Snack

VIN CNG NGH SINH HC V THC PHM
BO CO THC TP TT NGHIP
TI:
GVHD: Th.S H Xun Hng

SVTH :
-Phm Th Mai Trang
-MSSV: 07712801
-Trng Th Diu Hin -MSSV: 07709181

Lp: i Hc Thc Phm 3
Nin Kha: 2007-2011
Tp. H Ch Minh ngy 08 thng 04 nm 2011
VIN CNG NGH SINH HC V THC PHM
TI:
GVHD: Th.S H Xun Hng

SVTH :
-Phm Th Mai Trang
-MSSV: 07712801
-Trng Th Diu Hin -MSSV: 07709181

Lp: i Hc Thc Phm 3
Nin Kha: 2007-2011
Tp. H Ch Minh ngy 08 thng 04 nm 2011
GVHD: Th.S H XUN HNG
LI CM N
Nhm chng em xin gi li bit n chn thnh n trng i Hc Cng Nghip
TP H Ch Minh v Cng Ty Mt Thnh Vin VIN HNG to iu kin cho chng
em thc hin t thc tp mt cch thun li nht. Cm n th vin trng cung cp
v phc v cc ti liu cho nhm trong qu trnh thc hin ti.
Chng em v cng bit n s hng dn ca c Th.S H Xun Hng c nhiu
gp v s h tr v kinh nghim thu nhn kin thc thc tp cng nh cch hon
thnh mt bi bo co thc tp c khoa hc nht. Cm n c lun theo st chng em
trong thi gian qua.
Chng em cng xin gi li cm n c bit ti ch Duy Th Mng Cc_ Tr L
Gim c, anh Nguyn Hng Nam_Qun l Sn Xut cng ton th cc c ch anh ch
trong cng ty lun cung cp nhng thng tin qu bo v t liu cng ty v t liu
cng ngh sn xut. Chng em s lun nh nhng kinh nghim c chia s t cc c
ch v anh ch.
Cm n thnh vin nhm cng c gng n lc tip cn thc t v l thuyt
hon tt bi bo thc tp trong thi gian sm nht cho php.
Tp. H Ch Minh, ngy 8 thng 4 nm 2011
i din nhm thc tp
SV: Phm Th Mai Trang
NHM SV-LP DHTP3- TM HIU CNG NGH SNACK BP P N
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DANH MC BNG BIU

Bng 1: Thnh phn dinh dng cho 100gram sn phm.......................................7
Bng 2: Thnh phn ht tinh bt bp theo ti liu Snack food...........................9
Bng 3: Ch tiu cht lng bt bp ti cng ty....................................................10
Bng 4. Cc ch tiu kim tra cc loi bt m theo TCVN 4359-86......................12
Bng 5: t l phi trn cc nguyn liu..................................................................20
MC LC
LI M U....................................................................................................................1
NI DUNG........................................................................................................................2
CHNG 1: TNG QUAN V CNG TY.....................................................................2
1.1.S lc v lch s hnh thnh v pht trin ca cng ty..........................................2
1.2.S tng mt bng nh my..................................................................................2
1.3.T chc b my hot ng ca cng ty....................................................................4
1.3.1.B my t chc ca cng ty..............................................................................4
1.3.2. Tng nhn s nh my ....................................................................................5
- S nhn vin phng hnh chnh: 11 ngi..............................................................5
- S k s ca nh my: 2 ngi................................................................................5
- S cng nhn trc tip sn xut v thnh phm: 27 ngi.......................................5
- Tng cng nhn vin ca nh my: 40 ngi...........................................................5
- Bn cnh nh my cn c cc nhn vin bn hng thi gian l 81 ngi............5
Nh my ang trong giai on xy dng uy tn v thng hiu, cng c v m rng
th trng nn v c cu nhn s vn cn cha ln mnh. Trong tng lai nh my
d nh s tn dng thm t trng, lng my mc tn kho gia tng ngun lao
ng cho vic m rng sn xut.................................................................................5
1.4.Lnh vc hot ng v cc sn phm chnh..........................................................5
1.4.1.Dng sn phm ch lc.....................................................................................6
1.4.2.Dng sn phm khc.........................................................................................7
CHNG 2: TNG QUAN V NGUYN LIU............................................................9
2.1.Nguyn liu chnh....................................................................................................9
2.2.Nguyn liu ph v ph gia....................................................................................11
2.2.1.Bt m..............................................................................................................11
2.2.2.Silicon dioxide.................................................................................................13
2.2.3.Sodium bicacbonat .........................................................................................14
2.2.4.Sodium pyrophosphate....................................................................................15
2.2.5.Du n.............................................................................................................16
2.2.6.Nc................................................................................................................17
2.2.7.Hng liu.......................................................................................................18
CHNG 3: QUY TRNH SN XUT BNH SNACK..............................................18
3.1. Quy trnh cng ngh sn xut bnh snack bp.......................................................19

3.2.Thuyt minh quy trnh............................................................................................20
3.2.1.Giai on phi trn..........................................................................................20
3.2.2.p n p lc cao............................................................................................20
3.2.3.Ct thanh.........................................................................................................26
3.2.4.Nng bnh.....................................................................................................26
3.2.5.Tm gia v.......................................................................................................26
3.2.6.ng gi..........................................................................................................27
3.3.Yu t nh hng n cht lng sn phm ..........................................................28
3.3.1.nh hng ca cu to my............................................................................28
3.3.2.nh hng ca vn tc quay ca trc vis........................................................28
3.3.3.nh hng ca lu lng nhp liu v thi gian lu nguyn liu trong thit b:
.................................................................................................................................29
3.3.4.nh hng ca tnh cht nguyn liu..............................................................29
3.3.5.Ph gia.............................................................................................................29
3.4.Ch tiu cht lng sn phm thnh phm ti cng ty............................................30
CHNG 4: MY MC THIT B...............................................................................31
4.1.My trn thng quay..............................................................................................31
4.2.My p n trc n..............................................................................................31
4.3.My ct...................................................................................................................35
4.4.My nng bng ti................................................................................................35
4.5.My tm gia v.......................................................................................................36
4.6.My ng gi.........................................................................................................37
4.6.1.My ng gi tng n v nh........................................................................37
4.6.2.My ng gi cho 10 n v sn phm............................................................38
CHNG 5 : V SINH V AN TON LAO NG....................................................39
5.1.An ton v sinh.......................................................................................................39
5.1.1.V sinh c nhn...............................................................................................39
5.1.2.V sinh dng c...............................................................................................40
5.1.3.V sinh phn xng.........................................................................................40
5.2.An ton lao ng....................................................................................................41
5.2.1.An ton ni lm vic.......................................................................................41
5.2.2.An ton v in v chy n.............................................................................42
5.2.3.nh sng v ting n.......................................................................................43

PH LC........................................................................................................................45
TI LIU THAM KHO................................................................................................50
LI M U
Mt trong nhng xu hng la chn thc phm ca nhng nm gn y l thc
phm tin li v tinh t nhm tit kim c thi gian cho vic ch bin nhng vn m
bo an ton v sinh v yu cu v cht lng v nng lng. Ngi tiu dng trong s
pht trin nhanh chng ca khoa hc k thut, c nhiu i hi a dng hn i vi thc
phm. Mt s loi thc phm tin li v tinh t ang rt pht trin nh: fast food, thc n
ch bin sn, thc n ni cng cng v trong phi k n snack.
Bnh snack khng cn l n ring ca tr con. Vi hng trm loi hng v khc
nhau, snack tr thnh mn n khng th thiu ca c ngi ln. Do l mn n nh
gia hai ba chnh, snack cung cp nng lng kh cao so vi nhng mn n vt khc.
c bit l snack c sn xut theo cng ngh p n th nguyn liu c lm chn
nhit cao trong mt khong thi gian rt ngn ch vi giy cng m bo s tht thot
cht dinh dng t nht. Nm c xu hng cng ty Vin Hng cho ra i dng
bnh snack bp p n vi nm hng v ch yu.
c s cho php ca Cng ty Vin Hng v trng i hc Cng Nghip TP H
Ch Minh, nhm chng em c dp tip xc thc t ti Cng ty. Qua chng em
c bit r, nng cao kin thc v c s chp thun ca cng ty nn chng em chn
ti Tm Hiu V Cng Ngh Sn Xut Bnh Snack lm ti thc tp tt nghip.
n thc tp ti cng ty, chng em tm hiu su v quy trnh sn xut bnh snack p n
nh tm hiu v nguyn liu, thit b s dng, quy trnh sn xut, cc bin i xy ra.
Bn cnh , chng em cn c tham gia vo b phn ng gi cc loi sn phm khc
nhau ti cng ty.
NI DUNG
CHNG 1: TNG QUAN V CNG TY
1.1.S lc v lch s hnh thnh v pht trin ca cng ty
Cng ty Vin Hng l mt cng ty TNHH mt thnh vin. Nh my sn xut c
t ti Vit Nam cn tr s chnh c t i Loan.
Cng ty c: Tn ting vit : CNG TY TNHH MT THNH VIN VIN HNG
v Tn ting Anh: VIEN HONG CO., LTD
Ngy 30 thng 06 nm 2009 tr s Cng Ty c t ti 307L T K, p Mi 1, x
Tn Xun, huyn Hc Mn, TP. HCM vi Vn iu l khi u l: 10.000.000.000
(Mi t ng). Ngi ng tn ch s hu l Vn T An- ngi Vit Nam - quc tch
c. Mt hng sn xut ch yu thi im ny l chocolate u phng, ht iu chin.
Kinh doanh thng mi cc loi bnh quy nhp khu t indonesia.
Ngy 07 thng 06 nm 2010 n nay, tr s Cng Ty di v Qun 12. Lc by gi
nh my tp trung ch yu vo bnh Snack bp, ht iu chin, u phng chin v gia
cng ng gi cc sn phm: nh u h lan, ht d, ht hnh nhn chin. Bn cnh
nh my cn gia cng dn nhn cc sn phm ko xut khu.
a ch cng ty: 94/2A1 L Thi Ring, Phng Thi An, Qun 12, Tp. HCM.
T: 08 3717 8527 3717 8528; FAX: 08 3717 8529 3717 8530.
Email: sales@vienhong.com v Website: www.vienhong.com.
1.2.S tng mt bng nh my
Tng din tch xy dng nh xng: 910,998m2

