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MC LC

I. Tng qut............................................................................................................................3
1..............................................................................................................................................Tinh
bt..........................................................................................................................................3

2.........................................................................................................................Tinh
bt bin tnh.......................................................................................................5
II. Cc phng php bin tnh tinh bt....................................................................................6

1.........................................................................................................................Bin
tnh tinh bt bng phng php vt l...............................................................6
a................................................................................................................................. Ph
hu tinh bt bng lc c ...........................................................................................6
b................................................................................................................................ Trn
vi cht rn tr..........................................................................................................
c................................................................................................................................. Bin
tnh tinh bt bng gia nhit kh nhit cao..........................................................7

d.Tinh bt h ho trc( Thin-boiling starch)...................................................8


d..............................................................................................................................................Tinh
bt p n (extruded starch)......................................................................................9

2.........................................................................................................................Bin
tnh bng phng php ha hc........................................................................9
a................................................................................................................................. Bin
tnh bng acid............................................................................................................12
b................................................................................................................................ Bin
tnh tinh bt bng kim..............................................................................................13
c................................................................................................................................. Bin
tnh tinh bt bng phng php ether ha.................................................................13
d................................................................................................................................ Bin
tnh tinh bt bng ester ha.......................................................................................14
e................................................................................................................................. Bin
tnh tinh bt bng lin kt ngang...............................................................................15
f. Bin tnh tinh bt bng oxi ha...............................................................................17
g................................................................................................................................ Bin
tnh tinh bt bng phng php bin tnh kp...........................................................19

3.........................................................................................................................Bin
tnh tinh bt bng enzyme.................................................................................25
III. La chn tinh bt bin tnh.................................................................................................26

1................................................................................................................................ Dng
vt l ca tinh bt.......................................................................................................26
2................................................................................................................................ Mc
h ha...................................................................................................................27
IV. ng dng ca tinh bt bin tnh.........................................................................................28
1

1................................................................................................................................ n
nh h nh tng mng bao..................................................................................29
2................................................................................................................................ Cng
nghip bnh ko........................................................................................................33
3................................................................................................................................ Thc
phm ng lnh.........................................................................................................32
4................................................................................................................................ Fruit
preparati....................................................................................................................35
5................................................................................................................................ Fruit
fillings.......................................................................................................................37
6................................................................................................................................ Bt
tri cy sy................................................................................................................39
7................................................................................................................................ Sauce
41
MC LC HNH

Hnh 1: Cu trc ht tinh bt di knh hin vi.........................................................3


Hnh 2: Cng thc cu to ca tinh bt bin tnh bng phng php ether ha........13
Hnh 2: Cng thc cu to ca tinh bt bin tnh bng phng php oxi ha...........15
Hnh 4: nh hng ca nhit ln tnh cht ca tinh bt oxi ha...........................17
Hnh 5: nh hng ca nhit ln tnh cht ca tinh bt bin tnh kp..................18
Hnh 6: Huyn ph tinh bt 5.5% ( w/w) trc khi lnh ng v sau 4 chu trnh lnh
ng/r ng (freeze/thaw cycle)..............................................................................33
Hnh 7: Tinh bt np t nhin nng 4,5% (w/w) sau cc chu trnh lnh/r ng
................................................................................................................................
34
Hnh8: St c chua s dng cc loi tinh bt khc nhau v trng thi ca chng sau 4 chu
trnh lnh/r ng......................................................................................................35
MC LC BNG
Bng1: Mt s lot tinh bt thng gp trong thc phm.........................................23
Bng 2: nh hng ca nhit v thi gian nu ln tnh cht ca tinh bt.............28
Bng 3: Thit b v cc iu kin cng ngh.............................................................29
Bng4: Mt s ng dng trong thc phm ca tinh bt bin tnh..............................33
Bng 6: Thnh phn nhn bnh cherry ng lnh.....................................................33
Bng 5: Kt qu chu trn lnh/r ng trn dung dch tinh bt ha tan.....................38

I.

TNG QUT:
1. Tinh bt:
-

a. Gii thiu:
Tinh bt c bit n t hng nghn nm. Ngi La M gi l amilum, mt t
bt ngun t ting Hy Lp, amilon. Tinh bt u tin c tch ra t bt m hoc
mt loi ng cc khc c bit n t thi xa xa. Thi gian sau n c sn
xut t khoai ty Chu u v Nht Bn, t c sn v la go phng ng v
t ng M.
Tinh bt l ngun cacbohydrate d tr ca thc vt v vy n c tm thy ph
bin trong t nhin. Tinh bt c ngun gc t cc loi cy khc nhau c tnh cht
vt l v thnh phn ha hc khc nhau . Tinh bt c tch ra t ht nh ng v
3

la m, t r v c nh sn, khoai ty, dong l nhng loi tinh bt chnh dng


trong cng nghip.

Potato Starch

Corn Starch

Tapioca Starch

Hnh 1: Cu trc ht tinh bt di knh hin vi


-

b. Cu to:
Tinh bt bao gm 2 thnh phn l amilose v amilopectin . C 2 thnh phn trn
u c n v cu to ha hc l monosaccharide glucose.
Trong amylase, cc gc glucose c gn vo nhau nh lin kt (1 4 )
glucoside. Phn t amilose bao gm mt s chui sp xp song song vi nhau,
trong cc gc glucose ca tng chui cun vng li hnh xon c .

Trong phn t amylosepectin, cc gc glucose ko ch gn vi nhau nh lin kt


(1 4) glucoside m cn nh lin kt (1 6) glucoside. Do , c c cu
trc nhnh trong amylopectin.

c. Nhng vn vi tinh bt t nhin:


4

Phm vi nh nht hp:

Mt trong nhng tnh cht quan trng ca tinh bt c nh hng n cht lng v
kt cu ca nhiu sn phm thc phm l nht v do. Phn t tinh bt
c nhiu nhm hydroxyl c kh nng lin kt c vi nhau lm cho phn t tinh
bt tp hp li, gi nhiu nc hn khin cho dung dch c c, dnh,
do v nht cao hn. Yu t chnh nh hng n nht ca dung dch tinh
bt l ng knh biu kin ca cc phn t hoc ca cc ht phn tn, c tnh
bn trong ca tinh bt nh kch thc, th tch, cu trc, v s bt i xng ca
phn t.

Hnh trn miu t s bin i ca nht sut qu trnh h ha. Ban u, dung
dich tinh bt tng nhanh nht do s tch ra ca cc si tinh bt (A). Khi tip
tc nu, si tinh bt tip tc b phn r, dn n s gim nhanh ca tinh bt (B).
C th thy trn hnh, (C) khong tng gim ca nht rt hp. S thay i
nhanh ny cn b tng tc bi nhit , acid v khuy trn. Khong bin thin
nht hp cng vi s nhy cm ca tinh bt vi nhng iu kin cng ngh chnh
l nguyn nhn gy kh khn cho vic to ra sn phm mong mun.
Nhc im v cu trc v s n nh:

Cc loi tinh bt t nhin t bp, khoai ty, khoai m c nhng nhc im c


hu khng ph hp vi cc qu trnh ch bin, nh: cu trc sn phm khng
mong mun, thiu n nh v kh nng chu ng cc yu t ch bin thp.

Bng nhng phng php bin tnh thch hp, nhng tnh cht xu ny c th
c ci thin, nh nht c iu khin, tng kh nng chu ng iu kin
cng ngh khc nghit, cu trc mong mun, s n nh ko di.
5

2. Tinh bt bin tnh:


-

II.

