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BGIO DC V O TO
I HC NNG LM THNH PHHCH MINH
BO CO CNG NGHLN MEN
NG DNG VI SINH VT TRONG
SN XUT BNH M
GVHD: ThS. VNG THVIT HOA
THC HIN:
Ngnh: Cng NghHa Hc
Thnh phHCh Minh, thng 10/2013
Nguyn Vn Giu 10139048
Trn Cao Hiu 10139061
Phm ThThu Hin 10139059
Nguyn Vn Phc 10139179
Trn Nguyn Thanh Tm 10139199
L ThHng Thy 10139235
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LI NI U
Mc d shiu bit ca con ngi vnm men v nhng tnh cht ca n mi c
hn 150 nm, nhng ngay tthi ci, ngi ta bit dng bt ni (c lgm qun th
vi sinh vt to axit lactic v vi lai nm men). n u thk19, nm men bia, nm men
thi tnh my ru bia c con ngi sdng lm bnh m. Cui thk19, nhiu
ci tin kthut nh hthng thng kh (nc Anh), kthut ly tm tch nm men ra
khi mi trng tng trng (M) c dng sn xut men bnh m. Lc by gi
Pasteur cho rng nm men c thc nui trong dung dch ng ma vi amoniac, l
ngun Nit duy nht mi c ng dng. Sau thchin thI v thII, vic sn xut nm
menSacharomycesvCandidapht trin mnh. C nhiu bng sng chnh du nhng
tin bvk thut nui trong giai an ny, chyu l an Mch v c. Sau , cng
vi spht trin chung ca k thut ln men vic ci tin trang thit bv chng nm men
c nh hng ln trong qu trnh sn xut nm men hin i.
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MC LC
LI NI U ...................................................................................................................... 21. NGUYN LIU LM BNH M ................................................................................... 7
1.1 Bt m ......................................................................................................................... 71.1.1 Cc thnh phn chnh ca bt m ........................................................................ 71.1.2 Vic phn hng v nh gi cht lng bt m ................................................. 11
1.2. Nm men lm bnh m ............................................................................................ 121.3 Phgia ...................................................................................................................... 13
1.3.1 Nhim vca cht phgia ................................................................................ 131.3.2 Tnh nng ca phgia trong cng nghlm bnh m Vit Nam ...................... 14
2. GII THIU V VI SINH VT TRONG SN XUT BNH M
(SACCHAROMYCES) ........................................................................................................ 142.1 Tn gi: ..................................................................................................................... 142.2 Phn loi: .................................................................................................................. 142.3 c im hnh thi, kch thc ................................................................................ 152.4 Thnh phn cu to ................................................................................................... 162.5 Thnh phn ha hc .................................................................................................. 172.6 Sinh trng v sinh sn ............................................................................................ 18
2.6.1 Sinh trng ........................................................................................................ 182.6.2 Sinh sn ............................................................................................................. 18
2.7 Dinh dng v con ng chuyn i vt cht trong tbo nm men ....................... 222.8 c im nm men dng trong sn xut .................................................................. 24
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3. SN XUT NM MEN ................................................................................................ 253.1. Nguyn liu sn xut nm men ............................................................................... 25
3.1.1 Rng ............................................................................................................ 25
3.1.2 Ha cht ............................................................................................................. 273.2 Quy trnh sn xut nm men: men p rng v men kh ........................................ 28
3.2.1 Sn xut men p trng ............................................................................. 283.2.2 Phng php nui nm men bnh m ................................................................ 303.2.3 Qu trnh men lng ............................................................................................ 323.2.4 Thu tbo nm men, to hnh, ng gi........................................................... 333.2.5 Hiu sut v chi ph ........................................................................................... 343.2.6 Mt sphng php ci tin qu trnh v cht lng thnh phm men p .... 343.2.7 Yu cu cht lng thnh phm men p ........................................................... 353.2.8 Kim tra thng strong qu trnh sn xut ....................................................... 353.2.9 Sdng cht thi ca qu trnh sn xut ........................................................... 37
3.3 Sn xut men kh ..................................................................................................... 383.3.1 Gii thiu tnh hnh sn xut men kh nc ngoi ........................................ 383.3.2 c im men chu c qu trnh lm kh ..................................................... 393.3.3 Yu cu cht lng men kh ............................................................................. 403.3.4 Sn xut men kh .............................................................................................. 40
3.4 nh hng ca cc yu tmi trng n tc sinh tng hp sinh khi nm men........................................................................................................................................ 41
3.4.1 Nhit ............................................................................................................. 413.4.2 pH ca mi trng ....................................................................................... 423.4.3 nh hng ca cht ha hc ............................................................................. 42
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3.4.4 nh hng nng rng ............................................................................ 433.4.5 nh hng ca cng khng kh v khuy trn ln tc tng trng ca
nm men ...................................................................................................................... 433.5 Trang thit bcn thit cho mt c ssn xut men bnh m .................................... 44
3.5.1 Bphn sn xut men........................................................................................ 443.5.2 Trang bphng k thut ..................................................................................... 453.5.3 Vsinh ............................................................................................................... 45
3.6 Phn loi nm men dng trong sn xut .................................................................. 453.6.1 Phn loi theo dng ........................................................................................... 453.6.2 Phn loi theo v................................................................................................ 46
3.7 Cc phng php bo qun men ging ................................................................... 464. QUY TRNH SN XUT BNH M: .......................................................................... 485. QUY TRNH SN XUT NC TA: ..................................................................... 50
5.1 Vai tr ca nm men trong uy trnh sn xut ......................................................... 515.2 H hng bnh do vi sinh vt ..................................................................................... 525.3 nh hng ca vi sinh vt n phm cht ca bt bo qun ................................... 535.4 Hvi sinh vt bnh m .............................................................................................. 545.5 H hng do vi sinh vt ............................................................................................. 55
6. MT SNG DNG KHC CA NM MEN (Saccharomyces cerevisiae) ............... 56
6.1 Ln men ru ........................................................................................................... 566.2 Sn xut bia .............................................................................................................. 576.3 Sn xut ru vang v sanpanh ................................................................................ 586.4 Chvacxin H5N1 cho gia cm ................................................................................. 58
KT LUN ........................................................................................................................ 60
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Ti liu tham kho .............................................................................................................. 61
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1. NGUYN LIU LM BNH M
1.1 Bt m
Bt m l nguyn liu chnh sn xut bnh, c chbin tht la m. Bt m chai loi: bt m trng v bt m en. Bt m trng c sn xut tht la m trng, bt m
en c sn xut tht la m en.
Ngun nguyn liu chyu ca nc ta l nhp tnc ngoi (nhp bt m v la
m) v ta chnhp loi la m trng. La m trng c hai loi: loi cng v loi mm. La
m cng c cht lng cao hn.
1.1.1 Cc thnh phn chnh ca bt m
Thnh phn ha hc ca bt m phthuc vo thnh phn ha hc ca ht v ph
thuc vo ht bt. Nhng c im thnh phn bt m vmt slng v cht lng nh
theo gi trdinh dng v tnh cht nng bnh ca bt. Cc cht dinh dng trong bt c
hng cao th c c thtiu ha dhn, nhng bt m hng thp li c vitamin v cht
khong cao hn.
Bt m chyu gm gluxit v protit, cthvthnh phn c trnh by bng
di y:
Hng
bt m
Thnh phn ha hc trung bnh tnh bng % cht kh
Pantozan Tinh bt Protit Cht bong
chungXenluloza Tro
Ho
hng1,95 79 12 0,8 1,8 0,1 0,5
Hng I 2,5 77,5 14 1,5 2 0,3 0,7
Hng II 3,5 71 14,5 1,9 2,8 2,3 1,2
Hm lng cc gluxit v protit chim khong 90% trng lng bt m v Protit ca
bt m. Hm lng protit c trong cc hng bt m khc nhau th khng ging nhau. Hm
lng protit tng dn tbt hng cao n bt hng thp, nhng vmt dinh dng th
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protit trong bt hng cao gi trhn protit trong bt hng thp. Protit trong bt m gm 4
loi:
Anbumin (ha tan trong nc) Globulin : ha tan trong dung d ch mui trung tnh Protalamin: ha tan trong dung dch ru 60 - 80% cn tn gi l Gliadin. Glutenlin : ha tan trong dung dch kim 0,2%
Trong 4 loi ni trn th hm lng Anbumin v Globulin chim khong 20%, cn
80% l Protalamin v Glutenlin, tlprotalamin v glutenlin trong bt m l tng ng
nhau. Bt m nho vi nc ri yn mt thi gian sto thnh Gluten. Ra bt nho
cho tinh bt tri i cn li mt khi do l Gluten. Gluten thu c khi ra qua bt nho gil Gluten t. Trong gluten t c khong 60 - 70% nc. Hm lng gluten t trong bt
m dao ng trong phm vi rt ln, t15 n 55%.
Khi bt m c cht lng bnh thng th tlGluten t phthuc vo hm lng
protit ca bt. Vi cc loi bt m sn xut tht bhng, su bnh, ny mm, do sy
nhit qu cao, th hm lng Gluten t gim v tnh ht nc ca protit bthay i.
Hm lng v cht lng Gluten bt m phthuc vo ging la m, iu kin trng
trt, chsy ht, chgia cng nc nhit, chbo qunGluten ca bt m chtlng cao thng c n hi tt, chu ko va phi. Nu Gluten c chu ko ln
th bnh lm ra xp do gic kh tt. Cn nu dng bt m cht lng cao v chu
ko nhth bt nho thng bchy khng t yu cu, bnh lm ra t xp. Chnh v cht
lng ca Gluten c nh hng ln n qu trnh chbin v cht lng sn phm nh
vy nn trong sn xut bnh quy thng sdng bt c cht lng yu v trung bnh.
Trong qu trnh chbin c thvn dng cc yu tca nhit , nng mui n,
cng nho ci thin nhng tnh cht vt l ca Gluten. Gim nhit nho th Gluten
trnn cht hn, tng nhit nho th Gluten nnhanh nhng khnng gikh km v
bnh t nhn.
Mui n c tc dng lm cho Gluten cht li v tng khnng ht nc ln, cng
thy phn protit gim i r rt. Cng nho lm tng qu trnh to hnh Gluten nhng
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lm gim khnng gikh ca Gluten.
Axit ascorbic, kali bromat, pe roxyt v mt scht oxi ha khc c tc dng lm cho
Gluten cht hn cn cc cht khth c tc dng ngc li.
S lng Gluten khng nh hng ln n cht lng bnh quy, song hm lng
Gluten tng th m ca bt nho tng, do thi gian nng bko di. V vy, ta cn hn
chslng Gluten trong khong 27 -30%.
Gluxit ca bt m: gluxit trong bt m gm c: tinh bt dextrin, xenluloza,
hemieluloza, gluxit keo, cc loi ng. Qu trnh to thnh gluxit c biu din bi pht
trin tng qut sau :
6CO2+ 6H2OC6H12O6+ 6O2
Glucoza c to nn s chuyn thnh cc gluxit khc. Qu trnh quang hp
c thc hin nhnng lng mt tri v sc txanh ca cy (clorofin).
Tinh bt:l gluxit quan trng nht ca tinh bt. Trong hng bt cao cha n 80% tinh
bt. Tinh bt ca cc loi bt khc nhau th khng ging nhau vhnh dng, kch thc,
khnng trng nv hha. ln v nguyn ca ht tinh bt c nh hng n tnh
rn chc, khnng ht nc v hm lng ng trong bt nho. Ht tinh bt nhv ht
tinh bt vth c ng ha nhanh hn. Trong cc ht tinh bt, ngoi tinh bt ra cnc mt lng nhaxit photphoric. Axit silicic, axit bo v cc cht khc.
Dextrin:l sn phm to ra u tin trong qu trnh thy phn tinh bt. l nhng
cht keo to thnh vi nc mt dung dch dnh. Khi lng phn tv tnh cht ca dextrin
phthuc vo mc thy phn ca tinh bt. Ngi ta phn ra thnh cc nhm dextrin sau
y:
Amilodextrin: l hp cht cu to ging tinh bt, khi tc dng vi iot cho mu tm Eritrodextrin: l hn hp c khi lng phn tnhhn, tc dng vi iot cho mu
Acrodextrin v maltodextrin l nhng dextrin n gin nht, khi tc dng vi iotkhng cho mu c trng.
