Bai Do An Banh Mi Chinh Thuc

Trng i hoc B Ra_Vng Tu
Khoa ha hc v cng ngh thc phm
Gii thiu
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n cng ngh ch bin thc phm
GVHD: Phm Th Hu Hnh
Trng i hoc B Ra_Vng Tu 1. Gi tr thc phm ca bnh m
Gi tr thc phm ca bnh m c nh gi theo thnh phn cc cht dinh dng ca bnh m nh: Gluxid, protid, cc acid amin khng thay th, cc vitamin, cht khong, sinh nng lng v kh nng hp th ca c th con ngi.Ngoi cc ch s trn th hng v, xp ca bnh, trng thi ca rut bnh, hnh dng bn ngoi ca bnh cng c ngha nht nh v gi tr thc phm. Nhu cu v bnh m cho mi ngi c nhiu mc khc nhau, mi nc khc nhau th thng khng ging nhau.Trn th gii c khong mt na dn s dng bnh m lm lng thc ch yu. Cc ch s v gi tr thc phm ca bnh m: 1.1. Cc glucid Hm lng glucid chim khong mt na trng lng chung ca bnh m. Ring tinh bt th chim khong 80% cht kh trong bnh. Tinh bt l polisaccarid, di tc dng ca men amilase tinh bt b thy phn to thnh cc ng n gin.Tinh bt c kh nng lin kt vi nc do c nh hng n tnh cht ca bt nho v bt bnh. Trong qu trnh nng, tinh bt b h ha, to kh nng tiu ha tt cho c th con ngi. Hm lng tinh bt trong cc loi bnh khc nhau th khng ging nhau.bnh m lm t bt cht lng thp th c hm lng tinh bt nh hn so vi bnh m lm t bt cht lng cao. Hm lng tinh bt trong bnh m en cao hn bnh m trng.
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GVHD: Phm Th Hu Hnh
Ngoi ra trong bnh m c mt hm lng nh saccarose, glucose v mantose. ng c tc dng tt n qu trnh ln men ca bt nho v lm cho v bnh c mu sc p. Bnh m lm t bt cht lng cao th cha t ng hn so vi bnh m lm t bt c cht lng thp. Trong bnh m trng hm lng ng t hn bnh m en. Trong glucid bnh m cn cha xenlulose v hemixenlulose (khong 0.10.2%). Ni chung tiu ha ca glucid trong bnh m c th t n 90-92%. 1.2. Protid Hm lng protid trong bnh m vo khong 5-8% trng lng chung ca bnh. Protid l hp cht cao phn t ca nhiu acid amin. Ngun protid cn thit cho c th con ngi ly cc acid amin trong thc n t thc vt. C th con ngi khng tng hp c cc acid amin. Do protid ca thc n c ngha rt ln trong vic to thnh v khi phc cc chc nng ca t bo c th v khng th thay th protid bng cht khc c. Hm lng protid chung ca bnh m cao hay thp ty thuc vo cc loi bt v loi bnh. Trong bnh m en c cha t protid hn trong bnh m trng. Bnh m lm t bt ho hng c cha t protid hn bnh m t bt hng 1 v 2.
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GVHD: Phm Th Hu Hnh
bng 1. Hm lng protdt trong bt m (theo % cht kh)
Hng bt Bt ho hng Bt hng 1 Bt hang 2 Bt nghin ln
% protid 10.8 11.0 11.5 11.8
ng v mt sinh l v thc phm m ni, gi tr ca protid thc n c lin quan vi hm lng v thnh phn ca acid amin, c bit l cc acid amin khng thay th. Ty thuc vo ging la m, hm lng cc acid amin khng thay th trong la m c khc nhau.
Bng 2. Hm lng acid amin khng thay th trong la m (tnh theo g/100 protid)
Acid amin Tryptophan Lxin Izolxin Valin Treonin Lisin Metionin phenilalanin
La m trng 1.24 6.90 4.40 4.33 2.72 2.70 1.27 4.50
La m en 1.06 6.08 3.89 4.81 3.19 3.74 1.30 4.50 Trang 4
GVHD: Phm Th Hu Hnh
Ni chung cc hm lng acid amin khng thay th trong la m trng hi ln hn trong la m en 1.3. Cht bo Lng cht bo trong bnh m vo khong 1-1.5% (khng tnh lng cht bo thm vo trong qu trnh sn xut cc loi bnh giu cht bo). Trong bnh m en c cha lng cht bo t hn so vi bnh m trng. Trong c th con ngi, cht bo l cht d tr nng lng v l thnh phn cu to ca cc t bo. tiu ha cht bo trong bnh m thng vo khong 5385%. 1.4. Cc vitamin Cc vitamin l nhng cht c tc dng rt quan trng trong qu trnh trao i cht ca c th. Do trong c th con ngi lun lun cn c mt lng vitamin nht nh duy tr mi hot ng bnh thng. Bnh m cung cp cho c th ch yu l cc vitamin B1, B2 v PP (khong 50% nhu cu v vitamin trong c th). Hm lng vitamin trong bnh m ph thuc vo hm lng vitamin trong bt v cc cht b sung nh: trng, sa, cht bo...
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GVHD: Phm Th Hu Hnh
Bng 3. Hm lng cc vitamin trong ht bt v bnh m (tnh theo mg/100g sn phm)
Tn sn phm Ht la m trng Ht la m en Bt m hng 1 Bt m hng 2 Bt m trng nghin ln Bnh m t: Bt m trng hng 1 Bt m trng hng 2 Bt m trng nghin ln Bt m en nghin ln
B1 0.45 0.41 0.18 0.40 0.45
B2 0.23 0.26 0.13 0.15 0.26
PP 5.3 1.1 1.0 2.6 0.53
0.10 0.20 0.26 0.26
0.07 0.08 0.12 0.13
0.67 1.6 3.1 0.45
1.5. Cc cht khong Cc cht khong rt cn thit cho c th vi tc dng gp phn iu chnh cc qu trnh sinh l. C th con ngi cn mt s cht khong nh: K, P, Mn, Na, Ca, Si...Trong bnh m thng c nhiu cht khong nh trn v mt lng nh hn cc nguyn t khc. Hm lng cc cht khong ph thuc nhiu vo lng bt. Trong bnh m lm t bt hng thp c cha nhiu cht khong hn bnh m lm t bt hng cao.
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GVHD: Phm Th Hu Hnh
Bng 4. Hm lng mt s cht khong trong ht, bt v bnh m (tnh theo mg/100g sn phm)
Tn sn phm Ht la m trng mm Ht la m en Bt m trng hng 1 Bt m trng hng 2 Bt m trng thng hng Bt m lm t bt thng hng Bnh m lm t bt hng 1 Bnh m lm t bt nghin ln
K 44 58 29 33 22 18 21 29
P 329 292 132 221 92 87 115 184
Mn 146 133 44 65 20 34 50 72
Fe 3.9 4.2 2.0 2.4 1.1 0.7 1.4 2.2
1.6. sinh nng lng v tiu ha Mt trong nhng ch s quan trng v gi tr dinh dng ca bnh m l sinh nng lng, hay ni cch khc l gi tr nng lng m bnh m cung cp cho c th khi tiu th tnh bng calo. Lng calo l thuyt c th tnh c khi bit thnh phn ha hc ca bnh m. khi oxy ha hon ton, 1g glucid c th gii phng 4.1 kcal, 1g cht bo gii phng 9.3kcal v 1g protid gii phng 4.1 kcal. Nhng cc cht gluxid, protid v cht bo trong bnh m khng phi c tiu ha hon ton, v vy nng lng do bnh m cung cp cho c th cn ph thuc vo tiu ha.
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GVHD: Phm Th Hu Hnh
tiu ha ca bnh m lm t hng bt khc nhau th khng ging nhau, bng sau ay trnh by c th h s tiu ha ca cc cht dinh dng trong bnh m lm t cc loi bt khc nhau.
Bng 5. H s tiu ha ca cc cht trong bnh m
Bnh m lm t Bt thng hng Bt hng 1 Bt hng 2
H s tiu ha Protid 0.87 0.85 0.75 Glucid 0.98 0.96 0.95 Cht bo 0.95 0.93 0.92
1.7. Hng v ca bnh tiu ha ca bnh m cn ph thuc vo rt nhiu vo hng v v dng bn ngoi ca bnh. Nu bnh n tt, mu sc p, thm ngon, hp dn...th s kch thch s ngon ming lm tng kh nng hp thu ca c th. Hng v ca bnh ph thuc rt nhiu vo cht lng ca nguyn liu, v ph thuc vo k thut sn xut cng nh qu trnh bo qun bnh. trong qu trnh ln men bt nho, trong khi bt s tch t ru etylic, mt s acid hu c, cc este v cc sn phm to hng khc na. Khi nng bnh s to nn cht thm. trong qu trnh nng, di tc dng ca nhit cao dn n to thnh hp cht melanoidin lm cho v bnh c mu sc vng p v to ra hng loat cc andehyd c hng v c bit, mu sc ca bnh cn do s chy ca ng v bt gy nn. Ngoi ra n, xp ca bnh cng c nh hng nht nh n gi tr thc phm ca bnh m.
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GVHD: Phm Th Hu Hnh
Trng i hoc B Ra_Vng Tu 2. Tm hiu v nguyn liu 2.1. Bt m 2.1.1. Ngun gc
Bt m c sn xut bng cch nghin ht la m. La m c ngun gc t Ty Nam . Vic trng trt la m bt u lan rng ra ngoi khu vc Ty Nam trong thi i mi. Vo khong nm 3.000 TCN, la m xut hin ti Ethiopia, n , Ireland v Ty Ban Nha. Khong 1 thin nin k sau n ti Trung Quc. Khong nm 1.000 TCN vic trng trt nng nghip vi s dng sc nga, tru, b cy ba lm gia tng sn lng la m, ging nh vic s dng cc my gieo ht thay th cho vic gieo ht bng cch ri ht trong th k 18. Sn lng la m tip tc tng ln, do cc vng t mi c a vo khai thc, cng nh do k thut canh tc ca ngh nng tip tc c ci tin vi vic s dng cc loi phn bn, my gt, my p la (my gt p), cc loi my cy t, my xi t, my trng cy dng sc ko ca my ko, cng tc thy li v phng tr su bnh dch hi hon thin hn cng nh vic to ra cc ging mi tt hn. Vi t l gia tng dn s trong khu vc s dng la m nh l loi lng thc chnh ang suy gim, trong khi nng sut vn tip tc tng, nn din tch gieo trng la m hin ti bt u xu hng gim v n l ln u tin din ra xu hng ny trong lch s loi ngi hin i. Vo nm 2007, sn lng la m gim ti mc thp nht k t nm 1981, v nm 2006 l ln u tin lng tiu th la m trn ton th gii nhiu hn l sn lng mt khong trng s c tip tc dn rng do nhu cu tiu dng la m hin nay tng nhanh hn mc tng ca sn xut.
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GVHD: Phm Th Hu Hnh
Trng i hoc B Ra_Vng Tu 2.1.2. Phn loi
Bt m c hai loi: Bt m trng v bt m en. Bt m trng c sn xut t ht la m trng, bt m en c sn xut t la m en. Do c bnh m trng v bnh m en. Bnh m trng c xp cao hn, acid nh hn v m ca bnh cng nh hn so vi bnh m en. Rut bnh m trng c mu trng ng, v c mu vng p, cn bnh m en th c mu nu ti. Ngun nguyn liu bt nc ta ch yu l nhp t nc ngoi ( nhp bt m v la m) v ta ch yu nhp loi bt la m trng. La m trng c hai loi: loi cng v loi mm, loi cng c cht lng cao hn. Khi chn bt m cn ty theo loi bnh cn lm, thng ta chn bt m c hm lng protein khong 10.5-11 % 2.1.3. Thnh phn ha hc ca bt m Thnh phn ha hc ca bt m ph thuc vo thnh phn ha hc ca ht v ph thuc vo ht bt. Nhng c im th nh phn bt m v mt s lng v cht lng nh theo gi tr dinh dng v tnh cht nng bnh ca bt. 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.
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GVHD: Phm Th Hu Hnh
Bng 6. Thnh phn ha hc bt m
a, Protid Hm lng protid trong cc loi bt m khc nhau th khng ging nhau.Hm lng protid tng dn t bt hng cao n bt hng thp, nhng v mt dinh dng th protid trong bt hng cao gi tr hn. Protid trong bt m cng gm c 4 loi: - Anbumin (ha tan trong nc). - Globumin (ha tan trong dung dch mui trung tnh). - Prolamin (ha tan trong dung dch ru ru 60 80%). - Glutelin (ha tan trong dung dch kim yu 0,2%), (glutenin). Trong 4 loi protid ni trn, hm lng albumin v globulin chim khong 20%, cn 80% l prolamin v glutelin. T l gliadin v glutenin trong bt m tng ng nhau. Khi em bt m nho vi nc v yn mt thi gian s to thnh gluten. Ra bt nho cho tinh bt tri i, cn li mt khi do l gluten. Gluten thu c sau khi ra ca bt nho gi l gluten t. Trong gluten t c cha khong 60 70% nc. Khi bt m c cht lng bnh thng th t l Gluten t
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GVHD: Phm Th Hu Hnh
