Bai Giang Phu Gia Thuc Pham

Bi ging: Ph gia trong ch bin thc phm
Bin son: Nguyn Ch Linh
TRNG CAO NG CNG NG KIN GIANG KHOA K THUT CNG NGH
Rch gi, nm 2007

(Lu hnh ni b)
Trng Cao ng cng ng Ki n Giang Trang
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---------------------------Trang Chng 1: M U 1. NH NGHA PH GIA 2. S PHT TRIN CA PH GIA D NG TRONG BO QUN 3. TM QUAN TRNG CA VIC S DNG PH GIA 4. HP THC HA CA VIC S DNG PH GI A 5. BT HP PHP CA VIC S DNG PH GIA 6. C TNH PH GIA 7. VAI TR, CHC NNG CA PH GIA 7.1. Phn loi theo tnh cht cng ngh 7.1.1. Cht bo qun 7.1.2. Cht cung cp dinh dng 7.1.3. Cht mu 7.1.4. Cht to mi 7.1.5. Cc cht tc ng n tnh cht vt l ca sn phm 7.1.6. Cc cht dng trong ch bin thc phm 7.1.7. Ha cht iu chnh m sn phm 7.1.8. Cht iu chnh pH sn phm 7.1.9. Cc cht khc 7.2. Phn loi theo cu trc ha hc v c tnh 8. CC BC TM KIM MT PH GIA Chng 2: PH GIA DNG TRONG BO QUN THC PHM 1. PH GIA CHNG VI SINH VT 1.1. Tnh cht ca cc cht chng vi sinh vt 1.2. Dy hot ng ca cc cht chng vi sinh vt 1.3. Tnh cht ha hc v vt l ca cc cht chng vi sinh vt 1.4. Tnh cht ca thnh phn thc phm 1.5. Mc nhim vi sinh vt 1.6. Phng php bo qun 2. CHNG OXY HA CHT BO 2.1. M u
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2.2. Chng oxy ha cht bo 2.2.1. S thy phn cht bo 2.2.2. S oxy ha cht bo 2.2.3. C ch chng oxy ha cht bo 2.2.4. Cc cht chng oxy ha cht bo thng dng 2.2.5. Phng php s dng cht chng oxy ha cht bo 3. CHNG PHN NG HA NU 3.1. Chng phn ng ha nu c s tham gia ca enzyme 3.1.1. C ch phn ng 3.1.2. Phng php kim sot phn ng ha nu c enzyme 3.2. Chng phn ng ha nu khng c enzyme tham gia 3.2.1. C ch ca cc phn ng 3.2.2. Phng php ch ng phn ng ha nu khn g enzyme 4. PH GIA CHNG NH BNH Chng 3: PH GIA LM THAY I CU TRC THC PHM 1. HA CHT IU CHNH M SN PHM 1.1. Ha cht ht m 1.1.1. Ht m theo tnh cht vt l 1.1.2. Ht m theo tnh cht ha hc 1.2. Ha cht gi m 2. HA CHT LM TRONG 2.1. Tch cc cht tan 2.2. Tch cc cht keo 3. CC CHT KEO 3.1. M u 3.2. Gii thiu mt s cht keo thng dng 3.2.1. Acid alginic Alginat 3.2.2. Agar 3.2.3. Cellulose v cc dn sut 3.2.4. Gelatin 3.2.5. Arabic 3.2.6. Pectin 3.2.7. Carrageenan 4. CHT HOT NG B MT
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4.1. Khi nim 4.2. Phn loi 4.2.1. Cht hot ng b mt loi ion 4.2.2. Cht hot ng b mt lng tnh 4.2.3. Cht hot ng b mt khng ion 4.3. Chc nng ca cht hot ng b mt 4.3.1. Kh nng ty ra 4.3.2. Kh nng to nh 4.3.3. Kh nng to huyn ph 4.3.4. Cn bng k nc a nc 4.4. Cht nh ha 4.4.1. Cc chc nng ca cht nh ha 4.4.2. ng dng cht hot ng b mt trong sn xut thc phm Chng 4: PH GIA DNG TRONG CH BIN THC PHM 1. CI THIN TNH CHT BT V TO N 1.1. Ci thin tnh cht bt nh o 1.1.1. Cht oxy ha 1.1.2. Cc cht kh 1.2. Cc cht gy n 1.2.1. Cht NH4HCO3 1.2.2. Cht NaHCO 3 2. CHT THAM GIA VO SN XUT THC PHM 2.1. Cc cht to c 2.2. Cc cht lm trong 2.3. Cht chng ng bnh 2.4. Cht tr lc 2.5. Cht bi trn, d g 2.6. Cc cht to mng 2.7. Cc cht gip qu trnh to hnh 2.8. Cc photphat 3. HA CHT LM V SINH 3.1. Clorin v cc hp cht cha clorin 3.1.1. Kh nng chng vi sinh vt 3.1.2. c tnh ca cc clorin
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3.2. Idophor Chng 5: PH GIA LM THAY I TNH CHT CM QUAN CA THC PHM 1. CC CHT TO V 1.1. Cc acid amin 1.1.1. Dch acid amin 1.1.2. Bt ngt 1.2. Cc cht ngt khng ng 1.2.1. Saccharin 1.2.2. Acesulfame Kali 1.2.3. Cyclamate 1.2.4. Aspartame 1.3. Cc cht to v chua 1.4. Cht to v ng 1.5. Cht to v mn 1.6. Cc cht to v khc 1.6.1. t 1.6.2. Ti 1.6.3. Hnh 1.6.4. Rng 1.6.5. Tiu 2. CC CHT MU 2.1. Vai tr ca cht mu 2.2. Phn loi cht mu 2.2.1. Cc cht mu tng hp 2.2.2. Cc cht mu v c 2.2.3. Cc cht mu t nhin 2.3. Cc cht mu hnh thnh trong qu trnh ch bin 3. CC CHT MI 3.1. Cht mi t nhin 3.2. Cht mi tng hp PH LC
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Chng 1
M U
1. NH NGHA PH GIA Theo FAO: Ph gia l cht khng dinh dng c thm vo cc sn phm vi cc nh khc nhau. Thng thng cc cht ny c hm lng thp dng ci thin tnh cht cm quan, cu trc, mi v cng nh bo qun sn phm. Theo WHO: Ph gia l mt cht khc hn l thc phm hin din trong thc phm l kt qu ca mt s mt: sn xut, ch bin, bao gi, tn tr...Cc cht n y khng bao gm s nhim bn. Theo y ban Tiu chun ha thc phm quc t (Codex Alimentarius Commisson - CAC): Ph gia l mt cht c hay khng c gi tr dinh d ng, khng c tiu th thng thng nh mt thc phm v cng khng c s dng nh mt thnh phn ca thc phm. Vic b sung chng v o thc phm gii quyt mc ch cng ngh trong sn xut, ch bin, bao gi, bo qun, vn chuyn thc phm, nhm ci thin cu kt hoc c tnh k thut ca thc phm . Ph gia thc phm khng bao gm cc cht nhim hoc cc cht c b sung v o thc phm nhm duy tr hay ci thin thnh phn dinh dng ca thc phm. Theo TCVN: Ph gia thc phm l nhng cht khng c coi l thc phm hay mt thnh phn ch yu ca thc phm, c hoc khng c gi tr dinh d ng, m bo an ton cho sc khe, c ch ng cho vo thc phm vi mt lng nh nhm duy tr cht lng, hnh dng, mi v, kim hoc axt ca thc phm, p ng v y u cu cng ngh trong ch bin, ng gi, vn chuyn v bo qun thc phm. Nh vy, ph gia thc phm khng phi l thc phm m n c b sung mt cch ch , trc tip hoc gin tip v o thc phm, ci thin tnh cht hoc c tnh k thut ca thc phm . Ph gia thc phm tn ti trong thc phm nh mt thnh phn ca thc phm vi mt gii hn ti a cho php c quy nh. Vi s pht trin ca khoa hc cng ngh hin nay gii hn ph gia s dng trong thc phm ng y cng chnh xc hn m bo an ton cho ngi s dng thc phm. Ph gia c s dng trong hu ht cc sn phm thc phm, nhng cht to v, gia v s dng trong ba n hng ngy cng u l ph gia. Do , cn phi nm vng nhng kin thc v ph gia v thng xuyn cp nht nhng pht trin mi v ph gia thc phm m bo an ton khi b sung ph gia vo thc phm.
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2. S PHT TRIN CA PH GIA D NG TRONG BO QUN Vo thi xa xa, khi m thc phm cha c sn xut quy m cng nghip, ph gia cha c th hin r vai tr ca mnh trong thc phm nhng n cng c p dng rt nhiu trong qu trnh bo qun thc phm d tr. C ng vi s pht trin ca x hi v khoa hc cng ngh, ph gia cng pht trin khng ngng nhm p ng nhu cu v dinh dng, v sinh,.nht l khi thc phm c a vo sn xut cng nghip th ph gia mi th hin ht tm quan trng ca n trong thc phm. Qu tr nh pht trin ca ph gia c th tm tt qua cc giai on sau: - Thi tin s: s dng mui v khi bo qun thc phm nh tht, c, - Vn minh Ai Cp: dm, du, mt ong bo qun cc thc phm t ra qu. - Vn minh La M: SO 2 bo qun ru. - Trc nm 1400: pht minh vic l n men rau qu ( Beukels). - Nm 1775: dng Borat (Hofer) - Nm 1810: SO 2 dng trong bo qun tht. - Nm 1833: Creosote dng trong b o qun tht (Reichenbach) - Nm 1858: Khm ph ra c ch chng vi sinh vt ca Sorbi c (Jacques) - Nm 1859: trch ly c Sorbic (Hofman) dng trong cc loi sausage. - Nm 1865: khm ph ra c ch chng vi sinh vt ca Fomic (Jodin) - Nm 1874: khm ph ra c ch chng vi sinh vt ca Salycilic ( Kolbe v Thiersch) - Nm 1875: khm ph ra c ch chng vi sinh vt ca Benzoic (Fleck) - Nm 1907: Formalin v H 2O2 dng trong bo qun sa (Behring) - Nm 1908: Benzoic c dng trong thc phm M. - Nm 1913: hot ng chng vi sinh vt ca p -Cholorobenzoic (Margolius) - Nm 1923: hot ng chng vi sinh vt ca p -Hydroxybenzoic (Sabalistschka) - Nm 1938: Propionic dng trong b o qun cc loi bnh (Hofman, Dalby, Schweitzer) - Nm 1947: Khm ph Dehydroacetic (Coleman, Wolf) - Nm 1950: Xem xt cht bo qun tm c v chng nhn nh l cht bo qun mi. - Nm 1954: sn xut Sorbic thng phm quy m nh. - Nm 1956: khm ph ra diethyl pyrocarbonate (Bernard, Thoma, Genth) - T nm 1980 ti nay: gia tng vic bo qun bng cc hn hp kh.
Ngy nay, s tin b ca khoa hc k thut lm phong ph thm, a dng thm vic s dng ph gia trong thc phm. Nhiu ph gia mi c pht hin thay th nhng ph gia khng cn ph hp nng cao cht lng sn phm thc phm. Tuy nhi n, vic s dng ph gia vn cn nhiu tranh lun, mi quc gia c nhng yu cu khc nhau v hm lng cht ph gia s dng gy nh h ng nhiu n vic s dng ph gia. 3. TM QUAN TRNG CA VIC S DNG PH GIA S pht trin ca khoa hc cng ngh gip cho ph gia thc phm ng y cng hon thin v a dng ha, hn 2500 ph gia c s dng trong cng ngh thc phm gp phn quan trng trong vic bo qun v ch bin thc phm. Ph gia c vai tr quan trng trong lnh vc cng ngh thc phm c th l : - Gp phn iu ha ngun nguyn liu cho cc nh my sn xut thc phm, gip nh my c th hot ng quanh nm, gip sn phm c phn phi trn ton th gii. - Ci thin c tnh cht ca sn phm: cht ph gia c b sung thc phm lm thay i tnh cht cm quan nh cu trc, mu sc, ng u,.ca sn phm. - Lm tha mn th hiu ngy cng cao ca ngi tiu dng. Do nhu cu n king ca con ngi t ra i cng nghip sn xut cc thc phm t nng l ng. Nhiu cht to nh v keo t, cc este ca acid bo v cc loi ng gip lm gim mt lng ln cc lipid c trong thc phm - Gp phn lm a dng ha cc sn phm thc phm. Cng vi s xut hin ca ph gia thc phm, thc n nhanh, thc n t nng l ng, cc thc phm thay th khc cng ra i v pht trin p ng nhu cu n ung ngy cng a dng ca con ngi. - Nng cao cht lng thc phm. Cc cht mu, cht mi, cht to v lm gia tng tnh hp dn ca sn phm. - Lm n gin ha cc cng on sn xut. Vic s dng cc ha cht bc v trong ch bin cc loi c gip rt ngn c thi gian bc v trong ch bin. - Lm gim ph liu cho cc cng on sn xut v bo v b mt ca nh my. 4. HP THC HA CA VIC S DNG PH GIA Vic s dng ph gia trong cc sn phm thc phm phi tun th cc lut l v bo v sc khe ngi tiu dng v ch c php cho vo cc sn phm thc phm trong cc trng hp sau: - Ci thin c tnh cht dinh dng ca sn phm. - Tng cht lng sn phm. - Gim ph liu.
- Lm tng tnh cm quan thc phm. - Gi phm cht sn phm t thay i. - To d dng cho vic ch bin. - Lm thc phm s dng tin li h n. Khi quyt nh thm mt loi ph gia no vo thc phm, cc chi tit cn ch l : - Mc nguy him i vi ng i tiu dng. - L do tiu dng cn n ph gia. - Tha mn cc yu cu v sc khe. - S cn thit trong ch bin thc phm. - Yu t v kinh t. - C ch tc dng ca cc ph gia. Tht ra khng c ph gia no c th p ng c tt c cc yu cu trn, ty thuc vo trng hp c th s c mt la chn hp l. 5. BT HP PHP CA VIC S DNG PH GIA Theo quy nh ca cc c quan chc nng, ph gia b cm s dng trong cc tr ng hp sau: - C kh nng tng tc vi cc thnh phn trong thc phm lm gim gi tr thc phm. - S dng ph gia ngoi danh mc cho php hoc qu liu l ng cho php. - S dng khng v l do k thut m v l do kinh t. - Che lp h hng. - Che lp cc k thut yu km ca qu tr nh sn xut. - La di ngi tiu dng. 6. C TNH PH GIA c tnh ca ph gia c biu hin bng ch s LD 50 (Lethal Dose) l liu lng ti 50% ng vt dng trong th nghim b cht. Ch s LD 50 cng cao c tnh cng yu. Da vo ch s LD 50 c th chia c tnh ph gia l m 5 mc : + LD50 < 5 mg/Kg Th trng + LD50 = 5 49 mg/Kg Th trng
+ LD50 = 50 -499 mg/Kg Th trng + LD50 = 500 - 4999 Th trng + LD50 > 5000 mg/Kg Th trng V d: Gi tr ca ch s LD 50 ca mt s cht chng vi sinh vt khi l m th nghim trn chut nh sau
Ph gia Acid benzoic Mui Nitrat Acid Nitrit Acid Sorbic Acid Propionic Ethanol
Ch s LD50 (mg/Kg th trng) 3000 6000 100-200 10000 4000 9500
Ch s ADI (Acceptable Daily Intake): Lng n vo hng ngy c th chp nhn c tnh theo mg/kg th trng. V d: acid benzoic (0-5 mg/kg th trng/ngy), Nisin (0-3 mg/kg th trng/ngy), acid propionic (Khng gi i hn). i vi mc an ton ca ph gia c th chia ra th nh 5 nhm sau: - Nhm 1: Ph gia an ton tuyt i trong hin ti v tng lai. Cc cht ph gia thuc nhm ny s t tiu chun GMP (Good Manufacturing Practices ): Lng ph gia c php cho vo thc phm va t c yu cu v cng ngh. Do , khng qui nh gii hn ti a v lng ph gia cho vo thc phm cng t cng tt. C khong 350 ph gia t tiu chun nhm 1. - Nhm 2: Ph gia an ton hin ti nhng cn nghin cu thm liu lng cao nh gi an ton ca ph gia s dng. C khong 70 cht t ti u chun nhm 2. - Nhm 3: Ph gia cn nghin cu thm do cha khng nh c an ton khi s dng. - Nhm 4: Ph gia s dng trong cc iu kin an to n. - Nhm 5: Ph gia cm s dng.
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7. VAI TR, CHC NNG CA PH GIA Ph gia dng trong bo qun v ch bin thc phm c vai tr , chc nng lun thay i ty vo loi sn phm. Vic phn loi ph gia gp nhiu kh khn, c th phn loi ph gia theo tnh cht cng ngh hoc theo cu trc ha hc v c tnh. 7.1. Phn loi theo tnh cht cng ngh 7.1.1. Cht bo qun Cc cht ph gia thuc nhm ny c b sung vo thc phm vi mc ch ko di thi gian s dng ca thc phm bng cch ngn chn hay k m hm nhng bin i trong bn thn thc phm do cc qu tr nh bin i sinh ha, ha hc, vt l v vi sinh vt. Cc cht bo qun c chia thnh bn nhm ch yu sau: - Chng vi sinh vt - Chng bin i thnh phn ha hc thc phm - Chng bin i tnh cht vt l ca sn phm - Chng cn trng Tiu biu ca nhm ny l acid bezoic v cc mui Na, K, Ca ca n. Cc este metylic, etylic v propilic c a acid parahydroxybenzoic, a cid sorbic, 7.1.2. Cht cung cp dinh dng Cc cht ny c s dng vi mc ch cng ngh nh ng chng cng c mt gi tr dinh dng nht nh. V d Riboflavin va l cht mu va l vitamin. Ph gia dinh dng thng dng bt, nh ha trong du v c bo v bi cc ph gia bo qun, chng c s dng ring l hay dng chung vi cc ph gia dinh dng khc. Ph gia dinh dng c chia thnh 4 nhm sau: - Vitamin. - Khong cht. - Acid amin. - Cc cht cung cp nng lng. 7.1.3. Cht mu Cht mu thc phm l nhm ph gia c b sung vo thc phm vi mc ch ci thin mu sc ca thc phm nhm l m tng gi tr cm quan ca thc phm. Chng c th l cc cht mu t nhin c chit tch t thc vt hay nhng hp cht m u tng hp.
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- Cht mu t nhin: l cc cht c chit xut t cc nguyn liu hu c thc vt hay ng vt c sn trong t nhi n. V d: Caroten t nhin c chit xut t cc loi rau qu c mu vng, Curcumin c chit xut t ngh, Caramen c to ra t ng,...tuy nhin nhm mu t nhin c nhc im l bn km, s dng vi lng ln nn gi thnh sn phm cao. - Cht mu tng hp: l cc cht mu c to ra bng cc phn ng tng hp ha hc. V d: Amaranth (Mu ), Brilliant blue (Mu xanh), Sunset yellow (Mu vng cam), Tartazine (Mu vng chanh),...l nh ng hp cht mu c tng hp t cc phn ng ha hc. Cc cht mu tng hp c bn cao, vi mt l ng nh t c mu sc yu cu nhng d b ng c nu s dng cc hp cht m u khng nguyn cht. Ngoi ra, trong nhm ny cn g p cc hp cht c tc dng bo v m u t nhin nhm ngn chn cc hin tng bin i mu t nhin ca rau qu v cc cht dng nhum mu. 7.1.4. Cht to mi Cng ging nh hp cht mu, cht mi th hin tnh cht cm quan quan trng ca thc phm, c tc dng sinh l l n h thn kinh, h tiu ha,... Do , trong qu tr nh ch bin thc phm cht mi cn phi c bo v hay tm nhng bin php to ra cht m i mi to tnh hp dn cho sn phm. to m i thm cho cc sn phm thc phm thng thc hin mt trong ba bin php sau: - Dng cc thit b k thut thu hi cht m i b tch ra khi sn phm trong qu trnh ch bin, sau cht mi s c hp th tr li thnh phm. - Chng ct v c c cc cht thm c ngun gc t nhin b sung vo thc phm. - Tng hp cc cht thm nhn to c mi tng ng vi sn phm. Ty theo ngun gc nguyn liu sn xut cht mi b sung vo thc phm v tnh cht cng ngh ca cht mi, c th chia cht mi thnh cc nhm sau: cht mi t nhin, cht mi tng hp, cht bo v mi v lm tng mi. 7.1.5. Cc cht tc ng n tnh cht vt l ca sn phm Nhm ny c s dng rt nhiu trong cng ngh ch bin, n l m thay i cu trc nguyn liu ban u nhm to ra nhng sn phm mi hoc n nh cu trc sn phm. Cc cht ph gia ny c chia thnh cc nhm sau: - Cht lm c - Cc cht hot ng b mt (Lm thay i sc cng b mt ca cht lng)
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- Cht to bt - Cht n nh huyn ph - Cht to mng 7.1.6. Cc cht dng trong ch bin thc phm Trong cc nh my ch bin thc phm thng s dng nhiu loi ha cht nhm t c cc yu cu v v sinh nh xng, rt ngn thi gian ch bin, to iu kin thun li cho cc qu trnh ch bin tip theo, trnh nhim vi sinh vt vo sn phm,...Cc cht dng trong ch bin thc phm c chia thnh 4 nhm sau: - Ha cht lm v sinh - Ha cht bc v - Ha cht chng bt - Ha cht to kh 7.1.7. Ha cht iu chnh m ca sn phm m sn phm c vai tr quan trng i vi tnh cht cng ngh trong ch bin thc phm, th hin c tnh trng cu trc sn phm, kh nng bo qun sn phm,V th, trong ch bin thc phm cn phi s dng cc cht iu chnh m sn phm theo tnh cht yu cu ca tng sn phm. Cc cht n y bao gm: - Cht chng m - Cht gi m - Cht chng ng bnh
- Sp,..
7.1.8. Cc cht iu khin pH ca sn phm Cc cht ny c b sung iu khin cc qu tr nh ch bin sn phm. Vic thay i pH s dn n thay i v tc ln men, bin i sn phm v kh nng bo qun sn phm. Cc cht ny c phn loi thnh 2 nhm sau: - Ha cht lm chn - Ha cht duy tr hot ng sng ca rau qu 7.1.9. Cc cht khc Bn cnh cc ha cht s dng tr n , trong cng nghip thc phm cn s dng cc cht b tr trong qu trnh ch bin nhm to ra nhng sn phm c gi tr cao. V d: khi
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sn xut nc tri cy cn phi s dng cc cht l m trong sn phm, khi sn xut nc ung c gas ta cn phi b sung kh CO 2, Cc cht ny c th chia thnh 3 nhm sau: - Cht thy phn - Cht gia v - Cc cht kh 7.2. Phn loi theo cu trc ha hc v c tnh Theo c tnh c th phn cc cht ph gia th nh 3 nhm chnh: - Nhm A l cc cht c tnh c yu bao gm 9 nhm phn t: hydrocarbon no mch thng, ng v cc polysacharid, m v cc acid bo, cc mui v c v hu c ca acid bo, cc mui hu c ca kim loi kim (Na, K) v kim loi kim th (Mg, Ca). - Nhm B l cc cht ph gia c cha cc nhm chc mang c tnh cao. C khong 52 dng phn t c xp vo nhm ny chng thng cha nguyn t halogen (khng k mui), cc h thng d vng 3 v tr v cc , lacton khng bo ha. - Nhm C: l cc cht ph gia c c tnh trung gian gia hai nhm tr n.
8. CC BC TM KIM MT PH GIA
tm kim mt ph gia a vo sn xut cn thc hin cc b c sau: Bc 1: t ra cc vn trong vic ci thin mt s tnh cht n o ca sn phm Bc 2: p dng ph gia c php dng trong thc phm, p dng ph gia dng trong cc ngnh cng nghi p khc v pht trin cc ph gia mi. Bc 3: nh gi cc ph gia s dng v cc vn thc hin c khi ci thin tnh cht sn phm. Bc 4: Nghin cu c tnh v liu lng s dng ph gia. Bc 5: Nghin cu pht trin cc phng php phn tch v x p loi ph gia va tm c. Bc 6: B sung ph gia vo lut thc phm. Bc 7: S dng ph gia cho thc phm.
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Chng 2
PH GIA DNG TRONG BO QUN THC PHM