Trong bt m sn xut tbt m ny mm c cha t3-5% l dextrin. Dextrin t lin
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kt vi nc, do khi bt nho c hm lng cao cc dextrin th bnh lm ra km dai.
Xenluloza:cng c cng thc chung ging tinh bt nhng rt khc nhau vcu trc
phn t v cc tnh cht ha hc. Phn t xenluloza gm trn 1500 gc glucoza.
Xenluloza khng tan trong nc lnh v nc nng. Thy phn xenluloza bng axit kh
khn hn thy phn tinh bt nn khng th tiu ha c xenluloza v chnh lng
xenluloza lm gim gi tr dinh dng ca bt. Trong bt hng cao c khong 0,1 -
0,15% xenluloza, cn trong bt hng thp th cha 2 - 3 % xeluloza.
Hemixenluloza:l polisacarit cu to ycc gc pentozan (C5H8O4)n v hecxozan
(C6H10O)n. Hemixenluloza khng ha tan trong nc nhng ha tan trong kim. N d
thy phn hn xenluloza. Hm lng hemixenluloza ph thuc vo hng bt, thng
khong 2 - 8%, c thngi khng tiu ha c hemixenluloza.
Gluxit keo:l cc pentozan ha tan, chyu cha trong ni nh ca ht. Trong bt
m hm lng gluxit keo vo khong 1,2%. Gluxit keo c tnh ho nc rt cao. Khi
trng ntrong nc cc gluxit keo cho ta nhng dch keo ny c nh hng r rt n cc
tnh cht l hc ca bt nho.
ng trong bt:cha mt lng khng ln lm. Trong bt c cha khong 0,1 - 0,5
maltoza. Trong bt m sn xut tht ny mm th hm lng maltoza tng ln r rt.
ng chyu nm trong phi ht. Hm lng sacaroza trong bt m khong 0,2 - 0,6%.
Hm lng chung cc loi ng phthuc vo loi bt v cht lng ca ht.
Cht bo:cc lipit l nhng cht hu c knc, c cu trc khc nhau, khng ha
tan trong nc nhng ha tan trong cc dung mi hu c. Trong cc lipit ca bt m,
ngoi cc cht bo trung tnh cn phi kn cc photphorit, sterin, sc t Trong bt cc
lipit trng thi tdo v trng thi kt hp vi protit, gluxit. Nhng hp cht ny c nh
hng n tnh cht cc gluten, chng lm cho cc gluten n hi hn. Hm lng chungca cht bo trong bt m vo khong 0,1 - 2% ty theo hng bt m.
Vitamin: trong bt m c cha rt nhiu vitamin nh B1, B6, PPVitamin cha
nhiu lp alrong. Ty theo hnh bt m th hm lng vitamin cng khc nhau. Hng
bt cng cao th vitamin cng thp v ngc li.
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Men trong bt:l nhng protit c tnh cht xc tc. Trong bt c cha rt nhiu men
lm nh hng n cht lng bt, cc loi men quan trng nh:
Men thy phn tinh bt v protit nh: proteinaza, polipeptidaza, - amilaza, -amylaza.
Ngoi ra bt m cn c cc men khc nh: lipaza, lipoxydaza* Tp cht trong bt m:Trong bt m c cha rt nhiu tp cht nh su, mt v
tng nhiu trong qu trnh bo qun.
1.1.2 Vic phn hng v nh gi cht lng bt m
Vic phn hng bt m l ht sc quan trng bi v i vi tng hng th thnh phn
ha hc, hoa l rt khc nhau dn n tnh cht rt khc nhau.
Thc tphn loi da rt nhiu vo qu trnh chbin. sn xut bt m thng
dng dy chuyn nghin bt nhiu hc phn loi. to hm lng Gluten, ln mu
scca bt sau mi hnghin rt khc nhau c trng cho tng hng.
nh gi cht lng bt m theo tiu chun ca Nh nc th cc chstrong tiu
chun cht lng bt m c c trng bng tnh trng vsinh v hng bt. Cc chs
cht lng y gm c: mi v, nhim trng, hm lng cc cht st v m.
Bt phi khng c mi l, vl, hm lng tp cht khng qu 3mg/kg bt, m
ca bt phi nhhn 15%...
Cc hng bt khc nhau th khc nhau v tro, trng, mn, axit v hm
lng Gluten t.
tro l chsc bn xc nh hng ca bt, thm vo ngi ta cn dng
trng v mn na. Cn hm lng Gluten, axit khng c trng cho hng ca bt v
chsny lun lun bin ng.
tro:Hng ca bt c xc nh bng hm lng cm (vqu, vht).
Xc nh trc tip hm lng cm rt kh khn, do hng ca bt c thhin gin
tip qua tro, xc nh tro t ng i n gin hn. tro ca ni nh la m vo
khong t0,4 - 0,45%, tro ca cm khong 7 - 8,3%. Do bt m hng cao cha t
tro hn bt m thhng thp. Nhiu nc trn thgii ly bt tro lm chsc bn
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xc nh hng ca bt m.
mn:mn ca bt c trng cho mc nghin. Bt hng cao th mn hn, c
ngha l gm tcc phn tnhhn. mn ca bt nh hng n gi trthc phm v
qu trnh chbin cng nh cht lng ca thnh phm. qu trnh hnh thnh bt nho c
kch thc ln schm trng n, bt cng mn th cng dhnh thnh bt nho do tc
trng nca Gluten trong bt th b hn trong bt mn v bmt ring ca bt b hn.
trng:Cc lp vqu, vht thng cha nhiu sc t, ni nh cha t sc t
hn. Bn thn ni nh c cha sc tcaratinoit n n bt m thng c mu trng ng.
trng ca bt khng phi lc no cng quan h cht ch vi tro, chnh l lp
anrong ca ht khng c mu nhng hm lng tro li c t hn.
S lng v cht lng Gluten: Cht lng ca bt m c trng bng Gluten.
Gluten ca bt hng cao hn thng c mu sng hn v ht nc ln hn. Bt c
hm lng Gluten cao thng c tnh cht nng bnh cao ph thuc vo cht lng
Gluten.
Khnng to kh ca bt c c trng bng lng CO2thot ra trong mt thi gian
nht nh v ng vi mt lng bt nho nht nh. Khnng to kh phthuc vo hm
lng ng v khnng sinh ng ca bt. Cht lng cc Gluten cng cao th cht
lng ca bt m cng cng cao. Gluten ca bt hng cao thng c mu sng cao hn v
ht nc ln hn.
axit:nh gi cht lng ca ht th axit l mt yu t. axit ca bt m
khong pH = 5,8 - 6,3 . axit v hm lng Gluten khng c trng cho hng ca bt.
axit ca bt: Ht v bt lun lun c axit do trong bt c cc mui photphat axit, cc
axit bo tdo v cc axit hu c khc (lactic, axetic). Cc axit c to thnh do qu
trnh thy phn bng men trong thi gian bo qun bt hoc ht. axit ca bt m = 5,8 -6,3.
1.2. Nm men lm bnh m
Chng loi nm men dng sn xut bnh m thuc h Saccharomyces
cerevisiae. Nguyn liu chnh dng sn xut men l mt r, ngoi ra mt sha cht
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khc sc cung cp trong qu trnh nui cy men bsung cc cht dinh dng m
mt rkhng . Qu trnh nui dng men Saccharomycesl qu trnh hiu kh v vy
ngi ta phi thi vo bn ln men mt lng kh rt ln.
Trong qu trnh nui cy nm men ngi ta phi kim sot lng mt rnp vo
bn ln men theo lng cn c trong mi trng ln men. Nu lng mt np vo nhiu
qu nm men skhng sinh sn m sthc hin qu trnh ln men to ra cn khin nng
cn tng cao v nng sut men sgim, nhng nu lng mt np vo qu t nm men
sthiu cht dinh dng cho sinh trng.
1.3 Phgia
Phgia bnh m l mt hn hp cha rt nhiu cht hot tnh nhm phn ng to nivi mng protein ca bt to nn mt khung protein vng chc c thcha kh ca qu
trnh ln men. Hm lng sdng cht phgia sty theo cht lng bt .
1.3.1 Nhim vca cht phgia
Trong qu trnh lm bnh m, khi cc con men n ng trong bt sto ra kh CO2,
cc lng kh ny sy bnh nphng to ra to ra chic bnh m c to so vi th
tch bt nho lc ban u. Bnh m tnhin th ccprotein trong bt m sl nhng cuni vi nhau, nh hnh thtch gikh CO2ca bnh m, nu bt m "chun" cho lm bnh
th sc mt bnh bnh thng sau khi nng.
Nhng trn thtrng do nhiu yu t, Vit Nam cc bt m cha chun nh, ngi
lm bnh bt buc phi c "phgia" lm tc nhn nh hnh.
Chnh v cc nh l ca Vit nam ang sdng bt c hm lngprotein thp di
tiu chun sn xut bnh m nn nhim vca phgia bnh m trnn rt quan trng
v khng c phgia th bn thn bt m khng thto c khung protein cha kh.Do vy to mt bnh m nxp nh bnh m Vit Nam (c xp nht thgii!),
cc thnh phn cc cht nh ha trong phgia (Emulsifier) sl mng to khung gikh
chnh cho bnh m.
Ph gia bnh m l mt hn hp cha rt nhiu cht hot tnh (enzyme,
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Emulsifiers, oxy ha...) nhm phn ng to ni vi mng protein ca bt to nn mt
khung protein vng chc c thcha kh ca qu trnh ln men. Hm lng sdng cht
phgia sty theo cht lng bt. Bt xu phi sdng nhiu phgia, bt tt bt phgia i.
Ngoi ra trong phgia cn cha mt scht htrqu trnh ln men, cung cp thc
n cho con men v chuyn ha tinh bt thnh nhng n phn t hay thnh nhng
carbonhydrat ngn mch c thcon ngi hp thu trong qu trnh tiu ha thc n.
Do tnh nng ci to cht lng cao nh vy m th gii gi ph gia bnh l
"Bread improver v Cakes improver" .
1.3.2 Tnh nng ca phgia trong cng nghlm bnh m Vit Nam
Ngoi yu tk thut trn, phgia vi mt cuc cch mng cng nghhon tonmi, nh sn xut phgia cn a thm vo cc tnh nng trong qu trnh lmbnh trong
thnh phn ca phgia to phn ng sinh-ha lm thnh nhng tnh nng nh sau:
n nh v htrqu trnh ln men bnh m, cch lm v thch hp cc loi bt. Gia tng xp do v mm ca rut bnh. To mu sc v hng vbnh.
2. GII THIU V VI SINH VT TRONG SN XUT BNH M
(SACCHAROMYCES)
2.1 Tn gi:
Saccharomycesl mt chi nm men c sdng rng ri trong ngnh thc phm nh
lm bnh m, sn xut cn. Saccharomycesc ngha l nm ng v l loi vi sinh vt duy
nht uc sn xut vi quy m rt ln trn thgii.
2.2 Phn loi:Gii Nm
Ngnh Ascomycota
Lp Saccharomycetes
B Saccharomycetales
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H Saccharomycetaceae
Ging Saccharomyces
Loi Saccharomyces cerevisiae
Mt sloi i din:
Saccharomyces bayanus
Saccharomyces boulardii
Saccharomyces bulderi
Saccharomyces cariocanus
Saccharomyces cariocus
Saccharomyces cerevisiae
Saccharomyces chevalieri
Saccharomyces dairenensis
Saccharomyces ellipsoideus
Saccharomyces martiniae
Saccharomyces monacensis
Saccharomyces norbensis
Saccharomyces paradoxus
Saccharomyces pastorianus
Saccharomyces spencerorum
Saccharomyces turicensis
Saccharomyces unisporus
Saccharomyces uvarum
Saccharomyces zonatu
Trong ,loi c con ngi sdng phbin nht l Saccharomyces cerevisiae,
n c dng sn xut ru vang, bnh m v bia thng nghn nm trc.
2.3 c im hnh thi, kch thc
c im hnh thi: nm men Saccharomyces cerevisiaethuc c thn bo, t
bo dng hnh oval, chiu di khong 10v chiu rng khong 5.
c im sinh l, sinh ha: nm men Saccharomyces cerevisiae sinh sn bng
phng php mc chi, sinh trng nhit ti u 28 320C. Nm men c khnng
ln men ng glucose to thnh ethanol. Nhit ln men ti u casacchromyces
t28320
C.Trong iu kin ln men ethanol, pH ti u ln men l 4,55,0. Nu pH thp
khong 3,0 4,0 nm men cng hot ng c v vi khun bc ch; pH cao hn th
sn phm sc chua thp, sn phm dbnhim khun v cc sn phm phtrong qu
trnh ln men s to nhiu hn, ln men c hiu sut thp. Thng thng nng dung
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dch ng dng cho ln men bi nm men Saccharomyces cerevisiae t khong 22%
khi lng hoc t hn.
c im sinh thi: nm men Saccharomyces cerevisiae phn b vng ni v
vng nhit i.