T khi pht trin vo nhng nm 1940, tinh bt bin tnh tr thnh mt phn
quan trng trong cng nghip thc phm v 3 l do:
o Chng cung cp nhiu thuc tnh c bit m tinh bt bnh thng khng
th. V d, trong bnh pudding, n ng vai tr nh cht to c, to kt
cu mn v rt tin li nu trong h thng thc n nhanh (instant
system). Trong nhng ng dng khc, tinh bt bin tnh c th cung cp
nhiu chc nng rng ln, t kt ni n ha tan, t hp thu n ngn chn
s mt nc, c th to kt cu qunh hay trn mn, lp bao coating mm
hay gin, hoc c th lm n nh h nh tng.
o Tinh bt th nhiu v c sn.
o C tnh kinh t v r hn mt s cht c tnh nng tng t nh gum.
Trong thc t sn xut, ng vi mi mt sn phm thc phm thng i hi 1
dng tinh bt hoc mt dn xut tinh bt nht nh. C sn phm yu cu tinh bt
giu amilose li c sn phm yu cu tinh bt thun nht amilopectin. C sn
phm cn dng tinh bt c ha tan tt, c dng cn tinh bt bn khng b thoi
ha nhit thp. C loi cn do trong, c loi khng mong mun nhng
tnh cht . V vy, c c nhng loi hnh tinh bt ph hp ngi ta phi
bin tnh tinh bt.
Bin tnh tinh bt l qu trnh lm thay i cu trc ca tinh bt, to ra cc phn t
polysaccharide c mch ngn hn, hay gn cc nhm khc vo phn t tinh bt
di tc dng ca cc tc nhn nh nhit , acid, enzyme,dn n lm thay i
cu trc vt l, ha hc ca tinh bt .

CC PHNG PHP BIN TNH TINH BT:


-

Da vo bn cht ca phng php c th phn loi cc phng php nh sau:


o Phng php bin tnh vt l
o Phng php bin tnh ha hc
o Phng php bin tnh bng enzym.

1. Bin tnh tinh bt bng phng php vt l:

a.
Ph hu tinh bt bng lc c hc:

Nguyn tc:
Tng t l v nh hnh trong cu trc tinh th ca ht, kt qu l kh nng phn
tn v trng n trong nc lnh cng tng ln.

Tin hnh:
cc ht tinh bt m (vi hm m khc nhau) c nghin (hay chu tc dng ca
mt p sut)

Tnh cht:
Nhit h ho tinh bt ny gim t 5-10oC, ht tinh bt cng d b thu phn
bi enzyme hn do gia tng kh nng xm nhp ca enzyme thng qua cc rnh

v nh hnh. Trong bt bnh c lm t tinh bt ny, nc c hp th nhiu


v nhanh hn, t l amilo b phn hu cng cao hn.
b.
Tinh bt p n (extruded starch):
Nguyn tc:
-

Thc hin nhit cao (185-200 oC) .Trong qu trnh p n, cu trc xon kp
ca amylose (c th l khong cch gia cc chui) c s thay i; phn hu mt
phn mch amylose to ra maltose, isomaltose, gentibose, sophorose v 1,6anhydroglucopyranose
Tnh cht:

Tinh bt p n d phn tn, tan tt, c nht thp hn tinh bt thng thng.
c.
Nguyn tc:

Bin tnh tinh bt bng gia nhit kh nhit cao:

Gim kch thc phn t, thay i t l mch thng hay phn nhnh trong phn
t tinh bt.
Tin hnh:

Phun axit (vi lng 0,05-0,15% trng lng tinh bt ) vo tinh bt c m


khong 5%.C th dng AlCl3 lm cht xc tc. Cng c th cho thm cc tc
nhn kim tnh nh Canxi photphat, Natri bicacbonat hoc Tritanolamin lm cht
m ( lm gim bt axit khi nhit cao). Sau khi sy nh tinh bt n
m t 1-5% th tin hnh dextrin ha trong thit b trn c gia nhit bng hi, bng
du hoc t nng trc tip. Dextrin ha xong th lm ngui. Khi dextrin ha
thng xy ra 2 phn ng sau:
o Phn gii tinh bt thnh sn phm c khi lng phn t thp hn
o Phn ng ti trng hp cc sn phm va mi to thnh trn ch yu
bng lin kt 1-6 to cu trc c phn nhnh cao.
o giai on u phn ng thy phn l ch yu, nn nht ca tinh bt
lc ny b gim rt mnh. Khi tng nhit ln th phn ng ti trng hp
mi tr thnh phn ng chnh.

o Ngoi ra nhit cao cn xy ra phn ng chuyn glucozit: cc lin kt


1-4 glucozit khng bn trong amiloza lc ny s chuyn thnh lin kt 1-6
bn hn.

Di tc dng ca nhit , tinh bt b bin tnh mt cch su sc, do nhiu


tnh cht cng b thay i theo, ha tan tng, hm lng dextrin tng, ng
kh tng ri gim, nht gim, mu sc thay i.

Ph thuc vo nhit ta s thu c dextrin trng (95-120 0C), dextrin vng (1201800C), pirodextrin (170-1950C).
Tnh cht:

Dung dch dextrin c kh nng to mng, dnh kt cc b mt ng nht v khng


ng nht. Thng dng dextrin lm cht lin kt v cht keo dnh pha sn. Do
dextrin c nht thp nn c th dng nhit cao m vn bn. ha tan
trong nc lnh ca dextrin cao hn tinh bt .

Dextrin trng c ha tan cao trong nc lnh thay i t 0% n 90% v c


mc phn nhnh trung bnh xp x 3%.

Dextrin vng thng c mu t vng nht n nu sm v c ha tan rt ng


k, c mc phn nhnh trung bnh trn 20%. Pirodextrin c mc phn nhnh
t 20-25% v c khi lng phn t ln hn dextrin vng do dung dch cng
bn hn.
d.
Nguyn tc:

Tinh bt h ho trc( Thin-boiling starch):

Tc dng nhit m lm t cc lin kt gia cc phn t, lm ph v cu trc ca


cc ht tinh bt khi h ha.
Tin hnh:

Huyn ph tinh bt c h ho sau sy kh. Trong qu trnh ny, cc lin kt


b ct t mt phn.
Tnh cht :

Trng nhanh trong nc;

Bin i chm cc tnh cht khi bo qun;

Bn khi nhit thp;

C c v kh nng gi nc, gi kh tt.


ng dng:

Ngi ta thng dng tinh bt h ha s b ny trong mi trng hp khi cn


c, gi nc m khng cn nu.

Tinh bt loi ny nu i t tinh bt amilopectin th s lm tng ti cho sn


phm, tng trong sut, n hi cng nh lm bn nht.

Dng tinh bt h ha s b cn trnh tn tht cc cht bay hi trong bnh ngt,


gi c cht bo v bo v cht bo khi b oxi ha khi sy kh, lin kt m v
n nh m trong cc sn phm tht.

Ete oxit ca tinh bt di dng h ha s b c s dng trong sn xut kem rt


c hiu qu.

Amiloza hoc tinh bt giu amiloza (trn 60% amiloza) nu khuch tn vo nc


di p sut cao hn p sut kh quyn ri sau sy kh th khng b thoi ha.
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e.
Trn vi cht rn tr:
Nguyn tc:
Lm cho cc ht tinh bt cch bit nhau v vt l, do s cho php chng hydrat
ha mt cch c lp
Tnh cht:
Tan tt trong nc v khng b vn cc nh tinh bt t nhin.

2. Bin tnh bng phng php ha hc:

a.
Bin tnh bng acid :
Nguyn tc:
Di tc dng ca acid mt phn cc lin kt gia cc phn t v trong phn t
tinh bt b t. Do lm cho kich thc phn t gim i v tinh bt thu c
nhng tnh cht mi.
Tnh cht:
Gim i lc vi iot
nht c trng b hn
p sut thm thu cao hn do khi lng phn t trung bnh b hn
Khi h ha trong nc nng ht trng n km hn
Trong nc m c nhit thp hn nhit h ha th ha tan cao hn
Nhit h ha cao hn
Ch s kim cao hn
Tin hnh:
Bin tnh bng axt trong mi trng ancol:
o To ra nhng sn phm tinh bt mch ngn hn, cc dextrin hoc cc
ng. Trong mi trng ancol nh etanol hoc metanol, do cc ancol ny
c phn cc nh hn nc nn phn ly ca axit tham gia xc tc cng
nh hn; do phn ng thy phn lm bin dng tinh bt din ra chm
hn so vi trong mi trng nc. V vy chng ta c th iu chnh v
khng ch qu trnh bin tnh tinh bt to ra cc sn phm c mch phn
t mong mun mt cch d dng hn v t hiu sut thu hi cao hn.
o Qui trnh sn xut theo phng php Robyt (cho sn):
Axt HCl m c trn vi 100 ml mi trng, sau khuy u,
y kn ming bnh v bin tnh trong 72 gi.

