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S Trn Th Thu Tr
CHOCOPIE
Mc lc
TM HIU QUY TRNH SN XUT CHOCOPIE....................................................5
I. GII THIU BNH CHOCOPIE:...........................................................................5
1.1. nh ngha: .............................................................................................................5
1.2. Cc hng sn xut chnh: .......................................................................................5
II. NGUYN LIU: ......................................................................................................9
2.1. Bt m (v cc nguyn liu khc nho bt lm bnh) ...........................................9
2.1.1. Nguyn liu sn xut bt m: cy la m ...............................................................9
2.1.2. Tnh hnh sn xut v tiu th: [ food chemistry + wiki]....................................12
2.1.3. Cu to v thnh phn ht: ................................................................................13
2.1.4. Thnh phn ha hc ca bt m:........................................................................14
Glucid bt m:..............................................................................................................14
Tinh bt:....................................................................................................................... 15
Dextrin: ........................................................................................................................ 16
Pentosan:......................................................................................................................16
Cellulose v hemicellulose: .......................................................................................... 17
Protein bt m:.............................................................................................................17
Lipid bt m .................................................................................................................18
Cht khong: ...............................................................................................................19
Cc vitamin: ................................................................................................................19
Enzym: ......................................................................................................................... 19
Tp cht trong bt m: ................................................................................................ 20
Ch tiu cht lng bt m: ......................................................................................... 20
2.2. Chocolate (v cc nguyn liu khc to chocolate) ............................................20
2.2.1. B cacao:.............................................................................................................20
2.2.2. Bt ca cao : .........................................................................................................21
2.2.3. Cht to ngt: .....................................................................................................22
2.2.4. Sa : ....................................................................................................................25
2.2.5. Cht bo:.............................................................................................................26
2.2.6.Cc nguyn liu khc :.......................................................................................... 28
2.3. Cc nguyn liu sn xut marshmallow: ............................................................. 30
2.3.1. Glucose syrup.....................................................................................................30
2.3.2. Gelatine ..............................................................................................................30
2.4. Ngun nguyn liu khc ....................................................................................... 30
2.4.1. Nc ...................................................................................................................30
Thnh phn ca nc: ................................................................................................ 31
Yu cu cht lng nc: ........................................................................................... 31
2.4.2. Trng..................................................................................................................31
Thnh phn ha hc ca trng g:.............................................................................32
Cht lng ca trng:.................................................................................................32
2.4.3. Cht bo qun.....................................................................................................33
2.4.4. Cht to xp........................................................................................................33
2.4.5. Cht iu v .......................................................................................................33
2.4.6. Mch nha .........................................................................................................34
2.4.7. Cht to mu......................................................................................................35
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CHOCOPIE
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CHOCOPIE
Ha l:.......................................................................................................................... 46
Cm quan: ...................................................................................................................46
c, Phng php thc hin : ............................................................................................ 47
d, Thit b :....................................................................................................................47
Thng s k thut:.........................................................................................................48
3.3.2.4. X l nhit :......................................................................................................50
a, Mc ch : .................................................................................................................50
Hon thin: ..................................................................................................................50
Chun b: .....................................................................................................................50
b, Cc bin i xy ra : ..................................................................................................50
Vt l :.......................................................................................................................... 50
Ha l :......................................................................................................................... 50
Nhit nng chy ca cc dng tinh th b ca cao..................................................50
Ha hc:....................................................................................................................... 51
c, Phng php thc hin : ............................................................................................ 51
d, Thit b :....................................................................................................................52
3.4. Gii thch quy trnh sn xut chocopie ................................................................ 52
3.4.1. Qu trnh phi trn nguyn liu ph v ph gia ................................................52
Thnh phn phi trn .................................................................................................53
3.4.2. Qu trnh nho: ..................................................................................................54
Hnh 15: Thit b nho trn t nm ngang ..................................................................57
u im ca my nho trn tc cao t nm ngang.............................................57
Nhc im ca my nho trn tc cao t nm ngang.......................................57
Nng sut ca my nho trn hot ng gin on...................................................58
3.4.3. To hnh: ............................................................................................................58
Cc yu t nh hng: ................................................................................................ 59
Cu to:........................................................................................................................ 59
Nguyn l hot ng: ...................................................................................................59
c im: .....................................................................................................................60
Thng s thit b:..........................................................................................................60
3.4.4. Nng:................................................................................................................62
Cc bin i vt l: .......................................................................................................62
Cc bin i ha l:......................................................................................................62
Cc bin i ha hc:...................................................................................................63
Cc bin i cm quan:................................................................................................ 63
Cu to:........................................................................................................................ 63
u im:....................................................................................................................... 63
Nhc im:.................................................................................................................64
Nguyn tc: ..................................................................................................................64
Thng s cng ngh: ....................................................................................................65
3.4.5. Lm ngui...........................................................................................................66
3.4.6. Ph nhn:...........................................................................................................66
Nguyn tc:..................................................................................................................66
Nhc im:.................................................................................................................66
u im:....................................................................................................................... 67
Nhc im:.................................................................................................................67
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CHOCOPIE
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CHOCOPIE
- Sn phm ca LOTTE:
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CHOCOPIE
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CHOCOPIE
4g
2g
1.6g
0.3mg
49mg
14g
0.3g
9g
1g
10mg
0.3mg
5g
2g
2mg
67mg
18g
0.4g
9g
1g
10mg
0.3mg
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CHOCOPIE
Bo tng
Cholesterol
Na
Carbohydrate tng
X
ng
Protein
4.5g
2mg
65mg
12g
0.5g
7.2g
1.5g
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CHOCOPIE
Bo tng
Carbohydrate tng
ng
Protein
70g
18g
9g
4g
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CHOCOPIE
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CHOCOPIE
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CHOCOPIE
tai sao moi sp khac nhau lai s dung cac loai lua m ac
hieu khac nhau?
