You are on page 1of 27

TRNG I HC CNG NGHIP TP.

HCM
VIN CNG NGH SINH HC V THC PHM
B MN: CNG NGH BO QUN & CH BIN NNG SN

ti:

BNH M NGT

GVHD: C Nguyn Th Mai Hng M hc phn: 210503301

Nhm: 1. Lng Ngc Thy An 2. Nguyn Th Hoi An 3. Nguyn Ngc Tho

Tp.HCM, thng 3 nm 2011


|Tm hiu v bnh m ngt

DANH SCH SINH VIN


Lng Ngc Thy An Nguyn Th Hoi An Nguyn Ngc Tho 08109961 08144111 08223351

|Tm hiu v bnh m ngt

|Tm hiu v bnh m ngt

LI M U
Hin nay bnh m ni chung c s dng ph bin, gp phn a dng ha ba n cho mi ngi. Ngi Vit thng hay gi chung cc loi bnh vi nguyn liu chnh l bt m v nng trong l nng vi nhng danh t chung nh bnh ngt, bnh u. Cc loi bnh ngt ngy nay c ngun gc t phng Ty, c th l c vng chu u sau sang M, ch ko phi nh nhiu ngi lm tng Php l ci ni bt ngun cc sn phm bnh m, bnh ngt. Bi tiu lun ny s tm hiu s lc v cc loi bnh ph bin trn th trng ni chung cng nh l v quy trnh sn xut, v cc ch tiu cm quan i vi loi bnh m ngt ni ring

1 Tm hiu v bnh m ngt

1. Tng quan v cc loi bnh Tt c cc sn phm lin quan n vic s dng bt, trng, cht bo v nng ln c gi chung l PASTRY. V th, ngi u bp chuyn ph trch vic lm ra nhng sn phm ny c gi l Pastry Chef. T "cake" m ngi Vit hay gi l "bnh ngt" ch l 1 mng rt hp trong Pastry m thi.
1.1.

Bread Bnh m

Phn loi: Bnh m thng: (lean yeast bread) Bnh m "ngt": (rich yeast bread) Cc kiu bnh m c tn gi ring nh: Baguette, Bnh m gi (Sandwich), Rolls (Bnh m trn), kiu bnh Humberger (Ly lng trng v to mu v rc vng trn v bnh) Cc loi bnh nhiu lp (Puff pastry) v Croissant (bnh sng b) cng c cch thc v nguyn liu ging nh bnh m ngt.

Puff pastry
1.2.

Croissant

Quick bread Bnh m nhanh

y l tn gi chung cho cc loi bnh-dng-bnh-m nhng khng qua cng on v ln men t nhin (khong vi ting) m dng cc cht ha hc gy tc dng n nhanh, v th lm rt nhanh. Quick bread cng thng c kt cu mm hn v "rich" hn, khng c c dai nh vi bnh m n bng men t nhin. Quick breads bao gm cc loi bnh vi tn gi nh: muffins, scones, loaf bread, coffee cakes.
2 Tm hiu v bnh m ngt

Muffins: c dng ging chic bnh nh hnh cc, c th c trong cc giy hoc khng cn. Muffins ngt hoc mn u c. Scone: dng hnh nn, hnh tam gic bt. Loaf: hnh khi ch nht Coffee cake: lm vi khun trn, vung, ch nht...

Muffin

Scone

1.3. Bnh khng dng l nng


y l nhng loi bnh dng phng php rn bng cht bo. Cc loi ph bin: Doughnuts (donut): bnh ngt c hnh bnh xe trn, lm chn bng cch rn ngp du. Pancake: bnh rn cho lm chn bng cch qut lp du/b mng ln mt cho, bnh dt, mng. Crepe: gn ging nh pancake nhng c trng mng hn rt nhiu. Waffles: bnh c dng mng, dt v thng lm vo khun ring.

3 Tm hiu v bnh m ngt

Mt loi Waffle

Khun lm Waffle

Fritters: bnh c v ngt v mn ty nguyn liu s dng, khng c hnh dng c nh, lm chn bng rn ngp du.
1.4.

