B CNG THNG

TRNG I HC CNG NGHIP TPHCM

VIN CNG NGH SINH HC THC PHM

BO CO THC HNH

GVHD
LP

: ThS. Vit Phng

: HTP4

NHM 4 _ T 4
SVTH
: Nguyn Th Minh
08237571
L Xun Lm
08123451
V Khc Nhn
08095671
Nguyn Th M Linh 08106741
Tp.H Ch Minh, thng 03 nm 2012

Mn Cng ngh ch bin ch, c ph, cacao l b mn quan trng khng th thiu
c trong chng trnh ging dy cho sinh vin ngnh cng ngh thc phm. Nc ta l
nc nhit i m, kh hu rt thch hp cho s pht trin ca nhng cy cng nghip
ch, c ph, cacao. Chng c trng v phn b kh nhiu Vit Nam. Do , chng ta
c bit l sinh vin ngnh thc phm phi c nhiu hiu bit v nhng cy cng nghip
ny khng ngng pht trin chng v to ra nhng sn phm c gi tr xut khu cao,
thc y nn kinh t ca nc nh.
Bn cnh nhng l thuyt cn c th Thc hnh ch bin cng ngh ch, c ph,
cacao cng gp phn quan trng sinh vin chng em nm bt c kin thc tt v
tip xc thc t v cch thc bo qun, quy trnh sn xut, nhng bin i xy ra trong
qu trnh ch bin v rt ra kinh nghim khc phc sai liNh m chng em c
thm kin thc, kinh nghim lm vic sau khi ra trng.
Chng em chn thnh cm n thy Vit Phng hng dn v gip chng
em trong qu trnh hc l thuyt cng nh tip xc thc t qua nhng bui thc hnh y
b ch.

Mc lc
BI 1: CNG NGH SN XUT CH XANH..................................................................1
1.

Nguyn liu: ch xanh.........................................................................................................1

2.

Dng c v thit b:..............................................................................................................1

3.

Quy trnh sn xut ch xanh..................................................................................................1

3.1. S quy trnh sn xut....................................................................................................1
3.2. Thuyt minh quy trnh:......................................................................................................2
3.2.1. Phn loi:...................................................................................................................2
3.2.2. Dit men:..................................................................................................................2
3.2.3. V ch:.......................................................................................................................4
3.2.4. Lm kh:...................................................................................................................6
3.2.5. Phn loi:...................................................................................................................7
3.2.6. Bao gi v bo qun..................................................................................................7

4.Ch tiu cht lng ca tr xanh:..............................................................................................8

5.nh mc nguyn liu gi sn phm:.....................................................................................9
BI 2: CNG NGH SN XUT C PH BT..................................................................10
1.

Nguyn liu........................................................................................................................10
1.1.

C ph..........................................................................................................................10

1.2.

Ph gia.........................................................................................................................10

1.3.

Cht n ng...............................................................................................................12

2.

Dng c, thit b s dng...................................................................................................12

3.

Ha cht, ph gia...............................................................................................................12

4.

Quy trnh sn xut..............................................................................................................12

4.1.

S quy trnh............................................................................................................12

4.2.

Thuyt minh quy trnh.................................................................................................13

4.2.1.

Nguyn liu..........................................................................................................13

5.

6.

4.2.2.

Phn loi...............................................................................................................14

4.2.3.

Phn c................................................................................................................14

4.2.4.

Rang.....................................................................................................................14

4.2.5.

Lm ngui............................................................................................................21

4.2.6.

Xay, nghin..........................................................................................................21

4.2.7.

Phi trn c ph vi cht n:..............................................................................21

4.2.8.

Bao gi, bo qun.................................................................................................21

Ch tiu cht lng sn phm............................................................................................22

5.1.

Ch tiu cm quan........................................................................................................22

5.2.

Ch tiu ha l theo TCVN..........................................................................................23

Tnh gi thnh nguyn liu................................................................................................23

BI 3: CNG NGH SN XUT CHOCOLATE.................................................................25

1.

Nguyn liu........................................................................................................................25

2.

Dng c, thit b:..............................................................................................................26

3.

Ha cht, ph gia s dng:................................................................................................26

4.

Quy trnh cng ngh:.........................................................................................................27

4.1.

S quy trnh:...........................................................................................................27

4.2.

Thuyt minh quy trnh.................................................................................................28

5.

nh gi nguyn liu sn phm.........................................................................................30

6.

Ch tiu cht lng sn phm............................................................................................30

6.1.

Ch tiu cm quan........................................................................................................30

6.2.

Ch tiu ha l:............................................................................................................31

6.3. Ch tiu vi sinh................................................................................................................31

BI 4: XC NH CH TIU HA L V...........................................................................32
NH GI CM QUAN THC PHM................................................................................32
1.

Xc nh ch tiu ha l.....................................................................................................32
1.1.

Xc nh m ca sn phm.....................................................................................32

2.

1.2.

Xc nh hm lng tannin trong ch xanh bng phng php chun iot............32

1.3.

Xc nh hm lng cafein bng phng php chun iot.....................................33

nh gi cm quan............................................................................................................33

TI LIU THAM KHO:.......................................................................................................39

PH LC..................................................................................................................................40
1.

Xc nh m ca sn phm...........................................................................................40

2.

Xc nh hm lng Tanin v cafein.................................................................................40

3.

2.1.

Nguyn l phng php:.............................................................................................40

2.2.

Dng c:......................................................................................................................40

2.3.

Thc hnh....................................................................................................................41

Cm quan sn phm...........................................................................................................42
3.1.

Phiu cm quan sn phm...........................................................................................42

3.2.

Hnh nh sn thc hnh...............................................................................................45

BI 1: CNG NGH SN XUT CH XANH

1. Nguyn liu: ch xanh
Ngun gc: vn ch thn 3, x Lc An, huyn
Bo Lc, tnh Lm ng.
Khi lng ch ca mt t mch th = 3kg
Gi : 10.000/kg
Cht lng ban u: ch gi, l a, dp nhiu.
nguyn nhn do bo qun khng tt, qu trnh
vn chuyn xa.

H1.1. Nguyn liu ch xanh

2. Dng c v thit b:
Bp gas
Cn k thut
Cho gang
a tre
Nhit k in t
Sng tre
ng h bm gi.
3. Quy trnh sn xut ch xanh

3.1. S quy trnh sn xut

Ch ti
Lm kh

Phn loi
Dit men

Phn loi

V ch
Ch xanh

3.2. Thuyt minh quy trnh:

3.2.1. Phn loi:
Ch c mua v, cn chnh xc 3kg.
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1

Mc ch: m bo cht lng sn phm cao v ng u.

HH 1.2. Nguyn liu ch t yu cu

Phng php thc hin: dng tay la chn cc t ch gm 1 bp + 2,3 l non (c th
ly cc l non). Loi b ra ngoi cc l gi, dp, nt (>20%)
Yu cu: t ch sau phn loi gm 1 tm +2,3 l non, mu xanh ti, l nguyn khng
dp nt.
Nguyn liu sau khi phn loi cn 650
Ch ti sau khi phn loi c em i xc nh m:
Mu 1 : 4,6621g
Mu 2 : 4,9454g
Mu ch ti sy nhit 1050C v thi gian 3 ting ng h
Mu 1: 0,9902g
Mu 2: 1,0242g

%W (mu 1) =

%W (mu 2) =
W (nguyn liu) = 78,94%.
3.2.2. Dit men:
Mc ch: tiu dit cc loi men c trong l ch.

