1

GII THIU CHUNG

Bnh pa l mt trong nhng c sn c ngun gc t Sc Trng. Bnh pa c lm
bng bt m, su ring, lng trng vt mui. Pa l m c ca ngi Triu Chu (ngi
Tiu) ca t (bnh), c ngha l bnh. i khi bnh pa cn c gi l bnh lt da.
Bnh pa l mt loi bnh do mt s ngi Minh Hng di c sang Vit Nam t th k
17 mang theo lm lng thc i xa. Trc y, vic lm bnh pa hon ton mang tnh th
cng v phc v cho nhu cu ca tng gia nh. n u th k 19, ngi u tin lm bnh
pa kinh doanh v truyn ngh cho con chu sau ny l ng ng Thun sinh sng lng
Vng Thm (nay l x Ph Tm, huyn M T, tnh Sc Trng). Cc l bnh pa tp trung
nhiu x Ph Tm, huyn M T.
Bnh pa ngy trc cng kh n gin, v ngoi lm bng bt m c nhiu lp da mng
bao ly phn nhn, lp da ngoi dy thng in ch, nhn lm bng u xanh v m heo
ch khng c lng trng mui v cc loi thnh phn khc nh hin nay. Do th hiu ca
ngi tiu dng m cc l bnh mi thm cc thnh phn hng liu khc nh su ring,
khoai mn, lng trng mui...

Hnh 1.1. Sn phm bnh pa



2

1. NGUYN LIU
1.1. BT M
1.1.1. Thnh phn ha hc
L ngun lng thc chnh ca hn dn s th gii, v l ngun nguyn liu quan
trng trong ngnh cng nghip thc phm. S d bt m c gi tr s dng cao nh vy l
do c im v thnh phn ha hc ca bt m khc vi cc loi bt khc
Bng 1.1. Thnh phn ha hc trung bnh ca bt m* s dng trong CNSX bnh ngt
Protein, % Glucid, % Lipid, % Tro, %
8.2 78.5 0.86 0.39
(*) Thnh phn ha hc trn tng ng vi m ca cc loi bt m l 12%
Thnh phn quan trng nht trong bt m l protein. Protein ca ni nh chia lm
hai nhm chnh: nhm tan trong nc gm albumin, globulin v nhm khng tan trong
nc gm gliadin v glutenin. Albumin v globulin l nhng protein ca mng t bo ht
v t bo cht, chng tham gia vo cu trc t bo nhng khng tham gia vo cu trc
khi bt nho. Gliadin v glutenin, cn gi l gluten protein, chim khong 85% hm
lng protein ca bt m, l protein d tr cho s pht trin ca ht sau ny. t bit, khi
chng ht mt lng nc nht nh s trng ln v c tnh do, n hi. Gluten c
mu sng xm, n hi, gin t cao (khong 2.5 gluten c th gin ti 8-10cm).
Chnh nh gluten m bt m c th ch ra rt nhiu loi bnh nh: bnh m, cc loi bnh
xp, m si, nui
Trong thnh phn bt m, glucid (carbonhydrate tng) chim hm lng ln nht.
Chng bao gm nhng phn sau:
Tinh bt : l thnh phn chnh yu ca bt m chim khong 75-80% khi lng
cht kh. n v cu trc vt l ca n l ht tinh bt, c chia lm hai loi:
loi ht hnh cu tng i nh, ng knh nh hn 15m, chim 88% v s
lng ht nhng ch chim khong 7% v trng lng tinh bt, loi ht hnh ht
u ln hn, c dng knh t 15-35 m, chim 12% v s lng v 92% v
trng lng. Cc ht cha amylose v amylopectin, trong amylose chim
trung bnh khong 26% hm lng tinh bt la m ( Lineback,1984).
3


Polysaccharidekhc nh cellulose, hemicellulose, pentosan. Trong cellulose
ch chim mt lng nh do n l thnh phn chnh ca cu trc v ht v b loi
mt phn ln ra khi bt m trong qu trnh xay nghin ht thnh bt.
Hemicellulose l mt thnh phn cu to thnh t bo, c tnh kim, khng ng
nht. N bao gm polyme ca hexose (mannose v galactose), pentose (xylose v
arabinose) v axit uronic( Pomerans, 1985). Pentosan l polyme ca pentose
v methyl pentose, gm hai nhm: pentosan tan trong nc v pentosan khng
tan trong nc. Nhm pentosan tan trong nc ch chim t hn 1% khi lng
bt m nhng li c ngha quan trng n c tnh lu bin ca khi bt nho.

ng : chim t hn 2% khi lng bt, bao gm cc trio, oligosaccharide v
mt lng nh glucose, frutose, sucrose, maltose.
Lipid ca bt m chim khong 1-2% khi lng ni nh la m.Chng c chia
lm hai nhm: nhm lipid khng phn cc ( triglyceride- chim phn ch yu, steryl
este, axid bo t do, diglyceride, sterol, monoglyceride), nhm lipid phn cc: cc
glycolipid (nh digalactosyl diglyceride) v cc photpholipid (nh lysophosphatydyl
choline, phosphatydyl choline- lecithine)
Hm lng khong trong ni nh ca ht ch khong 0.3%, cn trong bt m th kh
thp, trong nhiu nht l P, K tip theo l Mg, Ca, mt lng nh Fe v cc nguyn t
khong khc (Macmasters et al., 1974),cn hm lng vitamin trong bt m : c cha 1 t
thiamin, niacin v riboflavin.
1.1.2. Vai tr
Bt m l nguyn liu quan trng trong cng ngh sn xut bnh bi nhng tnh
cht c bit ca n. Trong bnh pa, n l nguyn liu chnh ca bt v, ng vai tr
chnh trong vic nh hnh bnh v to nn tnh c trng ca bnh.
1.1.3. Bo qun
Bt ni chung l sn phm dc nghin nh t nguyn liu ht. Do vy m cc tnh
cht l ha cng nh sinh ha ca bt khc so vi ht,do nghin nh nn bt b mt lp
4

bo v, b mt tip xc tng gp bi. Cc tnh cht nh kh nng ht m, hp ph mi l,
axittng ln nhanh. Chnh v th trong qu trnh bo qun, cc bin i bt li bt
xy ra nhanh hn so vi ht nh s pht trin ca nm mc, s oxi haV th , phng
php bo qun bt, ch kim tra cht lng, bao gi cn khc khe hn so vi ht.
Cn lu khi bo qun bt: chn loi kho cch m, cch nhit tt , phi st trng v
v sinh kho tht sch trc khi xp bao, khng c xp bao bt trc tip xung st nn
v st tng m phi c bc g k cao hn nn 0.2m v cch tng t nht 0.5m. Khng
nn bo qun bt chung vi cc loi ht v sn phm ch bin khc. C mi thng, o
bao 1 ln trng hin tng nn cht, kt mng bao di. Cc bao c xp chng 3
hoc chng 5.

1.1.4. Tiu chun la chn
Theo TCVN 4359 1996
Ch tiu ha l
tro : khng ln hn 0.75% .
axit ca cc axit bo 50 mg KOH cn dng trung ha axit bo t do
trong 100gr bt tnh theo cht kh.
Protein: hm lng protein ( N x 5.7) khng thp hn 7% tnh theo cht kh
m ca bt khng vt qu 15.5% m/m (khi lng/khi lng)
C ht khng nh hn 98% lng bt lt qua ry c kch thc 212 millimicron
(N-70)
Ch tiu cm quan
Mu sc: trng hoc trng ng c trng .
Mi: mi bt t nhin, khng hi, khng c mi l .
V: khng mc, chua, ng, v l.
Trng thi: bt mn, khng c sn, khng c su mt.
Hin nay trn th trng c rt nhiu thng hiu bt m vi cht lng khc nhau.
C nhiu cch phn loi bt m, trong c phng php phn loi theo hm lng v
cht lng gluten trong bt. Ch tiu ny thng t l thun vi hm m ca bt. Khi
lng chn bt m lm nguyn liu sn xut bnh pa, chng ta nn chn loi c hm
5

lng gluten 8-10% khng nn qu thp s lm cho v bnh cng, d gin, b hoc qu
cao s lm cho v bnh dai, d ht m lm mm v, gim gi tr cm quan ca bnh.
1.2. U XANH
1.2.1. Thnh phn ha hc
i vi cy trng thu ht ni chung v cy u xanh ni ring, nh gi cht lng
ht c thc hin bng nhng phn tch thnh phn ho sinh trong ht nh: hm lng
protein, lipid, ng, thnh phn amino acid, hm lng v hot ng ca cc enzyme
trong ht giai on ny mm...Trong , hai thnh phn quan trng c nh hng ln
n cht lng ca ht v s pht trin ca cy l protein v lipid.
u xanh c s dng di dng ht l nguyn liu cho nhn. Thnh phn dinh
dng ca ht u xanh th hin bng sau .
Bng 1.2. Thnh phn ha hc ca u xanh c v
Thnh phn T l % khi lng
Nc 14
Protein 23.4
Lipid 2.4
Glucid 53.1
Cenllulose 4.7
Khong 2.4

Protein
Protein thc vt ni chung v protein u xanh ni ring l ngun cung cp m d
tiu ho cho con ngi v mt s vt nui. Trong ht u xanh, cc phn t protein chim
khong 23 - 28% v c chia thnh hai nhm: nhm protein n gin v nhm protein
phc tp.
Khng nh bt m, protein ca u xanh ch yu c 3 loi : albumin 4% , globulin
67%, glutelin 29%.Chnh v th m u xanh khng c kh nng to cu trc v kt dnh
nh bt m .
6

Chc nng chnh ca protein d tr l cung cp amino acid v nit cho qu trnh ny
mm ca ht. Protein u xanh c cha y cc tnh cht chung nht ca protein.
Ngoi ra, protein u xanh cn c mt s tnh cht ring bit nh kh nng ht nc v
du to nh tng, kh nng ho tan trong nc. l mt trong nhng yu t quan
trng trong nghin cu v cng ngh sn xut cc sn phm t u xanh.
Protein u xanh c nh gi l c cht lng tt do c cha y cc amino
acid khng thay th v hm lng ca chng tng i trng vi tiu chun dinh dng
dnh cho tr em do t chc nng lng th gii (FAO) v t chc y t th gii (WHO)
a ra .
Glucid
Nhn chung cc loi u xanh giu glucid (ch yu l tinh bt) , protein vi hm
lng cc acid amin khng thay th tng i y v t lipid.
Thnh phn chim t l cao nht v c gi tr khai thc nht trong u xanh chnh l
glucid. Glucid ca u xanh ch yu l tinh bt c t l amylose tng i cao ( 45-
50%), v th n c s dng lm nguyn liu lm bnh v cc thc phm ch bin khc.
Trong nhn bnh pa u xanh - su ring - trng vt mui , u xanh cng vi ng
la hai nguyn liu chnh to nn hng v c trng cho bnh.
Lipid
Lipid l nhng hp cht hu c c trong t bo sng, khng ho tan trong nc
nhng tan trong cc dung mi hu c khng phn cc nh ether, petroleum ether,
benzen... Lipid cng l thnh phn cu to quan trng ca mng sinh hc, l ngun d tr
nhin liu cung cp nng lng cho c th.
Lipid cng vi protein v polysaccarid cung cp nng lng cho s ny mm ca ht.
Tuy hm lng lipid trong ht u xanh chim t l thp (trung bnh khong 1,3%),
nhng li l mt ch tiu quan trng nh gi phm cht v kh nng bo qun ht .
1.2.2. Tnh cht
u xanh c tnh mt , v ngt , khng c, c tc dng thanh nhit gii c .
7

Trong u xanh c cht isoflavone ging oestrogen. Hormon thc vt ny gip iu
chnh cn bng kch thch t, gip tng sinh lc. Cc nh khoa hc Southamton chng
minh rng hot cht nm trong v u xanh gip khng ch vi khun gy bnh sng trn
thnh rut tha nn c tc dng phng nga vim rut tha.
u xanh l loi thc n nhiu Kali , t Natri. Ngi thng xuyn n u xanh v
ch phm ca n huyt p s thp. Trong u xanh cn c thnh phn h huyt m hu
hiu gip cho c th phng chng x cng ng mch v bnh cao huyt p ng thi c
cng hiu bo v gan v gii c.

