VIN CNG NGH SINH HC V THC PHM

o00o

Bo co mn: THC HNH NNG SN

GVHD: Nguyn Th Hong Yn T 1 nhm 4 lp HTP4

Tp HCM, thng 6 nm 2011

DANH SCH THNH VIN

H tn ng Ch Thanh Nguyn Th Thanh Thy Lm Th Thng ng Trn Anh Tun K Nht Trung Trnh Th Hunh Vn L Th Hng Vn

MSSV 08112901 08257221 08111151 08106851 08263061

Cng vic

MC LC
Gi tr dinh dng 100 g (3,5 oz)..............................................................................2

Cc hin tng v gii thch................................................................................47 Bi 7: MT TC......................................................................................................... 74 Bi 9: M SI.............................................................................................................. 95 Bi 10: MT NG (XOI).......................................................................................106 Bi 11: BNH BAO NNG......................................................................................118

Bi 1: DA NGM NG
1. Tng quan Da hay thm hay khm, tn khoa hc Ananas comosus, l mt loi qu nhit i. Da l cy bn a ca Paraguay v min nam Brazil. Qu da thc ra l trc ca bng hoa v cc l bc mng nc t hp li, cn qu tht l cc "mt da". Qu da c n ti hoc ng hp di dng khoanh, ming hoc hp nc da hoc nc qu hn hp. Da c cc l gai mc thnh cm hnh hoa th. Cc l di v c hnh dng ging mi mc v c mp l vi rng ca hay gai. Hoa mc t phn trung tm ca cm l hnh hoa th, mi hoa c cc i hoa ring ca n. Chng mc thnh cm hnh u rn chc trn thn cy ngn v mp. Cc i hoa tr thnh mp v cha nhiu nc v pht trin thnh mt dng phc hp c bit n nh l qu da (qu gi), mc pha trn cm l hnh hoa th. Ti Vit Nam, da c trng kh ph bin, phn b t Ph Th n Kin Giang. Tin Giang l tnh c sn lng da ng u c nc. Nm 2007, sn lng da ca tnh Tin Giang t 161.300 tn. Tip theo l Kin Giang (85.000 tn), Ninh Bnh (47.400 tn), Ngh An (30.600 tn), Long An (27.000 tn), H Nam (23.400 tn), Thanh Ho (20.500 tn). Tng sn lng c nc nm 2007 t 529.100 tn. Cc ging da v vng trng ti nc ta:

Da Victoria (da ty, da hoa) c cc ging: Hoa Ph Th: thuc nhm Queen, trng c ni t chua xu. L c nhiu gai v cng, qu nh, tht qu vng m, thm, t nc, gin. Na hoa: l ngn v to, qu to hn da hoa Ph Th, phm cht ngon, nng sut cao. Da Cayen: l ch c t gai u mt l, l di cong lng mng, qu to, khi cha chn qu mu xanh en, khi chn chuyn mu da ng. Qu nhiu nc, tht vng ng, mt da to v nng, v mng, thch hp vi ng hp.

Da ta thuc nhm Red Spanish: chu bng rp, c th trng xen trong vn qu, vn cy lm nghip. Da ta (Ananas comosus var spanish hay Ananas comosus sousvar - red spanish) l cy chu bng tt, c th trng di tn cy khc. Qu to nhng v t ngt.
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Da mt (Ananas comosus sousvar - Singapor spanish) c qu to, thm, ngon, trng nhiu Ngh An] v Thanh Ha. Da ty hay da hoa (Ananas comosus queen) c nhp ni t 1931, trng nhiu cc i vng trung du. Qu b nhng thm, ngt. Da khng gai (Ananas comosus cayenne) c trng Ngh An, Qung Tr, Lng Sn. Cy khng a bng. Qu to hn cc ging trn.

Dinh dng qu da: Gi tr dinh dng 100 g (3,5 oz) Nng lng cacbonhydrat ng Cht x thc phm Cht bo Protein Thiamine (Vit. B1) Riboflavin (Vit. B2) Niacin (Vit. B3) Axt pantothenic (B5) Vitamin B6 Axt folic (Vit. B9) Vitamin C Can xi St Ma gi Pht pho Ka li 202 kJ (48 kcal) 12.63 g 9.26 g 1.4 g 0.12 g 0.54 g 0.079 mg (6%) 0.031 mg (2%) 0.489 mg (3%) 0.205 mg (4%) 0.110 mg (8%) 15 g (4%) 36.2 mg (60%) 13 mg (1%) 0.28 mg (2%) 12 mg (3%) 8 mg (1%) 115 mg (2%)

T l phn trm theo lng hp th thng nht ca ngi ln. Ngun: C s d liu USDA Qu da c hm lng axit hu c cao (axit malic v axit xitric).

Da l ngun cung cp mangan di do cng nh c hm lng Vitamin C v Vitamin B1 kh cao. Trong qu da c cha enzym bromelain, c th phn hu protein. Do vy, qu da c s dng trong ch bin mt s mn n nh tht b xo, tht vt xo gip tht nhanh mm v to hng v c trng.

2. Quy trnh cng ngh 2.1. S quy trnh

Nguyn liu (da)

La chn, phn loi

Ct u Sn ph m

Ra

Ct khoanh, c li

L, np

ng, cht bo qun

Bo n

Gt v, sa mt Ra sch Ra 2 Gia nhit Lm ngui

V trng Chn

Lc

Thanh trng

Lm ngui nhanh, ro

Xp l 4

Rt nc ng (80-900C)

Bi khghp np

2.2. Thuyt minh quy trnh

Nguyn liu

i vi qu nc ng yu cu sn phm ch yu l v mt: hnh dng, trng thi, mu scchnh v vy vic la chn loi da l mt trong nhng yu t quyt nh cht lng sn phm. Chng ta c th s dng c 3 loi: da hoa, da ta, da c bnh sn xut da ngm ng, tuy nhin da hoa cho sn phm tt hn c. c sn phm gi tr, nng sut lao ng cao, t l ph liu thp, da c chn trong cng ngh sn xut qu nc ng phi l nhng qu ti, khng h thi, dp nt hay su bnh, qu vn gi nguyn cu trc v hnh dng yu cu qu. ng thi tt hn na nu da c hnh tr, kch thc ln (nhng ng knh li da khng qu to): - Da ta c ng knh trn 90mm. - Da hoa c ng knh trn 75mm. chn ca da cng nm trong cc yu t tc ng n cht lng sn phm: Da hoa chn t na qu tr ln, da ta chn t mt mt (mt hng mt st cung hoe vng) n na qu. Bi v, da ta c cu to tht qu mm, li chn nhanh v chng h hng hn da hoa nn ch bin chn thp hn, v trong qu trnh thu ht, vn chuyn, bo qun cng cn cn thn hn da hoa. Nu dng da cha chn, sn phm c mu sc km (thng l trng bch), t thm v hao tn ng nhiu hn. Nu dng da qu chn th mu sc v hng v cng km.
La chn, phn loi

Trc ht cn loi b nhng qu da xanh, da qu chn, dp nt, su bnh v.v Vic phn loi nhm mc ch phn chia da thnh nhng kch c ng nht nhau v kch thc, hnh dng, chn Nguyn liu ng u th phm cht sn phm t c mi tt, cc qu trnh ch bin din ra sau c thun tin hn. ng thi ta cn tin hnh b cung v hoa trong giai on ny.
Ct u

Dng dao sc v to bn ln lt ct 2 u qu. Mi u qu ct i dy khong 11,5cm c th em p nc. Hai u qu da ct xong phi bng phng, trc giao vi li v

song song nhau khi t li khng b lch tm. T l ph liu ca qu trnh ny khong 15-20%.
Ra

L qu trnh lm sch cc bn t, thuc tr su, thuc bo v thc vt, mt s vi sinh vttrn b mt qu da. Yu cu ca qu trnh ra l da sau khi ra phi sch v nc s dng ra khng i hi cc ch tiu ha l, vi sinh cao v ra 1 ch l lm sch bn ngoi v v da rt dy. Ti phng th nghim vic ra ny cl yu thc hin mt cch tl cng bng nc my. Ct khoanh, c li Ct khoanh da sao cho tht ng u. bi ny nhm ct khoanh da theo 3 b dy khc nhau ( 1.2 cm, 1.5cm, 1.8cm ) kho st Brix c nh hng nh th no. Mc ch ca vic ct khoanh l to iu kin cho nc ng thm u tht qu. Sau khi ct khoanh ta tin hnh c li tl cng. Gt v, sa mt Sau c li, ta tin hnh gt v bng cch dng np l lm kch thc c nh t trn khoanh da ri dng dao ct xung quanh khoanh da. Sau gt v, ta sa mt li cho nhng khoanh da con st li mt. Nhng khoanh da ct ra em chn li cn thn. Khoanh nguyn vn, trn u em ng hp da khoanh nc ng. Khoanh v, khng trn u em ct thnh 4-6 ming ng hp da ming nh. Ming da qu nh em p nc hoc nu mt. Ra 2 Mc ch ca qu trnh ny l lm sch li nguyn liu mt ln na trc khi em i ng l. Bi v qua cc cng on trn c th do thao tc v phng php thc hin m lm bm bn nguyn liu. Chn Trong th nghim chng ta tin hnh chn trong dung dch CaCl2 1% trong 30s nhm mc ch:

Chn trong CaCl2 gip cho tht da c cng chc trnh hin tng gy

vn, duy tr hnh dng mong mun ca tht da trong da nc ng thnh phm. ng thi n gip gim lng oxi ha tan trnh cho da tip xc vi oxi hn ch s oxi ha gy sm mu da khc. Qu trnh chn lm bin tnh mng nguyn sinh cht lm cho n mt tnh bn thm chn lc nn lm tng thm thu ca nguyn sinh cht, lm nc ng d ngm vo bn trong tht da. Da l mt nguyn liu giu ng l mi trng dinh dng thun li cho hot ng ca vi sinh vt, nn vic chn gp phn tiu dit mt phn vi sinh vt lm gim h hng cho nguyn liu. Trong qu trnh tin hnh th nghim ta tin hnh chn ti 1000C trong 30s. Thi gian, nhit , lng nc chn, thnh phn nc chn l mt trong nhng yu t tc ng n hiu qu chn. Nu cch thc chn khng ng th da s d b nln v mt nhiu cht dinh dng. Lm ngui nhanh Sau khi chn xong tin hnh lm ngui nhanh gy hin tng sc nhit mt phn tiu dit vi sinh vt cn st li trn tht qu, mt phn trnh khng cho tht qu b nln, gi c mu sc, hng v c trng cho sn phm. ng thi vic lm ngui gim thiu cc phn ng ha hc xy ra trong tht da di tc ng nhit cao. Sau khi lm ngui nhanh, ta phi nguyn liu ro trc khi xp l. Xp l: Kim tra li ln cui loi b nhng khoanh da khng t yu cu trong qu trnh x l cn st li. L trc khi s dng phi c ra sch, tin hnh v trng. Thao tc xp l c thc hin cl yu bng tay. L sau khi xp phi t cc ch tiu sau: m bo khi lng tnh ca l qui nh
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Mt phn chn cn gip loi khng kh c trong gian bo nguyn liu, hn

ch s oxi ha ca oxi khng kh lm tn tht vitamin v mt s thnh phn dinh dng

m bo t l ci : nc qui nh Hnh thc trnh by hp dn. m bo cc iu kin thun li cho qu trnh thanh trng v bo qun. c bit sau qu trnh xp l khng c ln tp cht.

Rt nc ng:

Rt dch ng lm tng mi v thm ngon ca sn phm, trong hn hp da nc ng xy ra ng thi hai qu trnh: thm thu v khuch tn. Cc thnh phn t dch ng c khuch tn vo trong tht qu v mt s thnh phn t tht qu cng di chuyn ngc li ra ngoi dch ng n khi t s cn bng gia nng cht tan trong dch ng v tht qu. Dch ng c rt nng vo l 80-900C, dch rt phi ngp tht qu v cch ming l khong 5-7mm trnh hin tng tro l khi thanh trng. Da vo Brix nguyn liu v yu cu ca thnh phm, s hiu hp ta tnh ton nng cn thit ca nc ng cho vo phi trn. ng c ha tan 80-900C tip tc un si dung dch ri tin hnh lc loi b tp cht, sau phi trn cc thnh phn khc nh axit xitric 0.1%, vitamin C 0.1%, SO2 0.02% to v cho sn phm, thc y phn ng chuyn ha saccharose to ng nghch chuyn ngn chn cc phn ng oxi ha lm sm mu tht qu da, gim cht lng cm quan ca sn phm. Ch thao tc rt nc ng phi nhanh, nh v khng to bt kh. Bi kh, ghp np Trong qu trnh ch bin xy ra s ha tan cc cht kh vo trong dung dch, s c mt khng kh trong khong trng ca l c nh hng rt ln i vi cht lng sn phm, v th bi kh l qu trnh cn thit loi bt khng kh nhm: cm quan.
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To chn khng trong l do trong qu trnh thanh trng di tc dng ca Gim p sut bn trong l khi thanh trng trnh hin tng chnh lch p

nhit kh gin n to p sut ln gy v l. sut qu ln gia trong v ngoi l lm bt np, lm nguyn liu b bin dng mt gi tr

Hn ch s pht trin ca cc vi khun hiu kh tn ti trong hp sau khi

thanh trng. Trong th nghim rt nng l mt trong nhng bin php gip bi kh ra khi nguyn liu v nhit cng cao kh nng ha tan ca cht kh cng gim, ng thi trong qu trnh thanh trng sn phm th np khng c y kn kh cn st li trong nguyn liu hay trong l c th thot ra ngoi. Thanh trng Thanh trng l mt trong nhng qu trnh quan trng trong cng nghip sn xut hp, n tc ng n cht lng v qu trnh bo qun sn phm. Thanh trng nhm v hot enzyme v tiu dit vi sinh vt tng thi gian bo qun sn phm. Da l loi nguyn liu giu ng nn s xut hin nm men, nm mc l cl yu, loi ny c kh nng chu pH thp tuy nhin kh nng chu nhit km nn i vi da ch thc hin vic thanh trng 80-1000C. Di tc ng ca nhit , p sut c s bin i trong cu trc sn phm: t l ci nc, s hao ht vitamin, mt s phn ng caramel xy ra lm nh hng n mu sc thnh phm. Lm ngui: Sau khi thanh trng sn phm c lm ngui bng nc lnh xung 35-45 0C tht qu khng b mm nln ra v gi c hng v, mu sc t nhin ca tht qu, ng thi ngn chn s pht trin ti u ca bo t 60-700C. Bo n Sau khi lm ngui sn phm cha c phn phi ra th trng m phi tri qua giai on bo n, i vi qu nc ng thi gian bo n t nht l 15 ngy, sn phm c duy tr hai ch nhit : 370C v 500C. Sau thi gian bo n sn phm c kim tra v loi b nhng h hng. Sau khi bo n nu t l h hng vt

qu mc cho php cn xem xt li chu trnh sn xut, tm hiu nguyn nhn gy h hng v tm cch khc phc, nghim trng c th ly c l hng. 2.3. Tnh ton 2.3.1. Cn bng vt liu, hiu sut s dng nguyn liu khi lng da sau cc cng on chun b nguyn liu Quy trnh Nguyn liu B hai u Ct khoanh n li B v Sa mt, ra, chn, L 1(1.2cm) 878 752 746 691 356 343 Khi lng da(gam) L 2(1.5cm) 854 742 735 686 342 331 L 3(1.8cm) 867 748 738 674 321 314

Bng hiu sut thu hi nguyn liu sau mi cng on. Cc cng on B hai u Ct khoanh n li B v Sa mt, ra, chn, Hiu sut
x5 = 343 100% 96.35% 356 343 100 % 39.07% 878
96.78% 97.82%

Hiu sut qua tng cng on L 1 (1. 2cm)

x1 =
x2 = x3 =

L 2 (1.5cm)
86.89%
99.06% 93.33%

L 3 (1.8)cm
86.27%
98.67% 91.33%

752 100 % 85.64% 878

746 100 % 99.20% 752

691 100 % 92.63% 746 356 x4 = 100% 51.52% 691

49.85%

47.63%

x=

x=

331 100% 38.76% 854

x=

314 100 % 36.22% 867

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tng 2.3.2. Cn bng vt liu Tnh ton cc thnh phn nguyn vt liu sn xut da nc ng 280Bx. V cch tnh ton cho 3 l l nh nhau nn ta c quy trnh tnh ton cho lo 1.2cm nh sau, cn 2 l cn li tnh tng t:
Nguyn liu

Khi lng da nguyn liu m1 Brix ca da nguyn liu a

Nc ng Khi lng nc ng m2 Brix ca dch ng cn thm vo x Axit xitric 0.1% m2 Khi lng sn phm msp= 680g Khi lng hp mh = 375g

Hp

Cn bng vt liu cho l ct khoanh 1.2cm. Ta c: m1 = 343g a = 11.450Brix Phng trnh cn bng vt liu:
m1 (28 a ) 343 * (28 11.45) + 28 m1 ( 28 a ) = m2 ( x 28) + 28 44.8 x = x = m2 337 m1 + m2 = m sp m = m m m2 = 680 343 = 337 sp 1 2

Khi lng ng s dng pha nc ng:

m2 * x 337 * 44.8 = = 150 .976 ( g ) 100 100 m H 2O = m2 m = 337 150.976 = 186.024 ( g ) m=

Khi lng axit xitric cn dng = 0.1%*m2 = 0.1%*337 = 0.337 (g). Tnh ton tng t cho 2 l cn li ta c bng thng k cn bng vt liu nh sau:
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msp(g) Mci(g) 0 Brix nguyn liu 0 Brix yu cu ml(g) Nng nc ng mnc ng(g) mng(g) mH2O (g) 2.3.3. Hiu qu kinh t

L 1.2cm 680 343 11.45 28 375 44.84 337 150.976 186.024

L 1.5cm 680 331 12.5 28 368 44.44 312 138.6528 173.3472

L 1.8cm 680 314 11 28 382 45.91 298 136.8118 161.1882

Tng 988

426.4406 520.5594

Gi mua nguyn liu da: mda nguyn liu * gi 1kg = 2.559 * 8500 22000 (VN) Gi mua nguyn liu ng: mng*gi 1kg = 0.4264406 * 20000 9000 (VN) Tnh gi c ph gia, nc lc, in, nc v sinh, gas bng 10% tng tin mua nguyn liu da v ng: mth=10% * (mda+mng) 3000(VN). Gi mua l: 24000 (VN)
Tng chi ph l 58000 (VN).

Vi tng chi ph nh tnh v hiu sut thu hi nguyn liu thp (36-39%) cho ta thy vic ch bin sn phm da ngm ng theo phng php th cng ti phng thc hnh l khng em li hiu qu kinh t cao.

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3. nh gi cm quan Ch tiu cm quan L 1.2 cm L 1.5 cm Mu sc B ni nm mc 2 khoanh trn cng Tht da mu vng sm hn t nhin v mu trng hi c ca nc dch Tht qu c mu sm, , nc ng c Mi v Khng th cm quan Hng v da b gim so vi t nhin c mi chua thi kh chu chc

Gim cng so vi nguyn liu b nt, b mt sn phm nht.

L 1.8 cm

Tin hnh lm phiu cm quan nh gi a thch ca ngi tiu dng trn sn phm Da nc ng nh gi s a thch trn 2 sn phm c dy 1.5mm v 1.8mm v 5 tnh cht ngt, trong, mu sc, mi, gin. Th nghim t chc cho 20 ngi th nh gi. Mu 1.5mm, m s 267 Mu 1.8mm, m s 631 Sau khi tin hnh th nghim, nhm thu c kt qu sau: 631 ngt trong gin Mu sc Mi 10 14 16 12 12 267 10 6 4 8 8

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S dng bng tra, kt qu c tnh da vo phn phi nh thc vi mc ngha 0.05, 20 ngi th, kt qu s cho s khc bit c ngha khi t nht 15 ngi thch 1 sn phm ny hn sn phm kia. Ta c: V ngt, trong, mu sc, mi: 2 sm phm khng khc nhau. V gin: mu da c dy1.8mm c ngi th nh gi cao hn mu da 1.5mm. T cuc kho st trn, cho thy ngi tiu dng thch tnh cht ngt du, mu sc t nhin, v sn phm vn cn gi c gin nht nh i vi sn phm Da nc ng. Nguyn nhn xy ra cc hin tng quan st trn Hin tng sm mu tht qu Cha loi khng kh c trong nguyn liu v hp trong qu trnh bi kh Nc s dng c cha nhiu ion kim loi c th tc dng vi oxi to nhng

hp cht mu: st oxit tc dng vi tanin cho hp cht mu en, tc dng vi catechin cho mu en xanh l cy Cc phng php trnh hin tng sm mu tht qu da trong sn phm da nc ng. X l nhit bng cch chn nhit si vi lng nc ln trong khong thi gian nht nh 30s lm v hot ha h enzyme peroxidase trnh lm oxi ha cc hp cht phenol thnh hp cht mu. Trnh lm dp tht qu, tn hi cc m oxi khng c iu kin tip xc Ngoi ra cn mt s bin php x l khc ngn chn phn ng sm chng vi c cht to mu. hn nh vic bi kh loi khng kh c trong hp trnh hin tng tip xc ca oxi khng kh vi cc hp cht phenol to phc mu en Tht qu nt n

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Cc hin tng trn xy ra c th do mt trong nhng hin tng sau: Trong qu trnh chn, di tc dng ca nhit khng kh trong khng bo, Do hot ng ca vi sinh vt xm nhim vo s dng ngun dinh dng t khoang t bo gin n thot ra ngoi ph v cu trc tht qu lm tht qu b nt n. tht qu, sn sinh kh ph hy cu trc tht qu. Xut hin bt kh, nc ng c, c mi chua thi

Trong qu trnh ch bin ta cha loi ht bt kh trong nguyn liu v trong Do hot ng ca vi sinh vt s dng cht dinh dng, trong qu trnh trao

hp nn trong sn phm thy xut hin bt kh. i cht to cc sn phm CO2, C2H5OH, axit lactic, axit propionic, NH3lm sn phm c v chua, ng thi khi c s xm nhim v hot ng ca vi sinh vt chng s gia tng v sinh khi, s dng cht dinh dng, sn sinh kh, to cc sn phm trao i cht lm c nc ng. L ct khoanh 1.2 cm ni mc 2 khoanh trn cng phm.