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Qui
trnh sn xut tinh bt t sn theo phng php Robyt
-

Bin tnh bng axt trong mi trng nc:

12

Qui trnh bin tnh tinh bt bng axit theo phng php Ali &Kemf
o Bin tnh trong mi trng etanol, metanol t tin, ti ch phc tp, thi
gian di, tn nhiu thit b, gi thnh cao. Bin tnh bng axit trong mi
trng nc khc phc c nhng nhc im trn.
o Tinh bt kh c phn tn trong nc thnh dch huyn ph vi nng
33% v bin tnh vi xc tc l dung dch axit HCl 0,5N 500C trong iu
kin khuy trn lin tc. Khi bin tnh kt thc, trung ha bng dung dch
NaOH 1N n trung tnh v ra sch tinh bt bng my li tm siu tc v
nc nhiu ln.Cui cng l sy, nghin, ry thnh phm c W<12%.
b.
Bin tnh tinh bt bng kim :
Nguyn tc:

13

Kim c th ph hy tinh bt t u nhm cui kh thng qua dng enol. S ph


hy ca kim cng c th xy ra ngu nhin gia mch nht l khi c mt oxi v
c gia nhit.
Tnh cht:
Tinh bt ha tan rt d.
Tin hnh:
X l ht go np bng mt hn hp cc oxyt kim loi ca nc tro c tnh kim
va phi v hi ha (trong thnh phn ca nc tro thng c cc oxyt nh K2O,
Na2O, MgO, CaO, Fe2O3
c.
Bin tnh tinh bt bng phng php ether ha :
Tin hnh:
Khi huyn ph tinh bt nng 30 40% phn ng vi ethylene oxide hay
propylene oxide trong mi trng kim s to ra cc dn xut hydroxyethyl hay
hydroxypropyl ca tinh bt

Hnh 2: Cng thc cu to ca tinh bt bin tnh bng phng php ether ha
-

Mc thay th c th kim sot c nh iu chnh cc iu kin phn ng.


Sn phm c mc thay th thp cha t hn 0.1 mol alkyl trn 1 mol glucose,
cn sn phm c mc thay th cao cha khong 0.8 mol alkyl trn 1 mol
glucose.
Tnh cht:
Vic a cc nhm hydroxyalkyl ( thng km theo mt lng nh cc cc lin
kt cho ) s ci thin ng k kh nng trng n v ha tan, h thp nhit h
ha, ci thin bn khi ng lnh r ng, lm tng trong ca paste tinh bt
c nht cao. Nh cc tnh cht ny m sn phm tinh bt ether c s dng
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nh cht to c trong cc loi thc phm lnh ng v cc sn phm hp


cn tit trng nhit.
d.
Bin tnh tinh bt bng ester ha:
Tin hnh:
Tinh bt monophosphate ester c sn xut bng cch ung nng tinh bt vi
alkaline orthophosphate hay alkaline tripolyphosphate 120 175oC.
Tng t, tinh bt cng c th phn ng vi cc acid hu c nh acid acetic, acid
bo mch di ( 6 26 carbon), acid sucinic, acid citric, mui hay cc cc dn xut
ca chng.
Tnh cht:
Tinh bt loi ny c nht cao, c tnh lm c tt, paste tinh bt c trong
cao. Ngoi ra, tinh bt ester cng c tnh cht lnh ng/tan gi tt.
ng dng:
Chng c s dng rng ri lm cht to c v cht n nh trong cc loi
nc st (nh tng t), bt sp, bnh pudding, thc phm ng lnh, margarine
v cc loi hp tit trng nhit. Do kh nng to c mng trong sut v n
hi nn tinh bt loi ny c dng lm lp ph bo v tri cy sy, gi vai
mi hay to vin nang mm.
e.
Bin tnh tinh bt bng lin kt ngang:
Nguyn tc:
Phn t bt k no c kh nng phn ng vi hai ( hay nhiu hn) nhm hydroxyl
u to ra c lin kt ngang gia cc mch tinh bt.
Tin hnh:
Tinh bt lin kt ngang c to ra khi cho tinh bt phn ng vi cc tc nhn a
chc nng ( di- hoc polyfunctional reagent) nh sodium trimetaphosphate,
phosphorus oxychloride, epichlorohydrin hay hn hp ca anhydric acetic v
dicarboxylic acid.
Tnh cht:
i vi tinh bt lin kt ngang, nhit t h ha tng t l thun, trong khi kh
nng trng n li t l nghch vi lng cc lin kt ngang. Loi tinh bt ny c
bn rt cao trong khong pH rng ( ngay c trong cc thc phm acid v di
tc ng ca lc c hc nh khuy). Loi tinh bt bin tnh ny thng c s
dng trong cc loi thc phm cn tinh bt c bn cao; v d nh trong bt dinh
dng cho tr em ( bn khi khuy v un nng), lm nhn qu trong bnh (duy tr
c st khi lm lnh, khng b ph hy nhit cao v khuy trn, gel to ra
trong sut v bn)

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Tinh bt monohydro phosphat:


Cho tinh bt tng tc vi natri trimetephosphat.Khi tng mc lin kt ngang
th kh nng h ha ca ht tinh bt s gim v c th n mc no tinh bt tr
nn khng tan trong nc si.Tinh bt phosphat c nhng tnh cht sau:
o Duy tr c st khng b ph hy trong mi trung acid , nhit v
khuy trn..
o Khng to thnh gel khi yn nhit phng.
o C bn khi lm lnh v tan gi.
o Khng co li khi yn.
O

NaO
2Tb - OH

+
O

ONa

f.

P
P

NaO
O

Tb

Na2H2P2O7

Tb

ONa

Bin tnh tinh bt bng oxi ha:

Hnh 3: Cng thc cu to ca tinh bt bin tnh bng phng php oxi ha

Tin hnh:
Qu trnh thy phn v oxy ha tinh bt s xy ra khi x l huyn ph tinh bt vi
hypochloride (HClO hay NaClO). nhit thp hn nhit h ha. Trong qu
trnh phn ng, kch thc ht tinh bt c thay i cht t, chiu di mch tinh bt
cng gim nh do hin tng thy phn, cc nhm chc to ra gm carbonyl v
carboxyl vi t l 1 nhm carboxyl/ 25 50 gc glucose.

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Qui trnh bin tnh tinh bt theo phng php oxi ha


-

Tnh cht:
Tinh bt oxy ha c mu rt trng ( tinh bt cng trng, mc oxy ha cng
cao), nhit h ha thp, nht tng chm, gel tinh bt c trong cao v xu
hng thoi ha gim. Trong cng nghip thc phm, c c dng nh cht lm
c c nht thp trong st salad v mayonnaise.
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Hnh 4: nh hng ca nhit ln tnh cht ca tinh bt oxi ha

g.
Bin tnh tinh bt bng phng php bin tnh kp:
Tinh bt dihydro phosphat:
Tin hnh: un nng hn hp tinh bt v mui phosphat ha tan trong nc, v
d , mui acid, orto-, piro- hoc acid tripolyphosphoric. Do ban cht ion ca nhm
phosphat, tinh bt phosphat c nht ca h cao hn tinh bt u.
Tnh cht : H este monophosphat tinh bt c trong sut cao, nht cao v
bn i vi s thoi ha khi tan gi. H tinh bt ny ging gelatin, to ra c
mng trong sut v n hi.

