Professional Documents
Culture Documents
2.2.2.
Nho bt.............................................................................................33
2.2.3.
Cn bt...............................................................................................38
2.2.4.
Qu trnh ngh....................................................................................39
2.2.5.
To hnh.............................................................................................39
2.2.6.
Nng................................................................................................40
2.2.7.
Lm ngui..........................................................................................43
2.2.8.
Phn loi.............................................................................................43
2.2.9.
Bao gi...............................................................................................44
PH LC
Danh sch bng biu
Phn 1: Tng quan v bnh Biscuit...................................................................6
Bng 1.1: Phn loi theo tnh cht bt nho..........................................................7
Bng 1.2: Phn loi theo phng php nho....................................................7
Bng 1.3: Phn loi theo phng php to hnh...................................................7
Bng 1.4: S phn loi bnh Biscuit............................................................8
Phn 2: Cng ngh sn xut bnh Biscuit......................................................13
Bng 2.1: Thnh phn ho hc ca bt m..........................................................15
Bng 2.2: Cc ch tiu cht lng bt m dng trong sn xut bnh Biscuit.......18
Bng 2.3: Ch tiu b dng trong sn xut..........................................................20
Bng 2.4: Tiu chun ca mui tinh (NaCl).......................................................21
Bng 2.5: Thnh phn dinh dng ca trng......................................................23
Bng 2.6: Yu cu k thut ca trng..................................................................23
Bng 2.7: Gi tr dinh dng trung bnh trong 100g ph mai.............................24
Bng 2.8: Tiu chun Sodium bicarbonate.........................................................29
Bng 2.9: Tiu chun ca ng........................................................................30
Danh mc hnh
Phn 1: Tng quan v bnh Biscuit...................................................................6
Hnh 1.1: Bnh Biscuit.........................................................................................9
Hnh 1.2: Bnh Cream Cracker.............................................................................9
Hnh 1.3: Bnh Soda Cracker...............................................................................9
Hnh 1.4: Snack v b nng..............................................................................10
Hnh 1.5: Bnh Puff Biscuit................................................................................11
Hnh 1.6: Bnh Marie.........................................................................................11
Hnh 1.7: Bnh Petit Beurre................................................................................12
Hnh 1.8: Bnh Wafer.........................................................................................12
Hnh 1.9: Bnh Cookie hnh nhn......................................................................12
LI M U
Bnh l mt loi thc phm rt ph bin v tin dng. Bnh v cng ngh sn xut
bnh xut hin t rt lu v ngy cng pht trin. u tin l nhng sn phm th
cng cht lng khng cao, thit b th s, thi gian bo qun rt ngn. Nhng cng
ngh sn xut bnh dn c ci tin, nng cao v pht trin rc r nh ngy nay.
Trong li sng cng nghip bn rn th cc sn phm n lin, trong c cc loi
bnh, tr thnh mt trong nhng thnh phm khng th thiu trong i sng hng
ngy. Bnh biscuit l mt trong nhng thc phm quan trng trong cuc sng p ng
c nhu cu thc phm truyn thng v vn ho ca con ngi, l mt hng rt a
dng v phong ph, rt tin cho vic s dng, c gi tr dinh dng cao. Vi mc tiu
tm hiu v a ra mt sn phm bnh biscuit mi va c hng v mi l va y
cc cht dinh dng, chng em tm hiu ti Bnh quy tht xng khi. Trong bi
bo co ny chng em tm hiu tng quan v nguyn liu, quy trnh sn xut v mt s
thit b dng trong sn xut quy m cng nghip.
Cm n c Chu Th Bch Phng gip chng em nh hng c hng i ng
n, hiu qu chng em c th hon thnh tt bi bo co ny. Tuy nhin, do lng
kin thc cn hn hp, thi gian thc hnh c hn nn chc chn s c nhiu thiu st.
V vy, knh mong s gp ca c chng em thy nhng ch sai, thiu st b
sung vn kin thc cho mnh.
