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8/3/2019 Www.ebo.Vn Quy Trinh San Xuat Nuoc Giai Khat Chanh Day Len Men
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LI CM N
Qua hn 3 thng nghin cu lm ti Nghin cu quy trnh sn xu t thnghim nc gii kht chanh dy ln men n nay c hon thnh.
u tin em xin gi li cm n n cha m em, nhng ngi sinh ra v nui
dng em ln khn, cho em cuc sng ngy hm nay.
c bit em xin gi li cm n n ThS.Phan Th Nh, TS.Nguyn Anh Tun
tn tnh gip hng dn em hon thnh ti ny
Em chn thnh bit n cc thy, c gio trong khoa Ch Bin truyn t cho
em nhng kin thc qu bu trong thi gian qua. Xin cm n cc cn b cc Phng,
B mn: Cng Ngh Thc Phm, Cng Ngh Ch Bin, Ha Sinh - Vi Sinh, khoa
Ch Bin, trng i Hc Nha Trang to iu kin thun li cho em hon thnh
ti.
Em cng xin cm n cc anh ch kha trc, ban b ng vin, ng gp
kin gip em hon thnh ti ny.
Em xin chn thnh cm n!
Nha Trang, ngy 15 thng 6 nm 2009
Sinh vin thc hin
L Cnh Tun
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DANH MC CHVIT TT
NGK: Nc gii khtHSQT: H s quan trng
CCTL: im cha c trng lng
VSV: Vi sinh vt
TH: ng thch hp
pH TH: pH thch hp
TLMTH: T l men thch hp
tTH: Thi gian thch hp
TBCTL: im trung bnh c trng lng
h: gi
CLCQ: cht lng cm quan
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DANH SCH BNG
Trang
Bng 1.1: Thnh phn ha hc ca tri chanh dy cho 100g dch ......................... 8Bng 2.1: Bng im v mi ca sn phm NGK ln men t chanh dy...............21
Bng 2.2: Bng im v v ca sn phm NGK ln men t chanh dy..................22
Bng 2.3: Bng im trong, mu sc ca NGK ln men t chanh dy....................22
Bng 2.4: Bng cc ch tiu VSV ca sn phm ung c ru thp.............25
Bng 3.1: Lng dch p thu c mi mu ......................................................34
Bng 3.2: Bng kim nghim cm quan dch p chanh dy...................................35
Bng 3.3: Hm lng ng tng cc mu........................................................37
Bng 3.4: Kt qu xc nh nng cht kh sau khi pha long...........................38
Bng 3.5: Kt qu xc nh pH sau khi pha long.................................................39
Bng 3.6: Bng im c trng lng sau khi pha long dch ................................39
Bng 3.7: Bng im c trng lng khi xc nh hm lng ng thch hp....40
Bng 3.8: Bng im c trng lng khi xc nh pH ln men thch hp..............42
Bng 3.9: Bng im c trng lng khi xc nh t l nm men b sung............45
Bng 3.10: Bng im c trng lng khi xc nh thi gian ln men .................. 47
Bng 3.11: Bng im cm quan iu v sn phm...............................................49
Bng 3.12: Hoch ton chi ph thnh phm...........................................................52
Bng 3.13: Bng im c trng lng ca sn phm NGK ln men t dch qu
chanh dy ............................................................................................................. 53
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DANH SCH HNH
Trang
Hnh 1.1: Cy chanh dy ...................................................................................... 6Hnh 1.2: Hoa chanh dy ...................................................................................... 6
Hnh 1.3: Qa chanh dy ...................................................................................... 7
Hnh 1.4: S ln men ethanol...........................................................................11
Hnh 2.1: S quy trnh d kin ch bin th nghim........................................23
Hnh 2.2: S b tr th nghim xc nh lng enzym pectinaza thch hp.......26
Hnh 2.3. S b tr th nghim long dch qu ..................................................27
Hnh 2.4: S b tr th nghim xc nh hm lng ng thch hp choqu trnh ln men.................................................................................................29
Hnh 2.5: S b tr th nghim xc nh pH thch hp cho qu trnh ln men ... 30
Hnh 2.6: S b tr th nghim xc nh t l nm men b sung thch hp cho
qu trnh ln men.................................................................................................31
Hnh 2.7: S b tr th nghim xc nh thi gian ln men thch hp................32
Hnh 2.8: S b tr th nghim iu v sn phm ..............................................33
Hnh 3.1: Biu th hin snh hng ca enzyme pectinase n
lng dch p .......................................................................................................34
Hnh 3.2: Biu th hin snh hng ca enzyme pectinaza n hm lng
ng..................................................................................................................37
Hnh 3.3: nh hng ca hm lng ng ban u n ru trong
qu trnh ln men..................................................................................................40
Hnh 3.4: S bin i ca hm lng ng trong qu trnh ln men ................... 41
Hnh 3.5: nh hng ca pH n ru trong qu trnh ln men....................... 43
Hnh 3.6: nh hng ca pH n s bin i hm lng ng trong
qu trnh ln men..................................................................................................43
Hnh 3.7: nh hng ca pH n s bin axit tng trong qu trnh ln men .... 44
Hnh 3.8: nh hng ca lng nm men b sung n qu qu trnh to ru.....45
Hnh 3.9: nh hng ca lng nm men b sung n hm lng ng cn li 46
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Hnh 3.10: nh hng ca thi gian ln men n qu trnh hnh thnh ru ........47
Hnh 3.11: nh hng ca thi gian ln men n lng ng cn li................48
Hnh 3.12: Biu th hin im cm quan c trng lng ca th nghim
iu v ..................................................................................................................49
Hnh 3.13: S quy trnh hon thin sn xut th nghim nc gii kht
ln men t dch chanh dy .................................................................................. 50
Hnh 3.15: Sn phm nc gii kht ln men dch chanh dy ...............................53
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MC LC
Trang
LI CM N ...................................................................................................... i
DANH MC CHVIT TT ............................................................................ ii
DANH SCH BNG...........................................................................................iii
DANH SCH HNH............................................................................................iv
MC LC ...........................................................................................................vi
MU ............................................................................................................. 1
Chng I: TNG QUAN ..................................................................................... 3
1.1. Tnh hnh nghin cu nc gii kht v nc gii kht ln men.....................3
1.1.1. Tnh hnh nghin cu trn th gii ........................................................... 3
1.1.2. Tnh hnh nghin cu trong nc .............................................................4
1.2. Gii thiu v chanh dy ................................................................................. 5
1.2.1. Ngun gc v c im............................................................................5
1.2.2. Thnh phn ha hc v vai tr ca chanh dy ..........................................8
1.3. Tng quan v qu trnh ln men.....................................................................9
1.3.1. Tc nhn ln men.....................................................................................10
1.3.2. Cch ca qu trnh ln men ................................................................... 10
1.3.3. ng hc ca qu trnh ln men..............................................................12
1.3.4. Cc yu tnh hng n qu trnh ln men............................................12
1.3.5. Nhng k thut p dng chung cho ln men.............................................14
1.3.6. Cc sn phm ph to thnh trong qu trnh ln men................................ 15
1.3.7. Cc vi khun c hi cho qu trnh ln men ............................................... 15
Chng II: I TNG V PHNG PHP NGHIN CU ......................... 17
2.1. i tng nghin cu .................................................................................... 172.1.1. Nguyn liu chnh....................................................................................17
2.1.2. Nguyn liu ph .......................................................................................17
2.1.3. Ha cht, thit b v dng c s dng nghin cu................................19
2.2. Ni dung nghin cu ..................................................................................... 20
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2.3. Cc phng php nghin cu.........................................................................20
2.3.1. Phng php vi sinh vt ..........................................................................20
2.3.2. Phng php ho hc ..............................................................................20
2.3.3. Phng php phn tch cm quan.............................................................21
2.3.4. xut quy trnh d kin sn xut nc gii kht ln men t dch chanh
dy.....................................................................................................................23
2.4. B tr th nghim............................................................................................26
2.4.1. Xc nh lng emzyme pectinaza b sung thch hp..............................26
2.4.2. Xc nh lng nc pha long dch ln men...........................................27
2.4.3. Xc nh lng ng b sung, pH ln men t l nm men
b sung, v thi gian thch hp cho qu trnh ln men ......................................28
2.4.4. B tr th nghim iu v sn phm ..........................................................33
2.5. Phng php s l s liu..............................................................................33
Chng 3: KT QU NGHIN CU V THO LUN ................................... 34
3.1. Kt qu xc nh lng enzyme pectinase b sung thch hp.........................34
3.1.1. Kt qu xc nh lng dch thu c......................................................34
3.1.2. Kt qu xc nh hm lng ng..........................................................37
3.2. Kt qu xc nh lng nc b sung vo dch qu .......................................383.3. Kt qu xc nh hm lng ng ln men thch hp. ................................. 40
3.4. Kt qu xc nh pH thch hp cho qu trnh ln men....................................42
3.5. Kt qu xc nh t l nm men b sung thch hp cho qu trnh ln men .....45
3.6. Kt qu xc nh thi gian ln men thch hp. ...............................................47
3.7. Kt qu th nghim iu v .............................................................................49
3.8. S hon thin quy trnh sn xut th nghim sn phm nc
gii kht ln men t dch qu chanh dy. ..............................................................503.9. Sb tnh ton gi thnh sn phm trong phng th nghim .......................... 52
Chng IV: KIN NGH V XUT KIN ..............................................54
TI LIU THAM KHO ...................................................................................56
PH LC.............................................................................................................
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MU
Tri cy l mt loi thc phm rt tt cho sc khe con ngi. N cung cpnhiu dinh dng cho cth, c bit l cc loi vitamin. Tri cy chn hi n ngay
th rt tt v n cn gi nguyn vn cc cht dinh dng c trong qu. Nc ta l
mt nc nhit i gi ma nn thch hp cho vic trng cy n tri, a dng v
phong ph v chng loi.
Tri cy li c tnh ma v, kh bo qun lu di, d b dp nt, kh vn chuyn.
V th m ngi ta cn tm ra cc phng php ch bin khc nhau to ra sn
phm mi nhm tng thi gian bo qun, tng gi tr cho sn phm. V p ng
nhu cu ngy cng a dng ca con ngi.
Hin nay trn th trng cc loi tri cy c ch bin cc dng nh: Phi
kh, sy, ngm nc ng, lm ko, bnh, mt, nc gii kht, sn xut ru
Nhng vic ch bin tri cy to ra sn phm nc gii kht ln men c cn
thp th cn rt t.
Nc gii kht ln men t chanh dy l mt sn phm hon ton mang tnh t
nhin, khng s dng ha cht bo qun, khng mu thc phm, ph hp vi xu
hng tiu dng hin i. y l sn phm giu cht dinh dng, rt tt cho sc
khe nu ung iu . Rt thch hp cho ngi tiu dng c bit l gii tr. Ph
hp cho c ngi gi v ph n.
T nhng tng trn, c sng ca khoa Ch Bin, b mn Cng Ngh
Thc Phm, ThS. Phan Th Nh TS. Nguyn Anh Tun em nghin cu v thc
hin ti Nghin cu quy trnh sn xut thnghim nc gii kht chanh dy
ln men.
Mc ch ca ti- Xy dng quy trnh ch bin th nghim nc gii kht ln men dch chanh
dy.
- Xc nh hm lng ng, pH, t l nm men b sung, thi gian ln men .
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ngha khoa hc v ngha thc tin
- L cscho vic p dng vo vic nghin cu sn xut cc sn phm nc
gii kht ln men t nhiu loi tri cy khc.
- Thnh cng ca ti s ra c cc thng s thch hp cho quy trnh sn
xut, nhm p dng vo sn xut vi quy m cng nghip, to ra sn phm mi, lm
a dng ha sn phm ung.
- Tn dng ngun nguyn liu di do m thin nhin ban tng cho t
nc Vit Nam, to ngun thu nhp n nh cho ngi dn.
- Trong qu trnh hc tp, tm hiu v nghin cu thc hin ti ny ti
c gng nhiu. Song, do trnh hiu bit cn hn ch, mt siu kin khng cho
php v trong qu trnh lm th nghim khng trnh khi thiu st. V vy, ti rt
mong c s xem xt, gp ca thy c v bn b.
Ti xin chn thnh cm n!
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Chng I: TNG QUAN
1.1. Tnh hnh nghin cu NGKv NGK ln men [11]Nc gii kht l loi ung ng vai tr rt quan trng i vi i sng con
ngi, ngoi vic cung cp cho con ngi mt lng nc ng k n cn b sung
cho c th mt lng ln cc cht dinh dng, cc loi mui khong, cung cp
ngun nng lng ln cho c th. V vy nc gii kht tr thnh nhu cu tt yu
khng th thiu c i vi cuc sng ca con ngi.
