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M U................................................................................................................3 NI DUNG............................................................................................................4 KT LUN..........................................................................................................21
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M U
Ph gia thc phm l cht c ch nh a vo thc phm trong qu trnh sn xut, c hoc khng c gi tr dinh dng, nhm gi hoc ci thin c tnh ca thc phm. Ngy nay, do s pht trin ca ngnh cng ngh ho hc, vic s dng cc cht ph gia thc phm ngy cng tr nn ph bin, a dng v hon thin hn. S dng cht ph gia thc phm tr thnh mt vn quan trng v ht sc cn thit. Trong qua trinh ch bin san phm, co nhiu hin tng xay ra khng nh y mun , lam anh hng n gia tri cam quan va cht lng san phm nh bin i mau, mui, vi, bin i cu truc. Vi du v bin i cu truc in hinh nh la hin tng phn lp cua cht long trong san phm. han ch cac hin tng nay, ta s dung phu gia tao nhu. Sau y em nghin cu v mt s c im, ng dng v phng php sn xut cua mt s loi phu gia tao nhu.
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NI DUNG
1.1 Tng quan:
1.1.1 Khi nim cht nh ha
Cht to nh hay cht nh ha l cht hot ng b mt, trong phn t c nhm ho nc v nhm k nc. Hin tng tch pha l hin tng khng mong mun trong sn xut thc phm. Do , ta cn s dng ph gia lm bn h nh tng trnh hin tng tch lp. Cht to nh l cht lm gim sc cng b mt ca cc pha trong h v t duy tr c s n nh cu trc ca h nh tng. Trong cu trc phn t ca cht nh ha c c phn ho nc v phn ho bo. Cht nh ha c s dng nhm to ra s n nh ca h keo phn tn trong pha lin tc bng cch hnh thnh mt b mt in tch trn n. ng thi n cn lm gim sc cng b mt ca cc git phn tn t gim c nng lng hnh thnh cc git trong h. * Cht nh ha c cha lm 2 loi: - Cc ester mt phn ca cc acid bo v cc polyol hoc acid hu c. - Phospholipid. Cht nh ha phn ln l ester ca acid bo v ru.
La chn cht nh ha
Trong qu trnh s dng, ngi ta thng dng gi tr HBL nh gi mc a bo hay a nc ca cht nh ha. T c th chn loi no ph hp vi sn phm c th. Nu HLB thp (c nhiu gc a nc hn so vi gc a bo) th cht nh ha ny ph hp vi h nc trong du v ngc li. S to thnh nh tng Trong mt s sn phm thc phm tn ti 2 pha: pha phn tn v pha lin tc. Qu trnh nh tng ha l s bn ca mt pha ny trong mt pha khc. Phng php lm tng s to thnh nh tng l dng cnh khuy, lc , ng ha, hoc siu m. Lc ny hin tng ph v b mt xy ra. Tnh bn vng ca nh tng ph thuc vo: Nng cht to nh Nhit trong to nh
1.1.2 Kh nng nh ha
Nh tng l h phn tn ca 2 cht lng khng trn ln vo nhau c, trong mt cht di dng nhng git nh ca pha b phn tn , cn cht kia di dng di dng pha phn tn lin tc. Phn ln cc nh tng thc phm l kiu du trong nc hoc nc trong du. Nhiu nh tng thc phm cn cha bt kh hoc cht rn phn tn. Nh tng l h khng bn nhit ng. Cc git c khuynh hng hp git vi nhau to ra git ln hn, cui cng phn thnh hai lp, tch ra v khng nh tng na. lm cho nh tng bn ngi ta s dng cc cht kh nh ha: - Cho cc cht in ly v c vo lm cho cc git tch in v y nhau;
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NH LNG
NHO TRN
TO HNH
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Hnh 1:PECTIN Ngi ta thu c pectin t thc vt nh to, chanh, cam, c ci ng, i hoa hng dng. Pectin c ng dng trong cng ngh sn xut bnh, ko, mt. to gel cn m bo mi trng c ng saccharose vi t l 58-75%(bo ha) v pH khong 2,8-3,5(dng acid citric iu chnh pH). Trong cc sn phm c hm lng ng thp, thng b sung thm Ca2+. Pectin cn c dng lm cht lm c trong sn xut sa chua, yoghurt v kem Tc dng to gel ca pectin c s dng ch yu nhng loi thc phm cn c hnh dng tht t nhin. Pectin c kh nng to gel nhanh, to cu trc. Pectin c vai tr c bit quan trng trong cng ngh sn xut bnh. N c vai tr chng li s bin tnh v bin dng ca cc thnh phn trong qu trnh nng .Pectin c ng dng mt cch phong ph bi v n c th lm qu trnh hon thin c m bo. Ngoi ra n cn lm b mt lng bng hn.