Pie v tart

Hai loi bnh ny d b nhm ln vi nhau. C c tart v pie ngt hoc mn. Pie: bnh v kn c cha nhn bn trong, tt c gi chung l v pie. Bt cho v pie c chia lm 2 phn, 1 phn cn mng lm , xp nhn bn trong, ri phn cn li cn mng ph ln trn, gn kn cc mp v xin thng vi ch trn v b mt hi thot ra trong qu trnh nng. Tart: bnh ko c v, nng h phn nhn. Tart l 1 dng c bit ca pie m ko cn 1 lp v bc kn nhn.

1.5. Cake
Tn gi chung cho cc loi bnh ngt c hm lng cht bo v ngt cao nht trong cc sn phm bnh nng l. Lm bnh dng cake i hi nhiu s chnh xc v cn ong nguyn liu. Cu trc bnh thng l mm, xp, nhiu hng v v bnh cake c nng v trnh by di nhiu hnh dng khc nhau. Cupcake: l mt trong nhiu cch trnh by ca cake, bnh dng nh, ng trong nhng chic cup giy xinh xn.

4 Tm hiu v bnh m ngt

Chiffon, angel food, devil food: l dng bnh bng xp mm c to thnh nh vic nh bng lng trng v lng ring bit. Bnh c nng trong khun dng ng (tube). Chiffon: dng du n lm thnh phn cht bo trong bnh. C lng trng v u c s dng nhng tch ring trong qu trnh lm. Angel food: ch dng lng trng nh bng, khng c cht bo. Bnh nh v trng nh bng. Devil food: bnh c mu en chocolate, dng b lm cht bo. L mt dng bnh dng b (butter cake)

Devil food Chiffon Angel food

Pound cake: Bnh c hm lng cht bo v ng u cao, tn gi ch cc nguyn liu chnh u c khi lng 1 pound Anh, khong 454g. Bnh ny thng c kt cu nng v c hn bnh dng bng xp. Bnh lm trong khun loaf hoc khun bundt. Cheesecake: thnh phn ch yu ca bnh l cream cheese. Bt c s dng rt t hoc khng s dng.
1.6.

Cookies

Ngi vit mnh hay gi cc loi Cookies l bnh quy (Biscuit - bch quy, ting Php). T hay Cookie c ngha l "bnh nh small cake". C loi cookie c lm t
5 Tm hiu v bnh m ngt

hn hp bt kh ging nh vi cake, nhng trong phn ln trng hp, cookie c hm lng nc thp. Cookie rt a dng, c loi mm, m, kh, gin, dai, xp, cng.

2.Phn bit bnh m ngt v bnh m thng


Bnh m thng (lean yeast bread): thnh phn ch c bt v nc, c th c dng men hoc khng dng men, v th c loi bnh m cn qua qu trnh n ln men v c loi khng qua qu trnh ny. Bnh m "ngt" (rich yeast bread): t "ngt" c dch kh phin din, y l nhng loi bnh m ngoi bt, nc, men, c s dng thm cc thnh phn khc nh ng, cht bo, sa, bt sa, v th bnh m c thm nhiu mi v thm ngon v kt cu khc vi bnh m thng.

3.Tng quan v nguyn liu chnh


Bt m l sn phm c ch bin t ht la m bng qu trnh nghin. Trong qu trnh ny v cm v phi c tch ra v phn cn li ca ht la m (ni nh) c nghin nh ti mn thch hp (ra thnh phm l bt m).

