LI GII THIU

Cng ngh ch bin rau qu l mt vic cn thit nhm a dng ho sn phm

rau qu, p ng nhu cu tiu dng ca ngi dn, ng thi gii quyt c vn
thi v ca cc loi rau qu. Cng ngh ch bin rau qu pht trin s y mnh
s pht trin ca ngnh nng nghip, tng thu nhp cho nng dn.

Ni dung ca gio trnh c xy dng trn c s cc ti liu dng ging

dy trong cc trng i hc, cao ng v trung hc chuyn nghip thuc chuyn
ngnh ch bin v bo qun thc phm. Tuy nhin gio trnh c s iu chnh
ni dung ph hp hn cho vic o to k thut vin v ch bin thc phm.

Gio trnh Cng ngh ch bin rau qu nhm cung cp nhng kin thc c
bn trong ch bin rau qu. Nhng cng ngh c cp n u tng i mi
m v c kh nng p dng nc ta.

Gio trnh c bin son cho i tng l hc sinh Trung hc chuyn nghip
v chuyn ngnh Ch bin v Bo qun Thc phm. ng thi cng l ti liu
tham kho cho hc sinh thuc cc chuyn ngnh nh: ch bin v bo qun nng
sn, kim nghim cht lng lng thc thc phm.

Tuy c nhiu c gng khi bin san, nhng gio trnh khng trnh khi
nhng thiu st. Rt mong c s ng gp kin ca ng nghip v bn c
gio trnh c hon thin hn trong nhng ln ti bn sau.

Cc tc gi

L Th Hng Vn (ch bin)

H Th H

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 Chng 1: THNH PHN HA HC CA RAU QU
Thnh phn ho hc ca rau qu ti bao gm tt c cc hp cht hu c v
v c to nn cc t bo v cc m ca chng. Do t bo ca rau qu lun duy tr
s sng trong sut thi gian bo qun nn thnh phn ho hc ca rau qu khng
ngng bin i.
Thnh phn ho hc ca rau qu ph thuc vo ging, loi, gi, iu kin
gieo trng, chm sc, thi tit thu hoch v qu trnh bo qun.
1. Nc
Trong rau qu hm lng nc rt cao, trung bnh t 80 90%, c khi n 93
97%. Nc tn ti hai dng l nc t do v nc lin kt. Trong tn ti
ch yu dng t do, chim ti 95%. Nc t do c cha cc cht ho tan. Nc
lin kt chim 5%, lin kt vi protopectin, hemixenluloza v xenluloza.
Do hm m cao, cc qu trnh trong rau qu xy ra mnh lit lm tng h hp,
tiu tn cht dinh dng v sinh nhit, bc hi nc khi bo qun, do lm rau
qu gim khi lng, kh ho nhanh v nhanh b h hng, vi sinh vt d pht trin.
S mt nc cn nh hng xu n qu trnh trao i cht, lm cho t bo
gim tnh trng nguyn sinh cht, rau qu b ho. Khi rau qu ho li lm tng
qu trnh phn hu cc cht, ph hu cn bng nng lng, lm gim sc khng
ca rau qu.
2. Cc gluxit
Gluxit l thnh phn c bn ca cc cht kh trong rau qu. Gluxit va l vt
liu va l thnh phn tham gia chnh vo cc qu trnh sinh ho. L ngun d tr
nng lng cho cc qu trnh trao i cht xy ra khi bo qun rau qu ti.
Gluxit ca rau qu ch yu l cc loi ng d tiu ho nn c c th hp
thu nhanh v trit . Gluxit trong rau qu thng c ba dng: monosacarit (
glucoza, fructoza), isacarit ( sacaroza) v polisacarit (tinh btt, xeluloza,
hemixenluloza, pectin).
a. Cc cht ng
Trong rau qu c nhiu loi ng khc nhau, trong ng glucoza,
fructoza v sacaroza chim t l ln nht. Trong mt loi rau qu c mt loi
ng c t l cao nht, cn cc loi khc c t hoc khng c.
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 V d: trong da c ch yu l ng sacaroza, trong c chua c ch yu l
ng glucoza, qu ch l c nhiu lactoza.
ng c vai tr to ra v ngt, cng vi cc cht khc nh axit hu c, tinh
du to ra hng v c trng cho rau qu. Cc loi ng c ngt khc nhau.
Nu ly ngt ca sacaroza l 100%, th ngt ca glucoza l 72%, ca ng
frutoza l 152%.
Cc tnh cht ca ng trong rau qu:
+ Tt c cc ng u ho tan trong nc, ho tan tng khi nhit tng.
+ Cc ng u ht m mnh, nht l fructoza. Trong khng kh bo ho hi
nc, frutoza c th hp th 30% nc (theo khi lng ngt), glucoza hp th
15% nc, sacaroza hp th 13% nc.
+ Mi loi ng kt tinh nng nht nh, do vy khi nng ng
trong sn phm cao chng s kt tinh gy ra hin tng li ng.
+ Khi bo qun rau qu ti, sacaroza b thu phn thnh ng glucoza v
frutoza di tc dng ca enzim invectaza. Ngc li trong qu trnh sng ca rau
qu ch yu xy ra qu trnh tng hp sacaroza t ng glucoza v frutoza.
+ Khi un nng lu nhit cao, cc rau qu c cha ng xy ra hin
tng caramel ho, cc cht to thnh thng lm cho rau qu c mi thm. Tuy
nhin nu nhit cao trong thi gian di th cc sn phm ca qu trnh caramel
ng lm cho rau qu b sm mu v c v ng. Trong ch bin rau qu, cc qu
trnh x l nhit rt t khi n 1600C, v vy phn ng chy ng thng ch xy
ra giai on u
+ Khi x l nhit nh cn xy ra phn ng melanoidin: ng tc dng vi
axit amin. Khi cc cht melanoidin c to thnh lm gim cht lng sn
phm c v mu sc ln mi v. Phn ng xy ra mnh nht khi t l khi lng
phn t gia axit amin v ng bng 1/ 2. Phn ng melanoidin cn c hng lot
sn phm trung gian nh andehit lm cho sn phm c mi khc bit. Phn ng
melanoidin xy ra nhanh khi c nhit cao ( 100 1200C) v c bit l gia nhit
nhiu ln trong thi gian di. Phn ng melanoidin khng ch xy ra khi un nu
m cn tip tc xy ra khi bo qun sn phm, do vy sn phm bo qun cng lu
mu cng sm.
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 b. Tinh bt
Hm lng tinh bt trong rau qu khong 1 2%, l ngun cung cp nng
lng. Ht tinh bt trong mi loi rau qu c hnh dng v kch thc khc nhau.
Kch thc ht tinh bt cng ln ( > 20 micromet) th c cng b xp khi nu chn.
Thnh phn ca tinh bt trong c v ht ch yu l amilopectin, cn trong qu
th amilopectin khng c hoc c rt t.
Tinh bt c nhiu trong ht ng cc ( 60 75%), cc loi u ( 50 60%), c
khoai ty 15 18%, khoai lang 12 26%, sn 20%, chui xanh 15 20%. Trong
cc loi rau qu khc, tinh bt u c nhng vi hm lng thp v thay i. Cc
loi rau u, hm lng tinh bt tng ln trong qu trnh gi chn, ng thi hm
lng ng gim i. Qu th ngc li, khi qu xanh hm lng tinh bt chim
nhiu hn khi chn. V d chui tiu xanh gi cha 20,6% tinh bt, nhng khi chn
ch cn 1,95%, ngc li hm lng ng tng nhanh t 1,44% ln n 16,48%.
Tinh bt c v ngt, khng tan trong nc lnh. Trong nc nng, phn
amiloza ho tan cn amilopectin khng tan m trng ln to thnh h tinh bt c
nht cao. Trong ht tinh bt cha cng nhiu amilopectin th h cng c dnh.
Nhit h ho tinh bt t 62 730C. Trong dung dch tinh bt cn tr s i lu.
c. Xenluloza
Xenluloza trong rau qu cc phn v v m nng . Xenluloza c cu to
mch thng, lin kt 2000 10 000 phn t glucoza. Cc phn t xenluloza hnh
si lin kt vi nhau bng cu hyro thnh b gi l mixen. Nhiu mixen lin kt
thnh chm si, nhiu chm si lin kt vi nhau bng hemixenluloza, protopectin
thnh m v rn chc v qu cng khi cn xanh.
Trong qu trnh ch bin, xenluloza nhiu s gy kh khn nh truyn nhit
km, cn tr i lu, d gy chy sn phm, cn tr qu trnh ch, ng ho.
Xenluloza khng tan trong nc v cc dung mi khc. Khi un nng vi axit v
c th b thu phn thnh glucoza. Trong bo qun, xenluloza t b bin i, tuy
nhin qu s chn dn v xy ra hin tng xenluloza b thu phn.
Hm lng xenluloza trong qu l 0,5 2,7%, c khi ti 6%. V d: da
0,8%, cam, bi 1,4%, hng 2,5%, i chn 6%. Trong rau 0,2 2,8%, v d: c, ci
bp 1,5%, mng 3%, da chut 4 5%.
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 Xenluloza khng c gi t dinh dng cho ngi v c th ngi khng tiu
ho c, nhng vi mt lng t s c tc dng tt cho qu trnh tiu ho cht
bo, protit.
d. Hemixenluloza
Hemixenluloza trong t bo nhng km bn hn xenluloza. Hemixenluloza
va l vt liu cu trc v t bo va l nguyn liu d tr nng lng cho cc qu
trnh trao i cht trong rau qu.
Phn ln hemixenluloza khng tan trong nc tr mt s pentoza ho tan to
ra dung dch nht.
Hemixenluloza rau qu ch yu l pentoza, khi thu phn s to thnh cc
pentoza nh arabinoza, manoza, galactoza, xiloza. Trong qu cha 0,3 2,7% v
trong rau cha 0,2 3,1% pentoza. Khi un si lu trong axit HCl m c, t
pentoza s thu c frucfurol. Tnh cht ny c p dng x l ph liu rau
qu.
e. Cc cht pectin
Cc cht pectin l hp cht gluxit cao phn t nhng phn t lng ca n
thp hn nhiu so vi xenluloza v hemixenluloza. Cc cht pectin ng vai tr
quan trng trong qu trnh trao i nc khi chuyn ho cc cht v trong qu trnh
chn ca rau qu. Cc cht pectin trong rau qu hai dng: dng pectin ho tan v
dng khng ho tan l protopectin
Protopectin thng trong tp hp vi Hemixenluloza v xenluloza. N
khng ho tan trong nc nhng d b thu phn bi enzim hay bi axit thnh
pectin. Trong rau qu, protopectin l vt liu gn kt cc chm si xenluloza
thnh t bo v nm gian bo gn cc t bo, to nn s rn chc ca qu khi
cn xanh.
Trong qu trnh chn, di tc dng ca protopectinaza, vi s tham gia ca
axit hu c, protopectin b thu phn thnh pectin ho tan, lm cho lin kt cc t
bo b gim, thnh t bo tr nn mng, t bo v qu b mm dn.
S chuyn protopectin cn li trong qu chn thnh pectin c th thc hin
bng cch un nng. Khi mi trng axit ca qu s tham gia vo qu trnh ny

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v ngoi pectin cn thu c araban. Qu trnh ny lm cho rau qu mm khi chn
hay gia nhit n 80 850C.
Dung dch pectin c tnh keo cao, nht v bn ca keo ln, gy kh
khn cho nhiu qu trnh ch bin nh lc, lm trong, c c nc qu,
Pectin l cht khng mi v. Keo pectin nh c nhm cacboxyl t do nn
mang in tch m, do vy d b kt ta vi kim loi to thnh pectat, v d vi
xanxi clorua to thnh canxi pectat. T dung dch nc, pectin c th b kt ta
vi ru, axeton, ete hoc benzen. Pectin kt hp vi tanin to ra hp cht khng
tan v kt ta. un nng trong nc pectin b ph hu.
Mt tnh cht quan trng na ca pectin l tnh to ng nng thp ( 1,0
1,5%) khi c ng ( 60%) v axit ( 1%). Tnh cht ny c ng dng trong
sn xut mt t, cc loi bnh ko.
Kh nng to ng ca pectin tu thuc vo ngun pectin, mc metoxin
ho v phn t lng ca pectin. Pectin thu t qu tt hn thu t rau.
Hm lng pectin trong rau qu khong 1,0 1,5%, ring c rt v b ng ti
2,5%
Trong qu trnh pht trin v gi chn ca rau qu, hm lng pectin lun bin
i, thng cao nht khi chn ti, sau gim do b demetoxin ho v depolime
ho. Khi qu thi ra, pectin b phn hu su hn.
3. Cc axit hu c
Axit hu c to cho rau qu c v v mi ni hn bt c thnh phn no khc.
Axit hu c cng tham gia vo qu trnh oxi ho kh trong rau qu nh gluxit v
trong qu trnh h hp. V vy sau thi gian bo qun lu di, gi tr cm quan v
mi v ca mt s rau qu gim i r rt.
Axit hu c c trong rau qu di dng t do, dng mui v este. Mt s axit
hu c bay hi v lin kt vi ete to ra mi thm. Trong rau qu, axit hu c
dng t do l chnh.
axit chung ca rau qu (hm lng phn trm ca cc axit v mui axith,
tnh theo axit chnh ca nguyn liu) thng khng qu 1%. Tuy nhin c mt s
loi tri cy c axit cao nh: bi chua 1,2%, mn chua 1,5%. M 1,3%, chanh
6 8%.
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 axit khng ch ph thuc vo tng loi rau qu m cn theo ging, chn
v ni trng.
Bng 1.1: axit ca mt s ging cam
Hm Hm lng
Ging cam lng axit Ging cam axit (%)
(%)
Cam chanh Tuyn Quang 0,6 Cam snh Ho 0,75
Bnh
Cam chanh Ngh An 0,4 Cam snh Ngh 1,04
An
Cam chanh Ho Bnh 0,55 Cam chua Hi 1,18
Dng
Cam snh B H 0,67

Trong rau qu c nhiu loi axit nhng mi loi rau qu ch c 1 2 axit

chnh. V d, axit ch yu ca citrus, da l axit xitric, ca nho l axit tatric, ca
to l axit malic, ca chui bom l oxalic.
chua ca rau qu khng ch ph thuc vo tng lng axit m cn vo kh
nng phn ly ca axit. chua tng dn theo th t: xitric < axetic < tatric <
malic. Axit tatric c coi l cht c v chua tiu chun.
V chua ca rau qu cn ph thuc vo hm lng ng, tc l ch s ng
/ axit. V d, hm lng ng ca da hoa Vnh Ph l 15,8%, hm lng axit l
0,51% th ch s ng / axit l 15,8 / 0,51 = 31.
S hi ho chua ngt c th tnh ton trn c s nng ti thiu ca ng
v axit bt u gy cm gic v v. Nng ca saccaroza l 0,38%, ca axit xitric
0,015%, nn v chua ngt hi ho l 0,38 / 0,015 = 25, 3. Tuy nhin ngt v
chua cn ph thuc vo thnh phn ng v axit c trong rau qu nn khng th
ly mt ch s chung c nh c.

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 Bng 1.2. Mi quan h gia ch s ng/axit v v ca rau qu
Ch s ng / axit V
25 - 35 Khng thy chua (chuic, u )
10 - < 25 Chua nh ( cam)
5 - < 10 Chua gt ( chanh, kh)

* Mt s axit hu c thng gp trong rau qu

- Axit malic: l axit ph bin nht trong rau qu. Axit malic c nhiu trong
chui, m, o, c chua, ht h u, nhng l axit ca to nn c khi gi axit
malic l xit to. Axit malic c v chua gt, ho tan tt trong nc, c s dng
rng ri trong ngnh nc qu gii kht, bnh ko.
- Axit taric: l axit ch yu ca nho nn c th gi l axit nho. Trong cc th
rau qu khc, axit ny hu nh khng c hoc c rt t. Khi sn xut v bo qun
nc nho, ru vang nho, thng thy kt ta mui axit canxi ca axit tatric. Axit
tatric c dng trong nc qu gii kht, cht lm xp ho hc bt nho.
- Axit xitric: c nhiu trong rau qu vi hm lng kh cao. Trong h citrus,
hu nh ch c axit xitric. Chanh 6 8%, cam 1,41%, bi chua 1,2% v th axit
xitric cn gi l axit chanh. Trong da, axit xitric chim 45 60% axit chung.
Axit xitric c v chua du nn thng c dng iu chnh chua ngt
cho cc sn phm rau qu v cc thc phm khc.
Cc axit hu c khc nh oxalic, fomic, xuxinic, benzoic cng c trong rau
qu nhng vi hm lng rt thp.
4. Cc glucozit
Glucozit to thnh t cc monosaccarit ( hexoza, pentoza) lin kt theo kiu
este vi cc hp cht hu c khc nhau nh ru, anehit, fenol, axit. Nhiu
glucozit to cho rau qu c mi thm c trng nhng a phn gy v ng.
Trong rau qu, glucozit nm ch yu v v ht. Nhng khi bo qun iu
kin khng thch hp hoc khi gia nhit, glucozit c th chuyn t v, ht vo phn
m nc. Khi khoai ty ny mm, glucozit xolamin t v s tp trung ti chn mm.
Glucozit naringin v tp hc citrus c th chuyn vo dch bo khi lm lnh ng
hoc gia nhit. Khi nu glucozit b ph hu dn dn.
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 Mt s glucozit gy v ng khng ph hp v gy c. Trong sn xut thc
phm, cc loi ny cn phi c tch ra hoc ph hu.
* Mt s glucozit thng gp trong rau qu:
a. Hesperidin: C nhiu trong v qu h citrus v cc phn m bao che,
khng c v ng, c hot tnh vitamin P, gi vai tr iu chnh tnh thm thu v
tnh n hi ca cc thnh mch mu. Khi thu phn, Hesperidin s b phn hu
n rammoza, glucoza v aglucon hesperidin.
b. Naringin: c trong v trng v c trong dch qu h citrus. Khi qu cn
xanh, Naringin gy v ng. Khi qu chn, do tc dng ca enzim peroxidaza,
Naringin b phn hu thnh glucoza, rammoza v aglucon naringinen khng c v
ng.
c. Limonin: hin din trong v qu citrus. Bn thn limonin khng ng,
nhng kt hp vi axit xitric th c v ng. Phn ng ny xy ra khi cu trc t
bo b ph hu nh khi ch, p hay khi qu b thi ra.
d. Xolamin: thng gp trong khoai ty, c chua v cc loi c. Trong khoai
ty, xolamin ch c trong lp v v lp tht c st lp v, v vy phn ln xolamin
b mt i khi gt v. Hm lng xolamin trong khoai ty khng nhiu ( 0,01%)
nhng tng ln rt nhanh khi ny mm. Xolamin cn tng nhanh nhng c khoai
ty b xanh do h ra ngoi t.
Xolamin l mt cht c. n rau qu vi tng lng qu 20 mg / ln c th
gy ng c, v khi vo c th n b ph hu to thnh axit xianhidric (HCN) rt
c.
e. Amidalin: c trong ht m, mn, o, hnh nhn ng vi hm lng
khong 0,96 3,0%. C v ng, tan trong nc v tan trong ru. Khi thu phn
to ra HCN.
f. Manihotin: c trong sn, hm lng cao v c v l. Manihotin rt c
v khi thu phn s to thnh HCN. Tuy nhin, trong qu trnh ch bin manihotin
b tch ra hoc b phn hu.
g. Capxaixin v capxicain: c trong t cay v l cc cht gy cay nng.
5. Cc hp cht poliphenol

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 Vi hm lng khng nhiu trong rau qu (khong 0k,1 0,2%) nhng cc
hp cht poliphenol c vai tr quan trng trong cc qu trnh trao i cht ca rau
qu. Mt s hp cht poliphenol cn c hot tnh vitamin. S c mt v nhng
bin i ca chng trong rau qu khi ch bin, bo qun to ra cc mu sc,
hng v c trng v cc nh hng khc na.
Cc cht poliphenol ch yu bao gm cc cht tanin thng to v cht
nhiu loi rau qu. Ngoi ra cn c licnin v melanin c mu en xm.
Tanin l hp cht poliphenol c khi lng phn t 600 2000 n v. Tanin
ho tan trong nc v trong dung dch nc n lm kt ta protein.
Tanin kt hp vi st to mui st ba c mu xanh en. Vi thic, km, ng,
tanin v antoxian to ra cc mu khng t nhin. V th cc loi rau qu giu tanin
khng nn dng cc dng c lm bng cc kim loi ny.
Tanin v cc poliphemol khc d b oxi ho khi c xc tc ca enzim
poliphenoloxydaza. Khi tanin to thnh flobafen c mu nu hay . Qu trnh
ny xy ra rt nhanh v l nguyn nhn chnh gy sm mu qu khi ch bin.
chng hin tng qu b en do tanin b oxy ho cn c bin php chng tc dng
ca oxy khng kh hoc ph hu h enzim ny.
Do c kh nng kt ta protein v cc h keo t nhin khc, tanin c s
dng lm trong dch qu p v ru vang. Trong qu trnh tng tr ru qu,
tanin b oxy ho n quinon lm cho ru c hng v m hn.
6. Cc cht mu
Cht mu to cho rau qu c cc mu sc khc nhau. Cc cht mu trong rau
qu c th chia thnh bn nhm: clorofin, carotinoit, antoxian v flavon.
a. Clorofin
Clorofin c mu xanh l, v th cn gi l dip lc t, ng vai tr quan trng
trong qu trnh quang hp. L ngun ch yu to ra cc hp cht hu c v l
ngun duy nht sinh ra oxi t do. Clorofin c trong lc lp nm trong cht nguyn
sinh. Hm lng clorofin ca thc vt xanh khong 1% tnh theo khi lng cht
kh, v thng i km vi cht mu khc nh carotinoit.
Khi un nng trong mi trng axit, Mg c th tch ra khi clorofin v b th
bng nguyn t hyro to ra cht mi l feofitin c mu vng a. V th bo
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v mu xanh t nhin ca rau qu khi gia nhit cn tin hnh trong mi trng
kim. Khi thay th Mg bng Fe s to ra mu nu, bng Sn v Al c mu xm,
bng Cu c mu xanh rc r. Clorofin trong axit bo c mt lipoxigenza b oxy
ho thnh sc t khng mu.
b. Carotinoit
Sc t ny to cho rau qu c mu da cam, mu vng v i khi mu .
Trong nhm ny ph bin nht l carotin, licopin v xantofin.
Carotin mu da cam c trong c rt khong 6- 14 mg%, c chua, o, mn,
qu h citrus v nht l gc 9 500 mg %). Carotin l tin vitamin A khi vo c th
s thu phn thnh vitamin A.
Licopin l mt ng phn ca carotin, to mu ca c chua v mt s qu
khc. Licopin khng c hot tnh vitamin A do khng cha vng y ionon.
Xantofin l sn phm oxy ho carotin, to ra mu vng rc r ca l ma thu.
Cng vi clorofin v carotin, xantofin c trong c chua. Khi qu chn th hm
lng xantofin tng nhanh l cho qu c mu ti.
Carotinnoit d b oxy ho, bn vi kim, nhng khng bn vi axit.
c. Antoxian
l nhm sc t lm cho rau qu c nhiu mu sc khc nhau, t n
tm. V ngun gc ho hc, antoxian l mt glucozit, trong gc ng l
glucoza hay ramnoza, cn aglucon l antoxianidin.
Rt nhiu antoxian rau qu c tnh khng sinh. Qu trnh chn l qu tnh tch
t antoxian. Khi un nng lu trong nc, antoxian b ph hu mt phn. Khi tc
dng vi thic s c mu lam, vi nhm cho mu tm, vi st, ng bin mu.
d. Flavon
l nhm cht mu glucozit, lm cho rau qu c mu vng v da cam.
Vecxitin l cht mu c trong v hnh kh thuc nhm ny.
7. Cc hp cht nit
Hm lng m trong rau qu tuy khng nhiu, thng ch 0,2 1,5% (tr
chui tiu 1t,8%, nhm rau u v ci 3,5 5,5%) nhng ng vai tr quan trng
trong trao i cht v dinh dng.

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 Trong rau qu, cc hp cht nit c nhiu dng khc nhau: protein, axit
amin, amit, axit nucleic, amoniac v mui ca chng. Cc hp cht nit y
khng gm cc cht khng phi l sn phm thu phn protein hoc t tng hp
thnh protein. V d: cc hp cht phenol v ancaloit, d trong thnh phn ca n
cng c nit.
Trong rau qu, nit protein chim phn ch yu, t 30% (c chuac) n 40%
(mt s qum) v 50% (chuic, ci bp). Protein ca qu c nghin cu nhiu,
tuy rng nhng c tnh l ho c bn ca n vn l nhng tnh cht chung trong
bt k nguyn liu g. Mt c tnh quan trng ca protein l s bin tnh, tc l s
ph v lin kt nc trong phn t protein lm cho n b ng t khng thun
nghch. Tc nhn gy bin tnh c th l nhit, axit hay bc x.
Nit amoniac, amit v axit amin tuy t nhng ng vai tr quan trng hn nit
protein trong sn xut ru vang v nm men cn dng nit ny pht trin.
Trong rau qu c hu ht cc axit amin t do, c bit l c c 8 axit amin
khng thay th. T l thnh phn cc axit amin trong mt s rau qu kh cn i
nh trong chui tiu, u khoai ty, c rt, ci bp. V vy ngoi thc n ngun
ng vt, rau qu l ngun thc n rt quan trng cung cp m cho c th.
Trong rau qu cn cha cc hp cht nit phi protein nhng rt cn cho c
th, gi l axit amin khng protein nh alixin (trong tit), xitrulin (trong da
hut), S metylxistein (trong ut).
Nhn chung trong qu trnh bo qun, nit protein gim i v nit phi protein
tng ln. Khi c ny mm, nit protein khng gim do c s tng hp t cc axit
amin t do.
8. Cc cht bo
Cht bo trong rau qu tp trung ch yu ht, mm. Cht bo thng i km
vi sp to thnh mng mng bo v ngoi v. Hm lng cht bo ca lc ti
44,5%, ca vng 46,4%, ht bi 23%, ht c chua 23 25%. Qu b 23%, gc
8%, y l hai loi qu gu cht bo nht.
Cht bo trong rau qu thng c hai axit bo no l axit palmitic 31% v axit
stearic 4,5%, ba axit khng no l axit oleic 4,5%, axit linoleic 53% v axit
linolenoic 7%. Trong axit linoleic v axit linolenoic l cc axit bo khng th
12
thay th. V vy cht bo trong rau qu va d tiu ho va l thnh phn rt cn
trong khu phn n hng ngy.
9. Cc vitamin
Rau qu l ngun cung cp vitamin rt quan trng v rt cn thit cho con
ngi. Rau qu giu vitamin a (dng carotenoitd), C, P, PP, B1, B2, K,
a. Vitamin C
Vitamin C ( C6H8O6) l yu t tham gia vo qu trnh oxy ho kh trong c
th con ngi. L vitamin c nhiu nht trong rau qu. Vitamin C c nhiu trong
qu h c mi, c chua, vi, nhn, to, chui, Vitamin C rt d b oxy ho , nht
l khi gia nhit, c khng kh v nh sng. Vitamin C c bo v tt trong dung
dch c nng ng cao. Cc mui st v ng ph hu vitamin C, c bit l
ng v c trong thnh phn ca enzim ascobinoxidaza.
Trong mi loi rau qu vitamin C phn b khng u, thng tp trung v
hay lp gn v. Tuy nhin trong li ci bp, hm lng vitamin C cao gp hai ln
b.
Hm lng vitamin C trong mt s loi rau qu nh sau:
Cam 35 50 mg%, bi 90 120 mg %, t ngt 190 mg %, rau ngt 150 mg
%, bp ci 20 35 mg %. (Hm lng vitamin thng tnh bng mgH % (mg
vitamin trong 100 gam sn phmm) v hm lng qu nh).
b. Vitamin P
Vitamin P thng i km vi vitamin C. Chng va bo v nhau va c tc
dng lm ni bt vai tr ca nhau.
Tng lng cc cht c hot tnh vitamin P trong rau qu nu t th t vt n
40 mg % (rau ci bpr), trung bnh 300 400 mg % (quq) v cao trn 500 mg %(
v qu h citrus, mn). l cc hp cht poliphenol v dn xut.
c. Tin vitamin A
Carotin tin vitamin A, rt ph bin trong rau qu, vi hm lng trung bnh
0,2 2,5 mg%. C rt v gc rt giu carotin.
Khi ch bin rau qu giu vitamin A nn s dng cht bo, v khi ho tan vo
cht bo carotin d c c th hp th. Carotin bn vi nhit, khi un nu nu c

13
t khng kh th ch b tn tht 10 20%. Khi sy rau qu, carotin c th mt i gn
mt na.
d. Vitamin K
L dn xut ca naptoquinol. C tc dng lm ng mu, vt thng chng
lnh. C nhiu trong c rt, bp ci, b ng, rau dn, c chua, b .
10. Cc cht khong
Trong rau qu mt phn nh cht khong dng nguyn t kim loi lin kt
vi cc hp cht hu c cao phn t nh Mg trong clorophin, S, P trong thnh
phn ca protein, enzim, Fe, Cu trong enzim. Phn ch yu cc cht khong
trong thnh phn cc axit hu c v v c nh axit photphoric, axit sunfuric, axit
silixic, C th ngi rt d hp th cc cht khong dng lin kt nh vy.
Tu theo hm lng, cc cht khong trong rau qu chia ra cc loi: a vi
lng, vi lng v siu vi lng.
Cc nguyn t vi lng quan trng trong rau qu l: Ca, K, Na, P. Fe l trung
gian gia a lng v vi lng.
Cc nguyn t vi lng quan trng l Mg, Mn, I2, Bo, Zn, Cu. Cc nguyn t
siu vi lng cha trong rau qu v cng nh, nh urani, radi, thori,
11. Fitonxit
Fitonxit l cht khng sinh c ngun gc thc vt. C nhiu trong cc loi rau
gia v nh: hnh, ti, gng, ring,.. Nhiu loi rau qu c cha fitonxit c bn cht
ho hc khc nhau nh tinh du, axit, glucozit.
Kh nng khng sinh ca fitonxit rt khc nhau, tu thuc bn cht ho hc
ca chng. Chng khc nhau gia cc loi rau qu, iu kin trng trt, thi hn
bo qun.
Fitonxit ca ti l alixin, dng du lng ho tan trong ru, ete, t tan trong
nc. C tnh khng sinh ngay nng 1 / 250.000. Alixin c mi xc mnh,
c to thnh t axit amin aliin di tc dng ca enzim alinaza. Cng thc:
C3H5 S SO C3H5.
Du alilic (du ht cid) c hot st trng mnh v c cng thc C3H5N =
C = S.

14
 Fitonxit ca khoai ty l xolamin, ca nhiu loi qu l antoxian, ca c rt l
hp cht cha lu hunh.
12. Enzim
Enzim l cht xc tc sinh hc cc qu trnh trao i cht v bin i ho hc
xy ra trong cc m thc vt. Cc h enzim cha trong cht nguyn sinh c tc
dng tng hp ra cc cht phc tp hn, cn cc h enzim dch qu c tc dng
thu phn thnh cc cht n gin hn.
Trong m thc vt c cc lp enzim sau:
- Lp enzim oxi ho - kh: Xc tc cc qu trnh oxy ho kh trong c th
sng: peroxydaza, polifenoloxydaza, catalaza, ehdrogenaza,
- Lp enzim thu phn xc tc cc qu trnh thu phn: amilaza, invectaza,
pectinaza,
- Lp enzim tng hp xc tc qu trnh tng hp cc cht n gin thnh cc
cht phc tp: phophotaza,
Peroxidaza (PO) l enzim hot ng mnh, ph bin v bn nhit hn c. V
vy, theo mc c ch PO c th nh gi s c ch tt c cc enzim khc trong
ch bin v bo qun cc sn phm rau qu. bn nhit ca PO thay i theo
tng loi rau qu . Ch , ngay sau khi gia nhit hot ca enzim c th b nh
ch nhng trong qu trnh bo qun chng c th phc hi. Do vy khi thanh trng
khng ch tnh n kh nng dit trng sn phm m c n mc c ch cc enzim,
c bit l PO. Thng thng mun v hot hon ton cc enzim v sau th qu
trnh gia nhit phi ko di gp 5 6 ln so vi ch cn c ch ngay sau khi gia
nhit.
Polifenoloxidaza (PFO) l enzim xc tc qu trnh oxy ho cc hp cht
polifenol, lm cho sn phm rau qu b sm mu. Trong cng nghip, km hm
tc dng tiu cc ca PFO nh chng s sm mu ca rau qu sy, ngi ta sufit
ho hoc hp, chn nguyn liu trc khi sy.
Rt ph bin trong thc vt, enzim ascobioxidaza (AO) xc tc s oxy ho
axit ascobic thnh dng kh hiro. v hot AO v gim s hao ht vitaminC,
ngi ta cng dng cch nh vi PFO.

15
 T mt s rau qu, ngi ta chit xut c mt s enzim dng trong
cng nghip v i sng, ni bt hn l papain v bromelin.
T nha u xanh v l u thu c ch phm papain. Papain tt hn cc
protein khc trong vic lm n nh cht lng ru vang, bia, ru mi do tc
dng thu phn protein ca n. Ngoi ra papain cn dng lm mm tht, sn
xut nc chm ng vt, thuc da, lm sch la, ch thuc cha bnh.
T chi v qu da ti thu c ch phm enzim bromelin c tc dng
tng t papain. Trong y hc. Bromelin c dng iu tr vim lot, ri lon
tiu ho, gim ph n, t huyt, gip cc vt thng mau lnh.

16
 CU HI N TP CHNG

1. Trnh by vai tr, tnh cht ca cc loi ng trong rau qu?

2. Trnh by vai tr, tnh cht ca pectin trong rau qu?
3. Trnh by vai tr, tnh cht ca cc loi axit hu c trong rau qu?
4. Trnh by vai tr, tnh cht ca hp cht poliphenol trong rau qu?
5. Nu cc loi cht mu trong rau qu?
6. Nu cc loi vitamin trong rau qu? Vai tr ca n i vi con ngi?

17
 Chng 2: CC LOI RAU QU CHNH
I. Phn loi rau qu
C nhiu loi rau qu khc nhau, c gi tr kinh t, gi tr s dng khc nhau
nhng c th phn loi theo nhiu cch nh sau:
1. Phn loi theo tnh cht kh hu
a. Nhm rau qu nhit i: gm nhng loi sng v pht trin tt vng nhit
i nh: xoi, u , chui, da, vi, mng cu,
b. Nhm rau qu cn nhit i: gm nhng loi sng v pht trin tt vng
cn nhit i nh: cam, qut, hng, lu,
c. Nhm rau qu n i: gm nhng loi sng v pht trin tt vng n i
nh: o, m, mn, l, nho, c chua, bp ci,
2. Phn loi theo tnh cht thc vt
a. Nhm qu c mi: cam, chanh, qut, bi,
b. Nhm qu hch: gm cc loi qu ch c mt ht: o, mn, xoi,
c. Nhm qu nhiu ht: u , i, mt, na,
d. Nhm qu nc: gm cc loi qu khng c ht: chui, da, du ty,
II. Cc loi qu
1. Da
Da c nhiu loi, c th gp trong ba nhm sau:
a. Nhm Hong hu (Queen): Qu tng i nh, mt li, chu vn chuyn.
Tht qu vng m, gin, hng thm, v chua ngt m . Nhm ny c cht
lng cao nht, trn th gii thng dng n ti. Da hoa, da ty, da
victoria, khm thuc nhm ny. nhm ny c trng nhiu nht trong ba nhm
Vit nam.
b. Nhm Ty Ban Nha (Spanish): Tri ln hn da Queen, mt su. Tht qu
vng nht, c ch trng, v chua, t thm nhng nhiu nc hn da hoa. Da ta,
da mt, thm thuc nhm ny. nhm ny c cht lng km nht, c trng lu
i v tp trung khu vc Lin Sn (Tam Dng T - Vnh Phc):
c. Nhm Caien ( Cayenne): Qu ln nht, mt phng v nng. Tht qu km
vng, nhiu nc, t ngt v km thm hn da Queen. Da c bnh, thm ty
thuc nhm ny. V ph hp vi ch bin cng nghip, nhm caien c trng
18
hu ht cc vng da ln ca th gii (Thi lanT, Haoai, philippin,) trong khi rt
t thy Vit Nam. V thnh phn ho hc, da c 72% - 88% nc, 8- 18,5%
ng, 0,3 0,8% axit, 0,25 0,5% protein, khong 0,25% mui khong. ng
da ch yu (70%) l sacroza, cn li l glucoza. Axit ch yu ca da l axit
xitric (65%) cn li l axit malic (20%), axit tatric(10%), axit xuxinic (3%). H
da ni chung, da qu ni ring c enzim thu phn protein gi l bromelin. T
lu nhn dn ta bit dng da lm mm chng ngu, lm mm tht. Khi n
da ti ta thy rt li, l do tc dng ca bromelin. Trong da c vitamin C:
15 55 mg%, vitamin A : 0,06mg%, vitamin B1 : 0,09 mg%, vitamin B2 : 0,04
mg% Thnh phn ho hc ca da, cng nh cc loi rau qu khc thay i
theo ging, chn, thi v a im v iu kin trng trt.