1.2.3. Bo qun
Cc loi u rt kh bo qun v u l mi trng cho cc loi su mt ph hoi .
Nu mi trng bo qun khng tt ( nhit cao, m cao) th du s b sng (hin
tng ha gi ) lm gim cht lng u .
Mun bo qun u trong mt thi gian di , yu cu trc tin l cht lng ban
u ca u phi tt khng su mt c m an ton. Bo qun u vi s lng ln
nht thit phi bo qun kn trong kho . Kho bo qun phi kh ro, sch s , thong
mt,khng c bo qun u xanh trong cng mt kho vi cc hng ha khc, c th
lm nh hng n cht lng u . Cc bao c cht xp cch mt t t nht 20cm ,
cch tng t nht 50cm.
1.2.4. Tiu chun la chn
u xanh phi tha mn cc yu cu chung ca nguyn liu ch bin thc phm
(61-TCVN-10-85).
Cc ch tiu cm quan
Ht phi kh sch , khng su mt, mc , dp nt qu qui nh.
Khng c ln cc ht khc.
Mu sc , mi v bnh thng c trng cho ht u xanh ch bin kh.
Ch tiu ha l
m % 14 .
Tp cht % 01 , 0


8


Hm lng cht kh 86%

d dng cho vic chun b nhn bnh dng u xanh loi b v v sy kh. Nu
u b c nt th tn hao thnh phn dinh dng l kh ln.
1.3.TRNG VT MUI
1.3.1. Hnh dng tnh cht
Bnh thng trng c dng hnh ellipse, t l gia chiu di v chiu rng 1,13 1,67.
Mu sc ca v trng t trng n trng xanh hoc hi nu . V trng lng ca trng
ph thuc vo nhiu yu t : ging , tui gia cm , ch dinh dng
Trng lng trung bnh 60 80 g / trng .
T trng t 1,078 1,096 .
1.3.2. Thnh phn ha hc
Trng l thc phm giu dinh dng v nng lng nn c s dng ph bin trong
ch bin thc phm cc loi bnh m, bnh ngt, bnh hp Trng cu to t ba thnh
phn ch yu: v trng, lng trng, lng vi cc thnh phn sau:

Bng 1.3. Bng so snh thnh phn khi lng ca trng vt ti v trng vt mui
(Theo Thammarat Kaewmanee , Soottawat Benjakul , Wonnop Visessanguan )
Thnh phn Trng ti Trng mui
7 ngy 14 ngy
Tng khi lng trng (g)
Lng trng (%)
Lng (%)
V v mng v trng (%)
65.732.73
54.731.68
33.941.65
10.870.72
68.223.04
1.81
28.852.131
11.100.69
68.891.44
1.74
25.881.59
10.870.63



9

Bng 1.4. S thay i ca thnh phn trng ti v trng mui nhng khong thi
gian mui khc nhau (Theo Thammarat Kaewmanee , Soottawat Benjakul , Wonnop
Visessanguan )
Thnh phn (% khi lng ti)
m Protein Lipid Tro Mui
Trng ti
Nguyn tri
Lng trng
Lng

71.77 0.78
87.72 0.62
43.51 0.52

11.8 1.15
10.5 0.14
16.0 0.48

13.52 0.14
0.03 0.012
37.25 0.16

1.17 0.02
0.74 0.01
1.59 0.11

0.33 0.00
0.39 0.07
0.45 0.04
Trng mui (7 ngy)
Lng trng
Lng mm
Lng cng

85.19 0.59
39.85 0.28
26.57 1.51

10.1 0.05
16.7 0.35
19.5 0.90

0.03 0.02
38.39 1.19
47.59 2.74

3.02 0.10
1.91 0.11
2.28 0.01

3.96 0.10
0.54 0.20
0.67 0.07
Trng mui (14 ngy)
Lng trng
Lng mm
Lng cng

83.59 0.68
36.21 2.44
20.05 0.29

9.55 0.12
17.6 0.56
21.3 0.65

0.05 0.014
44.32 1.40
53.71 0.39

4.04 0.18
2.20 0.01
2.45 0.09

6.90 0.20
0.84 0.15
0.87 0.10

V thnh phn v gi tr dinh dng , trng mui cha y cc thnh phn ca
trng ti . Tuy nhin sn phm trng mui c mt s c im khc bit r nt :
m
Hm m ca lng trng trng mui thp hn so vi trng ti khong 1 3%. Tuy
nhin trong qu trnh bo qun , hm m trong lng trng trng c th tip tc gim do s
bc m ca trng .
10

Hm m ca lng trng mui sau khi ngm gim xung nhanh , cn khong 27%.
S d c hin tng ny l do s chnh lch nng mui gia lng v lng trng .
Nc t trong lng s t khuch tn vo trong lng trng . Tuy nhin trong qu trnh
bo qun , m tip tc gim xung cn khong 23 25%.
Mui
Trng va qua cng on mui th hm lng mui trong lng trng rt cao , khong
5,5%. Tuy nhin do s chnh lch nng mui gia lng trng v lng nn mui
tip tc di chuyn vo lng lm tng hm lng mui trong lng ln khong 3% v
lng trng khong 4%.
m tng
c bit hm lng m tng trong lng tng ln rt cao . Sau khi qua giai on
ngm, hm lng m tng khong 23% , l do lng b mt nc lm tng hm lng
cht kh .
Cu trc , mu sc , mi v
Di tc dng ca mui lm ph v cc lin kt gia protid vi nc nn lm mt
nc trong t bo , v vy to nn mt cu trc c trng ca trng mui . Do s mt m
trong lng lm tng hm lng cc sc t : carotene , xanthophyll , flavin to nn
mu sc hp dn ca trng vt mui . Ngoi ra , mui cn to mi v c trng cho sn
phm .


Hnh 1.2. Trng vt mui c lm chn

11

1.3.3. Vai tr
Khi dng trng lm nguyn liu nhn bnh pa, ta ch s dng lng trng vi
cc yu cu nht nh v rn chc v mi v to hnh ti a cho nhn. V th, ngi
ta s dng trng mui l trng vt mui.
Trng vt mui l sn phm ca qu trnh mui trng vt ti bng phng php
t (dng nc mui) hoc phng php kh (mui tro). Trong qu trnh mui trng, do
p sut thm thu c to ra bi s chnh lch nng cht tan gia bn trong v bn
ngoi trng nn xy ra cc hin tng :
Thot nc t bn trong trng ra ngoi, lm hm lng nc bn trong rut
trng gim dn.
Khuch tn mui n v cc thnh phn tan khc c trong tro i vo bn trong
qu trng .
Kt qu l lng trng b teo, lng c li v chng khng cn in y
c phn bn trong qu trng. Sau 7 10 ngy vi trng hp trng mui
nc, 20 25 ngy i vi trng hp trng mui tro (kh), khi cm lc qu
trng s nghe ting xc xch pha trong. Lc ny, phn bn trong ca qu
trng c v mn v cc hng v khc c trng cho trng mui.

Cng nh bnh trung thu v mt s loi bnh khc, nhn bnh pa c lng trng
vt mui, to mi c trng cho nhn bnh v lm tng gi tr cm quan, dinh dng cho
sn phm. S lng lng trng s dng c th thay i theo s thch v khi lng
bnh, nhng thng thng th mt lng trong mt bnh.

1.3.4. Bo qun
Trng vt mui l mt trong nhng sn phm ch bin t trng gia cm ( trng vt )
v c th bo qun trng trong 40 45 ngy iu kin thng , tnh t ngy chn .
C hai loi trng vt mui : loi trng vt mui bng tro v mui bng nc mui
(mui thng) . Thng thng trn th trng ch thy loi trng vt mui tro do loi ny
c hng v tt hn v c mt lp v ( l hn hp ca t st , tro , mui) kh dy
12

(khong 3 5 cm) bao bc bn ngoi qu trng , nn d dng cho vic vn chuyn , bo
qun hn . Tuy nhin trong trng hp sn xut bnh pa , ta ch ng s dng loi trng
vt mui thng .
Mui trng bng tro
Tro rm r hay tro bp u dng c , qua cng on sang c kch thc
ng u v mn va phi . Ta thm vo t st tng kt dnh . Cho
dung dch mui 26% vo hn hp tro t st vi t l l 5 : 3 , nho trn u
ri bc trng . Sau khi bc xong , ln thm mt lp tro kh chng chnh ,
xp vo ni kh ro , thong mt , sau 20 25 ngy th dng c . Trng
bc tro c th bo qun c trong khong 40 45 ngy .

Mui trng bng nc mui
Ha tan mui vo dung dch sao cho n nng bo ha ( khong 26%) , c
th p dng phng php dn gian : th ht cm ngui vo dung dch , ht
cm ni ln trn l c . Chn trng ti c cht lng tt , khng b dp
v, cho trng vo bnh cha , ln cht ri nc mui ln cho ngp trng
(khong 10 12 cm) , trng khng c ni ln mt nc . Bnh cha ni
kh ro , thong mt , trnh nh sng mt tri . Sau 7 10 ngy trng c th
s dng c .

