Cng ngh ch bin m si

Chng 1: TNG QUAN V M SI

1.1 Lch s m n lin T cui th k 18, ngi Chu u bt u sn xut v s dng sn phm m si v n tr thnh thc phm truyn thng ca cc nc Chu u c bit l v Php. Sau sn phm du nhp vo Chu v sau tit kim thi gian ch bin, ngi Chu (u tin l Nht) a ra cng ngh sn xut m chun b ba n nhanh gi l m n lin. T n nay, m n lin khng ngng c ci tin v pht trin v sn lng, cht lng. Cng ngh sn xut m n lin lun c nng cao. ng Momofuku Ando sinh nm 1918 - 2008, ngi trng sn phm m n lin u tin c tn gi "Chicken Nht, l ngi pht Ramen" vo nm minh ra m n lin. ng thnh lp nn cng ty Nissin trc khi gii thiu ra th 1958. tng sn xut m n lin n vi ng rt tnh c sau khi chng kin cnh nhng ngi dn ng xp hng trong m gi lnh ch mua nhng vt m ti ti mt ca hng khng lu sau th chin th II. Vo nm 1971, Cng ty Nissin a ra th trng loi m n lin t - l loi m n lin sn trong cc bt hoc cc xp cch nhit v chng thm nc c th nc vo n ngay (rt ph bin VN hin nay) - nhm vt ln trong cnh tranh vi cc i th. 1.2 Tnh hnh pht trin m n lin Vit Nam Hin nay, ti Vit Nam cc sn phm m n lin c s dng rng ri trong mi tng lp nhn dn v tnh tin dng v gi tr dinh dng ca chng. C th ni sn phm m n lin ngy nay phn no i vo i sng ca ngi dn, tr thnh mt sn phm c a thch rng ri. Trc nhu cu to ln ca th trng, ngnh cng nghip m n lin v ang c nhng bc pht trin mnh m, c bit l khi nn kinh t nc nh chuyn sang c ch th trng. Cc cng ty quc doanh nh MILIKET, COLUSA,cng nh cc lin doanh nh VIFON ACECOOK, A-ONE, khng ngng nng cao sn lng v cht lng sn phm, a dng ha chng loi v mu m p ng nhu cu th hiu ca ngi tiu dng. Hin nay, trn th trng c hn 10 nhn hiu m n lin nh MILIKET,COLUSA,VIFON,A-ONE, S liu thng k khng chnh thc nm 2008 cho thy, ti Vit Nam c hn 50 Trang 1

Cng ngh ch bin m si doanh nghip (DN) sn xut m n lin, sn lng t khong 5 t gi/nm, tc tng trng bnh qun t t 15% -20%. 1.3 Gi tr dinh dng v tnh tin dng ca m si Sn phm m si v m n lin c s a chung ca ngi s dng v n c cc u im ni bt sau : ng v kha cnh dinh dng, y l loi sn phm c gi tr dinh dng cao do c ch bin t bt m v ph gia c cha cc cht dinh dng nh protein, lipid, vitamin, khong. Nh vy, v c bn sn phm m si ni chung c cha tng i y cht dinh dng c bn . Trung bnh 100 gr m cung cp 359 calo .

Bng 1.1: Thnh phn ha hc ca m si Thnh phn(%) M si Nc 12,5 Protid 11 Lipid 1.1 Gluxid 74 Xenlulo 0.5 Tro 1.0

Bng 1.2: Hm lng vitamin v khong trong m si ( mg / 100g) Vitamin B2 Khong P

B1

PP

Ca

Fe -

0.1

0.04

1.1

3.4

97

1.5

Qu trnh bo qun m si tng i n gin. Qu trnh vn chuyn nhanh, gn. D s dng, d ch bin: ch cn ct bao gi, cho nc si vo ch khong mt vi pht l c th n c (i vi m n lin), i vi loi m si mn th thi gian nu ch khong 5 pht, i vi m dng kh th thi gian nu khong 15-20 pht. Trang 2

Cng ngh ch bin m si M si c tiu ha cao. Tn tht cht kh trong qu trnh nu chn thp, thng khong 4-7%. Ty theo ph gia thm vo m ta c sn phm theo khu v ring ca tng loi m. 1.4 Phn loi m si M si c phn loi theo phm cp ca bt m v ph gia dng sn xut ra n. 1.4.1 Phn loi theo phm cp ca bt Hng c bit c sn xut t loi bt m tt nht (bt ly t nhn li ht). Hng tt c ly t bt m ho hng. Hng nht t loi m hng I. 1.4.2 Phn loi theo nguyn liu M trng. M dinh dng. M c chua. 1.4.3 Phn loi theo cng ngh M c hp. M khng hp. M n lin. 1.4.4 Phn loi theo hnh dng M dng ng. M dng si. M dng hoa: nui s, nui sao, nui hoa, M dng ng: m ng c chia ra m ng di v m ng ngn. M ng di c chiu di khong 15 cm, b mt ng c th phng nhn, c th gn sng. Tit din ng cng rt khc nhau, ngi ta thng sn xut m ng vi ng knh: d<= 4mm. d=4-5.5mm. d<=5.5-7mm. d<=7.0mm. M ng ngn c chiu di khong 2-7cm, thng hoc cong. Loi b mt ng nhn thng c ng knh 4=5.5mm v 5.5-7mm. Loi ng gn sng thng c Trang 3

Cng ngh ch bin m si ng knh 4mm v 4-5.5mm. Loi ng nhiu cnh thng c ng knh 22-25cm. Cc dng ng trn y c chiu dy thnh ng khong 1.5-2.0mm. Dng m si: m si l dng c tit din trn v c ( khng rng). Thng c 4 loi ng knh sau y: d<0.8mm. d<=1.2mm. d<=1.5mm. d<=3.0mm. Dng m si c th di n 400mm (si thng). Ngoi ra ngi ta cn sn xut m nm, l m si c vt thnh tng con nh trng lng khong 30-50g. Dng m thanh: dng m ny c tit din hnh vung hoc ch nht, chiu dy ca si thng khng qu 2mm. Chiu di ca si t 1.5cm (loi ngn) n 20cm (loi di). T m thanh cng c th sn xut ra m nm c trng lng khng qu 50g. M dng hoa: ty thuc vo cu to ca khun, ngi ta c th sn xut ra dng m hoa c hnh dng c bit nh hnh s, hnh sao, hnh hoa..

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Cng ngh ch bin m si

Chng 2: CNG NGH SN XUT M SI

2.1 Nguyn liu M si ni chung c sn xut t ngun nguyn liu chnh l bt m, v nc, i vi m n lin cn c thm thnh phn nguyn liu quan trng l trng, tm, bt, c chua, bt ngt, hnh, tiu, t, ng, mui 2.1.1 Bt m du Shortening. Bn cnh tu theo yu cu dinh dng c th m c thm cc ph gia:

Hnh 2.1: Bt m Phn loi: Bt m c ch bin t ht la m. La m c 2 loi l la m en v la m trng, do , ngi ta cng chia bt m thnh 2 loi: Bt m en: ch bin t ht la m en, thng dng lm bnh m gii. Bt m trng: ch bin t ht la m trng. Tu theo cht lng bt ta chia lm cc loi bt: thng hng, loi I, loi II, nghin ln. Nc ta ch nhp loi bt thng hng v loi I. Ty thuc vo ging la m sn xut bt m m bt m c thnh phn ha hc khc nhau. Nhng nhn chung, bt m c cc thnh phn c bn nh sau: Cht v c: chim t 15 sc t, enzyme Bng 2.1: Thnh phn ca mt s loi bt Loi bt Ht T (%) 100 l tro 1,74 Cellulose 1,51 Tinh bt 68,90 Protein Lipid 15,51 2,06 Trang 5 Pentoza 6,42 17 %, ch yu gm nc v mui khong. Cht hu c: chim t 8 3 - 87 % gm glucid, lipid, protid, vitamin, bng cch ln men lactic, c v chua, ch thch hp cho mt s khu v ca mt s vng trn th

Cng ngh ch bin m si Thng hng Loi I Loi II Cm Thnh phn ho hc ca bt m 2.1.1.1 Gluxid Trong bt m gluxid chim t 70 - 90 % trng lng kh ty theo loi sau : Bng 2. 2: Thnh phn cc gluxid trong bt m Gluxit ng Dextrin 1-5 Tinh bt Cellulos 80 e 0,1 2,3 Hemicellulos e 2-8 Pentoza 1,2 3,5 bt m v ging la m dng sn xut bt. Thnh phn c thng k trong cc bng 10,5 22,4 47,5 18,4 0,47 0,53 1,20 5,40 0,13 0,22 0,48 8,35 80,16 77,84 75,52 13,80 10,28 11,15 14,80 16,17 0,25 1,20 2,02 4,77 1,59 1,84 3,44 22,02

