Professional Documents
Culture Documents
Mc lc
Mc lc.................................................................................................................. 1
LI CM N...........................................................................................................2
M u...................................................................................................................3
Chng 1: TNG QUAN..........................................................................................4
1.1. Cam ............................................................................................................4
1.1.1. Ngun gc ,c im thc vt:.............................................................4
1.1.2. Thnh phn dinh dng ca cam ti c trnh by trn bng: .........5
1.1.3. Phn loi cc ging cam:.......................................................................5
1.2. Thnh phn ha hc ca v cam...............................................................10
1.2.1. Pectin.................................................................................................. 10
1.2.2. Cellulose.............................................................................................11
1.2.3. Hesperidin...........................................................................................12
1.2.4. Naringin...............................................................................................12
1.3. Sn phm mt...........................................................................................13
1.4. C s l thuyt ca cc qu trnh c bn...................................................14
1.4.1. Chn la v phn loi nguyn liu......................................................14
1.4.2. Ra......................................................................................................15
1.4.3. Chn....................................................................................................16
1.4.4. Thm thu ng ...............................................................................19
Chng 2: NGUYN LIU, PHNG PHP, NI DUNG NGHIN CU....................20
2.1. Nguyn liu.............................................................................................. 20
2.1.1.V cam.................................................................................................20
2.1.2. ng saccharose...............................................................................20
2.1.3. Mui n................................................................................................20
Phng php nghin cu..................................................................................21
Kho st cc yu t trong qu trnh nghin cu............................................21
nh gi cm quan v cht lng sn phm................................................21
2.3. Ni dung nghin cu..................................................................................26
2.3.1. Quy trnh sx d kin ...........................................................................26
Chng 3: KT QU NGHIN CU........................................................................38
3.1. Kho st nng ca dung dch ngm nh hng n v ng ca sn
phm................................................................................................................ 38
3.1.1. Dung dch Ru:..................................................................................38
Page 1
n mn hc
LI CM N
Trong qu trnh hc tp v nghin cu hon thnh ti ny, ngoi s phn u ca bn
thn, nhm em cn nhn c rt nhiu s gip , h tr ca cc thy c, bn b Em xin
chn thnh gi li cm n n:
- C Nguyn Th Thu Huyn tn tnh hng dn, truyn t nhng kinh nghim
qu bu, b ch trong sut thi gian thc hin ti.
- Qu thy c B mn Cng ngh thc phm v Ban lnh o trng i hc K
Thut Cng Ngh nhit tnh gip trong thi gian qua.
- Cc bn 07DTP8 ngnh Cng ngh thc phm ng gp nhng kin b ch
trong thi gian hc tp v thc hin ti.
Page 2
n mn hc
M u
Vit Nam l nc nm trong vng nhit i m nn cy n tri nhit i a dng v phong
ph, trong cam la loai cy n tri rt ph bin, trng c khp ca cac vung min
nc ta, co quanh nm, la loai trai cy ngon, gia tri dinh dng cao nhng gia
thanh re, c bit co nhiu tac dung cho sc khe nh: thanh nhit, gii c, tr ho...
nn rt c a chung.
Cam c tn dng tt c cc b phn: l, hoa, v, qu u cha tinh du, dng iu ch
hng liu; trong ht cam c rt nhiu pectin, c th thay th pectin ha hc trong ch bin
thc phm, trong sn xut thuc cha bnh; nc cam cha nhiu cht b dng nh cc loi
ng tri cy, bta caroten, vitamin C v cc cht khong Phospho, St.
Hin nay, ngoi vic mi cam c s dng ch yu dng n ti, p ly nc ung
ti th hu nh nhng b phn cn li c coi l d tha v b ph. Gn y, trong dn
gian cng c ngi tn dng v cam ti hay phi kh nu nc ung c tc dng tiu
m, d tiu nhng khng nhiu v cn mt lng rt ln v cam cha c tn dng. Vi
Page 3
n mn hc
mong mun tn dng ngun ph liu v cam di do, c th thu mua c d dng, rt r; to
ra sn phm mt c hng v mi l lm a dng ha cc sn phm thc phm.
ti c thc hin quy m sn xut th da trn cc qu trnh c bn trong ch bin
thc phm nhm mc tiu xy dng quy trnh sn xut sn phm Mt v cam; t chc
anh gia cam quan san phm bc u thu nhn phan hi v san phm, lam c s hoan
thin quy trinh san xut v ng dung vao thc t san xut.
