Lun vn

Cng ngh sn xut

m n lin

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

MC LC
Trang
I. TNG QUAN V M N LIN............................................................
1. Gii thiu chung....................................................................................
2. Phn loi v c im chung.................................................................
II. NGUYN LIU V CC CH TIU CHT LNG......................
1. Nguyn liu chnh.....................................................................................
2. Nguyn liu ph........................................................................................
3. Gia v Ph gia.......................................................................................11
III. QUY TRNH SN XUT M N LIN..........................................14
1. Quy trnh I...............................................................................................14
2. Quy trnh II.............................................................................................16
IV. GII THCH QUY TRNH...............................................................17
A. Quy trnh I............................................................................................17
1. Chun b nguyn liu..............................................................................17
2. Trn bt...................................................................................................19
3. Cn bt....................................................................................................22
4. Ct si- To bng....................................................................................25
5. Hp chn..................................................................................................26
6. Qut ro..................................................................................................28
7. Ct nh lng........................................................................................30
8. Phun nc lo.........................................................................................30
9. Qut ro..................................................................................................32
10. V khun...............................................................................................32
11. Chin.....................................................................................................33
12. Lm ngui.............................................................................................37
13. Phn loi...............................................................................................39
14. ng gi...............................................................................................39
15. Quy trnh chun b cc gi gia v..........................................................40
B. Quy trnh II...........................................................................................43
1. p n.....................................................................................................43
V. SO SNH HAI QUY TRNH CNG NGH....................................46
VI. SN PHM.........................................................................................46
1. Ch tiu cm quan...................................................................................46
2. Ch tiu ha l.........................................................................................47
3. Ch tiu vi sinh........................................................................................48
VII. THNH TU CNG NGH..........................................................49
1. Nguyn liu.............................................................................................49
2. Ci tin cht lng sn phm..................................................................50

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

I. TNG QUAN V M N LIN:

1. Gii thiu chung:
a. Xut x:
M si xut hin u tin Trung Quc t triu i nh Hn (nm
206 trc cng nguyn). T y sn xut m si bt u tri rng ra cc
nc Chu . Vo th k 13, Macro Polo du hnh n Trung Quc v
ng mang k thut sn xut m Trung Quc tr v Chu u. Ti y,
mn m si c bin i tr thnh mn m ng.
T cui th k 18, ngi chu u bt u sn xut v s dng
sn phm m si. Sn phm ny nhanh chng tr nn ph bin, c bit l
v Php. Sau , n c du nhp vo chu .
Sau chin tranh th gii th hai, ngi Nht hu nh khng c thi
gian dnh cho vic nu nng, v vy h cn n nhng thc n nhanh.
p ng nhu cu , cng ty Nissin Food Company Ltd ca Nht
pht trin nn loi m n lin vo nm 1958 v a vo sn xut thng
mi nm 1971. Sn phm ny c lm chn trc, do khi s dng,
ch cn trng n trong nc si khong t 3 5 pht. V s tin dng ca
m n lin v cng v s bn rn ca mnh nn ngi Nht tr nn a
chung mn m n lin v do n nhanh chng tr nn ph bin Nht
Bn cng nh nhiu quc gia khc trn th gii.

b. Tnh hnh pht trin:

Th gii:

T n nay, m n lin khng ngng c ci tin v pht

trin v sn lng v cht lng. Cng ngh sn xut m n lin lun
c nng cao.
Hin nay, m n lin c tiu th hn 80 quc gia v c cng
nhn trn tm quc t. Nm 2001, lng m gi c tiu th trn ton
th gii l 43,4 t gi, ch yu l Chu , trong Trung Quc l 16 t;
Indonesia l 8,6 t; Nht Bn 5,3 t; Hn Quc l 3,9 t; Bc M 2,5 t.

Bng I.1: Sn lng m n lin sn xut mt s nc (nm 2001)

Quc gia

Sn lng (tn)

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

Trung Quc
Nht Bn v Indonesia
Nam Triu Tin
Vit Nam
Thi Lan
i Loan
Philippin

>1 triu
700.000
270.000
200.000
80.000
50.000
40.000

Bng I.2: Lng m n lin tiu th hng nm mt s nc chu

(kg/ngi/nm)
Quc gia
Nam Triu Tin
Nht
Indonesia
Vit Nam
i Loan
Thi Lan
Trung Quc
Philippin

1995
4016
5649
2543
956
1880
758
512
278

1996
4137
5681
2823
1043
1942
849
534
316

1997
4266
5610
3078
1187
2004
994
577
358

1998
4965
5507
2901
1394
2004
1042
692
403

1999
5213
5496
3095
1690
2040
1138
822
452

2000
5385
5507
3219
2074
2004
1244
898
506

2001
5537
5586
3363
2550
2058
1362
988
570

Vit Nam:

Hin nay, ti Vit Nam, cc sn phm m n lin c s dng rng

ri trong mi tng lp nhn dn v tnh tin dng v gi tr dinh dng
ca chng.
Trc nhu cu to ln ca th trng, ngnh cng nghip m n lin
v ang c nhng bc pht trin mnh m, c bit l khi nn kinh t
nc nh chuyn sang c ch th trng. Cc cng ty quc doanh nh
MILIKET, COLUSA, cng nh cc cng ty lin doanh nh VINA
ACECOOK, A-ONE, khng ngng nng cao sn lng v cht
lng sn phm, a dng ha chng loi v mu m p ng nhu cu
th hiu ca ngi tiu dng.

c. Gi tr dinh dng v tnh tin dng ca m n lin:

Sn phm m n lin c s a chung ca ngi
tiu dng v n c cc u im ni bt sau:
ng v kha cnh dinh dng, y l loi sn phm c gi tr
dinh dng cao do c ch bin t bt m (l ngun tinh bt tt) v ph
gia c cha cc cht dinh dng nh protein, lipid, vitamin, khong. Nh
vy, sn phm m n lin c cha tng i y cht dinh dng c
bn. Trung bnh 100 gr m cung cp 359 calo.

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

Bng I.3: Thnh phn ha hc ca m si

Thnh phn
(%)
m si

Nc

Protein

Lipid

15,5

11

1,1

Glucid Cellulose
74

0,5

Tro
1,0

Bng I.4: Hm lng vitamin v khong trong m n lin (mg / 100g)

B1
0.1

Vitamin
B2
0.04

PP
1.1

Ca
3.4

Khong
P
97

Fe
1.5

Tnh tin dng ca m n lin

Qu trnh vn chuyn nhanh, gn.
Qu trnh bo qun tng i n gin.
D s dng, d ch bin: ch cn ct bao gi, cho nc si vo ch
khong vi pht l c th n c.
Ty theo ph gia thm vo m ta c sn phm theo khu v ca
mnh.
Gi thnh r
Vit Nam, gi thnh cc sn phm m n lin thng dao ng t
1000-3000 /gi, tu chng loi. Mt s sn phm m cao cp, nhp
khu gi cng ch mc 7000-10000 /gi. Do thch hp vi mi
tng lp, c bit l ngi lao ng v gii sinh vin.

