Bai Giang Mon Banh Keo

Embed Size (px)

Citation preview

CNG NGH SN XUT BNH KO Nhm Vn in NI DUNG MN HC Bi m u Phn I. Nguyn liu sn xut Bnh ko Chng 1. Nguyn liu chnh Chng 2. Nguyn liu ph v cht ph gia Phn II. Cng ngh sn xut bnh Chng 3. Cng ngh sn xut bnh quy Chng 4. Cng ngh sn xut bnh m Chng 5. Cng ngh sn xut mt s sn phm bnh khc Phn III. Cng ngh sn xut ko Chng 6. Cng ngh sn xut ko cng Chng 7. Cng ngh sn xut ko mm Chng 8. Cng ngh sn xut ko do Chng 9. Cng ngh sn xut ko Scla Chng 10. Cng ngh sn xut mt s loi ko c sn ca Vit Nam Ti liu tham kho 1. L Ngc T. Ho sinh cng nghip. NXB KHKT. 1998. 2. LBchTuyt,LuDun,HVnThuyt,NguynnhThng, NguynDuyThnh,HongnhHoCcqutrnhcbntrong cng ngh sn xut thc phm. NXB GD. 1996. 3. LNgcT,BicHi,LuDun.Hohcthcphm.NXB KHKT.2001. 4. BicHi.Chbinlngthc.4tp.NXBHBKHNi. 1985. 5. BicHi,NguynThThanh.Kthutsnxutbnhvko. NXB Cng nghip nh. 6. H Hu Long. K thut sn xut ko. NXB KHKT. 1983 7. Biscuits,CookiesandCrackers.PeterWade.Blackieacademicand professional. 8. Biscuits manufacture. Peter R.Whiteley 9. Biscuit, cookie and cracker mannufacturing. Manal 1- 6. Bi m u 1. Tng quan v mn hc 2. Khi nim v bnh ko Bnh: 50% bt (Note: m si, bn, min) Ko: 50% ng 3. Phn loi a. Phn loi bnh b. Phn loi ko 4. Cc tiu chun quy nh vi sn phm bnh ko Vi sn phm Bnh: TCVN 5909 1995 Vi sn phm Ko: TCVN 5908 1995 5. Nhu cu tiu th Bnh ko mt s nc B & Anh:11.33 Kg/ngui/nm c9.42,, M8.97,, c7.22 ,, Php6.67 ,, Tnh hnh tiu th Vit Nam Nm 19800.34 Kg/ngui/nm Nm 19900.7,, Nm 20001.3,, Nm 20051.7,, Bnh Theo xut x: Bnh u, Theo mi v: V (lt, ngt, mn),Mi (Cam, to, du, cam.) Mc ch s dng: dinh dng, trng ming, n king, chc nng Cn c vo nguyn liu chnh: Bnh np, m,... Cn c vo c im cng ngh sn xut:Phn loi Bnh Phng php gia nhit: hp, rn, nng.. Phng php to hnh: p, ct, c.. i tng nghin cu:Bnh qui Bnh m Bnh qui xp Bnh qui dai Cu trc: dai, xp, dn Ko Da vo trng thi: cng (carramen), do, mm([H2O] 3%, 1020% Theo hng v: Cam, chanh, to, du Mc ch s dng: dinh dng, trng ming, n king, chc nng Cn c vo nguyn liu chnh: Bnh np, m,... Theo nguyn liu Phn loi Ko Ko sa: b, da.. Ko hoa qu Kch thcLoi < chng < nhm Tinh du: cafe, soccola Note: Ko chanh < Ko cng hoa qu < Ko cng NGUYN LIU SN XUT BNH KO PHN I CHNG I NGUYN LIU CHNH Nguyn liu chnh Bt Cht to ngt Bt m Bt nng Cc loi bt khc ng Saccarose ng chuyn ha Glucose Fructose Mt tinh bt Mch nha Chng I. Nguyn liu chnh Bt m La mBt m Qu trnh ch bin Trng en Cng Mm Trng en (Nghin) Nghin phn loiNghin ln Ho hngHng IHng II (q = 95 98%) (q =70 85%) Ho hng Hng II Hng I Mt s hnh nh v la m Mt s hnh nh v la m Mt s hnh nh v la m Bt m Bng 1. Thnh phn ha hc ca Bt m Hng bt Thnh phn ha hc ca Bt m tnh theo % cht kh Tinh bt ng chung CelluloseProtitCht boPentosanTro Ho hng 79.01.80.112.00.81.950.55 Hng I77.52.00.314.01.52.500.75 Hng II71.02.80.814.51.93.501.25 Thnh phn ha hc ca bt m ph thuc vo nhiu yu t nh: thnh phn ha hc ca la m, hng bt,.. Note: So snh vi bt go t, bt go np, bt ng, bt khoai, bt snNhn xt 1. Protit Protit Albumin Globumin Glutnin (Glutelin) Gliadin (Prolamin) 5.711.5% 5.710.8% 3442% 4050% Thng chim 20% Protit Tan trong nc Bhatan trongqutrnh nho bt Thng chim 80% Protit Khng tan trong nc Ht nc Gi bt kh Trng n Gi chung l Gluten Hm lng Thnh phn Chim 814% cht kh Ph thuc vo ging la m, kh hu, th nhng, hng, To cht dinh dng To khung gluten Bt m H2O Nguyn liu khc Khi bt nho Protit H2O Cc cht khc Tinh bt Nho Khung Gluten Ra Gluten t Khung Gluten Ph v hnh dng W = 5560% 2. glucid (7075%) Tinh bt 7080% glucid Kch thc + nguyn vn Thy phn (hng cao hm lng tinh bt cao) Kh nng ht ncca khi bt nho Tnh rn chc ca khi bt Kh nng v tc thy phn S thy phnTinh btDextrinMaltose Xc tc Enzyme Axit Glucose Dextrin 15% glucid KN:Hm lng: hng bt Tnh cht Amilodextrin (tm) Eritrodextrin (tm ) ......dextrin (hng hng nht) Acrodextrin v Maltosedextrin (khng mu c trng) (Cht keo) 2. glucid (7075%) Cellulose Khi lng ~ 1500 gc (G), khng tan trong nc % th cht lng bt Ho hng: 0.10.5% Nghin ln: 0.10.5% Hemicellulose Cc mono % khong 28%, c th khng hp th c pentose (C5H8O4) Hexose (C5H10O5) Khng tan trong nc, nhng tan trong kim, d thy phn hn Cellulose Glucid dng keo N: L cc pentosan ha tan khng hon ton (ch yu trong ni nh ca ht) Hm lng: 12% Trng n Dch keo nh hng n t/c ca khi bt nhong nh hng Thnh phn: Glucose, Fructose, MaltoseHm lng: 0.61.8% Tnh ht nc Tnh trng n Qu trnh ln men Qu trnh nng Protit, tinh bt nh hng n cht lng bnh Cu hi v nh ???? 3. Lipit v cc cht ging Lipit (0.42%) Lipit Ngun gc: T phi v l mm Hm lng: cha 7080% lng trn L nguyn nhn gy i kht 2 dng T doGy i kht Lin kt Protit (P) glucid (G) Lm kh nng ht nc a/h n t/c Gluten Cc cht ging Lipit Photphatit ch yu l Leuxithin SterinNhng Vitamin ha tan trong cht bo Sc tHot ng b mt ln Kh nng to nh tng tt a/h n t/c ho nc Protit Tinh bt Cc cht khc Cu hi v nh ???? Cu hi v nh ???? 4. Cht tro v cc cht khc Cht tro Thnh phn: CaO, FeO, P2O5 Hm lng: 0.72.1%, Hm lng cng cao cht lng cng thp (ch tiu nh gi cht lng bt) Cc cht khc Thnh phn: ch yu Vitamin nhm B (B1, B2, B6..) Vitmin PP Thnh phn: ch yu amilasa Proteasa Vitamin Hm lng: th cht lng bt Enzyme Hm lng: th cht lng bt nh gi cht lng bt Cc ch tiu nh gi theo TCVN 4359-86 Trng thi v sinh Mi, v Hng ca bt hm lng cht tro, trng, mn, acid, hm lng Gluten t... Xc nh bng hm lng cm (v qu, ht) c trong bt. Hngcao th tro thp mn c trng cho mc nghin Hng cao th mn cao nh hng Gi tr thc phm Qu trnh keo ha t/c nng bnh Hm lng tp cht Fe s 3 (mg/Kg) m Wbot s 13 13.5% (Ni nh tro ~ 0.40.45%, v ~78.5%) Tc trng n ca Protit, Tinh bt Kh nng ha tan, hh nng ln men.. nh hng n qu trnh nho bt nh gi cht lng bt Cc ch tiu nh gi theo TCVN 4359-86 S lng v cht lng ca Gluten Th hin qua cc bng 2,3,4 nh hngTnh nng bnh Tnh cht ca khi bt nho acid ca bt Tn ti do Mui axit ca photphat Acid bo t do Cc acid khc (lactic, acetic..) Qu trnh thy phn trong bo qun ht, bt Nng Molan (0N) acid tng s Gi tr ~ 35 (0N), hay c pH = 5.86.3 trng Mu trng ngCarotinotit tro T l nghch % lp alrng Khng mu C tro cao Hm lng v (cha nhiu sc t ni nh) Bng 2. Ch s cht lng ca bt m 75%80% tro%0.81.0 Hm lng Gluten t%2728 T l trn sng 29 mt/cm2-0.5% T l trn sng 32 mt/cm2 0.5%s 3% T l trn sng 38 mt/cm2 s 3.0%- Tp cht%s 0.03%s 0.03% T l thu bt Ch tiu Bng 3. Ch s cht lng ca bt m trong sn xut bnh m Hng bt tro % ln Hm lng Gluten % Mu sc% bt cn li trn ry % bt lt qua ry Thng hngs 0.55s 43/5*-> 28Trng hoc trng ng Hng Is 0.75s 35/2*43/75*>30Trng hoc trng ng Nghin lns 0.7s 67/2*38/30*> 20Trng hoc trng ng * T s l s hiu ca ry, v mu s l % bt cn li trn ry hoc lt qua ry Bng 4. Ch s cht lng ca bt m trong sn xut M si Hng bt tro ln Hm lng Gluten % Mu sc% bt cn li trn ry % bt lt qua ry Thng hngs 0.75s 140/3*s 27/2*> 32Hi vng Hng Is 1.10s 19/3*43/35*>32Hi vng nht Hng IIs 1.80s 27/2*38/60*> 25Hi vng * T s l s hiu ca ry, v mu s l % bt cn li trn ry hoc lt qua ry Tnh cht nng bnh ca bt m Lc n ca bt m N: L kh nng to khung Gluten hoc to khi bt nho vi nhng tnh cht xc nh. Do h Protein-Protease quyt nh Bt m mnh Hm lng Guluten cao Kh nng ht nc ln Bt nho n hi D gia cng c hc Kh nng sinh ng v to kh Hm lng ng Cht lng bnh: ngt, mu sc... To CO2 (ln men) To mu sc, mi, v (Cramen, Melanoidin..) (Hmlngngtrongbtmkhong 23%,vibnhmyucul5.56%,do kh nng ng ha ca bt khi chun b bt nho.Bt m hng cao c kh nng sinh ng hn hng thap, ni chung bnh m lm t bt m c kh nng sinh ng km c th tch nh v mu sc v bnh km..) Kh nng to kh c trng bng lng CO2 trong 1v thi gian ca 1v bt nho c nho trong 5h, thng dng v VCO2 Hm lng ng v kh nng sinh ng ca bt Cch xc nh PP x da trn nhng t/c l hc of Gluten t hoc ca bn. C s SX thng nh gi theo cht lng ca Gluten t Cc loi bt khc Bt khc Mc ch s dng Gim gi thnh Ci tin k thut, i mi cng ngh.a dng ha sn phm, ph hp th hiu Yu cu vi bt thay th To Gel tt vi bt m T l Gluten, amylopectin VD Bt mnhBt yu Bt nng Bt yuBt mnh Vitamin C Nhng yu cu c th ca bt nng nh bng diBng 5. Yu cu ca bt nng Ch tiuHm lngCh tiuHm lng Mu scTrng sngHm lng tros 0.4% Mi vKhng c mi v lHm lng cht xs 0.15% Hm lng tinh bt> 85.5%Hm lng Fes 5mg/100gbt ms 12%Tp cht, su mtKhng c Bo qun bt Bo qun bt Nhng biu hin suy gim cht lng ca bt Vn cc do ht nc i kht do oxy ha cht bo Do vi sinh vt Nhng yu cu ca kho bo qun Wkk s 85%, thong mt kk = 34 m/s T0 ca kho bo qun = 15250C Kho chng dt, chng m... Sp xp hp l Xp bt theo tng dy, khong cch ti thiu 2 dy l 1m. t bt trn k, cch mt t 0.50.7 (m) Chng bt khng cao qu 2 (m). Thng xuyn kim