Tng quan chanh dy

GVHD: PGS. TS. ng Th Anh o

Mc lc

Li m u Chng 1:
Tng quan
1.1.1Khi nim:........................................................................................................................... 4
1.1.2Phn loi: [2],[5]................................................................................................................. 4
1.2Cc sn phm t chanh dy hin nay: [11], [22]....................................................................5
Chong 2 : NGUYN LIU..................................................................................................... 11
2.1.1Gii thiu: [12], [17], [18], [19], [23], [24].......................................................................11
2.1.2.M t c im: [14,] [25], [26]....................................................................................... 12
2.1.5. c t: [15]..................................................................................................................... 27
2.2Nguyn liu ph:.................................................................................................................. 27
2.2.1Nc: [8]........................................................................................................................... 27
2.2.2ng trng: [7]................................................................................................................ 30
2.2.3Ph gia:............................................................................................................................. 31
Thi gian ngm: t vi pht n vi chc pht........................................................................43
3.4Thuyt minh quy trnh sn xut nectar chanh dy t puree:................................................48
3.4.3Tit trng UHT:................................................................................................................ 50
Hnh 3.12 Thit b trao i nhit dng bn mng.....................................................................51
3.4.5Bo n:.............................................................................................................................. 51
3.5Thuyt minh quy trnh sn xut bt chanh dy t puree:.....................................................52
3.5.1Lc:................................................................................................................................... 52
3.5.2Phi trn:........................................................................................................................... 53
3.5.3C c:.............................................................................................................................. 53
3.5.4Sy phun............................................................................................................................ 54
3.5.5Hon thin:........................................................................................................................ 55
3.5.6ng gi:.......................................................................................................................... 56
w n.......................................................57
3.6Thuyt minh quy trnh sn xut mt ng chanh dy t puree:...........................................57
3.6.1Phi trn:........................................................................................................................... 57
3.6.2C c:.............................................................................................................................. 58
3.6.3Rt bao b:......................................................................................................................... 58
3.6.4Bo n:.............................................................................................................................. 59
4.1Nectar chanh dy:................................................................................................................. 60
4.1.1Mt s h hng thng gp ca nectar chanh dy:...........................................................60
4.1.2Ch tiu cht Ing............................................................................................................ 60
4.2Bt chanh dy:..................................................................................................................... 62
4.2.1Mt s h hng thng gp ca bt chanh dy:...............................................................62

SVTH: Nguyn Vn Vit

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

4.2.2Chi tiu cht lng:........................................................................................................... 62

4.3Mt ng chanh dy:........................................................................................................... 62
4.3.1Mt s h hng ca mt ng chanh dy:........................................................................62
pH: 3.5-4.5................................................................................................................................ 63

SVTH: Nguyn Vn Vit

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

DANH MC HNH NH

1.1.1Khi nim:........................................................................................................................... 4
1.1.2Phn loi: [2],[5]................................................................................................................. 4
1.2Cc sn phm t chanh dy hin nay: [11], [22]....................................................................5
Chong 2 : NGUYN LIU..................................................................................................... 11
2.1.1Gii thiu: [12], [17], [18], [19], [23], [24].......................................................................11
2.1.2.M t c im: [14,] [25], [26]....................................................................................... 12
2.1.5. c t: [15]..................................................................................................................... 27
2.2Nguyn liu ph:.................................................................................................................. 27
2.2.1Nc: [8]........................................................................................................................... 27
2.2.2ng trng: [7]................................................................................................................ 30
2.2.3Ph gia:............................................................................................................................. 31
Thi gian ngm: t vi pht n vi chc pht........................................................................43
3.4Thuyt minh quy trnh sn xut nectar chanh dy t puree:................................................48
3.4.3Tit trng UHT:................................................................................................................ 50
Hnh 3.12 Thit b trao i nhit dng bn mng.....................................................................51
3.4.5Bo n:.............................................................................................................................. 51
3.5Thuyt minh quy trnh sn xut bt chanh dy t puree:.....................................................52
3.5.1Lc:................................................................................................................................... 52
3.5.2Phi trn:........................................................................................................................... 53
3.5.3C c:.............................................................................................................................. 53
3.5.4Sy phun............................................................................................................................ 54
3.5.5Hon thin:........................................................................................................................ 55
3.5.6ng gi:.......................................................................................................................... 56
w n.......................................................57
3.6Thuyt minh quy trnh sn xut mt ng chanh dy t puree:...........................................57
3.6.1Phi trn:........................................................................................................................... 57
3.6.2C c:.............................................................................................................................. 58
3.6.3Rt bao b:......................................................................................................................... 58
3.6.4Bo n:.............................................................................................................................. 59
4.1Nectar chanh dy:................................................................................................................. 60
4.1.1Mt s h hng thng gp ca nectar chanh dy:...........................................................60
4.1.2Ch tiu cht Ing............................................................................................................ 60
4.2Bt chanh dy:..................................................................................................................... 62
4.2.1Mt s h hng thng gp ca bt chanh dy:...............................................................62
4.2.2Chi tiu cht lng:........................................................................................................... 62
4.3Mt ng chanh dy:........................................................................................................... 62
4.3.1Mt s h hng ca mt ng chanh dy:........................................................................62
SVTH: Nguyn Vn Vit

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

pH: 3.5-4.5................................................................................................................................ 63
Chong 1: TNG QUAN
1.1

S lc v hp qu: [5]

1.1.1 Khi nim:

hp qu l nhng sn phm thc phm cng nghip c ch bin t rau qu v
qua qu trnh ng gi tng thi gian bo qun ng thi cng tng tnh thm m ca sn
phm gip ci thin c i sng ca nhn dn, gim nh vic nu nng hng ngy. Gii
quyt nhu cu thc phm cc vng cng nghip, cc thnh ph, a phng thiu thc phm,
cho cc on du lch, thm him v cung cp cho quc phng. Gp phn iu ha ngun thc
phm trong c nc. Tng ngun hng xut khu, trao i hng ha vi nc ngoi.
Cho n nay, nc ta th nghim nghin cu c hng trm mt hng v a
vo sn xut c hiu qu, t cht lng cao. Trong c cc mt hng c gi tr trn th
trng quc t nh: da, chui, da chut, nm rm ng hp...
Hin nay nh' cc ngnh c kh, in lc, cht do, v.v... pht trin mnh, lm cho
cng nghip hp c c kh, t ng ha nhiu dy chuyn sn xut. Cc ngnh khoa
hc c bn nh: ha hc, vi sinh vt hc, cng ngh sinh hc ang trn pht trin: c
ng dng nhiu trong cng nghip thc phm ni chung v hp ni ring, lm cho gi tr
dinh dng ca thc phm c nng cao v ct gi c lu hn.
1.1.2 Phn loi: [2],[5]
Cc loi hp ch bin t qu:
hp nc qu:
Cn c theo mc t nhin:
- Nc qu t nhin: ch bin t' mt loi qu, khng pha thm ng, tinh du, cht
mu. Nc qu t nhin dng ung trc tip hoc ch bin cc loi
nc ngt, ru mi. e tng hng v nc qu, i khi ngi ta cho ln men ru
mt phn hoc ton b ng c trong nc qu t nhin.
Nc qu hn hp: ch bin bng cch trn ln nhiu loi nc qu
khcnhau,
lng nc qu pha thm khng qu 35% nc qu chnh.
- Nc qu pha ng: tng v ngon, mt s nc qu nh chanh, cam, qut, ngi ta
thng pha thm ng.
Nc qu c c: ch bin bng cch c c nc qu t nhin theo phng php un
nng (bc hi) hay phng php lnh ng (tch nc ). Nc qu c c c li l
tn bao b, vn chuyn v t b vi sinh vt lm hng.
Cn c theo phng php bo qun:
- Nc qu thanh trng: ng vo bao b kn, thanh trng bng cch un nng trc hoc
sau khi ghp kn.
Nc qu bo qun lnh: bo qun nhit 0 -- 2c.
SVTH: Nguyn Vn Vit

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

Nc qu np kh: np C02 c ch s hot ng ca vi sinh vt v

tng tnh
cht gii kht.
- Nc qu sunt ha: bo qun bng S02, dng lm bn ch phm.
Nc qu ru ha: pha ru c ch s hot ng ca vi sinh vt ri ng trong bao
b thanh trng.
Cn c theo trong ca sn phm:
- Nc qu khng c tht qu: l dch bo c tch khi m qu ch yu bng cch p
sau em lng ri lc. Ty theo mc trong cn thit m s dng phng php lc
th (nc qu c) hay lc k (nc qu trong).
- Nc qu c tht qu: l dch bo ln vi cc m c nghin mn v pha ch vi nc
ng. Nc qu khng c tht qu c hnh thc hp dn, t b bin i khi bo qun
hn nc qu c tht qu.
hp mt qu: Ch bin t qu, c c vi ng n hm lng cht kh: 65 - 70%
.
Theo trng thi cu trc sn phm:
- Mt ng: Ch bin t' nc qu p hay puree tri cy, sn phm c trng thi ng v
trong sut. Hm lng cht kh khong 60-65%.
- Mt rim: Ch bin t nguyn qu nu vi ng, sn phm dng nguyn qu, dng
sir c . Hm lng cht kh khong 65-70%.
- Mt do: dng ming hoc nguyn tri, sn phm mm hi t khng cn siro ng
bao quanh ming mt. Hm lng cht kh khong 70-75%.
- Mt kh: Ch bin t nguyn qu hoc ct ming
sn phm dng kh,ng
dng
kt tinh. Hm lng cht kh khong
75-80%.
Theo trng thi nguyn liu:
- Mt nhuyn: Ch bin t' qu nghin mn v tn dng nguyn liu khng t tiu
chun, sn phm c, nhuyn.
- Mt ming: dng ming hay thi.
- Mt nguyn tri: mt ca cc loi tri nh, gi c hnh dngca nguyn
tri.
1.2 Cc sn phm t chanh dy hin nay: [11], [22]
Chanh dy thng c dng n ti lm mn trng ming nh cc loi tri cy
thng thng hoc dch qu c c c lm ph liu thm vo nhm ci thin mi v,
tng gi tr cm quan cho cc loi thc phm khc nh nc st, kem, nc gii kht,
cocktail, bnh cookies, ko, mt, bnh m ti v mt s loi bnh nng ..V...V. T chanh
dy, ngi ta c th lm mt (bao gm c mt do v mt ng) ph ln b mt bnh
nng, lm nc st n km vi cc mn tht c hay b sung vo trong qu trnh lm pat.
cc nc cng nghip v cc nc ang pht trin, chanh dy c s dng ph
bin lm thc ung v trong tng lai gn n c xem l loi nc qu mi c kh
nng cnh tranh vi th trng M.
Trong qu trnh chit xut dch qu s dng, c khong 2/3 khi lng nguyn liu
qu ban u c thi b (bao gm 90% l v v 10% l ht). V vy, trn th gii c
kh nhiu cng trnh nghin cn v vic tn dng ngun ph liu trn. Ngi ta thy rng
SVTH: Nguyn Vn Vit

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

v chanh dy cn l ngun thc n gia sc tt cho cc ng vt nui ly sa. V vy,

Hawaii v chanh dy kh, khng qua ngm vi, chim n 22% trong khu phn n hng
ngy ca gia sc (Otagaki v Matsumoto, 1958).
Ht chanh dy cn c tn dng p du vi cht lng cao tng t du phng,
du hng dng. Du t ht chanh dy c cha 8,9% acid bo no, 84,9% acid bo khng
no nn c nh gi cao trong vic y mnh s tng trng v kh nng tiu ha khi
c s dng mc 5% trong khu phn n ca ngi Nam An v khu phn n king.

