Nhm 9 - Cong Nghe Che Bien Mi Soi

7/31/2019 Nhm 9 - Cong Nghe Che Bien Mi Soi

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Cng ngh ch bin m si GVHD: Hong Th Trc Qunh

Chng 1: TNG QUAN V M SI

1.1 Lch s m n lin

T cui th k 18, ngi Chu u bt u sn xut v s dng sn phm msi v n tr thnh thc phm truyn thng ca cc nc Chu u c bit l

v Php. Sau sn phm du nhp vo Chu v sau tit kim thi gian

ch bin, ngi Chu (u tin l Nht) a ra cng ngh sn xut m chun

b ba n nhanh gi l m n lin. T n nay, m n lin khng ngng

c ci tin v pht trin v sn lng, cht lng. Cng ngh sn xut m n

lin lun c nng cao.

ng Momofuku Ando sinh nm 1918 - 2008, ngi Nht, l ngi phtminh ra m n lin. ng thnh lp nn cng ty Nissin trc khi gii thiu ra th trng

sn phm m n lin u tin c tn gi "Chicken Ramen" vo nm 1958.

tng sn xut m n lin n vi ng rt tnh c sau khi chng kin cnh nhng

ngi dn ng xp hng trong m gi lnh ch mua nhng vt m ti ti mt ca

hng khng lu sau th chin th II.

Vo nm 1971, Cng ty Nissin a ra th trng loi m n lin t - l loi m

n lin sn trong cc bt hoc cc xp cch nhit v chng thm nc c th

nc vo n ngay (rt ph bin VN hin nay) - nhm vt ln trong cnh tranh vi cc

i th.

1.2 Tnh hnh pht trin m n lin Vit Nam

Hin nay, ti Vit Nam cc sn phm m n lin c s dng rng ri trong mi

tng lp nhn dn v tnh tin dng v gi tr dinh dng ca chng. C th ni sn

phm m n lin ngy nay phn no i vo i sng ca ngi dn, tr thnh mtsn phm c a thch rng ri. Trc nhu cu to ln ca th trng, ngnh cng nghip

m n lin v ang c nhng bc pht trin mnh m, c bit l khi nn kinh t nc

nh chuyn sang c ch th trng. Cc cng ty quc doanh nh MILIKET, COLUSA,

cng nh cc lin doanh nh VIFON ACECOOK, A-ONE, khng ngng nng cao

sn lng v cht lng sn phm, a dng ha chng loi v mu m p ng nhu

cu th hiu ca ngi tiu dng. Hin nay, trn th trng c hn 10 nhn hiu m n

lin nh MILIKET,COLUSA,VIFON,A-ONE,

S liu thng k khng chnh thc nm 2008 cho thy, ti Vit Nam c hn 50

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doanh nghip (DN) sn xut m n lin, sn lng t khong 5 t gi/nm, tc tng

trng bnh qun t t 15% -20%.

1.3 Gi tr dinh dng v tnh tin dng ca m si

Sn phm m si v m n lin c s a chung ca ngi s dng v n c

cc u im ni bt sau :

ng v kha cnh dinh dng, y l loi sn phm c gi tr dinh dng

cao do c ch bin t bt m v ph gia c cha cc cht dinh dng nh protein,

lipid, vitamin, khong. Nh vy, v c bn sn phm m si ni chung c cha tng

i y cht dinh dng c bn . Trung bnh 100 gr m cung cp 359 calo .

Bng 1.1: Thnh phn ha hc ca m si

Bng 1.2: Hm lng vitamin v khong trong m si ( mg / 100g)

Qu trnh bo qun m si tng i n gin.

Qu trnh vn chuyn nhanh, gn.

D s dng, d ch bin: ch cn ct bao gi, cho nc si vo ch khong

mt vi pht l c th n c (i vi m n lin), i vi loi m si mn th

thi gian nu ch khong 5 pht, i vi m dng kh th thi gian nu khong

15-20 pht.

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Thnh phn(%) Nc Protid Lipid Gluxid Xenlulo Tro

M si 12,5 11 1.1 74 0.5 1.0

Vitamin Khong

B1 B2 PP Ca P Fe

-

0.1 0.04 1.1 3.4 97 1.5


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M si c tiu ha cao.

Tn tht cht kh trong qu trnh nu chn thp, thng khong 4-7%.

Ty theo ph gia thm vo m ta c sn phm theo khu v ring ca tng loi

m.

1.4 Phn loi m si

M si c phn loi theo phm cp ca bt m v ph gia dng sn xut ra

n.

1.4.1 Phn loi theo phm cp ca bt

Hng c bit c sn xut t loi bt m tt nht (bt ly t nhn li ht).

Hng tt c ly t bt m ho hng.

Hng nht t loi m hng I.

1.4.2 Phn loi theo nguyn liu

M trng.

M dinh dng.

M c chua.

1.4.3 Phn loi theo cng ngh

M c hp.

M khng hp.M n lin.

1.4.4 Phn loi theo hnh dng

M dng ng.

M dng si.

M dng hoa: nui s, nui sao, nui hoa,

M dng ng: m ng c chia ra m ng di v m ng ngn. M ng di c

chiu di khong 15 cm, b mt ng c th phng nhn, c th gn sng. Tit din ng

cng rt khc nhau, ngi ta thng sn xut m ng vi ng knh:

d


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ng knh 4mm v 4-5.5mm. Loi ng nhiu cnh thng c ng knh 22-25cm.

Cc dng ng trn y c chiu dy thnh ng khong 1.5-2.0mm.

Dng m si: m si l dng c tit din trn v c ( khng rng).

Thng c 4 loi ng knh sau y:

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Chng 2: CNG NGH SN XUT M SI

2.1 Nguyn liu

M si ni chung c sn xut t ngun nguyn liu chnh l bt m, v nc,

i vi m n lin cn c thm thnh phn nguyn liu quan trng l du Shortening.

Bn cnh tu theo yu cu dinh dng c th m c thm cc ph gia: trng, tm,

bt, c chua, bt ngt, hnh, tiu, t, ng, mui

2.1.1 Bt m

Hnh 2.1: Bt m

Phn loi:

Bt m c ch bin t ht la m. La m c 2 loi l la m en v la m

trng, do , ngi ta cng chia bt m thnh 2 loi:

Bt m en: ch bin t ht la m en, thng dng lm bnh m bng cch

ln men lactic, c v chua, ch thch hp cho mt s khu v ca mt s vng trn th

gii.

Bt m trng: ch bin t ht la m trng. Tu theo cht lng bt ta chia

lm cc loi bt: thng hng, loi I, loi II, nghin ln.

Nc ta ch nhp loi bt thng hng v loi I.

Ty thuc vo ging la m sn xut bt m m bt m c thnh phn hahc khc nhau. Nhng nhn chung, bt m c cc thnh phn c bn nh sau:

Cht v c: chim t 15 - 17 %, ch yu gm nc v mui khong.

Cht hu c: chim t 8 3 - 87 % gm glucid, lipid, protid, vitamin,

sc t, enzyme

Bng 2.1: Thnh phn ca mt s loi bt

Loi bt T l

(%)

tro

Cellulose Tinh

bt

Protein Lipid Pentoza

Ht 100 1,74 1,51 68,90 15,51 2,06 6,42

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Thng

hng

Loi I

Loi II

Cm

10,5

22,4

47,5

18,4

0,47

0,53

1,20

5,40

0,13

0,22

0,48

8,35

80,16

77,84

75,52

13,80

10,28

11,15

14,80

16,17

0,25

1,20

2,02

4,77

1,59

1,84

3,44

22,02

Thnh phn ho hc ca bt m

2.1.1.1 Gluxid

Trong bt m gluxid chim t 70 - 90 % trng lng kh ty theo loi bt m

v ging la m dng sn xut bt. Thnh phn c thng k trong cc bng sau :

Bng 2. 2: Thnh phn cc gluxid trong bt m

Gluxit ng Dextrin Tinh bt Cellulos

e

Hemicellulos

e

Pentoza

T l (%) 0,6 1,8 1 - 5 80 0,1 2,3 2 - 8 1,2 3,5

Bng 2.3: Thnh phn cc loi ng trong bt m

ng Glucoza Fructoza Maltoza Saccaroza RafinozaT l (%) 0,01 0,05 0,015 0,05 0,005 0,05 0,1 0,55 0,5 1,1

Cc gluxid t nhiu u c nh hng n cht lng sn phm. Ht tinh bt

cng nh th cng d b h ho, c bit trong mi trng kim. Dextrin l sn

phm thy phn ca tinh bt, lin kt km vi nc nn nu lng deztrin cao, bt

s km dnh nc, km dai v km n hi.

