N CNG NGH CH BIN THC PHM

LI M U Thc phm ng vai tr v cng quan trng i vi i sng con ngi, trong bnh c ngha rt ln. Bnh l mt loi thc phm rt thun tin trong tiu dng, n cung cp nng lng ln v cha nhiu cht dinh dng nh: ng, sa, b, trngm bo l ngun thc n lu di cho con ngi trong qun i, du lch, c bit vo cc dp l tt, lin hoan hay dng lm qu tng biu cho ngi thn. Nhng nm gn y cng vi s pht trin cu nn kinh t v s gia tng trong quy m dn s vi c cu tr, bnh l mt trong nhng ngnh c tc tng trng cao v n nh ti Vit Nam. Cc cng ty bnh ln trong nc ngy cng khng nh c v th quan trng ca mnh trn th trng vi s a dng trong sn phm cht lng kh tt ph hp vi khu v ca ngi Vit Nam, cnh tranh rt tt vi hng nhp khu. Ngoi ra, dn s vi quy m ln, dn s vi quy m tr, t l dn c thnh th tng cng khin cho Vit Nam tr thnh mt th trng tim nng v tiu th hng lng thc thc phm trong c bnh . Tuy nhin cc sn phm trong nc vn cha tha mn nhu cu ngi tiu dng, trn th trng vn cn tn ti rt nhiu sn phm bnh ko ngoi nhp. ng thi s lng cc nh my bnh ko trong nc cn t, nng sut cn thp cha p ng nhu cu ngy mt tng cao. Phn ln cc nh my ln u nm min bc v min nam c th H Ni, thnh ph H Ch Minh v cc vng ln cn. V vy, vic xy dng nh my sn xut bnh l nhim v cn thit. c bit l trong giai on hin nay nc ta va gia nhp WTO, l c hi sn phm hng ha ca nc ta gia nhp th trng quc t. Vi nhng nguyn nhn trn vic xy dng nh my bnh l cn thit. V vi nhim v tm hiu quy trnh sn xut bnh quy xp v cch tnh cn bng vt cht l mt iu quan trng v cn thit, gip chng ta hiu r v lch s, tnh hnh v quy trnh sn xut bnh quy xp hin nay. Nhm p ng nhng nhu cu thit yu cho x hi ngy nay.

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 N CNG NGH CH BIN THC PHM

CHNG I: TNG QUAN V BNH COOKIES 1.1. Lch s bnh cookies Bnh cookies u tin c lm ra l do mt vic ngu nhin, nh l mt th nghim. Cc u bp dng mt t bt nho lm bnh kim tra nhit ca bp l trc khi lm bnh ln. Nhng ci bnh nh dng th chnh l bnh cookies c gi lkoekje, n c ngha l little cake trong ting H Lan, c lm t bt nho. Ti M, cookie c m t nh l mt loi bnh mng, ngt v thng l nh. Theo nh ngha, bnh cookie c th rt a dng, da trn bt bnh ngt, hoc l gin hay mm. Mi quc gia c mt t ring ca mnh cho dng cho bnh cookies. Bnh cookies c gi l cookiess Anh v c, v Ty Ban Nha l galleta, c gi chng l keks, v ti c nhiu tn ch cc dng khc nhau ca cookies bao gm amaretti v biscotti.. Bnh cookies u tin c cho l bt ngun t Ba T n (nay l Iran), mt trong nhng nc u tin tinh luyn ng. bnh rt ni ting trong ch Ba T. T cookies bt ngun t t keokje H Lan v u tin c lan truyn n M. V n Anh trong th k 19, chng c dng kt hp trong cc bui ung tr v c gi l cookiess hay l bnh ngt nh Scotland. C hng trm cng thc lm cookies M. Nhng khng c mt cun sch no c th lu tr cc cng thc lm cho tt c cc loi cookies. 1.2 Th trng bnh cookies Cng ging nh cc ngnh cng nghip ch bin thc phm, nc gii kht.., ngnh cng nghip ch bin bnh ko Vit Nam c mt qu trnh pht trin lu di. T vic sn xut bnh ko truyn thng bng th cng, n nay c nc c khong 30 n v sn xut bnh ko cng nghip c quy m ln, c trang b cng ngh hin i c kh nng sn xut cc sn phm c cht lng cao tng ng vi cc sn phm bnh ko ca cc nc trong khu vc. Tng gi tr th trng bnh ko Vit Nam hin nay khong 3.800 t ng, trong cc n v trong nc chim 70% th phn, 30% th phn cn li l nhp khu t Trung Quc, Thi Lan, Indonesia, Hng Kng v Malaysia... Chim lnh trn th trng v dng sn phm cookie hin nay c th c bit n l cng ty Kinh . Cng ty ang sn xut 7 nhm sn phm: bnh cookies, bnh GVHD: NGUYN HU QUYN TRANG 2

 N CNG NGH CH BIN THC PHM

crackers, bnh qu, bnh snack, bnh trung thu, bnh m cng nghip, ko cng, mm v chocolate. Trong bnh crackers l sn phm ch lc ca Cng ty, chim 52% th phn bnh crackers trong nc. Sn phm bnh crackers ca Cng ty c xut i nhiu nc trong c c th trng M. K n l bnh cookies ca Cng ty chim ti 45% th phn bnh cookies trn th trng trong nc. Tip theo l bnh trung thu, tuy l mt hng c tnh cht thi v nhng doanh thu t bnh trung thu li chim ti 15% tng doanh thu ca Cty v Kinh l nhn hiu chim v tr s mt v sn lng, doanh s v cng ngh. K n c th k l cng ty Bibica hin chim khong 7%-8% th phn bnh ko c nc vi tng doanh thu nm 2000 l 187,26 t ng. Sn phm ca Cng ty ch yu tiu th trong nc (chim 96%-97% tng doanh thu) cn doanh thu t xut khu ch chim khong 3%-4% tng doanh thu vi sn phm xut khu ch yu l cc sn phm nha Theo c tnh ca Cng ty T chc v iu phi IBA (GHM), sn lng bnh ko ti Vit Nam nm 2008 vo khong 476.000 tn, n nm 2012 s t khong 706.000 tn; tng gi tr bn l bnh ko th trng Vit Nam nm 2008 khong 674 triu U SD, nm 2012 s l 1.446 triu USD. Th trng bnh ko c chia lm 3 nhm: s c la, bnh ko ng v ko gum. Vo nm 2008, tng gi tr th trng bnh ko l 7,329 t ng, trong s c la t khong 629 t ng, bnh ko ng 6,223 t ng v ko gum khong 478 t ng. Da trn cc s liu do Euromonitor International cung cp, t nm 2003 n 2008, ton b th trng tng trng vi tc gp hng nm l 14.1%; trong bnh ko ng l13.5%, s c la l 10.4%, gum tng trng cao nht vi tc 16.3%. Th trng tiu th bnh ko tri rng khp nc, c vy l do mc pht trin cc chui h thng ln ca tng cng ty ni chung, v nh cc ca hng nh ni ring. Ring dng bnh cookie trn th trng Vit Nam khng ch c dng bnh kh cao cp m cn c c cc loi bnh khc nh nu trn Mt s cng ty sn xut bnh cookie ln, c mt trn th trng nh : Kinh cookie chim cookies ca Cng ty chim ti 45% th phn bnh cookies trn th trng trong nc. Cng ty CP bnh ko Bin Ho c 3 nhm sn phm chnh: GVHD: NGUYN HU QUYN TRANG 3

 N CNG NGH CH BIN THC PHM

Nhm bnh: chim 55% tng doanh thu nm 2005 (bao gm dng bnh kh chim 20-25% t trng doanh s v khong 20% th phn bnh cookies, cookies trn th trng; dng sn phm snack; dng sn phm bnh trung thu; dng sn phm bnh ti;v cc sn phm bnh dinh dng cho tr, b m mang thai v cho con b, cho ngi n king v bnh tiu ng); Nhm sn phm ko: chim t trng 40% doanh s nm 2005 ca ton Cng ty v khong 35% th phn ko c nc. Nhm sn phm t mch nha: lm nguyn liu sn xut ko v cung cp cho mt s n v trong ngnh. Nhm sn phm ny chim t trng nh nht trong tng doanh thu ca cng ty ch khong di 5% (nm 2005). [10] Ngoi ra cn mt s thng hiu chuyn cho dng bnh cookie Cng ty c phn bng sen, a dng ho nhiu dng sn phm cookie Cng ty LD TNHH Hi H Bo co thc hnh ng bnh ko BridalCookie l cng ty chuyn sn xut v cung cp bnh cookie lm qu tng cho khch tham d m ci (wedding cookie) v qu tng doanh nghip dng trong cc dp trin lm, l k nim ca cng ty,... (logo cookie). Cng ty Bnh ko Qung Ngi Cng ty C Phn Thc Phm Vit Php CTy CP Lai Ph, chuyn sx thch rau cu, bnh cookies, ko do, socola Mt s sn phm cookies ca cng ty c phn Kinh

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 N CNG NGH CH BIN THC PHM

Mt s sn phm cookies ca cng ty c phn bnh ko Hi H .

