luận văn hoàn chỉnh 1

LI CM N
hon thnh bi lun vn ny, em nhn c s hng dn, gip v

gp tn tnh ca Qu Thy C trng i Hc Cng Ngh Si Gn.
Trc ht, em xin chn thnh cm n n Ban Gim Hiu cng Qu Thy C
trng i Hc Cng Ngh Si Gn.
Em xin gi li bit n su sc n Th.S Trng Th M Linh dnh rt
nhiu thi gian v tm huyt hng dn nghin cu v gip em hon thnh lun
vn tt nghip.
Nhn y em xin chn thnh cm n n u Thy C trong Khoa Cng
Ngh thc phm trng i Hc Cng Ngh Si Gn to iu kin cho em c
tin hnh cc th nghim vi y cc thit b v dng c cng nh thi gian
hon thnh bi lun vn ng thi hn.
Mc d c nhiu c gng hon thnh lun vn bng tt c s nhit tnh
v tm huyt ca mnh, tuy nhin khng trnh khi nhng thiu st, rt mong nhn
c nhng ng gp qu bo ca Qu Thy C.
TP.HCM, thng 07 nm 2013

Sinh vin
L Th Qunh Nh
NHN XT CA GIO VIN HNG DN
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NHN XT CA GIO VIN PHN BIN
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MC LC
CHNG 1: PHN TCH TNG ........................................1
1.1. Tnh mi ...................................................................................1
1.2. Tnh kh thi ..............................................................................2
1.2.1. Nhu cu cao ................................................................................................. 2
1.2.2. Th trng ln .............................................................................................. 3
1.2.3. Trin vng .................................................................................................... 3
1.2.4. i th cnh tranh ....................................................................................... 4
1.3. M t sn phm theo HACCP ................................................5

CHNG 2: NGUYN LIU - PHNG PHP
NGHIN CU ..................................................................................8
2.1. Nguyn liu ...............................................................................8
2.1.1. Ch xanh [4][8][12] .................................................................................... 8
2.1.2. Chanh ......................................................................................................... 21
2.1.3. Nc [12] ................................................................................................... 25
2.1.4. ng Saccharose [10][12]...................................................................... 26
2.1.5. Mui [10][12] ............................................................................................ 28
2.1.6. Ph gia [7] ................................................................................................. 30
2.2. Phng php nghin cu ......................................................37

2.2.1. Quy trnh cng ngh sn xut chanh mui d kin ................................... 37
2.2.2. Quy trnh nu siro ..................................................................................... 38
2.2.3. Quy trnh cng ngh sn xut tr xanh chanh mui d kin ..................... 39
2.2.4. Kho st cc yu t nh hng [5][12] .................................................... 44
2.3. Bao b ......................................................................................48
2.4. Marketing ...............................................................................50

2.4.1. Phn tch sn phm.................................................................................... 50
2.4.2. Chin lc 4Ps ........................................................................................... 52
2.4.3. Chin lc chiu th ................................................................................... 52

2.4.4. Chin lc phn phi................................................................................. 52
2.4.5. Chin lc pht trin sn phm................................................................. 52
2.4.6. Chng trnh pht trin thng hiu v sn phm ................................... 53
2.4.7. Chng trnh marketing ............................................................................ 53
CHNG 3: KT QU V BN LUN .................................54

3.1. Kt qu kho st t l tr:nc ............................................54
3.2. Kt qu kho st nhit v thi gian trch ly ..................56
3.2.1. Thi gian trch ly ....................................................................................... 56
3.2.2. Nhit trch ly ......................................................................................... 59
3.3. Kho st t l phi ch ..........................................................62

3.3.1. Kt qu kho st hm lng ng ........................................................... 62
3.3.2. Kt qu kho st hm lng acid citric ..................................................... 63
3.3.3. Kt qu kho st hm lng nc chanh mui ......................................... 64
3.4. Kho st hm lng ph gia to nh ..................................65

3.4.1. Pectin ......................................................................................................... 65
3.4.2. CMC ........................................................................................................... 66
3.4.3. Xanthangum ............................................................................................... 67
3.5. Kt qu kho st thi gian bo qun ...................................69

3.6. Kt qu nh gi cm quan sn phm tr xanh chanh
mui dng huyn ph v khng huyn ph. ................................71
3.7. Kt qu nh gi cm quan ca php th cho im cht
lng sn phm tr xanh chanh mui..........................................72
3.8. Kt qu nh gi cm quan bng php cho im cht
lng th hiu ..................................................................................74
CHNG 4: XY DNG TIU CHUN C S ...................75
4.1. Tiu chun c s ....................................................................75
4.2. Yu cu k thut ....................................................................75

4.3. Thnh phn sn phm...........................................................76
4.4. Thi hn s dng v bo qun .............................................77
4.5. Hng dn s dng v bo qun .........................................77
4.6. Cht liu bao b ......................................................................77
4.7. Tm tt quy trnh ..................................................................77

CHNG 5: KT LUN ............................................................78
5.1. Quy trnh cng ngh ..............................................................78
5.2. Thng s k thut ..................................................................79
5.3. Cng thc phi ch ................................................................79
5.4. Gi thnh sn phm ..............................................................79
DANH MC HNH
Hnh 2.1: t tr xanh ................................................................................................ 8
Hnh 2.2: Nc tr xanh ............................................................................................. 8
Hnh 2.3: i tr xanh ................................................................................................ 9
Hnh 2.4: Din tch sn lng ch kh trong cc nm gn y ................................. 9
Hnh 2.5: Cng thc cu to Cafein trong tr xanh ................................................. 12
Hnh 2.6: Cng thc cu to EGCG trong tr xanh ................................................. 12
Hnh 2.7: Qu chanh ................................................................................................. 21
Hnh 2.8: Chanh nm ................................................................................................ 23
Hnh 2.9: Chanh v mng ......................................................................................... 23
Hnh 2.10: ng Saccharose .................................................................................. 26
Hnh 2.11: Mui ........................................................................................................ 28
Hnh 2.12: Quy trnh cng ngh sn xut chanh mui d kin ................................ 37
Hnh 2.13: Quy trnh cng ngh sn xut siro .......................................................... 38
Hnh 2.14: Quy trnh cng ngh sn xut tr xanh chanh mui huyn ph d
kin ............................................................................................................................ 39
Hnh 2.15: Quy trnh cng ngh sn xut tr xanh chanh mui dng khng
huyn ph d kin ..................................................................................................... 40
Hnh 2.16. S nghin cu ..................................................................................... 44
Hnh 2.17. S b tr th nghim ............................................................................ 45
Hnh 2.1 : Nhn bao b ............................................................................................. 48
Hnh 2.19: Chai tr xanh .......................................................................................... 49
Hnh 2.20: Chai thy tinh.......................................................................................... 49
Hnh 3.1: Dch tr sau khi trch ly vi t l tr:nc l 0g/1 l nc...................... 54
Hnh 3.2: Dch tr sau khi trch ly vi t l tr:nc l 90g/1 l nc...................... 54
Hnh 3.3: Dch tr sau khi trch ly vi t l tr:nc l 100g/1 l nc.................... 54
Hnh 3.4: Dch tr sau khi trch ly vi t l tr:nc l 110g/1 l nc.................... 54
Hnh 3.5: Dch tr sau khi trch ly cc mc thi gian khc nhau ......................... 56
Hnh 3.6: Dch tr sau khi trch ly 95oC trong 10 pht ......................................... 57
Hnh 3.8: Dch tr sau khi trch ly 95oC trong 20 pht ........................................ 57
Hnh 3.10: Dch tr sau khi trch ly cc mc nhit khc nhau ......................... 59
Hnh 3.11: Dch tr sau khi trch ly 75oC trong 20 pht ....................................... 60
Hnh 3.12: Dch tr sau khi trch ly 85oC trong 20 pht ....................................... 60
Hnh 3.13: Dch tr sau khi trch ly 95oC trong 20 pht ...................................... 60
Hnh 3.14: Dch tr sau khi trch ly 105oC trong 20 pht ..................................... 60
Hnh 3.15: Biu mc a thch v v ngt ca sn phm ................................. 62
Hnh 3.16: Biu th hin mc a thch v v chua ca sn phm ................... 63
Hnh 3.17: Biu th hin mc a thch v v mn ca sn phm.................... 64
Hnh 3.18: Biu th hin thi gian lng ca mnh chanh mui khi s dng
pectin ......................................................................................................................... 65
CMC .......................................................................................................................... 66
Xanthangum .............................................................................................................. 67
Hnh 3.21: Biu tng hp thi gian lng ca mnh chanh mui khi s
dng 3 loi ph gia pectin, CMC, Xanthangum nng 0,19%; 0,21%;
0,23% v 0,25% ........................................................................................................ 68
Hnh 3.22 : Thanh trng sn phm 95oC trong 10, 15, 20, 25 pht ...................... 69
Hnh 3.23: Thanh trng sn phm 100oC trong 10, 15, 20, 25 pht ..................... 69
Hnh 3.24: Thanh trng sn phm 115oC trong 10, 1 , 20, 2 pht ..................... 70
Hnh 3.25: Biu kho st mc a thch ca hai sn phm tr xanh
chanh mui dng huyn ph v khng huyn ph .................................................... 71
Hnh 3.26: Biu th hin mc a thch ca sn phm .................................... 74
Hnh 5.1: Quy trnh sn xut tr xanh chanh mui .................................................. 78
DANH MC BNG
Bng 1.1: M t sn phm theo HACCP .................................................................. 5
Bng 1.2: Ch tiu vi sinh i vi nc gii kht khng cn .................................. 7
Bng 1.3: Nhng iu kin cn thit cho s sinh trng ca ch .......................... 9
Bng 2.1: Hm lng bnh t theo TCVN 1053-71 ............................................... 20
Bng 2.2 : Quy nh chung v thnh phn ho hc ca nc dng trong
sn xut nc gii kht............................................................................................ 26
Bng 2.3: Ch tiu cm quan ng sacchrose theo TCVN 6958-01 .................... 27
Bng 2.4: Cc ch tiu l-ha ca ng tinh luyn .............................................. 27
Bng 2.5: Cc cht nhim bn, mc ti a ............................................................. 27
Bng 2.6 : Cc ch tiu cm quan ca mui theo TCVN 5647:92, TCVN
6431:98...................................................................................................................... 28
Bng 2.7: Cc ch tiu ha l ca mui It ............................................................ 29
Bng 2.8: Cc c tnh ca acid citric .................................................................... 30
Bng 2.9:Cc ch tiu ca Acid Citric ..................................................................... 31
Bng 2.10: Chc nng v ng dng ca Xanthangum ......................................... 34
Bng 2.11: Bng kho st t l tr:nc ................................................................ 46
Bng 2.12: Bng kho st thi gian v nhit trch ly ........................................ 46
Bng 2.13: Kho st hm lng ng phi trn ................................................. 46
Bng 2.14: Kho st hm lng acid citric phi trn ............................................ 47
Bng 2.15: Kho st t l tr v nc chanh mui phi trn ................................ 47
Bng 2.16: Kho st lng pectin s dng............................................................. 47
Bng 2.17: Kho st lng CMC s dng .............................................................. 47
Bng 2.18: Kho st lng Xanthangum s dng ................................................ 47
Bng 2.19: Kho st thi gian bo qun................................................................. 48
Bng 3.1: Kt qu kho st t l tr:nc ca dch sau trch ly ............................ 55
Bng 3.2: Kt qu mi v ca dch tr qua cc mc thi gian khc nhau ............ 56
Bng 3.3: Kt qu mi v ca dch tr qua cc mc nhit khc nhau ............. 59
Bng 3.4: Bng h s trng lng .......................................................................... 72
Bng 4.1: Ch tiu cm quan ................................................................................... 75

Bng 4.2: Gii hn ti a hm lng kim loi nng ca ung pha ch
sn khng cn theo TCVN 7041:2002 .................................................................... 76
Bng 4.3: Ch tiu vi sinh ca ung pha ch sn khng cn theo TCVN
7401:2002.................................................................................................................. 76
Bng 5.1: Cng thc phi ch ................................................................................. 79
Bng 5.2: Gi thnh sn phm ................................................................................ 79
LUN VN TT NGHIP
CHNG 1: PHN TCH TNG

1.1. Tnh mi
Ung tr l mt lc th m thc tao nh khi u nhng cu chuyn tm giao
ca ngi Vit. Ngy xa tr ch c dng trong lp quyn qu cao sang nhng
ngy nay tr tr thnh mt loi thc ung quen thuc i vi mi ngi, mi
tng lp, c bit l i vi ngi ng. Tr khng n thun l mt loi nc
gii kht m l s kt hp tuyt vi ca hng th vt cht vi gii tr tinh thn. Tr
c s dng trn ton th gii v c xem l mt loi thc ung mang tnh ton
cu. [10]
Mt bt tr xanh gip cho con ngi cm thy thoi mi, phn khi v xch
li gn nhau hn. Mi bui sng p tri ngi nhm nhi tch tr trong veo, ht th
bu khng kh trong lnh, chng ta s cm nhn cuc sng tht ti p, khng
vng bn, khng lo toan cm, o, go tin. Thin nhin u i bit chng no
khi ban tng cho chng ta mt mn qu tuyt vi nh th ny.
Bn cnh , gia cuc sng bn rn, hi h hin nay th vic thng thc
mt tch tr ng ngha tht s l rt kh. Hu nh mi ngi khng c thi
gian cho vic pha tr cng nh vic ngi quy qun bn nhau thng thc ci lc
th thanh tao ny nh ngy xa. X hi cng pht trin th nhu cu n ung ca con
ngi cng thay i v tin b theo, vi xu hng n ung lm sao cho nhanh v
tin li v c bit hn na l s dng cc sn phm thc phm c ngun gc t
thin nhin, c th cha bnh, ko di tui th, chng lo ha, ci thin sc
khe,.
Nhng khng v iu ny m mi ngi ngy nay khng thch ung tr,
nhng c tnh v cng dng tch cc ca tr xanh n su vo tim thc ca mi
ngi. Chnh v th nhng chai tr xanh tin li nhm gii ta cn kht gia nhng
tra h i hay khi kh tri bt u se lnh dn dn chim lnh th trng v rt
c a chung.
lm phong ph thm cc sn phm thc ung c ngun gc t thin
nhin, tt cho sc khe, vi mt tng l to ra mt sn phm nc gii kht
mang mt hng v mi l, c gi tr dinh dng cao vi s kt hp c o t dch
chit l tr xanh v nc chanh mui di dng chai tin li nhm gip mi ngi
c th chng chi vi ci nng ma h gay gt, gip gii kht, cn bng in gii,
thanh nhit c th, cung cp mt s thnh phn v hp cht c li cho sc khe, tit
kim thi gian, v hn th na n cn ph hp vi mi la tui.
Tr xanh rt giu cht chng oxy ha gip ph hy cc gc t do c th gy
huyt khi, ung th v bnh tim. Tr xanh cng gip tng nng cholesterol tt v
SV:L Th Qunh Nh
Trang 1
LUN VN TT NGHIP
gim nng cholesterol xu. EGCG c trong tr xanh gip bo v no khi b tn
thng v th m ci thin tr nh v kh nng hc tp [8] [12].
Kt hp vi chanh mui vi nhng tc dng cha bnh c bit: lm gim
nhng rc ri thng gp d dy nh bun nn, nng, tiu dit nhng vi
khun gy hi, gip lm lnh cc tn thng trn da v ngn nga nguy c nhim
trng; nc chanh mui c kh nng lm h huyt p, ci thin chng hoa mt,
chng mt v bun nn. [12]
Vi s kt hp thng minh gia hai loi nguyn liu tr xanh-chanh mui
ny to ra mt loi nc gii kht vi hng v mi l vi nhiu tc dng cha
bnh hn na.
1.2. Tnh kh thi

1.2.1.
Nhu cu cao
Nhiu ngi rt thch ung nc ngt c gas v quan nim y l thc ung
b dng, thy ngon ngt (c ng, to nng lng), c cm gic mt lnh, d
chu (v c p lnh hoc c ) ngh rng nc ny c tc dng gip tiu ha d
dng ng thi to cm gic kht. Nhng trong li tm n nhiu nguy c cho
sc khe.
Nhiu nghin cu cho thy ung nc ngt c gas cha ng c lin h n
bnh bo ph, tiu ng type 2, su rng, v suy dinh dng. Nhiu loi nc gii
kht cha cc thnh phn ng lo ngi: cafein dng nhiu s gy kch thch v mt
ng. Sodium benzoat c kho cu cho thy c th l nguyn nhn gy tn hi
DNA (phn t chnh mang m di truyn). Cc cht c nh hng bt li khc cho
sc khe, trong c benzen (mt cht c nguy c gy ung th). [12]
C th nhn thy r, trong nhng nm gn y, th trng nc gii kht
trong nc c s chuyn bin mnh sang sn xut cc sn phm ung chit
xut t thin nhin, m bo sc khe, giu dinh dng v thn thin vi mi
trng nh cc loi nc p tri cy, cc loi tr xanh, tr tho mc
Theo nh gi chung, th trng gn y cho thy mt s chuyn bin rt r
trong ngnh nc ung ng chai. Trong khi nc ngt c gas gim 5% th phn,
ngnh hng c ngun gc t thin nhin ung lin tng 12%. Ngi tiu dng v
ang nhn thc cao hn v cc loi thc ung tin dng ny. [12]
Cng ty nc gii kht Delta a ra d bo: nhu cu tiu th nc tri cy
Vit Nam s tng ti 25%/nm, sa ung (bao gm c sa u nnh) tng 3035%/nm. Trong khi , nhu cu v bia ch tng thm khong 5%/nm v ring
nc gii kht c gas, vn tng chim v tr hng u nhiu nm qua, hin nay
ang gim mc 6%/nm.
SV:L Th Qunh Nh
Trang 2
LUN VN TT NGHIP
Theo kt qu bn hng ca Cng ty Bidrico cho thy gn 50% ngi tiu
dng thnh ph ang chuyn sang dn cc loi nc ung c cha vitamin, t ngt,
c mi v t nhin.
V th sn phm tr xanh chanh mui rt ph hp vi xu th x hi hin nay,
an ton, tin li, m bo sc khe, dnh cho mi i tng v ph hp ti tin.
1.2.2. Th trng ln
Theo gii kinh doanh c tnh hin nay nc tri cy v nc ung khng
gas chim n 40% th trng nc gii kht cc loi.
Hin nay trn th trng Vit Nam c khong 300 loi nc gii kht cc
loi, mi loi u nh vo nhng th hiu khc nhau nh gii nhit, p da, gim
bo, cha bnh...Trc y th trng nc gii kht nc ta a phn l sn phm
nc ung c gas, rt t nhng sn phm chit xut t tri cy v khng c gas.[12]
Sn phm tr xanh chanh mui c phn khc th trng kh ln ph hp vi
mi i tng, mi gii, mi la tui t ngi gi, tr em, thanh thiu nin, ph n,
ngi lao ng,.Th trng nc gii kht Vit Nam rt nng ng v si ni c
bit l vo cc dp l hi.
V hn na, mt tn hiu rt kh quan trong nhng nm gn y th trng
bn l ca nc ta vi doanh s rt cao. Theo kt qu kho st ca Cng ty nghin
cu GfK, doanh s bn l trong nc tng 20,5%, t 45,2 t USD ca u nm
2007 ln 54,3 t USD trong nm 2008. Trong doanh thu t thc phm chim
66% cao nht trong c cu sn phm hng ha ng gp 15% GDP.
1.2.3.
Trin vng
Sn phm tr xanh-chanh mui vi s kt hp mi m t chit xut thin

nhin ca tr xanh v dch chanh mui giu dinh dng, m bo v sinh, ph hp
ti tin,.th trong tng lai n s c mt ch ng vng chc trn th trng nc
gii kht Vit Nam. V theo xu th hin nay, cc nh nghin cu th trng kho
st, ngi tiu dng ngy cng cn trng hn trong vic bo m sc khe ca mnh
v c xu hng ch trng nhiu hn n sn phm thin nhin. Th trng nc
gii kht Vit Nam s cn si ng hn na trong nhng nm ti khi cc nguyn
liu t thin nhin c cc doanh nghip khai thc mt cch ti u.
SV:L Th Qunh Nh
Trang 3
LUN VN TT NGHIP
1.2.4.
a.
i th cnh tranh
Cng ty TNHH TM-DV Tn Hip Pht [12]
a ch: 219 Quc L 13, x Vnh Ph, Huyn Thun An, Bnh Dng.
in thoi: 84 (0650) 755 161
Fax: 84 (0650) 755057
Email: info@thp.com.vn
Website: www.thp.com.vn
Lnh vc hot ng: Sn xut bia & nc gii kht cao cp, sn xut bao b cao cp,
sn xut thc n nhanh cao cp.
b.
Cng ty c phn sa Vit Nam [12]
a im:36-38 Ng c K, Qun 1, Tp.HCM

