MC LCPHN 1: TNG QUAN2Tm tt21.Gii thiu22.Nguyn liu v phng php33.Kt qu44.Kt lun7PHN 2: QUY TRNH CNG NGH81.Nguyn liu81.1.Da81.1.1.c im sinh hc v thnh phn ha hc ca da81.1.2.Cc ch tiu cht lng ca da ti:101.2.Nguyn liu ph111.2.1.Na2CO3111.2.2.Pectinase111.2.3.Bt tr lc112.Quy trnh cng ngh12PHN 3: TNH TON KT QU151.Tnh ton kt qu152.Nhn xt153.Tr li cu hi15

MC LC BNGBng 1. c tnh vt l, ha hc trung bnh ca dch p n (juice), dch thy phn (feed), dch qua lc (permeate) v dch khng qua lc (retentate) trong tt c cc bc ca qu trnh vi lc.4Bng 2. c im vi sinh ca nc tri cy thanh trng bng vi lc 80C trong 28 ngy6Bng 3. c im k tht ca mt s ging da (loi 1):10MC LC HNHHnh 1. Lu lng dng permeate trong qu trnh vi lc nc da5Hnh 2. Tnh cht lu bin ca dch p trong6Hnh 3 . Quy trnh sn xut14

PHN 1: TNG QUANTIT TRNG LNH V LM TRONG NC DA BNG VI LC TIP TUYNTm ttDa l mt loi tri cy nhit i c nh gi cao nh vo mi thm v hng v c o. Nc da c thanh trng lnh v lm trong bng vi lc giao dng kt hp vi x l enzym. Membrane polyethersulfone hnh ng vi ng knh l 0.3m v din tch b mt lc hiu qu 0.05m2 c s dng trong h thng th im ny. Mi th nghim c tin hnh trong cng iu kin, 250C v 100kPa, nh gi thanh trng lnh v lm trong nc da bng vi lc. Ngi ta quan st thy rng dng sn phm qua lc khng thay i ng k sau thi gian x l 15 pht. Lu lng dng khong 100L/h.m2. Qu trnh lm trong c nh gi l rt hiu qu do gim c v nht nhiu, v cho thy rng khng c s thay i ng k v gi tr pH, acid, hm lng ng v cht tan ca nc da. Dng sn phm qua lc c thu thp vo cc chai v trng bn trong mt trm chy tng v gi lnh (80C) trong 28 ngy. Mu c kim tra cht lng vi sinh trong 7 ngy. Phn tch vi sinh ca nc da vi lc cho kt qu ging vi yu cu ca lut php Brazil cho nc p tri cy v thc ung.1. Gii thiuDa l mt trong nhng tri cy nhit i nh gi cao nht do mi thm hp dn v v ngon. Loi Smooth Cayenne l mt trong nhng loi tt nht sn xut nc tri cy. Thnh phn ha hc ca n cho thy s cn bng tt gia axit v ng: 4.50; 2.21; 1.45; 0.80% khi lng sucrose, fructose, glucose, acid citric, tng ng.Th trng nc p tri cy th gii khong 5.0 t USD / nm , trong Brazil chim 33%. Brazil l nc xut khu quan trng nht th gii: 50 % trong tng s nc cam, bn cnh cn c cc sn phm ca chanh dy, da, chui v s ri.Nhu cu v nc p tri cy mang nhng c im ban u ca tri cy ti v khng cha ph gia ngy cng tng. Kt qu ny trong vic tm kim cc cng ngh mi c kh nng nng cao cht lng cm quan, dinh dng v vi sinh ca cc loi nc p tri cy.Bi v qu trnh x l nhit nh hng ln n cc c tnh ca nc p tri cy, vi lc c th l mt s thay th bo qun v bo ton cht lng ca nc p tri cy, bi v n khng bao gm x l nhit. Nhng li th ca vi lc so vi x l nhit l iu kin nhit v p sut va phi nn duy tr c cht lng dinh dng v cc thuc tnh cm quan ca sn phm.Mt trong nhng nhc im ca vi lc l s suy gim ca dng qua lc (tc nghn mao dn membrane) do mt s thnh phn nguyn liu hp ph trn b mt mng hoc trong l mng. Trong qu trnh vi lc ca cc loi nc p giu tht (tri), tc nghn gy ra do pectin, tannin, protein, tinh bt, hemicellulose v cellulose. V vy cc hnh ng gim tc nghn, nh thy phn bng enzym trc khi vi lc, rt quan trng.ng dng vi lc vo nc p tri cy cho ta 2 dng sn phm: dch p trong v v trng (qua mng) v tht qu c c (khng qua mng). Tht qu c c c th c thanh trng v thm vo dch v trng thu nc tri cy hon nguyn.Vi lc c p dng quy m cng nghip cho cc loi tri cy nh to, l, nho, cam v chanh. Brazil, c vi ngnh cng nghip p dng vi lc lm trong nc p to, s ri, chanh v cam.Trc y ngi ta nghin cu nh hng ca kch thc l mng v p lc mng n qu trnh lm trong nc da v xc nhn rng cht lng nc p (Brix, pH, acidy, ng tng, mu sc, c) c lp vi p lc qua mng v qu trnh s dng, vi lc hoc siu lc. Vi lc cho thy dng qua lc tt nht. V vy, cng vic hin ti nhm mc ch nghin cu vic s dng cc vi lc n nh v lm trong nc da.2. Nguyn liu v phng php1.1. Nguyn liuGing da Smooth Cayenne s c s dng lm nguyn liu. Dch p thu c t qu trnh p tri nguyn trong my ch vi kch thc ry l 0.8mm. Dch c lu gi trong mt bung lnh ng -180C trc khi ch bin.1.2. X l enzymeTrc khi vi lc, dch da s c x l enzyme vi 0,03% (v/v) hai ch phm enzyme (Pectinex SP-L v Celuclast 1.5 L, t Novo Nordisk), 300C trong 60 pht. Enzyme s lm gim nht v thnh phn cht kh phn tn ca dch da v kt qu l lm gim hin tng tc nghn ca qu trnh vi lc. S thy phn c tin hnh trong bn thp khuy trn c iu chnh nhit v khuy trn. iu kin thy phn c xc nh bi mt nghin cu trc . 1.3. Vi lcMng polyethersulfone dng ng t H thng mng Koch vi din tch lc hiu qu 0,05 m2 v kch thc l 0.3 m c s dng trong h thng th im. Cc iu kin qu trnh bao gm vn tc u vo 6 m/s, nhit 25C v p lc xuyn qua mng l00kPa .Trong sut qu trnh ny, dng qua lc (permeate) c thu thp lin tc v dng khng qua lc (retentate) c tun hon. Hiu sut qu trnh c nh gi bi hot ng ca dng permeate. Cc thit k th nghim bao gm mt tp hp ca mi th nghim vi lc trong cc n v th im di cng iu kin hot ng . Sau mi qu trnh, cc bc lm sch bng kim/axit/kim c tin hnh khi phc li kh nng thm thu ca mng t bo (1800 L/hm2bar ) .Cc yu t nng th tch (VCF) c nh ngha l th tch ban u chia cho th tch khng qua lc (retentate) ti bt k thi im no. Th tch retentate c xc nh bng chnh lch gia th tch nguyn liu ban u v th tch qua lc (permeate). Tt c cc qu trnh c hon tt khi cc yu t nng bng 2.1.4. Th tc phn tchCc mu t nguyn liu, dng retentate v dng permeate c phn tch pH, titrable acidity (acid c kh nng cho proton trong phn ng acid-base),v hm lng cht tan. Cng c nh gi mu sc v c c thc hin trong h thng Hunter. Nng glucose, fructose v sucrose c o bng HPLC.Dch permeate c thu thp vo chai v trng bn trong mt mt trm chy tng v gi lnh trong 28 ngy. Chng c kim tra vi sinh trong 7 ngy (tng s nm mc v nm men, phn v tng s coliforms). Phn tch vi sinh thc hin trn cc loi nc p trong theo phng php m t Hi Y t cng cng M. 3. Kt qu Bng 1. c tnh vt l, ha hc trung bnh ca dch p n (juice), dch thy phn (feed), dch qua lc (permeate) v dch khng qua lc (retentate) trong tt c cc bc ca qu trnh vi lc.