Tnh tin dng v r tin l nhng nhn t quan trng

gp phn gia tng s ph bin ca m n lin. Lng tiu th m n lin
tng nhanh t nm 1995 mt s quc gia chu , ngoi tr Nht Bn
mc tiu th vn gi nguyn.

2. Phn loi v c im chung:

a. Phn loi:
Da trn phng php ch bin, m n lin c chia lm hai
loi:
M n lin c chin.
M n lin khng chin: l loi m c lm kh
(sy) bng lung khng kh nng (70C 80C). Li im ca m sy l
n cha mt hm lng bo thp, do thi gian bo qun loi m ny
di hn v n c a thch hn bi mt s nhm ngi. Tuy nhin, v
qui trnh sn xut loi m ny cho nng sut thp v mi v, cu trc
khng ph hp nn sn phm ny khng ph bin Chu so vi loi
m chin.

b. c im chung:
5

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

L loi m c dng si.

c to dng vt trn hay ch nht.
S dng nhanh bng cch ngm m trong nc
si.
Thng s dng lun c nc ngm m.
Cung cp nhu cu dinh dng cho 1 ba n nhanh.
M c th qua qu trnh chin hay khng chin.

II. NGUYN LIU V CC CH TIU CHT

LNG CA NGUYN LIU:
Nguyn liu chnh sn xut m n lin l bt m, nguyn liu
ph l nc v du chin (shortening). Bn cnh cn c cc ph gia
nh: nc kim, CMC (carboxyl metyl cellulose), Natri polyphosphat,
mui n, bt mu thc phm v gia v bao gm: mui n, ng, bt
ngt, hnh, tiu, t, trng, tm, c chua

1. Nguyn liu chnh:

Nguyn liu chnh sn xut m n lin l bt m.
Bt m c ch bin t ht la m, tu theo chng loi ht la m
m ta c:
+ Bt m en: ch bin t ht la m en, thng dng lm bnh m
en, loi bnh m ny ch thch hp vi mt s vng trn th gii do c v
chua.
+ Bt m trng: ch bin t ht la m trng, da vo cht lng
bt, chia ra thnh cc hng bt: thng hng, loi I, loi II v loi nghin
ln. Nc ta ch nhp loi I v loi thng hng.
Thnh phn bt m dao ng trong khong kh rng, ty thuc vo
loi bt v thnh phn ha hc ca ht m. Trong thnh phn ha hc ca
ht m c c cht hu c v v c. Cht hu c chim ti 83 85%, trong
ch yu l glucid, protid, lipid, vitamin, sc t v enzym. Cht v c
chim khong 15 17% gm nc v cht khong.
Bng II.1: Thnh phn mt s loi bt (% theo cht kh)
Loi bt
Thng
hng
Loi I
Loi II
Bt cm
Ht

T
l

tro

Cellulose

Tinh
bt

10,5

0,47

0,13

80,16

10,28

0,25

1,59

22,4
47,5
18,4
100

0,53
1,20
5,40
1,74

0,22
0,48
8,35
1,51

77,84
75,52
13,8
68,99

11,15
14,80
16,17
15,51

1,20
2,02
4,77
2,06

1,84
3,44
22,02
6,42

Protein Lipid Pentose

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

Ghi ch: T l: phn trm loi bt thu c t bt m ban

u.
Vai tr ca bt m trong sn xut m n lin:
+ L ngun gluten v tinh bt chnh ca m n lin.
+ L cht to hnh, to b khung, hnh dng; gp phn xc nh
trng thi: cng, c, dai v n hi cho si m.
Cc thnh phn quan trng trong bt m:

a. Glucid:
Chim khong 70 90% cht kh, gm ng (0,6 1,8%),
dextrin (1 1,5%), hemicellulose (2 8%), tinh bt (80%), pentose (1,2
3,5%), cellulose (0,01 0,05%), maltose (0,005 0,05%), saccharose
(0,1 0,55%), rafinose v fructose ( 0,5 1,1%).

b. Protid:
Protid trong bt m l protid khng hon ho, gm c hai dng: n
gin v phc tp.
+ Dng n gin gi l protein, bao gm bn loi: albumin,
globulin, prolamin v glutelin.
+ Dng phc tp gi l proteit gm c glucoproteit, nucleoproteit,
cromoproteit.
Cng nh cc ng cc khc (tr yn mch), trong bt m lng
prolamin v glutelin chim mt t l kh cao. Prolamin (cn gi l
gliadin, chim 40 50% protid), glutelin (cn gi l glutenin, chim 34
55% protid). Khi nho bt hai thnh phn ny ht nc to mng li
phn b u trong khi bt nho. Mng ny va dai, va n hi, c
gi l gluten. Nh m bt m nho, c tnh dai, d cn, ct nh hnh
nn c dng trong sn xut m si v m n lin.
Cht lng gluten t c nh gi da trn cc ch tiu cm
quan v cc ch tiu vt l nh: mu sc, dai, cng t, n hi

c. Lipid:
Hm lng cht bo trong bt m khong t 2 3%, trong 3/4 l
cht bo trung tnh, cn li l phosphatit, stearin, sc t v vitamin tan
trong cht bo. Trong qu trnh bo qun bt, cht bo d b phn hy,
gii phng axit bo t do, nh hng n axit v v ca bt, ng thi
nh hng n tnh cht gluten.

d. Vitamin v khong:
Bng II.2: Hm lng khong v vitamin ca bt m
Loi bt

Vitamin (mg/kg)
B1
B2
PP

Cht khong (mg/100gr)

CaO
P2O5
FeO

GVHD: PGS. TS. L Vn Vit Mn

Bt ho hng
Bt loi I
Bt loi II

0,5
1,0
2,8

0,4
0,5
0,8

Sn xut m n lin

10
20
60

10
30
60

70
200
400

1,0
4,0
9,0

nh gi cht lng bt m:
Bt m a vo sn xut phi tha mn cc tiu chun cht lng
sau:

Bng II.3: Cc ch tiu cht lng ca bt m

(Theo TCVN 4359: 1985)
Tn tiu chun
Mu sc
Mi
V
Tp cht v c
Su mt
m
mn
Hm lng gluten
t
Hm lng tro
axit
Tp cht Fe

Yu cu
Trng hoc trng ng c trng
Mi ca bt t nhin khng hi
Khng mc, chua, ng, c mi l, v l
Khng c sn
Khng c
Khng ln hn 13,5%
Khng ng cc, lt qua ry 118m t 86% tr ln
Khng nh hn 28%
Khng ln hn 0,75%
Khng ln hn 3,5N
(lng NaOH dng trung ha acid c trong100g bt
m
khng qu 3,5 ml)
Khng ln hn 3 mg/kg

2. Nguyn liu ph:

a. Du chin:
Du chin s dng trong cng ngh sn xut m n lin l
shortening c tinh luyn v hydro ha ci thin tnh nng s
dng.
Vai tr:
+ L tc nhn gia nhit v l thnh phn sn phm.
+ Tng gi tr cm quan cho m.
+ Tng gi tr dinh dng cho m.
8

