Nhom Mianlien

AI HC M THNH PH H CH MINH
KHOA CNG NGH SINH HC
Ch :QUY TRNH SN XUT M N LIN
GVGD:Th.s Nh Xun Thin Chn

NHM:
SVTH:Nguyn Minh c 095301
V Th Ina 0953010411
Trng Th Nga 0953010428
Phm Th Quyn 095301
Quy trnh sn xut m n lin
MC LC
A.TNG QUAN V M N LIN......................................................................................4
I.Phn loi sn phm m n lin:...............................................................................4
II. Th trng tiu th trn th gii v Vit Nam........................................................8
1.Trn th gii...................................................................................................... 8
2. Xt v th trng Vit Nam..............................................................................10
LCH S HNH THNH M N LIN...........................................................................11
NGUYN LIU............................................................................................................13
Bt m....................................................................................................................14
Phn loi: ........................................................................................................... 14
Bt m c cc thnh phn c bn nh sau:..........................................................14
Thnh phn ho hc ca bt m:.........................................................................15
Nc. .................................................................................................................... 16
Shortening.............................................................................................................17
Vai tr ca shortening:........................................................................................17
Nhc im ca shortening:...............................................................................18
Mui. .....................................................................................................................18
CMC(carboxyl methyl cellulose) :...........................................................................19
c k hiu l E464, l mt dn sut ca cellulose, c to thnh sau phn ng vi
kim v acid chloroacetic.CMC khng c. ...............................................................19
CMC hu ht tan trong nc lnh, v c s dng ch yu kim sot nht m
khng to gel (ngay c khi c mt ca ion Ca 2+) ....................................................19
N c dng lm cht n nh trong thc phm v to dai cho si m. .............19
Nc tro.(kansui).......................................................................................................19
QUY TRNH SN XUT...............................................................................................19
I. GIAI ON NHO.................................................................................................21
Ha nc trn bt. .............................................................................................21
2. Trn kh: ......................................................................................................21
Nho bt. ........................................................................................................... 22
II. GIAI ON TO HNH..........................................................................................24
Cn bt. ............................................................................................................. 24
Page 2

f. Cc s c v cch khc phc:
Bt nho khi cn b nng, nu bt kh khi cn d t tm
= > iu chnh khu trn.
- Cc l trc chuyn ng khng u, gy ra s c b n tm bt hoc b t l
bt.
= > iu chnh li vn tc cc l
- L bt b rch 2 bn mp = > iu chnh 2 bn
- Bt dnh l cn => cn xem li no.
2.
Ct si n bng:
Mi mt sn phm khng ch c nh gi cht lng bn trong m cn ph
thuc rt ln vo hnh dng, kch thc bn ngoi nn vic to hnh cho si m l
cn thit, c coi l qu trnh khng th b qua trong cng ngh sn xut m n
lin.
a. Mc ch ca qu trnh:
- To hnh dng, kch thc c trng cho si m n lin.
- To bng lm tng gi tr cm quan ca vt m.
b. Yu cu:
- Si m lng, khng b rng ca.
- Si m ri, to thnh gn sng vi khong cch gn u nhau.
- B mt si m lng, mn
- Si m c ng knh d= 0,8 1mm................................................................26
III. GIAI ON X L NHIT.....................................................................................27
Qu trnh hp......................................................................................................27
Qu trnh thi ngui............................................................................................29
Qu trnh ct nh lng.....................................................................................29
Qu trnh ti nc gia v:...................................................................................30
Qu trnh qut ro:..............................................................................................31
Qu trnh chin:.................................................................................................. 31
Qu trnh Sy.....................................................................................................37
Qu trnh lm ngui:...........................................................................................38
IV. GIAI ON HON THIN SN PHM...................................................................39
MY MC THIT B.................................................................................................... 41
Cc thit b cn c trong sn xut m n lin gm c:...........................................41
II. Mt s my mc, thit b s dng chnh trong sn xut......................................42
My trn bt.......................................................................................................42
My cn bt........................................................................................................44
My ct............................................................................................................... 46
Bung hp..........................................................................................................48
Page 3

H thng lm ngui............................................................................................49
My ng gi...................................................................................................... 50
Thit b sy:........................................................................................................51
VN SC KHE KHI S DNG M N LIN............................................................53
Cht bo Transfat.................................................................................................. 53
Ngun gc.......................................................................................................... 53
Vn s dng thc phm c Transfat...............................................................54
Ha cht E102........................................................................................................54
Tng qut........................................................................................................... 54
Tc hi................................................................................................................... 55
Tiu chun s dng trong thc phm..................................................................56
Vn dinh dng.................................................................................................57
CCH DNG M N LIN M BO SC KHE......................................................58
KT LUN.................................................................................................................. 58
A.TNG QUAN V M N LIN

M n lin l mt dng thc phm n lin(bn cnh cc dng khc nh: min n lin, cho
n lin,.) bt ngun t m ramen Nht Bn, c tiu th rt ph bin trn th trng th
gii.M n lin l dng m kh, c chin sn vi du, c th s dng c sau khi di
nc si trong vng 3-5 pht, ch cn b sung thm cc gi gia v c sn. Vi cch ch
bin n gin trong thi gian ngn, hp khu v cng tnh hu dng, sn phm m n lin
c ng o rt nhiu ngi tiu dng a chung.
I.Phn loi sn phm m n lin:

Hin nay c rt nhiu cch phn loi m n lin. Da vo s khc bit v hng v, da
vo s khc nhau trong quy trnh sn xut m ta c th c nhng loi m n lin khc nhau.
Ta c th tm thi chia m n lin theo cc nhm sau y:
Th nht l da vi s khc bit nhau trong giai on ng gi. Ta chia m thnh
cc loi m nh:
+ M gi.
-
Page 4

+ M ly.
+ M bt.
Th hai l da vo s khc bit trong giai on x l nhit:
+ M chin.
-
+ M khng chin.
Th ba l da vo s khc bit nhau mt hng v:
+ M dnh cho ngi n king(m chay).
-
+ M khng chay.
Mt s loi m trn th trng:
M gi
M ly
Page 5
M bt:
Chng loi: M Bt (loi bt vung)
Kch thc: 135mm x 135mm x 55mm
Khi lng tnh: 75g/bt
Quy cch:
Loi tem trn np: 60 bt/thng

Loi tem qun bt: 12 bt/thng
M khng chin
Page 6
M chin
M chay:
Page 7
II. Th trng tiu th trn th gii v Vit Nam

1.Trn th gii
M n lin c tiu th trn khp cc chu lc vi s lng khng l, nm 2004, th gii
tiu th khong 70 t gi m n lin.
-
Chu M: Hoa K, Canada, Brazil,
Chu u: Bungari, H Lan, an Mch, Hungary, Thy in, B o Nha,..
Chu : Nht Bn, Hn Quc, n , Trung Quc, Indonexia, Thi Lan, Vit
Nam,.
Page 8
M n lin Nht Bn
M n lin i Loan
M n lin Hn Quc
Trong , th trng c sc tiu th ln nht l cc nc chu .
Xt v s lng tiu th, theo s liu thng k nm 2005:
1.Trung Quc tiu th nhiu m n lin nht vi 44,3 t gi bn ra.
2.Indonesia ng th hai vi 12,4 t gi
Page 9

3.Nht Bn th: 5,4 t gi.
Tnh theo bnh qun u ngi:

1.Hn Quc: 69 gi/ngi/nm.
2.Indonesia 55 gi/ngi/nm.
3.Nht Bn 42 gi/ngi/nm.
2. Xt v th trng Vit Nam
Hin nay, Vit Nam l mt trong nhng th trng tiu th m n lin mnh nht, nhu cu
m n lin khng ngng tng cao. Theo d bo
ca Cng ty nghin cu th trng
Euromonitor, mc tiu th m n lin ti Vit
Nam ang ng th t trn th gii, sau Trung
Quc, Indonesia v Nht Bn. Nm 2012, kh
nng tng trng ca m gi c th tng n
trn 7 t gi (bnh qun khong 90
gi/ngi/nm) so vi con s 5 t gi ca nm
2011.
Trc s tng cao ca nhu cu th trng, cc
doanh nghip khng ngng nng cao cht lng
sn phm v cho ra i nhiu mu sn phm
mi. S liu thng k khng chnh thc nm
2008 cho thy, ti Vit Nam c hn 50 doanh
nghip sn xut m n lin ang chim lnh hn
90% th phn vi hng trm nhn hiu khc
nhau. l cha k, hng chc nhn hng nc
ngoi ang hin din khp ni, to s phong ph cho th trng m gi c v bao b, mu
m ln gi c.
Trong , ni bt c cc doanh nghip nh
-
Vina Acecook(100% vn Nht Bn): chim 65% th phn vi cc sn phm m n

lin Ho Ho, m Nht, m Lu Thai, m To Qun, Sao Sng Canxi, Hao 100,
m S ,
Asia Food:(100% vn Vit Nam): chim 20% th phn vi cc sn phm m n lin
Gu , Hello, Vifood, Ho Hng, Osami, Trng Vng.
Page 10

-
Vifon:M Vifon, M Hang Gia, M cc Ngon Ngon.

Uni-President:M Vua Bp, M Unif, M p v, M Khu V Vit, Tiu Nh, S T,
v cc loi m chay.
Massan:Omachi, Oh Ngon v Tin Vua.
Miliket:m n lin vi nhiu hng v khc nhau: G, Tm Cua, Heo, B, Vt, Thp
cm, Chay nm, Tm chua cay.
LCH S HNH THNH M N LIN

Pht minh s mt ca ngi Nht
M n lin, do mt ngi Nht Bn tn Momofuku Ando pht
minh, c ngi Nht coi l biu tng v nn vn ho ca
t nc mt tri mc v cn xp pht minh ny ln ngi s
Mt, trn c cc pht minh lng danh nh karaoke, my nghe
nhc Walkman, my tr chi Nintendo ca ngi Nht.
Vo khong cui nhng nm 1940, u nhng nm 1950,
nc Nht b nh hng nng n bi chin tranh, nn kinh t
ri vo khng hong, lng thc b thiu thn trm trng,
Nht Bn phi nhn s vin tr ca Hoa K. Chnh quyn a
phng lc by gi ku gi mi ngi ch bin bnh m t bt
m vin tr v dng theo kiu u M. Lc by gi, Momofuku
Ando, ch cng ty thc phm Nissan khng ng tnh vi cch lm ny, ng cho rng nn
khuyn khch mi ngi lm ra m t bt m, bi ngi dn Nht t xa c thi quen s
dng m si v go.
Mt ln tnh c chng kin cnh ngi dn ng xp hng di hng gi ngoi tri lnh
mua c mt t m nng khin ng ngh n mt loi m c th n lin m ch cn dng
nc si, khng cn phi un nu lu. Xut pht t ngh , ng khng ngng nghin
cu, th nghim cho ra loi m nh mong mun.
25/8/1958, ng cho ra i sn phm m n lin mang tn Chikin Ramen, sau ng tip
tc ci thin cng ngh, c gng h gi thnh sn phm. Tnh tin li trong cch ch bin,
mi v thm ngon cng gi c hp l gip sn phm ca ng nhanh chng c a thch
v s dng rng ri. Sau , ng tip tc m rng quy m sn xut v gii thiu m n lin
n rng ri ngi tiu dng.
Page 11
Ngy 18/9/1971, t quan st thc t vn ha m thc ca ngi M, ng cho ra i sn