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2

H1.3. Ch hp trong ni hp
Cc bin i ca nguyn liu:
Vt l: L ch ti thng gin, khi v s b nt. Khi dit men l ch s tr nn dai hn
v c bn c hc cao hn.
Ha l: Di tc dng ca nhit , mt phn m trong ch s bay hi. Bn cnh s bay
hi m ca ch l s bay hi ca cc cu t d bay hi khc c bit l tinh du. Qu
trnh ny s kh mi hng ca l ch ti. Mc bay hi ph thuc vo phng php
dit men v cng gia nhit.
Ha hc: Din ra phn ng Maillard.
Ha sinh: Bin i quan trng nht trong qu trnh dit men l s v hot ca cc
enzyme . Di tc dng ca nhit , cc enzyme b v hot hon ton. Nu enzyme
khng b c ch hon ton, polyphenol s b bin i trong cc qu trnh tip theo v lm
gim cht lng ca tr xanh.
Sinh hc: Di tc dng ca nhit , cc qa trnh trao i cht bn trong cc t bo ca
l ch cng b nh ch (do hu ht cc enzyme b nh ch). Ngoi ra nhit cng
lm c ch hoc tiu dit cc vi sinh vt.
Trong qu trnh dit men, di tc dng ca nhit , cc thnh phn to ra mi hng ca
l ch ti s bc hi, lm gim mi hng ca tr, tng cht lng cm quan cho thnh
phm.
Phng php thc hin: Hp v sao dit men.
Hp: dng hi nc c p sut v nhit cao tin hnh dit men c trong nguyn
liu ch, lm cho nguyn liu tr nn mm do hn. Sau qu trnh hp, m ca nguyn
liu tng 1- 3%, do c thm cng on sy nh cho qu trnh v v sao c thun
li hn.

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3

0 pht

2 pht

4 pht

kt thc

H1.4. qu trnh hp ch
Sao: l phng php dng nhit tiu dit cc loi men c trong l ch.
Thc hin: cho gang c em t nng trn bp ga n nhit 80 90 0C ( dng
nhit k in t o nhit trong lng cho) th cho m ti vo sao ( lng ch khong
200 300g/ m).Dng a tre o lt p khi ch cho n khi hi nc thot ra trm kn
khi ch th chuyn sang o ti ( tung ) hi m thot ra u. Qa trnh sao dit men
kt thc khi l ch c mi thm, mm do, dai. Sau , ch sao ra mt tre lm
ngui nhanh gi mu nc ch xanh ti. Thi gian sao: 5 pht.
u im: dit men trit , to ra hng thm, lm bc hi mt phn nc.
Nhc im: nu khng khng ch c nhit v thi gian dit men ng mc th
ch. d b hp vng, mu sc khng xanh ti hoc c th b chy.
Mban u = 650g
Hp trong vng 5ph lm kh b mt l ch mcn li = 600g.
Lm kh l ch v sao nhit 830C trong 4ph mcn li =350g.
3.2.3. V ch:
Mc ch:
Lm dp t bo l ch, cht tan gii phng ra b mt sau khi sy s lm cho cnh
ch bng hn v khi pha nc, cht tan chuyn vo nc pha d dng hn.
Lm cho cnh ch xon cht, to hnh dng c trng cho sn phm
Sng trnh cho ch v khi vn cc v cn c tc dng lm ngui ch, trnh qu
trnh oxy ha c th xy ra.
Cc phng php v ch:
V th cng: v trc tip ch bng tay hoc cho trc tip ch vo bao, t trn bn c
nhiu g nghing v.
V bng my: c th s dng my v trong sn xut ch en v.
Cc bin i ca nguyn liu
- Vt l: Trong qu trnh v ch, di tc dng ca lc c hc, thnh t bo s b ph v,
dch bo s thot ra b mt ca l ch lm tng kh nng kt dnh. L ch b v s thay
i v t trng, th tch, kch thc, khi lng. Cc phn l c non khc nhau s c
nhng bin i khc nhau nn dn tch thnh nhng phn ring bit. Sau mi ln v, nu
tin hnh phn loi s tch c tng phn bp ch theo non. ng thi do ma st, c
hin tng tng nh nhit .
Page
4

- Ha hc, ha sinh: Khi polyphenol v chlorophyl thot ra ngoi mt l v tip xc vi

oxi khng kh , cc phn ng oxi ha s tip tc. Mc oxi ha ph thuc vo hot lc
ca enzyme oxi ha cn xt li trong nguyn liu sau qu trnh hp.
Phng php thc hin:
Ln 1: v trn sn tre ( dng sn kn)
Thi gian: 30 40 pht
o nguyn liu sau 2 3 pht
Nhng mnh ch vn c cho ra sn ring
Ln 2: v trong ti vi
Thi gian: 30 40 pht
o nguyn liu: 2 3 pht
Nhng mnh ch vn c cho ra sn ring.
Ch vn c cn sau sao kh.

H1.5 Qu trnh v ch
V ln 1: 30ph: m ch = 310g ; mvn ch = 10g.
V ln 2: 30ph trong ti vi: m ch = 285g ; mvn ch = 5g.
3.2.4. Lm kh:
Mc ch: s dng nhit cao lm bay i mt phn m, t thun li cho vic bo
qun v c nh ngoi hnh ch sau khi v.
Yu cu: tr phi kh u, khng chy, m cn li t 3 5%.
Cc bin i ca nguyn liu
- Vt l: Khi lng v t trong ch s gim. ng thi, bn c hc ca ch cng
gim, l ch d b gy vn
- Ha l: Bn cn s bay hi m trong qu trnh lm kh, cn c hin tng bay hi ca
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5

cc cht d bay hi khc, c bit l cc cht to hng.

