Pho An Lien

GVHD:PGS.
TS L Vn Vit Mn Sn xut ph n lin

1

MC LC
Trang
A. GII THIU CHUNG............................................................... 3
I.Lch s v tnh tin dng .............................................................. 3
1.Lch s .......................................................................................... 3
2.Tnh tin dng..........................................................................4
II. Nguyn liu v cc ch tiu cht lng .................................... 4
1. Nguyn liu chnh ...................................................................... 4
2. Nguyn liu ph ....................................................................... 10
3. Gia v Ph gia ........................................................................ 11
B. QUY TRNH SN XUT PH N LIN .......................... 18
I. Quy trnh 1 .................................................................................. 18
1. S khi ................................................................................. 18
2. S thit b ............................................................................. 20
3. Gii thch quy trnh cng ngh ............................................... 20
II. Quy trnh 2................................................................................. 33
1. S khi ................................................................................. 33
2. S thit b ............................................................................. 34
3. Gii thch quy trnh cng ngh ............................................... 34
C. SO SNH 2 QUY TRNH ....................................................... 37
D. SN PHM V CC CH TIU CHT LNG ........... 37
I. Ch tiu cm quan ..................................................................... 37
II. Ch tiu ho l ........................................................................... 37
III. Ch tiu vi sinh ....................................................................... 38
E. THNH TU CNG NGH ................................................. 40
I. Nguyn liu ............................................................................... 40
II. Ci tin cht lng sn phm ................................................. 41

GVHD:PGS.TS L Vn Vit Mn Sn xut ph n lin
2

Danh sch cc bng v hnh
Danh sch bng
Bng 1 : Thnh phn dinh dng ca 70g ph n lin .....................................................4
Bng 2 : Gi tr nng lng...............................................................................................4
Bng 3 : Thnh phn ca go xay xt ........................................................................ .5
Bng 4 : Thnh phn glucid trong ht go .......................................................................5
Bng 5 : Tnh cht ho l ca tinh bt go t loi b cht bo ....................................5
Bng 6 : Thnh phn % cc loi protein c trong go xt ................................................6
Bng 7 : Thnh phn % cc acid amin ca ht go xt.....................................................6
Bng 8 : Thnh phn % cc lipid trong go ......................................................................6
Bng 9 : Thnh phn cc cht khong trong go ..............................................................7
Bng 10: Thnh phn vitamin trong go trng ................................................................ .7
Bng 11: Phn loi cc tiu chun ca ht go .................................................................8
Bng 12: Ch tiu cht lng go trng ............................................................................8
Bng 13: Yu cu cht lng i vi go..........................................................................8
Bng 14: Liu lng s dng cho php ca cc ho cht trong go trng ........................9
Bng 15: Cc ch tiu cht lng ca nc .....................................................................10
Bng 16: Ch tiu cm quan ca mui .............................................................................12
Bng 17: Ch tiu ho l ca mui...................................................................................12
Bng 18: Bng tiu chun ph gia thc phm c s dng .........................................13
Bng 19: So snh 2 qui trnh cng ngh ..........................................................................37
Bng 20: Khi lng tnh ................................................................................................37
Danh sch hnh
Hnh 1 : S khi quy trnh cng ngh 1 .....................................................................19
Hnh 2 : Thng trn bt nm ngang v thng gt bt .....................................................20
Hnh 3 : M hnh my trng bt......................................................................................22
Hnh 4 : My trng bt ....................................................................................................23
Hnh 5 : M hnh thit b hp ..........................................................................................25
Hnh 6 : Thit b hp .......................................................................................................25
Hnh 7 : My ct si........................................................................................................27
Hnh 8 : Thit b sy bng ti ..........................................................................................28
Hnh 9: Thit b lm ngui ...............................................................................................29
Hnh 10: M hnh thit b lm ngui ...............................................................................29
Hnh 11: M hnh thit b bao gi....................................................................................30
Hnh 12: Qui trnh cng ngh sn xut gi gia v ............................................................31
Hnh 13: Qui trnh cng ngh sn xut gi du ...............................................................32
Hnh 14: Thit b ng gi gia v .....................................................................................32
Hnh 15: S khi quy trnh cng ngh 2 ....................................................................34
Hnh 16: Thit b trng nhit cao .............................................................................36
Hnh 17: My sy thng hoa ............................................................................................41
Hnh 18: My sy chn khng tr trn ............................................................................42
Hnh 19: My sy chn khng o trn ...........................................................................44
Hnh 20: My sy chn khng vi sng.............................................................................45
Hnh 21: My sy chn khng kiu t .............................................................................47
3

A/GII THIU CHUNG:
I . Lch s v tnh tin dng
1.Lch s
Ph l mt mn n truyn thng rt c sc v ph bin ca ngi Vit , cng c th xem
l mn n c trng nht

cho m thc Vit Nam. Mn ph c mt t Nam ti Bc vi
nhiu hng v khc nhau ty tng vng min. Ph ph bin v hp dn ngi n v nc
sp c hng v rt ngon v b dng do c phi hp t nhiu loi gia v v nguyn
liu khc nhau kt hp vi cu trc bnh ph va mm va dai n rt hp dn. Ph Vit
Nam ni ting khp th gii v cn c tn vinh l di sn Vit Nam.

Thnh phn chnh ca ph l bnh ph v nc dng (hay nc lo theo cch gi min
Nam) cng vi cc loi tht b hoc g ct lt mng. Ngoi ra cn km theo cc gia v
nh: tng, tiu, chanh, nc mm, t... Nhng gia v ny c thm vo ty theo khu
v ca tng ngi dng. Ph thng thng dng lm mn n im tm, hoc n ti. cc
tnh pha Nam Vit Nam, ph c by bin vi nhng thnh phn ph gi l rau thm
nh hnh, gi v nhng l cy rau mi, rau hng, trong ng gai l loi l c trng ca
ph. Nc dng ni chung c lm bng vic hm xng b, tht dng cho mn ph l
tht b hoc g v gia v bao gm qu, hi, gng, inh hng v khng th thiu cc cht
ph gia c trng ring ca ph khc. "Bnh ph", theo truyn thng, c lm t bt
go, trng thnh tm mng ri ct thnh si

Tuy ngun gc ca Ph hin nay vn cha thng nht, ngi ta c nhn thy rng Ph l
cch kt hp sng to t mn b hm ca Php v m si ca Trung Quc. Theo Nguyn
Tng (nh nghin cu nhn loi hc, Paris) v Apple (nh bo ca t New York Time),
mn Ph xut hin Vit Nam vo khong cui th k 19 u th k 20 ti Nam nh,
nhng chnh H Ni li l ni lm cho mn n dn d ny tr nn ni ting nh ngy nay.
Ph t min Bc Vit Nam, xm nhp vo min Trung v min Nam gia thp nin
1950, sau s tht bi ca Php ng Dng v tnh trng Vit Nam b phn chia hai
min. Ngi Vit Nam pha bc di c vo min Nam nm 1954 mang theo mn ph.

S xut ngoi t nn chnh tr ca nhng ngi Vit Nam trong thi k hu Chin
tranh Vit Nam lm cho ph c bit n nhiu ni trn th gii, c bit l cc
nc phng Ty. c nhiu nh hng ph M, Php, c v Canada. Nhng ngi
Vit Nam khng thuc din t nn chnh tr cng mang ph n nhng nc thuc khi
X Vit, bao gm Nga, Ba Lan v Cng ha Sc.

Ngy nay, ph c nhng phng php ch bin v hng v khc nhau. Ti Vit Nam,
c nhng tn gi phn bit chng l: hay ph bc ( min Bc), ph Hu ( min
Trung) v ph Si Gn ( min Nam). Thng thng th ph min Bc c trng bi v
mn cn min Nam th ngt. Bnh ph min Nam th li nh hn min Bc.

Cng vi s pht trin mnh m ca thi i, cuc sng nhn nhp khin cho thi gian
nu nng khng cn nhiu, nhng ngi ta vn mun thng xuyn thng thc hng
v c trng ca mn ph truyn thng, v vy ph n lin ra i l p ng nhu cu
y . Ph n lin va i din cho cuc sng cng nghip hin i va th hin np sng
vn ho, lun hng v ci ngun, lun gn gi nhng di sn c sc ca dn tc.

