CNG NGH SN XUT

BNH KO
Nhm Vn in
NI DUNG MN HC
Bi m u
Phn I. Nguyn liu sn xut Bnh ko
Chng 1. Nguyn liu chnh
Chng 2. Nguyn liu ph v cht ph gia
Phn II. Cng ngh sn xut bnh
Chng 3. Cng ngh sn xut bnh quy
Chng 4. Cng ngh sn xut bnh m
Chng 5. Cng ngh sn xut mt s sn phm bnh khc
Phn III. Cng ngh sn xut ko
Chng 6. Cng ngh sn xut ko cng
Chng 7. Cng ngh sn xut ko mm
Chng 8. Cng ngh sn xut ko do
Chng 9. Cng ngh sn xut ko Scla
Chng 10. Cng ngh sn xut mt s loi ko c sn ca Vit Nam
Ti liu tham kho
1. L Ngc T. Ho sinh cng nghip. NXB KHKT. 1998.
2. L Bch Tuyt, Lu Dun, H Vn Thuyt, Nguyn nh Thng,
Nguyn Duy Thnh, Hong nh HoCc qu trnh c bn trong
cng ngh sn xut thc phm. NXB GD. 1996.
3. L Ngc T, Bi c Hi, Lu Dun. Ho hc thc phm. NXB
KHKT.2001.
4. Bi c Hi. Ch bin lng thc. 4 tp. NXB HBK H Ni.
1985.
5. Bi c Hi, Nguyn Th Thanh. K thut sn xut bnh v ko.
NXB Cng nghip nh.
6. H Hu Long. K thut sn xut ko. NXB KHKT. 1983
7. Biscuits, Cookies and Crackers. Peter Wade. Blackie academic and
professional.
8. Biscuits manufacture. Peter R.Whiteley
9. Biscuit, cookie and cracker mannufacturing. Manal 1- 6.
Bi m u
1. Tng quan v mn hc
2. Khi nim v bnh ko
Bnh: 50% bt (Note: m si, bn, min)
Ko: 50% ng
3. Phn loi
a. Phn loi bnh
b. Phn loi ko
4. Cc tiu chun quy nh vi sn phm bnh ko
Vi sn phm Bnh: TCVN 5909 1995
Vi sn phm Ko: TCVN 5908 1995
5. Nhu cu tiu th Bnh ko mt s nc
B & Anh: 11.33 Kg/ngui/nm
c 9.42 ,,
M 8.97 ,,
c 7.22 ,,
Php 6.67 ,,
Tnh hnh tiu th Vit Nam
Nm 1980 0.34 Kg/ngui/nm
Nm 1990 0.7 ,,
Nm 2000 1.3 ,,
Nm 2005 1.7 ,,
Bnh
Theo xut x: Bnh u,
Theo mi v: V (lt, ngt, mn), Mi (Cam, to, du, cam.)
Mc ch s dng: dinh dng, trng ming, n king, chc nng
Cn c vo nguyn liu chnh: Bnh np, m,...
Cn c vo c
im cng ngh
sn xut:
Phn loi Bnh
Phng php gia nhit: hp, rn, nng..
Phng php to hnh: p, ct, c..
i tng nghin cu:
Bnh qui
Bnh m
Bnh qui xp
Bnh qui dai
Cu trc: dai, xp, dn
Ko
Da vo trng thi: cng (carramen), do, mm ([H
2
O] 3%, 1020%
Theo hng v: Cam, chanh, to, du
Mc ch s dng: dinh dng, trng ming, n king, chc nng
Cn c vo nguyn liu chnh: Bnh np, m,...
Theo nguyn liu
Phn loi Ko
Ko sa: b, da..
Ko hoa qu
Kch thc
Loi < chng < nhm
Tinh du: cafe, soccola
Note:
Ko chanh < Ko cng hoa qu < Ko cng
NGUYN LIU SN XUT
BNH KO
PHN I
CHNG I
NGUYN LIU CHNH
Nguyn liu chnh
Bt
Cht to ngt
Bt m
Bt nng
Cc loi bt khc
ng Saccarose
ng chuyn ha
Glucose
Fructose
Mt tinh bt
Mch nha
Chng I. Nguyn liu chnh
Bt m
La m Bt m
Qu trnh ch bin
Trng
en
Cng
Mm
Trng
en
(Nghin)
Nghin phn loi Nghin ln
Ho hng Hng I Hng II
(q = 95 98%)
(q =70 85%)
Ho hng
Hng II
Hng I
Mt s hnh nh v
la m
Mt s hnh nh v
la m
Mt s hnh
nh v la m
Bt m
Bng 1. Thnh phn ha hc ca Bt m
Hng
bt
Thnh phn ha hc ca Bt m tnh theo % cht kh
Tinh
bt
ng
chung
Cellulose Protit Cht bo Pentosan Tro
Ho
hng
79.0 1.8 0.1 12.0 0.8 1.95 0.55
Hng I 77.5 2.0 0.3 14.0 1.5 2.50 0.75
Hng II 71.0 2.8 0.8 14.5 1.9 3.50 1.25
Thnh phn ha hc ca bt m ph thuc vo nhiu yu t nh: thnh phn ha hc
ca la m, hng bt,..
Note: So snh vi bt go t, bt go np, bt ng, bt khoai, bt sn Nhn xt
1. Protit
Protit
Albumin
Globumin
Glutnin (Glutelin)
Gliadin (Prolamin)
5.711.5%
5.710.8%
3442%
4050%
Thng chim 20% Protit
Tan trong nc
B ha tan
trong qu trnh
nho bt

Thng chim 80% Protit
Khng tan
trong nc

Ht nc
Gi bt kh
Trng
n
Gi chung
l Gluten
Hm lng
Thnh phn
Chim 814% cht kh
Ph thuc vo ging la m, kh hu, th nhng, hng,
To cht dinh dng
To khung gluten

Bt m
H
2
O
Nguyn
liu khc
Khi bt nho
Protit
H
2
O
Cc cht khc
Tinh bt
Nho
Khung Gluten
Ra
Gluten t
Khung Gluten
Ph v
hnh dng
W = 5560%
2. glucid (7075%)
Tinh bt
7080% glucid
Kch thc +
nguyn vn
Thy phn
(hng cao hm lng tinh bt cao)
Kh nng ht ncca khi bt nho
Tnh rn chc ca khi bt
Kh nng v tc thy phn
S thy phn Tinh bt Dextrin Maltose
Xc tc
Enzyme
Axit
Glucose
Dextrin
15% glucid
KN:
Hm lng: hng bt
Tnh cht
Amilodextrin (tm)
Eritrodextrin (tm )
......dextrin (hng hng nht)
Acrodextrin v Maltosedextrin
(khng mu c trng)
(Cht keo)
2. glucid (7075%)
Cellulose
Khi lng ~ 1500 gc (G), khng tan trong nc
% th cht lng bt
Ho hng: 0.10.5%
Nghin ln: 0.10.5%
Hemicellulose
Cc mono
% khong 28%, c th khng hp th c
pentose (C
5
H
8
O
4
)
Hexose (C
5
H
10
O
5
)
Khng tan trong nc, nhng tan trong kim, d thy phn hn Cellulose
Glucid
dng keo
N: L cc pentosan ha tan khng hon ton (ch yu trong
ni nh ca ht)
Hm lng: 12%
Trng n Dch keo nh hng n t/c ca khi bt nho
ng
nh hng
Thnh phn: Glucose, Fructose, Maltose
Hm lng: 0.61.8%
Tnh ht nc
Tnh trng n
Qu trnh ln men
Qu trnh nng
Protit, tinh bt
nh
hng
n cht
lng
bnh
Cu hi v nh ????
3. Lipit v cc cht ging Lipit (0.42%)
Lipit
Ngun gc: T phi v l mm
Hm lng: cha 7080% lng trn
L nguyn nhn gy i kht
2 dng
T do Gy i kht
Lin kt
Protit (P)
glucid (G)
Lm kh nng ht nc
a/h n t/c Gluten
Cc cht
ging Lipit
Photphatit ch yu l Leuxithin
Sterin
Nhng Vitamin ha tan trong cht bo
Sc t
Hot ng b mt ln
Kh nng to nh tng tt
a/h n t/c
ho nc
Protit
Tinh bt
Cc cht
khc
Cu hi v nh ????
Cu hi v nh ????
4. Cht tro v cc cht khc
Cht tro
Thnh phn: CaO, FeO, P
2
O
5

Hm lng: 0.72.1%, Hm lng cng cao cht lng cng
thp (ch tiu nh gi cht lng bt)
Cc cht khc
Thnh phn: ch yu
Vitamin nhm B (B
1
, B
2
, B
6
..)
Vitmin PP
Thnh phn: ch yu
amilasa
Proteasa
Vitamin
Hm lng: th cht lng bt
Enzyme
Hm lng: th cht lng bt
nh gi cht lng bt
Cc
ch
tiu
nh
gi
theo
TCVN
4359-
86
Trng thi v sinh
Mi, v
Hng ca bt
hm lng cht tro, trng, mn, acid,
hm lng Gluten t...
Xc nh bng hm lng cm
(v qu, ht) c trong bt.
Hng cao th
tro thp
mn
c trng cho mc nghin
Hng cao th mn cao
nh hng
Gi tr thc phm
Qu trnh keo ha
t/c nng bnh
Hm lng tp cht Fe s 3 (mg/Kg)
m W
bot
s 13 13.5%

(Ni nh tro ~ 0.40.45%, v ~78.5%)
Tc trng n ca Protit, Tinh bt
Kh nng ha tan, hh nng ln men..
nh
hng
n
qu
trnh
nho
bt
nh gi cht lng bt
Cc
ch
tiu
nh
gi
theo
TCVN
4359-
86
S lng v cht
lng ca Gluten
Th hin qua cc bng 2,3,4
nh
hng
Tnh nng bnh
Tnh cht ca khi bt nho
acid ca bt
Tn ti do
Mui axit ca photphat
Acid bo t do
Cc acid khc (lactic, acetic..)
Qu trnh thy
phn trong bo
qun ht, bt
Nng Molan (
0
N)
acid tng s
Gi tr ~ 35 (
0
N), hay
c pH = 5.86.3
trng
Mu trng ng Carotinotit
tro
T l nghch
% lp alrng
Khng mu
C tro cao
Hm lng v (cha nhiu sc t ni nh)
Bng 2. Ch s cht lng ca bt m
75% 80%
tro % 0.8 1.0
Hm lng Gluten t % 27 28
T l trn sng 29 mt/cm
2
- 0.5%
T l trn sng 32 mt/cm
2
0.5% s 3%
T l trn sng 38 mt/cm
2
s 3.0% -
Tp cht % s 0.03% s 0.03%
T l thu bt
Ch tiu
Bng 3. Ch s cht lng ca bt m trong sn xut bnh m
Hng bt

tro
%
ln
Hm
lng
Gluten
%
Mu sc % bt
cn li
trn ry
% bt
lt qua
ry
Thng hng s 0.55 s 43/5
*
- > 28 Trng hoc trng ng
Hng I s 0.75 s 35/2
*
43/75
*
>30 Trng hoc trng ng
Nghin ln s 0.7 s 67/2
*
38/30
*
> 20 Trng hoc trng ng
* T s l s hiu ca ry, v mu s l % bt cn li trn ry hoc lt qua ry
Bng 4. Ch s cht lng ca bt m trong sn xut M si
Hng bt

tro
ln
Hm
lng
Gluten
%
Mu sc % bt
cn li
trn ry
% bt
lt qua
ry
Thng hng s 0.75 s 140/3
*
s 27/2
*
> 32 Hi vng
Hng I s 1.10 s 19/3
*
43/35
*
>32 Hi vng nht
Hng II s 1.80 s 27/2
*
38/60
*
> 25 Hi vng
* T s l s hiu ca ry, v mu s l % bt cn li trn ry hoc lt qua ry
Tnh
cht
nng
bnh
ca bt
m
Lc n ca bt m
N: L kh nng to khung Gluten hoc to khi bt
nho vi nhng tnh cht xc nh.
Do h Protein-Protease quyt nh
Bt m
mnh
Hm lng Guluten cao
Kh nng ht nc ln

Bt
nho
n hi
D gia cng c hc
Kh nng
sinh ng
v to kh
Hm lng ng
Cht lng bnh: ngt, mu sc...
To CO
2
(ln men)
To mu sc, mi, v (Cramen, Melanoidin..)
(Hm lng ng trong bt m khong 23%, vi bnh m yu cu l 5.56%, do
kh nng ng ha ca bt khi chun b bt nho.Bt m hng cao c kh nng sinh
ng hn hng thap, ni chung bnh m lm t bt m c kh nng sinh ng km
c th tch nh v mu sc v bnh km..)
Kh nng to kh
c trng bng lng CO
2
trong 1v
thi gian ca 1v bt nho c nho
trong 5
h
, thng dng v V
CO2