Do thanh trng khng ng ch : nhit v thi gian thanh trng cn

thit cha vi sinh vt c trong hp vn cn sng v pht trin lm h hng sn Do lm ngui khng thch hp: cc vi sinh vt a nhit c nhit pht trin u nm trong khong t 49-71oC, v vy nu lm ngui xung nhit thp to iu kin cho chng pht vt qu nhiu trc khi thanh cho chng sinh si, pht trin

ti

khng nhanh chng hn nhit ny th s trin lm hng hp. Do nhim sinh trng to iu kin

nhanh chng trong thc phm lm thc phm hng trc khi thanh trng. c bit do vic ghp np cha kn to iu kin cho vi sinh vt xm nhim lm hng sn phm. 4. Tr li cu hi
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Cu 1: c im, mc ch, c s khoa hc ca hp qu nc ng c im Qu nc ng l mt sn phm c a chung trn th trng. y l mt trong nhng sn phm giu nng lng, giu dinh dng v hu nh gi c hu ht cc c tnh ca qu ti nh mu sc, mi v, trng thi Qu nc ng l loi sn phm c sn xut t cc loi qu c lm sch, loi b phn km dinh dng v ng trong hp kn vi dung dch ng. Sn phm c thanh trng chng h hng trong qu trnh bo qun. Mc ch Vic sn xut hp qu nc ng gip p ng nhu cu ca ngi tiu dng mi thi im, gii quyt tnh trng ng ngun nguyn liu trong v ma, to s phong ph a dng trong lnh vc ch bin thc phm v y cng l mt trong nhng bin php bo qun v ko di thi gian s dng ca sn phm. C s khoa hc Qu nc ng l loi hp ch bin t cc loi qu nguyn hay ct thnh ming, qua x l, xp hp, rt nc ng, bi kh, ghp np, thanh trng. Cu 2:Yu cu nguyn liu hp qu nc ng hp qu nc ng yu cu kim tra cc ch tiu v hnh dng, mu sc, mi v, chc ca qu nn vic la chn nguyn liu ph hp l mt trong nhng yu cu tc ng rt ln n cht lng sn phm. Nguyn liu s dng trong hp qu nc ng phi c chn thch hp, quan st biu hin bn ngoi thy chn khong 1/3 v l c. Cng nh cc loi sn phm khc nguyn liu phi ti tt, khng dp ng, su bnh, mi v thch hp, hnh dng v kch thc ph hp Cu 3: Cc ch tiu kim tra i vi sn phm hp qu nc ng v cc phng php kim tra Ch tiu cm quan: hnh dng, mu sc, mi v v chc ca qu, phm cht nc ng. Cc ch tiu ny da trn vic nh gi cm quan sn phm: c th da vo cm nhn ca cc gic quan hoc s dng cc thit b cm quan chng hn: xc nh

16

chc ca tht qu ta s dng thit b Instron, xc nh phm cht nc ng da vo thit b o mu. Ch tiu ha hc: xc nh kh v axit. kh c xc nh theo chit quang k ( Brix k ), axit da vo ch s axit c th dng giy pH hay thit b o pH. Ch tiu vi sinh: tin hnh cc th nghim trn cc mi trng chn lc xem xt s lng vi sinh vt thng hin din trong loi sn phm ny t a ra nh gi l sn phm c t tiu chun hay khng. Cu 4: Phng n tn dng ph phm ca hp da nc ng V da, hai u da, nhng khc da vn, mt da, li c p thu ly nc phi trn vi nc p ly t qu da vi 1 t l nht nh sn xut nc da ng hp. Ngoi ra cn s dng chit thu enzyme bromelin, s dng nc chit ny tin hnh ln men ru. + S dng nc p t li da sn xut axit xitric bng phng php ha l + B da sau khi p vn cn mt lng ng nn c th s dng lm ru, dm, phn bn, thc n gia sc. Cu 5: Nhng yu t nh hng n ch thanh trng hp qu nc ng - S lng, loi vi sinh vt xm nhim, thi k pht trin ca vi sinh vt. - Loi thc phm, dng thc phm, thnh phn ha hc ca thc phm. + Loi thc phm: cn c vo ch s axit ngi ta phn ra hp thnh 2 loi: nhm thc phm khng chua v t chua c pH >4.6 v nhm hp t chua pH<4.6. i vi cc thc phm khng chua hoc t chua vi sinh vt pht trin mnh trong mi trng ny l cc vi sinh vt chu nhit. Do , i vi cc sn phm nm trong loi hp ny cn c nhit thanh trng cao mi tiu dit c loi vi sinh vt ny. i vi cc sn phm c pH thp th cc vi khun chu nhit khng pht trin c v li tnh chu nhit ca chng cng km hn do tc ng ca axit, nn d dng b tiu dit khi nng nhit. Cc loi nm men, nm mc c th chu c nhit

17

cao tuy nhin chng c kh nng chu nhit km d dng b tiu dit nhit thp, do i vi thc phm loi ny th nhit thanh trng thp hn. + Dng thc phm: mi dng thc phm c h s truyn nhit khc nhau nn ng vi mi dng th ch thanh trng cng khc nhau. Thc phm dng lng c nht v t trng thp nn s truyn nhit ca cc dng sn phm ny din ra nhanh bng cc dng i lu. Thi gian tm sn phm t nhit thanh trng chm hn lp bn ngoi khong 13-15 pht. Thc phm dng c qu trnh truyn nhit ch yu l dn nhit, h s dn nhit thp nn cn thi gian di t c nhit thanh trng. KHng thi gian tm sn phm t nhit thanh trng chm hn lp bn ngoi khong 40 pht. Cc sn phm bn rn bn lng th s truyn nhit xy ra ch yu theo hai phng thc l dn nhit v i lu. Nhit tm sn phm t nhit thanh trng chm hn lp bn ngoi khong 28 pht. + Thnh phn ha hc ca thc phm: Ch s pH l yu t quan trng tc ng n kh nng bn nhit ca vi sinh ng, mui: thnh phn ng, mui lm tng mc chu nhit ca vi vt, ch s ny cng thp thi gian tiu dit vi sinh vt cng rt ngn. sinh vt n gii hn nht nh. Thnh phn ng nhiu lm mt nc nguyn liu gim hiu qu truyn nhit nn ch thanh trng nghim ngt hn. Cn hm lng mui qu cao th c kh nng c ch hot ng ca vi sinhy vt. Cht bo cng lm tng bn ca vi sinh vt v n to ra mt lp mng bao bc xung quanh t bo vi sinh vt gim hiu qu truyn nhit v vy ch thanh trng i vi loi thc phm ny cn tin hnh nghim ngt hn. Cc hp cht phitoxit: y l nhng hp cht c tc dng khng khun cao v vy c tc dng rt ngn thi gian tiu dit vi sinh vt - Tnh cht ca bao b: cc loi sn phm ng trong cc bao b khc nhau, c dy khc nhau, kch thc khc nhau th ch thanh trng cng khc nhau.

18

- Ngoi ra cn nhiu yu t tc ng vic la chn ch thanh trng thch hp m bo hiu qu thanh trng t c ti u. Cu 6: Nhng yu t nh hng n vic la chn bao b sn phm hp qu nc ng

Thnh phn ha hc ca thc phm. Ch thanh trng Gi thnh sn phm. Sau khi nu nc ng xong ta tin hnh lc qua da lc, loi cc tp cht C th lm trong nc ng bng albumin hoc lng trng trng. Ha tan

Cu 7: Phng php lm trong dch syrup ra khi dch syrup albumin hoc lng trng trng vo nc lnh sau rt vo dung dch nc ng nhit m khong 50oC, sau un si hn hp protein b ng t v ni ln trn b mt dung dch dng bt, ko theo tp cht trong nc ng, loi b bt ta s thu c dung dch ng trong. Hoc trc khi ch dch syrup vo l, ta cng nu trc mt lng syrup khc (khng cn bit Bx) v vo l, sau dung dch ny ra khi l. Mc ch ca thao tc ny l cho nc syrup thm qua tri da ly i kh v bt trn b mt v trong cc khe da. Cch tnh nng syrup.

Gi a l Brix ca nguyn liu ban u m1 l khi lng nguyn liu m2 l khi lng ng msp l khi lng ca sn phm ph thuc vo s hiu ca hp. y l Brix ca sn phm cn t c.

Ta c cng thc xc nh nng syrup ng nh sau:

m1. ( y a ) = m2 . ( x y ) m1 + m2 = m sp
19

Phng php rt dch ng

tng tc dng loi kh trong nguyn liu cng nh trong hp cha sn

phm ta tin hnh rt dch ng nng vo tht qu nhit vo khong 80-90oC v di nhit cao th kh nng ha tan ca kh gim t kh s thot ra ngoi trnh cc hin tng oxi ha cc thnh phn nguyn liu lm gim cht lng sn phm. Cu 8: Nhng s c c th xy ra trong sn xut hp qu nc ng Bt np, np b h Vi sinh vt xm nhim s dng cht dinh dng, sn sinh kh lm nt n tht

qu, lm c dch ng, sn sinh cc sn phm trao i cht lm sn phm c mi kh chu. c bit s dng thnh phn dinh dng ca sn phm nn lm Bx ca sn phm gim xung, ng thi lm pH thay i ng k. Tht qu c mu sm en, sm vng, c mu khc vi nguyn liu ban u. Brix khng t c nh yu cu Cu trc tht qu b nln nt.

Cu 9: Cn ch n nhng thao tc no khi sn xut hp qu nc ng. Tt c cc thao tc trong cng ngh sn xut u quan trng v c bit ch t khu la chn sn phm n khu x l v hon thin sn phm u tc ng nghim trng n cht lng sn phm. Tuy nhin sau y l nhng khu tc ng cl yu n qu trnh sn xut da nc ng: La chn nguyn liu l khu c bit quan trng n quyt nh tnh cht v X l nhit (chn) v sn phm qu nc ng yu cu gi tr cm quan nn cht lng sn phm. chn l yu t cn thit trong sn xut qu nc ng. vic chn gip v hot ha enzyme ngn chn cc phn ng sm mu tht qu lm gim cht lng sn phm. sn phm. Cu 10: nh hng ca chiu dy, kch thc tht qu n cht lng sn phm To hnh l khu cng gp phn quan trng trong vic to s ng nht cho

20

i vi hp qu nc ng gi tr cm quan l mt trong nhng yu t

quyt nh cht lng sn phm v vy chiu dy, kch thc tht qu c tc ng n mt cm quan ca sn phm. Tuy nhin, chiu dy v kch thc tht qa cng nh hng n hiu qu thm thu khuch tn gia dch ng v nguyn liu to s ng nht gia hai thnh phn tc ng n mi v sn phm.

21

Bi 2: HP NC QU C RT
1. Tng quan 1.1. Tiu chun nguyn liu
C rt

C c rt dng ch bin nc qu phi ti tt, khng bm dp, su thi. Nhng c c vt rm ngoi v khng nh hng n hng v ca dch qu, vn dng c. Kch thc v hnh dng ca c khng nh hng lm n phm cht nc qu nn khng hn ch. Khng ging hu ht cc loi rau qu khc, c rt nu chn hay xay p thnh nc em li nhiu cht dinh dng hn so vi n sng. C rt sng c vch t bo cng, lm c th ch chuyn ha c di 25% lng betacarotene thnh vitamin A. Tuy nhin, khi c rt c nu chn hay xay p th cc vch t bo cellulose dy cng s b ph v v phng thch cht dinh dng, gip c th hp thu hn 50% carotene. Nhng nu nu qu lu th cng lm gim thnh phn dinh dng v mi v ca c rt. Theo kt qu nghin cu ca i hc Arkansas (M) ng trn Tp ch Ha hc Nng nghip v Thc phm (8/2000), c rt nu chn (vi mt t du m) hay xay p s lm tng nng cc cht chng oxy ha (beta carotene, phenolic acid), gip c th d hp thu hn 34,3% so vi n c rt sng.
ng

Ngi ta cho thm ng lm cho thc phm tng cht dinh dng v c v ngt du. ng dng trong sn xut c c ng t nhin v ng nhn to, ng t nhin thng dng l ng saccarose, yu cu ng phi tinh khit, tt, lng saccarose trn 99% v nc khng qu 0.2%, ng trng tinh th khng c tp cht.
Nc

Nc dng ch bin l nc t tiu chun cho php dng trong cng nghip thc phm. Nc dng trong sn xut phi m bo cc ch tiu do B Y T quy nh.
Vitamin C (Acid ascorbic)
22

L cht chng oxy ha, to v chua cho sn phm. Trong dch qu, vitamin C c th b oxy ho gin tip bi enzym phenoloxydaza. Chnh v vy khi c mt vitamin C, dch qu s sm mu chm hn do qu trnh ngng t cc hp cht quinol. Polyphenol + O2 -> Quinol + H2O Quinol + acid ascorbic -> Polyphenol + acid dehydroascorbic Vitamin C tn ti trong t nhin di 3 dng ph bin l acid ascorbic, acid dehydroascorbic v dng lin kt ascorbigen (chim 70% tng hm lng vitamin C).Vitamin C c s dng trong sn xut nc qu dng acid ascorbic, tinh th trng, v chua, khng mi. Trong 100ml nc qu nu cha khong 1mg acid ascorbic th nc qu c th ngoi khng kh trong 30 pht m khng b bin mu. Do khi s dng vitamin C trong qu trnh ch bin gip bo v mu sng ca dch qu, qu trnh sm mu s chm hn.Vitamin C c s dng thng dng v chng khng gy ng c v khng c gii hn lng dng, thng dng trong sn xut nc qu c. Axit Citric L tinh th khng mu, ngm 1 phn t nc. Khi ha tan trong nc ct to dung dch trong sut, v chua tinh khit, khng c v l. B sung axit citric nhm to ra hng v hi ha trong sn phm Cc cht ph gia Peptin To gel bn, cu trc gel dai, trong. Kh nng to gel ca pectin ph thuc vo chiu di ca chui pectin, v mc methoxyl ha. Phn t pectin c th lin kt vi 1 protein tch in (+) . Do , nc qu khng b ng li khi gia nhit. Chiu di ca phn t quyt nh cng ca gel: Nu phn t pectin qu ngn th n s khng to c gel mc d s dng vi liu lng cao.Nu phn t pectin qu di th gel to thnh rt cng. Mc methoxyl ho quy nh c ch to gel: HMP: to gel bng lin kt hydro. iu kin to gel: [ng] >50%: ng c kh nng ht m, v vy lm gim mc hydrat ha ca phn t pectin trong dung dch

23

 pH = 3-3,5: pH acid trung ha bt cc gc COO-, lm gim tch in ca cc phn t. [Pectin] = 0,5-1%: Khi dng lng pectin vt qu lng thch hp s gy ra gel qu cng. Lin kt hydro c hnh thnh gia cc phn t pectin c th hydroxyl hydroxyl, carboxyl carboxyl hoc hydroxyl carboxyl. Kiu lin kt ny khng bn, do cc gel to thnh s mm do bi tnh linh ng ca cc phn t trong khi gel. Trong nc qu pectin thng to gel dng ny. LMP: to gel bng lin kt vi ion Ca2+ .iu kin to gel: Khi c mt Ca2+, ngay c nng < 0,1%, khng cn ng v acid. LMP, t l cc nhm COO- cao, do cc lin kt gia nhng phn t pectin s c to thnh qua cu ni l cc ion ha tr (II), c bit l Ca2+. To ra gel n hi tt. Agar To gel rt bn, cu trc gel cng, dn, trong. Kh nng to gel ph thuc vo nhit , ban u agar pha lin tc v nc pha phn tn. Khi a nhit ln cao ln hn 90oC, agar tr thnh pha phn tn v nc l pha lin tc do lc ny hnh thnh dng dung dch bao gm nhng tiu phn mixen, gia mixen l phn t agar. Khi h nhit xung 35oC cc ht mixen c bao bc xung quanh mt lp nc lin kt li to thnh gel dn n s phn b li din tch trn b mt ca nhng ht mixen. Kh nng hnh thnh gel thun nghch nhit l c im duy nht lm cho agar c mt s kt hp cn thit trong nhiu ng dng. Khi to gel, cc cu ni hydro lm tng tnh bn vng ca cu trc mch agar, chng li mt cch mnh lit s phn ly ca hn hp dch ngay c khi tng kh mnh nhit .

24

Hnh: C ch to gel ca agar Xanthangum L hp cht biopolymer c chit t vi sinh vt. Xanthan c tnh do, dnh c s dng nh cc tc nhn lm n nh, lm c, nh ha, hay to huyn ph. Bn trong pH kim v pH kim. Khi tng nhit ca dung dch xanthan s lm nng chy mt phn chui xon kp. Khi nhit dung dch thp xanthan thng b ng ha to nn mt cu trc xon kp c trt t. Polysaccharide c tnh cht c r rt nhit thp v nng ion cao. Arabic gum Gum arabic t nha cy to dung dch c nht mn. 1.2. Tiu chun sn phm Ti Vit Nam, sn phm phi t ch tiu cht lng TCVN bao gm ch tiu cm quan, ha l v vi sinh. Ch tiu cht lng cho sn phm Mu sc:mu sc t nhin ca sn phm. Hng v: hng v c trng, t nhin ca sn phm, khng c v l. Trng thi: sn phm c ng nht, khng b phn lp. Kim loi nng: theo quy nh ca b y t.
25

Tiu chun v sinh Sn phm phi ch bin hp v sinh theo quy nh hin hnh. Sn phm khng c cha cc cht b cm. Sn phm khng c c vi sinh vt c th pht trin trong iu kin bo qun bnh thng. Sn phm khng c cha bt c cht no c ngun gc t vi sinh vt c liu lng c th gy hi cho sc khe con ngi. Ch tiu vi sinh vt ca sn phm Vi sinh vt Tng s vi khun hiu kh Coliforms Eschericha coli Staphylococcus aureus Streptococci Pseudomonas aeruginosa Clostridium perfringens Tng s t bo nm men nm mc 2. Quy trnh cng ngh 2.1. S quy trnh cng ngh Gii hn cho php( cfu/1ml sn phm) 100 10 0 0 0 0 0 10

26

Kho st dng ph gia s dng

27

Chai 1 2 3 4 5 2.2. Thuyt minh quy trnh

La chn

Ph gia (t l tnh theo th tch dch rt) pectin 0,2% pectin 0,2%; Xanthangum 0,1%; pectin 0,2%; Gum arabic 0,1%; pectin 0,2%; Xanthangum 0,2%; pectin 0,2%; Gum arabic 0,2%;

Mc ch: La chn nhng c c mu sc ng u, b i nhng c h hng nng, ct b nhng phn h hng trn c b h mt phn. Cc bin i ca nguyn liu: nguyn liu s ng u v mu sc, nhng phn h hng c loi b. Thit b: s dng phng php th cng. Ra: Mc ch: Qu trnh ra s lm sch t ct, bi bn, v mt phn vi sinh vt. Yu cu nguyn liu sau khi ra: Phi sch, khng b dp nt, t b tn tht cht dinh dng (khi ra trnh nguyn liu tip xc vi nc lu). Thit b: s dng phng php th cng, ra di vi nc. Ct nh Mc ch: Chun b cho cng on chn, ct nh gip din tch b mt tip xc ca nguyn liu vi nc chn, gip cho qu trnh v hot ha enzyme din ra trit hn. Thit b: S dng phng php th cng, thao tc sao cho kch thc cng ng u cng tt.

28

 Chn

Mc ch: V hot cc Enzym trong nguyn liu,c ch hoc tiu dit mt s loi vi sinh vt, gim cng ca nguyn liu, gip qu trnh xay d dng hn, ng thi ui bt cht kh trong gian bo ca nguyn liu nhm hn ch tc dng ca oxy gy ra nhng h hng nh oxy ho vitamin. Thit b: Chn bng nc nng, gia nhit n nhit chn (70_1000C), ngm nguyn liu trong nc chn 1 pht, vt ra cho vo thau nc lnh lm ngui nhanh.
Lm ngui

Mc ch: nh ch cc qu trnh sinh ho xy ra trong nguyn liu, gi mu sc ca nguyn liu khng hoc t b bin i. Trnh nh hng n cc thnh phn dinh dng ca nguyn liu do nhit cao th tc phn ng oxi ha, phn ng thy phn din ra vi tc nhanh. Thit b: S dng nc nhit thng, y thau, nguyn liu chn xong chon ngay vo. Xay Mc ch: Xay nhuyn s ct nh tht tri, ph v lp v t bo, h tr v lm tng hiu sut cho qu trnh lc. Cc bin i ca nguyn liu: nguyn liu thay i kch thc ng k thnh cc ht mn, v t bo b x rch, dch bo v cc loi enzyme ni bo thot ra. Thit b: Dng my nghin ct (my xay sinh t).
X l Enzym

Mc ch: Tng hiu sut thu hi nc qu, gim nht dch qu nn qu trnh lc d dng hn. Thit b: ngm trong thau nha trong 30 pht.
Gia nhit 1

Mc ch: V hot Enzym

Lc 1

Mc ch: Tin hnh tch b ra khi dch qu, Thit b: S dng phng php th cng, dng da lc
29

 Gia nhit 2

Mc ch: Kt ta cc protein cn li.

Lc 2

Mc ch: Tch cc ta mn ra khi dch qu. Thit b: S dng phng php th cng, dng da lc Phi ch Mc ch: Tng hng v, tng tnh hiu qu kinh t cho sn phm, n nh trong ca sn phm bng cch phi trn cc cht ph gia c kh nng to gel, tng nht ca dung dch, gi cc thnh phn kh tp hp li vi nhau to kt ta lng xung, lm dch nc qu tch lp gy mt gi tr cm quan sn phm. Thit b: Ph gia to ng nht cho sn phm: peptin, gum, agar, ha tan vi nc m vi t l 1:19 lc trong ri mi b sung vo, c th cho thm cht ng trnh vn cc. Trc rt chai mi b sung acid citric v vitamin C vo v chng khng bn vi nhit.
Gia nhit 3

Mc ch: Chun b cho cng on rt chai.

Rt chai-bi kh-ghp np

Mc ch: Gim chnh lch p sut trong chai v p sut ngoi chai ngn nga cc h hng vt l xy ra i vi thc phm. Hn ch s oxy ha cc cht dinh dng trong thc phm. Hn ch s pht trin ca cc vi sinh vt hiu kh. To chn khng trong chai thnh phm. Trong qu trnh ch bin hp, qu trnh ghp kn np vo bao b ngn cch hn sn phm thc phm vi mi trng khng kh v vi sinh vt bn ngoi, l mt qu trnh quan trng, c nh hng ti thi gian bo qun lu di cc thc phm . Np hp phi c ghp tht kn, chc chn. Tin hnh: Bi kh bng nhit: qu trnh rt nng dung dch vo chai gip loi b khng kh trn nh chai.
30

 hp sau khi ghp kn thng cn phi kim tra kn, c th tin hnh th kn ca hp theo phng php sau : Ra sch hp bng nc nng v x phng, ng trong chu thy tinh to c ng nc nng nhit khng di 850C. Lng nc nng gp khong 4 ln th tch cc hp, mc nc phi trn mt hp t 25 - 30 cm. Hp trong nc nng t 5 - 7 pht. Lc u y xung, sau lt ngc, np xung di. Sau quan st, nu thy bt kh trong hp thot ra hng lot hoc thot ra u n cng mt ch, th hp coi nh b h. Thanh trng Mc ch:
-

Tiu dit h vi sinh vt. V hiu ha h enzyme trong thc phm. hp t v trng thng phm, m bo an ton cho ngi tiu dng.

Thit b: Thanh trng bng nhit cao ca nc nng: Khi nng nhit ca mi trng qu nhit ti thch ca vi sinh vt th hot ng ca vi sinh vt b chm li. nhit cao, protid ca cht nguyn sinh ca vi sinh vt b ng t lm cho vi sinh vt b cht. Qu trnh ng t protid ny khng thun nghch, nn hot ng ca vi sinh vt khng phc hi sau khi h nhit. 3. Nhn xt sn phm v bn lun 3.1. Hiu sut s dng nguyn liu Mi cng on Nguyn liu ban u Sau gt Sau khi chn Dch sau khi lc 3.2. Gi thnh sn phm ca sn ph: (mdch * Bx)/100+ x =[ (mdch + x)*15]/100 Khi lng 1015 (g) 865 (g) 900 (g) 500 (g) Hiu sut 85.2% 104% 55.6%

Cng thc tnh ton hm lng ng phi ch vo dch qu m bo Brix yu cu

31

Nguyn liu Khi lng(gam) C rt th 1015g ng 494g in nc chim 10% nguyn liu

Thnh tin( ng) 12000 10000 1200

Sn phm lm ra rt u vo 5 chai, khi lng tnh mi chai l 250ml . Gi thnh mi chai l: 6500 ng. 3.3. Nhn xt sn phm

Cc sn phm u khng b phn lp, mu sc p, sn phm chai 5 b h c mi thi. Nguyn nhn:do np chai b h, vi sinh vt xm nhp lm h sn phm.
nh gi mc a thch ca sn phm v mi, v, mu sc

S dng php th u tin_ so hng. V ngt Chai 1: 806 (P1); chai 2: 563 (P2); chai 3: 631 (P3); chai 4: 579 (P4). Ngi th S1 S2 S3 S4 S5 S6 S7 S8 S9 S10 P1 4 3 3 4 3 2 2 3 3 1 P2 2 4 2 1 2 3 4 1 2 2
32

P3 3 1 4 2 4 4 1 4 4 3

P4 1 2 1 3 1 1 3 2 1 4

S11 S12 S13 S14 S15 S16 S17 S18 Tng im V mu sc

2 3 2 3 4 1 2 4 45

4 1 3 2 3 3 1 1 41

3 4 4 4 2 2 4 3 56

1 2 1 1 1 4 3 2 34

Chai 1: 197; chai 2: 591; chai 3: 349; chai 4: 254 Ngi th S1 S2 S3 S4 S5 S6 S7 S8 S9 S10 S11 S12 S13 S14 S15 S16 S17 S18 Tng im V mi v Ngi th S1 S2 S3 S4 P1 3 4 4 4 2 3 4 4 4 1 4 4 3 3 4 2 4 4 61 P2 2 3 2 3 4 4 3 3 1 4 2 1 4 4 2 1 1 3 47 P3 1 1 1 1 1 1 1 1 2 2 3 2 1 1 3 4 2 2 30 P4 4 2 3 2 3 2 2 2 3 3 1 3 2 2 1 3 3 1 42

Chai 1: 489; chai 2: 357; chai 3: 644; chai 4: 190 P1 1 4 3 1 P2 4 1 2 2

33

P3 3 3 4 4

P4 2 2 1 3

S5 S6 S7 S8 S9 S10 S11 S12 S13 S14 S15 S16 S17 S18 Tng im

4 1 2 1 2 2 4 3 1 4 3 4 4 2 45

3 2 4 3 3 1 1 4 2 2 1 4 2 1 42

2 4 1 2 4 4 3 1 3 1 4 3 3 4 51

1 3 3 4 1 3 2 2 4 3 2 2 1 3 42

X l s liu v nhn xt Kim nh Friedman

Trong : P: s sn phm N: s ngi nh gi : tng hng ca sn phm V ngt: = 9.13 Khi bnh phng vi P_1, bc t do 5% l :F0= 7,81 Do F> F0 4 sn phm c s khc bit v mc a thch V mu sc = 16,5 Khi bnh phng vi P_1, bc t do 5% l :F0= 7,81 Do F> F0 4 sn phm c s khc bit v mc a thch V mi
34