ph thuc vo hm lng protid ca bt. Vi cc loi bt m sn xut t ht b hng, su bnh, ny mm, do sy nhit qu cao th hm lng Gluten t gim v tnh ht nc ca protit b thay i. Hm lng v cht lng Gluten bt m ph thuc vo ging la m, iu kin trng trt, ch sy ht, ch gia cng nc nhit, ch bo qun Gluten ca bt m cht lng cao thng c n hi tt, chu ko va phi. Nu Gluten c chu ko ln th bnh lm ra xp do gi c kh tt. Cn nu dung bt m cht lng cao v chu ko nh th bt nho thng b chy khng t yu cu, bnh lm ra t xp. Chnh v cht lng ca Gluten c nh hng ln n qu trnh ch bin v cht lng sn phm nh vy nn trong sn xut bnh quy thng s dng bt c cht lng yu v trung bnh. Trong qu trnh ch bin c th vn dng cc yu t ca nhit , nng mui n, cng nho ci thin nhng tnh cht vt l ca Gluten. Gim nhit nho th Gluten tr nn cht hn, tng nhit nho th Gluten n nhanh nhng kh nng gi kh km v bnh t n hn. Mui n c tc dng lm cho Gluten cht li v tng kh nng ht nc ln, cng thy phn protid gim i r rt. Cng nho lm tng qu trnh to hnh Gluten nhng lm gim kh nng gi kh ca Gluten. Acid ascorbic, kali bromat, peroxyd v mt s cht oxi ha khc c tc dng lm cho Gluten cht hn cn cc cht kh th c tc dng ngc li. S lng Gluten khng nh hng ln n cht lng bnh quy, song hm lng Gluten tng th m ca bt nho tng, do thi gian nng b ko di. V vy, ta cn hn ch s lng Gluten trong khong 27-30%.
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GVHD: Phm Th Hu Hnh
Trng i hoc B Ra_Vng Tu b, Glucid ca bt m
Gluxid trong bt m gm c tinh bt, dextrin, xenlulose, hemixenlulose, glucid keo v cc loi ng. Qu trnh to thnh cc glucid t cc cht v c ti cc thnh phn xanh ca cy c biu din bng phng trnh tng qut: 6CO2 + 6H2O tia nng mt tri chlorophin Tinh bt l glucid quan trng nht ca bt, trong bt c cc hng cao c 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. ln v nguyn ca ht tinh bt c nh hng n tnh rn chc, kh nng ht nc v hm lng ng trong bt nho. Ht tinh bt nh v ht tinh bt ln s b ng ha nhanh hn trong qu trnh sn xut bnh m. Trong bt m, ngoi tinh bt ra cn c mt lng rt nh acid photphoric, acid silisic, acid bo v cc cht khc. Trong qu trnh chun b bt nho xy ra s thy phn tinh bt bng men cn trong khi nng xy ra s thy phn bng acid. S thy phn dc tin hnh theo s : tinh bt dextrin mantose C2H12O6 + 6CO2
Mantose to thnh l nguyn liu cn thit cho qu trnh ln men bt nho. Tinh bt Dextrin (C6H12O5)n l sn phm to ra u tin trong qu trnh thy phn tinh bt. l nhng cht keo v to thnh vi nc mt dung dch nht dnh. Khi lng phn t v tnh cht ca dextrin ph thuc vo mc thy phn ca tinh bt.
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GVHD: Phm Th Hu Hnh
Dextrin c phn ra cc nhm sau y: - Anilodextrin l hp cht c cu to gn ging tinh bt, khi tc dng vi iod cho mu tm. - Eritrodextrin l hp cht c khi lng phn t nh hn khi tc dng vi iod cho mu . - Acrodextrin v mantodextrin l nhng dextrin n gin nht, khi tc dng vi iod khng cho mu t trng. Dextrin t lin kt vi nc, do khi nho bt c hm lng cao cc dextrin th rut bnh m cht v km n hi. Cellulose (C6H12O5)n cng c cng thc chung gn ging nh tinh bt nhng khc nhau v cu trc phn t v cc tnh cht l ha hc. Phn t ca cellulose c trn 1.500 gc glucose. Cellulose khng tan trong nc lnh v nc nng. Thy phn cellulose bng axit kh hn thy phn tinh bt. C th ngi khng th tiu ha c cellulose v chnh hm lng cellulose lm gim gi tr thc phm ca bt. Trong bt hng cao cha khong 0.1 0.15% cellulose, cn trong bt nghin ln cha 2.3%. Hexmicellulose l polyosacchacid cu to t cc gc pentozane (C5H8O4)n- v hecxose (C6H10O5)n. Hexmicellulose khng ha tan trong nc, nhng ha tan trong kim. N d thy phn hn cellulose. Hm lng hexmicellulose ph thuc vo hng bt, thng khong 2 8%. C th khng tiu ha c hexmicellulose. Glucid keo l cc pentozane ha tan, ch yu c cha trong ni nh ca ht. trong bt m hm lng glucid keo vo khong 1.2 %.
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GVHD: Phm Th Hu Hnh
Glucid keo c tnh ho nc rt cao v ng vai tr quan trng trong sn xut bnh m, c bit l bnh m en. Khi trng n trong nc cc glucid keo cho ta nhng dch keo. Dch keo ny c nh hng r rt n cc tnh cht l hc ca bt nho. ng trong bt c cha mt hm lng khng ln lm. Trong bt c cha khong 0.1 0.25% glucose v fructose, v gn 0.1 0.5 % mantose. Trong bt m sn xut t ht ny mm th hm lng mantose tng ln rt r rt. ng ch yu nm trong phi ht. Hm lng saccarose trong bt vo khong 0.2 0.6%. Hm lng chung ca cc loi ng ph thuc vo hng bt v cht lng ht. ng trong bt c nh hng n qu trnh sn xut bnh, ng c sinh ra trong thi gian 1.5 2 gi u tin ca qu trnh ln men. Hm lng ng chung trong bt m trng vo khong 1.8 4.0% trong bt m en khong 4.0 6.5% . c, Lipid L nhng cht hu c k nc c cu trc khc nhau, khng ha tan trong nc nhng c kh nng ha tan trong cc dung mi hu c. Trong s cc lipid ca bt m, ngoi cc cht bo trung tnh cn phi k ti cc phosphasrid, sterin, sc t v cc vitamin ha tan trong cht bo. Trong bt cc lipid c trng thi t do v trng thi kt hp vi protid v glucid. Nhng hp cht ny nh hng n tnh cht ca gluten, chng lm cho gluten n hi hn. Lm tng tnh do ca khi bt nho, to lp mng bn ngoi, tng kh nng gi kh, nc, lm bt nho xp hn. Hm lng chung ca cc lipid trong bt m khong 2 3%, lipid ca bt gm khong 75% cht bo.
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GVHD: Phm Th Hu Hnh
Trng i hoc B Ra_Vng Tu d, Cc enzyme thy phn trong bt m
Enzym thy phn protid dc chia ra lm hai: proteinase v polipeptidase. Trong qu trnh sn xut bnh m, proteinase c ngha quan trng, v proteinase thy phn cc protid t nhin, m chnh cc protid t nhin mi c nhng tnh cht vt l c gi tr i vi sn xut bnh m. Trong tinh bt lun c proteinase. Proteinase lm mt cu trc bc 3 ca phn t protid, lm cho gluten b vn nt dn n tnh cht vt l ca gluten xu i v lm gim kh nng lin kt vi nc. Do nh hng xu n tnh cht bt nho. Nhit thch hp cho proteinase l 45550C, mi trng thch hp l pH = 4.5 5.6. Cc cht kh c tc dng tng cng hot ng ca proteinase cn cc cht oxy ha c tc dng km hm hot ng ca proteinase. Mui n cng c tc dng km hm hot ng ca proteinase. Khng ch hot ng thy phn protid ca bt bng cch s dng nhy ca proteinase vi nhit , pH v s c mt ca cc cht hot ha v cht km hm. Enzym thy phn tinh bt gm amilase v amilase. Trong iu kin thch hp c th thy phn n 95% tinh bt. ngha trong sn xut bnh m ca 2 loi enzym ny rt khc nhau. Tc dng ng ha ca amilase xc tin s ln men bt nho v lm cht lng sn phm tt hn, v ng trong bt m khng lm ra bt m vi cht lng bnh thng. Hm lng cao ca amilase trong bt s nh hng xu n trng thi bt m. S dextrin ha ca tinh bt trong thi gian nng bnh ca - amilase lm gim kh nng gi nc ca rut bnh. Bt m sn xut t ht ny mm c hm lng -amilase cao, do bt ly t ht ny mm c cht lng thp i vi cng ngh sn xut bnh m. Ngoi ra cn c cc enzym nh lipase, lipoxydase, triozinase. Lipase c tc dng lm tng acid ca bt m. Lypoxydase c tc dng oxy ha tizozine to
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GVHD: Phm Th Hu Hnh
thnh cc cht c mu ti, chnh qu trnh ny lm cho bt nho v rut bnh c mu sm. 2.1.4. Cc ch tiu kim tra Cht lng bt m c nh gi theo tiu chun nh nc. Cc ch s trong tiu chun cht lng bt m c c trng bng tnh trng v sinh v hng ca bt, cc ch s v tnh cht nng bnh khng c tiu chun ha tr hm lng gluten t trong bt m. Cc ch s cht lng y bao gm v, mi, nhim trng, hm lng cc tp cht st v m. Bt khng c mi l, v l, khng b nhim trng. Hm lng cht st khng qu 3 mg/1kg bt. m ca bt phi nh hn 13 13.5%. Cc hng bt khc nhau th khc nhau v tro, trng, mn, acid v hm lng gluten t ( trng v acid khng ph thuc vo ch s tiu chun cht lng bt). tro l ch s c bn xc nh hng ca bt, thm vo ngi ta cn dng trng v mn na. Cn acid v hm lng gluten ti khng th c trng cho hng ca bt v cc ch s ny lun lun bin ng
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GVHD: Phm Th Hu Hnh
Bng 6. Cc ch s cht lng ca bt m
Loi bt 75% Cc ch s tro khng qu Hm lng gluten t T l trn sng 29 mt/cm T l trn sng 32 mt/cm T l trn sng 38 mt/cm Tp cht ct sn khng qu
Bt m t l thu bt 80% 0,8 27 0,5 <3 0,03
Bt m t l thu bt
1 28 0,5 <3 0,03
2.1.5. Phn hng bt m Vic phn hng bt m l ht sc quan trng bi v i vi tng hng th thnh phn ha hc, hoa l rt khc nhau dn n tnh cht rt khc nhau. Thc t phn loi da rt nhiu vo qu trnh ch bin. sn xut bt m thng dng dy chuyn nghin bt nhiu h c phn loi. to hm lng Gluten, ln mu sc ca bt sau mi h nghin rt khc nhau c trng cho tng hng. nh gi cht lng bt m theo tiu chun ca Nh nc th cc ch s trong tiu chun cht lng bt m c c trng bng tnh trng v sinh v hng bt. Cc ch s cht lng y gm c: mi v, nhim trng, hm lng cc cht st v m.
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GVHD: Phm Th Hu Hnh
Bt phi khng c mi l, v l, hm lng tp cht khng qu 3mg/kg bt, m ca bt phi nh hn 15%... Cc hng bt khc nhau th khc nhau v tro, trng, mn, acid v hm lng Gluten t. tro l ch s c bn xc nh hng ca bt, thm vo ngi ta cn dng trng v mn na. Cn hm lng Gluten, acid khng c trng cho hng ca bt v ch s ny lun lun bin ng. tro: Hng ca bt c xc nh bng hm lng cm (v qu, v ht). Xc nh trc tip hm lng cm rt kh khn, do hng ca bt c th hin gin tip qua tro, xc nh tro tng i n gin hn. tro ca ni nh la m vo khong t 0,4 0,45%, tro ca cm khong 7 8,3%. Do bt m hng cao cha t tro hn bt m th hng thp. Nhiu nc trn th gii ly bt tro lm ch s c bn xc nh hng ca bt m. mn: mn ca bt c trng cho mc nghin. Bt hng cao th mn hn, c ngha l gm t cc phn t nh hn. mn ca bt nh hng n gi tr thc phm v qu trnh ch bin cng nh cht lng ca thnh phm. qu trnh hnh thnh bt nho c kch thc ln s chm trng n, bt cng mn th cng d hnh thnh bt nho do tc trng n ca Gluten trong bt th b hn trong bt mn v b mt ring ca bt b hn. trng: Cc lp v qu, v ht thng cha nhiu sc t, ni nh cha t sc t hn. Bn thn ni nh c cha sc t caratinoit nn bt m thng c mu trng ng. trng ca bt khng phi lc no cng quan h cht ch vi tro, chnh l lp anrong ca ht khng c mu nhng hm lng tro li c t hn.
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GVHD: Phm Th Hu Hnh
S lng v cht lng Gluten: Cht lng ca bt m c trng bng Gluten. Gluten ca bt hng cao hn thng c mu sng hn v ht nc ln hn. Bt c hm lng Gluten cao thng c tnh cht nng bnh cao ph thuc vo cht lng Gluten. Kh nng to kh ca bt c c trng bng lng CO2 thot ra trong mt thi gian nht nh v ng vi mt lng bt nho nht nh. Kh nng to kh ph thuc vo hm lng ng v kh nng sinh ng ca bt. Cht lng cc Gluten cng cao th cht lng ca bt m cng cng cao. Gluten ca bt hng cao thng c mu sng cao hn v ht nc ln hn. acid: nh gi cht lng ca ht th acid l mt yu t. acid ca bt m khong pH = 5,8 6,3 . acid v hm lng Gluten khng c trng cho hng ca bt. acid ca bt: Ht v bt lun lun c acid do trong bt c cc mui photphat acid , cc acid bo t do v cc acid hu c khc (lactic, axetic). Cc acid c to thnh do qu trnh thy phn bng men trong thi gian bo qun bt hoc ht. acid ca bt m = 5,8 6,3. 2.1.6. Tnh cht nng bnh ca bt m Cht lng ca bnh m ph thuc vo tnh cht nng bnh ca bt m. Bt m c tnh cht nng bnh cao s lm cho bnh sn xut c xp cao, b mt bnh bng, v mng, rut bnh sng v n hi.Trong bt m c hai thnh phn chnh l protid v glucid. Cc men thy phn tng ng vi hai thnh phn l protease v amilase. Cng c th ni, trong bt m c hai h ch yu: Protidprotease v glucid-amilase, tnh cht nng bnh ca bt m c bn ph thuc vo h protid-protease, v s lng v cht gluten dao ng trong mt gii hn kh rng i vi cc loi ht v bt.