Hm lng ng v kh
nng sinh ng ca bt
Cch xc nh
PP x da trn nhng t/c l hc of Gluten t hoc ca bn.
C s SX thng nh gi theo cht lng ca Gluten t
Cc loi bt khc
Bt
khc
Mc ch s dng
Gim gi thnh
Ci tin k thut, i mi cng ngh.
a dng ha sn phm, ph hp th hiu
Yu cu vi bt thay th
To Gel tt vi bt m
T l Gluten,
amylopectin
VD
Bt mnh Bt yu
Bt nng
Bt yu Bt mnh
Vitamin C
Nhng yu cu c th ca bt nng nh bng di
Bng 5. Yu cu ca bt nng
Ch tiu Hm lng Ch tiu Hm lng
Mu sc Trng sng Hm lng tro s 0.4%
Mi v Khng c mi v l Hm lng cht x s 0.15%
Hm lng tinh bt > 85.5% Hm lng Fe s 5mg/100gbt
m s 12% Tp cht, su mt Khng c
Bo qun bt
Bo
qun
bt
Nhng biu hin suy
gim cht lng ca bt
Vn cc do ht nc
i kht do oxy ha cht bo
Do vi sinh vt
Nhng yu cu
ca kho bo qun
W
kk
s 85%, thong mt
kk
= 34 m/s
T
0
ca kho bo qun = 1525
0
C
Kho chng dt, chng m...
Sp xp hp l
Xp bt theo tng dy, khong cch
ti thiu 2 dy l 1m.
t bt trn k, cch mt t 0.50.7
(m)
Chng bt khng cao qu 2 (m).
Thng xuyn kim tra kho bo qun, mi, su b.
ng Saccarose (C
11
H
22
O
11
)
ng
Sac
c im
tnh cht
M
pt
= 342, d = 1.588 (g/cm
3
), t
0
nc
= 185(
0
C), = 66.5 .
Ho nc, ht nc khi W
kk
> 90%
Rt d ha tan, c
kh nng ha tan
Tng theo t
0

a/h bi cc cht khc, G, F, MTB...
C
11
H
22
O
11

+ H
2
O C
6
H
12
O
6
C
6
H
12
O
6

+
B thy phn trong mt axit, Enzyme
Enzyme
H
+

Glucose Frutose
B phn hy bi nhit , khi t > 180
0
C (p Cramem)
Cc yu cu k thut, th hin bng 6
Bng 6. Yu cu k thut vi ng Saccarose trong sn xut Bnh ko
Ch tiu Hm lng Ch tiu Hm lng
Hm lng Saccarose > 99.7% Hm lng tro s 0.15%
Hm lng ng kh s 0.15% pH 7
Hm lng nc s 0.05% Mu sc Trng tinh
ng Glucose, v ng Fructose
ng
Glucose
v
ng
Fructose
ng
Glucose
dng dung dch th ho nc hn dng tinh th
D tan trong nc v tan tng theo nhit
Ht m
Dng tinh th t ho nc
ht m khi Wkk > 85%
Glucose
Rt kh kt tinh so vi cc ng khc
Kh nng ht m tng khi gia nhit
Aldehit,cc hydroxylmetyl
Frucfuron, cht mu
Cc cht mu sm hn
b phn
hy bi t
0

H
+

OH

ng
Fructose
Ht m
Rt d ht m
Khi W
kk
> 40%
R ha tan
Nhy cm vi nhit ,
to ra sn phm xm mu
S c mt ca Fructose lm
cho sn phm bnh ko tng
kh nng ht m, hn ch
thi gian s dng, tng
do ca bnh sn phm, kh
nh hnh do nghin cu
s dng hm lng hp l
ng chuyn ha
ng
chuyn
ha
N
ng nghch o: l sn phm thy phn ng Saccarose di tc
dng ca H
+
, hoc Enzyme (Saccarosae or investase) theo phng trnh:
ng chuyn ha: l ng nghch o khi t l Glucose v Fructose l
1:1. Do khi thy phn hon ton Sac ta thu c ng chuyn ha
C
11
H
22
O
11

+ H
2
O C
6
H
12
O
6
C
6
H
12
O
6

+
Enzyme
H
+

Glucose Frutose
u nhc
im khi
dng ng
chuyn ha
trong sx ko
u im
Ch ng trong
sn xut
Ch ng nguyn liu
Thc hin v ch ng
c cng ngh
nht thp
t bt
D khuy trn
Ko sn phm c cht lng cao
Nhc im: hm lng ng khu cao ko d b chy
tiu th ngay
Mt tinh bt
Mt
Tinh
Bt
N: l sn phm thy phn tinh bt khng hon ton bng axit hoc enzyme
(C
6
H
12
O
5
)
n

+ nH
2
O
H
+

Glucose + Maltose + Dextrin
Mt tinh bt
Enzyme
Thnh phn ca MTB, gm Glucose, Maltose v Dextrin ngoi ra cn cha mt s
thnh phn khc nh: Tinh bt cha thy phn, Fructose do chuyn ha t
Glucose, Saccarose, v cc Dextrin khc nhau...
Vai tr ca
MTB trong sn
xut bnh ko
Lm cht chng kt
tinh rt hiu qu
Glucose
lm tng
Kh nng ha tan
Lng ng kh
Tnh ht m
Khng ch
hm lng
ng kh
s 15%
Maltose
ngt ~ Saccarose
t a/h n ha tan ca Saccarose
ln
Dextrin
ln
Chng kt tinh tt
Do, dnh
Ngn cn truyn nhit
kh nng ket tinh lai ca Sac
Gim ngt
Lm tng hm lng
ng tng s
Lm tng cht lng sn phm: ci thin cng, dn,trong, ngt...
Mt tinh bt
Quy trnh sn xut Mt tinh bt bng acid
Tinh bt
Dch ha (2528 Bx)
ng ha
Trung ha
Ty mu
Lc
C c
Mt tinh bt
(80 Bx)
Than hot tnh
Na
2
CO
3

HCl, t
0

B lc
t
% ng kh
37%
t
0

ng ha
Nhit
pH
Thi gian
Mt tinh bt
Mt
s
ch
tiu
ca
Mt
tinh
bt
Mc
ng ha
N: l hm lng ng kh (tnh theo Glucose) trong MTB
3 mc
Thp: G(1011%), M(1112%), D(7879%)
Trung bnh: G(2021%), M(2122%), D(5557%)
Cao: G(4041%), M(4142%), D(1516%)
a/h: mc cao
hm lng ng kh
cao ngt tng &
do tang
axit
ca bt
N: acid ca MTB l s ml dd NaOH 0.1N trung ha
va 100 gram cht kh trong Mt tinh bt.
Gi tr thng = 2527, nu cao /h n kh nng chuyn
ha ca Saccarose
Mch nha
Mch
nha
N: l sn phm thy phn tinh bt nh Enzyme -amilase
Thnh phn chnh l Maltose (8085%)
Ngun thu Enzyme t thc mm hoc t vi sinh vt
Quy trnh sn xut Mch nha t bt go np
Bt go np
Dch ha (1516 Bx)
ng ha
Lc
C c
Mch nha
(80 Bx)
Enzyme
B lc
(32
0
C,48
h
)
CHNG II
NGUYN LIU PH
2.1. sa
Sa
Mc ch
To hng v thm ngon cho sn phm
To xp cho bnh
To mm cho ko
Nng cao gi tr dinh dng cho sn phm bnh ko
Dng s dng: ti, c (c hoc khng ng), bt
Cc tiu chun vi nguyn liu sa bng 7
Bng 7. Cc tiu chun vi nguyn liu sa
Sa ti Sa c Sa bt
Ch tiu Hm lng % Ch tiu Hm lng Ch tiu Hm lng %
Protit 3.3 Protit 8.88.9% Protit 26.5
Lipit 3.7 m 26.5% m s 3.5
Nc 87 acid 48 Lactose 38.5
Lactose 4.7 Saccarose 4044.5% Khong 6.5
Khong 0.7 Cu s 5.10
-6
%
Hp cht N
2

Casein
Albumin
Globumin
3.3
2.7
0.4
0.2
Sn s 10
-4
%
Pb s 2.10
-6
%
2.2. Trng
Trng
Mc ch
To hng v thm ngon cho sn phm
To xp, cha Albumin c kh nng to v gi bt kh
To mu vng cho bnh
Nng cao gi tr dinh dng cho sn phm bnh ko
Dng s dng: ti, lnh, bt
Cc
tiu
chun
Trng ti: nguyn vn, khng ln tp cht, mu sc ng u, khi
soi th trong sut, mu hng nht, c 1 chm hng trong, khi lc
khng ku, chm trong dd NaCl 10%. Trng bo qun lu: v kh
hn, khi soi c mu , c vt ln trong ti kh, khi lc nh th ku,
khi b trong dd NaCl 10% th l lng, khi p ra c mi hi nh.
Trong SXBK tuyt i khng dng trng b hng (khi lc ku,
khi soi c, khi p ra c mi chua, thi (H2S) hoc c mi mc
Trng
lnh
N: l khi trng c nh u lng trng, lng c
lm lnh n -23
0
C, c th b sung ng hoc khng
Yu cu: W s 75%, Hm lng Protit 10%, Hm lng
cht bo 10%, acid 15, khng ln tp cht, v khi
tan bng khng c mi v l.
Bt trng
N: l sn phm ca qa trnh sy trng ti.
Cc dng bt trng: Bt lng , bt lng trng,
bt trng nguyn (gm c lng trng, )
Yu cu vi bt trng ti bng 8.
2.2. Trng
Bng 8. Cc tiu chun vi nguyn liu bt trng
Ch tiu Bt lng Bt lng trng Bt trng nguyn
W s 5% s 9% s 9%
Protit > 45%
Lipit > 50% s 1% > 35%
tan s 50% > 90% > 85%
tro s 5% s 4%
acid s 35% Kim s 10%
Mu Vng da cam Trng ng Vng xm
Trng ti
Kim tra, la chn
(2225 Bx)
Loi v
nh trn u
Say
Bt trng
(40 Bx) C c
2.3. Cht bo
Cht
bo
Mc ch
To hng v thm ngon cho sn phm
To dn, xp.
Lm cht chng dnh khi to hnh
Nng cao gi tr dinh dng,tng sinh nng lng
Dng s dng: du thc vt, m ng vt, b..
Du thc vt
Chy du
D b oxy ha
Cc ch tiu, th hin bng 9
Bng 9. Cc tiu chun vi nguyn liu Du thc vt
Ch tiu Du cacao Du da Du hng dng
T
nc
(
0
C) 3236 2028 3040
t
dd
(
0
C) 2227 1415 1618
Khi lng ring (g/cm
3
) 0.92 0.9250.926 0.9210.931
Ch s acid 11.5 - -
Ch s It 3.43.6 510 119144
Ch s x phng ha 192 200 192 200 182194
Mu Vng nht Trng 150C -
Mi v Thm d chu - -
2.3. Cht bo
B
N:
Tn ti di dng nh tng.
Thnh phn: Cht bo > 83%, Protit = 11%, Khong = 0.2%, W = 15.2%
Nhit nng chy, bo qun: T
0
nc
= 3035
0
C, T
0
dd
= 1525
0
C, T
0
bq
= -10-12
0
C
Cht bo c
Hydrogen ha
C
n
H
2n
COOH + H
2
C
n
H
2n+1
COOH
C
n
H
2n-1
COOH + 2H
2
C
n
H
2n+1
COOH
Pt
Dng s dng
Margaring
Shorterning
T
0
nc
= 4050
0
C
Hm lng cht bo > 80%
a trc tip vo sn xut
Bnh ko
T
0
nc
= 4045
0
C
Hm lng cht bo > 90%
Dng ch yu rn, chin
(T
0
dd
= cao)
B
Tn ti di dng nh tng.
M
T
0
dd
= thp
T
0
nc
= cao
Du TV
Nh ha, hot ng b mt
To lp du dinh, bin mi, gim gi tr cm quan
T
0
nc
= thp, T
0
dd= thp
Du hng dng, du bng, du lc, du socola..
Cht
ph
gia
Cht ph gia to cu trc: Polysaccarit (peptin), Polypeptit (Gelatin..), Protein
(Albumin..), Tinh bt (tinh th + bin tnh), Agar-agar, Aalginat, carrageenan..
Cht ph gia
Cht to mi: tinh du (hng to, chanh, du, cam..), Ester tng hp...
Cht to v:
NaCl, ng
Cc acid thc phm nh: acid citric, tactric, malic...
Cht to mu:
T nhin
Tng hp
Nhm A:
Nhm B:
Nhm C:
Yu
cu
Khng c c tnh
Sn phm chuyn ha
khong c c tnh
C tnh ng ha cao
tinh khit > 60%, cn li
l cht mu khng gy c
Cht to
xp, n
PP sinh hc: dng VSV CO
2
xp n
Ln men
PP hc
NaHCO
3
: lm bin tnh tinh bt to mu vng tuoi
2NaHCO
3
Na
2
CO
3
+ CO
2
+H
2
O
t
0

(NH
4
)
2
CO
3
NH
3
+ CO
2
+H
2
O
t
0

Pt
Cht nh ha: l cht lm tng lin kt, gm cc photphatit thc phm (leuxithin)
Cht to bng v tr gip to hnh: nh Paraphin, sp ong, sap c voi...
(NH
4
)
2
CO
3
: to NH
3
gy mi
Cht chng oxy ha
CNG NGH SN XUT
BNH
PHN II
CHNG III
CNG NGH SN XUT
BNH QUY
4.1. Quy trnh cng ngh
Bt m
Bt nng
Nguyn liu ph
(ng, trng,
sa, b, mui)
S ch Nho bt p to hnh Nng
Cn Ct to hnh
Vn
Lm ngui Phn loi Bao gi Sn phm
Thc n
gia sc
Nghin
4.2. Gii thch quy trnh
4.2.1.S ch nguyn liu
4.2.2.Nho bt
4.2.3. To hnh
4.2.4. Nng bnh
4.2.5. Hon thin sn phm
4.2.6. Bao gi v bo qun
4.2.7. Mt s tnh ton trong sn xut bnh quy
S ch nguyn liu
Bt m
Bt nng
Bt nguyn liu
Sng ry
Mc ch
Trng thi thch hp hn
Loi tp cht (t, ct,
su, mt, vn cc)
ng ng sch Bt ng
Sng ry
Tp cht, vn cc
Nghin nh
My nghin
S dng
(d = 12 100 m)
Cht bo
(thng dng shorterning)
Gia nhit n nhit
bt u nng chy
Dung dch cht bo
S dng
Bo qun
(nh ha tt)
Bo qun
D ha tan
[ ] cao
Khng c
tinh th
T gia nhit < t
nc
rn khng ng u
T gia nhit > t
nc
rn khng ng u
Thuc n
(tinh th)
Ry
Ht nh
d = 11.5mm
Tp cht, vn cc
Bt TN
Nghin nh
Ry d = 2050 m
+ H
2
O
T
0
= 2530
0
C
Dung dch
Nho bt
Bo qun
Ph gia (nu cn)
(Phn b ng u)
Trng ti Dch trng
Lng trng
Lng
Hn hp
Dung dch ng u
nh trn
Bo qun
t 2
h

