KT QU IU TRA MT S LOI GO C S DNG TRONG CH

BIN BN, BNH PH TI MIN BC VIT NAM V C TNH CHT

LNG CA CHNG
Investigating Initial survey on physicochemical properties of rice varieties used
in processing rice vermicelli and traditional noodle in the North of Vietnam
Hong Hi H1, Ng Xun Mnh2
SUMMARY
Greater value of rice can be created from processing activities, which require understandings about
specific properties of rice material. A survey on rice varieties used in processing rice vermicelli and noodle,
which are respectively called bun and banh pho (very popular foods of Vietnam), was conducted in selected
provinces in the North, namely Bac Giang, Hanoi, Thai Binh, Ha Tay and Nam Dinh. There were at least eight
rice varieties used for the production of rice vermicelli and noodle, namely CR 203, DT10, Moc Tuyen, 13/2
(IR17494), VN10, Khang Dan and C70. In the preparation of material, processors (households) either used
single rice variety or mixed several rice varieties. Physicochemical properties of rice material were then
determined using standard methods. Dry matter was accessed following the Association of Official Analytical
Chemists (1995); starch content was determined by the European decrees 87/174/CEE and 96/35/CE; amylose
content was determined by ISO TC 34/SC 4 N 982 Rev2; protein was determined by Kjeldahl method;
gelatinization temperature was determined by Little method (1958); and gel consistency was measured using
Cagampang method (1979). The results showed that rice material used for rice vermicelli (bun) processing
had high amylose content (>25%), moderate gelatinization temperature, and soft gel consistency. Rice
material for rice boodle banh pho processing had a moderate to high amylose content (>20%), moderate
gelatinization temperature and moderate to soft gel consistency.
Key words: Rice, vermicelli, noodle, amylose, gelatinization temperature, gel consistency.

1. T VN
Sau 20 nm i mi, cng vi s pht
trin ca nn kinh t quc dn, nng nghip
Vit Nam c nhng tin b vt bc, c
bit l ngnh sn xut la go. Sn lng la
go khng ngng tng, t trn 35 triu tn
vo nm 2004 (thng k ca b Nng nghip
v pht trin nng thn). Do vy, khng ch
m bo an ninh lng thc m Vit Nam cn
tr thnh mt nc xut khu go hng u
th gii. Ngun lng thc di do thc
y khu ch bin la go cc a phng
tng i pht trin. Cc mt hng truyn
thng t go c a ra th trng rt a
1

Vin Sinh hc Nng nghip, i hc Nng nghip I

Khoa Cng ngh Thc phm, i hc Nong nghip I

dng, phong ph, trong c mt s mt hng

c xut khu sang cc th trng khu vc

v th gii nh bnh trng, bnh a nem...
Tuy nhin, cng ngh ch bin go ca ta cn
kh th s v phng thc ch bin ch yu l
th cng, quy m nh (h gia nh, doanh
nghip nh). Do tnh trng s dng nguyn
liu v quy trnh ch bin tu tin nn nng
sut v cht lng sn phm khng n nh,
mu m cha hp dn, thm ch cn cha m
bo v sinh an ton thc phm... nn tnh cnh
tranh ca sn phm trn th trng cn cha
cao.
ngnh sn xut la go pht trin hn
na, p ng yu cu ngy cng cao ca th

