CHNG 3: CNG NGH SN XUT MACARONI 3.1.

GII THIU V LCH S M MACARONI Macaroni: cc sn phm dng ng (hay cc hnh dng phc tp) lm t bt m nho vi nc ri em x l nhit. Sn phm ph bin ti Vit Nam l macaroni m ng. Nothing says Italy like its food, and nothing says Italian food like pasta. M ng t lu tr thnh mt c trng vn ha ca nc . C nhiu ti liu khc nhau v ngun gc ca m ng, lch s cho thy m ng hnh thnh v pht trin ti mt khu vc ri lan rng ph bin ra trn ton th gii. Ph bin cho rng m ng c pht minh t Trung Quc v c Marco Polo mang v nm 1292.Tuy nhin, nn tng ca m ng xut hin t thi La M c i, truyn thuyt cho rng Thn Promethe to ra t bt m nho. Cc chng minh lch s cho thyrng m ng c s dng rng ri ti Trung ng, ti liu u tin cp n m ng c tm thy Jerusalem Talmud vit bi ngi Arab. n khong gia thk IV v VI, m ng c a n Sicily bi nhng ngi Arab di c. Tn gimacaroni cng xut pht t ting Sicily l maccarruni ngha l lm t bt nho. Vo th k XII, XIII m ng n gin ch l macaroni dng kh nu trong nc si. Nm 1574, thnh lp Hip hi ca nhng ngi th lm m ng. Nm 1577, ban hnh cc iu lut ca Hip hi. n th k XVII ln u tin xut hin my p m si Naples. Nm 1840, Naples tr thnh kinh ca m ng khi nhng ngi th t Arnalfi n m ra mt nn cng nghip m thc s. H mang theo my mc, to ra s cnh tranh v xut khu sang cc chu lc khc. Nm 1882, mt my p bng sc nc ra i
GVHD:NGUYN TH HONG YN

3.2. TNG QUAN V NGUYN LIU 3. 2.1 Bt m Durum Bt m l sn phm c ch bin t ht la m bng qu trnh nghin. Trong qu trnh ny v cm v phi c tch ra v phn cn li ca ht la m (ni nh) c nghin nh ti mn thch hp ra thnh phm l bt m. Ngi ta gi tn nh bt m loi trng, hay nu, en.. ty vo mu sc ca bt v gi l bt cng hay mm ty vo lng v tnh cht gluten ca bt. Cc loi bt m ch yu sau (phn theo cng dng): + Bt bnh m, hay bt m thng thng. + Bt bnh ngt (pastry). + Bt bnh gato hay bnh kem (cake, gateaux). + Bt m gia dng (all-purpose): thch hp lm hu ht cc loi bnh. + Bt m lm bnh bao: Loi bt trng, c xay t phn li ca ht la m. + Bt m durum: c lm t loi la m rt cng (Durum). Loi bt m ny c sn xut t nh my bt m chuyn dng. Bt m durum l loi nguyn liu chnh sn xut cc sn phm pasta nh spaghetti, vermicelli, macaroni Bt m Durum c sn xut t ht ca cy la m cng Triticum durum . N c trng t hn cy la m mm. C khong 11-13% din tch trng la m ca th gii trng loi ny. Hu ht cc la m cng c trng ngy nay l loi Durum ht mu h phch, c kch thc ln hn cc loi la m thng thng.

GVHD:NGUYN TH HONG YN

Bng 1. 3: Cc khu vc trng v sn xut bt m Durum Khu vc Din Tch(1000 ha) Sn lng(1000 tn) Europecan Union 3,500 8,440 Canada 2,430 4,000 United States 1,161 2,630 Italy 1,680 4,000 Algeria 1,400 2,000 Syria 1,200 2,900 Russia 1,000 1,200 Others 2,081 3.340 World 14,452 28,510 Ti Bc Phi v Trung ng, cc loi bnh m a phng tiu th gn sn lng ca th gii. Mt khc, nhiu quc gia chu u sn xut bt m Durum trong thng mi vi s lng ng k. Bng 2. 3: Thnh phn ha hc bt m Durum ( Semolina, 100g ) Protein 12,68g 3.2.1.1 Glucid - Tinh bt Trong thnh phn glucid ca la m, tinh bt chim a s. Tinh bt ca la m c trong gii hn t 50-73%. Ht tinh bt la m c dng hnh cu, i khi c dng hnh bu dc, ng knh ht tinh bt khong 10-40m, trung bnh l 20m. Ht tinh bt la m c hai dng: ht loi ln A c hnh bu dc v c ng knh ln hn 10m, ht loi nh B c hnh cu c ng knh 4-10m chim 90% tng s ht. 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 nh thng cu to cht, ht ln c cu to xp. V vy, ht tinh bt ln v ht tinh bt v s b ng ha nhanh hn. glucid 72,83 lipid 1,05g Nc 12,67g Vitamin v khong 0,77g

