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MC LC

Phn 1: Tng quan v bnh Biscuit....................................................................6


1.1.Lch s ca bnh Biscuit...................................................................................6
1.2. nh ngha bnh Biscuit...................................................................................6
1.3. Phn loi bnh Biscuit......................................................................................6
1.3.1. Phn loi theo tnh cht bt nho..............................................................6
1.3.2. Phn loi theo phng php to bt nho.................................................7
1.3.3. Phn loi theo phng php to hnh.......................................................7
1.4. Cc loi bnh Biscuit........................................................................................9
1.4.1. Cream Cracker.........................................................................................9
1.4.2. Soda Cracker............................................................................................9
1.4.3. Savoury (Snack Cracker)........................................................................10
1.4.4. Water Biscuit v Matzos........................................................................10
1.4.5. Puff Biscuit.............................................................................................11
1.4.6. Hard sweet, Semi sweet, Garibaldi fruit, Sandwich biscuit....................11
1.4.7. Wafer......................................................................................................12
1.4.8. Cookie....................................................................................................12

Phn 2: CNG NGH SN XUT BNH BISCUIT.............................13


Chng 1: Tng quan v nguyn liu................................................................13
1.1. Bt m.............................................................................................................13
1.2. Cu to ht la m...........................................................................................13
1.3. Phng php sn xut bt m.........................................................................14
1.4. Phn loi bt m..............................................................................................15
1.5. Thnh phn ho hc ca bt m......................................................................15
1.6. Cht bo.........................................................................................................20
1.7. Mui...............................................................................................................21
1.8. Trng g.........................................................................................................22
1.9. Phomai............................................................................................................24
1

1.10. Tht xng khi..............................................................................................25


1.11. Cht to ni..................................................................................................26
1.12. Nc.............................................................................................................29
1.13. ng ..........................................................................................................30
Chng 2: Quy trnh sn xut bnh quy tht xng khi
2.1. S quy trnh sn xut.................................................................................32
2.2. Thuyt minh quy trnh....................................................................................32
2.2.1.

Chun b nguyn liu..........................................................................32

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

Chng 3: Cc thit b s dng..........................................................................47


3.1.Thit b nho trn............................................................................................47
3.2. Thit b cn bt...............................................................................................49
3.3. Thit b to hnh.............................................................................................49
3.4. Thit b nng bnh.......................................................................................50
3.5. Thit b lm ngui..........................................................................................51
3.6. Thit b bao gi...............................................................................................51
Ti liu tham kho................................................................................................54

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

Phn 2: Cng ngh sn xut bnh Biscuit......................................................13


Hnh 2.1: Cu to ht la m...............................................................................13
Hnh 2.2: Cu to protid.....................................................................................16
Hnh 2.3: B thc vt.........................................................................................20
Hnh 2.4: Mui...................................................................................................21
Hnh 2.5: B.......................................................................................................22
Hnh 2.6: Phomai................................................................................................24
Hnh 2.7: Tht xng khi....................................................................................26
Hnh 2.8: Thit b trn ng...............................................................................47
Hnh 2.9: Thit b trn ngang..............................................................................48
Hnh 2.10: My cn bt v ct bt......................................................................49
Hnh 2.11: Trc to hnh.....................................................................................49
Hnh 2.12: Thit b nng bnh..........................................................................50
Hnh 2.13: Thit b lm ngui.............................................................................51
Hnh 2.14: Thit b ng gi...............................................................................51

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.

Nhm thc hin

Phn 1: TNG QUAN V BNH BISCUIT


1.1.

Lch s ca bnh Biscuit

Bnh Biscuits ngun gc t nc Anh. Lc bnh c s dng ch yu lm thc n


cho cc thy th trong cc chuyn i bin di ngy.Nhng chic bnh u tin c
lm ra ch t mt s t nguyn liu nh: bt m, mui v nc, v mun n c chng
phi ngm vo cc loi nc ung nh: tr, sa,
nc,Ngi Vit Nam bit n bnh biscuit khi
ngi Php mang chng n nc ta trong chin
tranh vo khong cui th k th 19.Ngy nay,
nguyn liu dng sn xut bnh rt phong ph v
bnh l mt mt hng c gi tr cao v mt dinh
dng v cung cp nhiu nng lng. Bnh ngy
nay, c s dng nh mt loi thc n c bn
trong cc ba n (n sng, trng ming), bnh
c xem nh mt thc phm tng cng dinh
dng v c bit bnh cn c dng lm qu biu vo
nhng dp L,
Tt.Bnh bch
Hnh1.1.Bnh
Biscuit
qui l mt loi sn phm lm t nguyn liu chnh l bt m, v mt s ph gia khc
nh: ng, trng, cht bo, thuc n ha hc..

1.2. nh ngha bnh Biscuit


Bnh Biscuit l sn phm bnh nng c lm t nguyn liu chnh l bt m, ng,
cht bo, ngoi ra cn c nc mui, sa, trng, mt qu,v c m nh hn 5%.
Chnh v hm lng m thp ny lm cho banh Biscuit t b tn cng bi vi sinh vt v
bo qun c lu di nu c bao gi trnh ht m.

1.3. Phn loi bnh Biscuit


1.3.1. Phn loi theo tnh cht bt nho
y l cch phn loi ch yu da trn thnh phn nguyn liu ca bnh l hm lng
ca ng v hm lng ca cht bo.
6

Bng 1.1. Phn loi theo tnh cht bt nho


Tnh cht bt nho

Hm lng ng

Hm lng bo

Loi bnh

Bt nho dai (hard

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)

1.3.2. Phn loi theo phng php to bt nho


Bng 1.2. Phn loi theo phng php nho
Tnh cht bt nho

Loi bnh

Ln men

Cracker

Khng ln men

Cracker, cookie

1.3.3. Phn loi theo phng php to hnh


Bng 1.3. Phn loi theo phng php to hnh
Tnh cht bt nho

Phng php to hnh

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: hm lng ng v cht bo thp.

Biscuit: hm lng ng v cht bo trung bnh.

Cookie: hm lng ng v cht bo cao.

Bng1.4. S phn loi bnh Biscuit


Biscuit

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%)

1.4. Cc loi bnh Biscuit


1.4.1. Cream Cracker
y l loi bnh truyn thng ca
ngi Ai-len ra i vo nm 1885.
Tn Cream Cracker y l tn
truyn thng v khng c ngha l c
cream hay sa trong cng thc.
Cng thc gm c: bt m, cht bo,
nm men v mui. cht bo s dng
rt t trong bt nho nhng s dng
rt nhiu gia cc lp bt nho khi cn.