Hm lng ng
Hm lng bo
Loi bnh
Thp
Thp
Cracker
dough)
Bt nho dai, xp
Trung bnh
Trung bnh
Semi sweet
va
Bt nho xp (short
Cao
Cao
Hard sweet
Rt cao
Cookie
Wafer biscuit
dough)
Bt nho mm (soft
Rt cao
dough)
Loi bnh
Ln men
Cracker
Khng ln men
Cracker, cookie
Sn phm
Dai
Cn ct
Bnh cn ct (Cracker)
Xp
Bnh p (Cookie)
Ngoi ra, cn c cc phng php phn loi khc nh: phn loi theo hnh dng
(trn, vung, ch nht, hoa, th,), theo thnh phn b sung( DHA, x, st,
kem, mt, ht,), thoe i tng s dng( bnh dnh cho tr em, cho ngi b
tiu ng, bnh cho ngi n king,).
Trong thc t sn xut ngi ta phn loi nh sau:
-
Cracker
Cookie
t ngt
Ngt
B sung
Enzyme, bt n
Khng ln men
Khng ngt
Khng ln men
C
cht
bo
gia
cc
lp v
trong
bt
nho
(t)
C
cht
bo
trong
bt
nho
Puff
(19%)
Wafer
(6%)
Ln men
Khng
cht
bo
Matzos
(6%)
C
cht
bo
gia
cc lp
v
trong
bt
nho
(t)
C
cht
bo
trong
bt
nho
(t)
Wafer
(6%)
Cream
Cracker
(11%)
8
Khng
cht bo
gia cc
lp, c
cht bo
trong
bt nho
(t)
Soda
Cracker
(10%)
Savoury,
Ritz,
TUC,
Cheddars
(79%)
Cookie
trn,
Cookie
chocolate,
Cookie
kp mt
(4355%)
Soda Cracker
a.
b.
Hnh1.4. a. Bnh Ritz cracker
b. Bnh snack v Phmai Cheddar
10
Water Biscuit
1.4.4.2.
Matzos
11
Bnh Palmier l 1 kiu bnh in hnh cho loi bnh ny. Bt nho khng ln
men, cht bo s dng rt t trong bt nho khi cn nhmto thnh lp, xp, d
bong ra khi n.
Hnh1.6.Bnh Marie
12
1.4.7. Wafer
Wafer (bnh xp) c ngun gc t H Lan vo th
k 19. c lm t bt nho c qua ln men trong
khong 1h. Thnh phn giu bt, cht bo, trng
nhng rt t ng.
Bnh c cu trc rt xp, gin khi n. Bnh hnh nn cha kem lnh, bnh
Hnh1.8. Bnh Wafer
dng thanh c ph Chocolate.
1.4.8. Cookie
13
Bt m
Cu to ht la m
Hnh 2.1. Cu to ht la m
14
V ht: chim khong 10% trng lng ht, bao bc quanh ht, c tc dng bo v
nh. Thnh phn ngoi celluloza v khong cht cn cha protein, ng, cht bo,
nhng nhng cht ny hu nh c th ca ngi khng tiu ha c v n dnh cht
vi lp v mng celluloza.
Ni nh: chim khong 83% trng lng ht, nm sau lp alron. y l thnh
Phi ht: chim khong 2% trng lng ht, l phn pht trin thnh cy non khi
ht ny mm. Thnh phn gm: ng, cht bo, protein, enzym v vitamin.Phn
hng: bt m c phn ra thnh nhiu hng bt khc nhau: bt m ho hng, bt m
hng 1, bt m hng hng 2, bt m hng 3.
la
trng,
bt
en
sn
xut
ht
la
en.
cht
khong
cao
hn.
15
gluxit cn gi l tinh bt. Trong hng bt cao cha n 80% tinh bt. Tinh bt ca cc
loi bt khc nhau th khng ging nhau v hnh dng, kch thc, kh nng trng n
v h ha.
1.3. Phng php sn xut bt m
Bt m c ch to t ht la m thuc h ha tho bng phng php nghin.
C 2 phng php sn xut bt:
+ Phng php nghin th: Nghin khng phn loi, ch thu c mt loi bt.
+ Phng php nghin tinh: Nghin phn loi, thu c nhiu loi bt.
1.4.
