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MC LC
Phn 1: Kho st th trng v kin i tng 1.1 Kho st th trng sa chua dnh cho thiu n 1.2 Kho st kin i tng s dng 1.3 tng sn phm 1.4 Thng ip sn phm 1.5 Cc yu cu ca sn phm Phn 2 : Thnh phn nguyn liu v cc yu cu cho tng loi nguyn liu 2.1 Thnh phn 2.2 2.3 Yu cu v bao b Cng thc sn phm, xc nh t l cc thnh phn nguyn liu
ca sn phm sa chua nha am Phn 3 : K hoch nh gi cm quan Phn 4 : Cc qu trnh cng ngh 4.1 Qui trnh cng ngh sn xut sn phm sa chua nha am 4.2 Thuyt minh quy trnh 4.3 Cc thit b cn thit Phn 5. Tiu chun c s Phn 6 : Tnh gi thnh sn phm (nhn cng v nguyn liu) 6.1 6.2 V nhn cng V nguyn liu
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Vi nhp sng hin i y p lc, bn rn, khng phi ch em no cng c iu kin chm cht v p ca mnh. p lc hc tp, cng vic cng thng hay hu qu s dng m phm khng ph hp, mi trng nhim, ch dinh dng mt cn icng tham gia tch cc vo vic ph hy t bo, lm da kh, nm, nhn nheo. Ln da nhanh chng b tn ph, tr nn cn ci, khng cn sc sng. V c mt h min dch khe mnh, cn phi c s cn bng hon ho gia nhng vi khun c li v vi khun c hi trong ng rut. Trn thc t, mi trng nhim, thc phm km cht lng v cng thng trong cuc sng lun e da n s cn bng ny, tc ng trc tip khin vi khun c hi pht trin vt tri so vi vi khun c li trong h min dch. Do tng cng h min dch, cn phi b sung vi khun c li cho ng rut. Thy c nhng vn trn qua kho st v nghin cu chng ti cho ra mt sn phm hon ton mi l Sa chua Nha am Probi khng ch l mn n ngon ming m v cng b dng i vi ln da v giu vitamin A v E gip da mn mng, ng thi thi cha selenium gip ngn nga qu trnh lo ha. Ngoi ra cn c b sung Probiotic gip tng cng kh nng min dch, c th lun khe mnh, khng mc phi nhng bnh vt thng thng v lun trn y sc sng. Men sng Probiotic trong Sa chua Nha am Probi s b sung trc tip hng t nhng li khun cho ng rut, lm c ch nhng vi khun c hi, gip tng cng kh nng min dch.
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Khm ph b mt ca ln da mn mng v tng cng min dch mi ngy vi Sa Chua Nha am Probi
i tng trc tip: Thiu n t 18-25 tui a im kho st: Trng i hc Lc Hng (10 Hunh Vn Ngh -Bu Long- Bin Ha- ng Nai). Trng cao ng s phm ng Nai (Khu ph 3- Tn Hip- Bin Ha- ng Nai). S lng kho st: 100 thiu n t 18-25 tui. Cc vn cn kho st: Cu trc ca sn phm: mn, sn ca sn phm. Mu sc sn phm: mu trng t nhin ca sa. Mi hng sn phm: mi c trng ca sa v nha am. Gi thnh sn phm: so vi cc sn phm sa chua khc trn th trng. Phng php tin hnh: Nhm nghin cu chia thnh 2 nhm tin hnh kho st 2 a im nu trn. Bng cch mi cc bn n dng th sn phm mi ny v in vo phiu cu hi kho st m nhm chun b sn.
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Ph hp vi mi la tui
- Cht lng : cung cp nng lng 11 kcal, hydrocacbon 18,7g, m 3g, cht bo 2,1g. t cht bo :gim 2% so vi cc sn phm sa chua trn th trng
Giu vitamin v khong : Tinh cht nha am vi hn 19 vitamin A, B1, B2, B6, B12, C, E, folic acid, niacin, a khong cht nh selenium.Chng hn nh 100g sa chua c 148 mg Canxi, K, Zn.
