Banh Cracker

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CH:MTSSNPHMBNHCRACKERTRNTH

TRNGVITNAM. THNHPHNNGUYNLIUVCNGNGHSN XUT

GVHD: NGUYN TH HNGNHM : 5 LP : 50 TP1

Bnh Cracker pho mai

Bnh go

Bnh Cracker da

Bnh Cream Cosy

Bnh Cracker Cream

Bnh mn AFC

BnhCracker Ritz

Bnh Cracker Bridal

Bnh Cracker Party

Phn I: Nguyn liu Bnh cracker rt ph bin c nhiu hnh dng v kch thc khc nhau. L mt mt hng c gi tr cao v dinh dng v cung cp nhiu nng lng. Bnh cracker c lm t bt m, nc, cht to ngt, bt sa gy, bt phomai,cht bo, mui , nm men, cc nguyn liu khc v c b sung cc cht ph gia nhm to mu, mi , cht khng vi sinh vt tng thi gian bo qun cho sn phm.

1.1 Nguyn liu chnh1. Bt m: Sn xut t la m hay h ha tho, thnh phn ha hc ca bt m gm 4 loi: Albumin v Globulin (20%),Prolamin v Glutelin (80%) . Cu to ht la m:Nh nhng loi ht ha tho khc, ht la m cu to gm 4 phn: v ht, lp alron, ni nh v phi ht.

Bt m l thnh phn nguyn liu to cu trc c bn ca bnh cracker. Protein ca bt m s to thnh mt khi keo do, n hi c kh nng gi kh v to thnh cu trc xp khi nng. y l tnh cht rt c bit ca bt m, cc loi ng cc khc khng h c. c c cu trc c trng ca bnh cracker ngi ta da trn tnh cht c bit ca protein bt m, kt hp vi nh hng ca mt s nguyn liu khc nh: mui, ng, shortening, cht nh ha, enzyme v mt ch nho trn thch hp

Bng 1:Thnh phn ha hc ca bt m:Hng bt Ho hng Hng I Hng II Thnh phn ha hc ca Bt m tnh theo % cht kh Tinh bt 79.0 77.5 71.0 ng chung 1.8 2.0 2.8 Cellulose 0.1 0.3 0.8 Protit 12.0 14.0 14.5 Cht bo 0.8 1.5 1.9 Pentosan 1.95 2.50 3.50 Tro 0.55 0.75 1.25

Nhn chung bt m c cc thnh phn c bn: o Cht v c chim t 15-17%, ch yu gm nc v mui khong o Cht hu c chim t 83-85%, gm protein, glucid, lipid, vitamin, sc t, enzyme..

a. Protein bt mo

o o o

Protein ng vai tr chnh trong vic to cu trc cho sn phm Chim 8-15% hm lng cht kh trong bt m Hng bt v gi tr protein ph thuc vo hng bt, ging, kh hu Protein ca bt mi gm 4 nhm chnh: Albumin, Globulin, gliadin v Glutenin. Trong ch yu l gliadin v glutenin chim 78-80%. Chnh 2 nhm ny khi nho vi nc to thnh mng phn b u trong khi bt nho. Mng ny va dai va n hi, c tc dng gi kh lm cho khi bt nho n gi l gluten

Abumin (leukosin) v Globulin Chim 20% tng lng protein bt m Tan c trong nc v trong dung dch mui long nn c th ha tan trong qu trnh nho bt. t c vai tr v mt cng ngh trong sn xut bnh, n ch

Gliadin v Glutenlin Chim 80% tng protein bt m Khng tan trong nc nhng ht nc v gi nc tt trng n to khi do, n hi. Chim 75-95% trong Gluten quyt nh tnh cht k thut ca Gluten. Hai thnh phn ny cha nhiu axit amin v vitamin. Gliadin: Chim khong 40-50% protein ca bt m. Cc gliadin c kh nng lin kt vi nhau ch yu bng lin kt hidro d b chy. c trng cho co gin ca bt nho. Gliadin c tnh a hnh rt ln. Glutenin: Chim khong 34-55% protein ca bt m. C kh nng lin kt vi nhau bng cu disunfua, lin kt hidro, lin kt c bo to tnh cht dai, n hi