trng, ng thi m bo mt knh tiu th

la go khc bn cnh knh xut khu truyn

thng, vic pht trin hng ch bin la go
thnh cc sn phm hng ho l rt cn thit.
Vi mc tiu , cc phng php ch bin
go truyn thng nc ta hin nay cn phi
c cng nghip ho, tiu chun ho t khu
la chn nguyn liu n quy trnh v dy
chuyn cng ngh ch bin. Vic tm hiu cc
loi go, cc c tnh cht lng go s dng
trong ch bin c ngha quan trng gp
phn gii quyt vn ny. Bi bo ny gii
thiu kt qu iu tra cc loi go v c tnh
cht lng go s dng trong ch bin bn,
bnh ph mt s lng ngh thuc khu vc
pha Bc trong nhng nm gn y.
2. PHNG PHP NGHIN CU
Tin hnh iu tra ti cc khu vc sn xut
bn, bnh ph ni ting v cc vng c truyn
thng sn xut la nc thuc ng Bng Bc
B. Ti H Ni l cc vng Yn Vin - Gia
Lm, Ph -T Lim v qun ng a. Ti
Bc Giang: x a Mai, th trn K, th x Bc
Giang. Ti H Ty: x c Giang- Hoi c.
Ti Thi Bnh: huyn ng Hng. Ti tnh
Nam nh: Thnh ph Nam nh. Ti tnh Bc

Ninh: Th x Bc Ninh. iu tra bng phng

php phng vn trc tip 120 h sn xut theo
phiu iu tra v cc quy trnh sn xut, loi
go v thi gian bo qun t thu hoch n khi
s dng trong sn xut bn, bnh ph; kinh
nghim la chn go, nh gi cm quan ca
nng h, t l cho sn phm

Cc c tnh cht lng go c xc

nh theo tng phng php ring bit.
Hm lng cht kh c xc nh theo
phng php AOAC, 1995; Hm lng
tinh bt xc nh theo 87/174/CEE v
96/35/CE ca chu u; Hm lng
amylose c xc nh theo phng php
ISO TC 34/SC 4N 982 Rev2; Hm lng
protein tng s theo phng php
Kjeldahl. Nhit h ho c xc nh
bng phng php ca Little et al (1958),
Juliano (1982) v bn gel c xc
nh bng phng php ca Cagampang et
al (1979)
S liu c tnh ton v x l thng k
trn phn mm Excel.

3. KT QU V THO LUN
3.1. Loi go s dng trong ch bin bn
Bng 1. Loi go s dng trong ch bin bn
Mu

Loi go

T l trn

Thi gian bo qun t thu hoch

a im
n ch bin (thng)

C70 +CR203

1:5

Yn Vin- H Ni

CR203

Yn Vin- H Ni

DT10

Th X Bc Ninh

CR203

Th X Bc Ninh

Mc Tuyn

12

ng Hng -Thi Bnh

Mc Tuyn

ng Hng -Thi Bnh

VN10

ng Hng -Thi Bnh

VN10+DT10

Ph - H Ni

13/2

Ph - H Ni

10

VN10

T.P Nam nh

11

Mc Tuyn

T.P Nam nh

12

13/2+DT10

3:1

12

a Mai -Bc Giang

13

13/2+ K.dn

2:1

12

a Mai -Bc Giang

1:5

14

13/2

a Mai -Bc Giang

15

DT10

a Mai -Bc Giang

Go s dng trong ch bin bn gm 7

ging: CR203, DT10, Mc Tuyn,
13/2(IR17494), VN10, Khang Dn, C70
(bng 1). Phn ln cc ging la c
trng ph bin ng bng sng Hng,
tuy nhin mt s ging ch cn trng vi
din tch rt nh v ri rc (Mc Tuyn,
VN10,...). Cc ging la lai Trung Quc,
ging la np, ging la t go do khng
c s dng hoc s dng rt t trong ch
bin bn (la t go do). Cc a phng
khc nhau s dng cc loi go khc nhau:
trong khi H Ni, Bc Ninh, Bc Giang
ch yu s dng cc ging DT10, CR203,

13/2 th Thi Bnh v Nam nh loi go

c s dng nhiu nht l Mc Tuyn v
VN10. Go dng trong ch bin bn c
xay xt t loi thc c l loi thc sau
khi thu hoch c thi gian lu kho t nht
l 6 thng n 1 nm thun li cho ch
bin bn v d dang ch bin, sn phm
thu c khng dnh, nt, cht lng ngon
v n nh. Bn cnh la chn go th cc
khu trong quy trnh ch bin cng quyt
nh rt ln n cht lng bn. Thng
thng, 1 kg go cho ra 2,5-2,6 kg sn
phm th thng t cht lng bn ngon
nht (kh, gin).

