Tp ch Khoa hc 2010:14 294-303

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BC U NGHIN CU TH NGHIM
SN XUT SI-R T TRI SIM RNG
Nguyn Minh Thy1

ABSTRACT
Research on production of sim syrup was made base on the survey of the impact of
concentrations (0.61%) and hydrolysis time (17h) of the enzyme pectinase.
Simultaneous selection of the formula of sim syrup processing with factors change,
such as water added (3060%), sugar concentration (5060oBrix), the concentration of
acid (0.30.4%) and concentration of Carboxymethyl Cellulose (0.10.2%). In addition,
to extending product storage sim syrup, pasteurized process (with temperature
changing from 80 to 90oC during 2 to 4 minutes) is also interested in the research.
The results showed that 0.8% pectinase enzyme used for hydrolysis for 5 hours perform
effectively extracted. With appropriate formula processing (50% water added, 55oBrix
and 0.35% citric acid), sim syrup can be produced having sour sweet harmony and
specific characteristics (in term of taste and color). Products can maintain its quality
longer when it is pasteurized at temperatures 85oC for 2 minutes.
Keywords: Sim fruit, syrup, hydrolysis, quality
Title: Research on sim syrup production

TM TT
Cc nghin cu sn xut si-r sim c thc hin trn c s kho st nh hng ca
nng (0,61%) v thi gian thy phn (17 gi) ca enzyme pectinase n qu trnh
trch ly nc sim. ng thi la chn cc cng thc phi ch si-r sim vi cc nhn t
thay i l t l nc thm vo (3060%), nng ng (5060 oBrix), nng acid
(0,30,4%) v nng CMC (0,10,2%). Hn na, ko di thi gian bo qun sn
phm si-r sim, cc ch thanh trng (nhit thay i t 80 n 90oC v thi gian
kho st t 2 n 4 pht) cng c quan tm kho st trong phn nghin cu ny.
Kt qu nghin cu cho thy 0,8% enzyme pectinase s dng cho qu trnh thy phn
khi sim c nghin sn trong thi gian 5 gi s cho hiu sut thy phn dch qu v
trong cao, h tr tt cho qu trnh lc v trch ly dch sim. Dch nc sim (sau khi
thy phn) c b sung 50% nc vi cng thc phi ch thch hp (55oBrix v 0,35%
acid citric) s to c sn phm si-r sim c v chua ngt hi ha, mi v v mu sc
c trng ca sim rng. Si-r sim c kh nng duy tr cht lng tt (mu sc, mi v)
trong thi gian di khi c thanh trng nhit 85oC trong thi gian 2 pht.
T kha: tri sim, si-r, thy phn, cht lng

1 GII THIU
Tri sim (Hnh 1) l ngun nguyn liu ln o Ph Quc, rng sim phn b u
t Bc n Nam o. Vi mu sc quyn r, nhng qu sim chn cng trn l
ngun nguyn liu cung cp gi tr dinh dng (cc flavonoid, proanthocyanidin

Khoa Nng nghip v Sinh hc ng dng, Trng i hc Cn Th

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v anthocyanidin c trong nhm phytochemical) c kh nng ngn nga cc bnh

tim mch, t qu v chng s lo ha, gi nua ca t bo.
Tuy nhin, cc sn phm ch bin t sim vn cha c ch ng mc, tri sim
ch c hi n ti hoc c bn vi gi thnh thp, s lng tiu th khng ln
v khng th ko di thi gian bo qun. Thc t cho thy cc sn phm thu hoch
t nng nghip thng c gi tr thp khi s dng ngun nguyn liu th. Gi tr
tng thm ca cc sn phm nng nghip ch t mt khi chng c chuyn sang
dng sn phm ch bin vi cht lng cao v kh nng bo qun lu di.
V vy, vic nghin cu ch bin si-r c thc hin nhm tn dng ngun
nguyn liu, gp phn a dng ha sn phm v tng gi tr s dng ca sim rng.
Trn c s mc tiu nghin cu l kho st cc yu t nh hng (nng v
thi gian thy phn ca enzyme pectinase, t l nc b sung, nng ng,
hm lng acid, hm lng carboxy methyl cellulose (CMC), nhit v thi gian
thanh trng) n kh nng ch bin v bo qun sn phm si-r sim.