1.1.1. Tnh hnh sn xut NGK trn th gii
Ngnh sn xut NGK ang pht trin vi tc rt nhanh c v chng loi v s
lng, nhanh chng chim lnh v c th trng chp nhn trong sut th k XX.
Trong s phi kn cc hng sn xut nc gii kht ni ting nh: Cocacola,
Pepsicola, Nestle vi mt hng truyn thng l loi NGK pha ch t: ng,
hng liu, mu, CO2 v mt s loi ho cht khc.
Ngy nay, khi iu kin sng ca con ngi ngy cng c nng cao th nhu
cu s dng NGK ngy cng tng v ang tng bc chuyn dn t loi NGK pha
ch truyn thng sang s dng loi NGK c cha cc cht dinh dng nh cc loi:
axit amin, vitamin, mui khong c sn xut t cc loi tri cy. y c coi
l mt hng chin lc ch yu ca th k XXI, nn nhiu quc gia nh: M, H
Lan, c, Nht, Hn Quc, c, Thi Lan, Trung Quc v ang tp trung
nghin cu v sn xut c nhiu loi NGK t cc loi tri cy nh: Cam, da,
xoi, xri, i, to, l, du, m, nho, vi c cht lng rt cao ph hp vi nhu cu
ngy cng cao ca khch hng.
Theo don ca cc nh chin lc trong cc loi NGK c sn xut t tri
cy th loi NGK ln men c nh gi l mt hng mnh trong tng lai v rtph hp vi th h tr v y l sn phm c nh gi c gi tr dinh dng cao
nhqu trnh ln men ca vi sinh vt.
Cho n nay c mt s sn phm t tri cy nh: Bluebird, Treetop ... l cc
sn phm khng cn ca Florida (M) c sn xut t 100% dch tri nho, to m
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thnh phn c nhiu loi vitamin, mui khong, ng khong 15-18% ng
trong hp kim loi c dung tch 160-180ml. Mt s sn phm c lng cn thp
(6%V) mang nhn hiu: Arbor Mist (M) c sn xut t ru vang: Nho, du,
o... C hm lng ng t 12-15% v nhiu loi vitamin, mui khong khc
v ang c bn trn th trng Vit Nam, c ngi tiu dng nh gi cao nh:
Ru vang chanh dy
Schennebly Redlands Winery l mt trong nhng cng ty sn xut ru ni
ting M. H sn xut nhiu chng loi khc nhau nh ru v qu xoi, vi, i,
kh trong ru t qu chanh dy chim s lng ln nht. y l loi ru
rt c bit, n c kh nng lu v rt lu sau khi ung, khng ging nh cc loi
ru m chng ta tng thng thc. Ngoi v ngt n cn c v cht v hng
thm tht c trng.
1.1.2. Tnh hnh sn xut NGK trong nc [11]
Vit Nam c kh hu nng v kh, nn nhu cu s dng nc NGK rt ln, mc
d cho n nay c mt s cng ty nc ngoi c cp giy php u t v sn
xut NGK t tri cy ti Vit Nam, song mc tiu th bnh qun ca ngi Vit
Nam mi cht 0,16 lt/ ngi nm (l qu thp so vi nhiu quc gia trong khu
vc), trong khi ngun nguyn liu sn xut NGK t tri cy Vit Nam li vcng phong ph, a dng, hon ton c thp ng c cc yu cu v nguyn
liu sn xut n nh lu di li ang c nguy cb d tha do thiu cng ngh
ch bin ph hp. Nc ta c kh hu nhit i gi ma, c thin nhin u i v
ngun t ai mu m, tr ph, thun li cho vic trng v pht trin cc loi cy n
qu khc nhau nh nho, xoi, du, chanh dy V vy vic sn xut NGK hng v
tri cy t nhin rt thun li.
NGK ln men t dch tri cy khng qua chng ct, c cn thp c xem lloi nc ung t nhin c li cho sc khe v c cha nhiu cht dinh dng ca
tri cy. Hin nay trn th trng xut hin nhiu loi NGK vi nhiu hng v khc
nhau (nho, mn.). Tuy nhin, trn thc t th c rt t cc sn phm c hng liu
t nhin m ch l hng liu tng hp. Nhng loi nc ung ny hon ton khng
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c dinh dng m ch c mt t nng lng l ng, v nu s dng ng ha
hc li cn c hi i vi sc khe ngi tiu dng.
NGK ln men cha mt lng cn thp, nhiu ngi c th ung c k c
ph n v ngi gi, cn etylic trong NGK ln men t nhin rt tinh khit. Nc
gii kht ln men hng v chanh dy t nhin l mt loi NGK s dng nm men
saccharomyces ln men t dch chit tri chanh dy to ru etylic v CO2. Nh
khi ung ta c cm gic mt lnh nhCO2, v thm nng ca ru etylic v chanh
dy.
Vic nghin cu sn xut NGK ln men t tri cy l hon ton ph hp vi
xu th pht trin chung cu th gii v khu vc. Ti hy vng c ng gp mt
phn nh vo vic to ra loi sn phm mi c cht lng tt p ng c yu cu
ca th trng trong nc, tng bc ho nhp vi s pht trin chung ca ngnh
sn xut NGK trong khu vc v quc t.
1.2. Gii thiu v chanh dy
1.2.1. Ngun gc v c im
Chanh dy cn gi l lc tin, chum bao, chanh leo, mt mt, dy mt, m ly...
Tn khoa hc l: passiflora edulis. Thuc hpassifloraceae, b violales. Chi
passiflora hin c hn 400 loi, trong c khong 60 loi cho tri n c. Tnting Anh l: Passion Fruit.
Chanh dy l loi cy leo nhit i c ngun gc t nam Brazil, sau c
mang sang c v Chu u t th k XIX. L loi cy n tri c trin vng cc
nc ang pht trin. Vit Nam chanh dy c trng nhiu Lt, ng bng
Sng Cu Long (Cn th, An Giang, Kin Giang,).
Nc qu tri chanh dy c hng thm, v ngt v c hm lng axit khong
2%. Dch qu cha nhiu Vitamin A v C cng nhiu nguyn t vi lng c ch chotim mch Qu c v dy nn thun tin cho vic vn chuyn v bo qun lu.
a. Cy
Cy chanh dy rt d trng, a t kh ro, cn t nc, sng c c ni si
hoc t ct. Cy t trng thnh 12 thng tui, c th di n 15m, cho thu
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hoch tt trong vng 5 6 nm. Chanh dy l loi cy leo bng tua cun n mc
pha i din l, c chiu di 20 40cm.
Hnh 1.1: Cy chanh dy
b. Hoa
Hoa n tnh, mc t nch l. Mi hoa mang 5 nh c vi 5 ch dnh nhau
thnh ng y v tch ri phn mang bao phn. Do hoa p nn c nhiu ni
trng lm cy cnh.
Hoa chanh dy c tc dng an thn nh v c kh nng "ru" ng. Hoa chanh dy
v ang c nhiu nc dng iu tr cho nhng tr em d b kch ng hoc
c vn bt n v thn kinh, cha bnh hen suyn, ri lon tiu ha, chng mt
ng, v cc kh chu ca hi chng tin mn kinh.
Hnh 1.2: Hoa chanh dy
c. Qu
Tri chanh dy hnh cu hoc bu dc, kch thc 4,5 7cm, mu tm sm hay
vng chanh, t rng khi chn, v qu trn lng bng. V qu mng cng, trung b
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mu xanh, ni qu b mu trng. Tri mang nhiu ht c cm mm, mi thm rt
quyn r, hp dn. Dch qut 40% so vi trng lng qu. Phn dch cha nhiu
axit ly ra thm ng c c v ch bin nc gii kht, ru hay mt... Chanh
dy c hm lng ng va phi (8,5g gluxit/100g), thp hn mt s loi tri cy
thng thng khc (trung bnh l 9-12g/100g), nhng phn ln lng ng ny l
fructose c ngt cao (so vi ng saccharoza), v vy chanh dy vn c v ngt.
Mc d n cn cha cc loi axit hu c, ch yu l axit citric (3,9g/100g, t chua
hn tri chanh). Ngoi ra, trong chanh dy cn c mt t l cht nht nh protein,
lipid, cc cht khong v cht vi lng nh st, photpho, km, magnesium, nhiu
loi vitamin c bit l vitamin C v nht l cht x. V nng lng cung cp,
chanh dy tng ng vi xai, xri, v magnesium, tng ng vi chui
Dch qu cho vo NGK, lm kem... th hng v tht thm mt. Qu c hai loi:
Hnh 1.3: Qa chanh dy
- Dng tri tm: C v tri mu tm n tm sm, tri nh. Cy c tua dy,
nhnh v gn l mu xanh. Dng ny ph bin vng c kh hu mt, nh Lt,
Ty Nguyn - Vit Nam v cho hng v tri ngon nht.
- Dng tri vng: V tri mu vng chanh, tri ln hn dng tri tm, cy ctua dy, nhnh v gn l ng tm. Hoa ln v c trng mu tm sm hn dng tri
tm, ng thi dy cng mc mnh hn. Dng ny chu nng, thch hp vi vng c
cao thp (0 800m) nhng bng Sng Cu Long.
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d. Thu hoch v bo qun chanh dy
Thu hoch chanh dy tt nht khi qu chn. Trong qu trnh thu hi nn ct
trnh nh hng n cy. Vi iu kin mt m nh Lm ng th qu chanh dy
c th bo qun 5-7 ngy. Nhng trong iu kin nng nhTP.HCM th tri
chanh dy ch bo qun c khong 4 ngy.
1.2.2. Thnh phn ha hc v vai tr ca chanh dy [11]
Qa chanh dy gm rt nhiu cht, c thnh phn dinh dng rt phong ph,
cung cp cho c th mt lng dinh dng ng k. nhng ni khc nhau th
thnh phn ha hc ca tri chanh dy l khc nhau.
Bng 1.1: Thnh phn ha hc ca tri chanh dy cho 100g dch
Thnh phn Hm lng
Nc 66 84%
Protein 0.7 1.5%
Cht bo 0.2 0.3%
Gluxit 14.5 32.4%
Khong 0.5 0.8%
X 0.6 0.8%
Ca 4 17mg
P 35 64mg
Fe 0.4 2.1mg
Vitamin C 30g
Vitamin A 700 2410 IU
Niacin 1.5 2.2mg
ng 8.5g Glucid/ 100g
Acit citric 3.9/100g
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Vai tr ca tri chanh dy
Qa chanh dy c tc dng cha bnh, k c l, thn, hoa. Trong y hc, c hoa,
l, tri v v tri chanh dy u c dng cha bnh. Nc p chanh dy, c
bit l l chanh dy, c cha cht alkaloids gip lm h huyt p, an thn, gim au,
v chng li tc ng ca cc cn co tht.
Chanh dy rt giu vitamin C. Vitamin C chnh l cht chng oxy ha v chng
vim nhim. Do c th gip chng ta gim cc triu chng hen suyn.
Chanh dy l loi qu c nhiu cht x, cht x rt tt cho sc khe, n c th
nga bnh tim mch vnh ngoi ra cn gi c lng cholesterol. Giu ng
cung cp nng lng cho c th. Chanh dy c v ngt v v chua nn ngi ta
thng dng nc p t qu lm nc gii kht v thanh nhit. Chanh dy c
cha thnh phn gy ng v rt tt th gin, nn ung chanh dy trc khi i ng
gic ng ca bn su hn.
Hoa chanh dy c tc dng an thn nh. Cc nh nghin cu trng i hc
Florida (M) pht hin ra rng chit xut ca v tri chanh dy vng c th
chng li cc t bo ung th nh vo 2 hot cht c ngun gc thc vt l
carotenoids v polyphenol. Tri chanh dy khng cha cholesterol, giu vitamin A
v vitamin C, l ngun cung cp kali v cht st di do, ngun cht x tuyt ho,v gip lm du cc cang b cng cng.
nhiu nc, ngi ta dng tri chanh dy ch bin thnh nhiu th bnh
ngt khc nhau, kt hp hoc khng kt hp vi cc loi tri cy khc lm kem,
yaourt... Cn nc ta, cch dng ph bin nht l nu vi nc ng v pha vi
lm nc ung gii kht. Chanh dy cng tht tuyt vi khi c trn chung
vi sa c. Hng thm c trng ca chanh dy cng v chua nh nh kt hp vi
v bo v ngt ca sa to thnh mt mn gii kht hn hp khng th no qun.1.3. Tng quan v qu trnh ln men [7]
Ln men l qu trnh trao i ccht di tc dng ca enzym tng ng gi l
cht xc tc sinh hc. Ty theo sn phm tch t sau qu trnh ln men m ngi ta
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chia lm nhiu kiu ln men khc nhau. Tuy nhin, c hai hnh thc ln men l ln
men ym kh v ln men hiu kh.