Mt s sn phm cookies ca cc cng ty khc.

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 N CNG NGH CH BIN THC PHM

1.3 c tnh Cookie chim mt lng ln trong cc sn phm bnh nng c lm t bt m, l loi bnh ngt khng ln men, bnh gin v kh v chng c hm lng nc thp, l loi thc phm l tng d tr, c hnh dng nh, dy v b mt lng mt. N mang nhiu ngha vn ha. M, cookies l loi bnh nng mm, dy hoc l bnh cun nh tng t nh l bnh nng xp. Anh, cookies tng ng nh l bnh cookie v cracker M. 1.4 Gi tr dinh dng Vai tr v nh hng ca dinh dng thc phm n sc khe con ngi tr thnh mt ch c quan tm cc k t nht l cc nc pht trin. Ngy nay, nguyn liu dng sn xut bnh rt phong ph v bnh l mt mt hng c gi tr cao v mt dinh dng v cung cp nhiu nng lng cho c th v trong bnh c cha y cc thnh phn gluxit, protit, lipit v c th c b sung thm vitamin, cht khong trong gluxit chim mt phn ln trng lng ca bnh. V d nh dng 100g bnh quy c th cung cp cho c th 387kcal. 1.5 Gi tr s dng Bnh rt thun tin trong vic s dng. Bnh l mt loi thc phm n lin c gi tr dinh dng cao v ngon ming. N rt thch hp vi cc bui lin hoan, picnic Bnh ngy nay, c s dng nh mt loi thc n c bn trong cc ba n, bnh c xem nh mt thc phm tng cng dinh dng v c bit bnh cn c dng lm qu biu vo nhng dp L, Tt. 1.6 C s l thuyt sn xut bnh 1.6.1 S to thnh bt nho Bt nho sn xut bnh qui l hn hp ca bt m vi mt lng nc thch hp. Trong gluten ca bt m l thnh phn chnh ng vai tr quan trng trong vic to thnh bt nho. Gluten bt m l hp cht cao phn t gm c gliadin v glutenin, c kh nng trng n trong nc lnh v gi c lng nc kh ln. Khi nho bt m nu lng nc th gliadin v glutenin s to ra nhng si ch mng nh cc ht tinh bt thm nc li vi nhau. Ct gluten ny lm cho bt nho t bt m c tnh do n hi m bt nho t cc ht ng cc khc khng c c. GVHD: NGUYN HU QUYN TRANG 6

 N CNG NGH CH BIN THC PHM

Hm lng ng v cht bo cao s hn ch mc trng n ca gluten, do bt nho ng c ng v cht bo t hn bt nho dai. Mt khc m thp, thi gian nho ngn v nhit thp ca bt nho ng cng hn ch s trng n ca gluten v th ta thu c bt nho ti v do 1.6.2 Nhng bin i trong qu trnh nng bnh 1.6.2.1 S thay i l ha - Thay i protit v tinh bt: t nng bnh 50-70oC th protit ca tinh bt bin tnh mt phn. Lc ny cng xy ra s h ha tinh bt nhng khng hon ton. Cc protit mt nc cng vi tinh bt h ha to ra cu trc xp, trn b mt ct ny cht bo c hp th dng mng mng. - S to v: v bnh khng c xut hin qu sm v n s ngn cn s bc hi nc v tng th tch ca bnh. Do ta nng bnh ban u khng c qu cao. Lm m bung nng s to iu kin cho v to ra mng v giai on mun nht. - S thay i th tch: l do tc ng ca cc kh to ra khi phn hy thuc n + Nhit phn hy ca NH4HCO3 gn 60oC + Nhit phn hy ca NaHCO3 t 80-90oC Bt nho c m cng cao (khi cc iu kin khc nh nhau) th bnh cng xp nh kh nng to hi ln. - S thay i mu sc: trong qu trnh nng trn b mt bnh xut hin lp v vng nu v to ra nhng hng v thm ngon. Ngoi ra ng b caramen ha trong qu t nh nng v thuc n NaHCO 3 cng lm cho bnh c mu vng ti. S phn hy ca ng kh to ra fucfurol v cc andehyt khc lm cho bnh c hng thm v mi v d chu c bit. 1.6.2.2 S thay i ha hc - Tinh bt: hm lng tinh bt khng o tan v mt phn b thy phn trong qu trnh nng to tinh bt ho tan v dextrin. Hm lng dextrin c khi tng n 50% so vi lng ban u ca n. - ng: lng ng trong bnh qui gim l do khi nng mt phn ng b caramen ha. - Protit: hm lng protit chung hu nh khng thay i nhng tng dng protit ring bit th c s thay i ln. GVHD: NGUYN HU QUYN TRANG 7

 N CNG NGH CH BIN THC PHM

- Cht bo: gim i rt nhiu v ch cn li trong bnh qui t 2,7-2,9% so vi trng lng ban u. - Ch s it ca cht bo: sau khi nng ch s it ca cht bo gim i rt nhiu. Ch s axit ca cht bo c thay i song khng theo quy lut nht nh. - kim: gim nhiu do tc dng ca thuc n kim vi cc cht c tnh axit trong bt nho, ng thi cn do mt phn NH3 bay ra khi phn hy. - Cht khong: hu nh khng thay i trong qu trnh nng.

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 N CNG NGH CH BIN THC PHM

CHNG II: TNG QUAN V NGUYN LIU 2.1 Bt m Bt m c ch to t ht la m thuc h ha tho bng phng php nghin. La m c hai loi l la m en v la m trng. Do , ngi ta cng chia bt m thnh 2 loi: Bt m en: Ch bin t ht la m en. Bt m trng: Ch bin t ht la m trng.Ty theo cht lng bt ta chia ra lm cc loi bt: thng hng, loi I, loi II, nghin ln. Ty thuc vo ging la m sn xut bt m v bt m c thnh phn ha hc khc nhau. Nhng nhn chung, bt m c cc thnh phn c bn nh sau : Cht v c: chim t 15-17%, ch yu l nc v mui khong Cht hu c: chim t 83-87% gm glucid, lipid, protid, vitamin, sc t, enzyme C 2 phng php sn xut bt: Phng php nghin th: Nghin khng phn loi, ch thu c mt loi bt. Phng php nghin tinh: Nghin phn loi, thu c nhiu loi bt. a. Thnh phn ha hc ca bt m Loi v Thnh phn ha hc trung bnh tnh bng % cht kh hng bt Pentozan Tinh bt m Bt m trng Thng hng Hng I Hng II Bt m en Hng A Hng B 4,5 6,0 73,5 67,0 9,0 10,5 1,1 1,7 4,7 5,5 0,4 1,3 0,75 1,45 2,5 3,5 77,5 71,0 14,0 14,5 1,5 1,9 2,0 2,8 0,3 0,8 0,75 1,25 1,95 79,0 12,0 0,8 1,8 0,1 0,55 Protit Cht bo ng Xenluloza Tro

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 N CNG NGH CH BIN THC PHM

b. Protid : Chim khong 8-25%, cu trc phn t protid c nh hng ti cht lng gluten, Cht lng gluten nh hng ti cht lng ca bnh. Nu t l mi lin kt disulfua tri hn ngha l protid c cu trc bc ba v bc bn nhiu hn th gluten ca bt cht hn, sc cng ln hn, cht lng bnh tt hn. Protid ca bt m ch yu l dng n gin: protein. Protein ca bt m gm c 4 nhm: Albumin, Globulin, Glutelin, Prolamin. Albumin, Globulin chim khong 20% protein ca bt m. Glutelin v Prolamin l 2 protein quan trng v chim khong 80% protein ca bt m. Hai loi protein ny l tc nhn chnh to nn mng phn b u trong khi bt nho khi kt hp vi nc, mng li ny chnh l gluten. Khi nho trn bt m vi nc, protein ca bt m to thnh mng phn b u trong khi bt nho, mng li ny va dai va n hi, c tc dng gi kh v lm khi bt nho n. Nu mang khi bt nho ra vi nc, tinh bt s tri i, phn cn li l protein cn c gi l gluten. Hm lng gluten t trong bt m chim khong 15 - 35 % ty thuc vo hm lng protein ca bt m. Gluten t cha ti 70% nc, 30% cht kh. Cht kh cn li ch yu l protein (chim 90%), glucid, lipid, khong v enzyme (chim 10%). Cht lng gluten c nh gi bng cc ch s nh: mu sc, n hi, dn di. Bt c gluten cht lng cao th n hi tt, dai cao v dn trung bnh, bnh s n v ngon. Trng hp gluten yu ngha l dn di ln, dai thp, t n hi th bt nho s dnh, bnh t n v b b ra. tng cht lng gluten khi nho bt c th b sung cc cht oxy ha: acid ascorbic, kali bromat, peroxit,, ngc li nhng cht kh s lm gim cht lng gluten .

