-1-

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
 -2-

CHNG 1: TNG QUAN

1.1. Tng quan v bnh cookie
1.1.1. nh ngha, phn loi bnh cookie
nh ngha
Bnh cookie l mt loi sn phm nng dng nh c lm ch yu t bt
m, ng v cht bo. Bnh c m di 5%, khi bao gi trong bao b khng ht
m c th bo qun c 6 thng hoc hn. Bnh cookie c th c lm vi nhiu
hnh dng kch thc khc nhau, sau khi nng xong bnh c th c ph
chocolate, kp kem hoc thm nhng hng v khc nhau ty thch [10].
Phn loi: [11]
Bnh cookie c th c phn loi theo cc phng php khc nhau da
trn:
Tn gi ch yu da trn cu trc v cng. V d: biscuit, cracker v
cookie...,
Phng php to hnh bt nho v loi bt nho. V d: ln men, lm n
(developed), cn, ct (n gin hay rp ni), p khun, p n, deposited, ct bng
dy, coextruded.
S b sung vo cng thc vi cht bo v ng.
Mt cch phn loi khc cng c th c s dng m t qu trnh ph
khi sn xut bnh cookie.
Bnh cookie thuc nhm bnh xp (short-dough). Sn phm thuc nhm ny
thng phn bit vi cc nhm khc qua bt nho, bt nho ca loi bnh ny thiu
dai v n hi. Bt m hay cc loi bt khc l thnh phn nguyn liu ch yu, hm
lng cht bo v dung dch ng c mt trong bt nho to nn cu trc bt nho
mm, dnh v s hnh thnh mng gluten c gim ti thiu. Cu trc ca bnh
cookie loi ny gm mt hn hp protein, tinh bt v tinh th ng. Trong bt
nho khng c mt ma trn protein lin tc v cht bo th tn ti dng cc ht
cu bo ln hoc nhng khi (git) ln dnh lin vi nhau gia nhng khi protein
v tinh bt. Cu trc ca loi bnh ny kh th do c bt kh hnh thnh trong sut
 -3-

qu trnh nng. [10]

Bnh cookie c th c phn loi theo phng php to hnh nh cookie
dng thanh, cookie to hnh bng cch p n, cookie to hnh bng cch nn,
cookie to hnh bng my p, cookie dng cun. Ngoi ra cookie cn th c phn
loi theo tnh cht c bit nh: cookie t calo, cookie khng bo hay cookie giu
x
1.1.2. Mt s yu t nh hng n cu trc bnh
i vi ngi tiu dng, cht lng l mt trong nhng nhn t ch yu nh
hng n s la chn mt sn phm. Cc c tnh ch yu lin quan n cht
lng ca bnh cookie l cu trc, mi v v mu sc b mt ca bnh cookie. C
rt nhiu yu t nh hng ln thuc tnh cu trc ca bnh nh: loi v lng
nguyn liu s dng, qu trnh sn xut c bit l qu trnh nng, m ca
bnh, phng php bo qun
1.1.2.1. nh hng ca cc thnh phn nguyn liu c bn n cu trc
bnh
Bt m l thnh phn ch yu ca bnh cookie. N gp phn to nn cu
trc, cng v hnh dng ca bnh. Nhng nh hng ny ca bt m mc
nh th no ty thuc vo hm lng bo v ng ca tng loi bnh khc nhau
v cch thc trn bt nho. Tnh cht ch yu ca bt m cn quan tm chnh l
hm lng v cht lng protein trong bt m v mng gluten hnh thnh khi trn
bt m vi nc. Ty tng loi bnh v mc yu cu pht trin mng gluten m
s dng loi bt m c hm lng protein thch hp. Bnh cookie, bt nho mm,
chy, hn ch hnh thnh mng gluten th nn s dng bt m c khong 8% protein
[10].
Cht bo l mt thnh phn cn thit trong sn xut bnh cookie v l thnh
phn quan trng nht sau bt m v ng. Cht bo th hin chc nng cu trc
trong bt nho. Trong qu trnh cookie nho trn bt nho, c s canh tranh b mt
bt m gia pha nc v pha bo. Nc hay dung dch ng tng tc vi protein
bt m hnh thnh nn mt mng li dnh lin, dai gi l mng gluten. Khi cht
 -4-

bo ph ln bt m, mng li ny b ph v tnh lin tc v tnh cht cm quan sau

khi nng ca bnh t cng, mm hn v c khuynh hng tan ra trong ming. Nu
hm lng cht bo cao, chc nng bi trn trong bt nho th hin r rt, ch cn t
nc hoc thm ch khng cn nc cng t c mt chc mong mun, t
mng gluten c hnh thnh v s trng n, h ha ca tinh bt cng gim to ra
mt cu trc rt mm. Bt nho d dng t gy khi ko, ta ch ko c on
ngn. Do cht bo gip lm xp bnh cookie. Loi v lng cht bo s dng c
nh hng ln ln tc dng lm xp v v vy nh hng ln ln cht lng bnh
cookie. i vi bnh cookie, loi cht bo khng nh hng quan trng nhng
lng cht bo trong cng thc nh hng ln n ca bnh cookie v khi tng
hm lng cht bo th chc ca bt nho s gim [8].
Khi hm lng ng cao, trong qu trnh nng, cht bo s kt hp vi
dch syrup v ngn cn n tr thnh mt khi cng trong sut khi ngui. Nghin
cu v s hnh thnh cu trc l hng ca bnh trong qu trnh nng cho thy cht
bo c khuynh hng km hm s lan truyn ca kh qua cc thnh t bo trong
sut giai on ti hn ca qu trnh nng giai on nhit khong 38 58oC
khi bt nho tr nn mm hn v trc khi cc ht tinh bt t mng gluten hp thu
nc v trng n lm cho mng gluten tr nn dai v chc hn. S n nh ny
ca cc bt kh to nn mt cu trc tt hn. Nhiu nghin cu gn y cho thy
trong qu trnh lm bt nho, cc tinh th bo dng bn rn s tch khi pha lng
v b bao bc trong mng protein. Mng protein ny cho php mt s lng ln cc
tinh th ny gn kt vi cc bt kh. Trong qu trnh nng cc tinh th bo tan
chy v mng protein gn cht trong b mt ca cc bt kh nh th chng gin ra
v vy lm bn bt hn v nhng tinh th nh hn s c nh hng ln hn n
thuc tnh c hc trong qu trnh nng. iu ny gii thch l do ti sao bt nho
lm t cht bo dng bn rn to cu trc tt hn so vi cht bo dng lng khi
nng [10].
ng l mt thnh phn quan trng ca bnh cookie xp (short-dough). N
gp phn to nn cu trc, hng, v ngt v mu sc cho bnh cookie. S lng,
 -5-

kch thc ht v loi ng s dng c nh hng ln cht lng ca bnh cookie.