SVTH: Nguyn Vn Vit

',

i,'JNSFRUCHrGTTW'"

''^SlVRLCHTENDR***
FL.OZ.(33OIH0 '

Hnh 1.2
chanh

11

Sn phm nc p
dy

b) Sir chanh dy

c) Mt j am chanh dy

mango
passionfruit
Iftttiftr lea

d) Nc xt chanh dy

f) Chanh e)
dy
nguyn
Tr
chanhht
dy

g) Nc hoa

f) Sa ra mt

i) Sa tm

Hnh 1.3 Mt s sn phm khc t' chanh dy

Chong 2 : NGUYN LIU

2.1

Tng quan chanh dy:

2.1.1 Gii thiu: [12], [17], [18], [19], [23], [24]

Ngun gc:
Qu chanh dy ta c ngun gc t min nam nc Brazil qua Paraguay n min bc
Argentina. Nhng tn cng gio ngi Ty Ban Nha vo th k 16 t cho n ci tn
l flor passionis (hoa am m) hay flor de las cinco llagas (hoa c nm vt xc) do
mu ta ca hoa khin h tin l n ging vi nm ni kh hnh ca Cha Gisu.
Ngi ta cha xc nh c ngun gc ca loi qu vng, c l n thuc vng
Amazon ca Brazil, hay cng c th n l cy lai gia Passiflora edulis v Passiflora
ligularis.
Vit Nam, u tin chanh dy xut hin cc tnh min Bc vo u thp nin 90 v
khong by tm nm nay mi vo n BSCL. V Vit Nam c cy lc tin (min Trung
v min Nam gi l cy chm bao - mt loi cy hoang di c tc dng cha bnh mt ng)
v loi cy dy leo tri trn, ln gp i tri pinh-png, v mu xanh khi chn mu vng lt,
rut tri c v chua thanh hi giong chanh nn c tn gi l "chanh dy". Lc tin vo Vit
Nam c hai ging, phn bit bng xut x v mu v:
Ging lc tin v vng c ngun gc t Sirilanca, Urganda v Hawaii (ngun tra
cn) c mt Vit Nam vi tn gi l chanh dy.
Ging lc tin v ta c ngun gc t Australia v i Loan . Ti c Trng ging
Lc tin v c nhp t i Loan c tn khoa hc l Passiflora edulis, dn a
phng gi l cy mc mc, ngi i Loan gi l Bch hng qu.
Ngy nay, qu chanh dy c trng khp ni trn th gii, v c mt phn b kh
ln Chu , c, New Zeland, n , Nam Phi, Israsel, Hawaii, Canada v Puerto Rico...
Phn loi: C 3 loi chanh dy ph bin: chanh dy ta (Passiflora edulis), chanh
dy vng {Passiflora eduls flavicarpa), chanh dy lam (Passiflora coerulea). Nhng
Vit Nam thng thy hai loi ph bin nht l Passiflora eduis (qu ta) V
Passiflora edulisavicarpa (qu vng).
Dang qu ta:
- Black Knight: Qu c mu ta m, hng thm tuyt vi, c kch thc v hnh
dng ca mt qu trng to; l loi cy dy leo khe mnh, chen chc v rt sai qu,
c tn l mn p.
- Kahuna: Qu ta va, rt ln, c v hi chua thm, dng ung rt ngon; cy c
kh
nng t sinh sn, khe mnh, tn l to.
- Edgehill: C ngun gc Vista, Calif. Qu tng t nh loi Black Knight, nhng
mc to khe v c tri ln hn. 0 min Nam California, n l mt trong nhng loi
cy trng ngoi tri c a chung nht.

- Frederick: L loi qu c dng gn ging hnh oval, to, ta hi xanh v mt cht sc

, c v chua nh, ngon khi n ngay, ung li tuyt hn; cy t ra qu, cc k khe
mnh, rt hu ch, v chc hn Passiflora edulis flavicarpa.
- Paul Ecke: C ngun gc Encinitas, Calif. Tri c kch thc trung bnh, rt ngon,
thch hp ung hay n ngay; cy chc, rt sai qu.
- Purpe Giant: Qu rt ln, ta m khi chn.
Red Rover: Qu hi trn, c kch thc va hoc to, v c mu sng hp dn, c
v chua thm, ngon khi n lin hoc ung; cy rt khe, chc v c kh nng t sinh
sn.
Dcmi qu vng:
- Brazilian Golden: Qu c mu vng, to, c v hi chua; cy rt khe, i hi s giao
phn; hoa thm, mu trng hi m gia, ra hoa vo gia ma h, v ma bt u
vo cui thng tm hoc u thng chn.
- Golden Giant: Cy c qu mu vng, to, c ngun gc c.
Ngoi cc dng qu trn cn c rt nhiu loi l qu lai gia ging qu ny vi ging
qu khc, hoc lai gia dng ny vi dng khc; qu lai c c im gn ging vi qu
thng song li c mt s u im vt tri hn nh mu sc p hn, hng thm hn,
acid t hn... Ty theo tng a phng v ngun gc m qu lai c nhng tn gi khc
nhau.
2.1.2. M t c im: [14,] [25], [26]
Phn loai khoa hoc
Gii : Plantae B :
Malpighiales
H : Passifloraceae
Chi : Passiflora Loi : p.
incarnata Tn khoa hc
'.Passifloraceae
Tn gi thng thn .-Passion fruit, chanh dy, mc mc, lc tin
c im thc vt hc:
L: c chanh dy ta ln chanh dy vng u c l dng ba thy, mu xanh, di
khong 10-18 cm c cc rng ca bao vin ngoi, pha trn mt l bng lng, di
th c mu xanh xm v m hn. Cung c mu hi cng thm hi vng, nhng
c phn nghing v mu vng hn.

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

Hnh 2.1: L ca cy chanh dy

Hoa\ Hoa n, c mi thm, hoa ca chanh dy ta c chiu rng khong 4.5 cm nh
hn hoa ca chanh dy vng, rng khong 6 cm. Hoa c mu trng ng v gia th
mu xanh tm.

Hnh 2.2: Hoa ca chanh dy

Ht: Ht chanh dy c dng bt (mt u nhn v mt u trn), kch thc kh nh, c
mu ti (thng l en). Be mt ht hi r nhng c bng nht nh. Ty thuc tng
loi m ht chanh dy c th hoc khng th n c.

Hnh 2.3: Ht chanh dy

SVTH: Nguyn Vn Vit

13

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

!\
tr
A

Hnh ct dc ca hoa

Hnh ct ngang

Hnh ct dc ca

ca ht

Ht c lp mng

Hnh ct ngang ca

cellulose

hoa

bu nhy

Ht khng c
lp mng
cellulose

Phi
ht

Hnh ct ngang
ca bu nhy

14

Hnh 2.4: cu to ca hoa, qu v ht chanh dy

Qu: qu ca chanh dy ta thng l ti gn nh en, tri c dng hnh trn hay c
bu
dc dy
nh qu trng, di khong 5 cm, nng
khong
30-45g.ng
Qu ca
dy
Tnghnh
quan
chanh
GVHD:
PGS.TS.
Th chanh
Anh o
vng c mu vng sm, hnh dng gn ging vi chanh dy ta, hi di hn mt cht
khong 6 cm, nng khong 75g.

Hnh 2.5: Chanh dy mu ta

Hnh 2.6: Chanh dy vng

SVTH: Nguyn Vn Vit

15

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

c im sinh thi hc: [15],[20], [21], [27] ,[28]

iu kin mi trns:

Kh hu: Loi cy ny rt thch nh nng mt tri tr

nhng ni c nhit cao
hn 38c, cy cn c che mt. Cy chu ng cn 0c, v th cn bo v
cy khi sng gi.
+ Loi qu ta c tnh cht cn nhit i v khng thch kh hu sng gi. Tuy nhin, c
nhng cy c th a vo ni c nhit ln n -7c m khng b nguy hi g. Vo ma
ng lnh gi, cy c th b rng l. R vn mc tt thm ch nu ngn b cht. Cy pht
trin khng tt vo ma h nng bc. Ni chung, chanh dy ta thch ng vi cc vng c
kh hu mt m, nhit bnh qun 18-20oC, cao trung bnh t' 800-1.000m, c kh
nng ra hoa v u qu quanh nm, cho nng sut rt cao.
+ Loi qu vng c tnh cht nhit i hoc cn nhit i, v khng chu c sng gi.
y l dng chu nng, thch hp vi vng c cao thp (0-800 m) nh BSCL Nam B.
C hai dng qu ny cn c bo v khi gi. Ni chung, lng ma hng nm nn t
c t nht l 90 cm.
- t ai: Cy mc c trn nhiu loi t tr t st trn t hay nhiu ct, mn
trn 1% v pH 5,5-6 l thch hp nht. H thng thot nc hon ton l cn thit
gim thiu s tc ng ca qu trnh thi ra. t cng
cn c cung cp
nhiu cht hu c v mt lng mui thp.
-

Trng trot:
V tr: Trng nhng ni c nhiu nh nng tr' nhng vng qu nng. Trng cy k
hng ro mt xch hoc gin vng chc (cao t nht l 2,13 m) cho cy c th mc
dy c hn.
K thut lm gin: K thut lm gin c nh hng ln n vic ra hoa v u tri ca
cy chanh dy. Thc t nhiu ni do cha c kinh nghim lm gin hoc ch kt hp
lm gin che bng mt nn chanh dy ra t hoa hoc khng ra hoa do cc cnh qu an
chen nhau cnh tranh v nh sng. V cy chanh dy ch ra hoa cc mt u cnh th
cp nm ngoi mt tn. Mun c nhiu cnh th cp cn lm gin theo kiu ch T
cc cnh qu ny r xung hai bn gin.
Vic ti tiu: Ti nc u n s gip cho cy ra hoa v sinh tri lin tc. Nhu cu
nc cao khi qu sp chn. Neu t kh, qu teo li v rng sm.
Vic bn phn v chm sc: Ngoi ch chm sc thng xuyn nh lm c, ti
nc , phng tr su bnh cn ch bn thm phn. Sau mi t thu hi v ct ta cn
bn thm N, K, Ca, Mg nhm to iu kin cho cy nhanh chng hi phc v b p
dinh dng m bo cho mt t ra cnh v hoa mi.
Vic ta xn: Sau khi cy c 2 nm tui th nn ta bt cnh mi nm mt
ln
kch thch mc cnh mi, gip thu hoch d dng hn v gip cy sinh sn,
ra hoa
nhiu hn. Sau khi thu hoch cn ta cnh ngay lp tc. nhng ni c ma ng lnh
lo th ta cnh vo u ma xun, b tt c nhng cnh yu v ct bt
khong 1/3 cnh khe. Nhng ni c kh hu qu nng th c th tn l mc dy
thnh mi vm nhm ngn cho tri khng b chy nng.
- chanh dy u qu nhiu: Chanh dy ra hoa lin tc trong khong 5-6 thng (t'
thng 4-5 n thng 10-11, tu tng vng). Neu c iu kin nn nui ong mt hoc

