Cong Nghe San Xut Lap Xuong Heo

Cng ngh ch bin thc phm
GVHD: PGS.TS L Vn Vit Mn

MC LC
PHN I: TNG QUAN.. 4

PHN II: GII THIU V NGUYN LIU. 5
I. THT HEO..5
1. Thnh phn dinh dng...5
1.1. M c...5
1.2. M m.8
2. Ch tiu cht lng..10
II. RUT NHI.....11
III. GIA V... 12
1. Mui 12
2. ng. 14
3. Bt ngt....15
4. Bt tiu en..16
IV.PH GIA...18
1. Nitrate, nitrite..18
2. Solium Ascorbate v Erythobate...19
PHN III: QUY TRNH CNG NGH...........21
I. S KHI....21
1. Quy trnh ch bin 121
2. Quy trnh ch bin 2....22
II. S THIT B.... 22
PHN IV: GII THCH QUY TRNH CNG NGH.......23
I. GII THCH QUY TRNH CNG NGH 1....23
1. Nguyn liu..23
1.1. Tht23
1.2. Rut nhi lp xng23
2. Qu trnh r ng...27
2.1. Mc ch...27
2.2. Bin i ca nguyn liu.27
2.3. nh hng ca cc yu t cng ngh ti qu trnh..28
2.4. Thit b v thng s cng ngh. .28
3. Qu trnh ct.. 30
3.1. Mc ch.. 30
3.2. Bin i ca nguyn liu..30
3.3. nh hng ca cc yu t cng ngh ti qu trnh. 31
3.4. Thit b v thng s cng ngh31
4. Qu trnh phi trn.34
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4.1. Mc ch.. 34
5. Qu trnh nhi.35
5.1. Mc ch.. 35
6. Qu trnh chm.. 37
6.1. Mc ch 37
7. Qu trnh ra. 39
7.1. Mc ch.. 39
7.4. Thit b v thng s cng ngh....39
8. Qu trnh sy...39
8.1. Mc ch.. 39
9. Qu trnh bao gi... 42
9.1. Mc ch.. 42
9.2. Bin i ca nguyn liu 42
9.4. Thit b v thng s cng ngh. 42
II. GII THCH QUY TRNH CNG NGH 244
III. SO SNH HAI QUY TRNH.......................................................................45
IV. SN PHM V CH TIU CHT LNG CA SN PHM...46
1. Thnh phn dinh dng.46
2. Ch tiu nh gi lp xng...46
V. THNH TU CNG NGH..47
MC LC B NG... 56
MC LC HNH 57
TI LIU THAM KHO58
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PHN I: TNG QUAN
Lp xng, sn phm thc phm c ngun gc t Trung Quc v du nhp

vo Vit Nam t rt lu i, c bn c lm t tht heo. Tn Trung Quc ca lp
xng l Lap Chong dch l rut nhi hoc rut bi sp, chong khng ch c
ngha l rut m cn c ngha l lp xng.
y l mn n hu ht ngi Vit Nam no cng bit n. Ngoi cch dng
nh mt mn n thng thng sau khi c hp, nng hoc chin, lp xng cn
c dng nh mt nguyn liu ch bin nhiu mn n khc nhau. c bit trong
dp Tt c truyn ca ngi Vit, lp xng l mt mn n khng th thiu khng
nhng v gi tr dinh dng cao, mi v thm ngon m cn v thi gian bo qun lp
xng tng i di v d ch bin.
Lp xng khc nhau theo cng thc, kch thc v qu trnh ch bin. Da
vo cng thc lp xng c th c chia thnh lp xng tht (Yuen Chong) v lp
xng gan (Goin Chong). c bit l lp xng gan g cha gan g hoc gan g lin
kt vi gan heo. Phng php ch bin v cng thc gia v tng t cho c hai nhm
lp xng.
Hin nay, phn ln lp xng trn th trng u lm t tht heo. Tuy nhin, lp
xng lm t nguyn liu khc nh: tht b, tm, gan g, gan heo,cng l nhng loi
nguyn liu c th sn xut ra lp xng c gi tr dinh dng cao v mi v thm
ngon rt c trng.
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PHN II: GII THIU V NGUYN LIU

I. THT HEO
1. Thnh phn dinh dng
Thnh phn cu trc ca tht l t l 3 loi m c, m lin kt v m m, n ph
thuc vo tng con vt, gii tnh, mc bo, tui git tht v tng b phn ca sn
phm tht. Gi tr dinh dng cao nht v ngon nht l m c (tht nc), thp nht l
m lin kt, m m lm cho tht c v bo v c gi tr nng lng cao.
1.1. M c
M c l phn c gi tr dinh dng cao nht. Cc thnh phn ch yu trong
m c gm: nc, protid, cc cht ha tan cha nit, cc cht ha tan khng cha nit,
lipid v cc cht khong.
Ty thuc vo ging heo, iu kin sinh trng v pht trin, t l cc thnh
phn c th dao ng.
1.1.1. Nc
Nc l thnh phn ha hc phong ph v quan trng trong c th ng vt.
Nc trong m c c th chia lm 3 loi:
Nc lin kt yu: chim khong 60 80% tng lng nc, c gi
bi lc tnh in trn b mt phn t protein. y l nc lin kt ni bo, chim gi
khong trng gia cc t c.
Nc lin kt mnh: chim khong 4 5% tng lng nc, hnh thnh
lp n phn protein.
Nc t do (ngoi bo): chim t 20 40% tng lng nc c gi
bi lc mao dn gia cc t c. Nc t do cng c xem nh nc gian bo.
1.1.2. Protein
Protein chim khong 80% cht kh ca m c. Hu ht cc acid amin
khng thay th u tm thy trong m c, v vy tht c gi tr dinh dng cao.
Cc protein tham gia thnh phn m c chia thnh 3 nhm chnh: cht c, t
c, mng c.
Mioglobin l thnh phn c quan tm nhiu nht trong s cc thnh phn
ca t c. l protein mang l i sc t ca tht v thng chim khong 90% tng
lng sc t ca tht. Hm lng mioglobin trong m c khong 1% v khc nhau ty
thng tui cng nh loi con vt.
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Chc nng ca mioglobin trong m c l tham gia vn chuyn oxy. Con

vt cng ln lng protein ny trong m c cng cao. Khi lng phn t ca
mioglobin i vi heo l 16500 Da.
Phn t mioglobin cu to thnh t phn protide- globin (khong 94%
khi lng chung) v hem. Trong phn t hem, nguyn t st nm v tr trung tm c
6 lin kt phi tr: mt ni nguyn t Fe vi phn t globin, 4 lin kt vi nit v lin
kt th 6 tham gia vo vic hnh thnh phc ca mioglobin vi cc hp cht khc
nhau.
S c mt ca mioglobin to thnh mu huyt ca m c. Trong
trng hp ny nguyn t Fe ca hem( c ha tr 2) c ni bng lin kt phi tr th
6 vi phn t nc. Mioglobin d dng lin kt vi oxy to nn sc t mu thm l
oxymioglobin. Lc , Fe ca hem khng b oxy ha m vn gi nguyn ha tr 2.
Chnh v vy, hem trong phn t mioglobin c bao bc bi protein khng phn cc.
S tip xc lu di vi oxy dn n s oxy ha mioglobin v xut hin metmioglobin
c mu nu.
Trong qu trnh ch bin tht, mioglobin c th chuyn ha theo cc
hng khc nhau. Khi ch bin nhit, cromoproteit bin tnh hnh thnh hemocrom v
hematin. Trong trng hp ny, mu ca tht chuyn t mu sang mu nu xm.
Mu c trng ca tht khi ch bin c bo v bng vic s dng
nitrite. Nitrozomioglobin, c hnh thnh do globin bin tnh khi nu s em li mu
hng cho tht.
T c bao gm miozin, actin, actomiozin, tropomiozin, troponin, trong
miozin chim khong 55%.
Mng c bao gm mt phc hp v nh hnh. Cc protein ny c trong
thnh phn ca cht c v mng lin kt bao bc si c. Mng c c th dng cht
ch, dy c hay lng lo, ty thuc vo thnh phn v s lin kt ca cc t bo v
cc si hin din. Collagen v elastin l hai thnh phn c bn ca mng c. Ngoi ra
trong mng c cn c mucine v mucoid.
1.1.3. Lipid
Hm lng lipid trong m c kho ng 3% v dao ng ty thuc vo loi,
gii tnh, ln, v ch nui dng. Phn lipid (ch yu l phospholipid) c trong
thnh phn ca t c, mng t bo.
Lipid l cht d tr nng lng c mt trong cht c, m lin kt gia cc
t bo v c dng c bn l triglyceride. Hm lng acid bo khng no ca cht bo
m c ca heo rt nh so vi ng vt nhai li.
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1.1.4. Vitamin
Cc vitamin trong m c phn ln tan trong nc: vitamin B1, vitamin B2 ,
vitamin B3 ,vitamin B6 , vitamin B12 , vitamin B15, vitamin PP, biotin (vitamin H),.
Nh vy m c l ngun cha vitamin nhm B. Cc vitamin nhm ny khi
ch bin nhit s b phn hy theo cc mc khc nhau.
1.1.5. Cht khong
Hm lng cc cht khong trong m c khong 1.0-1.5%. Trong tht c
mt K, Na, Mg, Ca, Fe, Zn, P, S, Cl. Nhiu cation lin kt vi cc hp cht protid ca
m c, mt s dng t do xut hin khi git m. Ngoi ra trong tht cng c mt cc
nguyn t ng, cobalt, molipden,
Bng 1: Thnh phn ha hc c bn ca tht heo m v tht heo nc
Thnh phn ha hc (g/100 g)
Khong (mg/100
g)
Nc
Protein
Lipid
Tro
Ca
Fe
B1
B2
PP
Heo
m
47.5
14.5
37.5
0.7
156
0.4
Heo
m
60.9
16.5
21.5
1.1
178
1.5
0.53
0.16
2.7
Heo
nc
73
19
6.7
190
0.96
0.9
0.18
4.4
Loi
tht
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Vitamin (mg/100 g)
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Bng 2: Thnh phn cc acid amin khng thay th trong protein tht
Hm lng (% trong protein)
Acid amin
Tht heo
Tht b
Tht gia cm
Trng
Sa b
Lysine
7.8
8.1
8.4
7.2
8.4
Methionine
2.5
2.3
3.4
4.1
2.2
Trytophane
1.4
1.1
1.3
1.5
1.4
Phenylalanine
4.1
3.8
6.3
4.6
Threonine
5.1
4.7
4.9
4.8
Valine
5.7
7.3
6.2
Leucine
7.5
8.4
9.2
11.8
Isoleucine
4.9
5.1
6.5
Arginine
6.4
6.6
6.9
6.4
4.3`
Histidine
3.2
2.9
2.3
2.1
2.6
1.2. M m
M m c xem nh mt bin th ca m lin kt trong cc t bo m
c tp trung nhiu. Trong cu trc ca t bo m git m chim th tch ln nht
cn protoplasma, nhn v cc thnh phn khc phn b phn ra ca t bo m cnh
mng lin kt. Tham gia vo thnh phn cc cht nm gia t bo v m m ngoi cc
cht v nh hnh cn c cc si collagen v elastin.
Hm lng ca cc thnh phn c bn (m, cht bo, m) trong m m
ty thuc vo tng vng trn c th con vt. Ngoi cc thnh phn chnh trong m m
cn cha cc cht mu, cht khong v vitamin.
V c bn, gi tr thc phm ca m m c to nn do cht bo, l
ngun cung cp nng lng. Cng vi cht bo, cng c mt cc cht sinh hc khc
nh: acid bo khng no, phosphatid, vitamin ha tan trong du, sterin. S hin din
ca cht bo trong ng rut c vai tr quan trng trong vic tiu ha cc vitamin tan
trong du.
Trong cht bo ng vt c triglyceride, hm lng di- v mono-glyceride
khng ng k. Hm lng acid bo khng no c th xem nh chun mc nh gi
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gi tr sinh hc ca m m bi v cc acid bo linoleic C H COOH v acid linolenic