tra kho bo qun, mi, su b. ng Saccarose (C11H22O11) ng Sac c im tnh cht Mpt = 342, d = 1.588 (g/cm3), t0nc = 185(0C), = 66.5 . Ho nc, ht nc khi Wkk > 90% Rt d ha tan, c kh nng ha tan Tng theo t0 a/h bi cc cht khc, G, F, MTB... C11H22O11 +H2OC6H12O6C6H12O6 + B thy phn trong mt axit, Enzyme Enzyme H+ GlucoseFrutose B phn hy bi nhit , khi t > 1800C (p Cramem) Cc yu cu k thut, th hin bng 6 Bng 6. Yu cu k thut vi ng Saccarose trong sn xut Bnh ko Ch tiuHm lngCh tiuHm lng Hm lng Saccarose> 99.7%Hm lng tros 0.15% Hm lng ng khs 0.15%pH7 Hm lng ncs 0.05% Mu scTrng tinh ng Glucose, v ng Fructose ng Glucose v ng Fructose ng Glucose dng dung dch th ho nc hn dng tinh th D tan trong nc v tan tng theo nhit Ht m Dng tinh th t ho nc ht m khi Wkk > 85% Glucose Rt kh kt tinh so vi cc ng khc Kh nng ht m tng khi gia nhit Aldehit,cc hydroxylmetyl Frucfuron, cht mu Cc cht mu sm hn b phn hy bi t0 H+ OH ng Fructose Ht m Rt d ht m Khi Wkk > 40% R ha tan Nhy cm vi nhit , to ra sn phm xm mu ScmtcaFructoselm chosnphmbnhkotng khnnghtm,hnch thigiansdng,tng docabnhsnphm,kh nhhnhdonghincu s dng hm lng hp l ng chuyn ha ng chuyn ha N ng nghch o: l sn phm thy phn ng Saccarose di tc dng ca H+, hoc Enzyme (Saccarosae or investase) theo phng trnh: ng chuyn ha: l ng nghch o khi t l Glucose v Fructose l 1:1. Do khi thy phn hon ton Sac ta thu c ng chuyn ha C11H22O11 +H2OC6H12O6C6H12O6 + Enzyme H+ GlucoseFrutose unhc imkhi dngng chuynha trong sx ko u im Ch ng trong sn xut Ch ng nguyn liu Thc hin v ch ng c cng ngh nht thp t bt D khuy trn Ko sn phm c cht lng cao Nhc im: hm lng ng khu cao ko d b chy tiu th ngay Mt tinh bt Mt Tinh Bt N: l sn phm thy phn tinh bt khng hon ton bng axit hoc enzyme (C6H12O5)n +nH2O H+ Glucose + Maltose + DextrinMt tinh bt Enzyme Thnh phn ca MTB, gm Glucose, Maltose v Dextrin ngoi ra cn cha mt s thnhphnkhcnh:Tinhbtchathyphn,Fructosedochuynhat Glucose, Saccarose, v cc Dextrin khc nhau... Vai tr ca MTB trong sn xut bnh ko Lm cht chng kt tinh rt hiu qu Glucose lm tng Kh nng ha tan Lng ng kh Tnh ht m Khng ch hm lng ng kh s 15% Maltose ngt ~ Saccarose t a/h n ha tan ca Saccarose ln Dextrin ln Chng kt tinh tt Do, dnh Ngn cn truyn nhit kh nng ket tinh lai ca Sac Gim ngt Lm tng hm lng ng tng s Lm tng cht lng sn phm: ci thin cng, dn,trong, ngt... Mt tinh bt Quy trnh sn xut Mt tinh bt bng acid Tinh bt Dch ha(2528 Bx) ng ha Trung ha Ty mu Lc C c Mt tinh bt (80 Bx) Than hot tnh Na2CO3 HCl, t0 B lc t % ng kh 37% t0 ng ha Nhit pH Thi gian Mt tinh bt Mt s ch tiu ca Mt tinh bt Mc ng ha N: l hm lng ng kh (tnh theo Glucose) trong MTB 3 mc Thp: G(1011%), M(1112%), D(7879%) Trung bnh: G(2021%), M(2122%), D(5557%) Cao: G(4041%), M(4142%), D(1516%) a/h: mc cao hm lng ng kh cao ngt tng & do tang axit ca bt N: acid ca MTB l s ml dd NaOH 0.1N trung ha va 100 gram cht kh trong Mt tinh bt. Gi tr thng = 2527, nu cao /h n kh nng chuyn ha ca Saccarose Mch nha Mch nha N: l sn phm thy phn tinh bt nh Enzyme -amilase Thnh phn chnh l Maltose (8085%) Ngun thu Enzyme t thc mm hoc t vi sinh vt Quy trnh sn xut Mch nha t bt go np Bt go np Dch ha(1516 Bx) ng ha Lc C c Mch nha (80 Bx) Enzyme B lc (320C,48h) CHNG II NGUYN LIU PH 2.1. sa Sa Mc ch To hng v thm ngon cho sn phm To xp cho bnh To mm cho ko Nng cao gi tr dinh dng cho sn phm bnh ko Dng s dng: ti, c (c hoc khng ng), bt Cc tiu chun vi nguyn liu sa bng 7 Bng 7. Cc tiu chun vi nguyn liu sa Sa tiSa cSa bt Ch tiuHm lng %Ch tiuHm lng Ch tiuHm lng % Protit3.3Protit8.88.9%Protit26.5 Lipit3.7 m26.5% ms 3.5 Nc87 acid48Lactose38.5 Lactose4.7Saccarose4044.5%Khong6.5 Khong0.7Cus 5.10-6% Hp cht N2 Casein Albumin Globumin 3.3 2.7 0.4 0.2 Sns 10-4% Pbs 2.10-6% 2.2. Trng Trng Mc ch To hng v thm ngon cho sn phm To xp, cha Albumin c kh nng to v gi bt kh To mu vng cho bnh Nng cao gi tr dinh dng cho sn phm bnh ko Dng s dng: ti, lnh, bt Cc tiu chun Trng ti: nguyn vn, khng ln tp cht, mu sc ng u, khi soi th trong sut, mu hng nht, c 1 chm hng trong, khi lc khngku,chmtrongddNaCl10%.Trngboqunlu:vkh hn, khi soi c mu , c vt ln trong ti kh, khi lc nh th ku, khibtrongddNaCl10%thllng,khipracmihinh. TrongSXBKtuytikhngdngtrngbhng(khilcku, khi soi c, khi p ra c mi chua, thi (H2S) hoc c mi mc Trng lnh N: l khi trng c nh u lng trng, lng c lm lnh n -230C, c th b sung ng hoc khng Yu cu: W s 75%, Hm lng Protit 10%, Hm lng cht bo 10%, acid 15, khng ln tp cht, v khi tan bng khng c mi v l.Bt trng N: l sn phm ca qa trnh sy trng ti. Cc dng bt trng: Bt lng , bt lng trng, bt trng nguyn (gm c lng trng, ) Yu cu vi bt trng ti bng 8. 2.2. Trng Bng 8. Cc tiu chun vi nguyn liu bt trng Ch tiuBt lng Bt lng trngBt trng nguyn Ws 5%s 9%s 9% Protit > 45% Lipit> 50%s 1%> 35% tans 50%> 90% > 85% tros 5%s 4% acids 35%Kims 10% MuVng da camTrng ngVng xm Trng ti Kim tra, la chn (2225 Bx) Loi v nh trn u Say Bt trng (40 Bx)C c 2.3. Cht bo Cht bo Mc ch To hng v thm ngon cho sn phm To dn, xp. Lm cht chng dnh khi to hnh Nng cao gi tr dinh dng,tng sinh nng lng Dng s dng: du thc vt, m ng vt, b.. Du thc vt Chy du D b oxy ha Cc ch tiu, th hin bng 9 Bng 9. Cc tiu chun vi nguyn liu Du thc vt Ch tiuDu cacaoDu daDu hng dng Tnc (0C)323620283040 tdd (0C)222714151618 Khi lng ring (g/cm3)0.920.9250.9260.9210.931 Ch s acid11.5-- Ch s It3.43.6510119144 Ch s x phng ha192 200192 200182194 MuVng nhtTrng 150C- Mi vThm d chu-- 2.3. Cht bo B N:Tn ti di dng nh tng.Thnh phn: Cht bo > 83%, Protit = 11%, Khong = 0.2%, W = 15.2% Nhit nng chy, bo qun: T0nc= 30350C, T0dd= 15250C, T0bq= -10-120C Cht bo c Hydrogen ha CnH2nCOOH + H2CnH2n+1COOH CnH2n-1COOH + 2H2CnH2n+1COOH Pt Dng s dng Margaring Shorterning T0nc= 40500C Hm lng cht bo > 80% a trc tip vo sn xut Bnh ko T0nc= 40450C Hm lng cht bo > 90% Dng ch yu rn, chin (T0dd= cao) B Tn ti di dng nh tng.M T0dd= thp T0nc= cao Du TV Nh ha, hot ng b mt To lp du dinh, bin mi, gim gi tr cm quan T0nc= thp, T0dd= thp Du hng dng, du bng, du lc, du socola.. Cht ph gia Cht ph gia to cu trc: Polysaccarit (peptin), Polypeptit (Gelatin..), Protein (Albumin..), Tinh bt (tinh th + bin tnh), Agar-agar, Aalginat, carrageenan.. Cht ph gia Cht to mi: tinh du (hng to, chanh, du, cam..), Ester tng hp... Cht to v:NaCl, ngCc acid thc phm nh: acid citric, tactric, malic...Cht to mu:T nhin Tng hp Nhm A: Nhm B: Nhm C: Yu cu Khng c c tnh Sn phm chuyn ha khong c c tnh C tnh ng ha cao tinh khit > 60%, cn li l cht mu khng gy c Cht to xp, nPP sinh hc: dng VSV CO2 xp n Ln men PP hc NaHCO3: lm bin tnh tinh bt to mu vng tuoi 2NaHCO3Na2CO3 + CO2 +H2O t0 (NH4)2CO3NH3 + CO2 +H2O t0 Pt Cht nh ha: l cht lm tng lin kt, gm cc photphatit thc phm (leuxithin) Cht to bng v tr gip to hnh: nh Paraphin, sp ong, sap c voi... (NH4)2CO3: to NH3 gy mi Cht chng oxy ha CNG NGH SN XUT BNH PHN II CHNG III CNG NGH SN XUT BNH QUY 4.1. Quy trnh cng ngh Bt m Bt nng Nguyn liu ph (ng, trng, sa, b, mui) S chNho btp to hnhNng CnCt to hnh Vn Lm nguiPhn loiBao giSn phm Thc n gia sc Nghin 4.2. Gii thch quy trnh 4.2.1.S ch nguyn liu 4.2.2.Nho bt 4.2.3. To hnh 4.2.4. Nng bnh 4.2.5. Hon thin sn phm 4.2.6. Bao gi v bo qun 4.2.7. Mt s tnh ton trong sn xut bnh quy S ch nguyn liu Bt m Bt nng Bt nguyn liu Sng ry Mc ch Trng thi thch hp hn Loi tp cht (t, ct, su, mt, vn cc) ngng schBt ng Sng ry Tp cht, vn cc Nghin nh My nghinS dng (d = 12 100 m) Cht bo (thng dng shorterning) Gia nhit n nhit bt u nng chy Dung dch cht bo S dng Bo qun (nh ha tt) Bo qun D ha tan [ ] cao Khng c tinh th T gia nhit < tnc rn khng ng u T gia nhit > tnc rn khng ng u Thuc n (tinh th) Ry Ht nh d = 11.5mm Tp cht, vn cc Bt TN Nghin nh Ry d = 2050 m + H2O T0 = 25300C Dung dch Nho bt Bo qun Ph gia (nu cn) (Phn b ng u) Trng tiDch trng Lng trng Lng Hn hp Dung dch ng u nh trn Bo qun t 2h S dng Bt trngDung dch ng nht + H2O T0 = 25450C (Bin tnh protein, protease) [ CK] = 7075% Thuc n Trng Trng ti Bt trng Sa Sa ti Sa c Sa bt Kim tra cc ch tiu cht lng Thnh phn ha hc Bo qunS dng (Sa ti t 30 pht) Kim tra cc ch tiu cht lng Thnh phn ha hc Ha tan + H2O T0 = 25300C Dung dch [ CK] = 2530% Bo qun S dng Vani (Valinin)Dung dch [ CK] = 4550% Ethanol T0 = 45500C Trn vi Saccarose T l vani/g = 1/12.5 Bo qun S dng Nho bt N: l qu trnh phi trn bt m + nguyn liu ph + H2O + cc cht khc Khi bt nho di tc dng c hc Yu cu ca khi bt nho C Wbn thch hp Protein, tinh bt.. ht nc trng n To hnh, nng, cn.. Ha tan cc cht cn ha tan nh ng, sa, thuc n... Thng