kt ta c nhng phn protein bn,dn n ch lm gim kh nng to bt ca bia.

1.3 - Tinh duTinh du phn hoa houblon chim 0,170,65% trng lng hoa. Tinh du ha tantrong dch ng, tn ti trong bia v to cho bia mi thm c trng rt nh nhng v dchu. Tinh du thm l cht lng trong sut mu vng nht hoc khng mu c mi thmrt l nhng ha tan rt yu trong nc (0,4mg/l), kh ha tan trong cn thp nhng ha tanhon ton trong cn nguyn cht v este. a phn cu t d bay hi, thm ch nhit dphng do trong thi gian un si dch ng vi hoa houblon, c n 98% lng tinhdu thm bay ra ngoi ch cn 2% tn ti trong bia.1.4 - Gi tr cht lng hoa houblon:Bng2.4. gi tr cht lng hoa houblon

Ch s Loi 1 Loi 2 Loi 3Mu hoa Vng dn vng ng Vng lc Vng xanh nvng

Mu ht lupulin Vng, vng ng nh Vng, vng sm Vng smMi Thm d chu, c

trngThm, khng cmi tp cht khc

Hi nng

Cnh hoa To, u, chc,khng b rch

Cnh c th b rch,c chm c ph

Rnh nhiu, nhiuchm c ph

% tp cht 1,75 3 9%bnh hoa 0 12 >10% tro 10 11 12% m


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III.2 - Ch phm houblon- S dng hoa houblon nguyn cnh trong sn xut bia c u im l bo m

c cht lng tt nht. nhng hoa hi v phi bo qun trong kho kh ro, ti v c nhit thp, v nhng thnh phn hu ch ca hoa rt d b oxy halm gim dn gi tr cht

lng. hn ch s gim st cht lng ny, trc ht phi m bo trong kgo cW


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25

- Ln men mnh trong lng mi trng; khi ht ngun cacbon trong mi trng, cxu hng kt chm, chui v lng nhanh xung y thng ln men, lm trong bianhanh.

- Ln men c glucose, mannose, galactose, fructose, saccharose, malttose.- c bit rafinose v cc dextrin n gin, ln men tt, thm ch nhit thp t

610oC (cc ging khc khng c kh nng ny).- Khng ln men c cc ng: lactose, inulin, kxilose, arabinose, cellobiose,

manit, socbit- Ngoi ra chng nm men ny cn c kh nng ti s dng tt (6-8 i), t l t

bo cht


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VI TH LIU Trong sn xut bia vic dng th liu thay cho malt ty thuc vo iu kin ch

quan v khch quan, c th nhm mc ch h gi thnh sn phm to ra cc snphm bia c mc cht lng khc nhau. Ci thin mt vi tnh cht ca sn phm,

theo n t hng ca ngi tiu dng. Th liu phi di do ngun glucid m t di tc dng ca enzyme trong malt,

glucid ca th liu s chuyn ha thnh ng ha tan. V vy cc loi ng ccc chn lm th liu trong sn xut bia.

Khi s dng th liu cht lng ca th liu s nh hng trc tip dn cht lngbia (mu sc, mi v). V vy phi quan tm n thnh phn ha hc ca th liu.

* Trong nh my bia si gn hin nay s dng th liu l go (chim 30%) do gao cnhng u dim sau:

+ C sn trong nc vi gi r v cht lng cao+ Do hm lng glucid v protein kh cao, kh nng chuyn ha thnh cht ha tan

tt, c th t 90% cht kh. Thc t v thc nghim cho ta thy c th thay thgo cho malt n 50% ( nu malt c hot tnh enzyme tt).

Thnh phn ha hc ca go Hm lng tinh bt: 77,8% Hp cht nit: 7,9% Hm lng cht bo 0,5%/cellulose ca v la: 0,5% Cht tro: 0,7% m: 12.6%

Ch tiu cht lng go dng sn xut bia: Ht phi sch, khng c tp cht, khng c ht mc, mi hi. Mu sc phi ng u, w


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Phn 3 : QUY TRNH CNG NGH SN XUT BIAI S QUY TRINH CNG NGH

Thu hi men

Lam sach

Can

N hien

n hoa

Loc dch n

Houblon hoa

Loc hoa houblon

Lam sach

Can

N hien

Hohoa

Lan

Lam lanh nhanh

Len men chnh

Len men hu

Bao hoa CO2

Chiet chai

Thanh trun

Dan nhan

Chiet lon

Thanh trun

Malt (75%) Gao (25%)

Loc bia

SP bia lon

SP bia chai

Ba

Bahoa

Nhan ion

Xl

Thu hoi CO2

Xl

Hoa houblon

Men giong

Chai

Lon


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II THUYT MINH QUY TRNH CNG NGH

II.1 phn xng nu1.1 Nguyn liu ( malt /go ).Hm cha nguyn liu: gm 6 hm cha malt, sc cha 80tn/hm v 3 hm cha go, sc

cha 100tn/hm. i vi hm cha malt c chia lm 3 nhm c th cha c 3 loimalt khc nhau bao gm nhm hm 1-8, nhm hm 5-6, v nhm hm 7-9. Hin nay nhmy s dng hai loi malt khc nhau trong phi trn nn trong qu trnh xay phi iuchnh mi loi malt cho ng.

1.2 Lm sch. My tch rc:

- Bn cha trung gian tng 4 c ni trc tip vi my sng. My c tnghing khong 10o so vi phng nm ngang nhm to dc cho nguyn liuv rc trt xung.

- My gm c hai lp li+ Lp trn c l li h nh trn, ng knh hkong 5mm (i vi go) v 8mm

(i vi malt).+ Lp di c l hnh vung nh hn.+ Gia hai lp li ny c nhng vin bi cao su chy nhm trnh cho rc v nguyn

liu b kt gia hai lp li. My hot ng nh hai m t in, khi hot ng,li rung mnh theo phng nm ngang.

- Nguyn tc hot ng: nguyn liu vo u cao, do lc rung, nguyn liu s ltqua lp li trn, cn tp cht ln s b gi li trn lp li v c a ra ngoi.Khi xung lp li pha di, cc tp cht nh ct, bt mn s lt qua lp li

ny, sau nh h thng qut ht, cc tp cht ny s c ht ra ngoi. Cnnguyn liu tt (vn cn sn c ng knh tng ng nh ht malt/go) snm pha trn lp li, t y nguyn liu s c chuyn xung my sng tchsn tng 3.

- My c ng c 0,25kw, hot ng vi nng sut 6 tn/h. My tch sn :- My tch sn hot ng theo nguyn tc kh ng v lc phng. My b tr

nghing so vi mt t 89o, c m t in gn mt u to rung theo chiudc.

- Nguyn tc hot ng: nguyn liu c a vo u cao hn. Kh thi vo va nng ht ln, cn sn nng hn nm di. Khi sng rung, nh rung casng, ht di chuyn v u thp xung di, cn sn i v hng ngc livo thng cha. My cng c ni vi qut ht bi nh my tch rc.