Hnh1.2. Bnh Cream Cracker

Phng php thc hin: bt nho c ln men vi nm men sau c cn


mng to lp ct to hnh khi nng.
Cream Cracker l loi bnh khng ngt lm, lt hay mn. Bnh mng hi mm,
gin nhng khng qu cng, d bong v thnh tng mnh khi cn, b. Thng
n cng vi b, phomat, tht ngui. Bnh c cu trc phn lp.
9

Cream Cracker c kch thc ln, hnh ch nht 65*75 mm


m: 3-4%
1.4.2.

Soda Cracker

Ph bin th trng M vo nm 1840.


Soda Cracker ging Cream Cracker
ch u lm t bt m ln men nhng
khc nhau cng thc qu trnh ln
men v s phun b mt. Tn Soda
Cracker l do c s xy ra phn ng kim sau khi nng bnh cn d t lng
kim do s dng nhiu Sodium Bicarbonate).
Hnh1.3.Bnh Soda Cracker
Soda Cracker khng c cu trc phn lp nh Cream Cracker. Trn b mt
bnh thng c phun ri du v mui bt. ra bnh thng mu trng v
c b ra sau khi nng.
Soda Cracker c dng hnh vung (50*50 mm), dy 4mm, bnh nng 3-3.5
gram.
m: khong 2.5%.

1.4.3. Savoury (Snack Cracker)

a.

b.
Hnh1.4. a. Bnh Ritz cracker
b. Bnh snack v Phmai Cheddar
10

c bit n vi ci tn Ritz, Cheddar, Tuc,l loi bnh c v mn, hu nh


khng ngt, kem kp dng bt, bt phomat. Savoury s dng bt ni hoc nm
men lm n bnh v cng c cn mng nh Soda Cracker v Cream
Cracker. Bnh c phun bo, mui hay hng v sau khi nng lc bnh cn
nng. C th phun ln 1 mt hoc 2 mt. Cht bo c phun ln b mt nhm
nhm gi mi khng b mt i sau khi nng v tng thm hng v thm ngon
cho bnh.

1.4.4. Water Biscuit v Matzos


1.4.4.1.

Water Biscuit

Cng thc: bt m, cht bo (t), mui (t), nc vi t l: 100:6,5:1:29. Bnh c


th ln men hoc khngln men. Thi gian ln men ngn 3-4h v thi gian
nng 4-5 pht. Bnh cng, gin, d v, v nht nn c dng vi phomat, b
v cc mn mn. Bnh c nhiu m phng sm mu, hnh trn, ng knh
khong 70mm.

1.4.4.2.

Matzos

Bnh Matzos c ngun gc t Do Thi. Cng thc: ch c bt m v nc vi t


l: 100: 38. Bnh c nng nhit cao 400oC, thi gian 1 pht. Tnh cht
bnh cng ging nh Water Biscuit. Bnh hnh trn, hnh ch nht hoc ming
ln (phi b ra khi s dng). m: 3%

1.4.5. Puff Biscuit

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.

Hnh1.5.Bnh Puff Biscuit


y l loi bnh khng ngt, thng n km vi b,
phomat, mt,Bnh c nhiu hnh dng.

1.4.6. Hard sweet, Semi sweet, Garibaldi fruit,


Sandwich Biscuit
Nhm bnh ny gm bnh Osborne, Marie, Rich Tea,
Petit Beurre c ngun gc t Anh v rt ph bin cc nc ang pht trin v
hm lng cht bo khng cao, nhng li khng c

Hnh1.6.Bnh Marie

a chung M (ni m ch thch bnh c hm lng


ng v cht bo cao).
Chng u c cng thc tng t nhau nhng ch khc nhau mi hng v v
cho vo nh: hng Vanilla, Caramel, b hoc cht thay th b.

12

B mt bnh lng bong c mt cht cng gin khi


b nhng hi mm khi n vo ming. Thng n
chung vi b, phomat hay dng vi cc thc ung
nng nh: cafe, tr,
Bnh c th kp kem gia, v bc chocolate

Hnh1.7.Bnh Petit Beurre

ngoi hoc kp mt tri cy nho (bnh Garibaldi)

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

Hnh1.9. Bnh Cookie hnh nhn

Cookie khc vi nhng loi bnh khc l c lm t bt nho thiu dai v


thiu n hi do c mng Gluten rt km pht trin. Cu trc bnh l do s
ho trn ca protein, tinh bt v ng. Bnh c hm lng ng v cht bo
cao. Bnh c cu trc cng, xp, gin v rt a dng v hnh dng. m:
khong 1,5-2,5%.

13

Phn 2: CNG NGH SN XUT BNH BISCUIT


Chng 1: TNG QUAN V NGUYN LIU
1.1.

Bt m

Bt m: Bt m l nguyn liu chnh sn xut bnh, c ch bin t ht la


m.Ngun cung cp: bt m s 8 ca cng ty bt m Bnh ng.
1.2.

Cu to ht la m

Hnh 2.1. Cu to ht la m

14

Nh nhng loi ht ha tho khc, ht la m cu to gm 4 phn: v ht, lp


alron, ni nh v phi ht.
S phn b cc phn trong ht la m:

V ht: chim khong 10% trng lng ht, bao bc quanh ht, c tc dng bo v

phi v ni nh ht, chng li nh hng xu ca iu kin ngoi cnh. Thnh phn


ch yu l celluloza v hemicelluloza, v khng cha cht dinh dng.

Lp alron: chim khong 5% trng lng ht, bao gm mt dy t bo k vi ni

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

phn chim t l ln nht trong cc thnh phn cu to nn ht. Ni nh l ni d tr


cht dinh dng ca ht. Thnh phn chnh l tinh bt v protein. Bt m c xay ra
t ni nh.

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

Bt m c hai loi: bt m trng v bt m en. Bt m trng c sn xut t ht


m

trng,

bt

en

sn

xut

ht

la

en.

Ngun nguyn liu ch yu ca nc ta l nhp t nc ngoi(nhp bt m v la


m)v ta ch nhp loi la m trng. La m trng c hai loi:loi cng v loi mm.
La m cng c cht lng cao hn. Thnh phn ha hc ca bt m ph thuc vo
thnh phn ha hc ca ht v ph thuc vo ni nh. Cc cht dinh dng trong bt
c hng cao th c c th tiu ha d hn, nhng bt m hng thp li c vitamin
v

cht

khong

cao

hn.

