You are on page 1of 104

TRNG I HC CN TH

KHOA NNG NGHIP & SINH HC NG DNG

GIO TRNH

CNG NGH CH BIN DU M THC PHM


M s: CB 351

Bin son: Th.s. TRN THANH TRC

NM 2005

Cng ngh ch bin du thc phm

Trn Thanh Trc

MC LC
TRANG CHNG I. THNH PHN V TNH CHT CA DU M...............................................1 1.1. Tng quan v du m ..............................................................................................................1 1.2. Thnh phn ha hc ca du m............................................................................................2 1.2.1. Cc thnh phn chnh .............................................................................................................2 1.2.2. Cc thnh phn ph ...............................................................................................................6 1. 3. Tnh cht l ha ca du m .............................................................................................11 1.3.1. Tnh cht vt l......................................................................................................................11 1.3.2. Tnh cht ha hc ca du m ..............................................................................................11 1.4. Phn loi du m thc phm .............................................................................................13 1.4.1. Nhm cht bo sa..............................................................................................................13 1.4.2. Nhm acid lauric (du da v du ht c)...........................................................................13 1.4.3. Nhm b thc vt (b cacao)..............................................................................................13 1.4.4. Nhm m ng vt (m heo) ..............................................................................................13 1.4.5. Nhm du c (du c v du gan c)...................................................................................13 1.4.6. Nhm acid oleic v acid linoleic (du olive, du c, du bp, du hng dng)..............14 1.4.7. Nhm acid linolenic (du u nnh, du ht lanh)..............................................................14 1.4.8. Nhm acid erulic (C22:1)....................................................................................................14 1.4.9. Nhm hydroxy acid.............................................................................................................14 CHNG 2. NGUYN LIU CH BIN DU M.................................................................15 2.1. Ht cha du (seed oils) ...........................................................................................................15 2.2. Cy cha du (oils from oil-bearing trees).................................................................................20 2.3. M ng vt (animal fats)..........................................................................................................22 2.4. Du t ng vt bin (marine oils).............................................................................................23 Chng 3. KHI QUT CNG NGH SN XUT DU TH .............................................25 3.1. Sn xut du t ht cha du .................................................................................................25 3.1.1. Bo qun v s ch ht du..................................................................................................25 3.1.2. Giai on tin x l ht du .................................................................................................32 3.1.3. Chng sy bt nghin (gia cng nhit m) ..........................................................................38 3.1.4. Chit tch du bng qu trnh p..........................................................................................40
i

Cng ngh ch bin du thc phm

Trn Thanh Trc

3.1.5. Chit tch du bng phng php trch ly ...........................................................................43 3.2. Sn xut du t tht qu cha du (fruit flesh oil, pulp oil).................................................50 3.2.1. Du c ..................................................................................................................................50 3.2.2. Du olive..............................................................................................................................51 3.3. Tch chit m ng vt ...........................................................................................................52 3.4. Du c........................................................................................................................................52 CHNG 4. K THUT TINH LUYN DU M..................................................................54 4.1. Gii thiu chung .......................................................................................................................54 4.2. Cc cng on chnh ca qu trnh tinh luyn......................................................................56 4.2.1. Cc phng php tinh luyn c hc.....................................................................................56 4.2.2. Thy ha du (degumming).................................................................................................58 4.2.3. Tch sp v ng ha du ....................................................................................................61 4.2.4. Trung ha.............................................................................................................................63 4.2.5. Ty trng ..............................................................................................................................66 4.2.6. Kh mi ...............................................................................................................................68 4.3. Tiu chun ca du m thc phm ........................................................................................70

CHNG 5. CC QU TRNH LM THAY I C TNH DU M ................. 73


5.1. Khi qut chung .......................................................................................................................73 5.2. Chit phn on v ng ha du (Fractionation-Winterization) ......................................74 5.2.1. Gii thiu .............................................................................................................................74 5.2.2. C s l thuyt ca qu trnh ...............................................................................................74 5.2.3. K thut chit phn on .....................................................................................................75 5.2.4. iu kin thc hin ..............................................................................................................76 5.2.5. Sn phm- Kh nng ng dng............................................................................................77 5.3. Qu trnh hydro ha du (hydrogenation) ............................................................................78 5.3.1. Gii thiu .............................................................................................................................78 5.3.2. C s l thuyt ca qu trnh ...............................................................................................78 5.3.3. Cc yu t nh hng n qu trnh hydro ha ...................................................................80 5.4. Qu trnh ester ha ni phn t (Interesterification) ...........................................................82 CHNG 6. CC SN PHM T DU M ...........................................................................85 6.1. Gii thiu chung .......................................................................................................................85 6.2. Margarine ................................................................................................................................85
ii

Cng ngh ch bin du thc phm

Trn Thanh Trc

6.3. Shortening.................................................................................................................................95 6.4. Mayonaise .................................................................................................................................96 6.5. Du chin ..................................................................................................................................98 6.6. Du salad...................................................................................................................................99 TI LIU THAM KHO .............................................................................................................100

iii

Cng ngh ch bin du m thc phm

Trn Thanh Trc

CHNG I. THNH PHN V TNH CHT CA DU M


1.1. TNG QUAN V DU M

Du m t ng vt v thc vt c s dng trong sn xut cng nh trong i sng t rt lu, y cng chnh l mt ngun cung cp nng lng ln. Du m c dng rt ph bin trong qu trnh nu nng hng ngy, xut pht t vn ha c i, nh Trung quc, Ai cp, Hy lp La m c xa. Cho n ngy nay, vic s dng du m trong qu trnh ch bin thc n vn ng mt vai tr ht sc quan trng, mc d vic thay i tp qun n ung gp phn lm gim sn lng sn xut v s dng thnh phn ny. Du m c bit n u tin c l t ch Ai cp (nm 1400 trc CN), ngoi phc v cho n ung, vic sn xut x phng t du m cng c ng dng. nh sng ban m ca ngi c i cng c to ra t m ng vt cha trong l v mt ng sa c s dng nh bc n ngy nay. Ngi La M xa cng bit ch to nn t m ng vt trn vi sp ong. Bn cnh , rt nhiu thc vt cng c s dng lm ngun cung cp du: du olive c ngun gc t vng a Trung Hi, ht ci du c s dng ph bin Chu u, du m n v c bit, Trung quc l quc gia bit s dng du sm nht; cho n ngy nay, du u nnh vn c a chung nc ny. Hin nay, c rt nhiu loi ng thc vt cho du m c khai thc, m khng ch thu c t cc ng vt ch yu nh heo, b, cu m m t ng vt bin cng c quan tm. Song song vi qu trnh s dng du m, cng ngh ch bin du cng rt pht trin: t khu chit tch thu du m n k thut tinh luyn gip du m c cht lng cao hn. Tuy nhin, bc ngot ln gip nn cng nghip ch bin du m pht trin gn lin vi vic ng dng my nghin p du dng con ln ca Smeaton vo nm 1752. Tip theo , cng ngh chit tch du c kt hp chng sy cng bc u c nghin cu trong nhng nm 1795 (Brahma), 1800 (Neubauer), 1891 (Montgolfier). Deiss (1855) th nghim trch ly du thnh cng t dung mi l CS2, sau Irvine, Richardson v Lundy (1864) a ra pht minh cho vic s dng dung mi trch ly du l hydrocarbon v hin vn cn c p dng. Cng vi cng ngh chit tch du, cng ngh tinh luyn du m cng c pht trin song song. Thm vo , cc phng php kim nh v nh gi cht lng ca du m cng c nghin cu v ng dng: khi nim v ch s acid (Merz, 1879), ch s x phng ha (Koettstorfer, 1879), ch s iod (Huebl, 1879); vic ng dng phng php sc k trong xc nh gi tr du m cng c ng dng t nm 1906 (Tswett, sc k ct) v pht trin dn .

Cng ngh ch bin du m thc phm

Trn Thanh Trc

1.2. THNH PHN HA HC CA DU M 1.2.1. Cc thnh phn chnh (i) Cc acid bo Hp cht bo c cha cc acid hu c c s nguyn t C trong mch ln hn 4 c gi l acid bo (fatty acid). Ty thuc vo chiu di mch carbon, cc acid bo c chia lm 3 dng chnh: acid bo mch ngn (4-6 Carbon), acid bo mch trung bnh (814 C) v acid bo mch di ( 16 C); ngoi ra, ty thuc vo lin kt gia cc nguyn t C trong mch, acid bo cng c th c chia thnh 2 loi chnh: acid bo bo ha v acid bo cha bo ha. C hn 10 loi acid bo c tm thy ch yu trong thc phm (bng 1.1). Acid bo bo ha: Thut ng bo ha c s dng ch s tha mn v ha tr ca nguyn t C trong mch acid (ngoi tr C to nn gc acid COOH); ni cch khc, lin kt gia cc nguyn t C trong mch l lin kt n (lin kt ). K hiu: Cx:0 vi x: s nguyn t C trong mch 0: khng c s tn ti ca lin kt i (lin kt ). Acid bo khng bo ha: Cc acid bo c cha lin kt i trong mch carbon c gi l acid bo khng bo ha. Trong t nhin, lng acid bo khng bo ha chim t l rt ln. Hu ht cc acid bo c xu hng hnh thnh lin kt i v tr C s 9 v s 10 trong mch. Mc d vy, s hnh thnh cc lin kt i khng bo ha ny cng c th c tm thy tt c cc v tr trn mch C, iu ny lm gia tng ng k lng ng phn ca acid bo khng bo ha. Thm vo , s xut hin ca lin kt i cng gip cho vic hnh thnh cu hnh cis- v trans- ca acid bo, nh hng n c tnh sinh hc ca chng. Ngoi tr mt s trng hp c bit, hu ht cc acid bo khng bo ha trong thc phm c cu hnh cis-; tuy nhin qu trnh tinh luyn du hay cc qu trnh tc ng lm thay i c tnh du m (ch bin margarine, hydro ha du) c th lm chuyn i cc acid bo khng bo ha c cu hnh cis- thnh dng ng phn hnh hc trans-, y cng chnh l mi nguy ln cho vic gia tng bnh x va ng mch v bnh tim. K hiu: Cc acid bo khng bo ha c th c k hiu theo hai h thng: - H thng 1: Cx:y, zc (hoc zt) vi: x: s nguyn t C trong mch y: s lin kt i hin din z: v tr ca lin kt i trong mch C (nh s bt u t C k cn nhm COOH) c,t: cis- hay trans-

Cng ngh ch bin du m thc phm

Trn Thanh Trc

- Theo h thng EEC (End-of-Carbon-Chain): (Cx:y,m) hay (Cx:y,nm); khi hay n: v tr ca lin kt i trong mch C (nh s ngc li h thng 1, C1 l C bt u ca mch C- nhm CH3). Th d: CH3-CH2-CH=CH-CH2-CH=CH-CH2-CH=CH-CH2-(CH2)6-COOH - Theo danh php IUPAC: 9,12,15-Octadecatrienoic acid - Tn thng thng: -linolenic acid - K hiu theo h thng 1: C18:3,9c,12c,15c - K hiu h thng EEC: C18:33 hay C18:3n3 Acid oleic (C18:19) l acid bo c 1 ni i chim t l ln trong thnh phn cc acid bo (hn 50%), acid ny c tm thy trong hu ht cc loi du thc vt cng nh m ng vt.
Bng 1.1. Cc acid bo ch yu trong thc phm Acid bo (theo h thng IUPAC) Decanoic Dodecanoic Tetradecanoic Hexadecanoic Octadecanoic 9-Octadecanoic 9-trans-Octadecanoic 13-Docosenoic 9,12-Octadecadienoic 9,12,15-Octadecatrienoic 5,8,11,14-Eicosatetraenoic 5,8,11,14,17-Eicosapentanoic 4,7,10,13,16,19Docosahexaenoic Acid bo (tn thng thng) Capric Lauric Myristic Palmitic Stearic Oleic Elaidic Erucio Linoleic -Linolenic Arachidonic EPA DHA Chiu di mch C (Cx:y,m) 10:0 12:0 14:0 16:0 18:0 18:19 18:19 22:19 18:26,9 18:33,6,9 20:46 20:53 20:63 Nhit nng chy (oC) 31,6 44,4 54,3 62,9 70,0 13,0 36,0 33,5 -3,0 -11,9

- Acid bo khng bo ha mch di 3 v 6 Trong s cc acid bo khng bo ha mch di, acid bo 3 v 6 l hai loi acid bo cn thit v c gi tr dinh dng cao nht; cc nghin cu cho thy c th ngi v ng vt khng th tng hp cc acid bo ny, m ch yu c cung cp qua ngun
3

Cng ngh ch bin du m thc phm

Trn Thanh Trc

thc n - du thc vt. Acid linoleic (C18:26) v acid -linolenic (C18:33) l hai acid quan trng nht i din cho nhm ny. Cc acid bo thuc nhm 3 v 6 cng c th c hnh thnh nh vo qu trnh bin i nh ko di mch carbon hay loi bo ha (desaturation): acid arachidonic (AA, C20:46), acid eicosapentaenoic (EPA, C20:53), acid docosahexaenoic (DHA, C22:63) (hnh 1.1)
18:19 18:26 18:33

loi bo ha (desaturase) 18:29 18:36 ko di mch (elongase) 20:29 20:36 loi bo ha (desaturase) 20:43 18:43

20:39

20:46

20:53

ko di mch 22:46 22:53 24:53 24:63 22:56 22:63

loi bo ha

Hnh 1.1. Cc bin i hnh thnh acid bo khng bo ha mch di (polyunsaturated fatty acid)

Trong t nhin, AA cng c th tm c trong tht g v mt s ng vt khc, EPA v DHA cng tn ti vi lng ln trong c v mt s hi sn khc. Cc nghin cu gn y cho thy cc acid bo khng bo ha mch di ny c xem l mt trong nhng acid bo cn thit v quan trng nht nh vo s hnh thnh cc hp cht c c tnh sinh hc (eicosanoid) ca chng, gip v hot kh nng sinh cholesterol trong c th ngi. Acid arachidonic c chuyn i nh enzyme thnh cc hp cht nh protaglandin, thromboxan, leukotrien gip c th ngi thc hin mt s chc nng sinh l. Thm vo , cc acid bo ny cn c vai tr cn thit cho s pht trin, l hp cht cn bn cho vic thnh lp thnh t bo cng nh hnh thnh hp cht cu trc cn thit ca phospholipid.

Cng ngh ch bin du m thc phm

Trn Thanh Trc

- Cc acid bo c cu trc khng c trng (cu trc him): Bn cnh cc acid bo bo ha v khng bo ha thng gp, trong thc phm cn xut hin mt lng acid bo vi cu trc t gp hn. Cc acid ny thng khng c vai tr quan trng trong thc phm, v ch tm thy mt s ngun c bit, ch yu trong cc loi rau. Khc vi cc acid bo thng thng, cc acid bo dng ny thng khng c cu trc mch thng, chui hydrocarbon c hnh thnh t mt hay nhiu nhm methyl v ethyl: acid bo mch nhnh. Cc acid bo mch nhnh hin din ch yu trong vi sinh vt v mt lng nh c tm thy trong sa v m ca ng vt nhai li (tru, b). Trong s ny, acid ricinoleic (12-hydroxy-9-octadecenoic acid) l hydroxy acid quan trng nht, y l thnh phn chnh ca du hi ly (castor oil). (ii) Triglycerid Triglycerid l sn phm c to thnh t phn ng ca mt phn t glycerol vi ba (3) phn t acid bo (hnh 1.2). Ty thuc vo acid bo gn vo cc v tr trn mch C ca glycerol s xc nh c tnh v tnh cht ca triglycerid: Triglycerid n gin: to thnh t 3 acid bo ging nhau. Triglycerid phc tp: do acid bo khc nhau

Trn thc t, du v m u l sn phm ch yu ca triglycerid phc tp. S phn b ca acid bo trong cu trc triglycerid c khm ph v nghin cu trong mt thi gian di, rt nhiu hc thuyt khc nhau v kh nng lin kt ny c ngh: Thuyt phn b ngu nhin: s phn b acid bo vo cc v tr khc nhau trong triglycerid hon ton theo ngu nhin. Thuyt phn b cn bng: cc acid bo c khuynh hng phn b rng ri tt c cc triglycerid. Thuyt phn b ngu nhin c gii hn: s phn b acid bo vo cc v tr khc nhau trong triglycerid cng theo quy lut ngu nhin, tuy nhin c mt vi im gii hn c bit xy ra trong du thc vt v m ng vt . Th d: du thc vt, cc acid bo bo ha c xu hng ester ha v tr s 1 v 3; trong khi s gn kt cc acid ny thng xy ra v tr s 2 trong m ng vt.

Hnh 1.2. Cu trc triglycerid

Cng ngh ch bin du m thc phm

Trn Thanh Trc

(iii)

Cc thnh phn ph

Cc acid bo t do v mono- , diglycerid Trong du m, ngoi tr thnh phn chnh l triglycerid cn c s hin din ca mt lng nht nh acid bo t do (khng lin kt vi glycerl) v mono- , diglycerid. Trong cu to ca cc mono- v diglycerid vn cn s hin din ca hai hay mt nhm hydroxyl (-OH), chng c xem nh du hiu nhm xc nh s tng hp khng hon ton triglycerid sinh hc (qu cha chn, ht) hay du hiu ca qu trnh phn gii lipid (lipolysis) sau thu hoch do hot ng ca enzyme. Tuy nhin, ngoi vai tr nh cht ch th cht lng, mono- v diglycerid cn c mt vai tr quan trng c bit nh vo kh nng lin kt mnh ca n vi cc phn t thn du v thn nc; chnh v th mono- v diglycerid c s dng nh mt cht nh ha trong rt nhiu thc phm. Bn cnh mono- v diglycerid, acid bo t do l sn phm cui trong qu trnh phn gii lipid, l gim cht lng du cng nh sn phm thc phm. Phospholipid Trong ht du bao gi cng c mt phospholipid l mt trong nhng thnh phn lipid phc tp ch yu, bao gm khung glycerophosphate kt hp vi hai chui acid bo di c ester ha v tr C1 v C2, ng thi mt alcohol base gn vo nhm phosphate (hnh 1.3).

R1, R2: acid bo

Hnh 1.3. Cu trc ca phospholipid

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Phospholipid c phn thnh 5 nhm chnh theo s thay th t nhin (X) trn acid glycerophosphoric: (1) Phospholipidic acid (PA): khng c thnh phn thay th (2) Phospholipidyl ethanolamine (cephalin): PE (3) Phospholipidyl choline (lecithine): PC (4) Phospholipidyl serine: PS (5) Phospholipidyl inositol: PI Phospholipid l cc hp cht cha dinh dng d tr, cung cp nng lng cho cc phn ng trao i cht v tng cng h hp ca ht. Trong cng ngh thc phm, phospholipid c s dng rng ri nh mt cht nh ha , tc nhn kt dnh (antispattering) v lm gim nht trong nhiu thc phm. Nhiu hiu qu c bit ca phospholipid c bit n nh ngn cn hay cha khi bnh mt tr nh, vim khp v hm lng choloseterol trong mu cao. Tuy nhin, cho n ngy nay, cc ch li ca phospholipid v mt dinh dng khng c khoa hc chng minh. Trong ht du, phospholipid nm dng lin kt phc tp vi glucid, protid v ch c khong 30% dng t do. Do c tnh tan trong cht bo, khi khai thc du thc vt, phospholipid s c mt trong du. Cc hp cht khng c tnh x phng ha Cc hp cht khng c tnh x phng ha thng c mt trong du m vi vai tr quan trng l: sterol, tocopherol, hp cht mu, sp, hydrocarbon v vitamin. Sterol: hp cht ha tan trong cht bo vi cu trc cn bn t steran (cyclopentanoperhydrophenantrene) (hnh 1.4).

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Hnh 1.4. Cu trc ca steran v sterol

Ty theo ngun gc pht sinh, sterol c chia thnh hai loi chnh: sterol ng vt (cholesterol) hay sterol thc vt (phytosterol: -sitosterol). Hm lng sterol thay i trong khong t 0,05-0,60%. Cholseterol c xem nh mt trong nhng nguyn nhn chnh gy nn bnh nhi mu c tim. Chnh v th, rt nhiu bin php lm gim lng cholesterol trong thc phm c nghin cu thnh cng trong nhng nm gn y. Tuy vy, cholesterol vn c mt s chc nng cn thit cho hot ng sng khi n l thnh phn chnh ca mng t bo, cht d on cho hot ng ca hormone steroid hormone cn thit cho qu trnh ln ln v pht trin ca ng vt hu nh cn non. Tocopherol: Tocopherol l cht chng oxy ha t nhin rt quan trng thuc h phenolic. Tocopherol cng c c tnh tan trong du, thng tn ti dng t do. Ty thuc vo cu to khc nhau ca tocopherol (hnh 1.5) m c tnh tng ng cng thay i; ph thuc mch C chnh bo ha hay cha 3 lin kt i, v ph thuc vo s nhm cng nh v tr nhm methyl gn kt trn mch nhnh; c 4 loi tocopherol khc nhau: -tocopherol (5,7,8-trimethyl), (5,7-dimethyl), (7,8-dimethyl) v (8methyl). Hot tnh chng oxy ha ca cc tocopherol trong du v m ph thuc ch yu vo nhit v s hin din ca cc hp cht nhim vo h thng. Tuy nhin, hot ng chng oxy ha ca cc tocopherol cng ty thuc vo v tr cu to: > = >
8

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Hnh 1.5. Cu trc ha hc ca cc tocopherol

Cc hp cht mu (pigment): S khc nhau v mu sc ca cc loi du v m khc nhau ph thuc vo lng hp cht mu ha tan trong du. Nhng hp cht mu quan trng nht trong du m l carotene, chlorophyll v gossypol. Carotene (hnh 1.6) l ngun cung cp vitamine A - cht c hot tnh chng oxy ha v chng ung th. Carotene hin din ch yu trong du c, y chnh l l do ch yu lm cho du c mu vng, cam hay . Chlorophyll cng chnh l nguyn nhn to cho du c mu xanh ti khng mong mun. iu quan trng l s hin din ca chlorophyll torng du l nguyn nhn ch yu lm cho du rt nhy cm vi nh sng quang hp, gy nn bin i cht lng. Chnh v th, trong qu trnh tinh luyn cc loi du c cha nhiu chlorophyll (du olive), qu trnh kh mu nhm loi hp cht ny rt c quan tm. Gossypol to mu nu trong du ht bng vi (cottonseed oil). Gossypol c cu to l hp cht phenol phc tp, c mi v kh chu, c tnh c. Do , cn tch loi hon ton hp cht ny ra khi du v kh du.

Hnh 1.6. Cu trc ha hc ca cc caroten quan trng nht


9

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Hp cht sp: hin din ch yu trong du bp v ci du. V cu to, sp l ester ca rc bc mt v t thy i vi ru 2 chc. Sp c nhit nng chy kh cao (tnc > 80oC), bn vng v rt kh tiu ha, sp khng c gi tr v mt dinh dng. Trong qu trnh ch bin, s tn ti ca hp cht sp trong du l nguyn nhn ch yu gy c du. Ngay iu kin nhit bnh thng, chng tn ti cc dng tinh th nh li ti, trong mt thi gian di vn khng lng thnh cn, lm gim gi tr cm quan du. Cc thng s c trng ca sp c cho bng 1.2.
Bng 1.2: Cc thng s c trng ca sp Thng s Ch s idoine Hm lng acid bo t do (FFA) Phosphorus im nng chy Gi tr 11,1-17,6 2,1-7,3 % 0,01-0,15 % 75,3-79,9oC

Vic tch sp c th c thc hin bng bin php ng ha du nhit 5oC trc khi lc. Hp cht mi gc hydrocarbon: bao gm cc alkan, alken (squalene, hnh 1.7) v cc hydrocarbon a vng c mi (polycyclic acromatic hydrocarbons PAHs). Cc hp cht alkan (C31-C33) hin din trong du th vi hm lng t 40-100 ppb, gim dn sau qu trnh tinh luyn. Mt s hp cht mi nh squalene c vai tr rt quan trng trong cng nghip m phm. Squalene hin din ch yu trong du gan c nhm gc (deep-sea dogfish, Squalus acanthus) v mt s du c khc; olive l du thc vt ch yu c s hin din ca squalene. Ngc li, hu ht cc hydrocarbon a vng c mi (PAHs) hin din hm lng ln hn 150 ppb trong hu ht cc du thc vt th, chng ch gim nh sau qu trnh tinh luyn.

Hnh 1.7. Cu trc ha hc ca squalene

Vitamin ha tan trong du: bn cnh vitamin A (retinol) - hin din nhiu nht du c, trong du cn tm thy mt s cc vitamin khc vi lng t hn nh vitamin D, vitamin E (-tocopherol) v vitamin K (phytoenzymeadion). Cc vitamin ny rt cn thit cho qu trnh hp thu ca c th ngi.

10

Cng ngh ch bin du m thc phm

Trn Thanh Trc

1.3. TNH CHT L HA CA DU M 1.3.1. Tnh cht vt l - Du m nh hn nc, t trng 0,91-0,97. Mc khng no cng ln th t trng cng ln. - Ch s khc x 1,448-1,474 . Mc khng no cng ln th ch s khc x cng cao. - C tnh nht kh cao. - Tan nhiu trong cc dung mi hu c nh eter, benzen, hexan - im nng chy ca du m th hin khng r rng, ty thuc vo tnh cht ca nguyn liu to ra du m: Khi dy acid bo cng di, cng no th nng chy ca triglycerid cng cao, p sut hi cng km do c t mi . Du m vi cu to ch yu l triglycerid dy ngn (du da) th s thy phn s phng thch cc acid bo t do c khi lng phn t nh, d bay hi, gy mi kh chu. Cng mt chiu di, dy carbon ca acid no c cha nhiu ni kp th c nhit nng chy cng thp. 1.3.2. Tnh cht ha hc ca du m Tnh cht ha hc ca du m ch yu do phn ng ca triglycerid, c tc ng ng k n s thay i cht lng sn phm. 1.3.1.1 Phn ng thy phn v x phng ha Trong iu kin thch hp, du m d b thy phn theo phn ng C3H5(COOR)3 + 3H2O 3RCOOH + C3H5(OH)3 Nu c mt mt lng kim (KOH, NaOH) th sau phn ng thy phn, acid bo tc dng vi cht kim to thnh mui kim (x phng). RCOOH + NaOH Phng trnh tng qut: C3H5(COOR)3 +3NaOH 3RCOONa + C3H5(OH)3 1.3.2.2 Phn ng cng hp Phn ng ny c tc dng cng hydro vo cc ni i trn dy carbon ca acid bo vi s hin din ca cht xc tc thch hp nhm lm gim s ni i trn dy carbon, lm cho du m n nh hn, hn ch c cc qu trnh nh oxy ha, trng hp ca du m. Ngoi ra, phn ng ny cn c tc dng gi cho du khng b tr mi khi bo qun lu. -CH = CH - + H2 - CH2 CH2 Phn ng ny c ngha thc tin quan trng: y chnh l c s l thuyt cho qu trnh chuyn i du t th lng sang th rn s dng trong mt s trng hp c bit (margarine, shorterning) Ngoi ra, thnh phn acid bo ca du thng cha ng thi acid oleic, acid linoleic, acid linolenic. Mc d acid linolenic c vai tr sinh hc quan trng, nhng n cng l
11

RCOONa + H2O

Cng ngh ch bin du m thc phm

Trn Thanh Trc

nguyn nhn chnh gy nn s tr mi ca thc phm, v th qu trnh hydro ha chn lc gim bt hm lng acid linolenic thng c tin hnh trong cng ngh ch bin du. 1.3.2.3 Phn ng ng phn ha Di tc dng ca baz ha tan trong ru s xy ra s ng phn ha (theo c hai kiu ng phn hnh hc v v tr, chng 5) cc ni kp trn dy carbon, lm tng tnh kh ca du. S ng phn ha c th thc hin vi cht xc tc Niken, nhit 180oC, Al2O3 tng hot tnh. 1.3.2.4 Phn ng vi ru y l phn ng c bn bin triglycerid thnh ester metyl ca acid bo nhm phn tch thnh phn ha hc bng sc k kh. 1.3.2.5 Phn ng oxy ha Nhng du m c cha nhiu acid bo khng no s d b oxy ha bi oxy khng kh. a s cc phn ng xy ra trn cc ni i ca carbon. Du m cha nhiu acid bo no c u im l d bo qun, t b bin i nhng li c h s ng ha thp. T c tnh l ha ca du m ni chung, cc nghin cu v hin tng tr mi ca du m khi chng c tn tr trong thi gian di a ra hai nguyn nhn ch yu dn n s bin i ny: (i) S thy phn gii phng acid bo t triglycerid S thy phn ny c th xy ra khi mch carbon ca triglycerid ngn, hoc di tc dng ca enzyme lipase. (ii) S i du do phn ng oxy ha ha hc Phn ng ny xy ra d dng vi dy triglycerid c cha nhiu ni kp. N thng bt ngun t phn ng cng oxy vo cc ni kp hay xen vo C i vi ni kp to ra cc hydroperoxit. Cc hydroperoxit ny tip tc b phn hy cho ra cc sn phm sau cng nh cc hp cht carbonyl, aldehyd, aceton, alcohol. Tng qut :
Aldehyd Ceton Acid Cht bo + O2 hydroperoxit Ester Alcohol

Vic tm ra nguyn nhn gy bin i mi trong qu trnh bo qun c ngha thc t rt quan trng, y chnh l c s cho cc nghin cu tip theo nhm lm thay i c tnh du m nh ester ha ni phn t, hydrogen ha(chng 5).

