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1. Gii thiu ................................................................................................................ 2 1.1 Cookie............................................................................................................... 2 1.2 Marshmallow .................................................................................................... 2 1.3 Vermicelli ......................................................................................................... 3 Nguyn liu ............................................................................................................. 3 2.1 Nguyn liu sn xut cookies ............................................................................ 4 2.1.1 Bt m .................................................................................................... 4 2.1.2 Trng ..................................................................................................... 7 2.1.3 ng .................................................................................................... 7 2.1.4 Cht bo ................................................................................................. 8 2.1.5 Mui....................................................................................................... 8 2.1.6 Nc ...................................................................................................... 9 2.1.7 Ph gia ................................................................................................. 10 2.2 Nguyn liu sn xut marshmallow ................................................................. 10 2.2.1 Gelatine ................................................................................................ 10 2.2.2 Glucose syrup ....................................................................................... 11 2.2.3 ng nghch o ................................................................................ 12 2.3 Nguyn liu sn xut vermicelli ...................................................................... 12 2.3.1 Cacao ................................................................................................... 12 2.3.2 Lecithin E322 ....................................................................................... 14 2.3.3 Vanilla, Vanillin, Ethyl Vanillin ........................................................... 17 Quy trnh sn xut................................................................................................ 19 3.1 Qu trnh sn xut marshmallow ..................................................................... 19 3.2 Qu trnh sn xut vermicelli ........................................................................... 24 3.2.1 Phi trn ............................................................................................... 25 3.2.2 Nghin tinh ........................................................................................... 26 3.2.3 o trn............................................................................................. 26 3.2.4 n nh nhit ........................................................................................ 27 3.2.5 Phi trn vi nc ................................................................................ 28 3.2.6 p n .................................................................................................. 29 3.2.7 Lm mt ............................................................................................... 30 3.2.8 nh bng ............................................................................................ 30 3.3 Quy trnh sn xut bnh Dotto ......................................................................... 31 3.3.1 Phi trn ............................................................................................... 32 3.3.2 Qu trnh to hnh ................................................................................. 34 3.3.3 Nng .................................................................................................. 37 3.3.4 Lm ngui ............................................................................................ 41 3.3.5 Rt marshmallow.................................................................................. 42 3.3.6 Ph vermicelli ...................................................................................... 43 3.3.7 Lm mt ............................................................................................... 44 3.3.8 Bao gi ................................................................................................. 45 Sn phm .............................................................................................................. 45 Ti liu tham kho................................................................................................ 46
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1. Gii thiu
Bnh Dotto c ngun gc t Thi Lan v l mt sn phm bnh cookies c ph marshmallow v vermicelli. Thnh phn ca bnh Dotto: o 33 40 % cookie, o 25 35% marshmallow, o 25 35% vermicelli.
1.1 Cookie
y l sn phm giu bo v ng. Cc sn phm a dng vi nhiu loi. Cht bo thng c s dng l b do mi v c trng ca n. Tuy nhin, s dng ph bin nht vn l hn hp nhiu loi du thc vt khc nhau. San phm c th c b sung thm chocolate, tri cy sy kh hoc u phng. v b mt c lm bng vi ng. Phn loi: Cookie dng cun (Rooled cookies): Cookie ch bin lnh (Refrigerator cookies): Cookie nh hnh bng my p (Pressed cookies): Cookie nh hnh th cng (molded cookies): Cookie nh hnh bng cch p n (Drop cookies): Cookie dng thanh (bar cookies): Ngoi ra, cookie cn c phn loi theo cc dng sau: Cookie t calo: Thay th bt bng cht n t calo hoc khng calo. Hu ht cookie cha nhiu ng & shortening, do cn thay th cc cht ngt dinh dng bng cht ngt ha hc nh: saccharin gim 50% nng lng. Cu trc, hnh dng bn ngoi c th thay i nhng mi v vn khng i. Cookie khng bo: Bt khi nng n t hoc dnh; sn phm c cu trc kh, d v vn, gim th tch. Bnh nng rn hn, cng hn. Cookie giu x: Thng dng cellulose tinh khit: khng mi, khng v, hon ton khng tan trong nc, cha hm lng cht kh khng phn hy cao, mu trng.
1.2 Marshmallow
Marshmallow l sn phm t ng ph bin trn ton th gii. Ban u n c s dng cho mc ch y hc, bao gm r cy marshmallow, ng, gum v lng trng trng. Theo thi gian, cc nguyn liu c bn vn c duy tr ngoi tr r cy marshmallow. Marshmallow rt d lm tuy nhin cn nhng k thut, kin thc v thc phm c bn. C nhiu cch phi trn nguyn liu khc nhau to ra cc sn phm vi mc ch khc nhau. Marshmallow nh, mm, v c lm bng cch x l khng kh vo ng, c gum (gelatin), mu sc v mi v. Qu trnh x l kh vo gelatin to ra cu trc khng ging bnh m mc d vn c nhng bong bong kh nh hn. Gelatin cng li, nht khng kh bn trong s c thm vo hn hp. Sn phm cui cng s mm xp v hi dai.
Marshmallow l mt khi hn hp xp Mechanically aerated foam gm ng dng ha tan v tc nhn to bt, to gel v cc ph gia khc. Tc nhn to bt, to gel ny c th l hn hp albumin vi agar, nhng thng dng nht hin nay l gelatin. Nguyn liu truyn thng sn xut Marshmallow l albumin t trng, cht ny va ng vai tr l cht to bt va ng vai tr l cht to gel; tuy nhin sn phm to thnh c cu trc gel yu v mm. Ngy nay gelatin c s dng ph bin hn c, gelatin ng vai tr l cht to gel v whipping. Whipping l kh nng to cu trc v kh nng gi bt kh trong qu trinh nho trn lm cho Marsmallow c cu trc xp. Cu trc ca Marshmallow t gelatin mm mi v n hi v sn phm to thnh c khi lng ring ln hn Marshmallow t albumin. Ngoi nhng cht to gel trn th pectin, agar v tinh bt cng c kh nng to gel. Tuy nhin cc cht ny khng c kh nng lm bn bt kh, c th trong qu trnh nho trn mch polymer b t v kh nng gi kh ca cc chy ny gim. Tn Marshmallow bt ngun t rt lu khi s dng r cy Marshmallow to mt loi ko xp dng trong dc hc. Marshmallow bt ngun t tn mt loi tho mc nhng Marshmallow hin i ngy nay hon ton khng lin quan g n loi tho mc na. Marshmallow s dng cho biscuit th nn c xp, gin va phi, khng nn qu day hay qu cng. gin ca marshmallow c th tng cng bng vic b sung ng vo khi xp, vic ny gip tng s hnh thnh tinh th ng trong sn phm; chnh v vy m sn phm s gin hn. Bnh biscuit c dng Marshmallow c th b sung thm da sy, chocolate bao ph bn ngoi hay dng Vermicelli. Da sy nn rc ln bnh biscuit ngay sau khi ph Marshmallow cng sm th kh nng kt dnh ca da s cng cao. Mt iu cn ch l vic m thot ra t Marshmallow c th lm mm gim th tch ca bnh biscuit, t gy ra s rng nt ca lp chocolate bn ngoi. Mt iu quan trng na l lm gim n mc ti thiu vic kh b mt ca Marshmallow v iu ny s lm cho Marshmallow tr nn cng, kh chu cng nh s gim v th tch. Chnh v th m m sau khi sn phm c ng gi l ht sc quan trng v nh hng rt ln n thi gian bo qun sn phm v khong thi gian ny thng thp hn thi gian bo qun sn phm biscuit. Marshmallow c m vo khong 15 18%. Khng ging nh Jelly v Toffe, Marshmallow phi c chun b ngay trc khi s dng. Cng vic ny bao gm ha tan ng v gelatin, trn ln vo trong syrup ng ngch o hay syrup ng glucose, lm lnh, nh trn v bm vo my rt. Cng thc s dng sn xut khng theo mt quy tc chun no c v ph thuc vo thit b s dng. Cng khng ging nh qu trnh chun b Jam hay Caramel, Marshmallow phi c chun b ngay trc khi s dng v trong sut qu trnh chun b th s pht trin ca vi sinh vt l rt ng k. V th cn ch trng trong cng tc v sinh trch nhim vi sinh vt.