SVTH: Nguyn Vn Vit

16

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o
th phn b sung nh th phn b sung cho bu b.
- Cch bo v sng gi: Lc tit gi ng, nhng lp l bn ngoi s che ch cho
nhng cnh cy bn trong. Tt nht nn trng cy da vo tng hay hin nh.
Vic nhn ging;. C hai cch nhn ging cy chanh dy:
- Nhn ging bng ht: ht phi ti. m ht trong bng rm, m vi thi gian t
10-20 ngy. Khi cy con ra l em cy vo bao nha do hay gi. Khi cy cao 25 40 cm th em ra trng (khong 4 thng tui).
- Nhn ging v tnh: c chia lm 2 dng
a) Nhn giong v tnh t nhin
y l phng php nhn ging da vo kh nng phn chia ca cc c quan dinh
dng ca c th cy chanh dy cng vi vic hnh thnh cc c quan mi, to thnh c th
mi c kh nng sng c lp v mang cc c tnh tnh trng ca cy m.
Ngi ta tch cc chi nch, chi ngm, chi thn ca chanh dy.Nhng chi ny c
thn, l v cc r bt nh mc thn ngm hoc qun xung quanh
thn dng ai
nguyn thy. Cc chi ny khi tch ra c th em trng ngay, nhng tt hn nn chm sc
trong vn m n khi tiu chun mi em trng.
Mc d nhng cy ging loi ny thng nhanh ra qu nhng kh nng ng u km
v thng mang cc mm mong su bnh. Do , cn phi ch nhng iu sau:
+ Ch chn nhng chi khe; mp, khng b su bnh hi.
+ Ch s dng nhng chi vi tr c nh sng.
+ Nn lp vn m chm sc cy ging to ng u cao.
+ Trc khi trng, ta bt l gi, r gi. Sau cn x l thuc chng nm, vi khun
v su bnh hi.
Nhc im ca phng php ny l h s nhn ging khng cao, nn khng p ng
kp thi cho pht trin trng chanh dy trn din rng v thi v. b) Nhn ging v tnh
nhn to
Nhn ging v tnh cy chanh dy bao gm cc phng thc sau: gim cnh, ghp cnh
v nui cy in vitro. Trong khun kh bi vit ny cha cp n cy chanh dy cy m,
v thc t hin nay ang nghin cu.
Gim cnh
Phng php ny da trn kh nng hnh thnh r ph ca cc on cnh ct ri khi
thn m. Hin nay, vic nhn ging bng bin php gim cnh c ph bin v s dng
rng ri i vi hu ht cy cng nghip v cy lm nghip.
a im m cy phi thong mt, kn gi nhng trao i khng kh tt. Cnh gim tt
nht l cnh "bnh t ", cp cnh cao, cnh khng mang hoa, qu v va n nh sinh
trng cha lu, khng b su bnh.
Ta nn ct cnh ging vo lc tri khng c nng (sng sm hoc chiu ti).
T khi cm cnh n lc cy ra r phi thng xuyn duy tr m khng kh trn mt l
mc 90 - 95%; m nn gim cnh (gi th) khng c cao hn hoc thp hn 70 80%; nhit thch hp t 21 - 26 c.
u im ca phng php ny l to ra cy chanh dy nhanh cho qu v rt ngn chu k
kinh doanh khai thc; gip nng cao h s nhn ging v tnh v "tr ha " cy ging.
Nhc im ca phng php ny l cy chanh dy khng chng chu tt vi su bnh,
nht l tuyn trng. Mt s cy pht trin tt nhng khng ra tri.

Ghp cnh
SVTH: Nguyn Vn Vit

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o
Cy chanh dy ghp c nhng un im sau:
+ Kh nng duy tr ging tt: Nhng cy chanh dy trng bng ht thng khng gi
c ht c tnh ca cy m, v khi n hoa, th phn hay b lai tp, cc qu b lai tp
nh vy khi em trng s mc thnh cy mi vi nhmg c tnh khc xa dn cy m.
Ngc li, cy chanh dy ghp l kt qu ca nhn ging v tnh, cng nh gim cnh,
gi c hu ht c tnh ca cy m, duy tr cc c tnh di truyn, tip tc gi c
phm cht v tnh trng u t ca cy m.
+ Cy chanh dy ghp mau ra qu vi sn lng cao: So vi chanh dy trng bng ht
hoc gim cnh th cy chanh dy ghp ra qu nhanh hn, v cy ghp nhanh chng hon
thnh din tch tn l cn thit ra qu. Hn na, ti ni ghp c tch ly kh nhiu
cacbon t l C/N cao, to iu kin thc ay s ra hoa qu nhanh hn.
+ H s nhn ging cao: T mt cy m ging tt c th ly c nhiu cnh ghp to
ra nhiu cy ghp, so vi gim cnh, cnh ghp cng c nhiu un im.
+ Mt s u im khc:
Tng cng kh nng thch ng vi mi trng ca cy chanh dy ghp, v gc ghp c
b r khe, c sc chu hn v c bit l chu c cc loi bnh do nm gy ra nh
Phytophthora v tuyn nang (s dng gc ghp l ging chanh dy Passiora eduhs var
avicarpa m cc ging khc khng th khng li c).
Nng cao phm cht qu: Tc ng ca gc ghp chanh dy Passiflora eduhs var,
flavicarpa lm cho mu sc p hn, kch c tri to hn, lm tng gi tr thng phm. Cc
yu t nh hng n cht lng ghp:
- Cht lng ca gc ghp v phn ghp: Cnh ghp v gc ghp c sc sng cao th t
l ghp sng cng cao. Gc ghp cn c sc sng cao, b r pht trin mnh cung
cp cht dinh dng y cho cy sau ghp. Phn ghp pha trn cn chn loi
khe mnh, ang c sc sinh trng cao (bnh t, khng su bnh).
- Thi v ghp: Ghp vo ma xun t l sng thng cao hn cc ma khc. Nhit
thch hp vt ghp mau lnh dao ng t 20-30 c. Tuy nhin, cn c thong
nht nh cung cp oxy cho vt thng mau lnh. Khi ghp, i hi thao tc
nhanh, dt khot, chun xc mt ct c nhn vi kch c ca phn ghp khp
vi vt ct gc ghp. Sau khi ct xong phi ghp ngay (cng nhanh cng tt) mt
ct khng b oxy ha hoc gi thi kh. Buc dy l rt cn thit tng tip gip
v trnh nhim khun, ng thi chng nc ma hoc nc ti thm vo vt ghp.
Yu cu v gc ghp:
- Sinh trng pht trin tt.

SVTH: Nguyn Vn Vit

18

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

C b r pht trin tt, khe.

C sc chng chu su bnh, tuyn trng.
C ngun phong ph, d nhn ging pht trin.
S thu phan:

Cc ging tri tm lun t th phn, nhung cc ging tri vng thng phi th phn
cho (d trn cc hoa cng cy) nn phi nh ong hoc th phn nhn to b sung (phng
php "p n hoa") c nhiu tri. V vy, ma hoa n cn hn ch s dng cc loi thuc
tr su lm hi cc cn trng th phn. Cng c th dn d cn trng th phn bng cc cht
chua ngt (chui, da... chn) nh i vi cy xoi, gip tng cng kh nng th phn cho
chanh leo tri vng.
Dich bnh v loi CV hai:
Cy thng b mt lot loi gy hi v dch bnh tn cng nhng vng nhit i. Dng
qu ta ca nhng vng ny d b giun trn tn cng trong khi dng qu vng li c sc
khng c tt hn. c sn cng gy nguy hi, chng thng n l v v cy, lm cho cy con
b cht hoc nhim bnh.

Thi vu v thu hoach:

n , cy ra qu sut nm nhng
t nng sut cao vo khong t thng 8 n thng 12, v t thng 3 n thng 5.
Cn Hawaii, tri chn t thng 6 n thng 1, v ma bi thu vo thng 7, 8, 10,
v 11.
Qu s nhanh chng chuyn t xanh
sang ta m (hoc vng) khi chn v ri rt xung t ch trong vi ngy. Hoc l
hi khi tri i mu hoc l lm trn t. Tuy chng khng hp dn kin v rui
nhng nn thu gom mi ngy trnh b sinh vt di t lm h hng. e ch
bin nc qu, qu phi c mu ta m. Nhng tri rng c lng cht rn,
ng, v chua v vitamin c thp hn. Sn lng dao ng t 9 n 14 tn mt
mu.
Trung bnh, 1 qu c nng 16 kg
cho ra: 6 kg tht qu cha 3,785 lt (4,5 kg) nc qu, v 1,18 kg ht. Mt s
ging khc cn cho lng nc qu cao hn nhiu.

Cch chon la v tch tr: Chn qu to, nng, chc. Khi chn, da qu teo li, c ch

trng nhng khng c b mm nhiu, qu c mu ta m. sc da trng c v xu,

19
SVTH: Nguyn Vn Vit

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

nhung khng c ngha l qu b h. Tuy t khng nh hng n cht lng qu

nhng trc khi d tr , cn ra v lau kh nh nhng. Gi qu vng cha chn hn
20c vi m tng i t 85 - 90%. 30c, qu s qu chn. Qu chn gi trong 1
tun 2,22 - 7,22c. ng qu trong ti polyethylene kn, khng c l 23,1 c s
gi qu c 2 tun. Ph bn ngoi mt lp parafin v gi 5 - 7c v m tng
i t 85 - 90% s ngn hin tng qu b nhn li v duy tr c cht lng qu
trong 30 ngy.
2.1.3. Thnh phn ha hc: [11], [14]
i vi v qu: Nm 1949, Martin v Reuter tch c cht pectic t v chanh dy
ta. en nm 1953, Sherman et al phn tch v xc nh c rng tnh cht pectin
trong chanh dy vng c hm lng methoxyl t 8,9

9,2% nn kh ph hp vi

qu trnh sn xut jelly. Brazil, pectin c trch ly t qu chanh dy ta c cht lng

tt hn t qu chanh dy vng.
Trong v chanh dy vng v ta u c hm lng carbohydrate cao, t cht c th
trch ly bang ether v lng protein th va phi.
Bng 1.1 Thnh phn cu to ca v qu chanh dy kh [9]
Thnh phn
Hm lng(g/100g)
m
9,930,12
Tro
7,520,02
Protein
4,050,61
Lipid
>0.1
Cht x ha tan
19,20,02
Cht x khng ha tan
38,050,02
Carbohydrate
21,280,44
Khi phn tch su v thnh phn v ti ca 2 loi chanh dy, ngi ta cn tm thy s c
mt ca tinh bt (0,75-1,36%), ng (saccharose, glucose, fructose) 1,64%, cht bo
(0,05-0,16%), phosphorus (0,03-0,06%), silica (0,01-0,04%), kali (0,60-0,78%), acid hu
c (acid citric, acid malic (0,15%). Ngoi ra, lp v ngoi ca chanh dy ta cn cha
mt t tanin v khong l,4mg/100g sc t anthocyanin, pelargonidin 3-diglucoside.
Bng 1.2: Thnh phn cc loi protein c trong v qu chanh dy [9]

SVTH: Nguyn Vn Vit

20

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

Loi protein

Thnh phn
tng protein

Albumin

49,83

Globulin

15,71

Prolamine

2,96

Glutelin

7,9

%trn

i vi dch qu: [29]

Carbohydrat: Lng carbohydrat tng s khong 15 - 20%, mc khc nhau t gia
2 loi qu ta v vng.
ng: ng l thnh phn cung cp nng lng chnh trong qu chanh dy, ch
yu gm 3 loi ng: glucose, fructose, v sucrose. Glucose v fructose chim thnh
phn ch yu. Hm lng ng nh hng n v ngt ca chanh dy
-

Tinh bt: dch qu c hm lng tinh bt cao. Nuc chanh dy p c hm lng tinh
bt t 0,5 n 3%. Nhit h ha ca tinh bt thp, nh hng n qu trnh x l
nhit trong qu trnh sn xut ch bin chanh dy. Do dch qu bm ln b mt trao
nhit, gy nng cc b, nh hng n hiu qu truyn nhit v lm gim cht lng
nuc chanh dy.
Bng 1.3: Hm lng ng ca 2 loi qu (%) trong tng ng

SVTH: Nguyn Vn Vit

21

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

Loi chanh dy

fructose

glucose

saccharose

Qu ta

33,5

37,1

29,4

Qu vng

29,4

38,1

32,4

Ngoi ra cn c mt lng nh 7 loi ng chc

.
- Acid: Hm lng acid hu c cao cng l mt tnh cht c trng bn cnh mi v ca
chanh dy. Chnh lng acid hu c ny lm cho dch chanh dy c gi tr pH thp v v
chua rt gt.

