CNG NGH SN XUT

BNH KO
Nhm Vn in

NI DUNG MN HC
Bi m u
Phn I. Nguyn liu sn xut Bnh ko
Chng 1. Nguyn liu chnh
Chng 2. Nguyn liu ph v cht ph gia
Phn II. Cng ngh sn xut bnh
Chng 3. Cng ngh sn xut bnh quy
Chng 4. Cng ngh sn xut bnh m
Chng 5. Cng ngh sn xut mt s sn phm bnh khc
Phn III. Cng ngh sn xut ko
Chng 6. Cng ngh sn xut ko cng
Chng 7. Cng ngh sn xut ko mm
Chng 8. Cng ngh sn xut ko do
Chng 9. Cng ngh sn xut ko Scla
Chng 10. Cng ngh sn xut mt s loi ko c sn ca Vit Nam

Ti liu tham kho

1.
2.

3.
4.
5.
6.
7.
8.
9.

L Ngc T. Ho sinh cng nghip. NXB KHKT. 1998.

L Bch Tuyt, Lu Dun, H Vn Thuyt, Nguyn nh Thng,
Nguyn Duy Thnh, Hong nh HoCc qu trnh c bn trong
cng ngh sn xut thc phm. NXB GD. 1996.
L Ngc T, Bi c Hi, Lu Dun. Ho hc thc phm. NXB
KHKT.2001.
Bi c Hi. Ch bin lng thc. 4 tp. NXB HBK H Ni.
1985.
Bi c Hi, Nguyn Th Thanh. K thut sn xut bnh v ko.
NXB Cng nghip nh.
H Hu Long. K thut sn xut ko. NXB KHKT. 1983
Biscuits, Cookies and Crackers. Peter Wade. Blackie academic and
professional.
Biscuits manufacture. Peter R.Whiteley
Biscuit, cookie and cracker mannufacturing. Manal 1- 6.

Bi m u
1. Tng quan v mn hc
2. Khi nim v bnh ko
Bnh: 50% bt (Note: m si, bn, min)
Ko: 50% ng
3. Phn loi
a. Phn loi bnh
b. Phn loi ko
4. Cc tiu chun quy nh vi sn phm bnh ko
Vi sn phm Bnh: TCVN 5909 1995
Vi sn phm Ko: TCVN 5908 1995
5. Nhu cu tiu th Bnh ko mt s nc
B & Anh:
c
M
c
Php

11.33 Kg/ngui/nm
9.42
,,
8.97
,,
7.22
,,
6.67
,,

Tnh hnh tiu th Vit Nam

Nm 1980
0.34 Kg/ngui/nm
Nm 1990
0.7
,,
Nm 2000
1.3
,,
Nm 2005
1.7
,,

Phn loi Bnh

Theo xut x: Bnh u,
Theo mi v: V (lt, ngt, mn), Mi (Cam, to, du, cam.)
Mc ch s dng: dinh dng, trng ming, n king, chc nng
Bnh

Cn c vo nguyn liu chnh: Bnh np, m,...

Cu trc: dai, xp, dn
Phng php gia nhit: hp, rn, nng..
Cn c vo c
im cng ngh
sn xut:

Phng php to hnh: p, ct, c..

Bnh qui xp
Bnh qui
Bnh qui dai

i tng nghin cu:

Bnh m

Phn loi Ko
Da vo trng thi: cng (carramen), do, mm ([H2O] 3%, 1020%
Theo hng v: Cam, chanh, to, du
Mc ch s dng: dinh dng, trng ming, n king, chc nng
Ko

Cn c vo nguyn liu chnh: Bnh np, m,...

Ko sa: b, da..
Theo nguyn liu

Note:

Ko hoa qu
Tinh du: cafe, soccola

Loi < chng < nhm

Kch thc
Ko chanh < Ko cng hoa qu < Ko cng

PHN I
NGUYN LIU SN XUT
BNH KO

CHNG I
NGUYN LIU CHNH

Chng I. Nguyn liu chnh

Bt m
Bt

Bt nng
Cc loi bt khc

ng Saccarose

Nguyn liu chnh

ng chuyn ha
Glucose
Cht to ngt

Fructose
Mt tinh bt
Mch nha

Bt m
Qu trnh ch bin
La m

Trng

Cng

Bt m

Mm

Trng

(Nghin)

en

Nghin phn loi

Nghin ln

en

Hng II

( = 95 98%)

Ho hng

Hng I

Hng I

Hng II
Ho hng

( =70 85%)

Mt s hnh nh v
la m

Mt s hnh nh v
la m

Mt s hnh
nh v la m

Bt m
Thnh phn ha hc ca bt m ph thuc vo nhiu yu t nh: thnh phn ha hc
ca la m, hng bt,..

Bng 1. Thnh phn ha hc ca Bt m

Hng
bt

Thnh phn ha hc ca Bt m tnh theo % cht kh

Tinh
bt

ng
chung

Cellulose

Protit

Ho
hng

79.0

1.8

0.1

12.0

0.8

1.95

0.55

Hng I

77.5

2.0

0.3

14.0

1.5

2.50

0.75

Hng II

71.0

2.8

0.8

14.5

1.9

3.50

1.25

Nhn xt

Cht bo Pentosan

Tro

Note: So snh vi bt go t, bt go np, bt ng, bt khoai, bt sn

1. Protit
Hm lng

Chim 814% cht kh

Ph thuc vo ging la m, kh hu, th nhng, hng,

Thnh phn
Thng chim 20% Protit
Albumin

5.711.5%

Globumin

5.710.8%

B ha tan
Tan trong nc trong qu trnh
nho bt
To cht dinh dng

Protit
Gi chung
l Gluten

Glutnin (Glutelin)

3442%

Gliadin (Prolamin) 4050%

Thng chim 80% Protit

Khng tan
trong nc

Ht nc
Gi bt kh

To khung gluten

Trng
n

Khung Gluten

Bt m
H2O
Nguyn
liu khc

Protit
Nho

Tinh bt
Khi bt nho
H2O

Ra

Cc cht khc

Khung Gluten

Ph v
Gluten t
hnh dng
W = 5560%

2. glucid (7075%)
7080% glucid (hng cao hm lng tinh bt cao)
Kh nng ht ncca khi bt nho

Tinh bt

Kch thc +
nguyn vn

Thy phn

Tnh rn chc ca khi bt

Kh nng v tc thy phn
S thy phn Tinh bt
Xc tc

15% glucid

Dextrin
(Cht keo)

Tnh cht

Dextrin

Enzyme
Axit

KN:
Hm lng: hng bt
Amilodextrin (tm)
Eritrodextrin (tm )
......dextrin (hng hng nht)
Acrodextrin v Maltosedextrin
(khng mu c trng)

Maltose
Glucose

2. glucid (7075%)
Khi lng 1500 gc (G), khng tan trong nc

Cellulose

% th cht lng bt

Cc mono

Hemicellulose

Glucid
dng keo

Ho hng: 0.10.5%

Nghin ln: 0.10.5%

pentose (C5H8O4)
Hexose (C5H10O5)

Khng tan trong nc, nhng tan trong kim, d thy phn hn
Cellulose
% khong 28%, c th khng hp th c
N: L cc pentosan ha tan khng hon ton (ch yu trong
ni nh ca ht)
Trng n
Dch keo
nh hng n t/c ca khi bt nho
Hm lng: 12%
Cu hi v nh ????

Hm lng: 0.61.8%

ng

Thnh phn: Glucose, Fructose, Maltose

Tnh ht nc
Protit, tinh bt
Tnh trng n
nh hng
Qu trnh ln men
Qu trnh nng

nh
hng
n cht
lng
bnh

3. Lipit v cc cht ging Lipit (0.42%)

Ngun gc: T phi v l mm

Lipit

L nguyn nhn gy i kht

Cu hi v nh ????

Hm lng: cha 7080% lng trn

2 dng

T do
Lin kt

Gy i kht
Protit (P)

Lm kh nng ht nc

glucid (G)

a/h n t/c Gluten

Hot ng b mt ln
Photphatit ch yu l Leuxithin

Cc cht
ging Lipit

Sterin

Kh nng to nh tng tt
a/h n t/c
ho nc

Sc t
Nhng Vitamin ha tan trong cht bo

Cu hi v nh ????

Protit
Tinh bt
Cc cht
khc

4. Cht tro v cc cht khc

Cht tro

Thnh phn: CaO, FeO, P2O5

Hm lng: 0.72.1%, Hm lng cng cao cht lng cng
thp (ch tiu nh gi cht lng bt)

Thnh phn: ch yu
Vitamin

Vitamin nhm B (B1, B2, B6..)

Vitmin PP

Hm lng: th cht lng bt

Cc cht khc

amilasa
Thnh phn: ch yu
Enzyme

Proteasa
Hm lng: th cht lng bt

nh gi cht lng bt
Mi, v
Hm lng tp cht Fe 3 (mg/Kg)

Trng thi v sinh

Cc
ch
tiu
nh
gi
theo
TCVN
435986

m Wbot 13 13.5%
hm lng cht tro, trng, mn, acid,
hm lng Gluten t...
Hng ca bt

Xc nh bng hm lng cm
Hng cao th

(v qu, ht) c trong bt.

tro thp
(Ni nh tro 0.40.45%, v 78.5%)
c trng cho mc nghin

mn

Hng cao th mn cao

Gi tr thc phm
nh hng

Tc trng n ca Protit, Tinh bt

Qu trnh keo ha
Kh nng ha tan, hh nng ln men..
t/c nng bnh

nh
hng
n
qu
trnh
nho
bt

nh gi cht lng bt
trng

Cc
ch
tiu
nh
gi
theo
TCVN
435986

Hm lng v (cha nhiu sc t ni nh)

Mu trng ng
Carotinotit
T l nghch
Khng mu
tro
% lp alrng
C tro cao

S lng v cht
lng ca Gluten

Th hin qua cc bng 2,3,4

nh
hng

Tnh cht ca khi bt nho

Tnh nng bnh

Mui axit ca photphat

Tn ti do
acid ca bt

Qu trnh thy
Acid bo t do
phn trong bo
Cc acid khc (lactic, acetic..) qun ht, bt
Nng Molan (0N)

acid tng s

Gi tr 35 (0N), hay
c pH = 5.86.3

Bng 2. Ch s cht lng ca bt m

T l thu bt

75%

80%

tro %

0.8

1.0

Hm lng Gluten t %

27

28

T l trn sng 29 mt/cm2

0.5%

T l trn sng 32 mt/cm2

0.5%

3%

T l trn sng 38 mt/cm2

3.0%

Tp cht %

0.03%

0.03%

Ch tiu

Bng 3. Ch s cht lng ca bt m trong sn xut bnh m

ln
Hng bt

tro
%

Hm
lng
Gluten
%

Mu sc

% bt
cn li
trn ry

% bt
lt qua
ry

Thng hng 0.55

43/5*

28

Trng hoc trng ng

Hng I

0.75

35/2*

43/75*

30

Trng hoc trng ng

Nghin ln

0.7

67/2*

38/30*

20

Trng hoc trng ng

* T s l s hiu ca ry, v mu s l % bt cn li trn ry hoc lt qua ry

Bng 4. Ch s cht lng ca bt m trong sn xut M si

ln
Hng bt

tro

Hm
lng
Gluten
%

Mu sc

% bt
cn li
trn ry

% bt
lt qua
ry

Thng hng 0.75 140/3*

27/2*

32

Hi vng

Hng I

1.10

19/3*

43/35*

32

Hi vng nht

Hng II

1.80

27/2*

38/60*

25

Hi vng

* T s l s hiu ca ry, v mu s l % bt cn li trn ry hoc lt qua ry

Lc n ca bt m

Tnh
cht
nng
bnh
ca bt
m

N: L kh nng to khung Gluten hoc to khi bt

nho vi nhng tnh cht xc nh.
Do h Protein-Protease quyt nh
Bt m
Hm lng Guluten cao Bt

mnh
Kh nng ht nc ln nho

Cch xc nh

n hi
D gia cng c hc

PP x da trn nhng t/c l hc of Gluten t hoc ca bn.

C s SX thng nh gi theo cht lng ca Gluten t

Kh nng
sinh ng
v to kh

Cht lng bnh: ngt, mu sc...

Hm lng ng To CO2 (ln men)
To mu sc, mi, v (Cramen, Melanoidin..)
(Hm lng ng trong bt m khong 23%, vi bnh m yu cu l 5.56%, do
kh nng ng ha ca bt khi chun b bt nho.Bt m hng cao c kh nng
sinh ng hn hng thap, ni chung bnh m lm t bt m c kh nng sinh ng
km c th tch nh v mu sc v bnh km..)

Kh nng to kh

c trng bng lng CO2 trong 1v

thi gian ca 1v bt nho c nho
trong 5h, thng dng v VCO2
Hm lng ng v kh
nng sinh ng ca bt

Cc loi bt khc
Gim gi thnh
Ci tin k thut, i mi cng ngh.
a dng ha sn phm, ph hp th hiu
Bt nng

Mc ch s dng

VD

Bt mnh

Bt yu

Bt yu

Bt mnh
Vitamin C

Bt
khc

T l Gluten,
amylopectin

To Gel tt vi bt m
Yu cu vi bt thay
th

Nhng yu cu c th ca bt nng nh bng di

Bng 5. Yu cu ca bt nng
Ch tiu
Mu sc
Mi v
Hm lng tinh bt
m

Hm lng

Ch tiu

Trng sng

Hm lng tro

0.4%

Hm lng cht x

0.15%

Khng c mi v l
85.5%
12%

Hm lng Fe
Tp cht, su mt

Hm lng

5mg/100gbt
Khng c

Bo qun bt
Vn cc do ht nc
Nhng biu hin suy
gim cht lng ca bt

i kht do oxy ha cht bo

Do vi sinh vt
Wkk 85%, thong mt kk = 34 m/s

Bo
qun
bt
Nhng yu cu
ca kho bo qun

T0 ca kho bo qun = 15250C

Kho chng dt, chng m...
Xp bt theo tng dy, khong cch
ti thiu 2 dy l 1m.
Sp xp hp l

t bt trn k, cch mt t 0.50.7

(m)
Chng bt khng cao qu 2 (m).