Page 4
n mn hc
Cam sinh trng v pht trin nhit 23-29 0C. Nhng vng c nhit bnh qun l
150C cng c th trng c cam qut. Cam c th chu c rt, nhit qu thp v ko
di cy s ngng sinh trng v cht. Nhng nhit cao qu t 400C tr ln, cy cng
ngng sinh trng, cnh l cy b kh ho. Cng c mt s ging cam chu c nhit
cao. S pht trin ca cam cng cn nh sng. Nu thiu nh sng th cy cam cng sinh
trng v pht dc km, kh phn ha mm hoa, nh hng ln n nng sut v sn lng.
Cam l loi cy tri a m. Lng ma thch hp hng nm l 1000-1500mm. Trng cam
nhng ni c m khng kh 70-80% cy d cho tri to, u, v bng, nc nhiu, phm
cht tri tt, t b rng. Loi t thch hp cho cam l t ph sa ven sng, xp nh, ph nhiu,
mu m. pH ca t khong 5,5-5,6.
1.1.2. Thnh phn dinh dng ca cam ti c trnh by trn bng:
Nc
87,5%,
Protid
0,9%
Glucid
8,4%
Acid hu c
1,3%
Cellulose
1,6%
Calcium
34mg%
St
23mg%
Caroten
Vitamin C
0,4mg%
40mg%
Cam l ngun viatmin C, c th t ti 150mg trong 100ml dung dch, hoc 200-300mg
trong 100g v kh. L v v cam cn xanh cha I-stachydrin, hesperdin, surantin, acid
aurantinic, tinh du cam rng (petitgrain). Hoa cha tinh du cam (nerili) c limonen, linalol,
geranoiol. Tinh du v cam c thnh phn chnh al2 D-limonen (90%) decyelicaldehyd to
nn mi thm, cc alcol nh linalool, D, L- terpineol, alcol nonylic, cn c acid butyric,
authrannilat methyl v ester caprylic.
1.1.3. Phn loi cc ging cam:
Tri cam
Page 5
n mn hc
C nhiu loi cam khc nhau ty tng quc gia v a phng. Trong thng mi, cam
c chia lm hai loi, cam ngt v cam chua. Cam chua thng c dng trong sn xut
mt cam. Cam ngt gm:
Cam trn:
Ging cam trn ph bin l valencia c ngun gc t o Azores v B o Nha. Cy
cam trn c kh nng thch ng vi nhng vng ni a, ni c s chnh lch su sc v kh
hu gia ngy v m, c tc dng lm hot ha h sc t ca v to cho n mu sc hp dn.
Tri cam trn c kch c nh ti trung bnh thch hp cho sn xut cng nghip. V
mng, da nhn, ht mu cam cam sng. Mi v dch p cam rt thm ngt ngay khi cn ti
hay sau khi ch bin thnh nc p.
Loi cam ny c hin tng regreen trong thi tit m. Khi tri chn trn cy, v cam
chuyn sang mu cam sng nhng khi nhit nng ln v hp th li chlorophyll t l nn
cam chn c mu xanh nht.
Thu hoch chnh v t thng 2 n thng 10. Sn phm s dng ch yu lm nc p
tri cy, t l dch tri thu c cao. Dch p c mu sm v bn.Tri c t ht nn khng to
v ng.Valencia cng c th dng bn dng ti.
Cam trn
Cam Navel
Cc ging cam Navel in hnh nh cam caracara, cam Washington. Cc ging cam ny
c trng Florida trc nm 1835 Brazil 1870, Trung Quc. Thu hoch chnh t thng
11 n thng 1.
Page 6
n mn hc
Tri cam vng Navel to hn cam valencia v cc loi cam ngt khc. V tar1i c mu
vng m sng cho ti cam dy v d lt. Loi cam ny khng c ht, t l thu dch p cao.