Gluten- Gluten l sn phm ca qu trnh nho bt m vi nc. - Ra bt nho, tinh bt tri i, cn li mt khi do gi l gluten. - Gluten thu c gi l gluten t

Vai tr ca gluten trong sn xut bnh cracker Gluten cho php gi li bng kh trong qu trnh nng bt nho to ra cu trc xp v cm gic n ngon ming cho sn phm Cht lng gluten c nh hng rt ln n cu trc bnh S lng gluten khng nh hng n cht lng, tuy nhin hm lng gluten cao lm tng m cho bt nho Gluten ca bnh Cracker vng chc v kh cng ra nhng rt mm do . Bt c hm lng protit cao thng c loi gluten vng chc v bt c hm lng protit thp c gluten yu Bnh Cracker ln men hm lng protit c th 10,5% Hm lng gluten khong t 27 -30% l tt

b.

Glucid bt m:

Glucid l thnh phn ch yu ca bt m chim ti 70-90% trng lng kh ca bt m. L thnh phn to nn cu trc xp, to ngt, to mu sc, to mi thm cho bnh. Thnh phn cc loi glucid trong bt mGlucid Tl(%) ng 0,61,8 Dextrin 15 Tinhbt 80 cellulose 0,12,3 hemicellulose 28 pentoza 1,23,5

Tinh bt: Chim 80%, c cu trc ht trn, gm 2 cu t chnh: Amilose v Amilopectin Bt cha nhiu amylose to gin cho bnh Bt cha nhiu amylopectin to cho sn phm c tnh dai v n hi C khi lng phn t ln c kh nng ht nc v trng n to bt nho. Nhit h ha ca tinh bt la m bt u t 530 v kt thc 650.

Dextrin: L sn phm to thnh khi tinh bt b thy phn di tc dng ca h enzyme amylase ca la m. Ty vo mc thy phn khc nhau m dextrin c phn t lng khc nhau Dextrin ht nc nhiu hn so vi tinh bt, nu hm lng dextrin cao, bt bnh dnh, t dai, t n hi, bt c khuynh hng chy lng ra.

Pentozan : L cc polysaccarid ca ng c cha 5 cc bon. Cc pentoza d keo ha lm tng nht v dnh cho bt nho do nh hng xu n cht lng ca bnh.

Cellulose v hemicellulose: Cellulose chim khong 0,1-2,3%, hemicellulose chim 2-8% thnh phn ca bt m Cellulose khng c ngha v mt dinh dng v c th ngi khng th tiu ha c do khng c enzyme cellulase. Chng c vai tr quan trng i vi khu phn n v cellulose c kh nng gi nc, gip tiu ha tt.

Cc loi ng trong bt m gm:Glucose, fructose, maltose, sacchrose. Cc loi ng n trong bt m chim khong 0,1-1%, chng tham gia phn ng Mailard to mu cho sn phm. i vi bnh ln men nh 1 s loi bnh cracker th ng lm thc n cho vi sinh vt. Thnh phn cc loi ng c trong bt m: ng T l (%) glucose 0,01-0,05 fructose 0,015-0,05 maltose 0,005-0,05 saccharoza 0,1-0,55 pentozan 0,5-1,1

c.

