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HCM
Khoa K thut Ho hc
B mn: Cng ngh Thc phm
ti:
Lp: Hc11Tp
M u
Maltodextrin, l mt polysaccharide gm cc gc D glucose lin kt vi nhau bng
lin kt 1 4 glycoside, cng thc phn t (C6H10O5)n.2H2O, l sn phm t s thu phn tinh
bt khng hon ton vi ch s DE nm trong khong t 4 20.
Maltodextrin tan hon ton trong nc, c chuyn ho trong c th tng t nh tinh bt,
do maltodextrin thch hp cho bnh nhn mc bnh tiu ng. Ngoi ra maltodextrin l cht
c rt t v thm ch khng c v ngt, khng c mi tinh bt v khng nh hng n mi v cc
cht khc (Morris, 1984).
V nhng c im c bit ni bt nh trn, nn hin nay maltodextrin c nghin cu v
ng dng nhiu trong ngnh cng ngh thc phm.
Bng vic so snh hai qui trnh cng ngh cng sn xut Maltodextrin, chn ra qui trnh
thch hp, m bo cht lng sn phm cng nh ti u v kinh t (chi ph sn xut, gi thnh
sn phm)
MC LC
ii
iii
Danh mc hnh
Hnh 1.Cu to tinh bt ..................................................................................................................... 2
Hnh 2.Cu trc phn t Amylose...................................................................................................... 2
Hnh 3.Cu trc Amylopectin ............................................................................................................ 3
Hnh 4.Phn ng thy phn tinh bt .................................................................................................. 3
Hnh 5. Thit b loi b tp cht ...................................................................................................... 15
Hnh 6.Thit b ra .......................................................................................................................... 16
Hnh 7.Thit b ct ........................................................................................................................... 17
Hnh 8.Thit b nghin rng ............................................................................................................. 18
Hnh 9.Thit b h ha Jet-cooker ................................................................................................... 21
Hnh 10.Thng dch ha .................................................................................................................. 22
Hnh 11.S h ha-dch ha ....................................................................................................... 23
Hnh 12.Thit b ty mu bng than hot tnh ................................................................................. 25
Hnh 13.M hnh lc khung bn ...................................................................................................... 27
Hnh 14.Hnh nh thc t ca thit b lc khung bn ...................................................................... 27
Hnh 15.S thit b c c ng tun hon................................................................................... 28
Hnh 16.S thit b sy ................................................................................................................ 30
Hnh 17.C ch trao i ion ............................................................................................................ 35
Hnh 18.Thit b trao i ion ........................................................................................................... 35
Hnh 19. M hnh c c bng membrane ....................................................................................... 37
Hnh 20. H thng thm thu thc t trong cng nghip ............................................................... 37
iv
Danh mc bng
Bng 1.Thnh phn ha hc ca khoai lang ..................................................................................... 1
Bng 2.Thnh phn Glucid ca khoai lang ....................................................................................... 5
Bng 3.Thnh phn acid amin khng thay th ca khoai lang .......................................................... 6
Bng 4.Thnh phn vitamin trong khoai lang ................................................................................... 7
Bng 5.Thnh phn khong trong khoai lang ................................................................................... 7
Bng 6.Ch tiu cht lng ca ch phm enzyme Termamyl ........................................................... 9
Bng 7.S thay i DE theo nng enzyme s dng ...................................................................... 9
Bng 8.Ch tiu cht lng nc ..................................................................................................... 10
Bng 9.Ch tiu cht lng NaOH................................................................................................... 11
Bng 10.Ch tiu cht lng CaCl2 ................................................................................................. 12
Bng 11.Ch tiu cht lng HCl .................................................................................................... 12
Bng 12.Ch tiu cht lng than hot tnh..................................................................................... 13
Bng 13. Ch tiu cht lng bt tr lc Diatomit .......................................................................... 13
Bng 14. n nh ca Termamyl ................................................................................................. 33
Bng 15.So snh hai quy trnh cng ngh ....................................................................................... 38
Bng 16.So snh chung v hai quy trnh.......................................................................................... 39
Bng 17.Tnh cht vt l ca Matodextrin ....................................................................................... 39
I.
NGUYN LIU
1.
