Quy Trinh San Xuat Chocopie

8/3/2019 Quy Trinh San Xuat Chocopie

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GVHD: Th.S Tr CHOCOPIE

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M

TM HINH S....................................................5I. GIU BNH CHOCOPIE:...........................................................................5 .............................................................................................................51.2. Cc hng s .......................................................................................5II. NGUYN LI ......................................................................................................92.1. B (v cc nguyn lio bm bnh) ...........................................92.1.1. Nguyn li:cy la m ...............................................................92.1.2. Tnh hnh s tiu th: [ food chemistry + wiki]....................................122.1.3. C thnh ph ................................................................................132.1.4. Thnh ph:........................................................................14Glucid b:..............................................................................................................14Tinh b.......................................................................................................................15Dextrin: ........................................................................................................................16Pentosan:......................................................................................................................16Cellulose v hemicellulose: ..........................................................................................17Protein b:.............................................................................................................17Lipid b .................................................................................................................18Ch ...............................................................................................................19Cc vitamin: ................................................................................................................19Enzym: .........................................................................................................................19T: ................................................................................................20Chu ch: .........................................................................................202.2. Chocolate (v cc nguyn li ............................................20

.............................................................................................................202.2.2. Bo : .........................................................................................................212.2.3. Ch .....................................................................................................222.2.4. S :....................................................................................................................252.2.5. Ch:.............................................................................................................262.2.6.Cc nguyn li :..........................................................................................282.3. Cc nguyn li .............................................................302.3.1. Glucose syrup.....................................................................................................302.3.2. Gelatine ..............................................................................................................302.4. Ngun li .......................................................................................30 ...................................................................................................................30

Thnh ph ................................................................................................31Yu c ...........................................................................................312.4.2. Tr..................................................................................................................31Thnh ph:.............................................................................32Ch.................................................................................................322.4.3. Ch.....................................................................................................332.4.4. Ch........................................................................................................332.4.5. Ch.......................................................................................................33 2.4.6. M .........................................................................................................34 2.4.7. Chu......................................................................................................35


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III. QUY TRNH S ...................................................................................35 .............................................................................................................353.2. Quy trnh s .......................................................................36nh ...................................................................................................36Cng th ....................................................................................................373.2.2. Ginh.............................................................................................373.2.2.1. N ..................................................................................................................38M ......................................................................................................................38Cc bi .................................................................................................................38Thi.........................................................................................................................383.2.2.2. Nho tr ........................................................................................................39M ......................................................................................................................39Cc bi .................................................................................................................39Thi.........................................................................................................................40

3.3. Quy trnh s................................................................................40..........................................................................................................403.3.2. Gih quy trnh cng ngh...........................................................................423.3.2.1. Ph :.........................................................................................................42a, M : .................................................................................................................42Chu ......................................................................................................................42b, Cc bi :..................................................................................................42V :..........................................................................................................................42Ha h.......................................................................................................................42Ha l:..........................................................................................................................42 .............................................................................................42

d, Thi :....................................................................................................................42My ph- 40 kg/m ..................................................................42C:........................................................................................................................42Thng s .....................................................................................................................42Cch th ...........................................................................................................423.3.2.2. Nghi ......................................................................................................43a, M : .................................................................................................................43b, Cc bi :..................................................................................................43V :..........................................................................................................................43 : ............................................................................................43d, Thi :....................................................................................................................44

C .......................................................................................................................44Thng s.......................................................................................................44Cch th ...........................................................................................................44My nghi ................................................................................................45Nguyn l ho ..............................................................45 :.................................................................................................46a, M : .................................................................................................................46b, Cc bi..................................................................................................46V ..........................................................................................................................46Ha h.......................................................................................................................46


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Ha l:..........................................................................................................................46C ...................................................................................................................46 : ............................................................................................47d, Thi :....................................................................................................................47Thng s.........................................................................................................483.3.2.4. X nhi :......................................................................................................50a, M : .................................................................................................................50Hon thi ..................................................................................................................50Chu .....................................................................................................................50b, Cc bi :..................................................................................................50V :..........................................................................................................................50Ha l :.........................................................................................................................50Nhi..................................................50Ha h.......................................................................................................................51h : ............................................................................................51d, Thi :....................................................................................................................523.4. Ginh s ................................................................523.4.1. Qu trnh phn li pha ................................................52Thnh ph .................................................................................................533.4.2. Qu trnh nho:..................................................................................................54Hnh 15: Thio tr..................................................................57o tr.............................................57o tr.......................................57o tr...................................................583.4.3. Tnh: ............................................................................................................58

Cc y ................................................................................................59C: ........................................................................................................................59Nguyn l ho ...................................................................................................59 .....................................................................................................................60Thng s..........................................................................................................603.4.................................................................................................................62Cc bi .......................................................................................................62Cc bi ......................................................................................................62Cc bi ...................................................................................................63Cc bi ................................................................................................63C ........................................................................................................................63

i.......................................................................................................................63.................................................................................................................64Nguyn t ..................................................................................................................64Thng s ....................................................................................................653.4.5. Lm ngu...........................................................................................................663.4.6. Ph...........................................................................................................66Nguyn t..................................................................................................................66.................................................................................................................66.......................................................................................................................67.................................................................................................................67


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Yu c ................................................................................................673.4.7. K ...........................................................................................................683.4.8. Ph ...................................................................................................69Bi .......................................................................................................................693.4.9. Lm ngu .........................................................................................................713.4.10. Bao gi..............................................................................................................72Thi.........................................................................................................................73TI LI ............................................................................................74


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TM HINH S

I. GIChocopie l tn m sn bnh kHn Qu Chocopie l snh bhai lx ton b Thnh ph: b, , d bbn kem, natri bicarbonat ( E500ii), amonium bicarbonat ( E503ii), monocanxiphosphate (E341i), ch , gm xanthan (E415), mugelatin, b. n Qu

cung cng pht cho binh lnh sau tu nQu nh Hi sm m nh cng. Cng vu the l Hn QuTrung Qu Nga.

