Choco Pie

Cng ngh sn xut bnh Chocopie GVHD: Ths.
Trn Th Thu Tr

1

SVTH:
L Th M Hin MSSV:60700785
r h guyt ih MSSV:60701493
guy g hg MSSV:60701792
i h i hy MSSV:60702437
p HC07TP
GVHD: h

Cng ngh sn xut bnh Chocopie GVHD: Ths. Trn Th Thu Tr

2

MC LC
1. Nguyn liu ...................................................................................................................... 1
1.1 Bt m ........................................................................................................................ 1
1.1.1 Cu to v thnh phn ht ................................................................................ 1
1.1.2 Thnh phn ha hc ......................................................................................... 1
1.2 Cc nguyn liu sn xut Chocolate ......................................................................... 8
121 ca ca .......................................................................................................... 8
1.2.2 Ca cao khi ....................................................................................................... 9
1.2.3 Cht to ngt .................................................................................................... 10
1.2.4 Cc nguyn liu khc ....................................................................................... 11
1.2.4.1 Cht h ha ........................................................................................... 11
1.2.4.2 Vani ......................................................................................................... 12
1.2.4.3 Cc cht khc .......................................................................................... 13
1.3 Cc nguyn liu sn xut Marshmallow ................................................................... 13
1.3.1 Mch nha .......................................................................................................... 13
1.3.2 Gelatin .............................................................................................................. 14
1.4 Nguyn liu khc....................................................................................................... 15
141 c ................................................................................................................. 15
1.4.2 Trng ................................................................................................................ 16
1.4.3 Cht to xp ..................................................................................................... 18
1.4.4 Cht to mu .................................................................................................... 18
2.Quy trnh cng ngh ........................................................................................................ 19
2.1 Quy trnh sn xut marshmallow .............................................................................. 20
2.1.1 Nu ................................................................................................................... 20
2.1.2 Nho trn .......................................................................................................... 21
2.2 Quy trnh sn xut chocolate ..................................................................................... 22
2.2.1 Phi trn ........................................................................................................... 22
2.2.2 Nghin .............................................................................................................. 23
223 o trn nhit ................................................................................................... 25
2.2.4 X l nhit ........................................................................................................ 27
2.3 Quy trnh sn xut chocopie ...................................................................................... 30
2.3.1 Phi trn ........................................................................................................... 30
2.3.2 Qu trnh nho .................................................................................................. 31
2.3.3 To hnh .......................................................................................................... 35

3

234 ng ............................................................................................................... 37
2.3.5 Lm ngui ........................................................................................................ 41
2.3.6 Ph nhn ........................................................................................................... 42
2.3.7 Kp nhn .......................................................................................................... 44
2.3.8 Ph chocolate ................................................................................................... 44
2.3.9 Lm ngui ........................................................................................................ 46
2.3.10 Bao gi ........................................................................................................... 48
3.Sn phm .......................................................................................................................... 50
3.1 Ch tiu ha l ........................................................................................................... 50
3.2 Ch tiu cm quan...................................................................................................... 50
3.3 Ch tiu vi sinh .......................................................................................................... 51
4.Ti liu tham kho ........................................................................................................... 52


4

1. NGUYN LIU
1.1 Bt m
1.1.1 Cu to v thnh phn ht
Ht la m c cu to gm ba phn: v cm, ni h v phi.

Hnh 1.1: Cu trc ht la m
1-ru ht, 2-ni nh, 3-t bo cha y tinh bt c bao bi mng protein, 4-thnh cellulose
ca t bo, 5-lp aleurone (thuc ni nh nhng s b tch ra cng vi cm, 6- v la, 7-v
mm, 8-lp t bo ng, 9-lp t bo ngang, 10- lp di v, 11-v ht, 12- lp vy, 13-v chi,
14-v th, 15-chi, 16-chi nguyn th, 17-vy r, 18-mm r.
V cm: lp v cm chim khong 14.5% khi lng ht la m. V cm c cha mt
lng nh protein, cellulose, vitamin B v cht khong.
Ni nh chim khong 83% khi lng ht la m, gm hai thnh phn chnh l tinh bt
v protein. Cc cht bo, ng, cellulose, cht khong trong ni h rt t. Ni h l thnh
phn c gi tr dih dng nht trong ht la m. Bt m c xay t phn ni nh ny.
Phi: phi ht chim khong 2.5% khi lng ht la m. Phi cha khong 15 25%
ng, 15 33% cht bo, 35 40% protein. Ngoi ra cn c enzyme v vitamin. Lp v cm
lm h hng xu n mu sc ca bt m v lm gim gi tr thc phm ca bt m. Phi c
cha enzyme v cht bo nn lm gim thi gian bo qun bt. V vy hai thnh phn ny phi
c loi ra ti a trg qu trnh sn xut bt m.
1.1.2 Thnh phn ha hc

5

Thnh phn ha hc ca bt m ph thuc vo thnh phn ha hc ca ht la m v ph
thuc vo hng bt. Cc cht dih dng trong bt c hng cao th c c th tiu ha d h,
nhg bt m hng thp li giu vitamin v cht hg h hh phn bt m ch yu gm
glucid v protid, c th v thnh ph c trnh by bng sau:
Bng 1.1: Thnh phn ha hc ca bt m
Tn sn phm t l
ly
bt
Tro % Cellul
ose
%
Pentos
an %
Tinh
bt %
cht
bo %
Gluten, %
t kh protein
ht 100 1.74 1.51 6.42 62.99 2.06 42.74 15.16 12.51
bt thng
hng
10.14 0.47 0.13 1.57 80.1 80.1 39.16 11.58 10.33
bt loai 1 22.4 0.53 0.22 1.84 77.84 1.2 43.21 12.9 11.15
bt loi 2 47.5 1.2 0.48 3.44 72.52 2.02 48.42 16.95 14.8

Glucid bt m:
Glucid l thnh phn ch yu trong bt m, chim ti 70 90% theo cht kh ty theo
loi bt m v ging la m dng sn xut loi bt
Glucid l thnh phn to nn cu trc xp, t ngt, to mu sc, v t i th
Bng 1.2: Thnh phn cc loi glucid trong bt m
Glucid ng Dextrin Tinh bt Cellulose Hemicellulose Pentosan
T l (%) 0.6-1.8 1-5 80 0.1-2.3 2-8 1.2-3.5

Tinh bt:
Tinh bt chim khong 80% glucid bt m. Tinh bt la m c cu trc ht trn, kch
thc ht t 5 50

Hnh 1.2: Tinh bt la m
Tinh bt l thnh phn quan trng nht ca bt m, c h hng l n cht lng bt
h sau y l v nguyn ca ht tinh bt c h hg n tnh rn chc, kh g

6

ht c v h lg ng trong bt nho. Ht tinh bt nh v ht tinh bt v s b ng
ha hah h trg qu trnh sn xut. Tinh bt bao gm hai cu t l amylase v amylopectin.

Hnh 1.3: Phn t amylose v amylopectin
ylse l plysaccharide c cu to t cc phn t -D-glucose gn vi nhau bng
lin kt -1, 4 glucoside to thnh mch thg lng amylose trong tinh bt bt m
khong 20%, khi lng phn t ca amylose trong tinh bt m khog 350000 v, mc
polimer ha l khong 2000 2200 gc glucose. Bt cha nhiu amylose th bnh s gin h v
d v.
ylpecti c cu to t cc gc glucose lin kt -1,4 v -1,6 glucoside v vy
m amylopectin c cu trc mch nhnh. Phn t amylopectin ca tinh bt m c h 10000 gc
glucose lin kt vi nhau, khi lng phn t amylopectin ca tinh bt la m khong
90000000 v, trg cc ch nhnh cha khong 19 20 gc glucose. Phn t amylose c
cu t h hng chm nho trg xe hai loi vng: vng 1 c cu to cht, sp xp c
trt t v c tinh th d h b thy phn; vng th hai sp xp km trt t, c nhiu im
ph hh v hg c tinh th nn d dng b thy phn. Amylopectin ch ho tan trong
c nng, to dung dch c nht cao, rt bn vng v chnh amylopectin to cho sn phm
c th dai, n hi.
Dextrin:
Dextrin chim khong 1-5% glucid bt m. Dextrin l sn phm to thnh khi tinh bt b
thy ph di tc dng ca h enzym amylase ca la m. Khi lng phn t v tnh cht ca
dextrin ph thuc vo mc thy phn ca tinh bt. Dextrin ht vi c nhiu h s vi tinh
bt, nu h lng dextrin cao, bt bh dh, t dai, t n hi, bt c huyh hng chy lng
ra.
Pentosan:

7

Chim khong 1,2 - 3,5% glucid bt m. Pentosan l cc polysaccharide ca cc ng
c cha 5 cacb c petsa c th h c, hi trg to huy ph c nh hng
ti tnh cht vt l ca bt nho. Pentosan trong bt m gm 2 loi: pentosan tan trg c v
pentosan hg ta trg c, chng ch khc nhau mc phn nhnh, pentosan khng tan
c mc phn nhnh l h
Cellulose v hemicellulose:
Cellulose chim khong 0,1 2,3%, hemicellulose chim 2 8% thnh phn glucid ca
bt m. Cellulose khng c ngha v mt dih dng v c th gi khng th tiu ha, hg
c tc dg gip tg hu ng rut, gip tiu ha tt.
Cc lo ng:
Gm cc loi h glucse, fructse, altse, saccharse chim khong 0,1 1%
glucid bt m. Chng tham gia phn ng Maillard to mu cho sn phm.
Bng1. 3: Thnh phn cc loi ng c trong bt m
Loi g lng
fructose 0.02-0.08
glucose 0.01-0.09
maltose 0.05-0.10
saccharose 0.10-0.40
raffinose 0.05-0.17
glucodifructose 0.20-0.30
oligosaccharide 1.20-1.30

Protein bt m:
Protein l thnh ph c bit quan trng trong bt m v protein g vai tr chnh trong
vic to nn cu trc cho sn phm. Protein ca bt m chi h lng khong 8 - 25% cht
kh. Cu trc ca protein h hng ti cht lng gluten, m cht lng gluten li h hng
quyt nh tnh cht ca bnh Chocopie.Phn t protein c 4 bc cu trc, nu t l cu trc bc 3
v bc 4 nhiu h th gluten ca bt cht h, sc cg t ln h th cht lng bnh tt h
Protein ca bt m gm bn nhm chnh: albumin, globulin, prolamin v glutelin. Trong
ch yu l prolamin v glutelin, chim ti 70 80%. Hai protein ny ca gluten bt m c kh
g to hnh, c bit l c kh g t ra bt nh c th c kt, do v gi h, cui
cng khi gia nhit to thnh cu trc xp cho sn phm.
Albumin: albumin ca bt m cn gi l: leukosin. Chim 5 - 15% protein bt m. Khi
lng phn t 12.000 60000 v lbui ta c trg c. B kt ta ng
mui (NH4)2SO4 kh cao (70 - 100% bo ho).