Ln men NGK l qu trnh ln men ym kh vi s c mt ca nm men, chng
s chuyn ha ng ln men thnh etanol v 2CO .
1.3.1. Tc nhn ln men
Tc nhn chnh ca qu trnh ln men nc gii kht l nm men
Saccharomyces cerevisiae. Da vo c tnh ca qu trnh ln men m nm men
c chia lm 2 dng chnh:
- Nm men ni: Gy ra s ln men ni, ln men nhit cao t 20-28oC. Qu
trnh ln men nhanh, to thnh nhiu bt, do tc dng thot kh CO2 nhiu nn trong
thi gian ln men nm men ni trn mt hoc llng trong dch ln men v ch lng
xung y thnh mt lp xp khi qu trnh lm men kt thc.
- Nm men chm: Qu trnh ln men chm nhit 5-10oC, CO2 thot ra t
trong qu trnh ln men, nm men y thng ln men.
1.3.2. Cch ca qu trnh ln men [7]
ln men ngi ta cho vo mi trng mt lng t bo nm men nht nh.
Ty theo phng php ln men m cho vo lng nm men l khc nhau. Thng
khi ln men lng t bo nm men phi t ln hn mt trm triu t bo trong mtml dch ln men. V din tch b mt ca t bo nm men ln (do s lng t bo
nm men ln) nn kh nng hp th cc cht ca t bo nm men l rt ln. ng
ln men v cc cht dinh dng khc c trong mi trng ln men u tin c
hp th trn b mt nm men, sau c khuch tn vo trong t bo nm men.
Ru v CO2 c to thnh theo phn ng tng qut sau:
C6H12O6 + 2ADP + 3H 3PO4 = 2C2H5OH + 2CO2 + 2ATP + H2O
Nh vy s ln men chuyn ng thnh ru l mt dy qu trnh oxy ha khc enzyme trong t bo tham gia. Ru etylic to thnh khuch tn ra mi trng
ngoi qua mng t bo nm men. Ru ha tan v hn trong nc nn khuch tn
rt mnh vo trong mi trng. CO2 cng ha tan vo trong mi trng nhng
khng ln. V th CO2 sinh ra trong qu trnh ln men s khuch tn vo mi trng
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v nhanh chng t c trng thi bo ha. Khi bo ha CO2 s bm vo t bo
nm men hnh thnh nhng bt kh. Bt kh sinh ra ngy cng nhiu v ln dn ln
to thnh ti kh ln, n thi im no c s chnh lch gia khi lng ring
ca mi trng v t bo nm men s ni ln trn b mt. Khi n b mt, do c s
thay i t ngt sc sng b mt nn chng b v lm cho bt kh CO2 thot ra
ngoi. Lc ny t bo nm men s b chm xung, qu trnh c din ra lin tc nn
t bo nm men chuyn t trng thi tnh sang trng thi ng, lm tng kh nng
tip xc gia t bo nm men v mi trng nn lm cho qu trnh trao i cht
din ra nhanh, mnh hn, nh th s lm gia tng qu trnh ln men. Kh CO2c
ch qu trnh ln men, nhng trong qu trnh thot kh CO2 lm tng kh nng ln
men ca nm men.
Hnh 1.4: S ln men ethanol
Ln men ethanol c chia lm hai thi k:
- Thi k cm ng: L thi ku hng phn ng xy ra theo chiu (1). Lc
ny sn phm l glyxerin. Bi v lc ny hm lng axetaldehyt (CH3CHO) cha c
nhiu nhn hydro ca alcoldehydrogenaza m hydro li chuyn n cho
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photphoglyxeraldehyt to photphoglyxerin, sau photphoglyxerin b thy phn
gii phng axit photphoric v glyxerin.
- Thi k tnh: Lc ny lng axetaldehyt hnh thnh nhiu, nn hydro t
alcoldehydrogenaza li chuyn sang axetaldehyt (CH3CHO) theo chiu phn ng
(2), lc ny sn phm ch yu l ethanol v CO2.
1.3.3. ng hc ca qu trnh ln men [10], [7]
Tc ca qu trnh ln men c th theo di c bng cch theo di s thay
i ca hm lng ng trong dch ln men. Qu trnh ln men chia lm 3 thi k.
- Thi ku: Khong 60 h u k t lc cho t bo nm men tip xc vi dch
ln men. S ln men xy ra rt chm, ng ln men khng ng k.
- Thi k 2: y l thi k ln men chnh., chim khong 60 120 h sau thi k
u. S pht trin ca t bo nm men v s ln men sau mi gi ln men tng
nhanh ng k v t tr s cc i.
- Thi k cui: y l giai on ln men ph, qu trnh ln men din ra rt
chm. ng thi l thi kn nh, to mi, to v cho sn phm.
Thi k ln men chnh l thi k bin i su sc cc thnh phn trong dch ln
men. Chng nh hng n kt qu ca qu trnh ln men.
1.3.4. Cc yu tnh hng n qu trnh ln menTrong sn xut, ngoi vic la chn chng nm men ngi ta cn phi nghin
cu cc iu kin ph hp nht t c hiu sut ln men cao. Cc yu tnh
hng n qu trnh ln men gm:
a. nh hng ca nng ng
Nm men ch c kh nng ln men cc ng n gin c bit l maltose v
saccharose. Trong dch len men ngoi ng ra, phi b sung thm mt s thc n
cn thit cho nm men nh cc mui amn, cc mui photphat v m nh ur.Nng ng thch hp t 18 - 22%, nu cao hn th kh nng ln men gim v
ngc li nu nng ng thp s khng to iu kin cho qu trnh ln men.
Thng nng ng t 30-35% th s ln men bnh ch.
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b. nh hng ca nhit
Nhit c nh hng r rt n hot ng sng ca nm men, c thy l
nm men saccharomyces cerevisiae trong qu trnh ln men NGK. Ln men NGK
thch ng nhit 28-30oC, nhit 50oC tri v di 0OC th nm men
khng hot ng. Trong thc t ngi ta c th ln men nhit trong khong 4-
28oC ty theo yu cu ca ngi s dng.
c. nh hng ca pH mi trng
pH c ngha quan trng trong qu trnh ln men NGK. Nm men c th pht
trin trong mi trng pH t 2 - 8 nhng thch hp nht l t 4 - 4,5. Vi khun bt
u pht trin pH = 4,2 v cao hn, khi thp hn mc ny ch c nm men c th
pht trin c. V th trong qu trnh ln men nn iu chnh pH < 4. Khi pH = 8
th nm men pht trin rt km, ngc li vi khun pht trin rt mnh. pH = 3,8
nm men pht trin mnh th hu nh vi khun cha pht trin.
to pH thch hp trong mi trng nui cy nm men ngi ta thng b
sung vo mi trng ln men mt loi axit khng gy nh hng n hot ng ca
nm men. Thc t ngi ta hay dng axit citric iu chnh pH.
d. nh hng ca oxy
Oxy l thnh phn quan trng trong giai on pht trin sinh khi ca t bonm men. Tuy nhin n l nguyn nhn gy h hng sn phm trong cc cng on
k tip.
Ln men NGK l mt qu trnh ln men ym kh, nhng ln men trong giai on
u nht thit phi cho dch ln men tip xc vi oxy cho nm men sinh trng
v pht trin (tng sinh khi). Nhng oxy ch cn c t trong giai on u, khi dch
ln men t s lng t bo nm men, th ngn chn dch ln men tip xc vi
oxy nm men tin hnh qu trnh ln men chuyn ha ng thnh ru v CO2.e. nh hng ca nng ru v CO2 [10]
Ru v CO2 c tc dng km hm s sinh trng v kh nng ln men ca nm
men. S sinh trng ca nm men b chm li khi nng ru c trong mi
trng ln men l 1%, t 4-6% c nh hng xu. a s nm men ln men c
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nng ru t 12-14%, ch c mt s t ln men nng ru t 17 20%. Kh
CO2c ch s ln men nhng vic thot kh CO2 li c tc dng tt cho qu trnh
ln men. Khi thot kh CO2 s lm cho mi trng ln men lun chuyn ng, ko
di trng thi llng ca t bo nm men nn lm tng qu trnh ln men.
f. nh hng ca s lng t bo nm men
S lng t bo nm men cho vo dch ln men nh hng rt ln n qu trnh
ln men. Nu s lng t bo nm men cho vo thch hp th qu trnh ln men
din ra tt v hiu sut thu hi cao, cht lng sn phm tt hn. Nu s lng t
bo nm men cho vo qu t th tc ln men chm. Sinh khi t bo nm men
qu nhiu th mi trng dch ln men khng cho nm men pht trin, t bo
nm men s cht dn, sn phm sinh ra mi v l, ph mt lng nm men ng k.
1.3.5. Nhng k thut p dng chung cho ln men [7], [10]
a. Chng oxy ha nc qu
Nu dch qu tip xc vi oxy ca khng kh s gy ra hin tng oxy ha dch
ln men nh hng n cht lng ca sn phm. V th cn c nhng bin php
phng chng. Sau y l mt s bin php phng chng:
- Khng lm dp nt qu trong sut qu trnh thu hi, vn chuyn.
- Cn c cng on phn loi, la chn nguyn liu khi a vo sn xut.- Va tch dch xong cn tin hnh ln men ngay.
- Dng nhng bin php l ha hn ch oxy ha.
- Cha dch trong thit b c CO2 thay cho O2
- X l nhit cng l mt bin php chng oxy ha c hiu qu.
b. Theo di qu trnh ln men
K thut theo di qu trnh ln men l cng vic rt quan trng, nu khng c
theo di chu o c th dn n hng c m ln men hoc sn phm s km chtlng. Nn phi to iu kin cho qu trnh ln men din ra nhanh. trnh cho vi
sinh vt pht trin lm hng sn phm. Theo di qu trnh ln men bng cch theo
di lng bt kh bay ln, nu thy tc ln men chm th cn b sung thm nm
men ngay.
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1.3.6. Cc sn phm ph to thnh trong qu trnh ln men
Khi ln men bn cnh cc sn phm chnh l ru etylic v kh CO2 cn c
nhiu sn phm ph khc nh: axit acetic, glyxerin, acetaldehyt,
- Sto thnh glyxerin [4]
Trong iu kin bnh thng, khi pH ca mi trng t 4 5 th s ln men
c gii thch bng phng trnh tng qut sau:
C6H12O6 pH = 4 - 5 CH3CHO + CO2 + C3H8O3 (glyxerin)
Cn khi pH > 7 th sn phm to ra nh sau:
C6H12O6 pH > 7 CH3COOH + O2 + C3H8O3 + C2H5OH
- Sto thnh acid hu c
Trong qu trnh ln men ru lun to cc acid hu cbao gm: acetic, lactic,
citric, pyrovic v succinic nhng nhiu nht l acetic v lactic, axit acetic b mt
hydro v ngng t to thnh acid succinic. Ta c phng trnh tng qut sau:
- Sto thnh este
Cng vi s to thnh axit, acol, di tc dng ca ezym esteaza ca nm men,
cc axit v acol s tc dng vi nhau to thnh nhng este tng ng. c vit
di dng tng qut nh sau:
R1CH2OH + R2COOH R2COOCH2R1 + H2O
Ngoi ra trong qu trnh ln men cn to ra cc sn ph khc nh: aceton,
diacetyl v 2,3 butanol.
1.3.7. Cc vi khun c hi cho qu trnh ln men
Dch ln men khng ch l mi trng dinh dng cho nm men m cn c cc
vi sinh vt khc. Cc vi sinh vt nu ln vo dch ln men chng s bin ng
thnh cc sn phm khc v th lm gim hiu sut ln men ru. Trong qu trnh
ln men ru thng gp cc loi vi sinh vt sau:
a. Vi khun lactic
y l loi vi khun ym kh, chng gm 2 loi: Lactic in hnh v lactic
khng in hnh.
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vi khun acetic
vi khun lactic
Lactic in hnh s bin ng thnh sn phm duy nht l axit lactic
C6H12O6 2CH3CHOHCOOH + 18 kcal
Vi khun lactic khng in hnh s s dng ng v to ra axit lactic, ngoi ra
cn to ra mt lng ng k alcol, axit acetic, cacbonic v aceton. Cc sn phm
ny to ra khng n nh. Lactic in hnh c nhit ti u trong khong 49-51oC,
cn lactic khng in hnh c nhit ti u trong khong 37 - 38oC.
b. Vi khun acetic
Vi khun acetic l loi vi khun ho kh khng to thnh bo t, c nhit ti
u trong khong 20-35oC, ti a 42oC chng pht trin tt trong mi trng c alcol
thp, oxy ha alcol thnh axit acetic.