T l (%) 0,6 1,8

Bng 2.3: Thnh phn cc loi ng trong bt m ng Glucoza T l (%) 0,01 0,05 Fructoza 0,015 0,05 Maltoza 0,005 0,05 Saccaroza 0,1 0,55 Rafinoza 0,5 1,1 tinh

Cc gluxid t nhiu u c nh hng n cht lng sn phm. Ht bt cng nh th cng d b h ho, c bit trong mi trng kim. bt s km dnh nc, km dai v km n hi. Cellulose v hemicellulose th khng cn c hm lng cao. Pentoza ho nc, khi trng n s to huyn ph c (keo ho) nh hng lng bt nho (tng nht ca bt nho). 2.1.1.2 Protein Trong bt m cng c nhiu loi axit amin (aa). nh gi hm lng aa trong bt m, ta so snh thnh phn aa trong bt m v trong trng :

Dextrin l

sn phm thy phn ca tinh bt, lin kt km vi nc nn nu lng deztrin cao, c tnh

xu n cht

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Cng ngh ch bin m si Bng 2.4: So snh thnh phn aa trong bt m v trong trng (mg/100g) Tn aa Lysin Mentionin Triptophan Phynilalanin Treonin Valin Losin Isolosin Arginin Histidin Bt m 1.0 5,5 3,4 4,5 6,8 3,3 2,8 1,5 Trng 7,2 4,1 1,5 6,3 4,9 7,3 9,2 8,0 6,4 2,1

Nh vy, trong bt m khng c protein hon ho nh trong trng. Protein trong bt m gm c hai dng: n gin v phc tp. Dng n gi l protein, bao gm c bn loi: albumin, globulin, prolamin v trong lng albumin v globulin l rt t do trong la m chng gluco, proteid, nucleoproteid, cremoproteid. Bng 2.5: Thnh phn ca protein trong cc ng cc (%) La m Ng i mch Yn mch La Albumin 9 4 13 11 5 Globulin 5 2 12 56 10 Prolamin 40 55 52 9 5 Glutelin 46 39 23 23 80 gin glutelin;

nm ch yu

lp v, khi xay ly bt m th b mt i. Dng phc tp gi l proteid gm c

Nh vy, cng nh cc ng cc khc, trong bt m lng prolamin v glutelin chim mt t l kh cao ( tr yn mch ) . Prolamin trong bt m gi l gliadin, cn glutelin gi l glutenin. Gliadin c chia ra lm 4 loi , , (khi lng t 30.00045.000 alton ) v ( khi lng t 60.000 - 80.000 alton). Cc gliadin thng tn ti dng n hnh. Trong , , -gliadin th 30 aa u u ging Trang 7

Cng ngh ch bin m si nhau trong 20 aa u tin to thnh peptide a bo c m u bng lisin, tip tc bng aa a bo v kt thc bng gc alanin. Ngoi ra cc cu sulfua lm cho cu trc bc III cht hn. Cn -gliadin li cha rt t ( hu nh khng c ) cc aa cha lu hunh nn trong n hu nh khng c cu sulfua (trong ch yu l glutamin v prolin chim trn 75% ). Glutelin c tnh a hnh mnh m v c xu hng t lin kt vi nhau bng cc tng tc u bo, lin kt hydro, cu sulfua. Glutenin c cu to t 25 di n v c chia ra lm 3 nhm : A, B, C . Cc di n v ny kt hp vi nhau bng lin kt hydro, tng tc a bo, cu sulfua. Khi cc glutenin lin hp li to thnh si, ngm nc th to thnh mng mng, n hi, chu ko cng . Tnh cht ny cng tng khi cng tng tc v s lng tng tc gia cc chui protein cng tng. Khi c mt t tc nhn oxi ho, cht lng bt nho cng tng. iu chng t cu sulfua c vai tr rt quan trng . Gliadin v glutenin khi ht nc to thnh mng phn b u trong khi bt. Mng ny va dai, va n hi, c gi l gluten. Nh m bt m nho c tnh dai, d cn, ct nh hnh nn c dng trong sn xut m si v m n lin. Hm lng gluten t trong bt m khong 15 - 35% tu thuc vo hm lng protein ca bt. Cht lng gluten c nh gi bng cc ch tiu vt l nh: mu sc, n hi, dai v dn. Bt c gluten cht lng cao th n hi tt, dai cao, dn trung bnh, trng hp gluten yu ngha l dn ln, dai thp, t n hi. tng cht lng gluten khi nho bt c th b sung cc cht oxi ho nh: acid ascorbic, kali bromat, peoxid Ngoi ra, tnh cht vt l ca khung gluten cn chu nhiu nh hng ca hm lng nc v mui s dng trong qu trnh nho trn cng nh nhit v cng nho trn. Nho trn cng lu v mnh th kh nng kt dnh tinh bt cng cao. 2.1.1.4 Enzyme Trong bt m cng c cc h enzym nh trong ht la m nhng hm lng v hot khc nhau ty theo loi bt, bt loi thp th c hot cao v li. Trang 8 ngc

Cng ngh ch bin m si Men thy phn protid gm proteaza v polypeptidaza. Khi c s hin din ca cht kh th hot tnh proteaza tng, nhng vi cht oxi ho v mui n th b km hm. Men thy phn tinh bt gm -amilaza, - amilaza, -amilaza thy tinh bt thnh maltoza gip bt nho ln men nhanh. Ngoi hai loi men trn, trong bt m cn c lipaza, lipoxidaza, tirozinaza cng nh hng n cht lng bt m. Lipaza thy phn lipid thnh glycerin v axit bo cn lipoxidaza oxi ha cht bo khng no thnh peroxyd, y l mt cht oxi ha mnh c nh hng ti gluten v trng thi ca proteaza. Tirozinaza oxi ha tirozin to thnh melmin c mu en. 2.1.1.5 Lipid Hm lng cht bo trong bt m khong t 2 - 3%, trong 3/4 l bo trung tnh, cn li l phosphatit, sterin, sc t v vitamin tan trong cht cht bo. phn

Trong qu trnh bo qun bt, cht bo d b phn hy, gii phng axit bo t do, nh hng n axit v v ca bt, ng thi nh hng n tnh cht gluten. Sc t ha tan trong cht bo bt m gm carotenoid v clorofil.Vitamin c trong bt m ch yu l vitamin E. C sc t ln vitamin iu c hm lng rt t. nh gi cht lng bt m ta c bng nh gi sau : Bng 2. 6: Bng nh gi cht lng bt m. Loi bt Thng hng Loi I Loi II Tro (%) 0,55 0,75 1,25 Gluten t (%) 28 30 25 axit 3,4 3,5 4,0

Nghin ln < 0,07 20 5,0 Bt m a vo sn xut phi m bo cc yu cu cht lng theo bng sau: Bng 2.7: Ch tiu cht lng ca bt m (theo TCVN 4359 : 1985) Tn tiu chun Mu sc Mi V Yu cu - Trng hoc trng ng c trng . Mi ca bt t nghin, khng Khng mc, chua, ng, c mi Trang 9 hi .

Cng ngh ch bin m si Tp cht v c Su mt m mn Hm lng gluten t Hm lng tro axit Tp cht Fe 2.1.2 Du chin Du chin m c s dng trong cng ngh sn xut m n lin l shortening. y l loi du c tinh luyn v hiro ha. N c mt s tnh cht sau: l, v l. Khng c sn. Khng c. Khng ln hn 13.5% . Khng ng cc, lt qua ry

118 mm x 118mm t 86% tr ln. Khng nh hn 28 %. Khng ln hn 0.75%. Khng ln hn 3mg/kg.

- Khng ln hn 3.5.