Telephone: (848) 824 4228
Fax: (848) 829 4845
Email: vinamilk@vinamilk-vn.com
Website: www.vinamilk.com.vn
Sn xut v kinh doanh sa hp, sa bt, bt dinh dng v cc sn phm t sa
khc;
Sn xut v kinh doanh bnh, sa u nnh v nc gii kht;
Kinh doanh thc phm cng ngh, thit b ph tng, vt t, ho cht v nguyn liu;
Kinh doanh cc ngnh ngh khc ph hp vi quy nh ca Php lut.
Sn xut v kinh doanh bao b.
In trn bao b.
Sn xut, mua bn cc sn phm nha (tr ti ch ph thi nha).
Cc cng ty cnh tranh lun tung ra th trng nhiu sn phm c ngun gc t
thin nhin ginh ch ng trn th trng si ng ang din ra, trong sn
phm tr xanh-chanh mui khng l trng hp ngoi l. Tuy l mt sn phm mi
vn cha c thng hiu nhng nu bit nm bt ng thi c kp thi, hc hi kinh
nghim t cc bc tin bi i trc cng vi sn phm ngon, m bo sc khe v
vi lng yu ngh, nhit huyt v o c ngh nghip th ngi tiu dng khng
th chi t tr sn phm xanh-chanh mui.
SV:L Th Qunh Nh
Trang 4
LUN VN TT NGHIP
1.3. M t sn phm theo HACCP

Bng 1.1: M t sn phm theo HACCP
TT
c im
1
Tn sn phm
2
4
5
6
7
8
9
10
11
M T
Tr xanh chanh mui

Tr xanh c tn khoa hc Camellia sinensis, Gii:Plantea,
Ngnh: Magnoliopsida, B: Ericales, H:Theaceae, Chi:
Nguyn liu
Camellia, Loi: C. Siensis.
(Tn khoa hc)
Chanh c tn khoa hc Citrus aurantifolia, H: Cam qut
Rutaceae.
Nguyn liu tr xanh c thu mua t cc vng cung cp
v vn chuyn n cng ty khng qu 8 gi, trnh dp nt
Cch thc vn c bo qun trong iu kin kh thong, trnh nh nng
chuyn v tip tip xc trc tip vi l tr ti.
nhn nguyn
Chanh c thu mua t cc nh cung cp v c vn
liu.
chuyn cn thn n cng ty.
Ti cng ty nguyn liu c kim tra trc khi em vo
sn xut, ch nhn nhng nguyn liu t cht lng.
Khu vc khai Tr xanh ti Bo Lc, Lm ng
thc nguyn liu Chanh ti ti cc tnh ng Bng Sng Cu Long
M t tm tt Sn phm 2 dng huyn ph v khng huyn ph, mu
quy cch thnh vng rm v hng v c trng ca tr xanh v chanh
phm.
mui, c ng trong chai thy tinh.
Thnh phn
Nc, ng, ph gia.
khc
Tm tt cc
Tr xanhtrch ly lc, lm lnh phi trn ng
cng on ch ha rt chai thanh trng lm ngui dn nhn
bin.
bo n sn phm tr xanh chanh mui.
Kiu bao b
Chai thy tinh
iu kin bo Nhit thng, kh ro, thong mt, trnh nh nng trc
qun
tip.
iu kin phn
Xe ti thng dng, c mi che, iu kin sch s, kh ro,
phi v vn
chuyn thnh thong mt, khng c mi l.
phm.
Thi hn s
Trn 6 thng k t ngy sn xut.
dng
SV:L Th Qunh Nh
Trang 5
LUN VN TT NGHIP
12
13
14
15
16
Cc yu cu v
dn nhn.
Cc iu kin
c bit
Phng thc s
dng
i tng s
dng sn phm.
Cc quy nh v
yu cu cn
tun th
Trn nhn ghi r: Tn, a ch cng ty, tn sn phm, th

tch thc, thnh phn, ngy sn xut, hn s dng, hng
dn s dng,
Khng c.
Sn phm dng nc gii kht khng gas, ung lin,
ngon hn khi ung lnh. Lc u trc khi s dng.
Tt c mi ngi.
TCVN7041:2002; TCVN6958:2001; TCVN5502-91;
Q3742/2001/Q-BYT v tiu chun ca khch hng.
Ch tiu cht lng sn phm [10]

TCVN 5042 1994 cho nc gii kht (*).
Tiu chun ny quy nh yu cu v sinh v phng php th i vi cc loi
nc gii kht c cn thp (bia, nc gii kht ln men, gii kht pha ch c
ru nh ) v nc gii kht khng c cn (cam, chanh, coca, ).
Ch tiu v sinh
Khng c s dng acid v c (HCl, H2SO4, HNO3 ) pha ch nc
gii kht.
Hm lng kim loi nng (mg/l) theo quy nh ca B Y t.
Cc loi ph gia s dng theo tiu chun B Y t.
Khng c php s dng nhng loi ph gia khng r ngun gc, mt nhn,
bao b hng.
i vi cc ph gia, ha cht, nguyn liu mi, mun s dng pha ch,
bo qun nc gii kht phi xin php B Y t.
Cht ngt tng hp (Saccarin, dulsin, cyclamate ) khng c s dng
pha ch nc gii kht. Trng hp sn phm dng ring cho bnh nhn king
ng phi xin php B Y t v ghi r tn ng mc ch v liu lng s dng.
SV:L Th Qunh Nh
Trang 6
LUN VN TT NGHIP
Ch tiu vi sinh vt
Bng 1.2: Ch tiu vi sinh i vi nc gii kht khng cn
Mc
Tn ch tiu
Khng ng chai
ng chai
Tng s vi sinh vt hiu kh, s

khun lc/ml, khng ln hn.
5.104
102
E.coli, vi khun/ml, khng ln

hn
Khng c c
Khng c c
Khng c c
Cl.Perfringens,vi khun/ml
Vi khun gy nhy
(Leuconostoc).
Nm men mc, s nhm
nm/ml, khng ln hn.
St.aureus.
SV:L Th Qunh Nh
Khng c c
103
Khng c c
Khng c c
Khng c c
Trang 7
LUN VN TT NGHIP
CHNG 2: NGUYN LIU - PHNG PHP NGHIN CU

2.1. Nguyn liu
2.1.1. Ch xanh [4][8][12]
T xa n nay, ch mt loi thc ung quen thuc i vi mi ngi, c
bit i vi ngi ng. Ch c s dng trn ton th gii v c xem l mt
loi thc ung mang tnh ton cu. Cng vi s pht trin khoa hc k thut, nhiu
cng trnh nghin cu chng minh li ch ca ch. Bn cnh chc nng gii kht,
ch c tc dng sinh l rt r rt i vi sc khe con ngi. Thnh phn caffein v
mt s alkaloid khc trong ch c tc dng kch thch h thn kinh trung ng, v
i no lm cho tinh thn minh mn, gim mt sau khi lao ng. Ch cn c tc
dng phng v tr c nhiu loi bnh khc nhau, c bit l cc bnh v tim
mch, ung th.
Hnh 2.1: Nc tr
xanh
a. Gii thiu
Hnh 2.2: t tr xanh
Tn khoa hc l Camelia Sineusis, thuc h Theacae, kh hn, v kh cam,

khng c. L mc so le khng rng. Hoa to trng mc k l, mi rt thm, nhiu
nhy. L ch di t 415 cm v rng t 25 cm. L ti cha khong 4% caffein.
Cc tui khc nhau ca l ch to ra cc sn phm ch khc nhau v cht lng,
do thnh phn ha hc trong cc l khc nhau. Da vo c tnh sinh trng, cc
nh thc vt hc xc nh vng t m cy ch c th xut hin v sinh trng tt
phi c nhng iu kin sau:
SV:L Th Qunh Nh
Trang 8
LUN VN TT NGHIP
Bng 1.3: Nhng iu kin cn thit cho s sinh trng ca ch
iu kin ngoi cnh
Yu cu
Lng ma
3000 mm/nm
Nhit
15 20 oC
m t
70 80%
pH t
4.5 5.5
16000
Din tch
ch c
nc (ha)
14000
12000
10000
Sn lng
ch kh
(tn)
8000
6000
4000
2000
0
Hnh 2.3: i tr xanh
SV:L Th Qunh Nh
2000 2005 2010
Sn lng
xut khu
(tn)
Hnh 2.4: Din tch sn lng ch kh

trong cc nm gn y
Trang 9
LUN VN TT NGHIP
Nhng vng t tha mn cc iu kin trn l:
Na pha Nam tnh Vn Nam (Trung Quc).
Bc Vit Nam.
Bc Min in, Thi Lan v Lo.
Vng ni pha ng bang Assam ca n .
Vit Nam: Lm ng l tnh c din tch trng ch ln nht Vit Nam
(25.000 ha). Ti Lm ng cy ch c trng tp trung ch yu Bo Lc, Bo
Lm, Di Linh. Do cy ch c trng t nhng nm 20 ca th k trc nn
nhiu din tch ch ni y gi ci, nng sut thp. Trong nhng nm qua, nht
l t nm 2002 n nay trong cc chng trnh, d n h tr pht trin cy ch, tnh
tp trung m rng din tch va y mnh cuc cch mng ging, ci to vn
ch t nng sut, cht lng cao v tng bc xy dng vng nguyn liu ch an
ton, ch sch. n nay din tch ch ging mi trong ton tnh chim t l 32%,
vi 6.340 ha ch cnh nng sut cao v 2.075 ha ch cnh Long cht lng cao
ca i Loan. V theo n pht trin vng nguyn liu ch n nm 2020 nng
tng din tch ch ln 28.000 ha, trong cc ging ch nng sut, cht lng cao
chim 55%, ng thi trin khai nhiu d n ci to vn ch.
Nc ta c lch s trng trt v ch bin ch t rt lu i, trc tin ch c
vng H Giang, sau c Ph Th vo nm 1825 v pht trin mnh vo nm
1930, ring vng Kom Tum cao nguyn min Ty Nam Trung b th ch c
nhiu vo nm 1923 nhng ni chung th ch vo nhng nm ny u nm trong tay
t bn Php, a ch, ch 1 s t thuc v nng dn.
u th k XIX, Vit Nam c 2 vng ch tp trung: vng ch ti v vng
ch rng cho tiu dng ni a l ch yu. Sau khi Php chim ng ng Dng
c thm vng ch cng nghip tp trung hin i xut khu (1923 - 1925).
n nm 2000 c 3 loi vn ch gm: ch ti h gia nh, ch rng,
ch cng nghip tng ng vi 3 vng a l: ng bng, trung du v min ni.
Nm 2000 c 90.000 ha ch (kinh doanh, kin thit c bn v trng mi), xut
khu sang hn 30 th trng th gii nh: Trung Cn ng, Nga, Ba Lan, Nht,
Anh, c
V tn gi, trong ting Vit c hai t ch v tr. Ch l t thun Vit,
c dng ch c cy trng, ln sn phm ti v sn phm ch bin (cy ch,
ch ti, ch en, ung ch). Ch cn c m rng ngha ra ch nc ung t
cc loi l cy khc (ch vi, ch nhn trn), ch mn n ngt nu bng cc cht
bt, ht, c vi ng mt (n ch u en, ch thp cm). Tr l t mn t
ting Hn, ch dng ch sn phm qua ch bin m thi (ung tr, tr tu, tr
sen).
SV: L Th Qunh Nh
Trang 10
LUN VN TT NGHIP
Nu tnh rng cy ch c ngun gc t ng Nam c i, th c th thy
rng ch ting Vit l t c ngun gc t ting ng Nam c, c qu trnh tn
ti lu i, nn c phm vi s dng v cng rng ri (c dng ch c cy
trng, c sn phm, c cc loi nc ung cc mn n ngt khc). T ting ng
Nam c, ch thm nhp vo ting Hn, bin thnh tr, ri sau ny tr ting
Hn quay tr li Vit Nam. Thnh ra ting Vit ngy nay c c hai t ch v
tr, v v xut hin sau nn tr ch gii hn trong phm vi ngha ch sn phm,
trong khi ch v c trc nn mang lun c nt ngha ca tr.
b.
c im sinh ha ca cy ch
Thnh phn ha hc:

Nc:
Thnh phn ln nht bp ch c vai tr quan trng mt cng ngh, l
thnh phn khng th thiu c duy tr s sng trong c th sinh vt, s sinh
trng ca cy ch v l mi trng phn ng ha hc lin quan n s chuyn ha
cc cht giai on ch bin v bo qun ch sn phm. Hm lng nc trong cc
t ch ti thng chim khong 75-82%. Nc tham gia trc tip vo nhiu phn
ng thy phn, oxi ha kh.
Hp cht Polyphenol tanin:
Tanin ch hiu theo ngha rng l mt hn hp phc tp ca cc phenol thc
vt bao gm cc cht polyhydroxylphenol n gin v cc cht polyphenol a phn
t, bn cnh chng cn km theo cc hp cht phenol thc vt phi tanin c mu v
c v rt ng. Tanin ch l thnh phn ha hc quyt nh n cc tnh cht mu
sc, hng v ca cc loi ch sn phm do chnh chng to ra hoc do nhng bin
i ha hc ca chng em li. Hm lng tuyt i (theo cht kh) ca tanin ch
cng cao th cht lng ch cng tt nhng khng phi lc no cng ph hp thun
chiu vi cht lng ca ch sn phm.
Tanin b phn hy nhit cao (180-200oC)
Theo kt qu nghin cu cc ging ch, thnh phn t hp ca tanin trong
nguyn liu ch ti gm c:
Nhm cht catechin (tin cht ca tanin) n phn t (thuc nhm cht
polyhydroxylphenol-monomer) chim khong trn 80% tng lng tanin ch, c v
cht ng mnh hn so vi tanin c bit.
Nhm tanin c bit: Chnh l polyphenol a phn t, chng to thnh mu
v v cht nh cho ch.
SV: L Th Qunh Nh
Trang 11
LUN VN TT NGHIP
Nhm cht phi tanin: Nhm ny gm 7 catechin khc nhau l Epicatechin
(EC), Epigalocatechin (EGC), Galocatechin (GC), Epicatechingalat (ECG),
Epigalocatechingalat (EGCG), Galocatechingalat (GCG) v catechin.
Trong nhm cht phi tanin th EGCG c v ng c trng, cn EC, EGC v
CG c v cht du. Nhm cht phi tanin c v ng dng glucozit v c mu thuc
h flanovol. Hp cht polyphenol thng chim khong 24-34% cht kh trong
ch.
Hnh 2. : Cng thc cu to

