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B GIO DC V O TOI HC NNG LM TP. H CH MINH

KHOA CNG NGH THC PHM

BO CO RN NGH

NH MY BIA VINAKEN

Lp: DH07BQNin kha: 2007 2011

Danh sch nhm:1. Nguyn Phi Bng

2. L Hu D

3. Trn Phm Ha Hng

4. L Th N

5. ng Thnh Phc

6. L Cng Quc

7. ng Nhn Quyn

8. Nguyn Ngc Tin

9. Bi Th Ngc Uyn

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Thng 8-2010

ii

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LI CM N

Chng em xin chn thnh cm n, Ban Ch Nhim khoa Cng Ngh Thc Phm

trng i Hc Nng Lm TP.HCM, cng ton th thy c truyn t nhng kin thc

c bn gip chng em c hiu bit mt cch tng qut nht v dy chuyn sn xut cng

nghp thc t.

Xin chn thnh cm n Ban Gim c Cng Ty Bia VINAKEN cng ton th anh

ch, c ch trong cng ty to iu kin v gip nhm chng em trong sut thi gian

rn ngh ti y.

Tp. H Ch Minh, ngy 05 thng 08 nm 2010

Nhm thc hin

i

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LI M U

c s ng ca Ban Ch Nhim khoa Cng Ngh Thc Phm trng i HcNng Lm TP.HCM, chng em c tham gia mt kha thc tp gio trnh ti nh my

bia VINAKEN (x B im, huyn Hc Mn, thnh ph H Ch Minh) t ngy

05/07/2010 n ngy 18/07/2010. Trong thi gian thc tp ti nh my chng em tin

hnh tm hiu:

- Tng quan v nh my bia VINAKEN.

- Nguyn liu v quy trnh sn xut bia:

+ Nguyn liu dng trong sn xut bia

+ Quy trnh sn xut bia.

- My thit b trong qu trnh sn xut bia.

Do kin thc v kinh nghim cn hn ch nn bi bo co ca chng em cn nhiu thiu

st, knh mong c s nh gi, gp ca qu thy c.

ii

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MC LC

Trang

LI CM N ................................................................................................................. i

LI M U ................................................................................................................ ii

MC LC ..................................................................................................................... iii

Trang .......................................................................................................................... iii

DANH SCH CC BNG ............................................................................................... vi

Chng 1 ..................................................................................................................... 1

TNG QUAN V NH MY BIA VINAKEN ...................................................................... 1

Lch s hnh thnh v pht trin .................................................................................. 4

3. C cu t chc ........................................................................................................ 4

4. Th trng v chng loi bia .................................................................................... 5

5. An ton lao ng v phng chy cha chy ............................................................ 7

Chng 2 ..................................................................................................................... 9

NGUYN VT LIU V QUY TRNH SN XUT ............................................................... 9I. Nguyn liu dng trong sn xut bia ....................................................................... 9

1. Nc ........................................................................................................................ 9

Malt ........................................................................................................................... 10

4. Nm men bia ......................................................................................................... 18

5. Th liu ................................................................................................................. 20

6. Cc Enzyme ........................................................................................................... 20

7. Cc cht ph gia ................................................................................................... 21

II. Quy trnh sn xut bia: .......................................................................................... 22

Quy trnh cng ngh .................................................................................................. 22

2. Thuyt minh quy trnh ........................................................................................... 24

2.1. Nghin malt, nghin go .................................................................................... 24

iii

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2.2. Nu malt, nu go .............................................................................................. 24

2.3. Lc b thu dch ng v ra b ........................................................................ 28

2.4. un si dch ng vi hoa houblon .................................................................. 29

2.5. Lng trong v lm lnh nhanh ........................................................................... 30

2.6. Ln men bia ....................................................................................................... 30

2.6.1. Nhn ging nm men ...................................................................................... 30

2.6.2. Ln men chnh ................................................................................................. 31

2.6.3. Ln men ph ................................................................................................... 32

2.7. Lc trong bia ..................................................................................................... 33

2.8. Bo ha CO2 ...................................................................................................... 33

2.9. Hon thin sn phm ......................................................................................... 34

2.9.1. Chit chai........................................................................................................ 34

2.9.2. Thanh trng v dn nhn ............................................................................... 34

Chng 3 ................................................................................................................... 35

MY THIT B TRONG QU TRNH SN XUT BIA .......................................................35

1. Thit b nghin malt .............................................................................................. 35

2. Thit b nghin go ............................................................................................... 36

3. Ni nu .................................................................................................................. 38

4. Thng lc .............................................................................................................. 40

5. Thit b un si dch ng vi hoa houblon ......................................................... 41

6. Thng Lng WHIRL POOL ...................................................................................... 42

7. My lc bia ............................................................................................................ 438. Lm lnh nhanh .................................................................................................... 44

9. H thng ng chai trong nh my ....................................................................... 44

KT LUN V KIN NGH........................................................................................... 45

Kt lun..................................................................................................................... 45

iv

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Kin ngh................................................................................................................... 46

TI LIU THAM KHO ................................................................................................. 46

v

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DANH SCH CC BNGTrang

Bng 1:Mt s sn phm ca nh my bia 6

Bng 2: Yu cu cht lng nc dng trong sn xut 10

Bng 3: Thnh phn chnh ca malt i mch kh tnh theo % cht kh 13

Bng 4 : Ch tiu c hc v l hc ca malt i mch 14

Bng 5 : Ch tiu ha hc ca malt i mch 15

Bng 6 : Thnh phn ha hc ca hoa houblon ci cha th phn 16

Bng 7 : nh gi ch tiu cht lng ca hoa houblon 18

Bng 8: Ch tiu k thut ca nm men bia. 20

vi

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Chng 1

TNG QUAN V NH MY BIA VINAKEN

1. V tr ca nh my

Nh my c t ti a ch: 32/28 F, p Tin Ln - X B im - Huyn Hc Mn -

Thnh ph H Ch Minh, ti khu cng nghip Vnh Lc B vi din tch mt bng khong

5000 m2. Nh my nm gn quc l 1A thun tin cho vic vn chuyn hng ha, tiu th

sn phm v cch xa khu dn c nn khng nh hng n sinh hot.

T: (08).3 425 4519.

Fax: (08).3 425 4520.

Email: vinaken@hcm.fpt.vn

Tr s chnh: 554 - Cng Ha - P.13 - Qun Tn Bnh thnh ph H Ch Minh

T: (08).3810 4192.

Fax: (08).3810 045

1

mailto:vinaken@hcm.fpt.vnmailto:vinaken@hcm.fpt.vn

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Hnh 1. Mt s nhn hiu nh my bia VINAKEN

2

http://www.nganhanh.com/nganhanh/index.php?option=com_content&task=blogcategory&id=20&Itemid=28

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S nh my:

3

Cng chnh Phng bo vNhxe

Khocha

nguyn liuv ccbock

chabia hi

L hiKhovtt

WC

H thngx l nc

snxut

Khu vcx bhm

H thngx l nc

thi canh my

Thit b thuhi v np

CO2

CngMy lctrong bia

canno

Khu vc ln men gm nhiu tankln men

Khu v

sinh chai

Thanh trngbiaKhu chit bia

chai, ngnp

Khudnnhn,

ngthng

Xngchitbia

chaipet

Cng

Khu vc tng tr biathnh phm (bia TPF)

H thngcp lnh

Thit blng xoyWhirlpool

Thit b lmlnh

nhanhKhu vc hacht

Cng

Phng KCS

Xng nu bia

Xng xaynghin

Khu vc tngtr v chit bia

hi

Khu vc vn phng

Khu cc ket biakhng

Hnh 2. S mt bng nh my

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Lch s hnh thnh v pht trin

Nh my c thnh lp vo ngy 29 thng 11 nm 2005, vi ton b cng ngh, dy

chuyn v thit b sn xut bia hin i c nhp t c do k s ngi c m nhn vgim st. Th trng tiu th chnh ca nh my bia Vinaken l thnh ph H Ch Minh v

cc tnh ln cn, n nay nh my Vinaken pht trin v m rng chim lnh th trng

n c khu vc min Trung, t Hu tr vo c 30 nh hng v hn 1000 i l. Cc sn

phm bia ca nh my Vinaken ngy cng c s tn nhim ca nhiu khch hng, khng

ch thnh ph H Ch Minh m cn t cc tnh t Hu n C Mau.

