n chuyn mn

GVHD: Mc Th H Thanh CNG N CHUYN MN

Gio vin hng dn: Mc Th H Thanh Sinh vin thc hin: Tn ti: Cng ngh sn xut maltodextrin NI DUNG N 1) Trang ba: B Nng nghip v Pht trin Nng thn Trng Cao ng Lng thc Thc phm Khoa Cng ngh Lng thc Thc phm Phi c hnh logo ca trng N CHUYN MN Tn ti: Sinh vin thc hin: Lp: Gio vin hng dn: Nng, ngy.... thng..... nm...... 2) Mc lc 3) Li m u - L do chn ti - ngha khoa hc, thc tin v trin vng ca ti. 4) Ni dung: Phn I: TNG QUAN TI LIU (B tr mc nh sau: 1.1. 1.1.1. 1.1.1.1. 1.2. ) Trong phn ny c th gm cc ni dung sau: Tnh hnh nghin cu v maltodextrin v cc phng php sn xut maltodextrin trn th gii v Vit Nam. Gii thiu chung v nguyn liu chnh dng sn xut maltodextrin v la chn phng php sn xut maltodextrin. Phn II: CNG NGH SN XUT MALTODEXTRIN (B tr mc nh sau: 2.1. 2.1.1. SVTH: Phm Th M Yn Lp: 06C2
1

Lp: 06C2

 n chuyn mn 2.1.1.1. 2.2. )

GVHD: Mc Th H Thanh

Trong phn ny c th gm cc ni dung sau: S quy trnh, thuyt minh quy trnh v thit b c s dng trong tng cng on. Yu cu cht lng sn phm Phn III: KT LUN TI LIU THAM KHO Ti liu tham kho c xp ring theo tng ngn ng (Vit, Anh, Php...), cc trang web truy cp phi ch r ng dn v thi gian truy cp. TI LIU TING VIT TI LIU TING ANH TI LIU INTERNET Ti liu tham kho l bi bo th phi ghi r s trang tham kho l trang no? ca tp ch no? tn bi bo? Cch ghi: Tn tc gi (nm xut bn), tn bi bo, tn tp ch, s, trang tham kho. V d: Nguyn Thanh Mai (2005), Nghin cu quy trnh mui chua t cy nha am, Tp san khoa hc cng ngh, 6, 23-25. Ti liu tham kho c xp theo th t A, B, C (theo tn l ngi Vit Nam, theo h l ngi nc ngoi). Cch ghi: Tn tc gi (nm xut bn), tn sch, lun n hoc bo co, nh xut bn, ni xut bn. V d: [1]. Trn Minh Tm (2000), Cng ngh vi sinh ng dng, Nh xut bn Nng nghip, Thnh ph H Ch Minh. [2]. [3]. PH LC (nu c) ***V hnh thc: - ACM c dnh my trn giy A4, font Time New Roman, c ch 13, dn dng 1,5 line. - S trang ti thiu l 20 trang - C th km theo hnh minh ha cng tt - Hnh minh ha v bng biu phi c nh s th t theo tng phn Cch ghi: Nu l hnh u tin nm trong phn 1, th nh s l hnh 1.1. + ch thch hnh (nm di hnh) (V d: Sau khi chn hnh vi khun lactic th ghi ch thch nh sau: Hnh 1.1. Hnh nh vi khun lactic) Bng biu th 3 trong phn 2, th c nh s l bng 2.3. + ch thch bng (nm trn bng) (V d: Sau khi ghi ch thch: Bng 2.3. Thnh phn ha hc ca rau, tip theo s k bng v cc thnh phn ca rau)

SVTH: Phm Th M Yn

Lp: 06C2

 n chuyn mn

GVHD: Mc Th H Thanh

* Ch : Sau khi nhn cng, sinh vin phi lm bn k hoch phn b thi gian thc hin n v np cho gio vin hng dn. Thi gian gp gio vin thng n s cn c vo bn k hoch np. Sinh vin phi hon thnh n trc ngy 30/11/2008 v hon chnh np v khoa ng ngy 30/11.

SVTH: Phm Th M Yn

Lp: 06C2

 n chuyn mn

GVHD: Mc Th H Thanh

MC LC
SINH VIN PHI HON THNH N TRC NGY 30/11/2008 V HON CHNH NP V KHOA NG NGY 30/11...............................................................................3 MC LC........................................................................................................................4 HNH NH SN PHM 33..............................................................................................4 KT LUN 34.................................................................................................................4 TI LIU THAM KHO 35..............................................................................................4 DANH MC CC HNH NH..........................................................................................5
Chng 0. TNG QUAN V TI LIU...........................................................................................................................8 Chng 1. CNG NGH SN XUT MALTODEXTRIN T TINH BT SN BNG PHNG PHP ENZYME.............................................................................................................................................................................23

HNH NH SN PHM...............................................................................................33 KT LUN.....................................................................................................................34 TI LIU THAM KHO..............................................................................................35

SVTH: Phm Th M Yn

Lp: 06C2

 n chuyn mn

GVHD: Mc Th H Thanh

DANH MC CC HNH NH

DANH MC CC BNG
BNG 2.1: CC CH TIU CHT LNG CA TINH BT SN.[11].........................24

SVTH: Phm Th M Yn

Lp: 06C2

 n chuyn mn

GVHD: Mc Th H Thanh

M U
1.L do chn ti Tinh bt sn c ng dng rng ri trong nhiu lnh v nh cng nghip dt, cng nghip giy, cng nghip cht kt dnh, dc phm, cng nghip thc phm...Trong bi cnh hi nhp nn kinh t ton cu nn kinh t m vic ci tin cng ngh, nng cao cht lng sn phm l yu cu bc thit i vi cc doanh nghip. i vi cc nh sn xut tinh bt sn, vic u t sn xut cc sn phm t tinh bt sn l i hi bc thit, khng ch lm cho tinh bt sn ngy cng c ng dng rng ri m cn nng cao cht lng tinh bt sn p ng nhu cu ngi tiu dng, ci thin i sng ngi trng sn, t to ng lc cho s pht trin ca x hi. V th m cc sn phm mi t tinh bt sn khng ngng c sn xut v pht trin cho ti ngy nay. Nc ta c ngun tinh bt sn di do nht, chng c trng khp c ba min t nc. Vi c tnh d trng, sn lng cao, u t t nn tinh bt sn tng i r so vi cc loi tinh bt khc nh tinh bt ng, khoai ty...Nu ch s dng ngun tinh bt sn t nhin th kh nng ng dng cn hn ch, c bit trong cng nghip thc phm. a dng ho ng dng ca tinh bt sn vo cc sn phm thc phm th cn dng nhng phng php nhm lm thay i cc tnh cht ca tinh bt t nhin, cc phng php gi l cc phng php bin hnh tinh bt. Tinh bt b bin hnh bi cc tc nhn vt l, ho hc, sinh hc lm cho cc mch tinh bt b ct ngn i, c ni di thm hoc c sp xp li trong khng gian...nhm lm cho tinh bt c nhiu tnh cht mi nh: tng n, dai, gim hay tng nht...T ng dng vo cc sn phm thch hp. Maltodextrin l mt sn phm tinh bt bin tnh di tc nhn ho hc (acid) hoc sinh hc (enzyme). i vi phng php ho hc, mc d c s dng t xa n nay, song s dng acid bin tnh cn nhiu nhc im v tn km. Mt phng php bin tnh mi hn v hiu qu hn, l s dng enzyme lm tc nhn gy bin tnh. Phng php ny c th khc phc cc nhc im trong phng php acid. V vy trong ti ny cp n phng php bin hnh tinh bt bng phng php enzyme sn xut maltodextrin. SVTH: Phm Th M Yn Lp: 06C2
6