1.2. Cc hng sTh ng m

xuy l mn th- S

- S


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- S n:


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Gi tr Bo t 4gBo no 2gBo d 1.6gCholesterol 0.3mgNa 49mgCarbohydrate t 14g 0.3g 9gProtein 1gCa 10mgS 0.3mg

Gi tr Bo t 5gBo no 2gCholesterol 2mgNa 67mgCarbohydrate t 18g 0.4g 9gProtein 1gCa 10mgS 0.3mg

- S :


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Bo t 4.5gCholesterol 2mgNa 65mgCarbohydrate t 12g 0.5g 7.2gProtein 1.5g

- S

- Sng Ngi:


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Bo t 70gCarbohydrate t 18g 9gProtein 4g

II. NGUYN LI2.1. B (v cc nguyn lio bm bnh)2.1.1. Nguyn lib:cy la mL phn loi cng h [food chemistry + wiki]La m hay ti (Triticum spp.) l mi c thu l th phtr la gi cy l mm b trongs; m sn menn li cm c ng lm cmi.


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Hnh 1: Ginh

Chng ta bn, chng c nguthn cnh d


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Hnh 2: Cc nhnh pht tri

La m c ngun gm Mumy nay). Cc m einkorn vla m emmer ch r nTh. Cc lo hoang d ngu u my. Vi thu hoc dm thng qua ch cc dn nguyn vho n nho. Do mn la m thun khch .

Vi b i khu vu mo kho xuIreland v Ty Ban Nha. Khon nin k1000 TCN vi cy b lm gia, gi vih timc cc lo ng sphng trn thi

(xem thm Cch mg xanh v La m Norin 10). Vs nhtn di hi b n l ln diy trong lla m giuth trn ton th mdn ru dng la m hi t

C rng cho loi la m, nh by khchi tii bo http://en.wikipedia.org/wiki/Wheat_taxonomy . Tn ci la


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m t n c i, cyla m c ng b theo ma tr ma m ma xun;b c la m mu s

Cch phn lo ( theo USA)

Durum: la m cng lm b s

Hard Red Spring: c ng cho bnh m ho bnh m v b giu gluten m ty, sn bMinneapolis Grain Exchange.

Hard Red Winter: c ng cho bnh m, bnh nc khc lm bnh kh. Mi nhn hi chy trm twinter. Kansas City Board of Trade.

Soft Red Winter: mng cho lm k bnh kh, biscuits v bnh xB lm k lm m mi lo nm mum tn bChicago Board of Trade.

Hard White: cu sng, mnh thch hang cho bnh m v lm bia.

Soft White: mu sng, protein rng chobnh c m m ty.

2.1.2. Tnh hnh s tiu th: [ food chemistry + wiki]Cy la m l mng v ng. Ding ng trong kh50% nhu ccarbohydrates hy, m 50-B, ngoi ra cn cung c vi chnh qun trn ton th u thtiu thnh qun cao nh Kyrgyzstan v phbin ton th

la m trn th nhnh


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Hnh 3 cao nh

2.1.3. C thnh phH phi.

Hnh 4: C


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1-ru h-n-to ch protein, 4-thnhcellulose co, 5-l ng v-v-v-lo -lo ngang, 10- l-v-l-v-v-ch-chn th, 17-v-mm r

Vl. V chNchi, gnh ph tinhb protein. Cc chl thnh ph. B nhy.Phi: phi h. Phi ch 25% 33% ch 40% protein. Ngoi ra cn c enzyme v vitamin.m u s v lm gi

c. Phi c ch chn lm givnh phy phnh s.

2.1.4. Thnh ph:Thnh ph pho thnh ph v phthuo h o th u had u vitamin v chm ch protid, cnh phnh by

Bnh ph

Gluten, %

Tn sTlb

Tro%

Cellulose%

Pentosan%

Tinhb%

Chbo% Kh Protein

H 100 1,74 1,51 6,42 62,99 2,0642,74

15,16 12,51

Bh

10,14 0,47 0,13 1,57 80,1 0,9939,16

11,58 10,33

B 22,4 0,53 0,22 1,84 77,84 1,2

43,2

1 12,9 11,15

B 47,5 1,2 0,48 3,44 72,52 2,0248,42 16,95 14,8

Glucid b:Glucid l thnh ph, chi 90% theo chy theolo v gi dng s Glucid l thnh phn cu s t

BThnh ph


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Glucid Dextrin Tinh b Cellulose Hemicellulose PentosanT 0,6-1,8 1 - 5 80 0,1 2,3 2 8 1,2 3,5

Tinh bTinh bng 80% glucid b. Tinh b c cn, kch

Hnh 5: Tinh bTinh b thnh ph c, c n chn cnh b

o. H hbnh s amylosev amylopectin.

