Do An Banh Bong Lan Swissroll

n cng ngh thc phm: Thit k phn xng sn xut bnh bng lan
MC LC
DANH MC BNG...................................................................................................................... iii
DANH MC HNH ....................................................................................................................... iv
1.
M u .................................................................................................................................... 1
2.
Tng quan ............................................................................................................................... 2

2.1.
Lp lun kinh t ................................................................................................................ 2
2.2.
La chn sn phm .......................................................................................................... 3
2.3.
La chn nguyn liu ....................................................................................................... 5
2.3.1.
Bt m: ...................................................................................................................... 5
2.3.2.
Trng g: ................................................................................................................... 6
2.3.3.
ng: ...................................................................................................................... 7
2.3.4.
Cht bo .................................................................................................................... 7
2.3.5.
Mui n: .................................................................................................................... 8
2.3.6.
Nc: ........................................................................................................................ 8
2.3.7.
Cc nguyn liu ph khc ......................................................................................... 8
2.3.8.
Ph gia ...................................................................................................................... 9
2.4.
3.
a im xy dng ......................................................................................................... 10
Quy trnh cng ngh.............................................................................................................. 11

3.1.
S quy trnh cng ngh ............................................................................................. 11
3.2.
Thuyt minh quy trnh cng ngh .................................................................................. 12
3.2.1.
Ly tm ..................................................................................................................... 12
3.2.2.
Phi trn .................................................................................................................. 13
3.2.3.
Phi trn v sc kh................................................................................................. 14
3.2.4.
Qut du .................................................................................................................. 15
3.2.5.
Tri bt .................................................................................................................... 16
3.2.6.
Nng ..................................................................................................................... 16
3.2.7.
Phun du.................................................................................................................. 17
3.2.8.
Lm ngui ............................................................................................................... 18
3.2.9.
Ct bnh .................................................................................................................. 18
i
4.
5.
3.2.10.
Trn kem ............................................................................................................. 19
3.2.11.
Tri kem .............................................................................................................. 19
3.2.12.
To hnh............................................................................................................... 20
3.2.13.
Phun cn .............................................................................................................. 21
3.2.14.
ng gi .............................................................................................................. 21
3.2.15.
V hp, thng ...................................................................................................... 22
Cn bng vt cht .................................................................................................................. 23

4.1.
Nguyn liu .................................................................................................................... 23
4.2.
Tnh ton cc qu trnh ................................................................................................... 24
La chn thit b ................................................................................................................... 26

5.1.
My ly tm lc................................................................................................................ 26
5.2.
My xay ng .............................................................................................................. 27
5.3.
Bn phi trn bt............................................................................................................ 28
5.4.
Bn cha trung gian ....................................................................................................... 28
5.5.
Bn trn kem v cha kem trung gian ........................................................................... 29
5.6.
L nng ........................................................................................................................ 29
5.7.
My ng bao b ............................................................................................................. 30
5.8.
Bng ti .......................................................................................................................... 31
5.9.
Tng kt thit b chnh ................................................................................................... 32
6.
Tnh ton nng lng ............................................................................................................ 33
7.
B tr mt bng phn xng ................................................................................................. 34
8.
An ton v sinh torng nh my ............................................................................................. 35

8.1.
Qui nh v v sinh i vi cng nhn ........................................................................... 35
8.2.
V v sinh nh xng ..................................................................................................... 36
8.3.
V sinh cng c cha nguyn liu ................................................................................. 36
8.4.
Phng chy cha chy .................................................................................................... 36
8.5.
An ton lao ng ............................................................................................................ 36
8.6.
Kt cu nh my ............................................................................................................. 37
8.7.
X l nc thi trong nh my ..................................................................................... 37
TI LIU THAM KHO ............................................................................................................ 38
ii
DANH MC BNG
Bng 2-1: Ch tiu bnh bng lan Solite Swiss Roll Kinh ........................................................ 4
Bng 2-2: Ch tiu cht lng bt m (TCVN 4359:1999) ............................................................. 5
Bng 2-3: Ch tiu cht lng ng (TCVN 6959:2001) ............................................................. 7
Bng 2-4: Ch tiu cht lng shortening v b ............................................................................. 7
Bng 2-5: Ch tiu cht lng mui n dng trong sn xut .......................................................... 8
Bng 2-6: Ch tiu cht lng nc ................................................................................................ 8
Bng 2-7: Mt s thng tin v Khu cng nghip M Phc ........................................................ 10
Bng 4-1: Qu trnh phi trn kem ............................................................................................... 19
Bng 5-1: Thc n 1 m bt nho .............................................................................................. 23
Bng 5-2: Thc n 1 m kem cho 1 m bt nho ....................................................................... 23
Bng 5-3: Nguyn liu khc 1 m bt nho .................................................................................. 24
Bng 5-4: Tng nguyn liu 1 ngy.............................................................................................. 24
Bng 6-1: Thng s mt s my ly tm lc .................................................................................. 26
Bng 6-2: Thng s mt s my xay ng ................................................................................. 27
Bng 6-3: Thng s mt s bn phi trn .................................................................................... 28
Bng 6-4: Thng s mt s l nng bnh ................................................................................... 29
Bng 6-5: Thng s my ng bao b ........................................................................................... 30
Bng 6-6: Bng tng kt thit b chnh ......................................................................................... 32
iii
DANH MC HNH
Hnh 2-1: Doanh s v tng trng v doanh s bn hng ngnh bnh ko .................................. 2
Hnh 2-2: Sn lng v tng trng v sn lng ngnh bnh ko ............................................... 2
Hnh 2-3: Hnh bnh bng lan swissroll ......................................................................................... 4
Hnh 2-4: Bt m Cy Ci ............................................................................................................... 6
Hnh 3-1: My ly tm lc .............................................................................................................. 12
Hnh 3-2: Bn cha trung gian v sc kh .................................................................................... 15
Hnh 3-3: Thit b to hnh............................................................................................................ 20
Hnh 5-1: My ly tm lc .............................................................................................................. 26
Hnh 5-2: My xay ng ............................................................................................................. 27
Hnh 5-3: Bn phi trn ................................................................................................................ 28
Hnh 5-4: L nng bnh.............................................................................................................. 29
Hnh 5-5: My ng bao b ........................................................................................................... 30
Hnh 5-6: Bng ti bng Polyurethane dng cho to hnh n ng bao b ................................. 31
Hnh 5-7: Bng ti li dng cho lm ngui ................................................................................ 31
iv
1. M u
Thc phm ng vai tr v cng quan trng i vi i sng con ngi, trong bnh ko
c ngha rt ln to s thun tin trong tiu dng v cung cp nng lng ln v cha nhiu
cht dinh dng nh: ng, sa, b, trng m bo l ngun thc n lu di cho con ngi.
Nhng nm gn y cng vi s pht trin cu nn kinh t v s gia tng trong quy m dn
s vi c cu tr, t l dn c thnh th tng, bnh ko l mt trong nhng ngnh cng nghip c
tc tng trng cao v n nh ti Vit Nam. Cc cng ty bnh ko ln trong nc ngy cng
khng nh c v th quan trng ca mnh trn th trng vi s a dng trong sn phm cht
lng kh tt ph hp vi khu v ca ngi Vit Nam, cnh tranh rt tt vi hng nhp khu.
Tuy nhin cc sn phm trong nc vn cha tha mn nhu cu ngi tiu dng, trn th
trng vn cn tn ti rt nhiu sn phm bnh ko ngoi nhp. ng thi s lng cc nh my
bnh ko trong nc cn t, nng sut cn thp cha p ng nhu cu ngy mt tng cao. Phn
ln cc nh my ln u nm cc thnh ph ln min bc v min nam c th H Ni, thnh
ph H Ch Minh v cc vng ln cn. V vy, vic xy dng nh my sn xut bnh ko l ph
hp ci tnh hnh thc t. c bit l trong giai on hin nay nc ta va gia nhp WTO, l
c hi sn phm hng ha ca nc ta gia nhp th trng quc t.
2. Tng quan
2.1.
Lp lun kinh t
Qua vic phn tch mt s yu t ti thy vic thit k mt phn xng sn xut bnh bng
lan hin nay rt c gi tr kinh t.
Dn c nc ta khong 86 triu dn vi c cu dn s tr l th trng rng ln y tim
nng cho ngnh bnh ko.
Ngnh bnh ko Vit Nam c tc tng trng cao (10-12% so vi trung bnh khu vc 3%
v th gii 1-15%) v n nh. Gi bnh ko ti Vit Nam t bin ng thng xuyn nh cc
sn phm khc m thng c gi c nh trong mt thi gian t 3-6 thng, v c xu hng
tng ln ch rt him khi gim xung. ([2], trang 2).
Nhn vo hnh 2-1 v 2-2 ta thy sn lng bnh ko ngy cng tng nn rt cn thit thit k
cc phn xng sn xut mi.
Hnh 2-1: Doanh s v tng trng v doanh s bn hng ngnh bnh ko
Hnh 2-2: Sn lng v tng trng v sn lng ngnh bnh ko
Khng ch cung cp trong nc m xut khu bnh ko cng kh sng sa trong thi gian ti.
kim ngch xut khu bnh ko v cc sn phm t ng cc vit nam thng 6/2010 t gn 29,42
triu USD chim 0,4% tng kim ngch xut khu cc mt hng trong thng, tng 9,29% so vi
thng trc, tng 28,53% so vi cng thng nm trc, nng tng kim ngch xut khu bnh ko
v cc sn phm t ng cc 6 thng u nm ln gn 151,74 triu USD, chim 0,39% tng tr gi
xut khu, tng 17,34% so vi cng k nm trc. ([1a], trang 10)
Bnh bng lan chim t trng doanh thu v th phn cao trong cc cng ty ln: Bibica bnh
bng lan kem hura chim 20% doanh thu v 30% th phn ton quc, nm 2009 Kinh bnh
bng lan chim 21% doanh thu cho thy mt hng bnh bng lan rt c gi tr, c quan tm
v tiu dng nhiu.
2.2.
La chn sn phm
Bnh bng lan c ngun gc t chu u. Trong thi k phc hng nhng u bp ngi
ni ting vi k ngh lm bnh c thu bi cc gia nh ngi Anh v Php lm ra cc loi
bnh mi c gi l biscuit tuy nhin chng c xem l tin thn ca bnh bng lan hin
nay. Sau cng thc bnh bng lan u tin c ghi chp li nm 1615 bi Gervase
Markham, mt nh th ngi Anh, nhng loi bnh ny mng v gin. Gia th k 18 bnh
bng lan tip tc pht trin nh vo nm men. Hin nay bnh bng lan pht trin ln thnh rt
nhiu loi.
Mt s hnh nh v bnh bng lan swiss roll
Hnh 2-3: Hnh bnh bng lan swissroll