= 1.8 Khi bnh phng vi P_1, bc t do 5% l :F0= 7,81 Do F< F0 4 sn phm khng c s khc bit v mc a thch Kt lun: 4 sn phm em i nh gi cm quan th c s khc nhau v mu sc v ngt nhng khng c s khc nhau v mi v. V ngt: S a thch gim dn theo th t: chai 4 > chai 2 > chai 1 > chai 3. V mu sc: S a thch gim dn theo th t: chai 3 > chai 4 > chai 2 > chai 1. Vy chai 4 ( peptin 0.2%, xanhthanh gum 0,2%) l sn phm c ma a thch ng u nht v c 3 ch tiu. 4. Tr li cu hi Cu 1: C s khoa hc ca quy trnh ch bin sn phm nc qu Theo nh ngha: nc qu l sn phm ung c thu nhn t nguyn liu rau qu. Do khi lp quy trnh ch bin sn phm nc qu th ta phi i t ngun nguyn liu rau qu, v sn phm thu c l dch qu phi ung c, cha cc thnh phn dinh dng cao c li cho sc khe con ngi. Cu 2: Phn loi cc sn phm nc qu Cn c vo mc t nhin, nc qu c chia thnh cc loi sau:
Nc qu t nhin: ch bin t mt loi qu, khng pha thm ng, tinh du, cht

mu. Nc qu t nhin dng ung trc tip hoc ch bin cc loi nc ngt, ru mi. Nc cc loi qu qu chua khi ung phi pha thm ng. tng hng v nc qu i khi ngi ta cho ln men ru mt phn hoc ton b ng c trong nc qu t nhin Nc qu hn hp: ch bin bng cch trn ln nhiu loi nc qu khc nhau, lng nc qu pha thm khng qu 35% nc qu chnh. Nc qu pha ng: tng hng v, mt s nc qu nh chanh, cam qut thng b sung thm ng

35

 Nc qu c c: ch bin bng cch c c nc qu t nhin theo phng php

un nng (bc hi) hay phng php lnh ng (tch nc ) Nc qu c c c li l tn bao b, kho tng, vn chuyn v t b vi sinh vt lm hng. Cn c theo phng php bo qun th c: Nc qu thanh trng: ng vo bao b kn, thanh trng bng cch un nng trc hoc sau khi ghp kn
Nc qu bo qun lnh: bo qun nhit 0 20C Nc qu np kh: np CO2 c ch s hot ng ca vi sinh vt v tng tnh cht

gii kht
Nc qu sunfit ha: bo qun bng SO2, dng lm bn ch phm

Nc qu ru ha: pha ru c ch hot ng ca vi sinh vt ri ng trong bao b thanh trng Cn c theo trong ca sn phm, ngi ta chia nc qu thnh: Nc qu khng c tht qu: l dch bo c tch khi m qu ch yu bng cch p sau em lng v lc, ty theo mc cn thit m ngi ta lc th (nc qu c) hay lc k (nc qu trong) Nc qu c tht qu: l dch bo ln vi cc m c nghin mn v pha ch vi nc ng. Nc qu khng tht qu c hnh thc hp dn, t b bin i khi bo qun hn nc qu c tht qu. Cc loi qu cha nhiu carotin nh m, qut hoc c tht qu nc nh chui u ch nn ch bin nc qu dng c tht qu, v carotin khng tan trong nc v v m qu qu mm khng th ly ring dch qu bng cch p. Cu 3: c im ca sn phm nc qu trong, c, nectar Nc qu trong: l nc qu khng cha tht qu, s dng phng php lc k tch dch bo ra khi cc m qu, tri qua giai on lm trong v n nh trong sao cho kch thc v hm lng cc phn t ca m qu rt nh khng lc lin kt gia cc ht m l lng ny to thnh lp ring bit sau khi thanh trng. Nc qu c: cng l nc qu khng cha tht qu, nhng s dng phng php lc th dch bo nn kch thc cc ht m cn ln (10-2 cm), dung dch d b tch lp, do
36

vy ta phi c thm cng on ng ha v s dng cc cht ph gia trnh hin tng phn lp. Cn mt s cht keo khng tch c, tuy nhin cc cht ny li mang hng v t nhin cho nc qu, nn nc qu c c mi thm c trng hn nc qu trong. Nectar: l dng ca nc qu c tht qu, do vy trong nc qu ngoi dch qu cn c m qu nghin nh, dng nc qu ny c hng thm c trng v t nhin nht cu qu nguyn liu ban u. Trong ch bin cng c mt s cng on khc vi nc qu khng cha tht qu nh: c cng on ch ly ton b dch v m qu, cng on ng ha v phi ch phi k cng, cn thn nhm to sn phm c c thch hp, mn v t phn lp, vn cc, c mi thm c trng. Cu 4: Nhng loi rau qu no thng c s dng sn xut nc qu trong ? Tiu chun nguyn liu ? Nguyn liu dng sn xut nc qu trong thng phi c cc c im sau y: qu phi ti, khng bm dp, su thi, chn ng yu cu (nu qu cha chn th mng t bo cng, dch bo kh thot ra, hm lng ng thp, lng axit cao nn nc qu b chua. Nu qu qu chn th m qu b mm v b, khi p tht qu kt li khng cho dch qu thot ra, dch qu kh lc, c nhiu bt), qu c lng nc nhiu, kch thc ht m ln. Cc loi rau qu thng c s dng trong nc qu trong nh: da hu, c rt, cam, Cu 5: Qa trnh no nh hng ch yu n cht lng sn phm nc qu trong? Qa trnh nh hng ch yu n cht lng sn phm nc qu trong l cng on lm trong dch qu v n nh trong ca dch qu. Ti v: Mun c nc qu trong sut ta phi loi cc ht l lng trng thy bng mt thng, tuy nhin do h thng keo trong dch qu nn vic tch cc ht l lng gp kh khn, do vy ta phi ph v h thng keo ri mi tch c ht cc ht l lng. Nhng cc ht keo ny li to ra hng v cho nc qu. Do vy ta phi s dng h thng thit b v kt hp cc phng php lm trong khc nhau c trong thch hp m vn gi c hng v sn phm.
37

Lm trong sn phm kh m gi trong sn phm cng kh hn: Nc qu lc trong sut khi bo qun c th b c tr li v c khi kt ta. Do ta phi p dng cc phng php chng c, s dng ha cht, to iu kin bo qun thch hp vi tng loi nc qu trong.

Cu 6: Cc bin php h tr nhm gia tng hiu sut p dch qu v n nh trong nc qu ? tng hiu sut p dch qu th trc khi p ta ct nh, xay nh hoc nghin nh nguyn liu. Chng hn, qua khu nghin, hiu sut p ca da c th tng ln 30%. Hoc ta c th s dng ha cht lm mm phn m qu. Cc bin php nhm n nh trong nc qu: hn.

Nc qu trc khi lc nn un nng ln nhit cao hn nhit thanh Hn ch nc qu tip xc vi oxy khng kh bng cch bi kh v khi ghp Thanh trng nc qu nhit cao v thi gian ngn th nc qu t b c Bo qun nc qu bng kh tr (kh CO2). Trnh bo qun nc qu nhit gn 00C lm cho nc qu b c v

trng, nu khng, khi thanh trng protein tip tc b ng t v nc qu c. np cho ht chn khng.

khng kh d ha tan vo nc qu. Cu 7: So snh nc qu trong v dng nc qu pha ch? Nc qu trong - Ch bin t mt loi qu. Nc qu pha ch -Pha ch nhiu loi nc qu vi nhau, hoc t mt loi nc qu nhng pha ch thm cc thnh phn ha cht khc nhiu hn. - Vn cn gi c hng v c trng -Tng hp nhiu loi hng ca cc loi ca qu nguyn liu. qu khc nhau, nn khng mang hng thm t nhin c trng - Nc qu bo qun d dng v kh b -Nc qu d b c do s dng hn hp
38

nc qu vi cc thnh phn ht l lng khc nhau, v iu kin bo qun kh khn.

-c im: nc qu trong

-c im: nc c th trong hoc c.

39

Bi 3: KHOAI LANG CHIN

1. Tng quan 1.1. Tiu chun nguyn liu Khoai Khoai cn t chn k thut, c cng cao, khng b su thi, rmc kch thc ng u nhm to gi tr cm quan sn phm. Khoai lang cha loi protein c o c kh nng ng k l antioxidant. Nghin cu cho thy cc protein c khong mt phn ba hot tnh antioxidant ca glutathione mt trong nhng sn phm quan trng ca c th c vai tr trong vic to antioxidants trong c th. Vi lng ng k vitamin A (di dng beta-caroten) v vitamin C, khin khoai lang l thc phm chng vim nhim c tc dng phng v cha tr bnh. C hai dng beta-caroten v vitamin C c tim nng ln antioxidants gip hiu qu cho c th loi b cc gc t do. Thnh phn cc gc t do c ha cht gy thit hi cho cc t bo v mng t bo v chng kt hp vi s pht trin ca cc iu kin nh atherosclerosis, bnh tiu ng bnh tim, ung th rut. Giu dinh dng nhng khoai lang li c tc dng gim cn hiu qu. Nng lng c trong khoai lang rt t, ch bng 1/3 so vi cm v 1/2 so vi khoai ty. C khoai lang khng cha cht bo v cholesterol, ngn c tin trnh chuyn ha ng trong thc n thnh m v cht bo trong c th. n khoai lang trc ba n chnh s lm bn gim c mt lng ln thc n s a vo c th m khng h gy ra cm gic i. n khoai lang rt c li cho h tiu ha v thnh phn vitamin C v cc axit amin gip kch thch nhu ng rut, lm qu trnh tiu ha thc n tr nn nhanh hn, ngn nga tnh trng to bn.
Du

Du tham gia qu trnh chin ng vai tr l cht ti nhit, v l nguyn nhn chnh quyt nh cht lng sn phm. Du thc vt l este ca glicerin v axit bo vi tn ha hc l glycerid.
40

Du rn phi t cc yu cu sau: Mi v: khng i, kht, c mi c trng. Mu sc: trong, sng, khng lng cn. Lng m v cc cht bay hi khng qu 0.3 %. Ch s acid ca du < 0.2. Shortening Shortening c nh ngha l sn phm cht bo hoc du dng bn rnc mu trng c, xp, b mt bng, do, nhit nng chy dao ng trong khong 40_420C . Shortening khi nng chy trong sut, c mu vng nht, khng mi.Sorhtening c s dng nhiu trong ngnh cng nghip ch bin thc phm nh tc dng lm tng mi v v kh nng bo qun sn phm so vi khi s dng cc cht bo khcl: Nhit nng chy cao, m thp, bn nhit cao, tnh n nh cao do t b oxy ha t b hi v tr mi c kh nng nh ha ttNgoi ra, shortening cng l cht ti nhit tt v c gi thnh thp. Khi chin bng shortening th lt khoai kh ro, du khng b thm ra ngoi, thi gian bo qun lu hn. Mt s ch tiu cht lng i vi du shortening( TCVN 6048:1995) Tn ch tiu Mu sc b mt Mi v Nhit nng chy 0C Ch s acid ( ml NaOH 1N/ g mu ) Ch s peroxide ( mL Na2S2O3 0.002 N/g mu) Phn ng Kreiss Tp cht Ch tiu vi sinh
ng

Trng hoc trng ng Thm c trng, khng c mi hi, chua 48 51 0.10 0.15 0.2 0.3 0.60 1.25 Khng c Khng c Theo tiu chun b y t

` du.

Ngi ta ngm ng lm cho thc phm tng cht dinh dng v c v ngt

41

ng dng trong sn xut l ng saccarose, yu cu ng phi tinh khit, tt, lng saccarose trn 99% v nc khng qu 0.2%, ng trng tinh th khng c tp cht. 1.2. Tiu chun sn phm
Ch tiu cm quan

Hnh dng bn ngoi: khoai c hnh dng c trng theo to hnh, khng b bin dng, dp nt, khng c khoai sng. Mi v: mi t nhin, c trng ca khoai lang. Trng thi: gin, mn mt Mu sc : mu vng ti, khng c vt chy en. Tp cht l: khng c. Ch tiu v sinh Tun theo cc ch tiu vi sinh ca b y t ban hnh Vi khun hiu kh gy bnh khng c c Escherichia coli: kng c c Clostridium perfringens: khng c c. Tng s vi khun hiu kh: khng ln hn 5.103cfu/g. Coliform: khng ln hn 102cfu/g. Nm mc sinh c t: khng c c. Tng s nm men, nm mc khng ln hn 102cfu/g.

42

2. Quy trnh cng ngh 2.1. S quy trnh cng ngh

2.2. Thuyt minh quy trnh

La chn

Mc ch: La chn nhng c c kch thc ng u, b i nhng c h hng nng, ct b nhng phn h hng trn c b h mt phn.

43

Cc bin i ca nguyn liu: nguyn liu s ng u v kch thc, nhng phn h hng c loi b. Thit b: S dng phng php th cng.
Ra1

Mc ch: Qu trnh ra s lm sch t ct , bi bn, v mt phn vi sinh vt. Thit b: S dng phng php th cng, ra di vi nc. Ngm1 Ngm NaHSO3 0,1% Mc ch: trnh thm en nguyn liu. Thit b: Ngm trong thau nha trong thi gian 30 pht Bo mng Mc ch: To hnh dng cho bn thnh phm. Thit b: s dng phng php th cng, dng dao bo. Ngm 2 Ngm NaHSO3 0,05% Mc ch: trnh thm en nguyn liu. Thit b: Ngm trong thau nha trong thi gian 30 pht
Ra

Mc ch: Loi b dung dch sau khi ngm cn bm trn lt khoai, to an ton cho thnh phm Thit b: dng thau nha.
Chin ln 1

Mc ch:. Lm mm lt khoai, to iu kin cho qu trnh thm thu ng tt hn. Tin hnh: Ta tin hnh chun b hn hp du: shorterning (t l 1:1). Ta s dng nguyn liu chin l hn hp du n v shortening v, du n l cht ti nhit nhanh, d thm vo nguyn liu lm nc trong nguyn liu thot ra ngoi. Nhng du c nhc im l khi du thm nhiu b mt ngoi lm cho sn phm b t, gim cht lng v cm quan. khc phc nhc im ny ta b sung thm shortening, shortening c tc dng lm b mt sn
44

phm kh ro, ngn nga s oxy ha sn phm do oxy khng kh trong qu trnh bo qun. Sau khi chun b hn hp du xong ta tin hnh chin khoai. Chin s b nhit 1000C trong 5 giy, vt ra lm ngui nhanh.
Lm ngui 1

Mc ch: Trnh cho khoai b . Tin hnh: Chun b dung dch nc ng lm ngui vi t l 50% so vi nguyn liu.sau khi chin xong vt ra chon ngay vo. Ngm 3 Mc ch: To v ngt du cho sn phm Tin hnh: Ngm vi dung dch ng theo t l 50% so bn thnh phm.
Chin ln 2

Mc ch: Lm chin hon ton sn phm. Tng gi tr cm quan ca sn phm. Tng gi tr dinh dng ca sn phm. Tiu dit h thng men v vi sinh vt.

tin hnh: Nguyn liu cho vo rn phi ng u v phi ngp hn trong du. Trong qu trnh rn, phi kim tra cht lng ca du. Khi ch s acid ca du ln hn 4 th phi thay du, nhng nu cha c mi i kht, mu cha ti thm th cho php tip tc rn, nhng khng cho php ch s acid vt qu 5. Xc nh cht lng rn v thi im ngng rn bng hnh thc bn ngoi, mi v sn phm. Bin i ca nguyn liu: -

Glucid b bin i, ng v tinh bt lp b mt b caramel ha. Cc cht hu c ha tan v cc vitamin ha tan trong cht bo u chuyn vo du. Vitamin B1, B2 tn tht t. Vitamin C b ph hy 7 18%. Cc ester v cc cht thm bay hi cng b tn tht khi rn.
45

Nc thot ra lm tng nng cht kh.

Bin i ca du Trong qu trnh rn, do tc dng ca nhit cao v thi gian di, do tc dng ca nc thot ra t nguyn liu v do d ha ln cc cht glucid, protid, lipid, to thnh nh tng, do tip xc vi khng kh trn mt thong v vi mt truyn nhit, nn du b bin tnh - Khi rn nht ca du tng do cc cht dinh dng trong nguyn liu dch chuyn vo du, du b xm mu . - nhit cao, du tip xc vi hi nc v oxy nn b thy phn v oxy ha thnh acid bo, glyceril, ri thnh cc cht peroxide, aldehide, cetone (c mi i kht) v acrolein (l cht lng, c, khi rn bc thnh khi xanh thot ra trn mt thong ca du lm cay mt) theo s sau: Cht bo (du, m) Glyceril Acrolein (Gy c) + acid bo Aldehide, cetone (i du)

Hnh 2.2. Bin i ca du trong qu trnh rn Hin nay, bin php ch yu chng hin tng h hng du trong khi rn l duy tr du rn trong l rn vi thi gian ngn nht. Ngi ta cn chng oxy ha du bng cch cho cht chng oxy ha vo du rn.
-

Lm ngui 2

Nguyn liu sau khi rn c lm ngui ngay n nhit 35 - 400C. Mc ch: lt khoai sau khi chin kh li, to c cu trc gin ri mang i ng gi nu khng kh s xm nhp vo gy mm lt khoai. Tin hnh: Dng qut gi, khng kh lu thng lm ngui sn phm. 3. Nhn xt sn phm v bn lun 3.1. Hiu sut s dng nguyn liu
46

Mi cng on Nguyn liu ban u Sau gt 3.2. Gi thnh sn phm Nguyn liu Khoai lang th ng Du n shortening in nc 10% nguyn liu Gi sn phm 3.3. Nhn xt v sn phm

Khi lng 955 (g) 705 (g) Khi lng (gam) 955g 750g 250g 250g

Hiu sut 73.8% Thnh tin 10.000 16500 10.000 11500 1000 49000

Sau khi chin ta thy khoai c mu sc vng ti vn gi c mu ca nguyn liu, gin bi, c v ngt nh nhng khng kh ro vn c mt lp du ln thm bn ngoi, c hin tng chy b mt. nh gi sn phm t cht lng theo yu cu. Cc hin tng v gii thch Vn cn du bm nhiu trn b mt nguyn liu l do ta s dng t shorterning nn khng li dng c kh nng lm kh ro b mt sn phm ca shorterning. V th mun ci thin c sn phm ta nn tng t l phi trn ca du v shorterning ln, t l ny c th t l du : shorterning t l 1:2. Vn chy b mt l do cng on to hnh vi kch thc cha ng u, nn cng khong thi gian nhng khm qut c kch thc nh s b chy trc, v do ly sn phm ra khng kp.

47

Bi 4: SA U PHNG
1.Tng quan Sa thc vt l ngun sa c chit ra t nhng nguyn liu thc vt giu m nh: u nnh, u phng, u xanh Sa thc vt cha mt hm lng cao protein c ngun gc thc vt v nhiu axit amin tuy nhin t l cc axit amin khng cn i. Sa thc vt thng c s dng nh mt sn phm b sung cho sa b. u phng (lc) l mt loi thc phm giu dinh dng v c cha hm lng lipit v protein kh cao. Theo cc ti liu khoa hc cng b th trong ht lc c cc thnh phn sau: protein 20-34%, lipit 40-60%, xenlulo 2-4.5%, tro 1.8-4.6%, hidratcacbon 622%. y l mt loi thc phm rt tt cho sc khe con ngi: - u phng cha nhiu cht chng oxy ha poluphenols, ch yu l hp cht a-xt pcoumaric. u rang gip tng cng liu lng a-xt p-coumaric, nng hm lng cht chng oxy ha ln cao n 22%. Nu xt v hm lng cht chng oxy ha, u rang cn c th ganh ua vi qu mm xi hoc du ty, v vt xa cc loi tri cy nh bom, c rt hoc c ci ng. - u phng lt rt tt cho mch mu ca bn. u phng l loi u giu cht bo khng bo ha, c li cho tim. Bn cnh , n cn cha cc cht chng oxy ha mnh, in hnh l axt oleic. n mt nm u phng 4 ln/tun c th gip bn trnh c cc bnh tim mch cng nh bnh mch vnh. - Hm lng niacin, l mt dng vitamin B3, cao trong u phng gip khi phc li cc tn tht trong t bo, cung cp s bo v chng bnh Alzheimer v nhng vn v nhn thc c lin quan n tui tc. - u phng cha vitamin Q, mt cht chng oxy ha cc mnh c kh nng gim mnh nguy c ung th v cc bnh tim mch. - u phng cha cht st, ha cht cn thit iu chnh chc nng ca t bo hng cu. - u phng giu canxi gip xng chc khe.

48

u phng l nguyn liu chnh trong ch bin sa u phng, n quyt nh t l thu hi protein v cht lng sn phm. Do khi chn u phng cn ch chn ht u chn v mt sinh hc, loi b nhng ht b mc, su mt. Sn phm sa u phng bo ngy v c mi v rt thm ngon. Sa u phng cha nhiu protein (ch yu l globulin), cht bo (vi hm lng cao cc axit bo khng no c li cho sc khe), gluxit (ch yu l tinh bt ha tan), v c bit khng cha lactose. Hin nay sa u phng ch yu c sn xut th cng quy m nh l, rt him cc sn phm quy m cng nghip c tm thy trn th trng. 2. Quy trnh cng ngh

49

2.1. S quy trnh cng ngh ch bin sa thc vt

u phng Rang chn

Xt v Nc, TL nc : u = 2 : 1

Xay u

Lc 1

Gia nhit 1

Lc 2
ng, gum arabic 0.2% Acid citric 0.05%

Phi trn

Gia nhit 2

Rt chai

Thanh trng

Sn phm

2.2. Thuyt minh quy trnh Rang chn u phng c rang cho n khi chy xm v u.
50

Mc ch: to mi thm cho u, d bc v. Xt v u rang xong c em i xt b lp v bn ngoi. Mc ch: b lp v ngoi nhm loi b v ng cng nh mu ca v.
Xay u

Xay u xt v bng ci xay, thm nc vi t l nc : u l = 1:2. Kt thc cng on ny khi u c xay mn. Mc ch: ph v cu trc t bo ca ht u nhm trch ly cc cht protein, gluxit, lipit chuyn vo trong nc to thnh mt dung dch huyn ph.
Lc 1

u xay xong c lc k bng da lc ta thu c dch nc u. Mc ch: loi b thnh phn b u thu ly dung dch huyn ph sa, ng thi ci thin gi tr cm quan ca sn phm.
Gia nhit 1

Nu dch nc u thu c n khi dch si tm. Mc ch: kt ta thm nhng cn ha tan khng bn vi nhit.
Lc 2

Lc li dch nc u ln na bng da lc. Mc ch: Loi b kt ta sau gia nhit.