Hnh 6: Phn tylose v amylopectin

-D-glucose glin k-1, 4 glucoside tnh m


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m kho khom kho 2200 gbnh sn h n k-1,4 v -1,6 glucoside v vamylopectin c c t c hgn k kho 20 gamylose c cm nho trng: vng 1 c cchng thkm tr n dng bAmylopectin ch nng, t chnh amylopectin tn h

Hnh 7: Nhi b0 v k0CDextrin:Dextrin chi-5% glucid b. Dextrin l snh khi tinh bth. Kh tnhcho mnhin h Pentosan:Chi- 3,5% glucid b. Pentosan l cc polysaccharide cc ch tnh cho. Pentosan trong b g


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nhnh, pentosan khng tan c m Cellulose v hemicellulose:Cellulose chim kho 2,3%, hemicellulose chi 8% thnh phb. Cellulose khng c ngh cu u ha tCc loGucose, fructose, maltose, saccharose chi 1%glucid b. Chng tham gia phu cho s

Bnh ph

Lo Fructose 0,02 0,08Glucose 0,01 0,09Maltose 0,05 0,10Saccharose 0,10 0,40Raffinose 0,05 0,17Glucodifructose 0,20 0,30Oligosacchride 1,20 1,30

Protein b:Protein l thnh ph v protein chnh trongvin cc chi8 - 25%

ch ch ,n b gluten c ch Protein c g glutelin. Trong prolamin v glutelin, chi70 80%. Hai protein ny cm c khnh, c kho c tnh cging khi gia nhinh c Albumin: albumin c cn g: leukosin. Chi- 15% protein b. Khmu4)2SO4 kh cao (70 -o ho).Globulin: globulin c cn g edestin, chi10% protein b.Globulin khng tan hay tan r ng cha (NaCl, KCl, Na2SO4, K2SO4), b4)2SO4 bn bo ha.Prolamin: (gliadin) chi 50% protein c. Gliadin khng tan trong dung d 80%. Bm c kho 30 lo thco gin cnh rGlutelin: (glutenin) chi 45% protein c, glutenin chdung dng. Glutenin c c nk lin k b


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so vn ho, khi ngng mn h ch m c khn h tng m2. nho v l glutenin v gliadin sth snh hng v gin mch tn sm phtnh thnh cc cc tnh nhn h nhnhng m t v nhb tnh bo. Ro cho tinh bn l glutenn l protein, 10% glucid, lipid,ch enzym. chnh, tnh dng, trng vn h ch pho gi, chtrong b khoy thu b c hm l chclo b shu b, h Chu sn hn. B n trung bnhbnh sn ln hbo dnh, bnh t n b ra.Trong qu trnh ch

i Gio th gluten trn cho th gluten n bnh t nMum cho gluten chth rMusm giprotein, lm cho cc phn tnh thnh cc tv kn nhkhung gluten.nh tnh gluten nhgluten.

Axit ascorbic, kali bromat, peroxyt v m c tc dm chogluten chn cc ch c tc dS i. V vchs- 30%.

Lipid bLipid b chi- 3% ch, cn l cc phosphatide, sterin, cc s cc vitamin tan trong chbo c tc d


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trong qu trnh bchua cm bi kh ch

B (%)

D

Lipid lin kLipid khng lin kLipid tLipid k

0,38 0,721,12 1,1880,60 1,000,52 0,88

Ch

Ch t phi h, v th ch b c hm l Cc vitamin:Trong b m c ch1, B6, PP, EVitamin chaleurone. Ty theo h th hm ngcao th vitamin cng th

B vitamin trong cc lo

Vitamin (mg/kg) Chat khoang (mg/kg)B1 B2 PP CaO P2O5 FeO

B 0,5 0,4 10 10 70 1,0

B 1,0 0,5 20 30 200 4,0B 2,8 0,8 60 60 400 0,9

Enzym:Trong b c nh hokhc nhau ty theo lo c ho Hai loenzym c ngh : h henzym protease.H g amylase v amylase. - amylase thnh dextrin, pH t 5,6 6,3, nhih 630C.

- amylase th cc dextrin githch h 4,8 v nhi 50 - 520C.Hbm gin kqu trnh thy ro v lm bo dProtease b c ho - 470C v pH = 4,5 5,6.Ngoi hai loyme trn, trong b cn c lipase, lipoxidase, tyrosinase c. Lipase thnh glycerine v acid bo cnlipoxidase oxy ha chten v tr


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ngo tnh ch ctnh chm cho bnh sru o tr protease v glucid amylase. H protease c trprotein, tr tein gin h- t2 .T:Trong b c chnhbp ch Chu ch:

Bu ch (TCVN 4359:1996)

Chu Tn tiu chu Yu cMu s Tr

MiMi cn, khng cmi v

V Khng c vC

T Khng l

V

Khng lKhng nh

Khng l 8 - 10%o Khng l

Khng la cc acidc trong 100g b

T Khng l

Ha h

N N Khng c

Vi sinhVi n Khng c

2.2. Chocolate (v cc nguyn li -- S-

2.2.1.cao:

nh ph rung giancnh sa tan, ra kh


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n xay v loisopropylic n li n; m trong qu trnh chsng cho chocolate. Do n c khnh ty theo nhi c c T cn c thay thnh snh xnhicn, cc ch t vl, nh