C2H5OH + O2 CH3COOH + H2O + 116 kcal.
Trong mi trng khng c acol, vi khun acetic s oxy ha ng thnh acid
gluconic.
Cc vi khun acetic t c kh nng pht trin trong iu kin ln men ru v vi
khun ny rt hiu kh.
c. Vi khun butylic v cc vi sinh vt khc
Cc vi sinh vt loi ny khng pht trin trong qu trnh ln men v pH ti thch
ca chng nm trong mi trng trung tnh hoc kim yu. V th nhim khun ch
yu trong qu trnh ln men l vi khun lactic.
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Chng II: I TNG V PHNG PHP NGHIN CU
2.1. i tng nghin cu
2.1.1. Nguyn liu chnhS dng qu chanh dy lm nguyn liu chnh c mua chVnh Hi, ly t
tnh Lm ng. Dng qu mu tm t chn k thut: C Mu tm xanh;
Trng thi: hnh bu dc, cn nguyn vn khng dp nt.
2.1.2. Nguyn liu ph
a. ng
Dng iu chnh Brix to iu kin thun li cho qu trnh ln men, v
dng iu chnh v ca sn phm sau ln men. S dng ng saccharose tinhluyn, dng ng ct trng tinh khit, c ng gi k ca cng ty ng Khnh
Ha.
- Yu cu v mt k thut: ng s dng l ng tinh luyn cao cp, ng
knh phi tun theo TCVN 1695-87, hm lng Saccaroza > 99,5%, hm lng m
< 0,05%, lng ng kh < 0,1%
- Tiu chun cm quan: Dng tinh th tng i ng u, khng vn cc,
khng m, khng tp cht l, v ngt, khng c v l no khc, khng mi l, tt ctinh thu trng tinh, ng nh, khi pha trong nc ct th dung dch trong sut.
b. Nm men
Nm men s dng l chng Saccharomyces Cerevisiae thuc chng nm men
ni, c gi trong ng nghim, nm men ang dng tim sinh trn mi trng
thch nghing.
Nm men c cung cp bi Vin Cng Ngh Sinh Hc TP - H Ni
Sau nm men c cy chuyn sang mi trng thch nghing v em itng sinh trong mi trng dch qu chanh dy.
- Chun b dch chanh dy: Dch chanh dy c Brix trong khong 10 12%,
pH = 4 sau em i thanh trng v lm ngui. Dch c ng trong bnh tam
gic 250ml, t ly t 1/3 1/2 dung tch ca bnh.
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- Tin hnh tng sinh: Dng que cy ly mt khun lc cho vo dch chanh dy
chun b nh trn v khuy u, y kn bnh tam gic ngay sau khi cy. Cng
vic tng sinh c tin hnh bn ngn la n cn trnh tp nhim vi sinh vt l
sau khi cy nm men. Sau 24 30h th tin hnh ln men c.
c. Axit citric ( 876 OHC )
S dng dng tinh th, mu trng, tan v hn trong nc v to dung dch
trong sut.
Axit Citric c s dng lm gim pH cho dch ln men.
Yu cu i vi Axit Citric: Khng ln tp cht, hm lng axit xitric > 99%,
hm lng m < 0,3%.d. EnzymePectinaza
Pectinaza c tn thng mi lNovoferin 14, l nhm enzyme xc tc s phn
ct cc hp cht pectin (c phn t lng ln) thnh cc hp phn khc nhau c
phn t lng thp hn ccht ban u.
B sung enzymepectinaza vo tht qu chanh dy nhm mc ch: p dch c
d dng hn (p c nhiu dch), to ra nhiu ng hn cho dch p, lm cho
dch p trong
p h
n. Enzyme
pectinaza c cung c
p b
i vi
n Cng Ngh
Sinh
Hc - Thnh Ph H Ch Minh.
e. Na2CO3
S dng nhm mc ch to pH thch hp cho qu trnh ln men.
Na2CO3 c s dng dng ht, mu trng.
f. Nc
Nc c s dng trong ti nghin cu ca ti l nc ct c chng ct
ti phng th nghim Ha Sinh trng i Hc Nha Trang.
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2.1.3. Ha cht, thit b v dng c sdng nghin cu
a. a im nghin cu
ti c tin hnh ti phng th nghim b mn: Cng Ngh Thc Phm,
Cng Ngh Ch Bin, phng Ha Sinh ,Vi Sinh Khoa Ch Bin Trng i
Hc Nha Trang.
b. Cc thit bc sdng lm ti
- My o pH meter - BASIC ( M) vi chnh xc 0.01.
- Khc x ko Brix ATGO 1E ( 0 32%)
- My p dch
- B chng ct cn n gin (phng ha sinh)
- Cn in t vi chnh xc 0.001g.
- My ng np
- Cn k
- Ni thanh trng
- Thit bn nhit
- Cc dng c, thit b cn thit trong phng th nghim
c. Ha cht sdng
Ha cht xc nh ng tng s (Theo phng php Bertrand):- Dung dch HCl m c.
- Dung dch NaOH 30%, 20%, 10%.
- Dung dch polyphenol 1% trong cn.
- Dung dch ch axetat 30%.
- Dung dch Feling A: 69.28g CuSO4 tinh th + nc ct va 1 lt.
- Dung dch Feling B:
34.6g kalinatritactrat +100g NaOH + nc ct va 1lt- Dung dch bertrand (Dung dch st (III) sunfat):
50g Fe2(SO4)3 + 200g H2SO4m c + nc ct va 1 lt.
- Dung dch KMnO4.
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Ha cht xc nh ru
- Thuc th nitrocromic: 4.9g kalibicromat + 1000 ml axit nitric m c.
- Dung dch kali iodua 10%: 100g KI tinh th + nc ct va 1 lt.
- Dung dch natrihyposunfit 0.1N.
2.2. Ni dung nghin cu
Nghin cu cc thng s thch hp cho qu trnh ln men.
- Xc nh hm lng enzyme pectinaza thch hp cn b sung.
- Xc nh t l nc b sung thch hp.
- Xc nh hm lng ng thch hp cho qu trnh ln men.
- Xc nh pH thch hp cho qu trnh ln men.
- Xc nh t l men b sung thch cho qu trnh ln men.
- Xc nh thi gian ln men thch hp.
Xc nh t l syrup b sung thch hp cho th nghim iu v.
2.3. Phng php nghin cu
2.3.1. Phng php vi sinh vt
- Nhn ging nm men: Mi trng nhn ging l dch p tht qu c kh
t 100 120g/l, pH: 4,5 - 4,7
- Mi trng ln men l dch qu c kh t 160 220g/l, pH: 3.5 5.0.- Nm men c nui cy v ln men nhit 25- 27oC.
2.3.2. Cc phng php ho hc
- Xc nh hm lng ng tng s v ng kh bng phng php
Bertrand
- Xc nh hm lng axit tng s bng KOH 0,1N ch th l Phenolphtalein
- Xc nh hm lng cn bng phng php ha hc
- Xc nh pH bng pH meter - BASIC ( M)
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2.3.3. Phng php phn tch cm quan [2]
Cht lng cm quan sn phm c nh gi bng phng php cm quan theo
tiu chun Vit Nam (TCVN 3215 79). Tiu chun ny s dng h s 20 im,
xy dng trn mt thang thng nht c 6 bc (T 05), v im 5 l im cao nht
cho mt ch tiu. Su bc nh gi c m tph lc 3.
i vi sn phm ung c cn ni chung v sn phm nc gii kht ln
men ni ring th cc ch tiu cm quan quan trng cn nh gi gm:
- trong v mu sc, mi, v
Di y l bng chun c xy dng tin hnh nh gi cht lng cm
quan ca sn phm NGK ln men t chanh dy. Da vo bng chun tin hnh
lp chon 5 thnh vin (lp 47TP3. kha 47) nh gi cm quan sn phm.
Khi nh gi cm quan cc ch tiu cm quan ca sn phm, 5 thnh vin tham
gia cho im, kt qu trnh by l trung bnh cng im ca cc kim nghim vin.
Sau y l bngnh gi v mi (Bng 2.1).
Bng 2.1: Bng im v mi ca sn phm NGK ln men t chanh dy
Bc nh
gi
CC
TL
HSQ
TCsnh gi
1 5Thm du, hi ha, c mi c trng ca chanh dy,
thong mi ru, to cm gic thch mnh.
2 4Mi thm nh, c trng cho sn phm, thm mi
ru v tng i hi ha, to cm gic thch.
3 3C mi thm ca chanh dy, mi cn cao, mi
khng c hi ha, kh nhn ra mi.
4 2
Sn phm cn mi thm ca chanh dy, mi ru
cao r rt, mi khng hi ha, thong mi l.
5 1 Sn phm c mi l r rt, nng, hng.
6 0
1.2
Sn phm c mi l kh chu ca sn phm hng.
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Bng 2.2: Bng im vv ca sn phm NGK ln men tchanh dy
Bc
nh gi
CC
TL
HSQ
TCsnh gi
1 5
V ngt ca ng, ca ru, ca glyxerin, hi ha
vi v chua nh ca axit, v cht nh ca tanin, vm
ca mui khong. To thnh v m du, m ,
hu ko di.
2 4Sn phm c v hi ha, d chu, c trng, hu va
phi.
3 3Sn phm thiu v m , hi chua, hu yu, cho
cm gic khng thch.4 2 V chua ni tri, t ngt, ng.
5 1 V chua gt, ng mnh, khng ngt, v cht, c v l.
6 0
2.0
V chua rt gt, ng gt, cht gt, v l ca sn phm
hng.
Bng 2.3: Bng im trong, mu sc ca NGK ln men tchanh dy
Bc
nh gi
CC
TL
HSQ
T Csnh gi
1 5Sn phm trong, khng vy c, mu vng p,
hp dn, rt chy lng u.
2 4Sn phm trong, khng vn c, mu vng nht,
rt chy lng u.
3 3 Sn phm c mt cn llng, mu t c trng.
4 2 Sn phm hi c, mu khng c trng.
5 1Sn phm c, nhiu cn l lng, mu khng c
trng.
6 0
0.8
Sn phm vn c, mu bn, sn phm b hng.
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2.3.4. Quy trnh dkin sn xut nc gii kht ln men tdch chanh dy
[7], [11]
Hnh 2.1: S quy trnh dkin chbin thnghim
Thanh trng
Chit chai(thy tinh 240ml)
Sn phm
ngNcNa2CO3
Phi ch
Ln men
Thanh trngNm menchm
X l sau ln men(lm trong, iu v)
t0 = 600C
T= 15 pht
t0 = 25 - 270C[] = 160 - 220g/lTLM = 1- 2.5%T = 48 - 84 h)
t0=60 - 620CT= 30pht
X l
Enzyme
pectinaza
p ly dch
Chanh dy
t0 = 400C
T= 60 pht
Pha long
Tng sinh
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Thuyt minh quy trnh
Nguyn liu l mt trong nhng yu t quan trng quyt nh n cht lng sn
phm v th vic chn nguyn liu a vo sn xut l rt quan trng. Chanh dy
c mua chVnh Hi l qu c chn k thut mu tm, t cc ch tiu v
chn. Qu to khng dp nt, khi bi ra tht qu c mi thm mnh, mu vng
ti. Nguyn liu sau khi mua vem i x l: Ra sch bng vi nc chy
loi b cc tp cht bm trn qu v ng thi loi b mt phn vi sinh vt bm trn
qu. Sau ro v tin hnh bi ly cm. Qu trnh x l cn din ra
nhanh trnh hin tng oxy ha dch qu. Sau x l cn mang i b sung
enzyme pectinase v ngay nhit 400C trong 1h. nhm lm tng hiu sut p
dch, lm gim nht ca dch ln men, tng cht lng ca dch p c v mt ha
l v cm quan. V ha l hm lng ng trong dch nhiu hn do qu trnh thy
phn pectin to ng n. V cm quan th mu p, trong, ti hn so vi dich
qu ban u.
Sau khi tin hnh p ly dch qu v phi ch b sung ng, nc, cht
iu chnh chua (Na2CO3) tip theo l thanh trng. Thanh trng nhm dit mt
s vi sinh vt c hi cho qu trnh ln men. Tin hnh thanh trng 600C trong 15
pht v lm ngui.
Sau lm ngui cn b sung nm men ln men ngay trnh s pht trin ca
vi sinh vt c hi.