3. C cu t chc

4

Th uK to n

P h n g k P h n g t i c h

B a n gi m

Hnh 3. S c cu t chc nh my

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4. Th trng v chng loi bia

a. Th trng bia

Bia BIG MAN BEERv VINAKEN BEER l sn phm bia ti ni ting ivo cuc sng v chim lnh th trng cho nhng ngi snh bia ti thnh ph H Ch

Minh. Loi bia ny sn xut t nguyn liu nhp khu t c v c hng dn sn

xut- k thut, chuyn giao cng ngh bi chuyn gia cao cp ca c v lun c

chuyn gia iu hnh t xa cho qu trnh pht trin n nh cht lng sn phm lu

di.

Sau mt thi gian hot ng, BIG MAN BEER pht trin v m rng chim lnh

th trng n c khu vc min Trung.

Mt s hot ng kinh doanh chnh ca nh my bia :

Sn xut bia.

Phn phi bia.

Nh hng.

Hnh 4. H thng hot ng kinh doanh nh hng ca cng ty

5

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b. Sn phm :

Bia hi, bia chai PET Vinaken, bia chai Smiler, bia chai Bigken, bia vng, bia en,

bia lon Bigken.

Bng 1 : Mt s sn phm ca nh my bia

Tn sn phm Quy cch Gi tin( ng/lt)

Bia vng Bock 30 lt hoc 50 lt 17000

Bia en Bock 30 lt hoc 50 lt 19000

Bia lon Lon 50 lt 50000

Bia ti Chai PET 0,7 lt hoc 1 lt 4000

(Ngun t Cng ty)

Bia hi ng chai Bia vng ng lon 5 lt Bia chai Bigken ng chai

6

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Bia hi Thng ng bia 30 lt, 50 lt cc loi

Hnh 5. Sn phm ca nh my bia

5. An ton lao ng v phng chy cha chy

a. An ton lao ng

Cc cng nhn vn hnh my c hng dn cc thao tc v vn hnh thit b c

nhiu kinh nghim v kh nng thch ng cao trong mi trng hp, lm vic tun th

theo quy tc nghim ngt. Mi thng tin c ban qun l iu hnh theo ng quy nh

da trn mt qu trnh nghin cu su sc v c ghi chp li mt cch cn thn

thun tin cho vic kim tra v khc phc.

mi my u nim yt cch vn hnh, mi s c u c cc chuyn gia x l

kp thi, nhanh chng m bo tin sn xut v an ton. Cc my mc c kim tra

v bo tr nh k.

Cc ha cht s dng tong nh my u c dn nhn khoa hc, trnh s nhm ln

khi s dng.

H thng mt bng c b tr mt cch khoa hc nn gim c sc lao ng

cng nh ngun nng lng ca nh my, bn cnh gim c nh hng qua li

ln nhau.

b. Phng chy cha chy

Cc cng nhn c hun luyn v cng tc phng chy cha chy, lun ch trngnng cao thc ca ngi cng nhn v vn ny.

H thng in c b tr hp l, an ton bng h thng cu dao dng rle t ng,

gim thiu ti mc ti a vic s dng la trong nh my, cc khu vc sn xut khng

dng la. Bn cnh cn b tr cc bnh cha chy cc b phn sn xut.

7

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8

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Chng 2

NGUYN VT LIU V QUY TRNH SN XUT

I. Nguyn liu dng trong sn xut bia

1. Nc

Nc l ngun nguyn liu chnh khng th thay th trong cng ngh sn xut bia

(nc chim 80 - 90% trng lng bia thnh phm), nc c mt trong sut qu trnh sn

xut bia. Thnh phn ha hc v cht lng ca nc nh hng trc tip n qu trnh

sn xut bia v c bit nh hng rt ln n c im, tnh cht, cht lng ca biathnh phm.Lng nc s dng trong sn xut bia rt ng k ngoi vic dng cho nu,

cn dng cho cc cng on khc nh lm ngui dch ng, lm mt my lnh cung cp

cho ni hi, v sinh thit b, ra chai, nh xng(Nguyn Thng Minh Tun, 2002).

Cht lng ca nc c quyt nh bi cc ch tiu: cng, pH, hm lng cht

rn v cc ch tiu sinh hc. Trong cc ch tiu ny, ch tiu v cng c quan tm

nhiu nht v n nh hng ln n cht lng bia thnh phm. cng ca nc c

quyt nh bi hm lng Ca++ v Mg++, x l cng ca nc trong sn xut bia l phi

loi cc ion ra khi nc. Nc c dng trong sn xut bia phi l nc mm c t

ion Ca++ v Mg++, pH cng c ngha quan trng i vi nc dng sn xut bia,

nc phi c tnh kim yu t ion Na+, K+, thng thng pH tt nht t 5,8 6 (Lm

Thanh Hin, 2006).

Nc c s dng rt nhiu trong cng ngh sn xut bia: nc dng ngm i

mch sn xut malt, nc dng nu bia, nc dng ra nm men, v sinh thit b,nh xng. Yu cu quan trng nht i vi cc loi nc ny l phi sch, khng c

cha nhiu tp cht hu c v c bit khng cha vi sinh vt, NH 3 v cc mui nitrit

(Nguyn Th Hin, 2003).

Bng 2: Yu cu cht lng nc dng trong sn xut bia

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(Ngun: theo Nguyn Th Hin, 2003)

Malt

Malt l thut ng dng ch sn phm c ch bin t cc loi ht ng cc (i

mch, tiu mch, thc, ng) ny mm iu kin nhn to v c sy kh n

m nht nh vi nhng iu kin bt buc. Trong malt i mch l nguyn liu chnh

sn xut bia (Hong nh Ha, 2002).

Tuy nhin Vit Nam cha trng c i mch, do phi nhp malt t nc

ngoi (ch yu t chu u) nh Php, c, B, c, an Mch, Malt gi vai tr quyt

nh n cht lng bia thnh phm, l ngun nguyn liu chnh cung cp cc cht ha

tan cho dch ng trc khi ln men.

10

Ch tiu Gii hn

Cm quan Trong sut, khng mu, khng mi v l

pH 6,5 - 7 cng (oD) 4 - 12 (t nc mm n nc cng trung

bnh)

Mui cacbonat (mg/l) 50

Mui clorua (mg/l) 70 - 150

Hm lng CaSO4 (mg/l) 130 - 200

Hm lng Fe2+ (mg/l) 30

Cc mui c gc NO3- ; -NO2- (mg/l) 0

Mui Mg (mg/l) 100

Kh NH3 Khng c

Vi sinh vt (t bo/ml) 100

E.coli, coliform (t bo/ml) Khng c

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i mch ging gieo trng c tn Latinh l Hordeum sativum jessen,thuc nhm

thc vt c ht (Spermophyta), phn nhm b t (Angiospermae), lp mt l mm

(monocotyledonae), h la m (Graminaceae). i mch c ging 2 hng hay nhiu hng

nhng sn xut bia ch dng ging i mch hai hngHordeum distichum (Hong

nh Ha, 2002)

Hnh 6: Cy i mch

Hnh 7. Malt i mch

Cc loi malt c bn s dng trong sn xut bia: malt pisener, malt vienna, malt

munich. Cc loi malt c bit: malt la m, malt m mu, malt caramen, malt khi,

malt melanoid.