BM STT Tn chu ch Tiu chu1 Ch


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pH (10% suspension) 5.7

Tro (%) 5.5

Tro ha tan trong n 2.2

2O trong h

0.8

Phosphate (tnh theo P2O5) (%) 1.9

Chloride (tnh theo NaCl) (%) 0.04

Tro khng ha tan trong 50% HCl 0.08

V 1.4 4.3

3.4

Protein

21.2

Theobromine (%) 2.8

2.2.3. Cha, Thnh phSaccharose l thnh phi rknh cn c mnh phu, chcc tSaccharose do m - D - Glucopiranoside (12) - D - Glucofuranoside -Glucose n kdn kglucoside x1 c - Glucose v C2 c - Fructose, lot2O. Do vn

0).

CH2 OH

OH HOH

2C

C

O

H

H

OH

H OH

OH

HO

H

HOH

OHC

H

CH2 OH

4

6

5

32

12

1

3 4

5

6 Hnh 8: C t


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Saccharose (cn g sucrose) l tinh thu, khng mi, c v 0C, t3.ng lng chg cng cao vcng tinh khiVai tr c tu cphng nhim sn, vng y thuo su dng. Dov Yu cTrong stheo tiu chu-87.Cc chu c- Hnh d - Mi, vi v

l- Mu s Chu ha l:

B Chu ha l c

T0,14% 0,15% 7 99,75% 0,15%

b, C enzyme invertase hoose bPh

C12H22O11 + H2O o

THClinvertaseE ;;.C6H12O6 + C6H12O6

Saccharose Glucose Fructose(+66.50) (+52.50) (-92.40) lm thay n gnghLa tan ca tan cao c tnh kh kcTnh ha tan cn nh c n cho php icm lo ha saccharose (thun cc dung do ha ctinh ty c thnh cthm vo dung dTnh chn cc ssaccharose d c, SorbitolS - CHO ) cth CH2OH.


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glucose sorbitol

Hnh 9: Ph

Sy trong phn tm cho sorbitol kh b hcho nhm chKhl l 182,17 g/mol, nng ch0C, si 0C. i ra sorbitol cn c trong cc locc losorbitol tc n n khng

Do nhh chng trong thng, kV l nguyn li chng ch

n khong 25 - 30 m.


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2.2.4. S :

Thnh ph lactoglobulin.S, s thu lprotein. S Trong s bnh Chocopie sn kem l lo-42% ch

Bg 10: Chu chnguyn kem (TCVN 5538:2002)

Chu Sn kemHo h

oT)

2026 - 4234

Ho l Ch tan oC

Cquan

Mu sMiVT

HVng nhV Khng c

Vi sinh T Nhm Colifom, vk/g spE.coli, vk/g spSalmonella, vk/g spN n

5.104100010

S trong qu trnh sgia nhio cc phmu cho chocolate thnh ph


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Ta c thng nguyn ling sn 87%) lnhin r Ngoi ra, sn c m btch nhn ch dtrnh sng cn c tnh ht n ph - 75%, nhioC.

Hnh 11: Thnh ph Lipid Protein Lactose Tro

2% 28% 26,5% 38% 5,5%

2.2.5. Ch:

Ch shortening. Shortening l chkhan ( khng gimargarine, chtrong cng nghm bnh. C mu pho nguyn liu trmu ng ty tnh ph bichng ta c thbo r Ty thuo sn k shortening c dri nh rnthnh ph ss


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Shortening c thm l trong kh hng trShortening l nguyn lim vo n tsng v mM hortening trong cng th n c nhichnh nKhi cho bo vo trn knh m n km gim bnh c c Shortening nmShortening c nh V

Nhi - 500C).p.ng h ch Gi t bi, c kh thm vo 4 - 6% mono vdiglycerid.t b VGi thnh th

B Th

B Mu ch

Tn chu Yu cMu s Tr

Mi vchua

NhioC) 48 51

0,1 0,15Ch 0,2 0,3Ch2S2O3 0.002 N/ g m 0,6 1,25Phracking Khng cT Khng cChu vi sinh Theo tiu chu


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2.2.6.Cc nguyn li :

1. Ch

a, LecithinLecithin l tu t h Lecithin sphotphatidylethanollamin v phosphatidylinositol. C

R1 C

O

O CH2

CH

H2C O

OC

O

R2

P

O

OH

O CH2 NH2

R1 C

O

O CH2

CH

H2C O

OC

O

R2

P

O

OH

O

OH

OH OH

OH

OH

Phophatidylethanollamin Phophatidylinositol

Hnh 10: CTCT cphotphatidylethanollamin v phosphatidylinositol

Ghi ch: R1 v R2 l cc axit bo.Trn 90% phospholipids trong lecithin c 3 dn

Lecithin l chnh g tnh cGi b, Mono- diglycerideMomo -i Ch

HO CH2

CHHO

H2C O C

O

R1

HO CH2

HC O

H2C

C

O C

O

R1

O

R2

Monoglyceride Diglyceride

Hnh 11: CTCT cmonoglyceride v diglyceride

V1 v R2 l cc acid bo.Chng ch


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Chng c kikiy ta thu nh monoglyceride.c, Ester polyglycerol cEster polyglycerol c m bnh. Chng c ctrc ho h

R1 OCH2 CH

OR2

CH2 O R3n

acid boEster polyglycerol c1, R2 v R3 l cc acid bo, n >1.