Sau ln men tin hnh lm trong v diu v sn phm nhm tao ra sn phm c
v hi ha v m bo v mt cm quan. Lm trong bng cch lng sau tin
hnh lc bng vi lc. iu v sn phm bng syrup ng. Syrup ng c lm
nh sau:
Nc v ng c phi trn vi t l 1/7 sau em un si trong 10 pht.
Sau tin hnh b sung axit citric theo t l nc/axit citric: 200/1(g/g) nhm
iu ha v v trnh hin tng li ng trong sn phm sau ny. Tip n ta un
si dch tip trong 10 pht ha tan hon ton cc thnh phn vo dch syrup. Sau
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lm ngui n 600C v lc bng vi lc nhm loi b tp cht lm cho dich syrup
c sch hn v lm cho sn phm sau ny t cht lng tt hn. Tip tc lm
ngui n 200C v em i s dng nu cha s dng ngay th tt nht em bao qun
t lnh.
Thanh trng: Tin hnh thanh trng nhit 60-620C trong 30 pht tiu
dit mt phn vi sinh vt. Dit hon ton nm men duy tr sn phm ru
nht nh. Sau em i chit chai thy tinh 240ml v em i bo qun thnh
phm.
Theo quyt nh 46/2007/Q-BYT. Sn phm nc ung c cn phi m bo
cc ch tiu vi sinh vt (bng 2.4)
Bng 2.4: Bng cc chtiu VSV ca sn phm ung c ru thp
STT Ch tiuGii hn
ti a
1 Tng s VSV hiu kh (S khun lc trong 1ml sn phm) 10
2 E.Coli (S vi khun trong 1ml sn phm) 0
3 Streptococcus fecacalis 0
4 Cl.Perfringens (S vi khun trong 1ml sn phm) 0
5 Staphylococus aureus (S vi khun trong 1ml sn phm) 0
6 P. aeruginosa 0
Da vo bng ch tiu vi sinh vt ca sn phm do B Y T quy nh v nc
gii kht c cn thp nh trn th sn phm ang nghin cu c em i kim tra
vi sinh vt sau khi thanh trng sn phm. Sn phm i hi phi t tt c cc ch
tiu v vi sinh.a im kim tra VSV: Vin Nghin Cu v ng Dng Nha Trang, s 02
Hng Vng - Nha Trang - Khnh Ha.
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2.4. B tr th nghim
2.4.1. Xc nh lng emzyme pectinaza b sung thch hp
Mt hp cht gluxit chim t l kh ln trong tht chanh dy l pectin. Hp
cht ny lm gim cht lng dch chanh dy. V vy, nng cao cht lng dch
qu ta tin hnh thy phn hp cht pectin bng enzyme pectinase. Cch tin hnh
nh sau: Lm th nghim vi 5 mu, mi mu 200ml tht qu, b sung enzyme
pectinaza dng dch vi cc th tch 0ml, 0.1ml, 0.2ml, 0.3ml, 0.4ml.
Th nghim c lp li 2 ln v ly gi tr trung bnh. nh gi sn phm sau
khi lm th nghim da theo cc ch tiu ha l v cm quan:
- Ha l: Xc nh lng dch p thu c, hiu sut ly dch. Xc nh hm
lng ng kh.
- Cm quan: V mu sc, trong, mc lng cn.
Hnh 2.2: S btr th nghim xc nh lng enzym pectinaza thch hp
Mu 1:0ml
Dch qu + Ht
Mu 20,1ml
Mu 30,2ml
Mu 40,4ml
Mu 30,3ml
B sung enzyme
nh gi chtlng dch lc
Lng enzyme thch hp
p dch
T0 = 400CT = 1h
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2.4.2. Xc nh lng nc pha long dch ln men
Dch chanh dy sau khi p xong em i xc nh lng nc b sung vi cc t
l 30%, 40%, 50% so vi th tch dch qu, lm gim gi thnh sn phm m vn
m bo cht lng sn phm. Th nghim c tin hnh vi 200ml dch mi mu.
Hnh 2.3. S btr th nghim long dch qu
Dch p
Pha long
Mu 1
30%
Mu 1
40%
Mu 1
50%
Cm quanHm lngngpH
nh gi cht lngdch sau ha long
T l nc bsung thch hp
Tht qu(dch = ht)
B sungenzyme v
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2.4.3. Xc nh lng ng b sung, pH, t l nm men b sung, v thi
gian thch hp cho qu trnh ln men
Qu trnh ln men l qu trnh chu nh hng ca nhiu yu t, trong nhng
yu t chnh nh hng trc tip n tin trnh ln men cng nh cht lng thnh
phm l: Nng ng, lng nm men b sung, pH v thi gian ln men. V
vy, xc nh c cc thng s thch hp sn xut th nghim sn phm NGK
chanh dy ln men t nhin cn phi tin hnh nghin cu snh hng ca cc
yu t n tin trnh ln men v cht lng thnh phm.
Cch tin hnh:
Qu chanh dy c x l, ly tht qu ri x l bng enzyme pectinase sau
p ly dch v thanh trng. Tip n em i iu chnh pH (bng Na2CO3), Brix
vi cc gi tr khc nhau theo yu cu ca th nghim. ng thi b sung nm men
vi cc lng khc nhau vo dch ri khuy cho nm men phn tn u. y np li
v tin hnh ln men nhit thng (25 270C).
Trong thi gian ln men tin hnh o cc thng s nh cn (bng phng
php ha hc), kh, axit ton phn. Sau 2 ngy k t lc ln men o ln u v
c sau 12 gio ln tip theo, lm tng t cho n khi kt thc qu trnh ln men.
Th nghim c tin hnh vi 200ml mi mu. Vi thi gian ln men l: 48h, 60h,72h, 84h; Ln men cc pH: 3.5, 4.0, 4.5, 5.0: T l nm men l: 1%, 1.5%, 2%,
2.5%; Nng cht kh l: 160g/l, 180g/l, 200g/l, 220g/l. Th nghim c lp li
2 ln.
Cc yu t cn xc nh trong qu trnh ln men
- Hm lng cn sinh ra: Sau 12 gighi nhn kt qu 1 ln.
- S thay i ng: Sau 12 gighi nhn kt qu 1 ln.
- axit tng s: Sau 12 gighi nhn kt qu 1 ln.
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a. Xc nh hm lng ng thch hp cho qu trnh ln men
Hu ht dch qu t nhin khng lng cht kh tin trnh ln men din ra
tt. Do , trc khi ln men cn phi b sung thm ng iu chnh nng
cht kh ca dch ln men. Tin hnh b tr th nghim nh hnh 2.4.
Hnh 2.4: S btr th nghim xc nh hm lng ng thch hp cho qu
trnh ln men
Dch p pha long
(pH = 4)
B sung ng
Ln men (26 1oC, 72h)
Lm trong
Thanh trng(60 620C, 30 pht)
Xc nh
Hm lng ng thch hp (TH)
Cm quan ruLng ng cn li
B sung nm men vi t l 1.5%
Thanh trng (600C, 15 pht)
Mu 1160Brix
Mu 2200Brix
Mu 3220Brix
Mu 2180Brix
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b. Xc nh pH thch hp cho qu trnh ln men
pH ca dch ln men c nh hng ln n qu trnh ln men v cht lng sn
phm. Nm men ch c th hot ng pH nht nh. Hu ht dch qu khng p
ng c pH ln men. V th ta tin hnh iu chnh pH cho dch ln men
Hnh 2.5: S btr th nghim xc nh pH thch hp cho qu trnh ln men
Dch p pha long
(TH)
Thanh trng (600C, 15 pht)
Mu 1
pH=3.5
Mu 2
pH=4.0
Mu 3
pH= 5
Mu 3
pH=4.5
B sung nm men tl 1.5%
Ln men ym kh
Lm trong
Thanh trng (60-620C, 30 pht)
Xc nh
pH ln men thch hp (pH TH)
Cm quan ruLng ng cn li
Acid sau len men
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c. Xc nh t l nm men b sung thch hp cho qu trnh ln men
Lng nm men nhiu hay t u c nh hng n qu trnh ln men. Nu t
th khng t bo nm men tin hnh ln men c hiu qu vi sinh vt d ln
tp, nu nhiu th khng ccht cho nm men hot ng to ra nghng
tnh cht dc trng cho sn phm to cc mi v l.
Hnh 2.6: S btr th nghim xc nh t l nm men bsung thch hp cho qu
trnh ln men
Thanh trng (600C, 15 pht)
Dch p pha long
(TH, pH TH)
T l nm men b sung
Ln men ym kh
Lm trong
Thanh trng (60 620C, 30 pht)
Xc nh
T l men thch hp (TLMTH)
Cm quan ruLng ng cn li
Mu 11%
Mu 21.5%
Mu 32.5%
Mu 32%
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d. Xc nh thi gian ln men thch hp
Thi gian ln men l mt trong nhng yu t quyt nh cht lng sn phm.
Do vy, cn phi dng qu trnh ln men ng lc sn phm t yu cu. V th
ti tin hnh b tr th nghim xc nh thi gian ln men nh hnh 2.7.
Hnh 2.7: S btr th nghim xc nh thi gian ln men thch hp
Dch p pha long(TH, pH TH, TLMTH)
Mu 148h
Mu 260h
Mu 372h
B sung nm men vi TLMTH
Ln men ym kh
Mu 384h
Thanh trng (600C, 15 pht)
Lm trong
Xc nh
Thi gian len men ti u (tTH)
Cm quan ruLng ng cn li
Thanh trng (60 620C, 30 pht)
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2.4.4. B tr th nghim iu v sn phm
Nhm to s hi ha v v cho sn phm do tin hnh th nghim iu v.
iu v ta b sung vo dch sau ln men 1 lng ng thch hp to ra sn phm
c gi tr cm quan v mi v. ng dng iu v sn phm l ng dng
syrup cbn 65oBx. Vi cc t l 5%, 6%, 7%, 8%. S b tr th nghim iu v
sn phm c th hin hnh 2.8. V ca sn phm c kim tra bng phng
php cm quan cho im.
Hnh 2.8: S btr th nghim iu v sn phm
2.5. Phng php xl s liu
y ti s dng phn mm Excel, v phng php nh gi cm quan x l
s liu. Kt qu l trung bnh cng ca cc ln th nghim.
6%
T l syrup bsung thch hp
nh i cm quan
iu v
Ln men 25 - 27oC
Dch p pha long
Phi ch
Thanh trng 60oC, 15 pht
Lm trong (lng, lc)
5% 8%7%
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CHNG III: KT QU NGHIN CU V THO LUN
3.1. Kt qu xc nh lng enzyme pectinaza b sung thch hp
3.1.1. Kt qu xc nh lng dch trung bnh thu c
Lng dch p c s thay i khi tht qu chanh dy vi enzyme pectinaza.
Kt qu th nghim c trnh by bng 3.1 v hnh 3.1.
Bng 3.1: Lng dch p thu c mi mu
Lng enzym
pectinaza b sung (ml)0 0.1 0.2 0.3 0.4
Lng dch p (ml) 91.5 121 133 139 142
T (bng 3.1) ta c biu th hin snh hng ca enzyme pectinaza n
lng dch p (hnh 3.1).
91.5
121
133139 142
50
70
90
110
130
150
Lngd
chptrun
bn
h(ml)
0 0.1 0.2 0.3 0.4
Lng enzym pectinaza b sung (ml)
Hnh 3.1: Biu thhin snh hng ca enzyme pectinaza n lng dch p
Nhn xt v tho lun
Cc mu th nghim c 40oC bng thit bn nhit, thi gian l 1 gi.
Mu khng s dng enzyme pectinaza (mu i chng), dch chit trung bnh
thu c rt thp chc 91.5ml. Nh vy hiu sut p dch trung bnh thu c
khng cao (45.75%).
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Mu b sung 0.1ml enzyme pectinaza th s ml dch tng ln ng k (121ml),
cao hn dch p ca mu i chng l 30.5ml. Hiu sut p dch l 60.5 % ln hn
so vi mu khng b sung enzyme.
Mu b sung 0.2ml enzyme th kt qu cho thy s ml dch p cng tng ln
133ml. Hiu sut p thu c l 66.5 %, tng so vi mu oml v mu 0.1.
Mu b sung 0.3ml enzyme pectinaza th s ml dch thu c l 139ml cng
tng so vi cc mu 0 ml, 0.1ml, 0.2ml nhng tng khng ng k so vi mu
0.2ml. Hiu sut p l 69,5%.
Mu b sung 0.4ml enzyme pectinaza th lng dch thu c l 142ml, hiu
sut p dch l 71% s ml dch p v hiu sut p c tng nhng rt t so vi mu
0.3ml. So vi mu i chng th s ml dch p thu c tng 50.5ml, hiu sut p
tng 25.25%.