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 N CNG NGH CH BIN THC PHM

c. Glucid: Ch yu l cc loi glucid khng ha tan trong nc (tinh bt, cellulose, hemicellulose,) v mt s t ng (saccharose, glucose, fructose, maltose). Tinh bt: L glucid quan trng nht, cha trn 90% cht kh ca bt. Hm lng tinh bt cng ln th hm lng protein cng nh v ngc li. Cellulose v hemicellulose: Ph thuc vo hng bt, hng bt cng thp th hm lng 2 loi glucid ny cng cao. ng trong bt chim khong 0,8-1,8%, bt hng cng thp th hm lng ng cng cao. Dextrin v pentozan: c nh hng xu ti cht lng bnh v dextrin khng ht nc nn nhiu dextrin rut bnh t v t n hi, cn pentozan d keo ha lm tng nht v dnh ca bt nho. Cellulose v hemicellulose: c th ngi khng tiu ha c nn trong bt cng t cng tt, hm lng hai cht ny trong bt m ho hng v loi I t hn trong loi II v loi th. d. Lipid Cha khong 0,8- 2,5% ty loi bt. Trong bt m c khong 0,4- 0,7% photphatid, ch yu l Leucithin. Leucithin l cht bo c tnh ho nc v hot ng b mt cao nn nh ha tt gip cho gluten n hi tt hn lm tng cht lng bt nho v bnh nng. Trong qu trnh bo qun, cht bo d b phn hy, gii phng acid bo t do, nh hng ti acid v mi v bt. e. Vitamin Bt m cha nhiu vitamin nh: B1, B6, PP. Hng bt cng cao th vitamin cng thp v ngc li.

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 N CNG NGH CH BIN THC PHM

f. H enzyme : - Enzyme trong bt c y cc h trong ht m, tuy nhin trong sn xut cn c bit lu protease v amylase. Protease phn gii protein cu trc bc ba, do gluten b vn nt lm gim cht lng bt nho. Protein bt m c hot ng mnh 45- 47oC v pH=4,5 5,6. Khi b sung cht kh th hot ca protease tng nhng vi cht oxy ha v mui n b km hm. - Tc dng tch cc ny ch i vi -amylase v n thy phn tinh bt thnh maltose, cn -amylase thy phn tinh bt thnh dextrin m dextrin th lin kt vi nc km lm cho rut bnh b t, do lm gim cht lng bnh. g. Ch tiu nh gi bt m : - Cht lng bt m c nh gi theo TCVN 18957-76 hoc TCVN1874:1995 Trong , bt m c nh gi v cc ch tiu sau: - m: thng qua phng php sy. - mn: thng qua vic sng trn ry in vn tc 180 - 200 vng/pht vi kch thc ry: d = 125mm - Mu sc, mi v: dng phng php cm quan. - nhim cn trng: sng trn ry v quan st. - Tp cht st: dng nam chm tch v nh gi. - Khi lng, cht lng gluten t: cn, kim tra mu, cng, n hi. - chua: s dng phng php trung ha. - Hm lng tro: bng cch tin hnh v c ho mu.

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 N CNG NGH CH BIN THC PHM

h. Cc ch tiu cht lng bt m dng trong sn xut bnh cookies STT 1 Tn ch tiu Mu sc Yu cu Trng ng hay trng c trng ca bt m t nhin 2 3 4 5 6 7 Mi V Tp cht v c Su mt m mn Cn li trn ry 420 m Qua ry 118 m 8 Gluten t Hm lng Cm quan cng t 9 10 11 Hm lng tro chua Tp cht Fe 32 35% Trng ng, mm mi v n hi tt 13 16cm 0,4 0,75% 3,5 ml NaOH/100g 30 mg/kg 20% 80% Mi t nhien ca bt m khng c mi l Khng c v chua, ng hay v l Khng c ct sn Khng c 13%

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 N CNG NGH CH BIN THC PHM

2.2 ng Trong sn xut bnh, ng c dng ch yu l ng saccharose. Ngun gc: ng saccharose rt ph bin trong t nhin, c nhiu trong ma, c ci ng hay tri tht nt, tn ti di dng tinh th i khi cng c th tn ti di dng v nh hnh nhng khng bn. ng saccharose c: Cng thc phn t: C12H22O11 Khi lng phn t: 324 Khi lng ring 1,5879g/cm3 Nhit nng chy 185oC Tnh cht ca saccharose: + Trong mi trng axit v nhit cao rt d b thy phn cho ra glucose v fructose (tc xy ra hin tng nghch o ng). + Thng thng t ht m nhng khi un nng nhit cao (khong 130oC) th li c kh nng ht m mnh v n 160oC th bt u cho phn mg caramen ha. + Tan tt trong nc ( ha tan 25oC l 2,04 kg/kg nc) v tan tng theo nhit . + ngt trong dung dch ph thuc vo s c mt ca cc cht khc v iu kin mi trng nh pH, nht, v hm lng NaCl Vai tr ca ng trong sn xut bnh: + Vai tr chnh ca ng l to v ngt. Ngoi vic to v ngt, ng cn gp phn to cu trc, mu sc, hng v thm ngon cho sn phm bnh nng. + ng lm mm bt nho, gip bt m ht nc trng n + ng l ngun cung cp nguyn liu cho phn ng Maillard, phn ng Caramel. Cc ch tiu cht lng ng dng trong sn xut bnh cookies: Sau khi chn ng tinh th t cht lng nh trn, ta em xay ng tinh th thnh bt qu trnh ha tan nhanh hn.

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 N CNG NGH CH BIN THC PHM

STT Tn ch tiu Yu cu

Cm quan: 1 Mu sc Mi v Trng thi

RE

RS

Trng sng, vng nh Mi ng c trng, khng c mi l Ngt thanh, khng ln v khc Tinh th ri kh, tng i mm

Hm

lng

ng 99,8

99,62

saccharose (%)

m (%)

0,05

0,07

Hm lng ng kh (%)

0,03

0,1

Hm lng tro (%)

0,03

0,07

2.3 Cht bo : Cc loi cht bo thng c s dng trong sn xut bnh l: Shortening: l sn phm cht bo no, thu t qu trnh hydro ha du thc vt, nhit nng chy cao, khng mi v, c mu trng ng v rn iu kin thng B: thu nhn t vng sa, hm lng bo cao (trn 80%). Vai tr ca cht bo: TRANG 15 GVHD: NGUYN HU QUYN

 N CNG NGH CH BIN THC PHM

Lm tng cht lng cm quan Mm bt Tng gi tr dinh dng v nng lng Ch tiu b v shortening dng trong sn xut Ch tiu Cm quan Mu sc Mi v Trng thi Tp cht m, % Hm lng lipit Ch s AV Ch s PV Hm lng cht kh khng bo, % Vi sinh S vi khun hiu kh Coliorm 104 cfu/g 10 vk/g sp 104 cfu/g 10 vk/g sp Shortening 6048: 1995) Ha hc Mu trng sa Khng c v l Dng paste, mn Khng c tp cht l 0,1 96 0,3 5 (TCVN B (TCVN 7400: 2004) Vng c trng Mi v c trng Mm, ng nht Khng c tp cht 16 80 0,3 2

2.4 Trng : Trng l nguyn liu trong sn xut bnh. Trng c s dng di dng ng lnh hoc bt trng (sn phm sy kh t trng ti nhit khong 1800C). Trng l mi trng tt cho vi sinh vt gy bnh pht trin do cn v sinh sch s cc dng c tip xc vi trng. Lng trng g rt giu cht bo v lecithin, cc thnh phn ca trng to nn mi v c trng truyn thng cho bnh. GVHD: NGUYN HU QUYN TRANG 16

 N CNG NGH CH BIN THC PHM

Vai tr ca trng :

Tng gi tr cm quan Tng gi tr dinh dng To bt, h tr cho vic to gel Lm tng th tch bnh Cc ch tiu chn trng STT 1 2 3 4 5 Tn ch tiu Mi V Bung kh Lng Lng trng Trng ti Yu cu Khng mi l Sch, khng mp mo, khng v 5 Khng v khi vo chn Mu ti, c sn st Trng c cng c

Cch chn trng

Soi n hoc soi qua nh Mu hng trong sut, vi Phng kh cng to trng sng mt tri: nm qu mt chm hng gia. trng trong bn tay, ch Phng kh nh h hai u trng, mt nhn vo trng mt pha, cn pha kia soi trn mt ngun nh sng Th trng vo ly nc Lc p trng Trng chm su trong nc Trng cng c cng ni v nm ngang ln trn mt ly nc Long trng thu gn quanh Trng lu: Lng lng , long nguyn trng hi vng, long vn v ni hn ln, khng nht mu, km dai, km c mi chc hn Trng h: Mi hi thi, long v, dnh vo v hoc chy thnh nc, GVHD: NGUYN HU QUYN TRANG 17