Hnh 1.1. Qu da
Mt phn sn lng da c dng n ti, cn phn ln dng ch bin
hp, ng lnh, nc gii kht, ru qu, mt, ko, cn, gim, xitrat, ch phm
bromelin, thc n gia sc v phn bn . Trn th trng th gii, da c trao i
chnh (90%) dng hp lm t nhm Caien. Vit Nam mun pht trin vic
xut khu sn phm da phi i ging, tp trung Caien cc vng i, thay i
thit b, cng ngh v bao b.
Bng 2.1: Thnh phn ho hc mt s ging da
Ging da, ni trng kh % ng kh % Sacaroza % axit % pH
Da hoa ph th 18 4,19 11,59 0,51 3,8
Da hoa tuyn quang 18 3,56 12,22 0,57 3,8

19
Da Victoria nhp ni 17 3,20 10,90 0,50 3,8
Da H Tnh 12 2,87 6,27 0,63 3,6
Da mt vnh phc 11 2,94 6,44 0,56 3,9
Da Caien Ph Qu 13 3,20 7,60 0,49 4,0
Da Caien Cu Hai 13,5 3,65 6,50 0,49 4,0
Khm ng Nai 15,2 3,40 9,80 0,31 4,5
Khm Long An 14,8 3,30 8,60 0,37 4,0
Khm Kin Giang 13,5 2,80 7,50 0,34 4,1
Bng 2.2: S thay i thnh phn ho hc ca da hoa
Ph Th theo thng thu hoch
Thng
Axit hu ng kh Vitamin Ch s
thu axit
c % tng s % % C mg% ng / axit
hoch
1. 0,90 0,71 13,5 23,7 51 15
2. 0,87 0,74 12,7 22,0 50 14,6
3. 0,75 0,62 14,8 21,4 42,7 19,7
4. 0,75 0,67 17,9 19,6 35,5 23,8
5. 0.70 0,58 19,5 21,2 28,2 27,8
6. 0,78 0,56 18,1 20,5 33,3 25,8
7. 0,70 0,60 17,5 19,3 40 25
8. 0,80 0,60 16,7 18,0 29,5 23
9. 0,72 0,50 18,4 21,4 44,9 25,5
10. 0,72 0,50 18,5 20,8 52,5 25,7
11. 0,90 0,70 17,2 22,1 42,1 19,1
12. 0,95 0,75 13,0 23,5 37,6 12,6

Bng 2.3: S thay i thnh phn ho hc ca da Victoria

chn
Ch tiu
ng Chn ti Chn
kh % 13 15,1 17
ng tng s % 10 11,2 14,1
20
 ng kh % 2,4 3,3 3,2
Sacaroza % 7,6 7,9 10,9
Xenluloza % 1,8 1,6 1,6
Pectin ho tan % 0,13 0,10 0,08
Propectin % 0,12 0,10 0,10
axit % 0,48 0,52 0,50
tro % 0,48 0,39 0,37
Hm lng K % 250 240 230
Hm lng P mg % 45 50 48
Hm lng Ca mg % 26 20 18

Bng2.4: c im cng ngh mt s ging da

Khi
ng Mt ng
Ging da, lng Chiu V dy
knh qu su knh li
ni trng qu cao (cm) ( cm )
(cm) ( cm) (cm)
(g)
Da hoa Ph Th 500 10,0 8,5 1,0 1,2 2,0
Da hoa Tuyn Quang 490 10,5 8,7 1,0 1,0 2,35
Khm Long An 900 15,0 10,5 - - 2,1
Da Cayenne Ph Qu 3 150 24,0 15,0 0,3 1,0 4,5
Da Cayenne Ph H 2 050 17,5 13,0 0,25 1,0 2,5
Da ta H Tnh 750 13,0 10,0 1,0 1,5 2,0
Da mt Vnh Phc 1300 15,0 11,0 1,5 1,5 2,6

2. Chui
Chui c nhiu loi, c 3 loi chnh: chui tiu, chui gong v chui bom. Ngoi
ra cn c chui ng, chui cau, chui l, chui ht,...vv
a. Chui tiu: (chui gic, nhm Cavendish, Gros michel) l ph bin nht, cht
lng ngon (nht l vo ma lnhn, vo nhit khong 200c), Thch hp nht l
n ti. Chui c trao i trn th trng th gii ch yu dng ti v t
chui tiu.

21
b. Chui gong: (chui tyc, chui s, chui Xim) l ging nhp ni t lu, cht
lng ngon nht l vo ma nng, cy chui gong chu nc hn chui tiu.
c. Chui bom: (c hng ca to tyc - Pomme), Mi nhp ni sau nm 1960 v
chng tp trung vng by x Cy Go thuc tnh ng Nai. Qu nh, v chua
hn hai loi chui trn, thch hp cho ch bin v bin mu yu hn hai loi chui
trn. Cy chui bom chu hn tt, c th trng trn i dc 450.
V thnh phn ho hc chui chn cha 70 80 % nc 20 30 % cht kh,
ch yu l ng. Trong ng, ng kh chim 55%. Hm lng Protein thp (
1 1,8% ) Gm 17 axit amin, ch yu l histidin. Lipit khng ng k. Axit trong
chui (khong 0k,2% ) ch yu l axt malic v axit oxalic, v th chui c chua
du. Chui cha t vitamin nhng hm lng cn i, ngoi ra cn c mui
khong, pectin, hp cht polifenol.
Bng 2.5: Thnh phn ho hc ca mt s ging chui
Thnh Chui ng Chui tiu Chui tiu Chui Chui s
phn ho Nam nh Ph Th Hi bom ng ng
hc (%) Dng Nai Thp
Nc 76,0 76,5 78,0 70,5 78
Lipit 0,2 0,07 0,1 - -
Protein 1,8 1,8 1,09 - -
Tinh bt 1,1 0,8 0,7 - -
ng 17,1 18,4 16,2 17,2 17,3
tng s
Sacaroza - - - 10,4 11,2
Fructoza - - - 3,7 2,3
Glucoza - - - 3,1 3,8
Axit 0,1 0,15 0,1 0,23 0,14
Tro 0,8 0,8 1,0 1,1 0,8
Vitamin C 90 65 80 95 58
( mg%)

Bng 2.6: S thay i thnh phn ho hc ca chui tiu theo chn.

22
 Ch tiu (%) Chui xanh Chui ng Chui chn
Tinh bt 0,60 3,52 1,95
Fructoza 0,32 3,42 5,69
Glucoza 0,12 0,48 4,81
Sacaroza 1,0 6,20 5,98
Xenluloza 0,59 0,58 0,50
Pectin 0,80 0,82 0,84
Tanin 0,21 0,20 0,18
Axit hu c 0,79 0,51 0,36

Hnh 1.2. Qu chui tiu v chui l

Tuy hm lng hp cht polifenol trong chui thp ( 1,1 1,84%) nhng hot
ca cc enzim oxy ho mnh, nn cc hp cht ny b xy ho mnh. Do phn
ng oxy ho kh cc hp cht ny to ra cht mu lm cho cc sn phm chui b
bin mu, cng mu m theo thi gian (xmx, , nu, en). Chui tiu bin
mu mnh nht, chui bom t bin mu hn c.
Chui c dng n ti, hoc nu nh mt loi rau. Sn phm chui
gm cc loi hp, lnh ng, sy, bt, ru vang, bnh ko,

23
 Bng 2.7: c im cng ngh mt s ging chui.
Loi Khi di ng T l Khi S ni S qu
chui lng qu knh rut lng trong trong
qu (g) (cm) qu ( (%) bung mt mt
cm) (kg) bung ni
Tiu 120 13 3,4 65 13 10 16
Gong 130 13 4,2 72 15 12 14
Bom 64 10,6 3,0 73 7 7 14

3. Qu c mi
Nhm qu c mi ( citrus) c rt nhiu loi, trong ch nht l cam, qut,
bi, chanh.
Cam chanh c v bng v mng, v ngt, hng thm. Cam chanh ni ting
nht l cam X oi, Sng Con (Ngh AnN).
Qut, cam giy, cam ng u thuc vo h qut, rut c mu vng m,
hng v thm ngon. Cam snh c cht lng tt, khng thua qut Satsuma hay
Onshiu ca Nht Bn, l th qut ni ting th gii.

Hnh 1.3. Qu bi v qut

Bi l loi qu ln. tp bi c mu t trng ng, hi vng, hi hng n .
V t chua n gin git, chua km theo d v hi ng, ng hoc ngt. Cc ging
bi ngon l Phc Trch (H TnhH), oan Hng (Ph ThP), Bin Ho (ng
Nai), Nm Roi (Cn ThC).
Chanh qu trn hoc hi di, v mng, t tinh du, nhiu nc v chua.
24
 Cc loi qu c mi ca ta cht lng km: hnh thc xu (mu khng pm,
kch c khng u), nhiu ht, hng b thoi ho. Cc vng cam qut ni ting
trn th gii u v 20 - 400
Trn th trng th gii, citrus c trao i dng ti v dng hp nc
qu (t nhin v c ct). Qu c mi cn c ch bin thnh nc gii kht,
mt, tinh du, pectin, ch phm vitamin P,
Bng 2.8: Thnh phn ho hc ca citrus
Cam chanh Qut Chanh Thanh
Ch tiu Bi
yn
(%) Mi V Mi V Mi V (mi)
(mi)
Nc 88,06 75,95 87,20 74,74 88,30 79,32 90 85,2
Fructoza 1,45 3,24 1,45 3,54 0,56 0,72 1,8 -
Glucoza 1,25 3,49 1,04 3,06 0,62 3,67 1,7 1,62
Sacaroza 3,59 1,22 4,85 1,25 0,83 1,60 3,0 0,66
Axit 1,41 0,22 0,95 0,19 5,60 0,28 1,7 5,05
Tinh du Vt 2,40 Vt 1,30 Vt 2,00 Vt -
Pectin 0,98 4,74 0,65 3,87 1,12 7,05 - -
Xenluloza 0,47 3,49 0,34 3,53 0,52 4,44 - -
Cht khong 0,49 0,67 0,45 0,87 0,46 0,95 - -
Vitamin 65 170 38 131 55 140 53 52
C, mg%
Vitamin 0,04 0,02 0,06 0,03 0,07 0,05 - -
B1, mg%
Vitamin 0,06 0 0,06 0 0,05 0,02 - -
B2, mg%
Vitamin 0,75 1,27 0,13 0,28 0,34 1,27 - -
PP, mg%

25
 Bng 2.9: S thay i kh v gluxit ca cam theo chn
chn kh (%) Sacaroza(%) ng kh (%) Pectin (%)
Cam chanh
ng 9,5 2,50 3,55 1,25
Chn ti 11,5 3,10 4,05 1,02
Chn 12 4,92 4,34 0,87
Qu chn 11,4 3,50 5,18 0,76
Cam snh
ng 9,8 2,40 4,10 1,47
Chn ti 11,7 3,20 5,01 1,15
Chn 13,1 5,12 4,80 0,95
Qu chn 12,5 4,05 5,15 0,75

Bng 2.10: c im cng ngh citrus

Ging citrus Khi lng ng knh Chiu kh axit pH
qu (g) qu ( cm) cao (cm) (%) (%)
Chanh Ho 64 5,1 - 7,0 - 2,5
Bnh
Chanh Hi 53 - - - 6,16 -
Dng
Cam X oi 215 7,7 7,0 7,4 0,6 3,2
Cam B H 224 7,5 6,6 12,75 0,87 -
Cam ng 78 5,6 8,8 10,12 0,09 3,2
Nam nh 3,8
Qut LNhn 40 4,5 - 10 0,75 -
Cam Jatta 100 6,5 5,0 12,4 0,38 -
Cam Valencia 161 8,4 5,4 11,5 0,40 -
Cam 134 7,0 5,5 13,0 0,35 -
Wasshington
Navel

26
 4. Xoi
Xoi l th qu nhit i rt ngon, c hng v tng hp ca u , da, cam.
Vit Nam. Xoi c nhiu ging, thu hoch vo thng 4 n thnh 7. C cc loi
xoi sau:
- Xoi thm: qu va, v ngt, hng rt thm.
- Xoi ct: qu va, thm ngon, gin.
- Xoi thanh ca: qu va, thm ngon
- Xoi tng: qu to, chua, n xanh chm mui t
- Xoi m: qu nh c m
Mum c kch thc nh hn xoi, v ngt, gin git chua.
Quo qu dt, u cong nh c m, v chua. Mum v quo c ri rc min
Bc.

Hnh 1.4. Qu xoi

Xoi l qu mt ht, hnh thn, v dai, khi chn c mu t vng pht xanh n
vng cam, cm qu mng nc bm chc vo hai m ht. Ht xoi to, chim 5
10% khi lng qu.
Xoi cha 76 80% l nc, 11 20% ng, 0,2 0,54% axit (khi xanh c
th t 3k,1%), 3,1 mg% carotin, 0,04% vitamin B1, 0,05% vitamin B2, 0,3%
vitamin PP. 13% vitamin C. Axit ca xoi ch yu l axit galic.

27
 Bng 2.11: Thnh phn ho hc ca Xoi
Thnh Ging xoi
phn (%) Xoi thm Xoi ct Xoi Xoi tng Xoi m
Thanh ca
Cht kh 18,8 16,76 22,3 12,67 20,07
ng kh 3,72 3,56 3,27 - 3,16
Sacaroza 8,81 10,06 12,6 - 12,09
Axit 1,44 0,39 0,27 - 0,42
Protein - 0,43 0,73 0,69 0,71
Lipit - - - 0,08 0,15
Xenluloza - - - 0,93 0,59
Tro 0,32 0,47 0,86 0,83 0,39

5. u
u l cy nhit i kh c bit. Qu u xanh c dng nh mt th
rau, c cha papain mt enzim thu phn protein. Nc Malaixia trng u
thu nhn ch phm papain. Khi chn qu u c v ngt du, dng n ti, ch
bin hp, mt, ng lnh, nc gii kht. u ra qu v chn quanh nm. u
l cy lu nm. u c rt nhiu ging vi mu sc rut qu (vng, da cam,
tm), hnh dng (trnt, di) v c kch c khc nhau.
V cu to, u chn c 5% v, 18% mng rut, nm qu v ht, 77% l
cm qu. Du trong ht u kh chim 30% khi lng ht.
Trong tht qu c 85 92% nc, 8- 12% ng, 0,4 0,7% protein, 0,1
0,7% lipit, 0,04 0,1% axit, 0,6 1,2% xenluloza, 0,6 1,0% tro. ng ca u
c 48,3% sacaroza, 29,8% glucoza, 21,9% fructoza.
axit ca u rt thp, pH = 5,5 5,9, do vy c th n no u m
khng s cn rut. C hai axit chnh l axit xitric v malic, c mt t ascobic, axit a
- ketoglutaric, do vy v chua tht m.

28
 u cha 30 130 mg % vitamin C, 40 45 mg% vitamin B1, 0,2 0,8
mg% vitamin PP, 13- 17,5% vitamin carotin.

Hnh 1.5. Qu u

6. Vi, nhn, chm chm

a. Vi: l loi qu ngon, c hai loi chnh: vi thiu v vi chua.
Vi thiu: qu trn, ht nh, cm dy, v ngt m v thm, ging tiu biu
l vi Thu Lm (Thanh H, Hi Dng) thu hoch vo thng 6 v vi Ph H
(Vnh PhV) qu dt hn.

Hnh 1.6. Qu vi, nhn v chm chm

Bng 2.12: Thnh phn ho hc ca vi thiu Thanh H
ng kh: 11% Sacaroza 5,6%
kh: 17,3% Axit 0,4%
Tro 0,6% pH 4,82
Vitamin C 5,9 mg%

29
 Vi chua qu to hn, hnh tim, ht ln, ci dy nhng v rt chua, thu hoch
vo thng 4. Ngoi ra cn cc ging vi lai trung gian.
Vit Nam, vi ch c t H Tnh tr ra.
Cm vi c 84,3% nc, 0,7% protein, 0,3% lipit, 10 15% ng, 0,7%
tro, vitamin, mui khong.
b. Nhn: l loi qu qul, c nhiu ging, thuc ba nhm sau:
- Nhn ci qu to, v dy, cm kh v dy. Ging tiu biu l nhn ph
Hin v khu vc quanh ph Hin (Hng YnH).
- Nhn ng phn qu nh hn, sc v hi sm, ht nh, cm dy, v ngt
m v thm.
- Nhn tr hay nhn nc qu to, ht to, v mng, cm mng, nhiu nc, v
ngt hay nht tu theo ging.
Ci nhn kh trong ng y gi l long nhn l v thuc b, an thn. Trong
cm nhn c 77,15% nc, 1,47% protein, 0,13% lipit, 12,25% sacaroza, vitamin
v mui khong.
Bng 2.13: c im cng ngh ca vi, nhn
Ging vi, Khi Khi ng T l kh axit
nhn lng qu lng knh qu cm (%) (%) (%)
(g) ht (g) ( mm)
Vi thiu 16,1 2,0 31 70 17 0,4
Thanh H
Vi thiu 26 - - 74 19 0,55
Ph HP
Vi chua 31 7,5 36 60 15 0,9
Vi lai 23,7 5,3 33 65 16 0,6
Nhn ci 8 2,5 24 60 17 -
Nhn ng 7 2,2 22 - 24 -
phn
Nhn nc 10 3,2 27 - 19 -

30
 c. Chm chm: c hnh dng, kch c tng t vi, nhng v c gai di v
mm. Mu v khi chn t mu vng n . Cm do, trng, hng v nht hn
vi, ht trng mm. Chm chm ch trng nam b, thu hoch t thng 4 n
thng 9.
Vi, nhn, chm chm ngoi n ti cn c sy v lm hp.
7. M, mn, o
L cc loi qu hch n i.
a. M: Vit Nam l ging m tri nh, nhng hng thm, trng tp trung
vng cha Hng (M cM, H Ty). Tht m c t 1,3 2,5% axit (ch yu
l axit xitric v axit tatricc), 9,2% ng (ch yu l ng sacarozac), 0,8%
xenluloza, 0,9% protein, 0,7% tro. M c dng lm mai, ru mi, nc gii
kht (c tc dng chng nngc, gim m hi, chng mt nc, tr m, cha hen
suyn).
b. Mn: ni ting l cc ging mn Sn, mn Hu, mn Bc H, mn Tam
Hoa va khng cht li dc ht v t chua. Trong cm mn c 82 87% nc, 7
12,4% ng, 0,6 1,7% axit.
c. o: c trng cc vng cao pha bc. Trong cm tri o c 6,4%
gluxit, axit hu c (axit xitric v tatrica), 0,6% tro, 0,9% protein, 10 mg% vitamin
C. Trong ht o c 50% du, 3,5% amidalin.
Mn, o l nhng cy c pht trin mnh cc tnh min ni trong phong
tro xo i gim ngho v ph xanh t trng i trc
Bng 2.14: c im cng ngh mt s ging mn
Khi T l ng kh axit
Ging mn lng qu ht (%) knh qu (%) (%)
(g) (mm)
Mn Tam Hoa 35 7 40 12 1,3
Mn Hu 12 14 30 9,2 1,5
Mn Tm 18 8,5 34 10 2,5
Mn Chu u 25 - 40 46 - 12 0,9

8. Na
31
 a. Na (mng cum) c hai loi: mng cu ta v mng cu xim. Qu na hnh
tim, mt li, rut rt nhiu mi gm cm qu trng mu kem, mn, v ngt thm
hi ho bao quanh ht en v cng. Na c loi na dai (bc v c khi chnb) n
ngon hn na b.
Cm qu na cha 71,5% nc, 1,7% protein, 0,6% lipit, 20,8% gluxit, 1,0%
tro, 3,4% xenluloza. Trong gluxit th 72% glucoza, 14,5% sacaroza, v 1,7% tinh
bt.
b. Qu Mng cu xim: ln khong 0l,4 3,0 kg, dt, v phng v mng, c
gai nh v cng, khi chn bc v c. Cm qu c mu trng, hi x v nhiu
nc, v chua, hng thm. Hm lng ng 11 14%, axit 0,6 0,8%.
Na c trng khp nc, nhng mng cu xim ch thy Nam B. Ngoi
n ti, na cn c dng lm hp, nhng mng cu xim thng ch lm nc
gii kht.
9. i
i l cy nhit i d trng v nhanh cho tri. i c hng trm ging: i tru,
i bo, i xa l, i m, i gng, i ngh, i o,
i cht lng cao th hin hng v rt thm, ngt hi ho, thnh qu dy
va phi, rut t ht. i rt giu vitamin v pectin.
i cha 77,9% nc, 0,9% protein, 0,3% lipit, 15% gluxit, 0,3% axit, 0,5%
tro, 0,03 mg% vitamin B1, 0,03 mg% vitamin B2, 0,2 mg% vitamin PP, 130 300
mg% vitamin C.
Trong ng qu i c 58,9% frructoza, 35,7% glucoza, 5,3% sacaroza.
Trong axit c hai loi chnh l axit chnh l axit xitric v axit malic. Trong i, cng
nh na, c thch bo (l ht cng rt nh trong cm qul) do cha nhiu licnin v
xenluloza. Trong thch bo ca i c 53,9% xenluloza, 37,1% licnin, 1,5% protein,
1,05% tro, 0,92% lipit v 5,49% gluxit ho tan.
Sn phm ngon nht ca i l mt ng.
10. Thanh Long
Thanh Long thuc h xng rng, xut x Nicaragoa, c nhp vo trng
nc ta khng lu, trc tin l Nha Trang lm cnh. Vng trng tp trung
hin nay l Phan Thit (Bnh ThunB), Chu Thnh ( Long An) v G Cng (Tin
32
GiangT). Qu thanh long c xut khu t 1989 v t 1990 th din tch trng
thanh long tng nhanh.

Hnh 1.7. Qu thanh long

Tri thanh long c hnh dng ta c su ho nhng thon v di, v mu tm
n thm d bc, rut xp trng c im ht en nh nh ht vng, v nht hi
chua, nng 200 400 gam. Trong thanh long c 88,1% - 89,6% nc, 5,25 8,3%
ng, 0,12 0,23% axit, pH = 4,6 5,0, tro 0,4 0,96%. V thanh long chim 5
7% khi lng qu.
Thanh long dng n ti, ch bin hp, sinh t.
11. Qu B
Cy b cng mi nhp vo Vit Nam v rt thch hp vi kh hu Lt.
Tuy nhin b cng pht trin rt tt Ty Nguyn, ng Nai.
Tri b nng 200 400 gam, v lng mu xanh lc hay tm, hnh trn hoc
di. Khi chn, cm qu mm dng sp mu trng ng n vng ng, v bo ngy,
dy c 2 cm, bc mt ht to gia.
Cm qu b cha 73,6% nc, 1,7% protein, 0,8% gluxit, 22,8% lipit, 1,1%
tro, 13 mg% vitamin C. B l loi qu giu cht bo nht.
Qu b c n dng ti, trn vi ng.
12. Qu Da
Da l cy c du, nhng nc da li dng nh nc tri cy. Da Xim cho
nc c cht lng cao nht. Nc da cha 1- 2% ng, cc axit hu c (ch
yu l axit malicc) v rt nhiu axit amin. pht hin thy trong nc da c
cht kch thch s pht trin t bo trong nui cy m.

33
 hp nc da lu thng b bin mu do phn ng Mailard gia axit
amin v ng n.
13. Mt, su ring
a. Mt
Mt l loi qu ln nht, c qu ngng n 27 kg. C hai loi mt chnh: mt
mt (c v ngt sc nhng nhnc) v mt dai (v ngt thanhv, khng nhn).
Mt t n thuc h khc, qu nh hn mt thng, hng v thm ngon, cc
mi qu dnh vo li qu (c th rt ht mi bng cch ko cung li qu m
khng cn b i quc)
Trong thnh phn ca mi mt chn c 72% nc, 1,3% protein, 0,3% lipit,
25,4% gluxit (ch yu l fructoza v glucozac), 0,3% tro, 1,0% xenluloza, 0,3%
mg% carotin, 0,03mg% vitamin B1, 0,4% axit nicotinic, 10 mg% vitamin C. Trong
ht mt c ti 70% tinh bt, 5,2% protein, 0,62% lipit, 1,4% tro. n nhiu ht mt b
kh tiu v c cha cht c ch hot ng ca enzim tiu ho.

Hnh 1.8. Qu mt v su ring

b. Su ring
Qu su ring nh hn qu mt, v c gai nhn hn gai mt, c nm khoang,
mi khoang cha 1 3 mi gm cm qu dng kem mn, mu vng ng n vng
nht, bc mt ht to gia. Lng cm qu rt t, di 5% so vi khi lng qu.
Mi su ring rt mnh, mnh hn mt nhiu. V su ring ngt v bo.
Cm su ring cha 58% nc, 2,8% protein, 3,9% lipit, 34,1% gluxit. Cng
nh mt, khi xanh su ring c th dng lm thc n nh rau.

34
 Su ring chu c hn v c b r kho, n su, c trng t Ty Nguyn
tr vo, cho gi tr thu hoch cao nht trong cc loi cy trng hin nay.
14. Mng ct
Mng ct l loi qu rt ngon v lnh trong cc loi qu nhit i, c nhp
ni t rt lu. Ni trng mng ct tp trung Li thiu (sng bs)
Qu mng ct trn, v cng, dy t mu xanh n tm. Rut qu c 5 7 mi,
cm qu c mu t trng ng n pht hng bao bc ht km pht dc. Khi n
mng ct th nut lun c ht. V mng ct c ti 13% tanin nn l ngun thu cht
cht, l v thuc tr tiu chy trong dn gian.
Trong cm mng ct c ti 84,9% nc, 0,5% protein, 0,1 lipit, 14,03%
ng, 0,2% tro.

Hnh 1.9. Qu mng ct

Mng ct cng su ring, vi, nhn l bn loi cy nhit i ph ang c
Thi Lan, Malaixia pht trin mnh xut khu, trong khi din tch Da, Chui
gim i.
III. Cc loi rau v rau gia v
Phn ln cc th rau c ngun gc n i. Do tin b ca cng ngh sinh hc,
c nhiu ging rau n i c nhit i ho, nhng nu c trng vng c
kh hu mt hoc v ma ng xun pha bc th rau c cht lng tt hn.
1. Khoai Ty
Khoai Ty c trn 1000 ging, trong cc loi th loi rut vng c cht
lng tt nht.

35
 Hnh 1.10. C khoai ty
Trong c khoai ty c 75% nc, 2% protein, 16% tinh bt, 1,5% ng,
0,18% lipit, 1,0% tro v giu vitamin: 20 mg% vitamin C, 0,09 mg% carotin, 0,1
mg% vitamin B1, 0,07mg%, vitamin B2, 0,09 mg% vitamin PP,..
Khoai ty cn l loi lng thc chnh ca cc nc n i. T khoai ty c
th ch bin ra 200 sn phm thc phm v phi thc phm khc nhau.
2. C chua
C chua c rt nhiu ging vi hnh dng (trnt, thon, di, dt), b mt v
nhn, c mi, mu sc (, da cam, vng) kch thc v cng dng khc nhau.
C chua c cht lng tt th hin kch thc va phi, thnh qu dy, t ht,
kh cao ( 6 8%), nu n ti hi chua, lm sn phm c c cn bt nhiu,
kh cao. Lm hp dm dm cn thon di, kch thc va phi, thnh dy,

Hnh 1.11. Mt s ging c chua n ti

C chua cha 3 4% gluxit (ch yu l fructoza v glucozac, cn sacaroza ch
c 0,5%, tinh bt khng qu 0,25%), 0,25 0,5% axit (ch yu l axit malic v
xitricc), 0,8% xenluloza, 0,4% tro. C chua giu vitamin: 20 40 mg% vitamin C,
1,2 1,6 mg% carotin, 0,08 0,15 mg% vitamin B1, 0,05 0,07 mg% vitamin B2,
0,5 16,5 mg% vitamin PP, 100 165 mg% axit pantotenic.

36
 V mt cu to, qu c chua c 80 93% cm qu v dch qu, 4 10% v v
li, 2 7% ht. Ht c chua cha 30 35% protein, 17 29% lipit. Du c chua rt
thch hp n v dng cho cc mc ch k thut khc.
3. Da chut
Da chut c nhiu ging, thuc ba nhm: nhm tri nh (di 3 4 cmd),
nhm tri va ( 4 13 cm) v nhm tri di (13 40 cm). Da chut cht lng tt
l tri nh, thnh dy, c rut, t ht, ng trn 2%.

Hnh 1.12. Qu da chut

Trong da chut, cht kh ch c 5% gm 3% gluxit, 0,8% protein, 0,7%
xenluloza, 0,5% tro, cc vitamin C, A, B1, B2, PP.
Da chut ch yu n ti dng xalat, lm hp dm dm v mui
mn.
4. Ci bp
Ci bt cht lng cao phi cun cht, b l dy. Ci bp cha 1,1 2,3%
protein, 2,6 5,3% ng, 0,6 1,1% xenluloza, 0,6 - 0,7% tro, 15 17 mg%
vitamin C.

Hnh 1.13. Cy bp ci

37
 Trong cng nghip thc phm, ci bp dng mui chua, sy kh v lm
hp.
5. Sp l
Sp l c cht lng cao phi kt c li. Trong bng sp l c 89 92%
nc, 1,7 3,3% protein, 1,7 4,2% ng, 1,1 1,3% xenluloza, 0,7 0,8% tro,
31 80 mg% vitamin C.

Hnh 1.14. Sp l trng v sp l xanh

6. u H Lan
u H Lan khi cn non cha 4 5% protein, 5 8% ng, 3 5% tinh bt,
0,2 0,4% lipit, 1,5 2,0% xenluloza, 0,5% tro, cc vitamin C, B1, B2, PP v
carotin. Khi qu gi, ht u h lan c ti 20% protein, 25 mg% vitamin C, cha
cc axit amin quan trng nh lizin, triptophan, acginin, metionin. l loi thc
phm giu m, hn tt c cc loi rau, khng thua tht c.

Hnh 1.15. Qu v ht u H Lan

38
 V c trng ca u h lan l do nhiu hp cht to thnh, trong ng k
nht l axit glutamic v axetoin. Axetoin c to ra t axit pyruvic khi c vitamin
B1 xc tc. Mi c trng ca loi u ny l do nh hng ca cc cacbonin (
andehit, axeton).
Ht u trn thng c ch bin dng kh, xp kh, hp t nhin, cn
qu u c ch bin dng hp u tht.
7. u cve
u cve (mu xanh m) v u cb (mu vngm) khi non cha 3 4%
ng, 3 4% protein, 2,5 3,0% tinh bt, 0,8 1,5% xenluloza, carotin v
vitamin C.

Hnh 1.16. Qu u c ve

Ht u cve giu m, khong 20%, 50% gluxit, 2% lipit, mui khong,

vitamin B, C v carotin. Ch yu c ch bin dng hp rau t nhin.
8. Mng ty
Mng ty l cy rau c gi tr dinh dng cao, hiu qu kinh t ln. Thng
dng mng ty ti hoc mng ty ng hp nu cc mn n ti nh. C hai
loi mng ty ch yu: mng ty mu trng v mng ty mu xanh, trong mng
ty trng c gi tr cao hn.
nc ta, mng ty mi c nghin cu pht trin. Thi gian thu hoch
mng ko di t thng 4 n ht thng 6. Cy mng li dn vo cc thng 7, 8, 9.
Bp mng ty khi thu hi c chiu di trung bnh 12 15 cm, ng knh trung
bnh 1,0 1, 5 cm. Bp mng ty c t l v khong 30% (theo khi lngt), hm

39
lng cht kh ho tan trung bnh 7%, ng tng s 3%, protein 0,7%, vitamin C
14 16 mg%.

Hnh 1.17. Cy v bp mng ty

9. Ng rau
Ng rau (cn gi l ng bao t) l ging ng c s dng nh mt loi rau,
m khng phi l mt loi lng thc. nc ta ng rau mi c nghin cu
trng v ch bin, nhng sm c v tr trong ngnh ch bin rau qu, hin
c dng nhiu cho khch du lch nc ngoi, ti cc nh hng cao cp. Ng rau
l loi ng n bp giai on bao t. Thi gian t khi trng n khi thu hoch
ch 50 60 ngy, nng sut thp (t 1 2 tn t / ha), nn cn trng vi mt cao.
Bp ng c th dng n ti hoc ch bin hp. C th trng nh rau 2 3 v
trong mt nm. V ng trng t 15 thng 10 n 15 thng 12, v xun trng t 25
thng 1 n 20 thng 2. Thu hi bp non trc khi phun ru hoc mi chm nh
ru. Nu ru chuyn mu l bp gi, khng t tiu chun ch bin. Tt
nht l thu hi khi ng c chiu di bp 4 10 cm v ng knh o ch to nht
ca bp t 1,5 2,0 cm.

Hnh 1.18. Ng rau

40
 10. Cc loi nm n
Nm n l loi thc vt bc thp, d dng, khng c clorofin nn khng
quang hp c. Bp nm l dng qu th ca nm c mc ra t si nm iu
kin nhit , m v cng bc x nht nh. Nm n thu hi trong thin
nhin hoc trng trong gi th giu xenluloza.
Vit Nam c nm loi nm n c gi tr kinh t l: nm rm, nm m, nm
hng, nm bo ng, nm mo.

Hnh 1.19. Mt s loi nm n

- Nm rm mc trn rm r, b mt,..Nhng nm gn y, trng nm rm pht
tin mnh Cn Th, Sc Trng lm hp v nm mui xut khu. Nm c
mu trng ng pha en hay xm lng chut, thu hi khi cn nguyn bao, c ch
bin thnh sn phm hp, mui v ng lnh.
- Nm m mc trn gi th gm rm r v phn i gia sc. Bp nm trn
trng c gn vi cung nm ngn hnh di trng. Lt v mt s tnh min Bc
v ang trng loi nm ny. Nm m xut khu dng hp t nhin, ng
lnh hoc mui.
- Nm hng ( ph nam gi l nm ng c) l th nm mc trn h g si
vng cao. Nm c mu nu, hng thm, c trao i ch yu dng kh vi
gi rt t.
- Nm bo ng (cn gi l nm hng trngc) trng trn li ng. Cnh nm
mu trng, lch tn, x x nh san h.

41
 - Nm mo (hay mc nhh) hin nay c trng rng ri cc gia nh ngoi
thnh thnh ph H Ch Minh, gi th l mn ca g cao su. Mc nh c trao i
dng kh. C loi tai nm c mu vng gi l ngn nh, loi ny him thy.
Nm l thc phm qu, gi tr dinh dng cao, d tiu, c dng ch bin
cc mn n cao cp, cc mn n king, n chay. Nm v sn phm ch bin l loi
hng tiu th tt trong nc cng nh trn th trng th gii.
Bng 2.15: Thnh phn ho hc ca nm
Loi nm Nc (%) Gluxit (%) Protein Lipit Tro (%)
(%) (%)
Nm rm 92,39 2,61 2,66 2,24 0,91
Nm m 91,43 0,80 3,98 0,30 0,76
Nm bo 88,10 3,64 3,54 0,37 0,77
ng
Nm hng 9,5 60,00 12,50 1,60 5,30
(khk)
Nm mc 10,0 58,50 10,10 0,20 5,20
nh (kh)

11. Hnh, ti
Hnh c nhiu loi: hnh ty (c toc), hnh l (hnh hoah), hnh tm, hnh
trng,
Hnh l lm gia v v cn l th thuc dn gian cha cm cm.
Hnh c (ging trngg, tm) c trng khp nc.
Hnh ty c trng ch yu Phan Rang, mi nm hai v.
Trong hnh c 86% nc, 1,2% protein, 11% gluxit, 0,4% tro, 0,6%
xenluloza, 0,08 mg% vitamin B1, 0,01 mg% vitamin B2 v 11 mg % vitamin C.
Hnh c mi thm c trng. Trong c hnh ty c 0,015 % tinh du, trong c
hnh ta c lng tinh du cao hn. Tinh du hnh ch yu l aliin, ngoi ra cn c
plutin. ng ca hnh l manoza v mantoza. Axit hu c gm axit fomic, malic,
xitric v photphoric. Hnh c cht khng sinh mnh.

42
 Ti c v cay v hc hn hnh. Trong ti c 62% nc, 1,0% protein, 0,1%
lipit, 29% gluxit, 1,0% tro, 0,8% xenluloza, 0,16 mg% vitamin B1, 0,06 0,2%
tinh du m ch yu l alixin. Alixin vi nng 1 / 85 000 1/ 125 000 c ch
vi khun staphylococus, l, t, thng hn, bch hu. V vy ti khng ch l mt
loi gia v m cn c tnh bo qun thc phm kh cao.