Cellulose v hemicellulose th khng cn c hm lng cao. Pentoza c tnh

ho nc, khi trng n s to huyn ph c (keo ho) nh hng xu n cht

lng bt nho (tng nht ca bt nho).2.1.1.2 Protein

Trong bt m cng c nhiu loi axit amin (aa). nh gi hm

lng aa trong bt m, ta so snh thnh phn aa trong bt m v trong trng :

Bng 2.4: So snh thnh phn aa trong bt m v trong trng (mg/100g)

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Tn aa Bt m TrngLysin

Mentionin

Triptophan

PhynilalaninTreonin

Valin

Losin

Isolosin

Arginin

Histidin

-

-

1.0

5,53,4

4,5

6,8

3,3

2,8

1,5

7,2

4,1

1,5

6,34,9

7,3

9,2

8,0

6,4

2,1

Nh vy, trong bt m khng c protein hon ho nh trong trng.

Protein trong bt m gm c hai dng: n gin v phc tp. Dng n gin

gi l protein, bao gm c bn loi: albumin, globulin, prolamin v glutelin;

trong lng albumin v globulin l rt t do trong la m chng nm ch yu

lp v, khi xay ly bt m th b mt i. Dng phc tp gi l proteid gm c gluco,

proteid, nucleoproteid, cremoproteid.

Bng 2.5: Thnh phn ca protein trong cc ng cc (%)

Albumin Globulin Prolamin GlutelinLa m

Ng

i mch

Yn mch

La

9

4

13

11

5

5

2

12

56

10

40

55

52

9

5

46

39

23

23

80

Nh vy, cng nh cc ng cc khc, trong bt m lng prolamin v

glutelin chim mt t l kh cao ( tr yn mch ) . Prolamin trong bt m gi l gliadin,

cn glutelin gi l glutenin.

Gliadin c chia ra lm 4 loi , , (khi lng t 30.000-

45.000 alton ) v ( khi lng t 60.000 - 80.000 alton). Cc gliadin

thng tn ti dng n hnh. Trong , , -gliadin th 30 aa u u gingnhau trong 20 aa u tin to thnh peptide a bo c m u bng lisin,

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tip tc bng aa a bo v kt thc bng gc alanin. Ngoi ra cc cu sulfua lm

cho cu trc bc III cht hn. Cn -gliadin li cha rt t ( hu nh khng

c ) cc aa cha lu hunh nn trong n hu nh khng c cu sulfua (trong ch

yu l glutamin v prolin chim trn 75% ).

Glutelin c tnh a hnh mnh m v c xu hng t lin kt vi

nhau bng cc tng tc u bo, lin kt hydro, cu sulfua. Glutenin c cu

to t 25 di n v c chia ra lm 3 nhm : A, B, C . Cc di n v ny

kt hp vi nhau bng lin kt hydro, tng tc a bo, cu sulfua. Khi cc

glutenin lin hp li to thnh si, ngm nc th to thnh mng mng, n

hi, chu ko cng . Tnh cht ny cng tng khi cng tng tc v s lng

tng tc gia cc chui protein cng tng. Khi c mt t tc nhn oxiho, cht lng bt nho cng tng. iu chng t cu sulfua c vai tr rt

quan trng .

Gliadin v glutenin khi ht nc to thnh mng phn b u trong

khi bt. Mng ny va dai, va n hi, c gi l gluten. Nh m bt m

nho c tnh dai, d cn, ct nh hnh nn c dng trong sn xut m si v m

n lin.

Hm lng gluten t trong bt m khong 15 - 35% tu thuc vo

hm lng protein ca bt. Cht lng gluten c nh gi bng cc ch tiu

vt l nh: mu sc, n hi, dai v dn. Bt c gluten cht lng

cao th n hi tt, dai cao, dn trung bnh, trng hp gluten yu ngha

l dn ln, dai thp, t n hi. tng cht lng gluten khi nho bt

c th b sung cc cht oxi ho nh: acid ascorbic, kali bromat, peoxid

Ngoi ra, tnh cht vt l ca khung gluten cn chu nhiu nh hng

ca hm lng nc v mui s dng trong qu trnh nho trn cng nh nhit

v cng nho trn. Nho trn cng lu v mnh th kh nng kt dnh tinh

bt cng cao.

2.1.1.4 Enzyme

Trong bt m cng c cc h enzym nh trong ht la m nhng hm lng v

hot khc nhau ty theo loi bt, bt loi thp th c hot cao v ngc li.

Men thy phn protid gm proteaza v polypeptidaza. Khi c s hindin ca cht kh th hot tnh proteaza tng, nhng vi cht oxi ho v mui n

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th b km hm.

Men thy phn tinh bt gm -amilaza, - amilaza, -amilaza thy phn

tinh bt thnh maltoza gip bt nho ln men nhanh.

Ngoi hai loi men trn, trong bt m cn c lipaza, lipoxidaza, tirozinaza cng

nh hng n cht lng bt m. Lipaza thy phn lipid thnh glycerin v axit bo cn

lipoxidaza oxi ha cht bo khng no thnh peroxyd, y l mt cht oxi ha mnh c

nh hng ti gluten v trng thi ca proteaza. Tirozinaza oxi ha tirozin to thnh

melmin c mu en.

2.1.1.5 Lipid

Hm lng cht bo trong bt m khong t 2 - 3%, trong 3/4 l cht

bo trung tnh, cn li l phosphatit, sterin, sc t v vitamin tan trongcht bo.

Trong qu trnh bo qun bt, 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 tnh cht gluten.

Sc t ha tan trong cht bo bt m gm carotenoid v

clorofil.Vitamin c trong bt m ch yu l vitamin E. C sc t ln vitamin iu c

hm lng rt t.

nh gi cht lng bt m ta c bng nh gi sau :

Bng 2. 6: Bng nh gi cht lng bt m.Loi bt Tro (%) Gluten t (%) axitThng hng

Loi I

Loi II

Nghin ln

0,55

0,75

1,25

< 0,07

28

30

25

20

3,4

3,5

4,0

5,0Bt m a vo sn xut phi m bo cc yu cu cht lng theo bng

sau:Bng 2.7: Ch tiu cht lng ca bt m (theo TCVN 4359 : 1985)

Tn tiu chun Yu cuMu sc

Mi

V

Tp cht v cSu mt

- Trng hoc trng ng c trng .

- Mi ca bt t nghin, khng hi

.

- Khng mc, chua, ng, c mi

l, v l.- Khng c sn.

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m

mn

Hm lng gluten t

Hm lng tro

axit

Tp cht Fe

- Khng c.

- Khng ln hn 13.5% .

- Khng ng cc, lt qua ry

118 mmx 118mm t 86% tr ln.

- Khng nh hn 28 %.

- Khng ln hn 0.75%.

- Khng ln hn 3.5.

- Khng ln hn 3mg/kg.

2.1.2 Du chin

Du chin m c s dng trong cng ngh sn xut m n lin l shortening.

y l loi du c tinh luyn v hiro ha. N c mt s tnh cht sau:

Hnh 2.2: Shortening

Nhit nng chy cao: AD = 40 - 42oC, m thc vt: 30oC

C bn nhit, nhit trng hp sn phm cao.

C rn cn thit nhng do thch hp.

C n nh tt.

Gi c mt s lng glucid cu to bi acid bo cn thit theo

qui nh.

t b hi tr mi, c kh nng nh ha nhiu. Nht l thm

vo 4 - 6 % mono v diglicerid.

t b oxi ha hn.