17
31
C H COOH khng tng hp c t c th con ngi, cn acid arachidonic

17
29
C H COOH ch c tng hp t acid linoleic.

19
31
Mu sc ca m l do cc sc t tan trong quyt nh nh -caroten, c

tnh chng oxy ha. M b cha khong 1,7 mg% vitamin A v 1,0 mg% vitamin E.
M heo cha khong 0,8 mg% vitamin A v 1,0 mg% vitamin E.
M ng vt cha qua cc khu x l ha hc, do cha nhng cht chng
oxy ha t nhin nh phosphatid, caroten, vitamin A, vitamin E nn c th bo qun
mt thi gian lu. Trong m cn cha cc enzim nh lipase, phospholipase qua x l
nhit cc enzyme ny mt hot tnh v c th bo qun lu.
Vai tr ca m dng trong sn phm l lm cho sn phm mm mi, to
nh tng tt, hn hp tht xay c nht cao gip qu trnh nhi rut d dng. Lng
m nh hng rt ln n dy chuyn sn xut v cho hiu sut cao.
Bng 3: Hm lng cc acid bo ch yu trong m heo
Acid bo
Miristic
Panmitic
Stearic
Miristinoleic
Parmetinoleic
Oleic
Linolic
Linolenic
Arachidonic
Lp xng
Hm lng (%)
0,80 3,50
25,00 35,00
12,00 18,00
0,10 1,00
1,50 3,50
41,0 51,00
2,50 7,80
1,00 1,50
0,50 1,00
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Hnh 1: Cu trc c xng
Hnh 2: Cu trc si c
2. Ch tiu cht lng

o i vi tht lnh ng c nh gi theo TCVN 7047:2002
o i vi tht ti c nh gi theo TCVN 7046:2002.
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Bng 4: Tiu chun nh gi cht lng tht heo ng lnh

Tiu chun
Yu cu
Trng thi
Tht ti, c n hi, khng r

nc,b mt khng nht nht. Khng
cn hin tng t huyt, xut huyt
Mu sc
Khng c cc mu bt thng nh
nu m, xm, ti xanh, vng.
Mi v
Khng b i, khng c v l.
pH
5,3 6,0
NH3
20 mg/100g
Cm quan
Ha sinh
Hn the
Vi sinh
Khng c
Tng VSV hiu kh
106 t bo/g
E. coli
100 t bo/g
Staphilococcus
aureus
100 t bo/g
Salmonella
0 t bo/25g
II. RUT NHI

Rut s dng c th l rut t nhin (rut heo, d, b, cu) hay rut nhn to
(rut collagen, cellulose, hoc nguyn liu tng hp) ty theo tng loi lp xng. Bao
b bo v sn phm trong sut qu trnh bo qun. N xc nh kch thc v hnh
dng ca lp xng. S dng rut dn nhm hn ch nm mc, vi sinh vt xm
nhp, gip qu trnh chuyn ch v vn chuyn d dng. Rut phi chc v c tnh co
gin gip qu trnh dn tht c cht. Rut khng nhng chu c p lc trong qu
trnh dn m cn chu c lc p khi buc v chu c nhit trong qu trnh lm
chn. C th thm c hi nc v kh sn phm c th c lm kh.
Nhiu ni trn th gii vic sn xut bao b t nhin t rut ng vt khng
c bit n. Rut nu khng c s dng cho thc phm con ngi, n thng
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lng ph. Qu trnh ch bin rut thnh bao b t nhin l tng i n gin v c li
ch kinh t. Nu bao b t nhin c th sn xut, gi thnh sn phm s c gim.
Ngay c nhng vng xa xi khng c nh cung cp bao b, bao b t nhin c th d
dng ch bin t rut ca ng vt git m. Bao b t nhin c th dng c s c
thun li cho qu trnh ch bin tht tuy nhin qu trnh chun b bao b l cn thit.
Cht lng ca bao b t tiu chun:
o Mi:
Khng c du hiu g ca s thi ra
Khng b i
Khng c mi chua
o B ngoi: mu c th thay i t trng n hng n xm.
o Ch tiu vi sinh:
Bng 5: Ch tiu vi sinh( trn gam)
(Ngun: Meat Processing Technology-Gunter Heinz Peter Hautzinger)
Tng
Vi khun ng rut
Staphylococcus aureus
Clostridium
Hon ton
chp nhn
<10 5
<10 2
<10 2
<10 2
S lng tiu chun( khng vt qu)

5*106
1*104
1*103
1*103
Bao b nhn to:

o Bao b nhn to c pht trin t u th k 20. Theo sau s pht trin ca
thit b nhi tht t ng ha cao, bao b nhn t o ph hp hn i vi h thng ny,
do tnh ng b ca chng.
o V vn v sinh, s nhim bn vi sinh vt i vi bao b nhn to l khng
ng k. i vi bao b nhn to d dng la chn nguyn liu v ng knh hn.
o Bao b lm t nguyn liu t nhin vi 2 nhm:
- Bao b lm t thc vt hu c: cellulose
- Bao b t ng vt: collagen.
o Bao b lm t c cht tng hp t nha do (c th l polymer hoc l
plastic)
III. GIA V
1. Mui
Cng thc cu to: NaCl
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Liu lng s dng: 1-2.5%

Mc ch s dng:
o To v mn cho sn phm
o Lm gim hot ca nc, hn ch c s pht trin ca vi sinh
vt v nhng h hng ca sn phm.
o Mt s vi sinh vt b c ch, c bit Salmonella c th b c ch
nng mui 3%, mt s loi khc nh Staphylococus cn nng cao hn kim
hm hot ng ca n.
o Mui thc y s oxi ha cht bo, lm gim mu tht, c bit khi
dng hm lng mui ln hn 1.5%. Hn na khi s dng mui vi nng cao th s
lm cho sn phm kh v mn. nng cao hiu qu tc dng ca mui thng c
s dng kt hp vi ng v nitrite hoc nitrate.
Ch tiu cht lng ca mui:
( Tiu chun ngnh 10TCN572-2003 v mui cng nghip: yu cu k thut(ban
hnh theo quyt nh s 75/2003/QD-BNN ngy 14/7/2003 ca B Trng b
Nng nghip v pht trin nng thn v vic ban hnh tiu chun ngnh)
o Cm quan:
- Mu sc: trng trong, trng nh xm, trng nh vng, trng nh
hng.
- Mi v: khng mi, khng v l
- Dng bn ngoi kh ro, s ch
o Ha l:
Bng 6: Ch tiu ha l ca mui
Ch tiu
Loi 1
Loi 2
Loi 3
Lp xng
Hm lng NaCl, tnh theo % khi

lng cht kh, khng nh hn
98
96.5
95
m, tnh theo %, khng ln hn
Hm lng cht khng tan trong nc,

tnh theo % khi lng cht kh,
khng ln hn
0.25
0.3
0.5
Hm lng cc ion,
tnh theo % khi lng
cht kh, khng ln hn
0.55
1.05
1.9
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Hnh 3:nh hng ca mui n kh nng gi nc ca tht