4

2.Tnh tin dng
Bng1 :Thnh phn dinh dng ca 70g ph n lin :
Energy 253cal
Lipid 6.6g
Sodium 1771mg
Glucid 44.0g
Protein 4.40g
Canxi 21mg
Iron 1.26mg
Iod 0.028mg
Vitamin A 203IU
Vitamin B1 0.07mg

Vy thnh phn gi tr nng lng ca cc cht so vi nhu cu nng lng hng ngy
c tnh trn c s 1 khu phn 2000 calorie th:
Bng 2 : gi tr nng lng
Lipid 10.2%
Glucid 14.7%
Protein 1.47%
Sodium 73.8%

Cng nh cc sn phm n lin khc, ph n lin c ngi tiu dng a chung v
nhng c im sau:
-ng v kha cnh dinh dng th y l sn phm c c ch bin t
go v nhiu ph gia nn cha nhiu glucid v c bt l cung cp nhiu nng lng
( 273cal / 70g )
-ng v kha cnh kinh t, ph n lin li cc k tin dng v r tin
Khng cu k nh mn ph ti, ph n lin li d vn chuyn, bo qun, d s dng v
ch bin : ch cn ct bao gi, ch nc si, i vi pht v thm gia v ph hp l c th
thng thc c. V gi thnh ca ph n lin cng rt r, ch dao ng trong khong
3000-5000 / 1gi .

II.Gii thiu nguyn liu
Nguyn liu chnh sn xut ph n lin l go, nguyn liu ph l nc. Bn
cnh cn c cc ph gia nh: nc kim, CMC (carboxyl metyl cellulose), Natri
polyphosphat, mui n, bt mu thc phm v mui n, ng, du c tinh luyn, cht
iu v, rau sy, hnh tiu, t, hi sn, .
1.Go (nguyn liu chnh)
1.1. Cu to v thnh phn ho hc
Go trng thng qua xay xt k nn ch bao gm: ni nh v mt phn nh ca phi:
-Ni nh c chia thnh hai vng: vng lp gn v ht gi l lp subaleurone v
vng ni nh tm ht. Trong ni nh, glucid l thnh phn chnh, chim ti 90% ni nh
-Phi: gc di ni nh, thuc loi n dip t. Phi c cu to xp, cha
nhiu protein, lipid, vitamin (c bit l vitamin B1),, nhng thng b vn nt trong
qu trnh xay xt, v ch cm st li mt phn nh trong ht go.
5

V vy thnh phn ca go xay xt ch yu l glucid,v mt lng nh: protein,
cellulose, lipid, vitamin, khong v c, cc enzyme v nc:
Bng 3 :Thnh phn trung bnh (% khi lng) ca go xay xt(mu c m 14%)

Glucid (g) 77 - 89
Cellulose (g) 0.2 - 0.5
Protid (g) 6.3 - 7.1
Lipid (g) 0.3 - 0.5
Tro (g) 0.3 - 0.8
Ca (mg) 10 - 30
P (g) 0.08 - 0.15
Fe (mg) 0.2 - 2.8
Zn (mg) 0.6 - 2.3
Phytin P (g) 0.02 - 0.2

a) Nc : chim khong 70% khi lng ht v m dao ng kong 16% - 28% tu
theo iu kin canh tc v ng vai tr quan trng i vi cu trc sn phm.

b) Glucid: bao gm tinh bt, ng, dextrin, cellulose v hemincellulose. Hm lng
glucid cc phn ca ht go th rt khc nhau. Tinh bt tp trung ch yu trong ni nh
Bng 4 : Thnh phn glucid trong ht go (14% m)
Tng glucid 76.7-78.4
Tinh bt 77.6
X th 0.2-0.5
X trung tnh 0.7-2.3
Pentosans 0.5-1.4
Hemicellulose 0.1
1,3:1,4 - glucans 0.11
ng t do 0.22-0.45
Lignin 9.5-18.4
Tinh bt l thnh phn ch yu ca ht go, chim n 90% lng cht kh ca ht go
xt. Tinh bt tn ti di hai dng l amylose v amylopectin, c t l thay i tu thuc
vo ging la. Tinh bt quyt nh gi tr cm quan ca ht go v thnh phn amylose
quyt nh do ca sn phm lm ra t go
Ht tinh bt ca ht go c hnh dng a gic c trng, kch thc thay i t 2 - 10m.
Kch thc ca ht tinh bt ny nh nht trong s cc loi lng thc.

Bng 5 : Tnh cht ho l ca tinh bt go t loi b cht bo
Kch thc ht
(m)
Protein
(%)
Nhit h ho
(
0
C)
Hm lng
amylose
(%)
T trng

4-5 0.58-1.81 52-71 13.3-37.2 1.496-1.511

ng: trong la go, ng thng tn ti dng ch yu l saccharose, ngoi ra cn
c mt t ng glucose, fructose .

6

c) Protein: protein tn ti ba dng l cc ht cu protein ln nm c hai vng gn lp
aleurone (subaleurone) v trung tm ht. Cc ht cu protein ln c ng knh 1-2 m
nm vng trung tm ht. Cc ht cu protein nh, ch yu nm vng subaleurone, c
ng knh 0.5 0.7 m. Trong cc ht cu, cc si protein sp xp thnh cc vng ng
tm hay tia hng tm. Cng gia ht cu th mt protein cng cao. Dng th ba l
dng tinh th c ng knh t 2 3 m cng ch tn ti trong lp subaleurone
Protein trong go xt gm 4 loi vi cc t l nh sau (% lng protein tng):
Bng 6 : Thnh phn % cc loi protein c trong go xt
Albumin Globulin Prolamin Glutelin
5 9 3 83
Thnh phn protein trong go c 20 loi acid amin khc nhau. Nu xt trn cc acid
amin khng thay th th protein go c gi tr sinh hc cao hn ca ng v ca la m.
Bng 7 : Thnh phn % cc acid amin ca ht go xt
Alanine 5.6 5.8
Arginine 8.6 8.7
Aspartic 9.1 9.6
Cystein 1.8 2.6
Glutamic 18.3 18.5
Glycine 4.5 4.8
Histidine 2.3 2.7
Isoleucine 3.2 4.8
Leucine 8.4 8.6
Lysine 3.4 4.2
Methionine 2.3 3
Phenylalanine 5.3 5.5
Proline 4.6 5.1
Serine 5.3 5.9
Threonine 3.7 3.9
Tryptophan 1.3 1.8
Tyrosine 4.4 5.5
Valine 4.9 6.8
Ammonia 3 - 7

d) Lipid: trong go tn ti hm lng cht bo rt nh, ch khong 1.5 2.3% vi hm
lng cc hp cht nh sau (% khi lng):
Bng 8 : Thnh phn % cc lipid trong go
Tng lipid (% khi lng ) 0.8
Ch s x phng ho 109
Ch s iod 100
Thnh phn acid bo
Palmitic 33
Oleic 21
Linoleic 40
Cc acid bo khc 6
Lipid trung bnh, % tng lipids 82
Triglycerides 58
7

Acid bo t do 15
Glycolipid, % tng lipids 8
Phospholipids, % tng lipids 10
Phosphotidylcholine 9
Phosphatidylethanolamine 4
Lysophosphatidylcholine 2
Lysophosphatidylethanolamine 1

e) Cht khong:
Bng 9 : Thnh phn cc cht khong trong go (% khi lng cht kh)
Nguyn t a lng (mg/g ht 14% m)
Canxi 0.1 0.3
Magie 0.2 0.5
Phospho 0.8 1.5
Phospho dng phytin 0.3 0.7
Kali 0.7 1.3
Silic 0.1 0.4
Lu hunh 0.8
Nguyn t vi lng (g/g ht 14% m)
Nhm 0.1 22
Brom 0.9
Cadimi 0.0025
Chlor 200 300
Coban 0.017
ng 2-3
Flo 0.3
Iod 0.02
St 2 28
Margan 6 17
Thu ngn 0.005
Molybden 1.4
Niken 0.14
Rubidi 6
Selen 0.3
Natri 5 86
Thic < 1.1
Km 6 - 23

f) Vitamin: Trong go, thnh phn vitamin gm cc loi B
1
,B
2
,B
5
,PP ,E ,vi phn
ln vitamin tp trung lp v ht, lp aleurone v phi ht. Phn ni nh ht cha lng
vitamin rt t ,v vy go trng cng ch cha mt t hm lng cc vitamin
Bng 10: Thnh phn vitamin trong go trng (c m 14%)
(n v l % khi lng ht)
Retinol (A) 0 0.9
Thiamine (B
1
) 3 19
8

