Bo co thc hnh CNCB Lng thc GVHD: Nguyn Th Mai Hng

Lp: DHTP1 Nhm: 3 T:2

MC LC

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Bo co thc hnh CNCB Lng thc GVHD: Nguyn Th Mai Hng I. TM HIU V NGUYN LIU SN XUT: Nguyn liu trong sn xut m nui: + Bt m s 13: 200g. + Tinh bt bin tnh: 15g. + Mui: 1,6g. + TPP: 0,4g. + CMC: 1g. + C dn: 100g. 1.1. Ngun gc, xut x: Bt m c sn xut t cy la m.

Lp: DHTP1 Nhm: 3 T:2

La m c ngun gc t Ty Nam trong khu vc c bit di tn gi Li lim Mu m (khu vc Trung ng ngy nay). Cc mi quan h di truyn gia la m einkorn v la m emmer ch ra rng khu vc thun dng la m rt c th l nm gn Diyarbakr Th Nh K. Cc loi la m hoang di ny c thun dng nh l mt phn ca ngun gc nng nghip ti khu vc Li lim Mu m ny. Vic trng trt la m bt u lan rng ra ngoi khu vc Li lim Mu m trong thi i mi. Vo khong nm 3000 TCN, la m xut hin ti Ethiopia, n , Ireland v Ty Ban Nha. Khong 1 thin nin k sau n ti Trung Quc. Khong nm 1000 TCN vic trng trt nng nghip vi s dng sc nga, tru, b cy ba lm gia tng sn lng la m, ging nh vic s dng cc my gieo ht thay th cho vic gieo ht bng cch ri ht trong th k 18. Sn lng la m tip tc tng ln, do cc vng t mi c a vo khai thc, cng nh do k thut canh tc ca ngh nng tip tc c ci tin vi vic s dng cc loi phn bn, my gt, my p la (my gt p), cc loi my cy t, my xi t, my trng cy dng sc ko ca my ko, cng tc thy li v phng tr su bnh dch hi hon thin hn cng nh vic to ra cc ging mi tt hn. 1.2. Phn loi:

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Bo co thc hnh CNCB Lng thc GVHD: Nguyn Th Mai Hng

Lp: DHTP1 Nhm: 3 T:2

C nhiu h thng phn loi thc vt c s dng cho cc loi la m. Tn gi ca cc loi la m trong cc h thng ny i khi khng ng nht. Trong phm vi mt loi, cc ging cy trng ca la m li c nhng ngi gy ging hoc nng dn phn loi tip theo ma pht trin ca chng, chng hn nh la m ma ng hay la m ma xun, theo hm lng gluten, chng hn la m cng (nhiu protein) v la m mm (nhiu tinh bt), hay theo mu ca ht (, trng, h phch). Nhn chung la m c hai loi l: la m en v la m trng (la m trng li c chia ra thnh hai loi: la m cng Triticum durum, la m mm Triticum aestivum). Do , bt m cng c chia ra lm hai loi: + Bt m en: ch bin t ht la m en. + Bt m trng: ch bin t ht la m trng. Ty theo cht lng bt (t l xay xt), ta chia lm cc loi: bt thng hng, bt loi I, bt loi II, bt loi III. Loi bt Bt thng hng Bt loi I Bt loi II Bt loi III T l xay xt (%) 60 70 80 90 Hm lng tro (g/100g) > 0,50 0,50 0,75 0,75 1,00 < 1,00

Ngoi ra, cn c th phn loi theo hm lng gluten (% gluten t): % gluten t: 30 32 % ng vi % Protein: 11 14 %. % gluten t: 28 30 % ng vi % Protein: 9 10 %. % gluten t: < 28 % ng vi % Protein: 8 %. 1.3. Thnh phn ha hc ca cc loi nguyn liu chnh v cc c im c trng: 1.3.1. Bt m: Bt m ch yu gm gluxit v protit, hm lng cc gluxit v protit chim khong 90% trng lng bt m. Protit ca bt m: Ch bin m nui Trang 3