Thng xuyn kim tra kho bo qun, mi, su b.

ng Saccarose (C11H22O11)
Mpt = 342, d = 1.588 (g/cm3), t0nc = 185(0C), = 66.5 .
Ho nc, ht nc khi Wkk 90%

c im
tnh cht

ng
Sac

Rt d ha tan,
Tng theo t0
c kh nng ha
a/h bi cc cht khc, G, F, MTB...
tan
B phn hy bi nhit , khi t 1800C (p Cramem)
C11H22O11

B thy phn trong mt axit, Enzyme

Enzyme
C6H12O6
+ H2O
+
H
Glucose

C6H12O6
Frutose

Cc yu cu k thut, th hin bng 6

Bng 6. Yu cu k thut vi ng Saccarose trong sn xut Bnh ko
Ch tiu

Hm lng

Ch tiu

Hm lng Saccarose

99.7%

Hm lng tro

Hm lng ng kh

0.15%

pH

Hm lng nc

0.05%

Mu sc

Hm lng
0.15%
7
Trng tinh

ng Glucose, v ng Fructose
Dng tinh th t ho nc
ht m khi Wkk 85%
Kh nng ht m tng khi gia nhit
D tan trong nc v tan tng theo nhit
dng dung dch th ho nc hn dng tinh th
Rt kh kt tinh so vi cc ng khc
Ht m
ng
Glucose
ng
Glucose
v
ng
Fructose

H+
Glucose

Ht m
ng
Fructose

b phn
hy bi t0

OH

Aldehit,cc hydroxylmetyl
Frucfuron, cht mu
Cc cht mu sm hn

Rt d ht m
Khi Wkk 40%

R ha tan
Nhy cm vi nhit ,
to ra sn phm xm mu

S c mt ca Fructose lm
cho sn phm bnh ko tng
kh nng ht m, hn ch
thi gian s dng, tng
do ca bnh sn phm, kh
nh hnh do nghin cu
s dng hm lng hp l

ng chuyn ha

N
ng
chuyn
ha

ng nghch o: l sn phm thy phn ng Saccarose di tc

dng ca H+, hoc Enzyme (Saccarosae or investase) theo phng trnh:
Enzyme
C11H22O11
C6H12O6
C6H12O6
+ H2O
+
+
H
Glucose
Frutose
ng chuyn ha: l ng nghch o khi t l Glucose v Fructose l
1:1. Do khi thy phn hon ton Sac ta thu c ng chuyn ha
Ch ng trong
sn xut

u nhc
im
khi
dng ng
chuyn ha
trong sx ko

u im
nht thp

Ch ng nguyn liu
Thc hin v ch ng
c cng ngh
t bt
D khuy trn

Ko sn phm c cht lng cao

Nhc im: hm lng ng khu cao ko d b chy
tiu th ngay

Mt tinh bt
N: l sn phm thy phn tinh bt khng hon ton bng axit hoc enzyme
(C6H12O5)n + nH2O

Mt
Tinh
Bt

Enzyme
H+

Glucose + Maltose + Dextrin

Mt tinh bt

Thnh phn ca MTB, gm Glucose, Maltose v Dextrin ngoi ra cn cha mt s

thnh phn khc nh: Tinh bt cha thy phn, Fructose do chuyn ha t
Glucose, Saccarose, v cc Dextrin khc nhau...
Kh nng ha tan
Khng ch
Glucose
Lng ng kh hm lng
lm tng
ng kh
Tnh ht m
Lm cht chng kt
15%
tinh rt hiu qu
ngt Saccarose
Vai tr ca
Maltose t a/h n ha tan ca Saccarose
MTB trong sn
xut bnh ko
ln kh nng ket tinh lai ca Sa
Lm tng hm lng
ng tng s

Dextrin

Chng kt tinh tt
ln Do, dnh
Ngn cn truyn nhit
Gim ngt

Lm tng cht lng sn phm: ci thin cng, dn,trong, ngt...

Mt tinh bt
Quy trnh sn xut Mt tinh bt bng acid
Tinh bt
Dch ha
HCl, t0

B lc

(2528 Bx)

ng ha
Trung ha

Na2CO3

Ty mu

Than hot tnh

Lc
C c

(80 Bx)
% ng kh

Mt tinh bt
ng ha

Nhit
pH
Thi gian

37%
0

Mt tinh bt
N: l hm lng ng kh (tnh theo Glucose) trong MTB
Mc
ng ha

Thp: G(1011%), M(1112%), D(7879%)

3 mc

Trung bnh: G(2021%), M(2122%), D(5557%)

Cao: G(4041%), M(4142%), D(1516%)

Mt
s
ch
tiu
ca
Mt
tinh
bt

a/h: mc cao
hm lng ng kh
cao ngt tng &
do tang

axit
ca bt

N: acid ca MTB l s ml dd NaOH 0.1N trung ha

va 100 gram cht kh trong Mt tinh bt.
Gi tr thng = 2527, nu cao /h n kh nng chuyn
ha ca Saccarose

Mch nha
Mch
nha

N: l sn phm thy phn tinh bt nh Enzyme -amilase

Thnh phn chnh l Maltose (8085%)
Ngun thu Enzyme t thc mm hoc t vi sinh vt

Quy trnh sn xut Mch nha t bt go np

Bt go np
Dch ha
Enzyme

ng ha

B lc

Lc
C c
Mch nha

(1516 Bx)
(320C,48h)

(80 Bx)

CHNG II
NGUYN LIU PH

2.1. sa
To hng v thm ngon cho sn phm
To xp cho bnh
To mm cho ko
Nng cao gi tr dinh dng cho sn phm bnh ko
Dng s dng: ti, c (c hoc khng ng), bt
Cc tiu chun vi nguyn liu sa bng 7
Mc ch
Sa

Bng 7. Cc tiu chun vi nguyn liu sa

Sa ti

Sa c

Sa bt

Ch tiu

Hm lng %

Ch tiu

Hm lng

Ch tiu

Hm lng %

Protit

3.3

Protit

8.88.9%

Protit

26.5

Lipit

3.7

26.5%

3.5

Nc

87

acid

48

Lactose

38.5

Lactose

4.7

Saccarose

4044.5%

Khong

6.5

Khong

0.7

Cu

5.10-6%

Hp cht N2

3.3
2.7
0.4
0.2

Sn

10-4%

Pb

2.10-6%

Casein
Albumin
Globumin

2.2. Trng
To hng v thm ngon cho sn phm
To xp, cha Albumin c kh nng to v gi bt kh
To mu vng cho bnh
Nng cao gi tr dinh dng cho sn phm bnh ko
Dng s dng: ti, lnh, bt
Trng ti: nguyn vn, khng ln tp cht, mu sc ng u, khi
soi th trong sut, mu hng nht, c 1 chm hng trong, khi lc
khng ku, chm trong dd NaCl 10%. Trng bo qun lu: v kh
hn, khi soi c mu , c vt ln trong ti kh, khi lc nh th ku,
Cc
khi b trong dd NaCl 10% th l lng, khi p ra c mi hi nh.
tiu
Trong SXBK tuyt i khng dng trng b hng (khi lc ku,
chun
khi soi c, khi p ra c mi chua, thi (H2S) hoc c mi mc
Mc ch

Trng

Trng
lnh

N: l khi trng c nh u lng trng, lng c

lm lnh n -230C, c th b sung ng hoc khng

Yu cu: W 75%, Hm lng Protit 10%, Hm lng

cht bo 10%, acid 15, khng ln tp cht, v khi
tan bng khng c mi v l.
N: l sn phm ca qa trnh sy trng ti.
Cc dng bt trng: Bt lng , bt lng trng,
Bt trng
bt trng nguyn (gm c lng trng, )
Yu cu vi bt trng ti bng 8.

2.2. Trng
Trng ti
Kim tra, la chn
Loi v
nh trn u
C c

Say

(2225 Bx)
(40 Bx)

Bt trng
Bng 8. Cc tiu chun vi nguyn liu bt trng
Ch tiu
W

Bt lng

Bt lng trng

Bt trng nguyn

5%

9%

9%
45%

Protit
Lipit

50%

1%

35%

tan

50%

90%

85%

tro

5%

acid

35%

Kim

10%

Vng da cam

Trng ng

Vng xm

Mu

4%

2.3. Cht bo
To hng v thm ngon cho sn phm
To dn, xp.
Lm cht chng dnh khi to hnh
Nng cao gi tr dinh dng,tng sinh nng lng
Dng s dng: du thc vt, m ng vt, b..
Chy du
D b oxy ha
Du thc vt
Cc ch tiu, th hin bng 9
Mc ch
Cht
bo

Bng 9. Cc tiu chun vi nguyn liu Du thc vt

Ch tiu

Du cacao

Du da

Du hng dng

Tnc (0C)

3236

2028

3040

tdd (0C)

2227

1415

1618

Khi lng ring (g/cm3)

0.92

0.9250.926

0.9210.931

Ch s acid

11.5

Ch s It

3.43.6

510

119144

Ch s x phng ha

192 200

192 200

182194

Mu

Vng nht

Trng 150C

Thm d chu

Mi v

2.3. Cht bo
M

T0nc= cao
T0dd= thp

T0nc= thp, T0dd= thp

Du hng dng, du bng, du lc, du socola..

Du TV

To lp du dinh, bin mi, gim gi tr cm quan

N:
Nh ha, hot ng b mt
Tn ti di dng nh tng.
B

Nhit nng chy, bo qun: T0nc= 30350C, T0dd= 15250C, T0bq= -10-120C
Thnh phn: Cht bo 83%, Protit = 11%, Khong = 0.2%, W = 15.2%

Pt

CnH2nCOOH + H2
CnH2n-1COOH + 2H2

CnH2n+1COOH
CnH2n+1COOH
T0nc= 40500C

Cht bo c
Hydrogen ha

Margaring Hm lng cht bo 80%

a trc tip vo sn xut
Bnh ko

(T0dd= cao)
Dng s dng

T0nc= 40450C
Shorterning Hm lng cht bo 90%
Dng ch yu rn, chin

Cht ph gia
Cht ph gia to cu trc: Polysaccarit (peptin), Polypeptit (Gelatin..), Protein
(Albumin..), Tinh bt (tinh th + bin tnh), Agar-agar, Aalginat, carrageenan..

Cht
ph
gia

Cht to mi: tinh du (hng to, chanh, du, cam..), Ester tng hp...
NaCl, ng
Cht to v:
Cc acid thc phm nh: acid citric, tactric, malic...
Khng c c tnh
T nhin
Nhm A:
Sn phm chuyn ha
Cht to mu:
Yu khong c c tnh
Tng hp
Nhm B:
cu
C tnh ng ha cao
tinh khit 60%, cn li
Nhm C:
Cht chng oxy ha
l cht mu khng gy c
Ln men

PP sinh hc: dng VSV

2NaHCO3
Pt
(NH4)2CO3
Cht to
xp, n

PP hc

CO2 xp n
t
Na2CO3 + CO2 +H2O
t0
NH + CO +H O
0

(NH4)2CO3: to NH3 gy mi
NaHCO3: lm bin tnh tinh bt to mu vng tuoi

Cht nh ha: l cht lm tng lin kt, gm cc photphatit thc phm (leuxithi
Cht to bng v tr gip to hnh: nh Paraphin, sp ong, sap c voi...