12

Cng ngh ch bin du m thc phm

Trn Thanh Trc

1.4. PHN LOI DU M THC PHM Du v m thc phm c th c phn thnh nhiu loi da vo thnh phn v tnh cht ca cc acid bo. C th chia du m thnh 9 nhm ch yu: 1.4.1. Nhm cht bo sa Cht bo thuc nhm ny c ngun gc t sa ng vt. Cht bo sa c cu to ch yu t cc acid bo mch ngn, khng c ni i (C4:0, C6:0 v C8:0). Ngoi ra, trong cht bo sa vn c s hin din ca cc acid bo bo ha mch di (C16:0 v C18:0) v acid bo khng bo ha c mt ni i (C18:1). Do s hin din a dng ca cc loi acid bo ny m cht bo sa thng c im nng chy thp, khong nhit nng chy rng, thnh phn triglycerid phc tp hn so vi du thc vt. Vi hu ht cc ng vt, acid bo tn ti ch yu dng trans-. Cht bo sa c s dng ch yu lm ngun thc n cho ngi do gi thnh cao. 1.4.2. Nhm acid lauric (du da v du ht c) Nhm cht bo ny c tnh cht rt khc bit so vi cc loi du khc do s hin din vi mc cao ca acid lauric (40-50% C12:0), k n l acid myristic v cc acid bo bo ha c 8,10 v 14 C. im c trng ca nhm ny l s hin din t l rt thp cc acid bo khng bo ha, tng ng vi im nng chy rt thp. Mc d vy, nhm du da v du c vn c s dng trong cng nghip thc phm v trong ch bin margarine. 1.4.3. Nhm b thc vt (b cacao) Nhm cht bo ny c thnh phn triglycerid v acid bo rt c bit: ch yu t cc acid bo khng no c 1 ni i nh C18:1, C20:1, C24:3. B thc vt c gi tr kinh t cao, s dng ch yu trong ch bin chocolate v ko. 1.4.4. Nhm m ng vt (m heo) M ng vt c cu to ch yu t acid bo C16:0, C18:0 v cc acid bo c mc khng bo ha trung bnh. Nhm cht bo ny cha mt t l mong mun ca triglycerid bo ha hon ton, tuy nhin nhc im ln nht ca n l s hin din mc rt thp cc acid bo khng bo ha. 1.4.5. Nhm du c (du c v du gan c) Du c c to thnh t cc acid bo khng no c mch carbon di (cha t nht 6 lin kt i). Cht lng du c cao, tuy nhin n l loi du c gi thnh thp nht do kh nng bo qun thp:du c khng c tnh n nh, d bin i do qu trnh oxy ha ni i v pht sinh mi khng mong mun.

13

Cng ngh ch bin du m thc phm

Trn Thanh Trc

1.4.6. Nhm acid oleic v acid linoleic (du olive, du c, du bp, du hng dng) y l nhm du hin din ph bin nht. Acid bo to nn du nhm ny ch yu l C18:1 v C18:2. Lng acid bo bo ha trong nhm du ny ch chim ti a 20%. 1.4.7. Nhm acid linolenic (du u nnh, du ht lanh) c im quan trng ca du u nnh v du ht lanh l s hin din hm lng cao acid linolenic (C18:3). Do mc khng bo ha cao, cc du ny rt nhy cm vi cc cht oxy ha, iu ny dn n cc bin i khng mong mun v mi v v. Ngoi tr du u nnh, du ht lanh khng c s dng ph bin cho ch bin thc phm. 1.4.8. Nhm acid erulic (C22:1) Du thuc nhm ny c hm lng cao (40-50%) acid erulic (C22:1), hin din ch yu trong ht bng vi. Mt s gi thit cho rng mt s cc bin i sinh l khng mong mun trong c th ngi do s tham gia ca acid erulic. Chnh v th, vic nghin cu tm cc loi nguyn liu cho du c hm lng erulic thp vn c quan tm. 1.4.9. Nhm hydroxy acid Cc nghin cu cho thy, nhm hydroxy acid ch hin din trong du hi ly (castor oil): triglycerid ca glycerin ch yu (90%) vi acid ricinoleic (12-hydroxyoctadec-9enoic acid). Du hi ly khng c s dng cho ch bin thc phm.

14

Cng ngh ch bin du m thc phm

Trn Thanh Trc

CHNG 2. NGUYN LIU CH BIN DU M


2.1. HT CHA DU (SEED OILS)

c im quan trng ca ht du l m thp, ngn cn s bin i c hc v s ph hy ca cn trng. Da vo u im ny, du thng khng c tch chit sm ra khi ht du m s c bo qun trong ht nhm ngn cn cc bin i khng mong mun ca du th. Hu ht cc ht rau qu u cha du nhng ch nhng nguyn liu c hm lng du cao mi c s dng trong qu trnh sn xut du. Tuy nhin, mt s cc ht li c kh nng s dng cho trch ly du l thnh phn loi ra ca qu trnh sn xut mt sn phm khc (ht c chua trong ch bin nc c chua hay ht nho trong sn xut ru vang). Nhc im ca vic sn xut du t ht du l: Du trong ht du khng nm dng t do, bn ngoi m c nht trong cc khe vch bn trong t bo, qu trnh tch chit du khng th tin hnh trc tip m phi qua cc khu chun b phc tp. Mt s ht c hm lng du cao nhng qu trnh trch ly du c th km theo s gii phng mt s hp cht khng mong mun, kh phn tch khi du. Mt s ht du s dng ph bin trong qu trnh sn xut du: 2.1.1. Du da Thu c t cm da kh (Cocos nucifera, h Palmae.). Cy da c th trng v pht trin vng vnh ai t 20o v Bc n 20o v Nam ca xch o, nhit thch hp cho qu trnh pht trin l 30oC. Chnh nh vo nhit cao ca nhng vng trng da, ngi ta c th s dng nh nng mt tri cho qu trnh lm kh cm da, ngoi ra, ngun nhin liu t v da cng c tn dng- y chnh l nguyn nhn lm cho du da thng cha cc hp cht hydrocarbon a vng. Du da thuc nhm acid lauric. Nh vo khi lng phn t ca triglycerid mc trung bnh, du da c nhit nng chy thp (24-27oC). Ngoi ra, mc khng bo ha trong du da thp (<10%), du da t b cc bin i oxy ha lm pht trin mi i. 2.1.2. Du ht c (Palm kernel oil, PKO) Thu c t hat ca cy c du (Elaels guineensis), c tnh cht tng t du da. Du ht c c mc acid bo khng bo ha cao hn du da, nh ch s Iod ca du ht c thay i trong khong t 13-23 v nhit ng c t 20-24oC. 2.1.3. Du babussa Du babussa c sn xut t cy h c babussa (Orbignya speciosa) c ngun gc Brazil. Loi du ny cng thuc nhm acid lauric. Tr lng du trong babussa cao, tuy nhin a hnh trng cc loi cy ny ch yu cc vng rng ma nhiu, giao thng khng thun li, do vic pht trin sn xut du t babussa cn cha c ch khai thc.
15

Cng ngh ch bin du m thc phm

Trn Thanh Trc

2.1.4. B cacao y l loi b thc vt quan trng nht. B cacao c mu vng nht, thu c t ht ca cy cacao nhit i Theobroma cacao (h Stercuiliaceae). B cacao c mc acid bo bo ha cao, do b cacao c th ng c ngay nhit thng (3035oC). 2.1.5. Cc loi b thc vt khc Nhm ny ch chim mt lng nh v c s dng nh cht thay th b cacao (cocoa butter equilivalent CBE): (i) M bomeo (Bomeo tallow; illipe butter): c tch chit t cy Shorea stenoptera Malaysia. Bomeo tallow cn c gi l b xanh do sn phm c mu xanh nht. Loi b ny c tnh cht gn ging vi b cacao nht khi so snh vi cc loi b khc. B shea: thu c t cy ht m Ty phi (Butyrospermum parkii), c mc acid bo khng bo ha cao hn khi so snh vi b cacao. Vic phn tch to stearin t b shea ny c th to ra sn phm thay th b cacao (CBE).

(ii)

2.1.6. Du hng dng c chit tch t ht cy hng dng (Helianthus annuus L., h Compositae). Hng dng thng sng nhng vng kh hu n ha nh M, Chu u v Trung Quc. Vic trng v ch bin cc sn phm t hng dng c pht trin mnh trong sut 25 nm qua nh vo s hin din hm lng cao ca acid linoleic thnh phn dinh dng quan trng cho c th. Trong qu trnh tch chit du, ht hng dng thng phi tri qua qu trnh x l s b nghim ngt, xay xt loi b lp v bn ngoi ht nhm lm gim ti a thnh phn sp hin din trong du sau qu trnh thu hi. Du hng dng c th thu c bng c hai bin php: p bng sc nc v trch ly. Qu trnh tinh luyn du hng dng l khu c bit quan trng nhm loi b cc thnh phn khng mong mun c mt trong du do qu trnh trch ly hay p. Du hng dng thuc nhm acid oleic-linoleic, cha hn 85% acid bo khng bo ha, trong hn 2/3 l acid linoleic (C18:2). im ng c ca du hng dng l -15oC, ch s iod t 110-145. Sau qu trnh trch ly, trong kh hay b du hng dng cn cha khong 40-45% protein y l ngun thch hp cho vic ch bin thc n gia sc. 2.1.7. Du cy rum (Safflower) c sn xut nh qu trnh p hay trch ly ht cy rum Carthamus tinctorius L. (h Compositae). Loi cy ny c ngun gc ch yu t Ai cp, ng v mt s vng pha ty Hoa K, sau c pht trin vi mt thi gian di nhiu ni nhm phc v cho vic sn xut du. Ngy nay, vai tr quan trng ca cy rum thay i ng k, nguyn nhn ch yu do s pht minh ra mu aniline; ng thi mu du sm,
16

Cng ngh ch bin du m thc phm

Trn Thanh Trc

khc mu vng nht khng cn c a chung. Du rum c gi tr dinh dng rt cao do c hm lng acid linoleic ln nht (>80%), y l ngun quan trng cho vic cung cp acid linoleic tinh khit. Tuy nhin, phn kh v b du rum hu nh khng c gi tr dinh dng. 2.1.8. Du ht bng vi Ch bin t sn phm ph (phn thi) ca qu trnh sn xut bng. Tr lng sn xut bng trn th gii rt ln, km theo mt lng ln ht bng cha t l du cao c loi ra. Ai Cp, Hoa K, Trung Quc v Nga l nhng nc v ang ch bin du t ht bng vi. Chu u, du ht bng chim t l ln nht. Tuy nhin, do tnh cht ca du bng vi c cha gossypol (hnh 2.1) - hp cht a vng to mi v kh chu, khi kt hp vi protein hnh thnh hp cht khng th tiu ha, gy c. Do , vic tin x l v tinh luyn du bng lun c quan tm. Du bng vi thuc nhm acid oleic-linoleic; mc d thnh phn du c cha mt t l tng i cao cc acid bo khng bo ha c nhiu ni i, du bng cng cha lng acid bo bo ha cao nht trong nhm ht du. Du bng vi c th c s dng trong nu nng hng ngy (cooking oil, salad oil) hay trong cng nghip ch bin margarine, shortening.

Hnh 2.1. Cu to ca gossypol

2.1.9. Du thuc h ci du (rapeseed, colza) Thu c t ht ca cy ci du Brassica napus L. v B. campestis L. (h Cruciferae.). Cy ci du pht trin ch yu nhng vng kh hu n i hay kh hu lnh: ng v Ty u, Canada, n v Trung Quc. Ci du cha hm lng cao acid erulic, mc d hp cht ny khng c tc hi v dinh dng, tuy nhin cc nghin cu tm cc loi du thuc h ny vi lng acid erulic thp vn c quan tm. Du Canola l loi du t ht ci du ph bin nht hin nay. C 3 kiu ph bin ca du loi ny: (i) (ii) (iii) Du c hm lng acid erulic cao: 20-55% acid erulic Du c hm lng acid erulic thp: 0-5% acid erulic Du khng cha acid erulic

17

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Mt c im quan trng ca du nhm ny l mc chuyn ha ng thp. B du l ngun thch hp cho vic ch bin thc n gia sc, tuy nhin loi c hm lng acid erulic cao khng thch hp cho cu v gia cm. Hm lng cht x cao cng l mt im c bit ca h ci du. 2.1.10. Du bp (corn oil) c chit tch t phn phi (ht bp) ca Zea mays. Du bp th c mu sm do s hin din ca hp cht carotene v xantophyllic. Du bp cha mt lng tng i cao (1-3%) phospholipid v nhng hp cht khng c c tnh ca du khc, ch yu l sterol ( 1%). Du bp cng thuc nhm acid oleic-linoliec vi mc acid bo khng bo ha cao, c s dng ch yu trong ch bin du n. 2.1.11. Du u nnh (soybean oil) y l sn phm ca qu trnh p hay trch ly ht u nnh Glycine max (L.) merill (h Leguminosae). u nnh l ngun cung cp du thc vt ch yu cho vic ch bin thc phm ca con ngi. u nnh c ngun gc t Trung Quc, nhng ngy nay, ngun cung cp u nnh v du u nnh ch yu t M v cc nc thuc Chu M. Ch bt u trng u nnh t khong nm 1970, hin nay Nam M cung cp khong 25% sn lng u nnh trn th gii. Mc d qu trnh p du thu c hiu sut vn kh cao, tuy nhin qu trnh ny thng i km vi cc bin i khng mong mun v cht lng: mt s thnh phn c hi thu c cng vi du trong qu trnh p Chnh v th, chit tch du bng bin php trch ly hin ang c s dng rng ri, qu trnh p ch c tin hnh quy m nh. Du u nnh thuc nhm acid linilenic; trong thnh phn cha hm lng acid linolenic rt cao khi so snh vi cc loi du khc. Thm vo , qu trnh hydrogen ha du u nnh cng thng c p dng trong ch bin margarine v shortening. B u nnh sau trch ly l ngun cung cp protein v cc cht dinh dng cn thit cho gia sc. 2.1.12. Du u phng (peanut oil) Du phng l mt trong 5 loi du n quan trng nht trn th gii. Du phng thu c nh vo qu trnh tch chit du t nhn ht cy u phng Arachis hypogeay l loi cy trng ph bin Chu Phi, n v Trung Quc. Du u nnh c s dng ch yu cho nhu cu thc phm: du chin nu, shortening, margarine, du trn (salad oil). c tnh quan trng ca du phng l s hin din hm lng thp acid bo bo ho, trong khi li rt giu acid bo khng no cha 1 ni i (ch yu l acid oleic). Do cc triglycreid ny c nng chy cao, khi nhit du gim xung 5oC, du phng b vn c do s to gel trong du; tuy nhin qu trnh ng ha c th c p dng lm trong du. Mt vn nghim trng nh hng n cht lng v gi tr dinh dng ca du l s nhim c t aflatoxin B1, B2, G1 v G2 (hnh 2.2) do iu kin mi trng lm pht sinh nm mc. Vic di chuyn c t t bt u
18

Cng ngh ch bin du m thc phm

Trn Thanh Trc

phng nghin rt kh thc hin do chng c kh nng chu n nhit 300oC; tuy nhin s hin din ca cc c t ny trong du c th loi b d dng trong qu trnh tinh luyn.

Hnh 2.2. Aflatoxin

2.1.13. Du ht lanh (linseed oil) Thu c t ht cy lanh Linium usisitatissimum, c th pht trin hu ht cc vng nhit khc nhau trn th gii, tp trung nhiu nht M, Argentina, n v Nga. Khi gi nhp khu si cotton vo th trng chu u ngy cng gim dn v ging cy trng phi du nhp t M, gi tr kinh t ca si lanh cng suy gim nhanh chng. Chnh v th, vic khai thc gi tr ca ht lanh c quan tm. Du th t ht lanh c th thu c bng c hai bin php: p v trch ly bng dung mi. Do s hin din ca acid linolenic trong du lanh hm lng cao (>50%), du ht lanh c s dng ch yu nh ngun nguyn liu trong sn xut sn, vecni cng nh cc sn phm cng nghip khc. Tuy nhin, mt s quc gia, c bit l n , hn 40% du lanh c sn xut nhm phc v cho nhu cu tiu th ca con ngi. 2.1.14. Du ht vng (m, sesame oil) y l loi du c gi tr dinh dng cao do s hin din ca hn 75% acid bo khng bo ha trong du, c bit l t l cn bng ca acid oleic v acid linoleic (Omega 6) . Du vng thu c ch yu nh vo qu trnh p ht vng Sesamum indicum, c trng v pht trin nhiu n v Trung Quc; mt s ni khc nh Chu u, Chu M cng s dng ht vng v du vng vi s lng t. y l nguyn nhn chnh lm cho gi du vng thng rt t. 2.1.15. Mt s du t ht cho du khng ph bin Bn cnh cc loi ht du ph bin, mt s nguyn liu khc cng c s dng trong cng ngh ch bin du vi s lng t: Du ht nho (Vitis vinifera (L.), h Vilaceae): cha hm lng acid linoleic kh cao, tnh cht tng t du ht hng dng.

19

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Du t ht ph (Hazel-nut Corylus avellana (L.) Gaertn, h Betulaceae) v du hnh (Prunus dulcis (Mill.) D.A. Webb. h Rosaceae): thuc nhm acid oleic linoleic. Du bng go (kapok Ceiba pentandra (L.) Gaertn, h Bombacaceae): tnh cht gn nh tng ng vi du ht bng (cottonseed oil). Du cy c ch (walnut-tree, Juglans regia (L.), h Juglandaceae): thnh vin ca nhm acid linolenic. Du cy c ch ch c sn xut v tiu th rt t, ch yu mt s gia nh thng lu. Mt s loi du khc vn c sn xut ty vo tp qun tng quc gia nh du mustard, du go, du ht olive

2.1.16. Cc ngun du mi y chnh l cc nhm du c tm quan trng mi a phng hay khu vc, quc gia, nhng khng c sn xut v tiu th ph bin trn th gii: Crambe oil (Crambe abyssinica Hochst. ex R.E. Fries v C. hispanica, h Brassicaceae) vi hm lng cao acid erucic, s dng ch yu cho mc ch k thut. Du cy anh tho (evening primrose oil Oenothera biennis h Onagraceae): cha hm lng cao Omega 6 (6,9,12 octatrienic acid). Cht bo c ngun gc vi sinh: cha cc thnh phn c bit, c s dng cho thc phm v ng dng k thut. CY CHA DU (OILS FROM OIL-BEARING TREES)

2.2.

Du th thuc nhm ny c ngun gc ch yu t phn tht qu ca cc cy cha du. Qu trnh chit tch du t tht qu cn p ng cc yu cu c bit: cht lng du thu c cng cao khi du c chit tch t qu ti, ngay sau thu hoch. Cc tc ng c hc ln b mt qu sau thu hoch l nguyn nhn chnh lm ph hy mng t bo, iu ny lm gia tng hot ng ca enzyme, thc y qu trnh thy phn lipid hay cc h hng khc xy ra nhanh chng. 2.2.1. Du olive (olive oil) y l loi du c sn xut v tiu th rt ph bin trn th gii, c bit l cc quc gia vng a Trung Hi. Du olive thu c do qu trnh tch p phn tht qu olive Olea europaea (L.) (h Oleaceaei). Trong thnh phn du olive cha hn 80% acid oleic, tuy nhin t l acid bo khng bo ha mch di rt thp. im c bit ca du olive l s thay i ln thnh phn acid bo trong du theo vng trng nguyn liu. Mt s du olive t ging nguyn liu tt c th s dng trc tip m khng cn

20

Cng ngh ch bin du m thc phm

Trn Thanh Trc

qua cng on tinh luyn (virgin state). Ngoi ra, ty thuc vo qu trnh tch p, cht lng du olive thay i khc nhau, c th chia lm 3 nhm: (i) (ii) (iii) Hm lng acid bo ti a 1% Hm lng acid bo ti a 1,5 % Hm lng acid bo ti a 3,5 %

2.2.2. Du c (palm oil) Sn phm t qu ca cy c (Elaeis guineensis), mt trong hai loi cy trng cho du quan trng nht trn th gii (cng vi da). C c ngun gc t Guinea, Ty Phi nhng ngy nay, c c trng v pht trin ch yu cc nc nhit i gn ng xch o (ng Nam , Chu Phi, Trung v Nam M). Vic trng c v ch bin du c gia tng mnh m trong 3 thp nin gn y. Malaysia v Indonesia l 2 quc gia sn xut du c hng u th gii. Sn lng sn xut du c hin nay l: 6 tn du c/ 30 tn bung c ti/ hectar/ nm. Qu c l ngun nguyn liu c bit trong ch bin du c do tnh cht rt c trng ca n: du c th c tch chit t c ht c v phn tht qu (pulp, mesocarp). Mt vn cn quan tm l lng du tch chit cn di chuyn ra ngay, nhm trnh hin tng ht du li vo trong nguyn liu. Lng du c thu c trn thc t ch yu t phn tht qu, du t ht c ch chim t 10-12% tng lng du c thu c. Thnh phn acid bo ch yu trong du c l acid palmitic v acid oleic (khong 80% tng acid bo trong du). Chnh v thnh phn c bit ny, du c thng b phn tch thnh 2 phn ring bit: lng v rn nhit phng. Ngoi ra, du c cn rt d b bin i do hat ng ca cc enzyme thy phn trong sut thi gian sau thu hoch v ch bin, nguyn nhn ch yu l do s hin din nng cao cc acid bo t do (20-25%) trong du; vic chit tch du vi k thut hin i c th lm gim bt lng acid bo t do ny, tuy nhin s hin din ca chng trong du c vn cao hn cc loi du khc. Do hm lng carotene cao (0,050,2%) nn du c thng c mu cam m. Chnh v l do ny, qu trnh ty trng v trung ha nhm lm gim lng acid bo t do l hai tham s cht lng quan trng nht trong qu trnh tinh luyn du c: i vi du c c ngun gc Chu Phi: + Ty trng hon ton: hm lng acid bo t do 2,5% + Ty trng thng thng: hm lng acid bo t do = 4-5% i vi du c c ngun gc t ng Nam :
21

Cng ngh ch bin du m thc phm

Trn Thanh Trc

+ Cht lng c bit: hm lng acid bo t do = 1-2 % + Hn ch qu trnh oxy ha mc thp nht: hm lng acid bo t do 2,5% + Tiu chun: hm lng acid bo t do = 3-5 % Du c c tnh cht vt l c bit l trong khong nhit gn 20oC, du c s tn ti trng thi bn rn (semi-solid). Chnh v nguyn nhn ny, du c thng c s dng trong ch bin shortening, margarine thc vt c dng lm mi trng truyn nhit tt cho qu trnh chin mt s loi thc phm bng bin php nhng trong du, ng thi to gi tr cm quan cho sn phm (gip b mt sn phm kh ro sau khi chin). Ngoi ra, du c cn c s dng trong cng nghip ch bin bnh ko. Mc d mu nht thng c ngi tiu dng a chung, tuy nhin mt s ni mu c trng ca du c do s hin din ca caroten v tocopherol vn c duy tr. 2.2.3. Du b Du b nhn c t phn tht qu ca cy b (Persea gratissima gaertueri), c trng ch yu vng a Trung Hi v vng pha Nam Hoa K. Ging nh du c, thnh phn acid bo ch yu ca du b l acid palmitic v acid oleic, trong acid oleic chim u th. Tuy vy, du b khng c tm quan trng trong cng ngh thc phm, n c ng dng ch yu trong cng ngh m phm. 2.3. M NG VT (ANIMAL FATS)

M ng vt c th phn thnh 2 nhm chnh: m sa (cht bo sa) v m nu chy ca ng vt. 2.3.1. Cht bo sa Ngun m sa ch yu l cht bo ca sa b. Cc loi sa khc hu nh khng c tm quan trng trong qu trnh cung cp cht bo. Thnh phn acid bo trong m sa b ph thuc vo ch n ca con vt. nhng ni b c nui theo kiu cng nghip, mc d ngun thc n c n nh trong sut ma ng, cht lng b ma ng v b ma h vn c s khc bit ln. Ngoi ra, thnh phn m sa cng c s khc bit khi lng m trong c th ca b khc nhau. 2.3.2. M nu chy (m thng) y l sn phm ph ca qu trnh ch bin tht. c im quan trng ca m thng l s hin din ca mt lng ln acid bo bo ha, ngoi ra trong m cn cha rt t cht chng oxy ha t nhin v cha hm lng cao cholesterol, iu ny lm cho m rt nhy cm vi s oxy ha, km theo l nhu cu s dng m thng cho thc phm ang gim dn.