Bo co thc hnh CNCB Lng thc GVHD: Nguyn Th Mai Hng

Lp: DHTP1 Nhm: 3 T:2

Hm lng protit c trong cc hng bt m khc nhau th khng ging nhau. Hm lng protit tng dn t bt hng cao n bt hng thp, nhng v mt dinh dng th protit trong bt hng cao gi tr hn protit trong bt hng thp. Protit trong bt m gm 4 loi: - Anbumin: ha tan trong nc. - Globulin : ha tan trong dung dch mui trung tnh. - Protalamin : ha tan trong dung dch ru 60 80% cn tn gi l Gliadin. - Glutenlin : ha tan trong dung dch kim 0,2%. Trong 4 loi ni trn th hm lng Anbumin v Globulin chim khong 20%, cn 80% l Protalamin v Glutenlin, v t l protalamin v glutenlin trong bt m l tng ng nhau. Bt m nho vi nc ri yn mt thi gian s to thnh Gluten. Ra bt nho cho tinh bt tri i cn li mt khi do l Gluten. Gluten thu c khi ra qua bt nho gi l Gluten t. Trong gluten t c khong 60 70% nc. Hm lng gluten t trong bt m dao ng trong phm vi rt ln, t 15 n 55%. Khi bt m c cht lng bnh thng th t l Gluten t ph thuc vo hm lng protit ca bt. Vi cc loi bt m sn xut t ht b hng, su bnh, ny mm, do sy nhit qu cao th hm lng Gluten t gim v tnh ht nc ca protit b thay i. Hm lng v cht lng Gluten bt m ph thuc vo ging la m, iu kin trng trt, ch sy ht, ch gia cng nc nhit, ch bo qun Gluten ca bt m cht lng cao thng c n hi tt, chu ko va phi. Nu Gluten c chu ko ln th bnh lm ra xp do gi c kh tt. Cn nu dung bt m cht lng cao v chu ko nh th bt nho thng b chy khng t yu cu, bnh lm ra t xp. Trong qu trnh ch bin c th vn dng cc yu t ca nhit , nng mui n, cng nho ci thin nhng tnh cht vt l ca Gluten. Gim nhit nho th Gluten tr nn cht hn, tng nhit nho th Gluten n nhanh nhng kh nng gi kh km v bnh t n hn. Ch bin m nui Trang 4

Bo co thc hnh CNCB Lng thc GVHD: Nguyn Th Mai Hng

Lp: DHTP1 Nhm: 3 T:2

Mui n c tc dng lm cho Gluten cht li v tng kh nng ht nc ln, cng thy phn protit gim i r rt. Cng nho lm tng qu trnh to hnh Gluten nhng lm gim kh nng gi kh ca Gluten. Axit ascorbic, kali bromat, peroxyt v mt s cht oxi ha khc c tc dng lm cho Gluten cht hn cn cc cht kh th c tc dng ngc li. Gluxit ca bt m: gm c tinh bt, dextrin, xenluloza, hemieluloza, gluxit keo, cc loi ng. Tinh bt: l gluxit quan trng nht ca bt m. Trong hng bt cao cha n 80% tinh bt. Tinh bt ca cc loi bt khc nhau th khng ging nhau v hnh dng, kch thc, kh nng trng n v h ha. ln v nguyn ca ht tinh bt c nh hng n tnh rn chc, kh nng ht nc v hm lng ng trong bt nho. Ht tinh bt nh v ht tinh bt v th c ng ha nhanh hn. Trong cc ht tinh bt, ngoi tinh bt ra cn c mt lng nh axit photphoric. Axit silicic, axit bo v cc cht khc. Dextrin: l sn phm to ra u tin trong qu trnh thy phn tinh bt. l nhng cht keo to thnh vi nc mt dung dch dnh. Khi lng phn t v tnh cht ca dextrin ph thuc vo mc thy phn ca tinh bt. Ngi ta phn ra thnh cc nhm dextrin sau y: - Amilodextrin: l hp cht cu to ging tinh bt, khi tc dng vi iot cho mu tm. - Eritrodextrin: l hn hp c khi lng phn t nh hn, tc dng vi iot cho mu . - Acrodextrin v maltodextrin l nhng dextrin n gin nht, khi tc dng vi iot khng cho mu c trng. Trong bt m sn xut t bt m ny mm c cha t 3-5% l dextrin. Dextrin t lin kt vi nc, do khi bt nho c hm lng cao cc dextrin th bnh lm ra km dai.

