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Bi 1: CNG NGH CH BIN QU NGM NG I. Tng quan: 1.1.

nh ngha: Theo nh ngha ca FAO, da ng hp l sn phm: c sn xut t da ti hay lnh ng loi b v v ci. ng gi vi nc hay cc mi trng lng ph hp khc nh syrup ng Ch bin bng nhit theo cch ph hp trc trnh h hng. Dung dch dng rt vo bao b c th l: Nc: c th s dng nc hay hn hp nc v nc p. Nc da p: c th s dng nc p t nhin hay qua qu trnh lm trong. Cc cht to ngt c gi tr dinh dng kh: c th 1 hay nhiu loi cht to ngt nh sucrose, ng nghch o, dextrose, syrup glucose kh v ch thm mt lng nc hay nc da p nh. Syrup: syrup ng (sucrose, ng nghch o, dextrose, syrup glucose) s dng c chia lm nhiu loi: Rt long: 1014oBx. Long: 1418oBx. c: 1822oBx. Rt c: 22oBx. 1.2. Phn loi Ngi ta phn loi da ng hp da theo 2 kha phn loi sau:

Hnh dng
Da vo hnh dng, kch thc ca ming da m ta c th phn chng thnh: Whole (nguyn tri): gm da nguyn tri c bc v v t li. Slices (Nguyn khoanh): bao gm da c ct thnh khoanh trn. Half slices (na khoanh): bao gm da c ct thnh tng n a khoanh trn. Broken slices (1/4 khoanh): bao gm da dng khoanh.

Spears (r qut): bao gm nhng lt da mng hnh r qut c ng knh khong 65mm (chim phn ln) hoc hn. Tidbits (ming to): ming gn hnh r qut c chiu dy t 8 n 13 mm. Chunks (khc): bao gm nhng lt da ngn, dy c ct t nhng khoanh trn hoc t tri da ban u, phn ln c chiu dy v chiu rng u ln hn 13mm, v c chiu di t hn 38mm. Cubes (ming lp phng): bao gm nhng ming da hnh khi, phn ln c kch thc ln nht l 14mm. Crushed (ming nh): bao gm da c ct hoc nghin thnh ming nh hoc ht lu. Bng: Cc ch s khi xp hp mt s loi qu[6] Loi qu ngm Khi lng tnh ng Da khoanh Da r qut Da ming nh (g) 480 500 850 Khi lng qu Nng syrup khi (g) 280 300310 550575 xp ng (%) 2530 2530 2530

Sn xut cc sn phm hp qu cn m bo iu kin an ton v sinh thc phm mt cch tuyt i v vi iu kin thanh trng nh trn nu nhim cc loi vi khun chu nhit th khng th tiu dit c cn nu nh tng nhit cao hn hoc ko di thi gian th khng cn ti, dn ca qu. Sn phm hp nu khng tiu dit ht vi sinh vt th qu trnh h hng xy ra, hp b phng np, bung np, gy n. chua, ng cao c kh nng c ch vi sinh vt, tuy nhin bn c sn phm th phi sn xut theo khu v ca th trng, theo i tng khch hng mc tiu m doanh nghip nhm n. Do nht thit phi tun th theo an ton v sinh, ng k thut tng cng on, t chc, qun l, thit k nh my tht hp l.

II. TIN HNH TH NGHIM: Da Qu h V La chn nguyn liu Ct u, gt v Ra Ct khoanh Li Mt t li Xoay mt+to hnh Chn Lm ngui, ro H Syrup ng Xp hp Rt dch Bi kh Np Ghp np Thanh trng Lm ngui
105oC, 15 pht. Syrup ng saccharose 30%. pH =3.5 un si, 1 pht 2 tri

Da ngm ng Hnh 4.1: Quy trnh sn xut da ngm ng

Thuyt minh quy trnh 2.1. La chn, phn loi Mc ch La chn li nguyn liu nhm ng nht cht lng nguyn liu khi a vo sn xut ( chn, kch c qu). Cch tin hnh T ngun nguyn liu ban u, bng phng php cm quan, ta dng tay la chn cc qu t yu cu. Cc bin i Ch yu xy ra cc bin i v vt l:

C s ng nht hn v chn, kch thc qu trc khi a vo sn xut. Loi b c cc qu h hng, dp nt.