3.1. Phn loi bt m


Bt m hin nay c lm t nhiu loi bt c nghin trn t nhiu loi la khc nhau. Ngi ta gi tn nh bt m loi trng, hay nu, en.. ty vo mu sc ca bt v gi l bt cng hay mm ty vo lng v tnh cht gluten ca bt. Bt m lm bnh m (Bread), gluten cao hn v khe hn, lm cho bnh n khe, gi c hnh dng ca bnh sau khi nng. Bt m lm bnh kem xp (cake
6 Tm hiu v bnh m ngt

hay gateaux) c gluten t hn. Bt lm bnh ngt (pastry) c gluten cao hn bnh kem xp cht t, v thp hn bt lm bnh m. Cc loi bt m ch yu sau (phn theo cng dng): Bt bnh m, hay bt m thng thng. Bt bnh ngt (pastry). Bt bnh gato hay bnh kem (cake, gateaux). Bt m gia dng (all-purpose): C lng gluten cao, thch hp lm hu ht cc loi bnh, trong gia nh. Bt m lm bnh bao: Loi bt trng, c xay t phn li ca ht la m. Bt m Durum: Lm cc loi m Spagetti... c lm t loi la m rt cng (Durum), c gluten cao nht. Loi bt m ny c sn xut t nh my bt m chuyn dng
3.2.

Thnh phn ha hc ca bt m

Nhng c im thnh phn bt m v mt s

lng v cht lng nh theo gi tr dinh dng v tnh cht nng bnh ca bt. Cc cht dinh dng trong bt c hng cao th c c th tiu ha d hn, nhng bt m hng thp li c vitamin v cht khong cao hn.
Bt m ch yu gm gluxit v protit, c th v

thnh phn c trnh by bng di y:

Loi v hng bt m

Thnh phn ha hc trung bnh tnh bng % cht kh Tinh Pantozan bt Protit Cht bo ng chung Xenluloza Tro

7 Tm hiu v bnh m ngt

Bt m ho hng Hng I Hng II 0,3 2,5 3,5 77,5 71 14 14,5 1,5 1,9 2,0 2,8 0,8 2.3 0,7 1,2 1.95 79 12 0,8 1,8 0,1 0,5

Bng I.1. Thnh phn ha hc ca bt m


Hm lng cc gluxit v protit chim khong 90% trng lng bt m. Hm lng protit c trong cc hng bt m khc nhau th khng ging nhau.

Hm lng protit tng dn t bt hng cao n bt hng thp, nhng v mt dinh dng th protit trong bt hng cao gi tr hn protit trong bt hng thp Protit trong bt m gm 4 loi: Anbumin, Globulin, Protalamin, Glutenlin.
Trong 4 loi ni trn th hm lng Anbumin v Globulin chim khong

20%, cn 80% l Protalamin v Glutenlin, v t l protalamin v glutenlin trong bt m l tng ng nhau. Khi bt m c cht lng bnh thng th t l Gluten t ph thuc vo hm lng protide ca bt.

Hm lng v cht lng Gluten bt m ph thuc vo ging la m, iu kin


V cht lng ca Gluten c nh hng ln n qu trnh ch bin v cht lng

trng trt, ch sy ht, ch gia cng nc nhit, ch bo qun sn phm nh vy nn trong sn xut bnh quy thng s dng bt c cht lng yu v trung bnh.

Trong qu trnh ch bin c th vn dng cc yu t ca nhit , nng

mui n, cng nho ci thin nhng tnh cht vt l ca Gluten. Gim nhit nho th Gluten tr nn cht hn, tng nhit nho th Gluten n nhanh nhng kh nng gi kh km v bnh t n hn.

Mui n c tc dng lm cho Gluten cht li v tng kh nng ht nc ln, Cng nho lm tng qu trnh to hnh Gluten nhng lm gim kh nng
8 Tm hiu v bnh m ngt

cng thy phn protit gim i r rt.

gi kh ca Gluten.