Cc sn phm dng Shortening chin th tt hn cc du khc v nhiu mt

nh cm quan, cht lng, c bit l m n lin. Khi chin bng shortening th si mkh ro, khi b vo bao b du khng b thm ra ngoi, thi gian bo qun lu hn v

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gim c oxi ha ca oxi khng kh ln cc ni i. c bit c th dng chin i

chin li. Shortening a vo chin m phi m bo cc ch tiu cht lng sau:

Bng 2.8: Ch tiu cht lng ca Shortening

STT Tn ch tiu Yu cu

1 Ch s Acid (ml NaOH 0.1N/g mu ) 0,2 _ 0,32 Ch s Peroxid ( ml Na2S2O3 0,002

N/g )

0,6 1,25

3 % m v cht lng bay hi 0,14 Phn ng Kreiss Khng c5 Mu sc, b mt Mu trng c, lng6 Mi v Thm, c trng, khng i

chua7 Ch tiu vi sinh Theo tnh cht ca B Y T

8 Tp cht Khng c

2.1.3 Nc

Lm trng n gluten v tinh bt, to dai cn thit ca khi

bt nho. Nc dng trong sn xut m si phi m bo ng tiu

chun ca nc dng trong thc phm, chim khong 30% tng

lng bt. Nc s dng trong qu trnh ch bin phi t cc yu cu c th nh

sau:

Trong sut, khng c v l, khng c vi sinh vt gy bnh .

Ch s E. coli: 20con/l .

pH : 6,5 - 7 .

cng : < 7,9mg/l

2.1.4 Cc ph gia khc

2.1.4.1 TmL mt loi d b n thi khi bo qun . Do phi bo qun lnh hoc sy

kh dng bt tm .

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Bng 2.9: Thnh phn dinh dng ca tm ( Da theo kim nghim LTTP _ Phm Vn

S)

Thnh

phn

g/ 100g Khong (mg/

100g)

Vitamin (mg/

100g)Nc Protein Lipid Tro Ca P Fe B1 B2 PP

Tp go 84,5 11,7 1,2 2,6 910 218 - - - -

Tm ng 76,9 18,4 1,8 2,9 1120 150 - - - -

Tp kh - 38,3 3,0 - 2000 605 5,5 0,03 0,07 2,5

Tm kh 12,6 75,6 3,8 8,0 - - - - - -

Bng 2.10: Thnh phn axit amin ca mt s loi tm (g/ 100g)

Tn Acid

Amin

Thnh phn (g/100mg)Tp go Tm ng Tp kh Tm kh

LysinMentionin

Triptophan

Phynilalanin

Treonin

Valin

Losin

Isolosin

Arginin

Histidin

--

-

-

-

-

-

-

-

-

1,420,63

0,18

0,83

0,75

0,94

1,56

0,98

1,73

0,40

--

-

-

-

-

-

-

-

-

0,422,57

0,76

3,40

3,10

3,86

6,42

4,01

7,11

1,67

Khi kim nghim ch xc nh cm quan v ch s dng tm ti .

Tm dng trong sn xut m n lin c th l tm bin, tm nc ngt hoc cc

loi tp. Thng thng vic chn tm trong sn xut m n lin vi qui m cng

nghip th chn rng ri hn so vi phng php th cng gia nh, nhng tit

kim nguyn liu, gim gi thnh ngi ta thng s dng u tm v bt tm to

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hng v cho m n lin nhng cht lng th khng bng tm ti.

Nu lm m n lin m dng tm ti th phi t tiu chun sau :

Tm ti v cn t v bng long .

Chn, cng, ru cn dnh chc vo thn tm, mt en v trn y,

khng nhn nheo, tht phi sn chc .

Tm c mu trng c hay mu vng, khng tanh hi.

Nhng tm c ma v v vy phi sy kh bo m nguyn liu l lin tc

trong qu trnh sn xut do cht lng tm b gim theo thi gian.

2.1.4.2 Trng

Hnh 2.3: Trng g

Trng cha hu ht cc vitamin ( tr vitamin C ). Protein ca trng l

protein hon ho cha phn ln cc acid amin khng thay th. Ngoi ra trng cn

cha mt s cht khong nh : Na, K, Mg, cc mui sunfat v photphat cn thit

cho c th:

Bng 2. 11: Thnh phn ha hc ca trng

Thnh phn (%) Nguyn trng Lng trng Lng Nc

Protein

Cht bo

Glucid

65,5

12

11

0,5

88

10

0,03

0,8

47

16

34

0,6Khi nh, lng v lng trng trng to h nh tng bn.

Protein : lng trng trng l dung dch protein ha tan trong nc c :

Tnh to gel.

To bt.

Lm bn h nh tng .

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Trong protein lng trng cha :

Oxalamen 54% tng protid - thuc nhm phopholicoprotein .

Conalumin 13% c nh kim loi , ngn cn c th hp th st

Oxomucoid : 11% c ch teipecine .

Aridine 0,05% c nh Biotin ( Vitamin H ) .

Flaroprotein 0,8% c nh Riboflavin( B 2) .

Protein lng trng trng l protein khong dinh dng ( khi cha bin tnh)

Protein lng trng : ch yu tn ti dng Lipoprotein ch tch c

protid v lipid khi lm bin tnh. Lng ca trng c Lecithine - nhm nh tng

ha c tc dng lm chm s thoi ha tinh bt. V mt dinh dng lng kh

hon chnh i vi vic cung cp cc cht cn thit cho nhu cu c th con ngiTrng mi th cht lng cao hn, lng cng nhiu th trng cng mi .

Bo qun trng tt nhit thp : trng nguyn bo qun dng lnh thng, trng

dng lng bo qun dng ng . Tuy nhin, cn lu s bin tnh ca protein khi

bo qun.

2.1.4.3 Mui

Hnh 2.4: Mui

To v mn lm tng gi tr cm quan cho sn phm; lm tng dai ca

gluten gip cc cng on gia cng c thun li hn, sn phm m t b gy nt hn,

nhng nu lng mui dng trong qu trnh trn bt nhiu qu th mui s ht nc

lm cng mch gluten, lm b bt. Lng mui s dng chim khong 2- 4% trng

lng gi m.

2.1.4.4 CMC (cacboxyl methyl cellulose)

L cht rn khng mu, khng mi, khng v, dng lm cht n nh v cht

nh ho, c tnh keo dnh, c tc dng n nh bt khi nh hnh. Trong nh my,

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CMC c pha vo trong dung dch trn vi bt m tng dai cho si m

(thng pha vi t l 0.5 - 1 % so vi tng lng bt).

2.1.4.5 Nc tro:

L dung dch kim NaOH, KOH, Na 2CO3 c pha ch theo t l khc nhau

tu theo tng loi m, tng ni sn xut. Nc tro c tc dng lm tng kh nng h

ho v tng dai ca si m v b sung cc kim loi, tng ln lc ion c tc dng

lm cht khung gluten, nc tro cn c dng trung ho chua ca bt; gip bt

nhanh chn trong giai on hp.

2.1.4.6 Bt ngt:

Hnh 2.5: Bt ngt

C hai loi l glutamat Natri v Ribotide ( l protein ribo nucleic c trong thtng vt, cho v ngt gp 100 ln bt ngt thng - siu bt ngt). Hm lng bt

ngt thng chim khong 5% ( tng ng 5 kg bt ngt / 100 kg bt m).

2.1.4.7 Mu thc phm

Thng dng mu vng caroten vi t l rt nh to mu vng cho si m

nhm tng gi tr cm quan ca sn phm. Cc sn phm xut khu th khng s

dng mu thc phm.

Qui nh v s dng ha cht

Hin nay vic s dng ha cht trong ch bin thc phm l vn rt c

quan tm . V vy vic s dng ha cht trong ch bin thc phm nhm mc ch lm

tng gi tr cm quan v thi gian bo qun phi tun theo liu lng nht nh v cc

yu cu sau y:

Khng gy c hi cho ngi s dng. Sn phm chuyn ha ca chng cng khng c.

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Khng lm thc phm c mi l.

Khng lm gim gi tr dinh dng ca sn phm.

Khng lm hao mn hay ph hy bao b, thit b, dng c ch bin.

2.1.4.8 Cc gia v khc: tiu, ti, t, hnh, bt ngt, muinm trong

thnh phn nc trn bt, bt nm, c pha ch khc nhau ty theo tng loi sn

phm, lm nn hng v ring, lm tng gi tr cm quan cho tng loi m.

Nhm 9 Trang 16


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2.2 Quy trnh cng ngh sn xut m si.

