Cải Thiện Chất Lượng Hạt Điều

CI THIN CHT LNG KO HT IU
Nguyn Th Xun i, ng Th Anh o

Trng i Hc Bch Khoa, HQG-HCM
1. GII THIU
Nhn iu l sn phm thu c sau khi tch v ht iu v bc v la, chim 25%
trng lng ht, hnh ht u mu trng, l loi thc n b dng v c hm lng
protein (21,91%) v cht bo cao (49,12%), hm lng ng rt cao so vi cc loi ht
ng cc khc, ng thi c nhiu loi mui khong cho c th ngi v sinh vt.
Hin nay, trn th trng c rt nhiu sn phm ch bin t nhn iu nh iu rang
mui, b iu, bnh ko trong , ko ht iu l sn phm truyn thng c a thch
vi mi v hi ha c trng. Chng ti nghin cu nh hng ca ch s DE ca
malto dextrin n cht lng ko ht iu, ng thi dng hnh thc ng gi ko thnh
tng thanh nh cht lng ko khng thay i trong thi gian phn phi.
2. NGUYN LIU V PHNG PHP NGHIN CU:
2.1. Nguyn liu:
Nhn iu:
Nhn iu c thu mua ti tnh Bnh Dng, c sy kh, khng dnh du v ht,
khng c mi i du hoc cc mi l. Nhn iu c s dng gm nhn v dc (SS) v
nhn v nh (SSP).
Formatted: Font: 9 pt
Hnh 1. Nhn iu v nh v v dc
ng RE: do nh my ng Bin Ha sn xut.
Mch nha: do nh my ng Bin Ha sn xut, c dng lng, mu vng nht,

trong sut, snh, c v ngt du v mi thm c bit, vi cc loi DE khc nhau. c
s dng nhm mc ch lm tng hm lng cht kh ca ko ln trn 75% m khng
lm kt tinh ng, gip cho ko khng b thay i cc tnh cht vt l.
Bao b: S dng bao PP bao gi tng thanh ko.
Cc nguyn liu khc: Cht chng oxi ha Ascorbyl palmitate, vng, vani
2.2. Phng php nghin cu
2.2.1. Qui trnh cng ngh ch bin ko ht iu
ng
Mach nha
Nc
Phoi lieu
Nau
Say
Hat ieu nhan
2.2.2. Ni dung
Kho st nh hng nhit v thi gian sy nhn iu vi cc ch 130, 135,
140 OC ng vi cc thi gian 10, 12, 14 pht.
Kho st nh hng hm lng mch nha n cht lng sn phm ch yu xt
v ngt (s dng 3 loi mch nha).
Kho st t l nhn iu v sir caramen.
Kho st nh hng nhit v thi gian nu ko.
Kho st s thay i m v cng ca ko trong qu trnh bo qun t la
chn loi loi mch nha thch hp sn xut ko ht iu: tin hnh o m v
cng ca sn phm 10 ngy/ln trong 50 ngy.
2.2.3 Cc phng php phn tch
m: bng phng php sy n khi lng khng i, trn my o m hng
ngoi Scantex.
cng: Dng Durometer xc nh cng Shore A theo tiu chun ASTM

D2240_86.
nh gi cm quan: bng phng php iu tra th hiu ngi tiu dng v x l
s liu kt qu bng phng php Anova.
3. KT QU V BN LUN:
3.1 Kho st nhit v thi gian sy nhn iu:
Tin hnh sy nhn iu cc nhit 130oC, 135oC, 140oC vi cc thi gian 10, 12,
14 pht. Ta c bng kt qu sau:
Bng 1. nh hng ca nhit v thi gian sy n nhn iu
Nhit
(oC)
Thi gian
(pht)
130oC
135oC
140 C
c im
10
Nhn cha chn, khng c mi thm.
12
Nhn hi chn, mu vng rt nht, khng c mi thm, khng

gin.
14
Nhn chn, mu vng hi nht, mi thm khng r lm, hi gin.
10
Nhn hi chn, mu vng rt nht, khng c mi thm, khng