22

Cng ngh ch bin du m thc phm

Trn Thanh Trc

- M heo: Theo nh ngha ca Codex, m heo l phn m thng thu c t phn m m ti, c lm sch ca heo c sc kho tt, git m ng cch nhm phc v cho nhu cu tiu th ca con ngi, c m bo bi lut thc phm cng nh cc quy nh ca mi quc gia. Phn m m ny khng bao gm xng, da, tai, mng, ni tng, kh qun, phn m ri, m vng, nhng phn tha t m c v mu. Nh vo qu trnh ester ha ni phn t, thnh phn ca m heo c thay i mt phn nhm ch bin shorterning, s dng trong cng ngh ch bin bnh. M heo c khong nhit nng chy rng nh vo s phn b c bit ca triglycerid. Ngoi nhu cu thc phm, m heo cn c s dng trong cng ngh sn xut du bi trn (white grease). - M b v cc ng vt nhai li khc: T l acid bo bo ha trong m b cng nh cc ng vt nhai li khc ln hn so vi m heo. Ging nh m th, trong m ng vt nhai li cn cha mt lng kh ln cc acid bo c cu trc khng c trng nh acid bo mch nhnh, acid bo c s Carbon l. Chnh v l do ny, m ng vt nhai li khng c s dng cho mc ch thc phm, tuy nhin qu trnh chit phn on loi m ny c th tch ra c olein v stearin - ng dng trong cng nghip. 2.4. DU T NG VT BIN (MARINE OILS) Thut ng marine oil: du t ng vt bin c s dng ch cc loi du ca tt c ng vt sng di nc: c hay ng vt c v khc (c heo). Du t ng vt bin (ch yu l du c) thng l sn phm ph trong qu trnh khai thc v s dng c nh ngun cung cp protein. Tuy nhin, mt s loi c li c khai thc cho mc ch chnh l sn xut du. C rt nhiu loi c c kh nng cung cp du: t loi c nh nh c sardine n cc ng vt hu nh c trng lng ln nh c voi. Trong thnh phn ca du c cha mt t l ln acid bo khng no mch di (C 20), chnh v l do ny du c rt nhy cm vi cc phn ng bin i cht lng du. Du c ch c s dng trong ch bin thc phm sau qu trnh tinh luyn nghim ngt. Du c voi: thu c t phn m sn v ni tng ca c voi. Du c voi cha cc acid bo khng bo ha cao do c gi tr sinh hc rt ln. Tuy nhin, do b lut bo v ng vt bin, nhm hn ch vic khai thc c voi bng cc bin php sn bn tri php hay c voi b kit sc trn bin do iu kin khch quan: thin taivic s dng du c voi ngy nay khng cn ng vai tr quan trng. Du c bin nh: du thu c t cc loi c bin nh ny thng cha nhiu acid bo khng bo ha hn khi so snh vi du c voi. Thnh phn ca du thay i theo ngun nguyn liu. Cc loi du c quan trng nht l du thu c t c sardine vng California (Sardinops sagax caerulea, h Clupeidae),
23

Cng ngh ch bin du m thc phm

Trn Thanh Trc

c sardine Nht Bn (Sardinops melanostictus, h Clupeidae), du c mi (Brevoortia tyrannus, h Clupeidae) v du c trch (Clupea harengus, h Clupeidae). T l acid bo khng bo ha mch di cng kh cao, ph thuc vo loi c v mi trng sng: khi nhit mi trng nc cng lnh, hm lng acid bo khng bo ha mch di cng cao. Chnh v s hin din ca acid bo khng bo ha ny, du c thng c lm gia tng cng (to be hardened) trc khi s dng do qu trnh bin i ny s ci thin c kh nng bo qun sn phm, lm gim xu hng i ha du. - Du gan c tuyt: im c bit trong thnh phn du c tuyt (Gadus morhua (L), h Gadidae) l s hin din hm lng cao vitamin A v vitamin D

24

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Chng III. KHI QUT CNG NGH SN XUT DU TH


3.1. SN XUT DU T HT CHA DU

3.1.1. Bo qun v s ch ht du 3.1.1.1. Nguyn nhn gy h hng ht du trong qu trnh bo qun Mt trong nhng nguyn liu ch yu dng ch bin du l nhng loi ht c hm lng cht bo cao nh: u phng, u nnh, m, thu du, hng dng,...Tt c nhng loi ht ny u phi qua qu trnh s ch v bo qun mi n khu chun b. Trong qu trnh bo qun, nguyn liu c th b h hng do cc nguyn nhn sau: - S h hp, - Hot ng ca vi sinh vt, enzyme, - Do phn ng ha hc, - Do su mt, chim, chut. (i) S h hp ca ht H hp l biu hin hot ng sng ca ht cng nh bt k c th sng no khc. y chnh l qu trnh trao i cc cht d tr bn trong ht vi mi trng bn ngoi (ch yu l khng kh), nh s sng ca ht c duy tr. Sau thu hoch, qu trnh h hp ca ht vn tip din. Thng qua qu trnh trao i cht, cc cht d tr trong ht b t chy, tiu hao dn v gii phng ra nng lng do s oxy ha. Cht d b oxy ha trc tin l cc glucid, sau l protein, cht bo. Qu trnh oxy ha cc cht ny trong ht xy ra phc tp, qua nhiu giai on v sn phm trung gian. Sn phm cui cng ca qu trnh ny l kh CO2, nc v km theo l mt lng nhit ln c phng thch. Oxy khng kh l tc nhn quan trng nht trong tt c cc phn ng ny. Mc d vy, s h hp ca ht c th xy ra trong c hai iu kin y oxy (h hp hiu kh) hoc thiu oxy (h hp ym kh). Khi ht c bo qun trong iu kin bnh thng (ng tiu chun), hot ng sng ca ht rt yu, s tiu hao cc cht khng ng k. Khi cc hot ng sng ca ht c kch thch, tng cng th qu trnh h hp ca ht c tng ln, cht dinh dng ca ht b mt i nhanh chng. theo di tnh trng ht trong qu trnh bo qun, hai ch s thng dng l cng h hp v h s h hp. Cng h hp: c trng bng lng oxy ht hp th vo v lng CO2 do ht thi ra trong mt n v thi gian. H s h hp: l t s th tch kh CO2 thi ra v th tch kh oxy ht hp thu vo trong mt n v thi gian.

25

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Hot ng sng ca ht, hay cng h hp ca ht ph thuc vo nhiu yu t nhng ch yu l m v nhit . Thc t cho thy, hot ng sng ca ht bin i rt nhy vi m. Khi ht c m chun th cng h hp khng ng k. Khi m ca tng ln th cng h hp bt u tng nhanh. nh hng ca nhit ti cng h hp ca ht c gii hn hn. Khi ht c m thch hp cho hot ng sng th trong khong nhit 50-70oC, cng h hp tng dn.Trn 70oC, cng h hp gim dn, n mt gii hn nhit nht nh th ht ngng h hp. Qu trnh h hp ca cc loi ht din ra theo qui lut chung, mc d vy mi loi ht, ty theo thnh phn cc cht (ch yu l du v cht ht nc) m cc qu trnh c th thay i cht t. (ii) S ph hy do hot ng ca vi sinh vt Sau khi thu hoch, trn b mt lp v ngoi ca ht thng tn ti cc vi sinh vt. S c mt ca chng l do t t, bi, rc, c,...ln vo theo ht trong qu trnh thu hoch, vn chuyn,... Hot ng ca cc vi sinh vt trong khi ht khng nhng gy nh hng xu m cn l mt nguy c thng xuyn d gy ra s h hng nng cho ht du. Trn ht thng c nhiu loi vi sinh vt hin din nh vi sinh vt hoi sinh, vi sinh vt gy bnh cho ngi v gia sc..., thng gp nht l cc enzyme, nm mc, vi khun...Vi sinh vt s ph hy ht t ngoi vo trong. Trong qu trnh hot ng v pht trin, chng s s dng cc cht kh ca ht vo qu trnh trao i cht. Du hiu u tin ca s h hng l lp v ca ht s b sm mu, cu trc v b ph hy... Khi lp v bo v b ph hng, cc vi sinh vt s xm nhp vo bn trong, nhanh chng lm h hng v mt cht dinh dng d tr trong ht. Ngoi s mt cht kh, chng cn tit ra cc cht lm gim cht lng sn phm (tit ra cc cht gy mi hi, ng, gy mu sm en cho ht). S hot ng v pht trin ca vi sinh vt cn c mi trng m cao. Khi m tng th hot ng sng ca ht mnh ln, ta nhit v ta m mnh. T thc y tr li hot ng sng ca vi sinh vt. Qu trnh tc dng thc y nhau gia hot ng ca khi ht v vi sinh vt l nguyn nhn thng gy cho c khi ht b bc nng, h hng. Trng thi nhit ca khi ht cng c nh hng ln n hot ng ca vi sinh vt. Nhit thch hp cho s pht trin ca tng loi khng ging nhau, c th chia lm 3 nhm ch yu: Nhm a lnh: pht trin nhit gn 0oC. Nhm cc vi sinh vt a nhit: pht trin nhit gn 50-60oC.

26

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Nhm vi sinh pht trin mnh nht: nhit 20-40oC (y l nhm ph bin ht).

Ngoi m v nhit , mi trng khng kh cng nh hng n hot ng ca vi sinh vt. Hm lng oxy tng s lm tng hot ng ca vi sinh vt. iu chng t cc vi sinh vt trong ht thuc loi a kh. Nng CO2 trong mi trng c tc dng km hm hot ng ca vi sinh vt. V vy, np CO2 vo mi trng bo qun l mt bin php nhm bo qun khi ht. ngn nga v hn ch s hot ng ca vi sinh vt trn ht, cc bin php thng dng nh lm lnh, to chn khng, np kh CO2... cng t ra kh hu hiu, tuy nhin sy kh ht l bin php n gin, hiu qu v ph bin nht. (iii) S h hng ht do cc enzyme ph hy S ph hy ca mt s enzyme c trng thng gp v quan trng l enzyme lipase, phospholipase, lipoxidase...Trong , ph bin nht v thng gy h hng nhiu nht l enzyme lipase. Lipase: c hu ht trong cc loi du. Chng thuc loi enzyme thy phn c nhm hot ng l canxi. Chiu hng v iu kin hot ng ca lipase ty thuc vo trng thi sinh l ca ht. Trong qu trnh chn ca ht trn cy, lipase c tc dng kch thch s tng hp t cc acid bo v glycerin thnh glycerid. Tuy nhin, trong qu trnh ch bin v bo qun ht (sau khi thu hoch), lipase li c tc dng ngc li. Chng xc tc qu trnh phn hy glycerid thnh glycerin v cc acid bo t do, lm cho hm lng acid bo t do trong du tng, ch s acid tng, gim cht lng du. V vy, s thy phn glycerid l tc dng ph hng ch yu ca lipase i vi ht du trong qu trnh bo qun v ch bin. Lipase ca ht du chu c nhit kh cao. Khi ht 120oC trong 2 gi th lipase ch gim 50% hot tnh hoc 100oC trong 30 gi th ch mt 40% hot tnh ban u; nhng m cao kt hp vi nhit cao th lipase s nhanh chng b ph hy.Cng nh cc loi enzyme khc, enzyme lipase ch th hin hot tnh cc i mt tr s pH nht nh ca mi trng. V d: ht thu du, pH ti u l 4,5-5; ht u nnh pH= 5... Phospholipase: enzyme thng c trong du, tc dng c hiu l thy phn, ph hy cc phospholipid. Trn thc t, phospholipase tn ti 4 dng A, B, C v D. Phospholipase A thy phn lecithin to thnh isolecithin v 1 phn t acid bo. Dng B thy phn isolecithin thnh 2 acid bo t do. Dng C phn ct lin kt ester gia acid phosphoric v glycerin. Dng D phn ct lin kt gia acid phosphoric v baz nit.

27

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Kt qu cc qu trnh tc dng ca phospholipase lm gim phm cht ca du, ch s acid tng, phospholipid b ph hy. Lipoxidase: c tc dng xc tc, thc y phn ng oxy ha cc acid bo khng no bi oxy, to thnh hydroperoxit. Hydroperoxit l cc hp cht khng bn, d phn hy. Kt qu ca cc phn ng trn to ra trong du cc cht c, lm gim cht lng sn phm. Lipoxidase hot ng tt nht 20-40oC, trn 80oC b mt hot tnh. pH ti u t 6,5- 7,5. Kt qu ny cho thy, qu trnh t nng v gim pH trong ht l bin php loi tr, hn ch s ph hy ca lipoxidase.

(iv) S ph hy do cc phn ng ha hc Trong ht c du, hu nh c cc nhm cht hu c cng nh v c, y l c cht cho cc phn ng bin i khc nhau c th xy ra. Trong , nhm phn ng ph bin nht l cc qu trnh ha hc nh cc phn ng oxy ha, thy phn, s bin tnh nhit ca protein v phn ng bin i mu Maillard. (v) S h hao do su, mt, chim, chut Trong qu trnh bo qun ht c du, cc loi su, mt, chim, chut d gy ra nhng tn tht ng k. Chng s dng ht lm cht nui sng v tit thi ra trn ht cc cht bn, hi thi, thm ch c cht gy bnh. S sng v hot ng ca su mt, cn trng ph thuc vo hm lng m ca ht. Khi ht b m cao, chng s hot ng v pht trin mnh v khi ht kh th hot ng yu dn v cht. nhit cng nh hng nhiu n hot ng ca cn trng. Phn ln su mt cht 50-60oC. nhit di 0oC, chng cng tn ti nhng hot ng yu hn. Khi nhit thp hn na th chng s b cht dn do s kt tinh ca nguyn sinh cht. Nng oxy v CO2 trong mi trng bao quanh ht cng c nh hng ln n hot ng ph hy ca su mt. 3.1.1.2. Cc nhn t nh hng n qu trnh bo qun Nguyn nhn ch yu gy nn s h hng ht du trong qu trnh bo qun l do s h hp ca ht. Cng h hp trong qu trnh bo qun ht ph thuc vo 3 nhn t chnh: hm lng m, nhit v thnh phn khng kh quanh khi ht. Nhng nhn t ny khng nhng nh hng n hm lng du c trong ht m cn nh hng n c cc thnh phn sng khc ca khi ht nh vi khun sng k sinh trong ht hay cc tp cht km theo ht, cc loi su b... (i) m ca ht

m ca ht thay i ph thuc ch yu vo c im v thnh phn v cu to ca chng, chn ca ht. Cc ht du c cu trc xp hnh thnh do h mao qun i qua gia cc t bo. Trong t bo c cha cc cht dng keo, c i lc ha hc vi nc (c bit l cc cht
28

Cng ngh ch bin du m thc phm

Trn Thanh Trc

protein), nh ht du c kh nng hp ph hi nc t ngoi vo hoc nh hi nc t trong ni bo ra bn ngoi lm thay i m ca chng. Qu trnh ht v nh m (hi nc) ca ht ph thuc vo bo ha hi nc trong khng kh. Khi p sut ring phn ca hi nc trn b mt ht th ht hp ph hi nc vo b mt v vo bn trong (cc mao qun), m ca ht tng ln. Ngc li, khi p sut hi nc trong khng kh thp hn trn b mt ht, ht nh hi nc ra bn ngoi, m ht gim xung. Khi p sut hi nc trong khng kh v trn b mt ht bng nhau th qu trnh ht hoc nh m ngng li, m ca ht khng thay i. Ht du trng thi ny c gi l ht cn bng m. m tng ng gi l m cn bng ca ht. Qu trnh ht m ca ht thng chia lm 2 giai on: Giai on u (giai on ht m lin kt): hi nc hp ph vo gia cc b mt nhng phn t dng keo (ht nc) v c gi li trn cc b mt y bng cc ni lin kt hydro kh bn vng. dng m lin kt, nc t c kh nng tham gia hoc thc y cc qu trnh bin i khng c ch ca ht. Giai on hai (ht m t do): Sau khi kt thc giai on mt, ht vn tip tc ht m vo gia cc phn t dng keo, nh vo cc lc ht tnh in. Khi dng m t do, nc l yu t quan trng thc y cc qu trnh gy h hng ht, n tham gia trc tip vo cc phn ng ha hc, lm tiu hao lipid trong ht.

m ca ht thi im c nc t do xut hin (kt thc giai on ht m lin kt) gi l m ti hn hay m chun ca ht. ln ca m ti hn ph thuc vo thnh phn ha hc ca ht. Nu ht c du cao, m ti hn ca ht s gim. Qu trnh bo qun ht du t hiu qu khi m bo qun nh hn m ti hn. Vi tt c cc loi ht du, m chun c th xc nh bng cng thc:
Ath = 14,5 100 M 100

Ath M 14,5

: m ti hn ( m chun) ca ht (%) : Hm lng du trong ht kh tuyt i (%) : m dng lin kt ca cc cht ht nc cha trong ht.

(ii) nhit ca ht Trong qu trnh bo qun cc ht c du, nhit tng s lm tng cng h hp ca khi ht. nhit thp s lm cc qu trnh sinh ha trong ht b chm li, nhit cao s thc y qu trnh t bc nng trong khi ht. Tuy nhin, nh hng ca nhit n cng h hp ca ht c gii hn hn. Khi ht c m thch hp cho hot ng sng ca n, t nhit thp tng dn ln khong 50 70oC, cng h hp ca ht tng. Nhng khi tng trn 50 70oC, cng h hp gim dn, nu tip tc tng n mt nhit nht nh, ht ngng h hp (b mt hot ng sng).
29

Cng ngh ch bin du m thc phm

Trn Thanh Trc

(iii) Thnh phn kh ca khng kh gia khong trng ca ht iu kin khng c O2, hot ng ca vi sinh vt gim ng k. Li dng tnh cht ny, qu trnh bo qun ht t hiu qu, cn to iu kin khng c O2 trong khi ht. Qu trnh loi oxy khi khi ht c th tin hnh bng hai cch: S dng cc cht kh: CO2, N2, khi... thay th vo cc khong trng ca khi ht. Phng php ha hc: a ngay vo gia khong trng ca khi ht hi acid propionic hay cc cht kh bromua metyl, diclo etan... Qu trnh ny t hiu qu nhanh tuy nhin n c kh nng thay i phm cht ca lipid.

3.1.1.3. Bo qun v s ch ht du sau thu hoch Mc ch ca qu trnh ny nhm khc phc cc nguyn nhn gy h hng nh hng n cht lng ht du. Phng php s ch ht du ph thuc vo c im, tnh cht ca ht du cng nh quy m v iu kin sn xut ch bin. Qu trnh s ch ht du tng qut gm cc cng on sau:
Ht ti Phi sy Lm sch Thng g cng bc Lm ngui Bo qun Hnh 3.1. Cc cng on s ch ht du sau thu hoch

(i)

Lm sch

Tp cht thng l nhng cht v ch trong qu trnh bo qun, ch bin, n cn l ngun sn sinh ra cc loi vi sinh vt ph hoi cc iu kin sng bnh thng ca ht. Hn hp tp cht thng lm cho sn phm c mi kh chu. Mc ch ca qu trnh lm sch ht nhm loi b cc tp cht v c c hi nh t, , si, kim loi c trong ht du lm tng tro, gim lng lipid v protein trong ht du, gy bn sn phm v h hng my mc trong qu trnh ch bin. Ngoi ra, cn loi cc tp cht hu c
30

Cng ngh ch bin du m thc phm

Trn Thanh Trc

nh c rc, thn v cy tn ti theo ht du sau thu hoch gy tng m nguyn liu, thc y qu trnh t bc nng v l ngun cung cp vi sinh vt c hi. Cc phng php lm sch ht thng s dng nh : Sng S dng sc gi (kh ng lc) S dng t tnh (nam chm) S dng sng gi S dng mi trng lng

(ii) Sy ht Qu trnh sy ht trc khi bo qun v ch bin gip ht c m an ton, khng h hng trong qu trnh ch bin. Ngoi ra, cn gip dit mt phn ln vi khun, su b k sinh nh nhit sy. Da vo tnh cht ca qu trnh truyn nhit c th s dng cc phng php nh i lu, dn nhit hay bc x nhit lm kh ht. Trong , sy ht nh vo qu trnh i lu nhit ph bin v mang li hiu qu cao. Ngun nhit s dng l khng kh t nng hoc cc sn phm chy ca nhin liu i qua lp ht m. Ty thuc vo mc ch sy, m ban u ca nguyn liu, kch thc nguyn liu c th tin hnh sy cng chiu hay ngc chiu. Phng php sy i lu cng chiu c p dng nhiu.

(iii) Thng gi cng bc ngha chnh ca qu trnh thng gi cng bc l h c nhit v lm kh mt phn m ca cc ng ht m khng cn phi o trn chng. Ngoi ra thng gi cng bc cho ht cn c th s dng tt trong cc phng n tng hp ca cc my sy nhm: S b lm kh ht kho trc khi chuyn i sy, Lm ngui ht sau khi sy gip tng hiu sut my sy, Gim m ca ht trong qu trnh bo qun, Loi tr cc t bc nng ca ht.

(iv) Lm ngui ht Ht khi ra khi thng sy thng c nhit cao, tin hnh bo qun ngay thng lm tng m ca ht do hi nc trong khng kh ngng t li trn b mt lp ht. Ngoi ra, qu trnh lm ngui ht thng lm gim thm lng m ca ht khong 1%.
31

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Nguyn tc chnh ca qu trnh lm ngui ht s dng khng kh mt thi qua cc hp chp v ht th ri pha ngoi chp. (v) Bo qun ht bo qun ht kh thng s dng cc xil cha ht. Trong qu trnh bo qun, cn kim tra thng xuyn tnh trng ht thng qua vic xc nh nhit, m, ch s acid ca ht nhm pht hin v khc phc kp thi tnh trng h hng nu c ca khi ht. 3.1.2. Giai on tin x l ht du Cc ht c du thng cha t 1/ 4 n 3/ 4 lipid. Thnh phn lipid ny khng nm dng t do m c kt hp cht ch vi cc thnh phn khc trong nguyn liu nh protein, glucid v c gi li trong ni bo ht. Chnh v nguyn nhn ny, ht du trc khi c tch chit cn phi tri qua qu trnh chun b nhm mc ch: Tng hiu sut qu trnh trch ly: Du c di chuyn ra ngoi b mt ht qua cc cng on chun b. Gip nguyn liu c cu trc tnh cht ph hp cho qu trnh tip theo. Gim hao tn nguyn liu.

Hai cng on ch yu trong qu trnh tin x l l tch v ht v nghin ht du. 3.1.2.1. Tch v ht (i) Mc ch Tng hm lng du ca nguyn liu ch bin: Du trong m tp trung ch yu nhn ht, v qu v v ht c mt lng rt t vi thnh phn khng ging thnh phn lipid nhn. V vy khi ch bin hu ht cc loi ht du cn tin hnh tch nhn, m cha du ch yu khi lp v ngoi ca ht cha t du. Ngoi ra, v qu v v ht c tnh xp, hp thu du, hnh thnh lin kt gi du li v, tng tn tht du. Nng cao nng sut thit b cng ngh: V qu v v ht c bn c ln hn rt nhiu so vi nhn s gy gim hiu sut lm vic ca my, thit b, gy chng mn cc b phn lm vic ca my. Tng cht lng du: Lipid ca v ht vi thnh phn ch yu l sp v cc cht tng t ln vo du s lm gim gi tr cm quan cng nh cht lng du. Phng php tch v ht

(ii)

Qu trnh tch v ht bao gm cc bc chnh: ph v v ht, xay xt v phn ly hn hp sau xay. Ty thuc tnh cht c l ca cc m ht du, my xay xt v c thit k quy trnh lm vic theo cc nguyn l khc nhau. Yu cu i vi cc my xt v l ch ph v
32

Cng ngh ch bin du m thc phm

Trn Thanh Trc

v, gi cho nhn khng xay xt. Khi xt v, cng c chi dng cho ph v v v gii phng nhn. Di tc ng ca ti trng p ln v ht, v s b ph v. Cc phng php ph v v ht thng c s dng trong cng ngh sn xut du: - Ph v v ht do ma st vi b mt nhm S dng thit b c vnh nhm trn thn hay my xt kh ng hc, chuyn ht vo my vi vn tc xc nh, tip xc b mt ht vi b mt nhm hnh thnh lc cn hm chuyn ng ca ht, v s trc ra khi nhn. - Ph v v ht do s va p ln b mt rn Nguyn l: V ht chuyn ng vi vn tc no (khng c nh) va p ln b mt rn chuyn ng, v ht v ra tch khi nhn. Ty thuc loi ht m vn tc dng ht khc nhau. Th d nh trong tch qu trnh tch v ht hng dng, vi vn tc 10 m/s, v bt u trc khi ht, khi tng vn tc 65 m/s, v b ph v hon ton, tuy nhin vi vn tc ny, t l ht b l 25%. Thit b s dng cho qu trnh tch v ht theo phng php ny c th l my xt kiu cnh ba, my xt ly tm. - Ph v v ht do ct ht bng c cu dao Nguyn l: Ht ri vo khe gia cc dao chuyn ng v dao tnh, cc li dao b tr trn a quay s xt v, gii phng nhn. Thit b: My xay da, xay dao. - Ph v v ht do nn p trong khe gia cc trc quay Ht ri vo khe trc quay ca my cn 1 i trc, c 2 b mt nhn v mt nhm, rnh kha s b nn, v b x nt ra v tch khi nhn. (iii) Cc nhn t nh hng n xay xt v ht - m Trong trng hp m v < m nhn: khi ph v v kh gin, nhn m dai, gi nguyn c hnh dng nhn v d dng tch khi v. Vi m khi ht khc nhau, v s trc khng u trong qu trnh xay xt. Ty thuc loi ht, yu cu m khc nhau. Nhn chung, m ph hp nm trong khong t 7%- 8%. m ht thp, chi ph in nng gim nhng ht qu kh, d v. Khi m ht tng: Nu c ht c chnh ph hp vi vn tc, v d b ph v, lng nhn nguyn cao, nhng chi ph in nng tng. Trng hp c ht khng ph hp vi vn tc, lng nhn nguyn gim r rt. - Kch thc ht Khi ht ng u v kch thc, hiu qu xt v tng, d dng iu chnh chnh xc ch lm vic ca my xt.

