GVHD: PGS.

TS L Vn Vit Mn

Sn xut mayonnaise

PHN M U:
Mayonnnaise l mt loi st snh mt xut x t cc nc phng Ty, c s dng chm cc loi nem, ch, v lm cc loi salad, c bit ngon khi s dng vi cc loi hi sn nh tm, s, c hp. Mayonnnaise thng c bn rt nhiu trong cc siu th, ca hng n vi nhiu nhn mc khc nhau xut x t cc quc gia Nga, Php, ... Tuy nhin trong khun kh ni tr gia nh hon ton c th lm mn ny ct trong t lnh dng dn, v xt rt d lm, vi cc nguyn vt liu d kim. Trn khp th gii, mayonnaise thng c dng nhiu nht vi sandwich hoc sa lt nh salad khoai ty hay c ng ng hp. Ty theo mi t nc, ngi ta li c nhng cch dng khc nhau

Thnh phn
Mayonnaise lm ti nh c th cha 85% cht bo trc khi hn hp va ra; cc loi mayonnaise thng mi thng c 70-80% cht bo. Cc lo i mayonnaise c hm lng cht bo thp thng c cha tinh bt, gel cellulose, hoc cc thnh phn khc to hng v ging mayonnaise tht. Mt vi cch lm mayonnaise ti nh s dng ton b qu trng, bao gm c lng trng trng. Ta cng c th ch s dng mi lng trng lm mayonnaise tc cao trong mt my ch bin thc n. Hn hp c to ra gn ging, v nu c thm gia v nh mui, tiu, m tt, nc chanh, gim, v mt t t ca g th hng v rt ging vi mayonnaise truyn thng c lm t lng trng. Nhng nh sn xut hoc tit trng v lm ng lnh lng trng, thay th phn ln cc loi cht lng bng nc, hoc dng cc cht to nh khc. Vi cc loi mayonaise lm ti nh th nn s dng loi trng ti nht c th. Mt vi ca hng cn bn trng tit trng s dng ti nh. Trng c th c luc trong nc 77C lng ri khi lng trng. Cc loi mayonnaise lm ti nh thng ch gi c trong t lnh 3-4 ngy. Mayonnaise thng mi v c cha cc axt nh gim hay nc chanh nn thng c pH gia 3,8 v 4,6 v l loi thc n c tnh axt. C mt quan nim sai lm rng nhng thc n nh sa lt khoai ty c th khin ngi n mc bnh nu di nh mt tri v mayonnaise b un nng. iu ny l hon ton sai; pH ca mayonnaise c tc dng ngn chn vi khun pht trin. Nu b ra ngoi t lnh, mayonnaise s c mi v v kh chu v b cc loi vi khun v ru mc ph hoi nhng cng khng th lm ngi n mc bnh. Mayonnaise thng mi thng c cha cht EDTA. Cc nh sn xut ni rng cht ny c thm vo bo qun cht lng, th nhng mt s ti liu vch ra rng cht EDTA c th gy ra nh hng xu cho h sinh sn v s pht trin ca c th.

GVHD: PGS.TS L Vn Vit Mn

Sn xut mayonnaise

PHN I: GII THIU NGUYN LIU

Thnh phn chnh ca st mayonnaise bao gm: Lng trng g; Du n nguyn cht thng dng du u nnh, du liu, du salad ( du hoa ci, du hoa rum) Nc Dm go hoc chanh ti M tt cay ( c th c) Gia v : ng, mui, ti, tiu...

Trong trng, du v dm l 3 nguyn liu chnh. y, chng em s ni v du ht ci.

I/ Nguyn liu chnh:

1/ Trng:

Hnh 1 : Trng Lng : gm cc ht protein phn tn trong dung dch protein Ht hnh cu ng knh 1,3 20 do 3 kiu protein lin kt vi nhau thnh mt phc bao gm: lipovitelin v phosvitin l 2 hp phn c s, cn lipoprotein s nh vi phc qua cu ni trung gian phosvitin. Cc lipovitelin l protein nng c th tch thnh 2 dng lipovitelin v lipovitelin. Phosvitin l mt phosphoprotein rt giu serin ( chim 31% lng axitamin ca lng ) c kh nng c nh cc ion st. Dung dch ca lng (dch tng) bao gm livetin v lipoprotein nh. Livetin l mt protein hnh cu vi 3 dng ,, khc nhau v phn t lng. Chng c th tch ra 2 phn: L1 c phn t lng 10 triu v L3 c phn t lng 3 triu.
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GVHD: PGS.TS L Vn Vit Mn