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CHOCOPIE
Hnh 4: Cu trc ht la m
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CHOCOPIE
1-ru ht, 2-ni nh, 3-t bo cha y tinh bt c bao bi mng protein, 4-thnh
cellulose ca t bo, 5-lp aleurone (thuc ni nh nhng s b tch ra cng vi cm, 6v la, 7-v mm, 8-lp t bo ng, 9-lp t bo ngang, 10- lp di v, 11-v ht, 12lp vy, 13-v chi, 14-v th, 15-chi, 16-chi nguyn th, 17-vy r, 18-mm r
V cm: lp v cm chim khong 14.5% khi lng ht la m. V cm c cha mt
lng nh protein, cellulose, vitamin B v cht khong.
Ni nh: chim khong 83% khi lng ht la m, gm hai thnh phn chnh l tinh
bt v protein. Cc cht bo, ng, cellulose, cht khong trong ni nh rt t. Ni nh
l thnh phn c gi tr dinh dng nht trong ht la m. Bt m c xay t phn ni
nh ny.
Phi: phi ht chim khong 2.5% khi lng ht la m. Phi cha khong 15 25%
ng, 15 33% cht bo, 35 40% protein. Ngoi ra cn c enzyme v vitamin.
Lp v cm lm nh hng xu n mu sc ca bt m v lm gim gi tr thc phm
ca bt m. Phi c cha enzyme v cht bo nn lm gim thi gian bo qun bt. V
vy hai thnh phn ny phi c loi ra ti a trong qu trnh sn xut bt m.
2.1.4. Thnh phn ha hc ca bt m:
Thnh phn ha hc ca bt m ph thuc vo thnh phn ha hc ca ht la m v ph
thuc vo hng bt. Cc cht dinh dng trong bt c hng cao th c c th tiu ha
d hn, nhng bt m hng thp li giu vitamin v cht khong hn. Thnh phn bt
m ch yu gm glucid v protid, c th v thnh phn c trnh by bng sau:
Bng 1. Thnh phn ha hc ca bt m
Tn sn phm
T l
ly bt
Tro
%
Cellulose
%
Pentosan
%
Tinh
bt
%
Cht
bo
%
Ht
100
1,74
1,51
6,42
62,99
2,06
Bt thng
hng
10,14
0,47
0,13
1,57
80,1
0,99
Bt hng 1
22,4
0,53
0,22
1,84
77,84
1,2
Bt hng 2
47,5
1,2
0,48
3,44
72,52
2,02
Gluten, %
t
Kh
Protein
42,7
4
15,16
12,51
11,58
10,33
12,9
11,15
16,95
14,8
39,1
6
43,2
1
48,4
2
Glucid bt m:
Glucid l thnh phn ch yu trong bt m, chim ti 70 90% theo cht kh ty theo
loi bt m v ging la m dng sn xut loi bt .
Glucid l thnh phn to nn cu trc xp, to ngt, to mu sc, v to mi thm.
Bng 2. Thnh phn cc loi glucid trong bt m
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CHOCOPIE
Glucid
T l (%)
ng
0,6-1,8
Dextrin
1-5
Tinh bt
80
Cellulose
0,1 2,3
Hemicellulose
28
Pentosan
1,2 3,5
Tinh bt:
Tinh bt chim khong 80% glucid bt m. Tinh bt la m c cu trc ht trn, kch
thc ht t 5 50 m.
Hnh 5: Tinh bt la m
Tinh bt l thnh phn quan trng nht ca bt m, c nh hng ln n cht lng bt
nho sau ny. ln v nguyn ca ht tinh bt c nh hng n tnh rn chc, kh
nng ht nc v hm lng ng trong bt nho. Ht tinh bt nh v ht tinh bt v s
b ng ha nhanh hn trong qu trnh sn xut. Tinh bt bao gm hai cu t l amylose
v amylopectin.
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CHOCOPIE
m khong 20%, khi lng phn t ca amylose trong tinh bt m khong 350.000 vC,
mc polimer ha l khong 2000 2200 gc glucose. Bt cha nhiu amylose th
bnh s gin hn v d v.
Amylopectin c cu to t cc gc glucose lin kt -1,4 v -1,6 glucoside v vy m
amylopectin c cu trc mch nhnh. Phn t amylopectin ca tinh bt m c hn 10.000
gc glucose lin kt vi nhau, khi lng phn t amylopectin ca tinh bt la m khong
90.000.000 vC, trong cc mch nhnh cha khong 19 20 gc glucose. Phn t
amylose c cu to nh nhng chm nho trong xen k hai loi vng: vng 1 c cu to
cht, sp xp c trt t v c tinh th do kh b thy phn; vng th hai sp xp
km trt t, c nhiu im phn nhnh v khng c tinh th nn d dng b thy phn.
Amylopectin ch ho tan trong nc nng, to dung dch c nht cao, rt bn vng v
chnh amylopectin to cho sn phm c tnh dai, n hi.
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CHOCOPIE
trong nc v pentosan khng tan trong nc, chng ch khc nhau mc phn
nhnh, pentosan khng tan c mc phn nhnh ln hn.
Cellulose v hemicellulose:
Cellulose chim khong 0,1 2,3%, hemicellulose chim 2 8% thnh phn glucid ca
bt m. Cellulose khng c ngha v mt dinh dng v c th ngi khng th tiu
ha, nhng c tc dng gip tng nhu ng rut, gip tiu ha tt.
Cc loi ng:
Gm cc loi nh glucose, fructose, maltose, saccharose chim khong 0,1 1%
glucid bt m. Chng tham gia phn ng Maillard to mu cho sn phm.