NaO
Tb -OH +
OH

NaO

P
OH

OH

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+
O

Tb

H2O

NaO
P

NaO

NaO
P

ONa

Tb OH

NaO

P
NaO

Na3H2PO7

Tb

P
NaO

Hnh 5: nh hng ca nhit ln tnh cht ca tinh bt bin tnh kp

Tinh bt kp Acetyl Phosphate:


Cc loi tinh bt c lin kt ngang thng qua qu trnh te ha s to ra s lin
kt bn vng . y l loi tinh bt bin i 2 ln , n biu l ng thi cc c
tnh v chc nng ca tinh bt acetyl ho v tinh bt lin kt ngang.
Tnh n nh vt tri v s ng c lm tan, trong sut tt hn v kh nng
chu nng cao lm tng bn trong axt v khi b lay ng mnh. Loi tinh
bt ny rt tt khi dng lm sa chua, tng t, tng c, nc dng , bnh bt ,
thch , gim bng v xc xch, thc n ng hp, thc n ng lnh.

19

3. Bin tnh tinh bt bng enzyme:


-

S phn ct tinh bt bi enzym c hiu hn, c th to ra c nhng sn phm


rt c th, khng th thu c bng phng php acid, phn ng nhanh hn,
cng ngh n gin hn v t g b.
Amylase l mt trong nhng enzyme quan trng nht trong ngnh cng ngh sinh
hc hin nay. Do c nhng ng dng ht sc rng ri trong cng nghip thc
phm, dc phm, cng ngh ln men, cng nghip dt v cng nghip giy.
Amylase u tin c sn xut qui m cng nghip nm 1984, n c ngun gc
t nm mc v c s dng nh mt loi dc phm cha bnh v tiu ho.
Ngy nay cc amylase vi sinh vt c thay th thnh cng acid trong cng
nghip thu phn tinh bt. Amylase cng c s dng rng ri ng ho tinh
bt trong sn xut ru bia. Cc enzyme c tinh sch cao v nhng tnh cht
ph hp c nhng trin vng to ln trong cng nghip dc phm v cng nghip
ho cht tinh khit.
Theo phn loi ca Nigam (1995), h amylase tham gia vo qu trnh thu phn
tinh bt gm c cc enzyme chnh c lit k trong s :

20

Endo--1,4
glucanase

-1,4 glucanase
Exo--1,4
glucanase

-amylase

Exomalto - hexahydroladse
Exomalto - pentahydrolase
Exomalto - tetrahydrolase
-amylase
Glucoseamylase
-amyloglucosidase

Enzyme
thy phn
tinh bt
Pullulanase
Endo--1,6
glucanase
Isoamylase
-1,6 glucanase
Exo--1,6
glucanase

Exopullulanase

-amylase, -amylase v glucoamylase l nhng enzyme bin tnh tinh bt quan


trng nht. -amylase (endo-1,4--D-glucan glucohydrolase, EC 3.2.1.1) l
enzyme ngoi bo thu phn lin kt 1,4--D-glucoside ca phn t amylose mt
cch ngu nhin. cng l nhng endo-enzyme phn ct bn trong mch tinh bt
vi sn phm chnh to thnh l dextrin. - amylase (-1,4-glucan
maltosehydrolase, EC 3.2.1.2) l mt exo-enzyme thu phn t u khng kh ca
mch amylose, amylopectin v glycogen, chng ct ln lt cc lin kt glucoside
to ra maltose (dng -anomer). Do ezyme ny khng thu phn c lin kt 1,6 glucoside amylosepectin nn kt qu thu phn cui cng thng gm 5060% maltose v -limit dextrin. Glucoamylase (-1,4-glucan glucohydrolase EC
3.2.1.3) l enzyme thu phn lin kt -1,4 v -1,6 EC 3.2.1.3) l enzyme thu
phn lin kt -1,4 v -1,6 glucoside t u khnng kh ca mch tinh bt to ra
ng glucose. Ngoi ra, -glucosedase v cc enzyme thu phn lin kt nhnh
cng c s dng nhiu trong cng nghip thu phn tinh bt. -glucosidase
21

thu phn t u khng kh cc lin kt -1,4 v -1,6 ca cc gc glucopyranose


to ra ng -D-glucose. Enzyme ny thu phn rt tt cc ng i v cc
oligosaccharide, n c tim nng v ng dng trong nhiu lnh vc, c bit trong
chuyn ho xi-r giu maltose thnh xi-ro giu glucose v trong thu phn cc
dextrin gii hn. Enzyme thu phn lin kt -1,6 glucoside trong phn t
amilopectin, glycogen v nhng polymer khc nh pullulanase, exopullulanase,
isomylase thng c s dng kt hp vi -amilase, GA trong sn xut mt s
sn phm xi-r hay ng glucose vi mc ch tng hiu sut thu phn.
Cc giai on chnh trong qu trnh sn xut cc sn phm ng ngt t tinh bt
gm h ho v dch ho tinh bt bng -amylase, ng ho tinh bt bng amylase, glucose amylase v cc enzyme to oligosaccharide, isomer ho bng
glucoisomerase ( chuyn glucose thnh fructose). Tu thuc vo enzyme s
dng m sn phm thu c khc nhau.

Cc giai on chnh v nhng bin i enzym tham gia trong vic ch tc cc sn


phm thy phn tinh bt

22

Cc sn phm ng ngt t tinh bt c nhiu ng dng bao gm ng glucose


tinh th hoc dung dch (D-glucose), xiro giu fructose hoc fructose tinh th, xiro
glucose v maltose, maltodextrin v xiro dextrin.
Cc sn phm thu phn nh ng glucose, cc loi xiro v maltodextrin thng
c phn loi da trn ch s DE. Tinh bt c ch s DE bng 0 do s lng cc
gc kh c mt rt t. Thu phn hon ton tinh bt s to ra ng glucose vi
ch s DE 100. Cc sn phm thu phn mc trung gian s c gi tr DE nm
trong khong 0 100. ng glucose thng cha t nht 99.5% glucose, cc
dng xiro c DE trong khong t 20 99.4 cn maltodextrin l nhng sn phm
c ch s DE t 4 20. Tuy nhin, DE khng hon ton th hin ng mc
thu phn c bit i vi cc sn phm xir c cng ch s DE nhng khc nhau
thnh phn ng oligo do tinh bt c thu phn vi nhng ngun enzyme v
phng php khc nhau. Trong trng hp ny, sn phm c nh gi bi thnh
phn v nng cc ng DP1 ( glucose), DP2 ( maltose), DP3 (malto triose),
DP4( maltotetraose)
Cc sn phm cha fructose thng thng c m t bng hm lng fructose,
sn phm chun thng cha 42,55,90% fructose, ng fructose tinh th cha t
nht 99% fructose sch. Cyclodextrin l cc mch vng cha 6,7 hoc 8 gc
glucose tng ng vi ,- v - cyclodextrin c to ra bi tc dng ca xiro
dextrin glucano transferase CGTase t vi khun B.macerans. Cyclodextrin c
sn xut Nht Bn bi nhiu hng, trong ln nht l hng Nihon Shokuhin
Kato vi sn phm -cyclodextrin c tinh sch 98.5%.
Maltodextrin:
Maltodextrin l mt polysaccharide gm cc D-glucose lin kt vi nhau bng lin
kt -1,4 glucoside. Maltodextrin c gi tr dinh dng nhng li khng ngt.
Maltodextrins c vai tr nh mt cht phn tn , cht mang hng, cht gi m,
cht to nht N c nhiu ng dng - nc st n bnh c nhn tri cy v
ung. N l ngun carbohydrates c gi tr dinh dng.
Bng cch kim sot cc yu t khc nhau, ty theo mc thy phn m cc nh
sn xut c c sn phm ph hp. Tuy nhin, maltodextrins thng mi thng
l hn hp ca nhiu polysaccharide khc nhau.
Maltodextrin thng c phn loi theo ch s DE
DE ch ra mc polyme (DP) ca phn t tinh bt - s lng ca cc n v
monosaccharide trong phn t. DE l bt ngun t cng thc DE = 100 DP. DE
cng cao, hm lng monosaccharide cng nhiu v chui polyme cng ngn.
Glucose (dextrose) c DE = 100; tinh bt th DE gn nh bng 0. Maltodextrin c