1.3 Vermicelli
Vermicelli thng c dng paste, hnh si v mng hn spaghetti. Vermicelli c th c sn xut t nhiu loi nguyn liu khc nhau phc v cho cc mc ch khc nhau. Trong cng nghip sn xut bnh Dotto, vermicelli c lm t nguyn liu chnh l bt cacao, ng v cht bo. Vermicelli s c ph ln b mt ca sn phm cui cng nhm lm tng tnh cm quan, gi tr dinh dng cho sn phm bnh dotto.
2. Nguyn liu
Cng ngh sn xut bnh Dotto
Bng 4: Hm lng cht khong v vitamin trong cc loi bt m Cng ngh sn xut bnh Dotto
PP 10 20 60
2.1.1.2 Phn hng v nh gi cht lng bt m: Vic phn hng bt m l ht sc quan trng bi v i vi tng hng th thnh phn ha hc, hoa l rt khc nhau dn n tnh cht rt khc nhau. Thc t phn loi da rt nhiu vo qu trnh ch bin. sn xut bt m thng dng dy chuyn nghin bt nhiu h c phn loi. to hm lng Gluten, ln mu scca bt sau mi h nghin rt khc nhau c trng cho tng hng. nh gi cht lng bt m theo tiu chun ca Nh nc th cc ch s trong tiu chun cht lng bt m c c trng bng tnh trng v sinh v hng bt . Cc ch s cht lng y gm c: mi v, nhim trng, hm lng cc cht st v m. Bt phi khng c mi l, v l, hm lng tp cht khng qu 3mg/kg bt, m ca bt phi nh hn 15%... tro l ch s c bn xc nh hng ca bt, thm vo ngi ta cn dng trng v mn na. Cn hm lng Gluten, axit khng c trng cho hng ca bt v ch s ny lun lun bin ng. o tro: Hng ca bt c xc nh bng hm lng cm ( v qu, v ht ) . Xc nh trc tip hm lng cm rt kh khn, do hng ca bt c th hin gin tip qua tro, xc nh tro tng i n gin hn. tro ca ni nh la m vo khong t 0,4 0,45%, tro ca cm khong 7 8,3%. Do bt m hng cao cha t tro hn bt m th hng thp. Nhiu nc trn th gii ly bt tro lm ch s c bn xc nh hng ca bt m. o mn: mn ca bt c trng cho mc nghin. Bt hng cao th mn hn, c ngha l gm t cc phn t nh hn. mn ca bt nh hng n gi tr thc phm v qu trnh ch bin cng nh cht lng ca thnh phm. qu trnh hnh thnh bt nho c kch thc ln s chm trng n, bt cng mn th cng d hnh thnh bt nho do tc trng n ca Gluten trong bt th b hn trong bt mn v b mt ring ca bt b hn. o trng: Cc lp v qu, v ht thng cha nhiu sc t, ni nh cha t sc t hn. Bn thn ni nh c cha sc t caratinoit nn bt m thng c mu trng ng. trng ca bt khng phi lc no cng quan h cht ch vi tro, chnh l lp anrong ca ht khng c mu nhng hm lng tro li c t hn. S lng v cht lng Gluten: Cht lng ca bt m c trng bng Gluten. Gluten ca bt hng cao hn thng c mu sng hn v ht nc ln hn. Bt c hm lng Gluten cao thng c tnh cht nng bnh cao ph thuc vo cht lng Gluten. Kh nng to kh ca bt c c trng bng lng CO2 thot ra trong mt thi gian nht nh v ng vi mt lng bt nho nht nh. Kh nng to kh ph thuc vo hm lng ng v kh nng sinh ng ca bt. Cht lng cc Gluten cng cao th cht lng ca bt m cng cng cao. Gluten ca bt hng cao thng c mu sng cao hn v ht nc ln hn. Cng ngh sn xut bnh Dotto
o axit: nh gi cht lng ca ht th axit l mt yu t. axit ca bt m khong pH = 5,8 6,3 . axit v hm lng Gluten khng c trng cho hng ca bt. axit ca bt : Ht v bt lun lun c axit do trong bt c cc mui photphat axit , cc axit bo t do v cc axit hu c khc (lactic, axetic). Cc axit c to thnh do qu trnh thy phn bng men trong thi gian bo qun bt hoc ht. axit ca bt m = 5,8 6,3. Tiu chun k thut ca bt m sn xut bnh quy: m <15% axit pH=5.8 6.3 Hm lng tro: - Bt ho hng < 0.55% - Bt hng 1 < 0.75% - Bt hng 2 < 1.25% - Bt hng 3 < 1.9% gin di Gluten 0.3cm/pht Hm lng tro khng tan trong HCL 0.22% Tp cht st 2 3 mg/kg
Vt l
Ha hc
Vi sinh
2.1.1.3 Bo qun: Bt m phi nhp trc khi ch bin nn phi bo qun tng i lu di. Bt ng trong cc bao v c bo qun trong cc kho.
Yu cu ca kho: thong mt, m thch hp(thng 88%), nhit (t = 25-30 C), cc bao sp xp mt cch khoa hc. Mt s hin tng xy ra trong qu trnh bo qun: - Bt b vn cc: do Gluten, tinh bt ht nc v trng n m xut hin vn cc. - Mi i kht: do qu trnh oxi ha cht bo. - Mt su xut hin nhiu.
2.1.2 Trng
Trng c gi tr dinh dng cao,to mi v thm ngon, cu trc mm mi hay n xp c trng cho bnh , l thnh phn nguyn liu rt c a chung trong lm bnh t xa n nay. Trong sx cc loi bisciut, trng l nguyn liu t tin nn nu cn ngun cht bo & cht nh ha th c th thay th bng ngun khc r hn nhng trong cc loi bt nho ca cc loi bnh cn xp nh: shortened cake, sponge cakekhi m cn to bt kh cho bt nho th vai tr ca trng ko th thay th c. o Trng c hm lng cht lng cao ( 72 %) nn c coi l tc nhn to cng chc, chng gp phn lm hnh thnh gluten & h ha tinh bt . o Lng trng trng to bt, h tr to gel lm tng n xp ca sn phm, to cng chc kh r nt bi protein trng ( albumin) s bin tnh nhit cao , to cu trc cng chc cho sn phm bnh nng. o Lng c tc dng lm mm bnh bi lng cht bo c trong n. o Lng giu lecithin l cht c dng nh ha. o Mu trng ph thuc hm lng carotenoid trong trn, mu ca lng trng cng c nh hng ti mu sn phm khi nng.