phm M n lin Nissin ng trong cc (Cup Noodle) lm nhu cu v sn phm tng vt.
T u thp nin 70 th k XX, cc nh t sn ngi Hoa Si Gn bt u sn xut m
n lin theo cng ngh ca Nissin, a sn phm ny n tay ngi tiu dng Vit Nam.
Nm 1999, Momofuku Ando lp Nh Bo tng
M Ramen rng hn 10.000m2 mang tn ng
Ikeda thuc qun Osaka (Momofuku Ando
Instant Ramen Museum). Ngoi khu vc gii
thiu v lch s v cc loi m n lin, bo tng
ny cn c nhiu nh hng phc v cc mn m
trn khp th gii nh ph ca Vit Nam, m
pasta ca cng khu ch bin cho php
khch tham quan cng vo bp: nho bt, cn,
sy v ng gi m n lin. Nhiu tr em say m
ct m, thit k ly, t chn hng v, nc xp
cho khu v ca mnh trong mt xng m, ni
m bng s phi hp a dng ngi ta c th to ra 5.000 loi m khc nhau.
Page 12
Nm 2005, ton th gii tiu th 85,7 t gi m n lin, bnh qun mi ngi 12 gi,
trong Nissin chim th phn ln nht, vi 10 t gi. Cng ty Nissin cn cung cp m n
lin cho nh du hnh v tr ngi Nht Soichi Noguchi trong chuyn bay trn tu con thoi
M Discovery ln Trm V tr quc t ISS.
Ngy 5/1/2007, Momofuku Ando qua i ti Osaka v mt cn nhi mu c tim, hng
th 96 tui. n lc cui i, ng vn s dng sn phm m n lin Ramen v t ho xem
l mt trong nhng b quyt gip ng lun khe mnh v sng th n vy.
NGUYN LIU
M n lin c sn xut t ngun nguyn liu chnh l bt m, nc, du Shortening. Bn
cnh tu theo yu cu dinh dng c th m c thm cc ph gia: trng, tm, bt, c
chua, bt ngt, hnh, tiu, t, ng, mui
Cng thc nguyn liu cho mt gi m n lin 85g :
Nguyn liu
S lng(g)
Bt m
73.3
Bt kim (pha nc tro)
0.12
CMC (carboxyl methyl cellulose)
0.33
Natri polyphosphate
0.1
Mui n
0.8
Bt mu thc phm
0.03
Du shortening
15.5
Page 13
Gia v
5.5
Bt m
Hnh 2.1: Bt m
Phn loi:
Bt m c ch bin t ht la m. Bt m c 2 loi:
-
Bt m en: ch bin t ht la m en, thng dng lm bn h m bng cch ln

men lactic, c v chua, ch thch hp cho mt s khu v ca mt s vng trn th
gii.
Bt m trng: ch bin t ht la m trng. Tu theo cht lng bt ta chia lm

cc loi bt: thng hng, loi I, loi II, nghin ln.
Nc ta ch nhp loi bt thng hng v loi I.

Bt m c cc thnh phn c bn nh sau:
Cht v c: chim t 15 17 %, ch yu gm nc v mui
khong.
Cht hu c: chim t 83 - 87 % gm glucid, lipid, protid, vitamin,

sc t, enzyme
Bng 2.1: Thnh phn ca mt s loi bt
Loi bt
T l (%)
tro Cellulose
Tinh
bt
Protein
Lipid
Pentoza
Ht
100
1,74
68,90
15,51
2,06
6,42
1,51
Page 14
Thng hng 10,5
0,47
0,13
80,16
10,28
0,25
1,59
Loi I
22,4
0,53
0,22
77,84
11,15
1,20
1,84
Loi II
47,5
1,20
0,48
75,52
14,80
2,02
3,44
Cm
18,4
5,40
8,35
13,80
16,17
4,77
22,02
Thnh phn ho hc ca bt m:
1. Protein:
Trong sn xut m n lin, dai, do ca si m ch yu ph thuc vo
lng gluten trong bt m tc l thnh phn gliadin v glutenin trong bt.
, , (khi lng t 30.00045.000 alton ) v ( khi lng t 60.000 - 80.000 alton).
2. Gliadin : c chia ra lm 4 loi
Cc gliadin thng tn ti dng n hnh. Trong , , -gliadin th 30 aa

u u ging nhau trong 20 aa u tin to thnh peptide a bo c
m u bng lisin, tip tc bng aa a bo v kt thc bng gc alanin.
Ngoi ra cc cu sulfua lm cho cu trc bc III cht hn. Cn -gliadin
li cha rt t ( hu nh khng c ) cc aa cha lu hunh nn trong n hu
nh khng c cu sulfua (trong ch yu l glutamin v prolin chim trn 75% ).
3. Glutelin :
c tnh a hnh mnh m v c xu hng t lin kt vi
nhau bng cc tng tc u bo, lin kt hydro, cu sulfua. Glutenin c cu
to t 25 di n v c chia ra lm 3 nhm : A, B, C . Cc di n v ny
kt hp vi nhau bng lin kt hydro, tng tc a bo, cu sulfua. Khi cc
glutenin lin hp li to thnh si, ngm nc th to thnh mng mng, n
hi, chu ko cng . Tnh cht ny cng tng khi cng tng tc v s
lng tng tc gia cc chui protein cng tng. Khi c mt t tc nhn oxi
ho, cht lng bt nho cng tng. iu chng t cu sulfua c vai tr rt
quan trng .Gliadin v glutenin khi ht nc to thnh mng phn b u
trong khi bt. Mng ny va dai, va n hi, c gi l gluten. Nh
m bt m nho c tnh dai, d cn, ct nh hnh nn c dng trong sn
xut m si v m n lin.
Page 15

4. Hm lng gluten t trong bt m khong 15 - 35% tu thuc vo
hm lng protein ca bt. Cht lng gluten c nh gi bng cc ch tiu

vt l nh: mu sc, n hi, dai v dn. Bt c gluten cht
lng
cao th n hi tt, dai cao, dn trung bnh, trng hp gluten yu
ngha
l dn ln, dai thp, t n hi. tng cht lng gluten khi nho bt
c th b sung cc cht oxi ho nh: acid ascorbic, kali bromat, peoxid
5. Glucid: Trong qu trnh nho bt, cc ht tinh bt ht nc trng
n to chui, cc chui ny bm trn si gluten to thnh si hon
chnh. Cu trc ny bn vng khng b ph v khi nu. Ngoi ra mt
phn tinh bt h ha to nn nhn ca si m lm si m bng,
p.
-
Cc loi ng: Lm chy bt gy kh khn cho qu trnh cn, ct.
Dextrin: Mt s dextrin lien kt vi nc lm gim tnh n hi ca sn

phm.
6. Cht mu: Cht mu canten caroten c th b mt mu khi nu chn.
7. Cht bo: Cc cht bo trng thi t do lin kt vi glucid lm cho gluten
n hi.
8. Cellulose v hemicelulose : lm gim gi tr dinh dng nhng khng nh
hng ti cu trc si.
9. Enzyme: Ct mch polyme lm gim dai si.
Nc.
-
Nc dng trn bt nho l nc ung bnh thng. Nc phi khng mu,

khng mi, trong sut, khng c amoniac, H2S hoc axt t nit, v khng c vi sinh
vt gy bnh.cc ch s o sch ca nc phi tun theo tiu chun ca nh
nc.. Nc s dng trong qu trnh ch bin phi t cc yu cu c th
nh sau:
+ Trong sut, khng c v l, khng c vi sinh vt gy bnh .
Page 16

+ Ch s E. coli:
20con/l .
+ pH :
6,5 - 7 .
+ cng :
< 7,9mg/l
- Nc hnh thnh nhng khi bt nho. Hm lng nc nh hng ti cht

lng bt nho. Nu lng nc t khi bt nho kh, cn khng u. Nu lng
nc nhiu, khi bt t, dnh kh cn v ct si
:
+ Nho kh : w= 28 n 29 %.
+ Nho va : w= 29,5 n 30,5%.
+ Nho t : w=31 n 32,5%.
Shortening.
Shortening l hn hp ng th c mn, mu trng c, l sn phm hydro ho ca

du to sn phm c rn, do nht nh, c n nh tt khi s dng chin xo
nhng vn gi li mt s glyxerit c cu to bi cc acid bo khng no cn thit.
-
Shortening n nh hn du, t b tr mi trong qu trnh bo qun. V vy, hin nay

cc loi du thc vt thng c ch bin thnh shortening.
Shortening c 3 dng: Dng rn(bakery shortening), dng do(Plastic

shortening),dng lng(LiquidhayPumpable shortening).
Vai tr ca shortening:
- Vai tr c bit ca shortening l ngn cn s kt dnh gluten li vi nhau, nh
tng n v to cu trc xp cho sn phm. V vy, shortening c ng dng
nhiu trong cng nghip sn xut m n lin.
-
Shortening c dng nh mt ngun thay th du m thng thng.
Page 17

-
Lm tng gi tr dinh dng v gi tr cm quan cho sn phm rn.
Tin li cho vic s dng v bo qun.
Nhc im ca shortening:
- Khi tin hnh hydro ha du m s sinh ra mt loi axit bo xu: Transfat. Transfat
khi i vo c th s lm tng lng cholesterol xu (LDL: low density lipoprotein ) v lm
gim lng cholesterol tt(HDL: high density lipoprotein).
- Axt bo cu hnh Trans cng l mt trong nhng yu t lm tng nguy c mc cc
bnh v tim mch.
Mui.
-
Mui dng c i thin gluten, to v, nh hng ti ch sy, hot ng

vi sinh vt v enzym trong si m.
Lng mui n c dng sn xut m n lin vi t l khong 1-2,5%,

tnh theo lng bt.
Mui n trong cng nghip m si phi m bo tiu chun thc phm.

