TRNG I HC SPKT TP.

HCM THI MN : Cng ngh ch bin tr, cafe, ca cao

KHOA CN HO HC &TP M mn hc : 1250650 S TC: 2
B mn Cng ngh Ch bin TP Ngy thi : 18/06/2014
Thi gian lm bi: 75 pht
M : 1
Th sinh khng c s dng ti liu

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P N 1
Cu Ni dung p n im
Cu 1 Cho bit mc ch, cc phng php dit men v phn ng xy ra khi 2,5
dit men trong cng ngh sn xut ch xanh
1 Mc ch: Ngn chn cc phn ng ha hc xy ra di tc dng ca enzyme 0,5
sn phm ch c nc mu xanh ti, mi thm t nhin
2 - Phng php hp: Dng hi nc bo ha t ni hi: 105-1150C, 5-6atm. 0,5
dy lp ch trn bng ti bung hp < 25cm. Thi gian hp 2 pht, lm ngui
nhanh 2 pht bng kh mt. u: dit men trit , thi gian ngn, Nhc:
khng lm sch bi bn trong l ch, lng nc ng trn b mt l ch tng,
phng php ny t c s dng
- Phng php sao hoc xo: Dng thit b bc x nhit, dit men, nhit
3 0,5
sao 2000C. Sao th cng c tc 40 vng/pht, nhit 130-1500C, thi
gian 2-3 pht, thm 2-6 pht lm gim m. u: dit men trit , to
hng thm, gim m trong l ch, Nhc: kh khng ch c nhit
v thi gian
- Phng php chn ch trong nc si: Nc si 90-1000C, Chn 3-5
4 0,5
pht/m. u: d lm, lm sch c khi ch, t tn nng lng, Nhc:
khng thot m trong l ch, lm hao ht lng cht ha tan.
- Phng php dng kh nng m
- Phng php dng tia hng ngoi
Cc phn ng xy ra trong qu trnh dit men
5 0,5
- Protein b bin tnh (di tc dng t0C)
PTN PBT
-Chlorophyll b chuyn thnh phaeophytin
COOCH3 COOCH3
Mg-R + 2HX R + MgX2
COOCH3 COOCH3
Cu 2 Trnh by cc li ch v gi tr kinh t ca c ph 2,5
- C ph l mt loi ung mu en c cha cht caffein l mt loi thc
1 0,5
ung cao cp, l c sn ca min nhit i
- Ung c ph c coi nh mt li sng vn ha v c ngha i vi mi
quc gia
- C ph c s dng dng nguyn cht hoc nguyn liu phi trn nh
ko c ph, c ph sa, ru c ph
2 Tc dng: 0,5
- C ph l mt thc ung kch thch thn kinh, tr c minh mn v tng
cng hot nng nhng b my khc trong c th: tr tim, xc tin s tun
 hon ca mu, thng tiu, phn ng ca bp tht nhy, khe hn
- Tuy nhin caffeine c cha alkaloid rt c, do ung c ph nhiu sinh
to bn, thn kinh qu kch thch b ri lon dn ti suy nhc
3 Li ch: 0,5
- L thc ung mu en c cha caffein mt trong nhng thc ung c a
chung v ph bin nht th gii
- Caffein l cht c kh nng gy nghin, nh hng n mc v liu
lng s dng.
- Tng s ch , tnh to v gim s mt mi.
- Gim nguy c cc bnh tim mch.
- Gim nguy c bnh tiu ng
- Tng cng tc s trao i cht
4 Gi tr kinh t 0,5
- C ph c trng v xut khu nhng nc ang pht trin
- L mt hng bun bn ln th hai ca th gii sau du m. Gi tr xut
khu ca c ph ln hn nhiu so vi cacao v ch. Vit Nam, gi tr
xut khu ca c ph ch ng sau go.
- L nguyn liu cho mt s ngnh cng nghip pht trin: bnh, ko, ru,
sa c ph, ngoi dng pha ung.
- Sn xut c ph thu ht nhiu lao ng. C 1 ha c ph cn 1-1,5 lao ng,
gp phn gii quyt vic lm
5 nh hng pht trin c ph Vit nam 0,5
Cu 3 Cho bit mc ch rang c ph v cc bin i trong qu trnh rang c ph 2,5
1 Mc ch rang: Lm bin i tnh cht c ph, to hng v c trng, thay i 0,5
tnh cht ha-l; Nhit 190 240oC, 20 25 pht; o trn hi v khi