 N CNG NGH CH BIN THC PHM

c th c mu xm gn Khi luc trng Long nm chnh gia, C mi thi ca lu khng st vo bn no, v hunh trng thng dnh cht, kh lt v trng hn 2.5 Bt n :
-

Sodium bicarbonat NaHCO3 Thuc n l hp cht ho hc b phn hu trong qu trnh nng v sinh ra cc sn phm th kh, hnh thnh cc l hng kh bn trong bnh, to cu trc cho bnh v lm cho bnh xp. Sodium bircarbonat thng c gi l soda, dng tinh th hoc bt trng. Trong qu trnh nng soda phn hu to ra kh CO2 v lm tng th tch v xp ca bnh. NaHCO3 Na2CO3 + CO2 + H2O

Khi c mt ca hi nc, NaHCO3 s phn ng vi mt s cht c tnh acid gii phng ra kh CO2, phn li to thnh mui sodium v nc. Khi gia nhit, bicarbonat s gii phng ra mt s phn t CO2 v phn cn li l sodium carbonat. Lng kh thot ra lm xp bnh l 50%. Kh CO2 sinh ra khng mu, khng mi nn khng nh hng xu n cht lng bnh v lm cho bnh c mu vng p v v ngon c bit. y l loi thuc ni c s dng rng ri. Dng sodium bicarbonat qu mc s lm cho bnh cookies c tnh kim, c ming hi vng vng b mt v c v kh chu. Gi tr pH cao, nh vt qua gii hn pH = 8 th cng c mi nh vy. Thng thng, mt vi loi bnh qui c bit, pH ca bnh l 7.0 0.5 v iu ny t c bng cch dng mt lng sodium bicarbonat.

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 N CNG NGH CH BIN THC PHM

Yu cu k thut ca bt n trong sn xut bnh cookies cho theo bng STT 1 2 2.6 Mui : Mui dng trong sn xut bnh thng l NaCl Hm lng s dng: khong 1 - 1.5 % khi lng bt nho. Cc ch tiu Cm quan tinh khit Yu cu Ht min, ng nht, mu trng, khng ln tp cht 90%

Vai tr ca mui:

To v Tng dai ca gluten v gim dnh ca bt nho 2.7 Hng liu: Hng liu c nhiu dng: Hng liu t nhin nh: hng cam, chanh, to, qu, hi l c trch t v, qu, r cy bng cch ngm cn ri em chng ct. Hng vani thin nhin c sn xut t qu trnh ln men t nhin ca tri vanilla. Vanillin l thnh phn chnh ca hng vani thin nhin, chim n khong 85%, tip theo l phydroxybenzal-dehyd khong 9% v p-hydroxy-benzyl methyl ether khong 1%; phn cn li chia cho khong 200 cht to mi khc v tuy t, nhng chng to ra du n ring cho cc thng hiu vani khc nhau, nh Bourbon, Tahiti... GVHD: NGUYN HU QUYN TRANG 19

 N CNG NGH CH BIN THC PHM

Vai tr ca hng vani trong sn xut bnh cookies: To ra hng v ring, c trng cho sn phm. Hng liu tng hp l hng liu to thnh bng cc phng php tng hp ha hc. Thng cha t 4-13% cht thm tng hp. Hng liu hn hp bao gm c 2 loi hng liu trn. Kim tra tinh khit ca hng liu bng cch kim tra s c mt ca cc kim loi nng nh Zn, Cu, As Th mc ha tan hon ton ca 1 ml hng liu/1 lt nc m khng b vn c.

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 N CNG NGH CH BIN THC PHM

CHNG III: S QUY TRNH SN XUT BNH QUY XP 3.1 Chn dy chuyn cng ngh Hin nay trn th trng sn phm bnh ko rt phong ph a dng nh bnh qui, snack, bnh kem xp, ko cng, ko mm, bnh trung thu, bnh bng lan, bnh cracker, bnh chocopiec sn xut vi qui m cng nghip. Cc mt hng mt hng bnh ko sn xut trong nc ang c ngi dn a dng nhiu hn. Cc phong tro ng h, khuyn khch dng hng Vit Nam c tuyn truyn, qung co rng ri tc ng mnh n xu hng tiu dng ca nhn dn. S chuyn bin trong thc v xu hng tiu dng, ng h hng trong nc cng vi cc knh phn phi ngy cng thun tin, sn phm bnh ko ni v th cng c tiu th nhiu hn bi chnh khch hng Vit. Trong cc sn phm sn xut vi qui m cng nghip trn th bnh qui xp ang l nhng sn phm rt c a chung trn th trng. Ngoi ra qui trnh cng ngh sn xut cc loi bnh ny tng i ngn, thit b n gin, vn u t ban u thp. Nh s a dng v mu m, cht lng cho nn hai loi bnh ny l sn phm rt tin dng trong tiu dng. c bit gi c rt ph hp vi nhiu thnh phn ngi tiu dng. Bnh qui xp l mt loi bnh c cu to xp c lm t bt nho ng c tnh ti xp. So vi bnh qui dai trong thnh phn bnh qui xp c cha nhiu ng v cht bo hn, gluten trong bnh qui dai trng n hon ton cn bnh quy xp th t hn. Cc yu t to s khc nhau ny l: - V thnh phn: Bnh quy dai phi dng t ng v cht bo hn bnh quy xp v ng v cht bo km hm s trng n ca gluten. - Cc thng s k thut: Bnh quy dai c m bt nho cao hn thi gian nho lu hn v nhit nho ln hn bnh quy xp. - Trong sn xut bnh quy dai c cng on cn v yn nhiu ln cn bnh quy xp th cn l to hnh, c khi khng cn phi cn (nu to hnh bng my to hnh tang quay).

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 N CNG NGH CH BIN THC PHM

3.2 S quy trnh sn xut bnh quy xp Bt m Bt Trng ng B Ry Nghin un nng

Nc Thuc n, tinh du

Ngm

nh trn Sa bt

Chun b nh tng

Nho bt W: 1820% :10-15 To hnh pht t0 : 19-25 oC

Mui Nng

t0 = 150-250 0C Thi gian:15

Lm ngui

pht t0 = 40-45 0C

Phn loi

Bao gi

ng thng t0opt = 18200C, kk opt = 7578% = 3 6 thng

Bo qun

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 N CNG NGH CH BIN THC PHM

3.3 Thuyt minh quy trnh sn xut 3.3.1 Giai on chun b nguyn liu : 3.3.1.1Chun b nguyn liu Mc ch: Nguyn liu trc khi s dng phi c x l t nhng tiu chun nht nh, y l cng on quan trng nhm m bo cht lng sn phm, to iu kin thun li cho qu t nh tip theo. Bt m Bt m c chuyn bng vt ti n my ry nhm loi b cc tp cht v cc vn, sau c gu ti chuyn ln bunke cha. Chn ry c ng knh l 2mm. ng ng s dng l ng knh trng. Trc khi a vo to dch nh tng ng c a nghin thnh bt c kch thc yu cu (d = 12 100 m) , d ho tan ng khi nho bt, trnh gy chy cc b khi nng.[23] ng mn c vn chuyn ln bunke cha nh gu ti.

Hnh 3.3: My ry bt Sa bt

Hnh 3.4 My nghin ng

L sn phm d b bin cht trong qu trnh bo qun, do vy ta cn kim tra cht lng ca sa trc khi a vo s dng. Thuc n dng tinh th c ha trn vi nc trc khi a vo chun b nh tng. S dng hn hp thuc n NaHCO3 v (NH4)2CO3 dng tinh th c kch thc ng u vi t l thch hp. i vi bt nho ng ta dng 0,4% NaHCO3 + 0,05 (NH4)2CO3. B GVHD: NGUYN HU QUYN TRANG 23

 N CNG NGH CH BIN THC PHM

B Tn ti di dng nh tng, c nu n nhit nng chy nhm nng cao xp ca bnh qui. Nhit nng chy 30350C.

Hnh 3.5 : Thit b un nng cht bo Trng Bt trng em ngm trong nc c nhit 25-45oC, sau nh u trc khi cho vo my to nh tng. Lng nc dng ngm l 25-30% so vi bt trng, to c dng nh tng c m l 2530%, nhit ca nc ha khng qu 50oC lng trng khi ng t.

Hnh 3.6: Thit b nh trng[33] 3.3.1.2 Chun b dch nh tng Mc ch: To c khi nh tng mn u, nng cao gi tri cm quan ca sn phm nh lm tng qu trnh nh ha ha tan nguyn liu, ng thi to iu kin cho qu trnh nho c lin tc. bn ca nh tng ph tuc dng cht nh ha v nng ca n, mc phn tn cht bo. Mc phn tn cht bo cng cao th s to nh tng cng bn, sn phm p hn, xp hn, dn hn do tng cht lng bnh. Cc giai on chun b nh tng: GVHD: NGUYN HU QUYN TRANG 24

 N CNG NGH CH BIN THC PHM

- Ha tan ti mc ti a cc nguyn liu dng tinh th ng xay, mui, bt sa, trong vng 10 pht vi tc khuy 70 - 120v/f. - Trn nguyn liu vi cht bo phn b n u trong hn hp nguyn liu, thi gian trn thm 5 pht na phn b u cht bo trong hn hp nguyn liu. - Khuy trn thu c dch nh tng u v bn.