Thi tit lnh lm mu tri cam vng sng v th tri c th chn v vn cn mu xanh nht
trn da. Nhc im ca loi cam ny l to ra v ng nn dng sn xut nc cam p.
Cy cam Navel
Cam Blood:
Ging cam ny c xem l ngon v hp dn nht trong cc tri c mi c tm thy
u tin a Trung Hi. Kch thc tri c trung bnh vi v mng c t hoc khng ht.
Mi v tp cam c mu sm sng p. Dch p nhiu, ngt, c mu sm v t chua hn
cc loi cam khc. Nhc im ln nht ca cam Blood l hm lng anthocyanins to
m c khuynh hng b nht trong qu trnh ch bin v bo qun. Cam Blood c th dng
dng ti hay dng p.
Page 7
n mn hc
Cam Vit Nam c chia lm ba nhm: cam chanh, cam snh v cam ng. Cam chanh
c ba nhm cam l cam thng, cam rn v cam . Cam snh c v dy, sn si, rut
vng , hng v thm ngon. Cam ng cha nhiu cht c v ng cht lng khng
cao.
Cy cam ngt
1.1.4. Mt s ging cam ph bin Vit Nam
Cam X oi (Ngh An): cy tng i cao, t cnh, trng X oi, tnh Ngh An.
chua, d trng, c sc chng chu, l ging lai gia cam v bi. Hin loi cam ny c
trng Hi Hng.
Cam ng: hng v gn ging qut hn cam. Cy cao 2-3m tn rng nhiu cnh
l, l khng c tai. Khi lng trung bnh 100g/tri, v mng, mu vng hay sm, d
bc, mi d chia.
C ba loi cam ng l cam Giy vi c ging cam Canh ,cam ng D, cam Ngc cc,
cam Hnh Thin, cam B, cam Chua, d trng sai tri, v hi chua, ph bin Hng
Sn,Tuyn Ha, cam Voi tri to 300-350g lai gia cam B v bi, trng Tuyn Ha.
Cam snh: c tn khoa hc Citrus nobilis var, nobilis, tn Anh l mandarin, king
organge. Cy cao 2-3m, phn cnh thp, l c tai nh. Dng tri hi dt, khi lng 200400g/tri c v sn si v mn, v dy, khi chn c mu vng hay sm, tuy dy nhng d
bc, rut , ht c mu nu lc, v ngt, hi chua, hng v thm ngon, thch hp lm
ngt tri nc ng.
Page 8
n mn hc
Vng chuyn canh BSCL l Tam Bnh, Tr n,. Din tch trng khong 2413 ha,
sn lng 48000 tn /nm, ma v chnh t thng 7 n thng 12.
Ging cam snh ph bin l cam B H trng bi ph sa H Bc trn t thot nc
,tri dt, nng trung bnh 200-250g, mu vng dp chn vo thng 11-12 qua n thng 1
nm sau v dp tt Nguyn n. Cam snh cn c tn l Citrus nobilis lour. Qut trc y
cng c xem l mt th cam snh.
Cam son: citrus sinensis thuc h Rutaceae, tn ting anh l sweet orange, c
trng l t BSCL.
Cam snh c l xanh sm v to hn cam mt. Tri to xanh ng vng khi chn dng tri
hnh cu phn di tri c nm ng tin lm vo bng u ngn tay. Cc tp cam ro nc,
v ngt thanh, hp vi khu v ngi Vit v Chu hn khu v dn u M.
Cn nhng loi cam gn vi chanh c v mng hn nhng kh bc ,khi chn mu vng.
nc ta cam hu nh c quanh nm nn c th dng tri ti. Ngi ta cng thng thu
hi tri non rng gc cy lm loi thuc dng ng Y.
1.1.5. Thu hoch v bo qun cam
nc ta cam c trng rng ri trn khp c nc ly tri n. Cy ra hoa quanh
nm,thng c hoa vo thng 1-2 ,c tri vo thng 11-12. Thi gian thu hi thch hp l vo
khong 212-221 ngy sau khi u tri.
