1. GII THIU V JELLY BEAN 1.1.

Khi qut Jelly bean l mt loi ko bn mm, hnh dng ging nh ht u vi rt nhiu hng v tri cy khc nhau. Bn ngoi vin ko l lp v ng cng, bn trong mm hn v dai. 1.2. Phn loi: C 2 loi ko bc ng l ko v cng v ko v mm. Ko v cng c lp bc cng, c tinh th to thnh lp v v trong nhn cha hnh tm ng, nhn bc h, u lng hay trng ph socola v ng. Lp v cng c to thnh bng cch cho nhn bn trong trn u trong thng quay. Syrup ng c thm vo v ph u ln b mt nhn v m c bc hi nhanh chng. Lc ma st gia cc ht nhn vi nhau gip ng tri u trn b mt v kt tinh thnh mt lp mng. Nhng lp tip theo c to cho n khi lp v t c dy mong mun. Qu trnh ny c kt hp vi nhit tng vn tc ca qu trnh. V mi lp ng ch dy khong 10-14m v mi ln ch bc 1 lp nn qu trnh ny thng rt lu. Lp v bao ph ton b nhn nn sn phm cui vn duy tr c hnh dng nhn. Ko v mm c lp v dy, mm bao bc ly nhn. Thay v s dng nhit lm kh v to lp v, ko v mm s dng syrup khng c kh nng kt tinh nh syrup 100% glocose, hay hn hp suryp ng/glucose. Hn hp ny bao ly nhn v t m mong mun khi thm bt ng vo. y l mt qu trnh lnh, c thng quay v syrup u khng c gia nhit trc v cng khng c dng khng kh no c dng sy. Tuy nhin n cng l mt qu trnh nhanh v lp v ng dy c hnh thnh trong mt thi gian v cng ngn mc d hnh dng ca nhn thng khng c gi nguyn. Bng sau so snh s khc nhau gia ko v cng v ko v mm Cu trc v Hnh dng sn phm Kch thc thng quay Tc qu trnh Nhit Dng syrup Phng php to lp v o V cng Cng Ging nhn Ln Chm m Sucrose Syrup ng to tinh th bng cch gia nhit V mm Mm Kh xc nh Nh Nhanh Mt Syrup glucose v sucrose Bt ng mn c cho vo t hm m yu cu.

Jelly bean l sn phm c trng ca nhm ko v mm. 1.3. c im: jelly bean rt a dng v mu sc, hng v, hnh dng cng nh l cng thc phi trn. Mu sc:

Mu thun (nhn v v c mu ging nhau): , hng, tm, cam, vng, xanh l, xanh dng, en, trng. Mu hn hp (nhn v v c mu khc nhau): bn trong bn ngoi xanh.

Hng v: Hng tri cy: blue berry, l, da , o, da hu. Hng nc gii kht: bia, champagne, daiquiri. JELLY BEAN Hng cc loi ko khc v bnh ngt: ko gum, masmallow, bc h, bnh kem, bnh hng qu. Hng hn hp Mt s hng thng dng: berry blue, blueberry, bubble gum, buttered popcorn, cafe latte, cantaloupe, cappuccino, caramel apple, caramel corn, chocolate pudding, cinnamon, coconut, cotton candy, cream soda, crushed pineapple, dr pepper, french vanilla, grape jelly Ngoi ra cn c nhng loi ko cho ngi n king: Sugar Free Cherry, Green Apple, Juicy Pear, Lemon, Licorice, Pineapple, Cinnamon, Strawberry v Tangerine. Hnh dng: loi hi trn v loi hi di

Cch phi trn: - Jelly bean truyn thng: ch c mu v mi lp v cng bn ngoi. - Gourmet jelly bean: mu v mi c bn trong v bn ngoi ko, phn ko bn trong mm do hn, nh hn jelly bean truyn thng. B mt: trn bng v ph ng
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2. NGUYN LIU 2.1. Sacharose Ngun gc: ng saccharose rt ph bin trong t nhin, c nhiu trong ma, c ci ng, tht nt Tnh cht: - Tn ti di dng tinh th, cng c th tn ti di dng v nh hnh nhng khng bn - Cng thc phn t l: C12H22O 11. - Khi lng phn t: M = 342. - Khi lng ring ca ng d = 1.5879 g/cm3. - Saccharose c hot tnh quang hc: [ ] 20D = +66.50 - Trong mi trng acid, c bit nhit cao saccharose d b thu phn cho ra glucose v frutose. Hin tng ny gi l nghch o ng. - ng saccharose c nhit nng chy tng i cao to
o nc

= 188oC.

- Thng thng saccharose t ht m nhng khi un nng nhit cao (khong t 130 C) th c kh nng ht m mnh, cn n 160oC th bt u cho phn ng caramel ho. - Saccharose tan tt trong nc. ho tan 25oC l 2.04 kg/kg nc, ng thi ho 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, hm lng NaCl, Trong qu trnh sn xut ko, khi lm ngui v to hnh, khi ko c hin tng co th tch. Nguyn nhn l do cc tp cht nh keo trn b mt saccharose gy nn.

Bng 2.1: Ch tiu cht lng ca saccharose dng sn xut ko Ch tiu Saccharose m Hm lng tro ng knh Cht khng tan pH Mu sc Yu cu 99.7% 0.15% 0.15% 0.15% 60mg/kg 7 trng tinh

2.2. Mch nha 2.2.1. Ngun gc Mch nha l mt dung dch m c v qua ch bin ca ng D- glucose v maltose cng nh cc polymer khc ca D-glucose thu c t s thu phn tinh bt. Cc loi tinh bt dng sn xut mch nha l tinh bt bp, tinh bt khoai ty hay la mch, trong tinh bt bp c dng ph bin hn c. Thc t cho thy nu thu phn tinh bt bng enzyme th mch nha thu c c cht lng cao hn so vi thu phn bng acid. Mch nha c s dng nh mt nguyn liu chnh trong cng nghip ch bin ko 2.2.2. Thnh phn Glucose + Cng thc cu to C6H12O6 (M=180). + Glucose l ng kh trong mch nha tn ti di dng v nh hnh. Glucose tht m nhng sau khi c gia nhit th kh nng ht m tng ln c bit l khi n t ti nhit ti hn (135oC). Thng thng hm lng glucose trong mch nha l 25 -30%. Maltose + Cng thc cu to C12H22O11 (M=342). + Maltose cng l ng kh thuc loi disaccharide. Khi ho tan vo nc to ra dung dch c tnh nht. Maltose t ht nc nhng khi c un nng n 90 - 100oC th bt u phn hu din ra mnh lit v ht nc rt mnh. Trong mch nha th hm lng maltose vo khong 10-15%.