- Hn hp kem: y l hn hp c chng ta chun b ring, v cng on chun b hn hp kem ny c th hin nh sau:

Bt trng

Nc

Ha nc

nh trng

Tc cao, trong 5 pht nh t 2-3 pht

ng

nh tan ng

B + Shorterning

Tn b

Hn hp kem trng

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 N CNG NGH CH BIN THC PHM

Trng y c chng ta s dng di dng bt nguyn trng. Vi quy m cng nghip v iu kin nh xng, th cng vic p trng tch b v trng l cng vic rt tn thi gian v trng ca chng ta s d b nhim bn v nhim khun, do chng ta s dng bt trng c sy kh nhit 1800C, va tin li, kinh t, v sinh v tit kim c nhiu chi ph sn xut. Bt trng c em i ha tan vi nc vi t l bt trng:nc = 1 kg:3 lt. Sau 2 pht, em nh trng bng my nh trng, ta nh vi tc cnh khuy cao v nh trong vng 5 pht trng c bng xp hon ton. Sau khi trng c nh bng, ta phi trn vi ng theo mt t l nht nh ri tip tc nh cho ng tan hon ton v ta nh ng trong vng 2 -3 pht l c. ng y c em xay nh thnh bt mn v cho qua ry loi b tp cht v trnh b ng cc, d dng ha tan trong dch trng. Tip , chng ta cho b vo tn u vi hn hp dch trng -ng trn. Ta cho my nh n lc hn hp ng nht c mu vng st l hn hp kem ca chng ta chun b hon thnh. 3.3.2 Nho bt Trc khi nho bt cn phi trn kh hn hp gm bt m, bt n, vani v mui, nhm to s ng u. Sau cho hn hp ny vo nh cng vi hn hp kem c chun b. Qu trnh nho trn bt m lm bnh bch quy thng ch din ra trong khong nhit 20- 400C. Nhit thay i ph thuc vo cht lng bt m nguyn liu v tnh cht lu bin ca bt nho. i vi loi bt nho c mng gluten kh tt, nhit khi bt nho duy tr 400C. Cn i vi loi bt nho c mng gluten yu th nhit nho trn cn thp, khong 25-300C. Thi gian nho bt khong 15 20 pht. i vi bnh cookies t0 nho l 28-300C, m bt nho 16- 20%. Mc ch: to thnh khi bt nho c tnh cht thch hp, c tnh ng nht v cu trc, mu sc v s phn b, mm do, khng dnh tay. c im bt nho: khung gluten pht trin, mng gluten lin tc bao bc quanh cc ht tinh bt v cht bo. Cc bin i xy ra trong qu trnh nho GVHD: NGUYN HU QUYN TRANG 26

 N CNG NGH CH BIN THC PHM

Bin i vt l T hn hp cc vt liu ri rc ban u to thnh mt khi bt nho ng nht, do v n hi. Trong khi bt nho, ng thi vi pha lng cu to t nc t do, protit ha tan, ng v cc cht khc, cn c pha kh c to nn t s tch ly cc bt kh trong qu trnh nho. Lc u, khi nho, khi bt cn dnh do lng nc t do cn nhiu. Sau khi nho mt thi gian nht nh, cc nguyn liu lin kt cht ch vi nhau th dnh gim, ng thi th tch v khi lng ring cng gim. Nhng sau , do c s xm nhp v tch ly kh trong khi bt nho nn th tch khi bt li tng ln. Trong qu trnh nho, nhit ca khi bt tng ln do nng lng ca qu trnh c hc chuyn thnh nhit, nhng khng ng k. Ngoi ra, cn c s thm thu ca cc hp cht mu, mi, v, t cc nguyn liu ph v ph gia vo trong khi bt nho. Bin i ha l Ht tinh bt trng n do ht nc, protein ht nc to trng thi do Cc thnh phn ri rc lin kt vi nhau to khi ng nht, khi lng ring v nht ca hn hp thay i. nht tng. Xy ra s ha tan ca cc nguyn liu. Thnh phn chnh trong vic hnh thnh nn khung gluten l gliadin v glutenin. Khi nho bt, hai thnh phn ny s ht nc v tng tc vi nhau, vi cc thnh phn khc trong khi bt nho, to thnh nhng si ch mng v mng mng dnh cc ht tinh bt thm nc vi nhau to thnh h keo. C s hp thu cht bo ln b mt cc misen lm cho lin kt gia cc misen gim, lm gim n hi ca khi bt nho nhng tng xp. Mui n phn ly thnh cc ion. Cc ion ny s lm tng hng s in mi ca nc, gim dy v in tch ca cc ion bao quanh cc phn t protein, lm cho cc phn t protein tin li gn nhau hn gip hnh thnh lin kt a nc v k nc, to nn phn t protein c khi lng ln v tng cht ca mng gluten. Bin i ha hc Xy ra cc phn ng ha hc to xp cho sn phm do c s dng bt n. S oxi ha cht bo di tc dng ca oxi. GVHD: NGUYN HU QUYN TRANG 27

 N CNG NGH CH BIN THC PHM

To nn nhng lin kt ha hc mi do trong qu trnh hnh thnh mng gluten nh lin kt hidro, lin kt cu disunfua, tng tc a bo. Bin i ha sinh Di tc dng ca enzym protease, amylase v lipase th protein, tinh bt v lipit thy phn to thnh nhng phn t n gin. Bin i cm quan Ch yu l s thay i v trng thi nguyn liu 3.3.3 To hnh Mc ch: to ra nhng ming bt sng c kch thc, hnh dng, hoa vn theo yu cu. Cch tin hnh: Ta tin hnh p dp khun bnh trn thit b p to hnh bng khun c quay. Bt sau khi nho xong phi em to hnh lin trnh nh hng xu n cht lng bnh. Khi bt nho xp c cho vo khun p, phn bt tha bn ngoi khun c mt dao co ra. b phn to hnh ny, cc khun dp c nhiu hnh dng khc nhau c khc ni trn thn cc trc quay,bt va c trc quay cn p, va c dp to hnh cho bnh. Bnh c to hnh trn khay nng bnh c chun b sn, qut ln khay mt t du bnh thnh phm khng b dnh khay khi nng. To hnh xong phi em i nng ngay, khng c lu. V lu bnh s xut hin cc l kh, bt b chy ra, cht lng bnh b gim. Ngoi ra, nu bt qu lu trn khay s lm dnh khay, sau khi nng xong kh ly ra. c im c trng ca bnh cookies so vi cc sn phm bnh cng loi khc l c hnh dng v hoa vn p, tinh xo v phong ph. To hnh c quay c nhng thun li l h thng my mc n gin v khng c nhng ming bt ra phi ti s dng. Trong mt khun c quay, tt c bt nho u c bn cht ging nhau v khng c nhng mnh bt ra phi ti hp tr li. Hnh dng ca khun c c nhiu mu phc tp hn l to hnh theo phng php cn ct. Khi bt nho t hay nhiu u c th c khun c. Yu cu: to hnh phi nhanh chng nu khng s lm thay i cu trc bt GVHD: NGUYN HU QUYN TRANG 28

 N CNG NGH CH BIN THC PHM

nho. Bnh to hnh xong phi c kch thc v khi lng ng u nhau. 3.3.4 Nng Mc ch : Lm chn bnh Gim m ca bnh Tiu dit vi sinh vt To cu trc cho bnh C nh khung gluten To mu, mi cho bnh Cch tin hnh + Bnh c dp trn khay ri c a thng vo l nng bnh. + Do bnh cookies c hm lng ng v cht bo cao nn chn ch nng l nhit thp, thi gian di. + Bnh nng 3 giai on v thi gian l 15-20 pht. Cc bin i ca nguyn liu trong qu trnh nng . Bin i vt l Bin i v nhit v m Nhit bnh thay i khng ngng trong qu trnh nng do s thay i nhit ca bnh sng vi b mt t nng ca l v khng kh trong l nng. Nhit di chuyn t v vo tm bnh. Chia thnh 3 giai on thay i nhit : nng, nhit bnh bng nhit mi trng, cn nhit l nng cao (180185oC), nn c s truyn nhit t b mt vo trong bnh. Trong nhng pht u tin ca qu trnh nng, m cng bt u di chuyn vo trong lm kh b mt bnh. trnh trng hp b mt b kh, ta tng m bng cch h nhit trong l nng. Giai on ny kt thc khi rut bnh t nhit khong 70-80oC, v bnh t nhit khong 100- 105oC. y l giai on truyn nhit cho bnh, trnh to v bnh GVHD: NGUYN HU QUYN TRANG 29 Giai on u ca qu trnh nng: nhit tng dn. Khi bnh mi cho vo l