8

Globulin: globulin ca bt m cn gi l edestin, chim khong 5 10% protein bt m.
Globulin khng tan hay tan rt t trg c, tan trong dung dch long ca mui trung
ha (NaCl, KCl, Na
2
SO
4
, K
2
SO
4
), b kt ta ng (NH
4
)
2
SO
4
bn bo ha.
Prolamin: (gliadin) chim khong 40 50% protein ca bt m. Gliadin khng tan trong
c v dung dch mui, ch tan trong dung dch ethanol hoc isopropanol 70 80%. Bt
m c khong 20 30 loi glyadin khc nhau c khi lng phn t trong khong 30.000
80000 v, cc prtei ca la m thng dg chui liadi c trg ch
co gin ca bt h, c th a hnh rt ln.
Glutelin: (glutenin) chim khong 30 45% protein ca bt m, glutenin ch tan trong
dung dch kim hoc acid long. Glutenin c cu trc bc 4 phc tp, c xu hng lin
kt vi nhau bg cc tg tc a b, bng lin kt hydro v bng cu disunfua l h
so vi gliadi lutei c trg ch n hi ca bt nho, khi ng c c kh
g to khun hay mng mng chc, n hi, c tnh c kt cao v chu c cg
D glutei c th c th a b b mt cao v c kh g lin hp vi cc hp phn
lipid to ra mng mng khng th h i vi kh CO2.
hi e bt m nho vi c, hai nhm protein ca bt m l glutenin v gliadin s hp
th c, h hng v sp xp li thnh hng v gin mch tng phn nn s lm pht sinh cc
tg tc a b v hnh thnh cc cu disunfua mi. Mt mng protein 3 chiu c tnh nht,
n hi c thit lp, dn dn nhng tiu ph glutei ba u bin thnh nhng mng mng
bao ly xung quanh cc ht tinh bt v nhng hp phn khc c trong bt m to thnh bt nho.
Ra bt nho cho tinh bt tri i cn li khi do gi l gluten t lute t cha 65 70%
c, cn li 90% cht kh l protein, 10% glucid, lipid, cht khong v enzym.
lute t l cht to hnh, to b khung, to hnh dng, trng thi cng vi cg,
dai v n hi cho cc sn phm thc ph lng v cht lng gluten bt m ph
thuc vo ging la m, iu kin trng trt, ch sy ht, ch gia cg c nhit, ch
bo qu lg glute t trong bt m khong 15 35% ty thuc v h lng
protein ca bt. C mt khuynh hng l bt m c hm lng protein cao th cht lng gluten
ca v gc li. Vi cc loi bt m sn xut t ht b hng, su bnh, ny mm, ht b sy
nhit qu cao, h lg glute t gi d th ht c ca protein b thay i.
Cht lg glute c nh gi bng cc ch s vt l sau: mu sc, n hi,
daiv dn. Bt c cht lng gluten cao th hi tt, dai ca, v dn trung bnh bnh
s n v g rng hp gluten yu gha l dn l, dai thp, t n hi, bt nho dnh,
bnh t n v b ra.
Trong qu trnh ch bin c th vn dng cc yu t ca nhit , ng mui ,
cg h ci thin nhng tnh cht vt l ca gluten. Gim nhit nho th gluten

9

tr nn cht h, tg hit nho th gluten n nhanh nhg h g gi kh km v bnh t
n h
Mui c tc dng lm cho gluten cht li v tg h g ht c l, cg
thy phn protein gi i r rt. Mui ph ly thh cc i c i l tg hng s in
mi ca c, lm gi dy v in tch ca lp ion kp bao quanh cc protein, lm cho cc
phn t prtei n g hau h, hnh thnh cc tg tc a c v k c, to nn nhng
phn t protein c khi lng phn t l, tg cht ca khung gluten.
g h l tg qu trnh to hnh gluten nhg l gim kh g gi kh ca
gluten.
Axit ascorbic, kali bromat, peroxyt v mt s cht oxi ha khc c tc dng lm cho
gluten cht h cn cc cht kh th c tc dg gc li.
S lng gluten khng h hng l n cht lg bh, tuy hi h lng gluten
tg th m ca bt h tg, d thi gia ng b ko di. V vy, ta cn hn ch s
lng gluten trong khong 27 - 30%.
Lipid bt m
Lipid bt m chim khong 2 - 3% cht h rg cht bo trung tnh chim khong
, cn li l cc phosphatide, sterin, cc sc t v cc vitamin tan trong cht bo. Cht bo c tc
dg gip ch hug glute hi h v gip gi kh tt h uy hi trong qu trnh bo
qun, cc lipid c th b thy phn to ra cc acid b l tg chua ca bt, cc acid bo
cg c th b oxy ha lm bt c mi kh chu.
Bng 1.4: Phn b lipid trong bt m (%)
Dng lipid lng
Lipid lin kt vi tinh bt 0.38-0.72
Lipid khng lien kt vi tinh bt 1.12-1.188
Lipid t do 0.60-1.00
Lipid kt hp 0.52-0.88

Cht khong:
Cht khong ch tp trung nhiu trong phn v v phi ht la m, v th bt m cht
lng cao l bt m c hm lng cht khong thp.
Cc vitamin:
Trong bt m c cha rt nhiu vitai h 1, B6, PP, EVitai cha nhiu lp
aleurone. Ty theo hng bt m th hm lg vitai cg hc hau ng bt cng cao th
vitamin cng thp v gc li.
Bng 1. H lng cht khong v vitamin trong cc loi bt m

10

Vitamins (mg/kg) Khong (mg/kg)
B1 B2 PP CaO P
2
O
5
FeO
bt thng hng 0.5 0.4 10 10 70 1.0
bt loi 1 1.0 0.5 20 30 200 4.0
bt loi 2 2.8 0.8 60 60 400 0.9

Enzym:
Trong bt m cg c h ezye h trg ht la m nhg h lng v hot
khc nhau ty theo loi bt, bt loi thp th c hot ca v gc li. Hai loi enzym c
ngha quan trng nht trong sn xut l: h enzym amylase v h enzym protease. H enzym
amylase trong bt m gm amylase v amylase. - amylase thy phn tinh bt thnh
dextrin, pH ti thch hot ng l 5,6 6,3, nhit thch hp l 630C. - amylase thy phn
tinh bt thh ng maltose v cc dextri gii h, p ti thch hat ng l 4,8 v nhit
thch hp l 50 - 520C.
H enzym protease: Protease phn gii cc phn t protein c cu trc bc ba, bc bn do
glute b vn nt lm gim kh g lin kt vi c uy hi trg giai u qu
trnh thy phn ny rt cn thit cho s dm chn bt nho v lm bt nho d h Protease bt
m c hot mnh nhit 45 - 47
0
C v pH = 4,5 5,6.
Ngoi hai loi enzyme trn, trong bt m cn c lipase, lipoxidase, tyrosinase cng nh
hg n cht lng bt m. Lipase thy phn lipid thnh glycerine v acid bo cn lipoxidase
oxy ha cht b hg thh perxyde, y l t cht oxy ha mnh c h hng ti
gluten v trng thi ca protease.
h gi cht lng bt m ngi ta da vo tnh cht ng bnh ca bt. Bt m c
tnh cht ng bnh cao s lm cho bnh sn xut ra c xp cao, b mt bh p, rut bnh
ro, sg v hi. Tnh cht ng bnh ph thuc vo trng thi h protein protease v
glucid amylase. H protein protease ca bt gm s lng v trng thi protein, trng thi
enzyme thy ph prtei, lng cht hot ho. Trng thi protein protease c trg ch
mh hay h g gi c ca bt. Cn h glucid - aylase c trg ch h g sih
ng v to kh CO2 .
Tp cht trong bt m:
Trong bt m c cha rt nhiu tp cht h bi, su, mt v tg hiu trong qu trnh
bo qun. Khi ch bin phi x l loi b nhng tp cht trong bt m m bo cht lng sn
phm.
Ch tiu cht lng bt m

11

Chn bt m lm bnh chocopie l bt ae flur: y l li bt c h lng
gluten thp (bt m s 8 tc l h lng protein tng l 8g/100g bt m); dng to bt nho
xp, mm.
Bng 1.6: Ch tiu cht lng ca bt m (TCVN 4359:1996)
Ch tiu Tn tiu chun Yu cu
Cm quan Mu sc Trng hoc trg g c
trg
Mi Mi ca bt t nhin
V Khng c mi v l
Tp cht v c Khng l ct, t, st
Vt l mn
Cn trn ry 420m
Qua ry 118

Khng l h 20%
Khng nh h 80%
Ha hc m Khng l h 135%
lng gluten kh 8-10%
lng tro 0775%
chua 35 ( s ml NaOH 1
trung ha cc acid c trong
100g bt)
Tp cht Fe 3 g/g
D lng ha cht tr su Nm trong gii hn cho php
Vi sinh N c Khng c
Vi nm Khng c

1.2 Chocolate (v cc nguyn liu hc to chocolate)
v shrterig
Sa
ng
1.2.1 cacao
cacao l nguyn liu quan trng nht trong cng ngh sn xut chocolate, c nh
hng trc tip n cht lng chocolate thnh ph caca l sn phm trung gian ca quy
trnh sn xut bt cacao ha tan, c t thh sau cg n p tch cht bo ra khi bt
cacao.
gi ra, b caca cn c chit trc tip t ht caca xay v loi mm. Mt s dung
i thg dg chit b caca h: triclethyle, cyclhexa, ru etylic, isprpylic

12

y l gun nguyn liu khng ch cung cp cht dih dng ch c th, c cha mt
lng ln cht polyphenol chng oxy ha t nhin; m trong qu trnh ch bi, b caca s gip
t ra hg v th g c trng cho chocolate. Do n c kh g t tinh a hnh ty theo
nhit , dg b t tinh c cu trc tinh th mn, bng, v th c trg, ta chy nhanh
di iu kin thn nhit.
T lu, gi ta c gng nghin cu ng dng mt s cht c kh g thay th b
caca gim gi thnh sn phm; va khc phc nhg h h trg qu trnh x l nhit
chocolate, va l tg thi gian s dng, mc chu nhit, cg, c tnh c qua
Tuy nhin, cc cht thay th ch tg t b caca v tnh cht vt l, ha l, nhg li khng
t c hg v c trg ch sn ph chclate h b caca
Cacao phi ch b caca c hit nng chy cao (trn 30
o
C).
Bng 1.7: Mt s ch tiu i vi b cacao lm nguyn liu sn xut chocolate (theo Cargrill
Corporation)

1.2.2 Ca cao khi
Bng 1.8: Ch tiu c bn ca ca cao khi sn xut chocolate (theo Cargrill Corporation)
Thng s Gii hn
lng cht bo Min 53% w/w
m Max 2% w/w
Vi sinh vt tng Max 5000 cfu/g
Nm mc Max 50 cfu/g
Nm men Max 50 cfu/g
Enterobacteriaceae Khng hin din trong 1 gam
E.Coli Khng hin din trong 1 gam
Salmonella Khng hin din trong 750 gam

1.2.3 Cht to ngt
ng knh
Thng s Gii hn
Acid bo t do Max 1.75% w/w
Ch s Iodine 33-42
m Max 0.3% w/w
Ch s khc x 1.456-1.459
Cht khng b x phng ha Max 0.35%

13

Saccharose l thnh phn chim t l ln nht trg ng knh. Ngoi ra, trg ng
knh cn c mt s thnh phn khc: glucose, fructose, cht mu, cht hg, c v cc tp
cht khc. Saccharose do mt phn t - D - Glucopiranoside (1-2) - D - Glucofuranoside -
Glucose dng piranose lin kt vi mt phn t dng furanose bng lin kt glucoside xy ra
C1 ca gc - Glucose v C2 ca gc - Fructose, loi i t phn t H
2
O.