(WBC (water binding capacity): kh nng gi nc)
2. ng
ng saccharose
Liu lng s dng: 1.5-2.5%
Mc ch s dng:
o To v ngt
o Lm gim hot tnh ca nc
o ng c kh nng lin kt vi nc nn lm cho sn phm c hm
lng nc cao( nc lin kt khng mt i trong qu trnh ch bin). Cu trc tht s
tr nn mm du hn.
o Tc dng vi nhm amino ca protein, nn sn phm sau khi nu c
mu nu.
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Bng 7: Thnh phn dinh dng ca ng tinh luyn v ng th

(Ngun: USDA Nutrient Database )
ng tinh luyn
ng th
390
380
Carbohydrate (g)
99.98
97.33
ng (g)
99.98
96.21
Dietary fiber (g)
Bo (g)
m (g)
Nc (g)
0.03
1.77
Vit. B1 (mg)
0.008
Vit. B2 (mg)
0.019
0.007
Vit. B3 (mg)
0.082
Vit. B6 (mg)
0.026
Vit. B9 (g)
Ca (mg)
85
Fe (mg)
0.01
1.91
Mg (mg)
29
P (mg)
22
K (mg)
346
Na (mg)
39
Zn (mg)
0.18
Tiu ch
Nng lng cho 100g (kcal)
Ch tiu cm quan ca ng s dng:

Mu sc: mu trng
Mi v: khng mi, khng v l
Bn ngoi kh ro v sch
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3. Bt ngt ( mono glutamate Natri)

Bt ngt l mui mono Natri c a acid glutamic.
Cng thc cu to ha hc ca n nh sau:
Liu lng s dng: 0.7%

Mc ch s dng:
o To v ngt cho sn phm.
o Tham gia tng hp nhiu acid amin, tc dng n h thn kinh trung
ng, kt hp vi NH3 to glutanin ( glutanin dung gii c A.Fenilaxetic trong c th,
cha cc bnh thn kinh, tim, teo c bp)
Ch tiu cht lng:
Bng8: Tiu chun ca bt ngt
Tiu chun bt ngt (TCVN 1459-2008)
Ch tiu
Cm quan
Trng thi
Mu sc
Mi
V
Ha hc
Hm lng nc
pH ca dung dch
Hm lng natri
glutamate
Hm lng NaCl
Hm lng Fe
Hm lng SO4
M t ch tiu
Bt mn, khng vn cc, d tan trong nc, s lng im en
trong 10 cm2 < 2
Trng
Thm, khng tanh, khng ln mi chua v cc mi l khc
V ngt c trng ca bt ngt
< 0.14%
6.7-7.2
> 99 %
< 0.2%
< 0.05%
< 0.002%
4. Bt tiu en
Tiu cng l mt loi gia v thng dng trong mi gia nh. Ht tiu c
v cay nng, ngt, mi thm rt c bit.
Thnh phn ha hc chnh ca ht tiu:
Trong thi gian gn y, ngi ta phn tch c trong ht tiu c 2
thnh phn hot cht chnh:
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o Tinh du (1 2.5%): cha cc cht pinen, limonene, phellendren

o Nha (8 10%):cha cc alkaloid
-
Ch yu l piperin (5 8%)
Chavicin: l cht ng phn vi piperin
Piperettin: l amid c a piperidin v acid piperettic.
Liu lng s dng: 0.3%

Mc ch s dng:
o Lm tng hng v, to s hp dn.
Ch tiu cht lng:
Bng 9: Yu cu k thut i vi bt tiu en

BT TIU EN -TCVN(5387-1994)
Tn ch tiu
Yu cu
Ti, mn, kh, khng ln tp cht, c
Trng thi
ht nh hn 0.2mm
Mu sc
Mu xm
Mi v
Cay nng t nhin, mi thm c trng
Nm mc, su mt
Khng c
Hm lng m
< 13%
Cht khng bay hi chit c
6%
(% khi lng cht kh)
Tinh du bay hi
1
(ml/100g khi lng kh)
Hm lng protein
4%
(% Khi lng kh)
Tro tng s
< 6%
(% khi lng kh)
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Tro khng tan trong acid
(% khi lng kh)

< 1.2%
V. Ph gia
1. Nitrate, nitrite
Cng thc cu to: KNO2, NaNO2 , KNO3 , NaNO3 .
Liu lng s dng: mt s nc cm s dng ph gia ny. Vit
Nam cm s dng nitrite. S dng nitrate vi hm lng nh hn 0.022%.
Mc ch s dng:
o Vai tr quan trng ca nitrite l to mu khi phn ng vi c,
lm cho tht thu ht khch hng.
o To cho tht c hng v c trng.
o Hn ch s pht trin ca mt s c t thc phm v vi sinh vt
gy h hng.
o Lm chm s pht trin mi i trong sut qu trnh bo qun do
s c mt ca nitrite lm cho cht bo tr nn n nh, khng b oxi ha.
o n nh v c bit cho sn phm.
o Chng li Clostridium botulinum v mt s vi khun gy h hng
khc. Kh nng c ch vi khun tng mnh trong mi trng acid.
Mc d vic b sung nitrite vo hn hp mui c chc nng chnh l
n nh mu, nhng n cn nh hng n mi v v tc dng kim hm vi sinh vt l
quan trng hn. nh hng ca nitrite i vi mi v ca tht ty thuc vo nng
nitrite s dng trong sn phm.
Tnh cht:
o C ch to mu ca nitrite:
3NO2- +3H+ 3HNO2
3HNO2 HNO3 (H+ +NO3- ) +H2O + 2NO
NO + myoglobin nitrosomyoglobin
o S hnh thnh hp cht nitrosothiol l hp cht trung gian ca
phn ng nitrite vi myoglobin to nitrosomyoglobin. Chnh v s to thnh
nitrosothiol gp phn tng hiu qu phn ng to mu ca tht mui cng nh tr hon
tt s pht trin ca vi sinh vt gy c.
o Ngoi ra, nitrite cn c kh nng phn ng vi cc thnh phn
khc nh acid bo khng no, chuyn ha carbohydrate thnh hp cht aldehyde, ci
thin mi cho sn phm.
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o Tc ng cp tnh: Nitrite oxy ha ion Fe 2+ trong hemoglobin

thnh Fe 3+ to ra methemoglobin khng th vn chuyn oxy, gy hin tng thiu oxy
no.
o Nitrate c th c s dng nh ngun nitrite. Nitrite c c tnh
cao hn nitrate.
o Tc ng mn tnh: phn ng ca acid nitrite vi amin bc hai to
thnh nitrosamin.
o S dng vitamin C ho c erythorbic acid (pinen mui ca chng)
nhm hn ch s to thnh Nitrosamin.
2. Sodium ascorbate v erythobate
Cng thc cu to:
Sodium ascorbate:
M s ph gia: E301
Tn ha hc: sodium L-ascorbate ho c 2,3-didehydro-L-threo-hexono-1,4-lactone
sodium enolate ho c 3-keto-L-gulofurano-lactone sodium enolate.
Cng thc phn t: C6 H7O6Na
Cng thc cu to
Khi lng phn t: 198.11 g/mol

Sodium erythobate:
M s ph gia: E316
Tn ha hc: Sodium isoascorbate, sodium D-isoascorbic acid, mui sodium ca
2,3 didehydro-D-erythro- hexono-1,4- lactone, 3-keto-D-gulofurano- lactone
sodium enolate monohydrate
Cng thc phn t: C6H7 O6Na.H2O
Cng thc cu to
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Khi lng phn t: 216.13 g/mol

Nhng nghin cu gn y cho thy sodium ascorbate vi liu lng 550 ppm kt
hp vi 120 ppm nitrite sodium s lm gim bt nitrosamin trong tht heo mui.
Ascorbate c s dng vi cc chc nng:
o Chng oxi ha tht trong qu trnh ch bin, bo qun do ascorbat
phn ng vi oxy, ngn oxy tip xc v phn ng vi cc thnh phn ca tht.
o Chim ly oxy trong khng kh, ngn c n s pht trin ca vi
khun hiu kh.
o Cng c thm kh nng kh ca mi trng tht v bo v sc t
tht khng b oxi ha.
o Vi mui nitrite, to iu kin thun li cho vic hnh thnh NO
to mu hng mong mun cho tht.
o Gip gim d lng mui nitrite, gim kh nng to cht c
nitrosamin.
Tnh cht:
o Dng tinh th trng hoc dng bt.
o D dng ha tan vo nc
o Km bn vi nhit.
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PHN 3: QUY TRNH CNG NGH

I. S KHI
1. Quy trnh ch bin lp xng 1
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2. Quy trnh ch bin lp xng 2
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II. S THEO THIT B

(C bng nh km)
PHN 4: GII THCH QUY TRNH CNG NGH
I. GII THCH QUY TRNH CNG NGH 1
1. Nguyn liu
1.1. Tht
C th chn tht ti hoc tht ng lnh nhng phi c cht lng tt,
khng c s dng tht gia sc b bnh s cho sn phm cht lng km. quy trnh
ny chn tht ng lnh.
1.2. Rut nhi lp xng
Quy trnh ch bin bao b t rut
Hnh 4:Phn ct ngang ca ton b rut