Frutose + Cng thc phn t:C6H12O6. + Frutose khng trc tip hnh thnh khi thu phn tinh bt m n c to thnh l do s chuyn ho glucose thnh frutose (s chuyn ha ny thng xy ra trong mi trng acid v nhit cao) v vy hm lng frutose trong mch nha khng nhiu. Frutose mang tnh ht m. Dextrin + Cng thc phn t (C6H10O5)n. + Dextrin thuc loi polysaccharide, khng c tnh ngt, c khi lng phn t ln nn dextrin c nht cao v tnh dnh. Dextrin c kh nng to keo tt. Trong mch nha hm lng dextrin thng vo khong 35-40%. 2.2.3. Tc dng ca mch nha i vi ko Chng nm men v nm mc nh nng cht kh cao: Ko khng c cho ln men cng nh khng cho cc loi nm mc v cc h hng vi sinh khc trong sut thi gian tn tr. Cc kinh nghim thc t trong sn xut ko cho thy nu hm lng cht kh trong ko thp hn 75% khi lng th chc chn rng nm mc v nm men s pht trin v gy h hng cho ko, cn ngc li, nu hm lng cht kh cao hn 75% th iu rt kh xy ra. Nng saccharose bo ho trong nc 20oC l 67.1% khi lng. Bi vy nu ch dng saccharose th khng th thu c sn phm c hm lng cht kh cao trn 75% phng cc h hng nh cp trn. Chnh v vy chng ta s dng mch nha to dung dch n nh khng b kt tinh v c hm lng cht kh t yu cu. Hn ch hin tng li ng: i vi vic sn xut cc loi ko t ng hm lng cao th r rng l khng th to c sn phm c hm lng cht kh 97% m khng b hin tng li ng, biu hin qua vic xut hin cc tinh th khng mong mun (ch yu l tinh th ng saccharose), kt qu l lm gim gi tr cm quan do to cm gic nhm, th i vi li khi ngm ko. Tuy nhin vn ny c th c gii quyt nh s dng mch nha, l nh mch nha c th to cho dung dch nht cao hn, iu ny gip lm gim tc kt dnh ca cc phn t vo cc mm ht trong s kt tinh, bi vy mt dung dch c nht tht cao m ngi ta gi l trng thi c gi ca ko ng s ngn cn s kt tinh ht.

2.2.4. S dng mch nha trong sn xut ko Bng 2.2: Ch tiu cht lng mch nha dng trong sn xut ko Ch tiu kh ng kh pH Tinh bt Acid t do Tro Kim loi nng Mui NaCl Yu cu 80 - 85% 35 - 40% 4.8 5.5 khng khng 0.6% 0.001% 0.5%

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 t 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 thu phn ca tinh bt trong ch bin mch nha ngi ta a ra ch s DE. Ch s DE l ch s c trng cho kh nng kh ca cc sn phm thu phn t tinh bt, ch s ny c m t bng s gam ng D-glucose trn 100 gam cht kh ca sn phm v v th ng D- glucose theo nh ngha c ch s DE l 100. Cc loi mt t ng glucose sy kh l sn phm thu phn tinh bt kh c ch s DE ln hn 20 v maltodextrin c ch s DE t 20 tr xung. Mch nha cng c th c phn lm 2 nhm: ngt v khng ngt. - Nhm ngt c DE cao bao gm nhiu maltose, frutose, glucose nn ko d ht m. - Nhm khng ngt c DE thp, ngha l hm lng dextrin cao nn ko c tnh keo, truyn nhit km. 2.3. Gelatin 2.3.1. Gii thiu Gelatin c bn cht l protein c thu nhn t qu trnh phn hy collagen ca xng v da ng vt. C hai loi gelatin chnh:

+ Loi A c pH ng in t 7-9, c sn xut bng qu trnh acid ha. + Loi B c pH ng in t 4.8-5.2, l kt qu ca vic x l collagen bng phng php kim ha. Gelatin to thnh gel thun nghch khi ha tan trong nc v nhit nng chy ca gel di 350C (tc l di nhit ca c th) lm cho cc sn phm c ngun gc t gelatin c mi v v tnh cht cm quan rt c trng nh kh nng ha tan trong ming. Nhc im ca gelatin l do gelatin c ngun gc t da v xng ng vt v th nn n s khng thch hp vi nhng ngi theo ch n king hay theo o Hi v nhng ngi n chay. 2.3.2. Thnh phn ha hc Gelatin l protein lng tnh vi pH ng in nm trong khong t 5-9 ph thuc vo ngun nguyn liu th ban u v phng php ch bin. Thnh phn ch yu ca gelatin gm c 14% hydroxyproline, 16% proline v 26% glycine. Gelatin l mt tri- peptide c dng glycine-X-Y trong X v Y c th l bt k mt amino acid no nhng thng proline v tr X cn hydroxyproline th v tr Y. Gelatin l sn phm t qu trnh bin tnh hay phn hy collagen. V mt dinh dng th gelatin khng phi l mt protein hon ho do n khng c cha tryptophan v cha rt t methionine. Gelatin thng mi ca Rousselot bao gm khong 85% protein,< 13% nc v < 2% khong. Cu trc ca phn t gelatin in hnh bao gm Ala-Gly-Pro-Arg-Gly-Glu-4Hyp(4hydroxyproline)-Gly-Pro-