- Ha hc: Trong qu trnh ny cc phn ng to hng din ra mnh nht, ch yu l
phn ng Maillrd, phn ng phn hy cc acid amin
Cc phng php lm kh:
Sy bng my sy
Sy bng cho sao
Sy bng my sy v sao kt hp.
Sy bng cho sao: ch v c sao trong cho sao cho n khi m cn li 3 5%.
Thi gian: 40 60 pht
Nhit : 80 900C
u im: ch xon cht v bng, ch kh c mu tro hoc bc, hng thm ca ch c
tng cng, v ch m.
Nhc im: nng sut thp, ch vn nhiu v mu nc khng c xanh ti.

pht

10 pht 20

pht

30 pht

40 pht
H1.6 Qa trnh sao dit men

Sy kh ch 830C trong 60ph

Page
6

50 pht

M ch thnh phm = 85g ; mvn ch = 15g

3.2.5. Phn loi:
Mc ch cng ngh: Hon thin v nng cao cht lng thnh phm.
Phng php thc hin: Trong cng ngh sn xut tr xanh, ch tiu phn loi ch yu
l da vo kch thc. Thng thng trong kha phn loi tr theo kch thc, ngi ta
phn tr thnh cc nhm:
- Tr cnh
- Tr mnh
- Tr vn v cm
Tr cng vn cht lng tr cng km, ngi ta s s dng n sn xut tr ti lc.
Thc hin: y sn phm ch c phn thnh 2 loi ch nguyn v loi vn ch, qu
trnh phn loi nh sng tre.
3.2.6. Bao gi v bo qun
Mc ch: Bo qun ch xanh chng m gy mc v gi hng thm cho ch.
Cch tin hnh: Kt thc cng on lm kh ch c em ngui ri a i phn loi
v bao gi trong ti PE, em bo qun ni thong mt.
Yu cu: bao b kn, kch thc ph hp vi sn phm

H1.7 Hnh nh hon

thin ca sn phm ch xanh

Page
7

4. Ch tiu cht lng ca tr xanh:

-

Ch tiu cm quan

Tr xanh thnh phm t nhng iu kin k thut sau (Theo TCVN 1455 - 1993)
- Ch tiu ha l:

Tn ch tiu

Mc

Page
8

1.
2.
3.
4.
5.
6.

Hm lng cht tan, % khng nh hn

Hm lng tanin, % khng nh hn
Hm lng cafein,% khng nh hn
Hm lng cht x,% khng nh hn
Hm lng tro tng s,%
Hm lng tro khng tan trong axit, % khng ln

hn
7. Hm lng tp cht l ( khng tnh tp cht st), %
khng ln hn
8. Hm lng tp cht st, % khng ln hn
9. m, % khng ln hn
10. Hm lng vn, % khng ln hn
Ch c bit, OP, P
Ch BP, BPS
11. Hm lng bi, % khng ln hn
Ch c bit, OP, P
Ch BP, BPS
Ch F

34
20
2
16,5
T 4- 8
1
0,3
0,001
7,5
3
10
0,5
1
5

5. nh mc nguyn liu gi sn phm:

STT
1
2
3
4

Nguyn liu
Ch xanh
Bao b
Ga
in nc

n gi (ng/kg) Khi lng (kg)

Thnh tin(ng)
10.000
3
30.000
1700/ci
3
5.100
= 10% x tng nguyn liu
3.000
=10% x Tng nguyn liu
3.000
Tng
41.100
S lng gi tr xanh sn xut c l 3 gi. Nh vy gi thnh cho 1 gi tr xanh 40

gram l 13.700 VND.

BI 2: CNG NGH SN XUT C PH BT

Page
9

Qu trnh sn xut c ph rang xay phi to iu kin thun li cho cc bin i trong n
xy ra ti a hnh thnh nn nhng tnh cht c trng cho sn phm. c bit l v
mu sc hng thm v v ca sn phm. V vy ta phi li dng v pht huy nhng
thnh phn c trong nguyn liu bng cch s dng nhit v m chuyn ha chng.
Yu cu ny s t c trong qu trnh ch bin nhit (qu trnh rang) c ph bi s
tham gia ca cc phn ng caramel, melanoidin, to ra cc sn phn c mu v mi v
c trng cho sn phm.
1. Nguyn liu
1.1.

C ph
C ph nhn mua
Gi nguyn liu: 40000/ 1kg.
Mi nhm s dng 1kg nguyn liu ban u.
Cht lng nguyn liu ban u: kch thc ht tng i ng u, tuy nhin nhiu ht
v, su, mc v mu sc khng u, ht m trng ng, sm v cn ln c v c ph do
phi qua cng on la chn chn ra nguyn liu t yu cu.

Ph gia

1.2.
-

Margarine: Margarine c ch bin t du thc

vt qua qu trnh hydro ha, lm thnh dng
cng c th ng thnh bnh nh b. Margarine
c s dng nh cc loi b, pho mai dng
rang c ph, chin (rn) thc phm, cht bo thay
th b ng vt trong ngnh sa.
H2.1 Margarin s dng
c im l ha:

Ch s I-t: 45-55

im chy trt: 36-39oC

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10

Axit bo t do, nh Palmatic: ti a 0,1%

m : t 0,1% (16% nh ha)

Mu sc: sa m.

Margarine nn lu tr vi nhit mt (100 0C) v ni kh ro.

Magarine s dng trong qu trnh ch bin l b thc vt Tng An c mua cc
tim tp ha, lng s dng t 3% n 5 % tng lng sn phm gip cho sn phm
c mi thm c trng, to v cho sn phm c ph.
-

Caramel: Nc caramen hay nc hng hay ng thng l loi nc c mu nu,

thu c bng cch un cc loi ng. Nc
caramen c dng to hng v cho cc loi
bnh: bnh flan hay bnh caramen, bnh trng,
ko, kem hoc dng trong ch bin mt s mn
n chu : tht kho, c kho
Qu trnh caramen ha xy ra khi gia nhit chm
cc loi ng nhit khong 170 C (340
F). Khi ng tan chy, cc phn t b ph v

H2.2. nh lng Caramel

v ti to thnh cc hp cht c mu sc v hng v c trng.

Caramel c s dng vi hm lng 7%.
-

Ru: c s dng tm vo c ph ngay sau khi rang xong tng thm mi, v v
hp dn cho sn phm.

Vanni:

Vani c ly t qu mt loi lan dy leo, c tn khoa hc l Vanilla planifolia (Vanilla

frazan) thuc h Orchidaceae.

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11

Vani l mt th c mi thm ngt dng cho vo bnh, kem, ch tng thm ngon.
Vani c 2 dng l dng tinh th bt v dng dung dch. Khi dng dng bt nu qua
nhit th s b ng, dng dung dch s khng qua qu trnh lm tan chy.
Vani s dng trong quy trnh ch bin c ph bt nhm tng mi hng cho sn phm,
c mua cc ch, lng s dng trong bi l 0,5% n 1%.
1.3.

Mui: gp phn to v cho sn phm c ph.

Cht n ng
Ng c s dng lm cht n cho sn phm vi
mc ch gim gi thnh sn phm v tng thm
hng v thm cho sn phm.
Ng c mua ch G Vp.

H2.3 Nguyn liu ng mua v

2. Dng c, thit b s dng

- Cho
- Bp gas
- My xay chuyn dng
- Cn k thut, cn phn tch
- ng ong, becker
- a, khay inox, r
C ph nhn
- Thng carton, bao PE
3. Ha cht, ph gia
- Bp
- B
- Vani

Phn loi, phn -cMui

- Caramen
- Ru
Rang

4. Quy trnh sn xut

4.1.

S quy trnh

Tm ph gia
Lm ngui
Xay, nghin
Bao gi - Bo qun
Page
12

Sn phm

4.2.

