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Nhng sn phm Hidr ha du bo

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MC LC
Phn I: Gii thiu v phn ng hidro ha du bo A-Gii thiu v nguyn liu 1, Du bo 2, Nguyn liu s dng ch yu a. Du lc b. Du u nnh c. Du bp d. Du hng dng B-Phn ng hidro ha du bo Phn II: Nhng sn phm hidro ha du bo A-Shortening 1, Tnh cht vt l 2, Thnh phn v qu trnh sn xut 3, Phn loi 4, Mt s sn phm shortening a. H thng sn phm shortening ca hng MASTER CHEF b. H thng sn phm shortening ca hng GOLDEN BRANDS c. CRISCO d. Sn phm shortening Vit Nam B-Margarine 1, Tnh cht vt l 2, Thnh phn a.Cht nh tng ha b.Cht hng c. Cht mu d. Vitamin e. Cht bo qun f. Mui 3, Cc loi Margarine a. Margarine cng (Stick Margarine) b. Whipped Margarine c. Margarine lng d. Bakery Margarine e. Margarine khng cha nans-acid f. Nhng gi cha margarine phi trn (Package Margarine Mix) C-Vanaspate Ghee 17 Ti liu tham kho Trang 2 2 2 2 2 3 3 4 5 7 7 7 7 8 8 8 10 11 12 13 13 13 13 13 13 13 14 14 14 14 14 15 15 16 16 18

Nhng sn phm Hidr ha du bo

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PHN I: GII THIU V PHN NG HIDR HA DU BO


A.GII THIU V NGUYN LIU CA PHN NG: 1.Du bo: l nhng cht bo ly t nguyn liu thc vt( du thc vt). Du thc vt khc vi du khong ch, du khong c bn cht hyrcacbon v thng thu c khi chng ct du m. Du thc vt cng khc vi tinh du, tinh du khng cha cc glixerit m cha mt hn hp gm aldehit, xeton, ru, hyrcacbon v este ca axit bo phn t thp. Du bo l hn hp cc glixerit m ch yu l triglixerit. Chng cha cc axit bo khng no v tr bta, thng dng cis v khi un nng, c mt xc tc s chuyn thnh dng trans, khng tt cho sc khe. Phn loi:Da vo ngun khai thc, du thc vt chia ra: du t ht v du t tht qu. Cc loi du bo ny th tt cho sc khe, nhng thng khng tt cho qu trnh lm bnh v: -Khi bi chng(c th dng vi ng) th chng khng gi uc khng kh, v chng khng to ra kt qu nh cht bo rn. - Chng cng lm mm bt go nn khi lm bnh gp kh khn. 2.Nguyn liu s dng ch yu l: du u phng, du u nnh, du oliu c ch s IV cao. a.Du lc: IV:93-99 Nhit nng chy: 238- 240.5 OC Thnh phn cc axit bo(%) C14 Myristic Trace C16 Palmitic 9.8 - 10.8 C16:1 Palmitoleic 0 - 0.5 C17 Heptadecanoic 0 - 0.1 C17:1 9 - Heptadecenoic 0 - 0.1 C18 Stearic 2.0 - 2.8 C18:1 Oleic 44.3 - 53.2 C18:2 Linoleic 27.5 - 34.1 C18:3 Linolenic 0.1 - 0.7 C20 Arachidic 1.1 - 1.2 C20:1 Eicosenoic 1.2 - 1.8 C22 Behenic 2.6- 3.2 C22:1 Erucic 0 - 0.2 C24 Lignoceric 1.5 - 2.0 TOTAL SATURATED ACIDS 17.0 - 20.1 TOTAL MONO-UNSATURATED ACIDS 45.5 - 55.8 TOTAL POLYUNSATURATED ACIDS 27.6 - 34.8 b.Du u nnh: IV: 129-133 Nhit nng chy: 238- 240.5 OC