23

STT

3
4

DE bng 5 thng thng dao ng trong khong 4 n 7, maltodextrin c DE


bng 10 th dao ng t 8 n 12.
Khi ch s DE tng s nh hng n cc tnh cht sau:
o Mc ha nu ( do tng lng ng kh)
o Kh nng ht m
o Tnh do
o ngt
o ha tan
o Tnh thm thu
Khi ch s DE gim s dn theo cc tnh cht sau:
o Khi lng phn t
o nht
o Kh nng c kt
o Kh nng to mng
o Ngn chn hin tng kt tinh ng

Bng1: Mt s lot tinh bt thng gp trong thc phm


Ch s Quc
Tn thc phm c
Gii hn ti a cho
Tn ph gia v ADI
t
dng ph gia
php trong thc phm
Dextrin, tinh bt rang Phomat p
5g/kg dng mt mnh
trng
hoc
vng Sa chua c hng hay kt hp vi cc cht
(Dextrins,
roasted liu, sn phm x l n nh & cht mang
1400
starch, while & yellow) nhit sau ln men, , khc.
ADI: cha xc nh
kem hn hp, vin Xem Diamidon Axetyl
xp
adipat (1422)
Tinh bt x l acid
hp rau, qu, c Xem diamidon axetyl
(Acid treated starch)
, kem hn hp, sa glyxerol (1423)
1401
ADI: cha xc nh
chua thm
Gii hn bi GMP
Vin xp
Tinh bt x l kim hp rau, qu, c Xem Diamidon Axetyl
(Alkaline
treated , kem hn hp, sa adipat (1422)
1402
starch)
chua thm
ADI: cha xc nh
1403
Tinh bt kh mu
Xem tinh bt x l Xem tinh bt x l acid
(Bleached starch)
acid (1401)
(1401)
kem hn hp
30g/kg, dng mt mnh
C xcin v sn hay kt hp vi tinh bt
phm.
khc
Vin xp, c nh 20g/kg dng mt mnh
24

ng lnh nhanh

1405

1410

1411

1412

1413

10

1414

11

1420

hay kt hp vi cc cht
lm ng c hoc lm
dy khc
Gii hn bi GMP
Tinh bt x l men , kem hn hp
30g/kg, dng mt mnh
(Enzyme
treated Vin canh xp
hay kt hp vi tinh bt
starches)
khc
ADI: cha xc nh
Gii hn bi GMP
Monoamidon photphat Xem tinh bt x l Xem tinh bt x l kim
(Mono
starch kim (1401)
(1401)
phosphate)
ADI: cha xc nh
Diamidon glyxerol
hp rau, c c b Xem Diamidon Axetyl
(Distarch glyxerol)
hay du m, c v sn adipat (1422)
phm, thc n tr em 60g/kg, dng mt mnh
ADI: cha xc nh
ng hp
hay kt hp vi tinh bt
C thu v sn phm khc
ng hp
Diamidon phophat
Xem Diamidon
Xem Diamidon
(Distarch phosphate)
Axetylphotphat
Axetylphotphat (1414)
ADI: cha xc nh
(1414)
Diamidon
photphat hp rau, qu c b Xem Diamidon Axetyl
photphat ho
hay du, m, sa chua adipat (1422)
(Phosphated distarch c hng liu v sn
photphate)
phm x l nhit sau
ADI: cha xc nh
ln men, c, v sn
phm thc n tr em
ng hp
Diamidon
axetyl Xem 1422
Xem 1422
photphat
Thc n tr em ch 5g/kg, dng mt mnh
(Acetylated
distarch bin sn
hay kt hp vi tinh bt
photphate)
khc c u tng
ADI: cha xc nh
25g/kg dng mt mnh
hay kt hp vi tinh bt
khc trong sn phm c
acid amin hoc protein
thy phn
Amidon axetat
, kem hn hp, sa Xem Diamidon Axetyl
(Starch acetate)
chua c hng liu. adipat (1422)
ADI: cha xc nh
Sn phm x l nhit
sau ln men, hp
rau, c c b hay du,
m, vin xp.
25

Diamidon axetyl adipat


(Acetylated
distarch
adipate)
ADI: Cha xc nh

12

hp rau, c, u,
ht nm c b, m
hay du
Sa chua & sn phm
x l nhit sau ln
men
Thc n tr em ng
hp
kem hn hp
C xcin v sn
phm.
Vin xp, c nh
ng lnh nhanh

10g/kg dng mt mnh


hay kt hp vi cc cht
lm dy khc
10g/kg dng mt mnh
hay kt hp vi tinh bt
khc
60g/kg dng mt mnh
hay kt hp vi tinh bt
khc
30g/kg, dng mt mnh
hay kt hp vi tinh bt
khc
20g/kg dng mt mnh
hay kt hp vi cc cht
lm ng c hoc lm
dy khc
Gii hn bi GMP
Nm, u cove xanh Xem Diamidon Axetyl
c rt, mng ty ng adipat (1422)
hp c b, m hay
du, c xacdin thc n
tr em ng hp,
kem hn hp
Xem diamidon axetyl Xem diamidon axetyl
photphat (1414)
photphat (1414)

1422

13

1423

14

1440

15

1442

III.

Diamidon
axetyl
glyxerol
(Acetylated
distarch
glycerol)
ADI: cha xc nh

Hydroxy
propyl
amidon
photphat
(hydroxy
propyl
starch)
ADI: cha xc nh
Hydroxy
propyl Xem tinh bt x l Xem tinh bt x l kim
diamidon
photphat kim (1402)
(1402)
(hydroxy
propyl
distarch phosphate)
ADI: cha xc nh

LA CHN TINH BT BIN TNH:

Nh sn xut khi cn nhc s dng loi tinh bt no cho sn phm thng xem xt cc
cu hi:
-

Tnh cht ca sn phm hng n?

C nu (cook-up) hay n nhanh (instant)?


26

ng lnh hay ng hp?

Thi gian s dng mong mun?

Dng vt l s dng.?

Thnh phn khc trong sn phm: ng, acid, cht bo, protein. nh hng n
tinh bt v chc nng ca n?

Cc iu kin cng ngh?

C th:
1. Dng vt l ca tinh bt:
Tinh bt thng c s dng 4 dng: kh, trng n, huyn ph, mng kh.
Khi c s dng dng kh hay dng cha h ha, tinh bt thng c s
dng nh l tc nhn to bi (dusting agent), lm lp o ngoi sn phm bnh
d ly ra khi cho sau khi nng.
Khi c s dng dng trng n hay dng h ha, n c s dng to
nht, cu trc,trong nhng sn phm nh sauce, nhn bnh v kem.
Dng huyn ph thng c s dng lm mng bao hay n nh h nh tng.
Dng mng phim, tinh bt thng l cht kt ni, v d lm kt dnh ht m trn
bnh cracker.
2. Mc h ha:
Nhit ph v ht chuyn tinh bt t trng thi u c mc oxi ha khc
nhau thnh dung dch keo gi l nhit h ha. Phn ln tinh bt b h ha khi
nu v trng thi trng n c s dng nhiu hn trng thi t nhin. Cc
bin i ha l khi h ha nh sau: ht tinh bt trng ln, tng trong sut v
nht, cc phn t mch thng v nh th ha tan v sau t lin hp vi nhau
to thnh gel. Nhit h ha khng phi l mt im m l mt khong nhit
nht nh. Ty iu kin h ha nh nhit , ngun gc tinh bt, kch thc
ht v pH m nhit ph v v trng n ca tinh bt bin i mt cch rng
ln:
a. pH:

27

Tinh bt bin tnh nh bng lin kt ngang khi c nu pH trung tnh trong
nhng kin thch hp s cho mt kt cu c, ti xp (short, heavy-bodied
texture). Nu cng loi tinh bt ny c nu pH thp hn 3.5 s to ra kt cu t
ti xp hn v nht thp hn.
Vi cc sn phm c nng acid cao, mt s bin tnh n gin to ra mt
sn phm chp nhn c l nu tinh bt trc, sau mi cho acid vo. Sn
phm cui cng s c kt cu nh c nu pH trung tnh. D vy, vic cho
ring acid vo nh th c th khng ph hp trong qu trnh sn xut thc t. Ti
u nht l s dng tinh bt bin tnh bng phng php cross-link c th chu
c iu kin sn xut pH thp.
Trong thc phm c acid, chng hn nh nhn bnh cherry pie, vic chn la tinh
bt ph hp l rt quan trng. Nu chn khng ng, nhn bnh s c nht thp
v d chy lng, khng t yu cu.
b. Nhng thnh phn khc trong thc phm:
-

ng: nh hng r rng n qu trnh h ha tinh bt.

