GII THIU CHUNG MARGARINE l sn phm gi b, c sn xut bng cch trn cc cht bo, du v cc thnh phn khc theo

o mt t l nht nh. Hm lng cht bo thng ln hn 80% Tuy nhin p ng nhu cu a dng ca ngi tiu dng mt s loi c hm lng bo 40-60%. Margarine c pht trin v n c li c v mt kinh t ln dinh dng dng nu, n, nng bnh m v nhiu lnh vc khc LCH S PHT TRIN C ngu n gc t nc Php u tin, Margarine c lm t cht bo ng v t Nm 1874, Margarine c a vo sn xut quy m CN Nm 1920, Margarine c sn xut t du thc v t c hydro ha NGUYN LIU Bng thnh phn tnh cho 100g sn phm

Trong c cc thnh phn cc cht sau: Ca: 66 mg Mg: 6 mg P: 51 mg K: 94 mg Na: 879 mg

Vit A : 4286 UI, Vit E (alph-tocopherol): 4.6 mg, Vit K(phylloquinone): 106.2 mcg Tng acid bo dng trans: 24.747 g Cholesterol: 0 mg

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Nhn xt: Thnh phn ch yu ca margrine l du v nc. Khong trong margarine rt a dng nhng chim hm lng khng cao. Cc vitamin tan trong du l ch yu cn cc vitamin tan trong nc c nhng khng ng k. c bit hm lng cholesterol khng c y l mt im ni b t so vi sn phm b. y l nguyn nhn lm ngi ta hiu lm sn phm margarine tt hn b. Hm lng cht bo dng trans li chim t l nhiu. Do khng hn margarine tt hn b. C th ca chng ta ch hp th c cht bo dng cis, cn dng trans khng hp th c ngoi ra cn c nh h ng khng tt. Do trong ch bin ngi ta tm cch hn ch hm lng acid bo dng trans cng thp cng tt.

NGUYN LIU CHNH Du thc vt S dng du u nnh, ci du, du bng, du c, du nhn c, du phng...di dng du tinh luyn bnh thng hoc du qua hydro ha, chuyn ester ha Trong cc sn phm ch bin t du, cht bo thng kt tinh 2 dng tinh th v trong c im nng chy cao hn Mc b o ha ca du m c nh h ng rt ln n tnh cht ca magarine thnh phm. V v y, ngi ta s dng ch s SFC (hm lng cht bo rn) ni ln mc b o ha ca du m. hm lng cht bo rn t 15 30% : margarine pht c v vn gi c trng thi do nhit 10 30oC, 10 12% : sn phm c trng thi dnh t v mu vng ging sp.

 c th sn xut loi margarine c th tan chy trong ming mt cch d dng m khng li d v th hm lng cht bo dng rn cn nh hn 3.5% ti nhit 33.3oC v tan chy han ton t 37.

Cc ch tiu ca du:
o o o o

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Ch tiu ha l Hm lng nc: 0.2-0.3% Ch tiu v t l: Nhit nng chy: 10 15oC Ch tiu ha hc chua: 6 Ch s iod qu cao (>42) margarine rt mm, qu thp cng v kh pht ln bnh. V v y ty thuc vo t ng loi sn phm m yu cu i vi t ng ngu n nguyn liu s khc nhau Ch tiu cm quan: Mu sc: trong sut, vng nht Mi: khng mi Nc: Hm lng 16-18% tng khi lng sn phm.

Ch tiu ca nc:
Ch tiu ha l: cng tng: < 2mg ng lng/lit

Cht

kh: <850mg/l St,mangan, nhm: <0.1mg/l Clo: m tnh Ch tiu vi sinh: Vsv gy bnh: khng c. Ch s E.coli: khng bt buc bng 0 Ch tiu cm quan: Mu sc:khng mu

 trong: trong sut. Mi: khng mi. V: v khong nh. III. NGUYN LIU PH

1.Protein v cc sn phm t sa:

o Thnh

phn (khng bt buc) ca pha nc o Bao g m: cc sn phm t sa b, sa u nnh (huyt tng sa, albumin, casein hoc protein ) phi t hn 1.5% Lng protein qu nhiu: vn vi sinh v to mu trong chin rn (do phn ng maillard ) Tc ng ca protein ln sn phm margarine: To hng To mu =>sn phm sa c hm lng lactose thp hay protein whey c s dng nhm hn ch s ha nu m vn gi c hng cho margarine. Bo qun, do kh nng lin kt vi cc ion kim loi (nh casein, alactalbumin) ngn chn s oxy ha du. 2. Cht nh ha: to h nh tng w/o Truyn thng dng lecithin v mono-, di-glycerid Lecithin:

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rn kh cao). 2. L mt hp cht phospholipid c trong trng, ht ng cc. Lng s dng thng khng qu 0.1 0.2%. To nh t nhin v nhanh chng gii phng mui bn trong ming khi n. Tuy nhin, trong sn phm c t bo chng s lm gim tnh bn ca h nh tng v tng s thot du.

Do thch hp to sn phm margarine dng khi (hm lng cht bo Cht nh ha Monoglyceride, Diglyceride

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Lng s dng khng qu 0.5%. Mono- v diglyceride lm h nh mm v lng lo gip gii phng mi v ca margarine nhanh hn Ngy nay ngi ta m rng phm vi s dng cht nh ha

3. Cht to mi v: Mui KCl, NaCl cung cp mi v cho sn phm v mc ch bo qun. Hng b tng hp g m hn hp cc cht nh lactones, acid bo butyric, ketones v aldehyde, diacetyl Kh nng nh n bit mi v c quyt nh qua hm lng margarine tan trong ming.

Margarine trong lm bnh khc vi margarine n

Margarine trong nu nng thng c mi mnh hn v bn vi nhit, hm lng mui khong 3%, Margarine s dng cho n: mui khong 1.5 2% 4. Cht bo qun: Mc ch: chng cc dng h hng do: vi sinh v t, oxi ha v ion kim loi. Chng vi sinh v t: acid sorbic, acid benzoic v mui Canxi, Natri (0.1% - 0.2%) Chng oxi ha: Propyl, tocopherol, octyl v dodecyl gallat, BHT, BHA, ascorbyl palmitate v ascorbyl stearat (n ng l 0.2%). Lecithin, ascorbyl palmitate, ascorbyl stearat; isopropyl citrate; v canxi natri EDTA l nhng cht ng vai tr h tr chng oxi ha. Nhng cht ny c hai vai tr quan trng l: o N lm tng hiu qu chng oxi ha o Chng ngn chn nguyn t kim loi xc tc cho qu trnh oxi ha. o EDTA cng hiu qu nh l tc nhn lm ch m qu trnh oxi ha lm mt mu carotene trong margarine 5. Cht mu v vitamin: Vitamin A l thnh phn bt buc (t nht 1500UI/pound) B sung Vitamin A di dng - carotene, v ester vitamin A Ester - Vitamin A khng mu s dng cho cc nhm sn phm margarine khng mu. Du trch ly t nhin thng c cha hp cht carotenoid, nh du carrot, v du c c s dng to mu cho sn phm Apocarotenal l mt sc t tng hp c s dng nh l hp cht tng cng to mu cho - carotene Vitamin D th khng bt buc, nhng khi thm vo th phi khng nh hn 1500 UI/pound ca mi sn phm margarine. Vitamin E th khng cn b sung vo (v trong du m nguyn liu cha sn lng Vitamin E). Trong du thc v t cht chng oxi ha t nhin l tocopherol c ngu n gc l vitamin E v mt s vn cn st li trong qu trnh ch bin