Bao b t nhin (c th n c):
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Bc 1: Tch rut nh t m mng treo.
Bc 2: Tho phn trong ca rut ra.
Bc 3: Ni lng m s dng my lm sch bao b th cng.
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.Bc 4: Tho phn cn li ca mng serose.
Bc 5: Ly cht nhn ra bng cch s dng mung.
Bc 6: Ra sch bao b
a= bao b cha ch bin
b1= bao b ch bin (tch nhn v ra
sch)
b2=bao b ch bin (tch nhn v ra
sch)
c= cht nhn t trong bao b
d= cht nhn t bn ngoi
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Bc 7: Ngm mui bao b sch c th n c

Gii thiu qu trnh x l nhit ca bao b t nhin:
Bao b t nhin sau khi p mui v lm kh l bo qun tt nht. Khi s dng
dng bao b ny phi c ra sch mui vi nc lnh. Bng cch ngm trong nc
lnh trong vi gi (3-5h trong nc m hoc c m trong nc lnh). Vic ngm
trong nc khng ch ly i phn mui cn li m cn lm lin kt gia cc m c ca
thnh bao b thm mm do hn to lp mng ti u hn hp nhi c nhi
vo. S thm acid lactic (2%) vo nc c th h tr cho qu trnh ny.
Bao b t nhin cng c th bo qun trong dung dch mui bo ha. Loi bao
b t nhin sn sng cho vic nhi, n i hi ch giai on ngm ngn khong vi
pht n 1 gi trc khi s dng. Loi ny phi lun lun c ct gi lnh.
Gii thiu giai on ngm trong nc:
o Bao b t nhin p mui v lm kh:
Thng thng: 10-12 gi
i vi rut heo ln: hn 24 gi
i vi rut gia sc: 5-10 gi.
o Bao b sn sng cho vic nhi: ( c bo qun trong dung dch mui bo
ha)
Thng thng : ln nht l 10-60 pht.
i vi rut heo ln: 2-3 gi
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Vn chuyn v lu tr bao b t nhin:

o Giai on lu tr bao b t nhin ph thuc vo nhit lu tr. Bao b p
mui v lm kh c bo qun trong thng kn, bo v chng trnh nh sng tc ng
gy ra s i ha cht bo, c th c bo qun 6-80C t 3 thng n 3 nm.
o Cng nghip bao b i hi ti thiu i vi vic lu tr v vn chuyn:
p mui v lm kh: cao nht l 15 0C t nht 3 thng.
Sn sng nhi: cao nht 10 0C, t nht 4 tun.
Cht lng cm quan v v sinh:
Nguyn tc cho s sn xut bao b t nhin l bt u qu trnh ch bin bao b
ngay lp tc sau khi git m. Rut nn c ch bin khi cn m v chng d dng
iu khin bng tay ( lm sch, ly cht nhn v ra) v s pht trin vi khun c th
vn cn. X l mui tip theo, thng l p mui kh, s to nng mui cao trong
m bao b, c th ti nng 15%, nng ny s pht trin ca vi sinh vt dng
li.
2. Qu trnh r ng
R ng l qu trnh phc hi trng thi thc phm nh trc khi lnh
ng. Trong qu trnh r ng xy ra cc hin tng tan chy ca tinh th nc v
cu trc t bo sn phm ht nc vo.
Sn phm sau khi r ng khng th c tnh cht hon ton ging nh
trc khi lnh ng. Mc phc hi trng thi ph thuc vo qu trnh lnh ng,
bo qun, v r ng.
2.1. Mc ch
o Chun b: Lm thay i trng thi tht t dng cng sang dng mm
chun b cho qu trnh ch bin tip theo.
2.2. Bin i ca nguyn liu
2.2.1. Bin i vt l
o Khi lng gim 1.5-2% so vi khi lng ban u.
o Tng nhit theo hng t b mt n bn trong ca tht.
o S cng xc tng do mt nc.
o n hi gim.
o Mi v c trng gim do hao ht cht tan.
2.2.2. Bin i ha hc
o Mt s cht ha tan mt i nh mui, peptid, amino acid, vitamin,
protein tan trong nc
o Lng nc t do tng v nc lin kt trong t bo gim.
2.2.3. Bin i ha l
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o Nc trong nguyn liu thay i t trng thi rn sang trng thi

lng.
o Kh nng ht nc ca t bo khi phc li trng thi ban u,
nu lm lnh ng chm kh nng ht nc ca t bo gim. Nu lm lnh ng nhanh
v m bo cc iu kin bo qun tt th t bo vn c kh nng ht m tr li v gi
m.
2.2.4. Bin i ha sinh
o Cc enzyme c hot ha.
2.2.5. Bin i sinh hc
o Mt s vi sinh vt chu ng tt s pht trin.
2.2.6. Cm quan
o Tht tr nen mem hn, tht tr nen x va tho
2.3. nh hng ca cc yu t cng ngh n qu trnh
Nhit bo qun
Tc cp ng
Thi gian bo qun
Loi thc phm
S ti nhim
V vy cn phi c phng php, ch r ng cho ph hp vi tng i
tng.
2.4. Thit b v thng s cng ngh
R ng bng hi nc nhit v vn tc xc nh. Thit b s
dng cho loi r ng ny ging nh thit b lnh ng dng hm ch khc l khng
kh nng thi qua xung quanh tht.
Khi tht c t vo khay, a vo hm bng xe gong. Xe gong
phi khp vi hm, ngha l phng lm vic phi cht y.
Xe gong c t vo hm, ca ng li v tin trnh r ng c
bt u khi qut c m ln. Khng kh thi vo c iu chnh bng thit b iu
nhit, thit b ny gi cho nhit ca hm l hng s nhit 180C. Khi mi bt
u, nhit c th tng ln n 33 0C ( ngha l n khi lp ngoi ca tht bt u r
ng).
qu trnh dn nhit gia tht v khng kh din ra t hiu qu,
cn thit phi c 100% hi kh bo ha. Hi kh bo ha ny c c t ni lm m
ngay sau khi gia nhit.
Khng kh bo ha ngn c n tht b kh trong sut qu trnh r ng.
Tht b kh s lm gim sn lng v cht lng nn cn trnh.
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Hnh 5: S thay i ca nhit trong sut qu trnh r ng.

Trong sut qu trnh r ng (hnh), thi k u (AB), nhit tng nhanh. Giai
on ny ko di n khi nhit ca thc phm gn t im tan (BC). Trong sut
giai on ny, bt k s ph hy t bo gy ra bi s kt tinh chm lm cho n chy
nh git. iu ny lm cho mt cht dinh dng ha tan trong nc. V d tht b
mt 12% Thiamine, 10% Riboflavine, 14% Niacine, 32% Pyridoxine, v 8% axit folic;
tri cy mt 30% vitamin C.
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Hnh 6: H thng r ng chn khng trong cng nghip

H thng r ng chn khng:
o H thng r ng chn khng bao gm bung kn hi. Tht c
t trn gi hoc xe y tay a vo bung kn hi. Chn khng c to ra trong
bung kn. Nc trong h c bm v gia nhit to hi nc. Hi ny c ngng
t li trn b mt ca tht, lm tng nhit cho tht. Sau tht c r ng hon ton.
Nhit ca h thng v sn phm c th c iu khin bi vic iu ha p lc
trong bung kn.
o R ng chn khng l mt qu trnh theo tng m v nng sut
ca h thng cao nht l 12 tn.
Thng s cng ngh:
R ng trong hn hp khng kh v hi nc c nhit 4-5 0C
trong 16h v sau nhit 20-250C trong 11-12h
3. Qu trnh ct, xay th
3.1. Mc ch
Chun b: Gim kch thc ca tht, gip cho qu trnh trn c d
dng v gia v ngm u vo tht.
3.2. Cc bin i ca nguyn liu
Bin i vt l
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o Gim kch thc ca khi tht, ct t cc m lin kt.

o Tng nhit khi tht do ma st vi dao ct, lm thng tn cc
cu trc t bo dn n kh nng gia nc gim.
o Hin tng chy dch xy ra dn n tn tht mt s cc hp cht
nh: acid amin, khong, vitamin
Cc bin i khc khng ng k
o Nguyn liu sau khi r ng: trng thi, tnh cht,
o Thng s k thut: nhit , kch thc l, lc p y sn phm v
pha c cu ct.
i vi tht nc v tht m, sau khi qua qu trnh r ng s c
ct nh, nhm to iu kin thun li cho qu trnh x l nguyn liu tip theo
Hnh 7:Thit b ct tht nc,m

1.
2.
3.
4.
Bung np nguyn liu

a
Dao ct
Ca ra ca nguyn liu
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B phn lm vic gm bung cp nguyn liu vo, c hnh dng nh ci

chm, m bo p u sn phm v hng sn phm vo b phn dao ct. B phn dao
ct gm a nm ngang c gn vi dao. my ny c dao hnh rng lc v phng.
Sn phm sau khi ct c ly ra qua ca nh trng lng bn thn ca n. Dao lp
vung gc vi hng chuyn ng.
Thng s cng ngh:
o Kch thc ming ct 1x1x1 cm3.
o Yu cu tht nc c ct ring v m c ct ring sau khi
ct m c ra bng nc nng c nhit 500C, lm nh vy b mt m s kh khi
ro. Qu trnh nhi v sy s d dng hn.
i vi tht nc, sau khi ct nh ta dng my xay th nh sau:
1.
2.
3.
4.
5.
6.
Vt ti.
V tr.
Cc li dao quay.
Cc li dao c nh.
Cc vng khu.
ai c.
Hnh 8: Hnh ct ca thit b xay tht c in
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Hnh 9: My xay tht