Di y l bng kim nghim cm quan ca dch sau khi p cc mu:
Bng 3.2: Bng kim nghim cm quan dch p chanh dy
Tn muLng enzyme
pectinaza b sungc im cm quan
Mu 1Khng c enzyme
Mu ca dch p vng gch, c,
nhiu cn.Mu 2
0.1mlMu ca dch p vng, dch c do
c nhiu tp cht llng.
Mu 30.2ml
Mu ca dch p vng ti, cn hi
c.
Mu 40.3ml
Mu ca dch p vng ti, p,
trong, t c.
Mu 5 0.4ml Mu ca dch p vng hi m, ttrong, c t.
Nhn xt
Mu i chng c mu vng c li c cn v thim cm quan ca mu ny
thp.
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Mu c b sung 0.1ml enzyme pectinaza c mu vng ti, trong v t cn hn
nhng vn cn c.
Mu b sung 0.2ml enzyme pectinaza dch c mu, trong p hn so vi mu
i chng v mu 2 (mu vng ti nhng vn cn c).
Cn vi mu b sung 0.3ml enzyme pectinaza c mu vng ti, p, trong, t
vy c.iu ny chng t khi b sung enzyme mu sc v trong tng theo
tng ca lng enzyme cho vo.
Mu b sung 0.4ml enzyme pectinaza c mu ca dch p khng c s thay i
nhiu so vi mu b sung 0.3ml, nhng trong gim xung.
Enzyme pectinaza khi 40oC trong 1 givi s c mt ca ion Ca2+ c trong
tht qu, enzyme ny hot ng thc y qu trnh thy phn cc lin kt glucozit v
cc lin kt ester ca pectin to cc phn t mch ngn hn v lm gim nht
lm cho qu trnh p tch dch c d dng hn. Nh vy khi b sung enzyme
pectinase vo p dch th ta thy c s bin i v lng dch p, mu sc,
trong. C th l hiu sut p tng theo tng ca lng enzyme cho vo v mu
sc, trong cng tng t. Nhng mu 5 th hiu sut p tng ln khng ng
k, trong gim.
Mu 3, 4 vi lng enzyme pectinaza bsung vo p dch l thy phn
200ml dch qucho hiu sut pcao. Vic chn mu 3 hay 4 cn ty thuc vo
th nghim xc nh hm lng ng kh.
Kt qu xc nh hiu sut thu dch
- i vi mu khng c enzyme
Ti tin hnh lm vi khi lng qu ban u l 1kg, tin hnh lm 3 ln v kt
qu trung bnh thu c: 183(g) dch, vy hiu sut trung bnh thu dch l :
183*100%1000
- i vi mu c b sung 0.3ml enzyme pectinaza
Ti tin hnh lm vi khi lng qu ban u l 1kg, tin hnh lm 3 ln v kt
qu trung bnh thu c: 278g dch, vy hiu sut thu dch l
Hiu sut qu trnh = = 18.3%
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278*100%
1000
3.1.2. Kt qu xc nh hm lng ng
Lng ng c s thay i r rt khi b sung lng enzyme pectinaza cc t
l khc nhau. Kt quc th hin bng 3.3 v hnh 2.2.
Bng 3.3: Hm lng ng tng cc mu
Lng enzym pectinaza b
sung (ml)
Mu 1
0
Mu 2
0.1
Mu 3
0.2
Mu 4
0.3
Mu 5
0.4
Lng ng (g/l) 93.47 97.5 99.2 101.5 102.2
T (bng 3.3) ta c biu th hin snh hng ca enzyme pectinaza n
lng dch p (hnh 3.2).
93.4797.5
99.2 101.5 102.2
70
80
90
100
110
Hmlngn
tng(g/l)
0 0.1 0.2 0.3 0.4
Lng enzym pectinaza b sung (ml)
Hnh 3.2: Biu thhin snh hng ca enzyme pectinz n hm lng
ng
Nhn xt v tho lun:T bng 3.3 v hnh 3.2 ta thy: Hm lng ng kh xc nh c ln lt
cc mu tng theo chiu tng ca lng enzyme b sung vo p dch.
Sdc kt qu nh trn l do phn ng thy phn pectin v acid pectinic thnh
mt thnh phn ng n nn sau khi b sung enzyme hm lng ng tng dn
Hiu sut qu trnh = = 27.8%
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ln theo tng ca nng enzyme pectinaza b sung vo. ng thi cc phn t
c mch di cng b thy phn to ra cc ng n. Tuy vy mu 4, 5 hm
lng ng c s chnh lch khng ng k.
Da trn kt qu lng dch thu c, cm quan, hm lng ng th ta thy
mu 4 ( lng enzyme b sung vo 0.3ml/200ml dch qu hay 0.15ml/100ml dch)
cho hiu sut p dch (69.5%) v hm lng ng kh tng i cao (101.5g/l),
ng thi kt qu cm quan dch p c mu p, trong, t vy c.
Theo phn tch nh trn th chcn bsung 0.15ml (0.15%) enzyme pectinaza
vo 100ml tht qu chanh dy th nng cao ng k th tch dch p
(139ml/200ml), hm lng ng (101.5g/l), cht lng dch p (mu p, t vy
c), ng thi cng c li vmt kinh t.
3.2. Kt qu xc nh lng nc b sung vo dch qu
a. Kt quo nng cht kh ban u
Nng cht kh ban u ca nguyn liu c o bng khc x k (Hiu
ATAGO, 0 32%), tin hnh o 3 ln, kt quo c nh sau:
Ln 1: 120g/l; Ln 2: 123g/l; Ln 3: 117g/l.
Vy gi tr trung bnh ca 3 ln o l: 120g/l
Kt quo nng cht kh sau khi pha long cc t l 30, 40, 50% c thhin bng 3.4.
Bng 3.4: Kt qu xc nh nng cht kh sau khi pha long
Kt quo nng cht kh (g/l)
T l H2O
(%) Ln 1 Ln 2 Ln 3
Nng
cht kh
trung bnh
(g/l)
30 92 95 90 92
40 86 88 84 86
50 80 82 78 82
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b. Kt quo pH
pH c o bng my o pH meter (c chnh xc 0.01).Tin hnh o 3 ln.
Kt quo pH trc khi pha long nh sau:
Ln 1: pH = 2.7; Ln 2: pH = 2.7; Ln 3: pH = 2.75
Trung bnh ca 3 ln o l: pH = 2.71
Kt quo pH c c sau khi pha long cc t l H2O 30, 40, 50%c th
hin bng 3.5.
Bng 3.5: Kt quo pH sau khi pha long
Kt quo pHT l H2O
(%) Ln 1 Ln 2 Ln 3
pH trung
bnh
30 3.10 3.15 3.20 3.1540 3.40 3.50 3.40 3.41
50 3.80 3.70 3.90 3.80
c. Kt qu kim nghim cm quan
Sau khi pha long dch chanh dy xong th tin hnh nh gi cm quan dch sau
pha long xc nh b sung nc t l thch hp.
Bng 3.6: Bng im c trng lng sau khi pha long
T l H2O (%)
Ch tiu30 40 50
V 8.6 8.4 8.2
Mi 5.2 5.0 4.8
Mu sc v trong 3.6 3.4 3.4
TBCTL 17.4 16.8 16.4
Da vo bng trn ta thy khi bsung nc vi t l 30, 40, 50% th cht lng
cm quan ca cc mu sau khi pha long khng c sthay i r rt, lng ng
trong dch cng tng i cao, ngha l dch qu vn tc cht lng gn nh
dch ban u.V th, Bsung thm 50% nc so vi lng dch qu chanh dy sau
khi p l thch hp.
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3.3. Kt qu xc nh hm lng ng ln men thch hp
Sau khi b sung ng iu chnh thnh phn dch ln men v tin hnh ln
men n thi gian yu cu ta tin hnh xc nh cc ch tiu sau ln men, bao gm:
- Xc nh cn
- Xc nh hm lng ng cn li
- nh gi cht lng cm quan sn phm
Bng 3.7: Bng im c trng lng khi xc nh hm lng ng thch hp
Nng ng ban u (g/l)
Ch tiu
Mu 1
160
Mu 2
180
Mu 3
200
Mu 4
220
V 5.8 6.6 7.4 7.0
Mi 3.8 4.2 4.8 5.0
Mu sc v trong 3.0 3.2 3.6 3.6
TBCTL 12.6 14 15.8 15.6
Hm lng ng ca dch ln men c nh hng nht nh n qu trnh to
ru. Hm lng ng cao ru hnh thnh s cao. Nhng nu hm lng ng
cao qu th s to p sut thm thu ln lm km hm hot ng ca nm men nn
ru hnh thnh t. Nu hm lng ng t th ccht cho qu trnh ln men t vth ru c hnh thnh khng nhiu. Qu trnh ny c th hin hnh 3.3.
4.7
5.3
5.86.1
3
3.5
4
4.5
5
5.5
6
6.5
ru(%V)
160 180 200 220
Hm lng ng (g/l)
Hnh 3.3:nh hng ca hm lng ng n ru trong qu trnh ln men
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Hm lng ng ca dch ln men ban u cng cao th hm lng ng cn
li sau ln men cao tng ng v c th hin hnh 3.4.
53
61
8293
0
20
40
60
80
100
Hm
lngng
cnli(g/l)
160 180 200 220
Hm lng ng (g/l)
Hnh 3.4 : Sbin i ca hm lng ng trong qu trnh ln men
Nhn xt v tho lun
Lng ng trong dch ban u l 82g/l, nh hn so vi yu cu ca dch ln
men v th cn b sung ng t nng yu cu ca th nghim vi lng l:
Mu 1: 78g/l; Mu 2: 98g/l; Mu 3: 11.8g/l; Mu 4: 13.8g/l. Nh vy hm lng
ng c trong cc mu tng ng l Mu 1: 160g/l; Mu 2: 180g/l; Mu 3: 200g/l;Mu 4: 220g/l
Cc cht ha tan v ng trong dch ln men s to ra nn p sut thm thu
gia mi trng v t bo nm men. S chnh lch ny lm cho nm men d dng
hp th cc cht dinh dng t mi trng v thi ra cc cht khc. S chnh lch
p sut thm thu ny phi nm trong trng thi cn bng th mi duy tr qu trnh
ln men mt cch thun li. Nu nng ng cao tc p sut thm thu ln s
gy c ch qu trnh ln men v nh vy s lm chm qu trnh ln men. Nu nng
ng thp th s thiu cht dinh dng cho nm men sinh trng v ln men v
th qu trnh ln men s yu v s khng tt cho sn phm sau ny.
T bng 3.7, hnh 3.3 v 3.4 cho ta bit:
Ru to ra tng dn theo chiu tng ca nng ng ban u v lng
ng cn li sau ln men gim dn tng ng vi nng ng ban u.
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C th, vi mu ln men nng ng ban u l 160g/l v 180 g/l u cho
CLCQ mc trung bnh (TBCTL ln lt l 12.6, 14.0); ru to ra thp
4.7%V v 5.3%V. Lng ng cn li cng thp (Lng ng cn li ln lt l
53g/l v 61g/l). Do , khng chn 2 mu ny.
mu ln men vi hm lng ng ban u 200g/l cho CLCQ mc kh
(TBCTL l 15.8). ru t c tng i cao (5.8%V), lng ng cn li
khng cao (82g/l) nhng sn phm vn c v ngt kh hi ha.
mu ln men vi nng ng ban u 220g/l ru to ra l 6.1%V, cao
hn cc mu cn li; Lng ng cn li cng tng i cao (93g/l); CLCQ cng
nm mc kh (TBCTL l 15.6).
Nh vy, tng h p cc ch tiu v so snh gia cc mu th mu ln men vihm lng ng ban u 200g/l v 220g/l u thch hp sn xut thnghim
NGK chanh dy ln men tnhin do to ra ru nm trong khong yu cu (5-7%)
v c im cm quan t loi kh, lng ng cn li kh cao. Tuy nhin, trong
sn xut ngi ta khng nhng ch trng cht lng sn phm m cn hng n
tnh knh t v kh nng tiu th sn phm. Nh vy, khi ln men vi hm lng
ng 200g/l s tiu tn lng ng t hn so vi mu ln men hm lng
ng ban u 220g/l. Do , mu ln men vi hm lng ng ban u 200g/l l
thch hp hn cho vic sn xut NGK ln men tdch tri chanh dy.
3.4. Kt qu xc nh pH thch hp cho qu trnh ln men
Khi ln men cc pH khc nhau th c s chnh lch ng k v cht lng cm
quan. C thc th hin bng 3.8.