Lecithin mu sng, khi gia nhi trn

m ha tan tN c khn bphn chia gii ra, vilecithin (dng dn gip ginhnghiphTrong h- 0,4% lecithin so v chivn kNgoi ra, ta c th - v di - glycerides, muamonium c lyrecinoleate, sorbitan monostearate,sorbitan tristearate, polyoxyethylene (20) sorbitan monostearate.

B 1981)Ch

sMono - v di glycerides c GMPLecithin GMPMu 10 g/kgPolyglycerol polyrecinoleate 5 g/kgSorbitan monostearate 10 g/kgSorbitan tristearate 10 g/kgPolyoxyethylene (20) sorbitan monostearate 10 g/kgTnh 15 g/kg (dn k

2. Vani :

C dnh kim, -m vo m cho s

Mu chu-ni

Tn chu Tiu chunNhi 81 - 83oC < 0,5%


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Tro < 0,05%Kim lo 200g bloom) c khng vra s -Trong cng nghng phch-nh-cao, li-5%

2.4. Ngun li-- Vanni- Ch2.4.1. nguyn li thm bnh Chocopie. Vmo m nhn c tc da tan cc nguyn litnh hgp ph


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Ngoi ra, tn ty thu; n qu kh thng nhio theo yu cThnh phi thnh ph H2O, cn c cc ch

B Thnh ph

Cc ch Can kho 200-500CaO 80-160MgO 20-40SO3 20-80Ch chi 10-40SiO2 5-10

N2O 10Cc ch 2 mg oxy/lNgoi ra cn c hm lCa(HCO3)2, Mg(HCO3)2, snhch

Yu cn yu cchth cc chu ch

B Cc chu ch-78)Tn chu M

Chu ho hMi vng c0C v 600C tann ph

Chu sinh hTTColiforms, khuColiforms phn, khu

> 100 cm< 1,5 g/l< 5khng pht hi< 10 mg/l< 500 mg/l6 8,5< 300 mg CaCO3/l< 0,1 mg/l< 0,3 mg/l

< 0,01 mg/l

< 200 khu

2.4.2. TrTr mnh phprotein, ch nh dvng tr 97%, cng 100%).


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Thnh phc:B Thnh ph

Protid Lipid Glucid85,5 - 86,55% 12,5% 0,3% 0,5 - 0,9%

Protein lng m biLng lecithin nhm nhm chtinh bng n chc Lng tr chn c tc dp bo tr khng c Thnh phng Lng nh ph

B Thnh phng

47 54%Protein 15 17%Khong 0,7 1,6%Lipid 27 36%Glucid 0,7 1%Vitamin R

Lng a tan trong na lnh m

ng thin l chngl quan trnh t cholin. Lecithinc kh chChChu c nhu hal.g co trnh dtng trng i, v V Sn vu snh thqu. Tr trn b Tr nhn th nhng trginh bT tri c t 1,069. Thng di, ttrng giBu n cng nh trnt khi soi trn, bu 9 mm.Lng trtrng trng v gvng ng ng tr bng ho bv


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Mi v tri. Vgay sau khi lutri v

B8: Thnh ph

ChLecithinprotein

74.810.91.512.3

2.4.3. ChTrong s d Calcium propionate. N c tctr trn m vi khuthuo pH c 5,0 5,5.pH = 6: nh bo tPropyonate v propyonic 8 12% lm : Acid propionic tch ltrong to v cho b cc acid amine khc mchng rLiu chu2.4.4. ChBo c tc dm cho bnh xnhisn nhm bnhthm x

Trong sng hai lo- Bicacbonat natri (NaHCO3): khi phn gi2. Long kh nthch h trong s2CO3 lm cho bnh c mu s- Cacbonat amon ((NH4)2CO3): khi phn gi3, CO2. Loy c khi khai trong bnh.Th cn khng ring gy ra.Yu c 90%, hu trl.C2.4.5. Cha. Acid Malic:(E 296)CTCT: HOOC CHOH CH2 COOHTnh ch+ PK1 = 3,4; PK2 = 5,05.Nng cho C, h oC.Tan t2O, alcol, km trong ete.Acid Malic c trong qu

B Tiu chu


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Chu Yu cKim lo Tro 0.5%Mu s Trng nh

b. Acid citric:- CTCT: HOOC C(OH) (CH2COOH)2

Hnh 12: CTCT c-Tnh chL acid ph Acid citric khan nng choC. Tinh thm 1 phn t2O nng ch

oC.Acid citric tan trong H2O (kho2O

o phng), tan trong alcol. CPK1 = 3,09; PK2 = 4,74; PK3 = 5,41.