Phn loi bt m
Thnh phn ho hc bt m
Protit
bt
16
Cht
ng
bo
chung
Xenlulose Tro
Bt m trng
Thng
1.95
79.0
12.0
0.8
1.8
0.1
0.55
hng
Hng I
2.5
77.5
14.0
1.5
2.0
0.3
0.75
Hng II
3.5
71.0
14.5
1.9
2.8
0.8
1.25
Bt m en
Hng A
4.5
73.5
9.0
1.1
4.7
0.4
0.75
Hng B
6.0
67.0
10.5
1.7
5.5
1.3
1.45
m: 5%
Hm lng Natri: 23 mg
Protid
Chim khong 8-25%, cu trc phn t protid c nh hng ti cht lng gluten,
Cht lng gluten nh hng ti cht lng ca bnh. Nu t l mi lin kt disulfua
tri hn ngha l protid c cu trc bc ba v bc bn nhiu hn th gluten ca bt cht
hn, sc cng ln hn, cht lng bnh tt hn.
Protid ca bt m ch yu l dng n gin: protein. Protein ca bt m gm c 4
nhm: Albumin, Globulin, Glutelin,
Prolamin. Albumin, Globulin chim
khong 20% protein ca bt m.
Glutelin v Prolamin l 2 protein quan
trng v chim khong 80% protein
ca bt m. Hai loi protein ny l tc
17
nhn chnh to nn mng phn b u trong khi bt nho khi kt hp vi nc, mng
li ny chnh l gluten. Khi nho trn bt m vi nc, protein ca bt m to thnh
mng phn b u trong khi bt nho, mng li ny va dai va n hi, c tc
dng gi kh v lm khi bt nho n. Nu mang khi bt nho ra vi nc, tinh bt
s tri i, phn cn li l protein cn c gi l gluten. Hm lng gluten t trong
bt m chim khong 15 35 % ty thuc vo hm lng protein ca bt m. Gluten
t cha ti 70% nc, 30% cht kh. Cht kh cn li ch yu l protein (chim
90%), glucid, lipid, khong v enzyme (chim 10%).
Cht lng gluten c nh gi bng cc ch s nh: mu sc, n hi, dn di.
Bt c gluten cht lng cao th n hi tt, dai cao v dn trung bnh, bnh s
n v ngon. Trng hp gluten yu ngha l dn di ln, dai thp, t n hi th
bt nho s dnh, bnh t n v b b ra. tng cht lng gluten khi nho bt c th
b sung cc cht oxy ha: acid ascorbic, kali bromat, peroxit,, ngc li nhng cht
kh s lm gim cht lng gluten.
Tinh bt: L glucid quan trng nht, cha trn 90% cht kh ca bt. Hm
lng tinh bt cng ln th hm lng protein cng nh v ngc li.
18
Lipid Cha khong 0,8- 2,5% ty loi bt. Trong bt m c khong 0,4- 0,7%
Vitamin: Bt m cha nhiu vitamin nh: B1, B6, PP, Vitamin cha nhiu
trong lp alron. Hng bt cng cao th vitamin cng thp v ngc li.
Khi lng, cht lng gluten t: cn, kim tra mu, cng, n hi.
php th farinograph.
Bng 2.2: Cc ch tiu cht lng bt m dng trong sn xut bnh biscuit
STT
1
2
3
4
5
6
7
Tn ch tiu
Mu sc
Mi
V
Tp cht v c
Su mt
m
mn
Yu cu
Trng ng hay trng c trng ca bt m t nhin
Mi v t nhin ca bt m, khng c mi v l
Khng c v chua, ng hay v l
Khng c ct sn
Khng c
13%
Cn li trn ry
20%
420m
8
9
10
11
80%
Qua ry 118m
Gluten t
Hm lng
3235%
Cm quan
cng t
Hm lng tro
chua
Tp cht Fe
1.5.1.
1316cm
0.40.75%
3.5ml NaOH/100g
30mg/kg
20
rt mnh.
- Qu trnh oxi ha cht bo c trong bt.
- Qu trnh thy phn nh cc men c trong bt.
- Qu trnh phn hy protit c trong bt to ra axit amin, NH3.
1.5.2.
Kh nng thay th
Cht bo
Vai tr ca cht bo
m: 15.7%
Ch tiu
Cm quan
Ho hc
Vi sinh
Mu sc
B (TCVN 7400:2004)
Mu
Mi v
Mi v c trng
Trng thi
Mm, c trng
Tp cht
m,
Hm lng Lipid
> 80
Ch s AV
< 0.3
Ch s PV
104 cfu/g
coliform
10 vk/g sp
Khng c tp cht
< 16
<2
b vn cc, kt tng.
Hm lng s dng: khong 1 1.5 % khi lng bt nho.