S dng
Bt trng Dung dch ng nht
+ H
2
O
T
0
= 2545
0
C
(Bin tnh protein, protease)
[ CK] = 7075%
Thuc n
Trng
Trng ti
Bt trng
Sa
Sa ti
Sa c
Sa bt
Kim tra cc ch tiu cht lng
Thnh phn ha hc
Bo qun S dng
(Sa ti t 30 pht)
Kim tra cc ch tiu cht lng
Thnh phn ha hc
Ha tan
+ H
2
O
T
0
= 2530
0
C
Dung dch
[ CK] = 2530%
Bo qun
S dng
Vani (Valinin) Dung dch
[ CK] = 4550%
Ethanol
T
0
= 4550
0
C
Trn vi Saccarose
T l vani/g = 1/12.5
Bo qun
S dng
Nho
bt
N: l qu trnh phi trn bt m + nguyn liu ph + H
2
O + cc cht
khc Khi bt nho di tc dng c hc
Yu
cu
ca
khi
bt
nho
C W
bn
thch hp
Protein, tinh bt.. ht nc trng n
To hnh, nng, cn..
Ha tan cc cht cn ha tan nh ng, sa,
thuc n...
Thng
Quy xp: W
bn
= 1620%
Quy dai: W
bn
= 2026%
(tnh ton lng
nc a vo)
Khi bt phi
ng nht
T
0
nc
s dng
D ha tan
T
0
= 4045
0
C
Khng lm bin i cc hp cht
Kh nng
o trn
Phng php o trn
Thit b o trn
Thi gian o trn
Kh nng ha tan ca cc cht, kch thc...
Th t nho bt: Sac + mui + cht bo + trng +
sa + tinh du + nguyn liu ph (MTB, ng
chuyn ha, mt ong) Khi ng nht + bt m
+ thuc n + bt thay th + bt m cn li
Thi gian nho bt
Yu cu v cht lng khi bt nho
Bnh quy dai
+ Khng b t, nt khi cn
+ Do n hi, t bt kh v bt kh
phi rt mn
Bnh quy xp
+ Do, ti ( n hi thp)
+ Bt kh va phi v mn
+ Thng W
bn
(dai) > W
bn
(xp)
S hnh thnh khi bt nho
Vai tr chnh
Protein
Tinh bt
Chng
l
h/c cao phn t: M
pt
= vi chc vi trm
nghn v C
a nc, khng tan trong nc, d ht
nc v trng n
Gi c mt lng nc ln
L
thuyt
lin
kt
Pha I
Nhm ho nc Sonvat ha
(Trong v ngoi)
+ H
2
O
Ta nhit
H
2
O trng thi lin kt
Lin kt ha hc yu
V tg t (khng ng k)
Lng nc lin kt = 3035%
Pha II
ng lc
(P thm thu)
Cu trc bc cao ca protein
Cu trc ca ht tinh bt
Cu to ca protein: o-Gliadin < |-Gliadin<Glutenin
Protein b peptyl ha to phn t thp
Nh trong, ln ngoi
Khng ta nhit
Khng phi l lin kt ha hc
Tng tc lc tnh in
V tng mnh ~ 200% so vi th tch ban u
Nhit
T
0
= 2540
0
C: hydrat ha ch yu protit
T
0
= 5560
0
C: hydrat ha ch yu tinh bt
Ly = ethanol 40%
Cc yu t nh hng
Cc
yu t
nh
hng
Nguyn liu
a/h ca bt m
a/h ca ng
a/h ca cht bo
a/h ca trng
a/h ca thuc n
a/h ca cc thnh phn khc
Cng ngh
a/h ca ch nho
a/h ca phng php nho
a/h ca thit b nho
a/h ca cc yu t cng ngh khc
Cc yu t khc
nh
hng
ca
bt m
Cht
lng
ca
Gluten
S lng ca Gluten
T l ly bt
mn ca bt
Kh nng ht nc, trng n
Kh nng to khung, bn v vng chc ca khung Gluten
VD
Bt mnh Bt yu
Bt nng
Bt yu Bt mnh
Vitamin C
Thi gian hnh thnh khung gluten (thp ngn | th t |)
Kh nng lin kit vi cc thnh phn khc (glucid, protein )
Kh nng gi bt kh xp
a/h n cht lng bnh
nh hng ca bt m
a/h n m ca bt (W
bt
+ 1% kh nng ht
nc ca bt | 1.81.9%) thng W
bt
=2730%)
Thi gian nho (cao di)
iu chnh cht lng
Kh nng ht nc lng nc a vo nho bt
a/h n kh nng ht nc (cao th cng cao)
T l cm, tp cht |
a/h n S b mt (S mn |)
Tc ht nc v trng n
Mc ht nc (mn > th)
nh
hng
ca
ng
a/h n
kh
nng ht
nc
ca khi
bt nho
Dng kim sot kh
nng ht nc ca bt
nho: nu [g] |
[g] | th kh nng ht nc ca protit, tinh bt + bt nho nho.
Nu [g] | 1% th kh nng ht nc ca bt nho + 0.6%
a/h n P d ca khi bt nho: P
d
= P
T
- P
N

P
N
| P
d
+ ht nc +
nh hng ca ng
Kh nng trng n + H
2
O
t do | bt nho nho, dnh
lin kt pr H
2
O, tinh bt - H
2
O + (nc lin kt)
Bt nho bnh quy xp
P
T
: l p sut thm thu ca cc thnh phm bn trong ht bt
P
N
: l p sut thm thu ca cc thnh phm cht tan bn ngoi
ht bt (albumin, Globulin, ng, cc cht ha tan khc)
VD:
W
bn
nh = 1622%
[g] ln = 2835%
Thi gian nho ngn
a/h n trng thi vt l
Mm
Nht

Khi bt nho
nho, dnh

Cn, to hnh (khun)
Khay nng
Kch thc ht ng nh
Bt nho bnh quy dai
W
bn
cao = 2225%
[g] thp hn = 2430%
Thi gian nho di
Kch thc ht ng c
th ln hn
Bnh m: ln men CO
2
, Carramen [g] cao
To mu, mi: Carramen,
Melanoidin..
nh
hng
ca
cht
bo
a/h n
do
C a/h tt hay xu
cn ph thuc vo
Kh nng lin kt gia cc phn t (lin kt a bo or khng)
Khi hm lng tng ( trong gii hn) do, xp
Kh nng gi bt kh xp
nh hng ca cht bo
Mc phn tn ng u
Thnh phn cht bo:
To mng mng
Bao trm
Bi trn
Ht bt gi c bt kh xp
To mng mng
Cao P
d
+ kh nng ht nc, trng n +
Thp bt nho kh, di, bnh mau xp
Tt cht lng bt nho tt nh ha
Lm nh ht cht bo
| bn ht cht bo
Phn b ng u
Cht nh ha thng dng
Diglixerin
Strerin ca sorbat
Photphatit thc phm (ch yu l leuxithin)
nh
hng
ca
cht
bo
Sinh hc
Ha hc
Protit
ng: (G, F, M, D)
Tinh bt
nh hng ca thuc n
(NH
4
)
2
CO
3


NaHCO
3

Cc cht khc
Sinh trng
v pht trin
ca VSV
- Kh: CO
2
, NH
3

- Cht d b nhit
phn to kh
- Cht d bay hi
bi nhit
Xp
T
0
, Q
Kh: NH
3
, H
2
O mu vng, v khai
Kh: CO
2
, H
2
O, mu vng ti, v
thm ngon
Hn hp
NaHCO
3
v
(NH
4
)
2
CO
3

Hm lng: 0.30.5% bt m
Bt nho xp 0,4% NaHCO
3
+ 0,05%(NH
4
)
2
CO
3

Bt nho dai 0,7% NaHCO
3
+ 0,08%(NH
4
)
2
CO
3

(So vi bt m)
(So vi bt m)
Bnh quy 8590% NaHCO
3
+ 1015%(NH
4
)
2
CO
3

nh
hng
ca
bt m
Tinh
bt
Mt tinh bt v
ng chuyn ha
Trng
Sa
Cho bt nho do (e hm lng Ap), ti, xp
Trong nng
Dng hm lng thch hp
Tng mm, ti, xp
nh hng ca
nguyn liu khc
ng chuyn ha caramen ha to mu cho bnh
Tng tnh ho nc ca bt
Tng cht lng, tng hm lng cht d hp th
Lng trng
Tng cht lng, tng hm lng cht d hp th
Tng ti, dn(do c cha cht bo m gluten d lin kt)
Dextrin: tng nhn, bng (b quy dai)
Nhiu bnh qu dn, d gy
[ ] = 1315%
MTB dng trong bnh quy dai, hm lng 2% nu
qu ln th nht, dnh a/h n cng on khc
Albumin to bt, kh to xp
Buxithin l cht nh ha tt
Caroten to mu vng tui
Hm lng
Xp: 4.55% bt m
Dai: 33.5% bt m
m
ca
khi
bt
nho
Yu cu ca
khi bt nho
a/h ca m
Cc yu t
a/h n W
bn

Lng nc
a vo
Ha tan cc cht ha tan (ng, bt n)
C W
bn
thch hp (thy thuc vo tng sn phm)
Phi ng nht (cc phn t phn b ng u)
Tc hnh thnh khi bt nho W cao th t nho gim
m ca khi
bt nho
Kh nng ht nc v trng n cc cht
Lng nc a vo
Kh nng ht nc ca nguyn liu
W
bn
, | th lng nc a vo |
Loi sn phm (xp < dai)
a/h n cng ngh: t nho, t nng, cn to, to hnh
Sn phm (xp W
bn
= 1622%, dai W
bn
= 2225%, ),
Cng ngh
Hng ca bt (hng cao th W
bn
thp)
Kh nng ht nc ca nguyn liu
m ca nguyn liu
Cc yu t khc
Xc nh lng nc a vo
c bn O H
m m m =
2
vi
bn
CK
bn
W
m
m

=
100
100 .
Trong :
O H
m
2
: L lng nc a vo trong mt m (Kg)
m
bn
: L khi lng khi bt nho trong mt m (Kg)
m
c
: Tng nguyn liu ca mt m nho (Kg)
m
CK
: Lng cht kh c trong nguyn liu (Kg)
W
bn
: m ca khi bt nho (%)
Bi tp: Tnh lng nc cn thit nho bt c cng thc sau: cho W
bn
= 21%
Bt m: 100 (Kg), W = 12%, Mui n: 0,625 (Kg), W = 6%
Bt nng: 25 (Kg), W = 12% (NH4)2CO3 0,065 (Kg), W = 16%
ng: 31,25 (Kg), W = 0,05% NaHCO3 0,65 (Kg), W = 16%
Sa bt: 1,25 (Kg), W = 12% Bnh hi lu: 6 (Kg) W = 4%
Shortening: 20 (Kg), W = 2% Hng liu: 0,1 (Kg), W = 0%
Trng ti: 33,75 (Kg), W = 12%
Nhit ca nc a vo
T
0
nc
( t
0
khi bt nho)
a/h n tnh cht
l ha ca bt
Kh nng ht nc, trng n
Kh nng to gel
Kh nng to h ha tinh bt
Ha tan cc cht
Hot ng ca enzyme
a/h n tnh cht
l ha ca bt
Nhit nguyn liu vo
T
0
ca nc
Bin i cc thnh phn
Ma st cc phn t
Mi trng xung quanh
L hc: ha tan, ht nc (pha I)
Ha hc: phn hy thuc n
iu chnh nhit
khi bt nho
iu chnh nhit nguyn liu vo
iu chnh nhit nc a vo
iu chnh nhit mi trng nho bt
Thi
gian
nho
bt
L mt trong nhng thng s quan trng trong qu trnh nho bt
a/h n
Cc yu t a/h
n t nho
t/c l ha ca khi bt nho
Thi gian nho
Mc ht nc, trng n Gluten, tinh bt
Nguyn liu: (hm lng, cht lng gluten, m
ca nguyn liu, t l cc thnh phn nguyn liu)
Cng ngh, thit b: (phng php, nhit nho,
thit b nm ngang, dng, lin tc, gin on, kiu
cnh khuy
bn ca khung Gluten c to hnh
Kh nng o trn (mnh, ng u)
Yu cu ca sn phm
Cc yu t khc.
S phn b ng u cc thnh phn nguyn liu
Mc ha tan cc thnh phn cht ha tan (nht l
ng, mui, thuc n)
Dai > xp
t dai = 40 65 pht
t xp (ng) = 20 25 pht
t xp (h) = 20 25 pht
Thit b nho
Thit b nho gin on
e
Nguyn liu
Gi
Trc quay
Cnh khuy
u im
+ n gin, d ch to
+ Thao tc d, u t thp
Nhc im
Nc + ng + mui + cht bo + trng + nguyn liu ph (ng chuyn ha, MTB..) +
sa + tinh du Khuy trn u trong trong thi gian (t = 23 pht) ri + bt m sau
nho ng nht ri + thuc n nh trn trong thi gian (t = 45 pht) ri + bt thay th
v + bt m cn li, tin hnh nho tip trong thi gian (t = 1550 pht)
+ Cht lng khng n
nh
Th t nho bt
+ NS thp, c gii, t ng thp
Tha mn:
ng, mui dng tinh th ha tan trc bt nho xp (nghin nh)
Cht bo (nh ha, a trc bt nho khng lm gim t
0
ca cht bo)
Thuc n
Thuc n c tnh kim (trnh nguyn liu c tnh acid)
Trnh s phn hy sm
Trnh s phn ly
Thit b nho kiu nm ngang
Thit b nho lin tc
Thit b nho
Bt m
Khi bt nho
u im
Nhc im
+ Nng sut ln, cht lng ng u, n nh
+ m bo v sinh, c gi, t ng ha cao
+ Yu cu chuyn mn cao, chi ph ln
+ Phc tp, cng knh
Nguyn tc:
G I: chun b dch nh tng: Nc + ng + mui + nguyn liu ph (ng chuyn ha,
MTB..) + tinh du khuy trn u vi e = 200300 v/p trong t = 23 pht to khi ng nht
ri + sa + cht bo + trng khuy trn vi e = 15001800 v/p trong t = 1.53 pht to thnh
khi ng nht.
G II: Nho bt
Khi ng nht + bt m (e = 2530 v/p
Xp t = 23 pht
Dai t = 812 pht)
Thuc n
Xp t = 23 pht, e = 1015 v/p
Dai t = 58 pht, e = 5060 v/p
Bt thay th +
bt m cn li
Xp t = 710 pht, e = 1015 v/p, W
bn
=1620%
Dai t = 2025 pht,e = 1520 v/p, W
bn
=2025%
Nhit nho
Xp t
0
= 2628
0
C
Dai t
0
= 3540
0
C)
Cu to: (hv)
+ Dng ni hai v, iu nhit, c cnh khuy
To hnh
2.3.2. Cn khi bt nho
Cn
Xut hin ng lc
Ngang
Dc