C b sung vi khun c li : li khun Probiotics (t nht l 10 triu cfu/gram) Hm lng nha am : nha am 10%, hnh ht lu c b dy 3 mm Cu trc : c st Mu :trng c Mi hng : mi thm thanh khit ca nha am t nhin, khng nng mi nha am qu. V : bo ca sa chua, gin dai v ngt thanh ca nha am Bo qun : ni kh ro, thong mt, bo qun 6-8oC Khi lng tnh : 100 gr Quy cch : 4 hp/lc Gi thnh : 4.700 VND/h/100gr Nng sut : 1 tn sa/ngy
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Phn 2 : Thnh phn nguyn liu v cc yu cu cho tng loi nguyn liu
2.1 Thnh phn
Sa chua(nc , sa b ti, sa bt, cht bo sa, bt whay) Nha am 10% Vi khun streptococcus thermophilus v lactobaclllus bulgarlcus ng tinh luyn Cht n nh(gelatin thc phm E1422, E471) Hng liu tng hp. Nha am
2.1.1
T cy nha am (kh thi ,d tm, nhng kh bo qun lu) Chit xut nha am (khng kh thi,tn nhiu chi ph, kh tm) + Ngun gc : t nh vn t GAP(hoc cng ty chuyn cung cp nha am ti qua s ch) + Yu cu cng ngh : t v nha am ti nhp v se c a vo kho lnh bo qun trong lc i x l + Vn chuyn : trong ngy , bng xe ti + nh gi : Hm lng vitamin v khong m + iu kin nh gi : Ch tiu vi sinh Ch tiu v kim loi nng, thuc tr su, thuc khng sinh t HACCP
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Mn : Pht trin sn phm + iu kin lu tr : Bo qun trong kho,thong mt, iu kin lnh
2.1.2
Sa : sa ti
+ Ngun gc : t tri b sa Long Thnh + Yu cu cng ngh : t v nh my c h thng x l sa nguyn liu ngay,sa s c a x l ngay bng h thng lm lnh l thit b trao i nhit dng tm, ri chuyn sang bo qun xitec lm bng thp khng r nhit 4-6oC n khi ch bin. + Vn chuyn : trong ngy, ngay khi va ly sa, vn chuyn trong xe lnh nhit khng > 4oC chuyn dng. + nh gi :
Hm lng bo c th o c bng m k khong 2.4-5.5% T trng : t trng trung bnh ca sa ti 20oC l 1,028-1,036 g/cm3 acid ca sa ti thng 15-18oThorner Tng hm lng cht kh 7.9-10% Tp cht c hc xc nh bng phng php lc Ch tiu vi sinh : tng s vi khun, virut bng phng php ch th xanh metylen v ch th resazurin.
+ iu kin nh gi :
Ch tiu v kim loi nng, thuc tr su, thuc khng sinh t HACCP + iu kin lu tr : bo qun lnh 2-4oC, khng c ko di qu 3 ngy
2.1.3
lactobaclllus bulgarlcus. + Ngun gc : t nh my c uy tn Thy S + Yu cu cng ngh : t v c th bo qun c lu khng tn nhiu chi phi bo qun, tit kim kinh ph. Vi khun khi cn s dng s c hot ha, ri b sung vo sa len men.
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Mn : Pht trin sn phm + Vn chuyn : bng tu, t 2-3 thng + nh gi : Hot tnh m + iu kin nh gi : Ch tiu vi sinh Ch tiu ha l Ch tiu ha sinh t tiu chun ISO
Nc
+ Ngun gc : t cng ty cp thot nc Bin Ha + Yu cu cng ngh : t v h thng x l nc t tiu chun, cung cp y , khng b ngng tr , m bo tin sn xut ca nh my. + Vn chuyn : bng cc ng ng trc tip ti nh my + nh gi : Thnh phn nc pH trong + iu kin nh gi : Ch tiu vi sinh Ch tiu ha l Ch tiu v kim loi nng t HACCP , TCVN v nc s dng trong sinh hot + iu kin lu tr : bo qun trong thng inox.