Bng 3. Thnh phn cc loi ng c trong bt m
Loi ng
Fructose
Glucose
Maltose
Saccharose
Raffinose
Glucodifructose
Oligosacchride
Hm lng
0,02 0,08
0,01 0,09
0,05 0,10
0,10 0,40
0,05 0,17
0,20 0,30
1,20 1,30
Protein bt m:
Protein l thnh phn c bit quan trng trong bt m v protein ng vai tr chnh trong
vic to nn cu trc cho sn phm. Protein ca bt m chim hm lng khong 8 - 25%
cht kh. Cu trc ca protein nh hng ti cht lng gluten, m cht lng gluten li
nh hng quyt nh tnh cht ca bnh Chocopie. Phn t protein c 4 bc cu trc,
nu t l cu trc bc 3 v bc 4 nhiu hn th gluten ca bt cht hn sc cng t ln
hn th cht lng bnh tt hn.
Protein ca bt m gm bn nhm chnh: albumin, globulin, prolamin v glutelin. Trong
ch yu l prolamin v glutelin, chim ti 70 80%. Hai protein ny ca gluten bt
m c kh nng to hnh, c bit l c kh nng to ra bt nho c tnh c kt, do v
gi kh, cui cng khi gia nhit to thnh cu trc xp cho sn phm.
Albumin: albumin ca bt m cn gi l: leukosin. Chim 5 - 15% protein bt m. Khi
lng phn t 12.000 60.000 vC. Albumin tan c trong nc. B kt ta nng
mui (NH4)2SO4 kh cao (70 - 100% bo ho).
Globulin: globulin ca bt m cn gi l edestin, chim khong 5 10% protein bt m.
Globulin khng tan hay tan rt t trong nc, tan trong dung dch long ca mui trung
ha (NaCl, KCl, Na2SO4, K2SO4), b kt ta nng (NH4)2SO4 bn bo ha.
Prolamin: (gliadin) chim khong 40 50% protein ca bt m. Gliadin khng tan trong
nc v dung dch mui, ch tan trong dung dch ethanol hoc isopropanol 70 80%. Bt
m c khong 20 30 loi glyadin khc nhau c khi lng phn t trong khong 30.000
80.000 vC, cc protein ca la m thng dng n chui. Gliadin c trng cho
co gin ca bt nho, c tnh a hnh rt ln.
Glutelin: (glutenin) chim khong 30 45% protein ca bt m, glutenin ch tan trong
dung dch kim hoc acid long. Glutenin c cu trc bc 4 phc tp, c xu hng lin
kt vi nhau bng cc tng tc a bo, bng lin kt hydro v bng cu disunfua ln hn
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CHOCOPIE
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CHOCOPIE
Hm lng
0,38 0,72
1,12 1,188
0,60 1,00
0,52 0,88
Cht khong:
Cht khong ch tp trung nhiu trong phn v v phi ht la m, v th bt m cht
lng cao l bt m c hm lng cht khong thp.
Cc vitamin:
Trong bt m c cha rt nhiu vitamin nh B1, B6, PP, EVitamin cha nhiu lp
aleurone. Ty theo hng bt m th hm lng vitamin cng khc nhau. Hng bt cng
cao th vitamin cng thp v ngc li.
Bng 5. Hm lng cht khong v vitamin trong cc loi bt m
Bt thng hng
Bt loi I
Bt loi II
Vitamin (mg/kg)
B1
B2
PP
0,5
0,4
10
1,0
0,5
20
2,8
0,8
60
Enzym:
Trong bt m cng c h enzyme nh trong ht la m nhng hm lng v hot
khc nhau ty theo loi bt, bt loi thp th c hot cao v ngc li.
Hai loi enzym c ngha quan trng nht trong sn xut l: h enzym amylase v h
enzym protease.
H enzym amylase trong bt m gm amylase v amylase.
- amylase thy phn tinh bt thnh dextrin, pH ti thch hot ng l 5,6 6,3, nhit
thch hp l 630C.
- amylase thy phn tinh bt thnh ng maltose v cc dextrin gii hn, pH ti
thch hat ng l 4,8 v nhit thch hp l 50 - 520C.
H enzym protease: Protease phn gii cc phn t protein c cu trc bc ba, bc bn do
gluten b vn nt lm gim kh nng lin kt vi nc. Tuy nhin trong giai on u
qu trnh thy phn ny rt cn thit cho s dm chn bt nho v lm bt nho do hn.
Protease bt m c hot mnh nhit 45 - 470C v pH = 4,5 5,6.
Ngoi hai loi enzyme trn, trong bt m cn c lipase, lipoxidase, tyrosinase cng nh
hng n cht lng bt m. Lipase thy phn lipid thnh glycerine v acid bo cn
lipoxidase oxy ha cht bo khng no thnh peroxyde, y l mt cht oxy ha mnh c
nh hng ti gluten v trng thi ca protease.
- 19 -
CHOCOPIE
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 Fe
D lng ha cht tr su
Nm c
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 0,75%
Khng ln hn 3,5 (s ml
NaOH 1N trung ha cc acid
c trong 100g bt)
Khng ln hn 30 mg/kg
Nm trong gii hn cho php
Khng c
Khng c
- 20 -
CHOCOPIE
Ngoi ra, b cacao cn c chit trc tip t ht cacao xay v loi mm. Mt s dung
mi thng dng chit b cacao nh: tricloethylen, cyclohexan, ru etylic,
isopropylic
y l ngun nguyn liu khng ch cung cp cht dinh dng cho c th, c cha mt
lng ln cht polyphenol chng oxy ha t nhin; m trong qu trnh ch bin, b cacao
s gip to ra hng v thm ngon c trng cho chocolate. Do n c kh nng kt tinh
a hnh ty theo nhit , dng b kt tinh c cu trc tinh th mn, bng, v thm c
trng, tan chy nhanh di iu kin thn nhit.
T lu, ngi ta c gng nghin cu ng dng mt s cht c kh nng thay th b
cacao gim gi thnh sn phm; va khc phc nhng kh khn trong qu trnh x l
nhit chocolate, va lm tng thi gian s dng, mc chu nhit, cng, c tnh
cm quan Tuy nhin, cc cht thay th ch tng t b cacao v tnh cht vt l, ha
l, nhng li khng to c hng v c trng cho sn phm chocolate nh b cacao.