2.2.1 S quy trnh cng ngh sn xut m si.

2.2.2 Thuyt minh quy trnh

2.2.2.1 Chun b nguyn liu

Nu s dng loi bt khng c bao b th bt phi qua h thng sng tch tpcht, sau qua nam chm tch tp cht st, ri qua cn nh lng. Thc t hin nay

Nhm 9 Trang 17

Lm ngui v tch tpcht

M hp

Bt m

Lm sch tp cht

nh lng

Nho trn

SyLm ngui v tch tpcht

Bao gi

Mkhng

hp

Bao gi

To hnhLm ro s b Hp chn

Sy Lm ro s b


18/46


bt c cc nh my s dng u c cht lng tt, bao b nh lng sn nn c th

b qua thao tc chun b trn.

2.2.2.2 Nho bt

Mc ch:

to khi bt nho c ng nht, do, m cn thit chun b cho

khu cn bt.

Qu trnh trn bt c tin hnh trong my trn bt

Yu cu

m: 30 33%

t ng u cao khng vn cc ln, trng thi bi ri khi nm nh bt

trong tay, m tay ra bt khng ri rc, dnh tay, bt mm do

Bin i trong qu trnh nho bt

Khi bt c dai l v trong bt m c cha nhiu hm lng gluten. Gluten l

mt protein, trong gluten ch yu l gliadin v glutenin. Gliadin l yu t to nn gin

cho khi bt nho, cn gluten c trng cho n hi ca khi bt.

Cc gliadin v gluten c hm lng glutamin rt ln ( 40 45%) do lm cho

hm lng nit cng ln. Hm lng glutamin cao s hnh thnh nhiu lin kt hydro

gia cc chui peptit vi nhau hoc cc phn t nc do to cho gluten c tnh dai docao. chnh l nguyn nhn lm cho hn hp bt sau trn c dai do.

Gliadin trong bt dng n chui. Khi cho nc vo nho trn th cc gliadin s

lin kt li vi nhau bng cu hydro gia cc gc glutamin to ra nhng si c

phn t lng hng triu dalton trong mng li gluten.

Glutenin biu l tnh a hnh mnh m hn gliadin v xu hng t lin

kt vi nhau bng tng tc a bo, bng lin kt hydro v bng cu disulfua

ca chng ln hn. Cc tng tc a bo ca cc axit amin tng i cao khng

nhng tham gia vo cu trc bc bn ca glutenin m cn lin kt c vi cc

lipit trong bt m cng nh to c mng li gluten trong bt nho. trng

thi ngm nc, cc glutenin to ra mt mng mng rt chc, n hi c tnh c

kt cao v chu c ko cng. S d c c nhng tnh cht ny l do cng

tng tc ln cng nh s lng tng tc gia cc chui protein nhiu.

Ngoi s bin i ca gluten trong qu trnh trn bt cn c s bin i cacc ht tinh bt. Khi cho nc vo trn bt th cc ht tinh bt ht nc, trng n

Nhm 9 Trang 18


19/46


v bm dnh vo mng gluten.

Nu trn bt lu s lm cho khi bt dai v n hi, tuy nhin trong sn

xut m n lin ngi ta khng trn cho khi bt qu dai, do nh lm bnh m

v khi bt s c dnh cao lm cho cng on cn bt thnh ming di mng

s kh khn. Thng thng ngi ta trn bt khong 15 - 20 pht (k c trn

kh v trn t).

Bin i vt l:

Nhit : tng do ma st trong qu trnh nho trn bt.

dai, do, n hi: tng do to thnh khung gluten.

Mu sc thay i: do tc dng ca cht mu trong nc trn.

Bin i ha l:

m khi bt tng.

C s ht nc ca protein to thnh mng gluten v s trng n ca tinh

bt.

Cc yu t nh hng n tnh cht bt nho v cht lng sn phm:

Bt m: cht lng gluten ca bt m nh hng nhiu n tnh cht bt nho

v cht lng sn phm. Cn chn loi bt m c hm lng protein thch hp cho

mi loi sn phm. C th phi trn nhiu loi bt vi nhau theo t l ph hp.Nc trn: thnh phn, t l cc cht s dng phi trn cng quyt nh

dai, n hi, mu sc bt nho cng nh tnh cht sn phm.

Ch nho trn: tc , thi gian, nhit trn, m bt nho.

Cc s c v cch khc phc xy ra trong qu trnh nho bt.

Bng 2.12: Cc s c v cch khc phc xy ra trong qu trnh nho bt.

S c Nguyn nhn Cch khc phcBt nho b nho Lng nc nhiu em bt nho ra khi ci.

Tin hnh trn ci mi,

sau cho khong 10%

khi bt b nho vo

ci mi, khong thi gian

cho vo thch hp l

pht th 10.

Lu : phi gim lng

Nhm 9 Trang 19


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nc trn ca ci mi.

Bt nho b kh Lng nc t Cho thm nc vo v

nho trn uGia v ph gia cha tan

ht trong nc

Khuy khng k Bt cnh khuy thng

xuyn ha tan cc cht

trong dung dch

2.2.2.3 Cn

Bt sau khi trn c x t ci trn xung thng cha sau c a n h

thng cn bt thnh cc l bt.

Mc ch:Nhm chuyn bt nho t trng thi ri rc thnh tm bt c dy u n.

Lm ng nht khi bt v tng n hi cho khi bt nho v gim lng

khng kh ha ln trong bt nho.

Khi i qua cc l cn l bt s c nn cht thnh l d to hnh v d ct

thnh si.

Yu cu:

L bt sau khi cn phi c b mt tng i mn, dy ng u.

L bt mng, mm, khng rch, khng b lm m (do c ln bt kh

vo).

Khng c l xp, b mt lng u, trng ng.

Kch thc l bt sau khi cn tinh c dy khong 0,8 - 1,2mm.

Cch tin hnh : qu trnh cn tri qua 2 giai on l cn th v cn tinhCn th: bt nho t thng phn phi c a xung hai cp trc c ng

knh l 300 mm. Vn tc trc cn nh to lc nn ln p bt thnh tm a sang cn

tinh.

Cn tinh: tm trn sau khi cn th c chp li ri a sang h thng cn tinh

c 5 cp trc, vn tc chuyn ng gia cc l nhanh dn qua cc trc v khong cch

gia hai trc ca cc cp trc nh dn, l bt cng nh dn khi qua cc trc cn. dy

ca l bt nh dn: 3,5mm; 2,5mm; 1,5mm; 1,2mm; 0,8mm. L bt tip tc c a

n cng on ct si, to bng.

Nhm 9 Trang 20


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Cc bin i trong qu trnh to hnh:

Ch yu l cc bin i vt l:

Nhit : tng do ma st vi trc cn.

Khi lng ring tng do loi bt khng kh v th tch gim.

Hnh dng, cu trc khi bt nho: t dng ht ri chuyn sang dng tm, cc

lc lin kt trong khi bt c sp xp li, sau l dng si v c gn sng.

Cc s c v cch khc phc xy ra trong qu trnh cn

Bng 2.13: Cc s c v cch khc phc xy ra trong qu trnh cn

S c Cch khc phcBt khi cn b dnh trc v nho

Bt khi cn d t tm

iu chnh li khu trn bt

Cc l trc chuyn ng khng u,

gy ra s c b n l bt hoc b

t.

iu chnh li vn tc cc l.

Bt dnh l cn. Cn xem li no.L bt b rch hai bn mp. iu chnh hai bn

2.2.2.4 Ct

Mc ch:

To hnh dng, kch thc c trng cho si m n lin

Yu cu:

Si m ri, to thnh nhng gn sng vi khong cch gn u nhau.

B mt si m lng mn.

Si m c ng knh d=0,8-1mmCch tin hnh:

Tm bt m i ra khi h thng cn tinh t yu cu, c a vo khe

h gia hai trc dao ct v c ct thnh si nh cc rnh trn trc dao. Cc si m

to thnh c g ra khi cc rnh trn trc dao nh b phn lc t st vo b mt

trc dao, trnh lm chp m, ri si. Do tc m i ra khi dao ct ln nhng tc

ca bng chuyn li nh lm cho si m n li to thnh cc gn sng, gi l to

bng cho si m.