Hm lng ng tan vo dung dch ty thuc vo kch thc ht ng, nh
hng ln n ca bnh cookie v thuc tnh c hc ca bt nho. ng c
coi l mt tc nhn hn ch s hnh thnh mng gluten do n cnh tranh nc m l
ra s c hp thu bi gluten.
ng trong bt nho bnh cookie tan hon ton hoc tan mt phn cn ty
vo lng nc c trong bt nho v sau kt tinh li hoc to thnh dng tinh th
v nh hnh sau khi nng. Chnh v vy ng c nh hng mnh m ln cu
trc ca bnh cookie. Nu hm lng ng saccharose trong bnh cao th bnh
cng. Kch thc ca tinh th ng cng nh t l ha tan ca chng khi bt nho
c lm nng ln trong l nng nh hng n n ca bt nho xp (short
dough) khi nng v nh hng n hnh dng, gin ca bnh thnh phm. Khi
ng tan n ha vo pha lng ca bt nho n mt lc no dung dch ng
s bo ha, lng ng lm gim lng nc cn trong bt nho. ng lm thay
i im h ha tinh bt ln nhit cao hn, iu ny lm cho bt nho c nhiu
thi gian n hn trong l nng. ng c coi nh l mt cht chng oxy ha
trong bnh cookie v n gp phn tng thi gian bo qun ca bnh bng vic lm
chm qu trnh i ha cht bo.
Khi hm lng ng v bo cao lm gim lng nc dng trong qu trnh
to bt nho, nn protein khng c hydrad ha ton b, dn n hm lng
gluten t trong bnh cookie thp hn bnh cracker. Cu trc bnh cookie l hn
hp nhng phn t protein v tinh bt. Thnh gluten ca bnh cookie dy hn bnh
cracker v cht bo tn ti trong nhng th cu ln hoc to thnh dng khi. iu
ny dn n s khc nhau v cu trc khi n: gin, d v v xp.
1.1.2.2. nh hng ca m ln cu trc bnh cookie [9].
Cu trc ca nhng loi bnh cookie thng mi c th khc nhau thm ch
trong cng mt ci bnh. iu ny xy ra ch yu l do s phn b m khng ng
u trong sn phm, iu ny l khng th trnh khi trong qu trnh nng thng
thng. Do , c th ni m ca bnh cookie l mt yu t quan trng quyt
 -6-

nh cht lng ca bnh. Quy nh nghim ngt v hm m l rt quan trng v

hm m nh hng n tnh n nh v thi gian bo qun ca sn phm. Ngoi ra,
nhng tnh cht cm quan nh gin c th b nh hng ngc li khi hm m
ca bnh tng ln. Vic bao gi th rt quan trng bo qun nhng sn phm ny
trong mt mi trng kh, nhng thng bao b vn khng th m bo hon ton
iu . Tuy nhin, nhng thc phm bn l hoc bo qun ti gia nh, m ca
khng kh xung quanh thng cao, nh hng n cht lng ca bnh cookie.
Vic bo qun di iu kin m xung quanh cao lm tng nhanh v sinh ra ng
sut. Ni ng sut ny c th gy ra s gy v c th nhn thy hoc khng nhn
thy bnh cookie. Nhng bnh cookie thng mi thng c cht lng dao ng
bi v s khng ng b v iu kin nng hoc thm c iu kin bo qun v
qu trnh mua bn.
Bnh thng c khuynh hng c vt nt nh sau mt vi gi sau khi
nng. Hin tng ny tr thnh mt du hiu kim tra. Nguyn nhn chnh
ca hin tng ny l s chnh lch m trong bnh mi nng. tm v nhng
phn dy hn ca bnh cookie chc chn c nhiu m hn nhng phn ra (mp) do
kt qu ca qu trnh bay hi khi nng. Trong sut qu trnh lm ngui v bo
qun sau m s khuch tn t ni c m cao (tm) n phn c m thp
(mp), hoc phn c m thp c th ht m t mi trng xung quanh. S di
chuyn m m rng ra phn mp ca bnh cookie v thu hp tm gy ra mt ng
sut tch t bnh cookie. Khi nhng ng sut ny vt qu mt gi tr ti hn, s
gy v s xy ra trn bnh.
1.2. Tng quan v bt tr xanh (Matcha):
Matcha hay Maccha () l mt loi bt tr xanh ca Nht, c ch bin
t nguyn liu tr xanh ging Yabukita, tr xanh Nht Bn. Vi cng ngh tin tin,
Matcha vn gi c hng v ti ngon v mu xanh nguyn cht ca tr. Ngy
nay, Matcha khng ch s dng trong bui tic tr o m cn c a vo cc
mn n cng nh ung hng ngy ca ngi dn Nht Bn v ph bin khp ni
 -7-

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
 -8-

matcha, phi mt hn mt gi hon thnh. Cn ch rng ch c tencha c

nghin c gi l matcha, cn nhng loi bt tr xanh nh bt sencha, c gi l
konacha ().
Hng v ca matcha vt tri bi cht amino axit. Matcha cao cp nht c
v ngt su sc v hng v m hn nhng loi c bn hoc c cht lng thp
hn lm ra t l tr thu hoch vo cui nm.
Khu vc ni ting nht vi ngh sn xut matcha l Uji Kyoto, Nishio
Aichi, Shizuoka, v pha bc Kysh.
1.2.2. Phn loi
Thng thng matcha t hn so vi cc loi tr khc, d gi c ca n cn
tu thuc vo cht lng. Vic phn loi matcha c xc nh da trn nhiu yu
t.
Ni phn b ca bi cy tr: V tr m loi l lm tencha phn b trn cc
bi cy tr rt quan trng. Ngn cao nht s cho loi l mm v d un. N s to ra
nguyn liu tt hn cho nhng loi cao cp hn. Nhng l gi hn th cng hn,
cho ra loi cht lng thp hn t nguyn liu c mu hung hung. Hng v thm
ngon hn l kt qu ca vic cy dn cht dinh dng pht trin l.
X l trc khi ch bin: L tencha thng c hong kh trong bng
rm ngoi tri v khng bao gi phi ra nh nng trc tip. Tuy nhin, ngy nay,
vic sy kh c lm ch yu trong nh. Matcha s c mu xanh rc r nh cch
x l ny.
Tn nhuyn: Vic tn nhuyn thnh bt t bn thn n l mt ngh
thut to hnh. Nu khng c nhng thit b v k thut ph hp, matcha s b chy
v dn n gim cht lng.
S oxi ho: S oxi ho cng l mt yu t trong vic phn loi. Matcha
phi ra ngoi khng kh c th d dng b phn hu. Matcha b oxi ho c mi c
kh c trng v mu xanh hi ng nu.
1.2.3. Thnh phn ho hc ca bt tr xanh (Matcha):
 -9-

