Professional Documents
Culture Documents
1.
1.2.
2.
2.2.
2.2.1.
2.2.2.
2.3.
2.3.1.
2.3.2.
3.
4.
5.
4.1.
4.2.
4.3.
4.4.
4.5.
Thit b ln ..................................................................................................................... 28
4.6.
4.7.
4.8.
4.9.
Ph lc 1 ....................................................................................................................................... 38
Ti liu tham kho ........................................................................................................................ 38
Ph lc 2 ....................................................................................................................................... 39
TIU CHUN VIT NAM .......................................................................................................... 39
Mc lc hnh nh
Hnh 1: Ch s ERH ca ko ........................................................................................................... 4
Hnh 2: M hnh thit b nu ha tan ............................................................................................ 21
Hnh 3: Thit b nu ha tan ......................................................................................................... 21
Hnh 4: S nguyn l hot ng ca thit b nu ha tan ........................................................ 22
Hnh 5: M hnh thit b c c chn khng bn lin tc ............................................................. 23
Hnh 6: Thit b c c chn khng lin tc ................................................................................. 25
Hnh 7: M hnh thit b phi trn ko cng ................................................................................ 26
Hnh 8: M hnh thit b lm ngui ko cng ............................................................................... 27
Hnh 9: M hnh thit b ln .......................................................................................................... 28
Hnh 10: Cu to cc trc ca thit b ln ..................................................................................... 29
Hnh 11: Thit b ln ..................................................................................................................... 30
Hnh 12: M hnh thit b vut ..................................................................................................... 31
Hnh 13: Thit b vut ................................................................................................................... 31
Hnh 14: M hnh thit b to hnh................................................................................................ 32
Hnh 15: Thit b to hnh ............................................................................................................. 33
Hnh 16: M t hot ng thit b to hnh ................................................................................... 34
Hnh 17: M hnh thit b lm ngui sau khi to hnh .................................................................. 34
Hnh 18: Thit b lm ngui sau khi to hnh ............................................................................... 35
Hnh 19: M hnh thit b bao gi ko .......................................................................................... 36
Hnh 20: Thit b bao gi ko ....................................................................................................... 36
1. Tng quan
1.1. Lch s hnh thnh v pht trin
Ko cng, cn c gi l sn phm ko caramen, nu ng vi dch tri cy, c gii
thiu ln u tin ti Anh vo th k th 17. Cc nguyn liu c bn ca ko cng gm c ng
kt tinh t nc p ca cy ma c bit n t thi c i nhng rt t, cho n khi vic
sn xut ng t cy ma cc thuc a ca New World lm ra c ng tinh luyn vi
mt gi c phi chng. Qu trnh chit sut ng t c ci ng c pht trin bi ngi
Php trong cuc chin tranh ca Napoleon.
S pht trin ca syrup t ht ng cc vo gia th k th 19 c th sn xut hng lot
ko cng bng cc phng php chng ta s dng ngy nay.
Nhng vin ko cng u tin c lm ra bng cch ko c nu vo mt bng
lnh thng qua phu sau c t vo khun ct to hnh v tip theo th cc con ln ln.
Ngy nay ko cng c to hnh bng cch rn khun nhng i khi th con ln vn c s
dng.
Qu trnh c bn sn xut ko cng l gia nhit dung dch nc ca ng sucrose, sau
c lm lnh kt tinh. Dung dch em kt tinh trng thi qu bo ha vi m khong
2.5%.
1.2. Phn loi
C nhiu cch phn loi ko
Hnh 1: Ch s ERH ca ko
2.2. Nguyn liu s dng trong sn xut ko cng
2.2.1. Nguyn liu chnh
ng saccharose
2
3
Yu cu
Tinh th mu trng, kch thc tng i ng u, ti kh khng vn
cc
Tinh th ng hoc dung dch ng trong nc c v ngt, khng c
mi v l.
Tinh th trng ng nh. Khi pha vo nc ct cho dung dch trong
sut.