Khoai lang
Hm lng (%)
Nc
68,0
Protein
0,8
Lipid
0,2
Carbohydrate
28,5
Cellulose
1,3
Tro
1,2
1.1. Carbohydrate
Carbohydrat l thnh phn ch yu ca cht khv chim 24-27% trng lng ti.Thnh
phn ca glucid ch yu l ng v tinh bt, ngoi ra cn c cc cht khc nh pectin,
cellulose, hemicellulose, chim s lng t.
1.2. Tinh bt
Trung bnh chim khong 60-70% carbohydrate.
Tinh bt gm hai polysaccharide khc nhau: amylose v amylopectin trong amylose
chim khong 17-20%. Do , tinh bt khoai lang d ho tan trong nc (m, nng) hn cc
loi tinh bt giu amylose khc, do c cu to cng knh nn tinh bt khoai lang khng c xu
hng kt tinh tr li v do c kh nng gi nc ln.
Nhom 22
Lp: Hc11Tp
Nhom 22
Lp: Hc11Tp
Nhom 22
Lp: Hc11Tp
trng xc nh hm lng amylose trong tinh bt bng phng php trc quang. phn
ng c th cc phn t amylase phi c dng xon c hnh thnh ng xon c n ca
amylose bao quanh phn t iode. Cc dextrin c t hn 6 gc glucose khng cho phn ng vi
iode v khng to c mt vng xon c hon chnh.
Ngoi kh nng to phc vi iode, amylose cn c kh nng to phc vi nhiu cht hu
c c cc cng nh khng cc nh: cc ru no, cc ru thm, phenol, cc ceton phn t
lng thp.
Tnh hp th ca tinh bt: Ht tinh bt c cu to l xp nn khi tng tc vi cc cht
b hp th th b mt trong v ngoi ca tinh bt u tham d. V vy trong qu trnh bo qun,
sy v ch bin cn phi ht sc quan tm tnh cht ny. Cc ion lin kt vi tinh bt thng
nh hng n kh nng hp th ca tinh bt. Kh nng hp th ca cc loi tinh bt ph
thuc cu trc bn trong ca ht v kh nng trng n ca chng.
Kh nng hp th nc v kh nng ha tan ca tinh bt: Xc nh kh nng hp th
nc v kh nng ha tan ca tinh bt cho php iu chnh c t l dung dch tinh bt v
nhit cn thit trong qu trnh cng nghip, cn c ngha trong qu trnh bo qun, sy v
ch bin thy nhit. Rt nhiu tnh cht chc nng ca tinh bt ph thuc vo tng tc ca
tinh bt v nc (tnh cht thy nhit, s h ha, to gel, to mng).
Tnh cht vt l
tan ca tinh bt: Amylose mi tch t tinh bt c tan cao hn song khng bn
nn nhanh chng b thoi ha tr nn khng ha tan trong nc. Amylopectin kh tan trong
nc nhit thng m ch tan trong nc nng. Tinh bt b kt ta trong cn,v vy cn l
mt tc nhn tt tng hiu qu thu hi tinh bt.
S trng n: Khi ngm tinh bt vo nc th th tch ht tng do s hp th nc, lm
cho ht tinh bt trng phng ln. Hin tng ny gi l hin tng trng n ca ht tinh bt.
tng kch thc khi ngm vo nc ca tinh bt l 28,4%.
Tnh cht h ha ca tinh bt: Nhit ph v ht chuyn tinh bt t trng thi u
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
Nhom 22
Lp: Hc11Tp
Thnh phn
Nhom 22
Saccharosse
5,16 10,95
Glucose
2,11 4,61
Lp: Hc11Tp
Maltose
1,59 6,85
Fructose
1,16 3,56
1.4. Cht x
X ng vai tr quan trng trong vic phng chng mt s bnh nh ung th, tiu ng,
tim mch...
X n c bao gm cc hp cht pectin, cellulose v hemicellulose. Hm lng cht x
n c trong cc ging khoai lang ca o Tonga l 4%, ca M l 3,6%. Ngoi ra cn cha
0,4% lignin.