2.1.3 ng
ng saccharose l mt disaccharide c cu to t mt gc D-glucose v mt gc D-fructose lin kt vi nhau bi lin kt 1,2 glycoside c nhiu trong c ci ng, ma v l, thn, r, qu ca nhiu loi thc vt. ng saccharose tn ti ch yu dng tinh th, c th tn ti dng v nh hnh nhng khng bn, c cc tnh cht sau: + Khi lng ring d = 1,5879 g/cm3. + C hot tnh quang hc, ht m mnh nhit cao. + B thy phn to thnh ng nghch o. + Tan tt trong nc, ha tan 250C l 2,04 kg/kg nc. + ngt ph thuc vo s c mt ca cc cht khc v iu kin mi trng, pH, nht Tnh cht cng ngh ca cc cht to ngt: - To v ngt, to mu v mi cho sn phm bnh ko nh cc phn ng xy ra qu trnh nc: phn ng Maillard, phn ng caramel ha.
Bng 7: Ch tiu cht lng ng dng trong sn xut cc loi bnh ngt (TCVN 6959:2001)
STT 1 Tn ch tiu Cm quan o Mu sc o Mi o V o Trng thi Hm lng saccharose (%) m (%) Hm lng ng kh (%) Hm lng tro (%) Yu cu RE RS
2 3 4 5
Trng sng, vng nh Mi ng c trng, khng c mi l Ngt thanh, khng ln v khc Tinh th ri, kh, tng i mm 99,8 99,62 0,05 0,07 0,03 0,1 0,03 0,07
2.1.4 Cht bo
Trong sn xut bnh, ngoi vic lm tng gi tr dinh dng v cm quan cho sn phm, cht bo cn ng vai tr quan trng v mt cng ngh l to bt nho do v ti, gip bnh tng xp. Cc cht bo thng c s dng trong sn xut bnh bch quy gm shortening, b, margarine, bt ph mai, Bng 8: Ch tiu shortening v b dng trong sn xut. Ch tiu Cm quan Shortening (TCVN 6048:1995) Mu trng, trng ng Khng c v l Dng paste, mn Khng c tp cht l < 0,1 > 96 < 0,3 <5 B (TCVN 7400:2004) Vng c trng Mi v c trng Mm, ng nht Khng c tp cht < 16 > 80 < 0,3 <2 104 cfu/g 10 vk/g sp
Ho hc
Vi sinh
Mu sc Mi v Trng thi Tp cht m, % Hm lng lipid, % Ch s AV Ch s PV Hm lng cht kh khng bo, % S vi khun hiu kh 104 cfu/g Coliform 10 vk/g sp
2.1.5 Mui
nh hng n hot ng ca vi sinh vt v enzym trong khi bt nho. nh hng n kh nng ht v gi nc ca gluten. Tng dai ca khi bt nho trc khi qua my cn, ct.
Bng : Ch tiu cht lng mui n trong sn xut. STT 1 2 3 4 Tn ch tiu m ( % ) NaCl ( % cht kh ) Cc cht kh khng tan trong nc ( % ) Cc tp cht hn hp khc: Ca Mg Na2SO4 Yu cu < 6,0 97,0 % 0,2 0,6 0,1 0,5
2.1.6 Nc
Kt hp bt m v cc nguyn ph liu khc to thnh khi bt nho. Ha tan cc thnh phn (ng, mui, protein, pentosan tan.) Lm cht mng gluten do s hin din ca mt s mui khong trong nc. Cc ch tiu ha l v vi sinh ca nc Bng9 : Ch tiu vi sinh ca nc 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 lt nc Vi khun gy bnh l hoc thng hn Trng giun sn S lng < 100 (khun lc) 0 < 20 (khun lc) 0 0 ( trng)
Bng 10: Ch tiu ha l ca nc Tn cht Amoniac (NH3) Nitrit ( -NO2 ) Mui n NaCl Ch (Pb) Cht hu c ng ( Cu) Km (Zn) St (Fe) Asen (As) Flo (F) Iot (I) Hm lung < 5,0mg/l 0,0 70,0 100,0mg/l < 0,1mg/l 0,5 2,0mg/l 3,0mg/l 5.0mg/l 0,3 0,5mg/l < 0,05mg/l 0,7mg/l 5,0 7,0/l
2.1.7 Ph gia
Bt n Thng s dng dng hn hp ca NaHCO3 v (NH4)2CO3. Tc dng ca bt n l nh tc dng ca nhit, bt n s b phn hy sinh ra kh to thnh nhng l hng trong bnh lm cho bnh xp, gin, tng gi tr cm quan. Yu cu k thut ca bt n trong sn xut bnh bch quy: Bng 11 : Ch tiu bt n trong sn xut. STT 1 2 Cc ch tiu Cm quan tinh khit Yu cu Ht mn, ng nht, mu trng khng ln tp cht 85 90
tng tnh cht cm quan v thi gian bo qun ca sn phm, ngi ta cn s dng cc nhm ph gia sau: Cht to hng: nh vanillin, tinh du,... Cht to nh: nh monoglycerid, lecithin,...cht to nh gip cho cht bo phn tn nh nn d dng to nhng lin kt vi tinh bt, protein v ng. Nh vy cc mng cht bo s mng hn v cc git s nh hn. Din tch b mt mng v git cht bo ln lm cn tr cc lin kt gia cc phn t lm gim lng gluten t, gim c qunh ca bt nho. Cht ph gia gip gim lng cht bo m vn gi c cht lng ca bnh bch quy. Cht bo qun: nh vitamin C, BHA, BHT,... Cht to mu: nh sunset yellow, tartrazine,.. Khi cn mng gluten yu c th b sung thm enzym protease (ly t nm mc) hay cc cht kh ct nh bt khung gluten. Protease c tc ng lm t cc lin kt peptide bn trong protein, lm gim di ca phn t protein nn s lm cho khung gluten gim cng, tng dnh nht nn tng kh nng chu ko. Cc cht kh: c tc dng kh lin kt disulphide thnh lin kt hydrosulphide. Cc cht kh thng hay s dng trong cng ngh sn xut bnh bch quy l sodium metabisulphite SMS, L cystein hydrochloride (LCS) c Dithioerythritol (DTE).
10
t l sucrose/glucose syrup phi thay i t c mt lng tinh th sucrose nht nh. Vic thm mm tinh th cng l mt phng php kim sot qu trnh ti kt tinh ca saccharose. Trong trng hp gelatin c s dng trong sn xut ko c cha mt hm lng bo nht nh th gelatin ng vai tr l mt cht to nh. Tiu ch la chn gelatin C nhiu tiu ch la chon gelatin thch hp cho vic sn xut Marshmallow, mt trong nhng tiu ch quan trng l kh nng to bt v gelatin A c kh nng to bt tt hn gelatin B. Trong sn xut Marshmallow th mu sc ca dung dch gelatin t quan trng hn trong sn xut ko tri cay. Ngay c gelatin c mu hi en cng c kh nng to c h bt trng. trong ca gel trong trng hp sn xut sn phm ny cng t c ch n. Nhiu nh sn xut th ch trng n vic la chn gelatin c ch s Bloom cao c th rt ngn thi gian sn xut m vn t c bn bt nh yu cu. Ty thuc vo sn phm cui cng v nhu cu th trng m mt gelatin thch hp sn xut Marshmallow phi tha mn c cc yu cu v kh nng to bt, to cu trc, kh nng bo qun. Gelatin c ch s Bloom cao c trn vi Gelatin hyrolysates t c mt dung dch l tng cho vic sn xut Marshmallow (t l gelatin th hin trn).