Thnh phn ha hc ca malt

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Malt l loi bn thnh phm rt giu cht dinh dng, cha khong 16 18% cc

cht c phn t lng nh d ha tan, ch yu l cc ng n n gin, dextrin bc

thp, cc acid amin, khong, cc vitamin, c bit l cc h enzyme phong ph nh

protease, amylase. Cc enzyme ny s l ng lc ch yu phn tch cc hp cht cao

phn t, protein v glucid trong ni nh ca ht thnh cc sn phm c phn t nh ha

tan bn vng vo nc to thnh cht chit ca dung dch ng.

Bng 3: Thnh phn chnh ca malt i mch kh tnh theo % cht kh

(Ngun: theo Lm Thanh Hin, 2006)

12

Thnh phn Hm lng (%)

Tinh bt 58

Pentozan ha tan 1

Cellulose 6

Saccharose 5

ng kh 4

Protid (m tng N = 6.25) 10

Protid ha tan 3

Cht bo 2,5

Cht tro 2,5

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Vai tr ca malt trong sn xut bia:

Malt cung cp ton b lng glucid (ch yu di dng tinh bt) chuyn ha

thnh ng, v t ng chuyn ha thnhcn v cc cht khc. Cc loi enzyme trong

malt gm c: - amylase, - amylase v amilophosphatase, phn ln chng tp trung

phi mm v mt t c phn b phn di ca ni nh hoc trong mng ngn gia v

tru v ni nh. Malt cha y enzyme amylase thy phn tinh bt. Nu s dng

th liu nhiu th lng enzyme ny cung cp khng y v ta buc phi b sung

enzyme t bn ngoi vo, ch yu l enzyme t vi sinh vt. Malt cung cp kh lng

protein v c cha h enzym protease thy phn chng. Trong giai on m mm, h

enzym ny c hot ha mnh m, khi chuyn sang giai on nu chng thy phn

protein to thnh cc phc cht c kh nng gi CO2 tt, to v bia c trng.

Bng 4: Ch tiu c hc v l hc ca malt i mch

Ch tiu c im, hm lng

Mu ht malt Vng sng, ng mt

Mi Thm c trng

V Ngt nh

Hnh dng To trn, u ht

Tp cht (c di) (%) 0,1

Ht gy (%) 0,5

Khi lng ht (g/1000 ht) 28 38Ht c bt xp (%) >98

Dng bn thy tinh (%)

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(Ngun: theo Bi i, 2003)

Bng 5: Ch tiu ha hc ca malt i mch

Ch tiu Yu cu

ha tan tnh theo cht kh 76 - 81,7%

m

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Hoa houblon c tn khoa hc lHumulus lupulus, l cy lu nin cao trung bnh t

6 8 m, c hoa n tnh bit chu, thng c s dng to v ng cho bia k t

khong 3000 nm trc Cng nguyn loi thc vt ny ch thch hp vi kh hu n i

nn c trng nhiu c, Tip, Lin Bang Nga, Php, M, Hoa houblon c hoa c

v hoa ci ring cho tng cy. Trong sn xut bia ch s dng hoa ci cha th phn (nn

hoa), hoa c khng c s dng v n rt nh, cha t lng phn hoa (lupulin), cht

ng cng rt km (Hong nh Ha, 2002).

Bng 6: Thnh phn ha hc ca hoa houblon ci cha th phn

Thnh phn Hm lng (%)

m hoa kh 10 12%

Cht ng

- v acid ng (humulong C21H30O5,

lupulong C26H38O4)

- Nha ng

19% (12 21%)

Tanin (C25H24O13) 4% (2,5 6%)

Tinh du thm (103 cht) 0,5%

Protein 20% (10 21%)

Khong 8% (5 8%)

Cenlulose 13% (12 14%)

Cc cht ha tan khng cha m 26 28%

(Ngun: theo Lm Thanh Hin, 2006)

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Vai tr ca hoa houblon trong sn xut bia:Hoa houblon l nguyn liu c bn ng th 2 (sau i mch) c s dng trong

cng ngh sn xut bia. Hoa houblon lm cho bia c v ng du, hng thm rt c

trng lm tng kh nng to v gi bn bt, lm tng bn keo v n nh thnh

phn sinh hc ca sn phm. Do nhng c tnh cc k c bit nh vy nn hoa houblon

vn gi mt vai tr c tn v l nguyn liu khng th thay th trong ngnh sn xut bia.

Hoa houblon cha mt s tnh cht rt ph hp cho bia nh sau:

Cung cp v ng cn bng v ngt ca ng mch nha.

To ra hng v t mi hoa cho ti mi cam qut hay mi tho mc.

Hoa bia c cc hiu ng khng sinh gip cho hot ng ca men bia tt hn trc

cc loi vi sinh vt khng mong mun.

Vic s dng hoa bia gip cho vic duy tr thi gian gi bt lu hn.

Cc dng hoa houblon c dng trong sn xut bia:

Trong cng ngh sn xut bia ngi ta c th s dng hoa houblon dng hoa

ti, hoa kh hay hoa kh nghin p thnh vin hoc cao hoa (chit cc cht ha tan sau

c c) (Bi i, 2003). Ty thuc vo cc nh my sn xut v phng php bo qun

m la chn ch phm ca hoa houblon cho ph hp.

Dng hoa cnh kh l dng sy kh c m < 13. Dng hoa houblon ht, vin

l dng hoa kh c nghin mn, em p ( - axit chim khong 8%). Dng hoa cao

trch ly l hn hp cc cht ng c chit tch t hoa v em c c li ( - axit chimhn 50%).

u im khi dng ch phm thay hoa ti:

Gim hao ph cht ng khi bo qun.

S dng c nhiu hn cht ng v nhng hp cht c li khc.

16

http://vi.wikipedia.org/w/index.php?title=%C4%90%E1%BA%AFng&action=edit&redlink=1http://vi.wikipedia.org/wiki/Kh%C3%A1ng_sinhhttp://vi.wikipedia.org/w/index.php?title=%C4%90%E1%BA%AFng&action=edit&redlink=1http://vi.wikipedia.org/wiki/Kh%C3%A1ng_sinh

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Bt c chi ph cho kho bo qun.

Tnh ton liu lng chnh xc hn.

Vic lc b hoa n gin hn.

Gim c cht gy bt li cho bia.

Bng 7: nh gi ch tiu cht lng ca hoa houblon

Ch s Loi 1 Loi 2 Loi 3

Mu hoa Vng n vng ng Vng lcVng xanh n

vng

Mu ht lupulin Vng, vng ng nh Vng, vng sm Vng sm

MiThm d chu, c

trng

Thm, khng c

mi tp cht khcHi nng

Cnh hoaTo u, chc,

khng rch

Cnh c th b rch

(1,5 cm), c chm c ph

Rch nhiu, nhiu

chm c ph

% tp cht (cht kh) 1,75 3 9

% hoa bnh (cht kh) Khng < 1 < 5

% cht ng (cht kh) > 15 > 12 > 10

% m < 13 < 13 < 13

% tro 10 11 12

(Ngun: theo Bi i, 2003)

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4. Nm men bia

Nm men dng ln men cc cht v c trong dch nha. Nm men l loi vi sinh

vt h hp ym kh ty tin ngha l trong iu kin c hay khng c oxi chng u c th

sng c.

Nm men s dng ln men bia thuc loi n bo chng Saccharomyces. t

lu, trong ngnh sn xut bia, cc ging nm men c chia thnh 2 nhm:

* Nhm nm men ni thuc loi Saccharomyces cerevisiae vi cc c tnh:

- Nhit ln men: 10 25 oC .