Bng 3.8: Bng im c trng lng khi xc nh pH ln men thch hp
pH
Ch tiu
Mu 1
3.5
Mu 2
4.0
Mu 3
4.5
Mu 4
5.0
V 5.4 8.6 6.8 5.0Mi 4.4 5.2 4.6 4.0
Mu sc v trong 2.8 3.4 3.0 2.4
TBCTL 13.6 17.2 13.4 11.4
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Nm men hot ng thch hp khong pH nht nh. khong pH thch hp
th qu trnh to ru din ra mnh. Kt qunh hng ca pH n qu trnh hnh
thnh ru c th hin hnh 3.5.
4.7
5.75.3 5.1
3
3.5
4
4.5
5
5.5
6
ru(%V)
3.5 4 4.5 5
pH
Hnh 3.5:nh hng pHn ru trong qu trnh ln men
Kt qu xc nh hm lng ng cn li c th hin hnh 3.6.
96
64
7887
30
40
50
60
70
80
90
100
Hm
lngng
c
li(g/l)
3.5 4 4.5 5
pH
Hnh 3.6:nh hng pHn sbin i hm lng ng trong qu trnh ln men
Lng acid trong dch ln men t nhiu c s ph thuc vo pH ln men, kt qu
nh hng ny c th hin hnh 3.7
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5
4.14.5
5.3
0
1
2
3
4
5
6
axittngsa
ul
men(g/l)
3.5 4 4.5 5
pH
Hnh 3.7:nh hng ca pHn sbin axit tng trong qu trnh ln men
Nhn xt v tho lun
Qua hnh 3.5, 3.6 v bng 3.8 cho thy:
mu 1 th ru tao ra thp 4.5 do nm men hot ng yu v lng ng
cn li nhiu. Tt c cc ch tiu v cm quan u thp, im chung cht 13.6.
sau khi ln men axit cn li tng i t do qu trnh ln men yu lm cho acid
chuyn ha t. Ru c v chua kh chu. T nhng yu t trn m pH = 3.5
khng ph hp cho ln men. mu 2 th ru to ra nhiu, lng ng cn li t. V cm quan cho kt qu
kh cc ch tiu v im chung t loi kh 17.2. Sdnh vy l do pH = 4.0
th nm men hot ng mnh. Lng acid tng sau ln men thp iu ny chng t
pH = 4.0 l thch hp cho qu trnh ln men.
mu 3 mc d cho ru tng i 5.3 v lng axit sau ln men thp
nhng c im cm quan cc ch tiu v im cm quan chung thp 13.4.V do
pH = 4.5 c s hot ng cnh tranh ca cc loi vi sinh vt khc trong c vi
khun lactic to nn cc mi v l cho sn phm v va sn phm khng hi ha. V
th ta khng chon ln men pH = 4.5.
mu 4 th ru to ra khng cao (5.1), lng ng cn li tng i (8.7)
nhng lng axit to ra li cao (5.3), lm cho cht lng cm quan ca sn phm
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khng c tt, im chung v cm quan cht 11.4 v th mu ny cng khng
c chn.
Tnhng bin lun trn ta thy pH = 4 l thch hp cho qu trnh ln men NGK
tdch chanh dy.
3.5. Kt qu xc nh t l nm men b sung thch hp cho qu trnh ln men
Qu trnh nghin cu xc nh t l nm men b sungcho qu trnh ln men sn
xutNGK ln men t dch tri chanh dy thu c nhng kt qu trnh by bng
3.9, hnh 3.7 v hnh 3.8.
Bng 3.9: Bng im c trng lng khi xc nh t l nm men b sung
T l men (%)
Ch tiu
Mu 1
1
Mu 2
1.5
Mu 3
2
Mu 4
2.5
V 7.2 8.4 7.6 6.8
Mi 3.8 4.8 4.2 3.8
Mu sc v trong 3.0 3.2 2.8 2.8
TBCTL 14 16.4 14.6 13.4
T l nm men b sung nh hng n s tao ru c biu hin hnh 3.8.
5.4
5.9 6.36.8
3
4
5
6
7
8
ru(%V)
1 1.5 2 2.5
T l men (%)
Hnh 3.8:nh hng ca lng nm men bsung n qu trnh to ru
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T l nm men b sung nh hng n hm lng ng cn li c biu hin
hnh 3.9.
8981
76
63
30
40
50
60
70
80
90
100
Hmlngn
cnli(g/l)
1 1.5 2 2.5
T l men (%)
Hnh 3.9:nh hng ca lng nm men bsung n hm lng ng cn li
Nhn xt v tho lun
Da vo hnh 3.7, 3.8, bng 3.9 cho ta thy:
mu 1 ru to ra khng cao 5.3, lng ng cn li cao 8.9, im cm quan
chung thp 14. l do lng nm men b sung vo cha ln men, cc ch
tiu cm quan cha c cao. Nn t l men b sung 1% l khng thch hp cho
qu trnh ln men.
mu 2 ru to ra tng i cao 5.9, ng cn li ch 8.1 va im cm
quan tng i cao 16.4 l do lng nm men b sung vo thch hp. To iu kin
thun li cho qu trnh ln men. Sn phm c v hi ha, mi thm d chu. Nn vi
t l men 1.5% l thch hp cho qu trnh ln men.
mu 3 cn to ra cao 6.3 lng ng cn li t 7.6 nhng c im cm
quan chung mc trung bnh 14.6, sn phm c v khng hi ha, khng trong v
mu khng p.
mu 4 ru to ra cao (6.8) do lng nm men b sung nhiu nn lng ccht c phn gii to ra ru nhiu v th ru tao ra ln.. im cm quan
chung ca mu 4 khng cao (13.4).
Vy ta thy mu 2 vi t l men bsung 1.5% l thch hp cho ln men NGK t
dch chanh dy.
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3.6. Kt qu xc nh thi gian ln men thch hp
Thi gian ln men c tnh quyt nh n cht lng ca sn phm NGK ln
men c cn thp. Nu thi gian ln men ngn th sn phm cha t c tnh
cht c trng ( ru, mu, mi, v). Nu thi gian ln men di th lm cho
ru cao, c mi v khng tt. V th ti tin hnh xc nh thi gian ln men thch
hp cho sn phm chanh dy ln men. Kt qu cm quan c th hin bng 3.10.
Bng 3.10: Bng im c trng lng khi xc nh thi gian ln men
Thi gian ln men
(h)
Ch tiu
Mu 1
48
Mu 2
60
Mu 3
72
Mu 4
84
V 6.2 7.0 8.0 6.8Mi 2.8 3.2 3.8 3.2
Mu sc v trong 2.2 2.6 3.4 3.6
TBCTL 11.2 12.8 15.2 13.6
Thi gian ln men c nh hng trc tip n qu trnh hnh thnh ru. Lng
ccht trong dch ln men cn th thi gian ln men cng di th ru to ra
cng ln v ngc li nu thi gian ln men ngn th d ru to ra thp. Snhhng ca thi gian ln men n qu trnh to ru c th hin hnh 3.10.
4.7
5.2
5.8
6.5
33.5
4
4.5
5
5.5
6
6.5
ru(%V)
48 60 72 84
Thi gian ln men (h)
Hnh 3.10:nh hng ca thi gian ln men n qu trnh hnh thnh ru
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Thi gian ln men cng di th ru to ra cng cao v hm lng ng cn li
cng thp. Kt quc th hin hnh 3.11.
96 9182
75
30405060708090
100
Hm
lngn
cnli(g/l)
48 60 72 84
Thi gian ln men (h)
Hnh 3.11:nh hng ca thi gian ln men n lng ng cn li
Nhn xt v tho lun
Qua hnh 3.9, 3.10 cho thy: ru tng dn theo thi gian ln men v hm
lng ng cn li gim theo thi gian ln men.
mu 1 ru to ra thp (4.7), hm lng dng cn li cao (9.6). im
cm quan chung thp (11.2). Sn phm c cc ch tiu v mt cm quan u thp:
V (6.2), Mi (2.8), Mu sc v trong (2.2). mu 1 c thi gian ln men ngn48 h cha to ra cc tinh cht c trng ca sn phm.
mu 2 ru tao ra cn thp (5.2), im cm quan chung khng cao hn so
vi mu 1 nhiu (12.8).
mu 3 ln men 72h th c s khc bit so vi mu 1 v mu 2. ru to
ra tng i cao (5.8), lng ng cn li thp (8.2), im cm quan chung mc
kh (15.2). iu ny chng t sau 72h ln men th gn nh to ra c cc tnh cht
ca sn phm yu cu: V ru, lng ng cn li, v, mi, mu sc, trong.
mu 4 c thi gian ln men 84 h, lng ng c chuyn ha nhiu v th
ru to ra (6.5) cao hn cc mu 1, 2, 3. Lng ng cn li thp. im cm
quan chung khng cao 13.6.
Vy mu 3 ln men 72h l ph hp nht cho ln men nc gii kht tdch
chanh dy.
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3.7. Kt qu th nghim iu v
iu v nhm to ra v hi ha cho sn phm, v mt cm quan cho gi tr cao.
ng thi cng lm tng gi tr dinh dng cho sn phm sau ln men. V vy sau
qu trnh ln men th sn phm cn c iu v bng syrup 65%.
im cm quan ca cc mu th nghim iu vc th hin bng 3.11.
Bng 3.11: Bng im cm quan iu v sn phm
T l syrup b sung (%) TBCCTL HSQT TBCTL
5 3.6 7.2
6 4.2 8.4
7 3.4 6.88 3.2
2.0
6.4
7.2
8.4
6.8 6.4
0
2
4
6
8
10
im
trungbn
ctrnglng
5 6 7 8
T l syrup b sung (%)
Hnh 3.12: Biu thhin im cm quan c trng lng ca th nghim iu v
Nhn xt:
T hnh 3.11 cho thy khi iu v6% cho im cm quan cao nht (8.6). V
ngt hi ha vi cc v khc ca sn phm. iu v5% v sn phm cn nht, cht
lng cm quan ca sn phm thp (7). Khi iu v7%, 8% th sn phm c vngt cao nn cht lng cm quan ca sn phm gim, v lng ph mt lng
ng. Vy tin hnh iu v vi syrup ng t l 6% l thch hp cho sn phm
NGK ln men tdch chanh dy.
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3.8. S hon thin quy trnh sn xut thnghim sn phm nc gii kht
ln men tdch qu chanh dy
Nc 50%
Hnh 3.13. S quy trnh hon thin sn xut thnghim nc gii kht ln men
tdch chanh dy
Thanh trng
Chit chai(thy tinh 240ml)
Sn phm
ng,Na2CO3
Ln men
Thanh trng
Tng sinh
X l sau ln men( iu v6% syrup)
t0 = 600C
T= 15 pht
t0 = 25-270C,TH = 200Brix,TLMTH = 1.5%,
tTH = 72giPh TH = 4.0
t0=60 - 620CT= 30pht
X l
Enzymepectinaza
p ly dch
Chanh dy
t0 = 400C
T= 60 pht
Phi ch
Pha long
Nm menchm
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Thuyt minh quy trnh
Nguyn liu: Nguyn liu c vai tr quyt nh cht lng ca sn phm.
Nguyn liu chanh dy dng ch bin nc gii kht ln men phi l chanh dy c
chn k thut (mu tm, b mt hi nhn, b ra c dch mu vng ti, mi thm
c trng), khng b su bnh, ng thi, khng bm dp.
X l: Tri chanh dy khi mi mua vc em i ra sch loi b nhng
tp cht ln vo. Sau bi qu tch b v ch ly phn cm v dch. Khng nn
dng dng c kim loa cha dch. V chuyn sang cng on tip theo.
v b sung enzym Pectinaza: Dng pipet 1ml ht enzyme cho vo dch vi
t l 0.15%. sau trn u cho enzyme phn tn u trong dch qu. Sau tin
hnh em i trong bn nhit vi nhit 40oC, trong 1 h,nhm mc ch thu
c nhiu dch v nng cao cht lng dch p.
p dch: Sau khi cn tin hnh p dch ngay (y ti dng vi mng lc),
lc ri iu chnh thnh phn ca dch tin hnh ln men ngay, trnh hin tng
oxy ha.
Phi ch: Dch p c pha thm 50% nc l gim gi thnh sn phm, s
c nng cht kh khong 88.5oBx, ngha l dch ln men cn thiu khong
1213oBx na. Do , tin hnh b sung ng dch ln men t 20oBx. ngthi, dch p c pH thp (khong 2.5 3.0). Do vy, cn b sung thm Na2CO3
iu chnh pH dch v 4.0. Na2CO3 c ha tan trong nc ri nh t t vo dch
p cho n khi t gi tr pH yu cu.
ng c o bng khc x k (Hiu ATAGO, 0 32%), pH c o bng
my o pH meter (C chnh xc 0.01).