Riboflavin (B
2
) 1.7 2.4
Niacin 224 389
Pyridoxine (B
5
) 9 27
Panthothnic acid 29 56
Biotin 0.1 0.6
Inositol tng 3700 3900
Choline tng 860 1250
p-aminobenzoic acid 0.6
Folic acid 0.9 1.8
Cyanocobalamin (B
12
) 0 0.003
-tocopherol (E) 54 - 86

1.2.Cc ch tiu cht lng ca go trng
Bng 11 : Phn loi cc tiu chun ca ht go(ngun Jennng et al., (1979))

Kch thc
Chiu di
(mm)
Cp
Hnh dng T l di/rng Cp
Di nht 7.50+ 1 Thon 3.0+ 1
Di 6.61-7.50 3 Trung bnh 2.1-3.0 3
Trung bnh 5.51- 6.60 5 Hi trn 1.1- 2.0 5
Ngn -5.50 7 Trn -1.1 7
Bng 12 : Ch tiu cht lng go trng (Khng ln hn theo % khi lng )
(theo TCVN 5644:1999)
Loi go
Ht di
Tm
(%)
Bc
phn
B
hng
Ht
non
Ht
np
Tp
cht
Thc
Ht/kg
m Ht
vng
Mc xt
100% < 4,0 5 0,25 0 1,5 0,05 10 14,0 0,2 Rt k
5% 5,0 6 1,0 0,2 1,5 0,1 15 14,0 0,5 K
10% 10 7 1,25 0,2 1,5 0,2 20 14,0 1,00 K
15% 15 7 1,5 0,3 2,0 0,2 25 14,0 1,25 Va phi
20% 20 7 2,0 0,5 2,0 0,3 25 14,5 1,25 Va phi
25% 25 8 2,0 1,5 2,0 0,5 30 14,5 1,5 Bnh thng
35% 35 10 2,0 2,0 2,0 0,5 30 14,5 2,0 Bnh thng
45% 45 10 2,5 2,0 2,0 0,5 30 14,5 2,0 Bnh thng
Bng 13 : Yu cu cht lng i vi go
Ch tiu Hng cht lng
Hng 1 Hng 2 Hng 3
1. m, % theo khi lng
khng ln hn
14,0 14,0 14,5
9

- Ring cc tnh ng bng Nam
B v thnh ph H Ch Minh
15,0 15,5 15,5
2. Tp cht, % theo khi lng
khng ln hn
2,0 3,0 5,0
3.T l lt sch, % theo khi
lng khng nh hn
79,0 78,0 77,0
4. Ht h hng, % theo khi
lng khng ln hn
1,5 2,5 4,0
5. Ht vng, % theo khi lng
khng ln hn
0,5 1,0 2,0
6. Ht bc phn, % theo khi
lng khng ln hn
5,0 7,0 10,0
7. Ht non v khuyt tt, % theo
khi lng khng ln hn
3,0 4,0 6,0
8. Ht , % theo khi lng
khng ln hn
2,0 4,0 7,0
9. Ht rn nt, % theo khi
lng khng ln hn
8,0 15,0 20,0
10. Ht ln loi, % theo khi
lng khng ln hn
6,0 10,0 15,0

Bng 14: Liu lng s dng cho php ca cc ho cht trong go trng :
(Theo FAO/WHO 1982)
Loi ho cht Liu lng ho cht trn vo go (ppm)
Malathion 8 12
Pirimiphos methyl 4 10
Fenitronthion 4 12
Bromophos 6 12
Chlorpyrifos methyl 4 10
Dichlorvos 2 20
Methacrifos 5 15
Lindane 1 2.5
Pyrethrins 3
Bioresmethrin 2
Deltamethrin 2
10

Permethrin 5 10

2.Nc (nguyn liu ph)
Nc c s dng trong qu trnh ra go, trn bt v hp
Vai tr:
+ Lm trng n gluten v tinh bt, to kt dnh v dai cho khi bt go.
+ Ho tan cc ph gia d phi trn.
Nc dng trong sn xut ph n lin phi m bo ng tiu chun ca nc dng
trong thc phm. Ngha l phi t cc yu cu c th nh sau:

Bng 15 : Ch tiu cht lng ca nc (TCNV 5502 : 2003)

STT Tn ch tiu n v Mc khng ln hn
1 Mu sc mg/l Pt 15
2 Mi, v - Khng c mi, v l
3 c NTU 5
4 pH - 6 8,5
5 cng, tnh theo CaCO
3
mg/l 300
6 Hm lng oxy ho tan, tnh
theo oxy
mg/l 6
7 Tng cht rn ho tan mg/l 1000
8 Hm lng amoniac, tnh theo
nit
mg/l 3
9 Hm lng asen mg/l 0,01
10 Hm lng antimon mg/l 0,005
11 Hm lng clorua mg/l 250
12 Hm lng ch mg/l 0,01
13 Hm lng crom mg/l 0,05
14 Hm lng ng mg/l 1,0
15 Hm lng florua mg/l 0,7 1,5
16 Hm lng km mg/l 3,0
17 Hm lng hydro sunfua mg/l 0,05
11

18 Hm lng mangan mg/l 0,5
19 Hm lng nhm mg/l 0,5
20 Hm lng nitrat, tnh theo
nit
mg/l 0,5
21 Hm lng nitrit tnh theo nit mg/l 10,0
22 Hm lng st tng s (Fe
2+
+
Fe
3+
)
mg/l 1,0
23 Hm lng thu ngn mg/l 0,5
24 Hm lng xyanua mg/l 0,001
25 Cht hot ng b mt, tnh
theo Linear Ankyl bezen
Sunfonat (LAS)
mg/l 0,07
26 Benzen mg/l 0,01
27 Phenol v dn xut ca phenol mg/l 0,01
28 Du m v cc hp cht du
m
0,1
29 Hm lng thuc tr su ln
hu c
mg/l 0,01
30 Hm lng thuc tr su clo
hu c
mg/l 0,1
31 Coliform tng s MPN/100ml
2)
2,2
32 E.Coli v coliform chiu nhit MPN/100ml 0
33 Tng hot ng pCi/l
3)
3
34 Tng hot ng BE ta pCi/l 30

3. Gia v - ph gia
a. Gia v:
Cc gia v nh: bt ngt, ng, mui, bt sp, hnh, tiu, ti, t, du n, bt
trng, bt tm nm trong thnh phn nc trn bt v trong gi bt nm, c pha ch
khc nhau ty theo tng loi sn phm: ph b, ph g, ph hi sn lm nn hng v
ring, lm tng gi tr cm quan cho tng loi ph.
12

b. Ph gia:
Mui n:
Lng mui trong gi bt nm v trong gi m chim khong 4% trng lng gi
m.
Vai tr:
+ To v mn cho sn phm.
+ Tng dai cho si ph: khi cho mui vo khi bt nho vi t l 1 1,2% th
Na
+
c tc dng lm cho gluten lin kt thm vi nhau, si ph tr nn dai hn. Tuy
nhin, nu lng mui a vo qu ln s c tc dng ngc li, cnh tranh nc vi
Gluten, nh hng ti cht lng sn phm.
+ Gim hot ng ca enzym v cc vi sinh vt trong khi bt nho.
Cc yu cu k thut ca mui
Bng 16: Ch tiu cm quan ca mui(theo TCVN 3974 84):

Tn ch tiu Thng hng Hng 1 Hng 2
Mu sc Trng trong, trng
Trng, nh xm, nh
vng, nh hng
Trng xm, trng
nu
Mi v
Khng mi
Dung dch mui 5% c v mn thun khit, khng c v l
Dng bn ngoi v
c ht
Kh ro, sch
C ht 1 15 mm

Bng 17: Ch tiu ho l ca mui(theo TCVN 3974 84):

Tn ch tiu Thng hng Hng 1 Hng 2
Hm lng NaCl, tnh theo % khi
lng kh, khng nh hn
97,00 95,00 93,00
Hm lng cht khng tan trong
nc, tnh theo % khi lng kh,
khng ln hn
0,25 0,40 0,80
Hm lng m, tnh theo %, khng
ln hn
9,50 10,60 10,50
Hm lng cc ion tnh theo %
khi lng kh, khng ln hn
Ca
2+
Mg
2+
SO
4
2-