Hnh 2.2: Shortening Nhit nng chy cao: AD = 40 - 42oC, m thc vt: 30oC C bn nhit, nhit trng hp sn phm cao. C rn cn thit nhng do thch hp. C n nh tt. Gi c mt s lng glucid cu to bi acid bo cn thit theo qui nh. t b hi tr mi, c kh nng nh ha nhiu. vo 4 - 6 % mono v diglicerid. t b oxi ha hn. Cc sn phm dng Shortening chin th tt hn cc du khc v nhiu mt Trang 10 Nht l thm

Cng ngh ch bin m si nh cm quan, cht lng, c bit l m n lin. Khi chin bng shortening th si m kh ro, khi b vo bao b du khng b thm ra ngoi, thi gian bo qun lu hn v gim c oxi ha ca oxi khng kh ln cc ni i. c bit c th dng chin i chin li. Shortening a vo chin m phi m bo cc ch tiu cht lng sau: Bng 2.8: Ch tiu cht lng ca Shortening STT 1 2 3 4 5 6 7 8 Tn ch tiu Yu cu Ch s Acid (ml NaOH 0.1N/g mu ) 0,2 _ 0,3 Ch s Peroxid ( ml Na2S2O3 0,002 0,6 1,25 N/g ) % m v cht lng bay hi Phn ng Kreiss Mu sc, b mt Mi v Ch tiu vi sinh Tp cht 0,1 Khng c Mu trng c, lng Thm, c trng, khng i chua Theo tnh cht ca B Y T Khng c

2.1.3 Nc Lm trng n gluten v tinh bt, to dai cn thit ca khi bt nho. Nc dng trong sn xut m si phi m bo ng tiu chun ca nc dng trong thc phm, chim khong 30% tng lng bt. Nc s dng trong qu trnh ch bin phi t cc yu cu c th nh sau: Trong sut, khng c v l, khng c vi sinh vt gy bnh . Ch s E. coli: pH : cng : 2.1.4.1 Tm L mt loi d b n thi khi bo qun . Do phi bo qun kh dng bt tm . lnh hoc sy 20con/l . 6,5 - 7 . < 7,9mg/l

2.1.4 Cc ph gia khc

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Cng ngh ch bin m si Bng 2.9: Thnh phn dinh dng ca tm ( Da theo kim nghim LTTP _ Phm Vn S) Thnh phn Tp go Tm ng Tp kh Tm kh Nc Protein 84,5 11,7 76,9 12,6 18,4 38,3 75,6 Lipid 1,2 1,8 3,0 3,8 8,0 Tro 2,6 2,9 g/ 100g Khong 100g) Ca P 910 218 1120 2000 150 605 5,5 (mg/ Vitamin (mg/ 100g) Fe B1 B2 PP 0,0 3 0,07 2,5 -

Bng 2.10: Thnh phn axit amin ca mt s loi tm (g/ 100g) Tn Amin Lysin Acid Thnh phn (g/100mg) Tp go Tm ng 1,42 0,63 0,18 0,83 0,75 0,94 1,56 0,98 1,73 0,40 Tp kh Tm kh 0,42 2,57 0,76 3,40 3,10 3,86 6,42 4,01 7,11 1,67

Mentionin Triptophan Phynilalanin Treonin Valin Losin Isolosin Arginin Histidin

Khi kim nghim ch xc nh cm quan v ch s dng tm ti . Tm dng trong sn xut m n lin c th l tm bin, tm nc ngt hoc cc loi tp. Thng thng vic chn tm trong sn xut m n lin vi qui m cng nghip th chn rng ri hn so vi phng php th cng gia nh, nhng tit kim nguyn liu, gim gi thnh ngi ta thng s dng u tm v bt tm to Trang 12

Cng ngh ch bin m si hng v cho m n lin nhng cht lng th khng bng tm ti. Nu lm m n lin m dng tm ti th phi t tiu chun sau : Tm ti v cn t v bng long . Chn, cng, ru cn dnh chc vo thn tm, mt en v trn Tm c mu trng c hay mu vng, khng tanh hi. y,

khng nhn nheo, tht phi sn chc . Nhng tm c ma v v vy phi sy kh bo m nguyn liu l lin tc trong qu trnh sn xut do cht lng tm b gim theo thi gian. 2.1.4.2 Trng

Hnh 2.3: Trng g Trng cha hu ht cc vitamin ( tr vitamin C ). Protein ca trng l protein hon ho cha phn ln cc acid amin khng thay th. Ngoi ra cn cha mt s cht khong nh : Na, K, Mg, cc mui sunfat v thit cho c th: Bng 2. 11: Thnh phn ha hc ca trng Thnh phn (%) Nc Protein Cht bo Nguyn trng 65,5 12 11 Lng trng 88 10 0,03 Lng 47 16 34 0,6 trng photphat cn

Glucid 0,5 0,8 Khi nh, lng v lng trng trng to h nh tng bn. Tnh to gel. To bt. Lm bn h nh tng .

Protein : lng trng trng l dung dch protein ha tan trong nc c :

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Cng ngh ch bin m si Trong protein lng trng cha : Oxalamen 54% tng protid - thuc nhm phopholicoprotein . Conalumin 13% c nh kim loi , ngn cn c th hp th st Oxomucoid : 11% c ch teipecine . Aridine 0,05% c nh Biotin ( Vitamin H ) . Flaroprotein 0,8% c nh Riboflavin( B 2) .

Protein lng trng trng l protein khong dinh dng ( khi cha bin tnh) Protein lng trng : ch yu tn ti dng Lipoprotein ch tch c protid v lipid khi lm bin tnh. Lng ca trng c Lecithine - nhm nh tng ha c tc dng lm chm s thoi ha tinh bt. V mt dinh dng lng kh mi . hon chnh i vi vic cung cp cc cht cn thit cho nhu cu c th con ngi Trng mi th cht lng cao hn, lng cng nhiu th trng cng Bo qun trng tt nhit thp : trng nguyn bo qun dng lnh thng, trng dng lng bo qun dng ng . Tuy nhin, cn lu s bin tnh ca protein khi bo qun. 2.1.4.3 Mui

Hnh 2.4: Mui To v mn lm tng gi tr cm quan cho sn phm; lm tng dai ca gluten gip cc cng on gia cng c thun li hn, sn phm m t b gy nt hn, nhng nu lng mui dng trong qu trnh trn bt nhiu qu trng lng gi m. 2.1.4.4 CMC (cacboxyl methyl cellulose) L cht rn khng mu, khng mi, khng v, dng lm cht n nh v cht nh ho, c tnh keo dnh, c tc dng n nh bt khi nh hnh. Trong nh my, Trang 14 th mui s ht nc lm cng mch gluten, lm b bt. Lng mui s dng chim khong 2- 4%

Cng ngh ch bin m si CMC c pha vo trong dung dch trn vi bt m tng dai cho si m (thng pha vi t l 0.5 - 1 % so vi tng lng bt). 2.1.4.5 Nc tro: L dung dch kim NaOH, KOH, Na 2CO3 c pha ch theo t l khc nhau tu theo tng loi m, tng ni sn xut. Nc tro c tc dng lm tng kh nng h ho v tng dai ca si m v b sung cc kim loi, tng ln lc ion c tc dng lm cht khung gluten, nc tro cn c dng trung ho chua ca bt; gip bt nhanh chn trong giai on hp. 2.1.4.6 Bt ngt:

Hnh 2.5: Bt ngt C hai loi l glutamat Natri v Ribotide ( l protein ribo nucleic c trong tht ng vt, cho v ngt gp 100 ln bt ngt thng - siu bt ngt). Hm lng bt ngt thng chim khong 5% ( tng ng 5 kg bt ngt / 100 kg bt m). 2.1.4.7 Mu thc phm Thng dng mu vng caroten vi t l rt nh to mu vng cho si m nhm tng gi tr cm quan ca sn phm. Cc sn phm dng mu thc phm. Qui nh v s dng ha cht Hin nay vic s dng ha cht trong ch bin thc phm l vn rt c quan tm . V vy vic s dng ha cht trong ch bin thc phm nhm mc ch lm tng gi tr cm quan v thi gian bo qun phi tun theo liu lng nht nh v cc yu cu sau y: Khng gy c hi cho ngi s dng. Sn phm chuyn ha ca chng cng khng c. Trang 15 xut khu th khng s

Cng ngh ch bin m si Khng lm thc phm c mi l. Khng lm gim gi tr dinh dng ca sn phm. Khng lm hao mn hay ph hy bao b, thit b, dng c ch bin. 2.1.4.8 Cc gia v khc: tiu, ti, t, hnh, bt ngt, muinm trong thnh phn nc trn bt, bt nm, c pha ch khc nhau ty theo tng loi sn phm, lm nn hng v ring, lm tng gi tr cm quan cho tng loi m.