S c v bin php khc phc cng on ct

Nhm 9 Trang 21


22/46


Bng 2.14: S c v bin php khc phc cng on ct

S c Cch khc phcChp si v ri s m iu chnh b phn lc t st vo b

mt trc dao.M gn sng thp Do chnh lch vn tc m ra khi dao v

vn tc bng chuyn nh, khc phc

bng cch gim tc bng chuyn hoc

tng tc dao ct.M khng t hn Do khe h gia hai trc dao nh hn

khng nhiu so vi l bt. C th khc

phc bng cch iu chnh khe h.Si m khng bng Kim tra li cc rnh trn dao ct

2.2.2.5 Hp, lm ro s b

Mc ch:

Phng hp c nhim v hp cho si m t chn nht nh trc khi i vo

cho chin, to dai gip n nh cu trc si m, trnh cho si m b gy vn nhiu

khi chin, tiu dit vi sinh vt cng nh loi b cc thnh phn gy mi c trong

nguyn liu.

Yu cu:

Bng 2.15: Yu cu cng on hp

Hp m Thi gian hp 2 3 pht chn si m sau khi hp

xong

Chn, mm mi, c tnh

n hi, n tay xung

khng bt , khng t

mt di hoc nho,

khng b dnh tay.

Si m chn u khong

80-90%.

Hp l mt qu trnh gia

nhit lm h ha tinh bt.

Gia nhit bng cch dnghi nc nng phun ln

Nhm 9 Trang 22


23/46


si m v c nh vy si

m chn u v khng b

thm nhiu nc lm cho

nho.

Cch tin hnh:

Si m sau khi ct c a n bung hp bng hi nc bo ha c

nhit t 100 - 120 0C. Trong qu trnh hp phi m bo p sut hi v thi

gian hp.

Cc s c v cch khc phc xy ra trong qu trnh hp:

Bng 2.16: Cc s c v cch khc phc xy ra trong qu trnh hp

S c Khc phcHp chn qu do thi gian hp di Tng vn tc ca bng chuyn hoc

gim p lc hi nc gim thi gian

hpM sng do thiu thi gian hp Gim vn tc ca bng chuyn tng

thi gian hp hoc tng p lc hi.

Lm ro s b (qut): M sau khi ra khi bung hp c i qua h thng qut

nhm lm ngui si m v lm ro nc trong si m v trn bng chuyn to iu kin

thun li cho cc cng on sau.

Bin i vt l : m ca si m gim.

Nhm 9 Trang 23


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2.2.2.6 Sy

Mc ch

Sy l qu trnh tch nc ra khi vt th.

Trong cng nghip thc phm ni chung v trong cng nghip sn xut cc

dng m si ni ring, sy c ng dng rt rng ri lm kh sn phm. Cc sn

phm thc phm u l nhng cht giu dinh dng nn khi m cao v nhit

thch hp th cc vi sinh vt s pht trin nhanh chng lm h sn phm. M si c

lm kh ti m di 13% ri bo qun trong kho sch s v kh ro ( m

khng kh khong 70%) th s gi c lu m cht lng t b thay i. Do , y

l mt khu quan trng trong cng nghip sn xut m si.

Ch sy:

Thng sy bng phng php i lu vi khng kh nng hoc kt hp vi

i lu va bc x.

Nu cng mt lc tng nhit sy, vn tc khng kh nng, gim m ca

khng kh th vn tc sy s tng nhng sn phm thng b n n v d b gy nt.

Do phi chn ch sy cho thch hp: nhit ca khng kh nng thng

khng ch trn khong 55- 700C, thi gian sy c th t 30 pht ti vi gi tu loithit b sy.

Sau khi thit b sy ra m si cn c tip tc kh t nhin trong vng 4-5

gi, m cn gim thm khong 1%.

Sy xong, m si cn phi lm ngui t nhin hay thi khng kh mt vo. Nu

lm ngui bng khng kh th lng khng kh cn dng l t 8-15m 3/Kg sn phm

trong thi gian 3 pht, lm ngui t nhin th cn nhiu thi gian hn.

2.2.2.7 Lm ngui

Cc vt m sau khi sy c a n h thng lm ngui. H thng ny gm 4

qut gi vi cng sut mi qut l Pq= 0,75kW.

Mc ch

Lm gim nhit ca vt m ng gi.

Lm kh b mt vt m.

Nhm 9 Trang 24


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2.2.2.8Bao gi

Mc ch

Bo qun m.

Hon thin sn phm tng gi tr cm quan.

Thun tin vn chuyn.

Yu cu

Bao gi p, ghi r hn s dng v trng lng trn bao b.

Bao b phi kn, khng b m t

Cch tin hnh

Gi bt nm c phi trn theo cng thc thch hp cho tng loi m,gm cc nguyn liu ch yu sau: bt ngt, mui, tiu, hnh, ng, ti t

c trn u di dng bt kh, sau nh lng v ng thnh tng gi

khong 3g.

Gi du sat: nu bng du m vi cc gia v khc nh: bt t, ng v

hng, ti kh, sau c ly phn du nh lng v ng thnh tng gi nh

khong 2g.

Khi ng gi th ngi ta cho thm cc gi liu vo cng vi m n lin. Ty

tng loi sn phm m cc gi liu khc nhau. Qu trnh ng gi nh thit b ng gi

t ng.

C hai loi bao b thng c s dng l giy king v giy kraft. Giy king

bo qun c 6 thng cn giy kraft bo qun c 3 thng

2.2.3 Mt s my mc, thit b s dng chnh trong sn xut

2.2.3.1 My trn bt

Nhm 9 Trang 25

Ch thch:

ng c

Trc quay

Cnh khuy

Thit b trn


26/46


Hnh 2.6: S cu to my trn bt

Cu to ca thit b trn bt gm c hai b phn chnh l trc quay v cnh

khuy. C hai trc quay gn song song vi nhau, trn mi trc c gn 25 cnh khuy.

Cnh khuy trn hai trc xp so le vi nhau 720. Hai trc quay c l nh vo mtng c c cng sut 11 KW. Trn ca thng c ng hnh tr khoan l phun nc

soup vo khi bt

Nguyn l hot ng

Ci trn bt hot ng theo kiu gin on. Cho bt m vo theo trng lng

xc nh (theo cng thc ca lch sn xut). ng np ci trn bt li, m cng tc

khi ng ng c. Trn bt kh khong 3-5 giy, sau m van x nc soup theo

liu lng nh sn. Trn bt n khi t dai, do nht nh th dng li, thng t

15 20 pht, thi gian trn c n nh bi rle thi gian.

Thi gian trn bt khng nn qu ngn v s khng to ng u v mu

sc cng nh m ca khi bt nho, v cng khng nn qu di v s to nn nhiu

l kh trong khi bt lm b mt tm bt khng bng phng cho gia on cn p sau

ny.

Mt s thng s k thut ca ci:ng c: 11 KW

Nhm 9 Trang 26

NGUYN LIU

KHI BT SAU TRN


27/46


Tc quay trc: 73 vng/pht.

Cnh khuy gn lch 72 0.

Trc ct: 6cm

Hai trc cch nhau: 25cm

T l nc trn: 30 32 lit/100 kg bt. T l bt v nc thay i ty theo tng

loi bt .

Cch tnh ton lng nc trn bt;

c c mt khi bt trn t yu cu th lng nc cho vo bt phi va

. Lng nc trn bt c tnh theo cng thc sau:

2100

)12(

W

WWBN

=

Trong :

N l lng nc trn (lt).

B: khi lng bt cn trn (kg).

W1: m ca bt trc khi trn (%).

W2: m ca bt sau khi trn (%).

Ch : lng nc N bao gm dung dch nc trn v nc cho thm vo

2.2.3.2 My cn bt

Hnh 2.7: S h thng my cn bt

Nhm 9 Trang 27

Hnh 2A :S ocau tao hethong can tho

ong c

Bophan cambien

Bang tai

S cu to h thng cn th

Hnh 2B : S ocau tao hethong can tinh

Dao cat si

S cu to h thng cn tinh


28/46


Nguyn l hot ng

Bt t ci trn bt c x xung bng ti chuyn bt vo phu cha bt.

cui bng ti c b phn nh ti bt khi bt c ng u. Sau bt s vo

phu cha bt ri c thanh gt a vo hai cp trc cn to thnh hai tm bt m.

Hai tm bt ny c bi bng ti pha di v c ghp li vi nhau a vo

cp trc th 3 cn thnh mt tm. Sau tm bt tip tc qua cc trc cn bn tinh

v cn tinh. B dy tm bt gim dn qua cc l cn v tc quay ca cc cp trc

cng nhanh dn.

