http://catalog.gusmerenterprises.

com/Asset/Cost%20Effective%20Cereal%20
Cooking%20-%20Brewing.pdf
http://wine.appstate.edu/sites/wine.appstate.edu/files/Enzyme%20Use%20in%20Beverage
%20Production.pdf

http://www.zbook.vn/ebook/khao-sat-anh-huong-cua-viec-su-dung-che-pham-
enzyme-amylase-den-toc-do-thuy-phan-tinh-bot-trong-qua-trinh-len-men-
ruou-29163/
http://khotailieu.com/luan-van-do-an-bao-cao/tong-hop/bao-cao-enzyme-
amylase-cac-ung-dung.html
http://s1.luanvan.co/qYjQuXJz1boKCeiU9qAb3in9SJBEGxos/swf/2013/01/26/
cong_nghe_san_xuat_bia_tai_cong_ty_bia_hoang_sam.nNuyRP30h6.swf


PHN 3: NG DNG CH PHM ENZYME AMYLASE TRONG SN
XUT BIA










1. Tng quan ti liu:

1.1 Tm hiu chung v ln men bia:

1.1.1 nh ngha: ln men bia l qu trnh chuyn ha dch ng hoa
Houblon ha thnh bia di tc ng ca nm men thng qua hot ng
sng ca chng. y l giai on quan trng quyt nh cho cht lng bia
v hiu sut sn xut.
1.1.2 C s khoa hc: nh tc ng ca cc enzyme trong nm men chuyn
cc cht c trong dch ln men thnh ru, CO2 cng vi nhng sn phm
khc gp phn to mi v c trng cho bia.
1.1.3 C s khoa hc: ln men dch ng Houblon ha to thnh ru
etylic, kh CO2 v cc sn phm ph. Ngoai gluxid b tc ng mnh, cc
thnh phn khc ca dch ng cng chu nhng thay i ln. Mt phn b
nm men ng ha, bin i thnh nhng hp cht khc nhau, cn mt s
khc th chuyn i thnh trng thi khng ha tan v b tch ra ngoi di
dng kt lng. Tt c nhng iu dn n s thay i ln v lng v
bin i su sc v cht trong cc cu t hp thnh cht ha tan ca dch
ng.
1.1.4 Sinh tng hp cc sn phm ca qu trnh ln men bia:
a. Cc sn phm chnh (bc 1): ru etylic + CO
2
(gm 11 giai on ):
- Glucose c phosphoryl ha C
6
cho sn phm glucose-6-P, ngun
phosphate l ATP
- Chuyn ha glucose-6-P thnh fructose-6-P
- Phosphoryl ha glucose-6-P thnh 1,6biphosphate
- Phn ct fructose 1,6biphosphate
- Chuyn ha ni phn t triose phosphate
- Oxy ha 3-Pglyceraldehyde thnh 1,3 biphosphoglycerate
- Gc phosphate cao nng ca 1,3 biphosphoglycerate chuyn cho ADP to
ATP v 3P glycerate
- 2P glycerate b loi nc to thnh phosphoenolpyruvate
- Chuyn nhm phosphate t phosphoenolpyruvate n ADP
- Chuyn ha pyruvate thnh ru etylic
b. Sinh tng hp cc sn phm ph (bc 2): c vai tr quan trng hnh thnh
mi v bia, vai tr ny c th tch cc hoc tiu cc.
- Glyceryl: c t rt qu ca bia. V n lm mm v, tng snh cho bia
nn tng m cho sn phm
- Ru bc cao(s nguyn t cacbon 3) u to cho bia c hng v ring
nhng nhn chung khng phi l c trng cu bia. Nu hm lng cao
th chng to cho khu gic nhng cm gic kh chu. Do gy nh
hng tiu cc.
- Axit hu c l nhng sn phm ph thng trc trong qu trnh ln men
ru, ch yu l lactic, fomic, citric
- Este l sn phm khng thng trc ch yu l etyl acetate v mt s este
khc. N c vai tr quan trng trong vic hng thnh mi thm ca bia.
- Aldehyde l sn phm bc 2 thng trc. mc va phi tng thm
hng v bia, nu qu cao th tr thnh tiu cc.
- Acetol, diacetyl, 2,3- butaldiol: thu nhn ch yu giai oani ln men chnh,
l sn phm bc 2 thng trc ca cc qu trnh ln men ym kh v hiu
kh. Nguy him nht l diacetyl khng m n vng nht c mi hi cc
mnh v v ng gt kh chu, tc ng rt mnh n h thn kinh con
ngi.
- Hydrosunfua v mercaptan: hp cht c bit c ho i vi mi v ca
bia.
1.1.5 Cc bin i sinh ha trong qu trnh ln men:
- Bin i sinh l: th hin bng s sinh sn ca nm men v n ch xy a
trong thi k u ca qu trnh ln men chnh
- Bin i sinh ha: l qu trnh c bn trong ln men hnh thnh nn cc
sn phm chnh v ph ca bia
- Bin i ha l:
+ C s thay i ln v chua do s to thnh CO
2
v cc axit hu c, kh
nng m c gia tng
+ Th oxy ha kh b bin i ng k do hm lng oxy gim dn v to
thnh cht kh. Cng mu gim do polyphenol d b oxy ha kh v sau
b kt lng
+ S to bt: CO
2
sinh ra s c ha tan vo bia. Khi lng CO
2
nhiu v
c thot ra ngoi di dng bong bng nh li ti. T hnh thnh lp
cng b mt m nh CO
2
khng thot ra ngoi m lin kt vi nhau to
thnh bt
+ S kt mng ca t bo nm men: xy ra trong sut qu trnh ln men
chnh. Khi kt ta cc t bo nm men s ko theo lm bia trong hn.

