I.

Khi qut v Margarine

1 Gii thiu chung L mt sn phm ca du m dng nh tng, chim mt vai tr rt quan trng trong cc du m thc phm hin i.Sn phm ny xut hin trc tin Php vo cui th k th 19, trc ht nhm gii quyt thay b thin nhin trong iu kin chin tranh. V sau do c tnh u vit ca sn phm, khng nhng c gi tr v mt dinh dng m cn c gi tr v mt y hc cha bnh, nn trong khong 30-40 nm nay pht trin mnh m trong ngnh cng nghip ch bin du m thc phm tt c cc nc. Cng nh b thin nhin, b nhn to l mt h nh tng gia du m v nc, cho nn chng d ng ha trong c th Tn du m Du da Du u nnh Du hng dng Du oliu Du hydro ha M b M cu B thin thin B nhn to H s ng hoa (%) 94-96 95-97 86-91 90-95 88-97 80-94 80-90 93-98.5 97.6

Ngoi gi tr ca du m, do s phi ch trong b nhn to cn c mt s lng ng kcc mui khong, cc sinh t (A,D, E) v mt s cht khc cn thit cho c th. V vycng lm tng gi tr dinh dng ca chng. So snh gia b thin nhin v b nhn to: Thnh phn Du m Cht m Cht bt ng Mui v tro Photpho % trong b thin nhin 82-84 0.5-0.75 0.3-0.75 0.15-2 0.05
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% trong b nhn to 82-84 0.5-1 0.5-1 0.25-2 0.75

Nc

Di 15.5

Di 15.5

Margarine l sn phm gi b, c sn xut bng cch trn cc cht bo,du v cc thnh phn khc theo t l nht nh.Hm lng cht bo ln hn 80% Tuy nhin p ng nhu cu a dng ca ngi tiu dung mt s loi c hm lng cht bo t 40-60% Margarine c pht trin v n c li c v mt kinh t ln dinh dng dung nu, n, nng bnh v nhiu lnh vc khc. Trong thi k u sn xut Margarine, ngi ta khng th s dng tt c cc loi cht bo v du. Sau ny cng vi s hon thin v k thut tinh luyn du, rt nhiu loi du v cht bo t ng vt, c v thc vt c s dng nh nhng ngun nguyn liu sn xut Margarine. Hn th na, cht lng ca Margarine ngy cng c nng cao. Ngy nay, Margarine c s dng khng ch nh mt sn phm thay th b ng vt m cn l mt ngun cung cp du v cht bo quan trng. Ngoi ra, n cn c rt nhiu ng dng trong cc ngnh sn xut thc phm nh: sn xut bnh, sn xut chocolate Do tnh u vit ca sn phm v gi tr dinh dng ln gi tr kinh t nn cng ngh sn xut Margarine ngy cng pht trin mnh m trong ngnh cng nghip ch bin du m thc phm tt c cc nc. 2 Lch s ra i C ngun gc t nc Php u tin, Margarine c lm t cht bo ng vt