0,30
0,40
1,10

0,45
0,70
1,80

0,55
1,00
2,35

CMC (carboxyl methyl cellulose):
L cht rn khng mu, khng mi, khng v.
Vai tr: c pha vo trong dd trn vi bt go (thng pha vi t l 0,5 1%
so vi tng lng bt) nhm:
Tng dai cho si ph do lm tng lin kt hydro.
C tnh keo dnh, tc dng n nh bt khi nh hnh.
L cht nh ha.
13

Ngoi ra cn dng mt s ph gia khc c chc nng tng t nh: Xanthan
gum, Guar gum, Locust bean gum.
Nc kim (nc tro):
L hn hp ca phn ln cc mui Na
2
CO
3
, K
2
CO
3
, Na
2
HPO
4
v mt s oxit
kim loi K
2
O, Na
2
O, MgO, Fe
2
O
3
, P
2
O
5
c pha ch theo t l khc nhau ty theo
tng loi ph v tng ni sn xut.
Vai tr:
Tng kh nng h ha, gim s thoi ha ca cu trc bt.
B sung cc nguyn t kim loi, tng ln lc ion lm cht khung gluten
v tng dai ca si ph.
Trung ho chua ca bt (trung ha cc acid hu c c sn trong bt),
gip bt nhanh chn trong giai on hp.
Mui phosphat:
Vai tr:
Gi nc gip sn phm tr nn mm mi.
Gip bt d vo trc cn
To trn lng cho si ph.
Cc hng liu:
B sung cho gi bt nm hay gi soup to mi v c trng cho sn phm.
Sau y l bng tiu chun ph gia thc phm c s dng trong khi ch bin
cng nh thm vo gi gia v ca ph n lin
Bng 18: bng tiu chun ph gia thc phm c s dng trong khi ch bin cng nh
thm vo gi gia v ca ph n lin (TCVN 7879:2008)

14

15

16

17

18

B/ QUY TRNH CNG NGH:
I/ Quy trnh 1:
1/ S khi quy trnh cng ngh:

19

Hnh 1: S khi quy trnh cng ngh
2/ S thit b:
3/ Gii thch quy trnh cng ngh:
- Nho trn:
Bt go
Nho trn
Nc
Trng
Hp

Sy ( s b )

Ct si
Sy
ng gi
Sn phm
Bt nm &
Du
Ct tm
Lm ngui
20

a/ :
Chun b : hn hp sau khi lc c pha thm vi nc theo mt t l xc nh. Ngoi ra ,
trong qu trnh ny cn b sung thm cc cht cn thit nhm gia tng cht lng v thi
gian bo qun cho sn phm .
b/ :
- Ha hc: thnh phn ha hc ca dch tinh bt c s thay i :
+ m tng .
+ Tip tc hnh thnh lin kt Hydro ngoi gia cc ht tinh bt , di tc dng ca lc
c hc ( nho ) amilose v amilopectin c gii phng , ht tinh bt tip tc trng n .
+ tng dai v thi gian bo qun cho sn phm ngi ta thng b sung:
- Bt khoai ph, bt nng : cung cp thm amylopectin tng dai.
- Mui : tng kh nng gi nc.
- Ph gia: STD_M1 to dai trong thc phm cng c dng tng tnh dai ca bnh
ph, ANTI-PRO01 bo qun sn phm khng b chua.
- Vt l :
+ nht tng .
+ T trng dch tinh bt thay i .
+ Nhit tng nh do ma st trong qu trnh o trn .
c/ Anh :
Vic pha thm nc vo bt l mt qu trnh quan trng nh hng trc tip n cht
lng bnh ph. Khi qu trnh h ha xy ra, tinh bt s ht nc trng n v hnh
thnh cu trc mng , do :
+ Nu cho nc qu t : tinh bt khng nc trng n s lm bnh ph b cng,
khi phi kh cc ht tinh bt mt nc khng u nhau s lm bnh ph b nt, gy.
+ Nu cho nc qu nhiu khi h ha, cc ht tinh bt n qu ln, ph v lp mng s
lm bnh b b, khng dai, khng th ct si.
d/ Thit b v cc thng s cng ngh:
Thie t b:
+ Thu ng tro n co tru c na m ngang, tre n tru c co ca c ca nh tru c.
+ Bo pha n la m ma t (ba ng n c la nh) e tra nh s gia ta ng nhie t qua m c la m
bie n tnh protein.
+ Tr c khi a va o he tho ng ca n, kho i bo t sau khi nha o c a va o thu ng
ga t bo t.

Tho ng so ky thua t:
+ Th i gian tro n bo t kho : 1 phu t.
+ Th i gian tro n bo t t: 20 22 phu t.
+ Ty le n c tro n: 30 32 lit/100 kg bo t. Ty le bo t va n c thay o i tu y theo
t ng loa i bo t.
+ Nhie t o nha o: 30-38
0
C
+ o a m kho i bo t sau khi tro n la 30-34%
21

- Trng :
a/ :
Ch bin :
+ Hnh thnh cu trc mng ca tinh bt go .
b/ :
- Ha hc:
+ Di tc dng ca lc c hc ( trng ), khi tinh bt c dn phng ra , sp xp v
tng tc trc tip vi nhau bng lin kt hydro hoc gin tip qua cc phn t nc hnh
thnh nn cu trc mng .
+ Ngoi ra cc si amilose v amilopectin trong ht tinh bt cng c th hnh thnh lin
kt vi protein c trong go gip tng cng bn chc ca cu trc mng .
- Vt l :
+ S thay i v hnh dng : bn thnh phm c hnh dng ca khun trng ( dng tm
mng ) .
- Ha l :
Dch tinh bt chuyn t dng huyn ph thnh dung dch keo .
Ha sinh : enzyme trong bn thn nguyn liu b v hot .
c/ Anh :
dy lp trng : lp trng c dy khong 2mm nu qu dy bnh ph s kh sy
kh v d t gy do cc lp tinh bt gin n khng u . Trng bnh qu mng s khng
cho ra bnh ph dai v gi c cu trc tt khi nu ph.
d/ Thit b v cc thng s cng ngh :

Hnh 2: Thung tron bot
22

Hnh 3: M hnh my trng bt
23

Hnh 4: My trng bt
Thng s k thut:

Ca p ca n
Ca p
tru c
ng
knh tru c
Khoa ng
ca ch khe h
Va n to c
(m/p)
Va n to c
(v/p)
Ca n tho
1 350 3.5 5 . 0 5.6 7.55
2 350 3.5 5 . 0 5.6 7.55
3 350 5.0 0.1 7.0 7.69
Ca n
ba n tinh
4 300 4.0 0.8 8.0 10.79
Ca n
tinh
5 300 3.0 0.6 9.3 14.66
6 250 2.0 0.4 11.2 22.57
7 250 1.0 0.2 14.0 32.78

24

- Hp
a/ Mu c ch cng ngh:
Che bie n: La m chn ba nh ph.
Hoa n thie n: Co nh ca u tru c cu a ba nh ph, ta ng o dai va la m cho ba nh ph co o
bo ng be ma t.
b/ Ca c bie n o i:
- Va t ly :
+ o a m ta ng.
+ Nhie t o ta ng
+ The tch ba nh ph ta ng do s trng n cu a tinh bo t.
+ o xoa n cu a ba nh ph gia m do s gia n n nhie t.
+ Ma u sa m hn.
+Loa i tr mo t so mu i, v kho ng thch h p cho sa n pha m.
- Hoa ho c:
+ Tinh bo t, protein b bie n tnh b i nhie t.
+Mo t so pha n ng kha c: pha n ng Maillard
- Ho a l:
+ Hi n c b ha p thu b i tinh bo t trong ca c ba nh ph.
+ S o ng tu protein.
- Ho a sinh: enzyme b vo hoa t.
- Sinh ho c: Vi sinh va t b c che va tie u die t.
c/ Thie t b:
-He tho ng ha p: buo ng ha p 3 ta ng hnh ho p ch nha t, c la m ba ng the p kho ng g, kn,
chu c nhie t o va a p sua t cao, chu a n mo n, co l p ca ch nhie t v i mo i tr ng ngoa i.
Be n trong no i, co ca c o ng da n hi. Tre n ca c o ng na y, co u c lo e hi c phun ra
la m chn s i ph.
d/ Tho ng so ky thua t:
+ ng knh o ng da n hi be n trong no i ha p: 50mm
+ ng knh lo u c tre n o ng da n hi: 3-5mm, khoa ng ca ch gi a hai lo : 60-
70mm.
+ Nhie t o hi ha p: 95
0
C-100
0
C
+ A p sua t hi tha p t : 1.1- 1.5 at
+ Lu l ng hi va o tu ha p (ta n/h): 1.5 ta n/h
+ Th i gian ha p: 4-5 phu t.
+ o a m ph sau khi ha p: 30-50%