2.4 Thnh phn cu to
Nm men Saccharomycesgm nhng thnh phn chyu sau:
Vch tbo Mng tbo cht: nm st vch tbo, c cu to chyu l lipoprotein, givai tr
iu ha vn chuyn cc cht dinh dng cho tbo.
Tbo cht: gm c mng li ni cht l vtr ca nhiu hthng enzyme khcnhau, m bo svn chuyn vt cht cho tbo v cc cu tkhc nhau nh b
my Golgi, lysosom, khng bo, (cha cc sn phm bphn ct, hay cht c lc
thc hi cho tbo. Nng lng cung cp cho tbo qua nhng phn ng xy ra
trong ty thcng nm trong tbo cht. Trong tbo cht c nhn cha thng tin
dtruyn cho tbo v cc thnh phn lin quan trong qu trnh sinh t ng hp v
sinh sn ca t bo. Nhn nm men cphn trn l trung th (centrosome) v
centrochrometin v ph n y ca nhn c thm khng bo (vacuole), bn trong
cha 6 cp nhim sc th (NST) v bn ngoi mng nhn c nhiu ti th bm
quanh. Ngoi ra cn c ht glycogen, ht mdtrcht dinh dng cho tbo.
Cu to nm men:
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2.5 Thnh phn ha hc
Thnh phn ho hc ca tbo nm men Saccharomyceskhc nhau tuthuc vo
iu kin mi trng nui cy, thnh phn cc cht dinh dng trong mi trng nui cy
v tnh trng sinh l ca tbo.
Nm men p c cha 70-75% nc, 25-30% cn li l cht kh. Nc: bao gm phn
nc nm bn ngoi t bo v phn nc nm trong tbo. Lng nc khc nhau tuthuc v o chng nm men, kthut nui vphng php thu tbo. V d: khi nui trong
mi trng NaCl th lng nc trong tbo gim.
Thnh phn cht kh ca tbo nm men bao gm protein v cc cht cNit khc
chim 50%; cht bo 1,6%; hydrat cacbon 33,2%; m t bo 7,6%; tro 7,6%. Thnh
phn ca nhng cht ny khng cnh, n c ththay i trong qu trnh nui cy cng
nh qu trnh ln men.
Hydrat cacbon gm: polysaccharic, glycogen, trehalose (12 -12,5%), mannan (18,7-24,9%), glucan (9,47-10,96%) v chitin. Nhng nghin cu ng hc v s bin i
hydrat cacbon trong qu trnh bo qun nm men cho thy l glucan, mannan v dng
glycogen tan trong kim v axit clohydric l yu tcu trc ca tbo, trong khi trehalose
v glycogen tan trong axit acetic, l cht to nng lng chnh cho t bo. Hm lng
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trehalose trong nm men c lin quan n tnh bn vng ca n: lng trehalose cng cao
nm men cng bn.
Cht mca nm men l mtrung tnh glycerol, photpho lipit, sterol tdo v nhiu
sterol, este. Tro chim 6,5-12% lng cht kh trong nm men v dao ng ty theo mi
trng nui cy.
2.6 Sinh trng v sinh sn
2.6.1 Sinh trng
Qu trnh sinh trng ca nm men gm cc pha: pha tim st, pha ch s, pha cn
bng v pha suy vong. Trong tim pht nm men hu nh khng sinh sn, trong pha th
hai nm men bt u ny chi mnh v ln men. Trong pha cn bng sinh trng, nm
men n nh v ln men mnh. pha cui cng, ssinh sn hu nh ngng li v bt u
kt lng.
Khnng kt lng ca nm men c vai tr rt quan trng. Men chm kt lng dng
bng di y cc thng ln men cn men ni th ni ln bmt dch ln men. Tc ln
men tuthuc vo nhiu yu t: khnng ln men ca nm men, hot tnh sinh l v s
lng tbo ca chng trong mi trng, ph thuc vo nhit , pH, thnh phn ho
hc ca dch ln men... Ngoi ra cn ph thuc vo hm lng cc cht protein trong t
bo nm men.
2.6.2 Sinh sn
Men c thsinh sn v tnh thng qua mc chi hoc hu tnh thng qua shnh
thnh ca nang bo t. Trong qu trnh sinh sn v tnh, chi mi pht trin tmen mkhi
cc iu kin thch hp v sau , khi chi t ti kch thc ca men trng thnh th n
tch ra khi men m. Khi cc iu kin dinh dng km cc men c khnng sinh sn
hu tnh sto ra cc nang bo t.
Sinh sn v tnhSinh sn v tnh nm men thng gp nht l ny chi, khi mt chi hon chnh s
pht trin ngay, chi sni lin vi tb o m(bud scar) v khi chi ri ra tbo m
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gi l im sinh sn (birth scar).
Sphn i (fission) khng nhn thy Saccharomyces cerevisiaenhng thng
gp Schizosaccharomyces.
Cc giai on pht trin chi v chi tch ra khi tbo m
Ny chi nm men
Sinh sn hu tnh:Nm men khng sinh ra cc c quan sinh dc m chng sinh ra hai t bo dinh
dng m nhim vging nh cc giao t; Qu trnh hp tbo cht (plasmogamy) v hp
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nhn (karyogamy) xy ra v thnh lp tbo nhbi, nang v cui cng l bo tnang
thnh lp trong nang.
Giai on sinh sn hu tnh nm men Saccharomyces cerevisiaeSbo tnang ty thuc vo sln phn chia nhn nhng thng l 8, bo tnang
c gii phng, ny mm hnh thnh tbo dinh dng mi ty chng sinh sn v tnh
bng sny chi hay phn i.
Tuy nhin, sinh sn hu tnh khng phi n gin. Theo Guilliermond (1949), nm
men c 3 loi chu ksinh trng hay vng i khc nhau c m t3 loi nm men:
Saccharomyces cerevisiae, Saccharomyces ludwigiiv Schizosaccharomyces octosporus.
Saccharomyces cerevisiaey l loi dtn vi 4 bo tnang hnh thnh v 2 bo tnang mang gen a, chai
trong 1 nang vi 2 bo tnang mang gen hay a sto ra loi gen pht trin c lp. Khi
tin hnh tip hp , mi loi v a stip hp thnh mt chi mang tnh giao tri hai giao
ttbo hp t(zygote), sau tb o tip hp ny chi cho ra mt tbo ging ht nh
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tbo tip hp nhng mang 2n NST, tbo tip hp pht trin thnh nang (tbo tip hp
to hn tbo dinh dng v c hnh bu dc) v trong iu kin mi trng bt li, tbo
tip hp gim phn hnh thnh 4 tbo n bi trong 2 tbo n bi mang gen a v 2
tbo n bi mang gen.
Saccharomyces ludwigiiNm men ny bt u vi 4 bo tnang A1, A2, A1, v A2 trong mt nang mng
v; 4 bo tnang ny shot ng nh cc giao t.
S tip hp vi A1 v A2 v cui cng thnh lp 2 tbo tip hp nhbi trong 1
nang, mi tbo tip hp ny mm vi mt ng mm (germ tube) th ra ngoi, ng mm
l mt loi tbo a nhn v hot ng nh mt si khun ty nhbi v cui cng pht trin
thnh 1 tbo nhbi v c xem nh mt nang. Nhn ca tbo nhbi vi hai nang l
A1 v hai nang l A2; Nh v y, Saccharomyces ludwigii c vng i hon ton l nhbi
v tbo n bi chgiai on bo tnang hnh thnh mt nang v tip hp to t
bo tip hp.
Schizosaccharomyces octosporusy l loi nm ng tn, tbo dinh dng l n bi v phn i thnh 2 tbo
con, mi tbo n bi l tbo giao tv sinh sn hu tnh xy ra vi hai tbo tin
gn li nhau v mc ra mt chi (producrance) v tip xc vi nhau to thnh mt ng
hay mt ng thng vi nhau gi l ng tip hp (conjugation tube) hay knh tip hp
(conjugation canal), nhn ca hai t bo giao tdi chuyn vo trong ng ny v tin hnh
tip hp ti y ri hnh thnh nhn nhbi, tbo cht ca hai giao tny hp nhau thnh
tbo tip hp sau to thnh mt nang. Nhn tbo hp tphn chia ln u l gim
phn thnh 4 nhn n bi ri tip n l phn chia thnh 8 nhn v 8 nhn ny thnh 8
bo t nang v chu ksinh trng hon tt.Nh vy, nm men Schizosaccharomyces octosporusc chu ksinh trng i xng
vi Saccharomyces ludwigiichyu l giai on n bi.
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Chu ksinh trng ca Schizosaacharomyces octosporus (F - O)
2.7 Dinh dng v con ng chuyn i vt cht trong tbo nm men
Hin nay ngi ta nhn thy qu trnh dinh dng ca nm men gm 2 giai on:
Cht dinh dng qua mng tbo cht vo tbo. Chui cc phn ng ha hc, bin i cht dinh dng tng hp cht liu cho t
bo.
Mi trng dinh dng cha nhng thnh phn c p sut thm thu khc nhau. Cc
cht khng in tch nh ng saccharose, ru axit hu c, amino axit xm nhp qua
mng tbo bng cch khuch tn hay vn chuyn thng, do skhc nhau vnng
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cc cht ny gia tbo v mi trng. Cc cht in tch trong dung dch nh mui KCl,
Magie, canxi v cc kim loi khc c thvo tbo thng theo thang nng hay vn
ng ngc li thang nng (vn chuyn hot ng).
Ngoi ngun hydratcacbon v ngun nit hoc v c hoc hu c, nm men cn s
dng cc nguyn tvi lng nh K, Na, Ca, Mg c vai tr quan trng trong dinh dng
nm men. Ring Natri c ngha quan trng trong stng trng ca tbo nm men. Ion
Natri l thnh phn duy nht di chuyn vo tbo bng c2 c ch: thng v hot ng
v khi n thm nhp vo tbo nm men, mang theo csaccharose, amino axit, ngay c
khi khng c schnh lch nng cc cht ny gia tbo v mi trng. Kt quth
nghim cho thy: khi thm NaCl vo mi trng t1-1,5%, dn n qu trnh tng hp
hot ng tng, gia tng hot tnh sinh sn ca nm men v hiu sut thnh phm cao hn,
phm cht thnh phm c ci tin, ng thi hn chspht trin ca nm men l.
nh hng trn thnh phm men bnh mPhng php
nui
Thnh phn trong tbo Cht lng nm men
Cht kh mHot lc lm c
btTnh nhy cm
thm thuKhng thm
NaCl34,7 65,3 6075 520
Thm NaCl 40 60 4555 06
Cht dinh dng sau khi vo tbo nm men sc bin i theo mt tronghai con ng sau, ty iu kin mi trng v phng php nui cy:
C6H12O62CH3-CO-COOH + 2H2ng glucose
CH3CH2OH + 3CO2(1) 6H2O + 6CO2(2)
RuTrong con ng chyu to cn. Theo quan im nng lng, qu trnh ny t kinh
thn v cn nhiu nng lng trong ru, trong khi cn ng to ra cc thnh phn ch
yu ca tbo. Tnhng thnh phn ny khi lng tbo gia tng n mt gii hn nht
nh, sau tbo bt u ny chi. Vch tbo mm i, cht nguyn sinh ca tbo chui
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qua vch ny, v bt u hnh thnh vch cho ti sinh cht con. Chi tng dn kch th c
cho n khi tch khi tbo m. Ty chng v iu kin nui, qu trnh ny thng mt t
1-1,5 gi. Cho n nay cha r l cbao nhiu tbo con c thc sinh ra t tbo
m. Theo dkin ca A.Kyker mi tbo nm men c khnng to c trung bnh 25-40
tbo mi.