Nhng nghin cu gn y cho thy tr xanh cung cp nhiu li ch cho sc

kho vi nhiu kho cu c chng minh v cho bit rng tr xanh c th ngn
nga ung th, huyt p cao, tng cng h thng mim nhim. Thnh phn quan
trng ca tr l tc dng ca cht antioxidant c trong l tr. Cc thnh phn cha
nhiu antioxidant c khm ph trong l tr nh: catechins, flavonoids va
polyphenols. Tr xanh cha polyphenols, c bit l catechins, thnh phn quan
trng nht ca epigallo catechin gallate. Tr xanh cng cn cha carotenoids,
tocopherols, v nhiu hp cht phytochemistry. i vi antioxidant th tr xanh c
nhiu hn tr en, tr xanh dng trong phng din sinh hc, c nhim v bo v
rng, sn thn, ung th, cholesterol v quan trng hn c l ci thin v phm ca
xng v cn nhiu na cha c bit (Cabrera C, and Gimnez R ., 2006.) [5].
Bng 1.1: Thnh phn dinh dng ca bt tr xanh (Matcha)
Nutrient Per 1g Matcha

Total Catechins 105mg

EGCg 61 mg

Total Amino Acids 34 mg

L-theanine 14.26 mg

Caffeine 35mg

Fiber 318mg

Carbs 447mg

Vitamin C 1.75mg

Vitamin A 291 units

Potassium 26.6mg

Calories 3

Ngun: http://www.matchasource.com
 -10-

1.2.3.1 Catechins: [5]

Catechins l cht khng mu, tan trong nc to thnh mt hp cht c v
ng cht v cm gic se li ni khu gic sau khi ung (Cabera C and Gimerez
R., 2006). Catechins gm c flavan-3-ols c tng hm lng o c 25% ca tng
trng lng ca l tr phi kh. Epi-gallocatechin gallate (EGC) th thy c nhiu
nht trong hm lng k trn thng o c bng 10% tng sn lng ca l tr
ti c phi kh. l gm nhng l tr non cho ta rt nhiu ha cht k trn,
nn k thut hi tr c catechins nhiu nht l hi 2 l t bp v c bp hn l
cc l th ba v th t. Phn tch v kho st ta thy chng c ti 3-4 benzens vng
v 7-8 nhm OH, chng hp thnh polyphenols. Trong vic trng tr, nu c tr
trng trong bng mt, bng rm, khng c nh sng, th catechins coi nh b trit
(catechins is suppressed), v tr c c c hm lng catechinns thp hn, khong
10% ca polyphenols
Trong catechins ta thy c nhng cc cht chia lm 2 nhm sau y:
a- Nhm c 3 cattechins: - Catechins )C); ()-epicatechin (EC), ()-
epicatechin gallate (ECG);
b- Nhm c 3 gallocatechins nh:()-epigallocatechin gallate (EGCG), ()-
epigallocatechin (EGC),v +Gallocatechins (GC).
Tt c cc hp cht ny chim mt hm lng t 20-30% trng lng ca l
tr sau khi sy kh. Trong tr c 6 catechins nh sau: catechin (C), epicatechin
(EC), epicatechin gallate (ECG), gallocatechin (GC), epigallocatechin (EGC), and
epigallocatechin gallate (EGCG) ni epi c ngha l c cng mt cu trc nh
catechins nhng cc nh hng khc nhau nu nhn trong khng gian 3 chiu nn
cc tc dng ha hc cng kh nng oxy ha cng khc nhau. Nhng catechins
c oxy ho bi PPO trc ht hp thnh mt hp cht trung gian gi l
orthoquinones, cht ny rt hot ng v kt hp thnh cp vi theaflavins (TF), n
c phn t ln hn v duy nht trong ha hc. Cp catechins hp vi 6 theaflavins
nh sau:
 -11-

EGC + EC - Theaflavin (TF)

EGCG + EC - Theaflavin-3 monogallate (TF monogallate)
EGCG + ECG - Theaflavin 3'3' digallate ( TFdiligate)
EGC + ECG - Theaflavin -3'- monogallate
GC + EC - Isotheaflavin
GC + C - Neotheaflavin
1.2.3.2 Caffeine
Trong tr l ti, caffeine cha mt hm lng bng 3.5% tng hm lng
tr c xy kh, tng ng 50mg trong mt ly nc tr pha. Cn
theobromine ( 0.15-0.2%), theophylline ( 0.02-0.04%) v nhng cht khc
nh methylxanthines, lignin ( 6.5%), prganic acid (1.5%), chlorophyll (0.5%) v
free amino acids (1-5.5%), cn amino acid theanine (4%); v rt nhiu flacors
compounds c vi mt hm lng nh [6],[7].
1.2.3.3 Polyphenols
L mt nhm, hp cht ha hc trong c cha hn mt nhm phenolic.
C nhiu ph nhm ca polyphenols c bit nh: Simple polyphenols, Flavanols,
Flavonols, other Polyphenols v tannins.
c tnh ca Polyphenols l khng mu v c c tnh se tht khu gic. N
khng cho mi v nhng n li l cht chng oxy ha (antioxidant) cc mnh v
mang nhiu li ch v s cho sc kho [5].
Tuy nhin, khng phi tt c polyphenols u tan trong nc tr nng, bi v
s trng hp ca n, nn mt s polyphenols vn khng tan c. Hm lng ca
polyphenols tan trong nc tr ty vo nhit ca nc pha tr, thi gian tr ngm
trong nc si trong bnh v hm lng ca tr c trong m tr. Nhit nc pha
cng nng, th mu nc cng nu en (dark brown). Nhit nc pha thp. mu
cng xanh hn
Trong tr xanh th c nhiu polyphenols n gin tan trong nc tr xanh,
cn trong black tea th cng c nhiu polyphenols phc tp hin ra khng tan trong
nc tr en.
 -12-