25

Hnh 5: Mo hnh thiet b hap

Hnh 6: Thit b hp ph

- Sy ( s b )
a) Mc ch cng ngh :
Chun b : lm ro v c nh hnh dng bnh , gip to s thun tin cho qu trnh ct .
b) Cc bin i :
Ha hc :
+ m gim .
+ Ti hnh thnh cc lin kt hydro ni , gim lin kt vi nc dn ti s tch nc .
Vt l :
+ Nhit gim
26

+ Do c s thot nc m t trng c s thay i .
Ha l :
Bn thnh phm chuyn sang trng thi rn .
c) An :
.
.
d) Thit b v cc thng s cng ngh :
- .
- :

20 30%.
y t 55 65
o
C

-
:
-
.
:
: .
:
- .
- trnh ct tm .
:

:
30 35
o
C

-
a) Mc ch cng ngh:
Chun b .
:
.
c) nh hng ca cc thng s cng ngh :
- .
:
-
- :

.

- Ct si
a/ Mc ch cng ngh :
Hon thin : sau khi ct, bnh ph c kch thc v hnh dng nht nh ca sn phm .
27

b/ Cc bin i :
Vt l : s thay i v hnh dng v kch thc .
c/ An :
+ He tho ng dao ca t: ma y ca t s i go m 2 tru c co xe ra nh, chuye n o ng ng c chie u
nhau, ca t la bo t tha nh s i ph.
+ He tho ng ba ng ta i h ng s i ph sau khi ra kho i ma y ca t, ba ng ta i na y co to c o
cha m hn so v i tru c ca t e ta o da ng so ng cho s i ph.
+ Mo i tru c co ga n 1 ra ng l c a n sa t va o be ma t tru c ca t e ta ch s i ph sau khi ca t
xong ra kho i ra nh
+Tho ng so ky thua t:
* ng knh tru c l c ca t: 88mm
* Chie u sa u cu a ra nh: 3mm
* Khoa ng ca ch gi a hai ra nh tu y thuo c va o be ro ng s i ph mong muo n
(0.9-1.2mm).

Hnh 7: My ct si
- V khun
a/ Mc ch cng ngh:
Hon thin : to hnh dng c trng cho sn phm .
b/ Cc bin i:
Vt l : hnh dng thay i ty thuc vo loi khun .
c/ nh hng ca cc yu t cng ngh:
- dai v do ca sn phm
- Hnh dng ca khun
- Cc khun c dng hnh trn hoc hnh ch nht . Khun cng vi np c c nh
trn xch ti v kt hp li vi nhau khun lun c y kn , c nh vt ph trong
qu trnh sy .
- Thng s cng ngh : kch thc khun : ty theo kch thc ca tng loi sn phm .

- Sy
28

a/ Mc ch cng ngh :
Bo qun : gim m ca sn phm , c ch vi sinh vt , tng thi gian bo qun .
Hon thin : gim m to nn gi tr c trng ca sn phm n lin .
b/ Cc bin i :
Ha hc :
+ m gim .
+ Cc lin kt hydro ni tip tc c hnh thnh , s tch nc xy ra hon ton .
c/ An : m ca si ph, tc nhn sy, thit b sy
- Sy nhit t 90-100
o
C, trong vng t 30-40 pht
- Thit b sy c dng nh sau: sy bng ti

Hnh 8: Thit b sy bng ti

29

-Lm ngui
a/ Mu c ch cng ngh:
- Hoa n thie n: giu p ta ng gia tr ca m quan, ha n che s hu t a m va tha i a m
- Ba o qua n: ha n che s nhie m VSV. Ne u e bnh ph ngui t t th VSV se pha t
trie n ra t nhanh trong khoa ng nhie t o t 45 e n 50
o
C.
b/ Ca c bie n o i:
- Va t ly :
+ Ty tro ng gia m.
+ Nhie t o gia m da n e n 30-34
0
C
- Ho a ho c:
+ Ha m a m gia m
- Ho a ly :
+ S bo c hi a m
- Ca m quan: si ph kho ra o, gio n.
c/ Thie t b:
+ Thie t b hnh ho p co ba ng ta i ta i ph co
u c lo .
+ Hai qua t ly ta m a t hai a u he tho ng
tho i kh t ngoa i va o va t d i le n va o buo ng
la m nguo i: 241 m
3
/phu t
+ Qua t ly ta m hu t, a t pha tre n va
gi a ba ng ta i e hu t kho ng kh kho i buo ng la m
nguo i: 723 m
3
/phu t
d/ Tho ng so ky thua t:
- Th i gian la m nguo i: 95 140 gia y.
- Nhie t o kho ng kh va o: 20
0
C 27
0
C
- Nhie t o kho ng kh ra: 30
0
C 40
0
C
Hnh 9: Thiet b lam nguoi
30

Hnh 10: Mo hnh thiet b lam nguoi

-ng gi
a/ Mc ch cng ngh:
Bo qun : vic bao gi v ng thng gip bo v v che chn sn phm khi nhng tc
ng t mi trng ngoi .
Hon thin sn phm: sn phm chnh cng cc gi gia v c cho vo bao , ghp m v
ng thng , thun li cho vic vn chuyn v s dng .
b/ Cc bin i :
Trong v sau khi ng gi, m bo sn phm khng b bin i lm thay i phm cht
ca sn phm
c/ An :
Sn phm c ng trong bao , ly , t ...
+ Tha nh pha n go i bo t ne m: bo t ngo t, muo i, tie u, ha nh, to i, t, ribo To ng kho i
l ng la 3 gram.
+ Go i da u (go i sate ): c na u t ca c gia v, ca chua, t, ngu v hng. Kho i l ng
la 2gram.
+ To c o dao ca t dao o ng 70-120 nha t/phu t

31

Cuon plastic se
c xep nep e
ong bao b
Thc pham
V tr luc bat au ong bao b
Thc pham
V tr bao goi tiep theo
Con lan han m bao
San pham
Hnh 11: Mo hnh thiet b bao goi

- Qui trnh chuan b cac goi gia v:
a. Qui trnh co ng nghe sa n xua t go i gia v:
Suy
Xuy
ouy tron
Dong go uo b
too, to kho
xuy mn, bot
Moo
Sun phum

Hnh 12: Quy trnh sn xut gi gia v
32

Thuye t minh:
Muo i 5% c sa y ti o a m 0.5%, sau o xay nhuye n b i ma y xay
da ng bu a a p.
Tie u, to i sa y kho sau o cung c xay nhuyen tha nh bot ba ng ma y
xay tre n.
Muo i, tie u, to i va ca c phu gia c ca n chnh xa c theo co ng thc quy
nh va cho va o ma y quay tro n. Th i gian tron 5-10 phut.
Bo t gia v quay tro n xong c a qua o ng go i. V i tro ng l ng mo i
go i t 3-4.5 gr tuy theo tng loa i gia v cho t ng loa i ph kha c nhau.
b. Qui trnh co ng nghe sa n xua t go i da u:

Duo tnh oyon
Cu nhot
ll0-l20 C
0
Cu nhot
Vot bu
Loc so bo
Loc trong
lho tron
Dong go
Sun phum
Cun
u
Hoong oo
Xuy nhoyon
Co hunh, to
Hnh 13: Quy trnh sn xut gi du
Thuye t minh:
Ca c nguye n lie u c r a sa ch, xay nhuye n va e rie ng t ng loa i.
Da u tinh luye n c cho va o no i va gia nhie t t 110-120
0
C, sau o cho
t ng loa i nguye n lieu va o na u cho e n khi va ng th v t ba ra ngoa i va cho
nguyen lie u ke tiep va o, va cu ng la m nh tren. La n l t na u cho e n nguyen
lie u cuo i cu ng ro i bm da u ra thu ng ch a, cho qua lo c s bo ba ng thung va i sau
33

o loc trong co t lo c. Tie p e n, da u c pha hng lie u khua y eu a qua
o ng go i vi tro ng lng mo i go i t 1.5 2g tu y theo t ng loa i.

