BÃ NH Gáº U

MC LC
I/ NGUYN LIU SN XUT BNH CON GU ............................................................ 1

1. Bt m............................................................................................................................ 1
2. ng: .......................................................................................................................... 6
2.1 Saccharose: ............................................................................................................. 6
2.2 ng nha: (glucose syrup) ................................................................................... 8
3. Sa v cc sn phm ca sa ....................................................................................... 9
4. Nc............................................................................................................................ 10
5. Mui n ....................................................................................................................... 12
6. Cht bo ...................................................................................................................... 13
6.1 Shortening: ........................................................................................................... 14
6.2. B cacao: .............................................................................................................. 16
7. Enzym ......................................................................................................................... 18
8. Cht lm tng n cho bnh :Thuc n- bt n .................................................... 19
8.1 Sodium bicarbonate (baking soda) ...................................................................... 19
8.2 Ammonium bicarbonate: ..................................................................................... 20
8.3 Bt n (baking powder) ........................................................................................ 20
9. Cht nh ha .............................................................................................................. 21
10. Tinh bt: ................................................................................................................... 22
10.1 Tinh bt la m ................................................................................................... 22
10.2 Tinh bt khoai m (bt nng) ..................................................................................... 23
13. Ph gia to mi ......................................................................................................... 23
II/ QUY TRNH SN XUT BNH GU THEO PHNG PHP CN CT ........... 25
1. Ry bt........................................................................................................................ 26
1.1 Mc ch ............................................................................................................... 26
1.2. Cc bin i: bt khng cn tp cht, mn hn. ............................................... 26
1.3. Thit b: Ry rung ............................................................................................. 26
2.Trn bt: ...................................................................................................................... 27
2.1.Mc ch cng ngh .............................................................................................. 27
2.2. Cc bin i ......................................................................................................... 27
2.3. Thit b thc hin................................................................................................. 29
3. Qu trnh cn bt ....................................................................................................... 31
3.1.Mc ch cng ngh :Hon thin ......................................................................... 31
3.2. Cc bin i xy ra khi thc hin qu trnh. ...................................................... 31
3.3 My mc thit b: .................................................................................................. 31
S dng my cn ngang 3 trc. y l loi my thng gp nht. .......................... 31
4. nh c: ...................................................................................................................... 34
4.1 Mc ch : Chun b ........................................................................................ 34
4.2 Cc bin i trong qu trnh thc hin................................................................ 34
4.3 My mc thit b: Trc nh c ........................................................................... 35
4.4 S sp xp thi gian ngh cho bt ........................................................................ 36
5. To hnh con gu ........................................................................................................ 37
5.1 Mc ch cng ngh: Chun b ........................................................................... 37
5.2 Cc bin i xy ra khi thc hin qu trnh. ...................................................... 37
5.3 My mc thit b: Thit b to hnh quay c 2 trc ........................................ 37
6. Nng ......................................................................................................................... 39
6.1 Mc ch cng ngh ............................................................................................. 39
6.2 Cc bin i trong qu trnh nng bnh .......................................................... 40
6.4 Thit b ................................................................................................................. 45
7. Qu trnh tim nhn ................................................................................................... 47
CN sn xut bnh gu nhn sa
GVBM Trn Th Thu Tr
7.1 Mc ch cng ngh .............................................................................................. 47

7.2 Cc bin i trong qu trnh nhi nhn .............................................................. 47
7.3 Phng php v yu cu khi nhi nhn .............................................................. 48
7.4 Thit b tim nhn ................................................................................................ 49
8. In hnh con gu trn bnh .......................................................................................... 50
8.1 Mc ch cng ngh .............................................................................................. 50
8.2 Thit b thc hin: Thit b in hnh cho bnh ...................................................... 50
9. Lm ngui ................................................................................................................... 50
9.1 Mc ch .............................................................................................................. 50
9.2. Cc bin i ca sn phm .................................................................................. 50
9.3 Thit b .................................................................................................................. 51
10. ng gi .................................................................................................................... 51
10.1 Mc ch cng ngh ............................................................................................ 51
10.2 Cc bin i trong qu trnh .............................................................................. 52
10.3 Phng php thc hin ...................................................................................... 52
10.4 Thit b thc hin: .............................................................................................. 53
III/ QUY TRNH SN XUT BNH GU THEO PHNG PHP P N ............ 54
1. Nho trn bt ................................................................................................................. 54
1.1 T l phi trn ...................................................................................................... 54
Bt : ng : Bo : Nc = 100 : 19 : 13 : 24 ............................................................ 54
1.2 Ch nho trn .................................................................................................. 54
1.3 Phng php nho trn ....................................................................................... 55
1.4 Thit b .................................................................................................................. 55
2. p n v ct bng dy .............................................................................................. 56
2.1 Mc ch cng ngh .............................................................................................. 56
2.2 Cc bin i ca nguyn liu: .............................................................................. 56
2.3 Thit b p n ...................................................................................................... 56
IV/ SO SNH 2 QUY TRNH SN XUT ....................................................................... 59
V/ SN PHM ................................................................................................................... 61
1. M t sn phm bnh con gu ................................................................................... 61
2. Ch tiu cht lng chung ca bnh sn xut t bt m ........................................... 61
2.2 Sn xut theo ng quy trnh c c quan c thm quyn duyt y ........ 62
2.3 Ch tiu ha l.................................................................................................... 62
2.4 Ch tiu cm quan ca bnh................................................................................. 62
2.5 Ch tiu vi sinh ...................................................................................................... 62
2.6 Khng c c cht ngt tng hp. ..................................................................... 62
2.7 Bnh c ng gi .............................................................................................. 62
2.8 Bnh c vn chuyn ........................................................................................ 63
3. Mt s sn phm bnh con gu hin c trn th trng ........................................... 63
3.1 Thng hiu Lotte- Japan: .................................................................................. 63
3.2 Thng hiu Meiji- Japan: .................................................................................. 64
TI LIU WEB ................................................................................................................. 65
Trang 2
DANH MC HNH.
Hnh 1: Thnh phn gluten ..................................................................................................... 3
Hnh 2. Cu trc gluten .......................................................................................................... 3
Hnh 3. Thit b ry rung ...................................................................................................... 26
Hnh 4: My nho trn bt lin tc ....................................................................................... 29
Hnh 5:Thit b rt DL500.................................................................................................... 30
Hnh 6: My to tm tho liu pha trc ............................................................................. 32
Hnh 7. My cn ngang 3 trc .............................................................................................. 33
Hnh 8. Nguyn l nhp bt ra ........
Hnh 9. Qu trnh hi lu bt ra .......................................................................................... 34
Hnh 10. H thng my ct ................................................................................................... 34
Hnh 11. Thit b nh c ..................................................................................................... 35
Hnh 12. Sp xp thi gian ngh cho bt ............................................................................... 37
Hnh 13. Nguyn tc hot ng ca my to hnh quay 2 trc .......................................... 38
Hnh 14. Qu trnh to hnh .................................................................................................. 38
Hnh 15. My to hnh quay 2 trc ................................................................................... 39
Hnh 16. Thit b nng tunnel trong cng nghip ............................................................... 45
Hnh 17. Thit b nng tunel .............................................................................................. 46
Hnh 18. C ch hot ng ca thit b tunnel ...................................................................... 47
Hnh 19. Mt s thit b nhi nhn ....................................................................................... 49
Hnh 20. Bng ti lm ngui................................................................................................. 51
Hnh 21. Nguyn l ca mt kiu my bao gi ..................................................................... 53
Hnh 22 .To hnh bng dy ct ............................................................................................ 58
Hnh 23.Hot ng my to hnh bng dy ct ..................................................................... 58
Hnh 24. Sn phm ca Lotte- Japan .................................................................................... 63
Hnh 25. Sn phm ca Meiji- Japan. ................................................................................... 64
DANH MC BNG
Bng 1: Thnh phn ca cc hng bt m. .............................................................................. 1
Bng 2.Thnh phn cc cht trong bt m ............................................................................... 2
Bng 3. Ch tiu cht lng chung ca bt m trong sn xut bnh ......................................... 4
Bng 4. Ch tiu cm quan ca ng tinh luyn (TCVN 6958:2001) .................................... 7
Bng 5. Ch tiu ha l ca ng tinh luyn (TCVN 6958:2001).......................................... 8
Bng 6. Ch tiu cht lng ca sa bt (TCVN 5538:2002) ................................................ 10
Bng 7. Ch tiu nc dng trong sn xut bnh gu ............................................................ 11
Bng 8. Ch tiu cht lng mui n trong sn xut (TCVN 3974 84) ............................... 13
Bng 9. Ch tiu shortening v b. ....................................................................................... 14
Bng 10: Thnh phn chnh ca du nnh ............................................................................ 15
Bng 11. Cc ch s cht lng ca du c ........................................................................... 16
Bng 12. Thnh phn phn trm ca glyceride trong b cacao ............................................. 17
Bng 13. Mt s tiu chun v b cacao:.............................................................................. 18
Bng 14. Cc ch tiu ca cht lm tng n cho bnh ...................................................... 20
Bng 15. Mt vi ngun acid thng dng. ............................................................................ 21
Bng 16. Thnh phn ca lecithin thng mi ly t u nnh ............................................. 22
Bng 17. Ch tiu cht lng ca tinh bt khoai m .............................................................. 23
Bng 18. Ch tiu cht lng ca vanilin .............................................................................. 24
Bng 19. Thng s thit b ry rung ..................................................................................... 26
Bng 20. M t sn phm bnh con gu ............................................................................... 61
GVBM Trn Th Thu Tr
I/ NGUYN LIU SN XUT BNH CON GU

1. Bt m
Nguyn liu chnh trong cng ngh sn xut bnh con gu l bt m. Bt m
c lm t ht la m bng cch loi lp v ngoi v phi, sau nghin tinh.
Bnh con gu c nhng c tnh v cu trc nh: gin, xp, cng .
Nhng c tnh ny c c l do tnh cht cng ngh ca thnh phn nguyn liu bt
m m quan trng nht l protein bt m. Do vy m bt m tr thnh nguyn liu
khng th thay th hon ton bi cc loi nguyn liu khc bnh con gu.
C hai loi bt m: bt m trng v bt m en. Bt m trng c ch bin t
ht m trng (triticum), bt m en c ch bin t ht m en (secale). nc ta ch
sn xut v nhp bt m trng. Bt m trng c s dng lm bnh con gu.
Khi xay la m thnh bt, bt m trng c phn ra lm 4 loi da vo cht
lng bt l:
-
Loi thng hng
: l loi ly ngay chnh gia li.
Loi I
: l loi ly gia li v st v.
Loi II
: l loi ly st v.
Loi III (hay bt m th): xay ln.
Ni nh cng gn lp v ngoi th hm lng protein cng cao. Cho nn bt

thng hng c hm lng protein thp hn nhiu nhng li trng v p hn.
T bn loi bt trn cc nh my sn xut s phi trn li thnh nhiu sn phm
bt m vi cc thng hiu khc nhau bn trn th trng.
Bng 1: Thnh phn ca cc hng bt m.
Thng hng
Loi I
Loi II
Bt th
T l (%)
10,5
22,4
47,5
Tro(%)
0,47
0,53
1,2
1,5
Cellose (%)
0,13
0,22
0,48
1,6
Pentozan (%)
1,59
1,84
3,44
Tinh bt (%)
80,16
77,84
75,52
69,6
protid (%)
10,28
11,15
14,8
11,8
Thnh phn
Trang 1

Lipid (%)
GVBM Trn Th Thu Tr
0,25
1,2
2,02
1,5
14
14
14
14
354,5
354,5
352,3
347,7
30
30
25
20
Vitamin B1(mg)
0,05
0,18
0,4
0,45
Vitamin B2(mg)
0,05
0,13
0,15
0,26
Vitamin PP (mg)
2,6
5,3
Am
Nng lng (kcal)
Gluten t
Bng 2.Thnh phn cc cht trong bt m

Thnh phn
Hm lng cc cht (% theo cht kh)
Glucid
70-90 %
Tinh bt
80 %
Dextrin
1-5 %
Pentosan
1.2-3.5 %
Cellulose v hemicellulose
0.1-2.3 %
(Theo % glucid)
Cc loi ng glucose, fructose, 0,11 %

maltose v saccharose
Protein
8 25 %
Albumin
5.7-11.5 %
Globulin
5,7 10,8 %
Prolamin
40 50 %
Glutenin
34 55 %
Lipid
2-3 %
Cht khong
1.5-2.6 %
(Theo % protein)
Ngoi ra, trong bt m cn c cc vitamin gm c: A, nhm B (B1, B2, B6), H,

E , trong vitamin B1, PP, E nhiu hn c, v h enzyme trong d hai loi enzyme
chnh l h enzyme protease v h enzyme amylase.
Trang 2
GVBM Trn Th Thu Tr
Trong thnh phn bt m cn ch c bit ti protein. Protein ca bt m gm

bn nhm chnh: albumin, globulin, gliadin, glutenin. Trong ch yu l gliadin v
glutenin, chim ti 75 95%. Glutelin l thnh phn c vai tr quan trng trong vic
to nn nhng tnh cht c th ca bnh. Glutelin c trng cho n hi ca bt
m, cn gliadin c trng cho gin. Khi hnh thnh mng li gluten, cc gliadin
lin kt vi nhau bng cu hidro gia cc gc glutamin to cc si c phn t lng
ln ti hng triu dalton. Trong khi th cc glutelin li c tnh a hnh mnh hn
gliadin nh lin kt vi nhau bng tng tc a bo, bng lin kt hidro v bng cu
disulfua. Chnh hai nhm ny khi nho vi nc to thnh mng phn b u trong
khi bt nho to dai v n hi, c gi l gluten.
Gluten bt m
Khi nho bt gliadin v glutenin ht nc to mng phn b u trong khi bt
nho gi l gluten t.
-
Gluten t cha 65-70% nc; trong 90% cht kh l protein; 10% l

glucid, lipid, cht khong v enzym.
Hnh 1: Thnh phn gluten
Hnh 2. Cu trc gluten

Trang 3
GVBM Trn Th Thu Tr
Mng gluten t c tnh cht va dai, va n hi. Gluten rt cn thit cho vic
to bnh nng n , v l tnh cht khc bit ca bt t la m so vi bt t
hu ht cc loi khc.
Cht lng gluten t c nh gi da trn cc ch tiu cm quan v cc ch

tiu vt l nh: mu sc, dai, cng t, n hi.
Hm lng protein ca bt mnh thng dao ng trong khong 10,5 14,5%.