Bt m ch yu gm gluxit v protit, hm lng cc gluxit v protit chim khong


90% trng lng bt m.Thnh phn quyt nh nn tnh cht ca bt m chnh l

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

La m c hai loi l la m en v la m trng. Do , ngi ta cng chia bt m


thnh 2 loi:
Bt m en: Ch bin t ht la m en.
Bt m trng: Ch bin t ht la m trng. Ty theo cht lng bt ta chia ra lm cc
loi bt: thng hng, loi I, loi II, loi II, nghin ln.
1.5.

Thnh phn ho hc bt m

Ty thuc vo ging la m sn xut bt m v bt m c thnh phn ha hc khc


nhau. Thnh phn ca bt m chia lm 2 nhm c bn nh sau :
Cht v c: chim t 15-17%, ch yu l nc v mui khong.
Cht hu c: chim t 83-87% gm glucid, lipid, protid, vitamin, sc t, enzyme,..

Bng 2.1: Thnh phn ho hc ca bt m.


Loi v
hng
bt

Thnh phn ho hc trung bnh tnh bng % cht kh


Pentozan Tinh

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

Thnh phn dinh dng c trong 100 bt kh:

Nng lng: 338kcal

m: 5%

Hm lng Protein: 9gram

Hm lng Lipid: 0.8 gram

Hm lng Glucid: 73.6 gram

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.

Glucid: Ch yu l cc loi glucid khng ha tan trong nc (tinh bt,


celluloza, hemicelluloza,) v mt s t ng (saccharoza, glucoza, fructoza,
maltoza,).

Hnh 2.2. Cu to protid

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.

Celluloza v hemicelluloza: Ph thuc vo hng bt, hng bt cng thp th


hm lng 2 loi glucid ny cng cao.

ng: Trong bt chim khong 0,8-1,8%, bt hng cng thp th hm lng


ng cng cao.

Dextrin v pentozan: C nh hng xu ti cht lng bnh v dextrin khng


ht nc nn nhiu dextrin rut bnh t v t n hi, cn pentozan d keo
ha lm tng nht v dnh ca bt nho.

18

Cellulose v hemicellulose: c th ngi khng tiu ha c nn trong bt


cng t cng tt, hm lng hai cht ny trong bt m ho hng v loi I t hn trong
loi II v loith.

Lipid Cha khong 0,8- 2,5% ty loi bt. Trong bt m c khong 0,4- 0,7%

photphatid, ch yu l Leucithin. Leucithin l cht bo c tnh ho nc v hot ng


b mt cao nn nh ha tt gip cho gluten n hi tt hn lm tng cht lng bt
nho v bnh nng. Trong qu trnh bo qun, cht bo d b phn hy, gii phng
acid bo t do, nh hng ti acid v mi v bt.

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.

H Enzyme: Enzyme trong bt c y cc h trong ht m, tuy nhin trong

sn xut cn c bit lu protease v amylase. Protease phn gii protein cu trc


bc ba, do gluten b vn nt lm gim cht lng bt nho. Protein bt m c hot
ng mnh 45- 470C v pH=4,55,6. Khi b sung cht kh th hot ca protease
tng nhng vi cht oxy ha v mui n b km hm. Tc dng tch cc ny ch i vi
-amylase v n thy phn tinh bt thnh maltose, cn -amylase thy phn tinh bt
thnh dextrin m dextrin th lin kt vi nc km lm cho rut bnh b t, do lm
gim cht lng bnh.
Ch tiu nh gi bt m
Cht lng bt m c nh gi theo TCVN 1895776 hoc TCVN 1874:1995
Trong , bt m c nh gi v cc ch tiu sau:

m: thng qua phng php sy.

mn: thng qua vic sng trn ry in vn tc 180 200 vng/pht vi

Kch thc ry: d = 125mm

Mu sc, mi v: dng phng php cm quan.

nhim cn trng: sng trn ry v quan st.


19

Tp cht st: dng nam chm tch v nh gi.

Khi lng, cht lng gluten t: cn, kim tra mu, cng, n hi.

chua: s dng phng php trung ha.

Hm lng tro: bng cch tin hnh v c ho mu.

c tnh ht nc, chc, c tnh lu bin ca bt m xc nh theo phng

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

Trng ng, mm mi, n hi tt

cng t
Hm lng tro
chua
Tp cht Fe

1.5.1.

1316cm
0.40.75%
3.5ml NaOH/100g
30mg/kg

Tnh cht v kh nng thay th ca bt m

Tnh cht ca bt : thnh phn cc cht trong bt rt a dng nn tnh cht ca bt


rt phc tp, song c mt s tnh cht c bn sau:
- Kh nng ht nc, trng n ca Gluten, tinh bt ( 65 C) h ha v ht nc

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

Trong sn xut bnh m bt m l nguyn liu chnh khng th thay th v ch c bt


m to ra Gluten c tnh cht c bit to ra bnh c trng, song khi sn xut bnh
quy ta c th thay 5% bt m bng bt u nnh.
1.6.

Cht bo
Vai tr ca cht bo

Lm cho bt nho thm do v bnh xp v khi cho vo bt nho s to ra mt mng


mng c tc dng bao trm v bi trn cc ht bt. Do gi c lng khng kh
trong bt nho lm cho bnh xp hn, v tng gi tr dinh dng, to v ngon v
gi hng thm bn vng. Ngoi ra, cht bo cn lm cho bt nho thm do, xp
bnh. Cc loi cht bo thng s dng l shortening, magarin, b, v du thc vt.
B: S dng b lt. Thu nhn t vng sa, hm lng bo cao (> 82%). B l mt
trong nhng loi thc phm lu i nht m con ngi bit n v s dng rng ri.
Ngy nay b l mt thc phm v cng quan trng. B l thc phm c cha hm
lng m cao v c th d hp th. Trong thnh phn ca b c nhiu cht cn thit
gip n li lu trong d dy v t t cung cp nng lng cho c th.