Lipid bt m:

Hm lng cht bo trong bt m khong 2-3%, 75% l cht bo trung tnh, cn li l photphatide, cc sc t v vitamin tan trong bo Trong bt m c khong 0,4-0,7% photphatide thuc nhm lecithine. Lecithine l cht ha nc, c hot tnh b mt cao nh ha t t nn c tc dng lm tng cht lng ca bnh. Cht bo d b phn hy gii phng axit bo t do nh hng n axit v v ca bt ng thi nh hng n v gluten, n cht lng ca bnh.

d.EnzymeEnzyme thy phn protein gm protease v polipeptidase. Enzyme thy phn tinh bt gm - amylase thy phn tinh bt thnh dextrin, - amylase thy phn tinh bt thnh glucose, maltose, dextrin. Dextrin to qunh cho bt, gy kh khn trong qu trnh nho bt, nhng qu trnh thy phn tinh bt to ra cc ng n gip bt nho ln men nhanh hn. Ngoi 2 loi enzyme trn , trong bt m cn c lipase, lipoxidase, tyrosinase cng nh hng n cht lng bt m. Trng thi protein-protease c trng cho mnh hay kh nng gi nc ca bt. Cn h glucid-amylase c trng cho kh nng sinh ng v to kh CO2.

Ch tiu Cm quan Mu sc Mi V

Tn tiu chun

Yu cu Trng hoc trng ng c trng Mi ca bt t nhin, khng c mi v l. Khng c v chua Khng ln ct, t, sn Khng ln hn 20% Khng nh hn 80% Khng ln hn 13,5 % 8-10% Khng ln hn 0,75% Khng ln hn 3,5 (s ml NaOH 1N trung ha cc acid c trong 100g bt.) Khng ln hn 30mg/kg Nm trong gii hn cho php Khng c Khng c

Tp cht v c Vt l mn: Cn nguyn trn ry 420m Qua ry 118 m m Hm lng gluten kh Hm lng tro chua Tp cht Fe D lng ha cht tr su Vi sinh Nm mc Vi nm

Ha hc

Bng 2: Ch tiu cht lng ca bt m (TCVN4359:1996)

1,Nc Ncsdnglncdngchonung,chbinthc phm. 2,Chttongt Tnhchtcngnghcaccchttongt: Tovngt,tomuvmichosnphmbnhkonh ccphnng:maillard,phnngcaramelha.

3,Btsagy Lloisactchbo

Ch tiu Ha hc m chua Hm lng cht bo (%) Hm lng m (%) Ch s khng ha tan 500C mn Mu sc Mi V T p cht Tng s VSV hiu kh, cfu/g sn phm Nhm Colifom, vk/g sn phm E.coli, vk/g sp Samonella, vk/g sp Nm men v nm mc, vk/g sp 5 20 1,5 34 1ml

Sa bt gy

Ha l Cm quan

Ht mn, kt dnh tt Vng nht Mi thm c trng V t bo, khng c v l Khng c 5.104 10 0 0 10

Vi sinh

4,Bt phmai: 5, Cht bo: a, Shortening: L du thc vt c tinh luyn v hydro ha. Shortening c nhng tnh cht sau: Nhit nng chy 40 420C. Dng rn, mu trng c, b mt bng, trn lng. C tnh do, kh nng tan chy tt, c n nh cao. t b i, tr mi, t b oxy ha trong thi gian di nhit cao. Cc sn phm chin, nng dng shortening tt hn cc du khc v nhiu mt nh gi tr cm quan, cht lng sn phm v thi gian bo qun.

Stt 1

Tn ch tiu Cm quan: Mu sc Mi v

Yu cu Mu trng hoc trng ng Thm ngon, khng c mi l 96 0,2-0,3 0 < 95 m tnh Khng c

2 3 4 5 6 7 8

m % Hm lng lipid(%) Ch s acid Ch s perocid Ch s iod Phn ng Kriess Tp cht

b. Du thc vt:Du n t tiu chun, an ton v sinh thc phm phi qua ch bin cng nghi p loi b cc cht c hi cho sc khe, loi b aflatoxin. Bng 6:Tiu chun k thut du thc vt cng ty du thc vt Trng AnSTT 1 Tn ch tiu Ch tiu cm quan Mu sc Mi v trong m (%) Ch s acid t do (%FFA) Ch s peroxyt Tp cht Yu cu C mu vng c trng Khng mi Trong sut