Vai tr ca mui
Mui thc hin ch yu trong chc nng nho bt, lm cho kh nng kt dnh ca
Gluten cht hn trong qu trnh nho bt, gi nng ca Gluten, lm tng kh
nng ht nc ca bt. Mui c tc dng nh th l nh vo s tc ng qua li
gia mui v Protein hoc hn ch nh hng ca n vo nhng enzyme phn gii
Protein. Lm tng dai ca Gluten v lm gim dnh ca bt nho. Mui ngn
chn hiu lc hot ng ca enzyme. Ngoi ra mui cn c vai tr to v cho sn
phm.
Bng 2.4. Tiu chun ca mui tinh (NaCl)
22
Tn ch tiu
Yu cu
Mu sc
Trng, trong
Mi
Khng c mi
Dng bn ngoi
C ht
115 mm
1.8. Trng g
Trng cng lm tng cht lng ca bt nho v
bnh thnh phm. Lng trng trng l cht to bt rt tt v
khi protein ca lng trng trng l albumin c hp th
vo b mt gia khng kh v khi bt nho. N s to
thnh mt mng mng n hi v khng thm kh bao
quanh lm bng bt, do n s bo v c bng bt
Hnh2.5.Trng
V sch, rn, ng u.
23
Vai tr ca trng
-
cho sn phm.
-
trng s bin tnh nhit cao to cu trc cng chc cho sn phm bnh nng.
-
24
Thnh phn
Lng
Lng trng
Thnh phn ha
Nc
72,0
54,0
88,0
hc( g/100g)
Protid
14,8
13,6
10,3
Lipid
11,6
29,8
0,1
Glucid
0,5
1,0
1,0
Tro
1,1
1,6
1,0
Calories
100
171
337
47
Mui khong
Ca
55
134
19
(mg/100g)
210
532
16
Fe
2,7
7,0
0,3
Vitamin
0,7
0,96
(mg/100g)
B1
0,16
0,32
B2
0,31
0,52
0,26
PP
0,2
Cc ch tiu
Mi
Yu cu
Khng c mi l
Bung kh
< 5mm
Lng
1.9.
Lng trng
Mu ti c sn st
Phomai
25
Hnh2.6. Phomai
v ph mai khng chn. Ph-mai l ngun cung cp cht m, canxi, pht pho cao, rt
b dng v tt cho xng. Ngoi ra, trong ph mai cn c cht km, rt tt cho no,
da v h min nhim. Ph mai c lm t sa d, b, cu, c nhiu loi t mm n
cng, vi nhiu mu sc: trng, vng, xanh,... Thnh phn dinh dng ca ph mai
gm c cht m c thy phn, canxi, vitamin A, vitamin D, vitamin B12, kem,
Vai tr ca ph mai
-
Protein (g)
Lipid (g)
Ph mai ti
Ph mai mm
Ph mai mm c p
Ph mai cng c p
Ph mai rut lm tm
3.7 1.5
20 21
22 27
27 30
20
0 26
20 26
24 29
28 30
29 33
75 170
1.5 17
150 575
657 865
900 1200
600 870
44 293
260 350
326 384
390 400
344 370
xanh
Ph mai nng chy
16.8
22.8
492
292
2.9
Kcal
enyme t phn tiu dit v hn ch s hot ng ca vi sinh vt. Mt khc, hun khi
cn to cho sn phm c hng v c trng, mu sc sang, kch thch tit dch v khi
n.
Qu trnh sn xut tht hun khi
-
p mui tht: p mui sn xut tht hun khi thng thc hin phng
lnh c nhit t 24oC. C th p kh, p mui t hoc p mui theo
phng php hn hp.
Hun khi tht: thnh phn ho hc v tc dng ca khi hun. Khi hun l
mt hn hp c to ra do s t chy khng hon ton g, mn ca, v
bo v cc b phn khc ca cy ci. Cc hp phn ca khi tn ti c 3
dng: dng kh, dng lng v dng rn. Thnh phn ho hc v tnh cht ca
khi hun ph thuc rt ln vo tnh cht ca nhin liu (loi g, m ca
kh t) v iu kin to khi (lng oxi tham gia vo qu trnh chy, vn
tc thot khi, nhit ca vng t,) nhng thnh phn ch yu trong khi
nh: fenona, fomandehit, aceton, cc acid fomic c kh nng tiu dit
nhiu loi vi sinh vt. Cc hp cht khc nh: hidroquinon, hc n li c kh
nng ngn cn hin tng oxi ho ca m. G dng hun khi tt nht l
g d, si, phong, trm. Khng nn dng nhng loi g c nhiu nha nh:
thng, tng to khi v hm lng hc n trong khi cao, lm sn phm b
en, c v ng v c i vi c th. Nu khng c g, mn ca, tru c
m khong 25%. Nhit ca vng t 300350oC, thp hn im bc chy
ca g.