 n chuyn mn 2. ngha khoa hc v thc tin ca ti 2.1 ngha khoa hc

GVHD: Mc Th H Thanh

C th tin rng c mt tim nng ln trong vic s dng cc phng php c o pht trin thm nhng loi tinh bt mi c gi tr cao hn trong iu kin c s thc y thm ca khoa hc, cng nh s li cun ca ngi tiu dng. Bin tnh bng enzym c nhiu li ch hn so vi cc phng php khc, nh c th tm c enzym t s ln loi c sn, tc v hiu qu bin tnh cao v c kh nng bin tnh tinh bt trong iu kin nng nghip cng nh iu kin sn xut. Vic sn xut maltodextrin t tinh bt sn bng phng php enzyme s m ra c hi pht trin ngnh sn xut enzyme trong nc.C th tm c iu kin ti u thy phn tinh bt sn to Maltodextrin. Ngun enzyme thu nhn c tinh khit cao. Quy trnh cng ngh to Maltodextrin c kh nng a ra sn xut cng nghip. Ngoi ra, hng nghin cu Maltodextrin t thy phn tinh bt sn sng l hng mi s tit kim c chi ph sn xut v n gin cng ngh. 2.2. ngha thc tin Sn phm maltodextrin l mt sn phm to ra t tinh bt sn, c nhng tnh cht khc bit hn so vi tinh bt sn. T ta c th ng dng mt cch c hiu qu trong sn xut cc sn phm thc phm. Maltodextrin l s a dng ho thm ng dng ca tinh bt sn trong sn xut cng nghip cng nh p ng c nhu cu ca ngi tiu dng.

SVTH: Phm Th M Yn

Lp: 06C2

 n chuyn mn

GVHD: Mc Th H Thanh

Chng 0.
0.1 0.1.1. Tinh bt

TNG QUAN V TI LIU

Thnh phn ho hc ca tinh bt

Tinh bt c trong ht, thn cy v r c ca nhiu loi cy v ng cc. C hai hp phn chnh trong tinh bt l cc polyme amyloze v amylopectin. Nhng polyme c to nn t cc mch anhyroglucoza gn vi nhau bng cc lin kt glucozit. Amyloze v amylopectin lin hp bng lin kt hyro thnh cc lp hng tm dng ht. Amyloze c cu trc thng v trng lng phn t thp hn (khong 500.000), cn amylopectin c trng lng phn t cao hn, n vi triu v c cc mch bn ngn nhng rt phn nhnh. [1] 0.1.2. Cu trc ht tinh bt

Tinh bt l mt cacbohirat cao phn t bao gm cc n v D-glucoz ni vi nhau bi lin kt -glucozit. Cng thc phn t gn ng l (C6H10O5)n trong n c gi tr t vi trm n khong mi nghn. Tinh bt c dng ht mu trng to bi hai loi polime l amiloze v amilopectin. Amiloze l polime mch thng gm cc n v D- glucoze lin kt vi nhau bi lin kt -1,4- glucozit (Hnh 1.1).

SVTH: Phm Th M Yn

Lp: 06C2

 n chuyn mn

GVHD: Mc Th H Thanh

Hnh 1.1: Mt phn cu trc amiloze [10]

Amilopectin l polime mch nhnh, ngoi chui glucoze thng thng cn c nhng chui nhnh lin kt vi chui chnh bng lin kt - 1,6-glucozit (Hnh 1.2). SVTH: Phm Th M Yn Lp: 06C2
9

 n chuyn mn

GVHD: Mc Th H Thanh

Cc ht tinh bt l nhng tinh th a hnh ph thuc vo ngun gc xut x trong hai loi polime c sp xp i xng xuyn tm. Bn trong ht tinh bt c phn kt tinh do amiloze v phn phn nhnh ca amilopectin to thnh lm cho chng khng tan trong nc lnh v tng i tr vi cc enzyme thu phn.

Hnh 1.2: Mt phn cu trc amilopectin [10]

0.2 0.2.1.

Tinh bt sn Tnh cht ca tinh bt sn

Sn (Manihot Esculenta Crantz) l mt trong nhng loi cy hoa mu c trng hn 80 quc gia c kh hu nhit i m. Trn th gii sn lng sn hng nm t khong 175 triu tn vi din tch canh tc khong 14,15 triu ha. cc nc nhit i tinh bt sn SVTH: Phm Th M Yn Lp: 06C2
10

 n chuyn mn ngnh cng nghip khc.

GVHD: Mc Th H Thanh

hu ht c sn xut ra s dng lm thc n cho ngi, gia sc v s dng trong cc

Tinh bt sn c mu trng. Trong qu trnh sn xut nu c c nghin m cha bc v, tinh bt thu c s c mu ti. Mu sc ca tinh bt nh hng nhiu n cht lng cng nh gi c ca sn phm. C sn v tinh bt sn c pH khong 6.0-6.3. Tinh bt sn c hm lng amylopectin v phn t lng trung bnh tng i cao, 215000g/mol so vi aylopectin ca bp l 30500, ca tinh bt la m l 130000 v ca tinh bt khoai ty l 224000, ca tinh bt bp sp l 276000. Hm lng amylose nm trong khong 8-29%, nhng ni chung a s tinh bt sn c t l amylose 16-18%. Trong mt s loi tinh bt th hm lng amylopectin trong tinh bt sn l cao nht, c th: amylopectin ca tinh bt sn l 75.64%, trong khi amylopctin ca tinh bt sn dy l 74.72%, ca tinh bt hunh tinh l 67.48%. Ngc li hm lng amylose ca tinh bt sn l thp nht chim 24.36%, tinh bt sn dy 25.28%, amyloze ca tinh bt hunh tinh cao nht chim 32.52%. [1] Tinh bt sn c nhit h ho trong khong 58.5-73oC, tinh bt sn dy l 62-72oC, tinh bt hunh tinh l 61-81oC so vi 56-66oC khoai ty v 62-72oC tinh bt bp. Nhit h ho c th thay i nu ta to ra cc dn xut ca tinh bt hay thm cc cht c hot tnh b mt. Nhit h ho cng nh hng n cht lng tinh bt nu thp do tinh bt b ph v. Nh vy, s khc nhau v t l amylose v amylopectin ca mi loi tinh bt dn n s khc nhau v nhiu tnh cht c bn ca chng. [1] Tinh bt sn c nhng tnh cht tng t nh cc loi tinh bt c cha nhiu amylopectin nh nht cao, xu hng thoi ho thp v c bn gel cao. Hm lng

amylopectin v amylose trong tinh bt sn c lin quan n dnh ca c nu chn v nhiu tnh cht trong cc ng dng cng nghip. Tinh bt sn c kh nng h ho sm, nht cao th hin lc lin kt yu gia cc phn t tinh bt trong cc trc ht. X l ho hc v l hc (gia nhit, x l p sut hi,