Theo hnh trn l s my xay tht dng nghin trung bnh hoc nh.
B phn lm vic gm c cu cp sn phm l mt vt ti vi bc vt thay i v v
tr . C cu ct gm cc li dao quay lp tng cp vi cc li, kch thc ca l
li gim theo hng chuyn ng ca sn phm. pha ca ra ca c cu c t
vng khu , khi vn vo ai c th vng khu ny s xit cht dao trn li m bo
ct c sn phm. Vt ti quay bn trong v tr to nn mt lc p y sn phm v
pha c cu ct v n sn phm i qua l li v truyn chuyn cho dao quay.
Thng s cng ngh:
o Kch thc l trn a t 1-13mm.
o Mc nghin nh c xc nh bng vic chn kch thc l trn
a c khot.
i vi tht m phi dng my ct nh sau: ( my ct ht lu)
Nguyn tc nh sau: Thit b ny c 2 b dao a 1,2 v mt dao hnh
li lim 3. Kch thc ca ming tht lp phng sau khi c t c xc nh bng
khong cch gia 2 b dao th nht v theo hnh vng quay ca dao hnh li lim.
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Hnh 10: Thit b ct tht m

4. Qu trnh phi trn
4.1. Mc ch
Khai thc: To hn hp ng nht gia tht, gia v v ph gia.
4.2. Cc bin i
Bin i vt l:
Khi nguyn liu s tr nn ng nht.
S khuch tn gia v vo trong nguyn liu, lm cho gia v
ngm u trong tht, cht lng sn phm tt hn.
Thi gian
m nguyn liu
Hm lng gia v.
My bao gm thng tam gic hoc y trn vi tay cm hot ng
song song. Mi cho khc nhau c c gii ha trn tay cm trn tht. My trn
c thit k ging nh my trn chn khng, c trn di iu kin chn khng
(s loi tr oxy) thun li cho s pht trin sn phm c mu v cu trc mong mun.
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Hnh 11: My trn c np cho vic x l chn khng.

Thng s cng ngh: Thi gian phi trn khong 1 gi.
5. Qu trnh nhi
5.1. Mc ch
Chun b: Cho qu trnh cho qu trnh chm, buc, nh hnh.
Hon thin: To hnh cho sn phm, kch thc n nh
5.2. Cc bin i
Khng c bin i g ng k.
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5.3.
Vt l: To hnh khi tr trn cho sn phm

Ha l: Tng kt dnh cho khi tht
Cc yu t nh hng
Thit b.
Thnh phn v tnh cht nguyn liu.

Qu trnh nhi (chn khng) cng vi vic v bao b v ng tht cht bao b cn
c tc dng hn ch s xm nhp ca oxy v cc loi vi sinh vt gy hi.
a: ci phu
(nhp liu hn hp tht)
b: phn vn chuyn tht ang
quay
c: b phn nhi
Mu hng l hn hp tht
Hnh 12: Nguyn tc ca my nhi

(c th hot ng trong chn khng)
My nhi hin i c thit k nh l my nhi chn khng (hnh 13).
Trong sut qu trnh nhi, sn phm khng ln cc tp cht khc. y l thit b nhi
lin tc v gi thnh t nn khng c s dng trong quy m nh v trung.
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Hnh 13: Thit b nhi chn khng

6. Qu trnh chm
6.1. Mc ch
Chun b:
Qu trnh chm: To nhng l nh trn rut bao b, gip cho nc pha
trong d dng thot ra ngoi trong qu trnh sy tip theo.
6.2. Cc bin i
Khng c bin i g ng k.
6.3. Cc yu t nh hng
Kch thc ca kim chm quyt nh kch thc ca cc l trn bao b.
Tht sau khi c nhi vo rut, buc ming li bng dy thp hoc bng kp. Sau
nh hnh lp xng c chiu di ty theo tng loi.
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Hnh 14: Hnh ct thit b chm

a: B phn dch chuyn kim chm
b: Kim chm
c: Mng cha nc tha sau khi chm
d: Lp xng cha c sy
Hnh 15: My chm
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7. Qu trnh ra
7.1. Mc ch
Chun b: Lm sch mt ngoi bn thnh phm v cc l chm khng
b bt kn, chun b cho qu trnh sy.
7.2. Cc bin i
Lm sch nhng bi bn bm b ngoi rut nhn to.
7.3. Cc yu t nh hng
Nc ra
Phng php ra
Dng thit b ra xi.
Hnh 15: Thit b ra xi

Thng s cng ngh: S dng nc nng nhit 60-700C.
8. Qu trnh sy
8.1. Mc ch
Bo qun: lm bc hi nc ca vt liu m thi gian bo qun
c lu hn. Tiu dit phn ln lng vi sinh vt c trong tht.
Ch bin: loi mt phn nc to hng v, mu sc c trng ca
sn phm.
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8.2.
Cc bin i
Bin i vt l
o Khi lng gim do s bc hi
o Th tch gim.
Bin i ha hc:
o Hm lng cht kh tng ln.
o S oxy ha cc sc t nn mu sc thay i
Bin i ha l : Nc bc hi.
Bin i sinh hc: Tiu dit v c ch cc vi sinh vt.
Bin i cm quan:
o Tht tr nn dai v chc.
o Mi v v mu sc c trng.
8.3. Cc yu t nh hng
Tc sy c xc nh bng lng kg m (nc) bay hi trn 1m2 b mt
vt liu sy trong mt n v thi gian (1 gi).
Tc sy ph thuc vo nhiu yu t:
Nguyn liu:
Bn cht ca nguyn liu: cu trc, thnh phn ha hc, c tnh lin kt
m,
Hnh dng ca bn thnh phm sau khi nhi. B mt tip xc vi tc nhn
sy cng ln th qu trnh sy cng nhanh.
Ch sy:
o Nhit sy
o Thi gian
Thit b sy.
Tc nhn sy
m khng kh, nhit v tc khng kh: nhit khng kh cng cao
tc khng kh cng ln, m khng kh cng nh th qu trnh sy cng nhanh.
8.4.
Thit b v thng s cng ngh
Qu trnh sy kh nguyn liu bng nng lng nhn to gi l

phng php sy kh nhn to. Theo phng php ny nguyn liu c lm kh
trong cc thit b sy. Thit b sy l mt phng kn, khng kh trong phng c t
nng do b phn cung cp nhit c th l dn nhit, i lu, bc x hoc bng nng
lng in trng c tn s cao.
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Hnh 17: My sy bng chuyn lin tc

Cu to :
Thit b sy bng chuyn l thit b lm vic lin tc, c th di
n 20m, rng 3m. Nguyn liu c t trn mt bng chuyn li c y su 5-15
cm. Sau , nguyn liu c sy kt thc thng sy. Thit b sy c th c cc khu
vc sy c lp vi nhau, c kim sot bng my tnh v h thng t ng np
nguyn liu v tho sn phm gim chi ph nhn cng.
Nguyn tc hot ng:
Khng kh i t ngoi vo qua b phn cung cp nhit c t
nng ri i qua ng xon dn hi nng vo phng s y lm nng nguyn liu, nc t
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Trang 41
nguyn liu bc hi, khng kh trong phng sy c lu thng nh chnh lch nhit
v i t di ln ko theo hi nc qua ng i ra ngoi. Nhit sy khng c
o
qu 65 C .
Thng s cng ngh:
Ch sy gm 3 giai on:
o Giai on 1: nhit 25-30 0C, thi gian 3-4 gi.
o Giai on 2: nhit 30-45 0C, thi gian 4 gi.
o Giai on 3: nhit 45-65 0C, thi gian 16 gi.
Cn ch rng mi giai on nhit c nng ln t t v c
45 pht phi tr dy mt ln trnh hin tng sn phm b dn p v mt u.
giai on 3 th thi gian tr dy ln ny cch ln kia di hn (2 gi). Kt thc qu trnh
sy h nhit sn phm n nhit ca mi trng.
9. Qu trnh bao gi
9.1. Mc ch
Bo qun:
Do sn phm c gi tr dinh dng cao, qu trnh ch bin ch qua
giai on x l nhit tng i thp (khong 60 0C), m trong thnh phm khong
25% nn vn bo qun gp nhiu kh khn, sn phm rt d h hng: ln men, mc
xm nhp, s oxy ha cht bo,Bao gi chn khng l bin php bo qun c hiu
qu do loi c hu ht khng kh, ngn cn s tip xc gia sn phm vi oxi, t
hn ch c s h hng cht bo do phn ng oxy ha v c ch c hot ng ca
cc vi sinh vt hiu kh trong sn phm.
Hon thin sn phm.
9.2. Cc bin i
Cc bin i hu nh khng din ra.
9.3. Cc yu t nh hng
o Bao b s dng
o Phng php bao gi.
Thit b bao gi chn khng bao
gm 2 lp bao b hoc nhiu hn. Bi vic ht
chn khng v bt kn bao b, khng kh khng th
chui vo c, ngn cn phn ng oxi ha cht
bo v c ch vi sinh vt hiu kh. Tuy nhin khi
trng by ni c nh sng cng s gy mt mu
sn phm mc d bao gi chn khng.
Hnh 18: Thit b bao gi chn khng
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Hnh 19 : My bao gi chn khng.

