Chng VII: CC QU TRNH LN MENLN MEN ETHANOL & NG DNG

I. M U

I.1. nh ngha

Ln men ethanol l s chuyn ng thnh ru ethanol trong iu kin ym kh nh VSV.

C s sinh ha ca qu trnh ln men ru?

Hiu ng Pasteur: l s c ch qu trnh ln men ethanol khi c mt ca O2.

I.2. Vi sinh vtNm menSacchromyces cerevisiae, Sac. uvarum (Sac. carlsbergensis). Schizosaccharomyces pombe: hnh que, sinh sn bng phn ct.Kluyveromyces: sinh sn bng bo t ti 1-60 bo t / ti.Vi khunSarcira ventriculi: con ng to thnh ethanol theo kiu nm men.Zygomonas mobilis: glucose c phn gii theo con ng KDPG.Mt s vi khun ng rut v ClostridiumLeuconostoc mesenteroides

Sacchromyces cerevisiaeHnh thiSinh snNgun c chtCacbon: Dng ng: glucose, fructose, maltose, saccharose, raffinoseKhng dng: galactose, xylose, arabinose, lactose, cellobiose, dextrin, tinh btNitV c: NH4+ (dng phosphate, sunphate), khng dng nitrate, nitrite.Hu c: acid amin, peptideKhong v cc yu t sinh trngSinh trng: Topt 28-30oC, pHopt 4-5,5Trao i cht & nng lng:H hp hiu kh: c cht ng EMP, chu trnh Krebs, chui h hp H2O, CO2, ATPLn men: c cht ng EMP ethanol, CO2, ATP.

I.3. ng dngSn xut ethanolSn xut thc ung ln men: bia, ru vang, nc qu ln men (khng chung ct), cognac, rhum, whisky (c chng ct)Ch bin cc sn phm truyn thng: cm ru, bnh m

II. SN XUT ETHANOL

Quy trnh cng ngh

Nguyn tc: Nguyn liu c cha ng ln men c,Nguyn liu cha glucid c th chuyn ho thnh ng ln men c sn xut cn etylic.3 nhm nguyn liu:Nguyn liu cha ng: r ng t ma hoc c ci ng, nc ma, tri cy chnNguyn liu cha tinh bt: go, ng, la m, i mch, khoai cNguyn liu cha nhiu cellulose: rm r, g vn, mn ca

R ng: l ph phm ca CNSX ng.50-60% cht kh, tch tp chtDit khun: gia nhit hoc dng natri fluosilicateHiu chnh pHB sung dung dch: nit (m), cc yu t sinh trng khongPha long ti nng ln men: 14-16% cht kh.Tinh bt: Tinh bt + nc huyn ph (tinh bt khng tan / nc).H ha: tinh bt + nc + to tinh bt ht nc (nh nhm OH-) hydrate ha. ng ha: tinh bt thy phn dextrin ng.Amilase / maltAmilase / nm mc (Asp.oryzae, Rhizopus), vi khun (Bacillus subtilis)Termamyl (Bacillus licheniformic 93oC), Fungamyl (Asp.oryzae)Hiu chnh pH;Hiu chnh nng c cht cho ln men.

Nhn ging nm men:Gia tng s lng (sinh khi) v cht lng (trng thi sinh l ti u ca t bo).n nh c tnh ca t boLam quen voi moi truong len men thuc teYu cu ca dch ging:100-120.106 t bo/ml10-11% ny chiT bo cht < 5%Nguyn tc: Tng dn v th tch (5-10 ln).iu kin: 25-28oC, thi gian 12-24 gi. Nm men cui pha sinh trng u pha n nh.Thay th dn dch nha - bng mi trng ln men.Thay th dn iu kin & thit b nhn ging - bng iu kin & thit b ln men.

Ln men:Mc ch: thu nhiu ru Cc yu t nh hng:Nhit : Topt 28-32oCpH: pHopt 4,5-5,0Nng dch ln men: nng cht kh 16-18%, khong 13-15% ng.Sc kh: O2 o giai doan dau cua qua trinh len men

Nng ru to thnh: 12-14%Ch tiu nh gi cht lng: thi gian ln men, hiu sut sinh tng hp ethanol, ng st.