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GVHD: Phm Th Hu Hnh
Lc n ca bt m: Kh nng ca bt to thnh gluten hoc to thnh bt nho vi nhng tnh cht xc nh c gi l lc n ca bt m do h protidprotease quyt nh bt mnh c cha nhiu protid, ht nc nhiu v to thnh bt nho c tnh n hi, d gia cng c hc. Trong bt nho t bt m mnh, men thy phn protit hot ng rt chm, bnh sn xut t bt m mnh c th tch ln, hnh dng ng yu cu, xp u (bt m mnh l bt m c lc n cao). Bt nho t bt m yu c tnh cht ngc li. Trong qu trnh ln men v chia, bt nho d b chy cho nn bnh c dng hi dt. C nhiu phng php xc nh lc n ca bt m. Cc phng php ny u da vo nhng tnh cht l hc ca gluten t hoc ca bt nho. Phng th nghim ca cc c s sn xut thng nh gi cht lng ca gluten t. Nhng tnh cht l hc ca bt nho th hin mt cch y hn lc n ca bt m bi v l kt qu xc nh nh hng ca tp hp cc thnh phn ca bt. Kh nng sinh ng v to kh ca bt m: Cht lng ca bnh m r rng ph thuc vo hm lng ng trong bt nho. ng l cht cn thit to thnh CO2 lm n bt nho khi ln men. Mu sc ca v bnh, v v mi thm ca rut bnh, cu to v xp ca bnh u ph thuc vo hm lng ng ca bt nho, hm lng ng c trong bn thn bt m thng khng lm ra bnh cht lng bnh thng. Mun lm ra bnh c cht lng bnh thng th lng ng trong bt m cn c vo khong 5.5-6.0 % (tnh theo cht kh trong bt). Thc t lng ng trong bt m ch khong 2.0-3.0% lng ng sinh ra thm l do kh nng ng ha tinh bt ca men trong qu trnh chun b bt nho. Bt m hng 2 v hng nghin ln c kh nng sinh ng. Kh nng sinh ng ca hng 1 v bt m thng hng thng thp hn, do c nh hng n cht
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GVHD: Phm Th Hu Hnh
lng bnh m (nu khng thm ng). Ni chung bnh m lm t bt c kh nng sinh ng km th th tch bnh nh hn, mu sc v bnh khng p... Kh nng to kh ca bt c c trng bng lng CO2 thot ra trong mt thi gian nht nh. Kh nng to kh ph thuc vo hm lng v kh nng sinh ng ca bt. Kh nng to kh c nh gi bng th tch kh CO2 thot ra t bt nho trong thi gian ln men khong 5 gi. Xc nh lc n, kh nng to kh v mu sc ca bt th hon ton c th kt lun v tnh cht nng bnh ca bt. i khi, song song vi vic xc nh cc ch s ni trn ngi ta tin hnh nng th bnh m phng th nghim theo phng php nng th mu bnh c ng dng rng ri xc nh cht lng ca ht la m. Mu nng th c nh gi bng cm quan v thng o hiu sut th tch (th tch bnh m lm t 100 g bt tnh bng cm3). Th tch bnh m l ch s tng hp ca cc tnh cht nng bnh, n ph thuc vo lc n v kh nng to cht kh ca bt m. Bt m cng c cht lng cao th hiu sut th tch ca bnh m cng ln. 3. Ging nm men bnh m Cc loi nm men dng trong sn xut, thuc h Sacchromycetcetacea, ging Sacchromyces, loi cerevisiae. Trong cng nghip dng loi ny vi nhiu ni khc nhau thuc men ni. Mi ni c mt c tnh ring bit, ni chung nm men dng trong sn xut men bnh m cn c nhng tnh cht sau: sinh sn nhanh, chu c trong mi trng r mt ng, c lc lm n bt cao, t b thay i trong bo qun, c kh nng ln men c ng saccharose, glucose, maltose, c hot lc enzym zimase v maltase cao. Ngoi ra kch thc ca ni nm men dng trong
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GVHD: Phm Th Hu Hnh
sn xut cn phi tng i ln c th tch c nh nhng my li tm a bnh thng v p sinh khi thnh bnh c th b gy c khi m 75 %. T bo nm men bnh m c hnh oval, i khi hnh trn (ph thuc vo iu kin nui cy). Kch thc trung bnh (8-10) (4-60) m. Khng bo thay i r rt trong qu trnh nui cy. Khng bo l nhng chic hc bn trong t bo cha y dch, trong c nhng cht in gii, protein, cht bo, hydratcarbon v enzym. Trong khng bo xy ra cc qu trnh sinh hc khc nhau, nh qu trnh phn li hydratcarbon. Kch thc khng bo c th thay i ty thuc iu kin nui cy cng nh vo tui t bo. Trong cc t bo tr, cc khng bo hu nh khng thy, cc t bo gi, khng bo i khi chim ti 80%. trong mi trng giu hydratcarbon, khng bo tch ly glycogel, nhng trong iu kin thc n cn v hiu kh mnh m, trong t bo ang pht trin nhanh thy bin mt glycogel. Trong t bo men bnh m pht trin bnh thng khng tm thy cc cht bo. Volutin cng c trong khng bo Bt nho d lm n bng cc dng nm men khc nhau: (men p, men kh, men lng v men chua). Trong bt nho, nm men pht trin iu kin ym kh gy ra qu trnh ln men ru ca ng theo phng trnh sau: C2H12O6 2CO2 + 2C2H5OH + Q
Kh CO2 lm n bt nho, l nguyn nhn lm cho rut bnh c cu to xp. Men p v men kh c sn xut t nh my chuyn sn xut nm men. Men lng v men chua thng c chun b ngay trong nh my sn xut bnh m. nc ta cc x nghip sn xut bnh m dng cc dng men kh nhp ca nc ngoi.
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GVHD: Phm Th Hu Hnh
T bo nm men gm c: v t bo, nguyn sinh cht, hch t bo, ni bo quan, khng bo v cc cht khc V t bo cu to ch yu l cc polysaccharid. Trong t bo c protid v lipoprotein. Cc cht dinh dng ha tan i qua v m vo trong t bo v s trao i cht c tin hnh trong t bo. V t bo co cha fecmen, mt phn fecmen nm mt trong v ngoi ca v t bo. Nguyn sinh cht l mt cht lng nht cu to t cc cht protid, lipid v glucid. Cc qu trnh ln men quan trng nht u xy ra nguyn sinh cht. Trong khng bo c cha dch t bo, trong c ha tan mui, fecmen v cc cht keo. Ngoi ra trong t bo cn c cht bo, volutin, glycogel. Glycogel hoc tinh bt ng vt l cht dinh dng d tr ca nm men. Cht bo khng phi l cu t nht thit phi c trong t bo. nhng t bo non, cht bo c rt t, t bo cng trng thnh th lng cht bo cng tng theo. Volutin l hp cht nit, l dn xut ca acid nucleic. Thnh phn trung bnh ca men bnh m nh sau: Nc: Protid: Glycogel: Cellulose: Cht bo: 68-75 % 13-14 % 6,8-8 % 1,8 % 0,9-2 %
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GVHD: Phm Th Hu Hnh
Trng i hoc B Ra_Vng Tu Cht tro: 1,8-2,5 %
Trong nm men cn cha nhiu vitamin v cc cht sinh trng. Cc vitamin trong nm men gm c: D, B1, B2, B6, PP, acid pantotenic, acid folic.Trong t bo nm men cn c biotin l cht kch thch sinh trng mnh. Phn ln nc ca nm men u lin kt vi cc cht keo trong t bo (46-53 %). T bo b mt nc qu nhiu, nm men s b cht. Gn mt na cht kh trong nm men l protid. Hp cht protid ca nm men gm c: Albumin, Globulin, Nucleoprotein, phosphoprotid v glucoproteid. Cc cht khong trong nm men ch yu gm c cc oxit K, P, Mg, Ca,Fe. Trong nm men c cha cc nguyn t vi lng nh: Al, Ba, Bi, Cu...acid phosphoric gi vai tr c bit quan trng trong s sng ca t bo, acid ny tham gia vo s trao i glucid, iu chnh pH ca mi trng dinh dng. T bo nm men pht trin bng cch phn nhnh. Qu trnh hnh thnh t bo mi ko di trong 30-40 pht hoc lu hn. Trong mi trng bt giai on pht trin ca nm men 2,5-3 gi. Mt t bo c th nhn gp 16-20 ln. Cng pht trin cua nm men ph thuc vo thnh phn v nng cc cht dinh dng, trong mi trng xung quanh t bo, ph thuc vo nhit , pH v mc thng kh ca mi trng. Nhit thch hp cho s pht trin ca nm men bnh m l 29-310C, v gi tr pH thch hp l 5-5,8. Thc n nui t bo nm men gm c cc hp cht nit, hp cht khong, cc glucid, vitamin v cc cht sinh trng, trc ht nm men tiu ha cc acid amin, sau mi n cc sn phm thy phn protid, nm men hu nh khng tiu ha
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GVHD: Phm Th Hu Hnh
cc protid t nhin. Cc mui lun l ngun thc n tt cho nm men. Nm men tiu ha gn hon ton nit ca ammoniac, cn cc nitrat v nitrit lm cho t bo nm men b trng c. Nm men cn thc n khong c cha P, K, Mg, Fe..., cc vitamin v cht sinh trng cho t bo nm men mt phn tng hp trong ni t bo, mt phn cn dng d tr. l B1, B2, B6, PP, biotin, acid pantotenic, acid folic. Cc glucid cn cho nm men lm vt liu xy dng nn t bo v lm ngun nng lng. Nm men tiu ha cc glucid khc nhau. Cc t bo men tiu ha trc tin l hexose, sau l saccharose v mantose. Nm men khng tiu ha lactose v cc polysaccharide cao hn. Nm men ch tiu ha trc tip cc ng n gin (saccharose v mantose c thy phn s b bng fecmen ca nm men). Nng lng ha hc cn thit cho nm men do kt qu ca s chuyn ha ng trong ni t bo nm men cung cp. Nm men c th phn hy ng bng cch h hp hiu kh hoc ln men ru. S phn hy ng trong iu kin hiu kh c th biu din bng phng trnh: C6H12O6 + 6O2 6CO2 + 6H2O + 2324103 J
S ln men ru c biu din theo phng trnh: C6H12O6 + 2C2H5OH + 2CO2 + 117,32103 J Qu trnh phn hy ng c biu din theo s sau:
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GVHD: Phm Th Hu Hnh
Hnh 3.1. Qu trnh h hp ca nm men
3.1. Sn xut nm men bnh m Nm men bnh m l sinh khi ca mt s ni men ru Sacchromyces serevisiae cn sng, khi trn vi bt nho s ln men ru sinh ra CO2 lm n bnh m. Sn xut nm men da trn qu trnh sinh sn v tng sinh khi ca mt s ni nm men. Trong qu trnh ny, ng trong mi trng nui cy c tiu hao vo hai mc ch: ln men v h hp. Kt qu ca s ln men l s to thnh ru etylic v CO2, cn h hp a n tng hp cc acid amin, acid nucleic v protein. Trong iu kin k kh, nm men gy ln men ru. Nu tng dn lng O2 trong mi trng ti 7 mg/l th c th loi tr c s ln men ru v thu c sinh khi mc ti a. Nu hm lng O2 trong mi trng ti 1 mg/l lm c ch hon ton kh nng sinh sn ca nm men. Nhu cu O2 ph thuc vo thi gian tui ca t bo: 1mg nm tr cn 80-100 mg/h, cn cc t bo gi cn 40-60 mg/h.
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GVHD: Phm Th Hu Hnh
Trong cc nh my sn xut nm men, khng kh c nn v thi vo cc thng nui men dng ht hoc dng nh phn tn. a, R ng Nguyn liu dng trong sn xut nm men bnh m l r ng, ph phm cng nghip ng hoc cc dch b ru. R ng dng trong sn xut men bnh m c nhng yu cu sau: + Hm lng cht kh: + ng : + Hm lng cc cht tro: + Tng nito: + Tng s vi sinh vt: >75% 40-50% >7.5% >1.4% <15000 t bo/gam r ng
R ng trc khi pha vo mi trng nui nm men cn c x l. Thc hin pha r ng theo t l (1:1)-(1:4), acid ha bng acid H2SO4 ti pH = 5 ri lm sch theo phng php ha hc hay phng php c hc. Thc hin theo phng php ha hc. Cho vo r ng cc cht kt lng ta cc cht keo Thc hin theo phng php c hc. Dng cc my li tm a (separator) tch cn ca r ng. Khi kt ta cc cht keo, c th un nng r ng ti 801000C tiu dit cc loi tp khun trong dch r ng. b, B ru