SVTH: Phm Th M Yn

Lp: 06C2

11

 n chuyn mn

GVHD: Mc Th H Thanh

thm cc cht ho hc, thay i pH mi trng) cng nh s c mt ca cc cht protein, cht bo, cht c hot tnh b mt u c nh hng n nht tinh bt sn. Kh nng n v ho tan ca tinh bt sn cng th hin lc lin kt yu trong cu trc ht. S c mt ca cc gc ester c kh nng ion ho c nh hng n kh nng trng n v ho tan ca tinh bt. Tnh cht ny khng lin quan n kch thc ht hay trng lng phn t ht tinh bt. Kh nng to gel: trong gel tinh bt ch c duy nht cc lin kt hydro tham gia. Lin kt hydro c th ni trc tip cc mch polysaccarit vi nhau hoc gin tip quan cu phn t nc. V tinh bt cha c amylose v amylopectin nn trong gel tinh bt c c vng kt tinh v vng v nh hnh. Tham gia vo vng kt tinh c cc phn t amylose v cc on mch amylopectin kt dnh vi nhau. Cu trc nhiu nhnh m ch yu l cc nhnh bn ca cc phn t amylopectin s cn tr s dn phng v s kt tinh. Vng kt tinh va nm trong cc ht trng v nm trong dung dch nc ca cc ht s to ra bn v n hi ca gel.[1] 0.2.2. ng dng ca tinh bt sn [1]

ng dng trong cng nghip thc phm: Dng lm ph gia cho cng nghip bnh ko, hp. Trong xy dng: Tinh bt c dng lm cht gn kt b tng, tng tnh lin kt cho t st, vi, dng lm keo dnh g, ph gia sn xut vn p, ph gia cho sn. ng dng trong cng nghip m phm v dc phm: Tinh bt c dng lm phn ty trng, trang im, ph gia cho x phng, kem thoa mt, t dc. ng dng trong cng nghip khai khong: Tinh bt c dng lm ph gia cho tuyn ni khong sn, dung dch nh tng trong dung dch khoan du kh.

ng dng cho cng nghip giy: Tinh bt c dng ch to cht ph b mt, thnh phn nguyn liu giy khng tro, cc sn phm t giy cho tr em. ng dng trong cng nghip dt: Tinh bt dng trong h vi si, in. SVTH: Phm Th M Yn Lp: 06C2

12

 n chuyn mn chng li hn hn.

GVHD: Mc Th H Thanh

ng dng trong nng nghip: Dng lm cht trng n, gi m cho t v cy trng

Cc ng dng khc: Tinh bt c dng lm mng plastic phn hu sinh hc, pin kh, thuc da, keo nng chy, cht gn, khun c, ph gia nung kt kim loi. 0.3 0.3.1. Tinh bt bin tnh Cc phng php bin tnh tinh bt [2]

Phng php bin tnh vt l: l phng php bin tnh tinh bt thun ty dng cc lc vt l nh p, nn v h ha tc dng ln tinh bt lm thay i mt s tnh cht ca n nhm ph hp vi nhng ng dng, sn phm tinh bt bin tnh ca phng php ny l nhng tinh bt h ha, tinh bt x l nhit m. Phng php bin tnh ha hc: l phng php s dng nhng ha cht cn thit nhm thay i tnh cht ca tinh bt, sn phm ch yu ca phng php bin tnh ha hc l nhng tinh bt x l axit, tinh bt ete ha, este ha, phosphat ha. Phng php thy phn bng enzyme: l phng php bin tnh tinh bt tin tin hin nay, cho sn phm tinh bt bin tnh chn lc khng b ln nhng ha cht khc. Sn phm ca phng php ny l cc loi ng gluco, fructo; cc poliol nh sorbitol, mannitol; cc axid amin nh lysin, MSG, cc ru, cc axid. 0.3.2. Phn loi tinh bt bin tnh [2][12]

Da trn bn cht nhng bin i xy ra trong phn t tinh bt, Kovalxkaia chia tinh bt bin tnh bng ho cht thnh 2 loi: tinh bt ct v tinh bt b thay th . Nhm tinh bt ct: trong phn t tinh bt xy ra hin tng phn ct lin kt C-O gia cc monome v nhng lin kt khc, gim khi lng phn t, xut hin mt s lin kt mi trong v gia cc phn t. Cu trc ht ca tinh bt c th b ph v t

nhiu.Trong cng nghip thc phm, tinh bt loi ny dng to cu trc gel trong sn xut bnh ko.

SVTH: Phm Th M Yn

Lp: 06C2

13

 n chuyn mn

GVHD: Mc Th H Thanh

Tinh bt oxi ho cng c xp v 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. Tinh bt oxi ho bi hypoclorit, H2O2, HI v mui ca n c s dng rng ri trong cng nghip sn xut giy. Nhm tinh bt thay th: l nhm tinh bt m tnh cht ca chng thay i do cc nhm hidroxyl cacbon 2, 3 v 6 lin kt vi cc gc ho hc hay ng trng hp vi mt hp cht cao phn t khc, hoc 2 mch polisaccarit c th b gn vo nhau. Mc bin tnh tinh bt c c trng bi th (Degree of substitution DS). DS l s nhm hiroxyl b th trn mt AGU (Anhydrous Glucose Unit). Nh vy, th c gi tr trong khong 0-3. Trong trng hp ny tnh cht ca tinh bt b thay i r rt. Thng thng tinh bt loi ny c nht v bn kt dnh cao (c s dng sn xut cc sn phm cn bo qun) nh tinh bt axetat, bt photphat. [2][12]

SVTH: Phm Th M Yn

Lp: 06C2

14

 n chuyn mn

GVHD: Mc Th H Thanh

Hnh 1.3: Cc

phng php bin tnh tinh bt v cc sn phm chuyn ho t tinh bt [12] 0.3.3. ng dng ca tinh bt bin tnh trong cng nghip [12]

Trong cng nghip xy dng tinh bt c dng lm cht gn btng, cht gn t st, vi, keo dnh g, g p, ph gia cho sn. Trong cng nghip m phm v dc phm, tinh bt c dng lm phn ty trng, trang im, ph gia cho x phng, kem thoa mt, t dc.

SVTH: Phm Th M Yn

Lp: 06C2

15

 n chuyn mn nh tng khoan du.