EGCG trong tr xanh
Hnh 2.6: Cng thc cu to Cafein

trong tr xanh
Hp cht Ankaloid:
Nhm hp cht alcaloit trong ch c nhiu nhng v hm lng th ch c
cafein c ch nht sau l teobromelin v teofelin, xantin, adenin, cholin,
tetrametyluric
Cafein l dn xut ca purine c tn v gi theo cu to l 1,3,5trimethylxanthine, chim khong 3-4% tng lng cht kh trong l ch ti.
Tc dng sinh l ca cafein nh sau:
Kch thch h thn kinh trung ng lm cho tinh thn minh mn, tng cng
s lnh hi ca b c.
Kch thch c nng v tng cng hot ng ca tim nh gip cho c th
chng mt mi, tng sc do dai v hiu sut lm vic.
SV: L Th Qunh Nh
Trang 12
LUN VN TT NGHIP
Kch thch hot ng ca thn v tng cng s lu thng mu. N gip cho
c th nhanh chng thi ra ngoi nhng sn phm d tha ca s trao i cht, li
tiu v tng cng s hp thu ca O2.
Cafein v hm lng quy nh ca n li l mt ch tiu cht lng ha hc
kim tra cht lng chng lm ch gi.
Teobromin v teofelin l cht kch thch thn kinh yu nhng c tc dng
kch thch bi tit mnh.
Cafein l cht kch thch thn kinh gy nghin, c kh nng tn ti kh lu
trong mu, cafein b thng hoa nhit 180oC nn t b tn tht nhiu khi sy.
Cafein c kh nng lin kt vi tanin v cc sn phm oxy ha ca tanin to
nn cc mui tanat cafein. Cc mui ny tan trong nc nng, khng tan trong nc
lnh v to nn hng thm, mu sc nc ch xanh, gim v ng v nng cao cht
lng thnh phm.
Protein v cht cha nit
Trong t ch ti c cha mt lng ln cc hp cht cha nit. Ch ring
protein chim khong 25-30% cht kh ca ch nhng n ch yu dng tan
trong kim nh glutelin v mt lng kh ln c tnh tan trong nc, trong ru
hoc trong axit.
Ngy nay, ngi ta tm thy 17 acid amin c trong ch. Trong 10 acid
amin c bn l: theanine, phenylalanine, leucine, isoleucine, valine, tyrosine,
glutamine, serine, glutamic, aspartic. Cc acid amin ny c th kt hp vi ng,
tanin to ra cc hp cht aldehyde, alcol c mi thm cho ch en, v chng cng
gp phn iu v cho ch xanh.
Cc hp cht gluxit:
Trong t ch ti c cha hu ht cc loi gluxit khc nhau nhng cn ch
2 im sau:
+ Tng lng gluxit khng cao, n chim khong 20% cht kh trong ch
non.
+ Cha rt t cc gluxit ha tan, trong ng monoza (nh glucoza, fructoza)
chim khong 1-2% cht kh v saccaroza chim khong 0,5-2,5% cht kh.
Nu thy tng lng gluxit cao c ngha l phn gluxit khng tan (nh xenlluloza,
licnhin, hemixenlluloza) tng ln lm cht lng ca ch gim xung. Khi l ch
cng gi th hm lng gluxit cng cao.
Mc d vy, vi hm lng tuy nh nhng cc gluxit ha tan vn c ngha
ln trong vic iu v cho nc ch. Cc ng kh tham gia vo vic to mu, to
mi cho sn phm di tc dng ca nhit cao.
SV: L Th Qunh Nh
Trang 13
LUN VN TT NGHIP
Cc cht bo v sc t:
Trong l ch, cht bo chim khong 5-6% cht kh v cc cht mu ha tan
trong cht bo nh clorofin (c mu xanh), caroten (c mu vng), xantofin (c mu
da cam), antoxianidin (c mu hng) chim khong 0,3% cht kh.
Cht bo c nh hng n cht lng ch, n tham gia vo s hnh thnh
hng thm do trong thnh phn cht bo cng c mt s cu t c mi thm hoc
di tc dng ca nhit s chuyn thnh cht thm. Cht bo c tnh hp ph
mi v gi mi, tnh cht ny ca cht bo gip cho qu trnh p. Clorofin v cc
cht mu km theo ho tan trong cht bo ca ch l nhng cht c vai tr khc
nhau i vi cy ch v ch bin cc loi ch.
Trong ch bin ch xanh, caroten v xantofin to mu xanh ti hoc xanh
vng t nhin cho nc ch nhng trong ch bin ch en, clorofin nh hng
khng tt n mu nc v b ch thng c mu xm. Clorofin tn ti tt v cho
mu xanh, cn trong mi trng axt th cho mu vng do nhn Mg ca clorofin b
mt i v bin thnh feofitin c mu xm tro.
Vitamin v khong:
Trong bp ch cha hu ht cc loi vitamin nh: A, B1, B2, PP, c bit Vitamin
C c rt nhiu trong ch, cao gp 3- 4 ln so vi cam, chanh. Hm lng Vitamin C
trong ch xanh thng cao gp 10 ln so vi ch en.
Trong ch thnh phn khong ch yu l kali, chim gn 50 % tng lng khong.
Enzyme:
Trong l ch non c cha hu ht cc loi men, hai nhm men quan trng
nht i vi cng ngh ch bin ch l nhm men thu phn v nhm men oxy hokh.
Glucosidaza: cc men ny u gi vai tr quan trng trong s phn gii cc
hp cht phc tp, a phn t, khng ho tan thnh cc cht c phn t thp, ho
tan. Lm tng cht ho tan trong ch. Hn na, cc cht ny cn l tin cht cn
thit cho s to thnh cc cht mi, to hng v c trng cho ch sn phm sau
ny, c th nh sau:
Nhm men thy phn trong l ch gm c proteaza, pectinaza, amylaza,
invectaza: Pectinaza thy phn protopectin thnh pectin ha tan.
Amilaza thu phn tinh bt khng tan thnh ng, cc ng kh ny va
c vai tr to v, va tham gia vo cc phn ng to cht thm, cht mu cho ch.
Proteaza phn gii protein thnh cc axit amin, cc axit amin ny trc tip tham gia
vo to v cho ch v c bit l chng tham gia vo cc phn ng to hng thm
nh to cc aldehyt thm mi hoa qu lm tng mi hp dn ca ch.
SV: L Th Qunh Nh
Trang 14
LUN VN TT NGHIP
Invectaza thu phn ng saccaroza thnh glucoza v fructoza. Nhm men
oxi ha kh trong ch gm c catalaza, peroxydaza, polyphenoloxydaza: Trong ,
men catalaza tn ti c hai trng thi l t do v lin kt, n xc tc cho phn ng
phn gii cc hydroperoxyt to ra cc nguyn t xi (O) gp phn y mnh tc
dng ca men peroxydaza v polyphenoloxydaza.
Men peroxydaza cng tn ti c hai trng thi t do v lin kt, n xc tc
cho phn ng phn gii cc hp cht polyphenol (nhng ch s dng c O gii
phng ra do s phn gii H2O2 nh men catalaza m khng s dng trc tip c
O2 trong khng kh) to thnh cc sn phm ngng t khng tan, khng c mu v
v. nhng l ch non, phn men peroxydaza ho tan chim khong 50%, nhng
l ch gi n chuyn sang trng thi khng ho tan.
Men polyphenoloxydaza xc tc cho phn ng phn gii cc hp cht
polyphenol to sn phm ngng t c mu c trng, n cng tn ti c hai trng
thi l t do v lin kt.
Vai tr ca men polyphenoloxydaza v peroxydaza trong qu trnh chuyn
ho tanin ch to mu cho cc sn phm ch.
Hp cht Pectin
Pectin l hp cht thuc nhm gluxit. Trong ch, cc hp cht pectin tn ti
cc trng thi l ho tan trong nc, ho tan trong axit oxalic v ho tan trong
amon-oxalat. Hm lng pectin trong ch chim khong 2% cht.
Do , tnh dnh ca l ch tng ln, nh l ch cun chc li giai on
v hay giai on to hnh cnh ch v s lm cho c khi ch bn thnh phm bm
cht vo nhau, di tc dng ca lc p khi sn xut ch bnh m sn phm s theo
hnh dng ca khun p.
Pectin cn c tc dng lm tng nht ca nc ch v lm cho cc nc
ch snh, hp dn, ng thi pectin cng lm cho v ch d chu hn. Pectin cng c
tnh ht m mnh, v vy trong bo qun ch d ht m v lm tng m ca ch
sn phm.
Nhm cht thm
Hng thm ca ch trc ht ph thuc vo thnh phn v hm lng cc
cu t tinh du c trong nguyn liu v c to mi trong qu trnh ch bin ch
(nh i t cht nha), t phn ng ca cc cht khc nhau (nh ng, axt amin,
polyphenol...). Hm lng cht thm trong l ch khong 0,02-0,2% cht kh.
Ngoi cc cu t tinh du hng thm ca ch cn lin quan n cc cht c tnh
hp ph v gi hng trong thnh phn ca ch lm cho sn phm bn hn.
SV: L Th Qunh Nh
Trang 15
LUN VN TT NGHIP
Cc axt hu c v nha
Trong thnh phn ha hc ca ch c cha cc axt hu c nh a.malic (c
trong qu to), a.limonic (c trong qu chanh), a.xucxinic v a.fumaric.
Cht nha cng vi nhm cht tinh du v cc hp cht khc c trong gi vai
tr quan trng trong qu trnh to nn hng thm c trng cho ch. V cu to
ha hc, cht nha gn ging nh nhm cht tinh du ngha l n l mt hn hp
phc tp ca nhiu cu t thuc cc nhm hp cht hu c nhng c tnh to keo
dnh v c phn thnh cc nhm nh sau:
Axt nha
Ru, rezenol v phenol khng c tnh thuc da
Phenol c tnh thuc da
Rezen khng tan trong kim.
Khi pha ch bng nc si, hng thm ca ch to ra mnh hn, c mi d chu
hn khi ngi mi ch kh c lin quan n tc dng ca nhit cao nh hng n
nhm cht nha v cc cht to hng ca ch. Hm lng cht nha trong ch
chim khong 3-6% cht kh.
Tc dng dc l ca cy ch: [8][12]
Tr xanh v bnh ung th
Nh nghin cu Giancun (M) v cc ng nghip cho bit, trong tr xanh c
mt cht lm c ch Urokinaza - mt loi enzim quyt nh trong vic pht trin
bnh ung th. Nhm nghin cu ny tm thy cht EGCG trong tr xanh, hot
ng chng li enzim Urokinaza, loi thng gp vi s lng ln trong bnh ung
th ngi. Cht EGCG bm vo Urokinaza, ngn cn cht ny xm nhp vo cc
t bo v hnh thnh cc khi u, s ngn cn hot ng ca enzym Urokinaza c th
lm gim mc ung th.
Tr xanh v bnh AIDS
Cc nh khoa hc ca i hc Tokyo (Nht Bn) pht hin cht EGCG c
trong tr xanh tn cng nhanh chng vo virut AIDS ph hy cc t bo c th.
Vi rt HIV thng xm nhp vo t bo CD4T thng qua vic s dng phn
t CD4 bng cch lin kt vi phn t CD4 trc tin, EGCG s ngn chn mt
cch c hiu qu s ly lan ca virut HIV. Kt qu nghin cu cho thy hp cht
EGCG thu ht 80% phn t CD4 sau 5 pht, gn nh thu ht tt c cc phn t
ny sau 30 pht. Pht hin ny l c s tin hnh nhiu nghin cu xa hn, cho
mt loi thuc mi t hp cht EGCG trong tr xanh chng li HIV.
SV: L Th Qunh Nh
Trang 16
LUN VN TT NGHIP
Tr xanh v bnh vim khp
Tin s Tariq cng tc ti trng i hc Western Reverve Cleveland, Ohio
(M), cng nhm nghin cu tm hiu tc ng ca polyphenol i vi bnh
vim khp tin trin tng dn vi cc triu chng: vim sng, au nhc, thoi ho
khp.
Nhng con chut trong phng th nghim cho ung: hoc l nc tr xanh
vi liu lng tng ng 4 tch mi ngy ngi hoc l ung nc l. Sau
chng c th nghim b tim collagen vo nhm mc ch gy ra bnh vim
khp tin trin tng dn ngi. Kt qu nghin cu cho thy con chut ung tr
xanh t b vim khp hn so vi con chut ung nc l.
C mt nhn xt th v rng cc quc gia nh n , Trung Quc, Nht
Bn nhng ni c xem tr l thc ung sc khe hng ngy th bnh vim khp
gim hn so vi ni khc trn th gii.
Tr xanh v bnh tim
Thng 5/2002, tp ch "Circulation" ca Hi tim mch M cng b nghin
cu cho thy, tr xanh nu c ung thng xuyn s gip ch cho nhng bnh
nhn mc bnh tim mch. Kenneth J.Mukamal - mt bc s kim thc s, cng tc ti
Trung tm y khoa Beth Israel Deaconess - cho bit: " Nhng li ch sc khe ln
nht ca tr xanh c tm thy nhng bnh nhn b bnh tim mch".
Mukamal cng cc cng s khm ph ra, rng sau khi pht cn au tim,
nhng bnh nhn "nghin" tr xanh c nng c t l t vong t hn 44% so vi bnh
nhn khng ung tr. Cn nhng bnh nhn ung tr xanh mc va phi c t
l t vong t hn 28% so vi ngi khng ung tr. Cha kha cho tnh nng bo v
sc khe ca tr xanh chnh l cc flavonoid. Flavonoid hin din c trong tr xanh,
tr en, mt s loi rau tri nh to, hnh, bng ci - c kh nng ngn nga
cholesterol xu LDL khng b oxy ha, chng t mu, chng x cng ng mch.
Tr xanh c cng nng dit khun E-coli O-157
Thng 8/1996, gio s T.Shimamura, cng tc ti trng H Y khoa Showa
(Nht Bn), c cng trnh din thuyt "v tc ng dit khun E-coli 157" ti hi
tho chuyn cng tc dit khun ca tr xanh.
Catechin - hp cht to nn v ng ca tr xanh - c cng dng tiu dit hu
hiu hu ht nhng loi vi khun gy ng c thc phm v gii tr lun c t do
vi khun tit ra, c th y l c t veratoxin ca E-coli-157. Nn ung tr xanh
trong v sau ba n, s pht huy c c ch cht catechin tiu dit t bo bn
ngoi ca vi khun. Khi hm vi nc nng, cht catechin c gii phng nhiu
hn, nn tc ng dit khun cng c ci thin.
SV: L Th Qunh Nh
Trang 17
LUN VN TT NGHIP
Ngn nga nguy c bnh tiu ng
Theo mt nghin cu mi nht ca tin s Zhuo Fu (2010), EGCG h thp lng
ng trong mu nhng con chut n thc n c b sung EGCG. Hn na,
EGCG cn chng li s ph hy t bo mt loi t bo c bit lm nhim v
sn xut insulin.
Gip xng chc khe, gim cc chng vim khp
Theo Tin s Chwan-Li Shen (2010) cng cng s ti Trung tm Khoa hc v y t
i hc Texas M, cng vi vitamin D, EGCG gip tng mt v duy tr cu trc
ca xng, gim ng k cc yu t ngoi t khi u TNF - (mt trong nhng
nguyn nhn gy ra cc bnh vim xng khp).
Mt s hp cht ha hc v li ch sc khe khc ca tr xanh [12]
Catechin: Gim nguy c t bin gen; gim cholesterol, cao huyt p, ng mu,
dit virut cm, nga su rng, hi th hi.
Caffeine: gip bn tnh to, gim mi mt, bun ng, dng nh cht li tiu.
Vitamin C: gim stress, nga cm cm.
Vitamin B complex: tng cng s chuyn ha thc n.
Acid Gamma - Amino Butyric (GABA): h huyt p.
Flavonoid: tng cng sc khe thnh ng mch, nga hi ming.
Polysaccharide: nga tng ng mu.
Fluoride: nga su rng.
Vitamin E: nh l cht chng oxy ha, duy tr tui thanh xun.
Theanine: tng cng khu v.
c.
Phn loi
Di y gii thiu phn loi ca Cohen Stuart (1919). Cch phn loi ny c
nhiu ngi chp nhn. Tc gi chia Camellia sinensis L lm 4 th (varietas):
Ch Trung Quc l nh (Camellia sinensis var. Bohea):
Cy bi thp phn cnh nhiu.
L nh, dy nhiu gn sng, mu xanh m, l di 3,5 - 6,5 cm.
C 6 - 7 i gn l khng r, rng ca nh, khng u.
Bp nh, hoa nhiu, nng sut thp, phm cht bnh thng.
Kh nng chu rt nhit -12oC n -15oC.
Phn b ch yu min ng, ng Nam Trung Quc, Nht Bn v mt s vng
khc.
SV: L Th Qunh Nh
Trang 18
LUN VN TT NGHIP
Ch Trung Quc l to (Camellia sinensis var. macrophylla):
Thn g nh cao ti 5m trong iu kin sinh trng t nhin.
L to trung bnh chiu di 12 - 15 cm, chiu rng 5 - 7 cm, mu xanh nht, bng,
rng ca su khng u, u l nhn.
C trung bnh 8 - 9 i gn l r.
Nng sut cao, phm cht tt.
Nguyn sn Vn Nam, T Xuyn (Trung Quc).
Ch Shan (Camellia sinensis var. Shan):
Thn g, cao t 6 n 10 m.
L to v di 15 18 cm mu xanh nht, u l di, rng ca nh v dy.
Tm ch c nhiu lng t, trng v mn trng nh tuyt, nn cn gi l ch tuyt.
C khong 10 i gn l.
C kh nng thch ng trong iu kin m v m, a hnh cao, nng sut cao,
phm cht thuc loi tt nht.
Nguyn sn Vn Nam - Trung Quc, min Bc ca Min in v Vit Nam.
Ch n (Camellia sinensis var. atxamica):
Thn g cao ti 17 m phn cnh tha.
L di ti 20 - 30 cm, mng, mm, thng c mu xanh m, dng l hnh bu dc,
phin l gn sng, u l di.
C trung bnh 12 - 15 i gn l.
Rt t hoa qu.
Khng chu c rt hn.
Nng sut, phm cht tt.
Trng nhiu n , Min in, Vn Nam (Trung Quc) v mt s vng khc.
d.
Gi tr ca cy ch trong i sng [12]
Tr l mt thc ung ph bin vo hng th hai trn th gii (ch sau nc

ung). Ngoi ra trong y hc Trung Quc c i, tr xanh l mt trong nhng loi
tho dc c ngha rt quan trng trong vic duy tr sc khe tt ca c th.
Hin nay, c khong 115 nc vi na s dn trn th gii s dng tr
lm nc ung. Tr khng ch s dng lm nc ung, lm dc liu m bn thn
tr cn l mt loi thc phm tt. Tr c dng trong cng nghip bnh ko nh
bnh ch, ko ch, bch quy ch, tht ln nu vi ch Tht vy, do c tnh cht b
dng nn tr c s dng rng ri vo cc mn n hng ngy v trong cng
nghip thc phm.
Ngoi vic gii kht v gi tr dinh dng, tr c nng ln tm vn ha vi
nhng nghi l ca tr o (Nht Bn). chu u, chu M nc tr c dng
SV: L Th Qunh Nh
Trang 19
LUN VN TT NGHIP
trong ba n hng ngy. Sn phm tr c nhiu loi rt a dng nh tr xanh, tr
en, tr , tr vng, tr trng, tr ha tan, tr long, tr bnh, tr hng
Nhng mi loi sn phm u c hng v c trng ring bit, cht lng
cng khc nhau v c tnh sinh hc cng khc nhau. Tr thc s l loi th nc
gii kht mang tnh gii nhit cao, chng c lnh, khc phc s mt mi ca h
thn kinh, c tc dng kch thch v i no ca h thn kinh trung ng, lm tinh
thn sn khoi, nng cao nng lc hot ng c bp v tr c con ngi.
Ngoi ra Cy ch cn c nhiu li ch kinh t nh:
Cy ch l cy c gi tr kinh t cao c bit vi cc nc ang pht trin nh
Vit Nam nn c ng v nh nc ta coi l mt trong nhng cy xo i gim
ngho cc tnh trung du v min ni pha Bc.
Ch thu ht mt s lng ln lao ng, gp phn gii quyt vic lm.
Vic trng ch m rng din tch t canh tc ng thi gp phn ph xanh
t trng i ni trc to s n nh cn bng h sinh thi vng .
Ch cng l mt hng xut khu to ngun thu ngoi t cho ngn sch ca
nh nc.
e.
Ch tiu c bn ca ch [12]
Tiu chun ny p dng cho ch t ti dng lm nguyn liu ch bin trong cng
nghip. t ch em phn loi l t non c bp (tm) hoc khng c bp (t m)
c ln phn bnh t hi cy ch. Cn c vo hm lng bnh t c xc nh
theo TCVN 1053-71, chia ch t ti ra lm 4 loi nh quy nh trong bng sau:
Bng 2.1: Hm lng bnh t theo TCVN 1053-71
Loi
Hm lng bnh t (tnh bng % khi lng)
T 0 n 10
T 10 n 20
T 20 n 30
T 30 n 45
Mi l ch t ti khi giao nhn phi: ti, sch, khng b dp nt i ngt. Trc

khi giao nhn, trong l ch nu c nc bm vo mt ngoi t ch th phi tr bt
khi lng nc y, phng php xc nh theo TCVN 1054-71; nu c cc vt l
nh c, rc, si, t.... th phi tr vo l hng mt khi lng ca cc vt l y.
SV: L Th Qunh Nh
Trang 20
LUN VN TT NGHIP
2.1.2. Chanh
a.
Gii thiu
Chanh l loi cy c trng lu

i khp mi min t nc, cho qu
quanh nm, rt c gi tr. Cn c vo gi
tr dinh dng v tc dng dc l, chanh
c t chc Plants for a Future xp
vo nhm 54 cy thuc c gi tr dc
liu cao nht trong mt danh mc gm
hn 7.300 loi thc vt lm thuc hoc
lm thc n.
Hnh 2.7: u chanh
Qu chanh c s dng lm thc phm trn khp th gii - ch yu dng
nc p ca n, th nhng phn cm (cc mi ca chanh) v v (zest) cng c s
dng, ch yu l trong nu n v nng bnh. Nc p chanh cha khong 5%
(khong 0.3 mol/lt) axit citric, iu ny gip chanh c v chua, v pH ca chanh
t 2-3. C th s dng chanh thay axt cho cc th nghim khoa hc trong gio dc.
Bi v c v chua, nhiu thc ung v ko c mi v xut hin, bao gm c nc
chanh. Chanh cn l v thuc v n cung cp vitamin C v nhng cht chng oxy
ha thuc nhm Flavonoids c chc nng gii c, bo v thnh mch, tng cng
h min nhim v lm chm s lo ha.
b.
c im sinh ha ca cy chanh
Thnh phn ha hc:

Cy chanh c tn khoa hc l Citrus Limonia Osbeck, thuc h cam qut
Rutaceae. Chanh cao t 1 - 3m. Thn c gai, l hnh trng, di t 5,5 - 11cm, rng
3,5 - 6cm, mp l c hnh rng ca. Hoa trng, mc n hay tng chm. V qu c
mu xanh v chuyn dn sang vng khi qu chn.
Trong 100g qu chanh c 90% nc, protein 0.8g, cht bo 0.5g,
carbohydrate 8.2g, cht x 0.6g, calcium 33mg, phosphor 15mg, st 0.5mg, sodium
3mg, potassium 137mg, thiamin (B1) 0.5mg, riboflavin (B2) 0.02mg, niacin 0.1mg
v vitamin C 52 mg. Ngoi ra, lp v ngoi ca qu chanh v l chanh c cha
nhiu tinh du c mi thm d chu. Tinh du chanh l mt hp cht c cha
limonene, a pinen, b phelandren, camphen v atecpinen.
SV: L Th Qunh Nh
Trang 21
LUN VN TT NGHIP
Tc dng dc l:
Theo Tin s Elzbieta Kurowska thuc Cng ty Dc KGK Synergize (M)
trong l hoc v chanh c cha lng polymethoxylated flavones (PMF) nhiu gp
20 ln so vi cc loi rau qu thng thng. PMF l cht chng oxy ha thuc
nhm Flavonoids. L chanh hoc phn v ngoi ca qu chanh khng nhng c th
kch thch tiu ha, trung ha bt v bo ca thc n gip ngon ming, m cn c
tc dng tng cng chuyn ha lm gim lng cholesterol xu trong c th.
Kt qu nghin cu ca nhng nh khoa hc Nht Bn cho bit chanh c th
lm gia tng 19% lng mu lu thng trong h thng cc tnh mch, mao mch v
lm gim nguy c ng mu.
Dch qu chanh c v chua, tnh mt c tc dng ch kht, thanh nhit, li
tiu, gii c.
Chanh khng nhng c dng lm thuc (Cha cm cm, ho, vim hng,
au u, h cholesterol, cn trng t) m cn c dng lm m phm. Cnh
non v l c tinh du thm mt dng sn xut nc hoa, kem bi da (Gi u bng
chanh thm mt tc, sch gu, tr rm sy, tr da nhn, mn trng c).
Ngoi ra, chanh cn c chc nng lm thanh khit mi trng. Dng qu
chanh (nht l loi c mi thm) trong phng vi qu s c tc dng iu tit
khng kh. v chanh trong t lnh cng kh c mi hi.
V qu chanh phi kh c th dng lm thuc xua ui cn trng.
Chanh l mt loi qu rt giu vitamin C v c tc dng lm p hng u.
Ngoi ra trong chanh cn c mt s cht gip gim bo rt hu hiu.
Chanh c tc dng thanh lc qu trnh ha tan lng m d tha, thi c
cho gan, thn, lc mu, ci thin cht lng mu, thc y trao i cht, phc hi h
tiu ha, tng cng hp th v iu chnh s cn bng trong tiu ha.
Chanh cn c th ngn nga cc bnh rng ming nh sng li, chy mu
chn rng, lm trng rng.
c.
Phn loi
Cy chanh thuc h Cam qut l cy qu rt ph bin nc ta v trn th

gii. Chanh c 2 loi chnh: chanh nm v chanh v mng.
Chanh nm: tn khoa hc l Citrus limon gc min Trung v Ty Bc n
. Qu hnh tri xoan, v dy, c nm pha ui nn gi l chanh nm. Chanh
ny c trng nhiu vng ven bin Xixin (), Hy Lp, Ty Ban Nha, Nam
Califonia. cc vng ny chanh nm mi c cht lng cao: chn vng, thm,
nhiu nc.
SV: L Th Qunh Nh
Trang 22
LUN VN TT NGHIP
Chanh v mng: nhng vng nng, ma nhiu m khng kh cao nh
cc vng min Nam n , bn o ng Dng. Ging ny cy nh, nhiu gai,
qu thng nh, v mng hnh trn hoc hnh tri xoan, nhiu nc, rt chua.
Chanh v mng l ging ph bin nc ta, min Bc qu to hn, v thng
xanh.
Hnh 2.8: Chanh nm

d.
Hnh 2.9: Chanh v mng
Gi tr ca qu chanh trong i sng
Chanh l loi thc n, nc ung rt ph bin, qu v l chanh l gia v ht

sc thn quen ca nhiu dn tc.
Nc chanh ng l thc ung gii nhit rt hiu qu nht l trong nhng
ngy h nng bc.
Dng l chanh n km vi cc loi tht ng vt c nhiu cht bo (c bit
v quen thuc nht l l chanh n km vi tht g, con g cc tc l chanh) l mt
mn n rt c o ca x ta.
V l mt loi tri cy thuc h cam qut nn qu chanh c th gip chng
nhim trng. Chanh c tc dng t nhin ny nh kh nng gip sn xut cc t bo
bch cu v khng th trong mu, to iu kin cho c th chng li cc bnh nhim
trng.
Ngn nga v cha vim xng khp.
L loi qu cha cc cht chng oxy ha, chanh cng gip kim sot bnh
nhng th, bnh tim mch v t qu
Qu chanh cn gp phn kim sot mc HDL (cholesterol xu), gip gi
huyt p n nh.
SV: L Th Qunh Nh
Trang 23
LUN VN TT NGHIP
Chanh c tc dng chng li cc bnh nghim trng nh ung th v, rut kt
v tuyn tin lit nh s hin din ca cht chng gy ung th. Nc chanh s gi
cho ln da ti sng, loi b np nhn.
e.
Chanh mui v tc dng dc l [12]
Gii thiu v chanh mui.

Chanh l mt loi nguyn liu tng i r v ph bin, ngy nay sn phm
t tri chanh ti c th ni l cha a dng cho lm. Vi s kt hp ngu nhin t
nguyn liu n gin nh mui, chanh v mt t phn chua th chng ta to nn
mt sn phm b dng, c li cho sc khe l chanh mui. Chanh mui khng
ch ngon m cn l thc ung rt tt gii kht ngy h. Quy trnh ch bin th
n gin, khng tn nhiu thi gian v ai ai cng c th lm c.
Tc dng dc l:
Chanh mui c tc dng lm gim nhng rc ri thng gp d dy nh bun
nn, nng, tiu dit nhng vi khun gy hi. Nu duy tr thi quen ung nc
chanh u n, cn c th loi tr nguy c b to bn.
Tt cho da
Trong chanh mui c nhng cht gip lm lnh cc tn thng trn da v ngn
nga nguy c nhim trng.
Mt cc nc chanh mui c lng vitamin C cn thit, l thnh phn thit yu
cho ln da, gip da lun ti tr, mn mng v sng bng.
Chm sc rng ming
Vic phng trnh su rng hoc nhng tn thng vng nu, chanh mui c th
kh mi hi kh chu trong rng ming.
Tr vim hng
Vim hng thng do vi khun gy ra. C th dng nc chanh mui v na cc
nc m, ngm vi ln trong ngy, tnh trng vim hng s c ci thin.
Gip gim cn
Nu bo ph hay tha cn nn duy tr thi quen ung mt cc nc chanh mui mi
ngy kt hp cng ch n ung khoa hc v tp luyn u n.
Khng ch chng cao huyt p
Bnh nhn cao huyt p thng c cc bc s khuyn s dng nc chanh mui.
Nc chanh mui c kh nng lm h huyt p, ci thin chng hoa mt, chng mt
v bun nn.
SV: L Th Qunh Nh
Trang 24
LUN VN TT NGHIP
2.1.3. Nc [12]
a.
Vai tr
Nc chim khong 70% trng lng c th, 65-75% trng lng c, 50%
trng lng m, 50% trng lng xng.
Nc l mt nguyn liu c bn khng th thiu trong sn xut hu ht trong
cc loi nc gii kht khc.
Nc l thnh phn quan trng cc phn ng ha hc v s trao i cht
din ra khng ngng trong c th. Nc l mt dung mi, nh tt c cc cht
dinh dng c a vo c th, sau c chuyn vo mu di dng dung
dch.
Thiu nc s lm suy gim chc nng thn, thn khng m ng c
nhim v, kt qu l trong c th tch ly nhiu cht c hi. Nhng ngi thng
xuyn ung khng nc da thng kh, tc d gy, xut hin cm gic mt mi,
au u, c th xut hin to bn, hnh thnh si thn v ti mt.
Trong iu kin bnh thng, trong mt ngy c th cn khong 40ml
nc/kg cn nng, trung bnh 2-2,5 lt nc/ngy.
b.
Cc ch tiu c bn ca nc [10][12]
Ch tiu cm quan:
Trong sut, khng mu, khng c mi v l.
m bo tnh cht vi sinh nh ch s E.coli khng ln hn 3.
L loi nc mm, hm lng cc mui.
Ch tiu ha hc:
pH = 6 7
L loi nc mm, hm lng cc mui, kim loi phi tha mn ti thiu phi tha
mn cc ch tiu trong bng di y:
SV: L Th Qunh Nh
Trang 25
LUN VN TT NGHIP
Bng 2.2 : Quy nh chung v thnh phn ho hc ca nc dng trong sn xut
nc gii kht
Ch tiu vi sinh:
Ch tiu
cng chung
Hm lng H2SO4
Hm lng Cl2
Hm lng As
Hm lng Pb
Hm lng F
Hm lng Zn
Hm lng Cu
Hm lng Fe
oxi ha
Hm lng yu cu
7
80
0,5
0,05
0,1
3
5
3
0,3
2
n v
mg/l
mg/l
mg/l
mg/l
mg/l
mg/l
mg/l
mg/l
mg/l
mg O2/l
Tng s vi sinh vt hiu kh: di 100 con/ml.

Ch s E.coli: di 20 con/ml.
Chun s E.coli: trn 50 con/ml.
Vi sinh vt khng gy bnh: khng c.
2.1.4. ng Saccharose [10][12]
a.
Gii thiu
Saccharose c bit n vi ci tn th
trng l ng knh, c tinh ch ch yu
t ma hoc cc loi thc vt c ngt khc
nh c ci ng (ph bin Chu u), p ly
nc. ng s dng trong thc phm l
ng tinh luyn RE. ng tinh luyn l
ng saccharrose c tinh ch v kt tinh c
Pol trn 99,8% (trn 99,8% l ng
saccharose). Mc ch thm ng nhm to v
ngt cho sn phm.
Hnh 2.10: ng
Saccharose
SV: L Th Qunh Nh
Trang 26
LUN VN TT NGHIP
b.
Cc ch tiu c bn ca ng
Bng 2.3: Ch tiu cm quan ng sacchrose theo TCVN 6958-01

Ch tiu
Yu cu
Tinh th mu trng, kch thc tng i ng u, ti
kh, khng vn cc.
Tinh th ng hoc dung dch ng trong nc c v
ngt, khng c mi v l.
Tinh th trng ng nh. Khi pha vo nc ct cho dung
dch trong sut.
Ngoi hnh
Mi v
Mu sc
Bng 2.4: Cc ch tiu l-ha ca ng tinh luyn

Cc ch tiu
Pol, khng nh hn
Tro dn in, khng ln hn
S gim khi lng khi sy
150oC trong 3h, khng ln
hn
Hm lng ng kh,
khng ln hn
mu, khng ln hn
Cht lng ng tinh

luyn RE
99,80
0,03
n v
0,05
0,03
30
(oZ)
%
%
ICUMSA
D lng SO2, ppm, khng ln hn 7.

Bng 2.5: Cc cht nhim bn, mc ti a
Tn kim loi
Mc ti a
n v
Asen (As)
mg/kg
ng (Cu)
mg/kg
0,5
mg/kg
Ch (Pb)
SV: L Th Qunh Nh
Trang 27
LUN VN TT NGHIP
2.1.5. Mui [10][12]
a.
Gii thiu
Mui l mt gia v quan trng hng u

cho con ngi, c s dng trong vic ch
bin tt c cc mn n thng ngy v cng
nghip. Ngoi cng dng to v cho thc n,
mui n cn l cht c ch vi sinh vt khi c
nng cao, khng c c tnh c bit nn
c th s dng theo lng ty thch. Nng
mui trong sn phm tng ln lm cho lng
nc t do trong mi trng gim i, vi sinh
vt kh tn ti v pht trin.
Ngy nay, mui thng c dng kt
hp vi ng.
Hnh 2.11: Mui
b.
Cc ch tiu c bn ca mui
Bng 2.6 : Cc ch tiu cm quan ca mui theo TCVN 5647:92, TCVN 6431:98
Tn ch tiu
Mui It tinh ch Mui It phi nc
Mu sc
Trng thi bn
ngoi
Trng trong
Trng
Trng
Trng c nh mu
Mui It phi
ct
Kh ri, sch, khng c tp cht l.

Tng i ng u theo c ht yu cu cho tng loi mui
Mi v
SV: L Th Qunh Nh
Khng mi, v mn ca mui n.
Trang 28
LUN VN TT NGHIP
Bng 2.7: Cc ch tiu ha l ca mui It
Tn ch tiu
Mui It tinh ch
C ht, mm, khng

ln hn
0,8
Hm lng NaCl
tnh theo % khi
lng cht kh,
khng nh hn.
96
Hm lng kali
iodat tnh theo mg
It/1kg mui It.
m, tnh theo
%, khng ln hn.
Mui It phi
nc
Mui It phi
ct
2,5
95
92
20-50
10
13
Hm lng cc iot, tnh theo % khi lng cht kh, khng ln hn.
Ion Ca++
0,4
0,45
0,65
Ion Mg++
0,6
0,7
1,3
Ion SO4-
1,2
1,8
2,7
Hm lng cht
khng tan trong
nc tnh theo %
khi lng cht
kh, khng ln
hn.
0,3
0,4
0,3
SV: L Th Qunh Nh
Trang 29
LUN VN TT NGHIP
2.1.6. Ph gia [7]
a.
Acid Citric (E330)
Gii thiu:
Bng 2.8: Cc c tnh ca acid citric
c tnh
Cng thc phn t
Phn t gam
B ngoi
im si
im nng chy
T trng
ho tan trong nc
acid
C6H8O7
192.123 g/mol
Cht rn kt tinh mu trng
Phn hu 175oC
153oC
1.665g/cm3
133g/100ml (20oC)
pKa1 = 3.15
pKa2 = 4.77
pKa3 = 6.40
Cng thc cu to:HOOC-CH2-C(COOH)-CH2-COOH

Tn chun: 2-hydroxypropane-1,2,3-tricarboxylic acid
Tn thng : Axit chanh
Axt citric hay axt xitric l mt axt hu c yu. N l mt cht bo qun t
nhin v cng c s dng b sung v chua cho thc phm hay cc loi nc
ngt. Trong ha sinh hc, n l tc nhn trung gian quan trng trong chu trnh axt
citric v v th xut hin trong qu trnh trao i cht ca gn nh mi sinh vt. N
cng c coi l tc nhn lm sch tt v mt mi trng v ng vai tr ca cht
chng xi ha.
Axt citric tn ti trong mt lot cc loi rau qu, ch yu l cc loi qu ca
chi Citrus. Cc loi chanh c hm lng cao axt citric; c th ti 8% khi lng
kh trong qu ca chng (1,38-1,44 gam trn mi ao x nc qu). Hm lng ca
axt citric trong qu cam, chanh nm trong khong t 0,005 mol/l.
Tnh cht:
Axit Citric mang tnh axt l do nh hng ca nhm carboxyl -COOH, m
mi nhm carboxyl c th cho i mt proton to thnh ion citrat. Cc mui citrat
dng lm dung dch m rt tt hn ch s thay i pH ca cc dung dch axt.
Cc ion citrat kt hp vi cc ion kim loi to thnh mui, ph bin nht l mui
Canxi Citrat dng lm cht bo qun v gi v cho thc phm. Bn cnh ion
SV: L Th Qunh Nh
Trang 30
LUN VN TT NGHIP
Citrat c th kt hp vi cc ion kim loi to thnh cc phc dng lm cht bo
qun v lm mm nc.
nhit phng th axt citric tn ti dng tinh th mu trng, dng bt
hoc dng khan hay l dng monohydrate c cha mt phn t nc trong mi
phn t ca axt citric. Dng khan thu c khi axt citric kt tinh trong nc nng,
tri li dng monohydrate li kt tinh trong nc lnh. nhit trn 74C dng
monohydrate s chuyn sang dng khan.
V mt ha hc th axt citric cng c tnh cht tng t nh cc axt
carboxylic khc. Khi nhit trn 175C th n phn hy to thnh CO2 v nc.
Bng 2.9:Cc ch tiu ca Acid Citric
Ch tiu
Cm
quan
Tn ch tiu
Dng bn ngoi, mu sc
Mi
V
Cu trc
Tp cht ha hc
Ha hc
A.citric
monohydat(C5H8O7),%
Tro, %
H2SO4 t do, %
As, %
Yu cu
Tinh th khng mu hay bt trng khng
vn cc. Dung dch trong nc ct 20g/l
phi trong sut
Dung dch 20g/l phi khng c mi
Chua, khng c v l.
Ri v kh
Khng c c
99,5
< 0,1(thng hng) - 0,3(hng 1)
< 0,01(thng hng) - 0,03(hng 1)
< 0,00007
ng dng trong thc phm:

Trong vai tr ca mt ph gia thc phm, axt citric c s dng nh l cht
to hng v v cht bo qun trong thc phm v ung, chng hin tng li
ng trong dch siro, c bit l cc loi ung nh. c k hiu bng mt s E
l E330. Cc mui citrat ca cc kim loi khc nhau c s dng chuyn giao
cc khong cht ny dng c th s dng c v mt sinh hc trong nhiu cht
b sung dinh dng.
Cc tnh cht m ca cc citrat c s dng kim sot pH trong cc cht
ty ra dng trong gia nh v trong dc phm. Ti Hoa K, tinh khit ca axt
citric cn thit lm ph gia thc phm c nh ngha bi Food Chemical
Codex (FCC), c cng b trong Dc in Hoa K (USP).
SV: L Th Qunh Nh
Trang 31
LUN VN TT NGHIP
b.
CMC (E466) [7]
Gii thiu:
CMC c s dng ngy cng rng ri bi nhng chc nng quan trng ca
n nh: cht lm c, n nh nh tng, cht kt dnh,
L mt ph gia thc phm, n c E466.
Carboxymethyl cellulose (CMC) l mt polymer, l dn xut cellulose vi
cc nhm carboxymethyl (-CH2COOH) lin kt vi mt s nhm hydroxyl ca cc
glucopyranose monomer to nn khung sn cellulose, n thng c s dng
di dng mui natri carboxymethyl cellulose.
CMC c s dng trong khoa hc thc phm nh cht sa i nht hoc
cht lm c, cht n nh nh ha trong cc sn phm khc nhau bao gm kem. N
cng l mt thnh phn ca nhiu sn phm phi thc phm, chng hn nh cht bi
trn c nhn, kem nh rng, thuc nhun trng, thuc gim cn, cht ty ra, dt,
v cc sn phm giy khc nhau.
CMC cng c s dng trong dc phm nh mt cht lm dy, v trong
ngnh cng nghip khoan du nh mt thnh phn ca dung dch khoan, ni m n
hot ng nh cht sa i nht v l tc nhn gi nc.
Trong thc phm, CMC c s dng nh cht n nh ca ung chua do
cht lng v c im vt tri khc thng ca n, bao gm cc c im sau
y:
Do v ng ngt khc thng khi n ha tan, n lm cho thc ung hng
v ngon v ngt mt.
Hn na, CMC c s dng trong kem lm cho nc, b nhn, protein
to thnh mt hn hp n nh v phn tn u. ng thi, n c mi v, mn v
c th to hnh tt.
c s dng trong bnh m v bnh ngt, CMC c th kim sot nht v
tng cng kh nng ly v gi nc.
c s dng trong m n lin, n lm tng dai. N cng c s dng
trong bnh quy v bnh ngt, gip cho vic to hnh tr nn tt hn, sc nt v
thm hn, c s dng trong mn rn n lin nh u phng, bt ht m v bnh
go hn hp. Khi lm thc n thp nhit, c th s dng CMC v n khng thu
nhit.
SV: L Th Qunh Nh
Trang 32
LUN VN TT NGHIP
c.
Xanthangum [7]
Gii thiu:
Xanthangum l mt polysaccharide ngoi bo c tng hp bi chng
Xathomonas campestric v mt s loi vi sinh vt khc trn mi trng cha
glucose, NH4Cl, acid amin v khong cht cn thit. Xanthangum c tch khi
mi trng nh isopropanol khi c mt KCl.
Xanthangum c th c coi l mt dn xut ca cellulose. Mch
xanthangum cha cc lin kt 1,4 ca -glucopyranose. C cch mt gc ng, ti
v tr C3 ca ng glucose tip theo li gn vi mt on mch nhnh trisaccharide
c cu trc -D-Manp-(1-4)--D-GlcpA(1-2)--D-Man. Gc ng Manose ni vi
mch chnh b acetyl ha C6, cn khong 50% ng manose u cui ca
on mch nhnh ny lin kt vi pyruvat thnh 4,6-O-(1-Carboxy-ethylidene)-Dmannopyranose. Trng lng phn t ca xanthangum >106 Da, tuy nhin n tan
kh tt trong nc. Dung dch c nht cao th hin tnh cht ca mt cht lng
gi do (pseudoplastic) v gi tr nht ph thuc rt nhiu vo nhit . Cc
dung dch, h nh tng hay gel khi c mt xanthangum u rt bn khi chuyn
gia 2 trng thi lnh ng v tan gi.
ng dng thc t quan trng ca xanthangum da trn kh nng lm bn nh
tng v n nh kh nng l lng ca cc ht nh. Do c tnh bn nhit cao nn
xanthangum c s dng nhiu trong cc loi hp. Khi thm vo cc gel tinh
bt, xanthangum gip ci thin ng k bn ca gel trng thi lnh ng.
Xanthangum cng c s dng trong bnh pudding n lin.
Tnh cht ca h gi do (c to nn do s lin kt ni phn t bn trong
cc si xanthangum ring r to thnh cc cun ngu nhin random coil) c
s dng trong nc xt salad: dung dch c nht cao khi khng chu tc dng
ca lc (shear force) v gim nht rt nhanh thnh dng chy lng khi chu tc
dng ca lc.
Ngi ta s dng xanthangum tng nht, cht lm dy, nh ha, to
bt trong thc phm,..
SV: L Th Qunh Nh
Trang 33
LUN VN TT NGHIP
Bng 2.10: Chc nng v ng dng ca Xanthangum
Chc nng
ng dng
Cht kt dnh (adhesive)
Kem (icing, glazes)
Tc nhn lin kt (binding agent)
Thc n gia sc
Lp o bao (coating)
Ko
Cht to nh
Salad dressings
To vi bao (encapsulation)
Hng liu dng bt
To mng (film)
Mng bao thc phm (ko, sausage)
Lm bn bt
Bia
Cht n nh (stabilizer)
Kem, Salad dressings
Tc nhn lm phng (swelling agent)
Mt s sn phm ch bin t tht
Tc nhn lm dy (thickening agent)
Jam, sauces, syrup
SV: L Th Qunh Nh
Trang 34
LUN VN TT NGHIP
d.
Pectin [7]
Gii thiu:
Pectin l Pectin l hp cht gluxit cao phn t, ph gia thc phm thuc nhm ph
gia to gel, to c. K hiu l: Da.
Pectin: Tn ting Anh l: Pectins. Ch s quc t INS l 440.
Pectin thng bo qun dng bt mu trng hoc hi vng nht, m 14%,
hm lng tro 32-25%.
Mt khc c th bo qun dng dung dch c kh 10% cha 4-5% pectin,
nhng ch bo qun c trong thi gian ngn.
Cc cht pectin ng vai tr quan trng trong qu trnh trao i cht khi chuyn ha
cc cht v trong qu trnh chn ca rau qu.
Pectin trong rau qu tn ti hai dng: pectin ha tan v pectin khng ha tan.
Cu to:
Polysaccaride d th, mch thng, l dn xut methyl ca acid pectic. Acid pectic l
mt polymer ca acid D-galacturonic, lin kt vi nhau bng lin kt 1-4 glucoside.
Mi chui gm khong 10000 phn t Galacturonic to thnh mt phn t pectin M
= 10000 -100000.
Tnh cht ca pectin:
Dng bt mu trng hoc hi vng, hi xm, hi nu.
C kh nng to gel bn.
Pectin ha tan: methoxyn polygalacturonic.
Pectin khng ha tan: Protopectin-l dng kt hp ca pectin-araban.
Trong cn v dung dch mui th pectin b kt t.
B ph hy khi un nng nhit cao trong thi gian di lm gim tnh ng ca
sn phm khi c c.
Pectin tan trong nc to thnh dung dch c tnh keo cao. Keo pectin c nht v
bn rt ln nn gy kh khn trong qu trnh lm trong khi c c nc qu.
Trong qu trnh chn, di tc dng ca enzim pectinaza hoc vi s tham gia ca
acid hu c, protopectin b thy phn thnh pectin ha tan cng lc lin kt gia
cc t bo gim.
Khi qu chn pectin ha tan thnh acid pectic.
Cc dng pectin trong tri cy tn ti cng mt lc.
Pectin khng tan trong dung dch ethanol.
Tnh cht quan trng ca pectin l c th to ng nng thp(1-1,5%) khi c
mt ng 60-70% v acid 1%. Kh nng to ng ph thuc vo ngun pectin,
mc metoxin ha v phn t lng ca pectin.
SV: L Th Qunh Nh
Trang 35
LUN VN TT NGHIP
ng dng pectin:
Pectin l tc nhn to gel quan trng nht c s dng to ra cu trc gen
cho thc phm, ch yu l nhng thc phm c ngun gc t rau qu. Kh nng to
gel ca n cn c s dng nhng thc phm cn s n nh ca nhiu ph gia,
hoc trong sn phm cui, hoc mt giai on tc thi trong qui trnh sn xut.
Tc dng to gel ca pectin c s dng ch yu nhng loi thc phm
cn c hnh dng tht t nhin.
To ra mt cu trc cho mt ng v mt tri cy nhng sn phm ny khi
vn chuyn vn khng thay i cu trc, to ra mi v ngon cho sn phm, v gim
n ti a s phn r.
Hm lng pectin s dng trong mt v mt ng thng trong khong t
0,1 - 0,4%.
Hm lng pectin dng sn xut ko mm hoa qu l 1% so vi sn phm.
Khi dng pectin phi a pectin dng dung dch 5%, vo cui giai on nu, phi
nu nhit thp, m ca khi ko l 25%, to iu kin thun li cho
pectin ng t tt hn.
SV: L Th Qunh Nh
Trang 36
LUN VN TT NGHIP
2.2. Phng php nghin cu

2.2.1. Quy trnh cng ngh sn xut chanh mui d kin
a.
Quy trnh cng ngh
Qu chanh
Nc mui
Ch v
Ra
L thy tinh sch
Ngm nc
mui
Chanh
mui
Hnh 2.12: Quy trnh cng ngh sn xut chanh mui d kin
SV: L Th Qunh Nh
Trang 37
LUN VN TT NGHIP
b.
Thuyt minh quy trnh cng ngh [2][3]
Chanh chn qu ln, ti, khng dp nt, bin dng.

Ch v: i vi nhng qu chanh c v dy, c th mi tng qu chanh ln b mt
nhm, v chanh bt cht ng v d thm mui.
Mt s hp cht ng v tinh du trong chanh s c loi b.
Ra: Chanh c ra sch vi nc mui pha long ri cho ro nc, loi
b bui bam v mt s vi sinh vt bn ngoi v.
Ngm mui: Nu dung dch mui ngui. Tip theo cho chanh c ra sch
vo, lu : nc mui ngp ht qu chanh chanh khng b en v thm mui
ng u. Thi gian ngm chanh trong nc mui khong 1-1,5 thng l dng
c, ngon nht l n 3 thng. Lc ny mt s cht ha tan trong chanh s
khuch tn vo nc di tc dng ca p sut thm thu, mui s thm vo bn
trong qu chanh lm chanh mui c hng v m v c trng.
2.2.2.
Quy trnh nu siro
Nc
tinh lc
ng
100oC, 30 pht
80 - 90oC, 1 gi
< 50oC
Nu si
H nhit,
Acid citric
Lm ngui
Dch
Siro
Hnh 2.13: uy trnh cng ngh sn xut siro
SV: L Th Qunh Nh
Trang 38
LUN VN TT NGHIP
2.2.3. Quy trnh cng ngh sn xut tr xanh chanh mui d kin
a. Quy trnh cng ngh sn xut tr xanh chanh mui dng huyn
ph d kin
Dch siro
L ch ti
Chanh mui
Lm dp
Xay th
Trch ly
Lc, lm lnh
Phi trn
ng ha
Chit rt
Chai thy tinh sch
Thanh trng
Lm ngui
Dn nhn
Tr xanh
chanh
mui
Hnh 2.14: uy trnh cng ngh sn xut tr xanh chanh mui huyn ph d kin
SV: L Th Qunh Nh
Trang 39
LUN VN TT NGHIP
b. Quy trnh cng ngh sn xut tr xanh chanh mui dng khng
huyn ph d kin
Dch siro
L ch
ti
Chanh
mui
Lm dp
Xay mn
Trch ly
Lc, lm lnh
Lc
Phi trn
ng ha
Chit rt
Thanh trng
Chai thy tinh sch
Lm ngui
Dn nhn
Tr xanh
chanh
mui
Hnh 2.1 : uy trnh cng ngh sn xut tr xanh chanh mui dng khng huyn
ph d kin
SV: L Th Qunh Nh
Trang 40
LUN VN TT NGHIP
c.
Thuyt minh quy trnh [2][3][12]
Nguyn liu:
Nhng iu cn ch trnh s gim cht lng ca nguyn liu ch nh
sau:
Khi thu hi ch phi m bo ng k thut, trnh dp nt l ch, dng c
ng l ch sau thu hi thng ng trong nhng loi st, gi tre an c nhiu l
thng gi tt.
Sau khi thu hi, nn chuyn ngay nguyn liu ch v ni ch bin, khng
c lu qu 10 gi. Khi vn chuyn nn nguyn liu ch trong nhng st
sch, chc chn v phi sp xp cc st sao cho m bo thot nhit tt.
Tuyt i khng c ng nguyn liu ch trong bao vi, bao ti v khng
c nn nguyn liu ch trong st.
Khi vn chuyn nguyn liu ch v n nh my m cha ch bin kp phi
ri u nguyn liu ch trn nn sn nh bo qun (c mi che), chiu dy lp
nguyn liu 20 cm, trnh gim p ln nguyn liu v trnh ln tp cht vo nguyn
liu. Sau 2-3 gi phi o r nguyn liu mt ln, nn dng so tre o cho khi
dp nt nguyn liu.
Khi nhit mi trng ln cao c th phun m ln khi nguyn liu v khi
tri m t, nhit mi trng thp th phi ri lp nguyn liu ch mng hn
bnh thng v ch n s thng gi. Cn ch rt ngn thi gian t khi thu hi
ch nguyn liu n khi em nguyn liu ch vo ch bin.
X l:
L tr xanh s c ra sch, loi b cc tp cht, bn t, rm, rc, cc vn thn,
nhnh tr ln ln trong l tr. Nc s dng phi t theo tiu chun v sinh nc
n ung ca B Y t s 1329/2002/BYT/ Q ngy 18/4/2002.
Lm dp:
Sau khi l tr xanh c lm sch tin hnh lm dp cc t chc t bo cc
m lm cc thnh phn dch bo trong l ch thot ra b mt ca l ch nhm to
iu kin cho vic trch ly ti a cc hp cht dinh dng trong tr nh: polyphenol,
catechin, vitamin, EGCG,..
Ch nguyn liu sau khi thu hi v c m 75- 80 %, do ma st gia cc l
ch vi nhau hoc gia ch vi qu trnh h hp xy ra mnh nc thot ra mang
theo mt s cht ha tan, oxy ha cc cht ng, bt..., sau l s oxy ha cc
hp cht hu c c trong nguyn liu ch nh tanin, axit hu c..
SV: L Th Qunh Nh
Trang 41
LUN VN TT NGHIP
Trch ly:
Cc phn t cht tan s dch chuyn t nguyn liu tr xanh vo nc. Cc
phn t nc s khuch tn t vng bn ngoi vo bn trong mao dn ca cc
nguyn liu tr xanh. S khuch tn s gip cho qu trnh chit rt cc cu t cn
trch ly t nguyn liu tr xanh vo dung mi nc xy ra nhanh v trit hn.
Nc s dng l nc cng ngh c pH t 5.8 7.0.
L s ha tan cc cu t t nguyn liu pha rn vo dung mi pha lng.
Do thc hin qu trnh trch ly nhit cao, mt s phn ng ha hc s
xy ra nh qu trnh bay hi cc cu t mi, phn ng gia protein v polyphenol
to cc aldehyt d bay hi, to hng thm cho tr, phn ng Mailard,
Lc:
Loi b b sau khi lc.
Tn tht cc cu t d bay hi nh cc hp cht mi. Qu trnh lc s phn ring hai
pha lng v rn.
Mt s phn ng oxi ha polyphenol.
Lm lnh:
Dch trch ly khng b sm mu do b oxy ho, ng thi cho dch trch t trng
thi n nh, cao cht lng sn phm.
C s lng cn ca mt s huyn ph.
Phi trn:
Phi ch ngha l trn ln hai hay nhiu thnh phn ring bit vo nhau nhn
c mt sn phm cui cng l sn phm ng nht, t Bx v pH cn thit to
gi tr cm quan v tng thm gi tr dinh dng cho sn phm.
i vi sn phm tr xanh chanh mui dng khng huyn ph th chanh mui s
c xay tht mn, sau lc ly nc v phi trn.
Ch bin v hon thin sn phm (to hng v hi ha).
C s hnh thnh mi v, mu sc,, cht kh trong sn phm tng ln.
C s ha tan v tip tc oxi ha ca mt s cht.
To iu kin thun li cho vi sinh vt pht trin.
SV: L Th Qunh Nh
Trang 42
LUN VN TT NGHIP
ng ha:
Gim kch thc cc ht pha phn tn trong h nh tng hoc huyn ph.
Tng din tch b mt tip xc gia pha phn tn v pha lin tc.
Dch sau khi phi ch c mang i ng ha tng ng nht v trnh hin
tng tch lp trong qu trnh bo qun. i vi tr xanh chanh mui dng huyn
ph ta tin hnh ng ha trc khi b sung mnh chanh mui vo nhm gi
nguyn c kch thc v hnh dng ca mnh chanh. To gi tr cm quan c
trng cho sn phm.
Chit rt:
D vn chuyn, bo qun, s dng, to ra sn phm c mu m p, hp dn..
Hn ch c vi sinh vt.
To iu kin thun li trong vic vn chuyn v phn phi sn phm n ngi
tiu dng.
Hn ch s tip xc ca sn phm vi mi trng bn ngoi trong qu trnh bo
qun.
Thanh trng:
Bo qun, hon thin.
Quyt nh cht lng sn phm, tng gi tr cm quan cho sn phm.
Tiu dit vi sinh vt tng thi gian bo qun ca sn phm.
Lm ngui, dn nhn, bo n:
Lm gim nhit sn phm n nhit thng, bo n sn phm khong 7 ngy
trc khi phn phi.
SV: L Th Qunh Nh
Trang 43
LUN VN TT NGHIP
2.2.4. Kho st cc yu t nh hng [5][12]
S nghin cu
Nguyn liu
Kho st giai on trch

ly
Ni
dung
nghin
cu
T l tr:nc
Kho st nhit v thi gian

trch ly.
Phi trn
Kho st hm lng nguyn

liu, ph gia phi trn
Thanh trng
Kho st nhit , thi gian

thanh trng.
Sn phm
Phn tch thnh phn ha hc

Ch tiu vi sinh, nh gi cm
quan.
Xc nh hm lng tanin
trong sn phm
Xc nh hm lng mui
trong sn phm
Hnh 2.16. S nghin cu
SV: L Th Qunh Nh
Trang 44
LUN VN TT NGHIP
S b tr th nghim
80g l tr/1 l nc
90g l tr/1 l nc
100g l tr/1 l nc
T l phi trn
ng
Thi gian bo qun
Nc CM
A.Citric
14% 16% 18% 20%
110g l tr/1 l nc
PG to nh
0,5% 1% 2% 3% Pectin
%
95oC
o
100oC 115 C
CMC Xanthangum
10 15
20 25
0,15% 0,17% 0,19% 0,21%
0,19% 0,21% 0,23% 0,25%
Hnh 2.17. S b tr th nghim
SV: L Th Qunh Nh
Trang 45
LUN VN TT NGHIP
a.
Kho st t l tr:nc
Nhm chn ra t l s gam l tr trn 1 lt nc c dch trch ly thch hp phi

ch gp phn tng gi tr cm quan cho sn phm. Tin hnh kho st vi 4 t l
80g/1 l nc, 90g/1 l nc, 100g/1 l nc, 110g/1 l nc 95oC trong 20 pht.
Bng 2.11: Bng kho st t l tr:nc
Nc (l)
L tr (g)
T (oC)
t (pht)
Nhn xt
b.
1
80
95
20
1
90
95
20
1
100
95
20
1
110
95
20
Kho st thi gian v nhit trch ly
Nhm chn ra mc thi gian v nhit c dch trch ly thch hp phi ch gp

phn tng gi tr cm quan cho sn phm. Tin hnh kho st vi 4 mc nhit 75,
85, 95, 105oC cc thi gian 10, 15, 20, 25 pht.
Bng 2.12: Bng kho st thi gian v nhit trch ly
T (oC)
t (pht)
10
15
20
25
75
85
95
105
Nhn xt
c.
Kho st t l phi ch
Nhm chn ra t l ng, acid citric v nc chanh mui thch hp to v ngt,

v chua v v mn lm tng gi tr cm quan cho sn phm.
Bng 2.13: Kho st hm lng ng phi trn
C (%)
Tr:nc
To : t
Nhn xt
14
100:1
95:20
SV: L Th Qunh Nh
16
100:1
95:20
18
100:1
95:20
20
100:1
95:20
Trang 46
LUN VN TT NGHIP
Bng 2.14: Kho st hm lng acid citric phi trn
C (%)
Tr:nc
To : t
Nhn xt
0,15
100:1
95:20
0,17
100:1
95:20
0,19
100:1
95:20
0,21
100:1
95:20
Bng 2.15: Kho st t l tr v nc chanh mui phi trn

