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Cng vi s pht trin ca x hi th mc sng ca con ngi ngy cng nng cao, nhu
cu v n ung ngy cng tng i hi s hon thin v cht lng v mi l hn. Do ,
ngnh sn xut bnh ko ni chung v sn xut ko do ni ring ngy cng pht trin v
mang tnh a dng hn.
Nhu cu v ko do khng ch p ng th hiu ca ngi tiu dng v hng v v
gii tr m cn c gi tr dinh dng v mt s mc ch khc (cung cp vitamin, khng
sinh,). Ko do cng cha nhiu cht cn thit cho c th nh carbonhydrat, cht bo,
cht khong,
Ko do ra i cch y hn trm nm v ang l mt trong nhng ngnh pht trin nht
trong lnh vc thc phm. Nhng nm gn y, trn th trng th gii ni chung v Vit
Nam ni ring xut hin nhiu loi ko do mi l v a dng v cu trc, mu sc,
hng v,Khng ch l nhng vin ko n thun v tnh do, n gii tr m cn
c b sung thm mt lng nht nh cc sinh t, cht khong cn thit cho c th.
B ngoi v tnh cht ca ko do cng c cc nh sn xut quan tm v h sng to
ra nhiu loi ko do a dng v mu sc v tnh cht.
Ngy nay, th ko do rt a dng, nhiu chng loi, hnh th v mu sc khc nhau
nh hnh khng long, tri cy, hnh trn,V ngi ta dn thay th pectin bng gelatin
to ra cu trc ca ko do.
Ko do bao gm mt s loi sau:
-
STT
Trng thi
Mi v
Mu sc
TCVN 1696:87
Yu cu
Nng cht kh
ng kh (DE)
pH
Tng s nm men
Mu
Tro
Kim loi nng
Mui NaCl
74 82 %
35 75 %
4.5 6
< 100 cfu/g
50 100 ICUMSA
0,1 0,5 %
<20 ppm
<= 0,5 %
3. Gellatine:
Gelatin khng mi khng v, cng trong sut nh thu tinh, mu t vng nht n h
phch.
nhit thng gelatin thng c m t 9 - 13% v trng lng ring d = 1,3 1,4.
Yu cu
<= 10%
<= 0,5%
<= 1,4 ppm
<= 10 ppm
5. Acid citric:
Acid citric l mt acid hu c c dng rng ri nht trong sn xut ko.
Cng thc ho hc: COOH-CH3
Acid citric c dng tinh th, ngm mt phn t nc, rt d tan trong nc hoc
cn, kh tan trong ethylen. Acid citric c nhiu trong hoa qu t nhin, nhiu nht l
trong chanh, chim 6-8% khi lng.
Bng 4: Ch tiu acid Citric
Ch tiu
Yu cu
>= 99,5 %
<= 0,05 %
10 mg/ kg , 3 mg/L
Khng c
Khng c
6. Hng liu:
Mi hng ca ko c to thnh t mi thm ca bn thn nguyn liu v mi
thm ca hng liu a vo, l nhng hp cht dng lng, dng bt, dng tinh th, ta
ra mi thm c a thch.
Lng hng liu dng cho ko khng nn qu nhiu hoc qu t. Nu qu nhiu, khi
n ko s cm thy sc mi, kh chu, mt cm gic hi ha m du ca hng thm; nu
qu t, hng thm khng , khng t c hiu qu cn c.
Cn/ nh lng
Mc
Cn/ n
Nu siro (11
Phi
Rt k
Lm n
Sn phm
Tch k
Phn loi/
Bao
STT
1
2
3
4
5
6
7
Nguyn liu
Saccharose
Nha
Gellatine
Nc
Hng tri cy
Mu
Acid thc phm
T l phi trn
(%)
44%
15%
13%
5%
0,1%
0,01%
0,5%
g nguyn liu
cn cho mt m
sn phm 200g
88g
30g
26g
10g
0,2g
0,02g
1g
Nhn xt v sn phm:
Tn ch tiu
Yu cu
Mi v
Trng thi
Mu sc
Tp cht l
ca sn phm. Hay ni cch khc l iu chnh nhit si bng cch thay i chn
khng.
Khi nng cht kh trong sn phm cng ln th nhit si cng cao. Trong
qu trnh c c, nng cht kh tng dn nn nhit si ca sn phm cng tng dn.
Nhit si thp th tnh cht ca thc phm t b bin i nh sinh t t b tn
tht, mu sc t b bin i, mi thm cng t b bay hi. Nhit si thp cn lm gim
tc n mn v ko di thi gian bn ca vt liu lm thit b c c.
Thi gian c c:
- L thi gian lu li ca sn phm trong thit b c c cho s bc hi nc ra
khi nguyn liu t n kh yu cu.
- Thi gian c c ph thuc vo phng php lm vic ca thit b v cng
bc hi ca sn phm. Cc thit b cho nguyn liu vo, sn phm ra lin tc v sn phm
c cng bc hi ln th thi gian lu li ca sn phm trong thit b cng ngn.
Cng bc hi
Cng bc hi ca sn phm ph thuc cng trao i nhit gia hi nng
v sn phm bc hi. Cng trao i nhit c c trng bng h s truyn nhit ca
qu trnh c c. H s truyn nhit cng ln, cng bc hi cng cao.
Mt v d c th v qu trnh c c xy ra trong sn xut ko do:
+ Bc hi nc
+ ng chuyn ha
+ Caramen ha
+ Nhit khi ko sau khi nu: 110-1150C
+ Thi gian nu di hn so vi ko cng (5-10 pht)
+ m ko sau nu (1-6 pht)
y l qu trnh dung nc nng ha tan ng, mch nha, dch pectin ri tip
tc c dc n hm lng cht kh mong mun. Sau , nh trn dung dch hn hp
dung dch ny vi gelatin to thnh khi ko trng sng.
Thc t
C c
Khng
Bt
Ngm nc
Trnh t b sung acid Citric Cng lc vi b sung mu, mi. Sau khi b sung mu, mi
Cht bo qun
1.
Gii thch
a.
Khng c qu trnh c c v
Khng s dng
c.