Nhng sn phm Hidr ha du bo

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Thnh phn cc axit bo(%) C14 Myristic 0.1 C16 Palmitic 10.0 - 10.7 C16:1 Palmitoleic 0 - 0.2 C17 Heptadecanoic 0 - 0.1 C17:1 9 Heptadecenoic 0 - 0.1 C18 Stearic 3.8 - 4.3 C18:1 Oleic 23.4 - 26.7 C18:2 Linoleic 49.7 - 53.9 C18:3 Linolenic 6.8 - 8.5 C20 Arachidic 0.3 - 0.5 C20:1 Eicosenoic 0.1 - 0.4 C22 Behenic 0.3 - 0.4 TOTAL SATURATED ACIDS 14.5 - 16.1 TOTAL MONO-UNSATURATED ACIDS 23.5 - 27.4 TOTAL POLYUNSATURATED ACIDS 56.5 - 62.4

c.Du bp: IV: 111- 131 Nhit nng chy: 218- 224 OC Thnh phn cc axit bo (%) C14 Myristic Trace C16 Palmitic 10.4 11.0 C16:1 Palmitoleic 0 - 0.2 C17 Heptadecanoic 0.1 C18 Stearic 1.9 - 2.2 C18:1 Oleic 25.4 30.0 C18:2 Linoleic 54.9 59.4 C18:3 Linolenic 1.1 - 1.7 C20 Arachidic 0.3 - 0.5 C20:1 Eicosenoic 0.2 - 0.4 C22 Behenic 0.1 - 0.2 TOTAL SATURATED ACIDS 12.8 14.0 TOTAL MONO-UNSATURATED ACIDS 25.6 30.6 TOTAL POLYUNSATURATED ACIDS 56.0 61.1 d.Du hng dng: IV: 119- 144 Nhit nng chy: 249- 252 OC Thnh phn cc axit bo (%) 3

Nhng sn phm Hidr ha du bo

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B. PHN NG HIDR HA DU BO: khc phc nhng nhc im trn v to ra sn phm phong ph, ngy nay, ngi ta dng phn ng HIDR HA. l phn ng cng Hir vo ni i ca axit bo, xc tc Ni hay Pd, nhit 180- 190 OC.

Du bo sau khi b hir ha, cc tnh cht thay i: dng lng chuyn sang dng rn, c( s ni i b hidr ha ty theo sn phm), ch s It( IV) gim, nhit nng chy tng, gim s oxi ha, n nh du. Khi kt hp vi hyr, du thc vt tr nn ging vi cht bo ng vt, trong thc t sn xut, ngi ta ch hidr ha n mt mc no v vn gi li mt s ni i. C 2 kiu hidr ha: - Hidr ha chn lc 1 s du thc vt lm gim hm lng axit linolenic v do lm tng bn ca du. V d nh hidr ha du u tng lm gim hm lng axit linolenic t 9% xung di 1%, IV t 130 xung 115. - Hidr ha ton phn hay ton b nhm mc ch to ra cc cht bo rn lm nn sn xut margarin hoc sn xut m nh ha. iu kin ca qu trnh hidr ha c chia lm 2 kiu: chn lc( selective) v khng chn lc( nonselective). Cc thng s th tng ng vi cc iu kin phn ng( cc hng s, nh hng ca phn ng la chn, s ng phn ha thnh dng trans, loi xc tc). Nhng iu khc nhau ny to ra cc sn phm c thng s SFI thay i. SFI l cha kha trong thnh phn sn phm shortening v margarine t qu trnh hidr ha du bo, c s lin kt cht ch gia nhng iu kin phn ng v t l sn phm cui cng. S c mt ca axit khng no c phn nh qua ch s IV, cng vi SFI quyt nh hnh dng ca sn phm. - Selective: ( to Margarine) Qu trnh ny to ra sn phm cha nhiu cht bo hn qu trnh Nonselective v c dinh dng cao. - Nonselective: ( to shortening) Nhng iu kin ca qu trnh Hidr ha Thng s phn ng Nhit Ap sut Hidr S kch thch c cn ca xc tc Loi xc tc Dng ng phn trans ng cong hnh dng SFI Hidr ha c chn lcSelective Cao Thp( 1 tam) Thp Cao( 0.05% Ni) Chn lc S lng ln Dc Hidr ha khng chn lcNonselective Thp Cao( > 3 atm) Cao Thp( 0.02% Ni) Khng chn lc S lng nh Nng, cn