Sn xut mayonnaise

Lng cha gn nh ton b lipit ca trng ch yu l triglixerit (60%), phosphatit (28%) v cholesterol(5%) Cng mu ca lng ph thuc vo hm lng carotenoit ca thc n v iu kin chn th. Gia cm nui th t nhin, n thc n t nhin th trng c long mu sc p hn so vi gia cm nui theo li cng nghip. Khi luc trng hoc dng cc x l nhit khc (rn) th lng c li mi v bi, bo c trng, c bit t lng trng c th gii phng ra H2 S, c th tc dng vi Fe ca lng to kt ta en FeS (vt en trn b mt lng chin). Cc cht dinh dng ch yu tp trung lng trng, lng cha nhiu vitamin A v caroten, ngoi ra trng cn c cc vitamin khc nh D, E, K, vitamin nhm B v C. Sau y l thnh phn dinh dng c trong qu trng g: Dng cht Cht m c khong Cht bo Bt ng Khong cht Lecithin Cholesteron Vitamin A,B,D,K v E T l 10 -13 % 11 % 0.7 % 1% ( tr canxi ) 4% 0.4 % 4 mg / trng g

* * * * * * *

Thnh phn ha hc ca lng trng Thnh phn T l (%) Nc 47 50 Protein 15 17 Lipid 27 36 Glucid 0,7 1,0 Khong 0,7 1,6 Vitamin cc loi (tr Vit C) Trng c bo qun tt nht l nhit 4 oC trnh s bin tnh ca protein.

2/Du ht ci:

GVHD: PGS.TS L Vn Vit Mn

Sn xut mayonnaise

Hnh 2: Cy Canola Ci du thuc loi c, qu hnh tr di 5 cm.Trong qu c 4-6 ht.Ht hnh cu ng knh 1.5 2mm.Khi lng 1000 ht kh l 1.7-2.5g. a)Thnh phn ca cy ci du: Lipid 32-45% Protein 20-29% Cenlulose 8.2-8.4% Tro 5.5-8.4% b)Thnh phn ha hc ca du ht ci: Canola hay du ht ci c s dng ph bin trong cng nghip thc phm v thch hp lm m phm.Canola cha rt t cht bo bo ha v cha mt t l ln cht bo cha bo ha. Thnh phn axit bo T l (%) C 16:0 Palmitic Acid: 5 C 18:0 Stearic: 3 C 18:1 Oleic: 55 C 18:2 Linoliec: 15 C 18:3 Linolenic: 5 c/ Tnh cht: Du ht ci s b tinh th ha nhit thp , nhng tinh th ny s lm t gy cu trc ca mayonnaise, lm cho du b tch khi nhng thnh phn khc .Lnh ng ha du s ngn cn c hin tng ny .Lnh ng ha du bao gm lm lnh du , v tch nhng tinh th du rn ra ,kim tra
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GVHD: PGS.TS L Vn Vit Mn

Sn xut mayonnaise

bit mc lnh ng m du chu c. Gi tr kim tra cho bit thi gian m du c th trong m trc khi nhng m ln cn xut hin. Pha nc b ng li cng lm h nh tng b t gy. d) Ch tiu cht lng ca du ht ci: Ch s Min Max AV(mgKOH/g) 1 PV(mEq/kg) 5 IV(gIod/100g) 90 Nhit ng c ca du l 6 oC nn du c bo qun tt nht l 7-8oC. nhit ny cng hn ch s i ha ca du.

3/Gim:
a)Phan loai gim Giam co thanh phan giam cat (chng) va giam pha che

Hnh 3:Gim nui bng chui Giam cat (cung goi la giam gao) lay lng thc, ng lam nguyen lieu chnh, thong qua viec u vi sinh vat len men. Thanh phan dinh dng cua no co axit axetic, ng, axit hu c, vitamin, muoi vo c rat tot cho viec trao oi chat c the. Con giam pha che (giam hoa hoc) th lay axid axetic tinh cua thanh phan hoa hoc lam nguyen lieu chnh , them H2O pha loang ma thanh, khong co thanh
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GVHD: PGS.TS L Vn Vit Mn

Sn xut mayonnaise

phan dinh dng khac. Neu s dung axit axetic cong nghiep e lam giam dung pha che e an oi vi c the la co hai .

Hnh 4: Gim mt Giam cat Chau A co lch s lau i hn 2000 nam nhieu chung loai. Do hoan canh a ly, nguyen lieu khong giong nhau, giam an cac nc cung khong giong nhau. Phat trien dan theo nhu cau ngi ta a chia theo hieu lc va cong dung cua giam t loai n thuan gia v phat trien thanh loai dung e nau nng, loai lam ngon cm, loai gi sc khoe va loai nc uong + Loai nau nng: o axit axetic 5% v nong thm du, von co tac dung tay mui tanh, giup ti tht. oi vi tht, ca, hai sanvo cung thch hp. Neu nh dung giam trang cat, van khong the anh hng mau sac thc an von co + Loai ngon cm: o axit axetic 4%, v kha ngot thch hp e tron th c an, nc cham nh tron da chuot, iem tamco tac dung ti gion. Loai giam nay co giam gao hoa hong, giam gao cat va giam lam ngon cm