Phi trn

Phi trn dch nc u vi nhng thnh phn sau: + ng + Gum c ha tan v nh trn ring vi nc m Mc ch: to v v cc cht n nh cho dch sa.
Gia nhit 2

Nu dch phi trn cho n khi si tm, trc khi tt bp b sung vo dch sa acid citric. Mc ch: gia nhit rt nng nhm bi kh cn trong chai, hn ch s xm nhp ca vi sinh vt, ng thi gim nht trong qu trnh chit rt.
Rt chai 51

Ngay khi tt bp, ng np chai nhm bo qun sn phm, hn ch s xm nhp ca vi sinh vt gy h hng. Thanh trng sa: Ch thanh trng ph hp l nhit 121oC trong 25 pht. Tuy nhin do iu kin phng th nghim khng cho php v vy ch c th tit trng trong t hp nhit 100oC trong 30 pht. Mc ch: tiu dit hoc c ch n mc ti a s hot ng ca vi sinh vt v bo t c trong sa u phng, gi gn v bo qun tt nhng tnh cht ca sn phm sn phm khng b hng v bin cht trong thi gian bo qun. 2.3. Tnh ton nguyn liu Nguyn liu cn cho sn phm sa u phng 15oBx - u phng: 500g - Sau khi rang chn v b v 490g - Lng nc thm vo: 490 2 = 980g Do ta c th cho vo khong 1l nc xay cng vi u. -Sau khi lc ln 2 khi lng dch sa thu c: 820g -o Bx ca dch sa sau khi loc ta c: a = 12oBx - Lng ng cn b sung c tnh theo cng thc sau:

Trong : : Bx ca dch sa trc khi phi trn. : Bx ca sn phm msp = T ta c: Vy lng ng cn dng: = 28.9g acid citric: 0.05% Gum arabic: 0.2% mdich = 0.05% mdich = 0.2% Nguyn liu u phng
52

820 = 0.41g 820 = 1.64g Khi lng (g) 500

Bng nguyn liu cn dng cho 500g u phng

Nc ng Acid citric Gum arabic 2.4. Gi thnh Khi lng sn phm d tnh cho 500g u phng: m -

1 lt 28.9 0.41 1.64

850g

u phng: 21 000 (42 000/kg) ng: 600 (20 000/kg) Ph gia, da lc: 10 000 in nc (5% nguyn liu): 1000 (5% nguyn liu) Nhn cng (5% nguyn liu): 1000 (5% nguyn liu) Vy ch bin c 879g sa u phng cn chi ph: 33600

3. Nhn xt v bn lun Sn phm sau khi hon thnh c kim tra v ng nht ca sn phm, mu, mi v. Sn phm sa u phng sau khi thanh trng c cu trc khng ng nht, tch lp, c. Nguyn nhn c th bt ngun do t l Gum cho vo cha ph hp, cng c th do khng c giai on ng ha dung dch lm cho sn phm khng ng nht v tch pha. Mt nguyn nhn na c th giai on thanh trng cha t yu cu, vi sinh vt vn c iu kin pht trin gy h hng, kt ta sa. bit cn k hn cn thit phi tin hnh thm nhng th nghim kho st. 4. Tr li cu hi Cu 1: Thnh phn ha hc ca cc nguyn liu thc vt Trong thnh phn ca cc loi nguyn liu thc vt hu ht u cha protein, lipit, gluxit, cc axit hu c vitamin v cht khong. Bng thnh phn trung bnh ca mt s loi nguyn liu: Nguyn liu Protein Lipit
53

gluxit

Cht khong

u nnh 36.5% 25% 26% 5.5% u phng 20-34% 40-60% 6-22% 1.8-4.6% Ng 10% 4.6% 68% 1.3% Cht lng sa thu c ph thuc nhiu vo hm lng cc cht dinh dng trch ly c c bit l hm lng protein, lipit trong sa. Cu 2: Mc ch ca tng cng on trong quy trnh: - Rang chn: to mi thm cho u, d bc v. - Xt v: b lp v ngoi nhm loi b v ng cng nh mu ca v. - Xay u: ph v cu trc t bo ca ht u nhm trch ly cc cht protein, gluxit, lipit chuyn vo trong nc to thnh mt dung dch huyn ph. - Lc 1: loi b thnh phn b u thu ly dung dch huyn ph sa, ng thi ci thin gi tr cm quan ca sn phm. - Gia nhit 1: kt ta thm nhng cn ha tan khng bn vi nhit. - Lc 2: Loi b kt ta sau gia nhit. - Phi trn: to v v cc cht n nh cho dch sa. - Gia nhit 2: gia nhit rt nng nhm bi kh cn trong chai, hn ch s xm nhp ca vi sinh vt, ng thi gim nht trong qu trnh chit rt. - Rt chai: bo qun sn phm, trnh s xm nhp ca cht bn v vi sinh vt t bn ngoi vo trong sa gy h hng. Hon thin tnh thm m cho sn phm, thun li cho qu trnh tit trng cng nh l phn phi sn phm. - Tit trng sa: tiu dit hoc c ch n mc ti a s hot ng ca vi sinh vt v bo t c trong sa u phng, gi gn v bo qun tt nhng tnh cht ca sn phm sn phm khng b hng v bin cht trong thi gian bo qun. Cu 3: Mt s sn phm v s b quy trnh cng ngh c sn xut t sa thc vt: - Mt s sn phm sa thc vt: sa u nnh, sa u xanh, sa u phng, sa bp - S b quy trnh cng ngh: Cc nguyn liu nh u xanh, u nnh, bp u c ch bin theo quy trnh chung di y:

54

u nnh

Ngm nc

Ra, tch v Nc, TL nc : u = 2 : 1

Xay u

Lc 1

Gia nhit 1

Lc 2
ng, gum arabic 0.2% Acid citric 0.05%

Phi trn

Gia nhit 2

Rt chai

Thanh trng

Sn phm

Cu 4: Cc yu t nh hng n vic la chn ch tit trng cho sn phm: Tit trng nhm tiu dit hoc c ch n mc ti a hot ng ca vi sinh vt cng nh l bo t ca n, trnh hin tng vi sinh vt pht trin lm sa h hng, v chua, mi kh chu. Tuy nhin trong qu trnh tit trng cng cn ch bo m gi c nhng tnh cht ca sn phm nh: gi tr dinh dng, mu sc ca sa.
55

Da vo nhng yu cu ta s chn c mt ch tit trng hp l. Thng sn phm c thanh trng 121oC trong 20 pht. Cu 5: Tiu chun ca sn phm sa thc vt: Trn th trng hin nay, sn phm sa thc vt ph bin l sa u nnh, cc loi sn phm khc nh sa u phng, sa u xanh cha c sn xut quy m cng nghip, ch yu l sn xut th cng quy m h gia nh. Do hin nay vn cha c nhng h thng tiu chun r rng. Nhn chung v mt cm quan sn phm cn c ng nht, khng tch lp, khng c cn, c mi v c trng ca nguyn liu. i vi sa u nnh, theo tiu chun phn loi ca hip hi cc thc phm t u nnh ca M (Soyfoods Association of America): sa u nnh (soymilk) cha ti thiu 3% protein u nnh v 1% cht bo u nnh v 7% hm lng cht kh. Cu 6: nh hng ca tng cng on n cht lng sa u phng - Rang chn: cng on ny c ngha quyt nh n mi v ca sn phm sa u phng. u c rang va chn s cho ta c c mi v rt thm ngon, khng cn mi sng ca u. - Xt v: loi b lp v cng l loi b cc cht mu v cht ng trong v, nng cao cht lng sa. - Xay u: Trong qu trnh nghin nu lng nc cho vo qu t c th s xy ra hin tng ma st gia trc vi cc thnh phn ca u, sinh nhit, lm bin tnh protein, protein khng ha tan c trong nc m ln vo b gy tn tht ln trong sn xut. Ngc li, nu lng nc cho vo xay qu nhiu qu trnh nghin khng k, dn n mn km, cu trc ca ht u khng b ph v trit , do lm gim hiu sut thu hi protein. - Lc: Sau qu trnh lc nguyn liu t trng thi c qunh tr nn lng hn, lc ny lng protein b hao ht, lng vitamin cng gim ng k. Ch : ta khng nn vt qu mnh tay v nh vy lng dch sa u thu c c tng ln nhng phn cn cng s tng ln ng k. Trong qu trnh ny ta c hai cng on lc, do ta c th loi b nhng cn cn st li trong giai on lc 2.

56

- Gia nhit: Nu sa cn ch nhit khng c cao qu m cng khng c thp qu, v nhit cao qu s lm gim hm lng cht dinh dng, nh hng n cht lng cm quan ca sa u v mi v, mu sc, trng thi ca dung dch v cc ch tiu ha l nh nht, ha tan cng b thay i. Ngc li, nhit qu thp s khng m bo mc ch ca cc qu trnh gia nhit. - Thanh trng: chn ch thanh trng hp l c th vn m bo cht lng sa thnh phm trong khi vn c th c ch ti a hot ng ca vi sinh vt v cc bo t. Nhit qu cao trong thi gian di s lm gim hm lng dinh dng trong sa, ngc li nu nhit qu thp vi sinh vt vn c th pht trin gy h hng cho sn phm.

57

Bi 5: RAU MUNG DM GIM

1. Tng quan 1.1. hp dm dm Rau dm dm hay marinat l sn phm ch bin t cc loi rau , ngm trong nc dm( gm ng, mui, a.axetic). Nc dm lm tng hng v sn phm, ngoi ra cn c tc dng bo qun lu di. Ngi ta phn loi rau dm dm : Rau dm dm t chua, thanh trng Rau dm dm chua, thanh trng Rau dm dm chua gt, khng thanh trng Xalat : dm dm nhiu loi rau qu vi nhau, trong nguyn liu

chnh chim ch yu, v c pha thm du thc vt. 1.2. Tm hiu v rau mung

Phn loi :

Ty theo iu kin trng trt, c th phn ra cc ging + Rau mung rung : v trng + Rau mung phao + Rau mung b + Rau mung thng Thnh phn ha hc:

58

Rau mung c 92% nc, 3.2% protit, 2.5% gluxit, 1% xenluloza, 1.3% tro. Hm lng mui khong cao: caxi, photpho, st. Vitamin c carotene, vitamin C, vitamin B1, vitamin PP, vitamin B2. 2. Quy trnh cng ngh 2.1. S quy trnh cng ngh
Rau mung

Ra s b

Ct khc

Nng : 0.5% t: 30

Ngm CuSO4

Ra sch

ti, t c rt, c ci trng mui: 2% ng: 5% axit citric

Thanh trng Rt nc dm Xp h

Sn phm 59

2.2. Thuyt minh quy trnh Ra s b Rau mung cn ra sch loi b t, ct, bi bn.. trc khi i vo cc cng on tip theo. Ct khc Sau khi ra sch, loi b l (trong quy trnh ny, nhm ch ngm cng rau mung, khng s dng l v l d b dp nt, lm c nc dm (lm cm quan sn phm khng p). Tin hnh ct khc, chiu di ca on rau xp x chiu di h.

Ngm CuSO4

Mc ch: gi c mu xanh lu hn trong qu trnh bo qun sau ny. Mui CuSO4 l mt mui acid phn ly mnh, nhn Mg2+ ca clorofil ca rau mung b thay th bng Cu2+ s c phc cht c mu xanh lc bn hn. Ngm ngp rau trong dung dch cha CuSO4 0.5% trong thi gian 30 pht. Ra sch Vt rau ra khi nc ngm v ra tht sch mu cn bm n khi nc ra khng cn mu xanh ca dch, ro. Xp h Chn nhng cng rau to, kch thc u nhau xp vo h, trong bc ny nhm b thm vo h t, c rt, c ci trng. Mc ch: tng tnh cm quan cho sn phm. Rt nc dm Ha tan 5% ng, 2% mui vo 1 lt nc. Thnh phn phn trm ca mui v ng ly theo khi lng ca 1lt nc. em un si hn hp dch, khi nhit h v khong 90oC, ta b thm 0.1% acid citric. Nhit nc dm khi rt hp trn 75oC.

60

Vic b sung acid citric nhm mc ch to chua, dit vi sinh vt ng thi aid ny l mt tc nhn chng oxi ha hu hiu. Thanh trng Thanh trng l rau mung dm dm trong thi gian 30 pht, trong qu trnh thanh trng, h ngp 2/3 phn h trong nc, np vn h gp phn cho kh cn st li thot ra ngoi, sau 5 pht ta vn kn np ri lt p li trong 5 pht na. Mc ch: dit vi sinh vt, nu chn sn phm, m bo cho hp cho cht lng tt v cm quan, dinh dng. Thnh phm Sn phm sau thanh trng c bo qun ti nhit mi trng, sau 1 tun, em quan st v nh gi kt qu. 3. Nhn xt sn phm v bn lun Sau mt tun ly ra quan st, cho c kt qu: Nc dch rau mung dm dm trong, cng rau xanh, v chua. pH= 3.4 Khi lng tnh= 885g. 4. Tr li cu hi Cu 1: c im, mc ch v c s ca hp rau dm dm c im: l loi c ch bin t cc loi rau qu ngm trong nc dm bao gm dung dch ca dm, ng, mui n v cc gia v. Mc ch: to ra sn phm c v chua nh ca dm, bo qun sn C s khoa hc: trong mi trng axit axetic long, c pH t 4 tr phm lu hn. xung cc vi khun gy thi nh B.proteus, B.subtilis b c ch, cc nha bo khng pht trin c. Mui v cc tinh du thm c trong gia v cng h tr st trng
61

Cu 2: Yu cu nguyn liu Nguyn liu rau qu phi ti tt, nguyn vn, khng b dp nt, b su bnh, mu sn phm sng bng, khng sn si, cng gin, hnh dng v kch thc ph hp. Cu 3: Cc ch tiu kim tra v phng php kim tra - Ch tiu cm quan: mu sc, mi v, trng this dng cc gic quan( xc gic, th gic, khu gic, v gic, thnh gic) nh gi sn phm. - Ch tiu ha l: ng ha hc, phm mu, . S dng cc phng php phn tch ha hc ( chun , sc k) - Ch tiu vi sinh: tng s bo t nm men, mc, e.coli, s dng phng php m khun lc, phng php nui cy trn mi trng chn lc Cu 4: Vai tr ca ha cht s dng
-

CuSO4: gi v lm bn mu xanh ca rau mung A.citric: dit khun, to v, bo qun sn phm lu hn trong mi

trng axit nh. Cu 5: Axit axetic cng nghip v dm A.axetic cng nghip: tinh khit cao nhng lm cho dm pha ra c v chua gt. Dm iu ch bng phng php sinh hc cho v thm ngon hn nhng ln nhiu tp cht, v ngoi to thnh dm th cn sn sinh ra cc cht nh axit butiric, . l cc cht c hi. Cu 6: C th thay th axit axetic bng axit citric hoc axit lactic v: Chng u c cng tc dng l to v chua cho sn phm, st trng v gip bo qun sn phm lu hn. Cu 7: C th ngm nguyn liu to v trc v ng hp( lc ny sn phm c th s dng n lin) sau c khng? Khng nn ngm nguyn liu to v trc ri ng hp sau v trong thi gian ngm ny s to iu kin cho vi khun c hi xm nhp gy nn mi v khng mong mun hoc sn sinh c t, khng kh xm nhp oxi ha sn phm. sau khi
62

ng hp cn c qu trnh thanh trng sn phm, nu ngm trc ri ng hp ri em i thanh trng s c s chnh lch nhit cao gia bn ngoi v bn trong h cha d dn n h hng ( phng hp, nt) hp. Cu 8: Nhng yu t nh hng n vic la chn bao b sn phm rau dm dm Mi trng axit trong sn phm rau dm dm rt d n mn bao b st nn tt nht l s sung bao b st trng thic hoc bao b thy tinh. Yu t cm quan cng nh hng vic chn bao b: thch hp nht l bao b thy tinh Mu sc: nhm mu antoxian s khng tc dng vi thic gy bin mu sn phm trong mi trng axit cao, chn bao b st trng vecni hoc thic. Cu 9: Nhng s c xy ra Sn phm khng chua v c mi h hng. Nguyn nhn: lng axit citric b sung qu t khng lm chua sn phm v tiu dit vi sinh vt gy hi cho sn phm. Sn phm ni mc. Nguyn nhn: np b h, qu trnh thanh trng tin hnh khng tt dn n b vi sinh vt , oxi khng kh ti xm nhp gy hng sn phm Mu sc bin i. Nguyn nhn: do s to thnh cc cht melanoidin do phn ng gia cc sn phm phn hy ca ng, axit ascobic v cc axit amin ca nguyn liu, hn hp gia v cng c th l nguyn nhn. trng. Nc dch sn phm b c. Nguyn nhn: do qu trnh x l nc dm cha tt hoc do hot ng ca mt s loi vi sinh vt. Cu 10: ng dng ca ph liu i vi ph phm ca rau dm dm, ngi ta s tn dng lm phn bn hu c cho cy.
63

Nt, v hp thy tinh khi ang thanh trng. Nguyn nhn: do

chnh lch nhit gia nc dm trong h v nhit ca nc thanh

Cu 11: Yu t c vai tr bo qun sn phm Mui, ng, axit citric hoc dm + Mui, ng: nng cao s c ch hot ng ca vi sinh vt, gp phn to v sn phm. + Axit: y l mi trng bt li i vi nhiu loi vsv, c tnh st trng nn gi c sn phm lu hn, khng h hng. Thanh trng sn phm : sn phm c thanh trng nhit cao s tiu dit c cc vi sinh vt gy hi, gp phn bi kh trnh cho sn phm b i ha lm hng sn phm, n nh cht lng thnh phm.

64

Bi 6: KIM CHI
1. Tng quan 1.1. Tng quan nguyn liu Nguyn liu chnh ci tho Ci tho c tn khoa hc l Brassica Pe-tsai Bailey L, l loi rau thng c trng ch yu min Bc v Lt. Ci tho c v ngt, tnh mt, c tc dng h kh, thanh nhit nhun thp (tc l lm mm c hng, bt rt, ho). Nhiu chuyn gia dinh dng cho bit, ngoi cht x, ci tho c cha nhiu khong cht nh phtpho, kali, canxi. Ci tho cng giu cc vitamin A, B, C, E rt tt cho qu trnh chng oxy ha ca c th, v c bit trong thnh phn ca ci tho c cha indole glucosinolate, mt hp cht ngn nga ung th v rt hiu qu. Nguyn liu ph C rt: C rt c s dng ph bin nh mt loi thc phm cung cp nhiu dng cht cho c th. C rt c lng beta-carotene nhiu nht trong cc loi thc phm. Betacarotene l th hot ng tch cc nht ca carotene, sc t gip hnh thnh vitamin A trong thc vt. Vitamin A gi vai tr rt quan trng i vi c th nh kch thch s tng trng, lm tng kh nng nhn bit nh sng v mu sc, ngn nga chng kh da v mt. Trong c rt cng cha rt nhiu vitamin B, C, D, E v K; canxi, pht-pho, kali, natri, mt lng nh khng cht v protein. Canxi gip tng cng xng, rng v thnh rut. Ngoi ra, c rt cn ng vai tr nh mt cht lm sch gan. C ci: C ci l mt trong nhng thc phm tt nht trong cc loi rau, thnh phn dinh dng phong ph, hm cha vitamin B v nhiu loi khong cht, trong hm lng vitamin C nhiu gp 10 ln so vi qu L. Trong c ci hm cha nhiu cht x c th kch thch d dy, ng rut nhu ng, gim bt thi gian lu li ca cht thi trong ng rut, phng chng ung th
65

kt trng v ung th trc trng. Ngoi ra, trong c ci cn cha du ci v glycosid, c th pht huy tc dng i vi nhiu loi cht xc tc, hnh thnh nn thnh phn chng ung th c v cay cay. V vy, c ci cng cay, thnh phn ny cng nhiu, kh nng chng ung th cng cng tt. t: t c xem nh l mt gia v lm cho mn n thm ngon ming, kh cc mi kh chu. Trong t c cha hot cht capsicain (gy nng, ), c tc dng kch thch no b sn xut ra cht Endophin (gip gim au), c bit c ch cho nhng bnh nhn vim khp mn tnh v cc bnh ung th. Ngoi ra, trong qu t cn cha rt nhiu vitamin: vitamin C, B1, B2, axit citric, beta carotene. Gng: Gng khng ch thm hng v cho mn n m cn gip c th tiu ha v hp th thc n d dng. Do trong gng ti c enzym protease phn hy rt mnh cc protein thnh cc amino acid lm cho thc n mm, d tiu ha, loi c cc chui peptid l nn chng c d ng cho mt s ngi khng quen. Ti: Ti l mt gia v thng dng ca mi gia nh. Trong thnh phn ca ti c 3 hot cht chnh allicin, liallyl sulfide v ajoene. Allicin l hot cht mnh nht v quan trng nht ca ti. Allicin khng hin din trong ti. Tuy nhin, khi c ct mng hoc p dp v di s xc tc ca phn ho t anilaza, cht aliin c sn trong ti bin thnh allicin. Do , cng ct nh hoc cng p nt, hot tnh cng cao. Allicin l mt cht khng sinh t nhin rt mnh, mnh hn c penicillin. Ngoi ra, ti cn c tc dng tc dng chng oxy ho, chng t bin t bo, h m trong mu v lm gim nguy c mu ng ca mt s hot cht trong ti. 1.2. Tng quan sn phm Rau qu mui chua l cc sn phm rau qu ln men lactic. Acid lactic v cc sn phm khc c to thnh trong qu trnh ln men lm cho sn phm c hng v c trng, c th s dng n ngay m khng cn phi ch bin. Ngoi ra, acid lactic cn c tc dng lm gim pH ca sn phm, c ch hot ng ca nhiu loi vi sinh vt gy h hng.
66

Vi s tiu th ngy cng rng ri trn th trng, nguyn liu s dng lm rau qu mui chua cng ngy cng a dng nh ci tho, ci b, rau cn ncTuy nhin, ph bin v c s dng rng ri hn trn nhiu quc gia c l l sn phm kim chi, mt mn n truyn thng rt ni ting ca Hn Quc. 2. Quy trnh cng ngh 2.1. S quy trnh cng ngh ch bin kim chi
Nguyn liu La chn

Ra, ro

To hnh

Mui

p mui Ra, vt ro

Nguyn liu ph

Trn V h, nn cht

Dch st

Ln men Kim chi

67

2.2. Thuyt minh quy trnh La chn Ci tho: ci tho dng lm kim chi phi ti, nhiu l xanh vi nhiu lp l mng. Khi chn ci cn la nhng cy cn tui, c bp non, b bt l ngoi b gip, thm, hay su. C ci: Ngoi vic cha mt lng nc ln, c ci cn rt giu vitamin C v diastate mt enzyme tiu ha. V vy, n nhiu c ci rt tt cho tiu ha. V lp v bn ngoi cha lng vitamin gp i so vi cc thnh phn bn trong nn tt hn ht l ra sch lp v bn ngoi thay v gt b lp v ny. C ci m bo cht lng l phi ln, sch v ti. C ci ngt th rt c nhng mm . Cc nguyn liu cn li cng phi m bo v ti ngon v an ton cho sc khe. Ra, ro Cc nguyn liu ti c ra sch nhm loi b t, ct, vi sinh vt gy hiri ro nhm h tr cho cng on p mui. To hnh Ct khc hoc ct lm t, lm i ty theo ngi ch bin v tnh thun tin khi p mui hoc cho v h. p mui Dng tay xt mui vo tng lp l ci t trong ra ngoi, phn bn trong li dy th xt nhiu mui hn. y l bc rt quan trng khi mui kim chi. Lng mui va v thi gian ngm (1 ting) s nh hng trc tip n sn phm cui cng. Sau khi ngm mui, ci tho s tr nn gin hn nhng vn gi c gin ca n. Qu trnh p mui ny s dng mui ht v kch thc mui ht ln nn qu trnh thm thu mui vo bn trong nguyn liu t t, lm cho sn phm t hng v hi ha,

68

cn bng c nng mui gia lp bn trong v lp tip xc trc tip vi mui, v trnh c hin tng nhn sn phm khi lp bn ngoi thm mui nhiu hn. Ra, vt ro Sau khi p mui, ci tho c ra li bng nc lnh gim v mn v vt ro tch nc trit . Trn, v h Dng tay trn u ci tho cng nguyn liu ph v dich st ri cho v h. Cch x l nguyn liu ph v lm dch st nh sau: Nguyn liu ph Dch st C rt, c ci, gng ra sch, ct si. t b ht em chn qua, ti bc v ri em xay nhuyn. Hn hp bt np v nc (50g bt np + 200ml H2O) khuy tan, un n khi st li ri trn chung vi ti, t xay nhuyn. Nn cht, ln men Sau khi cho sn phm v h, dng tay nn cht sn phm xung nhm to iu kin ym kh cho qu trnh ln men lactic xy ra, ng thi tn dng th tich h, v bo v lng vitamin C c trong nguyn liu v di tc ng ca oxi khng kh th vitamin d b oxi ha. vo ngn mt t lnh, sau 3 ngy th s dng c. 3. Nhn xt v sn phm v bn lun Cc ch tiu v cht lng sn phm acid: do qu trnh ln men kim chi thc cht l qu trnh ln men lactic nn acid ca kim chi c biu din di dng hm lng acid lactic. acid chp nhn c ca kim chi l < 1,0% ( acid tt nht laf0,6-0,8%). Hm lng NaCl: 1-4% (nng ln men c trng ca vi khun actic). Mu sc: mu t t. V : nng, mn v chua.
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Khi lng: khi lng ci nn ln hn 80% khi lng toongrsanr phm.

Nhn xt v sn phm Sn phm c v nng, cay nh ca gng, t. Tuy nhin, mu sn phm cha t, c th gii thch iu ny l do loi t dng khng phi l loi t bt Hn Quc lm kim chi, loi t dng cay s dng vi mt lng t nn mu kim chi khng p. Sn phm gin nhng hng v cha m, cha t v chua do thi gian len men cha , nc ci cha ngm vo ci. 4. Tr li cu hi Cu 1: c im, mc ch v c s khoa hc ca sn phm rau qu mui chua Rau qu mui chua l cc sn phm rau qu ln men lactic. Trong qu trnh ln men ny, cht ng c sn trong nguyn liu c chuyn ha thnh acid lactic nh cc vi sinh vt lactic. Acid lactic v cc sn phm khc c to thnh trong qu trnh ln men lm cho sn phm c hng v c trng, c th s dng n ngay m khng cn phi ch bin. Ngoi ra, acid lactic cn c tc dng lm gim pH ca sn phm, c ch hot ng ca nhiu loi vi sinh vt gy h hng. Cu 2: Yu cu nguyn liu rau qu mui chua Khng dng rau qu non, qu gi hoc b su bnh, b ng thi Cc nguyn liu phi m bo an ton cho ngi s dng. Cc ph gia s dng phi t tiu chun v nm trong danh mc cho php s dng ca nh nc. Cu 3: Cc ch tiu cht lng sn phm rau qu mui chua Ch tiu cm quan: tht rau chc, gin, khng ng mu l, hng v hi ha, nc rau trong, khng c vng Ch tiu ha l: hm lng acid lactic (0,6-1%), nng mui Ch tiu vi sinh: kim tra cc loi nm men, nm mc c kh nng phn gii acid lactic. an ton ca sn phm.
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Cu 4: Mc ch ca cc cng on v cc thng s trong quy trnh ch bin rau qu mui chua

La chn: cng on ny nh hng n cht lng sn phm cui cng.