1.3.5. Tiu chun la chn
Lng trng vt mui dng lm nhn bnh pa cn tha mn cc yu cu sau :
Chn loi trng vt mui c cht lng tt m bo cht lng cho nhn bnh,
khng nn chn trng cha chn v lng trng cha t rn v v nh
yu cu .
c mu sc nhn p , ph hp vi a phn s thch ca ngi tiu dng ,
thng dng loi trng vt mui c lng mu vng cam , cn loi c mu
thng s lm mu nhn ti i , gim gi tr cm quan cho bnh .
Hm m trong lng 30%
Hm lng mui trong lng 3%
13

Hm lng m tng 23%
Hm lng cholesterol 320mg/trng

1.4. SU RING
1.4.1. Phn loi
Gii (regnum): Thc vt (Plantae)
B (ordo): Cm qu (Malvales)
H (familia): Cm qu (Malvaceae)
Phn h (subfamilia): D (Helicteroideae)
Chi (genus): Su ring (Durio L.)
Trong s ba mi loi c bit n ca su ring, cho n nay chn loi c xc
nh sn xut qu n c. Tuy nhin, c nhiu loi hoa qu m cha bao gi c
thu thp hoc m t ng v c kh nng l loi khc vi qu n c vn tn ti. Chn
loi su ring n c hin ang c bit n l:
Durio zibethinus , loi ny c trng ph bin Vit Nam v c chn s
dng trong quy trnh sn xut bnh pa .
Durio dulcis
Durio grandiflorus
Durio graveolens, cn gi l durian burung, durian kuning, durian merah, durian
otak udang galah, tabelak hay red-fleshed durian. L cy ln cao n 50 m. V
mu vng cam, bao ph bi gai di khong 1 cm. Qu ngt, tht mu thm v
c mi thm ca hnh nhn rang. D. graveolens ging nh D. dulcis nhng qu
ca n s m ra trong khi n vn cn nm trn cy v tht c mu sm, trong
khi cc qu D. dulcis khng m v tht c mu vng sm. Durian suluk, cng gi
l durian siunggong, l mt ging lai t nhin gia D. zibethinus v D.
graveolens, v vn gi c hng v v kt cu ca D. zibethinus vi v caramel
chy ca D. graveolens. Durian simpor c hng v nh, gai mu vng l mt loi
khc ca D. graveolens.
Durio kutejensis
14

Durio lowianus, cn gi l durian duan. L cy ln cao 50 m, hoa mu v thon
di. Tri hnh oval c gai mu vng.
Durio macrantha
Durio oxleyanus cn gi l durian sukang, durian beludu, isu hay kerontangan. L
cy ln cao 40 m. N to qu nh, trn, mu xm xanh vi gai ln, cng, hnh
chp, hi cong. Tht c mu vng, mn v ngt.
Durio testudinarum cn gi l tortoise hay kura-kura durian. L cy trung bnh
cao khong 25 m. L mt loi t th phn, n t bin i, v c mt ma hoa ko
di. Tht qu ca n mu vng nht v c mi thm mnh hn cc loi khc ca
su ring.

Phn cn li ca loi, khng c xc nh sn xut qu n c l:
Durio acutifolius (Mast. & Kosterm.) : sng Kalimantan v Sabah.
Durio affinis (Becc.): sng West Kalimantan v Sabah.
Durio beccarianus (Kosterm. & Soegeng.): sng West Kalimantan.
Durio bukitrayaensis (Kosterm.)
Durio burmanicus (Soegeng.)
Durio carinatus (Mast.): sng bn o Malaysia, Borneo.
Durio crassipes (Kosterm.): sng Tenom v vng Sipitang ca Sabah.
Durio excelsus (Korth. & Bakh.): sng Kalimantan.
Durio griffithii (Mast. & Bakh.): sng bn o Malaysia, Sumatra, Borneo.
Hu ht cc ging cy trng c mt tn chung v mt s m bt u vi D. V d,
mt s loi ph bin l Kop (D99); Chanee (D123); Berserah hoc Green Durian hay
Tuan Mek Hijau (D145); Kan Yao (D158); Mon Thong (D159); Kradum Thong; khng
c tn chung: D24 v D169. Mi ging c mt hng v v mi khc bit.

1.4.2. Thnh phn ha hc
Su ring l mt loi tri cy c gi tr calorie, t l cacbohydrate, protein, lipid, cht
khong u rt cao so vi cc tri cy khc tuy hm lng vitamin ch trung bnh.
15

Bng 1.5. Thnh phn ha hc ca su ring (Durio zibethinus) tnh trn 100g phn
n c (b 68%: v v ht)
Thnh phn Hm lng
Thnh phn c bn
Nc 64,99 g
Nng lng 147 kcal
Protein 1,47 g
Tng lipid 5,33 g
Glucid 27,09 g
Cht x 3,8 g
Khong cht
Ca 6 mg
St 0,43 mg
Mg 30 mg
P 38 mg
K 436 mg
Na 1 mg
Zn 0,28 mg
Cu 0,207 mg
Mn 0,324 mg
Vitamin
Vitamin C, ascorbic acid 19,7 mg
Thiamin 0,374 mg
Riboflavin 0,2 mg
Niacin 1,074 mg
Pantothenic acid 0,23 mg
Vitamin B6 0,316mg
Vitamin A, IU 45 000 IU
Vitamin A, retinol 5 000 g

16

T hp mi hng su ring
Cc este chim t s ln nht trong cc hp cht d bay hi (49 - 58%) trong
phn ln l ethylpropanoat v ethylputanoat l nhng cht nng mi nht trong s
nhng cht khng cha lu hunh. C 7 ester khng bo ha l ethyl (E)-but-2-
enoat, ethyl (E)-2-methylbut-2-enoat v nhng cht him thy : ethyl(Z, Z)-, (E,
Z)-, (E, E)-deca-2, 4 dienoat, ethyl(3Z, 6Z)-decadienoat v ethyl (E, E, Z)-
decatrionat. Mi hng m ngo ngt ca su ring ch yu to thnh t cc
loi ester ny. Chim hm lng t hn l cc hp cht thuc loi hydroxy ceton,
nhiu nht l 3-hydroxy butan-2-on.
Hai hp cht 2-hydroxy pentan -3-on v 2-hydroxy pentan -2-on, chim t l nh
nht, l cht ca hng thm c ph, yaourt, ph mai v gan heo nu chn.
Nhng hp cht lm cho mi su ring kh ngi
4 ester c cha lu hunh: S-ethyl thioacatate, S-propyl thioacatate, S-propyl
thiopropionate v ethyl methyl thio acetate
4 thiol ancol: methan thiol, methan thiol, propan thiol v 1-(ethylthiol) ethan thiol
3 hydrocacbon: cis v trans-3, 5-dimethyl-1, 2, 4 trithiolan v 2, 4, 6 trimethyl-1,
3, 5-trithian
10 sulfite: diethyl, dimethyl, ethyl propyl sulfite, methylethyl, methylpropyl, ethyl
hydro disulfite, diethyl, methylethyl, ethylpropyl trisulfite v diethyltetrasulfite.
T ht su ring chit c khong 65,4% du, du ny cha mt s cc acid bo c
vng cyclopropan c kh nng ngn gy v sinh khi lin kt vi protein to nn. Du su
ring c cha nhiu nht l steraric 45,84%, palmitic 26,75%, oleic 14,95%, linoleic
12,46%. c bit acia arachidie c nhiu trong v qu ma h.
Qu su ring cn cha vitamin, flavanol, acid caffeic cng vi nhng cht antihistamin
bn nhit. T v qu ngi ta chit xut c mt s polysacharide c kh nng c
ch hot ng ca hai chng vi khun Staphylococcus aureus, Eacherichia coli v 2
chng nm men Candida albacans, Saccharomyces cerevisiae.




17

1.4.3. Vai tr
Trong sn xut bnh pa , su ring l thnh phn quan trng gp phn to nn hng
v c trng phn bit cc loi bnh pa vi nhau v rt c ngi tiu dng a
chung .
T l su ring s dng ty thuc vo cht lng ca su ring ( cng mi) ,
cng nh cng thc ca tng nh sn xut . Vi su ring ti , hm lng s dng thng
thng khong 6-7% so vi tng khi lng nguyn liu t mi thm hp dn . Hin
nay , trn th trng c tinh du su ring tng hp ; c th s dng kt hp vi su
ring bo qun ng lnh khi phc li hng ban u .
1.4.4. Bo qun
Hin nay , vi yu cu v nguyn liu cho sn xut bnh pa , su ring c bo
qun dng ng lnh theo quy trnh x l : su ring ti tch ly cm lm lnh
ng . Su ring bo qun lnh ng (-15
o
C - 18
o
C) c th s dng trong mt thi gian
di m c th khng lm thay i ng k cht lng ban u ca chng (ch ch ra
ng khi no s dng nguyn liu).
1.4.5. Tiu chun la chn
i vi quy m cng nghip, su ring sau khi thu gom c em v nh
my lu tr chun b cho vic phn loi.
Qu su ring tiu chun cn c cung qu cn ti, v qu cha nt, c mi thm
c trng v c chn thch hp. Nu qu cha chn cho dch qu c hm lng
ng thp, hng thm khng y , qu cha chn c cng cao v m v thnh t
bo cha nhiu protopectin. Loi qu ny c th c bo qun vi ngy trc khi a
vo ch bin qu t chn cn thit.
Khng chn nhng qu qu chn (v l r khe nt) v tht qu c th nhim tp cht v
vi sinh vt. Qu qu chn th m qu qu mm, protopectin chuyn thnh pectin c th c
mi ng.
Cm su ring dng trong sn xut bnh pa phi t ch tiu cht lng v
chn , cng mi , cht lng vi sinh ( do n c s dng trc tip
vo nhn , khng tri qua qu trnh x l no nhm tiu dit vi sinh vt c
18

sn hay nhim vo) . Nh vy chng ta cn ch n giai on s ch
m bo cht lng cm su ring.
m trong cm su ring 65%
Tng hm lng cht kh 37%
1.5. CHT BO
1.5.1. Cht bo s dng
M ng vt
Trong cng ngh sn xut bnh pa , m ng vt c s dng l m ln (lard). nc
ta, m ln l loi cht bo c s dng rt ph bin, c bit phm vi sn xut th cng.
M c th trng thi lng hay c, khi b ng c c mu trng v khi chy lng c mu
hi vng nht, mi thm c trng ca m ln rn (thng rt nh), v bo tt. Hm lng
cc axit bo ca m nc c th hin bng sau :
Bng 1.6. Thnh phn cc acid bo trong m ln
Acid bo T l % (so vi tng hm lng cht bo trong m)
Acid Lauric 0.1
Acid Miristic 0.7 1.1
Acid Panmitic 26 32
Acid Stearic 12 16
Acid Oleic 41 51
Acid Linoleic 3 14

Trong bnh pa , phn m ln c s dng trong qu trnh phi trn nhn bnh . Tiu chun
la chn m ln theo CODEX STAN 211-1999 nh sau :
Cc ch tiu cm quan
- Mu sc : mu trng n vng kem .
- Mi , v : c trng v khng c mi , v i thiu .
Cc ch tiu ha l
- m : 0,1%
- Cht d bay hi : 0,3%
19

- Cc tp cht khng ha tan : 0,5%
- St (Fe) : 1,5mg/kg
- ng (Cu) : 0,4mg/kg
- Ch s AV : 1,3 mg KOH/g cht bo
- Ch s PV : 10 meq/g cht bo
- Ch s IV : 55-65
- Nhit nng chy : 32-45
Cc ch tiu vi sinh
- S vi khun hiu kh : 10
4
cfu/g
- Coliform : 10 cfu/g

Du thc vt
Du thc vt c dng trong qu trnh phi trn nhn ca bnh pa, thng dng nht l
du u nnh.
Du u nnh c sn xut t ht u nnh cho 18% du (95-97% l triglyceride) , cng
vi 1,5-2,5% phospholipid v 1,6% cc cht bo khng x phng ha . Thnh phn ch yu
ca du u nnh bao gm : linoleic (52-55%) , oleic (22-25%) , palmitic (11%) , linolenic
(7-8%) , stearic (4%) , cc acid bo khc 1% (14:0 , 16:1 , 20:0 , 22:0) .
Tiu chun la chn du u nnh tinh luyn nh sau :
Cc ch tiu cm quan : trong sut , mu sng , khng mi
Cc ch tiu ha l
- Triglyceride : 99,77% min
- m v tp cht : 0,1% max
- Acid bo t do (FFA) : 0,1% max
- Ch s AV : 0,2 mgKOH/g max
- Ch s PV : 2 meq/g max
- Vitamin E , carotene : 0,03%
- Nhit nng chy : -15

20

Cc ch tiu vi sinh
- S vi khun hiu kh : 10
4
cfu/g
- Coliform : 10 cfu/g

Shortening
Bnh pa cn gi l bnh lt da do v bnh c nhiu lp v c th bc chng ri khi
nhau. c im ny c c l nh qu trnh cn kt hp gia bt v shortening, trong
shortening ng vai tr to cu trc tch lp.
Tiu chun la chn shortening theo TCVN 6048:1995 c th hin trong bng sau :
Bng 1.7. Ch tiu cht lng chung cho cc sn phm shortening
Ch tiu (TCVN 6048:1995)
Cm quan Mu sc
Mi v
Trng thi
Tp cht
Mu trng, trng ng
Khng c v l
Dng bn rn, mn
Khng c tp cht l
Ha l m, %
Hm lng lipid, %
Ch s AV
Ch s PV
Ch s IV (Wijs)
Hm lng acid bo t do, %
Nhit nng chy
Phn ng Kracking
<0,1
>96
<0,3
<0,5
<70
<0,1
30 52
o
C
Khng c
Vi sinh S vi khun hiu kh
Coliform
<=10
4
cfu/g
<=10
4
cfu/g




21

1.5.2. Vai tr
Du m l nguyn liu khng th thay th trong cng thc lm bnh pa. Du m c
tc dng to hng v bo c trng cho bnh, gip bnh c mm nht nh, gp
phn lm tng gi tr cm quan v gi tr dinh dng cho bnh.