GVHD: PGS.TS L Vn Vit Mn

Sn xut mayonnaise

+ Loai bao ve sc khoe: o axid axetic kha thap khoang 3%. Khau v kha ngon, mo i buoi sang sm hay sau khi an uong 1 tha la tot, co the tang cng than the va tac dung phong chong benh, loai giam nay co hn 10 loai. + Loai nc uong: o axit acetic 1%. Trong qua trnh len men them ng, trai cay h nh thanh trao lu la nc uong axit amin. Loai thc uong nay t giam gao co v chua ngot, de uong, thng cho them nc trai cay nh tao, le cho them a va gas CO 2 b)Thanh phan dinh dng cua giam : Co acit amin phong phu: 18 loai acit amin c the ngi khong tong hp c trong giam eu co, co 8 loai acit amin thc vat cung cap. Do giam co v ngot nen giam tr nen ieu hp ngu v giup cho c the hap thu va tieu hoa thc an. Ham lng acit hu c trong giam kha nhieu, gia tr thc an cua giam gao cang cao. Axit hu c lay axit axetic la thanh phan chnh con co hn 10 loai axit lactic, axit goc xeton, axit citric, axit axeticMot so axit hu c nay cung la ket qua cua viec tong hp va phan giai trong qua trnh qua trnh trao oi chat t 3 loai chat dinh dng ln protid, m, ng trong qua trnh phan ng sinh hoc cung cap nang lng cho c the. Viec tong hp axit hu c lam v axit cua thc an chua cang thanh, du ngot, lu lai lau trong mieng (giam hoa hoc khong co chat hu c vao mieng chua, nem se lu v ang) lam giam cang co v ti va ngon. Hn na giam ma co nhieu axit hu c co the tang s ngon mieng, giup tieu hoa. Trong nau nng them 1 chut giam, trong giam co axit hu c co the lam thanh phan dinh dng trong thc an c che bien lam c the cang de hap thu. Trong giam co vitamin B1, B2, C bat nguon t ket qua trao oi chat vi sinh vat trong qua trnh len men thc an va nguyen lieu. Mot so sinh to dinh dng loai nay la thanh phan tao thanh men phu cua mot so men trong qua trnh trao oi chat c the, co tac dung qu an trong trong cuoc song cua con ngi. Muoi vo c trong giam vo cung phong phu Na, K, Ca, Fe, Cu, Zn, P mot so khoang chat lay t nguyen lieu giam, o cha thc an trong qua trao oi chat hay tang then do ngi gia cong the m
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GVHD: PGS.TS L Vn Vit Mn

Sn xut mayonnaise

vao. Nh muoi co tac dung ieu hoa ngu v, lam cho giam cang them mui v, co tac dung quan trong can bang moi trng axit kiem trong c the. Sat la 1 thanh phan tao thanh hong huyet cau giup viec van chuyen O2 va tao mau cho c the Nguyen to vi lng Ca, Fe, Cu, P giup qua trnh sinh ly chong gia yeu va qua trnh sinh trng tuoi day th hoac la thanh phan khong the thieu trong viec trao oi chat c)Ch tiu cht lng: Nng acid ca gim t 4.5-10% nhng thch hp nht l t 4.5-5.5%.

II.Nguyn liu ph -Gia v- Ph gia: 1/ ng :

ng dung la ng knh trang, s dung trong san xuat nc sot ca chua e ong ca hop va nhng loai o hop khac. Nang lng cung cap cua ng gan 400Kcal/100g. Dung dch ng vi nong o ln th co tac dung bao quan . ng dung cho san xuat o hop can phai kho, trang, tinh the ong nhat, hoa tan hoan toan trong nc va dung dch khong mau. Ch tiu cht lng: mu 90-100 IU; Hm lng ng Sac 99,80 % khi lng; m 0,05 % khi lng; Hm lng ng kh 0,08 %; Tro dn in 0,06 %; Tp vt 30 mg/kg; Bang 1: Ch tieu hoa ly cua ng saccharose ng ng cat trang tinh luyen Thng hang Hang I Hang II Hm lng Saccharose ,% CK 99,8 99,75 99,62 99,48 o am ,% KL 0,05 0,05 0,07 0,08 Hm lng ng kh , % KL 0,03 0,05 0,10 0,18 Ham lng tro ,% KL 0,03 0,05 0,07 0,10 o o mau ,o ( ST ) 1,2 1,4 2,5 5,0 Hnh dang Tinh the ong eu, ti kho, khong von cuc. Tinh the ng va dung dch ng trong nc cat co v Mui v ngot, khong co v la. Trang ong Trang nga, hat Mau sac Trang sang Trang anh ng sam hn Ch tieu
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GVHD: PGS.TS L Vn Vit Mn

Sn xut mayonnaise

* Tieu chuan cua ng dung cho che bien thc pham cho theo bang sau: Bang 2: Tieu chuan TCVN ve ng. Ch tieu Cam quan
Mui, v Trang thai

Hang A

Hang B

Tinh the mau trang, kch thc tng oi ong eu, kho, khong b von cuc. Tinh the ng hoac dung dch ng co v ngot, khong co mui v la.