B20. Tiu chu

Chu Yu c

Kim lo Tro T Khng cMu s Tr

2.4.6. M- Mm cho bo thm mme

B Chu ch(ngu

Chu Tn tiu chu Yu cMu s Trong sunh

Mi Khng c mi vV Ngg

C

T Khng c tn %ch

50-75

0C) 74-82

Ha h

pH(dung d 4.5-6


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Tro sunfat(%) < 0.1-0.5Ch Asen T kh 104 khuT 100 khu

Vi sinh

Coliforms 10 khu

2.4.7. ChuKhi chu khng c hu su v cc phu khc.Cc chng trong sChocopie l: tartrazin (vng chanh),

B22: Chu chu th0C) 10 % 0,5 %Asen (tnh ra As2O3)Ch

1,4 ppm 10 ppm

III. QUY TRNH S


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Cng thGelatine(260 Bloom): 2%: 21.8%Sacchorose: 45.72%Glucose syrup: 30.48%

3.2.2. Ginh

Saccharose

N

Marshmallow

Glucose syrup

Gelatine

Ngm

Nho tr


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- 38 -

o thi gia

nhi qua qu trnh ngm vokhu nhthnh cnh nho ta c thm phgia t m ngu n ngoi3.2.2.1. NM-Chunh h -Bdo nhiu dimCc bi

-V tdung d kh -Ha hu sThi


39/74


- 39 -

-Nm ngunh n

-Thng si bo ha 2,5bar; 135 C

-Nhinh n 115-

-Th

- -30 vng/ph. Cnh khung v

M hi

trong (mm)

Dung tch

ch

n

(kg/m

Cng su

khu

NK0,15/6 750 150 60 0,75

NK0,3/6 900 300 120 2,2

3.2.2.2. Nho trM-Ch nh thnh nn cph-Hon thiy ta c thm mu mi (nc Cc bi


40/74


- 40 -

-Vn lio trnh dnh-Ha ho thch ph

Thi

3.3. Quy trnh s

Model CNM 20 CNM 40 CNM 60 CNM 80

Capacity Ltr 20 40 60 80

Motor HP 220v 0.5 1 1.5 2Kh 125 170 195 220

R 400 600 650 700

Di 650 800 900 1000

cao 900 1100 1200 1300


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- 41 -

X

Ph

Lecithin

Nghi

Chocolate

s


42/74


- 42 -

3.3.2. Ginh cng ngh

3.3.2.1. Ph :a, M :

Chu

Trn li mnhthnh nn hnh ti

b, Cc bi :

V :

Trong qu trnh nho trpha r

Ha hcn 1 2%Ha l:

Hn linh d

c,

n tcacao, so tnh pha phn tn. Cho cnh khusunh.Tho tr20 - 30 pht.

Nhi40oC - 45oC.No troC s(do cc ch thi).ng cao th qu trnh tngmnh nghi thch ho trkh 1 - 2%, n gin khngnh nho. Cc chm vo cuo.

d, Thi:

My ph- 40 kg/mC:Thi uyn li sn tThng sT60 vng/phtTh Cch th


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- 43 -

Kho. Sau th o thng ch

3.3.2.2. Nghi:

a, M :

Ginh x

b, Cc bi :

V :

Binh l kch th thm.

Nhi th

c, :

Ho trthi- nh-m,ta hln trb


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- 44 -

Nhi 45 - 48oC. Trong qu trnh nghima st gim cc trn rc m ngunh qu trnh ny 2 lu cvd, Thi:

CThi xnnhau. Nhnh dng lin tn v c 1dao c Trong qu trnh nghi gin lilm cc trn rlm ngu ng cc tr

Thng sVy quay vng cthng/pht- 180 cmCch thKho phnh mng m cho kheh cho mng h

Lo HFS 180Cng su 1500 kg/h


45/74


- 45 -

My nghi(The K & Kurt 2 Roll Refiner) su cnhnghinh ph m gibn trong chocolate.My c th s

qu nhiu binh nghinh sau khinghi Vng n 50% bc trvng lm mt.Cc k: ch cc ng v nhy khng ths c cc qu trnh khc csunh nghing cho ssau cng.Nguyn l ho


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3.3.2.3. :

a, M :

Ch : Lm chn hau khi nghichocolate.b, Cc bi

VNhi nh thi gicc ph

Ha h

Qu trnh xhi trong khoi nn c nhi phu, mi, v Lo Cc chu b

Ha l:

nh + Lm gi + C late.+ Lm gi

C


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- 47 -

C si v mu sthnh ph

c, :Nhinh: 45oC - 60oC.Thko di t48 - 72 giNgoi ra, ta c thm cc chnhm gi

d, Thi:

Thi: The Frisse Conche- 2000 kg/mC: Thic cnh kho tr cc dao nn thnh thin ngoi l lvi


48/74


- 48 -

Thng s:Cc cnh khu chi

M(1) (5) Cnh khu


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- 49 -

ThiLongitudinal Conche 1000 kg/mC: Thi6) lm b

n mkh (2) thng qua tayquay (3). B n Thng s:T- 40 vng/ pht Th- 72 gi Nguyn l: Qu trnh trn v by thch hn lio hon li


50/74


- 50 -

gip cho qu trnh bay hnh thm cho khn li

Hnh 12: Old longitudinal conche(Source: H. Mikle, Chocolats Halba 2004)

3.3.2.4. X :a, M :

Hon this i ra, cc tinh thhng knh lm mt.ChuSau khi tinh thnh thnh, nng nhin 28oC - 30oC tl

b, Cc bi :

V :

Sm kn ton cc d khng b

Ha l :

cc dSn ton kh Nhi cc d


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- 51 -

D NhiOC) 18 23.5- 25.5 28 30

Ba dnh n snh bnghm chocolate bu do chkl thnh nh n b kmcho b khng m Ha h

C nhnh u,gi

c, :