1.5. Protein
Hm lng protein trong cc ging khoai lang l khng cao, trung bnh khong 5% cht
kh. Hm lng protein thng khng cao nhng do khoai lang c nng sut c cao, nn
protein thu c trn mt n v trng trt l ng k, khng thua km cc loi ng cc. Ngoi
ra thnh phn cc acid amin trong protein ca khoai lang kh cn i, nht l cc acid amin
khng thay th.
Thnh phn acid amin khng thay th ca c khoai lang (tnh theo % trng lng khong
ca protein th)
Bng 3.Thnh phn acid amin khng thay th ca khoai lang
Hm lng (%)
Acid amin
Nhom 22
Arginin
2,9
Histidine
1,4
Lysine
4,3
Tryptophane
1,8
Phenylalanine
4,3
Methionine
1,7
Threonine
3,8
Leucine
4,8
Isoleucine
3,6
Valine
5,6
Lp: Hc11Tp
1.6. Vitamin
Khoai lang ccha nhiu loi vitamin nh C, A, B1, B2, PP, acid pentotenic. Ty vo
ging m hm lng vitamin trong khoai lang l khc nhau. V d: khoai lang ngh cn cha
nhiu -caroten n 44,6 %, trong khi cng ging khoai lang trng ch cha 0,5% -caroten.
Bng 4.Thnh phn vitamin trong khoai lang
Hm lng (%)
Thnh phn
Vitamin A
7,4
Vitamin B1
0,88
Vitamin B2
10,88
Vitamin PP
13,4
Acid pentotenic
11,1
Cc vitamin tp trung nhiu vng ngoi ca rut c.V v phn trung tm c cha t
vitamin hn.
1.7. Khong
Thnh phn khong trong khoai lang bin ng tng i ln tu thuc vo loi t trng
v phn bn s dng.
Thnh phn khong ch yu trong khoai lang (% so vi trng lng tro)
Bng 5.Thnh phn khong trong khoai lang
Thnh phn
Nhom 22
Hm lng (%)
Cl
2,5
K2O
58,1
Na2O
8,1
CaO
5,6
MgO
4,1
Fe2O3
0,54
Mn2O3
Vt
P2O5
16,1
SO3
2,9
Lp: Hc11Tp
Tht c
Lng tinh bt trong khoai lang thng dao ng t 15-31%, kch thc ht tinh bt t
15-80 m.
Khng mc mm, hm lng tinh bt khng di 14%, tp cht t di 15%, dp nt
di 2%.
Nguyn liu t bi cha c xe xc a vo phu phn phi.
2.
Enzyme
Cng ngh thu phn tinh bt bng acid c gii thiu t th k 19 (Naegeli, 1874;
Lintner, 1886) v pht trin trong mt thi gian di. Tuy nhin cng ngh ny c mt s nhc
im: yu cu dng c thit b phi lm bng cc vt liu chng n mn, tn nng lng cho
qu trnh gia nhit, kh khn trong vic kim sot, nh hng n mu sc sn phm, s tn ti
ca cc hp cht mui sau khi trung ho v c bit l nh hng n mi trng. V nhng
nhc im ni trn nn hin nay acid khng cn c khuyn khch s dng thu phn
tinh bt, m thay vo l enzyme.
Enzyme c s dng thu phn tinh bt to sn phm c ch s DE khc nhau.Trong
qui trnh sn xut, enzyme c s dng cng on dch ho (sau khi tinh bt c h ho
thu phn tinh bt thnh mch ngn) v ng ho (thu phn sn phm dch ho to thnh sn
phm cho ch s DE nh mong mun).
Enzyme c s dng thu phn tinh bt l enzyme amylase v hu ht cc loi
enzyme ny u c hiu vi lin kt -1,4-glucoside nhng khng c kh nng ct c lin
kt -1,6-glucoside. y l mt iu kh khn trong vic s dng enzyme thu phn hon
ton amylopectin thnh glucose.
Enzyme amylase (1,4 D glucan glucanohydrolases) l mt enzyme thu phn
c hiu vi lin kt 1,4- -D-glucoside v ct mch tinh bt t v tr gia mch.