To hnh d dng
Gi c hnh dng
tt sau khi to hnh
do
| cng, do
+ nht
Sau
khi
cn
Xut hin ng lc
Gluten sau khi cn
Tnh n hi +
Mch phn t gluten | do cc phn t b t c ni li
a/h n CL bnh
Phn b, loi b khng kh tha ng u
B mt bnh tr ln bng, p hn
dn, n |, d to hnh
K
thut
cn
Thit b: my cn trc p, d gim dn, sau mi ln cn yn mt thi gian
khung gluten bin dng dn, v phc hi 1 phn khung gluten
S ln cn
e Cng ngh, thit b, nguyn liu, sn phm, cht ph gia
Dai > xp
Ho hng > hng I > hng II
Thi gian yn khng qu di do
Bay hi nc trn b mt
To lp v trn b mt
Hot ng ca enzyme, VSV
Bnh nt,
gim CL
K thut cn
K
thut
cn
2.3.2. Cn khi bt nho
B sung:
Phn d tha sau khi cn, phn bt nho khc
NaHSO
3
(gim s ln cn) (lin kt)
Cht chng dnh (tinh bt, khng kh nng) ln trc cn
At = t
bn
- t
mt

Tc bay hi nc trn b mt
iu chnh hm m ca khi bt nho
Thng At 7
0
C
Phng php
yn khi bt nho
Trnh chng khi bt ln nhau (t
0
| )

KK
= 8590% ph lp vi du
90mm 70 50 80 60
Gp
i
Ho hng: s b 5 ln 90mm 70 50(gp i i chiu) 80 60(sau mi
ln yn 1060 pht) sau cn tip 4 ln 35mm 20 (gp i i chiu)
25 10 23mm
To hnh
* To hnh bnhquy dai (dp hnh)
Khi bt nho
F F
Bnh sng
Dy ct
Khun
Cu to (hnh v)
+ Khun c mp c mi sc
+ H thng dy ct
u im
+ Hnh dng a dng, phong ph
Nhc im
+ Tn hao ln
+ Nng sut nh
To hnh
Cu to (hnh v)
u im
+ Hnh dng a dng, phong ph
+ Nng sut cao, c kh ha, t
ng ha cao
+ Sn phm ng u
Nhc im
+Cng knh phc tp
.
.
.
.
. .
. .
.
.
.
.
.
.
. .
Khi bt nho
1
4
3
5
2
6
1: Trc to hnh
2: Trc p
3: Bng ti to hnh
4: Bng ti nng
5: H thng phun cht chng dnh
6: Dao ct
2.4. Nng bnh
2.4.1. Ch nng bnh
G I
T
KK
= 180185
0
C khng qu cao hnh thnh v ngn cn truyn nhit,
m, kh v chy, rut sng
T
bm
= 100105
0
C, T
TT
= 7075
0
C qu trnh chuyn nhit m
H ha tinh bt v tinh bt, protit bin tnh. lm bnh chn
Phn hy thuc n kh
To p sut (do t
0
cao)
Thot ra ngoi trng xp
Bay hi nc Khong trng
T
0
cao
xp
t nng (ekch thc bnh) thng t
1
= 11.5 pht

KK
= 6570% (khng qu thp v khng qu cao) a/h
2.4. Nng bnh
2.4.1. Ch nng bnh
G II
T
KK
= 250255
0
C khng qu cao bnh chy, qu thp carramen, maye
thp ( tng cng phun, qut lp nc ng)
T
bm
= 180185
0
C, T
TT
= 100105
0
C qu trnh chuyn nhit m
To v bnh: TB, pr, cc cht khc bin tnh (mt nc t
0
cao) v
Carramen, melanoidin
Mu sc
Mi v, hng thm c trng
t nng thng t
1
= 11.5 pht

KK
= 4045%
G III
T
KK
= 180185
0
C
T
bm
= 110115
0
C, T
TT
= 100105
0
C truyn m
t nng thng t
1
= 11.5 pht

KK
= 4045%
2.4.2. Nhng bin i trong qu trnh nng bnh
Nhng
bin
i
Bin i vt l
Bin i nhit
Bin i khi lng
Bin i th tch v khi lng ring
Bin i mu sc
Bin i ha l
Bin i m
Bin i h keo
Bin i trng thi
Bin i ha hc
Bin i ca tinh bt
Bin i ca ng
Bin i ca protit
Bin i ca cht bo
Bin i ca cht khong
Bin i nhit
At
1

At
2

At
3

G
1
G
2
G
3

t (pht)
t
0
C
180185
0
C
250255
0
C
180185
0
C
T
0
si
T
0
v
T
0
tm
Khi lng gim
Hi nc | (W
bn
= 1625 710%)
Phn hy cc cht bi nhit
Thuc n kh thot
Cht khc kh, d bay hi..
Mt phn nc lin kt b tha ra ngoi
Th tch tng do
Thuc n CO
2
, NH
3
p lc khong trng
Kh khc: V| ( t
0
cao) bay hi khong trng
S phn b ng u ca thuc n, kh, v cc cht d b nhit phn
a/h quan trng n s tng th tch, kch thc v hnh dng bnh sau
khi nng
NaHCO
3
8090
0
C, (NH
4
)
2
CO
3
5560
0
C
Hi nc p lc ( t
0
cao) bay hi khong trng
Mu sc
Vng (nguyn liu) Trng
(kt thc giai on I)
Trng Vng ti
(kt thc giai on II)
Vng ti Vng kh (trng)
(kt thc giai on III)
Carramen
Melanoidin
Phn hy thuc n
Phn hy cc cht khc
+ To mu vng ti
+ Hng v c trng
+ | gi tr cm quan
+ | cl sn phm
e t
0
nng, thnh phn cht d nhit phn:
ng, a.a, NaHCO
3

Bin i m
+ Trong l nng lun duy tr mt lng m ty thuc vo tng giai on nng
+ bin i m lun tin hnh song song vi bin i nhit
+ c trng ca bin i m l qu trnh dch chuyn m cn bng vi mi trng
Bin
i
m
GI:
Ngng t hi trn b mt bnh
Chn lch t
0
(t
0
KK
= 180185
0
C,
T
0
b
bnh = 2832
0
C)
Chn lch m

(
KK
= 6075
0
C,

b
bnh = 1625
0
C)
Ngay sau At
1
| Gradien nhit (v trung tm) | ng lc dch
chuyn m vo trong W
bnh
(TT) | 1.21.5% (dng nhit m: d
na
)
Song song vi dng nhit m cn tn ti dng dn m t trong ra ngoi do
s chnh lch m (Gradien m (trung tm v)) (dng m nhit : d
a
)
t u d
na
> d
a
(thng d
na
=1.61.7 d
a
) W
bnh
(TT) | trong qu trnh
nng d
na
gim dn (do gradien nhit gim) v d
a
tng dn n thi
im no y th d
na
= d
a
(cn bng) n cui qu trnh th ch cn d
a
GII:
Bc hi nc din ra mnh lit W
bnh
gim vi v = const
Hin tng bay hi ngy cng tin su vo trung tm do t
0
TT
= t
si

Trong giai on ny ch yu din ra dng d
a

GIII:
d
a
gim dn ~ 0 do nc t do thot ra ngoi ch cn nc lin kt
Mt phn nc lin kt lp v b bay hi chun b cho s hnh thnh v
Bin i h keo
Protit
Trng n tt t
0
= 3040
0
C khi t
0
cao hn trng n gim
Khi t
0
bnh > 50
0
C ng t v tch nc
To h keo
Nc tch ra c tinh bt hp th
Tinh bt
Trng n tt t
0
= 4060
0
C khi t
0
cao hn h ha t
0
~ 80
0
C
Khi h ha tinh bt ht mt lng nc ng k lm kh bnh
Bin i trng thi
Hnh
thnh
v
Vai tr
Protit Mt nc, bin tnh
t
0
= 5070
0
C
Tinh bt
H ha, mt nc
t
0

Cc cht khc
Bin i
t
0


Cu trc mao xp
c hnh thnh
Cu trc mao-xp-keo-m
Thnh phn khc (ng..)
V bnh
t nng
Hnh thnh v sm
Ngn cn qu trnh truyn nhit, dn m, thot kh
Ngn cn thay i th tch, to cng c hc chu lc..
(chnh thi gian hnh
thnh v thch hp)
Tc hnh thnh v
T
0
nng
: t
0
nng | th t hnh thn v +

KK
: t
0
nng | th t hnh thn v | (
KK
GI = 6570%)

W
bn
: W
bn
| th t hnh thn v | (t dai > t xp)
xp bnh: xp | th t hnh thn v
Cc yu t (thnh phn, t/c khi bt nho, hnh dng, kch thc..
Bin
i
ha
hc
Tinh bt khng ha tan Tinh bt ha tan + dextrin
Nhit phn
| 150% | bng
ng + do (carramen, melanoidin..)(xp gim nhiu hn giai)
Protit t bin i
Albumin, Globulin, Gliadin +
Gluten = const
Cht bo
Gim mnh cn 310% ban u
B bay hi (do cc ht mixen lin kt khng bn), b chy
Ch s I
2
gim, ch s acid bin i khng theo quy lut no
Cht khong
P gim
Cc cht khong khc t bin i
Hon thin sn phm
Lm ngui bnh
Bnh sau khi nng
T
0
v
= 110115
0
C, T
0
TT
= 100105
0
C,
Lng nc trong bnh kh ln
Bnh d gy, dnh, nt
Lm ngui
G I:
G II
Phi lm ngui
T
0
bnh = 4045
0
C,
T
0
KK
= 4060
0
C, e
KK
= 34 m/s,
KK
= 7075%
Phun hng
T
0
bnh = t
0
KK
+ 23
0
C
T
0
KK
= 2030
0
C, e
KK
= 34 m/s,
KK
= 7075%
t lm ngui
T
0
KK
, e
KK

KK
| t lm ngui | thng
KK
= 7075%
Hin tng gim
trng lng
Hi nc bay hi
Cc cht d bay hi khc
Gim n m
bnh
= const
Hin tng
rn nt bnh
Do At = t
bnh
t
mt
gin n cc lp khng ng u
e vo
Nguyn liu (cht lng, s lng gluten, cht bo)
Kch thc(dy, mng), hnh dng (vung, trn)
At: thng At = 1540
0
C

KK
, T
0
KK
, e
KK
thng
KK
= 7075%, e
KK
= 34 m/s
Hin tng
kh b mt
Do bc hi nc trn b mt (ng lc bay hi nc qu mnh)
e Vo tc bc hi nc (e
KK
, T
0
KK
,
KK
)
Hon thin sn phm
Phun hng
Mc ch
To hng v thm ngon, c trng cho sn phm
Tng gi tr cm quan (mu sc, mi v)
Tng gi tr dinh dng
Bo qun
Hng v thng dng
Hng thm t nhin
Hng thm tng hp (tinh du cam, chanh, to, chui)
Acid thc phm
Xiro tinh du
(a dng, phong ph)
T l ng/nc = 1/1.1
T
0
nu = 110115
0
C, t nu = 57 pht
Lc lm ngui n t
0
= 4045
0
C
Bao gi v bo qun
2.6.1. Bao gi
Mc ch
m bo xp, dn (chng m, kh..)
Tng gi tr cm quan (mu sc, hnh dng)
Bo v cc hp cht d bay hi khng thot ra ngoi (hng, v)
Chng xm nhp ca vi sinh vt
Cung cp thng tin sn phm cho ngi tiu dng
Thc hin bng thit b bao gi chuyn dng
2.6.2. Bo qun bnh
Bin i m
e
KK
(
KK
opt = 7578%)
Kh nng i lu ca khng kh (thng e
KK
= 34 m/s)
W
bnh

Tnh cht chng m ca bao b
Cht bo
D b oxy ha (t
0
cao, nh sng, O
2
KK) i kht
Tc oxy ha e
Mc bo ha ca cht bo
Ch s I
2
( | | )
Mui (c bit l mui Cu
2
+), nh sng
Cht chng oxy ha (fructose, i mch, phophatit, VTM C
Ch bo qun
t
0
opt = 1820
0
C,
KK
opt = 7578%)
t bo qun = 3 6 thng
B tr, sp xp hp l (trong kho bo qun)
2.7. Mt s tnh ton trong sn xut bnh quy
Gi s trong sn xut bnh quy xp ca mt nh my c nng sut 2 tn/ca v c thc n nh
sau:
Bt m 100 Kg c hm lng cht kh 86%
ng Saccarose 40 Kg.......................99,9%
Trng 10 Kg.......................70%
B 5 Kg........................90%
Thuc n 1 Kg........................12%
Wbnh= 5%, tiu hao trong qu trnh sn xut l 2%, Wbt = 20%
Khi lng cht kh
) ( 58 , 137 % 12 1 % 90 5 % 70 10 % 99 , 99 40 % 86 100
1
Kg x x x x x m = + + + + =
Khi lng bt nho
) ( 975 , 171
80 100
100
. 58 , 137
100
100
.
1
1 2
Kg
W
m m =

=
Lng nc cn b sung cho khi bt nho
) ( 975 , 15 ) 1 5 10 40 100 ( 975 , 171
2 3
Kg Nguyenlieu m m = + + + + + = =

Lng cht kh cn li sau ch bin
) ( 83 , 134
100
2 100
. 58 , 137
100
100
.
1 4
Kg
T
m m =

=
Lng sn phm theo thc n
) ( 93 , 141
5 100
100
. 83 , 134
100
100
.
2
4 5
Kg
W
m m =