GVHD: Mc Th H Thanh

Vi cng nghip khai khong, tinh bt c dng trong tuyn ni qung, dung dch

Vi cng nghip giy, tinh bt c s dng ch to cht ph b mt, thnh phn nguyn liu giy khng tro, cc sn phm t giy cho tr em. Vi cng nghip dt, tinh bt dng trong h si, in. Vi cc ngnh khc, tinh bt dng lm mng plastic phn hy sinh hc, pin kh, thuc da, keo nng chy, cht gn, khun c, ph gia nung kt kim loi. 0.4 0.4.1. Maltodextrin ng dng trong cng ngh thc phm

Maltodextrin l ph gia c nhiu ng dng trong cng ngh thc phm v cng ngh dc. Trong cng ngh thc phm, Maltodextrin l cht c nh mi, v; thay i cu trc v tng cm quan thc phm; cht tr sy; tng nng lng cho thc phm n king... gip thc phm d ha tan, d tiu ha, tng gi tr dinh dng. V vy, Maltodextrin c dng trong sn xut sa bt, bt tri cy ha tan, c ph, bnh ngt, nc xt, tng t... Trong cng ngh dc phm, Maltodextrin l cht n phi ch thuc. [2] 0.4.2. ng dng ca maltodextrin trong sn xut mt s sn phm thc phm

1.4.2.1. ng dng maltodextrin trong sn xut bt sa da (coconut milk powder) [1] Sa da (nc ct da) l mt sn phm c gi tr cao c s dng rng ri trong i sng hng ngy cng nh trong cng ngh thc phm sn xut bnh ko, kemTuy nhin, sa da cng l mt sn phm rt d b h hng do vi sinh vt v cc tc nhn ha l nh nhit , nh sng, oxy. Bt sa da, v mt s dng, tng t nh nc ct da nhng thun tin hn nhiu v mt bo qun v vn chuyn n nhng ni khng c da, c bit c th c sn xut theo phng php cng nghip. Cc sn phm ch bin t da nh bt sa da, nu gi c cc c im ca da ti c th trng xut khu to ln. Hin nay M v Canada l hai nc tiu th cc sn phm ch bin t da nhiu nht. Bt sa da do Malaixia v Philipin sn xut c mt trn th

SVTH: Phm Th M Yn

Lp: 06C2

16

 n chuyn mn Lan v Trung Quc.

GVHD: Mc Th H Thanh

trng trong cc nc trong khong nm 1985, gn y xut hin thm sn phm Thi

Sa da ti khng th sy trc tip thnh bt do hm lung cht bo qu cao (khong 35%) nn cn c cht ph gia phi trn thm. Vit Nam, sa gy c s dng th nghim sn xut bt sa da. Tuy nhin do sa gy qu t v phi nhp khu nn sn phm c gi thnh cao. Ti Thi Lan v Malaixia, maltodextrin c s dng rng ri lm ph gia sy phun sa da ti, thu sn phm bt sa da. Sa da ti c chun b bng cch p t cm da no khng thm nc bng my p thy lc (p sut 80kg/cm2). Do trong sn xut sa da c ng kh, protein, acid amin (d vi hm lng khng ln) nn chng hin tng nu ha sn phm do phn ng Mailard, Metabisulfit natri c s dng khi chn cm da trc khi em no, p ly sa. Sau khi phi trn vi ph gia v ng ha, hn hp c sy phun ch thch hp. Do tnh ho nc, to keo ca sa da t hn sa gy nn khi s dng ph gia l sa gy cho kt qu tt hn so vi s dng ph gia l maltodextrin. Tuy nhin, khi s dng ph gia l maltodextrin nng >40% so vi dch sa da ti, qu trnh sy cng c ci thin ng k, sn phm t bi dnh thnh thit b. Lng ph gia dng cng nhiu th cng d sy, sn phm thu c c c tnh tt v trng thi cm quan tt nhng hm lng cht bo v nng mi da trong sn phm s thp hn. S dng kt hp sa gy v maltodextrin cng cho cht lng sy v cht lng sn phm tt. Do vic tng lng ph gia cng ng ngha vi vic gim cht lng v mi, v nn la chn nng ph gia thch hp thu c sn phm va m bo c cc c tnh trng thi tt, va gi c hng v t nhin ca da ti l vn cn c quan tm. Sau khi sy, sn phm bt sa da cn c bo qun trong bao b chng m v trnh nh sng. 1.4.2.2. ng dng maltodextrin trong sn xut ch (tr) ha tan[1] Vit Nam l nc c truyn thng trng v ch bin tr t lu i. Cc sn phm tr truyn thng nc ta lu nay l tr xanh, tr en (hai sn phm ch c hng v t

SVTH: Phm Th M Yn

Lp: 06C2

17

 n chuyn mn

GVHD: Mc Th H Thanh

nhin) v tr p hng (s dng hng thm cc loi hoa khc) nh tr hoa nhi, tr sen, tr hoa nguCc loi ny c cht lng kh cao, tiu chun xut khu. Mt s loi tr c b sung thm cc loi dc liu cng v ang c ch binch bin ngy cng nhiu tn dng ngun dc liu c sn trong nc. l cc loi tr an thn, tr gii nhit (nh tr atiso, tr kh qua), tr chng cm cm (tr gng). Trong khong nhng nm 1990, trn th trng thnh ph H Ch Minh xut hin cc sn phm tr m l tr ti lc v tr ha tan. Do nhng c tnh rt tin li ca n nh d dng pha c mt tch tr tht c, kh nng ha tan nhanh, khng li b thi rnnn tr ha tan ang c sn xut ngy cng nhiu, p ng nhu cu sinh hot hin i th trng Vit Nam hin nay xut hin nhiu sn phm tr ha tan ca nc ngoi (nh tr sm ca Hn Quc) hay cc cng ty trong nc hoc cc cng ty c vn u t ca nc ngoi nh tr chanh, tr da hu (ca hng Nestle). Maltodextrin c s dng trong ch bin cc loi tr ha tan nh mt cht kt dnh gip qu trnh to hnh sn phm d dng hn. N c s dng nh cht tr sy trong cng ngh sn xut tr ha tan bng phng php sy phun. Maltodextrin c s dng cng l cht mang hng v siu hng v l cht pht tn cho cc ung hn hp mt cch nhanh chng. Tr ha tan c th c sn xut bng phng php sy phun. Sau khi trch ly v c c, dch tr v dc liu c nng cht kh trong khong 5 -7%. Maltodextrin c thm vo dung dch ny ti khong 20% trc khi em i sy phun. cc nc sn xut tr ha tan trn th gii, sau khi sy phun sn phm c phun hng v b vo phn hng v mt i trong qu trnh sy. Cc sn phm tr ha tan cng c sn xut di dng vin p hoc dng cm. Dch trch ly t tr hoc nguyn liu tho dc sau khi lc c c c chn khng ti nng cht kh khong 50-70%, sau phi trn vi ph gia l maltodextrin dng bt hoc mt s loi ng nh lactose, glucoseQu trnh phi trn c mc ch lm ng nht hn hp dch trch ly v cc ph gia khc. Ty thuc cc loi ph gia m tr thu c c mu sc, hng v khc nhau. SVTH: Phm Th M Yn Lp: 06C2
18

 n chuyn mn

GVHD: Mc Th H Thanh

Sau khi phi trn ta thu c mt khi hn hp ng nht c nng cht kh 85%. Hn hp c a vo my cn to si v sau c ct ngn n kch thc 1015mm. thun tin hn trong vic bo qu cc ht cm sau khi to hnh c sy kh n m 3%. 0.5 0.5.1. Enzyme trong qu trnh thu phn tinh bt sn Gii thiu chung [14]