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Bo co thc hnh CNCB Lng thc GVHD: Nguyn Th Mai Hng

Lp: DHTP1 Nhm: 3 T:2

Xenluloza: cng c cng thc chung ging tinh bt nhng rt khc nhau v cu trc phn t v cc tnh cht ha hc. Phn t xenluloza gm trn 1500 gc glucoza. Xenluloza khng tan trong nc lnh v nc nng. Thy phn xenluloza bng axit kh khn hn thy phn tinh bt nn khng th tiu ha c xenluloza v chnh lng xenluloza lm gim gi tr dinh dng ca bt. Trong bt hng cao c khong 0,1 0,15 % xenluloza, cn trong bt hng cao th cha 2 3 % xeluloza. Hemixenluloza: l polisacarit cu to t cc gc pentozan (C5H8O4)n v hecxozan (C6H10O)n. Hemixenluloza khng ha tan trong nc nhng ha tan trong kim. N d thy phn hn xenluloza. Hm lng hemixenluloza ph thuc vo hng bt, thng khong 2 8%, c th ngi khng tiu ha c hemixenluloza. Gluxit keo: l cc pentozan ha tan, ch yu cha trong ni nh ca ht. Trong bt m hm lng gluxit keo vo khong 1,2%. Gluxit keo c tnh ho nc rt cao. Khi trng n trong nc cc gluxit keo cho ta nhng dch keo ny c nh hng r rt n cc tnh cht l hc ca bt nho. ng trong bt: cha mt lng khng ln lm. Trong bt c cha khong 0,1 0,5% maltoza. Trong bt m sn xut t ht ny mm th hm lng maltoza tng ln r rt. ng ch yu nm trong phi ht. Hm lng sacaroza trong bt m khong 0,2 0,6%. Hm lng chung cc loi ng ph thuc vo loi bt v cht lng ca ht. Cht bo: cc lipit l nhng cht hu c k nc, c cu trc khc nhau, khng ha tan trong nc nhng ha tan trong cc dung mi hu c. Trong cc lipit ca bt m, ngoi cc cht bo trung tnh cn phi k n cc photphorit, sterin, sc t.Trong bt cc lipit trng thi t do v trng thi kt hp vi protit, gluxit. Nhng hp cht ny c nh hng n tnh cht cc gluten, chng lm cho cc gluten n hi hn. Hm lng chung ca cht bo trong bt m vo khong 0,1 2% ty theo hng bt m.

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Bo co thc hnh CNCB Lng thc GVHD: Nguyn Th Mai Hng

Lp: DHTP1 Nhm: 3 T:2

Vitamin: trong bt m c cha rt nhiu vitamin nh B1, B6, PPVitamin cha nhiu lp alrong. Ty theo hnh bt m th hm lng vitamin cng khc nhau. Hng bt cng cao th vitamin cng thp v ngc li. Men trong bt: l nhng protit c tnh cht xc tc. Trong bt c cha rt nhiu men lm nh hng n cht lng bt, cc loi men quan trng nh: - Men thy phn tinh bt v protit nh: proteinaza, polipeptidaza, anphaamilaza, beta-amylaza. - Ngoi ra bt m cn c cc men khc nh: lipaza, lipoxydaza Bt m s dng trong ch bin m nui l bt m s 13. Khc vi m si l sn phm c dai nh s gin mch gluten v s dui thnh si di ca cc thnh phn trong tinh bt, bm dnh vo khung gluten, to nn dai cho sn phm vi cu trc dng si, trong sn phm m si, hm lng tinh bt ca nguyn liu v cng on cn c vai tr quan trng, m nui l sn phm c dai, cu trc cht, nhng cu trc ny a phn l do b khung gluten to nn cng vi phng php tp hnh l p n, chnh v vy nguyn liu i hi c thnh phn gluten vi hm lng v cht lng cao. 1.3.2 Tinh bt bin tnh: Tinh bt bin tnh c s dng trong ch bin m nui nhm b sung hm lng tinh bt trong nguyn liu. Trong qu trnh ch bin, tinh bt ht nc trng n, dui mch, bm dnh ln khung gluten, v sau khi gia nhit gp phn to cu trc sn phm. Tinh bt s dng c bin tnh nhm lm tng kh nng ht nc. 1.3.3. Mui: Mui dng ci thin tnh cht gluten, to v, nh hng ti ch sy ca si m v nh hng ti hot ng ca vi sinh vt v enzyme trong si m. 1.3.4. Ph gia: CMC - L Natri carboxymethyl cellulose (E466).