Mau sac

Tinh

the

mau Tinh the mau trang

trang, pha trong nga en trang, pha nc cat cho trong nc cat cho

dung dch trong dung dch tng oi suot. Hoa hoc

o Pol ( oZ) Ham lng ng kh, % Tro dan ien, % o mau, n v ICUMSA

trong. >99.5 <0.15 <0.1 <200 <90

>99.7 <0.1 <0.07 <160

Tap chat khong tan trong <60

nc (mg/kg) Bao b Bao b propylen (PP), ong goi kn.

2/ Muoi :
Muoi an la gia v quan trong trong ca hop. Muoi cho vao san pham bang con ng p muoi hay cho vao nc rot sau khi a xep hop. Trong san xuat o hop, ngi ta hay dung loai muoi ngoai hang va thng hang. Muoi tinh che tinh the mau trang eu, sach, khong co tap chat, khong co v la, o am khong qua 12%, khi hoa tan trong nc cat nhan c dung dch trong va ong nhat. Ngoai cong dung tao v cho thc an, muoi con la chat c che vi sinh vat khi co nong o cao v khi nong o muoi trong san pham tang len se lam tang ap lc tham thau len mang te bao vi sinh vat, vi sinh vat kho ton tai va phat trien.
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GVHD: PGS.TS L Vn Vit Mn

Sn xut mayonnaise

Bng 3: Cc ch tiu ca mui

3/Chanh:

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GVHD: PGS.TS L Vn Vit Mn

Sn xut mayonnaise

Hnh 5: Chanh Chanh hnh trn, mu xanh hoc mu vng, ng knh t 3 n 6 cm, bn trong cha tp c v chua. Chanh thng dng lm ni v cho thc n v ung. Chanh l ngun vitamin C phong ph.Nc qu c hm lng axt citric cao, to ra hng v c trng ca chng. Chng cng l ngun cung cp vitamin C v cc flavonoit ng ch . Ch tiu cht lng: Nng acid citric: 5% (tng ng 0.3M), v chua, pH = 2 - 3

4/ Mustard:

Hnh 6: Mustard Trong ngnh thc phm, chng ta bit n hai loi M tc sau:
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GVHD: PGS.TS L Vn Vit Mn

Sn xut mayonnaise

M tc vng (mustard): M hay u trn th gii, qu v no thch n mn hotdog c a M u phi bit mustard. Loi gia v st nh tng t VN, c mu vng a, ch bin t ht ci cay mustard, c v nng nh hay cho thm vo nhng bnh m mm kp cy xc xch gi l hotdog . i vi bp u M y l loi gia v ph thng y nh nc mm VN vy. N dng lm gia v tm p ch bin nhng mn tht c mi nng nh b, nga, cu; to mi chnh cho vi kiu salad, n km nhng mn b nng, chin nu thch. M tc xanh (wasabi): L gia v khng th thiu trong nhng mn hi sn n sng (sashimi) ca ngi Nht. Gia v ny ch bin t cy wasabi (VN va c trng loi cy ny, s ch, xut i Nht h lm thnh M tt xanh ribn li cho ngi Vit). Loi gia v ny trn th trng lun c ch bin c mu xanh l cy, c nh kem nh rng nn hay cha trong tube, v cay rt nh, ch yu l mi nng gt, to cm gic sc ln mi khi n nhiu nhng s du i sau vi pht, cho thc khch rt kinh nghim m chm t i. Wasabi lm gim rt hiu qu v tanh ca nhng mn n ch bin bng hi sn sng ni chung. Nhng ch c tc dng trong thi gian ngn cho nn kh dng Wasabi tm p thc phm khi nu nng nh kiu dng t kho c VN chng hn. Wasabi c s dng nhiu chu v vi nh hng VN Si Gn dng Wasabi km vi chanh vt, gng trong nhiu mn c sng VN.

5/Ph gia lm bn nh:

Cht n nh nh tng c s dng l gum t nhin bao gm:tinh bt bp,guar gum, locust bean gum, tinh bt go ; tinh bt khoai ty, tinh bt c dong(y l loi cy thn c cha rhizome gums); algin, carrageenan, agar ; pectin (y l cht chit t thc vt); arabic gum (1 lai gum c bit); xanthane, dextran (gum c ln men); carboxymethyl cellulose, hydroxyalkylmethyl cellulose, methyl cellulose, starch phosphate, hydroxyethylated starch, hydroxypropylated starch, oxidized starch, dextrinated starch (these are processed gums); v c cellulose Trong thch hp hn l hn hp xanthane v gelatinized (-)starch (tinh bt bin tnh) thch hp diu khin hng v v n nh nht ca mayonnaise. nht thch hp ca mayonnaise c th t 30-200Pa.s (30 000-200 000 cps),thch hp hn l 70140Pa.s (70 000-140 000 cps) nhng thch hp nht l 90-110 Pa.s (90 000- 110 000 cps) y l nht c nh 20 oC.