Yu cu
27
phm.
-
1.11.
To mi v cho sn phm.
Cc cht lm n
Trng thi bn ngoi, hnh dng ca sn phm bnh nng b chi phi bi cc
yu t nh: thnh phn nguyn liu ban u, iu kin l
v thi gian nng. Mt trong nhng yu t quan trng
nht nh hng n cht lng sn phm ph thuc vo
vic cho bt n thch hp vo sn phm bnh nng
to kt cu xp, nh. y l nhn t quyt nh cht
lng ca bnh quy.
Bt n l nhm cc mui v c, c th s dng tng loi ring r hay s dng
kt hp nhiu loi vi nhau.
Trong cc sn phm bnh nng, vic cho bt n
Hnh2.8. Bt n
28
- Khng kh: trong nhiu loi thc phm khng kh l cht to ni duy nht v
c th c kt hp do nho trn, va p, trong qu trnh gia nhit khng kh n ra
v chim th tch ln.
- Men: l vi sinh vt sng, n gii phng CO2 bng qu trnh ln men. Qu trnh
ny chm hn tc phn ng ca bt n ha hc. Hn na, phn ln khi sn xut cc
loi bnh khng dng men lm tc nhn to ni v trong bnh hm lng ng v
cht bo kh cao lm gim hoc ph hy s hot ng ca men. Do thng dng
bt n ha hc, n b phn hy trong qu trnh nng v sinh ra cc sn phm th
kh lm cho bnh xp.
- Bt n ha hc
Khng v.
Tnh n nh cao.
pH=3,7
nng, ha tan trong nc. Ti nhit phng s phn ly khng quan trng, khi nhit
trn 30oC th s phn ly xy ra khi nhit khong 60oC th s phn ly xy ra hon
ton, phn ng xy ra nh sau:
NH4HCO3 NH3 +H2O +CO2
Khi cn thit lm bnh c mu trng th khng cn dng NaHCO3 m ch dng
NH4HCO3.Cha kha qu trnh nng c thnh cng l tc phn ng. Tc
phn ng l t l CO2 c gii phng t sodium bicarbonate iu kin chun l 8
pht.
Bng 2.8. Tiu chun Sodium bicarbonate
Tn ch tiu
Trng thi
Yu cu
vn cc.
Trng ng
Mi v
Ngi mi, nh gi
Tp cht
Khng c tp cht
1.12.Nc
Vai tr ca nc
Nc l thnh phn u tin trong qu trnh nho bt. Chc nng quan trng nht
ca nc l s hy hp, lm do gluten hnh thnh trong giai on nho. S cn
xng ca nc vi bt khng ch nh hng ti c tnh ca bt nho m cn nh
hng ti cht lng bnh sau ny. c tnh ca bt nho l c, tnh n hi.
Tt c cc c tnh nh hng ti c tnh chung ca sn phm. Do vy m
lng nc a vo qu trnh nho bt rt quan trng. Nu t nc bt s b kh,
cn tm s khng u, khi ct d b gy. Cn nhiu nc qu bt d b dnh t,
kh ct tn thi gian v nhit lng khi sy phi.
Thnh phn ha hc trong nc
Trong nc c ti hn 100 nguyn t ha hc v rt nhiu hp cht v c v hu
c khc. bnh t c cht lng cao nh mong mun th nc a vo sn
xut phi m bo sch, khng ln cc cht gy nh hng ti cht lung ca bnh.
c bit l nc phi loi b cng, cng ca nuc < 7-9 mg/l, cc cht
khong phn hy trong nc nh: st, canxi, magi, ng, nhm..xut hin s
gy nn s hydrat ha tht thng ca bt m. Mt khc ion st v ng hot ng
nh cht xc tc lm i v xut hin cc mu sc khng mong mun cho sn phm.
1.13. ng
Trong sn xut bnh, ng c dng ch yu l ng saccaroza.