Bng 7: Mt s ch tiu i vi b cacao lm nguyn liu sn xut chocolate
STT
Tn ch tiu cht lng
Tiu chun
1
Ch s acid
<4
2
Ch s x phng ha
188 - 195
3
Ch s Iod
32 - 42
4
Ch s kt tinh
45 - 50
o
o
5
T trng (95 C / 30 C)
0,898 - 0,904
2.2.2. Bt ca cao :
Nguyn liu bt cacao c lm t ht cacao th ( c ln men, nghin ra v tin hnh
p b). Yu cu l trong bt cacao, hm lng mm v mnh v vn (do tch cha ht
trong qu trnh sn xut bt cacao) phi thp hn 5% tng lng cht kh.
C hai loi bt ca cao thng c sn xut :
Bt giu b: cha 18 - 22% b, thng dng ch bin nc gii kht, bt sa cacao (
Milo, Ovaltine )
Bt kit b: cha 10 - 12% b, thng dng ch bin bnh, ko, kem v cc sn phm
khc. tng t l cht bo, ngi ta c th thm B thc vt thay th CBS (Cocoa
Butter Subtitute). Tuy nhin, chocolate sn xut hon ton t b ca cao s c v thm
ngon hn loi chocolate dng b thc vt thay th. Chocolate Chu u cho php dng
5% CBS, cn Hoa K khng cho php s dng CBS trong cc sn phm mang tn
chocolate.
Di y l thng s tham kho v thnh phn cu to ca bt ca cao. Lu rng cc con
s ny thay i theo iu kin rang, kim ha v qu trnh p s dng trong sn xut
Bng 8: Thnh phn bt ca cao
m (% )
3.0
B (%)
11.0
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CHOCOPIE
5.7
Tro (%)
5.5
2.2
0.8
1.9
0.04
0.08
1.4
Nit tng
4.3
3.4
Protein
Nit (hiu chnh theo alkaloid) x 6.25 (%)
21.2
Theobromine (%)
2.8
H
H
4
OH
5
H
OH
3
2
OH
1
HOH 2 C
2
O
O
H
3
OH
OH C 5
4 CH OH
2
H
6
- 22 -
CHOCOPIE
Saccharose (cn gi l sucrose) l tinh th khng mu, khng mi, c v ngt, tan nhiu
trong nc, nht l nc nng, nng chy 1850C, t trng: 1,5879 g/cm3.
Hm lng saccharose cng ln cng chng t ng knh c cht lng cng cao v
do ng se b ket tinh trong qua trnh nng
cng tinh khit.
Vai tr ca ng trong sn xut bnh Chocopie l to ngt cn thit theo yu cu sn
phm, iu v cho bnh. Nu ta dng nhiu ng qu lm s bnh cng. Tuy nhin, v
ngt ca bnh Chocopie c th thay i ty thuc vo s thch ca ngi tiu dng. Do
vy t l dng ng trong sn xut bnh c th thay i.
Yu cu cht lng ng:
Trong sn xut bnh Chocopie, ngi ta thng s dng ng tinh luyn vi cht lng
theo tiu chun TCVN 1695-87.
Cc ch tiu cm quan:
- Hnh dng: dng tinh th tng i u, ti kh, khng vn cc.
- Mi, v: tinh th cng nh dung dch ng trong nc ct c v ngt, khng c mi v
l.
- Mu sc: tt c cc tinh th u sng, to dung dch trong sut vi nc ct.
Ch tiu ha l:
Bng 9: Ch tiu ha l ca ng saccharose
m
0,14%
ng kh
0,15%
axit (pH)
7
tinh khit
99,75%
T l tro
0,15%
b, ng nghch o
Cu to ha hc
?
nhit cao, vi xc tc l enzyme invertase hoc HCl, saccharose b thy phn to
thnh ng nghch o. Phn ng nghch o ng nh sau:
-tang ham lng chat kho
E.invertase
;HCl;To
C12H22O11 + H2O
C6H12O6
+ C6H12O6 (ket tinh cua saccharose)
Saccharose
Glucose
Fructose -tang v ngot
-tang o hoa tan
(+66.50)
(+52.50)
(-92.40)
Nh vy phn ng lm thay i gc quay cc t phi sang tri nn gi l ng
nghch o.
Li ch ca phn ng ny l tng lng cht kh 5,26%, tng v ngt, tng ha tan ca
ng, trnh hin tng kt tinh li nh tnh ha tan cao ca fructose v tnh kh kt tinh
ca glucose.
Tnh ha tan ca ng chung khng nhng c th c tng ln nh thm ng nghch
o m c khi thm glucose hay syrup glucose. iu cn cho php iu chnh nht
ca cc dung dch ng. Khi lm lnh cc dung dch ng bo ha saccharose (thu
c nhit cao) s to nn cc dung dch qu bo ha ca saccharose. Vn tc kt
tinh t saccharose ca cc dung dch ny cng nh kch thc cc tinh th to thnh c
th gim ng k nh thm vo dung dch glucose, ng nghch o, syrup glucose.
Tnh cht ny c ng dng trong k ngh mt ko to nn cc sn phm trong c
saccharose d nng rt cao nhng vn khng kt tinh.
c, Sorbitol
Sorbitol c xem l glucitol, trong nhm aldehyde (- CHO ) ca glucose c thay
th bng nhm CH2OH.
- 23 -
CHOCOPIE
glucose
sorbitol
- 24 -
CHOCOPIE
2.2.4. Sa :
Thnh phn chnh ca protein sa bao gm: Casein, lactoalbumin, v lactoglobulin.
Sa b, sa tru, sa d thuc loi sa Casein v lng Casein chim > 75% tng s
protein. Sa c kh nng to gel, to nh tt.