Cc gi tr trong cng hng c k hiu khc nhau th khc nhau (p< 0,05, Tukey test)1LHUNTER sng (0 = black and 100 = white)2aHUNTER - (t -80 n 0 = xanh l, t 0 n +100 = ); 3bHUNTER (t -100 n 0 = xanh dng, t 0 n +70 = vng)

Hnh 1. Lu lng dng permeate trong qu trnh vi lc nc daX l enzym c kt hp vi vi lc nc da ci thin qu trnh lc. Vic x l bao gm thy phn polysaccharides ha tan cht lm tng nht ca dch p, cng nh ha lng polysaccharides khng ha tan nh pectin khng ha tan, cellulose, hemicellulose v lignin t t bo. X l enzym khng dn n s khc bit v c tnh vt l v ha hc ca sc dch p n v dch thy phn. Nh mong i, cc trng hp ngoi l l cc gi tr nht v hm lng tht qu. gim trung bnh ca nht t dch p n ti dch thy phn l 29,6% v i vi hm lng tht qu l 22,0%.Bng 1 cho thy tnh cht vt l v ha hc chnh ca nc da trong tt c cc bc ca qu trnh x l: p n (nc p), thy phn, lm trong (dch qua mng) v sn phm khng qua mng. Acid, pH v cht tan khng thay i trong qu trnh ch bin v c gi tr trung bnh tng ng l 0.8% w/w acid citric, 3.7 v 10.00Brix. Nng glucose, fructose v sucrose c duy tr c nh theo cc bc quy trnh, c gi tr trung bnh tng ng l 5.4% w/w, 2.4% w/w v 2.2% w/w. V nng ng v axit c gi khng i, dch vi lc duy tr c cc c tnh hng v tng t nh dch p n. Ngi ta chng minh rng c s gia tng sng v gim c ca dch permeate khi so snh vi dch p n (Bng 1). Dch da p tr nn trong v sng hn.Ngi ta cng quan st thy s gim hm lng tht qu trong dch thy phn (5.7g/100 g) v dch permeate (0.0 g/100 g) khi so snh vi dch p n (7.4 g/100 g). Qu trnh lm trong hon ton loi b tht qu l lng trong dch qua lc, tng t nh quan st ca Matta v cng s.Hnh 1 cho thy biu hin ca dng permeate ca mt trong cc qu trnh vi lc. N c th c chia thnh hai bc. u tin l gim lu lng dng permeate, sau th s gim ny t r rng hn v c xu hng n nh. Cc tc gi khc nh Itoua Gassaye, ngi nghin cu qu trnh lm trong nc da cng m t biu hin tng t.Thi im u ca qu trnh vi lc, lu lng dng permeate khong 232L/hm2. Sau nm pht thc hin, tham s ny gim 52%. Lu lng dng permeate trung bnh n nh 15 pht sau khi lc, tng ng vi 100L/hm2 .Cc yu t chnh gp phn vo s gim lu lng l s nng phn cc, s tc nghn l v nht tng do s gia tng ca nng . Nhc im chnh ca vi lc dch p tri cy l tc nghn mao dn dn n gim lu lng dng chy .Gi tr nht ca dch p trong gim kh nhiu do vic loi b b p v cc i phn t t dch p n. Theo quan st trong Bng 1, nht biu kin ca dch vi lc l 1,1 mPa.s. Dch p trong biu hin tnh cht lu bin ca mt cht lng Newton (Hnh 2) . Cc kt qu tng t c xc nhn qua s Hemandes v cng s, ngi nghin cu nc cam siu lc, v bi Matta v cng s trong qu trnh nghin cu nc p s ri vi lc.