3.2. Loi go s dng trong ch bin bnh ph

Bng 2. Loi go s dng trong ch bin bnh ph
Mu

Loi go

T l trn

16
17
18
19
20
21
22
23
24
25
26
27
28
29
30

DT10+CR203
CR203
13/2
13/2
13/2+CR203
DT10+K.dn
DT10+13/2
VN10+13/2
VN10+13/2
CR203
VN10
M.tuyn+DT10
Mc Tuyn
DT10
13/2+K.dn

1:1

3:2
3:1
1:1
1:3
1:3

1:1

3:1

Thi gian bo qun t thu hoch n

a im
ch bin (thng)
5
ng a- H Ni
4
ng a- H Ni
6
ng a- H Ni
3
ng a- H Ni
8
ng a- H Ni
5
C Nhu -H Ni
6
C Nhu -H Ni
6
c Giang - H Ty
6
c Giang - H Ty
6
Yn Vin - H Ni
5
Yn Vin - H Ni
8
T.P Nam nh
6
T.P Nam nh
8
TX. Bc Ninh
5
TX Bc Giang

Tng t nh kt qu iu tra loi go ch

bin bn, kt qu iu tra (bng 2) cho thy
go ch bin bnh ph cng l nhng ging
la go hin trng ph bin ng bng sng
Hng. Cc loi go s dng trong ch bin
bnh ph gm 6 loi ch yu l DT10, CR203,
13/2, Mc Tuyn, VN10 v Khang Dn. Ti
hai vng ph ni ting l H Ni v Nam

nh, loi go s dng ch bin bnh ph ph

bin l CR203, 13/2 v DT10, cn Nam
nh th ging Mc Tuyn c s dng ch
yu. Go c xay xt t thc c c thi
gian bo qun trong vng 6 thng dng ch
bin bnh ph l thun li nht do c u im
d ch bin, sn phm ngon v n nh.

3.3. Cht lng dinh dng go ch bin

bn
Cht lng go ch bin c biu hin
hm lng cht kh, tinh bt, protein v
amylose. Hm lng tinh bt trong go ch
bin bin ng t 57,342,04% n
62,461,66%, vi bin thin ny cho thy
nhn chung hm lng bt nm trong phm vi
xung quanh 60%. Hm lng amylose bin
ng t 25,261,23% n 27,271,17%.
Khng c s khc nhau ng k ca hm
lng tinh bt v amylose trong go cc
khu vc khc nhau. Hm lng amylose
trong go khu vc H Ni (bn Ph v
bn Vn - Yn Vin) bin ng t 25,58%

n 27,00%, go khu vc Bc Ninh, Bc

Giang (bn a Mai) hm lng amylose bin
ng 25,26% n 27,27%, khu vc Thi
Bnh, Nam nh hm lng amylose bin
ng t 25,64% n 26,65%. Theo thang
phn loi ca Rice post-havrest technology
(1995) th ton b mu go nghin cu trong
ch bin bn u c xp loi l go c hm
lng amylose cao (hm lng amylose
>25%). Trn c s kt qu thu c (bng 3),
chng ti c nhn xt c trng u tin ca
go dng ch bin bn l loi go c hm
lng amylose thuc loi cao (>25%).

Bng 3. Hm lng tinh bt, amylose v protein ca go ch bin bn

Mu

Cht kh (%)

Tinh bt (%)

Amylose (%)

Protein (%)