2.4
Yu cu v bao b
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+ Yu cu cng ngh : t v khng b nh hng bi nhit , khng c hi, + Yu cu v sinh an ton thc phm : iu kin nh gi : Ch tiu ha hc Ch tiu v kim loi nng Pb, Sb... Kim tra nguyn liu Cadimi Ch iu kin ngm 60oC trong 30 pht Dung dch ngm Acid acetic 4%*1 Nc *2 Khng qu 100mg/kg Khng qu 100mg/kg Kim tra bao b thnh phm Ch tiu kim tra Cc kim loi nng Lng KMnO4 s dng 25oC trong 60 pht Cn kh 60 C trong 30 pht
o
Khng qu 30 mg/kg
Ch thch :
*1 : i vi thc phm c pH <= 5 *2 : i vi thc phm c pH > 5 *3 : i vi thc phm du,m, bo *4 : i vi ung c cn
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2.3
Sa ti
71%
Nc 7.1%
Nha am
10%
(D,C,A,B1 cht(Ca,
3 4 5 Tng
ng B
saccharose Probiotics gelatin thc phm E1422 E471 hng liu tng hp
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Cc ch tiu nh gi : Mi hng - Bn thch mi hng ca sn phm sa chua no hn ? Mc Sn phm A Rt thch Hi thch Bnh thng Hi khng thch Khng thch Sn phm B
Hng v t nhin ca sn phm no lm bn thch hn ? Mc Sn phm A Sn phm B Rt thch Hi thch Bnh thng Hi khng thch Khng thch Sn phm sa chua no nng mi nha am hn ? Mc Rt nng Hi qu nng Va phi Hi nng Khng nng Sn phm A Sn phm B
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Bn cm thy ngt ca sn phm sa chua no ngt hn ? Mc Rt ngt Hi qu ngt Bnh thng Hi ngt Khng ngt Sn phm A Sn phm B
no ?
Mc Rt chua Hi qu chua Bnh thng Hi chua Khng chua no ? Mc Rt bo Hi qu bo Bnh thng Hi bo Khng bo Trng thi
Sn phm A
Sn phm B
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Sa sn phm sa chua Bn Nha am kch thc nha am ca 2 nguyn cm thy liu Kim tra cht lng
Sn phm A
Ngm Ra Ct ht lu Chn
Sn phm B
Lm sch Lm lnh Tm cha Tiu chun ha Gia nhit ng ha Thanh trng Lm ngui Tp cht
4.1 Qui trnh cng ngh sn xut sn phm sa chua nha am:
B sung chun VSV Rt Ln men chn Bo qun Trang 13 Sa chua
Phi trn
Sa c s dng phi m bo v sinh, tng s vi khun thp, khng cha khng sinh, virut. Khng cha cht ty ra, cht st khun. Kim tra v hm lng cht bo, tng cht kh 4.2.2 4.2.3 Lm sch: Lm lnh: Sa s c qua thit b li tm lm sch loi b cc tp cht, t bo.