gin.
12
Nhn chn, mu vng hi nht, mi thm khng r lm, hi gin.
14
Nhn chn, mu vng nht, mi thm c trng, gin.
10
Nhn chn, mu vng nht, mi thm khng r lm, hi gin.
12
Nhn chn, mu vng, mi thm c trng, gin.
14
Nhn chn, mu vng m, mi thm c trng, gin.
T kt qu thu c cho thy nhn iu sy nhit 135oC vi thi gian 14 pht

thch hp nht cho vic ch bin ko ht iu thanh.
3.2 Kho st nh hng hm lng mch nha n ngt sn phm
Ta c nh hm lng ng, thay i hm lng mch nha theo t l 30%, 40%,
50%, 60%, 70% so vi ng. Qua cm quan, ta c bng kt qu sau:
Bng 2. T l phi trn ng - mch nha DE 35
Hm lng mch nha
Ch tiu
Mi v
30%
Khng ngt lm
40%
Ngt
50%
Ngt thanh
60%
Hi ngt

Ch tiu
Hm lng mch nha
70%
Rt ngt
Mi v
30%
40%
50%
60%
70%
Ngt
Ngt thanh
Kh ngt
Rt ngt
Rt ngt

Hm lng mch nha
Ch tiu
30%
Mi v
Ngt thanh
40%
Kh ngt
50%
60%
Rt ngt
Rt ngt
70%
Rt ngt
* Kt lun
+ i vi mch nha DE 35: t l mch nha thch hp nht l 50%.
=> Ch s DE ca Malto dextrin cng cao th hm lng s dng ch bin s gim i
do ngt ca n cao.
3.3 Kho st t l nhn iu v sir caramen:
Bng 5. T l nhn iu v sirocaramen.
Nhn iu
SS
Nhn iu
SSP
Sir caramen
Cu trc ri rc, khng ng u, b mt khng

bng phng.
Cu trc tng i ng u, b mt tng i bng

phng, mi v hi ho.
0,9
1,1
Cu trc ng u, b mt bng phng, mi v hi

ho.
Cu trc ng u, t v iu, ko qu cng.
Nhn xt
*Kt lun: Lng nhn iu v si caramen t l 1 nhn iu SS: 1 nhn iu SSP :

3 sir caramen th s m bo b mt cu trc, hnh thi v hng v ko.
3.4 Kho st nhit v thi gian nu ko
Tin hnh nu ko vi ba loi mch nha DE 35, DE 42, DE 50 nhit 170oC ng
vi ba thi gian nu 11 pht, 12 pht, 13 pht. Cc cng thc phi ch nh sau:
Bng 6.Thnh phn nguyn liu ca cc phng thc phi ch:
Loi mch nha
ng(g)
Mch nha
(g)
Nc (ml)
Nhn iu(g)
SS
SSP
M (g)
BHA(g)
DE35-75
150
75
50
56
67
0.04
DE40-80
150
60
50
51
62
0.04
DE50-80
150
50
50
48
59
0.04
Ch nhit v thi gian gia nhit cng on nu l: 11, 12, 13 pht cho tt c cc
phng thc phi ch.
2.200
2.100
o am (%)
2.000
1.900
DE 35-75
1.800
DE 42-80
1.700
DE 50-80
1.600
1.500
1.400
1.300
0
10
20
30
40
50
60
Thi gian (nga y)
Hnh 2. S thay i m ca Phng n 1 ca 3 loi mch nha.

66
o cng (Shore A)
64
62
60
58
DE35-75
56
DE42-80
54
DE50-80
52
50
48
46
0
10
20
30
40
50
60
Thi gian (ngay)
Hnh 3. S thay i cng ca phng n 1 ca 3 loi mch nha.
i vi phng n 1 (nhit nu 170oC, thi gian nu 11 pht) m ca mu ko

tng dn v cng gim nhiu trong sut thi gian bo qun 50 ngy, c bit khi dng
mch nha loi DE 50 th m ca sn phm tng cao nht t 1,402% ln 1,904%,
cng gim nhiu nht t 60,75 xung 50,25 (Shore A).
o am (%)
2.300
2.200
2.100
2.000
1.900
1.800
DE 35-75
1.700
1.600
DE 50-80
DE 42-80
1.500
1.400
1.300
0
10
20
30
40
50
60
Th i gian (nga y)
Hnh 4. S thay i m ca phng n 2 ca 3 loi mch nha.