33

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Vi khi ht c cng m, ht ln d trc v hn ht b, ng thi vic tiu th in nng cng t hn. Th d: Ht hng dng c m 6-7 %, vi c ht 6 mm, vn tc xt 31m/s; vi c ht < 6mm, vn tc xt 34 m/s. - c im ht Ht c phm cht khc nhau nh kch thc, dy v, t l v/nhn khc nhau, hiu qu xt s khc nhau. Ht c bn ln, c ht nh, khi lng nh, nhn nhiu, vn tc ph v v tng. - ng lc ph v v ht V ht chu tc dng ca ngoi lc do cnh ba ca tay quay va p ln ht- lc nn y, lc ma st gia cc ht vi nhau, ma st gia ht v thit b. Ngoi ra, ht cn chu tc ng ca ni lc l lc un cong, lc bin dng n hi ca ht. Ht chu nn ng hc mt i mi lin h bn vng gia nhn v v, ht b rn nt, nhn tch khi v ht. V ht cn do cnh bin ca cc cnh ba lm v hoc b v trong lc bay t mt cnh ba vo thnh trong lng my. Nhng ht khi ba p khng lc lm v v, khi vng vo mt rp ca lng my s b v tip tc. (iv) Phn ly hn hp xay Thnh phn hn hp sau xay ch yu gm: 3.1.2.2. Nhn nguyn, nhn na, Mnh nhn v ln, nh, trung bnh, V nguyn, nt, Bi du (cm). Phng php tch v khi nhn

Sau qu trnh xay, c th tch ring tng thnh phn trong hn hp ra khi nhau, qu trnh phn ly bng sng phn loi kch thc hay s dng tnh cht kh ng hc ca cc thnh phn phn ly nh qut gi c ng dng. Cc thit b phn ly thng dng nh: - Sng qut Nhim v ch yu ca my sng qut l loi b trit v khi nhn vi tn tht du theo v t nht. My sng qut lm vic bnh thng khi sn xut kh du c v thp, t l v cho php trong nhn khng ln hn 1,6%, thng thng khng vt qu 3%. Khi dng nhn trch ly, t l v cho php trong nhn khng ln hn 8% nhm tr gip cho
34

Cng ngh ch bin du m thc phm

Trn Thanh Trc

qu trnh khuch tn du. Hm lng du trong v thi khng vt qu 0,5%. Nng sut: 50-60 tn ht/ngy. - Sng in My sng in gm 2 phn: phn tnh in (in cc) v phn khung sng phn tch nhn v v da trn s khc bit tnh cht vt l v in l ca chng. Nng sut 200 tn ht/ngy. T l nhn ln theo v <0,26%. Hiu sut phn ly 97,6- 98,2%. - Sng p My sng p lm vic theo nguyn l tc ng c hc ln hn hp xay. Qu trnh tch nhn khi v, ht nguyn v, ht b ct dp c thc hin theo 2 bc: - u tin p tung nhn ra khi cc ht b v v v. - Tch ring nhn ra khi v bng sng. Lng ht nguyn v ln theo v thi 1%. - Sng tinh My lm sch lin hp gia my sng lc kp v qut gi. Hn hp xay c phn u ln mt sng trn. Nhn v cc phn v vn lt sng ri xung mt sng di. Ht nguyn v, nhn nguyn v v khng lt sng ri vo vng hp gi. Qut ht ly v dn theo dng khng kh vo xylon, sau vo my sng p, ht khng lt sng trn, ri xung hc cha, t em xay li. Nhn v v vn ri xung mt sng di c chia 2 thnh phn: nhn lt sng ri xung tm hng , v khng lt sng trt trn b mt sng xung hp gi. Dng khng kh do qut gy ra tip tc ht mt phn v, phn v cn li trn mt sng di ri chung vi dng nhn lt mt sng di. Nng sut my sng tinh 70 tn ht/ ngy. Nhn ra khi sng di ca my sng tinh c lng v khng ln hn 1012%. 3.1.2.3. Nghin nguyn liu cha du (i) Mc ch - Ph v cu trc t bo nguyn liu cha du du d dng thot khi phn protein khi p hoc trch ly. - To tnh ng u cho khi bt nghin, y l iu kin thun li cho qu trnh chng sy sau ny. Nu khi bt nghin c hnh dng v kch thc khng u, hiu sut p tch du ch mc thp. (ii) K thut nghin Mun ph v t bo ca mt vt th cng thng phi s dng lc c hc. Ty thuc bn c hc ca tng loi nguyn liu m s dng cc loi lc nghin khc nhau. Do vic chn mt loi thit b nghin phi da vo tnh cht c hc ca nguyn liu kt hp vi yu cu bt nghin.
35

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Cc loi my nghin thng s dng: nghin trc (my cn trc), nghin ba, nghin a... Trong , my nghin trc c s dng ph bin nht. Ty thuc loi nguyn liu, iu kin nghin khc nhau: - u phng - m trc khi nghin < 8,5%. - S dng my nghin 2 i trc. - Mc ph v nhn (lng bt lt sng cc ng knh khc nhau): Vi ng knh d= 1mm l 10-15%, d= 2 mm t 70-80%. - Da Ci da c hm lng du cao, kch thc dy v di. Do , trc khi nghin cn ct ci da thnh tng mnh c chiu di 20- 25 mm. Nghin qua 2 thit b : - Nghin ba n kch thc lt qua l ry d=1 mm l 15%. - Nghin nh bng my nghin 2 i trc. - u nnh (u tng) u nnh c hm lng du tng i cao, kch thc ht nh, thng s dng my nghin 2 i trc hay 1 trc, c rnh kha. Mc ph v nhn d= 1mm xp x 60%. (iii) S bin i tnh cht ca nguyn liu trong qu trnh nghin - S ph hy cu trc t bo u im khi tin hnh nghin cc ht cha du l cu trc cc m t bo b ph v, du t bn trong ni bo gii phng ra ngoi b mt, tng hiu sut qu trnh p hay trch ly. Tuy nhin, qu trnh ny lm cho b mt t do ca nguyn liu tr nn ln, du trn b mt nguyn liu tip xc vi khng kh, qu trnh oxy ha du (i ha) din ra nhanh chng. Trong qu trnh nghin, mt phn du trong t bo c thot ra trn b mt v nm li di tc dng ca lc lin kt phn t, mt phn du cn st li s nm yn trong cc mnh t bo b ph hy, gy tn tht du. Nu lc nghin cng nh th hm lng du gi li trong nguyn liu cng nhiu. - Bin i ha hc v sinh ha ca ht khi nghin Du trong ni bo sau khi gii phng ra do vic ph v cu trc t bo khi nghin, hp ph trn mt din tch rng ln b mt cc ht bt. Trong qu trnh , nguyn liu nguyn liu c nhng bin i ha hc v sinh ha nht nh. Nguyn nhn ch yu do: Tc ng c hc ca lc nghin. Tc ng ca nhit sinh ra do ma st gia nguyn liu vi b mt nghin v gia nguyn liu vi nguyn liu.
36

Cng ngh ch bin du m thc phm

Trn Thanh Trc

S bin i sinh ha thng xy ra trong qu trnh nghin ch yu l do s bin tnh protein vi mc khc nhau do tc ng c cng nh tc ng nhit. Tuy nhin, s bin tnh ny khng su sc do thi gian tc ng ca lc nghin v nhit ln nguyn liu khng di. Ngoi ra, qu trnh nghin ht cn l nguyn nhn lm cho cc h enzyme trong t bo b ph v gim mt phn hot tnh, sau khi b ph v cu trc, to kh nng tip xc gia du v oxy, khng kh m ca kh quyn, cc qu trnh oxy ha v thy phn du s din ra, cng h hp ca ht tng. Trn b mt bt, c s pht trin mnh cc h vi sinh vt, gy mt du v cc thnh phn khc nh protein, glucid. Cng cc qu trnh ph hy xy ra trong bt cng mnh khi du c gii phng ra di dng mt lp mng mng, ph b mt bn trong cng nh mt ngoi ht bt. (iv) Cc yu t nh hng n qu trnh nghin - m nguyn liu Ht m do hn nhng t dn hn ht kh, lm cho s bin dng do tng khi m ht tng. Ht m, khi nghin s b cn dp, khng b p v, d bt vo trc nghin, bt nghin thot ra khi khe trc c dng dt, trong khi t ht kh s thu c bt ti mn, nhiu cm, tm. m ca ht v nhn nh hng ln n hiu sut nghin: m thch hp cho qu trnh nghin ty thuc vo loi nguyn liu, hm lng du trong tng loi nguyn liu. i vi ht c cha hm lng du cao, m nguyn liu cng thp, v ngc li, ht c hm lng du thp, m c th cao hn. Th d : i vi u phng, m gii hn l 6- 7%. i vi da, m gii hn l 7-8 %. - Hm lng du trong nguyn liu Ht c hm lng du cao, nht cao, khi vo khe trc, u tin b cc trc nn du thot ra v bi trn b mt nghin, gim ma st nguyn liu v b mt nghin, cc trc cun bt vo khe rt kh, lm gim hiu sut nghin. - Nhit nghin Khi nhit tng, tnh do ca nguyn liu cng tng, kh nghin t yu cu thch hp. Vi m thch hp, nhit nghin khng ln hn nhiu so vi nhit khng kh. Nhit nghin thch hp 25-45oC. (v) Cc ch tiu v bt nghin nh v mng: Bt nghin cng mng cng nh, du trong nguyn liu d dng tch ra khi p hay trch ly, khi bt d tip xc vi nhit v hi
37

Cng ngh ch bin du m thc phm

Trn Thanh Trc

nc trong ni chng. Bt qu vn d vn cc, cnh khuy kh lm vic, hi khng thot ra khi chng v sy. T l v ln trong bt: V cng nhiu t l tn tht du theo kh du cng ln, cht lng du v kh du cng km. T l v ln trong bt c xc nh hm lng x trong bt nghin v nhn ht. acid v mi: y l ch tiu quan trng trong trng hp bt nghin khng c s dng ngay. Bt c acid, mi mc hc cn em ch bin ring (thnh phm c cht lng xu).

Mc d vy, khi bt sau khi nghin rt kh t c s ng u cao. Nguyn nhn ch yu do bn ca bn thn vt th phn b khng u nhau trn ton b cu trc ca ht. Chnh v th, khi c ngoi lc tc ng vo th s phn hy xy ra nhng khu vc c s phn khng yu hn. Mt khc, ngoi lc tc ng ln vt th cng phn b khng u nhau v cng v phng ca lc. nhng gc cnh, vt th rn chu tc dng ca lc ln, do , s phn hy xy ra mnh. my nghin trc, hin tng ny din ra phc tp hn v khi ht ri vo gia khe trc th v tr ca ht nm khe trc khng ging nhau nn chu tc ng ca lc khng u nhau. Hn na, bn thn nguyn liu c kch thc khc nhau nn di tc ng c hc ca lc nghin, nguyn liu b v thnh tng mnh c kch thc khc nhau. Ngoi ra, do nhng thay i v ha hc v sinh ha nn bt nghin d b chua, ch s acid tng cao, kh bo qun. Cn tin hnh nghin v chng sy song song, trnh vic thay i cht lng du v hiu qu tch du. 3.1.3. Chng sy bt nghin (gia cng nhit m) 3.1.3.1. Mc ch Chng sy bt nghin l qu trnh gia cng nhit m cho khi ht nhm mc ch ch yu l to s ng u cho khi ht v to iu kin tt cho qu trnh tch chit du t hiu qu cao nht. Qu trnh chng sy s ph v lin kt t nhin gia phn bo v phn khng bo, gip du thot ra dng t do di tc dng ca nc v nhit. Ngoi ra, nh vo cc tc ng ny to cho du c nht thch hp (thp nht), to tnh linh ng cho du. V hot enzyme khng mong mun, xc tc qu trnh phn hy du (lipase, lipoxygenase, phospholipase). Lm mt tnh c ca nguyn liu nu nguyn liu c cha c t. Mt khc, chng sy cn lm thay i mt phn v mt ha hc theo chiu hng tch cc cho cc giai on k tip nhm m bo cht lng sn phm cui: Protein b bin tnh nhit nn tnh do ca bt p tng, tiu ha ca kh du tt hn.
38

Cng ngh ch bin du m thc phm

Trn Thanh Trc

3.1.3.2 Cc bin i bt nghin khi chng sy Do nh hng ca nhit v hi nc khi chng sy, cc cht trong khi bt nghin c nhng thay i v tnh cht vt l, ho, sinh (i) Cc bin i vt l Trong giai on lm m, cc cht phi lipid s trng n. Nh qu trnh lm m c thc hin nhit khng cao (50-600C) nn bt ch trng thi lin kt v trng n nhng khng b h ha, iu ny gip cho tnh do ca bt tng ln. Trong cc ht bt trng n mi lin h gia du v cc thnh phn phi lipid b yu i, chiu dy cc mng du tng dn v chuyn ln trn b mt cc ht bt. Do phn a nc ht nc trng n, th tch ca bt cng tng ln. Khi du t bn trong cc khe vch chuyn ra pha mt ngoi. Tc trng n lc mi bt u ht nc ln, sau gim dn v n cui qu trnh th bt khng cn ht nc na. Tc thm nc ca bt ph thuc vo: - iu kin lm m, ch yu l s o trn, - Tnh cht ho nc trong nguyn liu, - Khi lng nc lm m, - Hm lng du trong nguyn liu. giai on sy, nhit tng n 105oC nhm bc thot bt mt phn nc, iu ny dn n s bin tnh protein lm thay i c tnh bt, bt tr nn cng v c tnh n hi. S bin tnh ca protein gip cho lin kt vi du gim, nht du gim lm tng tnh linh ng ca du, du d dng thot ra khi p Nu nhit tip tc tng n 150-180oC, bt chng sy tr nn chy lng, mc d protein bin tnh su sc. (ii) Bin i ho hc Cc cht protein trong bt chng sy nhit 75-80oC v m 10% b bin tnh su sc. Mc bin tnh ca cc cht protein trong thi gian gia cng nhit m ph thuc vo nhit v thi gian chng sy. Di tc dng ca nhit , cc glucid v protein s tng tc theo phn ng caramel v Melanoidin. Hai phn ng ny to ra cc sn phm c mu sm lm cho kh du v du cng b sm mu, gy nh hng n cht lng du v kh du. Qu trnh gia nhit cn lm cho lin kt ca phospholipid vi cc thnh phn khc b ct t, gii phng phospholipid t do. Phospholipid t do d ha tan trong du lm cho hm lng phospholipid trong du tng. Nhit cn l nguyn nhn thc y cc qu trnh oxy ha du lm gim cht lng du. (iii) Cc bin i sinh ho giai on u chng sy, nhit khng cao (50-60oC), ng thi m tng nn cng hot ng ca cc enzyme thy phn du tng. Song song , s sng v hot ng ca cc vi sinh vt cng tng lm nh hng khng tt n cht lng bt
39

Cng ngh ch bin du m thc phm

Trn Thanh Trc

chng sy. nhit cao hn, trong giai on sy, hot ng ca cc enzyme v cc vi sinh vt b c ch v protein b bin tnh. 3.1.3.3.Yu cu c tnh k thut ca bt chng sy Bt chng sy phi c c tnh k thut ph hp vi iu kin lm vic ca my p hoc trch ly. Ty theo tng loi nguyn liu, c cu ca thit b m bt chng sy c nhng c tnh k thut khc nhau, nhng yu cu chung quan trng l mc ng nht ca khi bt. Mc ng nht chung: khi bt phi c tnh ng nht v kch thc, hnh dng, m, tnh do, n hi... Mc ng nht ni ti: ng nht v c tnh b mt v c tnh bn trong ca cc phn t bt.

Nu bt khng t ng nht chung cng nh ng nht nt ti th hiu qu thot du s gim. Tuy nhin, trong thc t sn xut kh t c c hai ng nht ny. m ca khi bt sau chng sy thng t 8-12%. 3.1.4. Chit tch du bng qu trnh p 3.1.4.1. C s l thuyt ca qu trnh p du

Khi u ca qu trnh chit tch du c tin hnh bng bin php p s dng hi nc, tin trnh ny c thc hin theo bin php th cng, gin on (batch). n nm 1092, qu trnh tch chit du lin tc bng thit b p trc vt c Anderson pht minh v a vo s dng. C ch p tch bng trc vt ny da trn vic thit k cu to th tch gim dn ca vt Archimede trong lng ng. Ngay lp tc, c ch ny c ng dng nh mt phng php tiu chun v ph bin nht cho qu trnh chit tch du ca hu ht nguyn liu. Thit b c bn ban u ny c ci tin v hon thin dn, gip hiu sut tch du ngy cng nng cao. Nh thit k c bit ca vt ti, du c gii phng ra khi bt nghin do s to thnh p lc trong my p - do s nn nguyn liu v sc phn khng ca nguyn liu: Bt chng sy sau khi c chun b c cu trc n hi v c l nht nh, phn protein ca bt c tnh do rt cao, d dng bin dng khng phc hi v trng thi c. Du phn b trong cc khe vch v trn mt cc ht bt l cht lng, nht nh nhit cao. Khi bt b p trong lng my, p lc hnh thnh gip du t cc khe vch thot ra. S thay i p lc ln hay nh ph thuc vo cu to lng p, trc vt v c tnh c l ca bt p. Cu to thit b: S thay i ng knh lng p, chiu di bc vt, thanh gt ca ra kh. c tnh c l ca bt p: + Bt nho, nc c, my khng to p lc.
40

Cng ngh ch bin du m thc phm

Trn Thanh Trc

+ Bt kh, trc vt khng quay c, gy h my. Trng hp thit b c th lm vic c, p lc to thnh thng rt cao, nhit p cao, bt sm mu, kh du c mu nu xm. Nu p lc tng cao, tnh chy do ca bt cng tng, lm tc khe cn thot du. 3.1.4.2. Cc yu t nh hng n hiu sut tch du (i) Mc nghin ht Bt chng sy khng ng u, kh nng ht m vi lng cn thit cng khng ng u v tc , lng m phn phi khng ng nht ton khi bt, hiu sut chit tch gim. Ngoi ra, cu trc bt nghin phi c ph v mc ti a v nu bt nghin c kch thc ln, ng i ca du di nn du kh thot ra di tc dng ca lc khuy. (ii) S lng v ln trong khi bt nghin V ln trong khi bt nhiu, lng nc lm m cng tng, thi gian, ngoi ra v c thnh phn ch yu l cellulose kh nng ht du cao lm gim hiu sut. (iii) Mc lm m v nhit chng sy Mc lm m v nhit chng sy phi thch hp bt c tnh cht c l thch hp (do, n hi). trng thi ny, di tc ng ca cnh khuy, du thot ra d dng. Nu bt qu kh khi chng sy bt khng do, khng b vn thnh cc c kch thc nht nh. Khi p, bt ri rc, du khng thot ra c. Nu bt qu nho, du c gi li trong cc khe vch t bo, cc t bo li lin kt cht ch vi nhau do bt qu t, lm tc cc ng thot du.

(iv) Thi gian thot du ng vi mi thit b (c th tch, tc khuy, din tch v nhng v tr nhng l li thot du khc nhau) cn thi gian thot du nht nh. Thi gian thot du c tnh bng hiu s gia thi gian t lc bt i vo n khi kh du thot ra. Chnh v th, nu thi gian thot du ngn, du thot ra cha ht; ngc li, thi gian thot du di, nng sut gim. (v) Cu to thit b Mc tch kit du t bt cn ph thuc vo nhng nt c bit ca kt cu lng p, c hnh gn vt, bc vt... 3.1.4.3. Cc bin php p du c bn Ty thuc vo tnh cht nguyn liu, vic chit tch du t ht du c thc hin theo cc bin php khc nhau: Chit tch theo 2 giai on (p s b trc khi p kit hay trch ly) hay p trc tip (1 giai on).
41

Cng ngh ch bin du m thc phm

Trn Thanh Trc

p s b: s dng thit b p du c p sut to thnh thp, iu ny dn n lng du cn st li trong bnh du khong 15-25%. Lng du cn li c tch chit bng bin php trch ly hay s dng thit b p kit. p trc tip: my p c thit k vi p sut to thnh trong p cao hn, du c chit tch ra khi nguyn liu vi hiu sut cao, lng du cn li trong kh du dao ng trong khong 4-7%. K thut ny yu cu nng lng s dng ln hn, ng thi nhit ca bnh du gia tng trong sut tin trnh p. iu ny c th l nguyn nhn lm cho du d b oxy ha v i ha, ng thi xy ra cc bin i lm gim phm cht du. Chnh v th, vic lm lnh h thng trong sut qu trnh p cn thit phi c tin hnh nhm ngn cn tc ng xu ca nhit .

Cho n trc nm 1990, qu trnh tch chit du bng p kit mt ln t khi s dng do lng du st li sau khi p vn cao. Tuy nhin, do vn bo v mi trng, qu trnh p kit c p dng rng ri hn nhm hn ch lng dung mi s dng v thi loi. Ngoi bin php p trc vt thng thng, mt s loi du c cht lng cao nh du olive thng c tch chit bng p lnh. phng php ny, khng c giai on x l nhit c p dng cho nguyn liu trc khi tch chit thit b p trc vt. Qu trnh p lnh c s dng nhm mc ch ngn cn qu trnh pht sinh mi trong du. S tng qut ca qu trnh chit tch du t ht cha du c tng hp hnh 3.2.

Nguyn liu Tin x l

Ht du, thu hoch Lm sch, sy kh Ht du, bo qun Tch v, nghin Chng sy bt nghin p s b Nghin ti Bnh du p kit Bt (flakes) Trch ly Toasting
Du th Bnh du B du

Gim kch thc X l nhit - m Chit tch du 1 Giai on trung gian Chit tch du 2 Sau x l Sn phm cui

Loi dung mi Thy ha


Du th 2 Lecithin

Hnh 3.2. S chit tch du t ht du

42

Cng ngh ch bin du m thc phm

Trn Thanh Trc

3.1.5. Chit tch du bng phng php trch ly Trch ly du c thc hin da trn c tnh ha tan tt ca du thc vt trong cc dung mi hu c khng cc nh xng, hecxan, dicloetan ..., ch yu l hexan. Vic chuyn du phn b bn trong cng nh mt ngoi cc cu trc vt th rn nh ht, bt chng sy, kh du vo pha lng ca dung mi l mt qu trnh truyn khi xy ra trong lp chuyn ng, da vo s chnh lch nng u trong nguyn liu v dng chy bn ngoi. Khai thc du bng phng php trch ly em li hiu qu kinh t cao, c nhiu nc trn th gii p dng do c nhiu u im: My mc thit b c c gii ha v t ng ha hon ton nn quy trnh sn xut lin tc, nng sut thit b cao, thao tc d dng, hiu sut lao ng cao. Trch c trit hm lng du t nguyn liu, hm lng du cn li trong b rt thp (0,1- 0,3%). Do , du tn tht trong qu trnh sn xut khng ng k. i vi cc loi nguyn liu c cha hm lng du thp (17- 18%) v loi nguyn liu cha du qu th ch dng phng php trch ly c hiu qu khai thc cao.

Tuy nhin, qu trnh trch ly i hi h thng trch ly phi m bo, trnh hin tng chy n do dung mi c nhit si thp, dung mi s dng c cht lng cao, ph hp vi tng loi nguyn liu nhm trnh tn tht cng nh gim pht cht ca du. 3.1.5.1. Bn cht ha l ca qu trnh trch ly Bn cht ca qu trnh trch ly l qu trnh ngm chit du trong dung mi hu c. y l kt qu ca 4 qu trnh kt hp: S di chuyn vt l ca du t ht, Kh dung mi v ht tch du: sn phm l kh du c s dng trong ch bin thc n gia sc, Tch loi dung mi t du trch ly, Thu hi dung mi cho cc qu trnh s dng li.

Vic chuyn du t nguyn liu vo dung mi c thc hin nh vo qu trnh khuch tn, trong : - Khuch tn phn t (20%): Chuyn du t ni tm nguyn liu vo dung mi. - Khuch tn i lu (80%): Chuyn du t b mt nguyn liu vo dung mi. Qu trnh trch ly du thc vt din ra theo 2 giai on: Giai on u (Khuch tn i lu ca du thc vt vo dung mi) Trc tin din ra s thm t dung mi trn b mt nguyn liu, sau thm su vo bn trong nguyn liu to ra mixen (dung dch du trong dung mi). Sau khi y cc bc khng kh trong khe vch t bo ra ngoi, mixen chim y cc khe vch trng
43

Cng ngh ch bin du m thc phm

Trn Thanh Trc

v thc hin ha tan du trn lp b mt. Sau nh dung mi thm su vo cc lp bn trong, tip tc ha tan du phn b trong cc ng mao dn bc kn. Qu trnh ha tan du vo dung mi tip tc din ra n khi t s cn bng nng mixen lp bn trong vi lp mt ngoi ca nguyn liu. Vic to mc chnh lch thng xuyn n nh gia nng mixen trong nguyn liu v bn ngoi nh dng dung mi chuyn ng mang nguyn liu trch ly. Giai on hai (Khuch tn phn t ca du thc vt vo dung mi) Dung mi tip tc thm su qua cc thnh t bo cha b ph v v ha tan du trong cc khe vch t bo. Lng du cn st li trong ni tm nguyn liu ch chim khong 20% do dung mi thm rt kh khn vo cc t bo cha b ph v ny. ha tan cc cht ph thuc vo lc tng tc gia cc phn t dung mi v cht tan. Cng lc tng tc ny do thm in mi quyt nh, th hin mc phn cc ca cc thnh phn hp thnh phn t cht . Do cc loi du thc vt s ha tan tt trong cc dung mi c thm in mi gn vi thm in mi ca du thc vt ( thm in mi ca cc loi du thc vt nm trong khong 3,0- 3,2). Cc dung mi c thm in mi >20 c kh nng ha ln trong nc (bng 3.1).
Bng 3.1. thm in mi ca mt s dung mi hu c (nhit 20oC) Dung mi hu c Xng Hexan Benzen Dicloetan Axeton thm in mi 2,00 1,89 2,20 10,36 21,50

Ngoi ra, trong du thc vt cn c mt lng acid bo t do, s lng acid bo t do tng, tnh ha tan ca du trong dung mi tng. Du trong cc dung mi hu c to thnh dung dch phn t (dung dch tht: lipid, acid bo t do cn thit, vitamin tan trong du,lipid mang sc t...), trong lc , du chit t nguyn liu c du trong iu kin sn xut bao gi cng ko theo vi du mt lng cc hp cht khng c tnh bo (phospholipid, sp, cn x phng) chuyn vo dung mi lm cho mixen c tnh keo. V vy, mixen va l dung dch c c tnh phn t va c c tnh keo. 3.1.5.2. Cc dng thit b trch ly du Thit b trch ly thng c cu to phc tp do m bo tnh an ton. Ty thuc tng loi nguyn liu m cc qu trnh trch ly khc nhau c p dng. Hin ti c hai loi thit b trch ly c s dng ph bin: Thit b trch ly ngm chit (Percolation extractor) v thit b trch ly kiu nhng (Immersion extractors)
44

Cng ngh ch bin du m thc phm

Trn Thanh Trc

(i) -

Thit b trch ly ngm chit (Percolation extractor) Dung mi c bm vo h thng v phn phi thng qua h thng bng chuyn ca bnh du, c chiu dy thay i theo kiu trch ly ngc dng. Kiu thit k khc nhau ty thuc vo hng thit k, qu trnh sn xut.

(ii) Thit b trch ly kiu nhng (Immersion extractors) Ht c ngm hon ton trong dung mi. Qu trnh trch ly cn khuy o lin tc nhm trch vic hnh thnh nng dung mi cc b mt s v tr. Trong trng hp ny, s hnh thnh nhng phn t nh tng. Thit b hot ng lin tc hoc gin on. Thit b trch ly Hildebrandt c s dng ph bin nht trong qu trnh trch ly kiu nhng (hnh 3.3).
Nguyn liu trch ly

B du sau trch ly

Dung mi

Hnh 3.3.Thit b trch ly Hildebrandt

3.1.5.3. Dung mi trch ly du (i) Cc loi dung mi thng dng Xng: Cu to gm mt chui nhng hydrocacbon mch thng, cha no hay dn xut ca hexobenzen v cc ng ng. Ngoi ra, trong thnh phn ca xng cn c cc hydrocacbon no. Nhit si khong 70- 120oC. Xng khng tan trong nc. Kh nng ha tan du m ca xng l 1:5, kh nng ha tan du m tng khi tng phn nh c nhit si thp. n- hexan: Cht lng, d bay hi, nhit si t 66,7- 69,3oC. Khi lng ring 663 kg/m3 15oC. n- hecxan l mt loi xng trong thnh phn khng ln hydrocacbon cha no v thm, c kh nng ha tan du v m bt k t l no.
45

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Propan v butan: Dung mi tin tin, khi s dng di p sut d 0,4- 1,2 MPa s rt ngn c qu trnh trch ly 2- 3 ln. Dung mi ny ch ha tan mt lng rt nh cc cht khng c c tnh bo. Ru etylic: Cht lng, nhit si 78,3oC, nhit bt la 404oC. Ru tan trong nc bt k t l no. Tuy nhin, c th dng ru etylic 96% trch ly du nnh. Axeton: Cht lng, c mi c trng, nhit si 56oC. Hi aceton trong khng kh c th bt la, axeton ha tan tt trong nc bt k t l no, kh nng ha tan du m l 1:5. Axeton l dung mi chuyn dng i vi nguyn liu cha du c ln nhiu phospholipid.

46

Cng ngh ch bin du m thc phm

Trn Thanh Trc

(ii) Yu cu chung i vi dung mi trch ly du p ng yu cu kinh t, m bo vn tc qu trnh trch ly, t tn tht khi thu hi, trch kit du trong nguyn liu. Thnh phn ng nht, khng xy ra s phn ly dung mi thnh cc hp phn. Dung mi cn c sch cao, khng ha tan cc hp cht l c trong nguyn liu ngoi du, khng tham gia phn ng vi cc nguyn liu thnh cc hp cht mi, trung tnh i vi nguyn liu. Nhanh chng ha tan du vi bt k t l no nhit thp, d ct ra khi b du, d ngng t. Khng c tc dng ph hoi thit b, khng c c cht khi cn li trong du v b du, khng gy mi v l cho sn phm. nht thp nhm to thun li cho qu trnh ngm chit t hiu qu cao. D ct ra khi b du, d ngng t.

3.1.5.4. Nhng nhn t nh hng n vn tc v kit du khi trch ly (i) Nhit trch ly Di tc ng ca nhit tng, cc phn t dung mi v du xy ra s chuyn ng hn lon lm tng vn tc chuyn du t nguyn liu vo dung mi, nh qu trnh trch ly t hiu qu cao. Ty thuc vo tng loi nguyn liu, hiu sut thu c dao ng khc nhau, tuy nhin ng vi mi loi, hiu sut trch ly thng gia tng theo s gia tng nhit (hnh 3.4).