Hnh 2. Tnh cht lu bin ca dch p trongc im ca dng qua lc cho thy vi lc nh hng ti v trng cng nghip ca nc qu. Nc qu da vi lc cho thy tnh cht vi sinh ph hp vi yu cu ca lut php Brazil i vi nc p tri cy v thc ung. N c s lng nm mc v nm men, v vi khun a m t hn 10 CFU/g , tng sc oliforms t hn 0.3/g v khng c Salmonella trong 25 g sn phm (Bng 2). Cc thng s c duy tr trong thi gian tr sn phm. Nhng kt qu cho thy vi lc c th c s dng nh mt qu trnh thay th cho qu trnh thanh trng trong vic bo qun nc p tri cy.Bng 2. c im vi sinh ca nc tri cy thanh trng bng vi lc 80C trong 28 ngy

4. Kt lunNc da c lm trong thnh cng. c ca n gim t 97.2 xung 3.4 v sng tng t 16.8 ln 97.9. Sn phm c lm trong cng t v trng cng nghip, p ng y cc yu cu v an ton vi sinh. Kt qu thu c cho thy s kt hp ca thy phn enzyme vi vi lc c th l mt s thay th tt thanh trng nc p c. Vic s dng cc cng ngh xut ny c th ci thin xu hng mi cho th trng cc loi nc p tri cy.

PHN 2: QUY TRNH CNG NGH1. Nguyn liu1.1. Da1.1.1. c im sinh hc v thnh phn ha hc ca daV phng din thc vt, da l mt qu kp, gm 100 - 150 qu nh hp li (mi mt da l mt qu n) phn tht qu m chng ta n c l do s pht trin ca cc m gc l bc, l i v gc vi nhy to thnh. Cc b phn nh cnh hoa, vi nhy ho tn trong mt l trng di l bc c xem l h mt nm ngoi ca qu da. Khi gt chng, ta thng phi kha b i.Kch thc v trng lng qu: ty thuc vo ging, mt v lng phn bn. Trng cng tha, bn cng nhiu phn th qu cng nng cn.Hnh dng qu: dng qu l, hnh tr hay thp ty thuc vo ging v k thut canh tc, chm sc. Trong thi gian hnh thnh v pht trin qu, chm sc km qu s b thp u, b cong ngn trong thi gian qu ang tng trng s lm tng trng lng qu v qu c dng hnh tr.Mu sc tht qu: ty thuc ging v phn no phn bn v cc iu kin sinh thi. Cc sc t vng cam carotenoit quyt nh mu vng ca tht qu da, c to ra nhiu trong qu da trng nhit thp v trong mt hn l trng nhit cao v ngoi nng.Hng v ca qu: v chua ngt ty thuc vo lng ng, ch yu l ng saccaroza v lng acid hu c ch yu l acid citric v maleic. Hng thm ca qu ty thuc vo 2 cht tyl butyrat v amyl butyrat. Trong qu da, lng ng tng dn t y qu ln ngn v lng acid th ngc li. Qu da c v ngt ngon nht khi lng ng tng s trong qu khong 12% v lng acid khong 0.6 - 0.7%. chc ca tht qu: tht qu mm hay cng ty thuc ch yu vo chn ca qu khi thu hoch cn t l x ty thuc ch yu vo ging trng.Thnh phn ca da:o Cung, u: 13%o Mt: 11%o V: 18%o Li: 12%o Tht: 46%Thnh phn ha hc ca qu da:Trong thnh phn protein ca qu da cn c enzym Bromelin l mt loi emzym thy phn protein.Da l loi qu nhit i c s dng nhiu n ti v ch bin hp xut khu. Thi v thu hoch da thng t thng 3 n thng 8. Da tri v thu hoch vo khong thng 11 n thng 1, thng 2 nm sau.Da tri v l kt qu ca vic x l cy da bng ha cht (acetylen) kch thch tng trng. Khi ngn da c t 10 l tr ln ngi ta cho acetylen dng bt hoc dung dch vo nn da. Sau 6 thng chng s ra hoa. Bng cch ny c th ri v da c th thu hoch quanh nm. Tuy nhin, cht lng da tri v ca Vit Nam hin cn km hn so vi da v chnh. Thn da ngn, mang nhng l hnh gii xp thnh hoa th gc. Hoa tp hp thnh bng, chm. Nhiu loi c l bc c mu sc s. Qu m ( cc chi c bu trn) v qu mng ( cc chi c bu di). Ht b, ni nh bt. Cy h Da c nhiu c im sinh thi c bit. R ca cc loi biu sinh ch yu bm vo thn cy ch, mt s loi r hon ton khng pht trin. L mc chm li gc thnh hnh phu, trong c nc v cht hu c b phn hy, nn l mi trng sng thch hp cho mt s ng vt v thc vt nh (mt s cy n tht, gip xc thp, lng th v.v). Gc l ht nc v cht dinh dng thay cho r. nhiu loi li c lng v m gi nc pht trin.Thu hoch chn thu hoch: Da xut khu qu ti khi thu hoch v qu chuyn t mu xanh thm sang xanh nht, 2 hng mt pha cung c k vng. Da cho ch bin cng nghip c 1-3 hng mt pha cung c mu vng.K thut thu hi: Ct qu km theo on cung di 2-3 cm, vt ct phng khng lm qu b dp, gy cung, gy ngn. Khng thu hoch vo ngy c ma hoc nng gt. Khi cn ly chi ngn trng hoc b i u phi dng dao ct, khng dc b v vt lm vo qu s gy mau thi qu.Bo qunBo qun ni sn xut: Thu hoch xong phi vn chuyn v ni rm mt, sch, khng cht ng ngoi nng hoc ma. Bo qun qu ti xut khu: Chn qu lnh, khng b dp, khng c rp sp, vt b l gc qu, ct bng cung cch gc 2cm. Phn loi, ng gi a vo kho mt, vn chuyn bng xe lnh c nhit 7-80C, m 85-90%. Thi gian t thu hoch n khi a vo kho mt khng qu 24 gi vo ma H v 36 gi vo ma Xun.Bo qun da ch bin cng nghip: Thu hoch xong, phn loi s b, chn qu lnh ln a vo kho mt c nhit 10-12oC i vi da cn xanh, 7-8oC i vi da bt u chn, m trong kho 85-90% c th bo qun c 2-3 tun.Phn lai da:Da c nhiu ging, c th phn loi thnh 3 nhm:- Nhm Hong Hu (Queen): tht qu vng m, thm, gin, ngt. Khi lng trung bnh, chu c vn chuyn. Nhm ny c phm cht cao nht v c trng nhiu nht nc ta, c cc loi nh sau:+ Da hoa: nng khong 0,5 0,7 kg+ Da tn ong: qu nng khong 0,7 kg; c Rch Gi, Bc Liu,+ Da Vistoria- Nhm Cayenne: tht qu vng ng, nhiu nc, t thm v t ngt hn da hoa, mt da phng. Qu rt to, nng khong 1,5 kg v vy cn c tn gi l da c bnh. Tuy nhin, loi ny chu tc ng c hc km, kh khn trong vic thu hoch, bo qun v vn chuyn. Vit Nam loi ny c rt t.- Nhm Ty Ban Nha (Spanish): tht qu vng nht, c ch trng, v chua, t thm, nhiu nc hn da hoa. Qu nng khong 1 3 kg, mt su. Thm, da ta, da mt, thuc nhm ny. Loi ny c cht lng km nht, c trng lu i v tp trung Liu Sn, Tam Dng,Bng 3. c im k tht ca mt s ging da (loi 1):