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SFI: Solid Fat Index( tiu chun cht bo rn): l 1 n v ch s lng cht bo rn trong cht bo ti nhng iu kin thay i. Ngy nay, c th ha rn du bo bng cch thay i v tr axit bo trong triglixerit. Qu trnh ny khng lm thay i t l ni i hay to ra ng phn( sn xut shortening). Tuy nhin, phn ng ny c nh hng n gi tr dinh dng v n lm gim lng axit bo cn thit, hm lng vitamin, mu sc ca cc cht mu carotenoit thng c mt trong du.

PHN II: NHNG SN PHM HIDR HA DU BO


A. SHORTENING: m thc vt 1. Tnh cht vt l: Shortening l cht bo khan( khng ging margarine, n c cha nc) c s dng ph bin trong cng ngh lm bnh. Bng vic la chn chnh xc nhng thnh phn v bin i c trng, chng ta c th to ra cc sn phm c SFI mong mun. Cc sn phm ca shortening v cc loi margarine dng cng nguyn liu, nguyn tc sn xut ging nhau nhng c 1 im khc nhau c bn. Margarine cha khong 17 % cc hp cht c nc, tt c nguyn liu trong qu trnh phi c to ra trong ng kim loi khng g. Tri li, cc sn phm shortening c th dng thay i nhit trong ng cacbon kim loi. Tuy nhin, ngy nay, tt c cc h thng my t u s dng kim loi khng g. Ty thuc vo s lin kt i b ph nh hidro ha m shortening c dng rn hay bn rn, khng c mi thm(c th c mi nh, khng r rt). Cc sn phm shortening trn th gii c thnh phn trong cng thc khc nhau, nh sn xut phi ch n rn ca sn phm. C mu ph thuc vo nguyn liu, thng c mu trng hoc mu ng ty t l. Mt l do bn c th s dng shortening trong cng thc nu n l n d chy ra nhit cao, v vy trc khi bnh b mo m v chy ra, ngi ta cho vo l nng bt lm bnh c cha shortening, bt m v trng c trn vi nhau. Cho nn n c th c s dng lm bnh nhng khng th dng ph ln b mt c. N km hm s hnh thnh ca nhng yu t cha nhiu protein trong bt la m, lm cho n c cu to b mt nh, ngn (nh trong bnh quy ng). Shortening thng c dng nu, nng, lm bnh khi mi to mi thm. Shortening l nguyn liu ca nhiu mn n, sn phm, khi thm vo n to ra cu trc sng v mn. Shortening c th c lm lnh hay ng cng( c bit l trong kh hu m) nhng nhit phng trc khi s dng.

