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Quy trình công nghệ sản xuất cồn | Công nghệ thực phẩm | Trường Đại học Công nghiệp Thành phố Hồ Chí Minh

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Quy trình công nghệ sản xuất cồn môn Công nghệ thực phẩm của Trường Đại học Công nghiệp Thành phố Hồ Chí Minh. Hi vọng tài liệu này sẽ giúp các bạn học tốt, ôn tập hiệu quả, đạt kết quả cao trong các bài thi, bài kiểm tra sắp tới. Mời các bạn cùng tham khảo chi tiết bài viết dưới đây nhé.

Môn: Công nghệ thực phẩm (CNHCM) 14 tài liệu

Trường: Đại học Công nghiệp Thành phố Hồ Chí Minh 405 tài liệu

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lOMoARcPSD|44862240
OMoARcPSD|44862240
Tổng quan nguyên liệu
            
 !"!#
1.1.
Nguyên liệu chứa đường hay polysaccharit (1),(3)
$ %&'  ()*'+,-.
/012 345&0
(06#78'+,09:'
340#$;+,0-<=()-
&#$ %&)-6">+,?(0
@ >#7
Yêu cầu nguyên liệu:
A BC+DE+/%F 'C((@#
A G06H?!-1I=-
&
A JK!F0#
A L,@ (0CM#
Vai trò: N0'#
1.

lOMoARcPSD|44862240
GIO&+,'#
1.1.1. Rỉ đường
P0Q >6R0 >#
Đặc điểm: N0& SHC#N0
I-S-&6#$&-TAUV6#
Thành phần:
lOMoARcPSD|44862240

 !"#$"%&'"(
)"%*
+,"%#"-).$/
Ưu điểm khi sử dụng rỉ đường:
01 2
3454!
67489:;#<"%'=748">?@A#?
5)1)BC
Lưu ý:
+,"%D".=EF"%G?-(=(D@
A(H?9((H?'9
I(!J ,"%#5"-&/K1(=(D"L
!J"-(MCE!(:"=N=O?P ! %))?!Q
R=SCT"K!J"-(B"%;4M"UB !
=EF
VP(D@; !=EFK#1C:)1))W)X4:C!YJ
!J"-O?(=(D"5%K)1O@!Y!JC1)#J !
&'1'!;6Z
;[7\@L)W];;?4<[4^C?@
[;_
1.1.2. Nguyên liệu chứa nh bột
`5".@&:9C-"a59C-O@=T;;
!?(-)KJ!!Y9C-?!)E>?=[;)[
Sắn: )ET1()[
b!J 
) !9
`
Cc
!
0F

d'
!e!
 !
lOMoARcPSD|44862240
lOMoARcPSD|44862240
lOMoARcPSD|44862240
W$C4?X:6SQ
Y!(-Z!![CF:-F\C
F?C-F
WP:+"F+/C+(S]^!?(0F
_4C0:#G:+`_C4]
:#
1.2. Nấm men (2)
$  6!+,C
Saccharomyces
Yêu cầu nguyên liệu:
A 21%!0-1&
0 6!(0 '#
A 2O_!I FZ (0Z/#
A P_6aOCS  )-
?!G!?!?![(0F ,#
Đặc điểm:
JI]0!)\+I-F#
$  6FI-"-b!UA
cde!UAbcf+'6+"-'(=R#N00(
(@S,#
Thành phần hóa học và dinh dưỡng của nấm men
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S S! IFgC)-S#h<
 \iUV"(0bUV-S#$0M-SC
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Serevisea.
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Vai tròJE+/ +,'
0
Một số giống men: (4)
kYllm P (Anllo#pS6
:#
kY 9ll m#  ( j 9llo   O 6 ) I
!q ! !!!crT q:!
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ImI&ceV 6o#
1.3. Nước (3)
J"E+/ )/-F(\(@C
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Vai trò:
J"+,'Eg!!^++_
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Yêu cầu:
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2.1. Xử lý nguyên liệu
2.1.1. Tinh bột
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Y&cdV("',!+_-S]
M,0OM,-<+0Q†&y#J3Y
1€M(0I&6%F 'CI-Z!Y,MOM
 ?0c#L"TT,#$+_?0T0#8
Y,40cd,#-OM,'#B
+‘(0-Y&+_]?+"TT•P#N60\&
Ud?'-&C+_0d(0?-S1=Fd!y
Gbwer("?C+_ "-#$ 6?1
H?'-&@\,?`0aF
Eg6#

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