Ph gia dng trong bo qun dng ngn cn, tr hon cc phn ng ha hc, sinh hc v cc bin i vt l lm h hng cc sn phm, nhm n y gm: - Ngn cn cc phn ng sinh hc do vi sinh vt gy ra. - Cht chng oxy ha. - Cht chng phn ng ha nu ca thc phm 1. PH GIA CHNG VI SINH VT Hin nay c khong 30 hp cht chng vi sinh vt c s dng rng ri trong bo qun thc phm. Vi s pht trin khng ngng ca x hi, nhu cu v thc phm ng y cng yu cu cao, sn phm thc phm phi m bo an to n, khng gy c v c thi gian s dng hp l. Do , ph gia chng vi sinh vt c vai tr quan trng trong bo qun thc phm. Vic la chn cc cht chng vi sinh vt t y thuc vo cc yu t sau: - Tnh cht ha hc, hot tnh ca cc cht chng vi sinh vt. - Tnh cht ca thnh phn thc phm. - Phng php bo qun thc phm. - S lng v c tnh ca cc cht chng vi sinh vt. - Gi thnh v hiu qu khi s dng cc cht chng vi sinh vt. 1.1. Tnh cht ca cc cht chng vi sinh vt Cc cht chng vi sinh vt dng trong bo qun thc phm c th l m tr hon hoc tiu dit cc vi sinh vt. Ty thuc vo kiu hot ng chng vi sinh vt ca cc ph gia m chng nh hng ln vi sinh vt di cc hnh thc sau: - nh hng ln AND. - nh hng ln s tng hp protein ca vi sinh vt. - nh hng ln s hot ng ca cc enzim. - nh hng ln tnh thm thu ca mng t bo. - nh hng ln vch t bo. - nh hng ln c ch trao i cc cht dinh d ng.
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1.2. Dy hot ng ca cc cht chng vi sinh vt Dy hot ng ca cc cht chng vi sinh vt l kh nng tc dng ca n ln h vi sinh vt, cho bit cc cht khc nhau th kh nng tc dng ln cc vi sinh vt khc nhau nh th no. Qua chng ta c th chn c ph gia ph hp cho tng sn phm.
Bng 1: nh hng ca mt s cht bo qun tr n vi sinh vt Cht chng vi sinh vt Nitrite Sulfite Acide formic Acide propionic Acide sorbic Acide benzoic Acide esters p-hydroxybenzoic Biphenyl Ghi ch: + ++ +++ Khng tc dng. Tc dng yu. Tc dng trung bnh. Tc dng mnh. Vi khun ++ ++ + + ++ ++ ++ Nm men ++ ++ ++ +++ +++ +++ ++ Nm mc + ++ ++ +++ +++ +++ ++
Hot ng chng vi sinh vt chu nh h ng bi loi thc phm, pH, h m lng mui, kh nng ha ln cc cht vo mi trng. Thng s dng phng php m khun lc sau qu trnh nui cy l c s nh gi dy hot ng chng vi sinh vt. 1.3. Tnh cht ha hc v vt l ca cc cht chng vi sinh vt Ton b dy hot ng, kiu chng vi sinh vt, hiu qu s dng cc cht chng vi sinh vt ph thuc vo tnh cht l ha ca cc ph gia. Trc khi s dng mt ph gia chng ta cn ch cc tnh cht l - ha sau: - Tnh cht tan ca ph gia. - im nng chy, im si ca ph gia (c bit trong tr ng hp c gia nhit trong qu trnh ch bin). - Kh nng ion ha cc cht. - Phn ng ca ph gia vi cc th nh phn thc phm. 1.4. Tnh cht ca thnh phn thc phm S mt hot tnh ca cc cht chng vi sinh vt s xy ra khi cc cht ny tip xc vi cc thnh phn thc phm, kt qu l cht ph gia s gim hoc mt kh chng vi sinh vt.
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Trong qu trnh s dng ph gia chng vi sinh vt cn nghi n cu cc c im ca sn phm thc phm, c th cn ch cc im sau: - Gi tr pH ca sn phm c th nh h ng n s ion ha cc cht chng vi sinh vt. - Mt s cht chng vi sinh vt c th b oxi ha, thy phn v to lin kt. - Cht bo c kh nng tc ng l n vi sinh vt ngn cn s nh hng ca cc ph gia. - Cc hp cht khc trong thc phm (khng phi l thnh phn chnh) cng c th nh hng ln hot ng ca ph gia. 1.5. Mc nhim vi sinh vt Vic x l ngun nguyn liu, thc phm trc khi thm ph gia c nh hng trc tip n s lng vi sinh vt. Nu thc phm b nhim l ng vi sinh vt cao th nng ph gia dng phi cao. Vic la chn cc ph gia phi da tr n nguyn tc chng loi vi sinh vt cn chng gi phm cht cc sn phm. 1.6. Phng php bo qun Cc hnh thc bo qun sn phm cng nh h ng n hm lng ph gia thm vo. cc iu kin bo qun khc nhau th nng v loi ph gia b sung vo thc phm cng khc nhau. Do cn phi ch n cc vn sau: - Vi sinh vt c kh nng sinh bo t trong qu trnh bo qun hay khng. - Sn phm c qua qu trnh x l nhit khng. - hot ng ca nc trong sn phm - Bao gi s dng cha ng sn phm. - Sn phm c c bo qun trong mi trng kn hay khng, c ht chn khng trong khi bao gi khng, Da trn s phn tch cc iu kin tr n m chng ta ti u ha vic chn loi v nng ph gia sao cho thch hp, tit kim v hiu qu cao. 2. CHNG OXY HA CHT BO 2.1. M u Cch y na th k, mt nhm ha cht c tm thy v b sung vo nhng sn phm thc phm nhm ngn chn hay kim h m cc gc oxy ha t do ca cht bo l nguyn nhn dn n s thay i mi v v ca sn phm.
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Trong sut khong thi gian , h ng nghn hp cht chng oxy ha va t nhi n va tng hp c tc dng chng oxy ha hiu qu v an ton i vi ngi s dng. Hin nay, c khong 20 hp cht c php s dng rng ri v c chp nhn nh nhng ph gia thc phm ty theo mi quc gia.
Bng 2: S dng cht chng oxy ha du mt s Quc gia Canada Acide ascorbic Palmitate ascorbyl Stearate ascorbyl BHA BHT Acide citric Gum guar Lecithin Citrate monoglycerid Citrate monoizopropil Propyl gallate Acide tartic Tocopherol M BHA BHT Dilauryl thiopropionate Glicine Gum guar Lecithin PG TBHQ THBD Tocopherol Acide thiodipropionic 4-hydroymetyl 2,6 diteriarybutyl phenol EC Acide ascorbic Palmitate ascorbyl BHA BHT Ascorbat canxi Dodecil Octyl gallate Propyl gallate Tocopherol Ascorbat natri
Tuy nhin, hin nay ch yu s dng 5 ph gia c php dng rng ri l: BHA, BHT, Propyl Galate, TBHQ v Tocopherol. Cc ch t ny c th s dng ring r hoc c th kt hp vi mt s cht tr chng oxy ha nh : acide ascorbic, citric nh m gip vic ch bin v bo qun thc phm t hiu qu cao nht. 2.2. Chng oxy ha cht bo Bn cht ha hc ca cht bo l triglycerid, l este ca glycerol v cc acid bo cao phn t. Trong cu trc ha hc ca triglycerid c s hin din ca nhiu acid bo R 1, R2, R3 to este vi glycerol.
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Hu ht cc acid bo tm thy trong thnh phn thc phm c di mch carbon 12 18 carbon, c th l acid bo no hoc acid bo khng no. Ty theo di ca mch carbon v s lng ni i c trong cu to acid b o m cht bo c nhiu tnh cht khc nhau. Cc sn phm cha nhiu cht bo th ng rt d b h hng trong qu trnh bo qun. Thng thng s h hng ca cht bo thng xy ra di 2 hnh thc l: s thy phn v s oxy ha. 2.2.1. S thy phn cht bo S thy phn cht bo l qu trnh phn ng gia nc vi cc triglycerid to th nh glyceryl, cc monoglycerid, diglycerid v cc acide bo t do di tc dng ca enzim lipaza. Qu trnh thy phn cht bo xy ra nhit cao v nc nh: chin sn phm c hm m cao, ch bin cc dng sn phm nh t ng. Kt qu ca qu trnh oxy ha cht bo lm cho sn phm xy ra cc hin t ng sau: - C im bc khi thp. - C s to thnh bt trong qu trnh chin. - n mn cc thit b do s hin din ca cc acide bo. - C v ng, c mi x phng do cc acide bo t o nn. S thy phn cht bo cn xy ra ph bin trong bo qun b v margarin, khi gii phng ra acid butyric v acid c mi r t kh chu. Trong bo qun l ng thc, khi m ca ht cao cng rt d xy ra hin tng oxy ha cht bo. 2.2.2. S oxy ha cht bo Qu trnh xy ra trong sn xut, bo qun v ch bin thc phm c s hin din ca cht bo. S oxy ha cht bo l nguyn nhn hn ch thi gian bo qun ca cc sn phm. S oxy ha cht bo khng no c khi to bng vic to th nh cc gc t do di tc dng ca nh sng, nhit , ion kim loi v oxy. Thng thng phn ng xy ra trn nhm metyl cn k vi ni i ca C=C. C ch phn ng oxy ha cht bo xy ra phc t p, c th chia thnh 3 giai on l: khi to, lan truyn to cc sn phm trung gian v kt thc phn ng. - Khi to.
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- Lan truyn- to cc sn phm trung gian.
- Kt thc phn ng.
Cht bo Peroxyt
Vitamin
Cht mu
Protein
Thay i gi tr dinh dng
Mt mu, lm thay i mu
Thay i cu ni S-S
Oxy ha protein
Aldehyt, alcool, acide, epoxyde, xeton, polyme, oxy ha sterol
Lm gim mi, mu, cu trc, gi tr dinh dng, sinh c t

Hnh 1: nh hng ca cc sn phm t s oxy ha cht bo n thc phm
Cc biu hin thng thy ca s oxy ha cht bo l: pht sinh mi-v xu, thay i mu sc, lm mt mi t nhin ca cc loi tinh du, thay i nht ca sn phm. S oxy ha cht bo chu nh h ng bi nhiu yu t nh: no ca cht bo, ion kim loi, cht xc tc sinh hc, nhit , k hng kh, cc cht chng oxy ha cht bo, cht tr chng oxy ha cht bo, nm r cc yu t nh h ng n kh nng oxy ha cht bo cn tm hiu cc vn sau:
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* Thnh phn acid bo Cht bo l hn hp ester ca cc acide bo no v khng no vi glycerin. S hin din ca cc ni i, cc acide bo khng no d b oxy ha h n cc cht bo no. Phn ng s gia tng khi t l ni i cng cao. V d: tc oxy ha (tng i) ca mt s cht bo t l nh sau: Arachidonic : Linolenic : 40 : 20 : Li noleic 10 : : Oleic 1
V tr ni i cng nh v tr hnh hc ca ni i cng c tc dng n tc phn ng. Cc acide dng cis b oxy ha nhanh h n dng trans. Mch acide bo c cc ni i cng hng cng lm tng tc phn ng. S oxy ha cc cht bo no xy ra rt chm ti nhit thng, ti nhit cao (chi n, xo) s oxy ha cht bo no mi c th xy ra. * Acide bo t do Acide bo t do (FFA) b oxy ha rt nhanh so vi cc ester - glycerin. Khi nghin cu cht bo hin din trong thc phm giai on u ti n, hu ht u c s hin din ca cc cht chng oxy ha thin nhin. Trong th nghim nu thm vo 0,1% FFA th hiu qu chng oxy ha ca tocopherol gim r rt v acide bo t do c tc dng xc tc qu tr nh oxy ha. * Nng oxy Ti p sut cao (cung cp oxy khng hn ch) tc oxy ha ca cht bo t y thuc vo p sut O2. Ti p sut thp tc oxy ha t l vi p sut O 2. * Din tch b mt Tc oxy ha cht bo t l vi din tch b mt tip xc ca thc phm vi khng kh. Trong trng hp cc sn phm nh t ng D/N th tc oxy ha cht bo c tnh ton trn c s s khuch tn oxygen qua pha cht bo. * Nhit Thng thng th s oxy ha cht bo gia tng theo nhit . Do s h a tan ca oxy ph thuc vo nhit v vy tc ng ca yu t oxy trong qu tr nh oxy ha ti nhit cao l rt t. S ph thuc ca nhit tr n qu trnh oxy ha cht bo c biu th bng cng thc:
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Trong : K: hng s tc phn ng. A: hng s Entropy (khng ph thuc v o nhit ). Ea: nng lng hot ha. R: hng s kh l tng. T: nhit Kelvin. nhit thp t - 27 n 500C tc oxy ha t thay i. Nhng nhit cao hn tc phn ng gia tng ng k. * m Tc phn ng oxy ha cht bo ph thuc rt nhiu v o m (Aw) ca sn phm. Oxy ha cht bo c th xy ra ti Aw rt nh (Aw < 0.1 trong sa bt), Aw c ng cao th tc oxy ha cht bo cng cao. 2.2.3. C ch chng oxy ha cht bo Gi AH l cht chng oxy ha cht bo. Phn ng chng oxy ha cht bo xy ra theo s sau:
Cht tr chng oxy ha cht bo c thm vo tng hiu qu chng oxy ha. Cc cht quan trng thng c s dng l: acide citric v cc ester monoglycerid citrat, acid ascorbic v ascorbyl palmitat. Cc ester lipophilic ca acide citricm acid ascorbic c kh nng h a tan trong du Thng thng : Citric + cht chng oxy ha tng hp tocopherol
Ascorbic +
Cht tr chng oxy ha cht bo c cc chc nng: - To mi trng acide n nh chng oxy ha cht bo. - Loi b hot tnh cc ion kim loi (to phc v hi)
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- Loi b oxy (oxy ha ascorbic) - Phc hi chng oxy ha C ch phc hi cht chng oxy ha SH + A AH + S
Xt cho cng cht chng oxy ha cht bo bng ph gia thc cht l : + Ngn chn nguyn nhn gy ra phn ng oxy ha. + Ngn chn cc phn ng lan truyn. 2.2.4. Cc cht chng oxy ha cht bo thng dng a. BHA (Butylated hydroxyanisole) trng thi bt mu trng, d tan trong glycerid v cc dung mi hu c, khng ha tan trong nc, c mi phenol. Hot tnh ca BHA c th b mt khi ch bin nhit cao, tc dng vi kim loi kim cho sn phm m u hng. Hp cht BHA hp thu qua th nh rut non, tn ti trong m t bo, c th tham gia vo qu trnh trao i cht ca ngi v ng vt. y l hp cht t c, vi liu lng 50 100 mg/kg th trng c chuyn sang dng glucuronit hay sulfat v thy ra ngoi theo nc tiu. chut liu lng gy ch l LD50 = 2000 mg/kg th trng.
b. BHT (Butylate hydroxytoluene) dng bt mu trng, khng tan trong nc. Hp cht BHT c hot tnh km h n BHA nhng li bn nhit, c hp thu qua thnh rut v qua qu trnh trao i cht c thi ra ngoi theo phn v nc tiu. L hp cht t c, liu lng 50 mg/kg th trng khng gy nh hng ti sc khe, liu lng gy cht chut LD50 = 1000 mg/kg th trng.
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c. Propyl galat L este ca n-propyl vi acid 3,4,5 trihydroxybenzoic hay acid galic. Propyl galat km chu nhit, tan trong nc v t tan trong cht bo do n c ng dng nhiu tron g thc phm. Hp cht ny khi vo c th c hp th qua ng tiu ha v c chuyn thnh acid 4-octometyl galic thy ra ngoi theo nc tiu. Propyl galat cng t c, liu lng gy cht LD 50 = 1700 -3800 mg/kg th trng. Cc th nghim liu l ng thp 0,117 % khng thy biu hin c nhng khi nng 2,5 % th xut hin ri loi mt s chc nng ng vt.
d. TBHQ (Tert-butyl hydroquinon) Tan tt trong cht bo (10 %) nh ng t tan trong nc (1 %). Cht TBHQ cng c hp thu qua ng rut, tham gia vo qu trnh trao i cht v cui cng c thi ra ngoi theo nc tiu. TBHQ t c, liu lng gy cht chut LD 50 = 700 1000 mg/kg th trng. e. Tocopherol Cc ng phn ca tocopherol u c nhnh b n ging nhau. S khc nhau gia chng l do s lng v v tr ca nhm metyl trong v ng benzopyran (dng betam, gamma, delta). Trong tocopherol c hot tnh cao nht. Cc tocopherol th ng khng c. Tuy nhin nu s dng thng xuyn vi liu lng 1000 UI/ngy s xut hin triu chng ca cc bnh ng rut, vim da, mt mi.
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2.2.5. Phng php s dng cht chng oxy ha cht bo Vic s dng cc cht chng oxy ha cht bo c s dng rng ri trong cng nghip thc phm, c th s dng n l cc hp cht hay kt hp chng vi nhau tng hiu qu chng oxy ha. s dng hiu qu cht chng oxy ha cn ch cc im nh sau: - Kt hp tnh nng ca cc cht chng oxy ha n l. - To iu kin thun li cho chng d d ng s dng. - Kt hp cht chng oxy ha v cc cht tr chng oxy ha tng hiu qu chng oxy ha. - To iu kin cho cht bo tip xc tt vi cht chng oxy ha - Gim ti a cc cht mu ca cc cht chng oxy ha. Vi vai tr quan trng ca mnh, cc cht chng oxy ha cht bo cn ph i c la chn mt cch cn thn tng hiu qu bo qun sn phm v khng lm gim cht lng sn phm. mi iu kin khc nhau v th nh phn, tnh cht ca thc phm cn la chn cht chng oxy ha ph hp. Khi chn cht chng oxy ha cn ch cc vn nh sau: - Kh nng cn t c i vi cc loi sn phm. - Kh nng ha tan v phn tn cc cht chng oxy ha trong sn phm. - Mu sc cht chng oxy ha. - Gi tr pH ca sn phm. - Mi v v ca sn phm. - Lut v tnh hnh lut. - Phng php ch bin thc phm. nh gi hiu qu ca cc cht chng oxy ha s dng trong cc sn phm nhm m bo sn phm khng b bin i m u sc v mi v trong qu trnh bo qun, thng thng thc hin 2 phng php c bn sau: - Phng php oxy hot ng (AOM: active oxygen method) l phng php s dng rng ri trong bo qun thc phm c s hin din cht bo. Ph ng php ny dng nh ga s h hng ca cht bo trng thi lng v phng php thc hin nhit thng. Trong phng php ny O 2 c thi vo cht bo vn tc xc nh thc y qu tr nh oxy ha cht bo, phn tch ch s peroxit, t c th xc nh c ch s peroxit ti hn. V d: 20 meq/kg vi m v 70 meq/kg vi du.
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- Phng php l un: ti nhit cao s thc y qu trnh oxy ha cht bo. y l phng php n gin s dng c cho c cht bo v cht lng. Nhit dng trong phng php ny l 145 0F (62,80C), ri nh gi mi v bng phng php cm quan v cc ch tiu thng thng nh gi h hng cht bo. 3. CHNG PHN NG HA NU Phn ng ha nu xy ra rt ph bin trong ch bin thc phm, l nguyn nhn lm gim phm cht thc phm trong qu tr nh ch bin cng nh bo qun sn phm. nh hng ca s ha nu c th k n l : s thay i mu sc, trng thi cng nh gi tr dinh dng ca sn phm. V d nh trong qu trnh ch bin c ph, bia, bnh mphn ng ha nu cn c kim sot trong trng hp: sn xut nc to, chui khCc phn ng ha nu thng gp trong ch bin l: phn ng Maillard, phn ng caramen ha, s oxy ha acid ascorbic, phn ng do enzyme.
Bng 3: C ch phn ng ha nu C ch Yu cu oxygen Phn ng Mailard Phn ng Caramen ha S oxy ha Ascorbic Phn ng do enzim + + i hi nhm A_A Cho khi to phn ng + Kim Kim, acide Acide nh Acide nh PH ti thch
3.1. Chng phn ng ha nu c s tham gia ca enzim Phn ng xy ra khi rau qu b ct gt nh : khoai ty, to, chuido cc hp cht phenol b chuyn ha. Enzim khi to, thc y ch o phn ng ny l polyphenoloxydaza. phn ng c th xy ra th phi c ion kim loi v oxy. Hp cht phenol rt d b oxy ha trong cc iu kin khc nhau: chng c th b oxy ha bnh thng trong mi trng khng kh m, phn ng c tng cng nhit cao v nht l trong mi trng kim. Enzyme polyphenoloxydaza xc tc cho s oxy ha ngng t cc hp cht phenol vi s tham gia ca oxy phn t t khng kh, thc vt c th tn ti 2 dng t do v lin kt Polyphenoloxydaza l nhm enzim oxydoreductaza, c nhiu trong m ng vt, thc vt, nm mc
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3.1.1. C ch phn ng Nhiu nghin cu trn c ch phn ng ha nu c enzim c thc hin. Ngy nay cc c ch ny c hiu r v chng minh bng phn ng ha hc c th. Nhng phn ng i khi gy bt li cho sn phm i khi li c li cho sn phm t y theo mi loi sn phm. Phn ng ny ph thuc vo 3 yu t chnh: Enzyme hin din trong phn ng, ion kim loi v kh nng tip xc vi oxy. V d 1: S bin i mu sc ca nm rm trong qu trnh bo qun
Bin i mu sc do phn ng ha nu c enz yme
V d 2: Trong cng nghip sn xut ch en, thnh phn ch yu ca ch l hp cht catechin, di tc dng ca enzyme polyphenoloxydaza to cho sn phm c m u ti hoc nu sng c trng cho mu sc ca nc ch. y l phn ng ha nu c li cho sn phm, i vi sn phm cn phi to iu kin thch hp cho phn ng xy ra. S bin i mu ca hp cht tanin to m u cho sn phm ch c th c trnh by theo s bin i sau:
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Tanin ch (Ch yu l nhm catechin) Peroxydaza + H 2 O2 Polyphenoloxydaza + O2
Octoquinon Peroxydaza Polyphenoloxydaza
Cc sn phm ngng t khng mu
To cht thm, sn phm ngng t c mu ti mu c trng ca nc ch en
3.1.2. Phng php kim sot phn ng ha nu c enzim a. S dng nhit Nhit cao s v hot cc enzim hin din trong cc loi nguy n liu (k c phenolaza). Vic s dng nhit trong chn, nu, s l m hn ch hot tnh ca phenolaza. nh hng ca nhit ln hot tnh phenolaza c th hin th sau:
nh hng ca nhit trn hot tnh phenolase
b. S dng SO 2 hay cc hp cht sinh SO 2 Cc cht nh SO2, sulfit, natrisulfit, natrimetabisulfit l cc h p cht ngn cn phn ng ha nu rt hiu qu. Tuy nhi n, n cng c mt s hn ch trong trng hp c x l
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nhit s to cu trc km, i khi sinh ra m i v l. Liu lng thng s dng l: 0.01M (s dng cho khoai ty ct ming). Theo nhiu nghi n cu SO2 cng c th ngn cn ha nu enzim mc 1 ppm. nh hng ca thi gian x l nhit n s bin i do phn ng bin i mu c s tham gia ca enzyme vi s c mt ca cc cht sinh SO 2 c th hin th sau:
c. Gim tip xc vi khng kh Phng php ny thng s dng quy m h gia nh, rt hu hiu trong vic ngn cn phn ng ha nu c enzim khi bc v khoai ty tr c khi nu, gt to, trong thi gian ch ch bin, khoai ty c ngm trong nc nh th s hn ch tip xc vi oxy. Khi sn xut quy m ln, khoai ty sau khi gt v, phn loi, ct, nguyn liu c ngm trong nc trc khi chn v chin. S dng bin php ny c mt s khuyt im l nguyn liu tip tc b ha nu khi tip xc li vi khng kh, c bit l trong trng hp yu cu v mi v v mu sc. Trong trng hp vi cc sn phm lnh ng, b mt cc nguy n liu thng c x l vi acide ascorbic (vitaminC), acide n y s t oxy ha trn b mt v to ro cn bo v b mt sn phm. Trong ch bin sn phm tri cy lnh ng, cc cht ngt th ng c s dng nhm gim oxy ha tan trong dung dch, hn ch s khuch tn ca oxy v o cc m nguyn liu. d. Ngn cn bng phng php s dng mui Phng php ny t c s dng, ng dng ch yu l x l tri cy gt v ch ch bin. Mui nng 0.1% bt u ngn cn cc phn ng ha nu trong mt s sn phm.
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Tc dng ca NaCl n s bin i m u ca to
Khi phi hp nc mui v s dng acide chlorogenic nh l cht m duy tr pH = 5 thng dng trong bo qun to. Tuy vy, nng mui cao t c dng do nh hng v ca mui ln thc phm. e. Dng cc acide y l phng php rt ph bin chng ha nu trong ch bin thc phm. Acide c dng l cc acide rt ph bin c trong m ca rau qu nh : acide citric, malic, photphoric, ascorbict i pH thp tc phn ng ha nu s chm. Quan h gia hot tnh phenolaza v pH c th hin theo th sau:
Qua th trn cho thy pH tt nht cho phn ng l 7 v thp nht ti pH = 3. Acide citric kt hp vi acide ascorbic hay SO 2 c s dng rt lu v c hiu qu cao trong vic chng phn ng ha nu trong ch bin thc phm. Cc nguy n liu thng thng c nhng vo dung dch acide long.
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Khi i vo mi trng c enzim phenolaza th acide citric cn c th to phc vi Cu ca enzim, t cng l m gim hot tnh ca enzim. f. S dng Borat v cc mui Khi nghin cu nh hng ca borat v cc mui trn phn ng ha nu c s tham gia ca enzim, kt qu cho thy: 1.5% Natri tetraborat v 1.5% Metaborat c th ngn cn hon ton phn ng ha nu c enzim, nh ng cc nng khc th tc dng gim r rt. 3.2. Chng phn ng ha nu khng c enzim tham gia Trong ch bin thc phm, c hin t ng thay i mu sc trong qu trnh gia nhit hay bo qun thc phm. Cc phn ng ha nu n y khng c s tham gia ca cc enzim nn thng gi l phn ng ha nu khng enzim. Cc phn ng ha nu n y thng thy trong ch bin c ph, ca cao, bnh to mi, mu thch hp cho sn phm. Tuy nhin trong mt s trng hp phn ng ny cng cn phi c bin php ngn chn, kim sot gi gi tr dinh dng v cm quan ca cc thc phm. Cc phn ng ha nu c tm thy l: + Phn ng Mailard + Phn ng caramen ha + Phn ng oxy ha acide ascorrbic 3.2.1. C ch ca cc phn ng a. Phn ng Mailard Phn ng ny c khm ph bi nh khoa hc ngi php Maillard (1912), trong qu trnh theo di s to thnh cc cht mu nu (melanoidin) khi gia nhi t glucose vi glycerin. Phn ng Mailard l phn ng gia cc acide amin, amin, protein vi sucrose, aldehyd, xeton y l phn ng rt quan trng trong qu tr nh gia nhit v bo qun sn phm. * Cc bc chnh trong qu trnh chuyn ha ca phn ng Maillard - Phn ng gia nhm alpha amin trong phn t acide amin hay l protein vi nhm carboxyl ca cc loi ng kh (c th gi y l phn ng Carboxylamin). - Cc sn phm ca s trng ngng ny gi l cc Base Schiff, cc sn phm ny s xy ra cc chu trnh k tip thnh lp cc sn phm N-glycosyamin. * Cc iu kin cho phn ng Maillard - Gi tr pH: phn ng Maillard xy ra c trong mi tr ng kim v acide, trong mi trng kim phn ng xy ra tt h n. Mt s nghin cu cho thy tc phn ng tng khi
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tng pH. Quan h gia pH v tc phn ng rt quan trng trong vic bo qun cc sn phm c acide cao nh: sn phm mui chua, ngm gimTc phn ng maillard gia tng theo ng thng trong phm vi pH = 3 8 v t cc i ti pH = 9 10. - Cht m: vai tr ca cht m trong phn ng ha nu khng enzim c ghi nhn nh sau: tc phn ng cng gia tng nu mi trng c nhiu ion. Mt s nghi n cu cho thy khi b sung Natri photphat v Natri citrat vo hn hp glucose-glycerin th phn ng xy ra nhanh hn iu kin thng. - Nhit : phn ng s tng theo chiu tng ca nhit . Cc nghin cu cho thy tc phn ng xy ra cng nhanh khi tng nhit trong khong 0-900C. - m: phn ng xy ra mnh m trong dung dch, vic l m kh hon ton sn phm c th ngn cn phn ng n y. Cc nghin cu cho thy tc phn ng xy ra rt nhanh ti m ti u v phn ng xy ra chm trong iu kin m qu cao hay qu thp. - ng: ng kh l thnh phn chnh tham gia phn ng Mailard, l cht cung cp nhm carboxyl phn ng vi -amin. * C ch ca phn ng to mu: hai chu trnh to melanoidin
b. Phn ng caramen ha Phn ng caramen l phn ng to mu khi gia nhit ng ti im nng chy. Qu trnh s xy ra trong c mi trng acide v mi trng kim lm cho sn phm ch bin c
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cm quan km (mu ti, v ng, mi xu). Trong sn xut ko, bnh ngt th phn ng ny c kim sot c bit. Phn ng caramen l mt phn ng phc tp, cho d hm lng ng c khc nhau nhng sn phm cui cng l gn nh nhau. Phn ng xy ra theo 2 giai on: - Giai on 1: hnh thnh nn cc alhydric c a glucose, sacarose nh glucozan, fructozan, sacarozan l hp cht khng mu. - Giai on 2: cc hp cht ny trng hp vi nhau to thnh phm vt c mu vng. Sau cc phn ng caramen bin i m u sc: vng vng m nu nu en. Nhiu loi nguyn liu tham gia vo phn ng caramel nh: sucrosem glucose, fructose, mt tinh bt v tinh bt. Nhng iu kin phn ng t y thuc vo cu ca sn phm, tnh ha tan tt trong alcohol,Phn ng t y thuc nhiu yu t nh pH, cht xc tc, nhit , - Khi s dng acid sulfuric (pH = 3,5) nh mt cht xc tc sn phm s c c ng mu mnh, n nh trong acid v khng hnh thnh kt ta vi tannin v alcohol. - Khi s dng sodium hydroxide l m xc tc (pH = 9,5) mu sc c hnh thnh cng c cng mu mnh, n nh trong acid nh ng li kt ta vi tannin hay trong dung dch mui. - Khi dng mui amonium xc tc mu to ra c n nh thp c. Phn ng oxy ha acide ascorbic Acide ascorbic ng vai tr rt quan trng trong qu tr nh ha nu trong cng nghi p sn xut nc rau qu, nc qu c c: nc cam, chanh, qut Phn ng oxy ha acide ascorbic hin nay cng c n nhiu tranh ci nhng nhiu kin cho rng phn ng chnh l s ph hy acide ascorbic thnh lp CO2 sinh cht c mu nu. 3.2.2. Phng php ch ng phn ng ha nu khng Enzim y l vn rt phc tp, ty thuc vo nhiu yu t, nhng cc nh khoa hc a ra mt s bin php c th kim sot s bin m u do phn ng khng enzim. * Kim sot nhit Nhit l yu t quan trng trong vic pht trin m u sc lm h hng sn phm. Nhit cng cao th tc phn ng xy ra cng nhanh. Do phi bo qun sn phm nhit thp thch hp.
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* m Phn ng hot ng tt trong mi trng m, c th kim sot qu tr nh bng cch ly m ra khi vt liu, trong lc bao gi, bo qun cc sn phm kh khng n n cho tip xc vi mi trng m. * Kim sot pH Phn ng Maillard xy ra rt mnh trong mi tr ng kim, v vy khng ch phn ng ny cn thc hin ch pH thp thch hp. V d: vic s dng pH thp trong qu tr nh sy kh trng, cc acide thc phm c thm vo trong qu trnh sy s chng phn ng ha nu. Sau khi ho n thnh sy th dng Na2CO3 n nh li pH ban u. * Bao gi vi khng kh y l phng php c s dng rng ri loi b oxy ra khi mi tr ng bo qun bng cch b sung vo cc loi kh tr, ht chn khng. Qu tr nh ny khng nhng lm hn ch phn ng ha nu m cn hn ch c s bin i cht bo. * Dng cc enzim Enzim glucose oxydaza c s dng nh l cht xc tc chuyn glucose th nh acide gluconic khng phn ng c vi cc amin. S dng glucose oxydaza c u im l loi b oxy, c bit l cc sn phm ng chai s c h m lng oxy rt thp trong khong khng kh tha. * Dng cc ha cht - SO2: y l tc nhn rt tt trong vic ngn chn phn ng ha nu khng enzim. Bisulffit ngn cn s chuyn ha D-glucose thnh 5-hydroxymetylfurfurol cng nh chuyn acide ascorrbic thnh furfurol. - Thiol: vic thm cystein vo trng sy c th ngn cn phn ng ha nu. Tuy nhi n cc thiol thng c mi l nn t c s dng. - Cc mui canxi: c kh nng ngn cn phn ng ha nu. C ch l do tc dng to phc ca canxi vi cc amin. Thc t th cc mui canxi c s sng rt thnh cng trong vic ngn cn phn ng ha nu. Tm li: mc d c nhiu cch ngn chn phn ng ha nu khng enzim nhiu mc khc nhau nhng hu ht cc sn phm u gim gi tr dinh d ng. Vic kim sot phn ng ny giai on khi to rt quan trng trong qu tr nh chng ha nu.
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4. PH GIA CHNG NG BNH Vi cc sn phm dng bt khi bo qun trong thi gian d i s b vn cc, lm gim tnh nng s dng, gim tnh cm quan ca sn phm.
Bng 4: Tc dng ca tc nhn ng bnh da tr n trng lng ring v h s nn ca mt s loi bt thc phm Loi bt ng Cc cht ng bnh Khng Stearat canxi SiO2 Tricanxi photphat Nng (%) 0.5 01.5 0.5 T trng bt khng nn 0.7 0.87 0.75 0.76 Ch s nn 0.006 0.039 0.052 0.044
Sp
Khng Silicat Al stearat canxi
2 2
0.7 0.75 0.63
0.27 0.15 0.27
Bt ng cc
Khng stearat canxi SiO2 Tricanxi photphat
1 1 1
0.62 0.59 0.67 0.61
0.109 0.099 0.077 0.062
Protein
Khng stearat canxi SiO2 Tricanxi photphat
1 1 1 1
0.27 0.27 0.27 0.31 0.68 0.7
0.04 0.041 0.036 0.024 0.016
Gelatin
Khng Silicat Al
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Chng 3
PH GIA LM THAY I CU TRC THC PHM