GVHD:NGUYN TH HONG YN

- Dextrin: chim khong 1-5% glucid bt m. Dextrin l sn phm to ra khi tinh bt b thy phn di tc dng ca h enzyme amylase ca la m. Khi lng phn t v tnh cht ca dextrin ph thuc vo mc thy phn tinh bt. Dextrin t lin kt vi nc do khi bt nho c hm lng cao cc dextrin s b t v km n hi. - Pentosans: chim khong 1,2-3,5% glucid bt m. Cc pentosans c tnh ho nc, khi trng n to huyn ph c nh hng ti tnh cht vt l ca bt nho. Pentosans tan trong nc chim 11,5% tng lng pentosans bt m. Pentosans tan c th hp thu mt lng nc gp 15-20 ln trng lng ca n do vy lm tng nht v dnh ca bt nho. Pentosans khng tan trng n trong nc to thnh dch keo nh hng ti tnh cht lu bin ca bt nho trong qu trnh nh hnh. - Cellulose v hemicellulose: chim khong t 0,1-2,3% thnh phn glucid bt m l cc cellulose v 2-8% l hemicellulose. Cellulose khng c ngha v mt dinh dng i vi con ngi v khng tiu ha c ng tiu ha, nhng gip tng nhu ng rut tt cho tiu ha. - Cc loi ng glucose, fructose, maltose, saccharose: chim khong 0,1-1% bt m. 3.2.1. 2 Protein Protein bao gm 4 loi chnh: albumin (5,7 11,5%), globulin (5,7 10,8%),gliadin (40 50%) v glutenin (34 42% tng lng protein). Nh vy 2 loi gliadin v glutenin l ch yu chim n 70 85% tng lng protein ca bt m. Khi nho bt mc d 2 protein ny khng ha tan trong nc nhng li ht nc, trng n to thnh mt khi do n hi gi l gluten. Gluten c ngha rt ln trong cng ngh sn xut bnh c s dng bt m : bnh m,
GVHD:NGUYN TH HONG YN

bnh biscuit, m n lin, spaghetti, Khi phn b trong bt nho, gluten to thnh mng n hi, dai, c kh nng gi kh, phng n tt. Nh vy cht lng gluten quyt nh cht lng ca cc sn phm c s dng bt m. 3. 2.1. 3 Lipid Hm lng lipid trong bt m khong t 2-3%, trong 75% l cht bo trung tnh,cn li l phosphatide, cc sc t v cc vitamin tan trong cht bo. Trong bt m c khongt 0,4-0,7% phosphatide thuc nhm lecithine. Lecithine l cht bo ho nc, c hot tnh b mt cao nh ha tt nn c tc dng lm tng tnh ng nht ca bt nho, d dng cho vic nho bt v to hnh. 3. 2.1. 4 Khong v vitamin Cht khong trong ht la m c vo khong 1,5-2,6%. Vitamin trong la m agm c vitamin A, vitamin nhm B nh B1, B2, B6, vitamin H, vitamin E, trong vitamin B1, PP, E nhiu hn c.

Bng3. 3: Mt s ch tiu cht lng bt m Ch s acid ( mg KOH / 100g bt tnh theo cht kh) Protein khng qu 50 mg Khng thp hn 13 % tnh theo cht kh
GVHD:NGUYN TH HONG YN

 m C ht Mi V Kim loi nng D lng cht tr sinh vt hi Tiu chun bao b:

khng qu 15,5% khng nh hn 98% bt lt qua ray kch thc 212 milimicron ( N-70 ) bnh thng, khng c mi hi mc hi ngt, khng c v chua, ng Khng c Theo tiu chun B Y T

+ Bt m phi c bao gi v vn chuyn trong cc bao b hp v sinh , m bo cht lng dinh dng v k thut ca sn phm. + Bao b ch c lm bng cc vt liu m bo an ton v thch hp, khng c thi cc cht c hoc mi v l vo sn phm. + Tn ca sn phm phi c ghi trn nhn l bt m hoc tn thch hp do yu cu ca nc tiu th. Cn ghi thm cc ch tiu cht lng theo yu cu ca lut php nc tiu th . 3.2.2 Tinh bt bin tnh: Tinh bt bin tnh c s dng trong ch bin m nui nhm b sung hm lng tinh bt trong nguyn liu. Trong qu trnh ch bin, tinh bt ht nc trng n, dui mch, bm dnh ln khung gluten, v sau khi gia nhit gp phn to cu trc sn phm. Tinh bt s dng c bin tnh nhm lm tng kh nng ht nc. 3.2.3. Mui Mui dng ci thin tnh cht gluten, to v, nh hng ti ch sy ca si m v nh hng ti hot ng ca vi sinh vt v enzyme trong si m. 3.2.4. Ph gia: 3.2.4.1CMC - L Natri carboxymethyl cellulose (E466).
GVHD:NGUYN TH HONG YN

- Hp cht CMC c sn xut t vic x l celluloza vi dung dch NaOH v sau l phn ng Williamson: Cell-OH + NaOH + ClCH2 - COONa Cell-O-CH2COONa + H2O + NaCl ClCH2 - COONa + NaOH HOCH2COONa + NaCl

Dng thng phm CMC c dn sut t 0,4 n 1,4. Tuy nhin cng c loi cao hn s dng cho cc sn phm c bit. Dn sut d i 0,4 CMC khng ha tan trong nc CMC dng trong thc phm c dn sut 0,65 n 0,95 v tinh khit > 99,5 %. Vi CMC dn sut 0,95 v nng ti thiu 2 % cho nht 25 Mpa ti 250C. Dung dch 1% thng thng pH = 7 8,5 cn pH = 5 - 9 dung dch t thay i, pH <3 nht tng, thm ch kt ta. Do khng s dng c CMC cho cc sn phm c pH thp, pH >7 nht gim t. Dung dch CMC c th b ph hy do cc vi sinh vt hoc enzim kh. Gia nhit 800C trong 30 pht hoc 1000C trong 1 pht c th kh tc nhn vi sinh vt m khng nh hng n cht lng CMC. nht CMC gim khi nhit tng, tc dng c tnh thun nghch. nht ca CMC cn chu nh hng bi cc ion kim loi: + Cation ha tr 1: t tc dng iu kin b nh thng (tr Ag +). + Cation ha tr 2: Ca2+, Mg2+ lm gim nht. + Cation ha tr 3: Al3+, Cr3+, Fe3+ to gel.