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

u im ca shortening:
+ Nhit nng chy cao (40 42C).
+ C bn nhit, nhit trng hp sn phm cao.
+ C rn cn thit nhng do thch hp.
+ C n nh.
+ t b hi, tr mi, c kh nng nh ha cao, nht l thm vo 4
6% mono v diglyceride.
+ t b oxy ha hn.
Dng shortening chin th hnh thc cm quan v cht lng
ca si m s tt hn cc loi du khc nh: si m kh ro, du khng b
thm ra ngoi bao b, thi gian bo qun lu hn, m t c mi hi.
nh gi cht lng du chin:
Bng II.4: Cc ch tiu cht lng ca du chin
STT Tn ch tiu
1 Ch s Acid (ml NaOH N/gr mu)
Ch s Peroxit ( ml Na2S2O3 0,002
2
N/gr)
3 % m v cht lng bay hi
4 Phn ng Kreiss
5 Mu sc, b mt
6

Mi v

Ch tiu vi sinh

Tp cht

Yu cu
0,2 - 0,3
0,6 1,25
0,1
Khng c
Mu sc c, trong
Thm, c trng, khng i
chua
Theo tnh cht ca b y t
- Ct bi: Khng c
- Hm lng cc kim loi
(Fe, Cu, Ni) < 3 mg/Kg.

b. Nc:
Dng nho bt. Chim khong 30% tng lng bt.
Vai tr:
+ Lm trng n gluten v tinh bt, to dai cn thit ca khi
bt nho.
+ Ho tan cc ph gia d phi trn.
Nc dng trong sn xut m si phi m bo ng tiu chun
ca nc dng trong thc phm. Ngha l phi t cc yu cu c th nh
sau:
+ Trong sut, khng c v l, khng c vi sinh vt gy bnh.
+ Ch s E. coli: 20 cfu/l.
+ pH: 6,5 7.
+ cng: < 7,9 mg ng lng /l.
nh gi cht lng ca nc:
9

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

Bng II.5: Cc ch tiu ha hc ca nc

Tn cht
Amoniac ( NH3)
Nitrit ( -NO2 )
Natri clorua (NaCl)
Ch (Pb)
ng ( Cu)
Km (Zn)
St (Fe)
Asen (As)
Flo (F)
Iot (I)
Cht hu c

Hm lng
di 5,0 mg/l
0,0
70,0 100,0 mg/l
di 0,1 mg/l
3,0 mg/l
5,0 mg/l
0,3 0,5 mg/l
di 0,05 mg/l
0,7 mg/l
5,0 7,0 /l
0,5 2,0 mg/l

Bng II.6: Ch tiu vi sinh ca nc cho sn xut thc phm

(dng thc phm c qua gia nhit)
Loi vi sinh vt
Vi sinh vt hiu kh trong 1 ml
nc
Vi sinh vt k kh trong 1 ml nc
Vi khun E.Coli trong 1 l nc
Vi khun gy bnh l hoc thng
hn
Trng giun sn

S lng (con)
Di 100
0
Di 20
0
0 ( trng)

3. Gia v Ph gia:
a. Gia v:
Cc gia v nh: bt ngt, ng, mui, bt sp, hnh, tiu, ti, t,
du n, bt trng, bt tm nm trong thnh phn nc trn bt v trong
gi bt nm, c pha ch khc nhau ty theo tng loi sn phm: m g,
m tm, m chay lm nn hng v ring, lm tng gi tr cm quan cho
tng loi m.

b. Ph gia:
Mui n:
Lng mui trong gi bt nm v trong gi m chim khong 4%
trng lng gi m.
10

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

Vai tr:
+ To v mn cho sn phm.
+ Tng dai cho si m: khi cho mui vo khi bt nho vi t l
1 1,2% th Na+ c tc dng lm cho gluten lin kt thm vi nhau, si
m tr nn dai hn. Tuy nhin, nu lng mui a vo qu ln s c tc
dng ngc li, cnh tranh nc vi Gluten, nh hng ti cht lng
sn phm.
+ Gim hot ng ca enzym v cc vi sinh vt trong khi bt
nho.
Cc yu cu k thut ca mui (theo TCVN 3974 84):
Bng II.7: Ch tiu cm quan ca mui
Tn ch tiu
Mu sc
Mi v
Dng bn ngoi
v c ht

Thng hng

Hng 1
Hng 2
Trng, nh xm,
Trng trong,
Trng xm,
nh vng, nh
trng
trng nu
hng
Khng mi
Dung dch mui 5% c v mn thun khit, khng c v
l
Kh ro, sch
C ht 1 15 mm

11

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

Bng II.8: Ch tiu ho l ca mui

Tn ch tiu
Hm lng NaCl, tnh theo
% khi lng kh, khng
nh hn
Hm lng cht khng tan
trong nc, tnh theo % khi
lng kh, khng ln hn
Hm lng m, tnh theo %,
khng ln hn
Hm lng cc ion tnh theo
% khi lng kh, khng
ln hn
Ca2+
Mg2+
SO42-

Thng
hng

Hng 1

Hng 2

97,00

95,00

93,00

0,25

0,40

0,80

9,50

10,60

10,50

0,30
0,40
1,10

0,45
0,70
1,80

0,55
1,00
2,35

CMC (carboxyl methyl cellulose):

L cht rn khng mu, khng mi, khng v.
Vai tr: c pha vo trong dd trn vi bt m (thng pha vi t
l 0,5 1% so vi tng lng bt) nhm:

Tng dai cho si m do lm tng lin kt

hydro.

C tnh keo dnh, tc dng n nh bt khi nh

hnh.

L cht nh ha.
Ngoi ra cn dng mt s ph gia khc c chc nng tng t
nh: Xanthan gum, Guar gum, Locust bean gum.
Nc kim (nc tro):
L hn hp ca phn ln cc mui Na 2CO3, K2CO3, Na2HPO4 v
mt s oxit kim loi K2O, Na2O, MgO, Fe2O3, P2O5 c pha ch theo
t l khc nhau ty theo tng loi m v tng ni sn xut.
Vai tr:

Tng kh nng h ha, gim s thoi ha ca cu trc bt.

B sung cc nguyn t kim loi, tng ln lc ion lm cht

khung gluten v tng dai ca si m.

Trung ho chua ca bt (trung ha cc acid hu c c sn

trong bt), gip bt nhanh chn trong giai on hp.
Mui phosphat:
Vai tr:
12

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

Gi nc gip sn phm tr nn mm mi.