 Nm 1869, Napoleon III cng b rng ng s trao gii cho bt c ai tm ra c cht thay th cho b. Napoleon III mun c mt ci g n vn ngon nh b nhng r hn b v c th d dng sn xut cung cp cho gii cng nh n lao ng. Nh ha hc ngi Php c tn Hippolyte Mge -Mouris tm ra c mt hp cht tng i thm ngon khi kt hp m b vi d dy ln v t tn cho hp cht ny l oleomargarine (xut pht t acid margaric v acid oleic). Nm 1869, c s dng thay th cho b ng vt. Ci tn margarine c xut pht t oleomargarine ca Hippolyte v sau ny bng sng ch ra margarine c Hippolyte bn li cho mt cng ty H Lan c tn l Jurgens vo nm 1871 (cng ty ny l tin thn ca Unilever hin nay) Nm 1874 Margarine c a vo sn xut quy m cng nghip Nm 1920 Margarine c sn xut t du thc vt hydro ha Mc d kh thm ngon nhng s pht trin v lan ta ca loi thc n mi ny ra ngoi th gii li b ngn tr kh ln bi nhng nng tri ti M v lo s s b cnh tranh. Ti c cng khng kh hn, cho ti thp nin 1960 th ngi dn c mi c php mua margarine c mu nh b. Ngy nay, margarine ni chung trn th gii c dng ch cho tt c cc cht thay th cho b v khng ch c sn xut bi m b v d dy ln m cn c sn xut t du thc vt nh du hoa hng dng, du u nnh nn mi hay c gi l b thc vt Vit Nam. 3 c im ca margarine Margarine c mu sc mi v tng t nh b ng vt. Mt tnh cht quan trng ca margarine l c dng rn iu kin nhit bnh thng tan chy ngay khi cho vo ming. Margarine l hn hp nh tng ng th
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gia du v nc, gm c 85% l du v15% l nc( t l ny c th thay i ) ngy nay mt s nc Ty u ngi ta c khuynh hng gim thnh phn cht bo v tng thnh phn nc trong trong b nhn to. V hn hp nh tng nn margarine c kh nng ng ha cao trong c th ngi.Margarine cn c a chung bi v n c hng v c bit, trong lc phi ch c th b sung mui khong, hng liu v cc vitamin cn thit. Ngy nay ngi ta sn xut b nhn to c thnh phn dinh dng khng khc g so vi b t nhin.Margarine c th c ch bin theo nhiu cng thc khc nhau, m b o cc yu cu v cm quan, im nng chy v gi tr dinh dng ca sn phm.

4 C s khoa hc a) Qu trnh nh ha Chng lm gim nng lng b mt gia pha nc v du nh hnh tng mi c hnh thnh. Cht nh ha n nh sn phm cui cng trong sut qu trnh boqun trnh hin tng ngng t ca pha nc. ng vai tr l cht chng bn tung trong qu trnh chin rn b) Qu trnh kt tinh Trong qu trnh kt tinh c rt nhiu dng tinh th c to ra, trong 3 dng chnh: Anpha l mt h 6 cnh, c cc ui methyl sp xp t do dng tinh th km bn nht, c nng chy thp nht. l mt h trc giao vi cc on mch cacbon vung gc nhau. Tinh th a hnh c hnh kim, chiu di khong 5 -7 Dng tinh th ny c im nng chy trung bnh, bn nm v tr trung gian gia tinh th a v b. Tinh th ny to cho sn phm c tnh do mn, tnh lan ta ph hp vi sn phm margarine dng soft tub Tinh th l mt h ba gc vi cc on mch cacbon song song nhau. Tinh th c di 20-30. Dng ny bn nht v c im nng chy cao nht.
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 Tinh th ny c xu hng lm cho sn phm c tnh gin ph hp vi nhng loi margarine cng II. Nguyn liu 1) Nguyn liu chnh a) Du thc vt v du hydro ha Du thc vt S dng du u nnh, ci du, du bng, du c, du nhn c,du phng...di dng du tinh luyn bnh thng hoc du qua hydroha, chuyn ester ha Trong cc sn phm ch bin t du, cht bo thng kt tinh 2 dng tinh th beta v betatrong beta c im nng chy cao hn beta Mc bo ha ca du m c nh hng rt ln n tnh cht ca magarine thnh phm. V vy, ngi ta s dng ch s SFC (hm lng cht bo rn) ni ln mc bo ha ca du m. Hm lng cht bo rn t 15 30% : margarine pht c v vn gi c trng thi do nhit 10 300C, 10 12% : sn phm c trng thi dnh t v mu vng ging sp. c th sn xut loi margarine c th tan chy trong ming mt cch d dng m khng li d v th hm lng cht bo dng rn cn nh hn 3.5% ti nhit 33.30C v tan chy han ton ti 370C. b) Du hydro ha Du hydro ha l loi du ch yu hin nay dng trong sn xut b nhn to, thng thng nhng loi dng vo thc phm c im ng c khong 36420C. V cht lng ni chung cc loi du m phi thun khit mu sc cng nht cng tt, khng c mi v ring, khi th lng phi hon ton trong sut. 2) Nguyn liu ph Nc Nc dng trong sn xut margarine l nc t tiu chun sn xut thc phm. Cm quan: khng mu, trong sut, khng c mi v v l. Ha l: cng tng ti a 2mg ng lng/L, hm lng cht kh khng c vt qu 850mg/L, khng c cc loi ion Fe2+, Mn2+, Al3+, Cl-. Vi sinh: tng s vi khun hiu kh ti a 75cfu/mL, khng c vi sinh vt gy bnh. Protein v cc sn phm t sa: Thnh phn (khng bt buc) ca pha nc Bao gm: cc sn phm t sa b, n g o i d u m n g i t a c n d n g s a b t h m v o t r o n g c n g t h c p h i ch lm cho sn phm
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c hng v ca b thin nhin. Loi sa b cho vo b nhn to, trc ht phi qua tc dng ln men bng vi khun ca acid lactic.Sau khi ln men s lm cho sn phm c hng v b r rt, v trong qu trnhln men lm cho sa tch ly c mt s acid lactic, cht ny c tc dng tiu c v c kh nng phng s pht trin ca cc loi tp khun. Lng protein qu nhiu: vn vi sinh v to mu trong chin rn (do phn ng maillard ) ** Tc ng ca protein ln sn phm margarine: To hng To mu =>sn phm sa c hm lng lactose thp hay protein wheyc s dng nhm hn ch s ha nu m vn gi c hng cho margarine. Bo qun, do kh nng lin kt vi cc ion kim loi (nh casein, a lactalbumin) ngn chn s oxy ha du. 3) Ph gia a) Cht nh ha L nhng cht ny ch yu l lm cho du m v dch th tr thnh th nh tng ng v ha tan.Cc cht nh tng thng dng lecithin v mono-, di-glycerid Lecithin:

L mt hp cht phospholipid c trong trng, ht ng cc. Lng s dng thng khng qu 0.1 0.2%. To nh t nhin v nhanh chng gii phng mui bn trong ming khi n. Tuy nhin, trong sn phm c t bo chng s lm gim tnh bn ca h nh tng v tng s thot du Do thch hp to sn phm margarine dng khi Cht nh ha Monoglyceride, Diglyceride

 Lng s dng khng qu 0.5%. Mono-v diglyceride lm h nh mm v lng lo gip gii phng mi v ca margarine nhanh hn Ngy nay ngi ta m rng phm vi s dng cht nh ha b) Cht to mi v Mui KCl, NaCl c cho vo tng hng v v cho margarine ng thi cng nhm mc ch bo qun. Hng b tng hp gm hn hp cc cht nh lactones, acid bo butyric, ketones v aldehyde, diacetyl Kh nng nhn bit mi v c quyt nh qua hm lng margarine tan trong ming tc l c iu khin bi cc thnh phn to nh tng ca margarine nh protein, lipid trong h nh tng, Margarine trong lm bnh khc vi margarine n Margarine trong nu nng thng c mi mnh hn v bn vi nhit, hm lng mui khong 3%, Margarine s dng cho n: mui khong 1.5 2% c) Cht mu v vitamin Cht mu:
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 Du trch ly t nhin thng c cha hp cht carotenoid, nh du carrot, v du c c s dng to mu cho sn phm. Apocarotenal l mt sc t tng hp c s dng nh l hp cht tang cng to mu cho beta carotene Vitamin: Vitamin A l thnh phn bt buc t nht 1500UI/pound (1pound = 0,454kg) B sung Vitamin A di dng - carotene, v ester vitamin A Ester -Vitamin A khng mu s dng cho cc nhm sn phm margarine khng mu. Vitamin D th khng bt buc, nhng khi thm vo th phi khng nh hn 1500 UI/pound ca mi sn phm margarine. Vitamin E th khng cn b sung vo (v trong du m nguyn liu cha sn lng Vitamin E). Trong du thc vt cht chng oxi ha t nhin l tocopherol c ngun gc l vitamin E v mt s vn cn st li trong qu trnh ch bin d) Cht bo qun: Mc ch: Chng cc dng h hng do: vi sinh vt, oxi ha v ion kim loi. Chng vi sinh vt: acid sorbic, acid benzoic v mui Canxi, Natri (0.1% 0.2%) Chng oxi ha: Propyl, tocopherol, octyl v dodecyl gallat, BHT, BHA, ascorbyl palmitate v ascorbyl stearat (nng l 0.2%). Lecithin, ascorbyl palmitate, ascorbyl stearat; isopropyl citrate; v canxi natri EDTA l nhng cht ng vai tr h tr chng oxi ha. Nhng cht ny c hai vai tr quan trng l: N lm tng hiu qu chng oxi ha Chng ngn chn nguyn t kim loi xc tc cho qu trnh oxi ha. EDTA cng hiu qu nh l tc nhn lm chm qu trnh oxi ha lm mt mu carotene trong margarine

III.

Quy trnh

1) S

Du nguyn li Ha lng Phi trn pha du

Nc

Phi trn pha nc

Nh ha Thanh trng Lm lnh Lm lnh-kt tinh Nhi nhuyn ng gi

Sn phm