Bt t la m ma ng th hu ht c hm lng protein trong khong 8,510,5% nhng cng c nhng ht la m yu vi hm lng protein t hn 8,5%.
Vic thay i v hnh dng v cng ca nhiu loi bnh c th nh vo s a

dng trong hm lng protein bt v cht lng gluten. Tuy nhin, nhng iu
ny cng c th xy ra do nhng bin i trong qu trnh ch bin.
Tnh cht cng ngh ca protein bt m trong sn xut bnh

-
L cht to hnh, to b khung, hnh dng, trng thi, cng vi cng, c,

dai v n hi cho bnh.
To mu sc cho thc phm.
C kh nng to gel cho sn phm (cc phn t protein b bin tnh tp hp li

thnh mt mng li khng gian c trt t).
To bt nho (paste) c tnh c kt, do v gi kh cui cng khi gia nhit th

hnh thnh mt cu trc xp.
C kh nng to mng, to nh ha.
To bt bn.
C nh mi v protein c th hp ph vt l hoc ha hc cc cht c mi qua

tng tc Van der Waals hoc qua lin kt ng ha tr v lin kt tnh in.
Bng 3. Ch tiu cht lng chung ca bt m trong sn xut bnh
(TCVN 4359:1996)
Tn ch tiu
Yu cu
Mu sc
Trng ng hay trng c trng ca bt m t nhin
Mi
Mi t nhin ca bt m, khng c mi l
Khng chua, ng hay v l
Tp cht v c
Khng c sn
Su mt
Khng c
Trang 4
GVBM Trn Th Thu Tr
m, %
15,5
acid, oT (theo KOH)
50
Protein, %
Hm lng tro, %
0,4-0,75
Gluten t( %)
23-26
Cm quan
Trng ng, mm mi, n hi tt
cng t
13-16 cm
Gluten kh
8-10%
mn
Cn li trn ry 420m
20%
Qua ry 118m
80%
Tp cht Fe, mg/kg
2-3
D lng ha cht tr su
Nm trong gii cho php
Nm c v c t vi nm
Khng c
Ging la m c gieo vo ma xun c xu hng to ra nhng ht cng vi

hm lng protein cao, v th gluten thu c c tnh n hi nhng t gin. Ging ny
c gi l la m cng to ra mt loi bt gi l bt mnh. Loi bt ny rt l
tng cho vic lm bnh con gu, loi bnh cracker c to hnh bng phng php
cn ct.
Phng php nh gi cht lng bt m[TCVN 1895776 hoc TCVN
1874:1995]
-
m: phng php sy
Mu sc, mi v: phng php cm quan.
nhim cn trng: sng trn ry v quan st.
Tp cht st: dng nam chm
Khi lng v cht lng gluten t: cn v kim tra mu, cng, n hi.
chua: phng php trung ha
Hm lng tro: v c ho mu
Trang 5

-
GVBM Trn Th Thu Tr
c tnh ht nc, chc, c tnh lu bin ca bt m xc nh theo phng

php th farinograph.
2. ng:
2.1 Saccharose:
ng trong sn xut bnh con gu thng s dng ng saccharose.
Chc nng ca ng trong sn xut bnh con gu
-
To ngt v hng v cho bnh.
Saccharose c th ha tan hon ton hoc ha tan mt phn trong bt nho bnh
con gu ty thuc vo hm lng nc. Sau , n s kt tinh li hoc to thnh
dng v nh hnh (lng qu bo ha) sau khi nng. V th n nh hng rt
ln n cu trc bnh con gu. Nu lng saccharose cao th bnh con gu s
cng.
Tng nhit h ha tinh bt, do ko di thi gian bt nho trong l

nng.
To dy trong cream v chocolate.
To mu b mt (ch c ng kh l c chc nng ny): Trong sut qu trnh

nng, ng kh xy ra phn ng Maillard vi amino acid t protein (c trong
bt, sn phm sa v trng). Phn ng ny to ra mu nu m trn b mt ca
nhng sn phm bnh nng. Nng ng kh cng cao, mu to thnh
cng ti. Phn ng Maillard thng din ra trong mi trng kim hn l trong
mi trng acid v l l do ti sao ngi ta s dng sodium bicarbonate
trong bnh con gu.
Chng oxy ha: do lm chm qu trnh i ha cht bo. V th gip ko di thi

gian bo qun sn phm.
Nng ca ng nh hng n hot tnh nc, v do nh hng n

chc v kh nng chng vi sinh vt ca sn phm.
Caramel ha ng Saccharose v c dng in hnh con gu ln bnh sau

khi nhi nhn.
ng saccharose rt ph bin trong t nhin, c nhiu trong ma, c ci ng

hay tri tht nt, tn ti di dng tinh th i khi cng c th tn ti di dng v
nh hnh nhng khng bn.
-
Saccharose c cng thc phn t l
Khi lng phn t l
Khi lng ring l : d=1,5879 g/cm3
: C12H22O11
: M=324
Trang 6
GVBM Trn Th Thu Tr
Saccharose c c tnh quang hc
ng saccharose trong mi trng axid, c bit l nhit cao rt d b

phn hy cho ra glucose v fructose. Hin tng ny gi l s nghch chuyn
ng.
ng saccharose c nhit nng chy tng i cao t =185oC.
Thng thng saccharose t ht m nhng khi un nng nhit cao (khong

t 130oC) th li c kh nng ht m mnh, cn n 160oC th bt u cho phn
mg caramel ha.
Saccharose tan tt trong nc. ha tan 25oC l 2,04 Kg/Kg nc, ng

thi ha tan ny tng theo nhit .
ngt ca saccharose trong dung dch ph thuc vo s c mt ca cc cht

khc v iu kin mi trng nh pH, nht, v hm lng NaCl
Bng 4. Ch tiu cm quan ca ng tinh luyn (TCVN 6958:2001)
Ch tiu
Yu cu
Ngoi hnh
Tinh th mu trng, kch thc tng i ng u, ti kh, khng

vn cc.
Mi v
Tinh th ng hay dung dch ng trong nc c v ngt, khng c

mi v l.
Mu sc
Tinh th trng ng nh, khi pha co nc ct cho dung dch trong

sut.
Trang 7
GVBM Trn Th Thu Tr
Bng 5. Ch tiu ha l ca ng tinh luyn (TCVN 6958:2001)

Tn ch tiu
Mc
Pol, khng nh hn
99,80
Hm lng ng kh, % khi lng, khng ln hn
0,03
Tro dn in, % khi lng, khng ln hn
0,03
S gim khi lng khi sy nhit 1050C trong 3 gi, % khi

lng, khng ln hn
0.05
mu, n v ICUMSA, khng ln hn
30
Asen, khng ln hn
1mg/kg
ng, khng ln hn
2 mg/kg
Ch, khng ln hn
0.5mg/kg
Saccharose thng c s dng di dng ng ht. Kch thc tinh th dao

ng trong mt khong kh rng. Ngi ta xay ng ht to ra cc tinh th ng
c kch thc ht mn hn. Sn phm ca qu trnh xay ban u l dng ng bt (c
s dao ng kch thc ht ln). Sn phm ny thng c s dng trong bt nho.
Bng cch ry ng bt, loi b nhng ht ln, ta thu c mt dng bt
mn (ng dng lm kem trng). V c din tch b mt rt ln nn ng bt v
ng dng lm kem trng rt d ht m v vn cc. Ngi ta c th gim s vn cc
bng cch thm vo mt lng nh tc nhn chng vn cc nh l tricalcium
phosphate hoc tinh bt bp.
c im ca bnh gu l t ngt, nn khng cn dng nhiu ng, do
khng i hi ht ng c kch thc qu mn. Tuy nhin, vic xay ng ht cng
kh cn tht, v kch thc ht b c th nhanh ha vo khi bt v ng u cng
cao hn.
ng knh th khng mn nh ng bt nhng n t b vn cc hn rt nhiu.
2.2 ng nha: (glucose syrup)
C tc dng lm gim ngt v to cu trc.
L sn phm ca qu trnh thu phn khng hon ton thu c t s thy phn
tinh bt. Thnh phn mch nha gm: glucose (25 30%), maltose (10 15%),
fructose, dextrin (35 40%).
Trang 8
GVBM Trn Th Thu Tr
Mch nha thng d b ln men to ra v chua v mi ru. trnh tnh trng ny

ngi ta thng c c mch nha cho n nng cht kh khong 80%, nu nng
cht kh cao hn th rt kh c c ng thi cng kh s dng khi ly mch nha ra
khi bao b.
nh gi mc thy phn ca tinh bt trong ch bin mch nha, ngi ta a
ra ch s D.E (Dextrose Equivalent). Ch s D.E l ch s c trng cho kh nng kh
ca cc sn phm thy phn t tinh bt, ch s ny c m t bng s gram ng Dglucose (Dextrose) trn 100 gram cht kh ca sn phm v v th ng D-glucose
theo nh ngha c ch s D.E l 100. Cc loi mt t ng glucose sy kh l sn
phm thy phn tinh bt kh c ch s D.E ln hn 20 v maltodextrin c ch s D.E
t 20 tr xung.
Ngoi ra, cn th s dng cc loi ng khc nh: maltose, dextrin.
3. Sa v cc sn phm ca sa
Mc ch s dng sa v cc sn phm t sa vo bnh gu
-
Sa c tc dng lm tng thm v thm ngon cho bnh. Protein v ng kh

(lactose) c trong sa tham gia phn ng Maillard to mi v mu cho sn
phm.
Theo mt s tc gi, protein trong sa nh hng n vic hnh thnh v n

nh cc h nh tng, nh hng n nht ca bt nho Do vy sa c
s dng ci thin mi thm, nng cao gi tr dinh dng ng thi cn lm
cho bnh mm mi, mn xp, n hi.
Sa lm tng xp ca bnh do cc cht bo trong sa nh phosphatid

(lecithin, kephalin, phophatidexerin, phosphatidinozid), glycolipid, steorit d
hp ph vo khung gluten, nh m bnh thm xp, do.
Sa lm cho bnh con gu mm hn nhng n ch c s dng vi mt lng

nh do kh nng to mu ca n.
Trong cng ngh bnh gu, sa thng dng di dng sa c hoc sa bt,
tuy nhin sa bt hin nay c dng ph bin. Thnh phn ca sa bt ph thuc tnh
cht ca sa ti ban u cng nh phng php ch bin. Sa bt c tnh ht m
mnh do cn ch bo qun ni kh ro, thng nhit khng qu 15 oC v
m tng i vo khong 70-75%.
Trn th trng c 2 loi l sa bt khng tch bo (sa bt nguyn) v sa bt
tch bo (sa bt gy).
Trang 9
GVBM Trn Th Thu Tr
Bng 6. Ch tiu cht lng ca sa bt (TCVN 5538:2002)

Ch tiu
Sa bt nguyn
Sa bt gy
m (%)
chua (oT)
20
20
Ho hc Hm lng cht bo 26 42
(%)
34
Hm lng m (%)
Ho l
34
Ch s khng ho tan
1ml (50oC)
mn
Ht ng nht, khng qu Ht mn, kt dnh tt.

to.
Vng nht
Vng
Mi thm c trng
Mu sc
Mi
Cm
quan
1.5
Tp cht
1ml (50oC)
Mi thm c trng,
khng c mi chua hay
V t bo, khng c v
mi l.
chua hay l.
V bo r, c v ngt.
Khng c
Khng c
Vi sinh
Tng s VSV hiu kh,

cfu/g sn phm.
5.104
Nhm Colifom, vk/g

sn phm
10
E.coli, vk/g sn phm

0
Salmonella, vk/g sn
phm
0
10
Nm men, nm mc,
vk/g sn phm
4. Nc
Mc ch s dng nc trong bnh con gu
-
Nc dng trong khu chun b v nhi bt: kt hp bt m v cc nguyn ph

liu khc to thnh khi bt nho.
Trang 10
GVBM Trn Th Thu Tr
Nc l nguyn liu, l xc tc, gy thay i thnh phn nguyn liu, m bo

cu trc cho sn phm khi nng. Ha tan cc thnh phn: ng, mui,
protein, pentosan tan.
Phn tn cht bo.
Lm cht mng gluten do s hin din ca mt s mui khong trong nc.
Nc dng trong bnh gu cn t cc ch tiu sau:

Nc cn t tiu chun nc tiu dng. Nc ch yu kim tra vi sinh vt,
cng. i vi nc, c 3 yu t c bn cn c quan tm :
-
An ton vi sinh.
Loi v nng cc cht ha hc c trong nc. Hm lng cht hu c

ho tan v kim loi nng
Cm quan v mu sc, c, mi v
Cc ion kim loi a ha tr c trong nc (c bit l Cu) c tc dng xc tc,

lm tng qu trnh i ha ca du v cht bo.
Nu nghi ng cc ion kim loi trong nc s gy ra nhng kh khn cho bt
nho v cht lng ca bnh gu, ta c th dng nhng cht km hm, v d ethylene
diamine tetra acetic acid (EDTA). EDTA c s dng tng tnh n nh ca mu,
mi v trong ca dung dch.
C th x l nc bng phng php lc, lng trong, lm mm nc bng nhit
hay ho cht, kh st trong nc v kh mi nc
Bng 7. Ch tiu nc dng trong sn xut bnh gu
Ch tiu vt l
Tiu chun
Mi v
Khng mi
trong (ng Dienert)
100 ml
Mu sc (thang mu Coban)
50
Ch tiu ho hc, ha l
pH
6 8,5
cn c nh (t 6000C)
75 150 mg/lt
cng ton phn ( c)
Di 150
cng vnh vin
70
Cht hu c
0.5-2.0 mg/l
Mui n NaCl
70.0-100.0 mg/l
Trang 11
GVBM Trn Th Thu Tr
CaO
50 100 mg/lt
MgO
50 mg/lt
Fe2O3
0.3 mg/lt
MnO
0.2 mg/lt
BO4-3
1.2 2.5 mg/lt
SO4-2
0.5 mg/lt
NH4+
0.1 0.3 mg/lt
NO2-
Khng c
NO3-
Khng c
Pb
Di 0.1 mg/lt
As
0,05 mg/lt
Fe
0,3 0,5 mg/lt
Zn
5.00 mg/lt
Cu
3.0 mg/l
0.7
/l
mg/l5.0-7.0
Ch tiu vi sinh vt
Tng s vi sinh vt hiu kh
Di 100 cfu/ml
Ch s Coli
Di 20 cfu/ml
Vi khun gy bnh l hoc thng Khng c

hn
Khng c
Vi sinh vt k kh
Khng c
Trng,giun sn
5. Mui n
Thnh phn: NaCl (97%) v cc tp cht khc
-
nh hng n hot ng ca vi sinh vt v enzym trong khi bt nho.
nh hng n kh nng ht v gi nc ca gluten.
Tng dai ca khi bt nho trc khi qua my cn, ct.
L cht lm tng mi v cho sn phm
Trang 12
GVBM Trn Th Thu Tr
Bng 8. Ch tiu cht lng mui n trong sn xut (TCVN 3974 84)
Tn ch tiu
Thng hng
1. Mu sc
Trng
trng
2. Mi v
Khng mi
Hng 1
Hng 2
trong, Trng, nh xm, Trng

xm,
nh vng, nh trng nu
hng
Dung dch mui 5% c v mn thun khit, khng c

v l
3. Dng bn ngoi &
C ht
Kh ro v sch
C ht 1 15 mm
4. Hm lng NaCl, tnh theo 97,00