- Ln men mnh, qu trnh ln men xy ra trn b mt ca mi trng.- Khi qu trnh ln men kt thc, cc t bo kt chm, chui, to thnh lp dy trn

b mt cng vi bt bia, bia t trong chm.

- Sn phm l bia en

* Nhm nm men chm thuc loi Saccharomyces carlsbergensis vi cc c tnh:

- Nhit ln men: 0 10 oC .

- Kh nng ln men tt, c kh nng ln men hon ton (v c th ln men ng

rafinose hon ton).

- Khi ln men xong, cc t bo kt thnh chm hoc chui kt lng xung y

thng, ln men rt nhanh, nh vy bia t trong nhanh hn ln men ni.

Hin nay cc nh my bia trn th gii s dng ph bin l chng nm men chm

Saccharomyces carlsbergensis c Hasen phn lp nm 1833.

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

bo cht < 10%.

- Sn phm l bia vng.

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* Vai tr ca nm men trong sn xut bia:

Nm men l ngun nguyn liu c bit trong sn xut bia, l yu t quan trng

to ra cht lng ca bia, ging nm men tt lm cho bia tt hn, c hng v m vmi thm c trng v lm gim hm lng diacetyl. N khng nhng quyt nh hiu

sut thu hi sn phm m cn trc tip tham gia vo s chuyn ha dch ng thnh

ru etylic, kh CO2. Chng hp thu dch ng v cht dinh dng pht trin sinh

khi n mt s lng nht nh v trong mi trng ym kh n li thc hin vai tr to

ru v hng c o cho bia. V t bo c kh nng kt dnh li vi nhau v lng

xung, qu trnh ny rt c ngha trong nu bia lm cho dch ln men trong hn.

Bng 8: Ch tiu k thut ca nm men bia.

Ch s Tnh cht cn t

T l t bo cht

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5. 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 sn phm

bia c mc cht lng khc nhau hoc 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 cc c chn lm th liu trong sn xut bia v lng th liu ti a l 50%

ch khng th thay th hon ton malt.

Khi s dng th liu cht lng ca th liu s nh hng trc tip n cht lng

bia (mu sc, mi v). V vy phi quan tm n thnh phn ha hc ca th liu. Hinnay cc nh my bia nc ta thng s dng th liu l go do go c nhng u im

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 th go

cho malt n 50% (nu malt c hot tnh enzyme tt).

6. Cc Enzyme

H thng enzym thy phn tinh bt:

- Vi enzyme alpha-amylase c cht ca n l tinh bt v destrin, t to ra sn phm l

maltose v cc destrin mch ngn. Enzyme ny hot ng ti u pHopt = 5.8, topt = 72

76 0C.

- Vi enzyme beta-amylase, n c trong ht i mch dng lin kt cng nh dng t

do, nhng trong qu trnh m mm hot tnh ca enzyme ny s tng dn. Vi s tham

gia ca enzyme ny, tinh bt i mch s b phn ct thnh ng maltose. Enzyme ny

hot ng ti u pHopt = 5.5 5.8, topt = 62 650C

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H thng enzyme protease:

Trong ht i mch, ton b h thng enzyme ny trng thi lin kt, hu nh khng

hot ng. Nhng khi chuyn qua giai on m mm th hot tnh chung ca h enzymeprotease tng nhanh.

- Proteinase: s tn cng ln cc phn t protein nguyn thy to ra cc sn phm trung

gian nh: pepton, peptit, polypeptit, vi pHopt = 5.1, topt = 50 550C.

- Peptidase: n s phn ct cc peptit c sn trong ht i mch v nhng peptit trong malt

do proteinase phn gii to thnh cc acid amin trong ht malt, vi pHopt = 7.3 7.9,

topt = 40 450C.

- Amidase: chng s tn cng cc mui amit hnh thnh NH3 v acid amin, gp phn

lm thay i tnh cht v hm lng ca protein trong ht malt, cc enzyme amidase c

pHopt = 7.3 8.0, topt = 45 500C.

H thng enzyme esterase (phosphatase):

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

glyxerophosphatase, nucleotidase tham gia thc y v xc tc cho cc qu trnh ester

ho trong qu trnh ny mm.

7. Cc cht ph gia

Cc cht ph gia c chia thnh hai nhm chnh:

* Nhm ph gia trc tip: gm tt c nhng nguyn liu v ha cht c mt trong thnhphn ca sn phm vi s kim sot cht ch vi hm lng cho php.

Cc ha cht x l cng, iu chnh kim ca nc cng ngh nh

HCl, Al2(SO4)3.16H2O, CaSO4, . . . .

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Cc ha cht a vo ngn chn qu trnh oxy ha nhng thnh phn trong bia

nh acid ascorbic, H2O2, . . .

Cc ha cht dng iu chnh pH nh: H2SO4, acid lactic, CaCl2 . . .

Cht to mu cho bia: caramen.

Malt aroma: ch yu c nhp t c v B, c b sung vo ni houblon ha

vi lng thp to mi thm d chu cho bia.

* Nhm ph gia gin tip: nhm ny gm tt c nguyn liu v ha cht c s dng

trong quy trnh cng ngh nhng khng c php c mt trong sn phm.

Cc bt tr lc: bt tr lc Diatomit, kizelgua, . . .

Cc ha cht v sinh thit b, v sinh phn xng nh: H2SO4, KMnO4, NaOHCc cht c dng nh tc nhn lm lnh NH3, glycol, nc mui.

II. Quy trnh sn xut bia:

Quy trnh cng ngh

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23

Thu hinm men

Ti sdng nm

men

MenGing

Nhn ging

ng ha

Lc b, thudch ng

Ln men

chnh

Lm lnhnhanh

Lng trong,lm ngui

Houblon haHoa

houblonCn

Ln men ph B men

Thu hi CO2

XlCO

2

Bo ha CO2

Chic bock

Biati

Chitbock

Biahi

Lc trong bia

Bo ha CO2

Cn

Thanh trng

Bia

chai

Chit chai

ng np

Chai

Rachai

Nu malt

Phi trn

Nghin

Malt

Nc x

l

Go

Nghin

Nu go

Phi trn

Nc x

l

B Ra b

Bhm

Nc ra b

Ncm

S quy trnh cng ngh sn xut bia

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2. Thuyt minh quy trnh

2.1. Nghin malt, nghin go

Nghin l ph v cu trc tinh bt ca ht, nghin ht thnh nhiu mnh nh lm

tng b mt tip xc gia nguyn liu vi nc, gip cho s xm nhp ca nc vo cc

thnh phn ni nh nhanh hn, thc y qu trnh ng ha v cc qu trnh thy phn

khc nhanh v trit hn.

Tuy nhin, vi tng loi nguyn liu th mc nghin nh khc nhau. Nghin

malt cn gi cho cc mnh v tru khng b nt vn to lp lc t nhin trong qu

trnh lc tch b, i vi th liu th do ht tinh bt cng nn kh b ph v v lu chn do

phi c nghin mn.

C 3 gii php nghin: nghin malt trng thi kh, nghin c phun m vo ht v

nghin malt cng vi nc.

Nh my bia Vinaken s dng cch nghin malt trng thi kh sau ha trn vi

nc v khuy u (bng thit b phi trn c cnh khuy) nhm lm cho bt malt khng

b vn cc, sau khi khuy u malt c bm sang ni nu. i vi go cng tng t.