C S KHOA HC Qu trnh nh ha: o Chng lm gim nng lng b mt gia pha nc v du nh h nh tng mi c hnh thnh. o Cht nh ha n nh sn phm cui cng trong sut qu trnh bo qun trnh hin tng ngng t ca pha nc. o ng vai tr l cht chng bn tung trong qu trnh chin rn Qu trnh kt tinh: o Trong qu trnh kt tinh c rt nhiu dng tinh th c to ra, trong 3 dng chnh: l mt h 6 cnh, c cc ui methyl sp xp t do dng tinh th km bn nht, c nng chy thp nht. l mt h trc giao vi cc on mch cacbon vung gc nhau. Tinh th a hnh c hnh kim, chiu di khong 5 - 7 o Dng tinh th ny c im nng chy trung bnh, bn nm v tr trung gian gia tinh th a v b. o Tinh th ny to cho sn phm c tnh do mn, tnh lan ta ph hp vi sn phm margarine dng soft tub Tinh th l mt h ba gc vi cc on mch cacbon song song nhau. o Tinh th c di 20 - 30. o Dng ny bn nht v c im nng chy cao nht. o Tinh th ny c xu hng lm cho sn phm c tnh gin ph hp vi nhng loi margarine cng

Quy trnh

Phi trn: Mc ch o Chun b: Pha du v pha nc cho qu trnh nh ha Phi trn pha du :c chun b ring trong thit b khuy trn v o, nhit gia nhit cao hn nhit nng chy ca pha du t 4 5oC, b sung thm cc thnh phn tan trong du nh cht nh ha, vitamin, mu v cht to hng

Phi trn pha nc :c chun b ring, phi trn thm nhng thnh phn tan trong nc nh: sa, protein t sa, mui, cht bo qun.

NH HA Bn cht: qu trnh khuy trn s b Mc ch: chun b Bin i: o V t l Nhit tng do ma st Kch thc cc cu t gim o Ha l C s phn b cc ht phn tn trong pha lin tc B mt tip xc pha tng Thit b: Hnh tr, c cnh khuy, gia nhit bng v o Nhit : 45 50oC

THANH TRNG Mc ch: chun b, bo qun. Bin i o V t l: nht gim o Ha l: c s bay hi nc o Sinh hc: c ch, tiu dit vi sinh v t Thc hin: o Thit b gia nhit bn mng o Nhit : 62-65oC o Thi gian: 30 pht

Lm lnh nhanh Nguyn tc: v a lm lnh v a kt tinh. Phi lm lnh nhanh tinh th kt tinh di dng , . Nhit t 35-40 oC xung 9-10 oC, thi gian t 15-30 s. C th sc khNit. Mc ch: o Ch bin: kt tinh mt phn cht bo. Bin i o V t l: nhit gim, c tng o Ha l: c s kt tinh Thit b: my khuy lnh, lm lnh bng v o Nh i nhuyn Mc ch: hon chnh cu trc, do, mn, bng cho sn phm. Bin i: o V t l: nhit tng, cng tng o Ha l: c s gia tng ca tinh th Thit b:

Thng s k thu t Motor trc quay: 3Hp V n tc quay: 1500 vng/pht Hp gim tc: 125 vng/pht

Bao gi Mc ch: o Hon thin: hon thin sn phm o Bo qun Thit b:

III/ QUY TRNH CNG NGH Cc ch tiu cht lng ca sn phm

SN PHM Ch tiu cm quan: o hnh thi: b mt lng bng khng nt hoc nhn b mt o mu sc:c mu vng ca b o v: c v hi mn ca magarine o mi : c mi c trng ca magarine Ch tiu ha l: o Hm lng mui 2-3%

Nhit nng chy 37-45oC Ch tiu vi sinh vt: o Vi khun Samonella, E.Coli va Listeria : khng c o VSV gy bnh: khng c nh h ng ca t l bo rn/lng n cng ca sn phm Bng???
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Mt s tnh cht ca sn phm: Tnh pht c (spreadability): y l thuc tnh quan trng nht ca margarine o i vi ngi tiu dng kh nng pht c ng ngha vi vic chng c th pht thnh mt lp mng trn bnh m.