X th+ Lm tan chn ton kh+ H c thha nhanh.+ Qu trnh kh.+ Lm tan ch cc tinh th n nng nhin kho44oC - 45oC v gi10 phtcc khn ton. ng kho27oC v gitnh thnh (cn g

th ky, ta c tho my dinhanh v tSau cng, nng nhin kho28oC - 30oCm tan chtinh thn st l i ra, lgia nhiy cn tnh rt khunti i thng m khng bng khng - 18oC


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- 52 -

d, Thi:

C: Thi

g ng.Chocolate stheo dn qua cc phm mt v mng chiu c nhi

Hnh 13:Thi

3.4. Ginh s

3.4.1. Qu trnh phn li pha

a, M


53/74


- 53 -

Chu: phn linh nhnh nhotr

thnh phu c phn tn cc hNguyn lim:

Ch diglyceride (471), polycerol ester (475), lecithin (322).

Ch

Ch

Mu th in.

Thnh ph

Thnh phn lirecipes for food industryThnh ph Jaffa cakeB 100 86.59Glucose syrup 80% 6.95D 2.57Tr 69.52Amm. Bic. 0.64

Soda 0.5ACP 0.5Glycerin 3.09Mu th 0.1 3

b, Cc bi

Bi: nhi

Bi cc hnh ha tan cc ch2, O2

c, Thi


54/74


- 54 -

Hnh 14: Thi

Cc nguyn lio thi

v cc chn lring), rgian khonh h u c

H n lgt gi

Hnh dn, th

p sum vi-0.8

Nhim vi 100o

C.T 120 vng/pht.

Th

3.4.2. Qu trnh nho:

a, M

Chu qu trnh nho tr tqu trnh tnh.

Hon thi: cc chu chbo (khy t

b, Tinh:

Qu trnh nho tr

nh ph cc thnh phnh nho. Khi g khm ging c


55/74


56/74


- 56 -

S

Ph s

Tn nhn knh hnh thnh mgliadin, glutenin sn kn k b

Bi

Enzym protease v amylase trong bth tinh bm gin hc

0 nhicn, nn qu trnh th

Bi

C thnho tr2 ha tan, tcho vi sinh v

d, Thi

So trn t

Thi

Mng hnh tr

li n sli

Cc tr ng hnh trm

Khi ch cc trn m cn tn ny sang bn kia thng. Cc cnh khuth ng hnh trcnh khung th s tng,cn n qu trnh nho, cu ko dn bhnh d

c thng thm m cao hi


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- 57 -

Hnh 15: Thio tr

Khi c hai cnh khu cc cnh khu thio trkhu

Tng/pht, khi o trth -15 pht.

o tr

hiv cnh khunc kho bo tr

Ta c th o trkhng cng chv

C th ng tr chnh xc thngqua ln.

C thm nguyn lio tn cng hnh truho ginh khuo tr

o tr

Vi o bn lipho tn thi

Cc trtrn thnh.

Nng hnh trn ton che kn bn trong nn ta khng thi qu trnh nhob x

V


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- 58 -

Khi muo tr phng cho thin s

Hnh d thkhu nho nn so l t

Do c cc cnh khung chtri ra so tr cnh khun chuay trn cho tr

Thi gy nhin phn nh, nh khithi

o tr

o trng chbo / m kho tro cng sumotor v thng khng gian m tr cnh khungoi ra c cn pho bn li

o tr 500-1000kg.

Hnh 16: Kho sau khi qua thio tr

3.4.3. Tnh:

Loo ny ro btrong qu trnh n th o khng c mn rchhiv lo


59/74


- 59 -

bi bnh mn

nh bkhibt nho qua l khun. p sut nnto bi nhng con ln cho bt nho xp vm

Hnh d cbnh Choco pie, hnh dng bnh trn l do ng t

Cc y

Nhio. Nhim bo c nh mphu khng mong munh nthm b

u chu l7.3gx2/bnh.

Thi cnh (khng qua giai

C:

PhH t nho vo khoang p suhon tp su t i phun to c thin t

Khun rnh cho s

nh.

Thin dy l n

chii): khun ry l n

Y kho, p suntrn khun ro nho.

Nguyn l ho


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- 60 -

By cc khun rnh dmu m l

p. Dy cby l ho

Dy cc nht quay lv

Nho c thng try l, hnho c c c th mu

dy l homu cc mio c khT n c thybnh ln bSy Sng mnh lun phin ty bnh.Bhnh trn c th o cchn dy cnh dc p cho bnh c hnh d Mio c x, vng trung tm dy ha. C th

hiy b Chng ta c thnh dn cng my l, hoc th o cng m tr

Thng s

To c

T


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- 61 -

Hnh 17: My p c

Honh b

Hnh d


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- 62 -

Bnh c

3.4.4.

a, M

Ch: Nhi nm chn sm ha v hm cho sci vu s

B: nhin 1500C), tiu din ny,

b, Cc bi

Cc bi

Bi: khn nhn ldo mnh n

BinhiBnh khi ra kh nung 0C v c hm 8%. L(kho0-2% hm m nguqu trnh lm ngun trong ra l

Cc bi

S: song song vqu trnh trao nnh trao si cn b

Bi: sm cho botioC, nhi n 50o mtrong qu trnh tr hnh nm cho sph


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- 63 -

Bin thnh ph

gin tinh b bnh thnh ctch t

Cc bi

Tinh b b

Xaillard gi(nhi

Xm mu nu sn cao.