2) Gii thch quy trnh a) Phi trn Mc ch :chun b pha du v pha nc cho qu trnh nh tng ha. Cc bin i ca nguyn liu:ph gia tan trong du s c ha tan vo du to thnh pha du ng nht, tng t nh i vi cc nhm ph gia tan trong nc. Phi trn pha du :c chun b ring trong thit b khuy trn v o, nhit gia nhit cao hn nhit nng chy ca pha du t 4 50C,thng nhit pha du t 55 600C b sung thm cc thnh phn tan trong du nh cht nh ha, vitamin, mu v cht to hng Phi trn pha nc: c chun b ring, phi trn thm nhng thnh phn tan trong nc nh: sa, protein t sa, mui, cht bo qun. Nhit pha nc thp hn nhit pha du 5 100C, m bo hai pha c nht tng t nhau khi phi trn, thng nhit pha nc 45 550C. Thit b: thng c dng hnh tr ng c lm bng thp khng r, bn trong c cnh khuy, tc khuy 60-70 rpm, bn ngoi c v o gia nhit. Thit b ny dng pha du v cng s c lm thit b cho qu trnh nh ha tip theo. ** Lu : i vi phi trn pha nc th ta cn b sung: ng, mui, bt sa,,ph gia v thm thnh phn nc. i vi phi trn pha du th ta cn b sung: cht nh ha, vitamin A, E, ph gia v th du. b) Nh ha Mc ch: hon thin, to nh tng nc trong du. Bin i Vt l: Nhit tng do ma st Kch thc cc cu t gim Ha l: C s phn b cc ht phn tn trong pha lin tc B mt tip xc pha tng Thit b: Hnh tr, c cnh khuy, gia nhit bng v o. Tc cnh khuy c th dao ng t 500 3000 vng/pht. Nhit t : hn hp c hiu chnh cao hn nhit tan chy ca cht bo rn 4 50C ( tc nhit nh ha c duy tr bng nhit pha du).
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c) Thanh trng Mc ch : bo qun v hon thin. Bo qun: tiu diet VSV gy bnh, c ch cc enzyme xc tc cc phn ng nh hng n cht lng sn phm. Hon thin: gip cho nh tng ng u hn. Bin i: y l qu trnh thanh trng nhanh, nhit ca khi nh tng tng trong 1 thi gian ngn. Vt l: nht gim.==> nhng khng nh hng n mu v hng v ca sn phm. Ha l: c s bay hi nc Sinh hc: c ch, tiu dit vi sinh vt Thc hin: Thit b gia nhit bn mng
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 Nhit : nng v gi nhit hn hp 75 -850C trong 16 giy, sau h nhit xung 45-550C Thi gian: 30 pht d) Lm lnh nhanh Mc ch: Hon thin, to cho b c do v cu trc ng nht Nguyn tc: va lm lnh va kt tinh. Phi lm lnh nhanh tinh th kt tinh di dng anpha, beta. Nhit t 35 - 40 0C xung 9 - 10oC, thi gian t 15-30 giy. C th sc kh Nit Ch bin: kt tinh mt phn cht bo. Bin i Vt l: nhit gim, c tng Ha l: c s kt tinh Thit b: my khuy lnh, lm lnh bng v o e) Nhi nhuyn Mc ch: hon chnh cu trc, d o, mn, bng cho sn phm. Bin i: Vt l: nhit tng, cng tng Ha l: c s gia tng ca tinh th Thit b: Thng s k thut Motor trc quay: 3Hp Vn tc quay: 1500 vng/pht Hp gim tc: 125 vng/pht Nhit : 10 120C, thi gian 3 24 pht.