Nhng sn phm Hidr ha du bo

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Shortening nu c bo qun c th gi c 1 nm sau khi m, v 2 nm nu khng m. C nhit nng chy cao hn b v margarine, cha 100% du m so vi 80% trong b v margarine. 2. Thnh phn v qu trnh sn xut: Du bo sau khi c tch v lm sch, sn xut shortening, u tin, ta phi la chn cc cht bo c thnh phn c nh v im nng chy c trng, chng trn vi nhau to ra tnh cht nng chy theo mun trong sn phm shortening. Khi to ra shortening c thng s SFI nh mong mun. Trong qu trnh hidr ha du 1 phn, nh sn xut c th s dng du lng v nhng mng nc sa. Sau giai on trn vi t l mong mun l giai on kh mi. T cht kh mi, hn hp c th c gi trong kh Nit cho n khi s dng, sn xut. Tip theo l giai on trn, lm lnh v trn khng kh , kh Nit vo cht bo. Sau ta phi gim p sut Nit sao cho trong shortening cha 12- 15 % Nit v chng s b y ra sn phm cui cng. S phn tn kh ny to ra mu trng mong mun ca sn phm, ng thi ngn chn qu trnh oxi ha trong sut qu trnh ng gi. Sau khi c ng gi shortening c a vo phng v chng t 2 n 4 ngy, nhit 27- 29 OC. Thnh phn cu to gm: cht kh mi ng vt, du thc vt c trn vi nhau cho ra mt sn phm c do v cht lng nng ph hp. Shortening cng cha cc thnh phn cht bo, gi l monoglixerit v diglixerit. l nhng tc nhn nh ha cng vi nc v khng kh c trn vi nhau to shortening, v lm n dy hn, to cu trc dng gel cho sn phm. 3. Phn loi: _C hai lai ch yu: +Shortening rn: c s dng ch yu trong cng ngh lm bnh m v n c th ph u khp b mt bt bnh, ng thi n s khng lm no phn bt n tip xc. +Shortening lng: c s dng ch yu trong nhng cng thc thc nu nng hay thng c gi l shortening nng chy nh cng thc lm bnh kem, bnh m. 4. Mt s sn phm shortening: a.H thng sn phm Shortening ca hng MASTER CHEF Sn phm All purpose shortening 100 All purpose shortening Heavy duty frying shortening Dng Do Thnh phn trn nhn hiu Du u nnh b hidr ha 1 phn Du u nnh v ht ng cc b hidr ha 1 phn Du u nnh b hidr ha 1 phn Dimethypolysiloxane 6 Thng s tiu biu Mu sc: 1.5R max FFA : 0.05% max MDF :46-48.3 OC IV : 72- 78 Mu sc: 2.0R max FFA : 0.05% max MDF :44-46 OC IV : 70- 76 Mu sc: 2.0R max FFA : 0.05% max MDF : 38-40 OC ng dng Lm bnh ngt, qui, chin. Lm bnh ngt, qui, chin Dng chin

Do

Do

Nhng sn phm Hidr ha du bo

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Donut frying shortening Hi-melt donut frying shortening Pie dough shortening TDT

Do

Du u nnh b hidr ha 1 phn Du u nnh b hidr ha 1 phn Du u nnh b hidr ha 1 phn Du u nnh b hidr ha 1 phn Du u nnh b hidr ha 1 phn Du u nnh b hidr ha 1 phn Du u nnh b hidr ha 1 phn

Do

Do

Lng

002 646

Lng Lng

727

Do

IV : 68- 72 Mu sc: 2.0R max FFA : 0.05% max MDF : 38-40 OC IV : 68- 72 Mu sc: 2.0R max FFA : 0.05% max MDF :43-48 OC IV : 78 Mu sc: 1.5R max FFA : 0.05% max MDF :38-40 OC IV : 75- 85 Mu sc: 1.5R max FFA : 0.05% max MDF : 27OC max IV : 106- 110 Mu sc: 1.5R max FFA : 0.05% max MDF : 24 OC max Mu sc: 1.5R max FFA : 0.05% max MDF :40-42 OC IV : 65- 69 Mu sc: 1.5R max FFA : 0.05% max MDF :35-37 OC IV : 70- 75

Lm bnh rn, bnh nng nhn ngt Lm bnh rn, bnh nng nhn ngt Lm bnh nng

Dng chin, nng, shortening Dng lm snach Ch bin sn phm sa L cht lm y, ch bin sn phm sa, pho mt, chin..

b.H thng sn phm shortening ca hng GOLDEN BRANDS

Sn phm
LP501

Loi sn phm Du u nnh hidr ha 1 phn

Thng s k thut Mu sc: 1.5R max MDP: 39- 41OC IV: 73

LP502

Du u nnh v ht ng cc hidr ha 1 phn Mu sc: 2.0R max MDP: 46-49OC

Nhng sn phm Hidr ha du bo

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LP504

Du u nnh hidr ha 1 phn

IV: 76- 80 Mu sc: 1.5R max MDP: 46- 48.3OC IV: 78 Mu sc: 1.5R max MDP: 38.3OC IV: 70 max Mu sc: 1.5R max MDP: 43.3- 47OC IV: 75- 80