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Bo co thc hnh CNCB Lng thc GVHD: Nguyn Th Mai Hng

Lp: DHTP1 Nhm: 3 T:2

- Hp cht CMC c sn xut t vic x l celluloza vi dung dch NaOH v sau l phn ng Williamson: Cell-OH + NaOH + ClCH2 - COONa Cell-O-CH2COONa + H2O + NaCl ClCH2 - COONa + NaOH HOCH2COONa + NaCl

Dng thng phm CMC c dn sut t 0,4 n 1,4. Tuy nhin 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 %. Vi CMC dn sut 0,95 v nng ti thiu 2 % cho nht 25 Mpa ti 250C. 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. Gia nhit 800C trong 30 pht hoc 1000C 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. 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 Ag +). + Cation ha tr 2: Ca2+, Mg2+ lm gim nht. + Cation ha tr 3: Al3+, Cr3+, Fe3+ to gel. Ni chung, tc dng trn nht ca cc loi mui cng ty 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.

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Bo co thc hnh CNCB Lng thc GVHD: Nguyn Th Mai Hng

Lp: DHTP1 Nhm: 3 T:2

Khi ch bin m nui, CMC c ha tan trong nc nng to ra dung dch c tnh do, dnh cao, kt dnh thnh phn tinh bt v cc ph gia ln khung gluten; to ra mi trng kim lm bin tnh tinh bt, v vy lm tng dai ca bt. TPP: S dng dng sodium tripolyphosphate, c ha tan trong dch bt nho nhm lm bin tnh tinh bt. Mu: S dng mu t nhin l mu chit xut t c dn. 1.4. Cc ch tiu kim sot nguyn liu. Theo tiu chun Vit Nam TCVN 4359 : 1996 v Codex Stan 152 1985 v bt m. Ch tiu ha l: - acid ca cc acid bo: khng qu 50 mg KOH cn dng trung ha ht cc acid bo t do c trong 100g bt tnh theo cht kh. - Protein: hm lng protein khng thp hn 7,0% (tnh theo cht kh). - m: khng c vt qu 15,5%. - Cc thnh phn khng bt buc: + C th thm vo bt m cc thnh phn sau y vi s lng cn thit v mc ch cng ngh: cc sn phm malt c hot tnh enzim vn c sn xut t h i mch, gluten ti, bt u tng hay t bt u khc c cht lng thc phm thch hp. + Cc cht dinh dng: vic thm cc vitamin cht khong hay cc acid amin c hiu phi ph hp vi php lut ca cc nc tiu th sn phm. - C ht: trn 98% lng bt lt qua ry c kch thc l 212 milimicron . - Cc cht nhim bn: + Kim loi nng: trong bt m khng c ghp c kim loi nng. + D lng cht tr sinh vt hi: bt m phi tun th gii hn ti a cho php theo quy nh ca Codex v dlng cht tr sinh vt hi. + Bt m khng c c tp cht l. Ch bin m nui Trang 9

Bo co thc hnh CNCB Lng thc GVHD: Nguyn Th Mai Hng Ch tiu sinh hc:

Lp: DHTP1 Nhm: 3 T:2

- Bt m v cc thnh phn b sung u phi sch, v sinh v ph hp vi cht lng thc phm. - Khng c cha vi sinh vt vi s lng gy nh hng ti sc kho con ngi. - Khng c cha k sinh trng gy bnh. - Khng c cha bt k mt cht no c ngun gc t vi sinh vt vi s lng gy nh hng ti sc kho con ngi. Ch tiu cm quan: - Mu sc: bt c mu trng hoc trng ng c trng. - Mi: c mi ca bt t nhin, khng hi, khng c mi l. - V: khng c v chua, v ng, v l. II. TM HIU QUY TRNH SN XUT: 2.1. Cc quy trnh sn xut khc:

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Bo co thc hnh CNCB Lng thc GVHD: Nguyn Th Mai Hng

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2.2. Quy trnh sn xut m nui trong phng th nghim:

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Bo co thc hnh CNCB Lng thc GVHD: Nguyn Th Mai Hng

Lp: DHTP1 Nhm: 3 T:2

Bt m, TB bin tnh

Trn kh (5) CMC, TPP mui Trn t Hp 30 p n Hp (10- 15) ro Sy Nc mu c dn 110- 120ml

Thnh phm

2.3. Thuyt minh quy trnh: Nguyn liu: - Bt m: s dng 200g bt m 13 - Tinh bt bin tnh 15g. - CMC 1g - TPP 0.4g Ch bin m nui Trang 12

Bo co thc hnh CNCB Lng thc GVHD: Nguyn Th Mai Hng - Mui 1.6g - C dn 100g Trn kh:

Lp: DHTP1 Nhm: 3 T:2

- Cn 200g bt m s 13, em ry loi b tp cht v to ng u, mn bt. Sau , bt m c trn kh khong 5 vi tinh bt bin tnh to ng u cho khi bt. - Vic s dng tinh bt bin tnh nhm lm tng gi tr dinh dng (d tiu ho), tng cht lng (tng dai ca si m). Trn t: - C dn: gt b v, ra sch, ct nh, sau em xay vi nc, lc ly khong 110- 120ml phn nc, b phn ci, ta thu c dung dch mu t c dn. - Sau khi trn kh xong, cho 1g CMC, 0.4g TPP, 1.6g mui v 110- 120ml dung dch mu t c dn vo t t tip tc trn u khi bt. - Thi gian nho bt khng nn ko di qu lu s gy hin tng si m b t gy khi cn ct. - Mc ch trn bt: to ng u gia cc cu t trong khi bt nho. * Ch : trn kh v trn t u c thc hin trong my trn bt. Khi bt sau khi nho trn trng thi bi ri khi nm nh, khng dnh tay, khng t. Hp: - Khi bt nho c bao gi kn em hp trong thi gian 30 nhit 100oC. - Mc ch: h ho mt phn tinh bt. To hnh: - Phng php: p n. - Mc ch: To hnh dng, kch thc c trng sn phm m nui. Hp: - Hp trong thi gian 10- 15 nhit 100oC. - Mc ch: lm chn v n nh cu trc m nui c to hnh cng on p n. Ch bin m nui Trang 13

Bo co thc hnh CNCB Lng thc GVHD: Nguyn Th Mai Hng Sy: - Sau khi ro m nui, em sy nhit 60- 70oC.

Lp: DHTP1 Nhm: 3 T:2

- Mc ch: Nhm thun li cho qu trnh bo qun m nui (do qu trnh sy tch m, tiu dit phn ln vi sinh vt).

