ng dng cng nghip gii kht, sa, nc ct...

bn sn phm, food compound, nc ct lm nc tri cy c b sung hng, mu, tri cya6, acid, cht bo qun nc gii kht, sa dng lng (sa UHT gm dng c ht v dng lng, sa chua ung). dng c c: puree t sn phm th 2: food preparation c, dng ming. VD: to, nho kh, inh hng, sa chua du, sa chua cam. Nu lng sn phm s b ra (messing in line) VD: sn phm sa Layer c 3 lp: mt sa chua mt. Compouse: trn. Khc bit gia lng v c: nht VD: gng: dng ming c sa Sn phm Topping + feeling: dng sn phm c trn trn b mt bnh, bong, nhiu mu nhn to. Feeling: ming trong bnh Backing Jam: nng, khng b nt, gy. Sn phm dng 2: Jam: n sng, Breakfast Jam. Pectin: to c, c dng ch yu. Mt ng Free sugar: mt khng ng nhng c to ng. Quy trnh chung cho mt: Tri cy (u tin cho tri chua) Ct nh + trn ng (lng ng: 5-6obrit) Nu 94oC (thm pectin khuy nng)Ngui Rt SP Backing Jam: dng pectin (chu nhit, khng chu nhit), dng tinh bt bin tnh, dng cht n nh (200oC, sn phm khng b nt, chy, chy) Topping: 90oC phun trn b mt bnh. Nc gii kht: pectin, xanthin, gum: hn ch lng.

c bit: cht n nh cho sn phm l lng: gum c ion Ca2+. Cc loi sn phm: Cordial using BC-2S-WSP: none colourring. Food break Nc gii kht Apricot tri m. Green tea drink Mixedberry/ natade coco drink 10% Birds nest drink Lychee/ natade coco drink 10% Apple soya drink 1% Soursop/ acerola neetar 40%

Type: F. compound Application: milk tea BX: 63-67 pH: 3-3.4 Bx 65 pH 3.1 3.5 Mango Pinable Black Current Mango Orange

10%: lng tri cy Ph gia (hu ht c dng bt): Sample malic a. Locust bean gum Gum Arabic Pectin Jm, Vis Xanthan gum Preservative 1, 2 (2: dng ng _ _) Guar gum Citric a. CMC Sodium bicar bonate Sodium chloride

Rt sp vo h: cn tit trng Cranberry drink 10% Strawberry drink 10%

Compound: k ng

Nc tri cy 100%: k dng ng, hng, cht n nh (cht BQ c th use, ty theo cng ng,time, bao b, to) VD: kho ng 5oC nn c cht BQ pH trung tnh time a.: time di hn mu N thay i nhanh bao b giy: time BQ lu hn nc o + thch da mig: gelan gum (c ang tm ph gia khc thay th): dng l lg 15%: tri cy, 1g hng/l (them hng + mu) Kho mt: 3-4 (0-5oC) Bn nu: ng + nc tri cy + nc Pectin: gia nhit, mu N cho 90oC Mu nhan to lc 85oC Sau d gia nhit ln 94oC Ktra ha l Rt 40-50-6-oBrit

10, 12, 15kg/ bao gi (sp compound + prepa) Compound: k ng + a. Nc tri cy: hng cho vo t u : cho hng v sau do bay hi ng ha 200atm thanh trng Rt 30kg/thng 230kg/rum Mt: bn l cho nh hang, khch sn

5oC: thnh phm: n nh, sn xut hang -18oC: nguyn liu, dng tri cy ng lnh Jam, Smoothies: bn l trong siu th. Givaudan Grapefruit flavor Elderlossom flavor Kalamansi Mu 40oBx Jam 60: k mu, t hng Kho lnh