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GVHD: Phm Th Hu Hnh
B ru sau khi chng ct cn l loi nguyn liu tt dng nui cy nm men. B ru cha khong 90-95% nc, cht kh khong t 5-10%. Trong s cc cht ha tan ca b ru c ng 1-2.5%, cc hp cht cha nit, cc vitamin nhm B. Ngoi ra trong b ru cn c t ng cc loi nhng phong ph cc cht kch thch sinh trng. Khi dng b ru nui cy nm men, cn lc ly phn dch trong ri b sung t 1-2% r ng, thm ngun superphosphate tng ngun P v (NH4)2SO4 hoc ur lm ngun nit. c, Phng php bo qun men ging Phng php th nht: Gi ging thun khit trn mi trng thch nghing,cy chuyn sau 12-24 ngy sau khi hot ha s b trn mi trng lng. Mi trng thch nghing: nc malt ng ha (c 12% cht kh) l 48,5%; r ng x l (c 6-8% cht kh) l 48,5%; dch men t phn ( khong 9% cht kh) l 1% v thch l 2% Mi trng lng: hot ha nm men, ngi ta dng dch malt khng c hoa hublon c hm lng cht kh 12%. Nu khng cy chuyn v hot ha kp thi th hot lc maltase v kh nng thch nghi vi r ng c th gim, hoc trn b mt thch, cc t bo nm men sinh bo t, ri kt hp vi nhau lm thay i tnh cht ca ging. Phng php th hai:
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GVHD: Phm Th Hu Hnh
Gi t bo men trong dch saccharose 30% c chun b t ng vi nc my. Dch ng c cho vo bnh v thanh trng. Sau cy ging t ng thch nghing nui hai ngy bng que cy v gi nhit bnh thng. Trong iu kin ny nm men hu nh khng pht trin, khng ln men. y l phng php gi nm men trng thi tim sinh c o v nu dch ng khng b kh cn th c th gi c 6-12 thng m khng phi cy chuyn. Khi s dng c th dng que cy hoc pipet v trng ly dch ging cy chuyn vo mi trng lng hot ha. Sau 24-36 gi, gi nhit 300C trong dch ng ln men v khi ta li cy chuyn tip sang mi trng thch, hoc cc mi trng nhn ging. Phng php th ba: Bo qun ging di lp du vaselin hoc paraffin. Ging cy trn mi trng thch nghing 2-3 ngy c ph ln b mt mt lp paraffin v trng. Lp du thong ny gi cho mi trng thch khi b kh v lm gim cc qu trnh trao i cht, nhng nm men vn pht trin mt cch chm chp. Phng php ny c th gi ging t 6 thng n 2 nm, nhng c tnh ha sinh v hnh thi khng b thay i, tc sinh sn ca nm men thm ch cn tng ln. Thng dng du vaselin c t trng 0.8-0.9, c un nng 1500C ui nc c trong du, ri hp thanh trng. Lp du trn b mt mi trng khng dy qu 1cm. ng ging c vaselin c th nhit trong phng, nhng tt nht gi ging 4-60C Phng php th t:
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GVHD: Phm Th Hu Hnh
Gi ging iu kin kh. Dch huyn ph c ng trong ng nghim, ampul trng thi ng lnh -400C, sy kh iu kin lnh v chn khng cao ti m 1.5-2.6%. Sau gn ming ampul di chn khng v v trng. 3.2. Sn xut men nc Men nc l men bnh m dng lng c t chc cc nh my bnh m v s dng theo nhu cu sn xut ti ch. u im. Quy trnh sn xut n gin v h gi thnh, c th cho cht lng tt hn men p v men kh. Nhc im. Khng bo qun c lu v vn chuyn kh khn. Nguyn liu dng cho sn xut men nc l bt, thc mm hoc ch phm mc c hot lc amylase, vi khun lactic (Lactobacterium delbruckii) v nm men Saccharomyces serevisiae. Ph bin thng dung nm men Saccharomyces cerevisiae sn xut nm men ging cho bnh m. Nm men Saccharomyces cerevisiae c cy chuyn trn mi trng thch, malt ng nghim, 28-300C khong 6-12 gi, ri tin hnh nhn ging. T ng nghim, men c cy vo 3 bnh tam gic c 100 ml nc malt, nhit 300C trong 24 gi, sau chuyn sang bnh ln hn 5-6 lt. Ging men sau khi nhn ging c chuyn vo dch bt thy phn acid ha v lm ngui ti 28-300C ( t l cho men ging vo l 5-10%), gi nguyn nhit trong 14-15 gi, c th khng sc kh hoc sc kh gin on kt hp vi khuy. nhit ny, vi khun lactic a nhit ngng pht trin v ngng tch t
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GVHD: Phm Th Hu Hnh
acid. Nm men tiu ha ng v acid lactic tng sinh khi, ng thi c ln men ru (trng hp khng sc kh, lng sinh khi tch t khng ln lm, 1 ml c khong 150-200 triu t bo). Trong mi trng nui men (dch bt thy phn acid ha bng vi khun) c nng acid cao, mt mt to iu kin thun li cho nm men pht trin (acid lactic c s dng cho qu trnh sng ca nm men) mt khc hn ch s pht trin ca vi sinh vt tp nhim. Ta c th sn xut men bnh m theo phng php khng phi v trng, ch cn nhn ging nm men 1 ln phc v cho qu trnh cng ngh trong vi thng (sau mi t cn li mt s dich nui cy nm men s dng cho t sau). (Phng php ny c Oxtrovxki ra t nm 1941 trong thi k u ca th chin th II Lin X trc y). T men nc ta c th a vo ly tm thu men dng sa hoc nho v t em ng thnh bnh chuyn ch i xa, gi nhit < 100C khong 5-7 ngy.
Hnh 3.2. Nui cy v nhn ging nm men
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GVHD: Phm Th Hu Hnh
Hnh 3.3. Qu trnh sn xut men nc
3.3. Sn xut men bnh m t mt r ng R ng trong sn xut nm men c x l t yu cu phn r ng, c s dng pha mi trng nhn ging v ln men thu sinh khi c nng ng khong 4%, ure 1%, superphosphate 0.5%, lc thu phn nc trong, em i thanh trng chun b cho qu trnh nui cy nm men. Ging men bnh m c nhn nhiu cp t bnh tam gic trn my lc n bnh ln c thi kh. Th tch dch nui cy mi cp ln hn 10 ln v khi tip vo men l ln 10% theo th tch dch nui cy. Thi gian nhn tng cp t 4-5 gi, nhn ging trong phng th nghim c men cp I, II, trong sn xut mc trung bnh t cp III, IV, tip theo mc ln hn cp V tr ln theo mc nui men thu sinh khi quy m cng nghip. Men ging cp III, IV, V c dng trc tip vo tng quy m sn xut. Trong sn xut cng nghip,trng nui men c thanh trng c pH= 5-5.5, c lm ngui ti 300C v tip ging. Thi kh vi lu lng 50-60m3 khng kh/m3/gi. Nui 28-300C trong khong thi gian 4-6 gi, ly 1 phn dch nui
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GVHD: Phm Th Hu Hnh
cy ra v b sung mi trng mi vo thng ln men bng lng dich ly ra. Ta c dng bn lin tc, hoc thng xuyn ly dch ra v b sung mi trng mi vo, ta c c dng lin tc. Nui cy bn lin tc hay lin tc ta ch cn tip ging vo thng ln men mt ln, nu ging pht trin bnh thng th trong qu trnh nui cy khng cn b sung thm ging na. Dch men cy ly ra c tch sinh khi bng cc my li tm tch nhiu cp, c ra bng nc v nc cng c qua li tm tch, cui cng c men sa em sy my sy hnh thang trng cho men bt kh thng phm, hoc thu c men dng st (past), thm ph gia l du thc vt, em p thnh bnh, c men thng phm dng bnh (men p). 3.4. Sy men thnh phm Men bnh m thng phm cn c dng kh (hoc dng bt hay dng ht). Men p c m khong 75% trong nhit bnh thng tng i d mt hot tnh. V vy, khng nn vn chuyn khong cch xa, cng nh gi nhit thng trong thi gian di. khc phc nhng nhc im ny, men p c cho qua sy. Men sy ti m 8%, cc t bo trong trng thi tim sinh. men m c vi hm lng m trong t bo l 12-17%, trong khi m chung l 70-71%, l iu kin thun li cho sy kh men. Nc trong t bo nm men dng lin kt hp ph v thm thu. Dng hp th trong th keo ca t bo cht v kh b bay hi. Nu m nc dng ny thng th t bo cht (hoc ph v v v mng), do vy khng sy men ti 8%. m lin kt thm thu trong t bo cng nh m ngoi t bo d c tch ra khi t bo m khng b ph v cu trc t bo. Theo tc kh nc ca nm men, qu trnh sy c th chia lm 3 giai on:
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GVHD: Phm Th Hu Hnh
+ Loi nhanh m ngoi t bo n m 52-53%. Trong trng hp ny, nu nhit khi men khng qu 380C th hot lc lm n bt nho v s lng t bo cht khng thay i. + Lm bay hi chm nc trong t bo nm men ti m 16-20%. + Lm bay hi rt chm n khi cn bng m. Trong khi sy, nu to ht men c nghin cng nh th b mt tip xc trong bung sy c th l nh v rt ngn c thi gian sy. Ch nhit trong sy nh sau: giai on 1 l 70-800C, giai on 2 l 50-550C, giai on 3 l 40-450C. Bt lun giai on no, nhit trong khi men khng vt qu 380C. Sy men c th thc hin my sy bng chuyn, bung sy (ht men c khuy trn nh k, lt mt trn xung di v ngc li), trong my sy hnh trng trn lin tc. Trong qu trnh sy, hot tnh nm men c b gim mt phn do bt hot mt s enzym v proteoliz. Sy men bnh m thng my hai trc quay ngc chiu nhau cng vi tang trng hnh tr thnh men kh, ri to ht v ng bao. 4.4. Cc cht ph gia khc Ph gia bnh m l mt hn hp cha rt nhiu cht hot tnh nhm phn ng to ni vi mng protein ca bt to nn mt khung protein vng chc c th
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GVHD: Phm Th Hu Hnh
cha kh ca qu trnh ln men. Hm lng s dng cht ph gia s ty theo cht lng bt Tng cng cht lng bnh m bng cch cho cc loi ph gia khc, v d: mt ong, trng, sa v cc sn phm t sa, cc cht thm, cht mu thc phm, tng cht lng bnh m.Thng ngi ta ch cho ph gia trong trng hp sn xut bnh m hng cao. Cc ha cht lm n bt nho c gi chung l cc ha cht lm n bnh. Ngi ta thng s dng hai loi l amonicacbonat v natri bicacbonat: CO2 + 2NH3 + H2O Na2CO3 + CO2 + H2O (NH4)2CO3 2NaHCO3
Thc t loi 2 s dng nhiu hn v khng to mi NH3 v thng s dng hai loi ny vi t l 0.1 0.2% NaHCO3 v 0.2-0.4% (NH4)2CO3. Trong qu trnh lm bnh m, khi cc nm men s dng ng trong bt s to ra kh CO2, cc lng kh ny s chim din tch bnh c gi li bi mng gluten, lm bnh n phng to ra to ra chic bnh m c to so vi th tch bt nho lc ban u. Bnh m t nhin th cc protein trong bt m s l nhng cu ni vi nhau, nh hnh th tch gi kh CO2 ca bnh m, nu bt m "chun" cho lm bnh th s c mt bnh bnh thng sau khi nng. Nhng trn th trng do nhiu yu t, Vit Nam cc bt m cha chun nh, ngi lm bnh bt buc phi c "ph gia" lm tc nhn nh hnh. Chnh v cc nh l ca Vit nam ang s dng bt c hm lng protein thp di tiu chun sn xut bnh m nn nhim v ca ph gia bnh m tr
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GVHD: Phm Th Hu Hnh
nn rt quan trng v khng c ph gia th bn thn bt m khng th to c khung protein cha kh. Do vy to mt bnh m n xp nh bnh m Vit Nam (c xp nht th gii), cc thnh phn cc cht nh ha trong ph gia (Emulsifier) s l mng to khung gi kh chnh cho bnh m. Ph gia bnh m l mt hn hp cha rt nhiu cht hot tnh (enzyme, Emulsifiers, oxy ha...) nhm phn ng to ni vi mng protein ca bt to nn mt khung protein vng chc c th cha kh ca qu trnh ln men. Hm lng s dng cht ph gia s ty theo cht lng bt. Bt xu phi s dng nhiu ph gia, bt tt bt ph gia i. Ngoi ra trong ph gia cn cha mt s cht h tr qu trnh ln men, cung cp thc n cho nm men v chuyn ha tinh bt thnh nhng n phn t hay thnh nhng carbonhydrat ngn mch c th con ngi hp thu trong qu trnh tiu ha thc n. Do tnh nng ci to cht lng cao nh vy m th gii gi ph gia bnh l Bread improver v Cakes improver . Tnh nng ca ph gia trong cng ngh lm bnh m Vit Nam. Ngoi yu t k thut trn, ph gia vi mt cuc cch mng cng ngh hon ton mi, nh sn xut ph gia cn a thm vo cc tnh nng trong qu trnh lm bnh trong thnh phn ca ph gia to phn ng sinh-ha lm thnh nhng tnh nng nh sau: + n nh v h tr qu trnh ln men bnh m, cch lm v thch hp cc loi bt. + Gia tng xp do v mm ca rut bnh.