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Bo co cng ngh sn xut ng bnh ko Sufur dioxide Baume (0) 250 400ppm 42/43
Ngoi cc thng s thng dng nh gi cht lng syrup nh hm lng cht khng, pH, thnh phn cc loi ng, th ngi ta cn dng ch s 0Baume nh gi. 0Baume l s o trng lng ring ca glucose syrup. 0Baume c xc nh bng cch s dng thit b spindle hydrometer 600C v y l phng php thng dng nht xc nh cht kh dung dch glucose syrup. Khi gi tr 0Baume l 42/430Be th syrup c nng cht kh khong 81%.
2.2.3 ng nghch o
ng nghch o l hn hp gm ng glucose v fructose theo t l 1:1 c sn xut bng cch thy phn dung dch sucrose di tc nhn xc tc l enzyme invertase. Fructose trong hn hp ng nghch o khng b kt tinh. V chnh nh u im ny m ta c th khc phc c nhc im ca sucrose v c kh nng a nng dung dch ng ln n 80% m khng xy ra hin tng kt tinh. Dung dch ng nghch o lm gim hot tnh ca nc v v th s pht trin ca vi sinh vt l hn ch. Quan trng hn, hn hp gm ng nghch o v sucrose khng nhng c kh nng lm gim hot tnh nc m ta c th c c tng nng cht kh m vn khng xy ra hin tng kt tinh. Thm ng nghch o vo mc d lm gim hot tnh nc nhng sn phm s rt d ht m. Ch tiu cht lng syrup trong sn xut bnh ko: cht kh 80% trong 60% (so vi cht kh) l ng nghch o, khong 38%% (so vi cht kh) l sucrose v 2% cn li l khong. pH ca syrup vo khong 5,5. Syrup ng nghch o l dung dch nht, khi c un nng ln khong 400C th c th d dng bm vo thit b.
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Bng 14: Ch tiu ha l Ch tiu Thnh phn 10 - 12% Bo < 13.5% Tro 3.7% Nit tng 2 - 3% Theobromine V m pH ng u < 1.75% < 5% 6.8 - 7 98%
13
Bng 15 : Ch tiu vi sinh Vi sinh vt S lng (cfu/g) Tng s vi sinh vt hiu kh < 10000 Nm mc < 100 Coliform 0 E.Coli Samonella 0 0
14
cho cc loi do v trong s pht trin ca dy chuyn t ng cc loi d chy c th p dng tt hn i vi cc dng c o. Bng 16: Nhng c tnh k thut ca cc loi lecithin d tan chy Loi Phn tch Lecithin chy lng Lecithin ty trng Lecithin ty trng 2 t nhin dd chy ln d chy Acetone khng tan, 62 62 62 % min m, *1% max 1 1 1 Benzene khng tan, 0,3 0,3 0,3 % max Ch s acid, max 32 32 32 Mu, Gardner, 10 7 4 **2 max nht, P ti 77oF, 150 150 150 max * Bng chng ct toluene trong 2 gi hoc t hn (Am. Oil Chemists Soc, Jan. 2, 1956) ** Trn mt dung dch 5% trong du khong. Bng 17: Thnh phn tng i ca lecithin thng mi nh sau Du u nnh, % 35 Tocopherol, mg/g Lecithin ha hc, % (phosphatidyl choline) 18 Bitotin, g/g Cephaline, % (phosphatidyl ethanolamine) 15 Acid folic, g/g Inositol phosphatides, % 11 Thiamin, g/g Cc phospholipid v cht bo phn cc khc, % 9 Riboflavin, g/g Carbonhydrate (sterol glucoside), % 12 Acid pantothenic, g/g Inositol, mg/g 14 Pyridoxine, g/g Choline, mg/g 23 Niacin, g/g
Bng 18: Cc thng s phn tch chnh yu (phng php AOCS), theo Eichberg (1980) Acetone khng ha tan 62 65 (%) pH 6,6 Ch s Iod 95 m Max 1% Ch s x phng ha 196 Ch s acid Max 30 Phosphorus 2% Benzene khng ha tan Max 0,3 T trng (25oC) 1,0305 Ch s peroxide Max 5 Bng 19: Cc nh sn xut cng yu cu thm nhng c tnh tinh sch, Meyer (1983) Ch Max 10 ppm Tng s khun lc/g Max 5000 Arsenic Max 3 ppm Salmonella /25g Khng c St Max 40 ppm Nm men, nm mc /g Khng c Cc kim loi khc Max 15 ppm Enterobacteriaceae /g Khng c
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Lecithin u nnh ha tan c trong cc hydrocarbon, cc acid bo, v du ng vt v thc vt nng. N khng ha tan trong cc dung mi phn cc (nh acetone) hoc trong nc; nhng vi lng nc nh s phn tn trong lecithin v c th b pha long vi nhiu nc hn to ra mt nh tng m rng. Tnh cht ny rt hu dng khi n c yu cu phn tn chng hn cht ha tan trong nc, cht mu, trong mi trng bo. Cc lecithin thc vt khc Cc lecithin thc vt khc c s dng trn quy m cng ngh - chng thu nhn c t qu hch t, ht cotton v du bp. Cc tnh cht i din ca mt s leceithin: Bng 20: Tnh cht ca cc lecithin thc vt Ht cotton u phng Acetone khng tan, 54 72 % Phosphorus, % 1,9 2,4 m, % 1,0 1,0 Hnh dng bn Nu sm Nu nht ngoi Tnh ng nht Dng lng sn st Dng rn do m, thnh thong c mi v hng Mi rt nht, hng c v Hng, mi kh chu chua. Nhn chung, cc lecithin ny c nht thp, nng lng kh cao hn lecithin u nnh v chng rt d thay i. Chng khng c s lng sn c p ng yu cu ca cng nghip chocolate. Hai loi lecithin t nhin khc c sn xut (a) lecithin t du cy rum c sn xut M nh mt loi cao cp, nhng khng c nhu cu nhiu nh lecithin u nnh, (b) lecithin c sn xut t du ht cy ci du c do s thiu thn cc du nhit i trong sut Th Chin II nhng khng tr thnh sn phm c sn d dng. Cc lecithin thc vt c iu chnh v ct phn on Nhng lecithin ny c ng dng c th trong vic hnh thnh cc h nh tng nc trong du v du trong nc v trong vic ph bt m s thm t lp tc c yu cu cho cc dng chocolate ung v bt cacao. Cc lecithin iu chnh ci thin tnh cht a nc ca chng, c s dng trong qu trnh nng. Ct phn on lecithin c thc hin bng vic chit tch lecithin t nhin bng alcohol. on ha tan trong alcohol tn sc trong nc v d dng hnh thnh nh tng du trong nc trong khi on khng ha tan hnh thnh nh tng nc trong du. Bng 21: Nhng lecithin bin tnh in hnh Lecithin t Phosphatidyl choline + Inositol phosphatides + nhin khng cephalin concentrate cephalin concentrate bo, % (alcohol ha tan), % (alcohol khng tan), % Lecithin ha hc Cephalin ha 26,8 22,4 55 25 10 30
16
7 4 9
40 4 16
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chm li vic thng mi ha, nhng ngy nay mt sn phm lm tha mn c mt trn th trng v c s dng rng ri. Mt cch tit kim, n c mt im thun li l cng gp 5 ln nhng chi ph ch gp 4 ln cho vi vanillin. N hi khc bit so vi vanillin nhng a s cc cuc th nghim cm quan thc hin trn cn bn mnh tng i u ch ra khng th xc nh c s khc bit . Bng: Cc thng s ca Ethyl Vanillin im nng 76 78oC chy Nc 0,4% Kh nng Alcohol 90% 20% ha tan Isopropyl Mt dung dch 5% ethyl vanillin cn bng vi isopropyl alcohol alcohol v nc c s dng vi mc ch to hng. Bng 23: Thnh phn ca hng vanilla Maltol 0.25 Dihydrocoumarin 0.5 Vanillin 8 Ethyl vanillin 2 Heliotropin 0.02 Du v qu 0.005 Nc 20 Propylene glycol ad 100