1.2 Nguyn liu trong sn xut bia:
- Nc: L mt trong nhng nguyn liu chnh, chim 80-90% trng lng
bia thnh phm. Thnh phn ha hc ca nc nh hng rt ln n hng
v v cht lng ca bia thnh phm. V vy nc s dng cho qu trnh nu
bia phi c x l bng h thng lc chuyn dng m bo p ng c
nhng yu cu k thut kht khe to ra nhng sn phm bia cht lng
nht.
- i mch: L nguyn liu c tnh cht truyn thng sn xut bia (c th
thay th mt phn nguyn liu 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 v protein nhng i mch c hm lng
cao hn so vi cc loi ng cc khc v quan trng nht l t l
glucid/protein cn i thch hp cho vic sn xut bia .
Thnh phn i mch (%) Malt (%)
Tinh bt 6335 5860
ng Saccharose 12 35
ng kh 0,10,2 34
Nhng ng khc 1 2
Cht dng gom 11,5 24
Hemicellulose 810 68
Cellulose 45 5
Lipide 23 23
Protein th (N*6,25) 811 811
Dng ha tan tinh th mui albumin, globulin 0,5 2
Hordein protein (prolamin) 3 -
Glutelin- protein 34 2
Acid amin pectin 34 34
Acid nucleic 0,5 12
Tro 0,20,3 0,20,3
Nhng cht cn li 2
56
2,2
67
Bng: thnh phn ha hc ca i mch



- Houblon: 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 thc vt ny ch thch hp vi kh hu n i nn
c trng nhiu c, Tip, Lin Bang Nga, Php, M, Trung Quc,
Hoa houblon c hoa c v hoa ci ring bit cho tng cy, trong sn xut
bia ch s dng hoa ci cha th phn. Hoa c khng c s dng v n
rt nh, cha t lng phn hoa (lupulin), cht ng cng rt km. Hoa
houblon l nguyn liu c bn ng th 2 (sau i mch) ca 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.