- My c ng c 25kw, hot ng vi cng sut 5 tn/h.


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1.3 CnNguyn liu sau khi lm sch c i qua h thng cn t ng nh lng cho mi mnu. Trong nh my t l go l 25% v t l malt l 75%. Do mi m nu thng thngl 2500kg go v 7500kg malt (i vi go mi ln cn l 14kg, cn i vi malt l 30kg).1.4 Nghin

- Mc ch: ph v cu trc tinh bt ca ht, nghin ht th nh nhiu mnh nh tng b mt tip xc vi nc, gip cho s xm nhp ca nc vo cc thnhphn ni nh nhanh hn, thc y qu trnh h ha v cc qu trnh thy phnkhc nhanh v trit hn.

- Nguyn tc chung cho ch nghin :+ i vi go: do go cha qua ny mm nn cu trc tinh bt cn nguyn vn.

Mt khc h thng enzyme amylase v protease c trong ngo rt ngho likhng c hot ha nn chng kh b th phn. Do go phi c nghincng mn cng tt, kh nng tip xc gia c cht v enzyme cng cao, hiu quthy phn cng trit .

+ i vi malt: ngoi vic quan tm n kch thc ca bt nghin th nguynca v tru cng rt c quan tm. Nu nghin th th c li cho vic lc bmalt. Lc ny lp v tru cng ng vai tr l lp vt liu lc rt tt. Nhng nunghin qu th th ng ha s khng hon ton. Ngc li nu nghin qumn th v tru s b nt, khng to c xp cao, b mt lp lc d b bt kn,kh nng lc km. Ngoi ra khi nghin qu mn th trong qu trnh nu v lc,cc cht trong v tru s chit vo dch nha (tannin, polyphenol, lignin . . .) nhhng xu n cht lng ca bia thnh phm.

- Nguyn tc hot ng :+ Nguyn liu sau mi m nu s theo h thng gu ti vo thng cha ri

vo my nghin ba tng 4. Nguyn liu sau khi qua my nghin nh ng lcca qut ht di my nghin, nguyn liu c ht qua ca vo, qua phn ghnh tam gic. y gi c thi vung gc vi dng nguyn liu, nhng htnguyn liu nh s thay i gc ri, ri vo thng nghin, cn nhng ht sn vtp cht nng s c gi li v ri vo thng cha tp cht ca my. Trc khivo my nghin, nguyn liu cn c i qua nam chm mnh ht nhngmnh st vn cn li trong nguyn liu.

+ Nguyn liu xung pha di b p nt bi cc ba p vi tc3000vng/pht. My c hp i chiu, dng thay i chiu quay ca ba p,hn ch trng hp ba p b mn mt pha. My nghin c tt c 71 ba, cxp thnh 8 dy, mi dy c 9 ba. Nguyn liu c nghin do va p gia ccnguyn liu vi nhau, do ba p, do nguyn liu va p vo thnh my v doli nghin (ng knh l li nghin go l 22,3mm, ca malt l 2.22.5mm). Ngoi ra kch thc ht sau khi nghin cn ph thuc vo tc quay ca roto.

+ Bt malt v bt go sau khi nghin c ht vo trong cc ti vi nh plc, khng kh qua vi theo ng ht ra ngoi. Bt malt v bt go c gi litrong ti ny v theo nh k my t ng r bt xung bi kh nn. Bt nghinsau s c vis ti a vo thng cha trung gian tng 2.


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+ Trong qu trnh vn hnh, hn ch ba b mn mt bn th mi ngycng nhn iu chnh i chiu quay ca ba. Nu li nghin b rch m khngkp thay s nh hng n mn ca bt v t nh hng n qu trnh hha, dch ha, ng ho v gim hiu sut thu hi. Do o, th 2 hng tun lngy tng v sinh ton b my mc thit b trong phn xng nu.

+ Trong h thng xut xay, bi malt thu hi s c tn dng nu, cnbi go th khng.

+ Thi gian nghin xong 2500kg go khong 45 pht v thi gian nghinxong 7500kg malt khong 105 pht.

+ My nghin c cng sut 4tn/h vi ng c 37kw.1.5 H ha.Trc khi nhp liu bt go, cho nc vo trc khong 18hl H2O nhm chng chy malt(lc ny cnh khuy trong ni bt u hot ng). Sau cho mt lng malt lt vo (bng10% trng lng go) v c chia lm hai ln. Ln th nht cho khong 53,85% tng smalt lt (140kg malt) gip cho s h ha tinh bt d dng hn. V trong malt c h enzyme

amylaza, c bit l gai on u c enzyme amylase, enzyme ny ct phn t tinh btthnh nhng phn mch ngn hn, lm cho ni go khng b vn cc, trnh kh, kht. Thigian xung malt lt khong 1 pht. Sau khi xung malt lt xong tin h nh nhp liu go.Go v nc c xung cng mt lc vi p lc mnh nhm ha tan bt go trong nc,trnh hin tng go b vn cc. Thi gian xung ht 2500kg go khong 12 pht v nhit ca ni go sau khi xong cng on pha bt go, nhit khong 46 oC. Do trongcng thc nu t l bt go l 25% nn PH dch bt tng ln, do b sung 100ml H2SO4(2%) iu chnh PH dch bt v khong 5,25,6, l ph ti u cho enzime amylase hotng, rt ngn thi gian lc, nng cao hiu sut ng ho, ng thi lm cho qu trnh ktta protein sau ny trit hn.

-Nng dn nhit ln khong 72

o

C trong thi gian khong 11 pht. Trongkhong thi gian ny ht tinh bt s bt u ht nc v trng n ln, lm tng nht ca dch bt. Gi nhit 72 oC trong thi gian khong 10 pht tcdng ln cc phn t amylose v amylopectin. Kt qu l sau mt thi gian ngn,cc phn t polymer ca tinh bt s b ct thnh nhng phn t c s gc glucoset hn, tp hp thnh nhng dng dextrin khc nhau. Lc ny tinh bt cdch ho mt phn.

- Tip tc nng nhit ln 83oC trong 13 pht v gi nhit ny trong 5 pht tip tc h ho tinh bt. Kt thc giai on ny, phn ln tinh bt c hho. Tuy nhin nhit ny phn ln enzim -amylaza b v hot.

- Thm nc h nhit xung 72oC trong khong 4 pht. Khi thi gian hnhit xung c 2 pht (khong 72oC) th ng thi xung malt lt ln th 2cho khong 46,15% tng s malt lt (120kg malt) cung cp thm enzyme -amylaza gip cho qu trnh h ho trit hn, v nhit ti u ca enzymeny l (7275 oC), lm gim nht ca ni cho, gip cho qu trinh un si ddng hn.


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- Tip theo nng nhit ln 100oC trong thi gian 30 pht (khi nhit ni goln 88oC th ni malt bt u hot ng) v gi nhit ny trong khong 15

pht h ho hon ton tinh bt to iu kin thun li cho qu trnh ngho v qu trnh lc sau ny.