Nhom 22
Lp: Hc11Tp
Cc loi enzyme thng mi c s dng thu phn tinh bt trong sn xut cng
nghip c sn xut ch yu t 2 chng vi khun Bacillus amyloliquefaciens v Bacillus
licheniformis (sn xut enzyme c tn thng mi l Termamyl hay novozyme). Enzyme c
sn xut t 2 chng ny c s khc bit v kh nng chu nhit, nhit 1100C hot tnh ca
Termamyl b mt t hn B. amyloliquefaciens -amylase. (Martin F. Chaplin, 1990).
ti ny s dng enzyme Termamyl 120L c sn xut t Bacillus
licheniformis.Enzyme hot ng tt iu kin nng Ca2+ 50 70ppm, chng xc tc thu
phn tinh bt nhit rt cao 95 100oC, di y l bng ch tiu cht lng enzyme.
Bng 6.Ch tiu cht lng ca ch phm enzyme Termamyl
Tn ch tiu
Thng s k thut
Trng thi, mu sc
T trng, g/ml
1,20 1,25
120
KNU (Kilo Novo alpha amylase Unit): s lng enzyme ph hu 5,26 g tinh bt/gi
(theo phng php Novozyme xc nh alpha amylase).
Dng nhit v hot enzyme sau dch ho m bo DE cho sn phm.
La chn nng enzyme
Bng 7.S thay i DE theo nng enzyme s dng
STT
Nng enzyme
so vi tinh bt (%)
Bx
DE
nht
0,04
20
7,67
5,48
0,06
20
9,20
4,98
0,07
20
10,46
3,76
0,08
20
11,86
3,12
0,1
20
12,30
2,58
0,12
20
14,91
2,47
0,14
20
17,21
2,26
Nhom 22
Lp: Hc11Tp
0,16
20
18,56
2,15
Nng enzyme tng th tt phn ng tng ln. Nng enzyme Termamyl 120L t
0,08 1,0% th DE thay i t 11,86 12,30. Trong khong ny nng enzyme 0,08% tuy
nht c cao hn so vi nht nng 0,1% nhng ti 0,08% cho hiu qu kinh t cao hn.
V th ta chn nng enzyme Termamyl 120L 0,08%.
3.
Cc nguyn liu ph
3.1. Nc
Nc s dng trong sn xut phi p ng c cc yu cu v cht lng theo QCVN
01:2009/BYT quy chun k thut quc gia v cht lng nc n ung, c th: khng c mi, v
l, pH Trong khong 6,5-8,5, s lng Coliform tng s/100ml nc l 0, s lng E.coli hoc
Coliform chu nhit/100ml l 0, di y l bng mt s ch tiu ca nc n ung.
Bng 8.Ch tiu cht lng nc
Mu sc(*)
TCU
15
Mi v(*)
Khng c mi, v l
c(*)
NTU
mg/l
300
mg/l
1000
Hm lng Nhm(*)
mg/l
0,2
Hm lng Amoni(*)
mg/l
Hm lng Antimon
mg/l
0,005
mg/l
0,01
Hm lng Bari
mg/l
0,7
mg/l
0,3
Hm lng Cadimi
mg/l
0,003
Hm lng Clorua(*)
mg/l
250
Nhom 22
10
Lp: Hc11Tp
mg/l
0,05
mg/l
Hm lng Xianua
mg/l
0,07
Hm lng Florua
mg/l
1,5
mg/l
0,05
mg/l
0,3
Hm lng Ch
mg/l
0,01
mg/l
0,3
mg/l
0,001
Hm lng Niken
mg/l
0,02
Hm lng Nitrat
mg/l
50
Hm lng Nitrit
mg/l
Hm lng Selen
mg/l
0,01
Hm lng Natri
mg/l
200
mg/l
250
Hm lng Km(*)
mg/l
Tnch tiu
Dng bn ngoi v mu sc
xanh nht
40
0,6
0,05
0,015
Nhom 22
11
Lp: Hc11Tp
0,01
0,03
0,006
0,003
0,01
0,01
0,00125
Tn ch tiu
95%
Hm lng CaCl2, %
Hnh dng, mu sc
2,15
Tan hon ton trong nc
Tnh tan
10
Thng s k thut
Trng thi, mu sc
HCl, %
31,5
Clo t do, %
0,004
Fe, %
0,001
1,15 1,16
T trng, g/ml
Nhom 22
12
Lp: Hc11Tp
Tn ch tiu
Hnh dng
Mu en c trng ca than
Mu sc
T trng 250C, g/ml
0,44 0,6
Khng
10
m, %
Tro, %
3
95
cng, %
pH
9 11
im chy, 0C
450
80
II.