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Cng ngh ch bin m si 2.2 Quy trnh cng ngh sn xut m si. 2.2.1 S quy trnh cng ngh sn xut m si.

Bt m

Lm sch tp cht

nh lng

Nho trn

Lm ro s b

To hnh

Hp chn

Sy

Lm ro s b

Lm ngui v tch tp cht Bao gi

Sy Lm ngui v tch tp cht Bao gi

M khng hp M hp 2.2.2 Thuyt minh quy trnh 2.2.2.1 Chun b nguyn liu Nu s dng loi bt khng c bao b th bt phi qua h thng sng tch tp cht, sau qua nam chm tch tp cht st, ri qua cn nh lng. Thc t hin Trang 17

Cng ngh ch bin m si nay bt c cc nh my s dng u c cht lng tt, bao b nh lng sn nn c th b qua thao tc chun b trn. 2.2.2.2 Nho bt Mc ch: to khi bt nho c ng nht, do, m cn thit chun b cho khu cn bt. Qu trnh trn bt c tin hnh trong my trn bt Yu cu m: 30 33% t ng u cao khng vn cc ln, trng thi bi ri khi nm nh bt trong tay, m tay ra bt khng ri rc, dnh tay, bt mm do Bin i trong qu trnh nho bt Khi bt c dai l v trong bt m c cha nhiu hm lng gluten. Gluten l mt protein, trong gluten ch yu l gliadin v glutenin. Gliadin l yu t to nn gin cho khi bt nho, cn gluten c trng cho n hi ca khi bt. Cc gliadin v gluten c hm lng glutamin rt ln ( 40 45%) do lm cho hm lng nit cng ln. Hm lng glutamin cao s hnh thnh nhiu lin kt hydro gia cc chui peptit vi nhau hoc cc phn t nc do to cho gluten c tnh dai do cao. chnh l nguyn nhn lm cho hn hp bt sau trn c dai do. Gliadin trong bt dng n chui. Khi cho nc vo nho trn th cc gliadin s lin kt li vi nhau bng cu hydro gia cc gc glutamin to ra nhng si c phn t lng hng triu dalton trong mng li gluten. Glutenin biu l tnh a hnh mnh m hn gliadin v xu hng t lin kt vi nhau bng tng tc a bo, bng lin kt hydro v bng cu disulfua ca chng ln hn. Cc tng tc a bo ca cc axit amin tng i cao khng nhng tham gia vo cu trc bc bn ca glutenin m cn lin kt c vi cc lipit trong bt m cng nh to c mng li gluten trong bt nho. trng thi ngm nc, cc glutenin to ra mt mng mng rt chc, n hi c tnh c kt cao v chu c ko cng. S d c c nhng tnh cht ny l do cng tng tc ln cng nh s lng tng tc gia cc chui protein nhiu. Ngoi s bin i ca gluten trong qu trnh trn bt cn c s bin i ca cc ht tinh bt. Khi cho nc vo trn bt th cc ht tinh bt ht nc, Trang 18 trng

Cng ngh ch bin m si n v bm dnh vo mng gluten. Nu trn bt lu s lm cho khi bt dai v n hi, tuy nhin trong sn xut m n lin ngi ta khng trn cho khi bt qu dai, do nh lm bnh m v khi bt s c dnh cao lm cho cng on cn bt thnh ming di mng s kh khn. Thng thng ngi ta trn bt khong 15 - 20 pht (k c trn kh v trn t). Bin i vt l: Nhit : tng do ma st trong qu trnh nho trn bt. dai, do, n hi: tng do to thnh khung gluten. Mu sc thay i: do tc dng ca cht mu trong nc trn. Bin i ha l: m khi bt tng. C s ht nc ca protein to thnh mng gluten v s trng n ca tinh bt. Cc yu t nh hng n tnh cht bt nho v cht lng sn phm: Bt m: cht lng gluten ca bt m nh hng nhiu n tnh cht bt nho v cht lng sn phm. Cn chn loi bt m c hm lng protein thch hp cho mi loi sn phm. C th phi trn nhiu loi bt vi nhau theo t l ph hp. Nc trn: thnh phn, t l cc cht s dng phi trn cng quyt nh dai, n hi, mu sc bt nho cng nh tnh cht sn phm. Ch nho trn: tc , thi gian, nhit trn, m bt nho. Cc s c v cch khc phc xy ra trong qu trnh nho bt. Bng 2.12: Cc s c v cch khc phc xy ra trong qu trnh nho bt. S c Bt nho b nho Nguyn nhn Lng nc nhiu Cch khc phc em bt nho ra khi ci. Tin hnh trn ci mi, sau cho khong 10% khi bt b nho vo ci mi, khong thi gian cho vo thch hp l pht th 10. Trang 19

Cng ngh ch bin m si Lu : phi gim lng nc trn ca ci mi. Bt nho b kh Gia v ph gia cha tan ht trong nc Lng nc t Khuy khng k Cho thm nc vo v nho trn u Bt cnh khuy thng xuyn ha tan cc cht trong dung dch 2.2.2.3 Cn Bt sau khi trn c x t ci trn xung thng cha sau c a n h thng cn bt thnh cc l bt. Mc ch: Nhm chuyn bt nho t trng thi ri rc thnh tm bt c dy u n. Lm ng nht khi bt v tng n hi cho khi bt nho v gim lng khng kh ha ln trong bt nho. Khi i qua cc l cn l bt s c nn cht thnh l d to hnh v d ct thnh si. Yu cu: L bt sau khi cn phi c b mt tng i mn, dy ng u. L bt mng, mm, khng rch, khng b lm m (do c ln bt kh vo). Khng c l xp, b mt lng u, trng ng. Kch thc l bt sau khi cn tinh c dy khong 0,8 - 1,2mm. Cch tin hnh : qu trnh cn tri qua 2 giai on l cn th v cn tinh Cn th: bt nho t thng phn phi c a xung hai cp trc c ng knh l 300 mm. Vn tc trc cn nh to lc nn ln p bt thnh tm a sang cn tinh. Cn tinh: tm trn sau khi cn th c chp li ri a sang h thng cn tinh c 5 cp trc, vn tc chuyn ng gia cc l nhanh dn qua cc trc v khong cch gia hai trc ca cc cp trc nh dn, l bt cng nh dn khi qua cc trc cn. dy ca l bt nh dn: 3,5mm; 2,5mm; 1,5mm; 1,2mm; 0,8mm. L bt tip tc c Trang 20

Cng ngh ch bin m si a n cng on ct si, to bng. Cc bin i trong qu trnh to hnh: Ch yu l cc bin i vt l: Nhit : tng do ma st vi trc cn. Khi lng ring tng do loi bt khng kh v th tch gim. Hnh dng, cu trc khi bt nho: t dng ht ri chuyn sang dng tm, cc lc lin kt trong khi bt c sp xp li, sau l dng si v c gn sng. Cc s c v cch khc phc xy ra trong qu trnh cn Bng 2.13: Cc s c v cch khc phc xy ra trong qu trnh cn S c Bt khi cn b dnh trc v nho Cch khc phc iu chnh li khu trn bt

Bt khi cn d t tm Cc l trc chuyn ng khng u, iu chnh li vn tc cc l. gy ra s c b n l bt hoc b t. Bt dnh l cn. L bt b rch hai bn mp. 2.2.2.4 Ct Mc ch: To hnh dng, kch thc c trng cho si m n lin Yu cu: Si m ri, to thnh nhng gn sng vi khong cch gn u B mt si m lng mn. Si m c ng knh d=0,8-1mm Cch tin hnh: Tm bt m i ra khi h thng cn tinh t yu cu, c a vo h gia hai trc dao ct v c ct thnh si nh cc rnh trn trc dao. khe Cc si nhau. Cn xem li no. iu chnh hai bn

m to thnh c g ra khi cc rnh trn trc dao nh b phn lc t st vo b mt trc dao, trnh lm chp m, ri si. Do tc m i ra khi dao ct ln nhng tc ca bng chuyn li nh lm cho si m n li to thnh cc gn sng, gi l to bng cho si m. Trang 21

Cng ngh ch bin m si S c v bin php khc phc cng on ct Bng 2.14: S c v bin php khc phc cng on ct S c Chp si v ri s m M gn sng thp Cch khc phc iu chnh b phn lc t st vo b mt trc dao. Do chnh lch vn tc m ra khi dao v vn tc bng chuyn nh, khc phc bng cch gim tc bng chuyn M khng t hn hoc tng tc dao ct. Do khe h gia hai trc dao nh hn khng nhiu so vi l bt. C th khc Si m khng bng 2.2.2.5 Hp, lm ro s b Mc ch: Phng hp c nhim v hp cho si m t chn nht nh trc khi i vo cho chin, to dai gip n nh cu trc si m, trnh cho si m b gy vn nhiu khi chin, tiu dit vi sinh vt cng nh loi b cc thnh phn gy mi c trong nguyn liu. Yu cu: Bng 2.15: Yu cu cng on hp Hp m Thi gian hp 2 3 pht chn si m sau khi hp Chn, mm mi, c tnh xong n hi, n tay xung khng bt , khng t mt di hoc nho, khng b dnh tay. Si m chn u khong 80-90%. Hp l mt qu trnh gia nhit lm h ha tinh bt. Gia nhit bng cch dng Trang 22 phc bng cch iu chnh khe h. Kim tra li cc rnh trn dao ct

Cng ngh ch bin m si hi nc nng phun ln si m v c nh vy si m chn u v khng b thm nhiu nc lm cho nho.