1.1.2. Cc ch tiu cht lng ca da ti:Tiu chun nguyn liu:- Da nguyn liu c nhn vin phng QA nh gi, phn loi ri mi a vo ch bin.- Da khi nhn vo bng, cung cn ti (bng t nhin, cung di khng qu 10cm).- Da gi bng (phi n t 2/3 hng mt tr ln).- Rut da phi c mu vng nht tr ln.- Qu da phi ti tt, khng dp ng, khng chn qu (c mi ln men).- Khng su bnh, khng meo mc, khng b khuyt tt, khng dnh bn, t, chut cn v c mi l khc.Ch tiu v chn: chn ca da nh gi theo mu sc v qu c 6 mc sau:1. chn 4: 100% qu c mu vng sm, trn 5 hng mt m.2. chn 3: 75-100% v qu c mu vng ti, khong 4 hng mt m.3. chn 2: 25-75% v qu c mu vng ti, 3 hng mt m.4. chn 1: 25% v qu chuyn sang mu vng, 1 hng mt m.5. chn 0: qu vn cn xanh bng, 1 hng mt m.6. chn 00: qu vn cn xanh sm, mt cha m.1.2. Nguyn liu ph1.2.1. Na2CO3Dng ht, mu trngDo dch p c pH thp, nn b sung Na2CO3 iu chnh pH dch v xung 4.5 . Na2CO3 c ha tan vo nc ri nh t t vo dch p cho n khi pH t gi tr yu cu1.2.2. PectinaseEnzyme pectinse l mt nhm enzyme thy phn pectin , sn phm ca qu trnh ny l acid galcturonic, galactose, arabinose, methanol y l mt nhm ezyme c ng dng rng ri trong cng nghip ch ng sau amylase v protease. Enzyme ny ban u c pht hin trong cc dch chit tri cy nh c rt, c chua hay i mch. u tin phi k n l pht hin ca E.fremi (1840) trn i tng c rt.Enzyme pectinase c s dng rng ri trong cng nghip sn xut nc p tru cy, pectinase c tc dng tch cc trong qu trnh p lm trong dch lc rt d dng, do lm tng hiu sut ca sn phm. Khi a enzyme pectinase vo khu nghin s lm tng hiu sut p ln ti 15%, 25%. Bi l trong da c pectin lm khi dch qu nghin trng thi keo, do khi p dch qu khng thot ra c nh enzyme pectinase phn gii cc cht pectin i m dch qu trong sut khng b vn c v lc rt d dng. Khng nhng vy enzyme pectinase cn gp phn chit rt cht my, tanin v nhng cht ha tan na do lm tng thm cht lng ca thnh phm. Nh vy, enzyme pectinase gp phn quan trong trong vic lm tng gi tr cm quan cho sn phm1.2.3. Bt tr lciatomit l trm tch vi thnh phn ch yu l silic oxyt. N cn c tn l kizengua hay t to silic. Do c nhiu l xp v tnh tr nn iatomit c s dng trong k thut lc, lm cht n v cht hp th.Diatomit c tnh tr ha hc. Cng vi nng sut lc cao ( tc lc ln), diatomit c kh nng tch cc tp cht rn c kch thc < 0,5mm2. Quy trnh cng ngh