C (%)
Tr:nc
To : t
Nhn xt
d.
0,5
100:1
95:20
1
100:1
95:20
2
100:1
95:20
3
100:1
95:20
Kho st hm lng ph gia to nh
Nhm mc ch to gi tr cm quan cho sn phm. Tin hnh kho st 3 loi ph

gia l pectin, CMC, Xanthangum cc nng 0,19%, 0,21%, 0,23%, 0,25% vi
nghim thc c chn. Da vo nng s dng thp nht v thi gian lng ko
di m khng nh hng n mu sc, trng thi, cu trc ca sn phm.
Bng 2.16: Kho st lng pectin s dng.
C (%)
Tr:nc
To : t
Nhn xt
0,19
100:1
95:20
0,21
100:1
95:20
0,23
100:1
95:20
0,25
100:1
95:20
Bng 2.17: Kho st lng CMC s dng

C (%)
Tr:nc
To : t
Nhn xt
0,19
100:1
95:20
0,21
100:1
95:20
0,23
100:1
95:20
0,25
100:1
95:20
Bng 2.18: Kho st lng Xanthangum s dng

C (%)
Tr:nc
To : t
Nhn xt
0,19
100:1
95:20
SV: L Th Qunh Nh
0,21
100:1
95:20
0,23
100:1
95:20
0,25
100:1
95:20
Trang 47
LUN VN TT NGHIP
e.
Kho st thi gian bo qun
Quan st trng thi v mu sc ca sn phm t khi sn xut n khi sn phm b h

hng v quyt nh c nn b sung ph gia bo qun hay khng.
Sn phm c thanh trng cc mc nhit v thi gian khc nhau cng nh
hng n thi gian bo qun.
Bng 2.19: Kho st thi gian bo qun
t (pht)
T (oC)
95
100
115
10
15
20
25
Nhn xt
2.3. Bao b
Mi sn phm phi chng minh "nhan sc" ca mnh qua bao b. Bao b l phn d
nhn thy nht ca sn phm mang kh nng kch thch ngi mua. Ngi mua
hng mun bao b trc ht l yu t thm m, "bt mt". Trc nhiu sn phm
c thng hiu xa l, cha dng bao gi, ngi mua hng b thu ht bi bao b c
kiu dng p, c hnh nh, kiu ch trnh by gy n tng. Tip n l thng tin
trn bao b. mc ti thiu, bao b phi c nhng thng tin nh tn nhn hiu, n
v sn xut, thnh phn, s lng, cch s dng, thi gian bo hnh (i vi cc sn
phm c thi gian bo hnh)... Cui cng l s tin dng: d m, d s dng, d ct
tr v c th ti s dng. Nhn bao b cho sn phm tr xanh chanh mui
Hnh 2.1 : Nhn bao b
SV: L Th Qunh Nh
Trang 48
LUN VN TT NGHIP
Cch chn bao b cho sn phm tr xanh chanh mui
Phn tch sn phm:
Sn phm dng lng.
Sn phm dng huyn ph, l lng
Nhy cm vi nh sng mt tri
Tiu ch chn bao b cho sn phm tr xanh chanh mui:
Bao b gn
Bao b phi chng tip xc vi khng kh v nh sng mt tri
Khng c s tng tc gia bao b v thc phm
C th thy c sn phm bn trong
C th ti ch c
Mu m p mt
Bao b c th ng c trn mt phng
Chu c nhit cao khi thanh trng
Chn bao b th ch hp: ao b chai thy tinh 11] [12]
Hnh 2.19: Chai thy tinh
SV: L Th Qunh Nh
Hnh 2.20: Chai tr xanh
Trang 49
LUN VN TT NGHIP
u im: 11
Ngun nguyn liu sn xut bao b trong t nhin phong ph.
Ti sinh d dng, khng gy nhim mi trng.
Ti s dng nhiu ln nhng phi c ch ra chai t an ton v sinh.
Trong sut, kh nng truyn sng theo cc hng duy nht l nhng li th cnh
tranh ca cht liu ny.
t b n mn bi mi trng kim v acid.
Nhn thy c sn phm bn trong.
C th thanh trng nhit cao.
Khng c s tng tc t vt liu lm bao b sang thc phm
Hnh dng chai v dy ng u gia thnh v y v thnh phn vt liu ch to
thy tinh to nn bn vng cho chai.
Nhc im:[11]
D v do va chm c hc.
Nng, khi lng bao b c th ln hn thc phm c ng bn trong.
Dn nhit km.
Khng th in, ghi nhn theo quy nh Nh nc ln bao b m c th v, sn logo
hay thng hiu ca cng ty nh my hoc khi sn xut chai c th c to du
hiu ni trn thnh chai v nu cn chi tit hn th phi dn nhn giy ln chai nh
trng hp sn phm ru, bia, nc ngt cha ng trong chai.
2.4. Marketing
2.4.1. Phn tch sn phm
a.
Phn tch tnh hnh theo SWOT
Strengths (th mnh):

Ngun nguyn liu n nh, d tm, phong ph, c quanh nm. Nguyn liu d bo
qun.
My, thit b n gin d tm.
Quy trnh cng ngh tng c kho st, ci tin, th nghim nhiu nn tng
i hon thin.
Sn phm nh vo tm l tt cho sc khe v thm m ca ngi tiu dng.
Weaknesses (im yu):
Kh kim sot, n nh cht lng ngun nguyn liu.
Kh kim sot cht lng thnh phm khi a vo sn xut vi quy m ln.
X l, kim sot hin tng lng ca mt s thnh phn trong sn phm.
SV: L Th Qunh Nh
Trang 50
LUN VN TT NGHIP
Opportunities (c hi):
Sn phm mi, cha c trn th trng.
S ngi trong tui 20 -30 ngy cng tng.
i sng ca ngi dn ngy cng c ci thin.
Nhu cu chm sc sc khe v lm p ngy cng tng, c bit l ph n.
Nhu cu v nc gii kht khng gas ngy cng tng.
Threads (nguy c):
S canh tranh t cc cng ty khc nh: Tn Hip Pht,Vinamilk...........vi cc sn
phm gn tng t l tr xanh v chanh, chanh mui...
L sn phm mi nn cha c nhiu khch hng, khch hng cn d dt trong vic
chn mua sn phm, mt s khch hng khng thch mnh chanh mui.
Do s suy thoi kinh t, ngi dn ang tht cht chi tiu nn vic bn sn phm s
gp mt s kh khn.
b.
Phn tch theo 4Ps
Product :
L sn phm mi vi nhng nguyn liu t nhin nhin.
Sn c nhng hp cht c li cho sc khe, c th gp phn ngn nga mt s
bnh.
Sn phm ph hp vi mi la tui.
Sn phm tin dng khi s dng v vn chuyn.
Price:
L sn phm kh bnh dn, ph hp vi a s ngi dn.
Gi tng ng vi mt s loi nc gii kht khc trn th trng.
Place:
Tin dng, d dng tm thy cc ni nh ch, siu th, bch ha, ca hng tin li.
Promotion:
Cc chin lc truyn thng, qung co, tip th sn phm.
SV: L Th Qunh Nh
Trang 51
LUN VN TT NGHIP
2.4.2. Chin lc 4Ps
Product: ph hp cho i tng khch hng mun tm kim nc ung c th gii
kht m cn c th tt cho sc khe.
Price: gi c ph hp vi ngi tiu dng c thu nhp trung bnh.
Place: sn phm mang li s thun tin v nng ng cho ngi tiu.
Promotion: c cc chng trnh khuyn mi tch im nhn qu tng, bc thm
trng thng. Thc hin cc chng trnh PR, ti tr mt s chng trnh nh: ng
hnh cng sc khe, con ln khn, cc qu khuyn hc.
2.4.3. Chin lc chiu th
Hin nay tr xanh ang v tr cao trong chu k sng ca sn phm, cc
chin dch qung co nghing v phn l tnh trc y u t kt qu tt trong
vic xy dng hnh nh mt sn phm t nhin, gi c ph hp, c li cho sc khe,
mang li cm gic sng khoi,mt m, gii nhit cuc sng, cn bng in gii.
ng thi ,nhn thc v tc dng ca tr i vi ngi tiu dng kh cao
(hn 50%), bn cnh cc chin dch PR ca i th cng gp phn xy dng
nhn thc y thm vng chc.
Cc dng sn phm C2, queen tea, 100.. Ln lt ra i khin cho tnh cnh
tranh ngy cng tng.
c bit i vi 100, sn phm ca Tribeco ang thc hin chin lc bt
trc sn phm khng khin ngi tiu dng d c nhn thc nhm ln v 2 sn
phm. Cc i th trn cng ang ra sc xy dng knh phn phi kh mnh
cnh tranh vi 0o,vic nh vo khu phn phi l ht sc quan trng.
2.4.4. Chin lc phn phi
Vi tng s vn u t hng t ng, u t h thng phn phi tt, gi c
cnh tranh, chin dch marketing hp l, li thm li th ca ngi i tin phong,
tr xanh chanh mui nhanh chng dn u th trng.
Chnh sch v tip th bn hng: cng ty c nhn vin tip xc trc tip vi
i l, ngi tiu dng nm bt c nhng thng tin cn thit. Nhn vin bn
hng s trc tip kim sot th trng v kim sot i th cnh tranh.
2.4.5. Chin lc pht trin sn phm
Nghin cu:
Pht trin mu m bao b tin li, khng gy nhim mi trng.
Pht trin dng sn phm ln cn nh: tr xanh chanh dy, tr xanh mt ong,
Nghin cu ci tin nguyn liu, cc dng nguyn liu khc.
Nghin cu pht trin nhn lc c trnh cao.
SV: L Th Qunh Nh
Trang 52
LUN VN TT NGHIP
Gii php:
Tr xanh chanh mui ang c li th pht trin trong th trng nc gii
kht, i th cnh tranh ln nht ang l Tn Hip Pht cn phi khng ngng nng
cao cht lng, ci tin cng ngh, bao b, mu m mi.
Tr xanh go lc nn chuyn dn t qung co l tnh sng cm tnh, ngoi
nhng gi tr l tnh m ngi tiu dng c mc nhn thc kh co nh tr xanh
thin nhin, gii nhit, mt cho c th cn phi tm kim mt gi tr cm tnh
em n s khc bit cao cho sn phm ny so vi cc sn phm khc.
Tp trung cho cc chng trnh h tr bn hng, khuyn mi lm trng tm
gp phn thu ht, gi chn cc i l.
Tng cng ti tr cc hot ng vn ha x hi, Cp xe p truyn hnh,
Cp xe p BSCL, gii bng Bnh Dng BTV Number One...y ting vang
ca tr xanh chanh mui i xa hn na.
To ra cc loi chai PET, chai thy tinh ti s dng, hp giy Tetra Pak v
lon nhm bo v mi trng.
Chn m hnh phn phi sn phm c cc cng ty phn phi v bn hng tp
trung vo cc i tng c thnh phn kinh t kh tr ln. Qung co trn cc
phng tin thng tin i chng nh: truyn hnh, bo ch, t riv cc i l bn
hng hay cc ca hng bn sn phm.
2.4.6. Chng tr nh pht trin thng hiu v sn phm
Cng ty mi thnh lp nn chng trnh tip th trc tip n i l.
o to i ng bn hng trc tip.
Thnh lp i qun l bn hng qua knh phn phi siu th, ca hng tp ha,
online.
Ti tr chit khu cao cho cc i l uy tnh trung thnh vi cng ty.
2.4.7. Chng tr nh marketing
Qung co trn cc phng tin truyn thng, treo cc poster qung co cc
ca hng bn sn phm.
p dng cc hnh thc trng thng khi s dng sn phm, tch im nhn
qu tng, bc thm trng thng, qu tng c in hnh sn phm to n tng n
ngi tiu dng khi s dng sn phm.
Ti tr cc chng trnh nhm quyn gp t thin v gip tr em kh
khn, ngi gi neo n.
T chc chng trnh gii p nhng thc mc .v gii thiu cng dng
ca tr xanh cng nh nhng thc phm c ngun gc t thin nhin.
SV: L Th Qunh Nh
Trang 53
LUN VN TT NGHIP
CHNG 3: KT QU V BN LUN
3.1. Kt qu kho st t l tr:nc
Hnh 3.1: Dch tr sau khi trch ly

vi t l tr:nc l 0g/1 l nc



SV: L Th Qunh Nh
Trang 54
LUN VN TT NGHIP
Bng 3.1: Kt qu kho st t l tr:nc ca dch sau trch ly
Tr:nc
Kt qu
80g/1 l nc
Tr c mu vng nht, mi thm rt nh, v cht nh.
90g/1 l nc
Tr c mu vng ti, mi thm c trng, v cht m, bt

u c v ng nh.
100g/1 l nc
Tr c mu vng rm, mi thm c trng, v cht v ng

m .
110g/1 l nc
Tr c mu vng sm, mi c trng, v cht m, v ng rt

mnh.
Nhn xt:
T l 80g/1 l nc cha nhn thy c mi v c trng ca tr v nng
cht ha tan rt long hu nh cha c v cht, khng c v ng, mu sc khng
c trng nn khng c chn v khi phi trn vi mt s thnh phn nguyn liu
khc th v tr s b ln t v mt i.
T l 90g/ 1l nc hu nh bt u xut hin dn hng v c trng ca
tr, bt u c v ng rt nh nhng vn cha th hin r khi phi ch vi cc
nguyn liu khc nn khng c chn.
T l 110g/1 l nc, c nng cht ha tan cao v l do khng c chn
l do hu v li khng tt, qu cht, qu ng.
Cng thc c chn c t l tr:nc l 100g l tr/1 l nc v c hu v tr
c trng, v cht ng m , nhn bit c mt cch d dng khi dng sn
phm tr xanh chanh mui.
SV: L Th Qunh Nh
Trang 55
LUN VN TT NGHIP
3.2. Kt qu kho st nhit v thi gian trch ly

3.2.1. Thi gian trch ly
Thi gian trch ly c nh hng n vic hnh thnh mi v ca sn phm sau cng.
Cn tm ra c mc thi gian trch ly c cc hp cht quan trng trong tr
xanh gp phn lm tng gi tr cm quan ca sn phm.
Hnh 3. : Dch tr sau khi trch ly cc mc thi gian khc

nhau
Bng 3.2: Kt qu mi v ca dch tr qua cc mc thi gian khc nhau
Thi gian
Kt qu
10 pht
Tr c mu vng, mi thm rt nh, v cht v ng nht.
15 pht
Tr c mu vng ti, mi thm c trng, v cht bt u mnh

dn, ng nh.
20 pht
Tr c mu vng rm rt p, c v ng va, cht m v

mi thm c trng.
25pht
Tr c mu vng sm, v cht mnh, hu v ng v mi thm c

trng.
SV: L Th Qunh Nh
Trang 56
LUN VN TT NGHIP

9 oC trong 10 pht
Hnh 3. : Dch tr sau khi trch ly

95oC trong 20 pht
SV: L Th Qunh Nh

95oC trong 15 pht

95oC trong 25 pht
Trang 57
LUN VN TT NGHIP
Nhn xt:
Khi trch ly tr vi thi gian 10 pht, tr cha th hin r v cht v khng
c trng gi tr cm quan ca sn phm cui cng.
Vi thi gian 15 pht hng v tr bt u th hin r hn, v ng bt u
xut hin nhng khng c trng.
Vi thi gian 20 pht hng v tr bt u th hin r rt nht, mu sc p,
v cht v ng c trng, y l dch trch ly cn cho s hnh thnh hng v sn
phm cui.
Vi thi gian 25 pht tr bt u th hin rt r rt nhng v cht m, hu v
rt ng v di li trn li. Nu s dng dch trch ly ny phi trn vo th sn
phm s mt cn bng, khng hi ha v a s th hiu khng thch v ng mnh.
Chn kt qu dch tr c trch ly mc thi gian 20 pht.
SV: L Th Qunh Nh
Trang 58
LUN VN TT NGHIP
3.2.2. Nhit trch ly
Cng vi thi gian th nhit cng l mt thng s quan trng nh hng n vic
hnh thnh nn cht lng sn phm.
Hnh 3.10: Dch tr sau khi trch ly cc mc nhit khc nhau