Hnh 1.4: Cu to phn t saccharose
Saccharose (cn gi l sucrose) l tinh th khng mu, khng mi, c v ngt, tan nhiu
trg c, nht l c nng, nng chy 185
0
C, t trng: 1,5879 g/cm3. lng
saccharose cng ln cng chng t ng knh c cht lng cng cao v cng tinh khit.
Vai tr ca ng trong sn xut bnh Chocopie l t ngt cn thit theo yu cu sn
ph, iu v cho bnh. Nu ta dng nhiu ng qu lm s bnh cng. Tuy nhin, v ngt ca
bnh Chocopie c th thay i ty thuc vo s thch ca gi tiu dng. Do vy t l dng
ng trong sn xut bnh c th thay i.
gi ta ch yu dg ng saccharose trong sn xut chocolate dg ng mn. Do
, ng saccharose dng tinh th c c ht hg u cn phi c nghin nhuy kch
thc phn t g a v sn xut ch cn khong 25 - 30 m.
Cc ch tiu ch yu ca ng saccharose trong sn xut chocolate:
+ lg saccharse: 999% w/w
+Hm : 006 % w/w
+ng nghch : 004%
+ch thc tinh th: 0.5-1.25 mm
1.2.4 Cc nguyn liu khc
1.2.4.1 Cht nh ha
Lecithin
Lecithin l t c miu t cho c phosphatidylcholin v hn hp ca phospholipid.
Lecithin sn xut cng nghip cha cc phsphlipit hc hau h phsphatidylchli,
photphatidylethanollamin v phosphatidylinositol. Cu trc ho hc ca chng nh sau:


14

Hnh 1.5: CTCT ca photphatidylethanollamin v phosphatidylinositol
Ghi ch: R1 v R2 l cc axit bo.
Trn 90% phospholipids trong lecithin ca u l 3 dng trn
Lecithin l cht hot ng b mt, dg t h trg cg gh thc phm do n c
nhng tnh cht sau:
L tg h g hp th c
g h g to hnh ca bt.
Gim thi gian trn.
L tg h g ht ng ca my mc.
L tg thi gian bo qun.
Mono- diglyceride
Momo - diglyceride c ng dng rng ri h tg h thc phm. Cu trc ho
hc ca chg h sau:

Hnh 1.6: CTCT ca monoglyceride v diglyceride
Vi R1 v R2 l cc acid bo.
Chng cha ester tng hp bng cch xc tc chuyn ho ca glycerol vi triglyceride.
Chng cg c chuyn trc tip t glycerl v acid b trg iu ki i trng
kim. Bng cch ny ta thu nh c sn phm chim ti 90% l monoglyceride.

15

Ester polyglycerol ca acid bo
Ester polyglycerol ca acid b c s dng trong cng ngh lm bnh. Chng c cu
trc ho hc h sau:

rg l cc acid bo
Ester polyglycerol ca acid bo. y 1, R2 v R3 l cc acid bo, n >1.
Lecithin dng tinh khit l mt khi kt dnh, c mu sng, khi gia nhit th tr nn
mm v ha tan tt trong cht bo. N c kh g to ra nhng lp mng trn b mt phn chia
gia pha a c v pha a b, trh s tch pha. Ngoi ra, vic b sung lecithin (dng dng
bt) cn gip gi nht ca khi hn hp chocolate sau qu trnh nghi D lecithin
c s dg h t cht h ha trg cg gh thc phm.
Trong ht cacao c t 0,3 - 0,4% lecithin so vi trg lng ca ht v chim 0,1% trong
v trng thi lin kt.
Ngoi ra, ta c th s dng mt s cht t h hc h: - v di - glycerides, mui
amonium ca acid phosphatidic, polyglycerol polyrecinoleate, sorbitan monostearate, sorbitan
tristearate, polyoxyethylene (20) sorbitan monostearate.
Bng 1.9 m lng cho php ca cc cht ph gia (Codex 87 1981)
Cht to nh m lng ti a trong sn phm (g/kg)
Mono - v di glycerides ca acid bo GMP
Lecithin GMP
Mui ammonium ca acid phosphatidic 10 g/kg
Polyglycerol polyrecinoleate 5 g/kg
Sorbitan monostearate 10 g/kg
Sorbitan tristearate 10 g/kg
Polyoxyethylene (20) sorbitan monostearate 10 g/kg
Tg h lng cht nh ha 15 g/kg (dng lin kt )

1.2.4.2 Vani
C dng tinh th hnh kim, dng bt, hg u, c i th c trg, ta trg
ru etylic. Va-i thg c cho thm vo lm cho sn ph dy i th
Mt s tiu chun v va-ni

16

Tn ch tiu Tiu chun
Nhit nng chy 81 - 83
o
C
c < 0,5%
Tro < 0,05%
Kim loi nng <10 ppm

1.2.4.3 Cc cht khc
Ngoi ra: mui (sodium chloride), cc vitamin, cc cht mu, ph gia bo qu cg
c dg ci thin tnh cht ca sn phm, ko di thi gian bo qu v tg gi tr cm
quan ca sn phm. Cc cht ph gia trn gp phn rt ln vo vic a dng ho cc dng sn
phm chocolate.
1.3 Cc nguyn liu sn xut marshmallow
Gellatin
Syrup t tinh bt ng (mch nha)
Mui
1.3.1 Mch nha
L sn phm thu phn tinh bt bg -amylase
Chng kt tinh ng trong sn phm
Thnh phn: maltose (80%), dextrin v glucose (20%)
Tiu chun s dng trong sn xut chocopie:
+ Ho l: dung dch mch ha t 80
o
x, h lng maltose trn 80% cht kh.
+Cm quan: khng mu hoc mu vng nht, trong sut.
Mch nha lm cho bt nho thm m, ti, v tg th h c, c bit lm cho bnh
c u vg ti d s phn hy to ra monosaccharide
Bng 1.10: Ch tiu cht lng mch nha (ngun: cng ty c phn bnh ko Bibica)
Ch tiu Tn tiu chun

Yu cu
Cm quan

Mu sc Trong sut, khng mu hoc
vng nht
Mi Khng c mi v l
V Ngt nh, c trg
Tp cht Khng c tp cht
Ha hc DE(h lg ng kh tnh trn %
cht kh)
50-75

17

x(h lng cht kh 200
o
C) 74-82

pH(dung dch mu 50% mu) 4.5-6
Tro sunfat(%) < 0.1-0.5
Ch 05 g/g
Asen 05 g/g
Vi sinh

Tng s vi khun hiu kh 104 khun lc/g
Tng s nm men, nm mc 100 khun lc/g
Coliforms 10 khun lc/g

1.3.2 Gelatine
h gi cht lg gelatie: bn ca gel hi g
c trg bi Bloom: l khi lng tnh bng gam cn thit tc dng ln b mt mu
gel th nghi khi gel ln xung 4mm
Khi gel th nghi: h lg gelatie 667%, khun c chiu cao 10mm, gi n
nh 10
o
C trong 16-18h, sau to hnh bi g c ng knh 14.7mm
Gelatine trn th trg c bloom trong khong 50-300 Bloom (gam)
To ra dng gel mm do, trong sut, nghch o nhit khi lm ngui di 35oC
elatie ta trg c, to ra cm gic sn phm tan trong mig elatie c bn
gel cao(>200g bloom) c kh g hp th c tt h v c hit tan chy ca h gelatine
c bn gel thp. Gelatine c bn gel thp cn dng vi liu lng cao, to ra sn phm c
nht ca v dai h
Trong cng ngh sn xut arshallws, gelatie ng dng phi tha mt s tnh cht
sau y: Bloom: 200-260, nht: trung bnh-cao, liu lng(%): 2-5%
1.4 Nguyn liu khc
c
Vanni
Cht bo qun
1.4.1 c
c l nguyn liu khng th thay th trong cng thc lm bnh Chocopie. Vi s c
mt ca c, khi bt nho mi c cu trc v nhng tnh cht cng ngh c trg
gi ra, c cn c tc dng ha tan cc nguyn liu cn thit hc: ng, mui
to thnh hn hp ng nht, gp phn t bg, mn, do, c tnh cht quyt nh n
cht lng cho sn phm.