1.6 ng ho:

ng ho l qu trnh chuyn ti a nhng cht khng ho tan d tr trong malt, thngqua cc h thng enzyme (amylaza, proteaza) c sn trong ht malt bng con ng thuphn.

Mc ch qu trnh ng ho: l chit ti a cc cht c th ho tan trongnguyn liu v thu phn cc cht c phn t lng cao, to thnh nhng chtn gin, ho tan c vi nc to thnh dch ng ho.

Qu trnh ng ho:- Khi nhit ni go ln 88oC, ng thi lc ny ni malt bt u hot ng. Bt

malt v nc c phun vo cng mt ng dn vi p lc ln, nhm ho tan btmalt vo nc, trnh hin tng vn cc. ng thi lc ny cnh khuy bt u

hot ng bt malt khng lng xung y, trnh hin tng chy, kht vchng vn cc. Cng lc vi qu tr nh pha bt malt, tin hnh b sung thm0.07%CaCl2.2H2O (5,3kg) nhm lm mm nc v h nhit ca nc. Ngoira Ca2+ c tc dng lm tng tnh bn v tng tnh hot ng ca enzim -amylaza, ci thin s kt lng ca nm men. Ngoi ra cn b sung 5,66kg acidlactic iu chnh pH ca mi trng v pH=5,25,6, thch hp cho enzymeamylaza hot ng. Thi gian pha 7500kg bt malt khong 18 pht, khi nhit ni malt khong 45oC.

- Nng nhit ln 50oC trong thi gian khong 8 pht v gia nhit nykhong 2 pht (tu theo hm lng acid amin trong malt m thi gian m ho

di hay ngn, nhng thng thng thi gian ny khong 030 pht). Trong giaion ny xy ra s thu phn protein do tc ng ca enzyme proteaza s din ratheo trnh t sau:Protein albumose polypeptide peptone v acid amin .Qu trnh thu phn ny c ngha vo cng quan trng trong cng ngh sn xutbia. Mc d lng protid v cc sn phm thu phn ca chng chim mt lngrt b trong cht ha tan ca dch ng (5-6%) song chng ng vai tr khquan trng trong qu trnh cng ngh, trc tip tham gia vo s hnh thnh chtlng bia. Cc phn t protid c phn t lng thp (aminoacid, peptide) lngun dinh dng khng th thiu cho nm men. Cc protide c phn t lng

trung bnh (albumose, peptone, polypeptide . . .) s tham gia vo vic to v, tobt v gip cho bia c kh nng gi bn bt. Tuy nhn cc protide c phn tlng cao thng l nguyn nhn gy c bia.S thu phn protein trong malt bt u lc m mm, v trong qu trnh ngho malt qu trnh ny li tip tc. Gia hai giai on c s khc nhau v mc su xa. Khi ny mm, s thu phn protein thng cho sn phm bc thp nhiuhn (peptide v acid amin), cn giai on ng ho ch yu to nhiu snphm trung gian nh albumose, peptone, peptide bc cao .


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Xc tc cho s thu phn protein l hai thnh phn ch yu ca protease,proteinase v peptidase

- Sau qu trnh m ho s chuyn sang cng on hi cho t ni go sang nimalt, thi gian hi cho khong 7 pht, kt thc qu tr nh hi cho nhit khong 65oC. Gi nhit ny trong thi gian khong 15 pht. y l nhit

ti u i vi hot ng ca enzim amylaza. Enzim ny s phn ct tinh bttng gc mt, nh vy to mt lng ln maltose v mt lng khng ng kdestrin. Lng maltose ny t hay nhiu tu thuc vo thi gian dng li nhit ny.Sau im dng ny qu trnh ng ho xem nh kt thc, tuy nhin vn cnmt s glucid chu nh hng ca amylaza ln ta tip tc nng nhit lnnhit ti u ca enzim amylase phn ct tip tc tinh bt qu trnhng ho tt hn.

- Nng nhit hn hp ln 75oC trong vng 1213 pht v gi nhit ny trongkhong thi gian 19 pht. y l nhit thch hp cho -amylaza tc dng ln

amylose v amylopeptin ca tinh bt to thnh nhiu gc glucose v cc gc nys to thnh nhng phn t dextrin khc nhau. Sn phm ch yu ca cng onny l dextrin (chnh cc dextrin ny s to keo ca bt, bn v dy cabt). n y qu trnh ng ho kt thc.

- Nng nhit ln 760C vi mc ch lm gim nht ca h malt, to iukin thun li cho qu trnh lc. Khi nhit ln n 760C th c bm ngayqua my lc.

- Trong sut qu trnh nu, ngoi hai qu trnh tinh bt v thu phn protein, do tcng ca hai loi enzyme c nhiu trong malt l amylaza v proteaza. Cn c shot ng ca cc enzim khc cng gi mot vai tr khng nh trong s chuyn

ho nguyn liu l :+ Enzym phosphatase: enzyme ny phn hu cc hp cht phosphate to thnh acidphosphoric rt quan trng trong s hnh thnh tnh m ca mi trng (nhit ti u 480C, pH=5.2).

+ Enzim sitaza: enzyme ny thu phn pentozan.- Ngoi ra cn nhng bin i khng lin quan n cc hot ng enzyme nh:+ Phn ng trao i gia cc mui trong nc v cc mui trong nguyn liu.+ S to thnh cc melanoid (do cc acid amin tc dng vi cc cht ng nhit

cao) to mi v cho bia.+ S to ta lng protid (do cc protid km chu nhit ta xung).

1.7 Lc dich ng Lc l qu trnh tch dch ng ra khi b. thu kit cht ho tan t b sang

dch ng, qu trnh lc s tin hnh theo hai bc: lc tch dch ng rakh b v ra b.

Lc c tin hnh trn my lc khung bn, nhit dch lc 760C v nhit ny l yu cu ti u v nht v to iu kin cho -amylaza tit tc hotng, tc lc ph thuc vo mc nghin malt, mc phn hy malt, cu


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to mng lc . . . Ngoi lp nguyn liu lc, b malt v c bit v tru hnhthnh mt lp tr lc rt tt .

Nc nha c bm tri u thnh cc lp lc trong my lc, cc lp cn bc gi li trn lp b lc, ch c nc nha trong i qua, chy ra ng nghng v c bm ln thng trung gian. Lc u nc nha cn c cho hon

lu li. Sau tin hnh ra b, nc ra b l nc trong, nhit 75780C,nu dng nc nng hn s lm enzym amylaza b v hot , tinh bt st b hha nhng khng ng ha c, dn n dch ng b c v sau ny lmcho bia kh trong.