Nguyn tc ca thit b bao gi chn khng nh sau:
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V tr bt u: sn phm tht trong bao gi chn khng lc ny rt lng lo c

a vo thit b v t chng trn mt thanh.
ng np li
Ht chn khng: khng kh c ht ra t bn v trong bao gi chn khng.
Sau hn kn bao gi chn khng.
a khng kh vo bn chn khng, m np thit b bao gi v ly sn phm ra

ngoi.
II. GII THCH QUY TRNH CNG NGH 2

Sy gin on:
y l mt thit b hot ng theo m hot ng vi nng sut thp v qu trnh
thc hin i hi s linh hot cao.
a s cc thit b c thit k c s tun hon khng kh trong th tch rng, vi
ci qut p lc thp.
S u t vn v gi c lp t l tng i thp. S dng h thng qut gim n
mc ti thiu nng lng cn thit v gi thnh vn hnh. Ngc li chi ph nhn cng
c th tng.
Trong nh my chu trnh s y c m rng, vi 24-45 gi l hon ton chung cho
cc trng hp. iu ny l kt qu trc tip ca tc bc hi thp, thng thng
trong khong 0.7-1.2 kg/m2 h.
Lp xng
Trang 44
Hnh 20: Thit b sy gin on
III. SO SNH HAI QUY TRNH
u
im
Nhc
im
Quy trnh 1
Nng sut cao hn do c s dng bng chuyn hot ng lin tc. Thi gian sy ngn hn.
Khng cn nhiu nhn cng
Vn hnh d dng.
- Vn u t cao hn.
- Gi thnh thit b cao.
Lp xng
Quy trnh 2
Vn u t tng i thp.
Thit b n gin.
Nng sut thp.

i hi s linh hot cao.
Thi gian sy di hn.
Cn nhiu nhn cng
vn chuyn lp xng vo
thit b sy.
Nng lng v gi thnh
vn hnh cao.
Trang 45
IV.SN PHM V CH TIU CHT LNG SN PHM

1. Thnh phn dinh dng
Bng 10: Thnh phn dinh dng
( Theo Thnh phn dinh dng thc n Vit Nam NXB Y hc)
Thnh phn ha hc (g/100 g)
Lp
Xng
Khong (mg/100 g)
Vitamin (mg/100 g)
Nc
Protein
Lipid
Tro
Ca
Na
Fe
B1
B2
PP
18.8
20.8
55
3.7
52
175
880
3.0
0.46
0.24
4.7
2. Ch tiu nh gi lp xng: TCVN 7049 : 2002

2.1. Ch tiu cm quan
Bng 11: Yu cu v cm quan i vi lp xng
Tn ch tiu
Yu cu
Mu sc
Mu ti, c trng cho lp xng
Ma v
Mu ti, c trng cho lp
xng, khng c mi, v l
Trng thi
Lp xng chc, n hi tt, khng
nhn, khng phnh hi, c trng cho
sn phm
2.2.
Lp xng
Ch tiu ha l : TCVN 7049 : 2002

Bng 12: Cc ch tiu ha l ca lp xng
Tn ch tiu
Yu cu
Phn ng Kreiss
m tnh
Phn ng nh tnh H2 S
Hm lng NH3 , mg/100g.
40.0
khng ln hn
Hm lng Nitrite, mg/100g,
167
khng ln hn
Ch s peroxyt
5
m
Khng qu 17%- 18%
Trang 46
Bng 13: D lng kim loi nng ca lp xng

Tn ch tiu
Gii hn ti a ( mg/kg)
Ch (Pb)
0.5
Cadimi
0.05
Thy ngn (Hg)
0.03
Ph gia thc phm: Theo Quy nh danh mc cc cht ph gia c php
s dng trong thc phm ban hnh km theo Quyt nh s 3742/2001/Q-BYT
2.3.
Ch tiu vi sinh: TCVN 7049 : 2002

Bng 14: Cc ch tiu vi sinh vt ca lp xng
Tn ch tiu
Gii hn ti a
Tng s vi sinh vt hiu kh
3x10 5
s t bo/1g sn phm
E.Coli
3
s vi khun/1g sn phm
Coliforms
50
S vi khun/1g sn phm
Salmonella
0
S vi khun/ 25g sn phm
B.cereus
10
S vi khun/1g sn phm
Staphylococcus aureus
10
S vi khun/1g sn phm
Clostridium botulinum
0
S vi khun/1g sn phm
Clostridium perfringens
0
S vi khun/1g sn phm
Hm lng Aflatoxin B1
>0.005 mg/kg
V. THNH TU CNG NGH

nh hng ca sodium lactate n cht lng vi sinh v thi gian bo
qun ca lp xng.
Trong nhng nm gn y, yu cu sn phm c ch bin v chun
b cho vic ch bin c tng ln. Sn phm nh lp xng v salamis (xc xch
Italia) c s dng thun li ph bin. Hn na, lp xng c thi gian bo qun gii
Lp xng
Trang 47
hn d chng c x l nhit cao trong sut qu trnh sn xut. Nhiu vi sinh vt

gy ra s thay i khng mong mun trong sn phm ,c th tip tc sng st sau khi
gia nhit v sinh si trong thi gian bo qun, gy ra mi nguy sc khe cho ngi s
dng.
S dng cht chng vi sinh vt l mt trong nhng phng php s dng
rng ri m bo an ton vi sinh v ko di thi gian bo qun sn phm. Nitrate v
nitrite c s dng hiu qu i vi Clostridium botulinum v tc dng i vi mu
sc ca sn phm. Tuy nhin, nitrate v nitrite dn n hnh thnh nitrosamin gy ung
th.
Trong nhng nm gn y, acid hu c v mui ca chng c s dng
u tin nh l thnh phn chng vi sinh vt. Acid lactic v mui ca chng s dng
nh ph gia bi v chng tn ti mt cch t nhin trong tht v nhng sn phm ln
men khc, c hiu qu chng vi sinh vt, chng khng gy ra nhng nguy c v sc
khe cho ngi tiu dng v chng khng nh hng c tnh cm quan ca sn phm.
Lactate, mui ca L(+) acid lactic, lm tng hiu qu bo qun bi vic
gim hot ca nc trong sn phm. nh hng chng vi sinh vt ca lactate c
kim tra trong tht v trong sn phm ca tht. Hiu qu ca chng l chng li nhng
mm bnh v h hng vi sinh. Lactate cng ci thin c c tnh cm quan ca sn
phm nh mu, cu trc, hng v v chng c tc dng chng oxi ha.
Nghin cu ny c thc hin nhm kho st nh hng cc mc
khc nhau ca sodium lactate n cht lng vi sinh v thi gian bo qun lp xng.
Nguyn liu v phng php:
Sn xut lp xng th nghim: hn hp chnh bao gm, tht b (85%) v
m (15%), c x l trong my ct. (25%), ng (0.25%), tinh bt (4%), sodium
caseinate (1.0%), sodium polyphosphate (0.4%), soybean protein (0.5%), mui (0.2%),
v hn hp gia v (3%) c thm vo. Hn hp nho trn c chia thnh 5 phn
bng nhau: 10 kg/phn.
o Phn I: c gi nh l mu i chng.
o Phn II: 0.125% sodium nitrite (NaNO2, BASF, Germany) c thm vo.
o Phn khc l 0.6%, 1,2%, 1,8% sodium lactate (60% NaL, Purac, Gorinchem,
Netherlands) c thm vo, theo th t nh sn.
Mi hn hp lp xng c trn trong my phi trn. Acid ascorbic (1%) c
thm vo mi phn. Hn hp c nhi vo bao b nhn to v c buc cht c 2
u (21mm x15cm). Lp xng th c sy trong 10 pht 50 0C, xng khi trong 10
pht 65 0C, v c nu trong 15 pht 80 0C. Lp xng nu c lm ngui bi
nc lnh. Lp xng sau khi lm ngui c bao gi chn khng v c bo qun
4 0C trong 60 ngy.
Lp xng
Trang 48
Phn tch th nghim:

Cc mu lp xng th nghim c phn tch v s lng vi sinh vt (s
vi sinh vt hiu kh (APC), s lng vi sinh vt k kh, vi khun lactic (LAB), nm
mc, nm men), pH, gi tr cm quan sau 1,5,10,20,30,45 v 60 ngy bo qun lnh.
Phn tch vi sinh:
i vi phn tch vi sinh vt, 25g mu lp xng cho mi bao gi v
c a vo ti v trng vi 225ml nc peptone 0.1% (Oxoid CM 9,UK) ri pha
trn hn hp trong 2 pht trong mt thit b pha trn ( Labblender 400, Model BA
6021, Steward Lab, London, UK). Pha long 10 ln s dng cng mt cht pha long.
Tim 0.1ml hoc 1 ml dch pha long trn cc mi trng sau y: vi sinh vt hiu kh
trn a agar (PCA-(Oxoid, CM 325, Hampshire, UK), a 35 0C trong 48 gi, vi
khun lactic (LAB) trn agar (MRS-(Oxoid, CM 361, Hampshire, UK), 35 oC trong
48 gi), vi khun k kh trn Perfringens agar (SPS-(Oxoid CM 543, Hampshire, UK)
37 0C trong 24h, v nm mc v nm men trn dch trch nm men Glucose
Chloramphenicol Agar (YGC- (Merck 1.16000, UK), 20 0C trong vng 3-5 ngy).
Xc nh pH:
Mu lp xng (10g) t mi gi, mi ngy ly mu pha long vi
100ml dung dch nc trong bnh pha trn. Gi tr pH c o s dng in cc pH
gn vi my o pH.
nh gi cm quan:
Mu lp xng vi cc nhm c thnh phn khc nhau c kim tra
du hiu h hng sau 1,5,10,20,30,45 v 60 ngy bo qun. S to thnh v chua
khng c a thch, hay mu sm, mm hn, v s hnh thnh lp nht by nhy trn
b mt c nh gi nh mt s h hng.
Phn tch thng k:
Ch bin lp xng th nghim c thc hin 3 ln v d liu c
phn tch bi phn tch s khc bit (ANOVA) trong 5 (cch x l) x 7( thi gian bo
qun) iu khin s dng m hnh tuyn tnh tng qut (GLM). Hn na, ANOVA cho
5x7 c thc hin xc nh s nh hng ln nhau gia cch x l v thi gian bo
qun l c ngha (P<0.05). Nu s nh hng c ngha (P < 0.05), th s dng gi
tr trung bnh chung theo kim tra Duncan.
Kt lun: c im cm quan ca sn phm khng thay i vi s thm vo NaL,
nhng c mt s ci thin hng v. Hn th na, thay v s xut hin mu hng
trong mu cha nitrite sodium, mu sc t nhin ca hn hp vn c gi sau qu
trnh nu trong mu c cha NaL.
S thm vo NaL lm tr hon s pht trin ca vi sinh vt ph thuc vo
nng s dng. Thi gian bo qun ca mu cha NaL c ko di c ngha khi
Lp xng
Trang 49
so snh vi phn i chng. Mu i chng h hng ngy th 30, trong khi s h