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GVHD: PGS.TS L Vn Vit Mn

Sn xut mayonnaise

PHN II: QUY TRNH CNG NGH

I- S quy trnh cng ngh 1: ch bin mayonnaise bng phng php gin on

Trng Ra

Thanh trng

V Nc ng Du

Tch lng

Albumin

Trn Khuy Dm, gia v

ng ha

n nh sn phm ng chai

mayonnaise

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GVHD: PGS.TS L Vn Vit Mn II-S quy trnh cng ngh 2: ch bin mayonnaise bng phng php lin tc

Sn xut mayonnaise

Trng Ra

Thanh trng

V Nc ng

Tch lng

Albumin Dm, gia v

Trn

Du

Khuy

ng ha n nh sn phm ng chai

mayonnaise

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GVHD: PGS.TS L Vn Vit Mn

Sn xut mayonnaise

PHN III: GII THCH QUY TRNH CNG NGH

I/ Quy trnh gin on:
1/ Ra
a/ Mc ch cng ngh: chun b - Nhm loi tr cc tp cht nh t, ct, bi, rm, v gim lng vi sinh vt ngoi v nguyn liu. b/ Bin i ca nguyn liu: - Trong qua trnh ra khong co s bien oi ve mat hoa hoc, hoa sinh va hoa ly. - Vat ly: giam nhe khoi lng t 0,5 1% - Sinh hoc: giam lng vi sinh vat. c/ Thit b:

Hnh 7: Thit b ra trng

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GVHD: PGS.TS L Vn Vit Mn

Sn xut mayonnaise

d/ Thng s cng ngh: Yeu cau: - Thi gian ra khong c keo dai. - Nguyen lieu sau khi ra sach, khong dap nat. - Nc ra phai at yeu cau ve sinh va o cng. - Ton t nc nhat. Nc ra phai am bao cac ch tieu ve sinh do Bo Y te qui nh va o cng. Noi chung o cng cua nc ra khong qua 2mg/l. Ra xoi la dung tac dung chay cua dong nc e keo chat ban con lai tren mat nguyen lieu. Thng dung tia nc phun (p = 2 3at) hay voi hoa sen e xoi.

2/ Thanh trng :
a/ Mc ch cng ngh: chun b - Thanh trng lng s khng nh hng n thuc tnh ca vic nh tng ha. - Mc ch trnh s nhim Salmonella vo sn phm .Thanh trng lng c b sung mui khng lm nh hng n kh nng nh ha ca trng . U.S Food and Drug Administration cho php s dng trng khng thanh trng nu sn phm p ng c 3 tiu chun sau: . Cha nhiu hn 1.4% acid acetic trong pha nc. . pH cui cng phi bng 4.1 hoc nh hn . c lu gi 72 gi trc khi em ra th trng b/ Bin i ca nguyn liu: - Vt l: Lng trng c kh nng chu nhit di 65 0 C , qu nhit , lng trng c th b bin tnh - Sinh hc: tiu dit cc vi sinh vt gy bnh nh Salmonella - Ha l: c s bc hi nc. c/ Thit b:

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GVHD: PGS.TS L Vn Vit Mn

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Hnh 8: Thit b thanh trng tunnel d/ Thng s cng ngh: Nhit thanh trng: 60 o C Thi gian: 3.5 pht

3/ Tch lng trng:

a/ Mc ch cng ngh: khai thc - Tch b v v lng trng, ch ly lng b/ Bin i ca nguyn liu: - Vt l: Qu trnh thu nhn lng trng c th ph v cu trc ca lng - Ha l: khi cu trc lng b v lm gim kh nng nh ha c a n. c/ Thit b v thng s cng ngh

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GVHD: PGS.TS L Vn Vit Mn

Sn xut mayonnaise

Hnh 9: Thit b tch trng Thng s: Cho php tch khong 145000 qu/ gi ch vi 12 hng

4/ Khuy trn:
a/ Mc ch cng ngh: Ch bin - Trn cc nguyn liu trng, nc, ng, li vi nhau theo t l thch hp - Bt u cho cnh khuy hot ng, lc du c t t vo to h nh tng th nc trong du. - Tip theo dm v cc gia v khc cng c thm vo, ng thi cnh khuy vn hot ng
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GVHD: PGS.TS L Vn Vit Mn

Sn xut mayonnaise

b/ Bin i ca nguyn liu: - Vat ly: Trong qua trnh khuy tron, nhiet o hon hp tang, o nht giam va kch thc cac phan t pha phn tn gim. - Ha l: Hon hp nguyen lieu luc au, qua qua trnh khuy tron tr thanh he nh tng th ng nht vi du trng l pha lin tc, cn nc, ng l pha phn tn. - Ha hc: S b sung acids lm gim pH ca nh tng, v tc ng n cu trc .Khi pH gn vi im ng t ca protein lng trng , protein s ng t li,kt qu l s kt bng trn b mt sn phm lm tng nht v n nh ca mayonnaise. c/ Thit b v thng s cng ngh: May khuy tron (nang suat: trung bnh 1000kg/m) Cau tao: Thiet b c cau tao bang thep khong r. Nguyen lieu gom trng, nc ng, du, dm, gia v se c a vao may phoi tron qua pheu nhap lieu (1). Moi cylon nhap lieu eu co bo phan ieu chnh lu lng. Nguyen tac khuy tron bang cnh khuy (3). Bo phan thao lieu (4) nam pha di may. Thong so : Toc o : 1000 1500 rpm Cach thc hien : - Khi ng my, cho hn hp nc ng vo trc. - Cho trng vo. - Cho cnh khuy hot ng,lc ny du c cho t t vo thng khuy. - Sau , t t cho dm, nc ct chanh v tinh du vo.