Cch tin hnh: Si m sau khi ct c a n bung hp bng hi nc bo ha c nhit t 100 - 120 0C. Trong qu trnh hp phi m bo p sut hi v thi gian hp. Cc s c v cch khc phc xy ra trong qu trnh hp: Bng 2.16: Cc s c v cch khc phc xy ra trong qu trnh hp S c Hp chn qu do thi gian hp di Khc phc Tng vn tc ca bng chuyn hoc gim p lc hi nc gim thi gian M sng do thiu thi gian hp hp Gim vn tc ca bng chuyn tng thi gian hp hoc tng p lc hi. Lm ro s b (qut): M sau khi ra khi bung hp c i qua h thng qut nhm lm ngui si m v lm ro nc trong si m v trn bng chuyn to iu kin thun li cho cc cng on sau. Bin i vt l : m ca si m gim.

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Cng ngh ch bin m si 2.2.2.6 Sy Mc ch Sy l qu trnh tch nc ra khi vt th. Trong cng nghip thc phm ni chung v trong cng nghip sn xut cc dng m si ni ring, sy c ng dng rt rng ri lm kh sn phm. Cc sn phm thc phm u l nhng cht giu dinh dng nn khi m cao v nhit thch hp th cc vi sinh vt s pht trin nhanh chng lm h sn phm. M si c lm kh ti m di 13% ri bo qun trong kho sch s v kh ro ( m khng kh khong 70%) th s gi c lu m cht lng t b thay i. Do , y l mt khu quan trng trong cng nghip sn xut m si. Ch sy: Thng sy bng phng php i lu vi khng kh nng hoc kt hp vi i lu va bc x. Nu cng mt lc tng nhit sy, vn tc khng kh nng, gim m ca khng kh th vn tc sy s tng nhng sn phm thng b n n v d b gy nt. Do phi chn ch sy cho thch hp: nhit ca khng kh nng thng khng ch trn khong 55- 700C, thi gian sy c th t 30 pht ti vi gi tu loi thit b sy. Sau khi thit b sy ra m si cn c tip tc kh t nhin trong vng 45 gi, m cn gim thm khong 1%. Sy xong, m si cn phi lm ngui t nhin hay thi khng kh mt vo. Nu lm ngui bng khng kh th lng khng kh cn dng l t 8-15m 3/Kg sn phm trong thi gian 3 pht, lm ngui t nhin th cn nhiu thi gian hn. 2.2.2.7 Lm ngui Cc vt m sau khi sy c a n h thng lm ngui. H thng ny gm 4 qut gi vi cng sut mi qut l Pq= 0,75kW. Mc ch Lm gim nhit ca vt m ng gi. Lm kh b mt vt m.

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Cng ngh ch bin m si 2.2.2.8 Bao gi Mc ch Bo qun m. Hon thin sn phm tng gi tr cm quan. Thun tin vn chuyn. Yu cu Bao gi p, ghi r hn s dng v trng lng trn bao b. Bao b phi kn, khng b m t Cch tin hnh Gi bt nm c phi trn theo cng thc thch hp cho tng loi m, gm cc nguyn liu ch yu sau: bt ngt, mui, tiu, hnh, ng, ti t c trn u di dng bt kh, sau nh lng v ng thnh tng gi khong 3g. Gi du sat: nu bng du m vi cc gia v khc nh: bt t, ng v hng, ti kh, sau c ly phn du nh lng v ng thnh tng gi nh khong 2g. Khi ng gi th ngi ta cho thm cc gi liu vo cng vi m n lin. Ty tng loi sn phm m cc gi liu khc nhau. Qu trnh ng gi nh thit b ng gi t ng. C hai loi bao b thng c s dng l giy king v giy kraft. Giy king bo qun c 6 thng cn giy kraft bo qun c 3 thng 2.2.3 Mt s my mc, thit b s dng chnh trong sn xut 2.2.3.1 My trn bt

Ch thch: ng c Trc quay Trang 25 Cnh khuy Thit b trn

Cng ngh ch bin m si

NGUYN LIU

KHI BT SAU TRN

Hnh 2.6: S cu to my trn bt Cu to ca thit b trn bt gm c hai b phn chnh l trc quay v cnh khuy. C hai trc quay gn song song vi nhau, trn mi trc c gn 25 cnh khuy. Cnh khuy trn hai trc xp so le vi nhau 720. Hai trc quay c l nh vo mt ng c c cng sut 11 KW. Trn ca thng c ng hnh tr khoan l phun nc soup vo khi bt Nguyn l hot ng Ci trn bt hot ng theo kiu gin on. Cho bt m vo theo trng lng xc nh (theo cng thc ca lch sn xut). ng np ci trn bt li, m cng tc khi ng ng c. Trn bt kh khong 3-5 giy, sau m van x nc soup theo liu lng nh sn. Trn bt n khi t dai, do nht nh th dng li, thng t 15 20 pht, thi gian trn c n nh bi rle thi gian. Thi gian trn bt khng nn qu ngn v s khng to ng u v mu sc cng nh m ca khi bt nho, v cng khng nn qu di v s to nn nhiu l kh trong khi bt lm b mt tm bt khng bng phng cho gia on cn p sau ny. Mt s thng s k thut ca ci: ng c: 11 KW Trang 26

Cng ngh ch bin m si Tc quay trc: 73 vng/pht. Cnh khuy gn lch 72 0. Trc ct: 6cm Hai trc cch nhau: 25cm T l nc trn: 30 32 lit/100 kg bt. T l bt v nc thay i ty theo tng loi bt . Cch tnh ton lng nc trn bt; c c mt khi bt trn t yu cu th lng nc cho vo bt phi va . Lng nc trn bt c tnh theo cng thc sau:
B (W 2 1) W N = 10 2 0 W

Trong : N l lng nc trn (lt). B: khi lng bt cn trn (kg). W1: m ca bt trc khi trn (%). W2: m ca bt sau khi trn (%). Ch : lng nc N bao gm dung dch nc trn v nc cho thm vo 2.2.3.2 My cn bt
Bo h camb n p an ie

Ban tai g on c g
Da cat s o i

Hn 2 :S cau tao h th n can th h A o e og o

Hn 2 : S cau tao h og cantin h B o e th n h

S cu to h thng cn th

S cu to h thng cn tinh

Hnh 2.7: S h thng my cn bt Trang 27

Cng ngh ch bin m si Nguyn l hot ng Bt t ci trn bt c x xung bng ti chuyn bt vo phu cha bt. cui bng ti c b phn nh ti bt khi bt c ng u. Sau bt s vo phu cha bt ri c thanh gt a vo hai cp trc cn to thnh hai tm bt m. Hai tm bt ny c bi bng ti pha di v c ghp li vi nhau a vo cp trc th 3 cn thnh mt tm. Sau tm bt tip tc qua cc trc cn bn tinh v cn tinh. B dy tm bt gim dn qua cc l cn v tc quay ca cc cp trc cng nhanh dn. Yu cu k thut Vn tc ca l cn tinh: 90 - 130 vng/pht. Khe h ca cc cp trc nh sau: Cn th gm c 2 cp trc: Bn th gm 1 cp trc: Bn tinh gm 3 cp trc: L 4 = 3-3,5 mm. L5 = 2-2,5mm. L6 = 1,2-1,5mm. Cn tinh gm c 2 cp trc: L7 = 1-1,2mm L8 = 0,8-0,9mm 2.2.3.3 My ct L1 = L2 = 5 mm. L 3 = 4mm.