Biu hin bn ngoi ca tri cam chn l v tri c mu vng nht v d dng tch ra khi
tht tri, phn v xp c mu hi vng, chnh gia y tri xut hin m trn (c ng knh
1,5-2mm) v chua ngt hi ha. Nu thu hi khi tri cn qu xanh, v tri s c mu xanh
m, v chua gt ,c v hu ng.
Ty theo ging sm hay mun m thi gian thu hoch khc nhau. Thu hi ng chn
khi 1/3 v tri chuyn mu vng. Khng nn tri chn hon ton trn cy ,tri s b xp,
kh nc. Chn ngy tri nng ro thu hoch cam. Dng ko ct st cung tri ,thao tc
cn nh nhng khng l dp ti tinh du ngoi v tri s d b hng khi bo qun.
Bo qun cam bng ct
Ct xp c tc dng hp th m ,nhit, CO2, thot ra t nguyn liu ,bo qun v ngn
chn mt phn s xm nhp ca kh. Nh vy cc tc dng iu chnh t nhin cc thng s
k thut bo qun. Ri mt lp cam ln trn lp ct ,sau li ri mt lp ct dy 5cm ln
trn mt lp cam. C nh vy lp ct ri lp cam cho n khi chiu cao ca ng cam t
Page 9
n mn hc
Page 10
n mn hc
Gim bo (do to cm gic no bng ko di, gim nng lng n vo, do gip
gim cn ngi bo ph).
Gim hp thu lipid.
Gim cholesterol ton phn trong mu (c bit l gim cholesterol xu LDL)
ngi ri lon lipid mu.
Khng ch tng ng huyt trc v sau ba n ngi c bnh tiu ng.
Cc ng dng ca pectin
Tc nhn to gel thc phm:
Pectin l tc nhn to gel thng dng c dng cho cc sn phm thc phm nh cc loi
jam truyn thng, jam t ng, jelly, ko jelly v nhiu sn phm khc.
ng dng trong nc gii kht:
HM pectin c DE cao hn 70% c s dng n nh sn phm sa thanh
trng, tit trng hoc sa chua, sa u nnh v cc sn phm khc.
Pectin c ng dng nhiu trong ngnh nc gii kht nh nc tri cy hoc
cc loi nc ngt khng cn. N c th s dng n nh bt tht qu hoc tinh du, n
nh trang thi l lng ca nc cam v ngn chn s lng cn cu m bo tri cy trong
nc cam c c c tng cc cht ha tan ln hn 45% bng cch to mt gel pectin yu.
1.2.2. Cellulose
Cellulose thuc loi polysaccharide cao phn t khng c tnh cht ng, l thnh phn
chnh ca t bo thc vt.
Tnh cht v nhng vai tr ca cellulose
Cellulose khng tan trong nc. Nc lm phng ln tng phn cellulose. N hp thu
nc vi lng 7 - 8% khi lng. Lng nc hp thu tng ln 22 - 24% trong trng hp
khng kh bo ha hi nc. S phng ln lm tng ng knh si cellulose nhng chiu di
khng i.
Tnh bn c hc l c tnh ch yu ca cc si cellulose. Tnh bn c hc ca
cellulose l do di ln ca i phn t v hng song song ca chng. Cc i phn t
lin kt vi nhau bng lin kt hydro gia cc nhm - OH.
Page 11
n mn hc
Con ngi khng th tiu ha c cellulose trong khu phn v khng c cc enzyme
cn thit phn hy chng. Tuy nhin, mt s loi vi khun c kh nng phn hy cellulose
thnh CO2 v H2O.
Cc tc nhn oxi ha nh ozeic, peroxide, hydro, natri hipocloride, C th oxi ha
cellulose to thnh hn hp phc tp gi l oxycellulose.
Cellulose c th tc dng vi kim c to thnh sn phm tng t cc ancolat gi l
cellulose - kim. Cellulose - kim d b thy phn tr li cellulose di dng hydrat cellulose,
dng ny ging cellulose v thnh phn ha hc nhng ho nc hn v t bn hn. Cellulose
- kim tc dng vi sulfurcarbon to thnh xentogenat cellulose. Xentogenat tan trong kim
thnh mt dung dch rt nht gi l vis.