Thuyt minh quy trnh

4.2.1. Nguyn liu

H2.1 Nguyn liu c ph mua v

Nguyn liu ban u: 1kg.
nh gi cht lng nguyn liu ban u: kch thc ht tng i ng u, tuy nhin
nhiu ht v, su, mc v mu sc khng u, ht m trng ng, sm v cn ln c v c
ph.
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13

4.2.2. Phn loi

Mc ch: Loi b nhng tp cht (t , ct, bi bn), v, nhng ht nu en, su mt,
gy, hoc b mc trng ra khi nguyn liu c ph nhn m bo cht lng nguyn
liu u vo tt.
Tin hnh: c ph ra khay hoc r v dng tay lm sch. Sau cn li nguyn
liu.
Kt qu: mly = 760g, mb = 165g

4.2.3. Phn c
Mc ch: cho qu trnh gia
cng d dng, cht lng ng
u v tt.
Phng php thc hin: dng sng
v tay phn c c ph thnh 2
loi: ln v nh.
Kt qu: mnh = 180g, mln

580g.
H2.2. c ph phn loi
4.2.4. Rang
Mc ch:
L qu trnh gia nhit cho c ph nhn to nn cc bin i su sc trong ht, hnh
thnh nn nhng tnh cht c trng cho c ph l mu, mi v v thng qua s bin i
v mu sc, cu trc v thnh phn ha hc ca ht.
y l giai on quan trng nht v hng thm ch yu c to thnh trong qu trnh
ny.
Ngoi ra nhit cao cn c tc dng gim m, c ch hot ng ca vi sinh vt, ln tng
thi gian bo qun.
Tin hnh:
L thuyt:
Page
14

S dng ni inox: do ni 2 y nn nhit ng u, sn phm c ph rang ng u.

Trc khi rang phi un nng trc 10ph.
Nhit ni un: 2402600C
Thi gian: 15 pht (c nh), 20 pht (c ln).
Mu sc bin i theo thi gian: nu nht nu ht dnu en.
Trng thi:
Giai on 1(57ph): khi nh
Giai on 2 (712ph): khi mnh, mi bc mnh.
Giai on 3(12ph kt thc qu trnh rang) : khi gim dn
Nhng bin i trong qu trnh rang:
Bin i vt l:
Trong qu trnh rang, th tch ca ht tng t 50%-80% (thm ch ti 100%) v hao ht
trng lng khong 14-20% (ph thuc vo mc rang, phng php rang).
Bin i ha sinh:
- Hydratcarbon (30- 40%): phn hy thnh cc hp cht khc nhau hoc bin mu hu
nh hon ton. Chng khng ha tan trong nc, sau khi pha tr thnh b c ph.
- Nc (10-12%) : nc bc hi v hm lng nc tm thi gim xung ch cn t 2
n 2,5%, sau hm lng nc s tng ln.
- Cc cht bo (10-13%): cc hp cht bo hu nh khng thay i v nu tnh theo t
l khi lng th hm lng cht bo tng ln trong qu trnh rang.
- Protein (11%): Mt s sn phm to ra t s phn hy protein kt hp vi
hydratcarbon v acid Chlorogen to thnh nhng hp cht mu nu.
- Hp cht Alcaloit (cafein, trigonellin v cc nicotin axit): cafein (0,8-2,5%) hu nh
khng thay i nhng hm lng trigonellin gim 75%.
- Cht khong (4%) : Trong c ph c hm lng kim loi nng hoc cc cht tn d
khc rt thp (K, Ca,Mg v P).
- Cht thm (0,1%): khng c trong c ph nhn m chng ch hnh thnh trong qu
trnh rang xay.
Bin i cm quan:
- Mu sc: nu nht nu ht dnu en.
- Mi thm: Cc phn ng melanoidin, caramel khng nhng to mu m cn gp
phn to mi thm cho c ph, trong quan trong nht l cc phn ng phn hy axit
quinic, axit cafeic to thnh nhng hp cht ru thm gy mi c trng cho c ph.
Ngoi ra, cn c s gp mi ca cc tinh du thm c sn trong ht c ph.
- V: gm c v chua v v ng. V chua l do axit citric, axit malic, axit lactic,
pyruvix, axit acetic c sn trong nguyn liu, cn st li sau qu trinh rang cng vi s c
Page
15

mt ca axit quinic s to v chua cho sn phm. V ng l do hp cht alkaloid l cafein

(0.5-1%), cc sn phm phn ng caramel, melanoidin to ra.
Rang th
Mc ch: ly kinh nghim cho nhng ln rang k tip.
Khi lng rang/ 1 m: 100g
Nhn xt: sn phm sau khi rang th hi
chy, mi kht v khng ng u do khng
c kinh nghim iu chnh la, qu trnh
o

khng

u.

H2.3 Sn phm rang th

Do sn phm rang thm, khng b
chy kt v cht lng ng u th ta phi rang u tay, ngoy nhanh v iu chnh la,
khi khi bc nhiu gim la.
Rang ly
Rang khng ph gia

M 1
Khi

Trc khi rang

m rang = 100g

Sau khi rang

m sau khi rang =75g

lng
n

Vtrc rang = 145ml

Vsau khi rang = 235ml

Page
16

Thi
gian
rang
(18
pht)

0 pht

5 pht

10 pht

M 2
Khi
lng
n

m rang = 100g

m sau khi rang=80g

Vtrc rang=150ml

Vsau rang = 245ml

Page
17

15 pht

Thi
gian
rang
(16
pht)

0 pht

5 pht

M 1:
m rang = 100g ( c ln), m sau khi rang = 75g
Hao ht do ht bn ra ngoi v gim m: 35%
Vtrc rang = 145ml, Vsau khi rang = 235ml
n ca ht.

M 2:
m rang = 100g, m sau khi rang = 80g
Hao ht do ht bn ra ngoi v gim m: 20%
Page
18

10 pht

15 pht

Vtrc rang=150ml, Vsau rang = 245ml

n ca ht:

H2.4. C ph
Rang
Ph gia:

rang khng ph gia

c ph gia

Bp:
10%
B: 3%
Ru: 3g
Mui 0,5%
Vanni: 5 ng
Caramel: 5g.

Page
19

M 1 (Thi gian: 18 pht )

m rang = 100g, m sau rang = 80g
Hao ht do ht bn ra ngoi v gim m: 20%
Vtrc rang = 150ml, Vsau rang = 255ml
tnh n ca ht

M 2: (Thi gian: 18 pht)

m rang= 100g, m sau rang = 80g
Hao ht do ht bn ra ngoi v gim m: 20%
V trc rang = 145ml, Vsau khi rang = 245ml
tnh n ca ht.

H2.4. So snh 2 sn phm

Nhn xt: Khi rang c ph c ph gia ta thy ht c ph sau khi rang bng v p mt
hn, mt phn thm hn v cht bo trong b s gi li cc cht thm trn b mt ht
c ph. Ngoi ra vani v ru gp phn lm tng hng thm cho sn phm. Caramel
c ti trc tip vo ht c ph ang nng s to lp mng bao bn ngoi ht c tc
dng chng bo qun chng mt du, mt hng. Mui n to v m , hi ha cho
c ph v c tc dng bao o c ph trong qu trnh rang tm.

4.2.5. Lm ngui
Mc ch: Nhm tn nhit cho ht, trnh cc bin i khng c li xy ra. Gii phng
CO2 sinh ra trong qu trnh rang to thun li cho qu trnh bao gi sau ny.
Tin hnh: c ph rang ra khay inox, lm ngui bng qut hoc ngui t
nhin.

