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Quy trnh sn xut bnh bng lan 01.05.

2011 01:52 Bi vit s gii thiu n bn c quy trnh sn xut bnh bng lan trong cng nghip, vi nhng hiu bit cn hn hp nn bi vit s khng trnh nhiu thiu st, mong bn c thng cm v gp bnh lun bi vit c hon chnh hn. Ni dung chnh c trnh by theo trt t sau: - Nguyn liu - Quy trnh cng ngh - Thuyt minh quy trnh cng ngh - Tiu chun sn phm Bi vit ch tp trung vo cc chnh, nhng cng gip ngi c hiu v c th ng dng c. 1. Nguyn liu chnh Bt m: thnh phn gm Glucid chim 70 - 90 % cht kh, protein chim 8-25% cht kh, lipid chim 2-3% cht kh, cn li l cht khong, vitamin, enzym. - Ch tiu cht lng bt m: Cm quan: Mu sc: trng hoc trng ng c trng Mi: mi ca bt t nhin, khng c mi v l V: khng c v chua Tp cht v c: khng ln ct, t, st Vt l mn: Cn trn ry 420 m : khng ln hn 20%

Qua ry 118 m : khng nh hn 80% Ha hc m: khng ln hn 13,5% Hm lng Gluten kh: 8-10% Hm lng tro: Khng ln hn 0,75% chua: khng ln hn 3,5 (s ml NaOH 1N trung ha cc acid c trong 100 g bt) Tp cht Fe: khng ln hn 30 mg/kg D lng ha cht tr su: nm trong gii hn cho php Vi sinh Nm c: khng c Vi nm: khng c - Nguyn liu ph Cht to ngt ng knh: m 0,14%, ng kh 0,15%, acid (pH) 7, tinh khit 99,75%, t l tro 0,15% ng nghch o, sorbitol Nc Ch tiu ha hc ca nc c: < 1,5 g/l Hm lng cn khng tan: < 10 mg/l pH: 6 - 8,5 cng ton phn: < 300 mg CaCO3/l Hm lng Clorua: < 0,1 mg/l Hm lng st tng s: < 0,01 mg/l

Ch tiu sinh hc ca nc Tng s vi khun hiu kh: < 200 khun lc/1 ml Tng s Coliforms, khun lc/100 ml: khng c c Cht bo: Shortening, du n, trng, mui, sa Ph gia Cht nh ha: leicithin, mn v diglycerid ca acid bo, esterpolyglycerol ca cht bo. Cht bo qun: canxi propionat Cht to xp: dng kt hp NaHCO3 v (NH4)2CO3 Cht iu v: acid malic, acid citric Mch nha Cht to mu: tatrazin (vng chanh) 2. Quy trnh cng ngh S sn xut quy trnh 1

S sn xut quy trnh 2

3. Thuyt minh quy trnh cng ngh Qu trnh ry Mc ch: Chun b cho qu trnh nho bt Cc bin i: bt khng cn tp cht, mn hn Thit b: my ry rung

Thng s thit b Bin (mm): 3 S vng quay trong 1 pht: 1500 Ti trng ring: (kg/h.cm): 84 Kch thc l ry (Mesh): 12 -20 Qu trnh phi trn nguyn liu ph v ph gia Mc ch: Chun b phi trn cc nguyn liu ph thnh nh tng, chun b cho qu trnh nho trn vi bt Cc bin i Bin i vt l: nhit tng nh Bin i ha l: to thnh h nh tng ng u, ha tan cc cht kh: CO2. O2, ...

Thit b s dng: my phi trn theo m

Thng s thit b Nhit lm vic: 0 - 100 oC Tc khuy: 60 - 120 vng/pht Thi gian: 10 pht Qu trnh nho Mc ch: Chun b qu trnh nho trn nh tng vi bt m to mng gluten ng nht, thun li cho qu trnh dp hnh Hon thin: cc ch tiu cht lng cho sn phm c dai, gin, xp do mng gluten c to thnh, khi bt nho c dai v c kh nng gi kh Cc bin i

Bin i vt l: nhit khi bt nho tng do ma st, nht tng Bin i ha l: Khi bt chuyn sang dng paste Protein ht nc, ht tinh bt trng n, to trng thi do Bin i ha hc S bin tnh ca protein di tc dng c hc Gliadin, glutenin s lin kt vi nhau bng lin kt hidro, cu disulfur Thit b s dng: my nho trn trc ng (quy trnh 1)

Thng s cng ngh Thi gian nho: 40 pht Nhit nho: 35 oC m bt nho: 25% Tc khuy: 20 vng/pht My nho trn lin tc (quy trnh 2)

Qu trnh to hnh Hon thin: to hnh dng p lm tng gi tr hng ha sn phm Thit b s dng: my cn - dp hnh Qu trnh nng Ch bin: nhit cao lm chn sn phm Bo qun: nhit nng cao (trn 200 oC), tiu dit vi sinh vt Cc bin i Bin i vt l:

Bin i v khi lng: khi lng gim do mt nc Bin i v nhit : nhit tng, nhit v bnh cao hn tm bnh Bin i ha hc Tinh bt h ha mt phn, vafbij thy phn to dextrin, ng. Xy ra phn ng Maillard trong giai on u ca nng (nhit thp) Xy ra phn ng Caramel lm mt ng nhng to mu nu sn phm Bin i cm quan: hnh thnh hng v, mu sc c trng cho sn phm Thit b s dng: l nng ng hm

Thng s cng ngh Nhit t c: 190 - 205 oC Thi gian nng: 8 - 9 pht Qu trnh lm ngui Mc ch: Chun b cho qu trnh bao gi Cc bin i Bin i vt l: nhit bnh gim Thit b s dng: bng ti lm ngui

Thng s cng ngh Tc lm ngui: 14m/pht Qu trnh bao gi Mc ch Mc ch bo qun: bnh d b ht m iu kin mi trng nn phi bo qun trong cc bao b chng thm du nc. Thit b s dng: Thng s thit b Vt liu bao b: OPP, PP Tc dn ti: 0 - 16 m/pht Phm vi nhit : 0 - 300 oC Lng ti bng ti: nh hn 5 kg So snh nh gi gia 2 quy trnh Thi gian: quy trnh 1 di hn Cht lng sn phm

Quy trnh 1: Cht lng km hn Quy trnh 2: Cht lng ng u, tt hn Thit b Quy trnh 1 so vi quy trnh 2 Mc t ng ha thp hn Mc v sinh thp hn Tnh linh ng ca thit b cao hn Tnh cng knh ca thit b cao hn T l ph thi Quy trnh 1 so vi quy trnh 2 l cao hn 4. Tiu chun sn phm Ch tiu bnh Bng lan tnh trn 1 n v bnh Solite ca Kinh (21g) Cm quan Mu sc: mu vng ti c trng Mi: mi thm t trng V: Ngt nh Cu trc: Xp, mm Tp cht: khng c tp cht Ha hc m: <= 25% Cht bo tng: 5g Cht bo bo ha: 2g Glucid tng: 11 g

Cholesterol: 11 mg Protein: 1g ng: 5g Hm lng tro khng tan trong HCl 10 %: < 0,1% Calcium: 14 mg St: 0,2 mg Dietary fiber: 0,4 g Vi sinh Tng s vi khun hiu kh: 104 khun lc/g Tng s nm men, nm mc: 100 khun lc/g Coliforms: 10 khun lc/g http://thietbihoachat.com/modules.php?name=News&op=viewst&sid=358

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