1. HA CHT IU CHNH M SN PHM Nguyn liu hay bn thnh phm c m cao s to iu kin tt cho cc vi sinh vt pht trin hoc tc ng lm h hng sn phm. h m nhm ko d i thi gian bo qun sn phm thc phm ng i ta thng dng phng php sy. Tuy nhin, trong mt s trng hp khng th p dng, hoc kh p d ng k thut ny chng ta cn phi dng phng php iu chnh m bng ha cht nhm bo qun sn phm trong thi gian d i. V d: iu chnh m ca cht kh, mi tr ng bo qun sn phm hoc y u cu ch bin sn phm c m thp nh ng khng lm bin i mu sc hay thnh phn sn phm. Vic iu chnh m sn phm bng ha cht da tr n nguyn tc ph bin l ht m v gi m. Ty thuc vo sn phm v iu kin s c ph gia tng ng. 1.1. Ha cht ht m Da vo tnh cht ht m ca ph gia ngi ta chia thnh 2 loi: ht m theo tnh cht vt l v ht m theo tnh cht ha hc. 1.1.1. Ht m theo tnh cht vt l Nguyn tc: ch ht nc, khng gy ra phn ng ha hc. N c ch ngng t trn b mt cc ng mao dn hoc tr n b mt cc cht ht m. Cc cht ny thng c b mt tip xc ln nh: silicgen, alumogel * Dng tinh th khan nc: c kh nng ht nc cn bng vi thnh phn ha hc, cht ny gm: NaSO4 (khan) + 10H 2O CuSO4 (khan) CaCl2 (khan) + 5H 2O + 6H 2O Na 2SO4.10H2O Cu 2SO4.5H2O CaCl 2.6H2O
Kh nng t no nc ty thuc vo iu kin mi trng. Cc cht ny c kh nng ht nc ti nhit bnh thng v cng c th nh m.
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* Cc cht c cu trc xp: chng cha nhiu ng mao dn tr n b mt. Cc cht ny c kh nng ht nc trn cc ng mao dn, thm ch ngay tr n b mt cc cht ht m. Cht thng c s dng l silicagel (H 2SiO2.nH2O)x. Ty vo nh sn sut m 1g silcagel c b mt tip xc khong 300 -800 m2. Silicagel l nhng ht c hnh trn, bu dc, mu trng ti nu. d dng nhn bit Silicagel no nc cha, ngi ta thng cho thm CoCl 2. Khi Silicagel khan c mu xanh, khi Silicagel c mu hng. Ngoi vic s dng Silicagel ra ngi ta cn dng Alumogel(Al 2O3) cng c tnh cht tng t. * Cc cht lng: Cc cht ny ht nc mnh - yu khc nhau, khi ht nc s ta nhiu nhit nh: H2SO4, H3PO4, Cn, Glicerin 1.1.2. Ht m theo tnh cht ha hc Nguyn tc: sau khi ht m to ra cht han ton mi, phn ng ny s ta nhit, i khi lm nng mi trng bo qun. Sau khi dng cc ha cht ny khng th dng tr li. Phng php ny c mt s ha cht c th gy n m n, nh hng n bao b trong qu trnh bo qun. V d: CaO + H 2O Ca(OH) 2 + Q (Kcal)
Thng thng CaO c dng nhiu v r tin, kh nng ht m cao (100g CaO cho vo th tch 15-20 cm3) c th a m mi trng t 80% xung 60% trong v ng 12 gi v gi n nh trong vng 15 ngy. Khi dng th CaO sau khi ht m s r thnh bt v vn tip tc ht m. Khi ht m th tch c th tng gp 3 ln, dng bt d bm v lm n mn bao b. 1.2. Ha cht gi m Trong qu trnh bo qun cc sn phm c s bay h i do chnh lch p sut ring phn trn b mt nguyn liu v mi trng bo qun. iu d gy nt b mt, i khi cn lm bin mu b mt sn phm, lm gim tnh cm quan v dinh dng, iu ny thng xy ra trong bo qun cc sn phm lnh ng, cc sn phm th y sn kh * Cc bin php c th dng chng mt m - S dng cc photphat: dng trong cc sn phm thy sn kh lun gi c mm, chng hin tng cc m trng trn b mt. - Cc enzim: dng proteaza th y phn protein thnh cc acide amin v nc to b mt m. - Dng hn hp: glycerin-gelatin-H2O ph trn b mt cc sn phm tht.
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- Dng glycerin trong cc s n phm dng si sy kh. 2. HA CHT LM TRONG Do yu cu ca ngi tiu dng cc sn phm lun c iu chnh ph hp vi th hiu. Vi cc sn phm dng lng th hu ht u yu cu cn lm trong (tr cc sn phm yu cu phi c nhiu cht huyn ph th phi c). - p ng nhu cu ngi ta dng cc phng php sau lm trong sn phm: + C hc. + Nhit. + Dng cht ph gia. - Cc bin php c hc khng tch c cc cht keo, cc ion trong cc dung dch. - Dung dch c c nhiu dng: + Huyn ph: cn c hc. + Nh tng: protein, protid, lipid + Cc cht tan: cc ion kim loi. - Cc bin php ha hc khng nhng c th tch cc cn c hc m cn c th loi b cc ion kim loi hay ph v h thng cht keo. 2.1. Tch cc cht tan Nguyn tc: cho cc ion ny tc dng vi cht ph gia to kt ta ln sau d ng cc bin php c hc lm trong. * Tch ion Mg2+ v Ca 2+ Ca2+ + CO 2 Ca2+ + H3PO4 * Tch ion Fe 2+ Fe2+ + Na 2S 2.2. Tch cc cht keo Vn tch cc cht keo th phc tp hn, c nhiu cch c s dng tch cht keo c s dng ph bin nh: - To trng thi tp hp bng cch: + Thay i pH mi trng, a cht keo v im ng in.
CaCO3 Ca3(PO4)2 Na+ + FeS
(kt ta) (kt ta)
(kt ta)
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+ Ph v lp v solvat bng cc cht in ly. + Dng nhit lm bin tnh cht keo. - To kt ta th 2 li ko cht keo: th ng dng phng php sulphat ha v carbonat ha. Ngoi ra enzim cng c th dng lm trong cc dung dch. Chng s thy phn cc cc mch cao phn t thnh sn phm ngn mch, ha tan. 3. CC CHT KEO 3.1. M u Theo Sanderson (1981) cc polysacarid dng trong ch bin thc phm gm: Tinh bt, celluloza v cc dn xut, cc cht chit t rong bin, nht thc vt, t ht, t thc vt, t vi sinh vt,cc cht n y tham gia lm cht: dinh dng, to cu trc, lin kt nc, gi m, chu p sut thm thu Theo Glicksman (1969) th cc ch t keo c cc tnh cht sau: + Kh nng lin kt vi nc. + Tnh cht lu bin. + Kh nng to mng hoc to gel. + Kh nng lin kt vi cc cht to mi. + To p sut thm thu. + Ht nc. + To cc phn ng ha hc. + Tng ngt v v. + Kh nng ht nc tr li dng ban u. Cc tnh cht ny c dng trong ch bin thc phm nhm: l m c, nh ha, n nh nh tng, to bt, ci thin tnh chy, cu trc, lm mm, chng vi sinh vt, n nh mi v Trong cng nghip thc phm, cc cht keo c ng dng rt nhiu trong lnh vc ch bin sn phm, pht trin sn phm mi, l m trong sn phm,do vic tm hiu nhng tnh cht c trng ca mt s c trng ca cht keo s gip la chn c nhng cht keo ph hp trong sn phm. Hin nay, c rt nhiu sn phm s dng cc cht keo nh: ko, bnh, mt, b,..
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Bng 1: Phn loi cht keo, ph ng php thu nhn, vai tr Cht keo HM-pectin LMC-pectin LMA-pectin Carrageenan Agar Alginate CMC Guar LBG Xanthan Gellan Gelatin Arabic Casenate Protein u nnh ng vt Ngun gc thc Rong vt bin X X X X X X X X X Vi sinh Phung php trch Trch Nghin Nha ly X X X X X X X X X X X X X X X Chc nng To Lm ng c X X X X X X X X X X X X X X X X X X X n nh X
X X
X X X X X X
Bng 2: c tnh ca mt s cht keo ph bin Ngun gc Cht keo Dn HM-pectin LMC-pectin LMA-pectin Carrageenan Agar Alginate CMC Guar LBG Xanthan Gellan Gelatin Arabic Casenate Protein u nnh X X X X X X Dnh X X X X D chy X X X X Thun nghch nhit C Khng To gel tc th C X X X X X X X X X X X Khng m X X X X X X X X X X X X X X X in tch O Dng
X X X X X
X X X X X
X X X X X X X X
X X X
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Bng 3: Ch s quc t v chc nng ca mt s cht keo Cht keo Alginic acid Sodium alginate Potassium alginate Ammoginum alginate Calcium alginate Propylene glycol alginate Aga Carrageenan Gum ca u Oat gum Guar gum Tragacanth gum Gum arabic Xanthan gum Karaya gum Gellan gum Konjac mannan Pectin Amidated pectin Cellulose Microcrystalline cellulose Bt cellulose Methyl cellulose Hydroxylpropyl cellulose Hydroxylpropyl methyl cellulose Sodium carboxylmethyl cellulose Ch s quc t 400 401 402 403 404 405 406 407 410 411 412 413 414 415 416 418 E425 440 / E440 E440 460 INS 460 INS 460 / E460 461 463 464 466 Chc nng Cht to c, cht n nh. Cht to c, cht n nh. Cht to c, cht n nh. Cht to c, cht n nh. Cht to c, cht n nh. Cht to c, to nh. Cht to c, cht n nh. To c, to gel, cht n nh, to nh To c, to gel. Cht to c, cht n nh. To c, cht n nh, cht to nh. Cht n nh, cht nh ho v cht phn tn. To c, cht n nh, to nh. To c, to gel, cht n nh, to bt. Cht n nh, cht nh ho v cht phn tn. To c, to gel, cht n nh. To gel, to nh, to c, cht n nh. To gel, to c, cht n nh. To gel, to c, cht n nh. Cht chng vn cc, cht n nh, cht nh ho v cht phn tn. Cht chng vn cc, cht n nh, cht nh ho v cht phn tn. Cht chng vn cc, cht n nh, cht nh ho v cht phn tn. Cht to c, cht n nh. Cht to nh, to c, cht kt dnh, to huyn ph , cht to mng. Cht to c, cht n nh, to nh. Cht to c, cht n nh, to huyn ph .
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3.2. Gii thiu mt s cht keo thng dng 3.2.1. Acid alginic Alginat Acid alginic c Standford pht hin ra nm 1881, l mt acid hu c c trong to nu, trng lng phn t t 32000 200000. Cu to ha hc ca acid alginic gm 2 phn t -D-mannuronic v L guluronic acid lin kt vi nhau bng lin kt 1- 4 glucozid. Acid alginic c chit xut ra t to nu d i dng natri alginat, alginat c trng l ng phn t 20000 60000.
Dng thng phm: Acide alginic thu c t alginat dng sn xut cc alginat khc nhau. Ging nh cc polysaccarid khc acide alginic t tan trong n c, v vy thng ch bin thnh cc dng: Na 2CO3 K 2CO3 NH 4OH Acide alginic + MgOH CaCl 2 Propylen oxyt
Na alginat Ka alginat Amon alginat Mg alginat Ca alginat Propylen glycol alginat

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a. c tnh ca alginat * nht: khi ha tan cc alginat vo nc chng s ngm nc v to dung dch nht. nht ph thuc vo chiu di ca phn t alginat. Bt alginat rt d b gim nu khng c bo qun nhit thp. Ngo i ra, cch sp xp ca phn t alginat cng nh hng n nht ca n.
Bng 4: Phn chia nht ca nng alginat Nng (%) Thp 0.25 0.50 0.75 1.00 1.50 2.00 9 17 33 58 160 375 15 41 93 230 810 2100 nht alginat Trung bnh Cao 21 75 245 540 1950 5200 Rt cao 27 110 355 800 3550 8750
Theo bng trn cho thy s thay i nht so vi nhm alginat. Trong mt s trng hp nht c th gia tng nng thp vi s hin din ca mt s c cht nh: CaSO4, Canxicitrat. Ion canxi lin k t vi alginat to lin kt cho trong phn t gia tng, s lm gia tng trng lng phn t v nht. * S to gel alginat Mt tnh cht quan trng ca alginat l tnh cht to gel ca chng. Trong iu kin nhit cao trng thi si v khi lm ngui s tr thnh dng gel. Thng thng alginat kt hp vi ion Ca 2+ to gel nh hnh v.
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b. K thut to gel alginat Cc alginat c kh nng to gel khi c mt ca ion Ca 2+ v acid. Gel c thnh lp c th kim sot thng qua s gii phng ion Ca 2+, hoc acide trong dung dch alginat. C th to gel acide pH < 4 (khong 3.4) th ng dng kt hp vi vi pectin (HMP). Tham gia to gel cc tng tc tnh in qua cu ni Ca 2+ c vai tr quan trng, v th cc gel ny khng thun nghch vi nhit v t n hi. * To gel trc tip bng cch phun Vi phng php ny, alginat ho c hn hp cha alginat c to gel bng cch nhng hoc phun dung dch c cha ion Ca 2+ vo. Cht thng s dng l CaCl2. Khi c phun vo cc ion Ca 2+ s phn ng vi alginat to dng Box egg. Phng php ny thch hp vi vic ch bin cc sn phm mng v kch thc nh nh to mng bao pha ngoi cho sn phm. Phng php ny dng cc alginat ph n ng mnh vi cc ion Ca 2+ hoc cc alginat c nhiu G.
X l acide: trong phng php ny l to cc mui Caxi khng h a tan pH trung tnh to phn ng vi alginat. Khi cho acide v o chng s tip xc vi b mt vt liu, cc mui ha tan v tip theo l phn ng gia alginat v Ca2+ to gel, iu kin trung tnh v acide: Ca2+ c gii phng trong iu kin thch hp. Khi s dng kt hp alginat, mt mui canxi c ha tan chm v mt phc c Ca 2+ thch hp nh: photphat, citrat cc cht to phc cn thit to li n kt vi Ca 2+ t do v ngn cn qu trnh to mng cht (c tru) trong thi gian ch bin sn phm. Qu tr nh ny c th thc hin pH acide hoc trung tnh. Phng php lm lnh: Alginat c ha tan trong nc vi mt lng nh Ca 2+ v cc cht to phc, gia nhit nhit cao v sn phm s c to thnh do lm ngui to gel Canxi n nh nhit. Gel c th to th nh ti 0-500C nhng cu trc to thnh mm.
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* Kt hp alginat v pectin Khi s dng pectin ring r th ch to c gel nng ng cao v pH thp. Khi alginat Na c thm vo th gel c thnh lp nng cht kh thp h n v khong pH rng hn. Tri cy giu pectin nh to s to gel vi vi alginat natri sau khi ch bin. Mng gel cng thnh lp khi alginat natri cha nhiu dng G, gel mm khi alginat natri cha nhiu dng M. S tr lc pectin-alginat l mt trong nhng ni phn ng quan trng ca alginat vi cht keo khc v l mt trong nhng ch s kinh t quan trng trong khi s dng cc cht keo. Kh nng to gel ca alginat ph thuc v o nhiu yu t nh: ngun canxi, alginat, cht to phc, pH, s ha tan v nhit c. Sn xut alginat Alginat c sn xut theo qui trnh cng ngh sau:
Rong bin (Kh hoc ti) Nghin Ra Ha tan vi kim, H 2O v nhit Lm sch Kt ta vi CaCl 2 Alginat Canxi X l acid X l vi Na 2Co3 Alginat Natri Sy kh Nghin Alginat natri kh
Trong thc t, sn xut alginat, u ti n ngm to nu vo dung dch acid sulfuric long chuyn alginat thnh aginic acid v loi b c cc tp cht nh fucoiionm laminarin, manitol, mui v c v mt s cht mu.
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Sau khi ra, nghin nh vi kim hoc mui kim trung h a aginic acid to thnh mt dng mui ha tan tng ng ca aginic acid. Cc th nh phn khng tan nh cenllulose, protein c loi b bng cch gn, lc hoc vt bt ni l n trn. Dung dch alginat thu c, em ty trng bng cch x l vi acid sulfuric kt ta alginic acid. Sau trung h a bng kim hoc baz khc nhau to ra nhng hp cht alginat theo mong mun nh: natri alginat, amon alginat, canxi alginat hay trietanolamin alginat. d. ng dng alginat Cc alginat cng c ng dng rng ri trong cng nghip thc phm. Thng natri alginat c s dng nhiu nht v l hp phn to kt cu cho nhiu sn phm. Trong sn phm natri alginat l cht lm c, lm dy n nh cc bt cng nh to cho nc qu c nhng th c bit. Vi nhng thc phm c acid cao khng th d ng natri alginat c th propylenglycol alginat l cht thay th rt tt v n bn c c trong vng pH = 0 3. Mt hp cht ca acid alginic c t n l lamizell mt alginat kp ca natri v canxi vi mt t lng nht nh. Lamizell to ra c mt nht c bit v cho kh nng n ngon ming cng c quan tm trong sn xut thc phm. Bn cnh , natri alginat cn c dng lm cht bo v kem v n c nhiu tc dng i vi sn phm nh: + Ngn nga to ra tinh th th. + c ch hon ton s to thnh tinh th ca lactose. + Nh ha cc cu bo. + Lm bn bt. + To ra nht cao. + To ra gel c kh nng gi n c tt. + Lm cho kem khng b tan chy. 3.2.2. Agar a. Cu to Agar l mt sulfat polysacarit c tch ra bng nc si t cc loi to (Gelidium sp, Gracilarta). Thnh phn cu to ca mch chnh l -D-galactos v 3,6 anhydro--Lgaclactose xen k vi nhau bng cc lin kt - 1,3 v -1,4. Agar l mt hn hp cc polysacarit c chung mch chnh gm 2 thnh phn ch yu sau:
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- Agarose l thnh phn to gel chnh ca gar, c khong 1/10 cc n v galactose b ester ha. Hm lng agarose ng vai tr quan trng i vi in tch ca to n phn t v i vi tnh cht ca gel nh : bn, n hi, nhit to gel, nhit nng chy ca gel. - Agaropectin l thnh phn khng to gel, c mc este ha ln h n agarose, ngoi ra cn c acid pyruvic. Nu c mt cu ni gia 2 sulfat gel s trong h n, cu ni ny thng khng bn, d b ph hy nu tip xc vi cc ha cht to phc EDTA, ehxametaphotphat , tripolyphotphat natri...
b. Tnh cht * Tnh tan Agar khng tan trong n c lnh, tan mt t trong ethanol amine v tan c trong nc nng. Agar c kh nng h a tan vi lng nc 30 50 ln khi lng, lng agar trong nc trn 10 % s to nn mt hn hp st. * S to gel ca agar Qu trnh to gel xy ra khi lm lnh dung dch agar. Dung dch agar s to gel nhit khong 40 500C v tan chy nhit khong 80-850C. Gel agar c tnh thun nghch v nhit. Khi un nng polymer to th nh mt khi, khi dung dch ngui i cc chui s bao ly nhau v lin kt vi nhau tng i mt bng li n kt hydro to thnh chui xon kp, to ra mt mng l i khng gian ba chiu nht cc cht kh b n trong do s lng lin kt hydro rt ln . Qu trnh hnh thnh gel v n nh ca gel b nh h ng bi hm lng aga v khi lng phn t ca n. Kch thc l gel khc nhau ph thuc v o nng aga, nng aga cng cao kch thc l gel cng nh. Khi lm kh gel c th to thnh mt mng trong sut, bn c hc v c th bo qun lu di m khng b hng. Kh nng to gel ph thuc v o hm lng ng agarose. S c mt ca ion sunfat lm cho gel b m, c. Do trnh dng nc cng sn xut. Chng c kh nng gi mi v, mu, acid thc phm cao trong khi gel nh nhit nng chy cao (85 -900C). Gel agar chu c nhit ch bin 100 0C, pH 58, c kh nng trng phng v gi nc.
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Khng dng agar trong mi tr ng pH < 4 v c nhiu cht oxy ha mnh. Agar c th to ng nng thp, y l tnh cht quan trng c ng dng nhiu trong ch bin thc phm.
C u trc gel c a agar
c. ng dng Agar l mt cht to gel rt tt, thng th ng agar c s dng vi hm lng 11,5% khi lng so vi lng ng trong hn hp ko. Jelly c sn xut t loi agar c polysaccharid mch ngn. Agar khng c hp thu vo c th trong qu trnh tiu ha do agar c s dng sn xut cc loi bnh ko cha t nng lng.
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Agar c s dng trong sm phm mt tri cy thay th cho pecti n nhm lm gim hm lng ng trong sn phm v thay th gelatin trong mt s sn phm tht v c. Ngoi ra cn c s dng trong cc sn phm yoghurt, sa chocolate, trong ng nh bnh ko . Agar cn c s dng vo mi trng nui cy vi sinh vt. d. u im khi s dng agar - Kh nng to gel cng ti nng rt thp. - Khng cn bt k cht h tr no, khng nh hng v ca sn phm. - C s khc bit gia nhit nng chy v to gel: 40 0C ng c, 800C nng chy lm cho agar rt d s dng. - C kh nng cnh tranh vi cc cht to ng khc, khng nhng v c tnh k thut m cn c li v kinh t. - Khng cn ng v pH trong qu trnh to ng. - Trong trng hp nng ng cao, agar c th c cc ni phn ng l m tng lc bn gel. - C kh nng chng li cc phn ng phn hy do enzim, d ng lm mi trng nui cy vi sinh vt rt tt. - C kh nng chng li phn hy acide (tr tr ng hp mi trng pH < 4) - Khng mu, khng v nn khng nh hng n v t nhin ca sn phm. e. Quy trnh sn xut agar
Rong cha agar Lm sch c hc Ra nc Trch ly Lm sch Dch lc To geo Ct gel Sy kh (sau khi lnh ng v tan gi) Agar
X l kim
(15 -20 ln H2SO4 0,01 0,05 % un si 2 gi)
Lc
B (trch ln 2)
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3.2.3. Cellulose v cc dn xut Cellulose l mt cht hu c tn ti rt nhiu trong t nhi n v l thnh phn chnh cu to nn t bo thc vt. Hp cht ny l mt nguyn liu sn xut ph gia ng dng trong cng nghip thc phm v nhiu lnh vc khc. Hp cht cellulose bao gm nhiu cht nh : methyl cellulose (E461), hydroxypropyl cellulose (E463), hydroxypropyl methyl cellulose (E464), methyl cellulose (E465) v natri carboxymethyl cellulose (E466) hay cn g i tt l CMC. Trong cc hp cht th CMC l mt hp cht c ng dng nhiu nht trong cng nghip thc phm. a. Tnh cht CMC Hp cht CMC c sn xut t vic x l celluloza vi dung dch NaOH v sau l phn ng Williamson: Cell-OH + NaOH + ClCH 2 - COONa
Mono cloracetatnatri
Cell-O-CH2COONa + H 2O + NaCl
CMC
ClCH2 - COONa + NaOH
HOCH 2COONa + NaCl
Nh vy CMC l mt dn xut quan trng ca cellulose c cu to t hp cht cellulose kt hp vi Natri
Dng thng phm CMC c dn sut t 0,4 n 1,4. Tuy nhi n cng c loi cao hn s dng cho cc sn phm c bit. Dn sut d i 0,4 CMC khng ha tan trong nc CMC dng trong thc phm c dn sut 0,65 n 0,95 v tinh khit > 99,5 %.
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Vi CMC dn sut 0,95 v nng ti thiu 2 % cho nht 25 Mpa ti 25 0C. C th s dng CMC dng nng hoc lnh. CMC l cc anion polyme mch thng cho cht lng gi l dung dch gi. Dung dch 1% thng thng pH = 7 8,5 cn pH = 5 - 9 dung dch t thay i, pH <3 nht tng, thm ch kt ta. Do khng s dng c CMC cho cc sn phm c pH thp, pH >7 nht gim t. Dung dch CMC c th b ph hy do cc vi sinh vt hoc enzim kh. G ia nhit 80 C trong 30 pht hoc 100 0C trong 1 pht c th kh tc nhn vi sinh vt m khng nh hng n cht lng CMC. nht CMC gim khi nhit tng, tc dng c tnh thun nghch. S nh hng ca nhit n nht ca CMC 0,7 Ds c th hin gin sau:
0
nht ca CMC cn chu nh hng bi cc ion kim loi: + Cation ha tr 1: t tc dng iu kin b nh thng (tr Agar+). + Cation ha tr 2: Ca 2+, Mg2+ lm gim nht. + Cation ha tr 3: Al3+, Cr3+, Fe3+ to gel. Ni chung, tc dng trn nht ca cc loi mui cng t y tuc vo phng php thm vo. CMC c th kt hp d dng vi thnh phn ha hc thc phm nh : ng, protein, tinh bt v hu ht cc polyme trung tnh. b. ng dng CMC v cc dn sut cellulose Cellulose v cc dn sut t cellulose c s dng nhiu trong ch bin thc phm hn 10 nm nay. Hin ti vic s dng khng ngng pht trin khng nhng trong vic ci thin tnh cht sn phm m cn gp phn trong vic sng to cc sn phm m i. Tnh cht
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tan ca dn sut cellulose trong n c l nguyn nhn lm thay i tnh cht lu bin hc ca thc phm, kt qu l ci thin c cu trc, to dng cho sn phm Ty thuc vo iu kin s dng cc dn sut cellulose c th c cc chc nng sau: gi nc, to c, n nh sn phm, tr phn tn,V vy dng dn sut celluloza cho mt sn phm c mt cng dng hoc nhiu cng dng pht huy c ng lc. Liu lng thng s dng mc nh hn 1% (thng 0.1-0.5 %). Dn sut celluloza s dng nhiu trong cng nghip sn xut nc ung, bnh, sn phm sa, m si, * Dng trong sn xut kem v cc sn phm cng loi Kem cha 10 % cht bo, 11 % sa khng bo, 15 % ng; 0,2 0,3 % cht n nh; 0,25 0,5 % cht nh ha. Cc thnh phn trn thay i ty theo tng Quc gia v tng yu cu sn phm nhng cht n nh khng vt qu 0,5 %. Hin nay cht d ng lm c l CMC, khi ha tan s to dung dch c nht cao, CMC c kh nng l m chm qu trnh kt tinh, lm mn tinh th, ci thin b ng, ngn cn kem chy. * Trong nc ung Vic s dng ring r hoc kt hp vi cc cht keo khc d ng gi n nh cc pha rn trong dung dch. Ngo i ra n cn c kh nng ngn cn phn ly tinh du/n c trong cc sn phm nc qu. Nng thng s dng l 1 %. * Trong sn xut bnh ko v cc sn phm t tinh bt Ci thin c tnh cht bt nho cng nh cc sn phm, c s dng nng 0,1 0,5 % trn trng lng cht kh. Hp cht CMC c tc dng l m mm khi bt nho, gi m, ko di thi gian bo qun, lm sn phm d tr li trng thi ban u, chng dnh... * Trong sn xut cc dng nc st Do CMC to st tt nn CMC c th c dng sn xut cc sn phm nh nc st salad, st c. Cht CMC thch hp cho cc sn phm n y v tnh ha tan tt trong nc lnh ln nc nng, c kh nng lin kt vi nc tt v chu c pH thp. - Nc st salad: CMC thng dng l 7HOF nng 1 % khi thnh phn du l 30 % hay 0,75 % khi thnh phn du khong 50 %. - Nc st c chua: ty theo loi CMC s dng m ta c c cc sn phm c cu trc khc nhau. Loi 7HOF s cho sn phm c cu trc d i, cn loi 7HXFMA s cho sn phm c cu trc ngn hn v mm hn. Nhn chung, CMC l mt hp cht c vai tr quan trng trong cng nghip thc phm, vic pht trin v ci thin tnh cht ca CMC gp phn quan trng i vi cng nghip sn xut thc phm.
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c. Quy trnh sn xut CMC