Tn ch tiu
Pol, (oZ), khng nh hn
Hm lng ng kh, % khi lng (m/m), khng ln hn
Tro dn in, % khi lng (m/m), khng ln hn
S gim khi lng khi sy 105oC trong 3 h, % khi lng
(m/m), khng ln hn
mu, n v ICUMSA, khng ln hn
Mc
99,80
0,03
0,03
0,05
30
Tiu chun Vit Nam TCVN 6958 : 2001 ng tinh luyn (Refined sugar)
Bn cht qu trnh hi ng ca ko cng: khi t vin ko trong mt thi gian bo qun no , do m ca
ko (<4%) thp hn m tng i ca khng kh rt nhiu nn ko s ht m, lm ha tan ng, to thnh dung
dch qu bo ha. Dung dch ny khng bn, khi gp iu kin bt li s kt tinh trng thi tinh th lm ph v cu
trc ca ko.
5
Mt tinh bt v mch nha l nhng sn phm trung gian ca qu trnh thy phn tinh bt
khng hon ton (i vi mt tinh bt tc nhn thy phn l acid, i vi mch nha tc nhn thy
phn l enzyme). Vai tr l tc nhn chng qu trnh hi ng, tng nng cht kh v to v
cho sn phm ko.
Trong sn xut ko, cc bin php lm ko n nh trong thi gian bo qun gm c: tng
ha tan ca ng saccharose, tng h s bo ha ca dung dch ng saccharose v tng
nng cht kh ca dung dch. Thng thng trong sn xut s dng bin php tng nng
cht kh ca dung dch.
6
Mt tinh bt v mch nha c thm vo trong qu trnh phi trn c vai tr lm tng
nng cht kh trong ko (vai tr ch yu l ca ng kh), gip ko n nh trong qu trnh
bo qun. ha tan ca ng saccharose ph thuc vo nhit , 30oC lng ng ln
nht c th ha tan c l 219,5g (c 219,5g ng ha tan ti a trong 100g nc 30oC) hay
c 219,5g ng tan c trong 219,5 + 100 = 319,5g dung dch ng. Suy ra nng dung
dch ng bo ha nhit 30oC l 219,5/319,5 = 68,7%. Nh vy 30oC khng th to ra
dung dch ng c nng ln hn 68,7% (do y l nng bo ha). Trong l thuyt cng
ngh sn xut ko ngi ta nhn thy s n nh ca ko trong thi gian bo qun ph thuc ch
yu vo nng cht kh trong sn phm ko . Nhng sn phm ko c nng cht kh
di 75% l nhng loi c hm m cao nn s khng bn trong qu trnh bo qun. n nh
trong qu trnh bo qun phi a sn phm ko c nng cht kh ln trn 75%. V vy trong
cng thc lm ko hm lng mt tinh bt v mch nha cung cp vo phi m bo sao cho tng
hm lng cht kh ca ko t trn 75% (nhng thnh phn khc nh cht bo, sa, ng,
mui khng ng k).
Trong sn xut ko, cc bin php lm gim qu trnh hi ng gm c: tng nht
ca dung dch lm chm qu trnh kt tinh ca ng saccharose, tng nng ng kh
chng qu trnh kt tinh. Tng nng ng kh c s dng trc tip hoc chuyn ha gin
tip. S dng trc tip nh c th s dng mch nha hay mt tinh bt, s dng ng kh nh
glucose, fructose (khuynh hng hin nay s dng ch yu l mch nha hay mt tinh bt).
Chuyn ha gin tip bng cch cho acid vo trong ko m bo mi trng ko l pH acid
thy phn mt phn ng sacchrose thnh ng kh
Tuy nhin trong sn xut thng khng b sung trc tip ng kh vo v s dng
mch nha v mt tinh bt c th li dng c c dextrin v ng kh chng qu trnh hi
ng (dextrin c nht cao nn s ngn cn s tp hp cc phn t ng saccharose v vy
lm chm qu trnh kt tinh trng thi tinh th, hn ch qu trnh hi ng). Ngoi ra, ng
kh c kh nng ht m cao, nu b sung mt lng nhiu vo trong sn phm ko s lm ko b
chy. S c mt ca qu nhiu ng kh cng lm cho cc phn ng to mu din ra mnh m,
nh hng n mu, mi ca sn phm cui.