 N CNG NGH CH BIN THC PHM

qu cng. giai on ny tinh bt h ha, protein bin tnh v phn hy thuc n. Giai on trung gian ca qu trnh nng: nhit l nng tng ln khong 2202550c, hnh thnh v bnh, nhit v n nh, b mt v t 180- 1850c, nhit tm bnh tng ln t 100- 1050C. Nc m t do bt u thot ra ngoi. Giai on cui ca qu trnh nng: nhm hon thin sn phm,nhit ti v gim xung n khong 110-115oC th dng li v nhit ca lp st v khng c qu 100oC, nhit tm khong 100 - 1050C. m t do gim, to v ngn cn s thu nhit t ngoi vo v thot m ra. Lng nc trong v bnh mt phn chuyn vo mi trng bung nng, mt phn chuyn vo pha trong rut bnh. m chuyn dch t khu vc nng hn n khu vc ngui hn v t khu vc m hn n khu vc kh hn. Tc bc hi m gim dn v bng khng. Bin i v kch thc C s thay i do tc dng ca cc kh sinh ra khi phn hy thuc n nhit nng. Khi nhit bnh tng th p sut v th tch ca cc kh tng ln, dn n kch thc cc l hng trong bnh tng v lm cho th tch bnh tng. Nhit phn hy ca NH4HCO3 l 60oC. Phng trnh: NH4HCO3 NH3 + CO2 + H2O Nhit phn hy ca NaHCO3 l 80-90oC. Phng trnh: 2NaHCO3 Na2CO3+CO2+H2O S gin n th tch trong qu trnh nng ph thuc vo cc thng s sau: Phng php lm n Lng v loi bt n Nhit v m l nng m v thnh phn bt nho Kch thc v hnh dng ming bnh Khi lng v khi lng ring gim i ng k do b mt nc Bin i ha l H keo: thay i Protein: 30oC bt u trng n, 40oC trng n trit , 50 - 70oC b bin tnh. Tinh bt: trng n tt nht nhit 40 - 60oC, ng thi vi s trng n l s TRANG 30

GVHD: NGUYN HU QUYN

 N CNG NGH CH BIN THC PHM

h ha. S h ha xy ra trong sut qu trnh nng, thu ht mt lng nc ng k lm bnh t c kh thch hp Trng thi: di tc dng ca nhit cao, trng thi ca sn phm bin i to thnh cu trc xp v s to thnh v. S chuyn trng thi sng sang chn. S to thnh khung xp do : o Protit ng t, tch nc xy ra 50-70oC o Tinh bt ht nc trng n v b h ha lm bnh kh hn o Tinh bt thy phn mt phn to dextrin S to v : Khi cng bay hi m trn b mt xy ra mnh m v tinh bt lp ngoi b h ha phn no, s chuyn m n b mt s khng b p lng m mt i, b mt s kh dn v to thnh lp v cng. Bin i ha sinh Vi sinh vt : Khi nhit ca nguyn liu tng ln qu 60oC, vi sinh vt b tiu dit dn cho n tiu dit gn nh hon ton sau khi nng. Enzym : Ti nhng im m tc nhit tng nhanh (phn v) cc loi enzyme hu nh b v hot ngay. Cn li nhng phn bn trong ca bnh nhit tng chm hn, thi gian enzyme c duy tr nhit ti thch cho hot ng ca chng ko di hn, do vy chng hot ng mnh hn. Bin i ha hc Tinh bt: hm lng tinh bt gim v mt phn b phn hu trong qu trnh nng bnh to ra cc dextrin v ng. ng: hm lng gim do tham gia phn ng Caramel v Maillard, tuy vy lng ng ny gim khng ng k. Protit: hm lng protit tng nhn chung khng thay i nhng tng loi protit ring bit th c s thay i ln. Cht bo: hm lng cht bo gim do hp th khng bn ln khung bnh, tuy nhin lng cht bo gim khng ng k. Ch s it ca cht bo: sau khi nng ch s it ca cht bo gim i rt nhiu. Ch s axit ca cht bo c thay i nhng khng theo quy lut nht nh. GVHD: NGUYN HU QUYN TRANG 31

 N CNG NGH CH BIN THC PHM

kim: gim nhiu do tc dng ca bt n kim vi cc cht c tnh axit trong bt nho. Cht khong: hu nh khng thay i trong qu trnh nng Bin i cm quan: Mu: Trong qu trnh nng, trn b mt xut hin mt lp v vng mu nu v to ra

hng v thm ngon Bnh chuyn dn sang mu vng nu do:

Phn ng Maillard Phn ng to dextrin ca tinh bt Phn ng Caramel. Mi

S phn hy ng kh to ra fucfurol v cc andehyt khc lm cho bnh c hng thm v mi v d chu c bit. Phn ng oxy ha cht bo t do to aldehyt, lactone, ceton, nhng cht to hng thm c bit. 3.3.5 Lm ngui Mc ch: Gim nhit ca bnh xung nhit thch hp cho qu trnh bao gi. Do cn phi lm ngui bnh trc khi a i bao gi, nu b qua giai on ny bnh s khng c gin do ngng t m. Tin hnh: Bnh qui cn lm ngui n nhit 4045oC, sau ly ra khay. Bnh quy c lm ngui t nhin trn bng ti. Thng s k thut: wkk = 7075% Tc khng kh lm ngui : 3-4 m/s Nhit ca mi trng : 20-30 oC Hnh 3.11 : Bng ti lm mt

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 N CNG NGH CH BIN THC PHM

3.3.6 Phn loi Mc ch: La chn nhng bnh t cht lng xp khay v loi b bnh v, vn nt, b chy m bo cht lng bnh trc khi a i bao gi Qu trnh ny c cng nhn lm trc tip bng tay v theo tiu chun v sinh. Sau bnh qua my sp xp thnh hng trc khi vo thit b bao gi. 3.3.7 Bao gi Mc ch: m bo xp, dn; tng gi tr cm quan, bo v cc hp cht d bay hi khng thot ra ngoi, chng xm nhp ca vi sinh vt, cung cp thng tin sn phm cho ngi tiu dng Bnh c bao bng ti polietylen pha trong c trng thic. Bn ngoi bao b v thng cc tng c ghi r trng lng, ngy sn xut, hn s dng ri a vo kho bo qun.

Hnh 3.12:Thit b bao gi 3.3.8 Bo qun - Ch bo qun: - T0opt = 18200C, kk opt = 7578% - Thi gian() bo qun = 3 6 thng 3.4 Cc hin tng h hng, khuyt tt ca sn phm

3.5 Ch tiu cht lng sn phm v cc yu t nh hng n cht lng sn phm: 3.5.1 Ch tiu cht lng sn phm: GVHD: NGUYN HU QUYN TRANG 33

 N CNG NGH CH BIN THC PHM

Ch tiu cht lng bnh bch quy v yu cu k thut c quy nh trong TCVN 5909 :1995 bao gm cc tiu chun sau: a. Ch tiu vi sinh: Tng s vi khun hiu kh (con/ gam) Coliform (con/ gam) Tng s nm men (con/ gam) Tng s nm mc (khun lc/ gam) Vi khun gy bnh ng rut E. Coli Nm mc c Cl. Perfringers b. Ch tiu ha l: Tn ch tiu m, %, khng ln hn Hm lng protein, %, khng nh hn Hm lng cht bo, %, khng nh hn Hm lng ng ton phn (saccharose),%, khng nh hn Hm lng tro khng tan trong HCl 10%, %, khng ln hn kim, (), khng ln hn c. Ch tiu cm quan : Tn ch tiu Hnh dng bn ngoi Mi v Trng thi Mu sc To cht l Yu cu Bnh c hnh dng theo khun mu, vn hoa r nt. Bnh khng b bin dng , dp nt, khng c bnh sng. Bnh c mi thm c trng ca tng loi Gin, xp, mn mt Mu c trng theo tn gi tng loi bnh, khng c vt chy en. Khng c TRANG 34 Gi tr 4 3.7 20 15 0.1 2 1000 10 100 100 Khng c Khng c Khng c Khng c