Gip bt d vo trc cn
To trn lng cho si m.
Mu thc phm:
Thng dng mu vng caroten hay tartazine vi t l rt nh
to mu vng cho si m nhm tng gi tr cm quan ca sn phm.
Cc hng liu:
B sung cho gi bt nm hay gi soup to mi v c trng cho sn
phm.
Cng thc sn xut m n lin:
Theo vin nghin cu v t vn ca Nht (JCI) v UNIDO th cng
thc m n lin tnh cho 1 gi 85 g nh sau:

Bng II.9: Thnh phn nguyn liu cho mt gi m

Nguyn liu
Bt m
Bt kim (pha nc tro)
CMC (carboxyl metyl cellulose)
Natri polyphosphat
Mui n
Bt mu thc phm
Du shortening
Gia v (soup)

S lng (g)
73,3
0,12
0,33
0,1
0,8
0,03
15,5
5,5

III. QUY TRNH SN XUT M N LIN:

1. Quy trnh I

13

GVHD: PGS. TS. L Vn Vit Mn

Ph gia (mui,
ng, bt ngt,
Na2CO3,

Sn xut m n lin

Bt m
Nc
Lm sch

CMC...)
Pha nc trn bt

Nho trn
Cn th
Cn bn tinh
Cn tinh
Ct si
Hp chn
Ct nh lng
Phun nc lo
V khun Sa khun
Chin

Bt nm du

Lm ngui
M nguyn vt

Phn loi

ng gi

Du
shortenin
g
M vn b
V bao

V thng
M th
phm

M chnh
phm

14

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

2. Quy trnh II:

Bt m
Ph gia (mui,
ng, bt ngt,
Na2CO3,

Nc

Lm sch
Nho trn

CMC...)
Pha nc trn bt

p n
Hp chn
Ct nh lng
Phun nc lo
V khun
Chin

Bt nm du

Lm ngui
M nguyn vt
ng gi

Phn loi

Du
shortenin
g
M vn b
V bao

V thng
M th
phm

M chnh
phm

15

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

IV. GII THCH QUY TRNH:

A. QUY TRNH I:
1. Chun b nguyn liu:
a. Chun b nc trn:
Mc ch: chun b cho giai on phi trn vi bt m
Cc bin i:
Ha l: Cc cht rn (ph gia v gia v) ha tan trong nc to
thnh dung dch ng nht.
Thit b: thit b hnh tr, c lp v gia nhit bng hi, c cnh
khuy vi motor t trn nh thit b, s dng cnh khuy dng mi
cho.
Cch thc hin: cc thnh phn c ho tan trong nc nng,
sau thm vo lng nc va cho mi
khuy
li
Hnhm
1: trn
Thitbt
b v
cha
nctr
trn
cho u.
Thng s k thut:
Cc ph gia trong nc trn gm:
+ Mui: 1-2% so vi lng bt.
+ CMC: 0.5-1 Kg/ tn bt.
+ Bt mu thc phm: 0.02% lng bt.
+ Nc tro: 160 Be
+ Cc gia v khc: ng, bt ngt, sp
Thi gian: cnh khuy hot ng trong 15- 30 pht
Nng cht kh trong nc trn t c: 5-60Be
pH: 9-11.

b. Chun b nc lo:
Mc ch: chun b cho giai on phun nc lo.
Cc bin i:
Ha l: Cc cht rn (ph gia v gia v) ha tan trong nc to
thnh dung dch ng nht.
Thit b: thit b hnh tr, c lp v gia nhit bng hi, c cnh
khuy vi motor t trn nh thit b, s dng cnh khuy dng mi
cho.
Cch thc hin: cc thnh phn c ho tan trong nc nng,
sau thm vo lng nc va cho mi m trn bt v khuy tr li
cho u.
Thng s k thut:
Cc nguyn liu pha nc lo cho 1 tn bt:
Mui: 14.5Kg
Bt ngt: 3.2Kg
ng: 4Kg
16

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

Bt sp: 0.5Kg
Ti kh: 0.5Kg
t bt: 1Kg
Rib: 0.05Kg, gm:
Dipotassium guanosine-5'-monophosphate
+ C10H12K2N5O8P
+ Khi lng phn t: 439
+ Dng: Tinh th trng khng mu, khng
mi
Potassium inosinate, potassium 5'-inosinate,
Dipotassium inosine-5'-monophosphate
+ C10H11K2N4O8P
+ Khi lng phn t: 424
+ Dng: Tinh th trng, khng mu, khng
mi
+ Tan tt trong nc, khng tan trong cn
+ Dung dch 1/20 trong nc to pH 7.0 - 8.5
Thi gian: cnh khuy hot ng trong 10-15 pht
Nng cht kh trong nc trn t c: 3.0-3.50Be

c. nh lng v lm sch bt m:
Mc ch: chun b lng bt cho m sn xut v tch cc tp
cht: bi, Fe, ct lm sch khi bt
Cc bin i:
Vt l: Khi lng khi bt gim nhng khng ng k v hm
lng tp cht l nh.
Thit b:
+ H thng cn ong bt.
+ H thng ry, sng tch ct, bi
+ H thng nam chm tch Fe.
Cch thc hin:
+ Nu s dng loi bt khng c bao b th bt phi qua h thng
sng tch tp cht, sau qua nam chm tch tp cht st, ri qua cn
nh lng.
+ Thc t hin nay bt c cc nh my s dng u c cht
lng tt, bao b nh lng sn nn c th b qua thao tc chun b trn.

17

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Sn xut m n lin

Hnh 1: Bao b nh lng bt

Thng s k thut:
Khi lng bt m cho mt m trn bt:
+ Bt m (thng pha nhiu loi bt m vi nhau): 80-85%
+ Tinh bt: 15-20%
H thng ry, sng tch ct, bi

2. Nho trn:
Mc ch:
Chun b:
+ Trn kh: trn hn hp cc loi bt khc nhau lm cho hn hp
bt c thnh phn v tnh cht xc nh.
+ Nho bt: to mng li gluten lin kt cc ht tinh bt trng
n lm tng dai, n hi ca khi bt nho.
Cc bin i:
Vt l:
+ m khi bt tng, t trng do cng tng.
+ Nhit tng do gia nhit, ma st.
Ha hc:
+ Khng ng k do nhit nho trn khng cao.
Ho l:
+ Trng thi lng ca nc trn v trng thi rn ca bt m kt hp
vi nhau to dng paste.
+ Protein ht nc to trng thi do, ht tinh bt trng n.
Thit b:
+ Thng trn c trc nm ngang, trn trc c cc cnh trc.
+ B phn lm mt (bng nc lnh) trnh s gia tng nhit qu
mc lm bin tnh protein.
+ Trc khi a vo h thng cn, khi bt sau khi nho c a
vo thng gt bt.
Thng s k thut:

18

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

+ Thi gian trn bt kh: 1 pht.