thot ra ngoi, nhit phi ng u v tng dn trong qu trnh rang
-Nhit rang >100oC : Nc trong ht bc hi, m gim t 12% - 2%
2 0,5
Nhit 150oC: Sinh kh (CO2, CO, hi nc), ht c ph dn d xay
nt thnh bt, ht c ph n 40 100%
-Nhit 180 240oC: Ht b nt, mi hng c to thnh. Rang 180
200oC trong 15 20 pht tn tht khi lng sau rang l 16 18%
Cc bin i v ha hc: Mt m, mt mt s cht bay hi, ng b caramen
3 0,5
mt phn lm i mu, Protein b phn hy mt phn, caffein b gim.
4 - Tn tht kh (%): CO2: 87; CO: 7.3; NOx: 5.3 0,5
- Tn tht cht kh, hm lng cht ha tan thay i,
- Hm lng ng thay i
5 - Phn ng Maillard: ng Aldose + acid amine glycosylamine cc
hp cht to hng v (pyruvaldehyde,2,3-butanedione,)
- S phn hy Strecker: to thnh cc hp cht Pyrazine v Oxazone 0,5
- Acid amine + -dicarboxyl aldehyde pyrazine + oxazone
- S phn hy acid phenolic
- S phn hy lipid
- S phn hy cc acid amine cha lu hunh (-S).
- S phn hy cc acid amine cha nhm hydroxyl (-OH)
- S phn hy Proline v Hydroxyproline
- Cc cht thm c to thnh
Cu 4 Cho bit thnh phn ha hc qu cacao v nhng bin i trong qu trnh rang 2,5
ch bin ca cao
- Lipid (b cacao) 48-50% khi lng ht ln men v sy kh. Ch yu
1 1,0
l triglycerides ca cc acid bo no, cha nhiu loi glycerides khc nhau,
- Hp cht Alkaloid, L thnh phn c trng ca ht cacao, to v ng
c trng ca chocolate. Chim 1,5-1,7% ht hoc 0,5-1,3% v qu
- Caffein. v ht: caffein <0,3%; ni nh: caffein <0,7% ; Bt cacao
thnh phm ~1g/100g thnh phm
- Acid hu c. 1,2-1,6%, hnh thnh ch yu trong qu trnh . Hu ht l
acetic acid, Citric acid (0,45-0,75%), Oxalic acid (0,32-0,50%), Gm acid
bay hi v khng bay hi, acid khng bay hi: Malic.a, tauric a, ovalic
- Glucid.: 4,5%; v qu: 46%; ng Saccharose: 0,7%, Glucose v
Fructose: 5,55%
- Protein v acid amin. V qu Pr: 18%, Ci Pr: 0,6%, Ni nh Pr: 8,4%
trng lng qu. Enzyme: amylose, fructosidase, glucosidase, pectinase,
protease, lipase, peroxidase, polyphenoloxidase
Rang: To mi v c trng cho sn phm; Tch nhn v v; Bay hi acetic
2 0,5
acid gim chua; Gim m cn 2.5 5.0%; Bt hot enzyme v tiu
dit cc vi sinh vt c hi; Nhit rang: 116-121oC; Thi gian rang ty thuc
ging, c ht, m v yu cu ca sn phm
-Bin i vt l: Nc v b khuych tn ra b mt ht cacao; m trc
3 0,5
rang (65-70%) gim (cn 2 5%) sau rang. ti u cho qu trnh p v tch
b sau ny; Bc hi (nc, acid hu c); Gim lng cht cht (tannin)
-Bin i ha sinh. Nhit cao lm bin tnh protein v cc enzyme c trong
cacao v cc vi sinh vt b tiu dit
-Thy phn: ester ca ng vi acid polyphenolic (galic acid, elagic acid).
4 0,5
Di tc dng ca acid, kim hay enzyme chng b thy phn
-Ngng t: l hp cht do cc catechin ngng t v khng b phn gii bi
acid v c v enzyme
-Cc hp cht glucide b phn hy to thnh hp cht c hng vanilin to
hng cho sn phm
-Phn ng Maillard: ng n + a.a. (di tc dng nhit) furfurol,
aldehyde to mi thm. Rang s lm mt phn cc cht ny chuyn sang
cht c mu nu (c trng cho bt cacao v chocolate)
TNG IM: 10,0

TP.HCM, ngy 10 thng 06 nm 2014

Ngi duyt p n Ngi lm p n
(k, ghi r h tn) (k, ghi r h tn)

TS. NGUYN TIN LC