Bng 3.3: Kt qu mi v ca dch tr qua cc mc nhit khc nhau
Nhit
Kt qu
75oC
Nc tr c mu vng nht, khng c mi thm c

trng, v ng nht, kh nhn thy v cht.
85oC
Nc tr c mu vng rm, bt u c mi thm, v

ng, bt u c v cht.
95oC
Nc tr c mu vng rm, mi thm c trng,

v ng cht m .
105oC
Nc tr c mu vng sm, mi thm c trng, v

ng mnh, v cht rt m.
SV: L Th Qunh Nh
Trang 59
LUN VN TT NGHIP

7 oC trong 20 pht

oC trong 20 pht

9 oC trong 20 pht

105oC trong 20 pht
SV: L Th Qunh Nh
Trang 60
LUN VN TT NGHIP
Nhn xt:
Kt qu cho thy khi nhit tng ln th mu sc v mi v ca dch tr trch ly
cng tng ln.
nhit 75oC dch tr vn cha th hin r hng v c trng, mu sc nht, v
ng nht v v cht kh nhn thy.
nhit 85oC tr c mu vng ti, c v ng r nhng v cht qu nht, khi
phi ch th sn phm s khng c v tr c trng.
nhit 95oC tr c mu vng rm rt p mt, mi thm rt c trng v v cht
ng m thch hp nht phi trn vi cc nguyn liu khc sn phm
c hon thin, gp phn lm tng gi tr cm quan ca sn phm.
nhit 105oC dch tr trch ly c mu vng sm nht, v cht v ng qu m,
khi phi trn th sn phm s li hu v ng dai dng, khng thch hp phi
ch.
SV: L Th Qunh Nh
Trang 61
LUN VN TT NGHIP
3.3. Kho st t l phi ch

3.3.1. Kt qu kho st hm lng ng
Summary
Groups
14%
16%
18%
20%
Count
60
60
60
60
Sum
186
147
150
117
Average
3.1
2.45
2.5
1.95
Variance
0.6
1.2686
1.0678
1.472
Anova
Source of Variation SS
Between Groups
39.9
Within Groups
206.1
Total
300
df
3
236
239
MS
13.3
1.1021
F
12.068
P-value
2.2356E-07
F crit
2.6429
B
147bc
D
117bc
Tm s khc nhau gia cc mu.
Sn phm
Tng ct
im trung b nh
A
186a
=33,94
C
150ac
4
3
2
1
0
14%
16%
18%
20%
T l ng phi trn
Hnh 3.15: Biu mc a thch v v ngt ca sn phm
Nhn xt: T kt qu F=12.068>F crit = 2.6429, mc a thch v v ngt ca 4 t
l ng phi trn khc nhau mc ngha =0,05. V t l ng phi trn l
14% theo mc a thch ca th hiu.
SV: L Th Qunh Nh
Trang 62
LUN VN TT NGHIP
3.3.2. Kt qu kho st hm lng acid citric
Summary
Groups
0,15%
0,17%
0,19%
0,21%
Count
72
72
72
72
Sum
171
246
159
144
Average
2.375
3.4167
2.2083
2
Variance
0.9137
0.669
1.0968
1.1831
Anova
Source of Variation
Between Groups
Within Groups
Total
SS
df
85.75
3
274.25 284
360
287
MS
28.583
0.9657
F
29.6
P-value
1.1088E-16
F crit
2.636
Tm s khc nhau gia cc mu.
im trung b nh
Sn phm
Tng ct
B
246b
=37,18
A
171ac
C
159ac
D
144a
4
3.5
3
2.5
2
1.5
1
0.5
0
0,15%
0,17%
0,19%
T l acid citric
0,21%
Hnh 3.16: Biu th hin mc a thch v v chua ca sn phm

Nhn xt:T kt qu F=29.6>F crit=2.636, mc a thch v v chua ca 4 t l
acid citric phi trn khc nhau mc ngha =0,05. V t l acid citric phi trn
l 0,17% theo mc a thch ca th hiu.
SV: L Th Qunh Nh
Trang 63
LUN VN TT NGHIP
3.3.3. Kt qu kho st hm lng nc chanh mui
Summary
Groups
0,5%
1%
2%
3%
Count
75
75
75
75
Sum
180
264
162
144
Average
2.4
3.52
2.16
1.92
Variance
0.973
0.6584
1.1092
0.8043
Anova
Source of Variation
Between Groups
Within Groups
Total
SS
112.68
262.32
375
df
3
296
299
MS
F
P-value
37.56 42.382 8.15391E-23
0.8862
F crit
2.635
Tnh s khc nhau gia cc mu
im trung b nh
Sn phm
Tng ct
B
264b
=37,95
A
180ab
C
162ad
D
144cd
4
3.5
3
2.5
2
1.5
1
0.5
0
0,5%
1%
2%
T l nc chanh mui
3%
Hnh 3.17: Biu th hin mc a thch v v mn ca sn phm

Nhn xt: T kt qu F=42.382>F crit=2.635, mc a thch v v mn ca 4 t l
nc chanh mui phi trn khc nhau mc ngha =0,05. V t l nc chanh
mui phi trn l 1% theo mc a thch ca th hiu.
SV: L Th Qunh Nh
Trang 64
LUN VN TT NGHIP
3.4. Kho st hm lng ph gia to nh

3.4.1. Pectin
18
16
Thi gian lng
14
12
10
8
6
4
2
0
0,19%
0,21%
0,23%
0,25%
T l Pectin
Hnh 3.18: Biu th hin thi gian lng ca mnh chanh mui khi s dng pectin
Nhn xt:
Khi s dng pectin lm ph gia to nh th mu sc, mi v sn phm khng thay
i. Nng pectin c nh hng n trng thi ca sn phm. Khi nng pectin
tng th nht ca h dung dch tng.
Kch thc trung bnh ca mnh chanh mui 0,150,15cm
nng 0,19% th thi gian lng ca mnh chanh mui l 13 pht. nng
0,21% l 15 pht, nng 0,23% l 16 pht v nng 25% l 17 pht.
SV: L Th Qunh Nh
Trang 65
LUN VN TT NGHIP
3.4.2. CMC
16.5
Thi gian lng
16
15.5
15
14.5
14
13.5
13
0,19%
0,21%
0,23%
0,25%
T l CMC
Hnh 3.19: Biu th hin thi gian lng ca mnh chanh mui khi s dng CMC
Nhn xt:
Tng t pectin khi s dng CMC lm ph gia to nh th mu sc, mi v sn
phm khng thay i. Nng CMC c nh hng n trng thi ca sn phm.
Khi nng CMC tng th nht ca h dung dch tng.
0,21% l 15 pht, nng 0,23% l 15 pht v nng 0,25% l 16 pht.
SV: L Th Qunh Nh
Trang 66
LUN VN TT NGHIP
Thi gian lng
3.4.3. Xanthangum
20
18
16
14
12
10
8
6
4
2
0
0,19%
0,21%
0,23%
0,25%
T l Xanthangum
Xanthangum
Nhn xt:
Khi s dng Xanthangum lm ph gia to nh th mu sc, mi v sn phm
khng thay i. Nng xanthangum c nh hng n trng thi ca sn phm.
Khi nng xanthangum tng th nht ca h dung dch tng.
0,21% l 16 pht, nng 0,23% l 17 pht v nng 0,25% l 19 pht.
Khi s dng Xanthangum vi nng trn t 0,19% tr ln th trng thi sn
phm thay i, dung dch lng tr nn snh c. nh hng n gi tr cm quan
ca sn phm.
c th ca tr xanh chanh mui l ngon hn khi ung lnh p vi khi
gp nhit thp Xanthangum cng ng c. cng l l do Xanthangum c
s dng trong cc loi sn phm nh kem, bnh ko, jam, sirup,
SV: L Th Qunh Nh
Trang 67
Thi gian lng
LUN VN TT NGHIP
20
18
16
14
12
10
8
6
4
2
0
Pectin
CMC
Xanthangum
0,19%
0,21%
0,23%
Nng
0,25%
Hnh 3.21: Biu tng hp thi gian lng ca mnh chanh mui khi s dng 3
loi ph gia pectin, CMC, Xanthangum nng 0,19%; 0,21%; 0,23% v 0,2 %
Nhn xt:
S dng 3 loi ph gia vi t l nh nhau l 0,19%, 0,21%, 0,23%, 0,25% th nhn
thy khi s dng Xanthangum, dung dch lng tr nn snh c. Sn phm tr xanh
chanh mui c s dng khi p lnh, nhit cng thp th xanthangum cng
ng c li nn khng chn xanthangum lm ph gia to nh nng ny mc
d thi gian lng ca mnh chanh mui cao hn petin v CMC..
Khi kho st vi pectin v CMC th trng thi ca sn phm khng thay i nhiu.
Thi gian lng trung bnh ca pectin xp x CMC nn ta c th chn mt trong hai
ph gia ny lm cht to nh cho sn phm gp phn lm tng gi tr cm quan cho
sn phm v cu trc v snh mn trong ming khi dng sn phm. Chn t l
pectin hoc CMC nng thp nht l 0,19% v nng ny tnh cht cm
quan ca sn phm t b thay i nht, snh va phi thch hp vi nc gii
kht ung lnh, thi gian lng trung bnh ca mnh chanh mui l 13-14 pht.
SV: L Th Qunh Nh
Trang 68
LUN VN TT NGHIP
3.5. Kt qu kho st thi gian bo qun
Hnh 3.22 : Thanh trng sn phm 95oC trong 10, 15, 20, 25 pht
Hnh 3.23: Thanh trng sn phm 100oC trong 10, 15, 20, 25 pht
SV: L Th Qunh Nh
Trang 69
LUN VN TT NGHIP
Hnh 3.24: Thanh trng sn phm 11 oC trong 10, 1 , 20, 2 pht

Nhn xt:
95oC, mu sc ca sn phm thay i khng ng k khi thi gian thanh trng
tng dn.
100oC th mu sc sm hn so vi 95oC, cng mu sc ca sn phm cng
tng dn khi thi gian thanh trng tng.
115oC th mu sc sm hn so vi 95oC v 100oC, cng mu sc ca sn
phm tng r rt khi thi gian thanh trng tng.
Khi nhit thanh trng tng dn th cng mu sc ca sn phm tng dn t
mu vng rm c trng sang mu vng sm do qu trnh caramen gia ng vi
nhit cao. Do sn phm cui cng c pH=2,94, hm lng cht kh 20oC l
13,9oBx nn chn ch thanh trng, do sn phm c hm lng vitamin C nhy
cm vi nhit , thanh trng nhit thp l cch tt nht gi viatmin C, to
c mu sc hi ha tng gi tr cm quan, thi gian bo qun sn phm lu di,
tit kim c thi gian, ngun nhin liu, nng lng. Chn ch thanh trng
95oC trong thi gian 15 pht.
Quan st sn phm tr xanh chanh mui thanh trng 950C trong 15 pht t khi
tin hnh lm th nghim n nay sn phm vn khng thay i v trng thi, mi v
nn khng cn b sung ph gia bo qun kalisorbat.
SV: L Th Qunh Nh
Trang 70
LUN VN TT NGHIP
3.6. Kt qu nh gi cm quan sn phm tr xanh chanh

mui dng huyn ph v khng huyn ph.
Summary
Groups
Dng khng huyn ph
Dng huyn ph
Count
51
51
Sum
63
90
Average
1.2353
1.7647
Variance
0.1835
0.1835
Anova
Source of Variation
Between Groups
SS
7.147
df
1
MS
7.1471
Within Groups
18.352
100
0.1835
Total
25.5
101
F
38.942
P-value
1.05927E-08
F crit
3.936
im trung b nh
2
1.5
1
0.5
0
Dng khng huyn ph
Dng huyn ph
Hnh 3.25: Biu kho st mc a thch ca hai sn phm tr xanh chanh

mui dng huyn ph v khng huyn ph
T kt qu F=38.942>F crit=3.936, mc a thch v 2 dng sn phm tr xanh
chanh mui dng huyn ph v khng huyn ph khc nhau mc ngha =0,05.
V sn phm c a thch l tr xanh chanh mui dng huyn ph.
SV: L Th Qunh Nh
Trang 71
LUN VN TT NGHIP
3.7. Kt qu nh gi cm quan ca php th cho im cht

lng sn phm tr xanh chanh mui
Bng 3.4: Bng h s trng lng
Tn
ch
tiu
H s
quan
trng
im
s
trong
0,7
Sn phm c, tch lp, si bt, nhiu cn, b hng
Sn phm vn c, rt nhiu cn l lng
Sn phm hi c, c cn l lng
Sn phm c t cn l lng
Sn phm trong, ng nht, khng vn c, khng bt

kh, mnh chanh mui t l lng (nu sn phm dng
huyn ph)
Sn phm trong, ng nht, khng vn c, khng bt

kh, c mnh chanh mui l lng (nu sn phm dng
huyn ph)
Sn phm c mu vng sm (hoc vng rt nht), mnh

chanh mui mu en (nu sn phm dng huyn ph), b
hng.
Sn phm c mu sm (hoc vng rt nht), mnh chanh

mui mu en (nu sn phm dng huyn ph)
Sn phm c mu hi sm (hoc vng rt nht), mnh

chanh mui mu nu sm (nu sn phm dng huyn
ph).
Sn phm c mu vng khng c trng, mnh chanh

mui mu nu sm (hoc nu nht) (nu sn phm dng
huyn ph).
Sn phm c mu vng hi nht, mnh chanh mui c

mu nu nht c trng (nu sn phm dng huyn ph)
Sn phm c mu vng c trng, mnh chanh mui c

mu nu nht (nu sn phm dng huyn ph), p mt,
hp dn.
Mu
sc
0,5
SV: L Th Qunh Nh
c im sn phm
Trang 72
LUN VN TT NGHIP
Mi
1,8
Sn phm c mi l kh chu.
Sn phm c mi l r rt, nng, hng, mt mi c

trng ca tr xanh v chanh mui.
Sn phm cn t mi thm c trng ca tr xanh v

chanh mui, nhng khng hi ha, thong mi l.
Sn phm c mi thm c trng ca tr xanh v chanh

mui, nhng khng hi ha.
Sn phm c mi thm c trng ca tr xanh v chanh

mui, tng i hi ha, to cm gic thch.
Sn phm c mi thm rt c trng ca tr xanh v

chanh mui, rt hi ha, to cm gic thch mnh.
V chua gt, v mn, ng gt, cht gt, v ca sn phm

hng
V chua gt, ng mnh, cht gt, khng v ngt, c ln

v l.
V chua ni tri, t ngt, ng gt.
V khng m , hi chua, hu v yu, cho cm gic

khng thch.
Sn phm c v chua, mn, ngt hi ha, c trng, v

cht d chu, hu v va phi.
Hi cc v ngt ca ng, mn ca chanh mui, v

chua va phi ca acid citric, v cht c trng ca tanin
trong l tr xanh, rt hi ha, hu v ko di.
Kho st trn 7 cm quan vin qua hun luyn, s im trung bnh sn phm t
c l 16,75 v vy sn phm tr xanh chanh mui t loi kh.
SV: L Th Qunh Nh
Trang 73
LUN VN TT NGHIP
3.8. Kt qu nh gi cm quan bng php cho im cht

lng th hiu
nh gi chung
Mu sc
9
8
7
6
5
4
3
2
1
Mi
Trng thi
Hnh 3.26: Biu th hin mc a thch ca sn phm

Nhn xt: Theo kt qu, sn phm tr xanh chanh mui t c cc ch tiu mc
thch tr ln. ng thi cho thy mu sc, trng thi, mi, v ca sn phm t
mc hi ha, iu ni ln cng thc phi trn cc nguyn liu l thch hp.
SV: L Th Qunh Nh
Trang 74
LUN VN TT NGHIP
CHNG 4: XY DNG TIU CHUN C S

4.1. Tiu chun c s
UBND Q8. TPHCM
Tn sn phm
TC02/2007LN
CNG TY TNHH L NH
A CH:180 CAO L,
PHNG 4, QUN 8,
TPHCM.
TR XANH
CHANH MUI
C HIU LC:
2/07/2013
c im: c sn xut hon ton bng nguyn liu t nhin do cng ty TNHH
L NH trc tip sn xut.
Tiu chun ny c xy dng da trn TCVN 7041:1002 ( ung pha ch sn
khng cn).
Q46/2007-BYT.
Q s 3742/2001/Q-BYT (Quy nh cc cht ph gia s dng trong thc phm).
4.2. Yu cu k thut
Ch tiu cm quan:
Bng 4.1: Ch tiu cm quan
Ch tiu
Trng thi
Mu sc
Mi
V
Tp cht
Yu cu
ng nht, khng tch lp, khng c cn. Sn phm dng huyn
ph th phi l lng trong mt khong thi gian m khng nh
hng n cht lng cm quan ca sn phm..
C mu vng t nhin ca nc tr xanh v chanh mui
Hng thm c trng ca tr xanh ha quyn vo hng thm du
ca chanh mui, khng ln mi l.
V cht, hu v ng nh c trng ca tr xanh, v mn ca chanh
mui, v chua ca acid citric v v ngt m ca siro.
Khng ln tp cht.
Ch tiu ha hc:
Thnh phn ha hc ca cc nguyn liu tr xanh, chanh, ng, mui, nc.
Ph gia: Acic citric INS:330, khng cht bo qun.
Khng c s dng acid v c (HCl, H2SO4, HNO3,) pha ch nc gii kht.
Khng c s dng cc cht ph gia ngoi quy nh ca B Y T.
SV: L Th Qunh Nh
Trang 75
LUN VN TT NGHIP
Bng 4.2: Gii hn ti a hm lng kim loi nng ca ung pha ch sn
khng cn theo TCVN 7041:2002
Stt
Tn kim loi nng
n v
Gii hn ti a cho php
Asen (As)
mg/l
0.1
Ch (Pb)
mg/l
0.2
Thy ngn (Hg)
mg/l
0.05
Cadimi (Cd)
mg/l
1.0
Ch tiu vi sinh:
Bng 4.3: Ch tiu vi sinh ca ung pha ch sn khng cn theo TCVN
7401:2002
Ch tiu
Gii hn ti a
Tng s vi sinh vt hiu kh, s khun lc trong 1 ml sn phm.
102
E.Coli, s vi khun trong 1 ml sn phm
Coliforms, s vi khun trong 1 ml sn phm.
10
Cl.Pefringens, s vi khun trong 1 ml sn phm.
Streptococci feacal.
Tng s nm men-nm mc, s khun lc trong 1ml sn phm.
4.3. Thnh phn sn phm

Nguyn liu chnh: Nc tr xanh 99%, ng 14%, nc chanh mui 1%, mnh
chanh mui 0,5%.
Ph gia thc phm: Pectin 0,19%, acid citric 0,17%.
SV: L Th Qunh Nh
Trang 76
LUN VN TT NGHIP
4.4. Thi hn s dng v bo qun

Su thng k t ngy sn xut.
Ghi ngay trn chai trn sn phm (ni d dng nhn thy nht).
4.5. Hng dn s dng v bo qun

Sn phm dng nc gii kht khng gas, ung lin, ngon hn khi ung lnh.
Bo qun ni kh mt, trnh trc tip nh nng mt tri.
4.6. Cht liu bao b