Hnh trn cho thy nh hng ca nng ng khc nhau ln nhit h ha ca


tinh bt bin tnh lin kt ngang. Ta thy nng ng cng cao th nhit h ha
cng cao. Hn hp 60% ng v tinh bt s c nhit h ha trn 100oC.
28

Cht bo v protein cng lm tng nhit h ha tinh bt. Nhng cht ny c xu


hng bao ph ht tinh bt, ngn cn s xm nhp ca nc cng nh s hydrate ha
v trng n.

Trong mi trng hp, tinh bt nn c nu trc khi cho thm cc thnh phn
khc, hoc nn la chn loi tinh bt h ha ph hp vi nhng iu kin ca thc
phm.
3. Cc iu kin cng ngh:
a. Thi gian v nhit :

Nu tinh bt khng c nu nhit v thi gian chnh xc, mc trng n s


khng t yu cu, tinh bt cng khng to ra nhng tnh cht mong mun. Ta c th
thy r iu trong v d sau:
Bng 2: nh hng ca nhit v thi gian nu ln tnh cht ca tinh bt
tinh bt bin tnh cross-linking
thi gian nu
5 pht
60 pht

nhit nu
710C

820C

nht thp, c, v h bt
5 pht

60 pht

cu trc mn, nht cao


hn

va ra, nht gim, dnh


kt

b. Tc ng c hc:
Cc tc ng nh khuy trn tc ng ln qu trnh nu tinh bt cng c th lm tng hay
gim c ca hn hp.
Huyn ph tinh bt bin tnh cross-linking nh, nu khuy nh, hu ht ht tinh bt vn
gi nguyn v rt t s thay i ca sn phm c nhn ra. Nhng khi khuy mnh hn,
ht tinh bt s v ra v sn phm to ra s c nhng tnh cht tinh bt nu qu thi gian
nht thp v kt cu mn.
i vi huyn ph tinh bt bin tnh cross-linking cao hn, khuy trn thp th tinh bt
kh trng n ng u, tuy nhin, nu khuy cao hn th li to ra mt hn hp ph hp
to sn phm c dng c v ti xp.
29

V nhiu loi thit b s dng trong qui trnh sn xut cng lin quan n iu kin cng
ngh, tinh bt cng cn c ch khi la chn thit b.

Bng 3: Thit b v cc iu kin cng ngh


thit b
ni c o hi
(steam-jacketed kettle)
thit b thanh trng ngui c qut b mt
(swept surface cooker-cooler)
hi tip xc
(tangential steam)
my nghin keo
(colloid mill)
ni nu pha hi
(steam infusion cooker)
thit b trao i bn mng
(plate exchanger cooker-cooler)
lm ngui nhanh
(flash cooling)
bm
(pumps)

IV.

iu kin cng ngh


ct x nh, thi gian nu v lm ngui
di
ct x trung bnh, thi gian nu v lm
ngui trung bnh
ct x cao, nhit cao, thi gian nu
ngn
ct x rt cao
ct x thp, nhit cao, thi gian nu
ngn
ct x cao, thi gian nu v lm ngui
ngn, nhit trung bnh
ct x cao (gy ra bi lm ngui chn
khng)
mc ct x ty my

NG DNG CA TINH BT BIN TNH:


Bng4: Mt s ng dng trong thc phm ca tinh bt bin tnh

Tinh bt

ng dng

Tinh bt bp sp (giu amilopectin)

Salad, thc phm ng hp tit trng v


ng lnh, sp, bnh snack.
Bnh nng, nhn bnh ngt, ph salad,
pudding.

Tinh bt h ho trc
Tinh bt thu phn nh bng acid

Mng bo v thc phm.


30

Tinh bt bp sp lin kt ngang

Nhn bnh, nc st, tri cy ng hp


ng lnh hoc tit trng, pudding, salad
dressing, sp, thc phm cho tr em.
Tri cy ng hp ng lnh hoc tit
trng.

Tinh bt hydroxypropyl ether


Tinh bt carboxymethyl ether

Cht lm bn nh tng

Este c tinh bt vi acid acetic

Tri cy ng hp ng lnh hoc tit


trng, thc phm tr em.
Tri cy ng hp ng lnhhoc tit trng,
cc vi ht bo v mi.
Cht lm c, lnh bn nh tng, iu tr
nhng ch lot.

Ester ca tinh bt vi acid succinic v acid


adipic
Ester ca tinh bt vi acid sulfuric

1. n nh h nh tng mng bao:


Phn ng gia tinh bt vi hp cht a bo no s to ra tnh cht k nc cho tinh bt
v lm ra mt sn phm c trng c th c s dng n nh h nh tng v lm
mng bao. Mc ch chnh ca tinh bt y l cung cp nht v s n nh. H nh
tng n nh vi tinh bt a bo ny gm h nh tng trong nc gii kht, kem, salad
dressing v nhng h nc trong du c bit.
a. H nh tng trong nc gii kht:
-

Trong nc gii kht, h nh tng hng v c c thng c s dng


chun b nc ngt nh nc cam hay chanh.

Mt qu trnh in hnh bao gm vic chun b h nh tng cc cht mi v trn vi


hn hp tinh bt a bo, c th cha c acid citric, sodium benzoate v cht mu. H
nh tng ny phi c ng ha t cht lng mong mun.

Mt lng nh hn hp h nh tng va to c ny, sau s c s dng


to hng v cho sn phm nc ngt cui cng, loi m ch yu l ng v nc.

Cht n nh h nh tng l rt quan trng v hng v c th b tch ra trong qu


trnh bo qun.
b. Mng bao:

31

Tinh bt a bo cng c dng lm mng bao trong cc qu trnh c bc nh


tng ha, theo sau l qu trnh sy (ch yu l sy phun). Cc lnh vc ng dng bao
gm mi v, kem v vitamin.

Hnh trn minh ha tinh bt a bo hot ng nh th no trong vic lm mng bao


cho tinh du chanh. Ta thy tinh bt th bao ph v bo v mt lng du cao hn khi
s dng gum arabic truyn thng. Tnh chng oxi ha ca cht bao cng l mt tnh
cht quan trng.

Ngay sau khi sy phun, mt lng ging nhau cc cu t b oxi ha tn ti c sn


phm c tinh bt hay gum. Nhng, sau mt thi gian, du c bao vi gum arabic b
oxi ha nhiu hn du c mng bao l tinh bt bin tnh.
32

2. Cng nghip bnh ko:


-

Trong lnh vc ny, tinh bt c s dng vi nhiu chc nng, chng hn nh tc


nhn to gel, to c, n nh cu trc, lm bn bt, ngn cn kt tinh, l cht kt
dnh, to mng,

Lin quan n rau qu, sn phm ph bin c th k n jelly gum mm. Thnh phn
c th gm: 5-17% tinh bt, 70-90% cht to ngt, 0-20% thnh phn khc (cht to
v, cht mu, du, cht gi m, cht bo qun). Trong , cht to v tri cy thng
hay s dng, gm puree tri cy hoc puree tri cy c c, hoc cng c th dng tri
cy sy nguyn qu trong jelly gum.

Chc nng ch yu ca tinh bt y l cung cp cu trc.