18

Ngoi ra, t l c s dng cn ty thuc v m ca bt m; nu bt m qu kh th
lng c phi dng nhiu t cht lng bt nho theo yu cu.
Bng 1.11: Thnh phn ho hc ca nc
Cc cht c trong nc m lng mg/l

CaO 80-160
MgO 20-40
SO3 20-80
Cht lng Cl (dng chit) 10-4
SiO2 5-10
N2O 10
Cc cht hu c 2 mg oxy/l
Ngoi ra cn c hm lng Ca, Mg, tn ti trg c
di dng Ca(HCO
3
)
2
, Mg(HCO
3
)
2
, s gy nh
hng xu n qu trnh ch bin

Yu cu cht lng nc:
c s dng phi tha mn yu cu cht lg c dg ch bin thc phm. C
th l cc ch tiu cht lng sau:
Bng 1.12: Cc ch tiu cht lng nc (TCVN 2653-78)
Tn ch tiu Mc ch lng
Ch tiu ho hc
trong
c
u ( Coban)
Mi v xc nh bng cm quan 200C v 600C
lng cn khng tan
lng cn ho tan
pH
cng ton phn
lng Clorua
lng Nitrit
lng st tng s
lng thy ngn

> 100 cm
< 1,5 g/l
< 5
khng pht hin thy
< 10 mg/l
< 500 mg/l
6 8,5
< 300 mg CaCO3/l
< 0,1 mg/l
< 0,3 mg/l
< 0,01 mg/l
hg c c

19

Ch tiu sinh hc:
Tng s vi khun hiu kh
Tng s Coliforms, khun lc/100ml
Coliforms phn, khun lc/100ml

< 200 khun lc /1ml
hg c c
hg c c

1.4.2 Trng
Mc ch ca vic cho trng vo bt nho l:
g gi tr dih dng ca sn phm
To mu cho sn ph (carteid trg lg trng)
T h tg (lecithi trg lg )
Trng gia cm l mt loi thc ph giu dih dng. Trong thnh phn ca n c nhiu
protein, cht bo, mui hg, vitai,l hng cht rt cn thit v d hp th i vi c
th gi ( ng ha ca lng trng trng l 97%, ca lg trng l 100%).
Bng 1.13: Thnh phn ha hc ca trng g
c Protid Lipid Glucid
85,5 - 86,55%

12,5% 0,3% 0,5 - 0,9%

rtei lg trng : ch yu tn ti dng Lipoprotein ch tch c khi lm bin tnh.
Lg trng c lecithin h h tg ha c tc dng lm chm s thoi ha ca tinh bt.
V mt dih dg lg trng kh hon chh i vi vic cung cp cc cht cn thit cho
nhu cu ca c th gi.
Lng trng trng l cht to bt rt tt nn c tc dng gip bt nho tr ti xp. Nu
lng trng kh ln th khng c dug n thuc n ha hc.
Th nh phn ha hc ca l :
Lg chim 30% khi lng trng vi thnh phn ha hc h sau:
Bng 1.14: Thnh phn ha hc ca lng
c 47 54%
Protein 15 17%
Khong 0,7 1,6%
Lipid 27 36%
Glucid 0,7 1%
Vitamin Rt phong ph tr vitamin C


20

Lg hg ha ta trg c hg hi ha ln vi c s to thnh mt h h
tg, l d trg lg c cha 10% lecithin l cht t h ht bo trong long tn
ti trg thi h tg ha vi cc phc hp ca lecithin c b mt hot ng ln. Lecithin
cg g vai tr qua trg trg qu trh ng ha cht bo. Trong phn t lecithin c cha
lng l acid b cha az it ca lecithin l cholin. Lecithin c kh g t h tg
v cg l cht h h tg rt tt.
Cht lng ca trng:
Cht lng ca trg c biu th bng nhng ch tiu cm quan v nhng ch tiu ha
l.
xc nh cht lng ca trng c th c c vo trng thi v, hnh dng, khi lng,
t trng, bung kh, lng trg, lg , mi, v ca trng.
V trng: Sch s, nguyn vn khng b dp v, mu sc v bh thng, khng bong
qu. Trg ti i l trng tt nht, trn b mt v c bi phn.
Trng lng: nhc qu trng ln thy nng tay, khi lng ca trng qu ln hoc qu b
u khng tt v nhng qu c t l lng trg v h lg c cao, trng d b gim khi
lng trong qu trnh bo qun.
T trng: trg ti c t trng 1,078 1,069. Thi gian bo qun cng di, t trng ca
trng cng gim.
Bung kh: nm u t ca trng, bung kh cng nh th trg cg ti rng cn
tt th khi soi trng bg h sg n, bug hi u trg c ch thc t 7 9 mm.
Lng trng: trg ti tt, lng lng trg c nhiu, dy lg to, r v gn lin
vi lg . Nu lg di ng nhiu chng t lng trg b long hoc dy b va.
Mi v: trg ti tt khng c mi. V ca trg c xc nh ngay sau khi luc chn,
trg ti tt c mi v c trg, hg c v l.
Bng 1.15: Thnh phn ca trng ti (% khi lng trng
c
Cht bo
Lecithin
protein
74.8
10.9
1.5
12.3

1.4.3 Cht to xp
Bt n cho vo c tc dng lm cho bnh xp hi ng, bt n trg iu kin nhit
cao s phn hy sinh ra kh, to nn nhng l hng trong bnh, lm bnh thm xp mn.
Trong sn xut bh, gi ta thng dng hai loi bt n sau:

21

- Bicacbonat natri (NaHCO
3
): khi phn gii to ra kh CO
2
. Loi y c u im khng
li i trg bh, hg h g to kh km v nu s dng khng thch hp th trong sn
phm s tha nhiu Na2CO3 lm cho bnh c mu sm.
- Cacbonat amon ((NH
4
)
2
CO
3
): khi phn gii to ra kh NH
3
, CO
2
. Loi ny c kh g
to kh nhiu, hg li mi khai trong bnh. hg thg, gi ta thng s dng kt hp
hai loi tr h vy va tg cht lng bnh v cn khc phc c nhg hc im do
hai loi dng ring gy ra.
Yu cu ca bt n: tinh khit: 85 90%, ht m, ng nht, mu trng, khng
ln tp cht.
Cn bo qun thuc n trong kho thong mt, kh ro, cch nhit, cch m tt
1.4.4 Cht to mu
Khi ch u, trc ht phi m bo cht mu khng c hi i vi c th gi, sau
i ch n mu sc, ta, bn mu v cc phn ng bin mu khc.
Cc cht u thng dng trong sn xut bnh Chocopie l: tartrazin (vng chanh),
pceau 4 ( ti)
Bng 1.16: Ch tiu cht lng ca cht mu thc phm
Hm lng cht bay hi ( 135
o
C) 10 %
lng cht hg ta trg c 0,5 %
lng kim loi nng:
Asen (tnh ra As
2
O
3
)
Ch

1,4 pp
10 ppm


22

2. QUY TRNH SN XUT

Tri marshmallow

Ghp bnh
Nhng chocolate

ngui
Np v g gi

Sn phm
Marshmallow
Chocolate
Bt m
Chun b bt
Nho v phi trn

To hnh
Cc nguyn
liu khc
ng
Lm ngui

23

2.1 Quy trnh sn xut marshmallow

Gii thch quy trnh sn xut marshmallow
Cng thc phi trn to marshmallow
Gelatine(260 Bloom): 2%
c: 21.8%
Sacchorose: 45.72%
Glucose syrup: 30.48%
accharse, glucse syrup, c l lt c cho vo thit b nu c cnh khuy v gia
nhit hi t 115 C, ngng gia nhit ch gelatie qua qu trh g v khuy trn
s b. Khi hn hp c b qua thit b nh h bg hm hnh thnh cu trc sn
phm marshmallow. Trong qu trnh nho ta c th b sung thm ph gia t hg to, v nu
c arshallw c lm ngui nh khng h hng bh biscuit, n lp chocolate
ph bn ngoi
2.1.1 Nu
Mc ch
Chun b: to thnh hn hp dng lg, ng nht ca cc cht khc nhau
Bo qun: gp ph l tg thi gia bo qun sn phm do nhit cao s tiu dit
mt phn vi sinh vt
Cc bin i
Nc
Nu
Nho trn
Marshmallow
Gelatin
Ngm
Saccharose
Glucose syrup

24

Vt l: nhit tg, g dung dch tg d c bc hi, nht v t trng ca
dung dch cg tg, th tch v khi lng ca dung dch s gim
Ha hc: phn ng nghch ng, phn ng caramel. Phi hn ch nu khng s nh
hg n mu sc sn phm
Thit b
Ni nu dg hi c lm ngun nhit thc hin qu trnh nu
Thng s hi l vic: Thng s hi bo ha 2,5bar; 135C
Nhit ti a ca qu trnh nu l 115-118 C
Thi gian: dg hi t nhit 115 C
cu khuy trn c tc khuy 20-30 vng/pht. Cnh khuy c kh g th ri
hah chg d dng v sinh.
2.1.2 Nho trn
Mc ch
Ch bin: t dai, xp, kh g gi kh, hnh thnh nn cu trc t trg ca sn
phm
Hon thi: trg giai n ny ta c th phi ch thm mt s ph gia mu mi (nu
cn) nh tg th cm quan ca sn phm
Cc bin i
Vt l: nguyn liu dng lng sau nho tr thnh dng st, khi ko sau nhi y ng
nht v c xp nht nh
Ha hc: hg g do nhit nho thp ch yu l phn ng to gel ca gelatin
Kh to xp cho marshmallow phi m bo yu cu v mt vi sinh (phi qua kh trng
trc hi a v ch bi), hg ch cc thh phn sinh ra phn ng c hi cho sn phm
(H
2
, )


25

2.2 Quy trnh sn xut chocolate

Gii thch quy trnh sn xut chocolate
2.2.1 Phi trn
hi trn cc thnh ph trg quy trh sn xut chocolate l mt qu trh c bn kt
hp thi gian - nhit trong mt thit b trn lin tc hoc gi thu c h hp g
ht rg phi tr gi , h hp cha ca ca hi, g, b ca ca, cht b sa, bt
sa (ty thuc vo loi sn ph) c tr t 12 15 pht ti 40-50 hi trn lin tc
thg c s dng bi cc h sn xut chocolate l h estl v adbury, s dg cc
thit b phi tr t g (iifie, 1989; ecett, 2000; wua, 2002)
Mc ch:
B caca
Phi trn
Ca cao khi
ng
mn
Nghin
o trn nhit
X l nhit
Chocolate
Lecithin

26

Chun b: Qa trnh nho trn nhm mc ch t iu kin cho cc nguyn liu phn b
u vo nhau, t h hp huy ph rg , b ca ca l i trng phn tn, cn bt ca
ca, ng l nhng thnh phn thuc pha phn tn.
Cc bin i xy ra :
Vt l :
Trong qu trnh nho trn, bi i quan trng nht l s phn b g u cc thnh
phn vo nhau. Qu trnh nho trn trong s xut chclate cn ch hi tng sau: ca cao
khi l cht lg c nht ca, b ca ca cg thg c b sug v di dng lng, trong
hi , ng dng bt v l thnh ph a c D , qu trh h trn s rt h h
v ph thuc vo t l ca hai nhm nguyn liu y cg h nht ca pha lng v kch
thc ca pha rn. Ng cao ca cc cu t pha rn v nht cao ca pha lg l tg lc
ma st v nhit hn hp.
Ha l:
Trong qu trnh nho trn, cc cht rn c th lin kt li thnh cc ht c ch thc ln
h m ca cc thnh phn trong khi chocolate c h hg ch thc ca cc cu t
c to ra khi nho tr m trong khi ca cao cng cao th s thc y qu trnh to ra cc
cu t c ch thc l h au hi h trn, nu h lng cc cu t c ch thc ln cn
kh nhiu th cn phi qua giai n nghi lm gim ch thc ca chng.
Thng s cng ngh
Thi gian nho trn hn hp l 12-15 pht. Nhit nho trn gi trong khong t 40-
45
0
C. Nu nhit ca hn hp vt qu 60
0
C s gy h hng xu n cht lng sn phm.
Thit b