GVHD:NGUYN TH HONG YN

Ni chung, tc dng trn nht ca cc loi mui cng ty tuc vo phng php thm vo. CMC c th kt hp d dng vi thnh phn ha hc thc phm nh: ng, protein, tinh bt v hu ht cc polyme trung tnh. Khi ch bin macaroni, CMC c ha tan trong nc nng to ra dung dch c tnh do, dnh cao, kt dnh thnh phn tinh bt v cc ph gia ln khung gluten; to ra mi trng kim lm bin tnh tinh bt, v vy lm tng dai ca bt. 3. 2.4.2 TPP: S dng dng sodium tripolyphosphate, c ha tan trong dch bt nho nhm lm bin tnh tinh bt. 3. 2.4.3Mu: S dng mu t nhin l mu chit xut t c dn. 3.2.5 Cc ch tiu kim sot nguyn liu. Theo tiu chun Vit Nam TCVN 4359 : 1996 v Codex Stan 152 1985 v bt m. Ch tiu ha l: - acid ca cc acid bo: khng qu 50 mg KOH cn dng trung ha ht cc acid bo t do c trong 100g bt tnh theo cht kh. - Protein: hm lng protein khng thp hn 7,0% (tnh theo cht kh). - m: khng c vt qu 15,5%. - Cc thnh phn khng bt buc: + C th thm vo bt m cc thnh phn sau y vi s lng cn thit v mc ch cng ngh: cc sn phm malt c hot tnh enzim vn c sn xut t h i mch, gluten ti, bt u tng hay t bt u khc c cht lng thc phm thch hp. + Cc cht dinh dng: vic thm cc vitamin cht khong hay cc acid amin c hiu phi ph hp vi php lut ca cc nc tiu th sn phm.
GVHD:NGUYN TH HONG YN

- C ht: trn 98% lng bt lt qua ry c kch thc l 212 milimicron . - Cc cht nhim bn: + Kim loi nng: trong bt m khng c ghp c kim loi nng. + D lng cht tr sinh vt hi: bt m phi tun th gii hn ti a cho php theo quy nh ca Codex v dlng cht tr sinh vt hi. Bt m khng c c tp cht l. 3. 2.6 Nc Nc l mt trong hai nguyn liu chnh quan trng sn xut m ng, c nh hng trc tip n cht lng bt nho v v sinh an ton. Hin nay chng ta c ba ngun nc dng c khai thc sn xut: - Ngun nc b mt:c ly t sng, sui, h....ti vit Nam v cc nc ang pht trin, nc b mt hin nay b nhim kh nng ch yu l do sn xut cng nghip v cc hot ng sinh hot. - Ngun nc do thnh ph cung cp: nc ta cht lng nc do thnh ph cung cp t tiu chun nc dng trong sinh hoy hng ngy. nu s dng ngun nc ny lm sn xut vi lng ln s khng kinh t, v gp nhiu bt cp. - Ngun nc ngm: do ma thm vo lng t to nn, c dng nh ngun cung cp chnh cho cc qu trnh ch bin thc phm do n c nhng c im sau: + Ngun nc ngm t chu tc ng ca con ngi, cht lng nc thng tt hn cht lng nc b mt. + Trong nc ngm khng c cc ht keo hay cc ht cn l lng. + Ch tiu vi sinh vt thp hn nc b mt. + Nc ngm khng cha rong to (th d gy nhim ngun nc).

GVHD:NGUYN TH HONG YN

Bng 4.3: Ch tiu cht lng i vi nc dng n ung, nc dng cho cc c s ch bin thc phm ( QCVN 01:2009/BYT ) Tn ch tiu Mu sc Mi v c pH cng, tnh theo CaCO3 Hm lng Clorua Hm lng st tng n v TCU NTU m/l mg/l s m/l Mg/l mg/l mg/l mg/l mg/l mg/l vi khun/100ml vi hun /100ml Gii hn ti a 15 Khng c mi, v l 2 6,5 8,5 300 250 300 0,3 0,3 50 0,3
250 2

(Fe2+,Fe3+) Hm lng mangan tng s Hm lng nitrat Hm lng nitrit Hm lng sunpht Ch s pecmanganat Clo d (trong kh trng) Coliform tng s E. coli hoc Coliform chu nhit

0,3 0,5 0 0

3.3: QUY TRNH CNG NGH Quy trnh 1:

GVHD:NGUYN TH HONG YN

Bt m Durum

Chun b nguyn liu Lm sch tp cht

nh lng Nc

Ph gia

Nho trn

p n Sy

Lm ngui

ng gi

Macaron i

Quy trnh 2
Bt m durum

Chun b nguyn liu

GVHD:NGUYN TH HONG YN

Lm sch tp cht

nh lng Nc

Nho bt

Ph gia

Hi nc

Hp s b

Lm ngui

ng gi

Macaro ni

3.4: GII THCH QUY TRNH CNG NGH 3. 4.1 Quy trnh 1 3.4. 1.1 Chun b nguyn liu. Mc ch cng ngh: kim tra cht lng bt m, x l nc chun b sn xut. Phng php thc hin: - Kim tra cht lng bt m + Kim tra hm lng bt: phng php tin hnh l thm nc vo bt m, do ca khi bt nho c kim tra; tip tc trn v kim tra bn vng ca khi bt nho. + Kim tra ko dn: phng php tin hnh l nho bt m vi nc, sau ko khi bt nho v ghi li lc ko, dn ca khi bt.

GVHD:NGUYN TH HONG YN

+ Kim tra phc hi: phng php tin hnh l s dng lc nn t piston vi khi bt nho. Nu phc hi tt cho thy cht lng bt tt. + Kim tra rng: phng php tin hnh l nho trn bt m vi nc, bm khi bt nho ln nh mt qu bng, ghi nhn th tch v p sut khng kh. + Kim tra cng t: phng php tin hnh l nho trn vi nc, khi bt c ko cho n khi t ra, ghi nhn lc ko v chiu di cng t ca khi bt. - X l nc Ngun nc my d cht lng tt hn do qua x l nhng do gi thnh cao nn c hn ch s dng. Ngun nc b mt Vit Nam hin nay b nhim nghim trng, do m ngi ta khng dng ngun nc ny trong sn xut cng nghip. Do n nh cao, cht lng tng i tt v c bit l chi ph s dng r tin m hin nay cc nh sn xut thng s dng ngun nc ngm lm nguyn liu dng trong sn xut. Nc ngm cn qua cc giai on x l m bo cc tiu chun ca nc dng trong sn xut thc phm. Bng 5.3: Cc phng php x l nc Mc ch x l Lng Lc Phn ring bng membrane Vi lc. Siu lc. Tch t bo vi sinh vt. Tch cc hp cht keo, i phn t, virus. T Phng php vt l phng php Tch mt s tp cht khng tan c kch thc ln. Tch cc tp cht c kch thc khc nhau ty theo ng knh mao qun ca mng lc.

GVHD:NGUYN TH HONG YN

Lc nano. Thm thu ngc in thm tch Nhit

Lm mm nc, tch mt s mui ha tan. Tch cc ion Tch cc cht tch in Gim cng tm thi, bi kh, c ch hoc tiu

dit mt s loi vi sinh vt X l chn khng Bi kh, kh mi. X l bng tia UV c ch hoc tiu dit vi sinh vt. Phng php ha hc Phn ng trao i Lm mm nc Phn ng oxy ha Tch st X l bng acid hoc kim Chnh Ph X l bng cc cht c ch vi sinh c ch hoc tiu dit vi sinh vt. vt Kt lng Trao i ion Hp ph 3. 4.1. 2 Lm sch tp cht Mc ch cng ngh: loi b tp cht c kch thc khc nhau, ch yu l cc ht sn, bi, kim loi Phng php thc hin: Bt m c s dng l loi bt m cht lng cao, tiu chun cht lng, qua b phn kim tra cht lng sn phm trc khi thng mi, nn cc tp cht c th b ln trong nguyn liu ch yu trong cc qu trnh vn chuyn, bo qun bt m. Yu cu ca bt m trc khi vo my nho phi: + Qua thit b nam chm tch kim loi. + Qua ry N038 tch tp cht v c. + Tch bi, tp cht nh bng phng php kh ng. 3.4.1. 3 nh lng Phng php ha l Tch mt s tp cht l lng dng keo Lm mm nc, tch cc ion. Tch mt s tp cht mu, mi,

GVHD:NGUYN TH HONG YN

Mc ch cng ngh: mi loi sn phm khc nhau lun c cng thc phi trn khc nhau. V th trong qu trnh sn xut cn nh lng bt m phi trn chnh xc vi nc theo cng thc sn xut . Phng php thc hin: + Bt m do trn theo m nn ta c thng cha xc nh khi lng. + Nc c a vo sn xut di dng lng nn o theo th tch. 3. 4.1. 4 Nho trn Mc ch cng ngh: giai on nho trn c mc ch chun b to khi bt nho thch hp cho qu trnh to hnh tip theo. Nho trn c xem l khu rt quan trng v n quyt nh tnh cht sn phm, to nh hng r rt ln cc khu tip theo trong qui trnh sn xut ( to hnh, hp, sy). Nho trn s phn phi nc vo bt m, to nn khi bt c ng nht. Bt sau khi nho trn phi do, dai, b mt mn mng, n hi, khng dnh, to c khung gluten tt. Phng php thc hin: qu trnh nho trn c thc hin theo nguyn tc: cc nguyn liu dng rn s c phi trn vi nhau, phn lng trn vi phn lng. Nc s c phun t t vo ngn trn bt kh. Tin hnh nho trn cho n khi hn hp bt to thnh khi bt nho ng nht. Cc bin i ca nguyn liu: - Ha l: trong qu trnh nho trn xy ra s chuyn pha. T hai pha rn (bt m) lng (nc) chuyn thnh mt khi bn rn do dng paste. Trong khi bt nho c c 3 pha: rn, lng, kh phn b u vi nhau. Pha rn bao gm cc mng gluten v cc pentosan khng tan bao bc cc ht tinh bt, pha lng l nc v cc cht tan trong nc, pha kh to ra do s tch ly cc bt khng kh trong khi nho.