Hiu sut trch ly (%)

Nguyn liu c trch ly A: Bnh u nnh B: Bnh u phng C: Ht hng dng D: Bnh ht ci du E: Bnh ht thu du

Nhit trch ly (oC) Hnh 3.4. nh hng ca nhit n hiu sut trch ly

47

Cng ngh ch bin du m thc phm

Trn Thanh Trc

(ii) Mc ph v cu trc t bo y l mt trong cc yu t c bn thc y nhanh qu trnh trch ly. Vic ph v ti a cu trc t bo nguyn liu cha du to iu kin cho s tip xc trit dung mi vi du. (iii) m nguyn liu trch ly Khi tng m s lm chm qu trnh khuch tn, bt qu m s tng s kt dnh cc ht bt nguyn liu trch ly, lm tc ng thot du, gim tc trch ly. m thch hp cho cc nguyn ly trch ly khong 8%. m trong nguyn liu trch ly s tng tc vi protein v cc cht a nc khc, ngn cn s thm su ca dung mi vo bn trong nguyn liu lm chm qu trnh khuch tn phn t v i lu. (iv) Kch thc v hnh dng ht Kch thc v hnh dng ht nh hng n vn tc chuyn ng ca dung mi qua lp nguyn liu. Nguyn liu trch ly bn, khng b v vn, trong qu trnh trch ly s to cc ht mn lng ng trn nhng phn nguyn liu cha b ph v cu trc, lm tc cc ng mao dn, dung mi s lu thng trn ton b mt lp nguyn liu. Mt khc, cc ht mn ny s b dng dung mi cun vo mixen, lm cho mixen ra khi thit b c nhiu thnh phn phn tn, gy phc tp cho qu trnh lm sch mixen. (v) Vn tc chuyn ng ca dung mi Tng vn tc chuyn ng ca dung mi tc lm tng nng mixen, tng tc khuch tn, rt ngn thi gian trch ly. Tuy nhin, nng mixen thu c long, hao tn nhiu dung mi. (vi) T l dung mi v nguyn liu Lng nguyn liu trch ly t l thun vi lng dung mi, ty thuc vo c tnh ha tan du ca tng loi dung mi. T l ph hp xc tin nhanh qu trnh trch ly, tch kit du trong nguyn liu, gim thp hm lng du trong b. 3.1.5.5. Phng php trch ly du thc vt trong cng nghip trch ly du t nguyn liu c du ngi ta c th p dng 2 phng php trch ly du gin on v trch ly lin tc. Tuy nhin, phng php trch ly gin on khng hon chnh nn hin nay t c s dng. Trch ly lin tc l phng php c bn tch du thc vt hin nay. Trong qu trnh trch ly, nguyn liu v dung mi c th chuyn ng cng chiu hoc ngc chiu (qu trnh trch ly ngc chiu, cng chiu). Phng php tin hnh: Ngm nguyn liu trong dng chuyn ng ngc chiu chuyn ng ca dung mi. Di ti lin tc nhiu t dung mi (hoc mixen long) ln lp nguyn liu chuyn ng. Trn ng chuyn ng ca nguyn liu ra khi thit b trch ly gp dung mi np vo ngc chiu.
48

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Qu trnh trch ly du t nguyn liu c du khng ph thuc vo kt cu thit b m xy ra ch yu do tng tc gia dung mi v du to thnh dung dch mixen. Mixen sau khi ra khi khu vc trch ly, em phn ly thnh du vo dung mi bng cch lm bc hi dung mi s thu c b du sch dung mi. Hi dung mi bc ra em ngng t - ti sinh hay phc hi t trng thi hi thnh trng thi lng, thu c dung mi gi l dung mi thu hi hoc dung mi hi lu. Sn xut du bng phng php trch ly cn mt lng ln hi nc lm cht ti nhit (s dng bc hi dung mi t mixen v b trch ly), in nng cn s dng t hn so vi p. 3.1.5.6. Lm sch mixen Mixen thu c sau trch ly, ngoi thnh phn du ha tan trong cn ko theo cc cht mu, phc phospholipid, cc ht b du v cc tp cht c hc khc. Cc tp cht ny c th ha tan trong mixen dng keo v khng tan trong mixen. Di tc ng ca nhit khi chng ct s c phn ng tng tc mixen, lm gim phm cht du, to ra lp cn ng kt trn b mt thit b. Cc cht ny cn lm cho du tng ch s acid, sm mu. Do , thu c du trch ly c cht lng tt, cn phi lm sch cc tp cht ha tan v khng ha tan trong mixen trc khi em chng ct dung mi. Cc phng php lm sch mixen ch yu hin nay: (i) Lng y l giai on u tin c s dng nhm tch s b cc ht tp cht khng tan trong mixen. Khi lng cc ht ny t tch ra di nh hng ca trng lng bn thn. (ii) Lc Lc mixen l qu trnh tch tp cht khng tan trong mixen bng cch cho mixen chy qua mt b mt vt liu lc. Cc loi vi lc khc nhau c kh nng lc sch tp cht ca mixen vi mc khc nhau. (iii) Ly tm y l qu trnh tch tp cht rn c kch thc nh ra khi mixen di tc ng ca lc ly tm. 3.1.5.7. Chng ct mixen Chng ct mixen l qu trnh phn ly dung dch mixen trong dung mi bng cch ct cho dung mi bay hi ra khi du khng bay hi. Thc hin bng cch un mixen n nhit bay hi ca dung mi, tin hnh cho n khi hi dung mi bc ra khi mixen hon ton. Hi dung mi khi bay hi c a qua thit b ngng t thu hi li.

49

Cng ngh ch bin du m thc phm

Trn Thanh Trc

3.2.

SN XUT DU T THT QU CHA DU (FRUIT FLESH OIL, PULP OIL) Qu trnh chit tch du t tht qu cha du kh khc bit so vi vic chit tch t ht du. Nguyn nhn ch yu c l do s khc bit v tnh cht v thnh phn nguyn liu. Nguyn liu th l tht qu cha nhiu nc, iu ny lm cho thi gian bo qun trc khi ch bin gii hn, thng thng qu c tch chit du ngay sau thu hoch. Trong qu trnh x l, cc mc khc nhau v c hc v t ng ha u c s dng. Ngoi ra, vic p dng phng php sn xut th cng rt khc bit so vi sn xut ln. Hai loi du c ch bin ph bin t tht qu l du c v du olive. 3.2.1. Du c Du c c sn xut v s dng rt rng ri cc quc gia chuyn trng c nh cc nc thuc Chu Phi, c tnh c hng ngn c s trch ly du c nhng vng ny. Cho n ngy nay, vic chit tch du c vn ch yu thc hin theo cc phng php p truyn thng. Hiu sut tch p du theo cc phng thc ny thng dao ng trong khong t 40-65%. Vic trch ly du theo quy m cng nghip b hn ch do qu c d b bin i, sinh c t v khng m bo cht lng khi vn chuyn xa. V mt l thuyt, qu trnh trch ly du c thc hin theo phng php c in. Tuy nhin, trn thc t sn xut, hu ht cc bc thc hin u c c gii ha. thi im thu hoch, lng acid bo t do trong du c thng nh hn 1%. Gi tr ny s gia tng nhanh chng, do yu cu phi c s kt hp tht nghim ngt gia qu trnh thu hoch v ch bin du. Cc bc ch yu trong qu trnh p tch du t tht qu c bao gm: Qu trnh tit trng: mc ch ca tin trnh ny l lm mm phn cung ni gia qu c trong bung ln, ng thi to khong trng gia phn tht qu v ht, nhm tch loi d dng phn ht c bc tip theo. Qu trnh tit trng cn nhm v hot cc enzyme v vi sinh vt c mt trong qu, c kh nng gy i ha, lm tng lng acid bo t do trong du. Tin trnh x l ny u c th c thc hin trong thit b tit trng vi dung tch khc nhau: t nh n ln, ty vo cng sut ca nh my. Phn tch: Bung c sau qu trnh tit trng c a qua thit b phn tch kiu trng (trc quay thng ng) nhm tch ring phn qu ra khi quy. Giai on chng (digestion): nhm mc ch phn tch tht qu t ht v ph v mng t bo gii phng du, gip qu trnh p tch du c d dng. iu kin chng ph hp cho qu c l 20 pht nhit 90-100oC. Thit b chng thng c thit k l thit b gia nhit hai v hnh tr thng ng c cnh khuy; nhit cung cp ch yu l hi nc. Giai on p: Bt nghin (hay cho - mash) thu c sau giai on chng c chuyn qua thit b p trc vt lin tc. Ging nh qu trnh p thu du t ht du, thit b p trc vt lin tc cng c thit k vi phn trc vt nm trong lng
50

Cng ngh ch bin du m thc phm

Trn Thanh Trc

ng hnh tr thng ng, hot ng theo c ch p sut to thnh trong lng ng tng dn theo s gia tng bc vt s tc ng ln nguyn liu, nh du c gii phng ra khi nguyn liu. Sn phm ca qu trnh p c phn tch thnh hai phn: phn rn l cht x v ht c (kh du); phn lng bao gm du v nc. Vi qu trnh chng ph hp (90-100oC, 20 pht), lng du cn st li trong phn kh du c th gim cn 5%, ng thi t l ht c b ph v c th gim thp di 15%. iu ny c ngha l, ch mt phn trong tin trnh xy ra s trn ln ca du c t tht qu vi du t ht c. Lng du hn hp ny hu nh khng ng k, chim ti a 3% tng lng du tch chit c. Giai on lc (gn) du th: trong thnh phn du th thu c sau giai on u qu trnh gn lc vn km theo s hin din vi mt t l ng k cht x, ct, sn. Cc tp cht ny s c tch khi du th da vo s khc bit v trng lng ring ca mi thnh phn. Sy du: Du c sau lc cn cha mt t l rt nh phospholipid hay dng gum. Nu du khng c lm kh, cc thnh phn ny s ht nc c trong du. Qu trnh ny din ra chm, n mt thi im nht nh s tr nn khng ha tan, y chnh l nguyn nhn to nn cc cn kt ta trong thit b bo qun du th.

3.2.2. Du olive Trong qu trnh chit tch du olive t tht qu olive, 2 phng php c bn c th c p dng l p v phn tch bng ly tm. Ph thuc vo cch thc phn tch du c chn la, qu olive s c tin hnh tin x l theo cc kiu khc nhau. Trn thc t, phng php thu hi l c s quan trng nht cho vic chn la kiu chit tch. Trong trng hp thu hi t nhin (hi qu bng tay), rt t tp cht nh l cy, t, ln vo nguyn liu khi so snh vi thu hi qu bng thit b c hc. - Lm sch v loi tp cht: cng on ny khng cn thit i vi p tch du do lng l cy v tp cht ln vo khng gy nh hng n qu trnh p, ng thi khng c tc hi n thit b p. Trong trng hp tch chit du bng ly tm, vic loi tp cht rt quan trng do chng d dng lm hng thit b. Cc tp cht ny c th c loi ra bng thit b t ng khi qu olive c ra vi nc lun lu. - Nghin qu Oil crushing: Mc ch chnh ca cng on ny l s dng lc c hc ph v mng t bo, gip du gii phng ra ngoi b mt, to iu kin thun li cho qu trnh tch kit du. Hai thit b c bn c s dng l nghin bng kim loi v nghin . thit b nghin bng kim loi, qu olive c nm p vo tng kim loi, qu trnh ny tiu tn t nng lng hn nghin . Tuy nhin, u im ca nghin l khng ln vt kim loi vo trong du sau tch chit. Mc d vy, khng
51

Cng ngh ch bin du m thc phm

Trn Thanh Trc

c s khc bit ng k v cht lng du khi nghin vi cc phng php khc nhau. Qu trnh nghin qu c th tin hnh lin tc hay gin on. - Sau khi nghin, khi bt nghin (paste) s c trn ln, gip cc git du kch thc nh kt hp thnh git ln, du c tch ra d dng hn. Qu trnh ny c tin hnh bng thit b khuy. - Chit tch du: Qu trnh p hay trch ly bng ly tm u c s dng. i vi phng php p, du c chit tch bng thit b p khung bn khng lin tc. Trong trng hp ny, vn cn mt lng du olive dnh trn khung lc. Du th c phn tch khi phn b du ln km trong du (mush) bng thit b ly tm. Khi s dng ly tm phn tch du, du sau ly tm c a qua h thng lc gn phn tch (i) phn rn t pha lng, (ii) du v nc trong pha lng.

3.3.

TCH CHIT M NG VT

Do c im ca m m ng vt rt nhy cm vi cc qu trnh phn hy, s pht trin ca vi sinh vt v cc bin i khng mong mun v cht lng xy ra nhanh chng do hot ng ca enzyme v cht oxy ha. Chnh v l do ny, cht lng m ph thuc mnh m vo cht lng ca nguyn liu th. Thm vo , m cht bo cn cha nhiu thnh phn thi, cc thnh phn ny khng c gi tr dinh dng cho c ngi v gia sc. Nguyn liu du th ch m bo cht lng tt khi m t bo c x l theo ng cch. Phng php trch ly m ng vt d nht l ct m thnh nhng mu nh v lm tan chy trong cho hay thit b nu m np. Qu trnh ny s phn tch sn phm thu c thnh hai phn: nc v cc phn khc c khi lng ring ln s chim v tr phn di thit b, m sau tan chy thu c phn trn thit b. Phn m c phn tch nh vo qu trnh chit v gn du. Vic phn ct c hc m m ban u c vai tr quan trng trong vic tr gip qu trnh ph v cu trc m t bo, gip du d dng thot ra khi nguyn liu. Gia nhit nguyn liu th cha du cng c chc nng ph v cu trc t bo v lm gim nht ca m. Mt trong nhng hiu qu ph ca qu trnh gia nhit ny l s tit trng vi sinh vt v v hot enzyme; thm vo , protein ng t l nguyn nhn ph v hp cht nh ha, gip phn tch d dng phn m c tan chy.

3.4.

DU C

Sn phm du c thu c ch yu t vic s dng c lm ngun cung cp cht dinh dng trong cc ba n hng ngy. K thut tch chit du c c tin hnh tng t
52

Cng ngh ch bin du m thc phm

Trn Thanh Trc

nh s dng i vi m ng vt. Sau qu trnh p tch du, phn b cn li rt giu protein v vn cha mt t l cht bo cao thng c s dng trong ch bin thc n gia sc; rt t trng hp p dng qu trnh trch ly du bng dung mi hu c xy ra.

53

Cng ngh ch bin du m thc phm

Trn Thanh Trc

CHNG 4. K THUT TINH LUYN DU M


4.1. GII THIU CHUNG

Du m th ly t nguyn liu, ngoi glycerid (khong 95%) cn cha mt s tp cht khc nh cn, v ht, xc qu hay cc thnh phn phospholipid, spChnh v vy, du m cha th t c cc yu cu s dng trong cng nghip cng nh trong thc phm. Mt khc nhng tp cht c th gy nhng bin i lm nh hng cht lng du m trong khi ct gi v bo qun. Mc ch ca tinh luyn l dng cc phng php khc nhau loi tr cc tp cht ra khi du, m bo c cc yu cu cht lng khi s dng trong cc lnh vc. Tinh luyn l k thut c s ca ch bin du m thc phm, nh c th ch bin du th thnh du tinh luyn t qui cch. S pht trin ca k ca thut tinh luyn m ra mt phm vi s dng cc ngun du khc nhau ngy mt rng ri, tng thm c nhiu sn lng du cung cp cho thc phm. Nhiu ngun du m khng c gi tr thc phm nhng qua tinh luyn li c th tr thnh nhng ngun du m thc phm tt. Ni cch khc, qu trnh tinh luyn du m nhm mc ch tch loi ti a cc thnh phn khng mong mun trong du; hay trong thnh phn du m sau tinh luyn ch hin din thnh phn glycerid v cc hp cht chng oxy ha t nhin, carotene c mong mun gi li trong du. Du m tinh luyn dng trong thc phm l loi du m t ch tiu cht lng cao nht v hon chnh nht. Qu trnh tinh luyn du m hon chnh bao gm cc cng on ch yu nh: Phng php tch loi c hc, Thy ha du, Trung ha, Ty mu, Ty mi.

Nhn chung mi cng on u c nhng tc dng v c im khc nhau nhm loi tr trit cc tp cht c trong du. Cn c vo thnh phn v cht lng du m th, ng thi ty thuc vo yu cu cht lng ca vic s dng du m tinh luyn m c th p dng ton b quy trnh tinh luyn hay chn la mt s cng on ph hp. V du m l mt hn hp vt cht phc tp, cho nn trong thc t phi dng nhiu phng php khc nhau i vi mi loi du m. Cc phng php c phi hp vi nhau theo mt trnh t xc nh to thnh cc quy trnh tinh luyn, trong mi phng php tr thnh mt giai on trong quy trnh sn xut.

54

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Tr mt vi trng hp c bit nh du olive, du c, b cacao v m heo thng c th s dng ngay sau tch chit hay ch kt hp thm phng php tinh luyn c hc (lc, ly tm), i b phn du m u phi p dng cc quy trnh hn hp. i vi nhng loi du m c cht lng xu, hoc du sau tinh luyn cn t cc yu cu cao thng p dng quy trnh hon chnh. Ni tm li vic xc nh quy trnh tinh luyn cho mi loi du m phi c xc lp da trn hai yu t c bn: - Bn cht cc thnh phn tp cht c trong du m, - Yu cu v cht lng i vi du m tinh luyn ph hp vi cc i tng s dng. Qu trnh tinh luyn hon chnh c th c tng hp theo s hnh 4.1.

Nguyn liu th

Du th

Thy ha du

Du sau thy ha

Tinh luyn ha hc

Tinh luyn vt l

Trung ha

Du sau trung ha Ty trng bng cht hp ph SP trung gian X phng Du sau ty mu t ty trng cha du Ty trng bng cht hp ph t ty trng cha du Du sau ty mu

Acid ha

Kh mi/Ty mu bng nhit Tch loi du Loi acidbo/ Kh mi/ Ty mu bng nhit

SP cui Du acid

Du tinh luyn

Cn du B cht hp ph

Du tinh luyn Acid bo

Nc thi cha acid hon chnh

Du thu hi

Hnh 4.1. S quy trnh tinh luyn du tng qut

55

Cng ngh ch bin du m thc phm

Trn Thanh Trc

4.2.

CC CNG ON CHNH CA QU TRNH TINH LUYN

4.2.1. Cc phng php tinh luyn c hoc Cc phng php ny ch yu l loi s b cc tp cht c trong du th nh v ht, rc...ln ng thi tch loi mt phn cc cht keo ha tan nh sp, phospholipid... Cc phng php ny thng c p dng i km vi cc qu trnh nh thy ha, trung ha, tch sp 4.2.1.1. Phng php lng Phng php ny da trn s khc nhau v t trng ca cc tp cht v du m phn ly. Sau mt thi gian yn nht nh, cc tp cht c t trng ln hn du s lng xung. Cc tp cht lng xung bao gm: cc tp cht c hc, nc trong du, cc thnh phn th rn i vi phng php lng, ngoi vic loi cc tp cht rn cn c kh nng loi tr mt s tp cht c tnh keo ha tan trong du nh: sp, phospholipid, protein ha tan ca cc tp cht ny trong du m s gim xung cng vi s gim nhit , nn iu kin cn thit loi tp cht l phi h nhit xung mc thch hp. mt nhit m ti cc tp cht c tnh keo ha tan c th tch ra hon ton khi du m, ngi ta gi l nhit ngng kt gii hn. Sau khi cc tp cht tch ra, c th dng cc phng php phn ly thng thng phn ly du v tp cht. tng nhanh tc lng, nht l trng hp du cha nhiu nc, c th cho vo mt t cc cht c tnh ht nc nh CaCl2 , Na2SO4 khan hoc cc cht in ly nh NaCl. Phng php lng lin tc cng c ng dng tch cc tp cht c hc c thc hin trong thit b lng nhiu khoang. Thit b ny hot ng theo nguyn l chnh lch khi lng ring gia cc tp cht v du v do s khc nhau v vn tc chuyn ng ca du v tp cht trn a nghing. 4.2.1.2. Phng php ly tm Phng php ny ng dng lc ly tm thay cho trng lc phng php lng phn ly du v tp cht, do lm tng c tc phn ly ng thi phn ly c cc cn c kch thc b (hnh 4.2). Trong thc t, my ly tm dng phn ly nc ra khi du tt nht, phn ly cc tp cht th rn phn tn trong du nh cn x phng, sp, photphatidTuy nhin, trng hp du c cha qu nhiu tp cht c hc th t s dng my ly tm v lng quay c cha y tp cht kh khn cho vic ty ra, v sinh.

56

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Hnh 4.2. My ly tm dng da

4.2.1.3. Phng php lc Phng php ny tin hnh tch cc cht rn ra khi du m bng cc mng lc, cc tp cht s bm ln b mt mng lc thnh lp b lc, v lp b lc ny cng dn tr thnh mng lc. du th c sch hn ng thi ci thin mt phn mu du, ngi ta c th cho vo trn mng lc mt lng vt liu lc c th l than hot tnh, t hot tnh... hay c th ghp thm mt lp giy lc ngn cn thm cc tp cht dng phn t rt nh. Ngoi ra giy lc cn c th hp th mt t nc v x phng gip du lc xong s trong sut, khng b vn c. Tc lc s tng ln khi tng p sut lc v ng knh l xp ca mng lc m cht lng i qua. Tc lc s gim dn theo s gia tng nht ca cht lng v chiu dy lp b lc. Thit b lc thng s dng l thit b lc khung bn (hnh 4.3). C 2 phng php c p dng cho thit b ny l lc nng v lc ngui. Ty thuc vo tng loi du m qu trnh lc nng hay ngui c p dng, hay c th s dng c 2 phng php ny, lc nng trc ri lc ngui sau. Lc nng: Thng c s dng loi tp cht c hc. Nhit thch hp cho qu trnh lc nng thng ln hn 55oC (tt nht l 80oC) nhm loi tr cc tp cht rn nh rc, v ht ln trong du. Lc ngui: Du sau khi lc nng c tin hnh qua lc ngui. Lc ngui ch yu l loi cc tp cht c tnh keo phn tn trong du nh sp. iu kin cn thit ca qu trnh lc ngui l h nhit du xung n nhit ngng kt gii hn. Du c lm lnh xung nhit 10-20oC loi sp, c th lng t nhin, lc n gin hay bng my p lc.
57

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Hnh 4.3. Thit b lc khung bn

4.2.2. Thy ha du (degumming) Phospholipid, protein v carbohydrat, cc thnh phn cht keo thc vt thng c tc ng xu n kh nng n nh ca du. y chnh l cc thnh phn khng mong mun trong du do chng lm gim gi tr cm quan v hao ht du sau trung ha, ng thi s hin din ca cc hp cht ny cn l nguyn nhn gy h hng thit b. Phospholipid c th ngn cn s kt tinh trong qu trnh gim cp acid bo hay lm tr ngi trong qu trnh hydrogen ha du. Trong du trn salad, cc thnh phn ny thng lng y bnh cha, y cng l nguyn nhn lm tng nhit si ca du. Qu trnh thy ha c ng dng c th tch loi cc tp cht nhm phospholipid v cht keo ra khi du. Phng php thy ha da vo phn ng hydrat ho lm tng phn cc cc tp cht keo ho tan trong du, nn lm gim ha tan ca chng trong du, gip cc thnh phn ny kt ta li v c th tch ra bng ly tm. Mc ch ca phng php ny ngoi vic kt ta cc tp cht, loi cc phospholipid n cn c kh nng lm gim ch s acid ca du. R rng mt mt l do cc tp cht keo c tnh acid (cc protein lng tnh) pht sinh kt ta, mt khc c mt t acid bo cng b ko theo kt ta. Do , hydrat ho du s to iu kin thun li cho qu trnh trung ha v gim mc tiu hao du trung tnh trong khi trung ho bng kim. Ngoi vic tinh luyn du, thy ha cn l bin php k thut thu hi cc photphatid, m quan trng nht l ly lecithin - mt loi phospholipid thng gp trong du m, c vai tr quan trng trong c th ngi do kh nng iu ha v chuyn ha cholesterol. C ch s bin i phn cc ca lecithin c gii thch nh sau (hnh 4.4):

58

Cng ngh ch bin du m thc phm

Trn Thanh Trc

CH2-O-CO-R CH-O-CO-R CH2 O

CH2-O-CO-R

O-

+ HOH

CH2-O-CO-R CH2 O P=O

OH

OH

P=O + O-CH2-CH2-N (CH3)3

O-CH2-CH2-N (CH3)3 (dng phn cc mnh)

(dng phn cc yu)

Hnh 4.4. C ch s bin i phn cc ca lecithin

Do s to thnh cc nhm hydroxyl (-OH) gip cho lecithin t dng phn cc yu thnh dng phn cc mnh mang tnh thn nc tng i mnh hn, ha tan ca n trong du m gim xung v tch ra thnh kt ta. Qu trnh thy ha du da trn nguyn tc: Phn tn nc hay nc mui vo du lm cho phn a nc ca anhydrid phospholipid s hp th nc theo tng nc. Cc phospholipid thn du mt tnh tan trong du, phn tn trong nc to cc ht phospholipid ngm nc hnh thnh nh tng trong du, tc l chuyn phospholipid trng thi ha tan v dng dung dch keo. To thnh cc ht keo ng t lm du vn c. Phn ly du ra khi phc phospholipid bng lng hoc ly tm.

Tc dng hydrat ho c thc hin bng cch dng mt lng va nc nng hay dung dch long cc cht in ly nh NaCl, NaOH, NH4Cl vo du mt nhit nht nh phn cc ha v kt ta tp cht. Nhit ti u cho qu trnh hydrat ha du thay i trong khong 60-80oC, ty thuc vo tnh cht nguyn liu. Lng nc mui thng c s dng khong 0,3% so vi lng du. Nu s dng nc nng th khong 4 -10% so vi du. Trng hp lng nc mui, hay nc nng dng cho phn ng qu t th kt ta thng khng ht do qu trnh hydrat ha xy ra khng hon ton, trong du cn mt lng ln phospholipid. Trong trng hp lng d qu nhiu s lm cho trong qu trnh gin n ca kt ta s pht sinh tc dng keo ha tan vi nc to thnh dung dch keo. Hp cht keo phn b u trong du trng thi nh tng, khng phn tn thnh dng phospholipid ngm nc nn rt kh phn ly lm hiu sut thu hi gim. Tuy nhin, vic thy ha du bng nc hay nc mui ch yu ch tch loi cc phospholipid c kh nng hydrat ha, trong khi vn cn mt lng ln phospholipid khng c kh nng hydrat ha nh phospholipid c gc protein, polysaccharid, cc cht keo vn cn hin din trong du. Chnh v th, bn cnh vic s dng nc nng hoc dung dch NaCl ngi ta cn c th thy ha bng s dng acid. C ch phn ng thy ha acid c th gii thch da trn cc tc ng ca acid mnh ln cc
59

Cng ngh ch bin du m thc phm

Trn Thanh Trc

phospholipid khng c kh nng hydrat ha thnh phospholipid c kh nng hydrat ha, gip chng d dng tch ra khi du. Hin ti, 2 loi acid c s dng ph bin trong qu trnh thy ha du l acid citric v acid phosphoric. Tuy nhin, vic s dng acid phosphoric c th l nguyn nhn to nn mt lng phosphorus khng mong mun trong du sau qu trnh thy ha. Vic s dng acid citric s lm tng gi thnh sn phm nhng c th hn ch c phn ng ph ny. Trong mt s qu trnh thy ha bng acid c bit, NaOH cng c s dng tip sau nhm mc ch chuyn mt s phospholipid t do thnh cc mui natri ha tan trong nc. Qu trnh thy ha c th c tm tt theo s nh sau:
Nc nng / dd NaCl

Ca(OH)2

Acid H3PO4

Du th

Du sau thy ha bng acid

Du sau qu trnh thy ha

Hnh 4.5 Quy trnh thy ha du

Nhn chung, k thut thy ha du ngy cng c pht trin hon thin dn, i km vi vic thit k cc thit b ph hp nhm mc tiu gim lng phospholipid cn st li trong du n mc thp nht (< 10 ppm). Bn cnh hai qu trnh thy ha du ph bin l s dng nc v acid, qu trnh thy ha bng enzyme cng c Lurgi nghin cu v pht trin. Theo phng php ny, enzyme phospholipase A2 c s dng nh cht xc tc sinh hc thy phn acid bo v tr C2 trn glycerol. Kt qu ca phn ng ny l s hnh thnh phospholipid hydrat ha c tch ra khi du. Tirtiaux cng cho thy EDTA c th ng dng di chuyn cc cation t cc phospholipid khng c kh nng hydrat ha, gip chng c th hydrat ha v tch ra khi du d dng. Mt s nghin cu khc cng a ra ng dng ca siu lc hay nng lng siu m trong qu trnh thy ha, tuy nhin rt kh c th p dng chng trong vic sn xut thng mi du do gi thnh rt t. 4.2.3. ng ha du v tch sp
60

Cng ngh ch bin du m thc phm

Trn Thanh Trc

4.2.3.1. Gii thiu chung Tch sp l cng on quan trng cn c tin hnh ngay sau qu trnh thy ha. V ngoi mc ch loi sp ra khi du th tch sp cn c th ko cc cn keo ca phospholipid kt ta theo do c th qu trnh lc, ly tm sau thy ha khng loi ra trit ht. Tch sp l vn quan trng cn c lu trong vic tinh ch mt s loi du c bit nh du bng, du c v du. Sp trong du tn ti trng thi cn li ti nn d lm du b vn c, gy nh hng xu n cht lng du. Ngoi ra, sp cn l thnh phn khng c kh nng tiu ha c nn khng c gi tr thc phm. Bn cnh , tch sp t ngun du th c th thu hi sp thc vt l ngun nguyn liu cn thit trong nhiu ngnh cng nghip nh sn xut vn phng phm, dng trong hng ho trang, sn xut cht cch in Nguyn tc tch sp l da vo kt tinh khc nhau ca sp c trong du (bng 4.1)
Bng 4.1. Nhit kt tinh ca sp trong du c tnh du Du th Du sau hydrat ha Du qua trung ha Nhit 8oC 10oC 12oC

Sp cng c th c tch ra bng cc phng php c hc nh lng, lc, ly tm: Lm lnh du xung nhit 8oC - 10oC cc tinh th sp kt tinh, sau nng nhit du ln 20oC, nhm gim nht ca du v tng kch thc cho tinh th sp. Khi c th tch d dng cc tinh th sp ra khi du bng cch lc hoc ly tm lnh (nhit ly tm <20oC). Ngoi ra, cn c th tch sp bng cch ho tan du th vo dung mi (aceton). Lc ny du tan trong aceton cn sp th khng tan. Trn c s tin hnh thu hi du v c th tch sp ra bng cch lng gn hay phn ly. Tuy nhin, cc phng php ny khng loi c hon ton sp trong du. Nh vy, mun tch hon ton sp ra khi du phi c bin php ring, da trn c s tch cc tinh th sp v c gi l qu trnh tch sp hay ng ho du.