2 3 4 5

0,05 % 0,25% 3meq/ kg 0,05%

6. Mui: Mui c s dng l mui NaCl. Chc nng: Chc nng chnh l to hng v cho bnh. Lm cho thc phm c mi v d chu nh v mn. Tng v ngt ca ng. Gim v chua ca acid. Mui tc ng ln bt nho theo hai hng: Tc ng ln tc ln men: lm gim tc sinh kh nn lm cho thi gian ln men ko di. Tc ng n tnh cht lu bin ca bt nho: lm thay i tnh cht c l ca mng gluten lm cho khi bt nho gn kt li.

7. Nm men: Nm men s dng y l Saccharomyces cerevisiae.

Trong nm men trung bnh cha 67 75% l nc, 13 14% Potein, 6,8 8% glycogen, 1,8% cellulose, 0,9 2% cht bo, 1,77 2,5% tro. Ngoi ra, cn c cc Vitamine D, B1, B2, B6, PP, biotin v mt s cht khong nh: Kali, photpho, Magie, St, canxi v mt s nguyn t vi lng khc. Trong qu trnh ln men thng b sung mt s cht nh (NH4)SO4, NH4Cl cung cp N cho nm men pht trin.

7. Nm men:Nm men hot ng nhit ti u l 28 - 300C, pH =4 6. Thi gian hnh thnh t bo mi thng l 30 40 pht, nhng trong bt cn 2-3h. Tc sinh sn ph thuc vo thnh phn v nng cht dinh dng ca bt, nhit , pH, mc sc kh. Nm men s dng c th dng dng p, kh hoc lng.

8. Cc nguyn liu khc Vitamin D, canxi cacbonat, rauto gi tr cm quan cung cp thm cht dinh dng cho sn phm.

1.3.1. Bt ni. L cc cht c kh nng sinh ra kh trong qu trnh nng, hnh thnh cc l hng kh bn trong bnh, to cu trc cho bnh v lm bnh xp. Trong sn xut bnh Cracker s dng cht to ni sau: Natribicacbonat (NaHCO3): khi nng n phn hy to kh CO2 lm tng th tch v xp ca bnh. Kh CO2 sinh ra khng mu, khng mi nn khng nh hng xu n cht lng bnh

1.3.2. Cht to mu. Cc cht to mu thng s dng : Riboflavin (mu vng); Amaranth, Erythrosine (mu ); Sunset yellow FCF (mu vng cam) (E110); tartrazine (mu vng chanh) (E102) 1.3.3. Cht to mi. Hng liu t nhin l cc loi tinh du c trch ly t thc vt nh hng cam, chanh, da, da Hng tng hp l cc cht tng hp ha hc, c mi nh nhm hng t nhin. Hng liu c cho vo nhm b sung hng thm b mt trong qu trnh ch bin, lm tng gi tr cm quan cho sn phm, gip sn phm phong ph, a dng hn. Hng liu thng hay s dng: hng chanh, hng c ph, hng khoai mn, hng du

1.3.4. Cht nh ha. Lecithine: Dng lng, qunh, mu vng nu, khng tan trong nc, l cht nh ha v cht hot ng b mt c hiu qu cao. ng thi n l cht chng oxy ha, lm chm qu trnh i ha sn phm, l cht n nh, cht to ni Monglyceride (E471): Dng lng hoc rn, mu vng n mu vng ng, mi d chu. N gip phn tn tt cc thnh phn cht bo trong bt nho, lm gim sc cng b mt, tng lc nho, tnh to bt n nh hn, gim thi gian nho bt, tng kh nng gi kn kh trong qu trnh ch bin. Hiu qu lm bnh xp gin.