1.5.3. Bo qun
Du m ni chung c cha nhng thnh phn khng bn vng nh cc acid bo cha
nodo trong qu trnh bo qun chng lm cho cht lng du m b gim nhanh
chng. Mc bin i cht lng du ph thuc nhiu vo cc yu t nh: nh sng,
nhit , m khng kh, hm lng nc trong cht bo v cc tp cht khc
Trc ht du phi c cha trong thit b thch hp, d dng vn chuyn, bo qun
v phi m bo v yu cu v v sinh thc phm. Phng php bo qun tt nht l nn
bo qun nhit thp. nhit t 8 15 du m c th gi dc an ton trong 3
5 thng. Mun bo qun c di ngy hn c th p dng nhit t -15 -20.
Trong iu kin ny c th bo qun du m trong thi gian t 9 15 thng. Tuy nhin
trong iu kin sn xut hin ny, khng nn bo qun mt lng du qu ln trong kho
v s lm tng chi ph tn tr khng cn thit, c th nn bo qun ti a l 1 thng.
Trong thi gian bo qun, cm ch thng xuyn kim tra kp thi pht hin ra hin
tng phn hy, i ha du.

1.6. NC
Nc c xem l nguyn liu cn thit trong cng ngh ch bin mt s loi thc phm.
1.6.1. Thnh phn ha hc
Trong nc ngoi thnh phn chnh l H
2
O, cn c cc cht sau y:
Bng 1.8. Thnh phn hc hc ca nc
Cc cht c trong nc Hm lng mg/l
Cn kh 200 - 500
CaO 80-160
MgO 20 - 40
SO
3
20 - 80
22

Cl 10 - 40
SiO
2
5 - 10
NO
2
10

Ngoi ra cn c hm lng Ca, Mg, tn ti trong nc di dng Ca(HCO
3
)
2
, s
gy nh hng xu n qu trnh ch bin.

1.6.2. Vai tr
Nc l nguyn liu khng th thay th trong cng thc lm bnh pa. Vi s c mt
ca nc, khi bt nho mi c cu trc v nhng tnh cht cng ngh c trng. Ngoi
ra, nc cn c tc dng ha tan cc nguyn liu cn thit khc: ng, mui to thnh
hn hp ng nht, gp phn to bng, mn, do, c tnh cht quyt nh n cht
lng cho sn phm.

Trong phn v bnh, nc phi c s dng vi t l thch hp so vi hn hp bt
m v cht bo to khi bt nho c m, mm, mn tt nht. Ngoi ra, t l nc s
dng cn ph thuc vo m ca bt m; nu bt m qu kh th lng nc phi dng
nhiu t cht lng bt nho theo yu cu. Vi bt m c m 8%, t l khi lng
ca nc khong 21% tng khi lng bt v.

Ngoi ra, nc cn tham gia vo qu trinh hp h ha hon ton tinh bt trong u
xanh chun b lm nhn bnh.

1.6.3. Tiu chun la chn
Nc s dng phi tha mn yu cu cht lng nc dng ch bin thc phm.
C th l cc ch tiu cht lng sau :





23

Bng 1.9. Cc ch tiu cht lng nc
Tn ch tiu Mc cht lng
1.Ch tiu ha hc
trong >100 cm
c <1.5 g/l
mu ( Coban) <5
Mi v xc nh bng cm quan 20
o
C va 60
o
C khng pht hin thy
Hm lng cn khng tan < 10 mg/l
Hm lng cn ha tan < 500 mg/l
pH 6-8.5
cng ton phn < 300 mgCaCO
3

Hm lng Clorua < 0.1 mg/l
Hm lng Nitrit < 0.3 mg/l
Hm lng st tng s < 0.01 mg/l
Hm lng thy ngn khng c c

2.Ch tiu sinh hc
Tng s vi khun hiu kh < 200 khun lc/1ml
Tng s Coliforms, khun lc/100ml khng c c
Coliforms phn, khun lc/100ml khng c c

1.7. NG
1.7.1. Thnh phn ha hc
Saccharose l thnh phn chim t l ln nht trong ng knh . Ngoi ra , trong
ng knh cn c mt s thnh phn khc : ng kh , cht mu , cht khong , nc
v cc tp cht khc gi chung l cht khng ng.


24

Saccharose (C
12
H
22
O
11
)
Saccharose l loi disaccharide cu to t glucose v fructose d tan trong nc v c
ngha rt quan trng i vi dinh dng ca ngi. Chng rt d b thy phn thnh
glucose v fructose di tc dng ca acid hoc enzyme invertase .
Hm lng saccharose cng ln cng chng t ng knh c cht lng cng cao v
cng tinh khit.
Cc cht khng ng
Glucose v Fructose (C
6
H
12
O
6
)
Hn hp ca glucose v fructose gi l ng chuyn ha ; mt cch chnh xc hn
l hn hp ng lng ca hai monosaccharide trn . Cht lng cng cao th hm
lng ng chuyn ha cng t . ng chuyn ha c gi tr dinh dng khng thua
km saccharose , song loi ng ny ht m kh mnh lm cho ng knh d b chy
nc , cho nn c xem l c hi khi nh gi cht lng ng knh.
Cht mu , cht khong v cc tp cht khc
Nhn chung y l nhng thnh phn khng mong mun , thng ch chim mt t l
rt nh trong ng tinh luyn . Chng u gy nhng nh hng xu nht nh ln gi
tr cm quan ca ng knh (mu sc , v ngt ).
Nc
Trong ng tinh luyn , hm lng nc khng ng k . m ln l iu kin
cho s ln men d xy ra , nht l khi nhit thch hp cho s pht trin ca vi sinh vt
gy ra cc qu trnh ln men . Khi xc nh cht lng ng xut xng cng nh
chuyn ng vo bo qun , m cn c khng ch cht ch .
1.7.2. Vai tr
Vai tr ca ng trong sn xut bnh pa l to ngt cn thit theo yu cu sn
phm .
25

phn v , ch s dng ng vi mt lng va phi , khong 10% so vi
nguyn liu bt m cn dng . Tc dng chnh ca ng l iu v cho bnh .
Nu ta dng nhiu ng qu s lm cho v bnh cng . Tuy nhin , ngt ca
bnh pa c th thay i ty thuc vo s thch ca ngi tiu dng . Do vy t l
dng ng trong sn xut bnh c th thay i nhiu hn hoc t hn hay c th
khng dng ng trong phn chun b v bnh .
phn nhn bnh , ng l nguyn liu chnh to v ngt m cho nhn . Do
vy lng ng s dng ty thuc vo yu cu ca ngi tiu dng to v
ngt thch hp . L mt loi bnh truyn thng , bnh pa c trng bi v ngt
m ca ng cng v bo ca m , nn lng ng thng c dng vi t l
ln ( khong 45-50%) . Ngoi ra ng c dng vi t l cao cn c tc dng
bo qun nhn bnh .
1.7.3. Bo qun
Kho : bo ng , ta c th dng kho thng hoc kho c h thng iu
ha nhit v m . i vi kho thng , cn tha cc yu cu sau : kho
phi cao ro , thong sch v khng c mi l . Trong kho phi c dng c k
lt nh bc , gi cch nn t nht 30cm , hoc c th ri mt lt tru sch
dy 30cm trn ri ct hoc vn g . Kho phi c kh nng chng m tt ,
cch nhit trnh s dao ng nhit ca mi trng , xung quanh kho
phi sch s , xa ao t , nc ng , phi c h thng cng thot nc .
Cht xp : ng c bao gi theo quy cch , xp trn gi , bc , cch nn
t nht 30cm, cch tng 50cm , xp thnh hng , dng vi bt sch ph ln
trn ; tuyt i khng c ng tip xc trc tip vi nn kho .
Khng bo qun ng chung vi cc loi hng ha c mi , cc loi hng c
m cao .
Trong qu trnh bo qun ng , thng xuyn kim tra cht lng ng ,
nht l m , pht hin nhng hin tng h hng c th xy ra , tm
bin php x l kp thi .



26

1.7.4. Tiu chun la chn
Trong sn xut bnh pa , ngi ta thng s dng ng tinh luyn vi cht lng theo tiu
chun TCVN 6958-2001.
Bng 1.10. Ch tiu cm quan ca ng tinh luyn
Ch tiu Yu cu
Ngoi hnh Tinh th mu trng, kch thc tng i ng u, ti
kh khng vn cc.
Mi v Tinh th ng hoc dung dch ng trong nc c v
ngt, khng c mi v l.
Mu sc Tinh th trng ng nh. Khi pha vo nc ct cho dung
dch trong sut.

Bng 1.11. Ch tiu ho l ca ng tinh luyn
Tn ch tiu Mc
Pol, (
o
Z) 99.8
Hm lng ng kh, % khi
lng
0.03
Tro dn in, % khi lng 0.03
S gim khi lng khi sy
105
o
C trong 3h, % khi lng
0.05
mu, n v ICUMSA 30



27

Bng 1.12. Ch tiu v d lng SO
2
v kim loi nng trong ng tinh luyn
Tn ch tiu Mc
D lng SO
2
(mg/kg) 70
As(mg/kg) 1
Cu(mg/kg) 2
Pd(mg/kg) 0.5

Bng 1.13. Ch tiu vi sinh vt ca ng tinh luyn
Tng s VSV hiu kh, CFU/10g 200
Nm men, CFU/10g 10
Nm mc, CFU/10g 10

1.8.MUI
1.8.1. Thnh phn
Mui n c nhiu loi , nhng da vo ngun gc c th chia thnh : mui bin ,
mui ging , mui n tuy nhin mui c sn xut ph bin trong ch bin v bo
qun thc phm nc ta hin nay l mui bin .
Thnh phn ch yu ca mui l NaCl v mt phn nh tp cht . Tp cht c chia
lm hai loi :
Tp cht khng c thuc tnh ha hc : ct , si , nc
Tp cht c thuc tnh ha hc : hp cht ca Ca
2+
, Mg
2+
, Fe
2+
, Fe
3+
, vi cc gc
Cl
-
, SO
4
2-
.



