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Công nghệ lên men rượu rum PDF
Công nghệ lên men rượu rum PDF
Ma
1
Lm sch
2 Hnh 1. Cy
Cht
ma
3
p
4 Tch b
Lc
5
C c
ng
mt
Mt r
ng
Ma water
B
Nc ma hn hp
Thit b:
S h thng lc huyn ph:
Cht tr lc P t/c lp lc
T0
VL X l LC
Dung dch
t/c cn
lc
Ra b
Nc ra b B
- x l mt r ng ma ta c th dng :
acid sulfuric m c (3.5kg/tn mt r), khuy u, nhit d thng: 24h x l.
acid sulfuric m c (3.5kg/tn mt r), khuy u, 850 C,ly tm: 6h x l.
acid sulfuric m c (3.5kg/tn mt r), khuy u, 120-1250 C, pH=4, ly tm: rt
nhanh.
- B sung ngun N cng cc cht khng khun, khuy u. Ngun Nit l ur hoc amoni
sulfate.
- Trong r ng lun c mt vi sinh vt vi nng rt ln, thng gp nht l nhng vi
sinh vt gy mng v gy chua, dn ti lm gim cht lng ca r ng. V vy, trong sn
xut ta hay dng fluosilicate natri 20 /000 so vi trng lng mt r bo qun.
Gii: Nm
Ngnh: Ascomycota
Di ngnh: Taphrinomycotina
Lp: Schizosaccharomycetes
B: Schizosaccharomycetales
H: Schizosaccharomycetaceae
Ging: Schizosaccharomyces
Loi: S. pombe
Hnh 5. Schizosaccharomyces
Gii: Nm
Ngnh: Ascomycota
Di ngnh: Saccharomycotina
Lp: Saccharomycetes
B : Saccharomycetales
H: Saccharomycetaceae
Ging: Saccharomyces
Loi: S. cerevisiae
iu kin nui cy nm men ging nhit 30-320 C, thi gian ln men l 48 gi.
Kt thc qu trnh ln men khi ng gim xung 5-60 (S) v axit 1,50 . Lng nm
men ging thng c dng l 10%.
Loi nm men chm S. carlsbergensis cng thng c s dng trong sn xut rum
truyn thng. loi S. carlsbergensis c cha cc gen MEL. Cc gen ny to ra enzym
ngoi bo l a- galactosidaza (hay cn gi l melibiaza) c kh nng chuyn ho ng
melibioza. Do chng c kh nng ln men ton b lng ng raffinose.
Nm men chm thng ln men nhit t 7 150 C. Khi kt thc qu trnh ln men
chng kt lng xung y thit b, do d tch sinh khi nm men ti s dng cho
nhng m tip theo.
Gii:: Fungi
Ngnh: Ascomycota
Di ngnh: Saccharomycotina
Lp: Saccharomycetes
B : Saccharomycetales
H: Saccharomycetaceae
Ging: Saccharomyces
Loi: S. carlsbergensis
Hnh 7. Men Saccharomyces carlsbergensis
Vi khun ln men butyric cng c coi l vi sinh vt thun khit. Axit butyric c vai
tr to este butyrat etylic l mt trong nhng thnh phn to hng c trng ca Rum.
Vi khun thng c dng ln men butyric l loi granulobacter saccharobutylic. Loi
vi khun ny c hnh que, bo t c hnh bu dc. Vi khun ln men butyric thuc loi k
kh bt buc.
Mi trng nui vi khun: nng 7-80 (Saccharomet), axit 0,250 . Kt thc khi t
5-60 (Saccharomet) v axit l 10 . Nhit ln men 35-37 0C, thi gian 48 gi. Lng vi
khun ging b sung l 2-3% khi hm lng ng gim xung 5,5-6g/100ml.