LP508

Du u nnh hidr ha 1 phn Du u nnh hidr ha 1 phn

LP511

Sn phm
LP503

LP507

Loi sn phm Thng s k thut Du u nnh v ht ng cc hidr ha 1 phn( Mu sc: 2.0R max vi Methysilicone, 1 tc nhn ngn chn s MDP: 39- 41OC to bt) IV: 66- 69 Du u nnh hidr ha 1 phn( vi Mu sc: 1.5R max Methysilicone, 1 tc nhn ngn chn s to MDP: 38.3- 40OC bt, 1 tc nhn chng oxi ha) IV: 68- 71

Sn phm
LP500

Loi sn phm Thng s k thut Du u nnh v ht ng cc hidr ha 1 phn( Mu sc: 2.0R max vi Monoglixerit v Diglixerit) MDP: 38.3- 40OC IV: 76- 85 Du u nnh v ht ng cc hidr ha 1 phn( Mu sc: 1.5R max vi Beta- Carotene nh cht to mu) MDP: 48.3- 52OC

LP509

(*) MDF:Mettler Drop Point Fahrenheit FFA:Free Fat Acid-s lng axit bo t do IV: Iodine Value- ch s It Mu sc: o bng my o mu Lovibond 8

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c.Crisco:Crisco l sn phm shortening u tin trn th gii vo nm 1911, v hin nay vn l sn phm ni ting trn th gii. Vi vic p dng cc k thut tin tin, nghin cu cc cng thc, thnh phn ca cc sn phm to ra cc sn phm rt phong ph v ph hp vi th trng. Thng 4 nm 2004, mt sn phm shortening mi ra i: Crisco Zero Grams Trans Fat Per Serving All-Vegetable Shortening. N cha du c c hidr ha v lm y trn vi du thc vt lng mang li 1 loi shortening ging nh Crisco ban u. Sn phm ny cha lng axit bo dng trans t hn, mc d hu nh tt c cht bo u chuyn v axit bo no. Tuy nhin s lng axit bo no trong tng sn phm Crisco rt c ch .

All Vegetable Shortening

All Vegetable Shortening- Butter flavor Shortening

White Rose Vegetable

Spectrum Organic Non- Hydrogenation Vegetable Shortening c lm t du c qua my p. N khng b hidr ha nn khng c axit dng trans, khng c s thay i ha hc, v rn t nhin nhit phng.

d.Shortening Vit Nam: - Vit Nam, hin nay cng sn xut c shortening ph hp vi m thc ca ngi Vit.

Nhng sn phm Hidr ha du bo

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Cc mt hng cng kh phong ph ph hp vi nhu cu khch hng. in hnh l sn phm shortening Tng An. Thnh phn:du Palm Stearine, du Palm Olein, du nnh c im: khng c cholesterol, hn ch ti a axit bo dng trans hoc khng c axit bo dng trans, c th to ra nhiu chng loi shortening. MARGARINE: b thc vt 1.Tnh cht vt l: l h nh tng rn c cha nhng ht nc c phn tn rt mn trong cc du thc vt c lm cng nhit nht nh sn phm c th phch tri ra c.Mc d Margarine trng thi rn nhng nhn chung n ch cha cha n 20% cht rn v trong mt vi trng hp < 5%, va n vn duy tr hnh dng 22-27OC. Margarine c bo qun nhit thp khong 10OC. Margarine c v tinh khit v mi thm ging b, c ng u v do, mu trng hoc mu vng ng nht trong ton khi. L mt sn phm c tnh thch nghi cao, n c th thay i v mu m cng nh thnh phn ph hp vi nhng nhu cu dinh dng khc nhau nh t l cholesterol, axit khng no v trans axit. N cn cha phytosterol gip lm gim tc hi ca cholesterol trong mu. 2.Thnh phn: ngoi du bo ra, sn xut margarine cn phi c: a.Cht nh tng ho : Lc u ch dng lecithin v monov diglycerides vi mc gii hn , nhng tiu chun ny c m rng cho vi cht hot ng b mt nh cc ester ca mono-diglycerides vi cc acid: acetic, acetyltatric, citric, lactic, tartaric Tuy nhin ngi ta vn dng cc cht cc cht truyn thng , lecithin c hm lng 0.1-0.2%. N gip gi bn cho h nh v cn gip s gii phng mui trong khi n . Mono-diglycerides dng cho hu ht margarine vi mc 0.5% . Nhng mono-diglycerides cng gi nh tng bn ng thi gi lun hng thm , cn nhng glycerides mn th cho nh tng lng lo v hng thm cng mau thot ra . b.Cht hng : Cc hp cht hng b tng hp thng c dng trong margarine. Chng c xc nh trn cc thnh phn phi trn nh lactones, butyric fatty acid esters, ketones, v aldehydes c bit l diacetyl c trong b to c hng c trng c hm lng 1-4ppm. c.Cht mu: Cht mu thng dng l carotenoids nh annatto, du c rt , du c . Apocarotenal l mt cht to mu tng hp c cng mnh nh - carotene. Cc cht ny khng nhng to mu m cn cho thm tin sinh t A. d.Vitamine Vic cho thm vitamin A vo sn phm margarine l bt buc . N c hm lng >= 15000 UI /pounds .Cn Vitamin D l khng bt buc nhng khi thm vo phi c t nht l 1500 UI. e.Cht bo qun Cht ny thm vo chng li s h hng do vi sinh vt v s bin i tnh cht do oxiho hay cc phn ng kim loi . Cc cht thng l acid sorbic ( chng nm men v nm mc ) v acid bezoic ( chng li vi khun , cc mui Ca, Na ca chng . Hm lng cho php l 10

