Science & Technology Development, Vol 11, No.

05- 2008

NGHIN CU SN XUT MT T QU DU TY LT
Thi Th Thy Lin, Bi Th Thy Trang, ng Th Anh o Trng i hc Bch Khoa, HQG HCM
(Bi nhn ngy 14 thng 05 nm 2007, hon chnh sa cha ngy 17 thng 09 nm 2007)

TM TT: Nghin cu to ra sn phm mt t qu du ty Lt nhm a dng ha sn phm cng nghip, to ra sn phm mi thm ngon. Nghin cu ca chng ta gip nng cao gi tr s dng v ch bin qu du ty, gii quyt v ma du. Du ti qua qu trnh x l v sy 60oC trong 16h s cho ra sn phm c mi v thm ngon. Sn phm c ch bin giu protein, vitamin v khong gi c mu c trng ca qu du ty. 1. GII THIU

Du ty c tn khoa hc l Fragaria thuc h Rosaceae, thuc phn lp Rosoideae, b Potentilleae. Du ty c con ngi bit n t nm 1400 Chu u do ngi La M pht hin v c trng vo thi Trung c. Trong phn tht ca qu du ty c cha cc loi vitamin A, B1, B2 v c bit l lng vitamin C kh cao, cao hn c cam, da hu. y l tnh u vit ca qu du ty gip tng sc khng, chng nhim trng, nhim c, cm cm v chng stress... [1,3,4,5,6]
Bng 1.1. Thnh phn dinh dng ca qu du ty [2,4,7,8] Thnh phn dinh dng Nng lng Nc Protein tng s Lipid Glucid tng s Tro Natrium (Na) Kalium (K) Calcium (Ca) Vitamin A Beta caroten Vitamin E Vitamin B1 Vitamin B2 Vitamin PP Vitamin B6 Vitamin C n v Kcal g g g g g mg mg mg g g g g g g g g 100g n c 46,0 84,0 1,8 0,4 7,7 0,8 0,7 190 22,0 5,0 30,0 0,58 0,03 0,06 0,3 0,06 60,0

2. NGUYN LIU V PHNG PHP NGHIN CU 2.1. Nguyn liu -

Nguyn liu chnh: Du ty Lt c trung Nguyn liu ph: ng, nc Ph gia: Cht lm tng chc (canxi clorua), cht bo qun (kali sorbat)

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2.2. Phng php nghin cu 2.2.1. Qui trnh ch bin Du ty La chn Cn Ra B cung Ngm CaCl2 Chn Xm Thm thu Ra Sy ng gi Sn phm 2.2.2. Ni dung nghin cu Kho st thnh phn dinh dng ca qu du ty bng cc phng php ha hc, phng php sinh ha Kho st cc thng s ca tng giai on trong qu trnh ch bin, x l s liu theo phng php ANOVA. Phn tch nh gi sn phm thng qua cc ch tiu ha l, vi sinh. Cc kt qu phn tch u l kt qu trung bnh ca 3 ln tin hnh. 3. KT QU NGHIN CU 3.1. Thnh phn nguyn liu Bng 3.1: Thnh phn ha hc ca du ty (phn tch ti Trung tm Dch v phn tch th nghim)

Thnh phn Protein tng Glucid tng Nc Vitamin C Tro

n v % % % g% %

Hm lng 1,67 7,12 86,45 54,86 0,65

3.2. Kho st cc thng s ca mt s giai on trong qu trnh ch bin mt du ty 3.2.1. Kho st giai on thm thu Thm thu da trn nguyn tc p sut thm thu, s dch chuyn nc trong mi trng u trng. S dng phng php thm thu tch nc t qu bng bng dch sir ng c nng t 50 75%.

- Kho st thi gian thm thu

Bng 3.2: S thay i nng oBrix ca sir ng theo thi gian thm thu

Thi gian thm thu (gi) 0 4 7 12 16 20

Nng sir ng dng thm thu (oBrix) 50,0 41,5 39,5 36,5 34,5 34,0 55,0 45,2 43,0 41,0 39,0 38,5 60,0 51,5 48,0 45,0 43,8 43,0 65,0 54,0 51,0 48,0 46,8 46,0 70,0 53,0 52,0 51,2 50,0 49,2 75,0 60,5 57,5 54,2 53,0 52,1

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24
75 70

34,0

38,0

43,0

45,5

47,5

52,0

Brix dung dch

65 60 55 50 45 40 35 30 0 4 8 12 16 20 24

50% ng 55% ng 60% ng 65% ng 70% ng 75% ng

Thi gian (h)

th 3.1: S thay i Brix ca dung dch ng thm thu theo thi gian

Da trn th ta thy nng ng thm thau cng cao th lng ng st cng cao nh: - Ti dung dch 75%, lng ng st khong 50%. Khi nng ng thm thu kh cao nh 70-75%, th lng thm thu vo qu lun lun gim i khong 25%. - Ti nng ng thm thu thp hn nh nng nh hn hoc bng 60% th gim nng ng l khong 15%. Vy nng ng khong 70% th iu kin thm thu ng nhanh vo qu, ng thi tch c mt lng ln nc khi qu to rn cho qu. - Thm thu trong thi gian u Brix dung dch gim rt nhanh, n khong 16h th Brix bt u gim chm trn tt c cc nng ng thm thu, v vy thi gian thm thu ti u l 16h.
- Kho st nng ng thm thu
Bng 3.3: Kt qu kho st lng ng cho thm thu sau 16h
Nng ng thm thu (%) 50 55 60 65 70 75 brix ca dch sir sau thm thu 34,5 39,0 43,8 46,8 50 53 m sn phm (%) 27,85 26,12 25,85 24,90 22,10 22,02 c im cm quan sn phm B mt qu cn t, v ngt nh, cha c trng ca mt V ngt nh, cha c trng ca mt B mt qu hi t, v ngt va B mt qu hi t, v ngt va B mt mt kh ro, v ngt va. B mt mt kh ro, v ngt va.