Hnh 1.20. Hnh l, hnh ty v ti

12. t
t c nhiu loi khc nhau hnh dng v kch c, mu sc. t cay t hay
nhiu tu theo ging v iu kin trng. Ngoi loi t cay lm gia v cn c loi t
ngt dng lm rau.
Cht cay ch yu trong t l capxaixin ( 0,5 2%) tp trung biu b ca gi
non. Cht ancaloit ny vi nng 1/ 100 000 vn cn cay v khng b bin i
trong mi trng kim. Ngoi ra cn c capxixin ( 0,01 0,1%) xut hin khi qu
chn, c trng thi du lng l hot cht gy nng . Trong t cn c capxantin l
cht mu thuc loi carotin, vitamin C, B1, B2, axit xitric, malic,

Hnh 1..21. t cay

13. Ht tiu

43
 Ht tiu l qu chn ca cy tiu (h tiuh) c trng ch yu nam trung
b. Tiu trng (tiu st) l qu chn c loi b v ri phi kh, c ng knh t
4 5 mm. Tiu en l tiu gi phi kh c v, nn nhn nheo, t cay hn nhng
thm hn tiu s.
Tiu c v cay du, c dng trong cc mn n c tht, thu sn, l gia v
qu, ph bin trn th gii.
Trong tiu c hai ancaloit l piperin v chavixin. Piperin ( 5 9%) liu cao
c tnh c, liu thp c tc dng kch thch tiu ho, st trng. Chavixin lm cho
tiu c v cay nng. V cay ny b phn hu trong mi trng kim. Tinh du ( 1,5
2,5%) nh phelandren, cadinen, cariophilen tp trung v qu, do tiu en
thm hn tiu s. Trong tiu cn c 36% tinh bt, 8% lipit, 4,5% tro.
14. Rau thm
Rau thm cha tinh du, c dng dng ti lm rau gia v.
Mi (ng tan) c cha 1% tinh du, ch yu l linanol, d pinen, limonen,
phelandren, geranoil v bocneol.
Mi ty (ng gain) cha 0,68% tinh du, carotin, vitamin C, luteoin v
apigenin.

Hnh 1.22. Rau mi v rau tha l

Mi khng ch dng l n ti m t qu c th ct ly tinh du. Qu mi
cha 20% lipit, 2,5 6,0% tinh du.
Tha l cng cha nhiu tinh du, nht l qu ( 3 4%). Lng tinh du
trong cy cao nht khi bt u tr hoa. Thnh phn ch yu ca tinh du l d
limonen, phelandren, d cacvon v mt t parafin. Tha l c th dng dng ti

44
hay kh, c cho trc tip vo sn phm ch bin. Tha l cn dng ct tinh
du.
Hng qu c 0,4 0,8% tinh du, ch yu l estragol, linanol.
Ta t c 0,5% tinh du, ch yu l anehit perylic, limonen, pinen. Ht ta t
c 45 50% du lng mu vng.
Kinh gii c 1,8% tinh du, ch yu l d menton, d limonen

CU HI N TP CHNG
1. Trnh by c im tnh cht ca cc loi qu da?
2. Trnh by c im tnh cht ca cc loi qu cam?
3. Trnh by c im tnh cht ca qu chui?
4. Trnh by c im tnh cht ca cc loi rau?
5. Trnh by c im tnh cht ca cc loi rau gia v

45
 Chng 3: CNG NGH CH BIN RAU QU NG HP
I. Phn loi hp rau qu
C nhiu cch phn loi khc nhau, tu thuc khi nim ca ngi phn loi
hoc tu thuc trnh cng ngh, qui m sn xut ca mi nc, hoc mi khu
vc. C th phn loi mt cch tng i hp rau qu nh sau:
1. hp t rau
Gm cc dng ch yu nh sau:
- hp rau t nhin: ch bin t nguyn liu rau ti, vi dung dch rt hp
ch yu l nc mui long. Dng sn phm ny gi c tnh cht t nhin ca
nguyn liu v c coi l bn ch phm, thng c nu nng li trc khi s
dng. Nguyn liu ph bin c dng cho sn phm hp rau t nhin l c
chua qu, u qu, u ht, sp l, nm, ng ngt, ng bao t, mng ty, mng tre,
da chut bao t,
- hp rau n lin: Trong dng sn phm ny, rau c th c ch bin c
km theo hoc khng km theo tht, c. Trong sn phm thng c du thc vt,
st c chua v cc gia v. Cc sn phm tiu biu l c tm st c chua, bp ci nhi
tht vi st c chua, c tm rn xay nh vi st c chua.
- hp rau dm gim: Ch bin t rau vi dung dch rt hp c cha
ng, mui, axit axetic. Trong thnh phn gia v c rau thm, ti, t, ht tiu v
mt s gia v khc. sn phm ch yu l da chut dm gim, c chua dm gim,
gi xanh dm gim, salat (hn hp rau dm gimh)
- Sn phm c chua nghin: Ch bin t c chua nghin mn ri c c ti cc
kh khc nhau, vi hm lng cht kh trong sn phm t ti 15 32%. Bao
gm c cc dng st c chua, trong sn phm ngoi c chua nghin cn c ng,
mui, axit axetic v cc gia v.
- hp nc rau: c dng lm ung nh nc c chua, nc c rt,
nc p t bp ci mui chua.
Ngoi cc sn phm ch yu nu, cn c sn phm rau nghin dng cho
tr em, rau nghin dng cho ngi n king.
2. hp t qu
Cc dng sn phm chnh l:
46
 - hp qu nc ng: l sn phm qu (phn n cp) ng hp cng
vi nc ng, vi cc nng ng khc nhau, v c th cho thm hoc khng
cho thm axit thc phm. Tu theo ng trong sn phm, ngi ta phn bit:
+ Qu vi nc ng cc long: kh nc ng ca sn phm khng di
10%.
+ Qu vi nc ng long: kh nc ng ca sn phm khng di 14%.
+ Qu vi nc ng c: kh nc ng ca sn phm khng di 18%.
+ Qu vi nc ng rt c: kh nc ng ca sn phm khng di 22%.
Nu sn phm hn hp gm nhiu loi qu th c gi tn l qu nc
ng hn hp. Trong cc sn phm hp qu, qu nc ng c a
chung nht, v sn phm ny c cc tnh cht ging nh cc tnh cht ca nguyn
liu qu. Sn phm qu nc ng ph bin l da nc ng, mn nc
ng, l nc ng, mt nc ng, da vi hn hp, chm chm nc ng,
chm chm hn hp vi da.
- hp nc qu: nc qu cng c nhiu dng khc nhau. Nc qu p
c ch bin bng cch p ly dch qu, trong sn phm cha t tht qu. Nc
qu nghin c ch bin bng cch ch, nghin qu v trong sn phm cha nhiu
tht qu. Nc qu p c lc trong sut gi l nc qu trong, nu sn phm cn
mt t tht qu gi l nc qu c. Nc qu c c l nc qu loi b ht tht
qu ri c c c n kh 50 70%. Nc qu ch bin t nhiu loi qu
trn ln c gi l nc qu hn hp.
- Mt qu: Mt qu c ch bin bng cch nu (c cc) qu vi ng
sn phm c kh 65 70%, hm lng ng 60 65%. C nhiu dng mt
qu khc nhau:
+ Mt ming, dng ng st: ch bin t tht qu (nguyn dng hoc ct
mingn), nu vi nc ng c. Sn phm l mt khi ng st nhng ming
qu vn tn ti, khng nt by.
+ Mt kh: ming qu c nu vi nc ng c hoc ng tinh th.
Cui giai on nu, qu c hong kh hoc sy nh sn phm dng kh.
+ Mt nhuyn: ch bin bng cch nu qu nghin mn vi ng.
+ Mt ng: ch bin bng cch nu nc qu trong sut vi ng.
47
 Mt nhuyn v mt ng l mt trong nhng sn phm lu i v l ngnh
ch bin qu quan trng. N cho php tn dng mt s lng qu ln, m qu
khng thch hp ch bin cc sn phm khc. Khi nu mt nhuyn v mt ng
c s dng cc cht to ng nh aga, pectin,
Ngoi cc sn phm t qu ch yu nu trn, nhiu nc cn sn xut
hp qu ln men chua, qu dm gim.
C rt nhiu dng sn phm hp rau qu, nguyn liu a vo ch bin
rt a dng. iu kin ch bin, trnh cng ngh rt khc nhau, do vy quy trnh
cng ngh ch bin cng khc nhau. Tuy nhin c th tng qut ho cc cng ngh
ch bin hp rau qu theo mt s chung sau y:

Nguyn liu rau qu

La chn, phn loi

Ra

X l c hc

X l nhit

Vo hp

Bi kh ghp kn

Thanh trng lm ngui

Bao gi

Bo qun thnh phm

48
 II. Cc cng on c bn trong ch bin rau qu
1. La chn, phn loi
Cht lng ca sn phm ph thuc vo cht lng ban u ca nguyn liu
nn mun m bo cht lng u vo tt cn phi la chn. i vi sn xut cc
loi sn phm t rau qu th cn phi la chn theo cc ch tiu sau:
a. La chn theo h hng
Do qu trnh thu hi, vn chuyn, bo qun rau qu b h hng mc no
. Bi vy, khi ch bin cn loi b nhng phn t b h hng, su thi, dp nt.
Nhng qu b hng l ngun cha vi sinh vt, mt khc nhng qu do qu
trnh phn hu cc cht khi hng nn c th to ra cht khc khng tt nh v ng,
mi hi.
Tu thuc vo mc h hng v yu cu tiu chun ca thnh phm m
chng ta c th loi b b tng phn hoc ton phn qu .
b. La chn theo kch thc
Kch thc ca qu phn nh tnh trng pht trin ca qu c ngha l phn
nh cht lng qu. Nu trong l nguyn liu c mt vi c th c kch thc nm
ngoi phm vi kch thc trung bnh th chng t pht trin khng bnh thng.
Mc ng u v kch thc ca qu cho n v sn phm ph thuc vo
cht lng thnh phm. C loi sn phm khng yu cu cao v s ng u ca
kch thc nh: sn phm nc qu, mt qu, bt qu,..i vi nhng loi sn
phm m hnh dng, kch thc chim vai tr quan trng th s ng u v kch
thc cn phi cao, v d qu nc ng.
c. La chn theo chn
chn phn nh cht lng sn phm, nn t ti cht lng ng u
th cn phi phn loi. Da vo yu cu k thut ca mt loi sn phm chn
chn ca nguyn liu. C th da vo cc ch tiu sau:
* Mu sc: trong nhiu trng hp mu sc bn ngoi phn nh r nt
chn. Lc c th da vo cng mu sc phn loi.
* cng: dng xuyn k xc nh. Qu cng chn th cng mm nn
xuyn k xuyn cng su.

49
 * Khi lng ring: c nhng loi qu tng giai on pht trin s c s
thay i v khi lng ring.
2. Ra
Phn ln rau qu c thu hi t mi trng t nhin cho nn trn b mt
ca chng c cha nhiu vi sinh vt, trong c th c vi sinh vt gy bnh, vi
sinh vt sinh c t. Mt khc trn b mt ca rau qu cn c cc cht hu c, v
c, thuc bo v thc vt. Bi vy vic ra sch rau qu trc khi ch bin khng
th b qua.
Nc ra cn m bo tiu chun v sinh: khng c tp cht, khng cha vi
sinh vt gy bnh, c cng va phi.
Qu trnh ra c tin hnh qua hai giai on:
* Giai on ngm b: nguyn liu ngm trong nc vi thi gian ph thuc
vo loi nguyn liu, bn nhng thng t 20 pht n 2 gi. giai on ny
nhng phn t bn s ht nc, trng n lm gim lc lin kt gia cht bn v
nguyn liu. Lc cht bn d dng tch ra khi b mt qu. Thi gian ngm c
th c rt ngn bng cch s dng cc cht ty ra tng hp hoc c th ngm
trong nc nng.
* Giai on xi, ra trng: thng thng rau qu sau khi ngm b c ra
trng bng nc sch di p sut cao hoc trng bng nc sch nhiu ln.
3. Lm sch v, cc phn km dinh dng
* Lm sch v: trong nhiu trng hp nguyn liu cn c lm sch v
trnh nh hng n mu sc, mi v ca sn phm. C ba phng php lm sch
v nh sau:
+ Lm sach v bng lc c hc: gt, ch, xt.
+ Lm sch v bng ho cht: ch yu dng KOH, NaOH nng 0,1 2%.
Di tc dng ca kim lin kt protopectin b phn hu thnh pectin ho tan lm
cho v tch ra khi tht qu. Hiu qu tch v s cao khi kt hp gia ho cht v
nhit cao. Tuy nhin khi tch v xong phi trung ho ho cht cn d.
+ Lm sch v bng nhit: c th nhng qu vo nc nng hoc t trc
tip trn ngn la.

50
 * Lm sch cc phn km dinh dng nh ht, li, Tu thuc c im,
tnh cht ca nguyn liu v sn phm m c phng php loi b khc nhau.
4. p thu dch qu
p l phng php x l c hc tch thu dch qu. Hiu sut p l % dch
qu thu c sau khi p so vi khi lng nguyn liu ban u p hoc so vi
lng dch qu trong nguyn liu. c hiu sut p cao cn ch n cc yu
t nh sau:
- Nguyn liu: chn cng cao th hiu sut p cng tng. Tuy nhin nu
qa qu chn th hiu sut p li gim. Qu c cu to x xp th hiu sut p s
cao hn qu c cu to mm mng.
- K thut p: p ng k thut cng lm tng hiu sut p.
- Phng php s ch nguyn liu: mi phng php s ch nguyn liu th
c hiu sut khc nhau. Mc ch ca s ch nguyn liu l ph v t bo, gip cho
dch bo thot ra d dng hn.
Cc phng php s ch nguyn liu:
a. S ch bng cch x, nghin nh: Nu nguyn liu c x n kch
thc nht ch s cho hiu sut p cao nht. Nu khi nguyn liu c nghin
qu mn hoc qu th th hiu sut p li gim. Nu qu mn th khi p s khng c
xp. Qu th th cc t bo b ph v t. Kch thc ht nghin thch hp nht l
0,3 cm3.
b. S ch bng un nng: Khi un nng th nguyn sinh cht b ng t, t
bo b ph v nn hiu sut p cao hn. Thng thng cc loi rau qu trc khi
p c un nng n 80 850C trong 2 giy n 2 pht.
Phng php ny c u im: hiu sut p cao, cc enzim b v hot lm
mu sc t b bin i. Tuy nhin c hn ch l mt hng thm t nhin, mt s
cht b phn hu.
c. S ch bng cch lm lnh ng chm: khi lm lnh ng chm, nc
trong t bo b ng bng, cc tinh th to ra c kch thc ln nn chn p ph
v t bo dn n hiu sut p tng.
u im: hiu sut p cao, dch thu c khng b bin i mu sc, khng
mt hng thm t nhin. Nhc im l chi ph cao.
51
 d. S ch bng dng in: Khi c dng in chy qua khi nguyn liu s
lm mt cn bng ion trong t bo dn n protein trong nguyn sinh cht b bin
tnh. Mt khc dng in c th sinh ra nhit lm nhit tng ln gp phn ph
v mng t bo. Trong thc t dng dng in c u = 200 220V, I = 20 30A
chy qua khi nguyn liu trong 2 5 giy.
e. S ch bng cch dng enzim: Dng cc enzim phn hy cht keo nh
proteaza, pectinaza, protopectinaza, Khi cht keo b ph hu, mi lin kt t bo
b phn hu dn n hiu sut p tng.
5. Lm trong dch qu
Dch qu khng ch l dch bo m cn cha cc phn t ca m qu. Kch
thc v hm lng ca cc phn t ny trong dch qu tu thuc vo nguyn liu,
phng php x l v k thut p. C th phn bit cc phn t theo kch thc
sau: Ht th ln trn 10-2cm, ht mn ln t 10 -2
n 5. 10-5 cm. Dung dch
keo c cc ht vi kch thc 10 -5 10-7 cm.
Mun nc qu trong sut phi loi b cc ht l lng khng trng thy
bng mt thng, song do c h thng keo nn tch cc ht l lng gp kh khn.
V vy phi ph hu h thng keo mi lm cho dch qu trong.
Cc phng php lm trong:
a. Phng php lc th: lc th ch loi b c cc phn t c kch thc
ln.
b. Phng php lng: Dch qu cho vo thng lng, yn trong mt thi
gian nht nh cc phn t c kch thc ln lng dn xung y. Nhng phn
t ny khi lng s cun theo cc phn t nh hn m khng t lng c. Phng
php ny rt n gin, d thc hin. Tuy nhin thi gian di lm nh hng n
cht lng sn phm. Thng dng ni c nhit thp hoc s dng nc qu
lm ru vang.
c. Phng php ly tm: dng lc li tm tch cc phn t cn trong dch
qu. trong ca dch qu ph thuc vo tc li tm.
d. Phng php x l bng t st: trong thnh phn t st c cha Ca,
Mg, Al, Si,..to thnh hp cht c kh nng lm trong nc qu v dt st c tnh

52
keo, ho nc v mang in tch m c kh nng trung ho in tch dng trong
dch qu.
Thng s dng t st dng bt trn vi dch qu theo liu lng 0,1
2%. yn 3 4 gi sau lc thu c dch qu c trong cn thit.
e. Phng php lm trong bng un nng tc thi: Khi un nng tc thi
s lm cho cc protein b bin tnh lm mt v hyrat ca cc cht keo cho nn
cht leo b kt ta to thnh cc phn t cn c kch thc ln v tch ra khi dch
qu.
f. Phng php lm trong bng cch s dng enzim: dng cc enzim phn
hu cht keo lm gim nht ca dch nh enzim: pectinaza, protopectinaza.
Nu trong cc phng php khc pectin v xenluloza ch b kt ta mt phn th
khi x l bng enzim cc cht ny s b phn hu hon ton thnh cht ho tan.
ng thi nht ca dch gim i nhiu so vi cc phng php khc nn qu
trnh lc rt thun li.
Qu trnh lm trong dch qu bng enzim pectinaza c th chia thnh ba giai
on sau:
+ Giai on u: c c trng bi nht ca nc qu v gi l trng
thi b gy.
+ Giai on hai: bt u t trng thi gy n khi cn lng hon ton.
+ Giai on ba: kt thc s phn gii pectin, xc nh bng cch cho Ca2+
vo m khng thy kt ta th qu trnh kt thc.
Nc qu c un nng n 40 450C sau cho enzim vo yn trong
3 4 gi. V hot enzim bng cch un nng n 65 700C v lc trong. Hm
lng enzim thng dng l 0,2 0,4%.
6. ng ho
L qu trnh lm nh, lm ng u nhng phn t tht qu c trong dch
qu. ng ho quyt nh mt phn cht lng sn phm. V ng ho c th
ngn cn qu trnh lng ca cc phn t tht qu trong thi gian bo qun. Qu
trnh ng ho rt cn thit khi sn xut cc loi nc qu c. C th thc hin
ng ho theo hai nguyn tc sau:
+ Da vo lc c hc xe nh cc phn t tht qu: x, xay, nghin,
53
 + Dng chnh lch p sut ph v cc phn t tht qu. Thng dng my
ng ho pitng. Sn phm c nn ln p sut 150 200 at. Sau cho
snphm qua khe h nh vo khu vc c p sut thp 2 3 at. Do chnh lch p
sut ln v t ngt nn cc phn t tht qu b x nh mn v u nhau.
7. C c
Nhm mc ch gim th tch ca nguyn liu, bin nguyn liu thnh dng
bn ch phm bao qun d dng v lu hn. Khi c c hm lng cht kh
tng cao, c th c ch c vi sinh vt.
C nhiu phng php c c nc qu, tu thuc vo iu kin trang
thit b.
+ C c trong iu kin thng (p sut kh quyn): nhit c c ln
hn hoc bng 1000C . C th thc hin mi ni v d thc hin, khng yu cu
cao v thit b. Tuy nhin sn phm c cht lng thp: m sc d b bin i do
cc phn ng to mu xy ra mnh.
+ C c trong iu kin chn khng: nhit c c khong 45 - 700C, tu
thuc chn khng. Do nhit c c thp nn t nh hng n cht lng sn
phm. Trong sn xut thng dng phng php ny.
+ C c lnh ng: lm lnh ng chm, nc kt tinh v tch ra, phn cn
li l dch c hm lng cc cht ho tan cao hn. Phng php ny khng lm
bin i cht lng sn phm. Tuy nhin gi thnh rt cao nn t p dng trong sn
xut cng nghip.
8. Vo hp
L mt cng on tng i quan trng trong dy chuyn sn xut hp
rau qu.
Bao b cn c st trng, m bo tiu chun v sinh cn thit. Bao b st
trng xong cn phi s dng ngay, trnh nhim vi sinh vt.
Xp sn phm vo bao b: tu thuc loi sn phm. Nu l sn phm c hnh
dng th phi ng u v kch thc, khi lng. T l ci chim khong 50
70% khi lng tnh. Nu l sn phm lng th rt vo bao b, sao cho khong
trng trn hp t 0,5 1,0 cm.

54
 Rt dch: dch rt cn c nhit = 850C, rt xong cn ghp np ngay to
chn khng trong hp.
9. Bi kh
Nhm mc ch loi b khng kh c sn trong sn phm hoc nm trong
cc khong trng trong hp. Khng kh c trong sn phm s lm nh hng trc
tip n cht lng sn phm nh: lm gim hm lng vitamin, lm bin mu,
lm r hp kim loi.
Thc hin bi kh bng cch: chn nguyn liu trc khi vo hp. Rt nng
dch loi b khng kh trong dch, trong hp. S dng my ht chn khng ht
ht khng kh trong hp trc khi ghp kn.
10. Thanh trng
L cng on quan trng quyt nh n kh nng bo qun sn phm. V
thanh trng s tiu dit ton b vi sinh vt v enzim, gip cho sn phm khng b
h hng trong thi gian bo qun. Trong thc t c th thanh trng bng cc
phng php sau: bng nhit, in, tia bc x, ho cht. Trong cc phng php
th thanh trng bng nhit c dng nhiu nht v r tin, n gin m hiu qu
cao.
Cc loi thanh trng nhit:
a.Thanh trng pasteur: nhit thanh trng = 1000C trong thi gian ngn.
Ch dng cho cc loi sn phm m h vi sinh vt km chu nhit v tn ti dng
sinh trng. (thng sn phm c pH t 4,5)
b. Thanh trng tyldan: l thanh trng pasteur nhng c lp li t nht hai
ln tiu dit ht vi sinh vt dng nha bo.
c.Thanh trng cng nghip (tit trngt): nhit thanh trng > 1000C.
Thng dng cho sn phm c pH > 4,5
III. Cng ngh ch bin hp qu nc ng
1. Yu cu v nguyn liu
nc ta, qu nc dng c ch bin ch yu t da, xoi, chm chm,
chui, cam, vi, nhn, mn,.. Cht lng nguyn liu a vo ch bin c nh
hng quyt nh n cht lng sn phm. Nn ch dng nguyn liu ti, tt,
khng khuyt tt, c chn ph hp, c kch thc, trng thi ph hp.
55
 2. X l nguyn liu
Tu thuc vo tnh cht ca tng loi rau qu m c bin php x l khc
nhau.

Chui qu La chn Ngm, ra Bc v Tc x Ct khc

La chn chui loi b nhng qu khng tiu chun. Ra sch trong

nc c pha vi clorua (nng 5 6 mg clon / lt), ri trng li bng nc l
sch. Bc v chui theo chiu dc qu, khng lm chui b gy hay nt. Tc x
loi b, v x chui trong sn phm thng b xm en v lm cho nc ng
b c. Ct chui thnh khc, di u nhau. Chiu di khc chui c xc nh
theo c hp hoc theo yu cu khch hng.
Xoi qu La chn Ra sch Gt v Ct
Xoi c la chn loi b nhng qu khng ming
tiu chun. Ra sch
trong nc c pha clorua (nng 5 6 mg clon / lt), ri trng li bng nc l
sch. Sau xoi c gt cho sch v cng vi gn xanh, gn trng, ch bm
dp. Trong khi ch ct ming, xoi cn c ngm trong nc c pha 2% mui n
khng b bin mu. Tip theo ct xoi thnh ming c hnh dng v kch thc
theo yu cu.
Vi, nhn c x l tng t nhau theo s sau:
La chn, phn loi Ngt cung Ra qu Bc v, ly ht

Ngm canxi clorua Ra li

Vi, nhn c la chn loi b nhng qu khng tiu chun v phn

loi cho u v kch thc, chn. Sau khi ra sch, ngt tng qu, bc v, ly
ht bng nhng ng dao ly ht c ng knh 10 11 mm (dng cho nhn d) v
12 13 mm (dng cho vid). Qu vi, nhn sau khi ly ht phi gi nguyn hnh
qu, khng b v hoc rch ci qu. Qu vi, nhn sch v, ht c ngm
vo dung dch CaCl2 0,5%, vi thi gian 10 15 pht, tng cng cho ci qu
v t b bin mu. Cng c th ngm trong dung dch mui n 1%, nhng hiu qu
km hn so vi dung dch CaCl2. Sau trng li bng nc sch.

56
 Mn: tu theo tnh cht nguyn liu v kch c qu, mn nc ng c
nhiu dng khc nhau:
- Nguyn qu, khng b v, khng b ht.
- Nguyn qu, c b v, khng b ht.
- Nguyn qu, khng b v, c b ht.
nc ta thng ch bin mn nc ng nguyn qu, khng b ht,
khng b v hoc b v.
S mn nc ng nguyn qu, c b v, khng b ht c ch bin
theo s sau:

La chn, phn loi Ra qu B v Gt sa Ra li

Phn loi mn theo kch thc cho ng u. Dng bin php ho hc
bc v mn, bng cch nhng vo dung dch NaOH nng 9 10%, nhit 70
800C, thi gian 3 4 pht. Sau ra mn nhng xt bng nc sch cho trc
ht v v sch ht xt bm vo tht qu. Trong khi ch ch bin tip, ngm mn
vo dung dch mui n 1% khng b bin mu. Dng dao nh, mi nhn gt
sa qu cho sch cc mnh v cn st li.
3. Xp hp rt dch ng
Qu x l, trc khi xp hp cn ro nc v kim tra ln cui loi
b nhng qu, ming b hng. Xp vo hp, khi lng qu khi xp vo hp chim
55 80% so vi khi lng tnh ca hp. Vi sn phm qu nc ng thng
dng hp st trng vecni, l thu tinh. Sau khi xp qu vo hp, tin hnh rt nc
ng. Nc ng c chun b trc bng cch ho tan ng vo nc nng
ri un si dung dch dit trng. Trc khi rt hp cn lc k nc ng
loi b tp cht. Tu theo dng sn phm nc ng rt hp c nng 20
60% v hm lng axit xitric 0 0,5%. Nhit dch ng khi rt hp cn nng
85 900C to chn khng trong hp. Nc ng khng rt y hp m rt
cch ming hp 5 10 mm. Nu rt y hp, trong khi thanh trng p sut trong
hp c th tng qu cao, lm h mi ghp, bt np l. Rt nc ng bng tay
hoc bng my.
4. Ghp np, thanh trng

57
 Hp xp qu, rt dch ng cn nhanh chng ghp kn np. Nu ghp
chm c nhiu bt li nh qu bin mu, chn khng trong sn phm gim, vi
sinh vt nhim vo sn phm. Tt nht l dng my ghp t ng c ht chn
khng.
Hp ghp np cn nhanh chng a thanh trng, ri lm ngui nhanh.
Qu nc ng c thanh trng nhit 100 0C. Tu theo dng sn phm v
theo c hp, thi gian thanh trng thng l 15 50 pht. Lm ngui nhanh c tc
dng gi cho sn phm khng b mm nhn, gi c hng v, mu sc tt. Nu
sn phm ng l thu tinh khi thanh trng 100 0C, trong thit b thanh trng cn
to p sut i khng 1,2 at.
5. Cc ch tiu cht lng
nh gi cht lng cm quan ca sn phm qun nc ng thng
dng phng php nh gi cho im cc ch tiu ch yu l mu sc, hng v,
hnh thi v trong ca dch ng. Trong cc ch tiu , ch tiu hng v sn
phm c h s quan trng cao nht. Ngoi cc ch tiu cm quan, cn xc nh cc
ch tiu ho l ( kh, hm lng axit, khi lng tnh, khi lng qu, chn
khng trong hp, hm lng kim loi nng,..) v cc ch tiu vi sinh vt.
* Quy trnh cng ngh ch bin da nc ng
Da qu B hoa, cung Ngm, ra Ct u

t li, gt v Ly mt To hnh Chn phn loi

Chn, lm ngui Vo hp Rt dch Ghp np

Thanh trng Lm ngui Bo n Dn nhn, ng thng

Sn phm

Gii thch quy trnh

1. Nguyn liu
* Da qu: Da khng qu xanh, khng qu chn, khng su bnh, khng
dp nt, khng cn d lng thuc bo v thc vt. C th dng da Queen hoc
da Cayen
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 Tiu chun la chn (i vi da Queen)
kh tht qu = 100Bx, chn qu chn t mt hng mt n 2/ 3 v qu c
mu vng.
Da c chia thnh 3 loi:
+ Loi 1: = 700 gam / qu
+ Loi 2: 500 - 699 gam / qu
+ Loi 2: = 500 gam / qu
* ng sacaroza phi tinh khit, kh, khng vn cc, thuc ng loi 1
theo TCVN.
* Axit xitric l axit dng cho ch bin thc phm, mu trng, kh, khng ln
tp cht, tinh khit > 98%.
* Nc phi trong sut, m bo tiu chun v sinh (khng c vi sinh vt
gy bnhk, trc khun E. coli khng qu 3 t bo / lt, vi sinh vt khng qu 100 t
bo / lt), nc khng c kim loi nng, l nc mm, c pH = 7,0 7,5.
* Bao b: thng dng bao b hp st trng vecni hoc l thu tinh. Bao b
v np phi m bo v sinh, nguyn vn, kn kht.
2. La chn, phn loi
Nhm mc ch loi b cc qu khng tiu chun nh su bnh, dp nt,
thi hng, qu chn, qu xanh, qu nh,
Chn nguyn liu ng u v kch thc, hnh dng, chn to s thun
li cho cc qu trnh tip theo.
La chn theo phng php cm quan. Theo kch thc phn thnh 3 loi
nh sau:
i vi da Queen: loi 1 di > 8,0 cm, loi 2 di 7,5 8,0 cm, loi 3 di <
7,5 cm.
i vi da Cayen: loi 1 di > 9,2 cm, loi 2 di 8,2 9,2 cm, loi 3 di <
8,2 cm.
hn ch tn hao nguyn liu, c th tn dng nhng qu b h hng t
bng cch ct b phn b hng, phn khng hng c a vo sn xut.
3. B hoa, cung

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 Nhm mc ch: loi b phn tp cht khng c gi tr dinh dng, to iu
kin thun li cho cng on ra c d dng hn. C th dng dao hoc dng
tay b hoa, cung.
4. Ngm ra
Loi b tp cht bm trn b mt qu da nh: t ct, vi sinh vt, thuc bo
v thc vt nu c.
Sau khi ngm ra, da khng b dp nt, thi gian ngm ra ngn, tn t
nc. Nc ra m bo yu cu nc ch bin. Qa trnh ngm ra c thc
hin trong my ra bn chi.
Ngm dng nc c pha ho cht Cloramin B vi nng l 50 ppm, thi
gian ngm tu thuc vo bn ca da thng khong 2 10 pht. Sau 2 m
ngm phi thay nc mt ln.
Sau khi ngm xong da c chuyn sang vng ra xi loi b hon ton
tp cht bm trn b mt. Nc ra c nng Cloramin B l 50 ppm.
5. t li
Nhm loi b phn x cng khng c gi tr dinh dng, to iu kin thun
li cho qu trnh ch bin tip theo.
t li m bo cc yu cu: t ng tm qu, tch ht phn li, khng
c ln sang phn tht qu, vt t nhn, ng quy cch. Thit b t li c lm
bng inox, ng knh dao t khong 18 25 mm.
6. Gt v (chp vc)
Nhm loi b phn v x x khng c gi tr dinh dng. Da sau khi gt v
phi sch, khng cn v xanh, vt gt phi nhn v u, tht qu khng b t,
khng dp nt. Thng dng ng dao hnh tr vi ng knh l 65 80 mm. T
l ph thi trong giai on ny khong 25 27%.
7. Ct u, sa mt
L khu cui cng ca qu trnh x l c hc, nhm loi b phn km gi tr
dinh dng khng s dng c. Mt ct phi phng, vung gc vi tm qu.
Chiu dy lt ct khong 1 cm, nu v xanh cn st th dng dao gt li. Dng dao
nhn gp b mt da, vt gp phi nng trn u, trnh hin tng dp qu, vt
gp phng.
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 Cng on ny thng lm th cng nn cn nhiu nhn cng. Cng nghn
phi mang y bo h lao ng (gng tay cao sug) trnh n mn da tay. V
trong da c enzim Bromelin c hot tnh thu phn protein n mn da.
8. Ra st trng
Trong qu trnh x l c hc da b bn, c cc mnh vn bm trn b mt,
do phi ra sch trc khi to hnh. Nc ra phi l nc sch c pha ho cht
Cloramin B 50 ppm. Da x l cho vo r nha, nhng ngp trong bn cha
nc ra c pha ho cht trong 1 2 pht, vt ln bng ti n khu to hnh.
9. To hnh
C th ct khoang, ct ming nh. Yu cu cc khoanh da phi nguyn vn,
c chiu dy 1 1,5 cm
10. Chn, lm ngui
Nhm mc ch lm v hot cc enzim trnh s bin mu ca sn phm. Bi
kh to gin cho sn phm, to chn khng thun li cho qu trnh ghp kn
sau ny. lm gim th tch nguyn liu d dng xp vo hp m bo khi
lng tnh.
Thng dng ni hai v. Chn da trong nc c nhit 85 950C trong 1
pht. Lng da mi m chn khong 3 kg. Sau khi chn xong nhanh chng a
r da sang bn nc lnh lm ngui, trnh sn phm b mm. Nhit nc
lm ngui khong 35 400C, thi gian khong 3 4 pht. Yu cu nc lm ngui
phi m bo v sinh. Sau vt da ra v ro chun b cho cng on xp
hp.
11. Xp hp , rt dch, ghp kn
Bao b v np trc khi dng phi c v sinh sch (Ngm ra bng nc
Javen nng 20 30 ppmN, ra li bng nc sch, thanh trng bng hi nhit
850C trong 1 pht)
Xp da vo hp theo quy nh. T l ci / nc tu theo yu cu ca khch
hng, thng l 50/ 50, 52/ 48, 55/ 45
Xp hp thng tin hnh th cng, khi thao tc phi nh nhng trnh lm
dp nt ming da.

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 Sau khi xp xong phi nhanh chng rt dch ng. Nhit dch rt >
850C to chn khng trong hp. Dch rt c hm lng ng 16 18%,
axit 0,2 0,3%.
Cn phi tnh ton pha ch ng v axit. Cch pha ch nh sau: Cn
ong lng ng, nc, axit theo tnh ton. Pha ng vo nc, lc sch tp
cht, un si. Sau pha axit xitric vo v rt hp.
Sau khi rt dch, nhanh chng ghp kn np m bo chn khng
trong hp, trnh vi sinh vt xm nhp. Dng my ghp np ghp.
12.Thanh trng, lm ngui
Thanh trng l khu quan trng c tc dng quyt nh n vic bo qun
sn phm, v thanh trng tiu dit vi sinh vt gy h hng thc phm. Sn phm
da nc ng c thanh trng nhit 1000C trong thi gian 10 pht, vi
thi gian nng nhit l 10 pht v thi gian h nhit l 20 pht.
Sau khi ghp np xong cc l sn phm c xp vo d thanh trng v a
i thanh trng ngay, chm nht l 30 pht k t khi ghp np xong. Nu lu vi
sinh vt s pht trin lm gim cht lng sn phm.
Sau khi thanh trng xong, cho nc lnh chy trn trong ni gim nhit
xung. Sau mt thi gian dng cu nhc d sn phm ra khi ni thanh trng v
a vo b nc lm ngui. Sn phm sau khi lm ngui xong c nhit khong
35 400C. a sn phm xp vo kho bo n.
13. Bo n, dn nhn, ng thng
Sn phm lm ngui xong c lau kh nc v xp vo kho bo n. Khi
xp phi theo th t tng l sn xut d theo di v xp ln cc panet g cch ly
vi nn kho. Thi gian bo n l 15 ngy, trong thi gian bo n phi thng
xuyn kim tra theo di sn phm sm pht hin sn phm hng.
Sau khi bo n xong, sn phm c lau sch v v dn nhn mc ca nh
my, ng thng v xut xng.