Thnh phn dinh dng (c trong 100g b):

Nng lng: 727 kcal

m: 15.7%

Cht bo t sa: 82.9%

Cht rn khng phi t sa: 1.4%

Bng 2.3: Ch tiu b dng trong sn xut


21

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

Hm lng cht kh khng bo (%)


S vi khun hiu kh

104 cfu/g

coliform

10 vk/g sp

Khng c tp cht
< 16

<2

1.7. Mui tinh khit


Thnh phn chnh ca mui n l: NaCl chim 99.95%.
Ngoi ra, trong mui cn c nc, MgSO4, MgCl2,
KCl, CaSO4 v mt s cht khng tan nh ct, bn
C th trn vo mui n mt vi cht nh: MgCO 3,
Mg(OH)2.nH2O, MgO chng hin tng mui n

Hnh2.4. Mui tinh khit

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

Dung dch mui 5% c v mn thun khit, khng


c v l

Dng bn ngoi

Kh ro, ti u, trng sch

C ht

115 mm

Hm lng NaCl theo % khi lng > 97%


kh
Hm lng cht khng tan trong nc < 25%
tnh theo % khi lng cht kh

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

khng b v do tc ng ln nhau gy nt hoc v bt.


Hn na, trng cng c tc dng to xp cho bnh, tng hng v, v gi tr dinh
dng cho bnh.
Yu cu k thut
-

V sch, rn, ng u.

Khi soi di neon hay nh nng th trong sut, c mu hng vi mt

chm hng gia.


-

Ti kh c ng knh bao quanh c nh, ng knh nh hn 1 cm.

23

Trng chm trong dung dch nc mui 10%.

p v trng khng c mi l, lng trng ti, ng u, c.

Mu vng nht n mu vng , khng c phi.

Vai tr ca trng
-

Trng c gi tr dinh dng cao, to mi v thm ngon, cu trc n xp

cho sn phm.
-

Trng c hm lng cht lng cao (72%) nn c coi l tc nhn to

cng chc, chng gp phn hnh thnh Gluten v h ho tnh bt.


-

Mu ca trng ph thuc hm lng Carotenoid trong trng, mu

ca lng trng cng c nh hng n mu ca sn phm bnh nng.


-

Lng trng trng c hiu qu to cng chc kh r nt bi protein

trng s bin tnh nhit cao to cu trc cng chc cho sn phm bnh nng.
-

Lng trng c tc dng lm mm bi lng cht bo c trong n.

Bng 2.5. Thnh phn dinh dng ca trng (theo TCVN)

24

Thnh phn

Trng g ton 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

Bng2.6. Yu cu k thut ca trng


STT
1

Cc ch tiu
Mi

Yu cu
Khng c mi l

Sch, khng mo m, khng v

Bung kh

< 5mm

Lng

Mu vng nht n mu , ng u, nay khng


v khi ra bt

1.9.

Lng trng

Mu ti c sn st

Phomai

Ph mai l loi sn phm t sa c sn xut bng


cch tch protein ca sa. C hn 400 loi ph mai trn
th gii. C th chia ph mai thnh nhm: ph mai chn

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
-

To mi v cho sn phm (chng t b tn tht mi trong khi nng).

Tng gi tr dinh dng cho sn phm.

Bng 2.7. Gi tr dinh dng trung bnh trong 100g ph mai


Loi sn phm

Protein (g)

Lipid (g)

Glucid (g) Canxi (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

1.10. Tht xng khi


Dinh dng ca tht xng khi
Tht xng khi = 300 calo, 14g protein v 27g cht bo.
Tht hun khi l mt sn phm c ch bin t cc b phn thch hp trong xc tht.
Vi gia xc nh: ln, b, cu th b phn c s dng ph bin nht sn xut tht
hun khi l tht i sau. Sn xut tht hun khi c th phn ra my bc c bn l: p
mui, hun khi v gia nhit lm kh hoc lm chin sn phm. Cht lng tht hun
khi trong qu trnh bo qun tng i n nh, l kt qu tng hp ca phng
php ch bin. Trong sn phm hun khi va c mui n, va cha cc cht hp thnh
ca khi. Nhiu cht trong c tnh st trng mnh. Qu trnh hun khi cn tip tc
sy nn hi nc bc hi mt phn, hm lng nc trong sn phm c bit l cc
lp b mt gim xung. nhng nhn t trn c tc ng c ch mnh m cc qu trnh
26

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.

Ngm v ra tht: ngm v ra tht nhm mc ch tch bt mui cc lp


b mt tht p ng thi cc mui nitrat v nitrit cn li trong tht cng
tanvo nc, do h thp c hm lng nitrat, nitrit trong sn phm sau
ny. Tht c ngm trong nc lnh t 24 gi, sau c ra sch b
mt bng nc m 45oC.

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

Qua ch bin v bo qun cc sn phm hun khi c cht lng tt th b mt kh,


sch, khng c nm mc v nc nhy. Tht
c, rn, mu sc hng v ng u, hi
v mn, c hng v c trng ca sn phm
hun khi.
Vai tr ca tht xng khi
-

Tng gi tr dinh dng cho sn

phm.
-

1.11.

Hnh2.7. Tht xng khi

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

vo vn p dng bng cc phn ng ha hc ca nhng


acid hoc mui acid phosphoric vi sodium bicarbonate, chng to s a dng trong
cng ngh sn xut bnh nng. Chng thc hin phn ng to kh CO2 di dng
nhng bt bong bng, nhng bt kh to thnh ny s m nhn vai tr ht nhn cho
s pht trin cu trc n xp bn trong bnh khi nng.
Cht to ni c bn bao gm:
- Nc: khi phn t nc nng tc dng vi tc dng vi cht kh, cht kh
chim th tch ln hn nc trng thi lng.

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

Baking soda NaHCO3


CO2 ging nh khng kh s n ra trong qu trnh gia nhit, nhng khc ch

CO2 c sinh ra t bn trong ca qu trnh nho trn ch khng phi t phn ng kt


hp ha hc. Baking soda cha mt lng ln CO2 nh sau:
100% NaHCO3 = 52,4% CO2
gii phng lng kh CO2 ny baking soda phi c tc dng vi acid thc
phm, theo truyn thng c th l nc chanh, gim hoc b sa. Tuy nhin phn ng
gia baking soda vi nhng acid ny rt nhanh v khi mt lng ln CO 2 c gii
phng v tht thot ra ngoi khng kh. Ngy nay acid phosphate c thm vo
hn ch tht thot CO2, phng php ny c s dng ph bin trong sn phm bnh
nng.
Phn ng gia sodium bicarbonate v acid thc phm gii phng CO2 c
dng nh sau:
NaHCO3 + HX NaX + H2O +CO2
Baking powder
Baking powder l s kt hp gia baking soda, moat muois acid kh v mt
cht nn tr nh tinh bt.
Cc dng khc nhau ca baking powder:
29

- Baking powder n: ch cha mt acid to ni, n c th phn ng nhanh vi


baking soda nh acid citric hoc mono calciphosphate(MCP).
- Baking powder i: cha hai acid to ni. Mt acid phn ng nhanh v gii
phng CO2 trong sut qu trnh nho trn v mt acid phn ng chm xy ra trong qu
trnh nng.
Tnh cht ca MCP.H2O regent 12XX:

Phn ng nhanh, 60% CO2 gii phng trong 2 pht.