1.8 Houblon ha

T thng trung gian dch ng c chuyn sang ni un. Sau nng dnnhit ni un ln 960C, tin hnh cp houblon ln 1 khong 1.509% (22.34kghoublon cao v 28.63kg houblon vin) tng s go v malt. ng thi vi qu trnh cp houblon ln 1, tin hnh nng nhit ln 100.4oC v gi nhit ny trong sut qu tr nh cp houblon, thi gian cp houblon ln 1 khong 50

pht. Trong qu trnh cp houblon c khong 45 pht th b sung acid lactic iu chnh pH. ng thi kim tra balling, nu nh khng t 13o balling thphi tng thi gian un si hoc gim bt lng nc ra. Mc ch chnh caqu trnh houblon ho ln 1 l:

- Trch ly cht ng, polyphenol, cc hp cht cha nit v cc thnhphn khc ca hoa houblon vo trong dch ng.

- Lm n nh thnh phn ca dch ng, a dch ng v nng (13oballing), to cho bia c mi v ca hoa houblon.

- Lm keo t phn ln protein bt n nh v cc cht khng ho tankhc ca dch ng, to nn ta nng v lng xung y ni un si. Lm

tng bn keo v thnh phn sinh hc ca bia c n nh. Tuy nhin, nhngcht cht (tanin) khng b oxy ho cng to th nh phc vi protein, tn ti trongdch ng di dng ta ngui. y chnh l nguyn nhn lm cho bia thnhphm b c.

- V hot ton b h thng enzim v v trng dch ng to iu kincho qu trnh ln men.

- Qu trnh un si ko di xy ra phn ng caramen, to ra mu vngc trng cho bia vng.Sau khi kt thc qu trnh cp houblon ln 1, tin hnh cp houblon ln 2 khong0.1284% (12.84kg houblon vin) tng s nguyn liu go v malt. Thi gian cphoublon ln hai rt ngn ch khong 5 pht. mc ch chnh ca qu tr nh cphoublon ln 2 l: trch ly tinh du trong hoa houblon vin. V trong qu trnh unsi, phn ln (7788%) tinh du s b khuych tn trong hi nc v bay rangoi, phn cn li c nhit bay hi cao hn, s tn ti trong dch ng vsau tip tc mt i trong qu trnh ln men ( c th n 90 96% ), tn ti mtlng rt nh dng kh bn v gy cho bia mi thm c trng.


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malt

malt lotlan 2

malt lotlan 1

GIAN ONAU BIA SAI GON

18016014012010080604020

gao

5045

767565

100.8100

8872

8372

46

0

110100

80

60

40

20

thi gian (phut)

nhiet o(oC)

Sau khi cp hoablon ln 2 xong, tip tc un si khong 20 pht na th kt thcqu trnh hoablon ha. Tng thi gian houblon ha l 75 pht, bao gm 70 phtun si v 5 pht cp houblon ln 2.

1.9 Gin nu

Hnh 3.4. Gin nuII.2 - Phn xng ln men

2.1- Lng trong v lm lnh nc nha 2.1.1- Lng trong-Sau khi kt thc qu trnh un si, nc nha c bm sang thng lng cn nhm

mc ch tch cn v ta nng.-Dch nha 98OC c bm vo thng theo chiu tip tuyn st thnh thng nhm

to ra lc xoy hng tm, khi cn v cc cht khng tan s xoy vo gia thng theohnh nn (thi gian cho qu tr nh bm l 2025 pht). Sau khi bm xong lng 2535


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khu v? 1 khu v? 2 khu v? 3 khu v? 4

d?ch du? ngnng

d?ch du?ng nu?i

pht nhm n nh dng xoy v to iu kin cho cn kt ta xung. Sau tin hnhchit rt. Thi gian chit rt khong 2530 pht.

H thng gm hai thng lng c th tch l 600hl.

2.1.2- Lm lnh dch nha Mc ch: a nhit v nhit thch hp cho qu trnh ln men theo yu cu k

thut ng thi to iu kin thun li cho qu trnh bo ha O2.-Phi tit trng ng ng trc khi lm lnh. Trc tin cho NaOH (22,5%) hoc

acid (0.5%) qua ng ng trc sau ra li tht sch bng nc sch. Trc khi bmdch nha tin hnh ra li ng ng bng nc nng.

-Nh my s dng thit b h nhit khung bn lm lnh nc nha Cu to v vn hnh thit b

Hnh 3.5. Cu to thit b lm lnh dch nha

My gm cc tm thp khng g ghp li vi nhau thnh mt khung, cc tm ny c l vov cc khe h 4 gc dch nha i qua cc tm cao su c cu to c bit, gia cc tmto ra 2 phn c bit: mt phn dch nha i qua v mt phn tc nhn lnh i ngc chiuvi dch nha. My c chia lm 4 vng:

+ Vng 1: h nhit xung 70oC, tc nhn lnh l nc.+ Vng 2: h nhit xung 50oC, tc nhn lnh l nc.+ Vng 2: h nhit xung 30o C, tc nhn lnh l nc.+ Vng 2: h nhit xung 68oC, tc nhn lnh l nicol

-Sau khi nc nha c lm lnh theo ng yu cu k thut c bo ha O2 nhmm bo cho s sinh trng v pht trin ca nm men. Hm lng bo ha l 56mgO2/l

nc nha.


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2.2- Nhn men ging-Qu trnh nhn men ging nhm chun b lng men ging ban u cn thit. ng

thi hot ha tnh nng ca nm men

S NHN GING MEN

h thng ln men trong phn xng

Nhn ging trong phng thnghim

Nhn ging trong phn

xng

Nm mensn xut

Nm men ging

du?ngramen

du?ngvomen

du?ng vomen

du?ngramen

du?ngvomen

du?ngvomen

knh quanst

p k?

dn

nu?cr?a

knh quanst

dn

p k?

nu?cr?a


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Trong nh my s dng h thng gy men 2 bnh:+ Bnh nh: 430kg, p sut 0,5atm+ Bnh ln: 3200kg

- Nc nha nng sau khi lng cn s c bm vo bnh gy men nh v c unsi n 100oC nhm mc ch thanh trng c cht. Sau h dn nhit xung

15oC v tin hnh cy men ging. Gi nhit ny trong sut qu tr nh gymen v y l qu trnh thch hp cho qu trnh ln men v to iu kin cho nmmen thch nghi dn vi iu kin ln men chnh.

+ O2 c cung cp t ng v my cung cp O2 c ci t sn: c chy 5 phtth ngh 3 pht, mi ln chy cung cp khong 33g O2

+ Bnh gy men hot ng p sut 0,5atm+ Thi gian gy men trong bnh gy men nh khong 3 ngy

- Sau khi gy men xong b nh nh s c gy men b nh ln cha 280kgdch nha. Bnh gy men ln hot ng tng t nh bnh gy men nh v sau 3ngy s c em i cy vo bn ln men chnh.

2.3-Ln men chnh

2.3.1- Mc chQu trnh ln men chnh nhm chuyn ha ng trong dch nha thnh ethanol,

carbondioxide cng vi cc sn phm ph v sn phm trung gian t qu trnh trao i chtca nm men.