SEBstar-HTL l alpha-amylase, enzyme dng lng v chu nhit. L enzyme vi khun c sn xut bng cch iu khin qu trnh ln men ca chng vi khun Bacillus khng bin i gen. Enzyme t tiu chun thc phm, c chng nhn l thnh phn hu c dng trong cng nghip nc gii kht. SEBstar-HTL l endo-alpha-amylase, ct lin kt 1,4-alpha-glucosidic ca dch tinh bt mt cch ngu nhin. Hot ng ko di ca SEBstar-HTL lm gim nhanh nht ca dch tinh bt v sinh ra mt lng ln cc dextrin thp phn t. ng dng [14] SEBstar-HTL s dng trong cng ngh tinh bt dch ha tinh bt sinh ra dch dextrose thp (DE 7 15). Do kh nng chu nhit, khong pH hot ng rng v nhu cu calcium thp nn SEBstar-HTL c th dch ha dch tinh bt nhit cao khong 95 oC m khng cn b sung thm calcium. Trong cng nghip sn xut ru, dch ha tinh bt nhit cao cho sn phm cn trung tnh. Trong cng nghip bia, SEBstar-HTL s dng dch ha ni cho v gim nhanh c nht ca dch tinh bt. Cng dng [14] Tnh n nh nhit tt cho qu trnh dch ha tinh bt Sinh ra dch dextrose c nht thp 80 90oC trong 90 pht. Dch ha ton b tinh bt pH=5.8 v nhit 80 85oC. Lm tng nng sut qu trnh ln men v qu trnh nu cho. Sinh ra bi s ln men ca sinh vt khng bin i gen. Thnh phn hon ton t nhin, khng c thnh phn nhn to tng hp.

SVTH: Phm Th M Yn

Lp: 06C2

19

 n chuyn mn

GVHD: Mc Th H Thanh

Amylase l h enzyme rt ph bin trong th gii sinh vt. Cc enzyme ny thuc nhm enzyme thu phn, xc tc s phn hu cc lin kt si phn t trong polysacharide vi s tham gia ca nc. RR1 + H-OH RH +R1OH

Hin nay ngi ta bit c 6 loi enzyme amylase, trong Bacillus Subtilis amylase (hay glucoamylase) thu phn cc lin kt - 1,4 glucoside ca tinh bt v cc polysacharide ng loi. Trong qu trnh sn xut maltodextrin, enzyme tham gia thu phn tinh bt thu sn phm l -amylase. 0.5.2. c tnh v c ch tc dng ca enzyme -amylase Enzyme -amylase t cc ngun khc nhau c nhiu im ging nhau. -amilase c kh nng phn cch cc lin kt. C ch thu phn ca enzyme -1,4 glucoside nm pha bn trong phn t c cht (tinh bt, glycogen, polyose ng loi) mt cch ngu nhin, khng theo trt t no c. V th, -amylase c gi l enzyme ni phn (endo amylase) -amylase khng ch thu phn h tinh bt m cn thu phn c ht tinh bt sng cha qua h ho, tuy nhin vi tc rt chm. Qu trnh thu phn tinh bt l qu trnh a giai on. giai on u (giai on dextrin ho) ch mt s phn t c cht b thu phn to thnh lng ln dextrin phn t lng thp, nht ca h tinh bt gim nhanh (cc amylose v amylopectin u b dch ho nhanh). Di tc dng ca -amylase, amylose b phn gii kh nhanh thnh oligosacharide gm 6-7 gc glucose. Sau cc polyglucose b phn ct tip tc nn cc mch polyglucose colagen c ngn dn v b phn gii chm n maltodextrose v maltotriose v maltose.[5] Tc dng ca -amylase ln amylopectin cng xy ra tng t, nhng v -amylase khng phn ct c lin kt -1,6 glucoside nn ch mch nhnh trong phn t amylopectin nn d c chu tc dng lu th trong sn phm cui cng cn c cc

SVTH: Phm Th M Yn

Lp: 06C2

20

 n chuyn mn

GVHD: Mc Th H Thanh

dextrin phn t lng thp v izomaltose. c tnh quan trng ny ca -amylase khi sn xut maltodextrin l enzyme ny ch thu phn tinh bt thnh ch yu l dextrin phn t thp khng cho mu vi iodine v mt t maltose.[5] Kh nng dextrin ho cao ca - amylase l tnh cht c trng ca n. V vy, ngi ta thng gi loi amylase ny l amylase dextrin ho hay amylase dch ho. [4]

-amylase l mt metalenzyme. Cc -amylase u cha mt lng t 1-30

nguyn t gam Ca/mol, song khng t hn 1- 6 nguyn t gam Ca/mol.Khi tch hon ton Ca ra khi enzyme th -amylase mt ht kh nng thu phn c cht. V Ca tham gia vo s hnh thnh v n nh cu trc bc Bacilus Subtilis ca enzyme duy tr cu hnh hot ng ca enzyme (Molodova,1965). [4]

-amylase bn nhit hn cc enzyme khc. Ngi ta cho rng c tnh ny ca enzyme -amylase c lin quan n hm lng Calcium c trong phn t ca n ( amylase ca cc vi khun a nhit c nhiu canci hn -amylase ca nm mc 3- 4 ln nn n bn nhit hn). 0.5.3. Thu nhn enzyme -amylase t vi khun Bacilus Subtilis Enzyme -amylase c th thu nhn t nhiu ngun khc nhau.V cc enzyme ny c nhiu im khc nhau v c tnh, c ch tc dng v iu kin hot ng. V vy m tu thuc vo loi sn phm, cc giai on khc nhau ca qu trnh sn xut m ngi ta chn ngun thu nhn -amylase thch hp. i vi maltodextrin, trong qu trnh dch ho, tinh bt b thu phn nhit cao. Cc loi enzyme thu nhn t vi khun thng c hot tnh cao v kh nng chu nhit tt. Do , b sung enzyme c kh nng chu nhit t ngun vi khun l ht sc cn thit. Hn na, trong qu trnh dch ho, khng i hi s tch t nhiu ng nn cc -amylase phi hot ng mnh. giai on ny, cc enzyme phi hot ng gn vi pH t nhin ca nguyn liu.pH t nhin ca nguyn liu tinh bt thng l 5.4-6.2. [5] Cc -amylase ca chng vi khun Bacilus Subtilis c tnh cht bn nhit, nhit ti thch ca n l l 70-75oC. nhit 85oC vn gi c hot lc, pH hat ng ti

SVTH: Phm Th M Yn

Lp: 06C2

21

 n chuyn mn b v hot mt n pH=8.0. [4]

GVHD: Mc Th H Thanh

thch ca -amylase t vi khun Bacilus Subtilis l 6,0, b v hot hon ton pH=4.0 v

Kh nng dextrin ho ca cc ch phm t Bacilus Subtilis cao hn kh nng ng ho 2 ln (Lifsit, Baznin-Senko, 1967) v c kh nng phn hu cc ht tinh bt nguyn vn ln h tinh bt. [4] Do cc tnh cht ca -amylase t chng vi khun Bacilus Subtilis ph hp vi vic ng dng trong sn xut maltodextrin m ngi ta la chn loi enzyme ny thu kt qu cao nht. Thu nhn bng phng php b su Mi trng nui cy cu t chnh ca mi trng l bt ng. Ngoi ra cn c cc cht hip tr khc nh K2SO4, Lactose, NaCl, MgSO4. pH ti thch ca mi trng nui vi khun Bacilus Subtilis nhm thu -amylase thch hp nht l 6.8-7.5. Nhit nui 30-32oC. Mi trng thch hp nht to nhiu amylase nht l nhit 37oC. Ngi ta nui Bacilus Subtilis trong thng nhn ging (15h 37oC) c cnh khuy lm vic lin tc v sc khng kh v trng vi lng l 40m3/m3 mi trng/gi. Cn nui vi khun ny trong thng ln men sn xut (trong 48h 37o C) c cnh khuy lm vic lin tc v sc khng kh v trng vi lng l 60 m3/m3 mi trng/gi. Thi gian nui vi sinh vt c lng amylase cc ln trong phng php nui chm ph thuc vo c tnh sinh l ca chng , v vo phng php nui. [4]

SVTH: Phm Th M Yn

Lp: 06C2

22

 n chuyn mn

GVHD: Mc Th H Thanh

Chng 1.