GVHD:NGUYN TH HONG YN

Vai tr chnh trong vic hnh thnh nn cu trc ca bt nho l gliadin v glutenin. Khi nho bt m, nu lng nc th gliadin v glutenin s hp ph nc v tng tc nhau to thnh nhng si ch mng v mng mng dnh cc ht tinh bt thm nc li vi nhau to thnh mng gluten t. nhit nho trn, tinh bt ch ht mt phn nc v trng n. Lng kh tch ly trong khi bt s nh hng xu n cht lng ca sn phm. Nu lng kh ln vo nhiu, trong qu trnh gia nhit s gy hin tng r trn b mt, hoc gy gy v nh hng cu trc sn phm. ng thi lng khng kh ny cng l tc nhn oxy ha lm gim gi tr dinh dng v mu sc yu cu ca sn phm. m v nhit cng l hai yu t nh hng nhiu ti cht lng bt nho + Trong qui trnh sn xut c qu trnh hp, do hm lng nc trong bt nho cng cao lm tng dai cho sn phm sau hp. Tuy nhin nu m qu cao th bt nho s dnh trc khi p to hnh. + Nhit qu trnh nho trn s nh hng ti cc mi lin kt ca protein mng gluten. Nhit cao th nc v cc phn t protein linh ng nn d to lin kt, nhng li c kh nng lm bin tnh protein. V vy, n nh nhit trong qu trnh nho trn cng gip n nh cht lng thnh phm. Thit b v thng s cng ngh S dng thit b nho trn trc ng. Thit b lm vic gin on, gm c h tthng khung lp cc cnh khuy t thng ng v cc thng cha bt hnh tr c th tho lp c. Cho bt m vo thng cha, t thng vo trong h thng. Khi hot ng, trc khuy cng cc cnh khuy s h thp xung thng cha hay thng cha s c [0nng ln lp kht vi
GVHD:NGUYN TH HONG YN

cnh khuy v np. u tin bt m c trn u trong thng cha, tip theo cho nc trn bt vo t t. m bt nho thng gi trong khong 30-35%, nhit khi bt nho khong 37-380C. Tin hnh nho trn trong khong thi gian 10-15 pht m bo cho cc cu t trn u nhau. Sau qu trnh nho trn cc thng c tho ra thc hin qu trnh chuyn bt nho vo thit b p n.

Hnh 4.3 .My trn bt 3.4.1. 5 p n Mc ch cng ngh: Qu trnh ny s to cho sn phm macaroni c hnh dng ph hp theo yu cu. Cc bin i ca nguyn liu - Vt l: c s tng nhit do ma st, lm thay i kch thc v hnh dng khi bt. - Ho hc: trong sut thi gian lu trong thit b, m ca khi ht khng i, nhng ngay sau khi ra khi khun p, m ca nguyn liu gim. Thnh phn ha hc: t b thay i nhiu do thi gian lu ngn v qu trnh p thc hin ngui. + ng: xy ra phn ng Maillard, phn ng Caramel. + Protein: b bin tnh do nhit . + Acid amin: xy ra phn ng Maillard, phn ng phn hy acid amin.
GVHD:NGUYN TH HONG YN

+ Vitamin: b tn tht. - Ha l: c s bc hi nc cn trong khi bt sau khi ra khi l khun. Thit b v thng s cng ngh Mt my p n gm c cc b phn: khoang cha, b phn truyn ng, vt truyn ng v khun. - Khoang cha: cha phn u (phn khng quay), cc vt truyn ng (phn quay) v cc khun. Cc khoang cha thng c phn thnh tng on v c bc cc lp v o kim sot nhit . - B phn truyn ng v m: + B phn truyn ng v m c thit k cung cp nng lng lm quay trc v vt truyn ng ca my p n. H thng truyn ng c th c tc quay ng b hoc thay i.

Hnh 2.3: My p n 1 trc vt + Hai hoc ba m c bi trn gip cho trc ca my p n hot ng tt hn. Du bi trn s dng cho cc m phi c cht lng cao v my ny dng sn xut thc phm. - Vt truyn ng: + Loi 1 vt:

GVHD:NGUYN TH HONG YN

Tnh n nh ca quy trnh: gim s thay i ca nguyn liu ti, dng nguyn liu np vo my u, cc thay i ca sn phm cui c lin quan trc tip n s ng b ca dng sn phm bn trong khoang cha v s thay i p sut bn trong khun. vic vn chuyn khi nguyn liu c thun tin, thnh khoang cha c th dng lng, ng rnh dng thng hoc dng xon c. Rnh dng thng lm tng k h nguyn liu i qua, t gim hiu qu vn chuyn nguyn liu nhng tng thi gian lu nguyn liu trong my. Rnh dng xon c gip to p sut khi vt truyn ng quay. Cc vt truyn ng c thit k khng ging nhau. Cc ng xon c c th c bc vt v chiu cao ca rng vt khng i v gim t u n cui my. Gc ca rng vt vi ng trc ca vt cng c thay i. Trong vng nhp liu ngay sau phu nhp liu, rng gn nh gc thng vi trc vt gip vn chuyn nguyn liu c khi lng ring nh. Khi khi lng nguyn liu tng ln th gc ca rng vt s tri ra tng hiu qu trn v gim hiu qu vn chuyn nguyn liu. + Loi 2 vt: Tnh n nh ca quy trnh: lm gim s thay i tht thng ca p sut trong khun do s vn chuyn nguyn liu rt tt ca 2 vt truyn ng. Tri vi p n 1 vt, p n 2 vt hoy ng da vo tc ng qua li ca khoang cha vi 1 vt truyn ng k st bn trong khoang y nguyn liu v pha trc. Vic ny lm gim s ph thuc vo ma st vn chuyn nguyn liu, lm nguyn liu trong khoang ng u v dn n s ng u v p sut trong khun thay v phi thay i nht ca vt liu p n.

GVHD:NGUYN TH HONG YN

My c cu to trc vt kp, c th sn xut cc loi thc n ni hoc chm trong nc m khng thay i tnh cht trong sn phm. Khi nhit ca my t c trong thi gian nht nh, my c th kh trng, ty u v bin i gen trong thc phm, ng thi ci thin c tnh cht ca nguyn liu, trong qu trnh np liu v ch bin thc phm my c th phun hi nc thch hp gim s tiu th in nng, tit kim chi ph m nng sut li rt cao, thm vo my c th iu chnh lu lng v t l lu lng cho thch hp tng loi nguyn liu khc nhau, ng thi ghi li tt c cc thng s c bn ca quy trnh theo di v xc nhn kt qu sn phm.

Bng 3.6: So snh gia my p n mt vt v hai vt My p n mt My p n hai vt vt Thng s ca qu trnh snxut: - Nhit (0C) - p sut ln nht (bar) - m nguyn liu (%) (%) - h ha ca tinh bt 1- 22 1- 14
GVHD:NGUYN TH HONG YN

80 - 140 15 - 30 15 - 35 22

60 - 160 15 - 40 10 - 45 27 80 - 100

- Lng cht bo cao nht 80 - 100

(%) Thng s v sn phm: - Nng sut (tn/gi) - Khun v dao ct: khoang cha ca my p n kt thc bng khun, cha mt hoc nhiu l nguyn liu i qua. Cc l ny s to hnh cho sn phm. Khi sn phm i ra s c dao ct sn phm thnh tng ming vi kch thc mong mun. Tc dao ct c iu chnh da vo di v hnh dng sn phm. 3.4. 1. 6 Sy Mc ch cng ngh: + Bo qun: sy n hm m bo qun, vi sinh vt kh pht trin gip bo qun sn phm lu hn. Nhit sy cng gip tiu dit mt s vi sinh vt. + Hon thin: sy lm tng gin, gi c hnh dng sn phm, m bo mu sc, sng bng. Cc bin i ca nguyn liu - Vt l: + Trong qu trnh sy xut hin gradient nhit trong sn phm:nhit tng cao ti vng b mt v gim dn ti vng tm. + S khuch tn m: cc phn t nc ti vng tm s dch chuyn dn ra bin v thot ra ngoi. + Cc tnh cht vt l thay i: hnh dng, kch thc, khi lng, t trng, gin - Ha hc: xy ra mt s phn ng oxy ha, phn ng Maillard - Ha l: s chuyn pha ca nc t lng thnh hi.

GVHD:NGUYN TH HONG YN

- Ha sinh, sinh hc: mt s enzyme b v hot, cc vi sinh vt c th b c ch hoc tiu dit. Thit b v thng s cng ngh Qu trnh sy thng chia lm hai giai on: sy s b v sy thnh phm. Nhit v thi gian sy l hai thng s quan trng trong qu trnh sy. Cc phng php sy trc y thng s dng nhit khng qu 600C, thi gian sy rt lu t 18-30h. Ngy nay ngi ta thng s dng nhit cao hn: 70-900C, thi gian sy ngn hn 4-8h ty cng ngh. Qu trnh sy c th thc hin nh sau: + Sy s b: cho bng ti nui qua bung sy bng khng kh nng nhit 50-650C, gim hm m sn phm t 30-33% xung cn 18% trong khong 1-2h. + Sy thnh phm: nui c sy tip n hm m bo qun l 12-13%, nhit khng kh 70-900C, thi gian sy 2-6 gi ty vo hnh dng v kch thc sn phm. m bo thi gian sy v tit kim din tch nh xng, bung sy c thit k dng tng, 1 bung sy chia thnh 2 khoang hoc s dng 2 bung sy cho mi giai on. Cc bng ti s i vng qua cc tng ca bung sy.