Bng sau cho thy tnh cht ca bnh bng lan:
Bng 2-1: Ch tiu bnh bng lan Solite Swiss Roll Kinh
Tnh cht
Tn tiu chun
Mu
Trng thi
Cm quan Mi
V
Tp cht
m
Cht bo tng
Cht bo bo ha
Cholesterol
Glucid tng
Ha hc
ng
Protein
Hm lng tro khng tan trong HCl 10%
Calcium
St:
X th
Tng vi khun hiu kh
Tng s nm men, nm mc
Ha sinh
Coliforms
Yu cu
Vng ti u
Cu trc xp, mm
Thm ca sn phm nng
Ngt nh, hu v ngt
Khng c tp cht
25%
5g
2g
11mg
11g
5g
1g
<0,1%
14mg
0,2mg
0,4g
104 cfu/g
100 cfu/g
10 cfu/g
2.3.
La chn nguyn liu
Bnh swiss roll gm c bt c nng cun bao bc ly kem bn trong.
Bnh c lm t cc nguyn liu: bt m, bt bp, ng, trng g, sa, mch nha,

nc, du thc vt, mui, cht nh ho (mono-diglyceride, polyglycerol ester,
lecithine,), cht bo qun (potassium sorbate, acid sorbic), cht to xp (natri
bicarbonate: NaHCO3, dinatri diphosphate: NaH2PO4), cht gi m (sorbitol,
glycerol), mu thc phm tng hp (tartrazine), cht n nh (xanthangum).
Kem c lm t cc nguyn liu: shortening, b, sa, mch nha, mui, cht iu
chnh chua (acid citric), mu thc phm tng hp (brilliant blue), hng tng
hp
Mc ch cc loi nguyn liu s dng:

2.3.1. Bt m:
Nguyn liu chnh trong sn xut bnh l bt m trng. Bt m l cht to hnh, to khung
mng gluten cho bnh. Bt m cng c vai tr quan trng trong vic to cu trc nng, cng
v b mt ca v bnh.
Bng 2-2: Ch tiu cht lng bt m (TCVN 4359:1999)
Ch tiu
Cm
quan
Vt l
Ha hc
Vi sinh
Tn tiu chun
Mu sc
Mi
V
Tp cht v c
mn
- cn trn ry 420 m
- qua ry 118 m
m
Hm lng gluten kh
Hm lng tro
chua
Tp cht st
D lng ha cht tr su
Vi nm c
c t vi nm
Yu cu
Trng hoc trng ng c trng
Mi ca bt t nhin, khng c mi v l
Khng c v chua
Khng ln ct, t, st
Khng ln hn 20%
Khng nh hn 80%
Khng ln hn 13,5%
8-10%
Khng ln hn 0,755
Khng ln hn 3,5 (s ml NaOH 1N trung ha
cc acid bo c trong 100g bt)
Khng ln hn 30 mg/kg
Nm trong gii hn cho php
Khng c
Khng c
Chn Bt m Bnh ng nhn hiu Cy Ci.
Hnh 2-4: Bt m Cy Ci
Thng s ca bt m Bnh ng Cy Ci
m Ti a 13,8 %
mn qua ry nh nht 97 %
tro (theo m 14%) Ti a 0,52%
Protein (theo % cht kh) Ti a 8,5 %)
Mua knh phn phi: H Ch Minh
Bo qun bt m: bt m phi nhp v trc khi ch bin nn phi bo qun tng i di.
Bt c ng thnh bao c bo qun trong kho thong mt m thch hp ( 88%), nhit
25-30oC, khng c tip xc trc tip vi nn kho.
2.3.2. Trng g:
Gip tng thnh phn dinh dng, to mi v thm ngon, cu trc xp n cho bnh.
Dng trng g ti.
Trng c hm lng cht lng cao ( 72 %) nn c coi l tc nhn to cng chc,

chng gp phn lm hnh thnh gluten & h ha tinh bt .
Lng trng trng to bt, h tr to gel lm tng n xp ca sn phm, to
cng chc kh r nt bi protein trng ( albumin) s bin tnh nhit cao , to cu
trc cng chc cho sn phm bnh nng.
Lng c tc dng lm mm bnh bi lng cht bo c trong n.
Lng giu lecithin l cht c dng nh ha.
Mu trng ph thuc hm lng carotenoid trong trng, mu ca lng trng

cng c nh hng ti mu sn phm khi nng.
2.3.3. ng:
Loi ng s dng l ng saccharose tinh th, ng c nh hng n dai ca bt
nho. ng cng c nh hng n xp, mu sc ca v bnh trong qu trnh nng bnh.
To ngt cho bnh. s dng ng RE. Ch tiu cht lng ng
Bng 2-3: Ch tiu cht lng ng (TCVN 6959:2001)
Ch tiu
Yu cu
RE
Cm quan
Mu sc
Mi
V
Trng thi
Hm lng saccharose (%)
m (%)
Hm lng ng kh (%)
Hm lng tro (%)
99,8
0,05
0,03
0,03
RS
Trng sng, vng nh