Hm lng polyphenols c trong tr xy kh tnh theo (%) phn trm nh

sau: V polyphenold n gin chim khong 3-4%. Cn v flavanols gm c (-)
epi-gallocatechin gallate c t 8-ti 12%, (-) Epicatechin gallate c t 3 n 6%, (-)
epigallo catechin c t 3 ti 6%, (+) Gallocatechin c t 3 ti 4%, (+)catechin c t
1 ti 2% v (-) epicatechin c t 1 ti 3%. Cn flavanols v flavanol glycosides c
t 3 ti 4%, flavones v nhng glycosides c nhng vt nh, Tannins cng ch hin
din bng nhng vt nh, hm lng EGCG chim ti a trong nhng cht k trn,
chim ti 50%, trong khi EGC ch c 20%, EC l 13%, v EC 6%
1.2.3.4. Enzyme:
Trong nguyn liu tr xanh c hu ht cc loi enzyme, ch yu l 2 nhm
enzyme:
Enzyme thy phn: amylase, protease
Enzyme oxy ha kh: peroxydase, polyphenol oxydase
Men peroxydase: tham gia chuyn ha tanin do sn phm c mu sa
hoc lm m hng
Cc men ny hot ng mnh 450C, hot ng yu 700C, b nh ch hat
ng nhit cao hn
1.2.3.5. Sc t
Trong nguyn liu tr xanh, sc t gm chlorofin, caroten, xantofin,
antocyanidin.
Chlorofin quyt nh mu nc pha ca tr xanh. Nguyn liu ch bin tr
xanh nu c hm lng chlorofin cng nhiu th mu sc sn phm cng tt. Vi tr
en, chlorofin c nh hng xu lm cho b tr ti xm, mu ti xm lm gim cht
lng tr en nn tm cch gim lng chlorofin c trong nguyn liu lm tr en
Xantofil l sc t mu vng, khng tan trong nc, nh hng ca n s l r
khi chlorofin trong nguyn liu tr b ph hai lm cho b hoc tr kh c mu vng
Antocyanidin b oxy ha, tan c trong nc l thnh phn ch yu ca sc
nc tr en. Hm lng antocyanidin trong nguyn liu cng nhiu th mu
hng ca nc tr en thnh phm cng p. Antocyanidin tan trong nc tr xanh
 -13-

lm xu i mu nc tr xanh v mu vng ca n n nh thm na lm nc tr

xanh c v ng
Nguyn liu ch bin tr xanh khng nn cha qu nhiu antocyanidin.
Trong tr en, antocyanidin khng gy ng ng k v b gim i trong giai on
v v ln men
1.2.3.6. Cc loi ng
Trong nguyn liu tr ch c mt lng nh cc loi ng ha tan nhng
gi tr ca chng rt ln bi khi ch bin tr, di tc dng ca nhit v cc yu
t khc, cc lai ng s bin i to nn hng v c trng cho tr thnh
phm. Cc loi ng cn tc dng vi protein v cc aminoacid c trong nguyn
liu tr to nn hng thm cho tr
1.2.3.7. Vitamin
Trong nguyn liu tr xanh c cha hu ht cc vitamin, c bit l vitamin
C. Tr do phi qua giai on sy nn khi ra sn phm rt t vitamin C
 -14-

CHNG 2: NGUYN LIU V PHNG PHP NGHIN CU

2.1. Nguyn liu:
2.1.1. Bt m [2], [3]
Ch tiu cht lng ca bt m: (theo TCVN 4359-86)
Bng 2.1: Ch tiu cht lng ca bt m
Ch tiu Tiu chun
m 12%
Hm lng gluten t 23-30%
acid ( theo a.lactic) 0.5%
Hm lng tro-ho tan HCL 0.22%
Mi v khng c mi l
Phn loi bt m:
Bt m c ch bin t ht la m. C 2 loi: bt m trng v bt m en.
nc ta ch sn xut v nhp bt m trng. Qu trnh nghin phn loi c th thu
c 4 loi bt. Trong sn xut bnh bisciut ch yu s dng loi 1 v loi 2.
Bng 2.2: Phn loi bt m
Hm lng
Loi bt Ch tiu cm quan
gluten
Loi thng Mu trng hoc trng 30%
hng ng, v hi ngt.
Loi I Khng c mi v l 28%
Loi II Mu trng ng hoc 25%
trng xm.
Loi III Mu trng hoc trng 20%
xm, c ln mnh v.
Thnh phn ho hc :
Glucid: 71-79% trng lng cht kh. Gm:
Tinh bt : 70- 80%
Cellulose : 0.1-2.3%
 -15-

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.
 -16-

+ Kh nng gi kh km: bt xu, hm lng gluten t, ri rc, bt s chy

dnh, to hnh km.
+ Kh nng ht nc ca bt: ph thuc vo tnh ht nc ca prtin trong
bt v mn ca bt. Bt cng mn th kh nng ht nc cng thp, qu trnh ln
men thu phn ca tinh bt v prtin cng d dng, do kh nng to kh cao,
bnh n xp.
+ Kh nng to mu km: thng xy ra bt m xu, cht lng gluten
km, lng ng trong bt t, bnh s trng xm.
Cc ch tiu nh gi cht lng bt m:
Trng thi cm quan:
Bt m tt: mu trng hoc trng ng, mn, ti, mi v thm du, d chu,
khng c mi v l: ng, chua, i, kht, khng c mi mc, khng su mt, khng
ln tp cht: rc, st, t, ct.
Ch tiu l ha:
- m khng qu 14%
- chua khng qu 4 ( = s ml NaOH 1 N trung ha 100g bt)
- Hm lng gluten kh khng t hn 7 8%.
- Trng thi gluten t: mu trng ng nht, co dn, n hi nh cao su.
- Gluten kh vn gi c mu trng sang ca gluten t.
- Khng c c vi nm c v c t vi nm.
- D lng ha cht tr su: nm trong gii hn cho php.

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.
 -17-

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.