Trong sn xut bnh Chocopie s dng sa bt nguyn kem l loi sa cha 26 42% cht bo.
Bng 10: Ch tiu cht lng ca sa bt nguyn kem (TCVN 5538:2002)
Ch tiu
Ho hc
Ho l
Cm
quan
Vi sinh
m (%)
chua (oT)
Hm lng cht bo (%)
Hm lng m (%)
Ch s khng ho tan 50oC
mn
Mu sc
Mi
V
Tp cht
Sa bt nguyn kem
5
20
26 - 42
34
1/50
Ht mn, kt dnh tt
Vng nht
Mi thm c trng
V bo, khng c v l.
Khng c
5.104
10
0
0
10
Sa cung cp rt nhiu cht dinh dng cho c th v trong qu trnh sn xut (trong khi
gia nhit), cc acid amin trong sa s tham gia vo cc phn ng to mu lm tng
mu cho chocolate thnh phm (phn ng Mailard).
- 25 -
CHOCOPIE
Ta c th dng nguyn liu sa dng bt hoc dng lng (sa ti). Tuy nhin, ngi
ta thng dng sa bt hn do sa ti c hm lng nc cao (trn 87%) li cha rt
nhiu cht dinh dng, nn rt d b bin cht v h hng di tc dng ca vi sinh vt.
Ngoi ra, sa bt cn c mt s u im nh: d bo qun v bo qun c lu, dung
tch nh, chuyn ch thun li Do , sa bt l dng l tng nht thun tin cho qu
trnh sn xut chocolate. Nhng cn phi lu n ch bo qun i vi sa bt. V
n c tnh ht m mnh nn phi bao gi tht kn, bo qun ni kh ro, mt m, m
tng i trong kho khng qu 70 - 75%, nhit khng qu 15oC.
28%
26,5%
38%
5,5%
- 26 -
CHOCOPIE
Yu cu
Trng hoc trng ng
Thm c trng, khng c mi hi,
chua
48 51
0,1 0,15
0,2 0,3
0,6 1,25
Khng c
Khng c
Theo tiu chun B Y T
- 27 -
CHOCOPIE
1. Cht nh ha
a, Lecithin
Lecithin l t c miu t cho c phosphatidylcholin v hn hp ca phospholipid.
Lecithin sn xut cng nghip cha cc phospholipit khc nhau nh phosphatidylcholin,
photphatidylethanollamin v phosphatidylinositol. Cu trc ho hc ca chng nh sau:
O
O
R1
R1
CH2
CH
CH2
O
O
R2
R2
CH
O
O
H2C
H 2C
O
CH2 NH2
OH
OH
OH
OH
OH
Phophatidylethanollamin
OH
O
OH
Phophatidylinositol
HO
CH2
HO
CH
H2C
O
O
R1
HC
R1
H2C
R2
Monoglyceride
Diglyceride
Hnh 11: CTCT ca monoglyceride v diglyceride
Vi R1 v R2 l cc acid bo.
Chng cha ester tng hp bng cch xc tc chuyn ho ca glycerol vi triglyceride.
- 28 -
CHOCOPIE
Chng cng c chuyn trc tip t glycerol v acid bo trong iu kin mi trng
kim. Bng cch ny ta thu nhn c sn phm chim ti 90% l monoglyceride.
c, Ester polyglycerol ca acid bo
Ester polyglycerol ca acid bo c s dng trong cng ngh lm bnh. Chng c cu
trc ho hc nh sau:
OR2
OCH2 C
CH2 O R3
n
H
Trong R l cc acid bo
Ester polyglycerol ca acid bo. y R1, R2 v R3 l cc acid bo, n >1.
R1
Lecithin dng tinh khit l mt khi kt dnh, c mu sng, khi gia nhit th tr nn
mm v ha tan tt trong cht bo. N c kh nng to ra nhng lp mng trn b mt
phn chia gia pha a nc v pha a bo, trnh s tch pha. Ngoi ra, vic b sung
lecithin (dng dng bt) cn gip gim nht ca khi hn hp chocolate sau qu trnh
nghin. Do m lecithin c s dng nh mt cht nh ha trong cng ngh thc
phm.
Trong ht cacao c t 0,3 - 0,4% lecithin so vi trng lng ca ht v chim 0,1% trong
v trng thi lin kt.
Ngoi ra, ta c th s dng mt s cht to nh khc nh: mono - v di - glycerides, mui
amonium ca acid phosphatidic, polyglycerol polyrecinoleate, sorbitan monostearate,
sorbitan tristearate, polyoxyethylene (20) sorbitan monostearate.
Bng 13: Hm lng cho php ca cc cht ph gia (Codex 87 1981)
Cht to nh
Hm lng ti a trong
sn phm (g/kg)
Mono - v di glycerides ca acid bo
GMP
Lecithin
GMP
Mui ammonium ca acid phosphatidic
10 g/kg
Polyglycerol polyrecinoleate
5 g/kg
Sorbitan monostearate
10 g/kg
Sorbitan tristearate
10 g/kg
Polyoxyethylene (20) sorbitan monostearate
10 g/kg
Tng hm lng cht nh ha
15 g/kg (dng lin kt )
2. Vani :
C dng tinh th hnh kim, dng bt, khng mu, c mi thm c trng, tan trong
ru etylic. Va-ni thng c cho thm vo lm cho sn phm dy mi thm.
Mt s tiu chun v va-ni
Tn ch tiu
Nhit nng chy
Nc
Tiu chun
81 - 83oC
< 0,5%
- 29 -
CHOCOPIE
< 0,05%
<10 ppm
Ngoi ra: mui (sodium chloride), cc vitamin, cc cht mu, ph gia bo qun cng
c dng ci thin tnh cht ca sn phm, ko di thi gian bo qun v tng gi tr
cm quan ca sn phm. Cc cht ph gia trn gp phn rt ln vo vic a dng ho cc
dng sn phm chocolate.