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0.1-0.2% . Ngoi ra c th l propyl, octylv dodecylgallate , BHT, BHA, ascorbyl palmitatev ascorbyl stearate c cho php dng ring hoc kt hp vi mc 0.2%. f.Mui : Mui n c cho vo margarine lm tng hng v v cho margarine. ng thi n cng c tc dng bo qun . Hm lng cho vo thng l 1.5-3% , nhng nu m trong margarine t 6-19% th hm lng mui trong pha nc l 8-19%. 3.Cc loi margarine Quy trnh trn sn xut loi margarine mm . Ngoi ra cn cc loi margarine khc ch khc cch thc t sau qu trnh lm lnh a.Margarine cng (Stick margarine) Sau khi lm lnh ,dng sn phm c dn n thc hin qu trnh kt tinh song song v c gi yn trong 2 pht cho ti khi tinh th ang pht trin c tip tc dn ti im m sn phm hnh thnh vng chc chng li cc lc gy ra cho p y,to hnh v bao sn phm trong my ng gi t ng tc cao Nh tng c th gi n nh khi vo khun .Thit b s dng l twin crystallizer ( l nhng tr xylanh rng c m rng . Nhit ca dng sn phm tng ln vi do nhit ca s kt tinh )

b.Whipped margarine: Sn phm ny c sn xut cng vi s kt hp kh nitrogen vo margarine . Kh ny c dn vo mt trong mt thit b trong h thng trao i nhit lm lnh hay mt bn ca bm dng liu. Loi magarine ny i hi phi c s ht kh vo trong khi nhi trn trong thit b B-unit gii hn phm vi pht trin ca mng tinh th Thit b c nhng inh ghim xp xung quanh trc quay, nhng cy ghim ny n khp vi cy ghim khng chuyn ng nh ra t thn tr . Ch quay c iu khin cho php tinh th pht trin v ngn chn hnh thnh mng qu cng chc . Khi mm ,bn lng c ng gi ngay trong thit b ng gi c thit k c bit p cho sn phm khng c hoc c rt t kh nitrogen. Kh ny lm cho th tch margarine tng 50% ( dy t 30-150%) lm cho margarine mm hn v d phn b nhit lnh . Sn phm ny khc margarine mn l no c mng tinh th chc v rng hn c th qua khun in nh dng sau ng gi , nhng n mn hn margarine cng v bn trong c kh nn xp hn.

