B CNG THNG TRNG I HC CNG NGHIP

TPHCM

U
VIN CNG NGH SINH HC - THC PHM
003* EO 03

TIU LUN MN CNG NGH SN XUT NG

BNH KO
TI:

TPHCM, Thng 03 Nm 2011

Trang 2

LI M U

Cng vi s pht trin ca x hi th mc sng ca con ngi ngy cng nng cao, nhu cu
v n ung ngy cng tng i hi s hon thin v cht lng v mi l hn. Do , ngnh sn xut
bnh ko ni chung v sn xut ko do ni ring ngy cng pht trin v mang tnh a dng hn.
Nhu cu v ko do khng ch p ng th hiu ca ngi tiu dng v hng v v gii tr
m cn c gi tr dinh dng v mt s mc ch khc (cung cp vitamin, khng sinh,...). Ko do
cng cha nhiu cht cn thit cho c th nh carbonhydrat, cht bo, cht khong,...
Ko do ra i cch y hn trm nm v ang l mt trong nhng ngnh pht trin nht
trong lnh vc thc phm. Nhng nm gn y, trn th trng th gii ni chung v Vit Nam ni
ring xut hin nhiu loi ko do mi l v a dng v cu trc, mu sc, hng v,...Khng ch l
nhng vin ko n thun v tnh do, n gii tr m cn c b sung thm mt lng nht nh
cc sinh t, cht khong cn thit cho c th.
Be ngoi v tnh cht ca ko do cng c cc nh sn xut quan tm v h sng to ra
nhiu loi ko do a dng v mu sc v tnh cht.

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CHNG 1: I CNG V KO DO
1.1 LCH S V KO DO
Ko do ra i l nh s pht trien ca khoa hc cng ngh. Ko do
c lm t pectin v nha, n c lm ln u tin c vo nhng
nm 1900 bi mt ngi tn Hans Riegel.
ng ta lm cng ty Haribo, ni u tin sn xut ra loi ko do
hnh gu vo nm 1920. en nm 1980 n c sn xut rng ri khp
ni trn th gii khi Haribo bt u sn xut ko do gu vo nc
M. V ko do tr thnh mt loi sn phm c a chung vo thi
nn nhiu cng ty cng ua nhau sn xut ra nhng loi sn phm

Hnh 1.1.1 Hans Riegel

tng t. Mt lot cc cng ty bt u sn xut loi ko ny nh:

Hershey, Brachs,
Farley
Khng ch chu u m ti nhiu cc khu vc khc trn th gii, tr em u bit n nhng
vin ko do ca hng Haribo.V ng ch ca hng sn xut ko do ny l Hans Riegel, nay tr
thnh mt t ph ni ting, ngi trc tip iu hnh cng ty lin tc t 55 nm nay. Hng ko
do ca gia nh Riegel c thnh lp t nm 1920. Thng hiu Haribo c ghp t nhng ch
ci u tin ca tn gi Hans Riegel v Bonn l ni t tr s chnh ca hng. T nm 1946, cng vi
s tr gip ca ngi em, Hans Riegel trc tip iu hnh v tip tc xy dng xng sn xut gia
nh thnh mt cng ty xuyn quc gia vi tong cng trn 5.000 cng nhn v doanh s gn 2 t
USD mi nm.
Tnh ra mi tun c n hng t chic ko vi hnh dng m tr em yu thch c xut
xng. Hin Haribo l nh sn xut s mt v th trng ny v chim th phn p o ti chu u [5].
Ngy nay, th ko do rt a dng, nhiu chng loi, hnh th v mu sc khc nhau nh
hnh khng long, tri cy, hnh trn,.. .V ngi ta dn thay th pectin bang gelatin to ra cu trc
ca ko do [4].

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1.2 I CNG V KO DO
Khc vi ko bng gn ngm l tan nhanh trong ming, ko do
c th nhm nhi v thng thc lu mt cht nh 1 cuc phiu lu tm s
ngt ngo ca chnh n.
Ko do bao gm mt s loi sau:

Ko cao su: bc h, chanh, cam...

Ko do hng tri cy: cam, nho, du, khoai mn,

Ko do c o ng hoc khng c o ng

Ko do loi trn bng

Thnh phn nguyn liu chnh sn xut ko do

Hnh1.2.1 Kodo
l

da...

l:ng, nc, ng nha,

gelatin, pectin. Ngoi ra, cn dng nguyn liu ph nh: mu, hng, ph gia...
Ko cha nhiu cht cn thit cho c th nh: cacbonhydrat, cht bo, cht khong, sinh
t...Cacbonhydrat ch yu l polysacarit, disaccarit (saccarose, mantose,,,) m d dy c th d dng
hp th c, c bit l tr em s dng rt thch hp.Monosaccarit
kh ph bin trong ko thng l cc loi ko c ch bin t mt

cng tn ti
tinh bt hocng

chuyn ha ch nhiu glucose v fructose.

ng chim mt t l kh cao trong ko v cung cp 4,2 Kcal/g ng. Ngoi ra cht bo
cng c mt tng i nhiu trong ko v lg cht bo cung cp 9,3 Kcal [3].