28

1.8.2. Tnh cht
Mui n l kt tinh khng mu , tan tt trong nc, d ht m . Nu m ca khng
kh ln hn 75% th mui s ht nc . Nu m nh hn 75% , mui kh rt nhanh .
Mui c ln nhiu CaCl
2
, MgCl
2
s c v ng . Nu mui c Kali tn ti d mt lng
t, khi n cng gy triu chng au c hng.
1.8.3. Vai tr
Trong cng thc bnh pa, mt lng mui nh c s dng, khong 1 1.5% trong
khi bt nho vi tc dng lm tng rn chc cho gluten, c tc dng tt n cu
trc bnh sau khi nng; ng thi cng c tc dng to v cho v bnh.
Mc d mui ch s dng vi mt lng nh nhng cht lng mui s nh hng
n cht lng sn phm.
1.8.4. Tiu chun la chn
Mui tinh c s dng phi m bo cht lng theo tiu chun TCVN 3973 84.
Bng 1.14. Ch tiu cht lng mui n
Tn ch tiu Mc cht lng
1. Cm quan
Mu sc trng trong, trng
Mi v khng mi
dch mui 5% c v mn thun khit,
khng c v l.
Dng bn ngoi v c ht kh ro, ti u, trng sch
c ht 1-15mm
2. Ha hc
Hm lng NaCl tnh theo % khi lng kh > 95%
Hm lng cht khng tan trong nc tnh theo
% khi lng cht kh < 0.25%

29

1.9. PH GIA BAO B
T ngy xa , con ngi c gng bo qun thc phm khi nhng tc ng c hi
ca vi sinh vt . Ngy nay ngi tiu dng mong i nhng sn phm thc phm c th
s dng trong thi gian di , khng cha mm bnh . Bn cnh s ci tin trong k thut
ng gi v h thng sn xut bo qun thc phm , ngy nay cc cht bo qun
chng vi sinh vt ng vai tr quan trng trong vic bo v ngun thc phm .
Bnh pa l mt trong nhng loi bnh nng kh c a chung ti th trng cc
tnh pha Nam . Cng nh cc loi thc phm giu dinh dng khc , chng rt d b h
hng do nhiu yu t tc ng n , c bit l do vi sinh vt . Do , vic s dng cc
ph gia bo qun l hon ton cn thit .
1.9.1. Ph gia bo qun chng vi sinh vt
Nhim v chnh ca nhm cht ny l c ch , tiu dit nhng vi sinh vt c sn trong
nguyn liu v ngn chn s xm nhp , pht trin ca chng trong sut thi gian bo
qun .
Trong cng ngh sn xut bnh pa , cht chng vi sinh vt c s dng l kali
sorbate .
Kali sorbate c cng thc: CH
3
-CH=CH-CH=CH-COOK.
Kali sorbate dng ht li tan tt trong nc (58,2g/100ml nc 20
0
C) , chng t
tan trong du.
Hot tnh chng khun
Kali sorbate c tc dng chng nm men, vi khun, nm mc, c bit chng c tc
dng tt i vi nm mc pH = 6. Chng hot ng tt hn benzoate pH = 4,0 6,0.
pH = 3 chng hot ng km hn propionate cng nh benzoate.
C ch tc dng
S c ch ca sorbate i vi nm mc do chng lm enzyme ca vi sinh vt mt
hot tnh, c bit l enzym dehydrogenase. Sorbate ngn cn s pht trin ca t bo
sinh dng v ngn cn s to thnh bo t. Sorbate c ch s pht trin ca t bo theo
30

c ch lc vn chuyn proton ( Proton motive force PMF). Theo ion hydrogen
(proton) v ion hydroxyl c thot khi nguyn sinh cht lm pH ngoi t bo dch
chuyn sang trung tnh , lm thay i in nng mng v lm thay i chuyn vn acid
amin.
Sau khi thm thu qua mng , nhng phn t khng phn ly s ion ha bn trong t
bo v lm gim pH trong t bo . Do lm thay i s chuyn ng ca phenyllanin.
T lm gim sinh trng tng hp protein , lm thay i s tch ly nucleotit
(Ronning I.E. 1987 , Ronning I.E. 1988).
c tnh
Mc LD
50
l 7,4 10,5g/kg th trng.
Liu lng s dng
Theo tiu chun Vit Nam vi sn phm bnh nng : ADI 0-25 ppm; ML = 2000 ppm.
Tiu chun la chn
- Trng thi : bt tinh th mu trng
- tinh khit : 99%
- Acid sorbic : 1%
- K
2
CO
3
: 1%
- Formaldehyde : 0,1%
- Pb : 5ppm
- Hg : 1ppm
- As : 3ppm

1.9.2. Ph gia bo qun chng oxy ha cht bo
Trong cng ngh sn xut bnh pa , ph gia bo qun chng oxy ha cht bo c s
dng l Butyl hydroxyl anisol (BHA).
- Cng thc ha hc : C
11
H
16
O
2
, khi lng phn t : 180,25
- dng tinh th trng , i khi hi vng , c mi thong c trng . BHA tan trong
du , m , ru , ether, propal 1,2 diol , khng tan trong nc.
31

- Ch s ADI : 0-0,5 mg / kg th trng / ngy .
- Ch tiu ML : 200ppm
Tiu chun la chn
- Mu : trng n vng nht
- BHA : 98,5%
- T l 3-BHA : 90%
- Acid citric : 500-2500g/g
- Tro sulfate ha : 0,01%
- Hm lng kim loi nng : 10 g/g
- As : 3 g/g

1.9.3. Cht ht oxy , ht m
Oxy, m , nh sng l 3 trong nhiu yu t tc ng trc tip n nhng bin i ca
sn phm trong qu trnh bo qun. nh sng c th b loi tr nh nhng bao b c , c
kh nng che chn nh sng tt. Oxy v m l 2 yu t rt kh loi tr do nhiu nguyn
nhn:
- Bao b s dng khng th ngn cn s xm nhp ca oxy v m trong qu trnh bo
qun.
- Trong bn thn sn phm ban u cha n nh cn cha 2 yu t trn v hm
lng ca chng c th tng trong qu trnh bo qun di tc ng ca nhiu yu
t ch quan ln khch quan.
Trong hai yu t trn oxy c tnh quyt nh nht trong sn phm thc phm c
cha cc thnh phn khng n nh nh du bo chng hn. Trong cc sn phm ny s
c mt ca oxy s thc y qu trnh oxy ha cht bo , sinh mi kh chu ng thi l
iu kin thun li cho s pht trin ca vi sinh vt nht l cc loi hiu kh. V vy i
vi cc sn phm thc phm nht l cc loi bnh nng nh bnh trung thu , bnh pa
cn s dng gi ht oxy hoc ht m.

32





Hnh 1.3. Gi ht m
Thnh phn ha hc
Ht ht m l nhng ht c kh nng ht nc trong mt iu kin hoc mi trng
c th. Ht ht m c th lm t cc cht nh :
Silica gel (SiO
2
.nH
2
O, n < 2)
Canxi clorua (CaCl
2
)
Ht chng m c ng knh t 1 mm n 5 mm, c ng thnh nhng gi nh
nh gi tr lc tin bo qun gia dng v sn phm cng nghip. Bn thn nhng
gi ht m ny cn c nhng tn khc l gi chng m, ti chng m, ti ht m...
Ngi ta cho thu tinh lng (c thnh phn ha hc l natri silicat Na
2
SiO
3
tc dng
vi axit s to thnh axit silicic H
2
Si
2
O
3
, sy kh ui nc ta s c cc ht rn c
l silicagel.
Cc ht silicagel thng c kch thc bng ht u tng. y l nhng ht rn c
nhiu l nh, din tch b mt chung ca cc l nh kh ln nn c tc dng ht nc
mnh. Silicagel c kh nng ht lng nc n gn 40% khi lng chung.
Dng silica gel lm cht ht m c nhiu u im: khng mi, khng v, khng c
v khng c tc dng n mn. Cc gi nh cha cht ht m Silica gel.
Tnh cht
Silica Gel ht m nh hin tng mao dn, xy ra hng triu cc khoang rng li ti,
hi nc b ht vo v bm vo ch rng bn trong cc ht silica gel. Silica gel c kh
nng ht mt lng nc bng vi 40% trng lng n. Sau khi bo ho nc, silica
33

gel vn c th c kh nc bng cch gi n nhit 150
0
C trong l sy trong
khong na gi (khi silica gel t c mu pht xanh), nhm ti sinh v ti s dng.
Cht ht m ra i t th k 17 nhng mi n nm 1919 mi c chnh thc
tng hp sn xut bi gio s ha hc ngi M Walter A. Patrick ti trng i hc
Johns Hopkins nm 1919. Ban u, cht ny c s dng nhm cc mc ch qun s
nh hp th ca hi nc v cc loi kh trong hp mt n chng kh gas, gi cc loi
thuc men c kh ro, bo v thit b qun sV cho n nay, n c mt vai tr
khng th thiu, ng dng rng ri trong cng nghip t n gin n phc tp.

1.9.3. Bao b sn phm
Ngoi vic s dng cht ha hc c tc dng ngn chn , lm chm cc qu trnh bin
i ca cc thnh phn trong nguyn liu th vic bo v sn phm khi tc ng trc tip
t cc yu t mi trng bn ngoi cng l mt phn quan trng trong cng tc bo qun
sn phm . Ngy nay , cng ngh nha ngy cng pht trin , to ra nhng sn phm c
tc dng h tr rt ln cho ngnh cng ngh thc phm . Mt s loi nha c s dng
trong cng tc bo qun . Di y l mt s loi bao b dng kh ph bin trong cng
ngh thc phm c th p dng vo trong bo qun loi bnh ny .
1.9.3.1. Polyethylen (PE)
c trng hp t cc monomer l ethylen c c im :
- PE c cng tng i cao , khng mi v , bn vi dung mi v c nhng km
bn vi cc dung mi hu c.
- PE b lo ha (cc ch tiu c l ca chng b gim) di tc dng ca oxy khng
kh , tia t ngoi , nhit .
- PE c chng thm kh hi khng cao , nn thng c s dng lm bao b h
cha ng , ngn s tip xc trc tip gia thc phm cha ng v gi ht m
hoc dng km vi cc bao b c kn tt hn : PP (Polypropylen) , OPP (Oriented
Polypropylen) ; c th dng loi HDPE (High Density Polyethylen) . Cng chc
nng ny , ta c th dng PS ( Polystiren) thay th cho PE.

34

1.9.3.2. Polypropylen (PP)
c trng hp t cc monomer l propylene . PP l loi nha nhit do khng ha
cht tt , t trng thp nht , gi thnh tng i nn n rt a dng . Tnh cht ni bt
ca PP so vi PE l n c tnh sng bng b mt v tnh chng thm kh , hi rt tt nn
thng dng lm bao b kn bao bc sn phm .

