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c.Margarine lng Nhng loi margarine ny tm c s chp nhn c ngi tiu dng ln nh sn xut bi v vi lng nh th c th tm thy nhng chai ng kn trc tip t t lnh, cn s lng ln th c th bm v ong o d dng. Liquid margarine gi c trong nhit t lnh, trong khi fluid margarine th c bi cc tinh th bo l lng trong . Nhng loi margarine ny rt d dng cho vic chin nu, hoc chng c th c dng trt ln thc phm nu chn v thc phm p lnh. Liquid margarine c sn xut bng hai phng php. Phng php 1, mt hn hp ca du trng thi lng( cha hoc c hydro ho nh) vi mt lng nh cht bo rn c lm lnh v kt tinh trong ht thng Votator ch sn xut cc tinh th /. Khi lnh c gi trong vi gi trc khi cho n kt hp vi pha sa v lm lnh tr li(rechilled). Sn phm l mt nh tng n nh ti mi nhit lm vic(working). Phng php 2, pha du v pha sa c nh, trn trc tip vi nhau, sau lm lnh v bao gi. Sn phm c mi v c trng hn so vi sn phm lm t phng php 1, nhng phi lun bo qun lnh. Fluid margarine c sn xut bng cch thm vo 0.7-5% cht bo rn (hardfat), tt nht l dng / nh du ci hoc hn hp du ci- du bng vo du xalch, cng c th lm bng cch cho cho du thc vt vo margarine thng thng to thnh hn hp c t l 50:50. d.Bakery margarine Bakery margarine ch bin cho nhng s dng him v c bit c lm nh cht gy mi (aerated). Trong mt s phng php, chng c th c xem nh shortening, nhng li khng cha cht to nh c th dng trong chun b hu ht cc loi bnh ngt v mt s loi kem trng(pht). Cng p dng mt quy tc chung trong vic lp cng thc v trong sn xut bakery margarine v phn margarine thng thng, vi mt s khc bit xy ra trong vi thit b s dng v trong c trng ca sn phm. Mt dng ca Bakery margarine l margarine dng trong ba n c bao gi trong nhng container ln. Margarine hon thnh trong b phn Vatator loi B th tt hn trong b phn ng yn v c s dng trc ht cho vic chun b cream trng bnh. Margarine cho bnh nng thng thng c lm ging nh margarine dng trong ba n nhng c 4-8% cht bo rn thm vo nh mt cht lm mm, lm do. N c s dng phn ln trong nng, bnh ngt( trong trng, ng, sa, bt c hm lng nh nhau), bt nho( bnh bao). N cn c th s dng nh l roll-in margarine trong chun b bnh hnh nhn pht kem, bnh trn to. c bit roll-in margarine trong chun b bnh hnh nhn pht kem, bnh trn to thng c lm t lng bng nhau ca m ng vt c hydro ho v du nnh, vi khon 8% cht bo rn nh mt cht to mm, do. Margarine c lm lnh trn mt gin cun thay v trong h thng Vatator.