Hnh 1: Tri sim

2 VT LIU V PHNG PHP

2.1 Chun b nguyn liu
Tri sim rng c thu hi t rng sim Ph Quc, chn la tri sim c chn
ng u v ph hp cho qu trnh sn xut sir sim.
2.2 Quy trnh sn xut
Tri sim rng X l (ra s b, loi tp cht) Nghin Thy phn (bng
enzyme pectinase) Lc Phi ch Rt chai Ghp np Thanh trng
Thnh phm.
2.3 Cc th nghim thc hin
Kho st cc yu t nh hng n cht lng v kh nng bo qun sn phm sir sim:
+ Nng ca enzyme pectinase (0,6%, 0,8%, 1%) v thi gian thy phn (1 gi,
3 gi, 5 gi, 7 gi).
+ T l nc thm vo (30%, 40%, 50%, 60%).
+ Nng ng (50, 55, 60 o Brix) v acid (0,3%, 0,35%, 0,4%)
+ Nng carboxymethyl cellulose (CMC) (0,1 0,2%).

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+ Kho st ch thanh trng nhit (80, 85, 90oC), thi gian thanh trng (2,
3, 4 pht).
Phng php phn tch cc ch tiu cht lng sn phm c th hin (Bng 1).
Bng 1: Phng php phn tch cc ch tiu l ha hc v nh gi cm quan sn phm

Ch tiu phn tch

Xc nh hm lng
ng trong nguyn liu.

Phng php
Theo phng php Lane-Eynon

Xc nh hm lng
vitamin C

Chun vitamin C bng 2,6 diclorophenol indophenol

Xc nh acid ton
phn

Chun ton b acid c trong mu bng dung dch NaOH

vi giy o pH

nh lng pectin

Phng php nh lng acid pectic da trn s hnh thnh

kt ta pectat calci, t tnh ra hm lng acid pectic.

nh lng tanin

nh lng acid tanic bng kali pecmanganat vi

indigocacmin lm ch th mu

Mu sc

S dng my o mu colorimeter

Xc nh m

S dng my o m (Moisture Analyzer)

Xc inh hp thu

S dng my o Spectrophotometer

Xc nh kh

S dng chit quang k cm tay

o nht

S dng my o nht (DV-E Viscometer, spindle:

60RPM)

nh gi cm quan

nh gi cm quan theo phng php cho im theo thang

im Hendonic

3 KT QU V THO LUN
3.1 Thnh phn ha hc ca nguyn liu
Phn tch thnh phn ha hc nguyn liu tri sim rng c cho (Bng 2).
Bng 2: Thnh phn ha hc ca tri sim rng (tnh trn 100g n c)

Thnh phn
Nc
ng tng s
Acid (citric)
Tannin
Vitamin C
Pectin

Gi tr trn 100g phn n c

71,6 1,25*
7,32 0,12
0,21 0,04
1,69 x10-3 0,23x10-3
13,2 2,56
0,67 0,06

n v
g
g
g
g
mg
g

Ghi ch:*: lch chun (STD) ca gi tr trung bnh

Tri sim rng c hm lng cc cht kh ha tan tng i cao, trong ch yu

l ng v acid. Hm lng pectin hin din trong tri lm cho dch qu c
nht cao, kh lc trong qu trnh ch bin cc dng sn phm nc qu. Do vy
hiu sut thu hi thng km.

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3.2 nh hng ca nng v thi gian thy phn enzyme pectinase n

hiu sut thu hi v trong nc sim
3.2.1 nh hng ca nng v thi gian thy phn enzyme pectinase n hiu
sut thu hi dch sim
Kt qu nghin cu cho thy hiu sut trch ly dch sim thng khng cao
(56,67%). Hiu sut ny ph thuc vo nhiu yu t nh: nng enzyme, nng
c cht, cc cht c ch, nhit , pH Kt qu kho st nh hng ca nng
enzyme v thi gian thy phn n hiu sut thu hi sn phm c cho
(Hnh 2).
i chng
0.6 (%)

66

Hiu sut thy phn (%)

64

0.8 (%)
1 (%)

62
60
58
56
54
52
0

1
3
5
Thi gian thy phn (gi)