2.2. Ra Mc ch Loi b cc tp cht c hc (bi, t,), cc ha cht (thuc tr su, thuc bo v thc vt,) v lm gim hm lng vi sinh vt c trn b mt qu nguyn liu. Cch tin hnh Ta ra xi ti qu di vi nc lm tri cc tp cht v vi sinh vt. Cc bin i Hm lng vi sinh vt trn b mt qu gim. Loi b c phn ln cc tp cht c hc c trn b mt qu. Loi b c mt phn cc ha cht nh thuc tr su, thuc bo v thc vt cn bm li trn b mt qu. 2.3. Lm sch Mc ch Loi b cc thnh phn c gi tr dinh dng km hay gy nh hng xu ti cht lng cm quan ca sn phm cui cng.

Cch tin hnh Ta dng dao sc vt b hai u ca qu. Sau tip tc dng dao gt phn v bn ngoi ca qu. Cc bin i Khi lng nguyn liu qu gim, c s thay i t trng ca nguyn liu (do loi b i phn v qu bn ngoi). Thnh phn cc cht trong nguyn liu cng thay i khi lp v b gt b i. 2.4. Thi khoanh Mc ch Gip nh hnh hnh dng ca sn phm, to iu kin thun li cho qu trnh xp hp. Cch tin hnh

Ta dng dao sc ct phn rut qu thu c sau qu trnh lm sch thnh cc Sau , ta dng t li t b phn li trong tng khoanh va ct.

khoanh c b dy khong 1cm.

Cc bin i Khi lng nguyn liu qu gim. To thnh dng cc khoanh c dng hnh vnh khn vi kch thc ng u v p mt. Thnh phn cc cht trong nguyn liu cng thay i v ta t b li. 2.5. Chn Mc ch

Loi b phn khng kh c trong cc gian bo ca tht qu trnh gy nh

hng ti thnh phn ha hc cng nh trnh h hng v gim cht lng sn phm trong thi gian bo qun.

Lm mt hot tnh ca cc enzyme, gip nhanh chng n nh mu sc ca sn

phm.

Cch tin hnh


Ta cho nc sch vo ni, un si. Khi nc si (tc nhit nc t 100oC), ta cho cc khoanh da va to hnh

trn vo chn trong 1 pht ri vi ra lm ngui nhanh v ro. Sau xp vo hp. Cc bin i

Tht qu b mm hn so vi lc cha chn. C s thay i th tch ca nguyn liu. C s tn tht cht kh t tht qu trong qu trnh chn. C s gim hm lng cc cht kh c trong nguyn liu. Cc enzyme c trong nguyn liu b mt hot tnh.

Cc yu t nh hng

Ty thuc nhit v thi gian chn m cht lng ca sn phm (mu sc v i vi cc nguyn liu c kch thc khc nhau, chn khc nhau th yu cu

mi v) s b nh hng.

v thi gian chn s khc nhau. 2.6. Vo hp Mc ch Sp xp cc khoanh nguyn liu vo trong hp sao cho p mt, gn gng, cht, kch thc v mu sc ng u chun b cho qu trnh rt syrup. Cch tin hnh Dng tay sp xp cc khoanh vo trong l thy tinh min rng c thanh trng. Cc bin i Trong qu trnh xp hp, bin i ch yu l v cm quan, tc l to ra hnh dng sn phm sao cho gn gng, p mt v ng u. 2.7. Nu syrup Mc ch Gip to dch syrup ng nht v c nng theo yu cu. Cch tin hnh

Ta tnh ton lng ng v nc cn b sung cho ph hp. Ly lng nc theo tnh ton cho vo trong ni, un si ri cho ng ( ly i vi da, nng syrup thng dng l t 25 30%.

theo tnh ton) vo ha tan hon ton.

Cc bin i

C s ha tan ca cc tinh th ng vo trong nc to dch syrup ng nht. C s bay hi mt phn ca nc trong ni.

C s thay i v thnh phn ca cc cht: t nc v ng nguyn cht dng ring r, ta nu ha tan to dung dch ng c nng nht nh. 2.8. Rt syrup Mc ch

Gip to nn sn phm vi ngt theo yu cu. Rt syrup nng gip bi kh, trnh hin tng phng n hp khi tin hnh thanh

trng. Cch tin hnh


Dng tay rt dch syryp chun b vo trong cc l sn phm. Thc hin rt nng vi nhit ca dch nc ng vo khong 80oC. Rt cng nhanh cng tt. Sau khi rt xong, ta dng a sch xoay nh cc khoanh nguyn liu, gip

cho cc bt kh c trong l thot ra ngoi v ng thi gip cc khoanh nguyn liu sp xp p mt hn. Cc bin i

T trng ca sn phm trong l thay i. C s tiu dit mt s cc vi sinh vt (nu c) trong l. Loi c cc kh ra khi l.