Dch sau ln men (dm chn) 8-10% ethanol, nc, ester, aldehyde, ru cao phn t, ng st tch ru khi dm chn.Chng ct: tch ru v tp cht d bay khi dm chn cn th (82-87% th tch).Tinh ch: tch tp cht khi cn th nng cao nng cn (94-96% th tch).

Chng ct: l qu trnh tch nhng thnh phn ring bit trong mt hn hp cht lng c to si khc nhau (to bay hi khc nhau). p sut thng, to si ca ru 78oC, nc 100oC Khi chng ct ru s bc hi trc tch ru ra khi nc.Cn th: ru etylic, cc tp cht d bay hi (ester, aldehyde, acid, ru cao phn t).Tinh ch (chng ct phn on): l tch tp cht d bay hi ra khi ru, da vo to bay hi khc nhau ca cc cu t c trong cn th.3 loi tp cht:u: to si < to si ru, gm nhng cht d bay hi hn ru (ester, aldehyde).Cui: to si > to si ru, tn ti di y thp (du fusel).Gia: kh tch ra khi ru (isobutyrate, isovalerianate etyl).

Hiu sut:C6H12O6 2C2H5OH + 2CO2180 2.46100 H? H = 51%Theo l thuyt: H ~ 50%Thc t: thp hn v:C sn phm ph ln vo mi trng.C mt phn cn b bay hi trong qu trnh phn ng.Lun c mt lng ng st v cn sinh ra c ch s hot ng ca nm men.

Phng php sn xut ru in hnhAmylo:Dng nm mc Amylomyces rouxii (Mucor rouxii) va c tc dng ng ha va ru ha.Nm mc cy trc tip vo MT tinh bt mc pht trin, thy phn tinh bt thnh ng. Sau 1 ngy, cho nm men vo, xy ra ng thi 2 QT ng ha, ru ha.Sau 3 ngy mc cht, v ru cao.Ln men ru 5-7 ngy dng.Thu phn & ln men trong cng mt thit b.

Mycomalt:Dng nm mc Aspergillus oryzae.Nui ring nm mc trn MT cm a vo MT c tinh bt, thy phn, t 4-6h.Cho nm men vo ln men tip tc trong 48h kt thc. Thu phn v ln men 2 thit b ring.

III. CNG NGH SN XUT MT S LOI RU C SN VIT NAM & TH GII

III.1. CNSX ru np thanRu np than c 2 loi:Ru np than dng c, Ru np than dng trong, sau khi hm cn lc thu dch lc em tng tr, to hng.

Go np than: trng nhiu vng Nam B Ru np than ch c sn xut vng Nam B.Bnh men thuc Bc: l mt loi men c sn xut th cng, t cc NL sau: bt go, men ging, cc v thuc Bc. Bnh men cha ging VSV: VK (VK lactic, VK acetic), nm mc (Aspergillus, Mucor, Rhizopus, Penicillium), nm men (Sacharomyces, Endomycopsis).Cc QT VSV:Thi gian u ca QTLM, cc VK thng lm chua MT gim pH thch hp cho nm mc, nm men hot ng.Nm mc ch pht trin mnh trong GD chuyn tinh bt thnh ng.Thc cht s pht trin ca VSV trong khi LM l ng thi, nhng khng cng mt mc . N khng c s phn chia r rng nh trn.

Gii thch QTCN:X l: NL c ngm vo nc sch tch cc cht bn bm vo NL, ngoi ra cn nhm mc ch lm mm go, lm trng n d nu chn sau ny.Phi trn: rc men thuc Bc (28-30g men/kg NL) trn u cho vo h c ming nh, khng y np trong t 4h (nhm cung cp oxy cho QT tng sinh khi VSV) y np, tin hnh QTLM.Ln men: t thng, 3 QT sy ra: tng SK, ng ha, ru ha.Hm cn: sau khi LM HL cn t 7-10%, vi HL cn ny s rt kh BQ, cht lng ru khng cao thm cn, tng HL cn trong SP, tng kh nng BQ tng tr t nht 6 thng n nh ru v to hng. Mu ru tng t nh mu ca NL, mi c trng, HL cn thp.