Hnh 2: th biu din hiu sut thy phn theo nng enzyme v thi gian thy phn

Vi nng enzyme thp 0,6% th hiu sut thy phn cha cao. Khi thy phn
nng enzyme l 0,8% v 1% th hiu sut thy phn tng v c khc bit
ngha so vi mu thy phn nng 0,6%. Tuy nhin, khi tng nng enzyme
ln 1% th hiu sut thu hi dch qu khng tng thm. i vi phn ng thy
phn bng enzyme trong iu kin c nh nhit v pH, hiu sut thy phn ch
t cao khi nng gia enzyme v nng c cht t t l thch hp. Khi t
c t l ny nu tng nng enzyme th hiu sut thy phn cng khng tng
ln. Bn cnh , thi gian thy phn khng nh hng nhiu n hiu sut thu hi
dch qu. Enzyme pectinase (c thm cc enzyme khc nh cellulase,
hemicellulase) a vo phn ng thy phn khi sim c nghin sn vi hai
mc ch chnh l ph v thnh t bo thc vt nhm nng cao hiu sut trch ly v
lm trong dch sim. Mt khc, do nng enzyme tng i cao (0,8 v 1%) nn
nhm enzyme ny ph v hu ht thnh t bo ca khi sim nghin sau thi gian
phn ng 1 gi. Chnh v vy m hiu sut trch ly dch sim khng c khc bit
ngha khi ko di thi gian thy phn (17 gi).
3.2.2 nh hng nng v thi gian thy phn ca enzyme pectinase n
trong ca dch sim
S khc bit v trong ca dch qu khi c thy phn cc nng enzyme
v thi gian khc nhau c cho (Hnh 3).
hp thu (A) t ph thuc vo nng enzyme s dng nhng ph thuc vo
thi gian thy phn nhit thch hp (40-45oC) (L Ngc T, 2005). Vi thi
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gian thy phn l 5-7 gi th hp thu nh sng trong nc sim khng thay i
do lng pectin trong dch qu c thy phn gn hon ton. Do vy nu ko
di thi gian phn ng th mu sc v trong ca dch sim cng khng khc bit
c ngha.
1.6

i chng

1.4

0.6 (%)
0.8 (%)

hp th (A)

1.2

1 (%)

1
0.8
0.6
0.4
0.2
0
0

1
3
5
Thi gian thy phn (gi)

Hnh 3: th biu din s thay i hp thu nh sng (A) theo nng enzyme v thi
gian thy phn

3.3 nh hng ca t l nc thm vo n gi tr cm quan ca sn phm

3.3.1 nh hng ca t l nc thm vo n gi tr cm quan ca sn phm
nh gi cm quan sn phm si-r sim vi lng nc thm vo theo thang im
Hedonic (ch mc a thch) c th hin (Bng 2).
Bng 2: nh gi cm quan si-r sim vi t l nc b sung

T l nc thm vo
30
40
50
60

im trung bnh ca cc thnh vin

8,1b
7,9b
8b
6,8a

Ghi ch: cc trung bnh nghim thc i km vi cc ch ging nhau khng c s khc bit ngha trn cng mt ct
hoc mt hng, mc tin cy 95%

Lng nc b sung c nh hng nhiu n gi tr cm quan ca sn phm. Nu

b sung nc qu nhiu th sn phm s b pha long, khng cn mi v v mu
sc c trng ca sim. Tuy nhin, nu t l nc b sung t hoc khng b sung th
s khng c li v mt kinh t. Hn na trong dch sim cn c mt lng tannin
tuy khng nhiu nhng to v cht cho sn phm.
3.3.2 nh hng ca t l nc thm vo n hp thu nh sng (A) ca dch
sim
hp thu (A) ca dch sim sau khi thy phn c th hin hnh 4 cho thy c
s khc bit c ngha v mu sc gia cc mu khi c b sung nc cc t l
khc nhau. Cc cht ha tan nh ng, acid v mu anthocyanha tan tt trong

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hp thu (A)

nc (L Ngc T v cng s, 2005) do khi b sung nc vo lm cho hp

thu nh sng gim dn.
1.8
1.6
1.4
1.2
1
0.8
0.6
0.4
0.2
0
30

40
50
T l nc: sim (%)

60

Hnh 4: th biu din s thay i hp thu nh sng theo t l pha long nc sim
Ghi ch: sai s th hin s hnh ct l lch chun (STD) ca gi tr trung bnh

3.4 nh hng ca nng ng v acid n sn gi tr cm quan ca sn

phm si-r sim
3.4.1 nh hng ca nng ng v acid n gi tr cm quan ca sn phm
si-r sim
Kt qu nh gi cm quan si-r sim cc t l phi ch ng v acid khc nhau
c th hin (Bng 3).
Bng 3: im nh gi cm quan trong qu trnh phi ch

Nng ng
(Brix)
50
55
60
Trung bnh

0,3
6,4
7,3
5,2
6,30a

Nng acid (%)

0,35
0,4
7,2
7,1
8,0
7,2
7,3
6,8
b
7,50
7.03b

Trung bnh
6,90a
7,50b
6,43a
6,94

Ghi ch: cc trung bnh nghim thc i km vi cc ch ging nhau khng c s khc bit ngha trn cng mt ct
hoc mt hng, mc tin cy 95%.