4.2.6. Xay, nghin

Mc ch: Lm gim kch thc ht v to ra c ph bt, to ra b mt tip xc ca cc
phn t ln hn khin c ph ha tan nhiu trong nc khi pha. Gip mt s cht gii
phng khi cc m, gp phn to hng v cho sn phm.
Tin hnh: S dng my nghin rng, iu chnh my nghin c ph bt ra c
mn ph hp.
Cc bin i:

Bin i vt l: ht c ph nh hn, m gim

Bin i ha hc: c ph c mi v thm hn do cc ph gia phn b v thm u.
Bin i cm quan: ht nh v u hn, mn.

4.2.7. Phi trn c ph vi cht n:

Mc ch: Cc cht ny c pha trn vi c ph nhm mc ch l h ga thnh sn
phm, ci thin mu sc, trng thi, mi v ca nc pha cho ph hp vi s thch
ngi tiu dng.
Tin hnh: cht n c nhm s dng l bp
Bp rang ( rang thnh mu nh c ph) xay mn phi trn vi c ph bt.
4.2.8. Bao gi, bo qun
Mc ch: bo qun c ph, gip duy tr c cht lng khi n tay ngi tiu
dng. Tng gi tr cm quan ca sn phm.
Page
21

Tin hnh: c ph sau khi xay dng mung mc c ph vo bao sau ghp m. Bao
gi c ph bng bao PE. ni kh ro, thong mt, khng c mi l, trnh chiu nh
sng trc tip vo.

H2.5. Hnh nh sn phm hon thin

5.

Ch tiu cht lng sn phm

Ch tiu cm quan

5.1.

Thang
im
Mu

5
Cnh

4
gin, Cnh

nu , nu nht,

3
gin Nu

nht en m, t en bng,

khng (en m).

cn.

nhiu cn.

nh Mi

kht, Chy kht.

en, khng c.
Mi

c.
Thm mnh, Thm
khng

nh, Thm

c khng c mi (hi kht).

mi l.
l.
ng va, ng
khng gt.

va, ng

hi gt.

thm nh.

nh ng

(ng gt).

mnh,
hng.

ng,
gt khng
ung c
(c

Trng

Mn

ph Mu

nu, Nu

thi (sn hp,

mu mn ph hp.

phm

nu

en,

cha

kch

thc

nht en,

(nu en).

va
ln.

Page
22

chua).
mn en m,
hoc mn qu.

pha)

5.2.

0,2-0,5 mm.

Ch tiu ha l theo TCVN

Ch tiu: Yu cu
m:

< 5%

Hm lng Cafein:
en, v (Max):

>20g/kg

0% 3%

Tp cht (Max): 0% 0,5%

Mu sc:

Mi v t nhin, khng mc, khng ln men, khng mi v l

Ch tiu vi sinh : E.coli 0%.

6. Tnh gi thnh nguyn liu
Gi thnh c ph khng tm ph gia:
Thnh phn

n v

S lng

nguyn liu

Gi bn

Thnh tin

(VND)

C ph

Kg

400g

40.000/kg

(VND)
1.6000

Bao b

ti

1.500/ 1 ti

4.500

6.500/ 1 nhn

19.500

In nhn

Tng s tin thnh phm = chi ph nguyn liu + 20% chi ph nguyn liu (chi ph sn
xut) = 16000+4500+19500 + 20% (16000+4500+19500) = 48000/ 3 gi sn phm
gi thnh mt gi sn phm c ph l: 48000 / 3 = 16000.
Gi thnh c ph tm ph gia:
Thnh phn

n v

S lng

nguyn liu

Gi bn

Thnh tin

(VND)

C ph

Kg

360g

40.000/kg

(VND)
14.400

Bao b

ti

1.500/ 1 ti

4.500

6.500/ 1 nhn

19.500

In nhn
Tng gi tin

7500

ph gia (mua
chung)

Page
23

Tng s tin thnh phm = chi ph nguyn

liu + 20% chi ph nguyn liu (chi ph sn
xut) = 14400+4500+19500 + 7500 + 20%
(14400+4500+19500 + 7500 ) = 55080 / 3
gi sn phm gi thnh mt gi sn phm c ph l: 18360.

BI 3: CNG NGH SN XUT CHOCOLATE

1. Nguyn liu
- Cc nguyn liu a s dng: b ca cao, b t ca cao, caramel, lecithin, ng xay, sa
b t, hng vani.
Page
24

Ngun gc: mua ti cng ty TNHH MTV PHM MINH 205 H Huy Gip, phng

Thnh Lc, q 12 v Ca hng Ngc Sn, 93 G Cng, p3, q5.

Gi thnh nguyn liu:
H3.1. Nhn sn phm bt

Cacao
B cacao 200000/kg
Bt ca cao 105000/kg
Caramel 50000/kg
Lecithin 40000/kg

Cht lng ban u:

H3.2. Nhn sn phm sa bt
B cacao c mu vng nht, mi hng mnh, ng thnh khi cng, ng nht, khng
c tp cht.
B t cacao c mu nu m, mi thm nh, tng i mn, ng nht, t vn cc, xp.
ng xay c mu trng b t, vn cc nhiu, khng c mi l.
Sa b t do dng sa Nuti nguyn kem nn cht lng t theo tiu chun.

H3.3.

Bt

Cacao

H3.4. Nguyn liu ng

2.

Dng c, thit b:
Dng c: chn, tha, a, t, v, cho,
xoong, khun chocolate.
Thit b: bp gas, my tr n b t, cn, nhi t
k, t lnh.

3. Ha cht, ph gia s dng:

Gm lecithin, caramel, hng vani.
Lecithin: l mt phosphatit c tnh to nh

Page
25

H3.5. T ng nguyn liu

v lm bn h nh tng, l cht to nh s
dng ph bin nht trong cng ngh ch
bin thc phm.