Hnh 2.1: Cu trc phn t gelatin 2.3.3. Tnh cht ca gelatin ng dng trong ngnh sn xut ko Tan trong nc: Gelatin khi gp nc s b trng n v hydrate ha. nhit khong 400C gelatin s b nng chy to thnh dung dch. Nu dung dch gelatin c sy phun hay sy thng quay dng bt th gelatin to thnh c th tan trong nc lnh. Trong dung dch gelatin c th s dng kt hp vi mt s alcohol ho nc nh glycerol, propylen glycol, sorbitol v th m nhng cht ny thng c s dng iu chnh cng ca mng gelatin. Trong nhng sn phm m m khng cao nh ko, s c mt ca mt s polymer
7

khc nh cc polymer tn ti trong dung dch glucose syrup s cnh tranh vi gelatin trong vic lin kt vi nc t do lm cho gelatin b ta v gy c sn phm. Trong nhng trng hp nh vy th ha tan ca gelatin ph thuc rt nhiu vo in tch ca phn t protein hoc pH ca sn phm. V vy, nu pH ca sn phm cng lch so vi pH ng in th ha tan ca gelatin cng cao. Kh nng kt dnh: Tnh cht ny c ng dng u tin sn xut ra keo dn. c th kt dnh th dung dch gelatin s dng phi cn m v gelatin khng c to gel trc khi b mt cc sn phm gn li c vi nhau. Tnh cht ny c ng dng trong ngnh dc hay ngnh sn xut ko kt dnh cc lp. Kh nng to gel: y l ng dng ph bin ca gelatin do n c kh nng to gel khi ha tan trong nc v gel to thnh c tnh cht thun nghch di tc dng ca nhit (thermol reversible). Trong ngnh cng nghip sn xut ko do th gelatin l thnh phn chnh. N phi hp cng vi ng v glucose syrup lin kt vi cc phn t nc t do t hnh thnh cu trc gel cho sn phm. Trong mt s loi nc qu nh nc thm hay u c tn ti mt s enzyme protease c kh nng lm thy phn gelatin v ph hy cu trc gel ca n v vy ta cn phi gia nhit dch qu trc khi b sung vo dung dch gelatin v hot cc enzyme protease. Gelatin c trng lng phn t cng thp th kh nng to gel cng yu v nht ca dung dch cng thp, tuy nhin ngi ta thy rng ch c dng alpha collagen (MW = 100kD v bn gel = 364g Bloom) l cht to gel chnh cn nhng thnh phn khc mc d c trng lng phn t cao hn nh mch beta c MW = 200kD, mch gamma c MW = 300KD, microgel c MW > 300KD nhng li khng nh hng nhiu n kh nng to gel cng nh bn gel m ch nh hng ln n nht ca dung dch. Trong sn xut ko ngi ta quan tm nhiu n nng lc ng t (nng lc to keo) ca gelatin v cng da vo m ngi ta cung cp gelatin theo ch tiu ny. Trn th trng hin nay c hai loi gelatin: - Gelatin 125 (vi nng lc ng t l 125g/cm3) - Gelatin 250 (vi nng lc ng t l 250 g/cm3) Nu gia nhit trong mt thi gian di th gelatin s b phn hu v lm gim nng lc ng t. to ra dung dch gelatin c nng cao phc v cho vic sn xut ko th ngi ta c th p dng cc bin php sau: - nh trn gelatin trong nc m vi my nh trn vi tc cao. - Ngm gelatin trong nc lnh mt thi gian sau ho tan hon ton bng cch un cch thu.
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- Ngm gelatin trong nc lnh, sau ho tan trc tip cng vi nguyn liu cn trn Thng thng ngi ta s dng cch th 2 hay s dng cch th 2 kt hp cng vi cch th 1. Bng 2.3: Ch tiu cht lng ca gelatin dng trong sn xut ko Ch tiu Gelatin 125 Ha l: + Hm lng m + Nng lc ng t +Hm lng SO2 + Hm lng tro Cm quan 10% 120 -135g/cm3 50ppm 2% 10% 240 - 260g/cm3 50% 2% Yu cu Gelatin 250

Mu vng nht hoc khng mu, trong sut, khng mi v 175 - 250

Bloom

2.4. Tinh bt 2.4.1. Thnh phn ca tinh bt Tinh bt c cng thc ha hc: (C6H10O5)n) l mt polysacaride carbohydrate cha hn hp amylose v amylopectin, t l phn trm amilose v amilopectin thay i ty thuc vo tng loi tinh bt, t l ny thng t 20:80 n 30:70. Amylose Phn t amylose c cu to mch thng gm nhng n v glucose lin kt vi nhau bng lin kt -1,4 glycoside, mch cun xon c, mi vng xon c 6 n v glucose v c khong 1 2% lin kt -1,6 glycoside. Khi tng tc vi iod, amylose s cho phc mu xanh c trng. Khi phn t iod c sp xp bn trong phn t amylose c dng hnh xon c. Cc dextrin c t hn6 gc glucose khng cho phn ng vi iod v khng to c mt vng xon c honchnh. Amylose d ha tan trong nc m to thnh dung dch c nht khng cao. Khi nhit dung dch h thp, amylose d b thoi ha, to ra cc gel tinh th v cc kt ta khng thun nghch. Vn tc thoi ho ph thuc vo pH, s c mt cc ion, nng ca amylose cng nh khi lng phn t ca amylose .Dung dch c nu chn s to thnh
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cc phc hp amylose, bo v mt phn khi s thoi ha.

Hnh 2.2: Mt phn cu trc amilose Amylopectin Thnh phn th hai ca tinh bt l amylopectin chim khong 70 100% trong tinh bt. Amylopectin l cao phn t c mch phn nhnh do cc gc -D glycoside kt hp li vi nhau bng lin kt -1,4 glycoside, cn im phn nhnh th bng lin kt-1,6 glycoside. Phn ng gia amylopectin v iod cho mu tm , l kt qu ca s to thnh cc hp cht hp ph. Amylopectin ch ha tan trong nc nng v to dung dch c nht cao. Do cu trc cng knh lp th nn cc phn t amylopectin khng c khuynh hng kt tinh li, v vy dung dch amylopectin thng khng b hin tng thoi ha. Khi thu phn bng enzyme amylose, amylopectin ch b phn gii n 50 60%, ngha l lin kt - 1,6 glycoside khng thun li cho enzyme. Amylopectin hp th nhiu nc khi nu, l thnh phn ch yu to nn s trng phng ca ht tinh bt. Cc ht tinh bt giu amylopectin s d ho tan trong nc 95oC hn cc ht giu amylose.

