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Thc hnh Cng Ngh Sn Xut Nc Chm Gia V Th 6 - Tit B 13 - Nhm 6 H v tn:Dng Th Bch Trm 3005100801 Lp 10CDTP1 Phm

hm Th Thanh Trc 3005100853 Lp 10CDTP1 Chu Th Kim Uyn 3005100900 Lp 10CDTP4 V Th Bo Trn 3005100806 Lp 10CDTP2 BO CO THC HNH BI 1. SN XUT TNG EN I. NGUN GC V MC CH CA SN PHM TNG EN Tng en l mt loi gia v dng st, v mn ngt, c ngun gc t Trung Quc du nhp vo Vit Nam t rt lu. Tng en kiu Trung Quc c lm t nc, ng, u tng, dm trng, go, mui n, bt m, ti, cng mt s cht to mu v cht bo qun. Trong m thc Trung Quc, tng en c dng cho cc mn vt quay Bc Kinh, nem rn v x xu. Trong m thc Vit Nam, theo cch truyn thng, tng en c lm t tng ht c b sung thm cc ph liu nh gng, ti, khoai lang, cng vi cc gia v nh mui, ng v cht iu v nh acid citric, cht bo qun natri benzoate, cht to st nh tinh bt, xanthan gum, cht mu caramel Gng, ti mc ch to v cay nng, v thm cho tng. Khoai lang to v bi v bo khi n, tng thm hng v cho tng. Acid citric iu chnh v chua ca tng, nu khng, c th s dng gim, lm tng c v chua ngt kch thch v gic. Cht to n nh cho tng thng dng l xanthan gum, y l mt loi polysaccharide ngoi bo c tng hp bi chng Xanthomonas campestris v mt s loi vi sinh vt khc trn mi trng cha glucose, NH4Cl, acid amin v khong cht cn thit. Xanthan gum c tch khi mi trng nh kt ta bng isopropanol khi c mt KCl. Tinh bt bin tnh vi tnh cht in hnh l khng tan trong nc, l ngun ph liu r tin nhng c cng dng tt, c s dng trong sn xut tng en nhm to chy st cho tng, to v p mt. Tinh bt mang li cho tng cc c tnh v mt cu trc nh nhng thay i trong v sau khi nu. Cc yu t ng vai tr quan trng trong vic xc nh cu trc ca tng l kh nng trng n, h ha ca tinh bt, nht, kh nng to gel da trn s tng tc gia tinh bt vi nc, tinh bt vi tinh bt, tinh bt vi cc cht khc.
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Cht bo qun natri benzoate l mt cht km hm s pht trin ca vi khun v nm trong mi trng axit nhm ko di thi gian bo qun ca tng. Tm li, tng en l mt trong nhng loi gia v qu quen thuc v hu nh khng th thiu trong cc mn n c bit i vi mn ph Si Gn, c th nm thng vo t ph hoc dng chm tht trong ph, ngoi ra tng en cn c dng i km vi b ba Si Gn, c vin chin, gi cun....Tng to nn mi v c trng cho cc loi mn n, gip ngon ming hn, ngoi ra tng cn l mt sn phm giu gluxit, axit amin, tt cho c th con ngi. II. QUY TRNH SN XUT 2.1. S quy trnh Chai v np Tng ht
Thu chai v np tit trng

Hp nhit 110oC, trong 15 pht Ti v gng

Cn 50g gng, 20g ti, lt v

Khoai lang Cn tng ht 120g Luc

Bm nh Xay nhuyn Xay nhuyn


Cn khi lng 150g

Lt v
Phi trn trong my xay

Lc ly dch

Ch nt mn

ng + mui Gia nhit


Xanthagum 0,02%, tinh bt, natri benzoate 0,05%, acid citric 100g/l ha tan trong nc