2.3. Cc nguyn liu sn xut marshmallow:
- Gellatin
- ng
- Syrup t tinh bt ng
- Mui
2.3.1. Glucose syrup
Glucose syrup hay ng nha l sn phm ca qu trnh thy phn tinh bt. Thnh phn
ch yu trong ng nha l maltose, ngoi ra cn c D-glucose v cc dextrin. Ngy nay
ngi ta hay dng enzyme lm cht xc tc thy phn tinh bt khng nhng nng cao
c cht lng sn phm m cn hn ch c s nhim mi trng.
ng nha d b ln men to ra v chua v mi ru. V th ng nha c chn phi
c nng cht kh trn 80%
2.3.2. Gelatine
-nh gi cht lng gelatine: bn ca gel khi ng
-c trng bi Bloom: l khi lng tnh bng gam cn thit tc dng ln b mt mu
gel th nghim khi gel ln xung 4mm
-Khi gel th nghim: hm lng gelatine 6.67%, khun c chiu cao 10mm, gi n
nh 10oC trong 16-18h, sau to hnh bi ng c ng knh 14.7mm
-Gelatine trn th trng c bloom trong khong 50-300 Bloom (gam)
-To ra dng gel mm do, trong sut, nghch o nhit khi lm ngui di 35oC
-Gelatine tan trong nc, to ra cm gic sn phm tan trong ming. Gelatine c bn
gel cao(>200g bloom) c kh nng hp th nc tt hn v c nhit tan chy cao hn
gelatine c bn gel thp. Gelatine c bn gel thp cn dng vi liu lng cao, to
ra sn phm c nht cao v dai hn
-Trong cng ngh sn xut Marshmallows, gelatine ng dng phi tha mt s tnh
cht sau y: Bloom: 200-260, nht: trung bnh-cao, liu lng(%): 2-5%
2.4. Ngun nguyn liu khc
- Nc
- Vanni
- Cht bo qun
2.4.1. Nc
Nc l nguyn liu khng th thay th trong cng thc lm bnh Chocopie. Vi s c
mt ca nc, khi bt nho mi c cu trc v nhng tnh cht cng ngh c trng.
Ngoi ra, nc cn c tc dng ha tan cc nguyn liu cn thit khc: ng, mui
to thnh hn hp ng nht, gp phn to bng, mn, do, c tnh cht quyt nh
n cht lng cho sn phm.
- 30 -
CHOCOPIE
CHOCOPIE
Protid
12,5%
Lipid
0,3%
Glucid
0,5 - 0,9%
47 54%
15 17%
0,7 1,6%
27 36%
0,7 1%
Rt phong ph tr vitamin C
- 32 -
CHOCOPIE
74.8
10.9
1.5
12.3
- 33 -
CHOCOPIE
Yu cu
0.0014%
0.5%
Trng hoc vng nht
Yu cu
99%
50 ppm
0.4%
Khng c
Trng tinh
Ch tiu
Cm quan
Ha hc
- 34 -
CHOCOPIE
Vi sinh
Tro sunfat(%)
Ch
Asen
Tng s vi khun hiu kh
Tng s nm men, nm mc
Coliforms
< 0.1-0.5
0.5 mg/kg
0.5 mg/kg
104 khun lc/g
100 khun lc/g
10 khun lc/g
2.4.7. Cht to mu
Khi chn mu, trc ht phi m bo cht mu khng c hi i vi c th ngi,
sau mi ch n mu sc, tan, bn mu v cc phn ng bin mu khc.
Cc cht mu thng dng trong sn xut bnh Chocopie l: tartrazin (vng chanh),
ponceau 4R ( ti)
Bng 22: Ch tiu cht lng ca cht mu thc phm
Hm lng cht bay hi ( 1350C)
Hm lng cht khng tan trong nc
Hm lng kim loi nng
Asen (tnh ra As2O3)
Ch
10 %
0,5 %
1,4 ppm
10 ppm
- 35 -
CHOCOPIE
Bt m
Chun b bt
Cc nguyn
liu khc
To hnh
Marshmalow
Tri marshmallow
Ghp bnh
chocolate
Nhng chocolate
ngui
Np v ng gi
Sn phm
- 36 -
CHOCOPIE
Nc
Gelatine
Saccharose
Ngm
Nu
Glucose syrup
syrup
Nho trn
Marshmallow
2%
21.8%
45.72%
30.48%
- 37 -
CHOCOPIE
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CHOCOPIE
ng knh
trong (mm)
Dung tch
cha (lt)
Nng sut
nu
(kg/m)
Cng sut
khuy (kW)
NK0,15/6
750
150
60
0,75
NK0,3/6
900
300
120
2,2
- 39 -
CHOCOPIE
-Vt l: nguyn liu dng lng sau nho tr thnh dng st, khi ko sau nhi ny ng
nht v c xp nht nh
-Ha hc: khng ng k do nhit nho thp ch yu l phn ng to gel ca gelatine
Thit b
Model
Capacity Ltr
CNM 20
20
CNM 40
40
CNM 60
60
CNM 80
80
Motor HP 220v
0.5
1.5
Khi lng Kg
125
170
195
220
Rng
400
600
650
700
Di
650
800
900
1000
cao
900
1100
1200
1300
- 40 -
CHOCOPIE
B cacao,
sa,ng mn
Phi trn
Nghin tinh
Lecithin
o trn nhit
X l nhit
Chocolate
- 41 -
CHOCOPIE
- 42 -
CHOCOPIE
Khi ng my, cho b cacao vo trc, sau cho t t ng, sa vo. Sau thi gian
o trn, ta tho sn phm cho vo thng cha, chun b cho giai on nghin.
- 43 -
CHOCOPIE
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CHOCOPIE
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CHOCOPIE
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CHOCOPIE
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CHOCOPIE
Thng s k thut:
Cc cnh khuy quay vi vn tc v chiu khc nhau.