Hnh 2.3: Mt phn cu trc amilopectin

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2.4.2. S trng n ca ht tinh bt trong nc Khi ngm ht tinh bt trong nc iu kin nhit thng, ngi ta nhn thy c s tng th tch ca tinh bt. S tng ny gy nn s hp th nc vo trong ht tinh bt, lm ht tinh bt trng phng ln. Hin tng tng th tch nh vy gi l hin tng trng n ca ht tinh bt. Nh ta bit ht tinh bt iu kin thng lin kt vi nhau bng lin kt hydro nh dng II nu phn trn. iu kin nhit v m khng kh bnh thng, phn ln tinh bt tn ti dng monohydrat n(C6H10O5H2O), trong phn t nc lin kt vi nhm OH s cp ca mi gc glucose. Khi trong iu kin bo ha (ngm trong nc) do kch thc nh b cc phn t nc d dng tn cng n c nhm OH th cp km hot ng hn to nn dng tinh bt trihydrat n(C6H10O5 3H2O). Lc ny do s hin din ca cc phn t nc nn kch thc ht tinh bt tng ln. Ty thuc vo cu trc ca cc loi tinh bt khc nhau m kh nng trng n trong iu kin bo ha s mnh hay yu hn. Thng thng tinh bt giu amylopectin s trng n mnh hn do lin kt hydro trong ni nh phn t km bn hn. 2.4.3. Tinh bt c c s dng y vi mc ch: Nguyn liu chnh sn xut jelly bean. Tinh bt lm khun cho ko Trong qu trnh to lp v ngoi cho ko, tinh bt cng c thm vo nhm gip cho ko khng bi dnh vo nhau. Bng 2.4. Thnh phn tinh bt khoai ty, bt bp, bt sn v bt np Loi tinh bt Khoai ty Bp Khoai m Np Tinh bt, % Amiloza, % Nhit h theo cht theo tinh ho ( C) kh bt 18-25 65-70 18-25 18-25 23 25 20 20 52-70 62-75 52-59 68-74 ng knh Hnh dng ht (m) 1-120 10-30 15-80 15-80 Bu dc a gic, trn Trn Trn

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Bng 2.5: Cc ch tiu cht lng ca tinh bt Ch tiu cht lng Tiu chun UDC 664 272 (*) Tiu chun FAO - 1975 Tiu chun TCVN 1985 4 84 (12 14) >1400 0.2 0.5 0.2 0.2 5-7 40 700 85 <1.5 >98

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)

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

3 84 (12 13) >1470 0.2 0.5 0.2 0.1 5- 7 50 700 92 <2 > 99.5 -

2.4.4. Tinh bt bin tnh bng acid Trong thc t sn xut, ng vi mi mt sn phm thc phm thng i hi 1 dng tinh bt hoc mt dn sut tinh bt nht nh. V vy, c c nhng loi hnh tinh bt ph hp ngi ta phi bin tnh tinh bt .
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Di tc dng ca axit mt phn cc lin kt gia cc phn t v trong phn t tinh bt b t. Do lm cho kich thc phn t gim i v tinh bt thu c nhng tnh cht mi. Trong sn xut cng nghip, ngi ta cho khuch tn tinh bt (huyn ph tinh bt 1215Bx) trong dung dch axit v c c nng 1-3%, ri khuy u nhit 50-550C trong 12-14 h. Sau trung ha, lc ra v sy kh. Tinh bt bin tnh bng axit so vi tinh bt ban u c nhng tnh cht sau: - Gim i lc vi iot; - nht c trng b hn; - p sut thm thu cao hn do khi lng phn t trung bnh b hn; - Khi h ha trong nc nng ht trng n km hn; - Trong nc m c nhit thp hn nhit h ha th ha tan cao hn; - Nhit h ha cao hn; - Ch s kim cao hn; ng dng: v c nht thp nn c dng trong cng nghip dt h si, sn xut ko ng, lm bng giy tng cht lng in v mi mn. C 2 phng php bin tnh bng axit l: - Bin tnh bng axt trong mi trng ancol - Bin tnh bng axt trong mi trng nc Bin tnh bng phng php axt trong mi trng ancol. To ra nhng sn phm tinh bt mch ngn hn, cc dextrin hoc cc ng. Trong mi trng ancol nh etanol hoc metanol, do cc ancol ny c phn cc nh hn nc nn phn ly ca axit tham gia xc tc cng nh hn; do phn ng thy phn lm bin dng tinh bt din ra chm hn so vi trong mi trng nc. V vy chng ta c th iu chnh v khng ch qu trnh bin tnh tinh bt to ra cc sn phm c mch phn t mong mun mt cch d dng hn v t hiu sut thu hi cao hn. Qui trnh sn xut theo phng php Robyt. Axt HCl m c trn vi 100 ml mi trng, sau khuy u, y kn ming bnh v bin tnh trong 72 gi.

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Hnh: Quy trnh sn xut tinh bt theo phng php Robyt

Bin tnh tinh bt bng phng php axit trong mi trng nc Qui trnh theo phng php Ali v Kemf:

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Qui trnh bin tnh tinh bt bng axit theo phng php Ali v Kemf Bin tnh trong mi trng etanol, metanol t tin, ti ch phc tp, thi gian di, tn nhiu thit b, gi thnh cao. Bin tnh bng axit trong mi trng nc khc phc c nhng nhc im trn. Tinh bt kh c phn tn trong nc thnh dch huyn ph vi nng 33% v bin tnh vi xc tc l dung dch axit HCl 0,5N 500C trong iu kin khuy trn lin tc. Khi bin tnh kt thc, trung ha bng dung dch NaOH 1N n trung tnh v ra sch tinh bt bng my li tm siu tc v nc nhiu ln.Cui cng l sy, nghin, ry thnh phm c W<12%. Trong qu trnh bin tnh c s thay i ln v cu trc mch tinh bt lm cho nhit h ha b thay i.Ni chung tinh bt no c mc phn ct cao hn th nhit h ha cao hn. Gii thch: Khi b phn ct thnh nhng phn t nh hn, mch ngn hn nhng khng ng u. Do mch phn t tinh bt bin tnh c kch thc ngn hn nn d dng xp sp chc ch hn lm cn tr qu trnh hydrat ha v trng n ca tinh bt. Mc khc cng c th l do lc trong ht, mc c trt t ca cc mixen tng ln, cc mch tinh bt nm trong vng v nh hnh b thy phn nn cc mixen lin kt vi nhau,
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to ra nhng mng mch kh ln v v vy lm nhit h ha tng ln. 2.5. Nc Nc l thnh phn c bn trong thc phm v n cng c quy nh s dng nh cc thnh phn khc. Nc c s dng trong sn xut ko ho tan ng trc khi a vo ni nu, v pha ph gia trong qu trnh phi ch. Nc s dng trong cng ngh sn xut thc phm ni chung phi t tiu chun ca nc ung. Bng 2. 6: Ch tiu cht lng ca nc theo TCVN 5502 Tn ch tiu Mu sc Mi v c pH cng, tnh theo CaCO3 Hm lng oxy ha tan, tnh theo O Tng cht rn ha tan Hm lng amoniac, tnh theo N Hm lng asen Hm lng antimon Hm lng clorua Hm lng ch Hm lng crom Hm lng ng Hm lng florua Hm lng km n v mg/I Pt NTU mg/l mg/l mg/l mg/l mg/l mg/l mg/l mg/l mg/l mg/l mg/l mg/l Ti a 15 Khng c 5 6-8.5 300 6 1000 3 0.01 0.05 250 0.01 0.05 1.0 0.7-1.5 3.0