Thnh phn T l(%) Thnh phn T l(%)
Nc 1013 Acid amin 0,1
Tng cht ng 1521 Protein 1521
Tinh du thm 0,51 Cht bo 3
Tanin 2,56 Tro 8
ng kh 2 Cellulose, lignin
v nhng cht
cn li
40
Pectin 2

Bng: thnh phn ha hc hoa Hoblon

Men bia: t lu, trong ngnh sn xut bia, cc ging nm men c
chia thnh 2 nhm:
- Nhm nm men ni vi cc c tnh :
+ Nhit ln men: 1025oC
+ 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.
+ Kh nng ln men ng tam (rafinase) km (ch t 33%).
- Nhm nm men chm vi cc c tnh:
+ Nhit ln men:010oC
+ Qu trnh xy ra trong lng mi trng nn kh nng ln men tt.
+ C kh nng ln men hon ton (v c th ln men ng rafinosse 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 chng t trong hn hn men ni.
Hin ti nha my bia si gn s dng nm men chm Saccharomyces
carlsbergensis c Hasen phn lp nm 1833 vi y cc c tnh ca
chng nm men chim v nhiu u im vt tri.

+ Ln men mnh trong lng mi trng; khi ht ngun cacbon trong mi
trng, c xu hng kt chm, chui v lng nhanh xung y thng ln
men, lm trong bia nhanh.
+ 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 <10%.
+ Hin nay oc s dng kh ph bin cc nh my bia trn th gii.
Sinh sn tt 8-25oC. nhit thp (28oC) chng sinh sn chm, nhng
vn ln men mnh v kh nng to bo t ca nm men ny yu. Trong mi
trng c y vitamin (c bit l vitamin B6) chng s pht trin tt
nhng nh hng ca tng loi vitamin ln nm men l khng ging nhau.
Kh nng kt lng ca nm men ph thuc vo nhiu yu t: cu to thnh t
bo nm men, hm lng nit ha tan trong mi trng, nhit , tr s din
tch in ca t bo v PH ca mi trng (thng 8,04,0)
- Ph gia: Trong cng ngh sn xut bia, ngoi nhng nguyn liu khng
th thiu c nh malt, houblon, men, ngi ta cn dng n mt s
nguyn liu hay ha cht ph. Ty theo yu cu k thut, cng ngh, m
nhng nguyn ph liu hoc cc ha cht ny c s dng vi hm lng
khc nhau, gi chung nhng dng ny l ph gia v chia thnh hai nhm
chnh:
Nhm ph giai trc tip: Gm tt c nhng nguyn liu v ha cht c
mt trong thnh phn 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, . . . .
+ 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.
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: PVPP, kizelgua, . . .
+ Cc ha cht v sinh thit b, v sinh phn xng nh: H2SO4,
KmnO4, NaOH . . .
+ Cc cht c dng nh tc nhn lm lnh NH3, glycol, nc mui
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. 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. Khi s dng th
liu cht lng ca th liu s nh hng trc tip dn cht lng bia (mu
sc, mi v). V vy phi quan tm n thnh phn ha hc ca th liu.




1.3Ngun Enzyme thng dng trong sn xut bia:






Qu trnh ln men:
+
+
Lc:
+
+
Kim sot s suy gim:
+
+
Malt v th liu:
+
+
+
+
Ha lng ph tr:
+

Cc nhm enzyme trong i mch bn cht ca enzym l protein. Chng tham gia
xc tc nhng phn ng ha-sinh trong ht i mch. T bin nhng ht i
mch thnh ht malt. 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 cng hot 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 thu phn 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 (nh tinh bt). Sitaza thy phn cc
glucide c mch polyme tng i phc tp hn (nh hemicellulose). Tc dng ca
enzyme ny l ph v mng ngn gia ht go v v tru khi ht bt u ny mm,
nh vy cc enzyme khc mi d dng xm nhp vo bn 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
chuyn thnh Polypeptit v peptit (t=50oC, pH=5)
Peptitdase chuyn polypeptit v peptit thnh axit amin gm polypeptitdase
v dipeptitdase) ( to< 50oC; pH=7,5)


1.4 ng dng ca enzyme trong sn xut bia:


S dng cc enzym ngoi sinh l hm nay quy trnh chun trong nhiu nh
my bia bi v cc enzyme ngoi sinh cung cp:
Nhiu chit xut t nguyn liu

Cc qu trnh nhanh hn

D dng hn, n gin hn, v ph hp nhiu quy trnh

Linh hot hn trong vic la chn nguyn liu

Linh hot hn trong vic la chn cc quy trnh

Ci thin cht lng ca sn phm cui cng
+ Nng cao cht lng dch ng ha
+ Nng cao kh nng ln men bia
+ Nng cao cht lng v n nh bia
+ Tng hng v
+ Gim gi thnh sn phm







2. ng dng ch phm Enzyme Amylase t chng nm mc Aspergillus
Oryzae trong ln men bia.
























2.1 S quy trnh cng ngh sn xut bia:






Malt
Nu bia












































Nu hoa
Lng trong
Dch
Lm lnh nhanh
Ln men chnh
Ln men ph
Lc trong bia
Bo ha
CO2
Nhn ging
Nm
men
X l li
X l
Hoa
Houblon
Men ging
CO2 tinh
khit
ng
Thc n
gia sc
Men
Thu hi
CO2
Cn
Nghin
Enzyme
Amylase
S nghin malt


2.2 Thuyt minh quy trnh:

2.2.1 Nu bia: tinh bt di tc dng ca Enzyme Amylase trong malt ( hot
lc diastase). y chnh l giai on cn b sung ch phm Enzyme.
Cc giai on trong qu trnh nu bia:
- Malt: nc trn theo t l 1:4 ri a nhit ln 38-40
0
C trong 30 pht.
iu chnh pH v 5,5 bng H2SO4. Khi cc enzyme hemicellulose,
glucanase, protease c hot ha thy phn glucan hoc protein phc
tp bao quanh ht tinh bt to iu kin cho enzyme Amylase thy phn
tinh bt.
- Nng nhit ln 52
0
C gi trong 30 pht: qu trnh enzyme protease
thy phn protein thnh amino acid v peptide to ngun dinh dng cho
nm men. Thnh phn ny chim 5-7% cht ha tan ca dch ng.
Ngoi ra thnh phn ny cn gip bia c hng v m , c kh nng
gi bt.
- Nng nhit ln 65
0
C gi trong 30p enzyme Amylase thy phn tinh
bt thnh cc ng c kh nng ln men.
- Nng nhit ln 72
0
C gi trong 20p enzyme Amylase hot ng.
- Nng nhit ln 78
0
C ri lc.

iu kin hot ng ca cc enzyme trong malt:

Tn Enzyme Nhit ti u
0
C pH ti u
-amylase 70-75 5,6-5,8
- amylase 60-65 4,8-5,2
protease 50-60 5,2-5,6









- ng ha kt thc khi phn ng iod v tinh bt cho thy mu iod
khng b thay i.

2.2.2 Lc ra b:
- Ra b bng nc nng 76
0
C trong 3 ln.
- Bo m lng nc trong dch ng.
- Ra n khi nng cht ha tan trong nc ra b cn 0,3-0,5% th
ngng.
2.2.3 Nu hoa:
- Mc ch:
+ Bt hot enzyme trong malt
+Thanh trng dch ng
+Trch ly hoa bia
+ ng t protein trong dch ng
+ Hnh thnh hng v v mu
+Hnh thnh cc cht chng oxy ha kh trong giai on tip theo
+ Gim pH dch ng
- Tin hnh:
+ Nng nhit ln 76-78
0
C gi trong 10p ng ha nt phn tinh
bt cn li
+ un si dch ng 10p th cho hoa bia vo to v ng
+ Trc khi kt thc 10p cho hoa bia vo to mi hng
2.2.4 Lm lnh nhanh: a nhanh chng dch ng sau khi nu hoa v
nhit ln men

2.2.5 Nhn ging nm men:
Cn b sung Zn v N. Mi trng ging khi ng cng ging mi
trng ln men chnh cng tt. Sc kh hoc lc ng vai tr quan trng.