+ Thi gian trn bt t: 20 22 pht.
+ T l nc trn: 30 32 lit/100 kg bt. T l bt v nc thay
i ty theo tng loi bt.
+ Nhit nho: 30-380C
+ m khi bt sau khi trn l 30-34%

Hnh 2: Thng trn bt (nm ngang) v thng gt bt

19

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

Hnh 3: M hnh thit b nho trn bt m

20

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

3. Cn bt:
Mc ch:
Chun b:
+ To ra nhng l bt, chun b cho giai on ct si tip theo.
Hon thin:
+ Gim lng khng kh ln vo khi bt.
+ Tng dai v ng nht.
Cc bin i:
Vt l:
+ m gim, t trng do cng gim.
+ Nhit tng do ma st.
+ xp gim do khng kh b ui bt
+ S thay i hnh dng ca khi bt t dng khi sang dng tm
mng.
Ha hc:
+ Protein b bin tnh do lc c hc.
+ Mt s lin kt ho hc b ph v do s p v s thot kh.
+ Nng lng sinh ra do lc p s lm cc i phn t lin kt li vi
nhau, gim khong trng gia cc phn t.
+ Phn ng oxi ha cht bo, cht mu
Cch thc hin: Khi bt nho c cha ng trong thng c
cnh gt. Cnh gt s phn phi tng lng bt nht nh vo h thng cn.
H thng cn gm 3 cp cn: cn th, cn bn tinh v cn tinh. u tin khi
bt s c a qua 2 cp l cn u tin to ra 2 l bt, sau 2 l bt
ny cng lc i qua cp l cn tip theo to ra l bt c dy khong 5mm.
y l giai on cn th. Tip theo l giai on cn bn tinh, h thng cn
ny gm mt cp trc cn. L bt ra khi cp cn ny s c b dy 4mm.
Cui cng l cp cn tinh, h thng cn cng gm ba cp trc cn. L bt s
c b dy 1-1.2 mm sau khi ra khi h thng cn ny.
Thit b:
+ Thng gt bt phn phi bt vo h thng cn
+ H thng cn gm 7 cp trc chia lm ba cp cn: cn th, cn bn
tinh, cn tinh.

21

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

22

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

Hnh 4: M hnh thit b cn m

23

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

Hnh 5: Mm tip liu xung 2 trc cn

Hnh 6: My cn bt
Thng s k thut:

Cn
th

1
2
3

ng
knh
trc
350
350
350

Cn
bn
tinh

300

Cp
cn

Cp
trc

Khong
cch khe
h

3.5 0.5
3.5 0.5
5.0 0.1

Vn tc
(m/p)

Vn tc
(v/p)

5.6
5.6
7.0

7.55
7.55
7.69

4.0 0.8

8.0

10.79

24

GVHD: PGS. TS. L Vn Vit Mn

Cn
tinh

5
6
7

300
250
250

Sn xut m n lin

3.0 0.6
2.0 0.4
1.0 0.2

9.3
11.2
14.0

14.66
22.57
32.78

4. Ct si - To bng:
Mc ch:
Hoan thien: Dang si va dang song, lam tang
gia tr cam quan cho vat m.
Cac bien oi:
Vat ly: S thay oi hnh dang cua khoi bot t
dang tam sang dang si va dang song.
Thiet b:
+ He thong dao cat: may cat si gom 2 truc co
xe ranh, chuyen ong ngc chieu nhau, cat la bot
thanh si m.
+ He thong bang tai hng si m sau khi ra khoi
may cat, bang tai nay co toc o cham hn so vi
truc cat e tao dang song cho si m.
+ Moi truc co gan 1 rang lc an sat vao be
mat truc cat e tach si m sau khi cat xong ra khoi
ranh.
Thong so ky thuat:
+ ng knh truc lc cat: 88mm
+ Chieu sau cua ranh: 3mm
+ Khoang cach gia hai ranh tuy thuoc vao be
rong si m mong muon (0.9-1.2mm).

Hnh 7: My ct si

5. Hp chn:
25

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

Mc ch:
Ch bin: Lm chn si m.
Hon thin: C nh cu trc dng sng ca si m, tng dai v
lm cho si m c bng b mt.
Cc bin i:
Vt l:
+ m tng.
+ Nhit tng
+ Th tch si m tng do s trng n ca tinh bt.
+ xon ca si m gim do s gin n nhit.
+ Mu sm hn.
+ Loi tr mt s mi, v khng thch hp cho sn phm.
Ho hc:
+ Tinh bt, protein b bin tnh bi nhit.
+ Mt s phn ng khc: phn ng Maillard
Ha l
+ Hi nc b hp thu bi tinh bt trong cc si m.
+ S ng t protein.
Ha sinh: enzyme b v hot.
Sinh hc: Vi sinh vt b c ch v tiu dit.
Thit b:
+ H thng hp: bung hp 3 tng hnh hp ch nht, c lm bng
thp khng g, kn, chu c nhit v p sut cao, chu n mn, c lp cch
nhit vi mi trng ngoi. Bn trong ni, c cc ng dn hi. Trn cc ng
ny, c c l hi c phun ra lm chn si m.
Thng s k thut:
+ ng knh ng dn hi bn trong ni hp: 50mm
+ ng knh l c trn ng dn hi: 3-5mm, khong cch gia hai l:
60-70mm.
+ Nhit hi hp: 1000C-1200C
+ Ap sut hi thp t: 1.1- 1.5 at
+ Lu lng hi vo t hp (tn/h): 1.5 tn/h
+ Thi gian hp: 1-5 pht.
+ m m sau khi hp: 30-50%

26

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Sn xut m n lin

Hnh 8: M hnh thit b hp

Hnh 9: Thit b hp m

6. Qut ro:
Mc ch:
Chun b: Lm ro nc cc si m sau khi hp, chun b cho qu
trnh phun nc lo tip theo.
Cc bin i:
Vt l:
+ m gim, t trng gim.
+ Nhit gim
27

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

Thit b:
+ H thng qut thi khng kh t nm trn v di bng ti m.
Thng s k thut:
+ Vn tc thi kh nn chn nh.
+ Lu lng khng kh: 4-5m3/Kg sn phm.

28

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

Hnh 10: M hnh thit b qut ro

29

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

7. Ct nh lng:
Mc ch:
Hon thin: ct m thnh tng ming c kch thc v trng lng
nht nh to thnh vt m.
Cc bin i:
Vt l:
+ S gim kch thc v chiu di.
Thit b:
+ My ct: Dao ct chuyn ng trn ct m thnh cc on bng
nhau.
Thng s k thut:
+ Chiu di si m sau khi ct: 23-25 cm, si m s c gp i trc
khi cho vo khun.
+ Trng lng mi vt m sau khi ct: 100-105gram
+ My ct c vn tc dao ct c tnh ton ph hp vi nng sut
dy chuyn v vn tc bng ti m. Tc dao ct thng 28-42 ln/pht.

Hnh 11: My ct nh lng

8. Phun nc lo:
Mc ch:
Hon thin:
+ Lm tng gi tr dinh dng ca si m, to ra hng v c trng
cho m, mu sc ca vt m tr nn p hn, si m khng b chai cng
Cc bin i:
Vt l: t trng tng, s khuch tn ca gia v vo trong si m.
Ha hc: m tng, lng cht kh tng nhng khng ng k.
Thit b: Cc vi hoa sen c kh nng phun u nc lo t trn
xung bng ti m. Di bng ti c thng thu nc lo hon lu tr li.
Dng thit b ny si m ht t m hn nhng kh u.
Ngi ta c th cho bng ti m li qua thng cha nc lo trong
thi gian ngn. Dng thit b ny si m sau hp s ht m u nhng
lng m tng nhiu nh hng ti cc qu trnh sau nn t s dng.
Thng s k thut:
30

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

+ Lu lng: 3-5ml/vt m.
+ Thi gian phun: 3-5s.