Cellulose c th b este ha khi tc dng vi anhydride acetic (c mt H2SO4 lm xc
tc) to thnh mono, di, triacetat cellulose v c th nitrat ha thnh hn hp mono, di,
trinitrat cellulose. Chc nng ca cellulose v cc cht x thc n nh sau:
Phng nga ung th rut kt
Page 12
n mn hc
Thnh phn
T l (%)
V qu ngoi
19 21
V qu
V qu gia
18 19
Dch qu
59 61
Ht cam
12
-Cm mu, c th dng trong y hc(nh
rng)
1.3. Sn phm mt
Mt qu l cc sn phm ch bin t qu ti hoc t qu bn ch phm (pur qu,
nc qu, qu sunfit ha) nu vi ng n kh 65 70 %. Sn phm mt ni bt l v
ngt, thm t nhin tinh khit ca qu. Ngoi hm lng ng c sn trong qu, ngi ta
cn b sung thm mt lng kh ln ng.
ng cho vo mt qu khng ch tng ngt m cn bo qun sn
phm.Ta bit rng, hu ht mng t bo ca qu v vi sinh vt c tnh thm thu chn lc,
ngha l c th cho mt s dung mi hay cht tan nht nh i qua, ty thuc nng cht
tan cao hay thp trong mi trng bn ngoi t bo m c hin tng co hay trng
nguyn sinh. Nh vy, trong mt qu, hm lng ng trong mi trng bn ngoi cao
s lm vi sinh vt c trng thi co nguyn sinh v ngng hot ng. V vy, c nhiu loi
mt nu xong khng cn thanh trng. Mt s loi mt c hm lng ng tng i
thp cn phi thanh trng vi thi gian ngn, ch yu l dit nm men, nm mc trn
b mt mt. Mt qu c hm lng acid cao cng lm c ch hot ng ca vi sinh vt.
Phn ln cc loi mt qu cn c ng nht nh. Cht to ng c sn trong
qu l pectin. Trng hp cn tng ng ca mt qu, ngi ta pha thm pectin bt,
pectin c c, aga aga (thch) hoc cc loi qu giu pectin (nh to).
Page 13
n mn hc
b su, bnh thi hng, khng kch thc v hnh dng, mu sc khng thch hp.
Phn loi: nhm phn chia nguyn liu thnh cc phn c tnh cht ging nhau, c
cng kch thc, hnh dng, mu sc, trng lng... c ch x l thch hp cho tng
Page 14
n mn hc
nhau, tng trn cng mt li rng nht, tng cui cng mt li nh nht. H thng ry
thc nh: u phng, mn...
- My phn c kiu dy cp: B phn phn loi l h thng dy cp cng gia hai trc
quay, chuyn ng theo chiu dc ca dy. Khe h gia 2 dy cp to dn. Qu i gia 2
dy cp, s ri dn theo th t t nh n ln. My ny dng phn loi qu to nh cam,
bi, da leo, c tm ...
i vi nguyn liu cn phn loi theo trng lng ring (phn loi ht kh)
S dng my phn loi thy lc: My phn loi da theo ni khc nhau
trong cht lng do khi lng ring ca nguyn liu chnh lch nhau. My phn loi
thy lc dng phn loi nguyn ht: u, lc ( u phng) v.v...
1.4.2. Ra
1.4.2.1. Khi qut:
Sau khi la chn phn loi, nguyn liu c a qua khu ra. giai on r ny
Page 15
n mn hc
cng nh trc khi cho vo bao b c x l bng nhit. Ngi ta nhng nguyn
liu vo nc hay dung dch, hay x l nguyn liu bng hi nc, ty theo tnh cht nguyn
0
liu v yu cu ch bin, nhit 75 - 100 C, trong thi gian 3-15 pht.
Cc yu t nh hng n thi gian chn: trong qu trnh chn, ngoi mc ch v
hot enzyme, cn phi m bo cht lng sn phm, nn thc phm phi c gia
nhit nhanh. Do , vic la chn nhit v thi gian ph hp cho mi loi nguyn liu c
ngha rt quan trng v thi gian gia nhit ph thuc vo cc yu t:
Loi nguyn liu
Kch thc nguyn liu
Nhit gia nhit
Phng thc gia nhit
Sau khi chn, hp xong cn lm ngui nhanh.