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Hnh 2 : GELATIN
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Lm sch
Mc ch: chun b cho qu trnh p trng. Qu trnh ny gip loi b cc tp cht bm dnh v cc vi sinh vt trn b mt v trng. Cc bin i ca nguyn liu : Ho l: Hm m v trng tng ln i cht, khng nh hng n cc thnh phn ca trng bn trong. Vt l: Do nhit nc ra khong 680C, thi gian tip xc khong 1 pht nn nhit b mt v trng tng ln nhng khng nh hng n cht lng trng bn trong. Sinh hc: Phn ln cc vi sinh vt trn b mt v trng b ra tri.
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Qu trnh lc:
Lm lnh:
Mc ch cng ngh: Lng trng cn c lm lnh v duy tr nhit 40 0C hn ch cc bin i gy h hng v s pht trin ca vi sinh vt.
Phi trn:
Mc ch cng ngh: Dch lng trng khi c phi trn vi du lm tng hm lng cht bo trong nguyn liu.
ng ha:
Mc ch cng ngh: Qu trnh ng ha s chuyn h nh tng du trong nc thnh h nh tng nc trong du.
Thanh trng:
Mc ch cng ngh: Tiu dit ton b vi sinh vt gy bnh ly nhim vo trng hay t mi trng ngoi vo trong thi gian bo qun v x l trc . ng thi tiu dit mt phn vi
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Trch ly:
Mc ch cng ngh: nhm loi b hay lm gim hm lng cholesterol trong dch lng trng.
Ly tm:
Mc ch cng ngh: tch lng du n c thm vo ban u gip cho qu trnh sy sau ny s thun li hn, sn phm c cht lng tt hn.
ng ha: Sy:
Mc ch cng ngh: thc hin qu trnh ng ha chuyn thnh h nh tng du trong nc. Qu trnh ny s lm h nh tng s ng nht hn.
Mc ch cng ngh: qu trnh sy din ra nhit cao, do vi sinh vt s b tiu dit, lm thay i cc tnh cht ca nguyn liu, chuyn t trng thi lng sang trng thi rn (dng bt)
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1.2.4 GUAR GUM 1.2.4.1 Cu to, thnh phn v ng dng ca guar gum
Bt guar c ly t ht ca cy cyamopsis tetragonoloba. y l loi cy c trng ti n , Pakistan v Texas. Bt guar c m 10-15%, cha 5-6% protein, 2,5% x v 0,5-0,8% tro. Guar gum c thnh phn chnh l cc n v -D-mannopyranosyl v Dgalactopyranosyl. Guar gum c nht cao, nht ca guar gum cng ph thuc vo hnh dng ca gum. Guar gum c tnh cht nh ho tt, c bit thch hp cho h thng nh tng du trong nc, v c s dng rng ri trong cht n nh hng v nh tng. N cng c c tnh l to mng tt, s dng lm mng bao mng gip gi c hng v cho thc phm v ngn chn qu trnh oxy ha. Guar gum c s dng trong cng nghip sn xut bnh, n gp phn vo s trng n ca khi bt nho. Lm cho bt c kh nng n hi cao hn v ci thn kt cu ca bnh. N gp phn hn ch s thot hi nc t bn trong khi bt ca bnh ra ngoi v gi cho v bnh c gin. Guar gum cn c vai tr nh l mt cht n, n to cm gic no lu v th n lm gim chng thm n v vy c vai tr ln i vi ngi gim cn, lm tng kh nng hp thu canxi trong ng rut, v ngoi ra n c vai tr quan trng i vi bnh nhn mc chng bnh tiu ng .Trong cng nghip thc phm n l cht n nh nh tng t nhin, cht lm c, cht nh ch hin tng kt dnh cc b, cht to mng, nh bng b mtV n ang c s dng rng ri vi chc nng to c hay to gel lng, n nh h bt, nh tng. Gio trnh Ha sinh thc phm
1.2.5 XANTHAN GUM 1.2.5.1 Cu to, thnh phn v ng dng ca xanthan gum
Xanthan gum c tng hp t xanthomonas campestris v mt s loi vi khun tng t khi nui cy trn mi trng cha glucose, NH4Cl, kt hp vi hn hp amino acid v mui
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Hnh 3:CARRAGEENAN t rong sn. nht ca dch carrageenan ph thuc vo nng v loi carrageenan trong dung dch. Carrageenan c s dng trong sn xut bnh. Vi t l 0,03%, trong sa socola, carrageenan ngn chn s tch bo, lm n nh cc ht bt ca cao trong dung dch.