Mi ng c trng, khng c mi l
Ngt thanh, khng ln v khc
Tinh th ri, kh, tng i mm
99,62
0,07
0,1
0,07
2.3.4. Cht bo
Shortening: Shortening c tc dng ci thin tnh tan chy trong ming ca lp kem
ph trong bnh.
B: tng gi tr dinh dng, gi cho cu trc kem c n nh.
Bng 2-4: Ch tiu cht lng shortening v b
Ch tiu
Shortening
(TCVN 6048:1995)
Mu trng, trng ng
Khng c v l
Dng paste, mn
Khng c tp cht l
< 0,1
> 96
< 0,3
<5
Cm quan Mu sc
Mi v
Trng thi
Tp cht
m, %
Ho hc
Hm lng lipid, %
Ch s AV mg/g
Ch s PV meg/kg
Hm lng cht kh
khng bo, %
S vi khun hiu kh 104 cfu/g
Vi sinh
Coliforms
10 cfu/g
B
(TCVN 7400:2004)
Vng c trng
Mi v c trng
Mm, ng nht
Khng c tp cht
< 16
> 80
< 0,3
<2
104 cfu/g
10 cfu/g
2.3.5. Mui n:
Mui c s dng vi mt lng nh nhng s lm tng chc cho mng gluten, c tc
dng tt n cu trc ca bnh sau khi nng, ng thi cng gp phn to v cho bnh thnh
phm. Dng 1-1,5% so vi lng bt m
Bng 2-5: Ch tiu cht lng mui n dng trong sn xut
Ch tiu
m ( % )
NaCl ( % cht kh )
Cc cht kh khng tan trong nc ( % )
Cc tp cht hn hp khc:
Ca
Mg
Na2SO4
Yu cu
< 6,0
97,0 %
0,2
0,6
0,1
0,5
2.3.6. Nc:
Kt hp bt m v cc nguyn ph liu khc to thnh khi bt nho. Ha tan cc thnh phn
(ng, mui, protein, pentosan tan.)
Nc dng trong bt nho l nc dng cho sn xut. Ch tiu cht lng nc:
Bng 2-6: Ch tiu cht lng nc
Ch tiu
Tn tiu chun
Amoniac (NH3)
Nitrit ( -NO2 )
Mui n NaCl
Ch (Pb)
Ha hc
Cht hu c
ng ( Cu)
Km (Zn)
St (Fe)
Tng vi sinh vt hiu kh
Vi sinh vt k kh
Vi sinh E.Coli
Salmonella
Trng giun sn
Yu cu
< 5 mg/l
0
70 - 100 mg/l
< 0,1mg/l
0,5 - 2 mg/l
3 mg/l
5 mg/l
0,3 - 0,5mg/l
< 100 cfu/ml nc
0
< 20 cfu/ml
0
0 ( trng)
2.3.7. Cc nguyn liu ph khc
Bt bp: Bt bp cng vi bt m to thnh t l nht nh s gip qui trnh sn xut

din ra vi cht lng cao.
Mch nha: C vai tr to v ngt cho sn phm. Tng nht ca khi bt nho t
lm tng kh nng kt dnh ca khi bt. Dng Mch nha
Sa: Trong qui trnh sn xut s dng sa bt gy v sa c c ng. Sa c tc
dng lm tng gi tr dinh dng cho sn phm v l thnh phn quan trng ca kem.
Du u nnh: C vai tr gi m cho bnh v h tr cho qu trnh nng. Mt khc,
du c phun ln bng ti trc khi nng v b mt bnh sau khi nng nhm
trnh hin tng hi ng.
Cn: Trong qui trnh cng ngh, cn 990 c b sung mt lng nh trc tip vo
sn phm v cn 760 c phun ln b mt bnh trc khi ng gi bo qun.
2.3.8. Ph gia
Cht nh ho: Gm cc cht mono-diglyceride, polyglycerol esters, lecithin. Cc cht

nh ho c vai tr to h nh tng, chng thoi ho tinh bt, to mn cho b mt
bnh, to cu trc cho bnh.
Cht bo qun: Kali sorbate, acid sorbic c vai tr tng thi gian bo qun ca sn
phm bng cch c ch hot ng ca vi sinh vt, cc bin i vt l, ho hc, ho l,
ho sinh trong sn phm.Vi ML l 0,2% khi lng
Cht iu chnh chua: Acid citric c s dng cn bng gia chua v
ngt ca sn phm.
Cht to xp: Natri bicarbonate (NaHCO3), natri dihydrophosphate (NaH2PO4). Cht
to xp c vai tr to n cho bnh sau khi nng. Khi nng NaHCO3 s phn
hu cho ra kh CO2.
2NaHCO3
Na2CO3 + CO2 + H2O
NaH2PO4 + NaHCO3
Na2HPO4 + H2O + CO2
Cht gi m: Sorbitol, glycerol, propylene glycol.

Cht mu tng hp: Brilliant blue c dng to mu cho kem, tartrazine c b
sung nhm hon thin mu cho bnh.
Hng tng hp: c th l du, b, cm, cam
Thnh phn chnh ca bnh Solite Swiss Roll ca Kinh gm:
Bt m chim 27 % khi lng.

ng chim 22 % khi lng.
Trng chim 26 % khi lng.
Du nnh chim 3,7 % khi lng.
Sorbitol, mch nha, glycerine v cc cht khc chim khong 10 % khi lng.
2.4.
a im xy dng
Nh my d nh xy dng Khu cng nghip M Phc, Bnh Dng.

Bng 2-7: Mt s thng tin v Khu cng nghip M Phc
Tnh thnh ph
Tn Khu cng nghip
Ch u t
a Ch
Din tch
Tng din tch

G 1
G 2
Thi gian G 1
hot ng
G 2
ng b
Bnh Dng
M Phc
Cty u t v Pht trin Cng nghip
(Becamex IDC Corp)
230 i l Bnh Dng, th x Th
Du Mt, tnh Bnh Dng.
6200 ha
Thi k 1: 400 Ha, thi k 2 : 800 Ha,
thi k 3 : 2.200 Ha
Thi k 4: 800 Ha, thi k 5: 2.000 Ha
12/06/2002
ng Bin
Tp.HCM : 42 km
Bnh Dng : 17 km
Si Gn : 45 km
ng Khng
Tn Sn Nht : 50 km
ng St
Ga Ha Hng : 46 km
iu kin a cht
Nh my s l nc thi
Nh my nc
Giao Thng Trc chnh
Ni b
in
Internet
Khc
t
Gi thu
Thi hn
t i
16000 m3/ngy
20000 m3/ngy
62m - 8 ln
25 m - 2 ln
22 kV
ADSL
y
30 - 40 USD
12/06/2052
a im xy dng ny c nhng thun li:
Din tch t khu cng nghip rng, c nh my x l nc thi chung.

