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Đề. Đáp Án CNCB Trà - Cafe - Cacao (2014) - 2
Đề. Đáp Án CNCB Trà - Cafe - Cacao (2014) - 2
HCM
KHOA CN HO HC &TP
B mn Cng ngh Ch bin TP
--------------------------------------------------------------------------------------------------Cu
P N 1
Ni dung p n
im
2,5
0,5
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Trnh by cc li ch v gi tr kinh t ca c ph
- C ph l mt loi ung mu en c cha cht caffein l mt loi thc
ung cao cp, l c sn ca min nhit i
- Ung c ph c coi nh mt li sng vn ha v c ngha i vi mi
quc gia
- C ph c s dng dng nguyn cht hoc nguyn liu phi trn nh
ko c ph, c ph sa, ru c ph
2,5
Tc dng:
- C ph l mt thc ung kch thch thn kinh, tr c minh mn v tng
cng hot nng nhng b my khc trong c th: tr tim, xc tin s tun
0,5
Cu 2
1
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Li ch:
- L thc ung mu en c cha caffein mt trong nhng thc ung c a
chung v ph bin nht th gii
- Caffein l cht c kh nng gy nghin, nh hng n mc v liu
lng s dng.
- Tng s ch , tnh to v gim s mt mi.
- Gim nguy c cc bnh tim mch.
- Gim nguy c bnh tiu ng
- Tng cng tc s trao i cht
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Gi tr kinh t
- C ph c trng v xut khu nhng nc ang pht trin
- L mt hng bun bn ln th hai ca th gii sau du m. Gi tr xut
khu ca c ph ln hn nhiu so vi cacao v ch. Vit Nam, gi tr
xut khu ca c ph ch ng sau go.
- L nguyn liu cho mt s ngnh cng nghip pht trin: bnh, ko, ru,
sa c ph, ngoi dng pha ung.
- Sn xut c ph thu ht nhiu lao ng. C 1 ha c ph cn 1-1,5 lao ng,
gp phn gii quyt vic lm
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2,5
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0,5
Cu 3
1
3
4
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Cu 4
1
Cho bit thnh phn ha hc qu cacao v nhng bin i trong qu trnh rang
ch bin ca cao
- Lipid (b cacao) 48-50% khi lng ht ln men v sy kh. Ch yu
l triglycerides ca cc acid bo no, cha nhiu loi glycerides khc nhau,
- Hp cht Alkaloid, L thnh phn c trng ca ht cacao, to v ng
c trng ca chocolate. Chim 1,5-1,7% ht hoc 0,5-1,3% v qu
- Caffein. v ht: caffein <0,3%; ni nh: caffein <0,7% ; Bt cacao
thnh phm ~1g/100g thnh phm
- Acid hu c. 1,2-1,6%, hnh thnh ch yu trong qu trnh . Hu ht l
acetic acid, Citric acid (0,45-0,75%), Oxalic acid (0,32-0,50%), Gm acid
bay hi v khng bay hi, acid khng bay hi: Malic.a, tauric a, ovalic
- Glucid.: 4,5%; v qu: 46%; ng Saccharose: 0,7%, Glucose v
Fructose: 5,55%
- Protein v acid amin. V qu Pr: 18%, Ci Pr: 0,6%, Ni nh Pr: 8,4%
trng lng qu. Enzyme: amylose, fructosidase, glucosidase, pectinase,
protease, lipase, peroxidase, polyphenoloxidase
Rang: To mi v c trng cho sn phm; Tch nhn v v; Bay hi acetic
acid gim chua; Gim m cn 2.5 5.0%; Bt hot enzyme v tiu
dit cc vi sinh vt c hi; Nhit rang: 116-121oC; Thi gian rang ty thuc
ging, c ht, m v yu cu ca sn phm
-Bin i vt l: Nc v b khuych tn ra b mt ht cacao; m trc
rang (65-70%) gim (cn 2 5%) sau rang. ti u cho qu trnh p v tch
b sau ny; Bc hi (nc, acid hu c); Gim lng cht cht (tannin)
-Bin i ha sinh. Nhit cao lm bin tnh protein v cc enzyme c trong
cacao v cc vi sinh vt b tiu dit
-Thy phn: ester ca ng vi acid polyphenolic (galic acid, elagic acid).
Di tc dng ca acid, kim hay enzyme chng b thy phn
-Ngng t: l hp cht do cc catechin ngng t v khng b phn gii bi
acid v c v enzyme
-Cc hp cht glucide b phn hy to thnh hp cht c hng vanilin to
hng cho sn phm
-Phn ng Maillard: ng n + a.a. (di tc dng nhit) furfurol,
aldehyde to mi thm. Rang s lm mt phn cc cht ny chuyn sang
cht c mu nu (c trng cho bt cacao v chocolate)
TNG IM:
Ngi duyt p n
(k, ghi r h tn)
2,5
1,0
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0,5
10,0