2.2. Nu malt, nu go

Mc ch ca qu trnh nu l trch ly cc cht chit t malt v go vo nc, gp

phn to mu cho bia, thu phn mt s cht c phn t lng ln thnh cc cht phn t

lng nh cung cp cht dinh dng cho nm men pht trin. Qu trnh thy phn ny

ch yu nh h enzyme c sn trong malt, ngoi ra c th b sung thm mt lng nh

ch phm enzyme.

Tc dng ca cc enzyme c ngha rt quan trng trong giai on ny. Trong iu

kin ca nc, nhit , pH, thi gian, cc enzyme s xc tc qu trnh thy phn cc cht

cao phn t khng ha tan thnh cc hp cht n gin ha tan.

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Cc enzyme hot ng tch cc trong qu trnh ny l:

Amylase: - amylasenhit ti thch 70 76 oC, pH 5,6 5,8. - amylase

nhit ti thch 60 65o

C, pH 5,4 5,6. Protease: nhit ti thch 50 60 oC, pH thch hp 5,2 5,6 (Hong nh Ha,

2002).

Cc enzyme xc tc sinh hc ni chung v enzyme amylase ni ring, hiu qu hot ng

ca chng ph thuc hon ton vo nhit , pH v mt s yu t khc ca mi trng.

Mt s bin i xy ra trong qu trnh nu nh sau:

Tinh bt di tc dng ca enzyme - amylase b thy phn thnh dextrin, sau enzyme - amylase tip tc thy phn tinh bt to ra ch yu l ng mantose v

mt t glucose.

Cc protein trong malt cng b bin i. giai on u protein b thy phn

thnh polypeptide nh enzyme protease v giai on hai l polypeptide b thy phn

thnh acid amin nh enzyme cacboxypeptidase v mylopeptidase.

Ngoi qu trnh bin i ca tinh bt v protein, trong qu trnh ny cn c s lng

ta ca protein, s to thnh melanoid v phn ng thy phn cc hp cht photpho,

hemicellulose (Nguyn Thng Minh Tun, 2002).

Nu go

Go sau khi xay mn c cn v vn chuyn n thit b phi trn tin hnh trn

vi nc m 32 oC theo t l 1:3. Sau , hn hp go nc s c bm sang ni nu

go. Bt cnh khuy ca ni go bt go khng lng xung y, trnh hin tng chy

kht v chng vn cc, ng thi ta b sung thm malt lt ln 1 vo, t l malt lt l 10%

so vi trng lng go. Thm malt lt gip cho s h ha tinh bt d dng hn. Ngoi

ra cn b sung thm acid lactic, vic thm acid lactic vo giai on ny iu chnh pH

ca ni cho v pH ca dch ng sau ny, lng acid lactic thm vo m bo cho

pH ca h cho sau khi nu xong khong 5,2 5,6. Ta tip tc nng nhit ni go ln 72oC trong 15 pht v gi nhit ny trong 20 pht, lc ny cc enzyme trong malt lt

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hot ng xc tc cho s thy phn lin kt 1 4 glucoside bt k u khng kh ca

tinh bt v dng li khi gp lin kt 1 6 glucoside, sn phm ch yu l dextrin, mt t

glucose v maltose. Tip tc nng nhit ln 85 oC v duy tr nhit ny trong 15 pht

tip tc h ha tinh bt, kt thc giai on ny phn ln tinh bt c h ho, tuy

nhin nhit ny phn ln enzyme amylase b v hot. Sau m van hi

h nhit xung 72 oC v gi nhit ny trong 20 pht, ng thi cho malt lt ln th

2 vo cung cp thm enzyme amylase gip cho qu trnh h ho trit hn, v

nhit ti u ca enzyme ny l (72 75 oC), lm gim nht ca ni cho, gip cho

qu trinh un si d dng hn. Tip theo nng nhit ln 100 oC trong thi gian 20 pht

v gi nhit ny trong khong 15 pht h ho hon ton tinh bt to iu kin

thun li cho qu trnh ng ho v qu trnh lc sau ny

Nu malt

Trc tin ta ha trn nc vi lng malt nghin theo t l 1:5 ri bm sang ni

nu malt. ng thi lc ny cnh khuy ca ni malt bt u hot ng bt malt khng

lng xung y, trnh hin tng chy, kht v chng vn cc. Cng lc vi qu trnh pha

bt malt, tin hnh b sung thm CaCl2 nhm lm mm nc v h nhit ca nc.

Ngoi ra Ca2+

c tc dng lm tng tnh bn v tng tnh hot ng ca enzyme amylase, ci thin s kt lng ca nm men. Sau nng nhit ni malt ln 52 oC

trong vng 15 pht v gi nhit ny trong 20 pht, thc hin giai on ng ha.

Hi cho

Bm dch t ni go sang ni malt tin hnh ng ha, nhit ni go lc ny

l 100 0C trong khi nhit ni malt l 64 oC, v vy phi bm thm nc lnh vo ni

go h nhit xung 64 oC ri mi bm sang ni malt. Thi gian hi cho khong 7

pht, gi nhit ca hn hp ny 64 oC trong thi gian 40 pht, y l nhit ti

u i vi hot ng ca enzyme amylase. Enzyme ny s thy phn tinh bt to mt

lng ln maltose v mt lng khng ng k dextrin. Tip tc nng nhit hn hp

ln 72 oC trong vng 15 pht v gi trong 30 pht, y l nhit thch hp cho

amylase tc dng ln amylose v amylopeptin ca tinh bt to thnh nhiu gc glucose v

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cc gc ny s to thnh nhng phn t dextrin khc nhau. Sn phm ch yu ca cng

on ny l dextrin (chnh cc dextrin ny s to keo ca bt, bn v dy ca

bt). n y qu trnh ng ho kt thc. Tip tc nng nhit ln 76 oC trong vng 5

pht vi mc ch lm gim nht ca h malt, to iu kin thun li cho qu trnh

lc. Gi nhit 76 oC trong 5 pht, sau ly mu dch ng em th mu vi it

kim tra tinh bt st, khi ht tinh bt st bm qua ni lc. Tinh bt st trong dch ng

l nguyn nhn lm tng nht gy kh khn cho qu trnh lc.

- 20 min100

20 min

- 15 min83

- 20 min72

-10'32

32

- 20'52

64 - 40 min

72 - 30 min76 - 5 min

0

20

40

60

80

100

120

0 50 100 150 200 250

Nhit (0C)Nu go Nu malt

Malt lt

15 min

20 min

5 min

15 min

10'

15'

5'

5 min

Hnh 10. Gin nu bia ca nh my Vinaken

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2.3. Lc b thu dch ng v ra b

Vic lc l tch dch ng ra khi b v nhng phn khng tan trong ni nh,

ng thi vic ra b gip tn thu cht dinh dng cn st li trong b.

Qu trnh lc gm hai bc: bc th nht l tch dch ra khi b, trong sut qu trnh

lc, b ng vai tr nh mt lp vt liu lc. Bc th hai l ra b malt.

Yu cu k thut: dch lc phi trong, nhit lc 70 oC.

Thit b lc: my lc khung bn hoc ni lc.

Qu trnh lc b kt thc khi nng ng trong nc ra gim xung cn 1 2%.

Nng chung ca hn hp dch lc v nc ra b cn t 90% so vi nng yu cu

(theo Bi i, 2003).

Nh my Vinaken tin hnh lc b bng ni lc Khi dch cho t ni malt c

bm sang ni lc th bt cnh khuy ca ni lc dn u b malt trn mt y ni lc,

to thnh lp lc ph. Nhit dch lc khong 76 oC v nhit ny l yu cu ti u v

nht v to iu kin cho amylase tip tc hot ng, tc lc ph thuc vo

mc nghin malt, mc phn hy malt, cu to mng lc Ngoi lp vt liu lc thb malt v c bit l v tru hnh thnh mt lp tr lc rt tt .