2.8 c im nm men dng trong sn xut
Khng thn thun da vo hnh thi kch thc, hay khnng ln men ca nm
men xc nh nm men tt hay xu, c n c sphi hp gia cc thng sny. Kt qu
phn tch nm men bnh m hin c sn xut Lin X v mt snc khc, ngi ta
a ra cc tiu chun nm men Saccharomyces cerevisiaec chn sn xut menbnh m nh sau:
- Tbo ln, c dng hnh cu hay hnh trng, ng knh t nht 711 mm.
- Hot tnh maltase:biu ththi gian 1g nm men p phng thch ra 10ml CO2khi
ln men 20 ml dung d ch ng maltose 5% 70 pht.
- Hot lc lm dy bt: biu th thi gian 5g nm men p l m nkhi bt 280g n
chiu cao 1,5cm theo khun c kch th c xc nh, khng qu 45 pht .
- 100% bn vng vi rng : chtiu ny c a ra sau nhiu nm nghin cu, cho
thy nm men c ng nhy cm vi nng rng th khnng sinh sn qua cc thh
cng nhanh. Chng nm men c nh gi l bn vng 100% i vi r ng, nu
chng tn ti 6-7 thhm khng bcht trong mi trng c nng rng cao.
- Khnng tch ly sinh khi nm men l 0,2/gi, trong iu kin nui nm men c
sc kh, mi trng c nng cht kh l 8% 30c trong 6 gi, c tnh theo cng
thc sau :
Trong ml: sinh khi nm men sau 6 ginui
m :sinh khi nm men
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Mt shnh nh vsaccharomyces:
3. SN XUT NM MEN
3.1. Nguyn liu sn xut nm men
3.1.1 Rng
Yu cu cht lng rng:Hin nay rng c xem nh l sn phm phca nh my ng, thng c
dng lm c cht cho nhiu dng ln men, v gi thnh h v trong r ng ngoi
Saccharose cn c nhi u hp cht khc nh cht khong, hp cht hu c, vitamin c gi
trcho qu trnh ln men. Thnh phn rng ca tng nh my, tng vng khng ging
nhau, ty thuc vo ging ma hay cci ng, loi t trng, tnh trng bn phn, iu
kin kh hu khi cy mc, iu kin xl khi thu hoch.
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Thnh phn Rng cci Rng ma
ng tng s(%)
Cht hu c khng phi ng (%)
Protein (Nx6,25) (%)
Kali (%)
Canxi (%)
Magi (%)
Phospho (%)
Biotin (mg/kg)
Panthenic acid (mg/kg)
Inositol (mg/kg)
Thianin (mg/kg)
4852
1217
610
27
0,10,5
0,09
0,020,7
0,020,15
50110
50008000
1,3
4856
912
24
1,55
0,40,8
0,06
0,62
13
1555
25006000
1,8
im ng ch l trong rng ma c lng Biotin nhiu gp 20 ln so vi rng
cci v p ng c nhu cu Biotin ca nm men (160 -200mg/1tn rng). Ngoi
nhng thnh phn c ch cho stng trng ca nm men rng cn cha nhiu cht c
hi. Nhng cht ny phn ln hnh thnh trong qu trnh kt tinh ng hay trong qu trnhbo qun r ng chng hn nh: Canxi, Sunphuro dng lm nc ma trong li,
hydroxymethylfurfural hnh thnh trong qu trnh n u, kt tinh ng. ng thi nu lng
cht kh trong rng t hn 75% v pH nhhn, rng rt dnhim vi sinh vt.
Yu cu cht lng rng sn xut men bnh mThnh phn c c Lin x
Cht kh 76,5 75 74
ng (o bng polamimeter) 48 48 46ng (glucose, fructose) 2 - 0,51
pH 7 67,5 6,5
Nitrogen tng s - 1,2 1,4
CaO - - 1
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SO2 0,15 0,25 0,05
Biotin 200g/kg
mu/100ml dung dch c lng
cht kh 2% (tnh theo saccharose)
12ml dung
dch iot 0,1N
Vi sinh vt/1g ng (khng
phi vi sinh vt to nitric)103
Xl ng bxu hay bthiu
Nu rng khng cht dinh dng cho nm men (chng hn nh nhu cu nm
men i vi Mg 0,15% cao hn nng c trong rng) cn bsung cho nm men c
thtng trng c. Ring i vi rng xu, ty yu tnh hng m xl nh sau:
Loi Phng php v thi gian xl
Rng cha vi khun to nitricChlotetracyline: t15g trn 1m3dung dch r
ng pha long lm trong thi gian 1h
Rng c SO2 Clo 11g/110g SO2trong 60 pht
Acid bay hi cao Dng H3PO4thay v H2SO4lm trong rng
mu cao (2ml dung dch iot 0,1N) Pha long t nht 20 ln
Canxi 1%Pha long vi nc theo tl1:3, hpH n 4,5
4h ly tm loi kt ta
3.1.2 Ha cht
Sunphat amon(NH4)2SO4: L ngun m cho tbo nm men, cha t nht 21%
nit, m khng qu 1,5 %. V sunphat amon thng c sn xut taxit sunphuric cthcn ln FeS v Fe2(SO4)3c i vi tbo nm men. C thxl bng cch sunphat
vi amon ngoi khng kh n kh, 4 gitrc khi cho vo hthng ln men th pha thnh
dung dch .
Dung dch ammoniac:Dng chnh pH v l ngun m cho nm men, c cha
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25% nit.
Axit photphoric:Ngun photpho, nng khng t hn 70%, c ththay thDAP.
DAP: C cha P2O5hn 50,5 % m nhhn 0%.
MgSO4: Loi k thut, dtan trong nc, lng MgO < 16,3%, arcenic khng hn
0,0003%.
H2SO4
Ha cht chng nhim, clorua canxi, formalin, NaOH: t0,5-1% chng nhim
thit bv ng ng
Nc sn xut: nui nm men cn loi n c mm v mm trung bnh (1 cng
tng ng vi 10mg CaO/1lt )c cng ln lt t4-8 v 8-12, nc sch, trong,khng mu, khng mi, hm lng cc mui khng hn mg/l (Cl = 0,5; SO4 = 80; As
= 0,05; Pb = 0,1; Zn = 5; Cu = 3; FeO = 3; hm lng vi sinh vt khong hn 20 vi khun
E.coli/lit.
Du ph bt: C tc dng lm gim sc cng bmt dung dch, p sut kh cacbonic
(CO2) lm vtung bt thot ra ngoi. C thdng axit olic hay du lc, du cm, du
thu du, nng t0,005 - 0,01 % so vi dung dch cn ph bt.
Khng kh: Lng khng kh dng trong cc c ssn xut nm men c thchamt s lng vi sinh vt ng k(n vi ngn/1m). Lung kh ny cn c qua lc
trc khi dng sn xut.
3.2 Quy trnh sn xut nm men: men p rng v men kh
3.2.1 Sn xut men p trng
Qu trnh sn xut men bnh m bao gm cc giai an chnh sau:
Chun bmi trng dinh dng. Nui nm men: Nui men mv men thng phm. To hnh v ng gi men.
Hin nay phng phpnui nm men ti cc c ssn xut bnh m khc nhau v
cc chs: pha lang rng, tc tng trng ca nm men, sgiai on nui men
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m, men thng phm, thi gian nui, slng mm men, chi ph nguyn liu cho tng
giai an sn xut.
Chun bdung dch rngRng trc khi c dng nui nm men cn c xl loi bt cht keo,
cht l lng (huyn ph) v mt scht c hi cho stng tr ng ca nm
men.C thlm trong rng bng hai phng php:
Phng php ha hc:
Thng sdng axit sunfuric kt hp vi vi ti c khnng lm ng t, kt ta
cht keo. ng thi axit sunfuric cn lin kt vi mui ca rng cnh tranh vi axit hu
c,phn ly protin to ra axit hot ng thch hp cho ssinh sn ca nm men.
Pha long rng (0,73m3nc cho 1 tn rng), trn u, thm clorua canxi
(0,9kg vi hot ng/1 tn rng), khuy trn trong 30 pht v yn trong 30 pht.
Thm vo 6 lt axit sunfuric cho 1 t n rng, khuy tip tc 30 pht na, sau lng
t6 n 12 gi. Dng bm ht dch trong bn trn.
Pha long rng nh trn. Thm 1% vi ti (tnh theo nng rng) khuy
u, cho si 10 pht. Sau lng trong 7 gi, loi blp mu en y bn. Bm phn
trn vo bn cha khc, bsung axit n 0,250axit. Cng c thbsung axit sunfuricn 10axit vo rng khng pha long, cho si 30pht, sau pha long rng bng
nc lnh v xl vi nh trn.
Phng php c hc:
Dng my ly tm loi cht bn, cht keo c u im hn so vi phng php ha
hc vphng din kinh tv thi gian, gim tht that so vi ph ng php ha hc t
2% cn 0,14%. Trc khi ly tm, pha lang rng vi nc theo tl1:1, 1:2, 1:3, 1:4,
ty thuc thnh phn mui canxi trong r ng. Nu lng mui canxi trong r ng
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rn, pha trc khi dng hoc pha sn nng 20%.
3.2.2 Phng php nui nm men bnh m
nc ngoi, sn xut men thng phm, thng dng men m ln, bo qundi dng men sa, c hm lng t 300-700g/l. Giai an nui men m thng tin
hnh trong iu kin v trng, h thng nui nm men kn, nguyn liu c kh trng
hoc trit trong ni hp p sut hoc 100oC trong 60 pht. Chng hn Anh,
Hunggari, Tip Khc ngi ta nui nm men mtrong phng th nghim gm 3 giai on.
Thy in, Lin X: 4 giai an, : 5 giai an v 1giai an cui sn xut men m
trong phn x ng ging sch. Thi gian sn xut thay i t3-6 ngy. Trong qui trnh sn
xut men m, cc nc ny thng dng mi trng tng hp, nht l cc giai an trongphng th nghim nh: nc mch nha, c chua, c rt, dch tphn ca nm men, ng
glucose, maltose lm ngun cacbon v nit, vitamin cho nm men. Giai an sn xut
men m trong phn xng ging sch tuy khng v trng trit , nhng nguyn liu,
nc u c hoc khtrng 100oC trong 60 pht, hoc c xl hypocloric.
nc ta, hu nh chc giai an ging gc, c thc hin trong phng th nghim,
cc giai an nhn ging tip theo u thc hin trong iu kin v trng tng i, h
thng nui men tgiai an 4 tri l hthng h, v mi trng sdng thng khng
c giu nh cc qui trnh trn.
Nng nguyn liu c dng nui men nh sau:
Ngun hydrat cacbon: tnh trn rng hoc rng c bsung nc mch nha:12-15% cht kh.
Ammnium sunfat: t0,1-0,3%. Ur: 0,1-0,15%. DAP: 0,1% hay acid photphoric 0,06%. Magi sunfat 0,05%.
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S cc giai on nhn ging nm men:
Thtch mui Ngun hydrat cacbonThi gian nui
(h)pH Thng kh
ng nghim
10ml x 4
Nc chit khoai ty v
ng ct1620 5
Lc tc
130200
vng/pht
Bnh 1 ltRng nc mch nha
(1:1)810 5
Thng kh 1-
2m3/m3/h
Bnh 10 ltRng nc mch nha
(1:1)8 - 10 5
Thng kh 1-
2m3/m3/h
Bnh 50 ltRng nc mch nha
(1:1)3 5
Thng kh 3-
5m3/m3/h
Phuy 100 lt Rng 3 5Thng kh 8-
10m3/m3/h
Phuy 200 ltRng 68 5
Thng kh 8-
10m3/m3/h
Men lng ly tm ly tbo
cc c ssn xut men bnh m ti thnh phta khng bo qun men mdi dng
men sa. Mm men trong thtch trn li tip tc c nhn ln theo cch thc tun han
sn xut men p thnh phm nh sau:
ng nghim 20-100ml bnh 1Lbnh 10Lphuy 100phuy 200L
Lng ly tm ly men thnh phm
Tgiai an ng nghim n giai an 200L c thxem nh giai an men myu cuvcht lng khng c nhim men di hay vi khun. Nu khng c iu kin nhn
ging tng nghim gc, c thly tm ly men trong giai an ny sdng cho t nui
men tip theo. Nu lng v ly tm tip theo trong giai an ny men mphi t c
cc chtiu sau y:
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Hot lc lm dy bt 45pht. bn vng > 72 gi. Hot tnh zymase 45 pht. Hot tnh maltase 70 pht. Tnh nhy cm thm thu 10 pht.
Cng c thnh gi s bbng c im hnh thi v vi c im ca mt sc
quan ca tbo khi nhum v quan st di knh hin vi.