DaB cung, ct gt vCt nhXayiu chnh pHpNc da trongBt tr lcGia nhitNpPectinaseLc thBo nRaRaThanh trngng npLc tinhRt nngChaiHnh 3 . Quy trnh sn xutB cung, ct gt vMc ch: loi b v da, mt da, cc phn hhng. Bin i: Nguyn liu thay i hnh dng v kch thc. Dch bo tit ra trn b mt l nguyn nhn dn n phn ng ha nu lm thm b mt da v cng l mi trng vi sinh vt pht trin. Mt lp bo v, tri h hp mnh , s b mau nhn.Phng php thc hin:Dng dao ln ct hai u qu, gt v, bmt, v cc phn hhng nng. Dng phn vv tht quxt hai u qu p ly nc qu. Dao ln slm lt ct bng phng, p.RaMc ch: la b tp cht v vi sinh vt bm trn qu. y l cng on quan trng, n quyt nh mt phn khng nh theo yu cu cht lng cng nh thi gian bo qun sn phm. Hu ht cc loi qu sau thu hoch u nhim bn. Trn b mt v qu c bao gm tp cht v c (t, ct,); cc tp hu c (l cy dp nt, phn hu c cn xt,); cc cht tng trng, khng sinh v thuc bo v thc vt (BVTV); v mt qun th VSV. Bin i: nguyn liu sch v gim bt lng vi sinh vt.Phng php thc hin: ngm nc cho cc tp cht (v c v hu c) r ra, dng bn chi ch xt ln b mt v. Ct nhMc ch: ct da thnh nhng ming nh, chun b cho qu trnh xay nhuyn.Bin i: khng ng kPhng php thc hin: Ct da thnh 4 phn. Mi phn s c ct thnh nhng ming nh chun b a vo my xay.Xay nhuynMc ch: ph v t bo, tng cng dch bo thot ra v lm tng hiu sut cho qu trnh ch p.Bin i: nguyn liu thay i kch thc, v t bo b x rch, dch bo v cc loi enzyme ni bo thot ra, cc phn ng ha sinh xy ra d dng. Tri cy sau khi xay nhuyn cng l mi trng tt cho vi sinh vt hot ng, t lm h hng nguyn liu qua nghin.Phng php thc hin: Cho t t tng ming da c ct vo my xay vi mt lng va sao cho dch da khng tro ra ngoi. V vy, qu trnh xay c thc hin 3 ln.iu chnh pHMc ch: chnh pH n gi tr thch hp cho sn phm nc qu trong.Bin i: Phng php thc hin: Dng dung dch Na2CO3 iu chnh pH ca dch da sau khi p xung gi tr cn yu cu (pH = 4,5) ca sn phm. o pH bng my o pH.X l enzymeMc ch: chun b cho qu trnh pBin i: Nh xc tc ca endopolygalacturonase, phn t pectin b gim kch thc, dch bo gim nht, gip qu trnh p t hiu qu cao.Phng php thc hin: B sung 0.005% enzyme pectinase, trn u ri trong 1,5 gi nhit 400C bng b iu ha, thnh thong cn o trn khi .pMc ch: khai thc, tch ti a dch bo ra khi nguyn liu.Bin i: Mt s lin kt trong qu b ph v do tc ng ca lc c hc, cu trc t bo b ph v, dch bo thot ra ngoi.Phng php thc hin: Cho khi vo ti vi. Dng lc p vt cho n khi dch bo thot ra rt t hoc hu nh khng ra na.Gia nhitMc ch: chun b cho qu trnh lc. Bin i: c th tn tht mt s cht mn cm vi nhit nh protein, cc hp cht thm, cht mu V hot enzyme, tiu dit v c ch vi sinh vt, gy kt ta mt s cht keo.Phng php thc hin: Dch p c gia nhit 800C trong 10 pht, bt tr lc cho vo cui qu trnh gia nhit, km theo khuy trn.Lc tinhMc ch: hon thin, cht lng cm quan t yu cu ca thnh phmBin i: cc cht cn, kt ta trong nc qu sau gia nhit c lc b, dung dch nc qu tr nn trong hn, mu sc p hn.Phng php thc hin: Tin hnh lc tinh bng thit b lc chn khng..Rt nngMc ch: Hon thin: phn chia sn phm vo cc hp, to ra cc n v sn phm Bo qun: hn ch s nhim vi sinh vt v ng thi rt nng gip bi kh trong bao bBin i Vt l: S thay i th tch, t trng, khi lng v xut hin gradient nhit Ha hc: thay i tc cc phn ng ha hc Ha l: s bc hi nc v ng t protein Sinh hc: vi sinh vt c ch, tiu dit Ha sinh: enzyme b v hot trong tng, mi v b gim do b phn hy v bay hiCch thc hin: un nng nc qu ln nhit 800C trong rt nng, ng npThanh trngMc chBo qun: tiu dit ht vi sinh vt gy bnh v gy h hng sn phm gip bo qun sn phm lu hnBin i V hot enzyme v tiu dit hu ht cc vi sinh vt Thay i th tch, trng lng Bc hi ncCch thc hin: s dng ni nu, khi nc si c 20 pht ri b chai vo thanh trng. Thanh trng xong cn phi lm ngui nhanh bng nc lnh. Cn nh bao b thy tinh rt d b v nu thay i nhit qu t ngt. Cn tm cch gim mc chnh lch nhit khi lm ngui sn phm sau thanh trngBo nMc ch: pht hin li ca sn phm chai thy tinh nc da trongCch thc hin: gi sn phm nhit mi trng trong khong 3-7 ngy. Sau thi gian bo n, sn phm c kim tra v loi b nhng h hng.