Dch ng thu c sau khi lc ln u cn rt c nn c bm hi lu tr li

my lc, qu trnh bm hi lu ko di 15 pht th dch ng bt u trong. Sau tin

hnh ra b, nc ra b l nc nng 75 78 oC. Thi gian lc khong 60 90 pht,

qu trnh lc nhanh hay chm cng nh hng n cht lng dch ng. Dch ng

sau khi lc trong c bm ngay sang thit b un hoa houblon. Sau tin hnh ra b

ni lc 2 3 ln (lng nc ra b chim khong 25% dch lc thu c) n khi lng

ng trong nc ra b nh hn 1% th dng ra, nc ra b cng c bm sang ni

houblon ha vi dch ng.

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2.4. un si dch ng vi hoa houblon

un si dch ng vi hoa houblon nhm mc ch sau:

- Trch ly cht ng, tinh du thm, polyphenol, cc hp cht cha nit v cc thnhphn khc ca hoa houblon vo dch ng ngt bin i n thnh dch ng c v

ng du v hng thm c trng ca hoa houblon (c trng c bn v tnh cht cm

quan ca bia sau ny).

- V hot enzyme, kt ta protein km bn nhit, lm tng bn keo v n nh

thnh phn ca dch ng.

- iu chnh nng cht kh ca dch ng.

- Thanh trng dch ng, gp phn tiu dit vi sinh vt cho dch ng trc khi lnmen.

- Hnh thnh mt s hp cht c li cho bia thnh phm nh: melanoidin.

- Qu trnh un si ko di xy ra phn ng caramen, to ra mu cho bia.

Nh my bia Vinaken s dng 2 ni un hoa houblon, mi ni c th tch l 6500

lt Dch ng sau khi lc c bm ngay vo ni houblon ha. Khi dch ng lp y

y ni, nhit lc ny khong 60o

C, bt u m van hi cung cp nhit nng nhitv gi nhit dch ng 72 oC cho n khi nc ra b chy vo trong ni xong. Duy tr

nhit ny trong vng 30 pht cho enzyme amylase tip tc thy phn tinh bt cn

st li. Sau nng dn nhit ni un ln 96 oC v tin hnh cp houblon ln 1. Cho

khong 2 2,5 kg hoa houblon dng cao vo ni, mc ch cho houblon dng cao l nhm

chit ti a cc cht ng c trong hoa. ng thi vi qu trnh cp houblon ln 1, tin

hnh nng nhit ni ln 100,4 oC v gi nhit ny trong sut qu trnh cp

houblon, thi gian cp houblon ln 1 khong 50 pht. Trong qu trnh cp houblon ln 1c khong 45 pht th b sung acid lactic iu chnh pH, ng thi kim tra brix

nu nh khng t 12 obrix th phi tng thi gian un si hoc gim bt lng nc

ra. Sau khi kt thc qu trnh cp houblon ln 1, tin hnh cp houblon ln 2 khong 1,8

2,2 kg houblon vin. Thi gian cp houblon ln hai rt ngn ch khong 5 pht. Sau khi

cp hoa houblon ln 2 xong, tip tc un si khong 20 pht na th kt thc qu trnh

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houblon ha. Tng thi gian houblon ha l 75 pht, bao gm 70 pht un si v 5 pht

cp houblon ln 2.

2.5. Lng trong v lm lnh nhanhDch ng sau khi un si vi hoa houblon c cha cc cn dng huyn ph v

cn t hoa houblon. Lng trong dch ng nhm to iu kin cho s kt ta ca cc cn

th v cn lng ca dch nha sau khi houblon ha nhm tch cc cht ny ra khi dch

ng trnh cho bia khi b c.

Lm lnh nhanh h nhit ca dch ng xung nhit thch hp cho qu trnh ln

men, ng thi lm lnh nhanh trnh cc vi sinh vt trong mi trng nhim vo dch

men. Mc khc qu trnh lm lnh nhanh cng to iu kin kt ta cc huyn ph (cc

cht hu c km chu nhit).

Ln men chm: nhit thch hp 5 6 oC.

Ln men ni: nhit thch hp 14 16 oC.

Ngoi ra, sau khi houblon ha, lng oxy trong dch ng b tht thot nn phi b

sung lng oxy 6 8 mg/l bng cch sc khng kh v trng vo dch ng, nhm mbo cho s sinh trng v pht trin ca nm men trong qu trnh ln men.

2.6. Ln men bia

2.6.1. Nhn ging nm men

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 nm men c trnh by qua

hnh 2.6.

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Hnh 11. S nhn ging nm men

Nh my bia Vinaken s dng chng nm men chm Saccharomyces carlsbergensis,

trong qu trnh nhn ging men nh my s dng dch ng t ni nu lm mi trng

sng cho men ging v tin hnh nhn ging nm men 15 oC. Khi s lng nm men

tng ln ln mi bm sang tank bt u ln men.

2.6.2. Ln men chnh

y l giai on chuyn ho ng v dextrin bc thp thnh ethanol, CO 2, cng

cc sn phm ph khc nh ru bc cao, ester, aldehyde, acid hu ct qu trnh trao

i cht ca nm men.

Cc bin i xy ra trong qu trnh ln men nh sau:

u tin cc nm men sinh trng v pht trin lm tiu tn n khong 75%

hydratcacbon. Men giai on ny h hp hiu kh to ra CO2 vnc.

Sau khi oxy trong dch ln men c tiu th th xy ra qu trnh ln men k kh to

ra ru v kh CO2. Cn phi thu hi CO2 s dng CO2 vo giai on bo ha CO2.

31

Nmmen

ging

Nhn gingtrong phng

th nghim

Nhn gingtrong phn

xng

Nm

men snxut

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Song song vi qu trnh ln men ru l qu trnh hnh thnh cc loi alcohol bc

cao vi cc mi v khc nhau.

Mt khc pH mi trng b gim do s hnh thnh CO 2 v acid hu c to iu kin

cho protein ng t v kt lng mt phn t bo nm men. Lc u CO 2 ha vo dch ln

men, sau lng CO2 tng dn v tch ra dng ti kh.

Cc yu t nh hng n qu trnh ln men gm: cht lng ca nm men sn xut,

lng nm men gieo cy ban u, nng cht ha tan ca dch ng sau khi houblon

ha, nhit dch ln men, p sut b mt ln men, cng khuy o dch ln men,

nng ca sn phm ln men.

Nh my bia Vinaken s dng tank ln men hnh tr ng, y cn, np hnh chmcu. C 3 loi tank vi kch thc 8 m3, 12 m3, 24 m3, c ch to t thp khng g.

Tank ln men bia vng c th tch 8 m3.

Thi gian ln men chnh t 7 10 ngy, nhit ln men t 6 10 oC, pH 5,5.

Dch ng sau khi lc c lm lnh n nhit ln men v sc kh oxy v trng, tip

theo c a vo thit b ln men cng vi ging nm men c nui cy nhm to

iu kin cho nm men tip xc tt vi mi trng v nhanh bc vo giai on ln men

chnh. Nh my bia Vinaken s dng phng php ln men chm vi chng nm men

Saccharomyces carlsbergensis c m khong 88%. Chng s c hot ha trong 24

gi trc khi np vo thit b ln men nhm kch hot cho nm men hot ng tt. Nng

nm men cho vo qu trnh ln men chnh l 200 triu t bo/ml dch ng.

2.6.3. Ln men ph

Qu trnh ln men ph c tin hnh sau khi ln men chnh nhm chuyn ho

phn cht kh cn li sau qu trnh ln men chnh to thnh CO2 v cc sn phm khc.

nhit thp nm men v cc kt ta lng xung y thng, CO2 c ha tan trong

bia lm cho bia c kh nng to bt. Ngoi ra, qu trnh ln mn ph cn gp phn n

nh hng v v trong cho bia thnh phm.