H
n
h

1
0

Hnh 2.1: Thit b phi trn
2.2.2 Qa trnh nghin

27

ghi l qu trh rt quan trg sn xut cu trc h g u trg cc s
ph bh o chocolate hi i. Hn hp ng v ca cao liquor (v cc cht rn sa - ty
thuc vo loi chclate) c h lng cht bo tng 8-24% c nghi tih ch ch thc
ht nh h 30 hng s dg t hp thit b ghi hai trc v trc (ecett,
1999, 2000).
ch thc ht cui cg h hng quan trg th cht lu bi v c qua ca
chocolate. Mt thit b ghi 5 trc ba gm mt mng dc ca bn tr rng, nhit c
kim sot bi lu lg c bn trong. Mt lp h hp g (sau phi tr) c thu ht v
c l gy cg hah h, i l pha tr thit b v c tch ra bng mt li da c
c l ghi cc ht r thh hg ph t h h v ph l b mt chg cc thh ph
lipid chg tr ht ha v hp thu hg cu t hg t ca ca
ch thc ht ti u ch chclate e l thp h 35 , ph thuc hiu v sn
phm v thnh phn (Awua, 2002).
li, thit b ghi tih hg ch nh hg vic gi ch thc ht, ph v cc hi
t cc l c h hg vic ph phi ht v pha li tc ph l cc ht y lp
v lipid
Mc ch:chun b
Gi ch thc cc cu t, to thun li cho cc qu trnh x l nhit tip theo sau.
Cc bin i xy ra
Trong qu trnh nghin, ngoi vic gi ch thc ca cc cu t, hn hp nguyn liu
s tr ng nht h v dn chuyn v dng paste. Sau qu trnh nghin, do ma st gia cc
trc v gia trc vi nguyn liu s sinh nhit. Khi cc trc nng ln s gy h hg n cht
lng sn ph D , hn hp c c phi lm ngui nhit trong khong 45
0
-48
0
C
Thit b: thit b nghin 5 trc


28

Hnh 2.2: Thit b nghin mn 5 trc
2.2.3 o trn nhit
tr hit c xe l qu trh cui trg quy trh s xut chclate c
chclate trg v chclate e l t qu trnh cn thit l gp phn vo s t ca st,
cu trc v hg v ch s ph cui tr hit thg c thc hi bg cch
tr h hp hit h 50 trg vi gi (ecett, 2000) rg giai u, m
gim vi loi b mt s cht gy hg v khng mong mun, cht d bay hi h l axit axetic,
v d cc tng tc gia pha phn tn v pha lin tc c y mnh. Ngoi loi b m v
axit d bay hi, qu trh y c thc y pht tri hg v do ko di nhit cao, to ra
mt ph cc hg v d ph g carael trg chclate hg sa u trh y cg h
tr gi nht bt h sau hi ghi tih, v gi ch thc ht v loi b cc ph cnh
(iifie, 1989; ecett, 2000; wua, 2002)
Mc ch
Ch bin : Lm chn hn hp sau khi nghin mn, to kt cu v hg v c trg cho
chocolate. Trong quy trnh cng ngh s xt chclate, qu trh o trn nhit c vai tr rt
quan trng. Mc ch chh ca qu trnh x l nhit l to ra trg thi ng nht ca hn hp
nguyn liu y l cg n quyt h mn ca sn phm chocolate. Bn ch , qu
trnh x l nhit cn nhm mc ch to ra t hp hg v ca chocolate mt cch hi ho
thng qua vic loi b mt s cu t to mi xu v hnh thnh nn cc cu t hg i.
Cc bin i xy ra

29

Vt l v ho l:
Qu trh o trn nhit lm gim kch thc cc ht ca pha r, tg mn, gii
phng cht b v c t bn trong cu trc cu cc ht nguyn liu Di tc dng ca nhit
cao, mt ph c s bay hi l gim m. Phn nc c li s lin kt vi cht b di
tc dng ca lecithi ( c b sung vo ti thi im 1 gi trc khi kt thc qu trh o trn)
v to h keo lm gim nht ca pha lng, nh l du sn phm.
Ho hc :
o trn nhit di ra c gia hit trong mt thi gian di nn c hng lot cc phn ng
ha hc s xy ra, quan trng nht l phn g aillard l hg v chclate tg l r rt.
Ngoi ra, cc tannin s c chuyn ho, cc cht mu b oxi ho t to gi tr cm quan tt
h
Ho l:
Xy ra s bay hi ca mt s acid d bay hi c i h chu h acid acetic
Phng php thc hin
Nhit ca qu trnh: c gi 45
o
C - 60
o
C.
Thi gian: ko di t 48 - 72 gi.
Ngoi ra, ta c th cho thm cc cht t h tg c trong du, c gc phosphatid
nhm lm gi nht ca chocolate.
Thit b
Thit b trc dc: thg c g sut nh, thi gian thc hin di. Tuy nhin cht lng
cm quan ca chocolate sn xut the phg php y rt tt hng s dg trg cc c s
sn xt nh hay sn xut cc loi chclate c bit.
Thit b dng nghi ba: c g sut ca h, c tc dg trt mh, d , thi gian
x l thng ng h
Thng s cng ngh
Nhit :
Nhit cng cao th thi gian s cng ngn. Do khi nhit cng cao, tc bay hi m
cg hah, ng thi, qu trh ng ho di ra hah h d nht ca khi cht lng s
gim. Tuy nhin, nhit cao c th d n mt s phn ng ho hc khng mong mun, to
mi xu cho sn ph hi gia v hit tr hit hc hau (wua, 2002) thng l:
cc sn phm sa bt 16-24 gi, hit l ti 60; vi chclate e 70 v tip tc ln
ti 82 hay th sa bt guy bg sa bt gy v cht b t b, hit c th l ti
70 (wua, 2002) cung cp cho chocolate mt nht ph hp, b ca ca v lecithi c
th c thm vo cui qu trh (cug cp dg lg) trc hi x l hit trg qu trh tip
theo (Beckett, 2000; Whitefield, 2005).

30

-Thi gia o trn nhit ph thuc vo tnh cht ca nguyn liu, nhit thc hin qu trnh
v cg o tr c qu trh o trn nhit truyn thng c th di n 72gi. Hin
ay, qu trh o trn nhit c th rt ngn cn 9 gi nh s tg cng tc dng ca shearing
v gi h lng ba u trong nguyn liu.
-Trong thi gia o tr, gi nht trong pha lng c th b sug lecithi lng
lecithin cho php trong sn ph l hg qu 05% v c cho vo khong 1gi trc khi kt
thc qu trh o trn.

Hnh 2.3: Thit b o trn nhit

2.2.4 X l nhit
Mc ch
Hon thin: nh tinh th b caca t dng khng bn sang dng b h, trh hin
tng b mt sn phm chocolate b xm hoc n hoa. Ngoi ra, cc tinh th b ca ca ph phi
ng u s gip cho chocolate d dng kt rn trong qu trnh lm mt.
Chun b: Sau khi tinh th chocolate hnh thnh, nng nhit ln 28
o
C - 30
o
C t iu
kin thun li cho vic rt khun.
Cc bin i xy ra
Vt l : S thay i nhit lm kt tinh hon ton cc dng tinh th bn v khng bn.
Ha l : caca c rt nhiu dng tinh th v cc dng khng bn s t t chuyn sang
dng bn h
S tan chy hon ton khi chocolate, khi chocolate chuyn sang dng lng

31

Ha hc
C nhng bi i tg t h trg qu trnh o trn nhit (s bin i cc cht mu,
gii phng cht d bay hi gy i h chu )
Phng php thc hin
X l nhit chocolate l to ra dng tinh th bn vng ca b ca ca trg chclate u
ht cc phg php x l nhit u c thc hi the 4 bc:
+ Lm tan chy hon ton khi chocolate.
+ H nhit im kt tinh v c th gieo mt t mm tinh th, b caca s tinh th
ha nhanh.
+ Qu trnh kt tinh.
+ Lm tan chy cc tinh th khng bn v cc tinh th bn kt tinh li di dng ht.
u tin nng nhit khi chocolate ln khong 44
o
C - 45
o
C v gi trong 10 pht
cc khi cacao tan chy hon ton.
au h nhit khi chocolate nng chy xung khong 27
o
C v gi nhit nh,
t iu kin cho cc tinh th b caca c hnh thnh (cn gi la giai n mm tinh th) v
kt hp vi s khuy tr cc tinh th phn b u trong khi chocolate. Trong giai n ny,
ta c th b sung vo mt s mm tinh th gip giai n ny din ra nhanh v tt h
Sau cng, nng nhit ca khi chocolate ln khong 28
o
C - 30
o
C lm tan chy cc
tinh th km bn cn st li, trong khi cc tinh th bn khng b tan chy. Ngoi ra, ln gia nhit
ny cn to cho khi chocolate mt lng thch hp cho qu trnh rt khun tip theo.
hclate c x l nhit c th lu tr trong vi thng m khng b hi tng n
ha trg iu kin nhit phng khng i trong khong 15 - 18
o
C

l hit li qua n vic kt tih trc ca mt t l nh cc cht bo trung tnh,
vi nhn tinh th hnh thnh (1-3% tng s) l hit c b bc chh: gia hit
chocolate nng chy (ti 50), l t im kt tinh ( 32), t tinh ( 27), l ta
chy cc tih th khng nh (ti 29-31) (albt, 1999)

32

rc ia, hi cha s dg thit b x l hit, chclate c x l hit bg phg
php th cg v phg php y vn thnh thog c s dng bi h sn xut vi s lng
tg i nh.
i ay, hu ht cc h s xut s dg thit b x l hit, cu t ba gm trao
i nhit a giai t hp thi gia v hit l rt quan trg trg qu trh y

nh in t tinh cht bo trong n ut chocolat
Thit b
Cu to: Thit b gm 3 khu vc c gn cc b ph tra i nhit ring. Chocolate s
c b v v di chuyn theo dng xon c xuyn qua cc ph tra i nhit. Nhit lm
mt v mc dng chy chocolate c th c ci t chh xc t c lng nhit trao
i theo yu cu c u d nhit c t sau mi khu vc trong thit b c th hit
ca c khi chclate v c lnh.