1.3.5. Cht chng oxy ha Acid ascobic (vitamin C) : l tinh th mu trng, tan trong nc, khng tan trong dung mi bo. L cht chng oxy ha hot ng nhanh nhng yu nu s dng ring l Butylate hudroxy anisol (BHA): cht lng c , mu trng , tan trong nc, l cht chng oxy ha v bo qun hiu qu cao, c s dng rng ri nht nht trong cc sn phm giu cht bo. Butylate hydroxy toluen ( BHT) : l cht rn khng tan trong nc, dng tinh th, mu trng. BHT l cht bo qun thc phm, cht n nh, nh ha cho shortening, ngn nga s h hng, i kht ca cht bo.

1.3.6. Cht bo qun (khng vi sinh vt) Acid sorbic, Kali sorbate, Natri sorbate, Canxi sorbate: dng bt hoc ht mu trng, mi kh chu, rt bn vi cc tc nhn oxy ha, c th s dng kt hp vi mui sorbate, benzoate, acid benzonic. Acid sorbic chng hiu qu cc loi vi khun hiu kh v khng nh hng n nm men. Acid sorbic l cht bo qun c u tin do s dng do kh nng gy hi n sc khe con ngi l rt thp. Acid benzonic, Natri benzoate: dng bt hay tinh th mu trng. Dng acid t tan trong nc, dng mui th ha tan tt. Hai acid ny c tc dng c hiu i vi nm men, nm mc v t c tc dng i vi vi khun.

1.Squytrnhcngngh:

Btm

Nguynliuph: Trng,b,ng Nhotrn Chunbdchnhtng Thucn,tinhdu

Ry

1Vn

2

Mui,ng, vng,rau Bnthnhphm

Cnxplp

Ct/Dphnh

Nng

(1) Quy trnh sn xut bnh cracker c s ln men. (2) Quy trnh sn xut bnh cracker

Duthcvt

Phundu

Lmngui

nggi

Snphm

2.1.Nguyn liu Tt c nguyn liu c x l trc khi a vo my nho trn nh: bt m, ng, sa, trng, b, mui, thuc n v cc cht ph gia khc. + Bt m: BM cho qua ry loi b vn cc v tp cht (t, ct, su, mt) lm cho bt mn. Bt m trong sn xut bnh cracker c hm lng gluten cao, cht lng tt, + ng: ng trc khi a vo sn xut phi kim tra mu, khng vn, khng c tp cht, ha tan tt trong nc. + Sa: Trc khi s dng cng phi kim tra v gii hn s dng v cht lng ca sa trc khi a vo sn xut.

+ Trng: thng s dng trng g ti, khng v, khng h v trng phi qua kim dch Ngoi ra cn c cc cht ph gia khc nh b, shostening, tinh du, mui, thuc ncng phi kim tra cht lng trc khi sn xut. 2. 2.Qu trnh phi trn nguyn liu v ph gia Mc ch: chun b cho qu trnh nho trn nhanh hn v hiu qu hn Nguyn liu ph thc hin phi trn gm: nm men, nc ng, sa, cht bo, mui, ph gia, cht to mu (E102, E110), cht to mi, cht nh ha(E471), cht chng oxy ha

2.3. Nho bta. nh ngha: Nho bt l qu trnh trn ln bt m + nc + cc nguyn liu ph to ra khi bt nho. b. Mc ch: Trong cng ngh sn xut bnh cracker nho bt l cng on khng th thiu c. Qu trnh nho bt c thc hin trn cc thit b nho to ra khi bt ng nht, c do, n hi ph hp.ng thi chun b cho qu trnh to hnh, do nho trn to thnh mng gluten.