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f) Bao gi Mc ch: Hon thin sn phm Qu trnh ny s to hnh cho sn phm, chng thm kh oxy, hi nc n nh cht lng sn phm trong qu trnh bo qun. Thit b:

** Cc ch tiu nh gi cht lng Ch tiu cm quan: Hnh thi: b mt lng bng khng nt hoc nhn b mt Mu sc:c mu vng ca b V: c v hi mn ca magarine Mi : c mi c trng ca magarine Ch tiu ha l: Nc: Hm lng 16-18% tng khi lng sn phm. cng tng: < 2mg ng lng/lit Cht kh: <850mg/l St, mangan, nhm: <0.1mg/l Clo: m tnh Hm lng cht bo: >_80% khi lng sn phm. Hm lng mui 2-3% Nhit nng chy 37-450C
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 Ch tiu vi sinh vt: Vi khun Samonella, E.Coli va Listeria: khng c VSV gy bnh: khng c nh hng ca t l bo rn/lng n cng ca sn phm Ch tiu ha hc: chua: <_6 Ch s iod qu cao (>42) margarine rt mm, qu thp cng v kh pht ln bnh. V vy ty thuc vo tng loi sn phm m yu cu i vi tng nguyn nguyn liu s khc nhau ** Mt s tnh cht ca sn phm: Tnh pht c (spreadability): y l thuc tnh quan trng nht ca margarine i vi ngi tiu dng kh nng pht c ng ngha vi vic chng c th pht thnh mt lp mng trn bnh m. sn xut c margarine c kh nng pht c cn c 3 iu kin nh sau: Mt l, hai pha rn v lng ca du phi c kh nng cng tn ti. Hai l, nhng tinh th rn phi phn tn mt cch hiu qu bn trong ton b khi sn phm bng nhng lc kt dnh bn trong mng tinh th khi sn phm. Mng tinh th phic kh nng chng li hin tung tch cht bo bn trongsn phm (entrapped liquid). Ba l, ti nhit xc nh th t l lng rn phi thch hp v phi tan ngay nhit c th, i vi sn phm c thnh phn cht m dng rn khong 10 -20% vi nhit thanh nhit chng c kh nng pht tt. Tnh n nh v cu trc: Tnh n nh l khi nim ch mmng nht v trng thi do ca margarine C th xp loi t rt mm, mm, mm va, cng v rt cng Kt cu th hin cu trc sn phm, t trng thi trn nhn n trng thi ging bt, dng nhm cui cng l th. Trng thi v kt cu ca margarine ph thuc vo k thut sn xut v thnh phn du m sn xut chng i vi du m c hn 30% triacylglycerol l POP ( palmaitin, oleic, palmitin) th chm kt tinh,do d d b hin tng lm cng sau, mc d POP c nng chy l 300C nhng ch c kt tinh ti nhit 200C, nhit kt tinh v nhit d nng chy sai khc cng ln th thi gian kt tinh sn phm cng di ( tc kt tinh chm)
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** Cc dng h hng Hin tng tch du: hin tng ny l trng hp mng tinh thkhng sc nht cht bo pha lng bn trong n. Hin tng to ht: Hin tng ny hay xy ra khi phi trn du v m nh l t l du m khng thch hp v iu kin ch bin dn n hnh thnh tinh th beta IV. Phn loi sn phm Ngy nay sn phm margarine rt a dng. C th phn loi theo cng ca margarine, nhit nng chy ca cht bo, Nhng loi margarine cng v cng va thng c s dng trong nng bnh, cn loi mm hn s dng n Theo mc ch s dng: Margarine lm bnh (bakery): Ging nh shortening, c s dng trong qu trnh nhi bt, lm bnh ngt, bnh bch quy. Margarine s dng lm bnh thng c bn tt hn nn khng cn phi lm lnh, chng c kh nng chu c qu trnh nho bt v to ra nhn cho bnh ln men