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Hm lng hydro sulfua Hm lng mangan

mg/l mg/l

0.05 0.5

Hm lng nhm Hm lng nitrat, tnh theo N Hm lng nitri, tnh theo N Hm lng st (Fe2+ v Fe3+) Hm lng thy ngn Hm lng cyanua

mg/l mg/l mg/l mg/l mg/l mg/l

0.5 10.0 1.0 0.5 0.001 0.07 0.5 0.01 0.01 0.1 0.01 0.1 2.2 0 3 30

Hm lng cht hot ng b mt, tnh mg/l theo Linear Ankyl benzen Sufonat (LAS) Benzen Phenol v cc dn xut ca phenol Du m v cc hp cht ca du m Hm lng thuc tr su ln hu c Hm lng thuc tr su clo hu c Colifom tng s E. Coli v colifom chu nhit Tng hot Tng hot mg/l mg/l mg/l mg/l mg/l MPN/ 100ml MPN/100ml pCi/l pCi/l

NTU (Nephelometric Turbidity Unit): n v o c MPN/100ml (Most Probable Number per100mililiters): Mt khun lc trong pCi/l (picocuries per liter): n v o phng x Picocuri trn l

17

3. QUY TRNH SN XUT 3.1. Quy trnh sn xut s dng nguyn liu to gel l gelatin
Mch nha Saccharose Nc

Nc

Gelatin

Phi trn

Ngm

Nu ko

Gia nhit

Lm ngui

Phi trn

Khun tinh bt

Rt khun

Lm ngui

Tch khun

ng, syrup, hng, mu

To lp o ko

nh bng

Bao b

Bao gi

Sn phm

18

3.1.1. Ha tan Mc ch: chun b y l mt qu trnh quan trng trong sn xut ko. Mc ch chnh ca qu trnh l ho tan cc nguyn liu vo nc, chun b cho qu trnh nu ko. Nu qu trnh ha tan ng saccharose khng trit s to iu kin thun li cho ng ti kt tinh trong ko thnh phm (do cc tinh th ng ha tan cha ht s ng vai tr l cc mm tinh th ca qu trnh kt tinh). Trong quy m cng nghip, yu cu ca qu trnh ha tan l: + m bo thi gian ha tan ng ngn nht + Lng nc cn t nht + ng saccharose kh b kt tinh tr li Thc hin: Qu trnh ha tan ng c thc hin trong thit b lin tc c gia nhit thng qua lp v o, bn trong thit b c cnh khuy u tin s ha tan ng saccharose vo nc, lng nc s dng bng 1/3 lng ng saccharose, ngoi ra cn phi trn thm cht chng bt (thng dng sp). Gia nhit v khuy trn n khi ng tan hon ton. Sau cho mch nha vo, do mch nha lm tng nht, nu cho vo sm s lm gim tc ha tan ca saccharose. Mch nha c tc dng chng ti kt tinh ng trong ko thnh phm. T l nha : sacharose l 1:1. Bin i: Ha hc: tng nng cht kh ca dung dch Vt l: Nhit tng do qu trnh ha tan c gia nhit Ha l: ha tan cc thnh phn nguyn liu vo nc thnh mt pha ng nht Cc yu t nh hng: - Lng nc dng ha tan ng: Nc nhiu tan nhanh nhng s tn chi ph nng lng cho qu trnh nu ko tip theo. - Nhit : y l yu t nh hng trc tip n qu trnh ha tan ng saccharose. Nhit cng cao tc ha tan ng saccharose cng tng, nhng nhit qu cao s xy ra cc phn ng phn hy ng. Trong cng nghip, nhit ti u cho qu trnh ha tan ng l 100oC. - Cch thc trnh t ha tan: mch nha hay cc nguyn liu to nht nu cho vo sm s lm gim tc ha tan ng. 3.1.2. Qu trnh nu ko Mc c h: chun b C c dch siro n hm lng cht kh nht nh chun b cho qu trnh to gel ca
19