PHN II
CNG NGH SN XUT
BNH

CHNG III
CNG NGH SN XUT
BNH QUY

4.1. Quy trnh cng ngh

Cn

Bt m
Bt nng

S ch

Nho bt

Ct to hnh
p to hnh

Vn
Nng

Nguyn liu ph
Nghin

(ng, trng,
sa, b, mui)
Sn phm

Bao gi

Phn loi
Thc n
gia sc

Lm ngui

4.2. Gii thch quy trnh

4.2.1.S ch nguyn liu
4.2.2.Nho bt
4.2.3. To hnh
4.2.4. Nng bnh
4.2.5. Hon thin sn phm
4.2.6. Bao gi v bo qun
4.2.7. Mt s tnh ton trong sn xut bnh quy

S ch nguyn liu
Trng thi thch hp hn
Bt m
Bt nng

Sng ry

Bt nguyn liu

Sng ry
ng
ng sch
Tp cht, vn cc

Nghin nh
My nghin

Mc ch

Loi tp cht (t, ct,

su, mt, vn cc)
S dng

Bt ng
(d = 12 100 m)

Bo qun

D ha tan

[ ] cao
Khng c
tinh th

Gia nhit n nhit

Cht bo
bt u nng chy
(thng dng shorterning)

Dung dch cht bo

(nh ha tt)

S dng
Bo qun

T gia nhit < tnc rn khng ng u

T gia nhit > tnc rn khng ng u

Thuc n
(tinh th)

Ry

Nghin nh

Ht nh

Tp cht, vn cc

d = 11.5mm

Bt TN
Ry d = 2050 m
Nho bt

+ H2O
T0 = 25300C
(Phn b ng u)
Dung dch

Trng ti
Bo qun

Trng

Ph gia (nu cn)

Bt trng
Lng trng
Trng ti

Dch trng

Lng

nh trn

2h

Hn hp
S dng
Bt trng

+ H2O
T = 2545 C
0

Dung dch ng nht

(Bin tnh protein, protease)

Dung dch ng u

[ CK] = 7075%

Bo qun

Sa ti

Kim tra cc ch tiu cht lng

Bo qun

Sa c

Thnh phn ha hc

Sa
Sa bt

(Sa ti 30 pht)

Kim tra cc ch tiu cht lng

Thnh phn ha hc

Ha tan

+ H2O

Vani (Valinin)

Dung dch

T = 4550 C [ CK] = 4550%

0

Dung dch

T0 = 25300C [ CK] = 2530%

S dng

Ethanol

S dng

Trn vi Saccarose
T l vani/g = 1/12.5

Bo qun
Bo qun

S dng

N: l qu trnh phi trn bt m + nguyn liu ph + H2O + cc cht

khc Khi bt nho di tc dng c hc
Protein, tinh bt.. ht nc trng n
C Wbn thch hp
To hnh, nng, cn..
(tnh ton lng
Ha tan cc cht cn ha tan nh ng, sa,
nc a vo)
thuc n...
Quy xp: Wbn = 1620%
Thng
Quy dai: Wbn = 2026%
Yu
cu
Nho
D ha tan
ca
0
bt
T nc
T0 = 40450C
khi
s dng
Khng lm bin i cc hp cht
bt
nho
Khi bt phi
Phng php o trn
ng nht
Kh nng
Thit b o trn
o trn
Thi gian o trn
Yu cu v cht lng khi bt nho
Kh nng ha tan ca cc cht, kch thc...
Bnh quy dai
Th t nho bt: Sac + mui + cht bo + trng +
+ Khng b t, nt khi cn
sa + tinh du + nguyn liu ph (MTB, ng
+ Do n hi, t bt kh v bt kh
chuyn ha, mt ong) Khi ng nht + bt m
phi rt mn
+ thuc n + bt thay th + bt m cn li
Bnh quy xp
+ Do, ti ( n hi thp)
Thi gian nho bt
+ Bt kh va phi v mn
+ Thng W (dai) > W (xp)

S hnh thnh khi bt nho

Protein
Vai tr chnh
Tinh bt

Pha I
L
thuy
t lin
kt

h/c cao phn t: Mpt = vi chc vi trm

Chng
nghn v C
l
a nc, khng tan trong nc, d ht
nc v trng n
Gi c mt lng nc ln
H2O trng thi lin kt
+ H2O
Nhm ho nc
Sonvat ha
Ta nhit
Lin kt ha hc yu
(Trong v ngoi)
V tg t (khng ng k)

Lng nc lin kt = 3035%

Cu trc bc cao ca protein
Nh trong, ln ngoi
Cu trc ca ht tinh bt
ng lc
Cu to ca protein: -Gliadin < -Gliadin<Glutenin
(P thm thu)
Ly = ethanol 40%
Protein b peptyl ha to phn t thp
Pha II

Khng ta nhit

Khng phi l lin kt ha hc

Tng tc lc tnh in

V tng mnh 200% so vi th tch ban u

Nhit

T0 = 25400C: hydrat ha ch yu protit

T0 = 55600C: hydrat ha ch yu tinh bt

Cc yu t nh hng

Nguyn liu

a/h ca bt m
a/h ca ng
a/h ca cht bo
a/h ca trng
a/h ca thuc n
a/h ca cc thnh phn khc

Cc
yu t
nh
hng

a/h ca ch nho
Cng ngh

Cc yu t khc

a/h ca phng php nho

a/h ca thit b nho
a/h ca cc yu t cng ngh khc

nh hng ca bt m
Cht
lng
ca
Gluten

Kh nng ht nc, trng n

Kh nng to khung, bn v vng chc ca khung Gluten
Kh nng lin kit vi cc thnh phn khc (glucid, protein )
Kh nng gi bt kh xp
Thi gian hnh thnh khung gluten (thp ngn th )
Thi gian nho (cao di)
iu chnh cht lng

nh
hng
ca
bt m

VD

Bt nng
Bt mnh

Bt yu

Bt yu

Bt mnh
Vitamin C

S lng ca Gluten

a/h n cht lng bnh

Kh nng ht nc lng nc a vo nho bt

a/h n m ca bt (Wbt 1% kh nng ht

nc ca bt 1.81.9%) thng Wbt =2730%)
a/h n kh nng ht nc (cao th cng cao)
T l ly bt

mn ca bt

T l cm, tp cht
a/h n S b mt (S mn )
Tc ht nc v trng n
Mc ht nc (mn > th)

nh hng ca ng

Mm

a/h n trng thi vt l

nh
hng
ca
ng

a/h n
kh
nng ht
nc
ca khi
bt nho

Nht

Khi bt nho

nho, dnh

Cn, to hnh (khun)

Khay nng

[g] th kh nng ht nc ca protit, tinh bt bt nho nho.

Nu [g] 1% th kh nng ht nc ca bt nho 0.6%

a/h n P d ca khi bt nho: Pd = PT - PN

PT: l p sut thm thu ca cc thnh phm bn trong ht bt
PN: l p sut thm thu ca cc thnh phm cht tan bn ngoi
ht bt (albumin, Globulin, ng, cc cht ha tan khc)
PN Pd ht nc
Dng kim sot kh
nng ht nc ca bt
lin kt pr H2O, tinh bt - H2O (nc lin kt)
nho: nu [g]
Kh nng trng n H2O
To mu, mi: Carramen,
t do bt nho nho, dnh
Melanoidin..
Wbn nh = 1622%
Bt nho bnh quy xp [g] ln = 2835%
Kch thc ht ng nh
Thi gian nho ngn

VD:
Bt nho bnh quy dai

Wbn cao = 2225%

[g] thp hn = 2430%

Thi gian nho di

Bnh m: ln men CO , Carramen [g] cao

Kch thc ht ng c
th ln hn

nh hng ca cht bo
a/h n
do
nh
hng
ca
cht
bo

Kh nng lin kt gia cc phn t (lin kt a bo or khng)

Kh nng gi bt kh xp
Khi hm lng tng ( trong gii hn) do, xp
Bao trm

To mng mng

To mng mng

Bi trn

Ht bt gi c bt kh xp

Cao Pd kh nng ht nc, trng n

Thp bt nho kh, di, bnh mau xp

C a/h tt hay xu
cn ph thuc vo

Thnh phn cht bo:

Mc phn tn ng u
Lm nh ht cht bo

Tt cht lng bt nho tt nh ha

bn ht cht bo
Phn b ng u

Cht nh ha thng dng

Diglixerin
Strerin ca sorbat
Photphatit thc phm (ch yu l leuxithin)

nh hng ca thuc n
Sinh hc
nh
hng
ca
cht
bo

Protit
Sinh trng
Tinh bt
v pht trin
ng: (G, F, M, D)
ca VSV
Cc cht khc

- Kh: CO2, NH3

- Cht d b nhit
phn to kh
- Cht d bay hi
bi nhit

Xp
NaHCO3
Ha hc

T0 , Q
(NH4)2CO3

Kh: CO2, H2O, mu vng ti, v

thm ngon
Kh: NH3, H2O mu vng, v khai

Hm lng: 0.30.5% bt m
Hn hp
NaHCO3 v
(NH4)2CO3

Bt nho xp 0,4% NaHCO3 + 0,05%(NH4)2CO3

(So vi bt m)

Bt nho dai 0,7% NaHCO3 + 0,08%(NH4)2CO3

(So vi bt m)
Bnh quy 8590% NaHCO3 + 1015%(NH4)2CO3

nh hng ca
nguyn liu khc
Tinh
bt

Cho bt nho do ( hm lng Ap), ti, xp

Trong nng

Dng hm lng thch hp

Mt tinh bt v
ng chuyn ha
nh
hng
ca
bt m

Dextrin: tng nhn, bng (b quy dai)

Nhiu bnh qu dn, d gy
[ ] = 1315%

Tng mm, ti, xp

Tng tnh ho nc ca bt
ng chuyn ha caramen ha to mu cho bnh
MTB dng trong bnh quy dai, hm lng 2% nu
qu ln th nht, dnh a/h n cng on khc

Tng cht lng, tng hm lng cht d hp th

Trng

Lng trng

Hm lng

Albumin to bt, kh to xp
Buxithin l cht nh ha tt
Caroten to mu vng tui
Xp: 4.55% bt m
Dai: 33.5% bt m

Tng cht lng, tng hm lng cht d hp th

Sa

Tng ti, dn(do c cha cht bo m gluten d lin kt)

 m ca khi
bt nho

Ha tan cc cht ha tan (ng, bt n)

Yu cu ca
khi bt nho

a/h ca m
m
ca
khi
bt
nho

Cc yu t
a/h n Wbn

C Wbn thch hp (thy thuc vo tng sn phm)

Phi ng nht (cc phn t phn b ng u)
Tc hnh thnh khi bt nho W cao th nho gim
Kh nng ht nc v trng n cc cht
a/h n cng ngh: nho, nng, cn to, to hnh
Lng nc a vo
Kh nng ht nc ca nguyn liu
Sn phm (xp Wbn = 1622%, dai Wbn = 2225%, ),
Cng ngh
Hng ca bt (hng cao th Wbn thp)
Cc yu t khc
Wbn, th lng nc a vo

Lng nc
a vo

Loi sn phm (xp < dai)

Kh nng ht nc ca nguyn liu
m ca nguyn liu

Xc nh lng nc a vo

m H 2O mbn mc

vi

mCK .100
mbn
100 Wbn

Trong :

m H 2O : L lng nc a vo trong mt m

(Kg)

mbn: L khi lng khi bt nho trong mt m (Kg)

mc: Tng nguyn liu ca mt m nho (Kg)
mCK: Lng cht kh c trong nguyn liu
Wbn: m ca khi bt nho

(Kg)

(%)

Bi tp: Tnh lng nc cn thit nho bt c cng thc sau: cho Wbn = 21%
Bt m: 100 (Kg), W = 12%,

Mui n: 0,625 (Kg), W = 6%

Bt nng: 25 (Kg), W = 12%

(NH4)2CO3 0,065 (Kg), W = 16%

ng: 31,25 (Kg), W = 0,05%

NaHCO3 0,65 (Kg), W = 16%

Sa bt: 1,25 (Kg), W = 12%

Bnh hi lu: 6 (Kg) W = 4%

Shortening: 20 (Kg), W = 2%

Hng liu: 0,1 (Kg), W = 0%

Trng ti: 33,75 (Kg), W = 12%

Nhit ca nc a vo
Kh nng ht nc, trng n
a/h n tnh cht
l ha ca bt
T0 nc
( t0 khi bt nho)

Kh nng to gel
Kh nng to h ha tinh bt
Ha tan cc cht
Hot ng ca enzyme
Nhit nguyn liu vo

a/h n tnh cht

l ha ca bt

T0 ca nc
Bin i cc thnh phn
L hc: ha tan, ht nc (pha I)
Ha hc: phn hy thuc n
Ma st cc phn t
Mi trng xung quanh

iu chnh nhit nguyn liu vo

iu chnh nhit
khi bt nho

iu chnh nhit nc a vo
iu chnh nhit mi trng nho bt

Thi gian nho

L mt trong nhng thng s quan trng trong qu trnh nho bt

a/h n
Thi
gian
nho
bt

t/c l ha ca khi bt nho

Mc ht nc, trng n Gluten, tinh bt
bn ca khung Gluten c to hnh
S phn b ng u cc thnh phn nguyn liu
Mc ha tan cc thnh phn cht ha tan (nht l
ng, mui, thuc n)

Cc yu t a/h
n nho

Nguyn liu: (hm lng, cht lng gluten, m

ca nguyn liu, t l cc thnh phn nguyn liu)
Cng ngh, thit b: (phng php, nhit nho,
thit b nm ngang, dng, lin tc, gin on, kiu
cnh khuy
Kh nng o trn (mnh, ng u)
Dai > xp
Yu cu ca sn phm

Cc yu t khc.

dai = 40 65 pht
xp (ng) = 20 25 pht
xp (h) = 20 25 pht

Thit b nho

Nguyn liu

Thit b nho gin on

u im
Nhc im

Trc quay

+ n gin, d ch to
+ Thao tc d, u t thp
+ NS thp, c gii, t ng thp
+ Cht lng khng n
nh

Cnh khuy

Gi

Thit b nho kiu nm ngang

Th t nho bt

Nc + ng + mui + cht bo + trng + nguyn liu ph (ng chuyn ha, MTB..) +

sa + tinh du Khuy trn u trong trong thi gian ( = 23 pht) ri + bt m sau
nho ng nht ri + thuc n nh trn trong thi gian ( = 45 pht) ri + bt thay
th v + bt m cn li, tin hnh nho tip trong thi gian ( = 1550 pht)
ng, mui dng tinh th ha tan trc bt nho xp (nghin nh)
Cht bo (nh ha, a trc bt nho khng lm gim t0 ca cht bo)
Tha mn:

Thuc n c tnh kim (trnh nguyn liu c tnh acid)

Thuc n

Trnh s phn hy sm
Trnh s phn ly

Thit b nho
Bt m

Thit b nho lin tc

Cu to: (hv)

+ Dng ni hai v, iu nhit, c cnh khuy

+ Nng sut ln, cht lng ng u, n nh
+ m bo v sinh, c gi, t ng ha cao
Nhc im + Phc tp, cng knh
u im

Khi bt nho

+ Yu cu chuyn mn cao, chi ph ln

Nguyn tc:
G I: chun b dch nh tng: Nc + ng + mui + nguyn liu ph (ng chuyn ha,
MTB..) + tinh du khuy trn u vi = 200300 v/p trong = 23 pht to khi ng nht
ri + sa + cht bo + trng khuy trn vi = 15001800 v/p trong = 1.53 pht to thnh
khi ng nht.
Xp = 23 pht
Khi ng nht + bt m ( = 2530 v/p
Dai = 812 pht)
Xp = 23 pht, = 1015 v/p
Thuc n
Dai = 58 pht, = 5060 v/p
Xp = 710 pht, = 1015 v/p, Wbn=1620%
Bt thay th +
G II: Nho bt
bt m cn li
Dai = 2025 pht, = 1520 v/p, W =2025%
bn