Ma t r ng m a 1
2
Pha long, lc
3
Nm
Nmmenmen
Pha che dch ln men
S.cerevisiae
S.cerevisiae
4
tch xc
Le n men nm men
(at 6-7 % V )
5
Sn phm u
Vi khun
Vi khun Chng ca t pha n oa n
Chng ca t SP u
butyric
butyric pha n oa n SP cui
(granulobacter)
San pham cui
Sn phm gia
6
Nc
7
Pho i che O2
8
Lo c trong u
caramel
9
Lc trong
10
Chit rt
Sa n pha m
rum
- Sinh hoc : vi sinh vat (nam men va vi khuan ) sinh trng, dien ra qua trnh trao oi
chat cua nam men va vi khuan.
- Hoa hoc va hoa sinh:
Chuyen hoa ng thanh ethanol theo chu trnh ng phan (chu trnh EMP) :
Thu c axit pyruvic sau 10 phan ng hoa hoc va hoa sinh.
Thu c ethanol sau 2 phan ng tiep theo .
Cac san pham phu va san pham trung gian:
Aldehyde va keton
Axit hu c
Ru cao phan t
Ester
Xay ra phan ng este hoa (tao nhng san pham t axit hu c va ru). Nhieu
ester c tao thanh nhat la axetat etyl (CH 3 COOC 2H5 ) .
- Hoa ly:
Trong qua trnh len men co sinh kh CO 2 , hoa tan vao pha long khien pH thay oi,
lam protein b bien tnh ong tu.
- Vat ly : Nhiet o len men tang do sinh kh trong qua trnh len men.
Cac yeu to anh hng en qua trnh :
- Len men nhiet o : 25 - 27o C.
- Thi gian len men : 4 - 5 ngay .
- Vi sinh vat dung e len men :
Nam men S.cerevisiae ket hp vi vi khuan butyric-granulobacter cung
phat trien cong sinh trong dch len men. Trong rum thanh pham thng co hng
thm rat manh, phong phu va rat ac trng.
Nam men chm S.carlsbergensis ket hp vi vi khuan butyric e len men rum,
cho ra nhng loai rum co hng thm em du, hai hoa va sau lang hn.
- ieu kien k kh : nam men chuyen CO 2 thanh con va nc.
- Khi ket thuc len men thng phai co t 6_7%V etanol trong dch a len men.
- Khi a ket thuc len men, ta can phan tach het xac nam men ra roi mi a i chng
cat
Thiet b va cac yeu t thong so cong nghe :
S dng thit b thng ln men c cnh khuy . Trn np bnh c ng ng cp
lng ging,c ca knh quan st. Thn thit b c gn b phn d nhit , pH ni
vi my tnh.
* c im my:
My dng chng ct ruu v c c chn khng cc nguyn liu di dng dch th dng
trong ng dc v cng nghip thc phm.
* Thng s k thut:
- Cm quan :
+ Thay i v mu sc, mi v, trong , bn keo
- +lam hng thm ca rum du hn.
Cac yeu to anh hng en qua trnh :
_ Nhiet o 20_30oC.
_ Thi gian u keo dai t 4_5 nam.
_ Cac bien ong ve hoa ly trong con rum; nhng bien ong nay xay ra rat cham, t t, va
cang lau th chat lng con rum cang tot, chn ky hn.
_Thiet b : thung go soi va loai go soi s dung.
Thiet b va cac yeu to thong so cong nghe :
- Bon go soi.
Cch lm thng g si :
- Do nhng c tnh khc nhau nn cch ng thng g si Php v M cng khc
nhau. Cch lm truyn thng ca Php v chu u l x dc g thnh cc thanh di
theo th ) thanh g cng di th cng lm lm cho ru c mm hn v gi thnh
ca thng cng s cao u , cc thanh g c kh ngoi tri hay tm kh trong
khong t 10 -36 thng, cho cht nha cht gt thot ra khi th g. Ngc li,
M, g si thng c sy kh trong l rt ngn thi gian. Chnh s khc bit ny
cng lm cho g si Php bin i nh nhng hn, gi c nhiu mi vanilla trong
khi g si M li mang n s kho khon hn.