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GVHD: PGS.TS L Vn Vit Mn

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Hnh 10: thit b khuy trn (1) Pheu nhap lieu. (2) May tron . (3) Cnh khuy. (4) Ong thao lieu

5/ ng ha:
a/ Mc ch cng ngh: hon thin -Q ,t . -Ci thin sn phm, ng ha h nh tng th, Giam kch thc cac cau t n 1-2 micromet b/ Bin i ca nguyn liu: - Vat ly : cac hat cau beo b pha v, lam giam kch thc pha phan tan n 1-2 m. Trong qua trnh, nhiet o hn hp tang do ma sat; o nht hon hp giam en thap nhat, do cac hat mn va o am hon hp giam. - Hoa ly : cac hat phan tan se phan bo eu hn trong pha lien tuc. Do hat phan tan b giam kch thc nen be mat tiep xuc pha tang len. - Cam quan : qua trnh ong hoa tao cho hon hp mot ve ngoai trang m n hn so vi luc cha ong hoa.
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c/ Thit b v thng s cng ngh - Phng php thc hin: s dng thit b nghin keo Cch thc hin: Khi nhng thnh phn c trn hon thin, sn phm c bm vo my nghin keo, ni m s nh ha xy ra. My nghin keo l 1 my c hc vi rotor quay vi tc cao ( trung bnh khong 3600vng/pht) v 1 stator ph hp. My nghin keo hot ng vi vn tc rotor l 3600rpm. Kch c ca khe nghin nh hng n kch c git du. Vic iu chnh khe nghin s to ra sn phm t ch tiu mong mun. Cu trc ca sn phm v kh nng nh ha ca lng trng quyt nh khe nghin thch hp nht. Khe nghin ti thch khong 25-40mm. Khe h gia rotor v stator nh hng n st cui cng ca sn phm v cng sut ca my nghin. Mt vi my nghin p lc cao th c bao bc bi h thng cht ti lnh tun hon. iu ny gip duy tr nhit sn phm di 24 0C. Nh tng s b hng nu nhit ra ca sn phm ln 24 0C. Lm lnh s b nhng thnh phn cht lng l cn thit duy tr nhit thp. Thit b: My nghin keo Sonic My nghin keo Sonic c thit k vi nhng b phn ct v nghin tt nht. Pha phn tn s c y vo mt khoang gia rotor quay trn v stator ng yn, lc ly tm s y nguyn liu n bn ngoi rotor,s dng sc nc vi cng mnh ct v nghin pha phn tn. Rotor ca Sonic c thit k vi 3 khu vc ct ph v ti a cc phn t C th gn thm Stator mt khoang lm lnh ln. Sn phm han thnh s c kch thc t 0.5 m tr ln. My ly nguyn liu ra v ti x l nguyn liu. Tc Rotor 1500-7200 rpm. B tr 3 mt gc ct ti a dy nguyn liu s c ly tm,sau c cha trong khoang ri nghin mn. Kch thc 2.5-12 inch Cng sut 1.5-30 hp Tc thi 2-1600 gal/h Rotor v Stator bng c bn t 36-120 grit. Gn thm vo thit b lm mn bng thp khng g,Rotor v Stator c rng ca.

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Hnh 12: Tht b nghin keo

6/ n nh sn phm:
a/ Mc ch cng ngh: bo qun - Cc sn phm mayonnaise b gim cht lng v h hng l do s lin kt ca nhng git du.. Ngi ta cho thm cc cht n nh h nh tng nng cao s n nh ca sn phm v ko di thi hn s dng ln vi thng thay v vi tun. b/ Bin i ca nguyn liu: - Nguyn liu khng c bin i g. Tuy nhin h nh tng s bn v n nh trong thi gian lu hn.