Ngun gc: ng saccharose rt ph bin trong t nhin, c nhiu trong ma,
c ci ng hay tri tht nt, tn ti di dng tinh th i khi cng c th tn ti
di dng v nh hnh nhng khng bn.
Tnh cht ca saccharose
31
Tn ch tiu
Yu cu
Cm quan
RE
RS
Mu sc:
Mi:
Mi ng c trng, khng c mi l
V:
Trng thi:
Hm
lng
saccharose (%)
3
4
ng
99.8
99.62
m (%)
0.05
0.07
Hm lng ng
0.03
0.1
0.03
0.07
kh (%)
5
32
To hnh
Nghin
Nng
Ph phm
Lm ngui
Phn loi
Ph
phm
(bnh
b i)
ng gi
Sn
phm
33
trn.
Tht xng khi: nng trc khi trn.
Trng
g
(60g)
Bt m
(165g)
Ry
B
(30g)
Pho
mai
bo
(30g)
ng
(4g)
Nho trn 1
Mui
(0.5g),
bt n
(3g)
Nho trn 2
Tht xng
khi
nng
Khi
bt
nho
2.2.2. Nho bt
2.2.2.1. Trn kh
Trc khi nho bt cn phi trn kh hn hp gm bt m, b, phomai, v mui nhm
to s ng u. Sau khi cho vo cho tin hnh bt my trn kh cc loi nguyn liu
ny trc khi nho trn.
34
Bin i vt l
T hn hp cc vt liu ri rc ban u to thnh mt khi bt nho ng
nht, do v n hi. Trong khi bt nho, ng thi vi pha lng cu to t
nc t do, protid ha tan, ng v cc cht khc, cn c pha kh c to
nn t s tch ly cc bt kh trong qu trnh nho.
Bin i ha l
Ht tinh bt trng n do ht nc, protein ht nc to trng thi do. Cc thnh
phn ri rc lin kt vi nhau to khi ng nht, khi lng ring v nht ca hn
hp thay i. nht tng. Xy ra s ha tan ca cc nguyn liu. Thnh phn chnh
trong vic hnh thnh nn khung gluten l Gliadin v Glutenin. Khi nho bt, hai thnh
35
cn c s thay i v mu sc v mi v.
Cc yu t nh hng trong qu trnh nho bt
nh hng ca nguyn liu
Bt m
Protein: hm lng protein cng nhiu th kh nng ht nc cng tt, cht lng
gluten cng cao. Protein trong bt m (Gliadin v Glutenin) s ht nc to
khung gluten cho bt nho.
khng ht nc, trng n lm cho mng gluten khng cht, khi bt nho mm.
V n c tc dng nh mt cht bi trn, nn vi s lng ln cht bo s to nn
cu trc bt nho c, mm. Lm gim tnh n hi ca khung gluten: v n to ra
mt mng mng trn b mt cc misen t lm yu lin kt gia cc misen vi
nhau. Do co gin ca khung gluten b gim. Hm lng cht bo cng ln,
bnh Biscuit sau khi nng cng b. Cht bo to xp cho sn phm: khi cho
vo khi bt nho, cht bo to nn mt mng mng c tc dng bao trm v bi
trn cc ht bt, nh gi c lng kh trong bt nho. Do khi nng,
lng kh s thot ra to xp cho bnh.
-
Mui: Mui khi cho vo khi bt nho s b phn ly to thnh cc ion, hnh
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Hm lng gluten trong bt: khi hm lng gluten tng th gim thi gian
nho bt .
+
bt nho m cc iu kin khc khng thay i th phi rt ngn thi gian nho bt li.
-
Cng nho
Nhit nho
38
m bt nho
Nc l thnh phn quan trng trong vic hnh thnh khi bt nho, n rt cn thit
trong vic ha tan cc thnh phn khc, hydrat ha protein to khung gluten. Nc
cng l mt yu t quan trng nh hng n tnh cht lu bin ca khi bt nho.
Nu m qu cao s gy kh khn cho cc giai on tip theo.
+ Bt nho dnh, gy kh khn trong qu trnh to hnh.
+ Trong qu trnh nng, thi gian nng ko di, lng hi v kh to ra nhiu
gy nh hng n cht lng ca bnh. m cao th cng trao i nhit cao, d
to nn cc phn ng khng mong mun, nh hng n cht lng bnh. Hm lng
nc cng nhiu cng lm cho bt nho d b chy, tng tnh dnh v lm gim n
hi ca khi bt.