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Bia sau khi ln men chnh c gi l bia non, trong thnh phn vn cn li mt lng cht

ha tan khng nhiu, c kh nng ln men. Lng cht ha tan ny s c ln men tip

tc trong qu trnh ln men ph iu kin nhit rt thp, thi gian ko di v thc hin

trong cc thng kn. Bia non c h xung 5 7 oC trong vng 48 gi, sau gim tip

xung 1 2 oC. Thi gian ln men ph, tng tr bia t 3 6 tun (nhanh nht l 6 8 ngy

v cao nht l 9 thng cho bia c bit). Trong qu trnh lm lnh, t bo nm men lng

nhanh xung y tank v c ly ra x l v ti s dng.

2.7. Lc trong bia

Vic lc trong bia l tch khi bia nhng ht nh nh ht tinh bt, nm men,

lm tng thm gi tr cm quan, n nh thnh phn c hc, lm tng thm bn sinh

hc v bn keo ca bia.

Nguyn tc lc:

Gi cht bng lc c hc tt c nhng ht c kch thc ln hn kch thc l hng

ca vt liu lc.

Hp th cc ht c kch thc b hn, k c cc ht ha tan dng keo v cc ht ha

tan phn t. trong lp lnh (hay cn gi l trong tinh th) ca bia t c l nh

qu trnh th hai ny. Hiu qu ca qu trnh hp ph ph thuc trc ht vo bn cht ca

cht hp ph v cht b hp ph (Hong nh Ha, 2002).

Bia c th c lc bng my lc ng, my lc m khung bn hoc qua my ly tm cao

tc. Nhit khi lc l 1 4 oC, tt nht l 1 oC, khng nn lc bia nhit cao hn v

khng gi c CO2.

2.8. Bo ha CO2

Mc ch bo ha l c hm lng CO 2 cn thit nhm lm tng gi tr cm

quan, chng oxy ha, chng kt lng v to mi trng tt bo qun bia. Bia sau khi

ln men chnh, ln men ph v chit ra bock th lng CO2 b gim ng k. khi phc

li s bn CO2 ban u ca bia th ta phi tin hnh np CO2. Qu trnh ny c thc

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hin trong bnh inox y, chu lc, s dng CO 2 thu hi. CO2 bo ha tt phi tin

hnh np nhiu ln nhit thp 0 1 oC, mi ln np ti p sut 4 5 kg/cm2. Qu

trnh np lp i lp li nhiu ln, thi gian np CO2 t 2,5 3 gi.

2.9. Hon thin sn phm

2.9.1. Chit chai

Chai s dng c dung tch 0,5 l hoc 0,33 l hoc ng trong lon. Chai c mu sm

(xanh hoc nu) trnh nh sng lm thay i mu sc v mi v ca bia.

Chai phi ngm ra v c vi phun nc ra s b, nhit ca nc l 50 55

oC. Sau c chuyn qua khu vc phun xt 1,5% nhit 80 oC vi p lc phun 2

kg/cm2. Cui cng chai i qua khu vc x l nc nng 85 oC, nc m 40 oC v nc 15oC. Chai sau khi ra sch theo bng chuyn i ra v c kim tra sch bng my soi

chai bi cng nhn.

Chai lm sch xong c a n my chit bia, y chai c ht chn khng v

np CO2 cn bng p sut. Sau tin hnh chit bia ng p vo trong chai v c

a qua my ng np ngay lc .

2.9.2. Thanh trng v dn nhn

Thanh trng nhm tiu dit ton b t bo vi sinh vt (k c nm men trong

bia) gip n nh cht lng sn phm, ko di thi gian bo qun v thun tin cho ngi

s dng. Bia tiu chun c dn nhn nhm to mu m cho sn phm, qung b sn

phm trn th trng, cung cp thi hn s dng v thng tin v sn phm cho ngi tiu

dng.

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Chng 3

MY THIT B TRONG QU TRNH SN XUT BIA

1. Thit b nghin malt

Hnh 12. My nghin 4 trc 1 sng

a. Cu to:

1. Trc cp liu

2. Malt vo

3. i trc nghin th

4. i trc nghin li v

5. Sng rung

6. V v tm

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7. Hn hp bt sau nghin th

8. Bt mn

b. Nguyn l hot ng:

My gm 2 cp trc rulo. Cp trc th nht (3) nghin bt thnh dng tm th. Hn

hp bt nghin ny c phn loi bi sng (5), nhng ht to v v khng lt qua l sng

c vo cp rulo th hai (4) nghin li ln na.

Malt t trc cp liu xung i trc nghin (3) thnh phn hn hp sau khi nghin

ln mt gm: v 30%, tm 50%, bt mn 20%.

Phn bt mn lt qua l sng (5) i ra ngoi theo li (8). Bt v v c tch ra cp trc

th hai, sau khi nghin ln hai thnh phn bt nghin : v 20%, tm 50%, bt mn 30%

My nghin 4 trc 1 sng thng dng trong trng hp malt c nhuyn tt.

Tuy nhin hn ch ln nht ca my ny l cp trc th hai tm ln v v u c

nghin mt ch nh nhau .

2. Thit b nghin go

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Hnh 13. My nghin ba va p t do

Cu to v nguyn tc hot ng:

1. Phu nguyn liu

2. Trc phn phi nguyn liu

3. Mng trt

4. Roto

5. Sng

6. ng khng kh vo

7. ng ht ri vo

8. Ba nghin

B phn quan trng ca thit b nghin go l ba nghin. Ba c lp trn cht ba

v c gn trn cc a lp cht trn trc to thnh roto nghin. Li nghin c lp

mt phn hoc xung quanh rto nghin to thnh bung nghin. my lm vic tt cn

phi m bo vn tc va p ca ba nghin, thng thng 30- 80 m/s.

Vt liu t mng cung cp ri vo bung nghin qua ca iu chnh, trong trng thi

ri l lng s c cc ba nghin va p, cc ht s v ra v c th cn bm vo phn

nhm xung quanh v hai bn bung nghin. N s tip tc v ra, cc ht bt s lt qua

li sng v s c thu hi nh cc b phn nh vt ti, cyclon.

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3. Ni nu

Hnh 14. Thit b nu bia

a. Cu to thit b nu ng thot hi

1. cnh khuy

2. hp gim tc

3. van tho dch

4. bm dch

5. van hi

6. van ngng

7. ng phn phi hi

8. ngng hi

9. van ui khng kh

10.p k

11.ng dn dch cho

12.nhit k

13.k nhit

b. Nguyn l hot ng

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Nh my s dng ni nu nguyn liu gm ni hnh tr ng, y cn lm bng

thp inox, hai lp v. Gm ba lp, lp v ngoi lm bng inox, k n l lp bo n

trnh nhit ra ngoi v lp trong l thnh ni. Thit b c trang b mt o hi gia

nhit , ty vo th tch thit b m o hi c th c mt mnh hai mnh hoc ba mnh. N

nu c ng thot hi cao khong 3m, tit din ng c ng knh l 25cm.

Vn tc cnh khuy:

Ni go 25 vng/pht

Ni malt 25 vng/pht

Th tch thit b 4000 l

p sut hi trn ng ng trc thng thng phi c p lc khong 4-5 kg/cm2,

cn p sut hi gia hai lp v ca o hi thng phi t khong 2,5-3 kg/cm2 . H

thng truyn ng v cnh khuy ca ni ng ha c t pha di ( mc ch

chnh l trnh du m chy vo ni )

Ni nu go v malt u c cu to v nguyn l hot ng ging nhau. u tin

bm nguyn liu vo ni ri cho cnh khuy hot ng ng thi gia nhit thc hin

qu trnh thy phn. Lc ny m van hi (6) v van hi ngng (7), cho nc vo th

tch. Tip tc gia nhit ln 500C v gi trong vng 20 pht.

ng dn (12) dng dn cho t ni go qua ni malt. Van tho dch (4) chuyn

dch sang thng lc, ng tt c cc van nhit, van hi v van khng kh ngng.