Tbo ng nht khng ln. Khng c thm.
Nhum tbo vi xanh metylen: nu tbo gi, cht sbt u tmu xanh n xanh
m, trong khi tbo trkhng bt mu.
Vng tun hon sau 200lt c thln n 10 ln phthuc vo cht lng men m, sch ca mi trng, nguyn liu, iu kin vsinh ca c smi vng t6 n 8 gi. cc
nc pht trin giai an nui men mv men thng phm c thc hin trong thit b
ln men kn, kh ti u vdiu kin thng kh, iu kin kim tra qu trnh c tng
ho, do kp thi xl nhng s st vkthut.
3.2.3 Qu trnh men lng
Khi sn xut men bnh m cn ch qu trnh ny v qu trnh ny c nh hng
ln n cht lng thnh phm. Trong qu trnh lng, khng cn cht dinh dng trong
mi trng, henzyme trong tbo nm men chuyn tqu tr nh hot ng sinh tng hp
sang qu tr nh trao i chnhm duy tr nhng chc nng bnh thng ca tbo. Trong
giai on ny, c dng tbo con, tbo trva mi to chi, tbo thnh thc. Tscc
dng ny khc nhau ty thuc quy trnh kthut v mi trng hat ng lc u. St
bo thnh thc cng cao men thnh phm cng gic tnh cht ca n lu hn. iu kin
lng tt nht l: Gim nhit n 270C. Gim lng khng kh 40-60% so vi giai on nui chnh. Thi gian lng t1,5-2 gi.
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3.2.4 Thu tbo nm men, to hnh, ng gi
Ly tm sau khi men lng:
Dng bm bm dch men vo my ly tm loi mi trng cn li. Thi gian ly
tm cng nhanh cng tt (khng qu 2gi). Ra khng lm xu cht lng men nhng
nc ra phi 20C, nu ra nc nhit thng lm tng thi gian ly tm, c th
nh hng ln cht lng thnh phm. Trong khi nui, nu c scvkthut nh nhit
tng khng cht khang th sau khi ly tm ha tbo vo nc lnh 20C kt hp vi
xl sau:
Chlotetracylin-hydroclodrid 5g/m3trong hn 30 pht. Axit sorbic 1kg/m3trong 30 pht. KH2PO4(8,5-20kg/m3) t1-15 pht.
Nhng cht ny 1 phn hn chspht trin ca vi sinh vt gy nhim, ng thi
c tc dng "dng" trn hat tnh sinh sn ca men
Lc p qut kh:
Ly tm xong, thu ly nm men cho vo my lc p trc khi ng gi. Nm men
c gili trong lp vi lc v dch mi trng sthm ra ngoi. Tc v lc huhiu phthuc v o lc tc dng v si khng ca mi trng. Nu lc p hu hiu,
sau giai on n y snhn c dng men p (thung gi l men pt) cha khang 75%
m c th ng gi, khng qua giai an qut kh. Trng hp lc p khng hu
hiu, c thdung qut gi xl tip tna gin 1gi.
To hnh, ng gi men p:
cc nc, giai an ny c thc hin bng my, v c b sung du thc vt
(0,1%), lxitin (lecithin) m bo bn chc v mu sc sn phm. Cc c ssn xutmen bnh m nc ta do trnh cng nghip cha cao v c nhiu lao ng thcng
nn sau khi lc p men c nho trn cho u, ngi ta c thnhi bng tay nh nhi
bt lm bnh bao hay cho t5-10kg men vo bao vi dy, ct cht ming bao li v p
bng chn cho n khi ng nht vm u sc v chc. Cn men thnh tng phn nng
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0,5kg cho vo ti nilon loi dy, p trong khun cy c kch thc tng ng. p cht
men theo khi vung vc ca khun, vut bao li cho thng, bc kn v ct thun li. Ct
vo tlnh bo qun t2-40C.
Khu to hnh v ng gi men cng lm nhanh cng tt, v trong iu kin sn xut
ca ta, nu khng ra sch men, henzyme ca tbo nm men ang trng thi ngh, c
thtip tc hot ng nh h ng ln cht lng men, hoc c vi khun gy nhim sinh sn
mnh hn tbo nm men ang ngh. Hot ng ca vi khun sto ra trong mi trng
nhng cht c lm km hm tbo nm men, lm cho slng nm men sng trong thnh
phm gim.
S tm tt cc giai on to thnh thnh phm nm men:
Ly tmlc p, qut khng gito hnhmen thnh phm
3.2.5 Hiu sut v chi ph
cc c ssn xut men bnh m nc ngoi ngi ta nui men trong hthng kn,
qu trnh nui c kim sot cht ch, hiu sut ln n 100% (100 kg rng c 75%
cht kh cho ra 100 kg nm men p). nc ta sn xut theo cch thc trn cho hiu sut
khng cao, thng cht t20-22% (t4,5-5kg rng cho 1kg men). Sau y l chi
ph nguyn liu sn xut ra mt tn nm men nc ta:
Nguyn liu Vit Nam (kg) Nc ngoi (kg)Thnh phn men (kg)
Vit Nam Nc ngoiRng
UrDAP
MgSO4
5500140147
130048,516
1000 1000
3.2.6 Mt sphng php ci tin qu trnh v cht lng thnh phm menp
Hin nay gia tng hiu sut v cht lng thnh phm men bnh m, cc nc
pht trin ch trin khai theo nhng hng chnh sau y:
Nui nm men trong mi trng c nng cht kh cao, trong rng c
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nng cht kh 75% c pha long t7-11 ln, gia tng hiu sut n 140% chi
ph cho 1 tn nm men gim 50% chi ph nng lng thng kh gim 35%. Men
thnh phm thu c c nng cht kh cao nht l trehalose, lm tng bn
vng ca men trong qu trnh bo qun.
Trin khai nui nm men lin tc trong sn xut hin i. Phng php ny vl thuyt u im hn phng php tun han.
Gim s to thnh ethanol (phn 2.3), bng cch sc kh men m trong mitrng chc ngun m, khang, sau 1gimi bsung rng.
Ci bin cht lng men mbng phng php lai, gy t bin.3.2.7 Yu cu cht lng thnh phm men p
Thnh phm men p c chscht lng nh sau:
m 75-74% Hat lc lm dy bt: 70pht Hat tnh zymase 60 pht Hat tnh mantase 100 pht bn vng: 48gi
Vmt cm quan, men p phi t cc chtiu sau: c mu vng sm, bn ngoi khng
c chm en, khng c mi mc v mi lkhc, c cu to chc, db, khng dnh tay.
3.2.8 Kim tra thng strong qu trnh sn xut
Trong qu trnh sn xut nm men bnh m, cn theo di nghim ngt cc thng sv
nhit , pH, axit, lng nit, hm lng cht kh trong dch men sau mi gikp thi
xl.
Nhit :
Duy tr nhit 29-300C. Thc tnc ta trong ma nng nhit trong qu
trnh sn xut c thln n 31-340C, lm cho stng trng ca nm men bchm li. Nu
hthng nui men kn c hthng nc iu ha th tt, nu khng khi theo di c s
dao ng v nhit trong qu trnh sn xut c th x l bng axit sorbic, hay
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chlotetracyline, hydrochlorid
pH:
o pH dch men mi gibng pH k, hay giy o pH. Giy kh ro trnh tip
xc vi ha cht c tnh axit hay kim. Thng pH=3-3,5 hay pH=5,5 l do khng
cht dinh dng trong mi trng, hay dng axit qu liu trong qu trnh lm trong mi
trng. Duy tr pH=4,5- 5,5 bng cch dng amoniac vi liu lng thch hp va c tc
dng chnh pH, va cung cp ngun m cho nm men.
Slng nit hp thc trong mi trng:
Cmi gily 10ml dch men (khng lc) pha vi 90ml nc ct v nhttdung
dch NaOH 0,1N vo; trong shn din ca phenolphtalein n khi c mu hng nht. K
thm vo bnh phn ng 5ml dung dch formalin trung tnh v chun ln 2 vi
NaOH 0,1N nh trn cho n khi c mu hng nht. Th tch (ml) NaOH 0,1N dng
trong ln 2 gi l sN-formol. Gi trtng i ny xc nh slng amonium v nito
amin trong mi tr ng. Lc bsung nit u qu trnh nui, chsN-formol l 1,0 - 1,5
trong giai an nm men tng trng mnh, sN-formol gim xung n 0,4-0,5, tuy nhin
khng cn thit bsung ngun nit vo mi trng. Vo cui qu trnh tng trng, sN-
formol gim n 0,2-0,3 v trong qu trnh lng, chun bly tm, sN -formol l 0,15-0,2.Stch ly nm men trong 1lt dch men:
Hng gi ly mu dch men, xc nh nng tbo nm men s b bng cch o
lng cht kh trong dch men vi ng kBalling. V chsBalling bnh hng do
lng nm men trong dung dch.
42,56g nm men/1L dung dch: 1oBalling. Do tskhc nhau vchs
Balling trc v sau khi ly tm lai tbo, c thtnh c lng tbo nm men
sau mi giv tnh c hiu sut sinh khi gn ng theo cng thc:
nc ta, dng cphbin o dung dch ng l ng kBaume. C thdng
Baume ko v tra Balling (Brix) tng ng tnh tan c lng tbo nm men
trong dung dch.
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* Bin thin cc thng strong qu trnh nui cy nm men theo l thuyt:
Thi gian pH Nhit SN - formol
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15 (men lng)
4,4
4,5
4,6
4,5
4,6
4,7
4,4
4,6
4,3
4,3
4,3
4,3
4,3
4,3
27
27
27
27
27
27
27
27
28
28,5
29
30
30
31
0,05
0,9
0,6
0,3
0,35
0,3
0,3
0,4
0,4
0,35
0,3
0,25
0,2
0,15
3.2.9 Sdng cht thi ca qu trnh sn xut
Dung dch thu nm men nui nm men trli:
Sau khi ly tm thu men m, phn dch cn li c thc dung trli nui nm
men, m khng cn phi thanh trng v 1m3dch ny c khang 39kg rng. Phn
dch cn li sau khi ly tm thu ly nm men th nh phm cha khang 25kg rng, cn
c khtrng trc khi dng li rng ny.
Thu hi kh CO2
Ngun protein cho gia sc v phn kali:
Php, cc c ssn xut nm men bnh m dng nc thi sau khi ly tm ly
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men v nc ra chn cho bc hi c li v bsung thm MgSO4thu hi 2 sn phm l
sunphat kali dng tinh thv dch c c giu protein dng lm thc n cho gia sc.
3.3 Sn xut men kh3.3.1 Gii thiu tnh hnh sn xut men kh nc ngoi
Sn xut men kh l qu trnh k thut kh phc tp; cn chng nm men c bit,
cc chnui men mv men thng phm c khc so vi men p. Hin nay cc nc
pht trin, vn ci tin cht lng men kh vn cha c hon chnh, cc nghin cu
thng tp trung theo 3 phng hng sau y:
Chn lc chng nm men c bit tdng men p bn vng cho n kh, sau dng phng php thch h p nui, v pht hin nhanh thng sthch hp vi
qu trnh lm kh ca nhng chng ny.
Tdng men kh bn vng qua thi gian bo qun, kho st v pht hin cu trchay chsno ca chng thch hp vi vic bo qun.
Tip tc ci thin cch bao gi men kh.nui nm men lm men kh, quy trnh c thay i so vi phng php nui men
p:
Dng mi trng c nng cht kh cao (pha long rng t7-14 ln, thmmui NaCl vo mi trng nui men) hay ngng cung cp ngun thc n cacbon
vo cui qu trnh sinh sn
Gim cng thng kh Tng nhit nui men ln t30-33C.
Sau khi c c dng men p qua chnui c bit nh trn, nm men p
chu xl nhit nh sau:Quc gia Phng php lm kh Thi gian
Anh
PhpLin X
120 oC41 oC5070 oC3060 oC
8 giy45 giy1015 pht36 gi
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H Lan sn xut c loi men kh c bit gi l "Ferminan", l hn hp men kh
v men p bnh m vi tl1:3. Men Ferminan c hot tnh men cao hn men kh 2 ln v
cao hn men p t4-6 ln.