2.2.3. Cn bt:
Mc ch:To nhng tm bt nho c dy mong mun.
Cc bin i: ch yu l bin i vt l.
S thay i v hnh dng: t mt khi bt nho ban u c a v trng thi
tm. dy gim dn qua cc my cn. Bt c xu hng b ko cng khi i qua my
cn. Cho nn m bo hnh dng bnh khng b thay i sau khi ct v nng th
cn c thi gian bt phc hi trng thi.
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Cch thc hin: bt nho sau khi nho s c a qua thit b cn trn my cn 3
trc. Ban u cn vi kch thc khi cn ln sau hep dn ti khi b mt bt min, v
t dy ca bnh l c.
Cc yu t nh hng
+ Tc chuyn ng ca my cn v bng ti. Sau khi qua my cn chiu
di tm bt s tng thm. V vy tc ca my cn v bng ti pha sau phi nhanh
hn pha trc. Bn thn trong my cn, nu tc chuyn ng ca 2 trc khc nhau
th tm bt nho c xu hng dnh vo trc c chuyn ng nhanh hn. S khc bit
ti a v tc ca 2 trc l 12,5%.
+
2.2.6. Nng
Mc ch
-
Bo qun: nhit nng cao (thng >200oC) c tc dng tiu dit vi sinh
vt, enzyme c trong bnh. S gim m c tc dng c ch s pht trin
ca vi sinh vt.
Cch tin hnh : Cho bnh vo nng 2000C trong khong 15pht hoc cho n khi
b mt bnh chn vng.
Cc bin i ca nguyn liu trong qu trnh nng
Bin i vt l
Bin i ha l
-
H keo: thay i
+ To thnh cu trc mao xp: nhit 5070 oC, Protein ng t gii phng nc,
tinh bt b h ho mt phn to thnh khung xp.
+ To lp v bnh: s bay hi m trn b mt xy ra nhanh chng, tinh bt lp ngoi
b h ho mt phn, s chuyn m n b mt s khng kp b p lng m mt i,
b mt s kh dn v to thnh lp v cng. T lc ny nhit lp v ngoi tng
dn, d lm chy sm sn phm.
Bin i ha sinh:
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+ Vi sinh vt: Khi nhit ca nguyn liu tng ln trn 600C, protein bt u ng
t, vi sinh vt b tiu dit dn cho n tiu dit gn nh hon ton sau khi nng.
+ Enzyme: Ti nhng im m tc nhit tng nhanh (phn v) cc loi enzyme hu
nh b v hot ngay. Phn bn trong bnh nhit tng chm hn, thi gian enzyme
c duy tr nhit ti thch cho hot ng ca chng ko di. Do vy chng hot
ng mnh trc khi b ph hu khi nhit bn trong tng cao.
Bin i ha hc
+ Tinh bt: hm lng tinh bt gim v mt phn b phn hu trong qu trnh nng
bnh to ra cc dextrin v ng.
+ ng: hm lng gim do tham gia phn ng Caramel v Maillard, tuy vy lng
ng ny gim khng ng k.
+
Protein: hm lng protit tng nhn chung khng thay i nhng tng loi protit
nhin lng cht bo gim khng ng k. Ch s it ca cht bo: sau khi nng ch
s it ca cht bo gim i rt nhiu. Ch s axit ca cht bo c thay i nhng khng
theo quy lut nht nh. kim: gim nhiu do tc dng ca bt n kim vi cc cht
c tnh axit trong bt nho.
+ Cht khong: hu nh khng thay i trong qu trnh nng.
Bin i cm quan
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lactone, ceton, nhng cht to hng thm c bit. Mi thm ngon ca bnh nng
do: phn ng Maillard v phn ng oxy ho cht bo to aldehyde, ceton, ester,,
2.2.7.
Lm ngui
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2.2.9. Bao gi
Mc ch
Cch ly sn phm vi mi trng xung quanh.
Tng gi tr cm quan.
D vn chuyn, s dng v bo qun.
Yu cu i vi bao b bnh biscuit
Ngn nh sng v oxy trnh lm i ha cht bo.
Ngn cn s xm nhp m t mi trng.
C kh nng chng thm du tt.
Ghp m du tt.