Mu trng, tan tt trong nc.

Khng v.

Tnh n nh cao.

Ch s trung ha: NV=80

pH=3,7

Ammonium bicarbonate (NH4)HCO3


Dng tinh th, mu trng, c mi ammonic nhng s b xua tan trong qu trnh

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

Hng dn kim tra

Dng bt min, khng

Mang gng tay, dng tay o u bao (cng su

vn cc.

cng tt) hoc c th ra vt cha (thau,


x), quan st xem c b vn cc hay khng.
30

Trng hp vn cc, khi bp nh v ra c th


c th chp nhn.
Mu sc

Trng ng

Quan st trong lc o u v nh gi.

Mi v

Mi khai hc, nng

Ngi mi, nh gi

Tp cht

Khng c tp cht

Quan st trong lc o v nh gi.

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

Trong mi trng axit v nhit cao rt d b thy phn cho ra glucose v


fructose (tc xy ra hin tng nghch o ng). Thng thng t ht m nhng
khi un nng nhit cao (khong 130oC) th li c kh nng ht m mnh v
n 160oC th bt u cho phn mg caramen ha. Tan tt trong nc ( ha tan
25oC l 2,04 kg/kg nc) v tan tng theo nhit . ngt trong dung dch
ph thuc vo s c mt ca cc cht khc v iu kin mi trng nh pH,
nht, v hm lng NaCl,
Vai tr
Lm du v mui, to v hi ho cho sn phm.
Lm mm bnh nh tc dng hn ch s pht trin ca khung Gluten..
To mu cho bnh trong qu trnh nng nh phn ng Maillard v Caramel.
Bng 2.9. Tiu chun ca ng
STT
1

Tn ch tiu

Yu cu

Cm quan

RE

RS

Mu sc:

Trng sng, vng nh

Mi:

Mi ng c trng, khng c mi l

V:

Ngt thanh, khng ln v khc

Trng thi:

Tinh th ri, kh, tng i mm

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

Hm lng tro (%)

32

Chng 2: QUY TRNH SN XUT BNH QUY THT


XNG KHI
2.1. S quy trnh sn xut
Nguyn
liu
Nho trn
Cn
Hn hp bt

To hnh

Nghin

Nng

Ph phm
Lm ngui

(bnh han lu)

Phn loi

Ph
phm
(bnh
b i)

ng gi

Sn
phm

2.2. Thuyt minh quy trnh


2.2.1. Chun b nguyn liu
Mc ch: nhm bin nguyn liu t dng ban u lc thu mua thnh dng thch hp
cho qu trnh sn xut. Cng on chun b cn bao gm vic cn, ong sn nguyn
liu vi t l thch hp theo yu cu ca cng ngh sn xut.Cc nguyn liu dng
sn xut bnh Biscuit bao gm: bt m, b, phomai, mui, sa ti, tht xng khi:

33

Bt m: em ry loi b tp cht, lm cho bt mn trnh ng cc trong qu


trnh nho trn.
B : tan chy nhit thng do phi c bo qun lnh.
Mui n: sau khi cn th cho trc tip vo khi bt trn kh.
Phomai: bo nh trc khi trn kh d dng lm nh phomai trong qu trnh

trn.
Tht xng khi: nng trc khi trn.

Trng
g
(60g)
Bt m
(165g)

Ry

B
(30g)

Pho
mai
bo
(30g)

ng
(4g)

Chun b dch nh tng

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

2.2.2.2. Nho trn


Mc ch: to thnh khi bt nho c tnh cht thch hp, c tnh ng nht, mm do,
khng dnh tay.
c im bt nho: khung gluten pht trin, mng gluten lin tc bao bc quanh cc
ht tinh bt v cht bo.
Cc bin i xy ra trong qu trnh nho

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.

Giai on u ca cng on nho, khi bt cn dnh do lng nc t do


cn nhiu. Sau khi nho mt thi gian nht nh, cc nguyn liu lin kt
cht ch vi nhau th dnh gim, ng thi th tch v khi lng ring
cng gim. Nhng sau , do c s xm nhp v tch lykh trong khi bt
nho nn th tch khi bt li tng ln.

Trong qu trnh nho, nhit ca khi bt tng ln do nng lng ca qu


trnh c hc chuyn thnh nhit, nhng khng ng k c th kim sot
c. Ngoi ra, cn c s thm thu ca cc hp cht mu, mi, v, t cc
nguyn liu ph v ph gia vo trong khi bt 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

phn ny s ht nc v tng tc vi nhau, vi cc thnh phn khc trong khi bt


nho, to thnh nhng si ch mng v mng mng dnh cc ht tinh bt thm nc
vi nhau to thnh h keo. C s hp thu cht bo ln b mt cc misen lm cho lin
kt gia cc misen gim, lm gim n hi ca khi bt nho nhng tng xp.
Mui n phn ly thnh cc ion. Cc ion ny s lm tng hng s in mi ca nc,
gim dy v in tch ca cc ion bao quanh cc phn t protein, lm cho cc phn
t protein tin li gn nhau hn gip hnh thnh lin kt a nc v k nc, to nn
phn t protein c khi lng ln v tng cht ca mng gluten.
Bin i ha hc: Do nhit nho khng cao nn bin i ho hc trong bt

nho khi nho trn la khng ng k. S oxi ha cht bo di tc dng ca oxi


khng kh. Protein b bin tnh di tc ng c hc to nn nhng lin kt ha
hc mi do trong qu trnh hnh thnh mng gluten nh lin kt hidro, lin kt
cu disunfua, tng tc a bo.
Bin i ha sinh: Di tc dng ca enzym Protease, Amylase v Lipase th

Protein, tinh bt v Lipid thy phn to thnh nhng phn t n gin.