Hnh 2.4: Thit b x l nhi qua 3 a on

33

2.3 Gii thch quy trnh sn xut chocopie
2.3.1 Qu trnh phi trn nguyn liu ph v ph gia
Mc ch
Chun b: phi trn cc nguyn liu ph thnh nh tg chun b cho qu trnh nho
tr c tt (chc g qua trng ca h h tg l l bn h bt xp, gip bnh thnh
ph c xp t yu cu v phn tn cc ht cu bo).
Cc nguyn liu hc phi trn bao gm:
ng
Glucose syrup
Trg ti
Glycerin
Cht h ha: v diglyceride (471), polycerol ester (475), lecithin (322).
g tng hp: trng, sa, b
Mu thc phm tng hp: ponceau 4r (124), tartrazin.
Cc bin i
Bi i vt l: nhit tg h.
Bi i ha l: c, du v cc hp cht ta trg c du to thnh h h tg
g u. C s ha tan cc cht kh: CO
2
, O
2

Thit b

Hnh 2.5: Thit b phi trn
Cc nguyn liu ph, ngoi tr cht to xp, c cho vo thit b phi tr (c v cc
cht ta trg c i t ng, cc cht cn li hg ta trg c i ng ring), ri

34

h tr u trong thi gian khong 10 pht to thnh hn hp h tg g u th t yu
cu.
H thng c cnh khuy. Trc cnh khuy mt u gn vi g c, u cn li c
gn vi mt bi trnh cnh khuy b lg hi quay vi vn tc ln. Bn khuy c gn tm
ch gim xoy phu, chg tr, tg din tch s dng.
Hnh dng: tr trn, th tch 7500 lt.
p sut lm vic: -0.8 +01bar
Nhit lm vic: 0 100oC.
Tc khuy: 60 120 vng/pht.
Thi gian: 10 pht.
2.3.2 Qu trnh nho
Mc ch
Chun b: qu trnh nho tr h tg vi bt m to khi bt ng nht, thun li cho
qu trnh to hnh.
Hon thin: cc ch tiu cht lng cho sn ph h xp, kh g gi kh ca khi
bt nho (kh g y to tnh cht c trg ca bh l c xp).
Qu trnh nho tr c chia thh hai giai n.
iai n 1: tt c cc thnh ph b, ng v cc thnh phn ph t e trc, sau
trn bt v v h s b, c c b sung trong qu trnh nho. Khi hg kh
i v b trg khi bt, lm gim khi lng ring ca n.
iai n 2: Khi bt sau c i qua thit b nho trn tc cao vi h thng lm
lnh bg c b gi hg h c a v hi bt vi tc v p sut hp l
to khi bt c khi lng ring khong 0.88 g/cc nhit 19oC. p sut trong sut
qu trnh nho tr c iu chnh nh mt van kh u ra ca thit b nho.
Cc bin i
Bi i vt l:
Lc u, khi mi nho, bt tg i dh d lg c t do nhiu, khi cc nguyn
liu lin kt cht ch vi hau th dnh gi, ng thi th tch ca khi bt cg
gi, dai tg hg sau t thi gian nho, c s thm nhp v tch ly h trg
khi bt nho, nn th tch khi bt tg
Trong qu trnh nho trn, nhit ca khi bt nho s tg d a st v d cc phn
ng ha hc xy ra trong bt nho.
Bi i ha l:
T hn hp cc thnh phn nguyn liu ba u vi cc pha khc nhau chuyn thnh mt
pha nho bt nho dg paste, ng nht khng tch ri.

35

- rtei ht c ht tinh bt trg , to trng thi do.
- Nhng cu t ri rc lin kt vi nhau to khi ng nht.
ai prtei gliadi v glutei hg ta trg c s hp th c, dui mch, nh
hng sp xp li thnh hng v lm pht sinh cc tg tc a b v hh thh cc
cu disulfua mi, kt qu hnh thnh mng protein 3 chiu c tnh nht, d, dh,
hi, bao xung quanh cc ht tinh bt v nhng hp phn khc. Hn hp gi l bt
nho.
- Tinh bt c trong bt m khog 70%, cng nhit bt nho ni trn, n lin kt
khog 30% c nh amilose v amilopectin (do hai cht ny nu trng thi kh th
lin kt vi nhau bng lin kt hidro, nu ch c vo th lin kt hidro ngoi gia tinh
bt - c c hh thh lng c t do gim).
- Mui ph ly thh cc i c i l tg hng s in mi ca c, lm gim
dy v in tch ca lp ion kp bao quanh cc protein, lm cho cc phn t protein
n g hau h, hh thh cc tg tc a c v k c, to nn nhng phn t
protein c khi lng phn t l, tg cht ca khung gluten.
- C s ha tan ca nguyn liu ng.
Bi i ha hc:
S oxy ha cht b di tc dng ca oxy.
S bin tnh ca prtei di tc g c hc.
Phn ng ha hc t xp cho sn phm.
To nn nhng lin kt ho hc mi do trong qu trnh hnh thnh mg li gluten cc
gliadin, glutenin s kin kt vi nhau bng lin kt hidro, bng cu disulfua v bng
tg tc a b
Bi i ho sinh:
Enzym protease v amylase trong bt thy phn protein v tinh bt lm gi th n hi
ca khi bt.
hg hit khi bt h thng nh h 400, y hg phi l nhit ti thch
ca 2 enzym trn, nn qu trnh thy phn din ra t.
Bi i sinh hc:
C th nhim vi sinh vt do s nho tr l tg lng O2 ha tan, t t iu kin
cho vi sinh vt pht trin.
Thit b
S dng thit b nho trn lin tc tc cao:
Thit b gm c:

36

Mt thng hnh tr t nm c nh (bowl) c ca pha b hg hay di y tho
liu, hg thg thng th n s quay xung quanh mt trc khuy n gag tho liu d
dg h
Cc trc khuy c lp the phg m ngang pha trong thng hnh tr, mi trc c
mt hay hai cnh khuy.
Khi ch c mt cnh khuy th cc trc thg c t ghig trn bt khng ch
the hng t di ln m cn t pha bn ny sang bn kia thng. Cc cnh khuy c th c
thit k gn st hay vn c mt khog cch vi thng hnh tr. Nu cnh khuy st vi
thng th s m bo khuy trn c tt c bt n di y thng, cn nu c khong cch th
qu trnh nho, cun v ko dn bt s tt h c v hnh dng ca cnh khuy s nh
hng quyt h n vic ct x bt, i hi gi ta c th dng thm mt cnh chn gn vo
thg nng cao hiu qu, gip bt t c ng nht cao.
Khi c hai cnh khuy th y ca thg thng c dng ch W v cc cnh khuy s
quay the hai hg gc nhau. Cc thit b y c gi l thit b nho trn c cnh khuy
dng ch Z.
Tc trc khuy c th t n 60 vng/pht, khi bt cng s c nho trn trong
thi gia tg i ngn khong 12-15 pht.

Hnh 2.6: Thit b nho
u im ca my nho trn tc cao t nm ngang
y l hng thit b rt mnh v hiu qu v cnh khuy c cc gi m hai u nn
c kh g ho bt tt v hah h s vi my nho tr t ng.
Ta c th t cc phu ca thit b chia bt gay b di my nho trn, nh c th
khng c dg n cc thng cha bt trung gian hoc ch dg n chng khi mun

37

vn chuyn bt n mt i hc
C th d dg iu khin nhit ca thng trn mt cch hiu qu v chnh xc thng
qua lp v c c tun hon.
C th thm nguyn liu vo t pha trn ca thng hnh tr trong lc trc khuy ag
hot ng, tc l gia qu trnh khuy tr, d vic nho trn s lih g h t
c cht lng sn phm mong mun.
Nhc im ca my nho trn tc cao t nm ngang
Vic nhp liu chim mt khong thi gian g trong chu k nho bt, nguyn liu
phi c cho vo t pha trn thit b.
Cc trc khuy c huyh hng thy tung vt liu l pha tr d bt c th b dnh
trn thnh.
Np thng hnh tr hon ton che kn bn trong nn ta khng th theo di qu trnh nho
bt ag xy ra.
V sinh thit b c c ch trng nhiu h d c vi vg h ty ra.
Khi c hai cnh khuy th y ca thg thng c dng ch W v cc cnh khuy s
quay the hai hg gc nhau. Cc thit b y c gi l thit b nho trn c cnh khuy
dng ch Z.
Tc trc khuy c th t n 60 vng/pht, khi bt cng s c nho trn trong
thi gia tg i ngn khong 12-15 pht.
Nng sut ca my nho trn hot ng gin on
gi ta c 2 cch ni v g sut my nho tr, l th the th tch thng cha
bt hay tnh theo khi lng bt nho / m hg yu t cn quan tm chnh l khi lng bt
ti a trg tng m c nho trn hiu qu, n ph thuc vo cng sut motor v th tch vng
khng gian m trc khuy v cnh khuy hot ng hiu qu, ngoi ra c cn ph thuc vo bn
cht ca loi bt nguyn liu.
g sut thg thng ca my nho trn l 500-1000kg.

Hnh 2.7: Khi bt nho sau khi qua thit b nho trn

38

2.3.3 Qu trnh to hnh
Loi bt nho ny rt t b v giu g, c xu hng dnh cng vo b mt bg ti
trong qu trnh nng. V th b mt bg ti c c trng du trc khi bt c t
l chun b ng. V c tnh khi bt nho khng c mng gluten dai nn rt d b
chy ra hi ng nhit ca, gi ta thg dug bg ti c bit va chng dnh,
va hn ch c s chy ra hi ng ca bt. Loi du thng s dng l loi du c:
bit, hoc hn hp ca du v bt g cc c tri thnh mt lp rt mng v u trn
bg ti.
y ta dug phg php to hnh bng cch p ct p l phg php khi
bt nho qua l khun. p sut nn c to bi nhng con ln cho bt nho xp v
m, sau bt c ct bng dy kim loi.
Hnh dng ca bnh ph thuc s hp ca tc ca u phu v bg ti. Vi loi
bnh Choco pie, hnh dng bnh trn l do u phu v bg ti chy cng tc ngay
sau hi u phu c m ra.
Cc yu t nh hng:
Nhit : Nhit h hng ti nht ca bt nho. Nhit cao lm bt nho c
nht thp, d p ct hg t iu kin cho cc phn ng caramel, mailard v mt s phn ng
khc xy ra mnh m, gy mu khng mong mun cho sn phm. Nhit cao l bay hi
c, h hng ti cc thng s ca qu trnh ng sau hit qu thp lm bt nho c
nht cao, kh p ct.
Lng bt: va theo tiu chun ca h y, thng th lng bt c dung l
7.3gx2/bnh.
Thit b: my p ct to hnh (khng qua giai n cn).
Cu to
Phu nhp liu.
H thng hai c l: hi bt nho vo khoang p sut b di l c th
hot ng lin tc hoc gi , cg c th chuy g gc li gii phng p sut
v to ra lc ht tr li ti khun rp hoc vi phun ti y ca khoang p sut.
Do bt nho c th nn lin tc hay gi n ra khi khoang p sut.
Khun rp: to hnh cho sn phm.
Li ct: c dy kim loi hoc li dao phg hay rg ca b ct to hnh.
Thit b p thg t trn dy l nng hoc tr bg ti (i vi loi bnh c nh
chiu di): khun rp cch dy l nc hoc bg ti khong 70mm.
ch thc ca thit b p thg c quyt h thg qua ch thc ca khun rp.
iu chnh tc p bg cch iu chnh tc ca c l p