Bng 1.4: Khong pH v hm lng acid tng ca hai loi chanh dy [9]
Yu t
Chanh dy ta
Chanh dy vng
2,6 - 3,2

2,8-3,3
I-o UJ

Khong pH ca dch qu

Acid ton phn ca dch qu (%) 2,4 - 4,8

(quy v acid citric)

Bng 1.5: Thnh phn acid hu c c trong hai loi qu (%) [29]
Thnh phn

Qu ta

Qu vng

Acid citric

13,1

55

Acid malic

3,86

10,55

Acid lactic

7,49

0,58

Acid malonic

4,95

0,13

Acid succinic

2,42

Rt t

Acid ascorbic

0,05

0,06

- Theo bng 1.5, trong chanh dy vng acid citric chim un th hn, k n l acid
malic, cn s c mt ca cc acid khc ch l rt t, xem nh khng ng k. Vi chanh
dy ta, hm lng cc loi acid khc nhau tng i r rng hn, trong nhiu nht
vn l acid citric, k n l acid lactic, malonic, malic v succinic.
- Thng thng ngi ta dng t l ng : acid o ngt ca chanh dy. V t
nhn ra rng c s khc bit ng k gia chanh dy vng v chanh dy ta l
chanh dy ta c v ngt hn chanh dy vng.
SVTH: Nguyn VnBng
Vit 1.6: T l ng : acid hai loi chanh dy [29]

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

Loi chanh dy

T l
ng

Acid

ta

Vng

Cc axit amin: Nm 1963, Pruthi tm ra c

mt s loi acid amin t do trong dch qu chanh dy nh leucine, valine,
tyrosine, proline, threonine, glycine, acid aspartic, arginine v lysine.
Sc t: Vo nm 1963, mu ca chanh dy
c xc nh l khng lin quan n anthocyanine, y l mt trong nhng sc t
thc vt glycoside nhum mu mnh, tan trong nha cy tng ng vi cc mu
nh mu ta, mu ti, mu hoa c v to mu xanh trong thc vt ln hn.
Cc nghin cu phng th nghim ch tm thy mt lng ln lavon chnh l
mt s keton gm cc hp cht lavonoic, C 15 H10 O2 , hp cht kt tinh khng mu
xut hin nh dng bi trn b mt ca nhiu loi cy.
en nm 1972, cng vic nghin cu tin trin hn v ngi ta xc nh rng sc t
chnh carotenoid trong thnh phn ca chanh dy ta l :
acarotene
3_carotene
ycarotene
phytoluene
p_apo_12_carotenal
p_apo_8carotenal
cryptoxanthin
auroxanthin
mutatoxanthin
- Alkaloid v cc hp cht Cyanogenic: c 7 loi alkaloid trong chanh dy, 4 trong s
c xc nh v t tn l harman( c ngha l iu ho), harmin, harmol v
harmalin. Cc th nghim dc l cho thy chanh dy c tc dng an thn nh. Hm
lng alkaloid trong chanh dy 0.012-0.7%.
Trong tht qu chanh dy ngi ta cn tm thy mt cyanogenic glycoside c kh nng
gy c. Loi glycoside ny tn ti trong tt c cc giai on pht trien ca qu chanh dy,
c hm lng cao nht khi qu cn rt non, cha chn v thp nht khi qu chn. Hm lng
23
cyanogenic
glycogide
trong giai on sau cng rt thp nn xem nh c tnh khng ng
SVTH: Nguyn
Vn Vit

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

k.
-

Cht d bay hi:

Nm 1972, hn 165 loi hp cht d bay hi trong nc qu t tri chanh dy vng

c xc nh. a s l cc ester, acid bo c so C2-C8. Nhng hp cht d bay hi
khc c trong thnh phn ca tri chanh dy c tc dng lm gim hot tnh ca
carotenoid, hp cht cha lu hunh v rt t cc ester bo.
Casmir v Whitfield vo nm 1978 gii thiu khi nim v s nh hng ca mi ca
trn 300 hp cht d bay hi. Hai ng nhn thy c 22 hp cht to nn mi ca chanh
dy. Nh vo s tr gip ca cc phng php ha hc v l thuyt v ng hi quy,
t 15 cht d bay hi hai ng m phng c mi t nhin ca chanh dy.
Bng 1.7: Hm lng ca cc cht gy mi trong qu chanh dy [29]
Hp cht

Hm lng c

T l (%)

trong qu (ppm)
6-(but-2'-enylidene)

1,1

30

1,5,5-trimethylcyclohex-1 -ene

(Z)-hex-3-enyl butanoate

0,8

10

Hexyl butanoate

4,1

Ethyl (Z)-oct-4-enoate

0,4

Beta-ionone

0,05

Edulan I

0,8

Ethyl (Z)-octa-4,7~dienoate

0,06

Linalool

0,05

Ethyl hexanoate

7,6

Heptan-2-ol

5,3

(Z)-hex-3-enol

0,3

S compounds

0,1

Hexanol/ nonan-2-one

4,0

Rose oxide

0,2

8,3

SVTH: Nguyn
Vnbutanoate
Vit
Methyl

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

Enzyme: trong thnh phn ca dch qu chanh dy vng c cha catalase, c th b v

hot hon ton 79c trong vng 75 giy. Cn trong dch qu chanh dy ta c cha
enzyme metylesterase, b v hot 80c trong 60 giy. Ngoi ra trong chanh dy cn
c enzyme protease v SH- protease. S dng casein lm c cht, pH ti u cho
chanh protease l 2,3 v cho SH-protease l 5,7.
Cc vitamin v nguyn t khong:

Vitamin C: Chanh dy rt giu vitamin c. Vitamin c tan tt trong nc v ng vai tr l

mt cht oxy ho. Vitamin gip bo v phn m mm ca c th, ng thi bo v
plasmalipids v LDL Cholesterol khi cc gc t do. Ngoi ra vitamin c cn ng vai tr
quan trng trong s duy tr h min dch ca c th v thm ch lm gim nh triu chng
cm lnh ngi. Mt ly nc chanh dy p cung cp khong 50% lng vitamin c cn thit
trong ngy cho mt ngi trng thnh
Vitamin A: Chanh dy cng cha rt nhiu vitamin A. Carotenoids c tm thy trong
chanh dy c hot vitamin A khc nhau. Viatamin A l loi vitamin tan trong du, cn
thit cho th lc, da, s pht trin v ti sinh m t bo.
Khong: Chanh dy cung cp cc loi cht khong nh: K, mt cht in ly quan trng
trong vic h tr s co bp tim, nh cn bng axit baz v huyt p. Chanh dy c th
thay th cc loi thc n nh chui, cam. Chanh dy c cha 10-13% nhu cu hng ngy v
Mg, mt nguyn t khong gip on nh huyt p
i vi ht: [14]
Thnh phn ca ht chanh dy sau khi c sy kh nh sau:
Bng 1.8: Thnh phn ca ht chanh dy kh [14]

SVTH: Nguyn Vn Vit

25

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

Thnh phn

T l %

5,4

Cht bo

23,8

Cht x

53,7

Protein

11,1

Tro tng

1,84

Tro ha tan trong HC1

0,35

Ca

80 mg/100g

St

18 mg/100g

Phosphorus

640 mg/100g

Bng 1.9: Thnh phn acid bo trong du t ht

chanh dy [9]
Acid bo

Thnh phn %

Arachidonic

0,4

Linolenic

5,6

Linoleic

62,3

Oleic

19,9

Palmitic

7,1

Stearic

1,8

2.1.4 Gi tr dinh dng: [24]

Chanh dy l ngun cung cp vitamin A, B v c cng nh kali v st. c bit chanh
dy cn l ngun cung cp cht x di do khi dng c ht.
Chanh dy cn c kh nng gy m, lm du c th, gip ng ngon nn thng c
dng trc khi i ng.
khu vc rng ma nhit i, chanh dy tr thnh mt loi lng thc ch yu ca
ngi v ng vt trong vi nin k qua. T lu, nhng b tc ngi bn x bit s dng
l ca loi Passiflora lm thuc an thn, gim au. Cn cc b tc ngi Braxin li s
SVTH: Nguyn Vn Vit
dng qu chanh dy lm thuc b tim v cho n ngy nay, chanh dy vn c s dng

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

nh mt loi dc phm khu vc Nam M.

Tr c lm t l chanh dy hoc nc p t qu c kh nng kim ch bt tnh
hiu ng thi qu tr em.
Nc ung t hoa chanh dy (maracuja grand) cn c bit c ngi Brazin a
chung v c th cha bnh hen suyn, ho ko di, bnh vim ph qun hoc cc triu
chng ho kh ct khc.
Theo y hc truyn thong ca ngi Peru, ngy nay nc p chanh dy thng c s
dng cho bnh nhn b nhim trng ng tit niu v gip li tiu.
Bang 1.10: Gi tr dinh dng trong 100g phn n c ca chanh dy ta [31]
Thnh phn

Gi tr

Thnh phn

Gi tr

Nng lng

97 kcal

Calci

13 mg

Nc

75,1 g

Photpho

64 mg

Protein

2,2 g

St

1,6 mg

Cht bo

0,7 g

Magi

29 mg

Carbohydrates

23,38 g

Natri

28 mg

Cht x

10,4 g

Kali

348 mg

Tro

0,8 g

Km

0,1 mg

Vitamin c
Vitamin A

30 mg

ng

0,086 mg

700 I.U

Acid bo no

0,059 g

Vitamin B2

0,13 mg

Acid bo 1 ni i

0,086 g

Vitamin B6

0,1 mg

A. bo nhiu ni

0,411 g

Vitamin E

1,12 mg_ ATE

Niacin

1,5 mg

2.1.5. c t: [15]
Cht glycoside cyanogen c tm thy trong qu ta tt c cc giai on pht trin
ca qu, nhng nhiu nht l khi qu cn non, cha chn; v thp nht khi qu rng xung
t, teo li, lc ny mc gy c l khng ng k.
2.2 Nguyn liu ph:
2.2.1 Nc: [8]
Phn loi: Tiu chun TCVN 5502: 2003 quy nh 3 loi nc nh sau:
Loai : Khng c cht nhim bn ha tan hoc keo ion v hu c, p ng nhng
27
SVTH:
yu cuNguyn
phn tch
Vn
nghim
Vit ngt nht bao gm c nhng yu cu v sc k ; phi c sn

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

xut bng cch x l trc tip t nc loi 2, v d thm thu ngc hoc kh ion ha sau
lc qua mt mng lc c kch thc l 0,2 |jm loi b cc cht dng ht hoc chng
ct li mt my lm bng silic exit nng chy.
Loai 2: C rt t cht nhim bn v c, hu c hoc keo v thch hp cho cc mc
tiu phn tch nhy, bao gm c quang ph hp thu nguyn t (AAS) v xc nh cc thnh
phn lng vt; phi c sn xut bng cch chng ct nhiu ln hoc bng cch kh ion
ha hoc thm thu ngc sau chung ct.
Loai 3: ph hp vi hu ht cc phng th nghim lm vic theo phng php t
v iu ch cc dung dch thuc th; phi c sn xut bng cch chng ct mt ln, kh
ion ha hoc thm thu ngc. Neu khng c quy nh no khc, loi ny c dng cho
phn tch thng thng.
Yu cu cht lng:
Bng 2.1: Ch tiu cht lng ca nc (TCVN 5502: 2003)