CNG NGH SN XUT MALTODEXTRIN T

TINH BT SN BNG PHNG PHP ENZYME

1.1 Quy trnh cng ngh Tinh bt

Thu phn

Enzyme Amilase

Ty mu

Lc

Sy

Thnh phm 1.2 1.2.1. Thuyt minh quy trnh La chn nguyn liu

Tinh bt sn l ngun nguyn liu di do v r tin, cht lng ph hp sn xut maltodextrin. Nguyn liu cha tinh bt cng tinh, hm lng cng t protein th cht lng dch thu phn cng tt, t b sm mu, tinh ch cng d dng. S dng tinh bt sn bin tnh bng ho cht c th ci thin nht v hin tng thoi ho ca dung dch sau thu phn.Tuy nhin chi ph ban u cao l mt trong nhng hn ch khi s dng dng nguyn liu ny. [1]

SVTH: Phm Th M Yn

Lp: 06C2

23

 n chuyn mn

GVHD: Mc Th H Thanh

Bng 2.1: Cc ch tiu cht lng ca tinh bt sn.[11]

Tiu chun UDC 664 272 (*) 2 88.5 12.5 > 1475 0.1 0.2 0.1 0.1 5- 7 < (20 25) 700 97 < 1.5 > 99.5 <130 84 (12 13) >1470 0.2 0.5 0.2 0.1 5- 7 50 700 92 <2 > 99.5 Tiu chun FAO - 1975 3 84 (12 14) >1400 0.2 0.5 0.2 0.2 5-7 40 700 85 Tiu chun TCVN 1985 4

Ch tiu cht lng 1 1. Hm lng Hydratcacbone (%) 2. m (%) 3. Nng lng (cal/100g) 4. Hm lng tro tng s (%) 5.Hm lng Protein cao nht (%) 6. Hm lng Xenluloza (%) 7. Hm lng Lipits (%) 8. pH 9. Hm lng Ca (PPm) 10. do (BU) 11. trng (%) 12. Hm lng Fe (%) 13. mn ht qua sng 14. Hm lng Sulfure (PPm)

<1.5 >98 -

1.2.2.

Qu trnh thu phn

Sa tinh bt sn

Hi nc

SVTH: Phm Th M Yn

Lp: 06C2

24

 n chuyn mn H ha

GVHD: Mc Th H Thanh Dch ha 95oC

DE: 12-15
u phun Hi nc 105oC, 5 pht Hnh 2.1: S sn xut maltodextrin lin tc bng phng php enzyme [1] Trong thit b cha sa tinh bt sn bao gm 35% cht kh, pH = 6.3, hm lng Ca2+ l 40 ppm, 0,5kg ch phm enzyme Termamyl. Qu trnh h ho SVTH: Phm Th M Yn Lp: 06C2
25

 n chuyn mn

GVHD: Mc Th H Thanh

Mc ch: Trong nguyn liu tinh bt sn, ht tinh bt lun nm trong mng t bo. Khi nghin ch mt phn cc mng b ph v, phn ln cc mng cn li s ngn cn vic tip xc ca amylase vi tinh bt. Mt khc, ht tinh bt trng thi khng ho tan th amylase tc dng ln tinh bt rt chm v km hiu qu. V vy mc ch ca vic

dch ho nguyn liu giu tinh bt l nhm ph v mng t bo ca tinh bt v bin i tinh bt sang dng ho tan trong nc. Cch tin hnh Khi x l tinh bt sn nhit ln hn 100oC, tinh bt s trng n v h ho hon ton so vi nhit 70oC, c bit nhit cao lm dui cc cu trc xon kp ca amilopectin, cc phc amilose-lipid cng c gii phng gip ph v cu trc tinh th, to iu kin nc v enzyme c th xm nhp su v ct cc mch polyme di thnh nhng mch ngn hn mt cch ng u. Qu trnh dch ho Mc ch: Dung dch h c nht cao gy cn tr hot ng ca cc enzyme v d gy chy cc b khi nng nhit. Di tc dng ca -amylase, phn t tinh bt b ct ngu nhin thnh cc dextrin lm nht dung dch gim nhanh chng. Vi s c mt ca amylase, dch ho s xy ra song song vi h ho l khi u ca qu trnh thu phn tinh bt. [3] Qu trnh thu phn c thc hin bng enzyme - amylase vi khun t cc chng nh Bacillus Subtilis, Bacillus.licheniformis...Vic s dng ngun enzyme c kh nng to nhiu ng oligo mch di v trung bnh nh DP6, DP7...gip sn phm maltodextrin thu c c cc tnh cht rt tt v v, nht v n nh. [2] Cch tin hnh Nc nng c nhit 30-40oC ho vi tinh bt sn trong ni nu theo t l nc/bt l 4/1-5/1 ri cho cnh khuy hot ng. Cho khong 80% lng ch phm enzyme cn dng vo khi nu (Ch phm Termamyl 120L ca hng Novo s dng vi lng 0.020.03% so vi khi lng bt) [6]. iu chnh pH ph hp pH ca nguyn liu. SVTH: Phm Th M Yn Lp: 06C2
26

 n chuyn mn

GVHD: Mc Th H Thanh

Sau khi t gi tr DE theo yu cu, pH ca dch thu phn sn phm c a v gi tr acid. Vic gim pH sau thu phn v gi tr acid trc tin l v mc dch dng phn ng thu phn enzyme, bo m sn phm c gi tr DE t yu cu. Ngoi ra a pH v vng acid cng c tc dng lm gim cc phn ng polyme ho ngc to ra cc phn t kch thc ln lm tng nht v tnh thoi ho, pH acid cng s hn ch ti a

cc phn ng phn hu v phn ng Mailard l nhng phn ng to sn phm c mu lm c v sm mu dung dch, gy kh khn cho qu trnh lc v ty mu v sau. [1] Qu trnh thu phn xy ra hon ho gip gim bt nhng thnh phn polysaccharide phn t lng ln nh cc dextrin mch di, tinh bt cha thu phn, gp phn ci thin ng k nht v tnh thoi ho ca dung dch sn phm. Cc enzyme amilase vi khun c hot tnh cao v kh nng bn nhit cao nn c s dng thay th cho phng php thu phn bng acid sn xut maltodextrin. Mt s enzyme to malto-oligosaccharide cng c s dng sn xut maltodextrin hay to cc oligosacharide dng trong thc phm, y hc v cng nghip dc. [2] 1.2.3. Ty mu

Mc ch Dung dch tinh bt sau thu phn b sm mu do cc sn phm phn ng phn hu protein, phn hu cc ng n gin v cc sn phm ca phn ng Mailard. Chnh v th m maltodextrin cn c ty mu bng than hot tnh thu dung dch trong, hon ton khng mu, khng mi v khng v. Cch tin hnh Dch Maltodextrin c pha long n nng cht kh 20%. Sau ty mu bng than hot tnh (t l than 0.2-0.3% cht kh). thun li cho qu trnh ty mu bng than hot tnh, dung dch c pH=5.6, tc l dung dch hi mang tnh acid yu, hn na pH ny, mt s aminoacid kt ta c tch ra ht. Cn chu y rng khi ti l cac cht hp phu cho vao du ln thi tn tht du theo cht hp phu cang nhiu, tuy rng kha nng lam sang mau dch maltdextrin co tng ln.