66
o cng (Shore A)
64
62
60
DE35-75
58
DE42-80
56
DE50-80
54
52
50
48
0
10
20
30
40
50
60
Thi gian (ngay)
i vi phng n 2 (nhit nu 170oC, thi gian nu 12 pht), do thi gian nu di

hn nn m ca sn phm tng cao hn trong sut thi gian bo qun 50 ngy so vi
phng n 1 c bit l khi dng mch nha DE 50 th m vn tng cao hn so vi 2
loi mch nha cn li. Do hm m tng, cng ca ko cng gim theo. Mu sn phm
t mch nha DE 50 c hm m tng nhanh nht v cng cng gim nhiu nht c th:
m tng t 1,408% ln 1,943%, cng gim nhiu nht t 63,25 xung 51,25
(Shore A).
o am (%)
2.300
2.200
2.100
2.000
1.900
1.800
DE 35-75
1.700
1.600
DE 50-80
DE 42-80
1.500
1.400
1.300
0
10
20
30
40
50
60
Thi gian (ngay)
Hnh 6. S thay i m ca phng n 3 ca 3 loi mch nha.

66
o cng (Shore A)
64
62
60
58
DE35-75
56
DE42-80
54
DE50-80
52
50
48
46
0
10
20
30
40
50
60
Thi gian (ngay)
i vi phng n 3 (nhit nu 170oC, thi gian nu 13 pht) m ca sn phm

tng cao hn v cng gim nhiu hn trong thi gian bo qun 50 ngy so vi nghim
thc 2. Mu sn phm t mch nha loi DE 35 th m v cng thay i t nht c
th: m tng t 1,322% ln 1,830%, cng gim t 62,75 xung 54,50 (Shore A).
Ta thy ko lm t hai loi mch nha DE 42 v DE 50 c m v cng thay i
nhiu so vi loi mch nha DE 35 trong qu trnh bo qun. iu ny l do hai loi mch
nha ny sau qu trnh nu hm lng ng kh c to ra nhiu hn so vi loi mch
nha DE 35 v ng kh c tnh ht m rt mnh nn m tng nhiu. m tng ln
dn n cng s gim i. Do , ta chn loi mch nha DE 35 sn xut ko ht
iu.
4. KT LUN
Ko ht iu dng thanh c ci thin cht lng vi cc thng s k thut nh sau:
Nhn iu c sy : 135oC, trong 14 pht.
Loi mch nha nu ko l DE 35-75.
T l phi trn mch nha v ng l 1 :1
T l nhn iu v sir caramen l: 0.9 nhn iu SS: 1.1 nhn iu SSP: 3 sir
caramen.
Nhit v thi gian nu ko: 110oC, 11 pht.
iu kin bo qun: nhit phng thi gian bo qun l 6 thng.
u im ca sn phm ko so vi sn phm trn th trng: sau thi gian bo qun
ko khng b chy, khng b hi ng, khng c mi i ca nhn iu. Ko c cu
trc gin, v ngt thanh.
Bng 7. Thnh phn ho hc chnh ca sn phm ko ht iu
STT
1
2
CH TIU
m
ng kh
N V TNH
%
%
ng tng
4
5
m tng
Lipid
Peroxid
1,37
7,16
PHNG PHP
FAO p.205 (1986)
TCVN 4075_1985
68,88(Carbohydrate)
Food composition
%
%
9,38 (N x 6,25)
19,26
FAOp.221_223(1986)
FAO p.212 (1986)
0,08
TCVN 5777_1994
ml Na2S2O3 0,002N/g
mu
KT QU
Bng 8. Thnh phn vi sinh vt c trong sn phm ko ht iu
CFU/g
KT
QU
1400
TCVN 4884:01 Vilas
MPN/g
CFU/g
CFU/g
CFU/g
0
< 10
< 10
< 10
TCVN 6846:01 Vilas