2.9. ng np Mc ch Cch ly hon ton sn phm vi mi trng bn ngoi, trnh vi sinh vt nhim vo v gy h hng cng nh trnh cc tp cht c hc ri rt vo gy gim gi tr cm quan cng nh tnh an ton ca sn phm. Cch tin hnh Dng tay vn cht np ( c thanh trng) vo trong thn l. 2.10. Thanh trng Mc ch

Gip tiu dit cc vi sinh vt c trong sn phm tng kh nng bo qun. Cch tin hnh Hp trong ni tit trng 1050C thi gian 15 pht Cc bin i

C s tiu dit mt s cc vi sinh vt (nu c) trong l. C s bin i v thnh phn ca tht qu v phn dch rt. C s khuch tn qua li gia cc cht c torng tht qu v trong dch rt. 2.11. Bo n Mc ch

Gip hi ha mi v ca sn phm. Gip pht hin ra cc h hng sn phm (nu c).

Cch tin hnh Tin hnh qu trnh bo n sn phm iu kin nhit thng trong thi gian khong 15 ngy. III. KT QU TH NGHIM: 3.1. Tnh cn bng vt cht:

Bng 3.1: Khi lng nguyn liu sau mi qu trnh

Qu trnh Nguyn liu da Sau khi gt v Sau khi t li, ct khoanh

Khi (g) 1160 630 590

lng

Ta c kt qu tnh cn bng vt cht cho mi qu trnh nh sau:

Bng 3.2: Cn bng vt cht trong quy trnh sn xut da ngm ng STT Qu trnh Nguyn ban u Gt v t li, ct liu u (g) vo u (g) ra T (%) l tht thot

khoanh 3.2. Nhn xt:

630

3.2.1. c im bn ngoi ca sn phm: Do k thut cn km, tri da chn nn d dp (ty tri), v dng c khng sc lm nn mt vi khoanh da c hnh dng khng p lm, b mt b dp, khng phng. Ngoi ra, do ct khoanh bng tay nn kch thc cc khoanh khng c ng u. V vy nn s dng dng c ct sc bn v nguyn liu da c chn thch hp (nu chn thp, sn phm c mu vng nht, v km, cn b sung ng, cn qu qu chn cng lm cho sn phm c mu sc khng p). Mt vi khoanh do x l mt khng k nn cn cc chm en bn ngoi, lm gim gi tr cm quan.

Ta nhn thy th tch khoanh da sau khi x l khng khc my so vi nguyn liu ban u (ring giai on chn th nu chn lu qu, th tch da c th b gim ng k). C hnh th chn v nha bn!^-^

Hnh: Sn phm da ngm ng

3.2.2. Hng v ca sn phm: Sn phm da ng hp sau khi tit trng c bo n trong 1 tun ri mi em ra dng. Do nguyn liu ban u c vi ch dp, d c ct b nhng nhng v tr xung quanh ch dp b mm nhiu hn cc ni khc, lm gim gi tr sn phm. Trong qu trnh sn xut, nhng khoanh da nguyn vn, khng cn x l thm, em ng hp ta thu c sn phm da khoanh nc ng (hoc da khoanh, nc da). Sn phm khng nguyn vn c ct thnh ming hnh r qut, ng hp ta thu c sn phm da r qut hoc c ct thnh ming khng quy nh hnh dng, ng hp ta thu c sn phm da ming nh.

TI LIU THAM KHO

[1] An-ping L., Zhong-hai L., Lie-jiang Y., and Yun L. (2004), Study on low sugar candied fruit with microwave technology, Food Science and Technology, pp. 414. [2] Fang, Shao W., Li, Chin F., Shih, and Daniel Y.C. (1994), Antifungal activity of chitosan and its preservative effect on low-sugar candied kumquat, Journal of Food Protection, 57(2), pp. 136-140. [3] FAO/WHO (2000), Codex Alimentarius, volume 5B: Tropical fresh fruits and vegetables. [4] Nguyn Th Hin, Li Quc t, L Vn Vit Mn, Nguyn Th Nguyn, Tn N Minh Nguyt, Trn Th Thu Tr (2007), Th nghim Cng ngh thc phm, NXB i hc Quc gia TpHCM. [5] Nguyn Vn Tip, Quch nh, Ng M Vn (2000), K thut sn xut hp rau qu, NSB Thanh Nin.

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