% lng kh, khng nh hn
95,00
93,00
5. Hm lng cht khng tan 0,25

trong nc, tnh theo % khi
lng kh, khng ln hn
0,40
0,80
Hm lng m, tnh theo %, 9,50

khng ln hn
10,00
10,50
Hm lng cc ion, Ca2+ 0,30

tnh theo% khi lng
Mg2+ 0,40
kh, khng ln hn
0,45
0,55
0,70
1,00
SO42- 1,10
1,80
2,35
6. Cht bo
Khi sn xut bnh con gu, cht bo c s dng trong bt nho, trong nhn
bnh.
C th s dng nhiu cht bo thc vt v ng vt khc nhau. V yu cu bt
buc l cc cht bo phi c tinh luyn v kh mi trc khi dng. Cc cht bo
thng c s dng trong sn xut bnh con gu gm shortening, b, margarine, bt
ph mai, b cacaonhm mc ch:
-
Tng gi tr dinh dng v cm quan cho sn phm
To bt nho do v ti, gip bnh tng xp.
Trang 13
GVBM Trn Th Thu Tr
Bng 9. Ch tiu shortening v b.

Shortening
[TCVN 6048:1995]
[TCVN 7400:2004]
Mu sc
Mu trng, trng ng
Vng c trng
Mi v
Khng c v l
Mi v c trng
Trng thi
Dng paste, mn
Mm, ng nht
Tp cht
Khng c tp cht l
Khng c tp cht
m, %
< 0.1
8 16
Hm lng lipid, %
> 96
> 80
Ch s AV
< 0.3
< 0.3
Ch s PV
<5
Ch tiu
Cm quan
Ho hc
Hm lng cht kh
khng bo, %
Vi sinh
<2
S vi khun hiu kh
Max104 cfu/g
Max104 cfu/g
Coliform
Max10 vk/gsn phm
Max10 vk/gsn phm
Cht bo c quan tm y l cc triglyceride. Triglyceride dng lng ti

nhit phng c gi l du. Cn triglyceride dng do hoc bn rn th c gi
l m. Mch acid bo cng di th nhit nng chy cng cao. Cc acid bo cng c
nhiu ni i th nhit nng chy cng thp.
Ngoi ra, ngi ta thng s dng shortening, du nnh, du c hydro ha 1
phn tng thm cht lng cm quan.
Trong sn xut bnh gu sa, cht bo thng s dng l shortening, hoc b
cacao.
6.1 Shortening:
l du thc vt c gim bt mt s ni i bng cch hydro ho mt phn tng
nhit nng chy, c tnh do, mu trng c, xp b mt.
Shortening bn nhit v c nhit nng chy cao.
Tnh c l ca shortening tt hn du tinh luyn dng lng.
S dng shortening trnh hin tng i ha ca du, tng cht lng v hnh
thc cm quan ca sn phm. Tuy nhin iu ny cng lm gim lng acid bo khng
no thay th c th ngi. Shortening cn c nu ln n nhit nng chy (50
Trang 14
GVBM Trn Th Thu Tr
55 C) chuyn sang dng lng hon ton gip cho qu trnh phn b ng u ca
du trong khi bt.
Cht bo c tc dng gi kh trong sut qu trnh nng. c bit l trong
khong nhit 38 58oC, khi bt nho tr nn mm hn v trc khi c s trng
n ca cc ht tinh bt do ht nc t gluten, v th khung gluten s bn hn. Tnh n
nh ca cc l kh gip gi c th tch v lm cu trc bnh mn hn.
Trong sn xut bnh con gu, ngi ta thng s dng shortening lm t du
nnh, du c hydro ha 1 phn tng thm cht lng cm quan.
Du nnh:
T l du trong ht l 12.8-28%. Du c mu vng nht n mu vng sm, thuc
loi du kh (ch s Iod ca du t 103-152).
Bng 10: Thnh phn chnh ca du nnh
Cc axid bo
Hm lng (%)
Axid linoleic
49-60
Axid oleic
21-34
Axid palmitic
6.5-12
Axid linolenic
2-9
Axid stearic
2-5
Du c:
Qu c du c hai thnh phn khc nhau. V hay ci cha khong 45-50% du ci
v nhn cha 48-52% du nhn. Hai loi du ny c nhng nt c trng ring.
Du ci mu hng, c nhit thng, lng khi nhit khong 40oC v
thng phn lm hai lp: lp lng trn, lp c di. Du nhn mu trng v c
li khi nhit di 25oC. Cc ch s v thnh phn ca hai loi du ny cng khc
nhau.
Trang 15
GVBM Trn Th Thu Tr
Bng 11. Cc ch s cht lng ca du c

Cc ch s cht lng
Du ci
Du nhn
Ch s Axid
15.5
2-9
Ch s Iod
41-59
10.3-20
Ch s x phng
196-210
242-254
Axid lauric (%)
52
Axid myristic (%)
1.2-5.9
11-18.6
Axidt palmitic (%)
37.5-43.8
6-7.8
Axid stearic (%)
2.2-5.9
1-4
Axid oleic (%)
38.4-45
10-16.5
Axid lonileic (%)
6.5-11.2
<1
Axid caprilic (%)
Axid capric (%)
3-6
Cc ch s ca du:
Thnh phn chnh ca du:
Du ci tinh ch c th trn ln vi cc thnh phn du khc (du ht ci) n

hoc dng ph bin trong ngnh ch bin b, m thc vt. Loi du c mu c
cha nhiu carotene c th dng nhum b thc vt hoc sn xut tin vitamin A.
Du nhn c cng dng nh du da thng dng sn xut b, m thc vt,
bnh ko (chocolate) v lm x phng. Du c rt giu vitamin K v magie dng tiu
ha c. Du c cha khong 43 % cht bo no, khong 43 % cht bo cha no.
6.2. B cacao:
B ca cao chim thnh phn khi lng nhiu nht trong ht ca cao, hm lng
ny trong ht ca cao thng phm ln n 55%. Ht ca cao c gi l thng phm
khi c v phi, hm lng nc khng qu 8%, khng c ht hi khi hoc
mi v l, khng c vt l v khng pha trn gian ln.
B ca cao l cht bo c chit t ht ca cao nghin v loi mm hoc thu
c t qu trnh p trong sn xut bt ca cao. Phn ln b ca cao s c loi b
trong sn xut bt ca cao (bng qu trnh p).
B ca cao thu c t qu trnh p mnh ca cao c nhng c tnh sau: gin v d
gy khi nhit thp hn 20C, nhit nng chy vo khong 35C (b mm nhit
khong 30-32C. B ca cao cng cha mt s glyceride.
Trang 16
GVBM Trn Th Thu Tr
B cacao ch yu l cht bo (trn 70%), phn cn li l protein (15%) v cht

ung (8%). B cacao khng c v ngon, nhng cc cht thm c trong bt cacao nh
theobromin, cafein, linalool kt hp vi cht bo trong b cacao to ra mi v c
trng ca Chocolate. Hm lung b cacao c th chim ti 50% trong Chocolate
truyn thng.
Bng 12. Thnh phn phn trm ca glyceride trong b cacao
Glycerides
Phn trm (%)
Trisaturated
2.5 to 3.0
Triunsaturated (triolein)
1.0
Diunsaturated
Stearo-diolein
6 n 12
Palmito-diolein
7 n 8
Monounsaturated
Oleo-distearin
18 n 22
Oleo-palmitostearin
52 n 57
Oleo-dipalmitin
4 n 6
Ch s Iod: 34 - 42.
Phn trm khng x phng ho: 0.3 - 0.8%
c tnh quan trng ca b ca cao :
_ Cng, dn nhit thng; nng chy 350C.
_ B ca cao kh bn v kh b xi ha iu kin thng nn c th lu
m khng b hi.
B cacao l ngun cung cp dinh dng, vitamin v khong cht m c th d
dng hp thu c.
Trang 17
GVBM Trn Th Thu Tr
Bng 13. Mt s tiu chun v b cacao:

STT
Tn ch tiu cht lng
Tiu chun
Ch s acid
<4
Ch s x phng ha
188 -195
Ch s Iod
32 42
Ch s kt tinh
45 50
T trng (95oC/30oC)
0,898 0,904
Thnh phn cht bo :

Acid Palmitic (C16-0)
22 25%
Acid Stearic (C18-0)
34% 36%
Acid Oleic (C18-1)
37% 40%
Acid Linoleic (C18-2)
2% - 4%
7. Enzym
Protease c s dng thay i cht lng khung gluten trong trng hp cht
lng gluten qu mnh. Protease c s dng nh l mt cht thay th cho sodium
metabisulphite.
Enzym rt nhy cm vi nhit v pH.
Emzym c th c to ra trong bt nho bng cc vi sinh vt sng nh nm
men v cc vi sinh vt tn ti trong bt, hoc c th thm vo bt nho di dng ch
phm enzym.
Vic s dng enzym ngy cng tr nn ph bin tng gin di cho bt
nho i vi loi bt c hm lng protein cao.
Enzym protease c thu nhn t 3 ngun chnh:
-
Thc vt: v d, papain, bromelain, ficin, ..., nhng hu ht cc enzym ny ch

c th sn xut cc nc nhit i v cn nhit i.
ng vt: v d, trypsin chymotrypsin, pepsin, rennin, ...,
Vi sinh vt: c bit l trong nm mc Aspergillus oryzae v vi khun Bacillus

subtilis. y l ngun cung cp enzym tt nht.
Trang 18
GVBM Trn Th Thu Tr
Ngi ta cho rng enzym thu nhn c t Bacillus subtilis th thch hp nht
s dng trong bt nho. Enzym ny c th dng rn hay lng, thng b mt hot
tnh khong 10%/ nm. Hoc cng c th dng bt, khi s dng cn phn tn trong
nc vi t l so vi nc l 4 5 ln.
8. Cht lm tng n cho bnh: Thuc n- bt n
Thng s dng dng hn hp ca NaHCO3 v (NH4)2CO3. Tuy nhin, ngi
ta thng hn ch s dng (NH4)2CO3 v n to kh NH3 ln (khong 82%) gy mi
khai v lm gim gi tr cm quan ca bnh.
Trong sn bnh gu, cn sn phm n xp v c mu vng, ngi ta thng b
sung vo hn hp NaHCO3 v (NH4)2CO3 theo t l:0,7% NaHCO3 v 0,08%
(NH4)2CO3.
Phn ln khi sn xut cc loi bnh con gu ngi ta t dng nm men v trong
bnh c hm lng ng v cht bo kh thp. Ngi ta thng dng cc cht ha
hc lm tng n cho bnh.
Cc cht lm tng n cho bnh l mt nhm cht trong ch yu l cc
mui v c. Khi thm vo bt nho, di tc dng ca nhit, cc cht ny s to kh,
chnh l cc ht nhn cho s pht trin cu trc trong sut qu trnh nng. Nh
vy, bnh s xp, n thun tin cho vic bm nhn nhnh sau khi nng.
Cc cht ny khi cn d trong sn phm s nh hng n gi tr pH cui cng
v do nh hng n hng v ca sn phm. Do s c dng ng liu lng
theo cng thc c ti u ha trong sn xut bnh con gu.
8.1 Sodium bicarbonate (baking soda)
-
Cng thc phn t: NaHCO3
Bt trng mn, khng mi, v cay, c tnh kim. Tan trong nc, khng tan
trong cn.
T trng: 2,16.
Phn ng: 2NaHCO3 = Na2CO3 + CO2 + H2O
Sodium bicarbonate c s dng khi cn iu chnh pH cho bnh con gu

(thng thng pH ca bnh con gu l 7.0 7.5).
Nn thm soda vo giai on cui ca qu trnh nho trn. Trong nhng trng
hp ny, bt soda phi c phn tn u trong ton bt khi bt nho v nu nh c
th, soda nn c sng trc loi b bt cc ht c kch thc ln. Nu dng d
sodium bicarbonate s lm cho bnh con gu c mi trng kim v mu hi vng
cng vi v khng c a thch.
Trang 19
GVBM Trn Th Thu Tr
8.2 Ammonium bicarbonate:

-
Dng tinh th mu trng c mi ammoniac, ha tan trong nc khi thm vo

bt nho.
Cng thc phn t: NH4HCO3
C kh nng to kh NH3 ln dn n to mi khai trong hn hp sn xut.
Khi t b phn hy theo phng trnh:

(NH4)2CO3 2 NH3 + CO2 + H2O
Sau khi phn hy c ti 82% kh tham gia vo vic lm xp bnh.
y l mt cht rt c li to n cho bnh con gu v n phn hy hon

ton khi gia nhit, to thnh kh CO2, NH3 v nc. Cht ny c gi l mui d bay
hi do n phn hy hon ton, v khi dng rn, n vn c mi amoniac rt mnh.
Hm lng cc cht lm tng n dng trong sn xut bnh gu ph thuc
vo tnh cht ca bt nho:
Bt nho c mng gluten tt dng 0,7% NaHCO3 + 0,08% NH4HCO3.
Bng 14. Cc ch tiu ca cht lm tng n cho bnh
Cc ch tiu
Yu cu
Cm quan
Ht mn, ng nht, mu trng khng ln tp cht
tinh khit
85 90
8.3 Bt n (baking powder)