on c g

Bo p a tru en g h y on n

Hn 3: S d a ta d oc s h o c a a i u o t

Hnh my ct Hnh 2.8: S cu to dao ct v hnh my ct

My ct si gm hai trc chuyn ng ngc chiu v n khp vi nhau. Ty theo tng loi m m nh my dng my ct si vi cc trc c bc rng ph hp: Trang 28

Cng ngh ch bin m si - i vi m si nh: bc rng l 1.25 mm - i vi m si ln: bc rng l 2 mm. Khe h gia 2 trc c th iu chnh c bi vt iu chnh. Chiu di trc dao ct si l 500mm. Hot ng Tm bt sau khi qua l cn tinh cui cng s vo h thng ct v c ct thnh si nh cc rnh dao ct, sau qua h thng dao ct hng to thnh 6 hng m. Si m ra khi my ct c tc ln hn bng ti hng m, nh si m b n li v to bng. Yu cu k thut Cc rnh trn trc dao c ng knh d=0,8-1 mm; su 4mm. Vn tc si m ra khi dao ct ln hn rt nhiu so vi vn tc ca bng chuyn tip nhn (li con) Vn tc dao ct ln hn rt nhiu so vi vn tc li con: V 0,48m/s; Vli = 0,08-0,1m/s. 2.2.3.4 Phng hp
dao

= 0,33-

M iv a o M ir a

Hh :Scu p h 4 oatoh ga n a o n p

S cu to phng hp

Hnh phng hp

Hnh 2.9: S cu to phng hhp v hnh phng hp

Phng hp c dng hnh hp ch nht lm bng inox, c cch nhit bng bng thy tinh, kch thc di x rng x cao: 7 x 0.8 x 0.9 (m). Cc ca bn c th m ra d dng thun tin cho vic v sinh thit b. Bng ti m c b tr thnh 3 chng i trong phng hp 3 tng. Mi tng ca phng hp u c ng dn hi b tr dc chiu di. Cc ng ny c c l phun hi gia nhit cho m. Hai u phng hp c ng thot hi th ra ngoi.

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Cng ngh ch bin m si Nguyn l hot ng Phng hp l thit b truyn nhit hai v, kiu tip xc trc tip. M sau khi qua my ct si s theo bng ti vo phng hp lm chn m. M s c bng ti chuyn t tng 1 n tng 3 ri i ra ngoi. Hi nc bo ha t l hi c cung cp cho phng hp qua ng dn hi. T ng dn hi chnh s phn thnh 3 ng dn nh hn vo ba tng ca phng hp, t ng dn hi nh mi tng ny li phn ra lm 3 ng b tr theo chiu dc ca tng hp. Hi bo ha s phun ra theo cc l trn ng ng dn hi gia nhit cho m. Lng hi c th thay i (nu cn) bng cch iu chnh van trn ng ng Yu cu k thut p sut hi nc t 0,7 - 1 kg/cm 2. Nhit hi nc t 100 - 120 0C. Thi gian hp khong 2-3 pht. 2.2.3.5 H thng lm ngui Cu to v hot ng H thng lm ngui l mt bung di hnh hp ch nht, c khung lm bng st, bn trong b tr 22 qut thi b tr so le thnh hai hng. M sau khi hp s theo bng ti i vo h thng lm ngui v c cc qut thi thi t trn xung lm ngui. Sau m s theo bng ti vo h thng ng gi. Thng s k thut Kch thc bung lm ngui: chiu di 15,3 m , chiu rng 1,501m , chiu cao 1,640m. Cng sut ng c truyn ng bng ti lm ngui: 0.75 KW. Thi gian lm ngui khong 249 giy. Cng sut qut: 0.2 KW. S vng quay: 1390 1700 vng/pht.

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Cng ngh ch bin m si 2.2.3.6 My ng gi Cu to: My ng gi gm cc b phn chnh sau:

Hnh 2.10: My ng gi Xch nh v: l xch ti trn c cc thanh chn nhm nh v cc vt m trc khi ng gi. Ngm p dc: ngm c gia nhit nng in tr, c nhim v p v hn kn mp dc ca cun giy. Ngm p ngang v dao ct: p v hn ngang giy theo tng on nht nh, sau kt hp ct ri ch va hn to thnh tng gi m ring bit. My in: gm bnh cha mc in v vi phun. Vi phun s ht mc t bnh cha mc v in date ln bao b m bng phng php phun. Nguyn l hot ng: M t h thng lm ngui theo bng ti c xp ln lt vo xch nh v ri chuyn ng theo xch nh v vo ng v tr bao khi ng gi. Bao b c gp li v ghp m bng, in date ri tip tc qua b phn ghp ngm ghp m hai u, ng thi b phn ny c gn dao ct gip ct ring tng gi ra. Thng s k thut: - Kch thc dy chuyn ng gi: chiu rng B = 340mm , chiu cao H = 889mm , chiu di L = 3,150mm. - Cng sut ng c l 0,2 KW vi tc truyn ng c th thay i c.

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Cng ngh ch bin m si 2.2.4 Cc sn phm m si

2.2.5 Cc ch tiu kim tra sn phm m si Hnh 2.11: Cc sn phm m si 2.2.4.1 Ch tiu cm quan M trc khi a vo ng gi, c mi 30 pht c ly mu kim tra nhm nh gi cht lng m khi s dng (pha ch vo nc si nh khi ngi tiu dng s dng). Qua cng ng thi nh gi n nh ca dy chuyn sn xut. Trng thi: vt m nguyn vn, tng i bng phng, si m bng kh, gin, khng gy vn, khng vn cc. Vt m cho vo nc si sau 3 pht si m mm nhng vn dai, sau 8 pht si m trng n khng ng k. M khng ngm du, khng chy, khng vt en v c khi lng ng theo yu cu. Mu sc: mu vng c trng u c 2 mt, khng c m trng, nu c m trng th ng knh khng qu 2 cm. Mi: c mi thm c trng, khng mi i kht hoc mi l. V: c v mn, ngt c trng ca m. Gi gia v: kn khng b m, kh, sch, c khi lng ng yu cu Giy gi m phi ng chng loi, khng rch mp, ch in r rng. C in hn s dng r rng v ng theo quy nh thi gin bo hnh sn Trang 32

Cng ngh ch binBt m m si phm.

Nc

Ph gia
Cn

Cn 2.2.4.2 Ch tiu ha l: kim tra hng tun nh lng

Bng 2.17: Ch tiu ha l m thnh phm

Chun b nc Ch tiu trn Hm lng protein, %, tnh trn cht kh, khng nh hn,

Hm lng 9,0 55 5,0 4,0 0,1 2,0

Hm lng Carbohydrat quy tinh bt, %, khng nh hn, Nho bt m, %, khng ln hn, Hm lng mui n trong vt m, %,th Cn khng ln hn, Hm lng tro khng tan trong HCl, %, khng ln hn,
Cn bn tinh Ch s peroxyd, ml Na2S2O3 0,002 N/g mu, khng ln hn,

2.2.4.3 Ch tiu vi sinh: Kim tratinh tun Cn hng Bng 2.17: Ch tiu vi sinh ca m thnh phm
Ct Ch tiu si Tng s vi khun hiu kh, khun lc/g, khng ln hn, Hi Coliforms, khun lc/g, khng ln hn, Hp chn

Staphylococcus aureus, khun lc/g, khng ln hn,

Ct nh khng Clostridium perfringens, khun lc/g, lng ln hn,

Hi, nc 10 ngng

Hm lng 104 10 10 0 102

Samonella, khun lc/g, khng ln hn, Nhng nc lo Tng s Nc lo men, nm mc bo t nm 2.2.4.4 Ch tiu bao gi Gi:
Qut ro V khun

M phi c ng ng mu giy v ng cc gi gia v theo Q 7.301. ng gi phi kn, m thut, in Chin hn s dng. Shortening ng Thng: Cc gi m phi v v ng loi thng theo Q 7.301. Lm ngui Dn thng phi kn, m thut, ng du sn xut phi ng, r. 2.3 Qui trnh sn xut m n lin 2.3.1 S qui trnh Gi gia v
V bao ng gi Phn loi