Quy xp: Wbn = 1620% Quy dai: Wbn = 2026% (tnh ton lng nc a vo) Khi bt phi ng nht T0 nc s dng D ha tan T0 = 40450C Khng lm bin i cc hp cht Kh nng o trn Phng php o trn Thit b o trn Thi gian o trn Kh nng ha tan ca cc cht, kch thc... Thtnhobt:Sac+mui+chtbo+trng+ sa+tinhdu+nguynliuph(MTB,ng chuyn ha, mt ong) Khi ng nht + bt m + thuc n + bt thay th + bt m cn li Thi gian nho bt Yu cu v cht lng khi bt nho Bnh quy dai + Khng b t, nt khi cn + Do n hi, t bt kh v bt kh phi rt mn Bnh quy xp + Do, ti ( n hi thp) + Bt kh va phi v mn + Thng Wbn(dai) > Wbn(xp) S hnh thnh khi bt nho Vai tr chnh Protein Tinh btChng l h/c cao phn t: Mpt = vi chc vi trm nghn v C a nc, khng tan trong nc, d ht nc v trng nGi c mt lng nc ln L thuyt lin kt Pha I Nhm ho ncSonvat ha (Trong v ngoi) + H2O Ta nhit H2O trng thi lin kt Lin kt ha hc yu V tg t (khng ng k) Lng nc lin kt = 3035% Pha II ng lc (P thm thu) Cu trc bc cao ca protein Cu trc ca ht tinh bt Cu to ca protein: o-Gliadin < |-Gliadin th) nh hng ca ng a/h n kh nng ht nc ca khi bt nho Dng kim sot kh nng ht nc ca bt nho: nu [g] | [g] | th kh nng ht nc ca protit, tinh bt + bt nho nho. Nu [g] | 1% th kh nng ht nc ca bt nho +0.6% a/h n P d ca khi bt nho: Pd = PT - PN PN | Pd + ht nc + nh hng ca ngKh nng trng n + H2O t do | bt nho nho, dnh lin kt pr H2O, tinh bt - H2O + (nc lin kt) Bt nho bnh quy xp PT: l p sut thm thu ca cc thnh phm bn trong ht btPN: l p sut thm thu ca cc thnh phm cht tan bn ngoi ht bt (albumin, Globulin, ng, cc cht ha tan khc) VD: Wbn nh = 1622% [g] ln = 2835% Thi gian nho ngn a/h n trng thi vt lMm Nht Khi bt nho nho, dnh Cn, to hnh (khun) Khay nng Kch thc ht ng nh Bt nho bnh quy dai Wbn cao = 2225% [g] thp hn = 2430% Thi gian nho di Kch thc ht ng c th ln hn Bnh m: ln men CO2, Carramen [g] cao To mu, mi: Carramen, Melanoidin.. nh hng ca cht bo a/h n do C a/h tt hay xu cn ph thuc vo Kh nng lin kt gia cc phn t (lin kt a bo or khng) Khi hm lng tng ( trong gii hn) do, xp Kh nng gi bt kh xp nh hng ca cht boMc phn tn ng u Thnh phn cht bo:To mng mng Bao trm Bi trn Ht bt gi c bt kh xp To mng mng Cao Pd + kh nng ht nc, trng n + Thp bt nho kh, di, bnh mau xp Tt cht lng bt nho tt nh ha Lm nh ht cht bo | bn ht cht bo Phn b ng u Cht nh ha thng dng Diglixerin Strerin ca sorbat Photphatit thc phm (ch yu l leuxithin) nh hng ca cht bo Sinh hc Ha hc Protit ng: (G, F, M, D) Tinh bt nh hng ca thuc n(NH4)2CO3 NaHCO3 Cc cht khc Sinh trngv pht trinca VSV - Kh: CO2, NH3 - Cht d b nhit phn to kh - Cht d bay hi bi nhit Xp T0, Q Kh: NH3, H2O mu vng, v khai Kh: CO2, H2O, mu vng ti, v thm ngon Hn hp NaHCO3 v (NH4)2CO3

Hm lng: 0.30.5% bt m Bt nho xp 0,4% NaHCO3 + 0,05%(NH4)2CO3

Bt nho dai 0,7% NaHCO3 + 0,08%(NH4)2CO3

(So vi bt m) (So vi bt m) Bnh quy 8590% NaHCO3 + 1015%(NH4)2CO3

nh hng ca bt m Tinh bt Mt tinh bt v ng chuyn ha Trng Sa Cho bt nho do (e hm lng Ap), ti, xp Trong nng Dng hm lng thch hp Tng mm, ti, xp nh hng ca nguyn liu khc ng chuyn ha caramen ha to mu cho bnh Tng tnh ho nc ca bt Tng cht lng, tng hm lng cht d hp th Lng trng Tng cht lng, tng hm lng cht d hp th Tng ti, dn(do c cha cht bo m gluten d lin kt) Dextrin: tng nhn, bng (b quy dai) Nhiu bnh qu dn, d gy [ ] = 1315% MTB dng trong bnh quy dai, hm lng 2% nu qu ln th nht, dnh a/h n cng on khc Albumin to bt, kh to xpBuxithin l cht nh ha tt Caroten to mu vng tui Hm lng Xp: 4.55% bt m Dai: 33.5% bt m m ca khi bt nho Yu cu ca khi bt nho a/h ca m Cc yu t a/h n Wbn Lng nc a vo Ha tan cc cht ha tan (ng, bt n) C Wbn thch hp (thy thuc vo tng sn phm) Phi ng nht (cc phn t phn b ng u) Tc hnh thnh khi bt nho W cao th t nho gim m ca khi bt nho Kh nng ht nc v trng n cc cht Lng nc a vo Kh nng ht nc ca nguyn liu Wbn, | th lng nc a vo | Loi sn phm (xp < dai) a/h n cng ngh: t nho, t nng, cn to, to hnh Sn phm (xp Wbn = 1622%, dai Wbn = 2225%, ),Cng ngh Hng ca bt (hng cao th Wbn thp)Kh nng ht nc ca nguyn liu m ca nguyn liu Cc yu t khc Xc nh lng nc a vo c bn O Hm m m =2vibnCKbnWmm=100100 .Trong :O Hm2 : L lng nc a vo trong mt m (Kg) mbn: L khi lng khi bt nho trong mt m(Kg) mc: Tng nguyn liu ca mt m nho(Kg) mCK: Lng cht kh c trong nguyn liu(Kg) Wbn: m ca khi bt nho(%) Bi tp: Tnh lng nc cn thit nho bt c cng thc sau: cho Wbn = 21% Bt m: 100 (Kg), W = 12%, Mui n: 0,625 (Kg), W = 6% Bt nng: 25 (Kg), W = 12%(NH4)2CO3 0,065 (Kg), W = 16% ng: 31,25 (Kg), W = 0,05% NaHCO30,65(Kg), W = 16% Sa bt: 1,25 (Kg), W = 12% Bnh hi lu: 6 (Kg) W = 4% Shortening: 20 (Kg), W = 2%Hng liu: 0,1 (Kg), W = 0% Trng ti: 33,75 (Kg), W = 12% Nhit ca nc a vo T0 nc ( t0 khi bt nho) a/h n tnh cht l ha ca bt Kh nng ht nc, trng n Kh nng to gel Kh nng to h ha tinh bt Ha tan cc cht Hot ng ca enzyme a/h n tnh cht l ha ca bt Nhit nguyn liu vo T0 ca nc Bin i cc thnh phnMa st cc phn t Mi trng xung quanh L hc: ha tan, ht nc (pha I) Ha hc: phn hy thuc n iu chnh nhit khi bt nho iu chnh nhit nguyn liu vo iu chnh nhit nc a vo iu chnh nhit mi trng nho bt Thi gian nho bt L mt trong nhng thng s quan trng trong qu trnh nho bt a/h n Cc yu t a/h n t nho t/c l ha ca khi bt nho Thi gian nho Mc ht nc, trng n Gluten, tinh bt Nguyn liu: (hm lng, cht lng gluten, m ca nguyn liu, t l cc thnh phn nguyn liu) Cng ngh, thit b: (phng php, nhit nho, thit b nm ngang, dng, lin tc, gin on, kiu cnh khuy bn ca khung Gluten c to hnh Kh nng o trn (mnh, ng u) Yu cu ca sn phm Cc yu t khc. S phn b ng u cc thnh phn nguyn liu Mc ha tan cc thnh phn cht ha tan (nht l ng, mui, thuc n) Dai > xp t dai = 40 65 pht t xp (ng) = 20 25 pht t xp (h) = 20 25 pht Thit b nho Thit b nho gin on e Nguyn liu Gi Trc quayCnh khuy u im + n gin, d ch to + Thao tc d, u t thp Nhc im Nc + ng + mui + cht bo + trng + nguyn liu ph (ng chuyn ha, MTB..) + sa + tinh du Khuy trn u trong trong thi gian (t = 23 pht) ri + bt m sau nho ng nht ri + thuc n nh trn trong thi gian (t = 45 pht) ri + bt thay th v + bt m cn li, tin hnh nho tip trong thi gian (t = 1550 pht)+ Cht lng khng n nh Th t nho bt + NS thp, c gii, t ng thp Tha mn: ng, mui dng tinh th ha tan trc bt nho xp (nghin nh) Cht bo (nh ha, a trc bt nho khng lm gim t0 ca cht bo) Thuc n Thuc n c tnh kim (trnh nguyn liu c tnh acid) Trnh s phn hy smTrnh s phn lyThit b nho kiu nm ngang Thit b nho lin tc Thit b nho Bt m Khi bt nho u im Nhc im + Nng sut ln, cht lng ng u, n nh + m bo v sinh, c gi, t ng ha cao + Yu cu chuyn mn cao, chi ph ln + Phc tp, cng knh Nguyn tc: G I: chun b dch nh tng: Nc + ng + mui +nguyn liu ph (ng chuyn ha, MTB..) + tinh du khuy trn u vi e = 200300 v/p trong t = 23 pht to khi ng nht ri + sa + cht bo + trng khuy trn vi e = 15001800 v/p trong t = 1.53 pht to thnh khi ng nht. G II: Nho bt Khi ng nht + bt m (e = 2530 v/p Xp t = 23 pht Dai t = 812 pht) Thuc n Xp t = 23 pht, e = 1015 v/p Dai t = 58 pht, e = 5060 v/p Bt thay th + bt m cn li Xp t = 710 pht, e = 1015 v/p, Wbn=1620% Dai t = 2025 pht,e = 1520 v/p, Wbn =2025% Nhit nho Xp t0 = 26280C Dai t0 = 35400C) Cu to: (hv)+ Dng ni hai v, iu nhit, c cnh khuy To hnh 2.3.2. Cn khi bt nho Cn Xut hin ng lc Ngang Dc To hnh d dng Gi c hnh dng tt sau khi to hnh do | cng, do+ nhtSau khi cn Xut hin ng lc Gluten sau khi cn Tnh n hi + Mch phn t gluten | do cc phn t b t c ni lia/h n CL bnh Phn b, loi b khng kh tha ng u B mt bnh tr ln bng, p hn dn, n |, d to hnh K thut cn Thit b: my cn trc p, d gim dn, sau mi ln cn yn mt thi gian khung gluten bin dng dn, v phc hi 1 phn khung gluten S ln cn e Cng ngh, thit b, nguyn liu, sn phm, cht ph gia Dai > xp Ho hng > hng I > hng II Thi gian yn khng qu di do Bay hi nc trn b mt To lp v trn b mt Hot ng ca enzyme, VSV Bnh nt, gim CL K thut cn K thut cn 2.3.2. Cn khi bt nho B sung: Phn d tha sau khi cn, phn bt nho khc NaHSO3 (gim s ln cn) (lin kt) Cht chng dnh (tinh bt, khng kh nng) ln trc cn At = tbn - tmt Tc bay hi nc trn b mt iu chnh hm m ca khi bt nho Thng At 70C Phng php yn khi bt nho Trnh chng khi bt ln nhau (t0 | ) KK = 8590% ph lp vi du 90mm70508060 Gp i Ho hng: s b 5 ln 90mm 70 50(gp i i chiu) 80 60(sau mi ln yn 1060 pht) sau cn tip 4 ln 35mm 20 (gp i i chiu) 25 10 23mm To hnh * To hnh bnhquy dai (dp hnh) Khi bt nho FF Bnh sng Dy ct Khun Cu to (hnh v) + Khun c mp c mi sc + H thng dy ct u im + Hnh dng a dng, phong ph Nhc im + Tn hao ln + Nng sut nh To hnh Cu to (hnh v) u im + Hnh dng a dng, phong ph + Nng sut cao, c kh ha, t ng ha cao + Sn phm ng u Nhc im +Cng knh phc tp . . . . .. .. . . . . . . .. Khi bt nho 1 4 3 5 2 6 1: Trc to hnh 2: Trc p 3: Bng ti to hnh 4: Bng ti nng 5: H thng phun cht chng dnh 6: Dao ct 2.4. Nng bnh 2.4.1. Ch nng bnh G I TKK = 1801850C khng qu cao hnh thnh v ngn cn truyn nhit, m, kh v chy, rut sng Tbm = 1001050C,TTT = 70750C qu trnh chuyn nhit m H hatinh bt v tinh bt, protit bin tnh. lm bnh chn Phn hy thuc n khTo p sut (do t0 cao) Thot ra ngoi trng xp Bay hi ncKhong trng T0 cao xp t nng (ekch thc bnh)thng t1 = 11.5 pht KK = 6570% (khng qu thp v khng qu cao) a/h 2.4. Nng bnh 2.4.1. Ch nng bnh G II TKK = 2502550C khng qu cao bnh chy, qu thp carramen, maye thp ( tng cng phun, qut lp nc ng) Tbm = 1801850C,TTT = 1001050C qu trnh chuyn nhit m To v bnh: TB, pr, cc cht khc bin tnh (mt nc t0 cao) v Carramen, melanoidinMu sc Mi v, hng thm c trng t nng thng t1 = 11.5 pht KK = 4045% G III TKK = 1801850C Tbm = 1101150C,TTT = 1001050C truyn m t nng thng t1 = 11.5 pht KK = 4045% 2.4.2. Nhng bin i trong qu trnh nng bnh Nhng bin i Bin i vt l Bin i nhit Bin i khi lng Bin i th tch v khi lng ring Bin i mu sc Bin i ha l Bin i m Bin i h keo Bin i trng thi Bin i ha hc Bin i ca tinh bt Bin i ca ng Bin i ca protit Bin i ca cht bo Bin i ca cht khong Bin i nhit At1 At2 At3 G1G2G3 t (pht) t0C 1801850C 2502550C 1801850C T0 si T0 v T0 tm Khi lng gim Hi nc | (Wbn = 1625 710%) Phn hy cc cht bi nhit Thuc n kh thot Cht khc kh, d bay hi.. Mt phn nc lin kt b tha ra ngoi Th tch tng do Thuc n CO2, NH3 p lc khong trng Kh khc: V| ( t0 cao) bay hi khong trng S phn b ng u ca thuc n, kh, v cc cht d b nhit phn a/h quan trng n s tng th tch, kch thc v hnh dng bnh sau khi nng NaHCO3 80900C, (NH4)2CO3 55600C Hi nc p lc ( t0 cao) bay hi khong trng Mu sc Vng (nguyn liu) Trng (kt thc giai on I) Trng Vng ti (kt thc giai on II) Vng ti Vng kh (trng) (kt thc giai on III) Carramen Melanoidin Phn hy thuc n Phn hy cc cht khc + To mu vng ti + Hng v c trng + | gi tr cm quan + | cl sn phm e t0 nng, thnh phn cht d nhit phn: ng, a.a, NaHCO3 Bin i m + Trong l nng lun duy tr mt lng m ty thuc vo tng giai on nng + bin i m lun tin hnh song song vi bin i nhit + c trng ca bin i m l qu trnh dch chuyn m cn bng vi mi trng Bin i m GI: Ngng t hi trn b mt bnh Chn lch t0 (t0KK = 1801850C, T0b bnh = 28320C) Chn lch m (KK = 60750C, b bnh = 16250C) Ngay sau At1 | Gradien nhit (v trung tm) | ng lc dch chuyn m vo trong Wbnh (TT) | 1.21.5% (dng nhit m: dna) Song song vi dng nhit m cn tn ti dng dn m t trong ra ngoi do s chnh lch m (Gradien m (trung tm v)) (dng m nhit : da) t u dna> da (thng dna=1.61.7 da) Wbnh (TT) | trong qu trnh nngdna gim dn (do gradien nhit gim) v da tng dn n thi im no y th dna = da (cn bng) n cui qu trnh th ch cn da GII: Bc hi nc din ra mnh lit Wbnh gim vi v = const Hin tng bay hi ngy cng tin su vo trung tm do t0TT = tsi Trong giai on ny ch yu din ra dng da GIII: da gim dn ~ 0 do nc t do thot ra ngoi ch cn nc lin kt Mt phn nc lin kt lp v b bay hi chun b cho s hnh thnh v Bin i h keo Protit Trng n tt t0 = 30400C khi t0 cao hn trng n gim Khi t0 bnh > 500C ng t v tch nc To h keo Nc tch ra c tinh bt hp th Tinh bt Trng n tt t0 = 40600C khi t0 cao hn h ha t0 ~ 800CKhi h ha tinh bt ht mt lng nc ng k lm kh bnh Bin i trng thi Hnh thnh v Vai tr ProtitMt nc, bin tnht0 = 50700C Tinh bt H ha, mt nc t0 Cc cht khc Bin i t0 Cu trc mao xp c hnh thnh Cu trc mao-xp-keo-m Thnh phn khc (ng..) V bnh t nng Hnh thnh v sm Ngn cn qu trnh truyn nhit, dn m, thot kh Ngn cn thay i th tch, to cng c hc chu lc.. (chnh thi gian hnh thnh v thch hp) Tc hnh thnh v T0nng: t0 nng | th t hnh thn v +KK: t0 nng | th t hnh thn v | (KK GI = 6570%) Wbn: Wbn | th t hnh thn v | (t dai > t xp) xp bnh: xp | th t hnh thn v Cc yu t (thnh phn, t/c khi bt nho, hnh dng, kch thc.. Bin i ha hc Tinh bt khng ha tanTinh bt ha tan + dextrin Nhit phn | 150%| bng ng + do (carramen, melanoidin..)(xp gim nhiu hn giai) Protit t bin i Albumin, Globulin, Gliadin + Gluten = const Cht bo Gim mnh cn310% ban u B bay hi (do cc ht mixen lin kt khng bn), b chy Ch s I2 gim, ch s acid bin i khng theo quy lut no Cht khong P gim Cc cht khong khc t bin i Hon thin sn phm Lm ngui bnh Bnh sau khi nng T0v = 1101150C, T0TT = 1001050C,Lng nc trong bnh kh ln Bnh d gy, dnh, nt Lm ngui G I: G II Phi lm ngui T0 bnh = 40450C,T0KK = 40600C, eKK = 34 m/s, KK = 7075% Phun hng T0 bnh = t0KK + 230C T0KK = 20300C, eKK = 34 m/s, KK = 7075% t lm ngui T0KK, eKK KK | t lm ngui | thng KK = 7075% Hin tng gim trng lng Hi nc bay hi Cc cht d bay hi khc Gim n mbnh = const Hin tng rn nt bnh Do At = tbnh tmt gin n cc lp khng ng u e vo Nguyn liu (cht lng, s lng gluten, cht bo) Kch thc(dy, mng), hnh dng (vung, trn) At: thng At = 15400C KK, T0KK , eKKthng KK = 7075%, eKK = 34 m/s Hin tng kh b mt Do bc hi nc trn b mt (ng lc bay hi nc qu mnh) e Vo tc bc hi nc (eKK , T0KK, KK ) Hon thin sn phm Phun hng Mc ch To hng v thm ngon, c trng cho sn phm Tng gi tr cm quan (mu sc, mi v) Tng gi tr dinh dng Bo qun Hng v thng dng Hng thm t nhin Hng thm tng hp (tinh du cam, chanh, to, chui) Acid thc phm Xiro tinh du (a dng, phong ph) T l ng/nc = 1/1.1 T0 nu = 1101150C, t nu = 57 pht Lc lm ngui n t0 = 40450C Bao gi v bo qun 2.6.1. Bao gi Mc ch m bo xp, dn (chng m, kh..) Tng gi tr cm quan (mu sc, hnh dng) Bo v cc hp cht d bay hi khng thot ra ngoi (hng, v) Chng xm nhp ca vi sinh vt Cung cp thng tin sn phm cho ngi tiu dng Thc hin bng thit b bao gi chuyn dng 2.6.2. Bo qun bnh Bin i m e KK(KK opt = 7578%) Kh nng i lu ca khng kh (thng eKK = 34 m/s) Wbnh Tnh cht chng m ca bao b Cht bo D b oxy ha (t0 cao, nh sng, O2KK) i kht Tc oxy ha e Mc bo ha ca cht bo Ch s I2 ( | | ) Mui (c bit l mui Cu2+), nh sng Cht chng oxy ha (fructose, i mch, phophatit, VTM C Ch bo qun t0 opt = 18200C, KK opt = 7578%) t bo qun = 3 6 thng B tr, sp xp hp l (trong kho bo qun) 2.7. Mt s tnh ton trong sn xut bnh quy Gi s trong sn xut bnh quy xp ca mt nh my c nng sut 2 tn/ca v c thc n nh sau: Bt m 100 Kg chm lng cht kh 86% ng Saccarose 40 Kg.......................99,9% Trng 10 Kg.......................70% B 5 Kg........................90% Thuc n 1 Kg........................12% Wbnh= 5%, tiu hao trong qu trnh sn xut l 2%, Wbt = 20% Khi lng cht kh) ( 58 , 137 % 12 1 % 90 5 % 70 10 % 99 , 99 40 % 86 1001Kg x x x x x m = + + + + =Khi lng bt nho) ( 975 , 17180 100100. 58 , 137100100.11 2KgWm m ===Lng nc cn b sung cho khi bt nho) ( 975 , 15 ) 1 5 10 40 100 ( 975 , 1712 3Kg Nguyenlieu m m = + + + + + = =Lng cht kh cn li sau ch bin) ( 83 , 1341002 100. 58 , 137100100.1 4KgTm m ===Lng sn phm theo thc n) ( 93 , 1415 100100. 83 , 134100100.24 5KgWm m ===Vi nh my sn xut nng sut 2 tn/ca ~ 250Kg/h do Lng bt m cho mt ca ) / ( 5 , 1 ) / ( 15 , 140993 , 1411002000 200056ca T ca Kg xmmx mbot~ = = =Lng ng cho mt ca) / ( 57 , 0 ) / ( 66 , 56393 , 141402000 200057ca T ca Kg xmmx mduong~ = = =Lng trng cho mt ca) / ( 92 , 14093 , 141102000 200058ca Kg xmmx mtrung= = =Lng b cho mt ca) / ( 45 , 7093 , 14152000 200059ca Kg xmmx mbo= = =Lng thuc n cho mt ca) / ( 1 , 1493 , 14112000 2000510ca Kg xmmx mthuocno= = =Lng nc nho cho mt ca) / ( 225 ) / ( 22510015 , 1409975 , 1510063 11ca lit ca Kg xmx m m ~ = = = T nhng kt qu ny ta c th tnh c lng nguyn liu ca tng loi theo gi, ngy, thng, qu, nm... do nh my ch ng c phng n chun b cho sn xutBi tp 1: Tnh lng nguyn liu cung cp trong 1 n v thi gian sn xut bnh quy xp vi nng sut ca nh my = 4 tn/ca. Bit t l hao ht cht kh ca ton qu trnh l T = 2%,Wbnh = 5%, Wbn = 20% v khi cng thc nho l STTNguyn liu Khi lngW 1Bt m10012 2ng400.1 3Trng1010 4Cht bo1012 5Thuc n0.55 Bi tp 2: Xc nh hm lng bnh thu c khi sn xut bnh quy xp theo cng thc bi 1. Bit t l hao ht cht kh trong cc cng on l nh sau - Trong cng on nho bt l 1% - Trong cng on to hnh l 0.5% - Trong cng on nng v lm ngui l 0.5% V Wbnh = 5%, Wbn = 20%CHNG IV CNG NGH SN XUT BNH M Bt mSng ry Nho bt uLn men bt u (34h) Nho bt bto btV bt s bTo hnh Ln men kt thcKha bnh Nng bnhPhn loi v bo qun Nc men Ln men bt nho (11,3h) 12 ln(57') (2560') (Chia bt nho) Nc, bt, mui Phng php nho uBt mSng ry Nho bt btLn men bt nho (2,53h) o bt V bt s bTo hnh Ln men kt thcKha bnh Nng bnhPhn loi Nc, men, mui 12 ln (57') (2560') Bo qun Phng php khng dng bt uBt mSng ry Nho bt bt Nc, men, mui s b (78') To hnh Nng bnhPhn loiBo qun Bromat, ch phm men Phng php rt gnBt mSng ry Nho bt trong chn khng V bt s bTo hnhLn