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 Margarine s dng n: C 3 loi sn phm: Margarine cng(Stick margarine), Margarine xp ( whipped margarine), Margarine lng ( liquid margarine)

Margarine cng(Stick margarine) Lm t: du qua qu trnh hydro ho v m ng vt (heo, b) Hm lng bo no trong loi ny nhiu nht. Nhc: cha mt lng cholesterolkhng thch hp cho n king u im: nhit nng chy cao, kh nng tan chy trong ming tt (tan chy nhit thn nhit khong 37.8 40.60C), tnh cht chng oxi ha caothch hp cho cc sn phm bnh nng hoc dng chin thay th du hoc b. Margarine xp ( whipped margarine) Loi ny c gi l xp v trong qu trnh sn xut, kh N 2 c trn vo khi sn phm thit b lm lnh kt tinh. Kh N2 lm cho th tch tng t 30 -150%. Nhc: sn phm kh bo qun hn loi margarine cng v c cha kh u im: kh nng pht ln b mt d dng v vy thng s dng cho cc sn phm bnh nng.

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 Margarine lng ( liquid margarine) c sn xut t nguyn liu du lng vi mt lng nh cht bo rn. C 2 pp sn xut margarine lng: Phng php th 1: trn cht bo li lm cho lnh kt tinh trc ri mi to nh vi pha sa== >sn phm ny c th n nh cu trc c nhit thng Phng php th 2: nh trn to nh pha du v pha sa trc, sau lm lnh v bao gi ==> sn phm ny c mi v c trng hn nhng lun bo qun lnh. u dim: tin dng cho ngi tiu dng v c th chin xo, tm p m khng cn phi lm nng chy ** Cc sn phm margarine c trn th trng Margarine ca cng ty du thc vt Tng An(ca cng ty du thc vt Tn Bnh)

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Margarine ngoi nhp t Australia Tn thng mi: flora margarine. Loi: margarine cng. Nh phn phi ti Vit Nam. Thnh phn : du hng dng cha nhiu acid bo khng no dng mch di, du thc vt, nc, vitamin A, vitamin E, hp cht mu. S dng: dng trong cc sn phm bnh nng, dng chin. Bo qun: 0 40C

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ng dng ca Margarine Trong lnh vc TP: Do c cng hng v v mu sc vi b nguyn thy, b thc vt c ng dng rt rng ri trong cng ngh sn xut bnh ko cng nh l cht ph gia trong lnh vc rang xay c ph.,lam bnh, chocolate Ti liu tham kho

http://www.scribd.com/doc/90917739/Margarine

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