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 N CNG NGH CH BIN THC PHM

3.5.2 Cc yu t nh hng n cht lng sn phm: a. nh hng ca nguyn liu: Bt m: Protein: hm lng protein cng nhiu th kh nng ht nc cng tt, cht lng gluten cng cao. Protein trong bt m (gliadin v glutenin) s ht nc to khung gluten cho bt nho. Tinh bt: Lm cho bt nho do, sn phm t, ti xp. Do tinh bt cng c kh nng ht nc, nn n s hn ch s ht nc ca protein, lm khung gluten khng chc. Lm b mt sn phm lng bng: khi gia nhit, nhit cao tinh bt b phn gii to thnh dextrin trn b mt bnh. iu kin thiu nc, dextrin lm cho b mt bnh lng bng. Dextrin: dextrin t lin kt vi nc, nu dng bt c hm lng dextrin cao th bt nho s b t v km n hi. Pentozan: d keo ha lm tng nht v dnh ca bt nho, nh hng n kh nng to hnh. m: m bt m cng cao th kh nng ht nc cng gim C ht: bt cng mn, tit din b mt cng ln nn tc ht nc cng nhanh. Do yu cu phi s dng bt mn ng ng lm cho bt nho tr nn mm, nht, nu qu nhiu ng th bt nho s b nho, dnh tay. ng cha nhiu nhm -OH, khi cho ng vo bt th kh nng ht nc ca bt v gluten gim. Do lng nc lin kt vi bt nho gim, lng nc t do dng ng tng. V vy nu cho qu nhiu ng th bt nho s b nho, dnh tay, cng nhiu ng th bt nho cng chy. Ngoi ra, ht m ca ng cng ln th bt nho cng nho. Lng ng nh hng n kh nng ht nc ca bt. Kh nng ht nc ca bt gim 0,6% khi tng lng ng ln 1%. Kch thc tinh th ng cng nh hng n cht lng sn phm: nn s dng ng ht mn d ha tan, trnh trng hp ng cn ng li trn b GVHD: NGUYN HU QUYN TRANG 35

 N CNG NGH CH BIN THC PHM

mt bnh Cht bo Cht bo to thnh mt mng mng bao bc cc ht tinh bt nn bt khng ht nc, trng n lm cho mng gluten khng cht, khi bt nho mm. V n c tc dng nh mt cht bi trn, nn vi s lng ln cht bo s to nn cu trc bt nho c, mm. Lm gim tnh n hi ca khung gluten: v n to ra mt mng mng trn b mt cc misen t lm yu lin kt gia cc misen vi nhau. Do co gin ca khung gluten b gim. Hm lng cht bo cng ln, bnh cookies sau khi nng cng b. Cht bo to xp cho sn phm: khi cho vo khi bt nho, cht bo to nn mt mng mng c tc dng bao trm v bi trn cc ht bt, nh gi c lng kh trong bt nho. Do khi nng, lng kh s thot ra to xp cho bnh. Trng: To cu trc ti, xp cho bt nho, lng trng trng cha albumin c tc dng to bt cho khi bt nho. Cht lexitin trong lng trng l mt cht nh ha rt tt, lm tng kh nng phn tn ca cht bo, c tc dng lm gim nht v tng tnh do cho khi bt nho. Ngoi ra cc protit v lipit tn ti dng lipoprotein c tc dng lm bn h nh tng. Mui Mui khi cho vo khi bt nho s b phn ly to thnh cc ion, hnh thnh cc tng tc k nc v a nc, to thnh phn t protein c khi lng ln hn, lm tng cht ca mng gluten. Mui lm gim hm lng gluten nhng li lm tng cht lng gluten Mui c kh nng ht nc rt cao, do khi c mt ca mui, n s hn ch kh nng ht nc ca bt, lm gim hm lng gluten. Trong mui c ion Na+ nn to ra lin kt ion gia cc chui protein, lm khung gluten cht li, do lm tng cht lng khung gluten. Mui c ch hot ng ca enzym protease, l enzym thy phn protein, nn mui TRANG 36

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 N CNG NGH CH BIN THC PHM

gip khung gluten pht trin tt hn. b. nh hng ca ch nho: Thi gian nho Nho cng lu th kh nng gi nc ca gluten gim, lng nc lin kt gim v lng nc t do ca khi bt nho tng ln, v protit b bin tnh di tc dng c hc. Trong khi nho th bt s trn ln hon ton vi nc, bt nho s b dnh. Nho n mt thi gian nht nh th dnh ca bt nho s gim, do trong thi gian nho protit v cc cht khc trong bt lin kt vi nc, hm lng nc t do trong bt nho gim xung. Tng thi gian nho trn s lm mm khi bt nho, lm gim nht v tnh n hi ca khung gluten. Thi gian nho ph thuc vo cc yu t sau: iu kin cho gluten trng n hon ton Hm lng gluten trong bt: khi hm lng gluten tng th gim thi gian nho bt Nhit ca hn hp nguyn liu: do nhit nh hng n s trng n ca protit nn khi nhit ban u cao th thi gian nho bt gim. m bt nho: m ln th gluten trng n nhanh, do nu tng m bt nho m cc iu kin khc khng thay i th phi rt ngn thi gian nho bt li. Cng nho Cng nho ph thuc vo cht lng bt v loi bnh Nu nho vi cng nhanh th cc thnh phn ca khi bt nho s nhanh chng c trn u, nhng nht v n hi ca bt nho li gim xung, lm khung gluten d b gy. Do mun hnh thnh khung gluten vng chc (i vi bnh cracker, khung gluten pht trin ti a), th nn nho chm, cn i vi bnh cookies, yu cu khung gluten hn ch ti a, nn cn nho nhanh chng ct t mch ca khi bt. Bt nho ca bnh cookies c khung gluten pht trin nn nho vi cng va phi. Nhit nho GVHD: NGUYN HU QUYN TRANG 37 Loi bt nho: i vi bt nho dai th thi gian nho lu hn bt nho xp to

 N CNG NGH CH BIN THC PHM

Nhit nh hng n s trng n v tnh cht vt l ca bt nho, bt nho trng n tt nht 40oC . Nhit nh hng ti nht v n hi ca khi bt: tnh cht lu bin ca bt nho chu nh hng bi thnh phn protein. Bnh thng cc chui polyme lin kt vi nhau bng lin kt hydro v tng tc k nc. Vic tng nhit nho s lm tng lin kt ngang ca chui polyme v tng thi gian tn ti ca chng, do tng n hi ca khi bt nho. S tng nhit cng nh hng n t trng: do c s chy ca cht bo. Cc tinh th bo trong bt nho c tc dng n nh cc bong bng kh, khi nho bt, cc bong bng kh c hnh thnh lm tng t trng ca khi bt nho. Nhng khi tng nhit qu cao th hu ht cc tinh th bo b tan chy, cc bong bng kh b v s lm gim t trng khi bt nho. m bt nho Nc l thnh phn quan trng trong vic hnh thnh khi bt nho, n rt cn thit trong vic ha tan cc thnh phn khc, hydrat ha protein to khung gluten. Nc cng l mt yu t quan trng nh hng n tnh cht lu bin ca khi bt nho. Nu m qu cao s gy kh khn cho cc giai on tip theo: Bt nho dnh, gy kh khn trong qu trnh to hnh Trong qu trnh nng, thi gian nng ko di, lng hi v kh to ra nhiu gy nh hng n cht lng ca bnh. m cao th cng trao i nhit cao, d to nn cc phn ng khng mong mun, nh hng n cht lng bnh. Hm lng nc cng nhiu cng lm cho bt nho d b chy, tng tnh dnh v lm gim n hi ca khi bt. d. nh hng ca quy trnh sn xut v thit b my mc: sn phm t cht lng th i hi cn c mt quy trnh sn xut tin tin v cc loi my mc ph hp. Qua tng cng on sn xut cn c s gim st qun l cht ch, trnh nhng s c do k thut gy ra. Ngy nay, vi nhiu loi thit b my mc hin i, v vy cn p dng vo sn xut nng cao cht lng v hiu sut thu hi sn phm. Qu trnh sn xut i hi ngi cn b k thut phi giu kinh nghim GVHD: NGUYN HU QUYN TRANG 38

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thc t v c nhng quyt nh chnh xc khng gy lng ph v nh hng ti cht lng sn phm.

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CHNG IV: TNH CN BNG VT CHT 4.1. K hoch sn xut ca nh my Bng: Biu thi gian sn xut trong nm Thng 01 S ngy 22 S ca 44 02 24 48 03 12 24 04 24 48 05 25 50 06 26 52 07 27 54 08 26 52 09 25 50 10 27 54 11 25 50 12 27 54 C nm 290 580

S liu ban u: Nh my sn xut hai mt hng vi nng sut l: - Bnh qui xp: 2030 Tn sn phm/nm Nh my lm vic lin tc mt nm 12 thng, ngh cc ngy l, ch nht. Mt ngy lm vic 2 ca. Trong thng 3 nh my sn xut trong na thng cn na thng dng sn xut tu sa my mc. Nng sut ca nh my trong mt ngy: - Bnh qui xp : = 7 (tn sn phm/ngy)

- Khi lng bnh quy xp ca mt ca = = 3.5 (tn/ ca) = 3500 (kg/ ca) 4.2. Tnh cn bng vt cht cho bnh qui xp 4.2.1. Thc n cho mt m bt nho STT 1 2 3 4 5 6 7 8 Nguyn liu Bt m ng Cht bo Trng Sa bt Mui Bt n Hng liu Tng Khi lng (kg) 61 kg 22 kg 7 kg 5,6 kg 1,7 kg 370 g 370g 0,016 g 98,04 kg Cht kh (%) 86 99,8 84 90 96 97,4 99 99