men kt thcKha bnhNng bnh Phn loi Nc, men, mui, axit ascobic, cht bo (1015') (5560') Bo qun (56') Chia bt nho Phng php nho cng mnhCHNG V CNG NGH SN XUT MT S SN PHM BNH KHC Nguyn liu bt Nng bnh Ry Nho btTo hnh Lm ngui Trang tr (to s 20OC) Sn phm Bao gi, bo qun QUY TRNH SN XUT BNH GATO V BNH NGTCNG NGH SN XUT KO PHN III CHNG VI CNG NGH SN XUT KO CNG Nguyn l sn xut ko cng c im ca ko cng Cng Dn Ko cng khng nhn W 11.5% Trong sut Hm lng nc W s 3% Do nguyn liu, cng ngh, k thut... Ko cng c nhn W 1.53% Nguyn l: ng Saccarose (tinh th) ng Saccarose (v nh hnh) (chng kt tinh) Cc phng php chuyn ha Trc tip Gin tip ng Sac (tinh th) ng Sac (v nh hnh) t0nc ng Sac (tinh th) ng Sac (v nh hnh) + H2O ng Sac Tch nc (dung dch) Cht chng kt tinh N: b sung nhm mc ch ngn qu trnh kt tinh li ca ng Saccarose Mc ch hm lng cht kh. ( nht) h s ha tan ca dung dch cng mu, n nh phong v.. gi thnh sn phm, a dng ha sn phm Cht dng lm cht chng kt tinh Cht v c: K2CO3, KCl, NaCl... Cht hu c: Kaliaxetat, Kalicitrat, G, F, M, ng chuyn ha, mt tinh bt... Khi b sung ha tan ca Sac ha tan ng tng s Kt tinh VH ) (1==nii i hhs s cc: h s tng quan nh hng nh hng ca cht chng kt tinh n ha tan ca ng Saccarose Bng . nh hng ca Glucose n ha tan ca ng Saccarose Saccarose (%) Glucose (%) ha tan ca Sac/100gH2O ha tan ca Glu/100gH2O ha tan ca ng tng s/100gH2O 68.11-213.58-213.58 64.224.89207.9015.83222.73 60.4012.70202.0732.45234.52 53.1918.58183.4170.82254.23 48.6024.61181.4191.86273.27 nh hng ca cht chng kt tinh n ha tan ca ng Saccarose Bng . nh hng ca ng chuyn ha n ha tan ca Sac Saccarose (%) ng chuyn ha (%) ha tan ca Sac/100gH2O ha tan ca Glu/100gH2O ha tan ca ng tng s/100gH2O 68.11-213.58-213.58 56.3214.94195.9651.98241.95 50.9721.86187.6080.46268.06 43.3628.01180.88109.29290.12 39.3237.48168.43160.93329.36 nh hng ca cht chng kt tinh n ha tan ca ng Saccarose Bng . nh hng ca Mt tinh bt n ha tan ca Sac Saccarose (%) Mttinh bt (%) ha tan ca Sac/100gH2O ha tan ca Glu/100gH2O ha tan ca ng tng s/100gH2O 68.11-213.58-213.58 63.305.15203.5016.40219.90 55.8413.55182.4044.30226.70 46.9325.37169.0091.60260.60 42.2731.55161.46120.51281.97 39.4635.45157.27149.29298.56 36.2439.21147.62159.71307.33 Quy trnh sn xut ko cng ng Saccarose Ha Siro Lc Nu p sut thng Lm ngui Phi trn To hnh Ko cng sn phm Mt tinh bt Lm ngui Bao gi ng hp Cht mu Cht iu v Hng liu Ko u ui Gia nhit s b Nu chn khng Ha Siro * N: l qu tan ng sac v cc cht khc (MTB, ng chuyn ho) thnh dung dch ng nht * Nguyn tc: H2O +ng+ nguyn liu khchh ng nht Ho siro (t0, e, pH, ph gia) (va ) (hon ton) H2O ln Khc phc (ho tan hon ton) t nu |,tn nng lng, + hiusut s dng thit b. [ ng kh] | carramen ho | v chy nc Yu cu vi siro ng ho tan trit (hon ton)Khng hon ton mm tinh th kt tinh li (qu bo ho) Nng siro t cao nht [CK] = 8081% Ha Siro Cc phng php ha tan siro * Phng php gin on: Thc hin theo 2 cchCch 1:H2O +MTB hh ng nht + ng SAC T0 = 600C, emax 1720%SAC Gia nhit T0 =1101150C[CK] = 8486% Nhc im: t tng = 2530 pht (di), [k] | 44.5% Cch 2:H2O +SACGia nhit (t0 = 1081150C) ([CK] = 80%) emax,2530% SAC Gia nhit T0 =1161170C[CK] = 8486%Nhc im: t tng = 3540 pht (di), [k] | 46% [CK] = 7580% +MTB * Phng php lin tc:SAC +MTB H2O (Trn u) 1720%SAC, t0 = 60700C Ho tan emax Gia nhit T0 =1101150C[CK] = 8486% t= 12 pht Ph = 46 atm Lcu im: t tng = 56 pht (ngn), [k] |24% lin tc > PP I > PPII Ha Siro d C0 C . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . .. .. . . . . . . t . . .0FdC CK m=m: Kh nng ho tan (Kg) C0: nng cht tan trng thi bo ho (g/l) C: nng cht tan ngoi dung dch (g/l) d: b dy lp dung dch bo ho (m) (khuy d + F: din tch b mt tip xc (m2) t: thi gian (s) K:h s ho tan ca cht tan vi dung mi ho tan (ml/m.s) Trong Thit b Ha Siro Hi t Dch Xiro Nc ngng ng + H2O + Mt tinh bt Phi t= 3 (KG/Cm2)Tnh ton lng hi ho tan Xiro(Phc tp tham kho) Nguyn tc: Qcung cp = Qhi t + Qho tan + Qma st Qcung cp = Qtiu th Qtiu th = Qnng nhit + Qbc hi + Qkh nc + Qtn tht = G.C.(tS t) + W.r + QKN + o.Fn(tDD tKK)QKN = Qht + Qhtc Trong :G: Khi lng dch ban u (Kg) C: Nhit dung ring ca dung dch (KJ/Kg.) tS, t, tDD, tKK: Nhit si, ban u, dung dch, khng kh (0C) W: Khi lng nc chuyn ho thnh hi (Kg) r: n nhit ho hi ca nc o: H s trao i nhit (W/m2) F: Din tch b mt Qht, Qhtc : Nhit ho tan tch phn ca cht rn tan trong dung dch nng u v cui Tnh ton lng hi ho tan XiroQhi t =??? ngungi iQrQD= =Trong : D: lng hi t (Kg/s) r: n nhit ngng t (KJ/Kg) i, ingng: Hm nhit ca hi t v ca nc ngng (KJ/Kg)(Cngng (nc) = 1) Trong nh my sn xut, hoc th cng tnh theo cng thc | ). .( .1 2t t C G Q =Trong :G:Lng Siro (Kg)C:Nhit dung ring (KJl/Kg.) |:H s tnh n lng nhit tn tht thng | = 1,11.15t1,t2:Nhit ban u v nhit cui ca Sirothngt1= 25OC, v t2= 105OC Qtiu th = Q Phi trn nguyn liuT l nguyn liuCht lng sn phm (Trng thi, mu sc, mi v)Kh nng ho tan trit ca ng Kt tinh li Cng ngh sn xut Phng php xc nh Quy inh hm lng ng kh cui = 1218%, ko cng s 15% Hm lng kh trong qu trnh phi trn c tnh theo cng thc Trong :RS: Hm lng ng kh trong ko (%) PRS: Khi lng ng kh a vo khi lng (Kg) PCK: Hm lng cht kh trong dung dch siro (Kg) WK: Lng m trung bnhca ko RSKN: Hm lng ng kh to ra trong qu trnh nu ko ( )SKNK CKRSSR xW PPR +||.|

\|+= % 1001Phi trn nguyn liu[ K]sn phm = [K]nguyn liu +[K]cng ngh (Nu) (Quy nh = 1218%) Ko cng s 15% - Ph thuc vo cng ngh - pH e [6,7) - Nu | Th cng: 36% P thng: 1.53% P chn khng: 1.52% Bi tpBi 2: Tnh hm lng MTB s dng trong sn xut ko cng c hm lng ng kh trong ko thnh phm l 14%. Bit trong qu trnh sn xut hm lng ng kh tng ln 2%, ng c [CK] = 99.5%v MTB s dng c hm lng ng ho l 30%, W = 20%, khi ko c WK = 1.5% MTB, ng chuyn ho, Glucose. Bi 1: Tnh lng MTB s dng phi liu vi 100Kg ng SAC (W = 0.05%) sn xut ko cng. Bit sau khi phi liu [K] = 13% v MTB s dng c [K] = 35%, W = 25%, v sn phm ko c WK = 3%. Lc dch ngMc ch loi b tp cht (Cht rn khng tan, mm tinh th ung)Thit b lc dch ng Lc vi (th cng) Lc ry Kch thc ry: 0.10.3mm Bm p lc: P = 36 atm Thi gian lc nhanh chng 6.3.2. Gia nhit s bMc ch| [CK] = 8688% | t0 dch siro ln t0 = 1151180C (do trong qu trnh lc t0 gim) + t nu,| q s dng thit b Thit bng xon rut g Ni hai v c cnh khuy (e = 3035 v/pht) Dng ng chm (thng dng)Qu trnh gia nhit cc iu kin sau Thi gian gia nhit t = 8 12 (pht) Nhit gia nhit cao nht t = 115 118OC Hm lng cht kh= 86 88% pH = 55.5 Hi nc Dch ng ra Nc ngng Hi t Dch ng vo Cn Nu koNu koN: L qu trnh c c, bc hi nc khi siro thnh khi ko thnh phm Khi siroKo thnh phm Bc hi nc (- H2O) Q Phng php nu Nu p sut thng Nu p sut chn khng Nu gin onNu lin tc Ni nu nNi nu kp Nu p sut thng c im Ngun nhit (trc tip) Kh gas L than (s dng rng ri hn: xt v mt v sinh, kinh t th v thun tin ) L hi Nhit nu c nng cht kh [CK] > 97% ~ t0~1501650C c chng loi ko (tham kho bng) c cc yu t khc (thun , pH, nguyn liu, iu kin bao gi) (Ni nu) Nhit k Bp un Loi ko Nhit kt thc (0C) Ko hoa qu, vani, bc h160165 Ko sa158160 Ko socola163166 Ko da152155 Ko hnh nhn155158 Nu p sut thng Phngp php kt thc Dng nhit k (xc nh t0 kt thc) Da vo kinh nghim (ly 1 t siro b vo nc lnh ng cc to thnh khi rn chc, dn kt thc) u im: Thao tc n gin, vn u t t. Thch hp vi quy m sn xut nh v th cngNhc im Khng m bo cht lng sn phm, v phong v ca ko Khng m bo yu cu v sinh thc phm Tiu tn nng lng, nhn cng Sn xut da ch yu vo kinh nghim do sn phm khng c tnh n nh. Nu p sut chn khng u im t0 nu thp = 1151350C hn ch mt s tc ng ca nhit (caramen.) Kh nng c gii ho, t ng ho tt m bo v sinh, cht lng ng u n nh (l, ho) Nhc im Cng knh, phc tp, yu cu chuyn mn cao Thao tc phc tp, chnh xc,vn u t cao Thch hp vi quy m sn xut cng nghip Nu p sut chn khng Nu gin on Nu lin tc Ni nu n Ni nu kp Ni nu n Hi t Khi ko Nc ngng Dch Xiro sau khi gia nhit Ht chn khng Cu to Ni nu n SiroGia nhit Ni nu (T0 = 1301350C) (Trc tip) PCK = 655660 mmHg (T0 = 1151180C) Ni nu n Thao tc + M van hi ta dch voM Van nc ngng Van ht chn khng n quan st + Khi PCK > 380mmHg bc hi mnh lit bt kh khc phc (b sung du ph bt, hoc + PCK (m van kh nn) + Dng PCK = 660mmHg, t0 = 1201210C ( W s 3%) Thao tc dng ng van nc ngng ng van ht chn khng M van nn kh (ph v chn khng) u im dch ra thit b lm ngui ng van hi t + t nu = 510 pht - Nng sut nu ln, hiu sut s dng ni cao- Nguyn liu cn phi c tnh n nh caoNhc im- Do nhit gia nhit cao (132oC) do ng b phn hu- Thao tc cn chnh xc, chc chnNi nu kp Hi t Khi ko Nc ngng Dch Xiro sau khi gia nhit Ht chn khng Ht chn khng Ni bc hi Ni c c (PCK = 