CHNG 2: NGUYN LIU SN XUT KO DO

2.1 NGUYN LIU CHNH

2.1.1 irng knh (saccharose)
Cng thc cu to: C12 H22 O11 , khi lng ring d= 1,5879 g/cm3.
Nhit nng chy tnc=185C. nhit di nhit nng chy, saccharose phn hy
chm, nhng nu tip tc gia nhit th saccharose nng chy th n phn hy rt nhanh. 200c
s to thnh hp cht mu en gi l caramen. Caramen khng c v ngt v khng ln men c.
Saccharose c sn xut t ma v c ci ng. Saccharose tan nhiu trong nc, tan
tng theo nhit . Do , trong qu trnh ch bin ko khi ha tan ng ta phi cp nhit.
S c mt ca cc mui nh hng ln n ha tan ca Saccharose. Khi c mt KC1 hay
NaCl th ha tan tng nhng khi c mt ca CaCl 2 th ha tan gim.
Saccharose l tinh th khng mu, c c ht khng u. Lng ng th cha tay mu,

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cha tch mt khng dng nu ko c v trong qu trnh nu ko thng to ra nhiu bt, d

chy gy kh khn cho qu trnh gia cng ch bin.
Saccharose khng ho nc, n ch bt u ht m khi m tng i ca khng hkil t
ti 90%. Khi gia nhit ln n 135c Saccharose hu nh khng ht m. Nhng gia nhit trong thi
gian di hoc gia nhit trong thi gian ngn vi nhit cao hn s lm tng tnh ht m. Ngoi ra,
nu ta cho vo Saccharose 10% ng glucose hoc maltose hoc fructose th tnh ho nc ca hn
hp s mnh hn so vi Saccharose tinh khit.
Saccharose to ra dung dch qu bo ha rt d dng. Dung dch qu bo ha khng bn vng
v lng ng tha trong dung dch d kt tinh li gy ra s hi ng.
Saccharose b phn hy thp nhit thp khi c tc dng ca mt tinh bt v mt tinh bt
c axit nht nh (pH=5,2) nn lm cho Saccharose chuyn ha. Mc chuyn ha tng theo
thi gian v nhit . Khi Saccharose b chuyn ha khng nhng to ra ng chuyn ha m cn
to ra cc sn phm axit khc lm tng nhanh qu trnh chuyn ha.
Trong mi trng axit, Saccharose b thy phn thnh a -D-Glucose v /?-D- Fructose. Trong
mi trng kim, Saccharose b phn hy nhanh v to thnh fiifuron, axeton, axit lactic, axit formic,
axit axetic v cc cht c mu sm [3].
Tiu chun k thut ca Saccharose :
m

0,14%

ng kh

0,15%

axit (pH)

tinh khit

99,75%

T l tro

0,15%

2.1.2 Mch nha (nha)

Mch nha c dng lng, mu vng nht, trong sut hi ngt, nht v c mi thm c bit.
Mch nha c ch bin bng cch un nng nhm mc ch l thy phn tinh bt. Thnh phn
ha hc ca mch nha gm ch yu l maltose v dextrin nn mch nha cha lng dextrin cao nn
nht tng v v ngt gim i. Khi nu ko c c th chu nhit tng i cao m khng b bin
mu, ngc li nu mch nha cha lng maltose cao th tnh nht thp hn, v ngt hn nhng chu
nhit km hn so vi loi trn, loi ny d bin mu thm v sinh mi chy khi nu ko. Loi mch
nha cha lng maltose ln th cn c tnh ht m mnh, dng loi mch nha ny ch bin bnh

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ko th sn phm thng c mu thm v d b chy khi bo qun. Do , phm vi ng dng cho

mch nha b hn ch nht nh [1].
Cht lng mch nha b nh hng bi nhiu yu t nhng c nh hng ln nht l nguyn
liu sau [l .
Nguvn liu

Nc

Maltose

Dextrin

Tro

Tinh bt

(%)

(%)

(%)

(%)

(%)

Go np

21,8

53,7

22,5

0,23

Go t

16,8

62,4

13,3

0,53

Protit
(%)
1,2

3,8

2,4

Loi mch nha tt cn c tnh cht nh sau:

Hm lng cht kh
>75%
Nhit nu

130c, hi nghing v mu sm, khng b chy

Mu sc

Vng nht, trong sut

Mi v

Khng chua, khng c v kht

T p cht

Khng c tp cht nhn thy

Cn bo qun mch nha trong thng kn, nhit thp (khong 10C) [l .
2.1.3 Geatin
Gelatin khng mi khng v, cng trong sut nh thu tinh, mu t vng nht n h phch.
Gelatin l protein lng tnh vi im ng in nm trong khong 5-9 tu thuc vo nguyn liu th
v phng php ch to.
nhit thng gelatin c am t 9 - 13% v trng lng ring d=l,3 - 1,4. Gelatin c
nhng c tnh hu nh khng tan trong cc dung mi hu c nhng tan trong nc v cc dung dch
ng nht. Gelatin c tnh dnh v kh nng to thnh gel ng c trong mi trng nhit khong
35 - 400 c.
Gelatin c kh nng to dng gel hoc ng c trong mi trng nc nhit khong t 35-40oC, mt nng nht nh. Kh nng to gel ca gelatin trong mi trng nc l do khi tan
trong nc chng hnh thnh mng li an xen, kt dnh vo nhau. Gia cc mng li c cc l
hng gi nc v duy tr tnh rn ca h thng.
Gelatin khng phi l ngun protein hon chnh v thiu cc thnh phn tryptofan v c t

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methionin. Tuy nhin c d tiu v thng c dng lm thc n cho ngi bnh. Geatin dng nh
cht to kt cu trong sn xut bnh ko khng cha ng.
Trong ko, gelatin gi vai tr:

- Cht to bt: lm gim sc cng b mt ca pha lng.