39

Yu t h hg n tc p: trng thi ca khi bt nho, p sut ca khoang bn
trn khun rp, lng bt nho nhp vo.
Nguyn l hot ng:
Bt h c p qua mt dy cc khun rp (c hnh dg v ch thc h g
mun) v mt khung g dy cg hc li dao gt i qua i li b di ca l khun ct
bt h p. Dy ct c th rug the phg gag tg hiu qu ct. Mu bt nho sau
ri xung dy l hoc bg ti.
Dy ct c th ct khi chuy ng ti hoc thg the hg gc li hi ht
ct gn vi khun rp v nht quay li s thp h, tch xa hu rp khng b dnh vi khi
bt h ag c p.
c im:
Nhng ming bt nho c th ri thng hoc quay vng trc hi ri xung dy l,
hg iu hg h hng l hg cc ing bt phi ging nhau. Ch khi bt nho c
cu trc th, dnh th c th ri hg the mun. C th iu chnh s ri bng cch iu
chnh khong cch gia l khun v dy l hoc v tr ca dy ct iu mong mun l cc
ming bt nho c khi lg ch thc g u.
Tc ca dy ct hg ca, t hi l n 100 nht/pht. Tuy nhin c th tg s dy
bnh ln bng cch:
S dng l khun dy i u mu c ch thc nh.
S dng hai my cng mt lc nn to hnh lun phin tng dy bnh.
Bt h p t l khun hnh trn c th bin dng khi ct c bit nu bt nho c
cha nhng phn t th h tri cy sy do n ko tri trn dy ct iu s nh hg n
hnh dng ca bh ng, c th khc phc bng cch cho bnh chy qua con l t pha trn
to lc p cho bnh c hnh dng phg trc hi ng.
Ming bt nho ct thng cc b mt x x, vng trung tm dy h ra. C th gim
hi tng ny bng cch gi ch thc l khun.
Thng s thit b:
Tc dao ct: 100 ln/pht
Tc c l: 150 ln/pht

40

Hnh 2.8: My p ct
2.3.4 Qu trnh nng
Mc ch
Ch bin: Nhit cao trong l nng c tc dng lm chn sn phm, thch hp cho
mc ch s dg ng thi d n s bi i l ha v h keo lm cho sn phm c cu
trc, mi v, mu sc c trg
Bo qun: nhit ng cao (trn 150
0
C), tiu dit vi sinh vt v trg giai n ny,
tg thi gian bo qun.
Cc bin i
Cc bi i vt l:
Bin i v khi lng: khi lng ca sn ph (bh ng) gi i, guyn nhn l
do mt c t trong qu trnh ng di tc dng ca nhit .
Bin i v nhit : nhit bh tg l, hg hg phi g u trong cu trc.
Bnh khi ra khi l nung t nhit 980C v c hm m tm l 8%. Lp v nng (khong
1500) v h h (1-2% hm ) hg c th lm ngui nhanh. Trong sut qu trnh lm
ngui, lng m chuyn t bn trong ra lp v v sau bc hi
Cc bi i ha l:
S bin i m: song song vi s bi i nhit , m trong vt liu cg bi i do
qu trnh trao i m vi i trng (l ng) c trg ca qu trnh trao i m l s bc
hi c, tin ti cn bng vi i trng.

41

Bin i h keo: s tc dg tg h gia protein, tinh bt v c lm cho bt nho
ti n trng thi mm, d rtei trg nhit 30
o
C, nhit ca h th trg
n gim dn, trn 50
o
prtei g t v mt c c s c tinh bt ht trong qu
trnh trg v h ho, xy ra trong sut qu trnh nng, lm cho sn ph h h
Bin i trng thi: di tc dng ca nhit cao, trng thi ca sn phm bi i
g Di tc ng nhit ng ln thnh phn ca khi bt, protein b g t gii
phg c cn tinh bt th b h ha hnh thnh cu trc lp v bnh: mm, xp, tch tng lp.
Cc bi i ha hc:
Tinh bt h ha mt phn, v b phn hy t dextri, ng.
Xy ra phn ng Maillard gia ng kh v acid ai trg giai n u ca ng
(nhit thp).
Xy ra phn ng Caramel lm mt g hg to mu nu sn phm khi nhit
ng ln cao.
Cc bi i ha sinh v sinh hc: nhit ng cao (200
0
C) nn tiu dit ht cc vi
sinh vt.
Cc bi i cm quan:
Qu trnh nng xc tin s bi i tnh cht sinh l ha ca cc thnh phn tham
gia cu thnh bnh bn thnh phm, lm cho bnh thnh phm chn. S bi i dn n s
t thh hg v, mu sc c trg v l tg gi tr cm quan ca sn phm.
Thit b: l ng ng hm
Cu to:
Bao g 1 ng hm (c th di ti 120m v rng 1,5m), bnh s c vn chuyn
xuy qua ng hm bg bg ti trn nhng tm bng kim loi hay trn mt dy cuaroa c
c l hay dg li a bng kim loi (bg ti c thm du) y c chia lm nhiu vng
gia nhit. Trong mi vng nhit v c kim sot mt cch c lp bng ngun nhit
v va hi hg c th gi li hay loi b m bng cch to s cn bng gia khng kh mi
v khng kh tun hon bn trog i c (trong thit b u trc tip l sn phm ca qu
trnh t) c tch ra trong tng vng ring bit.
C th thit k thnh h thng thu hi nhit.
H thg y th c lp trnh kim sot tc ca dy cuara, lng nhit cn cung
cp, v tr ca cc van kh c th t g thay i iu ki ng trong tg vg, c th sn
xut ra nhng chng loi bnh Chocopie vi mu sc v m khc nhau.
u im:
C th dg ng rt nhiu loi bnh khc nhau.
g sut ln.

42

Kim sot qu trnh chnh xc.
Tn t nhn cng, t ng ho cao.
C s dng nhng thit b tra i nhit ti ca ra ca kh thi nh c th tit kim
g lng v rt ngn thi gian khi ng.
Nhc im:
Chi ph cao.
Tn nhiu din tch
Nguyn tc:
- h c vn chuy tr bg ti thm du, i vo l nng v tri qua ba giai n
ng:
Giai on 1: bh c ng i trg c m cao (khong 60 70%), v nhit
khng qu 150
0
rg giai n ny, tinh bt b h ha thu ht mt lg c g
l ch bh h h; prtei b bin tnh to cu trc cho bnh; CO
2
c to thnh do s phn
hy ca cht to xp tht ra gi; hi m bc ra lm gim d m ca bnh; lp ngoi
cg cha thh v cng m ch mi thnh lp mng d v hi, do vy cha h hng
n qu trnh truyn nhit, sn ph ch u, hi m v CO
2
thot ra d dng khng lm nt v
bnh.
Giai on 2: nhit l ng tg ln khong 190 205
0
v m thp h iai
n ny tip tc cc bi i h tr, ng thi xy ra mt s bi i ha hc h: ng b
caramen ha hoc do phn ng melanoid (phn ng gia ng kh vi cc acid amin) to cho
lp v ngoi c mu vng nu, cc phn ng t i th ch bh Bn ch cc vi sih vt
cg b tiu dit g .
Giai on 3: l giai n cui ca qu trnh ng, c tin hnh v gi nhit
170
0
y l giai n c nh cu trc sn phm v kt thc qu trnh bay hi c. Thit b
c gia nhit gin tip bng l t h t. y hg th dg hi c gia nhit v nhit
ca hi c ch t 100
0
, trg hi hit ng l gn 200
0
C. Gia nhit gin tip
trnh gy mi cho sn phm. Sau khi ra khi l nng, bnh mm v d v, phi lm ngui trc
khi ly ra khi bgti. Mt trc l c s dg lm phng b mt ca bnh khi chng cn
nng v cg l iu khi dy.
tch bnh ra khi bg ti l mt vic rt h h, i hi bnh khng b b. Dy
kim loi c s dg tch bnh tt h c.

43

Hnh 2.9 M l ng hm

Hnh 2.10 L ng hm
Thng s cng ngh:
Nhit ng 150 - 200
0
C
Thi gia ng: 7-8 pht
2.3.5 Qu trnh lm ngui

44

Lm ngui l qu trnh ngc li vi qu trnh u g l qu trnh h nhit t
nhit ba u ca n nhit cui cng bng nhit i trng chung quanh hay ca h
mt t.
Hu ht cc bi i vt l ca qu trnh lm ngui l gc li vi qu trnh u g,
tuy nhin cng c mt vi bi i khng thun nghch.
Mc ch: chun b cho qu trnh ph nhn.
Thit b:
Tc bg ti lm ngui: 14m/pht

Hnh 2.11: Thit b b i lm ngui
2.3.6 Qu trnh ph nhn:
Marshmallow dung trong sn xut bnh chocopie khng gig h o marshmallow
thg thng, thnh phn ca n ch yu l gelati, h lg ng rt t. Gelatine c phi
tr g c, gia nhit v h bg l to khi mm xp c trg dug trong sn xut
bnh Chocopie.
Nhn mashmallw g c ph ln mt bnh bng h thg u phun t ng, chun
b cho qu trnh kp nhn.
Nhit nng chy cu arshallw c th ph nhn cho bnh chocopie l 45
o
C.
Yu cu khi ph nhn:
Tc u phun phi cng tc di chuyn ca bg ti.
Lng mashmallow phun va phi, khng qu nhiu lm h hng ti qu trnh kp
nhn.
h c ph mashmallow xen k nhau, chun b cho qu trnh kp nhn. C mt hng
bh c ph nhn, lin sau l mt hng bnh khng ph nhn xen k nhau.