4.2.3.2. Qu trnh ng ha du (winterization) ng ha l qu trnh cng ngh tch sp ra khi du bng cch lm lnh xung nhit to ra tinh th sp. ng ha gm c vic lm lnh t 30-35oC n 15oC c khuy trn chm trn 12 gi. Xa hn l xung 4-5oC, khng c khuy trn v gi khong 24-48 gi, n s cho php
61

Cng ngh ch bin du m thc phm

Trn Thanh Trc

cc thnh phn kt tinh to thnh tinh th. Kiu tinh th to thnh ph thuc vo cch lm lnh v s chnh lch nhit lm lnh; nhng tinh th ln, n nh th s d lc hn. Trong nhng cch ng ha du th ng ha du dng mixen l cho kt qu tt nht. ng ha mixen c hiu qu tch sp cao v lm chm s tan chy glycerid. Cc dung mi thng s dng cho cch ny l hexane, aceton, isopropyl acetate. H mixen c lm lnh chm xung 15oC trn 12 gi c khuy trn, sau tip tc lm lnh n 4-5oC, c khuy u v gi khong 24-48 gi trc khi c em i lc. Thm vo , ng ha du trong h mixen cn cho php thu c lng sp c sch cao. Qu trnh ng ha trong h mixen c trnh by theo s sau:
5 4 15 13 3 10 18 11 16 MIXEN 17 1 9 2 7 S O NG NGHE A DA TRONG MIXEN CO HO U 12 6 8

14

Hnh 4.6. S ng ha du trong h mixen

Mixen t b cha (1) c bm (2) chuyn qua lu lng k (3) vo thit b truyn nhit (4) v thit b lm lnh (5) n thit b to tinh th (6). Ti thit b to tinh th (c cnh khuy) ny trong iu kin nhit n nh s to ra cc tinh th sp. Dng bm (7) chuyn hn hp ny sang my lc lin tc (8). Trong trng hp ch nhit trong thit b to tinh th b sai lch, b iu chnh nhit t ng (18) s hot ng iu chnh dng mixen chy qua. Mixen sch sp, nh bm (9) chuyn t thit b lc sang thit b truyn nhit vo b cha mixen (10). Cn t my lc s c th xung b cha mixen v cn (11). T y nh bm (17) chuyn n thit b un nng (12) trc khi vo thit b chng ct (13). Hi dung mi t thit b chng ct qua bu tch git vo thit b ngng t (14). Dung mi t thit b ngng t chy vo b tch nc (15) ri chy xung b cha dung mi (16). Sau nh bm( 17) chuyn n thit b
62

Cng ngh ch bin du m thc phm

Trn Thanh Trc

truyn nhit (12) vo mng lc (8). C th quy trnh s tip tc n khi h mixen sch sp hon ton. Du sau khi tch sp d c lm lnh xung n 0oC vn trong sut, khng b c, cn.

4.2.4. Trung ha 4.2.4.1. L thuyt v trung ha

Phng php ny da vo s tc dng ca dung dch kim ln cc acid bo t do v cc tp cht c tnh acid s to thnh cc mui kim khng tan trong du nhng c th tan trong nc nn c th c tch ra bng cch lng hay ra nhiu ln. Nh ch s acid ca du gim v cn c th loi c mt s tp cht khc. Qu trnh trung ha xy ra theo phn ng sau: RCOOH + NaOH 2 R COOH + NaOH RCOONa + H2O R COONa. R COOH + H2O

Ngoi ra trong mt s iu kin khc c th to ra x phng acid.

Do mc ch ch yu ca luyn kim l loi tr cc acid bo t do nn thc t qu trnh ny thng c gi l trung ha du m. Tuy nhin tc dng ca kim khng phi ch hn ch mc trung ha m chnh nhng x phng sinh ra li c nng lc hp ph nn chng cn c th ko theo cc tp cht nh protein, cht nha, cc cht mu v thm ch c nhng tp cht c hc vo trong kt ta. Trn thc t, du m trung ha xong khng nhng gim c ch s acid m cn loi tr c mt s tp cht khc. Tuy nhin khi trung ha du m, kim c th x phng ha c du m trung tnh s lm gim hiu sut thu hi du m tinh luyn. Do khi tinh luyn cn khng ch cc iu kin lun lun m bo 2 mt: cht lng du m sau khi tinh luyn tt nht v mc hao ht du m trung tnh mc thp nht. Cc loi kim dng khi tinh luyn thng dng nht l sodium hydroxyt (NaOH), cng c th dng potat (KOH). Khi dng nhng loi ny cn ch kh nng x phng ha c du m trung tnh iu kin nng v nhit cao. Ngi ta cng c th dng Na2CO3, nhng c nhc im l to ra kh CO2 trong khi trung ha lm khuy o du m khin cho x phng sinh ra b phn tn v kh lng; mt khc n c tc dng km vi cc tp cht khc ngoi acid bo t do cho nn s dng n rt hn ch. Trong khi tinh luyn bng kim, iu kin k thut c tnh cht quyt nh ch yu l nng ca dung dch kim, lng kim d so vi tnh ton l thuyt, nhit khi tinh luyn. Ngoi ra cn ph thuc vo iu kin khuy trn v thi gian... Nng dung dch kim s dng ty thuc vo ch s acid ca du. Khi nng kim cao, lng d nhiu, nhit cao th xc tin nhanh qu trnh x phng
63

Cng ngh ch bin du m thc phm

Trn Thanh Trc

ha du m lm gim hiu sut du m tinh luyn. Kinh nghim thc t cho thy rng mi nng kim u phi tng ng vi mt nhit thch hp v phm cht ca du m. Thng thng nng kim cng cao th dng loi du m c ch s acid cao v nhit khi tinh luyn phi thp.
Bng 4.2. Qui nh nng dung dch kim tng ng vi nhit v ch s acid ca du m Loi nng Nng long Nng va Nng cao Nng NaOH (g/lt) 35 45 85 - 105 120 200 Nhit tinh luyn tng ng (0C) 90 95 50 - 55 20 - 40 Phm vi ch s acid ca du m (mg KOH) di 5 5-7 trn 7

Cn c vo kt qu phn tch ch s acid ca du m, s lng kim cn thit trung ha c th tnh theo cng thc sau: A . D . 40 . 100 Kdd = 1000 . 56. a Trong : = 14 . a A.D

Kdd : s lng dung dch NaOH tnh theo l thuyt (kg) A: ch s acid ca du m (mg KOH) D: s lng du m em trung ha (kg) a: nng % ca dung dch NaOH

Tuy nhin, lng kim s dng trong thc t thng nhiu hn lng tnh theo l thuyt, v ngoi tc dng vi cc tp cht c tnh acid cn c nhiu tc dng khc ph thuc vo thnh phn v phm cht du m. Ty thuc vo thnh phn tp cht v mu sc ca du m m quyt nh lng d c th, thng thng khong 5 - 50% so vi l thuyt (c bit cng c nhng loi m lng kim d c khi cn ti t 100% n 200%). S trung ha cc acid bo t do trong du tin hnh tng m hoc lin tc. Nu du c ch s acid thp < 15 tin hnh trung ha lin tc 1 ln, nu trn 20 tin hnh phn t tng m (2-3 ln). Mc ch chnh ca vic p dng trung ha tng m l trnh lng x phng sinh ra trong mt ln qu nhiu gy kh khn v thao tc v nhiu cn x phng qu s tng s hao ht lng du v cn nm trong cn. Trong tng m tinh ch, s dng khong 15-20% NaOH vi lng d 0,5-2% (tu vo hm lng acid bo t do) c thm vo du di s khuy trn u n. Tuy nhin, lng kim cho vo phi ty thuc vo ch s acid ca du.
64

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Tinh ch lin tc gm c thit b nng nhit, thit b trn, ly tm. Du c trn vi kim, c khuy trn u n. S kt hp ca vic nhanh chng nng nhit ln 5570oC s gip ph v cc x phng dng nh tng c trong du v my ly tm s phn ly cc cn x phng ra khi du. Thi gian lng cn x phng khong 6-8 gi. Du sau c ra bng nc. Trng hp x phng to thnh dng nh li ti hay nh tng kh phn ly th trc lc kt thc qu trnh cn cho thm vo mt lng nh khong 2-3% mui NaCl nng 10% tng tc lng ca x phng. yn hn hp dung dch s to thnh 3 lp: trn l du trung tnh, gia l x phng, di l nc mui. Tin hnh tho b dung dch mui, dng my ly tm phn ly x phng thu hi du. 4.2.4.2. Ra du sau trung ha loi ht x phng c trong du sau trung ha, cn tin hnh ra du lin tc nhiu ln (3 6 ln), lng nc khong 15-20% so vi du. u tin phi ra bng dung dch mui NaCl nng 10%, nhit khong 90-95oC, sau ra bng nc nng 95-97oC. Cn thit phi khuy u lin tc, sau yn cho cn lng xung. Tin hnh tho nc, tch ly x phng v thu hi du trung tnh. C th tp trung cc nc ra li thu hi mt lng du cn st li, v thu hi x phng. 4.2.4.3. Sy du Du sau khi ra c th cn li mt t nc, ta c th loi tr bng thit b sy chn khng. Dng bin php sy chn khng trnh nhit cao lm nh hng cht lng du. * Mt iu lu trong qu trnh trung ha l cng on ny c th lm gim hiu sut thu hi du tinh luyn. Nguyn nhn : - Kh nng kim x phng ha c lng du trung tnh nn lm gim hiu sut thu hi du tinh luyn - Nng kim cao, lng d nhiu, thi gian trung ha di; nhit cao, tc khuy trn cng lm nh hng n hiu sut (gim hiu sut). Ngoi ra, qu trnh tinh ch du cn c th xy ra s hao ht ln. Nguyn nhn ca s hao ht trong qu trnh tinh ch du vn cha c bit r rng. C gi thit cho rng s mt mt l do s c mt ca hp cht hydroxyl -bao gm cc ester, cc cu t d b oxy ha v tnh acid cao ca cc acid bo t do trong du.

65

Cng ngh ch bin du m thc phm

Trn Thanh Trc

4.2.5. Ty trng Ty trng l mt khu quan trng trong qu trnh tinh luyn du c bng phng php vt l v ha hc. Ty trng khng ch di chuyn ra khi du cc hp cht to mu khng mong mun m cn c kh nng tch loi khi du lng phosphoslipid, cc sn phm oxy ha v x phng cn st li trong du. Trong giai on hin nay, khi qu trnh tinh luyn du theo phng php vt l ngy cng c a chung, ty trng tr thnh qu trnh c s dng ph bin hn do y l giai on cui c kh nng di chuyn lng d ca phospholipid, x phng, kim loi v cc sn phm oxy ha trc khi chuyn qua khu kh mi. Vic di chuyn cc hp cht khng tinh khit ny c vai tr rt quan trng do n c nh hng trc tip n cht lng cm quan v s n nh vi cc tc nhn oxy ha ca du sau kh mi. Qu trnh ty trng du c th tin hnh theo 4 phng php ch yu: S hp ph cht rn, Tc dng nhit, Do qu trnh hydrogen ha c xc tc, S dng cht ty trng ha hc.

4.2.5.1. Ty trng bng cht hp ph Phng php ny da vo kh nng hp ph ca cc cht c tnh cht b mt. S hp ph ny c c tnh cht chn lc, i vi du m ch yu l hp ph cc cht mu, sau khi hp ph xong tin hnh tch cht hp ph ra khi du. Mi loi cht hp ph c mt kh nng hp ph ring v c mt gii hn nht nh. Qu trnh hp ph khng th tch ri s tn ti ca cc b mt hot ng hp ph c hiu lc. Cc cht hp ph thng c cu to xp dng bt, tuy nhin mc mn ca cht hp ph cn c mt gii hn nht nh, v nu qu mn sau khi kh mu kh tch ra khi du m. Cc cht hp ph thng s dng trong tinh luyn du m l t ty trng, than hot tnh, silicagel... Trong t ty trng v than hot tnh c s dng rng ri do kh nng kh mu cao rt cao v t l ht du tng i thp. Than hot tnh c cu to rng xp c bn trong v bn ngoi ht than, rng ny c lin quan n kh nng hp ph mu v mi trong du m. Cc cht b hp ph s bm vo b mt v bn trong nhng ch rng cho n khi t trng thi cn bng. Nguyn liu lm than hot tnh l nhng vt liu c cha carbon nh antraxit, than bn, xng ng vt Tnh cht ca than hot tnh ph thuc vo tnh cht ca nguyn liu v iu kin hot ha. Than hot tnh c th dng dng bt (50 - 200

66

Cng ngh ch bin du m thc phm

Trn Thanh Trc

m) hay dng ht kch thc t 1 - 7 mm. B mt hot ng biu din bng m2/g; 1gram than hot tnh c th t t 600 - 1700 m2. Thng thng nhit khi kh mu bng than hot tnh khong 40 - 500C, lng cht hp ph vo khong 0,5 - 5% so vi trng lng du m, thi gian kh mu khong 20 - 30 pht. Khng nn ko di hn lm cho du m bin i v sinh mi do tip xc qu lu vi cht hp ph. Trng hp ty mu bng t ty trng cng c tin hnh trong thi gian 20 - 30 pht vi hm lng t ty trng t 0,5-2% nhit 80100oC. Do nhit ti u kch thch hot ca t st ty trng kh cao nn giai on ny thng c tin hnh p sut thp nhm gim tc ng ca nhit cao v oxy khng kh n kh nng oxy ha du khi t ty trng c th ng vai tr cht xc tc. Cc yu t xc nh hiu qu ca qu trnh ty trng vt l l: Loi cht hp ph, Nhit phn ng, Nng thnh phn cn c hp th (cng cht mu trong du).

Vic ty trng c th tin hnh theo c hai phng php gin on v lin tc. Qu trnh ty trng gin on vn c s dng rt ph bin trong nhiu h thng tinh luyn du do phng php v dng c n gin. C th s dng thit b trung ha cho ty trng du. Thm vo , khi ty trng gin on theo tng m, lng du nhp liu c th thay i rt linh ng, d dng. Mc d vy, ty trng lin tc vn rt c u chung do rt ngn thi gian v gim thp s gia tng nhit qu trnh x l nhm hn ch thp nht cc bin i khng mong mun v cc phn ng ph lm thay i cht lng du. Cht hp ph sau phn ng c th tch loi ra khi du bng h thng lc: lc da, lc khung bn Cht hp ph c phn tch khi du nh lc vn cn cha mt lng ln du (khong 50%). Lng du ny c th thu hi li bng bin php x l vi nc hay trch ly bng dung mi. Du thu c nh phn ng vi nc thng c cht lng km do qu trnh thu hi ny ha ln cc hp cht hp th c cc - thng l cht c tnh oxy ha vo trong du. Cht hp ph sau khi tch loi du ch cha ti a 5% cc hp cht hu c khng c ti s dng tip tc. Cc nghin cu cho thy, ba phn ng ph cn quan tm trong qu trnh ty trng bng cht hp ph b mt l: S ng phn ha v tr (s hon i ni i trong mch) v cu to (cis/trans). Bin i hp cht hydroperoxid thnh cc hydroxy acid bo. Phn ng oxy ha do s hin din ca Oxy.

67

Cng ngh ch bin du m thc phm

Trn Thanh Trc

4.2.5.2. Ty trng do tc ng nhit Ty trng bng nhit c s dng ph bin nht trong tinh luyn du c vi mc ch tch loi cc hp cht carotene ra khi du. Tin trnh ny c th thc hin theo hai phng php ch yu: Ty trng s b bng cht hp ph, k tip ng dng ty trng nhit cao Kch thch hot ng ca cht ty trng nh vo qu trnh ty trng nhit trung bnh.

Qu trnh ty trng nhit cao c th c tin hnh theo tng m (3 gi - 220oC) hay lin tc (20 pht 270oC). 4.2.5.3. Ty trng bng phng php hydro ha Bin php ny cng c ng dng ch yu trong tinh luyn du c. C s l thuyt cho qu trnh ty trng theo phng thc ny da trn vic hydro ha c chn lc cc lin i trung tm ca carotene nhm ph hy c tnh to mu ca chng. Tuy nhin, bin php ny cng l nguyn nhn lm thay i cc acid bo c ni i trong du do chng s cng hydro ha vi cc hp cht carotene. 4.2.5.4. Ty trng ha hc Phng php ny da trn kh nng ph hy cc hp cht to mu nhy cm vi cht oxy ha (carotene trong du c) bng cc tc nhn oxy ha ha hc nh hydrogen v benzoyl peroxide. Tuy nhin, y khng phi l phng php c s dng ph bin do cc acid bo a ni i cng c th b tn cng. Tm li, ty trng l mt trong nhng qu trnh tinh luyn quan trng v c tc ng rt ln n hiu qu kinh t ca du. Hp cht hp ph c gi thnh kh cao, ng thi lng du mt mt vo cht ty trng kh ln. Chnh v th, vic nghin cu tm ra mt quy trnh ty trng ph hp cho tng loi du vn ang c cc nh khoa hc quan tm.

4.2.6. Kh mi 4.2.6.1. Mc ch ca qu trnh kh mi Du m thin nhin qua qu trnh ch bin v bo qun u c mi, y l nguyn nhn ch yu lm gim gi tr cm quan ca sn phm. Chnh v th, vic kh mi l yu cu rt quan trng i vi cc loi du m thc phm, y l giai on cui cng khng th thiu c trong cc quy trnh tinh luyn. Mc tiu chnh ca cng on ny l: Di chuyn cc hp cht to mi bay hi: aldehyde, methyl cetone, Di chuyn lng d ca acid bo t do cn st li trong du.
68

Cng ngh ch bin du m thc phm

Trn Thanh Trc

4.2.6.2. Phng php kh mi C s l thuyt ch yu ca qu trnh kh mi l kt hp nhit cao, p sut chn khng vi vic sc hi nc nng vo khi du kh mi. Hi nc c sc vo khi du v bt ra kh mnh trong mi trng chn khng mang theo cc cht c mi: acid bo, glycerin phn t lng thp, TMA, NH3, Essentian, acid chupadonic... Phng php ny vn dng tng hp gia chng p lc v chng hi nc. Vic gim p lc c tc dng: phng du b oxy ha nhit cao. phng du b thy phn nhit cao v di tc dng ca hi nc. Gim p lc tit kim ca hi nc kh mi.

Ty thuc vo tng loi du v s hin din ca cc hp cht to mi trong du m p dng iu kin x l khc nhau. Tuy nhin, mc nhit thch hp cho qu trnh kh mi dao ng trong khong 180-240oC vi p sut t 2mbar 3 mbar trong 1 gi. 4.2.6.3. S thay i vt l v ha hc ca du sau kh mi (i) S thay i vt l Qu trnh kh mi c th di chuyn mt s cc hp cht ra khi sn phm nh: acid bo t do, sterol, tocopherol, thuc tr su, hydrocarbon v hp cht carotene. Tocopherol l thnh phn bay hi rt quan trng y l cht chng oxy ha t nhin ca du. Kh mi nhit cao l nguyn nhn lm di chuyn t 30-50% tocopherol; lm gim kh nng n nh ca du vi cc tc nhn oxy ha. Cc cht tr su c ngun gc chlorine cng c di chuyn nh qu trnh kh mi. Qu trnh kh mi cng c th tch loi cc hydrocarbon a vng to mi, cc hp cht tri- v tetracyclic ra khi du, iu ny lm ci thin gi tr cm quan ca du.

(ii) S thay i ha hc Kh mi vi thi gian di nhit trn 240oC c th lm gia tng cc bin i ha hc khng mong mun trong du. Trc tin l s hnh thnh cc sn phm oxy ha bc mt v bc hai nh: cc hp cht bay hi (aldehyde, cetone) v cc hp cht khng bay hi (dimer, polymer). S to thnh cc hp cht ng phn ha dng hnh hc (cis/trans) v ng phn v tr cng c khuynh hng gia tng nhit trn 220-240oC hay thi gian kh mi di. Chnh cc tc ng ny to nn cc thay i khng mong mun cho du v mi v cng nh c tnh vt l: kh nng nng chy v ng c ca du. S nhit phn triglycerid cng c ghi nhn. Cc bin i ny gia tng nhanh nh vo xc tc ca ion kim loi c to thnh hay vn cn tn ti trong
69

Cng ngh ch bin du m thc phm

Trn Thanh Trc

du sau qu trnh ty mu. Chnh v th, vic s dng acid citric nng 100 ppm c ngh nhm ngn cn tc ng ca ion kim loi trong qu trnh bo qun du. Ngoi ra, kh mi di iu kin p sut thp cng c ngh nhm hn ch tc ng ca nhit n phm cht du.

4.3.

TIU CHUN DU M THC PHM

Du m l mt trong ba loi thc n c bn v quan trng khng th thiu c trong hot ng sinh l ca c th. Mt s th nghim cho thy, cc cht bo gm triglycerid bo ha hp thu vo c th c th gy cc hin tng x cng ng mch, tng lng cholesterol trong mu, gy bnh l da. Tri li, gn nh khng thy cc triu chng trn nu nh s dung du m cha mt s triglycerid cha no, cu to bi acid bo cn thit c cha nhiu ni kp (acid linolenic, acid linoleic...). Cc acid ny cng c chng minh l cn thit cho s pht trin ca c th. Nh vy, cht bo tt l loi c cha glycerid cu to bi acid bo cha no c nhiu ni i. Gi tr dinh dng ca du m kh cao v chng l loi thc n c nhit lng cao nht (bng 4.3)
Bng 4.3. Nng lng ca cc loi thc n chnh Loi thc n Nng lng sinh ra ca 1 gam thc phm (kcal) t chy trong nhit lng k Cht bo (lipid) Cht m (protein) ng v tinh bt (glucid) 9,40 5,00 3,74 4,19 t chy trong c th sinh vt 9,3 4,1 4,1

Nhit lng ca cht bo cung cp ln gp 2 ln nhit lng ca m, ng v tinh bt. Trong c th ngi, du m c chuyn ha cung cp nng lng cho c th sc lm vic v chng li s gim than nhit do nh hng ca cc yu t bn ngoi nh kh hu, nhit ... Tuy nhin, trnh bnh x cng ng mch nn dng du m m 10- 13% lng calori t cht bo c cho bi cht bo c nhiu ni kp. Ngoi ra, kh nng dinh dng ca cht bo cn ty thuc vo cch s dng v bo qun. Khi s dng du m chin qu nng, cc phn t triglycerid- nht l cc phn t c cha nhiu ni kp b nhit phn, lin kt C-H v C-C c th b ct t. Gc t do sinh ra c th phn ng vi Oxy hay vi cc phn t khc to thnh nhiu cht kh tiu ha, c cht. Du m n c cn tha mn mt s iu kin sau:

70

Cng ngh ch bin du m thc phm

Trn Thanh Trc

4.3.1. Kh nng dinh dng cao v khng cha c t Cht bo c cha mt s cc triglycerid cha no cu to bi acid bo cn thit c nhiu ni i, rt cn thit cho s pht trin ca c th. Tuy nhin, h s tiu ha cng phi kh cao mi m bo kh nng dinh ng. L do quan trng quyt nh s hp thu du m l nng chy. nng chy trn 50oC lm gim kh nng hp thu. Trong qu trnh bo qun du m, nu khng quan tm ng mc cc bin php x l, du m c th b oxy ha to s i du. Hin tng ny cn do tc ng ca nh sng cng nh tp cht bn trong du. S oxy ha du dn n s hnh thnh mt s cht mi nh cc hp cht carbonyl, cacboxyl (aldehyd, ceton, acid, lacton...) v cc hp cht khc c th lm cho kh nng tiu ha ca du m khng d dng thm ch cn c th gy ra c cht. Cc nghin cu cho thy s oxy ha thng bt ngun t nhng acid bo c cha nhiu ni i, chnh v th qu trnh hydro ha mt phn acid bo khng no trong du m c p dng nhm gip sn phm c cht lng n nh. Trn cm da bo qun khng k, pht hin c hai loi nm mc l Aspergillus Flavus v Aspergillus Niger. Ht u phng ni m t hay qu nng cng c th b nm mc. Loi Aspergillus Niger c th tit ra c t Aflatoxin gy ung th gan. 4.3.2. Du m khng c cha cc acid bo t do Du th thng cha mt lng acid bo t do nhiu hay t ty theo loi khc nhau. Lng acid bo t do cho php i vi du chin xo ti a l 0,5%, i vi du trn x lch, lng acid bo t do tn ti phi thp hn. Du da do c dy acid bo ngn trong glycerid d b thy phn ha hc lm tng ch s acid. S thy phn c thc hin di tc dung ca enzyme lm cho du da c mi x phng. 4.3.3. Du m khng mu hoc c mu vng nht, trong sut, khng c mi v kh chu v t tp cht Du th thng c mu sm do s tn ti ca mt s cht mu c tnh tan trong du. Cht ph bin gy mu cho du m l carotenoid, gm khong 60- 70 cht khc nhau, c mu vng sng n sm . Ngoi ra, cn c dip lc t gy mu xanh, cc hp cht nha lm cho du c mu en (Gossypol trong du bng). Trong cng nghip thc phm, du m phi c loi tr hon ton cc cht mu v mt s hp cht khng c li. Du m nguyn cht khng c mi, tr mt vi loi c sn t du. Mi sinh ra trong du do s phn hy, oxy ha trong qu trnh ch bin v tn tr. Nhng cht ny phn ln l cc hydrocarbua v mt s dn xut c cha oxy khc. Do , cn loi tr mi v v tm bin php c hiu qu phng tr s bin mi.
71

Cng ngh ch bin du m thc phm

Trn Thanh Trc

4.3.4. Du tinh ch phi bo qun c lu, khng b i, khng tr mi Nhng loi du m c cha nhiu acid bo khng no d b oxy ha, a s phn ng xy ra nhng ni i ca mch carbon. Du m c cha nhiu acid bo no c u im l d bo qun, t bin cht nhng h s ng ha thp. Du m trn thc t cha cc acid: acid stearic, acid oleic, acid palmitic, acid lauric, acid linoleic... Du m c cht lng cao l li du c cha nhiu agc acid oleic v linoleic (40- 80% acid oleic, 20- 30% acid linoleic, cn li l acid bo no vi hm lng thp). Du m khi bo qun lu thng tr mi, s i du do cc nguyn nhn: S thy phn gii phng acid bo t triglycerid, i du do phn ng oxy ha ha hc, i du do phn ng oxy ha cc enzyme.

t c nhng tiu chun phi c trong du n, cn phi tinh luyn du thch hp. Qu trnh tinh luyn phi bt u ngay t khu tn tr, bo qun ht v tip theo l s tinh ch du th qua nhiu cng on.