Nhiu nghin cu cho

thy Lecithin c tc dng iu ho lng

cholesterol, ngn nga tch lu cholesterol ,
thc y qu trnh phn tch v bi xut n
ra khi c th. Nng lecithin cao trong
trng cng c tc dng lm gim lng
cholesterol trong mu. Lecithin c tc dng dng no, lm tng tr nh, dng cho
bnh nhn cao tui, l ln, lm gim hm lng cholesterol trong mu. Ngoi trng
lecithin cn c trong cc loi ht nh ht hng dng, ht du ci, bp v bng.
Ngi ta cn s dng dng lecithin c hydroxyl ha tng tnh tan ca chng.
Lecithine l mt thut ng chung ch nh bt k nhm cht bo no c mu nuvng trong m ng vt v thc vt v trong lng trng, bao gm acid phosphoric,
choline, axit bo, glycerol, glycolipids, cht bo trung tnh, v phospholipid . Khng
c tnh l l do dn n vic s dng lecithin trong thc phm, nh l mt cht ph
gia hoc trong thc phm chun b. Trong ngnh cng nghip thc phm c s dng
nhiu nh: trong bnh ko n lm gim nht, thay th cc nguyn liu t hn,
kim sot ng kt tinh v tnh dng chy ca s c la, gip ng nht trong vic pha
trn cc thnh phn, ci thin dng i cho mt s sn phm, v c th c s dng
nh mt lp ph.
Caramel: l mt ph gia thc phm v cht to mu t nhin ng dng trong cc lot
thc phm, l mt mt thnh vin quan trng trong ph gia thc phm.
Hng Vani: Vanillin (4-hydroxy-3-methoxybenzaldehyde), mt hp cht c mi
thm hp dn, c tm thy vn c t nhin trong cc ht vanilla . N c s dng
rng ri vi chc nng l cht ph gia b sung
hng thm trong cc loi thc ung, nu v
cng nh trong bnh ko , hng, nc hoa v
cc cht lm thm ngt. Vanillin c th c
tch ra t cc ht vanilla , v thng n c thu
nhn nh l ph phm ca cng nghip bt giy
v giy bng cch phn hy ligin bng oxy ha .
N c th c sn xut bng phng php tng
hp.
H3.7 Nhn nguyn liu vanni
Page
26

4. Quy trnh cng ngh:

4.1.

S quy trnh:
B cacao

B t cacao,
ng, sa

X l mi
hng

Ry

Phi tr n

Lecithin,
caramel

Nghin mn

4.2.

Thuyt minh quy trnh

Hon thi n

khun

Bao gi, dn
nhan

a. X l b cacao:
Mc ch: Do mi b hng s nh hng n cht lng sn phm, do phi c
cng on x l ny loi bt mi.
Phng php: un cho b si nh trn bp gas kt hp
khuy lin tc n khi b ht mi hng.
Thng s: thi gian un khong 60 pht

Sn
phm

nhi t 1500 C, nhi t qu cao s lm b

d b oxy ho to mi kh chu.
Cc bin i: b tan chy dn c khi bc
ln, mi hng lc u rt mnh sao gim
dn, mu b cng lc cng chuyn sang
mu nu m.
H3.8. X l b
b. X l bt cacao, ng, sa :
i vi ng xay do b vn cc nhiu nn phi dng my nghin kh lm ti
chun b ry. Qu trnh ry vi mc ch lm nguyn liu ti, mn v ng u. s
dng lc nha ry.
Sau khi ry cc nguyn li u phi mn, xp,
khng vn cc qu trnh phi tr n d dng hn

Page
27

H3.9
Ry
nguyn liu trc khi nh trn
c. Phi trn:
Mc ch: cc thnh phn c tr n ln
ng nht vi nhau to cu trc, hng v cho
bn thnh phm
Cch thc hin:
Dng my nh b t phi
tr n, ban u tr n cc thnh phn b
cacao( x l), lecithin, caramel, ng, sa
sau cho t t b t cacao vo c cu trc
nh mong mun
Cc bin i: ban u khi cha cho b t cacao vo hn h p c mu trng xm, lng c
mi b sa sau khi cho b t cacao hn h p c mu gn nh thnh phm v c dn.
H3.9. nh trn chocolate
Thng s k thu t: tc nh tr n t 4:6, thi gian 40 pht, nhit 50-600 C. Nhi t
600C gi cho b khng c li v cc thnh phn khc tan tt hn.
d. Nghin mn:
Mc ch: to cu trc cn thit cho sn phm
socola v sau khi phi tr n hn hp cha c
mn do cc thnh phn ng, sa v b t cacao
cha ng nht
Cch thc hin :Dng v ln nghin mnh trn
cho ch mnh hn hp v gia nhit.
Thng s: nhit nghin gi 60:800C hn
hp lun trng thi lng c nht thp
H3.10 Qu trnh nghin chocolate
Yu cu: Nghin n khi no bn thnh phm mn khng nhm tay.
e. Hon thin:
gia nhi t hn hp ln
khong 800C gi trong 15 pht sau lm
lnh xung 10-120C ng thi khuy lin
tc n khi c li. Sau gia nhi t tr
Page
28

li thm hng vani v chun b khun, lm sch khun v qut m t lp du n

chng dnh.
H3.11 ng t chocolate trong nc
f. khun : sau khi socola vo khun sau em tr lnh 20-30 pht 2-40C.

g. bao gi :
Dng giy bc gi cc vin socola thnh phm
v tr nhi t thch hp.
H3.12. Hnh nh
hon thin ca sn phm
5. nh gi nguyn liu sn phm
Chi ph sn xut 20%
Khi lng nguyn li u s dng: 500g
Tn nguyn li u

T l yu cu

T l p dng

Khi lng

Gi

B cacao
B t cacao
ng
Vani
Caramel
lecithin
sa

30-35%
30-40%
20-35%
3-5 ng
1-2%
1-2%
5-20%

30%
30%
27%
Khng ng k
1%
2%
10%

150g
150g
135g
3 ng
5g
10g
50g

(VN)
30000
15750
4000
1000
500
400
7500

100%

500g

(135000/900g)
59150

Tng

thnh

Chi ph sn xut 20%

Gi thnh ca 500g thnh phm: 59150 + 59150*20% =70980 VND
6. Ch tiu cht lng sn phm
6.1.

Ch tiu cm quan

Thang
im

Ch tiu
Page
29

Nu en

Nu m

nu

Mi

Thm mi
c trng,
khng mi
l

Thm va,
khng mi l

Thm nh,
hng mi
b

t thm,
hng mi
b, chua

t thm,
chua, hi
mc

ng
mnh,
khng v
l

ng va,
khng gt

ng va,
hi chua,
hi cht

ng nh
(gt, v
chua)

ng
nht

Nhiu ht li
ti, hi do,
r b mt

Tan chy
nhanh
(kh tan
chy), b
khng
gy,
nhiu ht
liti

Mn, b
mt lng,
b khng
gy

Trng thi

6.2.

Nu nht,
Xm nht
nu nht

Mu sc

Hi mn, t
ht liti

Khng mn,
hi do, b
mt r

Ch tiu ha l:

As
Cu
Pb

Hm lng ti a (mg/kg)
0,5
1
15
30
1
2

Loi chocolate
C ng
Khng ng
C ng
Khng ng
C ng
Khng ng

6.3. Ch tiu vi sinh

E.coli: 0%.