Hm lng NaCl trong mui n vo khong 96,5-99,2%, cc kt ta khng
tan khong 0,05-0,9%.
Page 18

CMC(carboxyl methyl cellulose)
c k hiu l E464, l mt dn sut ca cellulose, c to thnh sau phn ng vi

kim v acid chloroacetic.CMC khng c.
CMC hu ht tan trong nc lnh, v c s dng ch yu kim sot nht m
khng to gel (ngay c khi c mt ca ion Ca 2+) .
N c dng lm cht n nh trong thc phm v to dai cho si m.
Nc tro. (kansui)
L dung dch kim NaOH, KOH, Na 2CO3 c pha ch theo t l khc
nhau tu theo tng loi m, tng ni sn xut. Nc tro c tc dng lm tng kh
nng h ho v tng dai ca si m v b sung cc kim loi, tng ln lc ion
c tc dng lm cht khung gluten, nc tro cn c dng trung ho chua
ca bt; gip bt nhanh chn trong giai on hp.
Mt s thnh phn khc nh hnh, tiu, t, du xa t, cht ph gia to mu vng
cho si m ca nhm carotenoids hay mu tng hp tartrazine, v cht chng oxy
ha.
QUY TRNH SN XUT

S QUY TRNH SN XU
Page 19

Bt b
sung
Bt m
Lm sch
Nc
Ph gia
Nguyn liu
ph
Giai
on
nho
Lm sch
Trn kh
Ha nc trn bt
Nho bt
Giai on
to hnh
Cn
Ct si
Hi nc
ngng
Hp
Hi nc
Giai on
x l
nhit
Thi ngui
Ct nh lng
Ti gia v
Nc gia
v
Qut ro
V khun
Chin
Gia nhit
Lm ngui
ng gi
Shortening
Sy
Bao b
Hon thin
sn phm
Sn phm
Page 20

I. GIAI ON NHO
Ha nc trn bt.
y l qu trnh ha tan cc ph gia vo nc, to thnh mt dung dch ng nht, khng
vn cc, khng to mng, ko vng.Cc cht ph gia nh ng, mui, bt ngt, bt sp,
cht mu, cht to dai u c cn nh lng theo ng thc n trc khi vo
bn chun b nc trn bt. Cc cu t nhiu c trn trc, t trn sau.
Ly nc theo t l qui nh vo bn trn, bt cng tc cho cnh khuy lm vic ri t
t cc cht ph gia trn vo. nh trn trong 15 pht ri tt cnh khuy. Ly dung dch i
kim tra nng . Nu dung dch t yu cu th yn bn nc trn 2 gi trc khi
em nho bt.
Trc khi em dung dch i nho bt, cn bt cnh khuy tr li m bo s ng nht
ca dung dch.
Nc trn c chun b trc cho 1 ca sn xut theo cng thc ca b phn k thut. Cc
cht ph gia c pha vo nc trn bt gm:
- Mui 2 4% so vi lng bt.
- CMC 0,5 1 kg/1tn bt.
- Nc tro.
- Bt mu thc phm.
- Na2CO3, K2CO3
- Cc gia v: ng, bt ngt, bt sp
Cc thnh phn trn c ha tan bng nc nng trong thng cha nc trn bt, sau
thm nc va cho mi m bt nho.
Yu cu ca nc trn:
+ Ha cht phi c cn theo ng t l.
+ Dung dch phi ng nht, khng vn cc, khng to mng, ko vng.
2. Trn kh:
- Khi chun b cc loi bt phi ring v ghi k hiu r rng.
- Nguyn liu chnh sn xut m n lin l bt m (82 84%), ngoi ra cn phi trn
Page 21

thm tinh bt gim gi thnh sn phm v tng dai cho si m. Nguyn liu c cn
nh lng theo cng thc ca tng loi m, sau a vo my nh trn.
- Qu trnh trn l trn trng thi kh, khng trn trng thi t m bo bt trn
u thnh h ng nht v cht lng.
Nho bt.
Mc ch cng ngh:
To khi bt nho thch hp cho qu trnh to hnh tip theo. Nho trn s phn phi
nc, gia v v ph gia vi bt m, to nn khi bt c ng nht. Bt sau khi nho trn
phi do dai, b mt mn mng, n hi, khng dnh, khng vn cc, to dc khung
gluten tt.
Phng php thc hin:
Cc nguyn liu dng rn s c phi trn vi nhau, phn lng trn vi phn lng. Nu
cht rn c hm lng t th n cng uc ha tan hon ton trong nc trc khi phi trn
vi bt. Bt m s c trn vi cc bt khc(nu c) nh bt bp, khoai ty, Mui,
nc tro, mu v cc ph gia khc u c ha tan trong nc, chnh n nhit hp
v phun t t vo ci trn bt kh. Tin hnh nho cho ti khi hn hp bt to thnh mt
khi bt nho ng nht. Thi gian trn thng giao ng trong khong 10-15 pht.
Cc bin i ca nguyn liu:
- Bt nho dng lm si m c chun b t 2 cu t chnh l bt v nc.trong
qu trnh nho c thm mt s cht ph gia.
-
Yu t chnh to s lin kt trong bt nho l gluten. Gluten c kh nng ht

nc rt mnh. Khi ht nc gluten trng ln v ng vai tr nh b khung lin
kt vi cc ht tinh bt.
Sn phm m cn dai m khng cn xp. Do , qu trnh nho trn cn nh

nhng hn ch ti a khng kh ln vo khi nguyn liu. Nu lng kh ln vo
t, khi gia nhit s trnh c hin tng r trn b mt, gi c cu trc ca sn
phm.
ng thi, do lng kh ln vo khng ng k nn cc sc t c trong bt m

khng b oxi ha, lm cho gluten kh trng n hn. Nho bt c ln nhiu khng
kh th khi p si m d b dt, nh hng cht lng si m.
Page 22
Ngoi cng thc phi trn nguyn liu th m v nhit l hai yu t nh

hng nhiu nht ti cht lng ca bt nho.C 3 mc khc nhau ca bt nho
nh sau: nho nng(75-85oC), nho m( 55-65oC), nho ngui(20-25oC).
+ Bt thng c nho nhit < 60oC nn tc dng lin kt tinh bt khng ln

do tinh bt h ha thp hn.Nhit ca qu trnh nho bt s nh hng ti cc mui lin
kt ca protein to mng gluten. Nhit cao th nc v cc phn t protein linh ng
nn d dng tao mui lin kt, nhng li c kh nng lm bin tnh protein. V vy, n nh
nhit trong qu trnh nho bt cng s gip n nh cht lng ca thnh phm.
V d sn xut m t bt m c 10 % protein, nhit nn gi trong khong
37 38 C. Nhit ca ci trn chu nh hng ca thi tit, lc ma st, cc phn ng
ha hc xy ra trong ci trn v nhit ban u ca nguyn liu. Nhit to ra do ma st
v do cc phn ng ha hc ph thuc vo cu trc my v phn lng nguyn, ph liu
ca cng thc lm m n lin nn kh thay i. n nh nhit, thit b nn c b phn
lm mt. Mt cch khc n nh nhit gia cc m trn l thay i nhit nguyn
liu.
0
V d khi thi tit nng nng th ta s dng nc lnh phi trn.
+ m cng cao th bt cng do, d p to hnh, tc nhanh, lc o khng

cn ln. C 3 mc khc nhau ca bt nho nh sau: nho bt kh(28-29%), nho
bt va(29,5-31%), nho bt t(31,5-32,5%). Trong quy trnh sn xut m n lin x
qu trnh hp, do hm lng nc trong bt nho cng cao s cng lm tng dai
cho sn phm sau khi hp. Tuy nhin nu m qu cao th bt nho dnh trc khi cn to
hnh. V vy, vi cc loi bt m thng thng, m bt nho c gi trong khong
30 32,5%. Vi loi bt m c cht lng rt tt v cng ngh phi trn hin i, cc
nh sn xut Nht Bn c th nng m ti a ca bt nho n 40%.
Thit b v thng s cng ngh
Thit b nho trn c dng thng nm ngang bn trong c hai trc hnh tr gn cc cnh
khuy b tr xen k, quay ngc chiu nhau. Bn trn c np y v ng ng phun nc
trn bt. y thng c ca thot liu. i khi gim thiu nh hng ca khng kh i
vi bt nho, cc nh my ln cn tin hnh nho trn bt trong iu kin chn khng (p
sut 460 mmHg)
u tin, bt m c ri u mt lt theo sut chiu di trc nho
Page 23

Tip theo cho bt nng vo ri cho my nho kh trong 3 5 pht nhm m bo s ng
u ca khi bt.
Sau khi trn bt u, cho nc trn bt vo t t theo chiu di trc nho. Tip tc bt
my hot ng, tin hnh nho tip trong khong 15 pht. Qu trnh nho bt ch cn m
bo sao cho cc cu trc t trn u nhau. Nu ko di thi gian nho trn s c nhiu
khng kh ln vo khi bt.
II. GIAI ON TO HNH
Cn bt.
Bt sau khi nho trn c x t ci trn xung thng cha sau c a n h thng
cn th v cn tinh nhm cn bt to ra cc bng m c dy mng theo yu cu. trong
cn th l p bt nho thnh bng, cn cn tinh to ra dy, mng ca si m.
a. Mc ch ca qu trnh cn:
To cho sn phm c hnh dng thch hp theo yu cu:

- Nhm chuyn bt nho t trng thi bi ri thnh tm bt c dy u n.
- Lm ng nht khi bt v tng n hi cho khi bt nho v gim lng khng kh
ha ln trong bt nho.
- Khi i qua cc l cn bt l bt s c nn cht thnh l d to hnh. ng thi c
tc dng dn l bt n thit b ko si.
b. Yu cu ca l bt sau khi cn:
- Sau khi ra khi trc cn bt cn c b mt tng i mn, dy ng u.
- L bt mng, mm, xp, khng rch, khng b lm m (do c ln bt kh vo)
- Khng c l xp, b mt lng u, trng ng.
- Kch thc ca l bt mng dn khi qua cc trc cn, l bt qua trc cn tinh dy
khong 0,8 1,2mm.
c. Cch tin hnh:
sau khi nho trn, bt nho c ngh khong 15 pht trc khi to tm. giai on ny
gip cho nc thm du ln b mt tm bt trn lng v khng b k dc khi to tm.
Qu trnh cn c chia lm 2 giai on:
Page 24

- Cn th: bt nho t thng phn phi c a xung 3 cp trc th c ng knh
300mm. Vn tc trc cn th nh, to lc nn ln p bt thnh tm a sang cn tinh.
- Cn tinh: h thng cn tinh c 5 cp trc, vn tc chuyn ng gia cc l tng dn qua
cc trc v khong cch gia hai trc ca cc cp trc nh dn, khi y l bt qua l bt s
c dn mng dn.
dy ca tm bt cui cng s c xc nh theo khong cch gia 2 trc cui cng.
d. Cc bin i ca nguyn liu:
- Ch yu l cc bin i v mt vt l nh:
Trong qu trnh cn bt:
xp v m ca khi bt b gim do mt phn khng kh v nc t do b tch
ra
Nhit : tng do ma st vi trc cn.