IV. Cng ngh ch bin hp nc qu

1. c im chung v phn loi nc qu

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 Nhng cht c gi tr dinh dng cao nht trong qu nh gluxit, axit hu c,
vitamin, u tp trung dch qu. Sn phm nc qu ng hp c cha y
v cn i cc cht nn c gi tr thc phm cao. hp nc qu dng ung
trc tip l ch yu, ngoi ra cn c th dng ch bin cc dng sn phm khc
nh xiro qu, ru mi, ru vang, nc gii kht, mt ng,
Tu theo mc t nhin ca sn phm, phn loi hp nc qu thnh
cc loi nh sau:
- Nc qu t nhin: ch bin t mt loi qu, khng pha thm ng hoc
bt c mt ph gia no khc.
- Nc qu hn hp: ch bin bng cch pha trn hai hay nhiu loi nc
qu vi nhau. Lng nc qu pha thm chim khng qu 35% so vi lng nc
qu ch yu.
- Nc qu pha ng: nc qu c pha thm ng knh tng v v
dinh dng. C th pha thm axit thc phm tng chua.
- Nc qu c c: ch bin bng cch c c nc qu t nhin.
Tu theo phng php bo qun nc qu, phn loi nh sau:
- Nc qu thanh trng: ng vo bao b kn, thanh trng bng nhit (c th
thanh trng trc hoc sau khi ng vo bao bc).
- Nc qu lm lnh hoc lm lnh ng: nc qu c bo qun lnh
hoc lnh ng.
- Nc qu np kh CO2: nc qu c np kh CO2 c ch hot ng
ca vi sinh vt.
- Nc qu sulfit ho: bo qun bng cc ho cht c cha SO2. Nc qu
sulfit ho c coi l dng bn ch phm, trc khi s dng cn ch bin li.
- Nc qu ru ho: nc qu c pha thm ru etylic, vi hm lng
c ch hot ng ca vi sinh vt.
Tu theo trng thi ca sn phm nc qu, phn loi nh sau:
- Nc qu p dng trong: ch bin bng cch tch dch bo khi m qu
bng phng php p. Sau c lng lc loi b ht tht qu. Sn phm dng
trong sut khng c lng tht qu y bao b.

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 - Nc qu p dng c: ch bin tng t nh nc qu trong. Khc l
khng lc trit nh nc qu trong. Vn cn cha mt lng tht qu nht nh
trong sn phm.
- Nc qu nghin (thng gi l nectat) ch bin bng cch nghin mn m
qu cng vi dch bo, ri pha thm ng, axit thc phm cng cc ph gia khc.
2. Yu cu v nguyn liu
Nguyn liu qu dng ch bin nc qu c hm lng cao cc cht:
ng, axit hu c, vitamin, cht thm, cht mu,..Do vy qu a vo ch bin
cn ti tt, c chn thch hp. Nu qu cha chn s cho dch qu c hm
lng ng thp, hm lng axit cao, mu sc km hp dn v hng v km
thm ngon. Nu qu qu chn th m qu mm v b nn khi p hiu sut thu hi
thp, dch qu c nhiu bt, kh lng lc.
Kch thc v hnh dng qu t nh hng n cht lng sn phm nn
trong sn xut nc qu thng khng quy nh cht ch v kch thc v hnh
dng qu.
3. Ch bin nc qu p
a. C s qu qu trnh tch dch qu p
Tch dch qu bng phng php p, lng dch qu thu c khi p ph
thuc vo nhiu yu t, trong cc yu t ch yu l cu to ca m qu v k
thut x l nguyn liu trc khi p. nng cao hiu sut p, c th x l nguyn
liu theo cc phng php: x nh, un nng, x l bng cc ch phm enzim, lm
lnh ng, x l bng dng in,
X l nguyn liu bng cc phng php trn nhm mc ch lm cho dch
bo thot ra khi mng t bo v i vo khi nguyn liu p. Qu trnh p tip theo
nhm tch dch qu khi khi nguyn liu p. Vi cc bin php x l ti u, cc
thit b p tin tin, th hiu sut p cao cng ch t khong 80%, trong khi hm
lng dch qu trong khi nguyn liu p thng khng di 90%. tn thu dch
qu, dng phng php p trch ly: B p c trn vi nc l ri em p ln th
hai. Dch p ln th hai c trn vi dch p ln th nht. Dng phng php ny
c th nng cao hiu sut p ln khong 10%.
b. Lm trong dch qu
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 Dch qu thu c bng phng php p bao gi cng c cha mt phn m
qu. Mun dch qu trong sut, cn loi b nhng phn t keo nhn thy c.
Mun vy, cn phn hu h thng keo, cn lng xung. Qu trnh tch nc qu
ra phn cn v phn cht lng trong sut gi l qu trnh lm trong dch qu. Lm
trong dch qu c th thc hin bng cc phng php vt l, ho hc, ho keo,
sinh hc (dng enzimd).
Nc qu lc trong sut, trong qu trnh tn tr c th b c tr li hoc
c kt ta. Nh vy l do cc phn t keo cn li trong nc qu kt t vi nhau.
hn ch hin tng nc qu c lm trong cn c lm cho n nh
trong. Mun vy, c th dng nhiu phng php m phng php n gin
hn c l xc nh nhit un nng nc qu cho thch hp. Cn un nng nc
qu ti nhit cao hn nhit thanh trng nc qu. Nu un nng nhit
thp hn nhit thanh trng th khi thanh trng, prtin trong nc qu tip tc b
ng t v nc qu s b c. S xi ho cc thnh phn trong nc qu cng
gy s bin i h thng keo, khin nc qu b c. Do vy bo qun nc qu
bng kh tr (thng dng kh ccbonct) cng n nh c trong ca nc
qu. Cng c th n nh trng thi keo ca nc qu bng cch pha vo nc qu
cc cht keo c tnh n nh cao, nh dung dch pctin chng hn.
Mun nng cao cht lng nc qu, cn bi kh cho nc qu v lng
khng kh nhiu c th lm cho nc qu bin i v hng v, mu sc, v cc
vitamin trong sn phm b ph hu. hn ch khng kh xm nhp vo nc qu
trong khi ch bin, nn ch bin nc qu bng cc h thng thit b kn. Cng c
th bi kh cho nc qu bng cch un nng hoc bng cch ht chn khng.
c. Bo qun nc qu
Tu theo dng nguyn liu v tnh cht sn phm, c th dng cc phng
php bo qun nc qu sau y:
- Bo qun bng thanh trng: l phng php un nng nc qu ng
vo bao b (hp kim loih, chai thu tinh). Nhit v thi gian thanh trng thay
i tu theo dng bao b v tnh cht sn phm.
- Bo qun bng phng php rt nng: Do nc qu c hm lng axit cao
ln vi sinh vt kh pht trin c bit l vi khun tiu dit nm mem nm mc
65
khng cn nhit qu cao. Do vy un nng nc qu ln 90- 95oC trong 30 n
40 giy ri rt ngay vo bao b v ghp np tc thi. Sau ngui t nhin
ko di thi gian tiu dit vi sinh vt.
- Bo qun bng phng php v trng: un nng nc qu ln nhit
120- 130 oC vi thi gian 15 20 giy sau lm ngui tc thi xung nhit
35-50oC ri rt vo bao b trong iu kin v trng, un nng v lm ngui nc
qu trong cc thit b trao i nhit kiu ng hoc kiu bn mng. Rt nc qu
vo bao b trong h thng kn.
- Bo qun bng ho cht: Nhng ho cht c s dng bo qun nc
qu l ru etylic, kh SO2, natribenzoat, axit socbic
4. Quy trnh sn xut mt s hp nc qu p
a. Nc da
Nc da ch yu c sn xut di dng nc qu p, khng trong sut.
Dng da thuc c ba nhm, nhng da Queen cho sn phm c cht lng cao
hn v mu sc p, hng v thm v hp dn hn so vi da Cayenne v da
Ty Ban Nha.
Khng dng da qu chn hoc qu xanh, c th tn dng phn ph thi
trong sn xut da nc ng.
Da b hoa, cung v ra sch, c x nh ri p bng my p thu lc
hoc my p trc vt. Vi p sut p t 180 200 KG / cm2, thu c hiu sut p
khong 60 65%.
tng hng v cho sn phm pha thm nc ng v axit xitric c
hm lng axit l 0,5 0,6%. Sau khi phi ch em lc th ri un nng ti nhit
80 900C. Trc khi ng hp cn lc li nc da loi b kt ta. Nc
da thng c thanh trng 1000C trong 15 25 pht thu thuc kch thc
bao b.
b. Nc cam
Nc cam c ch bin di dng nc qu p pha ng, khng trong
sut.
Nguyn liu sn xut nc cam l cam chanh, cho sn phm thm ngon
v t ng so vi cc ging cam khc. Dng cam va chn ti, v qu c mu vng
66
 t 2/ 3 din tch qu tr ln. Khng dng cam qu chn v s lm gim cht
lng thnh phm.
Sau khi la chn loi b qu khng tiu chun, ra sch qu ri bc
v cng vi lp ci trng. lp v ngoi ca cam c cha nhiu tinh du, trong
thnh phn tinh du c cha limonen, di tc dng ca nhit s lm sn phm c
mi kh chu. Trong lp ci trng c cht naringin gy v ng cho sn phm.
Cam c x nh v a vo p. Nu p bng my p thu lc dng gi vi
p sut p 180 200 at, thu c hiu sut p 50 55%. Dch cam thu c em
lc th loi b mt phn tht qu. Phi ch thm ng kh ca hn hp
t 15 16%, axit (tnh ra axit xitrict) 0,8 1,0%.
Sau khi phi ch, ng nc cam vo chai thu tinh, bao b hn hp, hp st
trng vecni. Nc cam c un nng ti 100 1050C ri rt nng trong iu kin
v trng. Sau c lm ngui trong khng kh phng c nhit 2 80C.
V. Ch bin nc qu c c
Nc qu c c c sn xut bng cch c c nc qu t nhin, theo
phng php bc hi hoc phng php lnh ng. Tu theo dng nguyn liu,
nc qu c c c hm lng cht kh 40 60%. Trc khi c c cn tin hnh
lng, lc nc qu thnh phm dng trong, tng hp dn. Nu nguyn liu
cha nhiu Pectin th cn kh bt pectin trc khi c c qu trnh c c c
thun li. sn phm nc qu c cht lng cao v hng v, mu sc, th c
c bng h thng thit b c chn khng, c b phn thu hi cht thm b sung
tr li vo sn phm. Trc khi ng vo bao b, nc qu c c c un nng
v rt vo bao b nhit 70 800C. Nu sn phm ng vo bao b nh (dung
tch di 1 ltd) th cn thanh trng sn phm nhit 75 800C. Nu sn phm
ng vo bao b ln (dung tch 3 lt tr lnd) th khng cn thanh trng v sn
phm c dit trng tip tc trong qu trnh lm ngui t nhin. Bo qun nc
qu nhit khng qu 200C. C c nc qu bng phng php lnh ng da
trn nguyn tc: khi gim nhit ca dung dch cha bo ho xung di nhit
ng bng ca n th dung mi (ncn) s ng bng trc, cn cc cht ho
tan nh ng, axit, mui,.. vn dng dung dch. Khi tch pha lng khi pha
rn bng cch chit, lc, hay ly tm, s thu c nc qu c c. Thng lm
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lnh ng c c nc qu, nhit 10 n - 120C. So vi phng php c
c nc qu bng cch bc hi, phng php c c bng lnh ng tuy c tn
tht cht ho tan nhiu hn nhng sn phm c cht lng dinh dng cao v gi
c hng v tt hn. thu c sn phm c kh cao, c th kt hp c hai
cch, c c chn khng, sau tip tc c c bng lnh ng cho n kh cn
thit.
VI. Nc qu vi tht qu ( necta)
Necta c sn xut bng cch pha ch pure qu (dch qu nghind) vi
nc ng theo nhng t l nht nh. tng hng v v gi mu sc t nhin
cho sn phm, th pha thm axit xitric v axit ascobic. Hm lng pure qu c
trong sn phm dao ng t 35 70%, tu theo tnh cht nguyn liu v dng sn
phm. Necta thng c ch bin t cc loi qu kh tch dch qu bng phng
php p nh chui, mng cu, u , i, m, mn. Cng c th ch bin necta t
mt s loi rau c nh c chua, c rt, da hu. C th sn xut t mt loi qu
hoc t hn hp nhiu loi qu. C th sn xut t qu ti, cng c th sn xut
t bn thnh phm.
Quy trnh ch bin necta nh sau:

Qu Chn, phn loi Ra sch Kim tra Chn

Gt sa Ch mn Phi ch ng ho Bi kh

un nng Rt hp Ghp np Thanh trng

Bo qun sn phm

Trong quy trnh ch bin necta, nhiu qu trnh thc hin ging nh trong
quy trnh sn xut nc qu p. Do vy, trong phn ny ch trnh by cch tin
hnh mt s qu trnh ring bit ca necta, khc vi nc qu p.
a. Ch: Trong sn phm necta, ngoi dch bo cn c m qu nghin nh.
V vy, khi tch dch qu sn xut necta, ngi ta dng my ch hoc my p
nghin kiu trc xon, m khng dng my p thu lc hoc my p trc vt.

68
 b. Phi ch: Khi sn xut necta, ngi ta pha ch pure qu vi nc ng
v axit thc phm sn phm c hng v, mu sc v c thch hp. Sn
phm phi c hng thm c trng ca nguyn liu v c v ngt chua hi ho,
ph hp vi tng sn phm ring bit. Sn phm thng c kh ho tan 15
20% v axit tng ng vi axit ca nguyn liu ( 0,2 0,5%). Trong qu
trnh ch bin, cc hp cht tanin trong qu c th b oxy ho, to thnh cht
flobafen c mu xm. trnh hin tng ny, pha vo sn phm cc cht chng
oxy ho, m thng dng l axit ascobic ( vitamin C). Vitamin C va c tc dng n
nh mu sc, va tng gi tr dinh dng cho sn phm. Qu c hm lng
vitamin C thp d b bin mu hn so vi qu c hm lng vitamin C cao. Lng
vitamin C pha thm vo necta cn c ch cc enzim xc tc cc phn ng
bin mu v cn d khong 100 mg / lt sn phm. Lng axit ascobic d khng
nn qu nhiu v sn phm s c v chua gt v mi hc. Khi phi ch necta, cn
to cho sn phm c c va phi, sn phm t c cc ch tiu cm quan
khc nh mu sc, mi v. Tu theo dng nguyn liu, pha nc ng (c kh
ho tan tng ng vi kh sn phmc) vo sn phm vi t l pure qu /
nc ng bng 1/ 0,5 1/ 2.
c. ng ho: Trong sn phm necta, tch dch qu bng my ch, cc phn
t tht qu c kch thc tng i ln (khong 500 micrometk). Trong thi gian
bo qun sn phm, cc phn t ny lng xung, lm sn phm b phn lp. Do
vy cn tin hnh ng ho khc phc hoc hn ch hin tng phn lp. (kch
thc cc phn t sau khi ng ho cn 50 90 micrometk)
* Ch bin necta xoi
Nguyn liu xoi c s dng l xoi Nha Trang v mt lng t xoi Ty
Nam B . Xoi chn hon ton, v qu c mu vng, tht qu mm. Qu c
la chn, ra sch ri chn trong nc si 5 7 pht cho d bc v. Dng dao sc
gt v. em ch qua li ch c ng knh l ch 0,5 1, 0 mm pure t
mn cn thit. Phi ch pure xoi vi nc ng theo t l 1/ 1,2 1/ 1,5
(ng b sung vo dng dung dch nng 15 20%). hn ch hin
tng bin mu cn pha thm axit xitric vi t l 0,1 0,3%, axit ascobic 0,1%.

69
 Sau khi phi ch sn phm c kh trung bnh 16 18% v hm lng
axit xitric 0,15 0,3%. Sn phm c ng ho vi p sut 120 150 at. un
nng bi kh cho sn phm v tiu dit bt vi sinh vt. Dng thit b bi kh
hoc thit b c c chn khng bi kh cho sn phm, thi gian bi kh l 3 6
pht v nhit l 60 900C. sau sn phm c rt hp v ghp np tc thi.
Thanh trng sn phm 1000C, vi thi gian 25 30 pht. nh mc nguyn liu
cho 1 tn sn phm: xoi qu 850 100 kg.

VII. Ch bin xiro qu

1. C s chung
Xir qu l dch qu c pha nhiu ng, hm lng ng trong sn phm
(Bao gm ng c sn trong nguyn liu v ng b sung thmB) c ti 40 70
%. Trong sn phm cn pha thm axit thc phm. Khi c pha long, sn phm
c mu sc v hng v tng t nh nguyn liu ban u. Xir qu c th dng
ung trc tip sau khi pha long, cng c th dng lm bn ch phm ch
bin nc gii kht, ru vang, ru mi. C th sn xut xir qu t mt loi
hoc nhiu loi qu. ng pha vo xir qu c th l ng knh, ng kh
hoc mt tinh bt. Ngoi tc dng bo qun, ng cho vo sn phm cn c tc
dng lm tng v ngt. Trong mt s trng hp, ng cng c tc dng gi c
hng v mu sc cho sn phm. V chua trong xir qu ph thuc vo hm lng
cc axit hu c c sn trong nguyn liu v lng axit b sung thm, cc axit b
sung thng l axit xitric, axit tactric, axit lactic v axit malic.
Bo qun xir bng cch thanh trng nhit, bng cch lm lnh ng hoc
dng cc ho cht bo qun. Trong qu trnh tn tr di ngy, mu sc xir qu c
th b bin i nhiu v hng v c th b gim st. V vy, khi tn tr di ngy,
nn tn tr xir qu nhit thp ( 5 10 0c ). Nu cn un nng sn phm
dit trng th sau khi un nng cn lm ngui nhanh gi c mu sc, hng
v t nhin cho sn phm. Bi kh cho sn phm hoc s dng cc cht chng xy
ho nh axit ascobic anhidrit sunfur .cng c tc dng n nh mu sc, hng
v cho sn phm. Trong qu trnh tn tr, trong xir qu c th to thnh kt ta
dng xp, c th ni trn mt thong hoc lng xung y bao b, cng c khi
70
dng l lng trong sn phm khc phc tnh trng ny bng cch lc hoc x l sn
phm bng cc cht keo.
C th sn xut xir qu theo hai phng php ch yu l phng php p
v phng php trch ly. Di y trnh by qui trnh sn xut xir qu, khng qua
thanh trng nhit, theo hai phng php .
2. Qui trnh ch bin xiro qu theo phng php p
Nguyn liu qu . Nguyn liu ch yu c dng l da, cam, chanh, bi
Nguyn liu cn chn y nhng khng ng, thi. Chanh th dng tranh gi,
cha chn. Qu trnh s l qu trc khi p tin hnh tng t nh khi ch bin
nc qu .
Tch dch qu. Nh trong ch bin nc qu.
Lc. C th lc th th cng hoc lc k bng my lc ly tm hoc my lc
khung bn. Vi qu c mi, tht qu trong sn phm thng lng xung y bao b
v khng kt t nn nc qu sau khi p c th khng cn lc k. Vi nc da
cn lc k v tht qu trong sn phm thng kt t, l lng trong sn phm v lm
xu hnh thc sn phm.
Chun b nc ng: pha dung dch ng c nng 68 70%, un si,
lc, lm ngui trc khi phi ch.

Qu

Chn, phn loi

X l nguyn liu

p tch dch qu

Lc
Chun b dch Axit xitric
Phi ch
ng 70% Axit socbic
ng bao b

Bo qun sn phm

71
 Phi ch: pha ch nc ng vo nc qu sao cho kh ho tan ca
hn hp t 40%. Cn c vo hm lng axit trong nc qu, pha thm axit xitric
axit chun trong sn phm t khong 1%. Ring xiro chanh khng cn b
sung axit. Axit socbic c pha vi t l 0,1 0,15% so vi khi lng sn phm.
Khi phi trn y cc thnh phn, khuy trn k cho ng u.
ng bao b: Sn phm phi ch xong cn ng ngay vo bao b nh chai,
l thu tinh, chai nha, hoc cc thng c dung tch ln bng thp khng g. y
kn bao b v hn ch sn phm tip xc vi khng kh.
Bo qun sn phm: C th bo qun sn phm nhit phng hoc
nhit lnh ( 5 100C). Sn phm bo qun trong kho lnh c cht lng cao
hn so vi bo qun iu kin thng.
3. Qui trnh ch bin xiro qu theo phng php trch ly

Qu

Chn, phn loi

X l nguyn liu

ng knh Ngm trch ly Axit xitric

Axit socbic

Tch xiro Qu sn xut

mt qu
Lc

ng bao b

Bo qun sn phm

Nguyn liu: dng sn xut xiro qu theo phng php trch ly l cc loi
qu kh p ly dch nh m, mn. Nu khng c phng tin p tch dch qu,
cng c th p dng phng php trch ly cho cc dng nguyn liu khc nh da,
cam,
X l nguyn liu: Cc qu trnh la chn, ra qu tin hnh tng t nh
trong ch bin nc qu.
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 Ngm trch ly: Ngm qu x l vi ng knh. Trc khi ngm, cn ry
k ng loi b tp cht. Lng ng s dng theo t l: khi lng ng /
khi lng qu = 0,7 / 1 n 1 / 1.
C mt lp nguyn liu li ph mt lp ng knh. Dn dn dch qu tit
ra, ho vi ng to thnh xiro qu. C th khuy nh cho ng tan. Sau thi
gian 7 10 ngy, khi ng tan ht, tch xiro, pha axit socbic v axit xitric (nu
cnn). Lng axit socbic s dng l 0,1 0,15% so vi tng khi lng ng v
khi lng qu a vo ngm trch ly. Sau khi pha axit, tr li xiro vo qu,
tip tc ngm trch ly. Trong qu trnh ngm trch ly, khng cho sn phm b ln
men nhm gi c hng v v mu sc t nhin ca sn phm.
Tch xiro: Sau thi gian 45 60 ngy, tch xiro khi qu. Phn qu c th
tn dng nu mt.
Lc: Lc phn xiro tch loi b tp cht v mt phn tht qu.
ng bao b, bo qun: tin hnh tng t nh i vi xiro qu sn xut
theo phng php p.

VIII. Cng ngh sn xut hp mt qu

1. C s l thuyt
Mt qu l cc sn phm ch bin t qu ti hoc qu bn ch phm M
(pur qu, nc qu, qu sunfit ho), nu vi ng n kh 65 - 70%.
ng cho vo sn phm khng ch tng ngt v tng dinh dng m cn
c tc dng bo qun sn phm. Trong sn phm c hm lng ng cao, nhng
t bo vi sinh vt trng thi co nguyn sinh nn b ngng hot ng. V vy c
nhiu loi mt qu khng cn thanh trng m vn bo qun di ngy c. Mt s
dng mt c hm lng ng tng i thp, cn phi thanh trng vi ch
mm (nhit khng cao, thi gian khng di), ch yu dit nm mm, nm
mc. Mt qu c hm lng axit cao nn cc vi khun khng hot ng c.
Phn ln cc dng mt u c ng nht nh. Cht to ng c sn trong
qu l pectin. Trng hp cn tng ng cho sn phm, c th dng thm pectin
bt, pectin lng hoc aga. Pectin ng tt trong dch ng vi axit khong 1%,
tng ng vi pH =3,2 - 3, 4. Aga c sn xut t rau cu c ng cao, vi

73
nng 0,2% n c kh nng to ng m khng cn c mt cc ng v axit.
Nu c un nng lu trong mi trng axt, ng ca aga b gim. Aga t tan
trong nc nhng n ht v trng n. Trong nc nng n to thnh dung dch
keo v to ng. ng cho vo mt cng c tc dng to ng cho sn phm.
S d ng c tc dng lm ng l do ng c tnh cht hirt ho. Phn t
pectin c nhng phn ho nc v nhng phn k nc. S c mt ca v nc
quanh cc phn ho nc ngn cn s kt hp gia cc phn t pectin. ng c
tc dng khc phc s cn tr . Ngoi ra, ng cn c th kt hp vi pectin v
to ng. pectin ng tt, nng ng cn t gn nng bo ho (vi
sacaroza, nng l 65% ). C th thay th mt phn sacaroza bng glucoza
qu trnh to ng xy ra nhanh hn v trnh hin tng li ng trong mt.
Trong qu trnh tn tr mt qu, cng nh mt s sn phm th ng khc, sn
phm dn dn b bo ho. Khi y trn mt sn phm xut hin nhng git nc
ng, sau dn dn trong khi mt b va. H thp nhit bo qun s lm mt
mau b va. Cc yu t khc nh hng n hin tng va l axt ca sn
phm, mc nhim tp cht v cc tc ng c hc ti sn phm. Nu sn phm c
hm lng axit cao ( pH thp hn 2,8), hoc cha nhiu to cht v chu tc
ng c hc nhiu th d b va hn.
V phn loi, mt qu c nhiu dng khc bit m cc dng ch yu l: Mt
ng hay nc qu ng, mt nhuyn, mt ming ng, mt rim., mt kh.
2. Mt ng
Mt ng c sn xut t nc qu hoc xiro qu. Dng nc qu v xiro
qu dng trong. Nu nc qu c bo qun bng cch sunfit ho, trc khi
nu mt cn kh SO2 trong nc qu hm lng SO2 trong mt khng qu
0,025%. Tu theo nht ca nc qu v ng ca sn phm m c pha hoc
khng pha thm pectin.
a. Mt ng khng pha pectin
Trc ht, cn xc nh nht ca nc qu tnh ton lng ng
cn dng v xc nh kh ca sn phm. nht ca nc qu cng cao th
hm lng pectin trong nc qu cng cao, nn cn a nhiu ng vo sn
phm. Khi y sn phm d ng nn kh (lin quan n c) ca sn
74
 phm khng cn cao lm. Bng sau trnh by s lin h gia nht tng i
ca nc a vo mt vi lng ng cn s dng v vi kh ca sn
phm mt qu.
Bng 3. 1: Lin h gia lng ng cn dng vii nht tng i ca
nc qu v vi kh sn phm.
nht tng i Lng ng cho kh ca sn
ca nc qu, Ns/m2 vo mt phn nc qu phm mt qu, %
5 0,515 69,7
6 0,624 69,2
7 0,691 66,7
8 0,749 66,0
9 0,800 66,0
10 0,846 65,5
11 0,887 65,2
12 0,925 65,0

Nc qu lm trong c un nng trong ni hai v ti nhit 30 - 400C

ri ho tan ng. Sau un si dung dch, nu c bt xut hin cn ht b bt.
C c sn phm n kh 65 - 75%, sau lm ngui sn phm xung nhit
75 800C. Cng c th pha thm axit xitric vo sn phm. Dng l thu tinh hay
hp st sn vecni ng sn phm, ghp np vi chn khng 150 - 200
mmHg. V sn phm c kh cao nn khng cn thanh trng. Trong qu trnh tn
tr sn phm khng nn lc, o nhiu khi nh hng n ng ca sn
phm. Sn phm phi l mt khi ng ng nht v mu sc, v trng thi, khng
b va, khng c bt kh v c hng v c trng ca nc qu nguyn liu.
b. Mt ng c pha pectin hoc aga
Lng pectin s dng khng cao qu 3,5%, so vi khi lng nc qa (Tnh
ra pectin kh). Pectin c s dng dng bt, ho tan trong nc lnh theo t l
1: 19 (theo khi lng) v trong vng mt ngy m cho pectin ngm nc v
trng n. Sau ho tan pectin trong nc m v khuy u. Pha penctin vo
xiro qu ngay sau khi kt thc qu trnh nu mt. Cc qu trnh khc cng tin

75
hnh nh cch nu mt khng pha pectin. Nu dng aga, ngm aga kh vo nc
lnh trong 1h cho trng n ri ho tan vo nc. un nng nc qu ti 40
500C ri ho ng kh ry k vo. un xiro ti si, si trong 2 - 3 ph ri h
nhit xung 80- 850C, ng thi ho aga vo mt tng ng cho sn
phm. Sn phm c hm lng cht kh 50 - 55% (trong hm lng ng l
42 - 43%), hm lng aga 2%. axit chung ca sn phm cn t 0,4 0,7%,
tng ng vi pH = 3, 8. Mt ng c aga cn c thanh trng v sn phm c
hm lng cht kh thp.
3. Mt nhuyn
Mt nhuyn c sn xut t pure qu ch mn, nu vi ng. C th nu t
qu ti hoc qa bn ch phm. C th nu t mt loi qu hoc hn hp nhiu
loi qu. Tu theo c ca sn phm m quy nh t l ng pha vo pur qu.
Mt nhuyn c, ng trong khay g, yu cu c c cao hn mt nhuyn
thng, ng hp hoc ng l thu tinh. T l ng s dng khi nu mt nh
sau:
Nguyn liu Mt nhuyn thng Mt nhuyn c
Puree ( kh 12%) kg 120 - 130 150 - 180
ng knh, kg 100 100

Tuy cc dng mt c c khc nhauT, vi t l phi ch khc nhau, nhng

u c ca thnh phm ging nhau l 66- 67%. tng cho sn phm c th
pha thm pectin hoc aga. Tin hnh nu mt nhuyn trong ni h, kiu hai v,
cng c th nu bng cc thit b c c chn khng. Nh c hm lng ng
cao, mt nhuyn t n mn kim loi nn c th nu mt vi thit b bng ng
khng m. Mt nhuyn c c cao, do vy dn nhit km. m bo sn
phm bc hi mnh khi nu, trong ni nu cn c b phn khuy o. Nu nu mt
bng ni mu kiu h, nhhit si cao ( 103- 1040C) nn ph hu cc cht mu,
ph hu pectin v to thnh phn ng menlanoidin. Ngoi ra cn b tn tht cht
thm. Nhng yu t lm gim cht lng sn phm. tng cht lng sn
phm, nu mt trong cc thit b c c chn khng. Do c nhit si thp, sn
phm c mu sc, hng v tt hn so vi sn phm nu trong ni hai v h.
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 a. Cch nu mt trong ni hai v h.
Sau khi cho pure qa vo ni, cho cnh khuy hot ng. Khi pure qu t ti
kh 16 18% th cho ng vo (ng l ng tinh ch v c ry k)
v nu tip tc cho n khi t yu cu. Nu pur qu qu c th ln u ch cho
1/2 lng ng vo. Khi sn phm t kh 40 45% mi cho nt lng
ng cn li vo. Nh vy s rt ngn c thi gian nu. Nu dng qu bn ch
phm c sunfit ho, v cn kh SO2 nn tin hnh nu pur trc, sau mi cho
ng vo qa trnh sunfit ho c thun li. Trong nhiu trng hp, khi
nu mt khng dng ng tinh th m dng dung dch ng c nng khong
70%.
b. Cch nu mt nhuyn trong thit b c c chn khng.
Trc tin cn tin hnh sunft ho cho pur qa v trn ng ni nu
h (np), sau cho mi cho hn hp vo thit b chn khng c c chn
khng 600 - 670 mm Hg.
Trc khi c c chn khng, cn un si hn hp trong p sut kh quyn
trong vi pht dit vi sinh vt. Sau ny khi sn phm ng vo bao b khng
cn thanh trng. Cng c th lm cch khc l sau khi nu mt xong mi a
nhit mt ln 1000 C.
Bao b ng mt nhuyn c th l thng g c dung lng ti 50 kg, khay g
dung lng 15 - 20 kg, hoc ng vo hp st, l thu tinh. Trc khi ng mt
vo thng cn lm ngui mt xung nhit 50 0C. Nu khng lm nh vy vi
khi lng ln nn mt s lu ngui, b sm mu v c hng v km. C th lm
ngui mt ngay trong ni c c chn khng, hoc trong thit b lm ngui chn
khng vi chn khng 600- 670mm Hg. Mt ang nng nhit 100 - 1040C
trong iu kin chn khng s si tc thi, khi y nc bc hi v thu nhit, lm
cho sn phm ngui i nhanh chng. gim hao ht ca mt do ngm vo thng
g, lt thng bng polietylen, hoc trng mt lp mng parafin ln mt trong ca
thng. Nu mt ng vo bao b ln dung lng trn 10kg, th khng cn thanh
trng. Nu mt ng vo bao b dung lng di 1kg th cn thanh trng 100 0C.
Bo qun mt nhuyn nhit 10 150C, vi m tng i ca khng kh
trong phng bo qun 75 - 80%.
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 4. Mt ming ng
Mt ming ng c sn xut t qa ti hoc qu bn ch phm (sunfit
ho, lnh ng), dng nguyn qu hay dng ming nu vi ng. Trong sn phm
c th pha thm axit thc phm, pectin. Quy trnh ch bin mt ming ng theo
s sau:
Nguyn liu

La chn, phn loi

Ra

Gt v, b ht

Ct ming

Chn

Nu vi ng

ng bao b ln ng bao b nh

Thanh trng

Thnh phm
Sau khi la chn, phn loi v ra sch, qa c gt v, b ht. Tu theo c
qu to hoc nh m ct thnh ming hoc nguyn qu. Sau chn qu trong
nc si hoc trong dung dch nc ng long un si. Chn qu nhm mc
ch chuyn ho protopectin khng ho tan thnh pectin ho tan tng ng
cho sn phm.Vi qu sunfit ho chn cn c tc dng kh bt SO 2 trong qa. Sau
, nu qu chn vi ng tinh th, hay nc ng c nng 70 - 75%,
theo t l:

Qu =
1
- 1
ng kh 1 1,5
C th nu mt trong ni hai v h hoc trong thit b c c chn khng.
Cch nu mt tin hnh ging nh cch nu mt ng. Nu sn phm dng
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khng thanh trng, ng trong bao b ln th nu n kh 72%. Trc khi ng
vo thng g, cn lm ngui mt xung nhit 50 - 600C. Vi cc loi mt km
ng (mt m, mt du ty,), th c lm ngui xung nhit 400C. Nu mt
ng vo hp st, l thu tinh (dung tch ti 1 lt) th nhit mt lc ng bao b
l 700C tr ln v thanh trng 1000C. Thi gian thanh trng 30 ph, tu theo kch
c v cht liu bao b.
5. Mt rim
Mt rim c sn xut bng cch nu qa vi ng kh hoc nc ng,
sao cho qu trong mt khng b nt. Nc ng trong sn phm cn c snh
nhng khng ng m cn tch khi qu. T l qu/ nc ng trong sn phm l
1/ 1. Nguyn liu a vo chn cn t chn v qu cha chn s cho sn
phm c hng v km v khi nu nt qu s b teo nhiu, ch ph nguyn liu cao.
Qu cha chn cn lm cho nc ng trong sn phm d b ng li. Cng
khng nu mt rim t ng qu qu chn v nh vy qa d b nt.
Qu a vo ch bin c phn loi v phn c cho tng i ng u. Sau
qu c ra sch, gt sa ri tu dng nguyn liu m x l bng cch chn,
chm l hoc cn cho dp qu. X l qu nh hng nhiu n qu trnh nu mt
v cht lng mt. Chn hoc chm l nguyn liu lm cho nguyn liu ngm
ng nhanh v rt ngn c thi gian nu mt. Trong sn phm, qu cn c
ngm ng u v mt phn dch qa s chuyn vo nc ng. Qu trnh nu
mt rim cn tin hnh sao cho nguyn liu khng b bin dng v c th gi
nguyn th tch. Nu trong khi nu qu b gim th tch nhiu th khi nu xong b
teo, cng li. Ngoi ra, qu ngm t ng, c t trng thp nn c th b ni trn
nc ng trong sn phm. Ch tiu c trng cho ngm ng ca qa l
hm lng cht kh. Vic nng cao hm lng cht kh trong qu khi nu mt l
do hai qu trnh xy ra song song: qu trnh ng ngm vo m qu v qu trnh
nc trong qu thot ra. Nu mt cn tin hnh sao cho ng ngm vo nhanh v
nc thot ra chm. C nh vy qu mi khng b gim th tch nhiu, s ngm
ng nhiu cho sn phm c cht lng cao. m bo cho qu ngm ng
n bo ho m khng cn nu mt qu lu (s lm qu b nt), ngi ta ngm qu
x l vo nc ng vi thi gian 3 - 4h. Nng nc ng ngm qu l
79
40- 70%, tu theo dng nguyn liu. C hai cch nu mt: nu mt lin tc mt ln
v nu mt gin on nhiu ln. Cch nu mt gin on nhiu ln lm cho ng
ngm vo qu u hn, do vy cht lng sn phm s cao hn.
a. Cch nu mt mt ln trong ni hai v h
Ni nu c ch to bng ng hoc bng thp khng g, dung tch di
35 lt, vi lng sn phm nu trong ni l 12 kg. Khng nn dng ni nu c ln
hn v thi gian nu s ko di v qu b bin dng nhiu. Cch nu mt ln
thng p dng cho cc loi qu d ngm ng v t b nt.
Cch tin hnh nh sau: Cho qu ngm nc ng cng vi nc ng
vo ni ri nu cho n khi ra sn phm. Khi nu, iu chnh nhit cho nc
dng ch si rt nh. Cn c vo hm lng cht kh xc nh thi im kt
thc qu trnh nu mt. Nu mt ng vo bao b h (thng g) th nng nc
ng khi nu xong l 75%, sau khi khuch tn nng trong nc ng l
70%, chnh v hm lng cht kh trong nc ng v trong qa khng qu
1%. Nu mt ng vo bao b kn c thanh trng th nng nc ng sau khi
nu mt l 70 - 72%, v hm lng cht kh trong sn phm l 68 %. Thi gian
nu mt khng c ko di qu 40ph.
b. Cch nu mt gin on nhiu ln trong ni hai v h.
Cch nu tng t nh cch nu mt ln. Cho nguyn liu x l v nc
ng vo ni nu ri un si trong vi pht. Khi qu t ti si ca dch qu,
ngng nu v qu cng vi nc ng ra thng cha ri lu trong thi
gian 5 - 24h, tu dng nguyn liu. Trong khi lu nh vy nng cht kh trong
qu v nc ng dn dn cn bng nhau. Sau thi gian lu trong thng cha, li
cho qu v nc ng vo ni, nu si nh trong vi pht ri li ra thng cha.
Chu k c lp li 4 - 5 ln. Tng cng thi gian nu ca cc ln khng c
qu 30 ph. S ln nu cn xc nh cho ph hp vi tng loi qu.
c. Cch nu mt trong ni chn khng.
Qu v nc ng c ht vo ni to chn khng 150 - 300 mm Hg.
Nu mt p sut hi 1,2 - 2,0 at, thi gian nu 5 - 20ph, tu theo dng nguyn
liu. Sau khi nu xong trng t t nng chn khng trong ni ln 400 - 600
mm Hg lm ngui mt (thi gian nng chn khng 5 - 6 ph). Khng nng
80
chn khng qu nhanh v s lm hi nc bc hi qu mnh, qu b bin dng. Sau
khi lm ngui, h chn khng trong ni ri tip tc nu. Chu k nu - lm
ngui c lp li 2 - 5 ln, tu theo dng nguyn liu. Nu mt trong thit b chn
khng l cng ngh tin tin v cho sn phm c cht lng cao. Mt nu xong,
hm lng cht kh trong nc ng cao hn trong qu.Trc khi ng vo bao
b, ngm qu trong nc ng vi thi gian 12 h. Mt c ng hp kim loi,
hoc ng l (nha, thu tinh). Hoc ng thng g. Bao b sau khi ra sch cn
c sy kh khi lm long nc ng trong sn phm. Mt ng hp hay
ng l c thanh trng 1000C vi thi gian 10 - 20 ph. Nu mt ng thng,
khng thanh trng th cn bo qun lnh 10 200C. Nhit bo qun thp hn
c th lm cho mt b li ng, cn nhit bo qun cao hn c th to iu
kin cho vi sinh vt hot ng lm hng mt.
6. Mt kh
Mt kh c ch bin t qu nu vi nc ng ri sy kh sn phm
t kh ti 80%. Mt ngoi ming mt to thnh mt mng trng c. Cch x
l nguyn liu tng t nh khi x l nu mt ming ng. qu khi b nt,
chn qu trong dung dch phn chua. mt ngm ng nhiu, nu mt theo
phng php gin on nhiu ln, tng t nh nu mt rim. Cng c th nu mt
theo cch nu lin tc mt ln. Khi qu trnh nu mt kt thc, tch nc ng
ra, cn qu em sy nh. to lp mng trng c trn mt ngoi ming mt,
nhng mt vo dung dch ng qu bo ho, khi nhng qu ngui vo nc
ng nng s xut hin ng kt tinh di dng mt lp mng mng. Chnh
lch nhit gia qu v nc ng cng ln th lp mng cng mn. Cng c
th to lp mng bng cch khc: Khi nu mt xong ngm qu trong nc ng
ri em sy qu nhit 45- 550C trong thi gian 4 - 8h. Khi sy, nc trong
nc ng bao quanh ming mt bc hi, cn li mng ng kt tinh trn b
mt mt. Mt kh thng c ng trong hp st, hp catng c lt cht chng
m hoc ng trong ti cht do.
7. Qui trnh cng ngh sn xut mt s dng hp mt qu
a. Mt nhuyn t da