Axit ascorbic, kali bromat, peroxyt v mt s cht oxi ha khc c tc dng


S lng Gluten khng nh hng ln n cht lng bnh quy, song

lm cho Gluten cht hn cn cc cht kh th c tc dng ngc li.


hm lng Gluten tng th m ca bt nho tng, do thi gian nng b V vy, ta cn hn ch s lng Gluten trong khong 27-30%. Gluxit ca bt m: gluxit trong bt m gm c: tinh bt dextrin, xenluloza,

ko di.

hemieluloza, gluxit keo, cc loi ng. Qu trnh to thnh gluxit c biu din bi phng trnh tng qut sau: 6CO2 + 6H2O C6H12O6 + O2

Tinh bt: l gluxit quan trng nht ca tinh bt. Trong hng bt cao cha n

80% tinh bt. Tinh bt ca cc loi bt khc nhau th khng ging nhau v hnh dng, kch thc, kh nng trng n v h ha.

Dextrin: l nhng cht keo to thnh vi nc mt dung dch dnh. Trong

bt m sn xut t bt m ny mm c cha t 3-5% l dextrin. Dextrin t lien kt vi nc, do khi bt nho c hm lng cao cc dextrin lm bnh km dai.

Xenluloza: xenluloza lm gim gi tr dinh dng ca bt. Trong bt hng cao Hemixenluloza: Hm lng hemixenluloza ph thuc vo hng bt, thng ng trong bt: cha mt lng khng ln lm. Trong bt c cha khong

c khong 0,1 0,15 % xenluloza. khong 2 8%, c th ngi khng tiu ha c hemixenluloza. 0,1 0,5 maltoza. Hm lng sacaroza trong bt m khong 0,2 0,6%. Hm lng chung cc loi ng ph thuc vo loi bt v cht lng ca ht.
Cht bo: Trong bt cc lipit trng thi t do v trng thi kt hp vi protit,

gluxit. Nhng hp cht ny c nh hng n tnh cht cc gluten, chng lm cho cc gluten n hi hn. Hm lng chung ca cht bo trong bt m vo khong 0,1 2% ty theo hng bt m.
9 Tm hiu v bnh m ngt

Vitamin: trong bt m c cha rt nhiu vitamin nh B1, B6, PP Hng bt Men trong bt: l nhng protit c tnh cht xc tc. Trong bt c cha rt nhiu

cng cao th vitamin cng thp v ngc li. men lm nh hng n cht lng bt, cc loi men quan trng nh: men thy phn tinh bt v protit nh: proteinaza, polipeptidaza, anpha- amilaza, beta-amylaza v cn c cc men khc nh: lipaza, lipoxydaza

Tp cht trong bt m: Trong bt m c cha rt nhiu tp cht nh su, mt


3.3.

v tng nhiu trong qu trnh bo qun.

Tnh cht nng bnh ca bt

Cht lng ca bt m ph thuc vo tnh cht nng bnh ca bt m. Bt

m c tnh cht nng bnh cao lm cho bnh bch quy sn xut ra: b mt c mu vng, bnh c mi thm c trng.

Lc n ca bt m: Kh nng ca bt m to thnh Gluten hoc to thnh bt Bt m hng cao c cha nhiu protit, ht nc nhiu v to thnh bt nho

nho vi nhng tnh cht xc nh c gi l lc n ca bt m. c tnh n hi d gia cng c hc. Trong bt nho bt m hng cao, men thy phn protit hot ng rt chm v bnh bch quy lm t loi bt ny s c hnh dng ng v xp u.

Kh nng sinh ng v to kh ca bt m: Cht lng ca bnh bch quy

ph thuc vo hm lng ng trong bt nho. ng l cht cn thit to thnh CO2 lm n bt nho khi ln men. Mu sc ca bnh v mi thm ca bnh, cu to v xp ca bnh u ph thuc vo hm lng ng ca bt nho. Lng ng c trong bn thn bt m thng khng lm ra bnh bch quy c cht lng bnh thng. Mun sn xut ra bnh c cht lng bnh thng th lng ng trong bt m cn c khong 5,5 6%. Trong thc t lng ng trong bt m ch c khong 2,0 3,0% lng ng sinh ra thm l do kh nng ng ha tinh bt ca men trong qu trnh bt nho.
10 Tm hiu v bnh m ngt

Tiu chun k thut ca bt m sn xut bnh quy:


< 15%

axit pH=5.8 6.3 Hm lng tro Bt ho hng < 0.55% < 0.75% < 1.25% < 1.9% 0.3cm/pht 0.22%
Bt hng 1 Bt hng 2 Bt hng 3

gin di Gluten

Hm lng tro khng tan trong HCl Tp cht st 2 3 mg/kg


3.4.