BI 4: XC NH CH TIU HA L V
NH GI CM QUAN THC PHM
Page
30

1. Xc nh ch tiu ha l
1.1. Xc nh m ca sn phm
- Sn phm ch: ch em i nh lng bng cn phn tch, sau , em i sy
nhit 1050C trong thi gian 3 gi, em i nh lng v tnh ton kt qu.
% m = ( khi lng trc khi sy khi lng sau khi sy)/( khi lng trc khi
sy).100%.
Khi lng trc khi sy

Khi lng sau khi sy

% m

Mu 1: 5,0823g

4,93g

3%

Mu 2: 5, 0759

4,93g

2,9%

Khi lng trc khi sy

Khi lng sau khi sy

% m

Mu 1: 2,0621

2,03g

1,6%%

Mu 2: 2,0245

1,98g

2,2%

Vy lng m trong ch: 3%

-

Sn phm c ph

Vy lng m trong c ph l: 2%
1.2. Xc nh hm lng tannin trong ch xanh bng phng php chun iot
Theo xc nh trn th hm lng m trong ch = 3%
Vy suy ra hm lng cht kh trong 15,122g ch xanh l: ( 100 -3). 15,122/100 =
14,7g.
V chun mu trng = 25ml, V chun mu = 16ml
% tannin trong ch xanh c tnh theo cht kh bng cng thc sau:

X=

(a b) V1 0.00487 100
(%)
V2 m

Trong ,
a: Th tch Na2S2O3 0,1N dng chun mu trng (ml)
b: Th tch Na2S2O3 0,1N dng chun mu ch (ml)
0.00486: trng lng tanin ng vi 1ml Na 2S2O3 0.1N hay 1ml I2 0.1N dung oxi
ha tanin (g).
V1: dung tch bnh nh mc (ml)
Page
31

V2: th tch ch ht phn tch (ml)

m: trng lng cht kh mu ch (g)
vy ta c kt qu sau: 9,94%
1.3. Xc nh hm lng cafein bng phng php chun iot
Theo nh tnh trn ta c hm lng m trong c ph l 2%
Suy ra hm lng cht kh trong 15,078g c ph l: (100-2).15,078/100 = 14,8g
V chun mu trng = 49ml, V chun mu = 44ml.
p dng cng thc nh trn ta c % cafein trong c ph l: 5,5%
2. nh gi cm quan
Phng php nh gi cm quan: phng php cho im sn phm.
M t phng php: Sn phm c gii thiu n ngi tiu dng, khi ngi tiu
dng s cho im tng tnh cht ca sn phm theo ch tiu a ra trn thang im
5, vi 1 im ti thiu cho nhng tnh cht cha t yu cu v 5 im l sn phm t
yu cu cao nht.
Hi ng nh gi: gm 4 cm quan vin. Mi cm quan vin s c nhn mt
phiu nh gi, mt mu sn phm. Ty tng sn phm m cch gii thiu v lng
cm quan l khc nhau.
Sn phm ch xanh:
Sn phm ch xanh cn 4g, trch ly trong 100ml nc si trong 10ph. Sau , cho
nc ch xanh trch ly v ly nha nh, mi ly khong 20ml. Mi cm quan vin
c nhn mt ly nh th.
Kt qu nh gi cm quan
sn phm ch xanh:

im

Ch tiu
Page
32

Mu

3.25

2.75

2.25

0,5

1,5

1.625

4.125

2.25

nc
im trung bnh Cha
C Trng Lng
S trng lng
im Trung bnh c
trng lng
im cht lng

Hnh sn

Hng

phm

11

H4.2 Biu bng im sn phm ch xanh

Thng qua bng im nh gi sn phm cho ta thy c sn phm c mu v hng
v tt. Tuy nhin do thiu dng c v ch nh: vi trng nn qu trnh v khng u,
sn phm cha c xon tt v qu trnh sao dit men cha trit . V ca sn phm
cht mnh, khng hp dn khch hng nhiu.
Sn phm c ph
Sn phm c ph bt khng b xung ph gia, em cn 4h vi 100ml nc, ha phin v
ng trong ly nha khong 20ml /1 ly. Mi cm quan vin nhn mt phiu cm quan v
ly nh mu th v cho im.

Page
33

H4.3 Ha c ph

H4.4 Cm quan sn phm

Bng kt qu cm quan sn phm c ph:

Ch tiu
im

Mu
nc

Mi

Trng thi

im trung bnh
Cha C Trng

2.75

3.25

2.5

3.5

Lng
S trng lng
im Trung bnh

0,5

1,5

1.375

3.25

3.75

3.5

c trng lng
im cht lng

11.875

H.4.5 S im ca tng tnh cht ca sn phm c ph

Qua biu trn cho ta thy c sn phm c trng thi mn, mu sc ph hp vi
im cao nht trong tt c cc tnh cht ca sn phm 3.5. Bn cnh mi ca sn
phm thm va phi, hi kht do qu trnh rang iu chnh la khng tt, chnh v vy
Page
34

cng dn ti mu nc nu en v v ng hi mnh. Do , im v ca sn phm

thp nht trong tt c nhng tnh cht ca sn phm.
Sn phm chocolate

Cm quan sn phm chocolate sau khi b khi ngn mt t lnh 15pht, mi cm quan
vin c nhn mt ming chocolate vi kch c 1cm 1,5cm 2cm v mt phiu
cm quan nh gi sn phm.

H4.6. Cm quan sn phm chocolate

Bng kt qu sn phm chocolate

im

Mu

Ch tiu
Mi
V

Trng thi sp

im trung bnh
Cha C Trng

3.75

2.5

2.75

Lng
S trng lng
im Trung bnh

0,5

1,5

1.875

3.75

2.75

c trng lng
im cht lng

11.375

Page
35

H4.7. S nh gi sn phm chocolate

Qua s trn ta thy sn phm mc kh vi mu sc nu en, mi thm va
phi, ht mi b. Tuy nhin v ca sn phm khng m , hi ng hu v, trng
thi mn va phi do qu trnh nghin cha .

Page
36

TI LIU THAM KHO:

[1]

http://facts.baomoi.com/2011/05/11/margarine-b%C6%A1-th%E1%BB%B1c-v

%E1%BA%ADt-d%C6%B0%E1%BB%A3c-ra-d%E1%BB%9Di-t%E1%BB%AB-m
%E1%BB%99t-gi%E1%BA%A3i-th%C6%B0%E1%BB%9Fng-c%E1%BB%A7anapoleon-iii/
[2]http://www.thegioiruou.vn/default.aspx?FID=1&ViewArticleByGroup=1&ID=31
[3] http://vi.wikipedia.org/wiki/Mu%E1%BB%91i_%C4%83n
[4] http://vi.wikipedia.org/wiki/N%C6%B0%E1%BB%9Bc_caramen
[5] http://vn.answers.yahoo.com/question/index?qid=20090330195032AAIX7dZ
[6]

http://socolalove.wordpress.com/tin-tuc/phan-biet-socola-nguyen-chat-va-gia-

socola/
[8] L Bch Tuyt (ch bin) 1999 Cc qu trnh c bn trong cng ngh thc phm.
Nh xut bn khoa hc k thut.
[9] Nguyn Th Hin (ch bin) 2009 Cng ngh ch bin ch c ph ca cao. Nh
xut bn lao ng.
[11] Vit Phng, Bi ging cng ngh ch bin ch c ph ca cao (lu hnh
ni b). Trng H Cng Nghip Tp HCM.
[12] Gio trnh Thc Hnh Cng ngh ch bin ch c ph ca cao (lu hnh ni
b). Trng H Cng Nghip Tp HCM.

[13] TCVN 1455 1993.

Page
39

PH LC
1. Xc nh m ca sn phm
Nguyn l: sy nhit cao trong thi gian di hi m bc ra, sau mi khong thi
gian cn li n khi khi lng khng i, dng sy, cn sn phm v tnh m theo cng
thc:
% m = ( mban u msau khi sy )/mban u .100%
2. Xc nh hm lng Tanin v cafein
2.1.