SVTH: Nguyn Vn Vit

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

n v

Mc

Mu sc

mg/L Pt

< 15

Mi, v

khng

NTU

<5

pH

6-8,5

cng, tnh theo CaC03

mg/L

<300

Hm lng oxy ha tan, tnh theo oxy

mg/L

<6

Tng cht rn ha tan

mg/L

< 1000

Hm lng amoniac, tnh theo nit

mg/L

<3

Hm lng asen

mg/L

<0,01

10

Hm lng antimon

mg/L

< 0,005

11

Hm lng clorua

mg/L

<250

12

Hm lng ch

mg/L

<0,01

13

Hm lng crom

mg/L

<0,05

14

Hm lng ng

mg/L

<1

15

Hm lng lorua

mg/L

16

Hm lng km

mg/L

<3

17

Hm lng hydro sunia

mg/L

<0,05

18

Hm lng mangan

mg/L

<0,5

19

Hm lng nhm

mg/L

<0,5

20

Hm lng nitrat, tnh theo nit

mg/L

< 10

21

Hm lng nitrit, tnh theo nit

mg/L

<1

22

Hm lng st tng s (Fe2++ Fe3+)

mg/L

<0,5

23

Hm lng thy ngn

mg/L

< 1,001

24

Hm lng xyanua

mg/L

<0,07

25

Cht hot ng b mt (theo LAS)

mg/L

<0,5

SVTH: Nguyn Vn Vit

<1 o

STT Tn ch tiu

29

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

26

Benzen

mg/L

<0,01

27

Phenol v dn xut ca phenol

mg/L

<0,01

28

Du m v cc hp cht du m

mg/L

<0,1

29

Hm lng thuc tr su ln hu c

mg/L

<0,01

30

Hm lng thuc tr su clo hu c

mg/L

<0,1

31

Coliform tng s

MPN/100 mL

<2,2

32

E.coli v coliform chu nhit

MPN/100 mL

33

Tng hot

pCi/L

<3

34

Tng hot

pCi/L

<30

NT (Nephelometric Turbidity Unit): n v o c

MPN/100 mL (Most Probable Number/100 L): Mt khun lc trong 100 mL
pCi/L (picocuries/L): n v o phng x Picocuri trn lit.
2.2.2 ng trng: [7]
ng trng c phn thnh hai hng: hng A v hng B
Bng 2.2: Cc ch tiu cm quan ca ng trng (theo TCVN 6959: 2001)
Ch tiu
Yu cu
Hng A

Hng B

Hnh dng

Tinh th mu trng, kch thc tng i ng u, ti, kh, khng

vn cc

Mi v

Tinh th ng hoc dung dch ng trong nc c v ngt, khng

c mi v l

Mu sc

Tinh th mu trng, khi pha vo Tinh th mu trng ng n trng,

nc ct cho dung dch trong
khi pha vo nc ct cho dung
dch tng i trong

Bng 2.3: Cc ch tiu l ha ca ng trng (theo TCVN 6959: 2001)

Tn ch tiu
n v o
Mc
Hng A

Hng B

1. Pol, khng nh hn

99,7

99,5

2. Hm lng ng kh

% khi lng (m/m)

<0,1

<0,15

3. Tro dn in.

% khi lng (m/m)

<0,07

<0,1

% khi lng (m/m)

<0,06

<0,07

n v ICUMSA

< 160

<200

4. S gim khi lng khi sy

trong 3h
SVTH:
Nguyn Vn Vit
5. mu.

105c

Bng 2.4: D lng S2 cho php c trong ng (TCVN 6959: 2001)

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

S02

Mc ti a

Hng A

20 mg/kg

Hng B

70 mg/kg

Bng 2.5: Cc cht nhim bn (TCVN 6959: 2001)

Tp cht khng tan trong nc Hng A, khng ln hn
Hng B, khng ln hn

60 mg/kg
90 mg/kg

Asen (As), khng ln hn

1 mg/kg

ng (Cu), khng ln hn

2 mg/kg

Ch (Pb), khng ln hn

0,5 mg/kg

2.2.3 Ph gia:
> Acid citric:

SVTH: Nguyn Vn Vit

31

Tng quan chanh dy

GVHD: PGS. TS. ng Th Anh o

Qu trnh b sung acid citric nhm lm gim v ngt gt ca ng, ng thi thm v
chua hi ha cho sn phm, kch thch tiu ha, hn ch s pht trin ca mt s loi vi
sinh vt, gp phn hn ch s oxi ha, lm tng thm mi v cho sn phm..
Acid citric dng trong sn xut l acid citric anhyrous ca hng WEIF ANG -Trung
Quc, s dng vi hm lng 0,5% so vi tng thnh phn phi trn to ra sn phm.
Nguyn liu c ch tiu nh sau:(t theo TCVN 5516-1991)
Bng 2.6 Ch tiu ho l ca acid citric s dng (t theo TCVN 5516-1991)
Ch tiu
on v o
Mc qui nh
Hm lng acid citric

Khng thp hn 99.5

Tro

Khng vt qu 0.05

Ch

mg/kg

Khng vt qu 10

Arsen

mg/kg

Khng vt qu 3

Sulphate

Khng c

Bng 2.7 Cht lng cm quan acid citric s dng (t theo TCVN 5516-1991)
Tn ch tiu
c im

Hnh dng bn ngoi v Cc dng tinh th khng mu, khng vn cc, i vi acid
mu sc

hng 1 cho php hi c mu vng. Dung dch acid citric trong

nc ct nng khi lng 20g/dm 3 phi trong sut.

V
Mi

Chua, khng c v l
Dung dch acid citric trong nc ct nng khi lng
20g/dm3 khng c mi

Cu trc
Ri v kh.
SVTH: Nguyn Vn Vit
Tp cht
> Pectin: [ 16]

Khng cho php.

32

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

Ngun gc v c tnh ca pectin

Pectin c dng nhiu trong cng ngh ch bin rau qu do n trung tnh v mi v,
khng gy nh hng xu n mi v thm ngon t nhin ca qu. N c xem l mt
ph gia thc phm an ton, c th dng di dng nguyn liu giu pectin hay dng ch
phm. Pectin l loi polysaccharide c nhiu rau, c qu hoc thn cy. Trong thc vt,
pectin tn ti hai dng l protopectin (khng tan, tn ti ch yu thnh t bo cng vi
cellulose v hemicellulose) v pectin ha tan (tn ti dch bo).
Tnh cht vt l ca pectin: dng bt mu trng hoc hi vng, hi xm, hi nu. Tan
trong nc, khng tan trong ethanol. C kh nng to gel bn.

Cu trc ho hc

Cc hp cht pectin c cu to l chui polygalacturonic. Cc acid galacturonic b

methyl ho cc mc khc nhau. Chiu di chui polygalacturonic c th bin i t
vi n v n vi trm n v. Ty theo s phn t acid galacturonic trong chui
polygalacturonic m khi lng phn t ca pectin c th khc nhau (khong 20 000 n
200 000 n v). Phn t lng ca cc loi pectin t cc ngun qu khc nhau s khc
nhau.
Cc hp cht pectin gm
- Pectin: chui polygalacturonic methyl ha 100% (ng vi hm lng methyl l
16,3%)
- Acid pectinic: chui acid polygalacturonic c methyl ha di 100%.
- Acid pectic: chui acid polygalacturonic hon ton khng b methyl ha.

SVTH: Nguyn Vn Vit

33

Tng quan chanh dy

GVHD: PGS. TS. ng Th Anh o

Trong thc t tn pectin c dng ch cho acid pectinic v pectin.

Ty theo mc methyl ha, pectin chia lm 2 nhm c trng bi ch s methoxyl

- High - methoxyl pectin (HMP): hm lng methyl trn 7%. To gel khi mi trng c
mt acid v ng, hm lng cht rn ha tan trn 55% v pH dao ng trong khong
t 2,8 n 3,5. Cc nhm acid s lin kt vi nhau bng lin kt cu hydro v gi cht
phn t ng bn trong gip n nh cu trc gel cho sn phm.

COOCH,

COOCHj

Hnh 2.7: Pectin methoxyl ha cao

-

Low -methoxyl pectin (LMP): hm lng methyl di 7%. Cng to gel

trong mi trng c mt acid v ng nhng hm lng cht rn ha tan thp

hn. S lin kt gia cc nhm acid carboxylic (COO- ) v ion canxi (Ca 2+) s
hnh thnh lin kt mng - ion, gip to nn cu trc gel
nhrcnnhm

COOH

COOH

COOH

COOCHj

COOCHj

Hnh 2.8: Pectin methoxyl ha thp (LMP)

SVTH: Nguyn Vn Vit

34

Tng quan chanh dy

GVHD: PGS. TS. ng Th Anh o

Mch pectin

Mch pectin

0 O H

Q 0 -?
,c/
\

Phn t ng

(a
)

(b
)

Hnh 2.9: C ch to gel ca pectin HM (a) v LM (b)

Maltodextrin: r 131. [32]
c s dng trong qu trnh phi ch trc khi sy phun nhm lm tng nng cht
kh ca dch qu sau khi ch, tha mn nng cn thit cho qu trnh sy phun.

Bng 2.8 Ch tiu cht lng ca Maltodextrin trong sn xut bt chanh

dy [13]
Ch tiu
Yu cu
Ha l
300 - 800 Liin
Kch thc trung bnh ca
ht
tan
m
Hm lng tro
Kim loi nng
Ch s DE
Cm quan:

98%
7%
0,5%
0,5 ppm
16.55
Dng bt mn, mu trng, khng ln
tp cht, t ngt, khng mi

> Enzym Pectinase: [33]

ng dng:

SVTH: Nguyn
Vn Vit

35

oo

,Ca

Pectinase l tn gi chung ca cc loi enzyme phn hy pectin. Trong , cc

enzyme thng s dng trong thc phm l:
- Polygalacturonase: enzyme thy phn lin kt a-l,4-glycoside.
- Pectinmethylesterase: enzyme thy phn lin kt ester gia axit galacturonic v
nhm methyl.
- Pectate lyase: enzyme ct lin kt a-1,4-glycoside nhng khng c s tham gia ca
nc.
Tnh cht:
Ch phm pectinase c dng lng, mu hi nu v mt cht mi c trung ca cc sn
phm ln men, ha tan tt trong nc tt c cc nng , c th gy mu c cho dung
dch nhng khng nh hng nhiu n cht lng sn phm.
Cc yu t nh hng n hot ca pectnase bao gm:
- pH: pH c th tc ng ln enzym bng cch gy ra nhng bin i v cu trc,
thay i mc ion ha ca cc cht, thay i tnh cht ca cc amino acid hoc cc
coenzym xc tc ca pectinase,...Thng thng, pH ti u cho hot ng ca
pectinase thng nm mc 4,5 - 5,0.
- Nhit : nhit pectinase hat ng tt nht l 45 - 55 c. Neu nhit qu
cao, phn ng thy phn s nhanh hn nhng cc enzym s dn dn b v hot hoc
thay i tnh cht. Mt khc, mi v v cht lng ca dch qu c th b nh hng
bi nhit cao. Hu ht cc enzym pectinase thng mi hot ng tt nht 45 c.
Acid sorbic v mui sorbate r61
Acid sorbic v cc mui Natri, calci hay kali c bit chung chung l cc mui sorbate.
Acid sorbic c phn lp ln u tin vo nm 1859. cu trc ca acid sorbic c xc
nh vo nm 1880, v c tng hp ln u tin vo nm 1900.
Cng thc ha hc
CH3

- CH = CH - CH = CH - COOH

Tnh cht:
- Acid sorbic l bt tinh th trng, tan khng ng k trong nc lnh (0,16 g/100 ml
20 C) v tan d hn trong nc nng ( 100 c tan 3,9%), c mi v chua nh.
- Mui sorbate kali dng bt hay dng ht mu trng v tan nhiu trong nc (58,2
g/100 ml 20 C). Trong du ng cc, dng acid (0,8 g/100 ml) tan nhiu hn dng
mui kali ca n (0,01 g/100 ml).
- Khi vo c th cng vi thc phm, acid sorbic c oxi ha thnh cc cht khng
c. Cc sorbate hot ng tt hn benzoat pH 4 - 6.
- Acid sorbic v mui sorbate c ch mnh s pht trin ca nm men v nm mc
nhng yu hn i vi vi khun nn chng thng c dng cho cc sn phm c
mi trng acid.