Tng din tch sn bi, t trng: 774m2
Tng mt bng nh my: 1684,998 m2
S b tr xy dng bn trong nh my cho thy c s hp l v cch b tr cc
phng ban v khu vc nh xng sn xut. S b tr ny to s thun tin t khu tip
nhn nguyn liu n khu thnh phm. Cc phng ban hnh chnh cng c b tr hp
l thun tin cho qu trnh k khai, tip nhn t b phn sn xut.
Nh my c xy dng v tr kh ro, khng gian thong rng trnh ngp ng
vo ma ma cng nh bc nng vo ma hn.
V tr ta lc nh my nm gn ng quc l 1A thun tin cho qu trnh vn
chuyn, lu thng hng ha. Nh my cng t gn khu dn c nn ngun nhn lc lao
ng cng sn c khng cn tn chi ph nh tr cho cng nhn.
1.3.T chc b my hot ng ca cng ty
1.3.1.B my t chc ca cng ty

Gim c iu
Hnh
Phng K Ton
Phng Kinh
Doanh
Phng iu Phi
Kho Vn
Phng K thut
Chc nng v nhim v ca tng b phn

- Gim c iu hnh: gm c Gim c qun l ton b hot ng ca cng ty,
hoch nh chin lc kinh doanh, tm kim i tc, giao dch vi cc nh cung
cp.
- Phng k ton: chu trch nhim ton b cng tc k ton.
- Phng kinh doanh: qun l ton b mng li kinh doanh ca cng ty, trin khai
chin lc kinh doanh,theo di tnh hnh tiu th hng ha v doanh thu, xy dng
v thc hin cc hot ng tip th, qung co, khuyn mi, tm kim khch hng
mi, m rng th trng tiu th, xy dng h thng khch hng tm tng.
- Phng iu ny kho vn: chu trch nhim v vic vn chuyn hng mua, hng
bn nhp xut kho, sp xp giao hng n tng khch hng, m bo hng c
giao y v kp thi.
- Phng k thut: qun l ton b hot ng lp rp, sa cha v bo hnh, bo tr
cc my mc thit b sn xut trong cng ty.
Mi phng ban iu c trng phng l ngi trc tip bo co v chu trch nhim
trc ban Gim c.
1.3.2. Tng nhn s nh my

- S nhn vin phng hnh chnh: 11 ngi
- S k s ca nh my: 2 ngi
- S cng nhn trc tip sn xut v thnh phm: 27 ngi
- Tng cng nhn vin ca nh my: 40 ngi
- Bn cnh nh my cn c cc nhn vin bn hng thi gian l 81 ngi.
Nh my ang trong giai on xy dng uy tn v thng hiu, cng c v m
rng th trng nn v c cu nhn s vn cn cha ln mnh. Trong tng lai nh
my d nh s tn dng thm t trng, lng my mc tn kho gia tng ngun
lao ng cho vic m rng sn xut.
1.4.Lnh vc hot ng v cc sn phm chnh
Cng ty chuyn sn xut, gia cng, mua bn lng thc, thc phm, bnh ko,
Hot ng kinh doanh theo ng quy nh ca php lut v thc hin y ngha v
np thu cho nh nc.
1.4.1.Dng sn phm ch lc
- Bnh snack bp Doremon l sn phm ch lc vi bn loi gm: snack rau ci,
snack ph mai, snack hi sn, snack bp ngt v snack sa da.
Snack rau ci
Snack bp ngt
-
Snack ph mai
Snack hi sn
Snack sa da
Sn phm c ng gi trong bao b plastic hp v sinh v c in hnh nh

truyn tranh R Mon mang tnh vui nhn, thu ht s ch cao.
- Dng sn phm snack ny sn xut theo phng php p n cng ging nh sn

phm snack p n ca cng ty Liwayway v ca kinh , nhng sn phm ny
c kch c ln hn dng ng rng bn trong. My p n dng cho sn phm ny
ch c mt l khun.
Bng 1: Thnh phn dinh dng cho 100gram sn phm
Nng lng
m
Cht bo
Cht bo bo ha
Trans fat
Total carbonhydrat
Cht x
ng
Sodium
Snack
Snack
rau ci
50,7 kcal
0,4g
3,2g
1,4g
0g
5,2g
0,2g
1,8g
36,9mg
ph mai
48,2 kcal
2,7g
1,2g
0g
5,5g
0,3g
0,7g
28,5g
Tn sn phm
Snack
Snack
Snack
hi sn
50 kcal
0.4g
3,2g
1.4g
0g
5g
0,2g
1,5g
67,6mg
sa da
52 kcal
0,4g
3,6g
1,6g
0g
4,6g
0,4g
1,3g
26mg
bp ngt
50 kcal
0,4g
3,0g
1,4g
0g
5,4g
0,2g
0,5g
18,7mg
- Sn phm c ng gi vo thng giy cc tng m bo khng b va p

lm bin dng sn phm trong qu trnh vn chuyn bng xe ti trc khi n nh
phn phi sn phm.
- Th trng tiu th bnh snack bp
Trong nc:
o H thng siu th: Satra, family, shop & go, maximark, citimark.
o H thng nh phn phi : HCM, min Ty, min ng & cao nguyn,
min Trung, min Bc.
+ HCM: Q5, G Vp, Q9, Hc Mn, Bnh Thnh, Qun 7.
+ Min Ty: Tin Giang, Bn Tre, ng Thp, Vnh Long, Cn Th, C
Mau, Bc Liu.
+ Min ng: Ty Ninh, Bnh Dng, ng Nai, Vng Tu, Dak Lak,
Dak Nong, Gia Lai, Bnh Thun, Ninh Thun.
+ Min Trung: Nha Trang, Ph Yn, Hu, Nng, Qung Tr.
+ Min Bc: H Ni, Hi Phng, Ninh Bnh, Thi Bnh.
Ngoi nc: Hong Kong, i Loan, Hn Quc.
1.4.2.Dng sn phm khc
- Bn cnh snack bp vi 5 loi hng v khc nhau th cng ty c cc sn phm

nh: ht iu chin, u phng chin.
u phng mt ong
Ht iu chin
u phng chin
Ht iu chin v u phng chin khng tiu th th trng trong nc m

c xut khu qua i Loan, Hn Quc, i loan.
Sn phm c sn xut v ng gi hp v sinh an ton cht lng thc phm.
Trc khi nhp khu sn phm c kim tra nghim ngt ti cng. Trong trng hp
hng khng t yu cu, khng hp v sinh,v.v s c tiu hy ngay ti cng hoc b
tr v.
CHNG 2: TNG QUAN V NGUYN LIU

2.1.Nguyn liu chnh
Bt bp
Ngun gc: Bt bp mua ti cng ty TNHH Phng My. a ch: Nh A2- khu 3- x
Vn Ph- Tp. Vit Tr- Tnh Ph Th.
c im nguyn liu:
-
Bt bp c s dng rng ri nht trong sn xut sn phm snack. Bp c s

dng nhiu v gi thnh thp v n tt ngay c khi p n vi phng thc n
gin nht.
- Bt bp dng sn xut bnh snack l loi bt bp vng (yellow corn flour hoc
maize flour), c nghin t ht bp kh mu vng.
- Bt bp c cha 25% amylose, hm lng protein trong khong 6-10%, m trung
bnh khong 9,5%... kch thc ht trung bnh 5 -20.
- Thnh phn chnh ca protein trong bt bp l zein (protein prolamine). Zein c
nhiu loi polypeptide khc nhau khong 14 - 17 loi theo Wilson (1984), v
khng to gluten nn khi lm snack ngi ta thng trn vi bt m. Zein khi kt
hp vi nc to bt nho d n hi v d bin i.
Bng 2: Thnh phn ht tinh bt bp theo ti liu Snack food
Tng Amylose (%)
Protein (%)
Phosphorus (mg/100g)
Lipit (g/100g)
Lipit t do (g/100g)
Lipit lin kt (g/100g)
Lng tro (g/100g)
m (%)
25,0
0,3
14,2
0,07
0,07
0,03
0,2
9,5
Bng 3: Ch tiu cht lng bt bp ti cng ty