Tnh cht v kh nng thay th ca bt

Tnh cht ca bt: thnh phn cc cht trong bt rt a dng nn tnh cht ca Kh nng ht nc, trng n ca Gluten, tinh bt( 65 C) h ha v ht nc

bt rt phc tp, song c mt s tnh cht c bn sau: rt mnh. Qu trnh oxi ha cht bo c trong bt. Qu trnh thy phn nh cc men c trong bt. Qu trnh phn hy protit c trong bt to ra axit amin, NH3 .

Kh nng thay th:Trong sn xut bnh m bt m l nguyn liu chnh khng

th thay th v ch c bt m to ra Gluten c tnh cht c bit to ra bnh c trng, song khi sn xut bnh quy ta c th thay 5% bt m bng bt u nnh.
3.5.

Bo

qun

Bt m phi nhp trc khi ch bin nn phi bo qun tng i lu di. Bt


Yu cu ca kho: thong mt, m thch hp thng 88%, nhit (t= 2511 Tm hiu v bnh m ngt

ng trong cc bao v c bo qun trong cc kho.

300C), cc bao sp xp mt cch khoa hc


Mt s hin tng xy ra trong qu trnh bo qun:

Bt b vn cc: do Gluten, tinh bt ht nc v trng n m xut hin vn


cc Mi i kht: do qu trnh oxi ha cht bo Mt su xut hin nhiu

4.Tng quan v nguyn liu ph


4.1.

Tng quan v trng.

Trng g thng c s

dng lm ngun thc n cung cp protein cho ngi. Nh nhiu loi trng ca chim, b ngoi ca trng g c hnh bu dc, hai u khng cn bng, mt to mt nh.

Cu to mt qu trng:

Cu to ca trng, v c bn c chia lm 4 b phn, lng , lng trng, mng v v v trng. Lng chim khong 31,9% khi lng, lng trng l 55,8%, v cng l 11,9% v mng v l 0,4%.

Dinh dng: Cht lipid c trong lng , triglicerid 62,3%, phospholipid 32,8%

v cholesterol 4,9% vi mt t aminolipid. V cng cha: carbonat calcium khong 98,43%, carbonat magnesium 0,84% v phosphat calcium 0,73% v trng lng. Cn xt tng th qu trng, phn nc chim khong 65,7%, protid 12%, lipid 10,6%, glucid 0,8% v khong cht 10,9% v trng lng.

Tc dng ca trng: tng gi tr cm quan cho sn phm nh to xp, mm,..


4.2.

Tng quan v b

B (phin m t ting Php: beurre) l mt ch phm sa c lm bng cch

nh sa hoc kem ti hay c ln men.


12 Tm hiu v bnh m ngt

ng dng: B c dng qut ln bnh m, dng lm gia v, cng nh dng Tc dng ca b: tng m c, lm cho khi bt nho ti xp, to mi
B c cu to t cht bo b bao quanh nhng git nc v m sa nh. Bo qun: Khi trong t lnh, b

trong nu nng chng hn nh lm nc xt, rn, nng. thm ngon nn kch thc ht b cng b cng tt.

tr nn cng, nhng s mm qut c sau mt thi gian trong nhit phng, b chy lng ti nhit 3235C .

B thng c mu vng ti vi cc

sc t vng xm n gn nh trng. Mu sc ca b ph thuc vo ch n ca con vt cho sa. Ngi ta thng lm b t sa b, nhng b cng c th c lm t sa ca cc loi ng vt c v khc nh cu, d, tru,... Mui n, cht to mi, hay cht bo qun i khi cng c cho vo b. Khi b c thng li s cho ra loi "b nguyn cht", ch ton l cht bo b.
4.3.