- Cht n nh: to bn c hc cn thit trnh bin dng sn phm.
- Cht lin kt: lin kt mt lng nc ln ko di thi gian bo qun sn phm.
Cc qu trnh sn xut gelatin
Gelatin c sn xut t rt nhiu ngun: chit t xng ng vt c kh khong
(ossein), da ln, da b, da c...Tuy nhin, to ra gelatin thnh phm chng u tun theo mt quy
trnh chung. u tin l tin x l nguyn liu th. Neu nguyn liu ban u l xng th chng phi
c tch b Ca v cc loi mui khong. Nc nng hoc mt s loa dung dch c kh nng ho
tan mui khong s c s dng trong cng on ny. Hm lng cht bo ti a cho php trong
hn hp em chit l 1%. Neu nguyn liu th ban u s dng l da ca tru, ln, b... th cn phi
gim kch thc nguyn liu, nia sch, ty lng, loi b ht cc cht c s dng trong qu trnh
tin x l c da sch cho qu trnh chit. Chit l cng on quan trng nht trong qu trnh sn
xut gelatin. C 2 phng php tng ng vi

quy trnh tin x l c bn x l da trc khi

chit gelatin: x l bng axit, x l kim.

a. Quy trnh tin x l bng axit
Quy trnh ny s dng ngun nguyn liu ch yu l da ln, v da c i khi c s dng
xng ng vt. C s ca phng php ny l collagen c axit ho ti pH=4 trong mi trng
axit long trong thi gian t 8-30h (thng 18 n 24 gi) tu thuc vo kch thc v dy ca
nguyn liu. Trong giai on ny nguyn liu s trng ln n hai hoc ba ln th tch ban u ca
n. Sau khi x l, nguyn liu c loi axit bng cch ra nhiu ln bng nc sch cho n khi khi
trung ha. Sn phm to thnh c gi l gelatin loi A.
b. Quy trnh kim
Quy trnh kim c s dng i vi cc loi da b, tru,... Thu phn kim cc chui nhnh
asparane v glutamine thnh axit glutamic v axit aspartic tng i nhanh, ng thi qu trnh ny
loi b mt phn tp cht. Dung dch nc vi 1-2% c s dng x l da. Da c ngm trong
cc thng cha nc vi , c thc hin trong thit b khuy trn gin on. Sau khi qu trnh ny
kt thc, nguyn liu s c mang ra sch kim, ngm axit v chit ly gelatin bng nc nng.
Sn phm to thnh c gi l gelatin loi B.
c. Qu trnh chit

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e chit gelatin ngi ta cho nguyn liu th vo ni v a vo c un trong nc nng.

u trnh chit gelatin thng tin hnh nhiu ln (t 3-5 ln) nhit t 55 n 100c vi thi
gian mi ln chit t 4 n 8 gi. Gelatin c cht lng cao nht, da vo bn gel, thu c t qu
trnh chit xut nhit thp, nhit ny, s thy phn mch polypeptit xy ra t hn. Cc qu
trnh chit xut sau nhit cao hn gy ra bn gel thp, v to cho mu sn phm p hn.
Trong mi qu trnh chit gelatin u c s hnh

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thnh vng du m lm gim cht lng sn phm, v vy dch chit lun c lc v vt

vng du m. C th dng than hot tnh loi mu cho dch chit. Hm lng tro trong gelatin sau
khi chit vo khong 2 n 3 % v nu sn phm mong mun c hm lng thp hn th dch chit
phi c x l bng ct trao i in. Gelatin ng dng trong dc phm v nhip nh lun yu cu
hm lng tro rt thp. Sau dch chit c c quay chn khng n nng cao t 8 n 12 % tt
nht l t 15 n 20 %. Dch ny c a qua ct trao i ion ty mu v mi thu c gelatin c
cht lng cao hn. Tip tc lm kh bng cch thi khng kh nng, hoc sy phun. Cng on cui
cng l nghin, trn, theo yu cu s dng, ng gi sn phm. i vi gelatin dng trong thc phm
th tt c cc thit b trong qu trnh sn xut phi lm t cc vt liu thp khng g (cho c qu trnh
x l axit v x l kim ) trnh s nhim kim loi nng v nhm. Gelatin to thnh c im ng
in t 7-

2.1.4 Pectin
Pectin l mt polysaccharide tn ti ph bin trong thc vt, l thnh phn tham gia xy dng
cu trc t bo thc vt. thc vt pectin tn ti ch yu

dng l pectin ha tan v protopectin

khng ha tan:

Protopectin: khng tan trong nc, c trong thc phm, c ngun gc thc vt nh: rau
qu, c to thnh lp trung gian gia t bo v l cht liu lin kt cng c thnh t bo.