81
 Da thuc ba nhm u c th dng sn xut mt nhuyn. Yu cu v
nguyn liu tng t nh yu cu khi sn xut nc da. Da + qu c la
chn ng quy cch, c ra sch ri ct hai u, gt v, t li, sa mt tng
t nh khi x l da sn xut da nc ng. Sau da c x ti, ch mn
vi ng knh l ry 1,0 - 1, 5 mm. Sau nu pur da vi ng knh hoc
nc ng 70% (theo t l 300 kg pure da vi 100kg ng kht). C c mt
trong thit b chn khng. Lc u ht mt na lng nc ng vo ni, un
nng ln nhit 85 - 900C ri mi ht pur da vo v c c nhit 60
800C, vi chn khng 450 - 550 mm Hg. Khi kh ca hn hp trong ni c
c khong 50%, ht ni lng nc ng cn li vo ni ri tip tc c c n
kh 64 - 64% th ph chn khng. Nng nhit sn phm ln khong 1000 C
dit trng. Khi kh t t ti 66 - 67%, cho sn phm ra ni mt trng
thi nng trn 70oC c ng ri ghp np, thanh trng 100oC, vi thi gian
ph hp cho mic c hp.
b. Mt nhuyn t chui
Thng c sn xut t chui tiu hoc chui bom, vi tiu chun nguyn
liu tng t nh tiu chun cho nc chui. Pur chui my ch ra (trc khi
cht, chui c x l nh trong ch bin nc chui) c cha ngay vo thng
c sn nc ng 70%, c pha ho cht c cha SO2 hn ch hin tng
chui b bin mu. p dng cng thc phi ch nh sau:
Pur chui: 100kg
Nc ng 70%: 72.5 lt
Dung dch NaHSO3 : 0,15- 0, 20 lt
(Hm lng SOH trong NaHSO3 l 25 - 30%)
C c mt chui trong thit b c c chn khng, cch tin hnh ging nh
c c mt da. Qu trnh ng hp, thanh trng cng tin hnh tng t nh i
vi mt da.
c. Mt nhuyn t cam
Nguyn liu s dng l cam chanh, sn phm dng mt nhuyn c (ng
c thnh mt khi). Tiu chun nguyn liu cam tng t nh nguyn liu cho
sn phm nc cam pha ng. Cch x l nguyn liu cam qu cng tng t
82
nh khi sn xut nc cam. Qu bc v, x nh c a i ch vi ng knh
l ry 1,0 - 1, 5mm. tng hng v cho sn phm, pha mt t v cam vo sn
phm. Chn phn v c mu vng u, khng c m xanh. V v cam ln ci
cam nn cn kh bt v ng bng cch nh sau: Cho v cam vo ni nu ngp
nc v un si trong 30 pht, sau tho nc nng ra v cho nc mi vo v
li un si trong 30 pht. Lp li nh vy 3-4 ln, ri ra v nu trong nc
sch lun lu trong thi gian 30ph. ro nc ri em xay v cam cng vi nc
ng 70%, theo t l

V cam =
1
Nc ng 1,5
(nc ng 70n% ly trong lng nc ng cn dng nu mt). Xay
v hai ln bng my xay tht vi ng knh l thot ln lt l 3mm v 1 mm.
sn phm mt cam c ng tt, cn pha thm pectin (ly ngay trong b cam
khi ch). X l b cam thu pectin nh sau: Ra b cam trong nc sch loi
b ht. un si b loi ht vi thi gian 45ph, trong mi trng axit ( pH = 4,5)
thu phn pectin. Cng thc phi ch thu phn pectin nh sau:
B cam b ht: 100kg
Nc: 200lt
Axit xitric tinh th:3kg
Sau , ch hn hp vi ng knh l ry l 1 - 2 mm, thu c ch phm c
hm lng pectin cao.
C c mt vi t l phi ch nh sau:
Pur cam: 100kg
Nc ng 70%: 140kg
Ch phm pectin: 27kg
V cam x l: 11kg
Qu trnh c c mt, ng hp, thanh trng mt cam tin hnh tng t
nh mt da.
nh mc s dng nguyn liu ca cc loi mt ni trn nh sau (tnh ra kg
cho 1 tn sn phmt)

83
Dng mt Nguyn liu qu (kg) ng knh ( kg)
Mt da 5.500 550
Mt chui 2.000 550
Mt cam 1.600 600

IX- Cng ngh sn xut hp rau t nhin

Trn th gii, s lng rau ng hp thng nhiu hn qu ng hp, do rau
ng hp c s dng ch yu lm thc n, cn qu ng hp ch yu dng lm
mn n trng ming sau ba n. Thnh phn ho hc ca rau khc bit nhiu so vi
ca qu. Qu thng cha nhiu ng v t tinh bt trong khi a s loi rau li
cha nhiu tinh bt hn ng. Hm lng axt trong rau thp hn nhiu so vi
trong qu. Rau thng sinh trng trong t hoc gn mt t nn thng nhim
nhiu vi sinh vt chu nhit c trong t. Do vy, cng thc thanh trng cc sn
phm hp rau thng cn k hn so vi hp qu.
hp rau t nhin c sn xut t cc loi rau, ng hp cng vi nc
mui long hoc nc mui c pha mt t ng. hp rau t nhin gi c
nhiu tnh cht ban u ca nguyn liu v mu sc, hng v, thnh phn dinh
dng v c coi l mt dng bn ph phm ch bin ra cc sn phm khc
hoc nu cc mn n. Thnh phn ho hc v sinh nhit ca mt s sn
phm rau t nhin c trnh by trong bng sau.
Bng 3.2: Thnh phn mt s sn phm rau t nhin
Thnh phn ho hc % sinh
Dng sn nhit
Axit
phm Nc Protein Lipit Gluxit Xenluloza tro Kcal /
hu c
100g

C chua 94,0 1,0 0 3.1 0.3 0.3 1.3 18

nguyn qu
Mng ty 92,9 2,1 0.2 2.5 0.6 0.2 1.7 21
u H Lan 87,1 3,1 0.2 7.1 1.1 0.1 1.3 44
u cve 93,0 1,1 0 3.5 0.6 0.1 1.7 19
Sp l 95,0 0,9 0 1.5 0.5 0.1 2.0 10
C rt 88,6 1,3 0.3 7.6 0.7 0.1 1.7 40

84
 1. C chua
C chua nguyn qu: C chua t nhin (cn gi l c chua nguyn quc)
c sn xut hai dng: v v bc v. S dng nguyn liu c chua chn
u, v khng cn m xanh, ng knh qu 3- 6cm. Qu cn ti tt, t khi thu
hi n khi a vo ch bin khng nn lu qu 24h. Vn chuyn nguyn liu
trong hm g hoc st tre, dung lng khng qu 15kg, nguyn liu b gip
nt. Sau khi c la chn, phn loi, c chua c ra sch ri ch bin tip tc
nh sau:
C chua nguyn qu khng bc v: C chua qu ra sch c xp vo
hp st hay l thu tinh, khi lng qu khi xp hp khng di 50% so vi khi
lng tnh. Nhng qu c chua trong mt hp cn tng i ng u v mu sc
v kch thc. Khng xp hp qu cht qu khi b nt v. Sau rt vo hp
nc mui nng c nng 2 - 3%. Cng c th rt vo hp Pur c chua nng
thay cho nc mui. Sau ghp np hp ri thanh trng nhit 100 0C, thi
gian 25 - 40 pht, tu theo c bao b. Nu dng bao bao b thu tinh khi thanh
trng cn to p sut i khng 1,6 at.
C chua nguyn qu bc v: Qu ra sch c hp trong hi nc
vi thi gian 10-20s v qu d dng tch khi tht qu trong khi bc v.
qu khi nhn nt, qu hp xong c lm ngui tc thi bng nc l sch.
bc v c chua nhanh chng hn, c th dng cc phng php nh sau:

- Nhng vo dung dch kim ri x l bng hi nc p sut kh quyn.

- Nhng vo dung dch canxi clorua 60% nhit 1270C trong 15-16s, sau
ra sch bng nc lnh.
- Thi khng kh nng 354-3740C, vi tc 110 m /s qua c chua.
- Nhng c chua trong nc mui nhit - 100C trong 60s ri nhng ngay
vo nc m ( 650C) trong 60s, sau dng tia nc c p lc ra tri v.
C chua bc v, c xp hp (hoc lh) sau khi loi b nhng qu v
nt. Rt Pur c chua nng 95-980C cho y hp. Ghp np v thanh trng ging
nh vi c chua nguyn qu khng bc v. Qu c chua trong sn phm khng
c v nt, mu sc cn phi u v kch thc tng i ng u.
2. Sp l
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 Sp l c ch bin di dng sp l t nhin, theo s dy chuyn
cng ngh nh sau:
Nguyn liu Gt sa Ra Chn Xp hp Rt nc mui
Ghp np Thanh trng.
Nguyn liu sp l cn trng u, chc, ti tt. ng knh hoa t 7cm tr
ln ngoi c bao bng 2 - 3 lp l xanh non. Nguyn liu c la chn
ng quy cch, c gt sa loi b l bc ngoi v nhng ch bm gip, ri
ct ri nhng nhnh hoa. Sau em chn sp l ph hu cht mu, trnh lm
cho sp l c sc vng hoc xanh v loi tr cc hp cht sunfua bay hi, trnh
hin tng sn phm c mu sm (do to ra thic sunfuad) hay mu en (do to ra
st sunfuad) l phn ng gia hp cht sunfua vi thic v st ca v hp. Chn
sp l vi thi gian 2 - 3 pht trong nc si c pha 2% natri clorua v 0,05% axit
xitric. Nc v mui dng chn khng c cha mui st v mui ng, thit
b chn cn c ch to t thp khng g. gi mu t nhin cho sp l c th
ngm sp l trong dung dch c cha 0,12 - 0,15% SO2, vi thi gian 30 pht. Sau
kh SO2 bng cch chn li trong nc si. Hm lng axit sunfur t do trong
sn phm khng c cao qu 0,002%. Sp l chn cn c lm ngui nhanh
v xp hp nhanh. Trong khi ch xp hp, cn ngm sp l trong dung dch axit
xitric 0,05% hn ch hin tng bin mu. ng sp l vo hp st sn vecnin
th sn phm c mu sc p hn so vi ng vo l thu tinh. T l sp l khi xp
hp cn t 55-60% so vi khi lng tnh ca hp. Dung dch rt hp cho sn
phm l dung dch mui n ( NaCl) vi nng 2% c pha thm 0,2% axit xitric.
Nhit dung dch khi rt khng di 900C. Cn ghp np nhanh, tt nht l ghp
np c ht chn khng. Nu dung dch rt hp khng pha axit xitric th hp c
dung lng 350-500g cn thanh trng nhit dd 1160C, vi thi gian 15-20ph.
Nu trong dung dch c pha 0,2% axit xitric c th thanh trng 1100C. Nu sn
phm ng vo l thu tinh, cn bo qun iu kin trnh nh sng.
3. Nm rm, nm m
hp nm t nhin ph bin nht l nm rm, nm m. Thu hi nm cn
trnh tri ma nm khi b thm en v thi hng. La chn, phn loi nm
theo gi v theo kch thc tn nm. Nm cn non, biu hin tn nm dy,
86
chn nm mp, cho sn phm c cht lng cao hn so vi nm gi. Ch dng
nhng bp nm cn nguyn mng bc. Nm c gt b phn chn nm dnh vo
gi th ri c ra sch. tng gin cho nm ngm trong dung dch canxi
clorua 0,5% vi thi gian 10 - 15 pht. tng n hi, hn ch nm gy nt v
tng t l ci khi xp hp. Hp nm 1000C vi thi gian 5 pht. Cng c th chn
nm trong dung dch canxi clorua 0,2 - 0,4% vi thi gian 3 - 5ph, nhit 95 -
1000C. Trong thnh phn nc chn cn c th c axit xitric vi nng 0,05 -
0,10%. Axit xitric c tc dng gi mu sc t nhin v gim nh ch thanh
trng cho sn phm. Sau khi chn, lc trong dung dch chn, b sung thm gia v
lm dung dch rt hp. Gia v thng dng l mui n ( 2,0 - 2,5%), m chnh (
0,05 - 0,1%) v canxi clorua ( 0,2%). Nm chn hoc hp cn c lm ngui
nhanh, ro nc ri xp hp. T l nm khi xp hp l 70-75% so vi khi
tng tnh. Dung dch rt hp chim t l 25-30% khi lng tnh v c nhit
khng di 800C. Bao b s dng c th l hp st c sn vecni hoc l thu tinh,
cn ghp np vi chn khng 400- 500mmHg. Thanh trng nm t nhin
nhit 1210C, thi gian 15 - 25ph, tu theo c, kiu bao b. sn xut 1 tn
thnh phm cn dng trung bnh 1500kg nm ti, 1 kg m chnh, 10kg mui n
tinh ch v 6kg canxi clorua.
4. Ng bao t
Sn phm ng bao t cn c tn gi khc l ng non hoc ng rau. Ng bao t
l mt ging ng c bit, s dng khi cn rt non (do vy c tn ng bao td).
Bp ng c dng mt chi mng v ch ln bng ngn tay. Ht cn rt nh, c ch
vi milimt. Ng c gin cao, k c khi b un nng nhit cao. S dng
hp ng bao t t nhin nh mt bn ch phm, nu li thnh mn n. Cch
thc ch bin hp ng bao t nh sau: Ng c thu hi khi cn non, nguyn
b ng (v bp ngv) a v xng ch bin. ng knh bp ng, o ch to
nht khng qu 20-23 mm. Nu o ng knh bp ng bc b ng knh
khng qu 15 mm. Ng c bc sch b v b ht ru ng cng cc tp cht khc.
Sau ng c chn trong nc si 2 - 3 ph ri xp hp. Qu trnh xp hp cn
trnh lm ng gy nt. Thnh phn nc rt, qu trnh xp hp, rt dung dch,

87
ghp np, thanh trng v.v. tin hnh tng t nh i vi sn phm hp nm
t nhin.
5. u c ve
C th dng c u cve C (mu xanhm), v u cb (mu vngm). Qu u
phi non, t x, ht mm, vi chiu di trung bnh ca qu l 9 - 10mm. qu u
ti tt, thi gian t khi thu hi n khi ch bin khng nn di qu 12h. Qu c
ct b cung, tc x, ra sch ri chn trong nc ri hoc hp bng hi nc.
Thi gian chn 2 - 5 ph tu theo gi ca nguyn liu. Sau khi chn, cn lm
ngui nhanh qu khng b mm v gi c mu p. Xp hp u vi t l
khng di 60% so vi khi lng tnh ca hp. Nu ng hp dng nguyn qu
th cn xp qu ng trong hp. Dung dch rt hp c thnh phn ch yu l 3%
mui n, v c th cho thm mt s gia v nh cc sn phm hp rau t nhin
khc. Nhit nc rt khng di 800C. Thanh trng sn phm nhit 116 -
1210C, vi thi gian 15 - 30ph tu theo dng bao b.
6. C rt
S dng ging c rt ngtS, u, t x, li nh. C rt sau khi ra sch,
c phn loi v phn c theo mu sc, kch thc. Ct b nm, cung ri chn
trong nc nng 900C trong thi gian 2 - 4ph cho d bc v. C th b v bng
cch co hoc bng cch nhng c vo dung dch xt 2 - 3%, nhit khong
900C, vi thi gian 1- 2 ph ri ra sch v. Sau ct c rt thnh khc hay ming
vung c kch thc 20 -30mm, c rt nh th c th nguyn c. Sau khi xp c
rt vo hp, rt nc mui nng 2%, vi nhit 85 - 900C. Ghp np trong
iu kin chn khng ri thanh trng nhit 1160C vi thi gian 25- 30ph, lm
ngui nhanh.
7. Mng ty
S dng mng ty cn nonS, bp cha n. Vi ging mng ty trng, ton
bp mng c mu trng, khng c c mu xanh, ng knh bp mng (o ch
ln nht) khng di 0, 8cm. Mng hi xong, khn trng a vo ch bin cng
nhanh cng tt. Ngm mng trong nc sch vi thi gian 2 4h mng ngm
nc, d tc v. Dng dao nh tc v co ht v v x bp mng. Sau
mng c ct phn bp vi chiu di 10cm. Phn con li c ct khc vi chiu
88
di 4cm. Phn ui bp mng qu gi, nhiu x th loi b. Mng gt sa, c
chn trong nc si vi thi gian 1 pht ri c lm ngui nhanh. Sau mng
c xp vo hp (loi bp xp ring r vi loi khcl), xp mng vi lng 500 g
/hp. Rt nc mui 1,5%, nhit 700C. Thanh trng 1150C trong20 25 pht.
Thnh phm c t l ci ti thiu 55%, mui ti thiu 0,2%.
X. Cng ngh sn xut hp nc rau
1. Nc c chua
Qui trnh cng ngh sn xut nc c chua tng t nh sn xut nc qu
vi tht qu ( necta). S dy chuyn cng ngh nh sau:
Nguyn liu La chn Ra qu X nh un nng p ung
nng Rt hp Ghp np Thanh trng.
Dng nguyn liu c chua c chn ti v khng cn phn loi theo kch
thc. C chua cha chn s cho sn phm c v chua gt v hng cng
km. Ngc li, c chua qu chn cng lm gim hng v ca sn phm. C chua
c ra sch, x nh ri c un nng ti nhit 60 - 700C. p c c
chua vi hiu sut p cao, ngi ta dng my p - nghin kiu trc son, vi hiu
xut p cao ti 94%. Nhng v sn phm nc c chua dng ung trc tip,
khng nn qu c nn ngi ta ch p c chua n hiu sut p 60 - 70%, phn b
p tip tc em ch sn xut c chua c c. Dch c chua thu c sau khi p
c un nng ti 850C. Sau khi un nng lng khng kh trong dch c chua
gim t 5 - 8% xung cn 0,7 - 1,2% (theo th tcht). un nng cn c tc dng
dit mt svi sinh vt, gim c thi gian thanh trng sn phm. tng ng
nht v hn ch hin tng kt ta trong sn phm, c th tin hnh ng ho nc
c chua trc khi ng hp. iu chnh v c th pha thm mui n vi t l
0,5%. Nc c chua thng c ng vo chai, l thu tinh hoc chai nha, hp
st, vi dung tch bao b c th t 0, 250 n 3, 0 lt.Thanh trng nc c chua
ng hp st trong 1000C, vi thi gian 25 - 60ph, tu theo c bao b. Vi cc
dng bao b khc c th dng phng php rt v trng v khng cn thanh trng
li.
Trong qu trnh tn tr, sn phm c th b phn lp hoc l tht qu lng
xung y bao b v bn trn l lp nc mu vng hoc l tht qu phn thnh
89
nhiu lp trong sn phm lm xu hnh thc sn phm. Nu sn phm c hm
lng pectin cng cao v tht qu cng mn th sn phm cng t b phn lp.
hn ch hin tng phn lp trong sn phm, cn un nng c chua trc khi p
tng hm lng pectin ho tan, hoc thm vo sn phm 0,1% pectin v tin hnh
ng ho sn phm. Vi hiu sut p 65% - 70% th 1 tn sn phm nc c chua
cn s dng 1600 - 1650 kg c chua qu.
2. Nc c rt
Nc c rt cha nhiu ng carotinN, cc vitamin v mui khong nn
thng c s dng cho ngi bnh v tr em. Cch thc ch bin nc c rt
tin hnh nh sau: Sau khi c la chn, ra sch, gt v, ra li, ct lt ri hp
chn nhit 95-1050C, thi gian khong 10ph dit cc enzim oxi ho nhm
gi mu sc v hng v t nhin cho sn phm. Ch mn c rt bng my ch c
ng knh l li l 1, 5mm v 1, 0mm. tng hng v v mu sc cho sn
phm pha pur c rt vi nc ng theo t l 1 : 1, pha thm axit ascobic vi t
l 0,015 - 0,020%. Hn hp c ng ho vi p sut 150 -170 at ri un nng
ti nhit 60-650C v bi kh chn khng 450 - 500mm Hg vi thi gian 3 -
5ph. Sn phm c rt nng v thanh trng nhit 116 0C trong 25-30ph.
sn xut 100kg sn phm cn s dng 850kg c rt, 50kg ng knh v 0,3kg
vitamin C.
XI.Cng ngh sn xut c chua c c v xt c chua
1. C chua c c
a. Phn loi
C chua c c l mt trong nhng sn xut chnh ca ngnh cng nghip
hp rau qu. C chua c c c s dng nh mt bn ch phm. Dng nu
cc mn n trong gia nh. Sn xut c chua c c bng cch c c tht qu theo
mc c long khc nhau, sau khi loi b v, ht v nghin nh. C chua c
c thng c phn loi theo kh thnh phm, ph bin c cc dng sau:
- Pur c chua: c kh 12; 15 v 20%
- C chua c c va phi: c kh 30; 35 v 40%
- C chua c c mc cao: c kh 50 - 70%
- Bt c chua: c kh 88 - 95%
90
 Ngoi ra cn c cc dng ph bin nh sau:
- C chua nghin: c chua nghin nh ri ry b ht, v.
-"pat" c chua: sn phm c hm lng cht khng di 25%, xc nh bng
cch sy chn khng nhit 700C (hm lng cht kh khng tnh lng mui
n pha thm vo)
- "pat" c c chua: cha khng di 33% cht kh, khng k lng mui
pha thm. Ngoi ra cn c cc dng pat c trung bnh ( kh 29 33 %), pat
hi c ( kh 25 - 29%). Cc sn phm c chua c c t nhng ming vn c
chua, khng t c chua nghin mn.
Ph bin nht trn th trng th gii l c chua c c vi hm lng cht
kh 28 1%
b.Yu cu v nguyn liu
C chua c c c sn xut theo s dy chuyn cng ngh nh sau:

Nguyn liu

La chn, phn loi

Ra

Chn li

X ti

un nng

Ch

C c

ng bao b ln ng bao b nh

Ghp np, bao gi Ghp np

Thanh trng

Bo qun sn phm Bo qun sn phm

91
 Qu c chua gm c v qu, tht qu dch qu v ht. Thng chn ging c
ci dy, nhiu tht qu v t ht. Khi sn xut c chua c c v v ht l ph liu,
ch nn chim t l 2 3% ca khi lng qu. Trong ht c chua c cha nhiu
du 17 29% nn ht c th dng lm nguyn liu cho cng nghip p du. Hm
lng cht kh trong nguyn liu l ch tiu quan trng v hm lng cht kh cao
s cho sn phm c cht lng cao, chi ph nguyn liu thp, nng sut thit b
cng c nng cao, gi thnh sn phm s h.
*Gii thch mt s cng on ch yu

C chua c ra sch loi b qu khng ng qui cch cn c la chn

li, ngt b nm qu. Sau c chua c x nh bng cc thit b x ti.
un nng: C chua x ti c un nng nhm cc mc ch sau:
- Gim t l ph liu t 12% xung cn 3,5 4,0%. V khi un nng
protopectin chuyn thnh pectin ho tan, khi ch s c t ph liu hn.

- Hn ch hin tng phn lp trong sn phm, nht l vi c chua c c c

kh thp.
- Khi c c c chua nhanh si v b kh chy.
- Gp phn bi kh cho sn phm tn tht cc vitamin v hn ch hin
tng to bt trong qu trnh c c. Nu c chua c un nng ln 80 1000C
th lng carotin b tn tht s gim nhiu so vi c chua ch c un nng n
600C v cha loi b ht khng kh.
- V hot cc enzim v dit mt phn vi sinh vt. Nu c chua x ti m
khng c un nng, sau 10 pht cc enzim ph hu 70% lng pectin c trong
nguyn liu. C chua thng c un nng ti 85 900C trong cc thit b truyn
nhit kiu ng chm, kiu ng trong ng hoc bng my hp kiu trc xon.
Ch: loi b v, ht v thu c khi tht qu mn. Ch bng my ch,
li ch v cnh ch cn ch to bng thp khng g. Mc mn ca c chua sau
khi ch nh hng nhiu n qu trnh c c. C chua ch cng mn th nht
cng thp v thi gian c c cng ngn. tng mn, tng hiu sut ch v
tng nng sut my ch c th dgn 2 3 my ch t lin tip nhau. My u tin
c ng knh l li ch 1,1 1, 5 mm loi b v v ht. My th hai c
92
ng knh l li ch 0,5 0, 75 mm. V my th ba c ng knh l li ch
0, 5 mm dng lm ng u sn phm.
C chua sau khi ch c ng ho bng cc thit b ng ho. Trong qu
trnh ch, ph liu loi ra khong 3 4%.
C c: Cho c chua ch mn vo ni c c n kh yu cn. C th
dng ni c c kiu h hoc ni c c chn khng.
ng bao b: Pure c chua ng vo hp st hoc l thu tinh vi phng
php rt nng nhit 95 970C v khng thanh trng sau khi ng vo bao b.
Sau khi cho sn phm vo bao b cn ghp kn np ngay. Vi hp st hay l thu
tinh c dung tch di 3 lt, c chua khi vo hp phi nng 85 900C. Sau khi ghp
np phi c thanh trng 1000C trong 20 50 pht tu theo dng bao b. C
chua c c hm lng cht kh cao c ng trong cc ti nhiu lp: mt lp
xenlophan, mt lp giy sp v mt lp kim loi mng. Bt c chua cn ng
trong bao b kn v sn phm c hm lng ng cao, rt d ht m.
2. Xt c chua
Xt c chua l sn phm ch bin t c chua ti hoc c chua bn ch phm
nu vi ng, mui n, axit axetic v cc gia v. C nhiu loi xt c chua khc
nhau, tu theo thnh phn phi ch. Cng ngh sn xut cc loi xt khng khc
nhau nhiu. Trc ht cn nu si c chua ri cho ng vo, tip tc nu cho n
khi c kh gn t yu cu mi cho mui, gia v v cui cng cho axit axetic.
kh ca xt khi nu xong khong 30%, thi gian nu 20 45 pht. ng v
mui n cho vo xt dng tinh th hoc dng dung dch, nhng cho vo dng
dung dch tt hn v trnh c hin tng caramen ho ca ng v hn ch
c hin tng mui n mn thit b. Cc loi gia v nh qu, inh hng, ht
tiu, ti, t cho vo xt dng bt nghin mn hoc tt hn l dng dung dch
trch ly. Thnh phn phi ch cc loi xt nh sau:

93
 Bng 3.3: Thnh phn phi ch cc loi xt
(tnh cho 1000 kg sn phm)
Thnh phn Xt cay Xt cuban Xt ketchup Xt sili
Pure c chua (15%) (kg) 992 - - -
Pure c chua ( d = 1,06) (lt) - - 399 -
C chua bc v (kg) - 2115,6 - 381
ng knh (kg) 138 151,33 56,7 27
Mui n (kg) 22,8 35,03 12,7 8,6
Axit axetic ( 86%) (kg) 7,5 13 - -
Axit axetic (10%) (ltl) - - 44,5 19,0
inh hng (kg) 1,75 1,67 0,428 0,3
t ( kg) 0,94 0,56 0,425 0,227
Qu (kg) 1,75 0,39 0,71 0,07
Ht tiu (kg) 0,42 0,56 - -
Ti ( kg) 0,28 1,25 0,224 - 0,448 0,448
Hnh (kg) 88,12 88,12 11,3 16
M tt ( kg) - 1,67 0,098 0,3

* Cch ch bin dung dch trch ly nh sau: Ngm cc gia v trong dung dch
axit axetic 20% trong 10 ngy ri lc ly dung dch trong (dung dch trch lyd).
Hoc ngm gia v vi axit axetic10 %, un n 900C th dng li, yn trong ba
gi, lc ly dch trong phi ch vo xt.
Rt xt nng nhit 900C vo bao b thu tinh ri ghp np, thanh trng
nhit 1000C vi thi gian 20 25 pht, sau lm ngui nhanh. nng cao
cht lng thng b sung thm t ngt tng thm vitamin C v carotin.
3. Tng t
Trong sn phm tng t c pha nhiu c chua nn xp tng t vo cc sn
phm t c chua.
ch bin tng t c th dung t ti hoc t dng bt kh nhng t qu
ti cho sn phm c cht lng cao hn. Cng c th dng t qu kh, loi c
mu sc p, khng ln tp cht v khng b mc.
94
 Cc gia v khc dng ch bin tng t gm: ti, cc hua ti hoc c chua c
c, ng knh, mui n, tinh bt sn, axit axetic, natribenzoat, mu thc
phm, m chnh. Cc loi gia v phi c cht lngt t. Tng t c ch bin
theo dy chuyn sau:

Nguyn liu Ra sch X l Lm sch Phi ch

Nghin Ch un nng Rt chai, ghp kn
Bo n Sn phm
t ti c ra sch, ct b cung v ct b nhng phn su thi. t qu
kh cn c ngm nc ti thiu 1 gi, vi t l t / nc = 1/ 3. Ti c c bc
sch v, ct b nhng phn c khuyt tt.
Cn ong cc thnh phn tu theo cng thc phi ch tp trung vo thng
cha, trn u trc khi em nghin. Hin nay trn th trng c nhiu sn phm
tng t vi nhiu cng thc phi ch khc nhau. Di y l mt s cng thc
phi ch tng i ph bin.
Cng thc phi ch cho mt tn sn phm (tnh ra kgt)
t qu ti 200
Ti c 100
C chua c c ( 15%) 60
ng knh 250
Mui n tinh ch 50
M chnh 15
Tinh bt sn 10
Axit axetic m c (99%) 4
Natribenzoat 0,7
Phm mu 180 ppm
Nc 450

Hn hp trn c nghin nh ri ch mn vi ng knh l ry khng qu

1, 0 mm. un nng sn phm ti nhit 1000C, vi thi gian 3 pht. Sau khi un
nng, nhanh chng ng sn phm vo chai sch. Nhit sn phm khi rt chai
95
cn t 80 900C v ghp kn np ngay. C th dng chai, l bng thu tinh hoc
nha. Bo qun sn phm nhit phng, trong cc kho thong mt, sch, trnh
nh sng.
XII. Cng ngh sn xut hp rau dm gim
hp rau dm gim l cc sn phm c ch bin t rau, ngm trong nc
dm (nc dm bao gm dung dch gimn, ng knh, mui n v cc gia v).
Nc dm c tc dng lm tng hng v sn phm, cn c tc dng bo qun.
sn xut rau dm gim, c th dng gim (nng axit axetci 3 5n%),
hoc c th dng axit axetic m c pha long. Gim pha ch t axit axetic m
c c hng v chua gt, cn gim t ln men c hng v thm ngon hn.
Phn loi rau dm gim thnh cc loi sau:
- Rau dm gim t chua, c thanh trng: hm lng axit axetic 0,4 0,6%.
- Rau dm gim chua va, c thanh trng: hm lng axit axetic 0,61
0,9%.
- Rau dm gim chua gt, khng thanh trng: hm lng axit axetic 1,2
1,8%.
Nguyn liu chnh dng sn xut rau dm gim ph bin l da chut, c
chua, bp ci, c rt, Nguyn liu ph v gia v thng dng l cn ty, th l,
hnh, ti, t, ht tiu, ng knh, mui, axit axetic.
1. Da chut dm gim
Nguyn liu da chut dng dm gim rt a dng. Ph bin nht l ging
da c chiu di qu 4 11 cm, ng knh qu khng qu 3, 0 cm. Ging da qu
nh (da chut bao td) cho sn phm c cht lng cao. Da chut qu di, t
rut c th dng ch bin da chut dm gim dng khc, dng ch. Da chut
a vo ch bin cn non, ti, khng c khuyt tt, khng c mu vng (mu
vng biu hin da gi hoc hom)
Da chut sau khi phn loi c ra sch, to hnh theo yu cu ri chn
trong nc nng 600C trong 3 - 4 pht, nhm mc chph hu lp sp mng v
qu, da d ngm nc dm, da s chc v gin hn. Sau khi chn v phi lm
ngui nhanh da khi b mm. Cc rau gia v nh cn ty, th l, c rt, c th
s dng dng ti hoc dng bn ch phm, nhng dng ti cho sn phm c
96
cht lng cao hn. Da chut dm gim c th ng trong hp st hay l thu
tinh ming rng. Thnh phn khi xp hp thay i theo dng sn phm. Mt s
cng thc khi xp hp sn phm da chut dm gim.
Da chut ng hp, khu v ca Nga.
- Hp c khi lng tnh: 830 gam.
- Khi lng da chut: 425 440 gam
- Cn ty: 5 gam
- Ti: 2 nhnh
- Ht tiu: 2 3 ht
- C rt: 2 3 lt
- t: khong 1/3 1/4 qu
- Thnh phn nc dm: 1,5% ng knh, 2,0% mui n, 1,5% axit axetic.
Nc dm cn lc l v un nng. Nhit nc dm khi rt hp khng
c di 850C. V axit axetic d bay hi nn ch c pha vo nc dm ngay
trc khi rt nc dm vo hp.
Da chut nguyn qu, ng l thu tinh, khu v ca Ba Lan.
- Hp c khi lng tnh: 680 gam.
- Khi lng da chut: 400 gam
- Ht ci: 2,5 gam
- Ht tha l: 2,5 gam
- L tha l sy kh: 0,1 gam
- Thnh phn nc dm (tnh cho 100 lt dung dcht): 11 kg ng knh, 3 kg
mui n tinh ch, 2,4 kg axit axetic 98%, 0,5 kg canxiclorua, 0,03 kg keo E 412
E 410, 0, 18 lt dung dch bt ngh 10%, 0, 1 lt dung dch phm vng 5,2%, 0, 1 lt
dung dch phm xanh 0,039%, nc b sung va .
Cc thnh phn trn (tr axit axetict) pha trn u, un si 10 pht, b sung
thm lng nc cho , cho tip axit axetic ri nhanh chng rt l v ghp kn
np.
Da chut sau khi xp hp rt dung dch cn khn trng thanh trng nhit
1000C trong thi gian 10 25 pht tu theo kch thc l.
2. Gi xanh dm gim
97
 Chn gi c cht lng tt. Chiu di cy gi (k c htk) t 2,5 5, 0 cm.
Ring phn r khng di qu 1, 5 cm. Cy gi c mu trng ng t nhin, ht c
mu vng nht, r mu nu nht, khng thm en. Gia v s dng gm c t qu
ti, ti c, mui tinh, ng fknh, axit axetic.
Gi c lm sch ri chn trong nc nng 750C vi thi gian 30 giy. T l
nc chn / gi = 8/ 1. Trong nc chn c pha thm 0,3% axit axetic. Gi
chn cn c lm ngui nhanh bng nc l sch.
ng gi vo hp c khi lng tnh 850 gam, khi lng gi khi xp hp l
420 gam. Trong mi hp c hai lt t v hai nhnh ti.
Thnh phn nc dm: 92 lt nc, 6 kg ng knh trng, 2 kg mui tinh, 25
gam m chnh v 0, 9 lt axit axetic (nng 98n% tr ln). Nc dm c un
si, lc sch trc khi rt hp.
Sn phm c thanh trng 1000C trong 15 pht. Thnh phm c khi
lng tnh 850 g, khi lng ci 425 g, mui 0,8 1,2%, axit axetic 0,4
0,6%, ng 2 4%.