ng thch nghing ra
bng mi trng v trng
10ml YEPG 24h, 20
0
C










(Mi trng YEPG: yeast extract 5g/l, pepton 10g/l, glucose 20g/l)

2.2.6 Cy ging: t l cy ging ti u l 6-10.10
6
t bo/ml men ni, 10-
114.10
6
t bo/ml men chm. Dch ng cng m c t l cy ging phi
cng cao.
2.2.7 Ln men chnh: l giai on c trng bang tc ln men cao, c s
thay i nhanh chng thnh phn ha hc ca dch ln men, to nhiu ru
v CO
2
. Nhit ca ln men cao hn ln men ph. Sn phm ca qu trnh
l bia non.
Hin nay ln men theo m vn l phng php hin hnh:
- Pha lag: Nm men hp thu ton b oxy c trong dch ng, tng hp
enzyme cn thit, tng hp sterol. Pha lag xy ra trong vng 1 vi gi sau
khi cy ging
- Pha tng tc: t bo tng trng v phn chia. Chun b ln men, tng hp
glycogen.
- Pha ly tha: t bo sinh sn v trao i cht cc i. Chu k phn chia 90-
180 pht. Bt u ln men. S lng nm men c th tng 1000 ln trong
vng 24h, t l cy ging nh hng n mc phn chia ca t bo. Nu
cy ging t l thch hp 5-15.10
6
t bo/ml v phn chia 3 ln (s lng
t bo tng 8 ln) th thu c 80-100.10
6
t bo v 100.10
6
t bo/ml l
nng nm men cao nht trong dch ng ln men. Ln men cng xy ra
rt mnh v c hin tng tro bt.
- Pha gim tc: xy ra 12-24 h sau khi cy ging. Khi oxy ht, ch cn
qu trnh ln men sinh CO2. Bt tro mnh. Ln men cc i xy ra trong
vng 12-48h, sinh nhit v CO2
- Pha cn bng ng: cc cht dinh dng ln men cn kit, nm men khng
cn tng trng m bt u kt bng. Sterol v glycogen c tng hp v
d tr trong cc pha trc bt u c s dng. Ko di pha ny dn
n t phn nm men.



Thi gian Bin i sinh hc Bin i sinh ha Bin i vt l
Giai a hiu Nm men tng -Thyphn ng Nhit tng
2 lt YEPG 3 ngy lc
25
0
C
20 lt dch ng 3 ngy
lc 20
0
C
kh:
3h sau khi cy
trng ny chi
nh oxy cn li
trong thit b, h
hp ta nhit t
cc i, xut hin
nhiu bng kh
to. Nng
ng gim
nhanh
i thnh ng
n
- ng phn
- Tng hp
glycogen
- Tng hp acid
bo v sterol
- S dng ngun
N hu c, v c
tng trng
Giai on k kh Ln men Sinh C2H5OH v
CO2 v cc sn
phm ph, trong
este ng vai
tr to hng
p sut tng