- Sau khi cc thanh g sn sng, chng c un cong thnh cc tang thng v
vo ai. Khi thng thnh hnh, khu quan trng tip theo l nng b mt trong ca
n. Tu theo tng loi ru m thng g si s c nng mc nh, va hay k.
Thng g sau khi c nng s c thm v vanilla, v khi sy v v cay m ca gia
v.
7.Phoi che : T con rum a c u chn, ta thc hien viec phoi che cung vi nc mem,
caramel (neu can thiet ) e a ve 40_45%V ch ru. e giup cho ru mi phoi che
soc, nong, ta co the suc O2 sach vao e oxy hoa bt mot phan aldehyt.Qua trnh suc O2
trong cong nghe goi la s lao hoa oi vi rum. e yen sau phoi che va suc O 2 khoang
2_3 ngay.
Muc ch cong nghe :
- Hoan thien : giup cho ru mi phoi che soc, nong(gim xung cn 40_45%V
ethanol, sc oxy).
Cac bien oi cua nguyen lieu :
-Cm quan: Con rum c phoi che cung vi nc mem, caramel (neu can thiet ) e
a ve 40_45%V ch ru, sau sc oxy vo nn sc nng, thay i mu sc
- Hoa hoc : Sau khi suc O 2 sach vao , xay ra phan ng oxy hoa aldehyt.
Cac yeu to anh hng en qua trnh :
- e yen sau phoi che va suc O2 khoang 2_3 ngay.
Thiet b va cac thong so cong nghe :
Nhc im:
- Kh t ng ha
Ngi ta phn bit hai khi nim: cn biu kin v cn thc. Nu chng ta ly
mu sau qu trnh phi trn v em xc nh ngay cn bng dng c cn k, gi tr thu
c gi l cn biu kin. Cn nu chng ta ly mu em chng ct, sau tin hnh
nh mc dch ct n th tch ca mu ban u trc khi chng ct ri em xc nh cn
tn tht cn trong qu trnh phi trn s dng phng php sc kh s tng cao.
hn ch hin tng ny, cc nh sn xut c th lp t by ru ti phn nh ca thit b
khuy trn.
Thng thng, thi gian sc kh khuy trn khng qu 10 ph. Lu lng kh vo thit
b s thay i ty thuc vo th tch s dng ca thit b v xc nh bng phng php thc
nghim.
nhng nh my sn xut vodka vi nng sut ln, ngi ta s dng thit b hot ng
theo phng php lin tc phi trn cn vi nc.
u im:
- Khng cn thit s theo di ca cng nhn khi phi trn , d dng iu khin h
thng
- Thit b linh ng
- H thng o chnh xc
- Sn phm ng nht
Nhc i m
8.Loc trong:
Muc ch cong nghe :
_Hoan thien: Loc trong tang gia tr cam quan cua san pham.
_Bao quan : giup cho san pham rum se keo dai thi gian bao quan hn.
Cac bien oi cua nguyen lieu :
- Cm quan :
loc trong: loai bo dc nhng can, tap chat lam ru tr nen trong hn.
Cac yeu to anh hng en qua trnh :
- Nhiet o khi loc: Neu loc nhiet o cao se giam o nht dung dch, tang toc o loc
va ngc lai.
- Thiet b dung e loc.
Thiet b va cac yeu to thong so cong nghe :
Cu to
Ta c th s dng thit b vi nhiu kch thc khc nhau hoc ghp cc thit b li
thnh h thng tng hiu qu ca qu trnh lc. Di y l hnh nh ca mt s thit b
lc ct si.
1. Bung lc
2. Van vo ca nguyn liu
3. ng ng phn phi dch trc
khi lc
4. van ra
5. ng ng ra
6. ng ng phn phi dch sau
khi lc
1. Vt liu lc dy 36
2. Van tho cht lng
3. Van thy lc
4. Van
5. Van thi kh
9. Chiet rot:
Muc ch cong nghe :
- Bao quan: keo dai thi gian bao quan san pham.
- Hoan thien : quy trnh cong nghe san xuat rum e a en ngi tieu dung.