- 48 -
CHOCOPIE
- 49 -
CHOCOPIE
gip cho qu trnh bay hi m hiu qu hn, trong qu trnh o trn ta cn gia nhit
thm cho khi nguyn liu.
- 50 -
CHOCOPIE
Dng tinh th
- 51 -
CHOCOPIE
d, Thit b :
Cu to: Thit b gm 3 khu vc c
gn cc b phn trao i nhit ring.
Chocolate s c bm vo v di chuyn
theo dng xon c xuyn qua cc phn
trao i nhit. Nhit lm mt v mc
dng chy chocolate c th c ci
t chnh xc t c lng nhit trao
i theo yu cu. Cc u d nhit
c t sau mi khu vc trong thit b
c th o nhit ca c khi
chocolate v nc lnh.
- 52 -
CHOCOPIE
Chun b: phi trn cc nguyn liu ph thnh nh tng chun b cho qu trnh nho
trn c tt (chc nng quan trng ca h nh tng l lm bn h bt xp, gip bnh
thnh phm c xp t yu cu v phn tn cc ht cu bo).
Nguyn liu ph phi trn bao gm:
Cht nh ha: mono v diglyceride (471), polycerol ester (475), lecithin (322).
Cht bo qun: calcium propionate (282).
Cht iu v: acid malic (296), acid citric (330).
Hng tng hp: trng, sa, b.
Mu thc phm tng hp: ponceau 4r (124), tartrazin.
Thnh phn phi trn
Thnh phn nguyn liu tham kho theo bnh Jaffa cake t biscuit, cracker and cookie
recipes for food industry
Thnh phn
Jaffa cake
Bt m
100
ng knh
86.59
Glucose syrup 80%
6.95
Du
2.57
Trng ti
69.52
Amm. Bic.
0.64
Soda
0.5
ACP
0.5
Glycerin
3.09
Mu thc phm
0.1
Nc
3
b, Cc bin i:
Bin i vt l: nhit tng nh.
Bin i ha l: nc, du v cc hp cht tan trong nc du to thnh h nh tng
ng u. C s ha tan cc cht kh: CO2, O2
c, Thit b phi trn:
- 53 -
CHOCOPIE
- 54 -
CHOCOPIE
Hai protein gliadin v glutenin khng tan trong nc s hp th nc, dui mch, nh
hng sp xp li thnh hng v lm pht sinh cc tng tc a bo v hnh thnh cc
cu disulfua mi, kt qu hnh thnh mng protein 3 chiu c tnh nht, do, dnh, n
hi, bao xung quanh cc ht tinh bt v nhng hp phn khc. Hn hp gi l bt
nho.
- Tinh bt c trong bt m khong 70%, cng nhit bt nho ni trn, n lin kt
khong 30% nc nh amilose v amilopectin (do hai cht ny nu trng thi kh th
lin kt vi nhau bng lin kt hidro, nu cho nc vo th lin kt hidro ngoi gia tinh
bt - nc c hnh thnh lng nc t do gim).
- Mui n phn ly thnh cc ion. Cc ion lm tng hng s in mi ca nc, lm gim
dy v in tch ca lp ion kp bao quanh cc protein, lm cho cc phn t protein
n gn nhau hn, hnh thnh cc tng tc a nc v k nc, to nn nhng phn t
protein c khi lng phn t ln, tng cht ca khung gluten.
-
Bin i ha hc:
S oxy ha cht bo di tc dng ca oxy.
- 55 -
CHOCOPIE
- 56 -
CHOCOPIE
- 57 -
CHOCOPIE
Khi mun ti nho trn bt th phi bt t thng cha vo thit b cho nn s kh khn
hn thit b t ng.
Hnh dng trc khuy thng c thit k thc hin ng thi c 3 chc nng l
khuy trn, phn tn v nho nn s khng c chc nng no l ti u.
Do c cc cnh khuy nm tm ca thng cha bt nn khi bt ra s t nhiu gp cn
tr, ngoi ra s c mt phn bt b kt vo trc v cnh khuy nn ch b quay trn ch
khng c nho trn.
Thit b thng nng v gy nhiu rung ng nn phi ch thit k sn nh, nht l khi
thit b khng t tng trt.
Nng sut ca my nho trn hot ng gin on
Ngi ta c 2 cch ni v nng sut my nho trn, l tnh theo th tch thng cha
bt hay tnh theo khi lng bt nho / m. Nhng yu t cn quan tm chnh l khi
lng bt ti a trong tng m c nho trn hiu qu, n ph thuc vo cng sut
motor v th tch vng khng gian m trc khuy v cnh khuy hot ng hiu qu,
ngoi ra c cn ph thuc vo bn cht ca loi bt nguyn liu.
Nng sut thng thng ca my nho trn l 500-1000kg.
Hnh 16: Khi bt nho sau khi qua thit b nho trn
3.4.3. To hnh:
Loi bt nho ny rt t bo v giu ng, c xu hng dnh cng vo b mt bng ti
trong qu trnh nng. V th b mt bng ti cn c trng du trc khi bt c t
ln chun b nng. V c tnh khi bt nho khng c mng gluten dai nn rt d b
chy ra khi nng nhit cao, ngi ta thng dung bng ti c bit va chng dnh,
va hn ch c s chy ra khi nng ca bt. Loi du thng s dng l loi du c
- 58 -
CHOCOPIE
- 59 -
CHOCOPIE
- 60 -
CHOCOPIE
Hnh 17: My p ct
- 61 -
CHOCOPIE
- 62 -
CHOCOPIE
Bin i trng thi: di tc dng ca nhit cao, trng thi ca sn phm bin i
ng k. Di tc ng nhit nng ln thnh phn ca khi bt, protein b ng t
gii phng nc cn tinh bt th b h ha hnh thnh cu trc lp v bnh: mm, xp,
tch tng lp.
Cc bin i ha hc:
Tinh bt h ha mt phn, v b phn hy to dextrin, ng.