700720mmHg) (t0 = 1151180C) (PCK = 250251 mmHg) (P = 46at) Cu to (hnh v) Ni nu kp Ni bc hi Ni c c m bo cht lngng dng rng ri Van W~ 4% Ws3% (t0 = 1251280C) (t0 = 1101120C) Ni nu kp Ni nu kp Thao tc M bm chn khng n PCK = 250254mmHg Nh: t chuyn | t0 khi dch + Ln: v dch | ma st thnh ng Kt tinh li (Dch t chy do AP) M van hi t t Phi = 46 at T0 khi dch | 1251280C SiroW ~4% Bc hi Tho xung ni c c Van (PCK = 700720mmHg) (t0 = 1101120C) W s 3% (Kt thc) M van nn khTho xung thit b lm ngui (ph v chn khng) Yu cu: t tho nh Gi Phit = 2.53 at Nu lin tc Cu to (hnh v) Ht chn khng Nc ngng Hi t Van Van Khi ko B phn un nng Siro Bung bc hi Hi nc Bm Dch siro[CK] = 8788% Kh khng ngng T0 = 1151180C Ph = 6 at T0 = 1591600C T0 = 1351360C (PCK = 650690 mmHg) Hi t Nc ngng 2 phn B phn un nng Siro Bung bc hi Nu lin tc Nu Bung gia nhit Bung bc hi Dng ng xon rut g Phi t = 46at t0 = 1591600C t0 siro cui ng = 1351360C PCK = 650690mmHg H thng phun sng iu chnh khong cch W s 3% u im-Thi gian nu ngn = 56 pht/m tc dng nhit (Caramen) hu nh khng ng k -Tiu tn t nng lng (hi t un nng siro v gi nhit cho khi ko) -iu chnh c W (bng cch iu chnh khong cch ni bc hi, t0 un nng, PCK) - C gii ho, t ng ho cao - Dng h thng thng cha c h thng gia nhit d tho - Cht lng ng u, n inh Nhc im- Phc tp, cng knh- Yu cu khi ko sau nu: (trong sut, khng c vt trng (ng kt tinh li))Nhng bin i trong qu trnh nu Bin i l hc [CK] | qu bo hoV nh hnh Khng kt tinh W + t linh ng dngstBin i ho hcng saccharose ng monosaccharid (G, F) + H2O Alhydrid (ng) H2O Cc sn phm phc hi Hydroxyl metyl Fucfuron (HMF) H2O & t hp A.fomic, a.levilic & cc sn phm sm mu (mt 12 pt H2O) (c s pt Glucose >2) Phn hu bi nhit Phn hu bi nhit Bc I Bc II a/h tt n cht lng ko Lm gim qt kt tinh ca SAC | tnh ht m ca ko | cng mu Mt s hng hn ch sn phm bc II + Bc II | [CK] khi nu T l thnh phn nguyn liu [K] ca sn phm iu kin k thut, cng ngh + [frutose] D bin i to thnh sp bc II Bin i nhit thp Nu nhit thp iu chnh pH pH = [6,7) v pH ~ 7 B sung kim yu (mui ca acid hu c)Dng MTB iu chnh nu pH > 7 Cc yu t nh hng n qu trnh nu nh nhit , thi gian, pH, hm lng Fructose, hm lng ng... Lm ngui, qut ko, ln vut Ko sau nu T0 khi ko = 1051200C Linh ng cao[ ] cao Kt tinh li khi gim t0 lm ngui nhanh n t0 = 80900C Phi trnLm ngui IIQut koLn, vutTo hnh Cht mu Cht iu v Hng liu Ko u ui Yu cu ca QT lm ngui Tc Nhanh Chm t gi nhit nhanh Hn ch c/ cc tinh th t gi nhit di Cc pt SAC d dng c D b kt tinh li T0 lm ngui = 80900C Cao Linh ng hi ng Dnh a/h ln, vut, to hnh Bay hi, phn hu cht mu mi, v Thp Cng a/h ln, vut, to hnh Phn b cc cht b sung (mu, mi, Thit b Lm ngui trc tip (bng khng kh) Dng tm truyn nhit Tm 1 mt or 2 mt H thng lm mt Nguyn tc xui chiu Cht ti nhit: nc, kh, hi Thi gian lm ngui Kh nng truyn nhit ca thit b S truyn nhit At = tko tnc Nh Dnh cht chng dinh t lm ngui | a/h n khi ko Ln t Lm ngui + To v Ngn cn truyn nhit KK khng ng u a/h n cl ng sng W | Thng At = 5150C B dy khi ko a/h n t lm ngui, ng u ca khi ko, kh nng khi trn (m, ko u ui) Thng d = 57 cm Cht chng dnh Du thc vt Parafin, sp Phun trc khi khi ko Phi trn Khi t0 = 80900C Cht phi trn (cht mu, mi, v, hng liu, ko u ui theo thc n) Phng php Hng liu, cht mu, mi, v.. Dung dch + H2O T0=80900C Gia nhit Phun dng sngKo u ui T0=80900C Gia nhit Phi trn Trn u Mc ch Thit b (hnh v) Lm ng u khi ko (mu, mi, v, hng liu) Ngn cn, hn ch to v + t lm ngui Nc vo Nc vo Nc ra Hng liu Ko u ui Cht mu, mi, v Khi ko vo e Khi ko ra Nguyn l (SV t trnh by) Du bi trn Lm ngui II L do: Sau lm ngui 1 (t0=80900C) khi ko dnh, st cha a sang cng on qut, cn c lm ngui n (t0=50550C) Thit b Bng khng kh Bng nc Tm truyn nhit Qut ko Mc ch To xp cho ko thnh phm, gim trng lng ring D ln, vut, to hnh t = 14 pht Di khi ko xp, khi lng ring nh b t khi ln, vut Ngn khng t xp Phng php To ng u, to h thng mao dn Lt ngc khi ko o trn, ghp cc khi ko Bng thit b chuyn dng To hnh Khi koVin koBao gi To hnh (kch thc, hnh dng) Lm ngui Cc cng on Ln Vut Dp hnh Phung php dp hnh Ln Nhit khi ko t0 = 50550C Thit b Cao: to cc, dnh trc Thp: Cng khng ng u, khuyt tt, rn nt Dng trc, cn, 46 trc (hnh v) H thng phun du chng dnh Vut Nhit khi ko t0 = 45500C Thit b t sau ln, 46 cp, iu chnh c khong cch, t vi nhau (hoc so le nhau) H thng phun du chng dnh Cu to thit b ln, vut . . .. ... . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . ..... ..... . 123 4 5 6 Khi ko 1: Ru l tip nhn 26: Ru l vut i dp hnh i dp hnh Dp hnh Nhit khi ko t0 = 40450C Thit b Cao: dnh, bin dng, hng vn hoa (khng r nt), to mp.. xu Thp: Cng, nt, v, m, khuyt tt.. t sau thit b vutH thng phun du chng dnh Dp hnh Cu to: (hnh v) F . . . . . .. . . . . . . . . . . .. . . . . Phun du Bng ti vn chuyn Hm dp Bng ti tip nhn Bng ti lm ngui Cu to my dp hnh Lm ngui, la chn, bao gi Lm ngui T0 sau khi to hnh ~ 38400C mm, d bin dng tip tc lm ngui T0 sau khi lm ngui ~ 25300C ko tr ln cng, dn.. Thit b (dng bng ti, hnh v) To hnh Sng, la chn Bao gi Khng kh Lm ngui, la chn, bao gi La chn Mc ch: loi b nhng vin li, lm, nt, v, mp d Thit b sng rung c kch thc thch hp (hnh v) e = 200250(v/pht) Bao gi Mc ch Ngn nga tip xc vi mi trng Hn ch Ht m VSV Hng v Gi Cht lng n nh, mu sc, hng v W theo yu cu Tng gi tr Cm quan Hnh thc Bao b Trc dng giy 2 lp (chng m + trang tr) Nay dng 1 lp hn hp (gm chng m + kh + VSV + trang tr Thit b (my bao gi chuyn dng) CHNG VII CNG NGH SN XUT KO MM ng SacacrozaCht chng kt tinh Ha tan H2O Lc Nu ko Lm ngui Xiro1 ng ha II Lm ngui Phi trn Qut ko To hnh Lm ngui Bao gi Sn phm Hng liu Cht mu, v Ko u ui ng ha I Cht keo Quy trnh sn xut ko mm Chun b siro 1 Ging ko cng, bao gm ha tan, lc, nu.. W W sn phm t l phi trn vi hh ng nht I v W ca n ng ho IAlbumin: Bt lng trng trng Ngm To bt Dch albumin Gelatin: Gelatin Ngm Lm tan Lc Dch GelatinNguyn liu ph (T0 s 200C) Nu S dng thit b gin on chn khng P = 200400mmHg Thng W = 9095% MTB s dng c mc ng ha cao hn ko cng Tnh cht ca dch keo C kh nng ht nc v gi nc tt C kh nng chuyn dch (linh ng) Trng thi ng t - Mt nng lc hot ng t do - Hnh thnh lin kt mch li vi nhau Nt mngKhung mng + H2O v gi H2OKhi keo ng t Cc phn t keo ngm ng (ko mm) Siro ng [ ] cao Nguyn liu to keo Agar-agar Ngm nc tt Ngm ng thp Sn phm Mm ngt thp Albumin + Gelatin: ngm nc t hn nhng ngm ng nhiu hn Sp ngt hn, trong sut, do, n hi Wsp = 1520% Tinh bt v tinh bt bin tnh: ngm nc thp xp, trong km Wsp = s 10% Pectin: Sn phm mm, trong, hng v hoa quGelatin Nguyn liu Gelatin dng tm Gelatin dng ht, bt c im: khng tan trong nc lnh m ht nc v trng n Ngm Bng nc t ngm Lng nc ngm/gelatin = 2T0 nc ngm s 200C pH = 7 (khng dng nc cng) = 22.5h (dng tm) = 11.2h (dng bt, ht) Xc nh nng lc lin kt [ ] Gelatin = 45% Chu c P = 350 g/cm3 Lc Mc ch Loi b phn t rn, tp cht, ht gelatin khng ha tan Tc dng ng nht Phng php Lc vi, khung bn t0 = 38400C Yu cu ca dch Gelatin ng nht C thng cha iu nhit t0 = 30350C Ha lng Chuyn sang trng thi dung dch Phng php Nng t0 s 500C (thng = 40450C) Nu cao qu mt nc Albumin Nguyn liu Bt lng trng trng (thng dng) Trng lnh Trng ti Ngm Bng nc t ngm = 88.5h

Lng nc ngm/albumin = 34T0 nc ngm = 35400C pH = 7 (khng dng nc cng) Trnh acid, kim ln vo Nhanh: Albumin cha trng n ht Chm: bin tnh Cc bin i Ht nc trng n li trng thi ban u Bin tnh do tc dng ca nhit (khi t0 cao) To bt Cc bin i To xp cho ko mm To keo, dnh, lin kt Phng php My cao tc e = 200100 (v/p) t = 1015 pht Yu cu ca dch albumin Xp, u, lp bt phi n nh C mi v c trng, m S dng ngay (nu khng b bin cht lm mt tc dng to keo) ng ho IIDch siro Dch ng ha I Dch ng ha II (thit b ng ha) Thit b + thao tc Ni hai v c h thng cnh khuy Thao tc M van hi nc t0 thit b = t0 dch keo (=30350C) a dch keo vo ni bng ng ht (theo t l nh sn) M cnh khuy nh trn 510 pht vi e chm v nng nhit B sung t t lng siro vo vi e = emax = 300400 (v/p) B sung gia v, nguyn liu ph (sa, trng, acid) v dung dch m (vi gelatin dng Natrinitrate = 20%lng acid) B sung lng siro cn li Yu cu dung dch: Trng, mn, xp v t = 15 20 pht Lm ngui Ging ko cng G I = 70800C, G II = 40450C Mt s tnh ton vi sn xut ko mm Bi tp 1 Thc n: ng sac 100 Kg (99.9%), MTB 80 Kg (80% ng kh = 40%), nguyn liu khc 25Kg (15%). Sn phm ko c Wko = 15%, [ ] ng kh = 20%. Tnh [ ] ng kh tng ln trong cng ngh sn xut CHNG VIII CNG NGH SN XUT KO SOCOLA Ca caoTheobroma ca cao griolo:cht lng cao nhng c sn lng thpTheobroma ca cao phorastero: Sn lng cao nhng cht lng li km hn.Xut s, phn b ti Vit Nam Thnh phn ca ca cao Du ca cao To sn phm