8/ ng chai:
a/ Mc ch cng ngh: Bo qun v hon thin sn phm Bo qun: Hn ch s xm nhp ca vi sinh vt vo sn phm. Hon thin: To s thun tin trong phn phi, lu kho, to hnh thc p hp dn ngi tiu dng. b/ Bin i ca nguyn liu: Hu nh khng c bin i su sc no din ra. Lu : . ng gi sn phm khu vc c bc sng 410-450nm c th gim vn oxy ha. V nng lng nh sng bc sng 365nm nh nh sng xanh lm y nhanh s oxy ha v s bin mu mayonnaise, nhng bc sng ln hn 470 nm khng tc ng n cht bo khng bo ha c/ Thit b v thng s cng ngh:
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Hnh 13: thit b ng gi My ny s dng dn 4 cnh ca ti ng gi st mayonnaise Dung lng ng gi cao nht 1000 ti/pht t c vic ng gi nhiu dng. My nhit c ci t trong trc dn thng ng th 2, v vy vt liu thng si bt nh du, gim c th c dn cht . Chi tit k thut: Kiu FR8-[ ]L Chiu di ti 40-75mm, 55-160mm, 70-210mm Chiu rng film Ti a 400mm Tc ng gi 30-150 ti/pht/dy Khi lng ng/ti Ph thuc vo s line ng knh film ng gi 350mm Kch thc 1680 x 1320 x 2200(my mc)
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Trng lng Nng lng cung cp Tiu th kh

1400kg 3 pha, 200V AC, 50/60Hz (4.8kw cao nht, trung bnh 4kw) 0.5Mpa, 150 NL/pht

Phng php thc hin: Hn hp c rt 24 oC vo chai nha hoc thy tinh, sau tin hnh ng kn np. Hn hp c bm t bon cha vao thiet b rot vi he thong t ong, h n hp c rot vao chai vi mot lng co nh va chnh xac. Sau khi rot, chai c ong nap ngay.

II/ Quy trnh lin tc

Cc qu trnh ging nh quy trnh gin on, ch khc giai on khuy trn ban u. quy trnh gin on, nguyn liu c t t cho vo thit b khuy v cho theo 1 trnh t nht nh th quy trnh lin tc: trng, nc ng, du dm s cho vo cng 1 lc. V vy mi thng nguyn liu c gn b ng h o sao cho m bo t l cn i ca cc cht trong s to thnh nh tng.

Hnh 14: ng h o

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PHN IV:SO SNH 2 QUY TRNH

Bng 4: So snh 2 quy trnh
Ch tieu Nng sut Chi ph san xuat Chi ph nang lng Chi ph au t Quy trnh 1: Gin on Thp hn - Chi ph nng lng thp hn -Thit b n gin hn Quy trnh 2: Lin tc Cao hn - Chi ph nng lng cao hn. - Thit b phc tp, tn km hn (c thm ng h o)

PHN V: SN PHM

Yeu cau chat lng sn phm:

Hnh 15: mayonnaise

a/ Thnh phn: Cc thnh phn trong h nh tng mayonnaise phi m bo: Du: 70- 80% Trng: 10-11% Nc: 8-10% Dm: 4% Mui: 1% ng: 1% Nc ct chanh: 0.5% Gia v: 0.5%

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C th s dng Dinatri Etylen-Diamin-Tetraaxetat (EDTA) (Disodium Ethylene-Diamine-TetraAcetate) bo qun, chng oxy ha. Nhng hm lng phi c kim nghim trong gii hn cho php v cht EDTA c th gy ra nh hng xu cho h sinh sn v s pht trin ca c th. b/ Ch tieu cam quan: Mt ngoai hop phai sach se, hop khong b meo, v. Ky hieu, nhan hieu trnh bay ep, y ro rang, neu la nhan giay phai con nguyen ven, khong rach nat. Mat trong va mat ngoai cua hop khong hoen g hoac co nhieu cham en. San phm mayonnaise phi c mu sc vng, hng v c trng H nh tng phi bn, cc ht mn, u, p. Mui v thm ngon, bo v chua . pH sn phm t 3.8 4.6 . Bo qun: Ni thong mt, trnh nh nng trc tip, Bo qun lnh sau khi m np nhit 5 - 15 0 C Mau sac ti sang, be mat mn va nhan bong c/ n nh ca h nh tng: Ngy nay, vn cht lng u tin ca sn phm lin quan n s bo qun v s h hng l tnh n nh ca h nh tng v cht lng du. Thi hn s dng ca cc sn phm mayonnaise thng mi hin nay l 6 thng hoc hn. 1 du hiu khi sn phm hng l s tch pha v nht sn phm b gim, c bit khi c nhng va chm c hc. S tch pha cng xy ra nhit thp. S n nh ca h nh tng c th c nh gi trong kho lu gi nhit cao, bng vic chu c ly tm hoc bng cch o mc lng sau 24 gi trong mayonnaise c pha long vi 1 th tch nc cn i. o cu trc hoc nht ca mayonnaise l 1 phng php nh gi cht lng khc. 1 my o nht c bit c trng s c s dng o nht.. pittong m vo trong mu v nht s c hin th sau vi giy. 1 phng php khc iu kin gi tr ca nht l : 1 cy nhn c m vo trong mut 1 cao xc nh. su khi cy xuyn vo trong mu s t l nghch vi nht ca mu.