Nhit nho

Xp t0 = 26280C
Dai t0 = 35400C)

To hnh
2.3.2. Cn khi bt nho
Xut hin ng lc
Gluten sau khi cn

Cn

K
thut
cn

Ngang

To hnh d dng

Gi c hnh dng
Dc
tt sau khi to hnh
Tnh n hi

do

cng, do Sau
khi
nht
cn

Mch phn t gluten do cc phn t b t c ni li

Phn b, loi b khng kh tha ng u

B mt bnh tr ln bng, p hn
a/h n CL bnh
dn, n , d to hnh
Thit b: my cn trc p, d gim dn, sau mi ln cn yn mt thi gian
khung gluten bin dng dn, v phc hi 1 phn khung gluten
Cng ngh, thit b, nguyn liu, sn phm, cht ph gia
Dai > xp
S ln cn
Ho hng > hng I > hng II
Bay hi nc trn b mt
Bnh nt,
Thi gian yn khng qu di do To lp v trn b mt
gim CL
Hot ng ca enzyme, VSV
K thut cn

2.3.2. Cn khi bt nho

Ho hng: s b 5 ln 90mm 70 50(gp i i chiu) 80 60(sau mi
ln yn 1060 pht) sau cn tip 4 ln 35mm 20 (gp i i chiu)
25 10 23mm
Phn d tha sau khi cn, phn bt nho khc
B sung:

NaHSO3 (gim s ln cn) (lin kt)

Cht chng dnh (tinh bt, khng kh nng) ln trc cn
Tc bay hi nc trn b mt

K
thut
cn

t = tbn - tmt

iu chnh hm m ca khi bt nho

Thng t 70C
Trnh chng khi bt ln nhau (t0 )

Phng php
yn khi bt nho

KK = 8590% ph lp vi du

Gp
i
90mm

70

50

80

60

To hnh
* To hnh bnhquy dai (dp hnh)

Khun

Cu to (hnh v)
+ Khun c mp c mi sc
+ H thng dy ct

Khi bt nho
Bnh sng

u im
+ Hnh dng a dng, phong ph
Dy ct
Nhc im
+ Tn hao ln
+ Nng sut nh

To hnh

1
5

Cu to (hnh v)
Khi bt nho

. . . . . . . . . . . . .. . .

u im
+ Hnh dng a dng, phong ph
+ Nng sut cao, c kh ha, t
ng ha cao
+ Sn phm ng u
Nhc im
+Cng knh phc tp

3
2

1: Trc to hnh
2: Trc p
3: Bng ti to hnh
4: Bng ti nng
5: H thng phun cht chng dnh
6: Dao ct

2.4. Nng bnh

2.4.1. Ch nng bnh
TKK = 1801850C khng qu cao hnh thnh v ngn cn truyn nhit,
m, kh v chy, rut sng
Tbm = 1001050C, TTT = 70750C qu trnh chuyn nhit m
H ha tinh bt v tinh bt, protit bin tnh. lm bnh chn
To p sut (do t0 cao)
G I

Phn hy thuc n kh
Bay hi nc

T0 cao

Thot ra ngoi trng xp

Khong trng xp

nng (kch thc bnh) thng 1 = 11.5 pht

KK = 6570% (khng qu thp v khng qu cao) a/h

2.4. Nng bnh

2.4.1. Ch nng bnh
TKK = 2502550C khng qu cao bnh chy, qu thp carramen, maye
thp ( tng cng phun, qut lp nc ng)
Tbm = 1801850C, TTT = 1001050C qu trnh chuyn nhit m

G II

To v bnh: TB, pr, cc cht khc bin tnh (mt nc t0 cao) v

Mu sc
Carramen, melanoidin
Mi v, hng thm c trng
nng thng 1 = 11.5 pht
KK = 4045%

TKK = 1801850C
G III

Tbm = 1101150C, TTT = 1001050C truyn m

nng thng 1 = 11.5 pht
KK = 4045%

2.4.2. Nhng bin i trong qu trnh nng bnh

Bin i nhit
Bin i vt l

Bin i khi lng

Bin i th tch v khi lng ring
Bin i mu sc
Bin i m

Nhng
bin
i

Bin i ha l

Bin i h keo
Bin i trng thi
Bin i ca tinh bt

Bin i ha hc

Bin i ca ng
Bin i ca protit
Bin i ca cht bo
Bin i ca cht khong

Bin i nhit

t0C
2502550C
1801850C

T si

1801850C

t3

T0 v

t2
t1
T0 tm
(pht)
G1

G2

G3

Khi lng gim

Hi nc (Wbn = 1625 710%)

Thuc n kh thot
Phn hy cc cht bi nhit
Cht khc kh, d bay hi..
Mt phn nc lin kt b tha ra ngoi
Thuc n CO2, NH3 p lc khong trng
NaHCO3 80900C, (NH4)2CO3 55600C

Th tch tng do

Hi nc p lc ( t0 cao) bay hi khong trng

Kh khc: V ( t0 cao) bay hi khong trng
S phn b ng u ca thuc n, kh, v cc cht d b nhit phn
a/h quan trng n s tng th tch, kch thc v hnh dng bnh sau
khi nng

Mu sc

Vng (nguyn liu) Trng

(kt thc giai on I)

Carramen

+ To mu vng ti

Trng Vng ti
(kt thc giai on II)

Melanoidin
Phn hy thuc n

+ Hng v c trng
+ gi tr cm quan

Vng ti Vng kh (trng)

(kt thc giai on III)

Phn hy cc cht khc + cl sn phm

t0 nng, thnh phn cht d nhit phn:

ng, a.a, NaHCO3

Bin i m
+ Trong l nng lun duy tr mt lng m ty thuc vo tng giai on nng
+ bin i m lun tin hnh song song vi bin i nhit
+ c trng ca bin i m l qu trnh dch chuyn m cn bng vi mi trng
Chn lch t0 (t0KK = 1801850C,
T0b bnh = 28320C)
Ngng t hi trn b mt bnh
Chn lch m (KK = 60750C,
b bnh = 16250C)
Ngay sau t1 Gradien nhit (v trung tm) ng lc dch

GI:

chuyn m vo trong Wbnh (TT) 1.21.5% (dng nhit m: dna)

Song song vi dng nhit m cn tn ti dng dn m t trong ra ngoi
do s chnh lch m (Gradien m (trung tm v)) (dng m nhit :
d au
) d > d (thng d =1.61.7 d ) W (TT) trong qu trnh
na

Bin
i
m

na

bnh

nng dna gim dn (do gradien nhit gim) v da tng dn n thi

GII:
GIII:

im no y th dna = da (cn bng) n cui qu trnh th ch cn da

Bc hi nc din ra mnh lit Wbnh gim vi v = const
Hin tng bay hi ngy cng tin su vo trung tm do t 0TT = tsi
Trong giai on ny ch yu din ra dng da
da gim dn 0 do nc t do thot ra ngoi ch cn nc lin kt
Mt phn nc lin kt lp v b bay hi chun b cho s hnh thnh v

Bin i h keo
Trng n tt t0 = 30400C khi t0 cao hn trng n gim
Protit
To h keo
Khi t0 bnh > 500C ng t v tch nc
Nc tch ra c tinh bt hp th
Tinh bt

Trng n tt t0 = 40600C khi t0 cao hn h ha t0 800C

Khi h ha tinh bt ht mt lng nc ng k lm kh bnh

Bin i trng thi

Protit
Vai tr

t0 = 50700C
t0

Tinh bt

Hnh
thnh
v

H ha, mt nc
t0

Cc cht khc

Mt nc, bin tnh

Bin i

Cu trc mao-xp-keo-m

c hnh thnh

Cu trc mao xp

t nng

V bnh
Thnh phn khc (ng..)
Ngn cn qu trnh truyn nhit, dn m, thot kh
Hnh thnh v sm
Ngn cn thay i th tch, to cng c hc chu lc..
(chnh thi gian hnh
thnh v thch hp)
T0 : t0 nng th hnh thn v
nng

Tc hnh thnh v

KK: t0 nng th hnh thn v (KK GI = 6570%)

Wbn: Wbn th hnh thn v ( dai > xp)
xp bnh: xp th hnh thn v

Cc yu t (thnh phn, t/c khi bt nho, hnh dng, kch

Tinh bt khng ha tan

Nhit phn

Tinh bt ha tan + dextrin

150%

bng

ng do (carramen, melanoidin..)(xp gim nhiu hn giai)

Bin
i
ha
hc

Albumin, Globulin, Gliadin

Protit t bin i

Gluten = const

Gim mnh cn 310% ban u

Cht bo

B bay hi (do cc ht mixen lin kt khng bn), b chy

Ch s I2 gim, ch s acid bin i khng theo quy lut no

Cht khong

P gim
Cc cht khong khc t bin i

Hon thin sn phm

Lm ngui bnh

T0v = 1101150C, T0TT = 1001050C,

Lng nc trong bnh kh ln

Bnh sau khi nng

Lm ngui
G II
lm ngui
Hin tng gim
trng lng
Hin tng
rn nt bnh

Hin tng
kh b mt

T0KK, KK

Phi lm ngui

T bnh = 4045 C,
T0KK = 40600C, KK = 34 m/s, KK = 7075%
Phun hng
T0 bnh = t0KK + 230C
T0KK = 20300C, KK = 34 m/s, KK = 7075%
0

G I:

Bnh d gy, dnh, nt

KK lm ngui thng KK = 7075%

Hi nc bay hi

Gim n mbnh = const

Cc cht d bay hi khc

Do t = tbnh tmt gin n cc lp khng ng u
vo

Nguyn liu (cht lng, s lng gluten, cht bo)

Kch thc(dy, mng), hnh dng (vung, trn)
t: thng t = 15400C
KK, T0KK , KK thng KK = 7075%, KK = 34 m/s

Do bc hi nc trn b mt (ng lc bay hi nc qu mnh)

Vo tc bc hi nc (KK , T0KK, KK )

Hon thin sn phm

Phun hng
To hng v thm ngon, c trng cho sn phm
Mc ch

Tng gi tr cm quan (mu sc, mi v)

Tng gi tr dinh dng
Bo qun

Hng v thng dng

(a dng, phong ph)

Hng thm t nhin

Hng thm tng hp (tinh du cam, chanh, to, chui)
Acid thc phm
T l ng/nc = 1/1.1
Xiro tinh du

T0 nu = 1101150C, nu = 57 pht
Lc lm ngui n t0 = 40450C

Bao gi v bo qun
2.6.1. Bao gi
Mc ch

m bo xp, dn (chng m, kh..)

Tng gi tr cm quan (mu sc, hnh dng)

Bo v cc hp cht d bay hi khng thot ra ngoi (hng, v)
Chng xm nhp ca vi sinh vt

Cung cp thng tin sn phm cho ngi tiu dng

Thc hin bng thit b bao gi chuyn dng
2.6.2. Bo qun bnh
KK (KK opt = 7578%)
Bin i m

Kh nng i lu ca khng kh (thng KK = 34 m/s)

Wbnh
Tnh cht chng m ca bao b

Cht bo

D b oxy ha (t0 cao, nh sng, O2KK) i kht

Mc bo ha ca cht bo
Ch s I2 ( )
Tc oxy ha
Mui (c bit l mui Cu2+), nh sng
Cht chng oxy ha (fructose, i mch, phophatit, VTM C
t0 opt = 18200C, KK opt = 7578%)

Ch bo qun

bo qun = 3 6 thng
B tr, sp xp hp l (trong kho bo qun)

2.7. Mt s tnh ton trong sn xut bnh quy

Gi s trong sn xut bnh quy xp ca mt nh my c nng sut 2 tn/ca v c thc n
nh sau:
Bt m
100 Kg c hm lng cht kh 86%
ng Saccarose 40 Kg.......................99,9%
Trng
10 Kg.......................70%
B
5 Kg........................90%
Thuc n
1 Kg........................12%
Wbnh= 5%, tiu hao trong qu trnh sn xut l 2%, Wbt = 20%
Khi lng cht kh

m1 100 x86% 40 x99,99% 10 x70% 5 x90% 1x12% 137,58( Kg )

Khi lng bt nho

m2 m1 .

100
100
137,58.
171,975( Kg )
100 W1
100 80

Lng nc cn b sung cho khi bt nho

m3 m2 Nguyenlieu 171,975 (100 40 10 5 1) 15,975( Kg )

Lng cht kh cn li sau ch bin

100 T
100 2
m4 m1 .
137,58.
134,83( Kg )
100
100

Lng sn phm theo thc n

m5 m 4 .