35

2. QUY TRNH CNG NGH
Bi bo co xin trnh by mt quy trnh cng ngh vi 2 dy chuyn khc nhau.
2.1. S khi
Chun b nhn

















Nhn bnh
Lm ngui
Cht bo qun

Tht su ring
Gia nhit
ng Du , m
Xay nhuyn
Nc
Tp cht Ngm,lm sch
Nu u
u xanh
36

To sn phm




















Bnh pa
Bao gi Bao b
t trng , to hnh
Nng
Lm ngui
V , lng
trng
Ht vt mui
Nng
Thu lng
t nhn Nhn bnh
t shortening , cn
v ln 2
Xp lp
To tm
Shortening
Bt o

Chia nh
Cn v ln 1
Ry
Trn kh
Trn t
Bt m
Tp cht
ng

Mui

Nc

Bt o

37

2.3.GII THCH QUY TRNH
2.3.1. Giai on chun b nhn
Nhn bnh pa l thnh phn rt quan trng trong ton b bnh khng ch bi n chim
phn ln khi lng bnh m cn l phn quyt nh hng v c trng ca bnh. Cc loi
bnh pa khc nhau cng thc thc hin nhn bnh. Quy trnh c xut trong bi bo
co c nhn u xanh v su ring .
Giai on ny nhm mc ch phi trn, ch bin cc nguyn liu theo trnh t nht nh
thu c hn hp nhn c c im:
L hn hp ng nht , c tnh do v kh nng nh hnh.
Cc nguyn liu tham gia nhn phi c lm chn n nh tnh cht nguyn liu, tng
hng v , tng gi tr dinh dng v tng kh nng hp thu ca c th .
Thnh phn ca giai on ny l khi nhn bnh c hnh trn vi khi lng tng ng
vi v bnh nhm chun b cho giai on to hnh sau ny c d dng hn v sn phm
ng u hn.
2.3.1.1. Ngm v lm sch u xanh
Mc ch : chun b
u c ngm trong nc khong 2h nhit phng ht u mm gip cho qu
trnh nu c d dng hn, qu trnh chn cng d dng hn.
Cc bin i ca qu trnh
Cc bin i vt l : ht u ht nc v gia tng khi lng cng nh th tch so vi ban
u.
Cc bin i ha l: amylose v amylosepectin trong tinh bt tng bc lin kt vi nc
t mi trng thm nhp vo, khin lin kt gia chng ngy cng lng lo to iu kin
cho qu trnh h ha din ra d dng. Ngoi ra cn c qu trnh trch ly nhng cht ha
tan, khuych tn t u ra mi trng nc bn ngoi.
Cc bin i ha sinh: iu kin thun li v nhit v m, cc enzyme c sn
trong u c th b hot ha tr li .
38

Cc bin i vi sinh : vi sinh vt c sn trong mi trng nc, u, v nhng vi sinh vt
t mi trng ngoi xm nhp vo . Thi gian ngm u cng lu vi sinh vt cng pht
trin: nc ngm u b si bt, c mi hi. Thng giai on cui qu trnh ngm nc
ngm c mi chua.
Thit b : u c ngm trong nhng thng hnh tr hoc hnh khi ch nht.
Thng s cng ngh
- T l nc- u l : 5/1
- Thi gian : 2 gi
- Nhit : nhit phng
2.3.1.2. Nu u
Mc ch : ch bin
Cng on nu chn bng cch gia nhit trc tip hn hp nc v u , h ha tinh bt
trong ht u xanh , lm chn ht u. Di tc dng ca nhit lm ph hy nhng hp cht
gy mi u sng v hnh thnh nhng hp cht c mi thm c trng cho u nu chn ,
gp phn to hng v c trng cho sn phm .
Cc bin i ca qu trnh
Cc bin i ha l : Tinh bt trong u b h ha hon ton dn n lm thay i cu trc
ca u ban u.
Cc bin i ha sinh vi sinh : Di tc dng ca nhit cao v m cao , cc
enzyme c sn trong u cng nh cc enzyme ca vi sinh vt b v hot hon ton , ng
thi ph hy cc t bo sinh dng v bo t ca chng c trong u sau khi ngm .
Cc bin i cm quan : u xanh sau khi nu chn c cu trc mm hn v mi thm c
trng .
Thit b
u xanh sau khi ngm c lm sch sau em i nu.
39


Hnh 2.1. My nu u
Thng s cng ngh
- T l u / nc : 1 / 1,5
- Thi gian : khong 1 gi
- Nhit : 100
0
C 120
0
C
- p sut : 2at

2.3.1.3. Xay nhuyn
Mc ch
Chun b : tng cng b mt tip xc , ng nht gia ng , du , m v u ,
ng c trn vo u nu chn lc u cn nng . Lng nhit sn c trong khi u
lm ng , m tan chy , to huyn ph gia u v cc nguyn liu ph .
Hon thin : Ct nh kch thc ht u , to mn ca phn nhn sn phm .
Cc bin i ca nguyn liu
Cc bin i vt l ha l : Di tc ng c hc ca cng on xay nhuyn , chuyn
hn hp sang dng huyn ph ng nht . V th ko theo s thay i cc tnh cht vt l
ca hn hp : nht , th tch Bn cnh , di tc dng ca nhit v m sn
c ca u sau nu lm ng chuyn t trng thi rn sang lng v to huyn ph vi
u sau khi xay .
Thit b
Thit b hnh tr ng c cnh khuy dao ct bn trong .
40


Hnh 2.2. Thit b xay nhuyn
Thng s cng ngh
- T l ng phi trn : 45-50% so vi khi lng u xanh sau khi nu.
- Lc ct : m bo u c xay nhuyn , ng u .
- Nhit : nhit phng.
2.3.1.4. Gia nhit
Mc ch
Khai thc : Qu trnh ny lm c c hn hp ng, du , m v u sau khi xay nhuyn
n m nht nh. Mc ch xay nhuyn c gia nhit l to khi ng nht , tng kh
nng lin kt gia cc ht tinh bt vi nhau, to v, to mu,to cm quan tt cho nhn
bnh. m hn hp sau khi sn t 33- 36%.
Cc bin i ca nguyn liu
Cc bin i vt l ha l : C s thay i pha trong hn hp . Di tc dng ca nhit
hi nc trong hn hp chuyn t lng sang hi v thot ra khi hn hp lm hn hp c
li. Thi gian gia nhit lu u s kh, b km cht lng gy kh khn cho vic nh
hnh nhn bnh nu thi gian qu ngn th hn hp u cn lng nc cao nn n s b
nho
Cc bin i ha hc : Cc ng kh tham gia phn ng Maillard , mc phn ng ty
thuc vo nhit hn hp v hm lng nc cn li trong hn hp : cng n cui cng
on mc phn ng cng tng .
Yu cu hn hp sau khi gia nhit
- Trng thi : l hn hp c, st, c dnh khng chy nho.
41

- Mu sc : c mu vng khng ng sang nu.
- Mi v : c mi thm c trng khng c mi chy kht ca ng.
Thit b
Thit b khuy trn c gia nhit

Hnh 2.3. My khuy trn c gia nhit
Thng s cng ngh
- Nhit gia nhit : 65- 75
0
C.
- Thi gian : 45 pht.
- T l su ring phi trn : 6-7% so vi khi lng u xanh.

2.3.1.5. Lm ngui nhn bnh
Mc ch
Chun b : cho qu trnh t nhn to sn phm .
Hon thin : n nh nhit , cu trc nhn bnh .
Cc bin i ca qu trnh
Bin i vt l : Nhit gim , nht tng .
Bin i ha l: Mt phn hi nc bc hi do s ta nhit , lm cu trc nhn c li .
Thit b : thc hin ngay trong thit b khuy trn c gia nhit , tt h thng gia nhit.
Thng s cng ngh
- Nhit : nhit phng
- Thi gian : 30 pht .
42


2.3.2. Giai on to sn phm bnh pa
2.3.2.1. Ry v loi tp cht ca bt
Mc ch
Chun b : nhm loi b cc tp cht c sn hoc ln vo bt trong qu trnh bo qun v
vn chuyn; ng thi c tc dng lm ti, gip cng on trn tip theo d dng v t hiu
qu cao hn.
Cc bin i ca qu trnh : kch thc ht bt ng u hn v khng ln tp cht ,
cc bin i khc khng ng k .
Thit b thc hin
lm sch bt m, cc nh my thng dng mt s loi ry khc nhau (ry quay, ry
Pionhe, ry chn ng ).

Hinh 2.4. Thit b ry bt
Cu to : Thit b gm b truyn ng bng l xo nhm to rung cho li ry.
Nguyn tc hot ng :
- Bt m c cho vo khung ry.
- Bt m c ry theo tng mc li.
- T ng a bt m ra ngoi.
43

- Chn c kch c li ry .
Thng s cng ngh
- m bo khng nh hn 98% bt lt qua ry .
- Kch thc l ca l ry : 212 milimicron (N-70) .
2.3.2.2. Trn bt
Mc ch
- Trn u tt c cc nguyn liu (bt m, ng, mui, nc), to thnh mt khi bt
nho ng nht, mm mi.
- Chun b bt v cho giai on cn bt to v bnh.
Yu cu ca khi bt sau giai on ny l c mm, mn nht nh, nn qu trnh trn
c thc hin nh nhng, khng cn nhi qu mnh, khng nn bt ngh.
Cc bin i ca qu trnh
Bn cht ca giai on ny chnh l qu trnh phi trn gia nhiu thnh phn thuc hai
pha khc nhau:
- Phi trn gia pha rn v pha rn (trn kh gia ba nguyn liu: bt m, ng, mui)
t mc phn tn tt, chun b cho giai on tip theo.
- Phi trn gia hn hp pha rn trn vi pha lng (nc) to thnh khi bt do, mm,
mn.
Nh vy, qu trnh phi trn lm thay i tnh cht ban u ca cc nguyn liu ban
u. C th l cc bin i sau:
Cc bin i vt l
Hn hp c hnh thnh t nhng cu t c tnh cht vt l tng i khc nhau: khi
lng, th tch, nhit dung ring, v vy, tnh cht ca hn hp l s tc ng tng hp ca
tt c cc tnh cht trong thnh phn ban u. Bn cnh , cn c s hnh thnh cu trc mi
do s tng tc gia cc nguyn liu tham gia trong qu trnh phi trn. Kt qu l tnh cht
ca hn hp b bin i kh su sc, nht l v hnh thc (trng thi) ca hn hp, m cc
qu trnh sau c th thc hin trn c s nhng bin i ny.
44