gelatin, gip qu trnh to gel din ra nhanh. Thc hin: Nu ko p sut chn khng n hm lng cht kh 90%. Nhit kt thc qu trnh nu ko: 110oC Bi n i Vt l: - Nhit tng, xut hin gradient nhit - Th tch v khi lng dung dch gim - T trng, nng tng. Ha hc: - Hm m gim, hm lng cht kh tng - Phn ng caramel, nghch o ng Ha l: - Nc bc hi, xut hin bt kh - nht tng Sinh hc: - VSV b tiu dit 3.1.3. Lm ngui Mc ch Chun b cho qu trnh phi trn to gel, do gelatin d b bin tnh di tc dng ca nhit . Thc hi n Syrup ko c tho qua bn lm ngui v o hoc vn chuyn dc theo h thng ng xon rut g, bn ngoi c tc nhn lnh (thng s dng nc) lm ngui v 80 85oC Bi n i Vt l: Nhit gim Ha l: Tng nht 3.1.4. 4. Chu n b dch gelatin Mc c h: Chun b cho qu trnh phi trn cc nguyn liu. Gelatin khng tan trong nc lnh m ht nc trng n. Khi trng n, gelatin to thnh dung dch keo c tnh n hi.
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Thc hi n: C bn phng php: Phng php 1: Ngm gelatin trong nc lnh mt thi gian sau ho tan hon ton bng cch un cch thu hoc un trc tip Gelatin s hp thu v trng n trong nc lnh ph thuc vo kch thc ca ht gelatin. Cc ht gel sau khi trng n s c b sung vo khi hn hp nng nh hn hp syrup v ng th ngay lp tc n s tan ra. Gelatin thng c kch thc t 8-50 Mesh. Ht gelatin c kch thc cng ln th thi gian n trng n v ha tan hon ton cng lu. y l phng php ph bin v thng c dng trong ngnh cng nghip sn xut ko. Qu trnh ngm gelatin: T l nc:gelatin = 2 : 1. Lng nc thay i ty thuc vo hnh dng ca gelatin. Gelatin dng tm cn nhiu nc nht, dng mnh cn t nc hn cn dng ht hay dng bt cn t nc nht. Yu cu ca nc ngm gelatin: nc trung tnh, nhit khng qu 200C. Thi gian ngm: khng c qu di, dng tm hay dng mnh ngm trong khong 2 gi, dng ht hoc dng bt ngm trong khong 1 gi. Qu trnh ha tan, nu gelatin: C hai cch ha tan gelatin: hp cch thy hoc gia nhit trc tip. Gelatin cn c gia nhit n 600C c th ha tan hon ton. N c th ha tan rt nhanh khi c a trc tip vo nc nng ln hn 900C hoc gia nhit gelatin c lm t trong nc lnh. Qu trnh ha tan gelatin cn kt hp vi s khuy o cc phn gelatin sau khi c hydrate ha c th kt hp li vi nhau. Hm lng gelatin khong t 6-9% bao gm cc loi t 150 250 Bloom (dng A sn xut bng phng php acid ha). Gelatin dng A c s dng trong hu ht cc ng dng do nht ca n thp. Phng php 2: nh trn gelatin trong nc m vi my nh trn vi tc cao. Phng php ny cho php to ra dung dch gelatin c nng cao. Dung dch gelatin to thnh trong thi gian tng i ngn ph thuc kch thc ht v nhit . Ht cng mn th cn c s khuy trn v phn tn cng cao nhng phi hn ch hin tng khng kh b nht vo trong khi ko. Phng php 3:Ha tan thng qua qu trnh tit trng hay thanh trng trong qu trnh sn xut. Phng php ny ph bin trong ngnh cng nghip sn xut sa Phng php 4: Ngm gelatin trong nc lnh, sau ho tan trc tip cng vi nguyn liu cn trn.
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Hin nay cn c phng php nu vi p sut cao, dung dch gelatin s c b sung vo hn hp syrup ng v saccharose trc khi nu. Do thi gian nu kh ngn nn gelatin s khng b thy phn. 3.1.5. Phi trn Mc ch: chun b, hon thin Phi trn nguyn liu thnh mt hn hp ng nht chun b cho giai on khun, lm ngui v nh hnh. B sung thm vo hng liu, acid nhm tng gi tr dinh dng v cm quan cho sn phm, hon thin mu v mi cho sn phm. Thc hin T l phi trn acid, mu, ng: ph thuc vo sn phm. Th t phi trn: - Bi kh dch syrup ri bm vo thit b phi trn - Bm dch gelatin chun b trc vo thit b - Bt cnh khuy - B sung acid - B sung mu, mi. - T t gim tc khuy trn Thit b phi trn ging nh thit b dng cho qu trnh ha tan ng v mch nha trc lc nu ko. Tng hm lng cht kh ha tan khi khun l 83 86%. Bin i Vt l: th tch tng Ha hc: - Tng nng cht kh - Khi lng ring thay i - Tng thnh phn cc cht - Khi ko xp hn v khng kh xm nhp vo khi ko trong qu trnh khuy trn. - pH gim v c b sung acid 3.1.6. Rt khun Mc c h: Hon thin: to hnh cho sn phm, lm tng gi tr cm quan ca sn phm
22

Thc hi n Sau khi phi trn, dch syrup c chuyn n thng cha ca b phn rt khun. Thng cha ny c thng vi nhiu vi rt S lng vi rt c th l 30 hoc hn na, ty thuc vo s lng l khun trn mt khay Cc vi rt c th phn phi s lng syrup chnh xc vo tng l khun Mt s thit b hin i cho php phi trn mu, mi, acid ngay trn thit b ny. T trong mt khun, ngi ta c th to ra cc sn phm c mu sc v mi v khc nhau Lng syrup trong 1 ln chit (khi lng vin ko): 2 8g Tc chit: 20 70 ln/pht C 2 dng khun c s dng: Dng 1: Ko c rt trc tip vo khun c thoa cht chng dnh - Khun lm bng hp kim ca nhm vi teflon - Khun c a vo b phn rt ko v sau c a i lm ngui Dng 2: Ko c rt vo khun tinh bt - c s dng t rt lu. Quy trnh sn xut ko theo kiu rt khun ny c gi l mogul process. - u tin, cc khay ny s c y tinh bt v nn xung cho cht v bng phng - Tip theo, cc khay ny c chuyn n bn dp khun. Ti b phn ny c nhng khun ngc, dp t trn xung, nn cht tinh bt vo to thnh dng khun nh mong mun - Cc khay khun tinh bt cng i vo thit b rt ko v lm ngui Vai tr ca tinh bt: - To hnh dng c nh cho sn phm - Chng dnh, sau khi c nh hnh dng, ko d dng tho ra khi khun v cm nm - Ht m, to cu trc ph hp cho sn phm Yu cu ca tinh bt s dng trong sn xut ko: - Tinh bt c s dng lm khun tinh bt l loi khng b bin tnh hay bin tnh vt l (tinh bt rang ln, do nu s dng tinh bt thng th gy mi bt sng cho ko). Cng c s dng tinh bt bin i gen nh tinh bt giu amylose. - m: khong 5 7% - Hm lng amilose trong tinh bt thay i ph thuc vo ngun tinh bt v c mt
23