=
Vi nh my sn xut nng sut 2 tn/ca ~ 250Kg/h do
Lng bt m cho mt ca
) / ( 5 , 1 ) / ( 15 , 1409
93 , 141
100
2000 2000
5
6
ca T ca Kg x
m
m
x m
bot
~ = = =
Lng ng cho mt ca
) / ( 57 , 0 ) / ( 66 , 563
93 , 141
40
2000 2000
5
7
ca T ca Kg x
m
m
x m
duong
~ = = =
Lng trng cho mt ca
) / ( 92 , 140
93 , 141
10
2000 2000
5
8
ca Kg x
m
m
x m
trung
= = =
Lng b cho mt ca
) / ( 45 , 70
93 , 141
5
2000 2000
5
9
ca Kg x
m
m
x m
bo
= = =
Lng thuc n cho mt ca
) / ( 1 , 14
93 , 141
1
2000 2000
5
10
ca Kg x
m
m
x m
thuocno
= = =
Lng nc nho cho mt ca
) / ( 225 ) / ( 225
100
15 , 1409
975 , 15
100
6
3 11
ca lit ca Kg x
m
x m m ~ = = =
T nhng kt qu ny ta c th tnh c lng nguyn liu ca tng loi theo gi, ngy,
thng, qu, nm... do nh my ch ng c phng n chun b cho sn xut
Bi tp 1:
Tnh lng nguyn liu cung cp trong 1 n v thi gian sn xut bnh quy xp vi
nng sut ca nh my = 4 tn/ca. Bit t l hao ht cht kh ca ton qu trnh l T =
2%, W
bnh
= 5%, W
bn
= 20% v khi cng thc nho l
STT Nguyn liu Khi lng W
1 Bt m 100 12
2 ng 40 0.1
3 Trng 10 10
4 Cht bo 10 12
5 Thuc n 0.5 5
Bi tp 2:
Xc nh hm lng bnh thu c khi sn xut bnh quy xp theo cng thc bi 1.
Bit t l hao ht cht kh trong cc cng on l nh sau
- Trong cng on nho bt l 1%
- Trong cng on to hnh l 0.5%
- Trong cng on nng v lm ngui l 0.5%
V Wbnh = 5%, Wbn = 20%
CHNG IV
CNG NGH SN XUT
BNH M
Bt m Sng ry
Nho bt u Ln men bt u
(34
h
)
Nho bt bt o bt V bt s b To hnh
Ln men kt thc Kha bnh
Nng bnh Phn loi v bo qun
Nc men
Ln men bt nho
(11,3
h
)
12 ln (57')
(2560')
(Chia bt nho)
Nc, bt, mui
Phng php nho u
Bt m Sng ry
Nho bt bt Ln men bt nho
(2,53
h
)
o bt
V bt s b To hnh
Ln men kt thc Kha bnh
Nng bnh Phn loi
Nc, men, mui
12 ln
(57')
(2560')
Bo qun
Phng php khng dng bt u
Bt m Sng ry
Nho bt bt
Nc, men, mui
s b
(78')
To hnh
Nng bnh Phn loi Bo qun
Bromat, ch phm men
Phng php rt gn
Bt m Sng ry
Nho bt trong chn khng
V bt
s b To hnh Ln men kt thc Kha bnh Nng bnh
Phn loi
Nc, men, mui, axit
ascobic, cht bo
(1015')
(5560')
Bo qun
(56')
Chia bt nho
Phng php nho cng mnh
CHNG V
CNG NGH SN XUT
MT S SN PHM BNH KHC
Nguyn liu bt
Nng bnh
Ry Nho bt To hnh
Lm ngui
Trang tr
(t
o
s 20
O
C)
Sn phm
Bao gi, bo qun
QUY TRNH SN XUT BNH GATO V BNH NGT
CNG NGH SN XUT KO
PHN III
CHNG VI
CNG NGH SN XUT
KO CNG
Nguyn l sn xut ko cng
c im
ca ko
cng
Cng
Dn
Ko cng khng nhn W 11.5%
Trong sut
Hm lng nc W s 3%
Do nguyn liu, cng
ngh, k thut...
Ko cng c nhn W 1.53%
Nguyn l:
ng Saccarose
(tinh th)
ng Saccarose
(v nh hnh)
(chng kt tinh)
Cc phng php
chuyn ha
Trc tip
Gin tip
ng Sac
(tinh th)
ng Sac
(v nh hnh)
t
0
nc

ng Sac
(tinh th)
ng Sac
(v nh hnh)
+ H
2
O
ng Sac
Tch
nc
(dung dch)
Cht
chng
kt
tinh
N: b sung nhm mc ch ngn qu trnh kt tinh li ca ng Saccarose
Mc ch
hm lng cht kh.
( nht)
h s ha tan ca dung dch
cng mu, n nh phong v..
gi thnh sn phm, a dng ha sn phm
Cht dng
lm cht
chng kt
tinh
Cht v c: K
2
CO
3
, KCl, NaCl...
Cht hu c: Kaliaxetat,
Kalicitrat, G, F, M, ng
chuyn ha, mt tinh bt...
Khi
b
sung
ha
tan ca Sac
ha tan
ng tng s
Kt tinh
VH
) (
1

=
=
n
i
i i hh
s s c
c: h s tng quan nh hng
nh hng ca cht chng kt tinh n
ha tan ca ng Saccarose
Bng . nh hng ca Glucose n ha tan ca ng Saccarose
Saccarose
(%)
Glucose
(%)
ha tan ca
Sac/100gH
2
O
ha tan ca
Glu/100gH
2
O
ha tan ca ng
tng s/100gH2O
68.11 - 213.58 - 213.58
64.22 4.89 207.90 15.83 222.73
60.40 12.70 202.07 32.45 234.52
53.19 18.58 183.41 70.82 254.23
48.60 24.61 181.41 91.86 273.27
nh hng ca cht chng kt tinh n
ha tan ca ng Saccarose
Bng . nh hng ca ng chuyn ha n ha tan ca Sac
Saccarose
(%)
ng
chuyn
ha (%)
ha tan ca
Sac/100gH
2
O
ha tan ca
Glu/100gH
2
O
ha tan ca ng
tng s/100gH2O
68.11 - 213.58 - 213.58
56.32 14.94 195.96 51.98 241.95
50.97 21.86 187.60 80.46 268.06
43.36 28.01 180.88 109.29 290.12
39.32 37.48 168.43 160.93 329.36
nh hng ca cht chng kt tinh n
ha tan ca ng Saccarose
Bng . nh hng ca Mt tinh bt n ha tan ca Sac
Saccarose
(%)
Mt tinh
bt (%)
ha tan ca
Sac/100gH
2
O
ha tan ca
Glu/100gH
2
O
ha tan ca ng
tng s/100gH2O
68.11 - 213.58 - 213.58
63.30 5.15 203.50 16.40 219.90
55.84 13.55 182.40 44.30 226.70
46.93 25.37 169.00 91.60 260.60
42.27 31.55 161.46 120.51 281.97
39.46 35.45 157.27 149.29 298.56
36.24 39.21 147.62 159.71 307.33
Quy trnh sn xut ko cng
ng Saccarose
Ha Siro
Lc
Nu p sut thng
Lm ngui
Phi trn
To hnh
Ko cng sn phm
Mt tinh bt
Lm ngui
Bao gi
ng hp
Cht mu
Cht iu v
Hng liu
Ko u ui
Gia nhit s b
Nu chn khng
Ha Siro
* N: l qu tan ng sac v cc cht khc (MTB, ng chuyn ho) thnh dung dch
ng nht
* Nguyn tc: H
2
O + ng + nguyn liu khc hh ng nht
Ho siro
(t
0
, e, pH, ph gia)
(va )
(hon ton)
H
2
O ln
Khc phc (ho tan hon ton)
t nu |, tn nng lng, + hiu sut s dng thit b.
[ ng kh] | carramen ho | v chy nc
Yu cu vi siro
ng ho tan trit (hon ton)
Khng hon ton mm tinh th kt tinh li (qu bo ho)
Nng siro t cao nht [CK] = 8081%
Ha Siro
Cc phng php ha tan siro
* Phng php gin on: Thc hin theo 2 cch
Cch 1:
H
2
O + MTB hh ng nht + ng SAC
T
0
= 60
0
C, e
max

1720% SAC
Gia nhit
T
0
=110115
0
C
[CK] = 8486%
Nhc im: t tng = 2530 pht (di), [k] | 44.5%
Cch 2:
H
2
O + SAC
Gia nhit (t
0
= 108115
0
C)
([CK] = 80%)
e
max
, 2530% SAC
Gia nhit
T
0
=116117
0
C
[CK] = 8486% Nhc im: t tng = 3540 pht (di), [k] | 46%
[CK] = 7580%
+ MTB
* Phng php lin tc:
SAC + MTB
H
2
O
(Trn u)
1720% SAC, t
0
= 6070
0
C
Ho tan
e
max
Gia nhit
T
0
=110115
0
C
[CK] = 8486%
t= 12 pht
P
h
= 46 atm
Lc
u im: t tng = 56 pht (ngn), [k] |24%
lin tc > PP I > PPII

Ha Siro
d
C
0

C
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
.
. .
.
.
.
.
.
.
.
. .
. .
.
.
.
.
.
.
t . . .
0
F
d
C C
K m

=
m: Kh nng ho tan (Kg)
C
0
: nng cht tan trng thi bo ho (g/l)
C: nng cht tan ngoi dung dch (g/l)
d: b dy lp dung dch bo ho (m) (khuy d +
F: din tch b mt tip xc (m
2
)
t: thi gian (s)
K: h s ho tan ca cht tan vi dung mi ho tan (ml/m.s)
Trong
Thit b Ha Siro
Hi t
Dch Xiro
Nc ngng
ng + H
2
O + Mt tinh bt
P
hi t
= 3 (KG/Cm
2
)
Tnh ton lng hi ho tan Xiro
(Phc tp tham kho)
Nguyn tc:
Q
cung cp
= Q
hi t
+ Q
ho tan
+ Q
ma st
Q
cung cp
= Q
tiu th
Q
tiu th
= Q
nng nhit
+ Q
bc hi
+ Q
kh nc
+ Q
tn tht

= G

.C.(t
S
t

) + W.r + Q
KN
+ o.F
n
(t
DD
t
KK
)
Q
KN
= Q
ht

+ Q
ht
c
Trong : G

: Khi lng dch ban u (Kg)

C: Nhit dung ring ca dung dch (KJ/Kg.)
t
S
, t

, t
DD
, t
KK
: Nhit si, ban u, dung dch, khng kh (
0
C)
W: Khi lng nc chuyn ho thnh hi (Kg)
r: n nhit ho hi ca nc
o: H s trao i nhit (W/m
2
)
F: Din tch b mt
Q
ht

, Q
ht
c
: Nhit ho tan tch phn ca cht rn tan trong dung dch
nng u v cui

Tnh ton lng hi ho tan Xiro
Q
hi t
=???


ngung
i i
Q
r
Q
D

= =
Trong :
D: lng hi t (Kg/s)
r: n nhit ngng t (KJ/Kg)
i, i
ngng
: Hm nhit ca hi t v ca
nc ngng (KJ/Kg) (C
ngng
(nc) = 1)
Trong nh my sn xut, hoc th cng tnh theo cng thc
| ). .( .
1 2
t t C G Q =
Trong :
G: Lng Siro (Kg)
C: Nhit dung ring (KJl/Kg.)
|: H s tnh n lng nhit tn tht thng | = 1,11.15
t1,t2: Nhit ban u v nhit cui ca Siro
thng t
1
= 25
O
C, v t
2
= 105
O
C
Qtiu th = Q
Phi trn nguyn liu
T l nguyn liu
Cht lng sn phm (Trng thi, mu sc, mi v)
Kh nng ho tan trit ca ng
Kt tinh li
Cng ngh sn xut
Phng php xc nh
Quy inh hm lng ng kh cui = 1218%, ko cng s 15%
Hm lng kh trong qu trnh phi trn c tnh theo cng thc
Trong :
R
S
: Hm lng ng kh trong ko (%)
P
RS
: Khi lng ng kh a vo khi
lng (Kg)
P
CK
: Hm lng cht kh trong dung dch
siro (Kg)
W
K
: Lng m trung bnh ca ko
R
SKN
: Hm lng ng kh to ra trong qu
trnh nu ko
( )
SKN
K CK
RS
S
R x
W P
P
R +
|
|
.
|

\
|
+
= % 100
1
Phi trn nguyn liu
[ K]
sn phm
= [K]
nguyn liu
+ [K]
cng ngh

(Nu)
(Quy nh = 1218%)
Ko cng s 15%
- Ph thuc vo cng ngh
- pH e [6,7)

- Nu |
Th cng: 36%
P thng: 1.53%
P chn khng: 1.52%
Bi tp
Bi 2: Tnh hm lng MTB s dng trong sn xut ko cng c hm lng ng
kh trong ko thnh phm l 14%. Bit trong qu trnh sn xut hm lng ng kh tng
ln 2%, ng c [CK] = 99.5% v MTB s dng c hm lng ng ho l 30%, W =
20%, khi ko c W
K
= 1.5%
MTB, ng chuyn ho, Glucose.
Bi 1: Tnh lng MTB s dng phi liu vi 100Kg ng SAC (W = 0.05%)
sn xut ko cng. Bit sau khi phi liu [K] = 13% v MTB s dng c [K] = 35%,
W = 25%, v sn phm ko c W
K
= 3%.
Lc dch ng
Mc ch loi b tp cht (Cht rn khng tan, mm tinh th ung)
Thit b lc dch ng
Lc vi (th cng)
Lc ry
Kch thc ry: 0.10.3mm
Bm p lc: P = 36 atm
Thi gian lc nhanh chng
6.3.2. Gia nhit s b
Mc ch
| [CK] = 8688%
| t
0
dch siro ln t
0
= 115118
0
C (do trong qu trnh lc t
0
gim)

+ t nu,
| q s dng thit b
Thit b
ng xon rut g
Ni hai v c cnh khuy (e = 3035 v/pht)
Dng ng chm (thng dng)
Qu trnh gia nhit cc iu kin sau
Thi gian gia nhit t = 8 12 (pht)
Nhit gia nhit cao nht t = 115 118
O
C
Hm lng cht kh = 86 88%
pH = 55.5
Hi nc
Dch ng ra
Nc ngng
Hi t
Dch ng vo
Cn
Nu ko
Nu ko
N: L qu trnh c c, bc hi nc khi siro thnh khi ko thnh phm
Khi siro Ko thnh phm
Bc hi nc (- H
2
O)
Q
Phng php nu
Nu p sut thng
Nu p sut chn khng
Nu gin on Nu lin tc
Ni nu n Ni nu kp
Nu p sut thng
c im
Ngun nhit (trc tip)
Kh gas
L than (s dng rng ri hn: xt v mt v
sinh, kinh t th v thun tin )
L hi
Nhit nu
c nng cht kh [CK] > 97% ~ t
0
~150165
0
C
c chng loi ko (tham kho bng)
c cc yu t khc (thun , pH, nguyn liu, iu kin
bao gi)
(Ni nu)
Nhit k
Bp un