-
Qu trnh thy phn tinh bt nh enzyme tin hnh qua hng lot sn phm trung gian c phn t lng khc nhau
gi l cc dextrin
Dextrose equivalent : Ch s nh gi cho kh nng kh ca cc sn phm thy phn t tinh bt. L s gam ng
D-glucose c trong 100g cht kh ca sn phm.
cng thp th lng dextrin cng cao, ngt ca mch nha v mt tinh bt cng thp nn khi s
dng s lm gim ngt ca ko
Bng 3: Tiu chun DE
DE
Thp
Cao
Trung bnh
Chun
<35
42
45
>55
Acid hu c
Thng c dng nh cht iu v trong cc loi ko tri cy. Tuy nhin khi s dng acid
s lm tng lng ng kh trong ko, v vy khc phc iu ny cn hn ch thi gian tip
xc ca acid vi ko nhit cao. Acid hu c dng ch yu trong ko l acid citric, ngoi ra
cn c cc acid khc nh acid tartric, acid lactic
-
Axit citric c dng tinh th, ngm mt phn t nc, rt d tan trong nc hoc cn, kh tan
trong ethylen. Axit citric c nhiu trong hoa qu t nhin, nhiu nht l trong chanh, chim 6-8%
khi lng. Lng axit citric dng cho ko cng thng l 0,4-1,4%. Axit citric phi cha trong
thng g, ni kh ro, phng vn cc, bin mu.
- Acid tartric: Khi thiu axit citric, c th thay mt phn hay ton b bng axit tartric (axit
tartric l mt diaxit).
Cng thc ho hc: COOH-CH(OH)-CH(OH)-COOH
Nhit nng chy ca axit tartric l 1700C, d tan trong nc v cn. 700C, 100g nc c
th ha tan 139,4g axit; 1000C c th ha tan 343g axit. Trong sn xut ko, axit tartric c
dng lm cht iu v, kali tartrat axit c dng lm cht chuyn ha rt tt
Mu thc phm
Trong sn xut ngi ta c th nhum mu cho thc phm bng cch s dng mu t nhin
hay mu tng hp.Tuy nhin d cho s dng loi mu no th cng m bo trc tin l khng
gy c hi i vi c th ngi sau mi quan tm n mu sc, tan, bn mu v cc
phn ng c mu khc. Phn ln ko u dng cht mu tan trong nc, nhng loi ko c hm
lng b m cao phi dng cht mu ha tan trong du. Theo quy nh, lng mu a vo ko
10
nhiu nht khng vt qu 0,01% khi lng ko. Cc cht mu phi ng trong bnh ng kn,
nu khng s ht m, vn cc, nh hng n ha tan ca cht mu. Nu cht mu b vn
cc, phi nghin nh trc khi s dng.
2.3. Quy trnh cng ngh sn xut ko cng
2.3.1. S quy trnh cng ngh
ng + nc
Ha tan
Nguyn liu ph,
ph gia
Phi trn
Nu
B sung mu, mi
Mu, mi
Lm ngui ln 1
nh hnh
Lm ngui ln 2
Phn loi ln 1
Ko nt, v,
hnh dng xu
Bao gi
Phn loi ln 2
Ko gi m,
lp, dnh
ng ti, ng thng
Sn phm
11
Phi trn
Mc ch:
- Tng nng cht kh trong ko gip ko ng nh trong qu trnh bo qun, chng
qu trnh hi ng
- To cho ko c tnh cht cm quan nh mong mun
Thc hin:
- a mch nha v mt tinh bt vo trong dch ng
- a cc nguyn liu ph v ph gia vo dch ng (tr ph gia to mu mi v khi n
qu trnh gia nhit, di tc ng ca nhit cao s lm mt mu, mi cho vo, nh hng
n mu, mi ca ko thnh phm)
Thng thng trong qu trnh phi trn mch nha v mt tinh bt ngi ta s xem xt t
l gia mch nha, mt tinh bt vi ng saccharose l ph hp hay khng ph hp. u tin
xem xt yu cu cht lng ca ko thnh phm, t cht lng ko thnh phm tip tc xem xt
yu cu hm lng ng kh trong ko thnh phm cn c l bao nhiu, sau xt n cc
12
Nu ko
Mc ch: c c dch ng sau khi phi trn, lm gim m ca khi dch chun b
cho qu trnh kt tinh ca ng sacchrose dng phi tinh, hnh thnh nn cu trc ko.