v tr quan trng trong chc nng ca tinh bt. Amylose to nht nh khi c gia nhit trong dung dch, ngc li amylopectin c th kt hp vi nc nhiu hn trong dung dch v to nht ln hn, rn chc thp v gel yu hn. Trong cng nghip bnh ko ngi ta thng s dng tinh bt giu amylose, c th l ngi ta thng s dng tinh bt bp hoc ng cc (28%), tinh bt giu amylose (55 70%) v tinh bt sn (18%) - C th b sung vo du khong mu trng hoc du thc vt c tnh n nh cao. Du khong (mineral oil) c s dng rng ri hn do tnh n nh ca n, thng s dng 0.05 0.1%, c th ln n 0.3%. S dng qu t du c th lm cho khun tinh bt b v vn. Nhiu du qu cng dn n nhng du khun , kt qu l to ra nhng hnh dng xu x cho ko Tuy nhin, thng dng nht trong sn xut jelly bean vn l khun tinh bt. V nhc im ca khun kim loi l nhit khun thp, khi rt syrup vo khun rt d to ngay 1 lp ng cng ngay v tr tip xc khun, d rn, t lm hng cu trc vinko. Bi n i: Ch yu l bin i vt l, lm thay i hnh dng, kch thc

3.1.7. Lm ngui Mc ch: chun b, gip cho qu trnh tch ko ra khi khun bc tip theo Thc hi n: nhng khun ko sau khi c rt y syrup c chuyn qua phng mt lm ngui xung nhit khong 200C Bin i: - Vt l: nhit gim - Ha l: m gim 3.1.8. Tch ko ra khi khun Mc ch: chun b cho bao gi. Thc hin: Sau khi ko ngui, ngi ta lt ngc khun, cho ko rt xung v i vo cc qu trnh tip theo. i vi trng hp s dng khun tinh bt: - Ngi ta cho ko rt xung thit b sng rung. Tc ng rung ca sng kt hp vi bn chi pha trn chuyn ng qua li gip loi b phn tinh bt d bm trn ko - Hoc c mt phng php khc l dng kh nn phun vo thi tinh bt: mi khun s c 1 np y kn, khi lt ngc khay, ko rt xung np, dn np ny n b phn phun kh nn loi tinh bt bm trn ko - Tinh bt sau c th em x l ti s dng: u tin tinh bt thu hi c s cho i qua sng loi nhng mnh ko nh cn st li. Sau tinh bt c sy kh bng khng kh nng (90 - 100F) ri c lm ngui bng vi phun kh. Lc ny coi nh qu trnh x l hon tt v tinh bt c th theo bng ti quay tr li thit b Mogul ti s
24

dng trong quy trnh to hnh tinh bt. Vn nghim trng nht l s dextrin ha tinh bt trong qu trnh sy v lm ngui. V iu ny s lm tng kh nng ha tan ca tinh bt, tinh bt c th dnh vo ko. Khi s dng tinh bt c x l, tinh bt mi cng cn dn thm vo iu chnh s h hng ny 3.1.9. To lp o ko Mc ch: hon thin to lp v cng v mu sc bn ngoi cho ko To lp o cho ko l qu trnh to phn v nhiu lp bao quanh nhn. Lp v ny cng hay mm ph thuc vo dy, thnh phn ng v phng php sn xut ko. Jelly bean thuc loi sn phm v mm. Tin hnh Ban u qu trnh ny c tin hnh trong cc thng quay nm ngang, c iu khin bng tay. Ngy nay chng c thay th bng loi thng hnh elip t ng quay quanh 1 trc nghing. Trong qu trnh ny, ng dng rn c cho vo trc ri n dch ng. Qu trnh ny lp li 4 ln, khi cc ht ko t c cu trc v cng mu mong mun. ng dng rn c b sung vo di dng bt ng rt mn kch thc t 0.2 n 0.4 mm. Chng khng to thnh nhng ht ng trn b mt nhn m ngc li, nhanh chng bao quanh ly nhn. Dch ng dng to v o cho jelly bean c nng cht kh khong 770Bx, c th cha 100% ng glucose hoc 50% ng glucose v 50% ng saccharose. iu quan trng l lp v ng khng c kt tinh trong sn phm cui v th t l ng glucose cao l cn thit. Trc khi s dng, dch syrup c lm ngui v khong 38oC v b sung thm ph gia to mu v hng. Lng mu trong mi ln the6mm vo phi l nh nhau v c tnh da trn hm lng ng. Sau khi t c cng mu mong mun, 2 lp syrup khng mu tip theo c thm vo nhm bo v lp mu bn trong. Tuy nhin lp cui cng khng c sy kh. Thng quay dng li trc khi xut hin nhng bi ng trn b mt sn phm v ch nhch qua nhch li trong vng na gi cc ht sn phm khng dnh li vi nhau. iu ny gip cc ht ko c b mt trn nhn, khng c bi v sn sng cho vic nh bng tip theo. Sau cng cc ht jelly bean c ly ra khay, kh qua m v chun b cho vic nh bng. Bi n i: - Vt l: thay i mu sc, bng cho vin ko 3.1.10.nh bng nh bng va ci thin c tnh cm quan ca sn phm va to thm mt lp bo v sn phm. iu kin ti cn thit cho qu trnh ny l cc ht jelly bean phi c sy kh trc khi nh bng, nu khng lp sp s b bong trc. Cc thng quay ring bit c s dng cho qu trnh ny. Chng c lt bng sp
25

trc khi jelly bean c thm vo v quay cho n khi xut hin s bng lng trn b mt. C th s dng sp ong nhng tt hn ht l s dng hn hp 50% sp ong v 50% sp c. Mt lng nh b cacao c th c thm vo trnh s bong trc. Mt phng php khc c th c s dng l thm bt sp vo ko trong lc chng ang c o trn trong thng quay, nhit thng quay s lm tan chy sp, tip thm sp tng cng sng cho sn phm. Hm lng sp thm vo khong 0.05-0.1% v khi lng. D p dng phng php no th iu cn thit l m bo b mt ko v thng quay khng c bi, ht ko phi hon ton trn lng 3.1.11.ng gi Mc ch: hon thin Tin hnh: Ko cc mu khc nhau s c trn ln vo ri em i ng gi.Trn ln cc thng ko vi cc mu sc khc nhau vo mt thng tr xoay ln. C b tr li, vin ko no kch thc nh hn l li s lt xung bn di v hi lu vo m ko sau. Cn nhng vin ko kch thc to hn v dnh vo mt li cng khng t yu cu v c loi ra sau . Cui cng ch nhng vin ko c kch thc v hnh dng yu cu tip tc xoay. Sau chng c ln bng ti, cng nhn s loi b nhng vin ko khng p mt. Cui cng, ko c em i ng gi. Nng sut my ng gi c th t n 80000 gi ko/ngy.