3.3.2 c im men chu c qu trnh lm kh
Lng Trehalose trong tbo cao:Trehalose l ngun cht dtrcho tbo. Nhng nghin cu vvai tr ca hydrat
cacbon cho thy: Trehalose khng nhng l c cht giu nng lng cho cc qu trnh ni
bo, m cn l tc nhn iu chnh p sut ni bo, qua lm tng hot tnh sinh tng
hp. Phn tch ha hc cho thy l ng Trehalose trong men p c t2,1 - 4,9%, trong khi
lng Trehalose trong men kh c t7,6 - 8,1%. c nm men cha nhiu Trehalose cthdng mt sphng php sau:
- Tng p sut thm thu ca mi trng
- Gim cng thng kh
- Khng cung cp ngun hydrat cacbon 2 -3 givo giai on cui ca qu trnh
sn xut
nh hng ca ngun dinh dng hydrat cacbon trn cht lng nm men:Chcung
cp hydrat
cacbon
pha
long r
ng
Hiu sut
(%)
Men p Men kh
Hot lc
lm dy
bt (pht)
Lng
trehalose
(%)
Hot lc
lm dy
bt (pht)
Lng
trehalose
(%)
Khng bi
Bi 1 gi
Khng bi
Bi 1 gi
17
17
8
8
69
74
70,1
77,2
75
62
55
50
5,1
8
9,1
11,3
78
71
57
47
9,3
13,9
12,6
15,5
Lng saccharose ni boCng l mt chsquan trng xc nh men thch hp lm men kh. Chsny
c xc nh bng cch o kh CO2to ra khi cho lng nm men p ln men 20ml nc
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my 30C. Trong qu trnh h hp hiu kh, ng ni bo c bin i thnh kh CO2
v H2O. Do c th tnh c lng saccharose ni bo nh s lng kh CO2phng
thch ra. Thtch kh CO2tng ng vi lng saccharose ni bo thch hp cho men lm
kh l 20 ml CO2/gi.
Tnh nhy cm thm thuThhin bng schnh lch vthi gian lm dy bt ca nm men gia bt khng
c NaCl v bt c 3,35% NaCl. Skhc nhau khng qu 10 pht, c chn l nm men
bn vng lm kh.
Khnng to bo tNhng chng thch hp lm men kh c khnng to bo tthp hn (40%).
3.3.3 Yu cu cht lng men kh
Vcm quan, nm men kh c dng ht nhhay si ngn, mu vng sng c mi
thm c trng ca nm men.
Chtiu cht lng men kh:
Chtiu ha l Men cao cp Men loi 1
m 8% 10 %Hot lc lm dy bt
Thi gian bo qun
70 pht
12 thng
90 pht
5 thng
3.3.4 Sn xut men kh
Sau khi thu c dng men p bng phng php nui men c bit lm men kh,
qu trnh lm men kh tip theo gm hai giai on chnh:
- Trc nm men p thnh dng si di c dy v chc ng nht.
- Khnc, lm kh si nm men trn li thp nhqut thng kh kt hp vi nhit
t31 - 32C.
Trc nm men thnh dng sithc hin giai on ny c ththit kda ng, c c lkch thc 0,3 cm gn
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u ra ca my nghin hay my gi.
C thlm m nm men nu cn bng cch nho trn n khi c ng nht mong
mun. Cho nm men vo phu, tu ra snhn c nm men dng chui di khng t,
cng khng dnh nhp li vi nhau. Lp tc tri si nm men ln mng lm kh, nhng
nu nm men qu kh, chui nm men s v khi ra khi my, bt nm men ri xung
mng lm kh. Nu nm men qu m, khi ra khi my si nm men sdnh vo nhau,
khng to thnh si c.
KhncTri si nm men ln khay sy, cho vo my khnc, dng lung kh do qut cung
cp, cng sut 2700 m/pht, to ra s thng gi c tc 1,2m/giy. Nhit ca my
c iu ha nhhthng hi nc duy tr 31C trong 1 giu v 32C trong 3 gi
sau.
Chscht lng men kh v cch bo qun tng ng:Chs
Thi gian bo
qun (thng)
Hnh thc bo
qun
Hot tnh
lm dy bt
(pht)
m
(%)
Trehalose
cht kh (%)
Axit tng
s(ml)
6170
6170
6190
8,110
8
10
14,116
11,114
11
1,11,3
1,41,7
> 1,7
> 12
5
Gi kn
Gi khng kn
Khng bo qun c trong giy gi
3.4 nh hng ca cc yu tmi trng n tc sinh tng hp sinh khi
nm men
3.4.1 Nhit
C nh hng ln ln tc tng trng ca nm men. Nhit thch hp nht nm
men pht trin tt l 28-30C. Trn 43C v di 28C ssinh sn ca nm men bchm
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hay ngng li.
3.4.2 pH ca mi trng
pH tt nht cho stng trng ca men bnh m l 4,5 - 5,5; pH= 4: tc tch lysinh khi gim. Nu pH=3,5 hay pH=3 slm ssinh sn ca nm men bngng li. Mc
hp thcht dinh dng vo tbo, hot ng ca hthng enzyme tham gia vo s
tng hp protein, to vitamin u ty thuc vo pH, pH ngoi 4,5-5,5 lm cht lng
nm men gim i.
3.4.3 nh hng ca cht ha hc
Nguyn liu chyu sn xut men bnh m l rng, amonium sunphat, DAP,
MgSO4, axit sunfuric trong cc ha cht ny i khi c shin din ca nhng cht lm
c chstng trng ca tbo nm men.
nh hng ca mt scht ha hc ln stng trng ca tbo nm men
Cht
Nng lm nm men
chm hay ngng pht
trin (%)
Nng lm nm
men cht (%)
SunphuroNatriflo
Acid nitric
Formalin
Karamen
Acid acetic
Acid formic
Acid oxalicAcid sunfuric
Acid phosphoric
Acid clohydric
Ethanol
0,00250,002
0,0005
0,001
0,1
0,02
0,17
0,0010,3
0,39
0,14
12
0,004
0,9
3
0,341,3
2
0,72
25
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3.4.4 nh hng nng rng
Tc tng trng ca tbo nm men phthuc vo shp thcht dinh dng,
trong gii hn p sut thm thu ca mi tr ng v nng tbo. p sut thm thu ca
mi trng tng khi hm lng cht kh nh Saccharose hay cht hot ng thm thu
nh NaCl nhiu. Hin nay, cc nh my sn xut men bnh m nc ngoi nui nm men
trong mi trng c nng Saccharose ln n 5-6% ci tin cht lng men p v lm
men kh.
3.4.5 nh hng ca cng khng kh v khuy trn ln tc tng trng
ca nm men
Trong qu trnh nui nm men cn thit gicho dch men li n tc bo ha oxy ha
tan. Ngng cung cp oxy trong 15 giy sgy nn tc dng "m"trn hot ng sng ca
nm men. Oxy kh quyn chuyn vo tbo nm men qua hai giai on :
Ha tan oxy n dng lng Hp thu oxy ha tan vo tbo
Vl thuyt cn 0,761m oxy oxy ha 1 kg ng, nhng thc tchmt phn
nhoxy bm vo c nm men sdng, phn cn li bmt i do cc qu trnh tip xc,
nhit nng , nhy nht ca mi trng, cng khuy trn. Kch thc ca thit b
nui cy nm men l tin cn thit, nh hng gin tip ln s tng trng ca nm
men v chiu cao ct dung dch mi trng cng cao, thi gian kh bm vo t n b
mt lu hn, v shp thoxy c thc y khi nhit tng gn thch hp cho hot
tnh men. Chiu cao ct dung dch men tt nht l 3m mi c thm bo hiu sut thnh
phm v gim trng lng khi tiu dng. R rng l tng 1kg nm men cn ty thuc
vo chiu cao ct nc v lng kh tiu dng do cng c khc nhau.Chiu cao ct nc Lng kh cn/gi
3m
6m
8m
16 m
8 m3
6 m3
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Trong iu kin thng kh tt nht, tng sthtch oxy bm vo dch men gp 7 ln trs
l thuyt. Nu tc ha tan oxy cao, c ththy bt kh nhsi ln tn gia bmt tip
xc ca cht kh v cht lng.
3.5 Trang thit bcn thit cho mt c ssn xut men bnh m
3.5.1 Bphn sn xut men
Hthng nui men:- Phuy nha 200 lt : 25 - 30 ci, y l thng nui men bnh m phbin thnh
phta, thch hp vi iu kin sn xut bn thcng, dlm vsinh, sau mi t
nui. Tuy nhin, cng cn c mt sim hn chnh h thng kh btr khng
ng u, chiu cao ct nc khng t, lng kh chi ph kh cao.
- Nu c iu kin u t xy dng, nn thit khai ni nui men qui m 0,5m v2m. Dng thp khng rlm y v phm vbc xung quanh, np y bng kim
loi, c h thng ph n bkh, hi nc, hkim tra nhit , pH, lng kh,
v.v
My nn kh(my thi)L mt trong nhng thit bquan trng nht trong bphn sn xut men. Cn chn
my c khnng thot ng c cvslng kh vn dng v nng lng tiu th,
c thduy tr mt p sut n nh trong thtch ln. Khi cn gim thtch kh, nng lng
tiu th ca my gim, ng thi p sut cng khng v t qu mc ti a xc nh
trc m bo an ton. Yu tny cn thit v thtch kh thay i ty giai on pht
trin ca nm men v mi trng nui men.
My lc khlc khng kh i vo my nnC th dng my lc kh c h thng lc gm ch yu l vng kim loi tm
glycerin, vng ny c xp vo githp, qu trnh lc hu hiu nhsthay i tc
ca dng kh di chuyn vi tc cao. Bi bao tkhng ththay i hng bay cng tc d
vi dng kh, schm vo bmt m ca vng glycerin v bgili.
My l i tm:2 ciC thdng loi my ly tm l chn, chn my c hnh xc, c cn bng tt m
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bo an ton khi vn hnh.
My bm Ci p:1 ci Tlnh 100 li t:1 cing ng, u thi:25 bphn bkhi n cc phuy nui men.
3.5.2 Trang bphng k thut
- Bnh tam gic, ng nghim- Que cy, panh (pince)- Tvi sinh vt: 0-60C- Bung v trng- Tsy khtrng: 0-300C- Knh hin vi- Banme k- Nhit k
3.5.3 Vsinh
Nm men l sinh vt rt nhy cm, dbc chdo men di v vi khun to ta, do ni sn xut cn sch s. Nn xy chsn xut bng vt liu khng thm. Nn ch trng vn
vsinh ni sn xut dng phormalin tit trng v phormalin khng tn cng kim loi,
xng phormalin 10% pha long 1/1000 ln
3.6 Phn loi nm men dng trong sn xut
3.6.1 Phn loi theo dng
Dng nm men lng
L sn phm thu c ngay sau khi qu trnh ln men hiu kh kt thc,dch men ny c
cha sinh khi ca nm men ang pht trin.
u im: dsdng, hot lc lm nbnh m cao.
Nhc im: Kh bo qun, thi gian sdng gii hn 24h sau khi sn xut
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Nm men dng nho (nm men paste)L khi nm men thu c khi li tm nm men lng.
u im: vn chuyn ddng, thi gian sdng lu di
Nhc im: hot lc lm nkm hn nm men
Nm men thL loi nm men c c khi sy nm men paste nhit cao.
u im: thi gian sdng rt lu, dvn chuyn.
Nhc im: hot lc lm nkhng cao.
Do thi gian bo qun nm men lng ngn n n ngy nay ngi ta dng nm men nho
v nm men th l bnh m
3.6.2 Phn loi theo v
Men ltMen dng cho sn xut bnh mlt (H m lng ng thp). Nhng chng men ny
chsng v pht trin tt trong mi trng c nng ng thp (nhhn 20%)
Men ngtMen dng cho sn xut bnh mngt (Hm lng ng cao). Nhng chng men ny
chsng v pht trin tt trong mi trng c nng ng cao (cao hn 20%)
3.7 Cc phng php bo qun men ging
Phng php 1:
Giging thun khit trn mi trng thch nghing ,cy chuyn sau 12-24 ngy saukhi hot ha s btrn mi trng lng.
Mi trng thch nghing ,nc malt ng ha (c 12% ng kh ) 49,5%; dchmen tphn (khong 9% cht kh) 1% v thch 2%
Mi trng lng: hot ha nm men ngi ta dng dch malt khng c hublon,lng cht kh 12%.
Nu khng cy chuyn v hot ha kp thi th hot lc maltaza v khnng thch nghivi rng gim hoc trn bmt thch cc tbo nm men sinh bo tri kt hp
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vi nhau lm thay i tnh cht ca ging.