Bng: Thc n cho mt m bt nho

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4.2.2. Tnh tng nguyn liu cho mt m thc n 4.2.2.1 Lng cht kh ca cc nguyn liu cho mt m (kg) Trong : CKi : Khi lng cht kh ca dng nguyn liu (kg) G : Khi lng ca tng dng nguyn liu trong mt m bt nho (kg) CKo : Hm lng cht kh ca tng dng nguyn liu Khi lng cht kh ca bt m: Khi lng cht kh ca ng: Khi lng cht kh ca cht bo: Khi lng cht kh ca trng: Khi lng cht kh ca sa bt: Khi lng cht kh ca mui n: Khi lng cht kh ca bt n: Khi lng cht kh ca hng liu:

= 52,46 kg
= 21,95 kg = 5,88 kg = 5,04 kg = 1,63 kg = 0,36 kg = 0,37 kg = kg

Vy: CK= 52,46 + 21,95 + 5,88 + 5,04 + 1,63 + 0,36 + 0,37 +

= 87,69 (kg)

4.2.2.2. Lng cht kh bn thnh phm theo mt m thc n k c tiu hao Bki = Trong : Bki: Lng cht kh ca bn thnh phm k c tiu hao (kg) Ci: Lng cht kh ca bn thnh phm ca cng on i (Kg) Ti: T l tiu hao ca cng on i (Kg) Gi s tiu hao cht kh qua tng cng on c: - Chun b nguyn liu GVHD: NGUYN HU QUYN : 0,4 % TRANG 41 (kg)

 N CNG NGH CH BIN THC PHM

- Chun b nh tng - Nho bt - To hnh - Nng : 0,2 % : 0,15 % : 0,5 % : 0,2 %

- Lm ngui, phn loi, xp khay : 1 % Lng cht kh cn li sau tng cng on - Chun b nguyn liu: BK1 = - Chun b nh tng: BK2 = b nguyn liu : m1 = m2 = Vy: BK2 = - Nho bt: BK3 = (kg) - To hnh: BK4 = - Nng: BK5= = 86,7 (kg) = 86,52 (kg) = 85,65 (kg) = 52,25 (kg) = 0,37 (kg) = 34,65 (kg) = 87,14 = 87,34 (kg) (kg)

Trong : m1, m2 l lng cht kh ca bt m, thuc n sau cng on chun

- Lm ngui, phn loi, xp khay: BK6 = 4.2.2.3. Lng bnh thu c t mt m bt nho

Theo TCVN m ca bnh quy xp l 4-5%. Chn m ca bnh l 5 % nn khi lng bnh thu c sau mt m l: BT =
B KC 100 (kg) 100 W

BKC: Lng bnh thu c sau hao ht (kg) BT = = = 92,30 (kg)

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4.2.2.2 Lng nc b sung cho mt m bt nho N=
C K 100 M - m (kg) 100 a

Trong : N: Lng nc b sung (kg) Ck: Lng cht kh ca nguyn liu (kg) M: Tng nguyn liu trong thc n (kg) a: m ca bt nho a = 23 % m: Lng nc dng ngm bt trng (kg) - Lng nc dng ngm trng: Nc chim 25% so vi khi lng bt trng. Vy lng nc cn dng ngm bt trng l Vy lng nc cn b sung l: N = = 1,4(kg) - 98,04 1,4 = 14,44 (kg)

4.2.3. Lng nguyn liu sn xut 1 ca thnh phm bnh quy xp Mi = (kg)

Vi: Gi : Khi lng nguyn liu i trong thc n (kg) Mi : Khi lng loi nguyn liu sn xut ra 1 ca thnh phm (kg) Bt : Lng bnh sn xut t thc n (kg) Vy lng nguyn liu sn xut ra 1 ca thnh phm l: - Bt m: - ng: - Cht bo: - Trng: - Sa bt: - Mui: - Bt n: M1 = M2 = M3 = M4 = M5 = M6 = M7 =

= 2313,1 (kg)
= 834,24 (kg) = 265,44 (kg) = 212,35 (kg) = 64,46 (kg)

= 14,03 (kg) = 14,03 (kg) =

(kg) TRANG 43

- Hng liu: M8 = GVHD: NGUYN HU QUYN

 N CNG NGH CH BIN THC PHM

Tng lng nguyn liu cn dng: M= Tng lng nc cn b sung: N =

= 3717,66 (kg)
= 547,56 (kg)

4.2.4. Tnh lng cht kh ca nguyn liu sn xut ra 1 ca thnh phm Pi = Trong : Cki : lng cht kh ca nguyn liu trong 1 m thc n (kg). Pi : lng cht kh ca nguyn liu sn xut 1 ca thnh phm (kg). Bt : khi lng bnh trong 1 m thc n (kg). - Bt m: - ng: - Cht bo: - Trng: - Sa bt: - Mui: - Bt n: P1 = P2 = P3 = P4 = P5 = P6 = P7 = = 1989,27 (kg) = 832,34 (kg) = 222,96 (kg) = 191,12 (kg) = 61,81 (kg) = 13,65 (kg) = 14,03 (kg) = 6 (kg) = 3325,2 (kg)
1000 CKi (kg) Bt

- Hng liu: P8= Tng lng cht kh: P = 4.2.5. Tnh bn thnh phm

4.2.5.1. Lng cht kh bn thnh phm sau mi cng on sn xut 1 ca sn phm Di =

1000 B Ki (kg) BT

Trong :BKi : Lng cht kh ca bn thnh phm sau cng on i, (kg). BT: Lng bnh sn xut t thc n (kg). - Chun b nguyn liu: GVHD: NGUYN HU QUYN D1 = = 3311,92 (kg) TRANG 44

 N CNG NGH CH BIN THC PHM

- Chun b nh tng: - Nho bt: - To hnh: - Nng: D2 = D3 = D4 = D5 = = 1313,92 (kg) = 3304,33 (kg) = 3287,65 (kg) = 3280,82 (kg) = 3247,83 (kg)

- Lm ngui, phn loi, xp khay: D6= thnh phm

4.2.5.2. Khi lng bn thnh phm sau tng cng on sn xut 1 tn *Gi tht m ca bn thnh phm sau tng cng on l: - Chun b nh tng : 35 % - Bt nho - Bnh sau to hnh - Thnh phm : 23 % : 22 % :5%
100 Di (kg), 100 W

- Bnh sau khi nng : 5,5 % * Khi lng bn thnh phm sau tng cng on tnh theo m: E= (Cng thc 4.8)

Trong : Di: Lng cht kh ca bn thnh phm sau mi cng on, (kg). W: m mi cng on, (%). - Nh tng: - Bt nho: - Bnh sau to hnh: E1 = E2 = E2 = =2021,41 (kg) = 4291,34 (kg) = 4214,94 (kg) = 3471,77 (kg) = 3418,77 (kg)

- Bnh sau khi nng: E3= - Thnh phm: E4 =

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CHNG V: THIT B MY MC S DNG TRONG QU TRNH 5.1 My trn bt My dng trn nguyn liu bt sn xut bnh quy. Nguyn l hot ng: trn quay kiu trc vt hai hng.Tc trn: 23 vng/ pht, tc c nh.Dung tch trn: 150 200 kg/hThi gian trn: 15-25 pht/mCht liu thng trn: Inox 5 cm.Cng sut: tng cng sut 12.5 kwin ngun: 380V/50HzKch thc my: 1640*1000*1670 mmTrng lng my: 1800 kg.

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P KHUN TO HNH

Thit b to hnh:

5.2 My phun du My dng phun du ln b mt ca bnh quy.My phun du u v d dng iu chnh lu lng phun du. Du trc khi phun c lc thng qua my lc du c li lc bng thp.

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5.3 L nng Dng nng chn bnh quy.L c th tng gim nhit mt cch d dng Cht liu: thp tm c lp bo n.

5.4 Bn ng gi Dng cho b phn ng gi a bnh vo thng hoc ti my ng gi.

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5.5 S m phng

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KT LUN Ngnh sn xut bnh quy xp ang l mt trong nhng ngnh pht trin nc ta. Sn phm bnh quy dai c chc nng l cung cp cht dinh dng, p ng nhu cu hng ngy ca con ngi. V phc v cho ngnh cng nghip sn xut bnh th khng th khng k n cch tnh cn bng vt cht, quy trnh sn xut, cc thit b nh: nho trn, to hnh, nng bnh, lm nguiCc thit b gp mt phn khng nh to ra cc sn phm bnh an ton v sinh v cung cp y nng lng cho ngi tiu dng. Cng t , to nn uy tn thng hiu cho cc nh sn xut bnh Vit Nam hin nay. Sau khi lm bi n ny, em hiu r c quy trnh sn xut bnh quy xp, cch tnh cn bng vt cht cho ln sn xut v vai tr quan trng ca cc thit b trong ngnh sn xut bnh, tch ly c kin thc cho chnh mnh v bit thm c nhng dy chuyn sn xut bnh quy xp Vit Nam.

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