Chai thy tinh theo Q46/2007/BYT.
4.7. Tm tt quy trnh

Tr xanh trch ly lclm lnh phi trn ng ha rt chai thanh
trng lm ngui dn nhn bo n sn phm tr xanh chanh mui.
SV: L Th Qunh Nh
Trang 77
LUN VN TT NGHIP
CHNG 5: KT LUN
5.1. Quy trnh cng ngh
Dch siro
L ch
ti
Chanh
mui
Lm dp
95o, 20 pht
Trch ly
8-10oC
Lc, lm lnh
Xay th
Phi trn
3-5
Chai thy tinh sch
95oC, 15
ng ha
Chit rt
Thanh trng
Lm ngui
Dn nhn
Tr xanh
chanh
mui
Hnh 5.1: uy trnh sn xut tr xanh chanh mui
SV: L Th Qunh Nh
Trang 78
LUN VN TT NGHIP
5.2. Thng s k thut

T l tr:nc l 100g l tr/1 l nc
Nhit trch ly: 95oC
Thi gian trch ly: 20 pht
Nhit lm lnh: 8-10oC
Thi gian ng ha: 3-5 pht
Thi gian thanh trng: 15 pht
Nhit thanh trng: 95oC
5.3. Cng thc phi ch

Bng 5.1: Cng thc phi ch
Nguyn liu
Nc tr
Nc chanh mui
Acid citric
Pectin
Mnh chanh mui
T l
99%
1%
0,17%
0,19%
0,5%
5.4. Gi thnh sn phm

tnh chnh xc gi thnh ca mt chai sn phm th i hi phi i vo sn xut
thc tin. Lun vn ny c tin hnh quy m phng th nghim nn gi thnh
ch c th mang tnh cht tham kho.
Bng 5.2: Gi thnh sn phm
Nguyn liu
L tr xanh
Chanh mui
ng
Chi ph khc (in, nc, ph
gia, chai, np,..)
Tng
SV: L Th Qunh Nh
Khi lng
990g
15g
140g
Thnh tin
1188
600
2240
8000
12.028
Trang 79
LUN VN TT NGHIP
KIN NGH
Trong iu kin nghin cu c hn v thi gian v thit b, dng c nn
ti ch kho st mt s vn nht nh. c mt quy trnh cng ngh trong iu
kin sn xut cn tip tc nghin cu cc vn sau:
Kho st cc yu t nh hng n qu trnh trch ly, hm lng polyphenol,
cc cht chng oxy ha h tr, iu kin trch ly.
Thay th ngun nguyn liu tr khc nhau: tr en, tr , tr sy kh. Thay
th chanh mui bng chanh ti, chanh dy,
B sung cc hot cht sinh hc vo sn phm lm tng gi tr dinh dng,
gi tr cm quan nhiu cng dng cha bnh hn.
Kho st s nh hng ca thi gian trong qu trnh ng ha.
Nghin cu cch lm cho sn phm trong hn bng phng php ly tm.
Dng enzyme pectinaza tng hiu sut trch ly cc hp cht trong tr xanh.
SV: L Th Qunh Nh
Trang 80
LUN VN TT NGHIP
PH LC
SV: L Th Qunh Nh
LUN VN TT NGHIP
PH LC 1: O PH CA SN PHM
Dng c: S dng my o pH, bnh nc ct, giy cun, cc thy tinh.
Cch tin hnh: Ra sch in cc bng nc ct, lau kh bng giy thm, nhng
in cc vo dung dch mun o trong cc thy tinh. Khi thy gi tr pH hin trn
my khng thay i na th ghi nhn kt qu. Ly in cc ra khi dung dch cn
o, trng ra in cc bng nc ct, thm kh bng giy mm v cho in cc vo
dung dch KCl 3M tt my [5]
Kt qu xc nh pH sn phm
Ln 1
Ln 2
Ln3
Trung bnh
2,94
2,93
2,94
2,94
PH LC 2: O HM LNG CHT KH HA TAN

Nguyn tc: Tia sng i t mt mi trng (khng kh) vo mt mi trng khac
(cht lng) s b lch i, da trn lch ca tia sng ta c th xc nh c
kh ha tan.
Dng c: khc x k cm tay, khn giy, a khuy, bnh xt nc ct.
Tin hnh: trc khi o cn lau sch v lau kh mt knh. Dng a khuy nh
dung dch cn o ha tan, ly ra mt git nh vo mt knh, y np kn li, quan
st v c Bx qua ng knh bng vch phn chia vng ti v vng sng trn
thang o. Sau ra li knh bng nc ct v lau kh nh bng giy thm [5]
Kt qu xc nh hm lng cht kh ha tan trong sn phm 20oC
Ln 1
Ln 2
Ln 3
Trung bnh
13
14
14
13,9
PH LC 3: XC NH HM LNG VITAMIN C TRONG SN PHM

Nguyn tc: Acid Ascorbic (Vitamin C) l mt hp cht cha no c cha nhm
endiol. Acid Ascorbic b ph hy rt nhanh di tc dng ca cc cht oxy ha v
bn trong mi trng acid. Phng php da trn nguyn tc l Acid Ascorbic c
kh nng oxy ha kh thun nghch nh phn t ca n c cha nhm endiol.
V vy Acid Ascorbic c xc nh bng phng php chun vi KIO3/KI.
Dng c: Bnh nh mc, phu thy tinh, pipette, cc thy tinh, burette, Erlen.
SV: L Th Qunh Nh
LUN VN TT NGHIP
Cch tin hnh: Mu lng chuyn ngay vo bnh nh mc 100ml. Ly vo erlen 10
ml dung dch mu t bnh nh mc, thm vi git h tinh bt 1% v em nh phn
vi KIO3/KI 0,01N ti khi xut hin mu xanh en.
Tin hnh song song cc mu kim chng: Ht 10 ml dung dch HCl 1% thay cho
10 ml dung dch mu, thm vi git h tinh bt 1% v nh phn bng KIO3/KI
0,01N n khi xut hin mu xanh en [5]
Hm lng viatamin C trong mu th nghim c tnh bng cng thc:
X=
Trong :
X: Hm lng vitamin C (mg/100g)
a: S ml KIO3/KI 0,01N dng nh phn dch chit viatamin C
b: S S ml KIO3/KI 0,01N dng nh phn mu kim chng
100: Th tch bnh nh mc (ml)
m: Lng mu th nghim (g)
0,088: S mg Acid Ascorbic ng vi 1 ml dung dch KIO3/KI 0,01.
Kt qu hm lng vitamin C trong sn phm:
Lng mu: 10,53g
Phng trnh ha hc: KIO3+5KI+6HCl+3C6H8O63C6H6O6+6KCl+3H2O+6HI
Kt qu chun
V (ml)
Ln
Ln 1
Ln 2
Ln 3
Trung bnh
Hm lng viatmin C:X=
Th tch KIO3/KI nh
phn mu kim chng
0,3 ml
0,2 ml
0,25 ml
0,25 ml
Th tch KIO3/KI nh
phn mu tr xanh chanh
mui
0,5 ml
0,4 ml
0,6ml
0,5 ml
= 2,089 mg/100g
Nhn xt:
Tr xanh chanh mui l mt thc ung tt cho sc khe, hm lng vitamin C v
acid citric trong sn phm gp phn tng s vic thu hp cht chng oxy ha EGCG
SV: L Th Qunh Nh
LUN VN TT NGHIP
trong tr xanh bng cch tng ln acid tc th trong rut non lm tng tc dng
dc tnh vn c ca nhng nguyn liu thin nhin. V y l s kt hp khng
nhng ngon v mt cm quan m cn rt tt v mt sc khe.
PH LC 4: CH TIU NC CHANH MUI
Ch tiu nc chanh mui
Ch tiu
pH
Hm lng cht
kh (oBx)
Ln 1
3,78
20,2
Ln 2
3,75
20
Ln 3
3,74
20,1
Trung bnh
3,76
20,1
Xc nh cc ch tiu ca chanh mui nhm mc ch to thun li cho qu trnh

phi trn to gi tr cm quan cho sn phm. Chanh mui s dng c hm lng
cht kh t 20,1oBx, PH c gi tr 3,76.
PH LC 5: CC PHP TH NH GI CM QUAN
Php th so hng [9]
Php th tin hnh trn mt lot mu, ngi th c mi sp xp nhng mu ny
theo cng hay mc a thch ca mt tnh cht cm quan ca sn phm.
Php th cp i th hiu [9]
So snh mc a thch gia tr xanh chanh mui dng huyn ph v khng huyn
ph th hiu s thch dng no hn.
Php th cho im cht lng tng hp ca sn phm [9]
S dng nh gi tng qut mc cht lng ca mt sn phm so vi tiu
chun hoc so vi mt sn phm cng loi trn tt c cc ch tiu: mu sc, mi, v
v trng thi. Tnh trng cht lng ca mi ch tiu c nh gi bng im. Gi
tr im tng theo mc tng ca cht lng.
Ty theo sn phm v quc gia m thang im s dng khc nhau (thang
10,20,50, thm ch l 100). Cc ch tiu c vai tr i vi cht lng chung ca sn
phm mc khc nhau, cc gi tr cho c i vi mi ch tiu c nhn thm
mt gi tr tng ng gi l h s trng lng. Cc ch tiu c vai tr ln th c h
s trng lng cao hn. Vic xc nh h s trng lng cho mi ch tiu ca mi
loi sn phm l rt kh.
Cc h s ny thng c xc nh theo kinh nghim, phng php iu tra
kt hp vi chuyn gia trn c s thng k. Khi nh gi cht lng cm quan bng
SV: L Th Qunh Nh
LUN VN TT NGHIP
mt hi ng th im cht lng ca ch tiu no l im trung bnh ca mi
thnh vin nhn vi h s trng lng ca n.
Tng im ca cc ch tiu l im cht lng ca sn phm. im ny
quyt nh mc cht lng ca sn phm c nh gi. Vit Nam, phng php
nh gi cm quan sn phm thc phm thc hin theo tiu chun Vit Nam
TCVN3215-79. y l tiu chun s dng h im 20 xy dng trn mt thang
thng nht 6 bc 5 im (t 0-5) trong im 0 tng ng vi cht lng sn
phm b hng, cn t im 1 n im 5 ng vi mc khuyt tt gim dn.
im 5 sn phm coi nh khng c li v khuyt tt no, trong tnh cht ang xt,
sn phm c tnh tt c trng v r rt cho ch tiu . Tng h s trng lng ca
tt c cc ch tiu c nh gi cho 1 sn phm bng 4.
Cc mc cht lng
Mc
Tt
Kh
Trung bnh
im
18,620,0
15,218,5
11,215,1
Mc
Km
Rt km
Hng
im
7,211,1
4,07,1
0,03,9
Php th cho im th hiu:

Bit c mc a thch ca th hiu v cc ch tiu ca sn phm: Mu sc, trng
thi, mi, v.
SV: L Th Qunh Nh
LUN VN TT NGHIP
PHNG TH NGHIM PHN TCH CM QUAN

PHIU TR LI
(Php th th hiu)
H v tn:
Ngy th:
Bn nhn c 4 mu tr xanh-chanh mui c k hiu 372, 527, 337 v 245. Bn hy nm

v sp xp theo th t mu yu thch nht t cao ti thp. Mu thch nht c xp v tr
s 4. Mu khng thch nht c xp v tr s 1.
V tr
Mu
Nhn xt:

PHIU TR LI
(Php th cp i th hiu)
H v tn:
Ngy th:
Hai mu tr xanh-chanh mui k hiu 419 v 172 c gii thiu.

Tr li:
Mc a th ch
Cc k thch
Rt thch
Thch
Tng i thch
Khng thch cng khng ght
Tng i khng thch
Khng thch
Rt khng thch
Cc k khng thch
Mu 419
Nhn xt:..
SV: L Th Qunh Nh
Mu 172
LUN VN TT NGHIP

PHIU TR LI
(Php th cho im cht lng theo TCVN 321579)
H tn:
Ngy th
Sn phm:
Ch k:
Tr li:
Mu
Cc ch tiu
im s cht
lng
Nhn xt
Trng thi
Mu sc
Mi
V
Nhn xt:

PHIU TR LI
(Php th th hiu)
Bn hy cho im theo mc a thch ca bn i vi cc tnh cht ca sn phm theo thang
im t 1 n 9.
1-Cc k khng thch
2-Rt khng thch
3-Khng thch
4-Tng i khng thch
6-Tng i thch
Tin hnh cho im:
-
Ch tiu v mi:.(im)
Ch tiu v v:.(im)
Ch tiu v trng thi:.(im)
Ch tiu v mu sc:.(im)
Nhn xt:..
SV: L Th Qunh Nh
5- Khng thch cng khng ght

7- Thch
8- Rt thch
9- Cc k thch
LUN VN TT NGHIP

PHIU TR LI
(Php th cho im TCVN 321579)
Sn phm: Tr xanh chanh mui
Ngy th:
Tr li:
im s cht lng
Ch
tiu
Tng
Trung bnh
cha c
trng s
H s
trng
lng
Trung bnh
c trng
lng
T1 T2 T3 T4 T5 T6 T7
trong
32
4,6
0,7
3,22
Mu
sc
29
4,1
0,5
2,05
Mi
29
4,1
4.1
29
4,1
1,8
7.38
16,75
im cht lng
Kt qu: Sn phm xp loi Kh

Th k hi ng cm quan
Ch tch Hi ng cm quan
(Xc nhn)
(Xc nhn)
SV: L Th Qunh Nh
LUN VN TT NGHIP
PH LC 6: THI GIAN LNG CA MNH CHANH MUI KHI S
DNG BA LOI PH GIA
PECTIN
C(%)
Ln 1
Ln 2
Ln 3
Trung bnh (pht)
0,19%
13
14
12
13
0,21%
15
15
14
15
0,23%
14
17
15
17
0,25%
15
18
18
17
0,19%
13
15
14
14
0,21%
16
13
16
15
0,23%
15
15
15
15
0,25%
17
15
16
16
0,19%
16
12
14
14
0,21%
15
17
16
16
0,23%
17
17
17
17
0,25%
19
18
20
19
CMC
C(%)
Ln 1
Ln 2
Ln 3
Trung bnh (pht)
XANTHANGUM
C(%)
Ln 1
Ln 2
Ln 3
Trung bnh (pht)
SV: L Th Qunh Nh
LUN VN TT NGHIP
TI LIU THAM KHO
[1] Th.S Trn Kim Ngc_Gio trnh tin hc_H Cng ngh Si Gn.
[2] L Vn Vit Mn cng cng s_Cng Ngh ch bin thc phm_Nh Xut Bn
H Quc gia Tp.HCM
[3] Lu Dun cng cng s_Cc qu trnh cng ngh c bn trong sn xut thc
phm_Nh Xut Bn Gio Dc.
[4] Ng Xch Lin_Gio trnh C Ph-Ch-Ca cao_ H Bch Khoa, tp.HCM
[5] Gio trnh ha hc thc phm_H Cng ngh Si Gn.
[6] Ngc Qu_Cy ch Vit Nam-sn xut-ch bin-tiu th_Nh Xut Bn
Ngh An.
[7] B Y T-Cc qun l Cht lng V sinh An ton thc phm (2001), Ban hnh
theo Quyt nh s 3742/2001/Q-BYT_Quy nh danh mc cc cht ph gia c
php s dng trong thc phm_Nh Xut Bn H Ni.
[8] ng Hnh Khi (1983)_Ch v cng dng_Nh Xut bn Khoa hc v K
thut.
[9] H Duyn T_K thut phn tch cm quan thc phm_Nh Xut Bn K tht
H Ni, 2006.
[10] KS. Hong Ln Huynh_Cm nang tiu chun thc phm_Trng H Cng
Ngh Si Gn.
[11] ng Th Anh o_K thut bao b thc phm_Nh xut bn gio dc, H
quc gia tP. H Ch Minh
[12] Mt s trang wed:
1.http://chesuoigiang.vn
2.http://chexanh.net
3.http://chexanh.net
4. http://vi.wikipedia.org
5.http://www.thuocdongduoc.vn
6.http://www.amthuc365.vn
8. Updatebook.vn
9.Tailieu.vn
SV: L Th Qunh Nh

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LI CM N

hon thnh bi lun vn ny, em nhn c s hng dn, gip v

TP.HCM, thng 07 nm 2013

NHN XT CA GIO VIN HNG DN

NHN XT CA GIO VIN PHN BIN

1.3. M t sn phm theo HACCP ................................................5

2.2. Phng php nghin cu ......................................................37

2.3. Bao b ......................................................................................48

2.4. Marketing ...............................................................................50

2.4.3. Chin lc chiu th ................................................................................... 52

CHNG 3: KT QU V BN LUN .................................54

3.3. Kho st t l phi ch ..........................................................62

3.4. Kho st hm lng ph gia to nh ..................................65

3.5. Kt qu kho st thi gian bo qun ...................................69

4.2. Yu cu k thut ....................................................................75

4.7. Tm tt quy trnh ..................................................................77

Bng 4.1: Ch tiu cm quan ................................................................................... 75

CHNG 1: PHN TCH TNG

1.2. Tnh kh thi

Sn phm tr xanh-chanh mui vi s kt hp mi m t chit xut thin

Cng ty c phn sa Vit Nam [12]

a im:36-38 Ng c K, Qun 1, Tp.HCM

1.3. M t sn phm theo HACCP

Tr xanh chanh mui

Trn nhn ghi r: Tn, a ch cng ty, tn sn phm, th

Ch tiu cht lng sn phm [10]

Tng s vi sinh vt hiu kh, s

E.coli, vi khun/ml, khng ln

CHNG 2: NGUYN LIU - PHNG PHP NGHIN CU

Hnh 2.2: t tr xanh

Tn khoa hc l Camelia Sineusis, thuc h Theacae, kh hn, v kh cam,

Hnh 2.3: i tr xanh

2000 2005 2010

Hnh 2.4: Din tch sn lng ch kh

Thnh phn ha hc:

Hnh 2. : Cng thc cu to

Hnh 2.6: Cng thc cu to Cafein

Gi tr ca cy ch trong i sng [12]

Tr l mt thc ung ph bin vo hng th hai trn th gii (ch sau nc

Hm lng bnh t (tnh bng % khi lng)

Mi l ch t ti khi giao nhn phi: ti, sch, khng b dp nt i ngt. Trc

Chanh l loi cy c trng lu

Thnh phn ha hc:

Cy chanh thuc h Cam qut l cy qu rt ph bin nc ta v trn th

Hnh 2.8: Chanh nm

Hnh 2.9: Chanh v mng

Gi tr ca qu chanh trong i sng

Chanh l loi thc n, nc ung rt ph bin, qu v l chanh l gia v ht

Chanh mui v tc dng dc l [12]

Gii thiu v chanh mui.

Tng s vi sinh vt hiu kh: di 100 con/ml.

Bng 2.3: Ch tiu cm quan ng sacchrose theo TCVN 6958-01

Bng 2.4: Cc ch tiu l-ha ca ng tinh luyn

Cht lng ng tinh

D lng SO2, ppm, khng ln hn 7.

Mui l mt gia v quan trng hng u

Mui It tinh ch Mui It phi nc

Kh ri, sch, khng c tp cht l.

Khng mi, v mn ca mui n.

C ht, mm, khng

Acid Citric (E330)

Cng thc cu to:HOOC-CH2-C(COOH)-CH2-COOH

ng dng trong thc phm:

CMC (E466) [7]