Cac yeu to anh hng en qua trnh :
- ieu kien moi trng chiet rot phai am bao an toan ve sinh, tranh lam ru rum b
nhiem vi sinh vat la.
- Bao b : Chiet rot san pham rum vao nhng bao b thuy tinh vi nhng hnh dang, dung
tch khac nhau.
Thiet b va cac thong so cong nghe :
Mt s dng my chit rt
Phng rt v trng
MY CHIT RT CHAI
III. Sn phm:
o Loi nh l rum nguyn cht, thng trong sut, dng pha cc loi cc-tai
lnh gii kht. Cc o sn xut rum nh ni ting l Cuba, Puerto Rico v nht l o
Martinique (thuc a ca Php).
C hng trm cch khc nhau pha ch cc-tai bng ru rum nh. Cng thc
cn bn: one of sour, two of sweet, three of strong, four of weak (mt chua, hai ngt, ba
m, bn lt).
Mt chua l mt lt chanh v xanh (lime), hai ngt l hai phn xi-r (syrup: nc
ng c mi v tri cy), ba m l ba phn rum, bn lt l bn phn nc lnh( bo)
o Loi nng c mu m (v c pha mu ng caramel) v c mi thm rt
bt ,thng c dn Anh v cc x lnh pha ch thnh cc thc ung nng. Rum sn
xut cc o Jamaica, Haiti, Barbados thng l rum nng.
Rum nng cng c nhiu cch pha ch, m ph bin v n gin nht l pha vi
coca-cola ( p lnh hoc b thm cc). Ngoi ra Rum nng cn c s dng tng
hng v cho cc loi bnh ngt hoc ko cao cp, p x- g, thuc ng v (pipe
tobacco).
Cc nhn thng dng dng Rum: Bacardi, Captain Morgan , Saint James, Chauvet.
Cc loi Rum
- Phng php th nht: b sung than hot tnh vo thit b cha sn hn hp cn,
nc v cc nguyn liu ph. Tin hnh khuy trn hn hp trong mt khong thi
gian nht nh, sau s dng thit b lc khung bn tch than. Do cc ht than hot
tnh c kch thc nh nn ngi ta thng s dng thm bt tr lc n bo thu
c dch lc trong sut.
-u im: Ch ph bo tr thp.
-S dng nhiu lp lc ( ct th, ct tinh, si ,than hot tnh) nn hiu qu lc cao
-D s dng v vn hnh.
Ct tinh (0.6-1.2mm)
Ct tinh( 1.2-2.4mm)
Ct th (2.4-4.8mm)
Si
Trong qu trnh ru trong thng g si, dng dng in cao tn gip qu trnh
trch ly cc cht t thng nhanh hn, rt ngn thi gian .
To ging nm me n mi:
Bng vic s dng nhng k thut hin i trong cng ngh sinh hc, tuyn chn
c chng nm men bia chm Saccharomyces carlsbergensis X25 vi nhng c im u
vit nh sau:
+ C tc pht trin nhanh v mnh, kh nng ln men > 74%, c th s dng rng r i
trong nhiu qui trnh cng ngh sn xut khc nhau .
+ C thun khit cao, kh nng b nhim tp thp, t b thoi ho, n nh trong qu trnh
sn xut; Qui trnh cng ngh nhn ging v s dng chng Saccharomyces carlsbergensis
X25 ti cc nh my n gin nn c th trin khai rng ri.
1. Bi i
Cng ngh ln men ng dng trong cng ngh thc phm
NXB i hc Quc gia TP.HCM,2003
2. L Th Bch Tuyt v cng s
Cc qu trnh cng ngh c bn trong sn sut thc phm
Nh xut bn gio dc _1994
3.Hong nh Hoa
Cng ngh sn xut malt v bia
Nh xut bn khoa hc v k thut_1997
4.L Vn Vit Mn
Bi ging Cng ngh ln men thc phm v Cng ngh ch bin thc phm.
5. Feffo P.J.
Food processing technology : principles and practice
2nd edition,CRC Press,Boca Raton,2000,575p
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