Chng 3 : QUY TRNH V THUYT MINH QUY TRNH SN XUT

NECTAR, BT, MT NG CHANH DY [1] , [3] ,[4], [5]
3.1

Quy trnh sn xut puree:

Chanh d

La chn - phn loi Tri khng t

Ra

Ly rut qu

A v

pH= 3.5- 4.5 Chnh pH

t = 3h, pH= 3.5-4.5

T=40-45C

3.2 Quy trnh sn xut Nectar, Bt, Mt ng chanh dy t puree:

3.2.1

Quy trnh sn xut Nectar chanh dy t puree:

ng, ph gia )

Puree

T = 50c

Phitan
trn
Ha

p = 200 bar
ng ha

T =

121c t =
3-4 s

Tit trng UHT

Rt sn phm

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

Bo n

Hnh 3.2 Quy trnh sn xut nectar chanh dy t' puree

3.2.2 Quy trnh sn xut bt chanh dy t puree:

Lc

A b

Phi trn

Maltodextrin

C c

55Bx

Sy phun

T=180-200C; 5-30s

38
Hon thin

SVTH: Nguy
ng xay

Hnh 3.3 Quy trnh sn xut bt chanh dy t puree

3.2.3 Quy trnh sn xut mt ng chanh dy t puree:

Pure
e
Phi trn

( Acid citric,
V ng J

C c

Ngm

Rt bao b

Bo n
L
tinh
trng

thy
v

pH= 3-4

65 Bx

Hnh 3.4 Quy trnh sn xut mt ng chanh dy t puree

3.3 Thuyt minh quy trnh sn xut puree chanh dy:

3.3.1 Chn la - phn loi:
Mc ch: chun b
Loi tr nhng nguyn liu khng quy cch, su bnh, mc, thi hng nh hng
n cht lng thc phm; phn chia nguyn liu ng u v kch thc, hnh dng, mu
sc, chn.
Bin i: Nguyn liu ng nht v kch thc, mu sc, chn. Loi b c tri h
hng, khng t cht lng.
Phng php thc hin v thit b: th cng, thc hin trn bng ti

Hnh 3.5 Bng ti di chuyn chanh dy

Nguyn liu c dn mng trn bng ti vi b rng 60-80 cm v di chuyn vi vn tc

0,l-0,15m/s, hai bn bng chuyn l cc cng nhn lm nhim v phn loi qu, y loi b
nhng qu c nghi ng b h hng (dp, nt, thi,...), trn bng chuyn ny cng loi ra nhng
qu c kch thc khng ph hp cho qu trnh sn xut.
Nhng qu khng chn c th lu li cho n khi t chn mi s dng. Cn
nhng qu chn qu cng c th c s dng nu cha c biu hin h hng.
Nht thit phi loi b nhng qu thi ra hon ton v nhng vt dp nt thi ra l
ca ng vi sinh vt xm nhp v pht trin, nh hng n cht lng sn phm sau

3.3.2 Ra:
Mc ch: chun b
- Loi tr' tp cht c hc nh t, ct, bi
- Gim vi sinh vt bm ngoi v
- L ra nhng cho h hng.
Bin oi: sch t ct, bi bn, loi bt mt s vi sinh vt ngoi v qu, l ra nhng phn h
hng.
Phng php thc hin v thit b: s dng thit b ngm ra xi ti.
Chanh dy s tri qua 2 giai on l ngm v ra xi.

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

- Ngm lm cho nc thm t nguyn liu. Thi gian ngm ty thuc vo mc

bm bn ca nguyn liu, c th t vi pht n vi chc pht.
Ra xi l dng tc dng chy ca dng nc ko cht bn cn li trn mt
nguyn liu sau khi ngm. Thng dng tia nc phun (p sut 2-3 at). Nc ra phi
l nc sch, lnh. Thi gian ra cng nhanh cng tt. nc ra t b nhim bn
ngi ta dng nc chy lin tc trn cc b.

Hnh 3.6 Thit b ra xi

Thng s cng ngh:

- Thi gian ngm: t vi pht n vi chc pht.
- p lc phun ra l 2-3 at
3.3.3 Tch rut qu:
Mc ch: Khai thc:
Thu nhn rut qu cho cc qu trnh sau ny.
Bin i.
Nguyn liu thay i hnh dng kch thc, tri chanh dy sau qu trnh ny ch cn li
mt, phn v qu loi i, rut sau khi c ly ra s tip xc vi mi trng bn ngoi nn s
b oxy ho vitamin c, vitamin A; ly nhim vi sinh vt t mi trng ngoi.
Phng php thc hin v thit b:

SVTH: Nguyn Vn Vit

43

Tng quan chanh dy

GVHD: PGS. TS. ng Th Anh o

Giai on ny nn tin hnh cng nhanh cng tt hn ch s tn tht vitamin

c v cc

thnh phn dinh dng khc trong rut qu .Thc t c rt nhiu phng php tch tht qu.
Hawai, qu chanh dy sau khi c ct i s c chuyn vo b phn ly tm trc thng
ng vi y c dng hnh nn c l ng knh 5 - 8mm. Di tc dng ca lc ly tm, v
qu s di chuyn i ln v c ly ra ngoi, cn nc qu c c ht s thot ra ngoi qua l.
y ta c th s dng h thng p trong quy trnh sn xut nc cam thu rut qu chanh
dy. Chanh dy sau khi ct lm 2 s c a vo khun v sau s c trc quay xoay p
ly phn dch qu ra ngoi v.

SVTH: Nguyn Vn Vit

44

Tng quan chanh dy

GVHD: PGS. TS. ng Th Anh o

Hnh 3.7 Thit b tch rut chanh dy

3.3.4 Chnh pH:
Mc ch: chun b, a pH v khong hot ng ca enzyme pectinase.
Bin i: t c s thay i ngoi gi tr pH ca nguyn liu.
Phng php thc hin: nh t t dung dch NaOH vo phn dch qu, v o gi tr pH,
a v gi tr 3.5-4.5.
3.3.5 enzyme:

SVTH: Nguyn Vn Vit

45

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

Mc ch: Phn ct chui pectin trong tht qu thnh

nhm lm gim nht, lm trong dch qu, gip tch
thu nhn dch qu trong qu trnh ch.

nhngon c di ngn hn
htcd dng, tng nng sut

Bin i: ch yu xy ra cc bin i v mt ha sinh

Enzym pectinase s ct t cc lin kt a-1.4-glycoside (gia cc acid galacturonic) v cc
lin kt este (gia acid galacturonic v nhm methyl), mch pectin b phn ct thnh cc phn
t t do nh acid galacturonic, methanol v cc mch tng i ngn.
Bin i khi dch qu sau khi thy phn: khi dch qu c s phn lp r rng.
Mng v bao bc ht rch, xut hin l hng do pectinase thu phn.
Phng php thc hin v thit b:
u tin, dch qu s c nng nhit ln nhit ti u cho enzyme hot ng 40
- 45c trong thit b trao i nhit. Sau , dch qu c a n thit b , ng thi tin
hnh b sung ch phm pectinase, tin hnh trong thi gian 3 gi.
Trong qu trnh thnh thong tin hnh khuy trn u khi mt qu tng kh nng
tip xc gia enzym v c cht, thc y qu trnh tch ht.

Thng s cng ngh:

SVTH: Nguyn Vn Vit

Hnh 3.8 Thit b enzym

46

Tng quan chanh dy

GVHD: PGS. TS. ng Th Anh o

Nng ch pham enzyme pectinase s dng: 0.1% khi lng nguyn liu em Thi
gian enzyme: 3h pH: 3.5-4.5.
Sau khi c 3h, ta tin hnh gia nhit v hot enzyme 80c trong 15 pht.
Thit b: s dng thit b hnh tr y nn, c lp v o gia nhit, n nh nhit, bn
trong thit b c gn cnh khuy.

3.3.6 Ch:
Mc ch: khai thc: tch phn tht chanh dy ra khi ht, cc cht x v bin i phn tht
qu thnh dng nhuyn.
Bin i:
Nhit tng nh do ma st.
Gim khi lng, tng mn. Phn tht qu gim kch thc tng ng vi l ry s
dng, chuyn thnh dng nhuyn. Puree ng nht, loi b ht. Dch bo thot ra d b chuyn
ha v vi sinh vt tn cng.
Trong qu trnh ch, tht qu tip xc nhiu vi khng kh, c th xy ra cc phn ng oxy
ha lm bin mu nguyn liu.
Gii phng cc enzyme oxy ha kh (catalase, dehydrogenase, ...), enzyme thy phn
( pectinesterase, polymethylgalacturonase,...), enzyme ascorbinoxydase xc tc qu trnh oxy
ha acid ascorbic thnh dng kh hidro.
Phng php thc hin v thit b: s dng thit b ch trc cnh p. Qu trnh ch lm cho
khi rut qu b p mnh vo mt ry c c l nh. Phn qua li ry l dch puree cn li
thi ra l b ch cha cc cht x v ht.

Hnh 3.9 Thit b ch cnh p

SVTH: Nguyn Vn Vit

47

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

Thng s cng ngh:

S dng li ry c ng knh 0.75mm.
3.4 Thuyt minh quy trnh sn xut nectar chanh dy t puree:
3.4.1 Phi trn:
Mc ch:
- Ch bin: iu chnh thnh cc phn nh ng, acid,
theo hng to ra sn phm cui cng.
- Bo qun: b sung thm kali sorbate chng vi sinh vt
Cc bin i:

nc, dch qu... hi ho

Ch yu thay i v thnh phn ho hc ng, nc, acid.. .v tng nhit .

Phng php thc hin v thit b:

SVTH: Nguyn Vn Vit

48

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

S dng thit b phi trn hnh tr, c cnh khuy c v o gia nhit.

Hnh 3.10 Thit b phi trn.

Thng s cng ngh:

Nhit phi trn l 50c gim nht khi khuy trn.
T l phi trn nh sau:
Dch qu: 10% ; ng 13% ; nc 76,5% ; pectin 800-1000ppm ; acid citric 0.5% ;
kali sorboate : 2000 ppm
3.4.2 ng ho:
Mc ch: bo qun
Lm ng nht sn phm tng kh nng phn tn, gim hin tng tch pha trong thi
gian bo qun sn phm.
Bin i:
Cc thnh phn c trn ln tt hn, to dung dch ng nht, do c tng nhit
nn oxy ho vitamin, bin tnh protein lm tht thot dinh dng
Phng php thc hin v thit b: thit b ng ho p sut cao

SVTH: Nguyn Vn Vit

49

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

Hnh 3.11 Thit b ng ha p sut cao

Thng s cng ngh:
p sut ng ho: 200 bar
3.4.3 Tit trng UHT:
Mc ch: bo qun
Tiu dit vi sinh vt, nh ch hot ng ca cc enzyme oxy ho.
Bin i:
Vi sinh vt b tiu dit, enzyme bt hot.
Nhit tng lm oxy ho vitamin, bin tnh protein, xy ra phn ng to mu nh
caramel, maillard...
Phng php thc hin v thit b: s dng thit b trao i nhit dng bn mng.
Thng s cng ngh:
Nhit tit trng 121c trong 3 giy.