Kt qu nh gi cm quan cho thy c s khc bit ngha gia cc mu. Nng

ng v acid cng nh hng n v cht ca nc sim. Nu nng ng
s dng cao th v ngt s ln t v cht trong dch sim. Mu c a thch nht v
t s im cao nht l mu phi ch nng ng l: 55oBrix v nng acid
citric l 0,35%. Mu si-r ny c pH l 3,34 v nht l 21,85cP.
3.4.2 nh hng ca nng ng v acid n hp thu (A) ca sn phm
si-r sim
So snh s khc nhau v hp thu nh sng ca dch sim sau khi phi ch ng
v acid c th hin (Hnh 5).

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0.84
0.82

50 (%)
55(%)

hp thu nh sng

0.8

60(%)

0.78
0.76
0.74
0.72
0.7
0.68
0.66
0.3

0.35
Nng acid (%)

0.4

Hnh 5: th biu din s thay i hp thu nh sng (A) vi cc cng thc phi ch
Ghi ch: Sai s th hin s hnh ct l lch chun (STD) ca gi tr trung bnh

Nhn thy c s khc bit ngha v hp thu gia cc mu khi c phi ch

vi nng ng v acid khc nhau, mu sc ca nc sim b nh hng nhiu
bi nng ng v nng acid. Khi nng ng cng cao, hp thu nh
sng (A) gim dn th hin mu sc ca dung dch sng ln do khi ha tan ng
vo dch sim th cc phn t anthocyan kt hp vi ng lm tng tnh ha tan
trong nc ca anthocyan (L Ngc T v cng s, 2005). Ngc li, khi nng
acid cng cao th hp thu A cng tng do mu anthocyan ph thuc rt mnh
vo pH ca mi trng (L Ngc T v cng s, 2005). Khi nng acid citric
tng (0,30,4%) lm cho pH ca dch qu gim do mu ca dch sim (trong th
ny c pH nm trong khong 43) t nht chuyn sang v lm hp
th tng.
3.4.3 nh hng ca nng ng n nht ca dch nc sim
Kt qu th hin bng 4 cho thy s gia tng ca nht t l thun vi nng
ng. Nng ng tng th nht tng do nht ca dung dch c quyt
nh ch yu bi dung dch ng.
Bng 4: S thay i nht trong qu trnh b sung ng

Nng ng (%)
50
55
60

nht (cP)
15,95 a
21,85 b
35,05c

Ghi ch: cc trung bnh nghim thc i km vi cc ch ging nhau khng c s khc bit ngha trn cng mt ct
hoc mt hng, mc tin cy 95%

3.5 nh hng ca nng carboxymethyl cellulose (CMC) s dng n

trng thi ca sn phm si-r sim
3.5.1 nh hng ca nng CMC s dng n gi tr cm quan ca sn phm
S khc bit gia cc mu trong qu trnh nh gi cm quan c th hin
(Bng 5).

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Bng 5: im nh gi cm quan nh hng ca nng CMC s dng n trng thi ca

sn phm si-r sim

Nng CMC (%)

0,1
0,15
0,2

im
6,8a
8b
7,3 a

Ghi ch: cc trung bnh nghim thc i km vi cc ch ging nhau khng c s khc bit ngha trn cng mt ct
hoc mt hng, mc tin cy 95%

Kt qu nh gi cm quan cho thy c s khc bit ngha v im cm quan ca

si-r khi c b sung CMC nng 0,15% so vi cc nng cn li. Vi cc
nng CMC s dng (0,10,2%) si-r u khng b lng sau hai tun. Tuy nhin,
nng CMC 0,15% cho sn phm c gi tr cm quan cao v t st thch
hp nht.
3.5.2 nh hng ca nng CMC n nht ca sn phm
Kt qu ca cc mu c phi ch nhng nng CMC khc nhau c th
hin bng 6 cho thy nht ca dch sim t l thun vi nng CMC v c
khc bit ngha vi nhau. CMC l cc polyme mnh thng cho cht lng phi
Newton, c khi lng phn t ln do khi cho vo dung dch lm tng nht
ca dung dch.
Bng 6: S thay i nht theo nng CMC