Hnh 2.3: Bt tr xanh (matcha)

Trong nghin ti nghin cu ny, chng ti s dng sn phm Matcha ca
cng ty Aiya Nht Bn sn xut.
2.1.3. ng
Trong sn xut bnh cookie thng s dng 2 loi ng RE v RS. ng
c s dng di dng ht nhuyn, mc ch l lm cho ng mau ha tan vo
trong khi bt nho. ng c nh hng n tnh cht l ho ca bt nho, ng
lm cho bt nho tr nn t, mm. Nu dng nhiu ng qu, bt nho s nho,
d dnh khun, lm gim s trng n ca bt. ng c tnh ho tan trong nc
cao.
Mu v mi ca bnh c c l do phn ng xy ra giai on cui ca
qu trnh nng, trong c phn ng Maillard l phn ng gia acid amin v
ng kh, phn ng caramen ha l phn ng to mu khi ng b nung nhit
cao.
 -18-

o Thnh phn dinh dng ca ng trong 100g n c:

Bng 2.3: Thnh phn dinh dng ca ng
Loi ng
n v ng Re ng RS
Thnh phn
Nc g 0.5 3.5
Protein g _ 1.1
Glucid g 99.3 93.5
Tro g 0.20 1.9
Natrium mg 0.10 3
Kalium mg 1.90 3
Calcium mg 0.40 3
Magnesium mg 0.10 _
Phosphor mg 0.10 3
St mg 0.06 3
Ngoi ra cn cc thnh phn khc vi hm lng nh.
ng rt d b ht m gy vn cc hoc chy va ra. Do cn bo qun
ng kh sch, thong, cch m, cch nhit tt.
Yu cu k thut ca ng (theo TCVN 1695-1987):
Bng 2.4: Yu cu k thut ca ng
STT Ch tiu ng RE ng RS1
1 Hm lng ng Saccharose(%) 99.8 99.7
Khng c nh hn
2 m( % khi lng) khng c 0.05 0.05
km hn
3 Hm lng ng kh (%) khng 0.04 0.08
c ln hn
4 Hm lng tro (%) khng c ln 0.03 0.05
 -19-

hn
5 mu (tnh bng stara khng 1.2 1.5
c ln hn)

Cc ch tiu cm quan ca ng.

- Ngoi hnh : tinh th mu trng, kch thc tng i ng u, ti kh
vn cc.
- Mi v : tinh th ng hoc dung dch ng trong nc c v ngt,
khng c mi v l.
- Mu sc : tinh th trng, khi pha vo nc cho dung dch trong sut.
2.1.4. Trng g
Trng gm lng v lng trng. Lng tp trung ch yu cc cht dinh
dng; Lng trng g c 13,6% m, 29,8% bo v 1,6% cht khong. Cht
m trong lng trng c thnh phn cc acid amin tt nht v ton din nht.
Thnh phn ca lng trng trng a s l nc, c 10,3% cht m, cht bo v rt
t cht khong. Cu trc ca mt qu trng l hnh elip: mt u nhn mt u t,
bao gm: 1- Lp mng protein ngoi v, 2- V cng, 3- Mng trong, 4- Bung hi,
5- Lng trng, 6- Dy chng, 7- Mng non hon, 8- Lng , 9- a phi

Hnh 2.4: Cu to trng g

Thnh phn dinh dng c trong qu trng g: Cht m c khong 10 -
13%, cht bo 11%, ng 0.7%, khong cht 1% (tr canxi), lecithin 4%,
cholesteron 0.4%, Vitamin A,B,D,K v E: 4 mg/trng g (tr vitamin C), nc v
mt s cht khc nh cc cht c ch inhibitors, khng sinh, enzyme.70%.
 -20-

Yu cu k thut i vi trng g ti thng phm: (TCVN 1858 86)

Bng 2.5: Yu cu k thut i vi trng g ti thng phm
Ch tiu Nhp t ni sn xut Xut cho ngi tiu dng
Mi Khng c mi l
V Khng mo m, sch, khng ra, khng chi, khng v
Bung kh Khng cao qu 5 mm Khng cao qu 8 mm
Lng Khi xoay khng lch khi tm Khi xoay cho php lch khi
qu trng tm
qu trng mt t
Lng trng Trong, c sn st Trong, khng c long qu

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:
 -21-

Bng 2.6: Thnh phn dinh dng ca b

Thnh phn dinh dng(g) 100g n c
Nc 15.4
Protein 0.8
Glucid 7.5
Lipid 83.2
Tro 0.1
Palmitic 20.9
Steric 9.5
Linoleic 2.2
Linolenic 0.7

Ngoi ra, b cn cha cc vitamin v khong cht.

Khi tip xc vi khng kh, b d b h hng nn phi bo qun trong bao b
kn, kho thong, kh sch, cch nhit, cch m tt.
Yu cu k thut ca b:
Bng 2.7: Yu cu k thut ca b
STT Ch tiu Yu cu
1 Cm quan
-Mu sc Vng nhc
-Mi v Thm ngon c trng, khng c mi l
-Trng thi rn bnh thng
2 m (%) 8 -16
3 Hm lng cht bo (%) > 82
4 Hm lng mui (%)
-B lt 0
-B mn 1.5
5 Nm v vi khun ng rut Khng c
 -22-

2.1.6. Bt ni (baking powder)

Vai tr
To cu trc bnh (xp)
Tng tnh do cho ko
Cc loi bt ni thng gp:
Natri bicacbonat (NaHCO3)
2NaHCO3 Na2CO3 + NH3 + H2O
Amoni bicacbobat (NH4HCO3) Hnh 2.5: Bt ni
(NH4)HCO3 2NH3 + CO2 + H2O
Trong nghin cu ny chng ti s dng bt ni Royal xut x Ty Ban
Nha.
2.1.7. Mui
Natri clorua l thnh phn chnh trong mui n. Mui c s dng ch yu
nh l cht iu v cho thc phm v c xc nh nh l mt trong s cc v c
bn. C rt nhiu dng mui n: mui th, mui tinh, mui it. l mt cht rn
c dng tinh th, c mu t trng ti c vt ca mu hng hay xm rt nht, thu
c t nc bin hay cc m mui. Mui thu c t nc bin c cc tinh th
nh hoc ln hn mui m.
Yu cu k thut mui n: (TCVN 3974-84)
 -23-

Bng 2.8: Yu cu k thut mui n

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.
 -24-

Nc lm tng cht lng v tng gi tr cm quan ca thc phm. Cc tnh

cht cm quan nh bng, mn, dai, do v v p ca nhiu sn phm ph
thuc v s c mt ca nc.
Trong cc sn phm thc phm, nc thng di hai dng: nc t do v
nc lin kt.
Nc t do l cht lng gia cc mixen. Nc t do c tt c tnh cht ca
nc nguyn cht.
Nc lin kt c hp th bn vng trn b mt cc b mt cc mixen v
thng tn ti di mt p sut rt ng k do trng lc phn t quyt nh do
kh bc hi.
Mt s ch tiu ca nc.
Bng 2.9: Mt s ch tiu ca nc
STT Tn ch tiu n v tnh Gii hn ti a
1. Ch tiu cm quan v thnh phn v c
1 Mu sc TCU 15
2 Mi v Khng c mi v l
3 c NTU 2
4 pH 6,5 - 8,5
5 cng mg/l 300
6 Tng cht rn ho tan (TDS) mg/l 1000
2. Vi sinh vt
1 Coliform tng s khun lc/100ml 0
2 E.coli hoc Coliform chu khun lc/100ml 0
nhit