Gi gia v

V thng

V thng

M th phm

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M chnh phm

Cng ngh ch bin m si

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Cng ngh ch bin m si

Hnh 2.12 S qui trnh sn xut m n lin

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Cng ngh ch bin m si 2.3.2 Thuyt minh qui trnh 2.3.2.1 Trn bt Mc ch to khi bt nho c ng nht, do, m cn thit chun b cho khu cn bt. Yu cu -Thi gian trn bt t: 20 - 25 pht -T l nc trn: 30 - 32 lit/100 kg bt. T l bt v nc thay i theo tng loi bt. - m: 30 - 31 % Cch tin hnh Qu trnh trn bt c tin hnh trong my trn bt: trong bt m ngoi cc protein ca cc gluten (gliadin v glutenin) cn c cc ht tinh bt, cc pentozan, cc lipid c cc v khng cc v cc protein ha tan. Tt c nhng cht ny u to ra mng li ca bt nho. Khi bt c thm nc trn v tin hnh nho trn, cc protein ca gluten s hp th nc, nh hng, sp xp li thnh hng v gin mch tng phn s lm pht sinh cc tng tc a bo v hnh thnh cu disulfua mi. Mt mng protein 3 chiu c tnh nht n hi c thit lp, dn dn nhng tiu phn gluten ban u bin thnh nhng mng mng bao ly xung quanh tinh bt v nhng hp phn khc c trong bt m. Khi bt tr nn n hi. Thi gian trn bt kh: 2 - 3 pht. -Thi gian trn bt t: 20 - 25 pht -T l nc trn: 30 - 32 lit/100 kg bt. T l bt v nc thay i theo tng loi bt. - m: 30 - 31 % 2.3.2.2 Cn bt Mc ch Cn bt l nhi p bt t thnh nhng tm bt mng, mn, loi ht l xp khng kh lm tng dai ca m. Yu cu L bt sau khi cn phi nhn, mn, lnh, khng b rch 2 bn mp. Chiu rng l bt 3 dy m ~ 30cm Trang 36

Cng ngh ch bin m si To thnh nhng l bt mng c kch thc yu cu ph hp vi si m, khi lng gi m. Ngoi ra cn lm tng ng nht cho khi bt, to nhng l bt chc dai, gim bt lng kh dn vo trong lc nho. Qu trnh cn bt c thc hin qua 3 giai on: cn th, cn bn tinh, cn tinh. Cn th: bt nho t thng phn phi c a xung 2 cp trc th c ng knh 300mm. Vn tc trc cn th nh, to lc nn ln p bt thnh tm a sang cn bn tinh v cn tinh Cn bn tinh v cn tinh: h thng cn tinh c 5 cp trc, vn tc chuyn ng gia cc l tng dn qua cc trc v khong cch gia hai trc ca cc cp trc nh dn, khi y l bt qua l bt s c dn mng dn. 2.3.2.3 Ct si Mi mt sn phm khng ch c nh gi cht lng bn trong m cn ph thuc rt ln vo hnh dng, kch thc bn ngoi nn vic to hnh cho si m l cn thit, c coi l qu trnh khng th b qua trong cng ngh sn xut m n lin. Mc ch To hnh dng, kch thc c trng cho si m n lin. To bng lm tng gi tr cm quan ca vt m. Yu cu: Si m lng, khng b rng ca. Si m ri, to thnh gn sng vi khong cch gn u nhau. B mt si m lng, mn. Si m c ng knh d= 0,8 - 1mm. Cch tin hnh Tm bt m ra khi h thng cn tinh t yu cu, c a vo khe h gia 2 trc dao ct v c ct thnh si nh cc rnh trn trc dao. Cc si m c to thnh c g ra khi cc rnh nh b phn lc t st vo b mt trc dao, trnh lm chp m, ri si. Do tc m i ra khi dao ct ln nhng tc ca bng chuyn li nh, lm cho si m b n li, to thnh cc gn sng, gi l to bng cho si m. 2.3.2.4 Hp, thi ngui Mc ch Lm chn si m v c nh cu trc ca si m sau khi ct. Trang 37

Cng ngh ch bin m si H ha b mt si m, bin tnh protein gim v nt ca si m, tng dai ca si m trong nc si. Tng bng lm cho si m vng hn, rt ngn li thi gian chin. V hot mt s enzyme v c ch, tiu dit vi sinh vt. Yu cu Si m chn u khong 80 90%. M sau khi hp phi c dng bng dn sng ri u; chn hi trong, mm, dai; mu vng nht; c mi thm c trng ca bt hp, v lt, khng c mi v l; m trong khong 32 40%. Cch tin hnh M sau khi ct si s theo bng ti vo bung hp. Bung hp c h thng khng ch hi nc, p sut(0,7-1kg/cm2), nhit phn on khin lp m c chn u (100-120oC), tng dai v bng b mt, si m chn u 80%-90%, v th m trnh c hin tng si m dnh li v dnh dao trong cng on ct t v phn hng, bo m ngay ngn u n v trng lng chnh xc khi ct, hnh dng ming m cng vung vn m quan. Thi gian hp l 2 - 3 pht, sau khi hp xong si m phi chn, mm mi, n tay xung khng bit, khng t mt di hoc nho, khng b dnh tay. 2.3.2.5 Ct nh lng Mc ch: m bo ng khi lng sn phm, chiu di si m ng quy nh. Yu cu
Ty theo trng lng ca m thnh phm m ta c kch thc cc on m khc nhau t 20 - 25 cm. Chiu di v trng lng on m sau khi ct phi ng tiu chun theo quy nh.

Cch tin hnh Sau khi ra khi bung hp si m s c qut gi thi ngui gim nhit xung ng thi lm kh si m chun b cho qu trnh ct nh lng. M sau khi thi ngui theo bng chuyn n dao nh hng. Dao chuyn ng trn Trang 38

Cng ngh ch bin m si to theo hng vung gc vi bng ti v ct m thnh cc on bng nhau, c th iu chnh tc ca dao ct theo tng loi m 35 - 40 vng/pht c cc on m c kch thc 20 - 25 cm. 2.3.2.6 Nhng nc lo Mc ch To hng v c trng v gi tr dinh dng cho sn phm. To cho si m c cht lng cao hn. Lm cho cc si m ti, khng dnh vo nhau, khng b chai cng. Yu cu Nc lo phi ngm u trong vt m. Sau khi qua nc lo, si m phi mm mi, khng b bin dng. Cch tin hnh M sau khi ct nh lng xong nu t tiu chun th s cho vo nhng nc lo. M s c li i xung mng nhng nc lo. Li dng s ho nc ca m sau khi hp v lm ngui th ngi ta cho vo dung dch nc lo cc cht ph gia khc nhm lm tng v mn, ngt cho thch hp trong vng 15 - 20 giy. Sau khi m c nhng nc lo xong dng tm lt gp i di m li thnh vt. Cc bin i Bin i vt l: m tng, khi lng tng. Bin i ho l: c s thm thu dung dch nc lo vo trong vt m. 2.3.2.7 Qut ro, v khun Qut ro Mc ch: gim nhanh m ca si m lm cho si m kh hn trc khi cho vo giai on chin. M s c bng ti qua h thng qut thi cho si m kh hn. V khun Mc ch: to hnh dng, kch thc nht nh cho vt m. M sau khi c vo khun th ti y ngi cng nhn s dng tay chnh cho m nm gn vo khun chun b chin. Yu cu: si m phi bong ln lm du d len vo khi chin, vt m vung v Trang 39

Cng ngh ch bin m si u n.