Nguyn l phng php:

Da trn c s ca phng php chun iot. Trong mi trng axit, iot l cht oxy
ha mnh. Iot oxy ha tanin thnh nhng cht n gin hn. Lng d c chun
bng natri thiosunfat.

2.2.

Dng c:
Dng c
Ci s, chy
Erlen 250ml
Erlen 500ml
Bercher 250ml
Phu lc, giy lc
Bnh nh mc 1 lt
m un nc (ni inox)
Cn phn tch
Pipet 10ml
Bp cao su
Buret
a thy tinh
Thit b

Bp gas (bp in)

Ha cht
Page
40

Dung dch NaOH 4%

Dung dch H2SO4 7%
Dung dch I2 0,1N
Dung dch Na2S2O3 0,1N
Dung dch h tinh bt 1%.
2.3.

Thc hnh

Chun b mu : Cn chnh xc 15g ch thnh phm ( bit trc hm m )

cho vo ci s, nghin tht nh, mn ri cho vo erlen 250ml sau cho 150ml
nc ct un si v ngm 45 pht, c 5 pht lc nh cho ch ngm v tan u.
Lc ton b dung dch vo bnh nh mc 1 lt. Lc 3 ln, ln 1 lc 30 pht, ln
2, 3 lc 15 pht. B cn li tip tc trch ly cho n ht ( 2-3 ln, mi ln 100ml
v ngm 30 pht) . Tn b dch lc c nh mc thnh 500ml.
Tin hnh chun : Dng pipet ht chnh xc 10ml dch ch, cho vo erlen
1lt, thm vo 750 ml nc ct v 10ml indigo cacmin 0.1% v 10ml acid
sunfuric . Chun hn hp bng kali pemanganat dung dch 0.1N, khuy
mnh bng a thy tinh. Chun n khi xut hin mu vng xanh (ch dung
dch chuyn t mu xanh qua xanh xm, xanh sng qua vng xanh).
Chun mu th vi lng thuc th nh trn nhng thay 10ml dung dch
nc ch bng 15ml nc ct.
Cng thc tnh
(a b) V1 0.00487 100
(%)
V2 m
Trong ,
a: Th tch Na2S2O3 0,1N dng chun mu trng (ml)
b: Th tch Na2S2O3 0,1N dng chun mu ch (ml)
0.00486: trng lng tanin ng vi 1ml Na 2S2O3 0.1N hay 1ml I2 0.1N dung oxi
ha tanin (g).
V1: dung tch bnh nh mc (ml)
V2: th tch ch ht phn tch (ml)
Page
41

m: trng lng cht kh mu ch (g) .

3. Cm quan sn phm
3.1.

Phiu cm quan sn phm

PHIU NH GI CM QUAN

Tn sn phm: Tr xanh LNM

Nhm 4, t 4

H v Tn ngi th: Ngy th: 07 / 03 /2012

Tnh cht
Mu
Mi
V
Trng thi
B

5
Xanh

4
ti, Vng

3
xanh,

2
1
Vng nu, hi Nu , hi

Vng m
xanh vng
vng nht
c
Thm mnh, Thm
va, Thm
va,
t thm, kht
t nhin
khng kht
hi hng
Cht mnh, Cht va, ko Cht va, hi Cht
nh,

c
Kht, c mi
l
Khng

cht,

khng ng
ng, ko gt
ng
ng, gt
v l
Mu
xanh, Mu
xanh, Nu, t xon, Nu en, t en, ko xon,
xon cun
xon tbnh
t cun
Mu
xanh, Hi
vng,
Vng, t mm
mm
mm

xon, t cun ko cun

Xm,
hi
nu, cng
cng

Hng dn: Bn hy nm th mu tr c pha sn v gii thiu n bn bng cch quan

st mu sc, ngi mi, cm nhn v tr bng li v hu v khi ung. Hy a ra nhn xt
ca bn v cho im tng tnh cht ca sn phm bng cch nh du X vo cc s bn di
bng sau m bn cho l thch hp nht vi thang im nh sau:
Bng cho im sn phm
Page
42

Thang im
Mu sc
Mi
V
Trng thi
B

PHIU NH GI CM QUAN
Tn sn phm: Love Coffee

Nhm 4, t 4

H v Tn ngi th: Ngy th: 07 / 03 /2012

Hng dn: Bn hy nm th mu Love Coffee c gii thiu n bn bng cch quan st
mu sc, ngi mi, cm nhn v tr bng li v hu v khi ung. Hy a ra nhn xt ca
bn v cho im tng tnh cht ca sn phm bng cch nh du X vo cc s bn di
bng sau m bn cho l thch hp nht vi thang im nh sau:
Thang im
Mu

Mi
V

5
Cnh gin,
nu , nu
en, khng
c.
Thm mnh,
khng c mi
l.
ng
va,
khng gt.

4
3
2
1
Cnh
gin Nu
nht en m, t en
bng,
nht, khng (en m).
cn.
nhiu cn.
c.
Thm nh,
khng c mi
l.
ng
va,
hi gt.

Thm
nh Mi
kht, Chy kht.
(hi kht).
thm nh.

ng
nh ng mnh, ng, khng
(ng gt).
gt hng.
ung
c
(c v chua).
Trng
thi Mn ph hp, Mu
nu, Nu
nht en, mn va en
m,
(sn
phm mu nu en, mn ph hp. (nu en).
hoc ln.
mn qu.
cha pha)
kch
thc
0,2-0,5 mm.

Bng cho im sn phm

Thang im
Mu sc
Mi
V
Trng thi

3
Page
43

PHIU NH GI CM QUAN
Tn sn phm: Love Chocolate

Nhm 4, t 4

H v Tn ngi th: Ngy th: 07 / 03 /2012

Hng dn: Bn hy nm th mu Love chocolate gii thiu n bn bng cch quan st
mu sc, ngi mi, cm nhn v tr bng li khi n. Hy a ra nhn xt ca bn v cho
im tng tnh cht ca sn phm bng cch nh du X vo cc s bn di bng sau m
bn cho l thch hp nht vi thang im nh sau:
Thang im

Ch tiu

Mu sc

Nu en

Nu m

nu

Nu nht,
Xm nht
nu nht

Mi

Thm mi
c trng,
khng mi l

Thm va,
khng mi l

Thm nh,
hng mi b

t thm, hng t thm, chua,

mi b, chua
hi mc

ng mnh,
khng v l

ng va,
khng gt

ng va,
hi chua, hi
cht

ng nh
(gt, v chua)

ng nht

Nhiu ht li
ti, hi do, r
b mt

Tan chy
nhanh (kh
tan chy), b
khng gy,
nhiu ht liti

Trng thi

Mn, b mt
lng, b
khng gy

Hi mn, t
ht liti

Khng mn,
hi do, b
mt r

Bng cho im sn phm

Thang im
Mu sc
Mi
V
Trng thi

Page
44

3.2.

Hnh nh sn thc hnh

Hnh nh phn tch

Page
45

Page
46

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47