Cc bin i ha l
qu trnh trn t, nc lin kt vi protein ca bt m (glutenlin v gliadin) to thnh
mt cu trc khung gluten, l c s lin kt cc thnh phn khc trong nguyn liu v cng l
yu t quan trng hnh thnh hnh dng cho sn phm. Bn cnh , tinh bt trong bt m
cng ht nc v trng n cng tham gia vo s hnh thnh cu trc mi trong sn phm:
khi bt do, mm. i vi v bnh pa, vi yu cu l khng qu cng sau khi nng nn thi
gian nhi bt ngn vi lc nhi nh nhng trnh cho khi bt ht nc v trng n hon ton.
Cht bo tham gia tch cc vo qu trnh hnh thnh lin kt vi nhng thnh phn khc
trong cc nguyn liu, ha tan nhng cht c kh nng tan trong cht bo. V di tc dng
o trn, m nc cng cc nguyn liu khc s to nn mt khi ng nht.
Ngoi ra, trong qu trnh nhi c s xm nhp ca khng kh vo khi bt hnh thnh pha
kh trong pha rn.
Cc bin i vi sinh
Trong qu trnh trn, c s tip xc gia khi bt v mi trng khng kh xung quanh.
Do , cc vi sinh vt v bo t ca chng c sn trong khng kh d dng xm nhp vo
khi bt v pht trin trn mi trng thun li ny.
Thit b
Bt sau khi ry s c trn u vi cc nguyn liu khc: ng, mui, nc. Trong sn
xut th cng, giai on trn bt c thc hin bng tay theo tng m khong 0.5- 1 kg bt.
c gii ha sn xut, trong cng nghip ta c th dng my trn. Trn th trng hin
nay, c nhiu loi my trn a dng v nhn hiu, chng loi, gi thnh, tnh nng ca chng
trong sn xut.
Cc thit b trn bt hot ng theo nguyn tc dng lc ca cnh khuy phn b cc
nguyn liu dng rn vi nguyn liu dng lng . Trong qu trnh nho trn c hin tng
tng c qunh v c kt theo thi gian . c qunh lm gim tc chuyn ng
ca vt liu trong thng trn nn cng sut ng c ca my trn phi ln , cu to ca cnh
khuy phi chc chu c phn lc ca bt . c kt v bm dnh lm cho khi bt
chuyn ng thnh tng khi khng u trong my nn my trn bt nho phi d kin c
45

s chuyn ch ca khi nguyn liu t khu vc trn mnh lit sang khu vc trng v c bin
php phn tn khi bt ny .

Hnh 2.5. My nho trn theo m , cnh trn ng
My nho trn theo m , cnh trn ng c hai u im chnh l d quan st khi bt v
d dng trong khu nhp liu. Thng cha bt c tho d d dng n ni khc x l
hay lu tr . Sau qu trnh nho trn , thng trn bt s c tho ri thay ngay vo my
mt thng trn mi , do tit kim c thi gian tho d bt nho . Ngoi ra cc khi bt
cn lu tr tm c th yn trong thng cha m khng cn x l thm . C th kt hp
nhiu thit b nho trn khc nhau hay nhiu trc khuy khc nhau cho cng mt khi bt
tng hiu qu . Nhc im ch yu ca my nho trn cnh khuy ng l vic nho trn
i lc khng c ng nht t pha trn xung pha y thng trn dn n cht lng
khng ng u trong khi bt .
Thng s cng ngh
- Nhit phi trn : 30
o
C
- Lc tc ng ln khi bt nho : ph thuc vo loi bt s dng v nh cu ca nh sn
xut .
- T l phi trn bt m / nc : 3/1
- T l ng / bt m : 1/10
2.3.2.3. Cn v ln 1
Mc ch
Chun b : cn s b v bnh chun b t shortening vo gia v bnh .
46

Hon thin :
Phn b u lc tc dng ln c hai phng dc v ngang bng cch cn v gp
ming bt, sau tip tc cn.
Ci thin cu trc khung gluten do qu trnh cn, xp lp, cn to nhiu lc tc dng
ln khung gluten.
Cc bin i ca qu trnh
Vt l: Trong qu trnh cn bt , xp v m ca khi bt gim do mt phn khng
kh v nc t do b tch ra. Nhit ca khi bt tng nh do ma st sinh ra trong qu
trnh cn .
Thit b

Hnh 2.6. My cn v bnh
Sau khi nho trn , khi bt th s c i qua mt cp trc cn to thnh tm.
Khong cch gia cc cp trc thng c iu chnh sao cho s gim dy ca tm
bt gim l 20-40% . Sau tm bt ln lt chy qua mt lot t 5-8 cp trc cn ,
khong cch gia 2 trc ca cc cp trc cn s gim dn . dy ca tm bt nho cui
cng s c xc nh theo khong cch gia 2 trc ca cp trc cui .
Thng s cng ngh
- Khong cch gia 2 trc ca cp trc cui : 0,8-1,8 cm.
- Lc cn : ph thuc vo tnh cht khi bt nho.
- Nhit : nhit phng .


47

2.3.2.4. t shortening v cn ln 2
Mc ch
Hon thin : B sung shortening vo gia cc lp gip cc lp tch ri nhau trong qu
trnh nng to cu trc gin, d bong cho bnh.
Thit b
Tm bt nho sau khi cn ln 1 theo bng chuyn dn vo thit b tri shortening vo
gia v dc theo chiu di tm bt . Sau , tm bt c tri shortening tip tc c
gp 2 mp ra bc shortening vo gia 2 lp bt nho ri cn ln 2 .

a. b. c.
Hnh2.7. H thng my t shortening v cn ln 2
a. t shortening ; b. Gp 2 mp ra bt v ; c. Cn ln 2

Thng s cng ngh
- dy ca lp shortening c tri : 1cm
- Nhit : 30
- Tc ca bng ti dn bt v tri shortening bng nhau , ty theo nhu cu ca nh sn
xut .
- Khong cch khe hp gia 2 trc cn ln 2 : 1 cm

2.3.2.5. Xp lp
Mc ch
Hon thin : to cc lp tch ri nhau trong qu trnh nng to cu trc gin, d bong
cho bnh .
48


Hnh 2.8. My xp lp
Nguyn tc hot ng:
Qu trnh to lp lin tc c thc hin bi mt c cu chuyn ng qua li theo hng
vung gc vi tm bt khi tm bt i xung theo mt bng chuyn chm. Chuyn ng
phi hp ca bng ti v c cu chuyn ng qua li a ming bt ti lui trn bng
chuyn v to ra mt c cu hnh zig-zag. S lp to thnh c th ln n 2-3 lp. Tc
di chuyn ca bng chuyn ny cng chm so vi tc chuyn ng ca c cu qua li,
s lp to c s cng nhiu.
Thng s cng ngh
- Tc di chuyn ca bng chuyn chm : ph thuc vo s lp theo nhu cu .


49

2.3.2.6. To tm
Mc ch : chun b
V bnh c cn tht mng, to tm v to hnh v bnh chun b cho qu trnh t
nhn trc khi nng. Nhng l bt to thnh c dy ph hp vi dy ca bnh thnh
phm.
L bt sau khi cn cn m bo cc yu cu cm quan nh phi mn , mm , khng b
rch hai bn mp , b mt nhn , bng lng , mu sc u , khng b lm m . V mt cu
trc , l bt cn t c dai v n hi thch hp , ng lc d li trong l bt t hn
ch bin dng ming bt khi ct v khi nng
Cc bin i ca qu trnh
- Vt l : tng dai , n hi ca khung gluten .
Thit b
My to tm ban u c chc nng nh dng v nh c khi bt thnh tm phng c b
dy xc nh v tri u ht chiu ngang ca thit b . tit kim , cc my to tm s c
cu to c th thu nhng ra bt tha. Sau khi qua my to tm , l bt ln lt qua h
thng cn mng gim b dy l bt mt cch t t n mng theo yu cu sn phm .
Ti cc my p , chiu rng khe h gia hai trc s gim dn lm tng lc p vo tm bt .
Ming bt t my to tm n my ct s c lm cho mng i nn n s di ra hn . V
vy , mi trc cn nh hnh v bng chuyn tip theo phi chy nhanh hn trc cn nh
hnh v bng chuyn trc . L bt sau s qua my t nhn v my ct .

Hnh 2.9. H thng my to tm bt

50

Thng s cng ngh
- Khong cch ca khe hp gia 2 trc ca cp trc cui : 2-3 mm
- Tc quay ca trc cn v tc di chuyn ca bng chuyn : ph thuc vo dai ca
tm bt.
- Nhit : nhit phng.
- Lc cn : ph thuc vo dai ca tm bt.

2.3.2.7. t nhn , chia nh
Mc ch
Hon thin : To cho bnh c hnh dng n nh .
Cc bin i ca qu trnh
Qu trnh ny ch yu gy ra nhng bin i v hnh dng ca bnh .
Thit b
Nhn bnh c chun b sn , t vo gia v bnh c cn.
Ton b cng on t nhn vo v bnh u c thc hin bng my to nn tnh ng
u v mt cu trc ca cc sn phm trong tng m .
Thit b t nhn vo v bnh phi c kt hp vi thit b to tm . V bnh sau khi
c to tm s c dn ti mt ng nh hnh nhn bnh v mt trc quay nhm cun v
bnh bao bc nhn bnh . Phn v bnh v nhn bnh s tip tc c dn ti u chia nh
bnh thnh tng n v sn phm .


51


a. b. c.
Hnh 2.10. Thit b t nhn vo v bnh . Gm cc cng on sau :
a. t nhn v cun v bnh , d. Dn bnh vo b phn nh lng , e. Chia nh bnh

Hnh 2.11. H thng my cn v , t nhn v nh lng bnh trc khi t trng vt mui

Hnh 2.12. My cun nhn vo gia v bnh
52


Hnh 2.13. My t nhn
Thng s cng ngh
- Khi lng bnh t nhn (cha c lng trng vt mui) : 80-85g
- Tc di chuyn ca tm bt v v nhn bnh phi bng nhau .
- Nhit : nhit phng

2.3.2.8. Chun b lng trng vt mui
Lng ht vt mui l nguyn liu chnh trong loi nhn ny. Trc khi c s dng
n cn c x l : loi bt cht nhn bn ngoi bng nc, kh mi tanh ca lng bng
hn hp nc ct gng v ru trng v lm chn.
C 2 phng n lm chn lng :
- Phng php lm chn bng hi nc (hp)
- Phng php lm chn bng nhit trc tip ( nng)
Trong quy trnh ny , phng php lm chn lng trng vt mui c chn l phng
php nng .


53

Mc ch
Ch bin : Lng ht vt mui sau khi nng c mi v v cu trc thay i so vi ban
u . Sau khi nng, cc ch tiu cht lng v ha l v cm quan ca nguyn liu s thay
i , t ci thin kh nng tiu ha v hp thu ca c th .
Cc bin i ca qu trnh
Vt l : trong qu trnh nng s xut hin gradient nhit trong nguyn liu , lm thay i
cu trc, t trng , cng ca nguyn liu . Phn nhit cung cp cho thit b nng c
dng gia nhit cho nguyn liu , lm bay hi nc , hnh thnh nn lp v bao bc
xung quanh nguyn liu , gia nhit lp v , gia nhit phn hi nc t bn trong mu
nguyn liu dch chuyn xuyn qua lp v .
Ha hc : bin tnh protein .
Ha l : c s bay hi ca mt s phn t nc , lm gim hot ca nc trong sn
phm .
Ha sinh : chm dt s trao i cht ca cc t bo ca nguyn liu . Mt vi sinh vt
trong sn phm sau qu trnh nng s gim i ng k . Cc enzyme s b v hot bt
thun nghch .
Thit b
Thit b c dng hnh hp ch nht , bn trong c nhiu khay c xp song song theo
phng nm ngang cha nguyn liu cn nng . Ngi ta c th s dng phng php
cp nhit trc tip hoc gin tip cho thit b nng gin on . Bn trong thit b c t cc
cm bin theo di nhit v m ca khng kh . Nhn chung , thit b nng gin
on c cu to n gin v thch hp cho nhng c s sn xut nng sut nh . Nhc im
ng lu ca thit b nng gin on l khu np nguyn liu vo v tho sn phm ra
thng tn nhiu thi gian v cng sc . Ngoi ra, thi gian np nguyn liu v tho sn
phm ko di s nh hng n ng nht ca sn phm nng .
54


Hnh 2.14. Thit b nng gin on
Thng s cng ngh
Lng trng sau khi x l ro , xp vo khay,v nng nhit 100
0
C trong 15
pht. lm tng mi v mu sc cho lng trng c th s dng mt t du m tinh luyn
tri u ln trn b mt trng trc khi nng. u im ca phng php ny l sau khi
nng lng trng c cu trc chc hn. Nhc im ca phng php ny l lng
trng s qu kh hoc v ra nu nng qu thi gian v nhit cao .
2.3.2.9. t lng trng vt mui , to hnh
Mc ch
Hon thin : To sn phm c thnh phn , hnh dng t yu cu ri em i nng .
Cc bin i ca qu trnh : khng ng k , ch c khi lng ca bnh tng ln cho c
thm lng trng vt mui .
Thit b
Thit b thc hin 3 cng on : to l hng , t lng trng vt mui v to hnh .