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PHN VI: THNH TU CNG NGH - TRIN VNG

I/ THNH TU V SN PHM:
1/ Mayonnaise t RBO: Ngai ngun nguyn liu l trng, ngi ta cn c th s dng cc ngun nguyn liu khc: lecithin u nnh light mayonnaise, peanut mayonnaise , mayonnaise t cm go, nhm thay th lecithin trong trng, mc ch lm ra sn phm mayonnaise t cholesterol, t bo dnh cho ngi n king, v ngi b tim mch Mayonnaise t RBO ( rice brand oil ) : du cm go : ngi ta s dng du cm go thay th cho du ht ci, hay du ng vt khc, loi du chit xut t go ny c li cho tim mch, t cholestoerol ( hu nh khng c) , k mi v, cho sn phm c mu vng nht, hi xanh , v c bit cha 1 hm lng acid bo c li cho con ngi : Bng 5: Thnh phn cc lai acid bo trong du RBO Acid bo Palmitic Stearic Oleic Lenoleic Lenolenic Arachinic Behenic 2/ Mayonnaise light: Nhiu thnh phn c cp trn l sn xut mt mayonnaise truyn thng. Trn th trng cng c cc loi mayonnaise n king vi cng thc nh sau: Du Trng Nc Tinh bt Dm Mui ng Nc ct chanh 20 30% 3 4% 60 70% 4% 4% 1% 1% 0,5%
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Phn trm ( %) 15 1.9 42.5 39.1 1.1 0.5 0.2

GVHD: PGS.TS L Vn Vit Mn

Sn xut mayonnaise

Gia v (du tinh luyn) 0,5% Loi mayonnaise ny cng c th lm theo m hay dy chuyn nhng hn hp nc v tinh bt s c chun b trc. - Hn hp tinh bt phn tn trong 1 thng nc. 1 ci bm vn chuyn tinh bt qua 1 h thng trao i nhit hnh ng, nhit c th ln n 90 0C, giai on khc th n c lm lnh khong 10 0C. Trong quy trnh ny, tinh bt c hydrat v hn hp s tr nn st. - Hn hp tinh bt s c cp vo 1 thng v s chun b ca mayonnaise bt u giai on ny. Trn th trng c cc loi st khc da theo da theo mayonnaise c ch bin: st cocktail. C chua v mt loi ru nh cognac c thm vo. - Mayonnaise vi du olive, c khong 1% du olive c thm vo. - Mayonnaise vi ti hay gia v khc. - Nhng thnh phn ny c nghin thnh bt v thm vo trong giai on nc hay du trc khi chun b sn xut -

3/ Mayonnaise base: Ngy nay trong cng nghip tin li cho sn xut cng nh tin li cho ngi s dng , ngi ta khng sn xut mayonnaise thnh phm lun m sn xut 1 loi bn thnh phm cha tt c nhng
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thnh phn cn thit nh : du , gim, cht nh ha ( tr lng trng ) v nhng gia v khc c cha trong 1 bnh khng c oxi . Ngi tiu dng c th mua sn phm ny v, v cho thm trng vo khuy nh, to thnh Mayonnaise 1 cch d dng , ng vi yu cu khu v ca mnh m ngi tiu dng c th cho c qu trng vo, lng , hay lng trng vo mayonnaise base . Chai ng mayonnaise base c cu to c bit khong 200 ml ,ming chai rng cho 1 qu trng vo, vo 1 khong khng gian trong chai ( khong 100 ml) lc nh trng ngay trong chai .Thng khong trng c np kh NO2 trnh h hng, hay gim cht lng sn phm. Trong cc sn phm ny, ngi ta thng b sung nhng cht nh ha t nhin khc tng st cho sn phm nh: tinh bt bp, bt khoai ty, bt go, xanthane, dextran Trong thch hp nht l hn hp ca xanthane v bt gelatin.T l xanthane / bt = 1/9 5/5 .Tt nht : 3/7 4/6 . u im ca sn phm ny l c thi gian bo qun lu, v quan trng l ngi tiu dng c th cho trng ti vo bt c lc no h mun, cho sn phm c ti nht c th, v c th n theo khu v ring ca mnh, quy trnh sn xut n gin hn, gim c chi ph thit b giai on chun b trng, v thanh trng trng trc khi cho vo thng khuy.

II/ THNH TU V THIT B:

High shear multitooth mixer 800X: s dng 1 loi thit b p n lm mayonnaise vi kch thc nh tng 1 micrometer Tc : 50m/s Cu to: cu to chnh gm nhiu dy bnh rng nh ng tm, c tc dng nghin , p , ct nh nguyn liu, tao ra sn phm .

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PHN VII: TI LIU THAM KHO

[1] J. Scott Smith and Y. H. Hui, Food Processing: Principles and Applications , July 2004
[2] OBrien, Richard, Fats and oils: Formulating and processing for applications, A Technomic Publishing Company book, 1998 http://www.freepatentsonline.com/4271267.html http://www.springerlink.com/content/t2p26xug17n3521r/ http://www.psrast.org/demsd.htm http://www.faqs.org/patents/ http://www.patentstorm.us http://www.wifo.int http://www.wikipedia http://www.inoxpa 31

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