cng, gin c trngT0nc = 320C lng trong c th ngi Khng b i kht (56 nm) (do c cht chng oxi ha) (~ 50% ln men) Cht teoprominHm lng 1.51.7% trng lng ht, 0.51% v dng tinh th nh, trng, v ng, thng hoa 3080C CTPT C7H8N4O2 tan trong clorofoc, acid aceticc kh nng lm tng sc chu ng ca tim ( c trong thuc tim mch) Cht cafein)C8H10O2N4.H2O, dng tinh th hnh kim, mu trng (kophein Tan trong ete tch ra khi teopromin T0 thng hoa = 1080C, t0 b bay hi = 1000C, T0nc = 320C C tc dng sinh l n c th,(dng hm lng qu nhiu s gy c) Cc acid hu c: Ccacidhucctrongthnhphncahtdngdbayhihockhngbayhi. Trong,nhngacidkhngbay higm cacidmalic, acid tactric,acidoxalic. Trongqu ca caocncchamtlngnhccacidhuctdo,thngchimkhong0,7-2,33%(tnh theo acid tactric). Glucid: Trongccloiglucidctrongqucacaothtinhbtchimhmlngnhiunht khong7%.ngkhong1%sovitrnglngcaqu.Ngoira,tronghtcacaoc khong 2,5% xenlulloza v 1,5% pentoza cn trong v qa c khong 16,5% xenlulloza v 6,0% pentoza. Protein: Tronghtcacao,proteinchimkhong10,4%cntrongvl13,5%.Thnhphnchnh protein c trong qu ca cao l albumin v globuminCc cht thm: Lmttrongnhngthnhphncgitrlntrongqucacao.D-linalolctrongthnhphn hpchtviccacidbocphntthp(nhacidcaprylic,acidcapric,acidvalerialic, amylaxetat, amylbutyrat). Cht thm trong ca cao gm nhng sn phm d v kh bay hi. Trong , nhng cht thm d bay hi th phn ln bay i khi rang ht, chng l nhng cht c mi kh chu. Nh s bay hi ca cc cht m v ngon v hng thm ca ca cao c tt hn cn phn cht thm c gi tr ln, chng ha tan trong du ca cao. Cc cht tro: Hm lng trung bnh cc cht tro c trong ht ca cao khong 2,5-3% cn trong v khong 6,5%.NhngthnhphntrongtrocahtcacaolFe,K,P,Mg,chngctlnhsau: K2O:34%, P2O5:32%, MgO:16%, Fe2O3:0,01-0,03%. Trng hp m hm lng Fe trong thnh phn ca cao tng ln th cn xem li thit b, c th b v khi sn xut. Ngoi ra, trong ca cao cn c cha mt lng rt nh Cu, Zn, As, I2.. Cc kt qu nghin cu cho thy, thnh phn ho hc ca qu ca cao nh sau: Thnh phnHm lng(%) m10,0 Cht bo3,0 Protein13,5 Cht x16,5 Tanin9,0 Pentosan6,0 Tro6,5 TheobromineO,75 Thnh phn ho hc ca lp v cng (shell): Thnh phn ho hc ca lp v tht (pulp):Thnh phnHm lng(%) m79,7-88,5 Abumiloit, cht cht0,5-0,7 Glucoza8,3-13,1 Saccaroza0,4-0,9 Tinh btVt Acid bay hi (acid tactric)0,2-0,4 Fe2O30,03 Cht khang (K, Na, Ca, Mg)0,40 Lpvtru(husk):Chachtmu(pigment)lpolyflavonglucoza,khilngphntln hn1500,nbnpH=3-11vcsdnglmchtmuthcphm.Hmlngkhong 7,9%. Trong 100g ht ca cao c Thnh phnLng/100g m3,6g Cht bo46,3g Protein12,0g Cht x (fiber)8,6g Tng s cacbonhydrat34,7g Tro (ash)3,4g Ca106mg P537mg Fe3,6mg |-caroten (tin VTM A)30g VTM B1 (theamine)0,17g VTM B2 (riboflavin)0,14g VTM PP (niacin)1,7g VTM C (acid ascobic)3g 8.1.2.Bt Ca caoBng thnh phn ha hc ca bt Ca cao s dng trong sn xut Scla Thnh phn Bt khng kim ha Bt kim ha 123 W (%)33.53.54.3 pH 10%5.77.16.76.8 Hm lng Ca cao (%) 111023.521.5 Tro (%)5.58.58.37.7 P2O51.91.91.42.0 0.040.010.060.09 V (%)1.410.51 Nit tng s4.33.92.83.0 Nit Protein2.11.61.71.8 Theobromin2.82.72.33.0 Bt Scla c hai loi l loi bt khng kim ha (bt t nhin) dng sn xut Scla v loi bt th hai l bt c kim ha gim bt lng acid trong bt, dng sn xut Scla bc v o, trang tr... Ty theo mc kim ha m mu scv hng v khc nhau8.1.3.B Ca cao B Ca cao l nguyn liu quan trng, trc tip nh hng n cht lng ca Scla, b Ca cao thu c bng cch p ht Ca cao. B Ca cao c mu vng nht, l nguyn liu quan trngsnxutScla.ThnhphncaSclacchaccchtglyxeritcaacidStearic, Oleic v mt lng nh acid Lindeic... Cc tnh cht quan trng ca b Cacao l: * Tnh kt tinh a hnh (tc l tnh khi chuyn ha ng trng thi lng sang trng thi rn th kt tinh nhiu dng khc nhau). Nhit ca qu trnh kt tinh khc nhau th cc tinh th kt tinh cc hnh dng khc nhau. Dng : c c im hnh thnh rt nhanh, nhng khng bn d dng b bin dng v b nng chy nhit t =18200C. Dng o: c hnh thnh t dng b bin th n c nhit nng chy t =280C. Dng |: c hnh thnh t dng o v c nhit nng chy t =330C. Dng : c hnh thnh t dng v c nhit nng chy t0 =33350C. Cng ngh sn xut Scla ph thuc rt nhiu vo c tnh kt tinh ca b Ca cao. Scla c nh gi l ngon khi c mn cao, d b gy khi b, ng nht, v c thi gian bo qun lu. * Tnh chm ng: l tnh duy tr c trng thi lng ng nht iu kin nhit xc nh di nhit nng chy. Tnh cht ny c ng dng trong qa trnh rt khun to sn phm. * cng: cng ca b Ca cao ph thuc vo nhiu yu t nh nguyn liu, cng ngh, v k thut sn xt. * co: Khi ng t th b Ca cao s b gim th tch lm khi b Ca cao b co li, tnh cht ny lm tng tnh cht hp dn ca sn phm v to bng chosn phm SclaQUY TRNH CNG NGH SN XUT SCLABt Ca cao ng Sacrose B Ca cao TrnNghin iu nhit Lm o Rt khun Lm lnh Tho khun Bao giBo qun Chng, TrnCcthnhphnnguynliunhbtCacao,ngSaccarose,bCacaovccthnh phnkhcctnhtonvnhlngchnhxctheothcncacngngh.Ngitac th iu chnh cc t l ny iu chnh ngt, v tnh cht khc ca sn phm ph hp vi nhu cu th hiu ca khch hng, a dng ha sn phm v gim gi thnh ca sn phm. Thit b trn nguyn liu l thit b dng hai v, gi nhit bng nc m, v c cnh khuy chuyn dng. Nhit ca qu trnh trn thng l t0 =40450C, vi khong nhit ny th khi nguyn liu c nht v c d to thnh khi ng nht. Thi gian ca qu trnh trn l khong t = 2025 pht. Nu thi gian trn l qu nh th khi bt cha ng u cc phn t cha c lin kt vi nhau v cha to thnh khi ng nht. Nu thi gian di lm nhtcakhibttnglndoccphntlinktvinhau,vnhhngncngon nghin. Cnh khuy ca thit b trn o trn Nghin* Mc ch: l lm gim kch thc ca cc phn t (ch yu l bt Ca cao) to ra trng thi mm mn ca Scla thnh phm. ng thi n cn c tc dng phn tn, lm ng u cc thnh phm. Kch thc ca khi Scla sau khi nghin phi nm trong khong d = 2025mm, nu kch thc ny l qu ln s to cm gic v nhm khi s dng sn phm Scla, nu kch thc qu nh s b dnh rng, dnh vo vng hng. * Cc yu t nh hng n kch thc ca Scla trong qa trnh nghin. Lcpcacctrcnghin:nulcnycnglnthkhiSclackchthc cng mn. m: Nu m ca khi bt cng cao th qu trnh nghin cng kh, do trong qu trnh trn bt ta phi tnh ton lng nc cho thch hp sn phm qu trnh nho trn cmhplthchhpchoqutrnhnghin.Thngthngmcakhibtscla trong qu trnh nghin l W = 12%, km sot c m ny ta phi kim sot c m ca cc thnh phn nguyn liu u vo nh m ca ng, m ca bt Ca cao, m ca b Ca cao, cht ph gia, nguyn liu ph... * Thit b: Qu trnh nghin khi bt c thc hin bng my nghin, c th thc hin qu trnhnghinbngmynghinbahocmynghintrcnhngvisnphmnghinny thng thng ngi ta s dng my nghin trc c s trc nghin t 35 trc, c khong cch gia cc trc c th thay i c.Ngi ta c th iu chnh c nng sut ca thit b nghin, kch thc ca cc ht Scla bng cch iu chnh vn tc ca cc trc, v khong cch cc trc, lc p ca cc trc. Thng thng tc gia trc np liu v trc tho liu l 810 ln. *Nhitcaqutrnhnghin:trongqutrnhnghin,nngcaochtlngcaScla thnh phm khi bt nghin nn c gi iu kin ng nhit, thng thng nhit ny l t0 =40500C, trong qu trnh nghin do to ma st nn nhit ca khi bt trn b tng ln, nn trong thit b nghin cn c trang b thm h thng lm mt bng nc mt. *nhtcakhibtcnhhngrtlnnchtlngcasclathnhphm,nu nhtqucaoshnhthnhlpncbaobcphaxungquanhbnngoicchtsclangn cnqu trnhthmthucab ca caolm cho khisclabnht,dch.Ngoira mca khi bt trn cn ph thuc vo t l b ca cao nguyn liu s dng trong sn xut scla, nu hmlngnyqunhthkhibttrncacaodxyrahintngvncc,cnnuhm lng b ca cao ln th khi bt trn ca cao d b chy. Do vy kim sot c nht ca khi bt trn ta kim sot m ca khi bt ny, v hm lng (t l) b ca cao s dng trong cngthcphi trnnguynliu theo thcn.Trongtrnghpnukhibntrnc nht qu cao vt qu yu cu th ta c th b sung thm Leuxithin, cn trong trng hp khi bt trn c nht thp cha t yu cu (b kh, vn cc) th ta c th b sung thm lng b ca cao theo s lng cn thit thng t 34% lng b ca cao s dng trong phi ch nguyn liu.NghinChng, Mcchcaqutrnhnyllmtngcngmivtrngthimongmuncakhi scla thnh phm. Trong qu trnh chng, din ra nhiu bin i ca khi nguyn liu bao gm cc bin i v mt ha hc to nn cu trc v mi v c trng ca khi scla thnh phm, nhng bin i v mt vt l lm cho cc tinh th ng trong khi scla tng kch thc v c lm trn v to ra cc mi cho s nh ha cht bo v lm gim kch thc ca cc ht cht bo, thay i nht...Bmttipxccakhibtnghintngln,iunylmtngcngphnng mu v cc phn ng oxy ha kh khc din ra trong qu trnh chng, . Mt lng ln cc acid bayhicmikhngmongmuncgiiphngvngthitrongqutrnhnymcng c thot ra lm hn hp scla tr nn m c hn. Qu trnh chng, c thc hin qua 2 giai on. Qu trnh nng cao phm cht kh Qu trnh nng cao phm cht ut Giai on u b ca cao cha c b sung vo do khi ca cao trng thi kh cn giaionsaungitabsungthmbdotrngthimhn.Nhit,thigianqutrnh chng, ph thuc vo tng loi sn phm khc nhau nh: i vi ca cao sa th t0opt = 600C, v vi ca cao khng sa th nhit ny l t0opt = 70800C, v qu trnh nng cao phm