Yu cu k thut

Vn tc ca l cn tinh: 90 - 130 vng/pht. Khe h ca cc cp trc nh sau:

Cn th gm c 2 cp trc: L1 = L2 = 5 mm.

Bn th gm 1 cp trc: L3 = 4mm.

Bn tinh gm 3 cp trc:

L4 = 3-3,5 mm.

L5 = 2-2,5mm.

L6 = 1,2-1,5mm.

Cn tinh gm c 2 cp trc:

L7 = 1-1,2mmL8 = 0,8-0,9mm

2.2.3.3 My ct

Hnh 2.8: S cu to dao ct v hnh my ct

My ct si gm hai trc chuyn ng ngc chiu v n khp vi nhau. Tytheo tng loi m m nh my dng my ct si vi cc trc c bc rng ph hp:

Nhm 9 Trang 28

Hnh 3 : S docau tao dao cat si

ong c Bophan truyen ong

Hnh my ct


29/46


- i vi m si nh: bc rng l 1.25 mm

- i vi m si ln: bc rng l 2 mm.

Khe h gia 2 trc c th iu chnh c bi vt iu chnh. Chiu di trc dao

ct si l 500mm.

Hot ng

Tm bt sau khi qua l cn tinh cui cng s vo h thng ct v c ct thnh

si nh cc rnh dao ct, sau qua h thng dao ct hng to thnh 6 hng m. Si m

ra khi my ct c tc ln hn bng ti hng m, nh si m b n li v to

bng.

Yu cu k thut

Cc rnh trn trc dao c ng knh d=0,8-1 mm; su 4mm.

Vn tc si m ra khi dao ct ln hn rt nhiu so vi vn tc ca bng chuyn

tip nhn (li con)

Vn tc dao ct ln hn rt nhiu so vi vn tc li con: V dao = 0,33-

0,48m/s; Vli = 0,08-0,1m/s.

2.2.3.4 Phng hp

Hnh 2.9: S cu to phng hhp v hnh phng hp

Phng hp c dng hnh hp ch nht lm bng inox, c cch nhit bng

bng thy tinh, kch thc di x rng x cao: 7 x 0.8 x 0.9 (m). Cc ca bn c th m

ra d dng thun tin cho vic v sinh thit b.

Bng ti m c b tr thnh 3 chng i trong phng hp 3 tng. Mi tng ca

phng hp u c ng dn hi b tr dc chiu di. Cc ng ny c c l phun hi

gia nhit cho m. Hai u phng hp c ng thot hi th ra ngoi.

Nhm 9 Trang 29

Hnh4: Socautaophonghap

M i vao

M i ra

S cu to phng hp Hnh phng hp


30/46


Nguyn l hot ng

Phng hp l thit b truyn nhit hai v, kiu tip xc trc tip.

M sau khi qua my ct si s theo bng ti vo phng hp lm chn m. M s c

bng ti chuyn t tng 1 n tng 3 ri i ra ngoi. Hi nc bo ha t l hi c

cung cp cho phng hp qua ng dn hi. T ng dn hi chnh s phn thnh 3 ng

dn nh hn vo ba tng ca phng hp, t ng dn hi nh mi tng ny li phn ra

lm 3 ng b tr theo chiu dc ca tng hp. Hi bo ha s phun ra theo cc l trn

ng ng dn hi gia nhit cho m. Lng hi c th thay i (nu cn) bng cch

iu chnh van trn ng ng

Yu cu k thut

p sut hi nc t 0,7 - 1 kg/cm 2.

Nhit hi nc t 100 - 120 0C.

Thi gian hp khong 2-3 pht.

2.2.3.5 H thng lm ngui

Cu to v hot ng

H thng lm ngui l mt bung di hnh hp ch nht, c khung lm bng

st, bn trong b tr 22 qut thi b tr so le thnh hai hng.

M sau khi hp s theo bng ti i vo h thng lm ngui v c cc qut thithi t trn xung lm ngui. Sau m s theo bng ti vo h thng ng gi.

Thng s k thut

Kch thc bung lm ngui: chiu di 15,3 m , chiu rng 1,501m , chiu cao

1,640m.

Cng sut ng c truyn ng bng ti lm ngui: 0.75 KW.

Thi gian lm ngui khong 249 giy.

Cng sut qut: 0.2 KW.

S vng quay: 1390 1700 vng/pht.

Nhm 9 Trang 30


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2.2.3.6 My ng gi

Cu to:

My ng gi gm cc b phn chnh sau:

Hnh 2.10: My ng gi

Xch nh v: l xch ti trn c cc thanh chn nhm nh v cc vt m

trc khi ng gi.

Ngm p dc: ngm c gia nhit nng in tr, c nhim v p v hn kn

mp dc ca cun giy.

Ngm p ngang v dao ct: p v hn ngang giy theo tng on nht nh, sau

kt hp ct ri ch va hn to thnh tng gi m ring bit.

My in: gm bnh cha mc in v vi phun. Vi phun s ht mc t bnh chamc v in date ln bao b m bng phng php phun.

Nguyn l hot ng:

M t h thng lm ngui theo bng ti c xp ln lt vo xch nh v ri

chuyn ng theo xch nh v vo ng v tr bao khi ng gi. Bao b c gp li

v ghp m bng, in date ri tip tc qua b phn ghp ngm ghp m hai u, ng

thi b phn ny c gn dao ct gip ct ring tng gi ra.

Thng s k thut:

- Kch thc dy chuyn ng gi: chiu rng B = 340mm , chiu cao H =

889mm , chiu di L = 3,150mm.

- Cng sut ng c l 0,2 KW vi tc truyn ng c th thay i c.

Nhm 9 Trang 31


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2.2.4 Cc sn phm m si

2.2.5 Cc ch tiu kim tra sn phm m si

Hnh 2.11: Cc sn phm m si

2.2.4.1 Ch tiu cm quanM trc khi a vo ng gi, c mi 30 pht c ly mu kim tra nhm

nh gi cht lng m khi s dng (pha ch vo nc si nh khi ngi tiu dng s

dng). Qua cng ng thi nh gi n nh ca dy chuyn sn xut.

Trng thi: vt m nguyn vn, tng i bng phng, si m bng kh, gin,

khng gy vn, khng vn cc. Vt m cho vo nc si sau 3 pht si m mm

nhng vn dai, sau 8 pht si m trng n khng ng k. M khng ngm du,

khng chy, khng vt en v c khi lng ng theo yu cu.

Mu sc: mu vng c trng u c 2 mt, khng c m trng, nu

c m trng th ng knh khng qu 2 cm.

Mi: c mi thm c trng, khng mi i kht hoc mi l.

V: c v mn, ngt c trng ca m.

Gi gia v: kn khng b m, kh, sch, c khi lng ng yu cu

Giy gi m phi ng chng loi, khng rch mp, ch in r rng. Cin hn s dng r rng v ng theo quy nh thi gin bo hnh sn

Nhm 9 Trang 32


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phm.

2.2.4.2 Ch tiu ha l: kim tra hng tun

Bng 2.17: Ch tiu ha l m thnh phm

Ch tiu Hm lng

Hm lng protein, %, tnh trn cht kh, khng nh hn,Hm lng Carbohydrat quy tinh bt, %, khng nh hn,

m, %, khng ln hn,

Hm lng mui n trong vt m, %, khng ln hn,

Hm lng tro khng tan trong HCl, %, khng ln hn,

Ch s peroxyd, ml Na2S2O3 0,002 N/g mu, khng ln hn,

9,055

5,0

4,0

0,1

2,0

2.2.4.3 Ch tiu vi sinh: Kim tra hng tunBng 2.17: Ch tiu vi sinh ca m thnh phm

Ch tiu Hm lngTng s vi khun hiu kh, khun lc/g, khng ln hn,

Coliforms, khun lc/g, khng ln hn,

Staphylococcus aureus, khun lc/g, khng ln hn,

Clostridium perfringens, khun lc/g, khng ln hn,

Samonella, khun lc/g, khng ln hn,Tng s bo t nm men, nm mc

104

10

10

10

0102

2.2.4.4 Ch tiu bao gi

Gi:

M phi c ng ng mu giy v ng cc gi gia v theo Q 7.301.

ng gi phi kn, m thut, in ng hn s dng.

Thng:

Cc gi m phi v v ng loi thng theo Q 7.301.