Celluloza
Cc dn sut ha
Cc dn sut c
Lm gim trng lng
Sy
Ph hy c hc
CMC Celluloza ha tan Bt celluloza Sy Keo CMC Bt CMC
Cht keo Ch bin Sy
CMC
3.2.4. Gelatin a. Ngun gc v cu to Gelatin l sn phm ca qu trnh thy phn mt phn collagen. Collagen c cu to mng v nhng si nh, l cu trc mt b phn trong m ng vt, tn ti trong da, x ng v m lin kt. K thut bin i collagen to gelatin l tng bc ph hy cu trc cc thnh phn thu c dn xut ha tan gelatin. Gelatin l cc polypeptid cao phn t dn sut t collagen, l thnh phn protein chnh trong cc t bo lin kt ca nhiu loi ng vt. Cu to l mt chui acid amin gm 3 acid amin ch yu l glycine, proline v hydroproline. Trong phn t gelatin, cc acid amin lin kt vi nhau to chui xon c c kh nng gi n c. Phn t lng ca gelatin khong vi nghn n vi trm nghn n v Carbon. Thnh phn acid amin c trong gelatin l : Aspartic acid (6 %), Arginine (8 %), Alanine (9 %), Glutamic acid (10 %), Prolin e v Hydroproline (25 %), Glycine (27 %), cc acid amin khc (10 %). Nguyn liu sn xut gelatin ch yu ly t cc l m, nh my ng hp hoc xng thuc da. Ngun nguyn liu ny cn phi c ngm mui hoc vi bo qun.
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b. S chuyn dng t collagen sang gelatin S chuyn dng t collagen th nh gelatin ca cc nguyn liu cha hm lng collagen cao (thng khng tan trong nc) l qu trnh chuyn sang dng ha tan trong nc (do s gim phn t). Mc d c nhiu phng php hin i sn xut gelatin nhng qu trnh sn xut vn ph thuc nhiu v o kinh nghim. Qu trnh ch bin bao gm: thy phn vi acide hoc kim to th nh cc gelatin ha tan trong nc (c khi s dng kt hp c enzim). Ph ng php n gin nht l lm bin tnh nhit trong mi trng acide nh vi nhit khong 40 0C. Ti ch x l ny cc si collagen b mt lin kt hydrogen v hydrophobic (thnh phn to xon ca cc phn t collagen). Giai on tip theo l s dui thng ca mch gip gelatin h a tan. Qu trnh thy phn s to nn: 3 dy t do, 1chui , 1 chui v to chui . S khc bit gia cc chui , , l trng lng phn t = 80.000-125.000 vC, = 160.000 - 250.000 vC v = 240.000 375.000 vC. c. Tnh cht gelatin * C ch to gel Gelatin trng n khi cho vo nc lnh, lng nc hp thu gp 5-10 ln th tch chnh n. Khi gia nhit n b nng chy, ha tan v thnh lp gel khi lm lnh. S chuyn dng t sol sang dng gel c tnh thun nghch v c th lp i lp li nhiu ln. y chnh l tnh cht c bit c ng dng nhiu trong thc phm. Gelatin c nhit nng chy thp 27-340C. tan ca gel gelatin ph thuc v o cc yu t nh nhit v kch thc ca ht gelatin. Gelatin tan trong r u v cc dung mi hu c. * bn gel bn gel c tnh theo gi tr lc cn to ra mt bin dng nht nh hay s bin dng c gy ra bi mt lc nht nh. bn gel ca gelatin c th c biu din
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theo mt s n v khc nhau ty thuc vo tng phng thc kim tra khc nhau. Gelatin c kh to gel m khng cn phi hp vi cht no khc. Lc bn gel c nh ngha l trng lng (g) cn thit t l n b mt gel (ng knh 21.7 mm) lm bin dng 4 mm. Ngoi ra, st ca gelatin cng l mt tnh cht c quan tm c bit, st ca gel s tan khi nng gelatin tng v nhit gim. S thay i nht theo nng c biu din trn th sau:
d. Quy trnh sn xut gelatin
Lng
Xng
Da
Nghin
Tch khong
X l vi
X l acide
Trung ha
Trch ly nc nng
Lc
C c
Tit trng
Lm lnh
Sy kh
Bao gi
Phi trn
Nghin
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e. ng dng gelatin Gelatin c ng dng rt ph bin trong cng nghip ch bin ko, sa l n men, phomat v cc sn phm trng ming. Mt s lnh vc ph bin s dng gelatin trong sn phm l: - Sn xut kem: c tc dng kim ch s h nh thnh tinh th ca kem v ng, nng thng dng l 0,25 % - Ko do: s dng vi nng 1,5 % ngn cn s h nh thnh tinh th. Rt thch hp trong cc sn phm bnh ko np kh CO 2 nh ko do hay bnh xp v gelatin c tnh st gip n nh bt trong sut qu tr nh x l, vn chuyn v d tr. - Cng ngh bnh ko nng lng thp: do c nng lng thp 14,7 KJ/g nn c nghin cu ng dng trong sn xut thc phm c gi tr nng l ng thp. - Trong y hc: gelatin c s dng trong sn xut bao thuc ca cc dng thuc vi n hnh thoi, vi nng 1 % gip cho bao thuc c dai cn thit. Bn cnh , gelatin cn c ng dng trong nhiu ng nh cng nghip ch bin khc nh cng ngh ch bin tht, lm nc st, lm trong ru, f. Mt s lu khi s dng gelatin Vic chun b gelatin trong sn xut th ng gp kh khn khi sn phm y u cu c hm lng gelatin <10 % hoc ln h n 40 50 %. Thng thng 3 phng php chun b nguyn liu c ng dng l: - Phng php trc tip: u tin cho gelatin trng n sau gia nhit (phng php ny tn nhiu thi gian). - Phng php khuy trn: ha tan gelatin ti nhit cao kt hp khuy trn. - Phng php trung gian: trng n trong nc lnh v phi ch vi cc loi nguyn liu khc. Kch thc, lc bn gel, nht, nng , thi gian h a tan s xc nh phng php ti u cho vic chun b nguyn liu. 3.2.5. Arabic Arabic l loi nha trch t cy Acacia m ngun sn xut chnh l cy Acacia senegal L. Willd. V mt ha hc l cc polysaccarid c cha hp cht Ca, Mg v P. Trng lng phn t khong 250000 750000 vC, khi thy phn to thnh galactoza, arabinoza, acide glucoroic v rhamnoza
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C tnh cht nht v tnh lu bin: nng < 10 % l cht lng c nhit thp v c tnh cht lu bin Newton, khi nng > 10 % l cht lng c nht cao v c tnh cht lu bin phi Newton. S thay i nht theo nng arabic c biu din bng th sau:
Arabic tan c trong nc, khng tan trong cht bo, c nht thp. nht ph thuc vo pH v nng mui. nng cao l cht keo kt hp vi cc qu trnh sy sn phm rt hiu qu. Arabic rt n nh trong mi trng acide, v vy arabic s dng rt tt cho vic n nh mi ca nc qu. Gi tr pH t nhin ca dung dch Arabic l 3,9 - 4,9 l do s hin din ca acide gluconic. Khi thm acide hoc kim c th lm thay i nht v din tch tip xc ca dch keo, pH thp th nht thp v ngc li. nht t ti a khi pH= 5,5. Hp cht arabic thng c s dng gi mi cho cc sn phm dng nh tng, gi mi cho cc sn phm bao gi, gi nc v chng s kt tinh ng. 3.2.6. Pectin a. Ngun gc v cu to Pectin l mt polysaccharide tn ti ph bin trong thc vt, l thnh phn tham gia xy dng cu trc t bo thc vt. thc vt pectin tn ti ch yu 2 d ng l pectin ha tan v protopectin khng ha tan. D i tc dng ca acid, enzyme protopectinaza hoc khi gia nhit th protopectin chuyn thnh pectin. Pectin l hp cht cao phn t polygalactoronic c n phn t l galactoronic v ru metylic. Trng lng phn t t 20.000 - 200.000 vC. Hm lng pectin 1% trong dung dch c nht cao, nu b sung 60 % ng v iu chnh pH mi trng t 3,1-3,4 sn phm s to ng. Cu to phn t pectin l mt dn sut ca acid pectic, acid pectic l mt polymer ca acid D-galacturonic lin kt vi nhau bng lin kt 1-4-glycozide.
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Hp cht pectin c c trng bi 2 ch s quan trng l ch hin cho phn trm khi lng nhm methoxyl OCH3 c trong phn t pectin v ch s este ha DE th hin mc este ha ca cc phn t acid galactoronic trong phn t pectin. Da trn mc methoxy ha v este ha, trong thng mi chia pectin thnh 2 loi: pectin c methoxyl ha cao v pectin c methoxyl ha thp. - Pectin methoxyl ha cao (High Methoxyl Pectin HMP): DE >50 % hay MI > 7%. Cht ny c th lm tng nht cho sn phm. Mun to ng cn phi c iu kin pH = 3,1 3,4 v nng ng trn 60 %.
- Pectin methoxyl ha thp (Low Methoxyl Pectin LMP): DE < 50 % hay MI < 7%. c sn xut bng cch gim nhm methoxyl trong phn t pectin. Pectin methoxy thp c th to ng trong mi trng khng c ng. Chng thng c dng lm mng bao bc cc sn phm.
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Trong qu trnh bo qun c th b tch nc hoc lo ha. Qu trnh to ng ph thuc vo nhiu yu t: ngun pectin, mc methoxy ha c ng cao th kh nng to ng cng cao. Khi s dng cn phi ha tan pectin vo nc, khi pectin ht nc th mi s dng cng on cui ch bin. Cc pectin u l nhng cht keo ho nc nn c kh nng hydrat ha cao nh s gn cc phn t nc vo nhm hydroxyl ca chui polymethyl galacturonic. Ngo i ra, trong phn t pectin c mang in tch m n n chng c kh nng y ln nhau c kh nng lm gin mch v lm tng nht ca dung dch. Khi l m gim tch in v hydrat ha s lm cho si pectin xch li gn nhau v tng tc vi nhau to nn mt mng li ba chiu rn cha pha lng b n trong. b. ng dng Pectin l cht to gel quan trng nht c s dng to ra cu trc gel cho thc phm. Kh nng to gel ca n c s dng trong nhng thc phm cn c s n nh ca nhiu pha. Tc dng to gel ca pectin c s dng ch yu trong cc sn phm mt tri cy v mt ng. Tc dng ca pectin l to ra cu trc mt ng v mt tri cy khng b thay i trong qu trnh vn chuyn, to ra mi v thm ngon cho sn phm v gim s ph v cu trc. Trong mt s trng hp, pectin cn c s dng vi carageenan tng hiu qu to gel. 3.2.7. Carrageenan a. Lch s pht hin ra Carrageenan Carrageenan bt u c s dng hn 600 nm trc y, c chit xut t ru Irish moss (Loi rong Chondrus crispus) ti mt ngi lng trn b bin pha Nam Ireland trong mt ngi lng mang tn Carraghen. Vo nhng nm 30 ca th k XX, carrageenan c s dng trong cng nghip bia v h si. Cng trong thi k n y nhng khm ph v cu trc ha hc ca carrageenan c tin hnh mnh m. Sau ny, carrageenan c chit xut t mt s lo i rong khc nh Gigartina stelata thuc chi rong Gigartina. Nhiu loi rong khc cng c nghin cu trong vic chit tch carrageenan ng dng trong nhiu lnh vc khc nhau. Ngy nay, sn xut cng nghip carrageenan khng c n gii hn vo chit tch t Irish moss, m rt nhiu loi rong thuc ngnh Rhodophyta c s dng. Nhng loi ny gi chung l Carrageenophyte. Qua nhi u nghin cu, c hng chc loi rong bin c khai thc t nhin hay nui trng sn xut carrageenan.
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b. Cu to ca carrageenan Carrageenan l mt polysaccharide ca galactose galactan. Ngoi mch polysaccharide chnh cn c th c cc nhm sulfat c gn vo carrageenan nhng v tr v s lng khc nhau. V vy, carrageenan khng phi ch l mt polysaccharid n l, c cu trc nht nh m l cc galactan sulfat. Mi galactan sulfat l mt dng ring ca carrageenan v c k hiu ring. V d: , , , carrageenan. Trong qu trnh chit tch, do tc ng ca mi tr ng kim cc -,-,-carrageenan d chuyn ha thnh -, -, - carrageenan tng ng. Cc carrageenan c mc sulfat ha khc nhau, th d carrageenan (25 % sulfat), carrageenan (32 % sulfat), carrageenan (35 % sulfat). Cc sn phm ny c thng mi ha, chim v tr quan trng trong th trng polysaccharide.
c. Tnh cht * tan Carrageenan tan trong n c nhng tan ca n ph thuc v o dng, nhit , pH, nng ca ion v cc cht tan khc. Nhm carrageenan c cu ni 3,6-anhydro khng a nc, do cc carrageenan ny khng tan trong nc. Nhm carrageenan khng c cu ni th d tan hn. Th d nh carrageenan khng c cu ni 3,6-anhydro v c thm 3 nhm sulfat a n c nn n tan
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trong nc iu kin bt k. i vi carrageenan th c tan trung bnh, mui natri ca carrageenan tan trong n c lnh nhng mui kali ca carrageenan ch tan trong nc nng. * nht nht ca cc dung dch carrageenan ph thuc v o nhit , dng, trng lng phn t v s hin din ca cc ion khc tr ong dung dch. Khi nhit v lc ion ca dung dch tng th nht ca dung dch gim. Cc carrageenan to th nh dung dch c nht t 25 500 Mpa, ring carrageenan c th to dung dch c nht ti 2000 Mpa. S lin quan t l thun gia nht v trng lng phn t ca carrageenan c th m t bng cng thc cn bng ca Mark -Houwink nh sau:
[] = K(M w)
Trong : : nht Mw: trng lng phn t trung bnh K v : hng s ph thuc vo dng ca carrageenan v dung mi ha tan * Tng tc gia carrageenan vi protein y l mt trong nhng tnh cht quan trng ca carrageenan v cng l c trng cho tt c cc cht to gel cng nh cc cht khng to gel l xut hin phn ng vi protein. Phn ng ny xy ra nh cc cation c mt trong cc nhm protein tch in tc dng vi nhm sulfat mang in m ca carrageenan v c tnh quyt nh n bn c hc ca gel. Trong cng nghip sa, nh vo tnh cht lin kt vi cc protein trong sa m carrageenan c s dng (vi nng 0,015 0,025 %) lm tc nhn ngn chn s tch lng v lm n nh cc ht coca trong sa scla.
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* To gel Carrageenan c mt tnh cht v cng quan trng l to gel nng thp (nh h n 0,5 %). dng gel cc mch polysaccharide xon v ng nh l xo v cng c th xon vi nhau to thnh khung xng khng gian ba chi u vng cht, bn trong c th cha nhiu phn t nc (hay dung mi). T dng dung dch chuyn sang dng gel l do tng tc gia cc phn t polyme ha tan vi cc phn t dung mi bn trong, nh tng tc ny m gel to thnh c bn c hc cao. Phn xon vng l xo chnh l nhng mm to gel, chng li ko cc phn t dung mi vo vng lin kt. S hnh thnh gel c th gy ra bi nhit thp hoc th m cc cation vi mt nng nht nh. Qu trnh hnh thnh gel din ra phc tp, c thc hin theo hai bc: - Bc 1: khi h nhit n mt gii hn n o trong phn t carrageenan c s chuyn cu hnh t dng cun ngu nhin khng c trt t sang dng xon c trt t. Nhit ca qu trnh chuyn i ny ph thuc vo dng v cu trc cc carrageenan, cng nh ph thuc vo dng v nng ca mui thm vo dung dch carrageenan. Do , mi mt dng carrageenan c mt im nhit to gel ri ng. - Bc 2: gel ca cc polyme xon c th thc hin cc cp xon. Trong tr ng hp u, s phn nhnh v kt hp li s xut hin cp xon thng qua s h nh thnh khng y ca xon kp, theo h ng mi chui tham gia v o xon kp vi hn mt chui khc. Trong trng hp th hai, cc phn pht trin y ca a xon t hp li to thnh gel. Cn di cc iu kin khng to gel, cc nng polyme thp s h nh thnh v hp li ca cc xon s dn n tng nht. Qua , c th m t c ch to gel nh sau: trc ht l xut hin s chuyn i cu hnh t dng cun sang xon l xo, tip sau l s kt hp cc xon v t hp li c trt t to thnh xon kp gel. Nh vy, gel l tp hp cc xon c trt t hay c n gi l xon kp.
d. ng dng Carrageenan c s dng nhiu dng khc nhau trong nhiu sn phm m chng ta s dng hng ngy, nht l trong lnh vc thc phm v bnh ko.
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Cc sn phm c s dng carrageenan c s dng ph bin trong nhiu th k. Nhiu nghin cu chng minh an ton ca carrgeenan, n khng gy c, khng c du hiu gy vim lot trn c th v c th s dng trong thc phm vi mt l ng khng gii hn. T chc FDA ca M xp carrageenan vo danh mc cc cht an ton i vi cc sn phm thc phm. Tnh ph bin ca carrageenan c th hin 4 c im sau: - Tham gia nh mt cht to ng i vi mt s sn phm nh : kem, sa, b, pho mt. - Lm bn nh tng, gip cho dung dch trng thi nh tng cn bng vi nhau m khng b tch lp. - C th thay i kt cu ca sn phm vi tnh cht ha l, c hc mong mun, to ra cc sn phm ng c c bn dai. - Gip n nh cc tinh th trong cc sn phm bnh, ko ngn chn ng v nc b kt tinh. Chnh v vy, carrageenan c ng dng rng ri trong cc ngnh kinh t quc dn. Gp phn a dng ha cc sn phm thc phm.
T l s dng carrageenan trong cc sn phm khc nhau
Cc sn phm khc, 3.29% Kem nh rng, 7.84% Nc dng gel, 14.71%
Tht v gia cm, 30.39%
B sa, 43.14%
* ng dng trong cng nghip sa Carrageenan c kh nng lin kt vi protein ca sa, l m cho ht nh tng sa nc bn vng. Chnh v tnh cht ny m carrageenan khng th thiu c trong cng nghip ch bin sa. Sa nng c cha carrageenan c lm lnh s to gel, gi cho nh tng ca sa vi nc c bn vng, khng b phn lp. Tc nhn chnh trong qu tr nh to gel l do lin kt gi cc ion sulfat vi cc ui mang in ca cc phn t protein v cc cation Ca 2+, K+ c mt trong sa.
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Mc to gel ca carrageenan vi sa cng khc nhau: carrageenan v carrageenan khng tan trong s a lnh, carrageenan tan trong sa lnh. Chnh v vy, carrageenan c ng dng nhiu hn trong cng ngh ch bin sa. * ng dng trong cc ngnh thc phm khc Carrageenan c ng dng trong nhiu lnh vc ch bin thc phm khc nhau nh : kem, phomat, bnh pudding, si r, ung lnh, mt t ng v sa chua. Cc cng ty ch bin tht cng s dng carrageenan trong ch bin tht v carrageenan c kh nng tng hiu sut cc sn phm bng cch gi n c bn trong sn phm. Ngoi ra, carrageenan cn c thm vo bia hoc ru to phc protein v kt lng chng lm cho sn phm c trong hn. 4. CC CHT HOT NG B MT 4.1. Khi nim Cht hot ng b mt l cht c kh nng lm thay i nng lng b mt m n tip xc. Tnh hot ng b mt c th dn n hai hiu ng ho n ton ring l: - Lm gim sc cng b mt phn chia pha ca h thng - Bn ha b mt phn chia pha bi s to th nh nhng lp hp ph. Cht hot ng b mt gm hai phn: phn c i lc vi n c hay phn u (head hyprophilic) v phn k nc hay phn ui (tail hyprophilic).
Nu lc tng tc gia cc phn t ca mt cht lng khng tan v o nc nh hn lc tng tc gia cc phn t cht lng vi cc phn t n c th khi cho mt lng nh cht lng vo nc, cht lng s lan ra tr n b mt thnh mt mng n phn t. Khi cht
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lng l cht hot ng b mt th nhm phn cc s hng vo nc, cn nhm khng phn cc hng ra khng kh.
4.2. Phn loi 4.2.1. Cht hot ng b mt loi ion a. Cht hot ng b mt loi anion Cht hot ng b mt anion l nhng cht hot ng b mt m trong dung dch nc phn ly thnh gc mang in tch m. V d: + Alkyl sulfate natri (Lauryl sulfate Natri) C 11H23CH2OSO3Na + Alkyl aryl sulfonate: C11H23CH2OSO3- + Na+
b. Cht hot ng b mt cation Cht hot ng b mt cation l nhng cht hot ng khi phn ly trong n c to thnh cc ion dng. Lp cht hot ng b mt cation u ti n l nhng mui amin bo (mui amonium): Trong : R: gc hydro carbon mch di X: ion halogenua, sufate ho c methyl sulfate. a, b, c: hydro, nhm alkyl ng n hoc alkyl aryl.
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4.2.2. Cht hot ng b mt lng tnh Cht hot ng b mt c trng l vic cha c nhm anion v nhm cation trong cng phn t. Nhm anion thng l acid cacboxylic, acid sulfonic, ho c gc sulfat. Nhm cation thng l Nitro bc 4, nhm amino. in tch ca cht hot ng b mt l ng tnh c quyt nh bi pH ca dung dch. Trong mi tr ng kim n c tnh cht anion; trong mi trng acid n c tnh cht cation. Hu ht cc cht hot ng b mt l ng cc hon ton tng hp vi cht hot ng cation, anion v nonion V d: Akyl amido propyl betai n
4.2.3. Cht hot ng b mt khng ion Cht hot ng b mt khng ion khc vi cc cht hot ng b mt khc ch : phn i nc ln hn cht hot ng b mt anionic v mt s cationic. Cht hot ng b mt khng ion c mi trng s dng rng nh: nc cng, phn, cht in li pH thp v khng b ta, gim tnh hot ng b mt khng ng k. Cht hot ng b mt khng ion cng c cu to t phn k n c v phn a nc. - Phn k nc : l hydrocacbon mch di c H linh ng nh alkyl phenol, amin, alcol, amid. - Phn a nc : propylen oxid, etylen oxid, poly glycol, glucose, glycerin. 4.3. Chc nng ca cht hot ng b mt 4.3.1. Kh nng ty ra Kh nng ty ra ca mt ha cht rt phc tp, n khng ch ph thuc v o s gim sc cng lin din, kh nng to micell m cn ph thuc vo mt s yu t khc nh: kh nng thm t, kh nng nh ha ca cht ty git, bn cht vt liu ty ra cht d v cch ty git. Cht hot ng b mt lm gim sc cng b mt ca n c, v vy dung dch cht ty ra d thm t si vi v ngm vo mao qun ca si vi bn trong khi n c khng c kh nng ngm vo trong mao qun ca si vi v nc c sc cng b mt ln. Cc phn t cht ty ra hp ph ln b mt si vi v b mt cc ht bn rn hay lng to thnh mt cht hp ph hydrat ha rt mnh v hnh thnh mt p sut, tch nhng ht bn ra khi b mt si vi, r i chuyn chng vo dung dch ty ra, nhng mng hp ph
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trn b mt ht bn, to cho cc ht bn vng rt ln, cn tr s kt dnh chng li vi nhau trn b mt si vi. Mt khc, do dung dch cht ty d to bt, mt phn cht bn s tch vo bt, nht l nhng ht bn thm t km s dnh vo cc bt kh nh trong qu trnh tuyn ni khi lm giu qung. 4.3.2. Kh nng to nh Nh l mt hn hp tng i n nh ca mt cht lng trong mt cht lng, hai cht lng ny khng tan vo nhau. Khi t o nh, s khuch tn pha lng n y trong pha lng kia lm tng lin din rt nhiu, ngha l lm tng nng lng t do ca h thng. V vy, khi c cht hot ng b mt, chng l m gim sc cng b mt phn chia pha, tc l lm gim nng lng t do b mt, do lm tc kt dnh ca cc ht chm li n n h tr nn bn hn v mt nhit ng. Cht hot ng b mt c kh nng to nh (bn nh) l do chng c kh nng di chuyn n v cht cha trn b mt phn chia pha gia hai cht lng m trong trng hp ny l b mt cc ht micell. 4.3.3. Kh nng to huyn ph Huyn ph l mt h l lng cc ht rn phn tn trong mt cht lng. Kh nng to huyn ph ca cht hot ng b mt l kh nng ngn cc ht rn dnh kt vi nhau. cht hot ng b mt phn tn u trong nc, ngn cn khng cho t, cht bn bm tr li b mt ca vt ty ra. bn vng ca huyn ph ph thuc vo bn cht ca cht hot ng b mt (cht phn tn, to huyn ph ), nht pha lng, lc tnh in gia cc ht, nhit 4.3.4. Cn bng k nc a nc (HLB: Hydrophilie Lipophilie - Balance) Cn bng k nc a nc HLB l t l gia tnh a nc v k nc. Gi tr HLB cng thp (1 40): cht hot ng b mt c tnh a du, HLB cng cao (>40), cht hot ng b mt c tnh a nc. Cc phng php xc nh gi tr ca HLB: - Cng thc ca KAWAKAMI: HLB = 7+11,7 log(Mn/Md) Trong : Mn: khi lng phn t a nc trong phn t. Md: khi lng phn t a du trong phn t. - Cng thc tnh este ca acid bo v ancol a chc: HLB = 20(1-S/A) Trong : S: ch s x phng ha ca ester A: ch s acid ca acid bo.
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- Tnh trn nhm a n c, nhm k nc: HLB = 7+