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GVHD: Phm Th Hu Hnh
Trng i hoc B Ra_Vng Tu +To mu sc v hng v bnh.
Lu : Hn ch s dng ha cht lm n bnh v gy ra mi kh chu. 4.4.1. Cht nh ha a. Diacetylated Tartaric Acid Esters of Mono and Diglycerides of Fatty Acids [DATA Esters, E472 (e)] + ML: 10.000 + ADI: 0 50 Mt trong nhng chc nng c bn ca DATA esters l c th tng cng s gi kh khi kt hp vi mt s nm men trong khi bt nho. Khi cho vo khi bt nho vi mt lng va phi th kh s c gi li trong bt nho mt cch ti a nhng nu cho qu nhiu th khi bt s b nh hng. Khi trn DATA esters vo bt nho, n s lm tng kh nng ht nc ca gluten, lm cho mng li gluten cht ch, khi bt tr nn n hi v c th ko di, dui thng ra, tng kh nng gi kh trong bt. N cn c li trong vic lm mm bnh trong thi gian bo qun. b. Sodium Stearoyl 2 Lactylate [SSL, E482] UK, lng SSL c php s dng trong bnh m vo khong 3 g/kg i vi bnh m v 5 g/kg i vi nhng sn phm nng nguyn cht, da trn trng lng ca bnh thnh phm. E482 l mt cht rn mu trng c nhit nng chy tng i cao v c th c cho vo bt nho di dng bt, c th cho vo mt mnh hoc kt hp vi cc cht ph gia khc.
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GVHD: Phm Th Hu Hnh
E482 cng tng cng s gi kh trong bt nho. Vi mt lng gii hn va phi v kt hp vi qu trnh nng bnh s lm cho rut bnh c dy, m va phi, mm, v ko di mm ca bnh trong thi gian bo qun. c. Distilled Monoglyceride [E471] + ADI: cha xc nh i vi nhng sn phm ln men, E471 c tc dng lm rut bnh mm hn thng qua vic lm cho cc mnh vn amylose ca bt m kt li vi nhau nhit cao trong qu trnh nng bnh. Ngoi ra, n cn lm gim s thoi ha ca tinh bt trong qu trnh bo qun. E471 khng tng cng s gi li kh nn khng ci thin th tch bnh; tnh thm nc, mu sc v cu trc ca rut bnh m. d. Lecithins [E322] +ADI: cha xc nh +ML: GPM E322 c th tng cng s gi kh trong bt nho nhng tc dng ca n km hn so vi DATA ester hay SLL. Khi dng E322 th v bnh s mng hn so vi khi dng DATA esters nhng gin ca bnh s gi c lu hn. C th ch dng E322 hay kt hp vi DATA ester ci thin hn tnh cht ca v bnh. 4.4.2. Cht h tr ch bin 4.4.2.1. Enzyme
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GVHD: Phm Th Hu Hnh
Cc ch phm enzyme ch yu c ly t cc nm mc v dng vo mc ch tng cht lng bnh m th ly t cc chng mc ang hot ng (Aspergillus oryzae, Aspergillus aviamory) Cc ch phm enzyme tinh khit l th bt khng mu hoc th vin ha tan trong nc. Trong cc nm mc khc nhau c cha nhiu loi enzyme khc nhau. Mun thu c ch phm men vi tc hot ng cn thit th cn phi dng cc chng nm mc khc nhau v nui cy trong mi trng dinh dng thch hp. T nm mc ngi ta c th thu c ch phm ch phm ca mt nhm enzyme hoc ch mt enzyme no l chnh cn cc enzyme khc ln vo khng ng k. Trong cng nghip bnh m, ch phm men dng nhiu nht l ch phm ca cc enzyme thy phn tinh bt. hot ng ca tng enzyme khc nhau c c trng bng lng i cht b phn ng vi mt gam ch phm enzyme trong mt n v thi gian. hot ng ca men thy phn tinh bt (AA) c biu din bng s gam tinh bt b mt gam ch phm enzyme thy phn trong mt gi nhit 300C cho n khi khng c phn ng no vi iod. hot ng ca men thy phn protein (PA) c biu din bng phn hy casein. Ty thuc vo tnh cht ca bt m v c im quy trnh cng ngh sn xut bnh m dng cc ch phm c hat ng khc nhau. Thng ngi ta dng ch phm men cng vi cc cht tng cht lng khc. a. amylase + ML: GPM + ADI: cha quy nh ( mc chp nhn)
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GVHD: Phm Th Hu Hnh
amylase c dng trong phn ng thy phn tinh bt. N c sn trong bt m nhng vi s lng rt t nn phi cung cp thm mt lng bn ngoi vo. amylase c kh nng tr hon s bin tnh ca tinh bt; hay ni cch khc, n c th lm cho qu trnh c, u ca bnh m chm li v ko di thi gian bo qun. C cc loi amylase nh: Fugal amylase, cereal amylase, baterial amylase Cc loi amylse ny khc nhau v thnh phn v tnh cht. Fungal amylase chu acid hn v nhy cm hn vi nhit hn so vi cereal amylase v baterial amylase. Tinh bt thy phn qu nhiu s lm cho bt nho b m v mm trong qu trnh ln men v c trong nhng qu trnh sau. V th, ngi ta cho fungal amylase vo ngn cn qu trnh . Fungal amylase lm gim nguy c hnh thnh qu nhiu dextrin trong bnh m do fungal amylase hon ton b c ch cc giai on khc nhau ca qu trnh nng nn n khng kp pht huy tc dng dextrin ha tinh bt, khng lm gim cht lng rut bnh. (V nu c qu nhiu dextrin c hnh thnh th khi nng xong, v bnh en li v b mt bn trong b m v dnh li). ng thi, n li c tc dng ng ha v to kh mnh nn rt ngn c qu trnh chun b bt nho v lm cho cht lng bnh c tt hn. Ngoi ra, n cn ngn chn s tn tht tinh bt, c th gy tc ng n tnh cht ca bt v cht lng bnh thnh phm nh rut bnh s mm hn, b mt trong ca v bnh s trng hn vi cu trc t bo rut bnh tt hn, th tch bnh tng ln
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GVHD: Phm Th Hu Hnh
Trong qu trnh chun b bt, ngi ta thng cho vo bt mt lng fungal amylase khong 5 15 Farrand Units (FU) m bo lung ng cn cho qu trnh ln men v nng. Lng fungal amylase c cho vo khong 100 150 FU. Tc dng ca fugal amylase c th gia tng trong giai on nng bi v tc ng ca fungal amylase ln tinh bt trong bnh m trong khong nhit t 55 600C (130 1400F) v b c ch nhit 65 680C. thi im ny, tinh bt bt u keo ha v rt d b tc ng bi fungal amylase. Vi mt lng va , n c th lm chm li qu trnh keo ha ca bt trong bnh m trong lc nng, lm gim thi gian nng. So snh bt nho c mt lng va fungal amylase v bt nho khng cha hoc cha t fungal amylase th bnh m c cha fungal amylase s tip tc n cho n ht qu trnh nng. Nhng ri ro chnh khi s dng fungal amylase trong qu trnh ch bin bt nho l nu lng fungal amylase cho vo bt nho khng hay c s chm tr trong qu trnh ch bin th khi bt c th b dnh khng ch bin c. Fungal dextrinase v fungal mantase c tc dng h tr cho amylase. Dextrinase thy phn cc dextrin cui cng cho n mantoase, so vi amylase th dextrinase to thnh ng nhiu hn. Mantase thy phn dextrin v manotase n glucoase. b. Hemicellulases Hemicellulase gm nhiu loi enzymes thng nhn c t mt s loi nm hay t mt s t bo chuyn i gen.
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GVHD: Phm Th Hu Hnh
Khi cho hemicellulase vo bt nho s lm pentosan ca la m b bin i. Cc enzyme ny khi c dng vi mt lng gii hn cho php s em n nhng tc ng c li ln c tnh ca hu ht cc sn phm nng. Trong giai on nho bt, s tc ng ca enzyme lm cho khi bt n hi, tng cng s ht nc nhng khi bt vn khng b m, khng b bin i v bn. Ngoi ra, hemicellulase cn tng cng tnh n nh ca qu trnh nng bnh. Nng sut ch bin tng ln, th tch bnh tng ln cng vi nhng cu trc t bo tt hn. Nhng cu trc t bo t ny lm mu sc rut bnh p hn, ci thin mm v n hi ca rut bnh. c. Proteinase + ML: GMP + ADI: cha quy nh Proteinase c dng lm gim dnh, tng n hi ca bt nho v rt ngn thi gian nho. N c cho vo bt nho vi mt lng kh cao. d. Oxidase enzymes Oxidase enzyme c ng dng trong qu trnh ch bin bnh m. Glucose oxidase l mt enzyme phn ng vi glucose. Khi c mt ca O2, glucose oxidase xc tc cho phn ng oxi ha glucose to sn phm l hydroperoxide. Hydroperoxide s oxi ha nhm thiol thnh cu ni disulphide. Tuy nhin, nu oxi trong khi bt nho b km hm (thng do nm men) bi nm men th tc ng ca glucose oxidase c th b gii hn. Ngoi ra, cn c mt s loi enzyme khc nh sulphydrid oxidase v transglutaminase. e. Lipase enzymes
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GVHD: Phm Th Hu Hnh
Lipase c ng dng ci thin cht lng ca bnh m. N tr hon s u i ca bnh m. N l cu ni gia hai phn t ester ca acid bo v glycerol ca cht bo trong bt m to ra monoglyceride, cht ny lm gim s u i ca bnh m. Mt s dng ca lipase c th phn ng tt vi phospholipid v glucolipid tt nh triglyceride trong khi bt nho. Lipase c th thay th DATA ester hay SSL.
f. Asparaginase Asparaginase khng ci thin th tch bnh, mm ca rut bnh hay gim qu trnh u ca bnh m. N ch lm gim s hnh thnh acrylamide trong qu trnh nng. Ngoi ra, n cn c th dng lm tng cht lng ca nm men lng v lm tng cht lng cu bnh m. Liu lng dng khong 0.002 0.004% theo khi lng bt. Trc khi chun b bt u 30 pht, ngi ta ha ch phm men vo nc m 30 350C. Thi gian ln men ca bt nho c cho thm ch phm men c rt ngn 20 25%. Bt nho n hi hn, cha nhiu ng v cc sn phm thy phn protein, v sau mi v ngon hn, mu sc v bnh p hn. Bnh m c cho thm ch phm men th n ln hn, rut n hi v lu b thoi ha. 4.4.2.2. Malt v ch phm ca malt Malt i mch trng c dng lm cht tng cht lng bnh m trong trng hp bt m c kh nng sinh ng thp. T l dng l 0.5 1% so vi trng lng bt em i nho. Trong malt c cha nhiu phn t cm, do ngi ta khng dng thm vo bt m hng cao. Thun tin hn c l dng ch phm ca malt lm tng cht lng. Ch phm ny ly t dch chit mm mch sau khi c c trong chn khng. Trong ch phm malt m 26 27% c cha cc
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GVHD: Phm Th Hu Hnh
fecmen sau khi hot ng mantose v cc sn phm thy phn protein. Ch phm ny c s dng vi t l 1 3% so vi khi lng bt m. Malt v ch phm ca malt c tc dng lm tng th tch bnh, mu sc v bnh p hn, v v hng ca sn phm ngon hn. 4.4.2.3. Cc cht hot ng b mt Cc cht hot ng b mt l nhng cht c tc dng lm gim sc tng b mt ch gii hn phn chia gia hai pha. Cc cht ny c dng vi vai tr l cht lm tng cht lng v to nh tng. Cc cht to nh tng c b mt phn t vt cht hp ph, to thnh cc bt n phn t co tc dng lm dnh cc phn t vt cht, do lm tng bn nh tng. Trong bt nho, cc cht hot ng b mt to thnh hp cht hp ph ca protein v tinh bt, do lm tng kh nng ht nc ca gluten lm cho gluten n hi hn v lm chm qu trnh thoi ha ca tinh bt khi bo qun bnh m. Cc cht hot ng b mt dng lm tng cht lng bnh m thng dng l cc dch c photphatid. l sn phm ph ca sn xut du thc vt. Cc dch c ny cha 50 70% photphatid, 20 30% du thc vt, 1 2% nc, 3 5% protein, 2 4% ng v cc cht khc. Trong cng nghip bnh m ch dng cc dch c photphatid thc phm trong c cha trn 45 75% photphatid, mu sc khng c qu 3 5 mg iod trong 100 ml dung dch ( mu c xc nh bng cch so snh mu ca dung dch 1% photphit trong etxng vi mu ca cc dung dch iod nng khc nhau). Ngi ta cn dng cht to nh tng T 2 v T lm tng cht lng bnh m. T 2 v T l nhng sn phm thu c khi ch bin macgarin.
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GVHD: Phm Th Hu Hnh