3 loi tinh bt thng dng:


Tinh bt d chy (fluidity starch): trong loi jelly gum ny, tinh bt c
chuyn ha to nht thp v nng cht kh cao c s dng t
c cu trc mong mun. Ko c lm vi loi tinh bt ny yu cu 48-72h
kh. Nu tinh bt b chuyn ha qu nhiu hay dng qu t tinh bt s to
thnh mt hn hp c nht thp, chy nc, tch khi khun tinh bt, v
tng thi gian lm kh. Nu tinh bt b chuyn ha t, hn hp mt to thnh
c nht cao, lm mt cng, c cn
Tinh bt c th c chuyn ha bng nhiu cch nh cht oxi ha, nhit,
acid hay enzyme alpha-amylase.

33

Trn vi tinh bt c hm lng amilose cao: v hm lng amilose cao, tinh


bt ny c th ng nhanh hn.

Hnh trn cho thy nu trn 2 loi tinh bt vi nhau th s ng nhanh hn so vi


ch c tinh bt d chy. Tuy nhin, hn hp phi c nu nhit cao hn
(168oC so vi 140oC) t c kt qu mong mun.
Tinh bt c hm lng amilose cao c bit: vi s pht trin gn y, ngi
ta to c tinh bt c hm lng amilose cao c th nu nhit thp
hn m vn to ng nhanh.
Tinh bt c amilose cao c th t ngun nguyn liu giu amilose hoc c
th bin tnh tinh bt bng cc loi enzyme nh pullulanase (E.C.3.2.1.41),
isoamylase (E.C.3.2.1.68) hoc bt k loi endo-enzyme no ch ct lin kt
1,6D-glucoside ca amylopectin.

3. Thc phm ng lnh:


-

Lm lnh v lnh ng l phng phng php ph bin bo qun thc phm.


Trong qu trnh bo qun c th xy ra nhng bin i trong sn phm do thay i
nhit lm tng s thot nc.

H qu khng mong mun trong qu trnh bo qun lnh ng l do hin tng thoi
ho tinh bt. Hin tng ny ph thuc vo nhit v cc nghin cu cho thy
rng mc thoi ho cng tng khi nhit cng gim ( Jacobson and BeMiller
1988) . Nhng chu trnh lnh ng-r ng lm cho cc phn t amilose v nhng
on thng ca amilopectin kt hp li bng lin kt hydro dn n vic to thnh cu
34

trc cng hn, mt trong, cht lng thot ra, r ncThoi ho gy cho huyn
ph tinh bt tr nn xp v ging gel nh trong hnh.

Hnh 6: Huyn ph tinh bt 5.5% ( w/w) trc khi lnh ng v sau 4 chu trnh lnh
ng/r ng (freeze/thaw cycle)
-

Chu trnh lnh ng/r ng l thc o n nh ca dung dch huyn ph tinh bt


vi s thay i nhit . Tinh bt c hm lng amylose cao km n nh hn bi v
cc phn t c xu hng ti kt hp to thnh mt dng gel v thoi ho nhanh hn.
Tinh bt np n nh hn do hm lng amylopectin cao.

Bin tnh bng phng php ho hc ( lin kt ngang v thay th) c dng tng
n nh khi lnh ng/r ng.
a. Lin kt ngang: Cc lin kt ngang c hnh thnh mt cch ngu nhin
gia cc nhnh amylopectin gip cng c cu trc v tng cng bn
vng ca ht. iu ny dn n nht tng chm do s km trng n
ca ht tinh bt.
b. Nhm tinh bt thay th: Nhm tinh bt thay th bao gm tinh bt esther v
tinh bt ether. Loi tinh bt ny ngn cn s thoi ho bng cch a cc
nhm c phn t lng ln vo cc khong trng hn ch s sp xp cc
si tinh bt. Do , kh nng n nh trong lnh ng tng ln bi v c
nhiu cu trc nhnh hn. Kt qu l tinh bt hp th nc d dng hn v
gim nhit h ho t 2 10oC tu thuc vo mc thay th (Penford
Corporation, 2005)

S dng tinh bt lin kt ngang v tinh bt thay th s to s n nh tt hn cho ht


tinh bt.

Nhng nghin cu gn y nh gi kh nng chu ng nhit lnh ng ca cc


loi tinh bt khc nhau: tinh bt bin tnh bng phng php vt l ( PM), bng
phng php ho hc (CM) v tinh bt t nhin (N) c th hin trong bng sau vi
cc nng 4.5% , 5.5% , 6.5%.
35

Bng3: Kt qu chu trn lnh/r ng trn dung dch tinh bt ha tan

Ta thy:
Tinh bt bin tnh vt l (PM) t tinh bt bp cha nhiu amylose (PM
maize) ch qua mt chu trnh lnh ng c s thoi ho. Tinh bt bp
sp t nhin (NW maize) d b ti kt tinh v thoi ho. Tinh bt go np
t nhin c n nh lnh ng/r ng tt hn tinh bt bp sp.
Tinh bt bp sp bin tnh bng phng php vt l ( PMW maize) c s
n nh lnh ng/ r ng tt hn tinh bt bp sp t nhin nhng khng
bng tinh bt bp sp bin tnh bng phng php ho hc ( CMW).

Hnh 7: Tinh bt np t nhin nng 4,5% (w/w) sau cc chu trnh lnh/r ng

36

Hnh8: St c chua s dng cc loi tinh bt khc nhau v trng thi ca chng sau 4 chu
trnh lnh/r ng.
4. Fruit preparation:

Fruit preparation l mt th trng y tim nng do tnh tt cho sc khe v kh


nng nng cao cht lng tng th ca nhiu loi thc phm nh yogurt, ph mai ti
v kem. Chng cng gp phn vo cht lm ngt, to mouthfeel v n nh khi khuy
yogurt.

Ngy nay, sn phm fruit preparation cn c c v b ngoi, kt cu v mi v tt cho


thi gian bo qun. L mt thnh phn a chc nng, tinh bt bin tnh l ph gia
c dng nh tc nhn to c, cht n nh, cht nh ha. Trong fruit preparation
th n l tc nhn chnh iu khin nht, cu trc v m bo s n nh.

Mc d tinh bt c s dng rng ri trong cng nghip thc phm nhng n vn c


nhng gii hn v mt thoi ha amylose v tnh n nh trong iu kin acid, kt qu
dn n tnh trng ng c v cu trc khng n nh trong sn phm cui cng.

Bin tnh ha hc l cn thit ci thin chc nng ca tinh bt. Bn cnh tng kh
nng chu nhit, chu lc tc dng theo phng tuyn tnh v acid, tinh bt lin kt
ngang cn c tc dng tch cc trong kt cu sn phm. Phn ng cross-linking nh s
hn ch s gii phng amylose v dng ht tinh bt trng phng vn c duy tr,
hnh thnh nn cu trc cream v cm gic ming. y l kt qu mong mun trong
nhiu ng dng ca fruit preparation.
37

Mc d tinh bt lin kt ngang khng ngn c hin tng thoi ha, s ng cc


tinh bt vn c th xy ra nhng n c th c khc phc bng cch thm cc nhm
c phn t lng ln vo phn t tinh bt. Cc nhm chc ny s ngn cn v lm
yu i lc lin kt gia cc phn t tinh bt. Qu trnh thm cc nhm chc l qu
trnh ester ha hoc ether ha.

Cc phng php x l c khuynh hng ngn cn s thoi ha, tng trong sut,
gim nhit h ha v tng kh nng n nh khi lnh ng/tan gi.

Tt c cc tnh cht trn u quan trong hnh thnh nn dng bn thnh phm fruit
preparation c cht lng tt.
Quy trnh sn xut Fruit preparation:

ng

Dch tri
cy
Phi trn

Ming
qu

C c

Rt bao b

To ng

Fruit
preparati
on

38

Cht to st,
n nh

Phi trn

Nc

V d sn phm Fruit preparation 50O brix c ming tri cy s dng


trong cc sn phm sa:

Gii thiu chung


Qu trnh

Fruit preparation dng trong sa v


yaghurt
Trn kh cc cht to gel vi ng ( t
l 4:1) hoc ha tan vo glucose syrup
(t l 10:1). Sau cho thm cht to
ngt n hm lng cht kh l 30obrix.
Khuy trn v gia nhit n 80oC.