Loi ko
Nhit kt
thc (
0
C
)

Ko hoa qu, vani, bc h 160165
Ko sa 158160
Ko socola 163166
Ko da 152155
Ko hnh nhn 155158
Nu p sut thng
Phngp php kt thc
Dng nhit k (xc nh t
0
kt thc)
Da vo kinh nghim (ly 1 t siro b vo nc lnh ng
cc to thnh khi rn chc, dn kt thc)
u im:
Thao tc n gin, vn u t t.
Thch hp vi quy m sn xut nh v th cng
Nhc im
Khng m bo cht lng sn phm, v phong v ca ko
Khng m bo yu cu v sinh thc phm
Tiu tn nng lng, nhn cng
Sn xut da ch yu vo kinh nghim do sn phm khng c tnh n nh.
Nu p sut chn khng
u im
t
0
nu thp = 115135
0
C hn ch mt s tc ng ca nhit (caramen.)
Kh nng c gii ho, t ng ho tt
m bo v sinh, cht lng ng u n nh (l, ho)
Nhc im
Cng knh, phc tp, yu cu chuyn mn cao
Thao tc phc tp, chnh xc, vn u t cao
Thch hp vi quy m sn xut cng nghip
Nu p sut
chn khng
Nu gin on
Nu lin tc
Ni nu n
Ni nu kp
Ni nu n
Hi t



Khi ko



Nc ngng



Dch Xiro sau khi gia nhit


Ht chn khng



Cu to Ni nu n
Siro Gia nhit Ni nu
(T
0
= 130135
0
C)
(Trc tip)
P
CK
= 655660 mmHg
(T
0
= 115118
0
C)
Ni nu n
Thao tc
+ M van hi t a dch vo M
Van nc ngng
Van ht chn khng
n quan st
+ Khi P
CK
> 380mmHg bc hi mnh lit bt kh khc phc (b sung du ph bt,
hoc + PCK (m van kh nn)
+ Dng
P
CK
= 660mmHg, t
0
= 120121
0
C ( W s 3%)
Thao tc dng
ng van nc ngng
ng van ht chn khng
M van nn kh (ph v chn khng)
u im
dch ra thit
b lm ngui
ng van hi t
+ t nu = 510 pht
- Nng sut nu ln, hiu sut s dng ni cao
- Nguyn liu cn phi c tnh n nh cao
Nhc im
- Do nhit gia nhit cao (132oC) do ng b phn hu
- Thao tc cn chnh xc, chc chn
Ni nu kp
Hi t
Khi ko
Nc ngng
Dch Xiro sau khi gia nhit
Ht chn khng
Ht chn khng
Ni bc hi
Ni c c
(P
CK
= 700720mmHg)
(t
0
= 115118
0
C)
(P
CK
= 250251 mmHg)
(P = 46at)
Cu to (hnh v)
Ni nu kp
Ni bc hi
Ni c c
m bo cht lng
ng dng rng ri
Van
W~ 4%
Ws3%
(t
0
= 125128
0
C)
(t
0
= 110112
0
C)
Ni nu kp
Ni nu kp
Thao tc
M bm chn khng
n P
CK
= 250254mmHg
Nh: t chuyn | t
0
khi dch +
Ln: v
dch
| ma st thnh ng

Kt
tinh
li
(Dch t chy do AP)
M van hi t
t P
hi
= 46 at
T
0
khi dch | 125128
0
C
Siro W ~4%
Bc hi
Tho xung ni c c
Van
(P
CK
= 700720mmHg)
(t
0
= 110112
0
C)
W s 3%
(Kt thc)
M van nn kh Tho xung thit b lm ngui
(ph v chn khng)
Yu cu:
t tho nh
Gi P
hi t
= 2.53 at
Nu lin tc
Cu to (hnh v)
Ht chn khng
Nc ngng
Hi t
Van
Van

Khi ko
B phn un
nng Siro
Bung bc hi
Hi nc
Bm
Dch siro
[CK] = 8788%
Kh khng ngng
T
0
= 115118
0
C
P
h
= 6 at
T
0
= 159160
0
C
T
0
= 135136
0
C
(P
CK
= 650690 mmHg)
Hi t
Nc ngng
2 phn
B phn un nng Siro
Bung bc hi
Nu lin tc
Nu
Bung gia nhit
Bung bc hi
Dng ng xon rut g
P
hi t
= 46at t
0
= 159160
0
C
t
0
siro cui ng = 135136
0
C
P
CK
= 650690mmHg
H thng phun sng
iu chnh khong cch W s 3%
u im
-Thi gian nu ngn = 56 pht/m tc dng nhit (Caramen) hu nh khng ng k
-Tiu tn t nng lng (hi t un nng siro v gi nhit cho khi ko)
-iu chnh c W (bng cch iu chnh khong cch ni bc hi, t
0
un nng, P
CK
)
- C gii ho, t ng ho cao
- Dng h thng thng cha c h thng gia nhit d tho
- Cht lng ng u, n inh
Nhc im
- Phc tp, cng knh
- Yu cu khi ko sau nu: (trong sut, khng c vt trng (ng kt tinh li))
Nhng bin i trong qu trnh nu
Bin i l hc
[CK] | qu bo ho V nh hnh
Khng kt tinh
W + t linh ng dng st
Bin i ho hc ng saccharose
ng monosaccharid (G, F)
+ H
2
O
Alhydrid (ng)
H
2
O
Cc sn phm phc hi
Hydroxyl metyl Fucfuron (HMF)
H
2
O & t hp
A.fomic, a.levilic &
cc sn phm sm mu
(mt 12 pt H
2
O)
(c s pt Glucose >2)
Phn hu bi nhit
Phn hu bi nhit
Bc I
Bc II
a/h tt n cht lng ko
Lm gim qt kt tinh ca SAC
| tnh ht m ca ko
| cng mu
Mt s hng hn ch sn phm bc II
+ Bc II
| [CK] khi nu
T l thnh phn nguyn liu
[K] ca sn phm
iu kin k thut, cng ngh
+ [frutose]
D bin i to thnh sp bc II
Bin i nhit thp
Nu nhit thp
iu chnh pH
pH = [6,7) v pH ~ 7
B sung kim yu (mui ca acid hu c)
Dng MTB iu chnh nu pH > 7
Cc yu t nh hng n qu trnh nu nh nhit , thi gian, pH, hm lng
Fructose, hm lng ng...
Lm ngui, qut ko, ln vut
Ko sau nu
T
0
khi ko = 105120
0
C
Linh ng
cao
[ ] cao
Kt tinh li khi gim t
0

lm ngui nhanh n t
0
= 8090
0
C

Phi trn Lm ngui II Qut ko Ln, vut To hnh
Cht mu
Cht iu v
Hng liu
Ko u ui
Yu cu ca
QT lm ngui
Tc
Nhanh
Chm
t gi nhit nhanh
Hn ch c/ cc tinh th
t gi nhit di
Cc pt SAC d dng c
D b kt tinh li
T
0
lm ngui = 8090
0
C
Cao
Linh ng hi ng
Dnh a/h ln, vut, to hnh
Bay hi, phn hu cht mu mi, v
Thp
Cng a/h ln, vut, to hnh
Phn b cc cht b sung (mu, mi,
Thit b
Lm ngui trc tip (bng khng kh)
Dng tm truyn nhit
Tm 1 mt or 2 mt
H thng lm mt
Nguyn tc xui chiu
Cht ti nhit: nc, kh, hi
Thi gian
lm ngui
Kh nng truyn nhit ca thit b
S truyn nhit
At = t
ko
t
nc

Nh
Dnh cht chng dinh
t lm ngui | a/h n khi ko
Ln
t Lm ngui +
To v
Ngn cn truyn nhit
KK khng ng u a/h n cl
ng sng W |
Thng At = 515
0
C
B dy khi ko
a/h n t lm ngui, ng u ca khi ko, kh
nng khi trn (m, ko u ui)
Thng d = 57 cm
Cht chng dnh
Du thc vt
Parafin, sp
Phun trc khi khi ko
Phi trn
Khi t
0
= 8090
0
C
Cht phi trn (cht mu, mi, v, hng liu, ko u ui theo thc n)
Phng php
Hng liu, cht
mu, mi, v..
Dung
dch
+ H
2
O
T
0
=8090
0
C
Gia
nhit
Phun dng sng
Ko u ui
T
0
=8090
0
C
Gia
nhit
Phi trn
Trn u
Mc ch
Thit b (hnh v)
Lm ng u khi ko (mu, mi, v, hng liu)
Ngn cn, hn ch to v
+ t lm ngui
Nc vo
Nc vo
Nc ra
Hng liu
Ko u ui
Cht mu, mi, v
Khi ko vo
e
Khi ko ra
Nguyn l (SV t trnh by)
Du bi trn
Lm ngui II
L do: Sau lm ngui 1 (t
0
=8090
0
C) khi ko dnh, st cha a
sang cng on qut, cn c lm ngui n (t
0
=5055
0
C)
Thit b
Bng khng kh
Bng nc
Tm truyn nhit
Qut ko
Mc ch
To xp cho ko thnh phm, gim trng lng ring
D ln, vut, to hnh
t = 14 pht
Di khi ko xp, khi lng ring nh b t khi ln, vut
Ngn khng t xp
Phng php
To ng u, to h thng mao dn
Lt ngc khi ko
o trn, ghp cc khi ko
Bng thit b chuyn dng
To hnh
Khi ko Vin ko Bao gi
To hnh
(kch thc, hnh dng)
Lm ngui
Cc cng on
Ln
Vut
Dp hnh
Phung php dp hnh
Ln
Nhit khi ko t
0
= 5055
0
C
Thit b
Cao: to cc, dnh trc
Thp: Cng khng ng u,
khuyt tt, rn nt
Dng trc, cn, 46 trc (hnh v)
H thng phun du chng dnh
Vut
Nhit khi ko t
0
= 4550
0
C
Thit b
t sau ln, 46 cp, iu chnh c khong cch, t vi
nhau (hoc so le nhau)
H thng phun du chng dnh
Cu to thit b ln, vut
.
.
. .
. . .
.
.
.
.
. .
.
.
.
.
.
.
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.
.
.
.
.
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. .
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.
.
.
. . . . .
. . . . .
.
1 2 3
4
5
6
Khi ko
1: Ru l tip nhn
26: Ru l vut
i dp hnh
i dp hnh
Dp hnh
Nhit khi ko t
0
= 4045
0
C
Thit b
Cao: dnh, bin dng, hng vn hoa
(khng r nt), to mp.. xu
Thp: Cng, nt, v, m, khuyt tt..
t sau thit b vut
H thng phun du chng dnh
Dp hnh
Cu to: (hnh v)
F
.
.
.
.
.
. .
.
. .
.
.
.
.
.
.
.
. .
.
.
.
.
Phun du
Bng ti vn chuyn
Hm dp
Bng ti tip nhn
Bng ti lm ngui
Cu to my dp hnh
Lm ngui, la chn, bao gi
Lm ngui
T
0
sau khi to hnh ~ 3840
0
C mm, d bin dng tip tc lm ngui
T
0
sau khi lm ngui ~ 2530
0
C ko tr ln cng, dn..
Thit b (dng bng ti, hnh v)
To hnh
Sng, la chn
Bao gi
Khng kh
Lm ngui, la chn, bao gi
La chn
Mc ch: loi b nhng vin li, lm, nt, v, mp d
Thit b sng rung c kch thc thch hp (hnh v) e = 200250(v/pht)
Bao gi
Mc ch
Ngn nga tip xc vi mi trng
Hn ch
Ht m
VSV
Hng v
Gi
Cht lng n nh, mu sc, hng v
W theo yu cu
Tng gi tr
Cm quan
Hnh thc
Bao b
Trc dng giy 2 lp (chng m + trang tr)
Nay dng 1 lp hn hp (gm chng m + kh + VSV +
trang tr
Thit b (my bao gi chuyn dng)
CHNG VII
CNG NGH SN XUT
KO MM
ng Sacacroza Cht chng kt tinh
Ha tan
H
2
O
Lc
Nu ko
Lm ngui
Xiro1
ng ha II
Lm ngui
Phi trn
Qut ko
To hnh
Lm ngui
Bao gi
Sn phm
Hng liu
Cht mu, v
Ko u ui
ng ha I
Cht keo
Quy trnh sn xut
ko mm
Chun b siro 1
Ging ko cng, bao gm ha tan, lc, nu..
W
W sn phm
t l phi trn vi hh ng nht I v W ca n
ng ho I
Albumin: Bt lng trng trng Ngm To bt Dch albumin
Gelatin: Gelatin Ngm Lm tan Lc Dch Gelatin
Nguyn liu ph
(T
0
s 20
0
C)
Nu
S dng thit b gin on
chn khng P = 200400mmHg
Thng W = 9095%
MTB s dng c mc ng ha cao hn ko cng
Tnh cht ca dch keo
C kh nng ht nc v gi nc tt
C kh nng chuyn dch (linh ng)
Trng thi ng t
- Mt nng lc hot ng t do
- Hnh thnh lin kt mch li
vi nhau
Nt mng Khung mng
+ H
2
O v gi H
2
O
Khi keo ng t
Cc phn t keo ngm ng (ko mm)
Siro ng [ ] cao
Nguyn liu to keo
Agar-agar
Ngm nc tt
Ngm ng thp
Sn phm
Mm
ngt thp
Albumin + Gelatin: ngm nc t hn nhng ngm ng nhiu
hn Sp ngt hn, trong sut, do, n hi Wsp = 1520%
Tinh bt v tinh bt bin tnh: ngm nc thp xp, trong
km Wsp = s 10%
Pectin: Sn phm mm, trong, hng v hoa qu
Gelatin
Nguyn liu
Gelatin dng tm
Gelatin dng ht, bt
c im: khng tan trong nc lnh
m ht nc v trng n
Ngm
Bng nc
t ngm
Lng nc ngm/gelatin = 2
T
0
nc ngm s 20
0
C
pH = 7 (khng dng nc cng)
= 22.5h (dng tm)
= 11.2h (dng bt, ht)
Xc nh nng lc lin kt
[ ] Gelatin = 45%
Chu c P = 350 g/cm
3