Cchlm:

Bt m Nc Nguyn liu khc

Nhobt

Khi bt nho

Protein Tinh bt H2O Cc cht khc

Bt m loi mm vi hm lng protein cao (t 9% tr ln), trng, pH = 4,4 4,8 c cho qua ry. Sau cho nc vo t t, gip cho qu trnh nho trn tt hn, gim cng sut my. Hn hp gm: cht bo, mui, ng, cht nh ha s c nh trn u vi nhau

2 hn hp trn li vi nhau Qu trnh nho trn c 2 giai on Giai on 1: nho trn vi tc chm, mc ch l trn u cc nguyn liu vi nhau Giai on 2: tc nh trn c tng ln, y l giai on to cho hn hp c do, dai theo yu cu. Nhit nho bt: 20 250C c im bt nho : khung gluten pht trin ti a.bt nho dai , do , n hi. Sau khi nho trn cc thnh phn Gluten ht nc, trng n v lin kt cht ch vi nhau v cc thnh phn khc to ra h thng khung mng v to thnh khi bt nho. Cht lng ca bt nho cn ph thuc rt ln vo cc thnh phn khc khc trong bt nho nh: ng, sa, trng, cht bo v nc. Ngoi ra cn ph thuc vo thi gian v nhit khi nho.

Thngsqutrnhnhtrncaccloibnhcracker

2.4. l mt khu quan trng, gip to nn cu trc, hng v c trng cho bnh cracker. Trong qu trnh xy ra hin tng ln men l kt qu ca qu trnh sinh sng ca vi sinh vt trong bt nho, to thnh CO2 v ru ethylic. Qu trnh ln men cn to ra nhiu sn phm ph nh: andehyt, ceton v cc acid hu c. Tt c cc sn phm ny gp phn lm cho bnh cracker c cu trc gin, xp, c hng v thm ngon c trng. Ngoi ra cn lm tng tiu ha i vi c th ngi v khi lm men bt nho th cu trc cht phc tp trong bt b bin i thnh nhng cht n gin hn. Thi gian ty thuc vo tng loi bnh. Bnh cream cracker thi gian khong 18 gi, nhit l 380C Khi bt sau khi c nh gi bng cm quan, bng cch nh gi dnh, nho ca khi bt.

2.5. Cn xp lp Mc ch: Phn b u lng khng kh thu c trong thi gian nho

bt. To hnh d dng, gi c hnh dng sn phm sau khi nng Lm tng cht lng ca sn phm, tng gi tr cm quan cho sn phm. Ci thin cu trc khung gluten do qu trnh cn xp lp to nhiu lc tc dng ln khung gluten. Cch lm: Khi bt sau khi c cn qua 3 cp trc cun to thnh tm bt c chiu dy khong 10mm v xp chng lin tc 7 8 tm, chiu dy mi tm t 0,7 1mm.

Trong qu trnh cn xp lp, c qu trnh rc bt gia cc lp. Bt rc c to thnh bng cch ly cht bo nh trn vi bt m cho ti khi to thnh mt hn hp dng bt ng nht

Mc ch ca qu

trnh rc bt l gip cho qu trnh tch lp trong qu trnh nng tt hn, to thnh cu trc c trng ca bnh cracker la xp, gin.Mycnxplp

Qu trnh cn c thc hin qua 3 giai on chnh l cn th, cn bn tinh, cn tinh nhm lm gim dy ca tm bt xung t t, lm gim chiu dy tm bt xung cn khong 0,7 1mm.

Mycnbt3trc

2.6. Ct/dp hnh Khi bt sau khi cn xp lp

c chuyn sang ct/dp hnh S dng my ct to hnh dng trc quay Phn vn , ra bnh s c a tr li my cn xp lp tn dng Mc ch: Nhm to ra nhng sn phm c kch thc, khi lng nht nh p ng yu cu cng ngh. ng thi to iu kin thun li cho qu trnh nng bnh din ra.Myct/dphnh

2.7. Bn thnh phm Bnh sau khi ct/ dp

hnh s c bng ti a ti thit b rc vng, ng, mui Nhm to cho hng v, cu trc c trng cho bnh cracker . y l mt cng on quan trng trong quy trnh sn xut bnh crackerMyrcvng,ng,mui