Pectin: ha tan trong nc, ng ho c trong c th.

Pectin l hp cht cao phn t polygalactoronic c n phn t l galactoronic v ru

metylic. Trng lng phn t t 20.000 - 200.000 vC. Hm lng pectin 1% trong dung dch c
nht cao, nu b sung 60 % ng v iu chnh pH mi trng t 3,1-3,4 sn phm s to ng.
Cu to phn t pectin l mt dn sut ca acid pectic, acid pectic l mt polymer ca acid Dgalacturonic lin kt vi nhau bng lin kt 1-4-glycozide.
COOCK '

COOCH3

H OH

H OH

Cu to Pectin

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Hp cht pectin c c trng bi 2 ch s quan trng l ch s methoxyl MI biu hin

cho phn trm khi lng nhm methoxyl -OCH 3 c trong phn t pectin v ch s este ha DE th
hin mc este ha ca cc phn t acid galactoronic trong phn t pectin.
Da trn mc methoxy ha v este ha, trong thng mi chia pectin thnh 2 loi: pectin
c methoxyl ha cao v pectin c methoxyl ha thp.

Pectin methoxyl ha cao (High Methoxyl Pectin - HMP): DE >50 % hay MI > 7%. Cht

ny c th lm tng nht cho sn phm. Mun to ng cn phi c iu kin pH =

3,1 - 3,4 v nng ng trn 60 %.

0 \

-0
-0

cooch3
Higlit Methoxyl Pectiii

Pectin methoxyl ha thp (Low Methoxyl Pectin - LMP): DE < 50 % hay MI < 7%.

c sn xut bng cch gim nhm methoxyl trong phn t pectin. Pectin methoxy thp c th to
ng trong mi trng khng c ng. Chng thng c dng lm mng bao bc cc sn phm.

COOH

COOH

Low Metlioxyl Pectin

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Trong qu trnh bo qun c th b tch nc hoc lo ha. Qu trnh to ng ph thuc vo

nhiu yu t: ngun pectin, mc methoxy ha cng cao th kh nng to ng cng cao. Khi s
dng cn phi ha tan pectin vo nc, khi pectin ht nc th mi s dng cng on cui ch
bin.

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Cc pectin u l nhng cht keo ho nc nn c kh nng hydrat ha cao nh s gn cc

phn t nc vo nhm hydroxyl ca chui polymethyl galacturonic. Ngoi ra, trong phn t pectin
c mang in tch m nn chng c kh nng y ln nhau c kh nng lm gin mch v lm tng
nht ca dung dch. Khi lm gim tch in v hydrat ha s lm cho si pectin xch li gn
nhau v tng tc vi nhau to nn mt mng li ba chiu rn cha pha lng bn trong.
ng dng
Pectin l cht to gel quan trng nht c s dng to ra cu trc gel cho thc phm.
Kh nng to gel ca n c s dng trong nhng thc phm cn c s n nh ca nhiu pha. Tc
dng to gel ca pectin c s dng ch yu trong cc sn phm mt tri cy v mt ng.
Tc dng ca pectin l to ra cu trc mt ng v mt tri cy khng b thay i trong qu
trnh vn chuyn, to ra mi v thm ngon cho sn phm v gim s ph v cu trc. Trong mt s
trng hp, pectin cn c s dng vi carageenan tng hiu qu to

2.1.5 Nirc
Nuc cng ng vai tr quan trng trong sn xut ko. Neu nc nhim axit th s khng
kim sot c t l ng kh v s i mu trong sut qu trnh ch bin. Neu s dng nc cng
s lm gim tc dng n nh ca pectin (cht to ng). Ngoi ra, nc cng cng lm gim nng
sut v hiu qu ca my mc.
2.2 NGUYN LIU PH
2.2.1 Phm mu
c mu sc bn ngoi hp dn, a dng th trong sn xut ko do phi b sung mu. Cht
mu c chia lm 2 phn: cht mu t- nhin v cht mu nhn to. Phn ln s dng cht mu nhn
to. Khi chn mu phi m bo khng c hi cho sc khe v mu phi

Cc cht mu t nhin c chit xut t thc vt hoc ng vt nh: cacmin (C22H10O13,

mu son), indigocacmin (Ci6 H N 02 (S03 Na)2 , mu xanh sng),...Trong , camin t ha lan trong
8

nc lnh, indigocacrnin d ha lan trong nc. Chl mu thin nhin cn c th dng mu ca nc

p hoc tht v rut cc loi rau qu n c (ngh, gc,...). Vic s dng cc nguyn liu l rau qu
c mu ti sng t nhin l hon ton thch hp v n cho php sn xut nhng sn phm nhum