87,16

57,79 1,49

25,90 1,04

7,57 0,97

87,21

60,60 2,17

25,58 1,23

8,47 0,44

88,25

61,72 1,24

26,27 1,01

10,84 0,90

88,27

62,46 1,66

25,87 0,79

9,65 1,03

88,00

61,35 1,81

25,64 1,10

8,94 0,64

88,43

61,36 2,00

25,87 1,43

8,24 0,58

88,53

59,58 1,58

26,65 1,35

7,91 0,42

88,15

59,21 1,96

25,66 1,41

8,18 0,72

87,34

60,46 2,37

27,00 1,01

7,88 0,73

10

87,52

60,62 2,10

25,69 1,28

7,82 0,72

11

87,82

58,12 2,10

26,20 1,15

9,13 0,81

12

87,81

58,57 2,43

27,27 1,17

8,38 0,77

13

88,32

60,08 1,88

26,51 1,28

9,12 0,79

14

88,46

58,38 1,69

25,77 1,43

8,81 0,52

15

89,26

57,34 2,04

25,26 1,23

9,10 0,47

Hm lng protein trong cc loi go ch

bin bn rt khc nhau (trong cng 1 ging
nhng a bn khc nhau th hm lng
protein cng c chnh lch). Hm lng
protein go ch bin bn bin ng t
7,57%0,97 n 10,840,90%. Cc mu go
ti khu vc H Ni c hm lng protein bin
ng trong khong t 7,570,97% n
8,470,44%, trong khi hm lng protein
trong go Bc Ninh c chiu hng cao hn
mt cht t 9,651,03% n 10,840,90%.
Go Thi Bnh, Nam nh c hm lng
protein xung quanh 8-9%. Go Bc Giang
hm lng protein cng trong khong 9%.

So snh vi cc mc hm lng protein

ca Juliano (2004), c 66,7% s mu nghin
cu c hm lng protein nh hn 9%, 26,6%
s mu mc c hm lng protein t 9-10%,
v 6,7% mu c hm lng protein t 10-11%.
Khng c mu no mc ln hn 11%. Kt
qu ny cha cho php a ra c trng ca
protein go i vi ch bin bn, song cng
cho nhn nh s b l nhng loi go c hm
lng protein thp hn 9% c xu hng c
s dng nhiu hn trong ch bin bn. Nhng
nh hng ca protein n ch bin c th do
cc nhm protein khc nhau hoc cng c th
do thnh phn cc amino acid trong protein.

Do vy cn c nhng nghin cu su sc hn
v vn ny.
3.4. Cht lng go ch bin bnh ph
Hm lng tinh bt trong cc mu bin
ng t 57,69%1,87 n 62,23%2,29.
Hm lng amylose go khu vc H Ni bin
ng t 24,12%1,59 n 26,14%1,23; go
khu vc Nam nh c hm lng amylose
xung quanh 24%. Trong 5 mu ti khu vc
ng a H Ni th c ti 4 mu hm lng
amylose mc 24%, y l khu vc sn xut
bnh ph cung cp chnh cho Thnh ph H
Ni. Ti cc khu vc khc hm lng
amylose cng mc xung quanh 25%. Theo
tiu chun phn loi ca Rice post-havrest
technology (1995) th hm lng amylose
trong go ch bin bnh ph c xp mc
trung bnh v cao.

Hm lng protein bin ng trong

khong rng t 7,420,97% n 11,110,67%.
Ti hai khu vc ch bin ph ni ting l H
Ni v Nam nh, go c hm lng protein
trong khong 8-9% l ph bin (go H Ni
7,42-8,97% v 8,61-8,96% go Nam nh).
Tng t nh go ch bin bn, kt qu v hm
lng protein trong go ch bin bnh ph cha
th hin l ch tiu c trng. Phn loi hm
lng protein theo Juliano (2004) cho thy c
86,6% s mu c hm lng protein mc nh
hn 9%; 6,7% mc c hm lng protein t
9-10% v 6,7% mc c hm lng protein
mc ln hn 11%. Vi kt qu phn loi ny
cho thy trong ch bin bnh ph cng c xu
hng thch hp vi loi go c protein thp
(nh hn 9%).