Caramel

Rt chai, ng np

Bo qun

Tng en

2.2. Gii thch quy trnh v cc thao tc thc hin Bc 1. Hp

Hnh 1. Hp tng, chai v np chai trong ni hp (phi) Tng ht em hp cng vi chai v np chai nhit 110oC trong 15 pht, mc ch hp chai v np chai tiu dit cc vi sinh vt nhim vo sn phm khi rt chai v ng np, mc ch hp tng ht ngn s ln mc ng thi lm tng tr nn mm hn. Cch vn hnh ni hp nh sau: 1) Kim tra v v sinh ni hp, m van x kh s 1; 2) Cho nc 3,5l vo ni hp; 3) Cho chai v np ri n tng vo ni hp, ng cht np li; 4) ng van x kh 1 v 2; 5) Cm ngun in 220V; 6) Bt nt Power; 7) Ci nhit 110oC trong 15 pht hp (tit trng); 8) Nhn nt Start my hot ng; 9) n Complete bo sng th tt nt Start, tt nt Power; 10) M van x kh s 2 n khi p sut bng 0; 11) Rt phch cm, ly chai, np v tng ht.

Hnh 2. Vn hnh ni hp Sau khi hp xong em cn tng ht, ly 120 gam tng ht.

Hnh 3. Cn tng ht Bc 2. X l nguyn liu ph - i vi ti v gng: Tin hnh cn 20g ti v 50g gng, bc v ri sau bm nh gng v ti.

Hnh 4. Bm nh ti

Hnh 5. Bm nh gng - i vi khoai lang: Khoai lang sau khi luc xong, cn 150g ri em lt v, sau ch cho khoai nt mn.

Hnh 6. Khoai luc ri em cn ly 150g

Hnh 7. Khoai sau khi lt v em i ch st cho mn. Lng khoai sau khi lt v em cn li l 120g, v lng khoai sau ch em cn c 70g. Bc 3. Xay - i vi tng ht Xay nhuyn tng ht trong my xay, cho thm mt t nc.

Hnh 8. Xay nhuyn tng ht - i vi gng, ti: em xay nhuyn lng gng v ti va bm nh trong my xay.

Hnh 9. Xay nhuyn gng v ti Bc 4. Lc em lc hn hp dch gng v ti va xay xong, thu c dch lc gng v ti, sau b b.

Hnh 10. Lc ly dch gng v ti. Bc 5. Phi trn Phi trn dch gng ti vo my xay cng vi tng ht c xay nhuyn, sau cho t t phn khoai vo xay cho n ht. Sau cho thm nc nh mc n vch 1000ml, v trong qu trnh nu, nc s bc hi (lng sn phm cn l 800ml).

Hnh 11. Phi trn tt c cc nguyn liu chun b

Hnh 12. B sung thm nc n vch 1000ml Bc 6. Nu Cho ht hn hp xay vo ni v tin hnh em gia nhit.

Hnh 13. Gia nhit hn hp tng ht, gng ti ( lc) v khoai lang sau khi xay nhuyn. Trong qu trnh nu, b sung caramel to mu nu cho tng n khi gn ging mu ca tng ngoi th trng.

Hnh 14. B sung caramel n khi tng c mu nu sm. Bc 7. Ha tan ph gia Xanthangum cho vo 0,02% so vi sn phm. Tnh ton: Sn phm cn l 800ml. Tnh vi khi lng ring l 1g/cm3 => Khi lng sn phm l m = D.V = 1.800 = 800g Lng Xanthangum cn ly l:

= 0,16g
0,16g Xanthangum ha tan vo mt t nc. Khuy u, cho thm cht t ng tng tnh ha tan ca Xanthangum.

Hnh 15. Ha tan Xanthangum vo nc Cn x (g) tinh bt bin tnh ha vo mt t nc, khuy u. y nhm dng 20g tinh bt bin tnh (cn ty ), cho vo ni khi no thy t st theo yu cu th dng cho tinh bt (nhm dng ht 20g tinh bt). Cht bo qun Natri benzoat cho vo 0,05% so vi sn phm. Lng Natri benzoat nhm dng:

= 0,4g

Acid citric tin hnh ly nh sau: Theo yu cu l pha 50ml dung dch acid citric (tt c cc nhm dng chung) vi iu kin 100g/l. Cch tnh nh sau: 1l (tng ng 1000ml) 100g 50ml ? g

Ta ly:

= 5g

Vy cn 5g acid citric. Bc 8. Nm cc gia v, b sung ph gia Khi mu tng t m theo yu cu, gia nhit n khi dung dch si, b sung ng v mui vo, nm nm cho va n. y nhm s dng 40g ng v 15g mui. Sau b sung tng git acid citric vo to v chua.