L hn hp ca sodium bicarbonate v mt acid nh l acid citric hoc acid
tartaric hoc l mt mui c kh nng phn ly to ra phn ng c tnh acid trong
dung dch. Mc ch ca s kt hp ny l to ra cc bong bng CO2 hoc l trc
khi nng hoc l khi ming bt nho c gia nhit trong l nng. Cc bong bng
kh ny to thnh cc vng nhn gip cho s gia tng kch thc khi kh c gia nhit
v p sut hi nc tng trong sut qu trnh nng. Do , iu quan trng l phi to
ra c cc bong bng kh nhiu v rt nh bnh con gu to thnh c cu trc mn,
ng u.
Ngun acid ban u c s dng cho qu trnh lm bnh l sa chua (acid
lactic) v cream ca tartar (potassium acid tartrate). Cc cht ny c gi thnh thp v
d xy ra phn ng to kh trong sut qu trnh nng.
Hu ht cc ngun acid thng thng l mui phosphat. Nhng mui ny c
nhc im l lng phosphat cn d s to ra mi v khng a thch.
T l gia ngun acid v soda ty thuc vo cng thc bnh. Hiu qu s c
nh gi da vo hng v v pH ca bnh con gu.
Trang 20
GVBM Trn Th Thu Tr
Bng 15. Mt vi ngun acid thng dng.
Trc y, ACP l ngun acid c s dng ph bin nht trong bnh gu.
Nhng ngy nay, SAPP gn nh thay th ACP v c tc phn ng chm hn.
Gluconodeltalactone (GDL) khng phi l mt acid nhng khi ha tan trong
nc, n s chuyn t t thnh acid gluconic phn ng vi sodium bicarbonate v
gii phng CO2. u im ca cht ny l khng c hu v.
9. Cht nh ha
Cht nh ha dng n nh hn hp 2 hay nhiu cht lng khng trn ln
vo nhau. Trong thc phm, nhng cht lng khng trn ln c thng thng l du
(cht bo) v nc. Cht nh ha ch cn s dng vi hm lng rt thp (nh hn 2%
so vi tng khi lng).
Tc dng ca cht nh ha
Gip cho bt nho ti xp
-
Lm tng kh nng nh ha ca bt nho, gim sc cng b mt, nh d ph

v cc ht bo to h nh tng mi u hn, bn hn.
Cht nh ha nm trn b mt cc ht bo, lm ro cn c hc, ngn cn hin

tng cc ht bo kt hp vi nhau.
Tc ng ca cht nh ha s khc nhau ty thuc vo t l ca du v nc,

vo cc thnh phn khc nh l tinh bt, protein v pha kh.
Cht nh ha l cc lipid phn cc, c mt u a nc v mt u k nc.

Cht nh ha thng l cc este mt phn ca acid bo vi cc alcohol a ha
tr nh l glycerol, sorbitol, propylene glycol v saccharose.
Trang 21
GVBM Trn Th Thu Tr
Cc loi cht nh ha: Lecithin, mono/diglycerides, polyglycerol esters, dn xut

acid ca monoglycerides, propylene glycol esters, stearoyl lactylates, sSaccharose
v sorbitol esters.
Lecithin ch yu c ly t ht u nnh.
Bng 16. Thnh phn ca lecithin thng mi ly t u nnh
Lecithin l mt cht t nhin c trong tt c cc vt th sng nhng tn ti

nhiu nht l trong lng trng (10%) v ht u nnh (2.5%), l ngun chnh ca
lecithin thc vt. N c trch ly t ht bng dung mi, nhng khc nhau v thnh
phn v lun lun cha mt lng ng k du u nnh. N c th dng lng hoc
dng do, nu s dng qu mc, s gy ra nhng mi v khng a thch cho sn phm
nng. T l s dng thng thng l 0.5-1.0%, khng s dng lng ln hn 2%.
Ha tan lecithin vo cht bo trc khi cho vo khi bt. Lecithin cng c sn di
dng bt. Dng thng thy l mt hn hp 50% vi sa bt gy hoc lactose. Di
dng ny, n c th phn tn trong nc trc tip.
Lecithin gip phn tn cht bo trong bt nho bnh semi-sweet v tng cng
kh nng nh ha trong sut qu trnh to cream ca bt nho c mng gluten yu.
10. Tinh bt:
c dng thay th mt phn bt m nhm gim gi thnh sn phm, ngoi ra
cn c tc dng lm gim hm lng gluten , to cng cho sn phm p ng yu
cu ch bin.
Trong sn xut cc loi bnh gu sa, thng s dng tinh bt la m hoc tinh bt
khoai m.
10.1 Tinh bt la m
Tinh bt la m l thnh phn quan trng ca bt m, c nh hng ln n cht
lng ca bt nho.
-
Chim khong 80% Glucid bt m.
Tinh bt la m c cu trc dng ht trn.
Kch thc ht t 5 50 m.
Nhit h ha ca tinh bt la m bt u t 53oC v kt thc 65oC.
Tinh bt bao gm hai cu t l amylose (20%) v amylopectin.

Trang 22
GVBM Trn Th Thu Tr
Amylose: Cc gc glucose lin kt vi nhau qua lin kt -1,4 glycoside to

thnh mch thng, tuy nhin c khong 1,6% gc glucose lin kt vi nhau qua
lin kt -1,6 glycoside to thnh mch nhnh. Cho nn hm lng amylose
cng cao th ht tinh bt cng c cu trc phn lp.
Amylopectin: Phn t amylopectin c cu to nh nhng chm nho trong

xen k hai vng: vng mt c cu to cht, sp xp c trt t do kh b thy
phn; vng th hai sp xp km trt t, c nhiu im phn nhnh nn d dng
b thy phn.
10.2 Tinh bt khoai m (bt nng)

Trong tinh bt khoai m, amylose chim 15 25%, amilopectin chim 80 85%.
ng ch yu l maltose v saccharose. Hm lng protein thp nhng cha mt
lng kh ln cacbonhydrate cung cp nng lng cho c th.
Bng 17. Ch tiu cht lng ca tinh bt khoai m
Tn ch tiu
C ht
Yu cu
, m
5 - 35
Mu
Trng sng
Mi
Mi bnh thng, khng c mi v l
m ,%
< 13
Tinh bt
,%
85,5
+ Amylose
,%
20
+ Amylopectin
,%
80
St
,%
0,05
Cellulose
,%
0,15
Tro
,%
0,4
acid
, oT
13. Ph gia to mi
Mi thm ca bnh c hnh thnh t mi thm bn thn cc nguyn liu c
trong bnh, mi t sn phm ca cc phn ng xy ra trong qu trnh nng v mi do
hng liu a vo.
Hng liu c th tn ti di dng lng, bt hay tinh th. Hng liu c cc
dng mi thm khc nhau m con ngi a thch. Ph gia to mi thng c s
dng trong bnh con gu l vanillin, tinh du.
Trang 23
GVBM Trn Th Thu Tr
S dng hng vanillin. Vanilin tn ti dng tinh th hnh kim hoc dng bt,
khng mu, c mi thm c trng, tan trong ru etylic.
Bng 18. Ch tiu cht lng ca vanilin
Ch tiu
Yu cu
Nhit nng chy
31 33oC
Nc
0,5%
Tro
0,05%
Kim loi nng
10 ppm
Trang 24
GVBM Trn Th Thu Tr
II/ QUY TRNH SN XUT BNH GU THEO PHNG PHP CN CT
Bt m
Ry
Nguyn liu ph
Nho trn
Nc
Cn
nh c
Bt ra
To hnh
Nng
Nhn
Tim nhn
In hnh
Lm ngui
Bao b
Bao gi
Sn phm
Trang 25
250 oC
4-5 pht
GVBM Trn Th Thu Tr
1. Ry bt
1.1 Mc ch
Ry bt nhm chun b cho qu trnh nho bt, tch tp cht, lm cho bt mn
trnh b vn cc khi nho trn.
1.2. Cc bin i: bt khng cn tp cht, mn hn.
1.3. Thit b: Ry rung
Bng 19. Thng s thit b ry rung
Bin
Kch thc l ry
(mm)
S vng quay Ti trng ring

trong 1 pht
(kg/h.cm)
1500
12 - 20
84
(Mesh)
Nng sut my ry: Q = B. q (kg/h)

B: chiu rng mt ry, cm.
Q: ti trng tring ca mt ry, kg/h.cm.
Bin dao ng rung c th ly bng hoc gn bng chiu di trung bnh ca
ht bt m em ry.
Hnh 3. Thit b ry rung
Trang 26
GVBM Trn Th Thu Tr
2.Trn bt:
2.1.Mc ch cng ngh
a. Chun b
Trong qu trnh trn thng qua vic to nn mt hn hp ng nht v thnh
phn cng vi vic hnh thnh nn mng gluten tt do qu trnh trn bt s c tc
dng h tr cng on cn, ct v sau.
i vi bnh cracker, nu sn phm bt nho khng ng nht, b vn cc th
khi qua qu trnh cn s khng to c nhng lp bt cn lng bng m b r, x x,
kt dnh km, gy nt gy. Ngc li nu m bt nho cao th trong qu trnh
cn bt s b dnh trn trc.
b. Khai thc
Nhng tnh cht ca bnh bnh con gu nh: cng, xp, v, mu, mi
th ph thuc vo cht lng ca bt nho c ngha l n ph thuc vo cng thc xc
nh loi bt nho . to nn mt khi bt nho tt th phi khai thc cc c tnh
ca nguyn liu. Trong c bit ch ti tnh cht cng ngh ca protein bt m.
Kh nng khai thc ca cng on trn c th hin nh sau:
-
Trn ln nhiu thnh phn khc nhau to mt khi ng nht
To bt nho c tnh c kt, do, gi kh cui cng khi gia nhit th hnh
thnh mt cu trc xp cho sn phm.
-
To nn qu trnh hydrate ho protein xy dng nn mng gluten n hi
Kh nng khai thc ca giai on ny cn ph thuc vo cc iu kin trn

khc nhau: thi gian trn, nhit , lng nc s dng, tc trn.
2.2. Cc bin i
a. Bin i vt l
T hn hp cc thnh phn nguyn liu ban u vi cc pha khc nhau chuyn
thnh mt pha nho bt nho dng paste, ng nht khng tch ri, do, c xp
nht nh.
-
Trong khi bt nho, ng thi vi pha lng gm: nc t do, protein ha tan,
ng v cc cht khc, cn c pha kh c to nn do s tch ly cc bt khng kh
khi nho.
-
Trong qu trnh nho trn, do ha hp vi nc, do ma st v do cc phn ng

ha hc xy ra trong bt nho cho nn nhit ca khi bt nho s tng.
-
Ngoi ra cn c s thm thu ca cc hp cht mu, mi, v t cc nguyn liu

ph nh sa, trng v cc ph gia vo trong khi bt.
-
Trang 27
GVBM Trn Th Thu Tr
b. Bin i ho l
-
S to thnh mng gluten
Cc thnh phn ri rc lin kt vi nhau to khi ng nht, khi lng ring

tng, nht tng.
-
C s hp th ca cht bo ln b mt cc mixen, lm lin kt gia cc mixen

vi nhau gim, t gim tnh n hi ca gluten, nhng tng xp cho khi bt
nho. Trong qu trnh nho cng din ra qu trnh nh ha gia du v nc.
-
Mui n phn ly thnh cc ion. Cc ion lm tng hng s in mi ca nc,

lm gim dy v in tch ca lp ion kp bao quanh cc protein, lm cho cc phn
r protein n gn nhau hn, hnh thnh cc tng tc a nc v k nc; to nn
nhng phn t protein c khi lng phn t ln, tng cht ca khung gluten.
-
C s ha tan ca nguyn liu ng.
Cc cht mi c protein hp ph v c nh qua lin kt ng ha tr, lin kt

tnh in v lc Vanderwalls.
-
c. Bin i ho hc
Khng ng k do nhit nho trn khng cao. C th c s oxy ha cht bo
di tc dng ca oxy, s bin tnh ca protein di tc ng c hc. Nu c s dng
thuc n nh NaHCO3, NH4HCO3, (NH4)2CO3 th c th xy ra cc phn ng ha
hc to xp cho sn phm.
-
To nn nhng lin kt ho hc mi do trong qu trnh hnh thnh mng li

gluten cc gliadin, glutenin s kin kt vi nhau bng lin kt hidro, bng cu disulfua
v bng tng tc a bo.
-
d. Bin i ho sinh
Di tc dng ca enzyme protease v amylase c trong nguyn liu th protein
v tinh bt c th b thy phn. Tuy nhin do nhit v iu kin khng thch hp
cho cc enzyme hot ng, nn cc phn ng ha sinh cng din ra khng ng k.
-
Ty vo mc ch ca mnh m c th to iu kin ti u cho cc enzyme hot

ng, lc bin i v ha sinh s din ra ng k.
-
e. Bin i v mt cm quan
Ch yu l s thay i v trng thi ca khi bt, ngoi ra cn c s thay i v
mu sc, mi v.
Trang 28
GVBM Trn Th Thu Tr
2.3. Thit b thc hin

Cng thc nho trn bnh con gu: Bt: nc: bo : ng =100:33:6 : 9
m bnh cui cng 3-4%
qu trnh ny ta dng thit b nho trn lin tc. My nho trn lin tc hot
ng theo nguyn tc sau: Nguyn liu kh v nc c nhp vi lng chnh xc v
lin tc vo mt u ca thit b, ha trn s b vi nhau ri i vo khu vc nho trn
v cui cng i ra ti u kia ca thit b; ngay ti u ra, bt nho s c chia thnh
tng phn bng nhau i vo cc cng on ch bin tip theo (dao ct hot ng
theo nguyn tc thi gian). Ngoi ra cng c loi thit b cho php nguyn liu c
nhp nhiu v tr khc nhau trn sut chiu di tang trng.
Hnh 4: My nho trn bt lin tc

Thit b thng cu to bi mt tang trng hnh tr t nm ngang, bn trong c
rotor v c chia thnh cc khoang nh. Trn thnh khoang c cc stator h tr cho
tng qu trnh thch hp nh phi trn, phn tn, ha trn kh v nho. Bn ngoi tang
trng c lp v o cng c chia thnh tng khoang vi nhit khc nhau.
Bng cch iu chnh chiu di tang trng, thay i thi gian lu ca bt v thi
gian nho trn ta c th thu c cc loi bt vi cht lng khc nhau.
u im ca phng php nho trn lin tc
y l phng php cho cht lng sn phm ng u v tt nht.
H thng hot ng lin tc nn d iu khin v kim sot, hao tn nhn
lc.
Nhc im ca phng php nho trn lin tc
Vic khi ng v dng h thng kh phc tp. Nu mt s c no xy ra th
ton b cc h thng cn li cng phi ngng theo.
Vic lp t v vn hnh thit b cng phc tp, i hi phi c kin thc v
iu kin v th t nhp liu. V vy, nu s dng nhiu cng thc trn bt khc nhau
th s kh khn hn so vi nho trn gin on.
Trang 29
GVBM Trn Th Thu Tr
Nhp liu phi thc hin lin tc nn phi s dng cc thit b nhp liu c gi
thnh cao.
Nh vy, my nho trn hot ng lin tc thch hp cho cc nh my ch ch
bin mt loi bt nho.
Sau qu trnh nho trn bt c cho vo thit b rt thc hin qu trnh rt
bt nho vo thit b to tm.
Hnh 5:Thit b rt DL500

Th t nho trn bt
Do s to hnh bng cn ct, yu cu cht lng khi bt nho phi c khung gluten
tt, nn s trn bt vi nc trc to mng gluten sau mi b sung cht bo v
cht to nh.
_ Trn bt kh (bt m, bt go, bt nng) _ (1)
_ (1) + nc _ (2)
_ Sa + mui + vani + bt n + ng + nc _ (3)
_ (2) + (3) _ (4)
_ ng ( c th l ng ht, xay, syrup) + cht bo + cht to nh _ (5)
_ (4) + (5) _ (6)
_ Bnh hon lu (bnh ca m trc, em xay, cho vo nho li) + (6)
Yu cu ca khi bt sau khi nho
-
C mng gluten tt
+ Hm lng gluten t khng c qu cao v bt s n hi mnh, kh p v

b mt cng khng c nhn bng.
+ Hm lng gluten t khng c qu thp v bt s khng n hi,
khi cn s b rch, c kt gim.
-
dnh nht c th to thnh l bt.
c kt l bt to thnh khng b rch di tc dng ca lc nn.