STT Thnh Phn
1
Hm lng nc
T l
13-14%
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
Trn sng 30 Mesh- 600M

Mu sc
Mi v
S lng VSV im trn da
Coliform (MPN)
Nm men v mm mc
Bacillus cereus
Salmonella
E. coli
Du
Tro
Vi sinh vt gy hi
Mc
Aflatoxin
Thi hn bo qun

15%
70%
15%
Bt mu vng
Hng v c trng
Khng ln hn 100 000/g
Khng ln hn 10/g
Khng ln hn 2000/g
Khng ln hn 100/g
Khng gy hi trong 25 g mu
t hn 4 t bo/g
Ti a 2%
Ti a 2%
Khng c
Khng c
Ti a 5ppb
Di iu kin bo qun thong mt,
cht lng sn phm khng b nh
hng n 6 thng.
Kim tra nguyn liu u vo: Trc khi cho nguyn liu nhp kho cn kim tra cc
thng s ch tiu ghi trn giy t m c bit l ch trng v kch thc, mu sc, mi
v ca ht, m bo bt khng c cn trng, mi mt.
Bo qun
Cng ty sn xut theo n t hng nn khi c nhu cu cng ty lin h trc tip i
l th hng s c giao ngay nn khng cn lu tr lu trnh su mt, ng vt gm
nhm tn cng cng nh cc h hng khc do s bin i ca nguyn liu. Trong trng
hp cha sn xut lin th c lu tr kho nhit phng nhng c m bo
trnh s xm hi t ngoi vo kho v sch s thong kh, khng c nc ng.
Vn chuyn
Hng ng gi trong bao PP v c vn chuyn bng xe ti mt cch cn thn. Xe
phi kh thong v sch s.
10
2.2.Nguyn liu ph v ph gia
2.2.1.Bt m
Ngun gc
Cng ty bt m Bnh ng. a ch: 277A, ng Bn Bnh ng, P. 14, Q. 8, TP
HCM.
c im nguyn liu
Bt m thng c dng mt lng nh trong sn xut bnh snack. Bt m c kch
thc ht kh ln (20 - 40m) nn c kh nng phng n tt khi p n. Tuy nhin, hm
lng protein cao 8 -15% v kh nng hnh thnh cu trc bn cht ca gluten nn gy
kh n . Khi p lc cao to ra cc bong bng kh th gluten s c nh cu trc v
to ra chc, gin cho sn phm p n.
Tiu chun bt m ti cng ty
Ch tiu cm quan: bt m tt mu trng hoc trng ng, mn, ti, mi v thm du,
d chu, khng c mi v l : ng, chua, i, kht, khng c mi mc, khng su mt,
khng ln tp cht : rc, st, t, ct.
Ch tiu l ha:
-
m khng qu 14%
chua khng qu 4 ( = s ml NaOH 1N trung ho 100g bt )
Hm lng gluten kh khng t hn 7 - 8%
Trng thi gluten t : mu trng ng nht, co gin, n hi nh cao

su.
Gluten kh vn gi c mu trng sng ca gluten t.
Khng c c vi nm c v c t vi nm.
D lng ho cht tr su : nm trong gii hn cho php

Bng 4. Cc ch tiu kim tra cc loi bt m theo TCVN 4359-86
Loi bt
Loi thng hng
Ch tiu
c tnh
Mu sc
Mu trng hoc trng ng
11
Loi I
Mu trng hoc trng ng
Loi II
Mu trng ng hoc trng sm
Loi thng
Cho tt c cc loi bt
Mi
Mu trng ng hoc trng sm c ln v

Mi bnh thng ca bt, khng c mi
Cho tt c cc loi bt
hi, mc v cc mi l
V hi ngt, v bnh thng ca bt,
Su mt
khng c v chua, ng, v l.

Khng c su mt
Cho tt c cc loi bt
Thnh phn ha hc ca bt m (tnh theo % khi lng) v nhit lng

(cal/100g)
Glucid: chim 70 80% cht kh
Protid: 8 25%.
Protein ca bt m gm: Albumin, Globulin, Gliadin, Glutenin.
Hai nhm sau chim ti 70 80%. Chnh hai nhm ny khi ha tan vo nc to
thnh mng phn b u trong khi bt nho. Mng ny c cu trc n hi, c chc
nng gi kh to cho bnh c n v c gi l gluten. 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
Lipid: 2 3%
Lipit chim t 2-3% trong l cht bo trung tnh cn li l phosphatid,

sterin, sc t v sinh t tan trong 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.
12
Kim tra nguyn liu u vo: Bt m trc lc nhp kho kim tra cc thng s ghi
trn giy t v ch trng ti trng thi bt, mu sc, m, mi ca bt, v m bo
bt khng c mi mt, cn trng.
Bo qun: nguyn liu c bo qun trong kho nhit thng, kho phi kh
thong v sch s khng c m t.
Vn chuyn: Nguyn liu ng bao PP cn thn sau c ch n nh my bng xe
ti. Xe ti phi lun sch s v c v sinh thng xuyn.
2.2.2.Silicon dioxide
Ngun gc: Australia
c im:
Cng thc ha hc: SiO2.
Cng thc cu to:
INS: 551, ML: 15000mg/kg. Silicat c tm thy nhiu nht ch yu ct v thch

anh cng nh trong thnh t bo ca to ct. Silicon ng mt phn quan trng trong s
pht trin ca xng, nu thiu s gy ra cc bnh mn tnh v khp xng.
Silicon dioxide l mt ph gia c s dng trong thc phm nh l mt cht dinh
dng v c tc dng chng vn cc, chng kt dnh. N ng vai tr nh mt tc nhn
gip nguyn liu lu thng tt trong my p n i vi cc sn phm c bt.
Kim tra cht lng u vo: Hng trc lc xut cng Trung Quc c kim tra
s b v trng thi, tnh cht. Khi v ti nh my kim tra ln na trc khi i vo
nhp kho cho sn xut m bo khng c qu trnh bin i ln trong qu trnh vn
chuyn.
Bo qun: Sn phm c bo qun ni thong mt, sch s.
13
Vn chuyn: Hng nc ng gi cn thn v c vn chuyn bng ng bin v

ti cng sau bng xe ti v n nh my.
2.2.3.Sodium bicacbonat
Ngun gc: Trung quc
c im:
Cng thc ha hc: NaHCO3; khi lng phn t: 84,01; tn thng mi: CAS No:
144-55-8;
Tnh cht vt l: sodium bicacbonat l tinh th mu trng, khng mi. B
phn hy bi nhit nhit 50oC v tan chy nhit khng xc nh. N tan
trong nc 20o C c 96g/l. Trong nc NaHCO3 thy phn theo phn ng cn
bng sau:
CO2 + H2O HCO3- + H+
HCO3- CO32- + H+
Di tc dng ca nhit hn 50oC, n b phn hy nh sau:
2NaHCO3 Na2CO3 + CO2 + H2O
-
Sodium bicacbonat c nhiu ng dng trong thc phm. Trong sn xut
bnh snack, nhit cao sodium bicacbonat b phn gii gii phng CO2, gp
14
phn lm tng kch thc ca ht tinh bt p n (Lai et al.1989 ), lm cho cu

trc sn phm n xp hn.
-
Sodium bicacbonat cng c bo qun, vn chuyn v kim tra cht lng
u vo ging nh Silicon dioxide
2.2.4.Sodium pyrophosphate
Ngun gc: Trung quc
c im
-
Cng thc ha hc: Na4P2O7 ; khi lng phn t: 265,9; tn thng mi:
CAS No.: 7722-88-5; nhit nng chy: 8800C

-
Tnh cht vt l: bt tinh th mu trng, tan trong nc 20oC c 6,2g
tan/100ml nc, tan trong glycerol nhng khng tan trong ethanol, khng tan
trong dung dch kim nhng c th to phc hp vi kim. N d b ht m trong
khng kh. Ha tan trong nc n nh di 70oC, nu tng nhit s tng hp
thnh disodium hydrogen phosphate.
ng dng: sodium pyrophosphate c nhiu ng dng trong cng nghip
dt vi, giy, in v nhum. N cng c nhiu ng dng trong ha hc nh l cht

ph gia trong kem nh rng. Cn trong sn xut bnh snack n ng vai tr l
cht nh ha v cht phn tn. Nhn chung khng tham gia vo cng thc p n
m n c dng nh l mt tc nhn duy tr s kh bt v lm cho cu trc t
bo khng b ph v trong thi gian trng n.
Vn chuyn v bo qun, kim tra cht lng u vo ging Silicon dioxide
15
2.2.5.Du n
Ngun gc: Du n Marvela ca cng ty Golden hope. a ch: ng G Mi,
Phng Ph Thun, Qun 7, Tp HCM.
c im
-
Bt bp c pha trn vi lipid (du n) v nc trong thit b o trn
s p n t c m v hm lng lipid mong mun.