98
 CU HI N TP CHNG
1. Nu quy trnh tng qut ch bin hp qu nc ng?
2. Quy trnh ch bin hp da nc ng? Phn tch cc cng on
trong quy trnh?
3. Trnh by cch phn loi hp nc qu?
4. Phn tch quy trnh ch bin nc da p?
5. Phn tch quy trnh ch bin necta xoi?
6. Trnh by quy trnh ch bin xiro qu theo phng php p v phng
php ngm trch ly?
7. Trnh by quy trnh ch bin hp mt da nhuyn?
8. Trnh by quy trnh ch bin hp da chut dm gim?
9. Trnh by quy trnh ch bin tng t?
10.Trnh by quy trnh ch bin nc c chua?

99
 Chng 4: CNG NGH CH BIN RAU QU SY

Lm kh l phng php bo qun thc phm c p dng lu i nht.

Nhiu vng trn tri t phi nng mt lng ln rau qu nh Hy Lp, Ty Ban
Nha, nc vng a Trung Hi, cc nc Arp, Chu c v.v. Phng php lm
kh hin i, tc l sy ra qu vi iu kin khng ch c nhit v m,
c s dng ch yu trong cng nghip. Rau qu sy kh gn nh, chi ph ch
bin thp v d vn chuyn nn c dng nhiu cho qun i.Tuy nhin rau qu
sy kh c nhc im l b gim hng v v mu sc km. khc phc cc
nhc im ny, u t nghin cu v ng dng nhiu tin b k thut trong
lnh vc sy kh thc phm, nht l sy kh rau qu. Sy l qu trnh tch nc
trong sn phm bng nhit, lm nc trong sn phm t trng thi lng chuyn
sang trng thi hi v thot khi b mt sn phm. chnh l qu trnh khuch
tn nc t cc lp bn trong ra b mt sn phm, v hi nc t b mt sn phm
khuch tn ra mi trng xung quanh.
I. Cng ngh sy rau qu
Thng sy rau qu di dng ch yu: dng nguyn (hoc ming), dng bn
mng v dng bt. Rau qu sy dng nguyn (hoc ming) cn gi nguyn cu
trc m thc vt, khi bao gi c th ri hay p thnh bnh. Cn dng bn
mng, cu trc m qu b ph hu. Bt rau qu l dng sn phm mi pht trin
nhiu sau i chin th gii th hai. Do c nhng u im nh phm cht tt, s
dng thun tin, chi ph bao b thp, bo qun v vn chuyn thun tin nn bt rau
qu c s dng nhiu trong qun i, cc nh hng, cho du lch....Tu theo dng
sn phm, cng ngh sy rau qu c s chung nh sau:
Ni chung cc qu trnh x l nguyn liu trc khi sy, tng t nh trong
cng ngh hp. y ch nhn mnh mt s cng on c th ca cng ngh
sy. Rau qu ti sau khi ra sch c loi b phn khng tiu chun, c
phn loi theo kch thc, lm sch, ct ming. Sau rau qu c chn (hp), x
l ho cht. Tip theo, cc hnh thc sn phm khc nhau c ch bin theo cc
s khc nhau. Vi dng sn phm nguyn, sau khi x l ho cht, rau qu
em sy ngay, sau c lm ngui ri bao gi, bo qun. Vi dng sn phm

100
bt hoc bn mng, sau khi x l ho cht, rau qu c em p hoc ch mn
c dng dch qu (nc) hoc pure (qu nghin). Dch qu c c c n
mt kh nht nh, pha trn vi cht n lm gim ht m ca sn phm
v sau em sy. Nu sy bng thit b kiu trc rng sau khi sy, thu c sn
phm dng bn mng. em nghin mn, c sn phm dng bt. Nu sy bng
thit b kiu sy phun th thu c sn phm dng bt min.

Nguyn liu

Ra

Chn, phn loi

Gt sa

Ct ming

Chn (hp)

X l ho cht

Ch Ch, p

C c

Pha trn

Sy Sy Sy

p bnh Nghin nh

Bao gi Bao gi Bao gi

Thnh phm Thnh phm Thnh phm

(dng mingd) (dng bn mngd) (dng btd)
Hnh 4.1. Cng ngh ch bin rau qu sy

101
 1. Chn (hp)
Trong khi chn T (hp), do tc dng ca nhit v m nn tnh cht ho l ca
nguyn liu b bin i c li cho s thot nc khi sy. Trong khi chn vi sinh vt
b tiu dit v h thng enzin trong nguyn liu b v hot ho. Do vy qu trnh
chn (hp) lm tng cht lng sn phm v rt ngn thi gian sy. i vi cng
ngh sy, cc enzim c ngha quan trng l: Peroxxidaza, polifenoloxidaza,
tirozinaza v ascobinaza (enzim oxi ho), amilaza (enzim thu phn, photphorilaza
v phphoglucomataza (enzim este ho).
Trong rau qu, peroxidaza l enzin bn nhit nht, v hot c enzim ny th
cng v hot c cc enzim khc. v hot enzim peroxidaza, cn gia nhit rau
qu nhit trn 750C. Mi trng bn trong t bo thc vt l mt h keo phc
tp, c trng bi s cn bng gia pha rn v mi trng phn tn. Khi b tc
dng ca nhit, trng thi keo b bin i, m thc vt mm ra, t bo trng n,
khng kh thot khi gian bo, cht nguyn sinh b ng t nn tch khi mng t
bo, lm cho thm ht ca mng t bo tng ln. Do vy, khi sy nc thot ra
mi trng bn ngoi d dng hn. Ngoi ra, qu trnh chn lm gim ht m
ca rau qu kh.
Vi cc loi rau qu giu gluxit, qu trnh chn lm tng xp, do s thu
phn pectin, lm cho lin kt gia cc mng t bo b ph v. Mt khc vi cc
loi rau qu c cha sc t thuc nhm antoxian (c rt, u H Lan, mn, du
ty...) chn c tc dng gi mu, hn ch c hin tng bin mu hoc bc mu
trong qu trnh x l qu, sy v bo qun sn phm. Vi rau qu c lp sp mng
trn b mt, chn lm mt lp sp ny, to ra cc vt nt nh trn b mt, do gia
tng qu trnh trao i m gia qu v mi trng xung quanh, dn n rt ngn
thi gian sy.
2. X l ho cht
Trong cng nghip sy rau qu, ngn nga qu trnh oxi ho, ngi ta s
dng cc cht chng oxi ho nh axit sunfur, axi ascobic, axit xitric v cc mui
natri ca axit sunfur (nh sunfit, bisunfit, metabisunfit....) Axit xitric c tc dng
km hm s bin mu khng do enzim. Axit sunfur c tnh kh mnh, tc dng
vi nhm hot ng ca enzim oxi ho v lm chm cc phn ng sm mu c
102
ngun gc enzim. H2SO3 v hot cc enzim ascobicaza, ngn nga s ti sinh ca
cc enzim ny. H2SO3 cng c tc dng ngn nga s to thnh melanoidin, cht
gy hin tng sm mu. H2SO3 v mui ca n cn c vai tr n nh vitamin C,
v n c tnh kh mnh hn vitamin C, trnh cho vitamin C khi b oxi ho. Hm
lng ti thiu ca SO2 c kh nng chng oxi ho l 0,02%, tnh theo khi
lng rau qu sy.
Trong cng ngh sy mng btT, cho cht to nh tng vo nc rau qu
hay pur rau qu, vi t l 0,5 - 1,0% cht kh. Sau 5 pht khuy trn trong mi
trng kh tr, bt s to thnh. Sau , cho nc rau qu hay pur qu to bt
vo khay c l v sy thit b sy c bit kiu hm hay thit b sy c ming
phun. Sn phm thu c dng bt, c mi v t nhin ca rau qu ti. Cc cht
to nh tng ph bin nht l monostearat ca glixerin, ca sacaroza v ca
saboza. Cc este, ca axit bo vi glexerin kh tan trong nc, nhng hp cht ca
axit bo vi ng l mt dng bt d tan trong nc, khng c mi v l, mu
trng, phn ng trung tnh.
3. Sy
Trong qu trnh sy rau qu xy ra mt lot bin i ho sinhT, ho l, cu
trc c hc v cc bin i bt li khc, lm nh hng ti cht lng sn phm.
Nhng bin i c hc bao gm s bin dng: nt, cong queo, bin i xp....
S thay i h keo do pha rn (protin, tinh bt, ng....) b bin tnh thuc v
nhng bin i ho l. Nhng bin i ho sinh trong qu trnh sy l nhng phn
ng to thnh melanoidin, caramen, nhng phn ng oxi ho v polime ho cc
hp cht polifenol, phn hu vitamin v bin i cht mu.
Hm lng vitamin trong rau qu sy thng thp hn trong rau qu ti v
chng b ph hu mt phn trong qu trnh sy v x l trc khi sy. Trong cc
vitamin th axit ascorbic v caroten b tn tht l do qu trnh oxi ho. Rau qu
phi nng b tn tht nhiu vitamin C v caroten (ti 80%). Riboflavin nhy cm
vi nh sng, cn thiamin b ph hu bi nhit v s sunfit ho.
Duy tr mu xanh t nhin ca clorofil lin quan trc tip n s bo tn
magie trong phn t cht mu. Trong iu kin nng v m, nht l c s tham gia
ca mi trng axit Clorofil bin thnh pheophitin c mu sm, do mt magie. Nu
103
trong mi trng kim nh th khng ch tt qu trnh chuyn ho magie. Khi sy
carotinoit b bin i, nhit sy cng cao v thi gian sy cng di th sc t ny
cng b bin i mnh. Antoxian cng b bin i trong qu trnh sy v khi x l
bng SO2, n b bc mu. Trong qu trnh sy rau qu thng b chuyn sang mu
nu hoc en do phn ng gia ng kh v cc axit amin hoc do s kh nc
ca ng di tc dng ca nhit , do pirocatexin b oxi ho hay b trng hp.
trnh hoc lm chm cc bin i khng thun nghch y, cng nh to
iu kin cho cht m thot ra khi rau qu c d dng, cn c ch sy thch
hp, ngha l cn chn cc thng s ti u cho ch sy (nhit , m, tc
lu thng ca khng kh) ca tng loi sn phm.
a. Nhit sy
Nhit sy cng cao th tc sy cng nhanh, qu trnh cng c hiu qu
cao, nhng khng th s dng nhit cao cho rau qu v rau qu l sn phm chu
nhit km. Trong mi trng m nu nhit cao hn 600C th protein b bin
tnh, trn 900C th fructoza bt u b caramen ho, cc phn ng to ra
melanoidin, polime ho cc hp cht cao phn t xy ra mnh. Cn nhit cao
hn na, rau qu c th b chy. Do vy, sy rau qu thng dng ch sy
n ho, nhit sy khng qu cao. Tu theo loi nguyn liu, nhit t nng
khng qu 80 - 900C v nhit ca tc nhn sy (khi sy i lu) hay ca vch
truyn nhit (khi sy dn nhit) khng qu 1000C. Trng hp thi gian sy ngn
(sy trc rng, sy phun), nhit sy c th nng cao ti 1500C. Cht lng sn
phm sy cn ph thuc vo tc tng nhit ca tc nhn sy v ca vt liu sy.
Nu tc tng nhit qu nhanh lm cho tc bc hi b mt vt liu ln hn
tc chuyn dch cht m t cc lp bn trong ra, th b mt rau qu b rn li v
ngn cn qu trnh thot m. Ngc li, nu tc tng nhit chm th cng
thot m yu. Khi cu to thit b v s sp xp vt liu sy khng ph hp th sc
cn lu thng khng kh ln, lm cho nhit cc khu vc ca thit b khng
hp qui lut, khu vc b qu nhit lm cho sn phm b kh chy cn khu vc
khng c t nng lm cho sn phm khng bc hi c, v c c khu
vc khng kh b ngng t hi nc, lm cho sn phm khng c kh i m li

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m thm. Trong qu trnh lu thng, do truyn nhit cho vt liu sy nn tc nhn
sy gim dn nhit , m tng i tng ln, kh nng sy gim i.
b. m tng i ca khng kh. Kh nng sy ca khng kh tu thuc
vo m tng i ca khng kh. m ny cng thp th kh nng ht m
cng cao. Sy chnh l bin php nng cao ht m ca khng kh bng cch
gim m tng i do tng nhit . Do tip xc vi sn phm m m m
ca khng kh tng ln trong qu trnh sy. i vi rau qu sy trong thit b kiu
bung hay hm, m ca khng kh vo l 10 30% v khi ra m l 40 - 60%.
Cn thit b sy phun, cc m tng ng ca khng kh l 5 - 10% v 20 -
40%. Nu m ca khng kh i vo thit b thp qu s lm rau qu b nt hoc
to ra lp v kh trn mt, nhng nu cao qu s lm tc sy gim i. Ngc
li, nu khng kh i ra khi thit b c m thp qu th s tn nng lng nhiu.
Ngoi ra cn ko di thi gian sy, lm gim mu sc sn phm do hin tng rau
qu b thm en. Ngi ta iu chnh m ca khng kh bng cch iu chnh
nhit ca khng kh vo, tc lu thng ca n v lng vt liu m cha
trong thit b sy.
c. S lu thng ca khng kh. Trong thit b sy, dng khng kh nng c
th lu thng hoc song song cng chiu hay ngc chiu vi lng chuyn ng
ca sn phm m, theo chiu thng gc hoc lu thng trn b mt ca sn phm
sy ng yn. Trong qu trnh vn ng, do nhit khng kh gim i nn khi
lng ring ca n tng ln. V vy, khng kh m trong thit b thng gi t nhin
thot ra ngoi bn di thit b. Tc lu thng t nhin ca khng kh thng
nh, vmax = 0,4m/s. V vy thi gian sy thng phi ko di, cht lng sn phm
sy khng cao. khc phc nhc im ny, ngi ta phi thng gi cng bc,
vi tc 0,4 - 4,0m/s. Tc lu thng khng kh nh hng n qu trnh sy
nhiu nht giai on u, khi thu phn ca sn phm sy cn cao. Tr trng
hp sy phun, khng kh nng c tc ti 150 m /s, cn cc thit b sy thng
thng khc, tc khng kh nng khng qu 4m/s.
Ngoi ba thng s c bn k trn, dy ca lp sn phm sy cng nh
hng n qu trnh sy. Lp sn phm cng mng th qu trnh sy cng nhanh v
ng u, nhng nu qu mng s lm gim nng sut ca thit b sy.
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 4. Bao gi
Dng bao b v vt liu bao b dng ng sn phm sy tu thuc bn cht
sn phmD, thi hn bo qun v i tng s dng. Ngoi ra, iu kin vn ti v
bo qun sn phm cng c ngha quan trng vi vic la chn bao b. Bao b
cht do c dng nhiu, nht l ti cht do p nng. Ti cht do c th ch
gm mt mng cht do hoc kt hp nhiu mng. Mng bn ngoi l xenlophan
(dy 0,013 - 0,018 mm) in ch, mng bn trong l nha PVC ngn kh tt v d
ghp kn bng nhit. C th dng ti r tin hn, ch to t giy sunfit hay giy gi
m mt trong l PVC (0,020 - 0,030mm), c dn vi nhau bng mng PE (
0,009 0,018 mm). Ti ny khng thm kh, ghp nng tt v thun li cho vic
in. Bao giy hay hp cctng c thm hi v thm kh, khng bn di tc dng
ca nc v tc dng c hc. Do ch c dng ng sn phm bo qun
ngn ngy. Ti giy thng c tm bitum (nha ng), tng chc v cc
tnh cht c l cho bao b giy Xenlophan trong sut, n hi, trung tnh v mt
ho hc v khng c mi v nhng thm hi nc, trng n v bin dng.
khc phc tnh thm hi nc ca xenlopphan, ngi ta ph ln mt lp vecni hay
lp 2E v gi l PC hay "viscotan" Cn PE l vt liu trng hp c dng
nhiu bao gi rau qu sy v cc sn phm khc. Phng php bao gi cn ph
thuc vo hm lng m ca sn phm sy. Nu rau qu sy c m thp, cn
bo qun di ngy phi ng trong bao b kn, ht chn khng hoc np kh tr
(thng dng kh nit). Mt phng php bao gi rau qu kh ph bin l ng
thnh dng bnh. Mc ch ca phng php ny l gim th tch v ng thi
tng khi lng ring ca sn phm. Khi ng bnh, khi lng ring ca khoai
ty tng 3,3 - 4, 5 ln, c rt 5 ln v bp ci 8 ln. Cc n v sn phm bao gi
trong bao b s dng c ng trong mt kin ln - bao b vn chuyn. Ngoi
chc chn, chu c va chm c hc, yu cu ch yu ca bao b vn chuyn l
nh v r tin.
II. Sn phm rau qu sy nguyn dng
1. Chui sy
Chui sy ch yu c ch bin t chui tiu, chui bom, mt s t c ch
bin t chui ty. Trong thnh phm chui sy c 18 - 22% nc, 67 - 70% gluxit,
106
4 - 6% protein, 0,4 - 0,7% lipit, 1,3 - 1,5% xenluloza, 0,3 - 0,4% pectin, 1,8 - 2,5%
tro, 2,67 - 3,24 mg % vitamin C. Nguyn liu chui phi tht chn, ti tt. V
chui d bc v d gy, c mu vng ton b, Rut chui mm nhng cha nhn,
khng c v cht. chn ny hm lng tinh bt v polifenol thp, to cho sn
phm c mu sc v hng v tt hn so vi nguyn liu c chn km hn. Sau
khi phn loi theo chn v kch thc, chui c ra sch v bc v. Rut
chui cn nguyn vn, khng dp gy, sy st. B mt rut chui cn dnh x, cc
mnh vn ca lp trong v qu v k c bn thn lp rut qu ny c nhiu c cht
to ra mu thm en, cn c loi tr bng cch ra hoc lau nh. Sau rut
chui c sunfit ho bng cch ngm vo dung dch c hm lng SO2 t do 0,2 -
1%, vi thi gian 5 - 20 ph. nc ngoi c s dng axit xitric hoc axit
clohydric, cng em li hiu qu tt. Xp chui x l vo khay tre hay khay
nhm c l, ro nc v a i sy trn thit b sy kiu phng hay kiu hm,
hoc phi nng. Nhit sy ban u l 95 - 1000C trong 1- 2 h dit h enzim
trong chui, sau h xung 80 - 850C cho n ht giai on vn tc sy khng
i. Khi m ca chui cn li 30 - 40% th gim nhit ca tc nhn sy
xung 60 - 650C, cho n khi kt thc qa trnh sy. Tc lu thng khng kh
0,4 - 0,6m/s. trong thit b sy m lu thng khng kh khng tt do cu trc khng
hp l hoc xp sn phm qu mc th s phn b nhit khng u cc khu
vc ca thit b. V d, trong l sy th cng, cc tng sy pha di gn ng to
nhit c t nng nhiu nht v nhanh kh nht, cc tng gia t c t nng
v b ngng t hi nc nn chui b t v b thm en. Cn cc tng trn cng,
gn ng thot hi, c t nng v thot m trung bnh. Do vy ngi ta phi o
cc khay trn cc tng sy. Cc khay khu vc b ngng t hi nc phi a ra
ngoi l, dng qut gi lm bc ht hi nc ng trn mt chui ri mi a tr
li vo l. Vo ma nng, c th phi chui vi 2 - 3 ngy nng to l c. Khi
phi, khng t trc tip khay chui xung sn phi m cn k cao t nht 10 cm
hi m thot xung pha di khng b ngng t mt di qu chui. Trong
qu trnh sy hoc phi chui, khi b mt chui se li, khi lng ngt cn
khong mt na th o chui sn phm kh u. Khi chui kh, m cn
18 - 20% th ngng sy hoc phi. Sau ngui, la chn, phn loi ri bao
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gi. C th bao gi ri tng qu hoc p nh trong khun thnh bnh c khi
lng 100g, 200g ri bao li bng xenlphan.
2. Da sy
Trong cc ging daT, da Queen cho sn phm c cht lng cao v khng
chua gt v chc va phi. chn ca nguyn liu thch hp nht th hin s
mt chn vng, khng qu 1/3. C th dng cc loi da khc, vi chn t m
mt hon ton n chn vng 1/2 qa. C th tn dng cc khoanh da, ming da
loi ra trong dy chuyn ch bin da hp. Sau khi phn loi theo chn v kch
thc, da c ra sch, gt v, t li v ct thnh khoanh dy 9 - 10 mm.
da b bin mu khi sy, nhng da trong dung dch c cha SO2. Sy da
nhit khng qu cao, nhit ban u khong 600C, sau nng ln 65 - 680C.
m ca thnh phm da sy l 16 - 18%.
3. u sy
Chn u chn nhng tht qu cn cng, gt v, b ht. B qu lm bn
theo chiu dc ri ct ming c chiu dy khon 1 cm, xp khay ri em sy. Lc
u sy nhit khong 900C trong 1h, sau h xung khong 700C v sy tip
n khi m ca sn phm t khong 16% th kt thc.
4. Xoi sy
Dng xoi ng, sau khi gt v b ht c ngm vo xir 30% trong 2h ri
xp vo khay. Ngi ta sunfit ho xoi bng cch xng lu hunh trong 1- 2 gi.
Nhit sy trung bnh l 650C, m ca thnh phm l 18%.
5. Vi, nhn sy
Vi nhn c sy dng nguyn quV, khng bc v. Thng dng nguyn
liu vi thiu v nhn ci. Nhit sy trong khong 70-800C, m ca sn
phm trung bnh l 18%. sn phm c mu p, vi v nhn thng c sunfit
ho trc khi sy. c ci vi, ci nhn kh (long vi, long nhn), sau khi sy
qu em bc v, b ht ri sy li trong 2- 4 h. n khi m sn phm t 14-
16%.
6.Mn sy
Chn loi mn khng cht, qu to, ht nh. Sau khi la chn v phn loi, ra
qu ri ngm trong dung dch xt 1% trong 10-20 s, sau trng li bng nc
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lun lu hoc vi hoa sen. Sau sy mn nhit 50-55 0C trong 4-5 h ri sy
tip trong 20h, nhit 80-900 C. b mt qu mn khng lng bng, trc
khi ngng sy nng nht ln 1000C trong thi gian 10 - 15 ph. Khi y, mt
phn ng lp b mt s caramen ho. m trong thnh phm mn sy l
25%.
7. M sy
Dng m chn vng nhng cha mm, chn trong nc nng 95 - 980C
trong thi gian 2 - 4 ph ri sunfit ho. Sy m dng nguyn qu, nhit sy ban
u l 75 - 800C, sau h xung 600C. Nu sy nhit cao hn, m b sm mu.
m ca m thnh phm l 18 - 20%.
8. Khoai ty sy
Sau khi ra sch, khoai ty c lm sch v bng phng php c hc (my
co v) hoc bng phng php ho hc (dng NaOH). Sau khoai ty c
chn nhit 80 - 850C trong thi gian 20 - 30 ph, tu theo kch thc c to hay
nh. Lm ngui nhanh ri ct lt dy 5mm hoc ming vung 9,5 x 9, 5 x 5mm.
Khoai ty ct ming c sunfit ho trong dung dch cha 0,2 - 1,0% SO2 ri
em sy n kh cn thit, m trung bnh ca thnh phm l 10%.
9. Sp l sy
Dng sp l ti tt, ng knh hoa khng di 8cm, cha c nhnh pht
trin. Trc khi sy ct b l, tch tng nhnh ra sch v chn trong hi nc 1 -
2 ph ri lm ngui nhanh. Sy sp l nhit khong 700C cho n m 14%.
Nu sy nhit cao hn, sn phm b sm mu, khng t yu cu.
10. C rt sy
Chn c rt mu C, c to, li nh. Sau khi ra sch chn c rt trong nc
nng 850C, vi thi gian 6 - 8 ph. Ra bng cch xi nc cho sch v ri sunfit
ho trong dung dch c cha 0,2 - 1,0% SO2. C rt sunfit ho c thi lt hay
ming vung nh khoai ty ri sy nhit trung bnh 70 0C, cho n m cui
cng 14%. Nu cn bo qun di ngy, sy n m cui cng 4 - 7%.
11. Nm sy
Nm sy c trao i nhiu trn th trngN, ch yu l nm rm v nm
m. Sau khi ct gc, phn loi nm theo kch thc, ra sch ri chn hi nc
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1000C trong 2 - 3 ph. Sau lm ngui nhanh ri xp vo khay. Sy nm nhit
50 - 700C cho n m 13 - 15%. Sau khi ngui, em phn loi theo
nguyn vn v kch c ri ng gi.
12. Hnh, ti sy
L gia v nn hm lng tinh du trong sn phm ng vai tr quan trng
trong gi tr ca sn phm hnhL, ti sy kh. Trong hnh, ti kh, hm lng tinh
du chim khong 0,030 - 0,055%. Hnh ti sau khi ct b r, l c ra sch ri
thi lt mng 3 - 5mm. trnh tn tht tinh du, ngi ta khng chn hnh ti.
Vi thit b sy kiu hm, nhit sy hnh ban u l 700C, sau gim xung
khong 550C. Vi ti, nhit sy khng ch n nh 600C.
13. t sy
Chn t chn u khng rng cung, ti tt. Sau khi ra sch, t c
chn trong hi nc vi thi gian 4 - 6ph, sau lm ngui ri sy nhit 70 -
750C. Khi khi lng ngt i cn 50% khi lng ban u th gim nhit sy
xung khong 600C . Trong qu trnh sy khng m khng kh qu cao v
nh vy t sy s b thm en. m ca thnh phm khng qu 5%.
III. Sn xut bt rau qu
1. Bt chui
Bt chui chn thng c dng lm ung vi cacao scla, sa bt, lm
bnh ngt v lm thc n cho tr em, cho ngi bnh. Bt chui c tc dng cha
bnh ri lon tiu ho. Cn bt chui xanh c s dng cha bnh ri lon tiu
ho. Cn bt chui xanh c s dng nh mt th bt lng thc. y ch
cp n bt chui chn, ch bin t chui tiu ng hoc chn hon ton.
Sau khi ra, bc v, chui c ch mn thnh dng pur. B sung natri
bisunfit t hm lng SO2 l 0,5% ri ng ho. Sau em sy, vi ba cch
ch yu nh sau: nu sy bng thit b trc rng th pur c pht ln mt trc vi
khe h gia hai trc l 0,1mm, nhit trong trc t l 170 - 1750C, cn sn
phm l khong 900C. Tc quay ca trc l 4 - 5 vng /ph, thi gian sy l 15 -
20. m ca sn phm cn 7 - 12%. Mun c sn phm kh hn, tip tc sy
thit b dng bung vi nhit sy 60 -700C. sn phm thu c em nghin
mn.
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 Nu sy bng thit b sy phun, pur chui c trn vi tinh bt khoai ty
vi t l 2,5 - 3% ri c bm chuyn n b phn phun tia ca thit b sy.
Khng kh nng vi nhit 140 - 1500C trong thi gian 30 - 35 ph. Sau khi lm
ngui, ngi ta nghin nh sn phm thu c sn phm bt chui. Bt chui
sy theo phng php phun v sy mng th bt c hng v, mu sc tt hn, so
vi sn phm sy bng thit b sy dng khc v tn tht sn phm t hn. V l
cht rt ho nc, bt chui cn c ng gi trong bao b kn v m tng
i ca khng kh trong phng ng gi khng qu 40%.
2. Bt cam
Dng sn phm sy duy nht ca nhm qu c mi l bt, m ph bin nht l
bt cam, qut, chanh, bi, dng ch bin thnh nc gii kht. Sn phm bt
cam bng cch sy nc cam c c trong chn khng. Ngi ta b sung cht n
vo nc cam m c trc khi sy, thng dng xir ng, pectin v dextrin. C
100kg nc cam m c, vi kh 70%, th pha vi 170 -180 kg dextroza hoc
vi 200 kg xir ng c 28% ng v 72% dextrin. Trc khi sy, nc cam phi
c hm lng ng 75% tnh theo cht kh, nht 2000 cP v kt dnh 0,06
g/cm2. Ngi ra rt nc cam vo khay vi dy ca lp sn phm l 1,5mm,
sy chn khng vi p sut khng qu 3 mm Hg, nhit khng qu 540C, trong
thi gian 90 - 100ph t m cui cng ca sn phm khong 3%.
Cng c th sn xut bt cam t pure cam c kh khng di 25% ri sy
dng mng bt. Cht to nh tng l anbumin trng, monoglyxerit hoc
diglyxerit, hoc eset ca axit bo vi ng vi t l khng qu 1% so vi cht
kh ca sn phm sy. Trong qu trnh sy, cht thm ca cam b tn tht, ngi ta
b sung h hp socbitol - tinh du cam vo bt cam lc ng gi, sao cho lng
tinh du trong nc gii kht l 0,006 - 0,010%.
3. Bt c chua
L dng bt rau qu ph bin nhtL, va dng ch bin nc gii kht, va
dng nu cc mn n. Chn ging c chua c kh cao (7 - 8%, t ht, c
hiu sut thu hi cao. C chua chn sau khi ra sch c x nh, un nng 850C
ri ch h thng ry c kch thc ln lt l 5,0; 1, 5 v 0, 75mm. Pur c chua
thu c em c c ln kh 14 - 16%, sau trn vi 0,5 - 1,5% tinh bt
111
khoai ty, nng nhit ln 70 - 750C v a i sy. Nu sy bng my sy trc rng,
iu chnh khe h gia cc trc l 0,05 mm, p sut hi 2 - 3 t v tc sy sao
cho thi gian sy l 25 45 giy. Khi sy trn my sy chn khng, p dng cc
thng s nh sau: dy lp c chua 0,1 - 0,3 mm, s vng quay ca trc 1,5 - 2, 0
vng/ph, p sut hi 1,5 at, p sut trong bung sy 40mmHg, nhit ca lp c
chua khng qu 450C, hm lng cht kh ban u khng qu 30%, hm lng
cht kh sn phm 95%. Nu sy bng thit b sy phun, tc a phun l 130 m
/s, nhit tc nhn sy 160 - 1800C, nhit khng kh khu vc bay hi 70 -
750C, m khng kh ra khi thit b sy l 20 - 25%. Bt c chua khi ra khi
thit b c nhit gn bng nhit khng kh thi, khong 600C. trnh nhng
phn ng lm gim cht lng sn phm, bt c chua sau khi sy cn c lm
ngui nhanh xung nhit 20 300C. Cng c th sn xut bt c chua bng
phng php sy chn khng, vi p sut d tr khng qu 6,5mm Hg, chiu dy
lp sn phm khong 1,5 mm, kt dnh 0,5 g/cm2 v nht 5 000 - 10 000 cP,
hoc bng phng php sy mng bt nh i vi bt cam.

112
 CU HI N TP CHNG

1. Trnh by mc ch ca qu trnh chn rau qu trc khi sy?

2. Trnh by mc ch ca qu trnh x l ho cht rau qu trc khi sy?
3. Nu s bin i v thnh phn ho hc ca rau qu trong qu trnh sy kh?
4. Trnh by quy trnh sn xut chui sy nguyn dng?
5. Trnh by quy trnh sn xut da sy?
6. Trnh by quy trnh sn xut bt cam?
7. Trnh by quy trnh sn xut bt chui?
8. Trnh by quy trnh sn xut bt c chua?

113
 Chng 5. CNG NGH MUI CHUA RAU QU

I- C s l thuyt ca qu trnh mui chua rau qu

Rau qu mui chua l cc sn phm ch bin t rau qu, bng cch lm cho
cht ng c sn trong nguyn liu chuyn ho thnh axit lactic, do qu trnh ln
men lactic bi cc vi sinh vt lactic. Axit lactic v cc sn phm khc ca qu trnh
ln men to thnh lm cho sn phm c hng v c trng. Ngoi ra axit lactic
cn c tnh cht st trng, c kh nng c ch s hot ng ca nhiu loi vi sinh
vt gy h hng sn phm.
Dng mui n ( natri clorua) mui rau. Trong sn phm rau mui chua,
mui n cng c th c nhiu tc dng.Trc ht, mui to hng v c trng cho
sn phm. Ngoi ra, mui cn c tc dng bo qun sn phm, tuy rng a s vi
sinh vt b c ch vi nng mui n tng i cao ( 5-7%), mui c tc dng
ch yu l gy ra hin tng co nguyn sinh t bo rau qu, lm dch bo tit ra.
Trong dch bo c cha nhiu ng v mt s cht dinh dng khc, to iu
kin thun li cho cc vi sinh vt lactic pht trin, lm cho sn phm t c cht
lng cao. Sn phm ln men lactic y , c th s dng n ngay, khng
cn nu nng.
Qu trnh ln men lactic trong rau qu mui chua l kt qu hot ng ca
mt s vi khun v mt s nm men. V d, trong da chut mui chua, ln men
lacltic l do hot ng ca B.cucumeris fermentati, L.pentoaceticus; cn trong bp
ci mui chua hot ng mnh nht l B.brassicae acidi, B brassicae fermentati.
Lmesenteroides. L.cucumeris. L.pentoaceticus v sacch brassicae fermentati. Qu
trnh ln men lactic cn c th gy ra bi B.listeri, B.leichmani, B.beyenrincki,
B.ventriocus v mt s vi sinh vt khc. Cc vi sinh vt lactic c hot khc nhau
nn cng ln men lactic ca sn phm ph thuc vo dng ca h sinh vt c
trong . Dng ca h vi sinh vt cng nh hng ti c trng ca sn phm cui
cng ca qu trnh phn hu ng. Mt s vi sinh vt lactic chuyn ho ton b
lng ng trong sn phm thnh axit lactic, trong khi mt s vi sinh vt lactic
khc, ngoi axit lactic cn to ra mt s sn phm ph ca s phn hu ng,
trong c mt s sn phm ph dng kh.