72

Cng ngh ch bin du m thc phm

Trn Thanh Trc

CHNG 5. CC QU TRNH LM THAY I C TNH DU M


5.1. KHI QUT CHUNG

Mc ch ch yu ca qu trnh ny nhm thay i thnh phn acid bo hay triglycerid trong du m nh vo cc tc ng dn n s bin i tnh cht vt l ca chng. Trn c s ny, ba qu trnh lm thay i c tnh du m c s dng nhm to ra nhiu sn phm a dng v tin dng trong thc phm: Chit phn on v ng ha du (Fractionation-Winterization) Qu trnh hydro ha du (Hydrogenation) Qu trnh ester ha ni phn t (Interesterification)

Bn cnh ba qu trnh bin i c bn ny, vn cn nhiu qu trnh bin i khc trong du m c p dng, in hnh nh qu trnh x phng ha, halogen ha, dimer ha; Tuy nhin sn phm ca cc qu trnh ny thng khng c s dng trong thc phm. Cc qu trnh bin i ny c tng hp theo s hnh 5.1.

Hydrogen ha
Nguyn liu th Du sau ty trng Xc tcH Qu trnh chnh Ha rn

Chit phn on/ ng ha


Du th thy ha Nc+ ph gia Dung mi Tch phn on/Kt tinh

Ester ha ni phn t
Du sau trung ha, sy kh Xc tc Ester ha ni phn t

TP ring Tng SP Chn lc Loi

Phn m Kh

Dung mi

TP ring (trc tip)

Tng SP

(ng ha)

Phn tch

Phn tch

Phn tch

SP trung gian

Du t.t rn Xc tc

Rn

Lng

Du ester ha

Xc tc

Sau x l

Tinh luyn li

Kh d.mi/Ra

Tinh luyn li

Sn phm cui Du t.t rn tinh luyn

Stearin th/

Olein th/ Du sau ester ha v tinh luyn

Stearin ng ha/Sp Du salad

Hnh 5.1. S bin i c tnh du

73

Cng ngh ch bin du m thc phm

Trn Thanh Trc

5.2. CHIT PHN ON V NG HA DU (FRACTIONATIONWINTERIZATION) 5.2.1. Gii thiu Chit phn on l qu trnh bin i u tin c nghin cu, p dng t nm 1869 do Hippolyte Mges-Mouries. y l c s nn tng cho qu trnh ch bin margarine. Du v m nh qu trnh chit phn on c th to nn hai nhm sn phm ring bit: phn rn c nhit nng chy cao hn, thng c gi l stearin v phn lng c nhit nng chy thp, hay cn gi l olein. Qu trnh ny c th lm ci thin tnh cht cht lng du nh vo vic tch loi stearin, gia tng lng triglycerid khng bo ha. Chnh tc ng ny gip du c cht lng cao hn, in hnh trong vic ch bin du trn salad hay phi trn vi cc loi du khc. Mt ng dng khc ca qu trnh ny cn nhm to ra du c s thay i thnh phn hp hn v nng chy cao, thch hp cho qu trnh ch bin chocolate v cc sn phm ko. ng ha l qu trnh kt tinh phn on c bit, c s dng di chuyn nhng phn rn nh khng mong mun hin din trong du. Cc phn t rn ny l nguyn nhn ch yu to nn cc m my, lm du b vn c khi nhit lnh; iu ny lm gim gi tr cm quan ca du, to cm gic du b h hng hay cha c cht. Nhng hp cht ny c th l sp, cc triglycerid c nng chy cao hay du b polymer ha trong qu trnh tinh luyn. Chnh v vy, qu trnh ng ha bng cch a du v nhit thp trong mt thi gian nht nh, gip cc phn t rn ny lin kt vi nhau thnh khi, d dng tch ra du c p dng. c bit, trong qu trnh ch bin du bng, ng ha l mt giai on khng th b qua. T thi xa xa, ngi ta bit ng dng tin trnh ny bng cch cha du bng trong cc thng g, t ngoi tri khi ma ng; phn du lng c tch gn ra khi phn rn c kt tinh. Mt s quan im cho rng, ng ha du tht s khng phi l mt qu trnh bin i c tnh du m, tuy nhin n l mt trong nhng tin trnh khng th thiu trong qu trnh tinh luyn du, cn c gi l khu tch sp (chng 4). Thc s, trong mt s loi du nht nh, tch sp lun c s dng trong sut tin trnh tinh luyn du cng vi thy ha hay trung ha. 5.2.2. C s l thuyt ca qu trnh chit phn on Du v m khng phi l hp cht ng nht ha hc m l hn hp ca cc triglycerid khc nhau; ty thuc vo cu to ca acid bo to thnh m mi triglycerid c im nng chy ring. Chnh v l do ny, mi loi du m khng c mt im nng chy c nh m thng c khong nng chy theo thnh phn ca n. Qu trnh chit tch du da trn c im ny phn tch cc triglycerid c im nng chy khc nhau. Gin pha cho qu trnh phn tch hn hp hai cu t (hai pha rn lng), s dng trong phn tch du c cho hnh 5.2.

74

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Nhit

% thnh phn

Hnh 5.2. Gin pha ca qu trnh phn tch hn hp hai cu t rn - lng

Theo s ny, u tin lm lnh hn hp AB c cha thnh phn d trng thi lng n nhit T1, kt qu phn tch hn hp ny thnh 2 pha lng a1 v pha rn b1. pha rn b1, c B v A u hin din. Khi h nhit tip tc n im T2, pha rn b1 tip tc b phn tch thnh 2 phn lng a2 v rn b2. Hp cht tinh khit B c th thu c t pha rn ny, trong khi im eutectic d c th thu c t pha lng.

5.2.3. K thut chit phn on Qu trnh chit phn on gm 4 bc c bn: Gim ha tan ca cc triglycerid c mc bo ha cao hn nh qu trnh lm lnh. To mm kt tinh cho nhng hp cht qu bo ha v xc tin vic pht trin tinh th. Duy tr s pht trin tinh th vi nhit /thi gian thch hp v khuy trn. Nhit to thnh cho qu trnh kt tinh c di chuyn nh vo qu trnh lm lnh. Phn tch phn kt tinh ra khi pha lng bng phng php c hc.

Ty thuc vo tnh cht nguyn liu v mc ch s dng m cc qu trnh phn tch khc nhau c s dng. Cc phng php tch phn on ch yu c p dng:
75

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Tch phn on kh: mc ch to ra nhng tinh th kch thc ln. Tch phn on Lanza (do Fratelli Lanza pht minh nm 1905): s dng cht ty ra lm dung mi phn tch. Trng hp ny c th phn tch nhiu tinh th c kch thc nh hn v thi gian phn tch ngn; tuy nhin mt lng ln olein s cn ln trong sn phm. Tch phn on m nh vo s dng dung mi: da trn kh nng ha tan khc nhau thay v da vo s khc nhau v nng chy ca hai pha rn - lng hin din trong du.

Vic chn la k thut phn tch c nh hng rt ln n sn phm cui. Th d nh khi phn tch du c: hm lng rn thu c khc nhau ty thuc vo nhit v phng php s dng (hnh 5.3).
% rn A: Tch phn on Lanza B: Tch P kh/lm lnh chm C: Tch P kh/lm lnh nhanh

Olein

du c

Du c

Nhit oC

Hnh 5.3. Hm lng rn ca stearin du c thu c theo cc phng php phn tch khc nhau

5.2.4. iu kin thc hin Xc nh im ti hn ca qu trnh phn tch: ph thuc vo vic iu khin qu trnh lm lnh. Qu trnh ny chu nh hng trc tip ca qu trnh kt tinh c chn la v hiu qu qu trnh phn tch. Mt s loi m kt tinh d dng, trong khi mt s loi cn thi gian di hn, ph thuc vo thnh phn cht bo v c tnh t nhin ca triglycerid hin din. S phn b tinh th v s hnh thnh kch thc tinh th ph thuc vo phng php lm lnh v qu trnh khuy trn. Tc kt tinh ph thuc vo thit k ca thit b kt tinh. Kt tinh l mt phn ng ta nhit; chnh v vy, hiu qu kt tinh ph thuc rt ln vo s di chuyn n nhit to thnh.
76

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Chnh v vy, s khuy trn ng vai tr rt quan trng trong qu trnh kt tinh: Trnh s qu nhit cc b mt s v tr; m bo qu trnh truyn nhit ng u; m bo nguyn liu chuyn thnh tinh th trong sut tin trnh tt c cc v tr.

Qu trnh chit phn on t yu cu c xc nh da trn t l gia hiu sut phn tch olein trn thc t v hiu sut tnh ton theo l thuyt; t l ny cn c gi l yu t phn tch. Trn thc t, qu trnh chit tch du khng i hi du phi x l hon ton tinh khit trc . Ph thuc vo mc ch s dng cui, du c th chit phn on dng du th, bn tinh luyn (semi-refined) hay tinh luyn hon ton. Tuy nhin, mt s thnh phn cn hin din trong du vi lng nh c th nh hng xu n qu trnh kt tinh: diglycerid l cht nh ha, lm tng lin kt gia phn thn du v nc trong du, gy cn tr (lm chm) qu trnh kt tinh v phn tch gia hai pha rn v pha lng; ngc li, hp cht sp c tc dng gia tc s hnh thnh tinh th, kt qu to nn cu trc, hnh dng tinh th khng mong mun, lm tr ngi qu trnh lc. S hin din ca cc cht rn khng tinh khit, nc, x phng, protein, phospholipid v cc sn phm dng nhy khc cng c th cn tr v ko di qu trnh hnh thnh tinh th cng nh trong sut qu trnh lc. Trong trng hp ny, du cn tinh luyn trc khi a qua phn tch.

5.2.5. Sn phm- Kh nng ng dng Qu trnh chit phn on c p dng ch yu cho cht bo sa, du c hay m heo; c bit l du c. Nguyn nhn ch yu l do thnh phn du c gm 2 phn ch yu vi s lng tng ng: triglycerid ca acid bo bo ha (stearin) v triglycerid ca acid bo khng bo ha (olein), do d dng phn tch thnh 2 phn lng rn ring bit nh vo s khc nhau v nhit nng chy. Sau qu trnh phn tch, phn lng (olein) c s dng ch yu lm du nu nng (cooking oil), du salad; phn rn (stearin) c th ng dng trong cng ngh ch bin margarine, shorteing hay cc sn phm m c bit. Ty thuc vo yu cu sn phm cui, cc ng hng phn tch khc nhau c p dng. Bn cnh du c, du u nnh vi c im cha hm lng ln triglycerid ca acid bo a ni i cng c tin hnh chit phn on nhm ngn cn qu trnh oxy ha du. Nh qu trnh chit phn on, cc triglycride c nhit nng chy cao c tch loi, phn du nnh sau phn tch c s dng trong ch bin du salad v du chin.

77

Cng ngh ch bin du m thc phm

Trn Thanh Trc

5.3.

QU TRNH HYDRO HA DU (HYDROGENATION)

5.3.1. Gii thiu Qu trnh hydro ho c xc tc c Sabatier (Toulouse) pht minh vo nm 1897. Vic hydro ha du da trn theo phn ng cng H2 vo ni i ca cc acid cha no cha trong du vi s xc tc ca Niken v nhit . Vic hydro ho du nhm 2 mc ch chnh: gip du c th ko di thi gian tn tr v to iu kin cho qu trnh ch bin cc sn phm khc. Mc ch bo qun: Du lng sau khi hydro ho s gim t l acid bo cha no cha nhiu ni i trong thnh phn du, gim kh nng oxy ho ca oxy khng kh. Do du sau khi hydro ho s n nh hn, bo qun d hn v thi gian bo qun ko di hn. Mc ch s dng: Da vo s thay i c tnh vt l ca du nh qu trnh hydro ha. Du lng sau khi hydro ho s tr nn rn hn v c nhit tan chy cao hn; c s dng trong ngnh cng nghip bnh ko, sn xut margarine.Ty theo mc ch s dng, du sau khi hydro ho t n nhit nng chy nht nh.

5.3.2. C s l thuyt ca qua trnh hydro ho du Qu trnh hydro ha du trn thc t l mt bin i phc tp. Phn ng hydro ho du c th biu din cch tng qut: C C + H2
xt T0, Ni

CH CH

Vic tm hiu c s l thuyt ca qu trnh hydro ha ny c bit c ngha quan trng trong vic hiu r cc bc xy ra trong tin trnh, nhm ngn cn cc phn ng ph xy ra theo ng hng khng mong mun. Cc bc ch yu trong qu trnh hydro ha du c tng hp hnh 5.4

78

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Hnh 5.4. C ch phn ng hydrogen ha


79

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Trong qu trnh hydro ha s xy ra s cnh tranh cc v tr hot ng ca cht xc tc bi cc acid bo bo ha khc nhau, qu trnh bin i ny c gi l chuyn ha chn lc. Nu lng hydro s dng tha, qu trnh hydro ha cc acid bo trong du xy ra theo trnh t:
Acid Linolenic Acid Linoleic Acid Oleic Acid Stearic

Qu trnh hydro ha cc hp cht trien (acid linolenic), dien (acid linoleic) xy ra theo hai ng hng ch yu: to ng phn v tr v ng phn hnh hc (ng phn cis, trans). Tin trnh ny i hi phi quan tm v kin sot nghim ngt do nh hng ca cc sn phm to thnh n gi tr dinh dng v tnh cht vt l ca du. Ngoi ra, vic to ra sn phm c cu hnh trans- (hydro ha mt nc to acid linolenic hay 2 nc to acid oleic) l iu khng mong mun: cu hnh trans- khng c gi tr sinh hc, l nguyn nhn gy nn bnh tim mch (tnh cht tng t acid bo bo ha), thm vo , n c nhit nng chy cao hn khi so snh vi cu hnh cis-. Du hydro ho cn gi l du cng sn xut t cc du thc vt th lng hoc cc m ng vt bin nh c voi, bo binc khi cn dng m gia sc sn xut. Ty thuc vo mc hydro ho m ngi ta thu c cc loi du c im ng c khc nhau, thng thng c cc loi ch yu nh: 380C, 450C, 520C, 600C v loi hydro ho n cng. Nhng loi du hydro ho c cht lng tt thng dng thay m ng vt trong sn xut b nhn to, ch bin bnh ko Du sau khi hydro ho xong c a qua thit b p lc loi Niken v cc tp cht khc, thng dng thit b p lc s dng. Hm lng Niken cn li trong du < 0,1 mg/kg. Ho cht s dng trong qu trnh hydro ho du: (i) (ii) Kh H2: c in phn nc vi s hin din ca dung dch KOH 28%. Niken: c hot ho v c bc bng du thc vt hydro ho n im nng chy cao chng m. Khi cho vo thit b, du rn tan ra phng thch Niken kim loi. Niken c hot tnh cao s xc tc cho phn ng hydro ho du.

5.3.3. Cc yu t nh hng n qu trnh hydro ha du Qu trnh hydro ha du v m nh hng bi cc tham s ch yu: nhit , thi gian, p sut hydro ha, cht xc tc v nng c cht. Cc yu t ny c nh hng tng h ln nhau. S chn lc iu kin hydro ha thch hp l qu trnh phc tp, i hi phi c c s l thuyt v s liu thc nghim, nhm xc nh thng s ph hp cho tng loi nguyn liu. (i) nh hng ca thi gian hydro ha: Thi gian hydro ha c nh hng ch yu n qu trnh ha rn ca sn phm; vic thay i thi gian l nguyn nhn to ra cc
80

Cng ngh ch bin du m thc phm

Trn Thanh Trc

sn phm c mc ha rn khc nhau (hnh 5.5). Ngoi ra, s khc bit v thi gian cng l nguyn nhn gip qu trnh phn tch cc thnh phn acid bo trit hn (hnh 5.6).

Hnh 5.5. nh hng ca thi gian phn ng n qu trnh hydro ha du u nnh

% acid bo

Thi gian phn ng, pht Hnh 5.6. nh hng ca thi gian phn ng n thnh phn acid bo ca du u nnh hydro ha

(ii) nh hng ca nhit : Tng t cc phn ng ha hc khc, qu trnh hydro ha ph thuc ch yu vo nhit : tc phn ng gia tng t l vi s gia tng nhit . Ngoi ra, nhit phn ng tng cn l nguyn nhn lm tng kh nng ha tan ca hydrogen v gim nht ca du, gip ci thin qu trnh truyn khi: cc phn t acid bo khng no d dng lin kt vi hydro lm tng nhanh tc phn ng.
81

Cng ngh ch bin du m thc phm

Trn Thanh Trc

(iii) nh hng ca iu kin p sut: Theo l thuyt, tc ng ca p sut n tc phn ng ha hc chim u th hn so vi nh hng ca nhit . Khi tng nhit gp i, kh nng ha tan ca c cht phn ng tng 20%; trong khi , s gia tng p sut gp i lm tng kh nng ha tan ca c cht n 60%. Tuy nhin, ngc li vi l thuyt, vic ci thin kh nng ha tan ca hydro trong thc t khng l yu t u th nht lm tng nhanh tc phn ng. p sut thp, tc phn ng tng 2,5 ln khi nhit gia tng 50%; nhng khng c kt qu chng minh s gia tng tc phn ng iu kin p sut cao v nhit thp. iu ny cho thy, khng c s tng quan gia linh ng ca hydro v tc phn ng mi trng hp. (iv) nh hng ca cht xc tc: Nng cht xc tc cng l mt trong nhng tham s nh hng n tc phn ng hydro ha du. Tuy nhin, vic xc nh nng ti u ca cht xc tc chu tc ng ca nhiu tham s phn ng khc: nhit , p sut v c bit l tc khuy trn (hnh 5.7).

Hnh 5.7. S thay i tc phn ng khi hydro ha du u nnh tc khuy trn v nng cht xc tc khc nhau

5.4.

QU TRNH ESTER HA NI PHN T (INTERESTERIFICATION)

Ester ha ni phn t l qu trnh th ba c s dng nhm bin i c tnh ca du m. Cc kin thc nn tng ca qu trnh ny c bit n t u th k 20. Di tc dng ca cht xc tc thch hp, cc acid bo c phn b li trong thnh phn triglycerid. Cht bo sau qu trnh bin i ny c s khc bit v tnh cht vt l v c c tnh chc nng. Tnh cht ca du v m c thay i theo 2 bc: phn tch thnh cc thnh phn ring l trong thi gian ngn v sp xp li theo mt trt t mi. Qu trnh ester ha ni phn t c th c phn loi gia qu trnh chit phn on (tc ng vt l) v qu trnh ha rn (hydro ha - da trn nguyn l ha hc).

82

Cng ngh ch bin du m thc phm

Trn Thanh Trc

L thuyt chung v qu trnh ester ha ni phn t ca du v m c biu th hnh 5.8. Nhn chung, qu trnh ester ha ni phn t bao gm mt s phn ng, trong c s trao i gc acyl: gia ester v acid: thy phn acid (acidolysis) gia ester v ru: thy phn ru (alcoholysis) gia cc ester vi nhau: ester ha ni phn t trong chiu hng hp hay ester ha theo cu hnh trans (transesterification).

c bit, qu trnh thy phn acid v thy phn ru c ngha quan trng trong qu trnh sn xut mono- v diglycerid.

Hnh 5.8. Cc bin i ca qu trnh ester ha ni phn t

Qu trnh ester ha ni phn t xy ra rt chm; thc y tc phn ng, cn thit phi gia nhit n nhit trn 300oC. Tuy nhin, y l iu khng th thc hin do cc triglycerid b phn hy gi tr nhit ny. Chnh v vy, vic s dng cht xc tc c kh nng to anion mnh, tn cng vo nguyn t C ca nhm carbonyl c ngh. Cc cht xc tc c s dng ch yu cho phn ng ester ha ny l sodium (Na), sodium hydroxyt (NaOH) v sodium alcoholate (NaOC2H5). C ch phn ng ester ha ni phn t c tng hp hnh 5.9. Ester ha ni phn t c ng dng trc tip vi du m c ngun gc t nhin hay du m hydro ha hay chit phn on. Qu trnh ester ha c s dng nhm 4 mc ch chnh: Thay i nhit nng chy ca du,
83

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Ci thin kh nng tng thch ca triglycerid khc nhau trng thi rn, Ci thin tnh mm do ca phn rn do thay i kh nng kt tinh, kt tinh li ca du, Kt hp cc tnh cht ca hn hp du khi phi trn du v m.

Vic xc nh im dng ca qu trnh ester ha ph thuc vo mc ch s dng sn phm cui.

Hnh 5.9. C ch phn ng ester ha ni phn t

84

Cng ngh ch bin du m thc phm

Trn Thanh Trc

CHNG 6. CC SN PHM CH BIN T DU M


6.1. GII THIU CHUNG

Du m l mt trong nhng thnh phn quan trng khng th thiu c trong ch n hng ngy ca con ngi; du m cung cp nng lng ln cho c th hot ng. Thm vo , du m cn cung cp cc acid bo cn thit cho c th cng nh cc vitamin ha tan trong cht bo. Bn cnh gi tr dinh dng cao, du m cn l thnh phn lm tng gi tr cm quan cho sn phm, to cm gic ngon ming cho ngi s dng. Tuy nhin, vic lm dng du m l mt trong nhng nguyn nhn chnh dn n bnh bo ph v gia tng bnh v tim mch do s dng nguyn liu c cha hm lng cholesterol cao. Chnh v cc nguyn nhn ny, vic nghin cu ch bin ra nhiu sn phm khc nhau t du m rt c quan tm. Cc sn phm t du m c th c chia thnh 2 dng ch yu: Sn phm nh ha vi hm lng du cao: margarine, mayonnaise, b Sn phm khng nh ha: shortening, du s dng cho qu trnh chin nhng trong du,

6.2.

MARGARINE

6.2.1. Tng quan v margarine Cng ngh ch bin margarine c pht minh vo nm 1869 do ng Hippolyte Megi - Maries (ngi Php) v c chnh ph Php trao gii thng nh cc ch li m n mang li. Margarine l dng nh tng nc trong du c cu trc nh l b v c thay th cho b ng vt. Khi u, rt t ngi nh gi cao dng sn phm ny v s chp nhn trn th trng cng rt t. Margarine c lm nh l mt th nh tng ca sa vi m b. Khi chin tranh th gii th II bng n, Napoleon III s dng sn phm ny nui dng qun i trong chin tranh vi c. Ngay t u ca cuc chin tranh gia Php vi c nhng c s sn xut margarine c t gn trung tm th Pari nhng thi gian ngn sau th ng ca khi qun i Php chin thng trong cuc chin tranh . Bng pht minh cho cng ngh sn xut margarine c cp thng qua hai nh phn phi b H Lan. Sau hai trong nhiu s kin t bit , sn phm margarine khng nh c v tr v c chp nhn trn tt c cc nc Chu u trong nhng nm sau. Cng t margarine ginh c th phn phi quan trng trong cuc cnh tranh vi sn phm b ng vt nhiu bang thuc Chu u. Lc u margarine khng c nh gi ng bi nhng nh sn xut sn phm b. Nhng nh qu tc c th lm bt c th g ty chai nhng sn phm thay th tp qun tiu dng ca h.
85

Cng ngh ch bin du m thc phm

Trn Thanh Trc

T nhng bt u nh trn, margarine c pht trin cng vi tro lu ch bin ra cc sn phm cung cp cht bo. Tnh cht ca margarine c th c iu chnh p ng nhu cu khc nhau trong nu nng hng ngy, ch bin bnh m v nhiu sn phm khc (bng 6.1). iu ny c phn hi trn khi lng ca sn phm c sn xut v s dng hng nm. Chu u khi lng ny ph hp vi thi quen n ung ring ca mi nc . nhng ni c mnh danh l t nc du nh Nam u, du c ch bin theo phng php truyn thng (du lng) c s dng ch yu; vic tiu th sn phm mi nh margarine khng c s chp nhn cao. Trong khi , nhng quc gia sa nh H Lan v an Mch, margarine c tiu th vi s lng rt ln.
Bng 6.1. Cc dng margarine theo tiu chun sn xut ca Lut thc phm Chu u (2991/94) Nhm cht bo M hay cht bo c cu trc rn, d dng s dng trong vic hnh thnh nh tng nc trong du. Ngun nguyn liu: Du thc vt dng lng hay rn, - M ng vt thch hp cho s tiu th ca ngi (hm lng cht bo sa khng vt qu 3%) Dng sn phm 1. Margarine Tnh cht (da vo % cht bo) Sn phm ch bin t du v m ng vt vi hm lng bo t 80-90%.

2. Margarine cha cht bo(1)

Sn phm ch bin t du v m ng vt vi hm lng bo t 60-62%.

3.Margarine cha 1/2 cht bo(2)

Sn phm ch bin t du v m ng vt vi hm lng bo t 39-41%. Sn phm ch bin t du v m ng vt vi hm lng bo thay i: - t hn 39% - t 41-60% - t 62-80%

4. B pht bnh (fat spread X%)

Ghi ch: Theo an mch (1) hm lng bo 60% (2) hm lng bo 40%

Nh thnh cng thu c ca margarine, hm lng m b c s dng lm nguyn liu trong ch bin dng sn phm ny gia tng rt ln, vt qu kh nng ca cc cng quc xut khu m b nh M v Argentina. Trc tnh hnh ny, du da c ngh nh ngun cung cp cht bo dng rn thay cho m b trong ch bin margarine. Tuy nhin, lng du da vn khng cung cp, ng thi y l nguyn nhn thc y gi thnh sn phm tng cao. Chnh v th, vic pht minh ra bin php ha rn du, chuyn du t dng lng sang dng rn nh qu trnh tch phn on v hydrogen ha ra i. Du ha rn tr nn ngun cung cp nguyn liu n nh trong cng nghip ch bin margarine. Ngy nay, margarine c sn xut ch yu t du thc vt.
86

Cng ngh ch bin du m thc phm

Trn Thanh Trc

6.2.2. Cu trc ca margarine Margarine l dng nh tng nc trong du, gm c 80% cht bo v du v 20% l dng dung dch cha cc thnh phn ho tan trong du. Khong 20% (t nht l 12%) triglycerid ca cht bo dng rn trong iu kin nhit phng, phn cn li vn gi trng thi lng. Pha du ca margarine hnh thnh mng tinh th cht bo, phn du lng c nht li v phn b u khp trong h thng mng ny . Mi n v ca mng li c kch thc khong 15 - 20 m . S n nh c hc ca margarine t mng tinh th cng tt nh l s n nh ca h nh tng. Cc git nc (c kch thc hn 5 m ) c phn tn rt mn trong h thng mng ny. Thun li ln nht ca vic sp xp c trt t nhng git nc nh ny l gip ngn chn c s tn cng ca vi khun trong h nh tng: Nhng git nc c kch thc nh hn vi khun lm cho vi khun khng pht trin c. Do yu cu t ra trong ch bin margarine l hm lng cht bo cao v cu trc cht ch. iu ny lm cho qu trnh lin kt to nh tng phi c pht trin ti a. y cng l nguyn nhn to ng ngc: cc b phn cu thnh ca mng tinh th c xu hng b ph v bi lin kt qu mc (overworking).Trong trng hp ny, s kt t ca tinh th c ngh nhm to nn s n nh cu trc tr li. Cc tinh th vn tip tc pht trin sau qu trnh ch bin v bao gi hoc trong chu; iu ny gip cho margarine chn v cng. Tnh cht do ca cht bo - ch yu l tnh cng v c tnh do ph thuc ch yu vo s lng tinh th hin din, kch thc, hnh dng, s phn b v lc lin kt ca chng tn ti trong h thng. Hn hp cht bo s dng trong margarine thng kt tinh dng , nhng trong qu trnh ch bin, do s gia tng nhit , cc tinh th ny chuyn thnh dng . S bin i ny ph thuc rt ln vo loi triglycerid hin din trong cht bo, hm lng, cu to v chiu di mch acid bo ca tng thnh phn v quy lut chuyn pha ca chng.