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mu c gi tr cao nh cc thnh phn c trong rau qu nh gluxit, axit thc phm, cht khong,
vitamin,...Ngi ta cn nung ng ti nhit cao (160 - 200C) to thnh cht mu v xem l
cht mu c ngun gc thin nhin, cc cht mu thin nhin khc thng dung cn c: chlorophil,
caroten, v cc cht khc.
Cc cht mu nhn to c kh nng nhum mu ln nhng phn ln c hi nn thng ch s
dng vi t l rt nh.
Ngoi ra, cht mu trong thc pham cn c th chia thnh cc loi nh sau: cht mu tan
trong nc, cht mu tan trong du m, cht mu tan trong cn v sp. Phn ln ko dung cht mu
tan trong nc. Nhng loi ko c hm lng b m cao phi dung cht mu tan trong du m.
Theo quy nh, cht mu a vo trong ko khng vt qu 0,01% khi lng ko. ngoi ra,
phi ng cht mu trong cc bnh ng kn, nu khng n s ht m, vn cc, nh hng n ha
tan ca cht mu.
Mun cht mu ha tan u trong ko th trc tin phi ha tan cht mu thnh dung dch
vi lng nc t nht, thng t l nc: mu = 9:1.
Cc tiu chun ca cht lng mu thc phm dung trong sn xut ko:
Cht bay hi
Cht khng tan trong nc
Arsen
Ch

10 %

0,5%
1,4 ppm
10

ppm

2.2.2 Cht thom (mi)

Cht thm dng trong sn xut ko l cho sn phm c mi thm ngon, d chu, hp dn i
vi ngi tiu th.
Cht thm l nhng hp cht dng lng, dng bt, dng tinh th. Cht thm dng cho sn
xut ko l este , aldehyt, axit, ru.
Cht thm thin nhin l cc loi tinh du ly t thc vt bng phng php trch ly. Cc loi
tinh du t nhin thng dng l tinh du cam, tinh du qut, tinh du chanh, tinh du da, tinh du
da, tinh du c ph, tinh du ca cao, tinh du hoa hng,...
Cc cht thm tng hp l cc loi tinh du ly t bn thnh phm bng phng php ha
hc hoc bng phng php tng hp. V d: vanilin,...
Cht thm lu b bin cht do hin tng oxy ha. Tc bin cht nhanh hay chm l do

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nh hng ca nc, khng kh, nh sng, kim, axit. Do , cht thm cn c bo qun trong cc
l sm mu, ni ti, khng nn gn la v d sinh ra hin tng chy

Tinh du thm
L nhng cht thm t' nhin c cho trc tip vo ko. V d: tinh du cam, chanh, bc
h,...Tinh du c rt ra t qu, ht, thn, l, hoa ca cc loi cy khc nhau bng phng php
chng ct vi hi nc v cc phng php khc.
Este nhn to
Nhiu este nhn to c iu ch t axit bo hoc axit
format (HCOOHC2 H5 , m ru rum), iso amyl axetat (CH3 COOC5 H10 ,

thm v ru. V d: etyl

mi l), amyl axetat

(CH3 COOC5 H1 , mi chui),...

Este r tin hn tinh du nhng v phm cht th km hn.
Cc cht thm nhn to khc
Mt s cht thm nhn to khc c dng trong sn xut bnh ko ni chung v sn xut
ko do ni ring l benzaldehyt (CHsCHO, mi hnh nhn ng), metol (mi bc h), citrat
(C9 H15 CHO, mi chanh), ...
Tt c cc cht thm cn c bo qun kn, ch ti v mt.
2.2.3 Axit citric
Axit citric c s dng nhiu nht trong bnh ko, tt c cc loi ko cng, ko mm, ko
do u phi s dng n. Axit citric c sn xut bng cch ln men t ng cng nh t r
ng hoc c chit xut t trong qu chanh, cam. Trong thc t, lay axit citric t cam, qut
khng kinh t lm nn thng dng nm mc Aspergillus niger bin r ng thnh axit. Khi kt
tinh to thnh tinh th khng mu, khng mi, c v chua.
Axit citric l tinh th d tan trong nc hoc cn, kh tan trong este, t l ha tan trong cn
90% l 1:1, t l ha tan trong nc lnh nh hn mt cht so vi t l ha tan trong cn 90%. Nhit
nng chy l 155c.
Ch tiu cht lng ca axit citric:

Trang 15

Axit citric
Tro

99%
< 0 ,1 %

Kim loi nng

<50ppm

Tp cht

Khng c

Mu sc

Trng tinh

Trang 16

CHNG 3: QUY TRNH CNG NGH SN XUT KO DO

3.1 QUY TRNH CNG NGH SN XUT KO DO

uung ) { Nutc )

Nha

Lm tan

Ho tan

Phi trn

Rt khun

n nh

T = 80 - 85 c

T = 25 - 26 c t
= 24 - 26 h

Tch ko

o du /
Ao ng

On inh

Bao gi

T = 25 - 28 c
t = 20 n <

26h

3.2 GII THCH QUY TRNH

Ha tan ng :
Mc ch l ha tan hon ton ng. Bin i ng chuyn t tinh th sang th
lng.
Yu cu k thut ca dch sir :