2.3.2-Phng php ln men- Nh my s dng phng php ln men gin on. y l hnh thc ln men c

in v c tnh truyn thng, d thc hin, d kim sot v d iu hnh v c nhiu kinhnghim c tch ly. c bit s dng phng php ny cht lng bia kh n nh, t gp

s c k thut

1 ng gn n2 Van an ton3 ng that CO2

4 Ca quan st5 p k6 Nhit k


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7 L chui ngi (lm v sinh)8 ng x y9 H thng lm lnh10ng nc mui ra11ng nc mui vo


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Hnh 3.6. cu to tank ln men

- Thit b l mt khi h nh hp ch nht bng thp dy 5mm bn trong c trngmen v c h thng ng lnh chy xung quanh. Th tch mi b nh khong

330360hl.2.3.3-Cc bin i trong qu trnh ln men chnh2.3.3.1-Bin i sinh hc

-Giai on sinh trng hiu kh:y l giai on u ca qu trnh ln men. giai on ny nm men ny

chi v pht trin rt nhanh, t cc i l cui ngy th 3 ng thi l s gimnhanh nng cht ha tan trong dch ng, nhit tng dn v s xut hinca nhiu bng kh to ph kn b mt dch nha.

-Giai on sinh trng k kh

Trong giai on ny nm men vn tip tc sinh trng nhng trong iukin khng c O2 v nng ng thp. Qu tr nh ln men bt u chuyn tkiu ln men hiu kh ( tang sinh khi nm men) sang ln men k kh ( toC2H5OH, CO2 v mt s sn phm ph khc).2.3.3.2- Bin i vt l

* Nhit ln men- Trong qu trnh ln men chnh yu t nhit ng vai tr rt quan trng,

nh hng trc tip n tc ln men v t nh hng n cht lng ca bianon.

- Nhit trong qu trnh ln men tng dn do qu trnh trao i cht canm men km theo hin tng gii phng nhit. Do , m bo nhit lunn nh ngi ta thng iu chnh nhit trong qu trnh ln men mt cch tng. Vic iu chnh nhit ln men cn ty thuc vo i men

+ i vi men mi lun gi n nh 15OC+ Men thu hi ln 1 s gi n nh 12OC+ Men thu hi ln 2 s gi n nh 9OC+ i vi men thu hi ln 3 ti ln 8 s gi n nh 8OC

Sau khi kt thc ln men chnh h nhit t t xung 2OC nhm to iu kincho qu trnh lng men v to iu kin thch hp cho qu trnh ln men ph.

* p sut ln menp sut ln men tng dn do s to thnh kh CO2 v t qu trnh chuyn

ha ng glucose. Do tank ln men c np thit b iu p t ng.


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2.3.3.3- Bin i ha sinh:

* Trong qu trnh ln men din ra s trao i glulcid t bo nm men ch yubao gm:

- S thy phn ca cc loi ng disacharide, trisaccharide,thnh

glucose di xc tc ca mt s enzym tng ng nh: maliase, invertase,melibiase,

- Chuyn ha glycose thnh etanol v CO2. Ngoi ra cn chuyn ha ccloi ng khc thnh cc loi ru nh propylic, izopropylic, amilic

- S tng hp vt cht t bo t glucose thnh glucogen cng c th xy ratrong qu trnh sinh trng v pht trin ca nm men.

* S trao i lipid:Trong qu trnh sinh trng v pht trin hiu kh thng km theo qu

trnh tng hp cc acid bo v sterol nm men. Cc cht ny l thnh phn quantrng ca t bo.

* S trao i cc hp cht nit:Cc hp cht nit c trong dch nha go gm: cc phn on protein (ccpolypeptide, peptid, pepton, acid amin), cc mui amoni, cc purite, nucleotideTrong s cc hp cht ny th cc mui amoni v c v cc acid amin s cnm men s dng nh ngun cung cp nit phc v cho qu trnh sinh trng vtrao i cht.2.3.3.4- Bin i ha hc:

* S thay i hm lng cht kh trong qu tr nh ln men, nm men s dngng trong dch nha tng sinh khi v ln men ethanol. Do nng cht

kh trong dch ln men s gim dn. Ngi ta da vo s thay i Balling lmthng s iu khin qu trnh ln men. Balling trc qu trnh ln men l 130Balling ( Balling nguyn thy). Ty theo tng loi bia m kt thc qu trnh lnmen chnh v ln men ph c Balling khc nhau.

* S thay i pH:Sau khi kt thc qu trnh ln men chnh pH gim xung cn khong

4,44,5. Hin tng gim pH trong qu trnh ln men l do s h nh thnh acidH2CO3 (do CO 2 sinh ra trong qu trnh ln men ha tan vo nc), s vn chuynion H+ qua mng t bo v hnh thnh nn cc acid hu c. Trong qu trnh traoi cht ca nm nem nh acetic, acid, formic, acid lactic, acid citric

* S thay i hm lng khong cht trong qu trnh ln men, nm men sdng mt s kim loi cn cho s sinh trng v pht trin ca nm men nh: Ca2+;Mg2+; Fe2+; Mn2+; Co2+; K+; Ni2+ v Zn2+. Dch nha c xem l ngun cung cpcc thnh phn khong cn thit cho nm men. V vy trong qu tr nh nu dchnha cn b xung thm Ca2+ v Zn2+

* S to thnh cc ester:


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Cc ester c to thnh vo cui giai on ln men chnh nh phn ngester ha gia alcol (ch yu l ethanol) v cc acid hu c sinh ra trong qu trnhln men. Cc loi ester ny to nn hng c trng cho bia thnh phm.2.3.3.5- Bin i ha l:

* S hnh thnh bt:Bt c to thnh trong qu trnh ln men chnh nh s gii phng cc kh

dng khng lin kt c bit l CO2. Do bn cht ca dch nha l h keo gmcc hp cht c tnh hot ng b mt nh protein, palyphenol, cht ngCccht ny to nn mt lp hp ph trn b mt cc bng kh do kh kh thotkhi bng ny v to thnh bt mn. Nhng bt ny c xu hng thot ln trn bmt to nn s khuy trn trong qu trnh ln men.

* S ha tan kh CO2: ha tan ca CO2 trong dch ln men thp hn trong nc ng thi hm

lng CO2 sinh ra tng nhanh cng hm lng ethanol. Do , mt phn CO 2 tnti trong dch men di dng lin kt vi mt s thnh phn khc nh protein,ester. Phn CO2 cn li c xu hng thot ln trn b mt to ln s t khuy odch ln men. Ngoi ra s t khuy o dch ln men cn din ra bi s chnh lchnhit trong qu trnh gi n nh nhit.

2.3.4- Cc yu t nh hng ti qu trnh ln men chnh:2.3.4.1-T l ging cy:

- Trong qu trnh ln men chnh, nu t l ging cy qu thp th kh nngny chi v thi gian t c t l nm men theo yu cu l qu di, nh hngn s sinh trng, pht trin v trao i cht ca nm men t nh hng ti

hiu qu ln men v cht lng thnh phm.- Nu t l ging cy qu cao dn ti t l ny chi v tc sinh trngtng i thp do s cnh tranh v dinh dng nhng tc ln men ln. Tuynhin trong trng hp ny cng cho bia c cht lng khng tt v thi gian lnmen ngn, sn phm trao i bt 2 do t bo nm men sinh ra cng thp v s hnhthnh ln nhng ester cng thp .