Lng photphatit cho vo lm tng cht lng bt nho thng dng vo khong 0.5 1.0%, cn lng T 2 v T th dng khong 0.1 0.25% tnh theo khi lng bt. Hiu qu ca cht to nh tng c tng ln r rt khi ngi ta cho thm vo bt nho mt t cht bo v ung. 4.4.2.4. Cc loi acid thc phm oxi ha cc sn phm, ngi ta thng dng acid malic, tactric, xitric, octophotphoric Hu nh tt c cc acid ny u c trong thnh thn cc cht gy hng v cho bnh m. Ngi ta dng cc acid ny lm tng cht lng, c bit l trong trng hp chun b bt nho bng phng php rt gn. Khi chun b bt nho khng qua qu trnh ln men th ngi ta thng cho thm vo bt nho mt tp hp cc acid (v d acid citric v acetic), do hng v ca bnh m gn ging hng v t nhin. Khi chun b bt nho theo phng php rt gn th cho thm 0.15% acid citric, 0.4% acid acetic. Nu bt c gluten yu th ngi ta thng cho thm vo 0.1 0.3% acid octophotphoric vi liu lng 0.05 0.15% lm cho gluten trng n tt hn 4.4.2.5. Tinh bt h ha Tinh bt h ha hon ton th d dng ng ha v chm b va so vi tinh bt ha h b phn. Thm tinh bt h ha vo bt nho s lm tng thm hm lng ng trong bt nho v bnh c hng v thm ngon hn, mu sc v p hn, bnh lu b thoi ha. Ngi ta dng 3 5% bt h ha. Lc u nho bt vi mt t nc
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GVHD: Phm Th Hu Hnh
nng (50 600C). Sau nho vi nc si (97 98%). Lng nc dng l 1 bt 3 nc, dch h c lm ngui n 32 350C ri trn vi bt nho. 4.4.3. Cc tc nhn x l bt 4.4.3.1. Cc cht c tc dng oxy ha Cc cht c tc dng oxy ha c th c dng vi vai tr lm tng cht lng. Cc cht thng dng l kali iodat (KIO3), amoni pensuphat [(NH4)2S2O2], acid ascorbic Liu lng dng ca cc cht ny (tnh bng % theo khi lng bt nh sau): Kali iodat: Amoni pensunphat: Acid ascorbic: 0.0004 0.0008 0.001 0.02 0.001 0.005
Cc cht ny c tc dng lm gluten cht li, tnh cht vt l ca bt nho tr nn tt hn, th tch bnh tng ln, rut bnh n hi v trng hn (do sc t carotinoit b oxy ha). Cc cht oxy ha chuyn nhm sunfidril thnh disunfit c tc dng gim cng thy phn protein v lm cu trc ca protein cht li. Khi to thnh cc nhm disunfil th s lin kt ngang ca phn t protein tng ln, gluten tr nn n hi hn. * Ascorbic Acid [ Vitamin C, E300 ] + ADI: cha xc nh E300 c dng nh mt tc nhn oxi ha. Khi cho E300 vo bt nho, n s b oxi chuyn i thnh deascorbic acid.
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GVHD: Phm Th Hu Hnh
Ngoi ra, E300 cn c vai tr ci to cu trc. N lm tng tnh n hi ca gluten, lm cho gluten cht li, ci thin hnh dng ca bnh thnh phm. Liu lng s dng E300 (tnh bng % theo khi lng bt) l: 0.001 0.005. L cysteine c dng vi mt lng nh. L cysteine l gim nhng khuyt tt trong cu trc rut bnh trong giai on ln men nh cu trc t bo rut bnh b dnh li, rut bnh c l hng ln, xp khng u, c mu sm, mi v l. Ngoi ra, n cn nh hng n cu trc ca gluten trong qu trnh trn bt, lm cho cu trc ca gluten khng qu cht, lm cho bt nho c th n tt hn. 4.4.3.2. Cc ha cht khc nhiu nc trn th gii, ngi ta cn dng cc ha cht nh: mui ca acid octophotphoric, canxi sunphat hay amoni, cacbonat canxi, clorua amoni Cc photphat c tnh acid nh Ca(H2PO4) c tc dng lm tng tc ln men bt nho. Mui amoni l thc n tt cho t bo men. Calci sunphat l cho gluten cht li, khng tng th tch bnh. 4.4.3.3. Chun b dung dch lm tng cht lng Cht dng tng cht lng phi phn b u trong khi bt nho. Nhiu nc thc hin vic b sung cc cht lm tng cht lng cng vi cc nguyn t vi lng ngay t cc nh my sn xut bt m. i khi cht lm tng cht lng c trn vi cht n no nh bt, tinh bt, cht bo, sau b sung vo bt nho. Ngoi ra, mt s nc, cht lm tng cht lng bt nho c s dng di dng dung dch.
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GVHD: Phm Th Hu Hnh
Trng i hoc B Ra_Vng Tu 4.4.3.4. Cht bo qun
Cc cht bo qun c dng ngn chn, km hm s pht trin ca nm mc v vi khun thermophilic. Calcium propionate c dng nhiu trong vic bo qun bnh m. UK , lng calcium propionate ti a c dng l 3000 ppm tnh theo khi lng bt. Vi lng dng ny th c th ko di thi gian bo qun ca bnh khong 2 3 ngy. Calcium propionate c dng nh mt cht ph gia kt hp. Ngoi ra, nu cn chng li s ph hy ca vi sinh vt th lng dng t nht l 2000 ppm tnh theo lng bt. Cht bo qun ch ngn chn s ph hy thc n ca vi sinh vt, n khng lm vi sinh vt cht. S cn thit c bn cho nhng sn phm nng trong thi gian bo qun l bao b tt c th gi sn phm c lu, bnh ni kh ro Mt s th bnh khng mun dng cht bo qun th c th s dng acid acetic (ML: GPM). N thng c cho khong 0.6 0.9% vo 12.5 dung dch ha tan. N khng km hm s pht trin ca nm mc tt nh calcium propionate nhng li c nhiu tc ng c li trong vic km hm s pht trin ca vi khun thermophilic khi cho vo bt nho vi mt lng nh trn trong iu kin pH ca bt nho l 5.2. 5. Quy trnh sn xut bnh m 5.1. Quy trnh sn xut bnh m chung
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GVHD: Phm Th Hu Hnh
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GVHD: Phm Th Hu Hnh
5.2. Quy trnh sn xut bnh m phng th nghim
So snh quy m sn xut bnh m phng th nghim so vi quy m sn xut cng nghip: Phn ln l th cng, v thit b bn t ng ha. Sn xut vi s lng nh, thnh phn nguyn liu v cng thc nghing v pha th nghim. Ch trng n cht lng v c tnh sn phm hn l gi thnh sn phm. Khi tin hnh trong phng th nghim chng ta thc hin ln men mt ln duy nht v thc hin qu trnh to hnh cho sn phm, rt ngn thi gian ln men . Qu trnh ln men thc
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GVHD: Phm Th Hu Hnh
hin ngay sau qu trnh nho bt nhm th nghim tnh kh nng ln men va tnh gi kh cn c tt nh trong sn xut cng nghip. S dng men cho qu trnh ln men phng th nghim, chng ta thc hin bng ging men thun chng c cy trong phng th nghim dng kh. Cn men s dng quy m cng nghip l men dng paste hoc dng lng cho hiu sut ln men v sn xut cao hn. Kch thc sn phm thng khng theo chun mc nh sn (quy nh sn phm) m mang tnh c lng tng ng, nhit thng thp hn so vi sn xut trong quy m cng nghip. Mt s khu trong qu trnh th nghim c b qua nhm trnh phc tp trong qu trnh thc hin, rt ngn thi gian thc nghim. 5.3. Gii thch quy trnh sn xut bnh m 5.3.1. Nho bt kh Sau khi chun b y nguyn liu cho qu trnh sn xut bnh m, chng ta thc hin qu trnh nho bt. Bt nhp t nh my sn xut bnh m c th khc nhau rt xa v cht lng. Do trc khi a bt vo sn xut phi tin hnh hn hp cc loi bt khc nhau thu c mt loi bt c thnh phn v tnh cht xc nh m bo cht lng ng nht ca bnh thnh phm. Vic trn bt thng c tin hnh song song vi khu lm bt. Quyt nh trn bt no vi bt no l do phng k thut nh my chu trch nhim da vo kt qu ca mu bnh th nghim (mu nng th). Phng php ny c thc hin ch yu trong phng th nghim v to ra bnh cho qu trnh sn xut i tr.
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GVHD: Phm Th Hu Hnh
Trng i hoc B Ra_Vng Tu 5.3.2. Nho bt t
Hnh 5.1. Nho bt
Nho bt l mt khu rt quan trng c nh hng r rt n khu tip theo ca qu trnh k thut v cht lng ca bnh m. Khi bt nho thu c c cu trc ng nht gm bt nc, men, mui v cc thnh phn khc. Khi ng nht ny c cu trc v cc tnh cht vt l xc nh. Cc hp cht protid ng vai tr quan trng trong vic hnh thnh mng li khung gluten. Protid bt nho trng ln v tng th tch nhiu ln. S trng ca hp cht protid to thnh b khung c cu to xp, do bt nho c tnh n hi v do. Trong khi bt nho, ngoi pha lng cu to t nc t do, protid ha tan, ng v cc cht khc, cn c pha kh hnh thnh do s tch ly cc bt kh trong khi nho v cc ti kh CO2 do ln men. Nh vy c th ni bt nho l h phn tn gm 3 pha: rn, lng, kh. Di tc dng c hc ca thit b nho, to iu kin cho protid trng n v to thnh b khung gluten, tng cng tnh cht vt l ca khi bt nho, nhit khi bt nho tng ln.
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GVHD: Phm Th Hu Hnh
Lu : s thm nhp ca oxy trong qu trnh nho bt, cng v tc nho ca thit b nho, thi gian nho bt. Phng php nho bt u:Gm hai giai on: + Chun b bt u + Chun b bt nho (bt) Chun b bt u: Ly 50% tng lng bt em nho trn vi 60-65% tng lng nc v 100% tng lng men quy nh trong bt nho. m 47-50%, nhit 28-300C. Lng men cn dng (tnh % so vi bt) nh sau: + Nm men p 0.5-1% + Nm men kh 0.15-0.35% +Dch men lng 20-25% Mc ch: to iu kin thun li cho qu trnh ln men bt nho. Chun b bt bt: Cho lng bt cn li vo khi bt u, nc, mui v cc cht khc theo cng thc ca quy nh (ng, cht bo,). m ph thuc vo quy nh m rut ca tng loi bnh. Nhit lc u vo khong 29-300C. Thi gian 11h45 pht. Trong thi gian ln men, bt nho c o mt hai ln. o bt m c ngha quan trng, nht l i vi bt nho c chun b t bt m mnh.
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GVHD: Phm Th Hu Hnh
Phn ln cc nh my bnh m trong nc v trn th gii u dng phng php dng bt u, u im ca phng php ny: + Cht lng bnh cao, bnh c mi v thm ngon, n to v xp u, l hng nh. + D dng p dng i vi nhiu loi bt. + acid cao ca bt u c tc dng c ch hot ng ca men thy phn protid. + Gim chi ph v nm men. * My trn bt NFJ-50 Mc ch: nhm trn u hn hp bt m trong qu trnh nho bt. Tng nng sut cho qu trnh nho bt m. Gip to mng gluten c vi khi lng ln hn. Thng s hot ng my trn bt NFJ-50 Khi lng bt trn: Tc quay ni trn: Tc quay cnh trn: in p: Cng sut: Kch thc my: Trng lng my: 50 kg/h 18 vng/pht 216/108 380 v 5,0 Kw 1160 680 1200 mm 550 kg
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GVHD: Phm Th Hu Hnh
Hnh 5.2. My trn bt m
5.3.3. Ln men bt nho Mun c bnh m ngon, xp, rut n th phi lm n bt nho. Bt nho c lm n bng cc phng php khc nhau: vt l, ha hc v ha sinh hc. Phng php sinh ha hc c coi l phng php ch yu lm n bt nho. l s ln men ru. Trong qu trnh hot ha cc nm men chuyn ng v tinh bt trong bt m qua nhiu giai on bin i trung gian v cui cng to thnh kh CO2. Chnh kh CO2 ny lm n bt nho. Qu trnh cn to iiu kin tt cho nm men phn gii cc cht hu c v sn sinh ra cc cht kh v sn phm ca n. Ch yu ca qu trnh ln men l ln men ym kh: C6H12O6 C2H5OH + CO2 + Q
Mt phn nh kh CO2 c to thnh do s ln men lactic. Phng php ny c s dng rng ri v khng ch lm cho bt n tt m cn lm cho bnh c mi v thm ngon v d tiu ha. V trong qu trnh ln men, ngoi vic chuyn i cc hp cht c cu trc di dng phc tp thnh n gin, th nhiu sn phm
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GVHD: Phm Th Hu Hnh
ph c to thnh nh: acid lactic, ru etylic, acid acetic, cc este v aldehid, nhng cht ny lm cho bnh c mi v thm ngon. 5.3.4. Chia bt nho, v Bt nho c chia nh ra thnh cc theo trng lng khc nhau ty loi bnh, sai s khi chia bnh l 1-1.5 %. Sau khi chia, cc bt phi c ln v ngay. Ln v c tc dng lm cho cu trc bt nho tr nn tt hn v rut bnh xp u hn. Thng ln v cc bt theo dng hnh cu, ngha l dng hnh hc n gin nht v sau d dng chuyn thnh cc dng khc nhau ty theo yu cu ca bnh m thnh phm. 5.3.5. s b Thi gian khong 5-7 pht. Khong thi gian ny cc bt khi phc li cu trc do ln v, th tch ca bt nho tng ln. Thc t khong thi gian ny khng c ngha. 5.3.6. Ln v to hnh
