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Toan Van Cookie PDF
Toan Van Cookie PDF
PHN M U
Bnh cookie l mt sn phm quen thuc v c nhiu la tui Vit Nam
v trn th gii yu thch bi tnh nng tin dng, gi tr dinh dng cao v gi c
ph hp. Nhu cu s dng bnh trn th trng nc ta hin nay rt phong ph v
a dng. Tuy nhin cc sn phm bnh trong nc li khng p ng c v s
lng ln cht lng v chng loi do bnh ngoi nhp hu nh chim lnh th
trng. Xut pht t nhu cu thc t , vi mong mun to ra mt sn phm mi
t ngun nguyn liu t nhin c nhiu dc tnh nn chng ti tin hnh nghin
cu ti: Nghin cu sn xut bnh cookie tr xanh. Trong quy trnh ch
bin chng ti b sung thm bt tr xanh vo thnh phn ca bnh cookie nhm to
ra sn phm c hng v v c trng t nhin ca tr xanh.
Mc tiu nghin cu
- To ra sn phm mi Bnh cookie tr xanh nhm a dng ha sn phm
cng nghip.
- Sn phm c cha mt s hp cht ha hc c li cho sc khe t tr xanh
nh: Catechin c tc dng gim nguy c t bin gen, gim cholesterol, cao huyt
p, ng mu, dit vi khun cm, nga su rng, hi th hi; Nhng cht
polyphenol c trong tr xanh c vai tr quan trng trong vic phng chng li bnh
ung th. c bit, cht chng oxy ho EGCG (epigallotechin gallate) l loi
polyphenol ch yu to nn dc tnh ca tr xanh; Theanine gip tng cng khu
v
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trn th gii nh m mochi v soba, kem tr xanh v rt nhiu loi wagashi (bnh
ko Nht Bn).
1.2.1. Lch s v phng php sn xut bt tr xanh (matcha)
Vo thi nh ng Trung Quc (618-907), l tr c hp v nn thnh
nhng vin tr bo qun v bun bn. Tr c chun b trc bng cch rang
ln v tn thnh bt, sau em sc bt tr thnh phm vi nc si, cho thm
mui. Vo thi nh Tng (960-1279), phng php lm bt tr t l tr hp sn
c hong kh, v pha tr bng cch khuy bt tr vi nc si trong mt ci bt
tr nn ph bin. Ch bin v tiu th bt tr hnh thnh nn mt nghi l trong
Thin tng Pht gio. Mt quy nh tn ti lu i nht, c tn l Chanyuan qinggui
(nhng Quy nh v s thanh tnh ni Thin vin, 1130), miu t chi tit v nghi
thc ung tr.
Thin tng Pht gio cng vi nhng phng php ch bin bt tr ca
ngi Trung Quc c mt v thy tu tn Eisai lu truyn sang Nht Bn vo
nm 1191. Bt tr dn b qun lng Trung Quc, nhng Nht, n tip tc tr
thnh mt phn khng th thiu trong cc thin vin, v cn c nhng ngi c
a v trong x hi nh gi cao sut t th k 14 n th k 16. Bn cnh s pht
trin ny, cc ch n in trng tr Uji hon thin k thut sn xut loi tr
tuyt ho matcha.
Matcha c lm t nhng loi l tr sng trong bng rm, cng l nguyn
liu lm nn gyokuro (mt loi tr cao cp Nht).Vic ch bin matcha bt u
t vi tun trc khi thu hoch, khi m cc bi l tr c che mt trnh nh
nng mt tri chiu trc tip. Vic ny lm chm li qu trnh pht trin, bin nhng
l tr chuyn sang mu xanh thm v gy ra s tit cht amino axit khin l tr c v
ngt hn. Ngi ta ch hi nhng ngn tr non nht. Sau khi thu hoch, nu nh
bnh thng l tr s cun li do c hong kh, sn phm s l tr gyokuro (ng
hi sng). Tuy nhin, nu l tr gi hnh dng phng khi b hong kh, chng s b
v v to thnh tencha (). Tencha sau c b gn, ct cung, v tn thnh
mt loi bt mn, mu xanh ti v d tan gi l matcha. nghin c 30g
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EGCg 61 mg
L-theanine 14.26 mg
Caffeine 35mg
Fiber 318mg
Carbs 447mg
Vitamin C 1.75mg
Potassium 26.6mg
Calories 3
Ngun: http://www.matchasource.com
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ng : 1.8-2.8%
Hemicellulose: 2-8%
- Chc nng: cung cp nng lng, tinh bt khi nng b h ho mt phn
v ht nc, lng nc ny do protid b bin tnh nhit cao thi ra, do
bnh c kh v n hi.