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Sa nguyn liu phi c lm lnh nhanh v trong thit b kn m bo v sinh. 4.2.4 tm cha. 4.2.5 Tiu chun ha: Tiu chun ha tc l iu chnh hm lng cht bo t ti yu cu. C th thc hin bng my t ng hoc bng phi trn. 4.2.6 Gia nhit: Sa gia nhit ln 400C, qua thit b li tm lm sch v li tm tiu chun ha hm lng cht bo t 0.5-3% 4.2.7 ng ha: ng ha gim kch thc ca cc cu m, phn b cu m ng u, trnh ni ln gip sa chua mn. Dch sa ng ha : 60-700C, 200 bar 4.2.8 Thanh trng: Dng nhit tiu dit vi sinh vt, tng kh nng hydrat ha casein( gi nc tt, hn ch tch nc, to mn, chc) Thanh trng 90-950C trong 5 pht ri lm ngui n nhit ln men 4.2.9 4.2.10 Lm ngui: Phi trn: Sau qu trnh thanh trng phi lm ngui v 450C Phi trn nhm b sung cht mu v cht mi vo sa lm a dng ha cc ch tiu cm quan ca sn phm. 4.2.11 theo
4.2.12
Tm cha
Cy thm ging vi khun lactic vo sa chun b cho qu trnh ln men tip Rt:
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Gip hon thin sn phm, hn ch s xm nhp ca vi sinh vt t mi trng bn ngoi 4.2.13 Ln men: Qu trnh ln men lm thay i thnh phn ha hc v gi tr cm quan ca sa, chuyn ha sa thnh sn phm sa chua. Gp phn ko di thi gian bo qun sn phm do gi tr pH thp < 4,6 c tc dng c ch vi sinh vt (k c vi khun lactic) Nhit ln men l 430C. Qa trnh ln men kt thc khi chua ca sa t 70-800D, thi gian ln men ty thuc vo ging vi khun lactic c th t 2.5-7.0 gi 4.2.14 chn: Sau khi ng t sa chua c lm lnh v chn 4-60C t nht 6h. Giai on ny rt quan trng to cho sn phm c mi v v trng thi cn thit. Sau khi kt thc giai on ny sa mi l thnh phm 4.2.15 Bo qun: Nhit bo qun l 6-80C Thi gian khng qu 1.5 thng
X l nha am:
1. Lm sch: Sau khi thu nhn nha am s tin hnh ra nha am, sau gt v. Mc ch loi b mt s bi bn , vi sinh vtbm trn b mt. 2. Ngm: Sau khi lm sch th nha am s c ngm vo dung dch nc mui long 1015 % khong 15 pht, loi b mt s vi sinh vt cn st li v ng thi gip lm gim nht ca nha am. 3. Ra: Cng on ra gip lm gim hm lng mui c trong nha am sau khi ngm 4. Ct ht lu:
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To cho nha am c kch thc ng nht hnh ht lu khong 2-3 mm. 5. Chn: Qu trnh chn s lm gim trit nht cn st li trong nha am, gip cho sn phm sa chua nha am gi c thi gian bo qun lu hn, ngn chn s pht trin ca vi sinh vt. Lu : nha am phi c chn k
Thit b li tm
Nng xut i vi sa l 500l// nhit 350C Nng xut i vi sa l 500l// nhit d 350Ci vi rau qu: 150 l/h Dung tch phu np liu: 40 l Tc quay: 7200v/p
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My lm lnh Sa
Th tch cha: 105 l Nhit bo qun sa 00C ti 60C Cng sut in: 0,33HP in cung cp: 230V;50Hz
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Thit b ng ha sa
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My chit rt v ng np sa chua
5.1.1.Cc ch tiu cm quan. STT 1 2 3 Tn chi tiu Mui Trang thai Mau sc Yu cu C mi thm c trng ca sa. c do,khng vn cc hoc ng cn. Mau trng c ca sa v nha am.