Nhit si ca dch ng ~110c

Cht kh 80 -82%
Hm lng Rs 20 - 22%
Sir trong sut
Ho tan ng, pectin :
Pectin tan tt trong nc lnh to thnh dung dch tng i nht. Vic ho tan pectin trong
nc cn c tin hnh cn thn bi khi bt d dng ng vn to thnh mt lp gel ngn cn qu
trnh ho tan.
Thng thng trong sn xut, ngi ta thng dng my khuy c tc cao ho tan
pectin hoc ho tan pectin cng vi mt cht khc d tan trong nc nh ng.
Trn pectin v ng trng thi kh, cho nc vo ha tan hn hp trn nhit 70 75c, khuy trn u trnh hin tng pectin vn cc. Khi pectin ha tan ht th cho phn ng
cn li vo tip tc ha tan ng.
Thi gian ha tan l 8 - 10 pht. Neu ko di thi gian ha ng, lng nc bc hi nhiu,
dung dch trng thi bo ha c kh nng kt tinh tr li gy nn s hi ng.
Dung dch ng sau khi ha tan hon thnh th chon ha vo.
Ho tan Tig, nha:
y l mt qu trnh quan trng trong sn xut ko.
Mc ch chnh ca qu trnh l ho tan cc nguyn liu vo nc. Neu qu trnh ha tan
ng saccharose khng trit s to iu kin thun li cho ng ti kt tinh trong ko thnh
phm (do cc tinh th ng ha tan cha ht s ng vai tr l cc mm tinh th ca qu trnh kt
tinh). Trong quy m cng nghip, yu cu ca qu trnh ha tan l:

m bo thi gian ha tan ng ngn nht

Lng nc cn t nht

ng saccharose kh b kt tinh tr li

Lc:
Qu trnh lc nhm loi b tt c cc tp cht c trong dung dch, nht l c tp cht keo c
trong nguyn liu.
Khi dung dch ng si phi kp thi em lc, nu khng nc bc hi nhiu, dung dch c
li s kh khn.
Li lc bng kim loi khng r (thp,inox..t b n mn.
Nu ko:
Cc qu trnh xy ra trong nu ko

Bc hi nc
ng chuyn ha
Caramen ha
Nhit khi ko sau khi nu : 110 -115c
Thi gian nu di hn so vi ko cng (5-10 pht)
m ko sau nu (1-6%)
y l qu trnh dng nc nng ho tan ng, mch nha, dch pectin ri tip tc c c
n hm lng cht kh mong mun. Sau , nh trn hn hp ny vi dch gelatin to thnh
khi ko trng, sng.
Nu ko c th c c c bng hai cch: p sut thng v p sut chn khng. Thng th
s dng phng php c c chn khng v nhit c c thp, thi gian nhanh v cht lng sn
phm tt. Hn hp trn c c c trong ni nu chn khng p ck=500 mmHg, phn ln nc c
bc hi trong giai on ny dung dch c nng cht kh nh mong mun. Khi khi ko t
nhit yu cu, h thng cm bin nhit s t ng tt hi v x ko ra ngoi, qu trnh nu kt
thc.
Qu trnh c c ph thuc vo 3 thng s ch yu: nhit si, thi gian c c v cng
bc hi nc.
Lm ngui v trn gelatin:
Dung dch sau khi nu c lm ngui xung nhit 90c. Sau cho dung dch gelatin
vo khuy trn u.
Phi trn:
Dung dch ko c x ra tng m nh, cho hng,
dch

mu,
axit

vo,
khuy trn nh cc ph gia c trn u v trnh to bt.
Phi trn nguyn liu ph :

Tin hnh nhit thp

Ch c bin i c hc
Sau phi trn hn hp phi ng nht
Phi trn nguyn liu chnh :

Sau phi trn dung dch c dn.

Th tch khi ko n ra.
Khi ko mm, n hi v c nhiu l hng.
Mc ch ca qu trnh phi trn l ch bin, phoi trn nguyn liu thnh mt hn hp ng
nht chun b cho giai on khun v nh hnh.

Ngaykhi khi ko c x ra

khi ni c c th s c bm vo thit b trn.

Rt khun v n nh :
Hon thin: to hnh cho sn phm, lm tng gi tr cm quan ca sn phm.
Khun ko: c v sinh v gia nhit s b trc khi rt khun.
Hn hp sau khi phi trn phi h nhit xung ri mi rt khun. Nhit khng c h
qu thp v hn hp s c li rt kh rt khun.
Nhit thch hp rt khun l 80 - 85c.
Lm ngui v gi n nh phng lnh nhit 20 - 25c trong thi gian 18 - 20h.
To hnh, o ng (hoc o du):
Mc ch: tng gi tr dinh dng v cm quan cho sn phm, gi cho ko khi dnh vo
nhau.
Ko sau khi n nh v tch khun s c vn chuyn n b phn o ko. Ko sau khi
c o sc qua b phn lm kh (hoc ro) ng hay du dnh vo sn phm, sn phm khng
b m t.
n nh:
Hon thin: c nh hnh dng cho sn phm.
Sau khi o du hay o ng, sn phm rt mm. Do , cn phi n nh nhit 25 - 28
oc, trong thi gian 12-24 gi.

ng gi:
Ko c ng ti cch ly vi mi trng bn ngoi, ko di thi gian bo qun, vic
ng ti ko phi t cc tiu chun v khi lng ko, an ton s dng v bo qun, k c t yu t
cm quan.
Sau l giai on ng thng, trong thng phi m bo s ti ko, khi lng ko ghi trn
thng, phi c ba lt y v np thng...
3.3 MT S CH TIU CA KO DO THNH PHM
Bng 3.1: Ch tiu ha l ca ko do thnh phm
Tn ch tiu

Ko do

m (%)

10-12

Hm lng ng kh (glucose, %)

35-45

Hm lng ng saccharose (%)

Hm lng tro khng tan trong HC1 10% (%)

>40
<0,1

Bng 3.2 : Ch tiu cm quan ca ko do thnh phm

Tn ch tiu
Ko do
Hnh dng bn ngoi

Vin ko c hnh nguyn vn khng b bin

dng, trn mi vin ko c tm u bt o.
Trong cng mt gi ko, cc vin tng i
ng u.