PHN 3: TNH TON KT QU1. Tnh ton kt qu2. Nhn xt3. Tr li cu hi1. C s khoa hc ca quy trnh ch bin sn phm nc quNc qu thu c trc tip bng phng php chit bng bin php vt l.Nc qu c cNc qu c c l sn phm ph hp vi thut ng, loi b mt lng nc va bng bin php vt l lm tng Brix n gi tr t nht l 50 % cao hn gi tr Brix c thit lp i vi nc qu hon nguyn t cng mt loi qu, nh trong Ph lc. Trong qu trnh sn xut nc qu c c, s dng bin php thch hp v c th kt hp ng thi vi khuch tn t bo hoc tht qu bng nc min l cc cht rn ca qu c th chit c bng nc c cho vo nc qu ban u trc khi tin hnh c c.Nc qu c c c th khi phc li1 c cht thm v cc thnh phn hng d bay hi t cng mt loi qu, bng cc bin php vt l thch hp. C th c b sung tht qu v t bo2 t cng mt loi qu bng bin php vt l thch hp.Nc qu trch lyNc qu trch ly sn phm thu c bng khuch tn cc thnh phn sau y vi nc:- ton b tht qu c nc nhng khng th tch trc tip bng bin php vt l, hoc- ton b qu kh nc.Cc sn phm c th c c c v hon nguyn.Hm lng cht rn ca thnh phm cn p ng c b Brix ti thiu i vi nc qu hon nguyn c qui nh trong Ph lc.Puree qu s dng trong sn xut nc qu v nectarPuree qu trong sn xut nc qu v nectar l sn phm cha b ln men nhng c th ln men thu c bng bin php thch hp, v d bng cch nghin, xay, lc phn c th n c ca qu hay phn v qu m cha p nc. Qu phi lnh ln, c chn thch hp v ti hoc c bo qun bng cc bin php vt l hoc p dng cch x l theo cc iu khon thch hp hin hnh.Puree qu c th khi phc li1 c cht thm v cc thnh phn hng d bay hi t cng mt loi qu v tt c phi c thu li bng cc bin php vt l thch hp. C th b sung tht qu v t bo t cng mt loi qu bng bin php vt l thch hp.Puree qu c c s dng trong sn xut nc qu v nectarPuree qu c c c s dng trong sn xut nc qu v nectar thu c bng bin php vt l loi b mt lng nc va t puree qu lm tng Brix ti gi tr t nht l 50 % cao hn gi tr Brix c thit lp i vi nc qu hon nguyn t cng mt loi qu, nh ch dn trong Ph lc.Puree qu c c c th khi phc li1 c cht thm v cc thnh phn hng d bay hi t cng mt loi qu v tt c phi c thu li bng cc bin php vt l thch hp.Nectar quNectar qu cha b ln men nhng c th ln men bng cch thm nc, c b sung hoc khng b sung ng , mt ong v/hoc xir , v/hoc cht ph gia to ngt c lit k trong Tiu chun chung v ph gia thc phm (GSFA) hay hn hp ca chng. Tt c cc cht thm, thnh phn hng d bay hi, tht qu v t bo phi c khi phc li cho cng mt loi qu v c thu li bng cc bin php vt l thch hp b sung. Ngoi ra, sn phm phi p ng cc yu cu qui nh i vi nectar qu nu trong Ph lc.Nectar qu hn hp thu c t hai hay nhiu loi qu khc nhau.2.Phn loi sn phm nc qu: Cn c theo mc t nhin, ngi ta chia nc qu thnh cc loi: Nc qu t nhin: ch bin t mt loi qu, khng pha thm ng, tinh du, cht mu.Nc qu t nhin dng ung trc tip hoc ch bin cc loi nc ngt, ru mi. Nc cc loi qu qu chua khi ung phi pha thm ng. tng hng v nc qu i khi ngi ta cho ln men ru mt phn hoc ton b ng c trong nc qu t nhin. Nc qu hn hp: ch bin bng cch trn ln nhiu loi nc qu khc nhau, lng nc qu pha thm khng qu 35% nc qu chnh. Nc qu pha ng: tng v ngon, mt s nc qu nh chanh, cam, qut ngi ta thng pha thm ng. Nc qu c c: ch bin bng cch c c nc qu t nhin theo phng php un nng (bc hi) hay phng php lnh ng (tch nc ). Nc qu c c c li l tn bao b, kho tang tr, vn chuyn v t b vi sinh vt lm hng. Cn c theo phng php bo qun, ngi ta chia nc qu thnh cc loi: Nc qu thanh trng: ng vo bao b kn, thanh trng bng cch un nng trc hoc sau khi ghp kn. Nc qu bo qun lnh: bo qun nhit 0 - 2oC. Nc qu np kh: np CO2 c ch s hot ng ca vi sinh vt v tng tnh cht gii kht. Nc qu sunfit ha: bo qun bng SO2, dng lm bn ph phm. Nc qu ru ho (liquor): pha ru c ch s hot ng ca vi sinh vt ri ng trong bao b thanh trng. Cn c theo trong ca sn phm, ngi ta chia nc qu thnh cc loi: Nc qu trong: l dch bo c tch khi m qu ch yu bng cch p sau em lng ri lc. Tu theo mc trong cn thit m ngi ta lc th (nc qu c) hay lc k (nc qu trong). Nc qu c: l dch bo ln vi cc m c nghin mn v pha ch vi nc ng.3. Nc qu trong:ch bin bng cch tch dch bo ra khi m qu bng phng php p. Sau lng, hay lc loi b ht tht qu. Tht qu dng trong sut, khng lng tht qu y bao bDa vo trong, ta cng c nc qu trong va v nc qu trong sut. nc qu trong sut khc nc qu trong va ch: ngoi cc phn t tht qu b loi b, cc