Tng quan v ng

Cc sn phm ng c trn th trng:

ng vng (brown sugar) c lm bng tinh th ng trng t ma hay c ci v mt ma (molasses), cho c mu v v.

ng l cht cn thit to thnh CO2

lm n bt nho khi ln men. Mu sc ca bnh v mi thm ca bnh, cu to v xp ca bnh u ph thuc vo hm lng ng ca bt nho,
13 Tm hiu v bnh m ngt

kch thc ht ng cng mn cng tt.

Saccharose l ng c sn xut t ma, c dng trong sn xut bnh l mt cacbon hydrat, cng thc phn t C11H22O11, l

ko. Saccharose

disaccharide do 2 mono disaccharide l D-glucose v D-fructose to thnh.


Ch tiu cht lng ca Saccharose:

Sac 99.6% m 0.15%

Tro 0.15%

ng kh 0.16% Mu sc: trng tinh pH: trung tnh


4.4.

Tng quan v sa

Sa khng nhng ci thin mi thm

cho bnh ko m lm sn phm mm mi, mn xp, n hi,Mc khc, cn nng cao gi tr dinh dng. Sa thng s dng l sa bt v sa bt c dng kh, bo qun bn, dung tch nh v chuyn ch tin li.
Cc loi sa thng c s dng:

Sa bt nguyn kem: l sn phm ca

qu trnh c c sa ti di iu kin chn khng theo phng php sy phun hoc sy thng quay.

Sa gy(shimmed milk poder): sa gy l thnh phn cn li sau khi cht bo

c tch ra lm cream hoc b, thnh phn ch yu ca n l lactose v protein.

Whey powder: chnh l shimmed milk poder tch casein, thnh phn ch yu

l lactose, gi thnh tng i r nhng cho mu sc li p hn cc loi sa khc.

5.Thuyt minh quy trnh sn xut bnh m ngt


14 Tm hiu v bnh m ngt

5.1.

Thuyt minh quy trnh cng ngh

Sn phm

5.1.1. Nguyn liu : Nguyn liu sn xut bnh m ngt nhn kem b sa gm c nguyn liu cho phn v bnh v phn nhn bnh : Phn v bnh gm : bt m , ng , trng , nc , mui , b , ph gia (monoglyxerit, diglyxerit, kalisorbat) , hng sa . Phn nhn bnh gm : bt m , bt sa , ng , nc , shortening , mach nha , b , nc

15 Tm hiu v bnh m ngt

Tt c cc nguyn liu trc khi a vo sn xut phi c kim tra ng yu cu ch tiu cht lng , trng hp nguyn liu khng t yu cu th ta lai b . Kim tra nguyn liu mi l hng nhp v ta kim tra cc ch tiu sau : ng lai , tn nguyn liu , hn s dng , m s ca nh sn xut theo n t hng . Cc ch tiu cm quan Vi sinh Khi lng nguyn liu dng ng gi sn 5.1.2. Cn nguyn liu Mc ch : a tt c nguyn liu v ng t l theo cng thc phi trn Tt c nguyn liu c ngi cng nhn cn theo ng t l phi trn ri mi a vo nh trn Hnh thc nh lng : Bt m v nc phi cn vi khi lng ln nn c cn bng cn ng h . Nhng thnh phn khc c khi lng nh hn c cn bng cn in t Yu cu : Cn hnh xc nguyn liu theo thc n qui nh Nguyn liu n v tnh S lng Bt m Kg 25 ng Kg 5 B Kg 3 Nc Kg 8 Trng Kg 1,5 Men Kg 0,9 Ph gia Kg 0,3 Hng sa Kg 0,05 Mui Kg 0,3 Glycerine Kg 1 Bng 1 : nh mc nguyn liu cho mi m bt nho v bnh Nguyn liu Nc Mch nha Bt m Bt sa
16 Tm hiu v bnh m ngt