18
19
ng
Nc
Ha tan
Gelatin
Gia nhit
Ha tan
Lm ngui
DD gelatin
Phi trn
nh trn
Marshmallow
Cng thc pha ch Marshmallow Thnh phn Sucrose Glucose syrup 60 DE Nc Invert sugar Gelatine Bloom 220 Gelatine Hydrolysate Nc Cht mu, cht mi Icing sugar/starch 1:1
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(Reinhard Schrieber and Herbert Gareis, Gelatin handbook, 2007) So snh cu trc gel Marshmallow lm t gelatine v t whey protein islate
Hnh 1: Cu trc marshmallow gelatin cha bt kh (A) v gel gelatin gia cc bt kh (G)
Hnh 2: Cu trc marshmallow Whey cha bt kh (A) v gel Whey gia cc bt kh (G) Cu trc ca Marshmallow c th hin hnh 1 v 2 gm cc bt kh c bc trong cu trc gel ca gelatin v whey. Hnh 1 biu din cu trc ca Marshmallow lm t gelatin. Loi protein ny c chuyn ln b mt trong qu trnh nh trn, cu trc
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gel c hnh thnh gia cc bt kh v lm bn cho cc bt kh ny. xc nh c chc nng v tnh cht ca gel th ta phi xc nh vi cu trc ca khi Marshmallow . Hnh 2 biu din cu trc ca Marshmallow lm t whey protein islate. Trong trng hp ny, whey protein c kh nng lm bn cu trc b mt ca bt kh nhng khng c kh nng hnh thnh gel m li keo t.
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23
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Hnh 4: H thng trn v nghin i 1 my trn chocolate SMC o trn cc thnh phn nhm t c khi chocolate th. 2 my nghin 5 trc SFL-900 nghin s b khi chocolate. 3 bng chuyn ai bng thp SST vn chuyn chocolate c nghin s b n dy chuyn nghin mn. 4 my nghin 5 trc SFL-1800 nghin cui khi chocolate.
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5 bng iu khin in t. 6 cc phu nhp liu. Thng s cng ngh: Bt cacao ngo nho trn vi ng mn, sa bt v cht bo khong 25 27% c nghin mn v qua ry 1000 mesh (149 m) T l phi trn ng sa ph thuc t l chocolate nhng thng thng bt cacao ngo di 10%. Lng sa rn khng nn di 12%. Hm lng ng trong chocolate khong 45-60%. Nhit phi trn 40-45oC gim nht hn hp.
Hnh 5: Thit b nghin bi Thng s k thut Vn tc: 650 vng/pht n vi ngn vng pht.
3.2.3 o trn
Mc ch: hon thin Bin i
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Vt l: gim kch thc cc phn t rn, lm ng u hn hp Trong sut qu trnh nghin tinh, hn hp c qua cc khe hp t c kch thc mong mun. Tuy nhin c xy ra hin tng kt t lm hn hp c ht to hoc nh hn. Qu trnh o trn gip ph v cc cht kt t v bao mt lp mng cht bo ln cc ht, tng ng u ca hn hp. Ha hc: gim lng acid v mi cho chocolate. Ha l: acid v mt phn nc bay hi. Thit b: Bn khuy s dng cc cnh khuy o trn. Cc cnh khuy theo chu k hot ng cng chiu hay ngc chiu tng ng nht cho hn hp phi trn Thng s cng ngh: Nhit 50 800C. Thi gian : 4 10 gi.
3.2.4 n nh nhit
Mc ch: im c bit ca b cacao l tnh kt tinh a hnh m khng phi dng kt tinh no cng lm chocolate ngon. Giai on ny nhm to ra dng kt tinh bn nht ca b cacao. Bin i Vt l: do s chnh lch gia mi trng un nng v nhit , s hnh thnh trng nhit trong nguyn liu, lp ngoi cng nhit cao nht trung tm th nhit cao nht. y, hn hp ang dng st nn qu trnh truyn nhit l i lu v dn nhit. Ha hc: s thay i cu trc tinh th b cacao. Ha l: nc bay hi. Vi sinh: gim vi sinh vt. Thit b ng hnh tr ng cho chocolate i vo, bn trong c lp cc thanh cn lm dng lu cht chuyn ng hnh zch zc. H thng ng dn nc mang nhit bn trong Hot ng: Trong ng phn ra lm ba vng nhit , c sinh ra bi ba ng ng nc khc bit nhau. Dng lu cht chy t di ln, ln lt i qua ba vng nhit ny. Thit b s dng cc u d nhit o nhit lu cht, t iu khin qu trnh theo mong mun.
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Hnh 6: Thit b n nh nhit Thng s cng ngh Chocolate nng chy hon ton, thng nhit 40 -50oC, c lm ngui t t c khuy trn n khong 34-35oC.
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3.2.6 p n
Mc ch: To hnh, ch bin Bin i Vt l To hnh dng si cho chocolate Nhit tng Ha hc: Cu trc thay i Thit b: p n
Hnh 7 : Thit b p n si Lillo Due My n si ny l rt a c th sn xut chocolate v ng vermicelli vi nhng ng knh khc nhau, t 0,9 mm n 3 mm. thay i ng knh, ch cn thay i ry. Nhng ry c bit dnh cho cc phn c hnh dng c bit khc. Cc my n si c th n nh l mt phn ca mt ci t kt ni vi cc ng hm lm mt, dn ng ai v mt bng ti thit k c bit, c th d dng lp t vo dy chuyn sn xut. c tnh: ng knh si chocolate (mm) Khi lng my 0.9 100 1.1 300 2.0 420 Chocolate vermicelli thng c sn xut theo phng php p n thng qua mt a c c l. a c bm y vi paste chocolate bng li xoay v trc vt nh trong mt my bm tht hoc bng con ln quay di p lc ti nh ca a. sn xut Cng ngh sn xut bnh Dotto
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vermicelli t chocolate nguyn cht th khng d thc hin nh i vi dng paste phi c t l thch hp t c cu trc chnh xc, v duy tr n trong iu kin ny th trong my p n yu cu vic kim sot lm ngui k lng ngn cn nhit do st khng lm ph hy cu trc ca sn phm. Vn ny c gii quyt bng qu trnh chuyn ha nhanh chng paste chocolate xuyn qua a c c l, v h tr iu ny, cc l c khoan theo nhng hc lm. Theo cch ny, lc ca a vn c duy tr chng li p lc ca paste, nhng ma st trong qu trnh paste i qua l s gim i. Gn y, mt thit b ca hng Lloveras S.A. s dng mt ry phn on mng c h tr bi cc thanh ngang. Paste c n qua cc l bng con ln Teflon, v rt t nhit ma st c sinh ra v tch t khng ng k trn cc con ln. Paste phi c cho vo lin tc v gi cho s lng nguyn liu c duy tr n nh trong my p n. Qu trnh lm ngui chc chn phi c thc hin ngay lp tc pha di l sng cc si vermicelli nhanh chng c hnh thnh v gi c s cng chc trc lc chng n c bng chuyn ai.