Hnh 12: Thit b phun nc lo

Hnh 13: M hnh thit b phun nc lo

9. Qut ro:
Mc ch:
Chun b: Lm cho si m kh, ro nc chun b cho qu trnh v
khun, chin tip theo.
Cc bin i:
31

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

Ha hc: m gim.
Thit b:
+ H thng qut thi khng kh t di ln.
Thng s k thut:
+ Vn tc thi kh nn chn nh.
+ Lu lng khng kh: 4-5m3/Kg sn phm.

10. V khun:
V khun:

Mc ch:
Chun b: c nh vt m chun b cho qu trnh chin.
Hon thin: to hnh dng ng nht cho vt m
Cc bin i:
Vt l: hnh dng thay i ty thuc dng khun.
Thit b: cc khun c dng hnh trn hoc hnh ch nht, cc
khun ny cng vi np c gn trn xch ti v lun lun c kt hp li
vi nhau khun c y kn v c nh vt m trong qu trnh chin.
Thng s k thut:
+ Kch thc khun (ty tng loi m).
Sa khun:
Mc ch:
Chun b: Sa m ngay ngn vo khun, chun b cho qu trnh
chin
Thit b: C 2 b a: mt b u vo chuyn ng t trc ra
sau ri dng gia khun, b th 2 chuyn ng t tri qua phi ri cng
dng gia khun. Mi b sa m 2 ln, nh vy s lm cho si m khng
dnh vo nhau. Khi b sa m ang hot ng (a ang vo khun) ta
khng th ngng sa m. a sa m c iu khin bng 1 cng tc (EZ
12M), cn b sa m c iu khin bng cam tr (iu khin ln xung).
Thng s k thut:
+ Kch thc a sa khun: ng knh 8mm, chiu di 154mm
+ Khong cch gia a v khun iu chnh 5 6mm

11. Chin:
Mc ch:
Bo qun: v qu trnh chin din ra nhit cao nn ton b vi
sinh vt v enzyme b tiu dit. Hn na, qu trnh chin lm gim thp
m ca vt m nn cng c tc dng to ra mi trng khng thun li cho
vi sinh vt pht trin.
Hon thin: to mi v v mu sc c trng, tng gi tr dinh
dng.
32

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

Cc bin i:
Nguyn liu:
Vt l:
+ T trng gim.
+ Th tch si m tng.
+ S khuch tn ca du vo si m.
+ Nhit tng dn n khi cn bng vi nhit du chin.
+ S thay i cu trc si m: si m tr nn gin, cng cp.
Ha hc:
+ m ca si m gim nhanh,
+ Phn ng caramel ha, maillard lm sm mu, phn ng oxy ha
vi oxy khng kh
Ha l:
+ S bc hi m
Ho sinh v sinh hc: ton b vi sinh vt v enzyme b tiu dit.
Cm quan: mu sc, mi v c trng cho qu trnh chin, ph hp
th hiu ngi tiu dng.
Du chin:
Vt l:
+ Nhit tng dn n nhit si
+ S khuch tn cc cht tan t nguyn liu vo du
Ha hc:
+ Hm lng nc tng.
+ Hm lng du gim do khuch tn vo sn phm v do vng ra
ngoi theo m bc hi.
+ Phn ng oxy ha vi oxy khng kh lm tng ch s peroxide.
+ Xy ra phn ng thy phn du do s khuch tn ca nc vo du,
lm gim cht lng du chin, tng ch s acid.
+ Xy ra phn ng phn hy glycerin: glycerin to thnh sau phn ng
thu phn du b phn hy bi nhit to thnh Acrolein, gy mi kh chu v
l mt cht c.

+ Phn ng ngng t to thnh cc hp cht mch vng c phn t

lng ln lm tng nht ca du.
Cm quan:
33

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

+ Hm lng cn tng, mu sm hn, mi v gim, snh hn.

Thit b:
+ Thit b chin su, lin tc. Cho chin c dng hnh hp ch nht,
bn trong c h thng gm hai bng ti: mt bng ti nhng ngp trong du
dng np liu v tho sn phm, mt bng ti pha trn so vi bng ti
nhng ngp treo cc np khun. Khi cc khun m i vo cho chin, cc
np khun trn bng ti s t ng y va kht ln khun nhm trnh cho

cc vt m tri ni trong cho chin.

Hnh 14: Thit b chin m

+ Thit b gia nhit cho du dng ng lng ng, s dng hi gia
nhit.
+ B lc: lc du chin ti s dng
+ Bm hi lu: bm du tr li ti gia nhit v sau l ti s
dng.
+ Cc ng ng dn: dn du vo cho v tho du, hi lu du.
+ Bn trung gian cha du nhm n nh lu lng du ra vo trong
qu trnh chin.
+ H thng mng bn di bng ti m (sau khi chin) s hng du st
ri t vt m xung. Khi mng y, du trong mng s c lc v tr li
vo bn trung gian ti s dng.
34

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

Thng s k thut:
+ Nhit du chin: 140-1600C
+ Thi gian chin: 1-2 pht
+ Du phi lun ngp vt m 5cm, cn b sung v hon lu du lin
tc.
+ Du chin phi lun m bo ch s AV<4
+ S dng BHT (butylhydroxytoluen ) pha vo du hn ch qu
trnh oxy ha v tng thi gian bo qun sn phm.
+ Sau khi chin, m ca m l 4,5%, hm lng lipid 15%.

35

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

Hnh 15: M hnh thit b chin

36

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

12. Lm ngui:
Mc ch:
Chun b: Lm ngui, lm ro du vt m sau khi chin chun b
cho qu trnh ng bao b tip theo.
Hon thin: H nhit lp shortening ng li lm kh vt m
gip tng gi tr cm quan, hn ch s ht m v thi m.
Bo qun: hn ch s nhim VSV. Nu vt m ngui t t th
VSV s pht trin rt nhanh trong khong nhit t 45 n 50oC.
Cc bin i:
Vt l:
+ T trng gim.
+ Nhit gim dn n 30-340C
Ha hc:
+ Hm m gim
Ha l:
+ S bc hi m
+ S ng t ca shortening.
Cm quan: vt m kh ro, gin.
Thit b:
+ Thit b hnh hp c bng ti ti
m c c l.
+ Hai qut ly tm t hai u h
thng thi kh t ngoi vo v t di ln
vo bung lm ngui: 241 m3/pht
+ Qut ly tm ht, t pha trn v
gia bng ti ht khng kh khi bung
lm ngui: 723 m3/pht
Thng s k thut:
- Thi gian lm ngui: 95 140
giy.
- Nhit khng kh vo: 200C 270C
- Nhit khng kh ra: 300C 400C

37

Hnh 16: Thit b lm ngui

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

Hnh 17:M hnh thit b lm ngui

38

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Sn xut m n lin

13. Phn loi:

Mc ch:
Hon thin: Phn ring ra cc loi m: m chnh phm, m ph phm (m
chy, kht, dnh bn), m ph phm (m vn, b) chun b cho qu trnh bao gi.
Thit b: qu trnh c tin hnh th cng.