Phng php 2:
Gi tbo men trong dch saccaroza 30%. Dch ng c cho vo bnh v thanhtrng.
Cy ging tng thch nghi ng nui 2 ngy & gito bnh thng. Trong iukin ny nm men hu nh khng pht trin, khng ln men.
Khi sdng c thdng que cy hoc pipet v trng ly dch ging cy chuyn vomi trng lng hot ha.
Sau 24 - 36h gito 300oC dch ng ln men & cy chuyn tip sang mi trngthch hoc cc mi trng nhn ging.
Phng php 3:
Bo qun ging di lp du vaselin hoc parafin. Ging cy trn mi trng thchnghing 2-3 ngy c phln bmt 1 lp vaselin v trng.
Ngi ta thng dng vaselin c ttrng 0,8-0,9 c un nng 1500C uinc c trong du, ri hp thanh tr ng. Lp du trn bmt mi trng khng qu
1cm. ng ging c vaselin c thto trong ph ng nhng tt hn cl gi4-
600C.
Phng php 4:
Giging iu kin ng kh. Dch huyn ph ging c ng trong ng nghim - ampul trng thi ng lnh (-
400oC), sy kh di iu kin lnh v chn khng cao ti m cn 1,5-2,6 % .
Gn ming ampul di chn khng v v trng. Thi gian bo qun ti 3 nm khng phi cy chuyn, mt vi chng men c bo
qun ng kh c tltbo sng thp.
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4. QUY TRNH SN XUT BNH M:
Nho bt
p kh
Chia bt
To hnh
Cn cc nguyn liu
Cho bnh n
Trn
Rch bnh v nng bnh
Ln men
Sn phm (bnh m)
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Thuyt minh quy trnh:
Cn cc nguyn liu:kh v t. Ty theo tng loi bnh mkhc nhau m thnh
phn v tlskhc.
Trn:cc loi nguyn liu vi nhau thnh 1 khi.
Nho bt: Khu ny rt quan trng nu mun bnh tht bng v mm. Bt nho
cha hoc nho k qu u gim khnng nca bt. Khi bt c nho scho cm
gic trn mn, do v dai, khng dnh.
Ln men:cho bnh mc c bng xp, cn cho n ln men.
Ln men l qu trnh men tng tc vi ng v tinh bt sn sinh ra CO2 v cn.Bt cha ln men skhng tht c thtch chun, kt cu bnh sbth.
Bt bln men nhit qu cao hoc trong thi gian qu lu strnn dnh, khthao tc v hi chua.
p kh(gp hay m bt): Khi bt ln men, kh CO2ssinh ra, cn c p ht i,
phn tn men v nhit u hn trong ton khi bt.
Chia bt:Thnh cc phn thch hp, Ty theo ln nhchic bnh m nh lm m
chia khi bt to thnh nhng khi bt nhhn c cn nng bng nhau. Thao tc ny nn
lm nhanh trnh khi bt c thm nhiu thi gian m bln men qu .Nn trn:Sau khi chia bt thnh nhng khi u nhau, tng khi bt nhc nn
thnh nhng khi cu, bmt nhn mn. y cng l hnh dng to iu kin cho bt ntt
nht trong qu trnh bt nghtrc khi nng.
bt ngh:Tng khi bt trn sc cho "ngh" 10-20 pht. Bt c t trn mt
phng, dng dng cno nh ci xoong, ni, hp p khi bt vo trong.
To hnh:Nn bt thnh nhng hnh dng ty theo thch v cng thc.
Cho bnh n: Sau qu trnh ny bnh snto gn bng kch thc sn phm.
Rch bnh: Nhng ng rch trn bnh c tc dng lm bnh n tt hn trong
qu trnh nng. Thng th c loi dao chuyn dng rch th ng rch ssc nt v
chun hn. Cho bnh vo l v nng nhit thch hp. Bnh mi ra l l n ngon nht,
khng nn bnh qu 2 ngy nu khng c bin php bo qun c bit.
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5. QUY TRNH SN XUT NC TA:
Vit nam cc nh sn xut bnh m ang sdng 1 cng nghrt ring "rt Vit
Nam" m th gii mun sn xut ra loi m ny cng phi hc v iu chnh li cc lm
truyn thng ca h.
Nguyn liu:Bt m, mui, nc, VitminC, trng, men bnh m, phgia bnh m
nh bt: L khu quan trng nht trong qu trnh lm bnh. Ngi lm bnh trc
y nhi bt bng tay, u tin l trong cc thng g ln, ri ci tin sang c c mnh
trong thau, v cui cng l my nh bt(mixer).Trong thnh phn bt nho c sn mt s
men tnhin v ccenzyme c hnh thnh do lu li thm trc, v sau ny ph
hp vi nhu cu vic a nguyn liu l men bnh m(Saccharomyces cerevisiae)thngphm c sdng phbin v tnh tin li. Khi nh bt cc phn tprotein trong
bt di dng cun khi kh sngm nc v tri di ra di tc ng ca my nh bt v
sto mng li bt u. Cc phn tprotein slin kt vi nhau bng cc ni -SH, phn
thydro(-H) l dovitaminCcung cp. Sto mng li ca cc phn tprotein squyt
nh to hnh v nca bnh m.
Cc nghin cu chra rng: Bt vi hm lngprotein11%-12%(nguyn thy,
khng tnh cc protein nhn to m cc nh sn xut bt cho vo)l thch hp nht cholm bnh m, nu thp hn th gi l bt yu khng ccprotein to mng li,
bnh sbxp khng gi c kh sinh ra bi con men. Bt c h m lng protein ln
hn 12% gi l bt mnh. Trong trng hp ny bnh cng khng nln v mng li
qu nhiuproteinqu cht khng c khong khng to gin.
Hin nay hu ht cc nh sn xut bnh m ti Vit nam ang sdng bt c hm
lngproteinthp v khng n nh sn xut bnh m nn cht lng ca bnh li ph
thuc vo cc sn phm phgia v trong phgia phn ln cha cht hot tnh c thb
sung v to cc ni vi cc protein ca bt to c cc khungproteingikh vng chc
trong qu trnh ln men.
Thi gian nh bt lin qua ti vng quay tc ca ci nh bt. Ci nh bt c
vng quay trong 1 pht nhanh th thi gian nh bt nhanh cn vng quay chm th thi
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gian nh bt lu hn (thng thng thi gian cng khng c nhanh v chm qu, cc
phn ng sinh ha sbmt cn i, dao ng t5 pht - fast "r tc hnh" v 15-20- pht
- low, "R chm".)
Cn v: y l giai on to hnh cho bnh m. Cc nh l ca Vit Nam b
qua mt khu cng rt quan trng cho skt cu to mng protein ca bt l giai on
"nghbt" hay cn gi l "nm thng". Nu ta cho bt nho sau khi trn c thi gian "ngh
bt" th chnh trong thi gian ny l thi gian cc protein trong bt tn slin kt li
vi nhau, cc hot ng ca men, cc chtoxy-ho... shot ng to mt lin kt nh
hnh lm cho cch bnh skh bthot kh ("sp bnh").
Nm rng (ln men): y l thi gian cho con men hot ng sinh ra kh CO2,
gip cho bnh c n. Ssinh kh ca con men phthuc vo mt scc yu t: nhit
(nhit thch hp cho sln men t30oC trln, nhit cng cao th sln men cng
nhanh), m (phi t 85% m), pH, ng glucose ... c cha sn trong bt trong qu
trnh lmbnh gip men sinh kh tt hn.
Nng bnh: Cc nh l Vit Nam ang sdng cc l tn t ci hoc l t t
bng than nng bnh. Trc khi a bnh v l ngi ta thng tt nc, y l
ng tc rt quan trng v cung cp hi nc trong qu trnh nng bnh khng c hi
nc bnh khng thchn c.
Nhit nng bnh sgiao ng t200oC - 270oC ty theo yu cu ca tng loi
bnh. Cc loi bnh mun c vgi n, mng th nng nhit cao v thi gian nng
nhanh, cn nng bnh nhit thp hn th vbnh sdy & cng, thi gian nng s
lu hn.
5.1 Vai tr ca nm men trong uy trnh sn xut
Trong quy trnh sn xut bnh m, giai on ln men bt m ng vai tr quyt nh
n cht lng bnh m.
Nm men chuyn ha ng c trong bt m thnh cn v CO2theo phng trnh:
C6H12O62C2H5OH + 2CO2
Chnh CO2l tc nhn lm bnh m n. CO2to thnh c gili trong cc
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mng gluten trong bt m, l loi protein c bit, chng c tnh cht n hi
v to mng.Cc protein khc khng c tnh cht ny.
Khi nng bnh m to cao, CO2tng thtch, mng gluten cngti chaCO2. Khi
to cao hn, CO2thot khi ti cha nhng lxp trong bnhlm bnh c xp.
Khnng ln men cng mnh xp ca bnh cng nhiu bnh cng n thtch
bnh cng tng.
Song song vi qu trnh ln men, bao gicng xy ra qu trnh ln men acid sinh ra
cc sn phm nh acid axetic, acid lactic,gy acid cho bt.
Trong sut qu trnh ln men bt nho v ln men kt thc, lun sy ra nhng phn
ng sinh ha sinh ra cc sn phm nh: ru, acid, este, andehyd, ceton, furfurolnhm tch thng thm v mi vc trng chobnh m.
c bit khi nng bnh, gn 70 cht gy hng vc to thnh v c xy ra phn
ng maillard sinh ra melanoidin (l cc polymer khng no ha tan c trong nc, sau
l cc polymer khng no v khng ha tan trong nc, nhng u c mu m v gi
chung l melanoidin).
Nm men cng gip chuyn ha nhng cht c cu chc phc tp trong bt m
thnh nhng cht n gin gip cho htiu ha ca ngi sdng.
5.2 H hng bnh do vi sinh vt
Vi sinh vt trong bt do hai ngun nhim chnh l tht (chyu) v tkhng kh,
nc, dng cxay xt, cc cha ng
Ht dng xay bt bao gicng cha mt slng vi sinh vt nht nh no .
Trong qu trnh nghin phn ln cc vi sinh vt tr n bmt ht chuyn vo trong bt.
Slng vi sinh vt c trong bt nh hng trc tip n cht lng ca bt vi sinh vtthng nhiu nht l cm v bt c cht lng cao th t vi sinh vt.
Trong bt thng c vi khun v nm mc. Trong cc loi vi khun c ththy cc t
bo sinh dng hay bo tca trc khun khoai ty (Bacillus mesentericus) v trc khun
ckh(Bacillus subtilis). Nhng trc khun ny ln trong bt v sau ny gy ra bnh khoai
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ty bnh m. Ngoi ra cn c thgpE.colinu nc dng nghin bt khng hp v
sinh.
5.3 nh hng ca vi sinh vt n phm cht ca bt bo qunBt tng i cc cht dinh dng v vi sinh vt c thdsdng cc cht dinh
dng ny pht trin. Hn na bt khng c tnh cht bo vnh ht nguyn vn. V
vy chcn nng m v nhit ln mt t cng to iu kin thun li cho vi sinh vt
pht trin v gy h hng bt.
Trong iu kin m khng kh d i 79% v nhit di 20oC, m ca ht
di 15% vi sinh vt trong bt skhng tng ln m dn dn cht i khi bo qun bt
trong thi gian di. Nu m ca bt chcn tng ln 1-2% th vi khun v nm mc trong
bt spht trin mnh.
Tuthuc vo mc nhim vi sinh vt trong bt m bt c thbnhng h hng
sau: mc, tbc nng, chua, i
Mc l hin tng hay gp bt hn c. y ta thy cc loi nm mc nh:
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Aspergillus, Peniciliummc trong bt trong iu kin m thp hn vi khun. Bt b
mc iu kin m khng kh cao hn 80%, bt mc sbgim phm cht nhanh chng
v mc to cho bt hi khng thkhc. Mi hi chyu doPeniciliumgy ra. Mc
lm tng axit ca bt, do mc phn hucc cht bo to thnh axit tdo, ng thi lm
gim cht lng gluten, bmt tnh n hi v thm mu. Mc bt u tbn ngoi ri lan
dn vo bn trong sau gy ra hin tng tbc nng. Mc v tbc nng lm cho bt
gim cht lng cm quan v bt bkt vn.