100
100
134,83.
141,93( Kg )
100 W2
100 5

Vi nh my sn xut nng sut 2 tn/ca 250Kg/h do

Lng bt m cho mt ca

m6 2000 x

mbot
100
2000 x
1409,15( Kg / ca) 1,5(T / ca)
m5
141,93

Lng ng cho mt ca

m7 2000 x

mduong
m5

40
2000 x
563,66( Kg / ca) 0,57(T / ca)
141,93

Lng trng cho mt ca

m8 2000 x

mtrung
m5

2000 x

10
140,92( Kg / ca)
141,93

Lng b cho mt ca

mbo
5
m9 2000 x
2000 x
70,45( Kg / ca)
m5
141,93

Lng thuc n cho mt ca

mthuocno
1
m10 2000 x
2000 x
14,1( Kg / ca)
m5
141,93

Lng nc nho cho mt ca

m6
1409,15
m11 m3 x
15,975 x
225( Kg / ca) 225(lit / ca)
100
100

T nhng kt qu ny ta c th tnh c lng nguyn liu ca tng loi theo gi, ngy,
thng, qu, nm... do nh my ch ng c phng n chun b cho sn xut

Bi tp 1:
Tnh lng nguyn liu cung cp trong 1 n v thi gian sn xut bnh quy xp vi
nng sut ca nh my = 4 tn/ca. Bit t l hao ht cht kh ca ton qu trnh l T =
2%, Wbnh = 5%, Wbn = 20% v khi cng thc nho l
STT

Nguyn liu

Khi lng

Bt m

100

12

ng

40

0.1

Trng

10

10

Cht bo

10

12

Thuc n

0.5

Bi tp 2:
Xc nh hm lng bnh thu c khi sn xut bnh quy xp theo cng thc bi 1.
Bit t l hao ht cht kh trong cc cng on l nh sau
- Trong cng on nho bt l 1%
- Trong cng on to hnh l 0.5%
- Trong cng on nng v lm ngui l 0.5%
V Wbnh = 5%, Wbn = 20%

CHNG IV
CNG NGH SN XUT
BNH M

Phng php nho u

Bt m

Sng ry

Nho bt u

(34h)
Ln men bt u
Nc, bt, mui

Nc men
To hnh

(Chia bt nho)
s b
V bt
o bt
(57')
12 ln

Ln men kt thc
(2560')

Kha bnh

Ln men bt nho
(11,3h)

Nng bnh

Nho bt bt

Phn loi v bo qun

Phng php khng dng bt u

Bt m

Sng ry

(2,53h)
Ln men bt nho

Nho bt bt

o bt
12 ln

Nc, men, mui

Kha bnh

Nng bnh

Ln men kt thc
(2560')
Phn loi

To hnh

Bo qun

s b
(57')

V bt

Phng php rt gn

Bromat, ch phm men

Bt m

Sng ry

Nho bt bt

s b
(78')

To hnh

Nc, men, mui

Bo qun

Phn loi

Nng bnh

Phng php nho cng mnh

Bt m

Sng ry

(56')
Nho bt trong chn khng

V bt
Chia bt nho

Nc, men, mui, axit

ascobic, cht bo
Nng bnh

Kha bnh

Phn loi

Bo qun

Ln men kt thc
(5560')

To hnh

s b
(1015')

CHNG V
CNG NGH SN XUT
MT S SN PHM BNH KHC

QUY TRNH SN XUT BNH GATO V BNH NGT

Nguyn liu bt
Ry
(to 20OC)

Nho bt

To hnh

Bao gi, bo qun

Nng bnh

Sn phm

Lm ngui

Trang tr

PHN III
CNG NGH SN XUT KO

CHNG VI
CNG NGH SN XUT
KO CNG

Nguyn l sn xut ko cng

Ko cng khng nhn W 11.5%
Hm lng nc W 3%
Ko cng c nhn W 1.53%
Do nguyn liu, cng
Trong sut ngh, k thut...
(chng kt tinh)
ng Saccarose
ng Saccarose
Nguyn l:
(v nh hnh)
(tinh th)
t0nc
ng Sac
ng Sac
Trc tip
(tinh th)
(v nh hnh)
Cc phng php
+ H2O
Tch
chuyn ha
Gin tip
ng Sac
ng Sac nc ng Sac
(tinh th)
(dung dch)
(v nh hnh)
N: b sung nhm mc ch ngn qu trnh kt tinh li ca ng Saccarose

c im
ca ko
cng

Cht
chng
kt
tinh

Cng
Dn

Mc ch

Cht dng
lm cht
chng kt
tinh

hm lng cht kh.

: h s tng quan nh hng
n
( nht)
si )
h s ha tan ca dung dch ( s hh i
i 1
cng mu, n nh phong v..
gi thnh sn phm, a dng ha sn phm
ha
Cht v c: K2CO3, KCl, NaCl...
Kt tinh
Khi tan ca Sac
Cht hu c: Kaliaxetat,
b
Kalicitrat, G, F, M, ng
sung ha tan
VH
chuyn ha, mt tinh bt...
ng tng s

nh hng ca cht chng kt tinh n

ha tan ca ng Saccarose
Bng . nh hng ca Glucose n ha tan ca ng Saccarose
Saccarose Glucose ha tan ca ha tan ca
Sac/100gH2O
Glu/100gH2O
(%)
(%)

ha tan ca ng
tng s/100gH2O

68.11

213.58

213.58

64.22

4.89

207.90

15.83

222.73

60.40

12.70

202.07

32.45

234.52

53.19

18.58

183.41

70.82

254.23

48.60

24.61

181.41

91.86

273.27

nh hng ca cht chng kt tinh n

ha tan ca ng Saccarose
Bng . nh hng ca ng chuyn ha n ha tan ca Sac
Saccarose
(%)

ng
chuyn
ha (%)

68.11

213.58

213.58

56.32

14.94

195.96

51.98

241.95

50.97

21.86

187.60

80.46

268.06

43.36

28.01

180.88

109.29

290.12

39.32

37.48

168.43

160.93

329.36

ha tan ca ha tan ca ha tan ca ng

Sac/100gH2O
Glu/100gH2O
tng s/100gH2O

nh hng ca cht chng kt tinh n

ha tan ca ng Saccarose
Bng . nh hng ca Mt tinh bt n ha tan ca Sac
Saccarose Mt tinh ha tan ca ha tan ca ha tan ca ng
Sac/100gH2O
Glu/100gH2O
(%)
bt (%)
tng s/100gH2O
68.11

213.58

213.58

63.30

5.15

203.50

16.40

219.90

55.84

13.55

182.40

44.30

226.70

46.93

25.37

169.00

91.60

260.60

42.27

31.55

161.46

120.51

281.97

39.46

35.45

157.27

149.29

298.56

36.24

39.21

147.62

159.71

307.33

Quy trnh sn xut ko cng

ng Saccarose

Mt tinh bt
Ha Siro
Lc
Gia nhit s b

Nu p sut thng
Cht mu
Cht iu v
Hng liu
Ko u ui

Nu chn khng

Lm ngui
Phi trn
To hnh
Lm ngui
Bao gi
ng hp
Ko cng sn phm

Ha Siro
* N: l qu tan ng sac v cc cht khc (MTB, ng chuyn ho) thnh dung dch
ng nht
* Nguyn tc:

H 2O +
(va )

Yu cu vi siro

ng + nguyn liu khc

Ho siro
(t0, , pH, ph gia)

(hon ton)

ng ho tan trit (hon ton)

Khng hon ton mm tinh th kt tinh li (qu bo ho)
Nng siro t cao nht [CK] = 8081%

Khc phc (ho tan hon ton)

H2O ln

hh ng nht

nu , tn nng lng, hiu sut s dng thit b.

[ ng kh] carramen ho v chy nc

Cc phng php ha tan siro

Ha Siro

* Phng php gin on: Thc hin theo 2 cch

T0 = 600C, max
Cch 1: H2O + MTB

hh ng nht

ng SAC

1720% SAC
Nhc im: tng = 2530 pht (di), [k] 44.5%
2530% SAC
Cch 2: H2O + SAC

max,

T0 =1101150C

Gia nhit

[CK] = 8486%

Gia nhit (t0 = 1081150C)

+

([CK] = 80%)

[CK] = 7580%
Nhc im: tng = 3540 pht (di), [k] 46%

MTB

T0 =1161170C

Gia nhit

[CK] = 8486%

* Phng php lin tc:

SAC + MTB
(Trn u)
H2O

T0 =1101150C
Ho tan
max

Gia nhit

1720% SAC, t0 = 60700C

u im: tng = 56 pht (ngn), [k] 24%

[CK] = 8486%
= 12 pht

Lc

Ph = 46 atm
lin tc > PP I > PPII

Ha Siro

C0 C
m K.
.F .
d

. ..
.. .
..
.. .
.

. C.

..

. .

. . . . ..
.
. ..
.
. ..
.
. . C0 .
. .
. .

Trong
m:

Kh nng ho tan (Kg)

C0 :

nng cht tan trng thi bo ho (g/l)

C:

nng cht tan ngoi dung dch (g/l)

d:

b dy lp dung dch bo ho (m) (khuy d

F:

din tch b mt tip xc (m2)

thi gian (s)

K:

h s ho tan ca cht tan vi dung mi ho tan (ml/m.s)

Thit b Ha Siro
ng + H2O + Mt tinh bt
Phi t = 3 (KG/Cm2)
Hi t

Nc ngng

Dch Xiro

Tnh ton lng hi ho tan Xiro

Nguyn tc:

(Phc tp tham kho)

Qcung cp = Qtiu th
Qcung cp = Qhi t + Qho tan + Qma st
Qtiu th = Qnng nhit + Qbc hi + Qkh nc + Qtn tht
= G.C.(tS t) + W.r + QKN + .Fn(tDD tKK)

QKN = Qht + Qhtc

Trong :

G: Khi lng dch ban u (Kg)

C: Nhit dung ring ca dung dch (KJ/Kg.)
tS, t, tDD, tKK: Nhit si, ban u, dung dch, khng kh (0C)
W: Khi lng nc chuyn ho thnh hi (Kg)
r: n nhit ho hi ca nc
: H s trao i nhit (W/m2)
F: Din tch b mt
Qht, Qhtc : Nhit ho tan tch phn ca cht rn tan trong dung dch
nng u v cui

Tnh ton lng hi ho tan Xiro

Qhi t =??? D

Q
Q

r i ingung

Trong :
D: lng hi t (Kg/s)
r: n nhit ngng t (KJ/Kg)
i, ingng: Hm nhit ca hi t v ca
nc ngng (KJ/Kg) (Cngng (nc) = 1)

Trong nh my sn xut, hoc th cng tnh theo cng thc

Qtiu th = Q

Q G.C.(t 2 t1 ).

Trong :
G: Lng Siro (Kg)
C: Nhit dung ring (KJl/Kg.)
: H s tnh n lng nhit tn tht thng = 1,11.15
t1,t2: Nhit ban u v nhit cui ca Siro
thng t1= 25OC, v t2= 105OC

Phi trn nguyn liu

Cht lng sn phm (Trng thi, mu sc, mi v)
T l nguyn liu

Kh nng ho tan trit ca ng

Kt tinh li
Cng ngh sn xut

Phng php xc nh

Quy inh hm lng ng kh cui = 1218%, ko cng 15%

Hm lng kh trong qu trnh phi trn c tnh theo cng thc

PRS
RS
x100% RSKN
PCK 1 WK

Trong : RS: Hm lng ng kh trong ko (%)

PRS: Khi lng ng kh a vo khi
lng (Kg)
PCK: Hm lng cht kh trong dung dch
siro (Kg)
WK: Lng m trung bnh ca ko
RSKN: Hm lng ng kh to ra trong qu
trnh nu ko

Phi trn nguyn liu

MTB, ng chuyn ho, Glucose.
[ K]sn phm

(Quy nh = 1218%)
Ko cng 15%

[K]nguyn liu

[K]cng ngh
(Nu)
- Ph thuc vo cng ngh
- pH [6,7)
Th cng: 36%
- Nu

P thng: 1.53%
P chn khng: 1.52%

Bi tp
Bi 1: Tnh lng MTB s dng phi liu vi 100Kg ng SAC (W = 0.05%)
sn xut ko cng. Bit sau khi phi liu [K] = 13% v MTB s dng c [K] = 35%,
W = 25%, v sn phm ko c WK = 3%.
Bi 2: Tnh hm lng MTB s dng trong sn xut ko cng c hm lng ng
kh trong ko thnh phm l 14%. Bit trong qu trnh sn xut hm lng ng kh
tng ln 2%, ng c [CK] = 99.5% v MTB s dng c hm lng ng ho l 30%,
W = 20%, khi ko c WK = 1.5%

Lc dch ng
Mc ch loi b tp cht (Cht rn khng tan, mm tinh th ung)
Lc vi (th cng)
Thit b lc dch ng

Kch thc ry: 0.10.3mm

Lc ry

Bm p lc: P = 36 atm
Thi gian lc nhanh chng

6.3.2. Gia nhit s b

[CK] = 8688%
Mc ch

t0 dch siro ln t0 = 1151180C (do trong qu trnh lc t0 gim)

nu,
s dng thit b
ng xon rut g

Thit b

Ni hai v c cnh khuy ( = 3035 v/pht)

Hi nc

Dng ng chm (thng dng)

Dch ng ra

Qu trnh gia nhit cc iu kin sau

Thi gian gia nhit = 8 12 (pht)
Nhit gia nhit cao nht t = 115 118OC
Hm lng cht kh = 86 88%
pH = 55.5

Hi t

Nc ngng
Dch ng vo

Cn

Nu ko
N: L qu trnh c c, bc hi nc khi siro thnh khi ko thnh phm

Nu ko

Khi siro

Bc hi nc (- H2O)
Q

Ko thnh phm

Nu p sut thng
Phng php nu
Nu p sut chn khng

Nu gin on

Ni nu n

Ni nu kp

Nu lin tc

Nu p sut thng
Ngun nhit (trc tip)
c im

Kh gas
L than (s dng rng ri hn: xt v mt v
sinh, kinh t th v thun tin )
L hi

nng cht kh [CK] 97% t01501650C

Nhit nu

chng loi ko (tham kho bng)

cc yu t khc (thun , pH, nguyn liu, iu
kin bao gi)
Nhit k

Loi ko

Nhit kt
thc (0C)

Ko hoa qu, vani, bc h

160165

Ko sa

158160

Ko socola

163166

Ko da

152155

Ko hnh nhn

155158

(Ni nu)

Bp un

Nu p sut thng
Dng nhit k (xc nh t0 kt thc)
Phngp php kt thc

Da vo kinh nghim (ly 1 t siro b vo nc lnh ng

cc to thnh khi rn chc, dn kt thc)

u im:
Thao tc n gin, vn u t t.
Thch hp vi quy m sn xut nh v th cng
Nhc im
Khng m bo cht lng sn phm, v phong v ca ko
Khng m bo yu cu v sinh thc phm
Tiu tn nng lng, nhn cng
Sn xut da ch yu vo kinh nghim do sn phm khng c tnh n nh.