Hnh 14: Thit b ng gi gia v

II/ QUY TRNH CNG NGH II:
1/ S khi quy trnh cng ngh:

34

Hnh 15: S khi quy trnh cng ngh 2

2/ S thit b:
3/ Gii thch quy trnh cng ngh: mc ch ca cc qu trnh khc cng tng
t nh quy trnh I. Cc qu trnh trng, hp c thay bng qu trnh trng nhit
cao.
Bt go
Nho trn
Nc
Trng nhit cao
y ( s )

t s i
Lm ngui
ng gi
Sn phm
Bt nm &
Du
m
y
35

Trng nhit cao
a/ Mc ch cng ngh :
Ch bin : bin i nguyn liu thnh sn phm
Bo qun :
+ Di tc dng ca nhit cao tiu dit vi sinh vt gy h hng thc phm.
+ Qu trnh trng nhit cao cn lm gim hm m ca sn phm cng gp
phn tng thi gian bo qun .
b/ Cc bin i:
Cc tc ng vt l ln hn hp nguyn liu
Gia nhit : tng nhit kt hp vi p sut lm chn nguyn liu ( h ha tinh
bt )
Trt : lm ng nht v lm chn .
To hnh : ko vt liu ra dng tm mng, khong cch gia 2 trc s quyt nh
dy tm mng
nh dng : ng nht kch thc sn phm .
Cc bin i :
- Ha hc :
m : m ca nguyn liu gim dn trong qu trnh trng nhit cao.
H ha tinh bt : di tc dng ca nhit v lc c hc , ht tinh bt trng n
ti a v hn hp c nht cc i ( h ha tinh bt )
Protein : bin tnh nhit
- Vt l :
Nhit : trong qu trnh trng nhit cao, nhit ca hn hp tng do 2
nguyn nhn :
+ Do ma st
+ Do s gia nhit trong qu trnh trng
p sut : tng
Kch thc v hnh dng nguyn liu : thay i theo hng to ra sn phm .
T trng : thay i do gim lng m .
Cc tnh cht c l :
+ do: do tng do qu trnh h ha tinh bt .
+ n hi : tng
+ nht : tng
Ha l :
S thay i trng thi ca nguyn liu : t hn hp rn sang hn hp huyn ph ,
hn hp dng paste , rn
Trong qu trnh trng nhit cao c xy ra s ha tan ca mt s cht
( vitamine , hemicellulose ) t trong nguyn liu vo nc .
S bc hi : di tc dng ca nhit v p sut , s bay hi nc xy ra lm
thay i hnh dng v t trng ca sn phm .
Sinh hc: nhit v p sut cao l nguyn nhn dn n:
+ Mt vi sinh vt gim .
+ Hot tnh vi sinh vt gim .
36

Ha sinh : nhit v p sut trong qu trnh trng nhit cao lm v hot
enzyme trong bn thn nguyn liu v do vi sinh vt tit ra .
c/ nh hng ca cc yu t cng ngh:
Nguyn liu : trng thi vt l , hnh dng , m, thnh phn ha hc ...
Thng s k thut :
Nhit : nhit nh hng n nht , p sut ( do nh hng n trng thi
ca nc ) do nh hng gin tip ti qu trnh trng
p sut : nh hng n nhit , dy lp trng
Khong cch gia 2 trc trng: nh hng n dy lp trng. dy lp trng :
lp trng c dy khong 2mm nu qu dy bnh ph s kh sy kh v d t gy do
cc lp tinh bt gin n khng u . Trng bnh qu mng s khng cho ra bnh ph dai
v gi c cu trc tt khi nu ph.
*Thie t b: thie t b trang nhie t o cao go m:
+ He tho ng tru c e tra ng kho i bo t tha nh ta m mo ng
+ Thie t b gia nhie t bang hi n c
+ He tho ng ba ng ta i da n ta m mo ng qua thie t b gia nhie t ba ng hi
*Thng s k thut:
+ Nhit : 70-90
o
C
+ dy tm trng: khong 2mm
+ Thi gian tm trng qua thit b gia nhit bng hi nc: 4-5pht

Hnh 16: Thit b trng nhit cao

C/ So sa nh 2 quy trnh co ng nghe :
37

Bng 19 : So snh 2 quy trnh cng ngh
Yu t Quy trnh 1 Quy trnh 2
Nguyn
liu
S dng c loi bt hng thp Loi bt hng thp c t l gluten
thp, kh to hnh
Tn tht do ri vi t tn tht hn (khng cn vn chuyn
nhiu)
Sn phm Cu trc si ph cht ch hn Cu trc si ph t cht ch
Thit b Nhiu thit b (cn thit b vn
chuyn)
t thit b
Nng
lng
Do nhiu thit b nn tn nhiu
nng lng
Tn t nng lng

D/ SA N PHA M:
I. Ch tie u ca m quan:
Tra ng tha i:
+ Bnh ph tr c khi na u: nguyen ve n, e u a n, s i ph bo ng e u,
kho ng co khuye t ta t a ng ke
+ Bnh ph sau khi na u: Cho n c so i va o, sau 4 phu t s i ph va n dai a c
trng. Sau 8 phu t s i ph trng n kho ng a ng ke .
Ma u sa c: ma u trng sa ng a c trng ca hai ma t, cho phe p mo t ma t hi
a m hn.
Mu i v: mo i loa i co mu i v rie ng a c trng tu y go i gia v
+ Bnh ph kho : mu i thm a c trng, kho ng co mu i ho i, o i khe t hoa c mu i
la .
+ N c ph: mu i thm be o a c trng cu a ph va gia v, co v ngo t, kho ng
co v la .
II. Ch tie u ho a ly :
Kho i l ng tnh:
Bng 20: Khi lng tnh

o i v i loa i goi c ong tre n 1000 g tr le n, sai lech kho i lng cho
phe p la 1%.
o a m: 5.0%
Loa i go i Sai le ch cho
phe p
70 g
85 g
1000 g
2
3
10
38

Ha m l ng cha t be o: 15 20% cha t kho
Ha m l ng protit: 10% cha t kho
Ha m l ng nit to ng so cu a go i gia v: 2.0% cha t kho
Ha m l ng NaCl trong bnh ph: 4.0% cha t kho
Ha m l ng tro kho ng tan trong acid HCl: 0.1% cha t kho
Ch so axit: 2.0 mg KOH/g
Ch so peroxide:
+ Trong ph: 0.4 ml Na
2
S
2
O
3
0.002N/g
+ Trong da u sa te : 0.5 ml Na
2
S
2
O
3
0.002N/g

III. Ch tie u vi sinh:
To ng so vi khuan hie u kh (khua n la c/g): 10
4
Coliform: kho ng pha t hie n.
Staphylococcus aureus: kho ng pha t hien.
Clostridium perfingens: kho ng pha t hie n.
Salmonella: kho ng pha t hie n.
To ng so ba o t na m men, na m mo c: kho ng pha t hie n.

39

Mt s sn phm ph n lin c trn th trng
E/ THNH TU CNG NGH:

40

I. Nguyn li u:
Thay th ngun nguyn liu bt go bng nhng ngun nguyn liu khc:
Tinh bt khoai ty:

Khoai ty

Ph n lin lm t bt go khi n thng c cm gic th rp, l l do:
+ Mc gelatin ha thp ca ph b mt nc sau qu trnh hp.
+ Mc d trong sut qu trnh hp, nhit khong 100
o
C, tm si ph vn
c nhit thp hn so vi b mt si ph, v vy nhit phi c iu chnh,
trong khi thi gian hp ch khong 5 ph.
nht cc i, nhit gelatin ha, nhit nht cc i, n hi
v dnh ca tinh bt/dn xut tinh bt c vai tr rt quan trng i vi cht
lng ph thnh phm. Thng thng tinh bt hoc dn xut tinh bt c nht
cc i ln, nhit gelatin ha thp v nhit nht cc i thp s cho ph c
cht lng tt hn
Tinh bt khoai ty c nht cc i cao nht, nhit gelatin ha v nhit
nht cc i thp nht trong s cc ngun tinh bt t nhin c s dng ph
bin trong sn xut. Tuy nhin tinh bt khoai ty ch c s dng sn xut ph
n lin cao cp. V vy thng thng ngi ta ch b sung mt lng tinh bt
khoai ty nht nh nhm ci tin ngun nguyn liu bt go.
Khoai lang:

Khoai lang
Khoai lang (Ipomoea batatas [Lam]) l cy lng thc quan trng c trng rng ri
nhiu vng khc nhau trn th gii nh : Chu , Chu Phi v Chu M La Khoai lang l
ngun cung cp tinh bt, ng, protein v vitamin cho con ngi. Trong c khoai lang
41

cn cha mt lng ng k carroten l cht tin vitamin A c tc dng chng li cc bnh
v mt Do c nhiu tnh u vit nn khoai lang c vai tr ng k trong cuc u
tranh y li s thiu ht lng thc v suy dinh dng hai vn cp thit trn th gii
hin nay.
Vit Nam, khoai lang l cy lng thc truyn thng ng th ba sau la, ng v ng
th hai v gi tr kinh t sau khoai ty. Khoai lang c trng khp mi ni trn c nc
t ng bng n Min ni v Duyn hi Min Trung. Nm 2004, din tch khoai lang t
203,6 nghn ha v sn lng l 1535,7 nghn tn. Tuy nhin, vic s dng khoai lang mi
dng li vic n luc, lm bnh v lm thc n cho gia sc do vy gi tr hng ho rt
thp v gi tr li nhun trn mt n v din tch trng khoai lang cn thp so vi cy
trng khc. nng cao gi tr kinh t ca cy khoai lang cn c nhng bin php nghin
cu ch bin thch hp to ra c nhng sn phm c gi tr trong th trng tiu th.
Tinh bt khoai lang l mt sn phm nh vy, n lm nguyn liu cho nhiu nghnh
cng nghip nh sn xut tng, bnh gat, lm ph khoai lang v l mt hng xut
khu c gi tr. Tuy nhin Vit Nam tinh bt mi ch sn xut ch yu t sn. Trong khi
, Trung Quc tinh bt khoai lang chim mt t l quan trng (15% 20% tng sn
lng tinh bt) vi sn lng hng nm ln ti 300000 nghn tn). Tip theo l Nht Bn
hng nm cng sn sut ti vi nghn tn. Chnh v nhng l do nh vy m nghin cu
ch bin tinh bt t khoai lang v ng dng n trong cng ngh sn xut ph l 1 hng
nghin cu mang tnh cht cp thit, cn thit gp phn lm a dng ho sn phm t
khoai lang

II. Ci tin cht lng sn phm:
a.Sy ng kh (freeze drying):
Thit b
My sy thng hoa

Hnh 17: My sy thng hoa

42

Gii thiu v my
My ny c xy dng trn nguyn l p lnh v lm kh chn khng, n c
hnh dng gn gng, d hiu chnh, gi u t hp l, hon ton t ng v vn
hnh d dng. My c th b tr t ng v mn hnh tinh th lng ghi li tt c
cc thng s. iu kin lm vic ca my th sch s v nhn bng,do iu lo
lng v nhng cc gc ca my c th c loi b.khi hot ng ch cn nhn nt
start,v s dng li khi tho lng hi nc ra ngoi nh tn hiu ca n bo.n
c chc nng a dng,va p lnh v lm kh lai c th p lnh su rt hiu
qu.n hot ng khng cn c c h thng nh cc my khc,ch cn ngun in
ba pha l n c th lm vic c ,n lm vic mt cch c lp.n tht s hon
ho,bung cha c tra vo khung bo v c th lm vic lin tc ti nhit cao
40 , hoc nhit thp 40 . my c thit k c o,vng lm vic rt
ngn,nng lng dng cho hot ng nh,v rt c li cho vic p lnh v lm
kh nhng nguyn liu c gi tr cao
1. Bung sy chnh c trang b cch nhit hon ho
My c bung cha c lp vo khung bo v nhit hon ho,v c th lm vic
ti nhit -40 ,n cng c th p ng c cc i hi trong cng vic
nh :i hi cao v khung bo v nhit,
2. Chic my thng minh t ng u tin, thun tin cho vic gim st hot
ng ca my
My lm theo k thut iu khin bng my tnh;mn
hnh tinh th lng s ghi li tt c cc thng s.my
lm vic trong iu kin sch s v sng bng ,cc
thng s c ghi li v c chuyn gi vi thng
mt hoc na nm mt,v cc thng s cng c
th lu li trong mt thi gian di,n cng l chic
my thng minh t ng u tin ,nhng ch gc ca
my th c nng ln t ng , v th nhng lo lng v cc gc my s c loi
b.n loai b hon ton nhng nh hng ti qu trnh lm vic.

3. Thng s k thut my tham kho:

43

Din tch tng bn trong M
2
19.8
Dung tch thng thu B ngng t Kg 240
Thng s chnh
Kch thc tng mm 15001200
S lng tng(+1 tng d phng) Tng
121
Khong cch gia cc tng mm 90
Nhit tng
0
C
-4080
Nhit b ngng thp nht.
0
C
-50
Gii hn chn khng Pa < 6.7
Thng s tiu chun
in(380V 50Hz) KW 94
Nc lm mt Tn/gi <15
Kh nn tiu hao (>0.4Mpa) m/min 0.1(>0.55Mpa)
Kch thc ngoi my
LWH mm 3800*3600*2700
Trng lng kg 12000

My sy chn khng tr trn

Hnh 18: My sy chn khng tr trn
Gii thiu chung
My sy kh chn khng l vic tin hnh gia nhit sy kh cc nguyn liu cn
sy kh trong iu kin chn khng. Thit b s dng bm chn khng ht kh
v ht m, bung lm vic trng thi chn khng, tc sy kh liu c nng
ln ng k, ng thi cn tit kim nhit nng.
44

Thit b sy kh chn khng c chia thnh hai loi: my sy trng thi tnh v
my sy trng thi ng. My sy chn khng YZG hnh ng trn, FZG hnh
vung l thit b sy thuc dng trng thi tnh, SZG l loi my sy chn khng
thuc trng thi ng. Nguyn liu c sy trong bung sy trng thi tnh,
nguyn liu cng trng thi tnh, hnh dng ca nguyn liu khng b ph hng,
trc khi sy kh cn c th tin hnh x l thanh trng; bung sy trng thi
ng, nguyn liu s lun c chuyn ng lt ln lt xung, c sy kh ng
u hn.
im si ca nguyn liu dng lng trng thi chn khng c h thp, v th
thch hp dng sy cc loi nguyn liu khng n nh hoc c tnh t n nhit;
my sy chn khng c c im kn, thch hp s dng vi cc nguyn liu c
kh c, c cht kch thch mnh v cn thu hi li dung mi.
Thit b sy kh chn khng c ng dng rng ri trong cc ngnh ch dc,
thc phm ha cht, nhum ph hp yu cu GMP Dc phm
Ch :Bm chn khng dng tun hon nc SZ c th dng cng vi bm tng
p nng p chn khng.

Thng s k thut t sy chn khng hnh tr ngang:
Tn\c im k
thut
YZG-600 L YZG-800 L YZG-1000 L YZG-1400 L
Kch c bn trong
bung sy (mm)
600976 8001274 10001527 14002054
Kch C ngoi ca
bung sy (mm)
11538101020 170010401335 169311901500 238616571920
S lng tng sy 4 4 6 8
Khong cch gia
cc tng (mm)
81 82 102 102
Kch c ca
cc khay (mm)
31060045 46060045 46064045 46064045
S lng khay 4 8 12 32
p sut cho php
bn trong ng
ng dn trong
bung sy(Mpa)
0.784(8kgf/cm
2
) 0.784 0.784 0.784
Nhit bn trong
bung sy(
o
C)
150 150 150 150
Chn khng
trong bung my
30
Khi lc chn khng
ct hin thi ch 30
v ngun nhit l
7.2
45

110,th t l bc
hi ca nc
(kg/m
2.
h)
Bm chn
khng(kw) c
bnh ngng
2X-15A 2kW 2X-30A 3kW W3 5.5kW W3 7.5kW
Bm chn khng
(kw) khng bnh
ngng
SK-0.8 2.2kW SK-3 5.5kW SK-3 5.5kW SK-3 7.5kW
Trng lng t(kg) 250 600 800 1000