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Bo co thc hnh CNCB Lng thc GVHD: Nguyn Th Mai Hng

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2.4. Cc ch tiu, cng on cn kim sot: tiu: Ch _ Cht lng bt m: s lng v cht lng gluten nh hng trc tip n to hnh v cht lng m nui, bt m khng b vn cc, khng ln tp cht.. _ Nc: lng nc cho vo phi cn xng vi bt m. Khi lng nc c s dng nho qu t, cu trc ca m nui s tr nn xp. Nu dng qu nhiu nc th khi bt nho s tr nn dnh, nho, gy kh khn cho cng tc to hnh. Nc s dng nho bt ph hp nht l nc mm v c mc cht khong v cht v c thp. _ Ph gia cho vo mc cho php. _ m bo an ton v sinh thc phm. Cng on: _ Nho bt: kim sot thi gian v cng nho. + Thi gian nho nh hng n dnh ca sn phm, nu trn trong thi gian qu lu th khng kh s khuch tn vo trong bt lm nh hng n cng on to hnh. + Cng nho nh hng n tnh cht vt l ca bt nho, nu tng cng nho th dnh v n hi ca bt nho gim xung. _ Hp: kim sot thi gian v nhit hp, m nui sau khi hp phi chn u, khng b bin dng, nho hay dnh bt li, c tnh n hi. _ Sy: kim sot nhit v thi gian sy. Nu sy nhit thp s ko di thi gian sy, tn kinh ph. Nu sy nhit qu cao s nh hng n mu sc ca sn phm. III. TM HIU V SN PHM: Nui l mt sn phm c t lu i, khi mi ra i sn phm ny c lm t bt m v c dng hnh ng nn cn c gi l m ng, c mu vng rt c trng, nhng ngy nay, vi s pht trin ca khoa hc k thut v p ng nhu cu ca

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Lp: DHTP1 Nhm: 3 T:2

ngi tiu dng, sn phm nui ngy cng a dng v chng loi t nguyn liu ch bin n mu sc ca sn phm. 3.1. Chng loi: Nui truyn thng: lm t bt m c dng hnh ng, trn nhn, mu vng c trng ca trng.

Nui hnh s, hnh xon, hnh n: cng c lm t nguyn liu bt m nhng c to hnh v c thm vo mt s mu sc t t nhin hoc tng hp khc so vi dng ban u.

Nui xon

Nui s

Nui n

Nui go: c lm t nguyn liu l bt go.

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3.2. Yu cu k thut: Ch tiu :

Trng thi cm quan :

- Nui tt: mu sng p, kch thc ng u, khng gy nt nhiu hoc vn cc, mi v bnh thng, khng c mi mc, v chua ng hoc bt c mi v l khc ( loi c trng phi c mi v trng ). - Luc vi nc: nui khng c r ri hoc vn cc. do dai phi p ng yu cu i vi tng loi sn phm .

Ch tiu l ho :
- m khng qu 12% - chua khng qu 4 ( s ml NaOH 1N trung ho 100g nui ) . - pH ca dung dch 1/10 ml si nui/nc ct trung tnh = 7 - 7,5. - Ch c dng phm mu theo danh mc quy nh. - Khng c c vi nm c v c t vi nm. IV. NHN XT V NH GI HIU QU CA QU TRNH: 4.1. Nhn xt sn phm nui: To hnh cha p, cha ng u. Mu sc nui sau sy sm hn, khng p nh lc u. Sau khi sy nui kh, cng, gin hn sn phm nui trn th trng. Khi n c dnh, khng ging cc sn phm hin c trn th trng. Khi n c dai, khng c gin nh sn phm trn th trng. Trang 17

Ch bin m nui

Bo co thc hnh CNCB Lng thc GVHD: Nguyn Th Mai Hng 4.2. Tnh gi thnh sn phm: Nguyn liu Bt m s 13 TB bin tnh Mui TPP CMC C dn Tng Khi lng 200g 15g 1.6g 0.4g 1g 100g 318g Gi thnh 4000 375 500 100 100 3000 8075

Lp: DHTP1 Nhm: 3 T:2

Khi lng thnh phm sau khi sy l 186g nui. Hiu sut qu trnh:
H= 186 100 = 58 .49 % 318

Gi thnh sn phm: - Thnh phm l mt gi nui c khi lng 186g. - Gi thnh nguyn liu cho mt gi nui l: 8075. - Gi thnh ngh cho mt gi nui l: 9000.

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