SVTH: Nguyn Vn Vit

50

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

lrfeaancnr
YIg MTll
\

K+MBb cam

QrM

c%n>(vr<

'''vng rwr

Hnh 3.12 Thit b trao i nhit dng bn mng

3.4.4 Rt sn phm:
Mc ch:
Hon thin: phn chia sn phm vo cc hp, to ra cc n v sn phm tin li cho
ngi tiu dng
Bo qun: cch ly sn phm vi mi trng, trnh hin tng ti nhim sau tit trng
Bin i:
Khng xy ra bin i ng k ngoi tr vi sinh vt c th ly nhim trong khi rt
Phng php thc hin v thit b: S dng t rt v trng
S dng bao b giy phi c tit trng trc bng H 202 v kh nng 180c.
Bao b s dng c 6 lp: polyethylene, giy, carton,polyethylene, giy nhm,
polyethylene.
Thng so cng ngh:
Nhit sn phm rt l 90c v th tch mi sn phm l 220ml v 180ml.
3.4.5 Bo n:
Mc ch:
Nhm kim tra cht lng sn phm sau mt thi gian bo qun. Ket thc thi gian bo n,
SVTH: Nguyn Vn Vit

51

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

sn phm c kim tra, loi b nhng n v h hng. Neu t l h hng, phng vt qu

mc cho php, cn phi xem xt li qu trnh sn xut, tm nguyn nhn h hng khc
phc.
Bin i:
B phng hp, c mi hi i vi nhng sn phm b h do vi sinh vt pht trin.
Phng php thc hin v thit b: bo qun trong iu kin thng, trong thi gian 14
- 20 ngy.
3.5

Thuyt minh quy trnh sn xut bt chanh dy t puree:

3.5.1 Lc:
Mc ch: tch ht v cc phn b c kch thc ln ra khi dch qu, lm trong dch qu,
trnh nh hng xu n qu trnh sy phun sau ny.
Cc bin i: khi lng ring hn hp gim , gim thnh phn pha phn tn trong dung
dch , vi sinh vt c iu kin tip xc vi dung dch.
Phng php thc hin v thit b:
Thit b: thit b lc khung bn .
Dch lc chy t' bn qua h thng ng ng v ly ra ngoi.
B c gi trn b mt ca vch ngn lc v c cha trong khung.
Khi b trong khung y th dng qu trnh lc tin hnh ra v tho b.
Thng s cng ngh:
p lc lc: 2 - 3at (c to ra bi bm nhp liu)

Hnh 3.13 Thit b lc khung bn

SVTH: Nguyn Vn Vit

52

Tng quan chanh dy

GVHD: PGS.TS. ng Th Anh o

3.5.2 Phi trn:

Mc ch: trn thm cht n hay cht mang vo dch qu va lm tng hm lng cht
kh, gim chi ph c c, va to nn cu trc dng bt mn cho sn phm, tng hiu sut thu
hi ca qu trnh sy.
Cc bin i: hm lng cht kh v nht ca dung dch tng ln, mu sc v mi v ca
dch qu thay i khng ng k.
Phng php thc hin v thit b:
Thit b: s dng thit b phi trn c cnh khuy, (hnh 3.10).
Trn maltodextrin vo dch qu pha long to ra cc hm lng cht kh
tng ng cho dung dch trc khi sy.
Thng s: yu cu kh dch qu sau khi phi trn l 25%

3.5.3 C c:
Mc ch:
Nng cao kh ca sn phm thc hin qu trnh sy phun lc sau. Ngoi ra c
c cn gip thanh trng dch qu, trnh s h hng sn phm lm tng thi gian bo qun
sn phm.
Cc bin oi:
-

Vt l: Th tch gim, khi lng gim, khi lng ring tng.

Ha l
Hin tng chuyn pha t lng sang hi ca m trong qu trnh sy Mt s cht thm
bay hi theo m v b phn hy do nhit gy tn tht cht thm. Ngc li mt s hng
thm c pht huy hay to thnh trong qu trnh sy do phn ng maillard, caramen...
- Ha hc:
Phn ng ha hc tng do nhit vt liu tng nh: phn hy vitamin, phn ng oxy
ha, phn ng maillard gia ng kh v acid amin to mu cho sn phm .
Protein, tinh bt, ng b bin i.
Sinh hc: c ch mt phn vi sinh vt trn b mt vt liu, ko di thi gian bo qun.
Phng php thc hin v thit b:
- Thit b: S dng thit b c c chn khng.
Thng s k thut:
kh sau c c
:
55Bx

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Hnh 3.14 Thit b c c chn khng.

Mc ch Cung cp nhit lm bc hi nhanh nc trong dch sau phi trn qu to sn phm

dng bt vi m thp bo qun c lu hn.
L qu trnh ch bin, nng cao hm lng cht dinh dng trong sn phm, gim th
tch bao b, khi lng vn chuyn.
Cc bin oi:
- Vt l: Th tch gim, khi lng gim, khi lng ring tng.
- Ha l
Hin tng chuyn pha t lng sang hi ca m trong qu trnh sy
Mt s cht thm bay hi theo m v b phn hy do nhit gy tn tht cht thm.
Ngc li mt s hng thm c pht huy hay to thnh trong qu trnh sy do phn ng
maillard, caramen... gim gi tr cm quan
- Ha hc:
Tc phn ng ha hc tng ln do nhit vt liu tng nh: phn hy vitamin,
phn ng oxy ha, phn ng maillard gia ng kh v acid amin to mu cho sn phm.
Protein, tinh bt, ng b bin i.
- Sinh hc: c ch mt phn vi sinh vt trn b mt vt liu, ko di thi gian bo qun.
- Cm quan: nguyn liu chuyn t dng lng sang dng cu trc bt mn, mu sc mi
v thay i.
Phng php thc hin v thit b:

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Thit b: h thng sy phun.

I
Hnh 3.15: S nguyn l hot ng ca h thng sy phun
Qut A ht khng kh thng qua mng lc B
vchuyn vocaloriphe c gia
nhit. Khng kh sau khi gia nhit s c thi vo bung sy D.Bm cao p E
nhp liu t' b cha F vo c cu phun sng G. Nhp liu sau s c chuyn thnh
sng m, tip xc trc tip vi khng kh nng trong bung sy, din ra qu trnh sy. a s
bt thnh phm s c tho ra y ca bung sy, thng qua van H v c vn chuyn
n thng cha thng qua ng ng dn I. Khng kh ri khi bung sy thng qua ng J,
qua cyclon thu hi sn phm K tn thu li s bt b hi li cun theo. Lng bt thu c
c th c vn chuyn vo bung cha cng vi lng bt trn thng qua van M, hoc c
th c hi lun li gn vng phun sng trong bung sy.
Thng s cng ngh:
- Nng cht kh ca dung dch trc khi sy phun: 55Bx
- Nhit tc nhn sy u vo: 180c - 200c
- Nhit tc nhn sy u ra: 79 - 85c
m ca bt chanh dy sau khi sy: 3 -4%
Kch thc ht: 30 - 80|uni
- Thi gian lu: 5-30s
3.5.5 Hon thin:
Mc ch hon thin sn phm
Phi trn thm ng, cht mu, hng, cc vitamin...lm tng gi tr cm quan ca

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sn phm, to s hp dn i vi ngi tiu dng. Phi trn ng giai on sau sy phun

cn gip cho qua trnh sy phun c thc hin d dng, trnh lm h sn phm khi sy do
trnh c hin tng nng chy ca ng lm dnh bt trong thit b sy.
Bin i:
- Vt l: thay i v khi lng ring, dn nhit, th tch ...
- Ha hc: tng thnh phn cc cht trong hn hp.
- Cm quan: tng v ngt, v chua, mu sc thay i v tng mi thm cho sn phm.
Phng php thc hin v thit b:
Lng ng b sung vo khong: 40-45% so vi 1 OOg sn phm.
Qu trnh phi trn c thc hin nhit v p sut thng.
Thit b : s dng thit b hnh tr y nn, bn trong thit b c gn cnh khuy, (hnh
3.10)
3.5.6 ng gi:
Mc ch
Hon thin: nhm to thun tin cho ngi tiu dng, sn phm c trng lng ph hp
cho ngi tiu dng s dng; bn cnh da vo mu sc v cch b tr cn lm cho sn
phm thu ht ngi tiu dng.
Bo qun: bao b gip bo v thc phm trnh khi nh hng khng tt ca mi
trng xung quanh nh: m, nhit , nh sng...
Cc bin i: khng ng k
Phng php thc hin v thit b:
Qu trnh ng gi c din ra nhit v p sut thng.
Trng lng: 100-500g/gi.
-

Nhit ghp m: 150c

Thit b: Thit b ng gi

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wn
Hnh 3.16 Thit b ng gi.
3.6 Thuyt minh quy trnh sn xut mt ng chanh dy t puree:
3.6.1

Phi trn:

Mc ch:
Khi ch bin mt qu ng ngi ta thng phi trn ng, acid thc phm chnh
pH vo dch qu theo t l nht nh to iu kin gel ha cho sn phm.
Cc bin i: Trong qu trnh ch bin, tanin trong qu thng b oxi ho to thnh flobafen
c mu en. chng hin tng ny ngi ta thng thm cht chng oxi ho, m thng
dng nht l acid ascorbic (vitamin C) va c tc dng n nh mu sc, va tng gi tr dinh
dng cho sn phm nhng khng nn cho nhiu vitamin c qu n s gy v chua gt v ht.
Phng php thc hin v thit b:
Thit b: S dng thit b phi trn hnh tr bn trong c cnh khuy.(hnh 3.10)
Thng s k thut:

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- ng thm vo: 55%

- pH dch sau khi phi trn : 3-4.
3.6.2 C c:
Mc ch:
Nng cao kh ca sn phm tu theo yu cu nhm to iu kin cho qu trnh gel
ho sn phm. Ngoi ra c c cn gip thanh trng dch qu, trnh s h hng sn phm lm
tng thi gian bo qun sn phm.
Cc bin oi:
- Vt l: Th tch gim, khi lng gim, khi lng ring tng.
- Ha l
Hin tng chuyn pha t lng sang hi ca m trong qu trnh sy Mt s cht thm bay
hi theo m v b phn hy do nhit gy tn tht cht thm. Ngc li mt s hng
thm c pht huy hay to thnh trong qu trnh sy do phn ng maillard, caramen...
- Ha hc:
Phn ng ha hc tng do nhit vt liu tng nh: phn hy vitamin, phn ng oxy
ha, phn ng maillard gia ng kh v acid amin to mu cho sn phm .
Protein, tinh bt, ng b bin i.
- Sinh hc: c ch mt phn vi sinh vt trn b mt vt liu, ko di thi gian bo qun.
Phng php thc hin v thit b:
Mt qu c ch bin bng cch c c hn hp phi trn theo phng php un
nng. Sau khi hn hp c c c n kh yu cu, ta dch pectin chun b sn
(pectin c ngm nc) vo khuy u v chun b rt bao b.
Thit b: S dng thit b c c chn khng.( hnh 3.14)
Thng s k thut:
kh sau c c
:
65Bx
Lng pectin a vo
:
5%
3.6.3 Rt bao b:

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Mc ch:
Hon thin: nhm to thun tin cho ngi tiu dng, sn phm c trng lng ph
hp cho ngi tiu dng s dng; bn cnh da vo mu sc v cch b tr cn lm cho
sn phm thu ht ngi tiu dng.
Bo qun: bao b gip bo v thc phm trnh khi nh hng khng tt ca mi
trng xung quanh nh: m, nhit , nh sng...
Cc bin i: khng ng k.
Phng php thc hin v thit b:

Hnh 3.17 Thit b chit rt.