Cht n nh cc ming qu

S dng low-esterified pectin (0.15%)


hoc xanthan (0.05%)

Tng nht v mouthfeel

s dng acetylated di-starch adipate


( 1.9%) ha tan trong nc nng ( ch
phm thng mi : C-tex 06201, C-tex
06205, C-tex 06214)
0.3% VIDOGUM SP 175

5. Fruit fillings:

39

Bng 6: Thnh phn nhn bnh cherry ng lnh


thnh phn
dch qu c c v nc sau khi tan gi
cherry rt nc
ng
crosslinked v stabilized starcha
nc
mui
cherry rt ncb
ngb
a
COLFLO 67, National Starch and Chemical Co.
b

%
29
22
7,38
3,12
8,13
0,06
22b
8b

c cho ring sau khi hn hp ban u c a n 68oC

Fruit filling thng cha tri cy, ng, syrup, tinh bt v nc. Cc loi nhn bnh
khc nhau nng cht kh, pH v chc. Cc lai nhn c iu chnh bng
cch cho thm acid t c pH 3,7- 4,5. Quy trnh sn xut nh hng ti hng
v v cu trc ca nhn.
tinh bt l mt cht lm c thch hp, n cn c c tnh nht nh. V d, to keo
d dng, c kh nng chu c cc acid tri cy, khng nh hng ln hng v v
mu sci vi nhn bnh ng hp (canned fruit filling), loi tinh bt s dng cn
chu c nhit thp trong qu trnh bo qun lnh trc khi s dng lm bnh.
Ngi ta thng dng tinh bt bp hay tinh bt bp bin tnh trong lnh vc sn xut
nhn bnh.
Bt bp c kh nng to c cao, tuy nhin gel to thnh qu cng v kh nhn
thy tri cy bn trong, d b ra ra trong qu trnh bo qun lnh ng, ng
thi khng n nh vi s c mt ca nng acid cao.
V th, s dng tinh bt bin tnh nh cht to c l s la chn tt v chng
to dng paste trong, sau khi nu hnh thnh dng gel lng lo hn. Tinh bt
40

c s dng cn phi chu c nhit v acid cng nh n nh nhit


thp.
-

Cc loi tinh bt bin tnh thng dng:


Tinh bt bin tnh ngang: li th ca tinh bt ny l c dng tng kh
nng chng bin dng v n nh bn khi ng lnh/r ng, kim sot
hot ca nc, gim thiu hnh thnh tinh th .
Tinh bt h ha trc (pre-cooked starch) : Li th ca vic s dng tinh
bt ny l chng c th duy tr hng v tri cy t nhin cng nh duy tr
hnh dng tri cy. Do , bng cch s dng trc tinh bt nu chn thc
hp trong bnh tri cy nh pie du ty hoc pie o. Khi s dng tinh bt
h ha trc tinh bt phi c pha trn vi ng v cc thnh phn kh
khc ngn chn hin tng vn cc.

Vic s dng tinh bt vi cc thnh phn khc trong fruit filling c th dn n


mt nhn bnh y vt nt hoc mt chic nhn bnh qu lng. ng c th gy
tr ngi cho qu trnh h ha. Qu nhiu ng c th dn h ha khng hon
ton v gel khng trn lng. Qu t ng s thit lp cc gel qu cht v gy ra
nhng vn x l tip theo. T l tinh bt : ng l 1:3 n 1:3,5. ng c th
c thm vo trong hai giai on: ng + tinh bt c h ha chung, lng
ng cn li c th c thm vo sau khi h ha xong.
6. Sauce:

41

Ngnh cng nghip tinh bt pht trin hng trm tinh bt bin tnh to
nht v hnh thc cho nc st. Mt s loi tinh bt c nu ln, s ph hp
lm nc st, nht l khi c un nng ti mt s im nhit .

Bn cnh nht, tinh bt bin tnh cn nh hng n cc tnh cht khc ca


sauce. Hnh thc c th thay i, ty thuc vo loi tinh bt s dung, v d: tinh
bt bp c c hn so vi tinh bt la m.. Thm vo , sauce c bo
qun lnh sau khi m, cho nn nht mong mun ti nhit bo qun lnh
cng rt quan trng.
St c chua:

a. C chua:
C chua l mt loi qu n i, c a vo trng Vit Nam t lu. nc ta,
c chua c thu hoch v chnh vo thng 12 n thng 2. C chua c nhiu
ging, ging c cht lng tt biu hin qu to va phi, thnh qu dy, ht t,
kh 6%-8%.
N cung nhiu nguyn t khong, ng v vitamin :
Thnh phn ca c chua nh sau:
Gluxit: 4.5%
Protit: 1.0%
Lipit: 0.3%
Vitamin A: 400 g/100g
Vitamin B1: 40 g/100g
Vitamin B2: 7 g/100g
Vitamin C: 15-30 g/100g
Pur c chua: Pur c chua c to ra bng cch ly c chua ra sch chn trong
42

nc si, vt ra bc b v, ch qua li 0.7-1mm ri ly bt. Pur c chua c


kh khong 12,15,20%(khc vi bt c chua c kh 88-95%).
b. Thnh phn st c chua:
Ingredient
%
Thick flo

3.0

Tomato paste

20.0

Sugar

14.0

Salt

2.5

Pepper

0.1

Vinegar ( 25%)

2.4

Water

58.0

Total

100.00

Chc nng ca tinh bt:to st.


S dng tinh bt acetylated distarch adipate.
Hm lng t 3-4% tu theo nh sn xut.
7. Bt tri cy sy:

43

Tinh bt bin tnh dng trong ng dng ny ch yu l maltodextrin (tng ha


tan, lm cht n) v tinh bt a bo (mng bao bo v mi v). chc nng mng
bao ni phn trn nn phn ny ch yu cp n maltodextrin.
Thng c 2 cch dng maltodextrin: dng lng hoc dng bt kh. Chng c
chc nng khc nhau ty thuc vo iu m nh sn xut mong mun trong mi
h thng.

V c v nht v tnh tr nn maltodextrin c dng nh l cht n v cht mang


c tnh kinh t cao. N ng vai tr nh cht b sung cho cc nguyn liu t tin,
v nh l cht pha long cho cc thnh phn cc nh. Do , n cn c x l
v ng gi mt cch chnh xc.Trn maltodextrin vi gum v cc carbonhydrat
khc tng kh nng phn tn, khng vn cc v d hydrat ha.

Maltodextrin c gi tr c bit trong ngnh cng nghip hng v, vi vai tr l


cht nn trong qu trnh sy phun.

S dng maltodextrin l l tng cho qu trnh sy phun bi v ha tan cao ca


n s tng nng cht kh, tng lng nhp liu vo my sy . V do m thp
nn thi gian sy s ngn hn. Ngi ta thng s dng maltodextrin c ch s DE
t 10 n 15. N c m thp hn cc loi c DE cao v mch carbonhydrat di
hn.

44

Maltodextrin thng c trn vi gum Arabic v tinh bt bin tnh, c bit


trong sy phun/ bao gi sn phm c hm lng du cao.
Maltodextrin cn c dng nh cht bo v hng v. Trong qu trnh sy,
maltodextrin bao quanh cc cht hng v v, l ch bm cho chng khng b
thot theo hi nc. Kh nng to mng ca maltodextrin cng ngn cn s tht
thot cht hng v cc cht nhy cm khc (trong qu trnh to mng cho sn
phm)
S dng maltodextrin trong sn xut bt tri xoi:

Xoi c ra sch, gt v sau em ch. Puree xoi c pha long vi nc


theo t l 1:2.

Bt maltodextrin thng mi ha tan vo nc m v trn u vo hn hp dch


qu. T l maltodextrin:cht kh trong dch qu = 55:45. Hm lng cht kh nhp
liu l 19%.

Nhp liu hn hp vo thit b sy phun:

Nhit dng kh vo: 167oC


Nhit dng kh ra : 89oC
Nhit nhp liu : 60oC
Sn phm c nng cht kh l 95%.

45

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