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4. Thng lc

Hnh 15. Thit b lc y bng

Cu to v nguyn tc hot ng:

1. Ca

2. n

3. Cip

4. Vi phun nc ra

5. Lp bo n

6. Ca x b

7. Trc cnh khuy

8. Cnh khuy, dao co b

9. V tr dao thp khi co b

10.Cc ng thu dch ng

11.ng ng thu dch lc

12.Bm

13.Thng cha dch lc

14.ng cp dch

15.m t, trc nng, h cnh

khuy

16. thng cha b

17. thit b

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V cu to phi c hai b phn chnh l y gi to lp lc t b v h thng

li dao d co v o lp b lc. Thc cht l mt thng hnh tr c hai y : y tht v

y gi. Trn cao 10-15 cm t y, thng lc c lp mt y gi th hai . y gi

bao gm nhiu mnh kim loi c l mt sng ghp li. Hnh dng ca cc mnh ghp

thng thng l hnh r qut. Trn y gi c l h, ng knh t 200-300 mm dng

tho b malt ra ngoi.

Nguyn tc lc y l s dng s chnh lch p sut pha trn v pha di mng

lc , dch ng s t chy qua lp lc thot ra ngoi. Khi bm dch cho vo thng

lc , phn b s lng xung y gi, to thnh mng lc. Li dao co c th t quay

xung quanh mnh n mt gc xc nh . C h thng ny c th nng ln h xung nhxylanh thy lc v c th quay c nh hp s t di gm

5. Thit b un si dch ng vi hoa houblon

Hnh 16. Cu to ni un hoa

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Hnh 17: Thng Lng WHIRL POOL

a. Cu to:

1- ng thot hi

2- np trn

3- loi b nc ngng

4- CIP

5- n

6- Ca quan st ra vo

7- ng thy

8- bo n

9- y nghin 1%

10-vi phun v sinh y

11-ng dch vo

12-ng dch ra

b. Nguyn tc lm vic:

Huyn ph (dch nha) c bm vo thng theo phng tip tin vo ca s (7) ti

cao thng. Khi cch thng khong 0.4-0.5m ng ng t ngt tht li, vn tc

dng chy tng mnh, dng chy vn tc ln v lin tc to nn chuyn ng xoy ca

khi dch trong thng wirl pool cc ht l lng, b hoa chu tc dng ng thi ca lc ly

tm, lc ma st gia cht lng vi y v thnh bnh, chuyn ng xoy men theo thnh

y thng, kt qu s lm chng lng t vo tm y thng. Sau khong 90 pht phn ly

trong iu kin cng bc hi cao, nhit khi dch s t khong 100oC gim cnkhong 900C, thng qua ng ng t cao hn y s (2) v (3) ta thu c dch trong

gi l dch ng un hoa (boiled wort), cn lng c tho ra ngoi qua ca s (1).

Sau khi lng xong, tin hnh bm.

7. My lc bia

Sau khi tng tr Bia t n trong nht nh, tuy vy vn cn nhiu nm men

di dng cc t bo phn tn, cc ht keo protein, cc cht ca hoa houblon, cc ht rnc hc... Do tng bn v tng gi tr cm quan th Bia phi c lm trong. C

hai cch lm trong Bia l lc hoc ly tm. y cng ty s dng phng php lc, c

th lc a hoc lc bng my lc khung bn. My lc a ch s dng khi cn lc mt lc

nhiu m, nn thng thng th lc bng my lc khung bn vi bt tr lc l Diatomit

(cng sut lc l 5000-6000 lt/h).

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8. Lm lnh nhanh

Hnh 18. Thit b lm lnh nhanh

Nh my bia Vinaken s dng thit b lm lnh nhanh alphalaval (hnh 4.9), vi mi

cht ti lnh l glycol. Dch ng c lm lnh cng nhanh cng tt theo nguyn tci lu gia dch ng v mi cht ti lnh qua cc tm tn nhit. Nhit dch ng

sau khi ra khi h thng lm lnh khong 10 12 oC.

Ngoi ra sau khi houblon ha, lng oxy trong dch ng b tht thot nn phi b

sung lng oxy khong t 6 8 mg O2/lt dch ng. Bng cch sc khng kh v trng

vo dch ng nhm m bo cho s sinh trng v pht trin ca nm men. Sau

bm sang tank ln men, thi gian bm dch ng sang tank ln men khong 50 55

pht.

9. H thng ng chai trong nh my

Mt quy trnh dy truyn ng chai khp kn c th c m t nh sau: T khu

cp chai, cc chai c a vo h thng bng ti, trc tin chai c cho i qua h

thng ra. Chai dng trong h thng ng chai thng l chai thnh phm, nn thng ti

khu ny ch qua sc ra lm sch bi. Sau khi c ra sch, cc chai c bng

chuyn a n h thng rt liu, ti v tr rt, chai s c dng chnh xc nh mt cm

bin, m bo chnh xc hn na, c th b tr cc c cu c kh kp gi chai. H

thng van rt, c cu rt c h xung sao cho vi rt ngp su trong ming chai. S d

cn thit k nh vy v p sut trong b cha c gi rt ln v khng i, m bo tc

rt cao v thi gian mi ln rt l nh nhau, vic nhng vi rt vo trong chai trnh

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Kin ngh

Sau thi gian rn ngh, tm hiu ti nh my chng em c mt s kin ngh nh sau :

Nh my nn trang b bo h an ton lao ng cho cng nhn hn na v trang b thm h

thng lm mt trong khu vc sn xut. Cng ty cn quan tm nhiu n ch u i cho

cng nhn.

Nh my cn ch trng hn na vic kim tra cht lng u vo, nht l malt v go;

nh k bo tr my mc trnh xy ra tnh trng h hng khi ch bin. c bit cng ty

cn m rng thm th trng tiu th ni a.

TI LIU THAM KHO

1. Bi i, 2003. Cng ngh ln men ng dng trong cng ngh thc phm. Nh xut

bn i hc Quc Gia Thnh Ph H Ch Minh.

2. Hong nh Ha, 2002. Cng ngh sn xut malt v bia. Nh xt bn Khoa Hc

v K Thut H Ni.

3. Lm Thanh Hin, 2006.Bi ging cng ngh nc gii kht ln men. Trng i

Hc Nng Lm Thnh Ph H Ch Minh.

4. Nguyn Th Hin, 2003. Vai tr ca nc v h thng ty ra, kh trng (CIP)

trong nh my thc phm. Nh xut bn Khoa Hc v K Thut H Ni.

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5. Nguyn Th Hin, 2005. Khoa hc - cng ngh malt v bia. Nh xut bn Khoa

Hc v K Thut H Ni.

6. Ti liu ca nh my VINAKEN.

7. http://www.nganhanh.com

8. http://vi.wikipedia.org/wiki/Bia_(%C4%91%E1%BB%93_u%E1%BB%91ng)

9. http://bigmanbeer.vn/component/banners/click/2 .html

http://www.nganhanh.com/http://vi.wikipedia.org/wiki/Bia_(%C4%91%E1%BB%93_u%E1%BB%91ng)http://bigmanbeer.vn/component/banners/click/2%20.htmlhttp://www.nganhanh.com/http://vi.wikipedia.org/wiki/Bia_(%C4%91%E1%BB%93_u%E1%BB%91ng)http://bigmanbeer.vn/component/banners/click/2%20.html