Cc thng s cn theo di trong qu trnh ln men chnh:
- Hm lng ng
0
Br, pH
- pH u l 5,2-5,6
- pH cui ln men chnh cn 4,4-4,5 do H2CO3 sinh ra
- Nng ethanol
+ Nng ethanol 2%: nm men pht trin bnh thng
+ Nng ethanol 2-5%: nm men gim tng trng
+ Nng ethanol >5%: nm men chm dt tng trng nhng vn ln
men
+ Nng ethanol 12% nm men chm dt ln men
- Thi gian ln men 7-10 ngy ph thuc vo cn v pH
Kt thc qu trnh ln men chnh ta thu c bia non mi v cn nng,
cm quan cha t.
2.2.8 Qu trnh ln men ph: l qu trnh ch yu lm n nh bia: bo
ha CO
2
to hng v thm ngon cho bia. Tc ln men v s thay i
thnh phn ha hc khng cao nh ln men chnh. Tin hnh trong thit
b kn.
- Cc phn ng enzyme v phi enzyme din ra n n n nh cht
lng bia.
- Cc hp cht to hng quan trng hnh thnh.
- Diacetyl b phn hy xung di mc quy nh 0,2mg/l l ch tiu quyt
nh thi gian ln men ph.
- Bo ha bia bng CO2 tng v v kh nng to bt, c ch s pht
trin ca VSV c hi.
Tin hnh: sau khi tch men, h nhit xung 0-1
0
C, duy tr p sut
0,9-1,2mg/cm2, ngng thu hi CO2 khi qu trnh ln men ph din ra
trong 15 ngy. Kt thc qu trnh ln men ph nng ng cn li
khong 1,9
0
Br, tch nt phn nm men cn li. Bia sau khi ln men c
bm qua thit b lc.
3. S tham gia ca ch phm enzyme amylase trong bia:
Trong qu trnh sn xut bia:
- Worts sn xut trong iu kin sn xut bia bnh thng to ra
suy gim ln n 75%
- Phng php sn xut bia truyn thng bnh thng khng th b p
cc enzyme cn thit lm gim bt wort hn 75%
- Khong 25% chit xut carbohydrate c trong bia l khng ln men
dextrin chui ngn
- Kh khn t c mc suy gim d on c v mc tiu
nht qun do c qu nhiu cht lng nguyn liu














Do vic b sung ch phm enzyme trong sn xut bia l rt quan trng.





Ch phm enzyme c thm vo lc bt u giai on ha lng
-amylase phn ct ngu nhin tinh bt (dextrin ln) to thnh mt
hn hp ca cc chui dextrin nh (polyme glucose) Cc alpha-amylase chu nhit
rt hiu qu trong khai thc thuc h tr mch nha v tng sn lng . S gia
tng nng sut t sanh ca 0,5-2% c a v cc qu trnh ha lng c hiu qu,
cng nh cng tc phng chng khng tinh bt c bit l tinh bt retrograded, ni
hnh thnh qu mc c th dn n wort tch s mt nhiu thi gian v tc lc
bia gim. 100% hot ng 80 C, trong khi mch nha truyn thng alpha-
amylase c khong 25%. nhit cao nh cc enzym ng ha trong mch nha
b ph hy hon ton. Bng cch s dng ch phm amylase cho ha lng ph tr,
tt c cc enzyme mch nha c th c bo qun cho qu trnh nghin chnh. iu
ny lm tng kh nng diastatic ca qu trnh nghin hn hp v m bo ng
ha nhanh hn. T l cao hn ca ph tr c th c s dng cho cc chi ph b
sung tit kim v nguy c d tinh bt mang sang thnh tu ngm c loi b.
Ch phm enzyme b bt hot trong wort si v khng truyn li cho bia thc.


MC TIU:
- Dextrin ha: Enzyme amylase tc ng vo giai on ng ha : bin
i tinh bt thnh cc dextrin v mantose.
Qu trnh ny mm xy ra trong giai on nu bia . Trong qu trnh ny ,
malt sau khi c nghin s ha tan chung vi nc theo mt t l thch
hp di tc dng ca cc enzyme nhit nht nh s c ng
ha trong ni nu malt. Trong giai on ln men tip theo , cc cht
ng , dextrin c phn t thp s c chuyn ho thnh ru etylic ,
CO2v mt s sn phm ph khc to thnh bia theo yu cu k thut v
cht lng sn phm .


- Gim nht

- Khi ha lng tinh bt l khng :
+Thoi ha xy ra khi cc chui amylose kt hp vi nhau trong cun xon
c xon v i
+ Khng cung cp cho cc phn ng it mu xanh c trng
+ Enzyme khng thy phn hon ton
+ Tc lc bia gim ( nht)