2. 8. Nnga. Mc ch Lm chn bnh Tiu dit vi sinh vt, enzyme, gim m Hon thin cht lng sn phm. b. Cch lm Qu trnh nng bnh cracker c thc hin trong l nng t bng gas, c iu khin t ng bng my vi tnh Bnh sau khi ct/dp hnh theo bng ti i vo bung nng Bung nng c chia lm 3 ch :

Giai on 1

- L giai on truyn nhit, m - To iu kin cho cc qu trnh ha keo v ha l xy ra - To mt mng n hi trn b mt bn + Tkk = 180 1850C, + Tbm= 100 -1050C, Ttt= 70 -750C + Thi gian nng: 1 1,5 pht Giai on 2 - L giai on tng nhit, to iu kin cho cc phn ng xy ra - Qu trnh to v bnh cng, th tch bnh t n ti a + Tkk= 250 2550C, khng lm m bung nng + Tbm= 180 1850C, Ttt= 100 1050C + Thi gian nng: 2 3 pht

Giai on 3

- L giai on h nhit, qu trnh khuch tn m, tc gim hn + Tkk= 160 1800C + Tbm= 1600C, Ttt=100-1050C + Thi gian nng: 1-1,5pht

Lnng

2.9. Phun du Thit b phun du gm bn cha

du, bm p sut v cc u phun. Sau khi bnh theo bng ti ra khi bung nng, bm p sut s ht du t bn v phun trc tip ln bnh qua cc u phun Nhit phun: trn 380C. Phn du tha s chy khi bng ti v c hng bng mng inox t bn di. Mc ch: lm tng gi tr cm quan ca sn phm: lng mnMyphundu

2.10. Lm nguiSau khi phun du bnh c lm ngui. Hu ht cc

loi bnh cracker c lm ngui bng cch trao i nhit t nhin vi mi trng bn ngoi trong khi bnh c a n khu vc xp bnh, chun b ng gi. Nhit lm ngui: 25 300C. Lm ngui xung di 400C Mc ch: chun b cho qu trnh bao gi

2.11. Bao gi Sau tt c cc cng on,

bnh c cho vo khay v a vo phng ng gi. Qu trnh ng gi nhm hon thin sn phm, gip thu ht ngi tiu dng, thun tin khi s dng. ng thi qu trnh bao gi gip bo qun sn phm, gip sn phm gi c cu trc, mu sc, mi, v c trng, trnh nhim vi sinh vt v cc tp cht khcBnnggi

3.Mt s h hng v khuyt tt ca bnh Cracker v bin php khc phc3.1. Nguyn nhn: iu kin bo qun khng tt Do qu trnh vn chuyn phn phi Do sai li trong qu trnh sn xut, bao gi s nh hng n cht lng ca bnh khi bo qun cch tt nht m bo cht lng ca bnh n tay ngi tiu dng l qun l tt t khu sn xut, bo qun, phn phi v tiu th

3.2.Mt s h hng thng gp:

Khc phc: Trong qu trnh sn xut phi m bo tt khu bao

gi khu ghp m bao b, kim tra hm lng cc cht kh khi dng phng php bao gi MAP, CAP Khi vn chuyn trnh m thp m phi thong kh. Trnh xp cc thng bnh qu nng ln nhau l h hng bnh S dng cht chng m ng cch, Bnh b mm cng ty c th sy li, ngui v bao gi li

Nguynnhn:

Thnhphnbnhcchtbonugpoxysb oxyha,lussinhmc ngcnglthnhphnchnhtrongbnh,nu trongkhuchuynhangkhngttth bncangchuynhakhngnnh,khi gpmngbchync.Trongiukin nngmslnmengyrahintngmcnu khngphthinsm.

Khcphc:Baobkn,nulsnphmphthinbmctrong

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Danh sch nhm 5: 1.Trn Th Vn 2.Nguyn Th Nga 3.V Th M Ly 4. Th M 5.Chu Th Minh 6.V Th Lin 7.Hong Th Tm 8.Nguyn nh Gio 9.Chu Phng Cng