Khi lng ring tng do loi bt khng kh v th tch gim.
- Hnh dng, cu trc khi bt nho: t dng ht ri chuyn sang dng tm, cc
lc lin kt trong khi bt c sp xp li, sau l dng si v c gn sn g.
- Cht lng ca l bt sau qu trnh cn ph thuc vo rt nhiu yu t nh hm lng
v cht lng gluten, ng u v kch tht ca bt, m sn phm, nhit bt
nho, vn tc,s ln cn.
+ Cht lng gluten nh hng ti cht lng ca l bt l ln nht. Bt dng lm
m n lin c hm lng gluten khong 26-32%l bt c ddai cn thit. gluten xu v bt
khng mn th b mt km nhn, khng bng. Nu hm lng gluten qu cao th bt dn
hi mnh , kh p, b mt bt khng nhn.
+ m ca khi bt cng nh hng n cht lng ca l bt sau qu trnh cn: nu
m cao th d cn, b mt sn phm nhn bng.
+ Hm lng protein nh hn 14%, khi tng m qu 33% th sn phm tr nn
chy, km n hi d b dt trong khi cn.
e. Yu cu k thut:
Vn tc ca l cn tinh: v = 90 -130 v/pht.
Page 25

Khe h ca cc trc cn nh dn qua cc l trc.
Cn th (2 cp trc) : L1=L2= 5mm.
Bn th ( 1cp trc): L3=4mm.
Bn tinh (3 cp trc): L4=3-3,5mm
L5= 2-2,5mm
L6= 1,2-1,5mm.
Cn tinh (2 cp trc): L7=1 -1,2 mm
L8=0,8-0,9 mm.
f. Cc s c v cch khc phc:
Bt nho khi cn b nng, nu bt kh khi cn d t tm
= > iu chnh khu trn.
- Cc l trc chuyn ng khng u, gy ra s c b n tm bt hoc b t l
bt.
= > iu chnh li vn tc cc l
- L bt b rch 2 bn mp = > iu chnh 2 bn
- Bt dnh l cn => cn xem li no.
2. Ct si n bng:
Mi mt sn phm khng ch c nh gi cht lng bn trong m cn ph thuc
rt ln vo hnh dng, kch thc bn ngoi nn vic to hnh cho si m l cn
thit, c coi l qu trnh khng th b qua trong cng ngh sn xut m n lin.
a. Mc ch ca qu trnh:
- To hnh dng, kch thc c trng cho si m n lin.
- To bng lm tng gi tr cm quan ca vt m.
b. Yu cu:
- Si m lng, khng b rng ca.
- Si m ri, to thnh gn sng vi khong cch gn u nhau.
- B mt si m lng, mn
- Si m c ng knh d= 0,8 1mm
c. Cch tin hnh:

Tm bt m ra khi h thng cn tinh t yu cu, c a vo khe h gia 2 trc dao
ct v c ct thnh si nh cc rnh trn trc dao. Cc si m c to thnh c g ra
khi cc rnh nh b phn lc t st vo b mt trc dao, trnh lm chp m, ri si. Do
Page 26

tc m i ra khi dao ct ln nhng tc ca bng chuyn li nh, lm cho si m b
n li, to thnh cc dn song, gi l to bong cho si m.
d. Yu cu k thut:
- Cc rnh trn 2 trc dao c: d= 0,8 1mm; su 4mm
- Vn tc si m ra khi dao ct phi ln hn rt nhiu so vi vn tc bng chuyn tip
nhn (li con)
- Vn tc dao ct ln hn rt nhiu so vi vn tc li con: Vdao = 0,33 0,48m/s;
Vli= 0,08 0,1 m/s
e. S c v cch khc phc:
- Chp si v ri s m: do b phn lc khng t st vo b mt trc dao
- Dn si m thp: do chnh lch vn tc m ra khi dao ct v vn tc bng chuyn nh
= > gim tc bng chuyn hoc tng tc dao ct.
- M khng t hn: do khe h gia 2 trc dao nh hn khng nhiu so vi l bt, c th
khc phc bng cch iu chnh khe h.
- Si m khng bng => kim tra li cc rnh trn dao ct.
III. GIAI ON X L NHIT

Qu trnh hp
a. Mc ch
-
Lm chn s b si m rt ngn thi gian chin.
C nh cu trc si m.
Lm mt hot tnh ca cc loi enzyme c trong nguyn liu v tiu dit vi sinh vt.
Lm cho b mt si m nhn.
b. Yu cu
Si m chn u, mm, nhn, c tnh n hi, khng b bt dnh, t mt di v chn
n tn tm ca si.
c. Cch tin hnh
Page 27

M chy trn li ti qua bung hp hnh ch nht, ti y, h thng cc ng hi b tr dc
theo chiu di bung hp gia nhit cho m. C 2 phng php hp: hp bng hi nc hoc
bng hi qu nhit. Trong thc t sn xut, tit kim din tch, cc nh my s dng
bng li nhiu tng, dc theo cc tng u b tr cc ng dn hi. Hi t ng dn chnh
trong bung hp ta ra thnh nhiu ng nh n mi tng, ri tip tc chia thnh 3 ng dc
theo chiu di bng ti. Hi c phun theo cc l trn ng dn gia nhit cho m. M
vo bung hp bng tng trn cng, di chuyn trn cc bng ti n cc tng di sau ra
ngoi thc hin cc cng on tip theo.
d. Cc thng s c bn
Trong qu trnh hp, nhit v thi gian hp l hai yu t quan trng nht nh hng ti
s n nh sn phm.
-
Nhit bung hp c duy tr trong khong 95-1000C
Thi 100-240 giy ty vo tng loi m.

Vn tc bng ti c iu chnh c thi gian lu ph hp p ng yu cu.
p sut hi trong khong 0,4:0,6 kg/cm2
e. S bin i ca nguyn liu

-
Protein b bin tnh, nh nc, lin kt vi nhau to thnh khung cho si m.
Tinh bt: hp th nc t do, hi nc v nc do protein nh ra trng n v

h ha.
o Mt s phn t tinh bt thot khi ht tinh bt, lin kt vi mng li protein
to chc cho m.
f. Mt s lu trong qu trnh thc hin

-
Nhit qu cao hoc thi gian qu di: mu m b sm, m hp th nhiu nc dn

ti b nho.
Tng vn tc ca bng chuyn, gim thi gian hp hoc gim p lc hi.

-
Nhit qu thp hoc thi gian qu ngn: giai on h ha tinh bt cha t, cc

enzyme cha b bt hot gp nhit thch hp s thy phn tinh bt, lm gim
giai ca si m.
Page 28

Gim vn tc bng chuyn tng thi gian hp hoc thm nc vo l hi tng
p lc hi.
-
Li hp hng hoc c vo thng hp.
Thay li hp
-
Nhit v thi gian hp iu chnh theo nguyn liu v t l ph gia.
Khng phun hi nc trc tip qua m m phi phun ln thnh thit b trnh
ng nc trn si m.
Qu trnh thi ngui

Sau khi ra khi bung hp, m c nhit cao, cn phi lm ngui si m.
a. Mc ch
-
Lm gim m v nhit ca si m, trnh cc si m bt dnh vo nhau v dnh

vo bng ti.
To thun li cho qu trnh chin.
b. Cch tin hnh

M nm trn bng ti di chuyn qua cc qut t bn di. Cc qut gi thi lin tc lm
bc hi lng nc t do trn b mt si v ta nhit.
Qu trnh ct nh lng
a. Mc ch
-
Ct bng m thnh tng on theo trng lng nh sn.
To hnh cho vt m.
b. Yu cu
-
Chiu di v trng lng vt m ng yu cu quy nh.
Nht ct t gn, ri hn nhau, khng to rng ca u si.
c. Cch tin hnh

M sau khi thi ngui theo bng chuyn n dao ct nh hng. Thit b ct gm 2 trc,
trong c mt trc c gn li dao ct m, trc cn li tc dng nh mt tm k. Dao
gn trn trc inox. Dao ct chuyn ng trn thnh hng vung gc vi bng ti v ct m
Page 29

thnh cc on bng nhau. Mt chu k quay ca con dao bng chiu di vt m. Trc dao
ct khong 50-60 nhp ct/pht. Hai trc quay ngc chiu nhau. Ty vo trong lng,
kch thc yu cu ca vt m iu chnh tc quay ca dao v bng chuyn cho ph
hp.Qu trnh ti nc gia v:
Mc ch cng ngh:
- Ti gia v ln vt m c mc ch hon thin sn phm lm tng gi tr cm quan
ca si m.
-
To hng v c trng v gi tr dinh dng cho sn phm.
To cho si m c cht lng cao hn.
- Lm cho cc si m ti, khng dnh vo nhau, khng b chai cng.

Cc bin i ca nguyn liu:
Qu trnh ny lm cho si m c m, khi lng tng do s thm thu dung dch
nc lo vo trong vt m.
Gia v c pha vi nc to thnh nc lo hay gi l nc soup s c ti ln vt
m lm cho cc si m ti ra, khng dnh vo nhau thun tin cho vic vo khun d
dng.
ng thi giai on ny to cho si m c hng v dc trng, lm m thm v ca
m thnh phm, v to sc ca vt m.
Nc lo lm tng lng nc nht nh cho b mt si m trc khi sy v chin
trnh si m b kh qu sau khi chin v lm gim hin tng gin, gy, hoc lm cho
si m khng b chai cng.
Thit b v thng s cng ngh:
Nc lo l mt dung dch gm mui, ti v mt s hng v dc trng cho sn phm
d.
Nc lo c ti ln li ti cha cc vt m, thng qua h thng vi phun sng
sao cho gia v c th thm u c hai mt ca vt m d trnh hin tng sn phm sau
khi chin s c hai mu.
Page 30

Ngoi cch phun sng nh trn cn c cch nhng si m vo nc lo:
M sau khi ct nh lng xong nu t tiu chun th s cho vo nhng nc lo.
M s c li i xung mng nhng nc lo. Li dng s ho nc ca m
sau khi hp v lm ngui th ngi ta cho vo dung dch nc lo cc cht ph
gia khc nhm lm tng v mn, ngt cho thch hp trong vng 15 - 20 giy.
Sau khi m c nhng nc lo xong dng tm lt gp i di m li thnh vt. Tuy
nhin phng php nhng c mt s nhc im nh:
-
V ca m khng ng u, lc u c v m , sau c v nht hn.
t m bo an ton(thit b h,..)
Kh m bo v sinh(rui,.)
Qu trnh qut ro:

Mc ch cng ngh:
qu trnh qut ro din ra trc khi vo khun nhm chun b cho qu trnh chin m.
a. Thit b v thng s cng ngh:
Si m d c ti gia v s c qua mt h thng qut gim nhanh m ca si
m.
Qu trnh ny gip cho si m kh hn trc khi da vo cng on chin,nh gim
c cht bo c trong thnh phm.
Si m phi bong ln lm du d len vo khi chin, vt m vung v u n.
Qu trnh chin:
Mc ch cng ngh:
- i vi sn phm m n lin cn phi qua cng on chin, cng on chin l cng
on rt quan trng nhm ch bin v ng thi gip bo qun sn phm:
+Cng dng ch bin: trong nhiu trng hp qu trnh chin c tc dng lm chn
thc phm. v d nh qu trnh chin s lm bin i cc nguyn liu ti sang dng d
tiu ha v d hp thu cho ngi s dng.do mc ch cng ngh ca qu trnh
chin l ch bin.cn vh n qu trnh chin ngoi tc dng lm chn thc phm th
cn lm thay di su sc cc gi tr dinh dng v cm quan ca sn phm.
Page 31

+ Cng dng bo qun: nhit ca cht bo khi chin thc phm thng giao ng
trong khong 130-180C. Hu ht cc vi sinh vt v cc enzyme trong thc phm s bi
c ch nhit ny. Ngoi ra qu trnh chin cn c tc dng lm gim m ca lp
b mt bao ph xung quanh thc phm, hn ch s xm nhp v pht trin ca vi sinh
vt t mi trng vo thc phm. Do qu trnh chin c mc ch cng ngh l bo
qun
Chin lm cho vt m tr nn gin xp, c hng v v mu sc dc trng ca m n
lin.
Trong qu trnh chin, nc t do s tch ra v cht bo s thm vo trong vt m lm
tng gi tr dinh dng ca sn phm.
Do qu trnh tin hnh nhit cao nn hu ht cc vi sinh vt b tiu dit, cc
enzyme bi v hot, mt khc thy phn ca si m nhanh chng gim xung 3-5%..
Si m sau khi chin phi khng dnh du, vng u hai mt, khng b v vn, khng
c m sng.
Ngi ta s dng du Shortening chin m n lin l v:
Nhit nng chy cao, nhit thng du dng rn v bm cht vo vt m to
cm quan tt.
Bn nhit v l cht ti nhit tt.
t b i ha, kh nng bo qun tt.
b. Cc bin i ca nguyn liu:

- giai on u ca qu trnh chin, khi nhit ca sn phm thp hn so vi nhit
ca du chin, trong sn phm c s tng nhit hng ti cn bng vi nhit
du. thi k ny, nhn b ngoi, trng thi v hnh dng ca sn phm cha c g ny
ko di, b mt si m s thm mt du ngn cn qu trnh thot m sau ny.
Khi nhit tng ln khong 50-90C cc ht tinh bt cha b v trong qu trnh hp s
kt hp vi lng nc thm vo m trong qu trnh ti gia v thc hin tip qu
trnh h ha.
- S bin i vt l: khi nhit t 100C, qu trnh chin lm xy ra nhiu bin i
vt l trong nguyn liu, din hnh nh s gia tng nhit, s khuch tn cht bo t mi
trng gia nhit vo bn trong sn phm, s ha tan cc v khuch tn t nguyn liu
Page 32

vo trong mi trng gia nhitNhng bin i trn lm cho t trng v th tch ca
nguyn liu b thay i. V vy, giai on ny, nc s bc hi v lm tng th tch
si m.sau , nc trong sn phm bt u thot ra ngoi v du t ngoi thm vo
trong sn phm nhiu hn. Do b mt nc nn cui thi k ny hnh dng v cu trc
ca si bin i su sc, si m tr nen kh gin.
- S bin i ha hc: Do nhit du chin cao, trong si m din ra phn ng to
mu v to mi(phn ng Maillard, caramel ha) lm tng gi tr cm quan cho sn
phm.
+ Phn ng Maillard: l mt h gm nhiu phn ng xy ra gia ng kh v cc hp
cht c nhm amino(-NH2) nh axid, amin, peptide, protein. Cc sn phm ca phn
ng Maillard c gi tn chung l melanoidine.
+ Phn ng caramel ha: l mt h gm nhiu phn ng lin quan n s mt nc ca
cc phn t ng nh saccharose, glucose,.sau giai on mt nc cc bn thnh
phm c th tham gia phn ng ngng t. Hn hp sn phm c tn gi chung l
caramel.
Phn ng maillard v caramel ha lm cho sn phm c mu sm. Ngoi ra cn c mt
s hp cht ha hc t cc phn ng trn cn gp phn to nn mi dc trng cho cc
sn phm trn.
Trong qu trnh chin cn xy ra rt nhiu cc loi phn ng khc, v d nh cc phn
ng phn hy vitamin v mt s hp cht c hot tnh sinh hc c trong nguyn liu.
Nhng phn ng ny s lm gim gi tr dinh dng ca thc phm chin.
-
S bin i ha l trong nguyn liu: trong qu trnh chin, nhit cao s lm cho
nc trong si m chuyn pha, hin tng ny cho si m sau khi chin c m
thp hn so vi si m trc khi chin.
S bin i sinh hc v ha sinh: nhit chin cao s lm v hot bt thun
nghch cc enzyme, v lm gim mt cc vi sinh vt trong si m. V mc
gim s ty thuc vo gi tr nhit v thi gian chin.
Cc bin i ca du chin:
Ngoi s bin i ca si m th trong qu trnh chin cng xy ra s bin i ca du
chin di tc dng ca nhit cao v nht l trong iu kin c oxi li to ra nhng
sn phm khng c li cho sc khe.
- S bin i ha hc:
+u tin l qu trnh thy phn du t triglyceride ln lt to thnh cc sn phm
diglyceride, monoglyceride, ri n glycerol v cc acid bo t do. Cc acid bo t do
Page 33

rt d b oxi ha lm thay i gi tr dinh dng v cm quan ca cht bo. Glycerol
va to thnh li tip tc b nhit phn hy to thnh acrreloin v nc. Acreloin l
cht c si nhit thp nn d bay hi. Hp cht ny gy mi kh chu v gy
chy nc mt.
+ Tip theo l phn ng oxi ha: S c mt ca oxi thc y qu trnh oxi ha cc acid
bo dng t do to thnh cc gc t do, hydroperoxide..,cc sn phm ca phn ng
oxi ha cht bo c th chia thnh hai nhm : cht d bay hi(hydrocacbon, ketone,
aldehide, alcohol, ester, lactone..) v khng bay hi( monoacylglycerol, triacrylglycerol
polymer, acid bo t do..). Cc sn phm oxi ha bc 1 nh hydroperoxide s tip tc
phn hy to thnh cc sn phm oxi ha bc 2 nh aldehyde v keton. Mt s sn
phm oxi ha bc 2 l aldehide khng bo ha nh 2,4-decadienal, 2,4-nonadeinalcc
hp cht ny s to nn mi v dc trng cho sn phm.nhng bn cnh cng c cc
nhm aldehide khng bo ha khc v aldehide bo ha khc nh hexanal,
heptanal,..cc cht ny to mi v kh chu cho sn phm. V vy khun m phi chin
ngp trong du v khng nn chin nhit qu cao.
+ Phn ng polymer ha: Cc sn phm ca phn ng thy phn v oxi ha cht bo c
th tham gia phn ng polymer ha to thnh cc cht phn cc vi phn t lng ln.
- S bin i vt l: S thay i thnh phn ha hc ca cht bo s lm thay i tnh
cht vt l ca cht bo. V d nh cc sn phm ca phn ng polymer ha s lm
tng nht ca du shortening.bn cnh mu sc ca du c mu sm hn theo
thi gian chin.
- S thay i ha l: trong qu trnh chin, do phn ng phn hy cht bo to ra nhiu
sn phm d bay hi nh hydrocacbon, ketone, aldehide, alcohol, ester, lactone.
- S thay i ha sinh: Khi c s tip xc gia du v nc trong thit b chin, s to
nn mt lp nh tng du v nc. Cht ny d b tc ng ha hc v vi sinh vt d
hot ng.
- Ngoi cht lng ca du th m ban du ca sn phm, nhit du v thi gian
chin l yu t nh hng n cht lng m thnh phm.
m sn phm cao th sn phm s gin xp nhng d thm du. Nhit du cao,
thi gian chin ngn th nc bc hi nhanh nn sn phm t thm du, c mu vng
sm c mi ph hp vi th hiu ca ngi tiu dng Vit Nam nhng du chin mau
h hng. V vy hn ch s h hng du ta phi h nhit chin hp l.
Page 34

d. Thit b v thng s cng ngh:
- Thng s dng thit b chin b su lin tc thc hin qu trnh chin:
B phn chnh ca thit b l cho chin c dng hnh hp ch nht. C hai cch gia
nhit cho shortening:
+ Cch th nht: dng gas t pha di y cho chin. Nhit ca du s tng
dn v truyn nhit cho shortening ang cha trong cho. V phng php ny c
nhc im l nhit khng n nh nn hin nay t c s dng.
+Cch th hai: s dng thit b trao i nhit dng bn mng hoc ng lng ng gia
nhit cho shortening.Hin nay, cc nh my sn xut m n lin thng s dng phng
php chin, trong du c gia nhit bng phng php gin tip trong mt thit b
trao i nhit trc khi cho du vo cho chin.
- Qu trnh tin hnh nhit 150-160C. Thi gian lu ca m trong cho chin
khong 100-110 giy. Du s c tun hon lin tc gia cc thit b trao di nhit v
cho chin:
+ Trong cho chin, c h thng bng ti chuyn ng tun hon a cc si m cn
chin vo cho, ng thi tho sn phm chin ra ki cho. Trong qu trnh hot
ng ton b si m s ngp trong du.
+ Trong qu trnh hot ng,khi bng ti vn chuyn nguyn liu vo trong cho chin
th nhit ca shortening s b gim xung. Do , cc nh sn xut s s dng mt
bm khc tho lin tc shortening ra khi cho chin v tun hon shortening tr li
sau khi x l.Trong qu trnh bm, du s c qua thit b lc th v lc tinh loi
b m vn v chy. Hin nay cc nh my sn xut m n lin th c 8 ting ngi ta
thaydu. Du s dng chin c i qua b phn lc ri hi lu tr li v thm du
mi vo th tch cho chin v ng thi ngi ta cho cht chng oxi ha vi
lng qui nh vo du. Nh thit b lc m du chin s lu b oxi ha hn.
Cc cht chng oxi ha c chia thnh 2 nhm: t nhin v tng hp.
+ T nhin: tan trong du nh tocopherol.
+ tng hp: BHA(butylated hydroxyanisol); BHT( butylate hydrotoluen); PG(propyl
gallate); TBHQ(tertiary butylhydroquinone..
Page 35

-
Ngoi phng php ph bin nh nu trn, trong cng nghip thc phm cn s
dng mt phng php chin khc, l chin phun.
+ Thit b chin phun c dng hnh hp ch nht.

+ Bn trong thit b l mt bng ti li c chuyn ng tun hon. Cc si m s
c t ln bng ti ny. Si m cha chin s c nhp vo t pha ny v si m d
c chin s i ra hng i din.
+ Pha di np thit b gm nhiu h thng vi phun. Shortening c gia nhit s
c bm vo thit b qua h thng vi phun.
Trong qu trnh chin, shortening s c xi ln si m, i xuyn qua bng ti li v
c thu hi s c a qua thit b lc ri n thit b tao i nhit. Sau c a
tr li n h thng chin phun.
Hin nay phng php ny ang c p dng sn xut m n lin v:
+ Tit kim c shortening .
+ Tit kim c nng lng gia nhit cho shortening.
+ Si m sau khi chin s t m nht nh v chn ng u gip tng gi tr cm
quan v dinh dng cho si m.
Sau mt thi gian chin, shortening s chuyn sang mu nu m, c, c mi du
kht. Khi ch s acid ca du ln hn 2 v ch s 36eroxide ln hn 4 th cn loi
b. nh gi cht lng cht bo thng qua cc ch tiu ha l sau:
+ Ch s acid l s mg KOH cn thit trung ha acid bo t do c trong 1g cht bo.
Ch s acid c trng cho lng acid bo t do c trong vht bo.ch s acid cang cao
th cht bo cng d b h do s c mt ca cc acid bo t do d b bin i , dc bit
khi c mt ca oxy.
-
+ Ch s peroxide l hm lng hydropeoxide c trong 1kg cht bo v c biu din

bng s n v millequivalent. c trng cho mc oxi ha ca cht bo. Ch s
peride cng cao th mc h hng ca cht bo cng nng.
Page 36

+ Ch s iodine l s gam iodine c th kt hp vi cc triglyceride khng no c trong
100g cht bo> ch s iodine cng cao th cht bo cng kh bo qun v cng d b
hng do cc acid bo khng no b oxi ha hn cc acid bo t do. Tuy nhin, nhiu
acid bo khng no l nhng thnh ph khng th thay th c trong khu phn n ca
con ngi c.
Cc s c v cch khc phc khi chin:
- Mu sc m b lm m khng u: iu chnh hai trc dao ct v hai dao ko si
khng kht nhau dn n si m dnh vo nhau nn khi chin du khng thm u.
-
M sng : Do thi gian chin qu nhanh nn iu chnh li tc bng ti.
M b b vn hay ri ra ngoi du: Do np y khun khng kn nn iu chnh li

np khun.
Du FO dng gia nhit cho cho qu c, trong du c tp cht nn khng chy:

Du FO phi c gia nhit lm gim nht v phi i qua li lc trc khi
lm nhin liu un nng du Shortening.
Qu trnh Sy
Mc ch cng ngh:
Sy trong sn xut m n lin khng chin l qu trnh tch nc ra khi si m.
Trong cng nghip thc phm ni chung v trong cng nghip sn xut cc dng
m si ni ring, sy c ng dng rt rng ri lm kh sn phm.
Cc sn phm thc phm u l nhng cht giu dinh dng nn khi m cao v
nhit thch hp th cc vi sinh vt s pht trin nhanh chng lm h sn phm.
M si c lm kh ti m di 13% ri bo qun trong kho sch s v kh
ro ( m khng kh khong 70%) th s gi c lu m cht lng t b thay i. Do
, y l mt khu quan trng trong cng nghip sn xut m si.
C. Cc bin i cng ngh:
Page 37

- Lm ngui l qu trnh h nhit t nhit ban u cao n nhit cui
cng bng nhit ca mi trng xung quanh hay cao hn mt t.
t= ts tb
-
Cc bin i vt l ca qu trnh lm ngui l ngc li so vi qu trnh un

nng. Nhng cng c bin i cht t v khi lng.
c.Thit b v thng s cng ngh:

Thng sy bng phng php i lu vi khng kh nng hoc kt hp vi i
lu va bc x.
Trong sn xut m n lin, cc nh sn xut s dng thit b sy hm:
+ Thit b c hnh ch nht. dng tc nhn sy s c thi theo hng song song
hoc vung gc ci dng do chuyn ca bng ti cha di m cn hp.
Nu cng mt lc tng nhit sy, vn tc khng kh nng, gim m ca khng
kh th vn tc sy s tng nhng sn phm thng b nt n v d b gy nt.
Do phi chn ch sy cho thch hp: nhit ca khng kh nng thng
khng ch trn khong 55- 700C, thi gian sy c th t 30 pht ti vi gi tu loi thit b
sy.
Sau khi thit b sy ra m si cn c tip tc kh t nhin trong vng 4-5
gi, m cn gim thm khong 1%.
Sy xong, m si cn phi lm ngui t nhin hay thi khng kh mt vo. Nu
lm ngui bng khng kh th lng khng kh cn dng l t 8-15m 3/Kg sn phm trong
thi gian 3 pht, lm ngui t nhin th cn nhiu thi gian hn.
Qu trnh lm ngui:
Mc ch cng ngh:
Sau qu trnh chin, vt m s c ra khi khun trn li ti ca thit b lm
ngui.Khi , m cn nng v s tip xc trc tip vi khng kh. Nhit cao v oxy
Page 38

trong khng kh s y nhanh qu trnh oxy ha cht bo lm gim thi gian bo qun sn
phm:
-
Lm ngui nhanh sn phm s hn ch c s oxy ha cht bo, ng thi hn ch

lng vi sinh vt ti nhim vo vt m.
Hn na, qu trnh lm ngui nhanh s gip loi bt lng du d v lm ng c
du t do bm trn vt m.
Thit b cng ngh:

- H thng lm ngui l mt bung di hnh hp ch nht, c gn h thng thi
khng kh.
- M sau khi chin s dc bng ti li vo h thng lm ngui. hai u h thng,
cc qut s ht khng kh t ngoi vo, thi kh t hng pha di ln pha trn v
thng qua c l trn mt li lm kh vt m. Pha tn li ti b tr thm cc
qut ht ht kh nng trong hp qua ng ng thi ra ngao mi trng.
- Cng c th s dng h thng lm ngui l qut thi gn bn trn li ti, thi
khng kh ngui t trn xung.
- Sau khi thi ngui, M s theo bng ti vo h thng ng gi.
IV. GIAI ON HON THIN SN PHM

1. Phn loi bao gi
Trc khi bao gi, sn phm cn phi c kim tra v phn loi, loi b nhng
vt m khng t tiu chun (b vn, chy kht, vng khng u, khng ng trng
lng). a vt m t chuyn qua ng gi.
a. Mc ch ca bao gi:
- Mc ch bo qun:
+ Trnh vt m ht m t khng kh.
+ Hn ch s xm nhp ca vi sinh vt.
- Hon thin sn phm: tng gi tr cm quan cho sn phm
- Thun tin cho vn chuyn
b. Yu cu
- Gi m phi p, ghi r hn s dng v trng lng trn bao b.

- Bao b khng c bong trc cc mi ghp, khng b m t vt m bn
trong tip xc vi oxi khng kh trong thi gian bo qun.
Page 39
c. Cch tin hnh:
- Gi bt nm: c phi trn theo cng thc thch hp cho tng loi m, gm
cc nguyn liu ch yu sau: bt ngt, mui, tiu, hnh, ng,ti, t, c ci, c
trn u di dng bt kh, sau nh lng v ng thnh tng gi nh khong
3g.
- Gi du sa t: nu nu bng du tinh luyn (du,m) vi cc gia v khc nhau
nh: bt t, ng v hng, ti kh, sau lc ly phn du , nh lng v ng
gi thnh tng gi nh khong 2g.
Qu trnh bao gi c thc hin bi thit b ng gi t ng.
-C hai loi bao b thng s dng: giy king v giy kraft
+ Giy king: thi gian bo qun 6 thng
+ Giy kraft: thi gian bo qun 3 thng
Sau khi ng gi m c xp vo thng, thng c 3 loi thng 30, 50, 100 gi/
thng.
Sn phm m n lin: Tiu chun cht lng sn phm.
Tiu chun cht lng ca m n lin ca Vit Nam c quy nh trong
TCVN5777:2004.
Ch tiu cm quan:
Tn ch tiu
1- Trng thi
Yu cu
Vt m trc khi nu: Nguyn vn, u n,
si m bng u, khng c khuyt tt ng
k.
M sau khi nu: cho nc si vo, sau 4 pht
si m vn dai c trng. Sau 8 pht si m
trng n khng ng k.
2- Mu sc
Mu vng sng c trng c 2 mt. cho php

mt mt hi m hn.
3- Mi v
Vt m kh: mi thm c trng, khng c

mi hi, i, kht hoc mi l.
Page 40
Nc m: mi thm bo c trng ca m v
gia v, c v ngt, khng c v l.
d. Ch tiu ha l
Tn ch tiu
Mc
1. Hm lng protein tnh theo % cht kh
10
2. m(%)
5.0
3. Hm lng cht bo, tnh theo % cht kh
15 20
4. Hm lng nito tng ca gi gia v, tnh theo phn trm cht kh
2.0
5. Hm lng NaCl trong vt m, tnh theo phn trm cht kh
4.0
6. Hm lng tro khng tan trong acid HCl, tnh theo phn trm cht kh
0.1
7. acid, s mg KOH dng chun 1g mu th (mgKOH/g)
2.0
8. Ch s peoxyde, s mg Na2S2O3 0.002N dng chun 1g mu th.
Trong vt m
0.4
Trong du sa t
0.5
e. Khi lng tnh v sai lch khi lng.
Loi gi
Sai lch cho php (g)
70g
85g
1000g
10
i vi loi gi c ng trn 1000g tr ln sai lech

65 ki lng cho php l 1%
Ch tiu v sinh: theo quy nh ca b y t.
MY MC THIT B
Cc thit b cn c trong sn xut m n lin gm c:
1. H thng sng lc bt.
Page 41

2. My trn bt.
3. H thng nh lng kim tra nc mui.
4. My cn
5. H thng ct si v to sng.
6. Bung hp.
7. My ct nh lng.
8. My chin du.
9. My xp ngay ngn.
10. H thng lm mt v thay khun.
11. My ng gi.
12. T diu khin in.
II. Mt s my mc, thit b s dng chnh trong sn xut

My trn bt
Ch thch:
ng c
Trc quay
Cnh khuy
Thit b trn
NGUYN LIU
Page 42
KHI BT SAU TRN
Hnh 2.6: S cu to my trn bt

Cu to ca thit b trn bt gm c hai b phn chnh l trc quay v
cnh
khuy. C hai trc quay gn song song vi nhau, trn mi trc c gn 25 cnh khuy. Cnh
khuy trn hai trc xp so le vi nhau 720. Hai trc quay c l nh vo mt ng c c
cng sut 11 KW. Trn ca thng c ng hnh tr khoan l phun nc soup vo khi
bt
Nguyn l hot ng
Ci trn bt hot ng theo kiu gin on. Cho bt m vo theo trng lng xc
nh (theo cng thc ca lch sn xut). ng np ci trn bt li, m cng tc khi ng
ng c. Trn bt kh khong 3-5 giy, sau m van x nc soup theo liu lng nh
sn. Trn bt n khi t dai, do nht nh th dng li, thng t 15 20 pht, thi
gian trn c n nh bi rle thi gian.
Thi gian trn bt khng nn qu ngn v s khng to ng u v mu sc
cng nh m ca khi bt nho, v cng khng nn qu di v s to nn nhiu l kh
trong khi bt lm b mt tm bt khng bng phng cho gia on cn p sau ny.
Mt s thng s k thut ca ci:
- ng c: 11 KW
-
Tc quay trc: 73 vng/pht.
Page 43
Cnh khuy gn lch 72 0.
Trc ct: 6cm
Hai trc cch nhau: 25cm
T l nc trn: 30 32 lit/100 kg bt. T l bt v nc thay i ty theo tng loi

bt .
Cch tnh ton lng nc trn bt;

c c mt khi bt trn t yu cu th lng nc cho vo bt phi va .
Lng nc trn bt c tnh theo cng thc sau:
B (W 2
W 1)
N =
1
0
0
W2
Trong :
N l lng nc trn (lt).
B: khi lng bt cn trn (kg).
W1: m ca bt trc khi trn (%).
W2: m ca bt sau khi trn (%).
Ch : lng nc N bao gm dung dch nc trn v nc cho thm vo
My cn bt
Page 44
Hnh 2.7: S h thng my cn bt

Nguyn l hot ng
Bt t ci trn bt c x xung bng ti chuyn bt vo phu cha bt.
cui bng ti c b phn nh ti bt khi bt c ng u. Sau bt s vo phu
cha bt ri c thanh gt a vo hai cp trc cn to thnh hai tm bt m. Hai tm bt
ny c bi bng ti pha di v c ghp li vi nhau a vo cp trc th 3
cn thnh mt tm. Sau tm bt tip tc qua cc trc cn bn tinh v cn tinh. B dy
tm bt gim dn qua cc l cn v tc quay ca cc cp trc cng nhanh dn.
Page 45