Giao thng thun li vi cc loi hnh: ng b, ng bin, ng st, ng
khng. Nm gia nhng trung tm dn c ln.
Giao thng trong khu cng nghip vi b rng trc chnh ln.
C ngun in ln 22kv, c mng ADSL v nhiu tin ch khc.
Gi thu t hp l 30-40 USD so vi cc khu cng nghip khc 40-50 USD.
10
3. Quy trnh cng ngh

3.1.
S quy trnh cng ngh
Trng ti
Bt m, bt bp, ng,
sorbitol, cht to xp, ph gia
Ly tm
Cn
Cn
Phi trn
Phi trn v sc kh
Qut du bng ti
Kh sch
Du
Tri bt ln bng ti
Nng
Shortening, cht bo,
mch nha, mui, ph gia
Phun du
Du
Lm ngui
Cn
Ct bnh
Phi trn
Tri kem
Bao b Plastic
To hnh
In date
ng gi
Hp, thng
V hp, thng
Ra bnh
Cn
Phun cn
Kh nitrogen
Bnh bng lan

Swissroll
11
Bt m, bt bp, ng, cc loi ph gia ly t kho em cn theo yu cu cho 1 m sau
cho vo thit b phi trn. Trng g ti c cng nhn p th cng ri cho vo thit b ly tm
tch v ng thi ng ha, dch trng c a vo thit b phi trn ang trn bt. Khi
bt nho c bm qua bn cha trung gian tip tc khuy trn khi t yu cu s a qua thit
b sc kh. Bt nho sc kh c bm vo mng tri bt, tri bt ln bng ti c qut du
t di bt tip tc i vo thit b nng ng hm to thnh di bnh bng lan th.
Ra khi thit b nng bnh c phun du ln b mt ri a qua bng ti li lm ngui c
c cu lt mt bnh. Di bnh tip tc theo bng ti c ct 2 ra bnh v ct thnh 6 di bnh
ri sau qua cc valve tri kem ln b mt. Kem c lm t shortening, b, mch nha, mui
v ph gia c phi trn vi nhau. Bng ti tip tc a di bnh ti cc mp cun bnh, con
ln cun v dao ct ngang to thnh bnh bng lan swiss roll thnh phm. Cui cng bnh c
ng bao b plastic vi kh tr ri v hp, thng.
3.2.
Thuyt minh quy trnh cng ngh
3.2.1. Ly tm
Mc ch: p dng cho trng ti.
Chun b: trn u lng trng v lng d.

Hon thin: tch v trng cn st li ng thi nh u trng.
Bin i:
Ha l: pha rn b tch ra, lng trng v lng phn tn u vo nhau.
Thit b: my ly tm lc
1-ng c
2- ca np nguyn liu
3- rotor
4-ca thot bn thnh phm
Hnh 3-1: My ly tm lc
12
Thng s cng ngh:
Kch thc l lc trn tm kim loi: 0,6 mm

Vn tc quay: 1500 vng/pht
Yu cu:
Phi loi b ht v
Dch trng phi ng u lng trng v lng
3.2.2. Phi trn
Trong sn xut bnh bng lan qu trnh trn bt rt quan trng v n quyt nh tnh
cht sn phm, to nh hng r rt ln cc qu trnh tip theo (nng, to hnh,...).
Qu trnh phi trn din ra gm 2 giai on nhm m bo cht lng bnh thnh
phm t yu cu.
Giai on 1 cho vo cc nguyn liu: trng, nc, ng, mch nha, du nnh, mui,
cht nh ho, cht bo qun, cht n nh, cht to xp, cht gi m, cht mu. Giai
on 2 cho thm vo cc nguyn liu: bt m, bt bp, bt ni, du, gel.
Mc ch:
Chun b: trn cc nguyn liu li vi nhau to thnh hn hp bt nho chun b cho

qu trnh tip theo
Hon thin: to nn ng nht v cu trc, mu sc, s phn b nguyn liu trong
ton b khi bt nho.
Bin i:
Vt l: nhit tng do ma st gia nguyn liu vi nhau v vi thit b. Ban u khi

trn th nguyn liu lin kt li vi nhau lm gim kt dnh v th tch, khi nho
lu hn c s tch ly kh vo bt lm tng th tch nn gim khi lng ring.
Ha hc: to cc lin kt ha hc yu trong hnh thnh mng gluten. Cc gliadin,
glutenin s lin kt vi nhau bng lin kt hydro, tnh in, cu disulfide, tng tc a
bo. Ngoi ra cn c s oxy ha cht bo, bin tnh protein di tc ng c hc. C
s phn hy mt phn nh cht to xp NaHCO3, NaH2PO4 to kh to xp cho
bt nho.
Ha l: ban u cc nguyn liu chuyn thnh khi bt dng paste. Trong khi bt
nho ny thc cht c nhiu pha. Pha rn gm khung gluten bao quanh cc ht tinh
bt trng n v cc pentosan khng tan to gel. Pha lng ngoi dung dch nc c
cha protein ha tan, pentosan ha tan, ng, mui ... cn c cc git cht bo
c nh ha. Pha kh c to thnh do s tch ly cc bt kh khi nho trn v
trong dch trng ban u.
13
Ha sinh: do trong bt m cn mt lng nh amylase v protease th tinh bt v

protein b thy phn. Tuy nhin do iu kin nhit khng thch hp cho cc
enzyme ny hot ng nn phn ng xy ra khng ng k.
Sinh hc: c s gia tng vi sinh vt.
Thit b: phi trn gin on 1 trc ng.

Thng s cng ngh:
Nhit : 25-30oC
Tc cnh khuy: c 2 giai on u 95-99 vng/pht
Thi gian nho trn: giai on 1: 140s, giai on 2: 150s
Li lc 2 mm
Thi gian bm bt 300s
Yu cu:
Phn tn u bo, ng v nc trong bt m gim hydrate ha protein to khung

mng gluten yu c kh nng chy cao.
3.2.3. Phi trn v sc kh

Mc ch:
Hon thin: tip tc ng nht khi bt, cung cp bt kh tng n cho bnh thnh
phm sau ny.
Bin i: tng t nh nho trn nhng phn ha l c s tch ly cc bt kh rt nhiu

Thit b: bn cha c cnh khuy v ng dn kh nn t bn kh trung tm ca nh my
14
1- Np thit b
2- cnh khuy m neo
3- bn cha bt
4- Cnh khuy trc vt
5- bm
6- turbo
7- B phn to p sut ngc
8,11- ng c
9- chn thit b
10- ng dn kh nn sc kh
12- ca np nguyn liu
Hnh 3-2: Bn cha trung gian v sc kh

Thng s cng ngh:
Nhit : 25oC
Tc d cnh khuy: 20 vng/pht
p sut sc kh: 6 bar
Nhit sc kh: 25oC
Lu lng sc kh: 75 ml/h
Yu cu:
T trng bt sau sc kh: 0,63-0.65 g/ml.
3.2.4. Qut du
Mc ch:
Chun b: cho tri bt v nng khng b dnh vo thit b, bng ti.
Bin i: khng c
Thit b: mng cha du, chi qut chuyn ng ngang hot ng nh rulo quay.
15
Thng s cng ngh:
Lng du s dng 4-4,5 kg cho 150 kg bt nho