2.2. Phng php nghin cu

2.2.1. Cc thit b dng c s dng trong qu trnh th nghim.
Cc thit b c s dng trong nghin cu ny l: l nng, my nh trng,
cn k thut, ry, my trn bt, dng c to hnh bnh cookie
 -25-

Cc thit b c s dng thuc Phng th nghim chuyn cng ngh thc

phm ca trng i hc Lc Hng
2.2.2. Quy trnh sn xut bnh cookie d kin.
2.2.2.1. Quy trnh sn xut

S 2.1: Quy trnh sn xut bnh cookie

2.2.2.2 Thuyt minh quy trnh cng ngh
Chun b bt nho: to bt nho ta s dng my nho trn bt. y l
khu quan trng v khng m bo ng cng thc th nh hng n xp v
cht lng ca bnh cookie. V vy, khi cn ong nguyn liu khng c nhm ln
ng thi trong qu trnh nho phi m bo ch k thut nho nh nhit ,
m. m bt nho bnh cookie: 26%. Nhit bt nho: nhit thng 32
40oC
Nho trn : to nn khi bt nho ng nht v cu trc, mu sc v s
phn b.
 -26-

Bt trc khi em nho phi c ry trc tch tp cht, sau trn u

vi bt ni, mui v vani. B sau khi nh chy ra cho ng vo nh ni, cho
trng g nh ni vo, sau cho bt tr xanh pha vi nc si vo to thnh
mt dch nh tng. Sau dch nh tng vo ng bt nho, nho bng my
yu cu chnh my ch n nh, bt mn l c.
Vai tr chnh ca vic to ra bt nho l protein ca bt m, chnh l
glyadin v glutenin. Protein l hp cht cao phn t a nc. Do c cc nhm
carboxyl v amin trong phn t nn protein c c tnh lng tnh ngha l c th
to ra mui vi acid v mui vi kim
Protein c kh nng trng n trong nc lnh v gi m lng nc kh
ln. Khi nho bt m, nu lng nc th glyadin v glutenin s to ra nhng si
ch mng v mng mng dnh cc ht tinh bt thm nc li vi nhau. khung gluten
ny lm cho bt nho t bt m c tnh do, n hi m bt nho cc loi ng cc
khc khng c c
Bnh cookie c xp l do khi bt nho do v ti, cn bnh cookie dai l
do khi bt nho do v n hi, sau khi chu tc dng c hc n li phc hi dng
c.
Sau khi nho, bt n 1 gi. Mc ch ca bt gluten trng n trit

Nn to hnh : Cho bt nho thit b nn to hnh bnh cookie. Vi nn

ca dng c to hnh c hoa vn to hnh. Bt nho c nn to hnh ln trn
mt ci khay, trn khay c t sn lp giy pht du, gip cho bnh khng b
dnh trong qu trnh nng.
Nng : Bt l nng bnh , khay vo l trc cho nng khay. Chuyn
bnh nh hnh vo khay nng. Nhit nng: 140-1600C. Thi gian nng:
10 -15 pht. Do nh hnh bnh bng tay khng u nn trong qu trnh nng phi
ch tr khay bnh, iu chnh nhit trnh bnh b chy kht.
Lm ngui: Sau khi ra khi l nng, nhit ca bnh cn cao, bnh
ang mm. Phi ngui n khi nhit cn 700C, tch bnh ra khi khay v lm
 -27-

ngui n nhit bnh thng. Bnh c cu trc xp mao qun, do chng ht

m ca khng kh xung quanh, nn cn phi chuyn ngay vo bao gi.
Bao gi: c th bao gi trong bao b polyetylen. Sau dng my ghp m
dn kn bao li.
2.2.3 Cc thng s cn kho st :
Kho st thnh phn nguyn liu: cht bo, bt m, bt tr xanh, nc.
Kho st qu trnh nho.
Kho st qu trnh nng.
nh gi cht lng bnh.
2.2.4. Phng php phn tch v nh gi.
2.2.4.1. Phng php xc nh m.
Ly mt cc thy tinh c ng 10 30 g ct v mt a thy tinh dt u,
em sy 100 105oC cho n trng lng khng i. ngui trong bnh ht m
v cn phn tch chnh xc n 0.0001g.
Sau cho vo cc cn khong 10g cht th chun b sn, nghin nh.
Cn tt c cn phn tch vi chnh xc nh trn.
Dng que thy tinh trn u cht th vi ct. Dn u thnh lp mng.
Cho tt c vo t sy 100oC 105oC, sy kh cho n trng lng khng
i, thng ti thiu l trong 6h. Trong thi gian sy c sau 1h li dng a thy
tinh dt u nghin nh cc phn vn cc sau li dn u v tip tc sy.
Sy xong, em lm ngui bnh ht m (25 30 pht) v em cn cn
phn tch vi chnh xc nh trn.
Cho vo t sy 100oC 105oC trong 30 pht ly ra ngui bnh ht m
v cn nh trn cho ti trng lng khng i. Kt qu gia hai ln cn lin tip
khng c cch nhau qu 0,5mg cho mi gam cn th.
Tnh kt qu. m phn trm (X) tnh bng cng thc:
(G1 G2 ).100
X=
G1 G

Trong :
 -28-

G: trng lng ca cc cn, ct v a thy tinh tnh bng g.

G1: trng lng ca cc cn, ct, a thy tinh v trng lng mu th trc
khi sy tnh bng g.
G2: trng lng ca cc cn, ct, a thy tinh v trng lng mu th sau
khi sy ti trng lng khng i tnh bng g.
Sai lch kt qu hai ln xc nh song song khng c ln hn 0,5%.
Kt qu cui cng l trung bnh cng ca kt qu hai ln xc nh song song.
Tnh chnh xc n 0.01%
2.2.4.2. Phng php xc nh hm lng tro.
Nung chn s hoc chn kim loi ra sch l nung ti 550 650oC n
trng lng khng i. ngui bnh ht m, v cn cn phn tch chnh xc
n 0.0001g
Cho vo chn khong 5g cht th. Cn tt c cn phn tch vi chnh
xc nh trn. Cho tt c vo l nung v tng nhit t t n 550 600oC. Nung
cho n tro trng, ngha l loi ht cc cht hu c thng khong t 6 7h.
Trng hp cn tro en, ly ra ngui, cho thm vi git H2O2 10 th tch
hoc HNO3 m c v nung li cho n tro trng. ngui trong bnh ht m v
cn vi chnh xc nh trn. Tip tc nung nhit trn trong 30 pht ri
ngui trong bnh ht m v cn cho ti trng lng khng i. Kt qu hai ln nung
lin tip khng c cch nhau qu 0.0005g cho 1 gam mu th.
Tnh kt qu: hm lng tro theo phn trm (X1) tnh bng cng thc:
(G2 G ).100
X1 =
G1 G