HLB
nhm a nc -
HLB nhm k nc
- Nu hn hp c nhiu cht hot ng b mt: HLBhh =

x1.HLB1
Vi x1: % khi lng trong tng lng cht hot ng b mt. Hin ti da vo cn bng thn du - nc ngi ta chia HLB ra thang t 0 - 20. S ha tan ca cc cht hot ng b mt da tr n cn bn ca HLB cho trong bng sau:
Bng 5: Lin h HLB v kh nng phn tn v ha tan ca cc cht hot ng b mt
Trng thi cc cht hot ng b mt trong n c Khng phn tn trong n c Phn tn km Phn tn nh sa sau khi nh khuy mnh Phn tn v n nh dng nh sa Thu sng Ha tan tt (dch trong)
HLB 1-4 3-6 6-8 8-10 10-13 >13
Ch s HLB l mt thng s quan trng trong vic la chn mt cht hot ng b mt n nh sn phm. Trong bng sau s gip chng ta la chn cht hot ng b mt ng dng cho tng loi sn phm.
Bng 6: chc nng ca cht hot ng b mt da tr n HLB HLB 4-6 7-9 8-18 13-15 15-18 Chc nng Nh tng nc - du Cht lm thm t Nh tng du - nc Cht ty ra Cht tr ha tan
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4.4. Cht nh ha Hu ht cc cht nh ha l tc nhn tc ng ln b mt c th to nh tng du v nc bng c hai nhm thn du v thn nc hin din trong cng thc phn t. Cc cht nh ha c HLB thp, n nh nh t ng Du/Nc v ngc li. Mt h thng nh t ng i hi phi c mt cht nh ha c HLB ti thch. Schuster mt tc gi c nhiu nghin cu v cht nh ha lit k ra mt s cht nh ha thng dng nh sau: - Lecithin v nhng cht tng t. - Este ca acid bo glycerol. - Este ca acid bo lactylat. - Este ca acid bo polyglycerol. -. 4.4.1. Cc chc nng ca cht nh ha To phc vi tinh bt: hu ht cc cht nh ha u cha mt mch acide bo dng thng trong phn t nn c kh nng to phc vi cc th nh phn amiloza ca tinh bt. y l tnh cht rt quan trng ngn cn s c ca bnh m v lm gim dnh trong vic hon nguyn cc sn phm c cha tinh bt, c bit l bt khoai ty. Ni phn ng vi protein: cc cht nh ha dng cation c th phn ng vi mt s protein trong thc phm v lm ci thin tnh cht ca thc phm. Trong bnh m c kh nng tc dng vi gluten, gia tng s mm do ca khi bt nh o, lm tng th tch bnh trong qu trnh nng. Ci thin nht: cc cht nh ha th m vo sn phm cha nhiu ng trong cht bo chng c kh nng lm gim nht ca h thng bng cch to m ng bao quanh cc tinh th ng. Tnh cht ny quan trng cho vic to iu kin cho vic h nh thnh chocolate. To bt: cc cht nh ha c cha cc mch acide bo no trong phn t c kh nng n nh bt. Ngc li cc cht nh ha c cha cc mch acide bo khng no trong phn t c kh nng ph bt, dng trong cc sn phm sa v trng. Ci thin cu trc: y l phn ng phc tp trn mch tinh bt lm gim s to thnh c tru, gip cho sn phm ng nht. Cht bi trn: Cc cht nh ha nh dimonoglycerid no c kh nng bi trn trong cc qu trnh sn xut vi nguyn liu l tinh bt, lm cho sn phm thot ra d dng. Vic thm 0.5-1 % dimonoglycerid trong s n xut ko c th lm gim s dnh trong qu trnh
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ct, bao gi, dnh rng thit b cc cht n y cng thng c s dng trong sn xut ko mm, chewing gum 4.4.2. ng dng cht hot ng b mt trong sn xut thc phm Dng sn xut kem: bn cht ca kem l nh tng du trong nc nhng khi s dng monoglycerid th kem tr thnh trng thi nh tng nc trong du. Cc cht nh tng lm tng kh nng to bt, tng kh nng nh h nh ca kem khi lm lnh, to cng nht nh cho kem. Cc cht th ng s dng trong sn xut kem l monoglyceride, este polyoxyethylen. Dng trong cng nghip sn xut ko: thng s dng triglyceride, este ng ca acid bo, este sorbitan ca acid bo, este glycerol ca acid bo, este propylene glycol ca acid bo vi liu lng khong 0,01 0,5 % theo trng lng. Polyglycol c s dng lm v ko. Dng trong cc sn phm sa: thng dng cc cht nh ha trnh hin t ng tch bo, tch mui trong qu trnh bo qun, Dng trong cng nghip sn xut bnh: lecithin th ng c dng lm tng m, tng kh nng to hnh ca bnh, tng hiu sut bnh v tng th tch bnh. Este diacetyl tartari acide ca monoglyceride c s dng rng ri trong sn xut bnh m gip tng xp v tng kh nng gi kh ca bnh m . Dng trong cc sn phm dn sut t tinh bt: cc cht hot ng b mt s dng c tc dng lm tng kh nng to cc sn phm ca bt, tng kh nng chu ng phi trn bng c gii, tng kch thc b mt, tng cu trc vt l,.
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Chng 4
PH GIA DNG TRONG CH BIN THC PHM

1. CI THIN TNH CHT BT V TO N 1.1. Ci thin tnh cht bt nh o S hin din ca cc cht in ly c trong th nh phn ca bt nh hng n vic to cu trc. Cc cht nh CMC, natri alginat, c b sung vo s lm cho cu trc bt bn hn, tng tnh n hi, tnh do v kh nng kt dnh. Ph gia dng trong ch bin cc loi bnh gm: cc cht oxy ha, cht kh, cht nh ha, ng, Enzim
Bng 1: Ph gia dng trong sn xut bnh Ph gia Acesulfam-K Agar-Agar NH4HCO3 NH4Cl (NH4)2SO4 Amilaz, Enzim nm mc Ascorbic Aspartame BHA BHT CaCO3 Casenat Canxi Peroxyt Canxi Propionat Canxi Stearoyl lactate Canxi CaSO4 Caramel Carob bean Carageenan Gum Celluloz Citric Tartic Cht ngt nhn to n nh-lm c To n Dinh dng nm men Dinh dng nm men Tr gip qu trnh ln men Oxy ha, gip qu trnh ch bin Cht ngt nhn to Chng oxy ha, i du Chng oxy ha, i du Ngun canxi, cht m Dn sut t sa Oxy ha, gip qu trnh ch bin Bo qun, chng nm mc Bt rn chc, cu trc tt hn Ngun canxi Mu n nh-lm c n nh-lm c n nh-lm c Chng oxy ha, i du To n Chc nng
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Ester Diacetyl tartic mono, di glycerid Ethoxylate mono, di glycerid Gelatin Fe L-Cystein Leucithin Malt, bt malt Mono, di glycerid Monocalcium photphat Niacin Pectin Polydextro Esterpoly glycerol Polysorbat 60,65 Bromat Kali Sorbat Kali Monoester Propylen glycol Propyl gallate Proteaz-Enzim nm mc Riboflavin Na Pyrophotphat Alginat Na Bezoat Na NaHCO3 Na bisulfit, metasulfit Casenat Na Diacetat Na Propionat Na Steroyl lactylat Na Acid Sorbic Monostearat Sorbital Tinh bt Polyester ng Mono glycerid succinylat TBHQ Mono Nitrat Thiamin Gim Cluten bt m
Nh ha Bt rn chc, cu trc tt hn n nh-lm c Cung cp khong Tc nhn kh Nh ha Enzim, gip qu trnh ch bin Nh ha, lm mm, chng c To n, ci thin qu trnh nho Vitamin quan trng n nh-lm c Cht ngt t nng lng Nh ha, lm mm, chng c Nh ha, lm mm, chng c Oxy ha, tr gip qu trnh ch bin Bo qun, chng nm mc Nh ha, lm mm, chng c Chng oxy ha, i du Enzim gip qu trnh ch bin Vitamin quan trng To n n nh-lm c Bo qun, chng nm mc To n Ci thin bt nho, gip qu trnh ch bin Dn xut t sa Bo qun, chng nm mc Bo qun, chng nm mc Bt rn chc, cu trc tt hn Bo qun, chng nm mc Nh ha, lm mm, chng c Lm c Nh ha Nh ha, lm mm, chng c Chng oxy ha, i du Vitamin quan trng Acid, ngn chn nm mc Protein bt m
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Cc cht trn c nh hng n s thnh lp Gluten, sn xut CO 2 v gi CO2 trong khi bt nho. Mng gluten thnh lp trong qu trnh phi trn cn p ng 2 yu cu: rn chc v n hi. ci thin tnh cht khi bt nh o c th s dng cc cht oxy ha v cht kh. 1.1.1. Cht oxy ha C nhiu cht oxy ha khc nhau c s dng trong ch bin cc sn phm t tinh bt. Tuy nhin, ty theo tng sn phm c th la chn ph gia b sung cho ph hp.
Bng 2: Ph gia oxy ha dng trong sn xut bnh iu kin phn ng m m m Tip xc m-bt m Tip xc m-bt Acid, nhit Acid, nhit Gii hn FDA (ppm) 75 75 45 75 75 75
Ph gia Calcium peroxyt Iodat Kali Azodicarbonamid (ADA) Ascorbic Iodat Canxi Nhng Ascorbic Bromat Kali Bromat Canxi
Phn ng Nhanh Nhanh Nhanh Nhanh, va Trung bnh Trung bnh Chm Chm
Thi im phn ng Phi trn Phi trn Phi trn Phi trn Ch bin Thi gian Lc nng Lc nng
Bn cnh tc , c cc thnh phn khc bit nh ADA rt nhy cm khi phi trn qu mc, KBrO 3 nhy cm khi qu liu lng, trong khi acid ascorbic t nhy cm vi liu lng v t hiu qu hn KBr. 1.1.2 Cc cht kh Thng dng kt hp vi cc cht oxy ha. Khi phn ng vi bt nh o to s mm do, c kh nng lm gim thi gian nho bt.
Bng 3: Cc cht kh dng trong sn xut bnh Ph gia L-Cystein hydrochlorit Na Metasulfit Sorbic Nhng Ascorbic Proteaz nm mc Phn ng Nhanh Nhanh Nhanh Nhanh Chm Thi im phn ng Phi trn Phi trn Phi trn Phi trn Phi trn iu kin phn ng m m m m-kn Gii hn FDA (ppm) -
m-Tg-mui t
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Bn cnh , trong qu trnh sn xut cc sn phm t tinh bt cn phi b sung nhng ph gia khc tng hiu qu ca qu tr nh sn xut, sn phm thu c c gi tr cao. Cc cht thng b sung thm vo bt nho l cht lm trng, cht nh ha, cht to mng, cht n nh,.. * Cht to mng: tc dng ca cht ny c biu din qua cc phn ng sau: 2 Starch-OH + PO 3Cl(NaOH) => Starch-O-P (=O).(-O)-O-O-Starch Na + i vi Epichlorohydrin to cu ni dieter: Starch -O-CH2-CH(OH)CH2-O-Starch. * n nh Phn ng gia propylen oxyt v tinh bt s to thnh hydroxy propylate, natri polyphotphat vi tinh bt s cho cc dn sut monoester photphat, acetic alhydrid s cho acetyl starch. S n nh tinh bt c nhit h ha thp h n v nhit cao hn. * Cht nh ha: c nh hng trn protein v tinh bt, hot ng tng phn trong qu trnh sn xut bnh, c bit bo v rt tt trong s nh o bt qu thi gian v qu trnh ln men vt qu yu cu. Cht nh ha s chng hin t ng chy bt c ngha ln trong sn xut th cng ln c gii ha. Cc cht nh ha cho php s dng trong sn xut bnh vi liu lng thay i ty theo tng quc gia v lut ca a phng. - Monoglycerid: l cht dng rng ri trong ch bin bnh. - Leucithin: Cng nh dng nhiu khi khng c cht thay th, leucithin l cht nh ha yu nhng c nh hng ln trn bt m cht lng xu. - Monoglycerid ester ha vi cc acid hu c l cht nh ha mnh dng ci thin tnh cht bt m. Cc monoglycerid quan trng l: + Datem (Monoglycerid, acetic, tartic) c u i m l th tch bnh ln, gim cng v n nh rt tt khi bt nh o. + SSL v CLS (acid bo, lactic acid, trung tnh) c u i m l th tch tt, bo qun tt v gia tng gin. * Sn xut CO 2: c hnh thnh trong qu trnh ln men, n m men s dng cc hydrat carbon bn trong nguyn li u qua qu trnh ln men ru sinh kh CO 2. Bn cnh ng, enzim cng c th cho v o sn xut ng cn thit cho qu trnh ln men. Trong bt cha c 2 loi enzim , Amilaza. Tuy vy bt thng phm cha tng i nhiu Amilaza, v vy cn thit tng Amilaza. C nhiu phng php thm Amilaza, thng thng s dng 3 phng php b sung bt malt, b sung amilaza t nm mc Aspergillus v b sung amilaza t vi khun Baccillus specius b sung enzyme vo bt.
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Amilaza vi khun thng gy hin tng gim gin, do phi c kim sot cn thn. t c kt qu ti u thng thm vo lng ng v hm lng phi b sung nng thch hp nhm trnh phn ng to mu trong qu trnh nng. Khng phi ch c Amilaza mi c tc dng ci thin, bt u n nh cha lypoxygenaza hot ng nh tc nhn lm trng cc cu t.
Bng 4: Cc cht dng trong ch bin cc sn phm c tinh bt Loi Lm trng c tnh - Cc cht oxy ha - Lm sng mu - Tiu dit vi sinh vt - nht thp - Gia tng nhit h ha - Ht cng - Gel trong - Gim s lo ha - n nh lnh ng, tan gi - Tng nht - Gim nhit h ha. H2O2 NaOCl Cl2 HCl H2SO4 Natri meta photphat Epichlorohydrin Phosphorus oxychloride Propylen oxyt Na tripolyphotphat Acetic Anhydrit Succinnic anhydrit Ha cht
Cc cht chuyn ha
To mng
n nh
1.2. Cc ha cht gy n Cc cht gy n ph bin bao gm: cc acid thc phm v soda. Soda c phn tn nhanh chng trong pha n c ca bt nho v khi tc dng vi acid, ion hydrogen s phn ng vi ion carbonat gii phng CO 2 lm n bnh. Bnh s n khi nhit v t qu 100 0C. 1.2.1. Cht NH4HCO3 Cht ny s dng gy n cho cc loi bn h, snack. Ti nhit thng n s ha tan nhanh chng vo nc bt nho, n nh bt. Nhng khi nhit cao hn 400C (1040F) n s b phn hy trong l nng theo phn ng (1) v c 1 mol NH 4HCO3 (79g) s cho 2 mol gaz (44,8 lt). NH4HCO3 NH 3 + CO2 + H2O (1)
Hiu qu s dng NH 4HCO3 tt nht khi NH 4HCO3 phn tn u trong bt nho. Thng thng ha tan vo nc m sau thm vo khi bt nho vi cc loi nc khc. Do NH3 ha tan trong nc nn ch c php s dng vi cc sn phm c m thp, nu sn phm c 5 % H 2O th NH 3 s lu li trong sn phm. Khi ch bin nhit cao, b mt ln, b dy sn phm mng c th loi c NH3.
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1.2.2. Cht NaHCO 3 Cht gy n ny s dng cch y nhiu th k. Trong nhiu tr ng hp s kt hp vi cc acid thc phm to th nh CO2, nhng nu mt mnh cn phi c nhit cao gii phng CO 2. 2 NaHCO 3 + nhit Na 2CO3 + CO2 + H2O Phn ng trn i hi nhit cao hn 120 0C c th xy ra hon ton v vy rt hn ch s dng NaHCO3. Thng thng s dng phn ng: NaHCO 3 + H+ Na + + CO2 + H2O Soda ha tan tt trong nc bo ha 6,5% ti nhit 0 0C v 14,7% ti nhit 600C, ha tan trong bt nho v dung dch khi phi trn. T l phn ng s ph thuc v o t l ha tan ca cc acid thc phm. Soda l cht kim trung bnh pH ca dung dch khong 8,2 khi tng hm lng soda c th lm tng pH bt nho cn ch la chn cho ng dng thch hp.
Bng 5: Cc cht to n ph bin Acid to n (a) Loi mt mnh - Monocanxi phot phat monohydrat (MPC). - Monocanxi photphat Coated (coated MPC) - Na acid pyrophotphat (SAPP) - Na Aluminium phot phat - Dicanciphotphat Dihydrat - Na Aluminium sunlfat - Glucono Lacton GLD - Bnh, gp i bt n soda - Bnh c phi trn cc loi bt khc. - Trong cc loi bnh, lnh ng bnh. - Tt c cc loi bnh. - Bnh hn hp - Kt hp vi cht gy n nhanh - Bnh nng, Piza. - Th tch ln, ci thin cu trc, hu ht CO2 gii phng lc trn. - Ha tan chm, CO2 gii phng lc phi trn. - Hot ng chm, ci thin dai, m ca bnh. - Hot ng chm nht, ci thin tnh cht mm do, m ca bnh. - Hot ng chm, Ion canxi cho nht, CO2 gii phng khi nng. - Khng nn s dng mt mnh v qu chm, kt hp acid. - Hot ng chm, trong l nng S dng Chi tit
(b) Loi kt hp Acid s dng - Bnh u SAPP - Bnh mng MCP, SAPP, SALP. - Muffin MCP, SALP. -Waffles MCP, SALP. - Bnh bo qun lnh MCP, SALP. - Bch quy MCP, SALP. % bt n (bt kh) 1,1-2 1,7-3 1,5-2 2-2,5 2-2,3 1,4-2 S dng - t trong qu trnh phi trn, nhanh khi sy. - Bnh gin hn. - t c u im, chm, gas yu. - Nhanh khi nng - Phn ng trong l nng. - Phn ng chm, xy ra trong l .
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2. CHT THAM GIA VO SN XUT THC PHM 2.1. Cc cht to c c dng ci thin tnh cht cm quan thc phm, s dng vi l ng nh trong cc loi nc ung nh cam, chanh, trong kem, xiro, trong n c qu c c, cc loi bt gii kht... Cc cht to c ph bin l: Brobinated Vegetable Oil ( BVO) hoc l cc cht keo trong cc nc chanh hoc ci cam, chanh trong cc loi nc gii kht. 2.2. Cc cht lm trong gi sn phm trong sut n nh. Cc cht n y s dng ty theo trng thi cht keo c trong dung dch. Th d: Thm vi, CO 2, photphat trong sn xut ng, Enzim thy ngn Pectin, hoc s dng cc cht mang in tch trung h a in. 2.3. Cht chng ng bnh chng vn cc, to cho cc sn phm dng bt linh ng h n. Cc cht ny thng bao mt ngoi cc ht bt lm gim b mt tip xc, ngn cn m hp th tr n b mt tinh bt thng dng trong mui, bt gia v, gii kht, bt xp... Ha cht th ng dng l tricanxi photphat. 2.4. Cht tr lc Cht tr lc l cc cht tr gip cho qu trnh loi b cc cht khng mong mun hin din trong cc sn phm. Th d: l m trong ru, nc tri cy... 2.5. Cc cht bi trn, d g Cc cht ny lm gim dnh cc sn phm tr n thnh thit b v ly sn phm ra khi b mt, chng dnh rng thit b ... C ch hot ng ca cc cht n y ph thuc vo b mt cc cht liu, s dng rng ri trong sn xut rau qu lnh ng, sy kh, ko, Chewinh gum, thng th ng l: leucithin trong bn bon, acetyl monoglycerid trong s y trng, Silicat Mg dng trong rau qu lnh ng. 2.6. Cc cht to mng Cho vo thc phm gi cu trc thc phm, cc cht to m ng tt l cc cht c kh nng xuyn thu nhanh chng vo thc phm, khng nh hng n mi v thc phm, khng n mn thit b... Cht to mng thng thm vo cc sn phm rau qu nhng khng thm vo mt, fam, felly... Th d: CaCl 2 dng trong hp rau qu, Al 2(SO4)3 dng trong cc sn phm mui chua, ng dng trong ch bin tri cy. Hot tnh cc cht ny ty thuc vo phn ng gia ion 2 + vi nhm carboxyl ca pectin, phn ng to mng ca ng ph thuc vo ni hydrogen ca phn t ng v pectin, cellulose, hemicellulose c a thnh t bo.
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2.7. Cc cht gip qu trnh to hnh Cc cht ny khi cho vo s kt hp vi thnh phn thc phm t c cc mc ch cn thit nh: to lin kt, d lc, to mng, to plastic... Cht kt dnh: to lin kt cc thc phm vi nhau, c bit trong vic l m li cu trc ca tht, c, cc sn phm gia cm i khi cng c s dng trong cc sn phm khc nh: extruder, chewing gum, ko, capsul, vin nn... cc cht ny thay i cu trc. Cc mui photphat thng s dng nh l cht kt dnh trong sn xut cc sn phm c protein. Cc cht mng: s dng nh l cht ph tr t cc mc ch mong mun. Th d: trong cc loi bt gii kht cn phi gi c tnh cht khi ha tan tr li... cc cht ny c th l: tinh bt, dextrin, celluloz v dn sut, silica, cc cht hot ng b mt mnh c kh nng hp thu tt trn b mt... Cc cht bao bc: dng bao bn ngoi trang tr v chng tip xc vi khng kh, m... trong mt s trng hp n cn c tc dng chng vi sinh vt. Cc cht n y dng t do d dng bao bc bn ngoi sn phm thng l: tinh bt bao ngoi protein ngn cn phn ng Maillar, du khong bao bc trng, sp Carnaubar trong rau, parafin trong bn bon... 2.8. Cc photphat C khong 20 photphat s dng c nhiu mc ch khc nhau trong ch bin thc phm. Cc photphat s dng trong ch bin thc phm chia l m 2 loi: Ortophotphat v Photphat ngng t (cc polyphotphat v metaphotphat). Cc h p cht phophat c vai tr rt ln trong sn xut thc phm, cc vai tr c bn ca photphat bao gm: * To phc To phc mt trong nhng chc nng quan trng. Khi to phc vi cc ion kim loi, cc phc ny l cc anion thnh lp phc cht ha tan vi cc ion kim loi, hin din trong dung dch hoc kt ta, kh nng to phc cht ca cc ion kim loi c so snh theo chiu di dy photphat, dy photphat cng di th s to cng mnh v s to phc gim khi tng pH. * Kh nng gi nc Cc polyphotphat c dng trong ch bin tht, c, gia cm, thy sn rng r i iu chnh s mt m v gi m trong cc sn phm sau khi ch bin hoc r ng. - Cc photphat thng s dng l: Tripolyphotphat nhng n u kt hp vi Na hexametaphophat s c tc dng hiu qu h n. - Cc photphat khi thm vo cc s n phm u tin s b thy phn to thnh cc pyrophotphat l cc cht hot ng chnh.
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- Trong ch bin tht kt hp 2 % mui v 0,3 % photphat c s dng gia tng kh nng gi nc, tng ng 0,8 M-1 M (4,6 %-5,8 %) NaCl c yu cu ti a cho s trng n, nhng khi thm photphat s lm gim lng mui cn thit. - Tc dng photphat trn tht mui vi 3 l do: gia tng pH tht, gia tng lc ion v to phc vi ion kim loi. Nh vo tnh cht ny m photphat c s dng nh nhng cht bo qun thy sn trnh s mt m trong qu tr nh bo qun. Trong ch bin cc sn phm, vi s th am gia ca photphat gip cho sn phm c hiu sut thu hi cao. * n nh nh tng Cc photphat c s dng trong ch bin phomat gip s n nh ca nh t ng cht bo trong mng protein -nc. Photphat c ngh s dng v kh nng to phc vi cc ion Ca2+ ca para K casein hin din trong protein sa. Kt qu l c cu trc lng, d chy, khng c s phn ly bo. Cc photphat c s dng thng thng l: Na Orthophotphat, polyphotphat nh Na pyrophotphat, Na hexametaphotphat. Cc Orthophotphat kim s cho cc phomat mm d chy, cc Orthophotphat acid v polyphotphat s lm tng nng chy, cu trc cng. Liu l ng thng dng di 3 % trng lng sn phm cui cng. * Gy n Phophat c kh nng s dng nh mt cht gy n, s phn ng vi Na HCO3 to CO2 thng s dng l: anhydrous monocanxi photphat, monocanxi photphat monohydrat, dicanxi photphat dihydrat, Aluminum Na photphat, Pyro photphat acid Natri. Hm l ng ty thuc vo sn phm v yu cu chi tit. - Monocanxi photphat monohydrat p hn ng nhanh vi soda sinh ra nhiu kh CO 2 trong qu trnh phi trn. - Canxi photphat Dihydrat ph n ng chm v ch phn ng vi soda ti nhit cao hn 140 0F. - Aluminum Na photphat ph n ng chm v ch bt u khi gia nhit. * Dung dch m Photphat thng dng l H 3PO4, mono Na Photphat, di Na Photphat v Na Pyrophotphat c s dng nh l cht m v l tc nhn acid ha. Polyphotphat c chi u di phn t cng ln kh nng to m cng b.
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Bng 6: Cc photphat thng s dng Tn thng dng Ortophotphat 1. Acid phosphoric - Ortophosphoric - Mono phosphoric 2. MonoNa Dihydrogen mono phosphat - Mono Na phosphat - Mono Na Dihydrogen phosphat 3. Di Na Monohydrogen monno phosphat - Di Na phosphat - Di Na phosphat - Di Na monophosphat 4. Mono Ca Photphat - Ca Photphat - Canxi Acid Photphat. 5. Dicanxi Photphat 6. Tri Ca Photphat 7. MonoAmonium Photphat 8. Di Amonium Photphat 9. Mono Kali Photphat 10. Tri Kali Photphat. 11. Na Alumium Photphat Polyphotphat 1. Na pyro Photphat 2. Na tripoly Photphat. 3. Na hexametaphotphat. H3PO4 1,6 Cng thc PH (dd 1%) Ch s trung ha
NaH2PO4(khan) NaH2PO4.H2O NaH2PO4.2H2O NaHPO4(khan) NaHPO4.H2O NaHPO4.7H2O NaHPO4.12H2O Ca(H2PO4)2 (khan) Ca(H2PO4)2.H2O
4,6
70
4,6
CaHPO2.2H2O Ca10(OH)2(PO4)6 NH4H2PO4 (NH4)2HPO4 KH2PO4 K3PO4 Na3Al2H15(PO4)8
7,5 7,3 4,6 3 4,6 11,5 3,4
33 62 -
NaH14Al3(PO4)8.4H2O Na2H2P2O7 Na2P3O10 Hp cht ni di Nan+2+PnO3n+1 Na3P3O4
4,2-4,8 9,8 6,9
100 74 -
MetaPhotphat 1. Na trimeta photphat
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3. HA CHT LM V SINH Ha cht lm v sinh s dng hin nay trong cng nghip thc phm nhiu dng khc nhau: c th hin din trong sn phm nng thp hoc hin din trc tip trong thc phm nh l ph gia khng c. Cc hnh thc s dng c th l: - S dng cc cht lm v sinh thit b, cc dng c ch bin. - S dng ha cht lm v sinh mt ngoi nguyn liu. - Bo qun nguyn liu th. 3.1. Clorin v cc hp cht cha clorin Clorin c s dung rt ph bin trong cc x nghip ch bin thc phm v sinh phn xng, x l s b nguyn liu. Clorin v cc hp cht cha Clorin c s dng nhiu trong cng nghip thc phm : - Cho vo nc ra nguyn liu, nc lm mt hp sau khi thanh trng. - L cht lm v sinh trn cc b mt tip xc vi thc phm. - Trong x l cc nguyn liu: tht gia xc, gia cm, c... loi b cc vi sinh vt ko di thi gian bo qun. Bn cnh , clorin c mi kh chu gy nh hng n sc khe ngi lao ng, cn phi s dng nng hp l cho tng cng on t hiu qu cao m khng nh hng n mi v sn phm.
Bng 7: Cc hp cht c Clorin th ng dng v c tnh ca chng Tn thng Kh Cl2 Acid hypochlorous Hypochlorit natri Hypochlorit canxi Chloramin-T Dichlorodimetyl hydantoin Trichlorocyanuric acid Dichloroyanuric acid Chlorin dioxide Cng thc ha hc Cl2 HOCl NaOCl Ca(Ocl) 2 H3C-C6H4SO2-N-NaCl C5H6Cl2N2O2 Cl3(NCO)3 Cl2H(NCO) 3 ClO2 Ha tan trong H 2O ti 700F 0,7% Rt tt Rt tt Trung bnh 15% 1,2% 1,2% 2,6% 200cm3/ml
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Bng 8: Cc dng ca hp cht Clorin Dng thu nhn Lng trong chai Ha cht (%) 100 Hot ng (%) 100 Ghi ch - Khng t, tinh khit, c vi phi, da, h a tan km ti nhit cao, n mn. - Khng t, sn xut bng in phn mui 0,4% c thm acid.
Mui
Dung dch
2-15
1-7
Bt Bt Bt Bt Bt Clorin lng v 37% dung dch NaOCl
100 100 25 100 100 -
35 25 16 70 70 -
- Cc loi kim c thm n nh dung dch nhit cao, c th kt ta vi nc cng - Bt c vi mt, kh chy. - t tin, tc dng chm, n nh ti nhit cao, t n mn. - Tc dng chm, n nh - Tc dng chm, n nh - Tc dng chm, n nh - Sn xut bng cch in phn dung dch mui n, s dng x l nc thi, b nh hng bi cc cht hu c, ph hy phenol, t tin, t n mn, kh ClO2 c.
Trong Hypoclorit c dng rng ri. Cc hp cht cha Clorin u c HOCl hin din trong nc. Thng thng Clorin hu c phn ng chm trn vi sinh vt hn clorin v c nhng c u im l t nh hng n ngi v t n mn thit b. Hu ht cc clorin trong nc u cho phn ng sau: NaOCl + H 2O = HOCl + NaOH Ca(OCl2) + H2O = Ca(OH) 2 + 2HOCl Cl2 + H2O = HOCl + H + + Cl(1a) (1b) (1c)
Cc gc clorin c th ng dng l: Cl2, HOCl, OCl - Ty thuc vo gi tr pH m ion hin din s khc nhau, pH = 4 -5 (HOCl), pH < 4 (Cl 2), pH > 5 (OCl -)
Bng 9: Lin h gia HOCl trong dung dch theo pH PH 4.5 5 7 7 8 9 10 S lng clorin hin din nh HOCl (%) 100 98 94 75 23 4 0
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Trong nhng nm gn y ClO 2 cng c s dng. V mt ha hc ClO 2 hon ton khc bit vi cc hp cht cha clorin khc. Cc HOCl khng c gii phng khi phn hy ClO2. Hp cht ClO 2 c s dng trong dch nc ung, cho cc nh my nc, x l nc, c ch s tng t vi clorin v th oxy ha kh, h a tan v hot tnh chng vi sinh vt. Nu so snh vi clorin th ClO2 c c tnh sau: - C kh nng phn hy cc hp cht phenol v loi b mi v phenol trong nc. - C kh nng loi b Cinaid, SO 2, Nercaptan t nc thi. - Khng c kh nng thnh lp dng trihalomethan. - Khng phn ng vi NH 3 3.1.1. Kh nng chng vi sinh vt C ch hot ng chng vi sinh vt ca Clorin cng t ng t nh chng vi sinh vt ca cc ha cht khc. Chng nh hng ln mng t bo, v hot enzyme trong vi sinh vt. Cc yu t nh hng n hot ng chng vi sinh vt ca Clorin l : - Gi tr pH: nh hng ca pH trn dy hot ng chng vi sinh vt ca Clorin c th hin trong rt nhiu ti liu. Tuy nhin, vi E. Coli khng thy c du hiu thay i, nhng vi cc vi sinh vt khc c nhiu thay i nh trng hp Steptococcus latis, Pedicocus cerevisiae v Saccharomyces cerevisia. - Nhit : c nh hng nhiu n hot tnh ca clorin. Ti n ng cao, nhit t c ngha nhng ti nng thp cho nh h ng rt r rt c bit l i vi t bo sinh trng. - cng ca nc: t c du hiu lm thay i hot tnh chng vi sinh vt ca Clorin
Bng 10: V hot vi khun bng Hypochlorte Vi sinh vt Aerobacter aerogenes Staphylococcus aureur E.Coli Salmonella dysenteride Slmonella paratyphi B Salmonella derby E.Coli E.Colis Steptococcus lactics Lactobacillus plantarum Lactobacillus plantarum
ppm 0,01 0,07 0,01 0,02 0,02 12,5 12,5 6 6 6 6
pH 7 7 7 7 7 7,2 7,7 8,6 8,4 8,4 5
Nhit 20 20 20 20 20 25 25 25 25 25 25
Thi gian tc dng 5 pht 5 pht 5 pht 5 pht 5 pht 15 giy 15 giy 15 giy 15 giy 15 giy 15 giy
V hot(%) 99,8 99,8 99,9 99,9 99,9 >99,99 >99,99 >99,99 >99,99 0 >99,99
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Bng 11: V hot cc vi khun sinh bo t bng hypochlorit Nhit 21 21 25 25 20 25 25 25 10 10 10 10 10 Thi gian tc dng (pht) 5 60 8 9 27 7 10,5 6 60 10 20 20 35
Vi sinh vt
ppm
pH
V hot (%)
Bacillus cereus Bacillus subtilis Bacillus macerans Bacillus stearothermophilus Bacillus coagulans PA 3679 Clostridium botulinum A Clostridium botulinum E Clostridium perfringens 6719 Clostridium histolyticum Clostridium terium Clostridium bifermentans Clostridium sporogenes
100 100 7,5 200 5 6,5 4,5 4,5 5 5 5 5 5
8 8 6,5 6,5 6,8 6,5 6,5 6,5 8,3 8,3 8,3 8,3 8,3
99 99 99,99 99,99 90 99,99 99,99 99,99 khng 90 99,99 99,99 99,99
3.1.2. t tnh ca cc clorin Cc khm ph gn y ch yu da trn phn ng clorin vi cc cht hu c (cc cht mn) hin din trong nc, kt qu l thnh lp dng trihalogenmetan. Cc t chc sc khe u da vo phn ng trn hn ch s dng clorin. Trong n c ung khng c qu 0.1mg/l Cht ClO2 c ngh thay th cho Clorin trong n c ung. Tuy nhin mt s nghin cu cng thy rng ClO 2 l cht v c trong sn xut c th ln cc cht khc gy c hn clorin, ngoi ra ClO 2 l cht gy phn ng mnh khng an to n khi vn chuyn. Tuy vy, hu ht cc x nghip u c khuynh h ng s dng ClO 2 thay th cho Clorin. Cc dng thng gp l: Natri ClO 2 hoc cc my in phn sn xut ClO 2 ti ch dng ngay trong sn xut. 3.2. Idophor Idophor l hn hp iod v cc cht hot ng b mt cho h a tan trong Iodin. Nm 1949 Shelanski tm thy polyvinyl pyrooldon v cc cht hot ng b mt c th s dng ha tan I2 to phc cht, gi c hot tnh. Idophor c kh nng h a tan trong nc gn 30% trng lng ca iod v c th gii phng I 2 nng long.
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Hin nay t Idophor c dng lm tn gi cho 2 loi I 2: phn ng I 2 vi polyvinylpyrolidon v phn ng I 2 vi phn t cc cht hot ng b mt. y l hp cht quan trng c khuyn khch s dng trong cc x nghip ch bin thc phm. Cc dng I 2 hin din v chu nh hng ca pH n hot ng chng vi sinh vt c th hin trong bng sau:
Bng 12: Quan h gia pH v hiu qu tiu dit vi sinh vt ca cc Idophor pH Acid Trung tnh Cc ion hin din I2 I2 HIO IOIOIO3II3Hot tnh chng VSV +++ +++ ++ + + -
Kim
Ghi ch: +++:
Rt tt ++: +: -: Trung bnh C du hiu Khng c du hiu.
Hot ng chng vi sinh vt ca I 2 ging nh clorin nhng c dy hot ng chng vi sinh vt khong pH rng hn. Ch yu l chng: vi khun, nm mc, virus v cc vi sinh vt to bo t. Trong mt s trng hp I 2 c tc dng mnh hn nhng nng thp hn. Khi so snh mt s tc dng trn vi sinh vt ta thy I 2 c hn ch so vi cc vi sinh vt to bo t.
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Chng 5
PH GIA LM THAY I TNH CHT CM QUAN CA THC PHM