Bin i cm quan: Ch yu l s thay i v trng thi nguyn liu, ngoi ra

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.

Dextrin: dextrin t lin kt vi nc, nu dng bt c hm lng dextrin cao th


bt nho s b t v km n hi.

Pentozan: d keo ha lm tng nht v dnh ca bt nho, nh hng n


kh nng to hnh.
36

m: m bt m cng cao th kh nng ht nc cng gim.


C ht: bt cng mn, tit din b mt cng ln nn tc ht nc cng nhanh.

Do yu cu phi s dng bt mn.


-

Cht bo: Cht bo to thnh mt mng mng bao bc cc ht tinh bt nn bt

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

thnh cc tng tc k nc v a nc, to thnh phn t protein c khi lng


ln hn, lm tng cht ca mng gluten. Mui lm gim hm lng gluten
nhng li lm tng cht lng gluten. Mui c kh nng ht nc rt cao, do
khi c mt ca mui, n s hn ch kh nng ht nc ca bt, lm gim hm
lng gluten. Trong mui c ion Na+ nn to ra lin kt ion gia cc chui protein,
lm khung gluten cht li, do lm tng cht lng khung gluten. Mui c ch
hot ng ca enzym protease, l enzyme thy phn protein, nn mui gip khung
gluten pht trin tt hn.
-

Tinh bt: Lm cho bt nho do, sn phm t, ti xp. Do tinh bt cng c

kh nng ht nc, nn n s hn ch s ht nc ca protein, lm khung gluten


khng chc. Lm b mt sn phm lng bng: khi gia nhit, nhit cao tinh bt
b phn gii to thnh dextrin trn b mt bnh. iu kin thiu nc, dextrin lm
cho b mt bnh lng bng.
nh hng ca ch nho

37

Thi gian nho

Nho cng lu th kh nng gi nc ca gluten gim, lng nc lin kt gim


v lng nc t do ca khi bt nho tng ln, v protit b bin tnh di tc dng c
hc. Trong khi nho th bt s trn ln hon ton vi nc, bt nho s b dnh. Nho
n mt thi gian nht nh th dnh ca bt nho s gim, do trong thi gian nho
protit v cc cht khc trong bt lin kt vi nc, hm lng nc t do trong bt
nho gim xung. Tng thi gian nho trn s lm mm khi bt nho, lm gim
nht v tnh n hi ca khung gluten.
Thi gian nho ph thuc vo cc yu t sau
+

Loi bt nho: i vi bt nho dai th thi gian nho lu hn bt nho xp

to iu kin cho gluten trng n hon ton.


+

Hm lng gluten trong bt: khi hm lng gluten tng th gim thi gian

nho bt .
+

Nhit ca hn hp nguyn liu: do nhit nh hng n s trng n

ca protit nn khi nhit ban u cao th thi gian nho bt gim.


+

m bt nho: m ln th gluten trng n nhanh, do nu tng m

bt nho m cc iu kin khc khng thay i th phi rt ngn thi gian nho bt li.
-

Cng nho

Cng nho ph thuc vo cht lng bt v loi bnh. Nu nho vi cng


nhanh th cc thnh phn ca khi bt nho s nhanh chng c trn u, nhng
nht v n hi ca bt nho li gim xung, lm khung gluten d b gy. Do
mun hnh thnh khung gluten vng chc (i vi bnh cracker, khung gluten pht
trin ti a), th nn nho chm, cn i vi bnh cookie, yu cu khung gluten hn
ch ti a, nn cn nho nhanh chng ct t mch ca khi bt. Bt nho ca bnh
biscuit c khung gluten pht trin nn nho vi cng va phi.
-

Nhit nho

38

Nhit nh hng n s trng n v tnh cht vt l ca bt nho, bt nho


trng n tt nht 400C. Nhit nh hng ti nht v n hi ca khi bt:
tnh cht lu bin ca bt nho chu nh hng bi thnh phn protein. Bnh thng
cc chui polyme lin kt vi nhau bng lin kt hydro v tng tc k nc. Vic
tng nhit nho s lm tng lin kt ngang ca chui polyme v tng thi gian tn
ti ca chng, do tng n hi ca khi bt nho. S tng nhit cng nh
hng n t trng: do c s chy ca cht bo. Cc tinh th bo trong bt nho c tc
dng n nh cc bong bng kh, khi nho bt, cc bong bng kh c hnh thnh lm
tng t trng ca khi bt nho. Nhng khi tng nhit qu cao th hu ht cc tinh
th bo b tan chy, cc bong bng kh b v s lm gim t trng khi bt nho.
-

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.
39

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%.
+

dnh ca bt nho. Bt nho phi u tin dnh vo trc pha di ca

my cn. Nu bt nho dnh vo trc pha trn s gy ra s tr ngi cho qu trnh


chuyn bt nho t my cn sang my cn tip theo hoc sang my ct.
2.2.4. Qu trnh ngh
Mc ch: Gip bt n nh li cu trc sau cng on cn. cng on cn, ming
bt b ko dn ra nn chng c xu hng co li nhng cng on sau. V vy, nh
hng n khi lng v hnh dng ca bnh sau khi nng. Trong qu trnh ngh
phn ln cc lc cng s c gii phng.
Bin i: Ch yu l s co li ca tm bt.
2.2.5. To hnh
Mc ch: to ra nhng ming bt sng c kch thc, hnh dng, hoa vn theo yu
cu.
Cch tin hnh: Bt sau khi nho xong phi em to hnh lin trnh nh hng xu
n cht lng bnh. Cho bt nho vo thit b to hnh, ty theo yu cu v kch
thc bnh m tin hnh to hnh nhng mc ln nh khc nhau. Bnh c to
hnh trn khay nng bnh c chun b sn, qut ln khay mt t du bnh thnh
phm khng b dnh khay khi nng.
Yu cu: Bnh to hnh xong phi c kch thc v khi lng ng u nhau.
40

2.2.6. Nng
Mc ch
-

Ch bin: nhit cao lm bnh chin v c nhng bin i lm cho sn


phm c cu trc, mi v v mu sc c trng.

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.

Hon thin: to hng v thm ngon, mu sc hp dn cho sn phm.