114
 Trong qu trnh mui chua rau, ngoi cc vi sinh vt lactic cn c vi sinh vt
l pht trin. Cc vi sinh vt l cng phn hu ng, nh vi khun butiric, vi
khun axetic v cc vi khun gy thi, cng nh mt s vi sinh vt khc. Cc nm
mc lm cho axit lactic s b phn hu v to thnh nhiu cht lm gim cht
lng hoc lm h hng sn phm. Cn thc hin qu trnh mui rau sao cho vi
sinh vt lactic hot ng mnh v c ch c hot ng ca cc vi sinh vt "l".
Qu trnh ln men lactic xy ra theo nhiu giai on, to ra nhiu sn phm trung
gian. Trong giai on u ca s phn hu ng, do qu trnh ln men lactic v
trong qu trnh ln men ru u to thnh este photphoric ca hexoza, sau
chuyn thnh axit piruvic. Nhng bin i y ca s phn hu gluxit c th xy ra
c trong iu kin ym kh, c trong iu kin hiu kh. Trong giai on to thnh
axit piruvic, qu trnh ln men lactic v ln men axetic xy ra vi cc giai on
tng t nh nhau. S to thnh mt lng ru nh khi mui chua rau qu l do
s hot ng ca cc vi khun lactic ch khng phi do cc nm men nh trong s
ln men ru thng thng. V d, khi mi chua bp ci, ru etylic to thnh l
do tc dng ca vi khun B.brassicae fermentati mt lng ru nh ( 0,5-0,7%)
c to thnh cng vi axit lactic khng lm gim cht lng sn phm, tri li
s to cho sn phm rau mui chua c hng v c trng. Khi cc nm men c
iu kin pht trin trong sn phm, chuyn ho ng thnh ru th lng tch t
nhiu hn. H vi sinh vt l pht trin s lm gim cht lng sn phm. V d, vi
khun butiric tc dng ln gluxit, chuyn ho chng thnh axit butiric, lm cho sn
phm c v i, kh chu. Ngoi ra, trong cc sn phm ca s phn hu ng cn
th c metan, axit fomic, axit propinic v axit suxinic. Cc cu khun leuconostoe
mesenteroides v cu khun khc cng c tc dng tng t. Do nh hng ca
cc vi khun , ng b ln men v to thnh axit lactic, axit axetic, ru tilic,
manit, kh cacbonic. c im ca cc bin i bi sinh l, xy ra trong khi mui
chua rau qu ph thuc vo cc iu kin ca qu trnh. Cc yu t ch yu nh
hng n qu trnh l nng mui n, hm lng ng trong sn phm (ng
c sn trong nguyn liu v ng b sung thm), pH ca sn phm, h vi
sinh vt trong sn phm v nhit ca sn phm. Dung dch mui n vi nng
tng i cao s c ch pht trin ca cc vi sinh vt, k c cc sinh vt lactic. Khi
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tin hnh mui chua rau cn to iu kin cho cc vi sinh vt lactic pht trin v
c ch s pht trin ca cc vi sinh vt l. Do vy cn dng nng mui khng
qu cao, thng s dng mui n vi t l 3-5%, hoc s dng nc mui c nng
6-10%. ng trong sn phm rau mui chua l ngun tch t axit lactic. Trong
trng hp hm lng ng trong nguyn liu khng th hm lng axit
lactic tch t trong sn phm cng khng t mc yu cu. Khi y sn phm c
hng v km v d b h hng trong qu trnh tn tr. V vy, khi mui chua cn
chn loi nguyn liu rau c ng t mc yu cu v khi cn phi b sung
thm ng ngoi vo. axit trong sn phm cng nh hng ln ti qu trnh
mui chua v cc vi sinh vt rt nhy cm vi pH ca mi trng ( pH ti u
cho cc vi khun lactic hot ng l 3,0 - 4,54). Trong qu trnh ln men ca rau
qu mui chua, axit lactic tch t vi hm lng 0,5% cng c ch hot ng
ca nhiu vi sinh vt l gy nh hng xu cho qu trnh ln men. Khi tch t ti
hm lng cao hn ( 1-2%) axit lactic c ch hot ng ca cc vi khun lactic v
qu trnh ln men lactic do vy cng b km hm. Nng axit lactic gii hn t
c trong qu trnh ln men lactic ph thuc vo lng ng c trong sn phm,
vo nng mui, vo nhit ln men v vo dng vi sinh vt lactic. Tuy nhin,
axit lactic khng c ch hot ng ca mt s nm men v nm mc. Nhit ln
men v nhit tn tr sn phm nh hng trc tip ti qu trnh ln men v ti
cht lng sn phm. nhit 0- 40C, s ln men lactic khng b nh ch nhng
tin hnh rt chm. Nhit ti u cho s hot ng ca nhiu vi sinh vt lactic l
36-:- 420C. Nhng nhit y cng kch thch s pht trin ca nhiu vi sinh vt
"l". V vy, thng mui chua rau nhit khng qu 200C, ty thuc dng
nguyn liu c s dng. V d, lng axit lactic tch t (g/l) khi mui chua da
ci b, ph thuc vo nhit nh sau:
Bng 5.1. nh hng ca thi gian ln men v nhit ln men
rau qu mui chua

Thi gian ln men ngy Nhit 20- 250C Nhit 30- 350C

3 0.90 3.50
7 2.98 4.27
9 3.60 4.14
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 11 3.74 4.32
15 2.43 4.65
18 2.52 4.78
21 2.69 4.92

S ln men lactic cn tin hnh trong iu kin ym kh. Cc vi khun lactic

hot ng trong iu kin k kh tu nghi, tc l pht trin khng nht thit phi c
mt oxi ca khng kh. Mt s loi trong chng b gim hot ng khi c khng
kh. Trong khi cc vi sinh vt "l" nh cc vi khun axetic, cc nm mc, c
kh nng gim cht lng sn phm li cc hot ng trong iu kin hiu kh cao
v khi khng c khng kh th khng pht trin c.
Qu trnh ln men lactic trong sn phm rau qu mui chua c th phn chia
thnh ba giai on.
+ Trong giai on u, do mui n gy p sut thm thu ln nn ng v
cc cht dinh dng khc c trong nguyn liu khuch tn vo nc v bt u c
s hot ng ca cc vi sinh vt lactic v mt s vi sinh vt khc. Trn b mt
nc mui thy xut hin nhng bt kh, l hot ng ca cc vi khun coli v
mt s vi sinh vt c kh nng sinh kh khc. Chng vi khun lactic pht trin ch
yu trong thi k ny l leuconos- toc mesenteroides. l loi cu khun c kh
nng sinh axit lactic v sinh kh, kh nng tch t axit lactic ca chng ny yu
(nh hn 1n%).
+ Trong giai on th hai, cc vi khun lactic pht trin mnh m v axit
lactic c tch t nhiu. Phn ln cc vi khun gy thi b c ch v pH ca
mi trng gim xung ti 3-3, 5. Chng vi khun lactic pht trin ch yu trong
thi k ny l L.cucunreris, B.brassicae fermentati v mt s chng khc. Thi k
ny l thi k rt quan trng ca qu trnh ln men lactic v sn phm tch t c
lng axit cao v c hng v c trng ca sn phm. Bp ci mui chua c cht
lng cao khi t c axit lactic khong 0,47%.
+ Trong giai on th ba, khi axit lactic tch t vi lng kh cao th cc vi
khun lactic cng b c ch. Khi y cc nm men v nm mc c kh nng pht
trin mnh lm gim cht lng sn phm, v chng c kh nng phn hu axit
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lactic mnh. Do vy, trong thi k ny cn ngn nga cc hin tng trn bng
cch bo qun sn phm nhit t 2- 40C hoc bo qun trong iu kin ym
kh, bo qun bng cc cht st trng ( axit sobic, natri ben zoat). nc ngoi,
rau mui chua c sn xut nhiu t da chut, bp ci, c chua v mt s rau
qu khc. nc ta, cc loi rau c mui chua nhiu l ci b, c bt, c pho,
hnh c, su ho, bp ci
II- Cng ngh mui chua rau qu
1. Mui da chut
Da chut mui chua l mt trong nhng sn phm rau mui ph bin nht
trn th gii. Da chut dng mui chua cn c tiu chun ging nh da chut
dng dm gim. Dng da non, ht nh, t rut, tht qu chc, v mng, bung
ht ca qu khng ln v ht cha gi. sn phm c cht lng tt nguyn liu
da cn ti tt, thi gian t lc thu hi n lc a vo ch bin khng nn lu
qu 24 gi. Kch thc qu da, hm lng ng trong da nh hng ln ti
cht lng sn phm. Trong ging da qu nh, hm lng ng cao hn v hm
lng xenluloza thp hn so vi ging da qu to.V vy ging da qu nh cho
sn phm c cht lng cao hn so vi ging da qu to. Da chut dng mui
chua cn c hm lng ng khng thp hn 2%. Trc khi mui, da c
phn loi theo kch thc cho tng i ng u. Gia v s dng bao gm tha l,
cn ty, hnh, ti, t, l qu. T l gia v chim 3 - 8% so vi lng da chut. Gia
v c tc dng lm tng hng v, lm giu vitamin C cho sn phm. Mt s gia v
cn c tc dng dit cc vi sinh vt l trong sn phm. Trc khi a vo mui,
da chut v cc gia v cn c ra sch t ct, tp cht khc v sch c mt s
ln vi sinh vt c trn b mt qu. Mui da chut trong thng g c dung tch
50 - 100 lt. Mui da chut trong thng nh tt hn mui trong thng ln. Kch
thc thng cc ln th p sut tc ng ln da trong thng cng ln, lm gim
chc, gim th tch v gim khi lng da. Nu mui da trong thng dung tch
di 50l, sau khi da c ln men lactic v sau khi tn tr di ngy, khi
lng da trong thng khng nhng khng gim m cn tng cht t, do da ngm
nc mui. Da chut mui v tn tr trong thng 60 lt th khi lng da trong
thng gim i 0,6% so vi khi lng ban u. Nu mui trong thng 100 lt -
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gim 2% v mui trong thng 200 lt - gim 4,2%. Ngoi ra, cn c th mui da
chut trong b g hoc b xi mng, dung tch ti 20.000 lt, nhng sn phm cht
lng km hn so vi mui trong thng dung tch di 200lt. Nng dung dch
mui n dng mui da chut l 6 - 10%. Nu qu da cng to th nng
nc mui s dng cng phi cao. T l gia nc mui v da chut khi ng
thng quyt nh hm lng mui n trong sn phm. hm lng y c
tng i ng u gia cc thng, cn xp da vo thng cho cht. Khi lng
da gia cc thng chnh lch nhau khng qu 10%. Cng c th dng mui tinh
th m khng pha thnh nc mui. Rc mui kh vo da chut dch bo tit ra
v to thnh nc mui. Dng mui tinh th khng tt bng nc mui v khi c
mui bng mi kh, da b bin dng nhiu v gim nhiu v th tch cng nh v
khi lng, m sau khng hi phc c. Qu trnh ln men lactic trong da
chut mui, cng tng t nh cc sn phm rau mui chua khc., c th chia lm
ba giai on.
+ Giai on u c trng bng hin tng ngm mui vo m thc vt.
ng thi cc cht ho tan trong dch bo chuyn vo nc mui. Nc mui
gim nng mui, ng thi tng hm lng ng v mt s cht dinh dng
khc, to iu kin cho cc vi sinh vt lactic v mt s vi sinh vt khc pht trin.
ng thi c mt s nm men pht trin, lm tch t mt lng nh ru. Ngoi
ra, c th bt u pht trin mt s vi sinh vt c hi nh vi khun butiric, vi khun
gy thi .v.v.. kch thch cho cc vi khun lactic phi mnh v c ch hot ng
ca cc vi khun vt l, trong giai on u ny cn lu sn phm nhit tng
i cao (15 -:- 200C) trong thi gian 1 - 2 ngy. Khi , hm lng axit lactic trong
sn phm t ti 0,3 - 0,4 % v kt thc giai on mt. Sau giai on ny cn kim
tra xem thng c b r chy khng; nu thng r chy cn sa li cho kn v b
sung thm nc mui vo.
+ Trong giai on hai s ln men lactic tip tc xy ra v s ln men ru
cng xy ra. Sn phm c cht lng cao khi s ln men lactic xy ra vi tc
chm. V vy, trong giai on hai lu sn phm trong kho lnh hoc trong hm mt
qu trnh ln men ko di 1- 2 thng, tu theo nhit lu sn phm. Sau thi

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gian ny, tu theo iu kin ln men, nng axit lactic trong sn phm t ti 0,6
- 1,4%.
+ Giai on ba: bt u khi ton b ng trong da chut ln men v axit
lactic khng cn kh nng tch t thm na. tng cht lng sn phm, thi
im ny c th b sung thm ng cho sn phm. Thng b sung thm 1%
ng (tt nht l glucozat) s hon thin qu trnh ln men. Nh vy l do mt s
loi da chut c th cha t ng, nu khng b sung thm ng th hm lng
axit lactic tch t trong sn phm thp, khng c ch cc vi sinh vt c hi.
Khi qu trnh ln men lactic kt thc, trong sn phm c hm lng mui n 3 -
5%, t l nc mui (nc da) l 35 - 45%, ti a khng qu 47%. sn phm
khi b h hng, tn tr sn phm nhit thp (-1 -:- + 10C), thng khng c
r chy v da chut cn ngp trong nc da. Sau khi qu trnh ln men lactic
kt thc, c th b sung thm mui n hm lng mui n t khong 10%, nh
vy sn phm c th tn tr di ngy m khng b hng. Sn phm da chut mui
chua c cht lng tt biu hin ch qu da c mu vng xanh, tht da chc v
gin, hng v hi ho, nc da trong v khng ng vng. Nu qu trnh mui
da khng tt, sn phm s c cht lng km.
Nhng khuyt tt ph bin c th gp trong sn phm l: da chut b sm
mu ch yu l do vi sinh vt gy ra. Mu thm en ca nc da l do cc sc t
ho tan to ra bi Bacillus nigrificans. Hin do cc sc t ho tan to ra bi
Bacillus nigrificans. Hin tng sm mu l do to thnh st sunfua. Mi sm cn
c th do tc dng gia tanin trong g ng thng vi st c trong mui n hoc
trong nc.
Da chut mui b trng, b rng rut l do hot ng ca cc vi sinh vt
sinh vt sinh kh, nh vi khun Acrobacter v cc nm men hot ng mnh khi
nng mui qu thp hoc qu trnh ln men sn phm xy ra vi cng qu
mnh. Khi y, cc kh sinh ra lm qu da b trng v b rng rut, nht l i vi
ging da chut v mng. ngn nga hin tng ny, c th pha axit sobic vo
nc da, vi nng 0,01 - 0,10%. Vi nng y, axit sobic c ch hot ng
ca cc nm men v nh hng khng ng k ti cc vi sinh vt lactic. Cng c
khi dng natri benzoat hoc dng cch chm thng da chut trc khi mui. Da
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chut b nhn nheo c th l do dng nc mui vi nng qu cao, hin tng
co nguyn sinh ca t bo m qa xy ra nhanh v mnh, lm da b teo.
Trong qu trnh tn tr, da chut mui c th b mm do hot ng ca cc
enzim phn gii pectin chuyn ho protopenctin thnh pectin ho tan. Trong
giai on u ca qu trnh mm, da b nht. Cc enzim phn gii pectin l
pectinesteaza hoc pectipoligalacturonaza, do cc vi sinh vt to ra, trong iu kin
nng nc mui thp. Do vy, nng nc mui khng nn thp hn 8%,
c ch s pht trin ca Baccillus vulgatus, l vi sinh vt ch yu gy ra hin
tng da b mm. Da chut mui chua cn c th b mm l do axit trong sn
phm qu cao. Da cn non hay b mm nhiu hn da gi. Hin tng nc da
b nht l do cc vi khun c v nang pht trin, trong iu kin nc da c hm
lng mui v hm lng axit qu thp. trnh hin tng da b mm, b nht,
c th dng bin php loi b nc da ang ln menv thay bng nc mui mi.
Cng c th dng cch khc: cht nc da ra, em un si, ngui ri li
vo sn phm. Da cn c th b mm do mui da trong thng qu ln, cc lp
da pha di thng chu mt p sut ln nn b mm hoc b bin dng.
Mt khuyt tt khc cng c th gp l sn phm c hng v l kh chu. Do
cc nm mc, nm men Mycodenrma. Debaromyces, Hanzenula, Pichia v mt s
vi sinh vt khc hot ng, lm gim axit ca sn phm, nh hng xu n
hng v sn phm v c th lm cho sn phm c hng v l. Trong qa trnh tn
tr, trn b mt nc da nhiu khi c lp vng, do hot ng ca mt s nm
men, nm mc. Sn phm c vng b gim cht lng v c khi b hng. Cc vi
sinh vt gy vng l cc chng, Debaromyces, Mycoderma, Pichia tuy rng lp
vng thng c gi tn l vng Mycoderma. Mt s trong cc nm men chu
c nng mui cao, c khi ti 20%. Chng phn hu axit lactic bng cch oxi
ho axit ny. Nu khng loi b c lp vng, n c th lm gim axit lactic
ti mc khng cn c ch ni cc vi sinh vt gy hng sn phm. Tn tr sn
phm trong b cha ln th hm lng axit lactic gim chm hn, so vi ng sn
phm trong bao b nh. gi c cht lng sn phm, cn phi ly ht vng i.
Mt bin php c hiu qu ngn nga hin tng to vng l ph ln mt sn
phm mt lp du thc vt trung tnh, dy khong 3 mm. Nu thng m thng vi
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nh sng mt tri cng khng c lp vng Mycoderma v nh sng c ch nm
men Mycoderma. Nhng nh vy li c th pht trin mt s nm mc. C th bo
qun sn phm bng tia t ngoi chng vng, nhng gi thnh s cao. tn tr
di ngy, c th ng da chut mui vo l thu tinh. Sn phm da chut ln
men lactic c hm lng axit lactic 0,6 - 1,0%, hm lng mui n 2,5 - 3,5%. Khi
ng l da chut mui chua, tch qu da khi nc mui. em lc nc
mui loi b vn da v vn gia v, loi b kt ta ca protein v pectin, v loi
b c mt s ln vi sinh vt c trong nc mui. Trc khi xp l, da c phn
loi theo kch thc cho ng u. Xp da vo l cng vi cc gia v nh ht ci,
t, ti, cn ty, th l..... Sau rt vi l nc mui lc, ri ghp kn np. Lu
sn phm nhit 200C trong thi gian 5 10 ngy sn phm thm thu u.
Trong giai on ny xy ra hin tng khuch tn, kt qu l nng axit actic,
nng mui c cn bng gia nc mui v qu da. Da chut cn ngm
hng v ca cc gia v. Da chut mui ng l c th tn tr 6 thng nhit
lnh (0 -:- 20C) hoc 1 thng nhit phng. Cng c th s dng da chut
mui chua sn xut hp da chut dm gim, qui trnh ch bin cng tng
t nh i vi da chut ti.
2. Mui bp ci
Dng loi nguyn liu bp ci c hm lng ng cao v m l khng qu
gin sn phm gy nt. chn k thut ca bp ci biu hin ch: l cun
cht, hm lng cht kh khong 10% trong bao gm 4 - 5% ng 1- 2%
protein to iu kin cho vi sinh vt lactic pht trin thun li. Bp ci cha
nhiu vitamin C (26 - 60 mg%) v trong qu trnh mui chua, vitamin t b tn tht.
Dng bp ci to li hn v t l ph liu thp hn so vi bp ci nh. Khng dng
bp ci qu non, qu gi hoc b su, bnh. Bp ci ti c lu vi ngy trong
kho thng gi tt bp ci hi b ho, khi c ct nh b gy nt. Trc khi
mui ct b nhng l xanh v l c khuyt tt. C th tn dng li bp ci v trong
li cng cha nhiu ng v axit ascobic. Khi mui, ct l bp ci thnh si di
c chiu ngang 4 -5 mm, hoc ct thnh ming c kch thc 8 - 12 mm. tng
cht lng sn phm, c th cho thm vo bp ci 3% c rt ct ming hoc ct lt.
Cc gia v thng c s dng l tha l, l qu. axit lactic tch t nhanh, cho
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natri xitrat vo bp ci vi t l 0,4 - 0,5%. Mui bp ci trong thng g c dung
tch 50 200 lt hoc trong cc b ximng, b g c dung tch ti 20 000 - 30 000
lt. bo v tt lp ximng v nc da khng b r chy, mt trong b c ph
mt lp thu tinh lng hoc parafin. Ra sch b ri phun hi nc hoc xng
khi lu hunh, bng cch t 0, 08g lu hunh cho 1 lt dung tch b. Nu b
hoc thng g ng bng g mi, cn ngm nc 10 - 15 ngy (c thay nc 2 - 3
ln) ty cc cht tanin v cht nha trong g c th lm cho sn phm b sm
mu hoc b gim cht lng.
Bp ci thi nh c xp vo b cng vi nguyn liu ph. San u, ln
cht ri rc mui tinh th ln trn, theo tng lp. Tng lng mui chim 2 - 2,5%
so vi khi lng bp ci v nguyn liu ph. Ln cht bp ci tn dng th tch
b v to iu kin ym kh cho qu trnh ln men lactic. Ngoi ra, iu cn c
tc dng bo v vitamin C c sn trong nguyn liu. Trong giai on u ca qu
trnh ln men, c sinh nhiu kh lm cho th tch khi bp ci tng ln 2 - 3%. Mc
du sau th tch bp ci li gim i v nh hn th tch ban u. Lc u cng
khng nn xp bp ci vo b qu y tn tht nc da c to ra. Trn b
mt khi bp ci ph mt lp l bp ci ri li ph lp vi gai ln trn cng. Di
y b cng c th xp lp l bp ci. trn cng b da, dng cc khi g nn
sao cho c 1 tn bp ci th chu mt lc nn 70 - 100kg. Nn nhm mc ch dch
rau tit ra nhanh, mau to thnh nc da. Nc da cn ngp trn da 3 - 5cm.
Qu trnh ln men trong mui chua bp ci c th chia lm ba giai on:
+Trong giai on u, mui n lm cho dch bo trong rau tit ra, km theo
ng v cc cht dinh dng khc. Lc u nng mui cao nn cc vi sinh vt
khng pht trin c. Tu theo lng dch bo tit ra khi nguyn liu, nng
mui dn dn gim i v to iu kin cho cc vi sinh vt lactic hot ng. Lc u
sinh nhiu kh, do hot ng ca nm men ca cc vi khun Coli, Leuconostoc
mesenteroides v mt s vi sinh vt khc. Cn ht b bt v l mi trng tt
cho cc vi sinh vt l pht trin. ng thi khi cng l lc cc vi sinh vt lactic
bt u hot ng v dn dn chim vai tr ch o. Giai on u ny cn tin
hnh nhanh axit lactic sm to thnh, c th c ch c cc vi sinh vt l.

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 + Giai on hai - giai on ln men ch yu - c trng bng s tch t nhiu
axit lactic, do hot ng ca cc vi khun B.brassicae fermentati, B.brassicae
acdidi, L.cucumeris, L.plantarum,...;
+ Giai on cui ca qu trnh ln men lactic c s hot ng ca cc vi
khun L.pentoaceticus, hot ng c c khi nng axit lactic trong sn phm
t ti 2,5%. Trong giai on cui ny, hot ng ca cc vi sinh vt lactic
khng sinh kh chim u th.
Ngi ta nghin cu v xc nh c rng nhit thch hp nht cho
giai on u v giai on hai ca qu trnh ln men l khong 200C. nhit ,
qu trnh ln men ko di khong 10 ngy. Nhit bo m cho cc vi khun
lactic pht trin tng i nhanh, ng thi c ch c cc qu trnh ln men ph
c hi. Nh vy sn phm c cht lng tt vi hm lng ru v axit bay hi
thp, vitamin C t b tn tht. H nhit ln men xung 10 - 120C th thi gian ln
men s ko di gp i, so vi thi gian ln men 200C. nhit thp hn 150C,
qu trnh ln men ngng li khi nng axit lactic t ti 1%. nhit thp hn
100C, thi gian ln men ko di ti 2- 3 thng, v gn 00C th qu trnh ln men
hu nh khng xy ra. Khng nn tin hnh ln men nhit cao hn 250C v
nh vy c th kch thch cc vi sinh vt l pht trin mnh. Qu trnh ln men
lactic ngng li khi trong sn phm tch t c 1,5 - 2,4% axit lactic. Sn
phm c hng v tt nht khi c hm lng axit lactic 0,8 - 1,2%. C th khng
ch hm lng axit lactic trong sn phm theo mun bng cch iu chnh nhit
ln men v nng mui n trong sn phm. giai on cui ca qu trnh
lnmen lactic, axit trong sn phm kh cao nn bt u c ch s hot ng ca
bn thn cc vi sinh vt lactic. Ngoi ra, trong iu kin axit cao, trong sn
phm c th pht trin cc nm men to mng v nm mc c kh nng phn hu
axit lactic. ngn nga cc vi sinh vt ny hot ng, bp ci cn c tn tr
nhit gn 00C. C th tn tr sn phm ngay trong b mui bp ci hoc c
th chuyn bp ci sang thng g hn ch tip xc vi khng kh. Sau cho
nc da vo thng qua l ming thng ng kn nt ri em tn tr. Trong qu
trnh tn tr, cn gi cho nc da lun ngp trn bp ci tn tht vitamin C
v cc bin i c hi khc.
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 C th mui chua bp ci thnh dng bn ch phm, ch bin li thnh
dng hp rau n lin. Cch mui bp ci bn ch phm c khc cht t, so vi
cch mui bp ci n trc tip. V d, mui bp ci sau ny ng hp th
khng s dng li. Liu lng mui n s dng cng khc, liu lng mui n cao
hay thp tu thuc thi hn tn tr trc khi ng hp: nu thi hn tn tr khng
qu 3 - 4 thng th dng mui vi t l 1,5 - 2,0% so vi lng nguyn liu. Nu
sn phm cn tn tr qu 6 thng th t l mui cn dng 2,0 - 2,5%. Sau khi ln
men, bp ci mui chua dng bn ch phm cn c hm lng mui n 1,2 - 2,5%
v axit (tnh ra axit lactic) l 0,7 - 1,5%. Lng bp ci trong sn phm chim
t l khng di 82%, lng nc da khng cao qu 12%. Bp ci mui chua bn
ch phm tn tr nhit 0 -:- 20C. ko di thi hn tn tr bp ci mui
chua, sau khi qu trnh ln men lactic kt thc, em bp ci ng hp (hay l
thu tinh), ghp kn np ri thanh trng. ng hp, ly bp ci ra khi b mui,
cho rc nc t do ri nht li loi b cc l to, cc ming li v cc tp cht
khc. em bp ci ng hp cng vi nc da lc k v un si. V bp ci
mui chua d bin mu trong khng kh nn qu trnh ch bin cn nhanh, thi
gian bp ci ly khi b mui v ch ng hp khng ko di qu 5 - 7 ph. Trng
hp thiu nc da, c th pha nc da vi nc mui (nng 1- 2%) vi t l
khng ln hn 1: 1. Nc da bp ci c tnh cht n mn mnh nn cc thit b
ch bin cn ch to bng cc vt liu khng b n mn nh thp khng g, thp
trng men v.v.. c th ng da bp ci vo hp st c sn vecni hoc l thu tinh,
chai thu tinh. Cng c th ng da bp ci vo cc ti cht do c dung lng
200 - 500g. trnh bin mu da bp ci di tc dng ca tia t ngoi, cc ti
hoc l thu tinh c nhum mu xanh nht hoc mu vng nht. Khi ng hp
rt nc da vo hp trc ri mi xp bp ci vo, c nn nh. T l bp ci khi
xp hp chim 85 - 90% khi lng tnh. Bp ci cn ngp hon ton trong nc
da bo m hiu qu thanh trng. Trong sn phm c cha 1,2 - 1,5% mui v
c axit (tnh ra axit lactic) l 0,7 - 1,5%. T l nc da trong hp khng cao
qu 12%.

125
 Da bp ci tn tr trong thng g v trong b c th b gim cht lng, do
mc nhng khuyt tt ch yu nh sau: sn phm b bin mu, rau b nhn, da b
nht. Nu khuyt tt qu nng, sn phm c th b hng.
Bin mu bp ci l do hin tng oxi ho bi oxi trong khng kh, xy ra khi
nc da b r chy v lp da bn trn khng ngp trong nc da. Hin tng
sm mu cn c th do s hot ng ca cc vi sinh vt l. iu ny xy ra khi
nhit ln men qu cao (khong 800C) hoc khi mui phn b khng u trong
sn phm. Nng cao nng mui mt khu vc no trong b mui s c ch s
hot ng ca cc vi khun lactic, to iu kin cho cc vi sinh vt l pht trin. S
bin mu cng xy ra do phn ng gia tanin (t g ngm ra) vi st (do mui
hoc cc da a vo sn phm). S sm mu cn c th do lp da trn cng b
thi.
Da bp ci b qu mm hoc nhn l do mui trong sn phm c nng
qu thp. Khi y dch bo trong rau tit ra chm v s ln men lactic b chm li.
Ngoi ra, iu kin nhit qu cao v mc ym kh km (nn da khng cht)
cng cn tr s pht trin bnh thng ca cc vi sinh vt lactic, to iu kin cho
cc vi sinh l pht trin qu mnh.
Da bp ci b nht, do mt s chng vi sinh vt lactic pht trin qu mnh,
trong iu kin nhit qu cao. Da bp ci cn c th b gim hng v hoc c
mi v l, kh chu (da b kh), l do qu trnh ln men khng tt, hoc b mui
c lm v sinh cha t yu cu.
Da b thi l do cc vi sinh vt gy thi pht trin, iu ny xy ra khi ch
ln men thc hin khng tt hoc ch bo qun sn phm b vi phm nghim
trng.
3. Mui ci b
Da ci b l mt trong nhng loi da chua ph bin nht nc taD,
bc u c sn xut vi qui m cng nghip, trong iu kin bn c gii.
gi ca rau tt nht mc bnh t, mi chm c hoa. Khng nn s dng da
qu gi cng nh da qu non. Nn s dng cy da c b, khi lng trung bnh
mi cy l 2 - 3 kg. Ct b phn cung gi st gc cy v loi b cc l c khuyt
tt, ho, gip ny, b su, rp... C th dng l da a vng hoc phi ho nhng
126
t l hao ht cao v vitamin C b tht thot nhiu. Nu sn xut vi qui m cng
nghip, dng da ti thun li hn, t l hao ht thp v bo v c vitamin C.
Trc khi mui da cn c ra k bng nc sch cho ht t ct, tp cht v
sch mt phn vi sinh vt c trn l da. Khi ra khng nn lm l da b gip nt.
Tin hnh mui da ci b trong cc vi snh, thng g hoc trong b ximng.
Dng mui n trng, sch mui da. T l mui s dng 6 - 9%, so vi khi
lng da. Lng mui ny c pha thnh nc mui, vi t l nc s dng l
20%, so vi khi lng da. Nu da nguyn liu c hm lng ng thp, c
th cho thm vo da 1,0 - 1,5% ng thi im sp kt thc qu trnh ln men
lactic. Nhit thch hp cho ln men da ci l 20 - 250C, sn phm c hng v
tt, trng thi gin. Nu ln men nhit 30 - 350C, da c mu xn, mm v c
mi v l. Vi nhit ln men 20 - 250C, qu trnh ln men lactic c th kt thc
sau 15 - 16 ngy, khi y hm lng axit lactic trong sn phm c th t ti2,5 -
3,6g/l. tng hng v cho sn phm, c th cho thm 5% hnh ti vo da
trc khi mui. Hnh c tc dng to hng thm cho sn phm, hn ch vi sinh
vt "l" pht trin v tng thm ng cho da. cho qu trnh ln men lactic
trong da ci b c n nh, c th dng bin php pha nc da c v da mi
mui. Khi qu trnh ln men lacitc kt thc, cn c bin php bo qun tt c
th c di ngy. Tt nht l bo qun da trong kho lnh, vi nhit 0 -:-
20C. Trong iu kin khng c kho lnh, c th bo qun di ngy da bng ho
cht hoc bo qun bng cch to iu kin ym kh cao cho sn phm. Bo qun
da bng axit sobic, vi t l 0,07 - 0,10%, khng nhng chng li c s ph
hoi ca nm men, nm mc m cn gi c mu sc t nhin v hng v c
trng ca sn phm. C th bo qun da nhit phng trong thi gian ti 90
ngy. To iu kin ym khi cao cho sn phm bng cch ph ln da mt mng
polierylen ri nc mui ln trn, va to iu kin ym kh, va lm vt nn
cho sn phm. Bo qun bng cch ny cng c th gi c sn phm c cht
lng tt trong thi gian 5 - 6 thng, nhit phng, Dng kt hp c hai bin
php bo qun trn, cho hiu qu cng cao.
4. Mui c

127
 Thch hp cho mui chua l c bt v c phoT, loi trng. gi thch hp
l qu c c vt vng y qu, tai qu nh, vi hm lng ng trong nguyn
liu 3,5 - 4,0%. C non qu hoc gi qu n c hm lng ng thp, cho sn
phm c cht lng khng cao. Khng s dng nhng qu qu gip nt, su thi.
Trc khi mui, phn loi v theo kch thc. C th mui c ti hoc c ho
nhng sn phm cng nghip th dng v ti thun li hn. Qu c c ct b
nm, ra sch ri xp vo dng c mui (vi snh, thng g). C mt lp c li rc
mt lp mui cho u. Sau cng, vo sn phm nc un si ngui, vi t l
30%, so vi khi lng c. T l mui thch hp l 10 - 12%. Nu t l mui l 5 -
7% th thi gian ln men nhanh, cht lng sn phm tt nhng sn phm kh bo
qun di ngy. Nu t l mui cao ti 15% th qu v mui b nhn nheo nhiu v
v qu mn. tng hng v cho sn phm v mu sc c mui c trng, c th
cho thm ring vi t l 3 - 5%, so vi khi lng c. C mui cn c nn rt,
cn c mt lc nn 10 - 15kg cho 100 kg c. nhit ln men 25 - 260C, thi
gian ln men ca c mui khong 25 - 20 ngy, hm lng axit lactic trong sn
phm c th t ti 3,0 - 3,2 g/l. Cch bo qun c mui chua cng tng t nh
cch bo qun da ci b mui chua.
5. Mui c chua
Phng php mui c chua tng t mui da chut. C th s dng c chua
vi cc chn khc nhauP, c chua xanh, c chua ng v c chua chn nhng
mui ring tng chn khc nhau. Sau khi loi b nhng qu c khuyt tt v
khng hp qui cch, c chua c phn c ri ra sch. Xp c chua vo thng
cng vi gia v ri rt nc mui vo thng. Gia v gm c tha l, cn ty, hnh,
ti, t.... Tu thuc chn ca nguyn liu v tu thuc thi gian cn tn tr sn
phm, nng nc mui s dng l 7 - 9%. C chua chn c m qu mm,
khi mui d b bin dng nn cn mui trong thng nh, vi dung tch khng qu
50 lt. mui c chua xanh v chua ng c th dng c thng ti 150lt. Cng
nh khi mui da chut, qu trnh ln men chnh ca c chua mui nn tin hnh
trong kho lnh hoc trong hm mt. Thi gian ln men 25 - 50 ngy, tu theo nhit
ln men. Thnh phm c chua mui c hm lng mui n 3- 8%, hm lng

128
axit lactic 0,7 - 2,0%. Tn tr sn phm nhit 0 - 10C. C th mui c chua
trong pure c chua c pha mui n.
III. Cng ngh mui mn rau qu
Sn phm rau qu mui mn ph bin l da chut, nm (nm m, nm rm)
v m, chanh.
1. Da chut mui mn
Ging da chut dng cho mui mn khc bit so vi ging da chut dng
cho mui chua v da chut ng hp. Nu mui chua v ng hp dng da qa
ngnG, v mng, tht qu mm th khi mui mn, ngi ta dng ging da qu di,
v dy v tht qu chc. Nguyn liu da chut dng cho mui mn phi ti tt,
cng, khng c khuyt tt, khng b bm gip. Qu da hnh thng, khng b d
dng, cong queo, chiu di qu 30 40 cm, ng knh qu 3 3, 5 cm. Cung
qu c ct b ti st nm qu.
Dng c ch yu dng cho mui mn da bao gm b mui, v nn, nn.
B mui cn c lng ximng chu c mui, c mi che chng rui, nhng
v trnh tp cht ri vo sn phm. B cn c v sinh sch s trc khi mui
da. V nn c lm bng cc tm g khng gy mi v l cho sn phm. nn
c th dng cc tm btng, si, hc, xanh, cui. nn phi sch,
khng b nc mui n mn v khng gy mi v l cho sn phm. Da chut qua
la chn, c ra sch, ro nc ri tin hnh mui ln mt. Khi mui ln
mt, lng mui chim 14 - 16% so vi khi lng da chut. Khi lng nn
chim 35 - 40% so vi khi lng da chut. Vi b mui c dung lng 1000kg
da, cch tin hnh mui ln mt nh sau: Ho tan 2 kg mui n tinh ch vi 10 lt
nc. Xp da vo b theo cc lp dy 30 cm, qu da xp ngay ngn, thng hng,
bng phng khi nn c thun li. C mi lp da xp vo b, vy mt t nc
mui pha v rc mui ph u b mt lp da. Lp da trn cng c rc
nhiu mui, sao cho mui ph kn b mt lp da. Sau y v nn. Sau 10h,
nc da s ngp b mt da, nu khi nc da cha nhp th cn pha thm
nc mui 190 Bm vo, cho ngp lp da. Giai on mui ln mt ko di 5 - 7
ngy. Sau thi hn , vt da ra khi b mui, ra sch tp cht bm vo qu da
bng nc da trong b. Da vt ra c xp vo st tre, cho ro nc da ri
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tin hnh mui ln hai. Sau khi mui ln mt, qu da teo li nn dn hai b mui
ln mt thnh mt b mui ln hai. Lng mui dng cho mui ln hai chim 13 -
14% so vi khi lng da qu ti, cn khi lng nn dng cho mui ln hai
chim 20% so vi khi lng da qu ti. Cch thc xp da, rc mui, xp v
nn v nn ca mui ln hai cng tin hnh nh mui ln mt. Thi gian mui
ln hai ko di 45 - 50 ngy. Dung dch nc mui trong b mui ln hai t 23 -
250 Bm. Nu sau 10h ca mui ln hai, nc da cha ngp da th cn b sung
nc mui 230 Bm vo. Sau giai on mui ln hai, vt da khi b, la chn
nhng qu qui cch, ro nc da ri ng gi. ng gi da chut vo ti
PE dung lng mi ti 23kg da mui v 2 kg mui tinh ch. Xp da theo
hng li vo ti v rc u mui tinh ln b mt lp da. Ming ti c buc cht
ri xp ti vo hm g kn c kch thc 55 x 40 x 24 cm, trong hm c lt giy
chng m.
2. Nm m mui mn
Nguyn liu nm l qu th nm mu trng, pht trin y , t nhin theo
hnh dng ci nm, khng su thi, khng d dng, khng rch mng bc m nm.
ng knh m nm 2 - 3 cm. Mui n dng loi tinh ch, trng, kh, sch. Dng
c mui nm c th dng chum vi snh hoc b nha, khng c gy mi v l
cho sn phm. V nn bng tre, khng mc, mt. Bao b ng thnh phm l can
nha, loi dng ng thc phm. Bao b vn chuyn l thng g nan tha sch,
chc chn, khng mc, mt.
Nm c thu hi khi cn non, khi mng bao pha di m nm cha b
rch. Thu hi khi sng sm hoc chiu ti nm khng b n. Khng t ct
bm vo m nm. Khi thu hi nm cnnh tay, trnh lm xc mng bao m nm.
Dng dao nh, sc, ct ngang chn nm vi chiu di chn nm 1,0 1, 5 cm. Khi
thu hi nm, kt hp phn loi nm. Nm loi mt c ng knh m nm 2,6 - 3,
0 cm. Sau sa li chn nm, ct bng vi chiu di chn nm khng qu 1cm.
Ra sch nm bng nc sch, xoa nh nm sch nhng khng gy bm gip,
khng lm sy xc m nm. Trng li bng nc lun lu ri ro nc. gi
c mu t nhin cho nm, chn nm trong nc nng 900C vi thi gian 10ph,
ri lm ngui nhanh trong nc lnh. ro nc ri em nm i mui. S dng
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mui vi t l 100kg nm ti cn 35 40 kg mui tinh ch. Ln lt xp nm vo
dng c mui, mt lp nm xen k mt lp mui v trn cng ph mt lp mui.
Ch lp nm trn cng cch ming dng c mui 10 - 15cm nc mui khi
tro ra ngoi. Trn cng chn bng v nn nm khng ni ln khi mt nc
mui v s b hng. Sau 1 - 2 ngy kim tra nng nc mui. Nu nng
nc mui khng t 200 Bm th phi thm mui vo t 200 Bm. Sau 15
ngy mui tan ht v ngm vo nm.
Trc khi ng nm vo can nha, nm cn c la chn theo nhng tiu
chun sau: gi nguyn hnh dng ca nm, mu sc t trng ng n vng nht, tht
nm chc, gin, khng nhn, hng v c trng ca nm mui, khng b chua,
khng c mi v l. Nc mui phi trong, nng t 20 - 250 Bm, nu nc
mui c vn c, cn c lc k. ng nm mui vo cn nha, mi can cha
20kg nm mui ro nc. nc mui cho va ngp nm.
3. M mui mn
Nguyn liu m dng m chn vng u, khng ng thi hoc su bnh. Kch
thc qu tng i ng u, ng knh qu ti thiu 1,5cm.
M la chn nhng qu qui cch ri c ra sch, ro nc. Mui
n tinh ch c s dng vi t l 18% (18kg mui dng cho 100kg m qu). Xp
m vo chum hoc b mui c lm v sinh sch s. C mt lp m rc 1 lp
mui v trn cng l lp mui ph kn m. y v nn ri xp d nn ln trn, khi
lng nn chim 10% so vi khi lng m. nh vy trong 3 tun, sau mi
tun o m t di ln trn mt ln. Sau 3 tun, vt m, ro nc mui ri
phi nng hoc sy cho kh kit. Thng ng m mui kh vo ti PE, dung
lng mi ti tu theo yu cu ca khch hng.
4. Chanh mui mn
Dng chanh qu tiD, gi khng ng thi, su bnh, ng knh qu ti
thiu phi t 3 cm. Dng mui n tinh ch vi t l 18% (18kg mui cho 100kg
chanh). Chanh sau khi la chn c ra sch ri kha bn rnh theo chiu dc
qu. Sau p theo chiu dc qu ri xp vo b mui. C mt lp chanh rc mt
lp mui, trn cng mt lp mui ph kn lp chanh. Chanh mui cn c nn
cht ton b chanh ngp trong nc mui (sau 1- 2 ngy nc mui bt u
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ngp chanh). Thi gian mui 10 - 15 ngy. C cch vi ngy o chanh t di ln
trn chanh ngm mui u. Sau thi gian mui, em phi hoc sy chanh
thu phn cn 15%. Sy nhit 45 - 500C, vi thi gian 48 - 50h. Chanh mui
kh cn c thu phn khong 15%, axit khong 10 % v mui 30 - 40%.
Chanh c mu vng nu, hng thm, c lm tm mui kt tinh trn b mt.
Chanh mui c ng vo ti PE buc kn.