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.
 -29-

2.2.4.3. Phng php nh gi cht lng thc phm [1], [4].

Phng php nh gi cht lng sn phm thc phm theo TCVN 3215
79.
Mc ch nh gi tng qut mc cht lng ca sn phm bnh khoai m
trn cc ch tiu cm quan: mu sc, mi v, cu trc. Tnh trng cht lng ca mi
ch tiu c nh gi bng im. Gi tr im tng theo mc tng cht lng.
Sn phm c nh gi cm quan trn mt thang thng nht 6 bc 5 im
(t 0 n 5) trong im 0 ng vi cht lng sn phm b hng cn t im 1
n 5 ng vi mc khuyt tt gim dn. im 5 sn phm coi nh khng c sai
li v khuyt tt no, trong tnh cht ang xt sn phm c tnh tt c trng r rt
cho ch tiu . Tng h s trng lng ca tt c cc ch tiu c nh gi cho
mt sn phm bng 4.
Bng 2.10: Mc cht lng.
Mc im Mc im
Tt 18.6 20.0 Km 7.2 11.1
Kh 15.2 18.5 Rt km 4.0 7.1
Trung bnh 11.2 15.1 Hng 0 3.9

Sn phm t cht lng khi im trung bnh cha c trng lng ca mt

ch tiu bt k phi t nh nht l 2,8 v im cht lng khng nh hn 11,2. Nu
hi ng thng nht cho mt ch tiu no 0 im th im chung bng 0 v sn
phm coi nh hng. Nu thnh vin no cho im lch qu 1,5 im trung bnh
cha c trng lng ca hi ng th im ca thnh vin b loi.
nh gi sn phm trn cc ch cm quan:
- Mu sc: Ngi th quan st bng mt v cho bit mc a thch v mu
sc ca sn phm.
- Mi: Ngi th nhn bit bng mi v cho bit mc a thch v mi ca
sn phm.
 -30-

- V: Ngi th nhai sn phm v cho bit mc a thch i vi v ca sn

phm.
- Cu trc ( dai, gin): Ngi th nhn bit bng tay, nhai v cho bit
mc a thch v cu trc ca sn phm.
- Mc a thch chung: Ngi th cho bit mc a thch chung i vi
sn phm.
Mi ngi tham gia cm quan s ln lt cm quan v tr li cu hi trong
phiu nh gi cm quan.
Cc cu hi trong phiu cm quan:
- Bn hy cho bit mc a thch i vi mu sc ca sn phm.
- Bn hy cho bit mc a thch i vi mi ca sn phm.
- Bn hy cho bit mc a thch i vi cu trc ca sn phm.
- Bn hy cho bit mc a thch i vi v ca sn phm.
- Bn hy cho bit mc a thch chung i vi sn phm.
Php th th hiu.
L php th cho s ng nhng ngi tiu th sn phm nhm tm hiu xem
sn phm c p ng c mong mun, ch i ca ngi tiu dng hay khng
Dng thang im 9 nh gi mc yu thch chung i vi sn phm
da trn mc a thch v cc ch tiu mu sc, mi, v.
im t 1 n 9 ng vi mc yu thch ln lt l: cc k chn, rt chn,
tng i chn, hi chn, bnh thng, hi thch, tng i thch, rt thch, cc k
thch.
2.2.5. Ch tiu nh gi cht lng bnh bch quy theo TCVN 5909-1995.
Ch tiu ha l
Bng 2.11: Mt s ch tiu ha l ca bnh bch quy
Tn ch tiu Gi tr
m, %, khng ln hn 4
Hm lng protein, %, khng ln hn 3,7
Hm lng cht bo, %, khng nh hn 20
 -31-

Hm lng ng ton phn (saccharose), %, khng nh hn 15

Hm lng tro khng tan trong acid HCl 10%, %, khng ln hn 0,1
kim, (), khng ln hn 2

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
 -32-

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.

3.1.1. Kho st s nh hng ca hm lng cht bo n cht lng bnh

Chng ti tin hnh kho st hm lng cht bo v c nh hm lng cc
nguyn liu cn li.
Bng 3.2: Kho st hm lng cht bo
Cht bo TN1 TN2 TN3 TN4 TN5
B (%) 40 45 50 55 60
Du n
0 3 6 9 12
(%)
 -33-

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

Kt lun: T kt qu trn, chng ti chn cng thc lm bnh th nghim

3, ng vi lng cht bo l 55% b, 6% du n. th nghim 4 kt qu thu c
tng t th nghim nhng gi thnh cao hn v lng cht bo trong sn phm
nhiu hn do tng lng b, do khng chn .

3.1.2. Kho st s nh hng ca hm lng bt tr xanh n cht lng

ca bnh
Chng ti tin hnh kho st hm lng bt tr xanh b sung vo bnh, c
nh hm lng cc nguyn liu cn li.
Bng 3.3: Kho st hm lng bt tr xanh b sung vo bnh cookie
Thnh phn TN1 TN2 TN3 TN4 TN5
Bt tr 0.5 1 2 3 4
xanh (%)
Mu xanh Mu xanh Mu xanh Mu xanh Mu
l nht, l non, vn l non, c c trng xanh c
khng c cha c mi v v ca l tr, trng ca
Nhn xt mi v v mi v v c trng c mi v l tr, c
tr c c trng ca tr v c v cht
trng trng ca nhn
tr
 -34-

Kt lun: chng ti chn hm lng bt tr 3%,vi hm lng ny bnh c

mi thm c trng v v hi ho.