Nng CMC (%)

0,1
0,15
0,2

nht trung bnh

31,65a
43,2b
55,25c

Ghi ch: cc trung bnh nghim thc i km vi cc ch ging nhau khng c s khc bit ngha trn cng mt ct
hoc mt hng, mc tin cy 95%

3.6 nh hng ca nhit v thi gian thanh trng n cht lng v thi
gian bo qun
Sn phm si-r sim c th ng trong nhiu loi bao b lm bng nhng vt liu
khc nhau nh: thy tinh, st ty, vi cc kch thc khc nhau. Vi sn phm sir sim thc hin ch thanh trng trong chai thy tinh. Si-r sim thuc nhm
thc phm chua c pH<4,6 do chn ch thanh trng nhit <100oC.
3.6.1 S bin i nhit tm trong qu trnh thanh trng
Nhit tm ca si-r trong qu trnh thanh trng cc nhit v thi gian khc
nhau (nhit 8090oC, thi gian 23 pht) c th hin (Hnh 6 (a), (b)
v (c)).
m bo gi nhit ng theo thi gian thanh trng (2, 3, 4 pht) cn iu chnh
nhit nc thanh trng bng vi nhit thanh trng hoc khng chnh lch
nhiu, do thi gian nng nhit tng i chm. Ngoi ra cn lm ngui nhanh
sn phm sau thanh trng n nhit < 40oC do nhit t 40oC-45oC l nhit
thch hp cho cc vi sinh vt chu nhit pht trin.

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90
80
70
60
50
40
30
20

90
80
Nhit

Nhit

Tp ch Khoa hc 2010:14 294-303

70
60
50
40
30
20

9 11 13 15 17 19 21 23
Thi gian (pht)
2 pht
3 pht
4 pht

1 3 5 7 9 11 13 15 17 19 21 23 25 27 29
Thi gian
2 pht
3 pht
4 pht

Nhit

(a)

(b)

100
90
80
70
60
50
40
30
20
1

10 13 16 19 22 25 28 31
Thi gian
2 pht
3 pht
3 pht

(c)
Hnh 6: th biu din s bin i nhit tm trong qu trnh thanh trng 90oC

3.6.2 nh hng ca ch thanh trng v thi gian bo qun n cht lng

ca si-r sim
Sn phm si-r sim sau khi thanh trng c th hin (Hnh 7).

Hnh 8: Sn phm si-r sim

Kt qu cho thy cc mu c thanh trng cc ch nhit (8090oC) v thi

gian gi nhit khc nhau (24 pht) c mu sc khng khc bit. Sau thi gian bo
qun 4 tun th mu sc si-r vn n nh v khng c s khc bit ngha so vi
mu ban u. Sn phm vn gi c s n nh v acid cc ch thanh
trng khc nhau sau 4 tun bo qun. Cc sn phm cng khng c du hiu
h hng.

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4 KT LUN
Dch sim c x l bng enzyme pectinase vi nng 0,8% trong thi gian 5
gi s cho hiu sut thu hi dch qu, trong cao v gip cho qu trnh lc d
dng hn.
Khi b sung nc 50% (so vi khi lng nguyn liu) kt hp nng ng l
50oBrix v nng acid citric l 0,35% to cho sn phm c v chua ngt hi ha
vi mu sc hp dn. CMC c s dng vi nng 0,15% cho sn phm si-r
c trng thi cm quan cao.
Sn phm c thanh trng nhit 85oC v thi gian 2 pht s gip sn phm
bo qun c t nht trong 4 tun v gi c cht lng nh ban u.
TI LIU THAM KHO
L Ngc T, La Vn Ch, ng Th Thu, Nguyn Th Thnh, Bi c Hi v L Don Din
(2004). Ha Sinh cng nghip. H Ni: Nh xut bn khoa hc v k thut. H Ni.
Nguyn c Lng, Cao Cng, Nguyn nh Tuyt, L Th Thy Tin, T Thu Hng,
Hunh Ngc Oanh, Nguyn Thy Hng v Phan Th Huyn (2004). Cng ngh enzyme.
TP. H Ch Minh: NXB i hc Quc Gia TP. H Ch Minh.

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