- Do trong sn xut bia ty theo tng loi chng men v i men m lachn t l cy ging men thch hp.2.3.4.2- iu kin ln men:

* Nhit v thi gian ln men:Nhit v thi gian ln men l 2 yu t quan trng nh hng trc tip

n tc ln men v t nh hng ti cht lng thnh phm.- i vi men mi nhit ln mem lun gi 15oC; qua i 2 l 12oC ;

qua i 3 l 9OC ; t i 4 ti i 8 lun gi n nh l 8oC.- Thi gian ln men 7 n 10 ngy cn ty thuc vo nhit v Ph ln

men. PH dch ln men


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PH nh hng quan trng n h enzym nm men, do phi theo di ph theo di hot ng trao i cht ca nm men. Ph ca dch nha trc khi lnmen l t 5,25,6 v kt thc qu trnh ln men l 4,44,5.nh hng bi oxy

Oxy l yu t rt cn thit cho nm men sinh trng v pht trin trong giai

on u ca qu trnh ln men. Thc cht y l giai on ln men hiu kh nhmtng sinh khi nm men. S sinh tng hp mt lng ln enzym nm men l yut quan trng nh hng ti cng ln men. p sut b mt

p sut b mt ca dich ln men nh hng trc tip ti mc bo haCO2 trong bia, tuy nhin hp cht ny l yu t c ch qu trnh ln men do psut lun gi n dnh p sut 0,5atm v c b phn gim p sut do CO2 sinh ralm tng p sut b mt dch ln men.2.3.4.3- Nng sn phm ln men

Sn phm chnh ca qu trnh ln men l ethanol v kh CO2. y l nhnghp cht c ch cc hot ng sng ca t bo nm men. nng thp di 2%cc hot ng sng ca nm men vn xy ra bnh thng nhng khi vt qu 2%th kh nng ny chi ca nm men bt u gim dn v khi nng ethanol vtqu 5% th kh nng ny chi ca nm men chm dt hon ton nhng qu trnhln men vn tip tc xy ra. Cn nu nng ethanol vt qu 12% qu trnh lnmen b nh ch hon ton.

2.3.5- Thu hi nm menSau khi kt thc qu trnh ln men chnh h dn nhit xung 2oC nhm

to iu kin nhit cho qu trnh ln men ph v lm kt lng nm men xungy thng. Sau rt ton b khi bia non chuyn qua bn ln men ph. Phnmen di y thng s c chuyn qua thit b ry men nhm mc ch tch mensng ra khi men cht (men sng th ha ln vo dch cn men cht th vn ccli).Men sng c chuyn qua tank d tr v c b sung thm cht kch hot men-acetolactate decarboxylase (-ALDC). Hm lng b sung c tnh theo cng

thc:m=1,5v (g)v: th tch tank cha men

-Men sau khi thu hi c m ha v trong thi gian 2 gi phi em i sdng ngay, nu cha s dng ngay th phi bo qun 8oC.- Men thu hi trc khi em i ln men chnh s c em i kim tra t lmen sng xc nh t l cy ging trong qu trnh ln men chnh tiptheo.

2.3.6- Kim tra v v sinh thit b ln men chnh


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- S dng oxonia Active (0,2%) v sinh thit b nhn men ging v thitb thu hi men.

- Sau khi kt thc qu trnh ln men chnh tin hnh v sinh tank ln menbng NaOH 4% sau trng ra sch bng nc qua s l. Nu nh tank cha s dng ngay th ngm formol tiu dit vi sinh vt v trc khi s dng

cng s c trng ra tht sch bng nc qua s l.- Trc khi ln men cn phi ly mu nc ra tank kim tra c b nhim visinh vt l hay khng v sch ca cc tank.

2.4 - Ln men ph2.4.1- Mc ch:Qu trnh ln men ph c tin hnh sau khi ln men chnh nhm chuyn hophn ng cn st li sau qu tr nh ln men chnh to thnh CO2 v ccsn phm khc. Ngoi ra, qu trnh ln mn ph cn gp phn n nh hngv v trong cho bia thnh phm.

2.4.2- Nhng bin i trong qu trnh ln men ph:Nhng bin i trong qa trnh ln men ph cng ging nh bin i trong qutrnh ln men chnh. Trong , c nhng bin i rt quan trng nh hng nnhng bin i bia thnh phm. l s chn ca bia non km theo s iuchnh cc tnh cht cm quan ca bia thnh phm nh: trong, bn, ctrng keo, mu sc v hng v bia. Diacetyl:Trong giai on ny, nm men s dng Diacetyl lm c cht v chuyn hocht ny thnh aceton v 2,3-butadiol trong iu kin k kh. Qu tr nh phnhu Diacetyl ph thuc vo nhit , nhit cng lnh th cng chm. Thng

thng, gii hn cho php ca diacetyl l 0,2mg/l th mi c gi l chn. AcetaldehydeV qu trnh ln men ph hm lng Acetaldehyde tip tc gim xung do hotng trao i cht ca nm men. Cc axt bo d bay hi.S tng hp cc axit bo mt ngn (t C4C10) s b nh ch trong giai onu ca qu trnh ln mn ph. Sau , nm men s kt ni cc axit bo mtngn thnh triglycide d tr trong t bo. Tuy nhin, nu qu trnh ln men phko di th hm lng acid bo trong dch ln men s tng do qu trnh thuphn glycide. S c mt cc acid bo ny nh hng n mi v ca bia thnh

phm.2.4.3 Nhng bin i ho l: S bo ho CO2 trong biaS bo ho CO2 ph thuc vo nhit , p sut v thi gian ln men ph.Trong giai on ny, qu trnh ln men ethanol vn tip tc din ra km theo sgii phng CO2 vo trong dch ln men. Tuy nhin, ch c 15% lng CO2 tothnh c hp th trong bia, tn ti dng ho tan hoc lin kt vi cc thnhphn khc ca dng ln men.


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Trong qu trnh ln men ph c nhng hp cht khng bn nh este ca acidcacbonic, chnh nhng cht ny lm cho CO2 tht thot nhanh mi khi thay ip sut t ngt trong tank ln men. Acid cacbonic c th lin kt vi glycerinv glycol to nn cc este v cn c th kt hp vi cc acid lactic, aceton, 2,3-

butylenglycal. Nh vy, trong bia xut hin nhiu dng lin kt ha hc v ho

l khc nhau ca CO2. Do , CO2 sinh ra khng ch tn ti dng kh, dngho tan m cn tn ti dng lin kt, ba dng ny c mi quan h qua li vinhau.Trong qu trnh ny, ta np thm CO2 vo tank ln men ph t p sutP=0,81,13atm nhm ngn cn s xm nhp ca vi sinh vt li v tng khnng ho tan ca CO2 trong bia. S t trong ca bia:- Bia sau khi ln men chnh cha mt lng ng k t bo nm men v cc

ht cn mn, cc ht ny bao gm -glucan, -glucan, pentosan, xc vi sinhvt v cc mui oxalate calcium. Trong qu tr nh ln men ph, di tc

dng ca nhit thp (24oC) v p sut P=0,81,13atm, cc ht ny cxu hng kt hp li vi nhau thnh nhng ht ln v lng xung y bnln men. iu kin ny, qa trnh ng t nha houblon, ng t cc hpcht tanin-protin cng din ra. T bo nm men cng chu nh hng canhit thp, p sut cao cng t t lng xung y thng.