Cc bin i ca qu trnh:
- Bin i vt l: nhit khi dch tng ln, tng nng dung dch ko theo nhit si
v nht khi dch tng ln. Nc bc hi lm th tch khi dch gim, khi lng gim.
- Bin i ha hc: cc phn ng to mu din ra mnh m di tc ng ca nhit lm
mu ca khi dch tng ln. Phn ng thy phn ng saccharose lm gim hm lng
ng saccharose, tng hm lng ng kh.
13
Giai on nu ln 2: nng khi ko tng cao (88 97 oBx) nn thc hin c c trong
iu kin chn khng.
Yu cu:
-
ca ko s t hn.
- V ko s ngt thanh v t v ng hn.
Ch tiu ha hc
- Hm lng ng kh sinh ra trong qu trnh c c s t hn.
- Phn ng Caramel ha s t xy ra hn.
Ch tiu ha l
- Lng m bc hi trong qu trnh c c s nhanh hn.
- Lng ng b ti kt tinh s t hn.
- Ko s t b chy khi trong khng kh m.
Quy m sn xut:
- C kh nng sn xut vi quy m ln, nng sut sn xut cao.
- C th sn xut c lin tc do ton b h thng sn xut c trang b cc
- thit b t ng ha i km.
Lng cng nhn trc tip iu hnh thit b s gim nn s gim chi ph
tr lng cho cng nhn.
Hiu sut thu hi:
Hiu sut thu hi sn phm cao do:
Qu trnh gia nhit dung dch ng trong h thng ng xon rut g s
hn ch c hin tng si tro lm tn tht dung dch ng.
Kh nng truyn nhit trong thit b gia nhit loi ng xon rut g v
trong ni c c s ng u nn khng to lp chy kht cc b, hoc ng b ti kt tinh lm
tn tht dch ng.
Yu cu dch ko sau qu trnh nu:
-
m v nht ca khi ko t
Mu sc t b bin i
Kt tinh ng dng tinh th trong gii hn cho php
t bt kh
2.3.2.4.
khuy mnh s gy cnh khuy, chy ng c. Ngoi ra khuy trn mnh sinh ra bt kh lm cho
khi ko khng p.
2.3.2.5.
Lm ngui ln 1
Mc ch:
Cht rn kt tinh trng thi tinh th: cc phn t, nguyn t, ion cht rn khi kt tinh n
sp xp theo mt trt t v trt t ny c lp li
Cht rn kt tinh trng thi phi tinh: khi n c hnh thnh bi cht lng c nht kh
cao v lm lnh mt cch nhanh chng. Do c lm lnh nhanh chng nn cc phn t, nguyn
t, ion cht rn s khng c thi gian in y vo cc mt li cu trc mng tinh th
thng thng vy nn thay v kt tinh trng thi tinh th th gi s kt tinh trng thi phi tinh.
Cc phn t, nguyn t, ion cht rn sp xp khng theo mt trt t, hn n v khng lp li.
nht cao cng nh hng n trng thi kt tinh ca cht rn. nht cng cao cng lm
chm tc sp xp cc phn t, nguyn t, ion cht rn vo mng li tinh th, ngn cn qu
trnh kt tinh trng thi tinh th.
Cht rn dng phi tinh khng c cu trc tinh th, khng c cu trc hnh hc xc nh v vy
khng c nhit nng chy hay nhit ng c xc nh. Trong khi cht rn dng tinh th
li c cu trc hnh hc xc nh, khi kt tinh cc nguyn t, phn t, ion cht rn s sp xp c
trt t vo nt mng tinh th, hnh thnh nn mng khng gian ba chiu. Cc nguyn t, phn t,
ion cht rn s giao ng xung quanh v tr cn bng ca n.
Kt tinh ng sacchrose trng thi tinh th v phi tinh l khc nhau. Dung dch ng
saccharose nu c nht cao, lm lnh nhanh s kt tinh trng thi phi tinh. Ngc li dung
dch ng c nht cao, lm lnh chm hay nht thp, lm lnh chm s kt tinh trng
thi tinh th.