cht ke d bin tin1nh cng b tch4. Nhng loi rau qu no thng c s dng sn xut nc qu trong ?Tri cy dung sn xut nc qu trong phi c chn cao, c mi v c trng v cng mnh nht, cu trc mm thun li cho qu trnh ch tch puree. Tri c chn sn xut nc qu trong thng l tri mng nc hay tri nc, c t l tht tri cao, c mi v v mu sc c trng nh xoi, mng cu xim, du, u hay l tri c nhiu nc nh cam, chanh, bi.5. Tiu chun nguyn liu ?Nguyn liu cn c cc cht ng, acid, tanin, cht thm, cht mu v dch qu, cc nguyn liu c hng v thm ngon, mu sc p. Cc ch tiu quan trng nht, c trng cho sn phm cht dch qu l khi lng ring, hm lng cht kh v acid.Qu dng ch bin nc qu khng c yu cu cao v hnh thc bn ngoi, c th s dng nhng tri bm dp hay h hng vn c th s dng c min sao khng nh hng n cht lng v an ton v sinh thc phm, chn ng mc. Nu qu cha chn th mng t bo cng, dch bo t, nn nhiu ph liu, v do hm lng ng thp, hm lng acid cao nn chua nhiu. Nhng qu chn th m qu mm v b, khi p tht qu kt li khng cho dch qu thot ra, dch qu c nhiu bt v kh lng, lc.Nhng qu c vt rm ngoi v khng nh hng n hng v ca dch qu, vn dng c. Kch thc v hnh dng ca qu cng khng nh hng lm n phm cht nc qu nn khng hn ch.6.Yu cu cht lng ca sn phmThnh phn c bn(a) i vi nc qu c p trc tip, th Brix phi chnh l Brix thu c t qu p v hm lng cht rn ha tan ca tng loi qu khng b thay i, tr khi c pha trn vi nc qu ca cng mt loi qu.(b) Vic ch bin nc qu m cn hon nguyn t nc qu c c th phi theo Brix ti thiu c thit lp trong Ph lc, khng k cc cht rn ca cc thnh phn v cc cht ph gia b sung. Nu trong Bng khng qui nh Brix, th Brix ti thiu phi c tnh da vo hm lng cht rn ha tan ca tng loi nc qu c dng ch bin nc qu c c.(c) i vi nc qu hon nguyn v nectar, khi hon nguyn cn s dng nc ung mc ti thiu, p ng c phin bn mi nht ca Hng dn v cht lng nc ung ca T chc Y t th gii (Tp 1 v Tp 2).Thnh phn cho php khcNgoi tr nhng quy nh khc, cn phi ghi nhn nhng thnh phn sau y:(a) ng c m nh hn 2% nh m t trong TCVN 7968:2008 (CODEX STAN 212-1999) ng: sucroza, dextroza khan, glucoza, fructoza, c th b sung (b) Xir [nh m t trong TCVN 7968:2008 (CODEX STAN 212-1999)], sacroza dng lng, dung dch ng chuyn ha, xir ng chuyn ha, xir fructoza, ng ma dng lng, isoglucoza v xir c hm lng fructoza cao c th c b sung vo ch i vi nc qu, nc qu c c, puree qu c c, v nectar qu. Mt ong v/hoc ng c ngun gc t qu c th ch c b sung vo nectar qu.(c) Ty thuc vo lut ca nc nhp khu, nc qu chanh (Citrus limon (L.) Burm. f. Citrus limonum Rissa) hay nc qu chanh (Citrus aurantifolia (Christm.) hoc c hai, c th b sung vo nc qu tng ng n 3 g/l axit xitric khan vi mc ch axit ha gim ngt nc qu. Nc chanh Citrus limon (L.) Burm. f. Citrus limonum Rissa hoc nc chanh Citrus aurantifolia (Christm.), hay c hai, c th c b sung vo nectar qu tng ng n 5 g/l axit xitric khan (d) Khng c b sung c hai loi ng (m t trong (a) v (b) v cc cht axit ha (c lit k trong GSFA) cho cng mt loi nc qu.(e) Ty thuc vo qui nh ca nc nhp khu, nc qu qut (Citrus reticulata) v/hoc ca ging lai vi reticulata c th b sung vo nc cam p vi mt lng khng qu 10% cht rn ha tan ca reticulata vo cht rn ha tan tng s ca nc cam.(f) Mui, gia v v rau thm (v cc cht chit t nhin ca chng) c th c b sung vo nc qu c chua.(g) C th b sung cc thnh phn dinh dng c bn (v d vitamin, khong cht) v cc sn phm. Vic b sung nh vy phi ph hp vi cc qui nh thch hp hin hnh thit lp cho mc ch ny.Cc yu t cht lngNc qu v nectar qu phi c mu sc, hng thm v mi v c trng tng loi qu.Qu khng c gi nhiu nc do qu trnh ra, hp hay cc thao tc chun b khc m khng th trnh khi v l do cng ngh.Tnh xc thc (authenticity)Tnh xc thc l vic duy tr tnh cht vt l, ha hc, cm quan v tnh dinh dng ca qu nh trong t nhin.Xc minh thnh phn, cht lng v tnh xc thcNc qu v nectar phi c kim tra v tnh xc thc, thnh phn v cht lng khi s dng v khi c yu cu. Phng php phn tch theo iu 9 Phng php phn tch v ly mu.Vic xc minh tnh xc thc/cht lng ca mu c th c nh gi bng cch so snh d liu ca mu, s dng nhng phng php thch hp c nu trong tiu chun ny, vi sn phm ca cng loi qu v t cng mt vng, k c nhng bin i t nhin, thay i theo thi v v nhng bin i xut hin trong qu trnh ch bin.Cht h tr ch bin - Mc ti a s dng theo thc hnh sn xut ttChc nngTn cht