B dy lp du: 1-2 mm
Yu cu:
Lp du u
3.2.5. Tri bt
Mc ch:
Chun b: dn du bt ln bng ti chun b cho qu trnh nng
Bin i: khng c
Thit b: mng cha bt a bt u vo 1 con ln di quay tri bt ln bng ti
Thng s cng ngh:
B dy lp bt: 6 mm
B rng lp bt: 800-820 mm
Thi gian: 50 pht
Yu cu:
Lp bt c dn u khng trn ra khi bng ti
3.2.6. Nng
Mc ch:
Ch bin: lm chn bt v to thnh bnh bng lan

Hon thin: to mu sc, mi v, cu trc c trng
Bo qun: gim m v tiu dit vi sinh vt
Bin i:
Vt l: xut hin gradient nhit trong nguyn liu, to lp v vng nu bao quanh, th
tch tng, cu trc xp, t trng gim, dai tng...
Giai on u: khi nhit tng ln n 40-50oC cc cht bo s nng chy. Trn
50oC mng gluten bt u b bin tnh nh nc. Lc ny tinh bt s hp ph mt
phn lng nc ny v lng nc chuyn t ngoi v bnh vo trng n v h
ha. n 60oC mng gluten b bin tnh mnh v lin kt to thnh khung bnh.
nhit ny NaHCO3 bt u b phn hy to thnh kh phn ln c gi li trong
16
khung bnh, phn cn li thot ra ngoi. Tinh bt bt u h ha, ph v cu trc ht

ri gin ra lin kt li vi nhau to thnh cu trc xp cho bnh. Mt s enzyme nh
amylase v protease hot ng mnh to thnh ng kh v acid amin, nguyn liu
cho phn ng Maillard.
Giai on 2: Nhit tng ln 70-80oC protein b bin tnh hon ton v enzyme b
v hot, s bin tnh khung gluten to ra khung bnh, cc phn t tinh bt b h ha
lin kt vi khung gluten to ra rut bnh. 80-90oC NaHCO3 b phn hy ht v bnh
tip tc n. Khi rut bnh t 100oC th tch bnh n ti a. Rut bnh s gi nhit
100oC trong sut thi gian nc t do bc hi. ngoi cng ming bt, nhit
tng nhanh hn trong rut hnh thnh nn v bnh. n 120oC phn ng Maillard
c tng cng lm v bnh bt u chuyn sang mu vng.
Giai on 3 bt u khi v bnh t nhit 140oC, khi phn ng caramel din ra
nhanh v vy cn gim nhit l nng gim tc truyn nhit. Qu trnh
nng kt thc khi nc t do bc hi ht, nhit rut bnh bt u tng trn
100oC.
Thit b: nng dng hm

Thng s cng ngh:
m bt nho: 30-35%
Nhit : mi vng nng c nhit khc nhau t 140-200oC
Vng 1
160 175
Vng 2
140 170
Vng 3
185-200
Thi gian: tng thi gian 5 pht.
Yu cu:
B dy lp bnh nng 12 mm. B rng 860-880 mm

Mu sc, mi v phi t yu cu
m bnh sau nng: 10-14%
3.2.7. Phun du
Mc ch:
Bo qun: phun du ln b mt bnh trnh hin tng hi ng v gi m n

nh trong qu trnh bo qun
Bin i:
Vt l: s khuch tn du t ngoi vo trong bnh

17
Thit b: cc vi phun c lp t trn bng ti sau thit b nng
Thng s cng ngh:
Lng du s dng: 0,9 kg cho 150 kg bt nho

p sut u phun: 1 kg/cm2
Yu cu:
Lp du phun u trn b mt bnh
3.2.8. Lm ngui
Mc ch:
Chun b: gim nhit bnh trnh bc hi nc n nh m, gim dn cc

phn ng ha hc tin hnh tri kem.
Bin i:
Vt l: nhit gim, th tch gim.

Ha hc: tng m.
Sinh hc: gia tng vi sinh vt
Thit b: Bng ti li lm ngui c c cu rulo lt mt bnh

Thng s cng ngh:
Nhit phng: 24-28oC

m khng kh phng: 50-60%
Yu cu:
m bnh 14-18%
Hot nc: 69-75%
pH: 7,7-8,3
3.2.9. Ct bnh
Mc ch:
Chun b: chia bnh thnh 6 di bnh nh v loi phn ra bnh

Hon thin: to hnh dng ng nht cho sn phm, loi b phn ra kch thc khng
u
Bin i: khng c
18
Thit b: 7 li ca ct dc t cch u nhau trn bng ti v b phn thu hi ra bnh
Thng s cng ngh:
Phn ra b loi b 1cm
3.2.10.
Trn kem
Mc ch:
Chun b: to thnh hn hp kem ng nht vi hng v mong mun
Bin i:
Vt l: nhit tng
Ha l: cht bo tan chy, s phn tn nguyn liu vo nhau.
Thit b:
Bn phi trn c cnh khuy v bn cha trung gian c cnh khuy
Thng s cng ngh:
Qu trnh phi trn c 3 giai on

Bng 3-1: Qu trnh phi trn kem
Giai on Nguyn liu
Thi gian Tc
Nhit phng
(s)
(%)
Shortening, b
acid sorbic, mui, hng, mu 120
45
Sa c, Mch nha
45
Nhit bn trn kem: 30 400C.

Tc khuy: 140 vng/pht.
Thi gian: 5,5 pht
90
120
60
20-220C
Yu cu:
Kem trn phi ng nht, mn, c st, c mi v c trng cho tng loi bnh (kem
hng du, kem hng cam...)
3.2.11.
Tri kem
Mc ch:
19
Hon thin: tng thm cht dinh dng, hng v cho bnh, ng thi gip cho bnh
t c dng cun trn khng b bung ra do c dnh
Bin i:
Vt l: thay i t trng bnh

Ha hc: thay i thnh phn dinh dng bnh.
Thit b: cc valve tri kem lp t trn bng ti

Thng s cng ngh:
Lu lng kem: 5g/14g bnh th
Yu cu:
Lp kem c tri u khng t qung
3.2.12.
To hnh
Mc ch:
Hon thin: to hnh dng bt mt, kch thc v khi lng va s dng cho
ngi tiu dng
Bin i:
Sinh hc: s gia tng vi sinh vt
Thit b: gm 6 mp cun t trn bng ti ct thnh di bnh nh, cc con ln cun trn
bnh, v dao ct ngang ct thnh tng bnh.
1-Li ca ct dc
2-Thit b tri kem
3-Mp cun bnh
4-Con ln ng
5-Con ln ngang
6-Dao ct ngang
7-Thit b phun cn
Hnh 3-3: Thit b to hnh

20
Thng s cng ngh:
Bnh c chia thnh 6 line. Mi line 14 cm

Vn tc bng ti
Vn tc dao ct ngang
Yu cu:
Kch thc bnh: (71-73)x(25-30)x(30-35) mm

Khi lng bnh: 19 1 g
Bnh khng bung, v bnh khng try xc nhiu, khng rng rut, khng nt bn
trong.
3.2.13.
Phun cn
Mc ch:
Bo qun: cn 76oC c phun ln b mt bnh tieu dit vi sinh vt to diu kin bo

qun tt hn
Bin i:
Sinh hc: vi sinh vt trn mt bnh b tiu dit
Thit b: vi phun cn c lp c trn bng ti ng gi

Thng s cng ngh:
Lng cn s dng so vi bnh:
Yu cu:
Cn c phun u trn mt bnh
3.2.14.
ng gi
Thit b ng gi c np kh nitrogen vo to cng cho bao b

Mc ch:
Bo qun: to iu kin ym kh, cch ly vi mi trng bn ngoi. cng bao b

lm gim cc tc dng c hc ln bnh
Hon thin: phn chia sn phm vo bao b hnh dng bt mt
Bin i: khng ng k
Thit b: bao gi ghp m c np kh nitrogen
21
Thng s cng ngh:
Bao b: plastic
Khi lng bao b: 2g
Nhit ghp m:
Dao p trn: 2150C.
Dao p di: 2200C.
Dao p bng: 2350C
Lu lng kh nitrogen
Yu cu:
Cc ng ghp m phi t yu cu, khng b cn, bung, nhn ti cc m ca bao b.