GVHD:NGUYN TH HONG YN

Hnh 3.3 : S nguyn l bung sy. 3.4. 1. 7 Lm ngui Mc ch cng ngh: chun b cho qu trnh ng gi v hon thin cu trc sn phm. Phng php thc hin: nui sau khi sy cn c cha trong cc thng n nh h nhit sn phm, trnh cc cng thng cc b v hin tng nt, v. Hm m trong sn phm s c phn b u li, nui c qut mt trong khong 6-8h. 3.4. 1. 8 Phn loi v ng gi Mc ch cng ngh: hon thin sn phm. Phng php thc hin: nui sau khi c n nh, trc khi vo dy chuyn ng gi sn phm s i qua sng phn loi loi ra cc sn phm b v trong qu trnh x l nhit, gip cho sn phm c kch c v hnh dng ng u. Qu trnh ng gi v in bao b c thc hin t ng, gip phn chia sn phm thnh cc n v thun tin trong phn phi.
GVHD:NGUYN TH HONG YN

3.4.2 Quy trnh 2 3.4.2.1 Chun b nguyn liu: ging quy trnh 1. 3.4.2.2 Lm sch tp cht: ging quy trnh 1. 3.4.2.3 nh lng: ging quy trnh 1. 3.4.2.4 Nho trn Mc ch cng ngh: ging quy trnh 1. Cc bin i ca nguyn liu: ging quy trnh 1. Thit b v thng s cng ngh Thit b nho trn c dng thng nm ngang bn trong c hai trc gn cc cnh khuy b tr xen k, quay ngc chiu nhau. Bn trn l ng nhp bt m v ng ng phun nc trn bt. y thit b ni vi ca nhp liu ca thit b p n. gim nh hng ca khng kh i vi bt nho qu trnh nho trn tin hnh trong iu kin chn khng ( p sut 460mmHg). .

u tin bt m c trn u theo chiu di trc nho, tip theo cho nc trn bt vo t t. m bt nho thng gi trong khong 30-35%, nhit khi bt

GVHD:NGUYN TH HONG YN

nho khong 37-380C. Tin hnh nho trn trong khong thi gian 10-15 pht m bo cho cc cu t trn u nhau. 3.4.2. 5 p n : ging quy trnh 1. My p n gn lin trong thit b nho trn. 3.4.2.6 Hp s b Mc ch cng ngh: + Chun b: c nh cu trc, hnh dng ca sn phm sau khi p, trnh nt, v khi sy. + Hon thin: to mu vng ti cho sn phm, lm tng hng v. Hnh 5.3: Ni hp m Cc bin i ca nguyn liu: trong qu trnh

hp di tc dng ca nhit cao, protein s b bin tnh, nh nc v lin kt li vi nhau to thnh khung ca sn phm. Tinh bt s s dng nc t do trong bt nho, lng nc do protein nh ra v hp thu thm mt phn hi nc trng n, h ha. Mt s phn t tinh bt thot khi ht tinh bt v lin kt vi khung protein to ra c, chc cho macaroni Thit b v thng s cng ngh: s dng hi nc hi nc bo ha. Macaroni sau khi p n c a theo bng chuyn qua bung hp vi thi gian ngn 3-5 giy, hi nc c phun ra t cc ng dn hi b tr trong bung hp. Trong qu trnh hp s b nhit v thi gian hp l 2 yu t cn c iu khin n nh cht lng sn phm. Mc ch ca qu trnh khng phi l lm chn ton b sn phm, m ch cn chn b mt c nh hnh dng sn phm. Nhit thp cha h ha c, hoc thi gian qu lu lm chn hon ton u nh hng khng tt n hnh dng sn phm.
GVHD:NGUYN TH HONG YN

3.4.2.7 Sy: ging quy trnh 1. 3.4.2.8 Lm ngui: ging quy trnh 1. 3.4.2.9 Phn loi v ng gi: ging quy trnh 1. Bng 7.3 : So snh s khc nhau gia 2 quy trnh cng ngh Tiu ch Nng lng Thit b Chi ph Thit b ph tr Din tch nh xng T ng ha Cht lng sn phm Tn tht ( ph phm) 3.5 : SN PHM Mt sn phm m ng cht lng bt u vi nguyn liu cht lng cao. La m durum l l tng cho sn phm vi mu sc hng v c o, phm cht tt khi nu. Mt s quc gia nh M, , vic thay th bt m durum bng nguyn liu khc c xem nh hnh vi gian ln. Cc nh sn xut ti M phi thc hin nghim ngt thnh phn sn xut v tiu chun m chnh ph qui nh nghim ngt, do m ng lm ti M c xem l c cht lng cao nht. i vi Vit Nam, do kh nng p ng nguyn liu l cha c, cng nh chi ph sn xut so vi mc u thch sn phm cha ph bin, cc nh sn xut thng dng cc nguyn liu thay th nh go, bt m thng Quy trnh 1 t n gin Thp t Nh Thp Tng i Nhiu Quy trnh 2 Nhiu Hin i Cao Nhiu Ln Cao Tt t

GVHD:NGUYN TH HONG YN

Thay th durum bng la m mm, ng, go, thng cho ra sn phm mm v dnh hn. Yu cu chung ca sn phm l: + C mu vng trong, b mt mn, khng b nt v. + m bo qun nh hn 12.5%. + Khng c vi khun, nm men, nm mc gy c. + Khi nu: sn phm khng b thay i cu trc, c dai, khng b nho hoc mm, b mt trn v nh sng. Theo nh gi ca cc chuyn gia dinh dng th m v nui c xem l nhng sn phm dinh dng ph hp cho cuc sng hin i. M v nui c lm t bt la m, l mt loi lng thc thin nhin, cung cp khong 1/5 lng calories tiu th ca con ngi. V thnh phn dinh dng, trong m v nui c cha nhiu protein, canxi, st v cht x cn thit cho c th, gip hn ch nhng cn bnh v ng tiu ha, thiu mu do thiu st, xng, c...