Lower thuc h tr ngm nht c ngha l x l d dng hn, khng c nguy c
hnh thnh tinh bt khng / retrogradated v khng ng ha v gim chi ph
x l qua ha lng hiu qu hn v tng nng sut t sanh . Ci thin tnh linh hot
trong vic s dng nhiu loi sanh. Ti sao kim sot s suy gim l quan trng?
Mc chuyn i tinh bt c tc ng trc tip n mt s thng s sn xut bia :
+ Thng s k thut bia
+ Nng cn
+ Chit xut d
+ Calo
+ Ph v tinh bt hn nhiu
Ti u ha hot ng ca enzyme:Trong khi nhit c nh hng ln nht, cc
yu t sau y cng xc nh ln men t c:
pH - pH nht nh c th c li cho mt enzyme trong khc
Thi gian - Mt ngm lu hn s cung cp cho cc enzym thm thi gian ph
v tinh bt v dextrines
Nc / lua mch t l - mt mash dy bo v amylase beta, cho n nhiu thi
gian hn sn xut maltose. Do , ln men c tng ln
Nghin nt - lng tt hn lm cho tinh bt c th truy cp mt cch nhanh chng
hn to cho ngi amylase beta nhiu thi gian hn lm vic trn chuyn i
ca h trc khi n ngng hot ng. Kt qu l tng ln men
Lch trnh ngm chn c tc ng rt ng k. Bt trong nhit thp hn ti
u cho phin bn beta v alpha amylase cho php tinh bt c ngm nc
trc khi cc enzym amylase c kch hot. Mt ln na, iu ny cung cp
cho cc phin bn beta amylase nhiu thi gian hn lm vic trn chuyn i
tinh bt, do tng fermantability. Sc nghin khng ging nhau, thm ch tt
hn. Si ca mash gelatinizes tinh bt v lm cho n c sn ngay lp tc. y l
quan trng i vi amylase bata v nhit tinh bt la mch ti u ca n ch
l bt u gelatenize. Mc d hiu ng ny khng lm tng ln men, cc bt hot
cc enzym trong qu trnh nghin lm cn kit cc s enzyme c sn.
in enzyme ca mash - iu ny ph thuc nhiu vo cc lua mch. Nu mt
lng ln loi mch nha kilned cao c s (nh Munich) hoc s lng ln sanh
(trong c ht unmalted m khng cha mt lng ng k cc enzyme) c
s dng, ngm s c mt sc mnh enzyme thp hn. Do t maltose c sn
xut v ln men b. iu ny cn phi khc phc c vi nhit thp hn
phn cn li v / hoc mt lch trnh nghin chuyn su hn.


4. Kho st nh hng ca t l enzyme b sung n hiu sut thu hi:

- Xc nh nng lc ng ha trong malt: (hot tnh diastase trong
malt):
o hot ng tng hp ca enzyme amylase
Cc enzyme trong malt c chit vi nc 40
0
C v dng thy phn
dd tinh bt chun. Lng ng kh c to thnh nh nh hot ng
ca enzyme amylase c tnh theo pp iod. Kt qu c tnh bng s
gam maltose to thnh t 100g malt iu kin chun.
Hot tnh diastase c tnh theo n v WK (Windish-Kolback)
Hot tnh Diastase ca mu:
DP1=F(V
B
-V
T
)
VB: th tch Na2S2O3 dng chun iod d trong mu trng(i
chng)
VT: th tch Na2S2O3 dng chun iod d trong mu thc(th
nghim)F: h s chuyn i tnh kt qu theo 100g malt dng chit
enzyme

- Xc nh ln men biu kin ca dch ng:
ln men biu kin l ln men khi o hm lng cht ha tan trong
dch ln men khi cha i ru v CO2.
ln men biu kin = (E1-E2)/E1x100, trong : E1: lng cht ha
tan (g) trong 100 ml dch ng trc khi ln men; E2: lng cht ha
tan biu kin (g) trong 100 ml dch ng ln men.

- ln men thc:

ln men thc l ln men khi o hm lng cht ha tan trong dch ln
men khi ui ht ru v CO2.
C th tnh ln men thc theo cng thc sau:
ln men thc = ln men biu kin x 0,81.

- Hiu sut:
Hiu sut =

(%)


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http://www.whitelabs.com/files/Enzyme-Catalog.pdf