Cc loi bao b
a. Nha tng hp
Ngy nay, cng ngh nha ngy cng pht trin, to ra nhng sn phm c tc dng
htr rt ln cho ngnh cng ngh thc phm. mt s loi nha c s dng trong
cng tc bo qun.
im:
-
c nhng km bn vi cc dung mi hu c.
- PE b lo ho (cc ch tiu c l ca chng b gim) di tc dng ca
oxi khng kh,tia t ngoi, nhit.
- PE c chng kh, hi khng cao, nn thng c s dng lm bao b
h cha ng, ngn s tip xc trc tip gia thc phm cha ng v gi
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l loi nha nhit do khng ho cht tt, t trng thp nht, gi thnh tng i
nn n rt a dng. Tnh cht ni bt ca PP so vi PE l n c tnh sang bng
b mt v tnh chng thm kh, hi rt tt nn thng dng lm bao b kn
bao bc sn phm.
Ti phc hp
-
a.
a.
Hnh:
b. c.
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Cng dng: Dng ng gi dc phm, bnh quy, s c la, tr, sa bt, gia
v, thuc bo v thc vt,
d. Giy carton
Giy carton c s dng rt lu trong cng ngh bao b cc loi sn phm
thun tin trong vic bo qun v vn chuyn. c im ca loi bao b ny:
-
47
Thit b trn ng
Nguyn tc hot ng: Cnh khuy c t
48
i cnh khuy. C th trc tip quan st trng thi ca bt nho v hot ng nho
trn ang din ra. Ngi vn hnh c quyn quyt nh khi no bt u m mi v c
th cho dng li trong trng hp bt nho gp vn . Cc thng s ca qu trnh nh
t l cc thnh phn, nhit , thi gian c th c iu chnh cho tng m lin tc.
Khuyt im : S nho trn s khng nh nhau phn mt v phn y ca
dng c cha bt, lm cho cc phn bt nho pht trin khng u nhau. Cht lng
bt nho khc nhau cc m.
49
u im: Nho trn vi thi gian hn so vi thit b trn ngang. Cho php tho
bt hiu qu. N c th c t ngay trn phu ca my cn. Cc thnh phn c th
c cho vo khi my ang hot ng thng qua 1 cnh ca trn trn ca my trn.
Nhc im: Nhng cnh khuy c xu hng nm nguyn liu ln pha trn
ca my trn nn c th lm cho cc thnh phn b treo l lng trn thit b. Cnh
khuy cng lc m nhn nhiu chc nng nh kt hp, phn tn, nho trn nn mi
chc nng khng c thc hin mt cch hon ho. My trn loi ny tng i
nng, hot ng nho trn ca cnh khuy s gy ra s lung lc. V vy cn phi c
mt cu trc nng tt nu thit b ny khng t tng trt ca nh my.
Hnh 2.10. My cn bt v ct bt
Cu to: bt c cn qua ba b phn cn. B phn cn 1 gm c 3 trc hnh
cn khng ng tm v song song nhau. l trc cn chnh, cn trc cn ph c tc
dng cn bt thnh mt tm bt v trc ln bt c tc dng ko bt trn phu xung.
Bt sau khi cn c chuyn qua b phn cn 2 bng b ti. B phn cn 2 gm 2 trc
hnh cn khng ng tm v song song vi nhau gi l trc chnh, cn trc ph c tc
dng cn tm bt mng hn tm bt phn cn 1. B phn cn 3 tng t b phn cn
2 nhng tm bt c mng hn ln cn 2.
Nguyn tc hot ng : Sau khi khi ng my di tc dng ca motor qua b
phn gim tc truyn chuyn ng n cc trc lm quay cc trc hnh cn v ko
bng ti chuyn ng. Nh trc ln bt v trc cn ph quay ngc chiu nhau lm
ko bt t trn trc xung v nh chuyn ng quay ngc chiu ca trc ln bt v
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52
53
Kt lun
Qua qu trnh tm hiu chng em thit lp c quy trnh sn xut sn phm
Bnh quy tht xng khi, t l phi trn gia cc thnh phn. Tuy nhin, do
thi gian cn hn hp nn chng em cha tin hnh kho st cc yu t khc
nh: nh hng cc loi bt m khc nhau n cht lng bnh, thi gian nng
bnh, hm lng cht to ni s dng trong sn xut,
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1874:1995
5. Ti liu t Intenet
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