2.3.2.8 Chin Mc ch Nhm thun li cho qu trnh bo qun m (do qu trnh chin tiu dit phn ln vi sinh vt, loi bt nc). Thay th mt phn nc bng mt lng cht bo thch hp nhm lm tng gi tr dinh dng to mu, mi thm, v c trng cho vt m. Ngi ta s dng du Shortening chin m n lin l v: Nhit nng chy cao, nhit thng du dng rn v bm cht vo vt m to cm quan tt. Bn nhit v l cht ti nhit tt. t b i ha, kh nng bo qun tt. Yu cu ca vt m Vt m sau khi chin c m <4,5% Mu vng u, khng c m trng qu 2 cm, ngm du u, khng b sng, m khng chy, khng c mi v l. Hm lng cht bo tng, c mi v c trng ca m n lin. Cch tin hnh Qu trnh chin c tin hnh lin tc, bng ti khun m va i vo cho chin lin c bng ti np khun tng t y li c nh vt m trong qu trnh chin. Vt m i qua du chin c nhit t 150 - 179oC trong thi gian 125 130 giy. Dng du shorterning chin (v nhit si cao hn u thng, rt ngn thi gian chin, sau khi chin to s kh ro). Cc qu trnh bin i trong qu trnh chin Bin i vt l v cu trc vt liu Giai on u khi nhit ca sn phm thp hn nhiu so vi nhit du chin. Trong sn phm c s tng nhit hng ti cn bng vi nhit du. thi k ny, nhn b ngoi trng thi v hnh dng ca sn phm cha c thay i ln lm. Trang 40

Cng ngh ch bin m si Giai on 2 : khi nhit cao lm thay i cu trc si m. Th tch ca sn phm tng do b trng n, nc trong sn phm bt u bay hi v du t ngoi thm vo mnh hn. Do b mt nc nn cui thi k ny si m b co li. Giai on 3 : l giai on xy ra mnh m s bay hi nc t trong cc si m. Giai on 4 : hnh dng b bin i su sc, cu trc ca si m b bin i su sc lm cho si m tr nn kh cng (gin). Bin i ha hc Tinh bt trong m si di nh hng ca nhit b phn hy thnh cc cht trung gian nh dextrin, lm cho sn phm chin c v c trng. Dextrin tip tc b phn hy thnh ng. Ri cng nh ng c sn trong sn phm chng b caramen ha to mi thm, mu, v thch hp vi khu v ca ngi tiu dng. Nhng sn phm cui cng ca qu trnh phn hy dextrin nh cc acid, aldehyt v mt s cht khc t nhiu tham gia to nn lp v ca sn phm chin, tng chc v sn phm c v ngt.To iu kin thun li cho phn ng to thnh melanoidin t axitamin v ng n. y cng l mt nguyn nhn lm sm mu sn phm. Bin i gi tr cm quan Do s bin i ca cc thnh phn ha hc v s hp th du, cht lng sn phm c nng cao r rt, lm tng gi tr cm quan ln ng k. Hu ht cc ch tiu cht lng ca sn phm chin nh mu, mi v u rt thch hp vi th hiu, khu v ca ngi tiu dng. Du tham gia vo qu trnh chin nh l cht ti nhit, ng thi l nguyn liu ch yu quyt nh cht lng sn phm. Oxy ha nhit l nguyn nhn c bn dn n s thay i thnh phn, cu trc ca du lm cho cht lng du chin gim r rt nh hng trc tip n cht lng sn phm. Trong du c cha cc loi enzim lipoxydaza v lipaza. Enzim lipoxydaza xc tin qu trnh oxy ha cc gc acid v cc acid trong du. Enzim lipoxydaza xc tin qu trnh oxy ha cc glicerid lm cho thnh phn ca du b thay i dn n s h hng v cht lng. Trong thi gian chin v sau khi chin, mu sc ca du tr nn ti, trng thi snh c hn, mi v gim hn, ga tr gim i ng k, xut hin mt s hp cht c hi. Cht lng chung ca du gim dn. Mt khc, trong qu trnh chin do cc phn t c cha ng, tinh bt cellulose t sn phm ri bm vo thnh thit b truyn nhit Trang 41

Cng ngh ch bin m si tip xc vi nhit cao, b chy to thnh mi kht mt mu sm trong du, lm cho du vn c. Cc bin i ca du trong qu trnh chin, cch khc phc: Trong qu trnh chin th du b sm mu do cc vt m b b vn ri vo cho v n b kht trong du. Du d b h hng khi ngoi khng kh do dub oxi ha. hn ch s h hng th phi hn ch s tip xc gia du vkhng kh bng cch rt ngn thi gian chin m, khng s dng du nhiu ln. lm c nh vy th ngi ta kt hp hai phng php l l lc c hcnhng cn m khi chin v dng cht chng oxi ha BHT. Hin nay cc nh my sn xut m n lin th c 8 ting ngi ta thaydu. Du s dng chin c i qua b phn lc ri hi lu tr li v thmdu mi vo th tch cho chin v ng thi ngi ta cho cht chng oxi ha BHT vi lng qui nh vo du. Cc s c v cch khc phc khi chin: Bng 2.19: Cc s c v cch khc phc khi chin:

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Cng ngh ch bin m si S c Chn b ng khi du cha tan. c chn b tut. Mu sc m b lm m khng u. Bin php khc phc tan du trc khi chy my. Tt my xit li c chn. iu chnh hai trc dao ct v hai dao ko si khng kht nhau dn n si m dnh vo nhau nn khi chin du khng thm u. M sng Do thi gian chin qu nhanh nn iu chnh li tc bng ti. M b b vn hay ri ra ngoi du. Do np y khun khng kn nn iu chnh li np khun. Du FO dng gia nhit cho cho qu c, trong du c tp cht nn khng chy. Du FO phi c gia nhit lm gim nht v phi i qua li lc trc khi lm nhin liu un nng du Shortening.

2.3.2.9 Lm ngui Mc ch Sau khi chin, m theo bng ti vn chuyn theo hng ln cao thu hi lng du h trong m v tip tc a vo h thng thi ngui h nhit ca vt m n nhit mi trng. Ngoi ra giai on thi ngui ny cn c tc dng lm kh du trn vt m, ko di thi gian bo qun. Yu cu lm ngui m bo nhit ca vt m nhit tng ng nhit mi trng . B mt vt m kh, ro. Cch tin hnh M sau khi chin c bng ti chuyn qua khu vc lm ngui, y dng cc qut c cng sut cao qut. M i trn bng truyn qua cc qut thi v lm Trang 43

Cng ngh ch bin m si ngui. 2.3.2.10 ng gi Mc ch Bo qun m. Hon thin sn phm tng gi tr cm quan. Thun tin vn chuyn. Yu cu Bao gi p, ghi r hn s dng v trng lng trn bao b. Bao b phi kn, khng b m t Cch tin hnh Trc khi bao gi, sn phm cn phi c kim tra v phn loi, loi b nhng vt m khng t tiu chun (b vn, chy kht, vng khng u, khng ng trng lng). a vt m t chuyn qua ng gi. Mc ch: bo qun, trnh m ht m t khng kh, hn ch s xm nhp ca vi sinh vt, hon thin sn phm, tng gi tr cm quan d vn chuyn. M s c cho vo bao b cng vi gi bt nm, gi du sa t. Gi bt nm: c phi trn thch hp cho tng loi m, gm cc nguyn liu ch yu sau: bt ngt, mui, tiu, hnh, ng, ti, t, c ci, c trn u di dng bt kh, sau nh lng v ng thnh tng gi nh khong 3g. Gi du sa t: nu nu bng du tinh luyn (du,m) vi cc gia v khc nhau nh: bt t, ng v hng, ti kh, sau lc ly phn du , nh lng v ng gi thnh tng gi nh khong 2g. 2.3.3 Cc sn phm m n lin

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Cng ngh ch bin m si

Hnh 2.13: Cc sn phm m n lin

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Cng ngh ch bin m si

CHNG 3: KT LUN
Him c sn phm no li c tm ph sng rng nh m. Cng him c sn phm no p ng c khu v ca c ngi giu ln ngi ngho nh n. V v vy, cuc ua ginh git th trng ca nhng gi m xem ra kh hp dn. Hng trm nhn hiu m khc nhau khng ngng u t cc dy chuyn sn xut hin i, nng cao cht lng sn phm, a dng mu m hng ha c th p nhu cu ngy cng phong ph ca khch hng. Vit Nam c xem l mt trong nhng quc gia tiu th m n lin nhiu nht chu . Theo d bo ca cc chuyn gia, ngnh sn xut m n lin s tip tc tng trng tc cao, sn lng s tng ln khong 6-7 t gi trong vng 3 nm ti. Hng ti, cc doanh nghip s khng i vo sn xut theo chiu rng m tp trung vo chiu su v a dng ha sn phm vi m gi, m ly, m t, m khng chin, m ti. Suy cho cng, cc sn phm m tuy khng phi l mt sn phm mi m nhng nu cnh tranh mt cch sng phng, chc chn phn thng s nghing v cc doanh nghip c s u t bi bn, bit lng nghe v a ra nhng sn phm va c li cho sc khe ngi tiu dng.

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Cng ngh ch bin m si

TI LIU THAM KHO

1. Bi ging Cng Ngh Ch bin v bo qun lng thc Th.s Vnh Long 2. K thut ch bin lng thc tp 2 bi c hi 3. Lethuylinh.weebly.com 4. http://ebrandium.com/thuvien/marketing/cuoc-chien-mi-an-lien.html 5. Ebook.edu.vn

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