GVHD:NGUYN TH HONG YN

Hnh 6.3: Thng tin v dinh dng ca sn phm m ng sy, nguyn cht. (ging bng dinh dng m paghetty) Hin nay trn th trng, bn cnh cc sn phm nui c nhp ngoi, th cc sn phm c sn xut trong nc cng cnh tranh khng km v mt cht lng v mu m. n c mi y s xut hin sn phm m v nui mang thng hiu Vinaly ca cng ty Thc phm xanh - Greenfood gp phn to nn mt din mo mi cho dng sn phm ny. Ch tiu cht lng ca sn phm nh sau: + Thnh phn: bt go, mui n, cht n nh (452i), mu tng hp (102,124) + Cht lng: m 12%, khng s dng hn the, khng s dng nc tro tu, khng s dng formaldehyde + S CBTC:03/2008/CBTC-GREENFOOD, dy chuyn sn xut t tiu chun ISO 9001:2000
GVHD:NGUYN TH HONG YN

+ Thi hn s dng: 6 thng k t ngy sn xut. S dng m v nui thay th tm thi cc ba n chnh nhm gip cc b ni tr c thm s la chn hp l cho ba n hng ngy. y cng c xem l phng php tr liu tch cc nhm cha tr cn bnh ngn cm khi c th bn ri vo trng thi mt mi v cng vic. Bi c th bn ch mt khong t 5 - 10 pht, l c ngay mt ba n thnh son vi nhng mn n ngon nh m xo b, nui t l, sp nui, m xt hi sn, nui trn salad... Vic thay i khu v trong cc ba n cng gp phn mang li nim vui vs phn khi cn thit cho mi ngy lm vic. 3.6: THNH TU CNG NGH - Thit b nho trn trc ngang lm vic trong iu kin chn khng gip cho sn phm c c cht lng cm quan tt hn, gi c mu sc t nhin, khng b nt v. ng thi cc thnh phn dinh dng t b tn tht hn. Vic nh lng hon ton t ng gip cho khi bt nho t cht lng tt nht theo cng ngh sn xut, tit kim c thi gian. -Nng lng mt tri l min ph nhng khng r. y l vn thch thc cc nghin cu dng nng lng mt tri (NLMT) sy nng sn / thc phm trong hn 30 nm qua trn th gii. c rt nhiu my sy NLMT, nhng s c ng dng c hiu qu kinh t th kh him hoi. Nhm nghin cu sy i hc Nng Lm thit k v ng dng thnh cng my sy nui (noodle) dng NLMT ti Cng ty Phng ng FUDO (Hc Mn, TP.HCM). My sy nui dng nguyn l sy tnh o chiu, qut thi khng kh sy t di ln, sau o chiu t trn thi xung. Thng sy cha 500 kg nui; khi dng l t than , tiu th 5 kg/gi hay 25 kg than cho m sy di 5 gi. My sy nui NLMT c s dng t thng 2/2006. Theo KS. Hng, qun c phn xng sn xut nui, nh b thu nhit NLMT mi thng c th tit kim c 1,5 triu ng than
GVHD:NGUYN TH HONG YN

. So vi u t b thu nhit khong 9 triu ng, thi gian hon vn ch khong 7 thng, gi nh theo kinh nghim b ng nha plastic gi 700.000 c tui th 7 - 10 thng. KS. Nguyn Vit Thng, gim c Cng ty Fudo hi lng v u im ca s dng NLMT l ngun nhit tuyt i sch, ph hp vi ch bin thc phm. gii quyt vn NLMT r sy nui, nhng vn cn bi ton khc m th gii c kt v NLMT l i khi cn th khng c. Gii php m c th gii ng thun l Hybrid = Lai, ngha l c NLMT ng thi c ngun nhit h tr khi thiu nng. C th l in hoc gas, vi cng sut nhit khong 20 kW, ng vai tr bo him khi ma bo, tri m u sut ngy. TI LIU THAM KHO 1. L Vn Vit Mn v cng s, Cng ngh ch bin thc phm, Nh xut bn i hc Quc gia Thnh ph H Ch Minh, Tp. HCM, 2009, 1019 trang. 2. Trn Th Thu Tr, Cng ngh bo qun v ch bin lng thc, Tp 1Bo qun lng thc, Nh xut bn i hc Quc gia Thnh ph H Ch Minh, Tp. HCM, 2007, 489 trang. 3. http://en.wikipedia.org, http://vi.wikipedia.org. 4. http://www.bid.dp.ua/en/, Company BID, production of the macaroni and packing equipment. 5.http://www.fas.usda.gov/pecad2/highlights/2003/11/durum%202003/Durm %20Wheat%20Production%20%26%20Area%202003.htm 5. http://www.freepatentsonline.com/, All the inventions of mankind. 6. http://www.gfood.com.vn, Cng ty c phn thc phm xanh. 7. http://www.ilovepasta.org, National Pasta Association. 8. http://www.nutritiondata.com, NutritionData, know what you eat.

GVHD:NGUYN TH HONG YN