Bng 4. Hm lng tinh bt, amylose v protein go ch bin bnh ph

Tn mu

Cht kh (%)

Tinh bt (%)

Amylose (%)

Protein (%)

16

88,86

61,16 2,11

25,78 1,60

11,11 0,67

17

88,80

62,23 2,29

24,63 1,21

8,97 0,63

18

89,26

61,08 2,06

24,70 1,53

8,28 0,60

19

88,77

61,22 2,25

24,75 1,38

8,27 0,54

20

88,93

62,13 1,87

24,67 1,55

7,52 0,95

21

89,07

57,69 1,87

26,05 1,45

8,95 0,78

22

88,91

61,66 1,10

26,14 1,23

9,42 1,14

23

88,72

59,76 1,20

24,81 1,08

7,89 0,76

24

88,09

58,24 1,60

25,65 1,26

7,65 1,28

25

88,56

59,14 1,60

24,89 1,42

8,16 0,99

26

88,76

58,34 2,04

24,12 1,59

7,42 0,97

27

88,35

61,35 2,02

24,68 1,28

8,96 0,63

28

87,98

60,84 1,63

24,52 1,44

8,61 1,09

29

88,09

59,78 1,23

26,14 1,06

8,93 1,16

30

88,46

60,25 1,90

25,72 1,48

8,61 0,93

Nh vy, go c hm lng amylose

>24% tr ln ph hp cho ch bin bn v
bnh ph. Kt qu ny ph hp vi kt qu
cng b ti Hi tho ca trung tm nghin
cu khoa hc nng nghip Nht Bn (2003)
trn http//www.foodproducdesign.com v
hm lng amylose ca go s dng trong
ch bin bn v m go ca Trung Quc,
Thi Lan v Myanmar.

3.5. c tnh ho l go ch bin bn

Nhit h ho c nh gi thng qua
im ph hu kim (bng 5). im ph hu
kim bin ng t 4,7 n 5,6. C 5 mu cng
c im ph hu kim l 5,2. Phn loi nhit
ho h theo Rice post-havrest technology
th 100% s mu nghin cu c nhit h
ho mc trung bnh, qua cho thy cc
loi go la chn lm bn cc a phng
khc nhau, tuy ging khc nhau nhng c c

im chung l c nhit h ho mc trung

bnh. bn gel ca go lm bn c nh
gi thng qua chiu di gel ca go ch bin
bn. C 33% mu mc mm v 67% mc
trung bnh. Do vy, go ch bin bn c nhit
h ho mc trung bnh, gel mm v trung
bnh thch hp cho ch bin bn.

3.6. c tnh ho l go ch bin bnh ph

im ph hu kim ca go ch bin bnh
ph bin ng t 4,5 n 5,8. Phn loi nhit
ho h theo Rice post-havrest technology (1995)
th 100% mu go ch bin bnh ph mc trung
bnh. Trong 9 mu go H Ni c ti 7 mu c
gi tr im ph hu kim xung quanh 5,5.

Bng 5. Nhit h ho v bn gel ca go ch bin bn

Tn mu
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15

im ph hu kim
im
0,2
5,2
0,4
5,0
0,2
4,7
0,2
5,2
0,2
5,2
0,2
4,7
0,2
5,5
0,2
5,4
0,1
5,2
0,1
5,4
0,1
5,6
0,2
5,5
0,2
4,7
0,1
4,8
0,1
5,2

Phn loi
Trung bnh
Trung bnh
Trung bnh
Trung bnh
Trung bnh
Trung bnh
Trung bnh
Trung bnh
Trung bnh
Trung bnh
Trung bnh
Trung bnh
Trung bnh
Trung bnh
Trung bnh

y l khu vc sn xut ph ni ting,

ngi sn xut c nhiu kinh nghim trong
vic la chn loi go ch bin cng nh
cc kinh nghim khc trong cc khu ca
quy trnh ch bin. Chiu di gel ca go
ch bin bnh ph bin ng t 50,41,52
mm n 81,81,24 mm. Phn loi bn

Chiu di gel (mm)