2.4.4 iu kin ln men:Qu trnh ln men ph c thc hin trong cc tank ln men chnh v ct trong hm lnh c nhit hm 02oC. Trong tank ln men khng cn th thng lnh nhng c t ng dn CO2, ng h o p lc, van an ton,ng ng nhp v tho liu.

Nh my c khong 200 tank, lm bng thp, bn trong c trng men v c thtch 350hl.Nhit ln men 24oC vi p sut P=0,81,13atm.Thi gian ln men: tu thuc vo tng loi bia m c thi gian ln men khcnhau. i vi bia xut khu, c thi gian ln men 1215 ngy, cn bia Si Gnxanh 57 ngy.


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II.3 PHN XNG CHIT3.1 S quy trnh chit bia chai.

Pallet chai thuhi

Chuyu kt ln bng ti

Gp chai

Ra chai

Kim tra chai

Chit bia v ng np

Kim tra dung tch bia

Thanh trng

Dn nhn

Kim tra nhn

Cht kt

Xp vo pallet

Kho thnhhm

Kt

Ra kt

N

NaOH2-2,5%


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3.2 - Thuyt minh quy trnh chit bia chai.3.2.1- Chuyn kt ln bng ti:

- Pallet cha chai s c xe vn chuyn ti bng ti v c bng ti ati my v kt. y my r kt s bc 4 kt /1 ln ti bng ti. Sau sc bng ti vn chuyn ti my gp chai.

- 01 pallet cha 40 kt v 01 kt cha 20 chai.- Tc ca my 2030 pallet /h.

3.2.2- Gp chai :S dng my Innopack tch chai ra khi kt. My hot ng da vo p lcgi ht chai ra khi kt, mi ln ht c khong 80 chai, tng ng vi 4kt.Tc my trung bnh khong 1001.500 chai/h.

3.2.3- Ra chai:C 03 yu t chnh trong qu trnh ra chai, l:

- Nhit .- Cht ty ra.- Ap lc phun. Nguyn tc ra chai:Chai ln lt i qua nhiu vng trong my c nhit , nng dung dchNaOH v p lc phun khc nhau:- Vng 1: chc nng ch yu l phun v ra chai.- S dng dung dch xt 2% nhit 7080oC vi p sut phuan

p=0,81,5bar (tu theo lng chai vo), trung bnh l P=1bar. Thi gianqua vng 1 l 1015 pht.

- Sau khi chai qua vng 1, giy bc s tc dng vi xt to thnh kh bay lncn nhn s c tch ra v c a ra ngoi.- Vng 2: cn gi l vng nhim xt:S dng nc nhit 6070oC vi p sut P=11,5bar, thi gian qua khivng 02 khong 56 pht.Chc nng chnh ca vng 2 l ty ra bn trong, bn ngoi chai v trng raxt.- Vng 3:S dng nc phun nhit 5060OC v thi gian qua khi vng 3 l 56pht

Chc nng chnh ca vng 3 l ra sch xt.- Vng 4:Vng 4 hot ng nhit 4050oC vi thi gian qua vng 4 l 56 pht.c bit, trong vng ny s dng nc theo tiu chun ca nh my.Chc nng chnh ca vng 4 l trng li chai.Tc ca my ra chai khong 30.000 chai/h vi thi gian khong 25 pht.


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3.2.4- Kim tra chai:- Chai sau khi qua thit b ra chai s c bng ti vn chuyn ti my kimtra chai, vi nhng chai l (chai khng phai l chai nh may s dng), chai stm hoc bn trong cn vt l s b y ra ngoi h thng. Sau chai tip tc

chy qua cng on kim tra cui cng (dng n hunh quang soi v quan stbng mt thng) loi nhng chai lng, cn, ta, khng t ti u chun rakhi h thng trc khi vo h thng chit rt.

3.2.5- Chit v ng np:Chai sau khi qua cng on kim tra c dn qua mt bng ti di trc khivo cc thit b khc vi mc ch n nh lu lng chai, trnh gy ng, vchai. Trn b mt bng ti c cc cm ng d chai v b mt bng ti c

bi trn gim p sut gy chai.Sau cc chai s c a vo thit b chit. Ti y bia c chit theo

nguyn tc ng p (da trn s chnh lch p sut trong chai v trong bnphn phi bia). Khi chai bt u vo h thng, piston dp xung, tip CO2c x xung trc, khi p sut trong chai t 2,22,4 bar th van bia t ngm kho, bia s c chy xung xung quanh thnh trong chai nhm trnh sto bt v tht thot CO2. Khi chai va ra khi h thng th gp mt tia ncphun vi p lc mnh nhm y khng kh v bt ra khi chai. Tip chaic vn chuyn ti thit b ng np.Nguyn tc hot ng ca thit b ng np:Np chai c sp xp trong phu, sau s c di chuyn theo mt hngtrong khun dp v y tng np vo ming chai. ng thi im , ba

Piston dp xung ng cht np vo c chai. Nng sut ca thit b ng npphi ng b vi nng sut ca my chit khong 32.000 33.000chai /h.Trong qua 1trnh chit xut, nu nh chai khng t v bn di tc dngca p lc, chai s b n.

3.2.6- Kim tra th tch bia:Bia sau khi ng np s qua thit b kim tra th tch, vi nhng chai khng th tch cha ng np hoc qu th tch quy nh s c y ra ngo i. Biatrong chai ny s b x b ly v do mt CO2, tip xc vi khng kh, cnvi nhng chai qu th tch khi vo thit b hp chai s b n.Trong nh my, lng bia ny khng s dng li v khng kinh t, nhng numy gp s c k thut vi s lng chai b h ln s em i hp li v lnmen li . Trung bnh mi ngy nh my x b hn 1.000 chai.

3.2.7- Thanh trngThanh trng c thc hin bng phng php thanh trng Pasteurn v thanh trng l PU

PU = 1.393*e T-60*t


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- T : nhit thanh trng ( oC)- t : thn gian thanh trng ( pht)

Thng thng bia c thanh trng t 1525PU nhng trong nh my, biathanh trng 1718 PU. PU ny dit vi sinh vt v cho bia cht lng ttnht.

1 . Mc ch :Qu trnh thanh trng nhm tiu dit ton b t bo vi sinh vt (k c nm mentrong bia) gip n nh cht lng sn phm, ko di thi gian bo qun vthun tin cho ngi s dng.2. Cc bin i trong qu trnh thanh trng.