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5.1.2.Cc ch tiu cht lng ch yu (theo TCVN 5538:2002) STT 1 2 3 4 5 6 7 Tn chi tiu Tng cht kh T trng 20oC Hm lng bo acid T l nha am Kch thc nha am T l probiotic VT % g/cm3 %
o
% mm
5.1.3.Cc ch tiu vi sinh. Tn ch tiu VT Mc cho php(trong 1 g hoc 1ml sn phm) Coliforms Staphylococcus arueus E.Coli Salmonella. spp Nm men v nm mc Listeria monocytogenes 5.1.4.Ch tiu kim loi nng. Cfu Cfu Cfu Cfu Cfu Cfu 10 0 0 (hoc< 3 MPN) 0 102 0
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5.1.5.Hm lng ha cht khng mong mun. STT 1 2 TN CH TIU Albendazole (thuc tr giun sn) Benzylpenicillin / procaine benzylpenicillin sinh) (thuc khng YU CU ( g/l) 100 4 ADI 0 - 50 g/kg th trng/ngy 0-30 g penicillin / kg th trng / ngy. D lng ca benzylpenicillin v procaine benzylpenicillin 3 4 5 6 7 8 9 Ceftiofur Chlortetracycline /oxytetracycline/ tetracycline Cyfluthrin (Thuc tr su) Cyhalothrin (thuc tr su) Deltamethrin (thuc tr su) Dexamethazon Dihydrostreptomycin/ streptomycin (thuc khng sinh) 40 30 30 0.3 200 100 100 phi thp hn mc ny. 0 - 50 g/kg th trng/ngy 0 - 30 g/kg th trng / ngy 0 20 g/kg th trng/ngy 0 5 g/kg th trng/ngy 0 - 10 g/kg th trng/ngy 0 - 0,015 g/kg th rng/ngy 0 - 50 g/kg th trng/ngy i vi d lng ca v dihydrostreptomycin 10 Diminazene 150
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11 12
20 100
13 14 15 16 17 18 19 20 21 22 23 24 25
Flunixin Gentamicin (thuc khng sinh) Imidocarb (thuc chng sinh vt n bo) Isometamidium Ivermectin (thuc tr giun sn) Lincomycin (thuc khng sinh) Neomycin (thuc khng sinh) Pirlimycin (thuc khng sinh) Spectinomycin (thuc khng sinh) Spiramycin (thuc khng sinh) Sulfadimidine (thuc khng sinh) Thiabendazole (thuc tr giun sn) Triclorfon (metrifonat) (thuc tr su)
0 - 0,72 g/kg th rng/ngy 0 20 g/kg th trng/ngy 0 10 g/kg th trng/ngy 0 100 g/kg th trng / ngy 0 1 g/kg th trng/ngy 0 30 g/kg th trng/ngy 0 - 60 g/kg th trng/ngy 0 - 8 g/kg th trng/ngy 0 - 40 g/kg th trng/ngy 0 - 50 g/kg th trng/ngy 0 - 50 g/kg th trng/ngy 0 - 100 g/kg th trng/ngy 0 - 2 g/kg th trng/ngy
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bulgarlcus. n ung". -Ph gia: Hng liu tng hp. Cht n nh(gelatin thc phm E1422, E471). ng tinh luyn theo TCVN 6958 : 2001
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Nha am
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b p ng cc quy inh bt buc vi sn phm,chu trch nhim v ni dung cng b Tn sn phm phi th hin ng bn cht, khng gy nhm ln vi sn phm cng loi trn th trng Bo m thc hin y cc yu cu v c s sn xut, thit b cng ngh cng b Bo m cht lng ni dung ghi nhn,qung co ng nh cng b Ch ng kim nghim nh k Phi np ph kim tra,kim nghim nh k
Nng sut N= 20.000.000 hp/ thng S lng nhn cng : 4500 nc/ 24h (trong 3 ca) 1 thng lm : 25 ngy S nhn cng lm trong 1 ngy l 4500nc/25 ngy = 180 cng nhn/ ca Lng ca 1 cng nhn = 3.000.000 /thng Gi tin nhn cng / 1 hp (4500*3.000.000) / 20.000.000 = 675 ng/hp
6.4 V nguyn liu
STT 1 2 3 4 5
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Nguyn liu
Gi tin 1 kg=1000 g
trong mi hp (1 m3) nguyn liu Sa ti 71g 20.000 Nha am 10g 7.000 ng 11.5g 15.000 Cht dinh dng 6g 30.000 Ph gia 1.5g 30.000 Tng 100g Gi nguyn liu/ hp Gi sn phm / hp=gi nhn cng/hp *gi nguyn liu/hp
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