Professional Documents
Culture Documents
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
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
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
Potato Starch
Corn Starch
Tapioca Starch
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 .
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:
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
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 .
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
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:
Gim kch thc phn t, thay i t l mch thng hay phn nhnh trong phn
t tinh bt.
Tin hnh:
Ph thuc vo nhit ta s thu c dextrin trng (95-120 0C), dextrin vng (1201800C), pirodextrin (170-1950C).
Tnh cht:
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.
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.
11
Qui
trnh sn xut tinh bt t sn theo phng php Robyt
-
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
Hnh 2: Cng thc cu to ca tinh bt bin tnh bng phng php ether ha
-
15
NaO
2Tb - OH
+
O
ONa
f.
P
P
NaO
O
Tb
Na2H2P2O7
Tb
ONa
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.
16
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.
17
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
18
+
O
Tb
H2O
NaO
P
NaO
NaO
P
ONa
Tb OH
NaO
P
NaO
Na3H2PO7
Tb
P
NaO
19
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
22
23
STT
3
4
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
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
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
Nh sn xut khi cn nhc s dng loi tinh bt no cho sn phm thng xem xt cc
cu hi:
-
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?
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:
-
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 :
nhit nu
710C
820C
nht thp, c, v h bt
5 pht
60 pht
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.
IV.
Tinh bt
ng dng
Tinh bt h ho trc
Tinh bt thu phn nh bng acid
Cht lm bn nh tng
31
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.
33
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)
-
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)
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:
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
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
Cht n nh cc ming qu
5. Fruit fillings:
39
%
29
22
7,38
3,12
8,13
0,06
22b
8b
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
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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 .
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
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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
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