Nu p sut chn khng

u im
t0 nu thp = 1151350C hn ch mt s tc ng ca nhit (caramen.)
Kh nng c gii ho, t ng ho tt
m bo v sinh, cht lng ng u n nh (l, ho)
Nhc im
Cng knh, phc tp, yu cu chuyn mn cao
Thao tc phc tp, chnh xc, vn u t cao
Thch hp vi quy m sn xut cng nghip
Ni nu n
Nu gin on

Nu p sut
chn khng
Nu lin tc

Ni nu kp

Ni nu n
(T0 = 1151180C)

PCK = 655660 mmHg

Dch Xiro sau khi gia nhit

Ht chn khng

Hi t
Nc ngng
Khi ko

Cu to Ni nu n
Siro

Gia nhit

(Trc tip)

(T0 = 1301350C)

Ni nu

Ni nu n
Thao tc
+ M van hi t

a dch vo

Van nc ngng
Van ht chn khng

n quan st
+ Khi PCK 380mmHg bc hi mnh lit bt kh khc phc (b sung du ph bt,
hoc PCK (m van kh nn)
PCK = 660mmHg, t0 = 1201210C ( W 3%)
+ Dng
Thao tc dng

ng van nc ngng
ng van ht chn khng

dch ra thit
b lm ngui

M van nn kh (ph v chn khng)

ng van hi t

+ nu = 510 pht
u im
- Nng sut nu ln, hiu sut s dng ni cao
Nhc im
- Do nhit gia nhit cao (132oC) do ng b phn hu
- Thao tc cn chnh xc, chc chn
- Nguyn liu cn phi c tnh n nh cao

Ni nu kp

(PCK = 250251 mmHg)

Ht chn khng
Ni bc hi
W 4%

Hi t

(t0 = 1251280C)

(P = 46at)

Van
Nc ngng

Dch Xiro sau khi gia nhit

(t0 = 1151180C)
Ni c c

W3%

(t0 = 1101120C)

Cu to (hnh v)
Khi ko

Ni bc hi

m bo cht lng

Ni c c

ng dng rng ri

Ni nu kp

Ht chn khng
(PCK = 700720mmHg)

Ni nu kp

Ni nu kp
Nh: chuyn t0 khi dch
M bm chn khng
n PCK = 250254mmHg

Thao tc

Ln: v dch ma st thnh ng

Kt
tinh
li

(Dch t chy do P)
M van hi t
t Phi = 46 at

T0 khi dch 1251280C

Siro

Bc hi

Van

W 4%

Tho xung ni c c
(PCK = 700720mmHg)
(t0 = 1101120C)

W 3%
Tho xung thit b lm ngui
Yu cu:
tho nh
Gi Phi t = 2.53 at

M van nn kh
(ph v chn khng)

(Kt thc)

Nu lin tc

Kh khng ngng

Cu to (hnh v)
Hi nc
Ph = 6 at
T0 = 1591600C

Dch siro

Hi t
Bm

Ht chn khng
(PCK = 650690 mmHg)

Van
T0 = 1351360C

Bung bc hi
Van

[CK] = 8788%

Nc ngng

T0 = 1151180C

B phn un
nng Siro

B phn un nng Siro

Khi ko
Hi t

2 phn
Bung bc hi

Nc ngng

Nu lin tc
Bung gia nhit

Dng ng xon rut g

Phi t = 46at t0 = 1591600C
t0 siro cui ng = 1351360C

Nu

PCK = 650690mmHg
Bung bc hi

H thng phun sng

iu chnh khong cch W 3%

u im
-Thi gian nu ngn = 56 pht/m tc dng nhit (Caramen) hu nh khng ng k
-Tiu tn t nng lng (hi t un nng siro v gi nhit cho khi ko)
-iu chnh c W (bng cch iu chnh khong cch ni bc hi, t0 un nng, PCK)
- C gii ho, t ng ho cao
- Dng h thng thng cha c h thng gia nhit d tho
- Cht lng ng u, n inh
Nhc im
- Phc tp, cng knh
- Yu cu khi ko sau nu: (trong sut, khng c vt trng (ng kt tinh li))

Nhng bin i trong qu trnh nu

[CK] qu bo ho

Khng kt tinh

V nh hnh

Bin i l hc
W t linh ng dng st

Bin i ho hc

ng saccharose
+ H2 O
ng monosaccharid (G, F)
H2O

a/h tt n cht lng ko

Alhydrid (ng) (mt 12 pt H2O)

H2O & t hp

Lm gim qt kt tinh ca SAC

Bc I

Cc sn phm phc hi (c s pt Glucose 2)

Phn hu bi nhit

tnh ht m ca ko

Hydroxyl metyl Fucfuron (HMF)

Phn hu bi nhit

cng mu

A.fomic, a.levilic &

cc sn phm sm mu

Bc II

Mt s hng hn ch sn phm bc II
T l thnh phn nguyn liu
[CK] khi nu

[K] ca sn phm
iu kin k thut, cng ngh

Bc II

[frutose]

D bin i to thnh sp bc II
Bin i nhit thp

Nu nhit thp
pH = [6,7) v pH 7
iu chnh pH

B sung kim yu (mui ca acid hu c)

Dng MTB iu chnh nu pH > 7

Cc yu t nh hng n qu trnh nu nh nhit , thi gian, pH, hm lng

Fructose, hm lng ng...

Lm ngui, qut ko, ln vut

T0 khi ko = 1051200C
Ko sau nu

0
0
lm ngui nhanh n t = 8090 C

Linh ng
cao

Kt tinh li khi gim t0

[ ] cao
To hnh

Ln, vut

Cht mu
Qut ko
Nhanh

Tc
Chm
Yu cu ca
QT lm ngui

Lm ngui II

Phi trn

gi nhit nhanh

Cht iu v
Hng liu
Ko u ui

Hn ch c/ cc tinh th
gi nhit di

D b kt tinh li
Cc pt SAC d dng c
Linh ng hi ng
Cao

Dnh a/h ln, vut, to hnh

Bay hi, phn hu cht mu mi, v

T0 lm ngui = 80900C
Thp

Cng a/h ln, vut, to hnh

Phn b cc cht b sung (mu, mi,

Lm ngui trc tip (bng khng kh)

Tm 1 mt or 2 mt

Thit b
Dng tm truyn nhit

H thng lm mt

Kh nng truyn nhit ca thit b

S truyn nhit
Nh
Thi gian
lm ngui

t = tko tnc

Nguyn tc xui chiu

Ln

Cht ti nhit: nc, kh, hi

Dnh cht chng dinh

lm ngui a/h n khi ko
Lm ngui
Ngn cn truyn nhit
To v
KK khng ng u a/h n cl
ng sng W

B dy khi ko

Thng t = 5150C
a/h n lm ngui, ng u ca khi ko, kh
nng khi trn (m, ko u ui)
Thng d = 57 cm

Du thc vt
Cht chng dnh

Phun trc khi khi ko

Parafin, sp

Khi t0 = 80900C
Cht phi trn (cht mu, mi, v, hng liu, ko u ui theo thc n)
Hng liu, cht + H2O
mu, mi, v..

Phi trn

Dung Gia
dch nhit

Phng php

Phun dng sng

Ko u ui

Mc ch
Trn u

T0=80900C

Gia
nhit

T0=80900C

Phi trn

Lm ng u khi ko (mu, mi, v, hng liu)

Ngn cn, hn ch to v
lm ngui

Thit b (hnh v)

Khi ko vo

Ko u ui
Cht mu, mi, v
Hng liu

Du bi trn

Khi ko ra

Nc vo

Nc ra

Nc vo
Nguyn l (SV t trnh by)

L do: Sau lm ngui 1 (t0=80900C) khi ko dnh, st cha a

sang cng on qut, cn c lm ngui n (t0=50550C)
Lm ngui II

Bng khng kh
Thit b

Bng nc

Tm truyn nhit

To ng u, to h thng mao dn
Mc ch

To xp cho ko thnh phm, gim trng lng ring

D ln, vut, to hnh

Qut ko

= 14 pht

Di khi ko xp, khi lng ring nh b t khi ln, vut

Ngn khng t xp
Lt ngc khi ko

Phng php

o trn, ghp cc khi ko

Bng thit b chuyn dng

To hnh
To hnh

Khi ko

Lm ngui

Vin ko
(kch thc, hnh dng)

Bao gi

Ln
Cc cng on

Vut

Phung php dp hnh

Dp hnh
Nhit khi ko t0 = 50550C
Ln

Cao: to cc, dnh trc

Thp: Cng khng ng u,
khuyt tt, rn nt

Dng trc, cn, 46 trc (hnh v)

Thit b

H thng phun du chng dnh

Nhit khi ko t0 = 45500C

t sau ln, 46 cp, iu chnh c khong cch, t vi
nhau (hoc so le nhau)

Vut
Thit b

H thng phun du chng dnh

Cu to thit b ln, vut

i dp hnh

Khi ko
.... .. .
i dp hnh
. . . . ... . .. . . . .
. . . . .. . ..
. .. .. . . . . . . . . . . . . . . . . . . . . . . .
1: Ru l tip nhn
26: Ru l vut

Dp hnh
Cao: dnh, bin dng, hng vn hoa
(khng r nt), to mp.. xu

Nhit khi ko t0 = 40450C

Thp: Cng, nt, v, m, khuyt tt..

Dp hnh
t sau thit b vut
Thit b

H thng phun du chng dnh

Cu to: (hnh v)
F

... . ..
.
.
.
.
....
..
.
.
.
..
..
ko
i

h
K

Bng ti vn chuyn

Hm dp

Phun du

Bng ti tip nhn

Cu to my dp hnh

Bng ti lm ngui

Lm ngui, la chn, bao gi

T0 sau khi to hnh 38400C mm, d bin dng tip tc lm ngui

Lm ngui

T0 sau khi lm ngui 25300C ko tr ln cng, dn..

Thit b (dng bng ti, hnh v)

To hnh
Khng kh

Sng, la chn

Bao gi

Lm ngui, la chn, bao gi

La chn

Mc ch: loi b nhng vin li, lm, nt, v, mp d

Thit b sng rung c kch thc thch hp (hnh v) = 200250(v/pht)
Ngn nga tip xc vi mi trng
Ht m
Hn ch
Mc ch
Gi

VSV
Hng v
Cht lng n nh, mu sc, hng v

W theo yu cu
Cm quan
Tng gi tr
Hnh thc

Bao gi

Bao b

Trc dng giy 2 lp (chng m + trang tr)

Nay dng 1 lp hn hp (gm chng m + kh + VSV +
trang tr

Thit b (my bao gi chuyn dng)

CHNG VII
CNG NGH SN XUT
KO MM

Cht chng kt tinh

H2O

ng Sacacroza

Ha tan
Lc

Quy trnh sn
xut ko mm

Nu ko
Lm ngui

Cht keo

Xiro1

ng ha I

ng ha II

Sn phm

Hng liu

Lm ngui

Bao gi

Ko u ui

Phi trn

Lm ngui

Cht mu, v

Qut ko

To hnh

Ging ko cng, bao gm ha tan, lc, nu..

W sn phm
W

Chun b siro 1

t l phi trn vi hh ng nht I v W ca n

S dng thit b gin on

Nu

chn khng P = 200400mmHg

Thng W = 9095%

MTB s dng c mc ng ha cao hn ko cng

Albumin: Bt lng trng trng Ngm To bt Dch albumin

ng ho I
Gelatin: Gelatin Ngm Lm tan Lc Dch Gelatin
(T0 200C)
Nguyn liu ph

C kh nng ht nc v gi nc tt

Tnh cht ca dch keo

Khung mng

C kh nng chuyn dch (linh ng)

Nt mng

Trng thi ng t

- Mt nng lc hot ng t do
- Hnh thnh lin kt mch li
vi nhau

+ H2O v gi H2O
Siro ng [ ] cao

Khi keo ng t

Cc phn t keo ngm ng (ko mm)

Ngm nc tt
Agar-agar

Nguyn liu to keo

Ngm ng thp

Mm
Sn phm

ngt thp

Albumin + Gelatin: ngm nc t hn nhng ngm ng nhiu

hn Sp ngt hn, trong sut, do, n hi Wsp = 1520%
Tinh bt v tinh bt bin tnh: ngm nc thp xp, trong
km Wsp = 10%
Pectin: Sn phm mm, trong, hng v hoa qu

Gelatin dng tm
Nguyn liu

Gelatin

Bng nc
Ngm

Gelatin dng ht, bt

c im: khng tan trong nc lnh
m ht nc v trng n

T0 nc ngm 200C

pH = 7 (khng dng nc cng)

ngm

= 22.5h (dng tm)

= 11.2h (dng bt, ht)

Lng nc ngm/gelatin = 2
Xc nh nng lc lin kt

[ ] Gelatin = 45%
Chu c P = 350 g/cm3

Chuyn sang trng thi dung dch

Ha lng
Phng php

Nng t0 500C (thng = 40450C)

Nu cao qu mt nc
Loi b phn t rn, tp cht, ht gelatin khng ha tan

Mc ch
Lc
Phng php
Yu cu ca dch Gelatin

Tc dng ng nht
Lc vi, khung bn
t0 = 38400C
ng nht
C thng cha iu nhit t0 = 30350C

Bt lng trng trng (thng dng)