Trang 30

-
GVBM Trn Th Thu Tr
n hi phi mng gluten c th phc hi li sau khi nn.
bm dnh phi ph hp bt c th chuyn ng gia cc cp trc, khng

c dnh cng khng c trt.
-
3. Qu trnh cn bt
3.1.Mc ch cng ngh: Hon thin
Thng qua qu trnh cn, cht lng bt nho tr nn n nh hn do protide
trong bt c trng n trit , to thun li cho qu trnh to hnh sn phm do lm
gim t t chiu dy lp bt cn trnh hin tng r, x x b mt lp bt cn.
3.2. Cc bin i xy ra khi thc hin qu trnh.
Qu trnh cn l qu trnh c hc do vy bin i v vt l l ch yu. C s
thay i v cu trc sn phm tr nn cht ch hn, tng kt dnh gia cc phn t,
tng do, gim xp.
Ngoi ra cn c nhng bin i v mt ho l: tng cng s trng n ca
protit, gim m do qu trnh bc hi nc
3.3 My mc thit b:
S dng my cn ngang 3 trc. y l loi my thng gp nht.
Nguyn tc nhp bt : c 2 cch
-
a trc tip vo phu nhp liu bn trn my to tm.
c nhp vo thit b trc my to tm (presheeter). Presheeter c 2 trc,

khng to dng tm cho bt. Thay vo , n s phn phi tng cc bt ln bng ti v
i vo phu ca my to tm.
-
u im ca presheeter
D dng nhp liu hn vo my to tm v cho vic kt hp tr li phn bt
d sau ct c ng nht hn.
-
Pre-sheeter v bng ti duy tr mc lin tc ca bt vo trong phu ca my ct
tm.
Nhc im:Tip xc vi khng kh trong thi gian di v c th b lnh hoc
kh.
Trang 31
GVBM Trn Th Thu Tr
Hnh 6: My to tm tho liu pha trc

My to tm 3 trc loi tho ra pha trc: thch hp cho bt c th ko di c,
thi gian chu lc ngn hn.
Nguyn l hot ng
Hnh dng ca trc c thit k nn p v nh c tm bt n b dy c
nh. 2 trc u c gi l 2 trc to lc. Mt bn ca cc trc ny cng vi trc th
3 v tr thp hn s to nn kh nng nh c.
-
a bt vo trong my ct tm th t nht mt trong 2 trc to lc phi c b

mt g gh c rnh. Nu c 2 trc to lc u c rnh s c mu hoa vn c v ln
b mt tm bt. Nhn chung, hoa vn mt trn ca tm bt l iu khng mong mun
v n s nh hng n b ngoi ca bnh gu.
-
Trc nh c phi c b mt trn nhn.
Trc to lc quay chm ngn chn hin tng nght bt. Nhn chung, nhng
trc ny lm vic tt nhng cn ch trong trng hp x l bt mm v cc trc cn
c th lm cho bt lm vic qu sc dn ti b qu dai v lm gim cht lng ca
bnh gu.
-
Trang 32
GVBM Trn Th Thu Tr
Hnh 7. My cn ngang 3 trc

Thng s cng ngh
-
B dy lp bt 5-20mm
Tc trc: 3m/pht
Chiu di trc 1000mm
ng knh trc 300mm
Nng lng 2.2KW
Kch thc 950x1900x1500mm
Trng lng 2.5T
Nng sut my cn: 500kg/m.
X l qu trnh hi lu bt ra
Khi bt d sau ct c nhp tr li phu nhp liu th c mt s vn ny
sinh. Nu nhp bt mi lin tc vo my to tm th cn phi a bt d vo pha sau
hoc pha trc ca my to tm kt hp chng li. Khi bt ti c nhp khng
lin tc vi s lng ln th cn nhp bt d cng vi bt ti. iu ny c thc
hin vi s gip ca mt khe h hoc mt trc nh.
Trang 33
Hnh 8. Nguyn l nhp bt ra
GVBM Trn Th Thu Tr
Hnh 9. Qu trnh hi lu bt ra
Hnh 10. H thng my ct

4. nh c:
4.1 Mc ch: Chun b
Qu trnh nh c nhm to nn tm bt t b dy cn thit, sa cha li hnh
dng tm bt do sai st trong qu trnh to tm do n s to iu kin thun li cho
qu trnh ct sau ny.
4.2 Cc bin i trong qu trnh thc hin
Cc bin i trong giai on ny tng t nh cc bin i cng on cn
bt. Ch c 2 im khc bit ln l chiu dy tm bt gim v cu trc ca lp bt
c hon thin hn.
Trang 34
GVBM Trn Th Thu Tr
4.3 My mc thit b: Trc nh c

Nguyn l hot ng
Cp trc nh c thng c s dng lm ct gim t t chiu dy ca tm
bt dy to nn mt b dy mong mun cho vic thc hin qu trnh ct. in hnh
th c 2 hoc 3 cp trc c s dng nhng i khi ch cn mt cp trc i vi bt
mm v cng c th s dng nhiu hn 3 cp trc cho qu trnh ct gim b dy
c din ra nh nhng hn. Qui lut gim theo b dy thng s dng l 2:1 c khi
ln ti 4:1. T l ny cng tng th p lc t ln khi bt nho cng nhiu ng thi
lm tng kh nng trch hng ca trc nh c.
-
Thng thng cp trc nh c c t theo chiu dc, mt trn v mt

pha di. Theo cc khuyn co cho vic s dng cc trc ny c hiu qu th
ng knh trc nn dao ng t 150-400mm. ng knh chun l 350mm. ng
knh ca trc ph thuc vo chiu di v b ngang ca qu trnh nh c. Trong qu
trnh nh c ch sao cho vic y bt di tc dng ca p lc khng lm cho tm
bt nho trung tm dy hn phn ra v hn ch s bm dnh ca khi bt nho vo
trc.
-
Tm bt nho khi ri khi trc nh c cui cng c th t c chiu dy

0.15mm
-
Hnh 11. Thit b nh c

Thng s k thut ca my EZ1000
-
Chiu rng : 1000 mm
ng knh trc : 230 mm
Nng lng : 1,5 3 Kw
Kch c my : 750x1900x1300 mm
chnh xc : 0,1 mm
Trang 35
GVBM Trn Th Thu Tr
4.4 S sp xp thi gian ngh cho bt

Thi gian ngh thng thc hin sau trc nh c cui cng v trc my ct. Tuy
nhin cn cho bt ngh nhiu hn trong trng hp c nhiu ch phng hoc nhng
loi c cn mng khc.
a) Khng s dng khu vc trung gian:
Bt c cho ngh bng cch a ra mt khong thi gian v to iu kin cho bt
co khng gii hn trn ng m bt i qua.
Trong mt s thit b ct c, khong cch t bng ti n my ct rt di.
T trc nh c cui cng, lng bt c np hi qu ti ln bng ti ch to ra
nhng gn sng nh ln tn. Trc khi tm bt n my ct, qu trnh co ca tm bt
s hp th nhng gn sng ny tm bt bng phng thun li cho qu trnh ct.
b) S dng khu vc ngh trung gian:
Chiu di ca thit b cn thit cho qu trnh hp th cc gn sng l kh ln, c
bit l trn nhng on c tc cao. V vy hin nay thng s dng tm vi trung
gian cho bt ngh trc khi em vo ct.
Bt c np hi qu ti vo tm vi trung gian to cc gn sng ln. T y,
bt c a vo khu vc ct. Tc ti tm vi trung gian c iu chnh sao cho
cc gn sng c ly i ng lc to thnh tm bt nhn bng cung cp cho my
ct.
u im:
- Chiu di ca khu vc trung gian ngn.
- Khu vc trung gian to ra nhng gn sng ln, m nhng gn sng su s
lm xut hin s lu thng ca khng kh di lp bt. iu ny c th lm
gim s kt dnh ca bt ln khu vc ct ti im ct.
Nhc im:
S gn sng thng gy ng sut theo chiu ngang cc b, c bit l bt
kh, n khng hon ton mt i trc khi vo qu trnh ct. Ngoi ra cng thng hay
qun i vic iu chnh thit b bt c ko ra khi khu vc trung gian v c
a ln khu vc ct. T li bt u sinh ra ng sut.
iu chnh thi gian ngh cho bt
C th iu chnh c chiu di bnh con gu nng bng cch thay i thi
gian cho bt ngh trc khi em ct. iu ny c ngha l khng nn thi gian ngh
qu di trc khi em ct nu y l mt phn ca qu trnh c s dng iu
chnh chiu di ca bnh.
Trang 36
GVBM Trn Th Thu Tr
Thi gian ngh ph thuc vo lng nhp liu vo khu vc trung gian (hoc khu
vc ct nu nh khng c khu vc trung gian).
Hnh 12. Sp xp thi gian ngh cho bt

5. To hnh con gu
5.1 Mc ch cng ngh: Chun b
Trong sn xut bnh con gu, qu trnh to hnh c tin hnh trc qu trnh
nng, nhm to nhng sn phm c kch thc, khi lng nht nh p ng yu
cu cng ngh, ng thi cn to iu kin thun li cho qu trnh nng din ra.
Ngoi ra qu trnh to hinh cn to ra nhiu hnh dng khc nhau nhm mc ch a
dng ho sn phm, to thm m thu ht khch hng, to s tin dng trong thng
thc.
5.2 Cc bin i xy ra khi thc hin qu trnh.
Do qu trnh to hnh l qu trnh c l nn khng gy ra nhng bin i su
sc tnh cht nguyn liu m bin i ch yu ca nguyn liu s l bin i vt l: s
gim th tch, tng khi lng ring ca sn phm do tc ng ca lc nn trc.
5.3 My mc thit b: Thit b to hnh quay c 2 trc
Trang 37
GVBM Trn Th Thu Tr
Hnh 13. Nguyn tc hot ng ca my to hnh quay 2 trc

Cu to v nguyn tc hot ng
Nguyn tc l tm bt nm trong khu vc ct c gi cht gia nhng trc n,
trc ct v 2 trc c ph cao su.
-
Trc u tin n bt, v gi tm bt trc ct ct bt. Trc ny trn, khng c

nhng chm khc hoa vn, v bnh con gu c b mt trn.
-
Trc th hai ch c chm khc nhng ng nt bao ngoi hnh con gu bn

ngoi v ct li mt mng li cc phn ra khi i ra khi trc ct mt on th
c ko v tch ra khi cc l bt ct. Cc l bt sau khi to hnh s i vo thit b
nng.
-
Hnh 14. Qu trnh to hnh

iu khin qu trnh
C th d dng iu chnh li v tr quay ca mt trc sao cho tng ng vi
trc kia cho vt ct ng bao ngoi v hoa vn c ng b mt cch chnh xc.
-
Trang 38
GVBM Trn Th Thu Tr
p lc gia mi trc ct v trc c iu chnh c lp. Nhng thng

thng cho dng li nhanh bng cch nng c hai trc ln v duy tr v tr thch hp
c th ngng v sn xut tr li d dng.
-
Cn quy nh chnh xc chiu cao ca trc u tin m bo rng bt c

docker v c gi li va .
-
p lc khng c qu ln nu khng s di chuyn ti lui ca bt s to nn

gp khc hnh ci nm v s di chuyn v mt pha s nh hng n b dy ca bt
cui cng.
-
B dy ca tm bt cng nh khi lng ca n c iu chnh trc cn cui

cng, khng phi my ct.
-
Docker pins khng c qu di nu khng s ph hy khu vc ct.
iu chnh tc trc ct thay i chiu di ca tm bt ct v gip cho

vic tho bt ra khi my ct. t tc tng quan thch hp gia trc ct v khu
vc ct rt quan trng. Nu tc ct khng ng c th gy ra nhiu nguy him ti
khu vc ct.
-
Hnh 15. My to hnh quay 2 trc