Bao b sau khi ghp m phi c kn tuyt i.
V tr hnh nh ca sn phm phi v tr ph hp trn bao b.
Bao b phi c cng phng nht nh (lu lng kh nitrogen ph hp).
3.2.15.
V hp, thng
Mc ch:
Hon thin: sau khi ng gi, bnh s c cng nhn cho vo hp hnh thc sn
phm cng c tng thm, sau c cha trong thng carton d vn chuyn.
Bin i: khng ng k
Thit b: my dn thng carton lm vic t ng
Thng s cng ngh:
Yu cu:
Bng keo dn hai y trn v di phi dnh vo thng carton v v tr phi gia
thng.
22
4. Cn bng vt cht
Nh my sn xut vi nng sut 2600 tn/nm. Nh my lm vic 1 nm 12 thng. Ngh cc
ngy l, ch nht. Mt nm lm vic 290 ngy.
Nng sut nh my trong 1 ngy:
tn sn phm/ngy = 8966 kg sn phm/ngy
Mt ngy lm vic 3 ca, mi ca 7 gi. Nng sut nh my 1 gi:
kg sn phm/h
Mt ngy sn xut bnh t 23 m bt nho.
4.1.
Nguyn liu
Bng 4-1: Thc n 1 m bt nho
Nguyn liu
Bt m
Nc
ng
Dch trng
Du nnh
Cht nh ha
Mui
Lng cht (kg) Hm lng m (%) Nc t do (kg)

14,00%
14,000
100,00
20,00
100,00%
20,000
81,48
0,05%
0,041
96,30
70,00%
67,407
15,00
0,05%
0,007
3,00
1,00%
0,030
1,00
1,00%
0,010
Kali sorbate, acid sorbic
0,30
1,00%
0,003
NaHCO3
2,00
1,00%
0,020
318,08
31,92%
101,518
Tng bt nho
Dch trng l 81,48 kg. Vi v chim 12% th s qu trng ti 60g l 1824 qu
Bng 4-2: Thc n 1 m kem cho 1 m bt nho

Nguyn liu Lng cht (kg) Hm lng m (%) Nc t do (kg)
Shortening
B
Cacao
Mui
Lecithin
Vanilla
SMP
Mch nha
Tng kem
9,68
16,73
12,32
0,75
0,04
0,09
7,04
41,38
88,03
0,10%
11,00%
3,00%
1,00%
1,00%
1,00%
5,00%
0,05%
2,95%
0,010
1,840
0,370
0,007
0,000
0,001
0,352
0,021
2,601
23
Bng 4-3: Nguyn liu khc 1 m bt nho
Nguyn liu
Lng cht (kg)
Du qut
Du phun
Cn phun
Bao b plastic
8,48
1,44
1,97
34,48
Bng 4-4: Tng nguyn liu 1 ngy

STT Nguyn liu
4.2.
Lng cht (kg)
1
2
3
4
5
6
7
8
Bt m
Nc
ng
Dch trng
Du nnh
Cht nh ha
Mui
Kali sorbate, acid sorbic
NaHCO3
46
10
11
Shortening
B
223
385
12
Cacao
283
13
Mui
17
14
15
Lecithin
Vanilla
16
SMP
162
17
Mch nha
952
18
19
Du qut
Du phun
195
33
20
Cn phun
45
21
Bao b plastic
2300
460
1874
2216
345
69
23
7
1
2
793
Tnh ton cc qu trnh
Tn tht ch yu cc qu trnh
Lm ngui: 2% do bnh b trc trn bng ti li
Ct ra bnh: 2,3% do loi b 2 ra bnh 2x1cm
24
ng gi: 2% do bao bi khng t yu cu b loi b
Phi trn bt:
Nguyn liu vo = 100 + 20 +81,48 +96,3 + 15 +3 + 1 + 0,3 +2 = 318,08 kg
Bn thnh phm= 318,08 kg c m 32 %
Nng: thay i m nguyn liu t 32% xung 10%
Nguyn liu vo = 318,08 kg c m 32%
Bn thnh phm = (318,08 x 0,68)/ 0,9= 240,34 kg c m 10 %
Lm ngui: nguyn liu m 10% ht m ln 14%. Tn tht qu trnh 2%
Nguyn liu vo = 240,34 c m 10%
Bn thnh phm = (240,34 x 0,9 x 0,98)/ 0,86= 246,5 kg c m 14 %
Ct ra bnh: tn tht 2,3%
Nguyn liu vo = 246,5 c m 14%
Bn thnh phm = 246,5 x 0,977 = 240,83 kg c m 14%
Trn kem:
Nguyn liu vo = 9,68 + 16,73 +12,32 + 0,75 + 0,04 + 0,09 + 7,04 + 41,38 = 88,03 kg
Bn thnh phm= 88,03 kg c m 2,95 %
Tri kem:
Nguyn liu vo = 240,83 + 88,03
Bn thnh phm = 328,86 kg
ng bao b: 2g bao b cho 19g bnh
Nguyn liu vo = 328,86 kg
Bao b = (328,86 x 2)/ 19= 34,62 kg bao b.
Thnh phm = 328,86 + 34,62 = 363,48 kg bnh ng gi
Nng sut thc t 1 ngy= 363,48 x 23= 8360 kg sn phm/ngy
25
5. La chn thit b
5.1.
My ly tm lc
Hnh 5-1: My ly tm lc
Bng 5-1: Thng s mt s my ly tm lc
M hng
PSD800
PSD1000
PSD1200
PSD1250
ng
knh
mm
800
1000
1200
1250
Thng quay
Th
Lng
tch
cha
L
kg
100
135
175
250
350
470
400
530
Cng
Tc
sut
vng/pht kW
Khi
lng
kg
Kch thc
mm
1500
1200
1050
1050
1500
2000
3000
3500
1550*1200*1230
1790*1380*1290
2140*1620*1520
2140*1620*1520
7.5
11
15
18.5
Kch thc pha rn >0,05mm

Xut x: Jiangsu China
Cng ty: Stark (Zhangjiagang) Import & Export Co., Ltd.
Chn 2 my PSD1000. Mt my hot ng mt my d tr.
26
5.2.
My xay ng
Hnh 5-2: My xay ng

Bng 5-2: Thng s mt s my xay ng
M hng
Sn lng kg/h
Kch thc nguyn liu vo
Kch thc nguyn liu u ra
Cng sut (Kw)
Tc trc (r/min)
Kch thc (L*W*H) mm
Trng lng(kg)
n gi VND
FL-250
30-200
<4
12-120 mesh
5.5
2900
7707501500
195
75.000.000
FL-350
50-300
<4
12-120 mesh
7.5
2900
8707501708
200
85.000.000
FL-600
500
15mm
60-120 mesh
18.5
2800
10009001680
620
135.000.000
Chn 1 my FL-250
27
5.3.
Bn phi trn bt
Hnh 5-3: Bn phi trn