My sy chn khng o trn

Hnh 19: My sy chn khng o trn

ng dng ca my
Thit b sy ny ng dng trong sy cc nguyn liu dc phm, thc phm, ha
cht..
Cc nguyn liu khng chu c nhit cao,
Nguyn liu d b xi ha.
Cn thu hi dung mi trong qua trnh sy.
Nhng nguyn liu c hi n mi trng.
c tnh my
Thng sy c quay o lin tc, nguyn liu sy bn trong lun c tip xc
46

vi b mt gia nhit..
Gia nhit kiu gin tip nn trnh c nhim.
Thit b sy chn khng kiu ny hiu sut tng nhiu ln so vi loi thong
thng..
Thng s k thut ca my:
K hiu SZG-
0.1
SZG-
0.2
SZG-
0.3
SZG-
0.5
SZG-
0.8
SZG--
1
SZG-
1.5
SZG-
2
SZG-
2.5
SZG-
3
SZG-
4
SZG-
5
ung
tch(L)
100 200 300 500 800 1000 1500 2000 2500 3000 4000 5000
T trng
nguyn
liu
0.4---0.6
Lng
np
liu(Kg)
50 80 120 200 300 400 600 800 1000 1200 1600 2000
chn
khng
Dg50 Dg70 Dg100
Ngng
nc
G3/4" G1" G1 1/2"
ng
c(KW)
1.1 1.5 1.5 2.2 2.2 3 4 5.5 5.5 7.5 11 15
Trng
lng(kg)
650 900 1200 1450 1700 2800 3300 3580 4250 5950 7900 9960

My sy chn khng vi sng

Hnh 20: My sy chn khng vi sng
Nguyn l lm vi c
Di mi trng p chn khng, cc khay cha nguyn liu c quay o bn
trong bung sy nhm tng hiu sut sng cao t n. Hm m trong nguyn liu
47

c gia nhit nhanh v bay hi thot ra ngoi b mt. tng tc sy so vi kiu
gia nhit truyn dn. Phng php gia nhit kiu ny to hiu sut sy cao t hao
ph nng lng.
ng dng
Ph hp cho sy nhiu loi nguyn liu khc nhau, nhiu kiu hnh dng nhiu
mc hm m
ng dng trong sy ng dc: ton b cc loi thuc ng y, vin hon, so
snh vi dng loi my sy khc th tit kim ti 2/3 nng lng..
Khi ng dng cho cao c ng y, thit b lm kh rt tt. so vi my sy phun
th nng lng tiu hao ch bng 1/5 v thu hi sn phm l 100%. khng gian
chim dng cho t ch bng 1/3 cc my sy khc.
Thng s my:
K hiu S
lng
u vi
sng
Cng
sut vi
sng(kw)
Kch thc
khay cha(mm)
S
lng
khay
Khi lng
nguyn
liu/m
Kch thc
my(mm)
WHZ-0 3 3 550*190*85 4 2-5 1600*1000*2250
WHZ-1 6 6 650*300*130 5 4-10 1800*1400*2300
WHZ-2 12 12 850*300*130 6 8-20 2000*1400*2350
WHZ-3 18 18 630*300*130 12 12-30 2400*1400*2350
c th ca thit b
Bn cnh s vt tri ca gia nhit vi sng nh tc gia nhit nhanh, hiu sut
gia nhit cao, bo m 100% nguyn liu c gia nhit ng u, ngoi ra thit
b cn c nhng im c bit nh sau:
V nhit sy( im bay hi ca nc) thp nn ph hp cho sy cc nguyn
liu nhy nhit.
V kt cu ca t cho php nguyn liu quay vng bn trong nn nng lng ca
vi sng c tip xc ng u vi nguyn liu nn tc ng gia nhit sy ln
nguyn liu y . trnh c cc hin tng khng ng u...v d nh mt s
th qu kh, mt s phn th b t...iu ny hay xy ra dng t sy chn khng
thng thng.
Kt cu t vng chc, chim dng khng gian nh;
48

Bn trong t nhn bng, khng c cc gc cnh rt d lau chi ra, t tiu
chun GMP trong Dc phm.
My sy chn khng ki u t

Hnh 21: My sy chn khng kiu t

Gii thiu chung
My sy kh chn khng l vic tin hnh gia nhit sy kh cc nguyn liu cn
sy kh trong iu kin chn khng. Thit b s dng bm chn khng ht kh
v ht m, bung lm vic trng thi chn khng, tc sy kh liu c nng
ln ng k, ng thi cn tit kim nhit nng.
Thit b sy kh chn khng c chia thnh hai loi: my sy trng thi tnh v
my sy trng thi ng. My sy chn khng YZG hnh ng trn, FZG hnh
vung l thit b sy thuc dng trng thi tnh, SZG l loi my sy chn khng
thuc trng thi ng. Nguyn liu c sy trong bung sy trng thi tnh,
nguyn liu cng trng thi tnh, hnh dng ca nguyn liu khng b ph hng,
trc khi sy kh cn c th tin hnh x l thanh trng; bung sy trng thi
ng, nguyn liu s lun c chuyn ng lt ln lt xung, c sy kh ng
u hn.
im si ca nguyn liu dng lng trng thi chn khng c h thp, v th
thch hp dng sy cc loi nguyn liu khng n nh hoc c tnh t n nhit;
my sy chn khng c c im kn, thch hp s dng vi cc nguyn liu c
kh c, c cht kch thch mnh v cn thu hi li dung mi.
Thit b sy kh chn khng c ng dng rng ri trong cc ngnh ch dc,
thc phm ha cht, nhum ph hp yu cu GMP Dc phm
49

Ch :Bm chn khng dng tun hon nc SZ c th dng cng vi bm tng
p nng p chn khng.
Thng s k thut my sy chn khng ki u t hp vung FZG-15:

Tn\c im k thut FZG-15 LWH
Kch c bn trong bung sy (mm) 150014001200
Kch C ngoi ca bung sy (mm) 151319242060
S lng tng sy 8
Khong cch gia cc tng (mm) 122
Kch c ca cc khay (mm) 46064045
S lng khay 32
p sut cho php bn trong ng ng dn trong bung sy(Mpa) 0.784
Nhit bn trong bung sy(
o
C)
150
Chn khng trong bung my 30
Khi lc chn khng ct hin thi ch 30 v ngun nhit l 110,th t l bc
hi ca nc (kg/m
2.
h)
7.2
Bm chn khng(kw) c bnh ngng 2X-70A 7.5kW
Bm chn khng (kw) khng bnh ngng SK-3 7.5kW
Trng lng t (kg) 2100

b. B sung cht dinh dng:
hn ch tnh trng thiu st, Iod v vitamin A trong khu phn n hng
ngy, ngi ta nghin cu b sung Iodine, St, Vitamin A vo bt gia v ca
ph n lin (trong mt gi bt gia v c th b sung 5mg st, 50 g Iodine, 267
g vitamin A, p ng khong 1/3 nhu cu cn thit hng ngy). Phng n ny
kh thi v gi bt nm thng c bao gi cn thn, hn na khng cn nu li
nhiu trc khi n, v vy cc hp cht thm vo s c bo v tt
Tuy nhin trong thnh phn gi bt nm c th c mt s cht c kh nng
phn ng vi cc cht b sung vo, v vy sau nhiu ln nghin cu ngi ta
tm ra c cch b sung vo nh sau: NaI, Vitamin A palmitate, st c bao
trong vin mang (vt liu bao l mt lai du c bit c hydrogen ha). Hn
hp ny chim khong 20 mg trong 1 gi bt nm.
50

TAI LIEU THAM KHAO

1. oan D va cong s, Co ng nghe va ca c may che bien lng thc, NXB
KH & KT-HN, 1983.
2. Bu i c H i, Mai Van Le va co ng s , Che bien lng thc, H Ba ch
Khoa Ha No i, 1985.
3. Le Ba ch Tuye t va co ng s , Cac qua trnh co ng nghe c ba n trong san
xua t thc pham, Nha XB Gia o du c, 1996
4. B mn my- Thit b, Th nghim qu trnh thit b, H Bch khoa
5. P. Fellow, Food Processing Technology, Woodhead publishing
Mo t so a ch internet:
www.ebooks.edu.vn
http://www.asiafoodjournal.com/article-4378-improvinginstantnoodletexture-
Asia.html
http://www.unu.edu/Unupress/food/V192e/ch12.htm
http://www.freepatentsonline.com/5916619.html

51

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