Yu cu k thut
- Vn tc ca l cn tinh: 90 - 130 vng/pht. Khe h ca cc cp trc nh sau:
-
Cn th gm c 2 cp trc:
L1 = L2 = 5 mm.
Bn th gm 1 cp trc:
L 3 = 4mm.
Bn tinh gm 3 cp trc:
L 4 = 3-3,5 mm.
L5 = 2-2,5mm.
L6 = 1,2-1,5mm.
Cn tinh gm c 2 cp trc:
L7 = 1-1,2mm
L8 = 0,8-0,9mm
My ct
My ct si gm hai trc chuyn ng ngc chiu v n khp vi nhau. Ty theo tng
loi m m nh my dng my ct si vi cc trc c bc rng ph hp:
- i vi m si nh: bc rng l 1.25 mm
- i vi m si ln: bc rng l 2 mm.
Khe h gia 2 trc c th iu chnh c bi vt iu chnh. Chiu di trc dao ct
si l 500mm.
o
ngc
Bopha
ntruye
no
ng
Hnh3: Sdoca
utaodaoca
t si
Page 46
Hnh my ct
Hnh 2.8: S cu to dao ct v hnh my ct

Hot ng
Tm bt sau khi qua l cn tinh cui cng s vo h thng ct v c ct thnh si
nh cc rnh dao ct, sau qua h thng dao ct hng to thnh 6 hng m. Si m ra khi
my ct c tc ln hn bng ti hng m, nh si m b n li v to bng.
Yu cu k thut
Cc rnh trn trc dao c ng knh d=0,8-1 mm; su 4mm.
Vn tc si m ra khi dao ct ln hn rt nhiu so vi vn tc ca bng chuyn tip
nhn (li con)
Vn tc dao ct ln hn rt nhiu so vi vn tc li con: V
dao
= 0,33-0,48m/s;
Vli = 0,08-0,1m/s.
Page 47

Bung hp
Hnh 2.9: S cu to phng hhp v hnh phng hp

Hnh phng hp
Phng hp c dng hnh hp ch nht lm bng inox, c cch nhit bng bng
thy tinh, kch thc di x rng x cao: 7 x 0.8 x 0.9 (m). Cc ca bn c th m ra d dng
thun tin cho vic v sinh thit b.
Bng ti m c b tr thnh 3 chng i trong phng hp 3 tng. Mi tng ca
phng hp u c ng dn hi b tr dc chiu di. Cc ng ny c c l phun hi gia
nhit cho m. Hai u phng hp c ng thot hi th ra ngoi.
Nguyn l hot ng
Phng hp l thit b truyn nhit hai v, kiu tip xc trc tip.
Page 48

M sau khi qua my ct si s theo bng ti vo phng hp lm chn m. M s c
bng ti chuyn t tng 1 n tng 3 ri i ra ngoi. Hi nc bo ha t l hi c cung
cp cho phng hp qua ng dn hi. T ng dn hi chnh s phn thnh 3 ng dn nh
hn vo ba tng ca phng hp, t ng dn hi nh mi tng ny li phn ra lm 3 ng
b tr theo chiu dc ca tng hp. Hi bo ha s phun ra theo cc l trn ng ng dn
hi gia nhit cho m. Lng hi c th thay i (nu cn) bng cch iu chnh van trn
ng ng
Yu cu k thut
p sut hi nc t 0,7 - 1 kg/cm 2.
Nhit hi nc t 100 - 120 0C.
Thi gian hp khong 2-3 pht.
H thng lm ngui
Cu to v hot ng
H thng lm ngui l mt bung di hnh hp ch nht, c khung lm bng st,
bn trong b tr 22 qut thi b tr so le thnh hai hng.
M sau khi hp s theo bng ti i vo h thng lm ngui v c cc qut thi
thi t trn xung lm ngui. Sau m s theo bng ti vo h thng ng gi.
Thng s k thut
Kch thc bung lm ngui: chiu di 15,3 m , chiu rng 1,501m , chiu cao
1,640m.
Cng sut ng c truyn ng bng ti lm ngui: 0.75 KW.
Thi gian lm ngui khong 249 giy.
Cng sut qut: 0.2 KW.
S vng quay: 1390 1700 vng/pht.
Page 49

My ng gi
Cu to:
Hnh 2.10: My ng gi
My ng gi gm cc b phn chnh sau:
Xch nh v: l xch ti trn c cc thanh chn nhm nh v cc vt m trc khi
ng gi.
Ngm p dc: ngm c gia nhit nng in tr, c nhim v p v hn kn mp
dc ca cun giy.
Ngm p ngang v dao ct: p v hn ngang giy theo tng on nht nh, sau
kt hp ct ri ch va hn to thnh tng gi m ring bit.
My in: gm bnh cha mc in v vi phun. Vi phun s ht mc t bnh cha mc
v in date ln bao b m bng phng php phun.
Nguyn l hot ng:
M t h thng lm ngui theo bng ti c xp ln lt vo xch nh v ri
chuyn ng theo xch nh v vo ng v tr bao khi ng gi. Bao b c gp li v
Page 50

ghp m bng, in date ri tip tc qua b phn ghp ngm ghp m hai u, ng thi b
phn ny c gn dao ct gip ct ring tng gi ra.
Thng s k thut:
- Kch thc dy chuyn ng gi: chiu rng B = 340mm , chiu cao H =
889mm , chiu di L = 3,150mm.
- Cng sut ng c l 0,2 KW vi tc truyn ng c th thay i c.
Thit b sy:
Trong sn xut m ngi ta thng s dng phng php sy bc x bng thit b sy hng
ngoi c th hot ng gin on hay lin tc. in hnh l thit b sy hng ngoi dng
ng hm.
Cu to
Thit b gm 5 phn chnh:
1.Ca nhp nguyn liu.
2.Ca tho sn phm.
3.Bng ti.
4.Tm bc x.
5.Ca thoot m.
Nguyn l hot ng:
Nguyn liu s c np ln bng ti v c di chuyn lin tc theo chiu t tri sang
phi. Pha trn bng ti c lp dt cc tm hoc ng bc x.
Qu trnh sy bc x c th thc hin p sut thng hoc p sut chn khng.
Trong phng php ny , ngi ta s dng khng kh nng lm tc nhn sy. Si m
c tip xc trc tip vi khng kh nng trong bung sy, mt phn m trong si m s
c bc hi. Nh vy, nguyn liu cn sy s c cp nhit theo nguyn tc i lu
nhit. ng lc ca qu trnh sy l:
+ S chnh lch p sut hi ti b mt nguyn liu v trong tc nhn sy, nh m cc
phn t nc ti b mt nguyn liu s b bc hi.
Page 51

+ S chnh m ti b mt v tm ca nguyn liu, nh m m ti tm ca nguyn
liu s khuch tn ra vng b mt.
My sy
My sy bng ti
Page 52
VN SC KHE KHI S DNG M N LIN

Cht bo Transfat
Ngun gc
Shortening l mt loi du dng cng (cha nhiu axt bo no y l loi axt kh tiu
ho) thng c tch ra t du c bng phng php phn on (phng php ny
khng sinh ra axit bo dng trans). Tuy nhin, trong khu chin m, cc nh sn xut
thng chn du shortening c sn xut theo phng php hydrogen ha lm mt cc
ni i v tr trans, do c th to ra acid dng trans (trans fat). Shortening dng ny
khng b oxy ha nn t b i, kht trong qu trinh trnh bo qun m.
Trong qu trnh sn xut, m n lin c chin trong du shorterning nhit cao nn
du d b oxy ho. Nu du dng chin i chin li nhiu ln s c kh nng to ra cc
cht bo dng trans nhiu hn, do vy cc nh sn xut cn c cng ngh chin m thch
hp hn lng du khng ng li trong m qu cao (mt s loi m c hm lng axit
bo no ti 20%).
Axt bo dng Trans th rn c th dng nh b cn c mt trong cc loi "fastfood" nh
m tm, khoai ty chin, u phng da c. Khi vo c th, cht bo trans khng th chuyn
ha c trong c th m "ng" li, do cc enzym lipase ch c th tc dng ln cu hnh
cis, cn cu hnh trans th bn vng vi enzym ny.
Tuy nhin, theo nghin cu gn y ca Trung tm Dch v Phn tch Th nghim thuc S
Khoa hc - Cng ngh TP.HCM pht hin c ti 38% mu m gi c cha Trans fat.
Tc hi
- Theo T chc Y t th gii (WHO),Trans fat lm tng cholesterol xu (LDL) v ng
thi cng lm gim cholesterol tt (HDL).
1.
Gy x va ng mch (gy hp lng ng mch) nn lm gim s lu thng ca mu,

tng nguy c b cc bnh tim mch.
- Ngoi ra, khi xm nhp vo c th, cht bo ny to ra nhng mng m bm vo thnh
mch mu, dn dn bt kn mch mu,
Hu qu l lm cho mu khng lu thng c, gy tc nghn v c th dn n nguy
c t qu i vi ngi mc bnh bo ph hoc bnh tim mch.
Page 53

Vn s dng thc phm c Transfat
Trn th gii
Cc nghin cu khoa hc cc nc u M chng minh tc hi ca Trans fat nn ngy
nay, h c lut cm dng cc cht bo Trans trong thc phm, hoc phi ghi y hm
lng axt bo Trans c trong thc phm trn nhn sn phm ngi tiu dng bit m
la chn.
Trn th gii, cc nh sn xut phi cam kt khng dng du chin cha Trans fat v ghi r
sn phm khng cha cht bo c hi ny trn bao b. Ti an Mch, Anh, M, Canada,
t nm 2003, chnh ph ban hnh lut cm dng cc loi du c cha hm lng Trans
fat cao hoc yu cu cc cng ty sn xut thc phm phi ghi r hm lng cht ny trn
bao b.
Vit Nam
Trong cc sn phm m n lin hin nay c bn trn th trng Vit Nam c nhiu loi
khng c hoc c rt t cht bo dng trans. chng minh iu ny, cc nh sn xut
cn phi cng b trn nhn mc sn phm ca mnh khng c Trans fat ngi
tiu dng yn tm la chn khi mua m n lin.
Ti Vit Nam cha c bt c quy nh no ca c quan qun l thc phm v Trans fat.
Trong lc ch i nhng quy nh v vic hn ch Trans fat trong cc sn phm thc
phm Vit Nam, ngi tiu dng cn phi t bo v bn thn bng cch chn mua cc
sn phm ca cc nh sn xut c thng hiu, nht l cc c s p dng H thng qun
l an ton thc phm theo tiu chun HACCP/ISO 22000.
Ha cht E102
Tng qut
E102 l k hiu ch cht nhum mu nhn to Tartrazine. y l cht bt mu vng, tan
trong nc c s dng lm cht to mu khng ch trong ngnh sn, mc in, nha, da
m cn xut hin trong m phm, dc phm v c bit l thc phm.
Page 54
Tc hi
Trn th gii, lin tip c nhng cng trnh nghin cu khoa hc vi tin cy cao khng
nh s c hi ca phm mu vng E102 trong thc phm vi sc khe ngi tiu dng.
Cc nh nghin cu ti i hc Southampton (Anh) ch ra:
Phm mu vng E102 c trong ch n s lm tng s hiu ng thi qu v gy km
tp trung tr 3 tui v 8-9 tui.
Ti Australia, mt nghin cu khc a ra kt lun v s thay i hnh vi kh chu,
bn chn v ri lon gic ng ca tr c lin quan n vic s dng E102.
Khng ch tc ng ti tr em l nhng i tng c sc khng yu, phm mu vng
E102 cn c nguy c gy tn thng nghim trng n sc khe sinh sn ca nam gii.
Ti M, trong mt nghin cu khoa hc thc hin trn chut c c tim Tartrazine, kt
qu cho thy: S lng tinh trng gim v gy nn nhng bt thng v hnh thi ca tinh
trng. Nghin cu ny c cng b trn Tp ch "Dc hc v c dc" uy tn ti M
gy bng hong d lun bi nu s dng sn phm c cht ny, rt c th gy hu qu
khn lng cho con ngi trong tng lai.
Page 55