Hp th tn tht cht dinh dng t hn chn, nhng trong thc t sn xut, ngi ta
thng chn v thao tc thun tin, thit b n gin, truyn nhit tt hn khi hp.
1.4.3.2. Mc ch:
Chn hp nguyn liu nhm cc mc ch:
nh ch cc qu trnh sinh ha xy ra trong nguyn liu, gi mu sc ca
nguyn liu khng hoc t b bin i.
Page 16
n mn hc
dng
ca enzyme peroxidase,
Page 17
n mn hc
tn tht cht ho tan t hn chn, tuy nhin cu to thit b phc tp v chi ph tn km hn.
Nhit , thi gian chn, hp: nhit cng cao, thi gian cng di, s tn tht
Mu chlorophyl
Nhit, acid
Pheophytin A
Nhit,
acid
Chlorophyl B
Pheophytin B
Mu anthocyan
Page 18
Mu caroten
Caroten tng i bn nhit, v vy t b bin i trong qua trnh chn, hp. Mt khc,
trong qu trnh tn tr, nguyn liu c chn, hp th hm lng caroten li n nh hn
nguyn liu khng chn.
V mi v
Cc cht mi thng hin din trong nguyn liu l cc hp cht ester d bay hi. V
vy, mi v gim mt t sau khi chn.
V cu trc
Mt trong nhng mc ch ca qu trnh chn, hp l lm mm cu trc ca rau qu,
to iu kin d dng khi cho vo bao b hoc tch v, ht ra khi tht qu. Tuy nhin, i
vi mt s sn phm th qu trnh chn, hp, lm mm cu trc khng mong mun. M
mt trong nhng nguyn nhn lm mm cu trc l do protopectin bin thnh
pectin. V vy, duy tr cng ca sn phm, ta c th cho thm CaCl 2 vo nc chn,
to thnh phc pectat calci
1.4.4. Thm thu ng
Thm thu l hin tng mt khi c mt s khc bit nng (hay chnh xc hn s
khc bit nng (hay chnh xc hn, mt khc bit ca hot tnh ha hc ca dung mi) lm
cho dung mi (nc) i xuyn qua mt mng c tnh cht thm dung mi tt hn cht tan.
Mng gi l mng bn thm.
Thm thu l mt trng hp c bit ca khuch tn. l s khuch tn qua mng bn
thm nc c th thm qua mng,cc cht tan khc khng qua mng c.
Thm thu l mt s vn chuyn ca nc ngang qua mt mng bn thm t pha c
nng
nc cao hn n pha c nng nc thp hn.Khi hai dung dch c nng cht tan
khc nhau phn tch nhau bi mng bn thm nc nhau phn tch nhau bi mng bn thm,
nc t dung dch long s qua mng bn thmvo dung dch m c hn gim gradient
nng .
S di chuyn nc s ngng khi no nng ca hai dung dch bng nhau.Th tch ca phn
dung dch long s gim li v th tch ca phn dung dch m c s tng ln sau khi tin trnh
chm dt.
Hnh: S thm thu nc qua mng t bo
Saccharose
>= 99.8%
m ( Moisture)
<=0.05%
mu ( colour value )
<= 20 ICUMSA
ng kh ( reducing sugar)
<= 0.03 %
Tro (Ash)
<=0.03%
Thnh phn
Tc dng
98% Min
m (Moisture)
1% Max
0.3% Max
It (Iodine)
30 ppm 50 ppm
Ch tiu cm quan:
Mc ch:
Kho st mc a thch ca ngi tiu dng dnh cho sn phm xem xt mc thnh
cng ca ton b qu trnh nghin cu.
i vi thc phm, phng php cm quan tr thnh phng php chnh thc, khng th
thiu trong vic nh gi cht lng sn phm v y l phng php khoa hc c s dng
gi ln, o c, phn tch v gii thch nhng cu tr li ca ngi thv tnh cht cm quan vn
c ca mt sn phm thc phm (mu sc, hnh thi, mi v v cu trc), nh gi cht lng sn
phm da trn vic s dng cc thng tin thu c nh nhng c quan th cm nh th gic, xc
gic, thnh gic, khu gic v v gic.