6. Nng
6.1 Mc ch cng ngh
Ch bin: Nhit cao lm chn bnh, ng thi xy ra nhng bin i quan
trng lm cho bnh c cu trc, mi v v mu sc c trng.
Bo qun: nhit nng thng trn 2000C, vi nhit cao nh vy th s
tiu dit ton b cc vi sinh vt v h enzyme c trong bnh.
Hon thin: to hng v, mu sc cho sn phm.
Trang 39
GVBM Trn Th Thu Tr
6.2 Cc bin i trong qu trnh nng bnh

a. Bin i vt l
Nhit
Nhit bnh thay i khng ngng trong qu trnh nng do s trao i nhit
ca bnh sng vi b mt t nng ca l v khng kh trong l nng.
Lp bnh b mt bt nho c s thay i nhit nhanh nht. Ban u, nhit
b mt bnh c th t ti 100 oC, trong khi lp bn trong ch t ti 70oC.
Nhit ca b mt tng dn nhng cng yu i, cui giai on nng nhit
t ti 170 180oC. nhit ca lp bn trong cng tng, n cui giai on nng
t ti 106 108oC.
Nh vy trong sut qu trnh nng trong bnh sng s hnh thnh mt trng
nhit . Gradient nhit gia trung tm v lp ngoi tng nhanh giai on u,
sau gim dn v tin ti thi k khng i.
m khi lng
Song song vi s thay i nhit trong qu trnh nng cn xy ra s thay i
m. Nguyn nhn gy ra s di chuyn m bn trong bnh sng v s trao i m
gia bt nho v khng kh bung nng l t nng bnh sng. Khi nng m ca
bnh gim v c s bc hi nc t bnh. Nu nhit qu cao th m khng kp di
chuyn t trong ra ngoi v m trn b mt bc hi rt nhanh lm bnh b kht chy
trn b mt trong khi trong rut vn cn sng.
S mt nc ca bnh trong qu trnh nng xy ra khng u, c c trng
bi ba giai on:
Giai on 1: c trng tc bc hi tng dn
Khi mi cho sn phm vo l nhit ca sn phm cn thp (30-40 ) hi
nc ngng t ngay trn b mt ca sn phm.Ngay sau nhit bn ngoi tng
nhanh, gradient nhit gia lp ngoi v trong tng, lm cho m chuyn ng t bn
ngoi vo trong di dng hi.Hm m trung tm tng ln t 1-1.5%. Hin tng di
chuyn m t ngoi vo trong do s chnh lch nhit c gi l s dn nhit
m.Trong qu trnh nng cc lp trn b mt bt nho b mt nc to nn s chnh
lch m gia lp bn ngoi v lp bn trong (gradient m), cho nn m t cc lp bn
trong cng chuyn ra pha ngoi. Nhng giai on u khi gradient nhit cn cao,
dng m t ngoi vo ln hn dng m t trong ra khong 1.7 ln, do hm m
trung tm vn tng ln. Hai dng m ny dn tin ti cn bng khi gradient nhit
gim dn v gradient m tng ln.
Giai on 2: c trng tc bc hi c nh
Trang 40
GVBM Trn Th Thu Tr
giai on 2, s bc hi nc t ti mc cc i. Vng bc hi i dn dn
vo bn trong bnh do nhit cc lp ny cng tng cao.
Giai on 3: Tc bc hi gim xung, ri sau khng i.
S bc hi m cc lp bn trong bnh vi tc gim dn, m chuyn t lp
bn trong ra lp ngoi vi tc chm do lng m t do trong sn phm ht ch
cn m di dng lin kt kh bay hi.
Khi lng sn phm gim i ng k do mt nc. Lng m ban u ca vt
liu lun cao (khong 20-30%) sau khi nng cn khong 10%.
Th tch
C s thay i th tch l do tc dng ca cc kh (CO2)c to ra khi phn
hu thuc n nhit nng. Khi nhit bnh tng th p sut v th tch ca cc
kh tng ln, dn n kch thc cc l hng trong bnh tng v lm cho th tch bnh
tng.
Bin i trng thi cu trc
Di tc dng ca nhit cao, trng thi ca sn phm bin i ng k. l
s to thnh cu trc mao-xp v s to thnh v. Protein v tinh bt ng vai tr ch
yu trong vic hnh thnh cu trc mao xp. nhit 50-700C protein ng t gii
phng nc cn tinh bt th b h ha mt phn. Protein mt nc v tinh bt b h
ha to thnh khung xp m trn b mt c hp ph mt lp m mng.
Lp v c hnh thnh khi t nng vt liu c dng mao-xp keo-m do s
trao i ion gia mi trng v sn phm nng. Khi cng bay hi m trn b
mt xy ra mnh m va tinh bt lp ngoi b h ha phn no, s chuyn m n b
mt s khng b p lng m mt i, b mt s kh dn v to thnh lp v cng.
Khi kh, nhit lp ngoi tng dn, lm chy sm sn phm ti .
S to thnh lp v cng s hn ch s tng th tch v qu trnh to hi m khi
nng.V c to thnh sm hay mun c nh hng trc tip n cht lng sn
phm. Nu v to thnh qu sm s cn tr qu trnh truyn nhit lm cho sn phm
khng chn u hoc hi m CO2 kh thot hn lm cho sn phm b v, ntDo vy
iu chnh ch nng thch hp, cht lng, trng thi sn phm s tt hn.
b. Bin i ho hc
Tinh bt: Hm lng tinh bt gim v mt phn b thu phn trong qu trnh
nng bnh to ra cc dextrin v ng. Trong qu trnh nng, tinh bt b h ho
nhng s h ho ny khng hon ton v lng nc ny qu t khng h ho
ht tinh bt.
-
Trang 41
GVBM Trn Th Thu Tr
ng: ng trong sn phm do qu trnh caramen ho nhit cao to

thnh lp ngoi c mu vng xm. Mu vng xm cn do l kt qu ca phn ng
Maillard-l phn ng ca ng vi cc axit amin, protid, pepton.
-
Protein: Hm lng protein tng nhn chung khng thay i. Khi t nng n
giai on 60-70oC protein b bin tnh, gii phng ra lng nc khi trng n ht
vo.
-
Cht bo: Hm lng cht bo gim khng ng k.
Phn ng Maillard: gia ng kh v cc nhm amin.
Phn ng Caramel: phn ng dehydrat ha ng nhit cao.
Tng tc ca cc phn ng ha hc.
Mc bin i ny tu thuc vo mc tip xc vi ngun nhit. Lp ngoi

cng tip xc trc tip vi ngun nhit nn cc thnh phn bin i mnh hn.
-
c. Bin i ho l:
S thot hi m
trung tm ming bt c lm nng ch yu bng s dn nhit t b mt, nu
b mt bnh c t nng nhanh khng nhng lm cho lp gia ca bnh kh kh
hn m cn lm cho mu bnh b thay i nhanh hn.
Nu tip tc tng nhit nng th mu bnh s thay i trc khi lp gia
ca bnh c lm kh. Do vic nng bnh i hi phi c nhng iu kin v
nhit v thi gian nng thch hp cho php s thay i v cu trc, mu sc b
mt, kh ca lp gia bnh t yu cu. Nhng loi bnh dy hn cn thi gian
nng lu hn nhit thp hn t c kh thch hp. Nhng loi bnh nh
hn v mng hn c nng nhit cao hn v thi gian ngn hn.
S mt nc ca bnh c lin quan n nhit , dng nhit i qua v m b
mt. Khi nhit trong l trn 100oC, c s chuyn pha ca nc, hi m s thot ra
t b mt bnh.
S h ha tinh bt
Tinh bt h ha lin kt vi nc t do trong bt nho v lin kt vi nc
do protein bin tnh nh ra. Lng nc trong bnh gim i r rt, do rut bnh kh
v n hi. Nu tinh bt b mt tnh ho nc th rut bnh s tr nn dnh.
Protein b bin tnh: nhit cao protein b bin tnh nh nc ra v cht li,
mt tnh n hi, to khung v c nh hnh dng ca bnh.
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d. Bin i vi sinh
Khi nhit ca sn phm tng ln qu 60 protit bt u ng t, vi sinh vt
b tiu th gn nh hon ton sau khi nng, do ko di thi gian bo qun cho sn
phm
e. Bin i sinh hc
S tng nhit trong khi nng s nh hng n hot ng ca cc enzym
trong nguyn liu. Ti lp v nhit tng nhanh nn cc loi enzym hu nh v hot
ngay. Cn tai nhng phn bn trong do nhit tng chm hn nn thi gian enzym
c duy tr nhit ti thch cho hot ng ca chng ko di hn.
f. Bin i cm quan
Mu sc
Trong sut qu trnh nng, mu bnh s chuyn dn sang mu vng nu, ngha
l chuyn sang mu sc ti hn gim s phn chiu trn b mt.
C nhiu nguyn nhn dn n s thay i mu ny nh :
Phn ng Maillard, phn ng ho nu khng c s tham gia ca enzym, gia
ng kh v protein nhit khong 150-1600C, trong iu kin m t.
-
Protein trong bt nho c t bt m v cc thnh phn khc nh bt sa, ph
mai,
-
ng kh t cc nguyn liu nh glucose syrup, syrup ng nghch o, bt
sa,
Phn ng to Dextrin ca tinh bt c mu vng nhit khong 1100C, mu
nu khong 1600C.
-
Phn ng Caramel ca ng nhit khong 1300C.
Phn ng Maillard xy ra nhanh hn mi trng kim nh. Hu ht phn ng

kim ph thuc vo NaHCO3, nu cht ny c b ra khi cng thc bnh th qu
trnh to mu s t hn. Cng mu ca bnh ph thuc hm lng ng kh v
acid amin trong bnh, hm lng cng cao th mu tao ra cng m; nht nng
bnh cao th mu ca bnh s nhanh c to ra v mu s m hn so vi nng
bnh nhit thp.
-
Mi: do hai phn ng Maillard v Caramel cng to ra mi thm c trng cho

bnh.
6.3 Ch nng bnh v phng php thc hin
a. Ch nng bnh: c c trng bng 3 thng s
-
m tng i ca hn hp khng kh v hi trong bung nng

Trang 43
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Nhit cc vng trong bung nng
Thi gian nng
Nhit nng, m tng i ca hn hp khng kh v hi trong bung

nng
Giai on 1
Nng nhit d thp, khng qu 160oC, m tng i l 60 70%.
m ca mi trng mi trng bung nng cao th cng gia nhit ln
to iu kin cho qu trnh bin i protein, h ha tinh bt v phn hy thuc n.
Nhit khng cao nhng d m tng i ca bung nng cao giai on
u to iu kin tt cho cc qu trnh ha l do cha to c trn b mt bnh.
giai on ny, trn b mt bnh xut hin mt mng n hi, mng ny khng ngn
cn nhiu s phn b khng kh bn trong bnh nn lm th tch bnh tng mt cch t
t, do dods to ra mt cu trc xp u, t bin dng.
Giai on 2
giai on ny nhit ca mi trng bung nng khng n nh, tng t
t ln ti 350 400oC. m tng i ca khng kh trong bung nng c th
gim xung nn trong giai on ny khng lm m bung nng.
Trong giai on ny, bin i ha l din ra mnh, protein b bin i, tinh bt
b h ha mt phn, bt n b phn hy, lng hi that ra ln gp phn to cho bnh
cu trc xp.
Giai on 3
Nhit nng bnh h xung 250 oC v n nh, kt thc qu trnh kh nc.
Thi gian nng
Thi gian nng ca cc loi bnh khc nhau th khc nhau ph thuc vo
nhiu yu t: nhit bung nng, d m bt nho, loi bt nho, hnh dng v trng
lng ca bnh khi nng.
Thi gian nng ca bnh cracker thng ko di t 4 5 pht.
b. Nguyn tc chung khi nng
Ngi ta nng nhit bnh sng mt cch nhanh chng, sau h nhit
thp hn qu trnh tch m din ra tt. Thng thng, v nng c gia nhit trc
khi xp bnh vo.
Bnh cn loi nhiu nc, cu trc bnh n xp. to thnh cu trc tt nht
cho bnh nn truyn nhit mnh giai on u ca qu trnh nng ch yu bng bc
x nhit v c qut ht cho s lu thng ca khng kh tt hn.. Bng ti trong l
Trang 44
GVBM Trn Th Thu Tr
nng thng lm bng thp, nh, thng s dng loi wire weave vi kh nng
truyn nhit rt hiu qu. V vy, tt nht l vng th nht nn gia nhit trc tip.
Thi gian nng nhit giai on u cng nhanh, hiu qu truyn nhit vng u
cng cao th bnh cng xp. bng phng ca bnh chu nh hng bi t l truyn
nhit t pha trn v pha di bnh trong giai on u ca qu trnh nng. Nhit
phi cao c th lm chn tm bnh, thi gian nng ca loi bnh ny kh
nhanh, thng t 2,5 5 pht.
6.4 Thit b
S dng thit b nng dng tng hm (tunnel). Bnh t bng ti c a vo
l thc hin qu trnh nng bnh. Di tc dng nhit cao, m trong bnh s
bay hi.
Hnh 16. Thit b nng tunnel trong cng nghip

u im ca l nng tng hm
-
Tiu tn t nng lng in cho qut thng gi hay ng c bng ti.
Tiu tn t gas
Nhit tn hao t, tit kim c 30% nng lng
Li ti c kh nng truyn nhit tt
T ng nhp v tho sn phm, khng cn nhiu nhn cng vn hnh
Nng sut cao
C th iu khin nhit trong l nng mt cch chnh xc.
Thi gian khi ng thit b gim khong 60%
Trang 45
GVBM Trn Th Thu Tr
Hnh 17. Thit b nng tunel

M t
Thit b ny c nung nng bng kh gas ( LPG hoc gas t nhin ). Kh nng
nung nng nhanh v tit kim nng lng nh vo vt liu c cch nhit tt
L nng c phn lm 2 khu vc. Nhit u v gia l c lp v c th
iu chnh hoc c ci t trc. Qu trnh o c, ci t nhit c hin th
trn mt thit b in t.
Cc vt liu c cu to cho php nng nhit l ln ti 4000C.
Cc thng s k thut ca thit b KL 1000 ( s dng kh t )
-
B ngang 1,1 m
Chiu rng 30-50m
Nng lng s dng 22 Kw
Nhit t c 360 0C
Nng sut 1000 kg/h
C ch hot ng : c th hiu nh hnh sau
Trang 46
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Hnh 18. C ch hot ng ca thit b tunnel

7. Qu trnh tim nhn
7.1 Mc ch cng ngh
-
Tng gi tr cm quan.
Tng gi tr dinh dng.
a dng ha sn phm.
7.2 Cc bin i trong qu trnh nhi nhn

a. Bin i vt l
-
S gia tng v th tch, khi lng
C th xy ra s chuyn m gia lp bnh v lp nhn bn trong

b. Bin i ha l
Qu trnh thm thu cc cht hng t nhn ra v.
Jam c th b dai do bnh ht m t nhn, mng pectin c th b v khi lm

ngui bnh.
-
Jam c th b kt tinh.
c. Bin i ho hc: V bnh c th b thu phn do pH thp
Trang 47
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7.3 Phng php v yu cu khi nhi nhn

a. Phng php
-
Nhn c tim vo bnh bng cc u tim ngay sau khi nng v lc ny

bnh cn mm nn d bm.
Sn phm s c l, nhn lng hn v d h hn.
Khi tim nhn cn lu cc vn sau:

Bnh cng mm cng d bm nhn. Do bnh sau khi nng vn cn nng v
mm, cn tim nhn ngay sau khi bnh ra khi l nng.
-
Tnh cht vt l ca nhn: nht, nhit nhn.
Bnh thng c Aw khong 0.25, nu Aw>0.35 th bnh s khng gin. Nm

mc s pht trin khi Aw>0.75, vi sinh vt gy bnh pht trin khi Aw>0.85. Nhn
thm c th s lm thay i m ca v bnh, do cn tnh ton m ca nhn t
m ca bnh cn t c.
-
Lng nhn bm vo: nhn bm vo cng nhiu th nguy c bnh b mm cng
cao.
b. Yu cu
i vi nhn
-
Lng nhn nhi vo chnh xc
Nhn nhi vo phi m bo iu kin v sinh trnh lm h hng bnh.

m nhn, pH ca nhn phi ph hp bnh. Ta thng dng nhn c pH>5 trnh
hin tng kt tinh nhn do saccharose ca nhn thu phn thnh glucose v fructose,
gim hin tng thu phn v bnh lm bnh b tro nhn sau khi nng.
-
i vi sn phm
-
Bnh khng b b, thay i hnh dng c trng.
Khng xy ra s kt tinh ng trong nhn bnh.
Bnh khng ht m t nhn dn n h hng, m bnh phi thch hp

trnh s xm nhp ca vi sinh vt, nm mc v m bo gi tr cm quan.
-
Nhn khng b chy ra ngoi sau khi bm nhn vo bnh.
NHN BNH: NHN SA.