1. CC CHT TO V 1.1. Cc acid amin 1.1.1. Dch acid amin Dch acid amin c dng trong ch bin thc phm iu chnh v trong mt s sn phm nh: trong ch bin tht, c, ch bin cc loi rau,... Gi tr dinh dng hu nh khng c n trong cc trng hp ny (do liu lng s dng qu nh). Vi mc ch chnh l iu chnh v sn phm ph hp vi th hiu ngi tiu dng. Cc dch acid amin c s dng thng l cc loi nc chm nh: nc mm, nc tng, dch thy phn cc protein ng, thc vt (n c chm ho gii hay Magi). Liu lng s dng ca dch acid amin th ng khng hn ch ty theo v sn phm. 1.1.2. Bt ngt (Glutamat Natri) Cng thc ha hc ca bt ngt l : C5H8NO4Na.H20 Cng thc cu to: HOOC CH2 CH2 CH COONa. H 2O NH2 Bt ngt l mui ca acid glutamic vi Natri, trng thi kt tinh c v ngt du trong nc gn ging nh v ca tht, ng vai tr quan trng i vi i sng con ng i v c s dng ph bin trn th gii. N l cht iu v trong ch bin thc phm, l m gia v cho cc mn n nh: cho, m n lin, tht nhn to, cc loi hp tht c,nh m sn phm tr nn hp dn hn v khi bt ngt c a vo c th lm tng kh nng lao ng tr c v chn tay ca con ngi. Ti M, bt ngt c xem nh mt thnh phn thc phm ph bin nh mui, bt ni v tiu. C quan qun l thc phm v dc phm M (FDA) xp bt ngt vo danh sch cc cht c xem l an ton. Vit Nam, my chc nm qua bt ngt l mt ph gia lm tng v thc phm mt cch an to n. Vic s dng bt ngt khng c gii hn, tuy nhi n ty theo khu v m s dng hm lng bt ngt thch hp cho tng loi sn phm. Bt ngt l loi bt trng hay tinh th h nh kim ng nh, kch thc ty theo iu kin khng ch khi kt tinh. Bt ng t thun khit 99 %, tinh th h nh khi 1-2 mm mu trong
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sut, d ha tan trong nc v khng tan trong cn, thm, ngon, kch thch v gic. Bt ngt c mt s hng s vt l nh sau: + Trng lng phn t: 187 + Nhit nng chy: 195 0C + pH thch hp 6,8 7,2 + ha tan: tan nhiu trong nc v ph thuc vo nhit 250C ha tan l 74,0 g/100 ml nc 600C ha tan l 112,0 g/100 ml nc Di tc dng nhit cao (>350 0C) v pH bt ngt s b phn hy rt nhiu. S bin i ca n cn ph thuc vo cc yu t khc nh: cc acid amin khc, cc s n phm phn hy ca ng, sn phm phn hy ca cht bo, cc gc hydroxyl , 1.2. Cc cht ngt khng ng Cc cht ngt khng ng s dng trong thc phm do cc tnh nng c b it ca chng: ngt gp nhiu ln so vi cc cht ngt thng th ng, bn nhit, bn acid, t c phn ng ph lm bin i phm cht thc phm. c bit c gi th nh rt thp nu so snh vi cc cht ngt ang s dng ph bin. Cc cht ngt khng ng cho php dng thc phm cng ty thuc vo s hiu bit ca con ngi, theo tng giai on (c lc cho s dng, c lc cm s dng). Cc cht ngt khng ng thng gp v ngt ca chng c th thy trong bng sau:
Bng 1: ngt tng i ca mt s cht ngt khng ng. (L.OBEIEN NABORS, 1991) Cht ngt - Accsulfame Kali - Alitame - Aspartame - Cyclamate - 1,1 Diaminoalkan - L-Succrose - L-Aspartyl-3-(bicycloalkyl)L-alanine-akylester - PS 99 - PS 100 - RTI-001 - Saccharin - Sucralose ngt 200 2000 180 30 300-1000 1 1900 1800 2200 58 300 600
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Cht ngt ny c v ngt m nhng khng mang nng l ng hoc mang nng lng rt t. Nhng cht ny c ch cho ngi bnh tiu ng v thch v ngt nhng khng mun hp thu nhiu nng lng. Cc cht ng c vai tr quan trng trong thc phm, cc vai tr c bn c th hin nh sau: - L cht to v ngt cho thc phm. - Ci thin cu trc v nht. - Bo qun thc phm chng li s pht trin ca vi sinh vt. - Cung cp c cht cho qu trnh ln men thc phm. - Tng kh nng gi nc. - To mt im ng bng khc v to tinh th nhit khc. - To cm gic ngon ming, kch thch ti u ha. T nm 1950 cc cht to v ngt c nghin cu v nhng nh hng n sc khe con ngi, nhng hp cht ngt c b sung vo thc phm tng gi tr ca thc phm. Trong s cc cht th ng c cp l Saccharin, Aspartam, Acesulfame Kali v Cyclamat. 1.2.1. Saccharin (1,2-Benzisothiazolin-3-on-1,1-dioxyd) Saccharin l cht ngt s dng lu i nht, c pht hin vo nm 1879 bi Fahlberg v Remsen, sau 5 nm saccharine c sn xut rng ri. Saccharine c tng hp t toluen v c cng thc ha hc l C7H5NO3S, trng lng phn t 183,18 v c cng thc cu to sau:
Saccharin l mt acid yu, c ha tan 1 gam trong 290 ml n c, im nng chy 229 3000C, sarccharin trn th trng thng dng mui ca Na, K hay Ca. trng thi tinh khit c ngt gp 700 ln ngt saccharose nh ng dng thng phm thng thng c ngt gp 300 500 ln saccharose. Saccharin th ng c hu v ng l do s c mt ca tp cht Orthotoluensulfonamid.
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ng vt, saccharin c hp th nhanh chng qua ng tiu ha ri c thi ra ngoi gn nh ton b liu lng a vo c th. Cc nghin cu cho thy ngi saccharin khng tham gia vo qu trnh trao i cht v khng sinh nng lng. Saccharin c s dng ph bin trn 80 quc gia nhng n c s dng ti M lu i nht, hp cht ny s dng ph bin trong cc sn phm thc phm c bit l nc gii kht. Nm 1980 y ban thc phm Chu u a ra liu lng s dng ca saccharin l 2,5 mg/kg th trng. Cho n ngy nay, mc d tt c nghin cu u chng t saccharin th ng phm khng c tc dng gy t bin nhng M vn khuyn co nn s dng cht ngt ny mt cch cn thn i vi tr em v ph n mang thai. 1.2.2. Acesulfame Kali Acesulfame Kali l mui Kali ca acid acetoacetic, c cng thc ha hc C4H4NO4KS v trng lng phn t l 201,2. Cht ngt ny c tm thy vo nm 1967, sau c sn xut rng ri trn nhiu quc gia. C cng thc cu to nh sau:
Acesulfame - K
Acesulfame Kali tn ti dng bt kt tinh trng. Rt n nh trong dung dch, bo qun trong iu kin kh. S dng trong ch bin n c gii kht t nng lng c th bo qun vi thng khng cn dng cc cht bo qun. Acesulfame Kali rt bn nhit cao v vy c th s dng trong ch bin cc loi bnh n ng hoc sn phm thanh tr ng nhit cao. Ha tan tt trong nc nhng t ha tan trong cn. Ngt gp 200 ln so vi Sucrose, khng c hu v, hu v ng c th pht hin ti nng cao. Mc d Acesulfame Kali c th s dng n l, tuy nhin c th s dng hiu qu c th phi hp vi c c cht ngt khc nh: sorbitol (T l 1:150-200), sucrose (T l 1:100-150), isomalt (T l 1:250-300), maltitol (T l 1:150). Acesulfame Kali c bn v chp nhn hn 20 nc. Nhiu nghin cu cho thy an ton vi ngi, liu lng cho php s dng l 0-9 mg/kg th trng ngi. y l cht ngt khng c phn ng vi c th, khng cung cp nng l ng. Hp cht ngt ny c th dng trong cc sn phm c pH thp, cc dng bt rau qu, trong thnh phn ca cc loi nc ung cho ngt thch hp Ace sulfame Kali c s dng nng 400 -700 mg/lt.
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Acesulfame Kali c th kt hp vi pectin hay cc cht to gel khc sn xut cc sn phm sinh nng lng thp nh Jams hay Marmalades. Ngoi ra, Acesulfame c n c tc dng bo qun sn phm chng l i s pht trin ca vi sinh vt. Nng tt nht c n li trong sn phm cui cng ca Acesulfame Kali l 500 -2500 mg/Kg. 1.2.3. Cyclamate (N-cyclohexyl-sulphamic acid) Cyclamate c tm thy nm 1937 bi Michael Sveda mt sinh vi n tt nghip ti trng i hc Illinois v s dng trong cng nghip thc phm nh mt ph gia to ngt vo nm 1950. Cyclamate l m t sulfamic acid , thng s dng dng mui ca Natri hay Canxi, l mt nhn t s dng quan trng trong mt s thc phm v cng nghip ung. Cyclamate thng tn ti cc dng nh : cyclamic acid, sodium cyclamate v Calcium cyclamate. - Tnh cht ca Cyclamic acid + Cng thc ha hc: C6H13NO3S + Khi lng phn t: 179,23 - Tnh cht ca cyclamate + Cng thc ha hc: C6H12NNaO3S + Khi lng phn t: 201,22 - Tnh cht ca Calcium cyclamate + Cng thc ha hc: C12H24CaN2O6S2 + Khi lng phn t: 396,54 Mt s dng cng thc cu to tn ti ca cyclamate:
Cyclamate kt tinh bt trng, c im nng chy 169 -1700C, ha tan tt trong nc, c v ngt chua ca chanh. Cyclamate rt bn nhit, nh sng v pH. Mui Ca t ngt hn mui Na. ngt trung bnh 30 ln so vi sucrose. Cyclamate c s dng rng ri ch bin cc loi thc phm t nng lng trong thp nin 60. Khi s dng thng kt hp 10 phn cyclamate v 1 phn saccharin nhm che v ng ca saccharin. Cyclamate rt thch hp cho cc sn phm: nc tri cy, bt gii kht, chewing gung, jam, jelly
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c cng nhn l mt ph gia thc phm vo nm 1949 bi FDA, tuy nhin qua mt s th nghim cyclamate li b cm s dng ti M nm 1969. Nh ng sau cyclamate li c t chc FDA cho s dng tr li v o nhng nm 1980 cho n nay vi h m lng ADI l 11 mg/Kg th trng. Hin nay, cyclamate c s dng trn 50 quc gia. Nhiu nghin cu cho thy cyclamate l mt mi trng khng thun li cho s pht trin ca vi khun v nm mc, do sn phm s dng ng cyclamate c kh nng bo qun lu hn. Bn cnh , cyclamate cn c kh nng tng v ca qu, khng trch ly dch bo cc loi cam - chanh trong qu trnh thanh trng hp rau qu rt thch hp cho sn xut cc loi hp rau qu. Acid cyclamic v mui ca n u tan trong nc nn khi qua hng ro ca ng tiu ha th c bi tit ra ngoi. Kh nng hp th cyclamate ca c th ngi l rt thp v nng lng sinh ra rt t. 1.2.4. Aspartame (L-aspartyl-L-phenylalanine methyl ester ) Aspartame l mt dipeptide methyl ester, th nh phn cu to gm 2 aminoac id l phenilalanine v aspartic acid, c tm thy vo nm 1965 bi James Schlatter. Hin nay c khong 6000 loi thc phm v ung c s dng aspartame, v d nh yoghurt, chewing gum,v l mt trong nhng cht dn u trong hp cht ngt. Cng thc phn t: C14H18N2O5 Cng thc cu to:
M hnh khng gian:
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Aspartame l cht ngt khng ng c gi tr thng mi cao, c v ging v sucrose. Aspartame c dng nh cht ngt t sinh nng lng cho cc thc phm d nh cho ngi n king (100g sucrose c th thay bng 1g aspartame), vi chc nng l cht khng dinh dng v khng nng lng. Aspartame c v ngt 1000 ln so vi sucrose, khng c cht ngt khng ng no c th so snh vi aspartame v tnh ngt cng nh kinh t. C th s dng aspartame dng n l hoc kt hp vi cc cht ng khc nh acesulfame K, sodium saccharin, sodium cyclamate, glucose, sucrose cn bng v trong sn phm. c cu to t cc acid amin n n aspartame l mt cht to ngt an ton nht c s dng trong nhiu sn phm, nm 1974 aspartame c FDA cho php s dng trong cc loi thc phm sy kh. Hin nay, aspartame ang c s dng trong nhiu loi thc phm v lm ph gia trong ung, hn 50 quc gia ang s dng hp cht n y trong cng ngh ch bin thc phm. Aspartame c kh nng ha tan trong nc va cho cc ng dng. nhit phng ha tan ln hn 1 %, ha tan tt pH = 4, cng gn v pH trung tnh cng t ha tan, im ng in pH = 5,5. H m lng Aspartame c FDA cho php s dng l ADI bng 20 mg/Kg th trng. S tng hp aspartame c th hin nh sau:
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1.3. Cc cht to v chua V chua c cm nhn nh l v ca ion H + v vy v chua c quan h mt thit vi nng ca cc loi acid. Cc acid khc nhau c chua hon ton khc nhau, acid v c c v chua mnh hn nhiu ln so vi cc acid hu c .
Bng 2: V chua tng i ca mt s acid Dung dch 0,05 N Acid V HCl Taric Malic H3PO4 Acetic Lactic Citric Propionic +1.43 0 -0.43 -1.14 -1.14 -1.14 -1.28 -1.85 Acid tng s (mg) 1.85 3.75 3.35 1.65 3.00 4.50 3.50 3.70 pH 1.7 2.45 2.65 2.25 2.95 2.6 2.6 2.9
V chua ca cc acid hu c c vai tr quan trng ti qu trnh sn xut thc phm v cht lng sn phm. Acid hu c c tc dng chng kt tinh ng cho cc sn phm c c vi ng, cn thit cho qu tr nh to ng vi pectin v ng khi sn xut nhiu loi mt. i vi ngi, acid hu c va l mt yu t gy v va tham gia nhiu qu tr nh tiu ha hp th cc cht (cht bo, cht kh ong,) ca c th. Cc acid hu c tan tt trong nc, acid citric c c ha tan cao nht tip n l acid tartaric. Mi loi acid u c kh nng ht m khc nhau.
Bng 3: ha tan ca cc acid hu c trong 100 g nc 250C Cc acid hu c Acid citric khan Acid tartaric Acid malic Acid adipic ha tan (g/100gH 2O) 181 147 62 0,5
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Bng 4: Tnh ht m ca cc acid hu c Cc acid hu c Acid citric Acid tartaric Acid fumaric Acid malic Acid adipid Tnh ht nc Ht nc thch hp Khng c tnh ht nc Khng c tnh ht nc Khng c tnh ht nc Ht nc thp
Cc acid hu c c s dng trong cng ngh thc phm ch yu l : acid malic, acid citric, acid lactic, acid acetid iu v cho sn phm. B n cch , cc acid ny cn c tc dng bo qun sn phm. * Acid malic - Cng thc cu to:
- Tnh cht vt l: nng chy nhit 100 0C, tan tt trong nc v alcol nhng tan km trong ete. - Acid malic l loi acid ph bin nht trong cc loi rau qu v nguyn liu thc vt ngoi h citrus, c v chua gt. C nhiu trong mn, m m to, c chua. Trong cng nghi p acid malic c sn xut bng cch tng hp t acid fumalic, acid fumalic thu c bng phng php ln men ng dng nm mc Fumaricus. - Acid malic thng c ng dng trong sn xut mt, cc loi n c qu, bnh ko v ru vang. * Acid citric - Cng thc cu to:
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- Tnh cht vt l: acid citric khan nng chy 135 0C, tinh th ngm 1 phn t nc nng chy 100 0C, nhit phng acid tan trong nc vi t l 133 gam trong 100 ml nc. - Acid citric c nhiu trong cc loi h citrus. Trong nguy n liu thc vt acid citric v acid malic thng i km vi nhau, c v ngt du n n thng c dng iu v trong cc sn phm rau qu v bnh ko. Trong cng nghip, trc kia acid citric c sn xut t chanh, ngy nay c sn xut t r ng bng phng php ln men acid citric. - Acid citric c ng dng nhiu trong cng nghip thc phm (N c gii kht, bnh, ko, mt, sa,), trong cng n ghip ha cht, trong cng nghip nhum, cng nghip luyn kim,.. * Acid lactic - Cng thc ha hc:
- Tnh cht vt l: nng chy nhit 25 260C. Tan tt trong nc, alcol, glycerin, ete nhng khng tan trong chloroform, ete d u ha, - Acid lactic c nhiu trong rau qu mui chua v cc sn phm ln men chua nh sa chuam bnh bao, bnh m, bn, n c gii kht ln men,do qu trnh chuyn ha ng thnh acid lactic di tc dng ca vi khun. Acid n y tham gia vo qu trnh t o v, c tc dng c ch vi sinh vt gy thi l m tng kh nng bo qun sn phm. i vi cc sn phm ln men t tht nh tht thnh, nem chua,do tc dng ca cc enzyme c trong t b o tht chuyn ha glycozen th nh acid lactic. Trong cng nghi p acid lactic c sn xut bng con ng ln men lactic. - Acid lactic c v chua du nn c dng trong cng nghip bnh ko, ng dng trong ln men rau qu v bo qun rau qu. * Acid acetic - Cng thc cu to:
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- Acid acetic c nhiu trong dm n, c t trong cc loi rau qu ti. Khi bo qun rau qu khng tt rt d b ln men acid acetic lm cho rau qu b chua. Acid acetic c v chua sc, nng trn 80% c th gy bng da. Trong cng nghip acid acetic c sn xut bng con ng ln men acetic hay bng con ng tng hp ha hc. - Trong cng nghip thc phm acid acetic c dng sn xut cc sn phm ngm dm nng 0,6 -1,8 %, sn xut salad v mt s sn phm khc. 1.4. Cht to v ng V ng l tnh cht rt c bit ca thc phm, c li n quan n cc hp cht v c v hu c. V ng trong t nhin l cc nhm glycozit, th ng tp trung phn v cy v trong nhn ht. Trong thc phm vi ng th ng c coi l v xu cn phi c loi b trong qu trnh ch bin (V d: v ng ca cc loi nc p tri cy, v ng trong cc loi mt,) nhng cng c v ng c xem l v ch yu trong sn phm (V d: v ng trong sn phm tr v c ph,..). V ng thng d nhn bit hn cc v khc. Tuy nhin, cc cht gy ng t nhin tn ti phn ln dng cc hp cht hu c v cc hp cht ny nh hng rt ln n qu trnh ch bin thc phm. Mt s cht hu c gy ng thng dng c th tm thy bao gm cc cht sau: * Quinin: l cht to v ng cho mt s sn phm n c gii khc, cc alkaloid nh caffein v theobromin cng c dng nhiu trong ch bin thc phm. Quinin c xem l cht c v ng c bn nh gi cc v ng khc, ng ng cm ca quinin l 0,08 mg.
1.5. Cht to v mn.
* Amidalin (C 20H27NO11): cha trong ht hnh nhn (2,5 3 %), trong ht m v o (2 3 %), ht mn (0,96 %). dng tinh th amidalin c cu to tinh th, v ng, h a tan trong nc v ru. Khi thy phn amidalin s to ra acid HCN l mt cht rt c.
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* Hesperidin (C 50H60O27): cha nhiu trong ci qu h citrus, c v ng t, c hot tnh vitamin P, gi vai tr iu chnh tnh thm thu v tnh co gin ca cc mch mu. Khi b thy phn hesperidinh s cho ramnose, glucose v hesperitin.
Hp cht Hesperidin
* Limonin: v ng ca n i khi xut hin trong qu h citrus. Bn thn limonin khng c v ng nhng khi kt hp vi acid citric s sinh ra v ng. Phn ng n y xy ra khi cu trc t bo b ph hy khi lnh ng hay qu b thi.
* Naringin (C 21H25O11.4H2O): gy v ng khi qu cha chn. Khi qu chn, di tc dng ca men croxidaza n s b phn hy th nh glucose, ramanose v aglucol naringinen (C15H12O5) u khng c v ng. V ng th ng thy trong chanh non, trong b i l naringin v neohesperidin.
Hp cht Naringin
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* Solanin: v ng thng thy trong v khoai ty, c v c chn. Solanin cn c gi l glicoalcaloit, khi thy phn cho ng v glucol solanindin. Solanin c nhi u trong khoai ty khong 0,01 %, ch yu lp st v qu v hm lng solanin s tng ln khi khoai ty ny mm. Solanin l mt cht c, hm lng trn 0,02 % c th gy ng c.
Cu to ca hp cht solanin
1.5. Cht to v mn Tt nht to v mn cho sn phm thc phm l NaCl. Mt s cht c th to v mn khc c s dng trong thc phm trong cc tr ng hp c bit nh yu cu gim Na trong sn phm. Mui NaCl c th to mn ngt h i ho nhng c mui Na c tt hn trong trng hp kt hp vi v ng. Mui NaCl c vai tr quan trng i vi sc khe con ng i. Trung bnh c th cn 10 -15 gam mui NaCl/ngy, trong thc n t nhin c sn 3 5 gam phn cn li c b sung vo thc n hng ngy. Bn cnh vic b sung vo thc phm to v mn mui c n c tnh st khun, c ch s pht trin ca vi sinh vt, gip sn phm c bo qun lu hn. Hin nay, nhiu sn phm s dng mui bo qun nh : tht mui, nc mm, mm c,to ra c nhng hng v c trng cho cc sn phm vi s hi ha ca v mn v cc vi khc.
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Bng 5: Kh nng to v ca mt s loi mui V LiCl Mn NaCl KCl Mn v ng ng Ngt KBr CsCl Acetat Zn(a) LiBr NaBr NH4I CsBr KI MgSO4 Cc mui LiI NaI NaNO3 KNO3
1.6. Cc cht to v khc 1.6.1. t (Capsicum frutescens L.) t cay c xem l cy gia v nn c mc tiu th t, gn y t tr thnh mt mt hng c gi tr kinh t v t khng ch l gia v ti m cn s dng trong cng nghip ch bin thc phm. Thnh phn ha hc ca t: gm cc th nh phn c bn nh nc (91 %), protein (1,3 %), glucid (5,7 %), ch t x (1,4 %), vitamin C (250 mg/100 gam t), caroten (10 mg/ 100 gam t), mt s cht khong (5,17 %),nng l ng cung cp khong 29 -30 calo/100 gam t. Thnh phn to v cay quan trng trong t l capsisina, capsaicine, capsanthiac chim khong 12,5 %.
1.6.2. Ti (Allium sativum L.) Ti l mt gia v c s dng ph bin trong cc ba n h ng ngy, c ngun gc t min ty Chu c trng cch y 2000 nm. Trong 100 Kg ti c cha 60 200 g tinh du, thnh phn ch yu ca tinh du l allixin (3-Hydroxy 5 methoxy- 6 methyl 2 pentyl 4H-pyran-4-on). Cht allixin c tc dng dit khun rt mnh v c tc dng chng oxy ha v th cc sn phm c b sung bt ti th ng c thi gian bo qun lu h n. Thnh phn quan trng c quan tm nhiu nht trong ti l glycozid alliin, vitamin C, cc vitamin nhm B, phytosterol, inulin.
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Bn cnh , ti cn l mt v thuc ph bin hin nay, c tc dng ko d i tui th, chng lo ha, chng x va ng mch v c tc dng iu tr ho. Nhiu loi d c phm c bo ch v s dng rng ri nc c tc dng nh: lm tan cc huyt khi, h quyt p, gim cholesterol, iu chnh nhp tim, ngn nga ung th phi v cc khi u khc. Di tc dng ca enzyme alliase, alliin s b chuyn ha th nh allixin, acid pyruvic v ammoniac theo phn ng sau:
CH2=CH-CH2-SO-CH2-CH-COOH
Alliin
CH 2=CH-CH2-S-CH2-CH=CH 2 + 2NH3 O
Allixin
NH 2
+ CH3COCOOH
Acid pyruvic
1.6.3. Hnh (Allium fistulosum L.) Hnh c trng ph bin nc ta, l mt gia v khng th thiu trong cc mn n, hnh cng c hp cht allixin ging trong th nh phn ca ti. Ngoi ra, hnh cn cha cc hp cht caroten, cc vitamin B 1, B2 v vitamin C. Ngoi hnh ta, hin nay nc ta trng nhiu hnh ty Allium cepa L. lm thc phm v xut khu. Trong hnh ty c nhiu hp cht bay hi cha lu hunh c tc dng st khun mnh. Trong 100 g hnh c cha: 18 33 mg vitamin C, 50 mg vitamin B 2, 4 mg caroten; ngoi ra cn c vitamin E, acid citric, acid tartric, ng glucose, fructose v cc flavonoid. Cc hp cht cha trong thnh phn ca hnh c tc dng kch thch tiu ha, iu tr nhu ng rut km, tr x va ng mch v vim hng.
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1.6.4. Gng (Zingiber officinale Rose) Gng l cy tho sng lu nm cao khong 1 m, thn r mc ph nh ln thnh c, c x khi gi. C gng c dng lm gia v trong cc sn phm mt, ko, n c gii kht v lm thuc. Trong c gng c 2 -3 % tinh du, 5 % nha du v cc cht cay zingeron, zingerol, shoyaol v 3,7 % cht bo. Tinh du gng c cha camplen, -phellandren, zingeberen, citral, borneol v geraniol. Hi n nay, nhiu nghin cu cho thy zingerol c tc dng chng oxy ha c hot lc cao.
1.6.5. Tiu Tiu c s dng lm gia v trong cc mn n, trong cng nghip ch bin to cho mon n c hng v hp dn. Ngoi ra, tiu cn c tc dng kh mi tanh ca cc loi thc phm gim protein nh: c, tht rng, cua,.. Trong y dc, vi s hin din ca piperin, tinh du nha, cc v cay, nng c tc dng lm m bng c dng vi hnh trong cho gii cm.
2. CC CHT MU Cht mu l mt trong nhng yu t quan trng l m tng gi tr cm quan ca thc phm (Ko, nc gii kht, ..), t mu sc c th c lng c phm cht ca thc phm. Mu sc l mt trong nhng ch tiu cm quan c s dng nh gi cht l ng sn phm. V th, trong k thut ch bin thc phm cn phi c nhng bin php k thut hp l nhm duy tr mu sc t nhin ca nguyn liu hay b sung cht m u cn thit c c sn phm theo yu cu.
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Cc cht mu c s dng trong thc phm t rt lu. Cc m u c tch ra t cc gia v, cc loi thc vt c ng dng trong thc phm khong 1500 nm nay ti Trung Quc. Nhng cht mu tng hp c Sir William Henry Perkins pht minh ra nm 1856 v nm 1886 cc cht mu tng hp c s dng u tin ti M, nm 1896 c ng dng trong sn xut phomai. Nm 1900 Cc nng nghip Hoa K a ra nhng nguyn tc u tin v s dng cc cht mu cho thc phm v qui nh u tin v s dng cht mu trong thc phm v dc phm bt u M nm 1906. Hin nay, c h n 80 hp cht mu c php s dng trong thc phm v dc phm. Nhiu th nghim cho thy c mi quan h gia m u sc v thc phm, mi thc phm c mt mu sc nht nh v mu sc phi hi ho vi tng loi sn phm. Bn cnh , mu sc i khi cng nh hng n ngt ca sn phm, nhiu nghi n cu cho thy ngt c th tng 2-12% do vic s dng ng mu sc. 2.1. Vai tr ca cht mu Cht mu khng c ngha nhiu v mt dinh dng nhng cht mu c ngha rt ln trong cc mt sau: - Gip phc hi li cht mu t nhin ban u ca sn phm, khi cht m u t nhin ny b mt i trong qu trnh ch bin hay trong qu trnh bo qun. - Xc nh r hay nhn mnh cho ngi tiu dng ch n mi t nhin rt nhiu thc phm. - Gip ngi tiu dng xc nh r c nhng thc phm c xc nh theo thi quen tiu dng. - Gia tng mu sc c hiu ca thc phm c c ng mu km. - Lm ng nht mu sc ca thc phm. - To thc phm c mu sc hp dn hn. 2.2. Phn loi cht mu Mu sc c nhiu ngun gc khc nhau, vic phn loi m u sc c tc dng rt ln trong cng nghip ch bin thc phm. Hp cht m u thng phn thnh cc nhm sau: - Cc cht mu v c: c sn xut rt nhiu, tuy nhin trong thc phm ch cho php s dng CuSO 4 gi mu cho hoa qu. - Mu c du n t nhin: l cc cht c tng hp gn ging nh cc cht mu t nhin: th d nh: -Caroten - Mu tng hp: l cc cht mu khng tn ti trong t nhin, cht mu c sn xut bng cc phng php tng hp ha hc.
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- Mu t nhin: l cc cht mu hu c hay l t cc dn xut t nhin. V d nh: curcumin, chlorophyll, antoxianhay l Caramen, Cu -chlorophylle Hai nhm mu c s dng nhiu nht trong cng nghip thc phm l: cht mu tng hp v cht mu t nhin.
Bng 6: Liu lng cc cht mu trong thc phm Loi thc phm Ko Nc gii kht Bt Ng cc Thc phm gia sc Bnh Cream Sausage Snack M, nui 10 400 5 200 5 600 200 500 100 400 10 500 10 200 40 250 25 500 5 400 Liu lng s dng Khong (ppm) Trung bnh (ppm 100 75 140 350 200 50 30 125 200 ----
2.2.1. Cc cht mu tng hp Hin nay c nhiu cht mu hu c c tng hp, cc cht mu ny c nhiu tnh cht khc nhau. Do , vic s dng cht m u tng hp cn phi nghin cu mt cch nghim ngt. Cc cht mu tng hp phi m bo cc yu cu sau: - Khng c c tnh. - Khng gy ung th. - Cc sn phm chuyn ha (nu c) ca cht m u khng phi l nhng cht c c tnh. - C tnh ng nht cao, trong c 60% l cht mu nguyn cht phn cn li l nhng cht khng c. - Cht mu tng hp khng c cha cc cht sau: Crom, seleni, urani (cc cht c xem l nhng cht gy ung th); mt vi cht thuc nhm carbua hydro v a vng (cc cht ny thng gy ung th); thy ngn, cadimi (nhng cht c). Theo thng k ca y ban hn hp OMS -FAO c khong 160 180 loi phm mu hu c tng hp ang c s dng trn th gii. Cc loi phm mu ny c chia thnh 3 nhm sau:
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- Nhm A: gm cc cht mu khng mang tnh c v gy ng c tch ly nh: amarant, vng mt tri, tartazin, - Nhm B: gm 5 loi mu i hi phi nghin cu k trc khi c quyt nh s dng: caroten, xanh, erythrosin, indigotin, xanh l c. - Nhm C: gm tt c cc loi mu hu c tng hp khc cha c nghin cu k hoc nghin cu cha r rng.
Bng 7: Liu lng s dng i vi mt s cht m u tng hp STT 1 2 3 4 5 6 7 8 9 10 11 12 13 Cht mu Curcumin rp Lactoflavin Vng quinolein Amarant en bng Azorubin Vng da cam Erythrosin Xanh lam Xanh acid bng Indigotin Cardenoit Liu lng s dng mg/Kg th trng 0,10 0,15 0,50 0,75 0,75 0,75 2,00 2,50 2,50 2,50 5,00 5,00 5,00
Bng 8: Cc cht mu tng hp thng dng trong thc phm Tn cht mu Mu th hin Cng thc cu to Sn phm s dng To mu cho mt, ko, kem, nc gii kht, bnh, m si, Tartrazin E102 Vng chanh
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Quinoline E104
Vng xanh
S dng trong nc gii kht, ko, kem, sn phm sa
Sunset Yellow E110
Vng cam
S dng trong nc gii kht, kem, mt qu, mt ko thc phm ng hp. Khi c mt ca ion Ca2+ c th b kt ta. S dng trong nc gii kht, ko, c hi bin, mt, phomat, bao ko.
Ponceau 4R E124
sng
To mu cho ung, thc phm ng hp, mt, kem, bt gii kht. Amaranth E123
Indigocarmine E132#
Xanh m
Phi hp vi mu vng to mu cho cc ung, cc sn phm mt, ko. To mu cho sn phm mt, ko, sn phm tht.
Red 2G E128
nh xanh
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2.2.2. Cc cht mu v c Cc cht mu v c ch s dng hn ch trong thc phm. Gii hn s dng cc cht mu ny thng rt thp v nu nng cao rt d gy ng c, vic s dng cc hp cht mu v c cn phi tun th nghim ngt gii hn cho php.
Bng 9: Cc cht mu v c cho php s dng trong thc phm v tnh cht ca chng nh Sng/nhit Rt tt Rt tt Rt tt Rt tt Rt tt Rt tt H 2O Km Km Km Km t Km Ho tan Acid long t t khng Kim long
Cht mu
Mu
Cng thc
Oxyt Titan Oxyt st Oxyt st en Oxyt st vng Carbonat Ca Ultramarin
Trng en Vng Trng Xanh
TiO2 Fe2O3 CaCO3 -
Khng Khng Khng Khng Khng Khng
2.2.3. Cc cht mu t nhin Cht mu t nhin l cc loi mu c chit tch t ng vt, thc vt hay t cht khong. Hp cht mu ny d b phn hy v mt i trong qu trnh ch bin thc phm, v th cn phi c bin php k thut cn thit gi m u sc t nhin ca sn phm. Phn ln cc cht mu thc phm u c ngun gc t t nhi n khng bn nh cc cht mu tng hp v chng c mi, v gn ging vi ngun t nhi n ca chng. Mc khc, tuy xut pht t nhng ngun t nhi n nh nhau nhng thnh ph n ca chng cng khc nhau. S khc nhau ty thuc vo v tr a l, kh hu v iu kin canh tc. Mu t nhin c php s dng trn ton th gii, tuy vy vic cho php s dng tng quc gia cng c s khc nhau. Cc yu t nh h ng n vic la chn mu ph hp cho sn phm thc phm cn ch : - Mu sc yu cu ca sn phm - Ph hp vi lut thc phm. - Dng vt l s dng: mu nc hay mu bt. - Thnh phn ca thc phm. - iu kin ch bin: nhit , thi gian ch bin. - Bao gi, cc iu kin bao gi: nh sng, nng O 2 ,.. - Yu cu bo qun v cc iu kin bo qun.
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Bng 10: Cc cht mu t nhin Cht mu Anthocyanins Betalains Caramel Carotenoids Annato(Bixin) Canthaxanthin B. apocarotenal Rau xanh Sa Su coccus cacti Curcuma longa Saffron V nho, elderberries C ci , chard, c dn, bougain villea, amaranthus To ra t ng Nm rm, crustaceans, c Cam, rau xanh Ngun
Chlorophyll Riboflavin Cc loi khc Carmin Turmeric Crocetin, crocin
Bng 11: Cc cht mu t nhin trong rau qu Cht mu Chlorophylls Carotenoids Anthocyanins Flavonoids Betalains S hp cht <50 >300 <150 >600 <100 Mu sc Xanh, liu Vng, cam, , xanh dng Vng vng Ph hy Nhit, acid, kim, ion kim loi nh sng, O 2, acid, nhit pH, nhit, nh sng, ion kim loi O2, nhit cao, acid mnh Nhit, kim, ion kim loi
Cc cht mu ph bin c s dng trong ch bin thc phm l cc nhm hp cht sau: anthocyanins, betalains, carotenoids, chlorophylls, ngh . a. Anthocyanins Anthocyanins l cht mu ha tan trong nc, c dy mu rng t xanh n . C nhiu trong thnh mu ca hoa v rau qu, c hn 300 anthocyanins tm thy trong t nhin v trong tri cy c th c mt hay nhiu loi antoxyan khc nhau. Th d nh trong nho c hn 15 loi antoxian. Ngun nguyn liu ch yu sn xut hp cht anthocyanins l cc ph liu trong sn xut ru tri cy.
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V mt ha hc, anthocyanins l mt glycosides ca cc anthocyanidins v 2-phenyl benzopyrylium (flavylium). Anthocyanins c 6 nhm ph bin nht l Pelargonidin, Cyanidin, Peonidin, Delphinidin, Petunidin, Malvidin chng khc nhau mc hydroxyl v methoxyl ha vng B
Bng 12: Cc dng anthocyanins Hp cht Pelargonidin Cyanidin Delphinidin Peonidin Petunidin Malvidin Mu sc Cam cam Xanh dng Cam Xanh dng Xanh dng Hydroxyl v methoxyl vng B R H OH OH OCH3 OCH3 OCH3 R H H OH H OH OCH3
Trong cu trc ha hc ca anthocyanins c ch a vng benzopyran d b ion ha nn bn ca mu ph thuc nhiu vo pH ca mi trng. Mu anthocyanins c bn cao pH = 3,5 v nht mu i khi pH = 4,5
Bng 13: S thay i mu anthocyanins theo pH pH 1 4 6 8 12 13 Mu th hin Xanh Mu tm Xanh da tri Xanh l Vng
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Hnh 1: S thay i mu sc ca antoxian theo pH
Khi kt hp vi cc cation c bit l cation ha tr 2 v 3 c th gy kt ta cc cht mu. V th, cn trnh anthocyanins tip xc vi Cu 2+, Fe2+ hoc cha sn phm trong bao b c trng vecni bo v mu sc t nhin ca sn phm. Hp cht mu anthocyanins bn vi nhit v nh sng, s acyl ha phn t ng cng cao cng gia tng s n nh ca anthocyanins, d i tc dng oxy b oxy ha chm trong nc. Kh SO2 lm nht mu ca anthocyanins trong bo qun tri cy, phn ng n y xy ra thun nghch nn khi gia nhit mu ca sn phm tr li dng ban u. nng 500 2000 ppm thng c dng trong ch bin, nng cao 1 1,5 % gy bin tnh bt thun nghch cho cht mu. Nng thp 30 ppm ngn c s h hng anthocyanins do phenol axidase. Khi x l enzym nc tri cy c th lm mt mu antoxian do s hin din ca enzim glucoxidaz, s c mt ca acid amin c th l m mt mu anthocyanins.
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Anthocyanins thng c dng nng 10 40 ppm trong cc sn phm nh: nc gii kht, sp, sn phm sy kh, hp, thc phm lnh ng, cc sn p hm sa, b. Betalains Betalains l cht mu ha tan trong nc, c tm thy trong ca ci v ca dn. C ci l ngun nguyn liu chnh sn xut betalains. Cu to ha hc l cc nitrogen anthocyanins nn c th c xem l dn xut ca anthocyanins. Cc hp cht betalain thng gp c th hin hnh 2.
Hnh 2: Cu trc ca Betalein
Trong qu trnh ch bin, betalains b bin i nhit l m 40% betalains b mt trong qu trnh thanh trng c ci. Acid s thy phn betalain th nh acid betalamic v cyclod opa5-0-glycosid phn ng ty thuc vo nng betalains v pH. Phn ng trn ch thun nghch mt phn. Betalains km n nh trong qu trnh ch bin, gia nhit trong khng kh ti nhit thng cng c th lm bin mu. Thi gian gim 1/2 ln ca be tacyanin ti 250C l 413,6 pht v ti 600C l 83,4 pht. Khi s dng acid ascorbic c kh nng gi m u ca betalain ca sn phm nhit cao, thi gian gim 1/2 tng l n gp i khi s dng 0,1 % ascorbic.
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Tr s pH bnh thng ca c dn gn bng 5 ,5. Khi pH thay i s lm mu betalains thay i, pH n nh ca mu ny nm trong khong 4 5. pH<3,5 bc sng hp thu ti a l 535 nm, 4<pH<7 b c sng hp thu 538 nm, pH>9 b c sng hp thu 544 nm. S hin din ca ion kim loi cng l m gim bn mu betalain. Bn cnh , s hin din ca oxy s l m h hng betalains, s oxy ha xy ra l m mt mu bt c dn. S pht hunh quang d i s hin din ca oxy rt hiu qu trong ph v mu ca betalains. Bc x v tia cc tm gy mt mu betalains sau 72 -120 gi chiu. Vic chit sut betalain v sy kh b sung vo thc phm c s dng rng ri trong ch bin thc phm. Cc sn phm th ng b sung hp cht mu betalain l: kem, sa chua hng tri cy, sa ti, c. Carotenoids Carotenoids l mt hp cht t nhin quan trng, mu sc c th hin t vng n . Hp cht ny c tm thy trong phn tht qu ca tri cy, rau, mt s lo i hoa, nm mc v ng vt. C khong 300 hp cht carotenoid c tm thy trong t nhin, cc thnh phn ch yu nht l: - caroten mt hp cht c hot tnh provitamin A mnh nht, lycopene (c chua), cryptoxanthin (mu da cam c a v qut), capaxanthin (m u ca t), lutein v zeaxanthin (c trong lng trng), astaxanthin v tunaxanthin (c trong tm, c). Phn b caroten trong rau, qu phc thuc v o nhiu yu t: ging, chn, v ng, thi tit, iu kin canh tc,
Hnh 3: Mt s dng cu trc ca carotenoids
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Trong qu trnh chn ca rau qu caroten gia tng, t l gia caroten v xanthophyll cng gia tng, - caroten v lycopen l mu rt ph bin trong rau qu. Carotenoids khng tan trong n c, tan trong dung mi hu c , n nh trong mi trng kim v d b bin i trong mi tr ng acid. Hp cht ny rt d b oxy ha do trong phn t c ni i, s oxy ha tng mnh khi c s hin din ca sulfite v ion kim loi. Cc cht H 2O2 v nhm halogen cng c th lm mt mu carotenoid. Trong qu trnh ch bin caroten, oxygen trong khng kh v nhit l nguyn nhn chuyn dng Trans-thnh dng Cis-. Cc enzym oxy ho nh lypoxydaza l cc nguyn nhn lm mt mu caroten trong rau qu. Caroten c th n nh trong mi tr ng t O 2 v chn nguyn liu tiu dit cc enzym oxy ha. Lnh ng t nh h ng n qu trnh bin mu caroten. Hp cht mu carotenoids c s dng rt ph bin trong cng nghip thc phm nhm bo qun sn phm hay tng m u sc to gi tr cm quan cho sn phm. Nhiu sn phm trn th trng c b sung nhm mu ny l b, margarine, d u, phomt, kem, sa chau, sn phm tht, snacks,. d. Chlorophylle Chlorophylle l cht c mu xanh trong thc vt, n che m cc mu sc khc trong thc vt. Phn tn trong nguyn sinh cht gi l lc lp hoc ht dip lc, chim khong 1 % hm lng cht kh ca cy xanh. Cc chlorophylle t m thy trong thc vt c c dng: a, b Chlorophylle v theo t l chlorophylle a : chlorophylle b = 3:1 - Chlorophylle a: c mu xanh m sng, cng thc ha hc C 55H72O5N4Mg - Chlorophylle b: c mu xanh vng, cng th c ha hc C 55H70O6N4Mg
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S bin mu ca chlorophylle trong qu trnh bo qun, ch bin ph thuc v o phn ng thay th Mg 2+ thnh lp pheophytin v pyropheophytins. C ch phn ng thay i chlorophylle trong bo qun v ch bin thc phm th hin s sau:
Hnh 4: S chuyn ha ca Chlorophyll
Vic bo v mu xanh trong qu trnh ch bin khng phi lc no cng thnh cng. Gi tr pH ng vai tr kh quan trng trong phn ng gi mu, gia tng pH gi mu tt hn (c mu sc m hn) nhng sn phm c mu sc khng n nh. Cc mui anonium thng dng trong phn ng lm chm s thnh lp pheophytin trong cc loi rau qu lnh ng c qua chn. Khi gia nhit trong mi trng acid chlorophyll b H 2 thay th ti v tr Mg chuyn thnh pheophytin c mu xanh olive. Trong mi tr ng kim cht ny s b x phng ha gi c mu xanh l cy, cc cht thng s dng bo v mu l Mg(OH) 2 , Ca(OH) 2. i vi cc ion Zn 2+ v Cu2+ c th to phc vi Chlorophylle, c th thay th 2 nguyn t Hydrogen trong cc dn xut chlorophylle Mg 2+, nh pheophytin v pheophorbide to mu xanh. Cc dng Cu-chlorophylle c php s dng nhng Zn gii hn liu lng nh hn 75 ppm. e. Hemoglobin Myoglobin l sc t hin din trong c, c mu ti. Cu to ca n ging hemoglobin, c 2 protein ny u c nhm hem c mu. Khi gp oxy khng kh myoglobin bin thnh dng oxymyoglobin c mu sng. Mu ca tht ty thuc vo nng oxy, nng oxy cao tht c m u p.
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Hemoglobin gp tc nhn oxi ha nh peroxide, quinone s bin thnh methemoglobin c mu nu. ng vt cn sng methemoglobin vn c sinh ra vi mt lng nh nhng c chuyn thnh hemoglobin.
S bin i mu sc ca hemoglobin ty thuc vo nhiu yu t nh: nng oxy, nhit , ion kim loi, v qu trnh bin i c th biu din bng s sau:
Hnh 4: S chuyn ha Hemoglobin
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2.3. Cc cht mu hnh thnh trong qu trnh ch bin Trong nguyn liu thc phm thng cha nhiu thnh phn khc nhau, chng c th tng tc vi nhau trong qu trnh ch bin to ra nhng cht m u mi nh hng tt hay xu n sn phm. Cc phn ng to mu xy ra trong qu trnh ch bin thng din ra phc tp v a dng. Qu trnh hnh thnh mu ch yu l do phn ng caramen, phn ng maillard v phn ng oxy ha polyphenol. - Phn ng caramen: Phn ng ny xy ra khi gia nhit cc phn t ng nhit cao, phn ng hnh thnh mu caremel thng c dng b sung trong cc dng ko, bnh, mt,Phn ng xy ra mnh nhit nng chy ca ng. Chng hn, vi glucose 146 1500C, fructose 95 1000C, saccarose 160 1800C, lactose 223 2520C. Kh nng to phn ng ty thuc vo nng ng, pH mi trng, thi gian gia nhit, - Phn ng maillard: l phn ng quan trng trong cng nghip ch bin thc phm, phn ng c hnh thnh gia acid amin v ng kh c trong thc phm h nh thnh mu nu trong cc sn phm thc phm. Trong sn xut b nh m phn ng ny cn c pht trin to mu c trng cho bnh, trong qu tr nh malt bia phn ng ny cng xy ra hnh thnh nn mu sc c trng ca bia. Ngc li, trong sn xut ru cn phi kim hm trit phn ng v khi phn ng xy ra s lm tn tht ng v tinh bt ng thi km hot ng ca cc enzyme, phn ng n y cn nh hng n qu trnh ch bin v bo qun tri cy. - Phn ng oxy ha polyphenol: phn ng ny xy ra qu trnh oxy ha cc hp cht polyphenol di tc dng ca enzyme hoc khng c enzyme. Phn ng to m u ny nh hng rt ln trong qu trnh bo qun v ch bin ra qu. Tuy nhin, trong cng nghip sn xut ch th phn ng ny c tc dng chnh trong vic to m u. 3. CC CHT MI Mi l mt tnh cht cm quan quan trng ca thc phm v chng c tc dng sinh l r rt, do trong ch bin thc phm cn phi c bin php k thut bo v cht m i t nhin hay iu khin cc phn ng to ra m i c trng cho sn phm. Mc ch ca vic s dng hp cht m i cho sn phm nhm to cho sn phm cui cng c hon thin hn v hp dn hn. C 5 l do b sung hp cht mi vo thc phm l: - C s mt, hay bin mi trong qu trnh ch bin c bit l khi x l nhit cao. - S dng cht mi khi nguyn liu t tin l c ma v.
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- V yu t kinh t khng th s dng nguy n liu mi. - Dng mi t nhin khng cho php s dng trong thc phm. - Kh nng to mi ca nguyn liu khng t yu cu. Cc hnh thc lm gia tng mi thng c s dng trong cng nghip thc phm l: + Mi t nhin: mi m t n cung cp cc thng tin y nhn bit c sn phm (mi cam trong ko cam, mi tri cy trong ko Chewing gum). + Lm gia tng mi hay l b sung mi: l cc cht khi thm vo thc phm lm gia tng mi hin c mt cch r rt. + Gi mi: c cc cht mi khi thm vo thc phm c th gim hm lng nguyn liu to mi, nhng khng thay i v. Th d: mi ca cao cho php gim hm lng ca cao trong sn phm xung 2-3%, nhng khng thay i v. 3.1. Cht mi t nhin Cc cht mi trong t nhin l tinh du v nha thuc nhm izoprenoit, c xem l dn xut ca izoren. nhit th ng hu ht tinh du th lng, c khi l ng ring nh hn 1 (tr vi tinh du nh: qu, inh hng,) khng tan hoc t tan trong nc ch ha tan trong dung mi hu c nh ru, ete, cht bo, Tinh du thm cha trong cc nguyn liu thc vt lun bin i theo thi gian sinh trng ca cy, kh hu v thi tit. Trong cc b phn ca cy h m lng tinh du cng khc nhau, v th cn xc nh thi gian thu hoch c th thu c hm lng tinh du nhiu nht v cht lng tt nht. Hp cht thm trong t nhin thng c sn xut v b sung vo sn phm thc phm bng nhiu phng php khc nhau. Mt s cch ph bin tch cht th m t nguyn liu nh: phng php c hc, phng php trch ly, phng php chng c t c s dng rng ri trong sn xut cht thm. Mt s tinh du ph bin d ng trong thc phm nh: tinh du bc h (c chng ct t cy bc h), tinh du hi (c chng ct t hoa hoc qu hi), tinh du chanh ( c sn xut t v chanh), 3.2. Cht thm tng hp Cc cht thm tng hp ch yu l cc este c tng hp bng phng php ha hc. Este c tng hp da trn c s phn ng sau: Alcol + Acid hu c Este + Nc y l phn ng thun nghch c tr ng, chiu thun gi l phn ng este ha cn chiu nghch gi l phn ng x phng ha hay thy phn.
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Hin nay, di s pht trin ca khoa hc cng ngh to ra nhiu hng liu tng hp b sung vo cc sn phm thc phm. Mt s cht th m tng hp c s dng trong cng nghip thc phm nh: - Izoamyl axetat (Du chui): loi ny c bn trn th trng di dng dung dch 5 10% pha trong hn hp nc ru. Izoamyl axetat l cht lng khng mu c mi qu, nhit si 138 1420C, tan trong ru v dung mi hu c. Thng c s dng trong cc loi bnh gai, bnh xp, ch,
- Izoamyl salixylat: l cht lng khng mu, si nhit 276 2770C, khng tan trong nc ch tan trong ru, ete, clorofooc. C mi hoa lan, v ngt thng dng trong cng nghip sn xut tr.
- Etyl foocmiat: l cht lng khng mu, nhit si 53- 540C, tan t trong nc, tan trong ru v ete. C mi thm d chu, S dng lm dung mi cho cc sn phm cellulose, sn xut vitamin B 1 v trong cng nghip thc phm.
- Etyl axetat: l cht lng khng mu, c mi thm hoa qu, nhit si 77,5 0C, t tan trong nc, tan trong ru v dung mi hu c. c s dng trong cng nghip thc phm v sn xut x phng.
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- Benzyl axetat: l cht lng khng mu, mi hoa nhi, nhit si 214,9 0C, khng tan trong nc, tan trong ru. Dng trong cng nghip thc phm, hng phm v cng ngh sn du.
- Phenyl etyl axetat: l cht lng khng mu, nhit si 232 0C, khng tan trong nc, tan trong ru, c mi thm mt m. Este ny c dng phi ch ra cc hng thm c mi o, da, cam, hng,dng cho x phng thm v nc gii kht.
- n-Butyl axetat: l cht lng khng mu si 1260C, c mi thm hoa qu nn c s dng nhiu trong cng nghip thc phm, khng tan trong n c, tan trong dung mi hu c.
- Butyl butyrat: l cht lng khng mu, mi hoa qu c trng, nhit si 162 166 C, rt t tan trong nc, tan tt trong dung mi hu c . c s dng lm dung mi cao cp, cht thm trong cng nghip thc phm v hng phm.
0
- Izoamyl izovalerat: l cht lng khng mu, c mi to c trng, nhit si 203,7 C, t tan trong nc, tan trong cn v dung mi hu c. Thng c s dng trong cng nghip nc gii kht, ru, bnh ko,
0
- Linalyl axetat: l cht lng c nhit s 220 0C c mi thm ca tinh du cam, khng tan trong nc nhng tan trong dung mi h u c.
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- Metyl antranilat: l cht rn khng mu, nhit nng chy 24 -250C, si nhit 259,8 0C, rt t tan trong nc, tan trong dung mi hu c , c mi hoa bi c trng.
- Vanilin: l cht kt tinh trng, nng chy 81,5 0C c nhit si 285 0C, c hng thm d chu nh mi hoa sa, Vanilin tan trong nc cho mi trng acid yu.
Bng 14: Cht thm tng hp s dng trong thc phm Tn Cng thc cu to M t mi Mi thm ngt (2 4 ln mnh hn vanilin) Etylvanilin
Mi x hng Mus ambrette
Alylphenoxyaxetat
Mi tri cy, mi thm da
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Mi hoa nhi Andehyt - amylxinnamic
Hydroxyxitronelal
Mi ngt ca hoa, mi thm hoa hu
Resorinoldimetylete
Mi thm hc, mi tri cy
Mi thm ngt ca hoa tri Anisylaxeton
Mi thm c kh 6-Metylcumarin Mi thong hoa cam Naphtylmetylxeton Mi ging du ty
Mi phenol, mi thm anit Propenylguaetol (vanatrop)
Mi thm ngt ca qu mng Piperonylizobytyrat
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Ph lc K HIU PH GIA TRN TH TRNG