NF V08 050
TCVN 4991 -89
TCVN 4993:89 Vilas
STT
CH TIU
N V TNH
Tng s VSV hiu kh

(TPC)
E.Coli
Coliforms
Clostridium perfrigens
Tng s nm men, nm
mc
2
3
4
5
PHNG PHP
TI LIU THAM KHO

[1]. Bi c Hi, Nguyn Th Thanh, K thut sn xut bnh ko, Trng i hc
Cng nghip nh, (1975).
[2]. H Hu Long, K thut sn xut ko, NXB khoa hc v k thut H Ni, (1993).
[3]. Phm nh Thanh, Ht iu sn xut v ch bin, Thnh ph HCM, (2003).
[4]. Bernal W.Minifile, Chocolate - cocoa and confectionery, AVI Publishing
Company. INC. Westport Connecticut, (1979).
[5]. E.B Jachson, Sugar confectionery manufacture, Blackie Academic &
Professional, (1990).

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CI THIN CHT LNG KO HT IU

Nguyn Th Xun i, ng Th Anh o

ng RE: do nh my ng Bin Ha sn xut.

Mch nha: do nh my ng Bin Ha sn xut, c dng lng, mu vng nht,

Bao b: S dng bao PP bao gi tng thanh ko.

2.2. Phng php nghin cu

2.2.1. Qui trnh cng ngh ch bin ko ht iu

Hat ieu nhan

cng: Dng Durometer xc nh cng Shore A theo tiu chun ASTM

Nhn cha chn, khng c mi thm.

Nhn hi chn, mu vng rt nht, khng c mi thm, khng

Nhn chn, mu vng hi nht, mi thm khng r lm, hi gin.

Nhn hi chn, mu vng rt nht, khng c mi thm, khng

Nhn chn, mu vng hi nht, mi thm khng r lm, hi gin.

Nhn chn, mu vng nht, mi thm c trng, gin.

Nhn chn, mu vng nht, mi thm khng r lm, hi gin.

Nhn chn, mu vng, mi thm c trng, gin.

Nhn chn, mu vng m, mi thm c trng, gin.

T kt qu thu c cho thy nhn iu sy nhit 135oC vi thi gian 14 pht

Bng 3. T l phi trn ng - mch nha DE 42

Hm lng mch nha

Bng 4. T l phi trn ng - mch nha DE 50

Cu trc ri rc, khng ng u, b mt khng

Cu trc tng i ng u, b mt tng i bng

Cu trc ng u, b mt bng phng, mi v hi

Cu trc ng u, t v iu, ko qu cng.

*Kt lun: Lng nhn iu v si caramen t l 1 nhn iu SS: 1 nhn iu SSP :

Thi gian (nga y)

Hnh 2. S thay i m ca Phng n 1 ca 3 loi mch nha.

Thi gian (ngay)

Hnh 3. S thay i cng ca phng n 1 ca 3 loi mch nha.

i vi phng n 1 (nhit nu 170oC, thi gian nu 11 pht) m ca mu ko

Hnh 4. S thay i m ca phng n 2 ca 3 loi mch nha.

Thi gian (ngay)

Hnh 5. S thay i cng ca phng n 2 ca 3 loi mch nha.

i vi phng n 2 (nhit nu 170oC, thi gian nu 12 pht), do thi gian nu di

Thi gian (ngay)

Hnh 6. S thay i m ca phng n 3 ca 3 loi mch nha.

Thi gian (ngay)

Hnh 7. S thay i cng ca phng n 6 ca 3 loi mch nha.

i vi phng n 3 (nhit nu 170oC, thi gian nu 13 pht) m ca sn phm

Bng 8. Thnh phn vi sinh vt c trong sn phm ko ht iu

TCVN 4884:01 Vilas

TCVN 6846:01 Vilas

Tng s VSV hiu kh

TI LIU THAM KHO

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