Thng s k thut: thng nhit rt khong 80 -^90c
3.6.4 Bo n:
Mc ch:
Nhm kim tra cht lng sn phm sau mt thi gian bo qun. Ket thc thi gian
bo n, sn phm c kim tra, loi b nhng n v h hng. Neu t l h hng,

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phng vt qu mc cho php, cn phi xem xt li qu trnh sn xut, tm nguyn

nhn h hng khc phc.
Bin i:
B phng hp, c mi hi i vi nhng sn phm b h do vi sinh vt pht trin.
Phng php thc hin v thit b: bo qun trong iu kin thng, trong thi gian 14
- 20 ngy.
Chng 4 SN PHM [2]
4.1 Nectar chanh dy:
4.1.1 Mt s h hng thng gp ca nectar chanh dy:
- Sn phm b tch lp.
+Nguyn nhn: qu trnh ng ha khng tt.
+Khc phc: b sung ph gia h tr qu trnh ng ha hn ch qu trnh tch lp.
- Sn phm b phng hp, x m trong qu trnh bo n.
+Nguyn nhn: khng kim tra k bao b trc khi rt sn phm, s pht trin ca vi sinh
vt.
+Khc phc: kim tra khu bao b v ch thanh trng cng mi trng rt sn phm.
Sn phm b nht, si bt.
+Nguyn nhn: sn phm b nhim vi sinh vt.
+Khc phc: Kim tra ch tit trng v bao b.
4.1.2 Ch tiu cht Ing
Thnh phn dinh dng

Bng 4. Thnh phn dinh dng ca nectar chanh dy

Thnh phn dinh dng
Hm lng
(tnh theo 100g dung dich)
Hm lng cht kh
17g
Glucid
15.4g
Protein
0.22g
Lipid
0.07g
Acid citric
li
X
0,lg
Vitamin A
70IU
Vitamin c_____________________3mg

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Ch tiu ho l: TCVN 6299: 1997

Bng 4.2 Ch tiu kim loi nng ca nectar chanh dy
Ch tiu
Hm lng kim loi nng
Sn
Pb
Zn
Cu
Asen
Fe
Tng hm lng Cu, Fe, Zn
so2

Yu cu
Khng ln hn
200ppm
0,3ppm
5ppm
5ppm
0,2ppm
15ppm
20ppm
1 Oppm

Ch tiu vi sinh : TCVN 6299:1997

Bng 4.3 Ch tiu vi sinh ca nectar chanh dy
Vi sinh vt
Tng s vi khun hiu kh
Colifroms
Escherichia coli
Stapylococus aureus
Streptocci
Pseudomonas aeruginosa
Clotridium perfringens
Tng so t bo nm men, nm
mc

Gii hn cho php

(cfii/lml sn phm)
100
10
0
0
0
0
0
10

> Ch tiu cm quan ca sn phm : TCVN 4042-82

Bng 4.4 Chi tiu cm quan ca nectar chanh dy
Ch tiu
Yu cu
Trng thi
Th lng, c mn ng nht. Cho php khng
ng k chm en do mnh ht ln vo. Neu
lu tht tri c th lng xung, song khi lc mnh
th phi phn tn u, khng vn cc.

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Khng c tp cht l

Mu sc

Mu vng c trng cho nc chanh dy

Mi

C mi thm, v chua ngt t nhin chanh dy,

khng c mi l

4.2 Bt chanh dy:

4.2.1 Mt s h hng thng gp ca bt chanh dy:
- ng m trong bao b v lm ngui khng trit ng gi.
- Vn cc, kh ha tan do ht mn, thnh phn pectincao.
- Mc do nhim vi sinh vt.
Khc phc:
- Phi ch tht ngui ri mi em bt i ng gi.
- Cn chn bao b kn, s dng gi ht m.
- To ht to cho bt.
4.2.2 Chi tiu cht lng:
> Thnh phn dinh dng:
- Hm lng ng : 60%
- Hm lng vitamin C: 0.05%
- Tro: khng qu 6.5%
- Tp cht: khng qu 0.3%
Ch tiu ha l
- m : 4 %.
Ch tiu cm quan:
Sn phm c dng bt mn, mu vng ti, c mi thm v v chua c trung.
- Khi pha phn tn tt trong nc to dung dch puree chanh dy c mu sc mi v t
nhin tng t nh puree qu ti. Dung dch ng nht, khng tch lp.
- V: V chua, ngt hi ha khng qu gt.
4.3 Mt ng chanh dy:
4.3.1 Mt s h hng ca mt ng chanh dy:
- ng b kt tinh (hin tng li ng): do nng ng qu cao, nu mt qu
lu.
- Va: do ph v cn bng m - kh v cn bng h keo, cht to ng c cht lng
km , kh nng gi nc km.
- Mc do nhim vi sinh vt.
Khc phc:
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- Thay th mt phn ng saccarose bng ng kh, iu chnh thi gian nu phi

chnh xc.
- Trnh o trn lc o sn phm.
- Chn li iu kin to ng cho ph hp.
- Chn bao bi thch hp , s dng gi ht m.
4.3.2 Chi tiu cht lng:
Ch tiu ha hc:
- Hm lng ng: 68-70Bx
- Hm lng vitamin C: 0.05%
- Kalisorbat: 250 ppm.
> Ch tiu ha l:
- pH: 3.5-4.5
- ng nht >95%
- Sn phm phi c st cao. C th th bng cch lt ngc l ng, nu sn phm
b chy hoc nh git l khng t yu cu.
Ch tiu cm quan:
- Cu trc: b mt phng, bng mm, hnh khi ng
nht, cu trc gel mm,
ng tt, khng bt.
- Mu vng t nhin ca dch qu, ng nht trong ton khi snphm.
- V: ngt chua t nhin c trng ca qu.
- Mi: mi thm t' nhin ca dch qu, khng c mi l.

Chng 5 NG DNG CNG NGH MI TRONG SN XUT CC SN PHM T

CHANH DY.
Tit trng puree chanh dy bng in trng cao p: [10]
PEF (pulsed electric field) y l mt phng php khc trong bo qun nc tri
cy. Mc ch ca cng ngh ny l v hot vi sinh vt v hot tnh enzyme v lm tng
thi gian s dng ca thc phm v khng c nhng nh hng khng mong mun khi
dng nhit v ha cht.
K thut PEF dng in th cao t 20-80kv/cm trong thi gian ngn ms.
K thut PEFda trn l thuyt s dng in trng ngoi ph v n nh mng
t bo
C ch v hot bi PEF da trn nh thng in mi ca mng t bo in trng
ngoi c mt in th rt ln so vi in th ca t bo, khi vt qua ga tr gii hn t bo
s b gy(gi tr ti hn in th ca nhiu mng t bo :0.7-1.1. Mng t bo c v nh

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t in vt liu cch in. in tch t do c th tch in hai bn b mt mng. Nhng

in tch c th xut hin bng cch dng in trng ngoi v tng cc in th khc nhau
qua mng. in tch hai bn mng t bo c tch tri du v ht ln nhau dn n p
mng lm gim b dy ca mng. Te bo b gy khi lc p ln hn lc n hi v n xy ra
khi in p nh thng ti hn bng tng ln in trng ngoi nh hng ca PEF vi
vi sinh vt.
Nm men th nhy cm hn vi khuan .Vi khuan Gram m nhy cm hn
nh hng ca PEF i vi cht lng thc phm: gy ra t bin i cht lng hn
so vi qu trnh thanh trng bng nhit thng thng. Lu thc phm phi bi kh trc
khi dng PEF bi in mi nh thng thng gy ra bi bong bng kh (do din trng
c tng thm trong bt kh). Phng php PEF lm tn that protein v vitamin c t hn
qa trnh nhit. V nc p c mu t nhin hn.V d trong qu trnh sn xut nc cam p
th hp cht mu b mt 30kv/cm trong 240-48S l 3-9% so vi qa trnh nhit l 22%.
nh hng ca PEF i v enzyme: t c thng tin .
TI LIU THAM KHO:
[ I ] . L Vn Vit Mn, Li Quc t, Nguyn Th Hin, Tn N Minh Nguyt, Trn
Th Thu Tr, Cng Ngh Ch Bin Thc Phm, NXB HQG Tp.HCM, 2010, 1019tr.
[2.]. Tn N Minh Nguyt, L Vn Vit Mn, Trn Th Thu Tr, Cng Ngh Ch Bin
Rau Tri, Tp 1, Nguyn Liu V Cng Ngh Bo Qun Sau Thu Hoch, NXB HQG
Tp.HCM, 2008. 580tr.
[3] . Nguyn Th Hin, Li Quc t, L Vn Vit Mn, Nguyn Th Nguyn, Trn Th
Thu Tr, Tn N Minh Nguyt, Th Nghim Cng Ngh Thc Phm, NXB HQG
Tp.HCM, 2007.
[4] . Nguyn Vn Tip, Quch nh, Ng M Vn (2000), K thut sn xut hp
rau qu, Nxb Thanh Nin.
[5] . L M Hng, Cng Ngh Ch Bin Thc Phm ng Hp, Trng i Hc cn
Th, 2005
[6] . TCVN 5660- 92, ph gia thc phm, H Ni.
[7] . TCVN 6959: 2001, ng trng, H Ni.
[8] . TCVN 5502: 2003, Nc cp sinh hot- Yu cu cht lng, H Ni.
[9] . Eloi ' sa Rovaris Pinheiro , Iolanda M.D.A. Silva , Luciano V. Gonzaga , Edna R.
Amante ,Reinaldo F. Teo 'flo ,Ma 'rcia M.c. Ferreira, Renata D.M.C. Amboni,
Optimization of extraction ofhigh-ester pectin from passion fruit peel (Passiflom edulis
flavicarpa) with citric acid by using response surface methodology, 2008.
[10] . S.F. Aguilar-Rosas, M.L. Ballinas-Casarrubias, G.v. Nevarez-Moorillon, o.
Martin-Belloso and E. Ortega-Rivas, Thermal and pulsed electric fields pasteurization of
apple juice: Effects on physicochemical properties and flavour compounds, Department of
Food Science and Technology, University of Lleida, Av. Alcalde Rovira Roure 177, 25198
Lleida, Spain, 2007.
[ I I ] . Hons J. Beilig and Joachim Wener, Fruit juice processing, FAO, 1986.
[12] . Coronel, Promising Fruits of the Philippines, CA-UPLB, p.502; USDA
Handbook No. 8, 1986
[13] . J.W.Knight, The Starch Industry, Robert Maxwell, M.c, M.p.

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[14] . Morton. J, Fruits of warm climates, 1987.

[15] . The Passion fruit, edis.ifas.ufl.edu/MG328
[16] . Specialists for pectin - Herbstreith & Fox
[17] . Passionfruit,www.hort.purdue.edu/newcrop/morton/passionfruit.html
[18] . Passionfruit,WWW.wholehealthmd.com/refshelf/foods_view/1,1523,257,00.html
[19] . Passion fruit facts, www.crfg.org/pubs/ff/passionfruit.html
[20] . Royal Botanic Gardens, Kew: Information Sheets: Passion Flower,
www.rbgkew.org.uk/ksheets/passion.html
[21] . Parcha (Passiflora Edulis) Passion Fruit,www.caribbeanseeds.com/parcha.htm
[22] . http://www. seasonedwithlove. com/passion Jruit_cookbook. him:
[23] . http://www.binhdien.com/articlebd.php?id=87&cid=l:
[24] . http://htx.dongtak.net/spip.php7article2850:

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[25] .
http://www.bacninh.gov. vn/Story/NongNghiepKhuyenNong/KHCNNongNghiep/2009/4/
17790.html
[26] .http://www. pass ion/low. co. uk/pigments. htm
[27] .http://www.vusta.vn/Temps/Home/template2/default.asp7nicN8B74
[28]
.
http://www.phanbonlahvp.com
[29].
http: //www. ehem. iwimona. edu.jm: 1104/lectures/psnfruit. html
[30] . http://htx.dongtak.net/spip.php7article2850
[31] . http://www.calobonga.com/calorieCounter/food/923 1/0/calorie-counter.lz
[32]
.
www.dairyfoods.com/CDA/ArticleInformation/
features
[33]
.
www.enzymes.co.uk

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