Cc bi sinh hnhi0C) nn tiu dicc visinh v

Cc bi

Qu trnh n l ha cnh phgia cnh bnh bn thnh phm cho bnh thnh phu s

c, Thi n

CBao gi t rn nhn mlm nhing gia nhing nhisg gi khng kh tub snh ng ring biC thnh h

Hnh kicth u s

C th i bnh khc nhau.

Kinh chnh xc.


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- 64 -

T

C s c th

ki rt ng

Chi ph cao.

T

Nguyn t

- o l n tr

70%), v nhi0y, tinh b 2thnh do s m gic c chnh ldo vnh truy CO2thot ra dng khng lm n

nhi nn kho 2050n ny ti

acid amin) ti c mu vng nu, cc phBn cu di

nh nnh v gi1700 knh bay h

Hnh 18: L n


65/74


- 65 -

Thib tnhi nhi0 g0C.

Gia nhii cho sSau khi ra kh n v dm ngutm phn nng vc

mi hkim lo

Thng s

Nhi- 2000C

Th-8 pht

Hnh 18: M hnh l n


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- 66 -

Hnh 19. (1) M

(2) Gin

3.4.5. Lm nguLm ngu qu trnh ngnh nh hnhi ng bHnh lm ngu qu trnh tuy nhin ci bi Mnh ph.

Thi

Tm ngu

Hnh 20. Thim ngu

3.4.6. PhMarshmallow dung trong snh chocopie khng ginh phtrong sNhn mashman mbnh k

Nguyn t Phn bnh b n bbnh. Do mashmallow cn nng, n kdng nh kn bbnh, khng chkhoo, t D


67/74


- 67 -

n.

Hnh 21. Thi

Ph m m y l Khng gy caramel ha do nhi

Kh phun ln bnh do tnh d T Khlm gi

Yu cn:Tng t

m nh knhn.


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- 68 -

nh kngn sau l mng bnh khng ph

Cc biV Ha l: mashmallow chuy Ha hm mu trCc yNhi 40oC, y c thphun, kho b tth phm chnli, khng qu t st 5.2g/bnh.

3.4.7. KM chunh phe.Nguyn t minh hnh bnh chocopie vl Ho ht miphn nhn trn mibnh c phthy c tc dn trn xuy cmashmallow.


69/74


- 69 -

Hnh 22. Thi

3.4.8. PhBnh sau khi k oC,lm cho ton b u s

BiVqu trnh lm nguHa hl

Ha l: mm m Cc yNhi hch hnh mnbnh. N kh chn bnhim oxy ha ch T nh mng vn bm chocolate ph ngn, khng qu t s

c 5.2g/bnh


70/74


- 70 -

Hnh 23. Thi

Cc chu c

Chu ha h

- 42 %

Chu Ha l:

Cth

-Cho vo mi tan mChu Vi sinh:

T

Coliform: 10 cfu/g

N

E. Coli: 0

Staphylococcus aureas: 0

Salmonella: 0

Chu CChocolate ph

Lhocolate khng c hi Sugar bloom. Sugar bloom(n do Chocolate bchuytrn by strn bocolate, nng tay di nh ly khng bSugar Bloom, Chocolate sn gin ban . Hi


71/74


- 71 -

fat bloom(nbnhin trong Chocolate s thot ra ngoi bmy sn bnh 1 lphng tay di nhy tan ra gpny v gin mi v

B

Mi v

3.4.9. Lm ngua, M lm cho l b, Cc biu trnh:Bi: nhi Bi

Chocolate chuy Bnh c thm ch gy ra hin bchocolate.Nm mt qu nhanh c th m xutinh thm cho c Cc bi c, Cc yNhi: nhio bum mt c thmcho b n 80% th nhong khng kh

n hin bm cho vd, ThiThi bu khng kh ltu tm c nhcn trong bum mt l kh cao v nhio buth ntrong bu n lin tm kh khngkh c th o c nhism mt sng khng kh c nhi 13 19oC, 10 13oC v 13 15o ki

nn c chiy mu hao nhing nhing t - ra khn chocolate dng tch ra v thon ra ngoi khc c rm dao cng scng tnho lm mt th nhing v khngqu l c


72/74


- 72 -

vo bu bo nhaum mt. S y c thm gihao ho nhau sau khi ra kh do khi ng.Thm mt: n m thm mt tth 4 pht.C thm l nhih phng bao gi bnh khoo

Hnh 24: Bum mt

3.4.10. Bao gi

a, M

Bnph chm d

Hon thi: bao b bphcn r

Hnh 25. My hn m bao


73/74


- 73 -

Thi

Hnh 26. Thi

Cu c in nhn hi xnh hnh khhn bng plastic bao b xnh bao hon chn thn

San pham

Thc pham

Con lan han m bao

V tr luc bat au ong bao b

Thc pham

V tr bao goi tiep theo

Cuon plastic sec xep nep eong bao b


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TI LIn), Cng ngh xuBch Khoa Tp.HCM, 2009.n), K xuK[3]. R. Carl Hoseney, Principles of Cereal Science and Technology, 1994

Trang web:1. www.wikipedia.com

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