1. Cc hp cht mu
E100 E101 E101 E102 E104 E110 E120 E122 E123 E124 E127 E128 E129 E131 E132 E133 E140 E141 E142 E150a E150b E150c E150d E151 E153 Curcumin (i) Riboflavin (ii)Riboflavin-5'-phosphate Tartrazine Quinoline yellow Sunset Yellow FCF; Orange Yellow S Cochineal; Carminic acid; Carmines Azorubine; Carmoisine Amaranth Ponceau 4R; Cochineal Red A Erythrosine Red 2G Allura Red AC Patent Blue V lndigotine; Indigo Carmine Brilliant Blue FCF Chlorophylls and chlorophyllins Copper complexes of chlorophyll and chlorophyllins Green S Plain caramel Caustic sulphite caramel Ammonia caramel Sulphite ammonia caramel Brilliant Black BN; Black PN Vegetable carbon
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E154 E155 E160a E160b E160c E160d E160e E160f E161b E161g E162 E163 E170 E171 E172 E173 E174 E175 E180 Brown FK Brown HT Carotenes Annatto; Bixin; Norbixin Paprika extract; Capsanthian; Capsorubin Lycopene Beta-apo-8'-carotenal (C30) Ethyl ester of beta-apo-8'-carotenoic acid (C30) Lutein Canthaxanthin Beetroot Red; Betanin Anthocyanins Calcium carbonate Titanium dioxide Iron oxides and hydroxides Aluminium Silver Gold Litholrubine BK
2. Cc cht bo qun
E200 E202 E203 E210 E211 E212 E213 E214 Sorbic acid Potassium sorbate Calcium sorbate Benzoic acid Sodium benzoate Potassium benzoate Calcium benzoate Ethyl p-hydroxybenzoate
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E215 E216 E217 E218 E219 E220 E221 E222 E223 E224 E226 E227 E228 E230 E231 E232 E234 E235 E239 E242 E249 E250 E251 E252 E280 E281 E282 E283 E284 Sodium ethyl p-hydroxybenzoate Propyl p-hydroxybenzoate Sodium propyl p-hydroxybenzoate Methyl p-hydroxybenzoate Sodium methyl p-hydroxybenzoate Sulphur dioxide Sodium sulphite Sodium hydrogen sulphite Sodium metabisulphite Potassium metabisulphite Calcium sulphite Calcium hydrogen sulphite Potassium hydrogen sulphite Biphenyl; diphenyl Orthophenyl phenol Sodium orthophenyl phenol Nisin Natamycin Hexamethylene tetramine Dimethyl dicarbonate Potassium nitrite Sodium nitrite Sodium nitrate Potassium nitrate Propionic acid Sodium propionate Calcium propionate Potassium propionate Boric acid
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E285 E1105 Sodium tetraborate; borax Lysozyme
3. Cht chng oxy ha