hng xut hin mu cha NaL nng 0.6% v 1.2% trong 45 v 60 ngy. Ngoi
ra trong nhng mu cha 1.8% NaL, khng c s h hng c pht hin ngay sau 60
ngy bo qun.
pH ban u trong mu i chng l 5.95, mu c cha NaNO2 l 5.93, v
5.90,5.87 v 5.85 trong mu c cha 0.6%,1.2%, v 1.8% NaL.
Trong phn tch vi sinh vt ca lp xng , trong sut giai on bo qun
khng c s khc bit ngha thng k no gia nhng phn i vi lng vi sinh vt
hiu kh. Tuy nhin, n xc nh rng s thm lactate gim lng vi sinh vt ban u
mt phn v lm chm s h hng trong sut thi gian bo qun song song vi vic
tng nng . (bng 15). S tng nng NaL dn n s gim vi sinh vt k kh. Kt
qu ca nghin cu ny ch ra rng nng NaL lm tng tc gim vi khun k kh.
Ngay c mc ban u thp, c s gim trong s lng vi khun k kh bao gm c
mu i chng. S gim ny s nhanh hn trong mu cha 1.2% v 1.8% NaL, khng
c s pht trin vi khun k kh xut hin trong 5 ngy bo qun (bng 16). S lng vi
khun lactic l 10 3 cfu/g lc ban u trong tt c cc phn. Tuy nhin, c mt s tng
tip tc trong sut qu trnh bo qun. S tng s lng vi khun lactic l tng i
chm i vi mu cha NaL. Tt c cc mu c mt s tng nhanh gia 10 ngy v 20
ngy, s tng s lng vi sinh vt gi mc 10 6 cfu/g cho n ngy cui cng ca
qu trnh bo qun. ( Bng 17). S nh hng ca NaL ln nm men v nm mc c
quan st sau ngy 30 (Bng 18).
Bng 15: S lng vi sinh vt hiu kh ca lp xng trong sut thi gian bo qun
Lp xng
Trang 50
Bng 16: S lng vi sinh vt k kh ca lp xng trong sut thi gian bo qun
Bng 17: S lng vi khun lactic ca lp xng trong sut thi gian bo qun
Lp xng
Trang 51
Bng 18: S lng nm men v nm mc ca lp xng trong sut qu trnh bo qun
Tho lun:
Mt trong nhng c tnh cn thit ca thnh phn thc phm l khng
gy ra s thay i cm quan khng mong mun. Trong nghin cu ny, s thm NaL
khng gy ra s thay i c tnh cm quan ca sn phm. Ngoi ra s thm NaL cn
tng hng v tht c trng v gim thiu s h hng mi v trong sut qu trnh bo
qun. V ngon c ci thin bi vic thm 1% NaL, nhng khng c s ci thin
nng 1% n 2%. Mt khc, 2% NaL s dng trong frankfurters ngn chn nh
hng khng tt n cu trc, c tnh cm quan, v mu sc. 1% NaL bo m mu
ca xc xch tht ti v gia tng hng v mui ca tht. Tuy nhin, trong nghin
cu s khc nhau c quan st chnh l gia lp xng cha NaL v lp xng cha
nitrite sodium v mu sc. Vi v d, mu lp xng cha nitrite sodium c mu
hng, trong khi mu cha NaL c mu t nhin ca tht. C th xem xt mt kha
cnh khc trong s thch ca khch hng.
nh hng quan trng ca NaL ln sn phm tht l kh nng ko di
thi gian bo qun ca n. Trong nghin cu ny, s thm vo NaL sinh ra s ci tin
c ngha trong thi gian bo qun ca lp xng. Mu cha 1.8%NaL ngn chn du
hiu h hng sau 60 ngy bo qun lnh so vi sau 30 ngy i vi mu i chng.
Trong mu cha 0.6% v 1.2% NaL, c s thay i v gi tr cm quan v mu sc sau
45 v 60 ngy. Kt qu tng t c kho st bi cc nh nghin cu trc. Thi
gian bo qun ca tht v nhng sn phm gia cm c th ko di khong 30% n
150% bi NaL. NaL s dng t 1%-2% trong pate gan gy ra s tng c ngha thi
Lp xng
Trang 52
gian bo qun. NaL s dng trong xc xch tht heo ti c hiu qu gim lng vi
sinh vt v ko di thi gian bo qun. Tht b bao gi chn khng, khi tng nng
NaL lm gim lng vi khun thp hn v nng acid lactic cao hn. S thm vo
3% NaL gim tng vi khun trong lp xng Trung Quc c lng m thp
Kt qu ca nghin cu ny ch ra rng s thm vo lactate i vi xc xch
ni chung ( k c lp xng) lm chm s pht trin vi sinh vt ( so snh vi nitrite),
l nhn t khng vi sinh vt khng gy s bin i no bt thng i vi gi tr
cm quan, dn n s ci thin mt phn mi v, cha chc c th nh hng khng tt
n ngi tiu dng do khng l mu hng - l mu c trng vi mu lp xng
c cha sodium nitrite.
nh hng ca cht chng oxy ha t nhin t gia v ca lp xng.
Cht chng oxy ha sc t hem trong sut qu trnh bo qun gy s
thay i mu sc ca lp xng. S peroxyde ha lipid gy ra h hng cht lng v
oxy ha sc t hem. Cht chng oxi ha trch t gia v c th lm gim s oxi ha ca
sc t hem v peroxide lipid. gim s hnh thnh peroxide, ngi ta s dng cht
chng oxi ha t nhin thu nhn bi vic trch ly t cy hng tho. Mu sc c
nh gi bi vic s dng VIA, o mu sc vng m c. S oxi ha lipid c nh
gi bi vic o thiobarbituric v gi tr peroxide. Tnh oxi ha ca sn phm c
nh gi bng vic s dng sc k ( RP-HPLC). Trong sut qu trnh bo qun, gi tr
TBA tng u, ti gi tr ln nht v sau n gim dn. S phn tch bi HPLC cho
kt qu tng t.
Gii thiu: S oxy ha sc t hem v lipid gy ra s h hng v thay i
mu sc lp xng. Trong sut qu trnh phi sy lp xng di nh nng mt tri
v oxy, nhng phn ng ny c thc y. Vic s dng nhng cht chng oxi ha t
nhin t gia v l ph hp v l con ng t nhin ct gim s oxi ha.
Dch trch cy hng tho cha nhng hp cht phenolic c bit, acid
rosmarinic, carnosol, acid caffeic, l nhng gc t do bn vng v b gy chui
oxi ha. Hiu qu ca dch trch t gia v thng cao hn so vi cht chng oxi ha
tng hp, ph thuc vo mi trng m chng chu nh hng. Dch trch t cy
hng tho gm hp cht phenolic, l cht chng oxi ha hiu qu i vi lp xng.
Cu trc phc tp ca lp xng v s thay i mu sc khc nhau trong
lp xng gy kh khn khi o mu sc bng phng php quang ph c in. Phn
tch quang ph c th gip chn phn tht bng cch o mu sc tch bit ca n , ch
o phn m c.
S thay i mu sc trong sut qu trnh phi kh lp xng di nh
sng v khng kh b nh hng bi nng nha du cy hng tho, hu ht bi s
hp thu nh sng ca n. Cht chng oxi ha t cy hng tho ngn chn s oxi ha
Lp xng
Trang 53
cht bo, c bit nha du cy hng tho c nng cao s tng kh nng chng oxi
ha.
Hiu qu chng oxy ha v chng vi sinh vt ca ti i vi lp
xng
Hiu qu chng oxy ha v chng vi sinh vt ca nng ti ti (FG), ti
bt (GP) v du ti (GO) c kho st s oxy ha cht bo v s pht trin ca vi
sinh vt trong lp xng g khi bo qun 3 0C. Hot tnh chng oxy ha c so
snh vi cht chng oxy ha tng hp chun- butylated hydroxyanisole (BHA). Mc
ban u ca gi tr acid thiobarbituric (TBA) v gi tr peroxide (POV) l 0.14 v
6.32. Tuy nhin sau 21 ngy bo qun, TBA v POV s p xp theo th t t 0.151 n
4.92, trong mu FG (50g/kg) l 0.214 v 8.64. Trong mu GO (0.06g/kg), s thm vo
ti hoc BHA (0.1 g/kg) lm tr hon qu trnh oxi ha cht bo c ngha khi khi so
snh vi mu i chng. Hot tnh chng oxi ha ca nhiu nguyn liu khc nhau
thm vo theo th t nh sau: FG>GP>BHA>GO. Mt khc, lng vi sinh vt hiu
kh ban u (APC) trong mu l 4.41 log10 cfu/g. Thm vo FG(30g/kg) ho c GP
(9g/kg) ct gim c ngha APC v do thi gian s dng ca sn phm c ko
di n 21 ngy. Tuy nhin, thm GO hoc BHA c kt qu khng c s khc nhau c
ngha khi so snh APC. Phn tch gi tr cm quan ch ra rng FG c hng v mnh
hn so vi cng thc khc. Kt qu cho thy ti ti, bt ti, qua nh hng chng
oxy ha v chng vi sinh vt, c li ch trong bo qun sn phm tht.
Cng ngh rt ngn thi gian sy ca sn phm tht sy.
Sn phm tht qua qu trnh sy c bit n c c im cm quan c
trng ca chng. Tuy nhin, qu trnh ch bin truyn thng rt tn thi gian. Qu
trnh ch bin c th rt ngn bi lm nhanh giai on sy. Bi nghin cu ny gii
quyt vi kha cnh cng ngh, an ton, cm quan trong vic sn xut cc sn phm
tht (xc xch ln men, tht gim bng sy kh, lp xng,) khi thi gian ch bin
c rt ngn. Vi nhng cng ngh nh tng nhit , gim b dy, nh hng vi
thnh phn nguyn liu v vi ph gia thm vo c tho lun n. Qu trnh sy
ming mng nhanh da vo h thng lin tc kt hp c s i lu v sy chn khng
c th lm nhanh qu trnh sy ca nhng ming sn phm.
C mt bn tm v s an ton khi qu trnh ch bin c rt ngn l cc vi
khun sinh ra cc cht khng sinh. X l p lc cao cui qu trnh c th gim bt
chng. Tuy nhin qu trnh ny c th nh hng n gi tr cm quan: mu sc, cu
trc, hng v c trng ca sn phm.
Lp xng
Trang 54
nh hng ca chitosan n c tnh vi sinh v ha l ca lp xng