Nhn bnh gm cc thnh phn chnh: ng, bo, nc, cht nh ha, ngoi ra cn
c thm cc ph gia to mu, to mi. Bnh cn gu trn th trng hin nay, c 3 loi
nhn ph bin:
Nhn cream sa: ng, sa bt nguyn kem, b cacao, lecithin, nc, hng
vanillin
Trang 48
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Do trong nhn bnh c 1 hm lng nc nht nh, trnh tnh trng lng
nc ny b tch ra khi nhn lm nh hng n m sau cng ca sn phm, nh
hng n tnh cht cm quan v kh nng bo qun sn phm, trong nhn ta cn s
dng thm ng sorbitol gi nc trnh tnh trng nc thot ra nh hng n v
bnh.
Nhn bnh c phi trn sn trc theo t l nht nh, sau c tim
ngay sau giai on nng bnh, do qu trnh phi trn cn phi m bo cc yu
cu v sinh, gi cho sn phm t cht lng v vi sinh. Nhn cn c trn trong
mi trng kn, ngoi ra do nhn c hm lng ng, bo cao cn c bin php bo
qun thch hp. Do nhn bnh c pH trung tnh, bo qun nhn bnh c th s dng
Calcium Sorbate phi trn thm vo cng vi cc thnh phn khc trong nhn.
-
7.4 Thit b tim nhn

Bnh s chy trn bng chuyn n tht b nhi nhn. Nhn bnh sau khi c
chun b t bn phi trn nhn s c bm vo phu cha ca thit b nhi nhn,theo
ng ng i vo cc u kim. Mi hng bnh i ngang, cc u tim s nhn xung,
tim nhn vo bnh. Tc bng ti, thi im kim tim xung cn c tnh ton
m bo cc kim tim trng bnh.
Hnh 19. Mt s thit b nhi nhn
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8. In hnh con gu trn bnh

8.1 Mc ch cng ngh
-
Hon thin.
Tng gi tr cm quan.
Tng gi tr dinh dng.
a dng ha sn phm.
8.2 Thit b thc hin: Thit b in hnh cho bnh

Thit b hot ng theo nguyn tc ng du, trn con du c hnh gu. Mc in
l caramel s theo ng ng phn phi xung cc con du. Bnh chy trn bng ti
n ng v tr th dng li v c in hnh.
Sau khi in bnh c lm kh nhit 80C trong khong 30-50 pht.
9. Lm ngui
9.1 Mc ch
Bnh c lm ngui nhm mc ch lm gim nhit ca bnh sau khi
nng xung bng nhit mi trng thun li cho khu bao gi v trnh ngng
t m sau khi bao gi.
9.2. Cc bin i ca sn phm
-
Vt l: Bnh t nhit cao c lm ngui n nhit mi trng.
Cc bin i khc khng ng k.
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9.3 Thit b
Hnh 20. Bng ti lm ngui

Bnh sau khi c in hnh con gu s a qua h thng lm ngui, chiu di
bng ti lm ngui t 5 -7 m, gm c 4 qut gn pha trn. Trong gm 1 qut ht v
3 qut y.
-
Qut u tin l qut ht, bnh sau khi phun du cn rt nng nn qut ht c
tc dng ht bt hi nng v hi du trn bnh. Sau bnh tip tc lm ngui ln
lt bng 3 qut y.
-
Tc bng ti lm ngui: 13,7 m/pht.
10. ng gi
Bao gi l mt trong nhng qu trnh quan trng trong dy chuyn sn xut
thc phm. y l mt qu trnh tng hp bao gm: qu trnh chun b bao b, chun
b v cho sn phm vo bao b, ng bao, trnh by trang tr hon thin sn phm (dn
nhn, m vch).
10.1 Mc ch cng ngh
Mc ch cng ngh ca qu trnh bao gi l hon thin sn phm. Hon thin
nhm thun tin trong vn chuyn, phn phi, bo qun, s dng, to gi tr thng
phm.
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Trong phn phi thun tin, hiu qu cao th cn thit k dng bao b bo v
sn phm trnh c nhng tc ng c hc lm gy nt sn phm, to iu kin thun
li khi bc xp, tng h s s dng ti trng ca phng tin vn chuyn.
Trong vn bo qun nguyn liu: do biscuit l sn phm d ht m, d gy
nt nn cn thit k bao b kn, chng m, khng ht mi, c cng vng.
Trong vn to tin li trong s dng, to gi tr thng phm: ng sn
phm thnh nhng bao b c kch thc khi lng thch hp l cn thit, da trn kh
nng bo qun, nhu cu, kh nng tiu th sn phm, iu kin kinh t hon cnh x
hi ca ngi tiu dng. Tng cng hnh thc bn ngoi thu ht ngi tiu dng.
10.2 Cc bin i trong qu trnh
Trong ng gi sn phm hu nh khng c s bin i ng k no ln cc
thnh phn nguyn liu. Nhng bin i ng ch ch c th xy ra trc hoc sau
khi ng gi, trong khi bo qun v lun chuyn sn phm.Trong thi gian sn
phm c th b bin i v cht lng nh ln men, oxy ho, gim vitamin , v trng
thi nh: thay i mu, kt dnh ng, tng m, mt mi hoc c mi l. Nguyn
nhn c th l do bn thn thc phm hay mi trng xung quanh (oxy, m, nh
sng, nhit ).
10.3 Phng php thc hin
a/ Chun b bao b
Da trn yu cu sn phm, yu cu ca ngi tiu dng, kh nng lm bao b
ta chn ra vt liu lm bao b v cch gia cng ph hp.
Sn phm bnh con gu thng s dng bao b plastic, giy carton, hp st
trng thic.
Yu cu bao b: Khi tin hnh cho sn phm vo bao b th i hi bao b cn
t tiu chun v v sinh.
b/ Bao gi v chun b sn phm
Qu trnh bao gi c th thc hin th cng hoc bng my mc. Khi bao gi
cn m bo ng v kch thc, khi lng sn phm, to s ng u trong sn
phm sau bao gi.
c/ Phng php trang tr bao b
Trang tr nhm thu ht cm tnh ca ngi tiu dng, tho mn yu cu v thm
m, th hiu khch hng. Ngoi ra cn cung cp nhng thng tin v sn phm cho
ngi tiu dng.
t mc ch tt trong trang tr cn ch cc i tng: vt liu bao b, cu
to hnh dng bao b, trang tr b mt bao b, cc chi tit trang tr (tranh v, biu tng,
Trang 52
GVBM Trn Th Thu Tr
k hiu mc sn phm, ch vit, mu sc, hnh thc trnh by (in, sn, v, dn

nhn,).
10.4 Thit b thc hin:
Hu ht hin nay u s dng cc my mc t ng, bn t ng hoc th
cng.
Yu cu i vi thit b: cu to bng vt liu khng gy nh hng xu n
sn phm (c bit l nhng b phn tip xc nhiu vi sn phm), khng b n mn,
m bo v sinh, lm vic vi s chnh xc cao.
Hnh 21. Nguyn l ca mt kiu my bao gi
Trang 53
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III/ QUY TRNH SN XUT BNH GU THEO PHNG PHP P N

Bt m
Ry
Nguyn liu ph
Nho trn
Nc
p n
Nng
Nhn
Tim nhn
In hnh
Lm ngui
Bao b
Bao gi
Sn phm
1. Nho trn bt
1.1 T l phi trn
Bt : ng : Bo : Nc = 100 : 19 : 13 : 24
-
C th s dng SMS ci thin mng gluten, gim thi gian nho trn.
1.2 Ch nho trn
- Thi gian: thi gian nho trn nh hng n s hydrat ha ca bt v s ha

tan ca dung dch ng.
Trang 54
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- Nhit : Nn nho trn ti nhit cao m bo s pht trin ca mng

gluten.
- Vic gim hm lng nc b li cho chc qu thp ti nhit cao
(khng qu 44oC) thng cn tr vic to ra mt khi c kt ngay trong giai on u
tin ca qu trnh nho trn, ma st tng.
- Ti nhit rt cao (trn 45oC), tinh bt bt u trng n, lm tng chc
bt nho, nhng cng lm thay i cu trc c bn ca bt nho. Ti nhit cao, cht
lng ca bt nho khng n nh, s ph hy ny i vi tinh bt s xy ra nu nc
qu nng. Ti nhit cao, cht bo chy ra, phn tn v bt nho s trn, c du. Xc
nh im kt thc ca qu trnh nho trn da vo nhit .
- Bt nho c sulphite ha cn nho trn ti nhit 32 46oC v khng
c sulphite ha l 38 49oC. Mc ch l t c nhit bt nho cui cng
khong 40 42oC khi s dng SMS v 44 46oC trong nhng bt nho khng s dng
SMS. Nu sau mt thi gian (khng t hn 4 pht i vi s nho trn mnh m) my
nho trn vn khng to c khi bt nho dai theo yu cu th nhit ban u ca
cc thnh phn cn gim xung (thng s dng nc lnh) c th nho trn c
lu hn.
- Nho trn ti nhit bt nho cui cng khng i l mt thng s quan trng
cn iu khin.
1.3 Phng php nho trn
Thng thng, tt c cc thnh phn c cho vo my nho trn cng nhau
trc khi qu trnh nho trn bt u.
-
Trong mt vi trng hp, nc, cht bo v ng c trn ln vi nhau

trc cho php ha tan ng v do ha cht bo.
-
Lng ng v cht bo kh cao, nh hng ti hot ng ca enzym, v vy

cn c thi gian ngh lu cc phn ng xy ra. l mt hn ch trong qu trnh
sn xut. Cn t nht l 1h ngh. Gi bt nho ti nhit 40oC.
-
1.4 Thit b
My nho trn dng thanh (bar-type) th tt hn cc loi my c nhiu lc ct
v lc y.
-
Thi gian nho trn khc nhau ty thuc vo loi v kch thc my nho v
lng SMS s dng. Slow-acting vertical spindle type mixers c th cn khong 50
pht nho trn, hu ht cc my nho trn nm ngang tc cao vi tc cnh p
khong 60 rpm cn khong 20 25 pht nho trn, v mt vi my nho trn nh vi
nng sut bt nho khong 160 kg v tc cnh p khong 90 rpm c th nho trn
bt nho trong vng 4.5 pht. Di nhng iu kin c bit, bt nho c th to ra
trong vng 2 3 pht.
-
Trang 55