E300 E301 E302 E304 E306 E307 E308 E309 E310 E311 E312 E315 E316 E320 E321 Ascorbic acid Sodium ascorbate Calcium ascorbate Fatty acid esters of ascorbic acid Tocopherols Alpha-tocopherol Gamma-tocopherol Delta-tocopherol Propyl gallate Octyl gallate Dodecyl gallate Erythorbic acid Sodium erythorbate Butylated hydroxyanisole (BHA) Butylated hydroxytoluene (BHT)
4. Cht ngt
E420 E420 E421 E953 E965 E965 E966 E967 (i) Sorbitol (ii) Sorbitol syrup Mannitol lsomalt (i) Maltitol (ii) Maltitol syrup Lactitol Xylitol
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E950 E951 E952 E954 E955 E957 E959 E962 Acesulfame K Aspartame Cyclamic acid and its Na and Ca salts Saccharin and its Na, K and Ca salts Sucralose Thaumatin Neohesperidine DC Salt of aspartame-acesulfame
5. Cc cht lm thay i cu trc sn phm

E322 E400 E401 E402 E403 E404 E405 E406 E407 E407a E410 E412 E413 E414 E415 E416 E417 E418 E425 Lecithins Alginic acid Sodium alginate Potassium alginate Ammonium alginate Calcium alginate Propane-1,2-diol alginate Agar Carrageenan Processed eucheuma seaweed Locust bean gum; carob gum Guar gum Tragacanth Acacia gum; gum arabic Xanthan gum Karaya gum Tara gum Gellan gum Konjac
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125

E432 E433 E434 E435 E436 E440 E442 E444 E445 E460 E461 E463 E464 E465 E466 E468 E469 E470a E470b E471 E472a E472b E472c E472d E472e E472f E473 E474 E475 Polyoxyethylene sorbitan monolaurate; Polysorbate 20 Polyoxyethylene sorbitan mono-oleate; Polysorbate 80 Polyoxyethylene sorbitan monopalmitate; Polysorbate 40 Polyoxyethylene sorbitan monostearate; Polysorbate 60 Polyoxyethylene sorbitan tristearate; Polysorbate 65 Pectins Ammonium phosphatides Sucrose acetate isobutyrate Glycerol esters of wood rosins Cellulose Methyl cellulose Hydroxypropyl cellulose Hydroxypropyl methyl cellulose Ethyl methyl cellulose Carboxy methyl cellulose OR Sodium carboxy methyl cellulos e Crosslinked sodium carboxy methyl cellulose Enzymatically hydrolysed carboxy methyl cellulose Sodium, potassium and calcium salts of fatty acid Magnesium salts of fatty acids Mono- and diglycerides of fatty acids Acetic acid esters of mono- and diglycerides of fatty acids Lactic acid esters of mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Tartaric acid esters of mono- and diglycerides of fatty acids
Mono- and diacetyltartaric acid esters of mono - and diglycerides of fatty acids Mixed acetic and tartaric acid esters of mono - and diglycerides of fatty acids Sucrose esters of fatty acids Sucroglycerides Polyglycerol esters of fatty acids
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E476 E477 E479b E481 E482 E483 E491 E492 E493 E494 E495 E1103 Polyglycerol polyricinoleate Propane-1,2-diol esters of fatty acids
Thermally oxidised soya bean oil interacted with mono and diglycerides of fatty acids Sodium stearoyl-2-lactylate Calcium stearoyl-2-lactylate Stearyl tartrate Sorbitan monostearate Sorbitan tristearate Sorbitan monolaurate Sorbitan monooleate Sorbitan monopalmitate Invertase
6. Cc cht ph gia khc

Acid, acidity regulators, anti -caking agents, anti--foaming agents, bulking agents, carriers and carrier solvents, mulsifying salts, firming agents, flavour enhancers, flour treatment agents, foaming agents, glazing agents, humectants, modified st arches, packaging gases, propellants, raising agents and sequestrants.
E170 E260 E261 E262 E263 E270 E290 E296 E297 E325 E326 E327 E330 Calcium carbonates Acetic acid Potassium acetate Sodium acetate Calcium acetate Lactic acid Carbon dioxide Malic acid Fumaric acid Sodium lactate Potassium lactate Calcium lactate Citric acid
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E331 E332 E333 E334 E335 E336 E337 E338 E339 E340 E341 E343 E350 E351 E352 E353 E354 E355 E356 E357 E363 E380 E385 E422 E431 E450 E451 E452 E459 Sodium citrates Potassium citrates Calcium citrates Tartaric acid (L-(+)) Sodium tartrates Potassium tartrates Sodium potassium tartrate Phosphoric acid Sodium phosphates Potassium phosphates Calcium phosphates Magnesium phosphates Sodium malates Potassium malate Calcium malates Metatartaric acid Calcium tartrate Adipic acid Sodium adipate Potassium adipate Succinic acid Triammonium citrate
Calcium disodium ethylene diamine tetra -acetate; calcium disodium EDTA Glycerol Polyoxyethylene (40) stearate Diphosphates Triphosphates Polyphosphates Beta-cyclodextrin
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E500 E501 E503 E504 E507 E508 E509 E511 E512 E513 E514 E515 E516 E517 E520 E521 E522 E523 E524 E525 E526 E527 E528 E529 E530 E535 E536 E538 E541 Sodium carbonates Potassium carbonates Ammonium carbonates Magnesium carbonates Hydrochloric acid Potassium chloride Calcium chloride Magnesium chloride Stannous chloride Sulphuric acid Sodium sulphates Potassium sulphates Calcium sulphate Ammonium sulphate Aluminium sulphate Aluminium sodium sulphate Aluminium potassium sulphate Aluminium ammonium sulphate Sodium hydroxide Potassium hydroxide Calcium hydroxide Ammonium hydroxide Magnesium hydroxide Calcium oxide Magnesium oxide Sodium ferrocyanide Potassium ferrocyanide Calcium ferrocyanide Sodium aluminium phosphate
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E551 E 552 E553a Silicon dioxide Calcium silicate (i) Magnesium silicate (ii) Magnesium trisilicate E553b E554 E555 E556 E558 E559 E570 E574 E575 E576 E577 E578 E579 E585 E620 E621 E622 E623 E624 E625 E626 E627 E628 E629 E630 Talc Sodium aluminium silicate Potassium aluminium silicate Aluminium calcium silicate Bentonite Aluminium silicate; Kaolin Fatty acids Gluconic acid Glucono delta-lactone Sodium gluconate Potassium gluconate Calcium gluconate Ferrous gluconate Ferrous lactate Glutamic acid Monosodium glutamate Monopotassium glutamate Calcium diglutamate Monoammonium glutamate Magnesium diglutamate Guanylic acid Disodium guanylate Dipotassium guanylate Calcium guanylate lnosinic acid
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E631 E632 E633 E634 E635 E640 E650 E900 E901 E902 E903 E904 E905 E912 E914 E920 E927b E938 E939 E941 E942 E943a E943b E944 E948 E949 E999 E1200 E1201 Disodium inosinate Dipotassium inosinate Calcium inosinate Calcium 5'-ribonucleotides Disodium 5'-ribonucieotides Glycine and its sodium salt Zinc acetate Dimethylpolysiloxane Beeswax, white and yellow Candelilla wax Carnauba wax Shellac Microcrystalline wax Montan acid esters Oxidised Polyethylene wax L-Cysteine Carbamide Argon Helium Nitrogen Nitrous oxide Butane Iso-butane Propane Oxygen Hydrogen Quillaia extract Polydextrose Polyvinylpyrrolidone
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131

E1202 E1404 E1410 E1412 E1413 E1414 E1420 E1422 E1440 E1442 E1450 E1451 Polyvinylpolypyrrolidone Oxidised starch Monostarch phosphate Distarch phosphate Phosphated distarch phosphate Acetylated distarch phosphate Acetylated starch Acetylated distarch adipate Hydroxyl propyl starch Hydroxy propyl distarch phosphate Starch sodium octenyl succinate Acetylated oxidised starch Polyethylene glycol 6000 E1505 E1518 E1520 Triethyl citrate Glyceryl triacetate; triacetin Propan-1,2-diol; propylene glycol
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TI LIU THAM KHO

--------------------------------1. V TN THNH, Bi ging ph gia trong sn xut thc phm, i hc Cn Th nm 2000 2. L BCH TUYT V NHM TC GI, Cc qu trnh v cng ngh c bn trong sn xut thc phm , Khoa ha hc thc phm v cng ngh sinh hc trng i hc bch khoa H Ni nm 1996 3. L NGC T, c t hc v an ton thc phm, NXB Khoa hc v K thut nm 2006 4. L NGC T, Ha sinh cng nghip, NXB Khoa hc v K thut nm 2002 5. TRN NH TOI V NHM TC GI, Carrageenan t rong bin sn xut v ng dng, NXB Khoa hc v k thut H Ni nm 2006 6. L NGC T V NHM TC GI, Ha hc thc phm, NXB Khoa hc v K thut H Ni nm 2003 7. L VN VIT MN, Cng ngh sn xut cc sn phm t sa , NXB i hc quc gia Thnh Ph H Ch Minh nm 2004 8. TRN MINH TM, Cc qu trnh cng ngh trong ch bin nng sn thc phm, NXB Nng nghip nm 1998 9. NGUYN C LNG PHM MINH TM, V sinh v an ton thc phm, NXB i hc quc gia Thnh Ph H Ch Minh nm 2002 10. VN NH , Sn xut cht thm thin nhin v tng hp, NXB Khoa hc v k thut H Ni nm 2002 11. JIM SMITH, Food additive Users handbook , Chapman Hall 1993 12. E. FURIA THOMAS, Handbook of food additives, Voll II.CRC 1980 13. VLADIMIR KYZLIK, Principles of food preservation , Elsevier. 1990 14. www.inchem.org 15. www.3dchem.com
16. www.2k-software.de/ingo/farbe/nbetanin.html 17. http://www.fao.org
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Bi ging: Ph gia trong ch bin thc phm

Bin son: Nguyn Ch Linh

TRNG CAO NG CNG NG KIN GIANG KHOA K THUT CNG NGH

Bin son: Nguyn Ch Linh

Rch gi, nm 2007

Bi ging: Ph gia trong ch bin thc phm

Bin son: Nguyn Ch Linh

Bi ging: Ph gia trong ch bin thc phm

Bin son: Nguyn Ch Linh

Bi ging: Ph gia trong ch bin thc phm

Bin son: Nguyn Ch Linh

Bi ging: Ph gia trong ch bin thc phm

Bin son: Nguyn Ch Linh

79 81 81 81 81 81 82 83 84 85 86 88 91 93 94 94 94 95 96 96 96 97 97 98 101 101 110 110 111 111 116

Trng Cao ng cng ng Ki n Giang

Bi ging: Ph gia trong ch bin thc phm

Bin son: Nguyn Ch Linh

Trng Cao ng cng ng Ki n Giang

Bi ging: Ph gia trong ch bin thc phm

Bin son: Nguyn Ch Linh

Bi ging: Ph gia trong ch bin thc phm

Bin son: Nguyn Ch Linh

Bi ging: Ph gia trong ch bin thc phm

Bin son: Nguyn Ch Linh

Bi ging: Ph gia trong ch bin thc phm

Bin son: Nguyn Ch Linh

Ch s LD50 (mg/Kg th trng) 3000 6000 100-200 10000 4000 9500

Trng Cao ng cng ng Ki n Giang

Bi ging: Ph gia trong ch bin thc phm

Bin son: Nguyn Ch Linh

Trng Cao ng cng ng Ki n Giang

Bi ging: Ph gia trong ch bin thc phm

Bin son: Nguyn Ch Linh

Bi ging: Ph gia trong ch bin thc phm

Bin son: Nguyn Ch Linh

Bi ging: Ph gia trong ch bin thc phm

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Trng Cao ng cng ng Ki n Giang

Bi ging: Ph gia trong ch bin thc phm

Bin son: Nguyn Ch Linh

PH GIA DNG TRONG BO QUN THC PHM

Bi ging: Ph gia trong ch bin thc phm

Bin son: Nguyn Ch Linh

Bi ging: Ph gia trong ch bin thc phm

Bin son: Nguyn Ch Linh

Bi ging: Ph gia trong ch bin thc phm

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Trng Cao ng cng ng Ki n Giang

Bi ging: Ph gia trong ch bin thc phm

Bin son: Nguyn Ch Linh

Trng Cao ng cng ng Ki n Giang

Bi ging: Ph gia trong ch bin thc phm

Bin son: Nguyn Ch Linh

- Lan truyn- to cc sn phm trung gian.

- Kt thc phn ng.

Thay i gi tr dinh dng

Aldehyt, alcool, acide, epoxyde, xeton, polyme, oxy ha sterol

Lm gim mi, mu, cu trc, gi tr dinh dng, sinh c t

Bi ging: Ph gia trong ch bin thc phm

Bin son: Nguyn Ch Linh

Trng Cao ng cng ng Ki n Giang

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Bi ging: Ph gia trong ch bin thc phm