Lc
Mc ch
Loi b phn t rn, tp cht, ht gelatin khng ha tan
Tc dng ng nht
Phng php
Lc vi, khung bn
t
0
= 3840
0
C
Yu cu ca dch Gelatin
ng nht
C thng cha iu nhit t
0
= 3035
0
C
Ha lng
Chuyn sang trng thi dung dch
Phng php
Nng t
0
s 50
0
C (thng = 4045
0
C)
Nu cao qu mt nc
Albumin
Nguyn liu
Bt lng trng trng (thng dng)
Trng lnh
Trng ti
Ngm
Bng nc
t ngm = 88.5
h

Lng nc ngm/albumin = 34
T
0
nc ngm = 3540
0
C
pH = 7 (khng dng nc cng)
Trnh acid, kim ln vo
Nhanh: Albumin cha trng n ht
Chm: bin tnh
Cc bin i
Ht nc trng n li trng thi ban u
Bin tnh do tc dng ca nhit (khi t
0
cao)
To bt
Cc bin i
To xp cho ko mm
To keo, dnh, lin kt
Phng php
My cao tc e = 200100 (v/p)
t = 1015 pht
Yu cu ca dch albumin
Xp, u, lp bt phi n nh
C mi v c trng, m
S dng ngay (nu khng b bin
cht lm mt tc dng to keo)
ng ho II
Dch siro
Dch ng ha I
Dch ng ha II
(thit b ng ha)
Thit b +
thao tc
Ni hai v c h thng cnh khuy
Thao tc
M van hi nc t
0
thit b = t
0
dch keo (=3035
0
C)
a dch keo vo ni bng ng ht (theo t l nh sn)
M cnh khuy nh trn 510 pht vi e chm v nng nhit
B sung t t lng siro vo vi e = emax = 300400 (v/p)
B sung gia v, nguyn liu ph (sa, trng, acid) v dung
dch m (vi gelatin dng Natrinitrate = 20%lng acid)
B sung lng siro cn li
Yu cu dung dch: Trng, mn, xp v t = 15 20 pht
Lm ngui
Ging ko cng
G I = 7080
0
C, G II = 4045
0
C
Mt s tnh ton vi sn xut ko mm
Bi tp 1
Thc n: ng sac 100 Kg (99.9%), MTB 80 Kg (80% ng kh = 40%), nguyn liu
khc 25Kg (15%). Sn phm ko c Wko = 15%, [ ] ng kh = 20%. Tnh [ ] ng
kh tng ln trong cng ngh sn xut
CHNG VIII
CNG NGH SN XUT
KO SOCOLA
Ca cao
Theobroma ca cao griolo:cht lng cao nhng c sn lng thp
Theobroma ca cao phorastero: Sn lng cao nhng cht lng li km hn.
Xut s, phn b ti Vit Nam
Thnh
phn ca
ca cao
Du ca cao
To sn phm cng, gin c trng
T
0
nc = 32
0
C lng trong c th ngi
Khng b i kht (56 nm) (do c cht chng oxi ha)
(~ 50% ln men)
Cht teopromin
Hm lng 1.51.7% trng lng ht, 0.51% v
dng tinh th nh, trng, v ng, thng hoa 308
0
C
CTPT C
7
H
8
N
4
O
2
tan trong clorofoc, acid acetic
c kh nng lm tng sc chu ng ca tim
( c trong thuc tim mch)
Cht cafein)
C
8
H
10
O
2
N
4
.H
2
O, dng tinh th hnh kim, mu trng
(kophein
Tan trong ete tch ra khi teopromin
T
0
thng hoa = 108
0
C, t
0
b bay hi = 100
0
C, T
0
nc = 32
0
C
C tc dng sinh l n c th,
(dng hm lng qu nhiu s gy c)
Cc acid hu c:
Cc acid hu c c trong thnh phn ca ht dng d bay hi hoc khng bay hi.
Trong , nhng acid khng bay hi gm c acid malic, acid tactric, acid oxalic. Trong qu ca
cao cn c cha mt lng nh cc acid hu c t do, thng chim khong 0,7-2,33% (tnh
theo acid tactric).
Glucid:
Trong cc loi glucid c trong qu ca cao th tinh bt chim hm lng nhiu nht
khong 7%. ng khong 1% so vi trng lng ca qu. Ngoi ra, trong ht ca cao c
khong 2,5% xenlulloza v 1,5% pentoza cn trong v qa c khong 16,5% xenlulloza v 6,0%
pentoza.
Protein:
Trong ht ca cao, protein chim khong 10,4% cn trong v l 13,5%. Thnh phn chnh
protein c trong qu ca cao l albumin v globumin
Cc cht thm:
L mt trong nhng thnh phn c gi tr ln trong qu ca cao. D-linalol c trong thnh phn
hp cht vi cc acid bo c phn t thp (nh acid caprylic, acid capric, acid valerialic,
amylaxetat, amylbutyrat).
Cht thm trong ca cao gm nhng sn phm d v kh bay hi. Trong , nhng cht thm d
bay hi th phn ln bay i khi rang ht, chng l nhng cht c mi kh chu. Nh s bay
hi ca cc cht m v ngon v hng thm ca ca cao c tt hn cn phn cht thm c
gi tr ln, chng ha tan trong du ca cao.
Cc cht tro:
Hm lng trung bnh cc cht tro c trong ht ca cao khong 2,5-3% cn trong v khong
6,5%. Nhng thnh phn trong tro ca ht ca cao l Fe, K, P, Mg, chng c t l nh sau:
K2O:34%, P2O5:32%, MgO:16%, Fe2O3:0,01-0,03%.
Trng hp m hm lng Fe trong thnh phn ca cao tng ln th cn xem li thit b, c th
b v khi sn xut. Ngoi ra, trong ca cao cn c cha mt lng rt nh Cu, Zn, As, I2..
Cc kt qu nghin cu cho thy, thnh phn ho hc ca qu ca cao nh sau:
Thnh phn Hm lng (%)
m 10,0
Cht bo 3,0
Protein 13,5
Cht x 16,5
Tanin 9,0
Pentosan 6,0
Tro 6,5
Theobromine O,75
Thnh phn ho hc ca lp v cng (shell):
Thnh phn ho hc ca lp v tht (pulp):
Thnh phn Hm lng (%)
m 79,7-88,5
Abumiloit, cht cht 0,5-0,7
Glucoza 8,3-13,1
Saccaroza 0,4-0,9
Tinh bt Vt
Acid bay hi (acid tactric) 0,2-0,4
Fe
2
O
3
0,03
Cht khang (K, Na, Ca, Mg) 0,40
Lp v tru (husk): Cha cht mu (pigment) l polyflavon glucoza, khi lng phn t ln
hn 1500, n bn pH=3-11 v c s dng lm cht mu thc phm. Hm lng khong
7,9%.
Trong 100g ht ca cao c
Thnh phn Lng/100g
m 3,6g
Cht bo 46,3g
Protein 12,0g
Cht x (fiber) 8,6g
Tng s cacbonhydrat 34,7g
Tro (ash) 3,4g
Ca 106mg
P 537mg
Fe 3,6mg
|-caroten (tin VTM A) 30g
VTM B1 (theamine) 0,17g
VTM B2 (riboflavin) 0,14g
VTM PP (niacin) 1,7g
VTM C (acid ascobic) 3g
8.1.2.Bt Ca cao
Bng thnh phn ha hc ca bt Ca cao s dng trong sn xut Scla
Thnh phn
Bt
khng
kim ha
Bt kim ha
1 2 3
W (%) 3 3.5 3.5 4.3
pH 10% 5.7 7.1 6.7 6.8
Hm lng Ca
cao (%)
11 10 23.5 21.5
Tro (%) 5.5 8.5 8.3 7.7
P
2
O
5
1.9 1.9 1.4 2.0
0.04 0.01 0.06 0.09
V (%) 1.4 1 0.5 1
Nit tng s 4.3 3.9 2.8 3.0
Nit Protein 2.1 1.6 1.7 1.8
Theobromin 2.8 2.7 2.3 3.0
Bt Scla c hai loi l loi bt khng kim ha (bt t nhin) dng
sn xut Scla v loi bt th hai l bt c kim ha gim bt
lng acid trong bt, dng sn xut Scla bc v o, trang tr... Ty
theo mc kim ha m mu sc v hng v khc nhau
8.1.3.B Ca cao
B Ca cao l nguyn liu quan trng, trc tip nh hng n cht lng ca Scla, b
Ca cao thu c bng cch p ht Ca cao. B Ca cao c mu vng nht, l nguyn liu quan
trng sn xut Scla. Thnh phn ca Scla c cha cc cht glyxerit ca acid Stearic,
Oleic v mt lng nh acid Lindeic...
Cc tnh cht quan trng ca b Cacao l:
* Tnh kt tinh a hnh (tc l tnh khi chuyn ha ng trng thi lng sang trng
thi rn th kt tinh nhiu dng khc nhau). Nhit ca qu trnh kt tinh khc nhau th cc
tinh th kt tinh cc hnh dng khc nhau.
Dng : c c im hnh thnh rt nhanh, nhng khng bn d dng b bin dng v
b nng chy nhit t = 1820
0
C.
Dng o: c hnh thnh t dng b bin th n c nhit nng chy t = 28
0
C.
Dng |: c hnh thnh t dng o v c nhit nng chy t = 33
0
C.
Dng : c hnh thnh t dng v c nhit nng chy t
0
= 3335
0
C.
Cng ngh sn xut Scla ph thuc rt nhiu vo c tnh kt tinh ca b Ca cao. Scla
c nh gi l ngon khi c mn cao, d b gy khi b, ng nht, v c thi gian bo qun
lu.
* Tnh chm ng: l tnh duy tr c trng thi lng ng nht iu kin nhit
xc nh di nhit nng chy. Tnh cht ny c ng dng trong qa trnh rt khun to
sn phm.
* cng: cng ca b Ca cao ph thuc vo nhiu yu t nh nguyn liu,
cng ngh, v k thut sn xt.
* co: Khi ng t th b Ca cao s b gim th tch lm khi b Ca cao b co li,
tnh cht ny lm tng tnh cht hp dn ca sn phm v to bng cho sn phm Scla
QUY TRNH CNG NGH SN XUT SCLA
Bt Ca cao
ng Sacrose
B Ca cao
Trn Nghin
iu nhit
Lm o
Rt khun
Lm lnh
Tho khun
Bao gi Bo qun
Chng,
Trn
Cc thnh phn nguyn liu nh bt Ca cao, ng Saccarose, b Ca cao v cc thnh
phn khc c tnh ton v nh lng chnh xc theo thc n ca cng ngh. Ngi ta c
th iu chnh cc t l ny iu chnh ngt, v tnh cht khc ca sn phm ph hp vi
nhu cu th hiu ca khch hng, a dng ha sn phm v gim gi thnh ca sn phm.
Thit b trn nguyn liu l thit b dng hai v, gi nhit bng nc m, v c cnh
khuy chuyn dng. Nhit ca qu trnh trn thng l t0 = 40450C, vi khong nhit
ny th khi nguyn liu c nht v c d to thnh khi ng nht. Thi gian ca qu
trnh trn l khong t = 2025 pht. Nu thi gian trn l qu nh th khi bt cha ng u
cc phn t cha c lin kt vi nhau v cha to thnh khi ng nht. Nu thi gian di lm
nht ca khi bt tng ln do cc phn t lin kt vi nhau, v nh hng n cng on
nghin.
Cnh khuy ca thit b trn o trn
Nghin
* Mc ch: l lm gim kch thc ca cc phn t (ch yu l bt Ca cao) to ra trng
thi mm mn ca Scla thnh phm. ng thi n cn c tc dng phn tn, lm ng u
cc thnh phm.
Kch thc ca khi Scla sau khi nghin phi nm trong khong d = 2025mm,
nu kch thc ny l qu ln s to cm gic v nhm khi s dng sn phm Scla, nu kch
thc qu nh s b dnh rng, dnh vo vng hng.
* Cc yu t nh hng n kch thc ca Scla trong qa trnh nghin.
Lc p ca cc trc nghin: nu lc ny cng ln th khi Scla c kch thc
cng mn.
m: Nu m ca khi bt cng cao th qu trnh nghin cng kh, do trong
qu trnh trn bt ta phi tnh ton lng nc cho thch hp sn phm qu trnh nho trn
c m hp l thch hp cho qu trnh nghin. Thng thng m ca khi bt scla
trong qu trnh nghin l W = 12%, km sot c m ny ta phi kim sot c
m ca cc thnh phn nguyn liu u vo nh m ca ng, m ca bt Ca cao,
m ca b Ca cao, cht ph gia, nguyn liu ph...
* Thit b: Qu trnh nghin khi bt c thc hin bng my nghin, c th thc hin qu
trnh nghin bng my nghin ba hoc my nghin trc nhng vi sn phm nghin ny
thng thng ngi ta s dng my nghin trc c s trc nghin t 35 trc, c khong cch
gia cc trc c th thay i c. Ngi ta c th iu chnh c nng sut ca thit b
nghin, kch thc ca cc ht Scla bng cch iu chnh vn tc ca cc trc, v khong
cch cc trc, lc p ca cc trc. Thng thng tc gia trc np liu v trc tho liu l
810 ln.
* Nhit ca qu trnh nghin: trong qu trnh nghin, nng cao cht lng ca Scla
thnh phm khi bt nghin nn c gi iu kin ng nhit, thng thng nhit ny l
t0 = 40500C, trong qu trnh nghin do to ma st nn nhit ca khi bt trn b tng ln,
nn trong thit b nghin cn c trang b thm h thng lm mt bng nc mt.
* nht ca khi bt c nh hng rt ln n cht lng ca scla thnh phm, nu
nht qu cao s hnh thnh lp nc bao bc pha xung quanh bn ngoi cc ht scla ngn
cn qu trnh thm thu ca b ca cao lm cho khi scla b nht, dch. Ngoi ra m ca
khi bt trn cn ph thuc vo t l b ca cao nguyn liu s dng trong sn xut scla, nu
hm lng ny qu nh th khi bt trn ca cao d xy ra hin tng vn cc, cn nu hm
lng b ca cao ln th khi bt trn ca cao d b chy. Do vy kim sot c nht ca
khi bt trn ta kim sot m ca khi bt ny, v hm lng (t l) b ca cao s dng trong
cng thc phi trn nguyn liu theo thc n. Trong trng hp nu khi bn trn c
nht qu cao vt qu yu cu th ta c th b sung thm Leuxithin, cn trong trng hp khi
bt trn c nht thp cha t yu cu (b kh, vn cc) th ta c th b sung thm lng b
ca cao theo s lng cn thit thng t 34% lng b ca cao s dng trong phi ch nguyn
liu.
Nghin
Chng,
Mc ch ca qu trnh ny l lm tng cng mi v trng thi mong mun ca khi
scla thnh phm.
Trong qu trnh chng, din ra nhiu bin i ca khi nguyn liu bao gm cc bin
i v mt ha hc to nn cu trc v mi v c trng ca khi scla thnh phm, nhng bin
i v mt vt l lm cho cc tinh th ng trong khi scla tng kch thc v c lm trn
v to ra cc mi cho s nh ha cht bo v lm gim kch thc ca cc ht cht bo, thay i
nht... B mt tip xc ca khi bt nghin tng ln, iu ny lm tng cng phn ng
mu v cc phn ng oxy ha kh khc din ra trong qu trnh chng, . Mt lng ln cc acid
bay hi c mi khng mong mun c gii phng v ng thi trong qu trnh ny m cng
c thot ra lm hn hp scla tr nn m c hn. Qu trnh chng, c thc hin qua 2
giai on.
Qu trnh nng cao phm cht kh
Qu trnh nng cao phm cht ut
Giai on u b ca cao cha c b sung vo do khi ca cao trng thi kh cn
giai on sau ngi ta b sung thm b do trng thi m hn. Nhit , thi gian qu trnh
chng, ph thuc vo tng loi sn phm khc nhau nh: i vi ca cao sa th t
0
opt = 60
0
C, v
vi ca cao khng sa th nhit ny l t0opt = 70800C, v qu trnh nng cao phm cht kt
thc khi khi scla bn thnh phm ny t c cng mi, v v kch thc nh mong
mun.
8.4.4. iu nhit
Mc ch ca qa trnh iu nhit l to ra cc mm tinh th ca b ca cao tn ti dng xc
inh v bn vng (dng |) nhm tng thi gian s dng, hn ch scla b chy nc, nng cao
cht lng v tnh cm quan ca sn phm (tng cng mu v tng bng ca sn phm).
u tin khi scla bn thnh phm c gia nhit ln nhit t0 = 47490C ha
lng hon ton b ca cao. Sau lm ngui n nhit t0 = 28290C (i vi scla khng sa
th nhit lm ngui l t0 = 27280C. Sau nng nhit ca khi ko ln t0 = 320C cc
tinh th dng khng n nh chuyn sang trng thi lng tr li, ri duy tr nhit t0 =
31320C cc tinh th b ca cao kt tinh qua mm tinh th l nhng tinh th . Qu trnh iu
nhit phi c thc hin mt cch chm v ng u trnh hin tng qu nhit cc b lm thay
i cc c tnh cn thit ca khi scla bn thnh phm, ng thi trong qu trnh iu nhit c
th thc hin khuy trn lin tc tng s lng mm tinh th v trnh hin tng qu nhit cc
b v lm ng u kch thc v mc phn b ca mm tinh th.
Nu qu trnh khng tt th khi scla s khi scla s khng t yu cu v nht,
v khng thu c dng kt tinh nh mong mun. S lng cc tinh th t iu ny lm cho
khi scla thnh phm c bng, nhn thp v khng n nh, ng thi xy ra hin tng
ng kt tinh trn b mt scla thnh phm hoc xut hin cc tinh th cht bo trn b mt
scla
8.4.5. Rt khun, to hnh
* Rt khun: to hnh cho scla thnh phm ngi ta rt khi scla vo khun kim loi
hoc bng khun nha c hnh dng, kch thc nh sn. Tuy nhin cn ch chiu cao
ca khun khng nn qu ln thng thng chiu cao ny < 7 cm, do khi chiu cao qu ln
khi scla khng ng u, d b nt, gy.
Khi rt khun ta a khi scla tr li dng dch lng, trong qu trnh rt khun th
to chuyn ng rung cho cc khun kh scla ng u v loi tr cc bt kh cn ln
trong khi scla.
nht ca khi scla c nh hng rt ln n cng on rt khun ny, nu
nht ca khi scla qu cao th khi scla s m c, rt kh rt, thanh scla khng ng
u, xut hin trn b mt nhng l rng nh (do bt kh to thnh khng thot ra mi trng
c). Nu nht ca khi scla thp th scla s ng c rt chm, m thng chuyn
sang trng thi c m b qua giai on kt tinh, sn phm scla km bn, d b chy, d b
bin mu v bin mi...
Mt s hnh dng khun ko scla
Cng on rt khun
Thit b to hnh ko socola
* Lm o: lm o cho ko hoc cc loi bnh th phi s dng thit b chuyn
dng lm o hoc c th lm o bng cch ti ln khi bnh hoc khi ko mt
lp scla bao bc nh hnh v.
Thit b lm o
dy ca lp scla ph thuc vo cc yu t sau
Nhit lm o
Tnh cht lu bin ca khi ca cao
Mc iu nhit
Kch thc ca sn phm bao bc
Thi gia ca dy chuyn v lng khng kh thi vo lm kh