Trung Quc.
Lp xng Trung Quc gim cht bo (khong 22%) khi cha 0.1%
chitosan ( trong 1% dung dch acid lactic ) vi khi lng phn t khc nhau ( chitosan
c khi lng phn t thp (CHL), MW=150kDa; chitosan c khi lng phn t
trung bnh (CHM), MW=600 kDa; chitosan c khi lng phn t ln(CHH),
MW=1250kDa) c chng minh. Lp xng cng l i tng a vo l nhit hoc
chin to gi tr cm quan. Qu trnh x l cha chitosan c gi tr pH giai on
lu tr thp hn so vi mu i chng. Tng s lng vi sinh vt v s lng vi
khun lactic trong tt c cc phng php x l tng khng ng k, vi CHL l thp
nht. Tuy nhin, lng vi khun l thp hn 7 ( log n v khun lc hnh thnh
(cfu/g)) cui giai on bo qun. Kt qu t s nh gi cm quan ch ra rng lp
xng t qu trnh x l CHL v CHM c gi tr cao hn mc c th chp nhn.
Nghin cu ny chng minh rng s thm chitosan ct gim m ca lp xng m
khng nh hng n c tnh cu trc ca sn phm.
Lp xng
Trang 55
MC LC B NG
Bng s
Ta bng
Trang
Thnh phn ha hc c bn ca tht heo m v tht heo nc
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
Thnh phn cc acid amin khng thay th trong protein tht

Hm lng cc acid bo ch yu trong m heo.
Tiu chun nh gi cht lng tht heo ng lnh
Ch tiu vi sinh ca rut nhi
Ch tiu ha l ca mui
Thnh phn dinh dng ca ng tinh luyn v ng th
Tiu chun ca bt ngt
Yu cu k thut i vi bt tiu en
So snh hai quy trnh
Thnh phn dinh dng ca lp xng
Yu cu v cm quan i vi lp xng
Cc ch tiu ha l ca lp xng
D lng kim loi nng ca lp xng
Cc ch tiu vi sinh vt ca lp xng
S lng vi sinh vt k kh ca lp xng trong sut thi gian bo qun
S lng vi khun lactic ca lp xng trong sut thi gian bo qun
S lng nm men v nm mc ca lp xng trong sut qu trnh bo
qun
Lp xng
7
8
9
10
12
13
14
15
17
45
46
46
46
47
47
50
50
51
Trang 56
MC LC HNH
Hnh s
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
10
Ta hnh
Cu trc c xng
Cu trc si c
nh hng ca mui n kh nng gi nc ca tht
Phn ct ngang ca ton b rut
S thay i ca nhit trong sut qu trnh r ng
H thng r ng chn khng trong cng nghip
Thit b ct tht nc,m
Hnh ct ca thit b xay c in
My xay
Thit b ct tht m
My trn c np cho vic x l chn khng
Nguyn tc ca my nhi
Thit b nhi chn khng
Hnh ct thit b chm
My chm
Thit b ra xi
My sy bng chuyn lin tc
Thit b bao gi chn khng
My bao gi chn khng
Thit b sy gin on
Lp xng
Trang
10
10
13
23
26
30
31
32
33
34
35
36
37
38
38
39
41
42
43
45
Trang 57
VI. TI LIU THAM KHO

1. L Bch tuyt v cng s ,Cc qu trnh cng ngh c bn trong sn xut thc
phm ,NXB Gio dc,H Ni- 1996
2. Josep Kerry - David Ledward
Meat processing , CRC Press, 2002
3. BrennanJ.G.,ButtersJ.R,Cowell N.D.,Lilley A.E.V
Food engineering operations
3rd edition, Elsevier Applied Science, London & New york, 1990
4. http://www.diytrade.com/china/4/products-list/0-k-c-1/Sausage_Machine.html
5. http://www.fao.org/docrep/003/x6556e/X6556E01.htm
Lp xng
Trang 58

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Cng ngh ch bin thc phm

GVHD: PGS.TS L Vn Vit Mn

PHN I: TNG QUAN.. 4

Cng ngh ch bin thc phm

GVHD: PGS.TS L Vn Vit Mn

Cng ngh ch bin thc phm

GVHD: PGS.TS L Vn Vit Mn

PHN I: TNG QUAN

Lp xng, sn phm thc phm c ngun gc t Trung Quc v du nhp

Cng ngh ch bin thc phm

GVHD: PGS.TS L Vn Vit Mn

PHN II: GII THIU V NGUYN LIU

Cng ngh ch bin thc phm

GVHD: PGS.TS L Vn Vit Mn

Chc nng ca mioglobin trong m c l tham gia vn chuyn oxy. Con

GVHD: PGS.TS L Vn Vit Mn

Cng ngh ch bin thc phm

GVHD: PGS.TS L Vn Vit Mn

Cng ngh ch bin thc phm

Cng ngh ch bin thc phm

GVHD: PGS.TS L Vn Vit Mn

gi tr sinh hc ca m m bi v cc acid bo linoleic C H COOH v acid linolenic

C H COOH khng tng hp c t c th con ngi, cn acid arachidonic

C H COOH ch c tng hp t acid linoleic.

Mu sc ca m l do cc sc t tan trong quyt nh nh -caroten, c

Cng ngh ch bin thc phm

Hnh 1: Cu trc c xng

GVHD: PGS.TS L Vn Vit Mn

2. Ch tiu cht lng

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GVHD: PGS.TS L Vn Vit Mn

Bng 4: Tiu chun nh gi cht lng tht heo ng lnh

Tht ti, c n hi, khng r

Tng VSV hiu kh

II. RUT NHI

GVHD: PGS.TS L Vn Vit Mn

Cng ngh ch bin thc phm

S lng tiu chun( khng vt qu)

Bao b nhn to:

Cng ngh ch bin thc phm

GVHD: PGS.TS L Vn Vit Mn

Liu lng s dng: 1-2.5%

Hm lng NaCl, tnh theo % khi

m, tnh theo %, khng ln hn

Hm lng cht khng tan trong nc,

Cng ngh ch bin thc phm

GVHD: PGS.TS L Vn Vit Mn

Hnh 3:nh hng ca mui n kh nng gi nc ca tht

GVHD: PGS.TS L Vn Vit Mn

Cng ngh ch bin thc phm

Bng 7: Thnh phn dinh dng ca ng tinh luyn v ng th

Dietary fiber (g)

Ch tiu cm quan ca ng s dng:

Cng ngh ch bin thc phm

GVHD: PGS.TS L Vn Vit Mn

3. Bt ngt ( mono glutamate Natri)

Liu lng s dng: 0.7%

Cng ngh ch bin thc phm

GVHD: PGS.TS L Vn Vit Mn

o Tinh du (1 2.5%): cha cc cht pinen, limonene, phellendren

Liu lng s dng: 0.3%

Bng 9: Yu cu k thut i vi bt tiu en

Cng ngh ch bin thc phm

GVHD: PGS.TS L Vn Vit Mn