26

3.2. QTCN 2: Quy trnh sn xut s dng nguyn liu to gel l tinh bt ng saccharose Nc

Glucose

Ha tan Nu ko Tinh bt Khun tinh bt

Phi trn Rt khun

Standing

Tch khun To lp o ko nh bng Bao gi

Syrup, mu

Sp Bao b

Sn phm

27

3.2.1. Ha tan: Mc ch, bin i (nh trn) Tin hnh: u tin s ha tan ng saccharose vo nc, lng nc s dng bng 1/3 lng ng saccharose, ngoi ra cn phi trn thm cht chng bt (thng dng sp). Gia nhit v khuy trn n khi ng tan hon ton. Sau cho glucose vo, do glucose lm tng nht, nu cho vo sm s lm gim tc ha tan ca saccharose. glucose c tc dng chng ti kt tinh ng trong ko thnh phm. T l glucose : sacharose l 1:1. Nhit : 1000C 3.2.2. Nu ko Mc ch, bin i (nh trn) Tin hnh: Nu ko ln n nhit 175oC th thm tinh bt vo. T l cc thnh phn: tinh bt bp 41,5%, ng 35,25%, tinh bt bp bin tnh 9,75%, cn li l nc Sau hn hp c em i rt khun 1700C 3.2.3. Rt khun: loi khun s dng l khun tinh bt (nh trnh by) 3.2.4. Standing Mc ch: chun b, hon thin Trong gel tinh bt ch c cc lin kt hydro tham gia, c th ni trc tip cc mch polyglucozit hoc gin tip qua phn t nc. Khi gel tinh bt ngui mt thi gian di s co li v lng dch th s thot ra. V vy trong quy trnh sn xut jelly bean t tinh bt, nht thit phi c qu trnh lm kh sn phm t c kh cn thit cho qu trnh to v o. Trong cng nghip sn xut ko jelly, c 2 qu trnh lm kh thng thng l stoving v standing Stoving: Sy sn phm n m cui c gi l qu trnh nung (stoving). y l mt phng php rt n gin trong khay tinh bt c t vo mt bung gia nhit v khng kh nng c thi bn trn cc vin ko. Tc thi ca khng kh c quyt nh ph thuc vo cc yu t: kch thc vin ko, nht ca ko, v nhit ti a c th s dng m khng lm tn hi n sn phm tc m cc vin ko c th c sy gii hn bi kh nng khuch tn ti hn (ultimately diffution limited), tc l, c gii hn bi tc m m c th di chuyn t b tm ca vin ko n b mt.
28

Tc dng ca qu trnh nung c th c ci thin bng cch kh m khng kh v ti u ha s tun hon. Tuy nhin, dng khng kh trong trong l ch c th tng n mt gii hn no , nu khng tinh bt s b thi bay i, lm tng nguy c chy n. Thi gian kt thc qu trnh c th rt ngnbng cch lm ngui l cui qu trnh. Qu trnh nung c th thc hin theo cc phng php: Khng kh c th hon lu: Qu trnh ny khng cn phi gia nhit khng kh lnh v ch cn lng nhit b sung cho qu trnh bay hi. Nhc im l khng kh tr nn bo ha m v lm gim tc dng sy. Thng kh, hon ton hoc mt phn: H thng tiu tn nhiu nng lng hn nhng duy tr lng m trong khng kh thp hn v do sy kh sn phm nhanh hn. S dng bm nhit ht m: y l phng php hiu qu nht. Trong , mt bm nhit c s dng duy tr khng kh hm m nht nh. Phng php ny trong mt s trng hp c th lm gim thi gian sy t ba ngy xung ch cn mt ngy. Lu rng khi s dng gelatin lm cht to ng, gelatin l cht khng bn nhit, nn nu trong quy trnh sn xut jelly bean t gelatin c giau on ny th nhit nung i phi thp hn cc sn phm lm t cc cht to ng khc , nu khng sn phm s ha nu. Standing: Phng php lm gim hm m ca ko bng cch cho cc khun tinh bt ht m gi l "standing. Tin hnh Trong qu trnh standing, cc khay ko bng tinh bt c xp vo mt phng bo qun, c th iu chnh kh quyn iu khin nhit v hm m, cho php tinh bt hp th m. Hm m trong sn phm s gim i khong 3% Khi xp cc khay cn rt cn thn trnh lm bin dng sn phm, v cc iu kin bo qun khc nhau dn n thi gian cn thit khc nhau (ngay c trong iu kin kh quyn iu chnh, rt kh m bo m u khp c phng). Hn na, tinh bt m phi c sy kh li trc khi ti s dng Bin i: Vt l: hm m ca ht jelly gim n hm lng cn thit cho qu trnh to v o. 3.2.5. To v o, nh bng : tng t QTCN 1

29

4. SN PHM
4.1. Gi tr dinh dng ca jelly bean

Bng: Gi tr dinh dng ca jelly bean Nng lng (calorie) 105 Gluxit ( gam) 26 Protein ( gam) 0 Cholesterol ( gam) 0 Khi lng (gam) 28.35 Cht bo (gam) Cht bo bo ha (gam) 0

4.2. Cc ch tiu cht lng ca sn phm

4.2.1. Ch tiu cm quan: - Mu sc: mu sc p, t nhin - Tp cht: khng c - Mi, v: mi thm c trng cho tng loi ko - Vin ko ng u, khng c khuyt tt, mt ko nhn bng.

30

4.2.2. Ch tiu vi sinh v t: - Vi khun gy bnh: khng c - Nm mc sinh c t: khng c - E.coli : khng c - Clostridium ferpringens : khng c - Tng s vi khun hiu kh (cfu/g): khng c ln hn 102 - Tng s nm men (cfu/g): khng c ln hn 102 4.2.3. Ch tiu ho l: Tn ch tiu m, % Hm lng ng kh, % Hm lng ng sacchrose, % Hm lng tro khng tan trong HCl 10 % Yu cu 10 - 12 15 - 20 45 - 50 0.1

31