Hnh 16. Nm ng v mui v bn thnh phm tng en.

Hnh 17. B sung acid citric vo to v chua. Sau khi nm nm thy va n, tip tc b sung Xanthangum (cho t t) vo, kt hp vi khuy. Mc ch b sung Xanthangum to dng chy lin kt, p mt.

Hnh 18. B sung Xanthangum K tip b sung t t lng tinh bt bin tnh vo v khuy n khi thy c sn st, chy va .

Hnh 19. B sung tinh bt bin tnh.


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Hnh 20. c ca tng en sau khi b sung mt lng tinh bt bin tnh. Bc 9. Rt chai v ng np

Hnh 21, 22. Tng en thnh phm em rt chai (tri); ng np chai tng en sau khi rt (phi). Bc 10. Dn nhn chai, bo qun.

Hnh 23. Thnh phm tng en

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III. NHN XT SN PHM 3.1. Mu sc - Sn phm c mu nu sm gn ging vi tng thnh phm (hnh 24).

Hnh 24. Tng thnh phm (tri) so vi tng th trng (phi) - Mu ca sn phm c to bi mu tng ht v mu caramel. 3.2. Mi v - C v mn ngt, nhng ngt m hn. - Mi v tng khng ng u v m nh tng ca th trng. - V bi ca khoai lang. - Mi thm ca ti v gng. - V chua nh t acid citric. - Sn phm khi cm quan li v hi ng l do mu caramel. 3.3. st v chy - st v chy ca sn phm tng i tt, kim tra thy chy chm trn dng c ng. - Tng thnh phm mn. IV. KT QU TNH TON Ban u nh mc c hn hp ln 1000ml, nhng trong qu trnh gia nhit c b sung thm mt s ph gia nh xanthangum, acid citric, tinh bt bin tnh (dng rn) nhng cht ny khi thm vo cn phi chuyn sang dng lng nn th tch ca hn hp sau c tng ln. Hn hp s dng gm: Nguyn liu chnh: - Tng ht: 120g - Khoai lang: 70g ( lt v) - Gng: 50g - Ti: 20g - ng: 40g - Mui: 15g Tng khi lng nguyn liu chnh: 315g (cha trong 1000ml).
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Ph liu: - Tinh bt bin tnh (dng rn): 20g - Xanthangum (dng rn): 0,16g - Acid citric (dng rn): 5g/50ml (dng chung) ty theo mi nhm s dng. - Natri benzoat: 0,4g. Tng khi lng cc ph liu s dng: 25,56g. Lng hn hp cn: 1000ml ( b sung thm nc) tng ng vi 1000g (v nh khi lng ring l 1g/cm3) bao gm 315g nguyn liu chnh. Sau c b sung thm 25,56g ph liu cng vi mt lng nc ha tan nn lng hn hp c tng ln (1097g). Sau khi gia nhit, em rt chai v tin hnh cn li lng sn phm cui cng th kt qu thu c l 780g. Nh vy, trong qu trnh gia nhit c mt lng nc bay hi v: Khi lng thnh phm thu c: 780g (tng ng vi 780ml). IV. GI TIN SN PHM Nguyn liu Tng khi Gi tin nguyn lng (g) liu (VN) Gng 200 11000 Ti 150 7000 Mui 600 6000 ng 1000 17000 Tng ht 800 48000 Khoai lang 1000 12000 Tng cng Bao b, nhn, np Chai thy tinh Nhn N p

Khi lng s dng (gam) 50 20 15 40 120 150

Gi tin nguyn liu s dng (VN) 2750 933,3 150 680 7200 1800 13513,3

S lng (tnh cho 1 chai) 1 1 1 Tng gi tin

Gi tin (VN) 666,67 666,67 666,67 2000,01

Vi tng gi tin l 13513,3 VN th s sn xut ra c 780ml tng thnh phm. 780ml 13513,3 VN 240ml ? VN Gi tin ca 240ml tng en: = 4157,94 VN.

Gi tin ca 1 chai tng en th tch 240ml: 2000,01 + 4157,94 = 6157,95 VN.


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