Bng 5-3: Thng s mt s bn phi trn
M hng--MWK
300L 450L 500L 1000L 2000L 3000L 5000L
Th tch thit k (l)
360
580
680
1250
2400
3600
6350
Th tch lm vic (l)
300
450
500
1000
2000
3000
5000
Cng sut (kW)
1.5
2.2
2.2
3
4
4
7.5
ng knh (mm) 1000 1100 1200
1400
1700
1800
2300
Kch thc bn
Cao (mm)
2100 2300 2500
2650
2900
3400
3600
Chiu cao b lm vic (mm)
1150 1200 1200
1300
1500
2000
2300
2000 2100 2200
2400
2700
2800
2300
Kch thc xung quanh (mm)
1000 1100 1200
1400
1700
1800
3600
Xut x: Jiangsu China
Cng ty: Changzhou Dekesi Machinery Manufacturing Co., Ltd.
Chn 2 my MWK-300L. Mt my hot ng mt my d tr
5.4.
Bn cha trung gian
Chn 2 my MWK500L. Mt my hot ng mt my d tr
28
5.5.
Bn trn kem v cha kem trung gian
Chn 1 my MWK-300L trn kem. V c mt my loi ny d tr phn phi

trn bt.
Chn 1 my MWK-300L cha kem trung gian.
5.6.
L nng
Hnh 5-4: L nng bnh

Bng 5-4: Thng s mt s l nng bnh
M hng
Kch thc
in
Cng sut
Trng lng
Loi nng lng
YX1418D
1800020001650MM
380 V
11 kW/m
690~750 kg/m
in
YX1418Q
1800022001650MM
380 V
8 KW
650~700 kg/m
Gas
Xut x: Shanghai China

Cng ty: Shanghai Yixun Machinery Manufacturing Co., Ltd.
Chn 1 my YX1418D
29
5.7.
My ng bao b
Hnh 5-5: My ng bao b

Bng 5-5: Thng s my ng bao b
M hng
Chiu rng mng
Chiu di bao b
Chiu rng bao b
Chiu cao bao b
ng knh mng
Tc ng gi
Cng sut
Kch thc my (mm)
Tng trng lng
Lu
MK-250B
MK-250D
Ti a 250 mm
65~190 mm 90~220 mm
120~280 mm
30~110mm
Ti a.40mm Ti a. 55mm
Ti a.320mm
40~230 bao/pht
220V,50/60 Hz , 2,4 KVA
(L)3770(W)670(H)1450
800Kg
B phn bm kh ty chn
MK-250S
Ti a 180 mm
45-90 mm
30-80mm
Ti a.35mm
60-330 bao/pht
Xut x: Guangdong China

Cng ty: Guangzhou Mingke Packaging Machine Co., Ltd.
Chn 3 my MK-250S. Hai my hot ng mt my d tr.
30
5.8.
Bng ti
Bng ti dng bng: dng cho qu trnh dn bt, chuyn bnh sau khi nng sang bng ti
vo khu vc lm ngui, to hnh v ng gi bao b plastic v bao b giy cho sn phm.
Hnh 5-6: Bng ti bng Polyurethane dng cho to hnh n ng bao b

Cng ty: Nam Thnh Long 13/1H Trung ng, P.Thi Tam Thn, H.Hc Mn Tp.H Ch
Minh
Kch thc: rng 1 m, di 20 m
Cng sut: 60 W/m
Hnh 5-7: Bng ti li dng cho lm ngui

Cng ty: Nam Thnh Long 13/1H Trung ng, P.Thi Tam Thn, H.Hc Mn Tp.H Ch
Minh.
Kch thc: rng 1 m, di 15 m
31
5.9.
Tng kt thit b chnh

Bng 5-6: Bng tng kt thit b chnh
Nng sut
PSD1000
FL-600
MWK-300L
S
lng
2
1
2
100 L
500 kg/h
300 L
Cng
sut
7,5 kW
18,5 kW
1,5 kW
Kch thc
Di*Rng*Cao (mm)
1550*1200*1230
1000*900*1680
1000*1000*2100
MWK-500L
MWK-300L
1
1
500 L
300 L
2,2 kW
1,5 kW
1200*1200*2500
1000*1000*2100
MWK-300L
300 L
1,5 kW
1000*1000*2100
YX1418D
18000*2000*1650
MK-250S
Vt liu
Polyurethane
Thp khng g
3
20 m
11
kW/m
4 kW
60 W/m
60 W/m
Rng 1 m
Thit b
Tn
Ly tm
Xay ng
Bn phi
trn bt
Bn cha bt
Bn trn
kem
Bn cha
kem
L nng
ng bao b
Bng ti
bng
Bng ti li
15 m
330 bao/pht
3770*670*1450
Rng 1 m
32
6. Tnh ton nng lng

Thit b
S my
hot dng
Nng
sut
Cng sut
Ly tm
100 L/m
7,5 kW
Xay ng
500 kg/h
18,5 kW
300 L
1,5 kW
500 L
2,2 kW
300 L
1,5 kW
300 L
1,5 kW
Bn phi
trn bt
Bn cha
bt
Bn trn
kem
Bn cha
kem
L nng
ng bao
b
Bng ti
bng
Bng ti
li
Tng
Thi gian
hot dng
Nng
lng
kWh
198 kW
10 pht x23
m
1874/500=
3,75h
5 pht x 23
m=1,92h
5 pht x 23
m=1,92h
5 pht x 23
m=1,92h
5 pht x 23
m=1,92h
19h
4 kW
19h
228
20 m
60 W/m
19h
22,8
15 m
60 W/m
19h
17,1
1
3
330
bao/pht
28,75
69,375
2,88
4,224
2,88
2,88
3762
33
7. B tr mt bng phn xng

Bn v km theo
34
8. An ton v sinh torng nh my

8.1.
Qui nh v v sinh i vi cng nhn
Qui trnh cng nhn i vo xng sn xut:

1. Vo phn xng: Vo ng phn xng lm vic, khng c vo cc phn xng khc.
2. Tho dp c nhn: Khi vo n ca phi tho dp c nhn cm trn tay khi i vo phng
thay . Khng mang dp vo khu vc thay v hnh lang.
3. Thay ng phc: Ct c nhn vo t. Thay ng phc theo qui nh ca cng ty.
4. (i v sinh): Mang dp c sn trong nh v sinh. Khi i v sinh xong phi dp ng
ni qui nh, khng mang dp nh v sinh ra bn ngoi.
5. Mang dp: Mang dp sch trn k.
6. Ra tay: Ra tay ng theo hng dn, khng vung vy nc ra sn nh.
7. Vo khu vc sn xut: Cng nhn vin phi mang m trm u trc khi vo khu vc
sn xut.
Qui trnh cng nhn ra xng sn xut.
1. Ra khi khu vc sn xut: cng nhn i t khu vc sn xut n khu vc thay theo s
hng dn li i cho cng nhn.
2. Tho dp ng phc: Khi i n khu vc thay phi tho dp ngay ngn trn k. i
chn khng vo khu vc hnh lang v phng thay .
3. (i v sinh): Mang dp c sn trong nh v sinh. Khi i v sinh xong phi dp ng
ni qui nh, khng mang dp nh v sinh ra bn ngoi.
4. Thay ng phc: Cng nhn phi thay ng phc khi ra v. Cng nhn khng c mc
ng phc trn ngi khi ra khi nh my. Cm dp c nhn trn tay khi ra ca.
5. Ra khi phn xng: Mang dp c nhn ra khi xng.
Qui trnh cng nhn i vo phng sch:
1.
2.
3.
4.
5.
Cng nhn vin tho dp trn k v vo phng m.