Trong thc t, mt sn phm thc phm c ch tiu v dinh dng rt tt nhng hnh thc
bn ngoi v mi v khc thng s kh c tiu dng chp nhn.
Do ngi ta cn dng khi nim dnh g cm quan l vic phn tch cc tnh cht cm
quan thng thng khng ch da trn tnh cht vn c ca thc phm m cn da trn mc
a thch ca ngi th i vi sn phm hay tnh cht .
Phng php cm quan c nhiu loi, trong phng php c s dng ph bin nht l
phng php cm quan th hiu.
Yu cu:
Kho st phi c thc hin trn nhiu i tng s dng khc nhau.
V tr
2.2.1.1.
Phng php phn tch cm quan c qui nh trong tiu chun Vit Nam TCVN 321579_ Sn phm thc phm _ Phn tch cm quan _ Phng php cho im. Trong phng php
cho im, c th s dng nhiu h thang im, nhiu bc v trong mi bc c th c nhng thang
im khc nhau. Tiu chun Vit Nam s dng h 20 im xy dng mt thang im thng nht
6 bc 5 im (0 n 5) v im 5 l im cao nht cho ch tiu nh gi.
y l sn phm mt kh nn ch tiu cu trc v mu sc thng nh hng nhiu n s
chn la ban u ca ngi tiu dng. Do chn h s quan trng ca cc ch tiu l:
_ H s quan trng ca ch tiu cu trc l: 1,2
_ H s quan trng ca ch tiu mu sc l: 0.8
_ H s quan trng ca ch tiu v l: 1.0
_ H s quan trng ca ch tiu mi l: 1.0
Mu sc
Cu trc
H s quan
trng
0,8
1,2
1.0
Yu cu
im
Mu vng hi nu.
Mu vng sm.
Bin mu do sn phm b h
Do c trng ca sn phm.
Hi do.
Hi cng.
Hi b.
Mm.
Cng.
V ngt gt.
V the.
C v l.
V ca sn phm b h hng.
Mi
1.0
t thm mi v cam.
Mc cht lng
Tt
Kh
Trung bnh
11,2- 15,1
Km
7,2- 11,1
Rt km
4- 7,1
Hng
0- 3,9
3
2
1
0
nh hng. Nu thnh vin no cho lch qu 1,5 im trung bnh cha c trng lng ca hi
ng, th im ca thnh vin b loi.
Phiu cho im nh sau:
Phng Th Nghim Phn Tch cm quan
PHIU CHO IM
Php th cho im cht lng (TCVN 3215-79)
im s cht lng
Nhn xt
Mu sc
Cu trc
V
Mi
Nhn xt:
Mi thnh vin nhn c 1 phiu cho im v cho im trn mi phiu. X l bng im cho
bi cc thnh vin, cho kt qu cui cng sn phm thuc mc cht lng no.
V cam
X l
Ch v
Ngm mui
X sch
Chn
X sch
Lm kh
Thm thu ng
Lm ngui
Bao gi
Mt
Yu cu:
Nguyn liu khng c qu kh, ch lm ho b mt ca nguyn liu, trnh lm
bin i hnh dng ban u ca nguyn liu l nh hng n gi tr cm quan.
g) Thm thu ng:
Mc ch:
Tng hm lng cht kh, to mi v cho sn phm, tng thi gian bo qun
nguyn liu.
Cho ng ngm vo sn phm, ng thi qu trnh c cn s hn ch lng
pectin thot ra ngoi dung dch ng, gip sn phm c ng cao.
V bi c nu trong dung dch acid citric 0.2% nhm chuyn protopectin sang
pectin, to ng cho sn phm.
Bin php thc hin:
Ngm v cam trong 10 gi, trong lc ngm thnh thong thc hin o trn
nguyn liu, ng thm vo nguyn liu.
Tin hnh:
V cam sau cng on chn c cho vo nu trong dung dch acid citric 0.2%
vi 3 mc thi gian l 30 pht, 45 pht, 60 pht. Tin hnh nh gi cm quan, chn ra thi
gian nu thch hp cu trc sn phm tt nht.