3.2.7 Lm mt
Si chocolate phi c lm lnh ngay sau khi qua khi l ry n nh cng ca si trong thi gian vn chuyn trn bng ti. Nu khng, si chocolate s b un qun v rn li trong hm lm mt, lm chng kh la nhau trong qu trnh i.
3.2.8 nh bng
Paste p n c tho khi v trn ai lm ngui, v lm hin ra nh mt chui cc si vermicelli di t 6 n 9 inch. Cc si ny c chuyn ti mt ni v xoay vng b gy thnh nhng mnh nh di t 1/3 1/4 inch, sau khi qu trnh ny c thc hin xong, cc vermicelli s c ph bng bng syrup. t c bng cht lng cao, syrup ny c th c pha vi mu thc phm trong danh mc cho php. Tuy nhin, vermicelli c sn xut ra i hi cn phi sy kh, v kt cu cui cng hi km khi dng nguyn liu l chocolate nguyn cht.
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Bng 24: Cc thnh phn thit yu ca cc loi chocolate (Codex Alimentarius, 1981, tiu chun 87-1981) Thnh phn Cht rn Cht rn Cht Sa t Tng B cacao t do cacao bo do c cht bo cacao c bo tng sa bo rn 12 14 2,5 32 20 3,5 10,5 12
ng 66
Chun b
Rt marshmallow
Nho trn
Rt vermicelli
Vermicelli
To hnh
Lm mt
Nng
Bao gi
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Cc cht mi c protein hp ph v c nh qua lin kt ng ha tr, lin kt tnh in v lc Vanderwalls. c. Bin i ho hc Khng ng k do nhit nho trn khng cao. C th c s oxy ha cht bo di tc dng ca oxy, s bin tnh ca protein di tc ng c hc. Nu c s dng thuc n nh NaHCO3, NH4HCO3, (NH4)2CO3 th c th xy ra cc phn ng ha hc to xp cho sn phm. To nn nhng lin kt ho hc mi do trong qu trnh hnh thnh mng li gluten cc gliadin, glutenin s kin kt vi nhau bng lin kt hidro, bng cu disulfua v bng tng tc a bo. d. Bin i ho sinh Di tc dng ca enzyme protease v amylase c trong nguyn liu th protein v tinh bt c th b thy phn. Tuy nhin do nhit v iu kin khng thch hp cho cc enzyme hot ng, nn cc phn ng ha sinh cng din ra khng ng k. Ty vo mc ch ca mnh m c th to iu kin ti u cho cc enzyme hot ng, lc bin i v ha sinh s din ra ng k. e. Bin i v mt cm quan Ch yu l s thay i v trng thi ca khi bt, ngoi ra cn c s thay i v mu sc, mi v. My mc thit b S dng thit b trn c trc t dc vi bn trn c th tho g c sau qu trnh trn cc bn trn c a vo thit b rt nguyn liu.
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Hnh 9 : Nguyn l hot ng ca my trn Nguyn l : Cc thanh c tc dng trn c t theo phng dc v cc thanh ny cng vi thit b iu khin chng c h thp xung v bn trn c thit b khc nng ln ng v tr cn thit. Cc li dao c quay cc v tr c nh. Trong mt s trng hp ta c th gn cc thanh khc nhau v hnh dng v tc . 3.3.2 Qu trnh to hnh Mc ch ca qu trnh Chun b Trong sn xut biscuit, qu trnh to hnh c tin hnh trc qu trnh nng, nhm to nhng sn phm c kch thc, khi lng nht nh p ng yu cu cng ngh, ng thi cn to iu kin thun li cho qu trnh nng din ra. Hon thin : To hnh dng cho sn phm, to ra nhiu hnh dng khc nhau nhm mc ch a dng ho sn phm, to thm m thu ht khch hng, to s tin dng trong thng thc. Cc bin i xy ra khi thc hin qu trnh.
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Do qu trnh to hnh l qu trnh c l nn khng gy ra nhng bin i su sc tnh cht nguyn liu m bin i ch yu ca nguyn liu s l bin i vt l: s gim th tch, tng khi lng ring ca sn phm do tc ng ca lc nn trc. My mc thit b * S dng thit b to hnh quay c 2 trc
Hnh 11: Qu trnh to hnh Bt nho c cho vo phu nhp liu ri khi ng my. Bt nho c gi li trong khong hp gia 2 trc, c nh ln v nn qua khe hp . S nh ln c th lm tng dai ca bt nho, nhng n khng quan trng nu bt nho c t nht 30 pht trc khi s dng. Mc bt nho trong phu nn gi mc thp nht gim s thay i p sut qua khe v s hot ng qu mc ca bt nho v cng gim kh nng tri bt trn khe.
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Bt nho thng c chc v ri. Bt nho nhp liu y nn c nghin s thnh ht c ng knh khng qu 50mm gim kh nng tri bt.
Hnh 12: Dao co v tr thp gip bt nho khng nn qu cht vo khun Ming bt nho i qua im m bng ti tch khun thu nhn c. y l ni m ming bt nho c th b dnh khun v v vy khng c tch ra, hoc l b p to thnh ci nm mt ct ngang v mt t bt nho b n ra di ming bt to thnh ci ui trn bng ti tch khun.
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Hnh 13: Tch bt nho ch ra nhng vn lin quan n nhng ming bt dy B mt ca bng ti tch khun phi nhm hoc dnh dnh c ming bt nh hnh, nhng mc dnh khng qu ln, nu khng s kh bc n ra khi bng ti. B mt v loi bng ti rt quan trng v phi c th. Mt bng ti mng khng nhm v dy qu th s khng qua c nose piece. Mi nhn c dng tch ming bt ra bng ti tch khun. Hnh dng v mn ca b mt bn trong khun rt quan trng v nlin quan n vn d tch ming bt ra khi khun hay khng. Nu mp khun qu dc hoc hoa vn khc qu su hay phc tp, vic tch ra s kh. Nu khun su vi nhiu docker pins, th khi thay i hng i t quay trn thnh thng ti im tch s cng gy kh khn cho vic tch ming bt nho. Pins s phi c tch t ming bt hoc n s c gi li trong khun. Lp ph c ma st thp nh PTFE (polytetrafluoroethylene) rt c ch trong vic tch khun nhng chng sm b mn. Plastic thm vo khun rt hiu qu trong vic gii phng ming bt nho. Nhng docker pins trong khun plastic, thng lm t ng thic tng bn. Nu vic tch ming bt nho qu d th n s d ri ra trong khong gia dao co v im tch. Cn lu c mt li vt ch con dao co c khuynh hng ko phn trc ming bt nho ra khi khun, lm cho cnh bnh b cong. l l do chnh ti sao bt nho dai khng th ng dng khun quay. 3.3.3 Nng Mc ch cng ngh: Ch bin to thnh phm: lm chn sn phm. Bo qun sn phm: tiu dit cc vi sinh vt, h enzymes c trong bnh sng. Ngoi ra khi nng, m ca bnh gim xung thun li cho qu trnh bo qun.