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Biu 3.1: Lng ng v m ca sn phm

Da vo biu ta thy khi nng dung dch sir em ngm tng th lng ng thm thu vo qu cng tng ln v m s gim. Tuy nhin i vi trng hp thm thu nng 70 v 75% th m sn phm khng c s khc nhau. Do ta chn nng ng thm thu l 70%.
3.2.2. Kho st giai on sy Sy nhm tch thm lng nc cn li trong sn phm thng qua tc nhn l khng kh kh. Qu trnh sy quyt nh n m bo qun ca sn phm, ng thi cng nh hng n cht lng ca sn phm.

- Kho st nhit sy
Bng 3.4: Kt qu kho st nhit sy sau 24h
Nhit sy (oC) 45 50 55 60 65 70 m (%) 32,34 29,46 25,12 19,81 17,67 15,33 Mu sc sn phm ti ti ti ti hi m m Trng thi cu trc sn phm Qu t, mm Qu hi t, mm Qu kh ro, chc Qu kh ro, chc Qu kh ro, chc Qu kh ro, chc

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Biu 3.2: nh hng ca nhit sy n m sn phm

Vi cng mt thi gian sy, khi sy vi nhit < 60oC m sn phm qu cao, khng bo qun c, nu sy n lc qu m bo qun th mt nhiu thi gian v nh hng n mi v qu; cn khi sy nhit > 60oC lm sm mu qu du. Do chng ti chn nhit sy ph hp l 60oC.
- Kho st thi gian sy
Bng 3.5: Kt qu kho st thi gian sy
Thi gian sy (gi) 16 20 24 28 m (%) 28,56 21,58 19,81 19,61 Mu sc sn phm Mu ti Mu ti Mu ti Mu m Trng thi cu trc sn phm Mm, t Mm, t Chc, do Chc, kh

T kt qu trn ta thy: Khi sy trong khong thi gian nh hn 24h th m sn phm cn qu cao, qu cn t nn khng th bo qun c. Khi sy trong khong thi gian qu di (ln hn 24h) s nh hng ti mu sc ca sn phm.

th 3.2: nh hng ca thi gian sy n m sn phm

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th cho thy m ban u gim nhanh, sau gim chm v sau 24 gi m hu nh khng thay i. Do ta chn thi gian sy ph hp l 24 gi.
3.3. Phn tch cht lng sn phm Bng 3.6: Kt qu phn tch thnh phn ha hc ca sn phm (phn tch ti Trung tm Dch v phn tch th nghim)
Thnh phn Protein m amin Glucid m Tro Hm lng (%) 1,50 0,50 74,72 16,33 0,90

T kt qu trn ta thy sn phm sau ch bin cha hm lng glucid, protein, m amin v tro kh cao.
Bng 3.7: Bng kt qu kim tra vi sinh (phn tch ti trung tm dch v phn tch th nghim)
Vi sinh vt Tng s vi sinh vt hiu kh Coliforms E. coli B.cereus Clostridium perfringens Tng s t bo nm men, nm mc n v CFU/g CFU/g MPN/g /g /g CFU/g Kt qu 150 <10 0 <10 <10 <10

Kt qu trn cho thy sn phm t ch tiu vi sinh, chng t phng php x l v iu kin sy l ph hp.
Bng 3.8: Kt qu nh gi th hiu
Cc tiu chun Hnh dng bn ngoi Mu sc Mi ngt V chua Mc a thch chung im trung bnh 7,90 7,52 8,07 8,23 8,08 8,23

4. KT LUN

Sn phm mt du nguyn qu l sn phm mi cha c trn th trng. y l sn phm rt b dng, cung cp cho ngi s dng mt lng glucid, protein, m amin, vitamin x v

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hm lng khong kh cao. Li ch ca vic nghin cu ny l nhm ch bin qu du ty ti thnh mt loi sn phm dng qu kh c ngt va phi, gp phn a dng ha cc sn phm ch bin t qu du ty.

RESEARCH ON THE PROCESSING OF DRY SWEETEN-STRAWBERRY

Thai Thi Thuy Lien, Bui Thi Thuy Trang, Dong Thi Anh Dao University of Technology, VNU -HCM ABSTRACT: This research has made the new product of dry sweeten-strawberry, from Da Lat city, forming a new style of delicious food. The research helps to enhance using and processing, and solve lots of strawberry in the season. The fresh strawberried have been processed and dried at 60oC in 16 housr. This product contains the protein, mineral and natural red pigment from the original source. TI LIU THAM KHO

[1]. Trn c Ba, Lnh ng rau qu xut khu, NXB Nng nghip, 302p, (2002). [2]. Bi Th Nh Thun, H Huy Khi, Bi Minh c, Thnh phn dinh dng thc n Vit Nam, NXB Yhc, 555p, (1995). [3]. G.R. Brown, J. Strang, and R.T. Jones, Strawberry Production in Kentucky, Cooperative Extension Service, University of Kentucky College of Agriculture, Lexington, and Kentucky State University, (1999). [4]. Sorkel Kadir, Strawberries, Kansas State University, (2003). [5]. http://www.wellesley.edu/Biology/ Web/Species/pstrawberrywood.html [6]. http://www.agf.gov.bc.ca/aboutind/products/plant/strawberry.htm. [7]. www.fas.usda.gov/htp/Hort_Circular/2005/02-05/02-0805%20Strawberry%20Situation%20and%20Outlook.pdf [8]. http://www.nal.usda.gov/pgdic/Strawberry/book/bokeigh.htm

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