Hnh 5. Bnh sau to hnh
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GVHD: Phm Th Hu Hnh
To hnh theo hnh dng yu cu ca thnh phm. hnh dng bnh m thng l: hnh dt, dng tr trn hai u, dng hp. Nu sn xut bnh m dng hp th trc khi cho bt nho vo khun phi bi du chng dnh. 5.3.7. Ln men kt thc L khu quan trng trong sn xut bnh m, n nh hng r rt n cht lng thnh phm. Kh CO2 tip tc to thnh, th tch cc bt tng ln v thi gian ln men ph thuc vo: khi lng cc bt nho, thnh phn bt nho, tnh cht nng bnh ca bt m, yu cu ca ln men kt thc v mt s cc yu t khc. 5.3.8. Kha bnh
Hnh 5.3. Kha bnh
Thc hin cng on ny nhm to kh nng thot hi cho bnh trong qu trnh nng. Gip bnh c chn u, khng b kn hi trong rut bnh, trnh hin tng nho rut do khng thot c hi nc.
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GVHD: Phm Th Hu Hnh
Trng i hoc B Ra_Vng Tu 5.3.9. Nng bnh
Bnh m thnh phm khc hn cc bt nho hnh dng bn ngoi, cc c tnh vt l v mi v. Trong khi nng, di tc dng ca nhit, cng mt lc trong cc bt nho xy ra hng lot bin i v mt ha hc, ha sinh hc v trng thi keo. Ty thuc vo tng loi bnh s c ch nng khc nhau. Trn c s kt qu nghin cu v thc t sn xut, ngi ta a ra ch nng bnh gm 3 giai on: Giai on I: (vng nng m) Bnh c a vo l nng nhit 100-1200C, vi m khong 6070%. Thi gian nng bnh trong vng ny khong 2-4 pht. vng ny, th tch bnh c tng ln, trn mt bnh to thnh h tinh bt v v bnh nhn. Giai on II: (vng kh) Nhit nng khong 280-3000C. vng ny bnh c lm nng rt nhanh v kt thc qu trnh tng th tch ca giai on I. Mt ngoi v bnh to thnh v cng v c mu. Nhit trung tm rut bnh ln ti 50-600C. Giai on III: (nng li) Nhit khong 180-1900C. Nhit trung tm ca rut bnh cui giai on ny vo khong 95-970C Cc qu trnh vi sinh, ha sinh v keo xy ra trong bt nho khi nng: Trong nhng pht u tin ca qu trnh nng, hot ng ca nm men v vi
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GVHD: Phm Th Hu Hnh
khun ln men acid c tng cng, cn sau th gim dn v nh ch hn. Qu trnh ln men ru t cc i khi bt nho c lm nng n 350C, khi nhit tng ln n 450C th s to thnh bt kh gim xung r rt, cn khi nhit t n 500C th thc t cc qu trnh vi sinh u ngng hn. S ln men lactic cng c y mnh trong thi gian u v sau gim xung, lc u hot ng ca vi sinh vt b c ch, cn sau khi nhit t 700C th chng b tiu dit. Do hot ng ca vi sinh vt m trong nhng pht u tin ca qu trnh nng bnh, hm lng ru, CO2 v acid tng ln i cht, lm cho th tch ca bnh tng ln, mi v bnh c ci thin. Trong thi gian nng, qu trnh thy phn tinh bt bng men (fecmen) v acid (khng ng k) xy ra trong cc bt nho. Nhit thch hp cho hot ng ca -amilase l 62-640C (ngng 82-840C), -amilase l 71750C (ngng 97-98 0C). Trong qu trnh nng bnh gn 70 hp cht gy hng v c to thnh, phn ln cc cht ny thuc nhm cacbonyl (aldehyd v xeton), cc este phc tp, ru v cc acid hu c. Cng mu ca v bnh ph thuc vo hm lng cc acid amin v cc ng kh trong bt nho, nhit bung nng, xp tha dy ca bnh trong sn nng, thi gian nng. Cc qu trnh keo xy ra ch yu trong khi bt nho khi nng l s h ha tinh bt v s ng t protid. S thay i ny din ra khi mi lp cc bt nho nng n nhit 55600C. Thi gian nng bnh tinh bt ch c h ha mt phn. Qu trnh bin tnh ca protid do tc dng ca nhit xy ra nhit 50-700C. Khi b ng t, protid nh nc v cht li, mt tnh n hi. Protid b bin tnh to thnh b khung cho bnh m, c nh hnh dng ca bnh. Cc c im cn ch : S c nguyn nhn cch khc phc
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GVHD: Phm Th Hu Hnh
Bnh kh cng b mt, cht lng v khi lng khng t. Do khng phun m trong 5 pht u ca giai on nng. m bo m pha ngoi mt bnh trong giai on u ca qu trnh nng. Bt qu kh sau qu trnh nho bt. Lng nc qu t tnh cn bng vt liu chnh xc thiu s ng u v khi lng thnh phm thiu kinh nghim hiu chnh thiu st Bnh sau giai on ln men cha t yu cu v ln men Do thit b ln men, cch tin hnh, ging ln men. Mu sc cha ng u do thnh phn nguyn liu, nhit v thi gian nng. Canh thi gian nng v iu chnh thnh phn cn i. Nng qu mc do nhit cao v thi gian nng khc phc 2 yu t trn.
Hnh 5.4. T nng bnh m
T nng bnh m kiu xoay l thit b s dng cho cc sn phm c kch thc ln nh: bnh m, bnh ngt v cc loi bnh trung thu. y l sn phm tin tin hin nay dc s dng nhiu trong cc xng sn xut bnh m, tnh nng ca t n nh v tin li.
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GVHD: Phm Th Hu Hnh
T hot ng nh my qut gi ly tm y khng kh vo bung t nng, khng kh t bung t nng, c t nng bng ng t in vo bu l qua ca thi gi mt bn phi, khng kh nng lm nng thc n sau ht khng kh trong bu l ra bng ca ht gi mt bn tri, li tip tc thi vo bung t nng, chu k lm nng tun hon ny li tip tc, ng thi vi qu trnh ny, hi m s c thi ra ngoi qua ca thot m. L bao gm 2 xe y, mi xe 16 khay, mi khay nng c 8 thng thng. Nu khch hng mun lm bnh trung thu, bng lanc th t lm khun ring. Ngoi 2 xe ( gi km theo l): cc mm khay v xe khc tnh ring.
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GVHD: Phm Th Hu Hnh
5.4. Quy trnh sn xut bnh m Vit Nam Vit nam cc nh sn xut bnh m ang s dng 1 cng ngh rt ring " rt Vit nam m th gii mun sn xut ra loi m ny cng phi hc v iu chnh li cc lm truyn thng ca .
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GVHD: Phm Th Hu Hnh
Vit Nam cng ngh sn xut bnh m phn ln l quy m nh, theo h gia nh, c cc trang thit b hin i, nhng thng dng bn th cng nghip. Trong quy trnh ny so vi quy trnh sn xut chung ta thy mt s cng on c b qua nhm rt ngn quy m sn xut. Cng nh nhng quy trnh sn xut khc, quy trnh ca ngi Vit Nam cng c mt s khu quan trng sau khi chun b y cc nguyn liu cn thit. 6. H hng ca bnh m do vi sinh vt
Hnh 6.1. Nm mc
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GVHD: Phm Th Hu Hnh
Do bnh m thnh phm cn mt s bo t ca cc trc khun khng b ti u dit khi nng bnh hay cc t bo sinh dng ca mt s vi sinh vt tp nhim trong qu trnh vn chuyn v bo qun. chnh l nguyn nhn gy h hng bnh m.Bnh nht rut bnh m do vi khun Bacillus: bnh ny do trc khun khoai ty v trc khun c kh gy ra. Bnh ny cn gi l hng nht bnh m. Trong bt m c cht lng km c nhim cc bo t ca hai loi trc khun ny. Khi chng pht trin s tit ra enzyme protease thu phn protein l m rut bnh m b dnh nht, thm mu v c mi kh chu. hn ch bnh ny cn tng axit ca bt nho, lm pH gim xung khong 4,55 s kim hm trc khun Bacillus mesentericus v Bacillus subtilis pht trin. Rut bnh m b : c mt s vi khun v nm sinh sc t pht trin trong rut bnh m v lm rut bnh m c mu . Bnh ny khng nguy him i vi ngi, thng gp vi khun Bacillus prodigiosum. Mc bnh m: bnh m thng b mc bn ngoi do tp nhim cc bo t nm mc v bo qun trong iu kin nng m cng nh m ca bnh m cao v xp qu cht. Bnh say bnh m: bnh ny do nm Fusarium sporotrichioides c ln trong bt m t nhng ht la m nhng cy c nm ny k sinh trn ng rung. Nm ny chi nhit cao v khng b cht khi nng bnh. Khi chng pht trin tr n bnh mkhng thy du hiu h r rt nhng chng tit ra c t khi n phi ngi b ng c thy ngy ngt nh say ru. 7. Bo qun bnh m 7.1. Nhng qu trnh xy ra trong khi bo qun bnh m Nhit mt ngoi ca bnh m thi im ra khi bung l 140 1800C, cn nhit gia rut bnh lc l 95 970C. Khi a bnh vo kho bo qun
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GVHD: Phm Th Hu Hnh
th nhit ca bnh ngui i n nhit n nhit khng kh trong phng trong khong thi gian 2-8 gi ty theo bnh ln hay nh, hnh dng bnh v khng kh quanh chng. Trong qu trnh ngui i v thi gian bo qun bnh m xy ra hng lot bin i: + Phn b li m gia v v rut bnh + Gim m ca bnh + Gim khi lng bnh + Thay i c cu tnh cht ca bnh. Bnh s tr nn mm do v n hi, acid ca bnh hi gim xung do mt s acid d bay hi thot i, hm lng ca cc cht ha tan do qu trnh thy phn to nn sau khi nng vn tip tc tng. Nu bo qun lu, bnh m s b u, v bnh m ngay sau khi nng hu nh khng cn nc, v m ca rut bnh tng 1 2% so vi m ca bt nho ban u. Trong khi bo qun v bnh ngui tng i nhanh, cn rut bnh th ngui chm hn. S chnh lch v nhit v m gia v v rut bnh to nn s dch chuyn m t rut ra v, do m ca v tng ln cn m ca rut gim xung. Nhng thay i trn lm bnh m c nhng bin i nh trng lng bnh m gim, bnh m u i. + So vi sau khi nng, trng lng ca bnh m gim khong 2.5 3.5%. T l gim trng lng ph thuc vo thi gian bo qun, vn tc lm ngui bnh,
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GVHD: Phm Th Hu Hnh
m ca bnh, trng thi ca v bnh, tr s ca bn mt ring phn. Bnh m c m cao, v mng v tr s ring phn ln th s b gim trng lng mnh hn. + Bnh m b u s lm gim cht lng bnh. V v hng thm ca bnh mt dn, v cng ca bnh tr nn mm do, tnh cht ca rut bnh b thay i kh nhiu. Tnh chu nn v n hi ca rut bnh gim xung, tnh cng v tnh d v nt tng ln (rut bnh n hi km v d b). Tnh ht nc ca rut bnh gim v hm lng cc cht ha tan trong rut bnh cng gim. Hng v ca bnh m cng b mt. Nguyn nhn ca qu trnh ny do s thay i trng thi ca tinh bt. Cc gel tinh bt to thnh trong qu trnh nng do b h ha th khng bn. Trong thi gian bo qun bnh m gel tinh bt b thoi ha. Cc ht tinh bt nh nc ra kt cht li vi nhau v gim th tch. Chung quanh ht tinh bt to thnh lp khng kh lm cho rut bnh b b. Cu to v nh hnh ca tinh bt h ha trong bnh m chuyn li thnh cu trc tinh th, trng thi ca tinh bt torn bt m v bt nho. Protein cng nh hng n qu trnh u ca bnh m, bnh cng cha nhiu protein th cng chm u. 7.2. Phng php gi ti ca bnh m Mt s phng php c p dng bo qun bnh m nh: + Dng cht km hm s u ca bnh m, nh cho vo bt nho mt t bt u nnh, bt gluten ra lm tng hm lng protein c trong bnh m lm qu trnh u chm li hay cho vo bt nho tinh bt h ha, ch phm malt, mt mantose, glucose, dextrin, cc loi ng khc v acid lactic
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GVHD: Phm Th Hu Hnh
+ Dng quy trnh cng ngh hn ch s u ca bnh m nh nho bt vi cng mnh v thi gian di, v bt hai ln... Ngoi ra, c th bc bnh m ngay sau khi nng bng lp mng chu nhit gi hng v ca bnh m c lu hoc bc sau khi ln men kt thc bng mt lp mng c bit chu nhit tt, ri em nng nhit thp hn nhit nng khong 200C (khng cho hi nc thot ra). + Gi ti ca bnh m khi bo qun nh lm lnh ng bnh m 20 300C hoc bao gi tht k. ti liu tham khao http://cnx.org/content/ http://Wikipedia.vn http://xcafe.com.vn http://www.360plus.yahoo.vn
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GVHD: Phm Th Hu Hnh