-
Du c b sung khong 4 % so vi tinh bt. N ng vai tr nh l cht
bi trn lm gim nng lng hot ha cn thit trong qu trnh p n. Theo

nghin cu qua chp li s hnh thnh lin kt gia tinh bt vi lipid (Scintag
Inc., Sunnyvlae, CA). Nhn thy s lm chn ca qu trnh p n c bit l s
ph hy cu trc ht tinh bt v thm ch cn lm t gy lin kt (1-4) v (16) trong phn t tinh bt di nhit 140oC, 15% m v tc quay 100 rpm.
Khi c mt lipid, ht tinh bt bp c cu trc khng th hin mt cch hon ton,
cc ht tinh bt p n phng to ra m khng b t gy. Lipid c cho vo trc
qu trnh p n nhm to ra mng li kch thc ht ln d bong ra v hnh
dng bn ngoi xp. Hiu qu ca lipid cn ph thuc vo loi lipid.
Hnh 1: Li cu trc ca ht tinh bt bp p n khng c phi trn vi du
16
Hnh 2: Li tinh bt bp p n c phi trn vi du
Khi p n tinh bt vi cc acid bo v monoglycerid, ht tinh bt tr nn

dy hn do s gim kch thc, gia tng b dy ca thnh t bo v c nhiu hn
cc ht tinh bt qua phn trc p n, ht tinh bt trn hn v kch thc ht ch
khc nhau t 0,2mm n 1mm.
-
Thnh phn ca du n Marvela: Du Canola - du Nnh du Olein *
Hn hp du Palm Olein, du u nnh tinh luyn & du Canola * Giu cht dinh
dng, thch hp cho mi i tng * Khng c cholesterol, trnh cc bnh nghn
tc mch.
-
Ch tiu cht lng du ti cng ty: Du khng cha cht bo Stran, ch
s FFA (oleic): 0,1 Max, ch s Iod (Wijs): 56-57.

Kim tra cht lng u vo: Kim tra cc ch tiu ghi trn giy t v ch n trng
thi ca du ( snh, trong, mu sc).
Bo qun: bo qun ni kh thong, trnh nh sng trc tip.
Vn chuyn: sn phm c ng can ln vn chuyn bng xe ti n nh my.
2.2.6.Nc
m l thnh phn quan trng nht iu khin qu trnh p n. Hu ht cc sn
phm s c lm kh sau khi p n, iu chnh lng m s nh hng n cu trc,
dy, s gel ha tinh bt v hng ca sn phm. L do nc ng vai tr nh hng
su sc trong qu trnh v nh hng n vn tc lm h ha tinh bt. hm m cao v
17
tc h ha thp, nng lng cn thit cho qu trnh bn trong gim, kt qu l vng

xon r to quay chm li v nhit sn phm thp.
2.2.7.Hng liu
Bt hng sa da, bt hng ph mai, bt hng rau ci, bt hng bp ngt,
bt hng hi sn c pha sn vi thnh phn ch yu l ng v hng liu.
Ngun gc: Trung Quc
Kim tra nguyn liu u vo: Hng c kim tra k trc khi nhp v ti cng v
kim tra li ln na ti nh my trc khi i vo sn xut. Ch trng n trng thi bt
hng nh bt khng b vn cc, khng c cn trng, khng c s bin i mu sc v
mi v l.
Bo qun: Hng liu c bo qun trong kho lnh trnh s tht thot v hng.
Kho trnh nh sng trc tip, sch s, khng c cn trng hay hai.
Vn chuyn: Hng liu c ng gi v vn chuyn bng xe ti c kho lnh bn
trong.
CHNG 3: QUY TRNH SN XUT BNH SNACK
18
3.1. Quy trnh cng ngh sn xut bnh snack bp
Nguyn liu
N guyn liu ph
,
ph gia,n c.
Phi trn
p n p lc cao
Ct thanh
N ng
Tm gia v
Ph gia,gia v
ng gi
Snack
19
3.2.Thuyt minh quy trnh
3.2.1.Giai on phi trn

Mc ch: Phi trn ng u gia cc nguyn liu, chun b nguyn liu cho qu
trnh p n, to cho nguyn liu c cc tnh cht ph hp vi thit b p n v yu
cu ca bn thnh phm sau qu trnh p n.
Tin hnh
Bt bp c cho vo thit b thng quay vi tc 60 vng/ pht sau phun du
vo bt bp. K tip phun nc vo hn hp trn. Mc ch ca vic ny gip cc ht bt
c ri ra v ht nc t to c mt m thch hp t 13-15%. Quay thng
khong 5 pht trong giai on iu chnh m ny.
Phi trn tip cc nguyn liu ph nh bt m v ph gia nh silicon dioxide,
bicarbonate, sodium pyrophosphate. Gi thng quay quay tip 20 pht cho cc nguyn
liu c phi trn ng u vi nhau.
Bng 5: t l phi trn cc nguyn liu
Thnh phn nguyn liu/ph gia
T l
Bt bp
90,55%
Bt m
7,24%
Sodium dicarbonat
0,72%
Sodium pyrophosphate
0,36%
Silicon Dioxide
0,72%
Du n
0,36%
Nc
0,05%
Cc bin i ca nguyn liu: Cc ht tinh bt trong nguyn liu s ht m v trng
n. Cc nguyn liu c phi trn ng u vi nhau.
Yu cu: Nguyn liu t m mong mun v cc thnh phn phi trn ng u nhau
m khng vn cc.
3.2.2.p n p lc cao
Mc ch: Lm chn sn phm, to cu trc phng n, gin xp cho sn phm.
20
Tin hnh: Cho nguyn liu c phi trn vo phu cha liu ca my p n.Vn
hnh my v iu chnh cc thng s thch hp cho nguyn liu to ra sn phm t
cht lng mong mun. iu chnh nhit khong 134oC, tc quay ca trc vis
khong 1629 vng/ pht. Hai thng s ny khng c nh m thng xuyn thay i
trong sut qu trnh p n.
Nhng bin i trong giai on p n
o Bin i hnh thnh cu trc sn phm
Khi nguyn liu c nhp vo trong thit b, dc theo chiu di my c th tri
qua 3 giai on: giai on phi trn, giai on nho trn v giai on nu-nh hnh. Mi
giai on c cc bin i khc nhau ca nguyn liu, khi thot ra khi thit b, nguyn
liu s c nh dng thnh sn phm cui.
Hnh 3: Nhng giai on bin i ca nguyn liu trong my p n
Giai on phi trn
y l giai on u khi nguyn liu mi nhp vo trong thit b. Ti vng np

nguyn liu ny, ng knh trc vis thng nh hay bc vis tha, tc l khng gian
21
cha nguyn liu nhiu. p lc v nhit cha cao nn cu trc ca nguyn liu t c
bin i. Tuy nhin, cc ht nguyn liu lc ny tch ri nhau, c th lm chy ra t t v
vn ti vo trong bung p. Khng kh c hn ch vo trong nguyn liu v ht nguyn
liu. Nguyn liu va vo c nn nh trong khu vc ny, khng kh b ui ra. Nc
bt u i vo trong ht nguyn liu pht trin cu trc, nht v tng cng s trao
i nhit.
-
Giai on nho trn:
Trong giai on ny nhit v p sut tng dn, nguyn liu s tip tc c nn.
Cht p n bt u mt i mt t tnh cht ht, cc cu t nht l nc c trn u,
khuych tn vo bn trong cu trc ca nguyn liu. Hnh thnh lin kt hydro gia nc
v cc phn t c cha nhm ho nc nh: protein, amylose, amylose pectin,
pentosane. Nguyn liu trng n ln, bt u hnh thnh mng li cu trc nh bt
nho, cc phn t d tan s khuych tn vo trong mi trng lng. Khi nguyn liu tr
nn c hn.
-
Giai on nu - nh hnh:
Vng khng gian dnh cho nguyn liu rt t, nguyn liu b dn nn to nn p