sn xut c margarine c kh nng pht c cn c 3 iu kin nh sau: Mt l, hai pha rn v lng ca du phi c kh nng cng t n ti. Hai l, nhng tinh th rn phi phn tn mt cch hiu qu bn trong ton b khi sn phm bng nhng lc kt dnh bn trong mng tinh th khi sn phm. Mng tinh th phi c kh nng chng li hin tung tch cht bo bn trong sn phm (entrapped liquid). Ba l, ti nhit xc nh th t l lng rn phi thch hp, v phi tan ngay nhit c th, i vi sn phm c thnh phn cht m dng rn khong 10 20 % vi nhit thn nhit chng c kh nng pht rt tt. Tnh n nh v cu trc: Tnh n nh l khi nim ch mm ng nht v trng thi do ca margarine
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C th xp loi t rt mm, mm, mm v a, cng v rt cng. Kt cu th hin cu trc ca sn phm, t trng thi trn nhn n trng thi ging bt, dng nhm, cui cng l th. Trng thi v kt cu ca margarine ph thuc vo k thu t sn xut v thnh phn du m sn xut chng.

i vi du m c hn 30% triacylglycerol l POP (palmitin, oleic, palmitin) th ch m kt tinh, do d b hin tng lm cng sau, mc d POP c nng chy l 30oC nhng n ch k tinh ti nht 20oC, nhit kt tinh v nhit nng chy sai khc cng ln th thi gian kt tinh sn phm cng di (tc kt tinh ch m). Cc dng h hng Hin tng tch du: Hin tng ny l trng hp mng tinh th khng sc nht cht bo pha lng bn trong n. Hin tng to ht:Hin tng ny hay xy ra khi phi trn du v m nh l t l du v m khng thch hp v iu kin ch bin dn n hnh thnh tinh th . Phn loi sn phm
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Ngy nay sn phm margarine rt a dng. C th phn loi da vo cng ca margarine, nhit nng chy ca cht bo Nhng loi margarine cng v cng v a thng c s dng trong nng bnh, cn nhng loi margarine mm hn s dng n. Theo mc ch s dng:

Margarine lm bnh (bakery): Ging nh shortening, c s dng trong qu trnh nh i bt, lm bnh ngt, bnh bch quy. Margarine s dng lm bnh thng c bn tt hn nn khng cn phi lm lnh, chng c kh nng chu c qu trnh nho bt v to ra nhn cho bnh ln men,

Margarine s dng n: Hai loi :loi lm lnh v khng cn lm lnh. C hai u tan chy c nhit phng:

THEO HNH DNG

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Stick margarine: Lm t : du qua qu trnh hydro ho v m ng v t (heo, b) Hm lng bo no trong loi ny nhiu nht. Nhc: cha mt lng cholesterol khng thch hp cho n king u im: to nng chy cao, kh nng tan chy trong ming tt (tan chy nhit thn nhit khong 37.8 40.6oC), tnh cht chng oxi ha cao thch hp cho cc sn phm bnh nng hoc dng chin thay th du hoc b.

Soft tub margarine: Cha hm lng acid bo khng no mch di v hm lng du lng nhiu hn stick margarine nn sn phm c th pht c ngay c nhit lnh. T l cht bo rn so vi cht bo lng thp, nn dng nhiu cht nh ha hn cho qu trnh to nh v c km theo khuy trn. Loi Magarine ny c la chn nhiu do c nhiu c tnh c li cho sc khe.

Whipped tub margarine Qu trnh sn xut v thit b s dng ging nh dng soft margarine nhng ch khc nhau qu trnh to tinh th ca sn phm ny c cho thm 33% kh nito. Nit lm cho sn phm n ra hn 50%. Kh nit c nh p vo thng qua mt thit b c dng chy vo my bm. V v y ng i ta cn ng ln hn tng th tch sn phm, do thit b rt ng np v ng gi cng phi khc. u im ca loi ny l kh nng pht ln b mt d dng., v v y thng s dng cho cc sn phm bnh nng.

Cc sn phm margarine c trn th trng Margarine ca cng ty du thc vt Tng An

Margarine ca cng ty du thc vt Tn Bnh

Margarine ngoi nhp t Australia Tn thng mi: flora margarine. Loi: margarine cng. Nh phn phi ti Vit Nam. Thnh phn : du hng dng cha nhiu acid bo khng no dng mch di, du thc v t, nc, vitamin A, vitamin E, hp cht mu. S dng: dng trong cc sn phm bnh nng, dng chin. Bo qun: 0 4oC