14. ng gi:
Mc ch:
Hon thin sn phm: sn phm chnh cng cc gi gia v chun b sn
c cho vo bao, ghp m v ng thng, to m quan cho sn phm.
Bo qun: Bao b c tc dng che chn, bo v sn phm bn trong, trnh
tc ng ca mi trng ngoi.
Thit b: my ng gi t ng.

Hnh 18: Thit b ng gi

Thng s k thut:
+ Thnh phn gi bt nm: bt ngt, mui, tiu, hnh, ti, t, rib Tng
khi lng l 3 gram.
+ Gi du (gi sat): c nu t cc gia v, c chua, t, ng v hng. Khi
lng l 2gram.
+ Tc dao ct dao ng 70-120 nht/pht.
+ Nhit in tr 2 u gi m 1330C.
+ Nhit in tr dp phn bng gi m 2080C

39

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin
Cuo
n plastic se
c xe
p ne
p e
o
ng bao b

Thc pha
m
Vtr lu
c ba
t a
u o
ng bao b
Thc pha
m
Vtr bao go
i tie
p theo
Sa
n pha
m

Con la
n ha
n m bao

Hnh 19: M hnh thit b bao gi

15. Qui trnh chun b cc gi gia v:

a. Qui trnh cng ngh sn xut gi gia v:
Muoi
Say
tieu, toikho
xay mn, bot

Xay
Quay tron

Bao b

ong goi

San pham

Thuyt minh:

40

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

Mui 5% c sy ti m 0.5%, sau xay nhuyn bi my xay dng

ba p.
Tiu, ti sy kh sau cng c xay nhuyn thnh bt bng my xay
trn.
Mui, tiu, ti v cc ph gia c cn chnh xc theo cng thc quy nh
v cho vo my quay trn. Thi gian trn 5-10 pht.
Bt gia v quay trn xong c a qua ng gi. Vi trng lng mi
gi t 3-4.5 gr ty theo tng loi gia v cho tng loi m khc nhau.

b. Qui trnh cng ngh sn xut gi du:

Thuyt minh:
Cc nguyn liu c ra sch, xay nhuyn v ring tng loi.
Du tinh luyn c cho vo ni v gia nhit t 110-120 0C, sau cho
tng loi nguyn liu vo nu cho n khi vng th vt b ra ngoi v cho nguyn
liu k tip vo, v cng lm nh trn. Ln lt nu cho n nguyn liu cui cng
ri bm du ra thng cha, cho qua lc s b bng thng vi sau lc trong ct
lc. Tip n, du c pha hng liu khuy u a qua ng gi vi trng
lng mi gi t 1.5 2g ty theo tng loi.
Hnh 20: Thit b ng gi gia v

41

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Sn xut m n lin

B. QUY TRNH II:

quy trnh 2 c ci tin so vi quy trnh 1:
+ Cc cng on cn, ct c thay bng qu trnh p n.
Cc qu trnh cn li tng t nh quy trnh 1.

1. p n:
Mc ch:
Hon thin: to hnh cho si m
Cc bin i:
Vt l:
+ T trng tng.
+ Nhit , p sut tng
+ Hnh dng, kch thc nguyn liu thay i: t dng khi sang dng si.
+ Sau khi ra khi bung p, cu trc nguyn liu tr nn cht ch hn.
Ha hc:
+ Hm m tng,
+ Tinh bt trng n do nc v nhit
+ Protein b bin tnh do lc c hc v do nhit.
+ Cc phn ng: thy phn protein, cht bo, tinh bt, phn ng maillard,
phn ng oxy ha kh.
Ha l:
+ S bc hi m sau khi vt liu b n ra khi l khun (do s chnh p
gia bn trong v bn ngoi).
+ S ha tan cc cht trong nc.
Thit b: thit b p n gm cc b phn:
B phn chun b nguyn liu:
my trn vt liu ri. Do thi gian lu ca
vt liu trong thit b rt ngn nn hn hp
bt m cn c phi trn trc khi a
vo my p n.
B phn nhp liu: h thng sng
rung phn phi mt lu lng nht nh
nguyn liu vo bung p.
Trc vis:
+ Trc i, hai trc n khp vi nhau
hon ton v chuyn ng cng chiu.
+ Trn trc c bc vis cch u
nhau. Chc nng chnh ca trc vt l o
Hnh 21: Trc vis i
trn v vn chuyn nguyn liu.

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Bung p: ng hnh tr lm bng thp khng g, c v o.

Da khun: hnh da, c gn u bung p, trn da c c cc l hnh
trn hoc vung to hnh dng cho si m.
V mc ch chnh ca vic s dng my p n y l to hnh dng si cho
m m khng phi lm chn si m (nu lm chn si m trong my p n th s
kh to dng sng cho si m sau ny, si m s gin, d gy, kh v khun
khng thch hp sn xut m n lin) nn s tc ng v nhit v p sut
ln nguyn liu u mc va phi v n nh trn sut chiu di bung p. V
th, khng cn c s thay i v bc vis hay ng knh trc vis, ng knh
bung p

Hnh 22: Thit b p n

Cch thc hin: Khi bt sau khi c nho s c a vo phu nhp
liu ca my p n to hnh. Trc vis trong bung p xoay y khi bt nho
qua da khun to ra hnh dng si m mong mun. Trong qu trnh tin hnh c th
nhit tng cao do ma st v vy ta phi tin hnh gii nhit cho my.
Thng s k thut:
+ Nhit bung p: 35-400C.
+ Ap lc bung p: 30-50 Kg/cm2.
+ L/D (t s gia chiu di v ng knh bung p): 10/1-25/1

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Hnh 23: M hnh my p n

V. So snh 2 quy trnh cng ngh:

Yu t
Quy trnh 1
Quy trnh 2
Nguyn S dng c loi bt hng thp Loi bt hng thp c t l gluten
liu
thp, kh to hnh
Ch c o trn ti thng trn c o trn nhiu ti bung p
Tn tht do ri vi
Sn phm Kh a dng hnh dng si m
Cu trc si m t cht
Thit b Nhiu thit b (cn thit b vn
chuyn)
Nng Do nhiu thit b nn tn nhiu
lng nng lng

VI. SN PHM:
44

t tn tht hn (khng cn vn
chuyn nhiu)
D a dng hnh dng si m (ch
cn thay da khun)
Cu trc si m cht ch
t thit b
Tn t nng lng

GVHD: PGS. TS. L Vn Vit Mn

Sn xut m n lin

1. Ch tiu cm quan:
Trng thi:
+ Vt m trc khi nu: nguyn vn, u n, si m bng u, khng c
khuyt tt ng k
+ M sau khi nu: Cho nc si vo, sau 4 pht si m vn dai c trng. Sau
8 pht si m trng n khng ng k.
Mu sc: mu vng sng c trng c hai mt, cho php mt mt hi m
hn.
Mi v: mi loi c mi v ring c trng ty gi gia v
+ Vt m kh: mi thm c trng, khng c mi hi, i kht hoc mi l.
+ Nc m: mi thm bo c trng ca m v gia v, c v ngt, khng c v
l.