Cht chng to btPolydimetylsiloxan

Lp t st hp ph (cht lm trng, t t nhin hoc hot ha)

Cht lm trongCht ph tr lcCht keo tResin hp ph

Cacbon hot ha (ch ly t thc vt)

Bentonit

Canxi hydroxit

Xenluloza

Chitosan

Keo silic dioxit

t diatomit (t cha to ct)

Gielatin (t collagen ca da)

Resin trao i ion (cation v anion)

Keo bong bng c

Cao lanh

trn chu

Polyvinylpolypyrolidon

Kali caseinat

Kali tartrat

Canxi cacbonat kt ta

V tru

Silicasol

Natri caseinat

Lu hunh dioxit

Ch phm enzymPectinaza (dng ph v Pectin),Proteinaza (dng ph v Protein),Amylaza (dng ph v tinh bt), vXenlulaza (c gii hn s dng d dng ph v mng t bo)

Khi dng lm kn Nit

Cacbon dioxit

Cht nhim bnD lng thuc bo v thc vtSn phm l i tng ca tiu chun ny phi tun th cc gii hn d lng ti a thuc bo v thc vt do y ban Codex qui nh i vi sn phm ny.Cc cht nhim bn khcSn phm l i tng ca tiu chun ny phi tun th cc mc ti a i vi cc cht nhim bn do y ban Codex qui nh i vi sn phm ny.V sinhKhuyn ngh cc sn phm l i tng ca tiu chun ny phi c ch bin v x l theo TCVN 5603:2008 (CAC/RCP 1-1969, REV.4-2003) Quy phm thc hnh v nhng nguyn tc chung i vi v sinh thc phm v cc tiu chun lin quan nh cc Quy phm v thc hnh v sinh v cc Quy phm thc hnh khc.Sn phm phi tun th cc tiu ch v vi sinh vt c thit lp theo CAC/GL 21-1997 Principles for the establishment and application of microbiological criteria for foods (Nguyn tc thit lp v p dng cc tiu ch v vi sinh vt trong thc phm).7. Cc qu trnh nh hng n cht lng sn phm l p, lc tinh v rt nng p: y l cng on c mc ch khai thc, nhm thu hi cc cu t t da. nu khng c cng on ny thi ta khng th no thu c dch qu. Trong qu trnh p, c th thu c cc cht khng mong mun, c bit l cc cht ng, c th i vo sn phm v lm nh hng n cht lng sn phm.Lc tinh: y l cng on rt cn thit ca nc qu trong. Nu qu trnh ny khng din ra, trong nc qu vn c th cn cn rn, gy nh hng nghim trng n cht lng sn phm. qu trnh lc gip ta loi b cn, ci thin trong ca sn phm.Rt nng: Hn ch s tip tc nc qu vi oxy bng cch bi kh nc qu, v khi ghp np cho ht chn khng. iu ny m bo trong ca nc qu8. Cc bin php h tr nhm gia tng hiu sut qu trnh p:Nghin: trc khi p, qu c x l c hc (ct, x ti, nghin th). Hiu qu nghin t c khi phn ln t bo b tc dng, song v kch thc t bo rt nh nn ch mt s nh t bo b ph. V d, khi nghin qu thnh ming nh 0,3 cm th ch khong 15% lng t bo chung b ph trc tip, do khng nn nghin qu to. Tuy vy nu nghin qu nh, th khi p nguyn liu khng to ra rnh thot nc qu, cng lm gim hiu sut p. Mc nghin ty thuc tng loi qu.un nng: di tc dng ca nhit cao, prtit ca cht nguyn sinh b ng t v v vy thm thu ca t bo tng ln. Ngi ta thng un nng qu nhit 80-85oC, nu thp hn th qu trnh ng t ko di, nu cao qu th c th gy cho nc qu c v kh chu.Lm lnh ng: Thc vt b cht khi lm lnh ng l v nh hng chung ca s mt nc do to thnh nc , ca tc dng c do nng acid v mui trong dch bo tng ln, ca sc p ca tinh th nc ln t bo... Ngi ta s dng bung lnh thm x l qu nhit -18oC n 30oC. Sau lm tan gi qu ngoi khng kh hay ngm trong nc l.B sung enzyme pectinase: pectinase thy phn pectin, lm gim nht, s gip thu c dch p cao hn ( khong 14-30%)Ngoi 4 phng php trn, ngi ta cn tng hiu sut p bng dng in cao tn...9. Cc bin php k thut nhm n nh trong cho sn phm ? X l bng tc nhn ha hc X l dch qu cha nhiu tanninTannin c th cng vi nhiu hp cht trong dch qu nh anthocyanin, proteintham gia phn ng polymer ha hnh thnh cht keo v kt ta. ngn nga s lng cn do tannin gy ra, nh sn xut thng s dng cc tc nhn ha hc nh gelatin.Gelatin l sn phm ca qu trnh thy phn collagen t da heo hoc xng ng vt. Thnh phn acid amin ch yu ca gelatin bao gm glycie, proline, hydroxyproline v acid glutamic. X l protein trong dch quTrong dch qu, protein c th to phc mt s hp cht hoc b ng t to nn cn lm c sn phm nc qu trong. C nhiu bin php hn ch hin tng protein ng t nh s dng bentomite, ch phm keo silicas.Bentomite : l aluminium silicate hydrate ha vi thnh phn ha hc ch yu l Al2O3.4SiO2.nH2O. Ch phm dng bt v c th hp ph c protein vi 1 lng ln.Ch phm keo silicas: dng huyn ph, trong cc ht phn tn silica c kch thc dao ng trong khong 30 -100nm. y l ph phm ca ngnh cng nghip thy tinh X l bng phng php lc, ly tm.Phng php ly tm s tch cc cu t rn ra khi nc qu, ng thi ci thin trong. Tuy nhin, chi ph thit b v nng lng s cao hn nhiu so vi phng php c hc khc. LcNc qu i qua mt mng lc, cu t rn se b gi li trn mng. ng lc ca qu trnh lc l s chnh lch p sut. 10. Cc cht tr lc khcTnM t

SparkolloidSparkolloid l mt albumin protein t nhin chit xut t to b v c bn dng bt mn

GelatinHn hp ca gelatins v silicon dioxide, vi collagen ng vt l thnh phn hot cht

KieselsolKieselsol l mt cht lng trong cc ht silica nh l pha phn tn. N thng c s dng song song vi gelatin. Liu lng 1 ml/g gelatins. N h tr tch protein ra khi huyn ph

BentoniteBentonit c bn di dng bt v ht. N l t st tinh ch. Mt cch tt hn l thm cng s lng vo mt lt nc nng, khuy u v yn trong 36-48 h. Trong thi gian ny, t st n ra v gn nh tr thnh mt gelatin

IsinglassSn xut t bong bng c tm, isinglass c bn dng bt trng mn hoc mnh cng kh. N l mt protein chit xut t bong bng ca loi c ny. Sn phm cng c dng lng gi l siu trong

Filters or PolishersVi mt ming m xp tt, b lc rt c hiu qu trong vic loi b ht (t bo nm men, protein, )

So snh cc cht tr lcDiatomite: tc lc rt cao, c th tch cc ht c kch thc < 0,5mmBentonite: tch cc protein v cc cht keo vi hm lng lnKeo silica: hiu qu lc khng bng diatomite v bentonite11. Nu mc ch s dng ch phm enzyme pectinex SP 120L trong quy trnh sn xut nc qu trong? Cn c th s dng loi enzyme no na ? Gii thch ?Mc ch s dng ch phm enzyme pectinex SP 120L trong quy trnh sn xut nc qu trong l phn hy lp kt dnh gia cc t bo, cu trc m thc vt s b ph hy nn s h tr cho qu trnh p, gip cht chit t bn trong t bo thot ra d dng hn. u im ca qu trnh x l enzyme l: Lm tng th tch dch bo Lm tng hiu sut thu hi cht chit v ci thin cht lng sn phm. Gim nht dch bo, tng tc lc.Ngoi ra, mt s enzyme c th c s dng nh ch phm hemicellulose, celllulase..Ch phm hemicelluloseDng thy phn hemicellulose trong lp kt dnh t bo, t , ph hy cu trc m thc vt, lm tng hiu sut thu hi cht chit nhng li thp hn so vi pectinase.Ch phm celluloseDng thy phn lien kt -glycoside trong cc phn t cellulose. Thnh phn ca t bo c cu to bi cellulose. Do , khi s dng ch phm cellulose s h tr s ph hy thnh t bo, t , gii phng cht chit t bn trong t bo cht ra bn ngoi.