Xy ra phn ng Maillard gia ng kh v acid amin trong giai on u ca nng
(nhit thp).
Xy ra phn ng Caramel lm mt ng nhng to mu nu sn phm khi nhit
nng ln cao.
Cc bin i ha sinh v sinh hc: nhit nng cao (2000C) nn tiu dit ht cc vi
sinh vt.
Cc bin i cm quan:
Qu trnh nng xc tin s bin i tnh cht sinh l ha ca cc thnh phn tham
gia cu thnh bnh bn thnh phm, lm cho bnh thnh phm chn. S bin i dn
n s to thnh hng v, mu sc c trng v lm tng gi tr cm quan ca sn phm.
c, Thit b: l nng ng hm
Cu to:
Bao gm 1 ng hm (c th di ti 120m v rng 1,5m), bnh s c vn chuyn
xuyn qua ng hm bng bng ti trn nhng tm bng kim loi hay trn mt dy
cuaroa c c l hay dng li an bng kim loi (bng ti c thm du). My c chia
lm nhiu vng gia nhit. Trong mi vng nhit v m c kim sot mt cch
c lp bng ngun nhit v van hi. Chng c th gi li hay loi b m bng cch to
s cn bng gia khng kh mi v khng kh tun hon bn trong. Hi nc (trong thit
b un trc tip l sn phm ca qu trnh t) c tch ra trong tng vng ring bit.
C th thit k thnh h thng thu hi nhit.
H thng my tnh c lp trnh kim sot tc ca dy cuaroa, lng nhit cn cung
cp, v tr ca cc van kh c th t ng thay i iu kin nng trong tng vng, c
th sn xut ra nhng chng loi bnh Chocopie vi mu sc v m khc nhau.
u im:
C th dng nng rt nhiu loi bnh khc nhau.
Nng sut ln.
Kim sot qu trnh chnh xc.
- 63 -
CHOCOPIE
- 64 -
CHOCOPIE
- 65 -
CHOCOPIE
- 66 -
CHOCOPIE
Yu cu khi ph nhn:
Tc u phun phi cng tc di chuyn ca bng ti.
Lng mashmallow phun va phi, khng qu nhiu lm nh hng ti qu
nhn.
trnh kp
- 67 -
CHOCOPIE
- 68 -
CHOCOPIE
- 69 -
CHOCOPIE
- 70 -
CHOCOPIE
fat bloom(n hoa do cht b) l do b bo qun trong iu kin nhit thay i, khi
nhit cao hn 22oC, cht bo bn trong Chocolate s b nng chy v thot ra ngoi b
mt, khi gp nhit thp, cht bo ny s kt tinh trn b mt Chocolate to thnh 1 lp
phn trng, nu dng tay di nh s thy lp phn ny tan ra gi l fat bloom. Trng hp
ny vn c th n c v gi nguyn mi v nhng sn phm khng c p.
B mt lng, bng, mn
Mi v: Mi thm c trng ca Chocolate.
3.4.9. Lm ngui:
a, Mc ch: lm cho lp v chocolate ca bnh ng c li.
b, Cc bin i quan trng trong qu trnh:
Bin i vt l: nhit bnh gim, c s co th tch ca lp v chocolate.
Bin i ha l:
Chocolate chuyn t th lng sang th rn.
Bnh c th b ht m lm cht bo kt tinh v gy ra hin tng n hoa trn b mt v
chocolate.
Nu lm mt qu nhanh c th lm tng nguy c chocolate chm ng lm xut hin cc
tinh th khng mong mun, lm cho cu trc chocolate b mm v khng c mn.
Cc bin i khc: khng ng k.
c, Cc yu t nh hng:
Nhit : nhit ti ca vo bung lm mt c th gy sc nhit lp v chocolate, lm
cho b mt lp v khi ng li b rn nt, khng c lng mn.
m tng i ca khng kh: khi m tng i ca khng kh trn 80% th
chocolate en s ht m. m cao v nhng iu kin lm cho hi m trong khng kh
ngng t li c th gy nn hin tng n hoa trn b mt chocolate lm cho v bc
khng c p.
d, Thit b:
Thit b lm mt n gin nht l bung i lu nhit, tc nhn l khng kh lnh c
tun hon bn trong, trong nhit ti tm ca bung l nh nht. Tuy nhin, m
ca khng kh bn trong bung lm mt l kh cao v nhit ti ca vo bung s c
th gy sc nhit chocolate. trnh cho v chocolate khng b ht m, khng kh bn
trong bung lm mt nn c lm kh v c tun hon lin tc. Vic lm kh khng
kh c th thc hin bng cch a khng kh mi vo c nhit thp hn nhit khi
s dng n. Sau , trong bung lm mt s c cc vng khng kh c nhit l 13
19oC, 10 13oC v 13 15oC, y l iu kin nhit thch hp nht.
Bng ti a bnh chocolate i vo bung lm mt thng c bc bng nha. Bng ti
nn c chiu dy mng thi s tiu hao nhit cng nhiu cng tt, v n c th d
dng i qua c on ng - ni m sn phm s tch ra khi n. Nh bng ti c th un
cong theo on ng nn chocolate d dng tch ra v tt c cc vt ui, cc git nh
hoc cc phn chocolate trn ra ngoi khc cng s c ly i v rt xung mt bng ti
khc bn di. Cng c th s dng thm dao co m bo cho bng ti cng sch
cng tt.
Nn bng ti quay v v tr ban u sau khi ra khi bung lm mt, khi vn chuyn
nhng sn phm mi vo lm mt th nhit bng ti bng vi nhit phng v khng
qu lnh. Thng thng s c mt ngi cng nhn ng gia thit b bc v o v ca
- 71 -
CHOCOPIE
- 72 -
CHOCOPIE
Thc pham
V tr luc bat au ong bao b
Thc pham
V tr bao goi tiep theo
San pham
- 73 -
CHOCOPIE
- 74 -