45

Cc bin i:
Vt l: nhit k ashallw tg l, nht gim.
Ha l: mashmallow chuyn t th rn sang lng.
Ha hc: phn ng caramen ha, lm mt mu trng ca lp nhn.
Cc yu t nh hng:
Nhit : Nhit thch hp l 40
o
C, nhit ny c th ph marshmallow bng cch
phun, kh g b dh ca marshmallow vo b mt bnh l tt nht. Nu nhit thp h
phi h tr thit b ct khi phn phi.
Lg arshallw: Lng marshmallow va phi, khng qu nhiu s lm chy trn
lp marshmallow ra ngoi, khng qu t s khng ph c b mt bnh, h hng ti gi
tr cm quan ca sn ph Lng dung thch hp l 5.2g/bnh.
2 phg php ph nhn:
Ph nhn mashmallow nng chy: ashallw g c cp trc tip t my sn
xut marshallw, c phun trc tip ln bnh bi cc u phun t ng.
u im:
hg php y gin, ch cn phun mashmallow nng ln b mt ming bnh. Do
mashmallow cn nng, dnh cao nn kt dnh vi b mt 2 ming bnh d dng qu trnh
kp h arshallw c ph u trn b mt bnh, khng cha khong trng no, to gi
tr cm quan tt.
Nhc im:
D gy caramel ha mashmallow nu nhit gia nhit qu cao.
h iu khi c b dy lp mashmallow giai n kp nhn do tnh chy lng ca
n.
Ph nhn mahmallow c lm mm: mashmallow nhit va phi, c
dh hg khng qu lng.
u im:
iu khi c b dy lp mashmallow khi kp nhn.
Khng gy caramel ha do nhit gia nhit khng qu cao.
Nhc im:
Kh phun ln bnh do tnh d v dh h t, cn h tr bi thit b ct.
T dnh vi ming bnh hg ca h dng lng.
Kh g ph b ca arshallw hg g u lm, d n ch tha ch thiu,
lm gim gi tr cm quan ca sn phm.
Thit b

46

Hnh 2.12: Thit b ph nhn
2.3.7 Qu trnh kp nhn
Mc ch: chun b cho qu trnh ph chocolate.
Nguyn tc: S dng my kp nhn, gip mig bh hg c ph mashmallow v
mig bh c ph mashmallow ghp li vi nhau, to thnh hnh bnh chocopie vi lp nhn
mashmallow chnh gia.
Hot ng: My c mt thit b c tc dg c bit, c th ht mig bh hg c
ph mashmallow ln nh p sut, sau di chuyn mig bh v t bn trn ming bnh c
ph ashallw h sau hi c kp h c chuyn qua h thng p. H thng ny c
tc dng p ming bnh bn trn xug iu chh dy ca ming mashmallow.

Hnh 2.13: Thit b kp nhn
2.3.8 Qu trnh ph chocolate
Bnh sau khi kp h c cho qua h thng ph chocolate nng chy nhit 40
o
C,
lm cho ton b b mt b gi bh c ph mt lp o chocolate mng t im c trg
cho loi bh chcpie y, tg cg hg v, mu sc cho sn phm.

47

Bin i:
Vt l: nhit gia tg d bh tip xc vi chclate g au gim xung trong
qu trnh lm ngui.
Ha hc: c xy ra phn ng Caramel khi gia nhit chclate, hg y l phn ng c
li gip tg u v hg v cho chocolate.
Ha l: h ag c h m thp c th b ht m khi tip xc vi chocolate nng, lm
tg h m bnh, lm mm cu trc bnh.
Cc yu t nh hng:
Nhit : Nhit chocolate nng thch hp c th ph thnh mt lp mg u trn
bnh. Nu nhit chocolate qu ngui, nht cao th kh chy u trn b mt bnh, nhit
qu nng lm oxy ha cht bo, chy kht chocolate.
Tc bg ti: h c cho qua chocolate chy thnh mng vi tc va phi,
chclate c ph u ln b mt. Tc qu nhanh c th lm chocolate ph khng u,
tc qu chm c th to lp chocolate qu dy.
Lg chclate: Lng chocolate va phi, khng qu nhiu s gi cm thy
ngn, khng qu t s khng ph c b mt bnh, h hng ti gi tr cm quan ca sn
ph Lng dung thch hp l 5.2g/bnh
Cc ch tiu ca chocolate:
Ch tiu ha hc:
m : < 2%
lng cht bo : 38 - 42 %
Ch tiu Ha l:
Cu trc bn vng, kh chy lng gi hg h iu ki thng, kh g ht m
thp
mn: 28-30 Cho vo ming th tan mn.
Ch tiu Vi sinh:
Tng s vi khun hiu kh: < 5.103 cfu/g
Coliform: 10 cfu/g
Nm men: 100 cfu/g
E. Coli: 0
Staphylococcus aureas: 0
Salmonella: 0
Ch tiu Cm quan:
Chocolate phi kh, cng, b mt lg bg, u c trg ca Chocolate ( trng sa,
u, e ),

48

Lp chocolate khng c hi tng Fat bloom v ugar bl ugar bl( hoa do
ng) l do Chocolate b bo qun hoc sn xut trg i trg c m cao, khi chuyn
Chocolate t ch nhit thp sang ch c nhit ca, hi c s gg t trn b mt
hclate l ta g c trg hclate, lg ng ny s kt tinh li trn b mt
Chocolate, nu dng tay di nh m lp kt tinh ny khng b ta i hi b Sugar Bloom,
Chocolate s khng cn gi c hg v v dn ban u. Hi tng fat bl( hoa do
cht b) l d b bo qu trg iu kin nhit thay i, khi nhit ca h 22
o
C, cht bo
bn trong Chocolate s b nng chy v thot ra ngoi b mt, khi gp nhit thp, cht bo
ny s kt tinh trn b mt Chocolate to thnh 1 lp phn trng, nu dng tay di nh s thy lp
phn ny tan ra gi l fat bl rng hp ny vn c th c v gi nguyn mi v
hg sn ph hg c p.
B mt lng, bng, mn
Mi v: i th c trg ca Chocolate.

Hnh 2.14: Thit b ph chocolate
2.3.9 Qu trnh lm ngui
Mc ch: lm cho lp v chocolate ca bh g c li.
Cc bin i quan trng trong qu trnh:
Bi i vt l: nhit bnh gim, c s co th tch ca lp v chocolate.
Bi i ha l:

49

Chocolate chuyn t th lng sang th rn.
Bnh c th b ht m lm cht bo kt tinh v gy ra hi tng n hoa trn b mt v
chocolate.
Nu lm mt qu nhanh c th l tg guy c chclate ch g lm xut hin cc
tinh th khng mong mun, lm cho cu trc chocolate b m v hg c mn.
Cc yu t nh hng:
Nhit : nhit ti ca vo bung lm mt c th gy sc nhit lp v chocolate, lm
cho b mt lp v hi g li b rn nt, hg c lng mn.
tg i ca hg h: hi tg i ca khng kh trn 80% th
chclate e s ht m cao v nhg iu ki l ch hi m trong khng kh
gg t li c th gy nn hi tng n hoa trn b mt chocolate lm cho v bc
hg c p.
Thit b:
Thit b l t gin nht l bug i lu hit, tc nhn l khng kh lh c
tu h b trg, trg hit ti tm ca bung l nh nht uy hi, m ca
khng kh bn trong bung lm mt l kh cao v nhit ti ca vo bung s c th gy sc
nhit chclate trnh cho v chocolate khng b ht m, khng kh bn trong bung lm mt
c l h v c tun hon lin tc. Vic lm kh khng kh c th thc hin bng
cch a hg h i vo c nhit thp h hit khi s dg au , trg bung
lm mt s c cc vng khng kh c nhit l 13 19
o
C, 10 13
o
C v 13 15
o
, y l iu
kin nhit thch hp nht. g ti a bh chclate i v bug l t thg c
bc bng nha g ti nn c chiu dy mg thi s tiu hao nhit cng nhiu cng tt, v
n c th d dg i qua c n ng - i sn phm s tch ra khi n. Nh bg ti
c th un cg the n ng nn chocolate d dng tch ra v tt c cc vt ui, cc git nh
hoc cc phn chocolate trn ra ngoi khc cng s c ly i v rt xung mt bg ti khc
b di g c th s dng thm dao co m b ch bg ti cng sch cng tt.
bg ti quay v v tr ba u sau khi ra khi bug l t, khi vn chuyn
nhng sn phm mi vo lm mt th nhit bg ti bng vi nhit phng v khng qu
lh hg thng s c mt gi cg h ng gia thit b bc v o v ca vo bung
l t ki tra m bo cc chic bh bc v khng dnh vo nhau trc khi lm mt.
S tch ri cc chic bnh giai n ny c th lm gi g s hao ht v sau. Bnh b
dnh vo nhau sau khi ra khi thit b bc v thng l do khi i v thit b hg c
thng hng.
Thi gian lm mt: nu lp v bc quanh bnh l mng th thi gian lm mt ti thiu c
th khong 3,5 4 pht.

50

C lu thm l nhit khng kh xung quanh phng bao gi bnh khong 20
o
v
tg i di 65%.

Hnh 2.15: Bung lm mt
2.3.10 Qu trnh bao gi
Mc ch
Bo qun: bh sau hi ng d b ht m tr li hi iu ki i trng xung
quanh, nn phi bo qun trong cc bao b chng thm du c.
Hon thin: bao b c in mu m bt mt gp ph tg gi tr cm quan cho thc
phm. Bao b cn c thi h tr cg phg l trnh khi rt b v ra. Cun bao b c
in nhn hiu s, c dui ra v xp thnh hnh khi ch nht, mt h thng t g h lng
v t bnh ln b mt bg ti, mng plastic bao bc bnh, c ct ri v xp thnh bao hon
chh, c hn thn h hai u.


51

3. SN PHM

Hnh 3.1: Bnh chocopie
3.1 Ch tiu ha l
Bng 3.1:Ch tiu ha l
Tn ch tiu Gi tr
m, %, khng l h 4
lng protein,%, khng nh h 3.7
lng cht bo,%, khng nh h 20
lg ng ton phn (saccharose),%,
khng nh h
15
lng tro khng tan trong acid HCl
10%,%, khng l h
0.1
ki, , khng l h 2
3.2 Ch tiu cm quan
Bng 3.2: Ch tiu cm quan
Tn ch tiu Yu cu
Hnh dng bn ngoi Bnh c hnh dng theo khun mu, khng b bin
dng, dp nt, khng c bnh sng
Mi v h c i th c trg
Trng thi Xp, mn b mt
Mu sc u c trg
To cht l Khng c


52

3.3 Ch tiu vi sinh
+Vi khun hiu kh gy bh: hg c c
+Ecli: hg c c
+lstridiu perfriges: hg c c
+ Tng s vi sinh vt hiu kh: khng l h 510
3
cfu/g
+Coliform: khng l h 10
2
cfu/g
+Nm mc sih c t: hg c c
+Tng s nm men, nm mc: khng l h 10
2
cfu/g


53

[1] i c Hi (ch bin), K thut ch bi Lg thc, Nh xut bn Khoa hc v K thut,
2006.
[2] L V Vit Mn (ch bin), Cng ngh ch bin Thc Phm, Nh xut b i hc uc
Gia Tp.HCM, 2009.
[3]. J A Delcour and R. Carl Hoseney, Principles of Cereal Science and Technology, Amer Assn
of Cereal Chemists, 1994.

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