sut v nhit cao. y l giai on nguyn liu b bin i mt cch su sc nht.
Di p lc cao, cc lc tc dng ln nguyn liu theo hai hng ngc nhau c tc dng
ph v cu trc ht tinh bt v x rch b si protein. Mc ph hy ny ty thuc vo
ln ca lc ct do trc vis tc dng ln nguyn liu. Nhit tng cao lm tng
chuyn ng nhit ca cc phn t. Cc chuyn ng nhit hn lon ny c khuynh
hng ph v cu trc bc ba lm bin tnh protein, ht tinh bt b h ha v c th b ct
ngn mch hay thm ch ph v cu trc phn t lm cho khi nguyn liu thay i t
trng thi chy ri thnh trng thi chy do. trng thi ny, cc phn t linh ng hn,
c khuynh hng dui mch, lin kt hydro gia cc phn t hnh thnh to thnh khung
mng cho sn phm sau ny. Cc phn t kh v hi nc c phn b u gia cc
khung mng chnh l mm kh to xp cui cho sn phm. giai on ny CO2
sinh ra t vic phn hy ca bicacbonat cng ng vai tr l mm kh.
-
Kt thc giai on nu:
22
Nguyn liu c dng khi do hay lng v chu p lc rt cao. Nhit bn trong
dch bt lng lc ny nhit khong 134-1400C, p sut 40 - 50 p sut kh quyn.
Dng lng chy i qua l khun di p lc gim t ngt, cc phn t c kch thc
nh nh kh, nc, cht mi c nng lng cao c gii phng s chuyn ng rt
nhanh hn lon theo mi hng, cc bong bng kh c to ra v gin n bn trong dch
hnh thnh bt v n ra cho n khi vch t bo t n gii hn n ca thnh t bo
v t gy gii phng kh. Cc phn t kh v hi s ph v cu trc mng v nh hnh.
Yu t nh hng n vic n ra ca ht tinh bt m thp ny l sc chu ca thnh
t bo v p sut kh. Sau khi kh ca t bo gii phng, s n ra xy ra mt nhit
tc thi lm gim nht, tng s bay hi nc n 6 - 7% m. Cu trc c bn ca
snack c hnh thnh. Nhng nguyn liu khc c phn tn bn trong tinh bt. Khi
chui mch tinh bt b ct t v nhit gim lm cho nguyn liu bin i cu trc tr
nn gin. iu ny khc vi nguyn liu nhit 40-60oC v m 5-8%.
Bt nho c hnh thnh t nguyn liu nh ht tinh bt b tan chy ra l ra cu
trc bn trong. S hnh thnh bt nho ca tinh bt c th hin nh hnh bn di.
Hnh 4: Th hin s hnh thnh bt nho ca tinh bt
Khi nguyn liu tan chy (Hnh 4 - B) chng s hydrate ha v hnh thnh khi bt
nho, c th d dng c phi trn v ct xn di tc dng ca trc vis hnh thnh
bt nho dng chui mch tinh bt hydrate ha D, E, F. Qu trnh ny c th tin hnh
23
nhit thp cho nhng tinh bt h ha hoc nhit cao cho cc tinh bt cha
c h ha. Sau , tinh bt s ph v cu trc thnh dng chy lng bn trong h thng
p n.
S n ra ca bt nho l do s bc hi nc bn trong cu trc. iu ny i hi
cn c mt iu kin y lm cho nc bay hi trong bt nho. Nc bn trong bt
nho c gia nhit trn im si ca nc m khng c s thot hi nc xy ra cho
n khi nc si n im si trong nguyn liu. Thit b c th gi cho nc trong bt
nho c un n nhit 140oC m khng b tht thot. Khi nguyn liu lng c
y n l ra ca trc p, do c s chnh lch p sut rt ln gia bn trong trc p v
bn ngoi khng kh. Nc bay hi rt nhanh ch trong mt phn nh giy hnh thnh cc
bong bong khp khi bt nho. iu ny lm n kh ln bt nho.
Hnh 5: th hin s pht trin ca bong bng kh v s n nh bt kh, bt nc ti
l khun.
Nhng bin i ca cc thnh phn khc: Ngoi protein v tinh bt c vai tr

to khung mng, cc cht khc cng s nh hng n cu trc sn phm cui.
Cc cht x phn t ln nh xenlulose v ligin kh bn hu nh khng b thay i
v kch thc. Cc phn t ny lin kt vi khung mng s lm gim n xp. Tuy
nhin, cc cht x ha tan nh hemicelluloses v pectin c th b ct mch, gim khi
lng phn t v tham gia cc lin kt vi phn t tinh bt thng qua lin kt hydro nn
khng nh hng ln n xp.
24
Cc cht bo do tc ng ca trc vis s ph v cu trc t bo v gii phng cht

bo di dng t do. Cht bo s nng chy, bi trn v lm nhit sn phm tng cao
hn. Cht bo cng lin kt vi protein qua nhm cu bo v lin kt vi tinh bt qua qu
trnh hp th vo cc vng xon ca amylose. Cc lin kt ny to thnh mng cht bo
nht cc bng kh v hi nc lm cho sn phm phng n tt hn.
Di tc dng ca nhit cao, mui v cc khong cht hu nh khng b nh
hng. ng b caramel ha hay Maillard to mi v mu sc ca sn phm p n.
Cc vitamin: A, B1, C hu nh b phn hy bi nhit. Cc hp cht to mu, hng c
th b phn hy bi nhit v bay hi. Cc enzyme amylase v mt s cht c t nhin c
trong nguyn liu b phn hy. Trong sut qu trnh p n nguyn liu tri qua rt nhiu
s chuyn i ha hc v cu trc nh l s h ha tinh bt , s ph hy protein, s kt
hp gia amylase v lipid, phn hy vitamin v cht mu.
Mt s thay i nh trong qu trnh p n nh hng n tnh cht mong mun
ca sn phm cng nh l cht lng sn phm cui cng.
S chuyn i tnh cht vt l v ha hc trong qu trnh p n ph thuc vo loi
tinh bt, s c mt ca cc thnh phn nh: ng, hm lng m, tc np nguyn
liu, thi gian nguyn liu bn trong my p n, chiu hng quay ca trc, tc quay
ca trc v nhit ca trc c ci t. Hm lng m l mt trong nhng tham s
quan trng nht trong qu trnh p n tinh bt.
Yu cu:
Bnh sau khi ra khi thit b p n c khi lng v hnh dng t yu cu, bnh
gin xp khng b chai b mt. Cm quan th thy bnh gin xp, b mt bnh khi quan
st c nhiu khe h kh mn .Chiu di sau khi qua my ct l 11cm th khi lng trung
bnh ca nm bnh khong t 18-19g, m ca bnh khong 6-7% l t yu cu.
S c: Sau mt thi gian nhit v p sut bn trong h thng n tng cao
vt khi mc kim sot nn bnh b thi ra vi tc nhanh lm cho bnh b
n cong li so bng ti ti khng kp. Lc ny ta phi iu chnh li tc quay
ca trc vis, tc quay bng ti n dao ct, v tc dao ct bnh c kch
thc, hnh dng nh mong mun.
25
3.2.3.Ct thanh
Mc ch: C nh kch thc, chiu di cho bnh thun tin cho qu trnh ng
gi, vn chuyn.
Tin hnh:
Vn hnh my ct sao cho tc ca bng ti ph hp vi tc ca dao ct to
c chiu di thch hp (l =11cm). Tc bng ti 40 vng/pht, tc dao ct 54
vng/ pht th t c kch thc mong mun.
Yu cu: Bnh sau khi qua my ct khng b bin dng v hnh dng t c
chiu di mong mun l 11cm. Ti cng on ny i khi bnh b cong do bng ti
ti khng kp bnh ti my ct th yu cu cng nhn phi quan st v loi b bnh
cong trc khi i vo l nng.
3.2.4.Nng bnh
Mc ch: tng gin xp v c nh tnh cht ca sn phm, gim m xung
cn 2-3% thun tin cho qu trnh bo qun v sau.
Tin hnh
Vn hnh my, iu chnh cc thng s ph hp gm: nhit sy l 200-2200C,
thi gian bnh chy trong l nng t = 2-2,5 pht.
Yu cu: Bnh sau khi nng c cu trc gin xp, khi lng ca nm bnh m 2=
17-17,5g, m W2=2-3%.
3.2.5.Tm gia v
Mc ch: To hng v c trng cho dng sn phm. i vi nm dng sn
phm s c nm loi bt hng khc nhau.
Tin hnh:
Vn hnh thit b my trn hng vi tc quay V= 90 vng/ pht v chun b
y nguyn liu bt hng.
26
giai on ny du c gia nhit khong 550C c phun vo bnh trc. Du c

tc dng to bo cho sn phm. Du cng chnh l tc nhn ngn m gia bnh v lp
bt hng, ng thi cng l tc nhn lm c lp bt hng c bm dnh ln b
mt ngoi ca bnh.
Yu cu:
Khi lng ca nm bnh sau phun du m3= 36-38g.
Khi lng ca nm bnh sau phun hng m4= 42-44g.
3.2.6.ng gi
Mc ch: Gip cho sn phm khng tip xc vi khng kh v cc tc nhn v
nhit , m , vi sinh bn ngoi lm cho bnh gi c nhng tnh cht c
trng. Bao b gip ngi tiu dng nhn dng c sn phm cng nh c c
nhng thng tin c bn v sn phm.
Tin hnh:
V sinh bng ti bng cn, v sinh c nhn ca cng nhn tt, cng nhn phi m
bo mang y trang ph kin nh khu trang, bao tay, tp d, nn bao tc.
-
My ng gi cho mt n v sn phm nh.
Vn hnh v iu chnh cc thng s v tc , chiu di bao b (l=180cm, chiu

rng (r= 10,5cm), nhit m p dc t0= 1800C, nhit m ngang to= 170oC.
-
My ng gi cho 1 n v sn phm ln.
Sn phm sau khi c ng gi thnh tng n v s c chuyn qua my ng

gi thnh mt n v ln gm 10 n v sn phm nh.
Ta cng tin hnh vn hnh my v iu chnh cc thng s thch hp cho bao b.
Chiu di bao b (l=192cm, chiu rng r= 450cm), nhit m p dc t 0= 1400C, nhit
m ngang to= 130oC.
ng gi 20 gi ln vo thng carton trnh va p khi vn chuyn.
Yu cu:
Bao b sau ng gi khng c h m, lch m, sn phm khng b bin
dng.
27
S c: Tc chy ca bng ti qu nhanh, cng nhn khng kp b bnh vo bng