Cho ng ngm vo sn phm, ng thi qu trnh c cn s hn ch lng
pectin thot ra ngoi dung dch ng, gip sn phm c ng cao
Hon thin cu trc, tng cht lng sn phm
Tng nng cht kh ca dung dch nn hn ch s pht trin ca vi sinh vt v
ko di thi gian bo qun.
Kt qu thu nhn:
Sn phm mt v cam
2.3.2. S nghin cu
V cam
Chn
Kho st t l v cam : ng
Thm thu
ng
Kho st thi gian thm thu
Sn
phm
2.3.3. S b tr th nghim
2.3.3.1. Cng on ngm
Khi ngm ru
V cam
X l s b
Ngm ru
Nng ru
14%
15%
X sch
Th cm quan
16%
Kho st cc loi dung dch ngm chn ra cch ngm trong trng hp no tt nht
V cam
X l s b
Ngm
Nc
Mui
Ru
X sch
Th cm quan
Mui + Ru
Nhn t c nh :
Chn
Thi gian
5 pht
8 pht
X sch
Th cm quan
Nhn t c nh:
+T l nc chn : v bi = 3 :1
10 pht
pht
+ T l nc x : v bi = 4 :1
+ Nhit chn: 95 100oC
Ch tiu nh gi l th cm quan xem v ng t yu cu ca sn phm.
Thm thu ng
V cam : ng
Thi gian
30
1:1.5
45
1:2
60
30
45
1:2.5
60
Th cm quan,
o m
30
45
60
Nng ru (%)
14
15
16
Trung bnh
1.2
2.2
2.6
Ngi th
Trung bnh
1.4
1.8
2.8
1.2
2.8
2.6
3.4
Trung bnh
10
Trung bnh
1.2
2.2
2.6
3.4. Kho st t l v cam : ng v thi gian thm thu nh hng n nng cht kh (%)
ca sn phm.
T l
A (1 : 1,5)
B ( 1 : 2)
C (1 : 2,5)
Thi gian
30 pht
45 pht
60 pht
62.01
65.10
67.68
63.30
66.02
68.90
62.71
65.90
67.97
55.45
68.50
71.45
66.60
67.90
72.34
66.34
68.61
61.32
73.10
75.22
80.57
72.50
76.01
81.56
73.40
76.70
81.89
Mu
A
10
Tng
27
14
19
Trong kho st trn, ta thy mu B c yu thch nht l mt v cam vinh, mu C yu thch tip
theo l mt gng, v cui cng l mt v cam mt t c yu thch. Do vy, ta chn nguyn liu
l v cam vinh lm mt.
Mu sc
Cu trc
Mi
10
Trung bnh
3.9
4,1
3,4
4,1
m trung
H s trng
im trung
bnh cha c
im
bnh c
HST
HST
Mu sc
3,9
0,8
3,12
Cu trc
4,1
1,2
4,92
3,4
1,0
3,4
Mi
4,1
1,0
4,1
im tng
15,5
15,54
Qu trnh ch bin
- Nguyn liu (v cam + ng + mui)
(1kg v cam + 2kg ng)
- V cam mua cc ca hng : 1200/1kg.
- ng
: 24000/1kg.
- Mui
:7000/ 1kg
Sn phm
(0.75 kg)
1- vng x l nhit
2- khu vc gia nhit
3- khu vc chn
4- b phn gia nhit
5- b phn trao i nhit
6- vng thnh phm
7- khu vc lm ngui s b
8- khu vc lm ngui kt thc
9- ca np nguyn liu
10- ca tho thnh phm
4.4. Thit b sy
Thit b sy khay :thit b c dng hnh hp ch nht ,bn trong c cc khay c xp song
song nhau theo phng nm ngang.nguyn liu cn sy s c cho vo khay
chnh xc khuy vi cht lng cao v sch s trong qu trnh trn nguyn liu. Khi
khuy xong th vic v sinh my v thay i cc loi nguyn liu khuy khc rt d dng.
Thn my c t nm, cao hp l, qu trnh chy n nh, ting n thp.
Thit b trn d dng c th iu khin, thao tc d dng bng cc nt n n gin. My
50
51