1.
Thng s ha l
Thnh phn
Ngun gc
T to bin
B canxi ha nh
T trng kh (g/l)
320 - 480
T trng nc (g/l)
290 - 4000
xp
84 - 90
1.1 S
Nhom 22
13
Lp: Hc11Tp
Khoai lang
Lm sch s b
Ra
Tp cht
Nc thi
Ct khc
Nc
Nghin
Cht chnh pH
Phi trn
Termamyl
120L
Thy phn
CaCl2
V hot enzyme
Lm ngui
Ty mu
Tp cht
Lc
C c chn khng
Nc
Sy phun
Bao gi
Maltodextrin
Nhom 22
14
Lp: Hc11Tp
Lm sch s b
Ra
Nhom 22
15
Lp: Hc11Tp
Hnh 6.Thit b ra
Dng cnh khuy dng trc vis vi tc dng va o trn mnh va y c v pha trc.
ng thi to ma st gia c vi c, v c vi thit b tng kh nng lm sch.
1.2.3 Ct khc
Mc ch
Chun b: Ct nh nguyn liu qu trnh nghin tip theo t hiu sut cao hn.
Cc bin i ca nguyn liu
Nhom 22
16
Lp: Hc11Tp
Bin i vt l: Gim kch thc, ban u t c khoai ban u (15-20 cm) xung cn nh
hn 3 cm.
Bin i ho sinh: S hot ng ca cc enzyme oxi ho lm bin i mu khoai nhng
ch b ct, nhng khng ng k.
Thit b v thng s cng ngh
Thit b dng hnh hp ch nht thng y. Cho nguyn liu i vo u trn, di tc
dng ca h thng cc dao ct c gn trn mt trc, trc quay nh ng c ngoi thit b, s
ct nh nguyn liu v ri xung bng ti.
Hnh 7.Thit b ct
1.2.4 Nghin
Mc ch cng ngh: chun b cho qu trnh thy phn.
Cc bin i ca nguyn liu :
Vt l: kch thc ca nguyn liu s gim i, din tch b mt ring s tng ln lm tng
tc phn ng oxi ho do tip xc vi oxi nhiu hn.
Trong qu trnh nghin, di tc dng ca cc lc, nhit ca vt liu s tng ln lm
xut hin mt s bin i v cu trc.
Ho sinh: mt vi sinh vt trn vt liu s tng ln v cc phn ng c xc tc bi
enzyme s d dng hn, enzyme oxi ho kh nh polyphenol oxidase s lm sm mu sn
phm.
Nhom 22
17
Lp: Hc11Tp
Thit b:
2. Trc quay
3.Tang quay
4. Rng
5. y t l
6.Cn iu chnh
Tng quay c ng knh 50cm. Trn c rnh theo chiu dc gn li dao hay
li ca. Ty theo yu cu m c t 10 12 rng ca, khong cch gia cc li dao
l 5mm.
Nhom 22
18
Lp: Hc11Tp
Vt l
S phn tn ca tinh bt trong nc tng dn n ng nht ca nguyn liu
tng.
H s dn nhit tng.
Th tch ht tinh bt tng do s hp th nc lm ht tinh bt trng ln.
Ho l:
Ht tinh bt hp thu mt lng nh nc (25-50 % nc) nhng cha trng n.
Trng thi ca nguyn liu sau khuy trn dng huyn ph.
Tng kh nng tip xc gia ht tinh bt v nc.
Cm quan
ng nht ca nguyn liu.
Cc yu t nh hng:
Thnh phn ho hc ca nguyn liu.
T l phi trn ca nguyn liu nh hng n thi gian khuy trn.
Tc phi trn ca thit b.
Thit b v thng s cng ngh
Thit b c dng hnh tr ng, c cnh khuy c kt ni vi 1 motor, xung
quanh bn trong thit b c cc tm chn, tng hiu sut khuy trn. C van x
y ni vi h thng bm ly tm bm dch vo thit b h ho, cnh khuy
c m vi tc 400 vng/pht. Nn khi ng cnh khuy trc khi bm
dch tinh bt vo.