Ra, ro ln 1: nhm loi b tp cht nh t, ct,..v cc vi sinh vt gy h hng To hnh: to tnh thun tin khi cho nguyn liu v h v lm tng gi tr cm quan ca sn phm p mui: to p sut thm thu tch nc c trong nguyn liu, do m nguyn liu tr nn gin dai hn, d thm gia v v nho trn m khng b vn nt. Ngoi ra, cng on ny cn c tc dng c ch mt phn s pht trin ca vi sinh vt gy hi. Lng mui cn li sau khi ra s to p sut thm thu trong cng on ln men, h tr cho cc vi sinh vt lactic hot ng. Ra, vt ro ln 2: lm gim v mn do cng on p mui trn, vt ro nhm loi b trit nc, h tr cho cng on sau( nc trong nguyn liu cn nhiu s to mi trng thun li cho vi sinh vt gy hi pht trin) Trn: lm cho gia v thm u. Ln men: gp phn bo qun v to hng v c trng cho sn phm. Cu 5: cc yu t nh hng n vic la chn bao b sn phm rau qu mui chua Sn phm ng dng qu trnh ln men lactic trong iu kin ym kh nn bao b phi c np y kn. Nu sn phmmr trong thng g ng bng g mi, cn ngm nc 10-15 ngy(c thay nc 2-3 ln) ty cc cht tannin v cht nha trong g, nhng cht ny c th lm cho sn phm b sm mu hoc b gim cht lng. Cu 6: Nhng s c c th xy ra khi sn xut qu mui chua Sn phm b bin mu, b mm, nhn, hoc qu trnh ln men khng tt hoc h mui lm v sinh km c th lm gim hng v ca sn phm hoc c mi l, kh chu. Nguyn nhn lm sm mu sn phm

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Do hin tng oxy ha bi oxy khng kh, xy ra khi nc ci b r chy v lp ci bn trn khng ngp trong nc mui. Do s hot ng ca cc vi sinh vt l, iu ny xy ra khi nhit ln men qu cao (khong 300C) hoc khi mui phn b khng u trong sn phm. Nng cao nng mui trong mt khu vc no ca h mui s c ch hot ng ca vi khun lactic to iu kin cho cc vi sinh vt l pht trin.

S sm mu cn c th do lp ci trn cng b thi.

Nguyn nhn lm mm hoc nhn bp ci Do mui trong sn phm c nng qu thp, khi dch bo trong rau tit ra chm v s ln men lactic b chm li. iu kin qu cao v mc ym kh km cng cn tr s pht trin bnh thng ca cc vi sinh vt lactic, to iu kin cho cc vi sinh vt l pht trin v lm mm sn phm. Cu 7: Yu t c vai tr bo qun trong sn phm rau qu mui chua -

Hm lng mui cao c ch s pht trin ca mt s vi khun. Lng acid lactic to thnh trong qu trnh ln men lm gim pH sn phm iu kin bo qun (2-4oC)

Cu 8: Phn bit qu trnh mui chua v dm gim Qu trnh mui chua Qu trnh dm gim + S dng acid lactic do vi khun lactic sinh + S dng dung dch acid acetic, ng, ra trong qu trnh ln men ym kh d bo mui, gia v lm nc dm lm tng qun v to hng v cho sn phm. + Sn phm khng qua bc thanh trng . hng v v bo qun sn phm. + Sn phm c th thanh trng hoc khng thanh trng. + Sn phm c bo qun nhit + Sn phm bo qun nhit mi thp(2-4oC) trng.

Cu 9: Qu trnh nh hng ch yu n cht lng sn phm mui chua l qu trnh ln men:

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Mui n to p sut thm thu ln nn ng v cc cht dinh dng khc c trong nguyn liu khuch tn vo nc to mi trng thun li cho cc vi sinh vt lactic v mt s vi sinh vt khc hot ng. Chng vi sinh vt lactic pht trin ch yu trong thi k ny l Leuconostoc mesenteroides, l loi cu khun c kh nng sinh kh v acid lactic, pH mi trng s nhanh chng gim xung, cc vi sinh vt c hi s b c ch , kh CO2 sinh ra lm tng iu kin ym kh, gp phn c ch vi sinh vt gy hi, ng thi ngn s oxy ha vtamin C v gi c mu sc t nhin ca nguyn liu. Khi nng acid t 1,5-2%, cng vi nng mui cao v nhit thp, cc chng vi sinh vt s b gim hot tnh. Mt s chng vi sinh vt lactic khc s tip tc qu trnh ln men v a nng acid ln 2-2,5%. Lng acid tch ly cao s c ch hot ng ca chnh cc vi sinh vt ny. Lc ny, mt s nm men v nm mc c kh nng phn hy acid lactic s pht trin, lm gim cht lng sn phm. Do vy, trong thi k ny ta phi bo qun sn phm nhit thp (2-40C). Cu 10: nh hng ca nhit , pH, mui i vi qu trnh ch bin
Nhit : Nhit ti u cc vi khun lactic pht trin l 36-420C, nhng nhit

ny cc vi sinh vt bt li cng pht trin. Do ngi ta thng gi nhit ln men khng qu 200C, ty thuc dng nguyn liu s dng. Nhng ch cng khng nn ua nhit xung qu thp. nhit 0-40C, qu trnh ln men khng b nh ch nhng din ra rt chm. pH: pH ti u cho hot ng ca vi khun lactic l 5,5-6, b c ch pH<5 v c th b tiu dit pH<4. Mui: Hm lng mui b sung trong qu trnh ch bin thp th s khng to c p sut thm thu ln, lng nc trong nguyn liu khng c tch trit v mi trng cho vi khun lactic hot ng cng khng thun li, do sn phm cui cng khng t c cc hng v c trng v thi gian bo qun cng ngn. Cn nu hm lng mui cao th s lm thay i hng v ca sn phm do tng v mn, ng thi c ch hot ng ca c vi khun lactic. V vy, ngi ta thng dng hm lng mui thch hp l 100g/1Kg nguyn liu.

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Bi 7: MT TC
1. Tng quan 1.1. Tiu chun nguyn liu
Tc

Nguyn liu tc d sn xut mt kh : tri t chn yu cu qu mng, ti tt, c kch thc ng u, loi b nhng qu b su, dp, h hng.. Tinh du ca v qu t tc c tc dng an thn gii lo, tr ho.
ng

Nhm lm tng cht dinh dng v c bo qun sn phm. ng dng trong sn xut l ng saccarose, yu cu ng phi tinh khit, tt, lng saccarose trn 99% v nc khng qu 0.2%, ng trng tinh th khng c tp cht. Acid citric B sung axit citric nhm to ra hng v hi ha trong sn phm 1.2. Tiu chun sn phm Mt kh l sn phm nu t qu vi nc ng v sy ti kh 80%, trn b mt ming mt c mt mng trng c. Ch tiu cm quan ca sn phm Mu: mu t nhin, c trng cho mu ca tri cy nguyn liu. Mi: mi t nhin ca nguyn liu, V: v ngt ca ng khng c t mt v ngt t nhin ca nguyn liu. Cu trc:cu trc nguyn vn, khng b nt. 2. Quy trnh ch bin
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2.1. S quy trnh ch bin

2.2. Thuyt minh quy trnh La chn

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Mc ch: La chn nhng tri t chin yu cu, qu mng, lai b nhng qu b su, dp,h.. Cc bin i ca nguyn liu: nguyn liu s ng u v chin. Thit b: s dng phng php th cng. Lm sch_ch v Mc ch: Loi b cung, ch lp v loi tinh du cho bt hng. Thit b:s dng phng php th cng, dng giy nhm ch.
Kha 3 ng

Mc ch: Chun b cho cng on p dp. Chun b cho cng on loi mi, tp. Thit b: s dng phng php th cng, dng dao kha 3 ng theo chiu dc tri, kha trn phn nh ca mi gip loi nc d dng t loi mi, tp.
p dp

Mc ch: Chun b cho cng on loi mi, tp. Thit b: s dng phng php th cng,thao tc nh nhng trnh ng kha b rch ri ra.
Ngm NaOH 0,5%

Mc ch: X l ng. Tin hnh: c lng s nc ngm sao cho ngp ton b nguyn liu, cn chnh xc t tnh ton lng NaOH cho vo theo t l 0,5%, ngm trong 30 pht. Thit b: s dng phng php th cng,thao, ngm trong thau nha.
Chn

Mc ch: c ch cc Enzym c trong nguyn liu ch bin. Gim mt t bo vi sinh vt trong nguyn liu. Lm mm s b nguyn liu chun b cho cng on thm thu ng tt hn. Thit b:
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S dng phng php th cng, un si dung dch ngm NaOH trn bp, chn nhanh sau cho vo thau nc lm ngui nhanh nhm trnh nhng bt li v dinh dng v cm quan.
Ra

Mc ch: Nhm lm sch ha cht ngm x l Thit b: S dng phng php th cng, ra bng thau nha. Ngm thm thu: hn hp ng 90% + 0,1 acid citric Mc ch: Tng gi tr dinh dng, to gi tr cm quan v v cho sn phm. Tin hnh: Lng ng s dng l 90% so vi khi lng qu sau x l thm 0,1% acid citric. Cn lng ng sau ngm v tc vi ng theo t l 1 lp tc / 1 lp ng. Ch , lp ng c b tr pha di cng v trn cng. Tin hnh ngm thm thu trong vng 30 pht lm cho ng tip xc vi lp b mt tc lu hn qua to iu kin thun li cho qu trnh sn. Trong qu trnh ngm thm thu xy ra hai hin tng ch yu: khuych tn v thm thu: Khuch tn l hin tng cht tan di chuyn t ni c nng cao n ni c nng thp n khi c s cn bng v nng gia hai mi trng. Do di tc ng ca qu trnh chn mng t bo b mt tnh bn thm nn hin tng khuch tn ng t mi trng vo tc din ra thun li hn. Thm thu l hin tng di chuyn ca dung mi t ni c nng thp n ni c nng cao. Trong trng hp ny do s chnh lch nng gia bn trong tc v bn ngoi nn nc s di chuyn t trong ra ngoi. Thit b: s dng phng php th cng, ngm trong thau nha. Sn Mc ch: To mu sc, mi v cho sn phm. Tng gi tr dinh dng cho sn phm.
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Bo qun sn phm. Thit b: S dng phng php th cng, bp gas. Sau khi ngm thm thu ng ta tin hnh sn mt vi ngn la nh qu trnh kt tinh ng din ra u n hn v cc tinh th ng hnh thnh nh, mn hn trnh hin tng chy kht nguyn liu. Cc bin i xy ra trong qu trnh sn mt: Tip tc xy ra qu trnh thm thu ng vo nguyn liu n khi t trng thi cn bng. Nhit lm bay hi nc chuyn dung dch thnh dung dch qu bo ha. Dung dch qu bo ha l dung dch khng bn nn c xu hng chuyn v trng thi bo ha bng cch tch khi dung dch di dng tinh th v bm dnh ln b mt nguyn liu. Nhit qu cao xc tc phn ng caramel to cc mu khng mong mun cho sn phm. m sn phm gim do xy ra s bay hi nc. Bao gi Mc ch: Bo qun sn phm. To gi tr cm quan cho sn phm. Thit b: s dng phng php th cng, gi theo hnh dng sn phm: hnh sao 3 cnh. 3. Nhn xt sn phm v bn lun 3.1. Hiu sut s dng nguyn liu Mi cng on Nguyn liu ban u Sau x l (loi mi) 3.2. Gi thnh sn phm Nguyn liu Tc th ng Khi lng 1000 (g) 115 (g) Khi lng (gam) 1000g 103,5g
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Hiu sut 11.5%

Thnh tin 12000 2070=2000

in nc chim 10% nguyn liu Gi sn phm 3.3. Nhn xt sn phm Sn phm c mu t nhin ca v qut.

1200 15200

C mt lp ng bao trn b mt mu trng nhng khng u. C v hi ng v gin. Hin tng v nguyn nhn: Kt tinh ng khng u trn b mt: Do qu trnh sn b qu la lm nc bay hi nhanh chng dung dch ng chuyn nhanh n trng thi qu bo ha nn vic kt tinh din ra nhanh chng v do nhit tng cao nn kh khng ch qu trnh hnh thnh tinh th chnh v vy tinh th di xut hin to kch thc khng ng u bm dnh ln trn b mt nguyn liu. V ng: Do kh ng cha trit , lng NaOH t qu do cn tng thm lng NaOH. 4. Tr li cu hi Cu 1: C s khoa hc ca quy trnh ch bin mt kh Da trn c s cc loi rau c qu lm mt kh mt rim c bao bc bi lp ng sacharose kt tinh chnh l iu kin thun li trong bo qun sn phm c lu di m kh b xm nhp bi cc vi sinh vt gy hi. Cu 2: Yu cu nguyn liu sn xut mt kh mt rim? Nguyn liu sn xut mt kh mt rim : tri cy t chn yu cu, qu ti tt, loi b nhng qu b su, dp, h hng.. Cu 3: Qu trnh no nh hng ch yu n cht lng mt kh mt rim? Qu trnh sn mt l qu trnh nh hng quan trng n cht lng ca sn phm v qu trnh sn chng ta phi iu chnh nhit thch hp cho sn phm nu nhit khng ng theo yu cu th ng kh c kt tinh hoc kt tinh khng tt d b chy nc m ngi ta s dng t a phng l ng cha ti hoc ng cn non nn ng s b chy nc. Cu 4: Ti sao phi ngm thm thu ng trc khi sn mt ? nh hng ca lng ng, nhit ngm v thi gian ngm n trng thi mt?
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Ngm thm thu ng trc khi sn mt nhm to iu kin cho lng ng thm dn vo nguyn liu to cho qu trnh sn mt c nhanh hn. Lng ng, nhit v thi gian ngm nh hng n s thm thu ng vo nguyn liu. Nu lng ng nhiu, nhit tng i v thi gian lu di th qu trnh thm thu ng vo nguyn liu se nhanh hn v ngc li. Cu 5: nh hng ca axit ca nguyn liu n cht lng ca sn phm? i vi nhng sn phm c axit cao khng ph hp ch bin mc kh do khng xy ra qu trnh kt tinh ng c. Nhng nguyn liu c axit cao ph hp ch bin mt rim, axit ca chnh nguyn liu gp phn chng hi ng cho sn phm, ngoi ra cn c tc dng bo qun. Cu 6: C th thay th ng tinh th bng dung dch syrup ngm thm thu vi tht qu c khng? Gii thch? i vi sn phm mt tc ta c th thay th ng bng dung dch syrup c. Tuy nhin dung dch syrup t nng cao nht khong 65% ( dung dch sacharose bo ha) do nng cht kh trong qu sau khi ngm thm thu thp, giai on sn cn tin hnh thi gian lu. Ta bit nu thi gian gia nhit ng cng lu phn ng mu xy ra cng mnh, dung dch ng cng sm mu lm gim gi tr cm quan ca sn phm. Nu ta s dng ng tinh th giai on ngm thm thu. Nng cht kh trong qu sau khi ngm cao hn v giai on sn tn thi gian hn sm phm t b sm mu hn. Cu7: Mc ch ca sy mt? Ch sy nh hng nh th no n sn phm? Sy mt lm bay hi lp syrup bao quanh qu sau khi sn mt. Khi lp v tinh th ng trn b mt mt l 1 lp mng ngn khng cho vi sinh vt gy hi. Ngoi lp v kh gip cho cc qu mt ri nhau, khng dnh vo nhau. Ch sy nh thng c s dng l 45- 550C nhit sy cao thi gian sy nhanh, sn phm s b sm nhu do phn ng caramen tinh th ng hnh thnh c kch thc nh. Nhit sy thp thi gian sy lu sn phm t b sm mu tinh th ng c kch thc ln.
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Cu 8. Gii thch ti sao trn b mt mt kh c mt lp ng tinh th? Lp ng tinh th c hnh thnh trong cui giai on sn mt. Khi nng dch ng bao quanh b mt tr nn qu bo ho tinh th ng hnh thnh. Cu 9. Giai on sn mt cc bin i xy ra trong giai on ny? Trong giai on ny xy ra cc qu trnh nh sau: Nhit cao lm propectin chuyn thnh pectin lm lp v qu tr nn mm ra. Nhit cao lm mng nguyn sinh cht ca t bo mt i kh nng thm chn lm ng d thm thu vo trong. Nhit cao lm gim tc thm thu ca dung dch ng. Nhit cao s tiu dit 1 s vi sinh vt nh nm men nm mc. Nhit cao s v hot cc enzym c bit l cc oxi ha. Nc trong mt s bc hi, nng cht kh tng. Nhit xc tc phn ng sn phm (caramen, melanodin) lm cho sn phm c mu sm nu gia nhit nhit cao v thi gian di. Cu 10. Ti sao bo qun mt mt thi gian th mt b m cc b? Bin php hn ch? Hin tng b m cc b mt c hai nguyn nhn chnh: Do m gia lp b mt v bn trong mt. S ht m t bn ngoi mi trng. Do c im ca mt kh, mt non c 1 lp ng tinh th o trn b mt nn hin tng m cc b ta khng th ngn chn c m ch c th bin php hn ch v ko di thi gian bo qun. Bin php c s dng ph bin l bo qun mt trong iu kin kn, c s dng cht ht m.

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Bi 8: BNH M
1.Tng quan Bnh m l ngun cung cp thc phm khng chnh thc Vit Nam, tuy nhin li l ngun lng thc chnh cc nc phng Ty, c bit l Anh lng thc c cung cp t ngun bnh m chim n 72%. Ti Vit Nam, bnh m ch yu c sn xut quy m nh. Bnh m mang li mt lng rt ln cht gluxit hu c, cht protein v cht x. N cng cha mt hm lng t cht lipit v gluxit v c, iu chng t bnh m p ng c y cc cht dinh dng thc phm. y l mt ngun cung cp nng lng rt tt, cht gluxit mang li nng lng cn thit cho hot ng ca h c v h thn kinh, n gin l c th chng ta tiu hao rt nhanh v gluxit mang li cho chng ta ngun nng lng cn thit cho mt ngy lm vic. Bnh m cng cha ng thi cc cht x tan ( tan chm trong s tiu ha) v cht x khng tan to iu kin d dng trong s hp th ca rut. Bnh m l mt mn n c th p ng mi thi im trong ngy. Tin dng v no lu nn bnh m c th dng vo ba tra mt cch nhanh chng chng i hoc dng nhm nhp trong bui x chiu. Nguyn liu sn xut bnh m bao gm bt m, nm men, mui. Ngoi ra ty tng loi bnh m ngi ta cn cho mt s loi ph gia khc nh cht bo, trng, sa Bt m C hai loi bt m dng sn xut bnh m: bt m trng v bt m en. Vit Nam ch yu nhp loi la m trng. Bnh m c lm t bt m trng c xp cao hn, axit cao hn, m nh hn so vi bnh m lm t bt m en. Rut bnh m trng c mu trng ng, v mu vng. Rut bnh m en c mu nu ti. Yu cu chn nguyn liu Chn bt m c hm lng protein khong 10.5 -11 %, bt khng c mi l, v l, khng b nhim trng. Hm lng cht st khng qu 3mg/1kg bt. m ca bt phi nh hn 13 13.5%.
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Cc ch tiu nh gi cht lng bt: + tro: Hng ca bt c xc nh bng hm lng cm (v qu, v ht). Xc nh trc tip hm lng cm c kh khn, do hng ca bt c th hin gin tip qua tro, xc nh tro tung i n gin hn. tro ca ni nh la m vo khong t 0.4 n 0.45%, tro ca cm khong 7 8.5%. Do bt m c hng cao cha t tro hn bt m cc hng thp. Nhiu nc trn th gii ly tro lm ch s c bn xc nh hng ca bt m. + trng: Cc lp v qu ht thng cha nhiu sc t, ni nh cha nhiu sc t hn. Bt cng trng chng t cng cha ln t v, bn thn ni nh c cha sc t carotinoit nn bt thng c mu trng ng. trng ca bt khng phi lc no cng quan h cht ch vi tro, chnh l cc lp alrng ca ht tuy khng c mu nhng li c tro cao, cn v qu, v ht th c mu nhng hm lng tro li tng i t hn. + mn: mn ca bt c trng cho mc nghin. Bt thuc cc hng cao th mn hn, ngha l gm t cc phn t nh hn. mn ca bt nh hng n gi tr thc phm v tnh cht nng bnh ca bt. Trong qu trnh to thnh bt nho, bt c kch thc ln s chm trng n, chm ln men v qu trnh keo ha khng th xy ra vi tc nhanh. Bt cng mn th cng c iu kin tt cho enzym tc dng, v cng d dng hnh thnh bt nho. + S lng v cht lng gluten: Gluten ca bt hng cao thng c mu sng hn v ht nc ln hn. Bt c hm lng gluten cao thng c tnh cht nng bnh cao. Nhng tnh cht nng bnh cn ph thuc nhiu vo cht lng gluten na. + axit ca bt: Ht v bt lun c tnh axit l do trong bt c cc mui photphat acid, cc acid bo t do, v cc acid hu c khc (lactic, acetic). Cc acid c to thnh do qu trnh thy phn bng men trong thi gian bo qun bt hoc ht. acid ca bt m dng trong cng nghip sn xut bnh m c qui nh trong khong 3 50N, nu biu din bng pH th vo khong 5.8 6.3. -Nm men: c 3 loi thng c dng trong sn xut bnh m:

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+Men p: Dung dch men ti thu c, c ly tm tch nm men, nm men thu c em p loi ra nc tha v bo qun 0-40 C. Nm men p c mu vng nht, m 75%. +Men kh: c sn xut t nm men p c cht lng cao.Trc khi sy kh nm men c trn vi bt m v sy chn khng n m 7,5-8% (nhiu nh nghin cu cho rng nu sy m di 6% th protid ca t bo nm men b bin tnh, enzym ca nm men b mt hot tnh). m nm men kh khng qu 11-12%. So vi nm men t th nm men kh bo qun lu v vn chuyn d, tuy nhin hot tnh thp hn so vi nm men p. +Men sa: c dng lng, mu vng, s dng lm men p. Dng men ny khng bo qun c lu, c vn chuyn bng thng hoc xe lnh. 1l men sa = 600g men p. - Nc: Nc dng nho bt cn m bo ch tiu v sch theo tiu chun, cng ca nc nh hng rt ln n cht lng bnh, cc mui c trong nc cng c tc dng lm cho gluten cht li, tuy nhin nc c cng qu cao c th tr hon s ln men. cng ca nc yu cu khng qu 7mg ng lng/ lt. - Mui: Lng mui cn cung cp cho sn xut bnh m l 1 1.5% c tc dng lm cho gluten cht li v ca bnh ngon hn. Mui n lm kim hm s hot ng ca nm men nu nhiu nn khi ln men cn ha tan lng men ring, mui ring. Mui s dng trong qu trnh ny cn m bo thc phm thc phm v sch. Mui cn c tc dng to v. - ng: b xung ty tng loi bnh. 2. Quy trnh cng ngh

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2.1 S quy trnh cng ngh

2.2.Th minh trnh

uyt quy

Nguyn liu bt m dng trong sn xut bnh m l bt m s 11

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 Trn kh

Cc nguyn liu kh nh ng, mui, ph gia bnh m, vitamin C, Gum arabic c trn vi bt m bng my trn bt trc. Thi gian trn bt kh l khong 5 pht. Mc ch: to hn hp kh ng nht. Cc thnh phn ny c tnh ho nc cao v vy chng ta cn trn kh vi bt m trc to s phn b ng u trong ton b khi bt, to iu kin cho bt m ht nc trng n ti a to cu trc bt nho, trnh hin tng b vn cc, hydrat ha cc b. hot ha men Men kh c trn vo hn hp nc ng. C th pha 10g ng vo 200ml nc m, sau cho men kh vo ha tan v nhit 40-50oC cho n khi men ni ln ht. Men c hot ha hon ton khi hn hp ni bt ln v khng cn nc. Mc ch: v s dng men kh ta phi hot ha dy men.
Trn t

Cc thnh phn nguyn liu dng t cn li: nc, men hot ha c trn chung vi bt m bng my trn bt to thnh khi bt nho. Bt nho t yu cu trong sn xut bnh m t nhng khng dnh tay. Mc ch: thu c mt khi bt nho ng nht. Protein v tinh bt ht nc, trng ln v kt li thnh khi cng vi cc cu t khc. Lng oxi xm nhp vo bt ph thuc vo cng nho v cht lng ca bt.
10 pht

Khi bt sau khi nho trn c trong t thit khong 40-50oC. Mc ch: L thi gian cn thit cc thnh phn cha ht nc kp trng n, hoc cc thnh phn cha kp ha tan trong cng on nho trn. bt tip tc ht nc trng n, cc thnh phn tip tc ha tan to thnh khi bt nho to khi bt nho ng nht. ng thi mc ch chnh trong cng on ny l to iu kin cho nm men thc hin qu trnh ln men.
Chia v, to hnh

+Chia v:

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Sau thi gian ly khi bt ra nho li mc ch l phn phi li m trong bt nho ng thi phn phi li lng kh to ra do s ln men ca nm men, lm l kh se li, c kch thc ng nht nhau. Chia khi bt thnh cc phn thch hp, ty theo ln nh chic bnh m nh lm m chia khi bt to thnh nhng khi bt nh hn c cn nng bng nhau. Thao tc ny nn lm nhanh trnh khi bt c thm nhiu thi gian m b ln men qu . Sau v bt thnh nhng khi trn bc kh tt v d dng to hnh v sau. +To hnh: Dng cy cn bt cn cc bt thnh nhng tm mng v nn thnh nhng hnh dng ty theo thch hay ty theo yu cu ca tng loi bnh. Thc t sau cng on v cn c giai on s b phc hi gluten v cu trc vt l ca bt nho, tuy nhin y l sn xut th cng do thi gian cho bt phc hi, khng cn giai on ny. trong 2 gi: giai on ln men chnh Sau khi to hnh ta xp bnh vo khay c ph sn mt lp du, trong t khong 2 gi (nhit 40-50oC n nh bnh, qu trnh ln men kt thc l khu quan trng trong sn xut bnh m, n nh hng r rt n cht lng thnh phm. Kh CO2 tip tc to thnh, th tch cc bt tng ln v thi gian ln men ph thuc vo: khi lng cc bt nho, thnh phn bt nho, tnh cht nng bnh ca bt m, yu cu ca ln men kt thc v mt s cc yu t khc. Phun m lin tc sut qu trnh . Mc ch: thc hin qu trnh ln men ca bt nho
Nng 5 pht