Mi v

Thm c trng, v ngt thanh.

Trng thi
Mu sc

Do, mm, hi dai, khng dnh rng.

Ko trong, c mu sc c trng cho tng
loi.

Tp cht l

Khng c

Bng 3.3: Cc ch tiu vi sinh

Tn ch tiu

Slng

Tng s vi khun hiu kh

Khng ln hn 5.10 CFU/g

Coliforms

Khng ln hn 1 o CF/g

Escherichia coli

Khng c c

Clostridium perfringens

Khng c c

Tng s nm men

Khng ln hn 1 o CFU/g

Nm mc sinh c t

Khng c c

CHNG 4: CC LOI KO DO
4.1 KO DO TRN BNG (KO GUMMY)
Cch lm ko Gummy:
Ko Gummy bt u bng tinh bt ng trn, xi-r bp, ng, gelatin, mu sc v hng v.

Nhng thnh phn ny c cn, trn v bm vo mt ni nu ko. Hi

nc chy bn ngoi ca cun dy, nu n ko bn trong.
Ko chy vo mt bung chn khng loi b m qu mc.

Mu sc, hng v, axit, v tri cy c c c thm vo ko v c a vo ni

trn:

Tip theo, ko nu chy a vo my tinh bt. My ny s dng mt lot cc khun y tinh bt

lm cho ko c hnh dng khc nhau.

Bn khun s i theo mt my p dn to hnh dng ca ko thnh tinh bt.

Bn khun sau i theo cc phu lm trn y ko v ko c nu chn. y, ko c

bm vo trong lm y cc khun v l ko thnh phm. Khi y, bn khun c xp
chng ln nhau v cho php kh.

 y, ko c tch ra t tinh bt c.

Ko c a vo mt bng ti

Ko c a vo trong mng gi cho n khi dnh vo nhau.

4.2 KO DO TINH BT
Thnh phn: ng, glucose 42 DE, mt tinh bt,
hng, mi v mu (ty tng sn phm, vd: ko do tinh bt bp,

ng kh, gelatin, axit citric,

ko do tinh btgo...)

u trnh thc hin :

Ha tan ng, mch tinh bt, ng kh v ' nc > em i nu.

Chun b dch tinh bt ( nhit thp).

Trn hai loi trn v nu n Bx = 76 - 78%.

Hnh : Ko do tinh bt
4.3 KO DO AGAR
Thnh phn gm c: ng, glucose 42 DE, agar, nc, natri citrate, axit citric, tinh du,
mu v mi (ty tng sn phm, vd: ko do agar da, ko do agar nho, ko do agar da, ko do
agar sa,..
u trnh thc hin :

Ngm agar trong nc 2-4h

B sung natri citrate vo v nu si, duy tr nhit ny trong vng t 5-10 pht
agar chuyn thnh dch .

B sung ng khi ha tan sir glucose. un si n 107c sau rt sang mt

thng khc, lm ngui n 75c v vt bt.

Sau cngtrn vi cc acid, du, cht mu.

Hnh : Ko do agar
4.4 KO GM (GM)
4.4.1 Ko gunt cng
Thnh phn : gum arabic, nc, ng, siro glucose, mu v mi. Qu trnh thc hin :

- Giai on 1: ha tan gum v loi b cc tp cht.

- Giai on 2: ha tan v un si n 124c.

Hnh : Ko gum cng

4.4.2 Ko gum mm
Thnh phn : ng, glucose, nc tri cy c c, gum gelatin. Ko gum : hng nho,
hng cam, hng bc h,....

4.5 KO NOGAT
Thnh phn : nc, lng trng trng, bt ng, glucose, sa gy, bt cacao, bt malt, mt
ong, ht hnh nhn.
Qu trnh thc hin :

Ha tan trng v mt ong trong nc, b sung bt ng, trn vi tc nhanh.

Ha tan ng trong nc, b sung Sir, nu si n 127c. Cho vo mt thng

cha nh c gia nhit, nh trn vi tc chm .

Sau cng l trn u bt malt, bt cacao, bt sa gy, ht hnh nhn, ri em trn

u vi hai hn hp trn.

Hnh : Ko nougat
4.6 KO DO MARSHMALLOW
Thnh phn : nc, ng, ng kh, siro glucose, lng trng trng, gelatin, mu v
mi.
Qu trnh thc hin:

un hn hp siro : ng, ng kh, siro glucose, nc, sau lm ngui ti

70c .

Trn hn hp gelatin, lng trng trng, nc, sau nh trn (qut) vi hn hp

trn n t trng (theo yu cu) 0,4 - 0,5.

Rt vo khun (4-6% m) nhit khong 50c cho n kh trong vng 16-

24h nhit thng.