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 v nhit v m. Nhit bnh thay i khng ngng trong qu trnh


nng do s thay i nhit ca bnh sng vi b mt t nng ca l v khng kh
trong l nng. Nhit di chuyn t v vo tm bnh. Trong qu trnh nng, khi
lng ca bnh gim ng k do s bay hi nc. m bnh trc khi nng
khong 30%, sau khi nng gim xung cn khong 10%. Trong qu trnh nng, cc
cht to ni b phn hu, sinh kh lm tng th tch bnh v khi lng ring gim.
Chia thnh 3 giai on thay i nhit :
-

Giai on u ca qu trnh nng: nhit tng dn. Khi bnh mi cho


vo l nng, nhit bnh bng nhit mi trng, cn nhit l
nng cao (160-2000C), nn c s truyn nhit t b mt vo trong bnh.
Trong nhng pht u tin ca qu trnh nng, m cng bt u di chuyn
vo trong lm kh b mt bnh. trnh trng hp b mt b kh, ta tng
m bng cch h nhit trong l nng. Giai on ny kt thc khi rut
bnh t nhit khong 75-800C, v bnh t nhit khong 1000C. y
l giai on truyn nhit cho bnh, trnh to v bnh qu cng.
41

Giai on trung gian ca qu trnh nng: nhit v n nh, nhit tm


bnh tng ln. Nc m t do bt u thot ra ngoi.

Giai on cui ca qu trnh nng: nhit ti v tng dn t t n


khong 1800C th dng li v nhit ca lp st v khng c qu 1000C.
m t do gim, to v ngn cn s thu nhit t ngoi vo v thot m ra.
Lng nc trong v bnh mt phn chuyn vo mi trng bung nng,
mt phn chuyn vo pha trong rut bnh. m chuyn dch t khu vc
nng hn n khu vc ngui hn v t khu vc m hn n khu vc kh
hn. Tc bc hi m gim dn v bng khng.

Bin i v khi lng: Khi lng v khi lng ring gim i ng k do


b mt nc.

Bin i ha l
-

H keo: thay i

+ Protein: 300C bt u trng n, 400C trng n trit , 50 700C b bin tnh.


+ Tinh bt: trng n tt nht nhit 40600C, ng thi vi s trng n l s
h ha. S h ha xy ra trong sut qu trnh nng, thu ht mt lng nc ng k
lm bnh t c kh thch hp.
- Trng thi: di tc dng ca nhit cao c s chuyn trng thi sng sang chn.

+ 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:

42

+ 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

ring bit th c s thay i ln.


+

Cht bo: hm lng cht bo gim do hp th khng bn ln khung bnh, tuy

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

+ Mu : Trong qu trnh nng, trn b mt xut hin mt lp v vng mu nu v


to ra hng v thm ngon. Bnh chuyn dn sang mu vng nu do: phn ng
Maillard, phn ng to dextrin ca tinh bt, phn ng Caramel.
+ Mi : S phn hy ng kh to ra fucfurol v cc andehyt khc lm cho bnh c
hng thm v mi v d chu c bit. Phn ng oxy ha cht bo t do to aldehyt,

43

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

Mc ch: lm ngui gip cho qu trnh bao gi c thun li v trnh ngng t m


sau khi bao gi gip bo qun bnh c tt hn.
Cch tin hnh: sau khi ra khi l nng, nhit ca bnh cn cao, bnh ang
mm phi lm ngui s b n nhit 65700C, tch bnh ra khi khay v lm ngui
n nhit thng. Tc nhn lm ngui l khng kh. Bnh d b ht m khng kh
nn phi chuyn vo gi ngay.
Cc bin i: s gim mt lng nh m. Tuy nhin khi bnh t n nhit thng,
chng s bt u ht m.
2.2.8. Phn loi:
Mc ch: nhm loi b nhng loi bnh khng t tiu chun sn phm thu c
c cht lng tt hn.
Cch tin hnh: sau khi lm ngui bnh c a sang thit b phn loi nhm phn
ring cc loi bnh.
Sn phm: thu c 2 loi bnh sau.
Bnh thnh phm: nhng bnh c mu vng ti, gin, nguyn vn, hoa vn r
nt.
Bnh ph phm: nhng bnh b kht, bnh sng, bnh b, bnh b dnh v ty vo

mc m ta em s dng li lm bnh ti ch hoc em bn ph phm (cho gia sc


n).

44

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.

Khng to mi v l cho sn phm.

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.

Polyethylene, PE: c trng hp t cc monomer l etylen c c

im:
-

PE c cng tng i cao, khng mi v. N bn vi cc dung mi v

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
45

ht m hoc dng km vi cc bao b c kn tt hn: PP (polypropylene),


OPP (oriented polypropylene), c th dng loi HDPE (high density
polyethylene). Cng chc nng ny, ta c th c th dng PS (poly stiren)
thay th cho PE.
Polypropylene (PP): c trng hp t cc monomer l propylene. PP

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
-

u im : Ngn cn c s thm nhp ca khng kh, nc, du m,...

Cng dng : Dng ng gi cc loi thc phm n nhanh, bnh ko,

a.

a.

Hnh:

b. c.

a. Bnh quy La m (Dng Ti 4 bin)

b. Bnh quy Xp (Dng Ti 4 bin)


c. Bnh Su Ring - Dng Ti 4 bin
Cu trc thng dng: BOPP / CPP, BOPP /MCPP, PET / PE, PET / MCPP, PET /
MPET / PE.

46

Bao b nhm gip gi c cng gin cng nh mi v tuyt vi trong vng 12


nm. Vai tr ca bao b cn kh cng nh khng hi m, nh sng lt vo trnh
khi bt k s xm hi no n sn phm bn trong.
b. Ti nhm, kim loi m nhm
-

u im: Chng chu tt trong mi trng m t, nc, kh ga, nh nng


mt tri, nhit cao hoc thp.

Cng dng: Dng ng gi dc phm, bnh quy, s c la, tr, sa bt, gia
v, thuc bo v thc vt,

c. Film cun dng cho my ng gi t ng


-

u im: Chng m, gi nguyn hng thm vn c ca sn phm

Cng dng: Dng ng gi bnh ko, tht kh, dng c Y t, m n lin,


ho m phm,

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:
-

u im: c cu to t nhiu lp giy, c kh nng che chn nh sng tt, c


nh v bo v hnh dng ban u cho sn phm. Loi bao giy c kh nng chu
tc dng c hc cao v rt thun tin trong vic trang tr thng tin n khch
hng nn rt c dng bao gi, ng sn phm thnh b, lc, d dng cho
vic bc d, bo qun, qun l trong kho v vn chuyn, tiu th trn th trng.