Nng bnh vi nhit trn 150oC, v nhit di 180oC. Trong 5 pht ny yu cu l phi phun m lin tc vo l nng mi pht. Mc ch: y l thi gian u ca qu trnh nng, m c phun lin tc gip cho qu trnh truyn nhit t v vo tm bnh tt, v bnh mng, khng b chy, mt bnh dai, chm kh do gi c kh v hi lm cho bnh n to hn. Ngoi ra m gip tinh bt d h ha, lm ha tan dextrin lm cho bnh c b mt lng bng. Qut caramen

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Nu caramen: ha tan 100g ng v 50g nc, un ha tan hn hp trn. Cho vo hn hp t b v mt lng nh acid citric, ha tan hn hp. Sau khi nng bnh 5 pht, ly bnh ra kha bnh v qut hn hp caramen ln mt bnh. Mc ch: Nhng ng kha trn bnh c tc dng lm bnh n tt hn trong qu trnh nng. Hn hp caramen qut ln b mt bnh gip bnh c mu caramen p sau khi nng.
Nng ln 2

Bnh a vo l nng ch : nhit trn 180oC, nhit di 220oC. Nng bnh cho n khi thy bnh vng b mt. Mc ch: Nng chn bnh, di tc dng ca nhit trong qu trnh nng, kh CO2, hi nc, hi ru, khng kh s dn n v lm cho th tch bnh tng. S tng th tch bnh lm cho bnh c xp cn thit, hon thin mt ngoi ca bnh v nng cao kh nng tiu ho ca bnh. ngui Ly bnh ra ngoi ngui nhit phng Mc ch: n nh cu trc bnh. 2.3 Cc qu trnh xy ra khi nng Trong nhng pht u tin ca qu trnh nng, hot ng ca nm men v vi khun ln men acid c tng cng, cn sau th gim dn v nh ch hn. Qu trnh ln men ru t cc i khi bt nho c lm nng n 35 oC, khi nhit tng ln n 45 oC th s to thnh bt kh gim xung r rt, cn khi nhit t n 50 oC th thc t cc qu trnh vi sinh u ngng hn. S ln men lactic cng c y mnh trong thi gian u v sau gim xung, lc u hot ng ca vi sinh vt b c ch, cn sau khi nhit t 70 oC th chng b tiu dit. Tinh bt bt u h ha 60 oC, h ha hon ton nhng vn trng n 67.2oC. Tinh bt trng n hon ton, tt c hot ng dng li 85 oC, nhit kt thc cui cng l 95.6oC. Do hot ng ca vi sinh vt m trong nhng pht u tin ca qu trnh nng bnh, hm lng ru, CO2 v acid tng ln i cht, lm cho th tch ca bnh tng ln, mi v bnh
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c ci thin. Trong thi gian nng, qu trnh thy phn tinh bt bng men (fecmen) v acid (khng ng k) xy ra trong cc bt nho. Trong qu trnh nng bnh gn 70 hp cht gy hng v c to thnh, phn ln cc cht ny thuc nhm cacbonyl (andehyt v xeton), cc este phc tp, ru v cc acid hu c. Cng mu ca v bnh ph thuc vo hm lng cc acid amin v cc ng kh trong bt nho, nhit bung nng, xp tha dy ca bnh trong sn nng, thi gian nng. Cc qu trnh keo xy ra ch yu trong khi bt nho khi nng l s h ha tinh bt v s ng t protit. S thay i ny din ra khi mi lp cc bt nho nng n nhit 55-60
o

C. Thi gian nng bnh tinh bt ch c h ha mt phn.

Qu trnh bin tnh ca protit do tc dng ca nhit xy ra nhit 50-70 oC. Khi b ng t, protit nh nc v cht li, mt tnh n hi. Protit b bin tnh to thnh b khung cho bnh m, c nh hnh dng ca bnh III. Nhn xt v bn lun Sn phm tng i t yu cu v cu trc bnh, lp caramen to cho bnh c mu sc vng p, tuy nhin v bnh dy, bnh hi cng. Nguyn nhn: -Bnh cng, v bnh dy: l do khng m bo lng m yu cu trong qu trnh nng. Do qu trnh hnh thnh v bnh sm nn sau khi nng lp v bnh kh dy v lm bnh cng. Ngoi ra vic khng ch nhit ca l nng cng nh hng nhiu n bnh nng. -Rut bnh kh cht: V s hnh thnh v bnh sm nn cc kh khng y c lp v bnh gip bnh n xp do bnh kh cht rut.

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Cn ch iu chnh m trong qu trnh nng nng c m bnh c cht lng tt hn. Nhit l nng cng rt quan trng, c th kho st qu trnh nng c nhit trn thp hn nng cao cht lng bnh. 4. Tr li cu hi Cu 1: C nhng loi bnh m no trn th trng? C nhiu cch phn loi bnh m. -Da vo loi bt: bnh m en v bnh m trng. -Da vo hnh dng: bnh m cc, bnh m di, bnh m trn -Ngoi ra trn th trng ta cng c th phn bit 2 loi bnh mi: bread v quick bread: +Bread: phn bit 2 loi Bnh m thng: (lean yeast bread) thnh phn ch c bt v nc, c th c dng men hoc khng dng men, v th c loi bnh m cn qua qu trnh n ln men v c loi khng qua qu trnh ny. Bnh m "ngt": (rich yeast bread) t "ngt" c dch kh phin din, y l nhng loi bnh m ngoi bt, nc, men, c s dng thm cc thnh phn khc nh ng, cht bo, sa, bt sa, v th bnh m c thm nhiu mi v thm ngon v kt cu khc vi bnh m thng. +Quick bread: y l tn gi chung cho cc loi bnh-dng-bnh-m nhng khng qua cng on v ln men t nhin (khong vi ting) m dng cc cht ha hc gy tc dng n nhanh, v th lm rt nhanh. Quick bread cng thng c kt cu mm hn v "rich" hn, khng c c dai nh vi bnh m n bng men t nhin. Quick breads bao gm cc loi bnh vi tn gi nh: muffins, scones, loaf bread, coffee cakes. Cu 2: Loi bt m dng sn xut bnh m Bt m s dng trong sn xut bnh m thng l bt s 10-11. S dng bt m c hm lng protein cao to cu trc tt cho sn phm. Chc nng chnh ca bt m l nguyn liu chnh v to cu trc cho bnh m.
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Vai tr ca nguyn liu, ha cht, ph gia s dng: -Bt m: chc nng chnh l to cu trc cho sn phm. -Nc: chc nng chnh l hydrat ha. Nc kt hp vi protein to thnh khung gluten, gip cho s h ha ca tinh bt, nc cng l dung mi ha tan cc thnh phn khc trong hn hp bt nho. Cht lng nc (cng hoc mm) s nh hng nhiu ln quy trnh ch bin cng nh sn phm lm ra. -Nm men: chc nng chnh l lm ni. Nm men cn thit cho s ln men, to ra CO2, axit, ru, v hng v t ng ln men. Acid to ra gip lm mm hoc iu ha gluten, s ln men cng sn sinh ra nhng hn hp hng v ca bnh m. - ng: ng l ngun dinh dng cho nm men s dng. ng cng ng gp mu cho v bnh, gp phn to v cho sn phm. ng ngn chn kh nng to gel, gip phn tn tt cc thnh phn trong khi bt nho. ng c xu hng lm yu, mm cu trc bt gip b mt bnh mn, ci thin th tch bnh. -Mui: chc nng chnh ca mui l to v cho sn phm. Mui gip tng hng v cho bnh m, tr gip iu khin qu trnh ln men do c kh nng lm chm hot ng ln men mc d vi hm lng nh c th h tr cho nm men pht trin. Mui cng c tc dng lm dai v lm mnh gluten. -Vitamin C: C tc dng nh mt tc nhn kh trong mt giai on ngn gip lm mm cu trc bt nhi, gim thi gian trn, sau enzyme trong bt s thay i acid ascorbic thnh dehydroascorbic ng vai tr l mt tc nhn oxi ha gip tng n hi, tng kh nng gi kh, ci thin th tch bnh. Ngoi ra vitamin C cn ng vai tr l mt cht iu v, cht bo qun. -Gum Arabic: do c kh nng to gel do gum cng gp phn ci thin cu trc bnh. -Ph gia bnh m bao gm: +Cht nh ha E472e (: gip ci thin c tnh trn, gim nhng tc ng do trn my, tng hp thu nc, phn b u cc thnh phn trong bt m. +Enzyme 1100, 1101: c tc dng chuyn tinh bt thanh ng, ng nay cn cho qua trinh ln men, cho qua trinh nng, lam mm banh va lam chm s i hoa. +Mui khong: h tr ln men, ci thin c tnh gi kh ca bt nho.
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+Cht oxi ha E300: Tc ng ln protein ca bt (aa cystein) to nhiu cu ni disulfua do lm mnh cu trc bt nho, tng hp thu nc, ci thin th tch ca sn phm, tc ng ln cc hp cht mu lm cho rut bnh trng hn. Cu 3: C ch lm n bnh Bnh m c cu trc xp do trong qu trnh ln men ru ca khi bt nho, kh CO2 sinh ra ng k. Di tc dng ca nhit trong qu trnh nng, kh CO2, hi nc, hi ru, khng kh s dn n v lm cho th tch bnh tng, lc ny tinh bt c h ha to cu trc xp n cho bnh m. Khi v cng ca bnh c hnh thnh v bao ph ly bnh th qu trnh tng th tch ca bnh chm dt. Th tch bnh ph thuc vo tc to v, ngha l ph thuc vo nhit v m khng kh trong bung nng. C 3 phng php sn xut bnh m: phng php sinh hc (dng nm men), phng php ha hc (dng ha cht), phng php c hc. Do ta c th dng bt n thay th men, c bit l i vi nhng loi bnh c hm lng ng sa cao lm c ch kh nng ln men ca nm men. Cu 4: Mc ch v yu cu ca tng cng on trong qu trnh sn xut bnh m: -Trn kh: Mc ch: to hn hp kh ng nht. Cc thnh phn ny c tnh ho nc cao v vy chng ta cn trn kh vi bt m trc to s phn b ng u trong ton b khi bt, to iu kin cho bt m ht nc trng n ti a to cu trc bt nho, trnh hin tng b vn cc, hydrat ha cc b. Yu cu: hn hp c trn u hon ton. Thng thi gian trn kh khong 5 pht. - hot ha men: Mc ch: v s dng men kh ta phi hot ha dy men. Yu cu: men c hot ha hon ton, men ni hon ton. -Trn t: Mc ch: thu c mt khi bt nho ng nht. Protein v tinh bt ht nc, trng ln v kt li thnh khi cng vi cc cu t khc. Lng oxi xm nhp vo bt ph thuc vo cng nho v cht lng ca bt. Yu cu: bt t nhng khng dnh tay, khi bt khng cn dnh trn thnh ca thau trn.
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- 10 pht: Mc ch: L thi gian cn thit cc thnh phn cha ht nc kp trng n, hoc cc thnh phn cha kp ha tan trong cng on nho trn. bt tip tc ht nc trng n, cc thnh phn tip tc ha tan to thnh khi bt nho to khi bt nho ng nht. ng thi mc ch chnh trong cng on ny l to iu kin cho nm men thc hin qu trnh ln men. Yu cu: khi bt n nh, tt c cc thnh phn u ht nc, trng n. -Chia v, to hnh: Mc ch: chia bt thnh nhng phn bng nhau ty thuc vo mc ch v tng loi bnh, to hnh cho sn phm. Yu cu: Bt c chia u, to hnh p. - trong 2 gi Mc ch: thc hin qu trnh ln men ca bt nho. Yu cu: qu trnh ln men hon ton, khng c bt ln men qu mc gy sp bnh. -Nng 5 pht Mc ch: y l thi gian u ca qu trnh nng, m c phun lin tc gip cho qu trnh truyn nhit t v vo tm bnh tt, v bnh mng, khng b chy, mt bnh dai, chm kh do gi c kh v hi lm cho bnh n to hn. Ngoi ra m gip tinh bt d h ha, lm ha tan dextrin lm cho bnh c b mt lng bng. Yu cu: cung cp lng m, b mt bnh vn cha cng v vng. -Qut caramen: Mc ch: Nhng ng kha trn bnh c tc dng lm bnh n tt hn trong qu trnh nng. Hn hp caramen qut ln b mt bnh gip bnh c mu caramen p sau khi nng. Yu cu: kha bnh khng qu su, nhng cng khng qu nng. Lp caramen mng, u. -Nng ln 2 Mc ch: Nng chn bnh, di tc dng ca nhit trong qu trnh nng, kh CO2, hi nc, hi ru, khng kh s dn n v lm cho th tch bnh tng. S tng th

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tch bnh lm cho bnh c xp cn thit, hon thin mt ngoi ca bnh v nng cao kh nng tiu ho ca bnh. Yu cu: bnh khng b chy, ln mu caramen vng u, p. - ngui: Ly bnh ra ngoi ngui nhit phng Mc ch: n nh cu trc bnh. Cu 5: Mt vi cng thc sn xut bnh m khc

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Bi 9: M SI
1.Tng quan 1.1. Tng quan nguyn liu Nguyn liu chnh bt m Loi bt m thng dng l loi bt m hng cao (bt thng c sn xut t la m c trng trong l 95%, thng l loi la m cng hm lng protein cao hn l 1,5-4% so vi loi la m mm, ng thi c cht lng gluten tt hn). Bt m l nguyn liu chnh i vi cht lng m si, s lng v cht lng gluten nh hng trc tip n to hnh v cht lng m. Bt m cn lm sch v qua ry s hiu N38 v loi tp cht kim loi. Nguyn liu ph Tinh bt bin tnh: Da trn bn cht nhng bin i xy ra trong phn t tinh bt, tinh bt bin tnh c chia thnh 2 loi: tinh bt ct v tinh bt b thay th . Trong cng nghip thc phm, nhm tinh bt ct c dng to cu trc gel trong sn xut bnh ko. Tinh bt oxi ho cng c xp vo nhm ny. Mt s loi tinh bt c oxi ho bi KMnO4 trong mi trng axit c s dng thay th aga, pectin trong sn xut bnh ko, kem, cc sn phm sa cng nh trong hp. Cc sn phm tinh bt oxi ho yu cng c dng trong bnh m lm tng thi gian gi kh ca bt nho, gim thi gian ln men v tng cht lng ca bnh. Nhm tinh bt thay th: Thng thng tinh bt loi ny c nht v bn kt dnh cao, lm tn dai v n hi trong sn xut m si (c s dng sn xut cc sn phm cn bo qun) nh tinh bt axetat, tinh bt photphat Tinh bt khoai m: Trong qu trnh trn bt c trn them tinh bt khoai m nhm lm gim gi thnh sn phm, tng kh nng kt dnh ca tinh bt ln khung mng gluten, tng trong v n hi cho sn phm.
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Nc: nc l thnh phn u tin trong qu trnh nho bt. Chc nng quan trng nht ca nc l thy hp, lm do gluten hnh thnh trong giai on nho. S cn xng ca nc vi bt khng ch nh hng n c tnh ca bt nho m cn nh hng n cht lng sn phm sau ny. Khi lng nc c s dng nho qu t, cu trc ca m si s tr nn xp. Nu dung qu nhiu nc th khi bt nho s tr nn dnh, nho, gy kh khn cho cng tc to hnh sn phm.

Du shortening: y l loi du thc vt cha thnh phn ch yu l este ca glyxerin vi cc axit bo, ru, hydrocacbon, vitamin Mui: t l mui trn vo cc loi m si khong 0-8% (so vi bt m) ph thuc vo loi v iu kin ch bin m si. mui thc hin chc nng ch yu trong bt nho. N tng cng gluten ca bt nho, do lm dai si m ngay c khi nu. Mui gi nng gluten v ngn chn s mm xp, tc l lm gluten cht hn v lm tng kh nng ht nc. tng cng hiu qu ca mui c th nh tc ng qua li gia mui vi protein hoc hn ch nh hng ca n vo nhng enzyme phn gii protein.

CMC: CMC l mt cht c iu ch t cellulose v axit monocloaxetic c s tham gia ca NaOH 40%. CMC dung trong sn xut thc phm tn ti dng bt mu trng, c kh nng ha tan trong nc nhng khng tan trong cc dung mi hu c v dung dch mui.

Na2CO3, k2CO3: lm tng dai gin ca si m ng thi lm tng thnh phn gi tr dinh dng ca sn phm.

1.2. Tng quan sn phm M n lin l mt sn phm c ch bin t bt m, c nho theo mt cng thc nht nh. Sn phm ny rt c a dng nc ta do gi tr dinh dng cao, hng v hi ha v hn c l rt thun tin cho vic chun b ba n. 2.Quy trnh cng ngh 2.1. S quy trnh cng ngh ch bin m n lin

96

Na2CO3 Tinh bt khoai m Bt m Tinh bt bin tnh Nc Trn t Trn kh K2CO3 TPP CMC Mui Tartazin

Cn th

Cn tinh Ct si Vut du

To hnh Hp chin-Thi ngui Pha nc lo

Mm Mui ng Bt ngt Nc

Nhng nc lo ro Chin Shorteni ng Lm ngui nhanh

M n lin

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2.2. Thuyt minh quy trnh

Trn bt

Qu trnh trn bt chia lm hai giai on: + Trn kh: Bt m c trn cng cc nguyn liu kh trong 5 pht nhm m bo ng u ca khi bt. + Trn t: sau khi trn bt kh u, cho nc trn bt vo t t, theo dc chiu di trc nho. Tip tc bt my hot ng, tin hnh nho tip trong 10 pht. Qu trnh nho trn ch cn m bo cc cu t trn u nhau, nu ko di thi gian trn s c nhiu khng kh vo khi bt gy hin tng d t khi cn v khi bt c cc l cha kh, ng thi do tip xc vi oxy n s oxy ha cc hp cht mu lm cho khi bt nho s c mu xm. Cn th-cn tinh Qu trnh cn c chia lm 2 giai on: - Cn th: bt nho c a xung 2 cp trc th c ng knh ln nht so vi cc cp trc cn li. Vn tc trc cn th nh, to lc nn ln p bt thnh tm a sang cn tinh. - Cn tinh: h thng cn tinh c 5 cp trc vi khong cch gia hai trc ca cc cp trc nh dn, mi v tr khe cn phi cn nhiu ln, iu chnh b dy ca l bt ch dn cho n khi t 1-1,2 mm. Ct si-vut du-to hnh Sau khi l bt c cn mng t kch thc yu cu th c a qua ct si v to hnh. trnh m si khi b vn cc do tinh bt b h ha sau hp th ta nn vut du trn cc si m trc khi to hnh. Hp chin-thi ngui M sau khi to hnh c xp trn khay hp v cho vo bung hp cch thy, hp bng hi nc bo ha 90-100oC trong 14 pht. Thi ngui: sau khi ra khi bung hp, si m c qut gi thi ngui gim nhit xung ng thi lm kh si m, to iu kin thun li cho cc cng on sau. Nhng nc lo- ro

Sau khi hp v thi ngui, si m tr nn ho nc, li dng iu ny ngi ta a vt mi qua dung dch c pha cc ph gia nm va n trong thi gian 15-20 giy tng v ngt, mn cho thch hp ri vt ra ro. Chin-lm ngui nhanh Chin vi 100% shortening n vng, vt ra lm ngui nhanh. 3. Nhn xt sn phm v bn lun Cc ch tiu v cht lng sn phm Ch tiu cm quan Trng thi Vt m trc khi nu: nguyn vn, u n, si m bng u, khng c khuyt tt ng k. M sau khi nu: cho nc si vo, sau 4 pht si m dai c trng, sau 8 pht si m trng n khng ng k. Mu vng c trng c hai mt, cho php mt mt hi m. Mi v - Vt m kh: mi thm c trng khng c mi hi, i, kht hay l mi - Nc m: mi thm, bo c trng ca m v gia v c v ngt, khng c v l. Cc ch tiu v ha l Hm lng Protein, tnh theo % cht kh, khng nh hn 10% m 5% Hm lng cht bo: 1520% (tnh theo % cht kh) Hm lng nit tng s ca gi gia v: 2% Hm lng NaCl trong vt m: 4% Hm lng tro khng tan trong HCl: 0,1% acid, s mg KOH dng chun 1g mu th: 2% Ch s peroxit, s mg Na2S2O3 0,002N dng chun 1g mu th + Trong vt m: 0,4% + Trong du sa t: 0,5% Nhn xt v sn phm

Sn phm sau khi hp th b mt b h ha qu mc lm gim gi tr cm quan do si m dnh bt vo nhau. Sn phm sau khi chin v lm ngui xong th c mu vng ti, gin. kim tra tnh n lin ca sn phm th nhm tin hnh ch nc si, sn phm trng n trong thi gian 5 pht. Tuy nhin, theo nh gi cm quan ca nhm, si m b, cha t v dai, b t gy, nc m hi c, cha thm m mi v ca nc lo. C th gii thch cc hin tng trn nh sau: -

Trong cng on nho bt, cng v thi gian nho bt cha hnh thnh dai v n hi ca khi bt nho. Vut du khng u gy dnh bt sn phm. Hp chn qu do ko di thi gian hp lm cho b mt si m b h ha qu mc, p lc hi khng do thiu nc l hi lm cho vt m xp, si m b. Nhc im ca qu trnh hp l hi nc ngng t trn b mt sn phm lm cho sn phm d b nt. Trong qu trnh cn, l m cn khng u nn khi qua trc ct si to thnh nhng si m c di khc nhau, gy vn nt m khi ch nc si. Cht lng mu t nhin km bn nn khi ch nc si gy c nc m.

4. Tr li cu hi Cu 1: C nhng loi sn phm n lin no trn th trng? Trn th trng hin dang c cc dng sn phm n lin khc nhau khng ch a dng v thng hiu m cn c bit phong ph cc mi v nh: m, bn, ph, cho, min, bnh canh, bnh a, h tiu n lin Hin nay, cc nh sn xut m n lin ln ti Vit Nam gm: Vina Acecook, Asian Food, Vifon, Masan, Viet Hung...Trong Vina Acecook chim th phn hn 60% tng sn phm m n lin c nc[v c knh phn b rng ri khp nc... Cu 2: Loi bt m no thng c dng sn xut m n lin? Gii thch vai tr ca nguyn liu, ha cht, ph gia s dng?

Loi bt m thng dng l loi bt m hng cao (bt thng c sn xut t la m c trng trong l 95%, thng l loi la m cng hm lng protein cao hn l 1,5-4% so vi loi la m mm, ng thi c cht lng gluten tt hn). Vai tr ca nguyn liu, ha cht, ph gia s s dng: Bt m: l nguyn liu quyt nh chnh i vi cht lng m si. Tinh bt bin tnh, tinh bt khoai m: gim gi thnh sn phm v tng dai cho si m. Nc: lm do gluten hnh thnh trong giai on nho, nh hng n cc c tnh ca khi bt nho( c, tnh n hi, tnh c th ko di).
Du shortening: y l du thc vt cha cc axit bo khng no c t ni i, do

n hn ch c qu trnh oxy ha du trong khi chin cng nh trong bo qun sn phm. Nhit nng chy 43-45oC, khi sn phm iu kin thng, du s ng li trn b mt si m lm cho si m lun kh. Ngoi ra, du shortening cn to hng thm c trng cho sn phm. Mui: thc hin chc nng ch yu trong bt nho, tng cng gluten ca bt nho, do lm dai si m ngay c khi nu.
CMC (caboxymetylcellose): l cht a in li, nh hng n s to cu trc v

bn ca h tinh bt. khi cho thm 2% CMC vo khung cu trc ca h tinh bt s lm gim bn cu trc v nht ca h nhng li lm tng tnh n hi, tnh do cng nh kh nng dnh. Do , n gp phn lm tng dai ca si m. Di tc dng ca mui, CMC s vn cc v kh tan, do nn ha tan vi nc trc khi trn bt.
Na2CO3, k2CO3: trung ha cc axit hu c c sn trong bt m, lm tng dai, gin

ca si m bi v khi axit cao s lm si m b chua, khi nu d b nt, n km ngon. Hn hp ny lm tng pH ca bt nho, bt nho khi b kim ha s cho mu vng do phn ng ca kim vi sc t flavonoic. Cu 3: Gii thch ti sao m c tnh n lin? Yu t no lm m c dai, n hi v trng n khi ch nc si?