Dn thng phi kn, m thut, ng du sn xut phi ng, r.

2.3 Qui trnh sn xut m n lin

2.3.1 S qui trnh

Nhm 9 Trang 33

Gi gia vGi gia

v

M thphm

PhgiaBt m

Cn tinh

Chun b nc

trn

Cn th

Nho bt

nh lngCn Cn

Cn bn tinh

Ct si

Hp chn

Ct nh lng

Nhng nc lo

Qut ro

Chin

Lm ngui

Phn loi

V khun

Shortening

Hi,nc

ngng

Nc

V bao ng gi

V thng V thng

M chnhphm

Hi

Nc lo


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Nhm 9 Trang 34


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Hnh 2.12 S qui trnh sn xut m n lin

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2.3.2 Thuyt minh qui trnh

2.3.2.1 Trn bt

Mc ch

to khi bt nho c ng nht, do, m cn thit chun b cho

khu cn bt.

Yu cu

-Thi gian trn bt t: 20 - 25 pht

-T l nc trn: 30 - 32 lit/100 kg bt. T l bt v nc thay i theo tng loi

bt.

- m: 30 - 31 %

Cch tin hnh

Qu trnh trn bt c tin hnh trong my trn bt: trong bt m ngoi cc

protein ca cc gluten (gliadin v glutenin) cn c cc ht tinh bt, cc pentozan, cc

lipid c cc v khng cc v cc protein ha tan. Tt c nhng cht ny u to ra

mng li ca bt nho. Khi bt c thm nc trn v tin hnh nho trn, cc

protein ca gluten s hp th nc, nh hng, sp xp li thnh hng v gin mch

tng phn s lm pht sinh cc tng tc a bo v hnh thnh cu disulfua mi. Mt

mng protein 3 chiu c tnh nht n hi c thit lp, dn dn nhng tiu phngluten ban u bin thnh nhng mng mng bao ly xung quanh tinh bt v nhng hp

phn khc c trong bt m. Khi bt tr nn n hi. Thi gian trn bt kh: 2 - 3 pht.

-Thi gian trn bt t: 20 - 25 pht

-T l nc trn: 30 - 32 lit/100 kg bt. T l bt v nc thay i theo tng loi

bt.

- m: 30 - 31 %

2.3.2.2 Cn bt

Mc ch

Cn bt l nhi p bt t thnh nhng tm bt mng, mn, loi ht l xp

khng kh lm tng dai ca m.

Yu cu

- L bt sau khi cn phi nhn, mn, lnh, khng b rch 2 bn mp.

- Chiu rng l bt 3 dy m ~ 30cmTo thnh nhng l bt mng c kch thc yu cu ph hp vi si m, khi

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lng gi m. Ngoi ra cn lm tng ng nht cho khi bt, to nhng l bt chc

dai, gim bt lng kh dn vo trong lc nho. Qu trnh cn bt c thc hin qua 3

giai on: cn th, cn bn tinh, cn tinh.

- Cn th:bt nho t thng phn phi c a xung 2 cp trc th c ng

knh 300mm. Vn tc trc cn th nh, to lc nn ln p bt thnh tm a sang cn bn

tinh v cn tinh

- Cn bn tinh v cn tinh: h thng cn tinh c 5 cp trc, vn tc chuyn

ng gia cc l tng dn qua cc trc v khong cch gia hai trc ca

cc cp trc nh dn, khi y l bt qua l bt s c dn mng dn.

2.3.2.3 Ct si

Mi mt sn phm khng ch c nh gi cht lng bn trong m cn ph

thuc rt ln vo hnh dng, kch thc bn ngoi nn vic to hnh cho si m l

cn thit, c coi l qu trnh khng th b qua trong cng ngh sn xut m n

lin.

Mc ch

To hnh dng, kch thc c trng cho si m n lin.

To bng lm tng gi tr cm quan ca vt m. Yu cu:

Si m lng, khng b rng ca. Si m ri, to thnh gn sng vi khong cch gn u nhau.

B mt si m lng, mn.

Si m c ng knh d= 0,8 - 1mm.

Cch tin hnh

Tm bt m ra khi h thng cn tinh t yu cu, c a vo khe h gia 2

trc dao ct v c ct thnh si nh cc rnh trn trc dao. Cc si m c to

thnh c g ra khi cc rnh nh b phn lc t st vo b mt trc dao, trnh

lm chp m, ri si. Do tc m i ra khi dao ct ln nhng tc ca bng

chuyn li nh, lm cho si m b n li, to thnh cc gn sng, gi l to bng

cho si m.

2.3.2.4 Hp, thi ngui

Mc ch

Lm chn si m v c nh cu trc ca si m sau khi ct.H ha b mt si m, bin tnh protein gim v nt ca si m, tng dai

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ca si m trong nc si.

Tng bng lm cho si m vng hn, rt ngn li thi

gian chin.

V hot mt s enzyme v c ch, tiu dit vi sinh vt.

Yu cu

Si m chn u khong 80 90%.

M sau khi hp phi c dng bng dn sng ri u; chn hi trong, mm, dai;

mu vng nht; c mi thm c trng ca bt hp, v lt, khng c mi v l; m

trong khong 32 40%.

Cch tin hnhM sau khi ct si s theo bng ti vo bung hp. Bung hp c h thng khng

ch hi nc, p sut(0,7-1kg/cm2), nhit phn on khin lp m c chn

u (100-120oC), tng dai v bng b mt, si m chn u 80%-90%, v

th m trnh c hin tng si m dnh li v dnh dao trong cng on ct t v

phn hng, bo m ngay ngn u n v trng lng chnh xc khi ct, hnh dng

ming m cng vung vn m quan.

Thi gian hp l 2 - 3 pht, sau khi hp xong si m phi chn, mm mi, n tay

xung khng bit, khng t mt di hoc nho, khng b dnh tay.

2.3.2.5 Ct nh lng

Mc ch: m bo ng khi lng sn phm, chiu di si m ng quy nh.

Yu cu

Ty theo trng lng ca m thnh phm m ta c kch thc cc on m khc

nhau t 20 - 25 cm. Chiu di v trng lng on m sau khi ct phi ng tiu chun

theo quy nh.

Cch tin hnh

Sau khi ra khi bung hp si m s c qut gi thi ngui gim nhit

xung ng thi lm kh si m chun b cho qu trnh ct nh lng.

M sau khi thi ngui theo bng chuyn n dao nh hng. Dao chuyn ng trn

to theo hng vung gc vi bng ti v ct m thnh cc on bng nhau, c th iu

chnh tc ca dao ct theo tng loi m 35 - 40 vng/pht c cc on m c kchthc 20 - 25 cm.

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2.3.2.6 Nhng nc lo

Mc ch

To hng v c trng v gi tr dinh dng cho sn phm.

To cho si m c cht lng cao hn.

Lm cho cc si m ti, khng dnh vo nhau, khng b chai cng.

Yu cu

Nc lo phi ngm u trong vt m.

Sau khi qua nc lo, si m phi mm mi, khng b bin dng.

Cch tin hnh

M sau khi ct nh lng xong nu t tiu chun th s cho vo nhng nc lo.

M s c li i xung mng nhng nc lo. Li dng s ho nc ca m

sau khi hp v lm ngui th ngi ta cho vo dung dch nc lo cc cht ph

gia khc nhm lm tng v mn, ngt cho thch hp trong vng 15 - 20 giy. Sau

khi m c nhng nc lo xong dng tm lt gp i di m li thnh vt.

Cc bin i

Bin i vt l: m tng, khi lng tng.

Bin i ho l: c s thm thu dung dch nc lo vo trong vt m.

2.3.2.7 Qut ro, v khun

Qut ro

Mc ch: gim nhanh m ca si m lm cho si m kh hn trc khi cho

vo giai on chin.

M s c bng ti qua h thng qut thi cho si m kh hn.

V khun

Mc ch: to hnh dng, kch thc nht nh cho vt m.

M sau khi c vo khun th ti y ngi cng nhn s dng tay chnh cho m

nm gn vo khun chun b chin.

Yu cu: si m phi bong ln lm du d len vo khi chin, vt m vung v

u n.

2.3.2.8 Chin

Nhm 9 Trang 39


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Mc ch

Nhm thun li cho qu trnh bo qun m (do qu trnh chin tiu dit phn

ln vi sinh vt, loi bt nc).