Bt chua thng bt u tnhng lp bn trong khc vi hin tng mc. Nguyn
nhn gy ra bt chua l do vi khun lactic v mt svi khun khc ln men ng c trong
bt thnh nhng axit khc nhau. Kt qul to cho bt c chua v axit trong bt tng
ln r rt. ng c trong bt l do enzyme amylase ca bn thn bt v vi khun phn hu
tinh bt to thnh ng.
Bt bi l do soxi ho cc cht bo trong bt bng oxi khng kh to thnh cc
cht c vi.
bo qun bt tt cn bo qun bt m khng kh d i 79%, m ca bt
khng qu 1415% trong iu kin nhit n nh. iu kin n y gibt c 35
thng, iu kin m b t t1213% gic 1 nm.
5.4 Hvi sinh vt bnh mHvi sinh vt bnh m bt ngun tbt m, men bnh m v tp nhim. Khi lm bt
nho men bnh m hot ng mnh tao ra ru v kh cacbonic lm nbt nho. Khi nn
bnh v em nng hu ht vi sinh vt u bti u dit trmt sbo tchu nhit cn tn ti.
Khi nng bnh nhit bn ngoi ti 180200oC, cc vi sinh vt ngoi vbnh
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cht ht v trong rut bnh nng dn ln nhng gia khng qu 9598oC. Cc tbo
sinh dng ca vi sinh vt bcht nh ng bo tca chng vn cn sng. Khi gp iu
kin thun li cc bo tca trc khun khoai ty v trc khun ckh pht trin lm hng
bnh m.
Trong qu trnh vn chuyn v bo qun cn btp nhim cc vi sinh vt trong c
ctrc khun ng rut rt nguy him. V vy khi vn chuyn v bo qun cn m bo v
sinh an ton.
5.5 H hng do vi sinh vt
Do bnh m thnh phm cn mt sbo tca cc trc khun khng btiu dit khi
nng bnh hay cc tbo sinh dng ca mt svi sinh vt tp nhim trong qu trnh
vn chuyn v bo qun. chnh l nguyn nhngy h hng bnh m.
Bnh nht rut bnh m do vi khunBacillus: bnh ny do trc khun khoai ty v trc
khun ckh gy ra. Bnh ny cn gi l hng nht bnh m. Trong bt m c cht lng
km c nhim cc bo tca hai loi trc khun ny. Khi chng pht trin stit ra enzyme
protease thuphn protein lm rut bnh m bdnh nht, thm mu v c mi kh chu.
hn chbnh ny cn tng axit ca bt nh o, lm pH gim xung khong 4,55 s
kim hm trc khunBacillus mesentericusvBacillus subtilispht trin.
Rut bnh m b: c mt svi khun v nm sinh sc tpht trin trong rut bnh m
v lm rut bnh m c mu . Bnh ny khng nguy him i vi ngi, thng gp vi
khunBacillus prodigiosum.
Mc bnh m: bnh m thng bmc bn ngoi do tp nhim cc bo tnm mc v
bo qun trong iu kin nng m cng nh m ca bnh m cao v xp qu cht.
Bnh say bnh m: bnh ny do nmFusarium sporotrichioidesc ln trong bt
m tnhng ht la m nhng cy c nm ny k sinh trn ng rung. Nm ny chi
nhit cao v khng bcht khi nng bnh. Khi chng pht trin tr n bnh m khng thy
du hiu h rrt nhng chng tit ra c tkhi n phi ng i bngc thy ngy ngt
nh say ru.
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6. MT S NG DNG KHC CA NM MEN (Saccharomyces
cerevisiae)
Trn 1.000 loi men c miu t. Loi men c con ngi sdng phbinnht lSaccharomyces cerevisiae, n c dng sn xut ru vang, bnh m v bia t
hng nghn nm trc.
6.1 Ln men ru
Nm men l tc nhn c bn gy nn qu trnh ln men ru, tuy nhin khng phi
loi no cng ln men ng thnh ru c m chc mt s loi c khnng ny.
Trong sn xut hin nay ngi ta thng dng mt sloi thuc hSaccharomycesaceae.
Theo c tnh ln men ngi ta chia nm men thnh hai nhm: nm men ln men
ni v nm men ln men chm.
Nm men ni: l nhng nm men c cng lc ln men rt nhanh v mnh. Nhit
thch hp cho nm men n y sinh trng t20 28oC, c tc ln men rt ln,
lng ng tiu thrt nhiu. Do sinh ra nhiu kh CO2nn cc tbo nm men di
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stheo CO2ni ln trn bmt, v vy nm men hot ng mnh hn v ln men ccc
phn tng trn bmt. Ngi ta thng sdng sn xut cn v bnh m. Tiu biu
l loiSaccharomyces cerevisiae.
Nm men chm: l nhng nm men c cng lc ln men yu, nhit thch hp t
5 10oC. Trong qu trnh ln men lng kh CO2to ra t v do nhit thp nn n
c gili trong dung dch l n men. Nm men tip xc t v sau khi ln men chng to
thnh vng cn di y thng. Qu trnh ln men ch m v xy ra tt. Tiu biu l loi
Saccharomyces ellipsoideus. Nm men chm thng dng trong sn xut bia, ru vang,
smpanh.
6.2 Sn xut bia
Bia l mt loi thc ung gii kht thm ngon, c ru nht4 5%, c vng
dchu ca hoa hublong.
Nguyn liu l malt i mch, cao hoa hublong v nc. Trong malt c sn enzyme
amilase thuphn tinh bt thnh ng cung cp cho qu trnh ln men.
Ngi ta thng s dng nm men Saccharomyces cerevisiae dng bin chng
chuyn dng ln men bia. Qu trnh ln men bia gm hai giai on:
Giai on ln men chnh: giai on ny thc hin nhit cao, thng t8 16oC.Dch ng ban u c nng t9 12%, sau khi ln men th cnkhong 2 n 3%.
Nu ln men cin th nhit t8 10oC th thi gian ln men lu, ln men
nhanh nhit t14 16oC v sau 8 ngy nng ng cn li t2 3%.
Giai on ln men ph: giai on ny thc hin nhit t0 5oC,phngphp ln men cin nhit t0 1oC, phng php ln men nhanh nhit
t3 5oC. nhit lnh CO2c gili lm cho bia trong hn.
Sau khi dch ln men "chn" em lc v bo ha CO2. Sn phm thu c embn
trc tip lm bia hi ng hoc ng chai, lon cn phi hp Pasteur.
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6.3 Sn xut ru vang v sanpanh
Ru vang theo ngha hp l tdng chru c ln men tdch p ca qu
nho. Ngy nay ru c ln men tcc dch quto, du, mn, chuicng c gi l
ru vang km theo tn ca loi quly nc p. Cc loi qungoi ng ly tdch
qucn phi cha cc axit hu c, cc cht mu, cht thmVo ma nho chn ngi ta
hi nho, em nghin nt v cho nm men vo, sau nhit 25 30oC, ng nho sln
men thnh ru ng thi cc cht cht v sc ttqucng trch ly vo dch ln men to
nn mi, vcho ru vang. Nho c vmu tm dng lm vang , quc vmu xanh dng
lm vang trng.
Dch chit dng NaHSO3xl cc vi sinh vt tp nhim. Nng SO2cho php
l 200ppm cn li trong dch sc chcc vi sinh vt khc nhng khng c chnm men.
Thng dng nm menSaccharomyces ellipsoideusl loi tiu biu cho nm men
chm. Dng chng c khnng chu nng ng cao, CO2cao v khng SO2nng
200ppm.
Qu trnh ln men gm hai giai on:
Giai on ln men chnh: dng dch nc hoa quln men thnh ru, ru t12
15%. Sau chuyn sang giai on lm cho protein, pectin, tanin lng xung lm cho
ru trong hn.
Giai on ln men thcp (giai on ): t3 n 4 thng i vi ru vang v hng nm
i vi smpanh. Trong giai on stch tCO2v cht thm. thng thng: sto ra
ru vang non sau trong thng gsi to ra hng thm c trng. chnh trong
thng hay trong chai l ng CO2cao to ra smpanh
Ru vang trong dng sn xut ru mnh bng phng php chng ct.
6.4 Chvacxin H5N1 cho gia cm
Bng cch ng dng cng ngh b mt t bo chng t bo nm men
Saccharomyces cerevisiae, k hiu l MT8-1 (mt loi nm men quen thuc, khng c t,
dng lm men bnh m, ln men ru), nhm nghin cu do ThS. Trn ThHng Kim
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(Trng H Khoa hc Tnhin, HQG TP.HCM) chnhim, bc u thnh cng
trong vic to ra dng nm men c mang khng nguyn ca virus H5N1 trn bmt t
bo.
Dng tbo ny c khnng gy p ng min dch chng virus H5N1 trn chut
bch, mra trin vng pht trin th nh mt loi vacxin rtin nhm phng cm H5N1
cho gia cm.
Khc vi vacxin phng bnh cho gia cm ang phi nhp khu hin nay, loi vacxin
dng tbo nm men phng bnh cho gia cm ny c cc u im nh: an ton, chi ph
sn xut thp, ddng thc hin mi quy m sn xut bng cc hthng ln men chm
thng dng, tnh n nh cao, khng cn phi bo qun lnh, ddng sdng cho gia cm
qua ng ming thng qua trn vi thc n gia cm.
Theo nhm nghin cu, pht trin thnh vacxin, cn thnghim thm khnng
bo vca dng nm men ny i vi chut, g c gy nhim virus. Nu kt qu th
nghim c tnh bo vtt th c thddng sn xut vacxin thng qua vic ln men nhn
sinh khi tbo nm men ny, m khng cn phi qua cc bc tinh chtn km.
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60
KT LUN
Trong i sng thng ngy, chng ta nhn thy shin din ca vi sinh vt khp
ni: trong t, trong nc, trong khng kh, trong c thsinh vt... Chng l nhng sinh vt
nhb nhng tn ti trong nhng mi trng khc nghit. Chng ng vai tr quan trng
trong vng tun hon vt cht v tham gia vo cc qu trnh phn hy ln men tnhin. Tuy
nhin, vic hiu r c tnh v bn cht ca vi sinh vt, cng nh cc hot ng trao i
cht ca chng l cmt qu trnh nghin cu v th nghim lu di. Ngy nay vi shiu
bit ngy cng su sc i vi cc loi vi sinh vt, chng ngy cng c nhiu trong thc
tin i sng. V qua bi "ng dng ca vi sinh vt trong sn xut bnh m" chng ta bit
n mt vai tr rt l quan trng ca vi sinh vt trong vic ln men bnh m. Ngoi ra vi
sinh v t cn c nhiu ng dng trong cc ngnh chbin thc phm khc: sn xut bia,
ru,Hin nay th ng dng ca vi sinh vt m c con ngi khai thc nhiu l
dng sl nc thi, cht thi vi hiu qusl ng y cng cao.
V vy vic quan tm, tm hiu, nghin cu vvi sinh vt sgip chng ta hiu r v
chng v hot ng ca chng. T chng ta sngy cng khai thc c nhiu ng
dng ca chng trong cuc sng v hiu r hn vnhng hot ng ca chng ang din
ra trong tnhin xung quanh chng ta.
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Ti liu tham kho
1.L Xun Phng.Vi sinh vt cng nghip. NXB Xy Dng
2.Lng c Phm.Cng nghvi sinh. NXB Nng nghip
3. http://vi.wikipedia.org/wiki/Saccharomyces
4. http://baigiang.violet.vn/present/showprint/entry_id/1034809
5. http://www1.agu.edu.vn/dspace/bitstream/ 123456789/749/1/Ngo_Thi_Hanh.
6. http://xcafe.com.vn/webapp/event_detail.php?event_id= 31
7. http://vi.wikipedia.org/wiki/Saccharomyces
8. http://community.h2vn.com/index.php?action=printpage;topic=4881.0
9. http://kokotaru.com/vn/2009/01/quy-trinh-lam-banh-my-noi-chung/
10. http://xcafe.com.vn/webapp/event_detail.php?event_id=32
http://www1.agu.edu.vn/dspace/bitstream/123456789/749/1/Ngo_Thi_Hanhhttp://kokotaru.com/vn/2009/01/quy-trinh-lam-banh-my-noi-chung/http://kokotaru.com/vn/2009/01/quy-trinh-lam-banh-my-noi-chung/http://www1.agu.edu.vn/dspace/bitstream/123456789/749/1/Ngo_Thi_HanhRecommended