M c tnh n lin v trong qu trnh ch bin vt m qua 2 cng on l hp v chin. Ngay cng on hp, si m chin v c th s dng ngay, cn qua cng on chin l gia tng gi tr dinh dng, gi tr cm quan v thi gian bo qun. Trong giai on nho trn, protein ht nc trng n to khung gluten, tinh bt ht nc trng n bm dnh ln khung gluten hnh thnh mt khi bt nho c c tnh dai, dn hi v c kh nng trng n. sau khi qua cng on chin, vt m tr nn ho nc do gim lng nc thay th bng mt lng cht bo. Do , khi ch nc si, vt m s ht nc lm trng n phn tinh bt cha c h ha hoc h ha mt phn sau khi hp v th hin c tnh dai, n hi c hnh thnh cng on nho trn. Cu 4: Trnh by mc ch v yu cu ca mi cng on trong quy trnh sn xut? Cng on no c nh hng quyt nh n cht lng m n lin? Mc ch v yu cu ca mi cng on trong sn xut: Cng on Mc ch Trn bt vi nc thnh khi bt do Trn bt Ha tan cc ph gia, phn tn chng u khp trong khi bt nho, lm cho khi bt nho Cn thCn tinh tr thnh mt khi ng nht Nhm chuyn bt nho t trng thi bi ri thnh tm bt c dy u n. Lm ng nht khi bt v tng n hi cho khi bt nho v gim lng khng kh ha ln trong bt nho Khi i qua cc l cn bt l bt s c nn cht thnh l Yu cu m 30 33% t ng u cao, khng vn cc ln, trng thi bi ri khi nm nh bt trong tay, m tay ra bt khng ri rc, dnh tay, bt mm do. Sau khi ra khi trc cn bt cn c b mt tng i mn, dy ng u. L bt mng, mm, xp, khng rch, khng b lm m (do c ln bt kh vo) Khng c l xp, b mt lng u, trng ng. Kch thc ca l bt mng dn khi qua cc trc cn, l

 d to hnh. ng thi c tqc dng dn l bt n thit Ct si Hp chinthi ngui Nhng nc lo trnh vt mif b vn cc sau khi hp Nhm h ha b mt si m Nhm bin tnh protein gim v nt ca si m Tng dai ca si m trong nc si, tng bng Rt ngn thi gian chin To hng v c trng cho sn phm To cho si m c cht lng cao hn. Chin Nhm thun li cho qu trnh bo qun m Thay th mt phn nc bng mt lng cht bo thch hp nhm lm tng gi tr dinh dng to mu, mi thm, v c trng cho vt m. Lm ngui H nhit ca vt m n nhit mi trng b ko si. To hnh dng, kch thc c trng cho si m n lin. -

bt qua trc cn tinh dy khong 0,8 1,2 mm. Si m lng, khng b rng ca. Si m ri, to thnh gn sng vi khong cch gn u nhau. B mt si m lng, mn Si m c ng knh d= 0,8 1mm Du c vut u trn tng si m Si m vng hn, dai hn, mm hn. Sau khi hp si m chin u 80-90% Si m khng b bin dng, khng b nho, khng b kt dnh li trn khay hp Nc lo phi ngm u trong vt m Sau khi qua nc lo, si m phi mm mi, khng b bin dng. Vt m sau khi chin c m <4,5% Mu vng u, khng c m trng qu 2 cm, m khng chy kht, gy nt, khng c mi v l. Hm lng cht bo tng, c mi v c trng ca m n lin. B mt vt m kh, ro m bo nhit ca vt m nhit

Vut du

nhanh

Lm kh du trn vt m, ko di thi gian bo qun.

tng ng nhit mi trng

Cng on nho bt c nh hng quyt nh n cht lng m n lin v cc c tnh dai, n hi ca si m c hnh thnh trong cng on ny. Cu 5: Gii thch ti sao phi trn kh, trn t ring? Trn lun mt ln c khng? Phi trn kh, trn t ring v cc thnh phn cc nguyn liu c c tnh khc nhau. Nh CMC di tc dng ca mui s b vn cc, kh tan, do ta phi trn t CMC. Ngoi ra, trn ring s lm tng kh nng ng du ca khi bt hn. Cu 6: Ti sao phi cn m nhiu ln? Th no l cn th, cn tinh? Trong qu trnh nho bt, khng kh chui vo hnh thnh cc l hng cha kh, do ta phi cn nhiu ln loi b cc l hng cha kh ny nhm trnh gy si m khi ct si, to hnh. - Cn th: bt nho c a xung 2 cp trc th c ng knh ln nht so vi cc cp trc cn li. Vn tc trc cn th nh, to lc nn ln p bt thnh tm. - Cn tinh: h thng cn tinh c 5 cp trc vi khong cch gia hai trc ca cc cp trc nh dn. Cu 8: Trnh by u nhc im khi s dng cht mu t nhin v mu nhn to? Cht mu t nhin Cht mu nhn to

- Khng gy c hi cho ngi - D s dng, thun tin trong vn u im s dng. chuyn. - S lng ln, khng gii hn - C bn cao, cng mu liu lng s dng. cao. - Phi qua cc cng on nh - C kh nng gy c i vi Nhc im chn, xay tch mu. n nh. ngi s dng. mc phm mu cho php c s dng ca nh nc. -Km bn, cng mu khng - Phi xc nh nm trong danh

Cu 9: Ti sao dng shortening chin m? -

y l du thc vt cha cc axit bo khng no c it ni i, do n hn ch c qu trnh oxy ha du trong khi chin cng nh trong bo qun sn phm. Nhit nng chy 43-45oC, khi sn phm iu kin thng, du s ng li trn b mt si m lm cho si m lun kh. To hng thm c trng cho sn phm.

Cu 10: Mc ch hp m? B qua giai on ny c khng? Mc ich: Nhm h ha b mt si m Nhm bin tnh protein gim v nt ca si m Tng dai ca si m trong nc si, tng bng Rt ngn thi gian chin th hp chin hay khng hp chin sn phm.

Ty thuc vo tng cng ngh ch bin v yu cu c th ca tng sn phm m c

Bi 10: MT NG (XOI)
1. Tng quan 1.Tng quan nguyn liu Xoi Xoi dng sn xut mt ng phi c chn cao, c mi v v mu sc c trng v cng mnh nht, cu trc mm thun li cho qu trnh thu dch qu. Nguyn liu cho sn phm mt ng khng c yu cu cao v hnh thc bn ngoi, c th s dng nhng tri b dp, v hay h hng mt phn min sao phn a vo sn xut vn t yu cu v cht lng v v sinh an ton thc phm.
ng

Ngi ta cho thm ng lm cho thc phm tng cht dinh dng v to p sut thm tu cao bo qun sn phm. ng dng trong sn xut l ng saccarose, yu cu ng phi tinh khit, tt, lng saccarose trn 99% v nc khng qu 0.2%, ng trng tinh th khng c tp cht.
Nc

Nc dng ch bin l nc t tiu chun cho php dng trong cng nghip thc phm. Nc dng trong sn xut phi m bo cc ch tiu do B Y T quy nh. Acid citric L tinh th khng mu, ngm 1 phn t nc. Khi ha tan trong nc ct to dung dch trong sut, v chua tinh khit, khng c v l. B sung axit citric nhm to ra hng v hi ha trong sn phm, trnh phn ng hi ng ng thi gip peptin to gel tt hn.
Cht to ng

Pectin: To gel bn, cu trc gel dai, trong. Kh nng to gel ca pectin ph thuc vo chiu di ca chui pectin, v mc methoxyl ha. Phn t pectin c th lin kt vi 1 protein tch in (+) . Do , nc qu khng b ng li khi gia nhit. Chiu di ca phn t quyt

nh cng ca gel: Nu phn t pectin qu ngn th n s khng to c gel mc d s dng vi liu lng cao.Nu phn t pectin qu di th gel to thnh rt cng. Mc methoxyl ho quy nh c ch to gel: HMP: to gel bng lin kt hydro. iu kin to gel: [ng] >50%: ng c kh nng ht m, v vy lm gim mc hydrat ha ca phn t pectin trong dung dch pH = 3-3,5: pH acid trung ha bt cc gc COO-, lm gim tch in ca cc phn t. [Pectin] = 0,5-1%: Khi dng lng pectin vt qu lng thch hp s gy ra gel qu cng. Lin kt hydro c hnh thnh gia cc phn t pectin c th hydroxyl hydroxyl, carboxyl carboxyl hoc hydroxyl carboxyl. Kiu lin kt ny khng bn, do cc gel to thnh s mm do bi tnh linh ng ca cc phn t trong khi gel. Trong nc qu pectin thng to gel dng ny.

C ch to gel bng lin kt hydro LMP: to gel bng lin kt vi ion Ca2+ . iu kin to gel: khi c mt Ca2+, ngay c nng < 0,1%, khng cn ng v acid. LMP, t l cc nhm COO- cao, do cc lin kt gia nhng phn t pectin s c to thnh qua cu ni l cc ion ha tr (II), c bit l Ca2+. To ra gel n hi tt.

C ch to gel bng lin kt vi ion Ca2+ Agar : To gel rt bn, cu trc gel cng, dn, trong. Kh nng to gel ph thuc vo nhit , ban u agar pha lin tc v nc pha phn tn. Khi a nhit ln cao ln hn 90oC, agar tr thnh pha phn tn v nc l pha lin tc do lc ny hnh thnh dng dung dch bao gm nhng tiu phn mixen, gia mixen l phn t agar. Khi h nhit xung 35oC cc ht mixen c bao bc xung quanh mt lp nc lin kt li to thnh gel dn n s phn b li din tch trn b mt ca nhng ht mixen. Kh nng hnh thnh gel thun nghch nhit l c im duy nht lm cho agar c mt s kt hp cn thit trong nhiu ng dng. Khi to gel, cc cu ni hydro lm tng tnh bn vng ca cu trc mch agar, chng li mt cch mnh lit s phn ly ca hn hp dch ngay c khi tng kh mnh nhit .

Hnh 7.3 C ch to gel ca agar 2. Tiu chun sn phm. Trnh by sn phm: Sn phm thng c cha trong l thy tinh trong sut c th thy c ng nht ca jam. Ch tiu ha l: Nng cht kh: 68 1% Hm lng acid: 6% pH: 3,5_4,5 ng nht: >95% Sn phm phi c d ng. Th bng cch lt ngc l ng, nu sn phm b chy hoc nh git l khng t yu cu. Ch tiu cm quan: Mu: mu t nhin, c trng cho mu ca tri cy nguyn liu. Mi: mi t nhin ca nguyn liu, khng c c mi peptin hoc mi ng. V: v ngt ca ng khng c t mt v ngt t nhin ca nguyn liu, c v hi chua d chu ca acid. Cu trc: ng nht, b mt lng. Cht lng: Nhng dng h hng thc phm thng gp ca sn phm mt ng l va, phn nc v ci tch ri khng cn trng thi ng nht, xut hin nm mc trn b mt. 2. Quy trnh ch bin 2.1. S quy trnh ch bin

2.Thuyt minh quy trnh

La chn

Mc ch: Qu trnh ct gt bn cnh la chn nhng tri c chin ph hp, b i nhng tri h hng nng, qu trnh ny cn nhm ct b, ta bt nhng phn h hng trn tri b h mt phn, gt v. Cc bin i ca nguyn liu: nguyn liu s ng u v chn, nhng phn h hng c loi b. Thit b: s dng phng php th cng. Ra Mc ch: Qu trnh ra s lm sch t ct , bi bn, v mt phn vi sinh vt. Thit b: S dng phng php th cng, ra di vi nc. Xay nhuyn. Mc ch: Xay nhuyn s ct nh tht tri, ph v lp v t bo, h tr v lm tng hiu sut cho qu trnh lc. Cc bin i ca nguyn liu: nguyn liu thay i kch thc, v t bo b x rch, dch bo v cc loi enzyme ni bo thot ra. Thit b: dng my nghin ct ( my xay sinh t). Lc Qu trnh lc s phn chia nguyn liu thnh hai phn: dung dch v b . Cc bin i ca nguyn liu: nguyn liu gim khi lng do tch phn b lc, dch thu c mn v c kch thc ng u. Thit b: s dng phng php th cng: dng da lc. C c 1 Mc ch: Lm tng hm lng cht kh . Cc bin i ca nguyn liu: hm lng cht kh tng ln 10 Brix, khi lng dch gim t 625g v 385g.

Thit b: s dng phng php th cng( bp gas), quy o lin tc trnh b kht. Phi ch 1 Cho ng saccharose theo t l 90 % khi lng dch. Mc ch: Tng v ngt, ng, bo qun sn phm. Tng hm lng cht kh. C c 2 Mc ch: Ko di thi gian bo qun (v hn ch vi sinh vt pht trin do t nc, p sut thm thu cao). Lm tng hm lng cht kh ln 60 Brix Chun b cho qu trnh to ng tip theo. Cc bin i ca nguyn liu: nguyn liu gim khi lng, tng kh do bay hi nc.Mu bn thnh phm c th b sm dn, c thm mi ca cc sn phm to thnh do phn ng Mailard.Cc phn ng ha sinh b nh ch hon ton. Vi sinh vt b c ch do nhit v do hm lng cht kh cao. Thit b: s dng phng php th cng, bp gas, cho la nh quy o lin tc.
Phi trn 2

Mc ch: To cu trc gel ng cho sn phm. Cc bin i ca nguyn liu: hnh thnh cu trc gel bng cch to thnh cc lin kt ngang gia cc si polysaccharide, cc thnh phn khc c nht trong mng gel. Tin hnh: Pectin1,5%, agar 0,5% c ngm trng n trong nc m theo t l 1:19 trc ri mi b sung vo. Acid citric 0,5% nhm trnh phn ng hi ng ng thi gip peptin to gel tt hn. Chit rt Mc ch: phn chia sn phm vo cc chai to ra cc n v sn phm. Tin hnh: rt nng.

 Bi kh_ghp m Mc ch: Bi kh nhm loi ht kh trong l trc khi ghp kn, lng kh ny s gy ra hin tng x m khi thanh trng. Bi kh cng s hn ch ccphn ng oxi ha v s pht trin ca nhm vi sinh vt hiu kh trong qu trnh bo qun. Ghp m nhm cch ly hon ton sn phm vi mi trng bn ngoi, trnh hin tng ti nhim vi sinh vt. Tin hnh: un nc si,cho l vo gi trong 5 pht ghp m. Thanh trng Mc ch: Tiu dit vi sinh vt, nh ch tt c phn ng ha sinh trong nguyn liu. Tin hnh: Qu trnh thanh trng gm 3 giai on: gia nhit, gi nhit 5 pht, lm ngui. Nu khng lm ngui nhanh th khong nhit 50_60 l khong nhit thch hp cho vi sinh vt cha b tiu dit sau thanh trng c iu kin phc hi. 3. Nhn xt sn phm v bn lun 3.1. Hiu sut s dng nguyn liu Mi cng on Nguyn liu ban u Sau x l (loi v, ht) Dch sau khi lc 3.2. Gi thnh sn phm Nguyn liu Xoi th ng in nc chim 105 nguyn liu Gi sn phm 3.3. Nhn xt sn phm Khi lng 1000 (g) 720 (g) 625 (g) Khi lng (gam) 1000g 347g Hiu sut 72% 86.8% Thnh tin 20.000 6940=7000 2000 29000

Sn phm c cha trong l thy tinh trong sut nhm thy c ng nht ca jam: jam ng nht. Khi lt ngc l ng, sn phm khng b chy nn t v ch tiu ha l( ng). Sn phm c mu t nhin. Vy sn phm t cht lng. 4. Tr li c hi Cu 1: C s khoa hc ca quy trnh ch bin cc loi mt qu? Mt qu l cc sn phm ch bin t qu ti hoc t qu bn ch phm (pur qu, nc qu, qu sunfit ho) nu vi ng n kh 65-70%. ng cho vo mt qu khng ch tng v ngt m cn bo qun sn phm. T bo vi sinh vt trng thi co nguyn sinh nn b ngng hot ng. V vy nhiu loi mt nu xong c th khng cn thanh trng. Mt s loi mt khc c kh thp hn cn phi thanh trng vi thi gian ngn, ch yu dit nm men, nm mc, cn vi khun khng pht trin trong mt qu, l mi trng c acid cao. Phn ln cc loi mt cn c ng nht nh. Cht to ng c sn trong qu l pectin. Trng hp cn tng ng ca sn phm, ngi ta pha thm pectin bt, pectin c c, agar-agar (thch) hoc cc loi qu giu pectin (nh to) Cu 2: Phn loi mt Mt ng: Mt ng ch bin t nc qu hoc xir qu. Ngi ta thng dng nc qu trong sut. Nu nc qu sunfit ho, trc khi nu mt phi kh SO2 bng cch un nng hm lng SO2 trong sn phm khng qu 0,025%. Ty theo nht ca nc qu v ng ca sn phm m ngi ta hoc khng pha thm pectin. Mt nhuyn: Mt nhuyn ch bin t pur qu, c th dng ring mt chng loi hoc hn hp nhiu loi qu, c th dng pur qu ti hay pur qu bn ch phm. Ty theo c ca sn phm m quy nh t l ng pha vo pur qu. Loi mt nhuyn c ng trong khay g yu cu c c cao hn loi mt nhuyn thng ng trong hp st, l thu tinh hay loi ng trong thng g kn.

Mt ming ng: Mt ming ng ch bin t qu (ti, sunfit ho hay lnh ng) nguyn hay ct ming, nu vi ng, c pha hoc khng pha thm acid thc phm v pectin. Mt kh: Mt kh l sn phm nu t qu vi nc ng v sy ti kh 80%, trn b mt ming mt c mt mng trng c. Phn bit cc loi mt ng: Mt ng thng c phn loi theo nguyn liu, t mt hay t nhiu loi tri cy, hoc phn loi theo dng sn phm: Jelly l mt ng dng trong sut i t nc p trong. Jam l mt ng dng c i t pure tri cy. Marmalade l mt ng dng trong sut c ln nhng ming tri cy. Mt ng vi hm lng cht kh thp:40_50 Bx Mt ng vi hm lng cht kh trung bnh:50_60 Bx Mt ng vi hm lng cht kh cao:60_70 Bx Mt ng: ch bin t nc qu trong sut, sn phm c trng thi ng v trong sut. Mt nhuyn: ch bin t qu nghin mn, sn phm c, nhuyn. Mt ming ng: ch bin t ming qu, sn phm l mt khi ng c ln ming qu. Mt rim: Ch bin t nguyn qu nu vi ng, sn phm dng nguyn qu, dng sir c. Mt kh: ch bin t nguyn qu hoc ct ming sn phm dng kh, ng dng kt tinh. Cu 4:Nhng loi rau qu thng c s dng sn xut: Mt ng, mt nhuyn:nhng tri mng hay tri nc, c t l tht tri cao, c mi v v mu sc c trng nh xoi, mng cu, u hay l tri c nhiu nc nh cam , chanh, bi Mt kh, mt rim: tc, v cam , v bi, gng, ht sen

Ngoi ra , ngi ta cn phn loi mt ng theo hm lng cht kh:

Cu 3:Yu cu ca cc loi mt:

Cu 5:Cc qu trnh nh hng ch yu n cht lng mt ng Qu trnh c c l bc quan trng nh hng n cht lng v cc ch tiu ca sn phm mt ng. C c lm cho sn phm c nng cht kh cao, tng gi tr dinh dng v cm quan, d bo qun. T gim thiu c chi ph bao b vn chuyn cng nh bo qun. Cu 6:Bn cht ha hc ca peptin Polysaccharide d th, mch thng, l dn xut methyl ca acid pectic Acid pectic l 1 polymer ca acid D-galcturonic, lin kt vi nhau bng lin kt 1,4glucoside. Mt chui gm khong 10000 phn t galactoronic to thnh mt phn t pectin M= 10000-100000. Cc pectin v acid pectinic c cc nhm hydroxyl (-OH) nn c kh nng hydrat ha cao. Cc phn t pectin mang in tch m nn chng c kh nng y ln nhau, do lm gin mch v lm tng nht ca dung dch. V vy khi lm gim tch in v hydrat ha s lm cho cc phn t pectin xch li gn nhau v tng tc vi nhau to nn mt mng li 3 chiu rn cha pha lng bn trong. Kh nng to gel ph thuc ch yu vo 2 yu t: chiu di ca chui pectin v mc methoxyl ha. Qu trnh to ng ca peptin: iu kin to ng v tnh cht ca gel peptin: Mc methoxyl ho quy nh c ch to gel: * HMP (High Methoxyl Pectin): DE > 50% hay MI >7%: to gel bng lin kt hydro iu kin to gel:[ng] >50%, pH = 3-3,5; [Pectin]= 0,5-1% * LMP: (Low Methoxyl Pectin LMP): DE < 50 % hay MI < 7%. to gel bng lin kt vi ion Ca2+. iu kin to gel: khi c mt Ca2+, ngay c nng < 0,1%, khng cn ng v acid. Cu 7:Ngoi peptin cn c ph gia khc s dng to gel trong cng ngh sn xut mt ng l :agar, gum, alginate

iu kin to gel v tnh cht gel ca mi loi: Ngoai pectin, con nhiu phu gia c s dung trong cng ngh san xut mt ng: alginat, agar. Alginat: iu kin tao gel: khi co Ca2+ Tinh cht gel: khng thun nghich nhit, cu truc gel gion, trong. Agar: iu kin tao gel: nhit thng 30-400C, pH ti u la 8-9. Tnh cht gel: cu truc gel cng gion trong Cu 8:C th b qua giai on c c 1 c khng ? gii thch Giai on c c 1 l bc chun b trc khi iu chnh n diu kin thun li ri cho pectin vo. Nu b qua giai on ny th nng ng khng , lng acid v pectin phi cho nhiu nhng cha chc cho ra c sn phm tt. Cu 9:Sn phm c cn thanh trng khng ? gii thch V sn phm c kh v hm lng ng cao nn khng nht thit phi thanh trng, nhng trong qu trnh chit rt phi thc hin nhanh v gi v sinh trong qu trnh ch bin. Tuy nhin i vi sn phm ny phi qua thanh trng v theo ch tiu ha l th nng cht kh phi t 681 % th khng cn thanh trng, nhng do nng cht kh sn phm lm ra ch t 50% . Cu 10:B sung ng v ph gia to ng cng lc c khng? Gii thch Khng nn b sung ng v ph gia to ng cng lc v nh vy s nh hng n ha tan ca ng, thi gian sn ko di nhm ha tan ng s gim kh nng to ng ca gel. Do ta s b sung ng trc, n lc lng cht kh t yu cu th mi cho ph gia to ng vo.

Bi 11: BNH BAO NNG

1.Tng quan v sn phm v nguyn liu 1.1.Tng quan v sn phm T rt lu, bnh bao l mn n thn thuc trong khu phn n sng ca ngi Vit Nam d chic bnh ny li c xut x t Trung Quc. y l mt loi bnh lm bng bt m c nhn, c hp chn trong xng v c mi thm c trng. Ty theo khu v v s yu thch ca ngi dng chn nhn bnh ngt hay mn, nhn tht hay nhn rau. Bnh bao ca ngi Vit thng nh hn bnh bao Trung Quc, thnh phn nhn cng khc. Tuy nhin, nhn bnh bao thng lm t tht heo xay, mc nh, nm hng, min, lp xng, trng chim ct hoc trng g. Ngoi ra, phn bt lm bnh cng l cng on quan trng trong vic lm nn bnh bao. Ngy nay, bnh bao c nhiu loi khc nhau, ta c th phn loi bnh bao da vo cc cch sau: Theo nguyn liu lm bnh:

Bnh bao chay: bnh bao chay nhn tri cy, bnh bao chay trng, bnh bao Bnh bao c nhn: Nhn mn: bnh bao xu mi tht heo, bnh bao xu mi tm, cua, bnh bao trng ct tht heo, bnh bao x xu Nhn ngt: bnh bao nhn khoai mn - nhn ht sen, cade

sa, bnh bao u xanh, bnh bao nhn rau c

Theo phng thc lm n: Bnh bao lm n bng phng php ln men: dng nm men, bnh khng c Bnh bao lm n bng phng php ha hc: dng cc loi bt n NaHCO3, mi khai, n u, xp nhng tn thi gian ln men v b tn hao cht kh NH4HCO3 khng tn thi gian ln men, nu bnh bnh c m qu cao th NH3 s b gi li trong bnh gy ra mi khai.

 Theo phng thc ch bin: Bnh bao hp: bt bnh n mm, v bnh dy, mu trng Bnh bao chin: v bnh mng, mu vng m, gin, xp, bo. Bnh bao nng: v bnh c phn lp, gin, kh.

1.2. Tng quan v nguyn liu: 1.2.1. Bt m: 1.2.1.1Tiu chun nh gi cht lng bt m: 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 Protein: hm lng protein khng thp hn 7,0% (tnh theo cht kh). m: khng c vt qu 15,5%. cc acid bo t do c trong 100g bt tnh theo cht kh.

Cc thnh phn khng bt buc:

Ch tiu sinh hc:

ngi.

Bt m v cc thnh phn b sung u phi sch, v sinh v ph hp vi cht Khng c cha vi sinh vt vi s lng gy nh hng ti sc kho con 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 thc phm.

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.