Mt s sn phm to hnh kt hp
8.4.6. Lm lnh
Mc ch ca qu trnh lm lnh l to iu kit kt tinh hon ton kh scla, to cho khi
scla c trng thi bn ngoi nhn, bng, p v khng b kt tinh ng trn b mt.
Sccla sau khi rt khun hoc lm o c c a ngay vo thit b lm lnh. Nhit
chnh lch gia nhit ca sn phm v nc lm mt bin i ty theo thit b lm lnh
nhng khng vt qu 150C, qu trnh lm lnh din ra qua 3 giai on:
G I: lm lnh n nhit t0 = 120C.
G II: lm lnh n t0 = 50C (y l vng lm lnh chnh)
G III: a nhit khi sn phm ln t0 = 150C (vng hm nng)
Yu cu ca qu trnh lm lnh l khi scla phi c kt tinh ng u, thi gian
lm lnh trong ton qu trnh thng thng khong t = 1525 pht v thi gian lm o cho sn
phm thng thng khong t = 35 pht ty theo chiu dy ca lp o.
Qu trnh lm lnh c th thc hin phng lm lnh thng thng, sn phm scla
c cha trn cc khay t trong phng c m khng kh W > 60% v nhit trong phng
c th l t0 = 10120C v c khng kh lnh i lu, phng php ny c th cho php thc hin,
nhng cht lng ca khi sn phm khng cao, thng thng hin nay ngi ta lm lnh trong
thit b dng tunel lm lnh.
Vi thit b ny lm lnh bng khng kh lnh, khi scla sn phm c t trn bng ti
chuyn ng trong cc bung lnh khc nhau vi vn tc thch hp c th iu chnh.
Nhit ca cc bung lnh ny c kim sot v iu chnh c bng h thng
iu chnh t ng, vi cc thng s ca cc bung nh sau:
Bung I: c nhit t0 = 8100C
Bung II: c nhit t0 = 480C
Bung III: c nhit t0 = 15160C
Nhit ca cc phng ny c iu chnh cao hn nhit im sng trong iu
kin tng phng bao gi nhm ngn cn qu trnh to m trn b mt scla thnh phm khi bao
gi.
8.4.6. Lm lnh
Thit
b lm
lnh
8.4.7. Bao gi
Qu trnh bao gi sn phm nhm mc ch tng thi gian bo qun sn phm, qu trnh bao
gi c thc hin trn cc thit b bao gi sn phm
Bao b thc hin qu trnh bao gi phi p ng c nhng yu cu ca sn phm nh
phi c tnh chng m, chng kh, chng oxy ha, chng vi sinh vt... Do trong sn phm scla
cha hm lng cht bo qun tng i cao do ngi ta thng dng bao b bng nhm
bao gi c th p ng c vi c tnh sn phm scla do c tnh chng oxy ha cht bo
trong sn phm cao. Scla sn phm sau kh bao gi xong c bo qun nhit t0 =
16180C.
8.4.8. n nh
tng hng v ca khi scla thnh phm thng ngi ta thc hin cng on n nh
sn phm. Thc cht ca cng on ny l gi khi scla thnh phm nhit t0 = 16180C,
trong thi gian khong t = 12 thng. Cng on ny thng c kt hp tronga cng on
bo qun sn phm v khi scla thnh phm c t trong cc thng carton v t trong kho
bo qun.
Mt s sn phm ko scola
( sinh vin c kin thc thc t hn cho sinh vin tham kho qua on phim ngn v nh
my sn xut Scla Sollich ca cng ha lin bang c, v on trnh by bng power point
Candymaster.)
CNG MN HC
Phn I. Nguyn liu sn xut bnh ko
1. Vai tr ca bt m trong sn xut bnh?
2. Th no lm bt mnh, yu. Ti sao sn xut cc loi bnh khc nhau yu cu cc loi bt m khc
nhau? Cc bin php iu chnh tnh cht ca bt.
3. Yu cu k thut ca cc loi bt ng cc dng trong sn xut bnh ko? Mc ch s dng ca chng?
4. Vai tr ca bt m trong cng ngh sn xut bnh? Ti sao khng th thay th hon ton bt m bng cc
loi bt ng cc khc?
5. Vai tr v yu cu k thut ca nguyn liu ng trong cng ngh sn xut bnh,ko?
6. Vai tr v yu cu k thut ca Mt tinh bt trong sn xut ko?
7. Vai tr v yu cu k thut ca ng chuyn ho trong sn xut ko?
8. So snh hiu qu s dng ca Mt tinh bt v ng chuyn ho trn CNSX ko?
9. Cc phng php to xp cho bnh? Ti sao trong CNXS bnh quy ngi ta khng to xp cho
bnh bng phng php sinh hc?
10. Vai tr ca cht bo trong CNSX bnh, ko? Ti sao trong thnh phn phi liu ca ko cng ngi ta
thng khng s dng cht bo? (Tr ko cng hng b)
11. Yu cu k thut ca cht bo dng trong CNSX bnh ko? Cc cht bo thng dng
12. Vai tr ca axit trong CNSX ko? Ti sao trong CNSX ko mm khng s dng axit phi liu?
13. Cht ph gia to cu trc s dng trong CNSX ko mm? Vai tr ca chng? Cc c im cn lu khi
s dng?
14. Vai tr ca trng trong sn xut bnh, ko? Cc c im cn lu khi s dng?
15. Vai tr ca sa trong sn xut bnh ko? Cc c im cn lu khi s dng?
16. Yu cu ca cht ph gia to mu, to mi trong CNSX bnh ko?
17. Yu cu ca cht hot ng b mt trong CNSX bnh ko? Cc cht thng s dng?
18. Yu cu ca cc loi mui trong CNSX bnh ko? Cc mui thng s dng?
CNG MN HC
Phn II. Cng ngh sn xut bnh
19. Cho bit nhng cng on chnh trong cng ngh sn xut bnh quy, bnh m?
20. Yu cu k thut ca cc loi bt nho?
21. Phn tch cc yu t nh hng n cht lng bt
22. Phn tch cc c im khc bit trong ch nho bt nho xp v bt nho dai?
23. Yu cu k thut ca bt nho xp v bt nho dai? Cc bin php c th p dng iu chnh tnh
cht ca bt nho?
24. Gii thch ti sao trong thnh phn phi liu ca bt nho dng sn xut bnh m ch c bt m,
mui, nc v men.
25. Phn tch cc nguyn nhn c th lm tng t l ph phm khi nng bnh?
26. So snh cc c im khc bit chnh trong CNSX bnh quy v cng ngh sn xut bnh m?
27. Yu cu k thut cng on nng trong cng ngh sn xut bnh quy? Cc bin php nng cao cht
lng?
28. Phn tch cc yu t nh hng n cht lng bnh trong khu nng?
29. Phn tch cc yu t nh hng n xp v n ca bnh?
30. Cc hin tng h hng c th c ca bnh quy, bnh m? Nguyn nhn v cc bin php khc phc?
CNG MN HC
Phn III. Cng ngh sn xut ko
31. c im cng ngh sn xut ko cng, ko mm, ko do?
32. Cho bit trong quy trnh sn xut ko cng, ko mm, ko do nhng khu no l khu c nh hng
ln n tnh cht ca ko? Gii thch r l do?
33. Phn tch cc yu t nh hng n cht lng ca khi ko?
34. Cc bin php nng cao cht lng cho khi ko?
35. Phn tch cc yu t nh hng n cht lng ko cng, ko mm, ko do?
36. Cc bin php nng cao cht lng ca ko cng, ko mm, ko do?
37. Phn tch u nhc im ca phng php chun b siro lin tc vi phng php gin on?
38. Phn tch u nhc im ca phng php nu ko p sut chn khng vi nu p sut thng?
39. Nguyn nhn hin tng ht m ca ko? Bin php kim sot?
40. Nguyn nhn hin tng hi ng ca ko? Bin php kim sot?
41. Phn tch nguyn nhn c th lm tng t l ph phm khi to hnh cho ko?
42. Cc bin php h hng c th c ca ko cng, ko mm, ko do? Nguyn nhn v bin php khc
phc?
43. Gii thch ti sao nhit nu ko cng thng cao hn nhit nu ko mm, ko do?
44. Yu cu k thut ca khu nh trn? Phn tch cc yu t nh hng n cht lng ca khi ko?
Cc bin php nng cao cht lng?
45. So snh CNSX ko mm v CNSX ko do?
46. Ti sao phi kim sot hm lng ng kh trong ko thnh phm? Cc bin php kim sot?
47. Hy cho bit cc thnh phn nguyn liu cn dng phi liu cho ko cao su? Tc dng ca tng
thnh phn?
48. Hy phn loi cc loi ko sau . V cho bit cc c im chnh trong CNSX ca chng?
Phn bi tp
49. Xc nh lng nc cn b sung khi nho bt?
50. Xc nh hm lng ng kh trong cng thc phi liu v trong ko?