Vai tr ca carrageenan:
- Lm bn nh tng, gip cho dung dch trng thi nh tng cn bng vi nhau m khng b tch lp. - C th thay i kt cu ca sn phm vi tnh cht ha l, c hc mong mun, to ra cc sn phm ng c c bn dai. - Gip n nh cc tinh th trong cc sn phm bnh, ko ngn chn ng v nc b kt tinh. Carrageenan l cht to lm bn nh tng th hin qua 2 tnh cht: -Tng tc gia carrageenan vi protein : Phn ng ny xy ra nh cc cation c mt trong cc nhm protein tch in tc dng vi nhm sulfat mang in m ca carrageenan v c tnh quyt nh n bn c hc ca gel. -To gel :T dng dung dch chuyn sang dng gel l do tng tc gia cc phn t polyme ha tan vi cc phn t dung mi bn trong, nh tng tc ny m gel to thnh c bn c hc cao.S hnh thnh gel c th gy ra bi nhit thp hoc thm cc cation vi mt nng nht nh. Carrageenan c kh nng tng tc vi nhiu loi gum c bit l locust bean gum, trong ty thuc vo hm lng n s c tc dng lm tng nht, bn gel v n hi ca gel. hm lng cao carrageenan lm tng bn gel ca guar gum, nhng hm lng thp n ch c th lm tng nht. Carrageenan c ng dng rng ri trong cng ngh ch bin thc phm. Chng gp phn quan trng vo vic ci thin cht lng sn phm. c bit, c th s dng k carrageenan chit tch t rong bin Vit Nam trong bo qun, ch bin thc phm. Carrageenan c ng rng ri : To sn phm c cu trc mm xp i vi bnh m, bnh bch quy, bnh bng lan, ci thin tnh cht bt nho v tng lng sa c th s dng trong cc sn phm bnh nng Carrageenan, Carrageenan oligosaccharid khi lm ph gia ch bin, bo qun thc phm lm tng cng gi, tinh bt v c ch s pht trin vi sinh vt trn sn phm m vn gi c mu sc v mi v ca sn phm. Gio trnh Ha sinh thc phm
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Nu chit Carrageenan
Mc ch ca cng on ny l phi t hiu sut thu hi carrageenan cao v m bo cht lng ca carrageenan Khi nu trong mi trng kim long: Kim long ph v mng t bo ca cy rong gii phng carrageenan ra dung dch ng thi s gp phn trung ho lng acid to thnh, do sc ng ca carrageenan tng. Carrageenan khng tan trong nc lnh v nc thng.Nu nhit ln hn 100 0C, thi gian nu chit gim nhng Carrageenan b thu phn, tc chit rt nhanh, nht dung dch thp. Nu nhit nh hn 950C, thi gian nu ko di Carrageenan cng b thu phn ct mch sc ng gim mt khc mc ho tan ca Carrageenan gim, hiu sut chit ly gim. Vic x l rong trc khi nu chit bng dung dch kim NaOH 5% nhit 951000C th thi gian nu chit 1-1.5h. T l nc nu:Lng nc nu nh hng ln n t l thu hi v chc ca Carrageenan. Lng nc nu thng gp 40-50 ln lng rong. Ch nu chit ti u: t l nc/rong = 52/1, t0 = 1020C, = 65 pht Thit b chit:Ni hai v, thng inox c np t h thng dn hi nc hay cc ni inox, ni gang khuy o hn hp cn nu thng lp t h thng, cnh khuy hay bm i lu dung dch t pha y ni ln pha trn .