Protid: 12-15% trng lng cht kh
Hm lng protid trong cc loi bt m khng ging nhau. Hm lng protid
tng dn t bt hng cao n bt hng thp. Nhng v gi tr dinh dng th bt hn
cao c gi tr hn.
- Gm: Glutenin : 34 - 42%
Gliadin : 40 50%
Albumin : 5.7 11.5%
Globulin : 5.7 10.8%
- Chc nng: y l thnh phn chnh nh hng n cht lng ca bnh.
Gluten c kh nng ht nc mnh, khi nho bt glutenin v gliadin s ht nc to
thnh mng li phn b u trong khi bt nho. Mng ny c tc dng gi kh
lm khi bt nho n. Mng va dai, va n hi. Ngoi ra cn cha 1 s acid amin
khng th thay th: tryptophan, isoleucine, treonine, methionin.
Lipid : 2-3% trng lng cht kh. Trong l cht bo trung tnh, s cn
li l Phosphatid, Sterin, Sc t v vitamin tan trong cht bo. Phosphatid chim
0.40.7% thuc nhm lecithine c tnh ho nc, hot tnh b mt cao, nh ho tt
lm tng cht lng ca bnh.
Trong sn xut bnh bisciut c b sung khoai lang chng ti s dng Bt M
L Ci, c hm lng gluten t 19 21%.
Bt m l nguyn liu chnh quyt nh cht lng ca bnh bi:
+ Kh nng to kh ca bt, th hin lng kh CO2 do bt to ra trong qu
trnh nho bt di tc ng ca ha cht cho vo, kh nng ny cng ph thuc
vo hm lng ng ca bt.
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Hnh 2.1: La m - bt m
Trong nghin ti nghin cu ny, chng ti s dng bt m s 8 ca cng
ty TNHH bt m i Phong.
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Hnh 2.2: Bt m s 8
2.1.2. Bt tr xanh
Matcha c mu xanh sng nh mu cm thch. Bt tr xanh c mu xanh hi
vng. V ngt, du v ch hi c v cht.
hn
5 mu (tnh bng stara khng 1.2 1.5
c ln hn)
2.1.5. B
Trong cng ngh sn xut bnh, cht bo ngoi tc dng lm tng gi tr dinh
dng, hng v thm ngon cho bnh, cn c tc dng lm cho ti tng ln v
lm cho sn phm khng b kh khi bo qun lu di. Trong sn xut bnh cookie
thng s dng 2 loi b: b mn v b lt, trong b mn cha hm lng mui
t 1.3 -1.5% mn hn b thng nn d bo qun hn. B ly t sa ng vt bng
phng php phn ly. B cha hn 80% l cht bo, khong 8 -16% l nc, phn
cn li l ng lactose, mui khong, trong cc thnh phn nu trn th cht bo
l thnh phn quan trng nht v n cha 10% l acid bo bay hi, 90% l acid bo
khng bay hi gm ch yu cc acid:
Acid Butanoic : 30 -35%
Acid Lauric : 9 -10%
Acid Palmitic : 24 -26%
Acid Stearic : 10 -11%
Acid Oleic : 31 -34%
Acid Linoleic: 3 -4%
o Thnh phn dinh dng ca b trong 100g n c:
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2.1.8. Nc
Nc l nguyn liu khng th thiu c i vi cng nghip ha hc v
cng nghip thc phm. Nc c dng nho ra nguyn vt liu, vn chuyn
v x l nguyn liu, ch to sn phm v x l sn phm ln cui. Nc cn
c dng lin kt cc nguyn liu v cc cht trong sn phm.
Nc l thnh phn c bn ca mt s sn phm nh bia, nc gii kht
Nc tham gia trc tip vo phn ng ha hc v tr thnh thnh phn ca
sn phm.
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Trong :
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Trong :
G: trng lng ca chn tnh bng g.
G1: trng lng ca chn v trng lng mu th tnh bng g.
G2: trng lng ca chn v trng lng tro trng sau khi nung v cn ti
trng lng khng i tnh bng g.
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Ch tiu cm quan
Bng 2.12: Mt s ch tiu cm quan ca bnh bch quy
Tn ch tiu Gi tr
Hnh dng bn ngoi Bnh c hnh dng theo khun mu, vn hoa r nt.
Bnh khng b bin dng, dp nt, khng c bnh sng
Mi v Bnh c mi thm c trng ca tng loi
Trng thi Gin, xp, mn mt
Mu sc Mu sc c trng theo tn gi ca tng loi bnh,
khng c vt chy en
Tp cht l Khng c
Ch tiu vi sinh
Bng 2.13: Cc ch tiu vi sinh ca bnh bch quy
Tn ch tiu Yu cu
Vi khun hiu kh gy bnh Khng c c
Escherichia coli Khng c c
Clostridium perfringens Khng c c
Tng s vi khun hiu kh Khng ln hn 5.103cfu/g
Coliform Khng ln hn 102cfu/g
Nm men sinh c t Khng c c
Tng s nm men, nm mc Khng ln hn 102cfu/g
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CHNG 3: KT QU V BN LUN
3.1. Kho st thnh phn nguyn liu sn xut bnh cookie
Bng 3.1: Thnh phn nguyn liu bnh cookie
STT Nguyn liu Hm lng (%) Nhn xt
1 Bt m 100 Khi bt nho kh, b,
2 ng xay 62 khng lng.