-
GVBM Trn Th Thu Tr
Trang b cm bin nhit ngng khi bt nho t ti mc.
2. p n v ct bng dy
p n l phng php nn khi bt nho qua l khun. p sut nn c to
bi nhng con ln. Phng php p n v ct bng dy ny dng cho bt nho xp
hoc dai u c.
2.1 Mc ch cng ngh
Sau khi c nho trn, bt s qua my to hnh nhm to hnh dng sn phm.
Qu trnh ny l cn thit v c cc mc ch cng ngh nh: chun b, hon thin.
Mc ch chun b: nhm to kch thc, khi lng nht nh p ng yu
cu cng ngh, ng thi cn to iu kin thun li cho qu trnh nng din ra.
Mc ch hon thin: Qu trnh to hnh c mc ch hon thin sn phm do n
c kh nng lm tng ga tr hng ho ca sn phm.
2.2 Cc bin i ca nguyn liu:
Do qu trnh to hnh l qu trnh c l nn khng gy ra nhng bin i su
sc tnh cht nguyn liu m bin i ch yu ca nguyn liu s l bin i vt l.C
s gim th tch, tng khi lng ring ca sn phm do tc ng ca lc nn trc.
2.3 Thit b p n
Cu to ca thit b p n gm
+ Phu nhp liu.
+ H thng 2 hoc 3 con ln: nn khi bt nho vo khoang p sut
bn di. Con ln c th hot ng lin tc hoc gin on, n cng c th chuyn
ng ngc li gii phng p sut v to ra lc ht tr li ti l khun ti y ca
khoang p sut. Do bt nho c th nn lin tc hay gin on ra khi khoang p
sut.
+ L khun hnh con gu.
+ Dy ct.
-
V tr ca thit b: Thit b p n thng c t trn dy l nng hoc trn

bng ti (i vi loi bnh cn nh chiu di trc khi nng). Trong phng
php ct bng dy, l khun t trn dy l nng hoc bng ti khong 70mm.
Kch thc thit b p n: thng c quyt nh thng qua kch thc ca l

khun.
Tc p n: c iu chnh thng qua tc ca con ln p. Cc yu t nh

hng n tc p n bao gm: trng thi ca khi bt nho, p sut ca
khoang bn trn l khun, lng bt nho nhp vo.
Trang 56
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Nguyn tc
Bt nho c p qua mt dy cc l khun hnh con gu v mt khung gn
dy cng hoc li dao gt i qua i li bn di ca l khun ct bt nho p
n. Ming bt nho sau ri xung dy l hoc bng ti.
Dy ct c th ct theo hng chuyn ng ti l nng hoc thng theo
hng ngc li. Khi nht ct gn vi l khun v nht quay li s thp hn,
cch xa l khun khng b dnh vi khi bt nho ang c p n. C th thay
dy ct bng li dao bn trn hoc c rng ca. Dy ct hoc li dao c th dao
ng theo mt phng nm ngang tng hiu qu ct.
c im:
Nhng ming bt nho c th ri thng hoc quay vng trc khi ri xung dy
l, nhng iu khng nh hng ln nhng cc ming bt phi ging nhau. Ch khi
bt nho c cu trc th, dnh th c th ri khng theo mun. C th iu chnh s
ri bng cch iu chnh khong cch gia l khun v dy l hoc v tr ca dy ct.
iu mong mun l cc ming bt nho c khi lng kch thc ng u.
-
Tc ca dy ct khng cao, t khi ln n 100 nht/pht. Tuy nhin c th

tng s dy bnh ln bng cch:
-
S dng l khun dy i nu mu cn kch thc nh.
S dng hai my cng mt lc nn to hnh lun phin tng dy bnh.
Bt nho p n t l khun hnh trn c th bin dng khi ct. c bit nu bt

nho c cha nhng phn t th nh tri cy sy do n ko tri trn dy ct. iu
s nh hng n hnh dng ca bnh nng, c th khc phc bng cch cho bnh
chy qua con ln t pha trn to lc p cho bnh c hnh dng phng trc khi
nng.
-
Ming bt nho ct thng cc b mt x x, vng trung tm dy hn ra. C

th gim hin tng ny bng cch gim kch thc l khun.
-
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Hnh 22 .To hnh bng dy ct
Hnh 23.Hot ng my to hnh bng dy ct

Kim sot qu trnh p n:
a. Vn v s thay i khi lng v hnh dng ca bnh i vi to hnh
bng phng php p n nhiu hn so vi cc phng php khc. S thay i khi
lng ca ming bt l do:
Thit b p n: Lng bt nho c p ra qua l khun hoc u phun trong
mt n v thi gian ph thuc vo p sut t vo l khun v p sut ny c iu
chnh bi tc ca con ln. Do vy thay i khi lng ni chung ca ming bt
ta iu chnh tc quay ca con ln.
-
Qu trnh nho bt
Chiu cao khi bt trong phu nhp liu:
Chiu cao khi bt trong phu ch nn dao ng trong mt khong hp. Nu

Trang 58
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lng bt nho trong phu thp, s thay i khi lng ca ming bt c khuynh
hng t hn l nhiu bt.
b. S thay i v tnh chy hay tnh dnh ca bt nh hng n hot ng ca
con ln trong vic to ra p sut mong mun ln l khun:
Cng ging nh bt nho xp dng cho c khun quay v to tm, bt nho
trong p n nn c ngh t nht 30 pht sau khi nho trn v trc khi to hnh
loi b nhng bin i v tnh chy ban u ca bt. Tuy nhin, d nhng kh khn
ny c c phng nga th vn gp phi nhng bin i ng k v t l p n theo
chiu ngang ca my. Lng bt n ra cnh c khuynh hng thp hn lng bt
n ra trung tm.
IV/ SO SNH 2 QUY TRNH SN XUT
QUY TRNH 1
T l phi trn
Bt : ng : Bo : Nc Bt : ng : Bo : Nc
= 100 : 9 : 6 : 33
= 100 : 19 : 13 : 24
T l ly ng, bo t
hn, v t l nc nhiu
hn nhm to bt nho
dai, nhiu gluten t hn,
to dai, n hi.
Bt nho
QUY TRNH 2
T l ly ng, bo
nhiu hn do cn to bt
nho c tnh chy.
Bt nho km dai hn,

C mng gluten tt hi xp.
chu lc v gin rng khi C mng gluten km hn
cn.
mt cht v chy u n
Do, n hi, khng dnh. lin tc qua l khun.
Bt nho dai
Khi bt kh hn.
Khi bt mm v nho
hn.
Lng cht bo s dng
nhiu hn. Mng cht bo
bao trm cc ht tinh bt
v bi trn b mt ht to
nn bng v ti cho
bt nho.
Cc tinh th bo n nh
lp mng mng gia cc
l kh nn c tc dng
Trang 59
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lm tng bn c hc
ca cc l kh, v vy gi
c lng khng kh
trong bt nho, tng
xp cho sn phm.
phng
t hn
Nhiu hn
p n th khi bt khng
chu lc p khi cn hay
lc p ca trc p khi ct
tao hnh, bnh sau khi
nng s n phng hn.
T l thi b
Nhiu hn (do bnh

khng t c phng
mong mun)
t hn
Kch thc bnh sau nh

hnh
Ming bnh mng hn

nhiu
Ming bnh dy hn
Cm quan
t bo v t ngt.
Bo v ngt hn.
nh hnh
Bnh d b tch lp , v
ra bnh sau khi nng :
v lc ct theo chiu
ng, lin kt ngang bi
t, mng gluten ti v tr
ra bnh yu di, nn khi
nng xong, bnh phng
ra, ch mpb mng hn,
dn ti v ch mp bnh,
bnh d tch lp, d v
hn
Bnh khng b tch lp,

v ra bnh : dy ct bnh
theo chiu ngang, lin kt
ng ti 2 b mt bnh b
t v mng gluten ti b
mt cng yu i, khi
nng nc bc hi
nhanh v mnh hn, nn
bnh c th phng to hn
cht,phn ra bnh vn
tt, khng b v nn bnh
khng b tch lp, kh b
v hn.
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V/ SN PHM
1. M t sn phm bnh con gu
Bng 20. M t sn phm bnh con gu
c im
STT
Ni dung
Tn sn phm
Bnh con gu [Panda biscuit]
Cc loi bnh
Sn phm bnh con gu vi cc loi bnh nhn

kem chocolate, sa, du, ph mai, u phng
Thnh phn
Bt m, tinh bt la m,ng, mui, bo,

hng, mu
m bnh 3-4%
Hm lng bo dao ng 6-8%
Qui cch bao b.
ng bao PE hay ng hp m bo chng ht

m trong qu trnh bo qun, lu tr, vn
chuyn.
iu kin bo qun , lu tr.
Nhit phng
Cc yu cu v ghi nhn .
Tn v a ch ca x nghip , tn sn phm ,
khi lng tnh ,ngy sn xut ,thi gian s
dng , hng dn s dng .
Thi hn s dng .
Vi nm t ngy sn xut
Mc tiu s dng .
Sn phm n lin.
i tng s dng
Dnh cho tt c mi ngi.
10
Cc qui nh yu cu phi
tun th.
TCVN 5909-1995.
2. Ch tiu cht lng chung ca bnh sn xut t bt m

TCVN 5909-1995 p dng cho cc loi bnh sn xut t bt m, ng ct
trng, sa, trng, c ph, cacao v mt s ph gia thc phm.
2.1 Nguyn liu
-
Bt m theo TCVN 4359-1996
ng ct trng theo TCVN 6961:2001

Trang 61
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Sa bt theo TCVN 5538-2002
Sa c c ng theo TCVN 5539-2002
Phm mu thc phm theo quy nh ca B Y t
2.2 Sn xut theo ng quy trnh c c quan c thm quyn duyt y

2.3 Ch tiu ha l
-
m, %, khng ln hn 4
Hm lng protein, %, khng nh hn 3,7
Hm lng ng ton phn (saccharose), %, khng nh hn 15
Hm lng tro khng tan trong HCl 10%, %, khng ln hn 0,1
kim, , khng ln hn 2
2.4 Ch tiu cm quan ca bnh

a) Hnh dng bn ngoi: c hnh dng theo khun mu, vn hoa r nt. Bnh
khng b bin dng, dp nt, khng c bnh sng.
b) Mi v: c mi thm c trng ca tng loi.
c) Trng thi: gin, xp, mn mt.
d) Mu sc: mu c trng theo tn gi tng loi bnh, khng c vt chy en.
e) Khng c tp cht l.
2.5 Ch tiu vi sinh
-
Khng c c vi khun hiu kh gy bnh, E.coli, Cl fefringens, nm mc

sinh c t
Tng s vi sinh vt hiu kh khng ln hn 5.103 con/gr.
Coliforms khng ln hn 102 con/g.
Tng s nm men khng ln hn 102 con/g.

2.6 Khng c c cht ngt tng hp.
Nu c phi tun theo quy nh ca B Y t v phi ghi ngoi nhn hm lng cht
ngt tng hp dng.
2.7 Bnh c ng gi
ng gi cn thn trong cc ti PE, giy bng knh, giy
OPP v cc loi bao b chng m khc. Cc ti bnh phi c ng trong hp carton
hoc cc loi bao b khc kh ro, thong mt, sch s v khng c mi l. Trn cc ti
bnh phi ghi r tn bnh, tn v a ch c s sn xut, ngy thng nm sn xut, hn
s dng, khi lng ti bnh v sai s khi lng.
Trang 62
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Trong kho phi c bc k cch mt nn kho t nht 0.3 m v cch tng t nht 0.5m.
2.8 Bnh c vn chuyn trn cc phng tin chuyn dng. Phng tin
vn chuyn phi sch s kh ro, c mi che ma nng. Khng vn chuyn bnh cng
cc sn phm khc gy nh hng n mi v ca bnh.
3. Mt s sn phm bnh con gu hin c trn th trng
3.1 Thng hiu Lotte- Japan:
Lotte Koala Soft Milk Chocolate& Strawberry Filled Panda gm cc loi bnh nhn
chocolate, sa, du.
Disney Pakkuncho Vanilla Yogurt Cookies
Cancho Box chocolate Cookies
(3% bo)
(6%bo)
Strawberry Filled Koala (14%bo)

Hnh 24. Sn phm ca Lotte- Japan
Trang 63
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3.2 Thng hiu Meiji- Japan:

Sn phm Hello Panda vi cc loi bnh nhn kem chocolate, sa, du, ph mai, u
phng.
Cream 2 Oz(6%bo) Strawberry(6%bo)
Choco(8%bo)
Hnh 25. Sn phm ca Meiji- Japan.

Trang 64
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TI LIU WEB
http://www.hfmachine.com.cn
http://www.huawei-machinery.com
www.kbi.com.tw/biscuit.htm
http://www.vdibiscuitplant.com/Rotary_Moulding_Machine.htm
http://www.j4.cz/index.php?page=show&lang=en
http://www.admir.com/biscuit-making.htm
http://www.biscuitoven.net/
www.vdibiscuitplant.com
www.zhhp.com
Trang 65

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MC LC

I/ NGUYN LIU SN XUT BNH CON GU ............................................................ 1

CN sn xut bnh gu nhn sa

GVBM Trn Th Thu Tr

7.1 Mc ch cng ngh .............................................................................................. 47

CN sn xut bnh gu nhn sa

GVBM Trn Th Thu Tr

I/ NGUYN LIU SN XUT BNH CON GU

Loi thng hng

: l loi ly ngay chnh gia li.

Loi III (hay bt m th): xay ln.

Ni nh cng gn lp v ngoi th hm lng protein cng cao. Cho nn bt

CN sn xut bnh gu nhn sa

GVBM Trn Th Thu Tr

Bng 2.Thnh phn cc cht trong bt m

Hm lng cc cht (% theo cht kh)

Cc loi ng glucose, fructose, 0,11 %

Ngoi ra, trong bt m cn c cc vitamin gm c: A, nhm B (B1, B2, B6), H,

CN sn xut bnh gu nhn sa

GVBM Trn Th Thu Tr

Trong thnh phn bt m cn ch c bit ti protein. Protein ca bt m gm

Gluten t cha 65-70% nc; trong 90% cht kh l protein; 10% l

Hnh 1: Thnh phn gluten

Hnh 2. Cu trc gluten

CN sn xut bnh gu nhn sa

GVBM Trn Th Thu Tr

Cht lng gluten t c nh gi da trn cc ch tiu cm quan v cc ch

Hm lng protein ca bt mnh thng dao ng trong khong 10,5 14,5%.

Vic thay i v hnh dng v cng ca nhiu loi bnh c th nh vo s a

Tnh cht cng ngh ca protein bt m trong sn xut bnh

L cht to hnh, to b khung, hnh dng, trng thi, cng vi cng, c,

To mu sc cho thc phm.

C kh nng to gel cho sn phm (cc phn t protein b bin tnh tp hp li

To bt nho (paste) c tnh c kt, do v gi kh cui cng khi gia nhit th

C kh nng to mng, to nh ha.

C nh mi v protein c th hp ph vt l hoc ha hc cc cht c mi qua

Trng ng hay trng c trng ca bt m t nhin

Khng chua, ng hay v l

CN sn xut bnh gu nhn sa

GVBM Trn Th Thu Tr

acid, oT (theo KOH)

Trng ng, mm mi, n hi tt

Tp cht Fe, mg/kg

Nm trong gii cho php

Ging la m c gieo vo ma xun c xu hng to ra nhng ht cng vi

Mu sc, mi v: phng php cm quan.

nhim cn trng: sng trn ry v quan st.

Tp cht st: dng nam chm

chua: phng php trung ha

CN sn xut bnh gu nhn sa

GVBM Trn Th Thu Tr

c tnh ht nc, chc, c tnh lu bin ca bt m xc nh theo phng

To ngt v hng v cho bnh.

Tng nhit h ha tinh bt, do ko di thi gian bt nho trong l

To dy trong cream v chocolate.

To mu b mt (ch c ng kh l c chc nng ny): Trong sut qu trnh

Chng oxy ha: do lm chm qu trnh i ha cht bo. V th gip ko di thi

Nng ca ng nh hng n hot tnh nc, v do nh hng n

Caramel ha ng Saccharose v c dng in hnh con gu ln bnh sau

ng saccharose rt ph bin trong t nhin, c nhiu trong ma, c ci ng

Saccharose c cng thc phn t l

Khi lng phn t l

Khi lng ring l : d=1,5879 g/cm3