Albumin

Nguyn liu

Trng lnh
Trng ti

T0 nc ngm = 35400C
Bng nc

pH = 7 (khng dng nc cng)

Trnh acid, kim ln vo

Ngm

ngm = 88.5h

Nhanh: Albumin cha trng n ht

Chm: bin tnh

Lng nc ngm/albumin = 34
Cc bin i
Cc bin i
To bt
Phng php

Ht nc trng n li trng thi ban u

Bin tnh do tc dng ca nhit (khi t0 cao)
To xp cho ko mm
To keo, dnh, lin kt
My cao tc = 200100 (v/p)
= 1015 pht

Yu cu ca dch albumin

Xp, u, lp bt phi n nh
C mi v c trng, m
S dng ngay (nu khng b bin
cht lm mt tc dng to keo)

ng ho II
Dch siro

(thit b ng ha)

Dch ng ha II

Dch ng ha I

Ni hai v c h thng cnh khuy

M van hi nc t0 thit b = t0 dch keo (=30350C)
a dch keo vo ni bng ng ht (theo t l nh sn)
Thit b +
thao tc

M cnh khuy nh trn 510 pht vi chm v nng nhit

Thao tc

B sung t t lng siro vo vi = max = 300400 (v/p)

B sung gia v, nguyn liu ph (sa, trng, acid) v dung
dch m (vi gelatin dng Natrinitrate = 20%lng acid)
B sung lng siro cn li
Yu cu dung dch: Trng, mn, xp v = 15 20 pht

Ging ko cng

Lm ngui

G I = 70800C, G II = 40450C

Mt s tnh ton vi sn xut ko mm

Bi tp 1
Thc n: ng sac 100 Kg (99.9%), MTB 80 Kg (80% ng kh = 40%), nguyn liu
khc 25Kg (15%). Sn phm ko c Wko = 15%, [ ] ng kh = 20%. Tnh [ ] ng
kh tng ln trong cng ngh sn xut

CHNG VIII
CNG NGH SN XUT
KO SOCOLA

Xut s, phn b ti Vit Nam

Ca cao

Theobroma ca cao griolo:cht lng cao nhng c sn lng thp

Theobroma ca cao phorastero: Sn lng cao nhng cht lng li km hn.
To sn phm cng, gin c trng
T0nc = 320C lng trong c th ngi

Du ca cao
( 50% ln men)

Khng b i kht (56 nm) (do c cht chng oxi ha)

Hm lng 1.51.7% trng lng ht, 0.51% v

Thnh
phn ca
ca cao

Cht teopromin

dng tinh th nh, trng, v ng, thng hoa 3080C

CTPT C7H8N4O2 tan trong clorofoc, acid acetic
c kh nng lm tng sc chu ng ca tim
( c trong thuc tim mch)
C8H10O2N4.H2O, dng tinh th hnh kim, mu trng

Cht cafein)
(kophein

Tan trong ete tch ra khi teopromin

T0 thng hoa = 1080C, t0 b bay hi = 1000C, T0nc = 320C
C tc dng sinh l n c th,
(dng hm lng qu nhiu s gy c)

Cc acid hu c:
Cc acid hu c c trong thnh phn ca ht dng d bay hi hoc khng bay hi.
Trong , nhng acid khng bay hi gm c acid malic, acid tactric, acid oxalic. Trong qu ca
cao cn c cha mt lng nh cc acid hu c t do, thng chim khong 0,7-2,33% (tnh
theo acid tactric).
Glucid:
Trong cc loi glucid c trong qu ca cao th tinh bt chim hm lng nhiu nht
khong 7%. ng khong 1% so vi trng lng ca qu. Ngoi ra, trong ht ca cao c
khong 2,5% xenlulloza v 1,5% pentoza cn trong v qa c khong 16,5% xenlulloza v
6,0% pentoza.
Protein:
Trong ht ca cao, protein chim khong 10,4% cn trong v l 13,5%. Thnh phn chnh
protein c trong qu ca cao l albumin v globumin
Cc cht thm:
L mt trong nhng thnh phn c gi tr ln trong qu ca cao. D-linalol c trong thnh phn
hp cht vi cc acid bo c phn t thp (nh acid caprylic, acid capric, acid valerialic,
amylaxetat, amylbutyrat).
Cht thm trong ca cao gm nhng sn phm d v kh bay hi. Trong , nhng cht thm d
bay hi th phn ln bay i khi rang ht, chng l nhng cht c mi kh chu. Nh s bay
hi ca cc cht m v ngon v hng thm ca ca cao c tt hn cn phn cht thm c
gi tr ln, chng ha tan trong du ca cao.

Cc cht tro:
Hm lng trung bnh cc cht tro c trong ht ca cao khong 2,5-3% cn trong v khong
6,5%. Nhng thnh phn trong tro ca ht ca cao l Fe, K, P, Mg, chng c t l nh sau:
K2O:34%, P2O5:32%, MgO:16%, Fe2O3:0,01-0,03%.
Trng hp m hm lng Fe trong thnh phn ca cao tng ln th cn xem li thit b, c th
b v khi sn xut. Ngoi ra, trong ca cao cn c cha mt lng rt nh Cu, Zn, As, I2..
Cc kt qu nghin cu cho thy, thnh phn ho hc ca qu ca cao nh sau:
Thnh phn ho hc ca lp v cng (shell):
Thnh phn

Hm lng (%)

10,0

Cht bo

3,0

Protein

13,5

Cht x

16,5

Tanin

9,0

Pentosan

6,0

Tro

6,5

Theobromine

O,75

Thnh phn ho hc ca lp v tht (pulp):

Thnh phn

Hm lng (%)

79,7-88,5

Abumiloit, cht cht

0,5-0,7

Glucoza

8,3-13,1

Saccaroza

0,4-0,9

Tinh bt

Vt

Acid bay hi (acid tactric)

0,2-0,4

Fe2O3

0,03

Cht khang (K, Na, Ca, Mg)

0,40

Lp v tru (husk): Cha cht mu (pigment) l polyflavon glucoza, khi lng phn t ln
hn 1500, n bn pH=3-11 v c s dng lm cht mu thc phm. Hm lng khong
7,9%.
Trong 100g ht ca cao c
Thnh phn

Lng/100g

3,6g

Cht bo

46,3g

Protein

12,0g

Cht x (fiber)

8,6g

Tng s cacbonhydrat

34,7g

Tro (ash)

3,4g

Ca

106mg

537mg

Fe

3,6mg

-caroten (tin VTM A)

VTM B1 (theamine)

30g
0,17g

VTM B2 (riboflavin)

0,14g

VTM PP (niacin)

1,7g

VTM C (acid ascobic)

3g

8.1.2.Bt Ca cao

Bt Scla c hai loi l loi bt khng kim ha (bt t nhin)

dng sn xut Scla v loi bt th hai l bt c kim ha gim
bt lng acid trong bt, dng sn xut Scla bc v o, trang tr...
Ty theo mc kim ha m mu sc v hng v khc nhau

Bng thnh phn ha hc ca bt Ca cao s dng trong sn xut Scla

Bt kim ha

Thnh phn

Bt
khng
kim ha

W (%)

3.5

3.5

4.3

pH 10%

5.7

7.1

6.7

6.8

Hm lng Ca
cao (%)

11

10

23.5

21.5

Tro (%)

5.5

8.5

8.3

7.7

P2O5

1.9

1.9

1.4

2.0

0.04

0.01

0.06

0.09

V (%)

1.4

0.5

Nit tng s

4.3

3.9

2.8

3.0

Nit Protein

2.1

1.6

1.7

1.8

8.1.3.B Ca cao
B Ca cao l nguyn liu quan trng, trc tip nh hng n cht lng ca Scla, b
Ca cao thu c bng cch p ht Ca cao. B Ca cao c mu vng nht, l nguyn liu quan
trng sn xut Scla. Thnh phn ca Scla c cha cc cht glyxerit ca acid Stearic,
Oleic v mt lng nh acid Lindeic...
Cc tnh cht quan trng ca b Cacao l:
* Tnh kt tinh a hnh (tc l tnh khi chuyn ha ng trng thi lng sang trng
thi rn th kt tinh nhiu dng khc nhau). Nhit ca qu trnh kt tinh khc nhau th cc
tinh th kt tinh cc hnh dng khc nhau.
Dng : c c im hnh thnh rt nhanh, nhng khng bn d dng b bin dng v
b nng chy nhit t = 18200C.
Dng : c hnh thnh t dng b bin th n c nhit nng chy t = 280C.
Dng : c hnh thnh t dng v c nhit nng chy t = 330C.
Dng : c hnh thnh t dng v c nhit nng chy t 0 = 33350C.
Cng ngh sn xut Scla ph thuc rt nhiu vo c tnh kt tinh ca b Ca cao. Scla
c nh gi l ngon khi c mn cao, d b gy khi b, ng nht, v c thi gian bo qun
lu.
* Tnh chm ng: l tnh duy tr c trng thi lng ng nht iu kin nhit
xc nh di nhit nng chy. Tnh cht ny c ng dng trong qa trnh rt khun to
sn phm.
* cng: cng ca b Ca cao ph thuc vo nhiu yu t nh nguyn liu,
cng ngh, v k thut sn xt.
* co: Khi ng t th b Ca cao s b gim th tch lm khi b Ca cao b co li,
tnh cht ny lm tng tnh cht hp dn ca sn phm v to bng cho sn phm Scla

QUY TRNH CNG NGH SN XUT SCLA

Bt Ca cao
ng Sacrose

Lm o
Trn

Nghin

Chng,

iu nhit
Rt khun

B Ca cao
Bo qun

Bao gi

Tho khun

Lm lnh

Trn
Cc thnh phn nguyn liu nh bt Ca cao, ng Saccarose, b Ca cao v cc thnh
phn khc c tnh ton v nh lng chnh xc theo thc n ca cng ngh. Ngi ta c
th iu chnh cc t l ny iu chnh ngt, v tnh cht khc ca sn phm ph hp vi
nhu cu th hiu ca khch hng, a dng ha sn phm v gim gi thnh ca sn phm.
Thit b trn nguyn liu l thit b dng hai v, gi nhit bng nc m, v c cnh
khuy chuyn dng. Nhit ca qu trnh trn thng l t0 = 40450C, vi khong nhit
ny th khi nguyn liu c nht v c d to thnh khi ng nht. Thi gian ca qu
trnh trn l khong = 2025 pht. Nu thi gian trn l qu nh th khi bt cha ng u
cc phn t cha c lin kt vi nhau v cha to thnh khi ng nht. Nu thi gian di lm
nht ca khi bt tng ln do cc phn t lin kt vi nhau, v nh hng n cng on
nghin.

Cnh khuy ca thit b trn o trn

Nghin
* Mc ch: l lm gim kch thc ca cc phn t (ch yu l bt Ca cao) to ra trng
thi mm mn ca Scla thnh phm. ng thi n cn c tc dng phn tn, lm ng u
cc thnh phm.
Kch thc ca khi Scla sau khi nghin phi nm trong khong d = 2025mm,
nu kch thc ny l qu ln s to cm gic v nhm khi s dng sn phm Scla, nu
kch thc qu nh s b dnh rng, dnh vo vng hng.
* Cc yu t nh hng n kch thc ca Scla trong qa trnh nghin.
Lc p ca cc trc nghin: nu lc ny cng ln th khi Scla c kch thc
cng mn.
m: Nu m ca khi bt cng cao th qu trnh nghin cng kh, do
trong qu trnh trn bt ta phi tnh ton lng nc cho thch hp sn phm qu trnh
nho trn c m hp l thch hp cho qu trnh nghin. Thng thng m ca khi bt
scla trong qu trnh nghin l W = 12%, km sot c m ny ta phi kim sot
c m ca cc thnh phn nguyn liu u vo nh m ca ng, m ca bt Ca
cao, m ca b Ca cao, cht ph gia, nguyn liu ph...
* Thit b: Qu trnh nghin khi bt c thc hin bng my nghin, c th thc hin qu
trnh nghin bng my nghin ba hoc my nghin trc nhng vi sn phm nghin ny
thng thng ngi ta s dng my nghin trc c s trc nghin t 35 trc, c khong cch
gia cc trc c th thay i c.
Ngi ta c th iu chnh c nng sut ca thit b
nghin, kch thc ca cc ht Scla bng cch iu chnh vn tc ca cc trc, v khong
cch cc trc, lc p ca cc trc. Thng thng tc gia trc np liu v trc tho liu l
810 ln.

Nghin
* Nhit ca qu trnh nghin: trong qu trnh nghin, nng cao cht lng ca Scla
thnh phm khi bt nghin nn c gi iu kin ng nhit, thng thng nhit ny l
t0 = 40500C, trong qu trnh nghin do to ma st nn nhit ca khi bt trn b tng ln,
nn trong thit b nghin cn c trang b thm h thng lm mt bng nc mt.
* nht ca khi bt c nh hng rt ln n cht lng ca scla thnh phm, nu
nht qu cao s hnh thnh lp nc bao bc pha xung quanh bn ngoi cc ht scla ngn
cn qu trnh thm thu ca b ca cao lm cho khi scla b nht, dch. Ngoi ra m ca
khi bt trn cn ph thuc vo t l b ca cao nguyn liu s dng trong sn xut scla, nu
hm lng ny qu nh th khi bt trn ca cao d xy ra hin tng vn cc, cn nu hm
lng b ca cao ln th khi bt trn ca cao d b chy. Do vy kim sot c nht ca
khi bt trn ta kim sot m ca khi bt ny, v hm lng (t l) b ca cao s dng trong
cng thc phi trn nguyn liu theo thc n. Trong trng hp nu khi bn trn c
nht qu cao vt qu yu cu th ta c th b sung thm Leuxithin, cn trong trng hp khi
bt trn c nht thp cha t yu cu (b kh, vn cc) th ta c th b sung thm lng b
ca cao theo s lng cn thit thng t 34% lng b ca cao s dng trong phi ch nguyn
liu.