SVTH: Phm Th M Yn

Lp: 06C2

27

 n chuyn mn

GVHD: Mc Th H Thanh

Ngi ta tin hanh ty mau trong cac thit b c chn khng 690-700 mmHg, co canh khuy, gia nhit gin tip n nhit 90-95oC trong khong thi gian 2-2.5 gi tnh c thi gian lc. Sau khi ty mau, tin hanh loc du bng may loc khung ban, hoc dung may li tm tach cac cht hp phu ra khoi dch maltodextrin, nhit loc khoang < 60o C. [13]

Yu cu k thut khi ty mu: Nhit ty mu gi khong 60oC thch hp cho vic bo m cht lng sn phm v hiu sut ty mu cao. Dung dch sau khi ty mu phi c mu trng nht. pH vo khong 6.9-7. nht thp.

3
5

1- M t khuy o nguyn liu SVTH: Phm Th M Yn Lp: 06C2 nhit

2- ng h o

28

 n chuyn mn 3- Thit b to chn khng 4- Thit b ty mu

GVHD: Mc Th H Thanh 5- Thit b gia nhit

Hnh 2.2: Thit b ty mu

1.2.4.

Lc

Mc ch Dung dch tinh bt sau thu phn thng cha khong 0.9-1.9 % khi lng cc cht l lng (bao gm cc phn t protein, lipid trong nguyn liu ban u, tinh bt cha thu phn). Dung dch sau khi ty mu c lc bng phng php lc ht chn khng hoc lc p khung bn c tr lc bng diatomic (p sut lc c th ln ti 0.3-0.5 MPa) nhit t nht l 70oC. [1] Cch tin hnh: chun b lc, cc bn lc c bc li lc v lp xen k vi cc khung trn gi, c khp cht nh c cu thu lc. Bt u qu trnh, my c trng v lm nng bng nc nng. Dch thu phn c bm vo ng dn nh, t phn phi vo y cc khung. Nu qu y s lm cho khi b b nn cht dn n tr ngi lc. Nu t s to ra cc khong trng cho php nc ra b i tt khng qua b lc. Th tch my lc c th c thay i ph hp vi th tch khi thu phn bng thay i s lng khung bn s dng. Khi khi thu phn bm c vo cc khung th phi m ng thot kh v hi. Ngay khi my y, ng x kh c ng kn v mt th tch nh dch thu phn vn tip tc c bm vo my vi lu lng nh nhm trnh lm tng p sut qu cao. Khi tt c dch lc c bm vo my th m h thng valve thu hi nc lc, chy theo cc rnh dc cc a, qua cc valve ra ng dn dch. Nc lc c hi lu qua cc lp lc ti khi dng chy bt u, cc ht phn tn trong dch thu phn bn trong cc khung bt u c phn cp theo phng ngang. i vi lc khung bn cho php bt nghin mn nhng t l mn khng qu cao, nu khng bt mn s lp cc mao qun lc, lm tng tr lc lc v hiu sut lc chung. SVTH: Phm Th M Yn Lp: 06C2
29

 n chuyn mn

GVHD: Mc Th H Thanh

Qu trnh ra b c tin hnh khi nc lc b u c thu hi gn ht nhng trc khi lp b b kh. Nc lc i xuyn qua lp b mt ny sang mt khc. Tc ra b v p sut ra c thit lp t thc t qu trnh, cn c trn c tnh ca my, tnh thit b thu nhn b ri trng vi lc...Sau khi ra b hon tt, nc ra c tho kh. Cc khung bn c tho ri vo b.

1-khung my 2-b khung bn 3-bn chn c nh 4-bn chn c th tho ri 5-cc khung v bn lc 6-vt nn 7-bm 8-ng dch vo 9-van iu khin SVTH: Phm Th M Yn Lp: 06C2

10-ng dch vo bn 11-ng dch vo bn 12-van 13-knh quan st 14-ng h o lu lng 15-van an ton 16-ng cp nc nng 17-ng cp lnh 18-b phn trn
30

 n chuyn mn 19-nhit k 20-ng cp nc ra 21-ng h o lu lng nc ra 22-van ca ng nc ra di 23-van ca ng nc ra trn 24-vi

GVHD: Mc Th H Thanh 25-vi chung 26-mng hng 27-ng ng thu dch lc 28-ng ng thu nc thi 29-vt x b 30-thanh chng Hnh 2.3: Thit b lc p khung bn [3]

Hnh 2.4: Khung my lc p [3]

Hnh 2.5 :Tm bn [3] 1-g treo 2-nc ra b 3-Vi thu dch lc 4-van x kh

1-g 1-g 2-giong cao su 2-giong cao su 3-dch hm vo 3-dch hm vo 1.2.5. Sy

Mc ch: Dch maltodextrin sau khi lc v ty mu cng c sy phun ch thch hp thu sn phm bt hay dng mn mu trng. Cch tin hnh Khng kh i qua b lc v b gia nhit c a vo b phn phi khng kh trn nh thit b; kh nng c a vo bung sy u theo hnh xoy trn c. Nguyn liu SVTH: Phm Th M Yn Lp: 06C2
31

 n chuyn mn

GVHD: Mc Th H Thanh

dng lng t mng nguyn liu i qua b lc c bm ln b phun sng trn nh ca bung sy lm nguyn liu tr thnh dng ht sng cc nh, khi tip xc vi kh nng, lng nc c trong nguyn liu nhanh chng bay hi, nguyn liu dng lng c sy kh thnh thnh phm trong thi gian cc ngn. Thnh phm c phn y ca bung sy v b phn li gi xoy n ra ngoi, phn kh tha cn li c qut gi ht v y ra ngoi. Tnh phn tn, lu ng, ca sn phm rt tt.

Ch : Lng nc bc hi c lin quan ti c tnh ca nguyn liu, nhit ca kh nng ming ca ra v ca vo. Khi nhit ca ra l 90OC, xem ng th th hin lng nc bc hi ( tham kho khi la chn s hiu thit b), cng vi s i mi lin tc ca sn phm, cc thng s c lin quan cng c thay i theo v s khng c thng bo trc.