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Trng i hoc B Ra_Vng Tu

Khoa ha hc v cng ngh thc phm

n cng ngh ch bin thc phm

GVHD: Phm Th Hu Hnh

Trng i hoc B Ra_Vng Tu 1. Gi tr thc phm ca bnh m

Khoa ha hc v cng ngh thc phm

n cng ngh ch bin thc phm

GVHD: Phm Th Hu Hnh

Trng i hoc B Ra_Vng Tu

Khoa ha hc v cng ngh thc phm

n cng ngh ch bin thc phm

GVHD: Phm Th Hu Hnh

Trng i hoc B Ra_Vng Tu

Khoa ha hc v cng ngh thc phm

bng 1. Hm lng protdt trong bt m (theo % cht kh)

Hng bt Bt ho hng Bt hng 1 Bt hang 2 Bt nghin ln

% protid 10.8 11.0 11.5 11.8

La m trng 1.24 6.90 4.40 4.33 2.72 2.70 1.27 4.50

La m en 1.06 6.08 3.89 4.81 3.19 3.74 1.30 4.50 Trang 4

n cng ngh ch bin thc phm

GVHD: Phm Th Hu Hnh

Trng i hoc B Ra_Vng Tu

Khoa ha hc v cng ngh thc phm

n cng ngh ch bin thc phm

GVHD: Phm Th Hu Hnh

Trng i hoc B Ra_Vng Tu

Khoa ha hc v cng ngh thc phm

Bng 3. Hm lng cc vitamin trong ht bt v bnh m (tnh theo mg/100g sn phm)

B1 0.45 0.41 0.18 0.40 0.45

B2 0.23 0.26 0.13 0.15 0.26

PP 5.3 1.1 1.0 2.6 0.53

0.10 0.20 0.26 0.26

0.07 0.08 0.12 0.13

0.67 1.6 3.1 0.45

n cng ngh ch bin thc phm

GVHD: Phm Th Hu Hnh

Trng i hoc B Ra_Vng Tu

Khoa ha hc v cng ngh thc phm

P 329 292 132 221 92 87 115 184

Fe 3.9 4.2 2.0 2.4 1.1 0.7 1.4 2.2

n cng ngh ch bin thc phm

GVHD: Phm Th Hu Hnh

Trng i hoc B Ra_Vng Tu

Khoa ha hc v cng ngh thc phm

Bnh m lm t Bt thng hng Bt hng 1 Bt hng 2

n cng ngh ch bin thc phm

GVHD: Phm Th Hu Hnh

Trng i hoc B Ra_Vng Tu 2. Tm hiu v nguyn liu 2.1. Bt m 2.1.1. Ngun gc

Khoa ha hc v cng ngh thc phm

n cng ngh ch bin thc phm

GVHD: Phm Th Hu Hnh

Trng i hoc B Ra_Vng Tu 2.1.2. Phn loi

Khoa ha hc v cng ngh thc phm

n cng ngh ch bin thc phm

GVHD: Phm Th Hu Hnh

Trng i hoc B Ra_Vng Tu

Khoa ha hc v cng ngh thc phm

Bng 6. Thnh phn ha hc bt m

n cng ngh ch bin thc phm

GVHD: Phm Th Hu Hnh

Trng i hoc B Ra_Vng Tu

Khoa ha hc v cng ngh thc phm

n cng ngh ch bin thc phm