ti lm cho bnh b ng gi thiu. Lc ny cn phi iu chnh li tc ng gi.
3.3.Yu t nh hng n cht lng sn phm
Cng on p n l cng on chnh quyt nh n tnh cht v cht lng ca
sn phm . cng on chnh th nhit v p sut l hai thng s cng ngh quyt
nh phn ln cht lng ca sn phm. p lc cao dc thnh thit b s lm nguyn liu
gim dn ri, bin dng v chy do. p lc ti u khun s kim sot v iu chnh
qu trnh nh dng sn phm. Nhit cao v p sut cao gi nc trong nguyn liu
dng cht lng qu nhit c th hi nhanh khi thot ra ngoi mi trng lm n sn
phm.
p sut v nhit trong my p n bin i trong qu trnh vn hnh my v ph
thuc vo cu to ca my, vn tc quay ca trc vis, lu lng nhp liu, thi gian lu
ca nguyn liu trong thit b v c tnh cht ca nguyn liu.
3.3.1.nh hng ca cu to my
Cng mt lng nguyn liu cung cp vo thit b, nu ng knh trc vis cng
ln, bc vis cng nh th khng gian dnh cho nguyn liu trong my cng b gim, tc
p lc cng tng.
ng knh l khun cng ln s cng lm gim p sut tc ng ln nguyn liu
trc khi thot ra khi nguyn liu lm nh hng n cu trc cht lng sn phm.
Cu to ca u khun cn nh hng n nhit trong bung p.
Chiu di ca phn lm vic trong my nh hng n thi gian chu p lc dn n
mc bin dng ca nguyn liu b bin i.
B mt trong ca nguyn liu v trc vis cng nhm, lc ma st cng tng dn n
nhit lng sinh ra cng ln.
3.3.2.nh hng ca vn tc quay ca trc vis
28
Cng mt lng nguyn liu cung cp vo thit b, tc quay ca trc vis cng
nhanh v cu trc bn trong ca v my cng nhm th lc tc dng ln khi nguyn liu
cng ln, kh nng bin dng, chy do ca nguyn liu cng cao.
3.3.3.nh hng ca lu lng nhp liu v thi gian lu nguyn liu trong thit
b:
Cng mt tc quay ca trc vis, nu lu lng nhp vo cng nhiu v thi gian
lu cng lu th p sut v nhit ca khi nguyn liu bn trong thit b s cng tng.
3.3.4.nh hng ca tnh cht nguyn liu

Cu trc, kch thc nguyn liu: i vi my p n c bit l my p n dng
n th cu trc s snh hng n kh nng ma st ca cc phn t nguyn liu vi
nhau. Kch thc ca nguyn liu phi ph hp. Nu kch thc qu nh v mn, khi x
l m nguyn liu d vn cc v khng c nho trn ng u. Nu ht qu ln phi
tn nhiu nng lng lm bin i trng thi ca nguyn liu t dng ht ri, dng bt
sang dng paste, nu khng s gy cm gic nhm li khi n. ri ca nguyn liu
cng cao th lng kh bn trong bung p cng nhiu th cc mm kh ti u l khun
cng nhiu nhng p sut s cng thp.
Hm lng m: Hm m nh hng n tnh cht nh phng n, cng, gin
xp ca sn phm. iu chnh m bng cch b sung nc vo bt cng on x l
nguyn liu ( i vi nh my Vin Hng) v c th b sung nc hoc hi nc trc
tip vo thit b p n.
Hm lng cht bo: Cht bo lm gia tng nht, lm gim lc ko- y tc
ng ln nguyn liu trong qu trnh p nn tn nng lng nhiu. Nhng vi mt lng
va phi cht bo lm tng kh nng xp n ca bnh v ng vai tr l cht bi trn
trnh cho nguyn liu b bm vo thit b vis v bung p.
3.3.5.Ph gia
29
Cc ph gia nh bt m, du thc vt, bicacbonat, sodium pyrophotphat gp phn

to ra cu trc xp n cho bnh. Silicon dioxit ng vai tr l cht chng vn cc gip
cho ri ca nguyn liu cao t gia tng lng kh bn trong bung p.
3.4.Ch tiu cht lng sn phm thnh phm ti cng ty
Cc ch tiu v vi sinh
o Vi khun gy bnh: khng c c.
o Escherichia coli: khng c c.
o Clostridium perfringens: khng c c.
o Tng s vi khun hiu kh: khng ln hn 5.103cfu/g
o Coliform: khng ln hn 102cfu/g
o Nm mc sinh c t: khng c c.
o Tng s nm men, nm mc khng ln hn 102cfu/g
Cc ch tiu cm quan:
Sn phm c cu trc gin xp, mu vng v c mi v c trng tng
loi hng khc nhau.
Cc ch tiu v ha l: m t 2-3%.
Cc ch tiu cm quan v ha l c kim tra tng cng on sn xut bnh
t c cht lng thnh phm mong mun. Sn phm c sn xut theo cng ngh p
n vi p lc v nhit cao thng tiu dit cc mm bnh vi sinh gy hi c bit
v cc c t hay nm mc nu hin din trong nguyn liu cng on p n. Sau
cng on p n bnh cng c tin hnh nng vi nhit 2000C cng m bo s
tn nhim ca vi sinh vt l rt him. Cho nn m bo bnh hp v sinh thc phm
th ch cn m bo v sinh cc khu bao gi. Ti khu bao gi b mt bng ti kim loi
tip xc bnh c lm sch v kh trng bng cn, cng nhn bao gi phi mang bao
tay qua tip xc cn, mang tp d, khu trang, i nn bao tc nn cng m bo s
tn ti ca vi sinh vt l rt t. Th nhng m bo sc khe ngi tiu dng th nh
k 6 thng cng ty c gi mu i phn tch.
30
CHNG 4: MY MC THIT B
4.1.My trn thng quay
Mc ch: phi trn cc nguyn liu ng u vi nhau.
Thng s k thut:
-
Ngun gc: Trung Quc
Nng sut: 120-150kg/h
Cng sut: 68KW
Nguyn l hot ng: Thng quay quanh trc lm cc nguyn liu c

phi trn ng u vi nhau
Nguyn tc vn hnh:
-
Bt nt ON
iu chnh tc quay ( my c c nh tc )
Bt nt START
Thng xuyn kim tra
Bm nt OFF khi dng qu trnh phi trn
V sinh my bng cch thi khng kh v lau bng nc nng, sau
lau kh.
S c: My thng xuyn c bo hnh nn khng c s c xy ra.
Xem ph lc: Hnh 6: My trn thng quay
4.2.My p n trc n
Mc ch: nh hnh cho sn phm v to cu trc t yu cu cho sn
phm.
Thng s k thut:
-
Ngun gc: Trung Quc
31
-
Nng sut: 100kg/h
Cng sut my: 38KW
Ngun in cung cp: 380V/50Hz
32
Cu to:
Thit b p n gm bung cha nguyn liu c u thot liu nh v mt c cu
to p lc y nguyn liu thot ra ngoi. Bung cha nguyn liu c dng hnh tr,
lm bng vt liu c th chu c p lc cao. u thot liu ca bung cha c dng
cn. L khun c dng hnh tr trn to hnh dng cho sn phm. C cu to p lc l do
vis ti to nn.
Hnh: Cu hnh my p n.
Hnh 7: Trc vis bn trong my p n.

Nguyn l hot ng:
Nguyn liu khi vo trong thit b s lp y khong khng gian trng gia v my
v trc vis. Khi trc vis quay s truyn nng lng cho lp nguyn liu tip xc vi trc
vis v y chng chuyn ng xon dc theo chiu quay ca trc. Cc phn t ny s li
ko cc phn t lp k cn chuyn ng theo v y cho c khi nguyn liu chuyn
ng hng n u l khun.
Lc ma st gia cc lp nguyn liu v gia nguyn liu vi v my sinh ra nhit
lng lm nhit khi nguyn liu tng cao. Di tc dng ca nhit cao, p lc v
33
lc xn ca vis ti th nguyn liu s b ph v cu trc ban u v tr thnh dng chy

do. Sau , nguyn liu c chuyn n bung cha liu c khng gian nh nn to ra
p lc rt ln ngay ti u l khun. Khi thot ra ngoi l khun, p sut gim t ngt,
cc cht kh v cht lng qu nhit b nn trong khi nguyn liu chy do s bc hi
nhanh chng. Do sn phm thu c tng th tch, c lm kh, gim nhit v
trng n.
Qu trnh p n p lc cao gip nh dng cu trc ban u ca nguyn liu thnh
sn phm c cu trc mong mun ch yu bng lc c hc v nhit - p sut cao trong
mt khong thi gian ngn (20- 30 giy) do dng bnh snack ny.
Nguyn l vn hnh
-
V sinh my mc sch s.
Lp rp cc chi tit theo ng yu cu k thut.
Kim tra xem c vt l trong my khng.
Khi ng ON trn hp in my.
Cho thc phm vo my t t theo ng quy nh.
Gia nhit bung p bng in tr.
Ci t s vng quay ca trc vis.
Bm nt START bt u hot ng
Kim sot cc thng s nhit v p sut thng xuyn.
Trong sut qu trnh chy my, tuyt i khng cho tay vo my

thao tc m phi dng dng c c trang b.
Khi dng my nhn OFF.
V sinh my sch s theo ng quy nh bng vi phun khng kh.
S c my mc
My mc c bo tr thng xuyn nn cha thy h hng. nh k 48h
s dng th my phi c thay trc vis.
Xem ph lc: Hnh 7: My p n trc n
34
4.3.My ct
Mc ch: nh hnh di cho sn phm thnh nhng ng c di
11cm.
Thng s k thut:
-
Ngun gc: Trung Quc
Tc ca bng ti: 41 vng/ pht
Tc quay ca dao ct: 54 vng/ pht
Nguyn l hot ng:

My ct sn phm thnh cc ng c di thch hp bng cch ph thuc vo vn
tc quay ca bng ti v vn tc quay ca dao ct. Khi bng ti quay s ko sn phm v
pha dao ct ang chuyn ng quay trn, khi dao tip xc vi ng sn phm cng l lc
sn phm b ct t thnh on c di thch hp.
Nguyn tc vn hnh
-
Bt nt ON
iu chnh tc quay ca bng ti v tc quay ca dao ct.
Bt nt START bt u hot ng
Thng xuyn kim tra, iu chnh tc c c di bnh nh

yu cu.
Khi tt my bm nt OFF.
V sinh my bng cch thi khng kh.
S c
My c bo tr nh k nn khng gp s c trong sn xut.
Xem ph lc: Hnh 8: My ct
4.4.My nng bng ti
Mc ch: my sy gip gim m cho sn phm, tng xp gin cho sn phm.
Nguyn l hot ng : S dng gas t nng khng kh trong l nng. Sn phm
c a vo mt u my nng, chy trn bng ti bng li vi mt thi gian v
35
nhit thch hp khng kh nng truyn vo bnh lm cho bnh t c

nhng tnh cht gin xp mong mun. Tc kh, nhit , hm m v thi gian lu
c iu chnh.
Thng s k thut:
-
Xut x: Trung Quc
Nng sut bay hi nc:60-160 kg H2O/h
Cng sut tiu th: 10.1 KW.
Nguyn tc vn hnh:
-
M van ra v bt u chm ngi nhit.
Bt nt ON my hot ng
Bt nt START my bt u hot ng
iu chnh nhit v tc chy ca bng ti
Bm nt OFF my ngng hot ng
V sinh thit b bng cch thi khng kh
S c
My c bo tr nh k nn khng gp s c trong sn xut.
Xem ph lc: Hnh 9: My nng bng ti
4.5.My tm gia v
Mc ch: to mi v c trng cho sn phm
Thng s k thut
-
Ngun gc: Trung Quc
Nng sut: 100kg/h
Cng sut : 6KW.
Nguyn l hot ng: Da vo chuyn ng xoay trn ca bung my gip cho du v

bt hng c tm u ln b ngoi mt bnh thng qua h thng vi phun.
Nguyn tc vn hnh:
-
iu chnh van lu lng du
36
iu chnh lng bt hng phun vo
Bm nt ON
Kim tra thng xuyn hot ng ca my
Tt van du v van bt hng ri bm nt OFF khi ngng hot ng
V sinh my bng nc nng v x phng sau lm kh my.
Xem ph lc: Hnh 10: My tm gia v

4.6.My ng gi
4.6.1.My ng gi tng n v nh
Mc ch: ng gi sn phm thnh nhng ti nh gip bo qun sn phm v thng
tin sn phm n khch hng.
Thng s k thut:
-
Nng sut: 40-230 ti/ pht.
Kch thc bao b: L= 120-280mm, W= 65-190mm, H=5-40mm.
Nng lng cn cung cp: AC220V/ 50 Hz/ 2,6KW.
Nguyn l hot ng
Di tc dng ca nhit v con mt c bao b s c hn kn.
Nguyn tc vn hnh
-
Lp bao b vo my
Bt nt ON
Canh chnh nhit , chiu di kch thc bao b.
Canh chnh nhit m ghp dc v m ghp ngang.
Bt nt start.
Bm nt OFF khi ngng hot ng
V sinh my mc thit b bng cch lau chi v thi kh.
S c thng gp:
-
i lc con mt in t khng nhy lm v tr ghp m b chch.
My t gp s c v c bo tr thng xuyn.
37
4.6.2.My ng gi cho 10 n v sn phm

Mc ch: ng 10 sn phm n v nh thnh mt n v ln thun tin cho qu trnh
bo qun.
Thng s k thut
-
Nng sut: 60-200 bags/min
Kch thc bao b: L=60-250mm, W=30-110mm, H=5-50mm. (c th

thit k c kch thc khc)
Nng lng cn cung cp: AC220V/ 50 Hz/ 2KW.
Nguyn l hot ng: Di tc dng ca nhit v con mt c bao b s c hn kn.

Nguyn l vn hnh:
Lp bao b vo my
-
Bt nt ON
Canh chnh nhit , chiu di kch thc bao b
Canh chnh nhit m ghp dc v m ghp ngang
Bt nt START bt u hot ng
Bm nt OFF khi ngng hot ng
V sinh my mc thit b bng cch lau chi v thi kh
S c thng gp: my c bo tr thng xuyn nn khng gp s c.
38
CHNG 5 : V SINH V AN TON LAO NG

5.1.An ton v sinh.
5.1.1.V sinh c nhn

Sc khe, trang phc, v sinh ca cng nhn
-
Cng nhn phi m bo iu kin sc khe kh nng lm vic, khng

mc cc bnh truyn nhim qua ng n ung.
Cng nhn c pht y bo h lao ng sch s.
Tt c cn b, cng nhn vin khi vo phn xng phi c m bao tc,

khu trang.
Cc loi trang phc ca cng nhn phi c mc ng ni quy nh.
Giy, dp, nn phi c ct vo t c nhn ring.
ng phi c mng ln theo ni quy nh.
Ym v gng tay s dng phi c st trng thng xuyn.
Trc khi vo khu vc ch bin trong phn xng, cng nhn phi ra tay
v ng bng dung dch x phng. Sau sy kh tay
Khi lm vic trong phn xng cng nhn khng c eo n trang,

ng h, khng sn, khng mng tay di, khng c ht thuc, tr
chuyn, a gin, n qu, tuyt i khng khc nh.
Cng nhn khu thnh phm phi sch s, kim tra li khng l tc ra
ngoi, eo khu trang v mang ym.
Mt s hnh nh v trang phc ca cng nhn
Cch lm v sinh c nhn i ra khi phng sn xut ( i v sinh, ung nc,

n cm). Tuyt i phi tun theo cc yu cu sau:
-
Ra tay v dng c sn xut c nhn ti bn ra trong phng ch bin
i ra khu v sinh chung, ra ym v treo ng qui nh.
39
Ci bo h lao ng, ng v t ng ni qui nh.
Khi tr li phng ch bin phi tun th phi tun th t u thao tc v

sinh c nhn khi v phng ch bin .
Ra tay v dng c sn xut c nhn v tay bng nc sch trc khi sn

xut li.
5.1.2.V sinh dng c

Trc gi sn xut tan b dng c trong khu vc sn xut phi c ch
ra qua cc bc sau
-
Ra nc nng/x phng.
Ra li bng nc thng.
Lau kh
V sinh dng c gia gi sn xut

i vi dng c tip xc vi du m
-
Tan b dng c c trng cn ln. Sau dng bn chi ch sch cn

bm cng v cn nh.
Ra nc nng/x phng.
Ra li bng nc thng.
Lau kh
i vi dng c khng tip xc vi du m
Dng vi phun kh vo thi sch bi bn l ch yu
5.1.3.V sinh phn xng

-
Thng xuyn kim tra bo dng nh xng. Bo dng tt gim c

ngun nhim vi sinh vt. Cc b mt kim loi nn xem xt co sch g st
v sn li. Gch lt phi c gi sch s nu b phi thay mi. Cc vt nt
trn sn, tng u c trt kn bng xi mng.
Kho lnh phi c k hoch tu sa.
40
-
Sn kho lnh thng c hin tng ng bng km cht bn v d gy trt

ng, cn phi co sch bng phng mi tun mt ln.
Thng xuyn lau sn bng nc m.
Bng n trong kho lnh c bc li bo v phng bng v, mnh thy

tinh ri vo thnh phm.
Cc ca no ca phn xng phi thng xuyn c lau chi sch bi bm

trnh bi thi vo phn xng, ng thi c mn chn trnh cn trng xm
nhp.
Cng, rnh that nc hng ngy phi c khai thng, qut rc bn vng
vu gc kt
C dng c dit cn trng v dit chut.
5.2.An ton lao ng
5.2.1.An ton ni lm vic

-
Ch c ngi c phn s mi c t bm nt ko cu dao in khi ng

my. Khi my hot ng th khng c leo tro lau chi trn my.
Trc khi vn hnh my, ngi trc tip vn hnh phi kim tra li cc iu
kin bo m an ton khi lm vic. Sau khi my hot ng th ngi c
trch nhim phi lun c mt v theo di sut qu trnh lm vic.
Khng c a gin trong qu trnh lm vic, khng c lm tri chc

nng c giao hoc gy tr ngi cho ngi bn cnh.
Phi ht sc cn thn khi bc xp hng trn cao, cc loi ha cht phi ct

rng chc chn trnh b st gy hi n ngi v mi trng. Trc khi
s dng ha cht sn xut ta phi c trang b bo h lao ng bo v
c th.
Khi sa cha cc thit b trn cao, kim tra in ta phi eo dy an ton, phi
c bng hiu phng ti nhng ni c th xy ra tai nn chy n,
41
in.Cm thao tc di li in 15 kw trong x nghip (khong 3m).