Trong cng ngh sn xut ko dng kt tinh ca ng sacccharose v kch thc tinh th
ca ng saccharose s quyt nh c tnh v tnh cht cm quan ca vin ko
Ko vi ng sacchrose kt tinh trng thi tinh th (dng ht): kch thc phi nh
khi n vin ko khng gy cm gic nhm li, tinh th ng khi va chm vo u li gp
nc bt s tan ngay lp tc. Ngoi ra kch thc nh to thnh mt th ng nht trong vin
ko, vin ko t c cu trc tt theo yu cu ca nh sn xut.
16
Thi gian kt tinh c nh ngha l thi gian t khi dung dch t trng thi qu bo ha n lc dung dch t
nhit bng nhit mi trng
17
18
Lm ngui ln hai
Mc ch: Lm ngui tng vin ko sau khi to hnh. Nhit ca ko gim xung bng
vi nhit mi trng, lm ko n nh hn trong qu trnh bao gi. Qu trnh gim nhit km
theo gim m, ko cng hn, gim i bin dng trong cc giai on k tip, thc hin bao gi tt
hn
Phng php thc hin: lm ngui t nhin vi tc nhn l khng kh t nhin. Sau khi
to hnh xong vin ko s chy t thit b to hnh sang n thit b bao gi, trn ng i chnh
l qu trnh lm ngui ln hai.
2.3.2.8.
Bao gi
19
11
12
M hnh thit b
Ph lc 2
Food and Drug Administration (FDA): cc qun l thc phm v dc phm Hoa K
20
21
y dung dch c gia nhit t nng cht kh khong 80%. Tip theo dung dch c
a vo khoang 2. khoang1 mt tinh bt c gia nhit sau a vo khoang 2, ti y mt
tinh bt c trn vi dung dch ng. Dung dch cui c tho ra lin tc.
Thng s cng ngh
-
Nhit nc dng ha tan ng khoang 4 thng khong 80oC, nhit cng cao
tc ha tan cng nhanh.
Nng dung dch sau khi gia nhit khoang 3 t 80%.
Nng dung dch sau khi tho ra khi thit b khong 85%
Hm lng ng kh khi kt thc qu trnh ha tan 15 16%.
ng dn hi t
Thit b gia nhit
ng vo ca dung dch
Ngn tch hi
Khoang tho sn phm
ng dn nc ngng
23
24
Cht bo
Mu
Mi
Acid lng
Mu
Khng kh
Acid rn
25
26
Bng ti
Vi phun
Cn gt
Trc quay
Cu to: b phn lm ngui gm
-
Mt bng ti lm bng thp khng g chy trn hai trc quay ng knh 1m
H thng dn nc v hi nc
Bng ti di t 8 15m c trang b b iu khin lc cng nhm iu chnh
cng ca bng ti
Theo sau dy bng ti l h thng gim nhit c chia lm nhiu vng, mi
vng c mt h thng lu thng nhit ring v thng i km vi h thng
phun hi nc.
4.5. Thit b ln
Cu to thit b
28
Ch thch:
(1) Cc trc ln.
(2) B truyn ng.
(3) ng c.
(4) Tm gia nhit bng in.
29
30
32
33
Bng ti vn chuyn
Bng ti tip liu
Trc to hnh
Chia on
p khun
Tin dp ni
Dp ni bng con ln
San bng
Tch khun
Thng s cng ngh:
Nhit sau khi to hnh 65 70oC
34
35
37
Ph lc 1
Ti liu tham kho
1. H Xun Hng Bi ging cng ngh sn xut ng, bnh, ko - H Cng nghip Tp
HCM
2. L Ngc T Ha sinh cng nghip NXB Khoa hc k thut
3. Phm L Bch Tuyt Cc qu trnh cng ngh c bn trong sn xut thc phm NXB
Gio dc 1996
4. H Hu Long K thut sn xut ko 1983
5. Hard cady processing equipment Hosokawa Confectionery & Bakery
6. W. David Hess - Hard candy: Cooking - The Manufacturing Confectioner/October 1995
7. Walter Vink - The Technology of Hard Candy The University Wisconsin Madison
8. Bernard W. Minifie - Chocolate, Cocoa and Confectionery: Science and Technology
38
Ph lc 2
TIU CHUN VIT NAM
TCVN 5908 - 1995
KO
YU CU K THUT
Sweet Specifications
1. Phm vi p dng
Tiu chun ny p dng cho cc loi ko cng c nhn, ko mm hoa qu v ko do c sn
xut t ng ct trng, mt, tinh bt gluco v mt s ph gia thc phm
2. Yu cu k thut
2.1. Cc nguyn liu sn xut ko t cc yu cu v sinh ca B Y t.
Bt m: theo TCVN 4359 - 86.
ng tinh luyn v ng ct trng: theo TCVN 1695 - 87.
Phm mu sn xut ko: theo quy nh ca B Y t.
2.2. Ko c sn xut theo ng quy trnh cng ngh c c quan c thm quyn duyt y.
2.3. Cc ch tiu l ha c quy nh bng 1.
Bng 1
Mc
Tn ch tiu
Ko cng c Ko mm hoa
Ko do
nhn
qu
1. m, %
23
6,5 8,0
10 12
18 125
35 45
40
40
0,1
0,1
2. Hm lng
(glucoza), %
ng
kh V: 15 18
Nhn: 25 30
Tn ch tiu
Mc
Ko cng c nhn
Ko mm hoa qu
Ko do
Vin ko c hnh
nguyn vn khng
b bin dng. Trong
mt gi kch thc
cc vin tng i
ng u
Vin ko c hnh
nguyn vn khng
b bin dng, trn
mi vin ko c
tm u bt o.
Trong cng mt
gi kch thc cc
vin ko tng i
ng u
2. Mi v
3. Trng thi
4. Mu sc
V: mu vng trong
5. Tp cht l
Khng c
Khng c
Khng c
Nu s dng cht ngt tng hp th phi c s ng ca B y t nhng trn nhn phi ghi r
hm lng cht ngt tng hp s dng trong ko.
3. Phng php th
3.1. Phng php ly mu theo TCVN 4067 - 85.
3.2. Phng php xc nh khi lng tnh, kch thc, cc ch tiu cm quan v khi lng
nhn ca sn phm;
Theo TCVN 4068 - 85.
3.3. Phng php xc nh m: theo TCVN 4069 - 85
Ring i vi ko do, khi ly mu phi sy trong t sy chn khng. chn khng t 600
650 mmHg;
Nhit sy: 100oC 5oC;
Thi gian sy: ln th nht l 3 gi sau tip tc sy n khi lng khng i.
Cc bc tip theo, quy nh trong TCVN 4069 - 85.
3.4. Phng php xc nh hm lng ng kh (glucoza): theo TCVN 4075 - 85
3.5. Phng php xc nh hm lng ng ton phn (saccaroza): theo TCVN 4074 - 85.
3.6. Phng php xc nh hm lng tro khng tan trong axit clohydric HCl 10%: theo TCVN
4071 - 85.
4. Bao gi, ghi nhn, vn chuyn v bo qun
4.1. Vin ko phi c bao gi trong cc lp giy c kh nng chng m tt.
Cc vin ko gi giy c ng vo ti PE, giy bng knh hoc giy opp
4.2. Trn cc ti ko phi ghi r:
- Tn ko;
- Tn c s sn xut, a ch;
- Ngy, thng, nm sn xut;
- Khi lng ca gi ko v sai s khi lng.
41
4.3. Cc ti ko c ng trong cc thng carton kh, sch hoc cc dng bao b khc, kn, sch
v m bo cht lng trong qu trnh vn chuyn v bo qun. Cc thng ko c cha trong
kho kh ro, thong mt, sch s v khng c mi l.
Trong kho phi c bc k cch mt nn kho t nht 0,3m v cch tng 0,5m
4.4. Ko c vn chuyn trn cc phng tin chuyn dng. Phng tin vn chuyn phi sch
s, kh ro, c mi che ma nng.
Khng vn chuyn ko chung vi cc sn phm khc gy nh hng n mi v ca ko.
4.5. Thi gian bo qun ko 3 thng, tnh t ngy sn xut.
42
43