III.2. CNSX ru lng VnRu Lng Vn l loi ru c SX mt vng qu H Bc, rt ni ting min Bc. Ru ny c SX t loi go np c bit ca vng ny.Khi chng ct thu 2 t ru:t u: thu c ru c nng 45-65%t sau: thu c ru c nng 25-30%Ru sau chng ct trong sut. Cng ngh ny ging vi cng ngh SX ru cao cc nc phng Ty (Whisky, Voska)

III.3. CNSX ru cn

Ru cn mang bn sc dn tc ht sc c o ca ngi min ni (dn tc KHo).Men: dng cc loi l rng cha nhiu tinh du hp dn VSV, cy ng (dng bt), cy me-c-zt (nu ly nc).Khng qua chng ct, khng qua hm cn, khi ung khng dng b ch s dng dch LM.Nng ru c trong ru cn tng ng hoc hn bia khng nhiu.

III.4. Brem Bali - Indonesia

III.4. Brem Bali - Indonesia

III.5. Lambanog - Philippine

III.6. Mirin Nht

III.7. Sake Nht

QUY TRNH SN XUT KOJI

Go nh bng: loi phn cm bn ngoi (gim lng protein, acid amin, acid bo) nhng thnh phn ny thng lm gim cht lng ru.

III.8. Shochu Nht

Ru cn l thc ung c o mang m bn sc ca ngi dn tc min ni.Ln men theo phng php c truyn khng qua chng ct, khng qua hm cn v khng s dng b ru, ch s dng dch ln men.Ru c mi thm du c trng, v ngt, khng cay, khng ng. Trong sn xut ru cn, ngi ta dng vi sinh t nhin t bnh men l. Nguyn liu lm bnh men: go v cc loi cy l c trng mi dn tc nh cy ng v cy me k zt (dn tc KHo) hay cy B hinh ho", "khi mc ci", c ring, l tru khng, qu t (dn tc Thi); v, l cy Blakda (dn tc Banna) Cc loi l cy ny c tnh khng khun, cha tinh du tao hng v cho ru.S hin din ca vi sinh vt trong bnh men l do nhim t khng kh hay c sn trn cc loi l cy. T bnh men ca ngi dn tc KHo, phn lp c: hai chng nm mc thuc chi Mucor v Rhizopus v hai chng nm men (cha nh danh), mt trong hai chng ny va c kh nng ng ha, va c kh nng ru ha.Vi ngun vi sinh t t nhin nh trn nn thnh phn vi sinh vt trong bnh men hon ton khng n nh, nh hng cht lng ca ru c to thnh. Ch lm ru ra sch, trng nc si, phi kh.Go, bp mi gi, nu va chn, ngui v trn thm vi tru.Trn bnh men l vo hn hp cm - tru cn m theo t l 3 bnh men/5kg nguyn liu bc l chui sch hoc cho vo gi (di y gi phi lt sn tru), mt m gia tng sinh khi ca vi sinh vt trong men. La l tru ln lt bn trong y ch, cm men ln n cch ming ch khong 10 phn th mt lp tru dy.Nhi tro vi nc bt ming ch ru.Sau khong 1 thng ru dng c, c mi thm nh, v ngt m, mi thm. ru c s hi ha gia cc thnh phn acid hu c, cn, ng v hng thm. Nng cn trong ru cn tng ng hay cao hn 1-2% so vi cn ca bia.Ngy nay, men l khng d tm, cht lng ru khng n nh, do ngi dn bn x s dng bnh men Trung Quc hay bnh men sn xut trong nc.*V c bn c 5 loi sake:-Junmai-shu ch dng go v khng thm ru chng ct-Honjozo-shu c thm mt t ru chng ct-Ginjo-shu go c cn, c hay khng c thm ru-Daiginjo-shu go c cn nh, c hay khng c thm ru-Nama-zake sake khng hp Pasteur v c bn khc vi 4 cch trn.Ngoi ra, cn c cc loi sake khc: Nigori-zake,Yamahai-shikomi v Kimoto*