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7.2.3.Lc- tinh ch
- Tch Alginic khng ha tan Lc tch b rong:Hn hp sau khi nu chit bao gm Alginate natri v cc tp cht c hc (b rong) v cc tp cht ha tan (nh khong, cht mu, Protein, cc cht ha tan khc). S dng cc phng php lc nh: ly tm, lng ng, lc p. tng cng tc lc cn duy tr nhit hn hp 700C nht lc d dng hn. .
Lm kh Alginate natri
S dng phng php sy phun, sy thng nhit bng 50-60 0C . Hoc s dng Alcol 96% kt ta, ly tm, sy kh nhit bng 50 600C. Nguyn liu: rong m Sargassum . Nguyn liu yu cu sch s, khng mc, khng thi, khng gin gy. Ngm ra: em ngm rong, ra trong nc ngt t 1,5 2 gi cho sch tp cht mui. http://s4.zetaboards.com/BioFood_Tech/topic/9128037
1.2.9 GUM ARABIC 1.2.9.1 Cu to, thnh phn v ng dng ca gum arabic
Gum arabic l nha cy acacia, thng gn l acacia Senegal. Gum arabic hnh thnh khi v cy b tn thng. Cht ny c thu nhn di dng cc nha cy vi kch thc l 2-7cm. Sn lng hng nm ca tng cy vo khong 0,9-2kg. Gum arabic c sn xut ch yu tai Sudan, vi sn lng khong 50-60000 tn/nm. Gum arabic c bit t thi Ai Cp c i vi ci tn l kami, c dng nh l mt cht keo dnh cc cht mu trn cc bc tranh. Gum arabic c khi lng phn t khong 260-1160kdal, c to bi mt hn hp cc polysaccharide. T l cc polysaccharide ph thuc vo loi Acacia. Trong t nhin gum arabic mang tnh trung tnh, hoc mui ca acid yu.
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Hnh4:GUM ARABIC Gum arabic c dng lm cht nh tng, to nht v c tnh to mng. Gum arabic c s dng trong sn xut bnh lm chm qu trnh tch ng v du. Gum arabic cng c dng lm cht mang cho hng. Lc ny cc tinh du hng c to nh vi gum arabic, sau em i sy phun. Qu trnh ny s to lp mng xung quanh cc git tinh du, gip cho vic chng li s oxy ha v cc thay i bn ngoi, bo v hng c lu hn.
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KT LUN
Ph gia ngy cng ng vai tr quan trng trong vic ch bin thc phm. Ph gia gip gi thc phm c ngon trn ng ti th trng. Ph gia cng lm ci thin gi tr dinh dng ca mt s thc phm v c th lm chng hp dn hn bng cch nng cp mi v, kt cu, ng nht v mu sc ca thc phm. Ngoi ra, nhiu cht ph gia hu ch khng c trong thin nhin m phi ch to ra. Cc ph gia nhn to sn xut kinh t hn, c tinh khit cao hn v n nh v cht lng hn mt s bn sao t nhin ca chng. Bn cnh ph gia cht n nh c tc dng to n hoc kim sot kim, acid ca thc phm: cc cht bt n gii phng ra nhng cht kh khi b un nng gip bnh n ra khi nng. Cc cht ph gia khc gip iu chnh acid v kim ca thc phm, to hng v v mu sc thch hp. Duy tr ng nht ca sn phm: cc cht nh ha to s ng nht cho kt cu ca thc phm v ngn nga s phn tch. Cht n nh v cht lm c to cu trc nhuyn mn. Cht chng vn gip nhng thc phm dng bt duy tr c trng thi ti ri.Cht to nh to n nh cu trc, to xp cho bnh, mn cho v bnh, gp phn lm tng gi tr cho bnh.
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