Phi trn nhit thng
Phi trn nguyn liu vi nc t hm lng cht kh khong 20 - 25%.
Nhom 22
19
Lp: Hc11Tp
tng theo. Huyn ph tinh bt s chuyn sang dng khi paste khi kt thc qu trnh h
ha. Nu tng nhit cao hn thc hin tip giai on dch ha, khi cho s ha
lng.
sinh ra trong qu trnh thy phn tinh bt, tuy nhin phn ng khng ng k v hm
lng axit amin c trong nguyn liu rt thp, thi gian lu ca qu trnh h ha l kh
thp.
Sinh hc: Enzyme, vi sinh vt c trong tinh bt gim do b tiu dit bi nhit cao.
Nhom 22
20
Lp: Hc11Tp
H ho
Nhom 22
21
Lp: Hc11Tp
Dch ho
Nhom 22
22
Lp: Hc11Tp
Nhom 22
23
Lp: Hc11Tp
Lm ngui
Nhom 22
24
Lp: Hc11Tp
Nhom 22
25
Lp: Hc11Tp
Nhom 22
26
Lp: Hc11Tp
Nhom 22
27
Lp: Hc11Tp
1.2.11 C c
Mc ch cng ngh
Chun b: cho qu trnh sy gip qu trnh sy din ra d dng v tit kim chi ph nng
lng trong ton b quy trnh sn xut.
Khai thc: lm bay hi nc, tng nng cht kh trong dung dch.
Cc bin i ca nguyn liu
Vt l: Nhit dung dch tng, nng cht kh tng, nht tng, t trng tng, nhit
ca dung dch tng theo thi gian c c.
Ho l: C s chuyn pha ca nc.
Ho hc: nu cc acid amin hoc peptide cha c loi b hon ton trong qu trnh tinh
sch trc th chng s cng vi mt t ng kh tham gia phn ng Maillard lm cho dch
thnh phm sm mu nhng khng ng k.
Thit b v thng s cng ngh
Nhom 22
28
Lp: Hc11Tp
hi t s i trong khong khng gian pha ngoi ng. Khi lm vic, dung dch trong ng trao
i nhit vi hi pha ngoi ng, hi nc trong dung dch s bc hi v dn ra ngoi. Dch c
c s rt xung v c bm tun hon li cho n khi t Bx theo yu cu.
Kt qu l trong thit b c chuyn ng tun hon t nhin t trn xung trong ng tun
hon. Sn phm c x ra pha ca y.
Thng s thit b:
Nng cht kh sau khi c c: 45-50 0Bx.
Nhit c c: 700C
p sut hi t: 1,25 atm
chn khng ca bung bc: 0,3 0,4 at.
1.2.12 Sy phun
Mc ch cng ngh
Khai thc: qu trnh sy tch bt nc ra khi nguyn liu, do hm lng cc cht kh
c trong 1 n v khi lng sn phm s tng ln.
Bo qun: qu trnh sy lm gim gi tr hot nc trong nguyn liu nn c ch h vi
sinh vt gip ko di thi gian bo qun sn phm. Trong qu trnh sy, nhit ca nguyn
liu kh cao lm mt s vi sinh vt trong nguyn liu b v hot.
Hon thin: sn phm thu c dng bt d ho tan.
Cc bin i ca nguyn liu
Vt l: xut hin gradient nhit trong nguyn liu, t trng ca sn phm gim, m
nguyn liu gim.
Ho l: c s chuyn pha ca nc t lng thnh hi.
Thit b v thng s cng ngh
H thng thit b sy phun dng u phun kh ng: gm cc b phn chnh: caloriphe
gia nhit tc nhn sy, c cu phun sng, bung sy v h thng thu hi sn phm.
Nguyn tc sy gm 3 giai on:
Giai on 1: chuyn dch maltodextrin thnh dng sng m nh c cu phun sng kh
ng. Kch thc cc ht sng 10-200 m.
Giai on 2: ha trn sng m vi dng tc nhn sy trong bung sy.