n v tnh Kg Kg Kg Kg

S lng 50 30 5 5

Dng Kg 30 Shortening Kg 3 B Kg 2 Ph gia Kg 0,2 Bng 2 : nh mc nguyn liu cho mi m nu nhn 5.1.3. Nho bt: Mc ch : Nho bt l 1 khu rt quan trng nhm thu c 1 khi ng nht gm bt m , ng , trng , nc , mui , b , ph gia , hng sa Cch tin hnh : Cho tt c nguyn liu : ng , trng , mui , ph gia , b , bt m , men, nc Tin hnh nh trn cc nguyn liu trong vng 12 pht , 4 pht u tc 40vng/ph sau tng ln 60vng/ph Cho hng sa vo nh trn khang 4ph Kt thc qu trnh thu c khi bt nho t yu cu Qu trnh nho bt phi lien tc ng theo th t : ph gia , nguyn liu ph cho vo trc nh u khang 2ph sau cho bt m v men vo , hng cho vo sau cng Yu cn ca khi bt nho : m ca khi bt sau khi nho l 25% Khi bt nho phi ng nht gia cc nguyn liu chnh ph phi phn tn vo nhau Khi bt nho phi do n hi tt, khng chy x 5.1.4. Nu nhn Mc ch : to thnh 1 hn hp do t cc nguyn liu cho theo nh mc Tin hnh :

17 Tm hiu v bnh m ngt

Cho tt c nguyn liu nu nhn vo , tr shortening v b . Nu cho cc nguyn liu ny vo trc s ngn cn ht bt ht nc lm cc nguyn liu vn cc kh ha tan vo nhau Bt cnh khuy trn u cc nguyn liu

Bt cng tc cho hi vo gia nhit . p sut hi 2kg/cm2

Cho b , shortening vo Va gia nhit va cho cnh khuy khuy trn h ha tinh bt lm h ha b v shortening , to thnh 1 hn hp do nht ln 5.1.5. To hnh: Mc ch : Bin i bt nho thnh tng chic bnh theo ng th tch bng tc ng c hc Cch tin hnh : Bt cng tc cho my chy th Ci t tc n bt , tc n nhn , tc bng ti Xem xt tnh trng ct ca cc dao Cho khi bt vo phu np liu bt Bt nhn qua cc trc vt n p y nhn i 1 ng ring bn trong Bt i 1 ng ring 1 ng bao ngai ng nhn . Lp bt v nhn gp ti 1 im b n p nn b y xung thnh 1 khi dng tr bn trong l nhn bn ngai l bt Khi bt ny c ct bng h thng 6 dao to thnh dng hnh tr 2 u bnh trn Bnh sau khi ct c bng ti a qua bng ti ca my xp khay Pha trn mi my xp khay c gn 1 t bo quang in , khi bnh chy qua v ri xung my t ng y khay ti Khi y khay my y khay ra pha ngai , ngi cng nhn khay ln xe bnh my tip tc y khay khc ra
18 Tm hiu v bnh m ngt

5.1.6. m : Bnh sau khi nh hnh cc khay v xp ln xe bnh s c a vo phng iu kin phng :

Nhit 37-40oC

m 80-85% Thi gian 2,5h


Mc ch : Bnh sau khi c nh hnh c a vo phng ln men , kh

CO2 c to thnh v lm cho cc bt n ln , v nhit v m ca phng thch hp nht ln men Yu cu ca qu trnh : Bt sau khi th ti kh v gi kh tt , xp Th tch tng ln 1,5-2 ln so vi ban u Gi nguyn hnh dng khng b bt vo mm ng bnh Khng dnh tay C mi thm c trng 5.1.7.Nng : Mc ch : Bin bnh sng thnh bnh chn. y l giai an chnh trong qu trnh sn xut bnh nh hng trc tip n bnh thnh phm Lm gim hm m trong bnh to iu kin cho qu trnh bo qun To hp cht gy hng to mi thm cho bnh To lp v nhn cht , gi mi thm lu hn v to gi tr cm quan cho sn phm Cch tin hnh : Bnh sau khi s c em i nong Tin hnh qu trnh nng theo thng s :