Tiu chun s dng trong thc phm
Th gii
- T nm 2003 Nht Bn ra quy nh cm s dng phm mu vng E102 vi mt
s thc phm, trong c sn phm m.
-
Nm 2008, EU cnh bo v s nguy hi ca phm mu vng E102 v yu cu cc

sn phm c s dng E102 phi ghi khuyn co trn nhn nh sau: phm mu vng
E102 - c th c nh hng xu ln hot ng v s ch ca tr em.
M v mt s nc khc cng khuyn co v vic cn thit phi ghi trn bao b

sn phm v vic c s dng E102 ngi tiu dng c c thng tin cn thit
v t la chn.
Ban K thut Codex quc t v ph gia thc phm (CCFA) ang hon thin cc iu
khon quy nh mc ti a ca E102 cho khong 80 loi thc phm thuc cc nhm khc
nhau.
Nhiu tiu chun Codex c nu r mc ti a trong sn phm. Tiu chun Codex cho m
n lin (Codex stan 249-2006 Codex standard for instant noodles) quy nh mc ti a cho
Tartrazine l 300mg/kg.
Vit Nam
Ban K thut v ph gia thc phm ca y ban Codex Vit Nam hp v kt lun: Phm
mu E102 c JECFA cng nh Hi ng khoa hc thuc C quan An ton thc
phm chu u (EFSA) nghin cu nh gi nhiu ln trn c s cc bng chng khoa hc
v thc nghim u thng nht quy nh mc n vo hng ngy chp nhn c (ADI) l
7,5mg/kg th trng/ngy. E102 vn nm trong danh mc cc cht ph gia thc phm ca
Codex (cp nht 2010) vi s hiu INS102, c quy nh c tnh k thut, mc ADI=7,5.
Lu khi s dng
Khng nn n m n lin vi s lng trn trong mt thi gian di v s tch ly ca cht
E102 trong c th s gy hi.
Ty theo tui c khu phn n hp l. c bit, khng nn cho tr em n nhiu m
n lin lin tc trong mt thi gian di, cc bc ph huynh nn thay i thnh phn ba n
tng thm cht dinh dng v b sung nhiu cht thay v vic ch s dng m n lin.
Page 56

Vn dinh dng
M n lin l mt mn n rt tin li, tuy nhin theo cc chuyn gia dinh dng, m n lin
l mt thc phm khng m bo tt vn dinh dng cho ngi tiu dng.
Thnh phn ca m n lin:
- Gi m si: Bt m, shorterning, tinh bt khoai m (hoc tinh bt khoai ty); mui; cht
mu; cht bo qun Butylathydroxyanisol BHA (320), Butylathydroxy toluen BHT (321).
- Gi sp : Du c tinh luyn, mui, cht iu v (monosodium glutamat - 621; dinatri
Guanilate - 631; dinatri Inosinat - 627); rau ti; ng; acid citric; cht chit xut t nm
men. Mt s loi m c thm nc ct c c t tht v xng; gi tht; mu caramen t
nhin; hng liu; cht bo qun (benzoat natri); cht n nh Natrihydrocacbonat (E500i);
Kalicacbonat (E 501i); ti; tiu; t hoc hnh phi. C loi cn b sung vitamin E v
vitamin C.
T thnh phn trn chng ta thy ca m n lin cha rt nhiu cht bo bo ha
(shorterning), carbonhydrates (cht bt) v t cht x. ng ch l trong m n lin c
thnh phn cht bo chim t 15 - 20%, trong c mt lng tng i ln v ch yu l
dng acid bo no (cht bo bo ha).
V gi tr dinh dng, m n lin ch yu cung cp cht bt t bt m v 9% cht m thc
vt - cng t bt m, nu trn khoai ty vo th hm lng m s rt thp, khoai ty ch
cha 1 - 2% protein. Gi tr dinh dng ca m n lin l khng cn bng v thiu m
ng vt v vitamin t rau qu ti.
Ngoi ra trong gi gia v ca m cha rt nhiu cht ph gia, tuy chng c tc dng to s
ngon ming cho ngi n nhng khng c dinh dng v cay nng, ngi huyt p cao
hoc thn nhit cao nn dng t loi m c gia v cay.
Theo cc chuyn gia ti Vin Dinh dng ca Hc vin Khoa hc Nga, thng xuyn s
dng cc sn phm n lin s hi n gan, tuyn ty v gy chng vim d dy.
Ngoi ra, m n lin cn nh hng n h min dch, mch mu, gy tnh trng thiu
vitamin v khong cht v vy cc chuyn gia khuyn co rng, khng nn dng m n lin
thay cho cc ba n chnh hng ngy v m n lin thng ch cung cp nhiu calo ch
khng cung cp vitamin hay protein cho c th.
Page 57
CCH DNG M N LIN M BO SC KHE

M n lin ngy cng tr thnh mt mn n thng dng, tin li v cch ch bn n gin,
nhanh gn. Di y l cch ch bin a s ngi tiu dng s dng:
Cho nc si v bt nm vo, nu trong khong 3 pht. Sau , m sn sng s dng.
Nhng l cch nu m sai, v: khi nu si, bt ngt(MSG: Monosodium glutamate)c
trong gia v s b bin dng cu trc phn t, tr thnh cht c. Bn cnh , si m cn
c ph bi mt lp sp m c th cn 4-5 ngy mi tiu ha ht c.
Do , ch bin m n lin theo ng cch l:
1.Luc m trc vi nc si, cho m chn sn.
2.B nc luc c,cho nc si mi vo, tt bp.
3.Cho thm gia v vo.
Cc chuyn gia dinh dng khuyn co, khng nn
dng m n lin thay cho cc ba n chnh hng ngy
v m n lin thng ch cung cp nhiu calo ch
khng cung cp vitamin hay protein cho c th.
bo m an ton cho sc khe, khi n m n lin
chng ta nn b sung thm rau xanh v cc loi m
t tht, trng b p lng vitamin v protein
thiu ht ca m n lin. i vi nhng ngi b bnh
tim mch th vic n thng xuyn m n lin cng c
hi hn. Mt ngi bnh thng cng khng nn n
qu 1 gi/1 ngy.
KT LUN
S ra i ca m n lin nm 1958 bi ng Momofuku Ando v ang tc ng rt ln
n cuc sng con ngi. M n lin tr thnh mt thc phm n lin hu dng, tin li v
ngy cng khng th thiu i vi hu ht ngi tiu dng. Vi s ci tin khng ngng v
quy trnh sn xut cng cc trang thit b, sn phm m n lin ngy mt hon thin hn,
p ng c nhu cu v cm quan v cht lng ca hu ht ngi s dng. Tuy nhin,
m n lin vn cn tim n mt s mi nguy i vi sc khe con ngi v s thiu cn
bng v dinh dng. Do , ngi tiu dng nn s dng m n lin ng cch bo v
Page 58

sc khe chnh mnh trc khi c nhng quy nh c th ca c quan chc nng i vi
sn phm tin dng ny.
TI LIU THAM KHO

1. L Ngc Thy,
Cc qu trnh cng ngh c bn trong sn xut thc phm
2. L Vn Vit Mn,
Cng ngh ch bin thc phm
3. Bi c Hi K thut ch bin lng thc thc phm
TI LIU INTERNET
2.
http://community.h2vn.com
3.
http://diendandaihoc.vn
4.
http://violet.vn
5.
http://doanhnhansaigon.vn
6.
http://www.khoahoc.com.vn
7.
http://vietbao.vn
Page 59
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AI HC M THNH PH H CH MINH

KHOA CNG NGH SINH HC

Ch :QUY TRNH SN XUT M N LIN

GVGD:Th.s Nh Xun Thin Chn

Quy trnh sn xut m n lin

Quy trnh sn xut m n lin

Quy trnh sn xut m n lin

A.TNG QUAN V M N LIN

I.Phn loi sn phm m n lin:

Quy trnh sn xut m n lin

Quy trnh sn xut m n lin

Chng loi: M Bt (loi bt vung)

Kch thc: 135mm x 135mm x 55mm

Khi lng tnh: 75g/bt

Loi tem trn np: 60 bt/thng

Quy trnh sn xut m n lin

Quy trnh sn xut m n lin

II. Th trng tiu th trn th gii v Vit Nam

Chu M: Hoa K, Canada, Brazil,

Chu u: Bungari, H Lan, an Mch, Hungary, Thy in, B o Nha,..

Quy trnh sn xut m n lin

Quy trnh sn xut m n lin

Tnh theo bnh qun u ngi:

Vina Acecook(100% vn Nht Bn): chim 65% th phn vi cc sn phm m n

Quy trnh sn xut m n lin

Vifon:M Vifon, M Hang Gia, M cc Ngon Ngon.

LCH S HNH THNH M N LIN

Quy trnh sn xut m n lin

Ngy 18/9/1971, t quan st thc t vn ha m thc ca ngi M, ng cho ra i sn

Quy trnh sn xut m n lin

Bt kim (pha nc tro)

CMC (carboxyl methyl cellulose)

Quy trnh sn xut m n lin

Bt m en: ch bin t ht la m en, thng dng lm bn h m bng cch ln

Bt m trng: ch bin t ht la m trng. Tu theo cht lng bt ta chia lm

Nc ta ch nhp loi bt thng hng v loi I.

Cht hu c: chim t 83 - 87 % gm glucid, lipid, protid, vitamin,

Quy trnh sn xut m n lin

Thng hng 10,5

2. Gliadin : c chia ra lm 4 loi

Cc gliadin thng tn ti dng n hnh. Trong , , -gliadin th 30 aa

Quy trnh sn xut m n lin

hm lng protein ca bt. Cht lng gluten c nh gi bng cc ch tiu

Cc loi ng: Lm chy bt gy kh khn cho qu trnh cn, ct.

Dextrin: Mt s dextrin lien kt vi nc lm gim tnh n hi ca sn

Nc dng trn bt nho l nc ung bnh thng. Nc phi khng mu,

Quy trnh sn xut m n lin

- Nc hnh thnh nhng khi bt nho. Hm lng nc nh hng ti cht

Shortening l hn hp ng th c mn, mu trng c, l sn phm hydro ho ca

Shortening n nh hn du, t b tr mi trong qu trnh bo qun. V vy, hin nay

Shortening c 3 dng: Dng rn(bakery shortening), dng do(Plastic

Shortening c dng nh mt ngun thay th du m thng thng.

Quy trnh sn xut m n lin

Lm tng gi tr dinh dng v gi tr cm quan cho sn phm rn.

Tin li cho vic s dng v bo qun.

Mui dng c i thin gluten, to v, nh hng ti ch sy, hot ng

Lng mui n c dng sn xut m n lin vi t l khong 1-2,5%,

Mui n trong cng nghip m si phi m bo tiu chun thc phm.

Quy trnh sn xut m n lin

c k hiu l E464, l mt dn sut ca cellulose, c to thnh sau phn ng vi

QUY TRNH SN XUT

Quy trnh sn xut m n lin

Quy trnh sn xut m n lin