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Cc bin i ch yu trong qu trnh nng: a. Bin i vt l: Nhit : Nhit bnh thay i khng ngng trong qu trnh nng do s trao i nhit ca bnh sng vi b mt t nng ca l v khng kh trong l nng. Lp bnh b mt bt nho c s thay i nhit nhanh nht. Ban u, nhit b mt bnh c th t ti 100oC, trong khi lp bn trong ch t ti 70 oC. Nhit ca b mt tng dn nhng cng yu i, cui giai on nng nhit t ti 170 180oC. nhit ca lp bn trong cng tng, cui giai on nng t ti 106 108oC. Nh vy trong sut qu trnh nng bnh trong bnh sng s hnh thnh mt trng nhit . Gradient nhit gia trung tm v lp ngoi tng nhanh giai on u, sau gim dn v tin ti thi k khng i. m: Song song vi s thay i nhit trong qu trnh nng cn xy ra s thay i m. Nguyn nhn gy ra s di chuyn m bn trong bnh sng v s trao i m gia bt nho v khng kh bung nng l t nng bnh sng. Khi nng m ca bnh gim v c s bc hi nc t bnh. Nu nhit qu cao th m khng kp di chuyn t trong ra ngoi v m trn b mt bc hi rt nhanh lm bnh b kht chy trn b mt trong khi trong rut vn cn sng. S mt nc ca bnh trong qu trnh nng xy ra khng u, c c trng bi ba giai on: Giai on 1: c trng tc bc hi tng dn Khi mi cho sn phm vo l nhit ca sn phm cn thp (30-40 ) hi nc ngng t ngay trn b mt ca sn phm.Ngay sau nhit bn ngoi tng nhanh, gradient nhit gia lp ngoi v trong tng, lm cho m chuyn ng t bn ngoi vo trong di dng hi.Hm m trung tm tng ln t 1-1.5%. Hin tng di chuyn m t ngoi vo trong do s chnh lch nhit c gi l s dn nhit m.Trong qu trnh nng cc lp trn b mt bt nho b mt nc to nn s chnh lch m gia lp bn ngoi v lp bn trong (gradient m), cho nn m t cc lp bn trong cng chuyn ra pha ngoi. Nhng giai on u khi gradient nhit cn cao, dng m t ngoi vo ln hn dng m t trong ra khong 1.7 ln, do hm m trung tm vn tng ln. Hai dng m ny dn tin ti cn bng khi gradient nhit gim dn v gradient m tng ln. Giai on 2: c trng tc bc hi c nh giai on 2, s bc hi nc t ti mc cc i. Vng bc hi i dn dn vo bn trong bnh do nhit cc lp ny cng tng cao. Giai on 3: Tc bc hi gim xung, ri sau khng i. S bc hi m cc lp bn trong bnh vi tc gim dn, m chuyn t lp bn trong ra lp ngoi vi tc chm do lng m t do trong sn phm ht ch cn m di dng lin kt kh bay hi. Th tch: C s thay i th tch l do tc dng ca cc kh (CO2) c to ra khi phn hu thuc n nhit nng. Khi nhit bnh tng th p sut v th tch ca cc kh tng ln, dn n kch thc cc l hng trong bnh tng v lm cho th tch bnh tng. Bin i trng thi cu trc: di tc dng nhit cao cu trc ca sn phm bin i ng k. l s to thnh cu trc mao xp v s hnh thnh v. Protid v tinh bt ng vai tr ch yu trong vic hnh thnh mao xp. Cng ngh sn xut bnh Dotto
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Lp v c hnh thnh do s trao i m gia mi trng v sn phm nng. Khi cng bay hi m trn b mt xy ra mnh m v lp tinh bt bn ngoi c h ho phn no, s chuyn m n b mt s khng b lng m mt i, b mt s kh dn to thnh lp v cng. S to thnh lp v cng s hn ch s tng th tch v qu trnh bc hi m khi nng do v c hnh thnh sm hay mun cng nh hng n cht lng ca sn phm. b. Bin i ho hc: Tinh bt: Hm lng tinh bt gim v mt phn b thu phn trong qu trnh nng bnh to ra cc dextrin v ng. Trong qu trnh nng, tinh bt b h ho nhng s h ho ny khng hon ton v lng nc ny qu t khng h ho ht tinh bt. ng: ng trong sn phm do qu trnh caramen ho nhit cao to thnh lp ngoi c mu vng xm. Mu vng xm cn do l kt qu ca phn ng Maillard-l phn ng ca ng vi cc axit amin, protid, pepton. Protein: Hm lng protein tng nhn chung khng thay i. Khi t nng n giai on 60-70oC protein b bin tnh, gii phng ra lng nc khi trng n ht vo. Cht bo: Hm lng cht bo gim khng ng k. Phn ng Maillard: gia ng kh v cc nhm amin. Phn ng Caramel: phn ng dehydrat ha ng nhit cao. Tng tc ca cc phn ng ha hc. Mc bin i ny tu thuc vo mc tip xc vi ngun nhit. Lp ngoi cng tip xc trc tip vi ngun nhit nn cc thnh phn bin i mnh hn. c. Bin i ho l: S thot hi m: trung tm ming bt c lm nng ch yu bng s dn nhit t b mt, nu b mt bnh c t nng nhanh khng nhng lm cho lp gia ca bnh kh kh hn m cn lm cho mu bnh b thay i nhanh hn. Nu tip tc tng nhit nng th mu bnh s thay i trc khi lp gia ca bnh c lm kh. Do vic nng bnh i hi phi c nhng iu kin v nhit v thi gian nng thch hp cho php s thay i v cu trc, mu sc b mt, kh ca lp gia bnh t yu cu. Nhng loi bnh dy hn cn thi gian nng lu hn nhit thp hn t c kh thch hp. Nhng loi bnh nh hn v mng hn c nng nhit cao hn v thi gian ngn hn. S mt nc ca bnh c lin quan n nhit , dng nhit i qua v m b mt. Khi nhit trong l trn 100oC, c s chuyn pha ca nc, hi m s thot ra t b mt bnh. S h ha tinh bt: tinh bt h ha lin kt vi nc t do trong bt nho v lin kt vi nc do protein bin tnh nh ra. Lng nc trong bnh gim i r rt, do rut bnh kh v n hi. Nu tinh bt b mt tnh ho nc th rut bnh s tr nn dnh. Protein b bin tnh: nhit cao protein b bin tnh nh nc ra v cht li, mt tnh n hi, to khung v c nh hnh dng ca bnh.