Nhc im: y l mt dng bao b h nn khng c kh nng ngn chn s


xm nhp ca vi khun, khng kh v hi m t mi trng ngoi. Do vy, kh
nng bo qun ca chng chng li cc yu t bn ngoi l khng cao.

47

Chng 3: CC THIT B S DNG


3.1. Thit b nho trn: C 2 dng c bn.

Thit b trn ng
Nguyn tc hot ng: Cnh khuy c t

thng ng. Khi hot ng cnh khuy ny s h


thp xung hoc dng c cha bt s c nng ln.
Cc tay cm ca cc cnh khuy s c c nh.
Trong trng hp ny, thng thng s c 2 hoc 3
cnh khuy hot ng an xen vo nhau. loi
thit b ny, ta c th thay i cc dng cnh khuy
khc nhau iu chnh tc khc nhau. cc
my nh th tc khuy trn c th nhanh. Nhng

Hnh 2.8. Thit b trn ng

cc thit b ln hn, khong 1 tn bt nho 1 m th cnh khuy s quay chm, tc


khng vt qu 20 vng/ pht v motor khong 70hp (m lc) s c s dng.
u im: Vic nhp liu v ly bt nho c th c thc hin mt v tr
khc, khng nh hng n thit b ang trn. Hiu sut s dng thit b cao. C th
thc hin nhiu ch nho trn khc nhau ch vi 1 my trn duy nht, ch cn thay

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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.

Thit b trn ngang


Nguyn tc hot ng

Hnh 2.9. Thit b trn ngang


Cc cnh trn c lp ngang v c nh vo mt hoc hai cn. Trong trng hp
c 2 cn c s dng th y dng c cha bt s c hnh ch W v hai cn quay
ngc chiu nhau m bo c th o trn tt ton b khi bt nho. Tc ca cnh
khuy c th t n tc 60 vng/pht v thi gian nho trn khi s dng thit b
ny thng l 12-15 pht i vi bt nho c khung gluten pht trin. o trn 1
tn bt nho i hi mt ng c rt mnh, khong 180hp.

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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.

3.2. Thit b cn bt:

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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trc cn chnh kt hp vi khong cch gia 2 trc ny ngn gip to ra tm bt c b


dy theo yu cu (thng khong 5mm). Sau , tm bt c b ti chuyn qua phn
cn 2, ti y khong cch gia 2 trc cn nh hn phn cn 1 cho php chuyn qua
b phn cn 3 cn tm bt mt ln na to cho tm bt c chiu dy khong
1,3mm.

3.3. Thit b to hnh


Cu to: Gm 3 trc hnh cn c song song nhau, trong c 2 trc ng tm
l trc in v trc p cn trc kia l trc v bt. Trn trc in c cc khun in c hoa vn,
trn b mt khun c mt lp mu en c tc dng chng dnh bt vo khun sau khi
in khun. Pha di trc in c mt dao gt c tc dng gt bt tha to cho b mt
di ca bt sau khi in c lng p. Pha trn cc trc l bn bt. i vi bnh
quy xp th ta cho bt trc tip vo bn bt v tin hnh in khun. Cn i vi
bnh quy dai th cn bt trc. Ngoi ra, bnh quy dai c s dng khun in li nn
sau khi in khun c phn bt tha nhiu, phn bt ny cho chy theo bng ti hon lu
v phu cha bt ca phn cn.
Nguyn l hot ng: Di tc dng ca trc v bt, ko bt t phu xung v
vo khay khun in. Di tc dng dao gt bt lm cho b mt di ca bnh lng p
v tc dng p ca trc p lm cho bt cht hn v hoa vn r nt hn.

Hnh 2.11. Trc to hnh

3.4. Thit b nng bnh


Cu to v nguyn tc hot ng

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Hnh 2.12. Thit b nng bnh


L nng tun hon nhit ch yu da trn s lu chuyn hi b t nng trong
vng khp kn. Hi t b ko theo do s di chuyn khng kh trong h thng cung cp
lung khng kh y mt nhit lng cn thit. Thit b ny c lm bng thp khng
g, bung t nng s c cung cp nhit c bn trn v bn di dy chuyn vi
nhit ng nht, vi h thng thng gi bng chn khng gip cho vic t nng
khng xm nhp vo bung nng bnh qu nhiu s lm cho bnh chy kht. Thit b
ny t bng kh gaz v qut thng gi s c iu chnh bng kha bm cung cp
nhit t kh gaz thch hp vo l nng khi bng ti i qua.

3.5. Thit b lm ngui


Cu to: c cu to rt n gin, ch c mt bng ti bng inox trn cc gi
bng st. Tc nhn lm ngui l khng kh thng v qut. qut c b tr dc
theo sut chiu di bng ti.

Hnh 2.13. Thit b lm ngui


Nguyn l hot ng: M cng tc lm bng ti chuyn ng lm ngui
bnh t t bng qut cho n khi ht bng ti l nhi ca bnh h xung t yu
cu.

52

3.6. Thit b ng gi:


Cu to: gm bng chuyn a bnh vo my ng gi. B phn p gm c
hai con ln nh hnh bao b dnh li vi nhau, hai con ln p nh hnh ngm bng li
mt ln na cho cht. Cui cng, dao ct c gia nhit c tc dng ct ri tng chic
bnh sau khi bao gi xong.

Hnh 2.14. Thit b ng gi


Nguyn liu hot ng: di tc dng ca trc ko trn trc giy tip tc
qua b phn cng giy c thng. Sau hai mp ca bao b c gi li v chy
tip xung di trc hai con ln nh hnh bao b ri qua in tr c gia nhit
p bao b dnh cht vi nhau, sau bao b c lm cht li mt ln na bng hai
mp con ln ngm bng. Bao b sau khi p ngm bng xong a sang p kn hai u
bao b v ct ring tng chit bnh c bao gi.

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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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Ti liu tham kho


1. L Ngc T v cc tc gi, Ho hc thc phm, NXB Khoa hc k thut,
H Ni, 2003, trang 55-60,155-157.
2. L Ngc T v cc tc gi, Ho sinh cng nghip, NXB Khoa hc k
thut, H Ni, 2002, trang 308-312, 325-326.
3. Tiu chun Vit Nam sn phm B (TCVN 7400:2004)
4. Tiu chun Vit Nam sn phm bt m TCVN 1895776 hoc TCVN

1874:1995
5. Ti liu t Intenet
-

www.kiencuong.com

www.vatgia.com

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