55


a. b. c. d.
Hnh 2.15. Dy chuyn t lng trng vt mui v to hnh cho bnh
a. Bng chuyn c nh ng i ca bnh
b. To l hng t lng trng vt mui
c. t lng trng vt mui
d. Dp khun to hnh
Sn phm sau khi c to hnh s em i nng ging nh quy trnh 1.
Thng s cng ngh
- Nhit : nhit phng .
- Lc tc ng ca u t lng trng vt mui : ph thuc vo kch thc , khi lng
ca bnh.
- Lc dp khun : ph thuc vo kch thc , khi lng ca bnh.
2.3.2.10. Nng
Mc ch
- Ch bin : Di tc dng ca nhit lm chn v bnh .
- Bo qun : H enzyme phn hy cn li trong nguyn liu s nhanh chng mt hot tnh
di tc dng ca nhit cao. Ngoi ra, cc t bo sinh dng v bo t ca vi sinh vt
cng b tiu dit nhanh chng nhit nng ny. Kt qu l sn phm tr nn an ton
vi ngi s dng v c th bo qun chng trong mt thi gian nht nh.
Cc bin i ca qu trnh
Cc bin i vt l
- Bin i v khi lng: khi lng ca sn phm (bnh nng) gim i, nguyn nhn l
do qu trnh mt nc t qu trnh nng di tc dng ca nhit .
56

- Bin i v th tch v khi lng ring: bnh pa sau khi nng c s thay i v th
tch v khi lng ring, tuy nhin s thay i ny khng ng k do trong ch bin
khng s dng bt ni nh cc loi bnh khc.
Cc bin i ha l
- S bin i m: song song vi s bin i nhit , m trong vt liu cng bin i do
qu trnh trao i m vi mi trng (l nng). c trng ca qu trnh trao i m l
s bc hi nc, tin ti cn bng m vi mi trng.
- Bin i h keo: s tc dng tng h gia protein, tinh bt v nc lm cho bt nho
tin n trng thi mm, do. Protein trng n nhit 30
o
C, nhit cao hn th
trng n gim dn, trn 50
o
th protein ng t v mt nc. Nc s c tinh bt
ht qua trong qu trnh trng n v h ha, xy ra trong sut qu trnh nng, lm cho
sn phm kh hn.
- Bin i trng thi: di tc dng ca nhit cao, trng thi ca sn phm bin i ng
k. Di tc ng nhit nng ln thnh phn ca khi bt, protein b ng t gii
phng nc cn tinh bt th b h ha hnh thnh cu trc lp v bnh: mm, xp, tch
tng lp.
Cc bin i ha hc
Di tc dng ca nhit nng (160
o
C), mt s thnh phn ha hc thay i.
nhit ny, tc phn ng caramen ha xy ra cha ng k, v bnh sau khi nng c
mu trng trn thn bnh. Ngoi ra, trong bnh cn xy ra phn ng melanoidin gia
ng kh vi acid amin. Mc bin i ca cc thnh phn ha hc ty thuc vo mc
tip xc ca ngun nhit.
Cc bin i vi sinh
Trong bnh bn thnh phm chc chn s c mt lng ng k cc vi sinh vt. Trong
giai on u ca qu trnh nng, khi nhit cn thp cc loi vi sinh vt ny vn cn
hot ng. Khi nhit ca bnh tng ln qua 60
o
C, protein bt u ng t, vi sinh vt b
tiu dit dn cho n khi kt thc qu trnh nng.


57

Cc bin i cm quan
Qu trnh nng xc tin s bin i tnh cht sinh, l, ha ca cc thnh phn tham
gia cu thnh bnh bn thnh phm, lm cho bnh bn thnh phm chn. S bin
dn n s to thnh hng v, mu sc c trng v lm tng gi tr cam quan ca sn
phm.
Thit b
Dy chuyn 1 : Thit b nng s dng l thit b nng gin on
Dy chuyn 2 : Thit b nng s dng l thit b nng ng hm

Hnh 2.16. Thit b t bnh vo khay trc khi nng

Hnh 2.17. Thit b nng gin on

Hnh 2.18. Thit b nng dng ng hm
58

Thit b nng gin on : Thit b c dng hnh hp ch nht , bn trong c nhiu
khay c xp song song theo phng nm ngang cha nguyn liu cn nng .
Ngi ta c th s dng phng php cp nhit trc tip hoc gin tip cho thit b
nng gin on . Bn trong thit b c t cc cm bin theo di nhit v m
ca khng kh . Nhn chung , thit b nng gin on c cu to n gin v thch
hp cho nhng c s sn xut nng sut nh . Nhc im ng lu ca thit b
nng gin on l khu np nguyn liu vo v tho sn phm ra thng tn nhiu
thi gian v cng sc . Ngoi ra, thi gian np nguyn liu v tho sn phm ko di
s nh hng n ng nht ca sn phm nng
Thit b nng dng ng hm : Thit b c dng hnh hp ch nht . Bn trong thit
b c mt bng ti li t nguyn liu ln pha trn . Nguyn liu s c np vo
thit b ti mt u bn ca hnh hp ch nht , cn sn phm s c tho ra u
pha bn kia . Khong khng gian bn trong thit b c th c chia thnh nhiu vng
vi gi tr nhit v m khng kh khc nhau . Nhng gi tr ny c th hiu chnh
t ng trong qu trnh lm vic. Ngoi ra , ngi ta c th b tr thm vng lm ngui
sn phm trc khi chng thot ra khi thit b .
Thng s cng ngh
Thit b nng gin on : Qu trnh nng c thc hin nhit 160 qua 2 giai
on:
- Giai on 1 : t mt trn ca bnh xung khay , nng khong 5-7 pht.
- Giai on 2 : Mt di ca bnh t xung khay , nng trong khong thi gian t 15-17
pht cho n khi v bnh c mu sc c trng ca bt chn th dng.
Thit b nng dng ng hm : Qa trnh nng c thc hin qua 2 giai on:
- Giai on 1: Bnh i qua 5 vng gia nhit vi nhit tng ln lt l 120 140
160 180 160 .
- Giai on 2: Sau khi bnh qua 5 vng gia nhit trn th s c nhng ngi cng
nhn qut bng mt v bnh s chy qua 2 vng gia nhit cui cng vi nhit l
140- 120 .
Thi gian bnh chy qua ht bng ti khong 12 pht .
Thi gian nng chnh xc ty thuc vo cu to l nng (kch thc , phng php gia
nhit ) v khi lng bnh . Trong cng nghip , i vi tng loi l c th , cn xc nh
59

r thng s nng nh nhit nng , thi gian nng m bo mu sc , hnh dng ,
hng v cho bnh .
2.3.2.11. Lm ngui
Mc ch : bo qun v hon thin
Bnh sau khi nng c nhit rt cao , nu em bnh i bao gi ngay th s dn n
hin tng ng nc trong bao b v trn mt bnh . y l iu kin rt thun li cho s
pht trin ca nm mc do c mi trng rt m nn trc khi bao gi sn phm cn c
lm ngui n nhit bnh thng bng phng php t nhin hoc cng bc . Bnh khi
nng xong th phn da rt gin , qu trnh lm ngui cn c tc dng lm cho da bnh dai
li , n nh bnh trc khi bao gi .
Cc bin i ca qu trnh
- Vt l : nhit ca bnh gim .
- Ha l : c s thot hi nc lm v bnh tr nn dai hn sau khi nng .
- Ha hc : phn ng oxy ha cht bo . Lm ngui nhanh s hn ch c s oxy ha cht
bo , gip loi bt lng du d v lm ng c phn du t do bm trn b mt bnh .
Thit b
C 2 phng php lm ngui sn phm :
Phng php t nhin: s dng khng kh lm ngui t nhin. Phng php ny
c nhc im l thi gian lm ngui lu, do vy to iu kin cho vi sinh vt c
sn trong khng kh xm nhp hoc bm trn b mt, bnh lm chng h hng,
gim thi gian bo qun ca sn phm.
Phng php lm ngui cng bc: dng qut gi hay h thng iu ha khng
kh lm ngui bnh n nhit thch hp cho bao gi. Phng php ny c
u im l thi gian lm ngui nhanh hn v c iu kin khng ch h vi sinh
vt t mi trng bn ngoi (nu s dng h thng iu ha) nhng i hi chi
ph cho cng tc xy dng v vn hnh h thng.
Trong quy trnh c chn , th sn phm c lm ngui theo phng php lm ngui
cng bc . Sau khi lm ngui , bnh s theo bng ti vo h thng ng gi .
60

Thng s cng ngh
Thi gian lu ca bnh trong thit b khong 10 pht .
2.3.2.12. Bao gi
Mc ch : bo qun
Bao gi nhm mc ch bo v sn phm khi cc tc ng ca cc yu t t bn ngoi
nh cc va chm c hc .
Thit b
Sn phm sau khi lm ngui c em sang phng bao gi . Bnh c cng nhn cho
vo khay PP , t vo bao PE ri n bao b phc hp c trng nhm , b gi ht m , sau
cng l em i ghp m .












61

3. CH TIU CHT LNG CA SN PHM
Bng 4.1. Ch tiu cht lng bnh ch bin t ng cc , bt khoai , u , .
Tn ch tiu Gii hn cho php trn 1g hay 1 ml thc phm
Tng s vi khun hiu kh 10
4

Coliform 10
E.coli 3
Staphylococcus aureus 10
Clostridium perfringens 10
Bacilus cereus 10
Tng s bo t nm mc 10
3

Ngoi ra , bnh cn cn t mt s ch tiu v cm quan v ha l nh sau :
- Hnh dng bn ngoi : ng u , cn i , b mt v bng phng, khng nt .
- Mu sc v : vng nht , khng chy en .
- B mt : khng dnh tro , bi than , cc bt sng .
- V : c trng ca bnh pa
- Mi : thm mi su ring c trng , khng ng , khng mc , khng c mi v l .
- m ca v bnh : 14-16%
- m ca nhn bnh : 30-32%









62

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