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d. Bin i vi sinh: Khi nhit ca sn phm tng ln qu 60 protit bt u ng t, vi sinh vt b tiu th gn nh hon ton sau khi nng, do ko di thi gian bo qun cho sn phm e.Bin i sinh hc: S tng nhit trong khi nng s nh hng n hot ng ca cc enzym trong nguyn liu. Ti lp v nhit tng nhanh nn cc loi enzym hu nh v hot ngay. Cn tai nhng phn bn trong do nhit tng chm hn nn thi gian enzym c duy tr nhit ti thch cho hot ng ca chng ko di hn. f. Bin i cm quan: Mu sc: Trong sut qu trnh nng, mu bnh s chuyn dn sang mu vng nu, ngha l chuyn sang mu sc ti hn gim s phn chiu trn b mt. C nhiu nguyn nhn dn n s thay i mu ny nh : Phn ng Maillar, phn ng ho nu khng c s tham gia ca enzym, gia ng kh v protein nhit khong 150-1600C, trong iu kin m t. -Protein trong bt nho c t bt m v cc thnh phn khc nh bt sa, ph mai, ng kh t cc nguyn liu nh glucose syrup, syrup ng nghch o, bt sa, Phn ng to Dextrin ca tinh bt c mu vng nhit khong 110 0C, mu nu khong 1600C. Phn ng Caramel ca ng nhit khong 1300C. Phn ng Maillard xy ra nhanh hn mi trng kim nh. Hu ht phn ng kim ph thuc vo NaHCO3, nu cht ny c b ra khi cng thc bnh th qu trnh to mu s t hn. Cng mu ca bnh ph thuc hm lng ng kh v acid amin trong bnh, hm lng cng cao th mu tao ra cng m; nht nng bnh cao th mu ca bnh s nhanh c to ra v mu s m hn so vi nng bnh nhit thp. Mi: do hai phn ng Maillard v Caramel cng to ra mi thm c trng cho bnh. Thit b S dng thit b nng dng tng hm (tunnel). Bnh t bng ti c a vo l thc hin qu trnh nng bnh. Di tc dng nhit cao, m trong bnh s bay hi.
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Hnh 14 : C ch hot ng ca thit b tunnel 3.3.4 Lm ngui Mc ch Bnh sau khi phun du c lm ngui nhm mc ch lm gim nhit ca bnh sau khi nng xung bng nhit mi trng thun li cho khu bao gi v trnh ngng t m sau khi bao gi. Cc bin i ca sn phm Vt l: Bnh t nhit cao c lm ngui n nhit mi trng. Cc bin i khc khng ng k. Thit b
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Hnh 15 : Bng ti lm ngui Cu to v cc thng s k thut : Bnh c a qua h thng lm ngui, chiu di bng ti lm ngui t 5 -7 m, gm c 4 qut gn pha trn. Trong gm 1 qut ht v 3 qut y. Qut u tin l qut ht, bnh cn rt nng nn qut ht c tc dng ht bt hi nng trn bnh. Sau bnh tip tc lm ngui ln lt bng 3 qut y. Tc bng ti lm ngui: 13,7 m/pht.
3.3.5 Rt marshmallow
Bnh biscuit i trn bng chuyn, cng nhn ng 2 bn s iu chnh ng dn ca bnh i cho ph hp, tc di chuyn ca bnh trn bng chuyn c chun ha, v bnh c dn theo hng ngang ln lt i qua thit b rt Marshmallow. Thit b rt Marsh mallow c iu chnh lng rt ph hp theo mong mun, tc rt s tng ng tc di chuyn ca bnh n. Mc ch: Marshmallow s c rt ln pha trn biscuit v kt dnh vi bnh. Bin i: Vt l: Tng kch thc v khi lng Ha l: C s kt dnh gia b mt tip xc bnh biscuit v lp marshmallow. Thit b: Thng s: Nhit marshmallow khi rt 50 600C, m 15 18% Lp marshmallow c nh trn bnh biscuit, khng c hin tng chy lp marshmallow. Lng marshmallow rt trn bnh c chiu cao gp 2 3 ln chiu cao ca Biscuit, nm cn i trn bnh.
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Hnh 16 : Thit b rt marshmallow Thit b c h thng cm bin, t trc b phn rt 1 on xc nh biscuit n, t h thng rt s c truyn ti lnh rt. B phn ny s m bo rt lp marshmallow ng v tr bnh.
3.3.6 Ph vermicelli
Sau khi rt Marshmallow, bnh c bng chuyn a nhanh n thit b ri (rc) vermicelli. Bnh di chuyn di, ng thi t pha trn thit b c h thng rung v Vermicelli s rt xung, bm vo khi marshmallow ca bnh. Trn bng chuyn dn bnh c rnh h lng Vermicelli no khng bm vo rt ra th s c thu hi. Mc ch: Hon thin Bin i: Vt l: Tng khi lng
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Ha l: C s kt dnh gia marshmallow v Vermicelli, gi Vermicelli c nh trn bnh. Yu cu sn phm sau khi ph Vermicelli: Vermicelli c bao ph kn b mt lp marshmallow. m bo iu ny yu cu lp marshmallow cn dnh tt, cha b ng li. ng thi kt hp vi vn tc di chuyn bng chuyn bnh ph hp, vn tc v lu lng Vermicelli rt xung ph hp. Thit b:
Hnh 17 : Thit b ph vermicelli Thng s k thut ca thit b: Model Kch thc Cng sut Motor chnh Cng sut Motor bng chuyn Cng sut Motor ca bng chuyn rc KK6VS Di : rng : cao = 1100 : 1600 : 1500 (mm) 3 KW , 1400 rpm , 380 V 2,2 KW , 1400 rpm , 380 V 0.75 KW , 1400 rpm , 380 V
c im: Thit b ph hp rc Vermiceeli ln biscuit, c bit rc Vermicelli bao ph ln trn lp marshmallow. B mt tip xc l thp khng r. Thit b m bo v sinh v d v sinh, rung ng v n t. H thng iu khin c th hin trn mn hnh, iu khin t ng v d dng thc hin.
3.3.7 Lm mt
Sau khi c bao ph bi lp Vermicelli, bnh c di chuyn trn bng chuyn qua t lm mt. Vi nhit ca t mt, khi marshmallow ca bnh c ng li. Mc ch: Hon thin Bin i: c s kt dnh gia ba lp bnh.
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3.3.8 Bao gi
Bao gi l mt trong nhng qu trnh quan trng trong dy chuyn sn xut thc phm. Mc ch cng ngh ca qu trnh bao gi l hon thin sn phm. Hon thin nhm thun tin trong vn chuyn, phn phi, bo qun, s dng, to gi tr thng phm. Sn phm c bao bi hp cng bng vt liu PE cho ring tng bnh, sau c xp trong hp giy. Mc ch: Hon thin v bo qun Bin i: Trong ng gi sn phm hu nh khng c s bin i ng k no ln cc thnh phn nguyn liu.
4. Sn phm
Ngun gc: Thi Lan Bnh Dotto gm 33 40% cookies, 25 35% marshmallow v 25 35% vermicelli (socola dng si). Marshmallow c rt trn bnh cookies v ph ln trn cng lp vermicelli. Ngoi vermicelli socola cn c vermicelli du v da. Hn s dng: 6 thng Bo qun mt, kn gi Bng 25 : Thnh phn dinh dng: (trong 100g) Nng lng (kcal) Protein (g) Carbohydrate (g) Cht bo (g) 414 3.11 80.61 8.4
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