3.1.3. Kho st s nh hng ca hm lng nc n cht lng ca bnh

Chng ti tin hnh kho st hm lng nc nh hng n m ca
bnh, c nh hm lng cc nguyn liu cn li.
Bng 3.4: Kho st hm lng nc nh hng n m ca bnh cookie
TN1 TN2 TN3 TN4 TN5
Lng 3 5 7 9 11
nc (%)
m (%) 23 26 28 28,5 29,5
Nhn xt Khi bt m bt Khi bt Khi bt Khi bt
nho kh, nho va nho mm, nho qu chy,
khng p , khi bt p khun bt mm, p khng nh
khun nh do v n hi b chy khun bt b hnh c
nh hnh hi. chy
c

T kt qu th nghim trn ta c th thy mi lin h gia lng nc b

sung vo bt nho v m ca bt nho nh sau:
 -35-

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
(%)

Hnh 3.1: th th hin mi lin h gia lng nc b sung

vo bt nho v m ca bt nho
Kt lun: chng ti chn hm lng nc 5g tng ng vi m khi bt
nho W=26%, gi tr ny, khi bt nho do, n hi.
3.1.4. Kho st s nh hng ca hm lng ng n cht lng ca
bnh
Chng ti tin hnh kho st hm lng ng xay, c nh hm lng cc
nguyn liu cn li.
Bng 3.5: Kho st hm lng ng xay n cht lng ca bnh
TN1 TN2 TN3 TN4 TN5
ng xay 32 42 52 62 72
(%)
Nhn xt Bnh hi lt Bnh va Bnh cn hi Bnh ngt Bnh qu
n c ngt gt ngt,
ngt va nng d b
phi. chy
Kt lun: chng ti chn hm lng ng 42g gi tr ny, bnh c
ngt ph hp v nng mt bnh vng cnh gin.
 -36-

Qua qu trnh kho st thnh phn nguyn liu, chng ti a ra cng

thc mu chun ca bnh cookie b sung tr xanh nh sau:
Bng 3.6: Cng thc mu chun ca bnh cookie b sung tr xanh
STT Nguyn liu Hm lng (%) Nhn xt
1 Bt m 100
2 ng xay 42 Khi bt nho mm, lng.
3 Trng g 28 m khi bt nho
4 B thm c 50 w=26%
5 Du n 6 Bnh xp, l xp u
6 Bt tr xanh 3 V va n.
7 Nc 5 C mu v mi thm c
8 Bt ni (Baking Powder) 1.5 trng ca tr xanh
9 Vani 0.15
10 Mui 1

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
 -37-

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
 -38-

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.
 -39-

Bng 3.9: Kt qu nh gi th hiu ca sn phm bnh cookies

b sung tr xanh
TB
cha H s TB c
Ch tiu im tng thnh vin Tng c h quan h s
s trng quan
quan trng
trng
T1 T2 T3 T4 T5
Mu sc 4 4 5 3 5 21 4,2 1,4 5,88
Mi 3 4 3 3 4 17 3,4 0,6 2,04
Cu trc 5 5 5 4 4 23 4,6 0,9 4,14
Trng thi 4 4 4 4 5 21 4,2 1,1 4,62
im cht lng : 16,68
Xp loi: Kh
Kt lun: Mc im cht lng ca sn phm bnh cookie b sung tr xanh
l 16,68 nm trong khong 15,2 18,5 nn sn phm xp loi kh.
3.3.2. Php th cho im th hiu.
xem sn phm lm ra c c mi ngi a thch, chng ti tin hnh
nh gi cm quan so snh sn phm bnh cookie b sung tr xanh vi sn phm
cookie truyn thng so snh v cc ch tiu cu trc, mu sc, mi, v v mc
a thch chung i vi sn phm.
Trong th nghim ny chng ti nh gi cm quan 40 ngi th bng php
th cho im th hiu.
y chng ti s dng thang im 9 cho vic nh gi mc khc bit
gia sn phm truyn thng v sn phm bnh b sung tr xanh v kh nng chp
nhn sn phm ca nhng ngi th vi sn phm bnh v:
+ Cu trc: Gin v xp.
+ Mi: Mi thm c trng ca tr xanh v thm mi b.
 -40-

+ Mu sc: mu xanh c trng ca tr xanh.

+ V: Ngt hi ha, bo ca b v v c trng ca tr xanh.
+ Mc a thch chung ca sn phm.
Bng 3.10: Kt qu trung bnh ch tiu nh gi cm quan ca 40 ngi.
Mu nh gi Cu trc Mi Mu V nh gi chung
Cookie truyn thng 7.45 7,4 7,86 7,15 7,15
Cookie b sung tr xanh 7,6 7,9 7,61 7,85 7,78

Hnh 3.2: th biu din kt qu trung bnh ch tiu nh gi cm quan

Nhn xt: im trung bnh cho thy mc a thch i vi sn phm
bnh cookie b sung tr xanh v cc ch tiu cu trc, mi, v, mc a thch
chung u thuc loi kh. Ring i vi ch tiu mu c mc nh gi hi thp l
do qu trnh ch bin v bo qun th mu sc b bin i, khng t gi tr cm
quan bng mu ca sn phm truyn thng. Gia hai sn phm bnh th s khc
bit c ngha v mu, mi, v, mc a thch chung.
 -41-

KT LUN - KIN NGH

Kt Lun:
T nhng kt qu nghin cu phn tch v nhn xt trn, chng ti c
th a ra kt lun sau:
Bc u chng ti b sung thm 3% bt tr xanh trn tng lng bt m.
Cng thc ch bin sn phm bnh cookie b sung tr xanh nh sau:
STT Nguyn liu Hm lng (%)
1 Bt m 100
2 ng xay 42
3 Trng g 28
4 B thm c 50
5 Du n 6
6 Bt tr xanh 3
7 Nc 5
8 Bt ni (Baking Powder) 1.5
9 Vani 0.15
10 Mui 1

Cc thng s cng ngh:

- Ch nho trn bt nho:
Thi gian : 30 pht
Nhit : 370C
m : 26%
- Ch nng :
Nhit trn: 1600C
Nhit di: 1550C
Thi gian nng: 6 pht
nh gi cht lng sn phm:
 -42-

- Ch tiu cm quan: vi hm lng bt tr xanh b sung l 3%, bc u sn

phm c ngi tiu dng nh gi mc chp nhn c. c bit l v cu trc
v hng v, c nhiu ngi yu thch.
- Ch tiu ha l: t yu cu theo TCVN 5909:1995 (xem ph lc nh km)
- Ch tiu vi sinh: t yu cu theo TCVN 5909:1995 (xem ph lc nh km)
Kin Ngh:
cng thc bnh cookie b sung tr xanh c hon thin hn th nhm
cn phi thc hin thm mt s th nghim sau:
Kho st tip cc thnh phn nguyn liu to ra bnh c cu trc xp,
gin hn. ng thi tng thm hng v bnh t c mc tiu sn xut.
Nghin cu a ra cc thng s ti u d dng p dng vo qui m cng
nghip
Chng ti hy vng sn phm bnh cookie b sung tr xanh s tip tc c
nghin cu hon thin hn v cm quan cng nh dinh dng. ng thi sn
phm ny s sm c a ra sn xut i tr theo qui m cng nghip gp phn
lm phong ph thm th trng thc phm tin dng.