132
 CU HI N TP CHNG

1. Trnh by c s l thuyt ca qu trnh mui chua rau qu?

2. Cc giai on ca qu trnh ln men chua rau qu?
3. Trnh by qu trnh mui chua da chut? Phn tch cc h hng thng
gp trong qu trnh mui chua da chut, bin php khc phc?
4. Trnh by qu trnh mui chua bp ci?
5. Trnh by qu trnh mui chua da ci b?
6. Trnh by qu trnh mui chua c?
7. Trnh by qu trnh mui mn da chut?
8. Trnh by qu trnh mui mn nm m?

133
 Chng 6: CNG NGH LM LNH NG RAU QU

Rau qu lnh ng l dng sn phm c ch bin v trao i ngy cng

nhiu trn th gii. Rau qu lnh ng c u im l gi c nhiu nht tnh cht
vt l v gi tr dinh dng ca nguyn liu so vi cc phng php ch bin v
bo qun khc. Nhc im chnh ca rau qu lnh ng l gi thnh cao, do chi
ph bo qun ln. Tuy nhin, rau qu lnh ng vn l sn phm c a chung
v ngy cng chim t trng cao trong tng s rau qu ch bin.
I- C s l thuyt ca qu trnh lnh ng
Khi h nhit ca rau qu xung di 00C th hot ng sng ca vi sinh vt
v hot lc ca enzim trong t bo rau qu gim i ng k. Do m cc phn
ng ho sinh xy ra mt cch t nhin trong rau qu cng nh cc phn ng lm
h hng rau qu do tc dng ca vi sinh vt cng chm i. Tu theo nhit t
c trung tm rau qu m phn bit rau qu lnh ng (nhit thp hn n -
60C) v rau qu lm lnh ( 0 -:- +40C). Khi lm lnh, yu t c tc dng ch yu
bo qun l nhit thp. Nhit thp lm chm cc qu trnh trao i cht, ph
hu tng quan bnh thng v tc ca cc qu trnh ny, dn n s sinh
trng, sinh sn thc t b nh tr. V tc dng lm h hng rau qu rt yu. Khi
lm lnh ng, ngoi nhit thp cn c yu t tc dng na l s thay i trng
thi ca nc. Nc mi trng xung quanh v ngay trong t bo vi sinh vt b
kt tinh. Khi xut hin s mt nc ca cht nguyn sinh, Protein ca cht
nguyn sinh b bin tnh, nng pha lng (khng b ng bngk) tng ln, lm
tng p sut thm thu v nng axit. Lm tng s chuyn cht m bn trong
mi t bo v t t bo ra mi trng bn ngoi, tc ng ca cc tinh th nc
ln mng t bo. Tt c cc yu t cng vi nhit thp lm cho cc qu trnh
trao i cht v cu trc t bo b ph hu, lm cht vi sinh vt. Tc dng dit vi
sinh vt ca nhit thp tu thuc vo cc yu t sau y:
- Loi vi sinh vt v trng thi ca chng. Sc khng vi nhit thp thay
i thu theo loi vi sinh vt, theo giai on sinh trng v trng thi t bo ca vi
sinh vt. Nm mc v nm men chu lnh tt hn vi khun, bo t chu lnh tt
hn t bo. Vi sinh vt thi k sinh trng d b tiu dit hn cc thi k khc.

134
Phn ln nm mc v nm men ngng pht trin nhit -70C. Nm mc
Clavobacterium, Sporotrichum pht trin - 6,70C. Penicillum v monilia mc -
40C, nm men mc -2 -:- - 40C. Cc ging vi khun Pseudomonus,
Achromobacter, Alcaligenco, Micrococus Flavobacterium pht trin - 4 -:- -
7,50C, nhng phn ln cc ging khc ngng pht trin -30C v nhiu ging b
tiu dit khi c lm lnh ng.
Nu lm lnh ng -700C th bo t Bacillus megatherium v t bo
Staphylococcus aureus vn cha b tiu dit nhng 30% Escheria coli v 20%
Pseudomos aeruginosa b tiu dit.
- Nhit khi lm lnh ng v khi bo qun. Khi mi trng ch trng thi
qu lnh v th lng th tc b dit ca vi khun chm hn trng thi ng
cng. nhit t - 5 n - 120C, vi khun tiu dit chm hn nhit t -18
n -200C, v -180C v nhit thp hn th mi trng nhanh ng bng hn
nhit t -5 n - 80C. Thi gian bo qun sn phm lnh ng ko di th
lng vi sinh vt gim dn. C mt s vi sinh vt b tiu dit hu nh hon ton
nhit t -5 n - 80C vi thi gian 10 - 14 thng v sau d trong iu kin
bnh thng cng khng pht trin c hoc pht trin rt yu. Mt s vi khun
(nht l loi c bo tn) ch b c ch nh iu kin trn v li c th pht trin
ngay sau 5- 6h trong iu kin bnh thng. Mt s vi khun gy bnh c th chu
ng c nhiu gi nhit khng kh lng ( -1900C). Trong thc phm ng
lnh lng tp trng b tiu dit ti 90-99% nhng khng b tiu dit hon ton. Do
vy trong qu trnh x l nguyn liu trc khi lm lnh ng, cn bo m v
sinh cng nghip cho tt.
- Loi rau qu: Thnh phn ho hc ca rau qu nh hng n tc b tiu
dit ca vi sinh vt trong qu trnh lm lnh ng. Gluxit, mui, protein, lipit, cc
cht keo c tc dng bo v cho vi sinh vt. Tri li pH thp v nc li lm
cho vi sinh vt d b tiu dit. Khi lm lnh ng rau qu, hot lc ca enzim gim
i rt nhiu nhng khng b tiu dit. Ngay nhit -790C enzim cng khng b
ph hu. Lipaza khng mt hot lc -350C, peroxidaza v polifenoloxidaza
nhit - 200C vn xc tc qu trnh xi ho tanin ca cc sn phm chui. Qu
trnh phn hu glicogen vn xy ra nhit 30 n -350C. Tc cc qu trnh
135
enzim nhit thp thay i khng ging nhau v cc qu trnh t phn trong rau
qu lnh ng vn gi c hng chung tn ti trc khi lnh ng, m cc
hng ny c nhng c trng ring. Trong thi k bo qun, tc ny tu thuc
vo tc lm lnh ng. Hot lc ca enzim b mt khi tin hnh lm lnh ng
ri lm tan gi xen k nhiu ln.
Nc tinh khit ng bng 00C, cn dch bo ca rau qu l dung dch c
ng, axit, mui v cc thnh phn ho hc khc nn ng bng nhit thp
hn 00C. Thi im m pha rn (nc n) bt u tc khi dung dch c gi l
im bng. Nhit im bng ca rau l - 0, 8 n - 2,20C, cn ca qu l - 0, 8
n - 4,60C. Khi nc ng bng lng nc dng lng trong dung dch s t i v
do nng cht ho tan tng ln. tip tc ho bng phi tip tc gim nhit
. Khi , lng nc trong dung dch li gim, hm lng cht kh li tng v
li i hi tip tc gim nhit . Cho ti khi ton b nc ng bng ht th sn
phm t c trng thi tecti. Nhit tecti ca nc mui l -21,20C, ca
dung dch CaCl2 l -550C, ca dch bo trong thc phm trung bnh l - 600C.
Trong thc t, rau qu lnh ng khng b h nhit ti trng thi tecti ca dch
bo. nhit -180C nc trong rau qu tp trung ch yu tht qu, cn cc
lp t bo gn v v v th t hn. T l nc lin kt trong rau qu l 20%, nc
ny kh kt tinh hn nc t do. Dch bo ca t bo c nng cao hn v t
nc t do hn, do kh kt tinh hn dch bo gian bo c nng thp hn
v lng nc t do cao hn. Khi lm lnh ng bnh thng nc ca dch bo
gian bo kt tinh trc vi s lng tinh th tng i t. Cc tinh th ny s ln
ln rt nhanh do nc t t bo tit ra, do p sut thm thu trong t bo ln
hn trong gian bo. Tinh th nc ln s ph hu cu trc ban u ca t bo,
n khi tan gi th cu trc khng c phc hi lm sn phm b nhn. Khi lm
lnh ng nhanh th s lng tinh th nc to ra c nhiu v nh, nc
khng dch chuyn t t bo ra gian bo nn cc m khng b ph hu. ng thi
cc vitamin, mu sc v hng v ca rau qu cng c bo v tt hn. Tuy
nhin, khng th lm lnh ng vi tc qu nhanh v nh vy th cc lp t bo
bn ngoi b ph hu do sc cng rt ln v trong m qu xut hin vt nt v
ch gy do cu trc b ph v.
136
 C ba phng php lm lnh ng rau qu: Lm lnh ng trong khng
kh, lm lnh ng trong cht ti nhit lng v lm lnh ng trong tc nhn lnh
si. Mi phng phng php li c th thc hin bng cch trc tip hay gin
tip.
Lm lnh ng trc tip trong khng kh c dng ph bin nht trong thc
t cng nghip hin i. V tnh cht vt l ca khng kh, tuy c dn nhit km
hn cc mi trng khc, sn phm bc hi lm ht khi lng v lm gim s
trao i nhit ca thit b nhng vn l mi trng lnh ng s dng n gin,
thch hp hn cc cht ti nhit khc.
Lm lnh ng trc tip trong cht ti nhit lng l dung dch mui n c
nhiu u im nh lm tng tc ca qu trnh, khng gy tn tht sn phm.
Nhng li c nhc im l thm mui vo sn phm, lm bin mu, gy v mn
v lm xu ngoi hnh sn phm, lm tn tht cht ho tan. Thc tin ngi ta cn
dung phng php lm lnh ng gin tip trong mi trng lng vi cc cht ti
nhit l dung dch canxi clorua, propilenglicol v etilenglicol. Thc phm ng
trong bao b bng cht do, nhng vo cc cht ti nhit. Nh vy khng b hao ht
sn phm, qu trnh tin hnh nhanh, cho php c kh ho hay t ng ho.
Lm lnh ng thc phm gin tip trong tc nhn lnh si tin hnh trong
thit b lnh ng bn mng. Sn phm lnh ng trong cc bn y.Tc nhn
lnh l nit lng hay freon lng, cng c th dng N2O hay CO2 lng, tuy cn t
ph bin do qu trnh s dng phc tp. Phng php lm lnh ng trc tip
trong tc nhn lnh lm tng tc ca qu trnh, n gin ho cng ngh v to
iu kin cho vic t chc sn xut lin tc. Nit lng c u im l nhit si
thp ( -195,80C), tnh tr cao. Nhng ch nn dngcho sn phm c kch thc nh
v gi tr cao, l do v vi sn phm kch thc ln th sn phm b nt do nhit
gim qu t ngt v tiu tn nhiu nit.
II. Cng ngh lm lnh ng rau qu
Tu theo mc x l nguyn liu v theo cch phi ch, c cc dng rau
qu lnh ng nh sau:
- Rau t nhin lnh ng.
- Rau rt nc mui lnh ng
137
 - Qu t nhin lnh ng
- Qu trn ng lnh ng, qu nc ng lnh ng.
- Nc rau, qu lnh ng.
- Rau, qu nghin lnh ng.
S dy chuyn cng ngh rau lnh ng nh sau:

Rau ti

Phn
loi
Ra
sch
Chn li
Lm
sch
Ngm,
chn
ng ng Rt nc
gi gi mui
Lm lnh Lm lnh
ng ng
Bo qun lnh Bo qun lnh
ng ng
Rau t nhin lnh Rau rt nc mui
ng lnh ng
Trong cc dng k trn, dng rau qu t nhin lnh ng (khng phi trn vi
ng tinh thk, nc ng hoc nc mui) l ph bin nht.
Nh vy rau qu lnh ng c qu trnh cng ngh tng t nh rau qu ng
hp. Qu trnh ch bin rau qu lnh ng gm bn giai on chnh: X l nguyn
liu, ng gi, lm lnh ng v bo qun lnh ng.
a. X l nguyn liu: vic x l nguyn liu trc khi ng gi trong ch
bin rau qu lnh ng tng t nh ch bin hp rau qu. Sau khi la chn
nguyn liu qui cch, nguyn liu c phn loi theo kch thng, hnh dng,
mu sc ri c ngm ra cho sch t ct v sch mt phn vi sinh vt nhim
vo rau qu t t trng, nc bn v cc ngun khc. Trong qu trnh lm lnh
ng v bo qun lnh ng vi sinh vt khng b tiu dit hon ton, do vy rau
qu trc khi c a vo lm lnh ng, mc nhim vi sinh vt cng thp
138
cng tt. Ra rau qu bng cch ngm trong nc do ho bng vi clorua hay nc
javen vi hm lng clo t do l 5 mg /lt, sau trng li bng nc sch. Sau khi
ra sch nguyn liu ngi ta lm sch nguyn liu bng cch gt sa, b
nhng phn khng n c. Vi rau cn nht v loi b l gi, r cn st nguyn
liu. Vi cc loi qu nh i, mn, hng, o th loi b cung qu. Vi cc loi
qu chui, da, u , vi, chm chm, cam, xoi.th cn bc v, b ht. Xoi,
vi, chm chm nu ch bin dng qu t nhin lnh ng th nguyn v v
ht.
Sau khi c lm sch, rau qu c ct ming vi hnh dng v kch
thc khc nhau theo tng floi.
loi tr bt v ng, cht, lm cho mu sc sng hn v dit enzim oxi
ho i vi mt s loi rau nh c tm, sp l, c rt, u c ve, u H Lan, mng
ty, nm, cn phi qua qu trnh chn. Ch chn theo bng sau.
Bng 6. 1: Ch chn mt s loi rau qu.

Thi gian chn

Loi rau Nhit chn 0C Nng NaCl %
(ph)

C tm 100 4 2-3
C rt c 90 0 3-4
C rt ming 90 0 2-3
Hnh ty 100 0 2-3
u cve 90 - 95 0 3-5
u H Lan 75 - 90 0 3-4
Mng ty 100 0 2-3
Nm m 100 0 2-4
Nm rm 100 0 2-3
Sp l 100 2 0.5 - 1

i vi chui, chng hin tng oxi ho cc hp cht polifenol c th

nhng rut chui vo dung dch axit xitric 0,8 - 0,9 g/l v vitamin C 1,7 - 1,8 g/l.
Cch x l vi nc rau, qu v rau qu nghin ging nh trong ch bin hp.
b. ng gi: Bao b trc tip dng cho rau qu lnh ng l ti polietylen,
hp cactng. Ngoi ra, cn dng mt s dng bao b khc nh hp kim loi, l
139
thu tinh, thng g. Sn phm dng trc tip c ng trong bao b nh cn
bn thnh phm thng ng trong bao b ln. Rau qu x l, trc khi ng
gi thng c lm lnh s b xung 4 - 60C rt ngn thi gian cp ng, tng
nng sut thit b cp ng. Nu ng gi sn phm vo bao b kn, trnh bao b
b bin dng do sn phm n ra khi lnh ng, ch cho sn phm chim 90% th
tch bao b. hn ch hin tng xi ho, ghp kn bao b trong chn khng ( 350
- 400 mm Hg). Vi loi bao b kn, khi lng tnh nh, sn phm cn ghi r " Bo
qun sn phm nhit -180C". Phng ng gi rau qu lnh ng phi m bo
v sinh cng nghip v nhit cn thp di 0 0C.
*. Rau qu lnh ng t nhin: L sn phm lnh ng t rau qu ch qua
x l m cha c ch bin trc khi c lm lnh ng. Bao b dng cho rau
qu lnh ng t nhin thng l ti PE hoc hp cactong c lt mng PE, vi
dung lng 250 - 1000g. Cc ti hoc hp ny c ng vo bao b vn chuyn l
thng cactong hay thng g nan tha, c dung lng 10 - 20 kg. Khi ng gi c
th ng ring tng loi rau, qu hoc hn hp cc loi rau, hn hp cc loi qu.
*. Rau rt nc mui lnh ng: L rau x l, h nhit , xp vo bao b
(hp kim loih, l thu tinh, ti cht do,) ri rt dung dch nc mui c nhit
khng qu 50C vi t l nh trong bng sau:
Bng 6.2: T l nc mui rt vo rau lnh ng

Loi rau Dung dch T l ro nc %

C chua qu Nc c chua c cha 1- 1,5% mui n 50 - 52

u H Lan Nc mui 2%, ng 2- 3% 55 - 60

Sp l Nc mui 2% 50

C rt Nc mui 2% 55 - 60

Nm Nc mui 2% 50

*. Qu nc ng lnh ng: Dng sn phm ny c th gm mt hay

nhiu loi qu hn hp. Bao b c s dng nh trong ch bin hp. Nc

140
ng khi rt c nhit khng qu 50C. Nng nc ng khi rt, t l ro
nc l kh thnh phm theo nh bng sau:
Bng 6.3: Nng nc ng v t l ro nc trong sn phm
qu nc ng lnh ng

Thnh phn
Nng nc
Loi qu T l ro nc kh ti
ng khi rt (%)
ti thiu (%) thiu (%)
Xoi 25 - 40 55 18

Da 30 - 50 55 18

Cam 60 55 21

Qut 60 55 21

o 40 - 50 50 21

M, mn 40 - 50 55 20

Vi, chm chm 30 - 50 50 18

Mc cooc 30 - 50 55 18

u 30 60 18

*. Nc rau qu lnh ng: Nc rau qu lnh ng c ch bin cc

dng: Nc qu p lc trong, nc qu p khng trong, necta, nc qu hn hp,
nc qu nguyn cht, nc rau nguyn cht. Khi rt vo bao b, sn phm c
nhit khng cao qu 50C v mc rt chim 90% dung tch bao b.
c. Lm lnh ng: Rau qu, sau khi c x l, ng gi cn nhanh
chng a vo thit b cp ng nhanh. Trc khi a sn phm vo, thit b cp
ng c st trng bng ozon v kh mi l bng qut gi. Xp sn phm vo
thit b cn tin hnh nhanh. tng tc to nhit, sn phm cn c xp
thnh lp mng, c khe trng khng kh lnh tun hon v tng tc gi.
Nhit cui cng ca rau qu lnh ng l - 15 -:- -180C. Tu theo kch thc
ca tng n v sn phm (kch thc ming sn phm khi lm lnh ng rik,
kch thc bao, ti, hp rau qu khi ng gi), dng sn phm, nhit ban u

141
ca sn phm v phng thc cp ng m thi gian cp ng di hay ngn. Vi
rau qu bao gi trong ti PE dung lng 500g, nhit ban u 4 - 60C x l trong
thit b lnh ng gin tip c nhit ca tc nhn lnh l -35 -:- -360C th thi
gian cp ng l 4-5h. Nu t trong hm lnh hay phng lnh th thi gian cp
ng l 8 - 16h (nu xp mngn) hoc 18 - 36h (nu trong bao b ln dung lng
10 n- 20kg). Tc cp ng nhanh khng ch tng nng sut ca thit b m quan
trng hn l cho sn phm c cht lng cao hn. Do , thc t ngi ta s dng
thit b cp ng nhanh v sn phm thng s dng bao gi nh, c h nhit
xung 4 - 60C trc khi a vo thit b cp ng.
d. Bo qun lnh ng: Sau qu trnh cp ng sn phm t nhit -15 -:-
180C c ly ra khi thit b cp ng ri xp vo bao b ln v nhanh chng a
vo kho bo qun lnh ng. Giai on bo qun lnh ng ny nhm mc ch.
- t nhit cn thit (thp nht l t -180C)
- Tp trung sn phm ti thi gian giao hng.
Ngoi ra, trong qu trnh bn l v ch s dng, sn phm rau qu lnh ng
cng cn c bo qun nhit lnh ng. Nhit bo qun c tc dng
quyt nh n thi hn bo qun. Nu bo qun -18 -:- -200C, sn phm c th
bo qun c 1 nm. Nu bo qun - 150C th sn phm bo qun c 6 - 8
thng. Trong mng li bn l, rau qu lnh ng c bo qun nhit - 120C,
vi thi hn bo qun ti a l 7 ngy, nu bo qun - 90C th ch c 2
ngy.
Ch bo qun rau qu lnh ng trong cng nghip nh sau:
- Nhit ban u ca sn phm khng cao hn: -150C
- Nhit trong kho: -18 -:- -200C
- dao ng nhit 10C
- m tng i ca khng kh: 96 - 98%
- Dung lng kho 300kg/m3
- Nhit sn phm xut kho khng cao hn - 180C
Trong qu trnh bo qun, rau qu lnh ng b mt nc, kt tinh li v thay
i tnh cht ho sinh. Tn tht khi lng do mt nc (thng hoat) tu thuc loi
142
nguyn liu, cch bao gi v ch bo qun. Rau qu t nhin lnh ng bao gi
khng kn, bo qun, nhit -180C, m tng i ca khng kh 95 - 98%,
th sau 10 thng gim khi lng 1 - 2% do mt nc.
Hin tng ti kt tinh xy ra l do nhit bo qun khng n nh, dao
ng ln. Khi nhit tng mt s tinh th nc b tan. Sau khi nhit h
thp th s nc ti kt tinh thnh cc tinh th c kch thc ln hn. Do sn
phm b nhn, tn tht nhiu hn, nht l i vi cc loi rau n l v qu c cu
to mm. Trong qu trnh bo qun, rau qu lnh ng cng b bin i cc tnh
cht ho sinh, nhng s bin i ny khng ng k. Ngoi ra trong sn phm cn
gim vi sinh vt, c v chng loi v c v s lng
III. Gii thiu mt s quy trnh cng ngh ch bin hp rau qu lnh
ng
1. Quy trnh cng ngh ch bin vi thiu lnh ng

Vi qu Chn, phn loi Ngm st trng Ra bng nc sch

X l c hc Ngm CaCl2 Ra sch ro nc

Cn, ng gi Lm lnh ng ng thng

Bo qun lnh ng Sn phm

2. Quy trnh cng ngh ch bin u lnh ng

u Chn, phn loi Ngm st trng Ra bng nc sch

Gt v, b rut, ht Ra sch ro nc To hnh

Cn, ng gi Lm lnh ng nhanh 35 n 400C

ng thng Bo qun lnh ng -18 n 200C Sn phm

3. Quy trnh cng ngh ch bin da lnh ng

143
 Da qu Chn, phn loi B hoa, cung Ngm st trng

Ra li ro Ct hai u t li Gt v Ct sa
mt
Ra qua dd mui hay axit xitric To hnh Ngm tm gia v, vitamin C

Cn, ng gi Lm lnh ng nhanh -35 n - 400C ng thng

Bo qun lnh ng 18 n -200C Sn phm

4. Quy trnh cng ngh ch bin da chut lnh ng

Da chut Chn, phn loi Ra st trng, nc c Cl2 ( 5 mg / l)

Ct cung, rn Ra li ro Cn, ng gi

Lm lnh ng nhanh -35 n - 400C ng thng

Bo qun lnh ng 18 n -200C Sn phm

144
 CU HI N TP CHNG
1. Nu c s l thuyt ca qu trnh lm lnh ng rau qu?
2. Trnh by cc phng php lm lnh ng rau qu?
3. Vit s quy trnh cng ngh rau lnh ng?
4. Vit s quy trnh cng ngh qu lnh ng?
5. Phn tch vic x l nguyn liu trong ch bin rau qu lnh ng?
6. Phn tch cng on lm lnh ng v bo qun lnh ng trong ch bin
rau qu lnh ng?
7. Vit s quy trnh cng ngh ch bin vi thiu lnh ng?
8. Vit s quy trnh cng ngh ch bin da thiu lnh ng?
9. Vit s quy trnh cng ngh ch bin u lnh ng?
10.Vit s quy trnh cng ngh ch bin d-a chut lnh ng?

145
 MC LC
LI GII THIU ........................................................................................................................... 1
Chng 1: THNH PHN HA HC CA RAU QU ............................................................. 2
1. Nc ................................................................................................................................... 2
2. Cc gluxit ............................................................................................................................ 2
3. Cc axit hu c ................................................................................................................... 6
4. Cc glucozit ........................................................................................................................ 8
5. Cc hp cht poliphenol ..................................................................................................... 9
6. Cc cht mu..................................................................................................................... 10
7. Cc hp cht nit .............................................................................................................. 11
8. Cc cht bo ...................................................................................................................... 12
9. Cc vitamin ....................................................................................................................... 13
10. Cc cht khong .............................................................................................................. 14
11. Fitonxit............................................................................................................................ 14
12. Enzim .............................................................................................................................. 15
CU HI N TP CHNG .................................................................................................... 17
Chng 2: CC LOI RAU QU CHNH ................................................................................. 18
I. Phn loi rau qu ................................................................................................................... 18
1. Phn loi theo tnh cht kh hu ........................................................................................ 18
2. Phn loi theo tnh cht thc vt....................................................................................... 18
II. Cc loi qu .......................................................................................................................... 18
1. Da ................................................................................................................................... 18
2. Chui................................................................................................................................. 21
3. Qu c mi ........................................................................................................................ 24
4. Xoi................................................................................................................................... 27
5. u ................................................................................................................................ 28
6. Vi, nhn, chm chm ...................................................................................................... 29
7. M, mn, o .................................................................................................................... 31
8. Na ...................................................................................................................................... 31
9. i ....................................................................................................................................... 32
10. Thanh Long ..................................................................................................................... 32
11. Qu B ............................................................................................................................ 33
12. Qu Da .......................................................................................................................... 33
13. Mt, su ring .................................................................................................................. 34
14. Mng ct ......................................................................................................................... 35
III. Cc loi rau v rau gia v .................................................................................................... 35
1. Khoai Ty ......................................................................................................................... 35
2. C chua ............................................................................................................................. 36
3. Da chut .......................................................................................................................... 37
4. Ci bp .............................................................................................................................. 37
5. Sp l ................................................................................................................................ 38
6. u H Lan ....................................................................................................................... 38
7. u cve ........................................................................................................................... 39
8. Mng ty ........................................................................................................................... 39
9. Ng rau ............................................................................................................................. 40
10. Cc loi nm n .............................................................................................................. 41
11. Hnh, ti ......................................................................................................................... 42
12. t ..................................................................................................................................... 43
13. Ht tiu............................................................................................................................ 43
14. Rau thm......................................................................................................................... 44
CU HI N TP CHNG .................................................................................................... 45
Chng 3: CNG NGH CH BIN RAU QU NG HP ................................................. 46
I. Phn loi hp rau qu ....................................................................................................... 46

146
 1. hp t rau ..................................................................................................................... 46
2. hp t qu .................................................................................................................... 46
II. Cc cng on c bn trong ch bin rau qu ...................................................................... 49
1. La chn, phn loi ........................................................................................................... 49
2. Ra..................................................................................................................................... 50
3. Lm sch v, cc phn km dinh dng ........................................................................... 50
4. p thu dch qu .................................................................................................................. 51
5. Lm trong dch qu ............................................................................................................ 52
6. ng ho ........................................................................................................................... 53
7. C c ................................................................................................................................ 54
8. Vo hp ............................................................................................................................. 54
9. Bi kh ............................................................................................................................... 55
10. Thanh trng ..................................................................................................................... 55
III. Cng ngh ch bin hp qu nc ng ...................................................................... 55
1. Yu cu v nguyn liu ..................................................................................................... 55
2. X l nguyn liu .............................................................................................................. 56
3. Xp hp rt dch ng ..................................................................................................... 57
4. Ghp np, thanh trng ....................................................................................................... 57
5. Cc ch tiu cht lng...................................................................................................... 58
IV. Cng ngh ch bin hp nc qu ................................................................................. 62
1. c im chung v phn loi nc qu............................................................................. 62
2. Yu cu v nguyn liu ..................................................................................................... 64
3. Ch bin nc qu p ........................................................................................................ 64
4. Quy trnh sn xut mt s hp nc qu p ................................................................. 66
V. Ch bin nc qu c c ..................................................................................................... 67
VI. Nc qu vi tht qu ( necta) ............................................................................................. 68
VII. Ch bin xiro qu ............................................................................................................... 70
1. C s chung ....................................................................................................................... 70
2. Qui trnh ch bin xiro qu theo phng php p ............................................................. 71
3. Qui trnh ch bin xiro qu theo phng php trch ly...................................................... 72
VIII. Cng ngh sn xut hp mt qu ................................................................................ 73
1. C s l thuyt ................................................................................................................... 73
2. Mt ng .......................................................................................................................... 74
3. Mt nhuyn........................................................................................................................ 76
4. Mt ming ng ................................................................................................................ 78
5. Mt rim .............................................................................................................................. 79
6. Mt kh ............................................................................................................................. 81
7. Qui trnh cng ngh sn xut mt s dng hp mt qu .............................................. 81
IX- Cng ngh sn xut hp rau t nhin ............................................................................. 84
1. C chua .............................................................................................................................. 85
2. Sp l ................................................................................................................................. 85
3. Nm rm, nm m ............................................................................................................. 86
4. Ng bao t ......................................................................................................................... 87
5. u c ve ........................................................................................................................... 88
6. C rt ................................................................................................................................. 88
7. Mng ty ............................................................................................................................ 88
X. Cng ngh sn xut hp nc rau ................................................................................... 89
1. Nc c chua ..................................................................................................................... 89
2. Nc c rt ........................................................................................................................ 90
XI.Cng ngh sn xut c chua c c v xt c chua .............................................................. 90
1. C chua c c ................................................................................................................... 90
2. Xt c chua ........................................................................................................................ 93
3. Tng t ............................................................................................................................ 94
XII. Cng ngh sn xut hp rau dm gim ......................................................................... 96
147
 1. Da chut dm gim ......................................................................................................... 96
2. Gi xanh dm gim ...................................................................................................... 97
CU HI N TP CHNG .................................................................................................... 99
Chng 4: CNG NGH CH BIN RAU QU SY ........................................................... 100
I. Cng ngh sy rau qu ........................................................................................................ 100
1. Chn (hp) ...................................................................................................................... 102
2. X l ho cht ................................................................................................................. 102
3. Sy .................................................................................................................................. 103
4. Bao gi ............................................................................................................................ 106
II. Sn phm rau qu sy nguyn dng ................................................................................... 106
1. Chui sy ........................................................................................................................ 106
2. Da sy ........................................................................................................................... 108
3. u sy ........................................................................................................................ 108
4. Xoi sy .......................................................................................................................... 108
5. Vi, nhn sy .................................................................................................................. 108
6.Mn sy............................................................................................................................ 108
7. M sy ............................................................................................................................ 109
8. Khoai ty sy .................................................................................................................. 109
9. Sp l sy........................................................................................................................ 109
10. C rt sy ...................................................................................................................... 109
11. Nm sy ........................................................................................................................ 109
12. Hnh, ti sy ................................................................................................................. 110
13. t sy ............................................................................................................................. 110
III. Sn xut bt rau qu ......................................................................................................... 110
1. Bt chui ......................................................................................................................... 110
2. Bt cam ........................................................................................................................... 111
3. Bt c chua ..................................................................................................................... 111
Chng 5. CNG NGH MUI CHUA RAU QU ................................................................ 114
I- C s l thuyt ca qu trnh mui chua rau qu............................................................... 114
II- Cng ngh mui chua rau qu ........................................................................................... 118
1. Mui da chut ............................................................................................................... 118
2. Mui bp ci ................................................................................................................... 122
3. Mui ci b ..................................................................................................................... 126
4. Mui c ........................................................................................................................... 127
5. Mui c chua................................................................................................................... 128
III. Cng ngh mui mn rau qu ........................................................................................... 129
1. Da chut mui mn ...................................................................................................... 129
2. Nm m mui mn ......................................................................................................... 130
3. M mui mn.................................................................................................................. 131
4. Chanh mui mn ............................................................................................................. 131
Chng 6: CNG NGH LM LNH NG RAU QU ..................................................... 134
I- C s l thuyt ca qu trnh lnh ng ............................................................................ 134
II. Cng ngh lm lnh ng rau qu ..................................................................................... 137
III. Gii thiu mt s quy trnh cng ngh ch bin hp rau qu lnh ng ..................... 143
1. Quy trnh cng ngh ch bin vi thiu lnh ng ..................................................... 143
2. Quy trnh cng ngh ch bin u lnh ng .......................................................... 143
3. Quy trnh cng ngh ch bin da lnh ng ................................................................. 143
4. Quy trnh cng ngh ch bin da chut lnh ng ....................................................... 144
CU HI N TP CHNG .................................................................................................. 145

148