Ngy nay,vi mu sc bt mt, kiu dng d thng. Masrhmallow c hng triu teen a
chung trn th gii. N tr thnh mn qu trong cc dip c bit, trong bui cm tri, d ngoi ngoi
tri. Theo truyn thng, cc nc phng ty, ko do c xin thnh tng chui v nng ln
trn ngn la than hng. Khi cho vo la, c 1 lp bt bn ngoi tan ra

li v ngon ngt. Nhng loi nh dng b vo ly cocoa, n tan ra trong nc nng v bo

bo ngt ngt v lm t ng. Marshmallow tng chng cho mm mi v s do dai v mt cht
hng v na.

Hnh : Ko do MARSHMALLOW

CHNG 5: MT S LOI KO DO TRN TH TRNG VIT NAM

VA TH GII
Sn lng ko ti Vit Nam nm 2010 vo khong 450.000 tn, n nm 2015 t khong
700.000 tn. T l tng trng doanh s bn l bnh ko th trng Vit Nam trong giai on t
nm 2010-2015 tnh theo USD c tnh khong 115%/nm, trong khi con s tng t ca cc nc
trong khu vc nh Trung Quc l 49,09%; Philippines 52,35%; Indonesia 64,02%; n 59,64%;
Thi Lan 37,3%; Malaysia 17,13%...

(ngun: Bo kinh t Vit Nam)

5.1 MT S LOI KO DO C TRN TH TRNG VIT NAM
5.1.1 Ko do tnh bt

Hnh 5.1.1 : Ko do tnh bt

5.1.2 Ko do Agar

Hnh 5.1.2 Ko do agar

5.1.3 Ko Gm (gums)

Hnh 5.1.3 : Ko gum cng

5.1.4 Ko do bc ng

Hnh 5.1.4 : Ko do bc ng
5.1.5 Ko do MARSHMALLOW

Hnh 5.1.5:Ko do MARSHMALLOW

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5.1.6 Ko do tron bng

5.2 MT S LOI KO DO TRN TH GII

Hnh 5.2.1 Ko do agar :syrup tri cy - mt ong (c)

Hnh 5.2.2 : Ko nougat Montelimar (Php)

Trang 35

5.1.6 Ko do tron bng

Hnh 5.2.3 Ko do Harbo (Php)

MC LC
TIU LUN MN CNG NGH SN XUT NG BNH KO. . . . .1
LI M U.........................................................................................3
CHNG 1: I CNG V KO DO..........................................4
1.1LCH S V KO DO.....................................................................4
1.2I CNG V KO DO..............................................................5
CHNG 2: NGUYN LIU SN XUT KO DO......................5
2.1NGUYN LIU CHNH.....................................................................5
2.1.1irng knh (saccharose)..................................................................5
2.1.2Mch nha (nha).................................................................................6
2.1.3Geatin...............................................................................................7
2.1.5Nirc...............................................................................................13
2.2NGUYN LIU PH........................................................................13
2.2.1Phm mu.......................................................................................13
2.2.2Cht thom (mi)..............................................................................14
2.2.3Axit citric........................................................................................15
CHNG 3: QUY TRNH CNG NGH SN XUT KO DO 17
3.2GII THCH QUY TRNH...............................................................19
ng gi:................................................................................................22
3.3MT S CH TIU CA KO DO THNH PHM....................22
CHNG 4: CC LOI KO DO..................................................24

Trang 36

5.1.6 Ko do tron bng

4.1KO DO TRN BNG (KO GUMMY)......................................24

4.2KO DO TINH BT.......................................................................29
4.3KO DO AGAR..............................................................................29
4.4KO GM (GM)............................................................................30
4.5KO NOGAT.................................................................................31
4.6KO DO MARSHMALLOW.........................................................31
CHNG 5: MT S LOI KO DO TRN TH TRNG VIT NAM VA TH GII
................................................................................................................33
5.1MT S LOI KO DO C TRN TH TRNG VIT NAM 33
5.1.1Ko do tnh bt..............................................................................33
5.1.2Ko do Agar..................................................................................33
MC LC.............................................................................................36
TI LIU THAM KHO....................................................................37

TI LIU THAM KHO

1. T b mn thc phm. ng Bnh ko - Trng Thng Nghip Trung ng (1970),
r.36,38,39).
2. L Vn Vit Mn (ch bin). Cng Ngh Ch Bin Thc Phm - NXB i Hc Quc Gia
TPHCM (2010), tr.5 79,593,594).
3. Cng Ngh Sn Xut Bnh Ko Trng i Hc Cng Nghip TPHCM (2009),
(tr.,4,5,7,8,12,13,14,15,87,88,89).
4. http://svdanang.com/@pbkok/showthread.php?t=25723
5. http://igo-doanhnhan.blogspot.com/2007/08/hans-ricgel-ng-vua-ko-do.html

Trang 37

6.
http://www.google.com. vn/images?hl=vi<S:source=hp&q=elly+candyS:aq=f&aqi=S:aql
=&oq=&oi=image_result_group&sa=X
7. http://en.wikipedia.org/wiki/Gurnmi candy
8. http://inventors.about.eom/od/gstartinventions/a/gummi.htm
9. http://home.hagiangvui.org/marshmallow/

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