30 pht
60 pht
60,6
62,6
53,7
55,8
46,8
49,2
57,8
60,2
59,8
62,6
52,2
53,8
55,8
57,6
57,8
59,8
49,8
52,2
51,8
53,8
56,8
59,4
60,2
61,8
71,8
74,6
68,2
70,2
53,8
55,8

1,52
1,24
1,24
1,24
1,52
1,24
1,24
1,24
1,24
1,24
1,52
1,24
1,52
1,24
1,24

Phn loi
Mm
Trung bnh
Trung bnh
Trung bnh
Mm
Trung bnh
Trung bnh
Trung bnh
Trung bnh
Trung bnh
Trung bnh
Mm
Mm
Mm
Trung bnh

gel theo Rice post-havrest technology

(1995) cho thy go c bn gel mc
mm chim 40%, cn li cc loi go khc
bn gel mc trung bnh chim 60%.
Nh vy, go ch bin bnh ph c nhit
h ho trung bnh, c bn gel mm v
trung bnh.

Bng 6. Nhit h ho v bn gel ca go ch bin bnh ph

Tn mu
16
17
18
19
20
21
22
23
24
25
26

PHK
im
5,4
5,5
5,5
4,5
4,7
5,2
5,8
5,4
5,4
5,3
5,4

0,12
0,12
0,15
0,12
0,25
0,12
0,12
0,15
0,12
0,12
0,15

Phn loi
Trung bnh
Trung bnh
Trung bnh
Trung bnh
Trung bnh
Trung bnh
Trung bnh
Trung bnh
Trung bnh
Trung bnh
Trung bnh

Chiu di gel (mm)

30 pht
60 pht
68,8
71,4
57,8
60,2
48,8
50,8
56,8
58,8
62,8
65,2
80,2
81,8
75,8
79,4
55,2
57,2
55,8
57,6
56,8
58,8
49,2
51,2

1,52
1,24
1,24
1,24
1,24
1,24
1,52
1,24
1,52
1,24
1,24

Phn loi
Mm
Trung bnh
Trung bnh
Trung bnh
Mm
Mm
Mm
Trung bnh
Trung bnh
Trung bnh
Trung bnh

27
28
29
30

4,5
5,1
5,5
4,8

0,12
0,15
0,25
0,12

Trung bnh
Trung bnh
Trung bnh
Trung bnh

4. KT LUN
Cc loi go c s dng ch bin
cc loi bn v bnh ph vng ng bng
sng Hng ch yu l loi go c thuc cc
ging DT10, CR203, 13/2, Mc tuyn v
VN10 v Khang Dn.

Hm lng tinh bt ca go ch bin ca

c 2 loi sn phm trn nm trong khong
gi tr 60%. Go ch bin bn c hm
lng protein t 7,57% n 10,84%,
amylose cao, nhit h ho trung bnh,
bn gel mm v trung bnh. Go ch
bin bnh ph c hm lng protein bin
ng t 7,42 n 11,11%, amylose trung
bnh v cao; nhit h ho trung bnh,
bn gel mm v trung bnh. c trng ca
go ch bin bn c hm lng amylose
cao (>25%), hm lng protein thp
(<9%), nhit ho h trung bnh, bn
gel mm. go ch bin bnh ph, hm
lng amylose trung bnh v cao, hm
lng protein thp (<9%), nhit ho h
trung bnh, bn gel mm, trung bnh.
TI LIU THAM KHO
B Nng nghip v PTNT (2004), D n thng tin
an ninh lng thc, Bo co thng nin.
Cagampang G.B. et al (1979). "A gel consistency
test for eating quality of rice", J. Sci. Food
Agri, 24, p 1589-1594.
Juliano B.O. (1982). An international survey of
methods use for evaluation of the cooking
and eating qualities of milled rice, IRRI
Res. Los Banos, Laguna, Philippin, page
456-468.
Juliano B.O. (2004). Rice chemmistry and
technology, American Associan of Cereal

62,8
52,2
48,2
61,2

64,6
53,8
50,4
62,6

1,52
1,24
1,52
1,52

Mm
Trung bnh
Trung bnh
Mm

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