cht kt thckhikhisclabnthnhphmnytccngmi,vvkchthcnhmong mun.8.4.4. iu nhitMc ch ca qa trnh iu nhit l to ra cc mm tinh th ca b ca cao tn ti dng xc inh v bn vng (dng |) nhm tng thi gian s dng, hn ch scla b chy nc, nng cao cht lng v tnh cm quan ca sn phm (tng cng mu v tng bng ca sn phm). u tin khi scla bn thnh phm c gia nhit ln nhit t0 = 47490C ha lng hon ton b ca cao. Sau lm ngui n nhit t0 = 28290C (i vi scla khng sa th nhit lm ngui l t0 = 27280C. Sau nng nhit ca khi ko ln t0 = 320C cc tinh th dng khng n nh chuyn sang trng thi lng tr li, ri duy tr nhit t0 = 31320C cc tinh th b ca cao kt tinh qua mm tinh th l nhng tinh th . Qu trnh iu nhit phi c thc hin mt cch chm v ng u trnh hin tng qu nhit cc b lm thay i cc c tnh cn thit ca khi scla bn thnh phm, ng thi trong qu trnh iu nhit c th thc hin khuy trn lin tc tng s lng mm tinh th v trnh hin tng qu nhit cc b v lm ng u kch thc v mc phn b ca mm tinh th. Nu qu trnh khng tt th khi scla s khi scla s khng t yu cu v nht, vkhngthucdngkttinhnhmongmun.Slngcctinhthtiunylmcho khisclathnhphmcbng,nhnthpvkhngnnh,ngthixyrahintng ngkttinhtrnbmtsclathnhphmhocxuthincctinhthchtbotrnbmt scla8.4.5. Rt khun, to hnh* Rt khun: to hnh cho scla thnh phm ngi ta rt khi scla vo khun kim loi hoc bng khun nha c hnh dng, kch thc nh sn. Tuy nhin cn ch chiu cao ca khun khng nn qu ln thng thng chiu cao ny < 7 cm, do khi chiu cao qu ln khi scla khng ng u, d b nt, gy. Khi rt khun ta a khi scla tr li dng dch lng, trong qu trnh rt khun th to chuyn ng rung cho cc khun kh scla ng u v loi tr cc bt kh cn ln trong khi scla. nht ca khi scla c nh hng rt ln n cng on rt khun ny, nu nht ca khi scla qu cao th khi scla s m c, rt kh rt, thanh scla khng ng u, xut hin trn b mt nhng l rng nh (do bt kh to thnh khng thot ra mi trng c). Nu nht ca khi scla thp th scla s ng c rt chm, m thng chuyn sang trng thi c m b qua giai on kt tinh, sn phm scla km bn, d b chy, d b bin mu v bin mi... Mt s hnh dng khun ko sclaCng on rt khunThit b to hnh ko socola * Lm o: lm o cho ko hoc cc loi bnh th phi s dng thit b chuyn dng lm o hoc c th lm o bng cch ti ln khi bnh hoc khi ko mt lp scla bao bc nh hnh v.Thit b lm o dy ca lp scla ph thuc vo cc yu t sau Nhit lm o Tnh cht lu bin ca khi ca cao Mc iu nhit Kch thc ca sn phm bao bc Thi gia ca dy chuyn v lng khng kh thi vo lm kh Mt s sn phm to hnh kt hp 8.4.6. Lm lnh Mc ch ca qu trnh lm lnh l to iu kit kt tinh hon ton kh scla, to cho khi scla c trng thi bn ngoi nhn, bng, p v khng b kt tinh ng trn b mt. Sccla sau khi rt khun hoc lm o c c a ngay vo thit b lm lnh. Nhit chnh lch gia nhit ca sn phm v nc lm mt bin i ty theo thit b lm lnh nhng khng vt qu 150C, qu trnh lm lnh din ra qua 3 giai on: G I: lm lnh n nhit t0 = 120C. G II: lm lnh n t0 = 50C (y l vng lm lnh chnh) G III: a nhit khi sn phm ln t0 = 150C (vng hm nng) Yu cu ca qu trnh lm lnh l khi scla phi c kt tinh ng u, thi gian lm lnh trong ton qu trnh thng thng khong t = 1525 pht v thi gian lm o cho sn phm thng thng khong t = 35 pht ty theo chiu dy ca lp o. Qu trnh lm lnh c th thc hin phng lm lnh thng thng, sn phm scla c cha trn cc khay t trong phng c m khng kh W > 60% v nhit trong phng c th l t0 = 10120C v c khng kh lnh i lu, phng php ny c th cho php thc hin, nhng cht lng ca khi sn phm khng cao, thng thng hin nay ngi ta lm lnh trong thit b dng tunel lm lnh. Vi thit b ny lm lnh bng khng kh lnh, khi scla sn phm c t trn bng ti chuyn ng trong cc bung lnh khc nhau vi vn tc thch hp c th iu chnh. Nhit ca cc bung lnh ny c kim sot v iu chnh c bng h thng iu chnh t ng, vi cc thng s ca cc bung nh sau: Bung I: c nhit t0 = 8100C Bung II: c nhit t0 = 480C Bung III: c nhit t0 = 15160C Nhit ca cc phng ny c iu chnh cao hn nhit im sng trong iu kin tng phng bao gi nhm ngn cn qu trnh to m trn b mt scla thnh phm khi bao gi. 8.4.6. Lm lnh Thit b lm lnh 8.4.7. Bao gi Qu trnh bao gi sn phm nhm mc ch tng thi gian bo qun sn phm, qu trnh bao gi c thc hin trn cc thit b bao gi sn phmBao b thc hin qu trnh bao gi phi p ng c nhng yu cu ca sn phm nh phi c tnh chng m, chng kh, chng oxy ha, chng vi sinh vt... Do trong sn phm scla cha hm lng cht bo qun tng i cao do ngi ta thng dng bao b bng nhm baogicthpngcvictnhsnphmscladoctnhchngoxyhachtbo trongsnphmcao.Sclasnphmsaukhbaogixongcboqunnhitt0= 16180C.8.4.8. n nh tnghngvcakhisclathnhphmthngngitathchincngonnnh sn phm. Thc cht ca cng on ny l gi khi scla thnh phm nhit t0 = 16180C, trongthigiankhongt=12thng.Cngonnythngckthptrongacngon bo qun sn phm v khi scla thnh phm c t trong cc thng carton v t trong kho bo qun. Mt s sn phm ko scola ( sinh vin c kin thc thc t hn cho sinh vin tham kho qua on phim ngn v nh my sn xut Scla Sollich ca cng ha lin bang c, v on trnh by bng power point Candymaster.) CNG MN HC Phn I. Nguyn liu sn xut bnh ko 1. Vai tr ca bt m trong sn xut bnh? 2. Thnolmbtmnh,yu.Tisaosnxutccloibnhkhcnhauyucuccloibtmkhc nhau? Cc bin php iu chnh tnh cht ca bt. 3. Yu cu k thut ca cc loi bt ng cc dng trong sn xut bnh ko? Mc ch s dng ca chng? 4. Vai tr ca bt m trong cng ngh sn xut bnh? Ti sao khng th thay th hon ton bt m bng cc loi bt ng cc khc? 5. Vai tr v yu cu k thut ca nguyn liu ng trong cng ngh sn xut bnh,ko? 6. Vai tr v yu cu k thut ca Mt tinh bt trong sn xut ko? 7. Vai tr v yu cu k thut ca ng chuyn ho trong sn xut ko? 8. So snh hiu qu s dng ca Mt tinh bt v ng chuyn ho trn CNSX ko? 9. Cc phng php to xp cho bnh? Ti sao trong CNXS bnh quy ngi ta khng to xp cho bnh bng phng php sinh hc? 10. Vai tr ca cht bo trong CNSX bnh, ko? Ti sao trong thnh phn phi liu ca ko cng ngi ta thng khng s dng cht bo? (Tr ko cng hng b) 11. Yu cu k thut ca cht bo dng trong CNSX bnh ko? Cc cht bo thng dng 12. Vai tr ca axit trong CNSX ko? Ti sao trong CNSX ko mm khng s dng axit phi liu? 13. Cht ph gia to cu trc s dng trong CNSX ko mm? Vai tr ca chng? Cc c im cn lu khi s dng? 14. Vai tr ca trng trong sn xut bnh, ko? Cc c im cn lu khi s dng? 15. Vai tr ca sa trong sn xut bnh ko? Cc c im cn lu khi s dng? 16. Yu cu ca cht ph gia to mu, to mi trong CNSX bnh ko? 17. Yu cu ca cht hot ng b mt trong CNSX bnh ko? Cc cht thng s dng? 18. Yu cu ca cc loi mui trong CNSX bnh ko? Cc mui thng s dng? CNG MN HC Phn II. Cng ngh sn xut bnh 19. Cho bit nhng cng on chnh trong cng ngh sn xut bnh quy, bnh m?20. Yu cu k thut ca cc loi bt nho? 21. Phn tch cc yu t nh hng n cht lng bt 22. Phn tch cc c im khc bit trong ch nho bt nho xp v bt nho dai? 23. Yu cu k thut ca bt nho xp v bt nho dai? Cc bin php c th p dng iu chnh tnh cht ca bt nho? 24. Giithchtisaotrongthnhphnphiliucabtnhodngsnxutbnhmchcbtm, mui, nc v men. 25. Phn tch cc nguyn nhn c th lm tng t l ph phm khi nng bnh? 26. So snh cc c im khc bit chnh trong CNSX bnh quy v cng ngh sn xut bnh m? 27. Yu cu k thut cng on nng trong cng ngh sn xut bnh quy? Cc bin php nng cao cht lng? 28. Phn tch cc yu t nh hng n cht lng bnh trong khu nng? 29. Phn tch cc yu t nh hng n xp v n ca bnh? 30. Cc hin tng h hng c th c ca bnh quy, bnh m? Nguyn nhn v cc bin php khc phc? CNG MN HC Phn III. Cng ngh sn xut ko 31. c im cng ngh sn xut ko cng, ko mm, ko do? 32. Cho bit trong quy trnh sn xut ko cng, ko mm, ko do nhng khu no l khu c nh hng ln n tnh cht ca ko? Gii thch r l do? 33. Phn tch cc yu t nh hng n cht lng ca khi ko? 34. Cc bin php nng cao cht lng cho khi ko? 35. Phn tch cc yu t nh hng n cht lng ko cng, ko mm, ko do? 36. Cc bin php nng cao cht lng ca ko cng, ko mm, ko do? 37. Phn tch u nhc im ca phng php chun b siro lin tc vi phng php gin on? 38. Phn tch u nhc im ca phng php nu ko p sut chn khng vi nu p sut thng? 39. Nguyn nhn hin tng ht m ca ko? Bin php kim sot? 40. Nguyn nhn hin tng hi ng ca ko? Bin php kim sot? 41. Phn tch nguyn nhn c th lm tng t l ph phm khi to hnh cho ko? 42. Cc bin php h hng c th c ca ko cng, ko mm, ko do? Nguyn nhn v bin php khc phc? 43. Gii thch ti sao nhit nu ko cng thng cao hn nhit nu ko mm, ko do? 44. Yu cu k thut ca khu nh trn? Phn tch cc yu t nh hng n cht lng ca khi ko? Cc bin php nng cao cht lng? 45. So snh CNSX ko mm v CNSX ko do? 46. Ti sao phi kim sot hm lng ng kh trong ko thnh phm? Cc bin php kim sot? 47. Hy cho bit ccthnh phn nguyn liucn dng phi liucho ko cao su? Tc dng ca tng thnh phn? 48. Hy phn loi cc loi ko sau . V cho bit cc c im chnh trong CNSX ca chng? Phn bi tp 49. Xc nh lng nc cn b sung khi nho bt? 50. Xc nh hm lng ng kh trong cng thc phi liu v trong ko?