Thay th mt phn nc bng mt lng cht bo thch hp nhm lm tng gi

tr dinh dng to mu, mi thm, v c trng cho vt m.

Ngi ta s dng du Shortening chin m n lin l v:

Nhit nng chy cao, nhit thng du dng rn v bm cht vo vt m

to cm quan tt.

Bn nhit v l cht ti nhit tt.

t b i ha, kh nng bo qun tt.

Yu cu ca vt m Vt m sau khi chin c m


41/46


sc lm cho si m tr nn kh cng (gin).

Bin i ha hc

Tinh bt trong m si di nh hng ca nhit b phn hy thnh cc cht

trung gian nh dextrin, lm cho sn phm chin c v c trng. Dextrin tip tc b phn

hy thnh ng. Ri cng nh ng c sn trong sn phm chng b caramen ha to

mi thm, mu, v thch hp vi khu v ca ngi tiu dng.

Nhng sn phm cui cng ca qu trnh phn hy dextrin nh cc acid, aldehyt

v mt s cht khc t nhiu tham gia to nn lp v ca sn phm chin, tng chc v

sn phm c v ngt.To iu kin thun li cho phn ng to thnh melanoidin t

axitamin v ng n. y cng l mt nguyn nhn lm sm mu sn phm.

Bin i gi tr cm quan

Do s bin i ca cc thnh phn ha hc v s hp th du, cht lng sn phm

c nng cao r rt, lm tng gi tr cm quan ln ng k. Hu ht cc ch tiu cht

lng ca sn phm chin nh mu, mi v u rt thch hp vi th hiu, khu v ca

ngi tiu dng. Du tham gia vo qu trnh chin nh l cht ti nhit, ng thi l

nguyn liu ch yu quyt nh cht lng sn phm.

Oxy ha nhit l nguyn nhn c bn dn n s thay i thnh phn, cu trc ca

du lm cho cht lng du chin gim r rt nh hng trc tip n cht lng snphm. Trong du c cha cc loi enzim lipoxydaza v lipaza. Enzim lipoxydaza xc tin

qu trnh oxy ha cc gc acid v cc acid trong du. Enzim lipoxydaza xc tin qu trnh

oxy ha cc glicerid lm cho thnh phn ca du b thay i dn n s h hng v cht

lng.

Trong thi gian chin v sau khi chin, mu sc ca du tr nn ti, trng thi snh

c hn, mi v gim hn, ga tr gim i ng k, xut hin mt s hp cht c hi. Cht

lng chung ca du gim dn. Mt khc, trong qu trnh chin do cc phn t c cha

ng, tinh bt cellulose t sn phm ri bm vo thnh thit b truyn nhit tip xc

vi nhit cao, b chy to thnh mi kht mt mu sm trong du, lm cho du vn

c.

Cc bin i ca du trong qu trnh chin, cch khc phc:Trong qu trnh chin th du b sm mu do cc vt m b b vn ri vo cho

v n b kht trong du. Du d b h hng khi ngoi khng kh do dub oxi ha.

hn ch s h hng th phi hn ch s tip xc gia du vkhng kh bng cch

rt ngn thi gian chin m, khng s dng du nhiu ln. lm c nh vy th

Nhm 9 Trang 41


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ngi ta kt hp hai phng php l l lc c hcnhng cn m khi chin v dng cht

chng oxi ha BHT.

Hin nay cc nh my sn xut m n lin th c 8 ting ngi ta thaydu.

Du s dng chin c i qua b phn lc ri hi lu tr li v thmdu mi vo

th tch cho chin v ng thi ngi ta cho cht chng oxi ha BHT vi lng

qui nh vo du.

Cc s c v cch khc phc khi chin:

Bng 2.19: Cc s c v cch khc phc khi chin:

2.3.2.9 Lm ngui

Mc ch

Nhm 9 Trang 42

S c Bin php khc phc

Chn b ng khi du cha tan.

c chn b tut.

tan du trc khi chy my.

Tt my xit li c chn.

Mu sc m b lm m khng u. iu chnh hai trc dao ct v hai dao

ko si khng kht nhau dn n si

m dnh vo nhau nn khi chin du

khng thm u.

M sng Do thi gian chin qu nhanh nn iu

chnh li tc bng ti.

M b b vn hay ri ra ngoi du. Do np y khun khng kn nn iu

chnh li np khun.

Du FO dng gia nhit cho cho qu

c, trong du c tp cht nn khng

chy.

Du FO phi c gia nhit lm

gim nht v phi i qua li lc

trc khi lm nhin liu un nng du

Shortening.


43/46


Sau khi chin, m theo bng ti vn chuyn theo hng ln cao thu hi lng

du h trong m v tip tc a vo h thng thi ngui h nhit ca vt m n

nhit mi trng. Ngoi ra giai on thi ngui ny cn c tc dng lm kh du trn

vt m, ko di thi gian bo qun.

Yu cu lm ngui

m bo nhit ca vt m nhit tng ng nhit mi trng .

B mt vt m kh, ro.

Cch tin hnh

M sau khi chin c bng ti chuyn qua khu vc lm ngui, y dng cc

qut c cng sut cao qut. M i trn bng truyn qua cc qut thi v lm

ngui.

2.3.2.10 ng gi

Mc ch

Bo qun m.

Hon thin sn phm tng gi tr cm quan.

Thun tin vn chuyn.

Yu cu

Bao gi p, ghi r hn s dng v trng lng trn bao b.

Bao b phi kn, khng b m t

Cch tin hnh

Trc khi bao gi, sn phm cn phi c kim tra v phn loi, loi b nhng

vt m khng t tiu chun (b vn, chy kht, vng khng u, khng ng trng

lng). a vt m t chuyn qua ng gi.

Mc ch: bo qun, trnh m ht m t khng kh, hn ch s xm nhp ca visinh vt, hon thin sn phm, tng gi tr cm quan d vn chuyn.

M s c cho vo bao b cng vi gi bt nm, gi du sa t.

Gi bt nm: c phi trn thch hp cho tng loi m, gm cc nguyn

liu ch yu sau: bt ngt, mui, tiu, hnh, ng, ti, t, c ci, c

trn u di dng bt kh, sau nh lng v ng thnh tng gi nh khong 3g.

Gi du sa t: nu nu bng du tinh luyn (du,m) vi cc gia v khc nhau nh:

bt t, ng v hng, ti kh, sau lc ly phn du , nh lng v ng gi thnh

tng gi nh khong 2g.

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2.3.3 Cc sn phm m n lin

Hnh 2.13: Cc sn phm m n lin

Nhm 9 Trang 44


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CHNG 3: KT LUN

Him c sn phm no li c tm ph sng rng nh m. Cng him c sn

phm no p ng c khu v ca c ngi giu ln ngi ngho nh n. V v vy,

cuc ua ginh git th trng ca nhng gi m xem ra kh hp dn. Hng trm nhn

hiu m khc nhau khng ngng u t cc dy chuyn sn xut hin i, nng cao

cht lng sn phm, a dng mu m hng ha c th p nhu cu ngy cng phong

ph ca khch hng. Vit Nam c xem l mt trong nhng quc gia tiu th m n

lin nhiu nht chu . Theo d bo ca cc chuyn gia, ngnh sn xut m n lin s

tip tc tng trng tc cao, sn lng s tng ln khong 6-7 t gi trong vng 3nm ti. Hng ti, cc doanh nghip s khng i vo sn xut theo chiu rng m tp

trung vo chiu su v a dng ha sn phm vi m gi, m ly, m t, m khng chin,

m ti. Suy cho cng, cc sn phm m tuy khng phi l mt sn phm mi m nhng

nu cnh tranh mt cch sng phng, chc chn phn thng s nghing v cc doanh

nghip c s u t bi bn, bit lng nghe v a ra nhng sn phm va c li cho

sc khe ngi tiu dng.

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TI LIU THAM KHO

1. Bi ging Cng Ngh Ch bin v bo qun lng thc Th.s Vnh

Long

2. K thut ch bin lng thc tp 2 bi c hi

3. Lethuylinh.weebly.com

4. http://ebrandium.com/thuvien/marketing/cuoc-chien-mi-an-lien.html

5. Ebook.edu.vn

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Nhm 9 - Cong Nghe Che Bien Mi Soi