* Vt l :S thay i nhit trong thit b thanh trng (4,6oC; 44,3oC; 5058oC; 62 64oC; 6163oC) lm xut hin gradien nhit .- S thay i th tch v t trng nhit .- S thay i p sut khng kh trong chai theo tng vng trong thit b thanh

trng. Ho hc:- Qu trnh thanh trng to ra cc sn phm ng trong bia nh: phn ng

gia ng v cc acid amin hnh thnh nn cc cht lm cho bia c musm hn, phn ng to phc, phn ng thu phn, phn ng oxy ho.

Ho l:- Qu trnh thanh trng c th dn ti hin tng vn c trong bia. iu ny

ph thuc vo thnh phn v hm lng protein trong bia, cc hp chtpolyphenol, nhit v thi gian thanh trng.

Ho sinh:- Nhit , thi gian v tc phn ng trong cc vng thanh trng cn tu

thuc vo s thay i hot tnh ca enzyme theo nhit . giai on uca qu trnh thanh trng, nhit tng dn. Khi , enzyme bt u hotng mnh lm tng tc phn ng. Do , nu nh giai on gia nhitv lm lnh ko di s lm thay i cht lng sn phm.

Cm quan:- Qu trnh thanh trng lm thay i mu sc, hng v sn phm do s hnh

thnh hot cht mlanoid.3- Cc yu t nh hng n qu trnh thanh trng:* Thnh phn v hm lng vi sinh vt- Cc loi sinh vt khc nhau s b tiu dit bi ch nhit khc nhau. Do ,nu c cha nhiu loi vi sinh vt khc nhau th ch x l phi nghim ngthn v nhit v thi gian thanh trng.- Nhit v thi gian thanh trng cng nh hng bi hm lng vi sinh vt,nu hm lng vi sinh vt cao, th nhit cao v thi gian di hn.


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* balling v ru:- Nu balling v ru tng th h s dn nhit tng do thi gian thanhtrng gim nhng nhit khng i.* Phng php thanh trng:- Thi gian v nhit thanh trng cn ph tuc vo kch thc v hnh dng

vt liu. Th tch bao b cng nh v mng th qu trnh truyn nhit cngnhanh, do thi gian gia nhit ngn hn. Nh vy, bia si gn thi giangia nhit s ngn hn si gn xanh.4- Nguyn tc hot ng ca my thanh trng:

- Bia sau khi kim tra s theo h thng bng ti i ti thit b thanh trng. Chai h thng bng ti a bia vo hai ngn ca h thng thit b. Ti vng1, c tc dng nng nhit chai ln 34,6oC , tc nhn lm nc phun vi p lc 0,91,5 bar, nc c phun dng tia dn u t trn xung nhm lm tngkh nng tip xc ca nc vi chai. Sau , chai tip tc qua vng 2 nng

dn nhit ln 44,3o

C cng vi tc nhn gia nhit l nc. Sau chai tiptc qua vng 3 nng nhit chai ln 55,1oC. Sau nc cng c tcht li di bn. Sau khi ra khi vng 3, chai tip tc c vn chuyn nvng 4. Sau khi ra khi vng 4, nhit chai tng ln 6264oC, tu thuc vos lng chai m nhit c th dao ng t 6264 oC.8 Cc cng on khc:

- Bia sau khi c thanh trng s c bng ti vn chuyn theo ng vngnhm n nh lu lng chai trc khi vo thit b dn nhn. Sau tip tcchy qua thit b in date ti cng an kim tra th cng lai ra nhng chai

dn nhn b li. Chai tip tc chy ti thit b cht kt innopack bc xpchai vo kt, mt ln b xp c khong 80 chai v tc ca my khong1000-1500kt/h .- Ra kt: sau khi tch v chai ra khi kt, kt s c bng ti vn chuyntheo ng ring ti thit b ra kt. My ph nc nhit 6070oC, vi plc phun 2,52,8 bar.

3.3 S quy trnh chit bia lon.


50/51

50

3.4 Thuyt minh quy trnh chit bia lon.1- R lon.Pallet sau khi c my cht ln bng ti v c bng ti vn chuyn n hthng nng pittong. Ti y, khi c cng nhn vn hnh nt iu khin, pistongs nng ln mt on bng chiu cao ca lon. Khi cng nhn nhn nt gt, thanhgt s gt lp lon trn cng ti h thng bng ti. lp bng ti ny c b rngtng ng vi b rng ca 18 lon/hng, sau b rng bng ti gim dn xungcn 4 lon/hng, gim tip xung 2 lon/ hng v cui cng gim xung 1 lon/hng.

Pallet lon

R lon

Ra lon

Chit v ng np lon

Thanh trng

Kim tra

In date lon

Xp hp

In date thng

Chp pallet

Kho thnhhm

N

Nc


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Tc trung bnh ca my r lon l 4 pallet/h, tng ng vi 5940 lon/h.2 Ra lon.

Lon c bng ti vn chuyn ti thit b ra lon v c chuyn hng nmngang ngay khi lon bt u vo thit b ra. Thit b ra l h thng vi phun nc

p lc gm 13 vi phun. Sau khi ra khi h thng vi ph, lon s c i chuquay xung di nhm lm rc ht nc ra khi lon. Nc sau khi ra s theo stheo mng hng a ra ngoi.3 Chit rt, ng np v thanh trng.

Lon trc khi c bng ti vn chuyn ti h thng chit rt s c ichiu quay ln.

V nguyn tc hot ng ca h thng chit rt, ng np v thanh trngbia lon gn nh hon ton tng t nh h thng chit rt, ng np vthanh trng bia chai.

Cu to h thng chit rt ca pistong ph hp vi ming lon. Chit bia lon cng hot ng da trn nguyn tc ng p nhng psut np CO2 trong bia lon l 3 bar v p sut ca h thng chit l34 bar.

H thng thanh trng bia lon gm 9 vng vi nhit tng ngtng vng l:

1 2 3 4 5 6 7 8 9

Nhit ci t (OC) 33 39 47,5 62 62 60,5 48 41 35

Nhit hin hnh (OC) 37,3 41,1 46,4 61,9 61,9 60,5 45,9 40,8 35,7

Thi gian khi lon vo v ra khi thit b l khong 32 pht.4 Kim tra v in date lon.

Bia lon sau khi ra khi thit b thanh trng s c bng ti vn chuyn ti thitb kim tra lon. Vi nhng lon khng hoc qu trng lng s b thit b tng y ra khi h thng. a phn nhng sn phm loi ny b phng np sau khithanh trng. V vi nhng sn phm ny s c tiu th ni b hoc vi s lngln s c em i x l li. Vi nhng lon t tiu chun s o ngc quay ylon ln trn v c bng ti a ti thit b in date.

5 Xp hp.Sau khi in date xong, lon bia s c o quay tr li v c bng ti a ti bphn xp hp. b phn ny lun c 5 hoc 6 cng nhn ng lm nhim v bclon vo thng Sau thng c bng ti vn chuyn ti cng on ng hp v

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