6.2.3. Thnh phn ca margarine 6.2.3.1.Hn hp cht bo Vic la chn cht bo trong ch bin margarine da theo 3 tiu chun: tnh cht vt l, gi tr dinh dng (n nh v mt sinh l) v ngun gc ca cht bo. Vic thay i nhng iu kin ny c tm quan trng rt ln do mi hn hp cht bo c th bin i trong gii hn tng i rng. Chnh v th, nhng iu kin trn cn c quan tm nhm la chn c hn hp cht bo t yu cu vi gi thp nht. Trn thc t, thnh phn hn hp cht bo trong margarine c thay i cho ph hp vi qu trnh pht trin trn th trng hn mt th k qua.

87

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Nm 1917 hn 60% hn hp cht bo trong margarine c ngun gc t ng vt c tiu th M. nhng t nm 1948 gim xung thp hn 2% v thay vo l du da. Chu u vo nm 1930 hn 40% ngun nguyn liu sn xut margarine l t m c voi. Ngy nay, cht bo c ngun gc t ng vt hu nh hon ton khng c s dng, thay th vo cht bo v du c ngun gc thc vt chim u th hn trong th trng tiu th tt c cc nc.

S cnh tranh trong sn xut margarine trn th trng M v Chu u cng tr nn gay gt hn. M, du bng vi l nguyn liu ph bin sn xut margarine. Trong khi , mt vi ni Chu u th iu ny hon ton him, bi gi ca n cn mc cao. Chnh do s khng n nh v gi nguyn liu m thnh phn cht bo trong margarine c th thay i ngay c trong cng mt nhn hiu theo tng thi im. 6.2.3.2. Cc cht ho tan trong nc

Pha nc cha cc thnh phn cht ha tan trong nc chim khong 15% - 17% trong hp phn ca sn phm margarine v cc hp phn cht ho tan cha ng trong nc. Cc thnh phn chnh ha tan trong pha nc gm: Thnh phn sa: hu ht cc sn phm margarine u cha cht rn sa; tt c cc thnh phn trong sa to hp cht mi cho sn phm nh s sinh ra acid butyric, cc hp cht cetone, lactone lm cho sn phm c mi v tt hn so vi s to mi ca diacetyl. Cc acid hu c nh acid citric v acid lactic c tc dng lm gim pH sn phm, gip ci thin cht lng margarine. pH thp c th ngn cn s pht trin ca vi khun, to sn phm c v ti; ng thi s hin din ca acid citric s ngn cn s nhim kim loi nh cht st trong phc h, ngn cn cc bin i oxy ha du. Mui n NaCl (hm lng 0,2 0,3%) lm gim kh nng hot ng ca vi sinh vt ng thi mui cn c s dng nh cht to hng cho sn phm. Tuy nhin, c tnh ny cn ph thuc vo tp qun s dng ca tng a phng. Cc hp cht mi c tc dng ci tin thm mi v ngn cn s mt mi; cng c s dng ph thuc vo hon cnh a l. Cc hp cht bo qun: vic s dng cc cht bo qun nh acid benzoic v acid sorbic (hm lng 0,05 0,1%) l khng cn thit trong margarine c 80% cht bo, nhng cn dng trong hn hp cht bo s dng ch bin margarine vi mc ch bo v sn phm trong sut thi gian s dng khi m np.

88

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Ph gia n nh (cht to chc, thickener) c thm vo trong margarine cha cht bo hoc margarine c hm lng bo thp nhm lm tng kh nng lin kt, to cu trc ca cc dng sn phm ny, ng thi gia tng thi gian bo qun. Cc cht ho tan trong cht bo

6.2.3.3.

Thnh phn ch yu ca cc cht ha tan trong cht bo l: Cht nh ho: monoglycerid (nng 0,050,15%) hay diglycerid, phospholipidCc hp cht ny ch yu c a vo tr gip cho qu trnh lin kt gia du m v dch th tr thnh th nh tng ng nht v ho rn. Trc y ngi ta dng lng trng lm cht nh ho, ngy nay cht nh ho thng c s dng dng cng nghip. Tc nhn chng hin tng du b bn ln trong qu trnh chin: S dng lechitine nng 0,1 0,2% c th gip qu trnh chin an ton hn, hn ch hin tng vng bn du; ng thi cn ci thin cht lng khi bt nho, ci thin n ca bnh. Vitamin: Cc vitamin tan trong du, cn thit cho c th v c kh nng chng oxy ha c thm vo trong hu ht cc sn phm margarine dng trong gia nh. Hp cht mu: ch yu l - caroten vi nng t 3-8 ppm.

6.2.3. Qui trnh sn xut margarine Qu trnh sn xut margarine bao gm nhiu khu phc tp: (1) hydrogen ha du (chng 5) sau tinh luyn nhm to hn hp cht bo c tnh cht ph hp cho ch bin margarine; (2) phi trn cc thnh phn chnh: du, nc, cc thnh phn ha tan trong nc v cc thnh phn ha tan trong du; (3) nh ha- kt hp khuy trn nh; (4) lm lnh - to kt tinh; (5) x l c hc hay nghin nhm ph v khi sn phm nh ha c cu trc cng sau lm lnh, to sn phm c mn theo yu cu. Ty thuc tng loi sn phm vi thnh phn khc nhau, qu trnh lm lnh v x l c hc s thay i khc nhau. Quy trnh tng qut ch bin margarine c tng hp hnh 6.1.

89

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Du tinh luyn

Sa b

Hydro ho du

Thanh trng Dung dch ng

Phi ch

Ln men Lactic

Nh ho

Lm lnh

Nghin

ng gi

Sn phm

Hnh 6.1. Quy trnh tng qut ch bin margarine

6.2.3.1. Phi trn Cc thnh phn c s dng trong ch bin margarine c chun b trc phi trn. Qu trnh phi trn c tin hnh theo 3 bc: Trc tin phi trn du hydro ho v du tinh luyn trong bn c cnh khuy, tc cnh khuy 10 12 vng/pht, nhit thay i trong khong 42 440C. Cc thnh phn ha tan trong du c chun b ring v phi trn t t vo hn hp du. Hai ng hng khc nhau trong thnh phn ch bin margarine c chun b.
90

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Sa v cc thnh phn ha tan trong nc cng c chun b v phi trn vo du cng lc. Sa cn c thanh trng v ln men nhm to cho margarine c mi b thin nhin. Cch thc hin: Sa sau khi thanh trng cho dung dch ng pha sn vo v tin hnh ln men ngay. Vic pha ng vo sa ri mi ln men c u im to thun li cho ln men lactic, c bit l nhng vi sinh vt to ra cht thm. Mun cho sa ln men t yu cu vic la chn v phi hp khun lactic cn c tin hnh k cng. Sau sa c lm ngui n 300C v cho vo thit b ln men, a vo 3 - 5 % nm men cng nghip khuy u. Qu trnh ln men kt thc khi acid sa t mc qui nh 60 700T, sau lm lnh xung n 8 90C v gi nguyn nhit cho n khi em i nh ho.

Ni cch khc, hn hp du c cha trong thit b phi trn n nh, cc thnh phn ha tan trong nc v ha tan trong du c phi trn vo trong thit b theo hai ng dn khc nhau vi cng mt thi im; ng thi cht nh ha c cho vo sn phm theo ng trc tip, gip qu trnh nh ha xy ra thun li. Cng thc phi ch tng qut ca sn phm margarine c cho bng 6.2
Bng 6.2. T l phi ch ca margarine c bn

Thnh phn Du m Cht m Mui Cht mu tan trong du Sa b Cht nh ho ng Nc

T l % 82 84 0,5 0,74 0,15 2,0 0,16 2,0 0,3 0,7 0,7 0,3 0,7 15

Nhn chung, vic phi ch cng thc sn phm thng cn c vo hai ch tiu ch yu l im ng c v cng ca du m. Trn c s m iu chnh du m th rn v th lng theo t l nht nh. Thng thng du m th rn (ngy nay ch yu l du hydro ho) chim khong 70 95% cn du m th lng chim 5 30% tng trng lng du m ca sn phm (bng 1, trang 3). Nhit nng chy v cng ca du m phi ch sn xut margarine c iu chnh bng du thc th lng, c th tnh c lng nh sau: c 10% du thc vt lm gim nhit nng chy ca du m phi ch khong 10C v gim cng khong 20%.

91

Cng ngh ch bin du m thc phm

Trn Thanh Trc

6.2.3.2. Nh ha Mc ch chnh ca qu trnh nh ho l to trng thi nh tng ng nht cho hn hp nguyn liu. sn phm t cht lng tt, qu trnh nh ha phi c tin hnh tht cn thn. Ty thuc vo quy trnh ch bin c la chn, cng on nh ha c th tin hnh ngay khi cc thnh phn bt u c phi trn vo hay sau khi ton b nguyn liu c a vo thit b nh ho. Trong thit b nh ho di tc dng c hc, hn hp nguyn liu s phn tn cao to ra trng thi nh tng. Nhit khi nh ho thng khng ch nhit cao hn nhit nng chy ca nguyn liu du m t 1 2 0C.

6.2.3.3.Lm lnh nh tng Qu trnh ny gip cho nh tng c kh nng ng c v ho rn. Nhit cng thp th qu trnh ng c cng nhanh. Ty thuc vo loi thit b m nhit lm lnh khc nhau c ngh. Cho n khong nm 1955, margarine c nh ha v lm lnh bng my lm lnh kiu thng quay. Nh tng chy thnh lp mng trn b mt thng quay s ngui v kt tinh thnh lp vi chiu dy t 0,1 mm - 0,25 mm. Nhit lm lnh trong thit b ny thay i trong khong t -12oC n -18oC (nhit bn trong ca thng quay). Ngy nay ngi ta thng lm lnh bng thit b trao nhit b mt vi tc nhn lnh l NH3. Vi h thng ny, nhit bn ngoi thit b c th gim n -25oC.

6.2.3.4. Nghin p b (x l c hc sau lm lnh) Cng on nhi nhuyn hay nghin p l qu trnh phn tn khi nh tng sau lm lnh gip cc bt kh phn tn u v mn trong sn phm, margarine t c c, xp nht nh v ng nht cao. Qu trnh c thc hin trong my nhi nhuyn (hnh 6.2)

Hnh 6.2. Qu trnh x l c hc (nghin p) trong ch bin margarine


92

Cng ngh ch bin du m thc phm

Trn Thanh Trc

6.2.3.5. ng gi Mc ch ca qu trnh ny nhm trnh cho sn phm tip xc vi khng kh, trnh sn phm b oxy ho v bo qun c lu hn. Sau khi nhi nhuyn xong, margarine c ng gi vi trng lng qui nh cho mi n v sn phm. Nu ng gi nh c th s dng my ng gi t ng. Margarine sau qu trnh ng gi v tn tr vn tip tc xy ra qu trnh kt tinh hay qu trnh chn, gip sn phm c cu trc tt hn ng thi pht sinh hng v.

6.2.4. Cc dng margarine c bit 6.2.4.1. Cream margarine (margarine dng kem) Cream margarine c s dng pht ln trn thc phm. Chnh v th, dng sn phm ny cn phi ch bin vi cu trc mm, lnh v tan chy d dng nhit khng kh. iu ny ph thuc rt ln vo s lng cc tinh th dng hin din trong sn phm. Thng cream margarine c im tan chy thp khong 30 400C, nhng chng cn c hm lng cht bo cao v phi tan nhanh trong ming. Du da thng c s dng cho sn phm ny.

6.2.4.2.

Bakery margarine (kem s dng trong ch bin bnh ko)

Bakery margarine c im tan chy cao hn cc sn phm margarine s dng trc tip (th d nh cream margarine). Bakery margarine khng tan chy trong ming, nhng c kh nng phn tch thnh nhng mnh vn ring bit trong thi gian di do s b dn ca cu trc protein tinh bt. Chnh c tnh v chc nng ca chng gip bnh ngt to c mm do cn thit.

6.2.4.3.Puff pastry margarine (margarine s dng trong ch bin bnh xp, nhiu b) Puff pastry margarine l loi sn phm yu cu cu trc mm. Trong qu trnh ch bin bnh xp c nhiu b, margarine c s dng nhm ngn cn cc lp bt cn mng khng b kt dnh vo nhau. Nh s hin din ca margarine c dai cao v tan chy 40 440C (cao hn khi so snh vi bakery margarine), cc lp bnh mng ny khng b b v do chng c lp y bi margarine vo cc l hng, to sn phm c mn nh mong mun.

6.2.4.4. Margarine cha cht bo Margarine cha cht bo c sn xut ln u tin vo nm 1964 v nhu cu v sn phm ny vn pht trin cao trong sut hn 30 nm qua. Do c tnh ca sn phm
93

Cng ngh ch bin du m thc phm

Trn Thanh Trc

cha t cht bo, sn phm ny c sn xut nhm p ng nhu cu cho nhng ngi c nhu cu gim cn nhng vn m bo thc phm gi c hng v thm ngon. Ging nh cc sn phm t cht bo khc, pha nc ca margarine cha cht bo cn c n nh bng cht to ng do qu trnh nh ha ch vi mng tinh th cht bo ring l khng m bo tnh n nh ca sn phm theo nhit v h qu l thi gian bo qun ngn. Cng v nguyn nhn ny, margarine cha cht bo thng cha cc cht bo qun, bi v s phn b nhng ht nc trong sn phm ny km hn nhiu trong margarine thng thng; thm vo chng d b vi sinh vt gy h hng tn cng v pht trin. Chnh v th, im ct yu trong vic sn xut v s dng loi sn phm ny l m bo xc nh c thi gian bt u s dng v thi gian s dng ti nh. Thm ch nu qu trnh sn xut v iu kin m gi khng tt, hay khng c bo qun ng cch, margarine cha t bo d dng b tan chy trong khi s dng v iu kin xung quanh, y c th l l do lm cho qu trnh h hng xy ra nhanh.

6.2.5. Tiu chun cht lng ca margarine Mu sc: C mu vng ca b, b mt lng bng, xp, khng nt hoc nhn b mt Mi: Thm c trng ca b V: C v mn ca b thc phm Margarine phi m bo c cc thnh phn theo cng thc phi ch. Nhit nng chy gn bng nhit c th ngi 38 39 0C. cng nhit 15 0C l 100 150g/cm

6.2.6. Bo qun margarine 6.2.6.1. Cc hin tng h hng ca margarine

Margarine b tr mi hi kht do qu trnh oxy ho v thu phn cht bo bi oxy khng kh, sn phm u tin c to nn l hydroperoxyt. T to nn aldehyt no, khng no, cetoacid, ete, epoxytgy mi kh chu. Hin tng phc hi mi: nu thnh phn ca du m khng hp l qu nhiu mt loi du c mi no , margarine s khng thm ngon m c mi ca mt loi du m . Sm mu b mt: nu giy gi khng tt, khng ngn cn c qu trnh thot hn nc, lp ngoi margarine thot hi nc v sm mu li, b i cn bn trong vn tt.
94

Cng ngh ch bin du m thc phm

Trn Thanh Trc

B mc: Margarine bo qun mt thi gian m tip xc vi khng kh s b mc xanh trn b mt, mc ny c th n su vo bn trong lm hng margarine. Bin php bo qun margarine

6.2.6.2.

Bo qun margarine ch yu l ngn chn qu trnh oxy ho, thu phn v s gim phm cht do mc, do nhim kim loi. iu kin bo qun tt nht l khi ch bin xong margarine cn nhanh chng cho vo kho lnh, hn ch cho margarine tip xc vi khng kh, nh sngHn ch cho margarine tip xc vi kim loi bin thin nh ng, st v cc ion kim loi ny cng xc tc lm tng nhanh qu trnh oxy ho du m. bo qun margarine ta c th dng ho cht hoc bo qun lnh. Bo qun nhit thp: nhit 2 7 0C bo qun khng qu 6 thng. Bo qun bng ho cht: ho cht bo qun margarine ch yu l cht oxy ho v thu phn cht bo nh: BHA, BHT, acid ascorbic l cht chng oxy ho cht bo rt tt. Ngy nay ngi ta thng dng cht chng oxy ho cht bo l hp cht TBHQ 0,01%, kt hp vi acid citric 0,005%. Benzoat Natri c tc dng tiu dit nm men, nm mc, t c tc dng vi vi khun, liu lng 0,1%. Sorbat kali hay sorbat natri c v chua nh, kh tan trong nc lnh, tan trong nc nng, c tc dng tiu dit nm men v nm mc, t c tc dng vi vi khun, liu lng dng 0,05 0,06%. Thng s dng cc sorbat v t c, khng gy mi v l cho sn phm cn benzoat d gy mi l cho sn phm margarine lm gim gi tr cm quan. Thi gian bo qun sn phm bng ho cht cng khng qu 6 thng.

6.3.

SHORTENING

Hin nay cc loi du thc vt thng c ch bin thnh shortening. Shortening l hn hp ng th c mn, bng xp, mu trng c, l sn phm hydro ha ca du. Trong , ngi ta tin hnh hydro ha mt phn du to sn phm c rn, do nht nh, thch hp, c n nh tt khi s dng chin xo v vn gi li trong du mt s glycerid c cu to bi cc acid bo khng no cn thit. Shortening n nh hn du, t b i, t b tr mi trong qu trnh bo qun lu. Shortening c th gia tng tnh nh ha khi cho thm t 4 - 6% mono hay diglycerid. Shortening dng chin xo nng, s dng nhiu trong cng nghip sn xut m n lin v cng nghip bnh ko. Vai tr c bit ca shortening trong cc sn phm ny l ngn cn s kt dnh gluten li vi nhau, nh tng n v to cu trc xp cho sn phm. cc nc ni ting Anh, thut ng shortening hay m trng (white fat) c s dng ch cht bo dng chin su (deep frying chin nhng trong du).
95

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Shortening l huyn ph ca ca tinh th cht bo (khong 1%, ch yu dng n nh ) trong du hay m dng bn lng. iu ny chng t cht bo rn tht s ch tn ti nh mt cht huyn ph v khng c kh nng ha tan. Ph thuc vo cu trc sn phm, shortening c chia lm 2 loi (i) shorteing dng do (plastic shorteing) v (ii) shortening dng lng (liquid hay pumpable shortening). Shortening dng lng c sn xut t du c hydro ha (cha t 5-30% triglycerid dng rn vi im nng chy cao) v kh mi t bn cha c gia nhit cho tan chy v bm n bn pha ch. Nhit du c khng ch trong khong 50 - 55oC. Ti bn pha ch, du c pha thm cht chng oxy ha (BHT) vi t l 0,2%. Sau , du c bm n h thng lm lnh kt tinh. tng xp cho sn phm, khng kh c cung cp lin tc vo du (sn phm c xp tt nht khi s dung kh N2 hay kh tr cp vo). Du qua thit b lm lnh kt tinh thnh dng mn, sau tip tc qua thit b nhi nhuyn hn hp c ng nht cao trc khi chuyn qua khu ng gi, bo qun. Kch thc tinh th mong mun trong sn phm ny l 5-10 m. Nh vo s hin din trng thi lng, shorteing dng ny c s dng rng ri trong qu trnh chin nhng trong du v ngay c chin tip xc do n d dng bm vo thit b hn so vi cht bo rn. Shortening dng do (plastic shortening) c sn xut tng t theo quy trnh ch bin margarine nhng khng c qu trnh nh ha vi pha nc. Chnh v vy, qu trnh kt tinh trong shortening kh xy ra hn do khng c s hin din ca cc git nc trn b mt giao din vi cht bo nhm thc u qu trnh to tinh th. MAYONNAISE

6.4.

Mayonnaise l mt dng sn phm dng nh tng du trong nc (o/w) c cha t nht 80% du thc vt, c dng vi dng st. cc nc chu u v Hoa K, mayonnaise tr thnh mn n ph bin v tiu th vi lng rt ln. Mayonnaise c ch bin bng cch ha tan cc thnh phn gia v trong nc v cho vo dung dch nh ha cng vi 1/3 lng dm, khuy u vi tc nhanh dn n khi dung dch c nht cao, ng nht, sau cho t t lng du cn li vo. Tip tc khuy n khi to c khi nh tng ng nht, cho lng dm cn li vo n khi to khi ng nht (hnh 6.3). Cn lu l kch thc tinh th v s hnh thnh nh tng ph thuc rt ln vo qu trnh ha tan du vo hn hp cht nh ha.

96

Cng ngh ch bin du m thc phm

Trn Thanh Trc

Trng g, p v Lng hay c trng Cht nh ha b sung (c th s dng hay khng) Gia v, 1/3 lng dm Khuy trn u Khuy trn (nhit < 5oC) Dung dch ng nht, nht cao Nh t t cc git du vo Dm (2/3) + acid citric Khuy trn 70oC Hp cht nh tng Tip tc khuy trn 70oC

Sn phm Hnh 6.3. S tng qut ch bin mayonnaise

Thnh phn ch yu c s dng trong ch bin mayonnaise l: Du thc vt Cht nh ha (lng trng, hay s dng c lng v lng trng trng ty tp qun mi quc gia) Dm (to v v iu chnh pH sn phm) Gia v (ng, mui, mustard) Cc thnh phn khc ty theo loi sn phm.

Pha du ca mayonnaise phi l du thc vt c n nh cao v khng cha triglycerid dng tinh th hay sp - nhng thnh phn ny l nguyn nhn ph v tnh n nh ca sn phm nh tng. c bit, vi hm lng du 80%, mayonnaise d b bin i lm mt tnh n nh do s pht trin tinh th to nn cc git du kch thc ln. ngn cn bin i khng mong mun ny, du cn c gi khong 5,5 gi nhit t lnh trc khi phi trn. Cc loi du c gi thp v trung bnh nh du t ht ci du, u nnh, bp v hng dng thng c s dng trong ch bin mayonnaise thng mi. Tuy nhin, du u nnh v ci du thng c hydro ha nh trc khi phi ch nhm lm gim cc acid bo khng n nh c kh nng oxy ha cao, acid linolenic ra khi du. Du
97

Cng ngh ch bin du m thc phm

Trn Thanh Trc

cng cn phi qua giai on ng ha nhm tch loi cc triglycerid c nng chy cao. i vi du hng dng, qu trnh tch sp l mt cng on quan trng trc khi ng ha du.

6.5.

DU CHIN

Trong qu trnh chin, du b gia nhit n nhit si (khong 180oC) nn d dng xy ra cc bin i lm gim phm cht du. Cc bin i ny c th nh hng n cht lng thc phm ch bin bng qu trnh chin. Chnh v th, vic xc nh cht lng du chin cn c quan tm. Tuy nhin, do qu trnh ch bin v thi gian s dng khc nhau, du s dng cho qu trnh chin tip xc v chin nhng trong du cng c yu cu khc bit. Du s dng cho chin tip xc: Du s dng cho phng php ny vi lng t v ch s dng sau mt ln chin. Chnh v th, yu cu chng s oxy ha du khng quan trng. Du s dng theo dng ny ch i hi c lm sch, khng to mi v xu cho thc phm. Du nhm ny c s dng ph bin nht l du olive v du m. i vi chin nhng trong du: du hay m l mi trng truyn nhit thc s nn nhit du gia tng rt cao. Khi thc phm c lm chn, nc t trong thc phm s di chuyn ra ngoi dng hi v i vo mi trng du, km theo cc hp cht mu v lipid ca thc phm - tt c cc thnh phn ny s ph hy mi trng du. Cc bin i chnh xy ra i vi du trong qu trnh chin nhng trong du: S thy phn du to cc acid bo t do, mono- v diglycerid, cc glycerol t do. S oxy ha du to cc hp cht bay hi lm bin i mi, v du do s hnh thnh cc hp cht hydroperoxid, k n l aldehyd, cetone. Phn ng trng hp lm gia tng nht, hnh thnh bt c nh. Phn ng to sn phm mch vng lm mt gi tr dinh dng. Ty thuc vo mc ch s dng (chin khoai ty, chin cc sn phm n nhanh..), yu cu cho du m c khc bit. Tuy nhin, du m dng cho qu trnh chin nhng trong du cn m bo cc yu cu c bn: khng ng du trn b mt sn phm, khng to mi v l v khng b oxy ha. Chnh v th, du c hydro ha mt phn c ngh.

98

Cng ngh ch bin du m thc phm

Trn Thanh Trc

6.6.

DU SALAD

Trong qu trnh tiu th du salad, iu quan trng nht l du khng b vn c v khng c cn (ch yu do cht bo kt tinh hay sp) khi c gi nhit t lnh. Chnh v th, mt trong nhng cng on quan trng trong qu trnh x l loi du ny l ng ha. Du c s dng lm du trn salad i hi phi t tiu chun v trong nhit thp (cold test). Kt qu kim tra s hin din hm lng cht rn trong cc loi du bng 6.3 cho thy, du c khng c s dng lm du trn salad. Tuy nhin, vic s dng qu trnh tch phn on (chng 5) thu olein c th ci thin c c tnh du c. mt s quc gia, vic s dng cht c ch s kt tinh c ngh trong lut thc phm.
Bng 6.3. Hm lng cht rn trong cc loi du theo nhit (thp) Loi du Du u nnh Du bng Du hoa hng dng Du u phng Du ht ci du Du ht m 0oC < 0,5 < 0,5 0 <6 <1 < 1,2 5oC 0 0 0 <4 0 10oC 0 0 0 <2 0 Du c Du ht olive < 0,5 0 50 0 Loi du Du ht lanh Du ht rum Du bp 0oC < 1,5 0 < 0,5 5oC <1 0 0 10oC 0 0 0

99

Cng ngh ch bin du m thc phm

Trn Thanh Trc

TI LIU THAM KHO

Chu Phm Ngc Sn, 1983. Du m trong sn xut v i sng. Nh xut bn thnh ph H Ch Minh. Dickinson, E. and Rodrguez Patino J. M. , 2001. Food Emulslons and Foams:

Interfaces, Interactions and Stability. International Journal of Food Science and Technology, 36, 223228 pp. Hamilton, R.J. and Bhati, A. (eds), 1980. Fats and oils: Chemistry and Technology, London: Applied Science Publishers. Hoffmann, G., 1989. The chemistry and technology of edible oils and fats and their high fat products, Academic press. Hui, Y.H., 1996. Baileys industrial oil and fat product (volume 1-5), fifth edition. NewYork, A Wiley-Interscience Publication. Jose E. Moros, Jose M. Franco and Crspulo Gallegos, 2002. Rheology of spraydried egg yolk-stabilized emulsions. International Journal of Food Science and Technology, 37, 297307 pp Kitrigin V.P., 1981. Ch bin ht du. Nh xut bn Nng nghip. Nguyn Quang Lc, L Vn Thch, Nguyn Nam Vinh, 1993. K thut p du v ch bin du m thc phm. Nh xut bn khoa hc k thut. Snyder, H.E. and Kwon, T.W., 1987. Soybean Utilization, An Avi Book, 74-130 pp. Van Dalen, G. Determination of the water droplet size distribution of fat spreads using confocal scanning laser microscopy. Journal of Microscopy, Volume 208, 116 124 pp.

100

You might also like