Chng,
Mc ch ca qu trnh ny l lm tng cng mi v trng thi mong mun ca khi
scla thnh phm.
Trong qu trnh chng, din ra nhiu bin i ca khi nguyn liu bao gm cc bin
i v mt ha hc to nn cu trc v mi v c trng ca khi scla thnh phm, nhng bin
i v mt vt l lm cho cc tinh th ng trong khi scla tng kch thc v c lm trn
v to ra cc mi cho s nh ha cht bo v lm gim kch thc ca cc ht cht bo, thay i
nht... B mt tip xc ca khi bt nghin tng ln, iu ny lm tng cng phn ng
mu v cc phn ng oxy ha kh khc din ra trong qu trnh chng, . Mt lng ln cc acid
bay hi c mi khng mong mun c gii phng v ng thi trong qu trnh ny m cng
c thot ra lm hn hp scla tr nn m c hn. Qu trnh chng, c thc hin qua 2
giai on.
Qu trnh nng cao phm cht kh
Qu trnh nng cao phm cht ut
Giai on u b ca cao cha c b sung vo do khi ca cao trng thi kh cn
giai on sau ngi ta b sung thm b do trng thi m hn. Nhit , thi gian qu trnh
chng, ph thuc vo tng loi sn phm khc nhau nh: i vi ca cao sa th t 0opt = 600C, v
vi ca cao khng sa th nhit ny l t0opt = 70800C, v qu trnh nng cao phm cht kt
thc khi khi scla bn thnh phm ny t c cng mi, v v kch thc nh mong
mun.

8.4.4. iu nhit
Mc ch ca qa trnh iu nhit l to ra cc mm tinh th ca b ca cao tn ti dng xc
inh v bn vng (dng ) nhm tng thi gian s dng, hn ch scla b chy nc, nng cao
cht lng v tnh cm quan ca sn phm (tng cng mu v tng bng ca sn phm).
u tin khi scla bn thnh phm c gia nhit ln nhit t0 = 47490C ha
lng hon ton b ca cao. Sau lm ngui n nhit t0 = 28290C (i vi scla khng
sa th nhit lm ngui l t0 = 27280C. Sau nng nhit ca khi ko ln t0 = 320C
cc tinh th dng khng n nh chuyn sang trng thi lng tr li, ri duy tr nhit t0 =
31320C cc tinh th b ca cao kt tinh qua mm tinh th l nhng tinh th . Qu trnh iu
nhit phi c thc hin mt cch chm v ng u trnh hin tng qu nhit cc b lm
thay i cc c tnh cn thit ca khi scla bn thnh phm, ng thi trong qu trnh iu
nhit c th thc hin khuy trn lin tc tng s lng mm tinh th v trnh hin tng qu
nhit cc b v lm ng u kch thc v mc phn b ca mm tinh th.
Nu qu trnh khng tt th khi scla s khi scla s khng t yu cu v nht,
v khng thu c dng kt tinh nh mong mun. S lng cc tinh th t iu ny lm cho
khi scla thnh phm c bng, nhn thp v khng n nh, ng thi xy ra hin tng
ng kt tinh trn b mt scla thnh phm hoc xut hin cc tinh th cht bo trn b mt
scla

8.4.5. Rt khun, to hnh

* Rt khun: to hnh cho scla thnh phm ngi ta rt khi scla vo khun kim loi
hoc bng khun nha c hnh dng, kch thc nh sn. Tuy nhin cn ch chiu cao
ca khun khng nn qu ln thng thng chiu cao ny < 7 cm, do khi chiu cao qu ln
khi scla khng ng u, d b nt, gy.
Khi rt khun ta a khi scla tr li dng dch lng, trong qu trnh rt khun
th to chuyn ng rung cho cc khun kh scla ng u v loi tr cc bt kh cn
ln trong khi scla.
nht ca khi scla c nh hng rt ln n cng on rt khun ny, nu
nht ca khi scla qu cao th khi scla s m c, rt kh rt, thanh scla khng ng
u, xut hin trn b mt nhng l rng nh (do bt kh to thnh khng thot ra mi trng
c). Nu nht ca khi scla thp th scla s ng c rt chm, m thng chuyn
sang trng thi c m b qua giai on kt tinh, sn phm scla km bn, d b chy, d b
bin mu v bin mi...
Mt s hnh dng khun ko scla

Cng on rt khun

Thit b to hnh ko socola

* Lm o: lm o cho ko hoc cc loi bnh th phi s dng thit b chuyn

dng lm o hoc c th lm o bng cch ti ln khi bnh hoc khi ko mt
lp scla bao bc nh hnh v.
Thit b lm o

 dy ca lp scla ph thuc vo cc yu t sau

Nhit lm o
Tnh cht lu bin ca khi ca cao
Mc iu nhit
Kch thc ca sn phm bao bc
Thi gia ca dy chuyn v lng khng kh thi vo lm kh
Mt s sn phm to hnh kt hp

8.4.6. Lm lnh
Mc ch ca qu trnh lm lnh l to iu kit kt tinh hon ton kh scla, to cho khi
scla c trng thi bn ngoi nhn, bng, p v khng b kt tinh ng trn b mt.
Sccla sau khi rt khun hoc lm o c c a ngay vo thit b lm lnh.
Nhit chnh lch gia nhit ca sn phm v nc lm mt bin i ty theo thit b lm
lnh nhng khng vt qu 150C, qu trnh lm lnh din ra qua 3 giai on:
G I: lm lnh n nhit t0 = 120C.
G II: lm lnh n t0 = 50C (y l vng lm lnh chnh)
G III: a nhit khi sn phm ln t0 = 150C (vng hm nng)
Yu cu ca qu trnh lm lnh l khi scla phi c kt tinh ng u, thi gian
lm lnh trong ton qu trnh thng thng khong = 1525 pht v thi gian lm o cho sn
phm thng thng khong = 35 pht ty theo chiu dy ca lp o.
Qu trnh lm lnh c th thc hin phng lm lnh thng thng, sn phm scla
c cha trn cc khay t trong phng c m khng kh W 60% v nhit trong phng
c th l t0 = 10120C v c khng kh lnh i lu, phng php ny c th cho php thc
hin, nhng cht lng ca khi sn phm khng cao, thng thng hin nay ngi ta lm lnh
trong thit b dng tunel lm lnh.

8.4.6. Lm lnh
Vi thit b ny lm lnh bng khng kh lnh, khi scla sn phm c t trn bng ti
chuyn ng trong cc bung lnh khc nhau vi vn tc thch hp c th iu chnh.
Nhit ca cc bung lnh ny c kim sot v iu chnh c bng h thng
iu chnh t ng, vi cc thng s ca cc bung nh sau:
Bung I: c nhit t0 = 8100C
Bung II: c nhit t0 = 480C
Bung III: c nhit t0 = 15160C
Nhit ca cc phng ny c iu chnh cao hn nhit im sng trong iu
kin tng phng bao gi nhm ngn cn qu trnh to m trn b mt scla thnh phm khi bao
gi.

Thit
b lm
lnh

8.4.7. Bao gi
Qu trnh bao gi sn phm nhm mc ch tng thi gian bo qun sn phm, qu trnh bao
gi c thc hin trn cc thit b bao gi sn phm
Bao b thc hin qu trnh bao gi phi p ng c nhng yu cu ca sn phm
nh phi c tnh chng m, chng kh, chng oxy ha, chng vi sinh vt... Do trong sn phm
scla cha hm lng cht bo qun tng i cao do ngi ta thng dng bao b bng
nhm bao gi c th p ng c vi c tnh sn phm scla do c tnh chng oxy ha
cht bo trong sn phm cao. Scla sn phm sau kh bao gi xong c bo qun nhit t0
= 16180C.
8.4.8. n nh
tng hng v ca khi scla thnh phm thng ngi ta thc hin cng on n nh
sn phm. Thc cht ca cng on ny l gi khi scla thnh phm nhit t0 =
16180C, trong thi gian khong = 12 thng. Cng on ny thng c kt hp tronga
cng on bo qun sn phm v khi scla thnh phm c t trong cc thng carton v
t trong kho bo qun.

Mt s sn phm ko scola
( sinh vin c kin thc thc t hn cho sinh vin tham kho qua on phim ngn v nh
my sn xut Scla Sollich ca cng ha lin bang c, v on trnh by bng power point
Candymaster.)

 CNG MN HC
Phn I. Nguyn liu sn xut bnh ko
1. Vai tr ca bt m trong sn xut bnh?
2. Th no lm bt mnh, yu. Ti sao sn xut cc loi bnh khc nhau yu cu cc loi bt m khc nhau?
Cc bin php iu chnh tnh cht ca bt.
3. Yu cu k thut ca cc loi bt ng cc dng trong sn xut bnh ko? Mc ch s dng ca chng?
4. Vai tr ca bt m trong cng ngh sn xut bnh? Ti sao khng th thay th hon ton bt m bng cc
loi bt ng cc khc?
5. Vai tr v yu cu k thut ca nguyn liu ng trong cng ngh sn xut bnh,ko?
6. Vai tr v yu cu k thut ca Mt tinh bt trong sn xut ko?
7. Vai tr v yu cu k thut ca ng chuyn ho trong sn xut ko?
8. So snh hiu qu s dng ca Mt tinh bt v ng chuyn ho trn CNSX ko?
9. Cc phng php to xp cho bnh? Ti sao trong CNXS bnh quy ngi ta khng to xp cho
bnh bng phng php sinh hc?
10. Vai tr ca cht bo trong CNSX bnh, ko? Ti sao trong thnh phn phi liu ca ko cng ngi ta
thng khng s dng cht bo? (Tr ko cng hng b)
11. Yu cu k thut ca cht bo dng trong CNSX bnh ko? Cc cht bo thng dng
12. Vai tr ca axit trong CNSX ko? Ti sao trong CNSX ko mm khng s dng axit phi liu?
13. Cht ph gia to cu trc s dng trong CNSX ko mm? Vai tr ca chng? Cc c im cn lu khi
s dng?
14. Vai tr ca trng trong sn xut bnh, ko? Cc c im cn lu khi s dng?
15. Vai tr ca sa trong sn xut bnh ko? Cc c im cn lu khi s dng?
16. Yu cu ca cht ph gia to mu, to mi trong CNSX bnh ko?
17. Yu cu ca cht hot ng b mt trong CNSX bnh ko? Cc cht thng s dng?
18. Yu cu ca cc loi mui trong CNSX bnh ko? Cc mui thng s dng?

 CNG MN HC
Phn II. Cng ngh sn xut bnh
19. Cho bit nhng cng on chnh trong cng ngh sn xut bnh quy, bnh m?
20. Yu cu k thut ca cc loi bt nho?
21. Phn tch cc yu t nh hng n cht lng bt
22. Phn tch cc c im khc bit trong ch nho bt nho xp v bt nho dai?
23. Yu cu k thut ca bt nho xp v bt nho dai? Cc bin php c th p dng iu chnh tnh
cht ca bt nho?
24. Gii thch ti sao trong thnh phn phi liu ca bt nho dng sn xut bnh m ch c bt m,
mui, nc v men.
25. Phn tch cc nguyn nhn c th lm tng t l ph phm khi nng bnh?
26. So snh cc c im khc bit chnh trong CNSX bnh quy v cng ngh sn xut bnh m?
27. Yu cu k thut cng on nng trong cng ngh sn xut bnh quy? Cc bin php nng cao cht
lng?
28. Phn tch cc yu t nh hng n cht lng bnh trong khu nng?
29. Phn tch cc yu t nh hng n xp v n ca bnh?
30. Cc hin tng h hng c th c ca bnh quy, bnh m? Nguyn nhn v cc bin php khc phc?

 CNG MN HC
Phn III. Cng ngh sn xut ko
31. c im cng ngh sn xut ko cng, ko mm, ko do?
32. Cho bit trong quy trnh sn xut ko cng, ko mm, ko do nhng khu no l khu c nh hng
ln n tnh cht ca ko? Gii thch r l do?
33. Phn tch cc yu t nh hng n cht lng ca khi ko?
34. Cc bin php nng cao cht lng cho khi ko?
35. Phn tch cc yu t nh hng n cht lng ko cng, ko mm, ko do?
36. Cc bin php nng cao cht lng ca ko cng, ko mm, ko do?
37. Phn tch u nhc im ca phng php chun b siro lin tc vi phng php gin on?
38. Phn tch u nhc im ca phng php nu ko p sut chn khng vi nu p sut thng?
39. Nguyn nhn hin tng ht m ca ko? Bin php kim sot?
40. Nguyn nhn hin tng hi ng ca ko? Bin php kim sot?
41. Phn tch nguyn nhn c th lm tng t l ph phm khi to hnh cho ko?
42. Cc bin php h hng c th c ca ko cng, ko mm, ko do? Nguyn nhn v bin php khc
phc?
43. Gii thch ti sao nhit nu ko cng thng cao hn nhit nu ko mm, ko do?
44. Yu cu k thut ca khu nh trn? Phn tch cc yu t nh hng n cht lng ca khi ko?
Cc bin php nng cao cht lng?
45. So snh CNSX ko mm v CNSX ko do?
46. Ti sao phi kim sot hm lng ng kh trong ko thnh phm? Cc bin php kim sot?
47. Hy cho bit cc thnh phn nguyn liu cn dng phi liu cho ko cao su? Tc dng ca tng
thnh phn?
48. Hy phn loi cc loi ko sau . V cho bit cc c im chnh trong CNSX ca chng?
Phn bi tp
49. Xc nh lng nc cn b sung khi nho bt?
50. Xc nh hm lng ng kh trong cng thc phi liu v trong ko?