Hnh 24: vt m dng vung v trn

2. Ch tiu ha l:
Khi lng tnh:
Loi gi

Sai lch cho

php
70 g
2
85 g
3
1000 g
10
i vi loi gi c ng trn 1000 g tr ln, sai lch khi lng cho php
l 1%.
m: 5.0%
Hm lng cht bo: 1520% cht kh
Hm lng protit: 10% cht kh
Hm lng nit tng s ca gi gia v: 2.0% cht kh
Hm lng NaCl trong vt m: 4.0% cht kh
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Hm lng tro khng tan trong acid HCl: 0.1% cht kh

Ch s axit: 2.0 mg KOH/g
Ch s peroxide:
+ Trong vt m: 0.4 ml Na2S2O3 0.002N/g
+ Trong du sa t: 0.5 ml Na2S2O3 0.002N/g

3. Ch tiu vi sinh:
Tng s vi khun hiu kh (khun lc/g): 104
Coliform: khng pht hin.
Staphylococcus aureus: khng pht hin.
Clostridium perfingens: khng pht hin.
Salmonella: khng pht hin.
Tng s bo t nm men, nm mc: khng pht hin.

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Hnh 25: Mt s sn phm m n lin trn th trng

VII. THNH TU CNG NGH:

1. Nguyn liu:
Thay th ngun nguyn liu bt m bng nhng ngun nguyn liu khc:
Tinh bt khoai ty:
M n lin lm t bt m khi n thng c cm gic th rp, l l do:
+ Mc gelatin ha thp ca m b mt nc sau qu trnh hp.
+ Mc d trong sut qu trnh hp, nhit khong 100oC, tm si m vn c
nhit thp hn so vi b mt si m, v vy nhit phi c iu chnh, trong
khi thi gian hp ch khong 5 ph.
nht cc i, nhit gelatin ha, nhit nht cc i, n hi v
dnh ca tinh bt/dn xut tinh bt c vai tr rt quan trng i vi cht lng
m thnh phm. Thng thng tinh bt hoc dn xut tinh bt c nht cc i
ln, nhit gelatin ha thp v nhit nht cc i thp s cho m c cht lng
tt hn
Tinh bt khoai ty c nht cc i cao nht, nhit gelatin ha v nhit
nht cc i thp nht trong s cc ngun tinh bt t nhin c s dng ph
bin trong sn xut. Tuy nhin tinh bt khoai ty ch c s dng sn xut m
n lin cao cp. V vy thng thng ngi ta ch b sung mt lng tinh bt khoai
ty nht nh nhm ci tin ngun nguyn liu bt m.
Khoai lang:
Khoai lang l mt ngun tinh bt rt ph bin, c bit cc nc nng
nghip nh Vit Nam, tuy nhin hin nay cha c tn dng tt.
Hin nay Trung Quc c sn xut m n lin t khoai lang v thu c
li nhun cao do nguyn liu r v di do
Cc ngun tinh bt khc:
C rt nhiu ngun tinh bt c th dng sn xut m n lin, c bit l tinh
bt cht lng km cng c th tn dng sn xut.

2. Ci tin cht lng sn phm:

a. B sung cht dinh dng:
hn ch tnh trng thiu st, Iod v vitamin A trong khu phn n hng
ngy, ngi ta nghin cu b sung Iodine, St, Vitamin A vo bt gia v ca m
n lin (trong mt gi bt gia v c th b sung 5mg st, 50 g Iodine, 267 g
vitamin A, p ng khong 1/3 nhu cu cn thit hng ngy). Phng n ny kh

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thi v gi bt nm thng c bao gi cn thn, hn na khng cn nu li nhiu

trc khi n, v vy cc hp cht thm vo s c bo v tt
Tuy nhin trong thnh phn gi bt nm c th c mt s cht c kh nng
phn ng vi cc cht b sung vo, v vy sau nhiu ln nghin cu ngi ta tm
ra c cch b sung vo nh sau: NaI, Vitamin A palmitate, st c bao trong
vin mang (vt liu bao l mt lai du c bit c hydrogen ha). Hn hp
ny chim khong 20 mg trong 1 gi bt nm.
b. B sung cc cht ph gia:
Enzyme lm tng n hi, gi si m dai v khng ha nu khi lu
trong nc nng:
Hn hp enzyme gm cc thnh phn: transglutaminase, carbonate hoc/v
mt cht kh, cc cht khng bt buc: protein b thy phn mt phn v/ hoc mt
cht chnh pH.
Transglutaminase s gn glutamin vi lysine, t hnh thnh lin kt gia
cc phn t protein hoc lin kt ni phn t, nh cu trc gluten cng bn
vng.
Carbonate c vai tr: khi gia nhit khi bt, carbonate s gii phng ra CO 2,
lm xut hin nhng l xp trong khi bt nho nh nhng bt kh, thm vo cu
trc mi ca gluten, lm cho khi bt d hp thu nc v trng n.
Cht kh c tc dng n lin kt --S--S-- ca gluten bt m lm tng
do v cu trc cm quan ca si m. Tc nhn kh c th l ng kh hoc
nhng cht tng t nh glutathione, cystein. Xt v mt hng v th chn
glutathione thch hp nht
Protein b thy phn mt phn t protein bt m, protein sa, u nnh bng
acid hoc kim, hoc enzym s ng vai tr l nguyn liu khi u. Cc protein
ny khng cn gii hn di mch nhng c mc deamin ha khong 2 n
85%
Cht iu chnh pH truyn thng s dng trong sn xut m l phosphate, v
d Natri hydrophosphate
Enzyme gip tit kim du chin:
S dng mt hn hp gm c bt ng cc, ph gia gy n, v t nht mt
enzyme amylase hoc protease, sau hp v chin. Sn phm thu c ht du t,
nng lng t, khng c mi du, c hng v v kt cu si m tt hn, nh tit
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Sn xut m n lin

kim c mt lng du chin ng k v gim gi thnh sn xut . C th hon

nguyn n ngay trong mt thi gian ngn.
Hin nay Novozymes sn xut c loi enzyme s dng quy m cng nghip

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TI LIU THAM KHO

1. on D v cng s, Cng ngh v cc my ch bin lng thc, NXB KH

& KT-HN, 1983.
2. Bi c Hi, Mai Vn L v cng s, Ch bin lng thc, H Bch Khoa
H Ni, 1985.
3. L Bch Tuyt v cng s, Cc qu trnh cng ngh c bn trong sn xut
thc phm, Nh XB Gio dc, 1996
4. Trn nh Yn, Gio trnh bo qun v ch bin lng thc, NXB TP H
Ch Minh
5. P. Fellow, Food Processing Technology, Woodhead publishing
Mt s a ch internet:
www_novozymes_com.htm
thccorp@ms15.hinet.net
viguicr@rasca.co.cr
www.ap-foodtechnology.com/news/ng.asp?n=70226-novozymes-wu-gu-daochang-noodle-china-enzymes
http://www.asiafoodjournal.com/article-4378-improvinginstantnoodletextureAsia.html
http://www.unu.edu/Unupress/food/V192e/ch12.htm
http://www.freepatentsonline.com/5916619.html

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