Trong khi sa cha in phi c t nht 23 ngi.
-
Tt c cc phng tin xe c chuyn ch ca x nghip phi c kim tra k

v my nc, thit btrc khi a vo s dng.
5.2.2.An ton v in v chy n

-
Cc cng nhn vn hnh cc thit b in v kh t in phi chp hnh

nghim tc cc bin php an ton sau:
Trc khi cho my khi ng phi kim tra v bc, dy dn cch in, dy
ni t bo v.
Cm cc vt khc ln dy in v thit b in, khng nc, kim

loi, bong, rc dnh vo dy dn in. Cng nh khng c treo qun o
hay bt c vt dng g trn y, thit b v t in
Khi dng my ch c dng cu dao hay aptmc b tr ngay trn my,

nghim cm dng dy in khng c phch cm vo cm. Cc thit b di
ng khi mc vo ngun phi c phch cm chc chn, tip xc tt, trnh cu
mc in tm b, lng lo d gy chy n, h hng, tai nn.
Ch c php s dng cc thit b v kh t in c ni t an ton,

cng nhn phi c trang b y trang thit b phng h v phi qua mt
kha hc nm vng cch phng trnh v cp cu khi xy ra tai nn in
hay chy n.
Khi pht hin nhng hin tng bt thng nh khi vn hnh my c khi
hoc la ta ra trong my, ng in ng c khng quay, s vng quay
gim, ng c my nngphi ct ngay in v nhanh chng bo ngay v
sa cha.
Khng c lm h hng hoc tho g cc thit b an ton nh dy ni t,

thit b bo v cu ch, cu dao, cng tcNhng ni thng xy ra tai nn
v in, chy n phi c bin bo cho cng nhn bit, tuyt i khng c
s dng hay tho g my.
42
-
Khi xy ra tai nn phi nhanh chng tc cu dao in, dng cy gy kh tch

khi nn nhn ra ngun in, tuyt i khng c tip xc trc tip vi nn
nhn khi cha tch ngun in, cp cu ngay ti ch v a n ngay bnh
vin.
Ch c nhn vin c in mi c php sa cha cc loi my, thit b dng

c, s dng bng in khi cn thit. Ch c ngi chuyn trch mi c
php ng m cc mch in. Sau khi s dng xong phi ngt in, em bo
qun my mc thit b in v phi thng xuyn kim tra.
5.2.3.nh sng v ting n

-
nh sng trong phn xng c b tr y ti nhng cng on la

hng, kim tp cht nu c th b tr dn n di ng tng cng nh
sng. Nu bong n h phi thay ngay.
Cc thit b my mc n o c tp trung ti phng my, cn nhng my

mc t trong phn xng th phi t nhng ni c t cng nhn qua li v t
cng nhn lm vic. Ch c nhng ngi chuyn trch mi c lm vic ti
khu vc ny.
43
KT LUN
Cng ngh ca cc sn phm p n ngy cng c lu tm bi nhng tnh cht
m n mang li. Thi gian thc tp ti cng ty Vin Hng chng em tip cn vi mt
trong nhng sn phm thuc cng ngh p n- snack bp. y cng l khong thi gian
qu gi m chng em c dp i su, tm hiu v quy trnh sn xut ca dng sn phm
ny. Bn cnh , chng em cn c c hi tp thch nghi vi mi trng sn xut
cng nghip t nhng cng on ph n nhng cng on then cht khng nhng ca
sn phm bnh snack m cn nhng sn phm khc nh ht iu chin, u mui v u
mt ong. T cng c li kin thc l thuyt ging ng v vn dng vo thc t
sn xut mt cch c khoa hc v logic nht.
Cng ty Vin Hng hin ti vn ang trn dn hon thin v pht trin. Cc sn
phm ca cng ty ngy cng c ngi tiu dng nh gi cao. gp mt phn cng
sc vo s hng thnh v phn vinh ca cng ty giai on k tip, chng em xin a ra
mt s kin ngh, xut:
- Cng ty cn xy dng v thc hin theo mt s tiu chun v v sinh an ton thc
phm nh: tiu chun ISO, HACCP cc sn phm c m bo n nh v
cht lng cng nh ngi tiu dng an tm hn v vn an ton v sinh thc
phm.
- Cng ty hin ti c nhiu thit b, my mc tn d vn cn rt mi. Cho nn cn
c nhng k hoch pht trin thm dng sn phm mi hoc gia tng cng sut
cho cc dng sn phm c tn dng phn my mc, thit b ny.
- Cng ty nn c mt phng k thut chuyn dng cho k s cng ngh c iu kin
pht trin sn phm, hon thin, kim tra cht lng sn phm.
44
- Vic xy dng thm lc lng marketing s l con ng ngn nht sn phm

ca cng ty c c hi c ngi tiu dng bit n nhiu hn na. T gia
tng sn xut, trnh hao ph my mc, thit b nh xng.
PH LC
A. Hnh nh Nh My
Hnh 6: My trn thng quay
Hnh 7: My p n trc n
45
Hnh 8: My ct
Hnh 9: My nng bng ti
46
Hnh 10: My tm gia v
Hnh 11: V sinh c nhn sau khi sn xut
47
Hnh 13: V sinh thit b sau khi sn xut
48
Hnh 14: Phng thay
Hnh 13: Dng c by chut v dit cn trng
49
TI LIU THAM KHO

1. Cng Ngh Ch Bin Thc Phm, L Vn Vit Mn, NXB i hc Quc Gia tp
H Ch Minh, 2010
2. Snack food, R.Godorn Booth, Springer Publishing, 1990
3. Extrusion cooking, Robin Guy, Woodhead Publishing, 2001
4. Extrudate Cell Structure - Texture Relationships A.H.BARRETT and M.
PELEG
5. Sodium bicarbonate-SIDS Initial Assessment Report For SIAM 15, Boston,
USA, 22-25 October 2002.
6. Modification of Microstructure of starch Extruded with selected lipids,
Sandeep Bhatnagar and Milford A. Hanna, Lincoln, NE (U.S.A0)
7. Snack Food Extrusion http://books.google.com.vn/books?
id=w6SrO7EI0gMC&pg=PA143&dq=processing+extruded+snack+from+co
rn+flour&hl=vi&ei=LZqKTZuEEcWrrAeF05jQDg&sa=X&oi=book_result
50
&ct=result&resnum=7&ved=0CE8Q6AEwBg#v=onepage&q=processing
%20extruded%20snack%20from%20corn%20flour&f=false
8. HTTP://WWW.BORNNET.COM/ENGLISH/FOOD_ADDITIVE.HTM#47
9. http://www.ecvv.com/product/2005985.html
10. http://www.fillingpackagingmachine.com/manufacturerpillow_type_packing_machine.htm
51

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VIN CNG NGH SINH HC V THC PHM

GVHD: Th.S H Xun Hng

-Trng Th Diu Hin -MSSV: 07709181

Tp. H Ch Minh ngy 08 thng 04 nm 2011

VIN CNG NGH SINH HC V THC PHM

GVHD: Th.S H Xun Hng

-Trng Th Diu Hin -MSSV: 07709181

Tp. H Ch Minh ngy 08 thng 04 nm 2011

GVHD: Th.S H XUN HNG

NHM SV-LP DHTP3- TM HIU CNG NGH SNACK BP P N

GVHD: Th.S H XUN HNG

NHM SV-LP DHTP3- TM HIU CNG NGH SNACK BP P N

GVHD: Th.S H XUN HNG

DANH MC BNG BIU

NHM SV-LP DHTP3- TM HIU CNG NGH SNACK BP P N

GVHD: Th.S H XUN HNG

GVHD: Th.S H XUN HNG

3.1. Quy trnh cng ngh sn xut bnh snack bp.......................................................19

GVHD: Th.S H XUN HNG

5.2.3.nh sng v ting n.......................................................................................43

NHM SV-LP DHTP3- TM HIU CNG NGH SNACK BP P N

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Tng din tch xy dng nh xng: 910,998m2

1.3.1.B my t chc ca cng ty

Chc nng v nhim v ca tng b phn

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1.3.2. Tng nhn s nh my

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Sn phm c ng gi trong bao b plastic hp v sinh v c in hnh nh

- Dng sn phm snack ny sn xut theo phng php p n cng ging nh sn

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Bng 1: Thnh phn dinh dng cho 100gram sn phm

- Sn phm c ng gi vo thng giy cc tng m bo khng b va p

Ngoi nc: Hong Kong, i Loan, Hn Quc.

1.4.2.Dng sn phm khc

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- Bn cnh snack bp vi 5 loi hng v khc nhau th cng ty c cc sn phm

Ht iu chin v u phng chin khng tiu th th trng trong nc m

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CHNG 2: TNG QUAN V NGUYN LIU

Bt bp c s dng rng ri nht trong sn xut sn phm snack. Bp c s

Bng 3: Ch tiu cht lng bt bp ti cng ty

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Trn sng 30 Mesh- 600M

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2.2.Nguyn liu ph v ph gia

chua khng qu 4 ( = s ml NaOH 1N trung ho 100g bt )

Hm lng gluten kh khng t hn 7 - 8%

Trng thi gluten t : mu trng ng nht, co gin, n hi nh cao

Gluten kh vn gi c mu trng sng ca gluten t.

D lng ho cht tr su : nm trong gii hn cho php

Mu trng hoc trng ng

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