Mc o blouse, eo khu trang, mang ng trc khi vo phng sch.
Ra tay bng x phng.
Bc vo bung Airshower c chiu tia UV dit khun.
Bc vo phng sch, mang gng tay v xt cn 900 trc khi tip xc vi bnh.
Qui trnh cng nhn ra khi phng sch:

1. Tho gng tay cho vo st rc, bc vo bung Airshower (trong bung ny, khng kh
s c qua x l tia UV).
2. Tho ng, o blouse v ra ngoi.
35
8.2.
V v sinh nh xng
Sn nh c lau bng ho cht chuyn dng thng xuyn mi ngy.

Vch tng, ca s c v sinh vo cui tun.
8.3.
V sinh cng c cha nguyn liu
Cc dng c cha nguyn liu nh khay, thng c ra sch bng nc v x phng trc
khi s dng.
Cc thit b u c v sinh bng nc nng v cn 900 vo cui ngy v tng v sinh vo
cui tun.
8.4.
Phng chy cha chy
Nh my c mt i nc ring bit cp nc cho vic cha chy.

H thng ci bo khn cp, bnh cha chy c lp t nhiu ni.
C nhiu khu vc ca thot him khi c s c.
Khu vc sn xut c cch ly vi nhng ni d chy.
Khi ht gi lm, ca lm vic b phn kim tra tt cu dao in, cng tc in v cc thit b
in trc khi ra v.
Kt cu, qui hoch nh my ph hp trnh chy n lan rng.
8.5.
An ton lao ng
Lun mang dp trong nh xng trnh trn trt.

Nhng khu vc sn nh trn trt u c bin bo ch .
Nh xng c li i ring bit vi xe nng.
Nhng thit b d gy tai nn lao ng u c nhng bin bo ch cho cng nhn vin.
Nh xng cao, thng thong, h thng gi tt.
Nh xng c nh sng t nhin v h thng chiu sng m bo ng qui nh.
T chc khm sc kho nh k hng nm cho cng nhn vin.
36
8.6.
Kt cu nh my
Khu vc sn xut, ch bin bnh c xy dng cch bit vi cc khu vc c nguy c gy

nhim thc phm.
c thit k v xy dng theo nguyn tc mt chiu ph hp vi trnh t ca cc cng on
trong dy chuyn sn xut v c phn thnh cc khu cch bit, bo m trnh nhim cho gia
cc cng on hoc khu vc khc.
Cc thit b, dng c tip xc trc tip vi bnh ko l loi chuyn dng cho thc phm,
c lm t nguyn liu khng b g, khng b n mn, khng thi nhim cc cht c hi v
khuych tn mi l vo sn phm.
ng dn nc thi bn ngoi khu ch bin ti b cha v khu x l nc thi c np y
kn d tho lp v d lm sch.
Nh xng c nhng qui nh c th m bo vch tng sch s, d v sinh.
H thng n dit cn trng c lp t nhiu ni trong nh my bo m v sinh.
8.7.
X l nc thi trong nh my
Nc nng sau khi v sinh thit b u c dn n h thng ng trung tm a ra bn

cha nc thi ca nh my.
Kh thi thot ra t l nng c thi ra ngoi theo h thng ng khi ni trc tip vi thit
b.
37
TI LIU THAM KHO

[1] L Vn Vit Mn, Li Quc t, Nguyn Th Hin, Tn N Minh Nguyt, Trn Th Thu Tr,
Cng ngh ch bin thc phm, NXB i hc Quc Gia Tp.HCM, 2010, 1019 trang.
[2] Hong Thanh Thy, Bo co chuyn ngnh bnh ko thng 8 nm 2010, Cng Ty C Phn
Chng Khon Tr Vit., 23 trang.
[3] Trn Th Truyn, C s thit k nh my, i hc Nng, 2006, 114 trang.
[4] Duncan Manley, Biscuit, cracker and cookie recipes for the food industry, Woodhead
Publishing Limited, 2001, 187 page.
[5] Servet Gulum Sumnu, Serpil Sahin, Food Engineering Aspects of Baking Sweet Goods, CRC
Press, 2008, 304 page.
38

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Do An Banh Bong Lan Swissroll

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n cng ngh thc phm: Thit k phn xng sn xut bnh bng lan

Tng quan ............................................................................................................................... 2

Lp lun kinh t ................................................................................................................ 2

La chn sn phm .......................................................................................................... 3

La chn nguyn liu ....................................................................................................... 5

Cc nguyn liu ph khc ......................................................................................... 8

Quy trnh cng ngh.............................................................................................................. 11

S quy trnh cng ngh ............................................................................................. 11

Thuyt minh quy trnh cng ngh .................................................................................. 12

Phi trn .................................................................................................................. 13

Phi trn v sc kh................................................................................................. 14

Trn kem ............................................................................................................. 19

Tri kem .............................................................................................................. 19

V hp, thng ...................................................................................................... 22

Cn bng vt cht .................................................................................................................. 23

Nguyn liu .................................................................................................................... 23

Tnh ton cc qu trnh ................................................................................................... 24

La chn thit b ................................................................................................................... 26

Bn phi trn bt............................................................................................................ 28

Bn cha trung gian ....................................................................................................... 28

Bn trn kem v cha kem trung gian ........................................................................... 29

Tng kt thit b chnh ................................................................................................... 32

Tnh ton nng lng ............................................................................................................ 33

B tr mt bng phn xng ................................................................................................. 34

An ton v sinh torng nh my ............................................................................................. 35

Qui nh v v sinh i vi cng nhn ........................................................................... 35

V v sinh nh xng ..................................................................................................... 36

V sinh cng c cha nguyn liu ................................................................................. 36

Phng chy cha chy .................................................................................................... 36

An ton lao ng ............................................................................................................ 36

X l nc thi trong nh my ..................................................................................... 37

TI LIU THAM KHO ............................................................................................................ 38

Hnh 2-1: Doanh s v tng trng v doanh s bn hng ngnh bnh ko

Hnh 2-2: Sn lng v tng trng v sn lng ngnh bnh ko

Hnh 2-3: Hnh bnh bng lan swissroll

La chn nguyn liu

Bnh swiss roll gm c bt c nng cun bao bc ly kem bn trong.

Bnh c lm t cc nguyn liu: bt m, bt bp, ng, trng g, sa, mch nha,

Mc ch cc loi nguyn liu s dng:

Chn Bt m Bnh ng nhn hiu Cy Ci.

Trng c hm lng cht lng cao ( 72 %) nn c coi l tc nhn to cng chc,

Mu trng ph thuc hm lng carotenoid trong trng, mu ca lng trng

Trng sng, vng nh

2.3.7. Cc nguyn liu ph khc

Bt bp: Bt bp cng vi bt m to thnh t l nht nh s gip qui trnh sn xut

Cht nh ho: Gm cc cht mono-diglyceride, polyglycerol esters, lecithin. Cc cht

Na2CO3 + CO2 + H2O

Na2HPO4 + H2O + CO2

Cht gi m: Sorbitol, glycerol, propylene glycol.

Thnh phn chnh ca bnh Solite Swiss Roll ca Kinh gm:

Bt m chim 27 % khi lng.

Nh my d nh xy dng Khu cng nghip M Phc, Bnh Dng.

Tng din tch

a im xy dng ny c nhng thun li:

Din tch t khu cng nghip rng, c nh my x l nc thi chung.

3. Quy trnh cng ngh

S quy trnh cng ngh

Bnh bng lan

Thuyt minh quy trnh cng ngh

Chun b: trn u lng trng v lng d.

Ha l: pha rn b tch ra, lng trng v lng phn tn u vo nhau.

Kch thc l lc trn tm kim loi: 0,6 mm

3.2.2. Phi trn