3 Trng g 28 Bnh b chai cng.
4 B thm c 40 Khng c mi thm c
5 Bt ni (Baking Powder) 1.5 trng ca bnh
6 Vani 0.15 V ngt gt.
7 Mui 1
T nhn xt trn, khc phc hin tng bnh b chai cng v cha c mi
thm c trng, chng ti tin hnh kho st s nh hng ca hm lng cht bo,
lng nc, hm lng ng v lng bt tr xanh b sung n cht lng bnh
cookie.
Bnh chai Bnh xp, Bnh xp, c Bnh xp, c Bnh b chy
cng, khng mi ca bnh mi thm mi thm mt, c mi
Nhn xt c mi c vn cha c trng c trng thm c
trng ca c ci ca bnh ca bnh trng ca
bnh thin cookie cookie bnh cookie
32
y = 1.45x + 22.55
30
m bt nho (%)
R2 = 0.8688
28 m bt nho
26
Linear ( m bt
24 nho)
22
20
3 5 7 9 11
Lng nc b sung vo bt nho
(%)
3.2. Kho st cc thng s cng ngh sn xut bnh cookie b sung tr xanh
3.2.1. Kho st ch nho, trn:
Da vo kh nng to thnh ca khi bt nho, chng ti chn nhit nho
trn l trong khong nhit t 33 370C
Bng 3.7: Kho st ch nho, trn bt
S ln Ch nho bt
th Thi gian Nhit Kt qu
nghim (pht) (t0C )
Khi bt cha
TN1 20 33
dai, cha lng
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Khi bt vn
TN2 25 35
cha kt c
Khi bt lin
TN3 30 37 kt tt, dai,
lng p
Khi bt b
TN4 40 39
chy du
Kt lun: chng ti chn ch nho trn thi gian l 30 pht, nhit
phng 370C.
3.2.2. Kho st ch nng:
Cng vi cng thc lm bnh th nghim 3.1.1, ch nho trn: thi gian
l 30 pht, nhit phng 370C, chng ti kho st thi gian nng, c nh nhit
nng.
i vi bnh cookie, tnh cht v mu sc, mi v v trng thi c nh hng
rt ln n cht lng ca bnh. Trong cng ngh sn xut bnh, kch thc, nhit
v thi gian l ba yu t lin quan cht ch vi nhau trong qu trnh nng.
Chng ti chn kch thc ca ming bnh sng c ng knh d = 3.0 cm v
dy = 2-3 mm nghin cu ch nng.
Vi iu kin nghin cu trong phng th nghim l l nng in gia nh
nn rt kh khn trong vic iu chnh cc ch nhit theo thi gian nn chng ti
ch kho st 2 ch nhit v c c kt qu nh bng sau:
Bng 3.8: Kho st ch nng bnh
Nhit
Nhit trn: 1500C Nhit trn: 1600C
nng
0
Nhit di: 1500C Nhit di:1550 C
( C)
Thi gian
5 6 7 5 6 7
(pht)
Hi c
Mi t thm Thm Rt thm Thm Rt thm
mi kht
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Mu Mu Mu xanh Mu Mu
Mu xanh
Mu xanh xanh m, xanh xanh hi
nht
nht nht khng ti ti, p m
N t, Gin,
Hi N t, hi Gin,
Trng thi cn Gin, xp xp, n
mm mm xp
mm u
Qua bng kho st, chng ti chn ch nng ng vi kt qu nhn xt trn.
Nhit trn: t0C = 1600
Nhit di: t0C = 1550
Thi gian nng: 6 pht
Kt lun: vi cng thc v cc thng s cng ngh nh trn chng ti sn
xut ra bnh cookie vi cu trc xp, gin, mu sc v mi hi ho, t c ch
tiu cm quan.
3.3. nh gi cm quan sn phm bnh cookie b sung tr xanh:
3.3.1 Php th cho im theo TCVN 3215 79
Mi 5 ngi lm vic trong lnh vc thc phm tham gia nh gi cm quan.
Cc ch tiu nh gi l mu sc, cu trc, mi, trng thi.
Mu sc: mu xanh c trng ca tr xanh.
Mi: Mi thm c trng ca tr xanh v thm mi b.
Cu trc: Gin v xp.
Trng thi: bnh cn nguyn, mt mn, khng kh nt v chy xm.
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