1.2.1.2 Yu cu v bt m trong sn xut bnh bao:

Cht lng bt m c nh gi thng qua hm lng v cht lng 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 nh gi cht lng ca gluten t ca bt m ngi ta dng cc ch s nh mu sc, n hi, chu ko 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 dng bt m cht lng cao v chu ko nh th bt nho thng b chy khng t yu cu, bnh lm ra t xp. Chnh v cht lng ca gluten c nh hng ln n qu trnh ch bin v cht lng sn phm. i vi sn phm bnh bao cn c n xp nn dng bt m c cht lng gluten trung bnh, chu ko tt (thng dng bt m s 8 ) 1.2.2. Bt nng Bt nng cn gi l bt sn hoc tinh bt khoai m, thnh phn ch yu l tinh bt. Tinh bt khoai m c xp n cao khi chin th gp phn lm tng xp cho bnh. Cng dng Bt nng to snh st nh : cc mn xo, mn xp To dai, trong sut nh : bnh da ln, bnh bt lc... To s phn lp trong cu trc bnh bao chin. To xp n cao trong sn xut bnh phng tm.

Ch tiu cht lng : m < 12 %. Hm lng Carbohydrate > 85 %.

1.2.3. M nc M nc thu c bng cch nu nng chy m nhit di 80oC ( trnh hin tng m b vng v c mi kh chu ). Mc ch ca vic s dng m nc tng t nh du n v shortening, gip to cu ni a bo gia cc phn t protein to cu trc khung mng gluten trong qu trnh hnh thnh bt nho. ng thi m nc cha hm

lng axit bo khng no thp hn ch qu trnh oxi ha khi nho trn tip xc vi khng kh v trong qu trnh chin. nhit thng m trng thi rn, c tnh do c trng to cm gic kh ro, mm mn cho sn phm.
Chng ta c th thay th m bng du v shortening, tuy nhin du cha hm lng axit bo khng no cao d chu tc ng ca s oxi ha lm i kht sn phm trong qu trnh chin; shortening c hm lng axit bo bo ha cao khc phc c nhc im, trong qu trnh chin n gp phn to mu sc mi v cho sn phm. 1.2.4. Mui

Mui dng ci thin tnh cht gluten, to v, lm tng kh nng ht nc v gim tc thy phn protein (do mui c ch hot ng ca enzyme protease) Phn loi mui n Ty theo phng php sn xut v khai thc, mui n c my dng sau: Mui m. Mui bin. Mui kt ta. Mui n (mui phi).

Mui chia ra lm 4 loi: mui tinh, mui thng hng, loi I v loi II. Cc ch tiu kim tra mui n. Mui tinh c mu trng cn cc loi mui khc c mu xm nht, vng nht, hng nht. Mui khng c mi, khng ln vi nhng tp cht bn khi nhn bng mt thng. Pha 5% mui trong dung dch, c v mn, khng c v l khc. 1.2.5. ng ng s dng trong sn xut bnh bao l ng saccharose. ng c tc dng to v ngt cho nhn bnh.

Ch tiu ng s dng trong ch bin thc phm Thnh phn Saccharose (%) m (%) Tro (%) ng kh (%) pH Mu sc 1.2.6 Bt ngt Bt ngt (hay m chnh) l tn thng gi ca Monosodium Glutamate (vit tt l MSG), l mui ca axit glutamic, mt trong hn 20 loi axit amin kin to nn protein c th. Glutamat natri c trong c th con ngi qua cc qu trnh trao i cht. Cc thc phm thin nhin nh nm, u, rong bin, c chua chn c khong 0,1 n 1 % khi lng l glutamat natri. Monosodium Glutamate (bt ngt) l mt loi ph gia thc phm c tc dng iu v lm cho thc phm ngon v hp dn hn. Bt ngt hin nay c lm t nguyn liu thin nhin nh tinh bt sn v mt ma ng bng phng php ln men, mt qu trnh tng t nh sn xut bia, gim, nc tng.
Tnh cht vt l

Ch tiu 99,7 0,15 0,15 0,15 7 Trng

Tinh th rn khng mu, khng mi. C v mui nht. Nhit nng chy 232 C.

 tan trong nc 74 g/ml.

S dng

Glutamat natri l 1 cht c kh nng tng khu v, tng cm gic ngon ming, c bit trong cc mn n c c, tht hay nm. V th glutamat natri c dng nhiu trong cng nghip ch bin thc phm, vi s c mt ca nhiu m chnh c th gim c cc gia v khc v i khi thay i c v gc ca thc phm m vn cho cm gic ngon ming. Trong cc thc phm ch bin sn nh bt nm, bt canh, khoai ty chin,... thng c nhiu bt ngt.

2. Quy trnh sn xut bnh bao chin: 2.1. S quy trnh ch bin ti phng th nghim: Bt bnh bao Mui, ng Nc, m, trng Trn kh Trn t Nho bt bt Ve cy Chia bt
Bt nng + m nc

u xanh Bc v Nu chn Tn nhuyn Trn nhn Chia phn Ve trn

Hn hp 1 Cn trn Cn trn Gi nhn Nhn

Bnh bao nng

Nho trn

Nng

2.2. Thuyt minh quy trnh: 2.2.1 Chun b nguyn liu: o Hn hp 1 Bt m s 8: 500g M nc: 150g ng: 35g Trng g: 1 ci o Hn hp 2 Bt nng 100g + m nc 50g trn u sau v trn v chia lm 35 phn. Mc ch: Bt nng c s dng di dng bt kh cha h ha, trn vi m nc v sau l cn chung vi bt nho sau cn nhiu ln to iu kin cho bt nng phn phi vo bt m to thnh nhiu lp bt phn cch nhau. Di tc ng ca m lm cho bt nng v bt m khng th dnh vo vi nhau, to khong khng gian cha kh trong qu trnh chin th lp kh ny gin n to cu trc cho bnh bao.

Nhn bnh Mt gng: Mt da: ng: Ch bng: Lp xng: u xanh: Vani Du n: M trng 200g 200g 200g 50g 1 cy 400g 2 ng 100g 50g

X l nguyn liu:

Nguyn liu c sn ch cn ct to hnh nh: lp xng ct ht lu, mt da ct nh, m em rang cho chn, lp xng ct lt mng. u xanh bc v em nu chn ri tn nhuyn sau em trn vi ng, du v tt c cc thnh phn trn li vi nhau, chia lm 30 phn bng nhau lm nhn cho bnh bao chin. 2.2.2. Trnh t tin hnh: Trn kh u tin ta tin hnh trn kh bt m vi cc thnh phn mui, ng. Trong bt m gluten v tinh bt u c kh nng ht nc trng n, cc thnh phn khc nh mui, ng cng c kh nng hydrat ha cao nn tranh dnh nc vi gluten v tinh bt. Ta tin hnh trn kh bt m vi mui, ng trc to s phn b ng u gia cc thnh phn trong khi bt trnh hin tng hydrat ha cc b ca gluten v tinh bt, lm gim kh nng ht nc trng n hnh thnh cu trc khung mng gluten, cu trc bt nho. Trn t Sau tin hnh trn khi bt vi cc thnh phn trng, m nc, nc vo cho n khi khi bt t m thch hp. Nc l thnh phn quan trng gip cho protein, tinh bt ht nc trng n to cu trc khung mng gluten hnh thnh cu trc bt nho. Nc cng l thnh phn ha tan cc thnh phn trong bt nho nh mui, ng to s ng nht trong khi bt. M nc cho vo qu trnh trn t nhm tng cng s hnh thnh khung mng gluten, nhng phn t lipit s chen vo cc lin kt gia nhng phn t protein lm phn cch cc lp bnh gip bnh mm mi, v bnh mng, mm mn hn. ng thi m nc ng c nhit bnh thng to s kh ro cho bnh tng thm gi tr cm quan cho sn phm. M nc cha hm lng axit bo bo ha cao nn gim hin tng oxi ha cc ni i gy hin tng i kht trong qu trnh nho trn tip xc vi oxi c bit trong qu trnh chin.

Trong lng trng trng cha ch yu l albumin c kh nng to bt trong qu trnh chin hay hp bnh bt kh n ra lm n bnh. Cn trong lng c hm lng cht dinh dng cao, to mu mi cho bnh, ng thi trong lng cha nhiu lecsithin c tc dng lm bn h nh tng trong bt nho (do n l mt phosphatid c mt u a nc v mt u a bo ). Nhng bin i ch yu xy ra trong qu trnh nho trn: vi nhau. Trong qu trnh nho trn, di cc tc ng c hc to nn nhng lin ng thi trong qu trnh ny c s tham gia hot ng ca h thng kt ha hc gia cc thnh phn. enzyme: amylase, protease Yu cu bt m sau trn t Bt phi nho thi gian to iu kin protein ht nc trng n, bt c mn v n hi theo yu cu, khng dnh tay, do, d dng to hnh bnh. Thi gian nho trn ny ph thuc vo loi bt m s dng v yu cu ca sn phm. nho qu. bt Tin hnh trong 30 pht nhm n nh khi bt nho, protein, tinh bt ht nc trng n, cc thnh phn khc c ha tan hon ton trong khi bt nho, to iu Lng nc dng phi va , bt nho khng kh qu cng nh khng Tinh bt ht nc trng n Nguyn liu ha tan Hydrate ha ca protein bt m hnh thnh khung mng gluten nht tng kt dnh cc thnh phn trong khi bt nho Cc nguyn liu ban u ri rc sau khi nho trn tr thnh mt khi ng Th tch v khi lng ring do cc thnh phn nguyn liu lin kt cht ch

nht, do v n hi.

kin phn phi li m trong khi bt nho, sau ly ra v thnh cy, ri chia lm 35 phn nh, cc phn bt ny c cn mng chun b gi bnh. Cn trn Ly 1 phn hn hp 2 cho vo 1 phn hn hp 1, gi li em cn, tin hnh gp trn nhiu ln to s phn lp trong khi bt t tng kh nng gi kh to cu trc xp n ca bnh. Cn trn Tc dng ca cn bt nho: to b mt nhn, phn b u lng khng kh trong bt nho nn bnh s c cu trc mn, xp. Khi cn nht gim v do tng. Trong qu trnh ny, bt khng c cn mng qu s d dng b rch v lc bao nhn, bt cn dy qu, nh hng n tnh cht cm quan ca sn phm. Khi cn bt, cn t tm ming bt ra ngoi to hnh trn. tm ming bt dy hn ngoi ra ming bt trnh b nt v bnh trong qu trnh sau. Gi nhn t nhn bnh vo gia v bnh, tm li theo kiu xp ly bnh quai vt, gi cht mp u bnh khng b bung ra khi nng, mi v bnh mt nhn, bt bnh kt hp to hnh cho bnh. Ch hn ch lm bnh bin dng, m bo bao kn nhn hon ton. Nng Mc ch: lm chn bnh, to mu, to mi v, to cu trc thch hp cho bnh, tiu dit vi sinh vt, v hot enzyme, to cu trc, c nh khung gluten cho sn phm. Bnh bao sau khi gi nhn xong em nng trong l nng, di tc dng nhit l nng lm cho bt bnh phng ln, vng u. Cch tin hnh: cho bnh bao sau khi to hnh cho ln khay c lt mt lp du mng chng dnh ri em cho vo l nng. Nhng bin i xy ra trong qu trnh nng: - Di tc dng ca nhit gluten b bin tnh mt nc to cu trc bnh.

- Tinh bt ly nc thot ra t qu trnh bin tnh gluten b h ha bm dnh ln khung mng gluten to cu trc gin xp cho bnh. - Cc phn ng Caramen, Maillard xy ra to mu sc v mi v hp dn cho bnh trong qu trnh nng. - Phn ng phn hy bt n xy ra gii phng kh CO2, NH3 lm bnh n, tng th tch bnh. - C s thay i m trong khi bt nho, ban u lp v ngoi tip xc trc tip vi nhit nn gim m nhanh, dn n s chnh lch m gia tm v v bnh nn c s di chuyn m t bn trong ra ngoi lm bnh chn. Tuy nhin nu tc hnh thnh v bnh sm s ngn cn s thot m t tm ra ngoi v vo mi trng lm cho bnh cng v khng chn. - Bn cnh cng xy ra mt s phn ng khng mong mun trong qu trnh nng bnh l nhit cao lm chy kht b mt bnh

Ch : lm bnh bao nng khng s dng men lm n, bnh n l do khng kh

c lu gi trong cc lp v bnh trong qu trnh nho trn, v cn ct to hnh. Khi chin di tc dng ca nhit, khng kh trong bnh gin n lm bnh n ra. 4. Kt qu: 4.1. Nhn xt v cc sn phm thnh cng: V bnh

V bnh chn vng u, p, gin Bnh mm va phi, khng b kh cng. V bnh c mt s phn lp. To hnh cha t.

Nhn bnh

Nhn va n, nm gia v t nhng hi b t. Nhn kt thnh khi nhng khi n b ri rc

4.2. Cc hin tng xy ra mt s sn phm khc: Cc bnh ny khng phn lp do qu trnh cn trn gia hn hp 1 v hn V bnh x x do qu trnh cn qu mc lm rch v cc lp bt nn khi tin Lp v cng bn trong bnh cha chn: do ch chin khng ph hp v hp 2 cha t yu cu hnh qu trnh chin th nhng lp bt ny chn s bong ra ngoi. trong qu trnh chin th lp v mt nc trc to thnh lp v sm ngn cn s thot m t bn trong lm cho bnh sng. thn. V bnh c mu sm en mi kh chu: do qu trnh chin qu mc lm bnh b chy, ng thi xy ra cc phn ng oxi ha du to mi i kht. 5.Tr li cu hi Cu 1: Bnh im tm l g? K tn cc loi bnh im tm trn th trng? Bnh im tm l nhng loi bnh thng dng n vo bui sng v c gi tr dinh dng cao hn bnh m do c b sung nhng cht c hm lng protit cao v cht bo. Mt vi loi bnh im tm trn th trng nh: h co, bnh bao, cc loi bnh cun, cc loi bnh ngt (bnh tart trng, rau cu xoi,), bnh sng b, bnh m kh,... Ban u ngi ta ch dng bnh im tm vo bui sng, nhng hin nay bnh c phc v cho n qu tra v cho c ba khuya. Cu 2: c dim ca loi bt m dng sn xut bnh bao? Bt m lm bnh bao hp: Loi bt trng, c xay t phn li ca ht la m. Trong thnh phn ca bt m lm bnh bao c cha sn benzoin peroxit c tnh ty trng; enzyme -amylaza v -amylaza; vitamin C; NaHCO3, (NH4)2CO3; cht nh ha; monoaliglycerid; protase. Cu 3: Yu cu ca sn phm bnh bao hp? Bnh bao chin? Trong qu trnh chin nhn bnh b l ra ngoi do khi gi nhn khng cn

Bnh bao hp t yu cu khi v bnh trng, thm, n xp nhng bnh li mm mn, cc thnh phn ca nhn cn i, v va n. Hnh dng b ngoi ca bnh bao phi hon chnh, c hnh trn hoc hnh bu dc. B mt khng c nhng khim khuyt nh c np nhn, li lm, c m vng, m xm, m en, khng c d vt. V yu cu khu v: khng c mi v l, khng dnh rng; bnh bao phi c mi c trng ca bt m sau khi ln men v hp chin i vi bnh bao chin th bt bnh phi phng rm ln, lp v vng u, cm tng ch cn cn nh l lp v y s gin v tan ra trong ming, c s phn lp v bnh bao. Cu 4: Nhng yu t no trong quy trnh sn xut nh hng n cht lng bnh bao? Trong quy trnh sn xut bnh bao trn th giai on nho trn, bt v hp bnh c th coi l giai on quan trng nht. Nho bt l mt khu rt quan trng c nh hng r rt n khu tip theo ca qu trnh k thut v cht lng ca bnh. Khi bt nho thu c c cu trc ng nht gm bt nc, men, mui v cc thnh phn khc. Khi ng nht ny c cu trc v cc tnh cht vt l xc nh. Cc hp cht protit ng vai tr quan trng trong vic hnh thnh mng li khung gluten. Protit bt nho trng ln v tng th tch nhiu ln. S trng ca hp cht protit to thnh b khung c cu to xp, do bt nho c tnh n hi v do. Trong khi bt nho, ngoi pha lng cu to t nc t do, protit ha tan, ng v cc cht khc, cn c pha kh hnh thnh do s tch ly cc bt kh trong khi nho v cc ti kh CO2 do ln men. Nh vy c th ni bt nho l h phn tn gm 3 pha: rn, lng, kh. Bn cnh cng , thi gian v nhit nho cng nh hng n cc tnh cht ca bt nho. Mun bnh ngon, xp n th phi lm n bt nho. Trong qu trnh ln men bt nho, nm men chuyn ng v tinh bt qua cc giai on bin i trung gian v cui cng to

CO2 lm n bt nho, ngoi ra cn c cc sn phm ph to cho bnh m c mi thm ngon c trng. Thi gian, nhit v m ca khi bt trong qu trnh cng nh hng n cht lng bnh sau ny. Cu 5: Ti sao phi dng bt ni v bt khai trong quy trnh sn xut bnh bao? Trong thnh phn ca bt nho c s dng nhiu cht bo, cht bo ny s bao quanh ly t bo nm men lm gim kh nng hp th thc n ca nm men chnh v vy m trong sn xut bnh bao thng lm n bng phng php ha hc. Bt ni v bt khai (hn hp NaHCO3 v (NH4)2CO3) lm tng n cho sn phm. Cc cht ny c kh nng phn hy to ra kh CO2 hoc NH3 trong qu trnh gia nhit, bnh s hnh thnh cc l hng kh bn trong bnh lm bnh n xp, mm nh hn. Khi gia nhit, (NH4)2CO3 sinh ra 82% lng kh, trong khi NaHCO3 sinh ra 50% CO2. c s dng trong qu trnh sn xut cc loi bnh khng s dng c men nh cc loi bnh bng lan, cookies v cracker, bnh bao, biscuit, snack c tc dng to thm xp ca bnh v gi xp bnh sau khi nng. Liu lng s dng: Ty theo xp mong mun m iu chnh hm lung. Thng thng t 3% - 5% /hm lng bt s dng. Cc cht to xp n thng s dng nh:

Bt n: Baking soda hay sodium bicacbonat (NaHCO3) cn c gi l bt ni,

dng tinh th hoc bt trng, c tinh khit > 84%. Khi thc hin qu trnh gia nhit bnh, baking soda s phn hy to thnh kh CO2 lm n bnh nhng nu cho qu nhiu bt n th c nhiu kh to ra lm v khung gluten. NaHCO3 => Na2CO3 + CO2 + H2O (1) NaHCO3 => NaX + CO2 + H2O (2) Qu trnh (1) din ra trong khong thi gian ngn th cng tt v bnh cng n xp. Qu trnh (2) do s c mt ca mui acid lm kh to ra t t trong sut qu trnh nng

v s to kh trong khong thi gian ngn. Do s dng (1) hoc (2) l ty thuc vo mi loi bnh.

Bt khai: Bt khai hay amoni cacbonat (NH4)2CO3 c kh nng to kh ln (NH4)2CO3 => NH3 + CO2 + H2O

(82%) v to nhiu NH3:

Do kh CO2 khng mi nn khng lm thay i cht lng sn phm. Trc y bnh bao, mt s biscuit... ngi ta thng s dng bt khai to xp ca phn bt ngoi nhng bt khai to ra kh NH3 lu li mi khai gy s kh chu cho ngi tiu dng nn gn y cc nh lm bnh thay th dn bt khai bng bt ni vi nhng u im to xp cho bnh nhng khng c mi khai). Gii hn s dng: 0.2 % Cu 6: Gii thch c ch kh mi khai ca chanh, gim n? Trong thnh phn ca gim v chanh ch yu l cc acid hu c, th cc acid ny s trung ha cc cht kim (NH3) gy mi hi, bn cnh cc acid ny c kh nng hp th NH3 v khi gia nhit cc acid hu c ny c bay hi cao hn nc nn s bay hi v mang theo cht ny, t lm gim mi hi khai cho bnh. Cu 7: Gii thch c ch lm phn lp v bnh bao nng? to s phn lp cho v bnh bao nng, trn chung hn hp: bt m + nc m (hn hp 1) vi bt nng + m nc (hn hp 2), mi hn hp c nho trn ring ri mi nho trn li vi nhau. V m khng tan trong nc to mng bao quanh bt phn cch bt m v bt nng. V mt tnh cht v cu trc ht tinh bt 2 loi bt ny hon ton khc nhau. Qu trnh cn ct iu chnh khng kh trong bt, ta cn gp np 3 ln to nhiu lp cho bnh sau ny. Cu 8: Cc yu t lm nh hng n n xp ca bnh bao? Cc yu t lm nh hng n n xp ca bnh bao:

Cht lng ca bt m, nm men T l gia cc thnh phn trong khi bt nho: nc, bt, nm men, Ch nho trn, thi gian, cng v nhit nho trn. Thi gian, nhit , m bt nho khi . Ch hp bnh

Cu 9: Cc yu t lm nh hng n gin, xp, tch lp ca bnh bao nng? Cc yu t lm nh hng n gin, xp, tch lp ca bnh bao nng: Cht lng ca bt m, nm men T l gia cc thnh phn trong khi bt nho: nc, bt, nm men, Ch nho trn, thi gian, cng v nhit nho trn. Hm lng bt nng s dng Phng php cn, to hnh Thi gian, nhit , m bt nho khi . Ch nng bnh.

Cu 10: C ch ty trng bt m? Cc phng php thc hin? Mu sc ca bt ph thuc vo thnh phn v lng cc sc t c trong ht v chuyn vo bt. Thnh phn sc t c trong ht ch yu l xantophin v caroten. c im ca cc sc t ny l d b oxi ha to thnh cc dn xut khng mu. Khi khng kh xm nhp cng nhiu, qu trnh oxi ho xy ra cng nhanh th bt cng trng, nhng d gy hin tng ng ca bt. V vy, cn iu chnh lng khng kh thch hp bt va trng, va khng b ng.

NaHSO3: dng ty trng. H+ phn ly t NaHSO3 tn cng vo v tr ni i

lm cc hp cht mu dng khng no chuyn thnh dng no, mt mu, kt qu l bt tr nn trng hn.

Benzoyl peroxide (E 928): Benzoyl peroxide [C6H5C(O)]2O2 l mt ph gia thc

phm c th c s dng nh mt cht x l bt do c tnh oxy ha rt mnh, n c s dng rng ri lm trng hu ht cc loi bt nh bt lm bnh m, bt c gluten cao, bt

m a dng, bt lm cake, bt lm cc pastry. (wheat flour) bi v chng c hiu qu lm trng cc k ln v khng c nh hng g khi dng chung vi tc nhn lm mnh bt. Benzoyl peroxide oxy ha cc carotenoids ngun gc t nhin trong bt v kt qu l lm trng bt m. N thng c dng do mt s ngi tiu dng thch bt mu trng n nhng mu trng ng. Khi bt m c ch bin thnh thc phm, hu ht cc benzoyl peroxide c chuyn i thnh axit benzoic, mt cht bo qun thng c s dng. Cc axit benzoic khi vo c th n s c bi tit ra ngoi theo ng nc tiu. Hm lng s dng: khng c qu 150 ppm trong bt, v c hoc khng kt hp vi ti a 900 ppm cc cht sau: calcium carbonate, calcium sulphate, dicalcium phosphate, magnesium carbonate, potassium aluminum sulphate, sodium aluminum sulphate. Theo codex: khng vt qu 60 mg/kg trong bt. Acetone peroxide (E929): (AP) c bit n nh l mt cht ty trng v ci tin bt vo nm 1961. AP c s dng nh l mt cht mang ca tinh bt, ch yu l mono acetone (khong 90%) vi phn cn d nh l dime acylic v mt t hydrogen peroxide d. AP l mt cht c kh nng oxy ha nhanh v lm gim nhanh chng hm lng lin kt SH ca bt nho v lm tng sc bn ca bt nho. Tri vi cc cht ci tin khc, AP hot ng trn bt m kh v s hot ng ca n xy ra hon ton trong 24h v c sc bn tt hn hn cc cht x l khc. Trong bt nho t hiu qu tng t th cn mt lng AP nhiu hn so vi khi dng iodate hoc azodicarbonamide. Liu lng s dng trong khong 25mg/kg bt.

 Lipoxygenase: Vic b sung mt lng nh bt enzyme lm t u nnh hay u fava vo bt m ty trng cc sc t carotenoid, tng bn, ci thin tnh cht bt v c th tng th tch bnh m. Ngi ta c chng minh rng lipoxygenase loi II c kh nng ci tin v tc dng ty trng. Lipoxygenase xc tc qu trnh oxy ha acid bo khng bo ha thnh h monohydroperoxides tng ng. Ngc li vi enzyme lipoxygenase ca bn thn bt m, enzme lipoxygenases ca u nnh v u fava sinh ra cc gc peroxy oxy ha cc carotenoid v cc thnh phn bt khc. C ch tc dng ci thin ca lipoxygenase vn khng gii thch c. Hiu qu ch c th thy c s hin din ca lipid v khng kh. Hot ng ca enzyme lipoxygenase c th to ra mi v khng mong mun trong bnh m, v vy s lng bt enzyme thm vo hn ch trng lng khong 1% khi lng bt.

TI LIU THAM KHO 1. http://vi.wikipedia.org/wiki/D%E1%BB%A9a 2. http://sites.google.com/site/hc02bsh/tailieu 3. http://community.h2vn.com/index.php?topic=1981.0 4. Thc s L M Hng, 2005, Gio trnh cng ngh ch bin thc phm ng hp. 5. Quch nh, NguynVn Tip, NguynVn Thoa, Cng ngh sau thu hoch v ch bin rau qu, NXBKHKT- HNi, 1996 ***