SVTH: Phm Th M Yn

Lp: 06C2

32

 n chuyn mn

GVHD: Mc Th H Thanh

1- B lc 2- Qut ht kh nng 3- B gia nhit 4- Nguyn liu sy 5- Bm p lc 6- B phn phi nhit

7- Thp sy 8- B phn tch bi th nht 9- B phn tch bi th hai 10- Qut tun hon 11- B phun sng

Hnh 2.6: Cu to thit b sy phun [7] SVTH: Phm Th M Yn Lp: 06C2

33

Mt s thit b sy phun thng dng My sy phun sng kiu thng thng ng dng cho sy cc loi dung dch c hm lng cht rn 25% n 30%. My ng dng tt cho sy dung dch, thc phm, ha cht, cc loi nguyn liu khng nhy nhit. Trong ti ny ta c th s dng thit b sy phun li tm LPG

Hnh 2.7: Thit b sy phun li tm LPG [7] My sy phun li tm tc cao LPG l thit b sy thch hp cho cc nguyn liu dng dung dch sa, dung dch huyn ph, dng bt c, dung dch lng..Cc cht tng hp v cc loi nha keo: thuc nhum, bt mu; gm thy tinh, cht ty g, thuc tr su, hp cht hydrat cacbon, ch phm t sa; cht ty ra v cc loi hat ng b mt; x phng; dung dch hp cht hu c, v cu cho kt qu xut sc. c im thit b Tc sy nhanh, thng ch cn 5-15 giy, c c im l sy kh nhanh ch trong nhy mt Nguyn liu kt thc qu trnh sy kh trong thi gian ngn, thch hp khi sy kh nhng nguyn liu nhy cm vi nhit, c th gi c mu, hng v v ca nguyn liu. Qu trnh sn xut n gin, thao tc iu khin thun tin, thch hp cho sn xut lin tc

1.3

Ch tiu cht lng ca maltdextrin [1]

Maltodextrin thu c dng bt mu trng, t ht m, tan tt cho dung dch trong, khng mu, khng ngt hoc t ngt v khng b thoi ho. Cc ch tiu vi sinh Tng vi khun hiu kh Nm mc Nm men E.Coli Salmonella 100 CFU/1gmax 50 CFU/1gmax 50 CFU/1gmax khng c khng c

Nhng tnh cht c trng nh tan, nht, kh nng hp th nc ca maltodextrin nhn c t tinh bt sn tng t nh maltodextrin thu c t tinh bt bp v khoai ty. Bng 2.2: Tiu chun cht lng ca sn phm maltodextrin bt [1] Thnh phn (S lng trong 100g sn phm) Gluxit m Tng protit, lipid, x, tro 94,5 5,0 <0,4 Theo tiu chun ca Grain Processing Corporatin, M

Tnh cht vt l: Sn phm dng bt hoc ht mn mu trng. ho tan ( ho tan tnh bng thi gian ho tan hon ton sn phm dng bt trong nc ti nng 5% nhit thng. Maltodextrin dng dung dch m c nu khng c x l vi cht bo qun rt d b nhim khun (Nm mc, B.cereus, Clostridium) c bit trong iu kin kh hu nng m ca nc ta. S dng acid sorbic nng 0,06-0,08% c th gip bo qun maltodextrin trong thi gian di m khng nhim mc, nm men v vi khun gy hi.

HNH NH SN PHM

Hnh 2.8. Sn phm maltodextrin[9]

Hnh 2.9: Bt sa da [9] Hnh 2.10: Tr ho tan [9]

KT LUN
Mt s vn tm hiu c ca ti

Tm c quy trnh cng ngh v thit b sn xut maltdextrin t tinh bt sn bng phng php thu phn bng enzyme. Sn xut maltdextrin bng phng php enzyme c th khc phc c nhng hn ch ca phng php acid nh sn phm to thnh c v mn, c mu, thit b d b n mn do acid. ng dng ca maltodextrin trong cng ngh thc phm rt phong ph v a dng. Qu trnh thu phn tinh bt sn tin hnh nhit cao, v vy phi s dng ngun enzyme chu nhit t chng vi khun Bacillus. Tm c cch thu nhn enzyme chu nhit t chng vi khun Bacillus Subtilis. Mt s hn ch ca ti Qu trnh tm hiu ti vn cha tm c cc phng php ti u sn xut ra sn phm maltodextrin va c cht lng v s lng. Quy trnh sn xut cn nhiu im cha thc t v dng phng php enzyme l phng php mi. Cha tm hiu c cch nui enzyme amylase trn mi trng go lc thu c kt qu thu phn cao nht. Phng php sn xut maltodextrin c th thc hin t nguyn liu l tinh bt sng cha qua h ho. Tuy nhin cha tm c loi enzyme thu phn hon ho lng tinh bt sng t yu cu ca qu trnh thu phn nh thu phn tinh bt h ho. Cha tm hiu c cng ngh sn xut maltodextrin bng phng php enzyme t cc nc tin tin trn th gii. Cha tm hiu c ng dng ca maltodextrin trong cng ngh bo qun v cng ngh sn xut hp rau qu cng nh mt s sn phm khc.

TI LIU THAM KHO

Ting Vit [1] Hong Kim Anh, Ng K Xng, Nguyn Xch Lin (2004), Tinh Bt Sn V Cc Sn Phm T Tinh Bt Sn, NXB Khoa Hc V K Thut, Tp H Ch Minh.

[2] L Vn Hong (Ch bin), Trng Th Minh Hnh, Tinh Bt - Khai Thc v ng Dng, NXB Nng. [3] GS-TS Nguyn Th Hin (Ch bin), PGS-TS L Thanh Mai, ThS L Th Lan Chi, TS Nguyn Tin Thnh, TS L Vit Thng,(2007), Khoa Hc Cng Ngh Malt V Bia , NXB Khoa Hc K Thut, H Ni. [4] Nguyn c Lng (Ch bin), Nguyn nh Tuyt, L Th Thy Tin, T Thu Hng, Hunh Ngc Anh, Nguyn Thy Hng, Phan Th Huyn, T Thu Hng (2004), Cng ngh Enzyme, NXB i Hc Quc Gia TP H Ch Minh. [5] Nguyn c Lng (Ch bin), Lu Dun, ng Th Thu, L Th Cc, Lm Xun Thanh, Phm Thu Thy, (2000), Bin hnh sinh hc cc sn phm t ht, NXB Khoa Hc V K Thut. [6] PGS-TS Nguyn nh Thng, TS Nguyn Thanh Hng, (2005), Cng ngh sn xut v Kim tra cn Etylic, NXB Khoa hc v K thut, H Ni. Ti liu t Internet [7] http://www.ttmindustry.com/images/products/centrifug(20/10/2008) [8] http://www.hoahocvietnam.com/Home(25/09/2008) [9] http://minhduong.vn (27/09/2008) [10] http://en.wikipedia.org/wiki/Amylose(05/04/2007) [11] http://www.ips.gov.vn/tt-khcn/login_chitiet.asp?id=1321(12/09/2008) [12]http://www.hoahoc.org/home/index.php? option=com_content&task=view&id=164&Itemid=319(21/11/2008) [13] http://vocw.edu.vn/content/m10477/latest/(15/11/2008) [14] http://www.mdi.vn/viewer.print.asp?aid=132&l=VN