19 Tm hiu v bnh m ngt

Nhit l nng qua 3 giai an theo th t l 160 , 190 , 225 Thi gian nng l 12 pht m tng i ca khng kh v hi nc trong bung nng ty theo tng qui trnh nng Cc bin i trong qu trnh nng : gm 3 giai an Giai an lm chin bnh Giai an to v bnh Giai an lm kh bnh
5.1.8. Lm ngui

Mc ch : gim nhit bnh to thun li cho qu trnh ng gi v trnh hin tng ng sng trn b mt bnh th bnh d b mc Tin hnh : Bnh sau khi ra khi l th qut trc tip khng kh vo bnh bng qut cng nghip . Nhit bnh gim dn v m bay hi trit 5.1.9. Bao gi Mc ch : Cch ly bnh kh mi trng bn ngai khng b xm nhp bi vi sinh vt , khng b ht m thm kh . To 1 lp kh tr xung quanh bnh khng b xp nt trong qu trnh lu thng vn chuyn To thm m cho bnh, li cun ngi mua, hng dn cch bo qun v thi hn s dng, tin li trong qu trnh s dng Cung cp thong tin cn thit v nh sn xut, tiu chun cht lng, thng tin sn phm Tin hnh : Bnh c xp vo my ng gi ng thnh tng gi , mi gi l 1 bnh khi lng tnh 40g . Bao b bo v cho bnh l bao b PE c ghi nhn hiu ca cng ty , tn sn phm , date , thnh phn , cch s dng , bo qun
20 Tm hiu v bnh m ngt

Trong qu trnh bao gi th mi trng s c np kh nit to kh tr ngn cn s pht trin ca VSV , ng thi to ra 1 cng phng cho gi bnh gi bnh khng b xp , nt khi vn chuyn My t ng ng v bao v ghp m thnh tng gi bnh c chiu di 13cm , chiu rng 9cm

Nhit ghp m : 225oC 5.1.10. ng thng

Mt ln na cch ly bnh khi mi trng xung quanh v tc ng c hc . thun li cho qu trnh phn phi bnh c cho vo ti nilong trong sut . Mi ti gm 10 bnh . Mi ti c xp vo thng cactong 3 lp (2 lp phng , 1 lp gn song) . Mi thng 6 ti bnh tng ng 60 ci

5.2. Cc ch tiu cht lng ca bnh


Ch tiu cm quan : Hnh dng bn ngai nguyn vn , ng u , n u , mt bnh lng p, khng rn nt , khng bin dng Mi bnh thm c v ca bnh, khng mc, khng mi v l, khng bi sn ct Trng thi bn trong: rut bnh xp, c tnh n hi, trong rut khng c cha ln bt cha chn hoc c qunh Mi : thm dy mi b sa v mi c trng ca sn phm V : c trng ca sn phm, hu v tt Mu sc : mu vng rm Ch tiu ha l : m 40-45% Khng c c t vi nm Hm lng m khng nh hn 10% Ch c dung nhng cht ln men bt qui nh
21 Tm hiu v bnh m ngt

Ch tiu Vi sinh : VSV cho php cho php trong 1g

Tng s vi khun: 106

Vi khun k kh : khng c Nm mc : khng c

22 Tm hiu v bnh m ngt

KT LUN
Nc ta l mt nc nng nghip truyn thng, sn phm nng nghip l ngun cung cp di do, phong ph, a dng cho ngnh cng nghip thc phm. l mt li th khng nh cho ngnh sn xut bnh ko ti th trng Vit Nam. Tn dng v li th nguyn liu, ngun nhn lc trong nc, ng thi lien kt vi cc doanh nghip nc ngoi nhm tip thu khoa hc k thut, u t trang thit b hin i vi mc ch p ng nhu cu thc phm bnh ko cho cc i tng khc nhau.

23 Tm hiu v bnh m ngt

MC LC
LI M U KT LUN

24 Tm hiu v bnh m ngt

You might also like