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Lp: Hc11Tp
Giai on 3: Tch sn phm ra khi dng tc nhn sy bng cch s dng h thng
cyclone thu hi sn phm theo c ch lng xoy tm.
1.2.13 Bao gi
Mc ch cng ngh
Bo qun: trnh tip xc vi mi trng khng kh. i vi maltodextrin dng bt, m
5-6% rt d ht m tr li, gim ch tiu v ho l cm quan... Do cn bao gi sau sy.
Hon thin: to thun tin cho ngi tiu dng.
Bin i nguyn liu: hu nh khng c bin i no ng k
Vt liu cu to: ti nha polyetilen dy t 50 60 m.
Thit b v thng s cng ngh:
-
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2.1 S khi
Khoai lang
Lm sch s b
Tp cht
H2O
Ra
Nc thi
Ct lt
Nc
Nghin
Cht chnh pH
Phi trn
Enzyme
Termamyl 120L
Thy phn
HCl
CaCl2
V hot enzyme
Lc
Trao i ion
C c membrane
Tp cht
Nc
Sy phun
Maltodextrin
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Lp: Hc11Tp
2.2.7 Lc
-
Thng s thit b:
p sut: 2 5 bar.
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Lp: Hc11Tp
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Lp: Hc11Tp
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Lp: Hc11Tp
Bin i vt ly: nht dung dch, khi lng ring, t trng v nng cht kh ca dung dch
sau c c tng.
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B dy: 150m
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Nhit : 550C.
2.2.10 Sy phun
- Thit b ging quy trnh 1.
Thng s cng ngh
2.2.11 Bao gi
3.
Quy trnh 1
Quy trnh 2
Qu trnh ty
mu
r tin.
than v tp cht.
Qu trnh lc
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Lp: Hc11Tp
Thit b c c membrane n
kh cao hn.
Qu trnh c c
III.
c im
Quy trnh 1
Quy trnh 2
Thit b
Thit b n gin hn
Thit b phc tp hn
t chim hn
Nhiu hn
V sinh thit b
D hn
Kh hn
Nng lng
Tiu tn hn
t hn
SN PHM
1.
Maltodextrin
(C6H10O5)n.H2O
0,3-0,5
DE
4-20
pH
4,0-7,0
Tnh cht
Bt mu trng, d sy kh, t
ht m
Khng ngt hoc t ngt, tan tt
trong cho dung dch khng mu.
Maltodextrin l sn phm thy phn tinh bt khng hon ton bi enzyme hoc acid, l
hn hp cc polyme c n v l D glucose c ng lng dextrose DE di 20.
Tu theo DE l bao nhiu m sn phm bt Maltodextrin c s dng cho nhng mc
ch cng ngh khc nhau. qui trnh ny sn xut Maltodextrin c DE = 9-12.
Maltodextrin c DE = 9-12 ng dng trong:
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Lp: Hc11Tp
ung v thc n king cho cc ng vin th thao: d tiu ho, d ho tan, tng
gi tr dinh dng cho sn phm.
2.
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Lp: Hc11Tp
L Ngc T & cng s. (2002). Ho sinh cng nghip. H Ni, Khoa hc v k thut.
4.
Martin F. Chaplin, C. B. (1990). Enzyme Technology. New York: The press syndicate of
7.
8.
Williams, P. C.; Kuzina, D. F.; Hlinka, I.; Cereal Chem. 1970, 47, 197
9.
Mazurs, E. G.; Schoch, T. J.; Kite, F. E.; Cereal Chem. 1957, 34, 3.
10. Leach, H. W.; McCowen, L. D.; Schoch, T. J.; Cereal Chem. 1963, 36, 6.
11. Whistler, R. L; Paschall, E. F.; Starch: Chemistry and Technology, 2th ed., Academic Press:
N.Y., 1984, p. 1-718
12. Franco, L. M. C.; Ciacco, F. C.; Starch. 1988, 40, 1
13. J. Scott Smith; Y.H Hui; Food Processing Principles and Applications.
14. UNIFEM.1988. Cereal Processing. 3stfood cycle technology source book. New york, NY
10017 USA, 1988, printed by photosystem, S.r.l in Rome, Italy.
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Lp: Hc11Tp