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Nhng sn phm Hidr ha du bo

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Margarine a nng bao gm hn hp m ng vt v du nnh hoc cha hydro ha, cho thm vo mt lng nh cht bo rn. Bt nho n c c dng ring lm dng bnh phng, n chng hn nh bnh kp, v bnh bao v cc loi Napoleon. N cha 90% cht bo v thng c nh vi nc nhiu hn l vi sa. Bt nho n thc vt c lm bng cch nh trn khon 25% du bng hardfat vi du thc vt cha hydro ha, m thng l du nnh. Animal- vegetable puff paste cha lng xp x lng cht bo cha hydro ha v du nnh, thm vo khon 15% hardfat. e.Margarine khng cha trans-acid Mt phn du v cht bo hydro ha dn n hnh thnh cc ng phn acid bo dng hnh hc( v d nh trans-acid) hoc lm v tr cc ni i b bin i. Quy trnh bao gm vic bt u este ha ca du nnh cha hydro ho vi khon 20% du nnh hardfat v sau th tip tc cc bc thng thng chun b cho nh ho v kt rn. Yaron et al(1973) kt lun rng margarine du c SFIs thch hp v gi tr dinh dng trung bnh, da trn t s ca linoleic i vi tng acid bo bo ha, c th c chun b t qu trnh este ha du nnh. Mc d lng trans-acid trong margarine du khng c to ra nhng vn c mt vi trans-acid hin din. f.Nhng gi cha margarine phi trn (PACKAGED MARGARINE MIX) Vi nhng pht trin gn y, mix c ng thnh nhng gi nh, ngi ni tr c th d dng chun b mt sn phm c tnh tan chy, thay th b. Mix, l h c kh nng t n nh, cha cht nh ho cho h nc trong du, hardfat v du thc vt, ngoi ra cn c th c mu, hng nhn to. chun b mt cht pht trong ba n, ngi ni tr c th thm nc lnh v mui vi s lng tu thch, nh trn hn hp ny trong vng 6 pht bng my trn thng thng trong nh bp, v lm lnh n. S lm lnh gip hnh thnh h nh tng bn v bo qun trong sut thi gian tng tr. Do s lng ca nc v mix tng i khng n nh, hm lng cht bo cc sn phm khc nhau th khng ging nhau, chng hn nh margarine gi king, cht pht du thc vt v margarine thng thng, c th l, 40-80% lipid. Nh mt chn la tt, mt vin nh khng cha du thc vt c th c dng chun b. Trong trng hp ny, ngi ni tr s lm tan chy n trong cho, cho thm vo mt t du thc vt nng tu theo la chn ca c ta, tip theo l cho nc v mui, ri em ng ha v lm lnh nh trn. iu thun li y l trn khng cn lm lnh cho n khi margarine c chun b, v margrine c th c chun b hng ngy vi s lng c tiu th nhanh khi vic lm lnh b gii hn v khng dng c. C. VANASPATI GHEE: c ngun gc t vic hydro ha du thc vt v khng cha du m ng vt. _C mu v mi v c trng: mu chanh nht, b mt bn rn th, hng chanh nht. _c to nn do s hydro ha ht bng, lc, u nnh, c, ci du, c bit l tng thnh phn du c. _Nng chy nhit t 31-41OC _V qu trnh ch yu to ra sn phm l hydro ha nn Vanaspati cha t l cao nhng trans axit (An : 50%, Pakistan: 27%). Nhng hin nay vi vic tng lng du c (a phn l axit bo no) trong sn phm nn lm gim nhu cu v hydro ha. _c bn trn th trng di dng sn phm ng trong hp thic. +Thi gian mt m: mc m c ging margarine +Thi gian nng: ging du. _c s dng ch yu trong chin rn, dng chung vi nc st, mn ngt v mn trng ming.

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Nhng sn phm Hidr ha du bo

Vit Hoi- Diu Linh

Kt lun: Nh qu trnh hidro ha m t du bo ta to ra c nhiu chng loi thc phm khc nhau, ph hp vi nhu cu con ngi, nhu cu sn xut. Cc sn phm ny to ra nhng mi v khc nhau v kch thch cho con ngi n ngon ming hn, cung cp nng lng cho hot ng sng. Tuy nhin, khng nn n nhiu cc sn phm ny, v n c th gy ung th, bo ph( y l tnh trng ph bin hin nay), cc bnh v tim ni nh th khng phi l chng ta khng nn n chng. Ngc li, chng cha cc thnh phn rt cn cho s sng Do , hng ngy, chng ta cn kt hp cc thnh phn dinh dng cung cp nng lng cho hot ng v c 1 sc khe tt.

Ti liu tham kho


1.Ha sinh cng nghip(trang 176-trang182)- L Ngc T (ch bin ), La Vn Ch , ng Thnh Thu, Nguyn Th Thnh,Bi c Hi, L Don Din. 2.Food Lipids (Food Applications of Lipids). 3.Fats and Oils Clyde Stauffer. 4.Ha hc hu c (trang 292 trang 298)- Trn Vn Thnh. 5.Ch tiu nh gi du bo Bo co TP04. 6.http://www.ehow.com/buy 7.http://www.gfgb.com/products 8.http://www.recipezaar.com 9.http://nutritiondata.com 10.http://www.crisco.com 11.http://www.cargilfoods.com 12.http://en.wikipedia.org/wiki/crisco 13.http://kitchen.apartmenttherapy.com/food 14.http://google.com 15http://msn.com

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Nhng sn phm Hidr ha du bo

Vit Hoi- Diu Linh

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