Thanh trng: Dch p c thanh trng 60oC trong 15 pht dit khun,
enzym v to iu kin cho qu trnh ha tan cc cht dng iu chnh thnh phnvo dch ln men.
Ln men: Sau khi thanh trng dch p c lm ngui v cho ln men ngay.
Dch p c ln men trong bnh tam gic 500ml, dch ln men chim khong
43 th tch bnh. Thc hin ln men ym kh26 1oC, trong thi gian 72h.
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Xl sau ln men: Sau khi kt thc ln men, nc gii kht c lng gn sau
lc bng vi lc, ri tin hnh iu v sn phm vi t l syrup b sung l 6%.
Sau em i thanh trng 60 620C nh ch qu trnh ln men v tiu dit vi
sinh vt dc bit l vi khun lactic. Tip n em sn phm i chit chai thy tinh
240ml, ng np, bo qun v s dng.
3.9. Sb tnh ton gi thnh sn phm trong phng th nghim
Sb tnh ton gi thnh cho 1 lt sn phm nc gii kht t chanh dy nh sau:
Bng 3.12: Hoch ton chi ph thnh phm
Chi phS
lngn gi
Thnh tin
ng ()
Mt 1.kg 8.000 ng/kg 8.000
Enzym Pectinaza 7,5 ml 880.000 ng/l 6.600
ng 150g 12.000ng/kg 1.800
Na2CO3 1.5g 90.000ng/kg 135
Nm men 20ml 20ng/1ml 400
Chai thy tinh 240ml 1 chai 1.000 ng/chai 1.000
Chi ph khc (in, nc, nhn
cng, khu khao ti sn) - - 3.000
Tng cng - - 20.935
T bng 3.11 cho thy, ch bin 1 lt thnh phm phng th nghim chi ph
sb l 20.935ng. ng chai c dung tch 240ml. Do , gi thnh ca 1 chai
240ml sn phm NGK ln men t nguyn liu chanh dy l 5.030ng.
Tuy nhin, nu a vo sn xut ln gi thnh mua nguyn vt liu (mua s, mua
vo chnh v) th gi thnh cho 1 chai sn phm s nh hn 5.030
ng.T nhng kt qu nghin cu c cho thy NGK ln men t ngun liu chanh
dy c tha vo sn xut c. Vi sn phm c v chua ngt hi ha, mu nu
vng rt bt mt, c trong kh cao v cc ch tiu vi sinh vt t tiu chun ca
b y t. Sn phm nc gii kht ln men t dch chanh dy sp ng c nhu
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cu ca ngi tiu dng. Ph hp vi c ph n v ngi gi. Sau y l mt vi
hnh nh v sn phm nc gii kht ln men t dch chanh dy t nhin.
Cht lng cm quan ca sn phm sn xut theo quy trnh hnh 3.13 c nh
gi v th hin qua bng 3.13
Bng 3.13: Bng im c trng lng ca sn phm NGK ln men t dch qu
chanh dy
Ch tiu TBCTL
V 8.4
Mi 5
Mu sc v trong 3.2
im chung 16.6
Hnh 3.14: Dch chanh dy ang ln men
Hnh 3.15: Sn phm nc gii kht ln men t dch chanh dy
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KT LUN V XUT KIN
Kt Lun
T nhng kt qu thu c cho thy, hon ton c th ch bin nc gii kht t
dch qu chanh dy theo cc s liu nh sau:
- Lng enzym Pectinaza b sung thch hp: 0,15ml/100g(0.15%) nguyn liu.
- Lng nc b sung 50% so vi dch qu
- 40oC trong 1h.
- Lng nm men b sung thch hp: 1.5% so vi th tch dch ln men.
- pH ln men: 4,0
- Nhit qu trnh ln men: 26 1oC.
- Thi gian ln men thch hp: 72h.
- iu v vi syrup 65oBx vi t l 6% so vi dch ln men
Theo cc thng s chn nh trn th sn phm to thnh c im cm quan
chung ca sn phm l 16.6 (bng 3.13), nm trong khong 15.2 18.5 v theo
TCVN 3215 79 quy nh phn cp sn phm (ph lc 3, t 15.2 18.5 im th
sn phm t loi kh) nn sn phm t loi kh.
Kin ngh
Sau 3 thng thc tp v hon thnh ti ti phng th nghim trng i HcNha Trang, ti c mt s xut nh sau:
- Trong qu trnh nguyn liu vi enzym pectinaza 40oC, y l nhit
thch hp cho enzym hot ng, ng thi y cng l nhit thch hp cho cc
enzym oxy ha kh hot ng mnh gy ra hin tng oxy ha nc qu v sau,
lm nh hng n cht lng thnh phm. Do , ti xin ngh cn c nhng
nghin cu su hn v snh hng ca nhit n qu trnh oxy ha nc qu
v cht lng ca sn phm.- Khi nghin cu, ti tin hnh ln men trong iu kin nhit ca mi trng
nn ti khng kim sot c snh hng ca nhit n tin trnh ln men. Kt
qu ti thu c cn hn ch. V vy, ti xin ngh cc tc gi sau nn nghin cu
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su hn v snh hng ca nhit n tin trnh ln men, a ra kt qu chnh
xc hn ch bin thnh sn phm c cht lng tt hn.
- Vi nhng kt qu thu c t qu trnh nghin cu ch bin sn phm nc
gii kht ln men t dch chanh dy, y l mt sn phm mang tnh t nhin cao,
thch hp cho nhiu i tng tiu dng, ph hp vi th hiu ngi tiu dng hin
i. Do vy, ti xin ngh nn nghin cu trn cc i tng khc lm phong
ph thm ngun sn phm trn th trng trong v ngoi nc, thm nhiu s la
chn cho khch hng, ng thi to ra nhng hng i mi cho cc ngun nguyn
liu khc nhau.
- Dch chanh dy c chua cao nn khi ln men v thanh trng s xut hin cc
mi v l. V th ti xin kin ngh nghin cu k hn v vn ny.
- V chanh dy Vit Nam c trng c tnh ma v, bo qun khng c lu
di nn khng chng c nguyn liu. V th ti xin kin ngh nghin cu ch
bo qun chanh dy.
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TI LIU THAM KHO
1. ng Vn Hp (2005) - Phn tch kim nghim thc phm thy sn, NXB nng
nghip.
2. H Duyn T (2000), Kim nghim thc phm bng phng php cm quan-
NXB Khoa hc v k thut.
3. L Ngc T (2002),Ha sinh cng nghip- NXB Khoa hc v k thut.
4. Lng c Phm (1998), Cng ngh vi sinh vt- NXB Khoa hc v k thut H
Ni.
5. Nguyn nh Thng (2000), Cng ngh sn xut v kim tra cn etylic-NXB
Khoa hc v k thut H Ni.
6. Trn Minh Tm (2000), Cng ngh vi sinh ng dng-NXB Nng Nghip TP H
Ch Minh.
7. Trn Th Luyn (1998), Cng ngh chbin cc sn phm ln men- NXB Nng
nghip TP H Ch Minh.
8. Trn Th Thanh (2001), Cng ngh vi sinh- NXB Gio dc.
9. V Cng Hu (2004), Cy tri min nam- NXB TP H Ch Minh
10. V Cng Hu (1983), Chbin ru vang tri cy gia nh - NXB Nng Nghip TP
H Ch Minh
11. Nc gii kht ln men hng v chanh dy tnhin, Trn Minh
Tm, cp nht lc 11h ngy 3 thng 7 nm 2009.
http://thucphamvadoisong.vn/.
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PH LC
I. PH LC 1: CC PHNG PHP PHN TCH KIM NGHIM
1. Xc nh cn ca dch ln men
ru l mt trong nhng ch tiu quan trng nh gi mc ln men ca
dch ln men v cht lng sn phm.
ru c th bng cn k, t trng k hoc bng phng php ha hc.
Tuy nhin vi sn phm nc gii kht ln men c cn thp, nu o bng cn k
hoc t trng k s khng chnh xc. Do nn s dng phng php ha hc
xc nh ru. Cch tin hnh nh sau:
Nguyn l:
Nhm chc ru b oxy ha thnh axit bi hn hp nitrocromic d. Phnnitrocromic dc nh lng bng iot.
Phn ng:
( ) OHCOOHCHKNONOCrHNOOHHCOCrK 23333352722 3441632 +++=++
( ) OHIKNONOCrHNOKIOCrK 223333722 6821462 +++=++
NaIOSNaOSNaI 22 6423222 +=+
Ha cht:
Hn hp nitrocromic:
- Kali bicromat: 4,9g
- Axit nitric m c: 1000ml
Dung dch KI 10%:
- Kali iotua: 100g
- Nc ct va : 1000ml
Tin hnh:
Ly 200ml dch ln men cn xc nh ru vo bnh cu 250ml ca dng c
v ct cho n gn cn. Khi ct ch khng cn b bay hi bng cch cho ung sinh hn ca thit b chng ct ngp trong 10ml nc ct v ng sinh hn c
lm lnh bi nc lnh khng qu 20oC. Nu dch ct khng 200ml th cho thm
nc ct va 200ml.
Sau , cho vo bnh nn 250ml c nt kn:
- Dch ct: 5ml
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- Nc ct: 5ml
- Dung dch nitrocromic: 10ml
- y nt kn bnh, trong 30 pht, sau cho thm:
- Dung dch Kali iotua: 10ml
- Nc ct: 100ml
Lc u sau 2 pht ri chun lng iot t do gii phng ra bng dung dch
Natri hyposunfit 0,1N cho n khi dung dch trong bnh chuyn sang mu xanh lc
ca mui crom (III) th dng. Trong trng hp, nu cho dung dch nitrocromic vo
c mu xanh lc ngay l dung dch nitrocromic cha d, cn phi cho thm dung
dch nitrocromic hay dng lng dch th t hn na.
Lm song song cng mu trng bng cch thay dch th bng nc ct. Thc
hin thao tc ging nh khi xc nh mu th.
Tnh kt qu:
( )
10007933,05
10015,10
=
FVVR
Trong :
- V: S ml NOSNa 1,0322 dng chun mu th
- V0: S ml NOSNa 1,0322 dng chun mu trng
- F: H s pha long- 1,15: C 1ml NOSNa 1,0322 th tng ng vi 1,15mg ru etylic
- 0,7933: T trng ca ru etylic
2. Xc nh hm lng ng tng s bng phng php Bertrand
Nguyn l
Gluxit kh trc tip oxy c tnh kh ca ( )2OHCu mi trng kim mnh, lm
cho n kt ta di th OCu2 mu gch. S ml OCu2 tng ng vi s lng
gluxit kh oxy.
Phn ng
( ) OHOCuRCOOHOHCuRCHO 222 22 =+=+
OCu2 c tnh kh oxy tc dng vi mui st (III) (Fe+++) lm cho mui ny
chuyn thnh mui st (II) (Fe++) trong mi trng axit.
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( ) OHFeSOCuSOSOHSOFeOCu 244423422 22 ++=++
4FeSO c tnh kh, do dng 4KMnO l cht oxy ha chun mi
trng axit.
( ) OHSOFeMnSOSOKKMnOSOHFeSO 23424424424 822810 +++=++
T s ml 4KMnO tiu tn chun 4FeSO hnh thnh, tra bng tm s mg
ng glucoza, maltoza, lactoza hoc saccaroza trong mu (mg) nhn vi h s pha
long ta c hm lng ng trong 100g thc phm.
Tin hnh
Chun b mu th:
ong 10ml dch cn xc nh. Lng cht th ly phi thch hp sao cho phn
dch lc em i chun c nng ng l 4 10 %.Cho mu vo bnh nh mc 100ml, trng ra dng cng mu vi ln bng
nc ct (Lng nc ra khng c qu th tch bnh nh mc).
Trung ha axit hu cc trong mu th bng dung dch %10NaOH n pH = 7
(Kim tra bng giy o pH).
un cch thy bnh nh mc 80oC trong 15 pht, thnh thong lc u trong
khi un. Sau , mu th ngui n nhit phng, kh tp cht bng
( ) %1023COOCHPb . Cui cng, b sung nc ct va n vch nh mc.
lng lc b kt ta.
Trong mu c ng Saccaroza nn ta thy phn bng cch ly 20ml dch lc
trn cho vo bnh nh mc 100ml. Cho 5ml HCl c, un cch thy 70oC trong 5
pht. Sau , lm ngui nhanh ri trung ha bng %10NaOH n pH